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All Journal JOURNAL OF COASTAL DEVELOPMENT Jurnal Pendidikan dan Pembelajaran Kimia (JPPK) PENA SAINS Edukasi: Jurnal Pendidikan Seminar Nasional Pendidikan IPA Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Pendidikan Kimia (JPKim) Indonesian Journal of Chemistry EKSAKTA : Jurnal Penelitian dan Pembelajaran MIPA PENDIPA Journal of Science Education JURNAL EDUCATION AND DEVELOPMENT Journal of Education Technology Jurnal Ilmiah Sekolah Dasar Jurnal Pendidikan Fisika dan Teknologi International Journal for Educational and Vocational Studies JCER (Journal of Chemistry Education Research) Jurnal Eduscience (JES) JPPS (Jurnal Penelitian Pendidikan Sains) JPPIPA (Jurnal Penelitian Pendidikan IPA) Jurnal Abdi: Media Pengabdian Kepada Masyarakat Jurnal Penelitian Pendidikan Matematika dan Sains Jurnal Inovasi Pembelajaran Kimia (Journal Of Innovation in Chemistry Education) Studies in Learning and Teaching Didaktika: Jurnal Kependidikan Hydrogen: Jurnal Kependidikan Kimia Jurnal Kependidikan: Jurnal Hasil Penelitian dan Kajian Kepustakaan di Bidang Pendidikan, Pengajaran dan Pembelajaran Bioscientist : Jurnal Ilmiah Biologi JIPB (Jurnal Inovasi Pembelajaran Biologi) IJORER : International Journal of Recent Educational Research Jurnal Pengabdian Kepada Masyarakat EduStream: Jurnal Pendidikan Dasar Jurnal Pijar MIPA JSEP (Journal of Science Education and Practice) UNESA Journal of Chemical Education Unesa Journal of Chemistry International Journal of Emerging Research and Review Jurnal Pendidikan MIPA
Rudiana Agustini
Universitas Negeri Surabaya
Agriculture, Biological Sciences & Forestry Arts Humanities 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 Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Nursing Physics Public Health Social Sciences Veterinary Other

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Validitas Lembar Kerja Mahasiswa Berbasis Connected Learning Cycle sebagai Upaya Peningkatan Keterampilan Proses Sains dan Keterampilan Literasi Sains Rusmini, Rusmini; Suyono, Suyono; Agustini, Rudiana
JURNAL PENELITIAN PENDIDIKAN MATEMATIKA DAN SAINS Vol. 8 No. 2 (2024): JPPMS Vol. 8 No. 2 Tahun 2024
Publisher : Faculty of Mathematics and Natural Sciences, Universitas Negeri Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26740/jppms.v8n2.p69-76

Abstract

A study has been conducted on the development of Student Worksheets (LKM) based on Connected Learning Cycle (CLC) to improve Science Process Skills and Science Literacy. This study is included in the development research using the ADDIE model which is limited to the development stage. Validation is measured using a validation sheet assessed by five expert validators in the field of chemistry and chemistry education. It is said to be valid if it gets a very good mode. The data shows that the LKM developed received a very good assessment so that it can be said to be valid or worthy and can be continued to the trial stage for students. This study is useful as an effort to improve students' abilities in understanding science process skills and science literacy skills.
Investigating Culinary Vocational Students’ Sustainability Action through Learning of Physical and Chemical Changes Sari, Ilma Indana; Agustini, Rudiana; Setiawan, Beni; Satriawan, Muhammad
Jurnal Pendidikan MIPA Vol 26, No 2 (2025): Jurnal Pendidikan MIPA
Publisher : FKIP Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jpmipa.v26i2.pp971-986

Abstract

Vocational education is pivotal in advancing the Sustainable Development Goals (SDGs), particularly SDG 12, which emphasizes responsible consumption and production. However, preliminary studies indicate that sustainability action competence among culinary vocational high school students remains relatively low. This study aims to investigate the current level of such competence and analyze how learning about physical and chemical changes within culinary contexts contributes to its enhancement. An exploratory sequential mixed-methods design utilized a validated questionnaire as the primary instrument. Findings reveal that while students generally performed well in the cognitive domain (68%), their competence in the socio-emotional domain (40%) and behavioral domain (30%) were low. Integrating the concept of substance changes with sustainable culinary practices offers promising potential for fostering sustainability competence. The implications of this study underscore the urgent need for curriculum development and instructional strategies aligned with Education for Sustainable Development (ESD), particularly within vocational culinary education.
The Validity of Student Worksheets and Student Textbooks Inquiry Training Model on The Colligative Properties of Solution Pratikno, Putri; Suyono, Suyono; Agustini, Rudiana
International Journal for Educational and Vocational Studies Vol. 2 No. 11 (2020): November 2020
Publisher : Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/ijevs.v2i11.3006

Abstract

This study is development research of student worksheets and student textbooks using the inquiry training model to support the learning of the colligative properties of solution. The purpose of this study was to produce valid student worksheets and student textbooks. Student worksheets and student textbooks are developed using the ADDIE (Analyze, Design, Development, Implement, and Evaluate) design. The validity measured includes construct validity and content validity. The validity of the device was assessed by three validators using a validation sheet. The validation result data were analyzed descriptively quantitative and descriptive qualitative. The results of data analysis show that the student worksheets and student books developed have reached a valid category with the mode of score ranging from 3 to 4.
Pengembangan Permainan MATCHEL (Matching Chemical Elements) Berbasis Android sebagai Media Pembelajaran Kimia Unsur untuk Meningkatkan Hasil Belajar Peserta Didik Mu'minatus Solekha, Fadia; Agustini, Rudiana
PendIPA Journal of Science Education Vol 9 No 2 (2025): June
Publisher : UNIB Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33369/pendipa.9.2.450-457

Abstract

Penelitian ini bertujuan untuk mengetahui kelayakan media permainan MATCHEL berbasis android sebagai media pembelajaran dalam upaya meningkatkan hasil belajar peserta didik pada materi kimia unsur. Kelayakan media ditinjau berdasarkan tiga aspek, yaitu validitas, kepraktisan, dan keefektifan. Instrumen yang digunakan meliputi lembar validasi untuk mengukur validitas, angket respon peserta didik dan lembar observasi aktivitas untuk menilai kepraktisan, serta soal pretest dan posttest untuk mengevaluasi keefektifan. Jenis penelitian yang digunakan adalah Research and Development (R&D) dengan model pengembangan 4D oleh Thiagarajan, namun penelitian dibatasi hingga tahap pengembangan (development). Uji coba dilakukan pada 29 peserta didik kelas XI-Merdeka 1 di SMA IPIEMS Surabaya. Hasil penelitian menunjukkan bahwa media permainan MATCHEL memiliki tingkat validitas isi dan konstruk dengan skor modus masing-masing sebesar 3 dan 4, yang menunjukkan kategori valid. Aspek kepraktisan ditunjukkan melalui persentase angket respon peserta didik sebesar 95,97% dan hasil observasi aktivitas sebesar 91,67%, yang termasuk dalam kategori sangat praktis. Aspek keefektifan dianalisis melalui uji Paired Sample T-Test yang menunjukkan adanya peningkatan hasil belajar setelah penggunaan media, serta persentase ketuntasan klasikal sebesar 89,65%. Dengan demikian, dapat disimpulkan bahwa media permainan MATCHEL berbasis android layak digunakan sebagai media pembelajaran untuk meningkatkan hasil belajar peserta didik pada materi kimia unsur.
The quality of indonesian brands of consumable cooking oils is reviewed by peroxide numbers and free fatty acid value Anggarani, Mirwa Adiprahara; Wikandari, Prima Retno; Agustini, Rudiana; Waskito, Rusyariyanto; Fransiska, Yuni
Jurnal Pendidikan Kimia Vol. 16 No. 2 (2024): August
Publisher : Pascasarjana Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jpkim.v16i2.59012

Abstract

This study evaluated laboratory skills among the students during biochemistry practicum activities and built laboratory information for the internal and external community of Universitas Negeri Surabaya in 2024. The habit of reusing cooking oil for the main reason of saving costs can cause health problems. Parameters used to determine quality cooking oils include content-free fatty acids and number peroxide. The research purposes for this experiment are to know the rate of free fatty acids and the number of peroxides in Branded and out-of-stock cooking oil used for now. Determination of free fatty acids was done with the method of alkalimetry and the determination number of peroxide was done with the technique of iodometry. Result of the study This shows average rate of sour fat-free oil frying before frying is 0.22% And after frying becomes 0.40% or enhancement amounting to 185.98 %. The average level of number peroxide oil fried before frying is as big as 1.11 meq O2 /kg and after frying to 3.52 meq O2 /kg or enhancement as big as 317.25%. Average rate sour fat-free oil fry before frying No exceed standard SNI 7702: 2012, namely maximum 0.3%. However, the average level of free fatty acids in cooking oil after frying exceeds the SNI 7702:2012 standard, namely above 0.3%. Whereas the average rate number peroxide oil fry before and after frying does not exceed standard SNI 7709: 2012 which is a maximum of 10 meq O2 /kg.
Total Flavonoid Content and In Vitro Anti-Inflammatory Potentials of Kombucha with Enrichment of Butterfly Pea (Clitoria ternatea) Flower Extract Wahyanto, Kharisma Nareswari; Agustini, Rudiana
Jurnal Pijar Mipa Vol. 19 No. 2 (2024): March 2024
Publisher : Department of Mathematics and Science Education, Faculty of Teacher Training and Education, University of Mataram. Jurnal Pijar MIPA colaborates with Perkumpulan Pendidik IPA Indonesia Wilayah Nusa Tenggara Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpm.v19i2.6320

Abstract

Kombucha is a fermented beverage from tea (Camellia sinensis) that is claimed to be beneficial for several medical ailments. Several studies have conducted nutritional enrichment of kombucha to optimize its nutritional benefits. One of the native Indonesian plants that can be utilized as nutritional enrichment material is the butterfly pea (Clitoria ternatea) flower. Its nutrition is expected to increase the health benefits of kombucha Camellia sinensis. Kombucha has beneficial compounds such as flavonoids that have potential applications in medical chemistry due to its anti-inflammatory properties. This study aims to enrich the valuable nutrition and test the in vitro anti-inflammatory potentials of kombucha, conducted by formulating kombuchaCamellia sinensis with Clitoria ternatea flower extract addition (0; 0.5; 1; 1.5; 2)% (m/v), the chemical characterization including pH value test using digital pH meter and total flavonoid content (TFC) using colorimetric (AlCl3) assay) with quercetin as its standard, and in vitro anti-inflammatory activity test using the red blood cell (RBC) membrane stabilization method. The result showed that the pH value of kombucha had met the consumption quality standard (3-4), starting from 3,30 + 0,00 (0%) to 3,66 + 0,01 (2%). The flavonoid content increased from 38,89 + 0,05 mgQE/g (0%) to 126,73 + 0,13 mgQE/g (2%). Kombucha samples showed anti-inflammatory activity potentials with the best IC50 value of 140,22 ppm (2% addition). The data from this study were analyzed using a one-way ANOVA statistical test. It shows there is an influence from the addition of Clitoria ternatea to the TFC result (p<0,05), and it continued to Duncan's Multiple Range test (DMRT) that showed sample F0 to F4 were significantly different from each other (p<0,05). In conclusion, the enrichment of kombucha (Camellia sinensis) using Clitoria ternatea flower extract has been proven to increase the health-beneficial compound (flavonoids) and have potential anti-inflammatory activity.
The Duracy of Fermentation Effect on the Chemical Quality of Kimchi Krai (Cucumis sativus L.) as Probiotics Nafisah, Halimatun; Agustini, Rudiana
Jurnal Pijar Mipa Vol. 19 No. 2 (2024): March 2024
Publisher : Department of Mathematics and Science Education, Faculty of Teacher Training and Education, University of Mataram. Jurnal Pijar MIPA colaborates with Perkumpulan Pendidik IPA Indonesia Wilayah Nusa Tenggara Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpm.v19i2.6415

Abstract

This study aims to describe the effect of fermentation duration on the chemical quality of kimchi krai as a food containing probiotics, including total LAB, total titratable acid, pH, antioxidant activity, and level of liking. This research used laboratory experimental methods, and data analysis was done descriptively. Several stages were carried out, including sample making, sample preparation, sample extraction, total LAB test, pH test, total titratable acid test, antioxidant activity test with DPPH method to obtain IC50 value, and organoleptic test. This study used fermentation durations of 8 hours, 16 hours, and 24 hours. The best chemical quality of kimchi krai was obtained in 24-hour fermentation with a total LAB of 6.1x107, pH value decreased from pH 4.75 in 8-hour fermentation to 3.85 in 24-hour fermentation, while for total titratable acid with the highest value of 0.62%, the strongest antioxidant activity with IC50 429.86 ppm. Based on the results, the very weak category includes antioxidant activity in kimchi krai (Cucumis Sativus L.). However, the longer the fermentation process of kimchi krai (Cucumis Sativus L.), the greater the ability to inhibit free radicals.
The Effect of Adding Avocados (Persea americana) on Microbiological and Chemical Qualities in Yoghurt Drinks Fatimah, Siti Alihatus; Agustini, Rudiana
Jurnal Pijar Mipa Vol. 19 No. 3 (2024): May 2024
Publisher : Department of Mathematics and Science Education, Faculty of Teacher Training and Education, University of Mataram. Jurnal Pijar MIPA colaborates with Perkumpulan Pendidik IPA Indonesia Wilayah Nusa Tenggara Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpm.v19i3.6601

Abstract

Yoghurt is one of the fermented products from cow's milk and skim milk as a source of protein to cover nutritional needs. With the development of innovation and the creation of food products, yogurt has many flavors from various fruits and vegetables. Yogurt food product innovations can also be made from skim milk combined with the addition of avocados. Avocado is a fruit that contains fiber, riboflavin (B2), niacin (B3), vitamins A, C, E, K, vitamin B6, magnesium, glutathione, and unsaturated fatty acids. The purpose of this study was to describe the effect of the concentration of avocados (Persea americana) on the quality of microbiology (total LAB) and chemistry (pH, fat content, and protein content) in yogurt drinks. The research used laboratory experimental methods, and data analysis was done descriptively. The treatment of adding avocados is 0%, 10%, 15%, and 20%. The results of the study obtained the effect of the concentration value of adding avocados (Persea americana) with the results of the study: the total value of LAB increased from 4.1x109±0.20 CFU/mL (10%) to 4.4x109±0.07 CFU/mL (15%), the pH value decreased from 4.30±0.02 (0%) to 3.89±0.01 (20%), The fat content value increased from 0.05±0.007 % w/b (0%) to 0.57±0.005 % w/b (20%), the protein content value decreased from 3.46±0.02% w/b (0%) to 2.94b±0.00 % w/b (20%). The conclusion of this study is the effect of adding avocados (Persea americana) on the quality of microbiology (total LAB) and chemistry (pH, fat content, and protein content) in yogurt drinks.
Development of e-Worksheet Guided Inquiry-Oriented to Train Students' Critical Thinking Skills on Buffer Solution Material Wahyuningtyas, Intan Nanda; Agustini, Rudiana
Jurnal Pijar Mipa Vol. 19 No. 4 (2024): July 2024
Publisher : Department of Mathematics and Science Education, Faculty of Teacher Training and Education, University of Mataram. Jurnal Pijar MIPA colaborates with Perkumpulan Pendidik IPA Indonesia Wilayah Nusa Tenggara Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpm.v19i4.7068

Abstract

Research titled Development of a Guided Inquiry-Oriented e-Worksheet to Train Students' Critical Thinking Skills on Buffer Solution Materials aims to produce e-worksheets to train critical thinking skills. This research is development research using the ADDIE model. The research design was a one-group pretest-posttest design. The feasibility of e-worksheet refers to three criteria: validity, practicality, and effectiveness. Validity consists of content validity and construct validity. Validity data is obtained from expert assessments through expert judgment. The results of the validity assessment stated that the e-worksheet developed had met the content and construct validity requirements in all aspects. Practicality data is obtained from students' physical activity observations, nonphysical activity observations, and student response questionnaires. Practicality and effectiveness data were obtained during the pilot test. Practicality data was obtained from observations of physical and nonphysical activities and student response questionnaires. The results of activity observations and learner response questionnaires show that the e-worksheet developed has met the practical criteria. Effectiveness data was obtained from the pretest and post-test results of students' critical thinking skills. The test results show that the developed e-worksheet has met the effective criteria.
POTENSI AKTIVITAS ANTIOKSIDAN TERHADAP PENAMBAHAN VARIASI KONSENTRASI SARI BERAS MERAH (Oryza nivara) PADA PEMBUATAN YOGURT Gea, Natasyah Valencia Nilafah; Agustini, Rudiana
Eksakta : Jurnal Penelitian dan Pembelajaran MIPA Vol 9, No 2 (2024): Eksakta : Jurnal Penelitian dan Pembelajaran MIPA
Publisher : Fakultas Keguruan Dan Ilmu Pendidikan, UM-Tapsel

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/eksakta.v9i2.268-272

Abstract

Yogurt adalah produk yang dibuat dari susu yang difermentasi oleh bakteri asam laktat. Bakteri ini memberikan manfaat kesehatan ketika dikonsumsi, seperti memperbaiki mikroflora dalam saluran pencernaan, sehingga dapat digunakan sebagai bentuk makanan fungsional dengan kolaborasi bahan yang kaya antioksidan. Tingginya paparan radikal bebas dari berbagai sumber seperti radiasi, asap rokok, polusi kendaraan dan pabrik, pestisida, obat-obatan, dan lainnya menyebabkan peningkatan risiko kesehatan. Jumlah radikal bebas dan antioksidan yang tidak seimbang dalam tubuh menyebabkan terjadinya stres oksidatif. Salah satu jenis makanan yang berpotensi menangkal radikal bebas dan sangat akrab bagi masyarakat Indonesia adalah beras merah. Beras merah mengandung karbohidrat tinggi yang merupakan sumber antioksidan utama seperti asam fenolik, flavonoid, tokoferol, tokotrienol, proantosianidin, y-oryzanol, asam fitat, antosianin dan termasuk bagian dari serealia. Metode yang digunakan pada uji antioksidan menggunakan metode DPPH, dirancang dengan melihat nilai absorpsi. menggunakan spektrofotometer uv – vis. Hasil yang diperoleh pada penelitian yogurt sari beras merah didapatkan antioksidan kuat pada konsentrasi sari beras merah 30% dengan hasil 72,67 ppm.  
Co-Authors Achmad Lutfi Adelia Fitri Syaharani Adyani, Laely Afian, Tilal Afifah, Diah Siti Agustyna Widyaningrum Ahlan Riwahyu Habibi Aida Fikriyah Alberto Yonathan Tangke Allo Andriani, Lupita ANTIKA SARI, VIVIN Arviana Ramadhanti Asri Susetyo Rukmi Azza Nuriah Widowati BENI SETIAWAN Budi Jatmiko Budi Jatmiko Cahyani, Agis Ayu Dewi Markiah DIAN ERLITA PUTRI, NAZTITI Dian Pradianti Dr. I Nyoman Tika,M.Si . Eka Septianingtyas Elok Sudibyo Ely Rohmawati Ely Rohmawati Endah Rahmawati Erman Erman ERMAN ERMAN Evita Harti Nanda Fatimah, Siti Alihatus Fatimatuz Zahroh Fauziyah Nisyah Feliatra Findiyani Ernawati Asih Firdaus, Laras Fitria Hidayati Fransiska, Yuni Fuaidah, Nur Gea, Natasyah Valencia Nilafah Harun Nasrudin Harun Nasrudin Harun Nasrudin Hasanah, Kholifia Nabila Hasnawati Hasnawati Hasnawati Hasnawati Hendra Eka Nurdyanto Hiatun Sri Wahyuni Hurint, Jansensius Dani I Gusti Agung Komang Diafari Djuni Hartawan I Gusti Ayu Tri Agustiana Ibrahim, Musimin Imran, Yuliana Anggraini Izzatul Muhidah Jansensius Dani Hurint Julianto Julianto Julianto Julianto Julianto Julianto Kuki, Agustina Dua Kusuma, Rani Ratna Kusumawati Dwiningsih Laely Adyani Lamdari, Eka Yuniar Retno Laras Firdaus Lathifatul Hikmah Layyina, Nunik Luthfi Faza Afina Riza Walida Luthfi Faza Afina Riza Walida, Luthfi Madlazim Madlazim Madlazim Madlazim Maghfiroh, Lailatul Mahyuddin Syaifulloh Markiah, Dewi Mirwa Adiprahara Anggarani Mu'minatus Solekha, Fadia Muchlis Muchlis Muchlis Muchlis Muchlis Muchlis Muh Makhrus Muhidah, Izzatul Musimin Ibrahim MUSLIMIN IBRAHIM N Narsito NABILAH, SALMA Nafisah, Halimatun Narsito Narsito Narsito Narsito Noera Wahdaniyah Nofi Eriana Sulistiani Nunik Layyina Nur Aida Amyliana NUR ALIZA AGUSTINA, SAVIRA Nur Fuaidah Nurdyanto, Hendra Eka Nurhayati Nurhayati Nurhikma Ramadhana Nurlarasati, Filla Qodaria Oktavilani, Nabila Defti Pradianti, Dian PRATIKNO, PUTRI Prima Retno Wikandari PUJI ASTUTIK, SETYO Purwono, Tri Diansy Yana Putra, Armansyah QODARIA NURLARASATI, FILLA Rahardjo Rahardjo Raharjo Raharjo Raharjo Raharjo Rika Dyanita Sari Risti Wulaningtyas Rita Magdalena RIZKI, ULFATIKHAH Rizza Danila Rofiqotus Sholeha RR. Ella Evrita Hestiandari RUSLY HIDAYAH Rusmini Rusmini S.Pd. M Kes I Ketut Sudiana . Sari Edi Cahyaningrum Sari, Ilma Indana Satriawan, Muhammad Setiawan, Azzahra Laili Tivalia Putri Shofatun, Anis SHOLIHA, AMILATU Sifak Indana Sigit Purnomo Soda, Fransiska Nay Soraya, Fathimah Sri Juari Santoso Sri Juari Santoso Sri Juari Santoso Sri Martini Sri Martini Sri Poedjiastoeti Suhartini, Erna Supardi, ZA Imam Suprayitno Suprayitno Surastri, Surastri Suyatno Suyono Suyono Tangke Allo, Alberto Yonathan TAOFEK, IWAN Tirsa Fitriana Angsari Titik Taufikurohmah Titik Taufikurohmah Tjandrakirana Tjandrakirana Tjipto Prastowo Tjipto Prastowo TOETI KOESTIARI Toeti Koestiari Toeti Koestiari Tukiran Tukiran Tukiran Tukiran Tukiran Tukiran Utami, Dianita Fitri Utiya Azizah Wahono Widodo Wahono Widodo Wahono Widodo Wahono Widodo Wahyanto, Kharisma Nareswari Wahyuni, Hiatun Sri Wahyuningtyas, Intan Nanda Wakhidah, Nur Wasis Wasis Wasis Wasis Wasis Waskito, Rusyariyanto WIDOWATI BUDIJASTUTI Wihdatul Istiqah Yudanti, Yudanti Yuliana Anggraini Imran Yuni Sari Rahayu YUNI SRI RAHAYU Yunita Yunita Yunita Yunita Z. A. Imam Supardi Z. A. Imam Supardi ZA Imam Supardi Zahro, Latifatuz ZAINUL ARIFIN IMAM SUPARDI