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All Journal MEDIA PETERNAKAN - Journal of Animal Science and Technology Buletin Peternakan AGRISAINS Jurnal Peternakan Integratif Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Ilmu Ternak Veteriner JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) Buletin Penelitian Sosek Jurnal Pengabdian Masyarakat Peternakan JURNAL GALUNG TROPIKA JURNAL LENTERA : Kajian Keagamaan, Keilmuan dan Teknologi Animal Production : Indonesian Journal of Animal Production Abdimas Talenta : Jurnal Pengabdian Kepada Masyarakat Indonesian Journal of Agricultural Research PROSIDING SEMINAR NASIONAL AGRIBISNIS Jurnal Agribest JURNAL PengaMAS Jurnal Peternakan Nusantara Journal of Saintech Transfer Jurnal Ilmiah Fillia Cendekia INCARE Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences Jurnal Triton International Journal Of Science, Technology & Management (IJSTM) Jurnal Terapan Manajemen dan Bisnis Indonesian Journal of Animal Agricultural Science (IJAAS) Jurnal Agrisistem Anoa : Jurnal Pengabdian Masyarakat Sosial, Politik, Budaya, Hukum. Ekonomi Jurnal Pengabdian Masyarakat Ilmu Terapan (JPMIT) Jurnal Pengabdian Masyarakat Tjut Nyak Dhien International Journal of Educational Research Excellence (IJERE) Jurnal Ilmiah Ilmu-Ilmu Peternakan JAS (Journal of Animal Science) Jurnal Peternakan Integratif Chalaza Journal of Animal Husbandry Joong-Ki Jurnal Riset Multidisiplin : Agrisosco Indonesian Journal of Community Services Zoologi: Jurnal Ilmu Peternakan, Ilmu Perikanan, Ilmu Kedokteran Hewan Journal of Sustainable Agriculture Extension Joong-Ki Jurnal Pengabdian Kepada Masyarakat (JAPIMAS) JIPHO (Jurnal Ilmiah Peternakan Halu Oleo)
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Efektivitas Marinasi Menggunakan Jus Buah Asam Sihala (Etlingera elatior) Teradap Kualitas Fisik dan Mikrobiologis Daging Ayam Afkir Patriani, Peni; Hafid, Harapin
Jurnal Galung Tropika Vol 12 No 1 (2023)
Publisher : Fakultas Pertanian, Peternakan dan Perikanan Universitas Muhammadiyah Parepare

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31850/jgt.v12i1.1092

Abstract

Handling of chicken carcass after slaughter needs to be prioritized to guarantee safety and quality. One method that can be applied is marination using abundantly available spices. Sihala fruit (Etlingera etalior) is a spice that is usually used as a flavoring for arsik dishes typical of Batak, which has a slightly sour taste and fresh aroma. This study aimed to develop marination using Sihala tamarind spices to improve the physical and microbiological quality of meat of rejected layers during storage. The meat of rejected laying hens was marinated for 30 minutes using siala acid with concentrations of 0%, 15%, 30%, and 45%. Storage is carried out for 24 hours to 48 hours then, followed by physical and microbiological quality measurements. The results showed that the marination using siala acid significantly (P<0.01) improved physical quality, reducing the percentage of cooking loss, lowering the pH value, increasing tenderness, and maintaining meat moisture. Samples that were marinated using siala acid significantly (P<0.01) also experienced a decrease in microbial growth compared to the control. Overall, the best physical and microbiological qualities were the samples of culled chicken marinated using Sihala tamarind juice at a concentration of 30% and 45% during a 24-hour storage period. Marinating using siala acid fruit juice is an effective strategy to improve rejected chicken meat's physical and microbiological quality. The tamarind siala has the potential as a natural preservative in meat during storage for 48 hours.
Program Bina Desa Pengembangan Peternakan Kambing di Kelurahan Anggoeya Kecamatan Poasia Kota Kendari Rusdin, Muh.; Malesi, La; Zulkarnain, Deki; Aku, Achmad Selamet; Indi, Amiluddin; Sani, La Ode Arsad; Pagala, Muh. Amrullah; Nafiu, La Ode; Hafid, Harapin; Kemistri, Asma Bio; Prasanjaya, Putu Nara Kusuma; Surahmanto; Nurhayu; Asminaya, Nur Santy
Indonesian Journal of Community Services Vol. 2 No. 1 (2023): May
Publisher : CV. Literasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47540/ijcs.v2i1.765

Abstract

This village development program aims to increase the knowledge and skills of breeders in optimizing the utilization of the economic potential of goat livestock production in the Anggoeya Village, Poasia District, Kendari City. The implementation of the village development program uses a participatory method through several stages of activity, namely program socialization and FGD, demonstration of forage planting plots for livestock, feed processing, and composting using goat manure. The results of the implementation of the village development program show that goat breeders are very enthusiastic about participating in all stages of the activity and can feel the benefits of this community service program in the form of additional goat husbandry knowledge and technology. Goat farmers now have forage gardens using quality Odot grass seeds as a solution for providing the sustainable feed. In addition, goat breeders can provide goat feed by making silage using agricultural waste such as banana cobs and straw from other plants. Goat farmers can also produce compost using good quality goat manure which is useful for fertilizing forage crops, developed and or sold as a supplement to their income.
Strategi Pengembangan Ternak Sapi Potong Melalui Program Upsus Siwab di Sulawesi Tenggara Rusli, Muhammad; Nafiu, La Ode; Hafid, Harapin
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 8, No 3 (2021): JITRO, September
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (291.766 KB) | DOI: 10.33772/jitro.v8i3.17250

Abstract

ABSTRAK Upsus Siwab merupakan program dalam upaya pemerintah mempercapat peningkatan populasi sapi potong untuk memenuhi kebutuhan pangan asal hewani. Penelitian bertujuan mengetahui strategi percepatan peningkatan populasi sapi potong di Sulawesi Tenggara melalui Program Upsus Siwab, dengan wawancara langsung dengan menggunakan kuesioner. Selanjutnya, dianalisis secara deskriptif dan analisis SWOT. Hasil matriks IFE dan EFE bernilai positif di mana pada grafik analisis SWOT kedua titik menunjukkan posisi pada kuadran I yang merupakan gambaran Program Upsus Siwab pada posisi yang kuat dan benar. Strategi yang perlu diterapkan adalah melakukan ekspansi, memperbesar, dan mempercepat cakupan Program Upsus Siwab. Beberapa rekomendasi strategis lahir dari hasil analisis matriks SWOT yaitu mengoptimalkan lahan untuk pengembangan sapi potong dengan menerapkan kawasan peternakan terpadu, mengoptimalkan potensi dan peluang pasar, menjalin kemitraan antara pemerintah, perbankan, koperasi, dan swasta.Kata Kunci: sapi potong, strategi, Upsus Siwab, SWOT Beef Cattle Development Strategy through Upsus Siwab Program in Southeast SulawesiABSTRACT Upsus Siwab is a program made by the government to increase the population of beef cattle to meet the animal protein need. This research aims to determine the strategy of accelerating beef cattle population in Southeast Sulawesi through the Upsus Siwab Program, using interview by questionnaires. The data acquired then analyzed descriptively and by SWOT Analysis. The results of IFE and EFE matrix showed positive result and stated that Upsus Siwab Program on the strong and right track. The strategies needed to be implemented are expansion, widen, and accelerate Upsus Siwab Program. SWOT matrix analysis showed strategic recommendations such as field optimizing for beef cattle development by applying integrated farming system, optimizing market potential, and building partnerships between government, bank, cooperatives, and private sectors.   Keyword: beef cattle, strategy, Upsus Siwab, SWOT
The Potency of Local Beef Cattle: Growth Performance, Carcase Productivity, and Beef Quality Priyanto, Rudy; Hafid, Harapin
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 10, No 2 (2023): JITRO, May
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jitro.v10i2.28917

Abstract

In the era of globalization, domestic beef supply from local cattle should meet not only the specification of traditional market but also that of modern markets which require premium beef. The local beef cattle consist of various breeds differing in maturity size, growth performance and slaughter weight. Small to medium frame size cattle are still dominant (±70%) and they are descendants of Bos javanicus, Bos indicus (draft type) and their crosses. The local cattle have relatively poor growth performances and slaughter weights. The carcass evaluation study suggests that taurus-indicus cross cattle tend to combine the muscularity advantages of taurus and indicus cattle which result in better beef yield and economic value. Therefore, the development of local cattle should be towards a beef type animal by cross breeding with larger frame taurine beef cattle. Since most of the cattle breeds contain Bos indicus blood, they yield relatively tough beef. Nevertheless, Bali cattle aged 1.5–2.5 years could produce relatively tender beef that meets specification of modern market. The program to improve the beef quality of Bali cattle could increase self-sufficiency in premium beef supply, added value and competitiveness of the local cattle. Keywords: local cattle, growth performance, beef yield, quality
Kualitas Kimia Kerupuk Kulit Sapi pada Bagian Berbeda dengan Lama Perendaman Campuran Kapur dan Kulit Nanas Ibrahim, Anita Mustika; Harapin, Hafid; Bain, Ali
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 8, No 3 (2021): JITRO, September
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (373.333 KB) | DOI: 10.33772/jitro.v8i3.15650

Abstract

ABSTRAKSetiap ternak memiliki struktur dan bagian jenis kulit yang berbeda. Kerupuk kulit sering kali dijadikan sebagai pendamping lauk pauk sebab teksturnya yang sangat renyah. Penelitian ini bertujuan untuk mengevaluasi pengaruh perbedaan jenis bagian kulit dengan lama perendaman larutan kapur sirih dan ekstrak kulit nanas yang berbeda terhadap komposisi kimia kerupuk kulit. Materi yang digunakan yaitu rancangan acak lengkap pola faktorial dengan perlakuan 3x3 dan 4 kali ulangan. Faktor A adalah jenis bagian kulit (Punggung, perut, dan leher) dan faktor B lama perendaman yang berbeda (12, 24, 36, dan 48 jam). Variable penelitian meliputi kadar air, kadar protein, kadar lemak dan kadar abu. Data yang diperoleh dianalisis menggunakan SPSS 25.0 dan uji beda nyata terkecil (BNT). Hasil penelitian menunjukan bahwa tidak ada interaksi antara jenis bagian kulit dengan lama perendaman yang berbeda terhadap kualitas kimia kerupuk kulit sapi. Penggunaan jenis bagian kulit sapi dengan lama perendaman pada larutan kapur sirih dan ekstrak kulit nanas yang berbeda secara mandiri dapat mempengaruhi kadar air, kadar abu, dan kadar protein.Kata kunci: kulit, sapi, kapur sirih, nanas, kadar kimia Chemical Qualities of Cowhide Crackers on Different Skin Parts and Soaking Duration in Calcium Hydroxide and Pineapple Skin ExtractsABSTRACTEach animal has a different structure and part of skin type. Skin crackers are often used as a side dish because of their very crunchy texture. However, getting the best quality requires a longer time in the soaking process. This study aims to evaluate the effect of different types of skin with different duration of soaking in a solution of whiting and pineapple peel extract on the chemical composition of skin crackers. The material used was a completely randomized design with a factorial pattern with 3x3 treatment and 4 replications. Factor A was the type of skin part (back, stomach and neck) and factor B is different soaking times (12, 24, 36, and 48 hours). Research variables include water content, protein content, fat content, and ash content. The data obtained were analyzed using SPSS 25.0 and the Least Significant Difference (BNT) test. The results showed that there was no interaction between different skin parts and soaking duration in calcium hydroxide and pineapple skin extracts on the chemical quality of cowhide crackers. The use of different types of cowhide skin with different soaking times in a solution of whiting and pineapple peel extract independently can affect the water content, ash content, and protein content.Keywords: leather, cow, whiting, pineapple, chemical content
Korelasi Dimensi Ukuran-Ukuran Tubuh Terhadap Bobot Badan, Karkas dan Daging Sapi Bali di Rumah Potong Hewan (RPH) Kabupaten Kolaka Bukit Aprilliawan; Harapin Hafid; Amiluddin Indi
Zoologi: Jurnal Ilmu Peternakan, Ilmu Perikanan, Ilmu Kedokteran Hewan Vol. 2 No. 2 (2024): Juli: Zoologi: Jurnal Ilmu Peternakan, Ilmu Perikanan, Ilmu Kedokteran Hewan
Publisher : Asosiasi Riset Ilmu Tanaman dan Hewan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62951/zoologi.v2i2.41

Abstract

Meat is an animal food popular with all levels of society because it tastes delicious and contains high nutritional value. This study aimed to determine the correlation between body size dimensions and body weight, carcass, and meat in Bali cattle. This study was conducted at the Kolaka Regency Slaughterhouse (RPH), with the research object being Bali cattle aged ≥ 3 > 6 years, as many as 50 heads. The variables in this study consisted of Body weight, Carcass percentage, Meat percentage, Carcass length, Chest circumference, Chest depth, Thigh length, and Thigh circumference. Furthermore, the data were analyzed using multiple linear regression analysis. The results showed that the correlation coefficient (r) between body measurements and Bali cattle's body weight, carcass, and meat varied. The variable between carcass length and the carcass had the lowest relationship, with an R-value of 0.363. At the same time, the variables that had a very strong relationship were the chest circumference and body weight variables, with an r-value of 0.928. In addition, the study's results also showed that the regression coefficient (Y, W, Z) of each body size in Bali cattle had a significant impact on body weight, carcass, and meat of Bali cattle. The chest circumference and thigh length factors directly influenced body weight, carcass, and meat.
Pengaruh Penambahan Kikil terhadap Kualitas Fisik Bakso Daging Sapi Harapin Hafid; Andi Satna Sari; Fitrianingsih Fitrianingsih; Siti Hadrayanti Ananda
JURNAL TRITON Vol 15 No 2 (2024): JURNAL TRITON
Publisher : Politeknik Pembangunan Pertanian Manokwari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47687/jt.v15i2.773

Abstract

Bakso merupakan jenis makanan olahan hasil ternak yang digemari oleh masyarakat baik tua terlebih muda dan anak-anak. Bakso yang berkualitas adalah bakso bersifat kenyal namun mudah dikunyah dengan rasa yang gurih. Menghasilkan bakso kenyal menginspirasi banyak upaya penambahan bahan pengenyal alamiah, seperti kikil sapi yang selain dapat memberikan tekstur kenyal karena sifatnya yang kenyal dan lembut juga dapat memberikan tambahan kandungan nutrisi pada bakso berupa protein berbentuk kolagen yang bermanfaat bagi tubuh. Penelitian ini bertujuan untuk mengevaluasi penambahan kikil terhadap kualitas fisik bakso daging sapi. Penelitian ini dilaksanakan di Laboratorium Ilmu Teknologi Pengolahan Hasil Ternak Fakultas Peternakan Universitas Halu Oleo Kendari pada bulan November sampai dengan Desember tahun 2022. Rancangan yang digunakan dalam penelitian ini adalah rancangan acak lengkap (RAL) yang terdiri dari 5 perlakuan dan 5 ulangan untuk uji kualitas fisik. Perlakuan yang digunakan adalah P0: 100 % daging Sapi, P1: 95% daging sapi dan 5% kikil, P2: 90% daging sapi dan 10% kikil, P3: 85% daging sapi dan 15% kikil serta P4: 80% daging sapi dan 20% kikil. Variabel penelitian yaitu uji kualitas fisik meliputi derajat keasaman (pH), susut masak (SM), daya ikat air (DIA) dan rendemen. Hasil penelitian menunjukkan bahwa kualitas fisik bakso daging sapi berpengaruh nyata terhadap derajat keasaman (pH) yakni 6,36 sampai 6,48, susut masak (SM) yakni 1,60 sampai 2,8% dan rendemen 70,80 sampai 76,94%, akan tetapi tidak berpengaruh nyata terhadap daya ikat air (DIA). Dapat disimpulkan bahwa perlakuan terbaik adalah bakso daging sapi dengan penambahan kikil sebesar 20% (P4).
Goat agribusiness extension in Komala Village, South Wangi-Wangi District Hafid, Harapin; Anfas, Anfas; Dedu, La Ode Arfan; Aku, Achmd Selamet; Ananda, Siti Hadrayanti; Astarika, Rina
Journal of Saintech Transfer Vol. 7 No. 2 (2024): Journal of Saintech Transfer
Publisher : Talenta Publisher Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jst.v7i2.16594

Abstract

The Komala Village community has many goats but there are many problems faced by the community such as dead fetuses, malnutrition, limited health care, environmental conditions, lack of knowledge and training and limited infrastructure. Therefore, the aim of this extension activity is to provide education to the farming community about the correct way to raise goats. This activity was carried out on Friday, March 26, 2023 at 16.00 WITA - Finish, located at the Gazebo of the Komala Village Head's House, South Wangi-Wangi District, Wakatobi. Counseling materials presented to the community: (1) Types of appropriate and balanced feed for goats, (2) Natural feed, supplementary feed, and fermented feed, (3) How to organize feeding according to age, weight, and maintenance objectives, (4) Efficient feeding methods, and (5) Mixing and serving feed techniques. After following the goat farming extension, the community response was as follows: (1) enthusiasm and participation, (2) increased understanding, (3) interest in new practices, (4) awareness of the importance of improving goat rearing practices (5) satisfaction with information, (6) positive perception of benefits, (7) desire for further training, and (8) better collaboration. The conclusion from this community service activity is that the community in Komala Village still has low knowledge regarding how to raise goats. Although they have experience in raising goats, many things can still be improved in farming practices to achieve better results. As for what needs to be improved in community knowledge, such as feed management, care, production management, use of technology, and business management skills.
BIMBINGAN TEKNIS PERAKITAN MESIN PENETAS TELUR SEDERHANA PADA PUSAT KEGIATAN BELAJAR MASYARAKAT DI KECAMATAN POASIA hafid, harapin; Umasugi, Mohbir; Dedu, La Ode Arfan; Ananda, Siti Hadrayanti
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Publisher : LPPM UNIVERSITAS KHAIRUN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/pengamas.v7i2.8064

Abstract

Masyarakat kecamatan Poasia merupakan masyarakat yang gemar memelihara ternak unggas tetapi sistem pemeliharaan yang dilakukan oleh masyarakat pada umumnya bersifat tradisional dengan teknologi beternak ayam yang belum memadai, akibatnya produksi rendah. Kegiatan penerapan ipteks ini merupakan program penerapan ipteks yang bertujuan untuk mengoptimalkan pemberdayaan potensi masyarakat di Kecamatan Poasia, khususnya dengan memberikan bimbingan teknis tentang cara menjalankan mesin tetas telur sederhana kepada anggota kelompok Pusat Kegiatan Belajar Masyarakat. Metode kegiatan yang dilakukan adalah: (1) ceramah dan diskusi mengenai potensi, prospek dan manfaat mesin tetas, (2) demonstrasi dan pembimbingan mesin tetas serta pemilihan bibit telur tetas yang baik. Hasil kegiatan menunjukkan bahwa materi penyuluhan mendapat respon positif dan cukup memuaskan dari para peserta mengingat selama ini belum pernah dilakukan kegiatan serupa. Umumnya para peserta ingin mengadopsi materi tentang cara menjalankan mesin tetas dan cara memilih telur tetas. Disimpulkan bahwa para khalayak sasaran yang terdiri dari para anggota kelompok PKBM sangat antusias dan aktif dalam kegiatan bimbingan teknis pembuatan mesin tetas sederhana. Secara umum para peserta pelatihan berkeinginan untuk menjadikan usaha ternak ayam buras sebagai mata pencaharian pokok disamping kegiatan usaha tani mereka.
Perbandingan Komposisi Giblet Beberapa Jenis Itik Pada Pemeliharaan Semi Intensif Muntia, La Ode; Hafid, Harapin; Napirah, Astriana
Jurnal Riset Multidisiplin Agrisosco Vol 2, No 3 (2024): Vol 2 No 3 Desember 2024
Publisher : Lembaga Penelitian, Pengembangan, Pemberdayaan Potensi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61316/jrma.v2i3.75

Abstract

The purpose of this study was to determine the carcass composition of several different types of ducks in a semi-intensive maintenance system. There were 16 ducks used with 3 months of age based on a complete randomized design (CRD) with 4 different duck treatments and 4 replications. Based on the results and discussion, it can be concluded that at the same age, Peking duck, alabio duck, manila duck and mojosari duck were significantly different (P <0.01) in cutting weight, carcass percentage, thigh percentage, back percentage, gizzard percentage and fat percentage abdominal. Meanwhile, the different types of ducks did not affect (P> 0.05) chest percentage, wing percentage, neck percentage and heart percentage. In general, live weight, percentage of carcasses and parts of carcasses of manila ducks were superior to mojosari ducks, alabio ducks and Peking ducks. The alabio duck is superior to the Peking duck and the mojosari duck. In terms of non-carcass organs, mojosari ducks had a percentage of gizzard superior to Peking, alabio and manila ducks, while the percentage of liver was significantly different (P <0.05) and the percentage of heart was not significantly different (P> 0.05). The abdominal fat content of alabio duck is very different from that of Peking duck, mojsari duck and manila duck.
Co-Authors . Darwis . Hasnudi . Inderawati . Nuraini . Rahman . Rahman A Napirah A.A. Ketut Agung Cahyawan W Achmad Slamet Aku Ade Ratna Sari Adnan Syam Agung Santoso, Agung Ahmad Bayu Ariawan Ahmad Bayu Ariawan Ahmad Bayu Ariawan Aka, R Alvirna Wati Amiluddin Amiluddin, Amiluddin Amiluddin Indi Amiluddin Indi Amiludin Indi Ananda, S H Ananda, S.H. Ananda, Siti Hadrayanti Andi Murlina Tasse Andi Satna Sari Andini Sulfitrana Andini Sulfitrana Andini Sulfitrana Andri Ananta Anfas, Anfas Annisa Monthalea DzulFebiyanti Napirah Annisa Monthalea DzulFebiyanti Napirah Apriliana Dewi Kartini Arby&#039;in Pratiwi Arby.in Pratiwi Ari Fridayanto Arif Efendi Arni Arni Arwan Arwan AS Aku, AS Asep Indra ASEP SAEFUDDIN Aslan, L.M. Aslan, La Ode M. Asma Bio Kimestri Asma Bio Kimestri Asma Bio Krimesti Asrifal Asrifal Astiana Napirah Astriana Napirah Asyraful Rijal Awal Awal Bio Kimestri, Asma Bio Kimestri Boy Arya Sena Bukit Aprilliawan Cici Puspitasari Dedem Sutopo Dedu, La Ode Arfan Deki Zulkarnain Desi Ulpa Anggraini, Desi Ulpa Dian Agustina Dian Agustina Dika Damalia Dauri Djumadil Djumadil Edhy Mirwandhono Eko Harianto Eko Harianto, Eko Elvanuddin Elvanuddin Emelda Emelda Engki Zelpina Esi, Wa Ode Fadilla, Zahra Jinan Fadli Ma'mun Pancar Sm Fadli Ma’mun Pancar Fadli Ma’mun Pancar Fanny Yulia Irawan Fanny Yulia Irawan Fathir Muhamad Alfath Febi Febrianingsih Febrianti Lestari Fera Rosita Firman Nasiu Firman Nasiu Firmansyah Firmansyah Periansya Fitria Dewi Fitrianingsih Fitrianingsih Fitrianingsih Fitrianingsih Fuji Astuty Auza Gustina Gustina H. R. Eddie Gurnadi Hadrayanti Ananda, Siti Hamdan Has Hapzi Ali Hariani Hariani Harliani, Wa Ode Hasmiarni Aris Heriyawan Heriyawan I Nengah Riko I Putu Yeci Ibrahim, Anita Mustika Ika Rakhmalina Ilmi Emilia Ilmi Emilia Inderawati, Inderawati INDRAYANI INDRAYANI Irawati Irawati Isran Husain Izzul Islam, Jihad Izzul Islam Jinan Fadila, Zahra Juliadin Julianto, Muhammad Andri Riswa Kadek Purnama Anti Kandanglangi, Reynold Aprilius Kemistri, Asma Bio Kiki R Hasana Kimestri, A B La Malesi La Ode Arsad Sani La Ode Baa La Ode Ba’a La Ode Ba’a La Ode Halylu La Ode Jabuddin La Ode Muhamad Munadi La Ode Nafiu La Ode Sahaba La Rianda LaOde Abdul Rajab LaOde Muhamad Basri Leesi, Wa Ode Nurullah Lija Numriah Nullah M Jaya M Midranisiah M. Agung. A M. Aslan, La Ode Made Riojuna Masrah Masrah Midranesiah Midranisiah Midranisiah Milasari Milasari Mita Lestari Mita Lestari Moh. Hadrin Muh Lutfi Aldo Faldani Muh. Rusdin Muh. Zuhdy Hamzah Muhammad Amrullah Pagala Muhammad Andri Riswa Julianto Muhammad Fachrul Mubaraq Muhammad Rusli Muhammad Sawadi Munadi Munadi Muntia, La Ode Musram Abadi N Nuraini Nasution, Annio Indah Lestari Natsir Sandiah Neni Marlina Ningsih Ningsih Ninin Andini Nita Nita Nita Nita Novi Rahayu Nur Santy Asminaya Nur, Nurholis Nuraini Nuraini Nuraini Nuraini Nuraini Nuraini Nuraini Nuraini Nuraini Sandiah Nurhayu NURHIDAYATI, FITRI Nurhinaya, I Nurlia, Sitti Nursani Naani Nurwijayanti Nyoman Purwanta Oktaviani, Dea Nanda Owen Afriansyah Pancar, Fadli Ma'mun Peni Patriani Periansya Periansya Pratiwi, Arby.in Pratiwi, Arby’in Putri Melani Joni Putu Nara Kusuma Prasanjaya R Priyanto R. Oktovian Rachmita Dewi S Toba Rachmita Dewi S. Toba Rachmita Dewi Sibaidi Toba Rachmita Dewi ST Rara Julfiana Rasdianah, Rasdianah Rasman Rasman Rasman Rasman Resa Pahlevi Resky Jayanti Resky Jayanti Restu Libriani Reynold Aprilius Kandanglangi Rika Anggraini Rikes Taruk Allo Rina Astarika, Rina Riska Kartika Riska Kartika Rizal Rizal Rosanti Rosanti Rosanti Rosanti Rosy Datul Umma Rosyidah, Aulia Rudy Priyanto Rully Alamsyah, Rully Rusli Badaruddin S Syafrullah S. Suparman S. Toba, Rachmita Dewi Sandi Ariswara Putra Sandia, Natsir Sari Sari Sari, Renny Nirwana Sembiring, Iskandar Sherina Sherina Sherina Sherina, Sherina Siti Hadrayanti Ananda Siti Hadrayanti Ananda Siti Hadrayanti Ananda Sitti Rahma Ratu Pujian SM Sarifu Sri Bintang St Nur Anggraeni St Nur Anggraeni S Suhilmiati, Endhang Suparman Suparman Surahmanto Syafrullah Syafrullah Syam Rahadi Syamsuddin Syamsuddin Syamsuddin Syamsuddin Syuhada, Wahyuni TAKDIR SAILI Toba, R D S Toba, Rachmita Dewi Subaedi Tri Hesti Wahyuni Tuwo, Muhammad Akib Umasugi, Mohbir Variani Variani W. Kurniawan Wa Ode Esi Wa Ode Fatmawati Wa Ode Harmini Wahyuni Milna Wati, Alvirna Yamin Yaddi Yana Wati Yulianti Yulianti Yuyun Saputra