Garuda - Garba Rujukan Digital

p-Index From 2021 - 2026

4.547

P-Index

This Author published in this journals

All Journal Jurnal Gizi Journal of the Medical Sciences (Berkala Ilmu Kedokteran) Jurnal Simetris Disease Prevention and Public Health Journal Media Ilmu Keolahragaan Indonesia Jurnal Kedokteran dan Kesehatan : Publikasi Ilmiah Fakultas Kedokteran Universitas Sriwijaya Jurnal Keolahragaan Jurnal Media Gizi Indonesia (MGI) E-Dimas: Jurnal Pengabdian kepada Masyarakat Darussalam Nutrition Journal GIZI INDONESIA Ilmu Gizi Indonesia Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) AcTion: Aceh Nutrition Journal Jurnal Gizi Klinik Indonesia Media Ilmu Kesehatan GHIDZA: Jurnal Gizi dan Kesehatan ACTIVE: Journal of Physical Education, Sport, Health and Recreation Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat Prosiding Seminar Nasional Multidisiplin Ilmu Jurnal Pengabdian Dharma Bakti Sport and Nutrition Journal Jurnal Dunia Gizi Jurnal Teknik Informatika (JUTIF) Journal SAGO Gizi dan Kesehatan Berita Kedokteran Masyarakat Tepis Wiring : Jurnal Pengabdian Masyarakat Medika Respati : Jurnal Ilmiah Kesehatan Jurnal Pengabdian Pada Masyarakat JAMAS: Jurnal Abdi Masyarakat

Desty Ervira Puspaningtyas

Program Studi Gizi Program Sarjana, Fakultas Ilmu Kesehatan, Universitas Respati Yogyakarta

Author-ID : 1392057

Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Astronomy Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Neuroscience Nursing Physics Public Health Social Sciences Transportation Veterinary Other

Published : 59 Documents Claim Missing Document

Claim Missing Document

Articles

2 3 4 5 6

Analisis Sensori dan Kadar Serat Pangan Cookies Growol dengan Penambahan Inulin Desty Ervira Puspaningtyas; Cornelia D.Y. Nekada; Puspita Mardika Sari
Jurnal Dunia Gizi Vol 5, No 1 (2022): Edisi Juni
Publisher : Study Program of Nutrition, Public Health Faculty, Institut Kesehatan Helvetia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33085/jdg.v5i1.5299

Latar Belakang; Proses fermentasi mampu memperbaiki karakteristik fisik tepung growol dan mampu meningkatkan kadar serat pangan tepung growol. Studi sebelumnya telah menggunakan tepung growol dalam pembuatan cookies. Penambahan prebiotic pada cookies, yaitu inulin, diharapkan mampu memperbaiki indeks glikemik cookies melalui peningkatan kadar serat pangan cookies disertai daya terima yang baik. Tujuan; Studi ini bertujuan untuk menganalisis sensori cookies growol dengan penambahan inulin ditinjau dari uji organoleptik dan uji kesukaan. Selain itu, studi ini turut mengkaji kadar serat pangan dengan adanya penambahan inulin pada cookies growol. Metode; Penelitian observasi laboratorium dilakukan pada bulan Juni-Juli 2021 di Universitas Respati Yogyakarta dan Laboratorium Chem-Mix Pratama Yogyakarta. Terdapat dua variasi cookies growol, yaitu cookies A (penambahan inulin 5 gram) dan cookies B (penambahan inulin 10 gram). Analisis sensori dilakukan melalui uji organoleptik dan uji kesukaan terhadap aroma, rasa, warna dan kerenyahan cookies. Kadar serat pangan dianalisis menggunakan metode enzimatis AOAC. Hasil; Uji Mann Whitney menunjukkan tidak terdapat perbedaan organoleptik dan kesukaan antara cookies A dengan cookies B (p0,05). Serat pangan cookies B lebih tinggi dibandingkan serat pangan cookies A. Secara berurutan serat pangan total, serat pangan larut dan serat pangan tidak larut per 100 gram cookies B adalah 9,71 gram; 0,36 gram; 9,35 gram. Simpulan; Cookies B lebih potensial dikembangkan sebagai cookies sumber serat. Penambahan inulin sebesar 5 gram dan 10 gram tidak mempengaruhi daya terima cookies.

Penambahan inulin terhadap indeks glikemik dan beban glikemik cookies growol: pengembangan makanan selingan diabetes Desty Ervira Puspaningtyas; Cornelia D.Y. Nekada; Puspita Mardika Sari
AcTion: Aceh Nutrition Journal Vol 7, No 2 (2022): November
Publisher : Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/action.v7i2.738

The increasing prevalence and mortality of diabetes require appropriate treatment, one of which is eating arrangements. The snack development for diabetic patients has begun. Previous studies have developed growol, cassava fermented food, into cookies, but growol cookies still have a high glycemic index (GI). Adding inulin to growol cookies is thought to reduce cookies' GI, which will affect the glycemic load (GL). This study examines the effect of adding inulin to the GI and GL of growol cookies. An observational laboratory design was used to assess the GI and GL of modified growol cookies compared to standard foods (glucose). The study was conducted from June to November 2021 and involved 10 healthy subjects. The total area under the curve (IAUC) was used to calculate the GI of modified growol cookies. The GL was obtained by multiplying the GI by the number of available carbohydrates per serving. Independent Sample T-Test was used to analyze IAUC differences between glucose and modified growol cookies with a significant level of 95% (p<0,05). The IAUC for glucose and modified growol cookies was 4830 and 1995, respectively. There was a difference in the IAUC between glucose and modified growol cookies (p= 0,005). Modified growol cookies have a low GI (41) and low GL if consumed as much as 10-40 grams. Based on GI and GL values, modified growol cookies can be used as a snack for people with diabetes.

SIKAP AHLI GIZI DALAM MEMBERIKAN KONSULTASI GIZI MENGENAI INDEKS GLIKEMIK BAGI PENANGANAN DIET PASIEN DM DI RSUD DR. MOEWARDI SURAKARTA Sri Kadaryati; Desty Ervira Puspaningtyas
Medika Respati : Jurnal Ilmiah Kesehatan 2017: Suplemen Medika Respati Februari 2017 Volume 12
Publisher : Universitas Respati Yogyakarta

Latar Belakang: Kejadian diabetes mellitus (DM) meningkat di beberapa wilayah Indonesia. Tingginya prevalensi diabetes mellitus dapat disebabkan oleh belum optimalnya pilar penanganan diabetes mellitus. Edukasi merupakan salah satu pilar dalam penanganan diabetes mellitus. Ahli gizi berperan penting dalam pelaksanaan edukasi gizi. Indeks glikemik adalah hal baru yang dikembangkan untuk mengetahui efek fisiologis karbohidrat terhadap perubahan kadar glukosa darah. Kontrol glikemik yang baik diketahui dapat mempertahankan kondisi pasien diabetes mellitus dan mencegah terjadinya komplikasi akibat diabetes mellitus. Tujuan: Penelitian ini bertujuan untuk mengetahui gambaran sikap ahli gizi dalam memberikan konsultasi gizi dengan materi indeks glikemik bagi penanganan diet pasien DM di RSUD Dr. Moewardi Surakarta. Metode: Jenis penelitian ini adalah kualitatif dengan desain narrative yang memiliki penekanan terhadap narasi atau interpretatif. Penelitian dilakukan pada bulan Maret - Oktober 2016 di RSUD Dr. Moewardi Surakarta. RSUD Dr. Moewardi merupakan rumah sakit rujukan, dengan tipe A. Subjek penelitian adalah 5 ahli gizi yang bekerja di RSUD Dr. Moewardi, yang dipilih secara purposive sampling. Subjektivitas ahli gizi mengenai penyampaian materi indeks glikemik bagi penanganan diet DM digali melalui in-depth interview. Hasil: Sebagian besar responden merasa materi indeks glikemik penting dan sangat penting dalam konsultasi gizi untuk pasien DM. Pengetahuan mengenai indeks glikemik membantu pasien untuk mengontrol glukosa darah dengan pemilihan makanan yang tepat. Kesimpulan: Responden merasa materi indeks glikemik perlu disampaikan dalam konsultasi gizi kepada pasien DM. Kata Kunci: Diabetes Mellitus, Konsultasi Gizi, Indeks Glikemik, Ahli Gizi

INTEGRATED POPULATED SERVICES SYSTEM USING AGILE APPROACH Agus Qomaruddin Munir; Evrita Lusiana Utari; Desty Ervira Puspaningtyas; Bayu Indra Wahyudi
Jurnal Teknik Informatika (Jutif) Vol. 4 No. 1 (2023): JUTIF Volume 4, Number 1, February 2023
Publisher : Informatika, Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52436/1.jutif.2023.4.1.657

The significant and uneven population growth in Indonesia in each region triggers problems for implementing development. The government has tried to overcome various population problems, one of which is using electronic media to record and update population biodata in population administration in Indonesia, namely establishing a Population Administration Information System (SIAK). The goal is that all people can be recorded and recorded accurately in the SIAK database and have a Population Identification Number (NIK) which is helpful as a reference for the government in providing public services to the community, one of which is population services at the village level. Kelurahan is a government agency under the sub-district, led by the village head. Kelurahan consists of several RW, and each RW consists of several RT. For this reason, a government agency requires a system that can assist and facilitate agency devices, so a system is needed, namely a population information system in the Village. This study aims to make an Integrated Population Information System at the Kalurahan level. The Population Information System includes data services for new residents, birth data, death data, moving data, arrival date, and marriage data. The information system is accessed using mobile devices that have easy access for residents. The software development method used is a serial waterfall which starts from the system's planning, analysis, design, and implementation process. The output of this research is an applicative work for using research-based information technology to assist population services where the Integrated Population Service System can be accessed using a mobile application. Digitized data can be used as a basis for information retrieval, one of which is the opportunity to make efforts to facilitate population services through the information collected.

Pelatihan dan Pendampingan Kader tentang Self Monitoring of Blood Glucose (SMBG) dalam Upaya Deteksi Dini dan Menciptakan Warga Bebas DM Adi Sucipto Sucipto; Desty Ervira Puspaningtyas; Cornelia D.Y Nekada; Puspita Mardika Sari
Jurnal Pengabdian Pada Masyarakat Vol 7 No 1 (2022): Jurnal Pengabdian Pada Masyarakat
Publisher : Universitas Mathla'ul Anwar Banten

Diabetes mellitus (DM) is a health problem globally and in Indonesia. One of the pillars of diabetes management is health education. One of the health education materials that can be given is how to measure blood sugar levels independently, known as Self onitoring of Blood Glucose (SMBG). This training and assistance are intended primarily for health cadres, DM patients, or those at risk of developing DM. The service team's assessment results showed that health cadres, patients, and families of DM patients in Padukuhan Gondang Legi, Wedomartani Village, had never received health education about SMBG training. Therefore, the health education material provided is training and assistance in measuring blood sugar levels independently or Self Monitoring of Blood Glucose (SMBG). The purpose of this service is to improve the knowledge and skills of cadres, DM patients, and residents in measuring blood sugar levels independently so that residents can carry out early detection (screening) or monitor their blood sugar levels independently. The service is carried out in 3 stages in September – November 2021 in Padukuhan Gondang Legi, Wedomartani Village, Ngemplak, Sleman. The service is conducted in education using the focus group discussion (FGD) method and direct demonstration of blood sugar levels to cadres, DM patients, and families. The provision of education and training increases the understanding of cadres and residents about SMBG. The change in the average knowledge score from 38.3 before education to 88.7 after education with an average difference of 50.4 Assistance and education to cadres and residents need to be carried out intensively and continuously to increase knowledge, which will impact changing attitudes and behavior of residents in efforts to control and prevent DM.

Optimalisasi Promosi Kesehatan Melalui Inovasi Media Visual Bagi Atlet Sepak Bola Remaja Desty Ervira Puspaningtyas; Sri Kadaryati; Yuni Afriani; Ririn Wahyu Widayati; Siska Puspita Sari; Andika Setiawan; Cindy Nur Elityasari; Ellysha Anggreini Heryanto; Dea Puarisa Sugian Putri
MEDIA ILMU KESEHATAN Vol 12 No 1 (2023): Media Ilmu Kesehatan
Publisher : Universitas Jenderal Achmad Yani Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30989/mik.v12i1.845

Background: The inconsistency of performance for adolescent soccer athletes is caused by inappropriate nutrition practices. The study on U-14 to U-18 soccer athletes showed 20% of athletes lacked fluid intake and 87% of athletes had low energy and protein intake. Objective: This study aims to develop health promotion media for youth soccer athletes. Methods: This study assessed the feasibility of the developed media which consists of two stages. The first stage is the media feasibility assessment conducted by experts who focused on developing health promotion media. Results: The feasibility of sports nutrition pyramid poster, meal plate poster, and infographic is 3.2; 3.4; and 3.3. The sports nutrition pyramid poster has scores of 3 (layout); 3.5 (design); 3.2 (content). The meal plate poster has scores of 3.25 (layout); 3 (design); 3.7 (content). The infographic has scores of 3 (layout); 3 (design); 3.7 (content). There was an increase in the athlete's knowledge score from 65 to 79 (p=0.001). Conclusion: All media are feasible to be used as athletes’ health promotion media.

Effect Inulin Addition on The Proximate Content of Low Glycemix Index Growol Cookies Puspita Mardika Sari; Desty Ervira Puspaningtyas; Silvia Dewi Styaningrum; Anita Nidyarini; Tirza Frelly Anita
Ilmu Gizi Indonesia Vol 7, No 1 (2023): Agustus
Publisher : Universitas Respati Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35842/ilgi.v7i1.446

Background: Growol is traditional fermented cassava which potentially developed as snack for diabetic patient. Previous study found that modification of growol cookies with addition of inulin were decreased glycemic index and glycemic load. However, information nutrition content of this modification were not known yet. Purpose: This study examined the effect of addition inulin on proximate content of growol cookies. Method: Observational laboratory of three formulas consists of addition with 5 gram inulin (A); 10 gram inulin (B); and control/ without inulin (C). Nutrition content of growol cookies were analyzed by using proximate analysis, consists of water and ash (thermogravimetri); protein (Kjeldahl); fat (Soxhlet); and carbohydrate (by difference). Data were analyzed using SPSS software with ANOVA followed LSD for ash, protein, and carbohydrate, while fat and water content were using Kruskal Wallis. Results: There were significant differences of proximat content between control group (growol cookies) and its modification (growol cookies with inulin addition) (p<0,001). Modification of growol cookies with inulin addition significantly decrease calorie (p<0,001) and fat (p=0,001) content, as well as increase protein content (p<0,001). Conslusion: Addition of inulin affected on decreased of calorie and fat content, also increased of water, ash, protein and carbohydrate content. Development and evaluation in scale up production were needed to fullfill the requirement for SNI standart of cookies.

Analisis warna, tekstur, organoleptik serta kesukaan pada kukis growol dengan variasi penambahan inulin Silvia Dewi Styaningrum; Puspita Mardika Sari; Desty Ervira Puspaningtyas; Anita Nidyarini; Tirza Frelly Anita
Ilmu Gizi Indonesia Vol 6, No 2 (2023): Februari
Publisher : Universitas Respati Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35842/ilgi.v6i2.406

Latar Belakang: Growol (makanan tradisional dari fermentasi singkong) berpotensi untuk dikembangkan sebagai makanan sumber serat pangan dan prebiotik, salah satunya dalam bentuk cookies. Penambahan inulin pada cookies growol terbukti berkontribusi dalam mencapai kriteria makanan dengan indeks glikemik rendah, sehingga berpotensi sebagai alternatif makanan selingan bagi pasien diabetes. Namun demikian, tekstur inulin yang higroskopis juga berpotensi merubah sifat organoleptik cookies growol, terutama dari segi warna dan tekstur. Oleh karena itu, diperlukan pengkajian karakteristik fisik dan daya terima cookies growol dengan modifikasi penambahan inulin. Tujuan: Untuk mengetahui warna, tekstur dan karakteristik sensori serta tingkat kesukaan konsumen terhadap produk cookies growol dengan modifikasi penambahan inulin. Metode: Penelitian ini meliputi pembuatan cookies; pengujian karakteristik fisik (warna dengan Chromameter dan tekstur dengan Texture Analyzer); uji organoleptik dan uji kesukaan menggunakan kuesioner dengan 30 panelis semi terlatih. Analisis data menggunakan SPSS dengan uji Anova dilanjutkan dengan Post Hoc menggunakan uji Tukey. Hasil: Pada uji karakteristik fisik tekstur, penambahan inulin 5 g dan 10 g berpengaruh terhadap kerenyahan (p=0,040), namun tidak berpengaruh terhadap semua atribut pada karakteristik fisik warna cookies. Pada uji organoleptik, berpengaruh pada warna (p=0,000) dan tekstur (p=0,006). Pada uji kesukaan, berpengaruh pada aroma (p=0,032), rasa (p=0,032) dan semua aspek cookies (p=0,001). Kesimpulan: Penambahan inulin sebesar 5 g dan 10 g pada cookies growol, memberikan pengaruh pada karakteristik fisik tekstur khususnya kerenyahan (uji fisik), pada karakteristik sensori warna cenderung kuning serta tekstur cenderung lembut dan kering (uji organoleptik), dan disukai panelis pada atribut aroma, rasa dan semua aspek cookies (uji kesukaan).

Skor aktivitas prebiotik tepung growol terhadap Lactobacillus bulgaricus, Streptococcus thermophilus, dan Lactobacillus acidophilus dibanding Escherichia coli Getha Puji Lestari; Desty Ervira Puspaningtyas; Puspita Mardika Sari; Silvia Dewi Styaningrum; Adi Sucipto
Ilmu Gizi Indonesia Vol 7, No 2 (2024): Februari
Publisher : Universitas Respati Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35842/ilgi.v7i2.508

Latar Belakang: Growol adalah makanan tradisional Kulon Progo, Yogyakarta. Fermentasi singkong menjadi growol terbukti dapat menurunkan kadar gula total, gula reduksi, dan sukrosa, serta meningkatkan kadar serat pangan yang berpotensi sebagai sumber prebiotik. Potensi prebiotik tepung growol sudah dilakukan pada Lactobacillus sp. Potensi prebiotik tepung growol perlu dilakukan pada bakteri probiotik lain. Tujuan: Penelitian ini bertujuan untuk menilai potensi prebiotik tepung growol yang mendukung pertumbuhan dan aktivitas bakteri probiotik, seperti Lactobacillus bulgaricus, Streptococcus thermophilus, dan Lactobacillus acidophilus, dibandingkan dengan bakteri Escherichia coli. Metode: Bahan yang digunakan adalah tepung growol sebagai substrat kontrol bahan baku, inulin sebagai kontrol prebiotik dan glukosa sebagai kontrol substrat. Pengujian dilakukan secara in vitro pada Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, dan Escherechia coli. Analisis in vitro dilakukan dengan metode Huebner dengan mengukur pertumbuhan bakteri pada masing-masing substrat pada jam ke–0 dan jam 24–48. Analisis data dilakukan secara deskriptif untuk membandingkan skor aktivitas prebiotik antara tepung growol dengan inulin. Hasil: Skor aktivitas prebiotik tepung growol pada Lactobacillus bulgaricus, Streptococcus thermophilus, dan Lactobacillus acidophilus dibanding Escherichia coli adalah 0,19; 0,06; dan -0,07 secara berurutan. Skor aktivitas prebiotik inulin pada Lactobacillus bulgaricus, Streptococcus thermophilus, dan Lactobacillus acidophilus dibanding Escherichia coli adalah 0,64; 0,28; dan 0,33 secara berurutan. Kesimpulan: Tepung growol berpotensi sebagai sumber prebiotik yang dapat meningkatkan pertumbuhan aktivitas bakteri probiotik khususnya Lactobacillus bulgaricus dan Streptococcus thermophilus, meskipun hasilnya tidak lebih baik dari inulin.

Optimizing healthy snacks for diabetics: Study of fiber and starch digestibility of glucomannan-modified Growol cookies Desty Ervira Puspaningtyas; Puspita Mardika Sari; Silvia Dewi Styaningrum; Adi Sucipto; Dwita Mukti Rahmawati; Getha Puji Lestari
AcTion: Aceh Nutrition Journal Vol 9, No 1 (2024): March
Publisher : Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/action.v9i1.1514

Diabetes mellitus (DM) is an emergency health problem in the 21st century. High dietary fiber and resistant starch foods with low starch digestibility are solutions for DM. The addition of glucomannan to food can optimize the levels of dietary fiber, resistant starch, and starch digestibility. This study aimed to examine the optimization of dietary fiber, resistant starch, and starch digestibility in Growol cookies supplemented with glucomannan. Laboratory observations were conducted at the Universitas Respati Yogyakarta and Chemmix Pratama Yogyakarta Laboratory between July and September 2023. Cookies consisted of cookies A (negative control), B (positive control), C (modified 10-gram inulin), D (modified glucomannan 3%), and E (modified glucomannan 7%). Dietary fiber and resistant starch analyses were performed using the multi-enzyme method. Starch digestibility was determined by comparing the starch content obtained using the enzymatic method with that obtained using the acid hydrolysis method. Statistical analyses were performed using ANOVA and Kruskal-Wallis tests. There were differences in dietary fiber and resistant starch among the variants (p<0,001) with the highest being cookies E. There was no difference in starch digestibility between the variants (p=0,104) with the lowest being cookies E. In conclusion, glucomannan addition can optimize dietary fiber and resistant starch levels, as well as the starch digestibility of Growol cookies as a healthy snack for diabetics.

Co-Authors Adams Bagus Pratama Adi Sucipto Adi Sucipto, Adi Adiputra*, Andre Kussuma Aeni, Syifa Agus Qomaruddin Munir Akhmad Surya Kuncara Amigo, Thomas Aquino Erjinyuare Andika Setiawan Andika Setiawan, Andika Anita Nidyarini Anita Nidyarini Anwar, Fadil Arta Farmawati Bayu Indra Wahyudi Bernadeta M Wara Kushartanti Br Simanjorang, Eta Hosana Eka Rizti Br Situmorang, Eta Hosana Eka Rizti Cindy Nur Elityasari Cornelia D.Y Nekada Cornelia D.Y. Nekada Cornelia D.Y. Nekada Dea Puarisa Sugian Putri Debora Helsius SB Dhea Putri Ananda Diana Nurrohima Dwi Endah Kurniasih Dwita Mukti Rahmawati Eka Novita Indra Elityasari, Cindy Nur Ellysha Anggreini Heryanto Eni Yusniati Evrita Lusiana Utari Evrita Lusiana Utari Evrita Lusiana Utari, Evrita Lusiana Febriyanita, Anggun Firdausi, Qotrunnada Fitriana, Lala Budi Fitrianingtyas, Fitrianingtyas Getha Puji Lestari Helsius SB, Debora Herviana Herviana Kurniasih, Dwi Endah Kusuma, Nanda Herdiyanti Kusuma, Rio Jati Lestari, Getha Puji Listyalina, Latifah Luturmas, Ametkabal K. Mardika Sari, Puspita Mukarromah, Nurul Nanda Herdiyanti Kusuma Natalia Desy Putriningtyas, Natalia Desy Nisya Aulia Aziza Nur Mukarromah Nurul Huda Syamsiatun, Nurul Huda Pranata, I Komang Suadana Adi Puspita Mardika Sari Rahayu, Andi Rahmawati, Dwita Mukti Renata Deby Sintia Riana Swasti Saputri Ririn Wahyu Widayati Riski Desiplia Sari, Jihan Novita Silvi Lailatul Mahfida Silvia Dewi Styaningrum Siska Puspita Sari Siska Puspita Sari Siti Wahyuningsih Sri Kadaryati Styaningrum, Silvia Dewi Sugiarto , R. Nurhadi Wijaya Sutoyo, Rr.Lieliesnaini Octaviariani Tirza Frelly Anita Tirza Frelly Anita Toto Sudargo Toto Sudargo Vio Nita Wayan Sugi Lestari Yeri Amranitalia Putri Yuni Afriani Yuni Afriani Yuni Afriani Yuni Afriani Yuni Afriani Yuni Afriani, Yuni Zhafira, Hafizha Rahma Zulfa, Nuri Kamalia

Title

Found 59 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 59 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 59 Documents
Search