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Penentuan Pola Peningkatan Kekerasan Kulit Buah Manggis Selama Penyimpanan Dingin Dengan Metode NIR Spectroscopy Dwi Dian Novita; Usman Ahmad; Sutrisno .; I Wayan Budiastra
Jurnal Keteknikan Pertanian Vol. 25 No. 1 (2011): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (800.917 KB) | DOI: 10.19028/jtep.025.1.%p

Abstract

Abstract Pericarp hardening of mangosteen fruit has correlation with the decrease in moisture content due to transpiration and respiration during storage.  The change of pericarp moisture content during storage may be determined nondestructively using near infrared (NIR) spectroscopy. The objectives of this study were to build calibration model of NIR reflectance to predict the moisture content of the pericarp, and to determine the pattern of pericarp hardening based on change of moisture content during storage using NIR reflectance. NIR reflectance spectra were obtained from fruits stored at 8ºC, 13ºC, and room temperature.  Calibrations were built using partial least squares (PLS) and artificial neural network (ANN) models.  Results of analysis indicated that pericarp moisture content could be predicted well by NIR reflectance using the calibration model of PLS for mangosteen stored at 8ºC, 13ºC, and room temperature. The pattern of pericarp hardening based on change of moisture content also could be determined using NIR reflectance for mangosteen stored at 13ºC and room temperature. Keywords : mangosteen fruit, pericarp hardening, moisture content NIR spectroscopy, PLS, ANN Abstrak Pengerasan kulit buah manggis memiliki korelasi dengan penurunan kadar air kulit buah akibat dari proses transpirasi dan respirasi buah selama penyimpanan. Perubahan kadar air kulit buah selama penyimpanan bisa ditentukan secara non-destutive dengan menggunakan near infrared (NIR) spectroscopy. Tujuan penelitian ini adalah menyusun model kalibrasi reflektan NIR untuk memprediksi kadar air kulit buah manggis, serta untuk menentukan model pengerasan kulit buah berdasarkan perubahan kadar air selama penyimpanan menggunakan reflektan NIR. Spektra reflektan NIR diambil dari buah manggis yang disimpan pada suhu 8oC, 13oC dan suhu ruang. Kalibrasi dibangun dengan menggunakan model partial least squares (PLS) dan artificial neural network (ANN). Hasil analisis mengindikasikan bahwa kadar air kulit buah dapat diprediksi secara baik dengan reflektan NIR menggunakan model kalibrasi PLS untuk buah manggis yang disimpan pada suhu 8oC, 13oC dan suhu ruang. Model pengerasan kulit buah berdasarkan perubahan kadar airnya juga dapat ditentukan dengan reflektan NIR untuk buah manggis yang disimpan pada suhu 13oC dan suhu ruang. Kata kunci : buah manggis, pengerasan kulit, NIR spectroscopy, PLS, ANNDiterima: 19 Oktober 2010; Disetujui: 10 Maret 2011  
Deteksi Chilling Injury pada Buah Mangga Gedong Gincu dengan Menggunakan Near Infrared Spectroscopy Putri Wulandari Zainal; Usman Ahmad; Yohanes Aris Purwanto
Jurnal Keteknikan Pertanian Vol. 26 No. 1 (2012): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.026.1.%p

Abstract

Abstract Chilling Injury is a major problem in storing mango fruit in low temperature wich is unavoidable in order to extend the shelf life of fruit. symptoms of chilling injury during storage associated with the change in pH due to ion leakage. Chilling injury can be detected during storage destructively, but it will require time and a lot of samples. Alternatively, the detection can be performed non-destructively by using near infrared (NIR). The purpose of this research is to build the NIR calibration models for predicting ion leakage relating with change in pH and the detection of chilling injury symptoms can be done through ion leakage storage. Reflectant NIR measurements conducted on mango fruit stored at a temperature of 8 ° C and 13 ° C. Determination of chilling injury symptoms was predicted based on change in pH and the rate of ion leakage. The analysis showed that NIR spectroscopy was able to predict the change in pH during storage of mango fruit at a temperature of 8 °C based on reflectance and PLS method. Moreover ion leakage could also be predicted properly through the pH of the NIR predictions. The developed method could detect the chilling injury on mangoes after three days storage at a temperature of 8 °C. Keywords : NIR, Mangoes fruit, chilling injury, ion leakage, pH. Abstrak Chilling injury merupakan salah satu masalah utama didalam penyimpanan dingin buah mangga, dimana penyimpanan dingin ini berfungsi untuk memperpanjang umur simpan buah. Gejala chilling injury selama penyimpanan berhubungan dengan perubahan pH yang disebabkan oleh ion leakage. Chilling injury selama penyimpanan dapat dideteksi secara destruktif, tetapi deteksi secara destruktif membutukan waktu yang lama dan sampel yang banyak. Oleh karena itu, deteksi secara non-destruktif dapat dilakukan dengan menggunakan NIR. Tujuan dari penelitian ini adalah untuk mengembangkan model kalibrasi NIR untuk dapat memprediksi ion leakage yang berhubungan dengan perubahan pH dan deteksi gejala chilling injury yang berhubungan dengan ion leakage selama penyimpanan. Pengukuran reflektan NIR dilakukan pada buah mangga yang disimpan pada suhu 8 ° C and 13 ° C. Pengukuran gejala chilling injury diprediksi berdasarkan pH dan rata-rata perubahan ion leakage. Dari hasil penelitian dapat dilihat bahwa NIR-spectroscopy mampu untuk memprediksi perubahan pH selama penyimpanan dingin buah mangga suhu 8 ° C berdasarkan data reflektan dan metode PLS. Selain itu, ion leakage dapat diprediksi dengan menggunakan pH prediksi NIR. Pengembangan metode ini, dapat mendeteksi chilling injury pada buah mangga dimana pada pendeteksian chilling injury terjadi pada hari ketiga penyimpanan suhu 8 ° C. Kata Kunci : NIR, Buah mangga, chilling injury, ion leakage, pH. Diterima: 09 November 2011.; Disetuji: 13 Maret 2012  
Pengembangan Alogaritma Pengolahan Citra untuk Menghindari Rintangan pada Traktor Tanpa Awak Usman Ahmad; Desrial .; I Dewa Made Subrata; Sjahrul Annas
Jurnal Keteknikan Pertanian Vol. 24 No. 2 (2010): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.024.2.%p

Abstract

AbstractUnmanned tractors, even though it uses global positioning system (GPS) technology to identify the working path, still require an ability to recognize the environment in front of it in order to avoid obstacles thatmay exist. A device that can be used to recognize the environment in front of the tractor and avoid obstacles that may exist, is the camera. However, images captured by the camera need to be processed to detect possible obstacles at the front of the tractor. This study aimed to develop image processing algorithms to detect the possible presence of obstacles on the path to be traversed by an unmanned tractor, and directed the tractor to a safe path by giving the new coordinates when there are obstacles in front of it. Several mage processing techniques such as edge detection, opening and closing, marking free area, and the determination of the coordinates were used for the purpose of directing the path in front of the tractor when there are obstacles that must be avoided.Keywords: image processing, obstacles, unmanned tractor, algorithmsDiterima: 19 April 2010; Disetujui: 18 Oktober 2010
Perancangan dan Konstruksi Mesin Sortasi dan Pemutuan Buah Jeruk dengan Sensor Kamera CCD Usman Ahmad; Rudy Tjahjohutomo; Mardison S.
Jurnal Keteknikan Pertanian Vol. 22 No. 1 (2008): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2193.859 KB) | DOI: 10.19028/jtep.022.1.%p

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Citrus is one of important fruits in Indonesia and its production increases every year. However, postharvest equipment for citrus is very limited, leading to low postharvest technology utilization. The objective of this research was to develop a real-time quality evaluation system using a color CCO camera, to be used as an image sensor and processing unit for quality evaluation of the citrus from acquired image. The system consists of a color CGO camera, a computer with an image frame grabber, an image acquisition chamber, a logic control panel, and a software to run all the installed hardware Some important parameters of visual quality of citrus were studied. Five groups of different quality of citrus, obtained from a big trader in Pasar Induk Kramatjati, were used for samples. The images were captured and then analyzed with image processing program using area projectio and RGB and HSI color model algorithms, for the fruit size and color respectively. The results were analyzed to determine whether there were parameters that correlates with weight, sweetness and firmness, to be used for quality evaluation. Visual parameters that figures the real quality of citrus best were then selected to be used for quality parameters to develop a real-time quality evaluation system for citrus in the next step.Keywords: image processing, sortasi, pemutuan, otomatis Diterima: 15 Oktober 2007; Disetujui: 18 Pebruari 2008
Pengaruh Metode Pengolahan dan Suhu Penyangraian terhadap Karakter Fisiko-Kimia Kopi Robusta Nanda Supriana; Usman Ahmad; Samsudin Samsudin; Eko Heri Purwanto
Jurnal Tanaman Industri dan Penyegar Vol 7, No 2 (2020): Jurnal Tanaman Industri dan Penyegar
Publisher : Pusat Penelitian dan Pengembangan Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jtidp.v7n2.2020.p61-72

Abstract

The processing of coffee can be classified into 3 types namely: dry, semi-wet and wet processing. And then, roasting is the process of forming the taste and aroma of coffee. The study was conducted at Pakuwon Experimental Station, Coffee and Cacao Processing Units, and Integrated Laboratory of Balittri, and TTPHP Laboratory of IPB Bogor, from July until October 2019. The study aimed to investigate (1) the effect of processing methods on physical quality characters of green beans, and (2) the effect of processing methods and roasting temperatures on chemical characters of coffee roasted and organoleptic characters of coffee brewed. The completely randomized design in factorial 2 factors and 3 replications was used in this study. The first factor were 3 type of processing methods (dry, semi-wet, and wet), and the second factor were 2 level of roasting temperatures (180oC and 210oC). The variables observed in the green beans were physical quality characters, while in roasted coffee were water content, caffeine content, and antioxidant activity, and in brewed coffee were organoleptic characters. Result showed that the best green beans was produced from a wet processing method with a minimum total defect value of 21.33 (quality 2). Roasting temperature has a very significant effect (p<0.01) on water content and antioxidant activity, while caffeine content is not significantly affected. Based on the results of cupping test, the best brewed coffee (final score >80.00) was obtained from the treatments of a dry, semi-wet and wet processing method with a roasting temperature of 210°C.
Aplikasi film edibel dan kemasan atmosfir termodifikasi untuk meningkatkan umur simpan buah salak terolah minimal Usman Ahmad; . Yulianingsih; Meivie Lintang
Jurnal Ilmu Pertanian Indonesia Vol. 15 No. 3 (2010): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1434.306 KB)

Abstract

Snake fruit is an exotic fruit from Indonesia, and nowadays has increasing in demand. There is opportunity to market minimally processed snake fruit, but this product becomes very highly perishable because of increasing in respiration rate. The objective of this research was to determine edible coating formulation in combination with modified atmosphere packaging, in order to maintain quality and to prolong shelflife of minimally processed snakefruit. The research was started by preparation of salak fruit, edible coating, measurement of respiration rate, determination of optimum atmosphere composition and critical parameter, and storage in modified atmosphere packaging. First, best atmosphere composition for minimally prcessed snakefruit was determined, then storage of minimally processed snakefruit was conducted after selection of the appropriate plastic film. Analysis was conducted on quality and organoleptic characteristics. Optimum gas composition storage for minimally processed snake fruit is 4±1%0[2] and 14±2% C0[2]. Minimally processed snake fruit with edible coatings made from pectin and chitozan combined with modified atmosphere packaging can extend shelflife and maintained quality until eight days, while without edible coating the minimally-processed snake fruit in with modified atmosphere packaging can extend until 6 days only.
Pengaruh Lama Perendaman Buah dan Fermentasi terhadap Warna Kulit Tanduk dan Citarasa Kopi Robusta Khalimatus Sa&#039;diyah; Usman Ahmad; Sukrisno Widyotomo; Yusianto Yusianto
Jurnal Tanaman Industri dan Penyegar Vol 6, No 1 (2019): Jurnal Tanaman Industri dan Penyegar
Publisher : Pusat Penelitian dan Pengembangan Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jtidp.v6n1.2019.p33-40

Abstract

Pulping and fermentation of coffee cherry determine the quality of green beans and coffee flavors. Delay in pulping will cause the slime stick to the hull skin hence decreasing the bean quality and flavor. The objective of this study was to examine the effect of soaking before pulping and fermentation time to the color of coffee hull skin and the cup quality. The research was carried out at the experimental station of Indonesian Coffee and Cocoa Research Institute in Malang Regency (ICCRI) and ICCRI laboratory in Jember Regency from July 2018 to January 2019. Experiments used factorial completely randomized design. The first factor was cherry soaking duration (0, 24, 48, and 72 hours) and the second factor was fermentation duration (0, 24, and 48 hours) and then combined into 12 treatments, with three replications. Ten kilograms of coffee cherries were soaked prior to pulping then fermented in a plastic bag and added with Lactobacillus casei 2,5 x 107 cfu/ml as starter.  Parameters observed were color of hull skin (L value, a*, dan b*) and the cup quality.  The results showed that soaking the cherry decreased the green beans quality which is indicated by less brightness (L), high a* value, and decreasing b* value of hull skin color. While the fermentation treatment can increase the value of L, decrease the a* value, and increase the b* value. The interaction of treatment of soaking and fermentation time significantly affected the lightnessl a* and b* value. Soaking and fermentation treatments did not significantly affect to the flavor, salt/acid, balance, and total score of coffee flavor. Soaking is not recommended for more than 48 hours and fermentation should be carried out 48 hours.
Aplikasi Gelombang Ultrasonik untuk Meningkatkan Rendemen Ekstraksi dan Efektivitas Antioksi dan Kulit Manggis Mar'atus Sholihah; Usman Ahmad; I Wayan Budiastra
Jurnal Keteknikan Pertanian Vol. 5 No. 2 (2017): JURNAL KETEKNIKAN PERTANIAN
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1134.547 KB) | DOI: 10.19028/jtep.05.2.%p

Abstract

AbstractMaceration is one of the common extraction methods used to obtain antioxidant of mangosteen rind. However, this method time consuming and produce low extraction yield. Therefore, it needs other methods. One of them is ultrasonic-assisted extraction (UAE). The aim of the research is to observe the effect of UAE method on the increasing of extraction yield and the effectiveness of antioxidant from mangosteen rind. Three level of excitation time (15, 30, 45 minutes) and amplitude of ultrasonic wave (35, 50, 65%) were tested on UAE. As the control was maceration method at 35 oC for 7 hours. The result showed that extraction yield, antioxidant activity (IC50) and total anthocyanin content (TAC) of all ultrasonic treatments were significantly different from that of control. The optimum condition of UAE was obtained from amplitude of 65% and excitation time of 45 minutes resulting 6.71% of extraction yield, IC50 4.93 ppm and TAC 558.76 ppm. UAE can enhance the effectiveness antioxidant and reduce extraction time from mangosteen rind. AbstrakMaserasi adalah salah satu metode ekstraksi yang umum digunakan untuk mendapatkan antioksidan kulit manggis. Metode ini membutuhkan waktu yang cukup lama dan menghasilkan rendemen yang rendah. Oleh karena itu, diperlukan metode ekstraksi yang lebih cepat salah satunya dengan ultrasonic-assisted extraction (UAE). UAE adalah metode ekstraksi menggunakan bantuan ultrasonik. Tujuan dari penelitian ini adalah mengkaji pengaruh metode ultrasonik untuk peningkatan rendemen dan efektivitas antioksidan dari kulit manggis. Tiga level waktu eksitasi (15, 30, 45 menit) dan amplitudo (35, 50, 65%) diuji pada ekstraksi berbantu ultrasonik. Maserasi pada suhu 35oC selama 7 jam digunakan sebagai kontrol. Hasil penelitian menunjukkan bahwa rendemen, aktivitas antioksidan (IC50) dan kadar antosianin total (TAC) dari ekstraksi berbantu ultrasonik berbeda nyata terhadap kontrol. Kombinasi perlakuan terbaik dari ekstraksi berbantu ultrasonik adalah menggunakan amplitudo 65% dan waktu eksitasi 45 menit yang menghasilkan rendemen 6.71%, aktivitas antioksidan IC50 4.93 ppm dan kadar antosianin total 558.76 ppm. Ekstraksi berbantu ultrasonik mampu meningkat rendemen, efektivitas antioksidan dan mengurangi waktu ekstraksi kulit manggis.
Kajian Penanganan Bahan dan Metode Pengeringan terhadap Mutu Biji dan Minyak Jarak Pagar (Jatropha curcas L.) Verra Mellyana; Usman Ahmad; Sri Widowati
Jurnal Keteknikan Pertanian Vol. 26 No. 2 (2012): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (570.208 KB) | DOI: 10.19028/jtep.026.2.%p

Abstract

ABSTRACT Energy is consumed in many sectors such as industry, transportation, and household. Most of the source of energy nowadays are obtained from fosil, which is predicted available for less than 10-15 upcoming years, and should be replaced by renewable energy. One of potential renewable energy to considered is Jatropha, a plant with seeds containing oil that can be processed into biodiesel. As a part of plant, fruit of Jatropha should be treated properly after harvest to maintain its oil in the seeds, so that good physical and chemical properties of  the oil extracted from the seed can be obtained. This research is aim to develop method of handling of the harvested Jatropha fruits, including its drying, to maintain quality of the seeds and oil resulted from extraction. Different combinations of preparation (fresh, seed and steamed seed) and drying (temperature of 50, 60, 70 oC and natural sun drying), have been investigated. The results showed that the best treatment was seed drying at 70 oC with the drying time of 4.83 hour, oil rate of 40.06%, and oil yield of 28.59%. Quality of the seeds which fulfilled Standard National Indonesia (SNI) 01-1677-1989 were broken seed (0.57%), cracked seed (0.20 %), foreign object (0%), moisture content (6.08%). However, the highest oil extraction (40.06%) was not satisfy SNI 01-1677-1989. This case, quality of castor oil which qualified SNI 01-1904-1990 were oil moisture content (0.23%) and acid value (0.33 mg KOH/g), but refractive index (1.6209), iod number (54.31) and saponification number (67.30) were unqualified. Keywords : Jatropha, drying, seed, castor oil  ABSTRAK Energi digunakan pada berbagai sektor seperti industri, transportasi dan rumah tangga. Sebagian besar sumber energi saat ini diperoleh darifosil, yang diperkirakan tersedia untuk kurang dari 10-15 tahun mendatang, dan harus digantikan oleh energi terbarukan. Salah satu energi terbarukan yang potensial untuk dipertimbangkan adalah jarak pagar, tanaman dengan biji yang mengandung minyak yang dapat diolah menjadi biodiesel. Sebagai bagian dari tanaman, buah Jatropha harus diperlakukan dengan baik setelah panen untuk mempertahankan minyakdalam biji, sehingga diperoleh hasil ekstraksi minyak dengan mutu fisik dan kimia yang baik. Penelitian ini bertujuan untuk mengembangkan metode penanganan panen dari buah Jatropha, termasuk pengeringan, untuk mempertahankan kualitas biji dan minyak hasil ekstraksi. Kombinasi yang berbeda mulai dari penanganan bahan (buah segar, biji dan biji hasil pengukusan) dan proses pengeringan (suhu 50, 60, 70oC dan pengeringan matahari alami), telah diteliti. Hasil penelitian menunjukkan bahwa perlakuan terbaik adalah biji yang dikeringkan pada suhu 70oC dengan waktu pengeringan tercepat (4.83jam), kadar minyak 40.06%, serta rendemen minyak tertinggi (28.59%). Mutu biji telah memenuhi Standar Nasional Indonesia (SNI) 01-1677-1989 diantaranya biji rusak (0.57%), bijipecah(0.20%), benda asing(0%), kadar air(6.08%). Akan tetapi kadar minyak (40.06%) yang merupakan kadar minyak tertinggi dari semua perlakuan ini masih belum memenuhi SNI01-1677-1989. Sedangkan mutu minyak yang memenuhi SNI01-1904-1990adalah kadar air minyak(0.23%) dan bilangan asam(0.33 mgKOH/g) dan yang tidak memenuhi adalah rata-rata indeks bias(1.6209), bilangan iod(54.31) dan bilangan penyabunan(67.30). Kata kunci: Jatropha, pengeringan, biji, minyak jarak
Aplikasi Teknik Pengolahan Citra dalam Analisis Non-Destruktif Produk Pangan Ahmad, Usman
JURNAL PANGAN Vol 19, No 1 (2010): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (385.479 KB) | DOI: 10.33964/jp.v19i1.119

Abstract

Aplikasi ilmu teknik dalam bidang pertanian sudah dilakukan sejak lama. Perancangan terhadap lingkungan terkendali telah mengalami evolusi yang signifikan sejak tahun 1980. Sejak beberapa tahun terakhir bahkan kata “presisi” telah digunakan untuk menggambarkan penggunaan teknologi baru seperti komputer, elektronik, dan sensor. Beberapa contoh yang sudah muncul adalah precision farming, precision forestry, precision tillage, dan mungkin hanya masalah waktu saja bagi munculnya istilah precision fisheries and precision horticulture. Semua istilah di atas dapat dirangkum dalam satu pengertian yang berarti penerapan otomatisasi menggunakan teknologi komputer dan elektronika. Penggunaan pengolahan citra (image processing) diharapkan dapat meningkatkan akurasi sortasi dan pemutuan produk hortikultura berdasarkan kualitas dan kemasakannya. Kondisi buah dapat didekati dari ukuran obyek dalam citra bila diambil dengan latar belakang yang kontras dengan warna buah yang diamati. Tingkat kemasakan buah bisa didekati dari pengamatan warna dan tekstur kulit buah karena biasanya buah seperti mangga mengalami perubahan warna dan tekstur kulitnya seiring dengan perubahan tingkat kemasakan atau kehadiran plek-plek getah pada kulit mangga sehingga mutunya dinilai rendah. Meskipun masih berada pada tahap penelitian, pengolahan citra telah dikembangkan untuk klasifikasi beberapa produk hortikultura seperti jeruk, mangga, belimbing manis, paprika, tomat, wortel, dan lain sebagainya. Demikian halnya dengan produk pangan lainnya seperti biji-bijian, pengolahan citra dapat digunakan untuk tujuan yang sama. Beberapa contoh hasil penelitian menunjukkan bahwa klasifikasi mutu biji-bijian dengan menggunakan pengolahan citra memberikan hasil yang lebih akurat bila dibandingkan dengan hasil klasifikasi secara manual.
Co-Authors . Sabihah . Yulianingsih Adi Sutrisno Ali Djamhuri Aris Purwanto Armansyah H. Tambunan Baskara Edi Nugraha Christina Winarti Dedy Wirawan Soedibyo Desrial Desrial Desrial Desrial Diding Suhandy Dwi Dian Novita Dwi Pamungkas Bermani Eko Heri Purwanto Emmy Darmawati Enrico Syaefullah Evi Savitri Iriani Fahim Muchammad Taqi Fahmi Riadi Fajar Kurniawan Firdaus, Jonni Hadi K Purwadaria I Dewa Made Subrata I Dewa Made Subrata I Dewa Made Subrata I Wayan Budiastra Iman Sabarisman Inge Scorpi Tulliza Irriwad Putri Jati Sumarto Putro Khalimatus Sa&#039;diyah Kudang Boro Seminar Lilik Pujantoro Eko Nugroho Lydia Ariani Mar'atus Sholihah Mardison Mardison Mardison S. Meika Wahyuni Azrita Meivie Lintang Mohamad Rafi Mohamad Rahmad Suhartanto Monika Marpaung Mudho Saksono Muhammad Sudirman Akili Muhammad Yusuf Antu MUHAMMAD YUSUF ANTU Nanda Supriana nFN Mardison nFN Sarastuti nFN Sutrisno nFN Sutrisno Nijma Nurfadila Nikmatul Hidayah Nofiyanti, Sri Handayani Nugraha Edhi S Nugraha Edhi Suyatma Nur Rahma Refilia Putri Wulandari Zainal Rizka Wildani Rokhani Hasbullah Rokhani Hasbullah Rosyid Ridho Rudy Tjahjohutomo Samsudin - Samsudin Samsudin Sarastuti Sarastuti Sarastuti, Sarastuti Sjahrul Annas Slamet Ari Dwi Ratnanto Slamet Widodo Sri Lestari Sri Widowati Suci Rahmi Sukrisno Widyotomo Suroso . Sut risno Sutrisno - Sutrisno . Sutrisno . Sutrisno Sutrisno Sutrisno, Sutrisno Tondok, Efi Toding Verra Mellyana Waqif Agusta Wawan Hermawan Wendianing Putri Luketsi Wulandari Zainal, Putri Yusianto Yusianto