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All Journal Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Buletin Udayana Mengabdi Prosiding Seminar Nasional MIPA Teknotan: Jurnal Industri Teknologi Pertanian Jurnal Keteknikan Pertanian Jurnal Penelitian Tanaman Industri Jurnal Tanaman Industri dan Penyegar Jurnal Online Mahasiswa (JOM) Bidang Ilmu Sosial dan Ilmu Politik Jurnal Online Mahasiswa (JOM) Bidang Pertanian agriTECH Widyariset Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Pendidikan Ilmu Sosial Warta IHP (Warta Industri Hasil Pertanian) BULETIN FISIKA Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Ecolab Harmony : Jurnal Pembelajaran IPS dan PKN International Journal of Engineering and Emerging Technology Jurnal Penelitian Tanaman Industri (Littri) Widyariset Jurnal Pusat Inovasi Masyarakat (JPIM)

I Wayan Budiastra

Departemen Teknik Mesin Dan Biosistem, IPB University

Author-ID : 244141

Aerospace Engineering Agriculture, Biological Sciences & Forestry Astronomy Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Library & Information Science Materials Science & Nanotechnology Mechanical Engineering Neuroscience Physics Social Sciences Other

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MODEL PENDUGAAN KANDUNGAN AIR, LEMAK DAN ASAM LEMAK BEBAS PADA TIGA PROVENAN BIJI JARAK PAGAR (Jatropha curcas L.) MENGGUNAKAN SPEKTROSKOPI INFRAMERAH DEKAT DENGAN METODE PARTIAL LEAST SQUARE (PLS) LADY C. E. CH. LENGKEY; I WAYAN BUDIASTRA; KUDANG B. SEMINAR; BAMBANG S. PURWOKO
Jurnal Penelitian Tanaman Industri Vol 19, No 4 (2013): Desember 2013
Publisher : Pusat Penelitian dan Pengembangan Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jlittri.v19n4.2013.203-211

ABSTRAKJarak pagar berpotensi sebagai sumber biodiesel karena kandunganlemak yang tinggi (>40%) dan belum ada penggunaan lainnya.Spektroskopi (Near Infrared) NIR adalah metode yang cepat untukmengukur spektrum sampel dan tidak terdapat limbah kimia. Tujuanpenelitian adalah mengembangkan metode pendugaan komposisi kimiabeberapa provenan jarak pagar berdasarkan spektroskopi NIRmenggunakan kalibrasi PLS. Pengujian dilakukan menggunakan tigaprovenan jarak pagar yaitu IP-3A, IP-3M, dan IP-3P masing-masing 85sampel. Spektrum reflektansi diukur menggunakan alat NIRFlex SolidsPetri pada panjang gelombang 1000–2500 nm. Sekitar ⅔ jumlah sampeldigunakan untuk mengembangkan persamaan kalibrasi dan ⅓ jumlahsampel untuk validasi. Pra perlakuan data spektrum dilakukan dengannormalisasi antara 0-1, turunan pertama Savitzky-Golay 9 titik dangabungan keduanya. Hasil penelitian menunjukkan spektroskopi NIRdapat menduga kadar air, lemak, dan asam lemak bebas . Koefisienkorelasi (r) antara komponen kimia metode acuan dengan dugaan NIR>0,83 menunjukkan ketepatan model cukup baik (r kadar air=0,96, r kadarlemak=0,92, dan r ALB=0,89 ). Konsistensi model kalibrasi kadarair=94,85%, lemak=82,56%, dan ALB=87,80%. Koefisien keragamandugaan (Prediction Coeficient Variability/PCV) ketiga model <10%menunjukkan model yang dibangun cukup handal. Ratio of standard errorprediction to deviation (RPD) menunjukkan metode spektroskopi NIRdapat digunakan untuk menentukan kadar air (RPD=3,30) dan lemak(RPD=2,06). Model-model yang dikembangkan secara umum layakuntuk menentukan kadar air dan lemak biji jarak pagar, tetapi belumoptimal untuk penentuan kadar ALB biji jarak pagar.Kata kunci: NIR , jarak pagar, kadar air, kadar lemak, kadar asam lemakbebasABSTRACTPhysic nut is a potential source of biodiesel. It is high in fat content,above 40% and has not been usesed for other purposes. Moisture, free fattyacid, and fat content are the chemical compounds and determinant factorfor physic nut seed quality. The objective of this study was to develop amethod to predict chemical composition of physic nut by NIRspectroscopy and PLS calibration. The study was conducted using threeprovenances of physic nut, i.e. IP-3A, IP-3M, and IP-3P, with 85 sampleseach. The wavelengths of near infrared reflectance ranged from 1000 to2500 nm, and measured by NIR Flex Solids Petri Apparatus.Approximately ⅔ of total samples were used for developing calibrationequation, while ⅓ of total samples for performing validation. Pre-treatmentof spectrum data was done by applying normalization, first derivative ofSavitzky–Golay 9 points, and as well as their combination. The resultsshowed that NIR spectroscopy performed acceptable prediction formoisture and fat content. Correlation coefficients (r) between the referencemethod and NIR prediction were 0.96 for moisture content, 0.92 for fatcontent, and 0.89 for FFA and the consistency of the model were 94.85%for moisture content, 82.56% for fat, and 87.80% for FFA. Prediction ofcoefficient of variability (PCV) of the three models ≤10 % shows that themodels are reliable. Ratio of standard error prediction to deviation (RPD)for moisture content has the potential to be used for screening (RPD=3.30)though the fat content model has rough screening (RPD=2.06).Key words: NIR, physic nut, moisture, fat, free fatty acid contents.

POLA PENINGKATAN KEKERASAN KULIT BUAH MANGGIS SELAMA PENYIMPANAN DINGIN Usman Ahmad; Sut risno; I Wayan Budiastra; Aris Purwanto; Dwi Dian Novita
Teknotan: Jurnal Industri Teknologi Pertanian Vol 6, No 3 (2012)
Publisher : Fakultas Teknologi Industri Pertanian

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

Pengerasan kulit merupakan indikator kerusakan pada penyimpanan buah manggis yang berkaitan dengan kandungan air pada kulit buah. Penelitian ini bertujuan untuk mengembangkan model kalibrasi NIR untuk memprediksi kadar air kulit buah manggis selama penyimpanan dan menentukan pola peningkatan kekerasan kulit buah manggis berdasarkan perubahan kadar air selama penyimpanan menggunakan reflektan NIR. Metode eksperimental deskriptif digunakan dalami 2 tahapan pengamatan. Pada tahap pertama 88 buah manggis masing-masing disimpan pada temperatur pada 8 ºC dan 13 ºC selama 40 hari, dan 128 lagi disimpan pada suhu ruang 27 ºC selama 22 hari. Pengukuran reflektan, kadar air, dan kekerasan kulit buah dilakukan pada hari ke-0, 1, 2, 4, 8, 16, 24, 28, 32, 36, dan 40 pada penyimpanan suhu 8 ºC dan 13 ºC, dan pada hari ke-0, 1, 2, 3, 4, 5, 6, 7, 8, 10, 12, 14, 16, 18, 20, dan 22 penyimpanan pada suhu ruang 27 ºC. Pada tahap kedua 10 buah manggis masing-masing disimpan pada 8 ºC, 13 ºC selama 28 hari, dan pada suhu ruang selama 16 hari sebagai sampel monitoring. Reflektan diukur pada hari ke-0, 2, 4, 8, 16, 24 dan 28 pada penyimpanan dingin dan pada hari ke-0, 2, 4, 6, 8, 10, 12, 14, dan 16 pada suhu ruang. Hasil penelitian menunjukkan bahwa lama penyimpanan optimum buah manggis pada 13 ºC dan 8 ºC adalah selama 28 hari dan pada suhu ruang selama 16 hari. Kadar air kulit buah menurun selama penyimpanan sedangkan kekerasan kulit buah menurun di awal dan meningkat di akhir penyimpanan pada ketiga suhu penyimpanan. Pola peningkatan kekerasan kulit buah manggis berdasarkan perubahan kadar air kulit buah ditentukan menggunakan reflektan kulit buah manggis berdasarkan perubahan kadar air kulit buah ditentukan menggunakan reflektan NIR dengan persamaan y=0,0045x2–0,126x+3,64 (R2=87,4 %) untuk penyimpanan pada suhu 13ºC dan persamaan y=0,0138x2–0,218x+2,69 (R2=70,1 %) pada suhu ruang. Kata kunci: buah manggis, pengerasan kulit, kadar air, NIR spectroscopy

Peningkatan Nilai Gizi, Sifat Organoleptik dan Sifat Pati Sagu Mutiara dengan Penambahan Buah Kenari (Canarium ovatum) Vita N. Lawalata; I Wayan Budiastra; Bambang Haryanto
agriTECH Vol 24, No 1 (2004)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Sago is a potential local crop for food diversification program. The research aims to 1) improve the nutrition of pearl sago product through canary addition 2) evaluate of chemical-physical and organoleptic quality of pearl sago 3) study the influence of packaging to the product during storage and 4) to predict the shelf life of pearl sago product. The research was done in two steps : I) product development through canary addition of 0 %, 3 %, 6 %, 9 %, 12 % and 15% to pearl sago. 2) packaging and storage the pearl sago using LDPE and PP/alufo/PP. The result shows that canary addition of 9 % and PP/alufo/PP packaging is the best treatment for pearl sago. The product has contents of moisture, protein, fat, ash, carbohydrate and energy of 5.83%, 5.53%, 6.72%, 0.81%, 81.14%, 407.17 Kal, respectively, with shelf life of 256 days.

Klasifikasi Tingkat Kematangan dan Kemasakan Buah Durian dengan Model Neural Network Amin Rejo; Hadi K. Purwadaria; I Wayan Budiastra; Suroso Suroso; Slamet Susanto; Yul Y Nazaruddin
agriTECH Vol 21, No 4 (2001)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

This study was aimed to develop the model to predict the maturity and ripeness of durian based on its physical and chemical characteristics using neural network. The physicochemical and acoustic characteristics measurement was fed into the model as the inputs, which provided the levels of maturity and ripeness as the output of the model. The results suggested that the physico-chemical properties and the acoustic charcteristic decreased with the increase of both maturity and ripeness level of durian. The total solid soluble, the water content and the total sugar increased according to the fruits maturity. The total acids increased in the beginning of durian maturing process and then decreased when the maturity and ripeness level reached the mature-over ripened stage. Data training were done by model of neural network: model 4 output, with various node in the hidden layer 4, 6, 8 and 10 nodes. The results recommended that the best model to be applied was model 4 output with 4 nodes in the hidden layer and iteration 1000 and 5000 with the model accuration 87.5 % - 100%.

Menentukan Ketuaan Buah Durian Berdasarkan Sifat Ultrasoniknya Bambang Haryanto; Hadi K. Purwadaria; I. Wayan Budiastra; A. Trisnobudi
agriTECH Vol 21, No 1 (2001)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The research was conducted to determine the maturity of durian through ultrasonic properties. For this purpose, a measurement system based on ultrasonic method was developed and controlled by a PC computer. An interface PC Lab Card was used to transfer the signal stored in the digital oscilloscope to the Personal computer. Twelve mature durians of (95 ± 3) days after fullbloom and 12 immature durians of (70 ± 3) days after fullbloom were used to determine the velocity and the attenuation. The result showed that attenuation and velocity wave of mature durians were 9.256 ± 1.077 dB/cm and 501.62 ± 44.28 m/sec, whereas the attenuation and velocity of immature ones were 6.279 ± 0.772 dB/cm and 422.36 ± 33.68 m/sec. The relationship between velocity wave of whole durians and, firmness, and velocity wave with total soluble solid were linear and significant (r2= 0.82 and r2= 0.73, respectively). Meanwhile the relationship between attenuation, and firmness, and attenuation with total soluble solid were exponential with correlation r2= 0.69 and r2= 0.67, respectively. The firmness and total soluble solid of durian flesh has strong correlation (r2= 0.92)

Mempelajari Hubungan Kematangan dan Berat Jenis Durian (Durio zibhetinus, Murr) Bambang Haryanto; I. Wayan Budiastra
agriTECH Vol 20, No 4 (2000)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The study was conducted to determine the ripeness of durian (durio zibhetinus) by spesific gravity. Total sample were 32 durians, consited of 16 unripe durians and 16 ripe durians. Durians was colected from Bogor. Spesific gravity of durians was measured by water displacement method and then the durians were opened to check the ripeness. Firmness and total soluble solid were determined to reveal the ripeness of flesh. The spesific gravity of ripe durian was (0.824 ± 0.03) g/cm3. The firmness of ripe durian was (5.99 ± 4.04) N and unripe one was (43.48 ± 5.39) N. The total soluble solid of ripe durian was (43.48 ± 5.39) % brix and unripe one was (6.91 ± 1.30) % brix. The relationship of spesific gravity (BJ) with the flesh of durian firmness and total soluble solid were fairly high with the correlation coefficients of 0.86 and 0.91 respectively.

Pendugaan Kandungan Kimia Mangga Gedong Gincu Menggunakan Spektroskopi Inframerah Dekat Herna Permata Sari; Yohanes Aris Purwanto; I Wayan Budiastra
agriTECH Vol 36, No 3 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The objective of this work was to predict the soluble solid content, total acid, sugar acid ratio, and crude fiber of ‘Gedong Gincu’ mango non destructive using Near infrared Spectroscopy. Experiments were carried out using 182 samples of ‘Gedong Gincu’ mango. NIR reflectance spectra measurements were performed at wavelength of 1000-2500 nm using NIRFlex N-500 fiber optic solid. References data were collected from laboratory measurements. Five pre-processing treatments, smoothing 3 points (sa3), normalization (n01), first derivative Savitzky-Golay 9 points (dg1), combination (n01, dg1), and the Multiplicative Scatter Correction (MSC) were used to improve the accuracy of the calibration model. Partial Least Square (PLS) method was used to calibrate NIR data through references data. The results show that the best method for prediction of soluble non solid spectra were MSC and 12 factor of PLS with calibration value of Correlation Coefficient (r), Square Error Calibration (SEC), Square Error Prediction (SEP), Ratio of standard error prediction to deviation (RPD) were 0.91, 0.25 %, 0.39 %, 2.14 respectively. Sugar acid ratio content was predictd using MSC and 12 factor of PLS calibration with values of r, SEC, SEP, RPD were 0.81, 32.08 °Brix/%, 38.44 °Brix/%, 1.45. Soluble solid content was predicted using sa3 and 15 factor of PLS calibration with values of r, SEC, SEP, RPD were 0.82, 1.04 °Brix, 1.28 °Brix, 1.52 respectively. Total acid was predicted using dg1 and 3 with the value of r, SEC, SEP, RPD were 0.74, 0.01 %, 0.12 %, 1.33 respectively. It could be concluded that the developed model could be used to predict the chemical contents of ‘Gedong Gincu’ mango non destructively. ABSTRAKTujuan dari penelitian ini adalah memprediksi kandungan total padatan terlarut (TPT), total asam, rasio gula asam, dan padatan tidak terlarut (serat kasar) mangga Gedong Gincu secara non destruktif menggunakan spektroskopi inframerah dekat (NIR). Bahan yang digunakan berupa mangga Gedong Gincu sebanyak 182 buah. Pengukuran spektra reflektan NIR dilakukan pada panjang gelombang 1000 – 2500 nm menggunakan NIRFlex N-500 fiber optik solid dilanjutkan pengukuran data referensi laboratorium. Lima pra-proses data spektra yaitu smoothing 3 points (sa3), normalisasi (n01), first derivative Savitzzky-golay (dg1), kombinasi (n01,dg1), dan Multiplicative Scatter Correction (MSC) dilakukan untuk meningkatkan akurasi model kalibrasi. Kalibrasi data NIR dan data kimia dilakukan menggunakan metode Partial Least Square (PLS). Metode terbaik untuk prediksi padatan tidak terlarut diperoleh dengan pra-proses MSC dan kalibrasi PLS dengan nilai Correlation Coefficient (r), Square Error Calibration (SEC), Square Error Prediction (SEP), Ratio of standard error prediction to deviation (RPD) adalah 0,91, 0,25 %, 0,39 %, 2,14, dan faktor PLS 12. Kandungan rasio gula asam diduga dengan pra-proses MSC serta kalibrasi PLS dengan nilai r, SEC, SEP, RPD adalah 0,81, 32,08 °Brix/%, 38,44 °Brix/%, 1,45 dan faktor PLS yang digunakan 12. TPT diduga menggunakan pra-proses sa3 dan kalibrasi PLS dengan nilai r, SEC, SEP, RPD adalah 0,82, 1,04 oBrix, 1,28 °Brix, 1,52. Model kalibrasi total asam diperoleh pra-proses dg1 dan kalibrasi PLS dengan nilai r, SEC, SEP, RPD adalah 0,74, 0,01 %, 0,12 %, 1,33. Hasil penelitian ini menunjukkan bahwa model yang dikembangkan dapat digunakan untuk menduga kandungan kimia mangga Gedong Gincu secara non destruktif.

INTENSIFIKASI LAHAN PERTANIAN MENGGUNAKAN AIR BAWAH TANAH (RENCANA PROYEK PERCONTOHAN DI SUBAK SAYEHAN JASRI KARANGASEM I N. Simpen; N. N. Ratini; I M. S. Wibawa; I. B. M. Suryatika
Buletin Udayana Mengabdi Vol 16 No 2 (2017)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (290.808 KB)

Salah satu cara yang dapat dilakukan dalam usaha intensifikasi lahan pertanian adalah mengairi sawah dengan air bawah tanah pada musim kemarau atau pada saat air sungai sudah tidak ada. Di Subak Sayehan Jasri Karangasem hendak melakukan proyek percontohan intensifikasi lahan pertanian menggunakan air bawah tanah. Tujuan dari kegiatan pengabdian kepada masyarakat ini adalah menentukan titik pengeboran untuk mendapatkan air bawah tanah yang paling efektif. Titik pengeboran dicari dengan metode geolistrik. Hasilnya telah didapatkan titik pengeboran, pada jarak 115-126 m dari pinggir jalan, diperkirakan kedalaman 13 m sudah ditemukan air, pengeboran direkomendasikan sampai kedalaman 25 m.

EFEKTIVITAS METODE NONDESTRUKTIF NIR-JARINGAN SARAF TIRUAN DALAM MENENTUKAN KOMPOSISI KIMIA JAGUNG Harmi Andrianyta; I Wayan Budiastra
Widyariset Vol 13, No 2 (2010): Widyariset
Publisher : Pusbindiklat - LIPI

High maize production should be followed by good handling and preservation up to consumer. Near Infrared Reflectance (NIR) was nondestructive testing method, as well as high accuracy, free from pollution, and rapid method, therefore suggested as a testing method. The objective of this study was asses of NIR technology efectivity in determining four major compositions of maize. Fifty samples of maize (intact seeds) were scanned from 900-2000 nm NIR wavelength, interval 5 nm. Calibration model for NIR measurement using Artificial Neural Network (ANN) technique three layers. As input layer ANN are 5, 10, and 15 nodes principal component (PC), hidden layer 4,6, 8, 10, and 12 nodes and output layer are single chemical composition and simultaneously. Prediction of an external validation set showed low the SEP (standard error of prediction) and CV (coeficient of variability). As result, NIR technology is able to predict maize chemical composition accurately SEP ranged from 0.004-0.496, CVranged from 0.047–0.518. ANN with 5 nodes input layer and single output layer were very strong recommended to generate NIR calibration model.

Sifat Fisikokimia Oleoresin Fuli Pala Hasil Ekstraksi Berbantu Ultrasonik Pada Metode Pengeringan yang Berbeda Aryanis Mutia Zahra; I Wayan Budiastra; Sugiyono S; Sutrisno Suro Mardjan
Warta Industri Hasil Pertanian Vol 36, No 1 (2019)
Publisher : Balai Besar Industri Agro

Ekstraksi berbantu ultrasonik (Ultrasound Assisted Extraction, UAE) dapat meningkatkan rendemen, kualitas dan fungsionalitas ekstrak serta mempersingkat waktu ekstraksi. Fuli memiliki lebih banyak senyawa aromatik yang dapat dipertahankan dalam berbagai proses pengolahan daripada biji pala. Pengeringan menjadi proses penting yang mempengaruhi kualitas fuli pala sebagai bahan baku oleoresin. Penelitian ini membandingkan rendemen, sifat fisik dan komposisi senyawa kimia oleoresin fuli pala hasil UAE pada metode pengeringan yang berbeda. Fuli pala dikeringkan dengan dua metode pengeringan (penjemuran dan pengasapan), digiling menjadi bubuk berukuran 60 mesh. UAE diaplikasikan pada bubuk fuli pala dalam etanol (1:4 b:v) pada frekuensi 20 kHz, daya 700 W, amplitudo 90%, suhu maksimum 50oC dan waktu ekstraksi 45 menit. Maserasi selama 7 jam pada suhu ruang dilakukan sebagai perlakuan kontrol. Sifat fisik (bobot jenis, indeks bias, nilai a*, kroma dan hue) oleoresin fuli pala hasil UAE berbeda nyata antara pengasapan dan penjemuran. Sifat fisik (bobot jenis, indeks bias, nilai L, nilai a*, nilai b*, kroma dan hue) oleoresin juga berbeda nyata antara hasil ekstraksi berbantu ultrasonik dan maserasi. Pengasapan menghasilkan rendemen, sisa penguapan dan total senyawa utama oleoresin fuli pala hasil ekstraksi berbantu ultrasonik (19,78%, 24,36%, dan 63,37%) lebih tinggi dari penjemuran (15,80%, 23,05%, dan 53,91%) serta maserasi (14,49%, 22,07%, dan 54,31%).

Co-Authors . Saputera . Sutrisno A. Trisnobudi Agus A Munawar Ahmuhardi Abdul Azis Alla Asmara Amin Rejo Amoranto Trisnobudi Anggie Yulia Sari Aris Purwanto Aryanis Mutia Zahra Baihaqi Baihaqi Bambang Haryanto Bambang Haryanto Bambang Haryanto Bambang Haryanto BAMBANG S. PURWOKO Bambang S. Purwoko Bambang Soenarto Baskoro Wicaksono, Baskoro Deva Primadia Dheni Mita Mala Dwi Dian Novita Ei Mon Kyaw Elizabeth Sonya Lumbantoruan Emmy Darmawati Fadfhillah, Dini Nur Fadhillah, Dini Nur Fila Rodotul Jannah Fiona Hanberia Innayah Hadi K. Purwadaria Hadi K. Purwadaria Hadi K. Purwadaria Hafiz Fajrin Aditama Harmi Andrianyta Herna Permata Sari I Kadek Suardika I M. S. Wibawa I NYOMAN SUTARPA SUTAMA I Wayan Redana Ida Bagus Made Suryatika Indah Kurniasari Irawaty Irawaty Jajang Juansah Jajang Juansah Jati Sumarto Putro Jeris Habfrons Wiatri Djereng Ketut Agus Karmadi KUDANG B. SEMINAR La Rianda LADY C. E. CH. LENGKEY Lady Lengkey Lalu Hendri Setiawan Mar'atus Sholihah Mawiti Infantri Mawiti Infantri Yekti Ni Nyoman, Ratini Noneng Fahri Novi Andareswari Noviar Harun Nur Arifiya Ocarina, Estika Parida, Desca Putu Doddy Heka Ardana Rini Rosita Rizal Syarief Rizky Wiradinata Rokhani Hasbullah Ruri Wijayanti Samsudin Samsudin SEDARNAWATI YASNI Semin Semin Sigid Hariyadi Siti Djamila Siti Zulaikah Slamet Susanto Slamet Widodo Slamet Widodo Sobir Sobir Sri Agustina Sri Citra Yuliana Madi Sugiyono . Sugiyono Sugiyono Sukrisno Widyotomo Suroso . Suroso . Suroso Suroso Sut risno Sutrisno - Sutrisno . Sutrisno Mardjan Sutrisno Sutrisno Tarisa Fadillah Titis Priyowidodo Trisma Rezeki Zairisman Usman Ahmad Vita N. Lawalata Wayan Gede Suharta Wendianing Putri Luketsi Wiranda G. Piliang Yasin, Yasnita Yul Y Nazaruddin Yunisa Tri Suci

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