Garuda - Garba Rujukan Digital

p-Index From 2020 - 2025

4.242

P-Index

This Author published in this journals

All Journal Jurnal Veteriner BIOTROPIA - The Southeast Asian Journal of Tropical Biology Indonesian Journal of Mathematics and Natural Sciences Jurnal Penelitian Pendidikan Lembaran Ilmu Kependidikan Rekayasa: Jurnal Penerapan Teknologi dan Pembelajaran Scientific Journal of Informatics Journal of Biology Education Agriprima : Journal of Applied Agricultural Sciences Unnes Science Education Journal Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) Jurnal Gizi Klinik Indonesia Biosaintifika: Journal of Biology & Biology Education JURNAL PANGAN Journal of Innovative Science Education Berkala Penelitian Hayati Life Science Proceeding of International Conference on Science, Education, and Technology Bookchapter Alam Universitas Negeri Semarang Prosiding Seminar Nasional Biologi Life Science Journal of Creativity Student

Siti Harnina Bintari

Unknown Affiliation

Author-ID : 242639

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Education Engineering Environmental Science Health Professions Immunology & microbiology Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

Published : 102 Documents Claim Missing Document

Claim Missing Document

Articles

6 7 8 9 10

MOLD DIVERSITY OF WREATHED HORNBILL (Rhyticeros undulatus) NEST IN MOUNT UNGARAN Margareta Rahayuningsih; Yanuar Revandi; Siti Harnina Bintari
BIOTROPIA - The Southeast Asian Journal of Tropical Biology Vol. 29 No. 1 (2022): BIOTROPIA Vol. 29 No. 1 April 2022
Publisher : SEAMEO BIOTROP

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11598/btb.2022.29.1.1615

Wreathed Hornbill (Rhyticeros undulates) is known to build nests in three cavities where they managed to live and breed. This edifice is predicted to contain various molds needed to maintain micro-environmental steadiness. This study was aimed to identify molds diversity in the Wreathed Hornbill’s nest, using samples collected from empty structure with no bird activity. The samples were obtained from the Kalisidi and Nglimut observation stations on two occasions, i.e., in 2016 and 2017. Furthermore, the samples comprised cover soil, wood and inner material, which were collected aseptically and placed in sterile Ziplock plastic bags. These samples were then diluted in sterilized distilled water to attain 10-3 mg/ mL, and subsequently inoculated on Potato Dextrose Agar (PDA), Malt Extract Agar (MEA) and Czapek Dox Agar (CDA). The inoculants were incubated at 37 °C, followed by the observation of mold colony after the 11th day. The results identified seven and nine species of molds in the Kalisidi and Nglimut observation stations, respectively. The most abundant species was Penicillium sp. which was found in composted nest materials for the whole observation periods.

PCR APPROACH FOR RAPID DETECTION OF Escherichia coli IN TEMPE USING A SPECIFIC PRIMER Siti Harnina Bintari; Fidia Fibriana; Dewi Mustikaningtyas; Retno Sri Iswari
JURNAL PENELITIAN BIOLOGI BERKALA PENELITIAN HAYATI Vol 19 No 2 (2014): June 2014
Publisher : The East Java Biological Society

Tempe known as a traditional fermented food originated from Indonesia. It has a unique flavour and texture. It also contains high protein and usually serves to substitute meat, fish, or egg as a complement to rice. The manufacture process of Tempe is quite complex and mostly, the traditional process has not employed the hygienic standard. In the process of Tempe making, there are two critical stages of the whole process; i.e. soaking of soybeans and solid state fermentation by Rhizopus sp. During the process, foodborne pathogen bacteria such as Escherichia coli could contaminate the product of Tempe. The bacterial contamination could be revealed through culture dependent methods which is costly, laborious, and time consuming. Therefore, the culture-independent method such as polymerase chain reaction using a specific primer could be applied to detect target microorganism to save time and labour. In this study, thirty-one Tempe samples collected from different manufacturers in Semarang, Central Java, Indonesia were analysed by PCR. In order to obtain the bacterial genomic DNA, a modified Chelex 100-Microwave method was employed. The results of DNA extraction showed that the method was an applicable method. It gave high quantity and quality of DNA; therefore, it could be applied in the PCR reaction. The DNA samples were employed in PCR for detection of Escherichia coli using Ecoli706F/R. It was found that 27 out of 31 samples were detected having Escherichia coli contamination showed by the presence of the amplified product size 706 bp. The application of this method could significantly reduce costs and time of analysis in the laboratory. Further response after E. coli were detected could be employed, including investigation of the critical factors in Tempe manufacturing process which allowed E. coli contamination.

Evaluasi Nilai Gizi Protein Tepung Tempe yang Terbuat dari Varietas Kedelai Impor dan Lokal Evaluation on Protein Nutritional Value of Tempe Flour Made from Imported and Local Soybean Varieties Made Astawan; Mursyid Mursyid; Deddy Muchtadi; Tutik Wresdiyati; Siti Harnina Bintari; Maryani Suwarno
JURNAL PANGAN Vol. 23 No. 1 (2014): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33964/jp.v23i1.48

Tempe merupakan produk olahan fermentasi kedelai asli Indonesia. Telah diketahui bahwa kandungan gizi tempe lebih baik dibandingkan kedelai yang tidak difermentasi. Masalah utama tempe adalah umur simpan yang relatif rendah. Salah satu alternatif pengolahan tempe adalah tepung tempe. Tujuan penelitian ini adalah untuk mengevaluasi kualitas protein tepung tempe yang terbuat dari kedelai impor dan lokal. Penelitian ini menggunakan tikus putih Sprague-Dawley sebagai hewan model. Tikus dibagi 4 kelompok berdasarkan sumber protein dalam ransum, yaitu tepung tempe kedelai impor Genetically Modified Organism (GMO)/hasil rekayasa genetika, tepung tempe kedelai impor non-GMO, tepung tempe kedelai lokal Grobogan, dan kasein sebagai kontrol. Parameter kualitas protein diukur berdasarkan metode pertumbuhan dan metode keseimbangan nitrogen. Hasil analisis menunjukkan tidak terdapat perbedaan yang nyata pada nilai food convertion efficiency (FCE), protein efficiency ratio (PER), dan net protein ratio (NPR) dari semua jenis tepung tempe. Nilai true protein digestibility (TPD) tepung tempe kedelai grobogan dan non-GMO tidak berbeda nyata, namun nyata lebih tinggi dari tepung tempe kedelai GMO, dan lebih rendah dari kasein. Tidak terdapat perbedaan yang nyata pada nilai biological value (BV) dan net protein utilization (NPU) semua sampel. Dari penelitian ini dapat disimpulkan bahwa secara umum nilai gizi protein tepung tempe kedelai lokal Grobogan tidak berbeda dengan tepung tempe kedelai impor non-GMO.Tempe is a fermented soybean product from Indonesia. It has been known that nutritional values of tempe are better than unfermented soybean. The main problem of tempe product is its short shelf life. An alternative way to solve this problem is tempe flour. The objective of this research was to evaluate the protein nutritional quality of tempe flours made from imported and local soybeans. This research used albino Sprague-Dawley rats as an animal model. The rats were divided into 4 groups based on protein source of the diet, namely: tempe flour of imported Genetically Modified Organism (GMO) soybean, tempe flour of imported non-GMO soybean, tempe flour of local Grobogan soybean, and casein as a control. Protein nutritional parameters were observed based on growth of rats and nitrogen balance methods. The results showed that there were no significant different of food conversion efficiency (FCE), protein efficiency ratio (PER), and net protein ratio (NPR) values from all of tempe flours. True protein digestibility (TPD) value of Grobogan and non-GMO tempe flours was not different, but higher than GMO soybean tempe flour, and lower than casein. There were no significant different of biological value (BV) and net protein utilization (NPU) values from all samples. This research concluded that generally the nutritional quality of protein of tempe flour from local Grobogan soybean tempe flour was not different from the protein quality of import non-GMOZT.

Karakteristik Fisikokimia dan Sifat Fungsional Tempe yang Dihasilkan dari Berbagai Varietas Kedelai (Phsyco-chemical Characteristics and Functional Properties of Tempe Made from Different Soybeans Varieties) Made Astawan; Tutik Wresdiyati; Sri Widowati; Siti Harnina Bintari; Nadya Ichsani
JURNAL PANGAN Vol. 22 No. 3 (2013): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33964/jp.v22i3.102

Tempe merupakan makanan tradisional Indonesia yang diproduksi melalui fermentasi kedelai dengan kapang Rhizopus sp. Tujuan dari penelitian ini adalah untuk membandingkan karakteristik fisik dan kimia kedelai impor (GMO, Non-GMO) dan kedelai lokal (Grobogan, Anjasmara, Argomulyo). Sebelum difermentasi, kelima jenis kedelai dibandingkan satu sama lain dalam hal ukuran, berat per 100 biji, volume, densitas kamba, impuritas, dan derajat pengembangan setelah dimasak dan direndam satu malam. Kadar air, abu, dan proteinnya juga dibandingkan. Untuk produksi tempe, kedelai disortasi, direbus, direndam, dikupas kulitnya, dan difermentasi. Tempe yang dihasilkan kemudian dianalisis kadar air, abu, protein, kapasitas antioksidan, rendemen, biaya paling efektif, dan karakteristik sensorinya. Hasil analisis menunjukkan kedelai Grobogan memiliki ukuran terbesar (19,53 g/100 biji kedelai) dan efektivitas biaya tertinggi (0,73), tetapi tidak berpengaruh nyata terhadap rendemen tempe yang dihasilkan (p > 0,05). Tempe yang dihasilkan dari kedelai Grobogan memiliki kadar air, protein, dan lemak yang sama dengan tempe dari kedelai impor. Tempe yang dihasilkan dari kedelai Argomulyo memiliki kadar protein tertinggi (52,70 persen). Kapasitas antioksidan tempe dari kedelai impor dan lokal berkisar antara 186-191 mg AEAC/kg tempe dan tidak berbeda nyata (p > 0,05) satu sama lain. Berdasarkan analisis sensori pada tempe mentah dan tempe goreng, secara keseluruhan tempe dari kedelai lokal memperoleh tingkat kesukaan yang sama dengan tempe dari kedelai impor.Tempe is Indonesian traditional food made by fermentation of soybean by the fungus Rhizopus sp. The objective of this research was to compare physical and chemical properties of import soybeans (GMO, Non-GMO) and local soybeans (Grobogan, Anjasmara, Argomulyo). Before being fermented, these import and local soybeans were compared on size, weight/100 grains, volume, bulk density, impurities, and puffing degree after being cooked and overnight soaked. The moisture, ash, and protein contents were also compared. For producing tempe, soybeans were sorted, cooked, soaked, dehulled, and fermented. The tempe moisture, ash, protein, antioxidant capacity, yield, cost effectiveness, and sensory characteristic were then evaluated. The result showed that Grobogan variety had the biggest size (19.53 g/100 soybean grains) and the highest cost effectiveness (0.73), but the yields of all tempe were not significantly different (p > 0.05). Tempe made from Grobogan soybean had moisture, protein, and fat content as high as tempe made from imported soybeans. Tempe made from Argomulyo soybean had the highest protein content (52.70 percent). The antioxidant capacity of tempe made from imported and local soybeans was about 186–191 mg AEAC/g, but was not significantly different (p > 0.05). Based on sensory evaluation of raw and fried tempe, overall tempe made from local soybeans had the same preference with tempe made from imported soybeans.

Aktivitas antidislipidemia Tepung tempe dan susu kedelai pada profil lipid tikus diabetes yang diinduksi streptozotocin Kartika Nugraheni; Siti Harnina Bintari
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 4 NOMOR 3, SEPTEMBER 2016
Publisher : Alma Ata University Press

ABSTRACTBackground : dyslipidemia increases risk of cardiovascular disease on diabetes patients. Soybean contain many bioactive compounds which can help control lipid profile.Objectives : analyze the difference between fermented soybean (tempe flour) and unfermented soybean (soymilk) on lipid profile in diabetic rats.Methods : thirty male sprague dawley rats divided into 3 groups (1) diabetic control (2) tempe flour 1,8 gr (3) soymilk 1,35 gr. Tempe flour and soymilk were given for 28 days. Profile lipid measured including total cholesterol, triglycerides, LDL cholesterol and HDL cholesterol. The data then were analyzed using Anova with confidence level of 95%.Results : the decrease values of total cholesteril, triglycerides and LDL cholesterol were better in tempe flour group (p<0,05). In addition, tempe flour group also showed better increase in the value of HDL cholesterl (p<0,05)Conclusion :fermented soybean (tempe flour) showed better antidyslipidemic activity than unfermented ones

Perubahan parameter biologik jaringan kanker payudara mencit akibat pemberian isoflavon tempe Siti Harnina Bintari; Siti Fatimah Moeis; Sarjadi Sarjadi
Jurnal Gizi Klinik Indonesia Vol 9, No 4 (2013): April
Publisher : Minat S2 Gizi dan Kesehatan, Prodi S2 IKM, FK-KMK UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijcn.18368

Background: Cancer is severe diseases caused by the changing of deoxyribonucleic acid (DNA) structure. Women who consume soy products have a lower risk for breast cancer, but it cannot be explained the kind of biomolecular aspects of soy product which gives this role.Objective: The aim of this research was to analyze the biological parameter changing of AgNORs, p53, Cas-3 and Bcl-2 in mouse (Mus musculus) C3H strain with breast cancer, as the impact of injecting isoflavone of tempeh.Method: The laboratory experimental research was done by posttest only randomized controlled group design. Subject of study were 18 mice (Mus musculus) C3H strain that were divided into 3 groups, each of which consists of 6 mice. The first group, the control (K), was not injected by isoflavone, while the second group (P1) and the third group (P2) were injected by 1.000 mg and 10.000 mg of tempeh isoflavone/kg diet/day, respectively. All groups were given the transplanted breast cancer cells. AgNORs parameters were selected to determine the level of proliferation and p53 parameters, Cas-3 and Bcl-2 to determine the appearance of apoptosis. Data were analyzed by using Manova and discriminant test for each parameter of cell proliferation.Results: Concentration of isoflavones supplementation with 1,000 and 10,000 mg / kgdiet / day gave effect to the reduction of AgNORs blots, expression of p53 and Cas-3 and increased expression of Bcl-2 in group P1 and P2 compared with control group, as indicated by high statistical values (p=0.000) between both groups or within the group. Results of discriminant test showed that Bcl-2 and AgNORs had dominant role in increased apoptosis and inhibition of cancer cell proliferation in experimental animal.Conclusion: Tempeh isoflavones can be used as a biological parameter change agent that marks the proliferation and apoptosis of mice (Mus musculus) C3H strain towards the normal cell cycle progression.

PENGEMBANGAN PERANGKAT PEMBELAJARAN DENGAN PENDEKATAN SCIENTIFIC SKILL TEKNOLOGI FERMENTASI BERBASIS MASALAH LINGKUNGAN Mulyono, Yatin; Bintari, Siti Harnina; Rahayu, Enni Suwarsi; Widiyaningrum, Priyantini
Lembaran Ilmu Kependidikan Vol 41, No 1 (2012)
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/lik.v41i1.2225

Penelitian ini bertujuan mendeskripsikan proses pembelajaran biologi di SMA 1 Kandangserang, mengembangkan perangkat pembelajaran dengan pendekatan scientific skill berbasis masalah lingkungan pada limbah produksi tempe-tahu, dan mengevaluasi validitas, efektivitas, serta kepraktisan perangkat pembelajaran tersebut. Metode yang digunakan adalah Research and Development dengan menganalisis kebutuhan kemudian mengembangkan produk dan diuji validitas, efektivitas, dan kepraktisanya hingga diperoleh produk final. Produk yang dikembangkan adalah perangkat pembelajaran dengan pendekatan scientific skill teknologi fermentasi berbasis masalah lingkungan pada limbah produksi tempe-tahu, yaitu meliputi silabus, RPP, bahan ajar, lembar diskusi peserta didik (LDPD), dan lembar penilaian scientific skill. Hasil analisis menunjukkan perangkat pembelajaran sangat valid, efektif, dan praktis diterapkan. Guru hendaknya menerapkan perangkat pembelajaran dengan pendekatan scientific skill teknologi fermentasi berbasis masalah lingkungan pada limbah produksi tempe-tahu.Â The research aims to describe biology learning process in SMA 1 Kandangserang detaily, expand learning process with scientific skill approach problem based learning, and evaluate the validity, effectivity, and practical the learning equipment. The method in this research is Research and Development, by analyzing the need and then developing a product and find the validity, effectivity, practically until gets the final product. The product that been developed is learning equipment with scientific skill technology of fermentation that principle with surrounding problems, consist of the syllabi, lesson plan, teaching materials, student discussion papers, and scientific skillâ€™s evaluation Â paper. The learning equipment is valid, efective and has been used. Learning equipment using scientific skill inenvironment problem based should be applied in making of tempe-tahu by the teacher.

Customer Segmentation Using the Integration of the Recency Frequency Monetary Model and the K-Means Cluster Algorithm Alamsyah, Alamsyah; Prasetyo, P. Eko; Sunyoto, Sunyoto; Bintari, Siti Harnina; Saputro, Danang Dwi; Rohman, Shohihatur; Pratama, Rizka Nur
Scientific Journal of Informatics Vol 9, No 2 (2022): November 2022
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/sji.v9i2.39437

Purpose: This research aims to do customer segmentation in retail companies by implementing the Recency Frequency Monetary (RFM) K-Means cluster model and algorithm optimized by the Elbow method.Methods: This study uses several methods. The RFM model method was chosen to segment customers because it is one of the optimal methods for segmenting customers. The K-Means cluster algorithm method was chosen because it is easy to interpret, implement, fast in convergence, and adapt, but lacks sensitivity to the initial partitioning of the number of clusters. To help classify each category of customers and know the level of loyalty, they use a combination of the RFM model and the K-Means method. The Elbow method is used to improve the performance of the K-Means algorithm by correcting the weakness of the K-Means algorithm, which helps to choose the optimal k value to be used when clustering.Result: This research produces customer segmentation 3 clusters with a Sum of Square Error (SSE) value of 25,829.39 and a Callinski-Harabaz Index (CHI) value of 36,625.89. The SSE and CHI values are the largest ones, so they are the optimal cluster values.Novelty: The application of the integrated RFM model and the K-Means cluster algorithm optimized by the Elbow method can be used as a method for customer segmentation.

BETTER TEACHING AND LEARNING IPA UNTUK MENGEMBANGKAN KARAKTER DAN KEMAMPUAN BERPIKIR SISWA SMP Dwi Yulianti; Siti Harnina Bintari
Jurnal Penelitian Pendidikan Vol 30, No 1 (2013): April 2013
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/jpp.v30i1.5663

This Classroom Action Research aims to developed the character and critical thinking ability of junior high school student through learning model better teaching and learning (BTL). The research included three cycles, planning, action and observation and reflection. The research subject is VII B class and XI A SMP Negeri 13 Semarang. The data obtain from observation sheet, test, and questionaire. The research result that obtained application BTL can be developed character and critical thinking ability although the criteria is medium range. This is possibly happened because the character and critical ability are the habit that should be trained repeatly and continously. Consequently, it is need more research to increase chracater and critical ability that more significant.

Efek Interaksi Ragi Tape dan Ragi Roti terhadap Kadar Bioetanol Ketela Pohon (Manihot Utilissima, Pohl) Varietas Mukibat Tri Budi Kurniawan; Siti Harnina Bintari; R. Susanti
Biosaintifika: Journal of Biology & Biology Education Vol 6, No 2 (2014): September 2014
Publisher : Department of Biology, Faculty of Mathematics and Sciences, Semarang State University . Ro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/biosaintifika.v6i2.3783

Ketela pohon (Manihot utilissima, Pohl) varietas mukibat berpotensi sebagai bahan baku bioetanol. Penelitian bertujuan untuk mengetahui efek interaksi ragi tape dan ragi roti terhadap kadar bioetanol ketela pohon mukibat dan menentukan interaksi terendah yang efektif menghasilkan bioetanol yang dapat terbakar. Sampel yang digunakan adalah ketela pohon mukibat umur 7 bulan dengan berat rata-rata 500 gram. Penelitian menggunakan Rancangan Acak Lengkap pola faktorial, yaitu konsentrasi ragi tape (0%, 0,3%, 0,6% dan 0,9%) dan konsentrasi ragi roti (0%, 0,3%, 0,6% dan 0,9%) dengan 3 kali ulangan. Parameter yang diukur meliputi jumlah sel khamir (data pendukung) dan kadar bioetanol (data utama). Data kadar bioetanol yang diperoleh dianalisis menggunakan anava dua arah dan dilanjutkan uji Duncan (DMRT) pada taraf kesalahan 5%. Hasil penelitian menunjukkan ada pengaruh interaksi ragi tape dan ragi roti terhadap kadar bioetanol ketela pohon mukibat p0,05. Konsentrasi ragi tape dan ragi roti yang tinggi menghasilkan kadar bioetanol yang tinggi. Interaksi ragi tape 0,6% dan ragi roti 0,3% (T2R1) merupakan interaksi terendah yang efektif menghasilkan kadar bioetanol yang dapat terbakar (36%). Interaksi ragi tape 0,9% dan ragi roti 0,9% (T3R3) menghasilkan kadar bioetanol tertinggi dengan rata-rata mencapai 49,8%.Cassava (Manihot utilissima, Pohl) var Mukibat is potential for bioethanol feedstock. The study aimed to determine the effects of the interaction of bread yeast and tape yeast on the concentration of mukibat cassava bioethanol and to determine the lowest effective interaction can produce flammable bioethanol. The samples used were mukibat cassava aged 7 months with an average weight of 500 grams. Research design was completely randomized design factorial, tape yeast concentration (0%, 0.3%, 0.6% and 0.9%) and the concentration of yeast bread (0%, 0.3%, 0.6% and 0.9%) with 3 replications. Parameters measured include the number of yeast cells (supporting data) and ethanol concentration (primary data). Bioethanol content data obtained were analyzed using two-way ANAVA and Duncan continued test (DMRT) at the level of 5% error. The results showed that no effect of the interaction of breads yeast and tape yeast on levels of cassava bioethanol p 0.05. The concentration of bread yeast and tape yeast yielded in high concentration of ethanol. The interaction of yeast tape 0.6% and 0.3% bread yeast (T2R1) gave the lowest effective interaction produced 36% ethanol. The interaction of tape yeast 0.9% and 0.9% bread yeast (T3R3) resulted in the highest ethanol concentration with an average reached 49.8%.

Co-Authors A.A. Ketut Agung Cahyawan W Alam, Aulia Nuanza Alamsyah - Alfiyan, Jamil Maulana Zahriyan Anam, M. Khairul Andin Vita Amalia, Andin Vita Anhari, Saeful Ani Nur Fauziah, Ani Nur Anik Ulfah, Anik Anisa Dyah P Anisa Dyah P Astrid Farmayati Caska - Chulia Mubtadiah, Chulia Danang Dwi Saputro Deddy Muchtadi DEDDY MUCHTADI Dewi Mustikaningtyas Dewi Susilowati Dhimas Fajar Eka Purnama Dwi Handayani DWI SUSILANINGSIH DWI YULIANTI Dyah Rini Indriyanti Eka - Mukaromah, Eka - Ely Rudyatmi, Ely Endah Peniati Enni Suwarsi Rahayu Evi Widowati Farikhul Ulum Farikhul Ulum Fazat Haniyya, Fazat Fernando, G. S.N. Fidia Fibriana Fitri Andiniyati Hadi Nasbey Hayati, Dwi Puji Hayati, Dwi Puji Heni Pujiastuti Ibnul - Mubarok, Ibnul - Ibnul Mubarok Ibnul Mubarok Ibnul Mubarok Ichsani, Nadya Iin Kurnia Iin Kurnia Intan Zainafree, Intan Isnaeni Karunia Annisa Istiani, Fahrun Istiani, Fahrun Jamil Maulana Zahriyan Alfiyan Jayanti, Septi Jumiyati - Jumiyati - Kartika Nugraheni Kartika Nugraheni Khairunisa, Nisrina L. Putri, Afra Fauziah Lail Isro, Abda Latipah, Rina April Lisdiana Lisdiana MADE ASTAWAN Mafaza Khaisuntaha Mafaza Khaisuntaha Maftuhah, Anis Margareta Rahayuningsih Nugroho Edi K Martien Herna Susanti Maryani Suwarno Maryani Suwarno Maryani Suwarno Masru'ah, Masru'ah Milah, Nihayatul Moeis, Siti Fatimah Muhammad Agus Muljanto Muhammad Khumaedi Mursyid . Mursyid Mursyid Mutiara Bintang Ramadani Nadya Ichsani Najah, Khoirun Nana Kariada Trimartuti Natalia Desy Putriningtyas, Natalia Desy Natalia, Lidya Ayu Nicky, Dhea Niken Subekti Nikmatul Hidayah Ning Setiati Ning Setiati Ning Setiati Nugraini, Anisa Ratna Nurika, Nurika P. Eko Prasetyo Parmin - Pramesti Dewi Pratama, Rizka Nur Priyantini Widiyaningrum Puput Roy Purnawati R. Susanti R. Susanti Rahina Nugrahani Rahmawati, Fahmi Retno - Istifarini, Retno - Retno Sri Iswari Rivana Citra R Rivana Citra r Rohman, Shohihatur Rosidah Rosidah Sadikin, Nadya Audina Nurkhafiya Saiful Ridlo Sarjadi Sarjadi Sarjadi Sarjadi Siti Alimah Siti Fatimah Moeis Siti Maesaroh Sri Sukaesih Sri Sukaesih Sri Utami Sri Widowati Sri Widowati Stephani Diah Pamelasari, Stephani Diah Sucihatiningsh Dian Wisika Prajanti, Sucihatiningsh Dian Wisika Sudarman Sudarman Sunyoto Sunyoto Sunyoto Sunyoto Syukron Rizqi, Syukron Talitha Widiatningrum Tiara Linanti, Annisa Tirtaningrum, Fitria Ayu Tri Budi Kurniawan Tri Budi Kurniawan, Tri Budi Tutik Wresdiyati Veronika Eka J Veronika Eka J Widya Hary Cahyati Widyanigrum, Dewi Widyanigrum, Dewi Winanti, Ruri Wiwi Isnaini Wulan Christijanti Wulandari K. E, Yenni Tyas Yanuar Revandi Yatin Mulyono Yuliana, Lusia Retno Yuliana, Lusia Retno Yuniarti Yuniarti Yustinus Ulung Anggraito

Title

Found 102 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 102 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 102 Documents
Search