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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Jurnal Fish Protech Jurnal Technopreneur (JTech) Jurdimas (Jurnal Pengabdian Kepada Masyarakat) Royal Journal Of Agritech Science (JASc) Jambura FIsh Processing Journal Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang Jurnal Abdi Insani Jurnal Abadimas Gorontalo Agrokompleks DAS SEIN: Jurnal Pengabdian Hukum dan Humaniora Prosiding Seminar Nasional Pengabdian Kepada Masyarakat Jurnal Abdimas Terapan Depik Jurnal Ilmu-Ilmu Perairan, Pesisir dan Perikanan Depik Jurnal Ilmu-Ilmu Perairan, Pesisir, dan Perikanan Damhil: Jurnal Pengabdian kepada Masyarakat
Wila Rumina Nento
Universitas Negeri Gorontalo
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Pemanfaatan Diversifikasi Olahan Jagung untuk Meningkatkan Gizi dan Pendapatan Masyarakat Desa Bohulo Kabupaten Gorontalo Utara Lamadi, Arafik; Suherman, Sutianto Pratama; Nento, Wila Rumina
Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang Vol 6, No 1 (2021): February 2021
Publisher : University of Merdeka Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26905/abdimas.v1i1.4920

Abstract

Bohulo Village, North Gorontalo District, is mostly agricultural land planted with rice and maize. The abundant maize yields in the area have not been followed by maximum utilization. The problem is, the farmers' ability to sell their crops is limited. Therefore, it is necessary to increase the use of crops, especially corn, into processed products that can increase community income, namely in the form of corn brownies. The purpose of this community empowerment program is technology transfer to increase the economic value of corn. This approach method is a participatory method consisting of site surveys, training and evaluation. This activity shows the enthusiasm of the community, especially the women in Family Welfare Education or PKK, corn farmers, and community leaders in Bohulo Village. Corn that is processed into various kinds of food not only adds attractiveness but also provides opportunities to increase income so that it can improve community welfare. In the future, corn-based food processing can be developed into various products due to the availability of raw materials.DOI: https://doi.org/10.26905/abdimas.v6i1.4920 
Quality Changes of Light Flesh Tuna at Water of Tomini Bay, Gorontalo Province Wila Rumina Nento; Tati - Nurhayati; Ruddy - Suwandi
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 17 No 3 (2014): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3135.255 KB) | DOI: 10.17844/jphpi.v17i3.8911

Abstract

Tuna is one of the mainstay fisheries commodities that involve many of the ordinary fishermen. The handling usually still not follows the principles of good handling that causing the poor quality as the result.The aims of this research were to analyze and to determine the quality of tuna meat (the abdominal wall, dorsal fin, and caudal fin). Raw material yellowfin tuna meat prepared for the light, the meat section of the abdominal wall, dorsal fin, and caudal fin. The result of organoleptic analysis showed that the tuna meat was above the minimum value for the criteria of fresh fish. The result of TVB analysis showed that the meat on the caudal fin had the highest value and significantly different with the other, but still exist on the safe limits and on the fresh category. For the result of analysis in histamine, it shown that at the fourth hour the meat at the dorsal fin had the histamine content which were above the minimum that have been recommended. For the result of analysis in peroxide number, it shown that the tuna meat did not sustain the fat damage until the fourth hour after the catching process. And for the result of analysis in TPC, it showed that at the fourth hour the tuna meat on the pectoral fin had the highest number of total colony and significantly different with the other.Keywords: handling, histamine, light flesh, microbiology, yellowfin
ANALISA KUALITAS NUGGET IKAN TUNA (Thunnus sp.) SELAMA PENYIMPANAN BEKU (Quality Analysis Of Tuna Fish Nugget (Thunnus sp.) During Frozen Storage) Wila Rumina Nento; Putri Sapira Ibrahim
Journal Of Agritech Science (JASc) Vol 1 No 2 (2017): Journal of Agritech Science (JASc) - November
Publisher : Program Studi Teknologi Hasil Pertanian, Politeknik Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (192.944 KB) | DOI: 10.30869/jasc.v1i2.134

Abstract

Ikan tuna dalam bentuk ikan segar memiliki masa simpan yang pendek. Daging dariikan tuna dapat diolah menjadi produk fish nugget yang juga dapat memperpanjang umursimpan. Tujuan dari penelitian ini adalah mengetahui kualitas nugget ikan tuna selamapenyimpanan beku. Penelitian ini dilakukan dengan tiga kali ulangan dengan perlakuanwaktu penyimpanan 0 hari (kontrol), 3 hari (N1), 6 hari (N2), 9 hari (N3) dalam suhu beku -4oC. Sampel kemudian dianalisis secara kimia, yakni kadar air, kadar protein, dan kadarlemak. Dari hasil penelitian yang dilakukan hasil kadar air, kadar protein, dan kadar lemakuntuk sampel kontrol (tanpa pembekuan) berturut-turut adalah 48,23%; 26,49%; 18,00%.Untuk sampel N1 (3 hari) didapat hasil analisa kadar air, kadar protein, dan kadar lemakberturut-turut 45,57%; 23,41%; 15,03%. Untuk sampel N2 (6 hari) didapat hasil analisakadar air, kadar protein, dan kadar lemak berturut-turut 43,47%; 20,24%; 13,01%. Untuksampel N3 (penyimpanan 9 hari) didapat hasil analisa kadar air, kadar protein, dan kadarlemak berturut-turut 42,78%; 17,16%; 10,98%.
STUDI PENGEMASAN TUNA EKOR KUNING (Thunnus albacares) DI CV. CAHAYA MANDIRI DESA BOTU BARANI KELURAHAN BONE PANTAI PROVINSI GORONTALO Wila Rumina Nento
Jurnal Technopreneur (JTech) Vol 3 No 1 (2015): JURNAL TECHNOPRENEUR (Mei)
Publisher : UPPM Politeknik Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (307.969 KB) | DOI: 10.30869/jtech.v3i1.32

Abstract

Penelitian ini dilaksanakan di CV. Cahaya Mandiri, Desa Botu Barani, Kelurahan Bone Pantai, Provinsi Gorontalo. Penelitian ini dilaksanakan pada tanggal 19 Januari – 1 Februari 2011. Maksud dari penelitian ini adalah untuk mengetahui secara langsung proses pengolahan dan pengemasan serta ekspor ikan tuna ekor kuning (Thunnus albacares) di CV Cahaya Mandiri Pantai Desa Botu Barani, Kabupaten Bone Pantai, Provinsi Gorontalo.Proses pengemasan ikan tuna ekor kuning menggunakan plastik PP untuk produk saku dan plastik PE untuk produk loin, ground meat dan tail. Proses pengemasan ikan tuna ekor kuning meliputi penerimaan bahan baku, pencucian, penimbangan I, pemotongan, pembentukan loin, saku dan tail, pembuangan kulit, pembuangan daging gelap, penimbangan II, pemberian gas CO dan pendinginan, pengecekan, pengemasan primer, pemvakuman, pembekuan, penimbangan, pengemasan sekunder dan pelabelan, penyimpanan beku, pemuatan (stuffing) dan terakhir ekspor. Demi menghasilkan produk yang berkualitas dan aman untuk dikonsumsi, CV. Cahaya Mandiri menerapkan sanitasi dan hygiene pada bahan baku, air, peralatan yang digunakan, karyawan, lingkungan dan produk akhir.
PEMBERDAYAAN MASYARAKAT BERBASIS KELAUTAN DENGAN PENGOLAHAN KARAGINAN DI DESA TIHENGO KECAMATAN PONELO KEPULAUAN KABUPATEN GORONTALO UTARA Ika Okhtora Angelia; Abdul Azis Hasan; Adnan Engelen; Arif Murtaqi; Wila Rumina Nento
Jurnal Abdimas Gorontalo (JAG) Vol 2 No 1 (2019): Jurnal Abdimas Gorontalo (JAG), Mei 2019
Publisher : UPPM Politeknik Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30869/jag.v2i1.347

Abstract

Hasil laut yang dihasilkan di Provinsi Gorontalo Utara diantaranya adalah ikan, udang, lobster, kepiting dan rumput laut. Rumput laut merupakan komoditas kelautan yang paling banyak diminati. Namun inovasi bagaimana cara mengolah rumput laut menjadi produk olahan yang berdaya jual tinggi masih belum banyak diketahui oleh para nelayan. Daerah penghasil rumput laut terbesar di Provinsi Gorontalo ada di Kabupaten Gorontalo Utara pusatnya di Kecamatan Ponelo Kepulauan. Kegiatan Pengabdian Kepada Masyarakat ini bertujuan untuk melakukan edukasi kepada kelompok pengolahan rumput laut di Desa Tihengo yang merupakan desa penghasil rumput laut terbesar di Gorontalo Utara dalam rangka menunjukkan bagaimana metode yang benar dalam memanfaatkan rumput laut menjadi olahan makanan yang bernilai jual tinggi sehingga terbangun sikap kemandirian warga dengan membuat produk itu sendiri melalui kelompok binaan masyarakat. Sehingga selain lingkungan menjadi bersih diharapkan masing-masing kepala keluarga memiliki usaha sampingan dari hasil penjualan olahan rumput laut tersebut sehingga bisa dijadikan tambahan pendapatan keluarga dan mampu mengurangi tingkat kemiskinan seperti yang diharapkan pemerintah pusat maupun daerah. Pelatihan yang dilakukan meliputi pengolahan produk berbahan dasar rumput laut yaitu pelatihan pembuatan karaginan. Hasil akhir yang telah didapatkan dari kegiatan pengabdian ini adalah masyarakat menjadi terampil dalam melakukan kegiatan pengolahan karaginan dan dapat mengolahnya sendiri di masing-masing rumah warga sehingga dapat meningkatkan nilai jual dari rumput laut itu sendiri.
Pelatihan Pembuatan Produk Teh Berbahan Dasar Jagung Sebagai Antioksidan Kepada Masyarakat Nuralim Pasisingi; Miftahul Khair Kadim; Wila Rumina Nento
Jurdimas (Jurnal Pengabdian Kepada Masyarakat) Royal Vol 4, No 2 (2021): Mei 2021
Publisher : STMIK Royal

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33330/jurdimas.v4i2.928

Abstract

Abstract: North Gorontalo has considerable potential, especially in the agricultural sector. One of the excellent agricultural sectors is the corn crop. Although corn is a popular commodity in North Gorontalo District, the utilization and diversification of its processed products is still low. Corn hair contains antioxidants, one of which can be developed into tea products. This activity aims to improve the skills of local communities in processing corn into antioxidant tea products. The community service activities were carried out in Bualo Village, Biau District, North Gorontalo for 45 days, starting from September 3 to October 18, 2020. The training was carried out by providing education about the use of corn as a basic ingredient for processing and continued with practical activities for making ready-to-brew antioxidant tea. The result of this training activity was an increase in the knowledge of the local community in Bualo Village about the use of corn as a basic material for processing antioxidant tea products along with attractive packaging.          Keywords: antioxidant; bualo; tea Abstrak: Gorontalo Utara memiliki potensi yang cukup besar terutama pada sektor pertanian. Salah satu sektor pertanian yang menjadi primadona adalah tanaman jagung Meskipun jagung merupakan komoditi populer di kabupaten Gorontalo Utara, pemanfaatan dan diversifikasi produk olahnnya masih tergolong rendah. Rambut jagung mengandung antioksidan yang salah satunya dapat dikembangkan menjadi produk teh. Kegiatan ini bertujuan untuk meningkatkan keterampilan masyarakat lokal dalam mengolah jagung menjadi produk teh antioksidan. Kegiatan pengabdian dilaksanakan di desa Bualo, Kecamatan Biau, Gorontalo Utara selama 45 hari, mulai dari tanggal 3 September hingga 18 Oktober 2020. Pelatihan dilakukan dengan memberikan edukasi tentang pemanfaatan jagung sebagai bahan dasar pengolahan dan dilanjutkan dengan kegiatan praktik pembuatan teh antioksidan siap seduh. Masyarakat Desa Bualo telah memiliki keterampilan tambahan dalam membuat produk teh antioksidan dengan kemasan yang menarik sebagai produk inovasi dalam rangka meningkatkan perekonomian masyarakat lokal.Kata kunci: antioksidan; bualo; teh 
KARAKTERISTIK ORGANOLEPTIK DAN KIMIA SOSIS BERBASIS SURIMI IKAN NILA (Oreochromis sp. ) DENGAN PENAMBAHAN ISOLAT PROTEIN KEDELAI Laode Muhamad Hazairin Nadia; La Ode Huli; Reni Tri Cahyani; Wila Rumina Nento
Jurnal Fish Protech Vol 6, No 1 (2023): Jurnal Fish Protech Vol. 6 No. 1 April 2023
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jfp.v6i1.29196

Abstract

ABSTRACTThis study aims to determine the concentration of the selected soy protein isolate (SPI) emulsifying agent (the most preferred by panelists) and chemical characteristics of tilapia surimi sausage. This study used a quantitative research method with a completely randomized design (CRD) model with one treatment factor, namely the addition of soy protein isolate (GPA), which consisted of 4 levels of treatment, each of which was repeated 3 times, the treatment was treatment A (control or without the addition of SPI), treatment B (12% SPI addition), C treatment (13% SPI addition) and D treatment (14% SPI addition). The organoleptic parameters tested were appearance, color, aroma, taste and texture, while the chemical parameters were emulsion test and proximate analysis (water content, ash, protein and fat). The results showed that the sausages were selected based on the hedonic test or preference for adding soy protein isolate concentration (GPA) of 12% with an appearance parameter value of 7.18 (like), color of 7.06 (like), taste of 7.38 (like). ), aroma of 6.48 (rather like) and texture of 7.02 (like). Sausages with the addition of 12% GPA concentration had chemical characteristics in the form of emulsion stability of 82.18% and proximate analysis of water, ash, protein and fat content respectively of 60.40%, 0.61%, 15.97% and 1 .60% (fulfills SNI 7755:2013). Keywords: soy protein isolate, organoleptic, tilapia surimi, sausageABSTRAKPenelitian ini bertujuan untuk menentukan konsentrasi bahan pengemulsi  isolat protein kedelai (IPK) terpilih (yang paling disukai panelis) dan karakteristik  kimia dari sosis surimi ikan nila. Penelitian ini menggunakan metode penelitian kuantitatif dengan model Rancangan Acak Lengkap (RAL) satu faktor perlakuan yaitu penambahan isolat protein kedelai (IPK) yang terdiri dari 4 taraf perlakuan masing- masing dilakukan 3 kali pengulangan, perlakuannya yaitu perlakuan A (kontrol atau tanpa penambahan IPK), perlakuan B (penambahan IPK 12%) perlakuan C (penambahan IPK 13%) dan perlakuan D (penambahan IPK 14%). Parameter organoleptik yang diuji yaitu kenampakan, warna, aroma, rasa dan tekstur, sedangkan parameter kimia yaitu uji emulsi dan analisis proksimat (kadar air, abu, protein dan lemak). Hasil penelitian menunjukkan bahwa sosis terpilih berdasarkan uji hedonik atau kesukaan penambahan konsentrasi isolat protein kedelai (IPK) sebesar 12% dengan nilai parameter kenampakan sebesar 7,18 (suka), warna sebesar 7,06 (suka), rasa sebesar 7,38 (suka), aroma sebesar 6,48 (agak suka) dan tekstur sebesar 7,02 (suka). Sosis dengan penambahan konsentrasi IPK 12% memiliki karakteristik kimia berupa stabilitas emulsi sebesar 82,18% dan analisis proksimat kadar air, abu, protein dan lemak secara berturut-turut sebesar 60,40%, 0,61%, 15,97% dan 1,60% (memenuhi SNI 7755:2013). Kata Kunci: isolat protein kedelai, organoleptik, surimi ikan nila, sosis
EDUKASI PENERAPAN SANITASI DAN HIGIENE PADA UMKM OLAHAN HASIL PERIKANAN DI KECAMATAN KWANDANG Wila Rumina Nento; Shindy Hamidah Manteu; Sitty Ainsyah Habibie
Jurnal Abdi Insani Vol 10 No 4 (2023): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v10i4.1167

Abstract

Kwandang District has abundant fisheries resource potential. Therefore, it is necessary for the fisheries processing process to increase local community income to support the economy of the community in Kwandang District by utilizing Micro, Small and Medium Enterprises (MSMEs). The problem in society is that there is still a lack of experience in implementing sanitation and hygiene in MSMEs, such as sanitation and hygiene of raw materials, employees, facilities, infrastructure, products, final products, mutual contamination, and handling of the waste produced. The aim of this activity is to increase knowledge regarding good production methods by implementing correct sanitation and hygiene and creating quality products that are liked by the public that meet product quality standards. The method used consists of 3 stages. The first stage is conducting surveys and collecting data on the distribution of groups of MSME actors, the second stage is educational activities by providing material on sanitation and hygiene and the third stage is training on fishery product processing. The results of location observations show that there are 5 groups of fisheries processing MSMEs in Katialada Village, Kwandang District, and with socialization/counseling activities they can provide information to business actors regarding the importance of implementing sanitation and hygiene related to all processing facilities, cleaning facilities, personnel and the environment in the Processing Unit Fish (UPI). In addition, training was carried out by demonstrating frozen ebi furry shrimp processing techniques. Conclusion Educational activities with material on the application of sanitation and hygiene as well as fisheries processing techniques can increase the knowledge and skills of business actors. Implementing good and correct sanitation and hygiene in MSMEs can produce standard quality products that comply with Indonesian National Standards (SNI) and can expand marketing.
PEMBERDAYAAN MASYARAKAT NELAYAN DESA LAMU BATUDAA PANTAI MELALUI OLAHAN PRODUK TULANG IKAN TUNA Wila Rumina Nento; Abdul Hafidz Olii; Salahudin Olii
Jurnal Abdi Insani Vol 11 No 1 (2024): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v11i1.1340

Abstract

Lamu Village is a fishing village located on the beach or around the sea waters of Batudaa Beach Regency. Empowering the fishing community in Lamu Village can be important because fishermen are one of the main economic sectors in the village. Apart from that, Lamu Village is a village that is included in the category of villages experiencing extreme levels of poverty. In fact, Lamu Village has a lot of enormous natural potential, one of which is the potential for aquatic products because Lamu Village is in the coastal area of Tomini Bay. However, this enormous potential has not been utilized and managed optimally by the people of Lamu Village. The aim of this community service is to provide information regarding the handling of yellowfin tuna catches and training on diversifying noodle products from fish bones as a source of calcium. The methods used are counseling and training methods or direct demonstrations to the community, especially fishermen and PKK women. The results obtained from this training are that the community is able to process and utilize water products, especially those that are the potential of Lamu Village. The community has been able to make meatballs from tuna meat and noodles from tuna bone meal, which is able to create products that can give birth to MSMEs in the community.
PENERAPAN METODE SFA (STOCHASTIC FRONTIER ANALYSIS) DALAM PEMBERDAYAAN MASYARAKAT DI DESA MOOTINELO, KWANDANG, GORONTALO UTARA Wila Rumina Nento; Arafik Lamadi; Moh. Muchlis Djibran
Prosiding Seminar Nasional Pengabdian Kepada Masyarakat Vol 4 (2023): PROSIDING SEMINAR NASIONAL PENGABDIAN KEPADA MASYARAKAT - SNPPM2023
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Negeri Jakarta

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

Abstract

Abstract North Gorontalo Regency has great potential in the fisheries sector, the sea area reaches 587.6 km2 with a coastline length of 79.6 km (13.5% of the coastline of Gorontalo Province). One of the potential priorities in the aquaculture sector is vaname shrimp. One of the vaname shrimp cultivation centers in North Gorontalo Regency is Mootinelo Village which is located in Kwandang District. Shrimp ponds in Mootinelo Village are still classified as conventional with traditional management methods. Apart from the inadequate level of knowledge of the farmers, environmental quality that is less supportive, disease attacks and non-standard feeding are also factors causing the production of white shrimp in Mootinelo Village to not be optimal, which of course has an impact on the income of the farmers which is still classified as moderate or even low. . With an effort to approach technical efficiency, namely through the SFA (Stochastic Frontier Analysis) method, the main problems faced by partners, namely aspects of basic knowledge regarding the technical aspects of vaname shrimp cultivation and product processing aspects, can be resolved. In this case, there has been an increase in the knowledge of the 'Vaname Jaya' cultivator group regarding the technical characteristics and efficiency of cultivation using the SFA method, as well as an increase in skills in making processed shrimp products, namely eby furai. Abstrak Kabupaten Gorontalo Utara memiliki potensi yang besar di bidang perikanan, luas perairan laut mencapai 587,6 km2 dengan panjang garis pantai 79,6 km (13,5% dari panjang pantai Provinsi Gorontalo). Salah satu potensi yang menjadi prioritas di bidang akuakultur adalah udang vaname. Salah satu sentra budidaya udang vaname di Kabupaten Gorontalo Utara adalah Desa Mootinelo yang terletak di Kecamatan Kwandang. Tambak udang di Desa Mootinelo masih tergolong konvensional dengan metode pengelolaan yang tradisional. Selain tingkat pengetahuan para petambak yang belum memadai, kualitas lingkungan yang kurang mendukung, serangan penyakit, serta pemberian pakan yang tidak standar juga merupakan faktor penyebab produksi udang vaname di Desa Mootinelo tidak maksimal, yang tentunya berimbas pada pendapatan para petambak yang masih tergolong sedang bahkan rendah. Dengan adanya suatu upaya pendekatan efisiensi teknis yaitu melalui metode SFA (Stochastic Frontier Analysis), dimana permasalahan utama yang dihadapi mitra yaitu aspek pengetahuan dasar mengenai teknis budidaya udang vaname dan aspek pengolahan produk dapat teratasi. Dalam hal ini, terjadi peningkatan pengetahuan kelompok pembudidaya ‘Vaname Jaya’ mengenai karakteristik dan efisiensi teknis budidaya melalui metode SFA, serta peningkatan keterampilan dalam membuat produk olahan udang yakni eby furai.
Co-Authors Abdul Azis Hasan Abdul Hafidz Olii Adnan Engelen Anugrah, Krishna Arafik Lamadi Arafik Lamadi Asri Silvana Naiu Butolo, Ivana Cahyani, Reni Tri Erlansyah Funco Tanipu Habie, Dwi Angriani Ika Okhtora Angelia Kadir , Poppy Arnold La Nane La Ode Huli Laode Muhamad Hazairin Nadia Larasati Sukmadewi Wibowo Larasati Sukmadewi Wibowo Lemba, Satryani Lukman Mile Lukman Samatowa Meilinda Lestari Modjo Miftahul Khair Kadim Moh. Muchlis Djibran Moh. Muchlis Djibran Muhammad Rizq Gobel Mutsyahidan, Arif Murtaqi Akhmad Nikmawatisusanti Yusuf Nuralim Pasisingi Nuralim Pasisingi Pantoiyo, Fuad Peleh, Elanemay Ivonne Putri Sapira Ibrahim Rendy Wijaya Rieny Sulistijowati Ruddy Suwandi Sabiku, Sri Ariyanti Sahaba, Muh. Alsere Bardian Salahudin Olii Saleh, Yuliana Yunus Shindy Hamidah Manteu Sitty Ainsyah Habibie Suherman, Sutianto Pratama Suleman, Iin F. Supu, Nisfa Daud Syamsuddin Syamsuddin Taniu, Nuzul Rahmah TATI NURHAYATI Yuliana Bakari Yuliana Bakari Yumanraya Noho