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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Pangan dan Gizi METANA Agrointek Biology, Medicine, & Natural Product Chemistry Jurnal Ilmu Pangan dan Hasil Pertanian AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian JST ( Jurnal Sains Terapan ) Indonesian Food and Nutrition Progress Biosel: Biologi Science and Education Jurnal Surya Masyarakat JURNAL CEMERLANG: Pengabdian pada Masyarakat Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jambura Journal of Chemistry Journal of Food and Culinary Jurnal Mutu Pangan : Indonesian Journal of Food Quality J-ADIMAS (Jurnal Pengabdian kepada Masyarakat) INTEGRITAS : Jurnal Pengabdian Jurnal Surya Masyarakat International Journal of Advance Tropical Food (IJATF) IJECS: Indonesian Journal of Empowerment and Community Services Jurnal Teknologi Pangan Jurnal Ilmiah Berkala: Sains dan Terapan Kimia Journal of Innovative Food Technology and Agricultural Product Jurnal Ilmu-Ilmu Pertanian
Arief Rakhman Affandi
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Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Public Health Social Sciences Other

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KAJIAN SIFAT ANTIBAKTERI EMULSIFIER MONOLAURIN YANG DIHASILKAN DARI REAKSI KIMIAWI DAN ENZIMATIS Arief Rakhman Affandi
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 1, No 2 (2017)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v1i2.2097

Abstract

Monolaurin merupakan salah satu bentuk monogliserida yang memiliki kandungan asam laurat yang cukup tinggi. Selain dapat berfungsi sebagai emulsifier, produk ini juga memiliki sifat antibakteri yang cukup tinggi. Oleh karena itu, produk ini banyak diaplikasikan dalam dunia farmasetikal dan industri pangan. Produk monolaurin dapat dihasilkan dari berbagai sumber bahan baku yang memiliki kandungan asam laurat cukup tinggi, seperti minyak kelapa dan minyak inti sawit. Kedua jenis minyak nabati ini diketahui memiliki kandungan asam laurat sekitar 40-60%. Proses produksi dapat dilakukan secara kimiawi atau enzimatis dimana masing-masing jenis reaksi memiliki kelebihan dan kelemahan baik dari segi proses pembuatan dan karakteristik fisikokimianya. Beberapa penelitian menunjukkan bahawa monolaurin lebih efektif menghambat pertumbuhan bakteri Gram positif dibandingkan bakteri Gram negatif.
PENGEMBANGAN DESA JUNGSEMI MENJADI “THE SPORT AND AGRICULTURAL BEACH” Rosalina Ginting; Maftukin Huda; Valdyan Drifanda; Arief Rakhman Affandi
LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 3 No 2 (2019)
Publisher : Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Andalas Kampus Limau Manis - Padang, Sumatera Barat Indonesia-25163

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (403.116 KB)

Abstract

Pengembangan desa menjadi area wisata memerlukan manajemen yang bagus. Desa Jungsemi merupakan salah satu desa di kabupaten Kendal yang miliki potensi untuk dikembangkan menjadi desa wisata dikarenakan memiliki pantai yang cukup bagus. Permasalahan yang dihadapi oleh Desa Jungsemi adalah belum adanya aturan yang cukup jelas mengenai pengelolaan desa wisata. Kegiatan yang dilakukan sesuai dengan topik permasalahan yang dihadapi oleh Desa Jungsemi. Pelaksanaan pelatihan manajemen pariwisata pantai memiliki pengaruh yang cukup besar dalam terbentuknya desa wisata yang ramah pengunjung. Tujuan dilakukannya kegiatan pengabdian ini adalah untuk memberikan pengarahan terkait pengembangan Desa Jungsemi menjadi desa wisata pantai dan pelatihan pengolahan semangka menjadi minuman isotonik. Pembuatan standard operational procedure (SOP) pengelolaan daerah wisata dapat memperbaiki kondisi pantai yang dijadikan sebagai objek wisata. Pelatihan pembuatan minuman isotonik mampu meningkatkan keterampilan masyarakat dalam mengolah buah semangka menjadi produk pangan yang memiliki nilai jual yang tinggi. Kata kunci: Desa wisata, Manajemen, Isotonik, Pantai indah kemangi ABSTRACT The development of the village into a tourist area requires good management. Jungsemi village is one of the villages in Kendal district which has the potential to be developed into a tourist village because it has a pretty good beach. The problem faced by Jungsemi Village is that there are no clear rules regarding the management of tourism villages. The activities carried out in accordance with the topic of the problems faced by Jungsemi Village. The implementation of beach tourism management training has a considerable influence in the formation of tourist-friendly tourist villages. The purpose of this community service activity is to provide guidance related to the development of Jungsemi Village as a beach tourism village and watermelon processing training into isotonic drinks. Making a standard operational procedure (SOP) in the management of tourist areas can improve the condition of the beach which is used as a tourist attraction. Isotonic drink making training can improve people's skills in processing watermelon into food products that have high selling points. Keywords: Tourist village, Management, Isotonic, Beautiful beaches of basil
Pelatihan Pengolahan Produk Bakeri Berbasis Tepung Umbi Lokal di Pondok Pesantren Sultan Fatah Semarang Arief R. Affandi; M. Khoiron Ferdiansyah; Nur Aksin
LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 2 No 2 (2018)
Publisher : Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Andalas Kampus Limau Manis - Padang, Sumatera Barat Indonesia-25163

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (441.66 KB) | DOI: 10.25077/logista.2.2.40-44.2018

Abstract

ABSTRAK: Pengolahan bahan pangan lokal merupakan salah satu strategi dalam menciptakan kestabilan kondisi ketahanan pangan di negara Indonesia ini. Permasalahan yang dihadapi adalah rendahnya minat masyarakat untuk mengolah bahan pangan lokal ini menjadi beberapa produk yang bermutu tinggi. Pemanfaatan bahan pangan lokal, seperti umbi-umbian dan jenis serealia nonberas dapat mengurangi tingkat ketergantungan masyarakat terhadap bahan baku terigu yang notabenenya termasuk barang nonlokal (impor). Kegiatan pengabdian bertujuan untuk sosialisasi program diversifikasi pangan ini kepada para pengelola dan anak asuh Pondok Pesantren Sultan Fatah yang berlokasi di Kelurahan Wonosari Kecamatan Ngaliyan Kota Semarang melalui pengolahan produk bakeri berbahan dasar tepung umbi lokal. Luaran yang dihasilkan dari pengabdian ini antara lain modul kewirausahaan, produk rerotian dari tepung lokal, pengenalan beberapa aspek yang terkait dengan pemasaran produk, dan pemahaman mengenai kualitas gizi produk yang dihasilkan. Kegiatan ini dilakukan melalui tahapan sosialisasi, pelatihan pengolahan tepung bahan lokal menjadi produk roti. Hasil pelaksanaan kegiatan menunjukkan bahwa peserta telah memiliki kemampuan mengenai proses pembuatan roti. Penggunaan bahan baku tepung umbi lokal dalam formula pembuatan produk roti memang belum menghasilkan karakteristik yang sama persis dengan produk yang dibuat dari tepung terigu.Kata kunci: Bakeri, Tepung Umbi Lokal, Pondok Pesantren Sultan Fatah Semarang ABSTRACT: The processing of local food ingredients is one of the strategies in creating a stable condition of food security in Indonesia. The problem faced is the low interest of the community to process these local food ingredients into several high quality products. Utilization of local foodstuffs, such as tubers and non-rice cereals, can reduce the level of community dependence on wheat flour which is not included in non-local (imported) goods. Devotion activities aim to socialize this food diversification program to managers and foster children of Sultan Fatah Islamic Boarding School located in Wonosari Village, Ngaliyan District, Semarang by processing bakery products made from local tuber flour. Outcomes generated from this service include entrepreneurship modules, local products from local flour, introduction to several aspects related to product marketing, and understanding of the nutritional quality of the products produced. This activity was carried out through the stages of socialization, training in processing local flour ingredients into bread products. The results of the implementation of the activity indicate that the participant has the ability to process the bread. The use of local tuber ingredients in the formula for making bread products does not produce the exact same characteristics of products made from wheat flour.Keywords: Bakery, Local Tuber Flour, Boarding School Sultan Fatah Semarang
Pemberdayaan Ekonomi Ibu Rumah Tangga Kelurahan Banyumanik Kecamatan Banyumanik Kota Semarang melalui Pembuatan Sirup Herbal M.Khoiron Ferdiansyah; Bambang Supriyadi; Arief R. Affandi; Iffah Muflihati
LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 2 No 1 (2018)
Publisher : Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Andalas Kampus Limau Manis - Padang, Sumatera Barat Indonesia-25163

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (183.841 KB) | DOI: 10.25077/logista.2.1.15-20.2018

Abstract

ABSTRAK: Tanaman herbal merupakan tanaman yang sangat potensial untuk dapat dikembangkan melalui proses pengolahan yang tepat. Ibu-ibu rumah tangga RW IV Kelurahan Banyumanik Kota Semarang telah mengembangkan berbagai jenis tanaman herbal di pekarangan rumahnya namun belum mampu mengolah tanaman herbal tersebut menjadi produk yang memiliki nilai ekonomi yang lebih tinggi. Pengabdian ini bertujuan untuk memberikan penyuluhan dan pelatihan kepada ibu- ibu rumah tangga RT 01 dan RT 02 Kelurahan Banyumanik melalui pengolahan tanaman herbal menjadi bentuk produk olahan sirup dan produk instan lainnya. Luaran yang dihasilkan meliputi modul motivasi berwirausaha, modul dan resep panduan cara pembuatan produk herbal beserta produk yang dihasilkan yaitu berupa sirup, serbuk jahe instant, dan permen gummy. Metode kegiatan pada saat pelaksanaan yang dilakukan antara lain dengan praktek, tanya jawab, serta diskusi. Pelatihan yang dilakukan antara lain pelatihan pembuatan sirup minuman instan jahe & beras kencur dan permen kenyal jahe. Pelaksanaan kegiatan pengabdian masyarakat IbM ini telah berlangsung intensif selama 2 bulan dengan mengoptimalkan pemberian motivasi berwirausaha serta pengenalan potensi bahan herbal. Hasil pelaksanaan kegiatan pengabdian kepada masyarakat ini menunjukkan bahwa pelatihan motivasi kewirausahaan dapat mendorong keinginan warga masyarakat untuk berwirausaha di dalam meningkatkan pendapatan keluarga dibandingkan hanya mengandalkan satu pendapatan dari satu pekerjaan menjadi buruh atau pekerja. Selain itu kegiatan pelatihan pengolahan tanaman herbal menjadi produk makanan bernilai tinggi mendapat respon positif dari warga RW IV Kelurahan Banyumanik Kecamatan Banyumanik Kota Semarang.Kata kunci: Sirup, Herbal, Instant, Pengabdian, Pelatihan ABSTRACT: Herb plant is one of raw material that very potensial to develop using some processing methods. Most of housewife in RW IV kelurahan Banyumanik Semarang city, already planting some herb on their yard, but not yet process it into another product that has high economical value. The aims of this activity was to give some food processing training for the housewife in the area of RT 01 & RT 02 ( RW IV) Kelurahan Banyumanik using herb plant as the raw material. The output are guidance book of herb processing product, journal publication, and proceeding of national seminar. Some activity that was held such as herb processing demo, debriefing, and discussions. The training that already held was how to make ginger syrup and instant ginger powder. This IbM activity already held in 2 months intensively. The activity were focused on entrepreneurship motivation training and exploring the potensial value of herb.The result of this activity showed that entrepreneurship motivation training could encourage eagerness this community to increase their family income. Furthermore, herb processing training also had great response from the people of Kecamatan Banyumanik Semarang City.Keywords: Syrup, Herb, Instant, Service, Training
Aplikasi Mono-Diasilgliserol dari Fully Hydrogenated Palm Kernel Oil sebagai Emulsifier untuk Margarin Ria Noviar Triana; Nuri Andarwulan; Arief R Affandi; Wincy Wincy; Eddy KemenadyKemenady
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 1 No. 2 (2014): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

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

Abstract

Margarine is a water-in-oil emulsion product which contains a minimum of 80% fat and a maximum of 18% water. Commonly used emulsifier in margarine is mono-diacylglycerol (MDAG), which can be produced from fully hydrogenated palm kernel oil (FHPKO). Our previous research succeeded in producing MDAG from FHPKO by using glycerolysis method at lab-scale. The objective of this study was to evaluate the application of MDAG from FHPKO as a margarine emulsifier at pilot plant scale. The evaluation includes physicochemical characteristics of the resulting margarine, and physico-sensory characteristics of pound cake and sweet bread produced using the margarine as ingredient. Two concentrations of MDAG from FHPKO in the formulation of margarine were applied; i.e the standard commercial concentration (0.3%) and a concentration 2 times higher (0.74%) than that of standard. The result showed that the physicochemical characteristic of margarine using MDAG from FHPKO as emulsifier had the same specification as that of standard margarine. The performance in application and sensory evaluation of texture, aroma and flavor of pound cake and sweet bread made from margarine with FHPKO MDAG show similarity with product made with commercial emulsifier. The MDAG from FHPKO could be used as an alternative emulsifier for margarine. 
Karakteristik Sensori Donat dengan Penambahan Emulsifier Mono-Diasilgliserol dari Fully Hydrogenated Palm Stearin Ria Noviar Triana; Nuri Andarwulan; Arief R Affandi; Ria Choriatul Nur
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 2 No. 1 (2015): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

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

Abstract

Emulsifiers are used in bakery industries to improve the quality and characteristics of products. Mono and diacylglycerol (MDAG) which can be produced from fully hydrogenated palm stearin (FHPS) is an emulsifier that can be applied in bakery products such as doughnut and bread. The objective of this study was to evaluate the effect of adding MDAG from FHPS as an emulsifier on dough characteristics, moisture content, extensibility and sensory quality of doughnut. Two concentrations of MDAG from FHPS in the formulation of doughnut were applied; i.e concentration 0.2% MDAG from FHPS and concentration 0.3% MDAG from FHPS. The results showed that the characteristics of dough with the emulsifier MDAG had smoth, not sticky, soft, easily molded and yellowish color. The dough became moist and air bubbles that form on the dough less. The moisture content of doughnut with the addition of MDAG ranged from 26.77% to 26.92%. MDAG from FHPS is capable to improve the extensibility and sensory quality of doughnut than that of the commercial emulsifier and control. Doughnut with the addition of 0.3% MDAG from FHPS as emulsifier had light brown skin color, rather glossy, uniform spread of skin color, and symmetrical spherical shape. The doughnut also had white crumb, good crumb matrix, fresh aroma, sweet avors, no wheat avor, smooth texture, not tough and easy to swallow. 
Peningkatan Kualitas Produksi dan Pemasaran Produk Bandeng Presto di UMKM Bandeng Presto “Mbak Sofi” Semarang Fafa Nurdyansyah; M. Khoiron Ferdiansyah; Arief Rahman Affandi; Umar Hafidz Asyari Hasbullah
Jurnal Surya Masyarakat Vol 3, No 1 (2020): November 2020
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jsm.3.1.2020.1-6

Abstract

Milkfish is a marine commodity that has a lot of potential to be developed, one of which is soft-boned milkfish in Semarang City. Mbak Sofi's Milkfish Micro, Small and Medium Enterprise (MSME) of “Bandeng Mbak Sofi” is one of the MSMEs that processes fresh milkfish into soft-boned milkfish. However, the milkfish processing in the MSME is still relatively simple and there is no good management of MSME management. This service aims to help Mbak Sofi's milkfish MSME in an effort to increase innovation and quality of the milkfish processing produced and its management. The main problems faced by the partner are the relatively short shelf life of soft-boned milkfish, limited facilities and infrastructure for processing, management of MSME management, and marketing. Some of the steps that will be taken for the implementation of this program are the provision of supporting infrastructure for the processing and the innovation of milkfish processing. In addition, for regulatory processes, PIRT has been issued for soft-boned milkfish products and other products. Lack of creativity in processing can be given a solution by increasing the innovation of milkfish-based products. Production management, finance, distribution and marketing will also be the focus of this program. With the implementation of this service program, the quality of the soft-boned milkfish is better and is able to compete in a wider market.
The Effect of Packaging Materials on Postharvest Quality of Salak Fruit Cultivar Pondoh (Salacca edulis Reinw.) Desi Sekar Utami; Iffah Muflihati; Enny Purwati Nurlaili; Arief Rakhman Affandi
International Journal of Advance Tropical Food Vol 2, No 2 (2020): November
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/ijatf.v2i2.7557

Abstract

Salak fruit is generally considered to have a short storage life, because it is perishable fruit. The objective of this study was to investigate the effect of packaging material on the quality of salak fruit cultivar pondoh. In this research salak fruits were packaged in the three types of packaging materials: polyethylene plastic bags (PE), cardboard (CB), and bamboo baskets (BB), and it were stored at 26oC. Parameters of the research were considered in mass loss, water content, total soluble solid, and titratable acidity. The result of the research showed that packaging salak pondoh with polyethylene plastic bag has better quality than other packaging materials and can prolong its shelf life.
Peningkatan Kualitas Produksi dan Pemasaran Produk Bandeng Presto di UMKM Bandeng Presto “Mbak Sofi” Semarang Fafa Nurdyansyah; M. Khoiron Ferdiansyah; Arief Rahman Affandi; Umar Hafidz Asyari Hasbullah
Jurnal Surya Masyarakat Vol 3, No 1 (2020): November 2020
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jsm.3.1.2020.1-6

Abstract

Milkfish is a marine commodity that has a lot of potential to be developed, one of which is soft-boned milkfish in Semarang City. Mbak Sofi's Milkfish Micro, Small and Medium Enterprise (MSME) of “Bandeng Mbak Sofi” is one of the MSMEs that processes fresh milkfish into soft-boned milkfish. However, the milkfish processing in the MSME is still relatively simple and there is no good management of MSME management. This service aims to help Mbak Sofi's milkfish MSME in an effort to increase innovation and quality of the milkfish processing produced and its management. The main problems faced by the partner are the relatively short shelf life of soft-boned milkfish, limited facilities and infrastructure for processing, management of MSME management, and marketing. Some of the steps that will be taken for the implementation of this program are the provision of supporting infrastructure for the processing and the innovation of milkfish processing. In addition, for regulatory processes, PIRT has been issued for soft-boned milkfish products and other products. Lack of creativity in processing can be given a solution by increasing the innovation of milkfish-based products. Production management, finance, distribution and marketing will also be the focus of this program. With the implementation of this service program, the quality of the soft-boned milkfish is better and is able to compete in a wider market.
Copigmentation of Anthocyanin Extract from Parijoto Fruit (Medinilla speciosa) and Its Stability at Different Temperatures and Heating Durations Rizki Bhakti Pertiwi; Umar Hafidz Asy'ari Hasbullah; Arief Rakhman Affandi
Indonesian Food and Nutrition Progress Vol 18, No 2 (2021)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.65771

Abstract

Parijoto fruit (Medinilla speciosa) has a red color and contains anthocyanins. Anthocyanins have low stability due to the effect of heating. Copigmentation can be applied to improve the stability of anthocyanins. This research aims to study the effect of the anthocyanin extract from parijoto fruit ratio and copigment on anthocyanin concentration and color stability during heating at different temperatures and durations. Anthocyanin copigmentation using tannic acid in a ratio of 1:20 and 1:40 with control without copigmentation (1:0) showed that increasing the tannic acid copigment would increase anthocyanin concentrations and reduce anthocyanin losses due to increased temperature and heating time. The use of 1:40 tannic acid copigment increased anthocyanin concentration by 38%. In addition, increasing the concentration of tannic acid increased the ability of anthocyanins to maintain color retention during heating and increased temperatures. The use of tannic acid at a ratio of 1:40 only decreased color retention by 16%, compared to control (54%) after heating at 75ºC heating for 120 minutes. Copigmentation with tannic acid up to a ratio of 1:40 was able to maintain the stability of the lightness (L*), the reddish value (a*), and the yellowish value (b*) of the anthocyanins. This study showed that this system is potential for food coloring application in the food industry.
Co-Authors Anggraeni, Cerly Nurlita Anggun Desiana Sofa Anggun Desiana Sofa anis aprillia Ary Susatyo Nugroho Bambang Supriyadi Chapib Jamaludin Desi Sekar Utami Dewi Wulandari Dina Ariani, Dina Drifanda, Valdyan Eddy KemenadyKemenady Endang Is Retnowati Enny Purwati Nurlaili Erwin Setiawan, Erwin Eva Elysa Oktaviya Eva Elysa Oktaviys Fafa Nurdyansyah Fafa Nurdyansyah fafa nurdyansyah, fafa Ferdiansyah, M. Khoiron Ferdiansyah, Moh Khoiron Ferdiansyah, Mokhamad Khoiron Fitriyana, Vicha Hasbullah, Umar Hafidz Asy’ari Huda, Maftukin Iffah Muflihati, Iffah Ismiyati Jami'atul Maghfiroh Lestari, Ayu Wiji M. Khoiron Ferdiansyah Maftukin Huda Maftukin Huda Maftukin Hudah Marcella Berliana Purnama Mariska, Nurul Putri Moh Khoiron Ferdiansyah Mughofar, Dzatul Kahfi Mulidavi Mutya Rochmah Nofitasari, Shindi Nova Ellya Widiyati Nur Aksin Nur Khikmah, Nur Nuri Andarwulan Oktaria, Taskiya Sindy Prabowo, Azis Purwiyatno Hariyadi Ratih Lido Prameswari Relita Indar Hapsari Ria Choriatul Nur Ria Noviar Triana Ria Noviar Triana Rini Umiyati, Rini Rizki Bhakti Pertiwi Rosalina Ginting Sari Suhendriani Susanti, Alifah Dwi Tala Desicha Amalia Mukmina Ujianti, Rizky Muliani Dwi Umar Hafidz Asyari Hasbullah Umar Hafidz Asyari Hasbullah Umar Hafidz Asy’ari Hasbullah, Umar Hafidz Asy’ari Umar Hafidz Asy’ari Hasbullah Umiyati, Rini Umiyati, Rini Wincy Wincy Zahra Fidela