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Sukardi Sukardi
bogor agricultural university
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Perspektif teoritik kekerasan dan ancaman kegagalan pembangunan Sukardi, Sukardi
Jurnal Ilmiah Administrasi Publik Vol 1, No 2 (2015): Jurnal Ilmiah Administrasi Publik
Publisher : FIA UB

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (13.531 KB) | DOI: 10.9874/fia-ub.v1i2.537

Abstract

Development violence has become characteristics of three government regims of Indonesia in the last three decades. Yet, the characteristics of violence still become the main ways for government to solve public issues.  These characteristics of violence leads to violence action in the community. Through cultural perspective, this paper elaborates why and how systematic development violence was adopted become and the development policy implication to solve it.
KINETIKA REAKSI TRANSESTERIFIKASI MINYAK BIJI NYAMPLUNG (Calophyllum inophyllum) PADA PROSES PRODUKSI BIODIESEL Sahirman, Sahirman; Suryani, A.; Mangunwidjaja, D.; Sukardi, Sukardi; Sudradjat, R.
Jurnal Penelitian Hasil Hutan Vol 27, No 3 (2009): Jurnal Penelitian Hasil Hutan
Publisher : Pusat Penelitian dan Pengembangan Hasil Hutan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2355.109 KB) | DOI: 10.20886/jphh.2009.27.3.201 - 212

Abstract

Biodiesel adalah bahan bakar alternatif untuk mesin diesel yang dibuat dari minyak sayur, lemak hewan, atau minyak bekas melalui proses transesterifikasi dengan alkohol seperti metanol yang dapat digunakan secara langsung maupun dicampur dengan minyak diesel. Tujuan penelitian ini adalah menentukan kinetika reaksi transesterifikasi minyak biji nyamplung (Calophyllum inophyllum) pada proses pembuatan biodiesel. Kinetika transesterifikasi digunakan untuk membuat rancangan proses khususnya berkaitan dengan kinerja reaktor. Kinetika  reaksi ditentukan pada nisbah molar metanol terhadap minyak 6:1, konsentrasi katalisator NaOH terhadap berat minyak 1%, kecepatan pengadukan 400 rpm, waktu 30 menit dan suhu 302K, 318 K, 333 K dan 343 K. Hasil penelitian menunjukkan bahwa tetapan laju reaksi transesterifikasi orde satu pada suhu 302K, 318 K, 333 K dan 343 K masing-masing berturut-turut adalah 0,0546 menit-1, 0,0663 menit-1, 0,0883 menit-1dan 0,1174 menit-1. Energi aktivasi(Ea) adalah 3870,5 cal/mol dan laju reaksi transesterifikasi (Rt)= 32,23 e( 3870,5   /RT)[ME]. Pada kondisi isotermal suhu 333 K dengan harga k = 0,0883 menit-1, untuk mendapatkan metil ester sebesar 2,82 mol/liter atau 95,17% dibutuhkan 15,27 menit.
Application of Six Sigma on Product Quality Identification at The Small Scale Apple Chip Industry: Processing Aspect Sukardi, Sukardi; Effendi, Usman; Astuti, Diyah Ayu
Jurnal Teknologi Pertanian Vol 12, No 1 (2011)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The objectives of the research were to measure the capability of frying and spinning, to calculate the sigma value in frying and spinning, and to analyze the factors causing the unsuitability of chips form to specification, and to recommend quality improvement at chips industry.  Descriptive research was used with six sigma approach. The quantity of samples was 100 units in 20 observations.   The stages of this research were defining (determining CTQ), measuring (measuring the process capability and calculating sigma value), and analyzing (analyzing the defect cause) stages.  In defining stage, the product defect in crushed chips after spinning was 32.5%.  In measuring stages, the process capability measurement obtained Cp (process potential index) of 0.64 and Ppk (process capability index) value of 0.49, and sigma value of 2.11.  In analyzing stage based on fishbone diagram, the causing factors of crushed chips were machine, man, and method. Recommendation to reduce defect was by periodically worker evaluation, SOP, and re-analysis the maintenance schedule.Keywords: apple chip, product defect, sigma value
Pemanfaatan Limbah Cair (Whey) Industri Tahu Menjadi Nata de Soya dan Kecap Berdasarkan Perbandingan Nilai Ekonomi Produksi. Sutiyani, Sulik; Wignyanto, Wignyanto; Sukardi, Sukardi
Jurnal Teknologi Pertanian Vol 4, No 2 (2003)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Tujuan dari penelitian ini adalah meningkatkan nilai ekonomi limbah cair (whey) dari industri tahu dan membandingkan dua alternatif pengolahan (whey) menjadi nata de soya dan kecap berdasarkan nilai ekonomi produksi. Manfaat dari penelitian adalah dapat diketahuinya keuntungan maksimal dari masing-masing produk yang diolah yaitu produk nata de soya dan kecap selain itu dapat menekan dampak negatif yang ditimbulkan limbah cair (whey) dari industri tahu. Metode penelitian yang digunakan adalah analisis ekonomi produksi yang terdiri dari Total Capital Investment, Total Cost, penentuan Harga Pokok Produksi, dan Harga Jual, Analisis Penerimaan, Analisis Keuntungan, dan Analisis Kelayakan Usaha yang meliputi analisis Break Event Point, Return of Investment, Benefit Cost Ratio dan Pay Out Time. Analisis keputusan pemilihan alternatif terbaik berdasarkan pada nilai ekonomi produksi dan kelayakan usaha. Hasil pembuatan nata de soya berdasarkan referensi dari Handayani, Prawito, dan Bustaman (1999), diperoleh rendemen sebesar 55% dengan ketebalan 1,2 cm, sedangkan untuk rendemen kecap diperoleh hasil 18,75% dengan kadar protein sebesar 2,3% dan kadar air 22%. Kebutuhan bahan baku/(whey) sebesar 8000L/hari dengan kapasitas produksi nata de soya sebesar 4400 kg/hari dan kecap sebesar 2400L/hari. Selama setahun diperoleh produksi nata de soya sebesar 2.640.000 kemasan dan kecap sebesar 1.440.000 kemasan. Total Capital Investment produk kecap lebih tinggi dibandingkan produk nata de soya, yaitu Rp 4.965.770.500 dan Rp 2.687.575.500 untuk nata de soya.  Perhitungan total biaya selama 1 tahun nata de soya Rp 2.149.336.875  dan untuk produk kecap Rp 4.835.675.950. Harga pokok produksi untuk produk nata de soya Rp 814,14 dan untuk produksi kecap Rp 3.358,00 dengan asumsi tingkat keuntungan sebesar  45 % diperoleh  perhitungan  harga  jual untuk produk nata de soya ditingkat  agen  sebesar  Rp 1.250,00/kemasan (500 g) dan untuk kecap Rp 4.950/kemasan (500 ml).  Total penerimaan  yang  diperoleh  selama satu tahun produk nata de soya adalah Rp. 160.663.125 dengan total keuntungan sebesar Rp.114.596.812/tahun, untuk produk kecap Rp.4.989.600.000 dengan total keuntungan Rp 138.531.645/tahun. Perolehan total keuntungan yang lebih besar pada produk kecap disebabkan harga output yang dihasilkan selama 1 tahun produksi lebih besar dibandingkan harga produksi (output) nata de soya, sehingga keuntungan tiap unit produk akan berpengaruh terhadap total keuntungan. Analisis kelayakan usaha untuk produk nata de soya diperoleh Break Event Point pada penerimaan Rp 755.045.454 Return of Investment 1,1 % dan Benefit Cost Ratio 10 %, sedangkan untuk produk kecap Break Event Point pada penerimaan Rp 1.489.019.000, Return of Investment 1,03 % dan Benefit Cost Ratio 3 %, Pay Out Time pada produk nata de soya dicapai dalam waktu 3.6 tahun, sedangkan pada produk kecap dicapai dalam waktu 2,6 tahun. Kedua usaha sama-sama menguntungkan, namun pengembangan usaha nata de soya memiliki kelayakan usaha lebih baik dibandingkan dengan pengembangan usaha produk kecap, karena pemanfaatan modal untuk produk nata de noya lebih efektif dan tingkat keuntungan yang diperoleh dari seluruh modal yang diinvestasikan lebih besar dibanding pengembangan usaha kecap. Peningkatan nilai ekonomi limbah cair tahu setelah diolah menjadi nata de soya adalah sebesar Rp. 792,5 setiap satu liternya, sedangkan setiap satu liter limbah yang diolah menjadi kecap manis adalah sebesar Rp.936,4.
Optimasi Penurunan Kandungan Oligosakarida pada Pembuatan Tepung Ubijalar dengan Cara Fermentasi Sukardi, Sukardi; P., M. Hindun; Hidayat, Nur
Jurnal Teknologi Pertanian Vol 2, No 1 (2001)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The aim of the experiment is to determine the optimal level of fermentation to decreasing oligosaccharide of flour from Ipomoea batatas. The experiment is carried out in Factorial Randomized Block Design.  First factor is time of blanching, i.e. 5, 10 and 15 minutes, and the second factors is time of fermentation, i.e. 12, 24 and 36 hours respectively.  Parameters observed include fiber content, water content and sensory characteristics as like color and aroma of flour. The result show that an time of blanching 5 minutes and time of fermentation 12 hours is found to be optimum one to produce good quality flour.  It will be reducing total oligosaccharide from 2.165 % to 0.307 %.  The flour contains 5.12 % fiber, 5.29 % water and it is still considered to be acceptable in terms of color and aroma.   Keywords: Ipomoea batatas, fermentation, oligosaccharide
Optimation on Addition of Maize Sprout Extract to Improve the Quality and Taste of Soyghurt Intended for Dietetic Food of Ones with Coronary Heart Disease Sukardi, Sukardi; Patulungan, M. Hindun; Purwaningsih, Isti
Jurnal Teknologi Pertanian Vol 2, No 2 (2001)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The aim of the experiment is to determine the optimal level of addition of maize sprout extract to improve the nutritional and the sensory characteristics of soyghurt intended for dietetic food of ones with coronary heart diseases. The experiment is carried out in a completely randomized design.  Six levels of maize sprout extract i.e. 0 %, 10 %, 20 %, 30 %, 40 % and 50 % respectively, were added to soymilk.  Parameters observed include fat, protein, N-amino content, protein quality (Protein Score and % Net Dietary Protein Efficiency), and the sensory characteristic, viscosity, taste, aroma and color of the soyghurt produced. The result showed  that an addition of maize sprout extract at a level of 30 % to soymilk is found to be an optimum one to produce good quality soyghurt.  It will reduce the fat content from 1.43 % to 0.82 %, but increase the level of unsaturated fatty acid of the soyghurt.  It also result in the reduction of the protein of the formula from 5.67 % to 4.44 % and increase of  N-amino from 1120 ppm to 1290 ppm.  The improved formula soyghurt contains 0.82 % fat, 4.44 % protein, 1290 ppm N-amino, 51.98 Protein Score and Net Dietary Protein Efficiency of 7.25 %, and it is still considered to be acceptable in terms of viscosity, taste, aroma and color.   Keywords: soyghurt, maize sprout, dietetic food
Evaluation and Revision of Standard Operating Procedure of Cleaning in the Production of Condensed Sweetened Milk of a Particular Company Sukardi, Sukardi; T., Retno Astuti; Dianasari, R.
Jurnal Teknologi Pertanian Vol 8, No 3 (2007)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

This study was conducted to evaluate the Standard Operating Procedure (SOP) of the cleaning process, particularly the manual cleaning in the production of condensed sweetened milk of a particular company. A descriptive method of analysis was used in the study. Aspects evaluated were cleaning time, methods, tools and the cleaning steps. The works were focused on two processing steps, namely filling and squeezeable bottling machines. The SOP of manual cleaning in the filling step was well implemented and the data were fully documented and therefore may be evaluated. The study suggested that some improvement of SOP for manual cleaning was needed, especially on the cleaning of filling machines Ferrum 24 and 28 and for the FMC. It was recommended to schedule and to time the cleaning. It was also necessary to improve the cleaning method and to use Bahasa Indonesia for the SOP. The use of picture or photographs for the SOP of cleaning steps will be very helpful. On the other hand, the SOP of the squeezeable bottling machine was considered to be appropriate enough and therefore no improvement was required.Keywords: evaluation, SOP, cleaning
Tamarind Kernel Powder (Tamarindus Indica) Processing (Reviews on Roasting Temperature and Roasting Duration Pulungan, M. Hindun; Sukardi, Sukardi; Maryani, E. F. Sri; Atifah, Nur; Sucipto, Sucipto
Jurnal Teknologi Pertanian Vol 2, No 3 (2001)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Tamarind kernel is a kind of waste that is not yet used optimally. As natural hydrocolloid source, for it is containing starch and gum, the kernel can be changed in powder form to increase its utility. In powder processing, kernel shell must be separated. One manner to separate it is by roasting where problem of roasting Research is designated to achieve combination of the best behavior of roasting temperature and roasting duration in processing of tamarind kernel as well as the calculation of production cost. Hypothesis is made. It is estimated that the inter-relation between roasting temperature and roasting duration increases the characters of tamarind kernel powder. Experimental method is used. Group random engineering, arranged by factorial, that is, two factors and three replications is implemented. Factor I is roasting temperature such as 1400C, 1500C, 1600C, and Factor II is roasting duration such as 10 minutes, 15 minutes, and 20 minutes. Analysis result of product random on tamarind kernel powder indicates that interaction between roasting temperature and roasting duration on water level, powder degree, viscosity, gel strength, rendemens and color pleasure is observed. However, interaction between roasting temperature and roasting duration in scent pleasure is not achieved. Analysis to obtain the best alternative results in best alternative of roasting temperature treatment at 1400C for 10 minutes by water level averages to 8,717% bk, starch level to 61,18% bk, viscosity 53,82 cP, gel strength 0,0097 mm/g/seconds, color and scent pleasures and rendements to 77,17% bk, production cost in first year is Rp. 525,00 for each 1 kg.   Keywords: tamarind kernel, roasting
Feasibility Analysis of Curcuma’s Effervescent Industry Sukardi, Sukardi; Puteri, Saptariyanti A.K.; Taryana, Asep
Jurnal Teknologi Pertanian Vol 10, No 3 (2009)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

There are more than 2,200 of 20,000 world’s total deposit of medical herbs found in Indonesia. Between 1994 and 1999, the medicinal herbs export value and volume increased 24.33% and 65.33% respectively. The value of world medical herbs trade increased around  25 billion dollars between 2000 and 2001. One of the potential herbs to be developed is Temulawak (Curcuma xanthorrhiza Roxb) which is useful to keep the health of lever (hepatoprotector) and also cure other symptoms. This research is aimed to determine the feasibility of establishing the effervescent tablet industry made from temulawak extract. According to market and marketing analyses, the average market value for this product nationally is around Rp 17.84 billion. With production capacity of 1,368,000 tubes/year this product will gain approximately 15% of market value, which is around Rp 2.68 billion.  Each tube consists of 10 tablets at the price of Rp 19,572. Toll manufacturing system was chosen to increase efficiency and reduced the risk from marketing failure. This industry investment opportunity is required approximately Rp 10.5 billion investment. The analysis shows that with the equity between internal fund and bank loan of 50:50 resulted in internal rate of return of 35.66% which is higher than the predetermined minimum attractive rate of return of 20%, the net present value of Rp 14.47 billion, and the payback period of 4.41 year at the 10 year project cycle.  Sensitivity analysis includes variabel cost and projected revenue. Based on the entire project analysis, this industry is considered feasible to conduct.Keywords: temulawak, effervescent, analysis, feasibility
Determination of an Optimum Extraction Time and Its Production Cost of Powdered Extract of Guava (Psidii folium) Leaf Sukardi, Sukardi; Mulyarto, A. R.; Safera, W.
Jurnal Teknologi Pertanian Vol 8, No 2 (2007)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

A randomized block design experiment was performed to determine the optimum extraction time and its production cost for producing a extract powder of guava (Psidii folium) leaf. The extraction process was carried out for 5; 10; 15; 20; 25 and 30 minutes respectively. The extract was then dried and the parameters observed were the yield, the levels of tannin, moisture, pH and the production cost.    The results showed that the yield, the characteristics of the powdered extract, as well as the production cost, varied with the extraction time. Based on the regression technique, it was likely that  17.5 minutes was the optimum extraction time. The yield was 2.67 % at 4.42 % moisture and contained 0.3968 g per 5 g (7.936 %) tannin with the pH of 4.32. The production cost was IDR (Indonesian Dollar Rupiah) 875 per 5 g powdered extract.Key word : Extraction time, guava leaf, powdered extract
Co-Authors A'yun, Nurul A. Suryani A.A. Ketut Agung Cahyawan W A.Aminartha, Deasy Soraya Aan Suriadi, Aan Abd. Rahim Abdullah Abdullah Abizar, M Abu Bakar Ade Mirza Adhitama, Muhammad Hendri Adi Susanto Afan, M Afifi, Fakhrunnisa Cahya Agariadne Dwinggo Samala Agustini Agustini, Agustini Ahmad Albar Tanjung Ahmad, Selamat Triono Ahyanuardi Ahyanuardi Aisha , Neila Akzy, Rhaja Sukma albar tanjung, Ahmad Ali, Muttaqin Kholis Alpandi, Donan Ambiyar, Ambiyar Amiah, Rusnathul Amien, Muhammad Amiruddin Amiruddin Analde, Iddam Restu Ananda, Gheri Febri Andini, Adri ANDIYONO, ANDIYONO Andri Wibowo Andrian Andrian Anggita, Diah Yasmin Angky Wahyu Putranto Ani Suryani Anik Herminingsih Anisa Putri Anisa Yulandari Ardhani, Reza Fadilah ARDIANSYAH ARDIANSYAH Ardyansah, Nur Arief Daryanto Arif Wibowo Arifin Triyanto Arifuddin Arifuddin Arman Hakim Nasution Armansyah Armansyah Arpangi Arpangi, Arpangi Arsad, Arsad Artane, I Wayan Pasek Arwizet Arwizet, Arwizet Aryanti, Wiwin Aryasandy, Nensy Asep Surya Lesmana Asep Taryana Asmar Yulastri Asmawati, Windi Aunur Rofiq Mulyarto Avriani, Octi Awaluddin Awaluddin Awaludin Awaludin, Awaludin Ayu Wulandari Aziza, Nur Fitri Azizi, Hibatul Azwar Inra Bafadal, Rifqi Bahruddin Bahruddin Baik Nilawati Astini, Baik Nilawati Astini Bambang Jatmiko Bambang Triyatmo Bayu, Aditya Kresna Berutu, Saiful Ragatna Boy Laksmana BR Sijabat, Lastri Putri Budi Hermawan Burhanuddin Burhanuddin Candra, Oriza Christina Catur Widayati Citarayani, Irma D. Mangunwidjaja, D. Dadang Mulyadi Saleh Dalimunte, Abdul Razak Damat, Damat Darmawan, Harris Dede Suratman Dedi Damhudi Dedy Irfan Deewar Mahesa Delima Yanti Sari Deni Saputra Desy Rahmawati Anwar Devi Dwi Siskawardani Dewi Chusniasih Dewi Oktaviani Dewi Sulistiyarini Dewi, Oktaviani Dewi, Vini Komala Dewiyanti, Sarah Dharlyansyah, Risky Dhiana Puspitawati Diah Pawestri Maharani, Diah Pawestri Dian Ambarwati Diati, Lili Safitri Dinanti, Tri Dipokusumo, Bambang Diyah Ayu Astuti Diyah Dewanti, Beauty Suestining Djono Djono Djumarno, Djumarno Djuraida, Astri Dodi Jaya Wardana Dodyk Pranowo Doharni Harahap, Misna Duri, Rana Tin Durratun Nashihah Dyanti, Najwa Putri E. F. Sri Maryani Edi Harapan Edi Kurniawan Edidas , Edidas Eka Lestari Ela, Ela Elfi Tasrif Elianarni, Dahlia Elviani, Andi Endah Kusumaningsih Erlina, Ayu Erliza Hambali Erwin Komara Mindarta Eva Dina Chairunisa, Eva Dina Fadhli Ranuharja Fadillah, Rifky Fadli , Ahmad FADLI, MOH Fahmi Rizal Fakhrur Rozi, Fakhrur Faruq, M Fathonah Eka Susanti Fauziyyah, Hana Ghina Fernandi, Donny Fetrika Anggraini, Fetrika Fikriansyah Fikriansyah Fisy Amalia Fitri, Monica Fitri, Yolanda Idha Fitriah Fitriah Fitriani Fitriani Fornando, Yusuf Fuad Gagarin Siregar Ganefri . Giatman, M Gumelar, Muslikh Ridho Wiyan Rahmat Gunarhadi Gunarhadi, Gunarhadi Gunawan, Fito Guntur Arie Wibowo, Guntur Arie Gustiyanti, Ferra Habibullah Habibullah Hadi, Vina Miftahurrahmah Putri Hafiza, Nuril Halim Tjiwidjaja Haloho, Yesika Kristin Hambali Hambali Handrias, Bella Putri Khais Hansi Effendi Hapsa, Nur Harahap, Arman Harahap, Khoiruddin Saleh Harianti, Titi Hartutik (Hartutik) Hasan Ismail Hasbi, Husin Hasnawati, Nadia Hasriliandi Halim Hayat, Rossy Ibnul Hefri Hamid, Hefri Hendra, Ayu Heong, Yee Mei Herdianingsih, Mentari Herha, Sri Khaerawati Nur Heri Purwanto Herlin, Niny Herry Purnomo Heryana, Ade Hidayati, Vivi Rahmatul Hikam, Reza Maulana HM, Manda Husna, Afifa Husni, Fadillah Husnul Khatimah I Wayan Karta Ika Agustina Ika Parma Dewi Ika Rachmayani , Ika Rachmayani Imam Muda Nauri Imansyah, Farizal Iradhatullah Rahim Irfan Ardiansyah Supatma Irmayani Irmayani Irwin, Muh Ismanto, Deny Ismoyowati Isti Purwaningsih Jabrial, Nur Achmad Jaharuddin, Jaharuddin Jahid, Md. Abu Jaluanto Sunu Punjul Tyoso Jamaluddin Jamaluddin Jaya, Harie Setiyadi Joko Susilo Utomo Juli Sardi Jumadi Jumadi Jumadin Gulo, Ahmad Junardi Junardi Kadirman, Kadirman Karina, Ayu Kartina Kartina Kasmir Kasmir, Kasmir Kholifah Fil Ardhi Kiong, Tee Tze Krisanti, Imelda Kumala, Destiana Kusmara, Ardi Kusuma, Muhammad Rizky Haryo Kusyana, Kusyana Laksono Trisnantoro Lalu Hamdian Affandi Limaran, Ken Loviaensa, Refika Purnama Luky Adrianto Luthfi, Afdal Luthfi, Mustafa Lymbran Tina M. Hindun P. M. Hindun Patulungan M. Hindun Pulungan M. Trihudiyatmanto Made Sri Satyawati Mahardika, Fyona Yaniar Mahendra, Azhar Mahmud Mahmud Malik Ibrahim, Lalu Muhammad Maulana Marcellia, Selvi Mardiana Mardiana Mardianti, Hidayatul Mardizal, Jonni Marimin Marimin Martinus Tukiran Masyhuri Masyhuri Maydiant, Endry Mayefis, Reska Mei Jumiati Melani, Boniesta Zulandha Miska Sanda Lembang Mohammad Archi Maulyda Mudinillah, Adam Muhamad Husni Idris, Muhamad Husni Muhamad Idris, Muhamad Muhammad Alkaff Muhammad Anwar Muhammad Arif Kamal Muhammad Erfan, Muhammad Muhammad Hudan Rahmat Muhammad Muhajirin, Muhammad Muhammad Romli dan Suprihatin Andes Ismayana Muhammad Saad, Muhammad Muhammad Zainal Abidin Mujiono Mujiono Mukhaiyar, Riki Mukhlis Mukhlis Mulasih, Siti Munir Munir, Munir Murjainah, Murjainah Muskhir, Mukhlidi Muslich Muslich, Muslich Mustafa, Edy Nabawi, Rahmat Azis Naini, Romlatust Najamuddin Najamuddin, Najamuddin Najdah, Najdah Nasution, Villatulia Nur'safitri Nawawi Nawawi Neila Aisha Ngulya, Khilyatul Ni Made Novi Suryanti Nida , Holizatun Nida, Holizatun Nina Rizkiana Nindiati, Dina Sri Nizwardi Jalinus Noor , M. Arief Noor, Muhamad Arief Noriraya, Noriraya Novianti, Yesi Novitasari, Tiara Ayu Dwi Nur Atifah Nur Hidayat Nur Lailatul Rahmah Nuraeni Nuraeni Nurbaya Nurbaya, Nurbaya Nurhayati Nurhayati Nurhidayati Nurhidayati Nuri, Nuri Aldhila Maqother Nurjannah, Ainun Fitria Nurpendah, Ririn Nursaptini Nursaptini Nurul Wahidah Nur’aini, Anisa Oditya, Sigit Oktariyana, Oktariyana Oktaviani, Riri Paduloh Paduloh Panggabean, Hasbullah Panigoro, Erwin Parani, Syamsul Bahri Dg. Pasiri, Rafi Al Paweroi, Arsyad Perkasa, Petrisly Pertiwi, Jayanti Yudha Pondri, Ferdian Ponirin Ponirin, Ponirin Prahesti, Diyah Sita Pratama, Moch. Givan Andra Prawanti, Lia Titi Prawira, Endy Yudha Pribadi, Muh. Agung Pulungan, Maimunah Hindun Puput Safitri Purbasari, Alfina Fitri Purwoko Purwoko Puspa Sari, Puspa Puspaningarum, Firda Pramesti Puspitaloka Mahadewi, Erlina Putra, Teguh Ikhsani Putri Adinda, Rosa Gita Putri Dwi Jayanti, Putri Dwi Putri, Dea Ananda Putri, Mega Kusuma Qalby, Luthfia Qois, Jihan Lisa Puspitasari R Sugeng Singgih Santosa R. Dianasari R. Singgih Sugeng Santosa R. Sudradjat, R. Raden Sumiadi Radian Salman Rahayu, Ismi Rahim, Dian Anggraeny Rahmah, Alfiatur Rahman, Kaprawi Rahmawati Semaun Rahmiah Rahmiani, Nur Ramadhan, Muhammad Arif Ramayanti , Putri Noor Ramlayani, Ramlayani Retno Astuti Reza Hilmy, Mohamad Rianto, Debi Ricky Ramadhan Ridwan, Ridwan Riqiey, Baharuddin Risfendra, Risfendra Rispendra, Rispendra Rista Anggriani Ristanto, Dian Ristanto Riyoko, Andy Riza Faishol Rosanti, Novita Rozy, Shellawaty M RR. Ella Evrita Hestiandari Rudati, Uyik Rukisah, Rukisah Ruri Octarisa Rusyda, Hasna Sa’diyah, Halimatus Sabrina, Dian Fitri Safitri, Vivi Sahirman Sahirman Saksana, Joned C Sakti, Rizki Hardian Salamatun Asakdiyah, Salamatun Salampessy, Andy Passyada Sani, Hesty Kumala Sania, Ellsa Sanikurniati, Baiq Santika Purnama Santika, Tiara Santoso, Rachmat Dwi Sapta Raharja Saptariyanti A.K. Puteri Saputra, Muhammad Candra Saputra, Riyawan Sari, Elsi Puspita Sari, Metta Yunika Sari, Wahyu Eka Sarina Sarina Sarwandi, Sarwandi Satriani Satriani Seprianti, Viola Ditya Setiawan, I Gede Andri Setyawan, Herlin Setyo Hartanto, Setyo Shakina, Shakina Shihab, M. Wahyu Sholeh, Kabib Sigit Mugiyono Silviana Mustikawati, Intan Simanjumtak, Ricky Febrinaldi Sipayung, Selviana Megawati Siti Asiyah Siti Istiningsih, Siti Siti Mulasih Soenarto Soenarto SP, Wayan Sulaksmana Sri Nur Qadri Sri Rahmawati Sri Suhartini Suadi Suadi Suciati Sudarisman SUDARMONO SUDARMONO Sudirman Sudirman Sugeng, Santoso Suhardiman Suhardiman Suherman, Suherman Sujatmiko Sujatmiko Sukmawati Sukmawati Sulik Sutiyani Surya, Adhi Suryadi, Irfan Tri Susilaningsih, Sri Susinggih Wijana Suud Suud, Suud Suyatmin Suyatmin, Suyatmin Syafarudin, Nur Syahril Syahril Syaiful Islami Syamsiar Zamzam Syamsuddin Syamsuddin Syamsul M. Syaparudin, M Syarif Hidayatullah Syofyan Hadi Tajuddin Bantacut Tansuri, Ardarila Taufik, Mirna Teguh Pribadi Thahir, Muhammad Taufiq Tinambunan, Delila Agustin Tirtana, Muhammad Arief Titi Laras Tohiroh, Tohiroh Tri Paus Hasiholan Hutapea, Tri Paus Hasiholan Trisadini Prasastinah Usanti Triwulandari Satitidjati Dewayana Triyono, Bambang Tupti, Zulaspan Tuti Herawati Ulya, Nanda Himmatul Untung Darung Usman Effendi Usmeldi Usmeldi Utomo, Jepri Vantika, Sandy Vritta Amroini Wahyudi W. Safera Wadi, Hairil Wahidah, Ananda Wahyuni, Cici Wandiyo Wandiyo, Wandiyo Wardani, Muhammad Wardatun, Lisa Waridah Waridah, Waridah Wasi Hasta Anindita Waskito Waskito, Waskito Widha Sunarno Widodo, Ridho Wignyanto Wignyanto Wijaya , Satria Rusdy Wiwik Handayani Wiwik Rahayu Wulansari, Rizky Ema Yahfizham Yahfizham Yakin, Addinul Yamani, Raisa Yandi Asmana Yandra Arkeman Yanto, Subari Yanuari, Salsabila Aziza Putri Yeti Widyawati Yose Indarta Yudhi Kurniawan Yuliana, Dena Dwi Yulita Yulita, Yulita Yusmansyah Permadi, Mei Yusran, Sartiah Zainduddin, Zainduddin Zainuddin, Zulkifli Zairil, Zairil Zamhari, Ahmad Zendrato, Feronika Zulkarnain, Nizar Zulqarnin, Zulqarnin