Article Per Year (5 Year)
p-Index From 2020 - 2025
0.92
P-Index
This Author published in this journals
All Journal Buletin Peternakan Jurnal Peternakan Indonesia Livestock and Animal Research Jurnal Aplikasi Teknologi Pangan Tropical Animal Science Journal Jurnal Aplikasi Teknologi Pangan Journal of Tropical Animal Science and Technology Jurnal Agripet
Wihandoyo, Wihandoyo
Fakultas Peternakan, Universitas Gadjah Mada, Yogyakarta
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Energy Immunology & microbiology Veterinary Other

Published : 13 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 13 Documents
Search

 1   2 
Kurva Pertumbuhan Isolat Bakteri Asam Laktat dari Saluran Pencernaan Itik Lokal Asal Aceh Y. K. Risna; Sri-Harimurti Sri-Harimurti; Wihandoyo Wihandoyo; Widodo Widodo
Jurnal Peternakan Indonesia (Indonesian Journal of Animal Science) Vol 24, No 1 (2022): Jurnal Peternakan Indonesia
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jpi.24.1.1-7.2022

Abstract

The Effect of 12 and 24-Hour Blue Lighting on Performance and Feeding Behaviour of Broiler Chickens Diah Reni Asih; Sri Harimurti; Wihandoyo Wihandoyo
Buletin Peternakan Vol 42, No 1 (2018): BULETIN PETERNAKAN VOL. 42 (1) FEBRUARY 2018
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v42i1.25696

Abstract

This study was conducted to assess the effects of the 12 and 24 hours blue lighting on the performance of broiler chickens. This study used 2,700 broiler chickens that were divided into three treatments which are: control lighting (K) with conventional light used by farmers, 12-hours blue lighting (B12), and 24-hours  blue lighting (B24). Each treatment was repeated three times and consisted of 300 broiler chickens each. The parameters observed were feeding behaviour including the feeding duration, feeding frequency, and broiler chickens performance. The results showed that broilers treated with the B24 and B12 lighting have longer feeding duration (P<0.05), lower feeding frequency (P<0.05), higher body weight gained (P<0.05), and lower feed conversion (P<0.05) when compared to those of chickens with K lighting. The conclusion of this study showed that continuous 24-hours blue lighting (B24) caused longer feeding duration  and lower feeding frequency and the treatment of B24 and B12 lighting gave better benefits than control lighting. 
The Use 3 of Banana Peel Meal (Musa paradisiaca) as Substitution of Corn in the Diets on Performance and Carcass Production of Hybrid Ducks Bagus Andika Fitroh; Wihandoyo Wihandoyo; Supadmo Supadmo
Buletin Peternakan Vol 42, No 3 (2018): BULETIN PETERNAKAN VOL. 42 (3) AUGUST 2018
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v42i3.31998

Abstract

This study was aimed to evaluate the utilization of banana peel meal as alternatives to substitution of corn in the diets based on the performance, carcass production, intestinal villi, the best type and utilization level of banana peel meal as corn substitution. A total of 105 male day old duck used in a completely randomized design (CRD), i.e. half of it (25%) and all of it (50%) replacing corn with banana peel meal PB= basal feed without banana peel meal; K25 and K50 = basal feed with Kepok banana peel meal; T25 dan T50 = basal feed with Tanduk banana peel meal; R25 dan R50 = basal feed with Raja banana pel meal. each treatment was done through 3 replications, with each replication consisted of 5 hybrid ducks. The data with significant differences were analyzed using orthogonal contrast. The paramater collected include performance (feed consumption, body weight gain, final weight, and feed conversion), carcass and abdominal percentage (carcass weight and carcass percentage). The results of the study showed that the utilization of banana peel meal on ducks had lower yields (P<0.05) in body weight gain, body weight, carcass weight, abdominal fat weight, but had higher feed conversion rather than basal feed treatment. It could be concluded that banana peel meal can not be used as substitution of corn in diets, because it can decrease the performance and carcass production of ducks, banana peel meal Kepok and Tanduk with level of 25% gives best performance and carcass weight when used as substitution of corn.
Performan Ayam Broiler dengan Penambahan Tepung Daun dalam Pakan Ari Kusuma Wati; Zuprizal Zuprizal; Kustantinah Kustantinah; Edwin Indarto; Nanung Danar Dono; Wihandoyo Wihandoyo
Sains Peternakan: Jurnal Penelitian Ilmu Peternakan Vol 16, No 2 (2018): Sains Peternakan
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (839.523 KB) | DOI: 10.20961/sainspet.v16i2.23260

Abstract

The aim of this research was studied the effect of addition leaf meal in feed on performance of broiler chicken. The research used five groups of treatments, those were 0.0, 2.5, 5.0, 7.5, and 10.0% calliandra leaf meal on feed. Each treatment were consists of three replications. The data of  feed intake, average daily gain, protein intake, energy intake and feed conversion ratio were taken every week for 4 weeks. The collected data were analyzed using Completely Randomized Design (CRD) and continued by tested using Duncan’s New Multiple Range Test (DMRT). The results showed that the addition of calliandra leaf meal significantly (P<0.05) on feed intake, body weight gain, protein intake, energy intake and feed conversion ratio. The result of this study  can be concluded that utilization of calliandra leaf meal with maximum level 5.0% did not affect the performance of broiler.
MORFOLOGI USUS AYAM KAMPUNG UMUR 20 MINGGU YANG DISUPLEMENTASI DL-METIONIN DAN L-LISIN HCL DALAM PAKAN Charles V Lisnahan; Wihandoyo Wihandoyo; Zuprizal Zuprizal; Sri Harimurti
Journal of Tropical Animal Science and Technology Vol 1 No 1 (2019): Journal of Tropical Animal Science and Technology
Publisher : Program Studi Peternakan, Fakultas Pertanian Universitas Timor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (711.047 KB) | DOI: 10.32938/jtast.v1i1.295

Abstract

The aim of this study was to determine the effect of the supplementation of dl-methionine and l-lysine HCl into feed based on cafeteria standards to intestinal morphology of native chickens at 20 weeks-old. A total of 128 fourteen week-old native chickens were used in this study. The native chickens were divided into 4 treatments groups with 4 replications. The dietary treatments were: T0 (feed based on cafeteria standard), T1 (feed based on protein standard of NRC), T2 (cafeteria feed+0.09% dl-methionine+0.22% l-lysine HCl), T3 (cafeteria feed+0.19% dl-methionine+0.42% l-lysine HCl). The data collected were villus height, crypt depth and villus width of duodenum, jejunum and ileum of native chickens aged 20 weeks. The result of this study for T0, T1, T2 and T3 showed that villus height of duodenum were 863.03; 1237.85; 1171.60 and 1261.15 µm, crypt depth 212.70; 192.08; 210.25 and 251.85 µm, villus width 168.74; 168.53; 213.61 and 188.60 µm. Villus height of jejunum were 1381.48; 1088.70; 1072.68 and 1383.15 µm, crypt depth 272.,05; 261.83; 225.00 and 205.65 µm, villus width 188.28; 166.41; 216.26 and 182.95 µm. villus height of ileum were 798.03; 863.35; 882.88 and 828.70 µm, crypt depth 199.58; 199.58; 154.68 and 145.78 µm and villus width 181.13; 154.55; 201.25 dan 175.65 µm, respectively. It can be concluded that supplementation of dl-methionine and l-lysine HCl was not effected upon villus height, crypt depth and villus width of duodenum, jejunum and ileum of native chickens aged 20 weeks.
Pengolahan Sinbiotik Kultur Campuran yang Berasal dari Kombinasi Bekatul Gandum sebagai Prebiotik dan Jus Kubis Terfermentasi sebagai Probiotik melalui Proses Fermentasi Cahya Setya Utama; Zuprizal Zuprizal; Chusnul Hanim; Wihandoyo Wihandoyo
Jurnal Aplikasi Teknologi Pangan Vol 9, No 3 (2020): Agustus 2020
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jatp.7442

Abstract

Penelitian ini bertujuan untuk mengkaji kualitas sinbiotik kultur campuran yang berasal dari jus kubis terfermentasi sebagai probiotik yang ditambahkan pada bekatul gandum sebagai prebiotik melalui proses fermentasi. Penelitian ini dilakukan dengan menggunakan rancangan acak lengkap pola faktorial 3x3 dengan 3 ulangan. Faktor yang digunakan adalah lama pemeraman dan variasi konsentrasi jus kubis. Parameter yang diamati adalah komponen proksimat (kadar air, abu, lemak kasar, protein kasar, serat kasar dan bahan ekstrak tanpa nitrogen (BETN), komponen serat berupa acid detergent fibre atau ADF, neutral detergent fibre (NDF), selulosa, hemiselulosa dan lignin, serta gross energi, glukosa, sukrosa, mannosa, arabinosa, rafinosa, amilum, amilosa, amilopektin dan pati resisten serta profil sinbiotik kultur campuran melalui analisis scanning electron microscope (SEM). Hasil penelitian memperlihatkan adanya peningkatan yang signifikan pada kadar abu, protein kasar, serat kasar (p<0,05) sedangkan pada parameter BETN, ADF, NDF, hemiselulosa, lignin, gross energi, sukrosa, mannosa, arabinosa, rafinosa, amilosa, amilum, amilopektin dan pati resisten terdapat interaksi antar kedua faktor (p<0,05) namun pada parameter glukosa tidak terdapat interaksi antar kedua faktor. Kesimpulan penelitian yaitu sinbiotik kultur campuran terbaik terdapat pada penambahan 40% jus kubis terfermentasi dengan lama fermentasi 4 hari. Sinbiotik kultur campuran ini dapat digunakan sebagai sumber additive untuk pangan maupun kepentingan lainnya seperti pakan ternak.Processing of Mixed Culture Sinbiotics Originating from the Combination of Wheat Pollard as Prebiotics and Fermented Cabbage Juice as Probiotics through the Fermentation ProcessAbstractThe objective of this study was to examine the quality of mixed culture synbiotics derived from fermented cabbage juice as probiotics which were added to wheat pollard as a prebiotic through the fermentation process. The study used a completely randomized 3x3 factorial pattern design with 3 replications and the observed factors were duration of incubation and concentrations of applied cabbage juice. Proximate components (water content, ash, crude fat, crude protein, crude fiber and extraction material without nitrogen or BETN), fiber components (acid detergent fiber (ADF), neutral detergent fiber (NDF), cellulose, hemicellulose and lignin), gross energy, glucose, sucrose, mannose, arabinose, raffinose, starch, amylose, amylopectin and resistant starch and mix culture synbiotic profile through scanning electron microscope (SEM) were analyzed. The results showed a significant increase in ash content, crude protein, crude fiber (p<0.05) while in BETN, ADF, NDF parameters, hemicellulose, lignin, gross energy, sucrose, mannose, arabinose, raffinose, amylose, starch, amylopectin and resistant starch interaction between the two factors (p<0.05). However, in the glucose parameter there was no interaction between the two factors. The conclusion of the research is that the best mixed culture synbiotic is in the addition of 40% fermented cabbage juice with 4 days fermentation time. This mixed culture synbiotic can be used as an additive source for food and animal feed.
Pengaruh Lama Pemanasan terhadap Kualitas Kimia Wheat Pollard yang Berpotensi sebagai Prebiotik Cahya Setya Utama; Zuprizal Zuprizal Zuprizal; Chusnul Hanim; Wihandoyo Wihandoyo
Jurnal Aplikasi Teknologi Pangan Vol 8, No 3 (2019): Agustus 2019
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1035.793 KB) | DOI: 10.17728/jatp.5262

Abstract

Penelitian bertujuan mengkaji pengaruh lama pemanasan wheat pollard dengan autoclave untuk mendapatkan monomer-monomer yang berpotensi sebagai prebiotik. Penelitian menggunakan rancangan acak lengkap pola searah dengan 4 perlakuan dan 4 ulangan. Parameter yang diamati adalah komponen proksimat (kadar air, abu, lemak kasar, protein kasar, serat kasar dan bahan ekstrak tanpa nitrogen atau BETN), komponen fiber (acid detergent fibre atau ADF, neutral detergent fibre atau NDF, selulosa, hemiselulosa, lignin), gross energi, mannosa, arabinosa, glukosa, sukrosa, rafinosa, amilosa, amilum, amilopektin, resistant starch dan profil wheat pollard melalui scanning electron microscope (SEM). Hasil penelitian menunjukkan bahwa terdapat pengaruh perlakuan yang nyata (p<0,05) terhadap kadar air, abu, protein kasar, serat kasar, BETN, NDF, hemiselulosa, lignin, selulosa, gross energi, rafinosa, glukosa, arabinosa, sukrosa, amilosa, amilum, amilopektin, resistant starch namun tidak ada pengaruh yang nyata (p>0,05) pada lemak kasar, ADF dan manosa. Indikator wheat pollard sebagai prebiotik terlihat dari peningkatan kadar rafinosa, arabinosa dan resistant starch berturut-turut sebesar 0,72 menjadi 3,95%; 0,51 menjadi 1,04%; 0,51 menjadi 1,04% dan 5,28 menjadi 14,15%. Kesimpulan penelitian ini adalah wheat pollard yang dipanaskan selama 15 menit dapat memberikan komposisi terbaik sebagai prebiotik.Effect of Heating Time on the Chemical Quality of Wheat Pollard as a Prebiotic Potential AgentAbstractThis study was done to examine the heating time of wheat pollard to obtain potentially prebiotic monomers. The study used a completely randomized design with 4 treatments and 4 replications. The observations were water content, ash, crude fat, crude protein, crude fiber, extract without nitrogen, acid detergent fiber or ADF, neutral detergent fiber or NDF, cellulose, hemicellulose, lignin, gross energy, mannose, arabinose, glucose, sucrose, raffinose, amylose, starch, amylopectin, resistant starch and wheat pollard profile through scanning electron microscope (SEM). The results showed that there was a significant treatment effect (p<0.05) on moisture, ash, crude protein, crude fiber, extract without nitrogen, NDF, hemicellulose, lignin, cellulose, gross energy, raffinose, glucose, arabinose, sucrose, amylose, starch, amylopectin, resistance starch but not significant effect (p>0.05) of treatments in crude fat, ADF and mannose. The indicator of wheat pollard as a prebiotic was able to be seen from an increase in raffinose, arabinose and resistance starch levels from 0.72 to 3.95%; 0.51 to 1.04%; 0.51 to 1.04%, and 5.28 to 14.15%, respectively. As conclusion, heating time for 15 minutes might provide a function to turn wheat pollard into prebiotic agent.
Isolasi dan Identifikasi Bakteri Asam Laktat Selulolitik yang Berasal dari Jus Kubis Terfermentasi Cahya Setya Utama; Zuprizal Zuprizal; Chusnul Hanim; Wihandoyo Wihandoyo
Jurnal Aplikasi Teknologi Pangan Vol 7, No 1 (2018): Februari 2018
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1832.599 KB) | DOI: 10.17728/jatp.2155

Abstract

Penelitian bertujuan mengisolasi dan identifikasi jenis bakteri asam laktat (BAL) selulolitik yang berasal dari jus kubis terfermentasi. Tahapan penelitian meliputi isolasi mikrobia dari jus kubis terfermentasi, karakteristik morfologi sel, karakteristik biokimiawi, identifikasi dengan kit api 50 CHL dan pengujian kemampuan mendegradasi selulosa. Penelitian diawali dengan memfermentasi jus kubis selama 6 hari pada kondisi anaerobic fakultatif. Hasil fermentasi diisolasi dengan media de man rogosa and sharpe (MRS) yang ditambahkan CaCO3 1% dan diinkubasi selama 24 jam. Reinokulasi dilakukan sebanyak 5 kali sampai ditemukan kultur murni BAL, kemudian diidentifikasi dengan menggunakan kit analytical profile index (API) 50 CHL. Hasil identifikasi kemudian diuji kemampuannya untuk mendegradasi selulosa pada media MRS yang ditambahkan 1% carboxymethyl cellulosa (CMC) dan 0,1% congored sebagai indikator dan diinkubasi selama 24 jam. Hasil penelitian menunjukkan bahwa strain bakteri yang teridentifikasi adalah Lactobacillus plantarum dan Lactobacillus brevis yang dapat mendegradasi selulosa. Kesimpulan dari penelitian ini adalah ditemukannya 2 jenis bakteri asam laktat dari jus kubis terfermentasi yaitu Lactobacillus plantarum dan Lactobacillus brevis yang mempunyai sifat selulolitik.Isolation and Identification of Lactic Acid Bacteria Cellulolitik Originated from Fermented Cabbage JuiceAbstractThe objective of this study was to isolate and identify the type of lactic acid bacteria (BAL) of cellulolytic originating from fermented cabbage juice. Research was conducted with the following steps: microbial isolation from fermented cabbage juice, cell morphology characteristics, biochemical characteristics, identification with an analytical profile index (API) 50 CHL kit, and cellulose degradability testing. The research was begun by fermenting cabbage juice for 6 days under facultative aerobic condition. The fermentation product was then isolated with de man rogosa and sharpe (MRS) medium which added CaCO3 1% and incubated for 24 hours. Reinoculation was performed 5 times until BAL was found. BAL pure cultures were used to identify lactic acid bacteria strains using an analytical profile index (API) 50 CHL kit. After pure culture was found, it was then tested for the ability to degrade cellulose on MRS media with 1% carboxymethyl cellulose (CMC) and 0.1% congored as indicator and incubated for 24 hours. The results showed that the identified bacterial strains were Lactobacillus plantarum and Lactobacillus brevis which could degrade cellulose. The conclusion of this research was the discovery of two types of lactic acid bacteria from fermented cabbage juice namely Lactobacillus plantarum and Lactobacillus brevis which had cellulolytic properties.
Isolasi dan Identifikasi Bakteri Asam Laktat Selulolitik yang Berasal dari Jus Kubis Terfermentasi Cahya Setya Utama; Zuprizal Zuprizal; Chusnul Hanim; Wihandoyo Wihandoyo
Jurnal Aplikasi Teknologi Pangan Vol 7, No 1 (2018): Februari 2018
Publisher : Indonesian Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jatp.2155

Abstract

Penelitian bertujuan mengisolasi dan identifikasi jenis bakteri asam laktat (BAL) selulolitik yang berasal dari jus kubis terfermentasi. Tahapan penelitian meliputi isolasi mikrobia dari jus kubis terfermentasi, karakteristik morfologi sel, karakteristik biokimiawi, identifikasi dengan kit api 50 CHL dan pengujian kemampuan mendegradasi selulosa. Penelitian diawali dengan memfermentasi jus kubis selama 6 hari pada kondisi anaerobic fakultatif. Hasil fermentasi diisolasi dengan media de man rogosa and sharpe (MRS) yang ditambahkan CaCO3 1% dan diinkubasi selama 24 jam. Reinokulasi dilakukan sebanyak 5 kali sampai ditemukan kultur murni BAL, kemudian diidentifikasi dengan menggunakan kit analytical profile index (API) 50 CHL. Hasil identifikasi kemudian diuji kemampuannya untuk mendegradasi selulosa pada media MRS yang ditambahkan 1% carboxymethyl cellulosa (CMC) dan 0,1% congored sebagai indikator dan diinkubasi selama 24 jam. Hasil penelitian menunjukkan bahwa strain bakteri yang teridentifikasi adalah Lactobacillus plantarum dan Lactobacillus brevis yang dapat mendegradasi selulosa. Kesimpulan dari penelitian ini adalah ditemukannya 2 jenis bakteri asam laktat dari jus kubis terfermentasi yaitu Lactobacillus plantarum dan Lactobacillus brevis yang mempunyai sifat selulolitik.Isolation and Identification of Lactic Acid Bacteria Cellulolitik Originated from Fermented Cabbage JuiceAbstractThe objective of this study was to isolate and identify the type of lactic acid bacteria (BAL) of cellulolytic originating from fermented cabbage juice. Research was conducted with the following steps: microbial isolation from fermented cabbage juice, cell morphology characteristics, biochemical characteristics, identification with an analytical profile index (API) 50 CHL kit, and cellulose degradability testing. The research was begun by fermenting cabbage juice for 6 days under facultative aerobic condition. The fermentation product was then isolated with de man rogosa and sharpe (MRS) medium which added CaCO3 1% and incubated for 24 hours. Reinoculation was performed 5 times until BAL was found. BAL pure cultures were used to identify lactic acid bacteria strains using an analytical profile index (API) 50 CHL kit. After pure culture was found, it was then tested for the ability to degrade cellulose on MRS media with 1% carboxymethyl cellulose (CMC) and 0.1% congored as indicator and incubated for 24 hours. The results showed that the identified bacterial strains were Lactobacillus plantarum and Lactobacillus brevis which could degrade cellulose. The conclusion of this research was the discovery of two types of lactic acid bacteria from fermented cabbage juice namely Lactobacillus plantarum and Lactobacillus brevis which had cellulolytic properties.
Maja Fruit Extracts Inhibit Escherichia coli, Reduce Fly Larvae Population, and Ammonia Emission of Chicken Excreta B. L. Syaefullah; Y. Erwanto; Wihandoyo; Muhlisin; R. A. Prasetyo; N. Kurniawati; N. A. Fitriyanto
Tropical Animal Science Journal Vol. 43 No. 4 (2020): Tropical Animal Science Journal
Publisher : Faculty of Animal Science, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5398/tasj.2020.43.4.369

Abstract

The characteristic of chicken excreta has a very potential as a breeding media for flies and is known for causing odorous pollutants (NH3 emission) from undigested protein and the activities of urease microorganisms. This study is focused on extracting Maja fruit, to quantify marmelosin from different fruit conditions using HPLC, and to determine the biological activity for handling the chicken excreta problems. In this study, the Kirby-Bauer Test was used to observe the antibacterial activity of marmelosin, the NH3 trapping method was used to determine ammonia emission, and the larvae population was determined by the Fly-Grill method. Marmelosin contents in MFE from immature, mature, and fermented fruit condition were 108.65 μg/g; 65.83 μg/g, and 23.02 μg/g, respectively. The increasing level of marmelosin addition to 50, 100, 150, and 200 μg/mL caused the higher diameter of inhibition zone against E. coli (p<0.05), which were 2.50, 2.90, 5.06, and 7.27 mm, respectively. The increasing level of MFE addition at 5, 7.5, and 10% (v/v) showed a higher inhibition effect on the NH3 emission from the excreta. The addition of MFE up to 10% (v/v) had no significant effect on the total larvae population of flies that existed in the excreta. It can be concluded that the highest marmelosin content was confirmed in the immature fruit condition. The highest antibacterial activity of marmelosin from MFE was shown at the concentration of 200 µg/mL. The application of 10% (v/v) MFE to the excreta gave the highest inhibition of NH3 emission and minimized the average larvae population of flies.
Co-Authors Ali Wibowo Ari Kusuma Wati Ari Surya Sukarno B. L. Syaefullah Bagus Andika Fitroh Bambang Hartoyo Cahya Setya Utama Chusnul Hanim Dyah Maharani Galuh Adi Insani Kustantinah Kustantinah Lisnahan, Charles V. Muhlisin Muhlisin N. A. Fitriyanto N. Kurniawati Nanung Danar Dono R. A. Prasetyo R. Edwin Indarto Sri Harimurti Sri Harimurti Sri-Harimurti Sri-Harimurti Stefanie Silvia Supadmo Supadmo Supadmo Supadmo Vellina Putri Handayani Widodo Widodo Widodo Widodo Y. Erwanto Yayuk Kurnia Risna Zuprizal (Zuprizal)