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All Journal Jurnal Ilmu Pertanian Indonesia Teknotan: Jurnal Industri Teknologi Pertanian Jurnal AGROTEKNOLOGI Jurnal Keteknikan Pertanian Jurnal Keteknikan Pertanian Tropis dan Biosistem agriTECH Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Warta IHP (Warta Industri Hasil Pertanian) Jurnal Penelitian Pertanian Tanaman Pangan ILKOM Jurnal Ilmiah JURNAL PANGAN Jurnal Teknologi Pertanian Andalas Jurnal Ilmu Kehutanan

Aris Purwanto

Bogor Agricultural University

Author-ID : 3715195

Agriculture, Biological Sciences & Forestry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Electrical & Electronics Engineering Energy Environmental Science Industrial & Manufacturing Engineering Mechanical Engineering Social Sciences Other

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Sifat Fisikokimia Tepung dari 10 Genotipe Ubi Kayu (Manihot esculenta Crantz) Hasil Pemuliaan Tengku Mia Rahmiati; Yohanes Aris Purwanto; Slamet Budijanto; Nurul Khumaida
agriTECH Vol 36, No 4 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The objectives of this study were to characterize and evaluate the physicochemical properties of 10 cassava breeding genotypes developed by cassava crop improvement of (Institut Pertanian Bogor) IPB research group. The physicochemical characterization was performed by measuring water content, ash, protein, fat, carbohydrate, pasta (pasting properties), starch total, amylose content, and whiteness. The results showed that each genotype has different chemical content and gelatinization properties. The highest water content (11.48 ± 0.12 %) was found in genotype V4D0 (variant genotype Malang 4), ash (1.83 ± 0.02 %) in V5D2 (1) (A variant of genotype Malang 4-1), fat (1.62 ± 0.93 %) and protein (4.73 ± 0.19 %) in V3D1 (1) (variant UJ 5-1). Genotype V1D1-1(1) (A variant of genotype Ratim-1) has the highest amylose (23.33 ± 0.04 %) and the lowest ones (13.13 ± 0.48 %) was found in genotype V2D1-1(3). Genotype V2D0 has the highest total starch (88.67 %) and the lowest (74.3%) was obtained in V5D2 (1). The highest whiteness value was measured in genotype V1D0 i.e. 93.13 %. For pasting properties testing, it was measured that genotype V2D1-1 (3) had the lowest peak viscosity i.e 4,006 cP and the high of end of viscosity occurred 2,592 cP in genotype V4D2-1 (2) (A variant of genotype Adira 4-1), were correlated with high amylose content owned flour is 22.03 ± 0.25%. ABSTRAKPenelitian ini bertujuan untuk mengkarakterisasi dan mengevaluasi sifat fisikokimia 10 genotipe ubi kayu hasil pemuliaan team crop improvement ubi kayu Institut Pertanian Bogor (IPB). Karakterisasi fisikokimia dilakukan dengan cara melakukan analisis kadar air, abu, protein, lemak, karbohidrat, pasta (pasting properties), total pati, kadar amilosa, dan derajat putih. Dari hasil karakterisasi diperoleh bahwa setiap genotipe ubi kayu memiliki kandungan kimia dan sifat gelatinisasi yang berbeda-beda. Kadar air tertinggi dimiliki genotipe V4D0 (Genotipe Malang 4) 11,48 ± 0,12 % , kadar abu dan lemak tertinggi adalah genotipe (V5D2 (1) (Varian dari genotipe Malang 4-1) yaitu 1,83 % ± 0,02 dan 1,62 ± 0,93 % serta kadar protein tertinggi adalah V3D1 (1) (Varian UJ 5-1) 4,73 ± 0,19 %. Genotipe V1D1-1 (1) (Varian dari genotipe Jame-1) memiliki kadar amilosa tertinggi yaitu 23,33 ± 0,04 % sedangkan yang terendah dihasilkan oleh genotipe V2D1-1 (3) (Varian dari genotipe Ratim-1) yaitu 13,13 ± 0,48 %. Genotipe V2D1-1 (3) (Varian genotipe Ratim-1) memiliki viskositas puncak terendah yaitu 4.006 cP berkorelasi positif dengan kandungan amilosa paling rendah yang dimilikinya. Viskositas akhir yang tinggi terjadi pada genotipe V4D2-1(2) (Varian genotipe Adira 4-1) yaitu 2.592 cP yang berkorelasi dengan tingginya kandungan amilosa yang dimiliki tepung tersebut yaitu 22,03 ± 0,25 %.

Model Pemberdayaan Masyarakat melalui Pengolahan Kopi di Desa Mandiri Energi Yohanes Aris Purwanto; Kukuh Murtilaksono; Sri Malahayati Yusuf
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 1 No. 1 (2015): Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.1.1.28-34

Development of energy self-sufficient village based on the local resources is purposed to reduce the poverty, to create the job opportunities as well as to substitute the fossil fuels. Energy self-sufficient village is also as sociated with the development of the productive economy. For the areas closed to national park, the development of the productive economy is important because it can reduce community activities for reaching the forest. Lebakpicung is energy self-sufficient village based on microhydro. This village has potency on coffee production. However, only dried coffee beans are produced from this village. The purpose of this community empowerment activity in Energy self-sufficient village was to utilize idle electricity from microhydro during day time as energy resource for coffee processing. This activity was carried out through training activity on the use of coffee processing machinery and packaging technology. The training participants were the community members who has activity on coffee processing.

Kualitas Tempe Kedelai pada Berbagai Suhu Penyimpanan Aris Purwanto; Weliana Rudi
Warta Industri Hasil Pertanian Vol 35, No 2 (2018)
Publisher : Balai Besar Industri Agro

Tempe merupakan produk olahan basah tradisional hasil fermentasi kedelai oleh kapang Rhizopus sp. yang memiliki keterbatasan pada umur simpan. Karakteristik tempe pada berbagai kondisi suhu penyimpanan menjadi penting untuk diketahui dalam rangka mencari metode yang sesuai untuk memperpanjang masa simpan. Tujuan dari penelitian ini adalah untuk menganalisis karakteristik tempe segar pada berbagai suhu penyimpanan. Suhu penyimpanan yang digunakan adalah 5, 15oC dan suhu ruang sebagai kontrol. Parameter kualitas yang diamati yaitu laju respirasi, susut bobot, kekerasan, kandungan protein, dan perubahan warna. Berdasarkan hasil pengukuran, suhu penyimpanan 5oC menghasilkan laju respirasi paling rendah dan parameter kualitas yang paling baik. Umur simpan produk pada suhu 5, 15oC dan suhu ruang masing-masing adalah 13, 5 dan 2 hari.

Evaluasi Kinerja Tarik Taktor Tangan Dengan Bahan Bakar Minyak Kelapa Murni Desrial .; Yohanes Aris Purwanto; Fandra Wiratama
Jurnal Keteknikan Pertanian Vol. 24 No. 1 (2010): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Abstract Past research shown that coconut oil can be used directly in Diesel engine by adding a heating element in the fuel delivery system. This study aims to evaluate the performance of a hand tractor pull using pure coconut oil fuel. The Diesel engine of the tractor was equipped with a fuel heater installed on the mufler. Traction performance parameters tested were wheel slippage, drawbar pull, forward speed and drawbar power on the path of concrete and soil. Besides, the tractor was also tested on plowing using a moldboard plow. The test results on the concrete track showed that the maximum drawbar pull was 1.21 kN generated at a speed of 0.92 m/s, with a maximum drawbar power of 1.21 kW at the wheel slip of 10.87%. While the drawbar pull on the soil track was 1.37 kN at a speed of 0.79 m/s, with a maximum value of 0.71 kW drawbar power when wheels slip 22.25%. The results of tillage test showed that field efficiency was 84.66%, which was not much different from the test result using Diesel fuel. Keywords: fuel heater, Diesel engine, pure coconut oil, drawbar pull performance Diterima: 8 Desember 2009; Disetujui: 16 Maret 2010

Effect of Heat Shock Treatment and Aloe Vera Coating on Chilling Injury Symptom in Tomato (Lycoperiscon asculantum Mill) Sutrisno .; Yohanes Aris Purwanto; Ismi M.Idris; Olly S. Hutabarat; Sugiyono .
Jurnal Keteknikan Pertanian Vol. 24 No. 1 (2010): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.024.1.%p

AbstractThis research was undertaken to determine the effect of length in heat shock and edible coating as prestorage treatment on Chilling Injury (CI) symptom reflected by ion leakage induced and quality properties in tomato (Lycopersicon asculantum Mill.). Heat Shock Treatment (HST) was conducted at three different levels of length, which were, 20, 40 and 60 min. Edible coating was conducted using aloe vera gel. The result showed that HST and Aloe Vera Coating (AVC) were more effective to reduce CI symptom at lower chilling storage. Prolong exposure to heated water may delay climacteric peak. The length of heat shock; AVC treatment and low temperature storage significantly affected the tomato quality parameter but not significantly different for each treatment except weight loss. HST for 20 min at ambient temperature was significantly different to other treatment.Keywords: ion leakage, chilling injury, climacteric, shelf-lifeDiterima: 2 Desember 2009; Disetujui: 22 Maret 2010

Aplikasi Jaringan Syaraf Tiruan (JST) untuk Pendugaan Suhu Larutan Nutrisi yang Disirkulasikan dan Didinginkan Siang-Malam pada Tanaman Tomat Hidroponik Chusnul Arief; Yohanes Aris Purwanto; Herry Suhardiyanto; Yudi Chadirin
Jurnal Keteknikan Pertanian Vol. 24 No. 2 (2010): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.024.2.%p

AbstractCultivation of tomato plant under hydroponics system in the greenhouse is suitable way to improve fruit quality since it is easier to control environmental parameters. In this system, water and nutrition are two important things for plant to growth. In the tropical area such as Indonesia, air temperature is main constraint in the plant production system. Increasing air temperature inside the greenhouse has positive correlation to the raising temperature of nutrient solution which affected to the ability of the plant to absord the nutrition. The effective way to anticipate increasing of its temperature is by using the cooling system of nutrient solution before circulated to the plant. This paper presented the application of Articificial Neural Network (ANN) to estimate the temperature of nutrient solution which was cooled on day-night time and circulated to the plant. ANN models, called time delay neural network, consist of 3 layers with 4 input nodes and 1 output node. As input model were t (time), Tg(i) (air temperature inside the greenhouse on time i), Tt(i) (temperature of nutrient solution in the tank on time i), Tb(i-1) (temperature of nutrient solution in the plant plots on time i-1) and as output model was Tb(i) (temperature of nutrient solution in the plant plots on time i). The model was developed well with validation result better than heat transfer model previously indicated by coefficient determination (R2) of 0.9498.Keywords: cooling, nutrient solution, hydroponic, tomato, artificial neural networkDiterima: 15 Juni 2010;Disetujui: 30 juli 2010

Kajian Pengaruh Iradiasi Sinar Gamma Terhadap Mortalitas Lalat Buah Dan Mutu Buah Mangga Gedong (Mangifera indica L) Selama Penyimpanan Cicih Sugianti; Rokhani Hasbullah; Yohanes Aris Purwanto; Dondy A Setyabudi
Jurnal Keteknikan Pertanian Vol. 26 No. 1 (2012): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.026.1.%p

Abstract Gedong mango (Mangifera indica L.) is a tropical fruit that has the potential for export. But, the fruit of the mango is hosted by fruit fly. Fruit fly pests of mango export has been restrained by the very strict quarantine regulation. Therefore, it need a treatment that can annihilate the fruit fly. Irradiation technique has been one of the quarantine treatment that being attention, in order to disinfested pest attack. This research aims to study the effect of irradiation on mortality of fruit fly species Bactocera papayae (oriental fruitfly) on gedong mango, and to study the effect of irradiation dose and storage temperature on the physiology of the nature and quality of mangoes gedong. The results showed the mortality test results for B. papayae towards the dose 0.75 kGy reached until 100%. The next level was to test the mango fruit fly which considered infested naturally from the field. The dose given were 0:25 kGy, 0.5 kGy, 0.75 kGy and control. The results showed that in the control treatment founded that fruit flies growth from the day 9th to day 24th days of storage. 0.25 kGy dose and 0.5 kGy dose given were still found larva growth until the day 24th days of storage. From the test results of mortality at the dose of 0.75 kGy was able to annihilate fruit fly mortality reaches until 100%, but when applied to the fruit which has considered infested in the field were still found larvae growth until the 21st days of storage. Irradiation dose of 0.75 kGy can suppress the respiration rate, and weight losses during storage. With the irradiation dose can affected the quality of gedong mango such as vitamin C, total acid, Total Soluble Solid (TSS), and moisture content of gedong mango. Keywords: Gedong mango, Fruit flies, Irradiation, Quarantine treatment Abstrak Buah mangga gedong (Mangifera indica L.) merupakan salah satu produk hortikultura yang berpotensi untuk di ekspor. Tetapi buah mangga merupakan inang dari lalat buah. Serangan hama lalat buah menyebabkan ekspor buah mangga terhambat oleh aturan karantina yang sangat ketat. Oleh karena itu diperlukan suatu perlakuan yang dapat membunuh lalat buah tersebut. Teknik iradiasi sebagai salah satu perlakuan karantina mulai dilirik untuk tujuan disinfestasi serangga hama. Penelitian ini bertujuan untuk mempelajari pengaruh iradiasi terhadap mortalitas lalat buah (fruit fly) spesies Bactocera papayae (oriental fruitfly) pada buah mangga gedong, dan mempelajari pengaruh dosis iradiasi dan suhu penyimpanan terhadap sifat fisiologi dan mutu buah mangga gedong. Hasil penelitian menunjukkan untuk hasil uji mortalitas B. papayae terhadap dosis 0.75 kGy mencapai 100%. Tahapan selanjutnya adalah menguji buah mangga yang dianggap sudah terinfestasi lalat buah secara alami dari lapang. Besarnya dosis yang diberikan adalah 0.25 kGy, 0.5 kGy, 0.75 kGy dan kontrol. Hasil penelitian menunjukkan bahwa pada perlakuan kontrol ditemui lalat buah yang berkembang pada hari ke-9 sampai hari ke-24 penyimpanan. Pemberian dosis 0.25 kGy dan 0.5 kGy masih ditemukan larva yang berkembang hingga hari ke-24 penyimpanan. Dari hasil uji mortalitas pada dosis 0.75 kGy mampu membunuh lalat buah mencapai mortalitas 100%, namun ketika diterapkan pada buah yang dianggap sudah terinfestasi secara lapang masih ditemukan larva yang berkembang pada hari ke-21 penyimpanan. Pemberian dosis iradiasi sebesar 0.75 kGy dapat menekan laju respirasi, dan susut bobot selama penyimpanan. Dengan pemberian dosis iradiasi dapat mempengaruhi mutu buah mangga gedong seperti halnya kadar vitamin C, total asam, TPT, dan kadar air buah mangga gedong. Kata kunci : Mangga gedong, Lalat buah, Iradiasi, Perlakuan karantina.Diterima:09 November 2011;Disetujui: 13 Maret 2012

Deteksi Chilling Injury pada Buah Mangga Gedong Gincu dengan Menggunakan Near Infrared Spectroscopy Putri Wulandari Zainal; Usman Ahmad; Yohanes Aris Purwanto
Jurnal Keteknikan Pertanian Vol. 26 No. 1 (2012): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.026.1.%p

Abstract Chilling Injury is a major problem in storing mango fruit in low temperature wich is unavoidable in order to extend the shelf life of fruit. symptoms of chilling injury during storage associated with the change in pH due to ion leakage. Chilling injury can be detected during storage destructively, but it will require time and a lot of samples. Alternatively, the detection can be performed non-destructively by using near infrared (NIR). The purpose of this research is to build the NIR calibration models for predicting ion leakage relating with change in pH and the detection of chilling injury symptoms can be done through ion leakage storage. Reflectant NIR measurements conducted on mango fruit stored at a temperature of 8 ° C and 13 ° C. Determination of chilling injury symptoms was predicted based on change in pH and the rate of ion leakage. The analysis showed that NIR spectroscopy was able to predict the change in pH during storage of mango fruit at a temperature of 8 °C based on reflectance and PLS method. Moreover ion leakage could also be predicted properly through the pH of the NIR predictions. The developed method could detect the chilling injury on mangoes after three days storage at a temperature of 8 °C. Keywords : NIR, Mangoes fruit, chilling injury, ion leakage, pH. Abstrak Chilling injury merupakan salah satu masalah utama didalam penyimpanan dingin buah mangga, dimana penyimpanan dingin ini berfungsi untuk memperpanjang umur simpan buah. Gejala chilling injury selama penyimpanan berhubungan dengan perubahan pH yang disebabkan oleh ion leakage. Chilling injury selama penyimpanan dapat dideteksi secara destruktif, tetapi deteksi secara destruktif membutukan waktu yang lama dan sampel yang banyak. Oleh karena itu, deteksi secara non-destruktif dapat dilakukan dengan menggunakan NIR. Tujuan dari penelitian ini adalah untuk mengembangkan model kalibrasi NIR untuk dapat memprediksi ion leakage yang berhubungan dengan perubahan pH dan deteksi gejala chilling injury yang berhubungan dengan ion leakage selama penyimpanan. Pengukuran reflektan NIR dilakukan pada buah mangga yang disimpan pada suhu 8 ° C and 13 ° C. Pengukuran gejala chilling injury diprediksi berdasarkan pH dan rata-rata perubahan ion leakage. Dari hasil penelitian dapat dilihat bahwa NIR-spectroscopy mampu untuk memprediksi perubahan pH selama penyimpanan dingin buah mangga suhu 8 ° C berdasarkan data reflektan dan metode PLS. Selain itu, ion leakage dapat diprediksi dengan menggunakan pH prediksi NIR. Pengembangan metode ini, dapat mendeteksi chilling injury pada buah mangga dimana pada pendeteksian chilling injury terjadi pada hari ketiga penyimpanan suhu 8 ° C. Kata Kunci : NIR, Buah mangga, chilling injury, ion leakage, pH. Diterima: 09 November 2011.; Disetuji: 13 Maret 2012

Indikasi kerusakan dingin pada mentimun Jepang (Cucumis sativus L.) berdasarkan perubahan ion leakage dan pH Yohanes Aris Purwanto; Seiichi Oshita; Yoshio Makino; Yoshinori Kawagoe
Jurnal Keteknikan Pertanian Vol. 26 No. 1 (2012): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.026.1.%p

AbstractIn this study, the chilling induced in Japanese cucumber (Cucumis sativus L.) stored at chilled temperature and the changes in its quality during storage period were examined. Change in ion leakage and pH were used as indicator of chilling injury symptopms. The sample of cucumber were stored at 5ºC (chilling) and 25ºC (non chilling). Percentage of ion leakage for cucumber stored at 5ºC was higher than that at 25 ºC at storage time of 3, 6 and 9 days. The increase in the rate of ion leakage at 5ºC indicates the chilling induced of cell membrane. The increasing tendency of pH was observed for cucumber stored at 5ºC with the value at storage time of 9 days were higher than that at 25ºC. The increase in pH could be thought as the change in acid content which indicate the occurrence of chilling injury. Changes in ion leakage and pH indicate the change in membrane permeability which related to chilling injury. Keywords: chilling injury, ion leakage, pH, Japanese cucumber, low temperature storage Abstrak Tujuan dari penelitian ini adalah untuk menganalisis terjadinya gejala chilling injury pada mentimun Jepang (Cucumis sativus L.) yang disimpan pada suhu rendah. Perubahan ion leakage dan pH digunakan sebagai indikator terjadinya chilling injury. Sampel mentimun disimpan pada suhu 5ºC (suhu rendah) dan and 25ºC (suhu ruang). Hasil pengamatan menunjukkan bahwa persentase dari ion leakage untuk mentimun yang disimpan pada suhu 5ºC lebih tinggi dibanding pada suhu 25 ºC pada periode penyimpanan 3, 6 dan 9 hari. Kenaikan laju ion leakage pada mentimun yang disimpan pada suhu 5ºC menunjukkan adanya pengaruh suhu rendah terhadap membran sel. Kecenderungan kenaikan pH terlihat pada mentimun yang disimpan pada suhu 5ºC dengan nilai lebih besar pada hari penyimpanan ke 9 dibandingkan dengan mentimun yang disimpan pada suhu 25ºC. Kenaikan pada pH menunjukkan terjadinya perubahan kandungan asam yang mengindikasikan terjadinya gejala chilling injury. Perubahan ion leakage dan pH menunjukkan terjadinya perubahan permeabilitas membran yang berkorelasi terhadap gejala chilling injury. Kata kunci: chilling injury, ion leakage, pH, mentimun Jepang, penyimpanan suhu rendahDiterima: 11 Oktober 2011; Disetujui: 20 Februari 2012

Penggunaan Asam Askorbat dan Lidah Buaya untuk Menghambat Pencoklatan pada Buah Potong Apel Malang Yohanes Aris Purwanto; Ririn Noerianty Effendi
Jurnal Keteknikan Pertanian Vol. 4 No. 2 (2016): JURNAL KETEKNIKAN PERTANIAN
Publisher : PERTETA

AbstractThe objective of this study was to examine the use of ascorbic acid and aloevera gel as anti browning agent for cut-fruit ‘malang’ apple fruit. The solution of 1% and 3% ascorbic acid, 5% and 10% aloevera gel were used as anti browning solutions. A group of cut apple fruits were dipped in the solutions for 2 minutes and stored at 5ºC. The result showed that dipping treatments in anti browning solutions could inhibit oxidation of polyphenol oxidase (PPO) indicated by Browning Index value. Ascorbic acid solution was more effective than that aloevera gel. From two different percentage of ascorbic acid solutions, concentration of 3% resulted better inhibition than that of 1%.AbstrakTujuan dari penelitian ini adalah melakukan kajian penggunaan asam askorbat dan lidah buaya sebagai bahan anti pencoklatan untuk buah apel malang potong. Larutan asam askorbat dengan konsentrasi 1% dan 3% serta lidah buaya dengan konsentrasi 5% dan 10% digunakan sebagai larutan anti pencoklatan pada buah apel malang. Sampel buah apel malang potong direndam di larutan asam askorbat dan lidah buaya selama 2 menit dan selanjutnya disimpan di suhu 5ºC. Hasil pengamatan menunjukkan bahwa pencelupan pada larutan anti browning dapat mempertahankan kecerahan apel potong selama penyimpanan dan dapat menghambat oksidasi polyphenol oxidase (PPO) yang ditunjukkan dengan nilai Browning Index. Larutan asam askorbat lebih efektif mencegah pencoklatan dibandingkan dengan lidah buaya. Untuk larutan asam askorbat, konsentrasi 3% lebih efektif mencegah pencoklatan dibandingkan dengan 1%.

Co-Authors . Sutrisno Akeme Cyril Njume Akhirudin Maddu Akrom, Akrom Ali Khumaidi Andi Muhammad Akram Mukhlis Armansyah H. Tambunan Ayu Putri Ana Bruce A. Welt, Bruce A. Chusnul Arief Cicih Sugianti Desrial DEWI APRI ASTUTI Dondy A Setyabudi Dwi Dian Novita Edy Hartulistiyoso Emmy Darmawati Enrico Syaefullah Erizal Hambali Evi Savitri Iriani Fandra Wiratama Farkhan . Hadi Karia Purwadaria, Hadi Karia Hari Wijayanto Herna Permata Sari Herry Suhardiyanto Heru Sukoco I Nyoman Jaya Wistara I Wayan Budiastra Indah Kurniasari Iriani, Evi Savitri Ismi M.Idris Iswara, Vidya Kukuh Murtilaksono Kurniawan Yuniarto Lina Karlinasari Merry Sabed Musdalifah, Nuzlul Nanik Purwanti Nisa, Khaerun Novriaman Pakpahan Nurul Khumaida Olly S. Hutabarat Palupi, Endah R. Paulus Sukusno Priyantono, Eko Putri Wulandari Zainal Radite Praeko Agus Setiawan Ririn Noerianty Effendi Roedhy Poerwanto Rokhani Hasbullah Sandro Pangidoan Siahaan Sandro Pangidoan Siahaan Seiichi Oshita Setiawan, Asep S Setyo Purwanto Setyo Purwanto Siti Nikmatin Slamet Budijanto Slamet Widodo Slamet Widodo Sobir Sobir Sony Hartono Wijaya Sri Citra Yuliana Madi Sukrisno Widyotomo Supijatno Suryani, Ani Sut risno Sutrisno . Sutrisno Mardjan Tengku Mia Rahmiati Tieneke Mandang Titi Candra Sunarti Ummah, Narjisul Usman Ahmad Wawan Hermawan Weliana Rudi Widyaningrum Widyaningrum Widyaningrum Widyaningrum Yose Rizal Kurniawan Yoshinori Kawagoe Yoshio Makino Yudi Chadirin Yusuf, Sri Malahayati

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