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All Journal Jurnal Pembangunan Pendidikan: Fondasi dan Aplikasi Jurnal Ilmiah Farmasi EKSAKTA: Journal of Sciences and Data Analysis Berkala Perikanan Terubuk Jurnal Kesehatan Reproduksi Jurnal Ekologi Kesehatan Journal of Education and Learning (EduLearn) Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Jurnal Matematika & Sains LINK Jurnal Ilmiah Universitas Batanghari Jambi INKUIRI : Jurnal Pendidikan IPA Adi Widya : Jurnal Pengabdian Masyarakat KEUDA : JURNAL KAJIAN EKONOMI DAN KEUANGAN DAERAH Criksetra: Jurnal Pendidikan Sejarah Jurnal Kebidanan Indonesia Patria : Jurnal Pengabdian Kepada Masyarakat Edudikara: Jurnal Pendidikan dan Pembelajaran jurnal abdimas saintika jurnal dikdas bantara Proceeding Biology Education Conference Midwifery Care Journal Jurnal Pengabdian Mandiri JURNAL AGROINDUSTRI HALAL Pancaran Pendidikan Gaster Jurnal Bintang Pendidikan Indonesia Simpati: Jurnal Penelitian Pendidikan dan Bahasa Depik Jurnal Ilmu-Ilmu Perairan, Pesisir dan Perikanan Sintaksis: Publikasi Para Ahli Bahasa dan Sastra Inggris Jurnal Riset Rumpun Ilmu Pendidikan (JURRIPEN) Pragmatik : Jurnal Rumpun Ilmu Bahasa dan Pendidikan International Journal of Community Engagement and Development Quantum Wellness : Jurnal Ilmu Kesehatan Depik Jurnal Ilmu-Ilmu Perairan, Pesisir, dan Perikanan Jurnal Intelek Insan Cendikia Hadlonah : Jurnal Pendidikan dan Pengasuhan Anak Jurnal Penelitian Pendidikan International Conference on Digital Advanced Tourism, Management, and Technology
Suparmi Suparmi
Program Studi Ilmu Fisika, Program Pascasarjana Universitas Sebelas Maret Surakarta
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Veterinary Other

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Proportion and Characteristics of Amino Acids Flavoring Powder for Biang Fish (Ilisha elongata) Aulia Hidayati; Sumarto Sumarto; Suparmi Suparmi
Berkala Perikanan Terubuk Vol 51, No 1 (2023): Februari 2023
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.51.1.1780-1787

Abstract

This study aims to determine the proportions and characteristics of amino acids for the flavoring powder of the fish with different concentrations of the fish meal. The method used in this research is an experiment of making fish seasoning powder with the use of ingredients consisting of fish meal, onion, garlic, iodized salt and white pepper with a non-factorial completely randomized design consisting of 4 levels of treatment, namely P0 (0 grams of powder biang fish), P1 (60 grams of powder biang fish), P2 (70 grams of powder biang fish), P3 (80 grams of powder biang fish). The results showed that the proportion of fish meal was 23% and the analysis of types and levels of amino acids produced 9 types of essential amino acids with the highest number found in isoleucine 0.882% and 8 types of non-essential amino acids with the highest amount found in glutamic acid, namely 1,337 % .
Fortifikasi aneka flavor pada makaroni ikan patin Pangasius hypophthalmus sebagai produk unggulan daerah Suparmi Suparmi; Desmelati Desmelati; Sumarto Sumarto; Santhy Wisuda Sidauruk
Depik Vol 9, No 1 (2020): April 2020
Publisher : Faculty of Marine and Fisheries, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13170/depik.9.1.13563

Abstract

Abstract. Diversification of patin fish macaroni has the weakness of fish’s dominating flavor, so it requires a variety of flavor fortifications on patin fish macaroni to overcome these problems. This study was aimed to determine the effect of fortification flavors on macaroni catfish (Pangasius hyphophthalmus) on consumer acceptance. The method used is the experiment of making macaroni catfish with cheese, spinach, and barbeque. This study used a completely randomized design with 4 treatments and 3 replications. The treatments that M0 (control), M1 (cheese 50 grams), M2 (spinach 50 grams), M3  (barbeque 50 grams). The results of this study showed that the addition of three flavor had been varying levels of consumer acceptance, namely for panelists who liked the appearance of M0 63 people (78.75%), flavor 82.56%, odor 86.25%, texture 75%; panelists who liked the appearance of M1  80%, flavor 88.75%, odor 88.75%, texture 73.75%; panelists who liked the appearance of M2 85%, flavor 93.75%, odor 93.75%, texture 76.25%; and M3 that liked the macaroni appearance 80%, flavor 71.25%, odor 61.25%, and texture 75%. The most preferred macaroni by panelists based on the organoleptic test was macaroni with added flavor of spinach (M2), which is characterized by greenish yellow, the odor and flavor of slightly fishy, dominant spinach flavor, and hard texture. The proximate composition of M2 was a water content of 12.24%; protein of 14.67%; fat of 1.42%; crude fiber 0.34%.Keywords: Flavor; fortification; macaroni; patinAbstrak.  Diversifikasi  makaroni  ikan  patin  memiliki  kelemahan  flavor  ikan  yang  mendominasi, sehingga diperlukan fortifikasi aneka flavor pada makaroni ikan patin untuk mengatasi permasalahan tersebut. Penelitian ini bertujuan untuk menentukan pengaruh fortifikasi aneka flavor pada makaroni ikan patin (Pangasius hypophthalmus) terhadap penerimaan konsumen. Metode penelitian yang digunakan yaitu melakukan percobaan pembuatan makaroni ikan patin dengan fortifikasi tiga macam flavor yaitu keju, bayam dan barbeque. Rancangan percobaan pada penelitian ini adalah Rancangan Acak Lengkap dengan 4 perlakuan dan 3 kali ulangan yaitu M0  (kontrol), M1  (keju 50 g), M2  (bayam 50 g), M3 (barbeque 50 g). Hasil penelitian menunjukkan bahwa fortifikasi tiga macam flavor memiliki tingkat penerimaan konsumen bervariasi yaitu untuk panelis yang menyukai M0  terhadap rupa 78,75%, rasa 82,56%, aroma 86,25%, tekstur 75%; panelis yang menyukai M1  terhadap rupa 80%, rasa 88,75%, aroma 88,75% dan tekstur 73,75%; panelis yang menyukai M2 terhadap rupa 85%, rasa 93,75%, aroma 93,75% dan tekstur 76,25%; dan untuk perlakuan M3 yang menyukai rupa makaroni 80%, rasa 71,25%, aroma 61,25% dan tekstur 75%.   Makaroni yang paling disukai oleh panelis berdasarkan penilaian organoleptik adalah makaroni dengan penambahan flavor bayam (M2) yaitu dengan karakteristik berwarna kuning kehijauan, sedikit aroma dan rasa ikan, dominan rasa bayam, dan tekstur yang keras. Komposisi proksimat M2 yaitu kadar air 12,24%; kadar protein 14,67%; kadar lemak 1,42%, serat kasar 0,34%.Kata kunci: Flavor, fortifikasi, makaroni, patin  
Fortifikasi aneka flavor pada makaroni ikan patin Pangasius hypophthalmus sebagai produk unggulan daerah Suparmi Suparmi; Desmelati Desmelati; Sumarto Sumarto; Santhy Wisuda Sidauruk
Depik Vol 9, No 1 (2020): April 2020
Publisher : Faculty of Marine and Fisheries, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13170/depik.9.1.13563

Abstract

Abstract. Diversification of patin fish macaroni has the weakness of fish’s dominating flavor, so it requires a variety of flavor fortifications on patin fish macaroni to overcome these problems. This study was aimed to determine the effect of fortification flavors on macaroni catfish (Pangasius hyphophthalmus) on consumer acceptance. The method used is the experiment of making macaroni catfish with cheese, spinach, and barbeque. This study used a completely randomized design with 4 treatments and 3 replications. The treatments that M0 (control), M1 (cheese 50 grams), M2 (spinach 50 grams), M3  (barbeque 50 grams). The results of this study showed that the addition of three flavor had been varying levels of consumer acceptance, namely for panelists who liked the appearance of M0 63 people (78.75%), flavor 82.56%, odor 86.25%, texture 75%; panelists who liked the appearance of M1  80%, flavor 88.75%, odor 88.75%, texture 73.75%; panelists who liked the appearance of M2 85%, flavor 93.75%, odor 93.75%, texture 76.25%; and M3 that liked the macaroni appearance 80%, flavor 71.25%, odor 61.25%, and texture 75%. The most preferred macaroni by panelists based on the organoleptic test was macaroni with added flavor of spinach (M2), which is characterized by greenish yellow, the odor and flavor of slightly fishy, dominant spinach flavor, and hard texture. The proximate composition of M2 was a water content of 12.24%; protein of 14.67%; fat of 1.42%; crude fiber 0.34%.Keywords: Flavor; fortification; macaroni; patinAbstrak.  Diversifikasi  makaroni  ikan  patin  memiliki  kelemahan  flavor  ikan  yang  mendominasi, sehingga diperlukan fortifikasi aneka flavor pada makaroni ikan patin untuk mengatasi permasalahan tersebut. Penelitian ini bertujuan untuk menentukan pengaruh fortifikasi aneka flavor pada makaroni ikan patin (Pangasius hypophthalmus) terhadap penerimaan konsumen. Metode penelitian yang digunakan yaitu melakukan percobaan pembuatan makaroni ikan patin dengan fortifikasi tiga macam flavor yaitu keju, bayam dan barbeque. Rancangan percobaan pada penelitian ini adalah Rancangan Acak Lengkap dengan 4 perlakuan dan 3 kali ulangan yaitu M0  (kontrol), M1  (keju 50 g), M2  (bayam 50 g), M3 (barbeque 50 g). Hasil penelitian menunjukkan bahwa fortifikasi tiga macam flavor memiliki tingkat penerimaan konsumen bervariasi yaitu untuk panelis yang menyukai M0  terhadap rupa 78,75%, rasa 82,56%, aroma 86,25%, tekstur 75%; panelis yang menyukai M1  terhadap rupa 80%, rasa 88,75%, aroma 88,75% dan tekstur 73,75%; panelis yang menyukai M2 terhadap rupa 85%, rasa 93,75%, aroma 93,75% dan tekstur 76,25%; dan untuk perlakuan M3 yang menyukai rupa makaroni 80%, rasa 71,25%, aroma 61,25% dan tekstur 75%.   Makaroni yang paling disukai oleh panelis berdasarkan penilaian organoleptik adalah makaroni dengan penambahan flavor bayam (M2) yaitu dengan karakteristik berwarna kuning kehijauan, sedikit aroma dan rasa ikan, dominan rasa bayam, dan tekstur yang keras. Komposisi proksimat M2 yaitu kadar air 12,24%; kadar protein 14,67%; kadar lemak 1,42%, serat kasar 0,34%.Kata kunci: Flavor, fortifikasi, makaroni, patin  
Inovasi Pendidikan: Optimalisasi Bimbingan Individual dalam Meningkatkan Pemahaman Guru terhadap Pembuatan Soal-Soal Pelajaran Suparmi Suparmi
Jurnal Bintang Pendidikan Indonesia Vol 2 No 2 (2024): Mei: Jurnal Bintang Pendidikan Indonesia
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jubpi.v2i2.2932

Abstract

This study aims to enhance teachers' ability in composing lesson questions through the implementation of individual guidance. Conducted at Parungmulya Public Elementary School, the school action research involved 8 teachers over two cycles. The guidance process includes explaining the steps of question creation, teachers composing questions, and analyzing the results. The findings indicate a significant improvement in the ability to compose lesson questions. Teachers responded positively to individual guidance, stating assistance in composing lesson questions. In conclusion, this model can effectively enhance the quality of lesson question composition by teachers.
ANALISIS SWOT PENGOLAHAN USAHA WISATA PERTANIAN BUNGA YANG BERKELANJUTAN DI KEBUN BUNGA SETIA AJI BANDUNGAN KABUPATEN SEMARANG Hikmah Hikmah; Suparmi Suparmi; Andalan Trin Ratnawati
JURNAL PENGABDIAN MANDIRI Vol. 3 No. 1: Januari 2024
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53625/jpm.v3i1.7293

Abstract

Kegiatan ini bertujuan meningkatkan pengetahuan dan ketrampilan dalam pengelolaan kebun bunga, sehingga dapat meningkatkan kualitas hidupnya. Tempat pengabdian masyarakat ini berada pada Balai Desa Jetis Kecamatan Bandungan Kabupaten semarang. Pelatihan analisis SWOT pengolahan usaha wisata pertanian bunga yang berkelanjutan memberikan pengetahuan dan ketrampilan kepada masyarakat. sehingga dapat mengelola kebun bunga Setia Aji dengan baik dikarenakan masyarakat tersebut mengetahui kelemahan yang ada, kekuatan yang dimiliki, ancaman dan peluang yang ada. Dengan mengetahui hal tersebut diharapkan masyarakat menemukan strategi pengolahan usaha wisata pertanian bunga yang berkelanjutan, sehingga dapat meningkatkan pendapatan masyarakat setempat.
Using Werewolf Game to Improve Students’ Speaking Skill at the Second Grade of SMPN 33 Padang Rima Angelina; Rahma Dania; Suparmi Suparmi
Sintaksis : Publikasi Para ahli Bahasa dan Sastra Inggris Vol. 2 No. 4 (2024): Juli: Publikasi Para ahli Bahasa dan Sastra Inggris
Publisher : Asosiasi Periset Bahasa Sastra Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/sintaksis.v2i4.763

Abstract

The problem of this research is students’ low speaking skills; students are afraid, nervous, and less interested in learning English. The purpose of the study is to improve students' speaking skills using the Werewolf game. This research was conducted at SMP N 33 Padang. The researcher only took one class as a sample. The sample consisted of 31 students from class VIII 4 who were chosen using cluster random sampling. This study used a quantitative method with a pre-experimental approach. The experimental group was taught the Werewolf game. The data collection instrument was an oral test. The experimental group was given a pre-test and a post-test. The pre-test result showed the average experimental class score was 57.42 and the post-test was 66.06. After the data is collected, the data is analyzed using the t-test formula. The results of the analysis showed that the value of t test> t table is 3.695 > 2.0454. The last hypothesis shows that Ho is rejected and Ha is accepted. This means that there is a significant influence on improving students' speaking skills using the Werewolf game.
The Implementation Of Teams Game Tournament (TGT) To Improve Students’ Writing Ability Of Second Grade Students In SMP Negeri 7 Padang Ananda Feby; Dania Rahma; Suparmi Suparmi
Simpati Vol. 2 No. 4 (2024): Oktober : Jurnal Penelitian Pendidikan dan Bahasa
Publisher : CV. Alim's Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59024/simpati.v2i4.946

Abstract

This study aimed to determine whether the implementation of the Teams Game Tournament (TGT) can improve students’ writing abilities in learning English of second grade students in SMP Negeri 7 Padang. The population was second grade students in SMP Negeri 7 Padang. The sample of this research was 33 students of VIII.5 class. This type of research was quantitative. The method used was a pre-experimental design, with one group pre-test and post-test. The result of the data showed that the average students score on the post-test was (89,45) higher that the average score on the pre-test (60.24). From the t-test, the study showed that the t-test value (11,54) is higher that t-table (1,697) at a significance level of 0,05 with degree freedom (df) = 32. This result meant that there was a significant difference. This indicated that the alternative hypothesis (H1) was accepted and the nul hypothesis (H0) was rejected. Hence, it can be concluded that the implementation of Teams Game Tournament (TGT) significantly improve students’ writing ability.
The Effect of Team Game Tournament to Improve Students’ Speaking Ability at the Second Grade of SMPN 2 Padang Dinda Legita; Annisha Dyuli Adha; Suparmi Suparmi
Pragmatik : Jurnal Rumpun Ilmu Bahasa dan Pendidikan  Vol. 2 No. 4 (2024): Oktober : Pragmatik : Jurnal Rumpun Ilmu Bahasa dan Pendidikan
Publisher : Asosiasi Periset Bahasa Sastra Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/pragmatik.v2i4.1103

Abstract

The problems of this research were students’ lack of vocabulary, lack of pronunciation, lost confident, a fear of making mistakes, and speaking English is difficult to learn. This research aimed to find out how the TGT method improves students' speaking ability and the significant factors in using the TGT method at SMPN 2 Padang. This research used purposive sampling and VIII.5 as sample in the classroom. This research used qualitative research design and Classroom Action Research approach that consisted 2 cycles, and has four stages, namely; planning, action, observation, and reflection. The instrument of this research was test; pre-test and post-test, observation sheet, and questionnaire. The research results showed a significant increase in students' speaking ability, the improvement of percentage was 18.75% from pre-test to post-test II. The questionnaire revealed that 88.12% of students preferred learning with intrinsic motivation, which showed that the importance of motivation in the learning process.
Increasing The Competitiveness Of Food MSMEs Through Diversification, Innovation, And Creativity, In Gemah District, Semarang City Nurchayati Nurchayati; Sukardi Sukardi; Suparmi Suparmi; Hikmah Hikmah; Tri Ratnawati, Andalan
International Journal of Community Engagement and Development Vol. 2 No. 2 (2024): June : International Journal of Community Engagement and Development
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/ijced.v2i2.20

Abstract

This community service aims to increase the competitiveness of cassava-based food MSMEs in Gemah Village through innovation, diversification, and creativity approaches. In this effort, training is carried out to diversify products and encourage innovation and creativity in the presentation of traditional foods. The training also covers digital marketing and branding strategies to increase product visibility online.  It is hoped that through these concrete steps, food MSMEs in Gemah Village can optimize the potential of local raw materials, create diverse products, and increase competitiveness in an increasingly tight market. The sustainability of this business will be maintained through community networks and ongoing support, making a positive contribution to local economic growth and the welfare of the Gemah Village community.
Imajinasi Anak dalam Menunjang Perkembangan Emosional Anak Nurul Desy Saputri; Hanum Syifa Rafsanjani; Suparmi Suparmi
Hadlonah: Jurnal Pendidikan dan Pengasuhan Anak Vol 5 No 2 (2024): Hadlonah: Jurnal Pendidikan dan Pengasuhan Anak
Publisher : Program Studi Pendidikan Islam Anak Usia Dini Fakultas Tarbiyah UI BBC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47453/hadlonah.v5i2.2776

Abstract

Perkembangan emosional anak penting untuk meningkatkan kesehatan mental, dan imajinasi dapat memulai prosesnya. Tujuan dari artikel ini adalah untuk mengkaji hubungan antara imajinasi dan perkembangan emosional pada anak. Metode yang digunakan adalah tinjauan literatur. Hal tersebut dilakukan dengan menganalisis berbagai jurnal pada tahun 2014 hingga 2024. Jurnal yang dianalisis bersumber dari Google Scholar. Awalnya ditemukan 200 artikel yang memuat kata "imajinasi anak" dan "perkembangan emosi". Setelah ditinjau, 12 artikel dipilih yang sesuai dengan penelitian. Hasil menganalisa waktu dengan membayangkan berapa banyak waktu yang dibutuhkan anak untuk mengungkapkan perasaannya, membujuk dan meyakinkannya. Hal tersebut memberikan kesempatan kepada anak untuk belajar, mengatasi masalah dan meningkatkan kreativitasnya. Penelitian ini menyoroti penciptaan lingkungan yang ada di rumah maupun di sekolah, yang mendukung eksplorasi imajinasi agar anak dapat berkembang lebih baik secara emosional. Hasil didapatkan bahwa imajinasi dan perkembangan emosional anak pada anak kecil saling terkait, dan sangat penting dalam pembentukan kepribadian anak dan keterampilan sosial.
Co-Authors Abdul Majid Abdurrahman Afifi Achmad Noerkhaerin Putra Adhariyah Adhariyah Ahmad Suni Aksin Munawar Alfath Rosyada Rokhim Alvian Dinata Amal Fadholi Aminuyati Amsal Rijal Nasution Ananda Feby Andalan Tri Ratnawati Andalan Trin Ratnawati Andri Juwira Anwar Anissa Rizkianti Annisa Indah Damayanti Annisha Dyuli Adha Arif Setiadi Tamimy Aris Santjaka Asih Triastuti Aslamiah Aslamiah Asmawati Widya Lestari Asri Sudaryati Astrid Indah Istiningrum Atna Fresh Violina Marrysca Aulia Faradila Aulia Hidayati Ayuningtias widia putri Baskoro Adi Prayitno Candra Arjuna Cari Cari Celia Cinantya Charles Parningotan Haratua Simanjuntak Daffa Ramadhan Dahlia Dahlia Dahlia Dahlia Dania Rahma Danny Handoko Danny Handoko Darwin Suar Bhekti Dedi Arisandi Desmelati Desmelati Dewi Ratnasari Dewita Buchari Dewita Dewita Dian Febi Yolanda Dinda Legita Dwi Sari Ida Aflaha Dwi Wendra Dya Qurotul A’yun Edison Edison Elma Novianti Erminingsih Erminingsih Ervian Arif Muhafid Farihatul Faizah Laela Fina Rahmadhani Fitri April Yanti Fitria Wahyu Pinilih Franklin Yobel Sitohang Fuadi Susilo Galuh Juniarto Gema Asti Melinda Hady Anshory Hanum Syifa Rafsanjani Hapsari, Wanodya Hasnah Dewi Nasution Hasyim Hasyim Heny Lestary Herman Ari Martono Herry Kiswanto Hikmah Hikmah Hildagardis Meliyani Erista Nai Holyness Nurdin Singadimedja Ibrahim Teguh Prawira Ika Saptarini Indarwati Indarwati Indhah Permatasari Indica Yona Okyranida Ira Sari Ira Sawitri Irsan Taufik Jamhari Jamhari Jesika Gembira A Rajagukguk Julian Suhrawardi Karnila, Rahman Karnila Katimo Katimo Kenti Feoni Alda Sari Khoirotun Asma Kiki Aliandi Siregar Laila Umaya Linda Novitayani Lolyta Fournia Sari M. Haekal Tiftazani Marvel Rolando Simbolon Maryatun Maya Fitri Zuly Mery Sukmiwati MI Ekatrina Wijayanti Michael Wilson Miftahul Amalia Rizki Mohammad Masykuri Muhamad Irkham Luthfi Ansori Muhammad Adnan Wazan Muhammad Fitrah Raffi Akbar Muhammad Haekal Tiftazani Mujazin Mujazin Mukodi Mukodi Mushelpi Mushelpi Mutiah Pratama Suri N. Ira Sari Nelly Indrayani Nonoh Siti Aminah Novi Dwi Ariani Novita Indriani Nur Rokhim Nurchayati Nurchayati Nurhayati Nurhayati Nurul Desy Saputri Oxzy Yoga Pratama Phopy Dwi Pratiwi Prihantoro Eko Sulistyo Prisca Petty Arfines Purnama Dewi Putri Wardani Purwo Suyono Rafika Monaliza Rahma Dania Rahman Hidayat Rajiv Ramandha Putra Restu Anggraeni Retno Dewi Kurniasari Revi Susanti Rima Angelina Rina SW Risky Amalia Rizki Syakbana Nasution Rokhimin Rokhimin Rosmaniar Rosmaniar S Sukarmin Sahrul Sahrul Santhy Wisuda Sidauruk Sarwanto Sarwanto Sholihah, Andri Nur Siti Masitoh Sitti Halimah Slamed Nuryal Sri Widodo Suciati Sudarisman Sugiharti Sugiharti Sugiharti Sugiharti Sugiyarto Sugiyarto Sujiyani Kassiavera Sukardi Sukardi Sukarmin sukarmin Sukarmin Sukarmin Sukirno Mus Suliman Suliman Sulistyaning Kartikawati, Sulistyaning Sumarto Sumarto Sumiyati Sumiyati Sunarto Sunarto Supriatna Supriatna Tatik Pujiastuti Tri Hartini Trie omitha purba Triyono Triyono Umi Afriana Usman Jujur Siregar V. Sri Sumijati, V. Sri Viska Inda Variani Widha Sunarno Widiastuti Widiastuti Winarni Winarni Wita Oktaviana Yoanes Namora Sembiring Yoga Rakasiwi Pratama Yulia Dewi Puspitasari Zela Arniyanti Zunicha Lany