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Silvia, Deli
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Jenis dan Teknik Pengemasan Terhadap Kualitas Bakso Aci dengan Penyimpanan Suhu Dingin Silvia, Deli; Dewi, Adinda Prila; Zulkarnain, Zulkarnain
METANA Vol 17, No 2 (2021): Desember 2021
Publisher : Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/metana.v17i2.40677

Abstract

Telah dilakukan penelitian tentang pengaruh jenis material kemasan vakum dan non-vakum terhadap kualitas kadar air, dan organoleptik bakso aci pada penyimpanan suhu dingin. Tujuan Penelitian ini untuk mengetahui pengaruh kemasan bakso aci dengan penggunaan plastik Polietilen (PE) dan plastik nilon yang dikemas melalui teknik pengemasan vakum dan non-vakum pada penyimpanan suhu dingin. Serta untuk mendapatkan jenis kemasan yang tepat dalam penggunaannya terhadap kualitas bakso aci. Pengujian yang dilakukan meliputi uji kadar air dan uji organoleptik. Metode analisa statistik yang digunakan berupa Rancangan Acak Lengkap (RAL) untuk mendapatkan hasil yang lebih baik dan tidak terjadi kesalahan yang signifikan. Penelitian yang dilakukan menggunakan RAL dengan 4 perlakuan dan 2 kali pengulangan. Pengolahan data yang dilakukan dengan software SPSS (Statistical Product and Service Solutions) menggunakan metode ANOVA ( Analysis of Variance) dan uji lanjut Duncan untuk Uji kadar air dan menggunakan Kruskall Walls dan uji lanjut dengan Mann- Whitney untuk uji organoleptik terhadap kenampakan, aroma dan tekstur. Pengujian organoleptik mengikuti standar SNI untuk Bakso dengan 10 orang panelis tak terlatih. Berdasarkan penelitian yang dilakukan didapatkan hasil bahwa kadar air terendah yaitu dengan penggunaan kemasan  polietilen (PE) teknik pengemasan Vakum dengan nilai 2,35. Hasil untuk pengujian Organoleptik, yang dapat disimpulkan dari segi kenampakan, aroma dan tekstur perlakuan yang terbaik adalah dengan penggunaan jenis kemasan polietilen, dengan teknik pengemasan vakum dan jenis kemasan nilon dengan teknik pengemasan vakum yang mampu meyimpan dengan baik hingga hari ke-8. Research has been carried out on the effect of vacuum and non-vacuum packaging materials on the quality of water content and organoleptic properties of tapioca meatballs in cold storage. The purpose of this study was to determine the effect of meatball tapioca packaging with the use of polyethylene (PE) plastic and Nilon plastic packaged through vacuum and non-vacuum packaging in cold storage. As well as to get the right type of packaging in its use on the quality of tapioca meatballs. The tests carried out included water content tests and organoleptic tests. The statistical analysis method used was a completely randomized design (CRD) to get better results and there were no significant errors. The study was conducted using RAL with 4 treatments and 2 treatments. Data processing was carried out using SPSS (Statistical Product and Service Solutions) software using the ANOVA (Analysis of Variance) method and Duncan's further test for moisture content testing and using Kruskall Walls and further testing with Mann-Whitney for organoleptic tests on appearance, aroma and texture. The organoleptic followed the SNI standard for Meatballs with 10 panelists not being tested. Based on the research conducted, it was found that the lowest water content was the use of polyethylene (PE) packaging with a vacuum packaging technique with a value of 2.35. The results for organoleptic testing, which can be guaranteed in terms of appearance, smell and treatment are the best by using polyethylene packaging, with packaging techniques and Nilon packaging types with vacuum packaging techniques which are able to store well until the 8th day. 
Karakteristik Ethylene Scavanger dalam perubahan Susut Bobot, Kadar Air, Total Padatan Terlarut, dan pH pada Pisang Ambon Kesuma, Aditya Arival; Silvia, Deli
METANA Vol 19, No 2 (2023): Desember 2023
Publisher : Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/metana.v19i2.58369

Abstract

Pisang Ambon memiliki umur simpan yang terbatas dan cepat rusak, sehingga tidak mungkin disimpan dalam waktu lama dan terjaga kesegarannya. Produksi gas etilen merupakan faktor yang mempercepat kematangan buah. Telah dilakukan penelitian mengenai penggunaan ethylene scavenger berupa KMNO4 + tanah liat dan Zeolit untuk menunda kematangan buah pisang Ambon Tujuan penelitian ini adalah untuk menganalisa karakterisasi ethylene scavenger pada buah pisang Ambon Pengujian yang dilakukan berupa susut bobot, kadar air, total padatan terlarut dan pH. Metode penelitian yang digunakan adalah dengan membuat formulasi ethylene scavenger menggunakan 3 variasi konsentrasi KMnO4 + tanah liat (0, 10g, 30g, dan 90g) dan 2 variasi konsentrasi KMnO4 + Zeolit (0g, 3g dan 6g). Kemudian ethylene scavenger diaplikasikan ke buah pisang dengan masa simpan selama 12 hari. Pengujian dilakukan setelah 3, 6, dan 12 hari dengan dua kali pengulangan. Nilai persentase susut bobot yang didapatkan sebesar 53%, nilai kadar air 31.5%, total padatan terlarut 24%, dan nilai pH 6. Hasil yang diperoleh dari pengujian bahwa susut bobot, kadar air, total padatan terlarut dan pH mencapai nilai terbaik pada formulasi ethylene scavenger KMnO4 + tanah liat 10g.Ambon bananas have a limited shelf life and spoil quickly, making it impossible to store for a long time and maintain freshness. Ethylene gas production is a factor that accelerates fruit maturity. Research has been conducted on the use of ethylene scavenger in the form of KMnO4 + clay and Zeolite to delay the maturity of Ambon banana fruit. The purpose of this research is to analyze the characterization of ethylene scavenger on Ambon banana fruit. The research method used was to make ethylene scavenger formulation using 3 variations of KMnO4 + clay concentration (0, 10g, 30g, and 90g) and 2 variations of KMnO4 + Zeolite concentration (0g, 3g and 6g). Then ethylene scavenger was applied to banana fruit with a shelf life of 12 days. Tests were conducted after 3, 6, and 12 days with two repetitions. The percentage value of weight loss obtained was 53%, the value of moisture content was 31.5%, the total soluble solids was 24%, and the pH value was 6. The results obtained from the test that weight loss, moisture content, total soluble solids and pH reached the best value in the ethylene scavenger formulation KMnO4 + Clay 10g.
Peningkatan Karakteristik Biokomposit Pektin Kulit Jeruk dan TiO2 Silvia, Deli; Annisa, Siti Nur
METANA Vol 19, No 2 (2023): Desember 2023
Publisher : Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/metana.v19i2.57084

Abstract

Indonesia menghasilkan sekitar 7,8 juta ton sampah plastik setiap tahunnya. Hampir 83% sampah tersebut berasal dari daratan dan lautan, sisanya 17% berasal dari wilayah pesisir. Limbah ini mengakibatkan terjadinya pencemaran tanah, air, laut bahkan udara terhadap organisme dan lingkungan. Sehingga perlu adanya alternative dalam penggunaan kemasan, salah satunya dengan penggunaan biokomposit. Kemasan yang bersifat compostable dan biodegradable dengan menggunakan bahan alami. Telah dilakukan penelitian pembuatan biokomposit dari pati porang, pektin kulit jeruk, sorbitol dengan penambahan variasi TiO2 (b/v) (0%, 0,3%, 0,5% dan 0,7%). Tujuan penelitian ini untuk menganalisis sifat karakteristik biokomposit sesuai Standar Nasional Indonesia (SNI). Dengan melakukan pengujian karakteristik biokomposit berupa uji ketebalan, uji kuat tarik, uji elongasi, dan uji elastisitas. Nilai tertinggi pengujian karakteristik biokomposit diperoleh pada konsentrasi 0,7% dengan nilai ketebalan 0,182 mm; kuat tarik 8,473 MPa; elongasi 64,05% dan elastisitas 0,0185 MPa. Hasil yang diperoleh telah dibandingkan dengan nilai SNI, dan telah memenuhi SNI 7188.7:2016 sebagai kantong belanja.  Indonesia produces around 7.8 million tons of plastic waste every year. Almost 83% of this waste comes from land and sea, with the remaining 17% coming from coastal areas. This waste causes pollution of soil, water, sea and even air to organisms and the environment. So there needs to be an alternative in the use of packaging, one of which is the use of biocomposites. Packaging that is compostable and biodegradable using natural materials. Research has been conducted on the manufacture of biocomposites from porang starch, orange peel pectin, sorbitol with the addition of TiO2 variations (b/v) (0%, 0.3%, 0.5% and 0.7%). The purpose of this study was to analyze the characteristics of biocomposites according to the Indonesian National Standard (SNI). By testing the characteristics of biocomposites in the form of thickness test, tensile strength test, elongation test, and elasticity test. The highest value of biocomposite characteristics testing was obtained at a concentration of 0.7% with a thickness value of 0.182 mm; tensile strength of 8.473 MPa; elongation of 64.05% and elasticity of 0.0185 MPa. The results obtained have been compared with SNI values, and have met SNI 7188.7: 2016 as a shopping bag.
PENDEKATAN SISTEM DALAM PENERAPAN PERANCANGAN KEMASAN PRODUK USAHA MIKRO KECIL MENENGAH PNJ, Zulkarnain; Adinda Aulia; Novi Purnama Sari; Prastiwinarti, Wiwi; Imam, Saeful; Ningtyas, Rina; Silvia, Deli
Jurnal ABDI: Media Pengabdian Kepada Masyarakat Vol. 9 No. 2 (2024): JURNAL ABDI : Media Pengabdian Kepada masyarakat
Publisher : Universitas Negeri Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26740/abdi.v9i2.22585

Abstract

Kendala pelaku usaha mikro kecil menengah (UMKM) yang berada di Desa Rawa Panjang Bojong Gede Bogor adalah minimnya pengetahuan dan kemampuan UMKM untuk membuat kemasan yang menarik dan sesuai dengan kebutuhan konsumen khususnya dalam menarik minat beli konsumen di pasar online. Pelaksanaan kegiatan berupa workshop, coaching, dan pelatihan. Workshop mengulas tips dan trik pengembangan kemasan produk UMKM berdaya saing. Sementara coaching mengenai pengembangan kemasan produk UMKM, dan terakhir pelatihan mengenai pembuatan mock up dan serah terima kemasan UMKM kepada mitra. Hasil penerapan perancangan kemasan yang diperoleh berupa harga yang stabil, kontinuitas produksi, margin keuntungan, identitas produk.  
PENGEMBANGAN LABELING DAN KEMASAN VAKUM PADA UKM DI DESA RAWAPANJANG BOJONG GEDE Muryeti, Muryeti; Ningtyas, Rina; Imam, Saeful; Sari, Novi Purnama; Silvia, Deli
ABDIMAS UNWAHAS Vol 9, No 1 (2024)
Publisher : Universitas Wahid Hasyim Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31942/abd.v9i1.11009

Abstract

Label dan Kemasan yang dirancang dengan menarik, akan meningkatkan nilai jual produk, daya saing dan daya simpan produk. Label dan kemasan mitra UKM Cemilan Cembilan masih sederhana, belum ada informasi lengkap mengenai produk sehingga kurang menarik konsumen, produk UKM memiliki nilai jual rendah, distribusi produk terbatas dan masa simpan produk yang cepat. Berdasarkan hal tersebut, tujuan kegiatan ini adalah meningkatkan pengetahuan dan ketrampilan UKM mengenai labeling dan kemasan vakum diwilayah Desa Rawapanjang Bojonggede. Pemberian pengemasan vakum bertujuan meningkatkan masa simpan produk UKM. Metode yang digunakan dalam kegiatan ini adalah pendampingan dan pelatihan kepada mitra. Metode pendampingan yang dilakukan terkait dengan pembuatan labelling kemasan dan kemasan vakum, dan pelatihan praktik penggunaan alat kemasan vakum kepada mitra UKM. Kegiatan pengabdian masyarakat ini dibagi dalam tiga tahap, yaitu persiapan, pelaksanaan dan monitoring evaluasi kegiatan. Evaluasi kegiatan dilakukan setelah kegiatan pengabdian dengan menggunakan kuesioner. Dengan adanya kegiatan ini dapat meningkatkan pengetahuan dan ketrampilan UKM dalam menerapkan labeling dan pengemasan vakum pada produknya.Kata kunci : labeling kemasan, kemasan vakum, UKM, kemasan
Analysis of Edible coating Based on Corn Starch and Ginger Extract (Zingiber officinale) as Active Packaging on Cherry Tomatoes (Solanum lycopersicum var. cerasiforme) Silvia, Deli; Muryeti, Muryeti; Zahra, Meida Aminatu
Seminar Nasional Lahan Suboptimal Vol 12, No 1 (2024): Vol 12, No 1 (2024): Prosiding Seminar Nasional Lahan Suboptimal ke-12 “Revital
Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Silvia, D., Muryeti, M., & Zahra, M. A. (2024). Analysis of edible coating based on corn starch and ginger extract (Zingiber officinale) as active packaging on cherry tomatoes (Solanum Lycopersicum Var. Cerasiforme). In: Herlinda S et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal ke-12 Tahun 2024, Palembang 21 Oktober 2024. (pp. 389–397). Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI).Research has been conducted on the analysis of the application of active packaging in the form of edible coatings made from corn starch and ginger extract to extend the shelf life of cherry tomatoes. Cherry tomato fruit is part of horticultural commodities that are easily damaged after post-harvest. The level of horticultural products such as fruits is influenced by fruit gas activity (diffusion) through the surface of the fruit skin. This diffusion will be inhibited by the skin which is easily decomposed during the post-harvest process. One way to extend the shelf life is to coat the fruit skin with an edible coating. Edible coatings made from corn starch (3% and 6%), Ginger extract (3, 6 and 9%), 1% pectin and 1% glycerol were applied to cherry tomatoes at room temperature. This study aimed to analyze the effectiveness of corn starch and ginger extract as active packaging that can extend the shelf life of cherry tomatoes. Tests carried out in the form of total soluble solids, pH, Vitamin C content and Organoleptic with color, texture and aroma attributes. Data were analyzed using SPSS ANOVA two factorial DMRT (Duncan Multiple Range Test) as a follow-up test. The results obtained were processed by two-factorial ANOVA with. The results showed that 3% corn starch concentration had an effect on the weight loss test of tomato fruit and 6% ginger extract concentration had an effect on the acidity test of cherry tomato fruit The test results show that the application of edible coatings from corn starch and ginger extract has the potential to extend the shelf life of cherry tomatoes through changes in the pH value of the fruit.
Penggunaan Edible Coating dari Pektin dan Kitosan untuk Meningkatkan Kualitas Buah Pepaya (Carica Papaya L) Potong Muryeti, Muryeti; Azhari, Giattika; Tasyamara, Alsya; Ningtyas, Rina; Silvia, Deli
Seminar Nasional Lahan Suboptimal Vol 12, No 1 (2024): Vol 12, No 1 (2024): Prosiding Seminar Nasional Lahan Suboptimal ke-12 “Revital
Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Muryeti, M., Giattika, A., Alsya, T., Rina, N., & Deli, S. (2024). Use of edible coating from pectin and chitosan to improve the quality of fresh cut papaya (Carica Papaya L). In: Herlinda S et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal ke-12 Tahun 2024, Palembang  21 Oktober 2024. (pp. 398–408).  Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI).Papaya (Carica papaya L ) is a type of climateric fruit that physical and chemical properties changes quickly and decreasing quality. Edible coating made from orange pectin and chitosan is expected to increase the shelf life of papaya. The aimed of this research was to determine the effect of pectin and chitosan in improving the quality of fresh cut papaya. The research stages was making and applying edible coating from various of chitosan (0.5%, 1,5% and 2%), and testing weight loss, acifity level (pH) and vitamin C content. Then the data obtained were analyzed using ANOVA and DMRT. Characteristic of papaya that has been applied with edible coating able to reduce weight loss, maintain the TDS value, vitamin C and increasing the shelf life. At cold temperature, chitosan concentration had a significant effect on weight loss percentage and pH, while pectin and chitosan concentration had a significant effect on TPT value. The edible coating could protect the quality of papaya during storage at cold temperature (100C) for 12 days. The weight loss percentage reached 14.95%, the pH was 3.5, TPT was 5.2 °Brix , vitamin C level was 24,75 mg/100g. Edible coating with the concentration of chitosan of 2% can maintain the quality and shelf life of fresh cut papaya during storage.
IMPLEMENTASI PENGEMBANGAN KEMASAN UMKM BERBASIS ENGINEERING GUNA MENINGKATKAN DAYA SAING PRODUK: IMPLEMENTASI PENGEMBANGAN KEMASAN UMKM BERBASIS ENGINEERING GUNA MENINGKATKAN DAYA SAING PRODUK imam, saeful; Purnama Sari, Novi; Muryeti, Muryeti; Silvia, Deli; Sinur, Valeri Vela; Prastiwinarti, Wiwi; Yamin, Iqbal; Zulkarnain, Zulkarnain
Jurnal ABDI: Media Pengabdian Kepada Masyarakat Vol. 10 No. 2 (2025): JURNAL ABDI : Media Pengabdian Kepada masyarakat
Publisher : Universitas Negeri Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26740/abdi.v10i2.35436

Abstract

Micro, small and medium-sized enterprises (MSMEs) play an important role in the Indonesian economy, especially in creating jobs and driving local economic growth. However, many MSMEs, including peyek producers, face difficulties to become more competitive in an increasingly competitive market. One of them is Peyek Bude Asih MSMEs that produce delicious and savory products and are favored by many customers, but still use simple and unrepresentative packaging. Non-optimal packaging is an obstacle for MSMEs to market their products to more people and increase their selling value. Based on this Community Service Activity includes exposure to packaging developments and trends, handover of equipment and packaging to Bude Asih MSMEs, as well as clinical coaching sessions to ten MSMEs. In packaging development, the method used in this research is the Kansei engineering method which can translate consumer expectations of products into packaging design concepts. The results of the questionnaire are processed into PCA input data using Kansei Engineering-based software, the methods used include collecting packaging samples, identifying kansei words, processing data with R software, and determining the selected packaging design concept.
Karakteristik Kemasan Biofoam Berbahan Dasar Pati Umbi Garut dan Selulosa Sekam Padi dengan Penambahan Kitosan: Characteristics of Biofoam Packaging made from Garut Tumber Starch and Rice Husk Cellulose with the addition of Chitosan Ningtyas, Rina; Syawalia, Najuari; Silvia, Deli; Muryeti
Jurnal Ilmiah Inovasi Vol 25 No 1 (2025): April
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Kemasan biofoam merupakan kemasan biodegradable yang menjadi alternatif pengganti kemasan styrofoam, yang merupakan jenis kemasan pangan yang tidak dapat terdegradasi di tanah maupun air. Penelitian ini bertujuan untuk mengembangkan kemasan biofoam berbahasan dasar alami (pati dan selulosa) dengan tambahan kitosan. Penambahan kitosan (1%, 3% dan 5%) dilakukan untuk memperbaiki struktur biofoam dan penghambat pertumbuhan bakteri. Penelitian ini menggunakan metode baking, dengan bahan utama yaitu pati garut dan selulosa sekam padi. Uji karakteristik yang dilakukan adalah ketebalan, kecerahan, daya serap air, kuat tarik, antibakteri, biodegradasi, dan analisis FTIR. Hasil penelitian menunjukkan nilai kecerahan dan ketebalan tertinggi terdapat pada kitosan 5% yaitu 93,37%, dan 0,47 mm. Nilai daya serap air terendah pada kitosan 5% sebesar 8,00%. Pengujian kuat tarik tertinggi pada kitosan 5% sebesar 0,22 MPa. Ketahanan terhadap bakteri tertinggi pada kitosan 3% dan 5% memiliki zona hambat 25 mm. Hasil analisis FTIR mengindikasikan kandungan gugus fungsi O-H dan C-O pada biofoam. Biofoam tanpa penambahan kitosan lebih mudah terdegradasi dibanding dengan penambahan kitosan.
PENDEKATAN PDCA (PLAN, DO, CHECK, ACTION) DALAM UPAYA MERINGANKAN DAMPAK EKONOMI AKIBAT PANDEMI COVID-19 DI CITAYAM Zulkarnain; Imam, Saeful; Muryeti; Ningtyas, Rina; Purnamasari, Novi; Silvia, Deli
Mitra Akademia: Jurnal Pengabdian Masyarakat Vol 4 No 2 (2021): Mitra Akademia: Jurnal Pengabdian Masyarakat
Publisher : Pusat Penelitian dan Pengabdian kepada Masyarakat (P3M) Politeknik Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32722/mapnj.v4i2.3923

Abstract

The COVID-19 pandemic has disrupted the community's economy, especially in the Depok Citayam area. This community service activity aims to help maintain food security for small and medium-sized communities who are experiencing economic impacts due to the COVID-19 outbreak in the Citayam Depok area as well as a medium for promoting the TICK study program and applying scientific fields in the implementation of community service. The PDCA approach was carried out with field surveys, in-depth interviews, and brainstorming as the basis for careful planning; manufacture of rice packaging and goody bags designed and made independently, checking with Pareto diagrams and distributing basic necessities in collaboration with DKM (Al Iklhlas Puri Bojong Lestari 2 Pabuaran Bojong Gede). This service activity has succeeded in providing 100 food packages and given to residents who need it most based on the data obtained.  Keywords: COVID-19, PDCA, Rice packaging and goody bags, Pareto diagram, Food security   Pandemik COVID-19 telah mengganggu ekonomi masyarakat khususnya di wilayah Depok Citayam. Kegiatan pengabdian masyarakat ini bertujuan untuk membantu menjaga ketahanan pangan masyarakat kecil menengah kebawah yang mengalami dampak ekonomi akibat wabah COVID-19 di daerah Citayam Depok serta sebagai media promosi program studi TICK dan penerapan bidang keilmuan dalam pelaksanaan pengabdian kepada masyarakat. Pendekatan PDCA dilakukan dengan survey lapangan, wawancara (in-depth interview) dan brainstorming sebagai dasar perencanaan yang matang; pembuatan kemasan beras dan goody bag yang dirancang dan dibuat secara mandiri, pengecekan dengan diagram Pareto dan penyaluran sembako kebutuhan pokok dengan bekerja sama dengan DKM (Al Iklhlas Puri Bojong Lestari 2 Pabuaran Bojong Gede). Kegiatan pengabdian ini telah berhasil memberikan 100 paket sembako dan diberikan ke warga yang paling membutuhkan berdasarkan data yang diperoleh. Kata Kunci: COVID-19, PDCA, kemasan beras dan goody bag, diagram pareto, ketahanan pangan
Co-Authors -, Muryeti Adinda Aulia Annisa, Siti Nur Azhari, Giattika Dewi, Adinda Prila Kesuma, Aditya Arival Muhammad, Shalahuddin Muryeti Muryeti Muryeti, Muryeti nain, zulkar Novi Purnama Sari Novi Purnama Sari PNJ, Zulkarnain Purnama Sari, Novi Purnamasari, Novi Rina Ningtyas, Rina RR. Ella Evrita Hestiandari Saeful Imam, Saeful Sinur, Valeri Vela Syawalia, Najuari Tasyamara, Alsya Wiwi Prastiwinarti Yamin, Iqbal yeti, Muryeti Zahra, Meida Aminatu Zulkarnain Zulkarnain Zulkarnain