Article Per Year (5 Year)
p-Index From 2020 - 2025
6.308
P-Index
This Author published in this journals
All Journal Jurnal Sosio Ekonomika Bisnis SOROT: Jurnal Ilmu-ilmu Sosial Berkala Perikanan Terubuk Jurnal Ilmu Lingkungan Jurnal Social Economic of Agriculture Agrointek Jurnal Online Mahasiswa (JOM) Bidang Pertanian Jurnal Rekayasa dan Manajemen Sistem Industri Jurnal Litbang Industri CHEMPUBLISH JOURNAL Jurnal Agribisnis Jurnal Ilmiah Pertanian Industria: Jurnal Teknologi dan Manajemen Agroindustri Emerging Science Journal Jurnal SEPA (Social Economic and Agribusiness Journal) JEPA (Jurnal Ekonomi Pertanian dan Agribisnis) JMM (Jurnal Masyarakat Mandiri) Journal of Applied Agricultural Science and Technology JURNAL AGRIBISAINS Journal of Agribusiness and Local Wisdom Journal of Agribusiness and Community Empowerment (JACE) Jurnal Pemberdayaan Masyarakat Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang Reswara: Jurnal Pengabdian Kepada Masyarakat Jurnal Agrinika : Jurnal Agroteknologi dan Agribisnis Jurnal Agribisnis Unri Conference Series: Community Engagement Journal of Applied Materials and Technology Dinamika Lingkungan Indonesia Sagu Jurnal Litbang Industri PEKBIS Journal of Community Service VALUTA Jurnal Administrasi Bisnis, Manajemen dan Ekonomi IJAE Dinamika Pertanian IPTEKIN : Jurnal Kebijakan Pembangunan dan Inovasi Jurnal Senpling Multidisiplin Indonesia JP2N: Jurnal Pengembangan Dan Pengabdian Nusantara
Fajar Restuhadi
Fakultas Pertanian Universitas Riau Pekanbaru
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Social Sciences Other

Published : 141 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 141 Documents
Search

 1   2   3   4   5 
STUDI FERMENTASI UNTUK MODIFIKASI PATI SAGU OLEH BAKTERI ASAM LAKTAT DENGAN METODE PERENDAMAN Tuahta, Beltaser; Restuhadi, Fajar; Pato, Usman
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 2 (2014): Wisuda Oktober 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The role of wheat flour is very important in the food industry in Indonesia. Wheat flour is still imported by Indonesia  which reaches three million tons / year. One way to reduce the import of wheat flour is by the utilization of local sago.The purpose of this study was to obtain the effect of fermentation time for modification of sago starch by Lactic Acid Bacteria by the soaking method. This research has been conducted in the Laboratory of Agricultural  Technology and Laboratory of Agricultural Product Analysis, University of Riau. This research was conducted experimentally using a Completely Randomized Design  with 5 treatments and 3 replications. The results obtained show that sago starch fermentation significantly affected the water, ash and amylose contents, viscosity, and descriptive assessment of the aroma, color and flavor. However, there was no significantly affect on the pH and total Lactic Acid Bacteria.   Key words:sago starch, fermentation, lactic acid bacteria
PENGEMBANGAN PROTOTYPE WEB PARIWISATA PekanbaruView DAN PERSEPSI PEMAKAI TERHADAP DESAIN DAN KEMUDAHAN PENGGUNAANNYA (Studi Kasus Mahasiswa Fakultas Pertanian Universitas Riau) Simarmata, Conni; Restuhadi, Fajar; ', Dahliyusmanto
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 2 (2015): Wisuda Oktober 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Internet is one of the main of development of information technology. Trough the internet can also be obtained various information, among others tourism information. Tourism information are generally published in website. Pekanbaru city also has tourism. From websites that already exist in the pekanbaru city, show only general information of pekanbaru city. Seeing these conditions, researcher on prototype development of tourism web pekanbaruview, to meet the needs of tourists and society about tourism information pekanbaru. The purpose of this research : 1) Designing web application PekanbaruView tourism using Joomla 3.2  2)  To analyse expectations and attributes performance dimension of the tourism PekanbaruView web. Sampling using a convenience sampling and taking 75 samples. Analisys of the data using Joomla 3.2, and Importance and Performance Analysis (IPA). The result showed that to design a view of tourism web Pekanbaruview application, Previously the view of the tourism pekanbaruview web has designed. Furthermore, installing XAMPP as a server that supports the Joomla 3.2. and after that installing joomla 3.2. Based on the result of the IPA there is one attribute that is located on the first quadrant. The attributes is the speed of access. In the second quadrant there is seven atribut, Which is attributes top menu, picture flash, content, Clarity of the information, features on the website, newest  information, and ease of users. For attributes that in third quadrant is a view of interface of calendar. In the fourth quadrant there is three attributes, which is the accurate of the information, header, user satisfaction. Keywords : Tourism Web, User Perception, Joomla, Web Design
PENGEMBANGAN ETANOL SEMI PADAT DENGAN PENCAMPURAN MINYAK JELANTAH Setiawan, Beny; Restuhadi, Fajar; Hamzah, Faizah
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 2 (2015): Wisuda Oktober 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The purpose of this study was to obtain the concentration of sodium hydroxide (NaOH) and the appropriate concetration of ethanol with a mixture of waste cooking oil to formulate the semi-solid ethanol as an alternative for house hold fuel. The research was carried out by using completely randomized design (CRD) with factorial design. The first factor is the concentration of NaOH (12, 13, 14, and 15%), and the second factor is the concentration of ethanol (85, 90, and 95%). Results of analysis of variance showed interaction of ethanol concentration and the addition of NaOH concentration significanly affected the degree of acidity (pH) and the calorific value. The addition of different concentrations of ethanol, significantly affected on burning residue, calorific value, and heat transfer. The addition of different concentrations of NaOH significantly affected on viscosity, acidity (pH), burning residue, calorific value and heat transfer. At the beginning of the burning, flame color changed from blue to yellowish blue,, then to yellow flame before the flame extinguished. The best formulation of semi-solid ethanol is treatment A2B3 whic shows a viscosity of 19,500 cP, the calorific value of 22,519 J/g and 45.34% combustion residues. Keywords: ethanol, NaOH, waste cooking oil, ethanol semi-solid.
KAJIAN PEMBUATAN NUGGET DARI JANTUNG PISANG DAN TEPUNG KEDELAI DENGAN PENAMBAHAN IKAN GABUS (Opiocephalus striatus) Simbolon, Monica Valentina Therescova; Pato, Usman; Restuhadi, Fajar
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 1 (2016): Wisuda Februari 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The aim of this research was to obtain the formulation of the banana heart and soybean flour best to obtain nuggets which the meet the quality of Indonesian National Standard (SNI) No. 01-6638-2002. This study was conducted experimentally using completely random design with 4 treatments and 4 replicates. The ratio between the banana, soybean flour and common snakehead fish treatment were JK1 (40:30:30), JK2 (45:25:25), JK3 (50:20:30) and JK4 (55:15:30). Chemical analysis show that the water content ranged from 48,84% to 52,05%, the protein 11,56%-14,52%, fat 22,43%-22,55%, fiber content 5,46%-6,07%, ash content of 1,89-2,01 levels and carbohydrate content of 10,54%-11,96%. Results of cluster analysis (AHC) on hedonic test and PCA analysis on descriptive test then analyzed using prefference mapping to determine the level of acceptance and satisfaction of panelists. The best treatment that gives the impression of acceptance and satisfaction of the most high was JK3 which ranged from 90% to descriptive characteristics nugget dominant was flavorful banana, taste of banana, taste of common snakehead and compact texture. So the results of the research show that the best treatment was JK3 (50 banana: 20 soy flour: 30 common snakehead fish) which the meet the quality of Indonesian National Standard (SNI) No. 01-6638-2002 and gives most high acceptance of panelists, ranged 90%. Keywords: Nugget, banana’s heart, soybean meal, AHC, PCA, preference mapping.
PEMANFAATAN MIKROALGA Chlorella sp DALAM MENURUNKAN BAKU MUTU POLUTAN LIMBAH CAIR INDUSTRI SAGU Hartini, Fitri; Restuhadi, Fajar; Dahril, Tengku
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

AbstractThis research aimed to get the potential concentration of sago wastewater optimum with microalgae Chlorella sp to reduce pollutant wastewater sago.  Research was carried out by emplemented a Randomized Completely Design (RCD) with five treatments, namely: P0 (1000 ml sago wastewater without addition of microalgae), P1 (250 ml microalgae: 1000 ml sago wastewater), P2 (250 ml microalgae: 800 ml sago wastewater), P3 (250 ml microalgae: 600 ml sago wastewater), P4 (250 ml microalgae : 400 ml sago wastewater).  Results showed that the concentration of sago wastewater and treated with microalgae Chlorella sp significantly reduced the COD, BOD, and TSS.  The best treatment is P4 with COD 277,33 mg/L; BOD 125,33 mg/L; pH 7,04;  and TSS 83,66 mg/L.  Keywords : Chlorella sp, sago indusrial wastewater, COD, BOD, TSS, pH
BIOETANOL DARI NIRA NIPAH KENTAL SECARA NIR-SINAMBUNG (BATCH) DENGAN PENAMBAHAN Cordyceps mycelium POWDER DAN UREA Sadzvirani, Sastiana; Restuhadi, Fajar; Rossi2, Evy
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This research implemented to see the effect of combined treatment of urea and Cordyceps mycelium powder contain ergosterol with bioethanol fermentation from very high gravity Nypa sap in batch fermentation. This research implemented in an experimental method with two factors. The first factor is the levels of the source N as urea consist of four levels namely (U) (0.0; 0.2; 0.4; 0.6) gr/l and the second factor is the levels of the Cordyceps mycelium powder consist of three levels namely (C) (0.0; 0.5; 1.0) gr/l, so that obtained twelve combination of treatments without repetition. Analysis implemented every day including : levels of ethanol, levels of reduce sugar content, the number of microbial cells Saccharomyces cerevisiae and the degree of acidity (pH). Data were analyzed descriptively by use tabulations and charts. The best combination treatment was U4C2 (urea 0.6 gr/l and Cordyceps myceliumpowder 0.5 gr/l) which produced ethanol 31.5%. Keywords: Very high gravity nypa sap, Urea, Cordyceps mycelium powder, Bioethanol
PEMANFAATAN SIMBIOSIS MIKROALGA Chlorella sp DAN EM4 UNTUK MENURUNKAN KADAR POLUTAN LIMBAH CAIR SAGU Simatupang, Dewi; Restuhadi, Fajar; Dahril, Tengku
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The aimed of the research was to got the best combination of EM4 and Chlorella sp in reduced pollutant sago liquid waste. This research was used a Completely Randomized Design (CRD) non factorial with five treatments and three replications to obtain 15 experimentals unit. Formulation treatments were A0 (without addition EM4), A1(addition 5 ml EM4), A2 (additon 10 ml EM4), A3 (addition 15 ml EM4), A4 (addition 20 ml EM4). Data obtained was Analyzed Statistically Using Analysis of Variance (ANOVA). If F calculated equal to or greater than F table then proceed to test Duncan’s MultipleNew  Range Test (DNMRT) at level 5%. The result showed that the addition of 20 ml EM4 effectively reduce levels of sago waste pollutant as much as 90,2% COD, 83% BOD,  and 81% TSS. The other side pH was increase from 4,17 to 7,07.  Keywords: EM4, Chlorella sp, sago liquid waste, COD, BOD, TSS, pH.
POTENSI EKSTRAK KASAR ENZIM BROMELIN PADA BONGGOL NANAS (Ananas comosus) SEBAGAI KOAGULAN ALAMI LATEKS (Hevea brasiliensis) Santi, Fitri; Restuhadi, Fajar; Ibrahim, Ahmad
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This research aimed at discovering the optimum concentration of crude extracts of pineapple as natural latex coagulant and determining the effect of crude extracts of bromelain enzyme on the quality of coagulum produced. The research was mainly conducted at the Laboratory of PT. Riau Crumb Rubber Factory, in May and July 2016. The study used a completely randomized design (CRD). The design consists of 6 treatments of coagulant substance with 3 times repetitions with the result that 18 experimental units were gathered. The data were analyzed using analysis of variance (ANOVA), and were they found significant, Duncan's New Multiple Range Test (DNMRT) at the level of 5% was further used. The results of the study showed that the optimum concentration obtained is by adding K2 (1,5% crude extracts of pineapple with enzymes activated). The addition of complete enzyme crude extract of pineapple proved to significantly affect the pH value, dry rubber content, ash content, dirt content, however the values of Po and PRI.Keywords: coagulant, bromelain enzymes, pineapple
ANALISIS PEMETAAN KESUKAAN KONSUMEN (CONSUMER’S PREFERENCE MAPPING) TERHADAP ATRIBUT KERIPIK PISANG DI KALANGAN MAHASISWA FAKULTAS PERTANIAN UNIVERSITAS RIAU Saputra, Dodi; Restuhadi, Fajar; Rossi, Evy
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5 (2018): Edisi 1 Januari s/d Juni 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The purpose of this research was to evaluate know the position of the best banana chips products and attributes of various kinds of banana chips. This objective of this study was  to determine the level of consumer preference to a product that was banana chips. At this time which was still the lack of efforts of producers in developing their products.  This research were carried out experiments using seven producs (brand of banana chip), which consists of KP1: Wahana, KP2: Alfamart, KP3: Mekar Jaya, KP4: Sumber Hidup,  KP5: Winda, KP6: Elsa Snack, and KP7: Yadi Bersaudara.  Data were analyzed statistically by using a Preference Test Mapping with assistance XL STAT software version 2014. Test hedonic and descriptive test analyzed were using Principal Component Analysis(PCA). Agglomerative hierarchical clustering (AHC) was used to see all grades of banana chips. Based on the descriptive analysis using PCA and hedonic analysis using the AHC showed that banana chips KP7 and analysis of the main components of the descriptive (PCA) test were then analyzed by using the preference mapping technique, with the sensory attributes used in banana chips products are banana flavor, saltiness, sweet taste, burnt, savory, crunchy, yellow, brownish yellow, banana scent, vacancy rate, texture crispness. The most preferred product in the study were Winda banana chips, Elsa Snack, and Yadi Bersaudara most favored by panelists. Keywords:Banana chips, consumer preferences, PCA, AHC.
Penambahan Metanol pada Pembuatan Biodiesel dari Minyak Jelantah dengan Katalis Abu Gosok Zulhardi, Rizky; Restuhadi, Fajar; Zalfiatri, Yelmira
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5 (2018): Edisi 1 Januari s/d Juni 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Biodiesel is an alternative fuel made from vegetable oil or animal fat that can be used as a substitute for diesel fuel. The purpose of the research was to see the effect of methanol addition on biodiesel from used waste cooking oil. The research used a completely randomized design with four treatments which were M1 (methanol 65 ml), M2 (methanol 75 ml), M3 (methanol 85 ml) and M4 (methanol 95 ml) with four replications. The data were analyzed using Analysis of Variance (ANOVA) and continued with duncan’s new multiple range test (DNMRT) at 5% level. The best treatment was M4 with acid number of 0.42 mg KOH/g, total glycerol content of 0.08%, kinematic viscosity of 26.35 cSt, water content of 0,01%, flash point of 227°C, saponification number of 123.46  mg KOH/g and levels of methyl ester 99.4%.Keywords: Biodiesel, waste coocking oil, methanol, ash catalyst   
Co-Authors ', AKHYAR ALI ', Akhyarali ', Eliza ', FADRO ', Mukmin ', Rahmayuni ' ', RASWEN EFENDI ', RIGUAN EPENDI ', RIKO PAMORI Abid, Hussein Rasool Adi Ruslan Agung Setiawan Framadya Agus Ika Putra Ahmad Fadli Ahmad Ibrahim Ahmad Ibrahim Roni Surya Hasibuan Ahmad Rifai Ahmad Rifai Ahmad Rifai Akhmad Ibrahim R. S. Hasibuan Akhyar Ali AKHYAR ALI ' Akhyarali ' Alexander Hutagaol Alfi Mawaddah Almira Nugroho Amun Amri Andri Gunawan Purba Andriani, Yulia Andriyani Fadmi Angelia Angelia Angga Pramana Angga Pramana Angraini, Elisya Anjelia, Yuni Annisa Rahma Ari Sandhyavitri Arifudin Arifudin Arifudin arifudin Ariyanda Putra Arvin Arvin Azhar, Muhammad Rizwan Beltaser Tuahta Benhard F Situmorang Beny Setiawan, Beny BUNGA RIA YULIANA SIAHAAN Carles Pernando Cepriadi Chairul ' Ciary Jannah Mangkay Conni Simarmata, Conni Dahliyusmanto, Dahliyusmanto Debby Anggina Dede putra pranata Delvi Andika Derita Lamtiar Pasaribu Desi Heltina Desy Tri Artika Devinda Desi Indra Murti Dewi Fortuna Ayu Dewi, Yossie Kharisma Dian Martha Darman Dian Martha Darman Didi Muwardi Dini Aji Pringgondani Diyah Suriani Djaimi Bakce Djaimi Bakce Djaimi Bakce Dodi Saputra Dodi Saputra Duafrizal Joycorleon Manik Edo Saputra Edy Saputra Eka Ramadhansyah Eliza ' Eliza Eliza Elka Roza Elsa Novitasari Elsyintia Dwi Putri Eri Sayamar Erick Gunawan Bahar Et, Elfa Azani Evy Maharani Fadel Al Barra FADLA B. SYARIF FADRO ' Faizah ' Hamzah Faizah Hamzah Faizah Hamzah Fajar Yuliandri Febrianto, Wegi Eko Febrina Ayuningtyas Febrizal Ujang Fitri Santi Fitri, Mozhalita Desta Gervilon Darvis Gustrinazul Hadi , Syaiful Hamidi, M. Rasyid Hamidi, Muhammad Rasyid Hamzah, Farida Hanum Hanifaturrahmi, Hanifaturrahmi Hartini, Fitri HARUN SIANTURI Hendri Winardo Ikhsan, Muhammad Ikhsan Ilham Apandi Imam Hidayat Imam S. Dalimunthe, Imam S. Imanuel ' Sianipar Indra Budiman indriana, fitrisya Irwandi Jaswir Ismail Haridsyah Iva Ancewita Saragih Jayawarsa, A.A. Ketut Jonrio Canway Juliati Samosir Juliati Samosir Jumatri Yusri Jumatri Yusri Jumatri Yusri Yusri Jum’atri Yusri Kausar ' Kausar, Kausar Khairunnisa Amanda Kurnia, Deby Kurnia, Deby Lela Natalia Lena Marjelita Lukmanasari, Putri M. Bayu Purwanto Manik, Marjohan ' Matius Teddy Ginting Megawati Megawati Meisela, Elsy ' Meki Herlon MITA SAPUTRI Monica Valentina Therescova Simbolon, Monica Valentina Therescova Muhammad Akbar Hasibuan Mukmin ' Mustaqim Mustaqim, Mustaqim Nadia Novianti Tamba Netti Herawati Ningsih, Arum Rovarti Novia Dewi Novia Dewi Novia Dewi Novian Novian, Novian Noviar Harun Novrianto ' Nuke Fatmasari Nuke Fatmasari Nuratika, Nuratika Nurfitasari, Mimi OKTANIYA OKTANIYA OKTANIYA, OKTANIYA Pangestu, Dio Ajie PARLUHUTAN PARLUHUTAN PARLUHUTAN, PARLUHUTAN Pasaribu, Jekson Pradita Arnandasari Prawiranegara, Barata Aditya Quan Paulus Giovan Rahmawati Ulfah Rahmayuni Rahmayuni Rahmayuni Rahmayuni, Rahmayuni Rano Raswen Efendi RASWEN EFENDI ' Ratih Ardia Sari Rezita Azizah Rici ' Mainaki Ricki Mustapa Ridanil Hanif Rifai, Ahmad Riftyan, Emma RIGUAN EPENDI ' Rika Afrianto RIKO PAMORI ' Rizki Ananda Rizky Zulhardi Rizza ' Novita Rosma, Iswadi Hasyim Rosnita Rosnita Rosnita Rosnita Rosnita Rosnita Rosnita Rossi, Evy Royyan Firdaus Roza Yulida Roza Yulida Roza Yulida Ryan E Syahrial Sabam Mael Beri M Sadzvirani, Sastiana Sakti Hutabarat Santi Andriani Putri, Santi Andriani SAPUTRI, MITA Sari, Manja Sebayang, Aulia Shafira Septya, Fanny Shorea Khaswarina SIANTURI, HARUN Simatupang, Dewi SISPA PEBRIAN Soewignjo Agus Nugroho Sri Haryati Sugiono Sugiono Sujantara, Defri Aire Sukri Rizki Ilahi Syafrini Rizki Rahmah SYAIFUL BAHRI Syaiful Hadi Taufik Setiawan Taufiq Maulana Taufiq Maulana Tengku Dahril, Tengku Teresia, Yossi Tika Fadilah Tri Azrul Disyamto Turnip, Titus T Ulfa Rizki Pradini Ulfah, Fatia USMAN PATO Utama, Panca Setia Vina Octavia Vonny Setiaries Johan Wahyu Sartika Wasisso Tunggul Pawenang Winda Kusuma Dewi Wiranata, Leo Candra Yelmira ' Zalfiatri Yelmira Zalfiatri Yeni Kusumawaty Yulia Andriani Yulia Andriani, Yulia YULIANA SIAHAAN, BUNGA RIA Yuliandri, Fajar Yunita Ariani Zebua Yunita Ariani Zebua Yusmarini Yusmarini Yusri , Jum'atri Yusri, Jum'atri Zulhamid Ridho Zulhardi, Rizky Zulkifli