Garuda - Garba Rujukan Digital

p-Index From 2021 - 2026

4.857

P-Index

This Author published in this journals

All Journal Teknologi dan Kejuruan: Jurnal teknologi, Kejuruan dan Pengajarannya JURNAL BISNIS STRATEGI Jurnal Pendidikan Anak Usia Dini Undiksha Jurnal Aplikasi Teknologi Pangan Home Economics Journal Martabe : Jurnal Pengabdian Kepada Masyarakat Jurnal Dunia Kesmas Jurnal Pengabdian Kepada Masyarakat MEMBANGUN NEGERI Jurnal Studi Guru dan Pembelajaran Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Community Development Journal: Jurnal Pengabdian Masyarakat Journal of Food Technology and Agroindustry Jurnal Sains Boga Prosiding Seminar Nasional Hasil-hasil Penelitian dan Pengabdian Pada Masyarakat Bulletin of Culinary Art and Hospitality Jurnal Inovasi Teknologi dan Edukasi Teknik Jurnal Pengabdian Inovasi Masyarakat Indonesia Socio-Economic and Humanistic Aspects for Township and Industry Eduscape: Journal of Education Insight Prosiding Seminar Nasional Pengabdian kepada Masyarakat (SINAPMAS) Meraki: Journal of Creative Industries

Laili Hidayati

Universitas Negeri Malang

Author-ID : 2591189

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Mechanical Engineering Public Health Social Sciences Other

Published : 37 Documents Claim Missing Document

Claim Missing Document

Articles

1 2 3 4

ANALISIS FAKTOR-FAKTOR YANG MEMPENGARUHI STRUKTUR KEUANGAN PERUSAHAAN MANUFAKTUR YANG GO PUBLIC DI INDONESIA Hidayati, Laili; Ghozali, Imam; Poerwono, Dwisetio
JURNAL BISNIS STRATEGI Vol 7, No 5 (2001): Juli
Publisher : Magister Manajemen, Fakultas Ekonomika dan Bisnis Undip

Penelitian ini menguji tentang faktor-faktor yang mempengaruhi struktur keuangan pada industri manufaktur di Indonesia. Model penelitian ini merupakan modifikasi dari penelitian sebelumnya yang dilakukan oleh Johnson (1997-b), Rajan Van Zingales (1995), Barclay dan Smith (1995-a), Homaifar, Ziets dan Benkato (1994), Berger, Ofek dan Yermack (1997) serta Ghosh, Cai dan Li (2000). Penelitian ini juga mempertimbangkan pengaruh faktor-faktor tersebut setiap tahunnya dalam periode penelitian.Penelitian ini mencoba untuk memberikan kontribusi pada literature mengenai struktur keuangan dalam dua hal. Pertama, data penelitian menggunakan sampel perusahaan manufaktur di Indonesia di mana kondisi pasar modalnya kurang stabil dibandingkan dengan pasar modal di Amerika Serikat. Kedua, periode saat penelitian dilakukan berada dalam keadaan yang tidak dapat diprediksi atau terjadi krisis ekonomi, hal ini berbeda dengan penelitian sebelumnya yang dilakukan dalam keadaan yang lebih normal.Analisis secara cross section dilakukan untuk menguji hubungan antara sembilan variabel indeoenden (fixed asset ratio, market-to-book ratio, firm size, corporate tax rate, non-debt tax shields ratio, profitability, firm age, volatility memberikan hasil yang tidak konsisten pada delapan persamaan regresi. Sedangkan, non-debt tax shields ratio dan asset uniqueness tidak terbukti berpengaruh terhadap keputusan struktur keuangan.

PENGARUH TEKNIK SANGRAI DAN PANGGANG DALAM PEMBUATAN TEPUNG KACANG HIJAU (Phaseolus radiates L.) TERHADAP MUTU KATETONG Rosa Putri Pertiwi; Aisyah Larasati; Laili Hidayati
Teknologi dan Kejuruan: Jurnal Teknologi, Kejuruan, dan Pengajarannya Vol 41, No 1: Februari 2018
Publisher : Fakultas Teknik Universitas Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17977/um031v41i12018p089

Tujuan penelitian adalah menganalisis : (1) kandungan protein tepung ka-cang hijau dan cookies katetong tepung kacang hijau, kadar air tepung kacang hijau; (2) sifat fisik warna; (3) mutu hedonik aroma dan tekstur; dan 4) tingkat kesukaan panelis terhadap aroma, tekstur, dan rasa pada cookies katetong tepung kacang hijau. Data dianalisis menggunakan uji t. Hasil penelitian menunjukkan perlakuan sangrai dan oven pada proses pembuatan tepung kacang hijau tidak berpengaruh terhadap kandungan protein tepung kacang hijau, namun berpengaruh pada kadar air tepung kacang hijau dan protein cookies katetong tepung kacang hijau. Perlakuan sangrai dan oven pada pembuatan tepung kacang hijau tidak berpengaruh terhadap sifat mutu tekstur, aroma, dan rasa cookies katetong tepung kacang hijau, sedangkan pada mutu aroma dan hedonik tektur cookies katetong tepung kacang hijau menunjukkan adanya pengaruh yang nyata.

PENGARUH LAMA BLANCHING TERHADAP KARAKTERISTIK FISIKO-KIMIA DAN SENSORIK JUS KECAMBAH KEDELAI DAN WORTEL Inda Riana Wulansari; Mazarina Devi; Laili Hidayati
Teknologi dan Kejuruan: Jurnal Teknologi, Kejuruan, dan Pengajarannya Vol 40, No 2: September 2017
Publisher : Fakultas Teknik Universitas Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17977/um031v40i22017p157

Tujuan penelitian ini menganalisis pengaruh lama blanching terhadap kadar β-karoten, vitamin E kapasitas antioksidan, viskositas, rentang warna, tingkat kesuka-an panelis terhadap rasa, warna dan aroma jus. Penelitian ini menggunakan rancang-an acak lengkap. Pengumpulan data fisiko kimia jus dilakukan dengan metode spek-trofotometri sedangkan tingkat kesukaan dilakukan dengan uji organoleptik oleh 70 panelis. Analisis data pada penelitian ini menggunakan uji statistik Anava satu jalur. Hasil penelitian menunjukkan lama blanching memberikan pengaruh yang signifikan terhadap karaketristik fisiko-kimia dan tingkat kesukaan jus. Kadar β-karoten terting-gi, kadar Vitamin E dan kapasitas antioksidan tertinggi dimiliki oleh jus tanpa perla-kuan blanching. Viskositas tertinggi dimiliki oleh jus dengan lama blanching 10 me-nit dan peningkatan waktu blanching memudarkan warna jingga jus kearah kuning. Tingkat kesukaan panelis terhadap aroma, rasa dan warna tertinggi pada perlakuan lama blanching 10 menit. Perlakuan tanpa blanching memiliki karakter fisiko-kimia yang paling baik.

Pengaruh Penambahan Pegagan (Centela asiatica (L.) Urban) Terhadap Daya Terima dan Mutu Kerupuk Adelianda Auliani Kamaruddin Nur; Mazarina Devi; Laili Hidayati
Jurnal Aplikasi Teknologi Pangan Vol 6, No 3 (2017): Agustus 2017
Publisher : Indonesian Food Technologists

Pegagan merupakan tanaman yang mengandung senyawa-senyawa yang baik untuk kesehatan. Penelitian ini bertujuan untuk mengetahui sifat fisik (warna, daya kembang, daya patah), tingkat kesukaan (rasa, warna, dan kerenyahan), mutu hedonik (rasa dan kerenyahan) dan sifat kimia (protein, lemak, kadar air, kadar abu, serat kasar, asam asiatik) kerupuk pegagan dengan penambahan pegagan 10%, 20% dan 30%, serta mengetahui formula terbaik kerupuk pegagan. Penelitian yang dilakukan adalah penelitian eksperimen menggunakan Rancangan Acak Lengkap dengan tiga perlakuan dan dua kali pengulangan. Data hasil analisis diuji secara statistik menggunakan uji ANOVA dilanjutkan dengan uji Duncan’s. Perlakuan terbaik ditentukan menggunakan metode indeks efektivitas. Hasil penelitian menunjukkan bahwa kandungan kimia yang terdapat pada pegagan yaitu protein 4,05%, lemak 0,35%, air 85,46%, abu 6,064%, serat kasar 8,89%, asam asiatik 63,7% (mg/100g). Perbedaan formulasi kerupuk pegagan berpengaruh terhadap sifat fisik (warna, daya kembang dan daya patah), uji kesukaan, uji mutu hedonik, dan sifat kimia (protein, lemak, kadar air, kadar abu, serat kasar, asam asiatik). Formula terbaik yang diperoleh yaitu kerupuk pegagan dengan penambahan pegagan 10%. Sifat fisik warna yang diperoleh yaitu warna tingkat kecerahan (L) 66,110, warna tingkat kemerahan (a+) +4,605, warna tingkat kekuningan (b+) +60,085, daya kembang 558,856 dan daya patah 0,02355. Tingkat Kesukaan rasa sebesar 3,83, tingkat kesukaan warna sebesar 3,57, tingkat kesukaan kerenyahan sebesar 4. Mutu hedonik rasa sebesar 4,29, mutu hedonik kerenyahan sebesar 4,19. Sifat kimia yang diperoleh yaitu protein 6,07%, lemak 0,5%, kadar air 9,04%, kadar abu 2,35%, serat kasar 1,34%, asam asiatik 0,42 (mg/ 100 g). Centella asiatica is a plant which has good compounds for health. This research aim to know physical feature (color, expand power and fracture power), predilection level (taste, color and crispy), quality of hedonism (taste and crispy) and chemistry feature (protein, fat, water level, ash level, fiber crude and asiatic acid) Centella asiatica crackers by adding Centela Asiatica 10%, 20% and 30% and also knowing the best formula of Centella asiatica crackers as wel. This research was conducted using completely randomized design with three different treatments and twice repetition. The data of the analysis result was examined statistically using ANOVA test and Duncan’s test. The best treatment was then determined by using method of effectiveness index. The finding showed that the chemical contents in Centella asiatica were protein 4,05%, fat 0,35%, water 85.46%, sawdust 6.064%, fiber crude 8.89% and asiatic acid 63.7 (mg/100g). The difference of Centella asiatica crackers formulation influential toward physical feature (color, expand power and fracture power), predilection test, quality of hedonism test and proximat analysis (protein, fat, water level, sawdust level, fiber crude, asiatik acid). The Addition of 10% Centella asiatica was being the best formula which was acquired. Phisycal feature of color which was acquired the color of brightness level (L) 66.110, the color of florid level (a+) +4.605, the color of yellowish (b+) +60.085, expand power 558.856, fracture power 0.02355. The level of taste predilection was 3.83, the level of color predilection was 3.57, the level of crispy predilection was 4. The hedonism quality of taste was 4.29, the hedonism quality of crispy was 4.19. Chemistry feature were protein 6.07%, fat 0.5%, water level 9.04%, ash level2.35%, fiber crude 1.34%, asiatic acid 0.42(mg/100g).

FAKTOR YANG BERHUBUNGAN DENGAN PENYAKIT SCABIES DI POLI PENYAKIT KULIT DAN KELAMIN RUMAH SAKIT UMUM DAERAH PRINGSEWU KABUPATEN PRINGSEWU TAHUN 2015 Laili Hidayati; Zaenal Abidin
JURNAL DUNIA KESMAS Vol 5, No 1 (2016): Volume 5 Nomor 1
Publisher : Fakultas Kesehatan Masyarakat Universitas Malahayati

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33024/jdk.v5i1.452

Scabies adalah penyakit kulit yang disebabkan oleh investasi dan sensitisasi (kepekaan) terhadap Sarcoptes scabiei var. Humini.s. Prevalensi penyakit scabies di Indonesia sekitar 12,9%. Lampung insiden penyakit scabies pada tahun 2011 sebesar 0,11%, dan 2012 mengalami peningkatan menjadi 0,29 insiden di seluruh kabupaten/kota. Penelitian bertujuan diketahui hubungan faktor personal hygine, faktor air, faktor kepadatan hunian, faktor kebersihan rumah dan binatang peliharaan dengan kejadian scabies.Penelitian ini kuantitatif analitik, dengan rancangan cross sectional. Populasi pasien berobat di Poli kulit dan kelamin RSUD Pringsewu 2015, 170 orang, dengan sampel total populasi. Data dikumpulkan dengan wawancara menggunakan kuesioner. Uji statistik chi square dengan tingkat kepercayaan 95%.Distribusi frekuensi personal hygine tidak baik 60.6%, air tidak bersih 61.2%, kepadatan hunian 47.6%, rumah tidak bersih 48.2% dan memiliki binatang peliharaan 54.1%. Hasil uji chi square dapat djelaskan ada hubungan personal hygine (p=0.00 dan OR=5.1), air (p=0.00 dan OR=5.4), kepadatan hunian (p=0.001 dan OR=3.1), kebersihan rumah (p=0.00 dan OR=4.8), dan pemeliharaan binatang (p=0.001 dan OR=2.9). Disarankan bagi responden agar meningkatkan personal hygine, melakukan penyaringan air bersih, menghindari kontak langsung dan tidak langsung dengan sesama penghuni rumah yang scabies, membersihkan rumah dari debu, dan memisahkan kandang binatang peliharaan dari rumah.Kata kunci : Scabies, personal hygine, air, kepadatan hunian, kebersihan rumah, dan pemeliharaan binatang.

PELATIHAN PENGOLAHAN MINUMAN BUBUK INSTAN BUAH-BUAH BAGI IBU-IBU PKK KECAMATAN TAJINAN KABUPATEN MALANG Laili Hidayati; Mazarina Devi; Wiwik Wahyuni; Minatus Isnatur Rahmawati; Ima Wardani Hazawen; Rustiani Dwi Untari
PROSIDING SEMINAR NASIONAL LPPM UMP Vol 2 (2020): PROSIDING SEMINAR NASIONAL LPPM UMP 2020
Publisher : Lembaga Publikasi Ilmiah dan Penerbitan (LPIP)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (439.953 KB)

Tajinan merupakan salah satu kecamatan yang ada di Kabupaten Malang, yang memiliki hasil bumi melimpahberupa buah-buahan diantaranya buah nangka, salak, jambu biji, sawo, dan jeruk. Pada musim panen raya, buah-buahan tersebut dijual dengan harga murah, oleh sebab itu perlu adanya suatu tindakan untuk mendongkrak nilai ekonomis sehingga masyarakat Tajinan khususnya petani buah-buahan tidak merugi. Satgas Pengabdian Kepada Masyarakat Fakultas Teknik (PKM FT UM) mempunyai inisiatif sekaligus solusi untuk masyarakat Tajinan, yaitu mengolah buahbuahan tersebut menjadi minuman bubuk instan. Melalui kegiatan PKM Satgas FT UM yang terdiri dari dosen, mahasiswa dan alumni memberikan pelatihan pengolahan minuman bubuk instan buah. Tujuan kegiatan ini adalah meningkatkan keterampilan masyarakat khususnya Ibu-Ibu PKK tentang pengelolan usaha di bidang industri pangan dengan menggali dan memanfaatkan potensi alam Tajinan yaitu buah (nangka, jambu, jeruk dan buah naga) menjadi suatu produk yang bernilai ekonomis tinggi, dengan cara meningkatkan pemahaman, pengetahuan dan keterampilan mengolah buah menjadi minuman instan. Kegiatan dilaksanakan pada tanggal 11 September 2020 dengan dihadiri oleh 44 ibu-ibu kader PKK Desa di Kantor KecamatanTajinan.

Antioxidant capacity and phytochemical analysis of broccoli (Brassica oleracea L. var italica) powder with sun drying technology Mazarina Devi; Soenar Soekopitojo; Laili Hidayati; Rendis Trisnawan
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) 6th International Conference on Green Agro-industry and Bioeconomy (ICGAB) July 2022 - Special Issue
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

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

Broccoli (Brassica oleacea L. var italica) is classified as a valueable agricultural product that contains high quality active compounds. Broccoli can be damaged easily without proper handling and post-harvest processing. The purpose of this study was to determine the phytochemical content and antioxidant capacity of broccoli stems, leaves and flowers by sun drying method. The treated samples then analyzed for the phytochemical content and antioxidant capacity. Furthermore, the data obtained were analyzed using ANOVA and DMRT. The results showed that broccoli leaf powder had the highest content of vitamin C (7,673mg/100g), chlorophyll (1746,198mg/kg), vitamin K (226,423 µg/g), phenolics (24210,120 mg/kg), flavonoids (15239,947 mg/kg) and antioxidant capacity (IC50= 25,215 ppm) compared to flowers and stems. This study shows that sun drying process maintains the quality of the phytochemical content and antioxidant capacity of broccoli plants. It can be concluded that broccoli leaf powder has the highest phytochemical content and antioxidant capacity so it can be used as a food ingredient in food processing such as noodles and bread.

Pengaruh Harga Dan Keragaman Menu Pada Keputusan Pembelian Konsumen Di The Arbanat Kitchen Café Lounge Angga Kusuma Adi Mukti; Budi Wibowotomo; Laili Hidayati
Journal of Food Technology and Agroindustry Vol 5 No 1 (2023): Journal of Food Technology and Agroindustry
Publisher : Journal of Food Technology and Agroindustry dipublikasikan oleh Universitas Wiraraja

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24929/jfta.v5i1.2395

One of the economic sectors that has been seriously affected by the corona virus is the culinary industry. Culinary business owners were forced to temporarily stop their business and some even had to face bankruptcy. The Arbanat Kitchen Café Lounge is one restaurant that is still surviving amid the threat of the coronavirus pandemic. The number of visits before the corona virus hit was 4,601 people, at the time the PSBB was implemented, visits fell by almost 100%. The survival of this restaurant cannot be separated from the variety of menus served and the innovations that continue to be presented, to support this, The Arbanat must adjust to the prices of basic ingredients that continue to soar without reducing the quality of taste. This study aims to determine the effect of menu diversity and price on purchasing decisions at The Arbanat Kitchen Café Lounge. This type of research is quantitative which uses data in the form of numbers which are analyzed statistically with SPSS. A total of 100 respondents were used as research samples. Data were analyzed by validity test, reliability test. Based on the results of descriptive analysis, showing the results of the price variable does not have a significant effect on consumer purchasing decisions while menu diversity has an influence on consumer purchasing decisions at The Arbanat Kitchen Café Lounge. Price variable and the diversity of the menu simultaneously has a significant effect on consumer purchasing decisions at The Arbanat Kitchen Café Lounge.

Physical and Chemistry Characteristics of Ice Cream with Additional Bitter Melon Puree Kukuh Saputryasto; Titi Mutiara Kiranawati; Laili Hidayati
Bulletin of Culinary Art and Hospitality Vol. 1 No. 1 (2021)
Publisher : Universitas Negeri Malang

Ice cream made from added with bitter melon puree it is hoped will get a unique taste. The processing of this ice cream utilizes the abundant yield of bitter melon from an area. This study aims to examine the chemical properties (vitamin C, and β-carotene) and physical properties (viscosity, overrun, and melting power). The type of research used is experimental research. The design in this study used a completely randomized design (CRD) with one treatment, namely the addition of bitter melon puree with three percentages (50 percent, 40 percent, 30 percent). The data obtained were then analyzed using the ANOVA method if there was a difference followed by DMRT. There are significant differences in vitamin C levels, β-carotene levels, viscosity, overrun value, and melting power. The highest levels of vitamin C were found in the addition of bitter melon puree by 50 percent, the highest β-carotene levels were found in the addition of bitter melon puree by 50 percent, viscosity was found in the addition of bitter melon puree by 50 percent, the highest overrun value was found in the addition of bitter melon puree by 50 percent, and the highest melting power was found in the addition of bitter melon puree by 50 percent. The conclusion obtained from this study is that the addition of more bitter melon puree will increase levels of vitamin C, β-carotene levels, viscosity, overrun, and melting power.

Saturated And Unsaturated Fatty Acids Contents Analysis in Nasi Padang Chicken Gulai and Nasi Kandar Chicken Curry Hashim Fadzil Ariffin; Laili Hidayati; Afellia Febrianti
Bulletin of Culinary Art and Hospitality Vol. 2 No. 1 (2022)
Publisher : Universitas Negeri Malang

Nasi Padang chicken gulai and Nasi Kandar chicken curry are traditional dishes made with coconut milk, thick sauce, and creamy gravy due to their lengthy processing. Chicken curry has a slightly spicy flavor, a reddish yellow sauce color, and a stronger aroma due to the addition of spices and herbs during the cooking process. This study aims to determine the saturated fatty acid and unsaturated fatty acid content in chicken gulai and chicken curry. The data of chicken gulai’s and chicken curry’s fatty acid was collected using Shimadzu’s GC (Gas Chromatography) instrument. As this study used an experimental research design, then T-test was employed in the data analysis process. The analysis results indicated that the saturated fatty acid content of chicken gulai and chicken curry was identical, as both were prepared using the same heated coconut milk. However, for an extended period, the saturated fatty acid content of chicken gulai and chicken curry increased, while the unsaturated fatty acid content remained unchanged, owing to the high spice content from some ingredients used in their processing. Besides, essential oils were also found in spices.

Co-Authors A. T. Hendra Wijaya Ade Lose, Yon Adelianda Auliani Kamaruddin Nur Aditia Gustiana Gunawan Afellia Febrianti Afifudin Ibadi Agness Claundya NT Agustin, Indri Aulia Ainiyah Fatin Aisyah Larasati Alief Lukman Syafi'i Andini, Kamila Alfi Angga Kusuma Adi Mukti Anggi M.J. Saputri Anggi Saputri Animatul, Lismi Arin Artha Callista Astuti, Novi Indah Puji Baiq Maylinda Gemantari Budi Wibowotomo Deditiani Tri Indrianti Dewa Ayu Puteri Handayani Dita Permatasari Dwi Agus Sudjimat Dwisetia Poerwono Fadila Khoirunisa Firlia Wahyu Puspitasari Gustiana Gunawan, Aditia Hakkun Elmunsyah Hashim Fadzil Ariffin Hasnawi, Muhammad Lutfi I Wayan Widiana Ikhvina Kurnia Dewi Ima Wardani Hazawen Imam Ghozali Inda Riana Wulansari Issutarti Issutarti Issutarti Julianto, Agung Fachri Juniarti, Irma Kormil Saputra Kukuh Saputryasto Lismi Animatul Chisbiyah Lose , Yon Ade Maulida Ahyana Laily Mayasari, Rahel Silvia Mazarina Devi Minatus Isnatur Rahmawati Muhamad Zaki Muhammad Zaki Mukti, Annisa Estu Nonny Aji Sunaryo Novi Indah Puji Astuti Nunung Nurjanah nur, Chofifah Nurhasmi Wahyuni Nurwijayanti Purnomo Purnomo Rahel Silvia Mayasari Rahmatullah, Lalu Abdul Roqib Rendis Trisnawan Rifqie, Rina Rina Rifqie Rina Rifqie Mariana Rosa Putri Pertiwi Rustiani Dwi Untari Saputri, Anggi Martiningtyas Januwati Soenar Soekopitojo Titi Mutiara Kiranawati Ummi Rohajatien Veliani, Helmalia Wiwik Wahyuni Yeri Ayu Safitri Yeri Ayu Safitri Zaenal Abidin Zorayda Nabila Denata

Title

Found 37 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 37 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 37 Documents
Search