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All Journal Jurnal Bestari Reaktor International Journal of Science and Engineering (IJSE) International Journal of Renewable Energy Development TEKNIK MEDIA KOMUNIKASI TEKNIK SIPIL METANA JURNAL KIMIA SAINS DAN APLIKASI Jurnal Ilmu Lingkungan JURNAL TEKNOLOGI KIMIA DAN INDUSTRI Prosiding Seminar Nasional Sains Dan Teknologi Fakultas Teknik Jurnal Bahan Alam Terbarukan Waste Technology Eksergi: Chemical Engineering Journal Techno: Jurnal Penelitian Bulletin of Chemical Reaction Engineering & Catalysis Journal of Engineering and Technological Sciences Majalah Ilmiah MOMENTUM ELKOMIKA: Jurnal Teknik Energi Elektrik, Teknik Telekomunikasi, & Teknik Elektronika International Journal of Artificial Intelligence Research Jurnal Ekonomi dan Bisnis Indonesian Journal of Chemistry Jurnal Aplikasi Teknologi Pangan Indonesia Journal of Halal PRoMEDIA Journal of Innovation in Business and Economics Andalas obstetrics and gynecology journal ASEAN Journal of Chemical Engineering Budimas : Jurnal Pengabdian Masyarakat Jurnal Teknik Kimia Indonesia Jurnal Pengabdian dan Peningkatan Mutu Masyarakat (JANAYU) Jurnal Ilmu Sosial Indonesia (JISI) Jurnal Energi Baru dan Terbarukan Journal of Bioresources and Environmental Sciences Jurnal Riptek Eduvest - Journal of Universal Studies Jurnal Profesi Insinyur Indonesia Journal of Bioresources and Environmental Sciences International Journal of Renewable Energy Development Bulletin of Chemical Reaction Engineering & Catalysis JURNAL REKAYASA KIMIA & LINGKUNGAN
. Widayat
Chemical Engineering Department, Faculty Of Engineering, Diponegoro University, Jl. Prof. Soedarto, SH, Tembalang, Semarang 50275
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Palm Oil Milling Effluent (POME) Waste Processing by Using Microalgae Chlamydomonas sp. Riky Yonas; Uray Irzandi; Hantoro Satriadi; W. Widayat; Marcelinus Christwardana; H. Hadiyanto
Journal of Bioresources and Environmental Sciences Vol 1, No 2 (2022): August 2022
Publisher : BIORE Scientia Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jbes.2022.15152

Abstract

Along with the growth in oil palm output, the amount of trash produced will also increase. Every palm oil mill is responsible for the disposal of liquid waste known as palm oil mill effluent (POME). POME includes very high levels of BOD and COD, which may hinder the development of microalgae. Before POME may be utilized as a medium for the growth and development of microalgae, a detailed investigation is required to establish the pretreatment measures necessary to reduce the BOD and COD levels. The purpose of this investigation of POME waste as a substrate for the growth and development of microalgae is to examine the POME processing procedure utilizing wild microalgae. The experimental technique consisted of adding POME and microalgae to the Erlemeyer in accordance with the required proportion. Research demonstrates that POME pond IV waste may be utilized as a substrate for the development of wild microalgae to lower POME waste BOD and COD levels. The variables used were the ratio of POME to microalgae volume and the quantity of nutrients supplied. Microalgae growth at a ratio of 1:4 produced the greatest decreases in BOD and COD, namely 61.66 ppm and 173.33 ppm from 110.6 ppm and 496.67 ppm, respectively. The impact of adding nutrient C at a concentration of 120 ppm led to the greatest decrease of BOD and COD, namely 65.33 ppm and 186.67 ppm, whereas adding nutrient N at a concentration of 40 ppm led to the greatest reduction of BOD and COD, namely 55.41 ppm and 158.33 ppm.
Potency of Microalgae as Biodiesel Source in Indonesia Hadiyanto Hadiyanto; Widayat Widayat; Andri Cahyo Kumoro
International Journal of Renewable Energy Development Vol 1, No 1 (2012): February 2012
Publisher : Center of Biomass & Renewable Energy, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/ijred.1.1.23-27

Abstract

Within 20 years, Indonesia should find another energy alternative to substitutecurrent fossil oil. Current use of renewable energy is only 5% and need to be improved up to 17%of our energy mix program. Even though, most of the area in Indonesia is covered by sea, howeverthe utilization of microalgae as biofuel production is still limited. The biodiesel from currentsources (Jatropha, palm oil, and sorghum) is still not able to cover all the needs if the fossil oilcannot be explored anymore. In this paper, the potency of microalgae in Indonesia was analysed asthe new potential of energy (biodiesel) sources.
UV Irradiation and Ozone Treatment of κ-Carrageenan: Kinetics and Products Characteristics Aji Prasetyaningrum; Widayat Widayat; Bakti Jos; Yudhy Dharmawan; Ratnawati Ratnawati
Bulletin of Chemical Reaction Engineering & Catalysis 2020: BCREC Volume 15 Issue 2 Year 2020 (August 2020)
Publisher : Masyarakat Katalis Indonesia - Indonesian Catalyst Society (MKICS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.9767/bcrec.15.2.7047.319-330

Abstract

The low molecular weight (LMW) of sulfated polysaccharides including k-carrageenan, is shows a wide spectrum of biological activities. This research investigates the influence of UV irradiation, ozone (O3), and the combination of O3/UV methods on the depolymerization of k-carrageenan. The depolymerization kinetics of k-carrageenan using the Advanced Oxidation Process (UV/O3) was also studied. Furthermore, the intrinsic viscosity method was used to determine the average molecular weight of the research sample, and a mathematical model was developed to predict the kinetic rate constant, as a function of ozone dosage and UV irradiation intensity. Therefore, the physicochemical and morphological properties of the degraded k-carrageenan were analyzed by FT-IR, SEM, and XRD. The intrinsic viscosity k-carrageenan decreases with increasing UV light intensity and ozone concentration. The combination of UV/O3 treatment appeared to be more effective than the individual approaches, as the highest kinetic rate constant for depolymerization was 1.924×10-4 min-1, using 125 mg/L ozone concentration and 40 mW/cm2 of UV lamp intensity. This research also evaluated the relationship between various experimental conditions, including UV lamp power dissipation and ozone concentration on the reaction kinetics model, and the results suggest that lower effect is contributed by UV irradiation intensity. In addition, FT-IR spectra showed the absence of any significant change in the functional properties of k-carrageenan treated with UV and O3 processes, although the morphological properties of the LMW k-carrageenan were rougher and more porous than the native k-carrageenan. Copyright © 2020 by Authors, Published by BCREC Group. This is an open access article under the CC BY-SA License (https://creativecommons.org/licenses/by-sa/4.0). 
Preparation and Characterization of Anadara Granosa Shells and CaCO3 as Heterogeneous Catalyst for Biodiesel Production Hadiyanto Hadiyanto; Sri Puji Lestari; Widayat Widayat
Bulletin of Chemical Reaction Engineering & Catalysis 2016: BCREC Volume 11 Issue 1 Year 2016 (April 2016)
Publisher : Masyarakat Katalis Indonesia - Indonesian Catalyst Society (MKICS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.9767/bcrec.11.1.402.21-26

Abstract

Nowadays, the use of homogenous catalyst has been gradually reduced for its operational reason. The homogenous catalyst leads in difficulty of separation after the process completed and the life cycle is shorter. Therefore, most of researches are introducing heterogenous catalyst for its substitution. This research was aimed to evaluate the use of shell of Anadara granosa and CaCO3 as source of CaO based catalyst through impregnation method. The preparation of the catalyst was started by decomposition of shells and CaCO3 at temperature of 800 oC for 3 hours, followed by impregnation at 70 oC for 4 hours and then calcined at 800 oC for 2 hours. The CaCO3 based catalyst gained high yield of biodiesel (94%) as compared to Anadara granoasa based catalyst (92%). The reusability study showed that these catalysts could be used until three times recycle with 40-60% yield of biodiesel. The CaO contents of catalyst decreased up to 90% after three times recycles. 
Penggunaan Ekstrak Kulit Pisang Ambon Sebagai Baku Pembuatan Moutwash Herbal Banowati, Tria Nita; Silviana, S; Widayat, Widayat
Indonesia Journal of Halal Vol 6, No 1 (2023): IJH
Publisher : Pusat Kajian Halal Undip

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/halal.v6i1.19156

Abstract

Abstract Utilization of Ambon Banana Peel Extract as a Raw Material for Making Herbal Mouthwash, Ambon banana peel extract was prepared in the form of hand rinse or mouthwash. The treatment in making banana peel extract extract into Mouthwash was made into 2 variables, namely variable 1 Ambon banana peel which had been incubated and extracted for 7 days, and variable 2 Ambon banana peel with an incubation period and extraction for 10 days. The Mouthwash formulation is made in a formulation with the main ingredient being Ambon banana peel extract. Mouthwash evaluation carried out was organoleptic test (shape, smell, color, and taste), pH test, antibacterial activity test. The conclusion of this study is that Ambon banana peel extract can be made in the form of mouthwash which is safe for kids. Keywords:  author guidelines; Ambon banana peel, maceration extraction, Herbal Mouthwash  Abstrak Kulit pisang ambon (Musa Acuminata) merupakan limbah tanaman buah pisang yang mana masih mengandung berbagai macam nutrien. Salah satu komponen terbesarnya yaitu tanin dan flavonoid yang dapat digunakan sebagai bahan baku pembuatan antiseptik. Dalam penelitian ini dibuat ekstrak kulit pisang ambon dalam bentuk sediaan pembilas tangan atau Mouthwash. Perlakuan dalam pembuatan ekstrak kulit pisang menjadi Mouthwash dibuat menjadi 2 variabel yaitu variabel 1 kulit pisang ambon yang telah di inkubasi dan di ekstraksi selama 7 hari, dan variabel 2 kulit pisang ambon dengan masa inkubasi dan ekstraksi selama 10 hari. Formulasi Mouthwash dibuat dalam formulasi dengan bahan utamanya adalah ekstrak kulit pisang ambon. Evaluasi Mouthwash yang dilakukan adalah uji organoleptis (bentuk, bau, warna, dan rasa), uji pH, uji daya antibakteri. Kesimpulan dari penelitian ini adalah ekstrak kulit pisang ambon dapat dibuat dalam bentuk sediaan Mouthwash yang aman. Kata Kunci: kulit pisang ambon, ekstraksi maserasi, Handsanitizer herbal 
Effect Of Liquid Smoke And Carrageenan To Beef Meatball Texture And Lightness Widayat, Widayat; Afriani, Nurfika
Indonesia Journal of Halal Vol. 4 (1) 2021
Publisher : Pusat Kajian Halal Undip

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/halal.v4i1.13674

Abstract

AbstractBeef meatballs lots sold in the market with additional preservatives that are not recommended for food. This study will discuss the use of liquid smoke to preserve beef meatballs with the addition of carrageenan as firmness agent. The purpose of this study was to determine the optimum composition of addition of liquid smoke and carrageenan. Beef meatballs prepared by adding liquid smoke and carrageenan on a particular variation into meatballs dough. Liquid smoke variation used was 0.5%-1%, and carrageenan variation used was 0.5%-1.5%. The meatballs that has been created and then stored for 0, 12, 24, and 36 hours. The results of optimization using RSM shows the maximum value of hardness and springness of beef meatballs obtained in 24 hours of storage. The optimum composition of liquid smoke and carrageenan on the hardness and springness obtained on the liquid smoke concentration 0.755% and 1.04% carrageenan. The addition of carrageenan in beef meatballs provide a dominant influence on the texture. Lightness test is not a significant effect on the addition of liquid smoke and carrageenan, but give significant effect on the storage time, the longer the storage time, the lightness of the color of beef meatballs was decrease
Potential Of Solid Waste Conversion Into Gelatin In The Fisheries Industry Of Indonesia Priyosetyoko, Priyosetyoko; Widayat, W; Suzery, Meiny; Agustini, Tri Winarni
Indonesia Journal of Halal Vol 5, No 2 (2022): Indonesian Journal of Halal
Publisher : Pusat Kajian Halal Undip

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/halal.v5i2.16719

Abstract

There has been an increase in aquaculture production in Indonesia from 2015 to 2019, which is 62.31%. Statistics Indonesia showed an increase in commodities for capture fisheries and aquaculture, namely 7.94% and 28.87%, while there was a decrease in fresh or cold fillet fish commodities, namely -6.89%, referring to data from January to June 2021 compared to the previous quarter of 2020. The development of fishery processing industries such as fish fillets, leaving waste in the form of skin, bones, fins, scales, heads, offal, and liquid. The remaining waste, if not managed properly, can have negative effects on the environment. One of the researches on the utilization of fish meat processing industrial waste is to make gelatin. Gelatin is a product of the hydrolysis of collagen from animal skin or bones. Gelatin from fish needs to be developed because it is a halal product. Gelatin hydrolysis can be carried out under acidic, alkaline, and enzymatic conditions. In the filtration process of making gelatin sheets, there is a by-product in the form of liquid gelatin. Research on the purification of polypeptides from gelatin from fish has been widely carried out. Polypeptides have benefits in the fields of cosmetics and medical health. In general, glycine in fish gelatin is higher than in mammals, while proline is the opposite. Research related to the purification of glycine from fish gelatin is interesting because it is viewed from the point of view of the benefits of biomolecular science and aspects of Indonesia's natural resources. Keywords: Waste; Gelatin; Polypeptides; Glycine
PENDAMPINGAN SERTIFIKASI HALAL PADA UMKM HANUM FOOD (HALAL CERTIFICATION SUPPORT IN UMKM HANUM FOOD) Widayat, W; Sulardjaka, S; Al-Baarri, A.N.; Nurjannah, Rifa
Indonesia Journal of Halal Vol. 3 (1) 2020
Publisher : Pusat Kajian Halal Undip

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/halal.v3i1.9189

Abstract

Kecamatan Tembalang memiliki cukup banyak warung makan dan industri kuliner lainnya. Kesadaran masyarakat muslim kecamatan Tembalang masih rendah. UKM yang menjadi mitra kegiatan adalah dua buah yaitu Jaringan Pengusaha Muslim Indonesia (JPMI) dan Saudagar Muhammadiyah. Keduanya merupakan asosiasi pengusaha yang bergerak dalam penyediaan makanan dan minuman seperti rumah makan, restoran maupun UKM penyedia dan produksi makanan siap saji. JPMI berdomisili di Semarang Kec. Tembalang dan Saudagar Muhammadiyah berdomisili di Kecamatan Banyumanik Semarang. Roti pie susu merupakan salah satu produk pangan dimana dituntut kehalalan sebelum diedarkan bagi masyarakat. Salah satu usaha kecil yang memproduksi pie susu adalah Hanum Food, dimana dimiliki oleh Ibu Ratna Indrawati yang beralamatkan di Perumahan Dinar Mas Kel. Metesih Kec. Tembalang. Untuk memperoleh sertifikasi halal, kegiatan ini bertujuan untuk melakukan pendampingan UKM sehingga dapat memperoleh sertifikat halal. Kegiatan diawali dengan pelatihan audit internal, penyiapan dokumen-dokumen pendukung untuk memperoleh sertifikasi halal, implementasi sistem jaminan halal, pendaftaran CEROL (Certificate On Line) di LPPOM MUI Jawa Tengah dan proses auditing oleh auditor halal. Kegiatan ini telah berhasil melakukan pendampingan sampai pendaftaran dan menunggu proses auditing. Hal yang perlu diperhatikan adalah komitmen dari pelaku usaha dalam implementasi Sistem Jaminan Halal. Perbaikan dilakukan pada unit produksi sehingga terpisah dengan rumah tangga.Kata kunci — Audit internal, penyelia, pie susu, sertifikasi halal, sistem jaminan halal. 
PROSES PERBAIKAN PRODUKSI DALAM PENDAMPINGAN SERTIFIKASI HALAL BAGI PAGUYUBAN USAHA KULINER Suzery, Meiny; Widayat, W; Cahyono, Bambang; Al-Baarri, Ahmad Ni’matullah
Indonesia Journal of Halal Vol.2 (2) 2019
Publisher : Pusat Kajian Halal Undip

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (229.294 KB) | DOI: 10.14710/halal.v2i2.7892

Abstract

Proses Produk Halal (PPH) merupakan kegiatan untuk menjamin kehalalan produk yang mencakup penyediaan bahan, pengolahan, penyimpanan, pengemasan, pendistribusian, penjualan, dan penyajian produk. Dalam perkembangannya, kehalalaan suatu produk, baik itu barang maupun jasa, merupakan hal yang sangat penting dalam kehidupan. Selain umat muslim pada umumnya, kehalalan juga berkembang secara global karena masyarakat menyadari bahwa kehalalan suatu produk juga berpengaruh pada kesehatan. Penelitian ini bertujuan untuk mendiskripsikan proses perbaikan produksi dalam pendampingan sertifikasi halal pada UKM. Subjek dalam penelitian ini adalah UKM Nugget Nalla yang berlokasi di Kota Semarang. Metode yang dilakukan adalah analisis terhadap proses perbaikan pengolahan dan produksi untuk mendapatkan sertifikasi halal pada UKM. Berdasarkan hasil penelitian dapat disimpulkan perbaikan produksi sangat diperlukan pada tahap awal pengajuan sertifikasi halal, tidak hanya pada pengawasan utama yaitu bahan-bahan yang digunakan untuk produksi. Selain itu, alat yang digunakan perlu terhindar dari kontaminasi bahan yang haram, sehingga alat tidak boleh dipakai bersama dengan produk yang tidak halal. Maka, perbaikan alat produksi untuk memproses produk halal perlu diadakan. Bahan utama yang digunakan oleh subjek penelitian adalah daging ayam, dimana diperlukan adanya proses penggilingan daging ayam untuk mendapatkan hasil produk berupa nugget. Fasilitas produksi dalam dapur dikhususkan untuk produksi halal, dan fasilitas serta peralatan penyajian juga dikhususkan untuk menyajikan produk- produk yang halal.
Implementasi Jaminan Produk Halal Bagi Jaringan Pengusaha Muslim Indonesia dan Saudagar Muhammadiyah Kota Semarang Hadiyanto, H.; Widayat, Widayat; Sulardjaka, Sulardjaka; Al-Baari, Ahmad N
Indonesia Journal of Halal Vol 4, No 2 (2021): IJH
Publisher : Pusat Kajian Halal Undip

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/halal.v4i2.14688

Abstract

Usaha kecil baik rumah makan atau warung makan juga harus menyajikan produk-produk yang terjamin kehalalannya. Departemen agama telah menetapkan 5 langkah kebijakan halal untuk menjamin kehalalan produk pangan, obat-obatan dan kosmetik yaitu dari segi bahan (zatnya), proses produksi, penyimpanan, distribusi dan penyajian, sebagaimana tercantum di dalam Undang- undang No 33 tahun 2014 tentang Jaminan Produk Halal. Pengabdian ini.bermaksud untuk mengatasi permasalahan pada UKM yaitu belum memiliki sertifikasi halal, belum adanya penyelia halal dari UKM, belum adanya penngetahuan tentang Manajemen Jaminan halal dan bagaimana proses sertifikasi halal itu sendiri. Untuk memperoleh sertifikasi halal, kegiatan diawali dengan bimbingan teknis sertifikasi halal, menyiapkan.berkas.penunjang.untuk.mendapatkan.sertifikat.halal,.sampai telah terbitnya sertifikasi halal produk.  Yang utamanya adalah.tanggung jawab para pengusaha dalam menjalankan Jaminan Halal untuk seterusnya.
Co-Authors A Abdullah A Abdurrakhman A. Sadikky DP Abdullah Abdullah Achmad Roesyadi Achmad Roesyadi Achmad Wildan ADE ARTA, MOCHAMAD ZAINUDIN Adi Darmawan Adit Rizky Wicaksono Afriani, Nurfika Agus Suprihanto Ahmad Juanda Ahmad Ni’matullah, Albaari Aini, Apsari Puspita Aji Baharsyah Aji Prasetyaningrum Aji, Satriyo Akbar Asfar, A.M. Iqbal Al-Baari, Ahmad N Al-Baarri, Ahmad Ni'matullah Al-Baarri, Ahmad Ni’matullah Alfareza, Muhammad Ircham Almaas Salwa, Diah Ayu Andi Friadi Andika Pradifan Andrew Bryano Kermite, Andrew Bryano Andri Cahyo Kumoro Andri Cahyo Kumoro Andrianto, Novian Andry Anggoro Arahim Anggra Widhi Anggra Widhi Anik Sarminingsih, Anik Annisa Metantya Maharani Ari Eko Prasetyo Ari Eko Prasetyo Ariadi, Ariadi Arianti Nuur Annisa Arief Budiman Aris Triwiyatno Arman, Mhd. Adithia Perdana Arwan, Berriandi Aulia, Haris Nu’man B Budiyono Bacthiar, Hafni Bagus Agang Sudrajat Bakti Jos Bambang Cahyono Bambang Sudarsono Banowati, Tria Nita Berkah Fajar Tamtomo kiono Budi Warsito Budianto, Irawan Arief Catur Pramono D. Ingrid A D. Soetrisnanto Dani Puji Utomo Danny Soetrisnanto DENNY SANJAYA Devina Ingrid A. Dita Ayu Sofiati Driastuti, Faradilla Dyah Hesti Wardhani Edward, Leonardo Ela, Hulasoh Elysia, Alvina Enda Merizki br Ginting Fauzandy Husna Setyanto Favian Nafiega Ferdy D, Erbert Fistcar, Wawarisa Alnu H Hadiyanto H M Rachimoellah H Satriadi H. Anggraeni H. Hadiyanto H. Satriadi H. Satriadi Hadiyanto Hadiyanto Hadiyanto Hadiyanto Hanapi bin Mat Hanapi bin Mat Handung Nuryadi Hanifa Zakiyatul Urbach Hantoro Satriadi Hantoro Satriado Haris Nu'man Aulia Haris Nu’man Aulia Hasanah, Alfi Hendra Try Ardianto Hendro, Andika Herlambang, Andy Rahmadi Heru Susanto Hesti Rahayu I. Hartati Ika Windrianto K. Handono Indah Hartati Iqbal Mubarak Irawan Arif Budianto Johnner P Sitompul Jonfita, Bernike Vemmialia Khoirun Nisa Kurdianto Kurdianto Kurnia, Atik Kusmiyati, K Listyawijayanti, Nabilla Salma Lukman Hakim Firdaus Luqman Buchori M. Djaeni M. Hadi M. Hadi M. Hadi Makrufah Hidayah I Marcelinus Christwardana Maria Siahaan Marta Chandra Anikke Putri Masyhad Masyhad Meiny Suzery Melati, Emilla Mochamad Arief Budihardjo MSK. Tony Suryo Utomo Muchammad Muchammad Muhammad Farizan Praevia Muhammad Hilmazar Hawari Muhammad Rachimoellah Muhammad Rachimoellah Muhammad Syukri Hasan Muhammad Syukri Hasan Nasir, Yahya Ndaru Okvitarini Ngadiwiyana M.Si. S.Si. Ngurah Widiantara Ni'matuzahroh Ni'matuzahroh Novianti, Khusnul Rofida Noviyanto, Sigit Nur Rokhati Nurjannah, Rifa Nurul Yaqin Pandapotan, Boris Poltak Prakoso, Satrio Budi Prakoso, Satyo Jati Prasetyo, Ahmad Wisnu Pratomo, Shendy Eko Priyosetyoko Priyosetyoko, Priyosetyoko Puja Chrisdianto Manapa Putri, Sylvia Rahmi Rahmania, Yusi Luluk Ratnawati Ratnawati Razak, Habibie Rheza Dipo Riky Yonas Riky Yonas Riva Amrulloh Roz, Kenny S Suherman S Supriyandi Samudra, Makitta Widi Saudale, Jeanette Mutiara Paula Sekarningtyas, Nazifa Seno, Abdi Setia Budi Sasongko Setia Budi Sasongko Setiadi, Muhammad Irfan Sianturi, Aurelia Genesya Silviana Silviana Silviana, S Siti Nur Khairunisa Aroli Sonya Hakim Raharjo Sri Nastiti Andharini Sri Puji Lestari Sri Widodo Agung Suedi Sri Widodo Agung Suedy Sriatun Sriatun Striadi, H. Sugiyanto - Sulardjaka Sulardjaka Sulardjaka, S Sulastri, Cucu Sumiati Sumiati Suroso Agus Saputro Sussatrio, Hardito Syafrudin Syafrudin Syaiful . Syarief, Elijah Sylvia Rahmi Putri Tatang H. Soerawidjaja Taufiq, Akbar Teguh Purnomo, Teguh Tri Winarni Agustini Tri Winarni, Agustini Tutuk Djoko Kusworo Uray Irzandi Uray Irzandi Utama, Bobby Indra Vicky Ramadhani, Vicky widodo, anton sri Winaningsih, Ima Wira Pinem Yanuar Rifianto YS Darmanto Yudhy Dharmawan Yuliani, Kristina Wulan Yulita Arni Priastiwi Yuliyandjaja, John Philia Yusi Luluk, Rahmania