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Diswandi Nurba, Diswandi

Program Studi Teknik Pertanian, Fakultas Pertanian, Universitas Syiah Kuala

Author-ID : 521621

Agriculture, Biological Sciences & Forestry Computer Science & IT Economics, Econometrics & Finance Electrical & Electronics Engineering Engineering Industrial & Manufacturing Engineering Social Sciences

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ANALlSIS ERROR PENGUKURAN KONDUKTIVITAS PANAS MULSA LlMBAH PADAT ORGANIK: SEKAM PADI Diswandi Nurba; Wahyu Purnama; Warji Warji
Jurnal Keteknikan Pertanian Vol. 21 No. 2 (2007): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.021.2.%p

ABSTRACT The objective of this paper is to analyze measurement error of heat conductivity of organic solid waste (paddy chaf). Error analyze is to obtain accuration of the measured result. Visual Basic Applications (VBA) on excel was used in simulation. The result showed that heat conductivity of paddy chaf is 0,501 W/mK with error 0,00936 W/mK. Voltage tolerance value gives highest effect on total error. Diterima: 9 Mei 2007, Disetujui: 24 Mei 2007

Penilaian Organoleptik Keripik Ubi Jalar Ungu (Ipomoea batatas L.) Pasca Penggorengan Menggunakan Metode Non-Numeric MP-MCDM Rahmat Fadhil; Diswandi Nurba
Jurnal Keteknikan Pertanian Vol. 6 No. 2 (2018): JURNAL KETEKNIKAN PERTANIAN
Publisher : PERTETA

AbstractProcessing of purple sweet potato (Ipomea batatas L.) into chips is a means to improve the economic value. Crispiness is considered as one essential quality parameter for chip products that must be pursued. The thickness of slices and concentration of sodium bicarbonate (NaHCO3) constitute crispiness defining factors. This research was aimed at conducting organoleptic evaluation on a variety of purple sweet potato slice thicknesses and post-frying sodium bicarbonate concentrations using Non-Numeric Multi Person-Multi Criteria Decision Making (MP-MCDM). Research results showed that the Non-Numeric MP-MCDM method had successfully determined decision of the best prioritized decision among different alternative treatments of the ingredient. The preferred decision according to respondent opinions on the basis of organoleptic evaluation including color, aroma, taste, texture and overall acceptance were products from the 3 g/L NaHCO3 concentration with 1 mm (KB) slice thickness and the 3 g/L NaHCO3 concentration with 2 mm (KE) slice thickness and respondents seemed to like (SK) those products.AbstrakPengolahan ubi jalar ungu (Ipomoea batatas L.) menjadi keripik merupakan salah satu cara untuk meningkatkan nilai ekonomi. Kerenyahan adalah salah satu parameter mutu penting bagi produk keripik yang harus diupayakan. Ketebalan irisan dan konsentrasi natrium bikarbonat (NaHCO3) merupakan faktor penentu kerenyahan. Penelitian ini bertujuan untuk melakukan penilaian organoleptik berbagai variasi ketebalan irisan ubi jalar ungu dan kosentrasi natrium bikarbonat pasca penggorengan dengan metode Non-Numeric Multi Person-Multi Criteria Decision Making (MP-MCDM). Hasil penelitian menunjukkan bahwa metode Non-Numeric MP-MCDM telah berhasil menentukan keputusan prioritas terbaik dari berbagai alternatif perlakuan bahan. Keputusan terbaik menurut pendapat responden berdasarkan uji organoleptik yang meliputi warna, aroma, rasa, tekstur dan penerimaan keseluruhan adalah konsentrasi NaHCO3 sebanyak 3 g/L pada ketebalan irisan 1 mm (KB) dan konsentrasi NaHCO3 sebanyak 3 g/L pada ketebalan irisan 2 mm (KE) dengan keputusan suka (SK).

INTRODUKSI GHE.VENT DRYER PADA PROSES PENGERINGAN IKAN DI PANTAI LHOK SEUDU Mustaqimah Mustaqimah; Diswandi Nurba; Raida Agustina; Muhammad Yasar
Jurnal Ekonomi dan Pembangunan Vol 11, No 1 (2020): Jurnal Ekonomi dan Pembangunan
Publisher : Bappeda Provinsi Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22373/jep.v11i1.71

Pantai Lhok Seudu terletak pada perlintasan jalan raya Banda Aceh - Meulaboh yangberjarak ±20 km jika ditempuh dari Kota Banda Aceh. Pantai Lhok Seudu terletak diKecamatan Leupung Kabupaten Aceh Besar. Letak strategis pantai Lhok Seudu yang beradadi perlintasan Barat-Selatan Aceh dengan Timur-Utara Aceh merupakan suatu potensi besaruntuk pengembangan sektor ekonomi. Potensi lain, Lhok Seudu secara umum merupakansalah satu destinasi wisata yang indah di Provinsi Aceh. Pengolahan ikan selama iniumumnya dengan metode pengeringan alami. Permasalahan yang dihadapi dengan sistempengeringan konvensional antara lain; sangat tergantung pada cuaca, ketika cuaca mendungdan musim penghujan, pengeringan tidak bisa dilakukan sehingga produk olahanterbengkalai. Pengeringan dengan sistem terbuka juga seringkali mendapat gangguan sepertiburung, kucing dan selanjutnya kontaminasi debu juga tid ak dapat dihindari, sehinggaproduk yang dihasilkan kurang higienis. Solusi yang tepat dari permasalahan tersebut adalahpenggunaan alat pengering tipe efek rumah kaca yang telah dinamakan dengan GHE Vent.dryer (Green House Effect Ventilator dryer). Tujuan penelitian ini adalah mengaplikasikandan evaluasi performansi alat pengering ikan GHE Vent. dryer pada proses pengeringan ikansebagai produk unggulan daerah Pantai Lhok Seudu Kecamatan Leupung Kabupaten Aceh Besar.Metode pelaksanaan kegiatan penelitian ini dilakukan dengan pendekatan eksperimen yangdiawali dengan persiapan alat dan bahan (GHE Vent. dryer dan ikan), kemudian diikutidengan proses pengeringan ikan secara konvensional dan penggunaan GHE Vent. dryer.Selanjutnya, kegiatan dilanjutkan dengan pengamatan waktu dan kapasitas pengeringan.Hasil kajian menunjukkan bahwa pengeringan menggunakan GHE Vent. dryer dapatmempersingkat waktu pengeringan dan produk yang dihasilkan lebih hiegenis.

PENGARUH UMUR PINDAH TANAM DAN JUMLAH BIBIT PER LUBANG TANAM TERHADAP PERTUMBUHAN DAN PRODUKSI PADI (Oryza sativa L.) Muhammad Jalil; Diswandi Nurba; Irvan Subandar; Muhammad Amin; Teuku Raja Malikon
Jurnal Agrotek Lestari Vol 1, No 1 (2015): Oktober
Publisher : Universitas Teuku Umar

The aims the research were to know the influence of age and number of planting seed/hole towards the growth and yield of rice plants, as well as real whether the interaction of both of these factors. The research was arranged by Randomized Block Design (RBD) factorial with 3 replicates. Treatment of replanting are : 10, 15, 20 and 25 after germination. The number of seeds are: 1, 2, and 3 seeds/hole. The research was conducted in Gampong Blang Baro sub-district of Kuala District Nagan Raya from January 10-May 08 2014. The results showed the replanting gave significant effect of the planlet number at 15 and 45 day after planting (DAP), significant of long panicles. Not significant on high of plant at 15, 30and 45 DAP, number of plantlets per clump at 30 DAP, flowering age and the number of plantlets per clump, high productive plants when harvesting, the number of panicle, pithy grain percentage, the percentage of empty grain, weights 100 grain, dried grain per plot and production yield per acre. The amount of seed gave significant effect against number of planlets at 15 DAP, not significant against plant at 15, 30 and 45 DAP, number of plantlets per clump age 30 and 45 DAP, flowering age and the number of plantlets per clump, high productive plants when harvesting, the number of panicle productive, panicles, pithy and hollow grain percentage, weight of dried grain per plot and production per acre. There is a very real interaction between age and total seedling planting move per planting hole against number of planlets at 15 DAP 100 grain weight and grain. Keywords : replanting, count of seed, growth and production of rice plant

PENINGKATAN PRODUKTIVITAS LAHAN MELALUI PEMANFAATAN LAHAN PERKARANGAN DI MEUREUBO KABUPATEN ACEH BARAT Irvan Subandar; Diswandi Nurba; Abdul Gafur
Jurnal Agrotek Lestari Vol 1, No 1 (2015): Oktober
Publisher : Universitas Teuku Umar

Food security is the principal problem in most countries in the world. One of the efforts to build food security of families through land use lawns that are beneficial in supporting the family in addition to nutritional needs at once to beauty (aesthetics) when optimally managed and planned. Land can be developed as an area of the Kawasan Rumah Pangan Lestari (KRPL). This activity is conducted in Gampong Ujong Tanoh darat and Gampong Pasi Aceh Baroh Sub-district Meureubo, Aceh Barat. The selection of the location based on the consideration that location most of the inhabitants are farmers. The second reason is expected to give direct benefits of the existence of the Agriculture Faculty Of Teuku Umar University in the middle of the community. The third reason is to expect the gampong can become Small-scale Agriculture Faculty Of Teuku Umar University. The outer achievedare KRPL product andnursery. The outer of services are the achievement of self-reliance and material management of the farming community. The implementation of the activities carried out have been completed, KRPL vertikultur model, nursery, outreach to the community, and technical guidance to the community gampong. The success rate of the program was can be known the desire ofcommunity especially the housewife, prevail in their house by making use of the potential of the existing yards, though not exactly the same as the model that is applied. Keyword: Food Security, KRPL, Land, Vertikultur

STRATEGI PENGEMBANGAN VISUALISASI DESAIN KEMASAN KOPI ARABIKA GAYO UNTUK MENINGKATKAN PREFERENSI MINAT KONSUMEN Rahmat Fadhil; Diswandi Nurba; Khairul Rizal; Dahlan Dahlan; Sayed Mahdi
Jurnal Teknologi Industri Pertanian Vol. 32 No. 3 (2022): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24961/j.tek.ind.pert.2022.32.3.229

Gayo Arabica coffee is a high-quality specialty coffee with a distinctive, complex aroma and a fairly strong viscosity. By developing a visualization of the Gayo Arabica coffee packaging design, the coffee product is expected to be more accepted in the market according to consumer preferences. This study aimed to formulate a strategy for developing visualization of the Gayo Arabica coffee packaging design. Factors that cover the problem of packaging design visualization included colour, shape, brand, illustration/image, information/labeling, and local and cultural wisdom. The formulation strategy for packaging design visualization development could be completed using the soft systems methodology (SSM). The use of the SSM method providds two recommended activities, namely technical activities and policy activities. The results of this study can be used as a reference or reference for the industry or interested parties in considering the visualization of designs related to the packaging of Gayo Arabica coffee products. Keywords: Aceh, conceptual model, Gayo arabica, rich picture, soft systems methodology

Kajian Keseragaman Kualitas Pengeringan Cabai Merah dengan Menggunakan Alat Pengering Tipe Hohenheim Edi Saputra; Mustaqimah Mustaqimah; Diswandi Nurba
Jurnal Ilmiah Mahasiswa Pertanian Vol 2, No 4 (2017): November 2017
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

Hasil penelitian pengeringan cabai merah menunjukkan bahwa pada perlakuan tanpa blansir terdapat suhu rata-rata dalam ruang alat pengering pada hari pertama yaitu sebesar 54°C dan pada hari kedua yaitu sebesar 46,6°C,sedangkan suhu rata-rata pada perlakuan diblansir yaitu sebesar 58,6°C. Kelembaban relatif rata-rata dala ruang alat pengering pada perlakuan tanpa blansir pada hari pertama yaitu sebesar 40,2% dan kelembaban relatif rata-rata pada hari kedua yaitu sebesar 51%, sedangkan kelembaban relatif rata-rata pada perlakuan di blansir yaitu sebesar 35,7%. Kadar air akhir pada cabai merah kering dengan perlakuan tanpa blansir yaitu =9,84%, =10,50%, =10,06%, =9,84%,=10,28% dan =9,62%. Sedangkan Kadar air akhir pada cabai merah kering dengan perlakuan diblansir yaitu =9,74%, =9,74%, =10,36%, =10,15%,=9,74% dan =9,53%. Kandungan vitamin C didapat pada cabai merah kering dengan perlakuan tanpa blansir yaitu =39,33%, =43%, =45,6%, =44,93%,=41,27% dan =37,73%. Sedangkan kandungan vitamin C akhir pada cabai merah kering dengan perlakuan diblansir yaitu =34,13%, =37,4%,=40,8%, =38,87%,=36,07% dan =33,36%.Uji organoleptik Cabai merah kering menunjukkan bahwa panelis lebih banyak menyukai dengan perlakuan diblansir.Study The Uniformity Of Drying Quality Of Red Peppers Using Hohenheim Type DryersAbstract. From the results of red pepper cultivation research showed that on treatment without blancing there is average temperature in the dryer room on the first day that is equal to 54%°C and on the second day that is equal to 46,6°C, while the average temperature at the blancing treatment that is equal to 58,6°C. The average relative humidity in the drying chamber on the bluffing treatment on the first day is 40,2% and the average relative humidity on the second day is 51%, while the average relative humidity at the blancing treatment is 35,7%. The final water content of dried red pepper with bluff treatment is P1 = 9,84%, P2=10,50%, P3=10,06%, P4=9,84%, P5=10,28% and P6=9,62%. While the final water content of dried red pepper with blancing treatment is P1=9,74%, P2=9,74%, P3=10,36%, P4=10,15%, P5=9,74% and P6=9.53%. The content of vitamin C was found in dry red chilli with the treatment without blancing that is P1=39,33%, P2=43%, P3=45,6%, P4=44,93%, P5=41,27% and P6=37,73%. While the final vitamin C content of dried red pepper with blancing treatment is P1=34,13%, P2=37,4%, P3=40,8%, P4=38,87%, P5=36,07% and P6=33.36%. The red pepper organoleptic test showed that the panelists preferred the treatment in blancing.

Kinerja Ghe Vent Dryer Dengan Menggunakan Lilin Sebagai Penyimpan Panas Afdhalul Ahmar; Mustaqimah Mustaqimah; Diswandi Nurba
Jurnal Ilmiah Mahasiswa Pertanian Vol 6, No 4 (2021): November 2021
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

Abstrak. Green house effect (GHE) vent dryer adalah alat pengering dengan memanfaatkan energi surya sebagai sumber energi pengeringan. Namun radiasi matahari terbatas pada waktu tertentu sehingga mengganggu prases pengeringan. Penambahan lilin sebagai media penyimpan panas adalah salah satu solusi agar alat green house effect (GHE) vent dryer dapat beroperasi pada saat energi surya sudah meredup. Tujuan penelitian ini untuk menguji kinerja GHE Vent Dryer dengan menggunakan lilin sebagai media penyimpan panas. Data yang diukur dalam penelitian ini berupa suhu di dalam ruang pengering (ruang 1, ruang 2 dan ruang 3), ruang absorber, suhu lingkungan dan kecepatan udara. Pengukuran dimulai dari pukul 08.00 WIB sampai sahu didalam ruangan menyamai suhu lingkungan, proses pengukuran dilakukan setiap 60 menit. Hasil penelitian ini didapatkan bahwa rata-rata suhu absorber menggunakan lilin sebagai media penyimpan panas berkisar 31 ºC sampai 71 ºC dengan temperatur lingkungan yang di hasilkan 27 ºC sampai 35 ºC dan untuk terperatur dalam alat pengering sekitar 27 ºC sampai 58 ºC. Hasil pengukuran kecepatan udara pada penelitian ini berkisar 0,3 m/s sampai 1,5 m/s. Dapat disimpulkan bahwa penggunaan batu serpihan sebagai media penyimpan panas pada alat GHE vent Dryer mampu mempertahankan panas pada ruang pengering selama 4 sampai 5 jam saat tidak ada radiasi matahari. Performance Of Ghe Vent Dryer By Using Wax As Heat StorageAbstract. Green house effect (GHE) vent dryer is a dryer that uses solar energy as a drying energy source. However, solar radiation is limited to a certain time so that it interferes with the drying process. The addition of wax as a heat storage medium is one solution so that the green house effect (GHE) vent dryer can operate when the solar energy has dimmed. The purpose of this study was to test the performance of the GHE Vent Dryer using wax as a heat storage medium. The data measured in this study were the temperature in the drying chamber (room 1, room 2 and room 3), absorber chamber, ambient temperature and air velocity. The measurement starts from 08.00 WIB until the temperature in the room equals the ambient temperature, the measurement process is carried out every 60 minutes. The results of this study found that the average temperature of the absorber using wax as a heat storage medium ranged from 31 C to 71 C with an ambient temperature of 27 C to 35 C and for a temperature setting in the dryer it was around 27 C to 58 C. The results of air velocity measurements in this study ranged from 0.3 m/s to 1.5 m/s. It can be concluded that the use of crushed stone as

Modifikasi Pengering Efek Rumah Kaca (ERK) Atap Parabolik untuk Kacang Tanah (Arachis hypogaeai L.) Revi Alhafiz; Diswandi Nurba; Devianti Devianti
Jurnal Ilmiah Mahasiswa Pertanian Vol 7, No 2 (2022): Mei 2022
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

Abstrak. Tujuan dari penelitian ini untuk melakukan desain dan rancang bangun serta pengujian fungsional terhadap pengering Efek Rumah Kaca (ERK) atap parabolik untuk kacang tanah (Arachis hypogaeai L.). Penelitian ini dilaksanakan pada bulan April sampai Oktober 2021, bertempat di Laboratorium Perbengkelan Alat dan Mesin Pertanian Program Studi Teknik Pertanian Fakultas Pertanian Universitas Syiah Kuala Darussalam Banda Aceh. Metode yang dilakukan pada penelitian ini adalah mendesain pengering Efek Rumah Kaca (ERK) atap parabolik menggunakan software SolidWorks 2017. Selanjutnya, rancang bangun pembuatan pengering ERK atap parabolik dan melakukan pengujian fungsional alat tanpa bahan dan menggunakan bahan kacang tanah untuk mengetahui performansi pengering ini sudah berfungsi dengan baik atau belum. Parameter penelitian pada penelitian ini adalah kadar air, kapasitas pengering, dan analisis energi panas.Hasil dari penelitian ini adalah prinsip kerja pengering ERK Atap Parabolik dengan mensirkulasikan udara panas yang terperangkap di dalam ruang pengering. Lalu, mengeluarkan udara menggunakan kipas outlet. Uji kinerja rancang bangun pengering ERK Atap Parabolik dapat berfungsi dengan baik dalam melakukan pengeringan, karena terlihat adanya fluktuasi suhu dalam ruang pengering selama 8 jam pengeringan. Rata-rata pengeringan menggunakan kacang tanah adalah 36,15℃, dan rata-rata suhu lingkungan adalah 29,4℃ . Kadar air akhir kacang tanah pada rak 1, 2, dan 3 sebesar 19,55%, 11,90%, dan 8,06%. Kadar air kacang tanah pada rak 3 memenuhi SNI mutu II, sedangkan kadar air kacang pada rak 1 dan 2 belum memenuhi SNI. Kapasitas kerja pengeringan input (KKPI) adalah 1,875 kg/jam dan kapasitas kerja pengeringan output (KKPO) adalah 1,532 kg/jam. Energi panas yang dibutuhkan untuk pengeringan kacang tanah (Qd) adalah sebesar 803.128,61 Joule atau setara dengan 223,091 Wh. Sedangkan energi listrik yaitu dibutuhkan yaitu 427,68 Wh.Modification Of Greenhouse Effect Dryer (Erk) Parabolic Roof For Peanut (Arachis Hypogaeai L.)The purpose of this study was to design and construct and perform functional testing of the Roof parabolic Greenhouse Effect (ERK) dryer for peanuts (Arachis hypogaeai L.). This research was conducted from April to October 2021, at the Agricultural Equipment and Machinery Workshop Laboratory, Agricultural Engineering Study Program, Faculty of Agriculture, Syiah Kuala Darussalam University, Banda Aceh. The method used in this research is to design a parabolic roof greenhouse effect (ERK) dryer using the SolidWorks 2017 software. Next, design the manufacture of a parabolic roof ERK dryer and perform functional testing of the tool without materials and using peanuts to determine the performance of this dryer already working. well or not. The research parameters in this study were moisture content, drying capacity, and heat energy analysis.The result of this research is the working principle of Parabolic Roof ERK dryer by circulating hot air trapped in the drying chamber. Then, remove the used air using the outlet fan. The performance test of the Parabolic Roof ERK dryer design can function properly in drying, because it can be seen that there are temperature fluctuations in the drying chamber for 8 hours of drying. The average drying using peanuts is 36.15℃, and the average environmental temperature is 29.4℃. It can be seen that the temperature of using peanuts is higher than that of the environment. The final moisture content of peanuts on shelves 1, 2, and 3 was 19.55%, 11.90%, and 8.06%. The moisture content of peanuts on rack 3 meets SNI quality II, while the moisture content of peanuts on racks 1 and 2 does not meet SNI. The input drying working capacity (KKPI) is 1.875 kg/hour. Meanwhile, the output drying working capacity (KKPO) is 1,532 kg/hour. The heat energy required for drying peanuts (Qd) is 803.128.61 Joules or equivalent to 223.091 Wh. Meanwhile, the electrical energy required is 427.68 Wh.

Pengaruh Lama Perendaman Dalam Larutan Natrium Metabisulfit Terhadap Karakteristik Tepung Labu Kuning Ulfa Reza; Bambang Sukarno Putra; Diswandi Nurba
Jurnal Ilmiah Mahasiswa Pertanian Vol 4, No 3 (2019): Agustus 2019
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

Abstrak. Tujuan penelitian ini adalah untuk mengetahui karakteristik tepung labu kuning. Parameter penelitian meliputi rendemen, kadar air, derajat keasaman (pH), kadar pati, uji organoleptik hedonik warna dan aroma. Data di analisa menggunakan ANOVA dan excel. Hasil penelitian menunjukkan nilai rata-rata rendemen tepung labu kuning tertinggi terdapat pada perlakuan 0 menit yaitu 11,33%, nilai rata-rata kadar air tepung labu kuning tertinggi terdapat pada perlakuan 60 menit yaitu 9,33%, nilai rata-rata derajat keasaman (pH) tertinggi terdapat pada perlakuan 0 menit yaitu 6,79, nilai rata-rata kadar pati tertinggi terdapat pada perlakuan 40 menit yaitu 72,95%, nilai rata-rata uji organoleptik hedonik warna tertinggi terdapat pada perlakuan 60 menit yaitu 4,20 dengan skor 4 (suka), nilai rata-rata uji organoleptik hedonik aroma tertinggi terdapat pada perlakuan 0 menit yaitu 3,71 dengan skor 4 (suka).The Effect of soaking time in sodium metabisulfite solution on the characteristics of pumpkin Abstract. The purpose of this study was to determine the characteristics of pumpkin flour. The research parameters included yield, moisture content, acidity (pH), starch content, hedonic organoleptic color and aroma test. Data was analyzed using ANOVA and Excel. The results showed that the highest yield of pumpkin flour was at 0 minutes treatment which was 11.33%, the highest average value of water content of pumpkin flour was at 40 minutes treatment which was 9.33%, the average value of acidity degree (pH) is highest in 0 minute treatment, which is 6,793, the highest average value of starch is found in 40 minutes treatment which is 72.95%, the highest average hedonic organoleptic test value is found in 60 minutes treatment which is 4,20 with a score 4 (likes), the highest average hedonic organoleptic test score was found at 0 minutes treatment which was 3.71 with a score 4 (likes).

Co-Authors A.A. Ketut Agung Cahyawan W Abdul Gafur Afdhalul Ahmar Agus Arip Munawar Agus Rizal Fiki Athul Fadhli Bambang Sukarno Putra Bambang Sukarno Putra Bulan, Ramayanty Bunga Mentari Dahlan Dahlan Devianti Devianti Devianti, Devianti Dinaroe Dinaroe Edi Saputra Eka Marlina Elly Susanti Fachruddin Fachruddin Fachruddin Fachruddin Fachruddin Fachruddin Faizil Akmal Hasrizal Hasrizal Irvan Subandar Khairul Anwar Khairul Rizal Kiman Siregar Leopold O. Nelwan Muhammad Amin Muhammad Jalil Muhammad Yasar Muhammad Yasar Muhammad Yasar Muliyani Muliyani Mustaqimah Mustaqimah Mustaqimah Mustaqimah Mustaqimah Mustaqimah Mustaqimah Mustaqimah Mustaqimah Mustaqimah Mustaqimah Mustaqimah Nosy Islamyco Putra, Delyansah Putri Ravianda Raffi Paramawati Rahmat Fadhil Rahmat Fadhil Raida Agustina Raida Agustina Raida Agustina Raida Agustina Ratna Ratna Ratna Ratna Revi Alhafiz Riski Satria Risman Hanafi Rita Khathir Safrizal Safrizal Sayed Mahdi Sri Purnama Sari Syahrul Ramadhan Teuku Raja Malikon Thahara Balqis Ulfa Reza Wahyu Purnama Warji Warji Yusra, Andi

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