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All Journal IAES International Journal of Artificial Intelligence (IJ-AI) International Journal of Reconfigurable and Embedded Systems (IJRES) HAYATI Journal of Biosciences Jurnal Gizi dan Pangan Jurnal Teknologi Dan Industri Pangan Jurnal Teknologi Industri Pertanian Marine Fisheries: Jurnal Teknologi dan Manajemen Perikanan Laut Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Ilmu dan Teknologi Kelautan Tropis Jurnal Ilmu-Ilmu Perairan dan Perikanan Indonesia DIKSI Jurnal Arsitektur DASENG MEDIA MATRASAIN JOURNAL OF COASTAL DEVELOPMENT ILMU KELAUTAN: Indonesian Journal of Marine Sciences Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Jurnal Ilmu Lingkungan Jurnal Akuatika Teknotan: Jurnal Industri Teknologi Pertanian Jurnal Perikanan dan Kelautan Undagi : Jurnal Ilmiah Jurusan Arsitektur Universitas Warmadewa Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati Indonesian Journal of Disability Studies Journal of Engineering and Technological Sciences Jurnal Kimia dan Kemasan Techno LPPM Jurnal Agroindustri Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Pharmascience JURNAL FARMASI DAN ILMU KEFARMASIAN INDONESIA JURNAL IPTEKS PEMANFAATAN SUMBERDAYA PERIKANAN JUSS (Jurnal Sosial Soedirman) Jurnal Sains Teh dan Kina Omni-Akuatika As-syifaa Jurnal Farmasi Jurnal Matematika Sains dan Teknologi Jurnal Aplikasi Teknologi Pangan Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology JUTIK : Jurnal Teknologi Informasi dan Komputer JURNAL MUQODDIMAH : Jurnal Ilmu Sosial, Politik dan Hummaniora Albacore : Jurnal Penelitian Perikanan Laut Jurnal Perikanan Universitas Gadjah Mada JMM (Jurnal Masyarakat Mandiri) Jurnal Arsir Jurnal CMES NUSANTARA : Jurnal Ilmu Pengetahuan Sosial WIDYABHAKTI Jurnal Ilmiah Populer Jurnal Kelautan dan Perikanan Terapan (JKPT) WIDYA LAKSANA Evangelikal: Jurnal Teologi Injili dan Pembinaan Warga Jemaat Jurnal Sains Sosio Humaniora Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Menara Perkebunan Jurnal Abdimas PHB : Jurnal Pengabdian Masyarakat Progresif Humanis Brainstorming Jurnal Ilmiah Religiosity Entity Humanity (JIREH) Majalah Farmasetika Jurnal Kefarmasian AKFARINDO Jurnal Ilmiah Kanderang Tingang Manna Rafflesia INFOKUM Reswara: Jurnal Pengabdian Kepada Masyarakat Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences Indonesian Journal of Chemical Science and Technology Kawruh : Journal of Language Education, Literature and Local Culture Jurnal Kesehatan Tambusai Jurnal Kemaritiman: Indonesian Journal of Maritime Jurnal Kimia dan Kemasan Juvenil: Jurnal Ilmiah Kelautan dan Perikanan Dialogue: Jurnal Ilmu Administrasi Publik INPHARNMED Journal (Indonesian Pharmacy and Natural Medicine Journal) Arsitektur Universitas Pandanaran Jurnal (ArsiP) SADE Jurnal Arsitektur, Planologi dan Teknik Sipil Jurnal EduHealth Jurnal Abdi Masyarakat Indonesia Jurnal Penelitian Inovatif Law Development Journal Jurnal Kolaboratif Sains Proceedings Series on Social Sciences & Humanities Agro Tatanen Makara Journal of Science Jurnal ABDI MERCUSUAR Jurnal Abdi Inovatif : Pengabdian kepada Masyarakat Jurnal Permata Indonesia Widyaparwa Indonesian Journal of Pharmacy and Natural Product Kapas: Kumpulan Artikel Pengabdian Masyarakat Jurnal Inovasi Teknologi dan Edukasi Teknik Depik Jurnal Ilmu-Ilmu Perairan, Pesisir dan Perikanan Jurnal Interaksi Sosiologi Jurnal Ilmiah Mahasiswa Arsitektur dan Perencanaan Global Komunika : Jurnal Ilmu Sosial dan Ilmu Politik Jurnal An-Najat: Jurnal Ilmu Farmasi dan Kesehatan Promotor: Jurnal Mahasiswa Kesehatan Masyarakat Jurnal Riset Manajemen Akuntansi Indonesia Jurnal Ilmiah Multidisiplin Indonesia Scientica: Jurnal Ilmiah Sains dan Teknologi Journal of Smart Agriculture and Environmental Technology Kohesi: Jurnal Sains dan Teknologi Zarathustra (Jurnal Sosiologi dan Filsafat) Parapemikir Jurnal Ilmiah Farmasi Jurnal Riset Ilmu Kesehatan Umum dan Farmasi Science Information System and Technology Jurnal Kesehatan Republik Indonesia Depik Jurnal Ilmu-Ilmu Perairan, Pesisir, dan Perikanan Jurnal Medika: Medika Media Matrasain Konstruksi: Publikasi Ilmu Teknik, Perencanaan Tata Ruang dan Teknik Sipil International Journal of Information Engineering and Science Jurnal Standardisasi Jurnal Ilmiah Manuntung: Sains Farmasi dan Kesehatan JPEMAS: Jurnal Pengabdian Kepada Masyarakat Jurnal Ilmu Kesehatan Bambu Laut: Jurnal Pengabdian Masyarakat SELAYAR: Jurnal Pengabdian Masyarakat Global Insights in Management and Economic Research

Joko Santoso

Departemen Teknologi Hasil Perairan, Fakultas Perikanan Dan Ilmu Kelautan Institut Pertanian Bogor Kampus IPB Dramaga Jl. Agatis, Bogor 16680 Jawa Barat, Telp. (0251) 8622909, Fax (0251) 8622907

Author-ID : 370975

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering 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 Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Physics Public Health Social Sciences Veterinary Other

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Karakteristik Surimi Basah dan Kering dari Ikan Baronang (Siganus Sp.) Ari Wawasto; Joko Santoso; Mala Nurilmala
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 21 No 2 (2018): Jurnal Pengolahan Hasil Perikanan Indonesia 21(2)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Ikan baronang (Siganus sp.) adalah salah satu jenis ikan yang potensial digunakan sebagai bahan baku surimi. Surimi kering adalah salah satu bentuk surimi yang telah mengalami proses pengeringan dan memiliki banyak keuntungan. Tujuan dari penelitian ini yaitu menentukan frekuensi pencucian dan suhu pengeringan terbaik dalam pembuatan surimi kering. Penelitian ini terdiri dari tiga tahap yaitu preparasi bahan baku, pembuatan surimi basah dan pembuatan surimi kering dengan ulangan sebanyak tiga kali. Pencucian dengan dua kali dipilih sebagai perlakuan terbaik dengan derajat putih 50,61%, protein larut garam 5,27%, pH 7,07 dan kekuatan gel 1.387,4 g.cm. Suhu pengeringan 60oC adalah suhu pengeringan terbaik dengan derajat putih 61,93%, daya ikat air 8,53 mL/g, protein larut garam 1,96%, densitas 0,43 mL/g, kapasitas rehidrasi 2,79 mL/g dan stabilitas emulsi 61,09%.

Extraction of native agar from Gracillaria sp with ultrasonic acceleration at low temperature Uju Uju; Joko Santoso; Wahyu Ramadhan; Muhammad Fakhri Abrory
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 21 No 3 (2018): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Gracilaria sp. is a potential agar-producing seaweed. The agar is conventially extracted at high temperature (80-100°C) for 2-3 hours, requiring a lot of energy. Ultrasonication-assisted extraction methodremoves the requirement of high temperatures and shortening the extraction time, thus reduces the energy cost during extraction process. This study was aimed to determine the effects of temperatures (50 and 60°C) and times (45 and 60 minutes) of ultrasonication on the yield and properties of theproduced agar. Energy efficiency was also calculated based on the ratio of energy required with the amount of agar produced. The ultrasonication significantly increased the yield and energy efficiency. The selected treatment was the extraction with temperature 60°C for 60 minutes producing agar with thee yield of 12.45%, viscosity of 35.8 cP, white degree of 50.96%, moisture content of 12.59%, ash content of 7.07%, sulfate content 3.67% and gel strength 108.03 g/cm2. Agar produced with the selected treatment was grouped as native agar with low gel strength.

Supplementation of Skipjack Roe Protein Concentrate (RPC) Into Breastfeeding Complimentary Foods Frets Jonas Rieuwpassa; Joko Santoso; Wini Trilaksani
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 22 No 1 (2019): Jurnal Pengolahan Hasil Perikanan
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Protein malnutrition in toddler is a problematic issue in Indonesia. Inclusion of roe protein concentrate (RPC) from skipjack in the breastfeeding complimentary foods of or infant foods can be an alternative to solve the protein malnutrition. This research was aimed to analyze the organoleptic score, nutritional facts and functional properties of the infant food supplemented with the RPC. Six different formulations (F1-F6) were prepared. The F2 formula was considered as the best formula. The infant food prepared using this formula contained 19.43% of protein and was higher than the control and the commercial product. The food also contained nutrition as required by the Indonesian National Standard (SNI) and Food and Agriculture Organization (FAO) standard. Furthermore, the functional properties of the infant food was comparable to that of the commercial and control product.

Characterization of Tuna Jerky with the Addition of Seaweed (Eucheuma cottonii) Flour Reni Lobo; Joko Santoso; Bustami Ibrahim
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 22 No 2 (2019): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Fish jerky has hard texture which could make the appearance became less attractive to consumers. The aim of this study was to characterize tuna jerky with the addition of seaweed flour E. cottonii in order to increase acceptability by consumers. Result shown that seaweed flour characterization was consisted dietary fiber 73.95±0.45%, viscosity 107.02±0.51 cPs, gel strength 435.03±4.99 g/cm2, carageenan 54.56±0.18%, heavy metal Hg was <0.002 ppm, Pb was <0.004 ppm and Cd was 0.063±0.001 ppm, water content 12.63±0.08% and yield 6.07±0.08%. Based on research result, the additional of 2.5% E. cottonii concentration flour resulting high quality jerky with appearance value was 7.60, flavour was 7.67, texture was 5.7 and taste was 7.63 from 1-9 scales. Result from paired comparison test against commercial jerky (beef) resulting positive value, that means the quality of tuna jerky had better quality compared to commercial jerky and well accepted by panelist. Proximate analysis of tuna jerky shown that protein content 30.24±0.1%, water 11.32±0.02%, lipid 3.03±0.00% and ash 5.69±0.06%. Texture analysis results shown hardness 827.50±15.67, adhesiveness 0.09±0.02 and fracture 10.95±2.24.

Profiling of Collagens from Swim Bladder of Catfish (Pangasius sp.) by Acid Extraction Gressty Sari Br Sitepu; Joko Santoso; Wini Trilaksani
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 22 No 2 (2019): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Swim bladders of catfish contain high protein, therefore it is can be used as a raw material for collagen. The study aims to determine the chemical characteristics of swim bladders, the pretreatment of non-collagen, extraction of collagen dissolves acid and to evaluate the characteristics of collagen. The method of this study is KOH pretreatment with a concentration of 0,05; 0,1; and 0,15 for 12 hours. The extraction process is done by soaking the sample in a solution of acetic acid with a concentration of 0,25; 0,5 and 0,75 M (ratio 1:10; b/v) and extraction time for 24; 48; and 72 hours at 4oC. The experimental design used for alkaline and acetic acid pretreatment were factorial completely randomized design. The result showed that the protein content of swim bladder was 85,26% (db), the profile of amino acids were dominated by three amino acids namely glycine (56,85 mg/g), prolyne (31,03 mg/g), and alanyne (23,85 mg/g). Using 0,05 M KOH for 8 h was selected as the best pretreatment method for collagen extraction. Extraction method using 0,50 M acetic for 48 h resulted he best collagen which revealed the existence of a triple helix structure and had Tg 84oC.

Utilization of Carp (Cyprinus carpio) as Surimi For Sausage Manufacturing Eveline Eveline; Joko Santoso; Magnarai Huangdinata
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 22 No 2 (2019): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Carp (Cyprinus carpio) is a freshwater fish with high economic value and good farming potential. Carp-based product diversification could be done by using it as food ingredients such as surimi in sausage manufacture. This research was aimed to evaluate sausage produced from carp surimi by varying washing frequency and tapioca filler concentration. Five washing frequencies (1; 2; 3; and 4 times) and three tapioca filler concentrations (2; 3; and 4%) were compared. The study showed 1 time washing frequency gave better surimi physical characteristics (57.40% yield; 73.76% water holding capacity; 26.64% expressible moisture content, 821.92 g.cm gel strength; 54.45% whiteness) and chemical characteristic (78.00% moisture content and 6.34% salt soluble protein) compared to other washing frequencies. Based on the organoleptic test, 2% tapioca was the selected filler concentration. Selected surimi sausage had better physical, chemical and sensori characteristics than commercial sausage. The physical characteristics of the selected sausage were 70.46% water holding capacity; 24.58% expressible moisture content; 78.64% whiteness; 4346.70 g.cm gel strength; 101.23 g hardness; 0.98 g springiness; and 43.96 g chewiness. While the chemical characteristics of that sausage were 75% water; 1.35% ash; 11.51% protein; 4.46% fat; and 7.63% carbohydrate. The sensory scores of the sausage evaluated were color 0.44, aroma 0.60; taste 1.16; and springiness 1.86.

Estimasi Stok Suplai Kebutuhan Bahan Baku untuk Industri Pengolahan Ikan: Stock Assesment for Raw Materials Supply of Fish Processing Industry Yonvitner; Mennofatria Boer; Taryono; Mochammad Riyanto; Rahmat Kurnia; Isdradjat Setyobudiandi; Joko Santoso; Nandi Sukri; Kiagus Abdul Aziz
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 23 No 1 (2020): Jurnal Pengolahan Hasil Perikanan Indonesia 23(1)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Industri perikanan yang berdaya saing adalah industri perikanan yang mampu mendorong tumbuhnya sektor ekonomi perikanan dengan kemandirian bahan baku. Skema industri dengan memperhatikan kekuatan stok bahan baku perlu dilakukan. Penelitian ini bertujuan untuk mengkaji kebutuhan bahan baku industri pengolahan serta proyeksi kebutuhan 2025 dari nilai pertumbuhan kebutuhan bahan baku industri pengolahan UMKM dan industri besar. Data dikumpulkan dari pengambilan sampel 2010-2015 dengan teknik purposive sampling yang mewakili provinsi dan jenis industri pengolahan. Data tahun 2015-2019 diperoleh dari data monitoring KKP dan laporan dari industri pengolahan. Data yang diperoleh dianalis dengan statistik inferensia dengan pemodelan dari pola distribusi data yang ada. Model distribusi data yang paling mendekati digunakan sebagai model proyeksi. Hasil kajian menunjukkan bahwa kebutuhan bahan baku ada kecenderungan selalu meningkat dengan pertumbuhan bahan baku 6,07% per tahun, pertumbuhan kebutuhan bahan baku industri tumbuh 2,25 persen pertahun dan UMKM 0,57% pertahun. Dari model proyeksi sampai 2025, maka kebutuhan bahan baku kekurangan 5,9 juta 2019 sampai 9,9 juta ton tahun 2025. Kekurangan mendorong tumbuhnya industri budidaya perikanan untuk memperkuat kebutuhan bahan baku pengolahan. Kesimpulan dari penelitian ini adalah kekurangan bahan baku dapat diatasi dengan produksi budidaya, perlunya mengembangkan pengolahan dengan jenis ikan bahan baku dari spesies yang berbeda, dan perlunya menyiapkan skema penguatan stok bahan baku melalui gudang pendingin untuk jangka panjang.

Integrasi Sentrifugasi Suhu Rendah dengan Optimasi Ekstraksi Enzimatis Minyak Mata Tuna menggunakan Response Surface Methodology: Integration of Low Temperature Centrifugation with Optimization of Tuna Eye Oil Enzymatic Extraction Using Response Surface Methodology Wini Trilaksani; Bambang Riyanto; Tati Nurhayati; Joko Santoso; Ikram Abi Hamzah Kurniawan
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 24 No 3 (2021): Jurnal Pengolahan Hasil Perikanan Indonesia 24(3)
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v24i3.36652

Tuna eye oil which is rich in omega-3 fatty acids eicosapentaenoic acid and docosahexaenoic acid can be obtained by low temperature extraction however the yield was not optimum yet. The yield value of tuna eye oil can be increased with enzymatic hydrolysis. Response Surface Methodology (RSM) can help analyze the effect of factors on the response to optimize the conditions of enzymatic hydrolysis. The purpose of this study was to maximization of oil yield, determine the optimum conditions for enzymatic extraction of tuna eye oil with different papain enzyme concentration and hydrolysis time using central composite design-face centered (CCDFC) modeling on RSM and determination of oil characteristics. The validation optimum of the enzymatic hydrolysis resulted in a yield value of 11.24±0.09% at the concentration of 1.02% papain enzyme for 3 hours. The EPA and DHA content of tuna eye oil at the optimum condition was classified as very high, 6.02% EPA and 30.30% DHA from 99.90% of the total identified fatty acids.

KANDUNGAN DAN KELARUTAN MINERAL PADA CUMI CUMI Loligo sp DAN UDANG VANNAMEI Litopenaeus vannamei Joko Santoso; Nurjanah ,; Abi Irawan
Jurnal Ilmu-Ilmu Perairan dan Perikanan Indonesia Vol. 15 No. 1 (2008): Juni 2008
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (286.032 KB)

Penelitian ini dilakukan untuk mempelajari kandungan dan profil mineral pada makanan hasil laut (seafood) yang umum dikonsumsi yaitu cumi-cumi (Loligo sp) dan udang vannamei (Litopenaeus vannamei), serta untuk mengevaluasi kelarutan Ca dan Zn yang diakibatkan proses perebusan pada berbagai larutan (air, asam asetat 0.5% dan garam 1%). Mineral makro yang ditemukan pada kedua jenis contoh cumi-cumi dan udang vannamei adalah Na, K, P, Mg dan Ca; sedangkan mineral mikro yang ditemukan adalah Zn dan I, tetapi tidak ditemukan Cu dan Fe. Perebusan dalam air dan asam asetat 0.5% meningkatkan secara nyata kelarutan Ca dan Zn (p

Mineral, Fatty Acid and Dietary Fiber Compositions in Several Indonesian Seaweeds Joko Santoso; Yumiko Yoshie; Takeshi Suzuki
Jurnal Ilmu-Ilmu Perairan dan Perikanan Indonesia Vol. 11 No. 1 (2004): Juni 2004
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (72.838 KB)

Tujuan penelitian ini adalah untuk mengetahui distribusi dan profil kandungan nutrient dan non-nutrien (mineral, asam lemak dan serat) pada sembilan jenis rumput laut dan beberapa kelas (alga hijau, coklat dan merah). Kandungan mineral didominasi oleh kalsium, potassium, dan sodium. Asam palmitic adalah asam lemak utama yang ditemukan pada semua contoh rumput laut, diikuti oleh asam stearic, asamoleic, dan asam linolenic. Konsentrasi asam eicosapentaenoic tertinggi ditemukan pada jenis alga merah Kappaphycus alvarezii (8,09%), sedangkan alga merah Sargassum polycystum mengandung asam arachidonic tertinggi (14,43%). Kisaran kandungan serat total, serat terlarut dan serat tidak terlarut pada contoh alga yang dianalisa berturut-turut adalah 14.7 - 69.3, 14.3 - 64.1 dan 0.4 - 10.7 (g/100 g berat kering). Alga merah jenis K. alvarezii memiliki kandungan serat total dan serat terlarut tertinggi, sedangkan alga yang mengandung serat tidak terlarut tertinggi adalah jenis alga hijau Ulva reticulate.Kata kunci: serat, asam lemak, Indonesia, mineral, rumput laut.

Co-Authors . ADE-HERI . Chairita . NURHAIMI-HARIS . Santoso . Suardi . Uju . Uju AA Sudharmawan, AA Abi Irawan Ade Suherman Ade Wiguna Nur Yasin Adipati Napoleon Aditya, Jeremy Ferlindo Affan Irfan Fauziawan Agung Budi Laksono Agus Harjanto Agus M. Jacob Agus M. Jacoeb AGUS PURWANTO Agus Purwanto Agus Setyawan Agus Supriyanto Agusman, Agusman Agustin, Camelia Putri Ahmad Fatah Bisri Aisyah Aisyah Aisyiah, Aisyiah Al Hafidz, Dava Ahmad Alaf, Afifah Hanaa Nur Aldi Budi Riyanta Aldi Budi Riyanta, Aldi Budi Ali Mashar Alimuddin Am Azbas Taurusman Amrullah, Adhi Wardhana Anak Agung Gede Sugianthara Andi Adrianto Andi Hakim Andi Parenrengi Anggun Nugroho Anggun Nugroho, Anggun Ani Suryani Anita Alni Annita Fitri Fauziah Anwar, Bintang Javier Arafah, Purnama Ari Purbayanto Ari Wawasto Arief Bakhtiar Darmawan, Arief Bakhtiar Aristi Dian Aristi Pramadita Putri Arivai Santosae, Zacky Arlina Hidayati Asriani Asriani Asriani Asriani Asriani Asriani Asriani Asriani, Asriani Atiqah, Qori Jihan Ayu Lestari, Elita Diyani Ayu Wulandari Bahy, Lanang Mustika Bambang - Riyanto Bambang Bambang Bambang Riyanto Barlian, A. Aniq Beginer Subhan Bintarjo, Benny Bintarsari, Nuriyeni Kartika Bolan, Nanthi Budy Wiryawan Bustami Bustami Bustami Ibrahim Cahyuning Isnaini, Cahyuning Candra Ahmadi, Candra Chairita Dan Christina Litaay Cucu Suherman Dadang Hermawan DAHLIA WULAN SARI Daniel R Monintja Dede Maryana Dedik Budianta Desi Fibri Desniar - - Deswijaya, R. Adi Dewanti, Erika Wahyu Dewi Kania Dewi Kinanti, Cahya Diah Ekawati, Ardhianiswari Didin Mujahidin Didin Mujahidin Dietriech Geoffrey Bengen Diini Fitriani Dina Fransiska Dwi Ratnaningsih Dwianto, Rahmad Agus Dwijoko Purbohadi Edi Suprasetya EDIATI SASMITO Ediati Sasmito Ekowati Chasanah Elis Puspitasari Ella Salamah Ella Salamah Ella Salamah Ella Salamah Ellya Sinurat Endang Kantikowati Endang Warsiki Endina Fatihah Yasmin Eni Masruriati Erfan Erlin Kurniawati Sholihah Ernawati Eveline . Eveline Eveline Fadhil Mughits Mukmin Fadhila, Shinta Fateha, Fateha Fauzia Azzahra, Fauzia Fie Ling Firmansyah, Muhammad Abi Fitri Wardani Fitriani, Diini Fitriani, Kristiana Fitriany Podungge Frets Jonas Rieuwpassa Gde Agus Yudha Prawira Adistana Gede Harta Wiasa Ghanas G. B. Prayogi Gressty Sari Br Sitepu Gumiri, Sulmin Gusti Ngurah Aditya Krisnawan Hamida, Nurul Handayani, Ratna Handoyo, Ag.Sunarno Hanugrah Ardya Hanugrah Ardya C. S Harinto Nur Seha Hariyadi, Hariyadi Hasbi Romadhon Henly Yulina, Henly Herland Wijaya Kusumo Heru Nurcahyo Heru Sumaryanto Hesty Susanti Hidayati, Aulia Hidayati, Evi Nurul Hutari Puji Astuti I Gede Giri Panti Wijaya I Gede Suardika I Ketut Pasek Wisuda I Putu Satria Pramana Putra I Wayan Jepriana I Wayan Karang Utama I Wayan Nurjaya Ianaegea Randioko Hans Raprap Ichwan Chafidin Ikram Abi Hamzah Kurniawan Ima Wijayanti Inayatush Sholihah Indra Pratama Indriastuti, Isnaini Intan Kusumaningayu Intan Ratna Dewi Anjarsari Irawan, Azizah Septiyani Isdradjat Setyobudiandi Ivan Widjaja Iyaka Awala Firdaus Joestia Zhahiran, Alyanisa Junkwon Hwangbo Junkwon Hwangbo, Junkwon Kamini Kamini Karlina, Nur Alif Yusuf Putra Karya Karya Karya Khaswar Syamsu Kiagus Abdul Aziz Kristalia Mulya Wijaya Kristianti, Leonita Wahyu Kundrat Kundrat, Kundrat Kurniawan, Arandi Tubagus Kustiariyah Tarman La Ode Huli Lamirin Lamirin Lestari, Soedji Lilla Ning Cahya LINAWATI HARDJITO lisa amanda yakhin Listyarini, Sri M. Riyanto Magnarai Huangdinata Mala Nurilmala Mala Nurimala Mamik Indaryani Marasabessy, Ismael Marsella Marsella Masliani, Masliani Masrukin Masrukin Maulana, Muhammad Syahdan Maulidia Rahayyu, Annisa Ma’rifah, Bahriyatul Meika Syahbana Rusli Mellia Silvy Irdianty, Mellia Silvy Mennofatria Boer Merlindasari, Dita Alfina Merry Antralina Minangsih, Dian Murti Mochammad Riyanto Mufidah Mufidah Mufidah, Mufidah Muhamad Darmawan Muhamad Samsudin Muhammad Adam Malik Muhammad Fakhri Abrory Mujizat Kawaroe MUJIZAT KAWAROE Mujizat Kawaroe Muldiyana, Tya Mulyono S. Baskoro Murrukhmihadi, Mimiek Mustaruddin Mutiawati, Radita Mutmainnah Mutmainnah N. Nurjanah Nabila Ukhty Nada Martafia Nadia Aulia, Nadia Nandi Sukri Nasrulloh, Amar Vijai Navi’i Syaifullah Aji Ngete, Ani Florida Ni Kadek Karlina Lestariani Ni Komang Cahya Julina Anggarani Ni Nyoman Supuwiningsih Ni Nyoman Utami Januhari, Ni Nyoman Ni Putu Sri Puja Indrayanti Nila Berghuis Tamaela Ninik Purbosari Nopa Aris Iskandar Novi Anugraheni Nugroho, Muhammad Awal Satrio Nur Budi Mulyono Nuri Arum Anugrahati NURITA TORUAN-MATHIUS Nurlaila Ervina Herliany Nurma Sari, Nurma Nurmala Pangaribuan Nurnaningsih Nurnaningsih, Nurnaningsih Nyoman M N Natih Petrus Rani Pong-Masak Pieter G.O. Sunkudon Pipih Suptijah Prakarsa, Darmansjah Tjaja Prakasa, Darmansjah Tjahja Pramana, Rangga Budi Prasongko, Bambang Kuncoro Pratiwi, Ariska Dithya Pratiwi, Rosaria Eka Prayogo, Muhaimi Mughni Priasmoro, Ghifari Pandu Pudji Muljono Pujiono, Andreas Purgiyanti Purgiyanti Purgiyanti Purgiyanti, Purgiyanti Putri, Ryana Tammi Putu Angga Putra Rondan R.A. Retno Hastijanti Rafly Al Ghifari Ramadhan Rahardjoputro, Rolando Rahmat Kurnia Rahmatia Garwan Rahmatia Garwan Ramadayanti, Faddilla Lindra Ramadhani, Aulia Rusyda Ramadhayanti, Faddilla Lindra Rapiadi Rapiadi Ratih Purwanti, Ratih Regina Sofia Fahma Reni Lobo Reny Rosalina Retno Hastijanti Ria Octavia Rumiantin Rianto Rianto Risantie, Destria Usha Widya Riyanto, Mahfud Rizkia, Veni Roihan Zaky, Mohammad Rolando Rahardjoputro Royani, Dani Sjafardan Rufaida Nur Fitriana Rusky Intan Pratama Rusmawan, Teddy Rustam Effendi Paembonan, Rustam Effendi Sadulla, Mochammad Dicky Salsabila, Rizka Aulia Santosae, Zacky Arivai Santoso . SANTOSO SANTOSO Saputri, Icha Rahmanianda Saraswati, Hanugrah Ardya Crisdian Sardjiman Sardjiman Sardjiman Sari Prabandari, Sari Sari, Reni Nopita Sarmauli I. Manurung Savitri, Astri Aulia Savitri, Yuniar Sepri, Gansuar Setiko, Putro Hairutomo Setyarini Soemadi, Dian Setyarini, Dian Shofwan Hanief Sholihah, Inayatush Sholikhati, Nur Indah Shynie Shynie Sihotang, Srymaya Singgih Wibowo, Singgih Siregar, Rizky Febriansyah Sitanggang, Charles Paulinus Marulitua Siti Anwariyah Siti Fadilah Solihin Sri Cahyo Wahyono Sri Purwaningsih Suarji, Muhammad Agung Subaryono Subaryono, Subaryono Sudarmo, Agnes Puspitasari Sudibyo, Muhammad Farid Sugeng Heri Suseno Sumandiarsa, I Ketut Sumandiarsa, IKetut Suntoro Suntoro Supardi Hamid Supinah, Pipin Supuwiningsih, Ni Nyoman Suryani, Ani Susi Merry Marini Susiyarti Susiyarti Susiyarti, Susiyarti Susma Pranira Syahdami, Muhammad Haychal Syamsul Bahri Agus, Syamsul Bahri Takeshi Suzuki Taryono Taryono TATI NURHAYATI Tiara Indah Galeri Tiftazani, M. Haekal Tohar, Ibrahim Tri Dian Oktiana Tria Farma Meylina Tulus Haryono, Tulus Uju Uju Uju Uju Ulfa Kusuma Bhakti Ulung Pribadi, Ulung Utami Dyah Syafitri Veza Azteria Vinara Acnes Putri Mabela Vita Yanuar Wahyu Purwanto Wahyu Ramadhan Wahyu Ramadhan Wahyu Ramadhan Waldiyanti, Firli Weli Waluyo Hadi Wayan Rio Suryadhi Putra Wedashwara, I Gede Putu Wirarama Widiarsyah, Farel Widiyastuti, Iin Widyaningrum, Nova Rahma Wilda Amananti Wilda Amananti Winarti Zahirudin Windiasih, Rili Wini - Trilaksani Wistina Seneru Yana Maolana Syah Yonvitner - Yopi Nurdiansyah Yosef Yana Yudi Herdiana Yudi Yusdian Yudi Yusdian Yulianti, Nina Yumiko Yoshie Yumiko Yoshie Stark Yumiko Yoshie- Stark Yusli Wardianto Yusli Wardiatno yuspita, widdy Zacky Ariviaie Santosa Zafira, Areta Thea

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