p-Index From 2021 - 2026
16.513
P-Index
This Author published in this journals
All Journal JURNAL ILMIAH PLATAX KURVA S JURNAL MAHASISWA Jurnal Pengabdian Kepada Masyarakat Sakai Sambayan Mutiara Medika: Jurnal Kedokteran dan Kesehatan Jurnal Sains dan Teknologi Pangan JISPO (Jurnal Ilmu Sosial dan Ilmu Politik) RETORIKA: Jurnal Bahasa, Sastra, dan Pengajarannya SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jurnal Fish Protech Jurnal Chemurgy Jurnal Peternakan (Jurnal of Animal Science) Techno-Fish Seminar Nasional Lahan Suboptimal PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat EKUITAS (Jurnal Ekonomi dan Keuangan) Yustisia Merdeka : Jurnal Ilmiah Hukum Indonesian Physical Review JIKAP PGSD: Jurnal Ilmiah Ilmu Kependidikan Ensiklopedia Social Review Pedagogiana - Jurnal Pendidikan Dasar Jurnal Onoma: Pendidikan, Bahasa, dan Sastra Jurnal Keperawatan (JKEP) Jurnal Kesehatan Panrita Husada Jurnal Bébasan Jurnal Ners Widya Husada Jurnal Pengabdian kepada Masyarakat Nusantara Tekper: Jurnal Teknologi dan Manajemen Industri Pertanian MAHESA : Malahayati Health Student Journal Jurnal Pengabdian Perikanan Indonesia Edible : Jedb FOCUS: Journal of Social Studies LANGUAGE: Jurnal Inovasi Pendidikan Bahasa dan Sastra Widya Publika Nuances of Indonesian Language Almufi Jurnal Pengabdian kepada Masyarakat Jurnal Pengabdian Masyarakat Ilmu Terapan (JPMIT) Jurnal Agricultural Biosystem Engineering LEBAH JOURNAL OF CHEMICAL NATURAL RESOURCES (JCNaR) JMLS: Journal of Medical Laboratory and Science Teknologi Sipil : Jurnal Ilmu Pengetahuan dan Teknologi Jurnal Salamata Depik Jurnal Ilmu-Ilmu Perairan, Pesisir dan Perikanan Jurnal Lanskap Politik AL-SULTHANIYAH POMA JURNAL Strata Social and Humanities Studies At-Tajdid: Journal of Islamic Studies Welfare State Jurnal Hukum Research and Innovation in Applied Linguistics MADIKA: Jurnal Politik dan Governance Jurnal Penelitian Pendidikan Indonesia Jurnal Pengabdian Fakultas Pertanian Universitas Lampung Indonesian Journal of Community Empowerment Depik Jurnal Ilmu-Ilmu Perairan, Pesisir, dan Perikanan Bakti Hayati Jurnal Suara Politik Journal of Fisheries & Marine Jurnal Akademika Kimia Jurnal Ragam Pengabdian JARI : Jurnal Akuakultur Rawa Indonesia SEMINAR TEKNOLOGI MAJALENGKA (STIMA)
Claim Missing Document
Check
Articles

EVALUASI TEKNIK PENYIMPANAN DINGIN TERHADAP ORGANOLEPTIK TELUR KONSUMSI Rahmawati, Winda; Kiromah, Isrofiatul; Telaumbanua, Mareli; Haryanto, Agus; Tamrin, Tamrin
Jurnal Peternakan (Jurnal of Animal Science) Vol 8, No 1 (2023): JURNAL PETERNAKAN (JURNAL OF ANIMAL SCIENCE)
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jas.v8i1.16747

Abstract

Telur merupakan bahan pangan yang tergolong cepat rusak. Oleh sebab itu sehingga perlu memerlukan dilakukan penanganan secara tepat untuk mempertahankan kualitasnya. Penyimpanan dingin dapat menjaga kualitas telur dan meningkatkan daya simpan. Tujuan dari penelitian adalah mengevaluasi kualitas telur konsumsi dengan suhu penyimpanan dingin yang berbeda melalui uji organoleptik. Rancangan penelitian yaitu Rancangan Acak Lengkap (RAL) dengan 3 ulangan. Jenis telur pada penelitian yaitu telur ayam ras, telur itik dan telur puyuh kemudian disimpan pada suhu dingin (5°C, 10°C dan 15°C) selama 60 hari. Parameter uji organoleptik yang diamati terdiri dari rasa, aroma, warna dan tekstur. Hasil penelitian yaitu telur yang disimpan pada suhu 5°C, 10°C dan 15°C tidak berpengaruh nyata terhadap aroma, warna, rasa dan tesktur telur pada tingkat kesukaan panelis. Aroma telur itik dinilai lebih amis daripada telur ayam dan telur itik. Warna kuning telur itik lebih terang dibandingkan telur ayam dan telur puyuh. Kesimpulan penelitian adalah uji organoleptik dari aroma, warna, rasa dan tekstur pada telur pada penyimpanan dingin selama 60 hari masih dapat diterima atau disukai oleh panelis.
VITALITY OF THE LAUJE LANGUAGE ENCLAVE IN THE FAMILY DOMAIN IN TOLITOLI REGENCY Tamrin, Tamrin; Haliq, Abdul; Marzuki, Abdul Gafur; Fatinah, Siti; Asri B, M.
RETORIKA: Jurnal Bahasa, Sastra, dan Pengajarannya Vol 17, No 1 (2024)
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/retorika.v17i1.58857

Abstract

This research aims to describe the vitality of the Lauje language as an enclave of ethnic minority languages in Tolitoli Regency, Central Sulawesi. The method used is a sociolinguistic approach with questionnaires, interviews, observation, and recording techniques. Next, it was analyzed descriptively based on frequency and percentage calculations and processed using the SPSS program. The results of the analysis show that the vitality of the Lauje language based on age, those aged 40–50 years and those aged over 60 years is still very strong, namely the Lauje language, and those aged under 20 years and those aged 20–39 years are in a position that is vulnerable to decline. Furthermore, the vitality of the Lauje language is based on education; respondents with no school education and stable basic education maintain their Lauje language but have the potential to experience decline. The vitality of the Lauje language in the family domain based on work as farmers is still stable in maintaining its language, and those who work as housewives are still very strong in maintaining their language. The Lauje language is in a safe position. Overall, the vitality of using the Lauje language in the family domain is 0.69, which means that the vitality of the Lauje language in the family domain is in a stable, steady position but has the potential to experience decline.
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
Publisher : abe.fp.unila.ac.id

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
Publisher : abe.fp.unila.ac.id

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
Publisher : abe.fp.unila.ac.id

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
Publisher : abe.fp.unila.ac.id

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
Publisher : abe.fp.unila.ac.id

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
Publisher : abe.fp.unila.ac.id

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
Publisher : abe.fp.unila.ac.id

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
Publisher : abe.fp.unila.ac.id

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).
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 Anggereni, Kustia Angggraini, Dewi Anggraini, Serly Angraeni, Rini Annisa Fitriani, Annisa Annisa, Wa Ode Siti Nur Ansharullah ansharullah Ansori, Ardy Setya Aprilya, Dea 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 Atlantic, Mia 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 Doni saputra 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 Isamu, Kobajashi Togo Ishak, Andi Abdul Azis Jamhari Jamhari Jamrudin, Hasrin Jannah, Nur Iffatul Jayadi, Muhammad Juairiah Juairiah, Juairiah Juharni, Juharni Jumadin ., Jumadin Karyatin Karyatin, Karyatin 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 Marisi, Esther Lenny Dorlan mariyati mariyati Marpongahtun, Marpongahtun Mataputun, Donny Richard Ma’bar, M. Fadin Meli, Wa Ode Merynda Indriyani Syafutri Mintarsih, Endah mondo, Firdawati Muchdar, Fatma Mufti Abdul Murhum Muh. Aris Muhammad Amin Muhammad Amrullah Pagala MUHAMMAD MASKUR, MUHAMMAD Muhammad Natsir Muhammad Ridwan Arif 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 . Rahayu, Cicielia Ernawati Rahmad Hari Purnomo Rahmah, Fadhlilla Monica Rahmat, Saleh Rahmatang, Rahmatang Ramadhani, Imes Suci Ramadhon, Azkiya Putri Ramlan, H. Ranat, Zahratul Wardha Ranggawati, Mustika Ratna Ratna Rattagi, Risma Rego Reski, Reski Restu Libriani RH. Fitri Faradilla Ria Ariany Rima Berlian Putri Rimbun, Lenny Rosbi Rini Apriliani Rinto Rinto Ririn Ririn 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 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 Wulandari, Tri Laela Yanti, Indri Yudi Haryono Yudistira Yudistira Yuga, Ahmad Yudha Yuliana Yuliana Yundari, Yundari Yuni Safitri Zakaria, Rizky