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The Effect of Job Design and Quality of Work Life on Affective Commitment of Vocational High School’s Teachers in East Jakarta Indonesia Hanjarini, Gita Diana; Sugiarto, Sugiarto; Karnati, Neti
International Journal for Educational and Vocational Studies Vol 2, No 3 (2020): March 2020
Publisher : Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/ijevs.v2i3.2444

Abstract

The purpose of this study is to comprehensively describe and describe the effect of work design and quality of work life on the affective commitment of vocational school teachers in East Jakarta. This research was conducted to Private Vocational High Schools (SMK) in East Jakarta. Methodology This study uses a quantitative research survey method, whereas for analyzing data using path analysis. Path analysis technique in this study is to determine the causal relationship between variables or the direct influence of exogenous variables on endogenous variables. Endogenous variables in this study are the teacher's affective commitment, while the exogenous variables in this study are work design and quality of work life. Data collection was carried out through questionnaire filling. Based on the calculation results obtained by path analysis 1) the direct effect of work design on affective commitment, the value of the path coefficient of 0.425 and tcount of 6.6964, meaning that work design has a direct positive effect on affective commitment can be accepted increasing work design resulting in increased affective commitment. 2) the direct effect of work design on the quality of work life, path coefficient of 0.225 and tcount of 3.378. Means, the direct influence of work design on affective commitment, the value of the path coefficient of 0.425 and tcount of 6.6964. 3) Work design has a direct positive effect on affective commitment can be accepted. That is, increasing work design results in increased affective commitment.
PENGARUH LATIHAN ALTERNATE BOUNDING WITH SINGLE-ARM ACTION DAN ALTERNATE BOUNDING WITH DOUBLE-ARM ACTION TERHADAP KEMAMPUAN LOMPAT JAUH GAYA JONGKOK PADA SISWA PUTRA SMAN 1 WITAPONDA Sugiarto, Sugiarto; Abduh, Ikhwan; Jumain, Jumain
Tadulako Journal Sport Sciences And Physical Education Vol 6, No 2 (2018)
Publisher : Tadulako University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (67.673 KB)

Abstract

Tujuan dari penelitian ini adalah untuk mengetahui pengaruh latihan Alternate Bounding With Single-Arm Action dan Alternate Bounding With Double-Arm Action terhadap Kemampuan Lompat Jauh Gaya Jongkok pada Siswa Putra SMAN 1 Witaponda. Metode penelitian yang digunakan dalam penelitian ini adalah metode eksperimen semu. Populasi dalam penelitian ini adalah siswa putra kelas XI SMAN 1 Wataponda sejumlah 120 orang siswa. Sampel dalam penelitian ini sebanyak 24 orang siswa putra dengan menggunakan teknik purposive sampling. Teknik analisis data yang digunakan adalah rumus paired sample t-test. Hasil penelitian menunjukkan terdapat pengaruh latihan Alternate Bounding With Single-Arm Action terhadap kemampuan lompat jauh siswa. Begitupun hasil pembuktian pada hipotetsis ke dua yaitu terdapat pengaruh yang signifikan Alternate Bounding With Double-Arm Action. Terhadap kemampuan lompat jauh siswa putra kelas XI SMAN 1 Wataponda. Sehingga dapat disimpulkan bahwa metode latihan Alternate Bounding With Single-Arm Action dan Alternate Bounding With Double-Arm Action dapat digunakan dalam dalam latihan lompat jauh siswa putra kelas XI SMAN 1 Wataponda
Effect Of Meat Immersion And Addition Of Liquid Smoke Coconut Shell On The Quality Of Chemical And Antioxidant Of Beef Jerky Adjis, Asril; Sugiarto, Sugiarto
AgriSains Vol 20, No 3 (2019)
Publisher : FAPETKAN UNTAD

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (174.879 KB)

Abstract

Soaking beef jerky can improve chemical quality, flavor and consumer acceptance of the products produced. Liquid smoke functions as a preservative, a specific flavor and aroma. The research aims to analyze the chemical quality and antioxidant activity of beef jerky that has been soaked with the addition of liquid coconut shell smoke. The study used a Completely Randomized Design (CRD) with 5 treatments (D0 = jerky without soaking and adding liquid smoke, D1 = jerky with 2 hours soaking and adding 1% liquid smoke, D2 = jerky with 4 hours soaking and adding 1% liquid smoke, D3 = beef jerky with 6 hour soaking and 1% liquid smoke addition, D4 = jerky with 8 hour soaking and 1% liquid smoke addition) and 3 replications. Levels of protein, fat, water and antioxidant activity of beef jerky were observed in this study. Data were analyzed variance (ANOVA) with Duncan's further test. Immersion treatment and addition of coconut shell liquid smoke on beef jerky showed a chemical quality that was not statistically different in all treatments, but an increase in protein content (34.28% - 39.28%), fat content (3.98% - 5 , 25%), water content (11.02% - 12.33%) and antioxidant activity (355.23% - 201.98%).
The Influence of Packaging Methods towards Chemical Quality of Ground Beef Jerky Sugiarto, Sugiarto
AgriSains Vol 20, No 2 (2019)
Publisher : FAPETKAN UNTAD

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (209.757 KB)

Abstract

Preservation and processing of meat into beef jerky can extend storage life, but it is still determined by the packaging method. The purpose of this study was to determine the effect of packaging method on the level of change in the chemical quality of ground beef jerky. This research was conducted at the Laboratory of Animal Product Technology, Faculty of Animal Husbandry and Fishery, as well as the Agroindustry Laboratory of the Faculty of Agriculture, Tadulako University from 4 October 2018 to 12 January 2019. The research designed by applying a Completely Randomized Design (CRD) with 5 treatments and 3 replications, with treatments D0 = jerky without packaging, D1= jerky completely packed up, D2= jerky + Aluminum foil zipper with air cavity ± 0.0019 within 1 cm, D3= D0 + Aluminum foil zipper with air cavity ± 0.0038 within 1 cm, D4= D0 + Aluminum foil zipper with air cavity ± 0.0057 within 1 cm. The observed parameters were content of protein, fat and water. The results showed that ground beef jerky with different packaging treatments, had no significant effect (P> 0.01) on protein content (D0= 37.20; D1= 38.17; D2= 38.37; D3= 38.21; D4= 28.37%) and the fat content of ground beef jerky (D0= 6.52 ±; D1= 6.65; D2= 6.67; D3= 6.67; D4= 6.77%), but have significant effect (P <0.05) of jerky water content (D0= 22.08; D1= 25.28; D2= 24.60; D3= 23.50; D4= 22.12). The Duncan's test of the water content significantly affected, after storage for 3 months. Water content is an important component in jerky, because it also determines freshness and durability. It also affects the appearance, texture and taste of food. Therefore, the method of packaging using aluminum foil zipper with an air cavity of ± 0.0038 1 cm produces the best chemical quality of ground beef jerky.Keywords: Ground beef jerky, packaging method, storage life
Organoleptic Properties of Salted Chicken Eggs was added Spices Marfu'ah, Nuun; Sugiarto, Sugiarto
AgriSains Vol 20, No 1 (2019)
Publisher : FAPETKAN UNTAD

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Abstract

This addition of herbs and spices in the salted eggs is one of the ways for extending shelf life of salted eggs and to add flavor in the salted eggs, apart from the salty taste because there is the addition of salt. Herbs and spices like garlic, red onion and pepper are natural seasoning flavor that contains lot of active chemical substances that are beneficial to the body apart from giving more popular flavor with consumer. The aim of this research is to find out organoleptic properties of salted chicken eggs that are added by herbs and spices. Variance analysis results showing that salted eggs with the addition of herbs and spices from various treatment have no real effect on organleptic properties of salted eggs : egg yolk color, salty taste of egg whites and egg yolk nervousness. This matter probably caused because when salted egg are soaked with herbs and spices, salted eggs products produced change color into darker color, same saltiness and egg yolk nervousness from chicken is different from the salted egg that derives from ducks. Conclusion of this research is salted chicken eggs with the addition of herbs and spices is more preferable by panelist because it tastes more savory even though it dont have significant egg yolk color, salty taste of egg whites, and egg yolk nervousness.Keyword: organoleptic, salt eggs,herbs and spices.
PENGARUH GOOD CORPORATE GOVERNANCE (GCG) MAKRO EKONOMI SIZE TERHADAP INVESTMENT DECISION DAN VALUE OF THE FIRM DENGAN PROFITABILITAS SEBAGAI VARIBEL INTERVENING SERTA FINANCING DECISION SEBAGAI VARIABLE MODERATING (Studi Pada Perusahaan Jasan Konstruksi BUMN Yang Listed Di PT Bursa Efek Indonesia) Sugiarto, Sugiarto
JEM17: Jurnal Ekonomi Manajemen Vol 4 No 2 (2019)
Publisher : Fakultas Ekonomi dan Bisnis, Universitas 17 Agustus 1945 Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (756.442 KB) | DOI: 10.30996/jem17.v4i2.3022

Abstract

The purpose of this study is to analyze variables that related to investment decisions and corporate values of companies which listed at Bursa Efek Indonesia. Samples of this research are; (1) PT. Adhi Karya (Persero) Tbk, (2) PT. Pembangunan Perumahan (Persero) Tbk, (3) PT. Waskita Karya (Persero) Tbk, (4) PT. Wijaya Karya (Persero) Tbk, selected by purposive sampling. Analysis of this research using Partial Least Square (PLS). The results show that the effect Good Corporate Governance (GCG) on profitability, investment decision and value of the firm is significant, Macro Economy to profitability is not significant, Macro Economy to investment decision and value of the firm is significant, Size to profitability and value of the firm is significant, Size to investment decision is not significant. Profitability to investment decision and value of the firm is significant. Investment decision to value of the firm is significant. Financial decision as a moderator variable on profitability linkage to investment decision is not significant. Financial decision as a moderator variable on profitability linkage to the value of the firm is significant. Financial decision on investment decision and value of the firm is significant.
Pengaruh Pemberian Yoghurt dan Soyghurt terhadap Konsistensi Feses Pasien Penyakit Ginjal Kronik dengan Hemodialisis Guntiyastutik, Enik; Sugiarto, Sugiarto; Nuhrawangsa, Adi Magna Patriadi
Indonesian Journal of Human Nutrition Vol 7, No 1 (2020)
Publisher : Jurusan Gizi, Fakultas Kedokteran, Universitas Brawijaya Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.ijhn.2020.007.01.1

Abstract

Abstrak Peningkatan kadar urea darah pada pasien penyakit ginjal kronis (PGK) dapat menyebabkan terjadinya disbiosis mikrobiota usus yang ditandai dengan penurunan bakteri sakarolitik dan peningkatan bakteri proteolitik yang menyebabkan semakin lamanya waktu transit feses dan terjadinya konstipasi. Penelitian ini bertujuan untuk menganalisis pengaruh pemberian yoghurt dan soyghurt terhadap konsistensi feses pasien PGK dengan hemodialisis. Rancangan penelitian yang digunakan dalam penelitian ini adalah randomized control trial. Penelitian menggunakan 3 kelompok yaitu kontrol, intervensi yoghurt dan intervensi soyghurt. Subjek penelitian adalah 34 orang pasien PGK dengan hemodialisis, dengan kriteria inklusi: PGK stage 5, laki laki dan perempuan, usia 40-60 tahun, tidak mendapatkan terapi antibiotika selama minimal 21 hari, dan menjalani hemodialisis 2x/minggu. Data yang diperiksa dari responden adalah konsistensi feses pada awal dan akhir intervensi dengan menggunakan Bristol Tool Scale . Data ditabulasi dan dianalisis menggunakan Kruskall-Wallis dan Wilcoxon dengan SPSS for Windows. Pemberian yoghurt dan soyghurt selama 30 hari pada pasien PGK dengan hemodialisis  melunakkan konsistensi feses secara bermakna, tetapi tidak ada perbedaan yang bermakna antara pemberian yoghurt dan soyghurt terhadap perubahan konsistensi feses. Sehingga dapat disimpulkan pemberian yoghurt atau soyghurt sama-sama memberikan efek terhadap perubahan konsistensi feses pasien PGK dengan hemodialisis. Kata kunci: penyakit ginjal kronis, hemodialisis, yoghurt, soyghurt AbstractThe increase of blood urea level in patients with Chronic Kidney Disease (CKD) may lead to gut microbiota dysbiosis indicated by saccholytic bacteria reduction and proteolytic bacteria addition, which causes a longer transit time of feces and constipation. This study aimed to analyze the effect of yoghurt and soyghurt administration on the fecal consistency in CKD patients with hemodialysis. This study used Randomized Control Trial design. The study used three groups, namely control, yoghurt intervention, and soyghurt intervention. The research subjects were 31 patients with CKD who underwent hemodialysis at RSUD dr. Saiful Anwar Malang under the following criteria: stage five of CKD, male or female, aged 40-60 years, did not get antibiotic therapy for 21 days, and underwent hemodialysis 2 times/week. Data examined from respondents were the consistency of feces at the beginning and the end of the intervention used Bristol Tool Scale. Data were tabulated and analyzed using Kruskal-Wallis dan Wilcoxon test with SPSS for Windows. Administration of yoghurt and soyghurt for 30 days in CKD patients improved the fecal consistency of CKD patients with hemodialysis to be softer. In conclusion, both yoghurt and soyghurt could give the same effect on the fecal consistency of CKD patients with hemodialysis. Keywords: Chronic Kidney Disease, hemodialysis, yoghurt, soyghurt
PENGUATAN WILAYAH BINAAN MANDIRI ENERGI MELALUI PENINGKATAN KAPASITAS MIKROHIDRO DI DAERAH TERPENCIL Asmaranto, Runi; Sugiarto, Sugiarto; Widhiyanuriyawan, Denny; Purnomo, Mangku
Jurnal Teknik Pengairan Vol 11, No 1 (2020)
Publisher : Jurusan Teknik Pengairan, Fakultas Teknik, Universitas Brawijaya

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Abstract

Tanah Merah is an isolated hamlet in the village of Batur that has not been reached by PLN electricity because its geographical is on the slopes of Mount Argopuro and far from the village center. To achieve this just by walking or riding a motorcycle as far as 3 km. In Tanah Merah, micro hydro has been developed from the Kedung Sumur River discharge, but it is not yet optimal. A collaboration was held by BPPM FT UB with CSR of PT PGN (Persero) in 2016, but has not been able to resolve the limited power generated for 500 families. Another potential community is farmers and breeders. Most livestock activities carried out by the community are 267 head of beef cattle with the distribution of cattle farmers in RT 8 totaling 107 households, RT 9 totaling 95 households and RT 10 totaling 62 households averaging 2 cows. With such a large number of cattle, it is of course also produced a large amount of livestock waste. Based on these problems, the UB Community Service Team through the Serving Doctoral Program wants to help partner communities solve existing problems in order to improve their welfare. Efforts are being made to empower community groups of micro-hydro (PLTMH) through the use of renewable energy, namely increasing micro-hydro electricity capacity and empowering micro-hydro-based economies.
STRATEGI PEMBERDAYAAN KELOMPOK TANI GARAM Yektiningsih, Endang; Madyowati, Sri Oetami; Sugiarto, Sugiarto
Techno-Fish Vol 4, No 1 (2020): Techno-Fish
Publisher : Techno-Fish

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (646.373 KB) | DOI: 10.25139/tf.v4i1.2788

Abstract

Potensi produksi garam dan permintaan akan garam di Jawa Timur cukup tinggi, sedangkan teknologi produksi petani garam rata-rata masih tradisional. Sebagian besar petani garam menggunakan teknologi tradisional, yang akibatnya adalah proses produksi membutuhkan waktu yang lama dan kualitas produk yang kurang bersih. Untuk mengatasinya, perlu digunakan teknologi yang lebih tinggi dan ditemukan strategi peningkatan kinerja anggota kelompok tani garam agar lebih efektif dan efisien. Penelitian ini bertujuan untuk mengetahui efektivitas teknologi yang diimplementasikan pada masing-masing kelompok tani dan menemukan strategi pemberdayaan kelompok tani garam dalam meningkatkan kuantitas dan kualitas produksinya serta pengembangan usahanya. Metode penelitian yang digunakan adalah metode eksperimen dengan menguji efektivitas tiga teknologi yang diterapkan pada tiga kelompok petani garam. Teknologi yang diterapkan adalah (1) teknologi geomembrane, (2) teknologi buka-tutup manual, dan (3) teknologi buka-tutup otomatis. Analisis data dengan menggunakan metode deskriptif dengan membandingkan efektivitas ketiga teknologi dan untuk mendapatkan strategi pemberdayaan yang efektif digunakan analisis SWOT. Hasil penelitian menunjukkan bahwa kuantitas dan kualtas produksi garam pada setiap jenis teknologi meningkat dengan peningkatan yang berbeda-beda untuk setiap jenis teknologi yang diterapkan, serta meningkatnya kinerja anggota kelompok tani garam. Strategi pemberdayaan yang efektif untuk diterapkan adalah Strategi SO untuk mengembangkan usaha dan meningkatkan kemampuan manajerial kelompok tani. Kata kunci: Kelompok Tani, Garam, Strategi Pemberdayaan. 
MENINGKATKAN NILAI EKONOMI BUAH NANAS SUBGRADE DENGAN SENTUHAN TEKNOLOGI PENGGORENG VAKUM (INCREASING THE ECONOMIC VALUE OF SUBGRADE PINEAPPLE WITH A TOUCH OF VACUUM FRYING TECHNOLOGY) Sugiarto, Sugiarto; W, Irawan Dodi; Rudy, Yuwono
DIKEMAS (Jurnal Pengabdian Kepada Masyarakat) Vol 4, No 1 (2020)
Publisher : Politeknik Negeri Madiun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32486/jd.v4i1.462

Abstract

Sebagian tanaman buah-buahan bersifat musiman, saat musim panen produksi buah melimpah namun di luar musim panen, buah sulit ditemukan. Kondisi tersebut menyebabkan nilai ekonomi beberapa komoditas buah saat musim panen sangat rendah. Buah nanas di Kabupaten Kediri terbagi menjadi grade A, grade B, grade C dan grade D. Permasalahan yang sering dihadapi petani nanas adalah harga jatuh saat panen raya sementara buah tidak dapat disimpan terlalu lama. Bahkan hasil panen nanas grade C dan grade D akhirnya tidak terserap pasar. Panjangnya rantai distribusi juga menjadi problem petani karena menjadikan hasil pendapatannya kurang maksimal.Melalui kegiatan Program Doktor Mengabdi (DM) Universitas Brawijaya tahun 2019, tim pelaksana ingin membantu mengatasi permasalahan harga nanas yang rendah dengan melakukan diseminasi teknologi pengolahan buah nanas menjadi produk olahan buah nanas kering agar memiliki nilai ekonomi lebih tinggi dan waktu simpan lebih lama. Buah nanas diolah menjadi produk olahan kripik nanas menggunakan teknologi penggoreng vakum kapasitas 12 kg. Bahan baku yang diolah adalah buah nanas dari petani di Desa Wonorejo Trisulo Kecamatan Plosoklaten Kabupaten Kediri terutama grade C. Temperatur penggorengan diseting 83 oC dengan tekanan vakum 70 cmHg.Hasilnya adalah, buah nanas grade C mampu ditingkatkan nilai ekonominya dengan memberikan muatan teknologi produksi menggunaakn mesin penggoreng vakum. Berdasarkan analisis ekonomi, dari bahan baku nanas grade C mampu menghasilkan keuntungan produksi sekitar 95% dari biaya produksi.  Sedangkan untuk buah nanas grade A mampu menghasilkan keuntungan produksi sekitar 61% dan grade B mampu menghasilkan keuntungan produksi sekitar 73 % dari biaya produksinya. Hal ini menunjukkan bahwa sentuhan teknologi produksi pada buah nanas menggunakan teknologi penggoreng vakum dapat menaikan nilai ekonominya
Co-Authors (Imam Ghozali), Tukadi A, Belva Elrica Abdilah, Yan Amal Abdul Kohar Mudzakir Abimayu, Liandra Achmad Buchori Achmad Fauzi Achmad Wibolo Adhy Ariyanto Adi Nur Cahyono Adi Prayitno Adi Wiratno, Adi Adi Yusuf Setiawan, Adi Yusuf Adib, Muhammad ADINOTO NURSIANA, ADINOTO Afikirtiani, Winda Afrida, Anisa Nur Agung Pramana Warih Agung Priyo Utomo Agus Budiarto Agus Riyanto Agus Sunarto Agus Suroso Agustriyani, Feri Ahda, Zahrah Zakiya Ahlan, Muhammad Ahmad Nadhif, Ahmad Ahmad Zainudin Ahsan Ahsan Aini, Jumrotin Nur Aji, Abdul Al Farisi, Muhammad Farhan Al Jabar, M Irsyad Alamsyah - Aldi Bastiatul Fawait Fawait Alfayit, Dodi Aditian Alhamda, Denisa Septalian Amin Kiswantoro Amrullah, Azhar Hasyim Amrulloh, Nasir Anak Agung Gede Sugianthara andina, Andina Angellia, Tiara Febri Anggara Wiyono Wit Saputra, Anggara Wiyono Wit Angggraini, Renni Anggraini, Deshi Anies Setiowati, Anies Anindita, Rahma Anindito Purnowidodo Annisa Rahmania Anton Wachidin Widjaja Apriliyani, Wina Dwi Apriyana Irjayanti Arbain Arbain, Arbain Ardian, Fahmi Ardiansah, Mochamad Ardien Ardinata, Ardinata Ardini, Rizkika Ardiyanti, Muthia Are, Robert La Ari Probandari Ari Rianto Ari Wahjudi ARI WAHYUDI Arif Gunawan Arif Hoetoro Arif, Hutoro Arifin, Merlina Lidiana Arifiyanto, Dwi Arinto Hadi, Arinto ARIS ARIS, ARIS Aris Subagiyo Ariyati, Ika Arthur Yanny Leiwakabessy Aryananda, Rangga Laksana As'ari Latif Ascaryan Rafinda Asep Syaiful Bahri, Asep Syaiful Asril Adjis Atiek Iriany Atiek Sri Purwati Atmaja, Adit Sri Atmoko, Warigit Dri Audah, Mesfi El Audrey, Reinaldo Evan Auliya, Muhammad Dani Aviria Ermamilia Awaliyah, Sifa Nur Ayuniza, Salsabila AZ, Rasyidah Azan, Said Amir Azhar, Daris azzarqa, azzarqa B. Sundu Bambang Agus Pramuka Bambang Purwanto Banun Rohimah, Banun Basri Bado, Basri Bastamansyah, Bastamansyah Bayu Rahayudi Berliana, Novi Bernard Hasibuan Bhekti, Lintang Cahya Bramaseto Rosie Pamungkas, Bramaseto Rosie Budhijono, Fongnawati Budi Santosa Budi Santosa Budianto, Roni Budiyanti Wiboworini Budiyanto, Ricky Teguh Cahyani, Dwi Nirnia Ari Carnegi, Dale Christina Tri Setyorini Colia, Edison Sembiring Cut Dwi Refika, Cut Dwi D, Widhiyanuriyawan Damayanti, Ditha Dana, Tarisa Darnain, Abdi Darwiwing, Muh. Darwiwing Dedi Ruswandi Deni Mahdiana Denny Widhiyanuriyawan Desi Nurfita Dewi Marfu’ah Kurniawati Dewi, Deshinta Arrowa Dewi, Rina Dhian Anggraini, Fera Dhian Satria Yudha Kartika Diah Suwarti Widyastuti Dian Sisinggih Diana Zuhroh Diding HP, Diding HP Diffah Hanim Dinata, Benny Fika Diyasa, I Gede Susrama Mas Djarot B Darmadi Djarot B. Darmadi, Djarot B. Djoko Sutikno Dodik Prakoso Eko Hery Suwandojo Dono Indarto Dora, sylvia Terra Dwi aprilia, Ergi Edi Setiawan Edy Soedjoko Eka Ardianto Eko Suyono, Eko Elbi Wiseno Elia Azizah, Elia Ema Rahmawati Emi Pujiastuti Endang Yektiningsih, Endang Entianopa, Entianopa Erika Erika Erislan, Erislan Ermawati, Muzaroah Erwin Sulistyo ESWAN, TUKIMUN, Eti Poncorini Pamungkasari Evi Triandini Fahrudin Fahrudin Faisal Santiago, Faisal Fajriati, Unun Rizka Fakhri, La Jupriadi Fanesha N, Munna Fanisa, Fairuz Farda, Hilyatin Faruq Syah Permana Putra Fatma Nuraisyah, Fatma Fatmah Sari, Allan Ruhui Faturokhman, Agus Fauzan Azhmy, Muhammad Femiana Gapsari MF Ferdiana, Fita Ferry Ferdiansyah, Ferry Firda, Hidayatul Firlyandita, Marsyanda Firmansyah, Aldi Firnanda, Hendri Fitri, Anindo Saka Fitrijati, Krishnoe R. 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Wijayanti K., Anggraeni Dwi Karnain, Bambang Karnati, Neti Karsudjono, Anthonius Khairani, Cut Kharisma, Dayu Swasti Kharmytan, Yan Baktra Khoerunnisa, Khoerunnisa Khoiril Anam, Khoiril Kholifatunnisa, Fani Sri Kholiqowati, Heni Kisworo, Heru Koerul Anwar KOMPERI, Willem Kongchulagul, Natsuangkorn Konita, Mita Krisna Harimurti, Krisna Kristiani, Wahyu Kulsum, Siti Yasmin Fauzia Kunarti, Eny Kuneni, Erna Kurniati, Anik Kurniawan, Andrik Abadi Kurniawan, Rizal Mahdi Kurniawati, Ulfi Ledy Kushendar Kushendar, Kushendar Kusuma, Poppy Dian Indira Laila Kholid Alfirdaus Langgeng Setyono, Langgeng Lapanjang, Iskandar M Larombia, Sufiana Leni Pujiastuti Linda Weni Lisa Agustriyana Ludia Mersi, Ludia Lumanauw, Jimmy Lutfi Afifah, Lutfi M. Astri Yulidar Abbas M. Taufiq Noor Rokhman Ma'arif, Mohammad Zainul Madauna, Ichwan S Madyowati, Sri Oetami Maftuch Maftuch Maisarah, Sausan Nuhaa Malinda, Reni Mangku Purnomo Marfu'ah, Nuun Marfuah, N. Marfuah Mariana Mariana Marimin Marimin Marindawati, Mieke Marisdayana, Rara Marsetio D, Marsetio D Marsisno, Waris Maryati Maryati Mas Diyasa, I Gede Susrama Masduki Ahmad Masduki Masduki Maslivah, Vita Soniya Matin, Matin Maulida, Siti Mira Maxsi Irmanto Mega Nur Sasongko Meilinda, Iqra Mona Melda Yenni Miyasto Miyasto Moh. Awaludin Adam Mohamad Ardin Suwandi Mohammad Arif Ali, Mohammad Arif Mudiantono Mudiantono Muhammad Ikram Kido Muhammad Muhibbi MUHAMMAD TEGUH, MUHAMMAD Muhammad Zain, Muhammad Muharam, Muharam Munirwansyah Munirwansyah Musharyanti, Lisa Mustafa, Azhar Mustopa Mustopa Muttaqien, Kingking Muttaqin, Faisal N, Arief Budi Nadhila, Putri Nafiah Ariyani, Nafiah Nanang Indardi, Nanang nanang muhibuddin, nanang Nanda Arista Rizki Nanda, Gebrina Rizki Ni Putu Sinta Ayu Ningsih, Dwi Ratna Novi Arfarita Novi Irawati Nugroho Bagus Nugroho Sihananto, Andreas Nugroho, Arief Budi Nugroho, Ibnu Sam Nuhrawangsa, Adi Magna Patriadi Nur Fitri Nur rohman Nur Rohman Nurfitriana, Alifia Nurhattati Nurhkolis Hamidi Nuriyawan, Denny Widhiya Nurjannah, Wahyu Nurkhoiriyah, Siti Nurlailah Nurlailah, Nurlailah Nurlaily, Nova Nurmawati, Erna Nurmin Arianto, Nurmin Nuun Marfuah Okta Ulfana, Vingki Oktari, Rina S. Oktaviani, Dwi Silvi Palayukan, Arthur Gamara Pamungkas, Agung Pamungkas, Pamungkas Paradila, Maisya Pardede, Hisar Parman parman parman Permana, Ichsan Permatasari, Rani Putri Pitaloka, Dyah Prabowo, Dwi Priyo Pramono, Rudy Prasetia, Sahrul Eka Prasetyo, Farrel Brilliant Loudy Pratama Wirya Atmaja Pratama, Ucha Arief Pratami, Andhyarnita Pratinuari, Karina Pratiwi, Anggraeni Hadi Prawinugraha, Azira Priambodo, Arinto Surya Prisilya, Erika Priyanto Priyanto PUJI LESTARI Purwitasari, Astri PUTERI APRILANI Putra, Chrystia Aji Putra, Muhammad G A Putri, Aqlima Putri, Syarafina Helmi Putri, Wanda Kusuma Putu Hadi Setyarini R. Sapto Hendri Boedi Soesatyo Rachmadhany, Fitri Rachmawaty Rachmawaty, Rachmawaty Rafinda, Ascariena Raharjo, Mutiara Amalia Fadzilla Rahayu, Anugrah Restu Rahmad, Aulia Rahmani, Dhuyufur rahmani, yusuf safria Rahmi, Hayatul Ramadhan Ramadhan Ramli, Soehatman randy, riki Rayhana, Rayhana Redi Bintarto, Redi Renni Anggraini Renni Anggraini Reyhan, Mohammad Rezzy Eko Caraka Rhamadan, Muhammad Abdan Syakuro Fisyahri Rhomadoni, Rhomadoni Rianti, Winda Ribut Nurul Tri Wahyuni Rifqi Perdana, Andhika Rike Syahniar Rina Martini Rini Astuti Rini Prasetyani, Rini Rini, Kurnia Setyo Rizky Maulana Rizky Maulana, Rizky Rizqi, Fitri Nur Robert Kurniawan, Robert Robert Panjaitan, Juliantri Rochmad - Rofiyati, Winda Romadhon, Bazargan Ropen, Ropen Rosi, Fauzi Fathur Rosti Setiawati Rosyida, Ratna Wirawati RUBEN DHARMAWAN Rubianto, Prasetyo Rudi Susanto, Dwiyono Rudianto Raharjo Rudy Kurniawan Rudy Soenoko Rudy, Yuwono Ruhdi Faisal Rukmana, Arief Yanto Ruliyandari, Rochana rumiati, rumiati Runi Asmaranto Ruri Putri Mariska Rusdi Effendi Rusdi Rusdi S Siswanto Safa'atullah, Muhammad Fajar Safira, Fathi Rahmah Safitri, Fika Maria Safrizal Rahman, Safrizal Sahropi, Sahropi Said Junaidi Samosir, Omas Bulan Saputra, Yudhi Fajar Saputri, Nadia Keril Sari, Yuni Andira Sarifudin, Sarip Sarni Maniar Berliana, Sarni Maniar Sembiring, Edison Sembiring, Edison C Sembiring, Edison C. 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As’ad Sony Heru Priyanto Sri Sumartiningsih Sri Wahyuti Sri Yuliawati Stevani, Devi Subakir Subakir Sudjito Soeparman Sugiarto, Lily Yuliani Sugiono, Darso Sukim, Sukim Sukmana, Tatas Aldian Sukmiyati Agustin Sukri, Hanifudin Sultana, Marufa Sumarni Sumarni Sunarmi Sunarmi Sunarmo, Agus Supadi Supadi Supina, Supina Supriadi, Devie Rienzani Suradi Suradi Surahman, Dedy Suroso Suroso Suryani, Atik Suryanti Susanto, Dwiyono Rudi Susanto, Giri Susi Widiawati, Susi Susilo, Dwi Joko Sutini Sutini, Sutini Sutopo, Dhanny Septimawan Sutrisno, Sutrisno Suyitno Suyitno Syafrullah, Syafrullah Syahbuddin Syahbuddin Syahida, Inayati Syahrir Syahrir Syahrul, Muhammad Reza syahyunan syahyunan Syaiful Amin Syakinah, Rohmatun Syamsir, Andi SYAMSU ALAM Sya’ban, Ma’ruf T Samsul Hilal Takashi Nakatsuji Tambunan, Darwin Tan, Jacob Donald Tantoro Harmono Tasmadi TATAN SUKWIKA taufixurohman, hafizh Teguh Dwi Widodo Teguh, Harsono Tejo Nugroho Tengku Isni Yuli Lestari Putri Thirayoot Limanoond Titis Hutama Syah, Titis Hutama Tjokroprawiro A, Tjokroprawiro A Tjuk Oerbandono Tonang Dwi Ardyanto Tony, Heri Tran, Phan Duc Anh Tri Agustina, Tri Tri Yuli Pramana Triandi Pradana Trianung Djoko Susanto, Teguh Triwibowo, Wahyu Triyono, Heru Ginanjar ulfa al-aluf, Roihani Ulya, Lulu Fathnatul Umi Pratiwi, Umi Ummiani Hatta Unifah Rosyidi, Unifah Urbaningtyas, Laela Novita Utami, Cut Sabrina Utami, Selfi Utommo, Danang Afri Vina Amelia, Vina W, Irawan Dodi Wahjudi, Januar Wahyu Mahendra Wahyudi, Dian Arif Wahyudin, Geulis Gemala Wahyuti, Sri Waluyo Widodo Wardana, Melyana Febryantari Wardati, Wardati Wardi Wardi Wardoyo, Eko Wasesa, Tjandra Wawan Wawan Wibowo, Mars Caroline Wibowo, Wisnu Widhiyastuti, Endang Widiawan, Aditia Bagus Widodo, Ibnu Sam Widya Kusumaningsih Widyarini Widyarini, Widyarini Wijaya, Novan Alrizki Wijaya, Riko Setya Winata, Felix Andhy Wiratna, Wiratna Wirya Atmaja, Pratama Wisnu Probo Wijayanto Wisudanto Wisudanto Wiwit Pratiwi Wiwit Pratiwi, Wiwit Wiwit W, Hari Wiyasa, I Gede Wrisnijati, Dita Wrisnijati, Dita Wuni, Cici Yandra Arkeman Yang, Chia-En Yansah, Dovi Yaslis Ilyas Yoestini Yoestini Yudha Pratama, Maulana Yudi Suryawan Yudiawan, Rohman Yuliani, Desi Yulistiarini Yuniarto, Budi Yunus Yunus Yusputri, Rafiqa Muhnita Yusria Darma Yusriyati Nur Farida Zaenuri Mastur Zahra Haj Pertiwi Zula, Aidil Ambya