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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology JMM (Jurnal Masyarakat Mandiri) SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jurnal Riset Akuakultur Jurnal Kelautan dan Perikanan Terapan (JKPT) Jurnal Penyuluhan Perikanan dan Kelautan Authentic Research of Global Fisheries Application Journal (Aurelia Journal) PELAGICUS: Jurnal IPTEK Terapan Perikanan dan Kelautan Yumary: Jurnal Pengabdian kepada Masyarakat Jurnal Media Akuakultur Indonesia Buletin Jalanidhitah Sarva Jivitam AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Airaha Agrikan: Jurnal Agribisnis Perikanan Barakuda 45 Jurnal Penelitian Chanos Chanos Buletin SWIMP Jurnal Perikanan JP2N: Jurnal Pengembangan Dan Pengabdian Nusantara Proceedings of the Vocational Seminar on Marine and Inland Fisheries

Sayuti, Mohammad

Politeknik Ahli Usaha Perikanan

Author-ID : 3394497

Agriculture, Biological Sciences & Forestry Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Fish Losses of Euthynnus affinis Products at The Fish Landing Base Karangsong Indramayu, West Java Mohammad Sayuti; Randi Bokhy Syuliana Salampessy; Fajar Ridzki
Barakuda'45 Vol 4 No 2 (2022): Edisi November
Publisher : Fakultas Perikanan dan Ilmu Kelautan Universitas 17 Agustus 1945 Cirebon

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47685/barakuda45.v4i2.284

Euthynnus affinis is one of the most loved fish by the community. Fulfillment of the demand for tuna from the process of catching until it is landed for sale has the potential to experience a decrease in yield. The purpose of this study was to determine handling techniques, determine quality, and determine yield losses in tuna catches at the Karangsong Indramayu Fish Landing Base (PPI) West Java. The research was conducted by directly observing the handling process, observing the cold chain of tuna from unloading to loading, conducting organoleptic quality testing, ALT, TVB and calculating fish losses by referring to the Load Tracking (LT) method. The calculation of yield loss is carried out in three types, namely: physical loss, quality loss, and financial loss. The flow of the tuna handling process observed is the unloading process to the loading process. The value of the organoleptic quality test on tuna caught was 8, the ALT test value of the lowest average value was 16,000 col/g and the highest value was 35,000 col/g. The lowest average TVB test value was 9.96 mgN/100 g and the highest was 11.19 mgN/100 g. Euthynnus affinis from unloading to loading experienced physical, quality and financial losses of: 1.07%; 0.84%; and 2.05%.

PELATIHAN PENGOLAHAN BABY CRAB KRISPI DI PROVINSI BANTEN Mohammad Sayuti; Heny Budi Purnamasari; I Ketut Sumandiarsa; Yuliati H. Sipahutar; Simson Masengi; Niken Dharmayanti; Resmi Rumenta Siregar; Siti Zachro Nurbani; Randi Bokhi S. Salampessy; Asriani Asriani; Aef Permadi; Yudi Prasetyo Handoko; Achmad Poernomo; Rufnia Ayu Afifah; Aghitia Maulani; Nur Hidayah; Rahmat Yuliandri; Sri Siswahyuningsih; Anugerah Anugerah; M. Chotim
JMM (Jurnal Masyarakat Mandiri) Vol 6, No 6 (2022): Desember
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jmm.v6i6.10938

Abstrak: Desa Pagedangan Ilir merupakan desa yang mempunyai potensi yang sangat besar di bidang perikanan khususnya baby crab. Perlu pemanfaatan potensi baby crab di Desa Pagedangan Ilir dengan mengolahnya untuk meningkatkan nilai tambah baby crab. Tujuan dari kegiatan pengabdian ini adalah untuk meningkatkan keterampilan masyarakat Desa Pagedangan Ilir dalam mengolah baby crab krispi. Kegiatan pengabdian dilakukan dengan dua tahap, tahap pertama yaitu pemberian materi yang dilakukan melalui ceramah dan diskusi secara tatap muka (luring) sedangkan tahap kedua yaitu kegiatan praktik pengolahan baby crab krispi yang dilakukan secara langsung. Kegiatan pengabdian ini diikuti oleh 15 orang peserta dengan 3 (tiga) kelompok dan masing-masing kelompok terdapat 5 orang peserta, evaluasi dilakukan setelah semua kegiatan pelatihan selesai. Tahapan kegiatan ini meliputi koordinasi awal kegiatan, pembukaan, pemberian materi (teori), praktik pengolahan baby crab dan evaluasi. Hasil pengabdian menunjukkan masing-masing peserta mampu mengolah baby crab krispi, mampu membuat desain kemasan, mampu menghitung analisa usaha dan mampu membuat pemasaran produk secara digital. Kegiatan pengabdian dapat meningkatkan keterampilan masyarakat dalam mengolah baby crab krispi krispi.Abstract: Pagedangan Ilir Village is a village that has enormous potential in the field of fisheries, especially baby crab. It is necessary to utilize the potential of baby crab in Pagedangan Ilir Village by processing it to increase the added value of baby crab. The purpose of this service activity is to improve the skills of the people of Pagedangan Ilir Village in processing crispy baby crab. Service activities are carried out in two stages, the first stage is the provision of material through lectures and discussions face-to-face (offline) while the second stage is the practice of processing baby crab crispy which is carried out directly. This service activity was attended by 15 participants with 3 (three) groups and each group had 5 participants, the evaluation was carried out after all training activities were completed. The stages of this activity include initial coordination of activities, opening, providing material (theory), baby crab processing practices and evaluation. The results of the service showed that each participant was able to process crispy baby crab, able to make packaging designs, able to calculate business analysis and able to make product marketing digitally. Service activities can improve community skills in processing crispy baby crabs.

FORTIFIKASI TEPUNG TULANG IKAN SWANGGI (Priacanthus tayenus) PADA PEMBUATAN MI INSTAN Anasri Anasri; Pola S.T. Panjaitan; Mohammad Sayuti; Akhmad Saeroji
Jurnal Kelautan dan Perikanan Terapan (JKPT) Vol 5, No 2 (2022): JKPT Desember 2022
Publisher : Politeknik Ahli Usaha Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jkpt.v5i2.10971

Limbah tulang ikan swanggi (Priacanthus tayenus) yang melimpah dapat menyebabkan pencemaran lingkungan, oleh karenanya perlu pemanfaatan limbah tulang ikan swanggi agar dapat memberikan nilai tambah (added value). Salah satunya yaitu sebagai tambahan dalam pembuatan mi instan. Dalam pembuatan mi instan tidak ada penambahan zat gizi sehingga kandungan nutrisinya rendah, salah satunya kandungan protein. Penambahan tulang ikan swanggi dapat dimanfaatkan sebagai upaya meningkatkan kandungan gizi protein pada mi instan. Tujuan penelitian untuk mengetahui pengaruh penambahan tulang ikan swanggi terhadap tingkat kesukaan konsumen melalui uji hedonik dan mutu mi instan. Proses pembuatan yaitu pencucian tulang, pengukusan tulang, penghalusan tulang, pencampuran adonan, penggilingan, pencetakan, pengukusan, penirisan dan penggorengan. Hasil analisis data uji hedonik menggunakan ANOVA menunjukkan adanya perbedaan antara perlakuan F0, F1, F2 dan F3 pada parameter kenampakan, bau, rasa dan aroma. Nilai rata-rata uji hedonik tertinggi diperoleh pada perlakuan F1 dengan nilai kenampakan 7, 12 yang berarti suka, nilai bau 6,82 yang berarti suka, nilai rasa 6,98 yang berarti suka, dan nilai tekstur 7,12 yang berarti suka. Pada mutu kimia perlakuan F1 dengan perlakuan P0 yang tidak ada penamabahan tulang ikan swanggi menunujukkan adanya kenaikan kadar air dan kadar protein sebesar 0,05% dan 0,75% kenaikan kadar protein pada perlakuan F1.

EDUKASI PENANGANAN PENYU HIJAU (Chelonia mydas) TERLUKA AKIBAT PENANGKAPAN LIAR OKNUM MASYARAKAT KELURAHAN SUPRAU Mohammad Sayuti; Ferliana Widasari; Ahmad Junaidi; Agung Setia Abadi; Achmad Sofian
Buletin SWIMP Vol 1 No 02: November 2021
Publisher : Politeknik Kelautan dan Perikanan Sorong

The number of turtle populations from year to year has decreased. One of the causes is the arrests made by the community for consumption purposes. On April 29, 2021, a green turtle was eaten by the Directorate of Polair, Sorong City, with an injured condition that will be used as food for consumption. The purpose of this activity is to educate the public on the handling of injured turtles and socialize related to turtle conservation. The method of turtle handling activities is direct daily care with medication and turtle feeding programs, while socialization activities are carried out with mini workshops attended by representatives of the Marine and Fisheries Resources Supervisor, Sorong Marine and Fisheries Polytechnic, Directorate of Polair Sorong City, West Papua Natural Resources Conservation Center, Sorong District Court, Sailing Science Education and Training Center, Sorong City Fisheries Service, Papua Turtle Foundation, Conservation International (CI) and Nusantara Nature Conservation Foundation and public figure. The results of the activities for handling injured turtles, healthy turtles returned with dry wounds so that the turtles could be released into the wild. The socialization activity went smoothly with increasing understanding regarding the importance of turtle conservation by the community by signing a Memorandum of Understanding related to turtle conservation.

QUALITY TESTING OF FROZEN COOKED TUNA (Thunnus albacares) LOINS Rafli Muhammad Syah Zalukhu; Mohammad Sayuti; Randi B.S Salampessy
Aurelia Journal Vol 5, No 1 (2023): April
Publisher : Politeknik Kelautan dan Perikanan Dumai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/aj.v5i1.12041

Tuna is a type of fish that is very popular with the people of Indonesia and abroad. There are many types of tuna products or preparations, including frozen cooked tuna loin. This study aimed to determine the quality of frozen cooked tuna loin. Quality testing of raw materials and frozen cooked tuna loin products include organoleptic, microbiological (Total Plate Count, Escherichia coli, Coliform, Staphylococcus aureus, Vibrio parahaemolyticus, and Salmonella), chemical (histamine) tests, as well as observing the application of cold chain, yield and productivity. Organoleptic test results for raw materials and frozen tuna loin products showed the same value, namely 8. Microbiological test results for frozen tuna ALT 4.9 x 103, E. coli <3, Coliform <3, S. aureus <3, Salmonella negative and V. parahaemolyticus negative. Microbiological test results of frozen cooked tuna loin were E. coli, Coliform <3, S. aureus, V. parahaemolyticus negative and Salmonella negative. The histamine content of the raw material was 2.2 ± 0.6 ppm, while the final product of frozen cooked tuna loin was 3.48 ± 0.72 ppm. The average yield at the weeding stage was 89%, cooking 81%, deheading 60.7%, skinning 50.4%, and cleaning 38.3%. The average productivity of employees at the butchering stage is 324.47 kg/hour/person, the deheading and skinning stages are 43.55 kg/hour/person, and the loining and cleaning stages are 7.06 kg/hour/person. Overall, frozen cooked tuna loin products meet the SNI standard for Frozen Cooked Tuna Loin (7968:2014).

Karakteristik Mutu, Rantai Dingin, Rendemen dan Produktivitas Pengolahan Tuna (Thunnus sp.) Cube Beku di CV. Satu Tuna Nusantara, Denpasar-Bali Ni Nyoman Febriyanti Maharani Putri; Randi B. Salampessy; Mohammad Sayuti
Buletin Jalanidhitah Sarva Jivitam Vol 5, No 1 (2023): Maret 2023
Publisher : POLITEKNIK AHLI USAHA PERIKANAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/bjsj.v5i1.12142

Tuna (Thunnus sp.) merupakan jenis ikan laut pelagis yang termasuk dalam keluarga Scombroidae. Salah satu produk atau olahan dari ikan tuna adalah produk tuna cube beku. Tujuan penilitian ini adalah untuk mengetahui mutu, rantai dingin, rendemen dan produktivitas peoduk tuna cube beku. Pengujian mutu bahan baku dan produk tuna cube beku meliputi pengujian organoleptik, mikrobiologi (Angka Lempeng Total, Salmonella, Vibrio cholerae, Escherichia coli, Coliform dan Vibrio parahaemolyticus), dan kimia (histamin). Dalam proses pengolahan dilakukan pengamatan penerapan rantai dingin, rendemen dan produktivitas. Hasil uji organoleptik bahan baku mendapatkan nilai 8 sedangkan organoleptik produk tuna cube beku mendapatkan nilai 9. Hasil uji mikrobiologi pada tuna cube beku ALT bakteri tidak melebihi dari 5 x 10 ³ kol/g, Coliform <3, E.coli <3, Salmonella dan Vibrio cholerae Negatif serta Vibrio parahaemolyticus Negatif. Sistem rantai dingin sudah diterapkan dengan baik. Rendemen pada tahap pembentukan cube 16,38% dengan produktifitas karyawan yang memenuhi standar perusahaan. Secara keseluruhan produk tuna cube beku telah memenuhi standar SNI Tuna Steak Beku SNI 8271: 2016 untuk standar ekspor.

The Effect of Different Concentration Salt on Quality and Formaldehyde Content in Pindang Semar Fish (Mene maculate) Asriani, Asriani; Sayuti, Mohammad; Sahira, Reza Waldani
Agrikan Jurnal Agribisnis Perikanan Vol. 15 No. 2 (2022): Agrikan: Jurnal Agribisnis Perikanan
Publisher : Fakultas Pertanian, Universitas Muhammadiyah Maluku Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52046/agrikan.v15i2.1238

Semar fish is one of the most consumed fish in Indonesia. In 2016, 14 tons of fresh semar fish containing formalin were destroyed by the DKI Jakarta DKPKP. The purpose of this study was to identify the quality of raw materials, product quality and formaldehyde content of Pindang Semar fish (Mene maculata) with different salt content treatments. Organoleptic testing refers to SNI 2729:2013, TVB-N refers to SNI 2354.8-2009 (raw material), ash refers to SNI 2354.1:2010, water refers to SNI 2354.2:2015, protein refers to SNI 01-2354.4-2006, fat refers to SNI 01-2354.3 -2006) and formaldehyde refers to SNI 2354-18-2018. The results showed organoleptic semar fish was still fresh with a TVB-N content of 14.18 mg-N/100. The highest sensory test value of Semar Pindang fish was at a concentration of 5% with a value of 8. The results of the salt level test showed a significant difference from the different salt concentrations given. The results of the proximate test on the fat content, water content, ash content test showed significant differences in the treatment of different salt concentrations. The test results for formaldehyde levels with different salt concentrations showed a decrease but were not significantly different. The provision of different salt concentrations had an effect on the quality and decrease of formaldehyde in Semar Pindang fish.

Karakteristik Fisikokimia, Hedonik dan Mikrobiologi Sirup Mangrove Pedada (Sonneratia caseolaris) Di Pokdarwis Cinta Bahari Sayuti, Mohammad; Salampessy, Randi B. S.; Salsabilla, Fitria Dwi
Jurnal Penyuluhan Perikanan dan Kelautan Vol 18, No 1 (2024)
Publisher : Program Studi Penyuluhan Perikanan Politeknik Ahli Usaha Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33378/jppik.v18i1.432

Di Desa Margasari, Lampung Timur manajemen obyek wisata dilakukan dengan kolaborasi pemerintah dengan masyarakat melalui Kelompok Sadar Wisata (Pokdarwis), salah satu produk yang diproduksi adalah sirup mangrove. Sirup mangrove merupakan hasil olahan atau produk tradisional berbentuk minuman agak kental yang terbuat dari sari buah mangrove. Tujuan penelitian ini untuk mengetahui karakteristik mutu fisik (kekentalan), kimia (proksimat, kadar gula, vitamin C), hedonik, nilai AKG, logam berat dan mikrobiologi (ALT, Escherichia coli, Salmonella sp, Staphylococcus aureus, Khamir dan Kapang) sirup mangrove Pokdarwis Cinta Bahari dibandingkan dengan sirup mangrove komersial. Pengujian kadar air mengacu SNI 2354:2015, kadar abu SNI 2354:2010, protein Lowry dengan Spektrofotometri, Lemak SNI 2364:2017, Karbohidrat by difference, dan uji logam berat, Vitamin C, kadar gula dilakukan di Laboratorium Saraswati. Pengujian hedonic dilakukan oleh 30 orang panelis dengan. Pengujian ALT 2332.3:2015, Escherichia coli mengacu SNI 2332.1:2015, Staphylococcus mengacu SNI 2332.9:2015, Salmonella mengacu SNI 2332-2-2006 serta Kapang dan Khamir mengacu SNI 2332.7-2015. Hasil kekentalan sirup mangrove Pakdarwis lebih encer dibandingkan dengan sirup komersial. Kadar protein, karbohidrat, abu dan gula sirup Pokdarwis lebih rendah dibandingkan sirup komersial akan tetapi berbanding terbalik dengan kadar airnya, selain itu keduanya juga tidak mengandung kadar lemak. Vitamin C untuk kedua sirup tidak terdeteksi, begitu juga untuk Logam berat merkuri (Hg), Timbal (Pb), Timah (Sn) dan Kadmium (Cd) sirup mangrove juga tidak terdeteksi. Hasil uji hedonik sirup mangrove mendapatkan nilai rata-rata 8. Hasil uji mikrobiologi sirup mangrove ALT, Escherichia coli, Staphylococcus, Salmonella sp, kapang dan khamir untuk kedua sirup masih memenuhi standar SNI 3544:2013.

KARAKTERISTIK FILLET PATIN (Pangasius sp.) BEKU Muhammad Naufal Fadhilah; Mohammad Sayuti; Randi Bokhy Syuliana Salampessy
Jurnal Perikanan Unram Vol 13 No 1 (2023): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v13i1.460

Antioxidant and Antibacterial Activity of Suaeda maritima from Karangantu Waters, Serang-Indonesia Afifah, Rufnia Ayu; Nurbani, Siti Zachro; Yusup, Muhamad; Sayuti, Mohammad
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 19, No 3 (2024): December 2024
Publisher : :Agency for Marine and Fisheries Research and Human Resources, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/squalen.887

Suaeda maritima or locally called Alur in Indonesia is a water-based plant that has high nutritional content and commonly consumed as fresh vegetables or urap. Therefore, this study aimed to determine the content of phytochemicals, antioxidants and antibacterial activities in Suaeda maritima extracts. Fresh Suaeda maritima was analyzed for its proximate content then it was dried by hot air dryer at 40°C until the moisture content reached ≤10%. The dried Suaeda maritima was extracted by maceration and ultrasonication method using three different solvents, namely methanol, ethanol, acetone. The extracts then were analyzed for the phytochemical compounds, total phenolics content, antioxidant activity (FRAP methods), and antibacterial activity. The results showed that fresh Suaeda maritima comprised of moisture 86.74±0.58%; ash 2.76±0.17%; protein 1.08±0.33%, lipid 0.47±0.11%; and carbohydrate 8.94±0.82%. It was also revealed that overall extracts, both in maceration and ultrasonication methods, comprised of alkaloids, flavonoids, phenolics, steroids, tannins, and saponins. The ethanol extract by the maceration methods had the highest total phenolic contents among the other extracts, which was 6.20±0.27 mg GAE g-1 (P0.05). The highest antioxidant activity was 85.04±4.01 mM FeSO4/g also found in ethanol extract by maceration method. It was proven that there was high relationship between the total phenolic content and antioxidant activity, which the R2 was 0.9242. However, the antibacterial activity for inhibiting Escherichia coli and Staphylococcus aureus on Suaeda maritima was categorized as weak due to its clear zone was 5 mm. In conclusion, Suaeda maritima extract would be potential as natural source of antioxidant.

Co-Authors Abadi, Agung S. Achmad Poernomo Achmad Sofian Aef Permadi Afifah, Rufnia Ayu Agung Setia Abadi Agung Setia Abadi Ahmad Junaidi ahmad yani Ahmad Yani Akhmad Saeroji Anasri Tanjung Andes Andes Anugerah Anugerah Arif, Galih AF Asma, Siti Asriani Asriani Asriani Asriani Asriani, Asriani Bambang Winarno Berlian, Tasha Putri Bertiantono, Anugrah Cesar Welya Refdi David Obrian Simbolon Dewi, Jelita Dewi, Larasati Rama Dharmayanti, Niken Didik Iswadi, Didik Dwi Rahmadi Endang - Gunaisah Ernawati Ernawati Ernawati Ernawati Fadhilah, Muhammad Naufal Fajar Ridzki Ferliana Widasari Gatot Hendra Prakoso Hadi Nurohman Handoko, Yudi Prasetyo Heny Budi Purnamasari Hismayasari Hismayasari Hismayasari, Intannurfemi Hismayasari, Intanurfemi B Hismayasari, Intanurfemi B. I Gusti Ayu Budiadnyani I Ketut Sumandiarsa Iman Supriatna Iman Supriatna Iman Supriatna Intannurfemi Hismayasari Intanurfehmi B. Hismayasari Intanurfemi Bacandra Jaulim Sirait Kadarusman Ketut Sumandiarsa Khamariah, Khomsyah Krisna, Aridhea D Lalong, Paulus Risan F. Lisandry, Marwanti M. Chotim Masengi, Simson Maulani, Aghitia Misbah Sururi Muhamad Yusup Muhammad Naufal Fadhilah Muhammad Zaky Latif Muhfizar, Muhfizar Mustasim, Mustasim Napitupulu, Romauli Juliana Ni Nyoman Febriyanti Maharani Putri Niken Dharmayanti Nofi Sulistyo Rini Nur Hidayah Nur Hidayah Nur, Shinta Dia Nurbani, Siti Zachro Nurohman, Hadi Panjaitan, Pola Sabar Tumohom Poltak, Hendra Prajayanti, Vini Taru F. Prayudi, Adham Purnamasari, Henny Budi Raden Haryo Bimo Setiarto, Raden Haryo Bimo Rafiani, Evi Rafli Muhammad Syah Zalukhu Randi B. Salampessy Randi B.S Salampessy Randi B.S. Salampessy Randi Bokhi S. Salampessy Randi Bokhy Syuliana Salampessy Resmi R Siregar Resmi Rumenta Siregar Rufnia Ayu Afifah Safaruddin, Chotim Sahira, Reza Waldani Saidin Saidin Saidin saidin, saidin Saidin, Saidin Salampessy, Randi B. S. Salampessy, Randi B.S Salampessy, Randi Bokhy S. Salampessy, Randi Bokhy Syuliana Salsabilla, Fitria Dwi Samanta, Pinki Natalia Simson Masengi Sipahutar, Yuliati H Sipahutar, Yuliati H. Sipahutar, Yuliati Hotmauli Siregar, Arpan N Siregar, Arpan Nasri Siregar, Resmi Rumenta Siregar, Resmi Ruminta Siswahyuningsih, Sri Siti Zachro Nurbani Sitorus, Paulus Pardamean Rinaldo Sri Siswahyuningsih Suhermanto, Achmad Sumandiarsha, I Ketut Syihabbudin, Yunus H Ulat, Muhammad Ali Vini Taru Febriani Prajayati Widi Astuti Wiranti, Wiranti Wiwik Handayani Yuliandri, Rahmat Yuliati H. Sipahutar

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