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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.
Mempelajari Pengaruh Suhu dan Jenis Jeroan terhadap Mutu Tepung Jeroan Tamrin, Tamrin; Putri, Cahyani Cahyanti; Rahmawati, Winda; 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.v2i4.8398

Abstract

Animal feed with high protein content is currently difficult to obtain and has a relatively expensive price, so that the nutritional needs of livestock are less fulfilled. Therefore, this research was done to get livestock feed with good characteristics and to get information on the utilization of chicken organ meats to substitute fish flour in animal feed formulations of fish and poultry.The aim of the study was to study the temperature effect of 50oC, 70oC and 90oC and effectthe type of innards to the final water content, protein and color. Discover the highest protein content of intestinal starch, gizzard and chicken liver after the drying phase with 3 temperature parameters that is 50oC, 70oC, and 90oC. The research stage was carried out with the process of cleaning innards, cutting samples with a thickness of 0.2 cm for the liver and gizzard and a length of 5 cm for the intestine. The next process is drying, then measuring water content, grinding using a blender, sifting using a mesh 50 sieve, then a protein analysis is performed. The parameters observed in this research are moisture content, protein and color250 gram samples of wet innards can produce the average weight of chicken offal flour at all drying temperatures of 30.17 grams and can produce a yield value of 12.06%. The optimum temperature needed for the chicken offal drying process is at a temperature of 90 C with the old drying for 12 hours. The type of chicken innards (intestines, liver and gizzard) does not affect the water content in the end also protein but affects the color of chicken innards. The highest protein innards in the temperature of 90 C, has a percentage of protein in the intestines of 69.8%, liver 70.1%, and angizzard of 71.6%. Keywords:  Chicken Innards, Color, Offal Flour, Protein, Temperature.
Pembuatan Beras Analog Berbahan Tepung Sukun (Artocarpus communis) Pirnando, Heri; Tamrin, Tamrin; Rahmawati, Winda; Warji, Warji
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 (1499.645 KB) | DOI: 10.23960/jurnal abe.v1i1.5779

Abstract

Analog rice can be used as a diversification and substitution of rice, in order to overcome the shortage of rice production, breadfruit become the choice in making analog rice because of its very much growth in Indonesia. The purpose of this study was to determine the effect of tapioca flour concentration in making analog rice which is the main raw material for breadfruit flour. The process of making analog rice includes weighing the ingredients, mixing the ingredients, granulating the ingredients, and giving water. This research method is mixing breadfruit flour with tapioca flour with five levels, namely 0%, 5%, 10%, 15%, and 20% tapioca flour with the testing stage is analog rice steaming, rice drying, measurement of test parameters, data and test results parameters, then the parameters observed were (water absorption, grain diameter, water absorption, bulk density and proximate). The more tapioca flour additions, the analog rice water content increased ie the first treatment was 7.11% while the fifth treatment was 7.91%. The more tapioca flour is added, the less weight percentage with grain size <2 mm while the percentage weight with 4.7 mm grain size is getting higher. Then the addition of tapioca flour to water absorption decreased the first treatment by 102.69% and the fifth treatment was 88.01%. 
Rancang Bangun Alat Pengasap Tipe Paralel Gemilang, Tirta Satria; Asmara, Sandi; Tamrin, Tamrin; 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.v3i1.8870

Abstract

This research aims to design, manufacture and test a parallel type smoker which has an output that can be controlled and has uniform temperature in each smoker cabinet. In this research, design, assembly, testing and temperature regulation were carried out. This parallel type smoker has 3 main parts, namely the combustion stove, inlet pipe, and smoking cupboard. In the inlet pipe there is a faucet which functions as a control for the smoke output and temperature from the combustion stove to the smoking cupboard. In terms of testing, this tool was tested in several stages, namely trial 1, trial 2, and performance test. After the test is complete, the final stage is carried out, namely equalizing the temperature in each cupboard. The trial phase 1 was carried out with treatment on the operation of the smoke cupboard. Where the stages of operation of all cupboards are carried out simultaneously, then operation of 2 cupboards is carried out and one path is closed alternately. The results showed that the tool experienced problems in the form of unstable temperatures and leaks in the smoker cupboard, so it required patching with silicon. After design improvements have been made, trial 2 and performance testing are continued. Trial 2 was carried out to find out whether the tool still had problems or not before carrying out a performance test. The treatment for trial 2 was the same as that given during trial 1. As a result, the device had no leaks and the temperature was stable and the device was ready to operate at the 15th minute. After that, a performance test was carried out which had the same stages as trials 1 and 2. This is intended to see whether the tool is in accordance with the results during testing or not. After the performance test is carried out, the final stage is to equalize the temperature in each cupboard to produce the same and stable temperature. This equalization is done by adjusting the opening of the faucet valve on the inlet pipe. The results obtained were a parallel type smoker which had 3 smoking cabinets with the same temperature around 37oC. This temperature can used for low smoking temperature.Keywords: Design of Smoker, Parallel, Temperature.
Fenomena Geografis Makna Toponimi di Kota Makassar Tamrin, Tamrin; Haliq, Abdul
Nuances of Indonesian Language Vol 4, No 2 (2023)
Publisher : PPJB-SIP (Perkumpulan Pengelola Jurnal Bahasa dan Sastra Indonesia serta Pengajarannya).

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51817/nila.v4i2.685

Abstract

Geographical Phenomenon of Toponymy Meaning in Makassar City. This study aims to describe the toponymy and naming aspects of the origin of the name of the earth in Makassar City and its surroundings based on the description of the origin of the name.  This research uses qualitative descriptive methods with observation techniques, interviews, documentation, and literature review.   The data will be analyzed by classifying as a whole. The stages carried out are classifying the names of the earth's appearance in the form of village names, village names, and sub-district names in the Makassar City area and its surroundings. The results of the analysis show that the naming of toponymy (the name of the earth) in Makassar City means embodiment and community.  The aspect of embodiment is naming based on plants, animals, terrain, and naming based on the form of natural objects.   Furthermore, naming based on social aspects, namely naming based on the form of activities, character names, and naming   based on expectations. 
System of Good Manufacturing Practices (GMP) for Tofu Products at Sumber Reski Industry, Sendang Mulya District, Konawe City Mardianta, I Gede; Sarinah, Sarinah; Tamrin, Tamrin
Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian Vol 4, No 3 (2023):
Publisher : Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian,

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/tekper.v4i3.40026

Abstract

The study aims is to identify the application of Good Manufacturing Practices (GMP) and SSOP for tofu products at industry tofu sumber reski, Sendang mulya sub-district, Konawe city and provide recommendations for the best improvements related to the problems of implementing Good Manufacturing Practices (GMP) at Sumber reskit. Every food producer must have quality according to standards so that the food produced is safe for consumption. Data collection comes from direct observations, interviews, evaluations carried out by observing all aspects of Good Manufacturing Practices (GMP) based on the regulation of the Ministry of Industry of the Republic of Indonesia No. 75 of 2010). Identification of the implementation of Good Manufacturing Practices (GMP) at Sumber Reski based on the Minister of Industry Regulation on Good Processed Food Production Methods (CPPOB) with a checklist gap getting a total of 63% of 18 parameters, which means Sumber Reski Industry still has to improve in order to meet the requirements of GMP standards according to Regulations The Minister of Industry of the Republic of Indonesia Number 75/M-IND/PER/7/2010 concerning guidelines for good processed food production.
PENGARUH WAKTU KEJUT LISTIK (PULSED ELECTRIC FIELD) TERHADAP KARATERISTIK ORGANOLEPTIK, FISIK, DAN TOTAL MIKROBA MINUMAN AIR KELAPA TUA Laibu, Hartina; Tamrin, Tamrin; Hermanto, Hermanto
Jurnal Sains dan Teknologi Pangan Vol 9, No 2 (2024):
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v9i2.47853

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penerapan durasi pulsed electric field pada minuman air kelapa terhadap karakteristik organoleptik, fisik dan total mikroba. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 3 jenis perlakuan L1 (0 menit), L2 (4 menit), dan L3 (8 menit). Data dianalisis menggunakan Analisys of Varian (ANOVA), apabila berpengaruh nyata maka dilanjutkan dengan uji DUNCAN pada taraf 95% (α=0,05). Hasil penelitian menunjukkan bahwa penilaian organoleptik tertinggi L3 (8 menit) dengan rerata warna 3,67 (Suka), rasa 3,43 (Agak Suka), aroma 3,23 (Agak Suka) hasil analisis fisik menujukan nilai rerata Viskositas, 1,04 centipoise, pH 3,88 dan total mikroba 1,2x103 CFU/ml. Penggunaan waktu kejut listrik terhadap penilaian organoleptik terhadap warna, rasa dan aroma menunjukan tidak bepengaruh nyata. Pada analisis fisik penerapan waktu kejut listrik menunjukkan tidak berpengaruh nyata. Data total mikroba pada produk minuman air kelapa dengan penerpan durasi kejut listik diketahui mampu menurunkan total mikroba tetapi belum memenuhi standar SNI 7388 tahun 2009
PENINGKATAN KUALITAS SENSORIK DAN AKTIVITAS ANTIOKSIDAN MINUMAN COKLAT DENGAN PENAMBAHAN REMPAH-REMPAH: STUDI PUSTAKA Rejeki, Sri; Tamrin, Tamrin; Patadjai, Andi Besse
Jurnal Sains dan Teknologi Pangan Vol 9, No 3 (2024):
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v9i3.48550

Abstract

Minuman coklat telah menjadi salah satu minuman yang populer di seluruh dunia, tidak hanya karena rasanya yang lezat tetapi juga karena kandungan gizinya. Coklat dikenal memiliki berbagai manfaat kesehatan, terutama karena kandungan flavonoidnya yang berperan sebagai antioksidan. Seiring dengan meningkatnya kesadaran konsumen akan manfaat kesehatan dari makanan dan minuman, ada minat yang terus berkembang untuk meningkatkan kualitas nutrisi dan organoleptik (sensorik) dari minuman coklat. Salah satu cara yang efektif untuk mencapai hal ini adalah dengan menambahkan rempah-rempah. Rempah-rempah tidak hanya dikenal karena cita rasanya yang khas tetapi juga karena kandungan bioaktifnya yang memiliki aktivitas antioksidan. Penelitian ini bertujuan untuk mengulas berbagai penelitian yang telah dilakukan mengenai pengaruh penambahan rempah-rempah terhadap sifat organoleptik dan aktivitas antioksidan dalam minuman coklat. Beberapa rempah yang dibahas meliputi kayu manis, jahe, kunyit, dan lada hitam. Penambahan rempah-rempah ini tidak hanya meningkatkan kandungan fenolik total dan kapasitas antioksidan dalam minuman coklat, tetapi juga memperbaiki karakteristik organoleptik seperti rasa, aroma, dan tekstur. Selain itu, kombinasi antara coklat dan rempah-rempah ini berpotensi memberikan manfaat kesehatan yang sinergis, memperluas daya tarik produk ini di pasar yang semakin kompetitif
Studi Karakteristik Suara Secara Temporal yang Mempengaruhi Agregasi Schooling Ikan pada Areal Rumpon Tamrin, Tamrin; Rahmatang, Rahmatang; Rumpa, Arham; Maskur, Muhammad; Imran, Imran; Kasim, Nurdin
Jurnal Salamata Vol 4, No 2 (2022): Desember
Publisher : Politeknik Kelautan dan Perikanan Bone

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (433.057 KB) | DOI: 10.15578/salamata.v4i2.12001

Abstract

Rumpon merupakan alat bantu penangkapan ikan yang efektif untuk mengumpulkan ikan pada daerah penangkapan. Banyak pertanyaan terkait kinerja rumpon yang mampu menarik spesies ikan untuk berasosiasi dengannya, salah satunya adalah karakteristik suara yang ada dibawah rumpon tersebut.  Tujuan mengidentifikasi bentuk karakteristik suara hubungannya agregasi schooling ikan pada areal rumpon. Parameter yang diamati adalah frekuensi (Hz) dan tekanan suara (dB)  pada siang hari, sore hari, malam hari dan dini hari yang mempengaruhi jarak schooling ikan dari rumpon dengan objek pengamatan pada spesies ikan layang (Decapterus russelli). Jenis penelitian experimental fishing dengan pendekatan akustik pasif (PAM). Hasil menunjukkan bahwa tekanan suara dibawah rakit rumpon rata-rata pada siang hari berada pada 73 dB, mengalami kenaikan yang cukup signifikan pada sore hari berkisar 85 dB sedangkan  malam hari mengalami penurunan rata-rata 81 dB dan pada dini hari mengalami kenaikan sedikit berkisar 83 dB, jika dihubungkan dengan pergerakan schooling ikan tekanan suara yang rendah lebih menyebar dan lebih jauh dari titik pusat rumpon  jika dibandingkan dengan sore hari dan dini hari dimana dengan tekanan suara yang lebih besar, schooling ikan lebih terkosentrasi dibawah rumpon, sedangkan  rata-rata peak frekuensi berdasarkan variasi waktu umumnya berkisar antara 530 – 734 Hz,  hal tersebut menunjukkan bahwa frekuensi suara pada areal rumpon sesuai dengan frekuensi sensitive pendengaran ikan pelagis.  Dengan diketahuinya karakteristik frekuensi dan tekanan suara yang ideal dengan menyesuaikan waktu terkosentrasinya schooling ikan, memungkinkan pengembangan atraktor rumpon berbasis gelombang suara untuk menarik dan mengkonsentrasikan spesies ikan pada areal rumpon. 
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 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 Ishak, Andi Abdul Azis Iwan Setiawan Jamhari Jamhari Jamrudin, Hasrin Jannah, Nur Iffatul Jayadi, Muhammad 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 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 Putra, Deden Setiadin 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 Rejeki Sri Rejeki Sri Sudono Saliro Sri Wahyuni Sri Waluyo St. Rukaiyah Subhan Subhan 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 Zuhrah