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All Journal Jurnal Ilmu Pertanian Indonesia Jurnal Fitopatologi Indonesia MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Jurnal Keteknikan Pertanian Jurnal Penelitian Hasil Hutan Jurnal Penelitian Pascapanen Pertanian Jurnal Pengkajian dan Pengembangan Teknologi Pertanian Jurnal Penelitian Tanaman Industri Buletin Teknologi Pasca Panen Indonesian Journal of Business and Entrepreneurship (IJBE) agriTECH Jurnal Aplikasi Bisnis dan Manajemen (JABM) E-Journal Jurnal Agroindustri IJBE (Integrated Journal of Business and Economics) Jurnal Penelitian Pertanian Tanaman Pangan JURNAL PANGAN Jurnal Penelitian Hasil Hutan Jurnal Penelitian Tanaman Industri (Littri)

Rokhani Hasbullah

Departemen Teknik Mesin Dan Biosistem, Fakultas Teknologi Pertanian IPB

Author-ID : 277989

Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Electrical & Electronics Engineering Energy Engineering Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Social Sciences

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Peran Inkubator Bisnis Perguruan Tinggi dalam Peningkatan Kinerja Usaha UKM Pangan Rokhani Hasbullah; Memen Surahman; Ahmad Yani; Deva Primadia Almada; Elisa Nur Faizaty
Jurnal Ilmu Pertanian Indonesia Vol. 20 No. 1 (2015): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1023.91 KB)

Businesses in food processing plays an important role in the national economy. Facing the ASEAN Economic Community (AEC), the performance of the food SMEs needs to be improved in order to compete in the ASEAN region. One of the institutions that play a role in nurturing the business SMEs is Business Incubators. This study aimed to assess the performance of University Business Incubators in nurturing the incubator tenants and to assess the effect of incubation program on the performance of Food SMEs tenants. Research was conducted at several Business Incubators belong to universities by interviewing managers and tenants of the Business Incubators that have focus on the food processing sector. Data were analyzed using balanced scorecard (BSC). The results showed that most of the University Business Incubators have sufficient performances (75) and only a small portion performs well (17) and excellent (8). Business Incubators in general have several limitations such as limitations in process, quality, and facility in incubation program, low efficiency and financial independence. Business Incubators have contributed in improving the business performance of the tenants by increasing the number of labor, the turnover, the market region, and the access to financial sources.

Use of Calcium Chloride and Chitosan to Control Thielaviopsis paradoxa in Salak Pondoh Fruit during Storage Okky Setyawati Dharmaputra; Rokhani Hasbullah; Jeffrey Fransiscus
Jurnal Fitopatologi Indonesia Vol 17 No 4 (2021)
Publisher : The Indonesian Phytopathological Society (Perhimpunan Fitopatologi Indonesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14692/jfi.17.4.131-140

Serangan cendawan Thielaviopsis paradoxa dapat menurunkan kualitas buah salak selama penyimpanan. Salah satu cara penanganan pascapanen untuk mempertahankan kualitas buah salak pondoh ialah dengan penambahan bahan tambahan pangan kalsium klorida dan bahan pelapis kitosan. Penelitian ini bertujuan menguji pengaruh CaCl2 dan kitosan untuk mengendalikan T. paradoxa, penyebab busuk hitam pada buah salak pondoh. Perlakuan terdiri atas CaCl2 6%, kitosan 1.5%, CaCl2 6% + kitosan 1.5%, dan kontrol. Hasil penelitian menunjukkan bahwa kitosan 1.5% lebih efektif dalam mempertahankan kualitas buah salak selama 12 hari penyimpanan dibandingkan dengan perlakuan lainnya. Perlakuan ini menghambat peningkatan populasi mikrob, persentase kerusakan daging buah, persentase susut bobot, dan penurunan nilai organoleptik dibandingkan dengan kontrol pada suhu ±28 °C dan kelembapan relatif 65%–75%. Kitosan 1.5% dapat direkomendasikan kepada petani salak untuk memperpanjang masa simpan buah salak sampai dengan 12 hari.

Analisis Strategy Pengembangan Bisnis E-Commerce Pertamina Retail dengan Pendekatan Bisnis Model Kanvas Prori Vitaliano Latief; Rizal Syarief; Rokhani Hasbullah
MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Vol. 14 No. 1 (2019): Manajemen IKM
Publisher : Institut Pertanian Bogor

The competition of oil and gas industri in Indonesia is very tight. To get survive from the competition; the company has to develop their technology. Nowadays, technological advancement have salient roles in improving the company's business. PT Pertaminan Retail is a large oil and gas company in Indonesia. This study analyzed the design of e-commerce business development models from PT Pertamina Retail called MyPertamina. The method of the study is descriptive analysis and using business model canvas (BMC), the Delphi method, SWOT (Strenghts, weakness, opportunities, & threats), and the Blue Ocean Strategy. The datas in this study were secondary dan primary data. The secondary data obtained from the literature study and the primary data was by interviewing six informants. The research period starts from November to December 2018. The results of mapping the initial business model that used BMC, showed several aspects such as: customer segments, value propositions, channels, revenue streams, key resources, key activities, key partners, and costs structure. Environmental analysis used the Delphi method and the result was key trend value was 25.48%, industri strength was 25.19%, market strengths was 24.78%, and macroeconomic strengths was 24.55%. MyPertamina's internal environment influenced by product aspects, infrastructure management, customer interface, and financial aspect. The results of the SWOT analysis of nine BMC unsurts showed that the highest strength was the key partnership and the lowest strength was customer relationship. Meanwhile, the biggest opportunity was value proposition and the lowest opportunity was cost structure. The highest threat was customer segment, and the lowest threat was key partners. The business development model in this research focused on customer segment, key partnership, and value proposition, unsurts developed using the blue ocean strategy method.

REKAYASA MESIN PENCETAK BUTIR BERAS SIMULASI DARI MATERI TANAMAN HUTAN Iyus Hendrawan; Sutrisno Sutrisno; Purwiyatno Hariyadi; Y Aris Purwanto; Rokhani Hasbullah
Jurnal Penelitian Hasil Hutan Vol 33, No 3 (2015): Jurnal Penelitian Hasil Hutan
Publisher : Pusat Penelitian dan Pengembangan Hasil Hutan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20886/jphh.2015.33.3.235-246

Indonesia kaya akan aneka sumber karbohidrat non-beras, termasuk di dalamnya tumpang sari tanaman hutan. Bulir beras simulasi (Simulated Rice Grain/SRG) dibuat dari bahan tepung aneka sumber karbohidrat non-beras dengan pendekatan sifat fisiko kimia tepung dan bulir beras varietas Ciherang. Penelitian bertujuan untuk merancang bangun mesin pencetak SRG berbahan baku campuran tepung hasil tumpang sari tanaman hutan. Perancangan mesin pencetak SRG didekati melalui kriteria perancangan, analisa desain, desain fungsional dan proses manufaktur, mesin ini diuji coba dengan menggunakan bahan campuran terbuat 30% pati garut, 42 % tepung tales beneng dan 28% tepung sorgum. Hasil rekayasa mesin pencetak SRG mempunyai dimensi ruang pencentak 6,8 x 2,2 x 5,06 mm , rasio pemampatan 1,9-2,3, kekuatan tekan 600 N. Sudut luncur pengumpan 70o, lama tekan pencetakan 0-5000 mikrodetik, kapasitas 900 bulir per jam dan temperatur bantalan ruang cetak 25-80 oC. Pengujian mesin pencetak menghasilkan bulir SRG dengan panjang 7,1 mm, tebal 2,8 mm, bentuk agak bulat, kekerasan bulir 0,1–2 N, massa jenis SRG 620-770 kg/m3 dan bobot 17,5-29 g per 1000 butir.

Coffee Shop Business Model Analysis Budi Rahardjo; Rokhani Hasbullah; Fahim M Taqi
Integrated Journal of Business and Economics (IJBE) Vol 3, No 2 (2019): Integrated Journal of Business and Economics
Publisher : Fakultas Ekonomi, Universitas Bangka Belitung

In line with the increase of coffee enthusiasts in Indonesia, coffee shops are now emerging roommates presents the enjoyment of local coffee in a distinctive way. One of the coffee shops that have a typical way is a Klinik Kopi. The purpose of this study: 1) to identify the Klinik Kopi business model, 2) to analyze internal and external factors that affect the Clinical Coffee business activities and, 3) to formulate strategies and improvement programs as the business development of the Klinik Kopi. This study uses a combination of business model canvas (BMC) approach and SWOT matrix analysis. Results of the study show that optimizing the main resources to create a new value proposition in designing future business models in the form of socio-entrepreneurship programs and business inspiration books influences every element of the business model canvas, namely an increase of carried out in key activities, key partners, channels, segments consumers and incoming revenue streams. Consumer relationships need to be improved in an effort to maintain customer segments.

PENENTUAN PRIORITAS SARANA PASCAPANEN JAGUNG UNTUK MENURUNKAN KEHILANGAN HASIL DENGAN METODE ANALYTICAL HIERARCHY PROCESS (AHP) Deasy Fitriani; Rokhani Hasbullah; Ridwan Rachmat
Jurnal Penelitian Pascapanen Pertanian Vol 12, No 2 (2015): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v12n2.2015.60-69

Maize is one of the important sources of feed ingredients, an appropriate postharvest facilities can reduce a quantitative losses in maize postharvest handling. The objective of this study was formulating the criteria and sub criteria in having a decision making about the priorities of postharvest facility that can reduce quantitative losses.This study utilized the Analytical Hierarchy Process (AHP) method and obtained data was analyzed using software Expert Choice, as a decision making program. Experts’ and potential respondents’ judgments have the inconsistency less than 10%. The most important actor under the goal is government. Furthermore, the most important criteria is the quality and the subcriteria is SNI. Dryer followed by corn sheller are the prioritized alternatives in order to reduce postharvest quantitative losses of maize.

PENGARUH VAPOR HEAT TREATMENT DAN SUHU PENYIMPANAN PADA MUTU BUAH PEPAYA (Study of Vapor Heat Treatment to Maintain Papaya Quality at Different Storage Temperature) Nurhayati Nurhayati; Rokhani Hasbullah; Y. Aris Purwanto
Jurnal Penelitian Pascapanen Pertanian Vol 11, No 1 (2014): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v11n1.2014.39-47

Pepaya merupakan salah satu buah yang memiliki umur simpan pendek akibat pematangan yang cepat sehingga mudah mengalami senescence. Oleh itu diperlukan upaya untuk memperpanjang umur simpan tanpa menurunkan mutu buah. Tujuan dari penelitian adalah untuk melihat pengaruh perlakuan uap panas (VHT) dalam menunda kerusakan buah pepaya pada suhu penyimpanan yang berbeda. VHT dilakukan pada suhu 46,5 oC selama 15 dan 30 menit serta kontrol (tidak dilakukan VHT) dan buah disimpan pada suhu 13 oC (suhu optimal untuk penyimpanan pepaya) dan suhu ruang (26-30 oC). Penelitian menggunakan rancangan acak lengkap faktorial sebanyak 3 ulangan dan jika terdapat pengaruh perlakuan maka digunakan uji lanjut Duncan pada taraf 5%. Parameter pengamatan meliputi susut bobot, warna kulit, kekerasan dan total padatan terlarut. Hasil penelitian menunjukkan perlakuan VHT pada suhu 46,5 oC selama 30 menit dapat menekan penurunan susut bobot, mempertahankan kekerasan, mempercepat perubahan warna kulit namun berpotensi menurunkan total padatan terlarut buah pepaya. Suhu penyimpanan yang lebih rendah dapat menunda proses pematangan buah. Tidak terdapat pengaruh interaksi antara perlakuan VHT dan suhu penyimpanan pada semua parameter pengamatan.Kata kunci :perlakuan uap panas, buah pepaya, suhu penyimpanan.English Version AbstractPapaya is a fruit that has a short shelf-life as a result of the rapid metabolism from ripening to senescence. The research was aimed to study the influence of storage temperatures and vapour heat treatment (VHT) in delaying the senescence of papaya. VHT was treated at a temperature 46.5 °C for 15 and 30 minutes and control (without VHT). Storage was done at 13 oC (the optimum temperature for papaya’s storage) and room temperature (26-30 oC). Research design was using completely randomized factorial and followed by Duncan Multiple Range Test (DMRT) if for test difference among treatment. Parameters observed were weight loss, peel color, firmness and total soluble solids. The result showed VHT at 46.5 oC for 30 minutes decreased rate of weight loss maintain firmness and accelerated peel yellowing, but was potentially to reduce total soluble solids. Lower temperature storage delayed ripening and there was no interaction effect between VHT treatment and storage temperatures.Keywords :papaya damage, temperature storage, vapor heat treatment.6

PENGARUH PENAMBAHAN KALIUM PERMANGANAT TERHADAP MUTU PISANG (CV. MAS KIRANA) PADA KEMASAN ATMOSFIR TERMODIFIKASI AKTIF (Effect of potassium permanganate adding on banana (Cv. Mas Kirana) fruit quality in active modified atmosphere packaging) Adhitya Yudha Pradhana; Rokhani Hasbullah; Y. Aris Purwanto
Jurnal Penelitian Pascapanen Pertanian Vol 10, No 2 (2013): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v10n2.2013.83-94

Cv. Mas Kirana merupakan salah satu varietas pisang yang populer, umumnya tumbuh di Indonesia dan merupakan pendukung utama industri dan perdagangan pisang domestik dan ekspor. Kendala dan masalah utama yang berkaitan dengan penanganan pascapanen pisang segar adalah umur simpan dan penanganan pascapanen yang kurang tepat. Ada kebutuhan untuk menemukan cara penyimpanan yang tepat untuk memperpanjang umur simpan dan mempertahankan kualitas buah pada kemasan ritel untuk pasar domestik. Kemasan Atmosfir termodifikasi (MAP) adalah teknik yang ideal dan dikenal memiliki potensi besar untuk memperpanjang umur simpan pasca panen pisang dengan kalium Permanganat (KMnO4) sachet sebagai penyerap etilen yang digunakan dalam MAP untuk menyerap produksi etilen endogen. Tujuan dari penelitian ini adalah untuk mengevaluasi umur simpan dan kualitas buah dalam kemasan MAP, dengan atau tanpa penyerap etilen (KMnO4). Data diperoleh dari analisis fisik, kimia dan evaluasi sensori yang dianalisis dengan analisis sidik ragam dan uji Duncan (p<0.05) untuk mendapatkan pengaruh nyata rata-rata perlakuan. Hasil penelitian menunjukkan bahwa umur simpan buah pisang yang dikemas dalam White Stretch Film (WSF) dengan KMnO4 (MAP aktif) pada suhu 28 °C dapat memperpanjang sampai 10 hari dibandingkan dengan 6 hari untuk pisang kontrol yang dikemas dalam WSF tanpa KMnO4 (MAP pasif). Perlakuan WSF dengan KMnO4 menunda susut bobot, warna, total padatan terlarut, dan vitamin C dibanding pisang kontrol tanpa KMnO4. Kualitas organoleptik atau sensori (warna, aroma, dan rasa) buah yang matang penuh untuk kemasan WSF tanpa atau dengan KMnO4 sangat baik.Kata kunci :Kemasan atmosfir termodifikasi aktif, kalium permanganat, penyerap etilen, pisangEnglish Version AbstractCv. Mas Kirana is one of popular banana variety commonly grown in Indonesia and the mainstay of banana industry for both domestic and export trades. Major constraints and problem associated with postharvest handling of fresh banana are short shelf life and lack of postharvest handling. There is a need to find appropriate storage method in order to extend the storage life to mantain the fruit quality for retail packaging for domestic market. Modified atmosphere packaging (MAP) packaging is an ideal preservation technique and is known to have great potential to extending the postharvest life of banana with potassium permanganate (KMnO4) sachets as ethylene absorbent were used in MAP to absorb endogenously produced ethylene. The purpose of this study was to evaluated for fruit quality and shelf life under MAP packaging, with or without an ethylene absorber (KMnO4). The data obtained from physico chemical analysis and sensory evaluation were analyzed statically for analysis of variance with Duncan test (p<0.05) was used to detect significant differences for the treatment means. The results indicate that the shelf life of fruits packed under White Stretch Film (WSF) with KMnO4 (active MAP) at 28 °C could be extended up to 10 days compared to 6 days for banana control packed under WSF without KMnO4 (passive MAP). WSF with KMnO4 treatments delayed weight loss, colour, total soluble solids (TSS), and ascorbic acid (Vitamin C) as compared to control banana without KMnO4. Sensory quality (colour, aroma, and taste) of fully ripe fruits of both WSF without or with KMnO4 was very good.Keywords : Active modified atmosfir packaging, potassium permanganate, ethylene absorbent, banana

DOSIS BLANSIR UNTUK MEMPERPANJANG UMUR SIMPAN DAGING BUAH KELAPA KOPYOR Muhammad Yusuf Antu; Rokhani Hasbullah; Usman Ahmad
Jurnal Penelitian Pascapanen Pertanian Vol 13, No 2 (2016): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v13n2.2016.91-98

Kelapa kopyor adalah salah satu jenis kelapa eksotik yang memiliki nilai ekonomi tinggi. Teknologi penyimpanan daging buah segar kelapa kopyor belum tersedia. Daging buah kelapa kopyor cepat mengalami kerusakan, yang ditandai dengan cepat berkembangnya mikroba pembusuk. Penelitian ini bertujuan untuk mendapatkan dosis blansir dalam memperpanjang umur simpan daging buah kelapa kopyor. Buah kelapa kopyor diperoleh dari populasi kelapa kopyor Kalianda Lampung Selatan, dan dikemas menggunakan kemasan plastik polypropylene (PP). Perlakuan yang digunakan adalah dosis blansing : 0 menit (tanpa blansir), 5 menit dan 10 menit suhu 75 oC. Daging kelapa kopyor di blansir pada suhu 75 oC selama 5 menit, 10 menit, dan tanpa blansir. Karakteristik mutu yang diamati adalah total padatan terlarut (TPT), pH, asam lemak bebas (ALB), total mikroba, indeks kecerahan, dan uji organoleptik. Hasil penelitian menunjukkan bahwa blansir 10 menit mampu mempertahankan mutu hingga penyimpanan 7 hari suhu kamar. Hal ini ditunjukkan dengan nilai asam lemak bebas dan total mikroba masih dibawah ambang batas, serta hasil evaluasi sensori warna, aroma, serta rasa masih dalam kisaran suka.

Identifikasi Dan Uji Keamanan Asap Cair Tempurung Kelapa Untuk Produk Pangan Slamet Budijanto; Rokhani Hasbullah; Sulusi Prabawati; nFN Setyadjit; nFN Sukarno; Ita Zuraida
Jurnal Penelitian Pascapanen Pertanian Vol 5, No 1 (2008): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v5n1.2008.32-40

Penelitian ini bertujuan untuk mengkaji keamanan pangan asap cair tempurung kelapa untuk produk pangan dengan uji toksisitas akut dan identifikasi komponen volatil menggunakan Gas Chromatography- Mass Spectroscopy (GC-MS). Uji toksisitas akut asap cair dilakukan dengan menentukan nilai LD50 atau dosis tunggal suatu zat yang diharapkan akan membunuh 50% hewan percobaan, berdasarkan OECD 402 (2001) Guidelines for the Testing of Chemicals. Tiga ekor mencit digunakan untuk setiap perlakuan. Dosis yang diujikan adalah 0, 50, 500, 5.000, dan 15.000 mg/kg bobot badan. Hasil pengamatan menunjukkan bahwa nilai LD50 asap cair tempurung kelapa lebih besar dari 15.000 mg/kg bobot badan mencit. Berdasarkan Peraturan Pemerintah RI No.74 Tahun 2001, asap cair tempurung kelapa dengan nilai LD50 lebih besar dari 15.000 mg/kg, maka termasuk bahan yang tidak toksik dan aman digunakan untuk produk pangan. Identifikasi komponen volatil asap cair tempurung kelapa diawali dengan mengekstrak bahan tersebut menggunakan diklorometan sebagai pelarut. Hasil analisis GC-MS menunjukkan terdapat 40 komponen yang teridentifikasi dari asap cair, dengan 7 komponen yang dominan yaitu 2-Methoxyphenol (guaiacol), 3,4-Dimethoxyphenol, Phenol, 2-methoxy-4-methylphenol, 4-Ethyl-2-methoxyphenol, 3-Methylphenol, dan 5-Methyl-1,2,3-trimethoxybenzene. Selain itu, tidak ditemukan adanya senyawa-senyawa Policyclic Aromatic Hydrocarbon (PAH) yang bersifat karsinogenik termasuk benzo[a]pyrene dalam asap cair tempurung kelapa.Identification and Safety Test on Liquid Smoke Made From Coconut Shell for Food ProductThe objective of this research was to study the food safety of coconut shell liquid smoke for food products by acute toxicity test and identification of volatile compounds by means of Gas Chromatography- Mass Spectroscopy (GC-MS). Acute toxicity test of these product were assessed by determination of L050 dose (the single dose which causes the death of half the test animals) based on OECD 402 (2001) Guidelines for the Testing of Chemicals. Three mice were used for each step. The dose used were 5 fixed levels, i.e. 0, 50, 500, 5000, and 15000 mg/kg body weight. Results indicated that LO,o dose of this liquid smoke were more than 15.000 mg/kg body weight of mice. Based on regulation by the Indonesian Government (Regulation 74/RII2001), liquid smoke with LDso value more than 15.000 rug/kg body weight of mice, is not toxic and safe for food products. Identification of volatile compounds of liquid smoke was started by extracted these product using dichloromethane as a solvent. Result of GC-MS showed that liquid smoke comprised 40 components. From GC-MS spectra were identified 7 peaks of a higher proportions. They were identified as 2-Methoxyphenol (guaiacol), 3,4-dimethoxyphenol, Phenol, 2- methoxy-4-rnethylphenol, 4-Ethyl-2-methoxyphenol, 3-Methylphenol, and 5-Methyl-I.2.3-trimethoxybenzene. Neither benzo[a]pyrene nor other polycyclic aromatic compounds with carcinogenic properties were found in the liquid smoke.

Co-Authors . Setiadjit . Sukarno . Sutrisno Abdul Waries Patiwiri Achmad Fitrah Maulidin Adhitya Yudha Pradhana Agus Sutejo Ahmad Yani Ahmad Yani Ali Parjito Amzul Rifin Andi Suryadi Anggitha Ratri Dewi Arief Daryanto Arif Imam Suroso Arif Suroso Aris Purwanto Astu Unadi Budi Nurtama Budi Rahardjo Cicih Sugianti Dadang . Deasy Fitriani Desy Nofriati Desy Nofriati Deva Primadia Almada Dikky Indrawan Dondy A Setyabudi Dondy A Setyabudi DS Priyarsono Dwi Zuwarman Edi Suryanto Edy Hartulistiyoso Eka Priyana Elisa Nur Faizaty Elpodesy Marlisa Emmy Darmawati Eti Rohaeti Fahim M Taqi Firdaus, Jonni Graita Gaiety Jatmiko Harli Prawaningrum Hasniar . Heriyanto S Soba I Wayan Astika I Wayan Budiastra Idham Sakti Harahap Iriando Wijaya Ita Zuraida Iyus Hendrawan Jeffrey Fransiscus Juniska Muria Sariningpuri Kaltika Setya Utami Sumariana Khoirul Mukhtarom Leopold Oscar Nelwan Lidya Susanti Lilik Pujantoro Eko Nugroho Machfud Machfud Maya Wulan Arini Memen Surahman Mohamad Rahmad Suhartanto MUHAMMAD YUSUF ANTU Muhammad Yusuf Antu nFN Setyadjit nFN Sukarno Nunung Nuryartono Nurhayati Nurhayati Nurman Susilo Nurul Imamah Okky Setyawati Dharmaputra Parlaungan Adil Rangkuti Patiwiri, Abdul Waries Pramita Riskia D. P Prori Vitaliano Latief Purwiyatno Hariyadi Renny Anggraini Ridwan Rachmat Rimba Lestari Rio Viryawan Riska Indaryani RIZAL SYARIEF Rizal Syarief Rizal Syarief Rofika Rochmawati Ruri Wijayanti Sahara Sahara Setiadjit Setiadjit Slamet Budijanto Sugiyono Sugiyono Sugiyono Sugiyono Sukarno Sukarno Sulusi Prabawati Suparlan . Suroso . Susi Lesmayati Susilo, Nurman Sutrisno , Sutrisno - Sutrisno Mardjan Sutrisno Sutrisno Sutrisno Sutrisno Sutrisno, Sutrisno Tajuddin Bantacut Tri Yulni Usman Ahmad Warji Warji

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