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Prediksi Umur Simpan Keripik Jamur Tiram (Pleurotus ostreatus) dalam Kemasan Plastik Polipropilen Waluyo, Sri; Damayanti, Eko Regita; Tamrin, Tamrin; Kuncoro, Sapto
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.v2i1.6714

Abstract

Mushrooms are one of the most popular foods in Indonesia because of their high nutritional value. The form of processed food that currently has a good market share is snack food chips. This study aimed to calculate the value of the water absorption constant (k) and to predict the shelf life of oyster mushroom chips in polypropylene (PP) plastics at 0.03 mm, 0.05 mm, and 0.07 mm thickness, and stored at the storage room humidity (RH) variations of NaNO2 (63%), NaCl (75%), and KCl (84%). This study was repeated three times, resulting in a total of 12 units. The results of this study showed that the higher the RH at storage and the thinner the thickness of the packaging, the higher the water content by weight (Me) of the material and the greater the contents value of its water absorption rate. Under these conditions, the shorter the shelf life of the fungal chips. The values of Me and the constant k on the variation of packaging thickness and RH range respectively from 11.5 to 26.5 and 0.05 to 0.17. The oyster mushroom chips have a shelf life of up to 17 days at a storage RH of 63% and are packaged in 0.07 mm thick PP plastic. Keywords: Mushrooms, Polypropylene Plastic, and the Water Absorption Constant (k).
Pengaruh Variasi Bahan Peredam Kemasan dan Tingkat Kematangan Buah Alpukat terhadap Tingkat Kerusakan Mekanis pada Simulasi Getaran Selama Transportasi Rahmah, Fadhlilla Monica; Tamrin, Tamrin; Rahmawati, Winda; Kuncoro, Sapto
Jurnal Agricultural Biosystem Engineering Vol 2, No 3 (2023): September 2023
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Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jabe.v2i3.8050

Abstract

Cause of damage is improper or inappropriate packaging. Therefore this study aims to determine the optimal type of packaging damper in minimizing mechanical damage to the fruit. This research was conducted in February - April 2020 at the Laboratory of Bioprocess Engineering and Postharvest Handling, University of Lampung. This research was conducted by looking at the level of damage to the avocado when dropped manually and when vibrated mechanically with a vibrating table. In the manual experiment, one avocado is divided into four parts, each part will be treated with different absorbent materials in the form of straw, fibers, dried banana leaves and control with a thickness of 2cm damper which is then dropped from a height of 5 cm, 10 cm, and 15 cm. In mechanical testing using a packaging box measuring 29 cm long, 14 cm wide and 14 cm high. Each box contains 12 avocados arranged in 2 layers and then added with a damper with a thickness of 2 cm, each package is ventilated with a circle type with a diameter of 3 cm, 4 pieces on each right and left side of the package. The observed parameters were mechanical damage in the form of bruises, weight loss, and level of hardness test. The observed data obtained were processed using simple statistics with each data averaged and compared to the damage between the fruit that was dropped manually and vibrated with a vibrating table. The results showed that the fiber-absorbing agent treatment was more optimal in minimizing mechanical damage to avocado because the fibers had a lignin content of around 29.4%. Keywords: Avocado, Mechanical Damage, Silencer, Transportation Simulation.
Pengeringan Jagung Bertongkol Pada Saat Cuaca Tidak Bersahabat Tamrin, Tamrin; Kuncoro, Sapto; Novita, Dwi Dian
Jurnal Agricultural Biosystem Engineering Vol 3, No 4 (2024): Desember 2024
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Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jabe.v3i4.10167

Abstract

The introduction of the paper should explain the nature of the problem, previous work, purpose, and the contribution of the paper. The abstract should summarize the content of the paper. Try to keep the abstract below 250 words. Do not make references nor display equations in the abstract. The journal will be printed from the same-sized copy prepared by you. Your manuscript should be printed on A4 paper (21.0 cm x 29.7 cm). The margins and style described below should be adhered to carefully. This will enable us to keep uniformity in the final printed copies of the Journal. Please keep in mind that the manuscript you prepare will be photographed and printed as it is received. Readability of copy is of paramount importance. Keywords: Drying, Corn on the Cob, Crops in the Field, Plastic, The Greenhouse Effect.
Pengaruh Coating Ekstrak Daun Cincau Hijau (Cyclea Barbata L.) dan Suhu Penyimpanan terhadap Perubahan Fisik Tomat (Solanum lycopersicum L.) Selama Penyimpanan Aisyah, Deva Ayu; Novita, Dwi Dian; Tamrin, Tamrin
Jurnal Agricultural Biosystem Engineering Vol 1, No 3 (2022): September 2022
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Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jabe.v1i3.6335

Abstract

Tomatoes are coated with natural wax from the time they are planted on the tree, but the natural wax coating fades or even disappears due to post-harvest treatment. The coating application serves to replace the wax layer using tapioca with the addition of green grass jelly leaf extract. This study aims to determine the effect of the combination of green grass jelly leaf extract coating with 3 concentrations and 2 temperatures of storage conditions on 4 physical parameters of tomatoes, namely the level of hardness, weight loss, moisture content, and red color index of tomatoes and to determine the best treatment from the combination of treatments applied during storage. This study used a factorial Completely Randomized Design (CRD) with 2 factors. The first factor is storage temperature which consists of 2 temperature levels, namely room temperature (S1) and cold temperature (S2). The second factor is the concentration of green grass jelly leaf extract which consists of 3 levels of extract concentration, namely 10%, 30%, and 50%. If the results of the analysis of variance at the 5% level have a significant effect, a Duncan further test is carried out to see if there is an interaction between treatments. Based on the analysis, the treatment of variations in the concentration of green grass jelly leaf extract and storage temperature affected 3 physical parameters of tomatoes, namely the level of hardness, water content, and red color of tomatoes. However, it did not affect the weight loss parameters during 13 days of storage. S2K2 treatment was able to maintain the level of hardness, moisture content, and red color of tomatoes on day 13 with the standard of weight loss 10%. Based on further observations, the S2K2 treatment was able to maintain the shelf life of tomatoes up to 27 days of storage. Keywords: Coating, Concentration of Grass Jelly Leaf Extract Green, Storage Temperature, Tomato.
Modifikasi Lanjut Alat Pemipil Jagung Semi Mekanis GP, Muhammad Wahyudi; Tamrin, Tamrin; Rahmawati, Winda
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.v2i1.7047

Abstract

Corn sheller is a tool designed to improve the results of shelled corn. Based on previous research tests, several obstacles and weaknesses were found in the tool, namely the large corn cobs were stuck and the lever rotation felt heavy. To overcome this problem, it is necessary to modify the corn sheller. The method in this study included modification of a semi-mechanical corn sheller and experiments on a semi-mechanical corn sheller. Testing the performance of the corn sheller was carried out by calculating the value of the parameters including the working capacity of the machine (kg/hour), the amount of shelled corn (%), and the amount of corn that was not shelled (%) which was tested on a semi-mechanical corn sheller with 3 Repeat and add different amounts of corn. The semi-mechanical corn sheller was successfully modified and a prototype of a semi-mechanical corn sheller with dimensions of 30 cm x 30 cm x 171cm was made, by reducing the sheller gear cylinder to 34.16 inches before modifying it to 73.3 inches and changing the sheller teeth to 4 before being modified. 8 gear modification. The sheller with 4 teeth with input of 2 cobs is the sheller with the most shelled results, namely 94% and only 6% is not shelled. The sheller with 1 corn cob was the sheller with the lowest yield, namely only 71.48% and the sheller with 3 corn cobs was 77.40%. The highest work capacity in this semi-mechanical corn sheller is found in 4 teeth, which is 45.81 kg / hour Keywords:  Corn, Machine Sheller, Modifications, and Serration. 
Mempelajari Pengeringan Lapis Tipis Pisang Ambon Linasari, Linasari; Tamrin, Tamrin; Rahmawati, Winda; Kuncoro, Sapto
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.v2i1.6873

Abstract

This research aims to study the effect of temperature and banana varieties on changes in physical and chemical properties of banana’s sale after drying.  The study was conducted by an experimental method with two treatments namely drying temperature and banana varieties.  The parameters observed were initial water content, equilibrium water content (Me), drying constants (k), vitamin C, and color.  The results showed that the banana varieties (Green Ambon and White Ambon) did not affect the drying time, equilibrium water content (Me), and drying constants but did affect the final water content, vitamin C, and the panelists' preference level towards the sale colors of bananas produced.  While the drying temperature used affects all observed parameters.  Low temperature (± 50 ℃) is the optimal temperature because the temperature produces yellowish-brown banana color (Cinnamon) on both banana varieties with a preference level of 44.45% very like, the final water content of 15.28% bb with a long drying time of 38.67 hours on Green Ambon bananas, while on White Ambon bananas are 55.56% like, the final water content of 16.55% bb and drying time of 38.50 hours. Keywords: Banana Sale, Chemical Properties, Drying, Physical, Thin Layer.
Pengaruh Suhu dan Tekanan terhadap Hasil Penggorengan Keripik Ubi Cilembu (Ipomoea batatas) Menggunakan Vacuum Frying Asmara, Sandi; Kuncoro, Sapto; Tamrin, Tamrin; Nahak, Gradiana Eny
Jurnal Agricultural Biosystem Engineering Vol 3, No 3 (2024): September 2024
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Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jabe.v3i3.9948

Abstract

Cilembu sweet potato production in Lampung reached 28,494,000 tons/year (2015 statistical data). The selling price of Cilembu sweet potatoes in traditional markets is low, ranging from IDR 4,000 to IDR 10,000/Kg. Therefore, it is necessary to carry out appropriate processing in order to increase the selling price of Cilembu sweet potatoes. One way that can be done is by making Cilembu sweet potatoes into a chips product using a Vacuum Frying fryer. A vacuum fryer is a vacuum fryer which has the advantage of frying fruit and vegetables into crispier chips and maintaining product quality without preservatives. The aim of this research is to analyze the influence of temperature and pressure on the results of frying Cilembu sweet potato chips using a Vacuum Frying fryer and determine the optimal temperature and pressure needed to produce the best quality Cilembu sweet potato chips. The research method used was a factorial Completely Randomized Design (CRD). The experimental factors in this study used two factors, temperature (T), namely 80°C,  85°C,  90°C and pressure (P) -66 cmHg, -68 cmHg, -70 cmHg, with repetition 3 times to produce 27 experimental units. The parameters observed were material weight loss analysis (random), water content, and sensory tests. It can be concluded that the optimal choice of temperature and pressure in operating the Vacuum Frying tool for frying Cilembu sweet potato chips is a temperature of 90°C and a pressure of -68 cmHg. The quality of frying pans with a temperature of 90°C and a pressure of -68 cmHg is included in the best product category in this research based on overall acceptance which has a yield value of 35%, water content of 3.3%, and a color sensory test score of 3.75 (yellow), aroma 2.95 (the aroma of Cilembu sweet potato chips is a bit strong), taste 4.25 (like it), crunchiness 4.2 (crisp). Keywords:  Chips, Cilembu Sweet Potato, Vacuum Frying.
Pemanfaatan Abu Briket Batubara Rumah Tangga Sebagai Bahan Pengganti Sebagian Pasir dalam Pembuatan Mortar Tamrin, Tamrin
Jurnal Agricultural Biosystem Engineering Vol 3, No 3 (2024): September 2024
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Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jabe.v3i3.10160

Abstract

The coal briquette can be used for household alternative fuel. Burned the coal briquette will be produced ash.  The ash cause environmental pollutant. The ash can be used a part of sand substitute to make cement paste.  The research aimed to study the effect of percentage of ash (0, 10, 20, 30, and 40%) from sand that needed to make cement paste to strength of block cement and seepage water in cement.  The mixing of 10% ash in block cement can decrease 12,5% strength of block cement from maximum strength.  The mixing 10-20% ahs in block cement can restrain seepage water in block cement a boat 50%.  Keyword: Ash Coal Briquette, Cement, Strength and Seepage
Pengeringan Kakao Menggunakan Rumah Pengering Hybrid Wisnumurti, Yogie Wiweka; Warji, Warji; Tamrin, Tamrin; Kuncoro, Sapto
Jurnal Agricultural Biosystem Engineering Vol 2, No 2 (2023): June 2023
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Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jabe.v2i2.7548

Abstract

Cocoa (Theobroma cacao) is one of the plantation commodities in Indonesia that has an important role for the national economy to increase the country's foreign exchange. The process of cocoa drying will result in a dried product changes color, texture, and scent. The purpose of this study was to analyze the efficiency of drying cocoa using a hybrid dryer house with three treatments namely, drying using solar energy drying, drying using solar energy drying and gas energy (hybrid) and conventional drying. The results showed that drying cocoa in a drying house using solar energy takes 270 hours or 12 days, drying using a drying house using solar energy and gas (hybrid) takes 222 hours (9 days) and drying using a winch (conventional) takes 240 hours (11 days). Keywords: Cocoa, Drying, Hybrid Dryer House.
Pengaruh Lama Fermentasi Menggunakan Mikroba Ghalkoff terhadap Perubahan Konsentrasi Kandungan Kafein Kopi Robusta Organik Kabupaten Lampung Barat Wijaya, Riky Yan; Tamrin, Tamrin; Sugianti, Cicih
Jurnal Agricultural Biosystem Engineering Vol 2, No 3 (2023): September 2023
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Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jabe.v2i3.7892

Abstract

Coffee is a beverage ingredient not only famous in Indonesia but also famous throughout the world. Caffeine is the most important compound found in coffee, caffeine functions as an element of taste and aroma in coffee beans. Excessive acid and caffeine content in coffee can have an impact on health. This study aims to determine the effect of fermentation time using microbial Ghalkoff on changes in concentration of caffeine, protein and acidity content in organic robusta coffee without reducing the taste of coffee. This research was conducted from July to August 2018 at PT. Ghaly Roelies Indonesia, Kecamatan Kemiling, Bandar Lampung. This study uses a laboratory and Kruskal-Wallis test Non-parametric statistical test based on questionnaire test on the level of preference. The results showed the effect of changes in the concentration of caffeine, protein and acidity levels in organic robusta coffee with control of the initial data resulting in a decrease in the concentration of caffeine by 27%. While the results of the N-Rank organoleptic test with Kruskal-WallisTest showed that administering long-acting organic coffee fermentation using microbial ghalkoff can increase the preference for coffee flavor, aroma and color. Keywords: Caffeine, Fermentation, Kruskal-Wallis Test, Organic Robusta Coffee.
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