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All Journal MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah SINTEK JURNAL: Jurnal Ilmiah Teknik Mesin Jurnal Keteknikan Pertanian Tropis dan Biosistem Jurnal Teknologi Pertanian agriTECH Jurnal Agroindustri Walisongo: Jurnal Penelitian Sosial Keagamaan Jurnal Penelitian Pertanian Terapan Jurnal Akuntansi STIE Muhammadiyah Palopo JBMP (Jurnal Bisnis, Manajemen dan Perbankan) Jurnal Teknologi & Industri Hasil Pertanian Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Aplikasi Teknologi Pangan JURNAL EKONOMI SAKTI (JES) Jurnal Muara Ilmu Ekonomi dan Bisnis Dinasti International Journal of Management Science Jurnal EK dan BI Journal La Sociale Sinar Sang Surya: Jurnal Pusat Pengabdian kepada Masyarakat Jurnal Inovasi Pembangunan Golden Ratio of Mapping Idea and Literature Format JCOMENT (Journal of Community Empowerment) JURNAL AGROINDUSTRI HALAL Ilmu Perikanan Tropis Nusantara e-Jurnal Apresiasi Ekonomi Economos : Jurnal Ekonomi dan Bisnis AGRIC Jurnal Ekonomi Bisnis Manajemen dan Akuntansi (Jebisma) Jurnal Pengabdian Fakultas Pertanian Universitas Lampung Jurnal Agroindustri Berkelanjutan

Samsul Rizal

Department Of Agricultural Product Technology, Faculty Of Agriculture, Universitas Lampung

Author-ID : 362323

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PENGARUH PENAMBAHAN GLUKOSA DAN SARI BUAH JERUK (Citrus sinensis) TERHADAP KARAKTERISTIK MINUMAN SINBIOTIK CINCAU HIJAU (Premna oblongifolia Merr.) Anjelia Putri; Tirza Hanum; Samsul Rizal; Sri Setyani
Jurnal Teknologi & Industri Hasil Pertanian Vol 19, No 1 (2014): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

This study was aimed to determine the concentration of orange juice (Citrus sinensis) and glucose which produce green cincau sinbiotic beverage with the best characteristics, has high concentration of lactic acid bacteria and antioxidant activity as well as good sensory properties. Factorial treatment was arranged in a Complete Randomized Block Design with two factors and three replications. The first factor was the concentration of orange juice (J), consisted of 5 levels (0%, 5%, 10%, 15%, and 20%), and the second factor was the concentration of glucose (K) that consisted of 3 levels (2%, 3%, and 4%). The homogeneity and additivity of the data were analyzed using Barlett and Tuckey tests. Then the ata were analyzed with Analysis of Varians, and further analyzed using orthogonal polynomials on the significant level of 5% or 1%. The results showed that the addition of 2% glucose and 0% orange juice produced the best characteristics of green cincau sinbiotic beverage with concentration of lactic acid bacteria 4,59 x 1010 colonies/ml, total acid 0,29%, pH 4,13, antioxidant activity of 54,88% RSA, taste of 3,52 (like), colors of 2,87 (rather like), and flavor of 2,95 (rather like). Keyword : antioxidant, green cincau, sinbiotic

KARAKTERISTIK FUNGSIONAL POLISAKARIDA PEMBENTUK GEL DAUN CINCAU HIJAU (Premna Oblongifolia Merr.) Samsu Udayana Nurdin; Suharyono A.S Suharyono A.S; Samsul Rizal
Jurnal Teknologi & Industri Hasil Pertanian Vol 13, No 1 (2008): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

The effect of citric acid concentration on functional characteristics of polysaccharide forming gel (PFG) of green cincau leaves (Premna Oblongifolia Merr.) were evaluated. PFG of green cincau leaves were extracted through the use of citric acid (0,0%, 0,1%, 0,2%, 0,3%, 0,4%, and 0,5% w/v) solution, precipitated using ethanol, and followed by drying of the extracts. The results showed that increasing of citric acid levels reduced the viscosity, water holding capacity, and bulking capacity of the PFGs. Oil holding capacity and water solubility were not affected by citric acid addition. The addition of 0.0% citric acid produced the highest viscosity, water holding capacity, and bulking capacity suggesting possible uses of the extract as dietary fibre with good laxative effect. Key Words: Green cincau leaves, functional characteristic, dietary fibre.

Karakteristik Minuman Probiotik Jambu Biji (Psidium guajava) pada Berbagai Variasi Penambahan Sukrosa dan Susu Skim Fibra Nurainy; Samsul Rizal; Suharyono Suharyono; Umami Ekarisa
Jurnal Aplikasi Teknologi Pangan Vol 7, No 2 (2018): Mei 2018
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Jambu biji merah merupakan buah yang berpotensi sebagai bahan baku minuman probiotik. Tujuan penelitian ini untuk mengetahui pengaruh penambahan susu skim, sukrosa dan interaksi keduanya terhadap karakteristik minuman probiotik jambu biji, serta menentukan perlakuan terbaik. Perlakuan disusun secara faktorial dalam Rancangan Acak Kelompok Lengkap dengan dua faktor. Faktor pertama adalah konsentrasi sukrosa yaitu 0% (S0), 2% (S1), 4% (S2), dan 6%(S3). Faktor kedua adalah konsentrasi susu skim yaitu 0% (M0), 2% (M1), 4% (M2), dan 6%(M3). Data yang diperoleh dianalisis dengan sidik ragam dan diuji lanjut dengan uji Polinominal Ortogonal untuk parameter total bakteri asam laktat (BAL), total asam, pH, dan uji stabilitas. Khusus untuk data organoleptic, diuji lanjut menggunakan uji lanjut Beda Nyata Jujur. Hasil penelitian menunjukkan bahwa konsentrasi sukrosa berpengaruh terhadap pH, stabilitas, skor kesukaan rasa, aroma, dan warna. Konsentrasi susu skim berpengaruh terhadap total asam, pH, stabilitas, skor kesukaan rasa, aroma, dan warna. Interaksi sukrosa dan susu skim berpengaruh terhadap pH, stabilitas, skor rasa, aroma, dan warna minuman probiotik jambu biji merah. Minuman probiotik jambu biji merah dengan penambahan sukrosa 4% dan tanpa susu skim (S2M0) memiliki karakteristik terbaik yaitu dengan total BAL sebanyak 1,50 x1010 koloni/ml; total asam dengan nilai 0,87%, nilai pH sebesar 3,82, stabilitas sebesar 100%, skor rasa sebesar 3,56 (suka), skor aroma sebesar 3,40 (agak suka), serta skor warna sebesar 3,70 (suka). Dengan demikian dapat disimpulkan bahwa untuk memproduksi minuman probiotik jambu biji merah dapat digunakan sukrosa 4% sebagai sumber karbon tanpa penambahan susu skim.Characteristic of Red Guava (Psidium guajava Linn.) Probiotic Beverages on Various Concentration of Sucrose and Skim Milk AbstractRed Guava is potentially fruit as a basic ingredient for probiotic beverages. The purpose of this study was to obtain the effect of addition of skim milk, sucrose and their interaction to red guava probiotic beverage characteristics, and to determine the best treatment. The treatments were arranged factorially in a Randomized Complete Block Design with two factors.The first factor was sucrose concentration i.e. 0% (S0), 2% (S1), 4% (S2), and 6% (S3). The second factor was skim milk concentration i.e. 0% (M0), 2% (M1), 4% (M2), and 6% (M3). The obtained data were analyzed by using variance test and continued by using Orthogonal Polynomial Test for the parameters of lactic acid bacteria (LAB) total count , titratable acidity, pH, and stability test. Particular data of organoleptic would be further tested using Honestly Significance Difference.The result showed that sucrose concentration had an effect on pH, stability, taste, aroma, and color. Skim milk concentration had an effect on titratable acidity, pH, stability, hedonic score of taste, aroma, and color. Interaction between sucrose and skim milk has an effect on pH, stability, hedonic score of taste, aroma, and color of red guava probiotic beverages. Red guava probiotic beverages with 4% sucrose and without skim milk (S2M0) had the best characteristics, i.e. LAB total of 1.5 x 1010 colony/ml, titratable acidity of 0.870%, pH of 3,820, stability of 100%, hedonic taste score of 3.56 (like), hedonic aroma score of 3.40 (medium like); as well as a hedonic color score of 3.70 (like).Thus it could be concluded that to produce a red guava probiotic beverages could be used 4% sucrose as carbon source without the addition of skim.

Pelatihan memilih produk pangan sehat, aman dan halal di SMP Kecamatan Trimurjo - Lampung Tengah Murhadi Murhadi; Suharyono AS; Samsul Rizal
SINAR SANG SURYA Vol 6, No 1 (2022): Februari 2022
Publisher : UM Metro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24127/sss.v6i1.1904

ABSTRAK Aspek sehat, aman, dan halal dari makanan, termasuk makanan jajanan dalam kemasan maupun nonkemasan perlu mendapatkan perhatian khusus. Kalangan pelajar juga guru SMP merupakan salah satu lingkungan yang prospektif untuk diedukasi tentang jaminan sehat, aman dan halal dari makanan jajanan kemasan. Tujuan kegiatan pengabdian ini untuk meningkatkan pengetahuan dan keterampilan praktis para guru dan siswa SMP khususnya SMPN 1 dan SMPN 2 Trimurjo Lampung Tengah tentang aspek sanitasi dan keamanan makanan terutama cara memilih makanan yang sehat, aman dan halal. Metode pelaksanaan kegiatan dengan melakukan pretest dan posttest, sosialisasi dan pembekalan materi dengan ceramah dan diskusi, simulasi-simulasi serta praktik memilih makanan yang sehat, aman dan halal secara online via zoom. Hasil pengabdian ini baik pada Tahap 1 (27 Juli 2021) maupun pada Tahap 2 (21 Agustus 2021) secara online tentang hal tersebut telah berjalan sukses dan telah meningkatkan pengetahuan dan keterampilan praktis serta memberi manfaat yang besar bagi seluruh peserta. Hasil Pretest peserta sebelum kegiatan Tahap 1 masih didominasi peserta dengan selang nilai 0 s.d. 50 mencapai 58,54%. Namun setelah dilakukan Posttest setelah mengikuti monitoring dan evaliasi dan pembahasan tugas-tugas pada pelatihan teknis tahap 2 (21 Agustus 2021) secara online via zoom telah terjadi penurunan jumlah peserta pada selang nilai tersebut (0 s.d. 50) menjadi 35,48 persen atau setara terjadi penurunan sebanyak 39,39%. Sebaliknya pada selang nilai 51 s.d. 60, 61 s.d. 70, dan 71 s.d. 80, masing-masing terjadi kenaikan persentase peserta yang sangat mencolok, yaitu: 8,20% (26,83 menjadi 29,03%), 58,61% (12,2 menjadi 19,35%), dan 428,69% (2,44 menjadi 12,9%).Kata Kunci: pangan, sehat, aman, halal, SMP ABSTRACTThe healthy, safe, and halal aspects of food products need special attention. Middle school students and teachers are one of the prospective to be educated about healthy, safe and halal guarantees of food products. The purpose is to improve the knowledge and practical skills of teachers and the students, especially for SMPN 1 and SMPN 2 Trimurjo, Central Lampung about how to choose healthy, safe and halal food. The method is by conducting pretest and posttest, socialization and material provision with lectures and discussions, simulations and the practice of choosing healthy, safe and halal food via online. The results in Phase 1 (July 27 2021) and in Phase 2 (August 21, 2021) via online, have been successful and have increased knowledge and practical skills. The results of the pretest of participants before Phase 1 activities were still dominated by participants with an interval values of 0 to d. 50 reached 58.54%. However, after the Posttest was carried out after participating in the monitoring and evaluation and discussion of tasks in technical training stage 2 (21 August 2021) via online, there has been a decrease of as much as 39.39%. On the other hand, at the interval of 51 to d. 60, 61 s.d. 70, and 71 s.d. 80, respectively, there was a very significant increase in the percentage of participants, namely: 8.20% (26.83 to 29.03%), 58.61% (12.2 to 19.35%), and 428.69% (2.44 to 12.9%), respectively.Keywords: food, healthy, safety, halal

KARAKTERISTIK MINUMAN PROBIOTIK SARI JAMBU BIJI MERAH DENGAN PENAMBAHAN EKSTRAK KAYU MANIS DAN KAYU SECANG Fibra Nurainy; Samsul Rizal; Suharyono Suharyono; Esa Susanti
Jurnal Penelitian Pertanian Terapan Vol 22 No 2 (2022)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jppt.v22i2.2149

Red guava was a potential fruit that could be used as raw material for probiotic drinks. The addition of spices such as cinnamon and sappan wood could increase the acceptance of its sensory properties as well as its functional benefits. This study aims to determine the effect of spices (cinnamon and sappan wood) and spice concentration on total lactic acid bacteria, total acid, pH and sensory properties of red guava juice probiotic drink fermented with Lactobacillus casei bacteria. The treatments were arranged in a Completely Randomized Block Design (RAKL) with two factors and three replications. The first factor was the type of spice which consists of cinnamon (J1) and sappan wood (J2). The second factor was the concentration of spices, namely 1% (K1), 2% (K2), 3% (K3), 4% (K4), and 5% (K5).The data were analyzed by comparison test and orthogonal polynomial (OP/OC) at 5% level. The results showed that the type of spice (cinnamon and sappan wood) significantly affected the total lactic acid bacteria (LAB), total lactic acid, aroma, and overall acceptance of the red-spiced guava juice probiotic drink. Spice concentration had a significant linear effect on total lactic acid bacteria (LAB), total lactic acid, pH, and aroma, quadratic effect on taste and overall acceptance of red guava juice probiotic drink. The addition of 3% cinnamon extract resulted in a red-spiced guava juice probiotic drink with the best characteristics with a total LAB of 10.93 log cfu/ml; titrable acidity of 0.49%; pH of 4.25; hedonic taste score of 3.31 (medium like); hedonic aroma score of 3.24 (medium like); and an overall acceptance score of 3.53 (likes).

Chemical, Microbiological and Sensory Characteristics of Wader Fish (Rasbora argyrotaenia) Joruk During Fermentation Dyah Koesoemawardani; Nida Rianda Nabila; Samsul Rizal; Suharyono AS; Esa Ghanim Fadhallah
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 12, No 1 (2023): March 2023
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v12i1.39-57

Joruk is a fermented fish product typical from East Ogan Komering Ulu, South Sumatra. This study aims to determine the chemical, microbiological, and sensory properties of the joruk during fermentation, as well as to get the right fermentation time for joruk production. Research was performed by preparing joruk using wader fish. Observations included pH, total lactic acid, water content, and total volatile base (TVB), total molds and yeasts, total microbes, and total lactic acid bacteria (LAB). Furthermore, the best treatment was observed for sensory properties and protein content. Results showed that during fermentation there was a decrease in the pH value, total mold, total microbes, and water content, while the total amount of lactic acid, LAB, and TVB increased. The best treatment was obtained on joruk stored on the 10th day of fermentation with a pH value of 6.33, total lactic acid 9.48%, water content 67.74%, TVB 93.88%, and total LAB, total mold/yeast, and total microbes was respectively 10.46, 7.21, and 12,13 log CFU/g. Sensory properties for raw joruk was brown with 6.2 scale, fishy (6.4), and intact appearance (5.1). Sensory properties for cooked joruk was brown (4.2), fishy (6.7), salty taste (3.1), sour taste (8.4), and incomplete appearance (2.8).Keywords: Characteristic, joruk, wader fish, protein, TVB

Pengaruh penambahan tepung biji durian sebagai bahan penstabil terhadap kualitas es krim susu kambing etawa [Effect of durian seed flour addition as a stabilizer on the quality of Etawa goat’s milk ice cream] Susilawati Susilawati; Samsul Rizal; Murhadi Murhadi; Muhammad Nur Faza Taqiyyuddin
Jurnal Teknologi & Industri Hasil Pertanian Vol 28, No 1 (2023): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v28i1.66-75

Utilization of durian seed flour (DSF) in the manufacture of Etawa goat milk ice cream has the potential to be developed. This study aimed to study the effect of DSF as a stabilizer on the quality of Etawa goat milk ice cream. The study used a completely randomized block design with a single factor in the form of five DSF concentration levels, namely 0, 1.5, 3, 4.5, and 6% with 5 replications and 0.5% gelatin as a control. Parameters of ice cream quality analyzed include physical characteristics such as overrun, melting speed, and emulsion stability and sensory characteristics such as color, texture and overall acceptability. The variance tests were carried out on the research data, followed by the Honest Significant Difference (BNJ) test at the 5% level. The results showed that DSF concentration significantly affected the physical properties of overrun, melting speed, and emulsion stability and affected the sensory characteristics of color, texture, and overall acceptability of Etawa goat's milk ice cream. TDSF concentration of 3% produces goat's milk ice cream with the best characteristics which has an overrun value of 33.40%, melting speed of 25 minutes, 83% emulsion stability with a soft texture, yellowish white color, and protein, fat and total solids content according to SNI no. 01-3713-2018.

Study on Synbiotic Beverages Based on Local Seeds and Oyster Mushrooms with the Addition of Lactobacillus casei Siti Nurdjanah; Cherly Silvia Ericha; Suharyono Suharyono; Samsul Rizal
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 12, No 2 (2023): June 2023
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v12i2.363-373

Beverages are one of the most accessible liquid foods, can provide nutrients such as vitamins, minerals, antioxidants, organic acids and other bioactive substances for the body. To meet this need, the development of synbiotic drinks made from local grains is urgently needed. Synbiotic drink which is a combination of grain-based probiotics and prebiotics also has advantages for consumption for people with lactose intolerance as a substitute for dairy milk. This study was aimed to evaluate the effect of Lactobacillus casei with various concentration on synbiotic drinks based on local grains and cereals and oyster mushroom. Another aim from this study was to find out the best treatment for the characteristics according to SNI 7552:2018. In this study, 6 levels formulation of L. casei concentration (0%, 2%, 3%, 4%, 5%, 6%) were used. The experiment was non-factorial and arranged in Completely Randomized Block Design with 4 replications. The data homogeneity was tested using the Bartletts test and data additivity was tested with the Tukey test. The data were then analyzed for variance and further processed using Least Significant Difference test (LSD) at 5% level. The results showed synbiotic drink with 4% of L. casei found to be the best treatment which had a total LAB of 9.83 log CFU/mL, 0.76% lactic acid, 3.52 pH with a color score of 3.53 (rather like), a aroma score of 3.32 (neutral), a taste score of 2.34 (neutral) and an overall acceptance score of 2.83 (neutral). Keywords: Lactic acid bacteria, L. casei, Prebiotics, Probiotics, Synbiotics

PENGARUH PENAMBAHAN LARUTAN SUKROSA TERHADAP AKTIVITAS ANTIBAKTERI MINUMAN SINBIOTIK EKSTRAK CINCAU HIJAU SELAMA PENYIMPANAN PADA SUHU DINGIN Samsul Rizal; Julfi Restu Amelia; Suharyono A S
Agric Vol. 31 No. 1 (2019)
Publisher : Fakultas Pertanian dan Bisnis, Universitas Kristen Satya Wacana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24246/agric.2019.v31.i1.p53-66

Sinbiotic drinks have a very acidic taste, so it is necessary to add sucrose solution to get the best taste. This study aims to determine the effect of adding 65% (v/v) sucrose solution to changes in antibacterial activity of green grass jelly synbiotic drinks during storage in cold temperatures. The finished green grass jelly synbiotic product was given two different treatments, namely the product without the addition of sucrose solution and product with the addition of 10% (v/v) of 65% (b/v) sucrose solution. The product was stored for 28 days at a cold temperature of ± 10oC. Observations were carried out every 7 days for antibacterial activity, pH, total acid, and total lactic acid bacteria. Antibacterial activity was evaluated using the agar diffusion method against pathogenic bacteria including Staphylococcus aureus, Salmonella sp., Bacillus cereus, and Eschericia coli. The results showed that the antibacterial activity, pH, and total lactic acid bacteria of green grass jelly synbiotic drinks both without and with the addition of 65% (b/v) sucrose as much as 10% (v/v) reduced during storage at cold temperatures, while total acid increases. There was no significant difference between the antibacterial activity and the characteristics of the green grass jelly synbiotic drink given 65% sucrose solution and without the addition of 65% sucrose solution. Thus the study concluded that the addition of 65% sucrose solution to increase the preference for the product did not significantly affect the change in antibacterial activity of the green grass jelly synbiotic beverage during storage in cold temperatures.

APLIKASI TEKNOLOGI FERMENTASI NATA DECOCO UNTUK MEMANFAATKAN LIMBAH AIR KELAPA DI DESA BUNUT PESAWARAN Maria Erna Kustyawati; Samsul Rizal; Suharyono Suharyono; Otik Nawansih
Jurnal Pengabdian Fakultas Pertanian Universitas Lampung Vol 2, No 1 (2023): Jurnal Pengabdian Fakultas Pertanian Universitas Lampung Vol 2 No 1, Maret 2023
Publisher : Agriculture Faculty, Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jpfp.v2i1.6985

Kelapa merupakan komoditas penting yang produksinya melimpah di desa Bunut Kecamatan Way Ratai Kab Pesawaran , dengan hasil panen 480 ribu buah per bulan dan menghasilkan 48 ribu kg kopra, serta limbah air kelapa 12,900 L. Alih teknologi fermentasi limbah air kelapa sebagai salah satu solusi yang dapat diterapkan kepada wanita tani. Oleh karena itu kegiatan pengabdian ini bertujuan untuk membuat Nata de Coco melalui teknik fermentasi tradisional karena dapat menggunakan peralatan rumah tangga, kultur starter mudah diperoleh dan murah serta higienitas produk dapat dilakukan dengan pemanasan api. Alih teknologi nata de Coco dapat membantu menambah penghasilan keluarga dan membangun kebersamaan masyarakat desa. Metode penerapan teknologi dengan penyuluhan dan pelatihan yang didahului dengan mengukur kemampuan kognitif peserta melalui pre-test dan post-test. Hasil kegiatan menunjukkan bahwa penyuluhan dan pelatihan alih teknologi fermentasi Nata de Coco secara signifikan meningkatkan kemampuan kognitif peserta. Sebesar 42,5% peserta nilai terendah menurun menjadi 10% setelah pelatihan. Kesimpulan adalah bahwa kelompok wanita tani dapat membuat nata deCoco sebagai alih teknologi fermentasi tradisional pemanfaatan limbah air kelapa. Kemampuan membuat nata deCoco diperoleh melalui penyuluhan dan pelatihan.

Co-Authors Abdillah, Fardan Afrianto, Afrianto Agus Wahyudin Ahmad Fitri, Ahmad Ahmad Sapta Zuidar Ahmad Sapta Zuidar Akhmad Akhmad Al Jibra, Muhammad Priya Brady ALI, NURDIN Andi Yuniarti Anjelia Putri Arif, Zainal AS, suharyono Asep Sukohar Ayuningtyas, Salsafira Cahyani, Atika Dwi Cherly Silvia Ericha Darmasetiadi, Doni Dewi Agustina Iryani Dewi Agustina Iryani, Dewi Agustina Dg. Maklassa Dyah Koesoemawardani Endrawati, Titin Erdi Suroso Eriska, Sovia Eryati, Ristiana Esa Ghanim Fadhallah Esa Susanti Febriati, Nurullia Fibra Nurainy Fibra Nurainy Hadi, Jessica Puteri Octavia Halim, Andi Irfan Hasanah, Rafitah Herdiana, Novita Idrus, Muhammad Ikram Insirat, Mutahira Nur Jam'an, Andi Johannes Hutabarat Julfi Restu Amelia, Julfi Restu Kania Widyastuti Kusumaningrum, Widya M Nur, Jurianto Maria Erna Kustyawati Maria Erna Kustyawati Marniza Marniza Marsuni, Nur Sandi Melatiningsih, Atri Melza Fitriani Merliyanisa Merliyanisa Mismawati, Andi Moralita Tauhid Muhammad Nur Muhammad Nur Faza Taqiyyuddin Murhadi Murhadi Murhadi Murhadi Nafsiah, Ibdatin Nida Rianda Nabila Ningsih, Etik Sulistiowati Nur, Indria Nurul Huda Nurul Pratiwi Nuryanti Mustari, Nuryanti Oktabriyana, Tiara Otik Nawansih Otik Nawansih Pasigai, Moh Aris R. Rusli Rahmah, Amelia Kurnia Raisa Amalia Rasulong, Ismail RINI Rizaldi, Andi Risfan Rukmini Susilowati Safitri, Bella Intan Ayu Salsabila, Az Zahra Fithri Samrika, Samrika Samsu Udayana Nurdin Samsu Udayana Nurdin Samsu Udayana Nurdin Sasmita, Cindy Sentot Imam Wahjono Siti Nurdjanah Siti Nurdjanah Slamet Budi Prayitno Sri Hidayati Sri Setyani Subeki Suharni, S. Suharyono A S Suharyono A.S Suharyono A.S Suharyono AS Suharyono AS Suharyono Suharyono Suharyono Suharyono Suharyono Suharyono Suharyono Suharyono Suharyono Suharyono Suharyono Suharyono Suheri Suhestry, Aprillia Dyah Sukman, Sukman Susilawati Susilawati Susilawati Susilawati, Susilawati Sussi Astuti Sutrisno Anggoro Syafita, Anggi Syamsiana, Annisa Syifaul Huzni Tanto Pratondo Utomo Teguh Endaryanto Tirza Hanum Umami Ekarisa Viani, Tri Okta Wahyu Nugraha Widodo, Anung Wildan Nur, Aditya Winanti, Diki Danar Tri Wisnu Satyajaya Yudiantoro Yudiantoro

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