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All Journal Jurnal Pangan dan Gizi PROSIDING SEMINAR NASIONAL JURNAL LITBANG Journal of Marine Research Value Added : Majalah Ekonomi dan Bisnis Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati Jurnal Matematika & Sains Majalah Obat Tradisional SMATIKA Journal of Biology Education SemanTIK : Teknik Informasi Jurnal Studi Komunikasi Wikrama Parahita : Jurnal Pengabdian Masyarakat Jurnal Analis Kesehatan Jurnal Ilmiah Keperawatan (Scientific Journal of Nursing) AGRITEKNO, Jurnal Teknologi Pertanian QARDHUL HASAN: MEDIA PENGABDIAN KEPADA MASYARAKAT Jurnal Informasi dan Komputer Jurnal Keperawatan Komprehensif (Comprehensive Nursing Journal) JFIOnline Jurnal Kesehatan Jurnal Bidan Pintar (JuBiTar) Indonesian Journal of Applied Research (IJAR) Diversity: Disease Preventive of Research Integrity Journal of Community Development JIKEM: Jurnal Ilmu Komputer, Ekonomi dan Manajemen PROFESSIONAL HEALTH JOURNAL Bulletin of Community Engagement Abimanyu: Journal of Community Engagement Mavis : Jurnal Desain Komunikasi Visual JURNAL AGROINDUSTRI HALAL Agrikan: Jurnal Agribisnis Perikanan Inspirasi Dunia: Jurnal Riset Pendidikan dan Bahasa Jurnal Ekbis (Ekonomi & Bisnis) Jurnal Akuntansi dan Teknologi Keuangan Jurnal Adijaya Multidisiplin Al-Khidmah: Jurnal Pengabdian Kepada Masyarakat Scientica: Jurnal Ilmiah Sains dan Teknologi Karimah Tauhid Ihsanika : Jurnal Pendidikan Agama Islam Parapemikir Jurnal Ilmiah Farmasi Transformasi Masyarakat : Jurnal Inovasi Sosial dan Pengabdian Prosiding Seminar Nasional Unimus Jurnal Pengabdian Masyarakat Indonesia (JPMI) Jurnal Abdimas Kesehatan Elang: Journal Of Interdisciplinary Research
Siti Aminah
Djuanda University, Bogor
Religion 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 Electrical & Electronics Engineering Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Medicine & Pharmacology Neuroscience Nursing Physics Public Health Social Sciences Other

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Pengaruh Jenis Alat Pengering Terhadap Karakteristik Fisik, Kimia dan Organoleptik Sup Labu Kuning Instan Rif’an Rif’an; Nurrahman Nurrahman; Siti Aminah
Jurnal Pangan dan Gizi Vol 7, No 2 (2017): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.7.2.2017.104-116

Abstract

ABSTRACTPumpkin has many contained a beta-karoten and antioxidant useful to maintain a body health. The diversification of pumpkin to be an instant soup was purposed to increase a economic value and determine for a dryer machine which was optimal and efficient to be a dryer for instant pumpkin soup. The method of this research was experiments methods using completely randomized design (RAL) monofactorial. The factor of this research was kind of dryer machine with drying treatment (cabinet dryer, vacuum dryer, oven dryer and drum dryer). The tests performed were the physical properties (Kamba density, yield and moisture content), chemical properties (Levels of beta-carotene and antioxidant activity), organoleptik characteristic (Taste, aroma, color and texture). Physical and chemical properties data were analyzed by ANOVA, and a further test using Duncan while the organoleptic test results was analyzed using the Friedman test and Wilcoxon test. The results indicated the type of dryer drying significantly different with the physical and organoleptic characteristics of pumpkin soup instant. whereas chemical characteristics were not significantly different. Best instant drying pumpkin soup was obtained from the type of the dryer drum dryer with the best treatment was (Kamba density (0.58 g / ml), yield (32.05%), savory (3.68), fragrance (3.82), viscous consistency (3.68). Keywords: pumpkin, drying, physical, chemical and organoleptic
Peran Tepung Mocaf yang Diperkaya Tepung Cangkang Telur terhadap Kadar kalsium, Densitas, dan Panjang Tulang Tikus Sprague Dawley Sholikatun Nikmah; Nurhidajah -; Siti Aminah
Jurnal Pangan dan Gizi Vol 7, No 1 (2017): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.7.1.2017.48-58

Abstract

The mocaf flour is a fermented flour made from cassava that the mocaf flour contain only slight mineral. The aim of the researt was to find out the effect of consuming the mocaf flour with egg shell powder enrichment towards calcium’s contain, length and density of Sprague Dawley Rat’s Tibia Bone. The studies method was experiment kind using Randomized Complete Block Design (RCBD) which was arranged consist of three treatments of food composition group: Treatment I (AIN 93 standar food), Treatment II ( mocaf flour with 5 % eggshell powder subtitution) and Treatment III (mocaf flour with 10 % eggshell powder substitution). The result of this study showed that the calcium content had different score in each treatment. The lowest score of the bones density was 1,2 g/cm3 in the group treatment  III (mocaf flour with 10 % eggshell powder substitution) and the highest score was in the group treatment  II (mocaf flour with 5 % eggshell powder substitution). The rat’s bones from all treatment had the same average length. There were no influence of the mocaf flour with egg shell powder enrichment’s consumption in  the rat’s tibia bones length and density. Keywords: Mocaf; egg shells; bones
AKTIVITAS ANTIOKSIDAN, KARAKTERISTIK KIMIA, DAN SIFAT ORGANOLEPTIK SUSU KECAMBAH KEDELAI HITAM BERDASARKAN VARIASI WAKTU PERKECAMBAHAN Saptya Fajar Pertiwi; Siti Aminah; Nurhidajah -
Jurnal Pangan dan Gizi Vol 4, No 2 (2013): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.4.2.2013.%p

Abstract

Utilization of black soybean (Glycinesoja) received less attention  are not as popular of the color yellow soybeans because it less attractive. Black soybeans contain phenolic compounds that function as antioxidants compounds for the body. In the germination of different ages, different metabolic phases occur. The purpose of this study was to determine the effect of black soybean germination time on antioxidant activity, total phenols, vitamin C, protein content, and organoleptic properties of milk black soybean sprouts. The study design used a mono factor completely randomized design with 5 treatments (32, 40, 48, 56, and 64 hours) and 4 replications. The results showed age germination of the antioxidant activity, total phenols and vitamin C levels to be high : 28.24%, ppm 112.392, 139.103 mg% ​​respectively for germination at 64 hours, while the protein content is low ie 1, 82%. There are differences in the effect of germination time of black soybean for antioxidant activity, total phenols, vitamin C, protein content, color, and aroma of black soybean sprouts milk. Black soybean sprouts milk acceptable to the panelists in terms of color, aroma, and flavor with an average score of 3 (love).
POTENSI CAMPURAN KECAMBAH BERAS COKLAT DAN KECAMBAH KEDELAI SEBAGAI MINUMAN FUNGSIONAL TINGGI SERAT DAN PROTEIN (Potential for Mixed Brown Rice Sprouts and Soybean Sprouts as Fuctional Beverage High Fiber and Protein) Siti Aminah
Jurnal Pangan dan Gizi Vol 1, No 2 (2010): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.1.2.2010.%p

Abstract

Brown rice sprouts and soybean sprouts potential as a functional beverage ingredients. This study aims to measure the levels of protein and fiber beverage from a mixture of brown rice sprouts and soybean sprouts, and knowing the nature organoletiknya. The materials used are brown rice, local soybean, spices and sugar. The experimental design in this study was completely randomized design with sprouted flour concentration factor with three replicates. The highest protein content in the treatment of mixing flour and sprouted brown rice seedling soybean: 10:90% as much as 35.20 g% is the lowest protein content in the treatment of 50:50% as much as 18.87 g%. The highest fiber content in the treatment of 30:70% as much as 0:35 g%, while the lowest levels in the treatment of 50%: 50% as much as 0.027 g%. Rendement sprouted brown rice flour as much as 80% and 67% soybean sprout flour. Organoletik score highest on treatment E: 50:50%.  Statistical analysis showed no treatment effect on protein content, and organoleptic, but did not affect the fiber content. Key words: Brown Rice, Soybean, Sprout, Functional Beverage
KARAKTERISTIK FISIK, KIMIA, DAN SIFAT ORGANOLEPTIK YOGHURT DENGAN CAMPURAN BERBAGAI KONSENTRASI SARI LIDAH BUAYA (Aloe vera) - Adriyan; Siti Aminah
Jurnal Pangan dan Gizi Vol 3, No 1 (2012): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.3.1.2012.%p

Abstract

Yoghurt is a beverage product derived from cow's milk that has a slightly sour taste as fermented by Lactic Acid Bacteria (LAB). Aloe vera has a content of nutrients including calcium, potassium, magnesium, vitamin A, B1, B2, B6, B complex, vitamin C, vitamin E, and protein. Need to develop into juice of aloe vera as a material added in yoghurt. The aim of study are test of pH, viscosity, total acid, fiber, and the organoleptic properties of aloe vera yoghurt. The method used is experiment with a completely randomized design (CRD) 1 factor that is with a mixture of aloe vera juice 0%, 5%, 10%, 15% and 20%. The results: pH are respectively 4.99, 5.05, 4.88, 4.87, 4.83; viscosity are 3.59 cP, 5.12 cP, 4.15 cP, 3.32 cP, 2.97 cP; total acid 0.93%, 0.95%, 1.00%, 1.00%, 1.01%; fiber content are 4.07%, 4.15%, 4.17%, 4.22%, 4.27%. The higher mix of aloe vera juice at yogurt, the lower the pH and viscosity. The best Organoleptic quality in the mixing of 5% that taste sour yogurt, viscosity viscous, sour aroma, and color white. Keywords: aloe vera juice, yoghurt, physical, chemical and organoleptic
Karakteristik Fisik dan Organoleptik Sereal Berbasis Kecambah Jagung-Kedelai Bima Bayu; Siti Aminah; Nurhidajah -
Jurnal Pangan dan Gizi Vol 7, No 1 (2017): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.7.1.2017.28-37

Abstract

The corn and soybean germination process were known to increase vitamin and mineral bioavailibility, there are not many food products were based on corn and soybean sprouts. The good nutrients content of corn and soybean sprouts potentially can be developed in to food products such as cereals. Cereals can be consumed as snack or food alternative. The general purpose of this research is to determine the effect of seedling corn and soybean sprouts formulation against physical and organoleptic characteristics of the corn-soybean sprouts cereals. The used research method is experiments using a randomized block design (RBD) monofaktorial with corn-soybean sprouts formula variation factor (control, 10:90, 30:70, 50:50, 70:30, 90:10, 100: 0). The physical (yield, kamba density, water absorbtion, and colour brightness) and organoleptic characteristics of product were analyzed, then thebest formulation results of both variable were proximate analyzed. The physical characteristics data were analyzed statistically by Anova follewed by a further test HSD while organoleptic test results were analyzed by the Wilcoxon and Friedmann test. The best result of the yield is 75,8% at 50:50, Kamba density of 0.03 g / ml in controls, water absorption of 3.7 ml / g at 50:50, and the brightness of 67.02 at 50:50. While the best organoleptic test results are cereals control. The summary result of the cornsoybean sprouts cereal with the variation on the corn-soybean sprouts formulation showed the real difference for each test performed where the best cereal formlation is 50:50.Keywords : Corn sprouts, soybean sprouts, Physical characteristics, Organoleptics, Cereal
PERANAN PLASMA LUCUTAN PIJAR KORONA TERHADAP PENURUNAN TOTAL BAKTERI SUSU SEGAR Ali Khamdi; Siti Aminah
Jurnal Pangan dan Gizi Vol 3, No 2 (2012): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.3.2.2012.%p

Abstract

Development of technological applications of plasma as a sterilization system in this case the influence of incandescent discharge plasma towards reduced of total bacteria from fresh milk has been developed and tested. Incandescent corona discharge plasma generated by a point field configuration and the DC voltage (Directing Current) 15 kV, the distance between electrode 2 cm. This system is in sterilizations observation on fresh milk in put in a 5 ml Petri dish in 9 cm and then irradiates the incandescent corona discharge plasma. Variations old incandescent lighting corona discharge plasma with 0 as the control variation 50, 100, 150, 200 seconds. Fresh milk which has been irradiate the incandescent corona discharge plasma at planting on NA medium for amount of total countbacteria. The test results showed that the differences in the old incandescent corona discharge plasma irradiation effect on the number of bacteria in fresh milk. Variations in irradiation time 0 (as control), 50, 100, 150, 200 sec positive correlated to the decrease of total bacterial fresh milk. Plasma irradiation treatment did not alter the pH and color of fresh milk. Key words: milk fresh, the incandescent corona discharge plasma, long irradiation, and total bacteria.
Kadar Kalsium dan Karakteristik Fisik Tepung Cangkang Telur Unggas dengan Perendaman Berbagai Pelarut Diode Yonata; Siti Aminah; Wikanastri Hersoelistyorini
Jurnal Pangan dan Gizi Vol 7, No 2 (2017): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.7.2.2017.82-93

Abstract

ABSTRACT The main component of poultry eggshell composition is CaCO3 which has potential to be a source of calcium. As food waste, poultry eggshells contain harmful components, organic compounds and the characteristic are rough, hard, flavorful fishy and have a les attractive color when used as food. The immercion process with chemical solution is known to improve the characteristics and purify the calcium level of eggshell flour. The general purpose of this research is to know the influence of solvent type on calcium level and physical characteristic of poultry eggshell flour. The method of research is experimental type using factorial completely randomized design, consist of 2 factors 16 treatments, namely type of solvent (HCl, CH3COOH, NaOH and H2O) and egshell species (chicken races, free-range chicken , duck and quail). Each treatment was repeated 3 times to obtain 48 units of experiments. Data on test results of calcium levels and physical characterstic analyzed using ANOVA statisticmethod followed by advanced test DMRT. The results shows a very real influence from the type of solvent and eggshell to the calcium level and physical characteristics of eggshell flour. Duck eggshell with CH3COOH soaking solution produce calcium level and physical characteristic of the best eggshell flour. Keywords: Eggshell, solvent, calcium, physical characteristic
EFISIENSI PAKAN, BERAT BADAN DAN PANJANG TULANG TIKUS YANG MENGKONSUMSI KEJALE SELAMA 6 MINGGU Siti Aminah; Muhammad Yusuf
PROSIDING SEMINAR NASIONAL & INTERNASIONAL 2015: Prosiding Bidang MIPA dan Kesehatan The 2nd University Research Colloquium
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1151.161 KB)

Abstract

One of the factors that influence the growth of food consumption. A mixture of cereals and nuts can increase the nutritional value. Germination of grains can improve the digestibility and reduce anti-nutritional compounds. Soybean is one of the main sources of vegetable protein rich in essential amino acids. KEJALE is the formula of flour corn and soybean sprouts granulated, steamed and dried. Soy sprouts have bioactive components beneficial for health. Besides bioactive components, food consumption with quality protein can improve growth. This study aims to determine the effect KEJALE consumption to changes in body weight as well as the long bones of rat. A total of 18 female rats Sprague Dawley types used in this study. Rats were divided into three treatment groups. Group I, mice without surgery with standard feed diet; group II, rats dissected by standard feed diet; group III, dissected rats with standard diet + KEJALE feed. Maintenance mice performed for 8 weeks. Treatment provision KEJALE conducted for 6 weeks. The results showed that there is influence KEJALE consumption on body weight of rats (p = 0.015). Rats that were given an extra meal has KEJALE percentage weight gain and feed efficiency the highest. Rats showed a growth pattern that is not different curves. Length rat bones no significant differences between treatment groups (p = 0139)Key Word : Kejale, Feed Efficiency, Bone, Rat
ANALISIS ZAT GIZI TEMPE FORTIFIKASI ZAT BESI BERDASARKAN PEMASAKAN Rahayu Astuti; Siti Aminah; Agustin Syamsianah
PROSIDING SEMINAR NASIONAL & INTERNASIONAL 2012: SEMINAR NASIONAL HASIL PENELITIAN 2012
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (98.886 KB)

Abstract

Anemia merupakan salah satu masalah gizi paling umum pada negara berkembang, termasukIndonesia. Diantara berbagai solusi perbaikan gizi, fortifikasi makanan merupakan salah satuupaya yang dapat dilakukan. Tempe yang berbahan dasar kedele memungkinkan sebagai alternatifmakanan untuk difortifikasi dengan besi. Tujuan penelitian ini untuk menganalisis zat gizi padatempe fortifikasi zat besi, mentah dan masak. Penelitian yang dilakukan adalah pembuatan tempefortifikasi zat besi, dimana terdapat 5 kelompok perlakuan dengan 3 ulangan. Rancanganpenelitian yang digunakan adalah percobaan satu faktor dengan dasar Rancangan Acak Lengkap(RAL). Analisis statistik yang digunakan adalah uji t indipendent dan uji Mann Whitney sertaAnova dan uji Kruskal Wallis. Analisis zat gizi dilakukan pada tempe mentah dan masak(dibacem). Hasil analisis menunjukkan terdapat penurunan yang bermakna zat gizi (protein,lemak, dan zat besi) pada tempe fortifikasi yang telah dimasak. Namun pada kadar abu dankarbohidrat mengalami kenaikan yang bermakna setelah dilakukan pemasakan (dibacem). Tempeyang difortifikasi zat besi, makin tinggi kadar zat besi yang ditambahkan pada fortifikan makakadar zat besi tempe makin meningkat (pada tempe fortifikasi mentah) dan ada perbedaan yangbermakna. Pada tempe fortifikasi masak juga ada pengaruh perlakuan terhadap kadar zat besi,namun antar perlakuan kadar zat besinya bervariasi. Pengaruh pemasakan dengan dibacemmenurunkan kadar zat besi secara bermakna (p=0,00), dimana rata-rata kadar zat besi tempefortifikasi mentah 3,36 mg menjadi 2,67 mg
Co-Authors - Adriyan Abdurrozzaq Hasibuan Achmad Fudholi Afrilia Arifatul Lael Agus Suyanto Agus Wahyudi Agustin Syamsianah Ahmad Riyadi Ahmad Royyan Ahsan Abdul Aziz Bintang Alfika Awatiszahro Ali Djunaedi Ali Khamdi Allafa, Anya Birru Almuhaimin, Almuhaimin Amalia, Elsa Amelia Putri Andriani AMINULLAH Amsar Amsar Anis Nikmatul Nikmah Anisyah, Yuni Nur Anita Rahma Riyani Aqila Nur Larasati Ardani Ramdhan Thamimy Ardhana, Iqshal Sulton Ardyansyah, Amanda Nurlita Zahra Putri Ariestyani, Imelda Arif Setiawansyah Arnati Wulansari Athori, Agus Aulia Rizki Maulani Bima Bayu boesono, hindar Cahyati, Anissa I Camilus Isidorus Christina Yuliastuti Devarigata, Ervatamia Syah DEWI SARTIKA Dewi, Okta Rahma Diah Ayu. S Dieny, Azkiya Diode Yonata Distya Rizki Hapsari Dwi Ayu Lestari Dwi Handayani Efendi, Mohammad Rizky Eny Winaryati Eny Winaryati Erna Puspasari Erva Ahsana Afifa Fadhilah, Syifa Fadjrur Rahman Febian Ageng Resta Febriansyah, Ilham Fera Marliana Sari Futri Zaharah Gun Gun Maulana, Gun Gun Hasanah, Faizatul Hengki Adi. P Husain Latuconsina I Ketut Suada Ilma, Azka Af'idatul Imroatul Farida Indah Putriana Indrastuti, Nindya Atika Indy Rizki Agustin Ivania, Gissela Putri Janti Soegiastuti Jayawarsa, A.A. Ketut Joko Riyanto Joko Teguh Isworo Julia, Dini Friska Kacung Marijan, Kacung Kautsar, Achmad Kharyani, R. Aldini Khofidhotur Rofi’ah Krisna William Pradana Lenia W Audrea Lestari, Fetri Lia Amalia Mahardiyanto, Agus Maisar, Meli Marhamah, Irma Siti Maria Tuntun Maulana, Thowil Fikri Mayasari Putri Ardela mega puspita, nara lintan Mei Wulan Sari Meirna Eka Fitriasnani Miftahul Husna Mukholidah, Ainul Muslim, Abdul Azis Mutia Safitri Nadia Sa’bani Nana Kariada Trimartuti Nanda Puspita. S Nara Lintan Mega Puspita Nihaya, Ina Uswatun Nihullohti, Astam Nindya Atika Indrastuti novitasari, fajri Nugraheni Febrianti S Nur Faizin Nur Muji Astuti Nurahman, Nurahman Nurcahali, Fani Nurhidajah - Nurrahman Nurrahman Nurrahman Nurrahman Nurul Amelia Nurul, Eka Nur’utami, Dwi Aryanti Nyimas Rahma. K Omalia, Noka Oviana Lisa Permassari, Ega Permatahati, Ghina Sri Pertiwi, Sri Rejeki Retna Putra, Eric Dwi Putri Adelia. M PUTRI WULANDARI Putri, Syabanaila Qisthina, Dalilah Raden Siti Nurlaela Rahayu Astuti Rahayu Astuti Rahma Kusuma Dewi Rahmadiani Rahmadiani Rahman, Fikri Abdul Rahman, Muhammad Fajar Wahyudi Rahmawati, Siti Irma Ramadani, Vika Ramadhan, Majida Ria Azizah Tri Nuraini Rif’an Rif’an Rindi Permata.S Rizki Fadilah Rosy Hutami Rr. Suprantiningrum Rusi Rusmiati Aliyyah Salsabila, Anggun Nur Salsabilla Nur. C Saniyya, Ashila Nasyadhiya Saptya Fajar Pertiwi Saputra, Mohammad Wahyu Dimas Sari Dewi Sinta Sari, Putri Mustika Sephia Panorama Setia Iriyanto Sholikatun Nikmah Siti Nurhalimah Sony Kuswandi Sri Haryanti Sri Ngabekti Sri Peni Fitrianingsih Suci Mulyani Sugiarti, Mimi Sulaeman, Devi Sumina Rambe Suwaldi . Suyitno, Yesica Melia Rani Syaipuddin Ritonga Syifa Fauziah Tanjung, Yulia Windi Tina Mayasari Tira Gustiara Dewi Titi Rohmayanti Udhma, Hana’ul Ulfa Nurullita Wahyono Wahyono Wahyu Handoyo, Wahyu Wifaayatul Ainiyah Wikanastri Hersoelistyorini Wismanto Wismanto Wulandari Meikawati Yanti, Helma Yanuaringsih, Galuh Pradian Yoti, Agatha Dwi