Garuda - Garba Rujukan Digital

p-Index From 2021 - 2026

10.31

P-Index

This Author published in this journals

All Journal Jurnal Agronomi Indonesia (Indonesian Journal of Agronomy) Jurnal Keteknikan Pertanian Jurnal Pengabdian Kepada Masyarakat Sakai Sambayan Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Mimbar Agribisnis: Jurnal Pemikiran Masyarakat Ilmiah Berwawasan Agribisnis Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Agrotek Tropika Journal of Tropical Crop Science Paspalum: Jurnal Ilmiah Pertanian Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal Agrotropika MAKILA: Jurnal Penelitian Kehutanan Jurnal Agricultural Biosystem Engineering Open Science and Technology Jurnal Perencanaan dan Pengembangan Kebijakan Open Community Service Journal Open Global Scietific Journal Jurnal Pengabdian Masyarakat dan Riset Pendidikan Jurnal Pengabdian Fakultas Pertanian Universitas Lampung

Sandi Asmara

Jurusan Teknik Pertanian Fakultas Pertanian Universitas Lampung

Author-ID : 235054

Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Transportation Other

Published : 97 Documents Claim Missing Document

Claim Missing Document

Articles

1 2 3 4 5

Pengaruh Komposisi Campuran Serbuk Batang Singkong dan Serai Wangi terhadap Kualitas Obat Nyamuk Bakar Dahlia Dahlia; Sandi Asmara; Muhammad Amin; Sapto Kuncoro
Jurnal Agricultural Biosystem Engineering Vol 1, No 4 (2022): Desember 2022
Publisher : abe.fp.unila.ac.id

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

Mosquito repellent are drugs used to repel or kill mosquitoes. Eco-friendly mosquito repellent or vegetable mosquito repellent can be made from various types of vegetable raw materials that contain mosquito-killer / repellent compounds such as cassava stem powder waste and citronella. This cassava stem waste is very potential to be used because it is being one of the environmental problems in Indonesia. This research aims to establish the formation of mosquito repellent made from cassava stem powder and citronella, determine the suitability of quality based on the specifications of mosquito coils produced against SII No.1113-84 and organoleptic testing of mosquito coils. This research was conducted using a completely randomized design (CRD) with five treatments and three replications. The experiment consisted of 5 levels of mixed composition, namely 30% cassava stalks: 70% citronella (P1), 40% cassava stalks 60% lemongrass fragrant (P2), 50% cassava stalks: 50% citronella (P3), 60% cassava stalks. 40% citronella (P4), and 70% cassava stalks: 30% lemongrass (P5). The results showed that the mosquito repellent formed had a circle dimension of 81 cm, a diameter of 12 cm, a light brown color, a width of 7 mm, and a thickness of 4 mm. The quality of mosquito repellent based on the specifications is as follows: the moisture content range from 5.36 - 9.41% which fulfill the 80% quality standard, the burning time range from 3 - 4 hours, and the weight per seed range from 9.35 - 9, 77 grams. Judging from the quality based on these specifications, the mosquito repellent that is made does not fulfill the quality based on the specifications and quality requirements of SII. However, the mosquito repellent made is suitable for use as natural mosquito repellent because it is close to SII. Meanwhile, based on the organoleptic test with aroma parameters, the best natural mosquito repellent are treatment 1, formed by a mixture of 30% cassava stalks and 70% citronella. Panelists gave an average score of 4.7 with the criteria being fragrant to very fragrant. Keywods: Cassava Stem Powder, Citronella Powder, Mosquito Repellent.

STRATEGI PENYEDIAAN RUANG TERBUKA HIJAU PUBLIK BERDASARKAN JUMLAH PENDUDUK DI KOTA BANDAR LAMPUNG TAHUN 2021-2030 Nikolaus Saras Kurniawan; Sandi Asmara; Adnin Musadri Asbi
Jurnal Perencanaan dan Pengembangan Kebijakan Vol 2 No 1 (2022): April 2022
Publisher : Lembaga Penelitian, Pengabdian Masyarakat, dan Penjaminan Mutu (LP3) ITERA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35472/jppk.v2i1.672

One important element in the region is the existence of green open space, especially public green open Spaces that have ecological, cultural, economic, aesthetic, and also urban/regional. The need for public green open space as a means of recreation and community interaction is not balanced with the number of available public green open spaces that can balance the population. The public green open space affects the number of people, the more people in one city the need for green open space increases. This method of research analysis is a SWOT analysis in which in research results from the public green open space analysis, population projections, and land use & gravelly. The results are a strategy that can help restore the supply of green open Spaces on the green side of population, which is: optimize the water use areas to make green public Spaces, to use the removal of the land for public green Spaces, to use the ground in hill areas for use as open space. Public green areas such as parks or forests, and they promote and maintain the green facilities that support public activities.and maintaining reforestation of facilities that support community activities.

Pemanfaatan PETOKONG (Pemotong Bibit Singkong) Untuk Menciptakan Bibit Singkong Seragam dan Meningkatkan Produksi Sandi Asmara; Sapto Kuncoro; Raden Ajeng Diana Widyastusi; Purba Sanjaya
Open Community Service Journal Vol. 1 No. 2 (2022): Open Community Service Journal
Publisher : Research and Social Study Institute

Keberadaan limbah batang singkong dan ketersediaan bibit yang berkualitas menjadi permasalahan yang ada di Desa Sukobinangun. Ketepatan waktu tanam akibat kurangnya bibit serta kualitas bibit yang ada menjadi fenomena yang memerlukan solusi. Mahalnya bibit dan masih rendahnya produksi singkong per hektar juga memerlukan adanya perubahan. Solusi yang ditawarkan untuk menyelesaikan masalah tersebut adalah melaksanakan diseminasi alat PETOKONG hasil penelitian Fakultas Pertanian Unila ke masayarakat untuk menghasilkan bibit singkong dengan kapasitas tinggi, berkualitas dan berdaya tumbuh tinggi. Solusi lain adalah membuktikan keunggulan pertumbuhan dan kualitas bibit hasil kinerja PETOKONG dibanding dengan bibit yang dibuat menggunakan golok. Metode yang digunakan dalam diseminasi teknologi ini ke masyarakat adalah metode “THREE IN ONE” yaitu metode penyelesaian masalah dengan menerapkan tiga bentuk pemberdayaan masyarakat yang terintegrasi dalam satu rangkaian kegiatan diseminasi. Pemberdayaan pertama, meningkatkan pengetahuan, kemampuan dan ketrampilan masyarakat dalam menangani dan mengelola limbah batang singkong dengan penerapan teknologi PETOKONG. Pemberdayaan kedua, meningkatkan kemampuan dan ketrampilan masyarakat dalam membuat produk bibit singkong berkualitas menggunakan Teknologi PETOKONG. Pemberdayaan ketiga, meningkatkan kemampuan masyarakat mengembangkan potensi dan peluang pasar pengadaan bibit singkong berkualitas sebagai upaya untuk memacu motivasi masyarakat tentang spirit kewirausahaan melalui pertambahan nilai produk turunan serta peningkatan pendapatan masyarakat Kampung Sukobinangun, khususnya Kelompok Tani mitra

Pemanfaatan Rabikong (Pengerat Bibit Singkong) Untuk Meningkatkan Produksi Singkong Secara Bertingkat Sandi Asmara; Sapto Kuncoro; Neli Aida
Open Community Service Journal Vol. 1 No. 2 (2022): Open Community Service Journal
Publisher : Research and Social Study Institute

Target yang diharapkan dari kegiatan desiminasi ini adalah memperoleh wawasan baru, pengetahuan dan ketrampilan masyarakat dalam memandang dan menangani keberadaan limbah batang singkong. Cara pandang yang sederhana dan apa adanya yang memandang limbah biomassa adalah sesuatu yang bisa dibuang dan dibakar saja harus dirubah menjadi cara pandang yang kreatif, inovatif yang menjadikan limbah biomassa sebagai bahan baku sebuah atau berbagai produk turunan bernilai tambah dan layak dikomersilkan. Harapannya, dengan terwujudnya cara pandang yang kreatif dan inovatif diharapkan mitra mampu lebih luas wawasan dan pemikirannya dalam menangani dan memanfaatkan limbah biomassa yang banyak tersedia disekitarnya. Dalam kegiatan diseminasi teknologi penanganan limbah batang singkong ini metode yang digunakan adalah metode THREE IN ONE, dimana tiga jenis pemberdayaan masyarakat dilakukan dalam satu rangkaian kegiatan yang terintegrasi. Pemberdayaan pertama meningkatkan pengetahuan, kemampuan dan ketrampilan masyarakat dalam menangani dan memanfaatkan limbah batang singkong dengan penerapan teknologi Rabikong. Pemberdayaan kedua, meningkatkan kemampuan dan ketrampilan masyarakat dalam membuat produk turunan bibit singkong kerat dan berkualitas. Pemberdayaan Ketiga, meningkatkan kemampuan masyarakat mengembangkan potensi, peluang pasar, permodalan dan kerjasama dalam mengembangkan pemasaran produk bibit singkong kerat dan berkualitas sebagai upaya untuk memacu motivasi masyarakat tentang spirit kewirausahaan melalui pertambahan nilai produk turunan serta peningkatan pendapatan masyarakat Kampung Suko Binangun, khususnya Kelompok Tani mitra.

Uji Kinerja Pemotong Bibit Singkong Adnan Bahrul Ulum; Sandi Asmara; Warji Warji; Siti Suharyatun
Jurnal Agricultural Biosystem Engineering Vol 2, No 1 (2023): March 2023
Publisher : abe.fp.unila.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jurnal abe.v2i1.6932

Preparation of cassava seeds is usually done manually so it takes a relatively long time. TEP-1 type cassava stem cutter (Petokong) is a solution to meet the needs of cassava seeds in large quantities and quickly. This study aims to determine the performance of TEP-1 type Petokong and to compare it with manual cutting using a machete and saw, as well as to find out the cuttings of the seeds produced. The research was conducted in May 2019, at the Integrated Field Laboratory, Faculty of Agriculture, University of Lampung. The research was conducted by cutting cassava seeds using 3 different cutting tools, namely machetes, saws and TEP-1 type petokong. The research parameters consisted of cutting capacity, seedling size uniformity, seedling damage and growth test. The results showed that the highest cutting capacity of cassava stems was TEP-1 type petokong which produced 9720 seeds/hour while cutting using a saw produced 3600 seeds/hour and the lowest was cutting using a machete, as many as 1800 seeds/hour. The uniformity of cassava seeds cut using a TEP-1 type petokong is 99%, while cutting using a saw is 95%, and using a machete is 40%. The lowest percentage of damage to seedlings resulting from cutting was using TEP-1 type petokong which was 2%, damage to seedlings using saw was 10%, and using machetes was 20%. The results of testing the growth of seedlings up to the roots explained that cutting using a TEP-1 type of petokong had perfect and spreading root growth, cutting with a saw showed uneven root growth and cutting using a machete the root growth only occurred on several sides of the cassava seedlings. Keywords: Capacity, Cassava Stems, Cutting Tools.

Unjuk Kerja Alat Pemotong Pelepah Sawit Tipe Egrek Secara Manual dan Mekanis Menggunakan Mesin Husqvarna 327 LDx Sandi Asmara; Forky Indra Kano; M. Zen Kadir; Siti Suharyatun
Jurnal Agricultural Biosystem Engineering Vol 2, No 1 (2023): Maret 2023
Publisher : abe.fp.unila.ac.id

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

The cutting of palm frond using sickle manually produces low productivity and high accident risk. Therefore, it is required a mechanical sickle that can increase its productivity and reduces the risk of a work accident. The purpose of this research was to determine work capacity, workload, and energy requirement. The treatment in this research was based on the differences of high oil palm trees (5 m and 7 m) and the number cut off fronds (5, 10 and 15). The result showed the comparison of the highest capacity between manual and mechanical sickle at 5 m height counted 494 and 743 fronds/hour and at 7 m height of 676 and 817fronds/hour. In workload testing there is data that is needed to rest on the operator, that is on testing data of 10 fronds and data of 15 fronds manually with tree height of 5 m and 7 m and on other test data including activities that do not cause operator fatigue. The range energy requirement for oil palm frond cutting process of 5 fronds, on the height of trees 5 m and 7 m all data are included in the classification of light workloads with Energy Expenditures with a range of 2.5-5.0 Kcal/minute. The range energy requirement for oil palm frond cutting process of 10 fronds and 15 fronds, on the height of trees 5 m and 7 m all data are included in the classification of moderate workloads with Energy Expenditures with range 5,0-7,5 Kcal/minute. Keyword: A Mechanical Sickle Type with Husqvarna Machine 327 LDx, Oil Palm Frond, Manual Sickle Type.

Producing Soursop Chips Using Vacuum Frying Fryer with Modification of Temperature and Pressure Sandi Asmara; Sapto Kuncoro; Warji; Panga Argovani
Open Science and Technology Vol. 3 No. 1 (2023): Open Science and Technology
Publisher : Research and Social Study Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33292/ost.vol3no1.2023.80

Sirsak merupakan buah yang cukup bernilai ekonomis, namun merupakan buah yang mudah busuk dan mudah rusak sehingga dapat mengakibatkan turunnya nilai jual buah sirsak. Karena buah sirsak mudah rusak, pengelolaan pascapanen yang buruk dapat mengakibatkan kehilangan hasil yang signifikan. Buah sirsak yang matang memiliki umur simpan hanya 2-3 hari. Karena umur simpan buah sirsak relatif terbatas, diperlukan diversifikasi produk dari buah sirsak, seperti mengolaj sirsak menjadi keripik. Pada umumnya penggorengan standar tidak bisa digunakan untuk membuat keripik sirsak. Namun, seiring dengan peningkatan teknologi, penggorengan vakum memungkinkan produksi keripik sirsak. Penelitian ini menggunakan rancangan acak lengkap faktorial dengan dua variabel yaitu suhu penggorengan faktor I (75, 80, dan 85 °C) dan tekanan penggorengan faktor II (-65, -68, dan -71 cmHg). Data yang diperoleh dianalisis, dilanjutkan dengan uji organoleptik dan pembobotan parameter. Parameter yang dianalisa adalah kadar air, susut bobot, lama waktu penggorengan, sedangkan untuk uji organoleptik dilakukan terhadap warna, rasa, kerenyahan dan aroma. Hasil penelitian menunjukkan bahwa pengaruh suhu dan tekanan penggorengan vakum terhadap mutu keripik sirsak berpengaruh sangat nyata terhadap kadar air, susut bobot, lama waktu penggorengan, dan uji organoleptik terhadap warna, kerenyahan, rasa dan aroma. Nilai Kadar air berkisar 4,33 – 7,44% susut bobot berkisar antara 69,33 – 75,16% dan lama waktu penggorengan berkisar antara 39 – 49 menit. Soursop is a fruit that is quite economically valuable, but soursop is included in perishable fruit, where the fruit is easily damaged which can lead to a decrease in its selling value of soursop fruit. The perishable nature of soursop fruit can result in high yield losses if not properly handled post-harvest. Ripe soursop fruit can only last for 2-3 days. The short shelf life of soursop causes the need for product diversification from soursop fruit. Generally, soursop chips cannot be made using conventional frying. However, as technology advances using vacuum frying, processing soursop into chips makes it possible. The study used a factorial completely randomized design consisting of two factors, namely factor I frying temperature consisting of 75, 80, and 85 and factor II frying pressure consisting of 65, 68, and -71 cmHg. The data obtained were analyzed, followed by organoleptic tests and parameter weighting. Parameters analyzed were moisture content, weight loss, and length of frying time, while organoleptic tests were carried out on color, taste, crispness, and aroma. frying time, and organoleptic test for color, crispness, taste, and aroma. The water content value ranged from 4.33 to 7.44%, the weight loss ranged from 69.33 to 75.16%, and the frying time ranged from 39 to 49 minutes.

Effect of Amount and Type of Fuel on The Smoked Fish Quality Sandi Asmara; Oktafri; Tamrin; Putri Windasari
Open Global Scientific Journal Vol. 1 No. 2 (2022): Open Global Scientific Journal
Publisher : Research and Social Study Institute

Indonesia has a diverse range of fish species in both seawater and freshwater. Lampung is one of the provinces in Indonesia that has a rich diversity of fish species. Lampung has a wide variety of fish species, including tilapia. Tilapia is a food material that decomposes quickly due to bacteria and microorganisms. As a result, one of them is the need for profitable handling by utilizing smoking technology. Smoked fish is popular in Lampung, but the most commonly used fuel is coconut shell, coconut coir, and corn cobs. The use of common fuel in the community still cannot assess the smoking fuel that can produce good quality standards of fish. As a result of the aforementioned issues, the research was to evaluate effect of fuel quantity and type on the quality of smoked fish. The goal of this study is to determine the effect of fuel amount on tilapia smoking, the type of fuel that can produce smoked fish of optimal quality, and the cost of fuel needed for tilapia smoking using coconut shell fuel, coconut coir, and corn cobs. The method used in this study was organoleptic testing on 25 panelists using a smoked fish score sheet determined by SNI smoked fish, and then the panelists' scores were processed using excel. The amount of fuel used and the duration of smoking have no effect on the quality value of smoked fish, and the type of fuel that can produce smoked fish of optimal quality, namely coconut coir, passed the SME (export quality certificate) standard with an organoleptic value of smoked fish of 8.0.

Effect of Temperature and Pressure in Producing Thick Cassava Chips Using Vacuum Frying Sandi Asmara
Open Global Scientific Journal Vol. 1 No. 2 (2022): Open Global Scientific Journal
Publisher : Research and Social Study Institute

Lampung province is one of Indonesia's cassava production centers. Lampung Province is currently Indonesia's largest cassava producing area, capable of producing 60 percent of the country's tapioca needs. Cassava chips are not a new product for Indonesians. Processing cassava into thick cassava chips using vacuum frying technology is a promising technology that can increase the economic value of cassava tubers while also meeting consumer demand for innovation in the shape and size of cassava chips. The problems investigated in this study include determining the optimal temperature required to produce thick cassava chips of the highest quality and the optimal pressure required to produce thick cassava chips of the highest quality. The aims of this study was to determine the optimum temperature and pressure required to produce thick cassava chips with the best quality at temperatures of 80 C, 85 C, and 90 C and pressures of -65 cmHg, -68 cmHg, and -72 cmHg. Data analysis in Microsoft Excel software using Anova analysis to determine the effect of temperature and pressure on frying time, moisture content, weight loss, and organoleptic test. The effect of temperature and pressure on the frying using vacuum frying in the manufacture of thick cassava chips was studied. Temperature and pressure affect the water content, length of frying, and organoleptic test of aroma, color, taste, and crispness. The best quality of thick cassava chips has the lowest moisture content of 3.01% and the shortest frying time of 38 minutes, as well as the favorite score of the hedonic aroma test 3.87, taste 4.37, color 4.17, and crispness 4.73 on a scale of 1-5 contained in the treatment with optimal temperature and pressure, temperature 90 C and pressure -72 cmHg.

Production of Bio Charcoal Briquettes Made from Coal and Palm Fronds Sandi Asmara; Winda Rahmawati; Tamrin; Ipang Setiawan
Open Global Scientific Journal Vol. 2 No. 1 (2023): Open Global Scientific Journal
Publisher : Research and Social Study Institute

Biomass from oil palm fronds has not been effectively utilized in Central Lampung, there is a need for alternative processing of palm oil fronds into more useful materials. One method of processing palm fronds is to create bio charcoal briquettes, which are used as an alternative fuel. The purpose of this research was to see how palm fronds and particle size of palm oil fronds affected the properties of bio charcoal briquettes. The factorial completely randomized design (CRD) was used in the research with one factor, namely the particle size of the oil palm fronds passing through the sieve with one treatment, namely 20 mesh. To produce 25 experimental units, the study used five treatments with five replications. The obtained material was then tested for LSD. The results revealed that palm fronds had no impact on briquette density, moisture content, compressive strength, shatter resistance index, or rate of burning. The particle size of palm leaves going through the 20 mesh sieve affects density, compressive strength, shatter resistance index, and burning rate significantly. The findings revealed the following features of bio charcoal briquettes: The moisture content is 5.17-6.89%, the heating value is 4372.42 - 5074.50 cal/g a density of 0.568-0.674 g/cm3, a compressive strength of 3.85 - 4.58 kg/cm2, a shatter resistance index of 12.58-17.19%, a burning rate of 1.40-1.47 gram/minute, and a bottom temperature of 287°C. (for 60 minutes and a mass of 200 grams).

Co-Authors AA Sudharmawan, AA Abd. Rasyid Syamsuri Abdilah, Rois Aditia Haidar Aditiya, Muhammad Kharisma Aditya, Muhammad Alif Adnan Bahrul Ulum Agung Pratama Agus Haryanto Agus Haryanto Agus Karyanto Agus Karyanto Ahmad Dharu Athallah Ahmad Tusi Airansi, Adraisna Aldama, Daffa Chairunissa Aldo Christian Ali Rahmat Aliftama, Althoriq Rizky Amalia, Anggun Clarisa Amanullah, Deo Arif Amelia, Ayu Andayani, Siti Andini, Tiara Angraeni, Rini Anhar, Satria Radly Ardianto, Asep Asbi, Adnin Musadri Asshidiq, Miftahul Huda Azmi, Faadiyah Nurul Bramayuda, Taufiq Budianto Lanya Budianto Lanya Bustomi Rosadi Chandra Pranata Christine Wulandari Cicih Sugianti Cicilia Novian Puspitarini Dahlia Dahlia Danesta Ayu Saputri Dedi Hermawan Dodi Setiawan Doria, Cici Dwi Dian Novita Elhamida Rezkia Amien Fauzan, Naufal Dani Febryan Kusuma Wisnu Ferdita Kurnia Fery Dwiriyanto Firdasari Firdasari Firmansyah, Aulia Chandra Fitria Tsani Farda Forky Indra Kano Gemilang, Tirta Satria Hayane Adeline Warganegara, Hayane Adeline Indah Listiana Intan Nuraini Ipang Setiawan Irfan Ardiansah Irfan Musyaffa Jati, Dhanur Pramono Jati, Galih Kuncoro Jayanegara, Hanissa I Juliantoro, Rizky Alif Kamadie Sumanda Syafis Ktut Murniati Kuncoro, Sapto Kurnia, Berti Kurniadi, Riko Kus Hendarto, Kus Kusuma, Abi Satria Jaya Kuswanta Futas Hidayat Luthfi Wisnu Wijaya M. Amin M. Zen Kadir Made Aditya Putra Mahesa, Khoirul Muhammad Dendi Manullang, Gregoius Tua Chandra Mareli Telaumbanua Meilani, Kezia Yesi Mohamad Amin Mohamad Amin Muhamad Nurdin Yusuf Muhamad Teguh Angga Saputra Muhammad Amin Muhammad Amin Nahak, Gradiana Eny Neli Aida Nikolaus Saras Kurniawan Nugraha, Danang Rezki Nurpilihan Bafdal Nurpilihan Bafdal Oktafri Oktafri Oktafri Oktafri Oktafri Oktafri Oktafri, Oktafri Panga Argovani Perdana, Tio Arya Prasetyo, Gilang Putra Priska Diana. S Putri Windasari Putri, Mustika R. A. Bustomi Rosadi Raden Ajeng Diana Widyastusi Raden Ajeng Diana Widyastuti Rala, M.Andrian Soni Ramadhani, Julia Ratna Puspita, Ratna Resa Anggraini Resha Moniyana Putri Ridho Al Akbar Gustam Ridwan Ridwan Ridwan Ridwan Ridwan Ridwan, Ridwan Riskia, Annissa Cindra Rohman, Fatkhur S, Rizki Kurniawan Samsul Bakri Samudro, Panji Ario Sanjaya, Purba Sapto Kuncoro Saputra, Rio Dwi Sari, Selvi Yunita Satya, Dheo Ihza Amaya Sembiring, Rinawati Setiawan, Fajar Arief Setiawan, Firnando Anggi Setiya Wati, Tri Agus Sinaga, Elisabeth Intan Siti Anisa Siti Suharyatun Syamto, Ilham Nur Tamrin Tamrin Tamrin Tamrin Tamrin Tamrin, Tamrin Tanto Pratondo Utomo Teguh Endaryanto Utomo, Basri Wahyu W, Nazova Falhbian Wahyu Ratnaningsih Wan Abbas Zakaria Warji Warji Wicaksono, Steffanus Adrian Wibowo Widyastuti, R. A. Diana Winda Rahmawati Winda Rahmawati Winda Rahmawati Winda Rahmawati Yudi Haryono YUSNITA YUSNITA Yusnita yusnita Yuyun Ari Trisnawati Zainal Abidin Zakaria, Rizky

Title

Found 97 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 97 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 97 Documents
Search