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THE EFFECT OF CHLORELLA sp SPEAT FLOUR FORTIFICATION ON MAKING SEAWEED JAM (Euchemacottoni) Ezi Melia Rahmi; Syahrul Syahrul; Dewita Buchari
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 5 (2018): Edisi 1 Januari s/d Juni 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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 ABSTRACT            This study aimed to determine the effect of fortification Chlorella sp flour on the manufacture of seaweed jam.The experimental method was conducted by experimental method by making seaweed jam with fortified Chlorellasp flour ie without addition of Chlorella sp flour with 4 level of treatment that is addition of 1 gr of Chlorella flour, addition of 2 gr of Chlorella flour, addition of 3 gr of Chlorella flour. The results showed that fortification of Chlorella sp flour in the best seaweed jam was the addition of Chlorella sp 1gr flour with the value of rupa as much as 78 panelists (97,50%), with the criteria of young green appearance. The scent of 78 panelists (97.50%) with the criteria of the smell of Chlorella began to smell. Tektur as much as 79 panelists (98.75%) with thick texture criteria. The taste of 77 panelists (96.25%) with Chlorella taste criteria slightly felt. With moisture content 33.38%, reducing sugar content 57.02% and protein content 6.07%.Keywords: seaweed, Chlorella sp flour
THE EFFECT OF SUBSTITUTION OF WHEAT FLOUR TO SEAWEED FLOUR (Eucheuma cottonii) ON THE QUALITY OF PIE CUP DURING COLD STORAGE (50C) Laura Armanda; Syahrul Syahrul; Tjipto Leksono
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 2 (2020): 2 Juli - Desember 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACT This study aimed to determine the effect of substitution of wheat flour to seaweed flour (Eucheuma cottonii) with various concentrations on the quality of pie cup during cold storage.The research method used was a non factorial randomized block design (RBD) with 6 levels, namely: seaweed flour F0 (0%), F20 (20%), F40 (40%), F60 (60%), F80 (80%), and F100 (100%).Meanwhile, as a block was the storage time, namely 0, 7, 14, and 21 days.The results showed that the substitution of seaweed flour 20% (F20) gave the best results with the characteristics of intact appearance, neat, bright brown color (8.0), specific aroma of pie cup (6.9), savory taste (7.8),and crunchy texture (7.8) with a moisture content value of 1.84%, fiber content 0.12%, and a total plate number of 2.95 x 103 cfu/g for 14 days of storage.Keywords: Seaweed, Flour, Pie skin
EFFECT OF TAPIOCA FLOUR SUBSTITUTION WITH DURIAN SEEDS FLOUR (Durio zibethinus Murr) ON QUALITY OF SNAKEHEAD (Channa striata) FISH BALL VARIOUS COLOR Muhammad Iqbal Harikhman; Syahrul Syahrul; Suardi Loekman
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 5 (2018): Edisi 1 Januari s/d Juni 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACTThe purpose of this study was to obtain the selected percentage of tapioca flour substitution with durian seeds flour in the manufacture of snakehead fish ball various color. The method used in this study was the experimental method that was processing the snakehead fish ball of various color substituted tapioca flour with durian seed flour, the design used was a Completely Randomized Design (CRD) non factorial by comparing consumer acceptance from preliminary research result that was six levels of treatment substituted tapioca flour with durian seeds flour B0 100% : 0%, B1 80% : 20%, B2 60% : 40%, B3 40% : 60%, B4 20% : 80%, B5 0% : 100%. The most preferred panelists were on B2 treatment 60% : 40%. And then the B2 treatment of preliminary used as the main research, which was given three natural dyes in the form of red yeast rice (Monascus purpureus), carrot (Daucus carrota), and sweet leaf (Sauropus androgynus) with 10% concentrations of each. Based on the results of research that the treatment of 60% trapioca flour and 40% durian seeds flour with 10% dyes of red yeast rice (Monascus purpureus) was the best quality with the proximate value of water content 65.37%, protein content 14.28%, and fiber content 9.75%. Keywords: durian seeds flour, fishball various colour,snakehead, substitution 
THE EFFECT OF LONGSTORAGE AT ROOM TEMPERATURE TO THE QUALITY OF SEAWEED (Eucheuma cottonii) JAM WHICH FORTIFIED Chlorella Sp.POWDER Nur Hamdani; Syahrul Syahrul; Dewita Buchari
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 5 (2018): Edisi 1 Januari s/d Juni 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract This study aims to determineof long storage at room temperature to the quality of seaweed(Eucheuma cottonii)jamwhich fortifiedChlorella sp.powder. The method used in this research is experimental method with Randomized Block Design (RBD) non factorial, the treatment is different concentration of Chlorella sp. powderthat is C0 (0 gr of Chlorella sp. powder) as a control, C1(1 gr ofChlorella sp. powder) and C2 (1.5 gr ofChlorella sp. powder), while as a group is a long storage, which is H1 (0 day), H2 (10 days), H3 (20 days), and H4 (30 days), by using a glass bottle. The tested parametersare organoleptic (appearance,odor, texture and flavor),chemical analysis (water and protein content) and Total plate count (TPC). The results showed that the effect of long storage at room temperature to the quality of seaweed(Eucheuma cottonii) jam which fortified Chlorella sp. powder give a real effect at 95% confidence level against organoleptic (appearance 7.02%, odor 6.80%, texture 6.84%, and flavor 6.94%), chemical analysis(water content 31.08 %, protein content 6.26%) andTotal plate count4.10 cfu/g, and can be accepted by consumers with the best storage durationis H0 - H10 at room temperature storage.  Keywords: jam, seaweed, storage, Chlorella sp
STABILITY OF CATFISH WASTE SILAGE (Pangasius hypophthalmus) DURING STORAGE AT ROOM TEMPERATURE Aditya Rachman Aliunputra; Bustari Hasan; Syahrul Syahrul
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 2 (2020): 2 Juli - Desember 2020
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AbstractOne of the efficient and effective preservation methods is the addition of acid or silage (Hasan et al., 2001). This study aimed to evaluate the differences in the stability of the silage storage of catfish waste made with the addition of formic acid at pH 5 and pH 4. The method used in this research was experimental, with the addition of formic acid The results of pH and NPN analyzes were analyzed using paired T-test (paired samples test) with statistical software (SPSS) which then saw the significance value (p).until the silage reached pH 4 and pH 5 during storage for 21 days at room temperature. The parameters were physical character (colour and smell), pH analysis, NPN, proximate, and amino acids. The results showed that the addition of formic acid reached pH 4 and pH 5 significantly affected the pH stability value and the NPN value of catfish waste silage during storage at room temperature (± 29oC). The best treatment was the addition of formic acid to pH 4 on the 0th day as seen from the analysis of NPN and proximate (protein, fat, water, ash), with a brownish colour (does not change from the colour of catfish waste), has a sour aroma, pH value of 4, NPN 45.79%, protein 65.30 (% dw), fat 31.21 ( % dw), water 75.80 (% gw), ash 3.49 (% dw), and total amino acids 6.50%. Silage stability in the addition of formic acid to pH 4 and pH 5 during the storage period is relatively stable. Therefore, the addition of formic acid to the silage of catfish waste up to pH 5 is considered more efficient, has lower acidity so it is likely to be preferred as a feed mixture, and relatively cheaper because it uses less formic acid.Keywords: Fish guts, formic acid, pH, silage,  stability
CHARACTERISTICS OF ANALOG RICE BASED ON SAGO AND TARO FORTIFICATED WITH FISH OIL AS FOR FUNCTIONAL FOOD Amanda Ariela Kalungga; Syahrul Syahrul; Ira Sari
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 8, No 1 (2021): Edisi 1 Januari s/d Juni 2021
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ABSTRACTThis study aims to determine the analog rice formulation based on sago and taro with fortification of fish oil as a functional food. The treatments given consisted of (M3S, M5S) analog rice based on sagowith 3 and 5% fish oil fortification, (M3TS, M5TS) analog rice based on taro-sago with 3 and 5% fish oil fortification, and (M3T, M5T) analog rice based on taro with 3 and 5% of fish oil fortification. Analysis parameters include organoleptic test (appearance, taste, aroma, and texture), as well as proximate analysis. The best treatment combination is analog rice from sago fortified with fish oil as much as 5% with intact characteristics and creamy-yellowish color, the aroma no longer shows rancid from fish oil, tasteless, and a slightly fluffier texture. Protein value of 1.46% (db), water 9.45% (wb), ash content 4.25% (db), fat content 4.96% (db), crude fiber 18.66% (db), and total carbohydrates 68.13%.   Keywords : Analog rice, sago, taro, fish oil
CONSUMER ACCEPTANCE OF THE FLAVOR OF FISH FISH (Oreochromis niloticus) SMOKE BABY FLAVOR Henry Robby Mustaqim; Syahrul Syahrul; Bustari Hasan
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 8, No 2 (2021): Edisi 2 Juli s/d Desember 2021
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACT             The quality of baby tilapia used as raw material in processing greatly influences the smooth processing of the processing, and determines the quality of the resulting product. This study aims to determine the effect of flavor variants on smoked baby flavor tilapia on consumer acceptance and the best flavor variants as well as the total value of chemical analysis, total phenol, total acid in the processing of smoked baby flavored tilapia. The treatment factor was smoked baby tilapia with the addition of the original variant, sorbitol and salt. Organoleptic data were analyzed by ANOVA. The data that have a very significant effect are tested by the BNJ follow-up test. The results obtained from the 2 test parameters obtained the highest organoleptic (visual) value (7.68); lowest (7.48); the highest organoleptic (aroma) value (7.75); lowest (7.39); the highest organoleptic (texture) value (7.25); lowest (7.07) ); the highest organoleptic (taste) value (7.74); lowest (7.35). Then the addition of flavor variants affects the organoleptic quality of smoked baby tilapia.Keywords: nila, smoke, organoleptic
ORGANOLEPTIC QUALITY CHARACTERISTICS OF BIANG FISH CRACKERS (Setipinna sp) USING DIFFERENT BINDER Al Habib Septindri; Syahrul Syahrul; Dian Iriani
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 8, No 1 (2021): Edisi 1 Januari s/d Juni 2021
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Abstract This study aims to determine the characteristics of the organoleptic quality of biang fish (Setipinna sp) crackers with a different binder (sago and tapioca). An organoleptic assessment was carried out using a hedonic quality test with a treatment scale of 3 - 9, with 25 panelists being somewhat trained. The method used is experimental, namely conducting experiments on the processing of biang fish crackers with different binders. The design used was a non-factorial Completely Randomized Design (CRD) with 4 treatment levels: wheat flour 500 gr (control / F1); tapioca 400 gr + wheat flour 100 gr (F2), sago 400 gr+ wheat flour 100 gr (F3), and a combination of sago 200 gr, tapioca 200 gr, and wheat flour 100 gr (F4). The results of the organoleptic analysis showed that the F1 treatment was the best treatment with a white appearance (8.48), a distinctive aroma of biang fish meat (7.56), no fish taste with a little flour (7.88), and a crunchy texture (7.73). Keywords: Biang fish, crackers, organoleptic 
THE EFFECT OF THE USING OF DIFFERENT ANTIMICROBIAL INGREDIENTS ON THE QUALITY OF FRESH CATFISH (Pangasius hypophthalmus) DURING STORAGE AT COLD TEMPERATURE (±5°C) Romauli Nababan; N.Ira Sari; Syahrul Syahrul
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 6 (2019): Edisi 1 Januari s/d Juni 2019
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACT This study was aimed to determine the effect of the using of different antimicrobial ingredients (extracts of starfruit leaves, starfruit fruit, and liquid smoke) on the quality of catfish during storage at cold temperature (± 5°C). The method used was the experimental method, composed for non-factorial randomized block design (RBD), and consisting of 4 kinds of the treatment, namely: without antimicrobial agents, starfruit leaf extract 10%, starfruit meat extract 10%, and liquid smoke solution 10 %. All treatments were stored at cold temperature (±5°C), observed in the first day 6 days and 12 days, and evaluated for the total plate count (TPC), the existence of Escherichia coli and Salmonella sp., pH value and organoleptic value (the score of appearance, odor, and texture). The results showed that the best quality of fresh catfish was produced by thetreatment  of the using of 10% starfruit leaf extract. It was indicated by the lowest number of total bacteria (TPC) at 5.2 x 104Cfu / g, the number of Coliform at 3.0 MPN/g, Escherichia coli bacteria and Salmonella sp. were negative, and the lowest pH value at 6.64 after 12 days of storage. The organoleptic evaluation of the catfish was showing the eye appearance value 6.4, withcharacteristic rather bright, the eyeball is flat, the pupil is rather gray, and the cornea is somewhat cloudy; the gill value 6.5, withcharacteristic of the mucus layer began to be somewhat cloudy, rather white color, and less transparent; the meat value 6.04, withthe characteristic of slightly less bright, specific typical species, no milking along the spine and intact abdominal wall; the texture value 5.9with the characteristic of the meat quite dense, elastic when pressed with fingers, and the flesh was difficult to tear separated from the spine; and the odor value 6.04 with the characteristic of fresh odor,typical fresh fish odor after storing for 6 days.  Keywords: Catfish, Pangasius hypophthalmus, Antimicrobials, storage, cold temperatures          
THE EFFECT OF SOAKING TIME ON PEDADA FRUIT SKIN EXTRACT(Sonneratia caseolaris) TOWARD MICROBIOLOGY QUALITY OF NILE TILAPIA (Oreochromisniloticus) FILLET DURING COLD TEMPERATURE STORAGE (±50C) Suryana Suryana; N Ira Sari; Syahrul Syahrul
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACTThis research was aimed to determine the effect of soaking time on pedada fruit skin extract(Sonneratia caseolaris) toward microbiology quality of nile tilapia (Oreochromisniloticus) fillet during cold temperature storage(±50C).The method used in this research was a Randomized Block Design (RBD) non factorial with 3 treatment levelsP0(without pedada fruit skin extract), P30(soaking on pedada fruit skin extract for 30 minutes), and P60(soaking on pedada fruit skin extract for 60 minutes) with a concentration 30% and soaking time in a cold temperature (±50C) for0, 7, 14 and 21 days. The tested parameters were microbiology analysis (total bacterial colony, Salmonella sp,Escherichia coli) and organoleptic analysis (appearance, odor, texture,  and taste). The result indicatedthat the tilapia fillet was significantly affect to the microbiology and organoleptic quality, whereas the treatment with soaking on pedada fruit skin extract for 60 minutes and 21 days of storagewas the best treatmentwith total bacterial colony1.8 x 105colony/g, Salmonella sp (negative), Escherichia coli (negative), and organoleptic tested for appearance(6.4) with characteristic of flesh was white and attractive, odor(6.4) with a fresh and specific of nile tilapia smell, texture(6.4) elastic rather soft and compact, taste (6.0) rather tasty and specific fresh fish taste during 14 days of cold storage.Keywords:pedada fruit skin, tilapia fillet andduring storage
Co-Authors 'Asyara, Meiriza -, Hadira . Ermanto . Hamsiah A La Nafie, Yayu A, Yufrizal A. Edeth Fuari Anatasya A.A. Ketut Agung Cahyawan W AA Sudharmawan, AA Abbas Abbas, Abbas Abd Kadir, Abd Abdilah M, Fardan Abdul Muis Mappalotteng Abdul Wahid Abdullah Abdullah, Nuraeni Abdullah, Ratna Abdullah, Razak Abugar, Rizqah Adev, Alya Mutiara Adev, Sarra Mutiara Adian Husaini Aditya Rachman Aliunputra Adler, John Afrawasih, Nisa afwan, zul Agahirber, Agahirber Agry, Agry Falah Agustia, Sri Novelta Agustian, Raihan Ainur Rifqi, Ainur Akbar Iskandar Akib Akib, Akib Akram, Andi Muhammad Al Habib Septindri Al Tafakur La Ode Ali Amrin Alifya NFH Alimuddin Syar, Alimuddin Alvia, Devi Alyana, Afrianti Amanda Ariela Kalungga Ambiyar, Ambiyar Amiluddin Amiluddin, Amiluddin Aminuddin , Rosihan AMINUDDIN, ROSIHAN Aminullah, Andi Muhammad Aminuyati Amir Amir Amiza, Elsi Amri, Andi Amrozi Khamidi Andarini Diharmi Andi Mappatompo Andi Muhammad Idkhan Andi Syarifuddin Andi Tamsil Andriani, Andarini Andriani, Linda Anggi gusdinata Anggraeni, Najwaty Anggraini, Mona Anggraini, Vina Annisa, Dyfa Anwar, Alifah M. Anwar, Dian Purnamasari Apriani, Fiqrah Aprilia, Vilza Aprimanto, Imam Taufiq Apriyansyah, Roli Ari Sasmoko Adi, Ari Sasmoko Ariesty Fujiastuti Arif Arif Arif Budi Raharjo Arifin Arifin Arifin Ariyanti Saleh Arman Hidayat Armin, Cece Kirani Arnelia, Mutia Rahmi Arsy, Amelia Aryono, Aryono Asbar Asbar, Asbar Asizah, Andi Balqis Mutiara Asmidar Asmidar Asnaniar, Wa Ode Sri ASRIA, SENI Atang, Ahmad Attabari Aldin Aulia, Fitrah Ayu Diana Azis, Syarfi Azizah Azizah Badarwan Badarwan, Badarwan Bar, Abdul Basayarahil, S. Farrel Auqi Baswara Baso Intang Sappaile, Baso Intang Benget Hutahaean Beni, Wahid Hasyim TRA Bilqis Suci Arfani Husnul Hotimah Bintal Amin BN, Ramadhani F Bustari Bustari Bustari Hasan Caroline, Maria Ciptosari, Fitri Dahlia Dahlia Dan Tandi Danial - Danial, Dini R. Darnis Arief Darwis, Muhajir Datuk, Amirulah Debi Rachmadani Deli Rosiana Yanti Deniyatno, Deniyatno Desantri, Sovia Devianti Devianti Dewi Fauziyah Putri Dewi, Merry Prima Dewi, Shabrina Syntha Dewita Buchari Dewita Dewita Dewita Dewita Diah Indriastuti Dialestari, Rona Dian Iriani Didin Saefuddin Dinda Futhi Khumaira Dirgantara, Arya Djalil, Nia Kurnia Djalil Djam'an, Fitriwati Djamaluddin, Nursyamsi Dodik Tugasworo Doho, Yohannes Don Bosco Dwi Angriyani P.M Dwi Eriyanto Dwinanda, Annisa Dyah Vitalocca Dzakir, Laode E Bahruddin Edison Edison Eko Bambang Murdiansyah Elfia Sukma Elfia Sukma, Elfia Eliza Eliza Emiyarti Emiyarti, Emiyarti Endang Mutiawati Rahayuningsih* ENDANG MUTIAWATI, ENDANG Erizal Gani Erizon, Nelvi ESTER NAIBAHO Ezi Melia Rahmi Fadilla, Giani Fahrul Fahrul Faisal Faisal Fajar Zainulloh Fajrudiansyah, Bayu Fathima, Raisha Fathur Rahman Rustan Fatmawati Fatmawati Fatmawati Gaffar Fattah, Farniwati Fauzi, Nasrul Febrina M Febrina Febriyanti, Nurul Fika Faridotul .C Fikri, M. Zakiyul Fiqri, Aidil Firmansyah, Muhammad Adifa Fitri Yani Salsabila Ritonga fitria ningsih Fitria, Ulfa Fitriani, Anisa Frasandy, Rendy Nugraha Fredy, Etri Selpawani Friza, Maisarah Gaffar, Indra Genta Sakti Golwi, Trivonia Gusnetti Gusnetti Gusthio, Rona Haba, Paulus Hadi, Budi Al Haerul Purnama Hafifah, Nur Hafsah, Hafni Hairul Basri Hajenang, Hajenang Halil, Citra Buana Hambali, Jhoni Hadi Hamiddin, Muhammad Irwan Nur Hamzah Hasan, Hamzah Handayani, Sri Harahap, Effnida Harisa, Akbar Harsa, Fetia Harvano, Yonas F HASAN, IBRAHIM Hasanah Hasanah Hasanuddin Hasanuddin Hasbalah, Kartini Hasdi, Hasdi Hasmah Hasmah, Hasmah Hasnidar Hasnidar Hasriani, Andi Hasriyanti Hendra Jaya Hendra Jaya Hendrik Hendrik Henry Robby Mustaqim Heri Hermawan Hermanto, Andi Herni Sulastien Hersanius Kurnia Peong Hidayat, Nasrul Hidayatullah Hidayatullah Hikari Satya, Joshua Hismayasari, Intanurfemi B. Husin Husin, Husin Hyllong Jessica Sitorus I Made Suartika Ibnumal, Ibnumal Ichwana Ichwana Ida Ayu Putu Sri Widnyani Idkhan, Andi Muhammad Idris Idris Ikhlimah, Ikhlimah Ilham Azhari Nasution Imai Indra Imelda, Eva Imran Imran Ina Damayanti Indra Anggraini Ira Sari Ira Yani Eka Putri Irasari, N. Irfan Wildzan Muafa Irma Andriani Irvina Nurachmi Irwan, Andi Masyitha Irwandi Irwandi Irwandi Irwandi Ishak, Suryadi Isropil siregar Iswadi, Muhamad Khalid Iwan Suhardi Jasman Jasman Jasruddin Jasruddin Jaya, Rio Irhan Mais Cendra Jayawarsa, A.A. Ketut Joni Efendi Joni Efendi, Joni Jonny Zain Juhri, Muhammad Juita, Afriana Julyyanti, Yayuk Juswanto, Gerard Juwita, Afriana Kadek Ayu Erika Kaharuddin Arafah Kamaruddin, Mutia Kamran, Muhammad Kanang, Sri Wahyuni Yunus Karim, Sugeng A. Karnila, Rahman Karnila Karomah, Qori Kasim, Muslim A. Kasmiati Kasmiati Kasri, Kasri Kholik Prasojo Kibtiyah, Mariatul Kiko, Burhan Komarujaman, Ilham Kulsum Kulsum, Kulsum Kumala Sari Kumalasari, Rizki Kumalasari, Rizky Kurniati Kurniati Kusrini S. Kadar KUSUMA, HENDRIX INDRA L Sam, Noer Chadijah La Ode Dzakir Latif, Aulia Insani Laura Armanda Leiwakabessy, Ivonne M. Lely Indriaty Lestari, Alfia Risa Loli Safitri Lu'mu Lucky Meliana Manurung Luthfiani, ST. Luthfiyyah, Atsarina M ikhsan satriadi M Zaim M. Anwar, Alifah M. Mirmanto, M. Mabe Parenreng, Jumadi Machdi, Syakira Permadani maifita, yesi Makmur , Andi Amal Hayat Malara, Reginus Tertius Mansyur Mansyur Mardhotillah, Bunga Mardiana Mardiana Mariani Harahap Martalena Zebua Martaliana, Lidhya Marty Mawarpury Masa, M. Anas Masditou, Masditou Masgode , Muhammad Buttomi Masri Masri Maulana, Ikhsan Maulana, Muhammad Dinar Melani, M. Melani, Melyann Merdekawati, Eka Merisa Fauziah Metusalach Metusalach, Metusalach Mhd Fadhli, Mhd Fadhli Miboy, Arif Mirna Ilza Mochamad Fajar Wicaksono Monisa Eka Yolanda Moonti, Roy Marthen Mufarrihul Hazin Mufrizal, Rizki Muh. Ramadhan Muhaemin Badaruddin Muhamad Reza Muhammad Alghifary Gumay Muhammad Iqbal Harikhman Muhammad Muhyiddin, Muhammad MUHAMMAD RIZAL Muhammad Yunus Muhtar, Ahmad Rizal Mujahid Mujahid, Mujahid Mukhlisulfatih Latief Mukmin Mukmin Mulyadi Mulyadi Mulyadi Mulyadi Muntazarah, Fediyatun Munzir Munzir, Munzir Mursalim Ninoy La Ola Muryan Awaludin Mustafa, Zulhasari Mutia, Ulmiza Putri N Ira Sari N. Ira Sari N.Ira Sari Nafs, Ummul Tazkiyatun Najiatul Karimah Namruddin, Respaty Naomi Magdalena Simatupang Narmawan, Narmawan Nasrah Natsir Nasrullah, Asmaul Husnah Natsir, Syamsul Alam Nautu, Albert K. NFH, Alifyah Ningrum, Evi Wulan Ningsih, Eka Rahma Nirmawati, Nirmawati Nisyak, Rahmatun Nizamuddin Nizamuddin Nofri Zayani Nofrial . Norliza Binti Jamaluddin Novianti, Rahmi Novitasari, Adani Nur Asyik, Nur Nur Fitri Nur Hamdani Nur Irdawati Nur Setiawati Nur Syamsiah, Nur Nur Wahida Yusuf Nur Wahyuni Munir Nuradha, Nuradha Nurdin Nurdin Nurfasiha, Nurfasiha Nurhafizah Nurhafizah Nurhajar, Nurhajar Nurmadhani Fitri Suyuthi Nursab, Muhammad Hamka Nursanti Anwar Nursinah Amir, Nursinah Nursyafika, Nursyafika Nursyirwani, Nursyirwani Nurul Nurul Nurwandri, Andri Nuurhidayat Jafar Oktavia, Peni Ophirtus Sumule, Ophirtus Pairin Pairin, Pairin Pakka, Hariani Ma’tang Palumean, Ratte Pandri Pandiatmi Paramitha, Indah Patadjai, Andi Besse Patahuddin Patahuuddin Patmawati, Try Ayu Pawennei, Mulyati PENDI PENDI Potolau, Michel Jacson Nalawo Prasetyo, Bagus Eko Pratiwi, Putri Ayunda Pratiwi, Yunisti Prianto, Andri Purnamawati Purnamawati Puspaningtyas, Retno Putri Putri Putri, Thesia Maharani Qalbi Salim Qamarani, Rasyiqah Radeni Sukma Indra Dewi Radjawane, Christy Rafiqa Mulia Indah Sari Sam Rahmadani Rahmadani Rahmah, Andi Nur Rahman, Malik Mulyanto Rahmi Mulyati Rahmi, Mufti Hatur Rahmiwati Rahmiwati, Rahmiwati Raihana, Salsa Billa Rakasiswi, Giri Ramadhan, M. Rizki Ramadhany, Alifah Nur Ramazanova, Makhabbat Ramdan Satra Ramlawati Ramlawati Rangga, Naufal Fajri Rasyid, A. Ramli Ratih, Maistika Ratna Ratna Rauf, Jumriah razak Abdullah Reflinda, Reflinda Reflinda, Reflinda Reginus Tertius Malara Renaldi, Ahmad Restika, Indah Retnaningsih Retnaningsih Rezki Yeti Yusra Ria Satriani Ria Yuni Lestari Rifqa, Haniifatul Rina Rembah Rini Rachmawaty rishel, rika astria Riska, Muhammad Riski Abadi Risnawati Risnawati Risti Oktaviani Ritonga, Supardi Rizki, Imelda Rizqon Imroatun Syarifah Lubis Rizqotussofia, Rizqotussofia Romauli Nababan Ronaldo Siagian Rosidah, Kolifatur Rosiska Banjarnahor Rosyidah Arafat, Rosyidah Rudy Tanjung Ruslan Ruslan Ryan Mirza Mirza S, Suwarto Sabti, Agus Safarudin, La Ode Safira, Rifna Safitri, Loli Safri Safri Sahliana, Sahliana Sahrul Sahrul Said, Syahrani Saipul, Sitti Zaimin Rahmat sakti, genta Saldy Yusuf Saleh, Ariyanti Saleh, Ariyanti Salmiah Salmiah Salu, Sahrul Poalahi Samrin Samrin, Samrin Sandifa Anggraini Sangadji, Darha SANI SANI Santhy Wisuda Sidauruk Sapriono Sapriono Saputri S, Dian Saputro, Roman Hadi Sari, Masitha Dewi Sarpan Sarpan Sary, Desta Winda Satriya Pranata Sazliana, Sazliana Setioso, Agus SETYAWATI, DESY RAHAYU Shabrina Syntha Dewi Shandy Shandy Sidauruk, Shanty W Siddik, Hasbi Sihotang, Wanti Perinduri Silvania Bulderita Sinarep Sinarep Sirajuddin Sirajuddin Siti Helmyati Siti Nurhalija Sitti Fakhriyyah, Sitti Sjahruddin, Herman Sjattar, Elly L.Sjattar Solo Oba Putra Sibagariang Sri Devi, Sri Sri Nurhayati St.Nurfatul Jannah Stella Puspaning Mawarni Steven Ridho Pratama Suardi Loekman Subaedah, Subaedah Subair, Ahmad Suci Rahmawati, Suci Sujita, Sujita Sukendi Sukendi Sukirno Mus Sukmawati Sukmawati Sukmawaty Sukmawaty, Sukmawaty Sulastien, Herni Sulastri Sulastri Sultan Sultan Sunarso Sunarso Sundari, Sri Suprapto, Yon Supratno, Haris Supri, Aisyah Supri, Aisyah Suruwaky, Amir M. Suryana Suryana Suryana, Elvi Suryani, Rina Susi Handayani sutrisno, ahsani Suwarto Suwarto Suwarty, Suwarty Suyatno, La Ode Muhammad Suyono Suyono Syafitri, Widya Syahfitri, Nova Syahriah Sari Syahrilla putri, Verdana islami Alwi Syalviana, Evie Syam'un Syam'un SYAMSU ALAM Syamsuddin Syamsuddin Syaputri, Syaputri Syarthini Indrayani Tamaulina Br Sembiring Tamba, Putri Geovany Tang, Baco Tang, Beddu Tati Rohmayati Taufani, Taufani Taufik Suryadi Ismail Taufik Suryadi, Taufik Thamrin Thamrin Tia Sundari Tiara Roudotul Tjipto Leksono Tohir Abdul Majid Toshniwal, Navneet Shamsundar Tri Andi, Tri Trinata, Ario Surya Ummu Balqis Usman, Muh. Syawal Usman, Muhammad Syawal Valentino Aris, Valentino Veni Hadju Veni Roza W. Ningsih, Nining Wahab Wahab Wahyu Fitra, Wahyu Wahyu Wijaya Widiyanto Wahyudi, Adi Indra Wahyuni Arni Wakano, Salsabila G. P. Wakhinuddin Wakhinuddin, Wakhinuddin Waskito Waskito, Waskito Wati, Irawan Patma Wati, Nofi Selvia Wela, Raima Wijaya, Untung Willyansyah, Willyansyah Wulandari, Denok Wulansari, Lusiana Yan Irianis Yana, Rahma Yasinta Dewi Pradina Yasti Sari Yasti Sari Yatjong, Isramyano Yayuk Julyyanti Yodang Yodang Yuliana Syam Yuliatiningsih, Yuliatiningsih Yuntarisa, Atika Pradana Yurni yurni Zahra, Raudyatuh Zaifullah, Muh. Zainuddin, Elmi N. Zainuddin, Zainuddin Zakiaturrahmi, Zakiaturrahmi Zakina, Besse Ririn Zalmadani, Hendro Zamroni, Surono Zidiq, Muhammad Ishak Zr, Surono Zulmaidas, Ikhsan Zuraida, Eli