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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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Kajian Pengaruh Konfigurasi Mesin Penggilingan terhadap Rendemen dan Susut Giling beberapa Varietas Padi Rokhani Hasbullah; Anggitha Ratri Dewi
Jurnal Keteknikan Pertanian Vol. 23 No. 2 (2009): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.023.2.%p

Rice is the staple food for Indonesian people so that the rice supply will be the barometer for thenational’s food security. In rice production, both of postharvest losses and low milling yield are still theproblems due to lack of postharvest handling. In this study, the effect of rice milling machine configurationon the milling yield and quality of some paddy varieties was examined. Paddy variety of Ciherang, Cibogoand Hybrid were milled using a configuration process of: 1) two husking and two polishing (2H-2P), 2) onehusking, one separating and one polishing (H-S-P), and 3) one husking, two separating and two polishing(H-2S-2P). The results show that the paddy varieties significanly affect milling yield and losses. However,rice milling machine configurations are not significantly affect the milling yield and losses. Paddy variety ofCibogo resulting in the highest milling yield (67.80 %) compared to Ciherang (62.61 %) and Hibrida (60.78%). Paddy variety of Cibogo resulting in the lowest losses (1.41 %) compared to Ciherang (3.43 %) andHibrida (3.03 %). The speed of milling process for configuration of 2H-2P, H-S-P and H-2S-2P were 228.1kg/hour, 295.6 kg/h and 263.2 kg/hr respectively.Keywords: paddy, rice milling configuration, milling lossess, milling yieldDiterima: 30 Juni 2009; Disetujui: 19 Oktober 2009

Kajian Pengaruh Iradiasi Sinar Gamma Terhadap Mortalitas Lalat Buah Dan Mutu Buah Mangga Gedong (Mangifera indica L) Selama Penyimpanan Cicih Sugianti; Rokhani Hasbullah; Yohanes Aris Purwanto; Dondy A Setyabudi
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 Gedong mango (Mangifera indica L.) is a tropical fruit that has the potential for export. But, the fruit of the mango is hosted by fruit fly. Fruit fly pests of mango export has been restrained by the very strict quarantine regulation. Therefore, it need a treatment that can annihilate the fruit fly. Irradiation technique has been one of the quarantine treatment that being attention, in order to disinfested pest attack. This research aims to study the effect of irradiation on mortality of fruit fly species Bactocera papayae (oriental fruitfly) on gedong mango, and to study the effect of irradiation dose and storage temperature on the physiology of the nature and quality of mangoes gedong. The results showed the mortality test results for B. papayae towards the dose 0.75 kGy reached until 100%. The next level was to test the mango fruit fly which considered infested naturally from the field. The dose given were 0:25 kGy, 0.5 kGy, 0.75 kGy and control. The results showed that in the control treatment founded that fruit flies growth from the day 9th to day 24th days of storage. 0.25 kGy dose and 0.5 kGy dose given were still found larva growth until the day 24th days of storage. From the test results of mortality at the dose of 0.75 kGy was able to annihilate fruit fly mortality reaches until 100%, but when applied to the fruit which has considered infested in the field were still found larvae growth until the 21st days of storage. Irradiation dose of 0.75 kGy can suppress the respiration rate, and weight losses during storage. With the irradiation dose can affected the quality of gedong mango such as vitamin C, total acid, Total Soluble Solid (TSS), and moisture content of gedong mango. Keywords: Gedong mango, Fruit flies, Irradiation, Quarantine treatment Abstrak Buah mangga gedong (Mangifera indica L.) merupakan salah satu produk hortikultura yang berpotensi untuk di ekspor. Tetapi buah mangga merupakan inang dari lalat buah. Serangan hama lalat buah menyebabkan ekspor buah mangga terhambat oleh aturan karantina yang sangat ketat. Oleh karena itu diperlukan suatu perlakuan yang dapat membunuh lalat buah tersebut. Teknik iradiasi sebagai salah satu perlakuan karantina mulai dilirik untuk tujuan disinfestasi serangga hama. Penelitian ini bertujuan untuk mempelajari pengaruh iradiasi terhadap mortalitas lalat buah (fruit fly) spesies Bactocera papayae (oriental fruitfly) pada buah mangga gedong, dan mempelajari pengaruh dosis iradiasi dan suhu penyimpanan terhadap sifat fisiologi dan mutu buah mangga gedong. Hasil penelitian menunjukkan untuk hasil uji mortalitas B. papayae terhadap dosis 0.75 kGy mencapai 100%. Tahapan selanjutnya adalah menguji buah mangga yang dianggap sudah terinfestasi lalat buah secara alami dari lapang. Besarnya dosis yang diberikan adalah 0.25 kGy, 0.5 kGy, 0.75 kGy dan kontrol. Hasil penelitian menunjukkan bahwa pada perlakuan kontrol ditemui lalat buah yang berkembang pada hari ke-9 sampai hari ke-24 penyimpanan. Pemberian dosis 0.25 kGy dan 0.5 kGy masih ditemukan larva yang berkembang hingga hari ke-24 penyimpanan. Dari hasil uji mortalitas pada dosis 0.75 kGy mampu membunuh lalat buah mencapai mortalitas 100%, namun ketika diterapkan pada buah yang dianggap sudah terinfestasi secara lapang masih ditemukan larva yang berkembang pada hari ke-21 penyimpanan. Pemberian dosis iradiasi sebesar 0.75 kGy dapat menekan laju respirasi, dan susut bobot selama penyimpanan. Dengan pemberian dosis iradiasi dapat mempengaruhi mutu buah mangga gedong seperti halnya kadar vitamin C, total asam, TPT, dan kadar air buah mangga gedong. Kata kunci : Mangga gedong, Lalat buah, Iradiasi, Perlakuan karantina.Diterima:09 November 2011;Disetujui: 13 Maret 2012

Pengeringan Lidah Buaya (Aloe vera) Menggunakan Oven Gelombang Mikro (Microwave Oven) Edy Hartulistiyoso; Rokhani Hasbullah; Eka Priyana
Jurnal Keteknikan Pertanian Vol. 25 No. 2 (2011): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Abstract. Aloe vera (Aloe vera) is known as a useful plant, both as food, cosmetics or pharmaceuticals. Due its high water content, Aloe vera should be processed immediately after harvest. This paper will discuss the drying of aloe vera using microwave oven. The drying process of 50 gr Aloe vera gel and rind using 80 Watts microwave power completed in 140 minutes to reach the final moisture content of 7% wet basis. The drying process in microwave drying shows similar process to that of conventional drying. Dipolar rotation mechanism of water molecules at microwave drying does not affect the drying stage. It shows however shorter process time. The water removal of the drying material occurred in the early minutes until the 50th minute. This because of the high free water surface on the material, while from minute 50 to minute 140 slowed the drying process. Highest temperature of the material during the process is achieved at 57.6 oC in drying of gel and 70.7 oC in drying of Aloe vera rind. It is expected that there is no damage of nutritional content during drying in the this temperature range. Quality analysis of flour and tea of Aloe vera after drying by microwave showed that Aloe vera powder produced within the range of the standard, both visually and microbiologically, but indicated as low quality when viewed from acid content levels. Whether microwave heating mechanism affects the acidity, this needs further study. Keywords : Alue vera, microwave drying, product quality Abstrak Lidah buaya (Aloe vera) dikenal sebagai tanaman yang bermanfaat, baik sebagai bahan pangan, kosmetika ataupun obat-obatan. Kandungan air yang cukup tinggi membuat lidah buaya harus segera diproses setelah panen. Pada tulisan ini akan didiskusikan pengeringan aloe vera menggunakan oven gelombang mikro (microwave oven). Proses pengeringan 50 gr gel dan kulit lidah buaya hingga mencapai kadar air akhir 7 % bb menggunakan microwave dengan power 80 watt berlangsung 140 menit Penurunan kadar air dan laju pengeringan pada pengeringan microwave menunjukkan proses yang sama dengan pengeringan konvensional. Mekanisme rotase dipolar molekul air pada pengeringan microwave yang berbeda dengan pengeringan konvensional tidak berpengaruh terhadap tahapan proses pengeringan. Penurunan masa bahan selama proses pengeringan terjadi pada menit-menit awal hingga menit ke-50, hal ini terjadi karenamasih banyaknya air bebas yang berada dipermukaan bahan. Sementara dari menit ke-50 hingga menit ke-140 proses pengeringan berlangsung melambat. Suhu tertinggi bahan selama proses yang dicapai adalah 57,6 oC pada pengeringan gel dan 70,7 oC pada pengeringankulit lidah buaya. Pada kisaran suhu tersebut diharapkan tidak terjadi kerusakan kandungan gizi lidah buaya. Pengujian mutu tepung maupun teh lidah buaya setelah pengeringan dengan microwave menunjukkan bahwa tepung lidah buaya yang dihasilkan, baik secara visual maupun kandungan mikroba masih dalam kisaran standar. Namun jika dilihat dari kadar keasamanan masih menunjukkan hasil mutu rendah. Apakah mekanisme pemanasan dengan gelombang mikro berpengaruh secara kimiawi sehingga berpengaruh terhadap kadar keasaman, hal ini perlu kajian lebih lanjut. Kata kunci : lidah buaya, pengeringan microwave, mutu produk Diterima: 08 Juni 2011; Disetujui: 20 September 2011

Kajian Rekayasa Proses Penggorengan Hampa dan Kelayakan Usaha Produksi Keripik Pisang Ruri Wijayanti; I Wayan Budiastra; Rokhani Hasbullah
Jurnal Keteknikan Pertanian Vol. 25 No. 2 (2011): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Abstract Vacuum frying is a new technology that can be used to improve quality attributes of fried food because of low temperatures process. The objectives of this study is to assess the effects of oil temperatures and exposure time of frying on physic-chemical and organoleptic properties of banana chips to get a better guality products, to determine packaging material that can extend shelf life of banana chips, to predict shelf life of banana chips using the method of acceleration and to calculate production costs and the business feasibility of vacuum fried banana chips. The quality parameters tested include water content, fat content, colour, thickness and organoleptic test. Banana chips were fried in oils with temperature of 60, 70, 80, and 90°C and time of frying 30, 45, 60 and 75 minutes. The result showed that the temperature and frying time is significantly influence the quality and characteristics of the products. The best quality of banana chips obtained at frying temperature of 80°C for 60 minutes. Aluminum foil can maintain the shelf life of banana chips for 115 days of storage, while the PP is only for 70.6 days of storage based on water content parameter. Banana chips business eligible to run if production capacity is 4 kg or more. Keywords: banana, vacuum fryer, self life, the feasibility Abstrak Penggorengan vakum adalah sebuah teknologi baru yang dapat digunakan untuk meningkatkan kualitas makanan gorengan (keripik) dengan proses suhu rendah. Tujuan dari penelitian ini adalah untuk mengkaji pengaruh suhu minyak dan waktu penggorengan terhadap sifat fisiko-kimia dan organoleptik keripik pisang sehingga didapatkan produk dengan kualitas terbaik, menentukan jenis kemasan yang dapat memperpanjang umur simpan keripik pisang, untuk menduga umur simpan keripik pisang dengan menggunakan metode akselerasi dan menghitung biaya produksi dan kelayakan usaha keripik pisang dengan penggorengan vakum. Parameter kualitas yang diuji meliputi kadar air, kadar lemak, warna, ketebalan dan uji organoleptik. Keripik pisang digoreng dalam minyak dengan suhu 60, 70 80, dan 90 ° C dan waktu penggorengan 30, 45, 60 dan 75 menit. Hasil penelitian menunjukkan bahwa suhu dan waktu penggorengan secara signifikan mempengaruhi kualitas dan karakteristik produk. Kualitas terbaik dari keripik pisang diperoleh pada suhu penggorengan 80 ˚ C selama 60 menit. Aluminium foil dapat mempertahankan umur simpan keripik pisang selama 115 hari penyimpanan, sedangkan PP hanya 70,6 hari penyimpanan berdasarkan parameter kadar air. Bisnis keripik pisang memenuhi syarat untuk dijalankan jika kapasitas produksinya 4 kg atau lebih. Kata Kunci: Pisang, penggorengan vakum, umur simpan, kelayakan usahaDiterima: 27 Mei 2011 ; Disetujui: 16 September 2011

Lama Pemanasan Metode Vapor Heat Treatment (VHT) dan Pelilinan Untuk Mempertahankan Mutu Pepaya Selama Penyimpanan Rokhani Hasbullah; Elpodesy Marlisa; Ali Parjito; Edy Hartulistiyoso
Jurnal Keteknikan Pertanian Vol. 22 No. 1 (2008): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Horticulture products are host for Tephritidae fruitflies that are considered a quarantine risk by many importing countries. This research was conducted to find out the specific condition for the heat treatment using vapor heat treatment (VHT) method to control pest and diseases of papaya and the fruit quality during storage. Papayas were vapor heat treated at medium temperature of 46.5 0C for 0, 15, and 30 minutes. After the treatment, the fruits were waxed using beeswax of 6 % in concentration and then stored at temperature of 10 0C. The results show that the fruitfly of oriental fruitfly (Bactrocera dorsalis) was completely killed by treating in deep water testing at temperature of 46 0C for 10 minutes or at 43 0C for 30 minutes. The VHT of papaya at fruit core temperature of 45.5-46.0 0C for 15-30 minutes following waxing using beeswax of 6% in concentration was found to be effective to control pest and diseases until 21 days of storage without any visible signs of heat injury and without adversely affecting the quality of the fruit. Keywords: Papaya, vapor heat treatment, waxing, quarantine Diterima: 20 Agustus 2007; Disetujui: 24 Nopember 2007

Pendugaan Kerusakan Mangga Arumanis Akibat Lalat Buah Menggunakan Atenuasi Ultrasonik Warji .; Rokhani Hasbullah
Jurnal Keteknikan Pertanian Vol. 22 No. 2 (2008): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.022.2.%p

The objectives of this research were to determine attenuation coefficient of arumanis mangoes, to develop border equation prediction and to validate the border equation prediction of arumanis mangoes damage caused by fruit fly using ultrasonic attenuation coefficient. The method was-based on measurement of attenuation coefficient ultrasonic wave in arumanis mangoes. Results showed that mean of normal arumanis mangoes attenuation coefficient was 36.45 Nplm and attenuation of arumanis mangoes damage caused by fruit fly was 30.67 NPlm. Border equation prediction was attenuation coefficient more than 34.76 for normal mango and attenuation less than or same 34.76 for mangoes invested by fruit fly. Keywords: arumanis mangoes, fruit fly, ultrasonic, attenuation coefficient.

KAJIAN SISTEM PENGEMASAN BUNGA MAWAR POTONG (Rosa hybrida) SELAMA PENYIMPANAN UNTUK MEMPERPANJANG MASA PAJANGAN Rokhani Hasbullah; Suroso .; Desy Nofriati
Jurnal Keteknikan Pertanian Vol. 20 No. 1 (2006): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.020.1.%p

ABSTRACT Pretreatment and packaging or rose cut flowers during stroage and transportation should be designed in order to keep its quality during vase life of the flowers. The objective of this study was to find out the pulsing solution and the design of packaging to prolong the vase life of the rose cut flowers. The flowers were harvested from Loji, Cipanas, when the flower was at two bud open stages. Before storage, the flowers were pulsed in the chemical solution of sucrose, glyserin, Na-benzoat and citric acid at different concentrations. Each 20 cuts of flower were placed in the boxes of 60 ´ 15 ´ 7 cm3with different ventilation system. The result showed that the pulsing solution with 3 % sucrose, 25% glyserin, 300 ppm Na-benzoat and 375 ppm citrit acid caused a signioficant decrease in the respiration rate and prolonged the vase life of the flowers. The packaging model gave an effect of modified atmospheric environment inside the packaging and significantly affected the flower quality during stronge. The result suggested that the use of the packaging with the ventilation of 3.5 cm in diameter using polypropilene film would be suitable for rose cut flowers packaging during storage. The packaging model prolonged the vase lilfe of the flowers until 6 days after 5 days of storage and decreased the flowers senescene up to 20-25%. Keyword: rose cut flower, pulsing solution, modified atmosphere packaging, vase life.

Teknik Pengukuran Laju Respirasi Produk Hortikultura pada Kondisi Amosfir Terkendali Bagian 2: open system method Rokhani Hasbullah
Jurnal Keteknikan Pertanian Vol. 22 No. 1 (2008): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Abstract The design of modified atmosphere packaging (MAP) requires steady state respiration rate data. The respiration rate of fresh produce is usually measured by the open system method where a steady stream of gas is passed through a respiration jar. It needs gas mixing unit to get certain level of controlled atmosphere (CA) condition and an instrument to analyze gas composition. In this research, a gas chromatograph of Hewlett Packard of HP 5890 series with a thermal conductivity detector and suitable column was used to analyze the composition of oxygen, carbon dioxide and nitrogen simultanously. The measuring result of respiration rate of broccoli under CA conditions indicated that the gas composition gave significant influences. The respiration rate at a constant CO2 concentration decreases with decreasing O2 concentration. Keywords: broccoli, respiration rate, modified atmosphere packaging, gas chromatograph Diterima: 10 Desember 2007; Disetujui: 21 Maret 2008

Pengemasan dan Penyimpanan Dingin Kelapa Kopyor untuk Mempertahankan Mutu Muhammad Yusuf Antu; Rokhani Hasbullah; Usman Ahmad
Jurnal Keteknikan Pertanian Vol. 2 No. 2 (2014): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.02.2.%p

AbstractThe objectives of this research were to study the influence of packaging material and the temperature applied during storage on the quality of kopyor coconut, to predict the shelf-life, and to determine the best packaging material and the storage temperature to keep the kopyor coconut. Research material is kopyor coconut obtained from Kalianda South Lampung. Kopyor coconut packaged in plastic film type Polyamide (PA), Polypropylene (PP), and High Density Polyethylene (HDPE) each weighing 60g. The quality parameter observed are free fatty acids (FFA), total microbes, and sensory characteristics including color, flavor, and taste. This research us Randomized Complete Design with two factors. The first factor was the packaging material with three different types (PA, PP, HDPE), and the second factor was the storage temperature at two levels of 5±2OC and 10±2OC. The shelf-life was predict using Partially StaggeredDesign (PSD) technique. Principal Component Analysis (PCA) technique was used to determine the best treatment. The results showed that the type of plastic packaging and storage temperature gave an effect onthe total microbes, and organoleptics of color, flavor, and taste. PA packaging is the best packaging can be maintained the quality of organoleptic and reduce the microbe growth. The storage temperature of 5±2OC can maintain quality of kopyor coconut better than 10±2OC temperature. Based on PSD method and total microbe as critical parameters, the shelf-life of kopyor coconut at 5±2OC is 27, 26, and 17 days for plastic PA, HDPE, and PP packaging, respectively.Keywords: kopyor coconut, packaging, film plastic, shelf-life.AbstrakTujuan penelitian adalah untuk mempelajari pengaruh jenis kemasan dan suhu penyimpanan terhadap mutu kelapa kopyor, memprediksi umur simpan, dan menentukan jenis kemasan dan suhu terbaik untuk menyimpan kelapa kopyor. Bahan penelitian adalah kelapa kopyor diperoleh dari Kalianda Lampung Selatan. Kelapa kopyor dikemas plastik jenis Polyamide (PA), Polypropylene (PP), dan High Density Polyethylene (HDPE) masing-masing seberat 60g. Parameter mutu yang dianalisis adalah Asam Lemak Bebas (ALB), total mikroba, dan organoleptik warna, aroma, dan rasa. Penelitian menggunakan Rancangan Acak Lengkap dengan dua faktor. Faktor pertama adalah plastik dengan tiga taraf (PA, PP, HDPE), dan faktor kedua adalah suhu dengan dua taraf (5±2OC dan 10±2OC). Prediksi umur simpan menggunakan Partially Staggered Design (PSD). Untuk menentukan perlakuan terbaik digunakan Principal Component Analysis (PCA). Hasil penelitian menunjukkan bahwa jenis kemasan plastik dan suhu penyimpanan berpengaruh nyata terhadap total mikroba, dan organoleptik warna, aroma, dan rasa. Kemasan jenis PA merupakan yang terbaik dalam mempertahankan mutu organoleptik dan menekan pertumbuhan mikroba. Suhu penyimpanan 5±2OC lebih dapat mempertahankan mutu kelapa kopyor dibandingkan dengan suhu10±2OC. Berdasarkan metode PSD dengan menggunakan mutu kritis total mikroba, umur simpan kelapa kopyor pada suhu 5±2OC adalah 27, 26, dan 17 hari untuk kemasan plastik PA, HDPE, dan PP.Kata kunci: kelapa kopyor, pengemasan, plastik film, umur simpan.Diterima: 18 Maret 2014 ; Disetujui;16 Juli 2014

PENERAPAN TEKNOLOGI KARANTINA: UPAYA MEMBUKA PELUANG EKSPOR BUAH-BUAHAN INDONESIA Rokhani Hasbullah
Jurnal Keteknikan Pertanian Vol. 21 No. 1 (2007): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.021.1.%p

ABSTRACT Export of Indonesian fruit are constrained by very tight quarantine regulations, because some produces are host for Tephritidae fruit flies that are considered a quarantine risk by many importing countries. To be accepted by importing markets, the produces must be treated to ensure that they are free of the fruit flies. Since the prohibition of chemical method for insect disinfestation process (like ethylene dibromide, EDB) in 1984, a new method by means of heat treatment was developed as a quarantine technology This method has been applied in several fruit exporting countries such as: Australia, the Philippines, Taiwan and Thailand. Heat treatment in postharvest handling is a method of heating fruit to kill insects eggs and larvae of fruit flies prior to fresh market shipment without damaging the produces There are many factors influence the heat on postharvest fruit quality such as cultivar, fruit size, morphological characteristics, stage of ripeness. and treatment method. Therefore, the applicability of this technology should be assessed on fruit by fruit basis in pursuing the objective of killing the pests/diseases without adversely affecting the market quality of the fruit. Diterima:12 Pebruari 2007, Disetujui:. 27 Maret 2007

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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