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All Journal Jurnal Sain Veteriner Jurnal Agripet Proceedings of Annual International Conference Syiah Kuala University - Life Sciences & Engineering Chapter Kesmas: Jurnal Kesehatan Masyarakat Nasional Jurnal Ilmu Ternak dan Veteriner Jurnal Medika Veterinaria Jurnal Kedokteran Hewan

. Nurliana

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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Engineering Health Professions Immunology & microbiology Medicine & Pharmacology Public Health Veterinary Other

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Administration of extract Salix tetrasperma combined with extract of turmeric and neem to improve eggs quality of chicken reared under heat stress Sugito, .; Hambal, M.; Isa, M.; Nurliana, .; Delima, D.
Indonesian Journal of Animal and Veterinary Sciences Vol 20, No 3 (2015): SEPTEMBER 2015
Publisher : Indonesian Animal Sciences Society

Quality of eggs might decrease when hens under heat stress. A further study found that a specific plant extracts could reduce the impacts of heat stress. The aim of this study was to determine effects of Salix tetrasperma plant extract in combination with extract of turmeric and neem to improve egg quality and productivity of laying hens under heat stress. Sixty laying hens strain Isa Brown of 6 months old were used and reared in individual cages. The feed and drinking water were supplied ad libitum. This study was conducted in a completely randomized design with five treatments (two controls and three treatments) and each treatment consisted of 12 replication. Treatment consisted of with (KP) and without (KP) commercial anti-stress supplement. Formulations of extract were S. tetrasperma 1.000 mg / l water (EJ), S. tetrasperma 1.000 mg / l + Turmeric 250 mg / l + neem 250 mg / l (EJ+K1), and S. tetrasperma 1.000 mg / l + Turmeric 500 mg / l + neem 500 mg / l drinking water (EJ+K2). The hens were exposed to heat stress for 5 hours per day at a temperature range of 34.0Â±1.0Â°C. Supplements were dissolved in drinking water and were given for 30 days in the morning and noon. Results showed that a single extract of S. tetrasperma or the combination of an extract of turmeric and neem were significantly increased thickness of eggshell (P<0.05), but did not affect color of egg yolk, height albumin, egg weight, and HU value. Extract of S. tetrasperma combined with turmeric and neem extract dissolved in drinking water for 30 days in laying hens reared under heat stress could not improved quality of the eggs, but may increase thickness of the egg shell and cause decreased water consumption. Key Words: Egg Quality, Salix tetrasperma, Turmeric, Neem, Heat Stress

Pengaruh Pemberian Ampas Kedelai dan Bungkil Inti Sawit (AKBIS) yang Difermentasi dengan Aspergillus niger terhadap Kadar Lemak dan Kolesterol Daging Dada Broiler Syafrizal Syafrizal; Nurliana Nurliana; Sugito Sugito
Jurnal Agripet Vol 18, No 2 (2018): Volume 18, No. 2, Oktober 2018
Publisher : Agricultural Faculty

ABSTRAK. Penelitian ini bertujuan mengetahui efek penurunan kadar lemak dan kolesterol pada broiler yang diberikan AKBIS yang difermentasi dengan A. niger. Dalam penelitian ini digunakan 80 ekor broiler. Sampel daging bagian dada diperoleh dari 20 ekor broiler yang diambil secara acak. Sampel diperiksa kadar lemak dengan uji proksimat dan pemeriksaan kolesterol dengan uji Liebermann Burchard. Data yang diperoleh dianalisis dengan uji ANOVA dilanjutkan dengan uji regresi. Hasil penelitian menunjukkan bahwa pakan pemberian AKBIS fermentasi mampu menurunkan kadar lemak dan kolesterol daging dada broiler secara signifikan (P0,05). Penurunan kadar lemak dan kolesterol sangat dipengaruhi oleh serat kasar dan kandungan enzim yang terdapat dalam pakan fermentasi. Dari penelitian ini dapat disimpulkan pemberian AKBIS fermentasi sangat efektif untuk menurunkan kadar lemak dan kolesterol pada daging broiler sehingga aman dikonsumsi serta tidak membahayakan kesehatan. (The administration effect of soybean dregs and palm kernel meal fermented with Aspergillus niger on fat and cholesterol levels of broiler meat) ABSTRACT. This study aims to determine the effect of decreasing levels of fat and cholesterol in broiler given fermented feed with A. niger. This study used 80 broilers. Chest meat samples obtained from randomly 20 broilers. Samples were examined by proximate test and cholesterol with Liebermann Burchard method. Data were analyzed by ANOVA followed by regression. The results showed that fermented feed could significantly decrease fat and cholesterol level in broiler breast meat (P 0.05). The decreased levels of fat and cholesterol is strongly influenced by the content of crude fiber and enzymes found in fermented feed. This study concluded that the administration of fermented feed able to reduce levels of fat and cholesterol in broiler meat and it is safe for consumption and not harmful to health.

Tingkat Kepuasan Konsumen Terhadap Kualitas dan Harga Daging Sapi Yang Dijual di Kota Banda Aceh Ratnawati Ratnawati; Nurliana Nurliana; Razali Razali
Jurnal Agripet Vol 14, No 2 (2014): Volume 14, No. 2, Oktober 2014
Publisher : Agricultural Faculty

(The level satisfaction of consumers to quality and price of beef in Banda Aceh)ABSTRACT. This study aims to determine level satisfaction of consumers to quality and price to beef sold in Banda Aceh, knowing influence of quality and beef price to satisfaction of consumer and also know most dominant variable have an effect on to satisfaction of beef consumer in Banda Aceh. The sampling methods is that used was purposive sampling is counted 180 consumers. The level of beef consumer satisfaction to sold in Banda Aceh is in the level of very low. The quality and price to the satisfaction of consumers to beef sold in Banda Aceh has significant different to satisfaction of consumers P0,05. The quality variable which significantly has a dominant of beef consumer satisfaction to sold in Banda Aceh. The value of determination coefficient (R Square) is equal to 0,31,9 show that quality and price of beef is influenced satisfaction of consumers is equal to 31,9 %, meanwhile 68,1% is influenced by other factors not included in this study. Concluded that the quality and price have ability to influence satisfaction of consumers. The good quality can improve satisfaction of consumers and stiff price can degrade satisfaction of consumers.

Pengaruh Pemberian Ampas Kedelai dan Bungkil Inti Sawit (AKBIS) yang Difermentasi dengan Aspergillus niger terhadap Bakteri Usus Broiler Vhodzan Adzima Nyak Adam; Nurliana Nurliana; Samadi Samadi
Jurnal Agripet Vol 18, No 1 (2018): Volume 18, No. 1, April 2018
Publisher : Agricultural Faculty

ABSTRAK. Salah satu upaya dilakukan untuk mengganti penggunaan antibiotik adalah mencari imbuhan pakan alternatif seperti pro-prebiotik, bahan pakan herbal dan berbagai imbuhan pakan lainnya. Penelitian ini bertujuan untuk mengetahui pengaruh pemberian ampas kedela dan bungkil inti sawit (AKBIS) yang difermentasi dengan Aspergillus niger (A. niger) terhadap mikroflora saluran pencernaan broiler. Sampel saluran pencernaan ayam diperoleh dari 80 ekor broiler yang dibagi menjadi empat perlakuan. Setiap unit perlakuan terdiri dari empat ekor ayam. Setiap perlakuan terdiri dari 5 ulangan yang diberi pakan perlakuan selama 21 dan 35 hari dengan penambahan empat konsentrasi pakan fermentasi yang berbeda (0%, 2%, 4%, 6% dari total pakan). Saluran pencernaan broiler diperiksa ALT mikroba, E.coli, Salmonella dan BAL. Data dianalisis dengan uji Anava melalui program SPSS for windows versi 17.0 dan dilanjutkan dengan uji Duncan. Hasil penelitian menunjukkan bahwa AKBIS yang difermentasi dengan A. niger berpengaruh nyata (P0,05) terhadap jumlah mikroba saluran pencernaan broiler. Konsentrasi dan lama pemberian berpengaruh (P0,05) terhadap jumlah mikroba saluran pencernaan broiler. Pemberian AKBIS fermentasi mampu mempertahankan jumlah mikroba yang menguntungkan seperti E. coli dan mengurangi mikroba patogen yaitu Salmonella, serta mampu meningkatkan jumlah bakteri asam laktat dalam saluran pencernaan broiler. Hasil penelitian disimpulkan bahwa AKBIS fermentasi dapat digunakan sebagai sumber probiotik sehingga mampu meningkatkan kualitas broiler dan aman bagi konsumen.The effect of soybean by products and palm kernel meal fermented with Aspergillus niger on broilers intestinal bacteria ABSTRACT. One of the efforts to replace antibiotics in animal feed is by providing other sources of feed additives such as pre- pro biotics, phytogenics, and other feed additives. The aim of this study was to determine the effect of soybean by products and palm kernel meal that fermented with A. niger on the microflora digestive tract of broilers. Chicken digestive tract samples obtained from 80 species of broiler fed treatment for 21 and 35 days. The tretaments in this experiment were different concentrations of fermented soybean by products and palm kernel meal (0%, 2%, 4%, 6%) in the commercial feed. Digestive tract of broiler examined TPC of microbe, E. coli, Salmonella and lactic acid bacteria (LAB). Data were analyzed by Anova with SPSS for Windows version 17.0 and continued with Duncan test. The results showed that soybean by products and palm kernel meal fermented with A. Niger significantly affected (P 0.05) to the number of microbial digestive tract of broilers. Fermented feed was able to maintain the number of non-pathogenic microflora and reduced the number of pathogenic microflora. In conclusion, fermentation of soybean by products with palm kernel meal was able to improve the broiler quality and safe for consumers.

Efek Dekontaminasi Karkas Ayam Pedaging Menggunakan Asam Asetat, Asam Sitrat dan Kombinasinya Terhadap Angka Lempeng Total Campylobacter sp. Zalhendra Eka Putra; Nurliana Nurliana; Razali Razali
Jurnal Agripet Vol 14, No 2 (2014): Volume 14, No. 2, Oktober 2014
Publisher : Agricultural Faculty

(Effect of poultry carcas decontamination by acetic acid, citric acid and its combination to total plate count of Campylobacter sp).ABSTRACT. This research aimed to detect the total number of Campylobacter sp. on poultry carcass after decontamination by acetic acid, citric acid and combination of both. This research was conducted in the Laboratory of Veterinary Public Health Syiah Kuala University, Banda Aceh. The research was factorial completely randomized designed. Samples of poultry carcass were obtained from the Lamnyong market, Banda Aceh. Sixty poultry carcasses were divided into three groups of treatment and one group without treatment. Observation of each treatment was five time replicated at 0, 2, 4, 6 and 8 hours after immersion for ± 30 seconds in each of the decontamination material. Observation of Campylobacter sp. was done by inoculating every sample on CM0739 selective Campylobacter Blood free selective agar base and CCDA Selective supplement SR0155E. Measurements of Total Plate Count (TPC) Campylobacter sp according to Standard Plate Count (SPC). Data was variance analyzed (ANOVA) using SPSS. The results of research showed that the growing colonies of Campylobacter sp. were indicated by white colony with surrounded by black zone. Immersion of poultry carcass with acetic acid, citric acid and combination of the both and the observation time had no influence (P0,05) to ALT Campylobacter sp. The research was concluded that carcass to Campylobacter sp. The immersion by acetic acid, citric acid and combination of both and the observation time were not reduce Campylobacter sp. in poultry carcass.

Pengaruh Bakteriosin Produksi Bakteri Asam Laktat Isolat Indonesia terhadap Jumlah Bakteri dalam Susu Pasteurisasi Nurliana Nurliana; Idwan Sudirman; Mirnawati Sudarwanto; Raden Roso Soejoedono
Jurnal Agripet Vol 9, No 1 (2009): Volume 9, No. 1, April 2009
Publisher : Agricultural Faculty

The effect of bacteriocin produced by Indonesia Isolate of lactic acid bacteria toward total bacteria in pasteurized milkABSTRACT. The aim of this research was to study the ability of bacteriocin (amylocin) produced by Indonesian isolate of Lactic Acid Bacteria (LAB) (Lactobacillus amylovorus US 121) and its combination with nisin in pasteurized milk. The total bacteria was measured by plate count method. The antimicrobial activity of amylosin at 64 AU/ml had the same activity with nisin at 625 AU/ml and its combination between amylosin and nisin at 32 AU/ml and 312,5 AU/ml respectively against psychrotrophic, thermoduric bacteria and L. monocytogenes in pasteurized milk. However, combination of amylosin and nisin (32 AU/ml + 312,5 AU/ml) able to reduce S. aureus in pasteurized milk. Amylosin at 64 AU/ml kept the shelf life of pasteurized milk longer until 12 days at 10oC. The addition of amylosin (the precipitate resulted by ammonium sulfate precipitation at 70% w/v) changed the color of pasteurized milk be brownish white.

Efek Suhu dan Masa Simpan Terhadap Aktivitas Antimikroba Susu Fermentasi dengan Lactobacillus casei Cut Afria Mirdalisa; Yusdar Zakaria; Nurliana Nurliana
Jurnal Agripet Vol 16, No 1 (2016): Volume 16, N0. 1, April 2016
Publisher : Agricultural Faculty

ABSTRAK. Susu fermentasi merupakan susu hasil pengasaman melalui aktivitas bakteri asam laktat yang menyebabkan perubahan kimia, sensorik dan mikrobiologi dalam produk susu fermentasi. Lactobacillus casei merupakan bakteri yang mampu menghasilkan senyawa organik dan hydrogen peroksida yang bersifat antibakteri. Senyawa antibakteri ini adalah senyawa kimiawi atau biologis yang dapat menghambat pertumbuhan dan aktivitas bakteri patogen yang dapat merusak kualitas susu fermentasi. Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan lama penyimpanan terhadap kualitas susu fermentasi dengan Lactobacillus casei. Suhu dan lama penyimpanan pada susu fermentasi Lactobacillus casei pengaruh sangat nyata (P0,01) dan dapat menekan pertumbuhan terhadap bakteri E.coli dan Staphylococcus aureus. Aktivitas antimikroba susu fermentasi Lactobacillus casei pada suhu penyimpanan 5⁰C dengan lama penyimpanan 30 hari dapat menekan pertumbuhan bakteri Staphylococcus aureus. (Effects of temperature and storage time on the antimicrobial activity fermented milk with Lactobacillus casei) ABSTRACT. Fermented milk is milk acidification results through the activity of lactic acid bacteria that causes chemical changes, sensory and microbiological in fermented milk products. Lactobacillus casei is a bacteria that can produce organic compounds and hydrogen peroxide which is antibacterial. The antibacterial compound is a chemical or biological compound that can inhibit the growth and activity of pathogenic bacteria that can damage the quality of fermented milk. The study has been conducted to determine the effect of temperature and storage time on the quality of fermented milk with Lactobacillus casei. the temperature and duration of storage time of fermented milk with Lactobacillus casei highly significant (P 0.01) affected and can suppress the growth of bacteria E.coli and Staphylococcus aureus. The antimicrobial activity of Lactobacillus casei fermented milk at the storage temperature of 5⁰C with a storage time of 30 days can suppress the growth of Staphylococcus aureus.

Efek Pemberian Pakan Terbatas dan Tepung Bawang Putih (Allium sativum) terhadap Kadar Protein dan Kolesterol Daging pada Ayam Pedaging Ahmad Syakir; Nurliana Nurliana; Sri Wahyuni
Jurnal Agripet Vol 17, No 2 (2017): Volume 17, No. 2, Oktober 2017
Publisher : Agricultural Faculty

ABSTRAK. Penelitian ini bertujuan mengetahui efek pemberian pakan terbatas dan tepung bawang putih terhadap kadar protein dan kolesterol daging ayam pedaging. Dalam penelitian ini digunakan ayam pedaging sebanyak 72 ekor yang dibagi atas empat perlakuan: Perlakuan I, diberikan pakan basal dan tidak diberikan tepung bawang putih, Perlakuan II, diberikan pakan basal dan diberikan tepung bawang putih 3 mg/ekor/hari, Perlakuan III setiap 4 hari diberikan pakan basal, selang 1 hari dipuasakan (24 jam), dan tidak diberikan tepung bawang putih, Perlakuan IV, setiap 4 hari diberikan pakan basal, selang 1 hari puasa (24 jam), dan saat pemuasaan diberikan tepung bawang putih 3 mg/ekor/hari. Pemuasaan dilakukan mulai umur 15 hari. Masing-masing perlakuan terdiri atas tiga ulangan. Pemberian tepung bawang putih dilakukan dengan cara dicampurkan kedalam pakan komersil dan diberikan selama dua kali (pagi dan sore). Pengambilan sampel ayam pada umur 36 hari. Variabel yang diamati yaitu: kadar protein dan kadar kolestrol daging. Data dianalisis dengan analisis varian dan dilanjutkan dengan uji Duncan taraf 5%. Hasil penelitian menunjukkan bahwa pemberian pakan terbatas dan tepung bawang putih tidak berpengaruh nyata (P0.05) terhadap kadar protein dan kolesterol daging. Dapat disimpulkan bahwa pemberian pakan terbatas dan tepung bawang putih tidak meningkatkan kadar protein dan tidak menurunkan kadar kolesterol daging ayam pedaging.(Effect restricted feeding and garlic powder on protein content, and meat cholesterol in broilers)ABSTRACT. This study aimed to determine the effect administration restricted feeding and garlic powder on the protein and meat cholesterol.. This study used chicken broiler as much as 72 chicks which were divided into four treatments: The first treatment, the chicks were given commercial feed ad libitum and withouth garlic powder, the second treatment, the chick were given commercial feed ad libitum and supplemented by garlic powder 3 mg/ head/day, the third treatment every 4 days given feed ad libitum, an interval of one-day fasting (24 hours), and are not given garlic powder, treatment IV, every 4 days given feed ad libitum, an interval of one-day fasting (24 hours), and when fasting given garlic powder 3 mg / head / day. Every treatment consisterd on tree reapeated. Garlic powder mixed into comercial feed and given twice a day. (morning and afternoon). Taken chicks sample done when the chicks aged of 36 days. Variables observed were: protein and cholesterol. Data were analyzed by analysis of variance followed by Duncan test level of 5%. The results showed that feeding is limited and garlic powder not significantly (P 0.05) on protein and cholesterol.

Dinamika Pertumbuhan Lactobacillus casei dan Karakteristik Susu Fermentasi Berdasarkan Suhu dan Lama Penyimpanan Siti Rani Ayuti; Nurliana Nurliana; Yurliasni Yurliasni; Sugito Sugito; Darmawi Darmawi
Jurnal Agripet Vol 16, No 1 (2016): Volume 16, N0. 1, April 2016
Publisher : Agricultural Faculty

ABSTRAK. Mutu susu fermentasi sangat dipengaruhi oleh bahan baku, proses pengolahan, proses fermentasi, dan penyimpanan. Perubahan nilai gizi dapat terjadi karena variasi dan fluktuasi suhu dan penyimpanan akan mempercepat kerusakan susu fermentasi. Penelitian bertujuan untuk mempelajari pengaruh suhu dan lama penyimpanan yang berbeda pada susu fermentasi terhadap pertumbuhan L. casei dan karakteristik susu fermentasi. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola faktorial yang terdiri dari 2 faktor yaitu faktor A (suhu) terdiri dari a1=4-10⁰C, a2=10-16⁰C. Faktor B (lama penyimpanan) terdiri b1=0 hari b2=30 hari, b3=60 hari, b4=90 hari dan dianalisis meliputi jumlah total bakteri L. casei, nilai derajat keasaman (pH), kadar asam laktat, sineresis, dan kadar alkohol. Hasil analisis menunjukkan bahwa perlakuan suhu dan lama penyimpanan berpengaruh sangat nyata (P0.01) terhadap total bakteri, sineresis, kadar alkohol, asam laktat, tetapi pada pH terjadi interaksi antara suhu dan penyimpanan. Disimpulkan bahwa suhu dan lama penyimpanan dapat mengakibatkan pertumbuhan L. casei tidak stabil dan terjadinya perubahan karakteristik fisik susu fermentasi L. casei. (Growth dynamics of Lactobacillus casei and characteristics of milk fermentation based on temperature and storage time) ABSTRACT. Fermented milk quality is strongly influenced by raw materials, processing, fermentation and storage. Changes in nutritional value may occur due to variations and fluctuations in temperature and storage will accelerate damage fermented milk. The research aimed to study the effect of temperature and different storage length of fermented milk on the growth of L. casei and characteristics of fermented milk. The study used completely randomized design (CRD) with factorial pattern which are consisted of two factors. Factor A (storage temperature) they were a1=4-10⁰C, a2=10-16⁰C. Factor B (storage time) they were b1=0 days, b2=30 days, b3=60 days, b4=90 days and analyzed include the total number of bacteria L. casei, the value of the degree of acidity (pH), lactic acid levels, syneresis, and alcohol content. The results showed that the temperature and storage time was highly significant (P0.01) effect the total bacteria, syneresis, alcohol level, lactic acid level, and there was interaction between temperature and storage time on pH. It can conclude that the temperature and storage time affect the growth of L. casei unstable and changes in the physical characteristics of L. casei fermented milk.

Pengaruh Pemberian Kulit Nanas (Ananas comosus L. Merr) Fermentasi terhadap Persentase Karkas dan Kolesterol Ayam Potong Idham Noviandi; M. Aman Yaman; Rinidar Rinidar; Nurliana Nurliana; Razali Razali
Jurnal Agripet Vol 18, No 2 (2018): Volume 18, No. 2, Oktober 2018
Publisher : Agricultural Faculty

ABSTRAK. Penelitian dilakukan untuk mengetahui pengaruh pemanfaatan kulit nanas dalam pakan fermentasi terhadap persentase karkas dan kolesterol daging ayam potong. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan ternak percobaan sebanyak 80 ekor anak ayam umur 2 hari selama tiga puluh lima hari yang diacak dan dibagi menjadi empat perlakuan dan empat ulangan. Adapun perlakuan ransum disusun berdasarkan tingkat penggunaan kulit nanas yang difermentasi, yaitu: P1 (0,0%), P2 (10%), P3 (20%), dan P4 (30%). Parameter yang diamati adalah persentase karkas dan kolesterol daging ayam potong. Data yang diperoleh dianalisis dengan sidik ragam menggunakan rancangan acak lengkap dan bila terdapat perbedaan dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa pakan yang mengandung kulit nanas difermentasi dalam pakan komersil berpengaruh nyata menurunkan (P0,05) persentase karkas dan menurunkan kadar kolesterol pada ayam potong. Dari hasil penelitian disimpulkan bahwa kulit nanas yang difermentasi dalam pakan komersil pada ayam potong mampu menurunkan persentase karkas dan kolesterol pada daging dada ayam potong. (Effect of green leather generation (Ananas comosus L. Merr) fermentation on the percentage of carcass and cholesterol chicken pieces) ABSTRACT. The study was conducted to determine the effect of pineapple skin utilization in fermented feed on carcass and cholesterol percentage of chicken meat. The design used is Completely Randomized Design (RAL) with experimental as many as 80 day old chicken (DOC) aged 2 days, randomly selected, divided into four treatments and four replications and treated for thirty five days. The ration treatment was prepared based on the level of fermented pineapple skin use, namely: P1 (0,0%), P2 (10%), P3 (20%), and P4 (30%). The parameters observed were the percentage of carcass and cholesterol of chicken meat. The data obtained were analyzed by using analysis of variance (ANOVA) and if the were differences followed by Duncan's Multiple Range Test (DMRT) test. The results showed that feed containing fermented pineapple skin significantly decreased (P 0,05) percentage of carcass and lower cholesterol levels in chicken meat. It can be concluded that the utilization of fermented pineapple skin in commercial feed have a significant effect on reducing the percentage of carcass and cholesterol in chicken breast meat.

Co-Authors . Darmawi . Razali Admi, Masda Ahmad Syakir Angelina W. Sanjaya Borgo Mauly Nasution Cut Afria Mirdalisa D. Delima, D. Daniel Sebastian Simangunsong Darmawi Darmawi Darmawi Darmawi Dwinna Aliza Erina Erina Faisal Jamin Faisal Jamin Fakhrurrazi Fakhrurrazi Hamny Sofyan Idham Noviandi Idwan Sudirman Ismail I Lisdar I. Sudirman M. Aman Yaman M. Hambal, M. M. Isa M.iSA - Mahdi Abrar Maryulia Dewi Mirnawati Sudarwanto Mirnawati Sudarwanto Nurdiani Muliana Sitakar Raden Roso Soejoedono Ratnawati Ratnawati Razali Razali Razali Razali Razali Razali Rinidar Rinidar Safarwati Safarwati Safni Kamal Samadi S Samadi Samadi Siti Rani Ayuti Sugito Sugito Sugito Sulasmi S Sulasmi Sulasmi Syafrizal Syafrizal T Zahrial Helmi T. Armansyah T. Fadrial Karmil Teuku Reza Ferasyi Teuku Reza Ferasyi Vhodzan Adzima Nyak Adam Wahyuni, Sri Yarmaliza Yurliasni Yurliasni Yusdar Zakaria Zakiah Heryawati Manaf Zalhendra Eka Putra

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