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Diseminasi Teknologi Pembuatan Sabun Padat Organik di SMPIT Raudhatul Ulum Desa Sakatiga Kabupaten Ogan Ilir: Dissemination of Organic Hard Soap Making Technology at SMPIT Raudhatul Ulum Sakatiga Village, Ogan Ilir Regency Pratama, Filli; Syafutri, Merynda Indriyani; Defira, Citra; Lidiasari, Eka; Widowati, Tri Wardani; Syaiful, Friska; Sugito, Sugito; Tamrin, Tamrin; Pratiwi, Citra; Ichsan, Onne Akbar Nur
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 10 No. 9 (2025): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v10i9.8655

Abstract

SMPIT Raudhatul Ulum is in Sakatiga Village, Ogan Ilir Regency, South Sumatra Province. One of the efforts to achieve the vision and mission, SMPIT Raudhatul Ulum collaborates with universities to improve and develop the quality of human resources, such as implementing community service activities related to the learning process. One of them is about the technology of making organic hard soap, which is part of chemistry learning. This community service activity aimed to provide knowledge, understanding, and training on the technology of making organic hard soap made from cucumber and coffee to teachers and students of SMPIT Raudhatul Ulum, Sakatiga Village, Ogan Ilir Regency. The method used was the lecture method, which was carried out through the delivery and explanation of material, accompanied by discussion, and the practice of making organic solid soap. The results showed that this activity could provide knowledge, understanding, and skills to the audience regarding organic hard soap made from cucumber and coffee powder, with an increase in the audience's understanding of organic hard soap of 26.02%, after the delivery of material and practice of making organic hard soap.
Uji Kinerja Alat Chopper Serbaguna Untuk Merajang Batang Singkong Varietas Bayeman Asmara, Sandi; Tamrin, Tamrin; Zakaria, Rizky
Jurnal Agricultural Biosystem Engineering Vol. 4 No. 3 (2025): September 2025
Publisher : abe.fp.unila.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jabe.v4i3.11591

Abstract

Cassava production not only produces tubers and leaves that can be used asvegetables, but there is also waste produced, one of which is cassava stems. Sofar, cassava stem waste has not been widely utilized by farmers, so after thecassava is harvested, the cassava stems are just left lying on the land. This studyaims to reduce cassava stem waste by reducing the size using a multi-purposeChopper tool with several variations in engine rotation per minute (RPM). Thisresearch was conducted at the Agricultural Machinery and Equipment PowerLaboratory, Department of Agricultural Engineering, Faculty of Agriculture,University of Lampung in March 2025. The treatment used 3 variations of RPM,namely 1500, 1800, and 2100 where each used 3 different input amounts, namely:input of 3 stems, 4 stems, and 5 stems and each RPM was repeated 3 times. Theresults showed that chopping using the RPM setting of 2100 and the input amountof 4 cassava stems had the best work capacity with a value of 150.8 kg/hour. Thelowest fuel consumption using RPM variation of 1500 and the amount of input of3 sticks with a value of 591.6 ml/hour.
Kinerja Pengering dan Karakteristik Penepungan Daun Singkong (Manihot esculenta C) Demato, Pingkan Najua; Suharyatun, Siti; Tamrin, Tamrin; Warji, Warji
Jurnal Agricultural Biosystem Engineering Vol. 4 No. 3 (2025): September 2025
Publisher : abe.fp.unila.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jabe.v4i3.11592

Abstract

Cassava is one of the agricultural products that is abundant in Indonesia. The potential for cassava processing is very large along with the development of industry and leaving waste in the form of cassava leaves whose utilization is still limited. Cassava leaves are green vegetables that have nutritional content of protein, vitamins, and minerals. However, cassava leaves have the characteristic of being easily damaged because cassava leaves have a highwater content, allowing enzyme activity to occur. This causes cassava leaves not to be utilized optimally even though cassava leaves have a high protein content. Drying using a convection oven is an effective way to increase shelf life. The use of a hybrid dryer is an effective choice for drying cassava leaves. Material testing using electricity and solar power (hybrid) is carried out for 6 hours. Material testing using an oven is carried out for 4 hours. Testing using direct solar power (traditional) is carried out by drying for 6 hours. Proximate analysis is one method that has often been used to determine the nutritional content of raw materials or food. From the results of testing the proximate content of cassava leaf flour using a hybrid dryer, it was obtained; water content 3.18%, ash content 4.92%, fiber content 13.12%, protein 20.06%, fat content 5.18%, and BETN 66.66%. Drying using an oven, namely, water content 5.96%, ash content 5.99%, fiber content 15.72%, protein 16.132%, fat content 4.35%, and BETN 67.58%. Drying using solar energy (traditional), namely, water content 6.94%, ash content 4.98%, fiber content 16.48%, protein 16.84%, fat content 3.66%, and BETN 67.58%.
Pengaruh Ukuran dan Warna Kerabang Telur Itik Terhadap Hasil Pengasinan Purba, Rio Edy Saputra; Tamrin, Tamrin; Rahmawati, Winda; Warji, Warji
Jurnal Agricultural Biosystem Engineering Vol. 4 No. 3 (2025): September 2025
Publisher : abe.fp.unila.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jabe.v4i3.11595

Abstract

This study aims to study the effect of shell color and duck egg size on salting results. The method used in this study is a factorial Completely Randomized Design (CRD) with 3 treatment levels and 3 replications. The first factor is egg size and the second factor is duck egg shell color. The parameters observed were thickness, weight changes, texture, NaCl, and organoleptics such as aroma, color, texture, saltiness and preference. Data from the observation results will be analyzed using analysis of variance (ANOVA) followed by the HSN (Honest Significant Difference) test if there is a significant effect. The results showed that the treatment of duck egg shell size had a significant effect (Fhit>Ftab) on the thickness of texture, NaCl, aroma organoleptic and texture of mash. Then the interaction of treatments had a significant effect (Fhit>Ftab) on organoleptic mash. While the color treatment did not have a significant effect (Fhit<Ftab) on all parameters. The conclusion obtained in this study is that the larger the egg size, the higher the thickness, texture, organoleptic aroma and flavor values of salted duck eggs, while the NaCl content is lower.
Pengeringan Kacang Tanah Menggunakan Energi Panas Pembuangan AC Puspitasari, Indah; Tamrin, Tamrin; Rahmawati, Winda; Warji, Warji
Jurnal Agricultural Biosystem Engineering Vol. 4 No. 3 (2025): September 2025
Publisher : abe.fp.unila.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jabe.v4i3.11596

Abstract

This study aimed to determine the effectiveness of the peanut drying process by utilizing waste heat from an air conditioner (AC) condenser, using two types of drying systems: horizontal and vertical heat flow. The results showed that the vertical heat flow dryer was more effective, achieving a consistent final moisture content of below 6% (in accordance with SNI 01-3921-1995) within 18 hours, with stable temperatures ranging from 38–40°C and RH below 50%. In contrast, the horizontal heat flow dryer resulted in uneven moisture content (3–14%) with less stable temperature and RH conditions. The drying rate constant (k) was higher in the vertical dryer, indicating a faster rate of water evaporation. Based on these findings, it can be concluded that waste heat from an AC condenser can be utilized as an alternative energy source. The vertical heat flow dryer is more efficient in reducing the moisture content of peanuts to meet storage quality standards.
PENGEMBANGAN BUDIDAYA UDANG VANAME (Penaeus vannamei) EBERDASARKAN KUALITAS AIR DI PULAU OBI, PROVINSI MALUKU UTARA, INDONESIA Tamrin, Tamrin; Abdullah, Taufiq; Aris, Muhammad
JARI : Jurnal Akuakultur Rawa Indonesia Vol. 11 No. 1 (2023): JARI : JURNAL AKUAKULTUR RAWA INDONESIA
Publisher : Program Studi Budidaya Perairan, Fakultas Pertanian, Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/jari.v11i1.53

Abstract

The potential of aquaculture in North Maluku Province, especially the Obi islands, has not been maximally utilized. One commodity that can be developed is Whiteleg shrimp. This commodity is a major aquaculture commodity with important economic value. Analysis of the suitability of waters for Whiteleg shrimp cultivation is an early stage of activity that greatly determines the success of cultivation. Therefore, this study aims to assess the suitability of waters for the development of Whiteleg shrimp aquaculture on the island of Obi. This study was conducted in the waters of Soligi, Kawasi, Baru, Akegula, Laiwui, Buton, Jikotamo, Sambiki, and Anggai of Obi Island, South Halmahera Regency. Water quality parameters observed were temperature, brightness, depth, current speed, salinity, pH, dissolved oxygen, nitrate, and phosphate. Each parameter was then analyzed by land suitability. The results showed that the waters of Obi Island have the potential for the development of Whiteleg shrimp cultivation based on the observed water quality parameters. This study concludes that the waters of Obi Island, South Halmahera Regency, North Maluku Province can be used to develop Whiteleg shrimp farming. The location of the waters has the criteria of suitability is very suitable for the cultivation of Whiteleg shrimp.
Tialo Language Affix for Verb Marker Ulinsa, Ulinsa; Marzuki, Abdul Gafur; Idris Patekkai; Fadila, Fadila; Deni Karsana; Tamrin, Tamrin
Jurnal Onoma: Pendidikan, Bahasa, dan Sastra Vol. 10 No. 2 (2024)
Publisher : Universitas Cokroaminoto Palopo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30605/onoma.v10i2.3194

Abstract

The problems in this study are the types, meanings, and forms of affixes marking the Tialo language verbs. This study aims to describe the types, meanings, and forms of the Tialo language, including prefixes, suffixes, infixes, and confixes. The method used is a qualitative method. This study used the observing and speaking methods, with tapping techniques, proficient involvement techniques, proficient free observing techniques, fishing techniques, all-encompassing techniques, and note-taking techniques. The data analysis technique used is the distributional and equivalent method using the smallest element breakdown technique. Based on the results of research that has been carried out, it was found that affixes are markers for Tialo language verbs which include: Prefixes {moN-}, {non-}, {meN-}, {neN}, {poN-}, {peN-}, {in-}, and {te-}. {in-} infix. Suffixes {i-} and {a'a}. Confixes {moN-a'a} {noN-a'a}, {meN-a'a}, {meN-omo}, {nen-omo}, {poN-omo} and {moN-i}. The meaning of the affix markers in the Tialo language is going to take action, is taking action, has taken action, ordered, has taken action for others, and has finished taking action for others. Meanwhile, the affixes for the Tialo language consist of prefixes {mo-}, {no-}, and {me-}. {in-} infix. Suffixes {-i} and {a'a}. The confixes {mo-i}, {mo-a'a}, and {no-a'a} in the affix form of the Tialo language verb markers have changed and some have not changed.
Pemberdayaan Warga Binaan Lapas Kelas II Kendari Berbasis Pengembangan Usaha Tanaman Tomat Bahrun, Andi; Panga, La; Tamrin, Tamrin; Oge, La
Almufi Jurnal Pengabdian Kepada Masyarakat Vol 4 No 2: Desember (2024)
Publisher : Yayasan Almubarak Fil Ilmi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63821/ajpkm.v4i2.368

Abstract

Lapas Lapas Kelas II Kendari memiliki sebidang lahan yang diperuntukan untuk dikelola oleh warga binaan yang bergabung pada Kelompok Tani Lapas Idaman Baruga. Lahan belum dimanfaatkan secara maksimal, sebagian lahan tidak dimanfaatkan, hasil tanaman termasuk tomat rendah dan menggunakan pupuk kimia serta saja karena pengetahuan dan keterampilan teknik budidaya masih sangat rendah. Disamping itu hasil buah tomat hanya bisa dikonsumsi atau dijual dalam bentuk buah segar dan tidak ada diolah menjadi produk olahan yang memiliki nilai tambah. Pemberdayaan Warga Binaan Lapas Kelas II Kendari Berbasis Pengembangan Usaha Tanaman Tomat sangat diperlukan seperti bimbingan teknis budidaya, panen dan pascapanen dan proses pengolahan buah tomat menjadi produk tomat kering bergizi (TOMKERGIZ), pengemasan dan pemasaran sangat perlu dilakukan. Tujuan pelaksanaan kegiatan adalah untuk memberdayakan warga binaan Lapas Kelas II Kendari sebagai upaya memberikan semangat dan motivasi serta dapat meningkatkan pengetahuan dan keterampilan dalam bidang budidaya tanaman tomat dan pengolahan buah tomat menjadi produk yang memiliki nilai tambah dan menguntungkan sehingga bisa menjadi modal usaha untuk mengembangkannya ketika kelak bebas menjalani tahanan. Keberhasilan kegiatan ini dapat memberikan kepercayaan diri dan motivasi bagi warga binaan karena ada peningkatan pengetahuan dan adanya keterampilan dalam budidaya tanaman, mengolah produk serta menejemen usaha sehingga diharapkan menjadi percontohan pembinaan warga binaan Lapas diseluruh Indonesia. Berdasarkan kegiatan pemberdayaan masyarakat yang telah dilakukan dapat disimpulkan sebagai berikut 1) Warga binaan yang tergabung dalam kelompok tani Idaman Lapas Baruga sangat antusias k mengikuti kegiatan pemberdayaan masyarakat yang meliputi produksi pupuk dan mulsa organik serta aplikasinya, budidaya tomat organik, pengolahan buah tomat menjadi produk olahan, penyimpanan dan pengemasaan serta pengelolaan kelompok dan pemasaran; 2) Inovasi teknologi yang diberikan adalah budidaya tanaman menggunakan pupuk kandang, biochar dan mulsa organik yang dapat dapat memperbaiki kesuburan tanah dan meningkatkan hasil tanaman tomat serta inovasi produk olahan buat tomat menjadi tomat kering bergizi (TOMKERGIZ) dengan kemasan produk yang baik; 3)Tingkat penerimaan dan penguasaan warga binaan petani terhadap materi yang diberikan dikategorikan baik sampai dengan sangat baik; 4)Pimpinan Lapas Kelas II Kendari sangat respon terhadap kegiatan program pemberdayaan masyarakat yang telah dilaksanakan dan berharap agar dapat berkelanjutan dan agar jenis serta volume dapat ditingkatkan agar dapat meningkatkan pengetahuan dan keterampilan serta motivasi serta kepercayaan diri warga binaan jika kelak bebas dan kembali ditengah-tengah masyarakat.
ANALISIS PENGGUNAAN EMOTIKON SEBAGAI KONTEKS DALAM OBROLAN: CYBERPRAGMATIK Ayuningsih, Fitria; Safitri, Yuniar Andini; Yudistira, Yudistira; Tamrin, Tamrin; Ma’bar, M. Fadin; Setiawan, Irma
LANGUAGE : Jurnal Inovasi Pendidikan Bahasa dan Sastra Vol. 5 No. 3 (2025)
Publisher : Pusat Pengembangan Pendidikan dan Penelitian Indonesia (P4I)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51878/language.v5i3.5693

Abstract

ABSTRACT The development of digital technology over the past two decades has revolutionized the way people communicate, especially through the internet, social media, instant messaging applications, and 3D virtual worlds. New forms of communication, such as virtual conversations, have become increasingly common, particularly in messaging apps. However, virtual communication presents challenges such as the loss of gestures, facial expressions, and other non-verbal elements that are crucial for understanding messages. Therefore, emoticons are needed as tools to provide context and clarify meaning in conversations. This study aims to determine how emoticons are used in conversations and their impact on information reception in virtual communication. The research employs a literature review method. Data collection was carried out by identifying, describing, and concluding various relevant secondary data, while data analysis went through several stages: data reduction, data presentation, and data verification. The findings show that the use of emojis provides several benefits in virtual communication. Ten specific benefits of using emojis have been identified. Emojis help facilitate the understanding of meaning in conversations. The absence of gestures, facial expressions, and vocal intonation in virtual communication can lead to misunderstandings of the intended message. Therefore, emojis can help highlight certain intended aspects in communication. For instance, if someone wants to end a conversation with the word “okay,” the communicator may add a smiling emoji afterward to convey friendliness. ABSTRAK Perkembangan teknologi digital dalam dua dekade terakhir telah merevolusi cara masyarakat berkomunikasi, terutama melalui internet, media sosial, aplikasi pesan instan, dan dunia virtual 3D. Bentuk komunikasi baru seperti percakapan virtual kini semakin umum, khususnya di aplikasi pesan instan. Namun, komunikasi virtual menghadirkan tantangan seperti hilangnya gestur, ekspresi wajah, dan elemen non-verbal lainnya yang penting dalam memahami pesan. Oleh karena itu, emotikon diperlukan sebagai alat bantu untuk memberikan konteks dan memperjelas makna dalam percakapan. Penelitian ini bertujuan untuk menentukan bagaimana emotikon digunakan dalam percakapan dan dampaknya terhadap penerimaan informasi dalam komunikasi virtual. Penelitian ini menggunakan metode studi literatur. Tahap pengumpulan data pada penelitian ini dilakukan dengan cara mengidentifikasi data, mendeskripsikan, dan menyimpulkan berbagai data sekunder yang relevan sedangkan tahapan analisis data melalui beberapa tahapan yaitu reduksi data, penyajian data, dan verifikasi data. Penelitian ini menunjukkan bahwa penggunaan emoji memberikan berbagai manfaat dalam komunikasi virtual. Terdapat sepuluh manfaat penggunaan emoji yang telah diitentifikasi. Emoji berfungsi untuk mempermudah pemahaman makna dalam percakapan. Hilangnya gestur, ekspresi wajah, dan intonasi suara dalam komunikasi virtual dapat menyebabkan kesalahpahaman terhadap informasi yang disampaikan. Oleh karena itu, penggunaan emoji dapat membantu menonjolkan aspek-aspek yang diinginkan dalam komunikasi. Misalnya, jika seseorang ingin mengakhiri percakapan dengan kata “okay,” komunikator dapat menambahkan emoji tersenyum di belakangnya. Hal ini dimaksudkan untuk menyampaikan keramahan.
Peningkatan Kapasistas Masyarakat di Desa Ake Dotilou Melalui Budidaya Ikan Sistem Bioflok Malan, Sudirto; Munaeni, Waode; Samadan, Gamal M.; Syazili, Aras; Ahmad, Khamsiah; Suryani, Suryani; Darsan, Ismi Musdalifah; Aris, M. Aris; Tamrin, Tamrin; Murhum, Mufti Abdul; Daud, Asmar Hi
Jurnal Pengabdian kepada Masyarakat Nusantara Vol. 6 No. 1.1 (2024): Jurnal Pengabdian kepada Masyarakat Nusantara (JPkMN) SPECIAL ISSUE
Publisher : Lembaga Dongan Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Kegiatan pengabdian kepada masyarakat dengan tema “Peningkatan Kapasitas Masyarakat Melalui Budidaya Ikan Sistem Bioflok” dilaksanakan di Desa Ake Dotilou, Kecamatan Oba Tengah, bertujuan untuk meningkatkan pengetahuan dan keterampilan masyarakat dalam budidaya ikan yang efisien dan berkelanjutan. Sistem bioflok dipilih karena teknologi ini memanfaatkan mikroorganisme untuk mengubah limbah menjadi sumber nutrisi tambahan bagi ikan, sehingga mendukung produktivitas budidaya dengan biaya yang lebih rendah dan ramah lingkungan. Kegiatan ini melibatkan pemberian materi dan diskusi interaktif. Hasil dari kegiatan menunjukkan peningkatan pemahaman masyarakat mengenai konsep dan penerapan sistem bioflok. Peserta secara aktif berdiskusi tentang kendala yang mereka hadapi, seperti manajemen kualitas air dan penggunaan pakan, serta solusi praktis yang ditawarkan oleh teknologi bioflok. Selain itu, pelatihan ini membuka wawasan masyarakat terhadap diversifikasi budidaya, termasuk potensi ikan lele dan komoditas lain yang sesuai dengan kondisi lokal. Kegiatan ini juga memotivasi masyarakat untuk memanfaatkan potensi sumber daya air di desa untuk mendukung keberhasilan budidaya. Selain itu, pemateri juga memaparkan peluang budidaya udang vaname menggunakan sistem bioflok, menekankan manfaat ekonomi dan tantangan teknis yang harus diatasi. Kegiatan ini diharapkan dapat menjadi langkah awal dalam mendorong penerapan teknologi bioflok secara luas, meningkatkan produksi perikanan, serta mendukung kesejahteraan masyarakat Desa Ake Dotilou secara berkelanjutan.
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