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Pembuatan Tepung Telur Ayam (Gallus gallus. D) Asin Rebus Andriyani, Yulita Andina; Tamrin, Tamrin; Kuncoro, Sapto; Warji, Warji
Jurnal Agricultural Biosystem Engineering Vol 2, No 4 (2023): December 2023
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Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jabe.v2i4.8389

Abstract

Chicken eggs are a food that is very rich in nutrients, including protein (12.8%) and fat (11.8%). The high levels of water, fat and protein in eggs can make them a good medium for bacterial growth. Quality deterioration in eggs can be prevented by using egg preservation methods, namely drying eggs into egg powder or flour. Chicken eggs are still very limited and inefficient processing to be used as salted egg flour. Therefore, it is necessary to conduct research on the manufacture of boiled salted chicken egg flour (Gallus gallus. D). This research was conducted to study the making of boiled salted chicken egg flour and understand the characteristics by taking measurements on whole eggs, egg whites, and yolks using the proximate test method, measurement of fineness, and color test. This research was conducted using a non-factorial Completely Randomized Design (CRD) model consisting of 6 testing factors (T) and (A), namely: T1 whole unsalted chicken eggs, T2 white unsalted chicken eggs, T3 yellow unsalted chicken eggs, A1 whole salted chicken eggs, A2 white salted chicken eggs, and A3 yellow salted chicken eggs. The research results of salted chicken egg flour making is a process that involves drying salted eggs and grinding them into flour form. The preparation of salted egg flour showed that the difference between regular chicken eggs and salted chicken eggs, which resulted, affected the proximate properties and had a noticeable impact on the nutritional composition and physical properties of the egg flour produced, while the moisture content was not significantly different. Keywords: Chicken Egg Flour, Egg Preservation, Proximate Properties, Salted Eggs.
Pengaruh Arah Irisan dan Tingkat Ketebalan Irisan Jahe terhadap Tingkat Kehalusan Tepung Jahe Afrilia, Yuliani; Tamrin, Tamrin; Amien, Elhamida Rezkia; Kuncoro, Sapto
Jurnal Agricultural Biosystem Engineering Vol 2, No 4 (2023): December 2023
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Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jabe.v2i4.8397

Abstract

Ginger has a fairly high fiber content that can affect the flour produced when it goes through the powdering process. The purpose of this research was to determine the effect of the direction and the thickness of ginger slices on the level of flour fineness. The experiment was conducted by using a completely randomized design (CRD) with two factors. The first factor is the direction of the slice with two treatments, namely vertical slice (V) and horizontal slice (H). The second factor was the thickness of the slices with three levels, namely 2 mm (T1), 4 mm (T2), and 6 mm (T3). It treatment combination was carried out in triplicates. The parameters observed were moisture content, repose angle, degree of fineness, uniformity index, grain yield, bulk density, and color. The data obtained were analyzed by using Anova test available in Excel and SAS, if there is significant different among the parameters, then is followed by LSD test at α = 0,05. The results showed that the direction of slices significantly affect the fineness of the flour, in which vertically sliced cuts produced better fineness than that of horizontally sliced cuts. The thickness of cuts did not significantly influence the flour characteristic. Keywords:  Fineness, Ginger, Ginger Fiber, Ginger Flour, Slice Direction, Thickness of the Slices.
Pengaruh Ketebalan Chip Umbi Porang (Amorphophallus oncophyllus Prain) Terhadap Hasil Penepungan Menggunakan Hammer Mill Gustina, Risma; Warji, Warji; Tamrin, Tamrin; Kuncoro, Sapto
Jurnal Agricultural Biosystem Engineering Vol 1, No 2 (2022): Juni 2022
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Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jurnal abe.v1i2.5985

Abstract

Flouration of porang tuber chips is one of the efforts to extend the shelf life and is one way to facilitate the processing of food made from porang tubers. The method in this study was porang chip flouring with a thickness of 1, 3, and 5 mm using a hammer mill with clearance distance of 15, 10, and 5 mm. The flouring process for porang tuber chips was repeated 3 times for each thickness with a weight of 1 kg each. The purpose of this study was to determine the effect of the thickness of the porang tuber chip and the distance between the tip of the hammer mill hammer with a sieve (clearance) on the milling time and working capacity of the pulverizing machine and analyze the uniformity index and degree/modulus of fineness resulting from the milling. The results in this study are the thickness of the porang tuber chip and the clearance distance affect the working capacity and milling results, while the uniformity index is not significantly different and the degree of fineness produced falls into the same category, namely the thicker the chip used, the longer the milling time but the results the smoother the grinding, the smaller the clearance, the less time is used for grinding and the more results milling obtained. The use of the best hammer length hammer mill is using a hammer length of 85 mm, the working capacity is greater and the results obtained are more and smoother flour and the remaining flour is also less than using a hammer length of 75 and 80 mm.
Mempelajari Pewarnaan Tahu dengan Ekstrak Pewarna Alami untuk Variasi Tampilan Tahu Anggraini, Serly; Tamrin, Tamrin; Rahmawati, Winda; Kuncoro, Sapto
Jurnal Agricultural Biosystem Engineering Vol 1, No 1 (2022): Maret 2022
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Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1101.372 KB) | DOI: 10.23960/jurnal abe.v1i1.5951

Abstract

Tofu is a food made from soybean. Tofu generally has a white or yellow color, so the addition of natural dyes from red dragon fruit peel extract, suji leaf extract, and pandan leaf extract will cause the product to have a more attractive color so that it can increase people's interest in consuming tofu.This research was conducted in April-June 2019 at the Bioprocess and Postharvest Engineering Laboratory, Department of Agricultural Engineering, Faculty of Agriculture, University of Lampung, in the Agricultural Product Technology Instrument Room, Department of Agricultural Product Technology, Faculty of Agriculture, University of Lampung, and in the residence of Mrs. Siti Jl .Arjuna Banjarrejo Village, Batanghari District, East Lampung. The research procedure was carried out by preparation of tools and ingredients, the stage of making natural coloring extracts, the calculation phase of the concentration of natural coloring extracts of 4% and 8%, and the processing stage of tofu making processing stage extracts. The treatments given were 4% and 8% concentrations in each color extract with 3 replications. The research parameters consisted of a color test using the Color Meter TES 135 A, a texture test using Brookfield Texture Analizer, and an organoleptic test of taste and aroma using 15 panelists.  The results showed that tofu with extracts of natural pandan leaves 4% concentration was the best treatment combination based on textured and organoleptic tests of taste and aroma.
Pengaruh Coating Lidah Buaya dengan Penambahan Karagenan terhadap Umur Simpan Jambu Kristal Selama Penyimpanan Angraeni, Rini; Tamrin, Tamrin; Asmara, Sandi; Warji, Warji
Jurnal Agricultural Biosystem Engineering Vol 2, No 1 (2023): March 2023
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Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jabe.v2i1.6715

Abstract

This research was conducted to observe the effect of edible coating aloe verawith a combination of carrageenan concentration on the shelf life of crystal guava fruit. This study was designed using linear regression consisting of 2 factors. The first factor consists of 3 levels of carrageenan concentration which includes K1 = 0.1% , K2 = 0.2% , K3 = 0.3% . The second factor is the variation of storage temperature which consists of 2 levels, namely storage at room temperature 27℃ and cold temperature 11℃. The application of edible coating of crystal guava fruit with a layer of aloe vera gel and carrageenan has an effect on maintaining the quality of crystal guava fruit against weight loss, green skin color, hardness, total dissolved solids, water content and organoleptic test of storage taste (room temperature) of crystal guava fruit to age. keep 6 days and storage (low temperature) crystal guava fruit up to a shelf life of 9 days after application. K3 treatment (carrageenan concentration 0.3%) can be used to maintain the quality of crystal guava fruit during storage. Keywords: Carrageenan, Edible Coating, Stronge Temperature, Sweet Seedless Guava
Uji Kinerja Alat Pencacah Rumput (Mini Chopper) Type TMB 01 S, Rizki Kurniawan; Tamrin, Tamrin; Asmara, Sandi; Kuncoro, Sapto
Jurnal Agricultural Biosystem Engineering Vol 3, No 1 (2024): March 2024
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Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jabe.v3i1.8929

Abstract

The high amount of food crop production in East Lampung Regency produces abundant biomass. This biomass can be used as silage for animal feed. A grass chopper is needed to make silage. The aim of the research was to test the performance of the TMB 01 type grass chopper on corn stalks and elephant grass with engine rotation speeds of 800, 1000 and 1200 rpm. This research was carried out in June - November 2023, at the Self-Help Agricultural and Rural Training Center (P4S) Tani's Market Balerejo, East Lampung Regency. This research was carried out with observation parameters measuring chopping time, measuring machine rotation speed, measuring fuel consumption, measuring the diversity of biomass mass that had been chopped. The research results show that rotational speed (rpm) influences work capacity, working time, fuel consumption and chopping diversity. The best rotation speed of the shredding machine is 1200 rpm. Keywords:  Biomass, Engine Revolution, Shredding Machine, Work Capacity.
Proses Pengeringan Kunyit (Curcuma domestica Val) dan Sifat Fisik Tepung yang Dihasilkan Sari, Fadilah Kurnia; Tamrin, Tamrin; Kuncoro, Sapto; Warji, Warji
Jurnal Agricultural Biosystem Engineering Vol 3, No 1 (2024): March 2024
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Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jabe.v3i1.8749

Abstract

Currently, the public's tendency to consume traditional medicines is quite high, based on the existing potential, the medicinal product that can be widely developed is the turmeric plant. Turmeric stored in dry powder form has a lower curcumin content than fresh turmeric, namely containing 3-5% curcumin. Therefore, storing turmeric in powder form with a low water content is one way to maintain the quality of turmeric. This research was carried out with three treatments with three repetitions, including drying with a tool using solar energy, drying with a tool using electrical energy, drying with a tool using solar energy and electrical energy (hybrid), and drying using a winch (as a control). . Observations carried out to determine the physical properties of the turmeric flour produced were in the form of color measurements, bulk density measurements, air absorption measurements, stack angle measurements, and measurements of the degree of fineness of the material. Based on the results of the tests carried out, drying using solar and electric energy (hybrid) takes 8 hours, followed by testing using electric energy which takes 10 hours. The flouring process is carried out by blending dried turmeric for 5 minutes. The temperature and type of treatment carried out during the turmeric drying process did not have a significant effect on the turmeric flour produced. Keywords: drying, hybrid, flour, turmeric.
Pengaruh Fermentasi Biji Kakao (Theobroma cacao L.) Terhadap Karakteristik Pengeringan Ansori, Ardy Setya; Waluyo, Sri; Haryanto, Agus; Tamrin, Tamrin
Jurnal Agricultural Biosystem Engineering Vol 1, No 1 (2022): Maret 2022
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Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jurnal abe.v1i1.5800

Abstract

This research aims to analyze the effect of fermented cocoa beans on drying characteristics.  This research was conducted to examine the drying characteristics of unfermented cocoa beans and fermented cocoa beans.  Fermented cocoa was resulted from two difference levels of yeast as fermentation starter: 3 grams of yeast / 5 kilograms of cocoa and 5 grams of yeast / 5 kilograms of cocoa. As a control, unfermented cocoa beans were also done.  The fermentation chambers were designed with variations in the number of 10, 20 and 30 holes and 12 mm diameters.  The drying cocoa beans were set at a fixed temperature (60 ° C) and drying air velocity of 3.0 km / hour and the power used was 11.34 watts. The results showed that the use of yeast has significant effect on the quality of the dryed cocoa beans using LSD test at  a value of 5%.  Fermented cocoa using 3 grams yeast as starter and 10-holes chamber showed a better drying performances (moisture content and shrinkage).
Pengeringan Kopi Robusta (Coffea canephora) Menggunakan Rumah Pengering Hybrid Tipe Rak Wicaksono, Yoga Arif; Warji, Warji; Tamrin, Tamrin; Kuncoro, Sapto
Jurnal Agricultural Biosystem Engineering Vol 2, No 4 (2023): December 2023
Publisher : abe.fp.unila.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jabe.v2i4.8391

Abstract

Coffee is one of the mainstay plantation commodities in Indonesia. In 2015 Indonesia had a coffee plantation area of 1,254,382 hectares, with a production of 379,005 tons. Coffee is one of the mainstay commodities in Indonesia's plantation sector. The role of coffee commodities for the Indonesian economy is quite important, both as a source of income for coffee farmers, a source of foreign exchange, a producer of industrial raw materials, and a provider of employment through processing, marketing, and trade activities (exports and imports). The Robusta coffee drying process will result in the dried product experiencing changes in color, texture, and aroma. The purpose of this study was to analyze the characteristics and drying process of Robusta coffee using a rack-type hybrid drying house with three treatments, namely, drying with a drying house using solar energy, drying with a drying house using solar energy and gas energy (hybrid) and conventional drying. The length of time to dry 10 kg of Robusta coffee to approximately 11.5% moisture content is for drying with a drying house using solar energy takes 96 hours or 12 days, for drying with a drying house using solar energy and gas (hybrid) takes 80 hours (10 days) and for drying using tampah (conventional) takes 104 hours (13 days). Keywords: Dryer, Hybrid, Robusta Coffee.
Analisis Kebutuhan Air untuk Penanakan Nasi dengan Berbagai Jenis Beras Faizah, Intan Nurul; Tamrin, Tamrin; Rahmawati, Winda; Suharyatun, Siti
Jurnal Agricultural Biosystem Engineering Vol 3, No 2 (2024): June 2024
Publisher : abe.fp.unila.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jabe.v3i2.9538

Abstract

One of the factors affecting rice fluffy level is water and rice ratio in the process of cooking.  This study aims to determine the effect of the ratio of rice and water to the nature of the tender of rice with scoring test conducted by several panelists and analyze the right water needs in the process of rice cooking.  The research was conducted in February 2018, at the Laboratorium Rekayasa Bioproses dan Pascapanen, Jurusan Teknik Pertanian.  This research used three types of rice, Rojolele, Cimelati, and IR 64 with the treatment of rice and water ratio: 5: 8,5: 9. 5:10, 5:11. Research stages include analysis of amylose content, duration of cooking, rehydration power, texture, and scoring test of level tender and level of fondness to the tender.  The results showed that, the higher the water and rice ratio, the longer cooking time, the rehydration power increased, the texture was more tender.  In the same water and rice ratio, Cimelati rice has the highest residence value than Rojolele and IR 64, while Rojolele rice has the lowest residence value compared to Cimelati and IR 64. The highest preference value of Rojolele rice rice is shown in the ratio of rice and water 5:11, while on rice Cimelati and IR 64 is 5:10. Keywords:  Amylose, Rehydration Power, Fluffier, Ratio of Rice and Water, Rice.
Co-Authors - Afrizal A.A. Ketut Agung Cahyawan W AA Sudharmawan, AA ABDU RAHMAN BACO, ABDU RAHMAN Abdul Gafur Marzuki Abdul Haliq, Abdul Abdullah, Nursanti Acep, Sujatnika Adipa, Rakha Aditya, Rizki Andri Ahmad Adriani, Rovina Adrianti, Yulis Afrilia, Yuliani Agung, Amy Pratiwi Agus Haryanto Ahmad, Khamsiah Aisah, Mutiara Nur Aisyah, Deva Ayu Aji, Armadito Abilawa Cipta Ali Akbar Alpandi, Alpandi Amalia, Anggun Clarisa Amanda, Ikko Putri Anas, Ismail Andayani, Siti Andi Bahrun Andriyani, Yulita Andina Angggraini, Dewi Anggraini, Serly Angraeni, Rini Annisa Fitriani, Annisa Annisa, Wa Ode Siti Nur Ansharullah ansharullah Ansori, Ardy Setya Aprilia, Sella Aprinal, Fery Aras Syazili Arif, Marhana Aris, M. Aris Aris, Muhammad Ariyani, Gusniar Paulin AS Aku, AS Asdar Asdar Ashar, Fitriyani Asnani Asnani Asranudin Asranudin, Asranudin Asri B, M. Asri, Ahmad Asrinaldi Asrinaldi Astuti, Wa Ode Reni Ayu, Melani K Ayuningsih, Fitria Azra, Muhammad Rizki Basri, Nur Waqiyah Bidul, Sayang Budianto Lanya Budy Wiryawan Cahyani, Devi Reskita Cicih Sugianti Damayanti, Eko Regita Darsan, Ismi Musdalifah Daud, Asmar Hi Davitri, Nessia Defira, Citra Demato, Pingkan Najua Deni Karsana Desyandri Desyandri Dewi, Dumaria Santia Doni saputra Dudirianto, Dudirianto Dwi Dian Novita Dwi Ermawati Rahayu Dwi Retnaningsih, Dwi Eka Lidiasari Elhamida Rezkia Amien Eny Kurnia Erni Danggi Evametha Vitranilla, Yudith Fadila Fadila, Fadila Fahlani, Wd Wd Sitti Aisyah Nurul Faizah, Intan Nurul Fajri, Fadhlan Fajriani Suaib, Yermia Nur Faradillah, F Fatinah, Siti Febriana, Elma Ferdin, Ferdin Filli Pratama Fropitasari, Irna Gemilang, Tirta Satria Ghufroni, Muhammad Afif GP, Muhammad Wahyudi Gusprinadi, Hanes Gustina, Risma Haisen Hower Haka, Yogi Hamente, Darwin Hanif, Anwar Hasiah, Hasiah Hasni Hasni Hayati, Wa Ode Rosmila Helmi Helmi Hermanto Hermanto Herni, Sitti Hery Widijanto Hidayatullah, Martin Sulung Hutriani, Nur Iba, Wa Ibrahim Ibrahim Ibrahim, Mohammad Nuh Ichsan, Onne Akbar Nur Idaman Idaman Idris Patekkai Ikbal, La Ode Ilma Sarimustaqiyma Rianse Imran Imran INDAH PUSPITASARI Iralistari, Waode Iralistar Irawati Irawati Irma Setiawan, Irma Irma Yanti Irman Irman Irmayanti Irmayanti, Irmayanti Isamu, Kobajashi Togo Jamhari Jamhari Jamrudin, Hasrin Jannah, Nur Iffatul Juharni, Juharni Jumadin ., Jumadin Jusnawati, Jusnawati Kasim, Nurdin Kiromah, Isrofiatul Kuncoro, Sapto Kurniawan, Yoni Kuswanta Futas Hidayat L, Mariani L, Mariani. La Aba La Karimuna La Ode Nafiu La Oge La Rianda Labenua, Rusmawati Laibu, Hartina Landika, Wahyu Aditiawan Lestari, Wa Ode Mazwin Lili Fitriani Linasari, Linasari Madiki, A Maharani Maharani, Maharani Maktub, Zana Azalia Malan, Sudirto Mardianta, I Gede Mareli Telaumbanua Mariana, Nining mariyati mariyati Marpongahtun, Marpongahtun Mataputun, Donny Richard Ma’bar, M. Fadin Meli, Wa Ode Merynda Indriyani Syafutri Mintarsih, Endah mondo, Firdawati Muchdar, Fatma Muchlis Muchlis Mufti Abdul Murhum Muh. Aris Muhammad Amin Muhammad Amrullah Pagala MUHAMMAD MASKUR, MUHAMMAD Muhammad Natsir Muhammad Zakir Muhammad, Hardin Muntahar, Waisya Ade Muzuni, Muzuni Nabila, Leila Nahak, Gradiana Eny najar, najar Najarudin, Najarudin Nalefo, La Ngaropa, Siti Ntia, Wa Nugraha, Moch Isnaeni Nur Asyik, Nur Nur M, Wa Ode Dewiyanti Nur, Rahman Nurhasim, Agus Nurlin Nurlin, Nurlin Nurmadhani Fitri Suyuthi Ode Zuit, Wa Ode Oktafri Oktafri, Oktafri ottong, yuliana Panga, La Parwansyah, Parwansyah Patadjai, Andi Besse Pauzan, Muh Pirna, Pirna Pirnando, Heri Prasetya, Lisa Adum Pratiwi, Citra Prayoga, Agung Prayoga, M. Ilham Dio Purba, Rio Edy Saputra Putri, Cahyani Cahyanti Qadar Hasani Raden, Mustopa . Rahmad Hari Purnomo Rahmah, Fadhlilla Monica Rahmat, Saleh Rahmatang, Rahmatang Ramadhani, Imes Suci Ramadhon, Azkiya Putri Ramlan, H. Ranat, Zahratul Wardha Ranggawati, Mustika Rasid, Rasid Rasyid, Abd. Ratna Ratna Rattagi, Risma Rego Reski, Reski Restu Libriani RH. Fitri Faradilla Ria Ariany Rima Berlian Putri Rini Apriliani Rinto Rinto Ririn Ririn Risnayanti, Risnayanti Ritonga, Irene I. C. Riyadi Subur, Riyadi Rosdiana Rosdiana Rovina Andriani Rudhan, Andi Rudi Febriamansyah Rumpa, Arham Rusalim, Muhammad Mifthah Ruslan B, Ruslan B Ruslan Ruslan Rusli, Solfian S, Rizki Kurniawan Sabrin, Muhammad Sadimantara, Muhammad Syukri sadimantara, muhammad syukri Safitri, Yuniar Andini Sakira, Yuviza Samadan, Gamal M Sandi Asmara Saputri, Rizky Ayu Sari, Fadilah Kurnia Sari, Lusi Puspika Sariati Sariati, Sariati Sarinah Sarinah Sarma, Irfan Santosa Sarmin Sartika Sartika Sasmara, Minche Satria Satria, Satria SATRIYAS ILYAS Septemberiadi, Lando Sesa, Alfreski Sangri Shihab, Shihab Siala, Muhammad Arwan Sihombi, Oryana Silvianti, Elvi Sinaga, Elisabeth Intan Sipa, Nandar Kusrail Sismiati, Sismiati Sitepu, Mia Anjelina Siti Suharyatun Sitti Aminah Somiadi, Somiadi Sri Cahyani, Sri Sri Mulyati Sri Rejeki Sri Rejeki Sri Sudono Saliro Sri Wahyuni Sri Waluyo St. Rukaiyah Sudarto Sudarto Sudirman, Nirwan Sugito - Sul, Muhammad Sulaiman, Syarifuddin Sulistiani, Puspita Novia Sulistianti, Wa ODe Nova Sulsia, Sulsia Sumarni, Sitti Surya, Aufa Suryani Suryani Susanti, Afryani Susanti, Kadek Intan Arni Sutrianingsih, Susi Suwarjoyowirayatno, Suwarjoyowirayatno Suwarjoyowirayatno, Suwarjoyowirayatno Swy, Ignatio Katriel Syaiful, Friska Syarthibi, Ahmad TAKDIR SAILI Takzim, Faris Taufiq Abdullah Taufiq Abdullah, Taufiq Tri Wardani Widowati Triantari, Novi Ufrianto, Ufrianto Ulinsa, Ulinsa Usman Rianse Usmar Usmar, Usmar Utami, Nadya Virera, Julian Imelda WA KUASA Wahab, Djukrana wahab, djukrna Wahidin Wahidin Wahyu, Rizky Wahyunus, Wahyunus WAODE MUNAENI Wardani, Devi Kusuma Warji Warji Waryati, Waryati Weka Gusmiarty Abdullah, Weka Gusmiarty Wicaksono, Yoga Arif Widyaningsih, Tri Sakti Wijaya, Riky Yan Winda Rahmawati Windyastuti Windyastuti, Windyastuti Wisaksono, Muaffan Alfaiz Wisnumurti, Yogie Wiweka Wiwied Widyastuti Yanti, Indri Yudi Haryono Yudistira Yudistira Yuga, Ahmad Yudha Yuliana Yuliana Yundari, Yundari Yuni Safitri Zakaria, Rizky