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All Journal Journal of Food and Pharmaceutical Science Jurnal Sain Veteriner Buletin Peternakan Jurnal Ilmu dan Teknologi Hasil Ternak AL KAUNIYAH Pharmaciana: Jurnal Kefarmasian Jurnal Ilmu dan Industri Peternakan Jurnal Sain Peternakan Indonesia Jurnal Ilmu Ternak Veteriner Majalah Kulit, Karet, dan Plastik agriTECH Jurnal Pengabdian Kepada Masyarakat (Indonesian Journal of Community Engagement) Livestock and Animal Research Jurnal Penelitian Pendidikan IPA (JPPIPA) Indonesian Journal of Chemistry Indonesian Food Science and TechnologyJournal Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Sciences) Jurnal Hexagro Jurnal Sains dan Teknologi Peternakan Jurnal Triton Jurnal Teknologi Hasil Peternakan Journal of Halal Science and Research Journal of Food and Pharmaceutical Sciences

Yuny Erwanto

Animal Products Technology, Faculty Of Animal Science, Universitas Gadjah Mada, Yogyakarta, 55281, Indonesia

Author-ID : 260826

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience Physics Social Sciences Veterinary Other

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Kualitas Fisik Antimicrobial Edible Film (AmEF) dengan Ekstrak Daun Teh (Camellia sinensis) dari Gelatin Limbah Tulang Ayam Windyasmara , Ludfia; Pertiwiningrum, Ambar; Erwanto, Yuny; Asmoro, Novian Wely; Afriyanti, Afriyanti
Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Science) Vol 9 No 1 (2019): Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veter
Publisher : Fakultas Peternakan Universitas Papua

This study intends to find out the impact of green tea leavesâ€™ concentration and heating temperature on the physical quality of the antimicrobial edible film (AmEF) made from chicken bone gelatin. This study also utilizes chicken bone waste, in oder to increase both monetary value and the usefulness of that waste. The bone gelatin will then be utilized as AMeF and combined with green tea leavesâ€™ extract (Camellia sinensis) that used as sausage wrapper. Several stages have been taken placed as follow: chicken bone gelatin production; green tea leaves extraction; and tea leavesâ€™ extract-AMeF production. cCompletely randomized design with the factorial pattern was used in this study. Data was statistically analyzed using uni-variate analysis with 5% significance rate. Duncanâ€™s Multiple Range Test (DMRT) will later be used to further test if there is a difference between each treatment. The physical qualities of AmEF that tested in this study include clarity, color, and thickness. The result of this study shows that a clarity value of AmEF was ranged between 0.62-2.12 abs, color was 0.87-2.60 abs, and 0.015-0.023 mm of thickness. The addition of tea extract and heating temperature have significant (P<0.05) effect on the clarity and color while have no effect on the thickness.

APLIKASI GELATIN KULIT KAMBING BLIGON SEBAGAI BAHAN DASAR DALAM FORMULA TERHADAP SIFAT-SIFAT CANGKANG KAPSUL OBAT Muhammad Irfan Said; Suharjono Triatmojo; Yuny Erwanto; Achmad Fudholi
Jurnal Ilmu dan Industri Peternakan Vol 1 No 2 (2014): JUNI
Publisher : State Islamic University (UIN) Alauddin

ABSTRACT. Shell of commercial capsule (CC) is generally made of gelatin from skin or bone of cows and pigs, while the capsule shell made from goat skin is not widely publicized. This study aims to determine the properties shell of hard capsules of gelatin from Bligon goat skin. The gelatin from male Bligon goat skin (GBGS), glycerol, MgCO, tapioca and sago starch were used as main materials, and than shell of CC number zero was used as a control. The Simplex Lattice Design method was used to prepare formula of shell. Anumber 10 g of GBGS + 9 g of glycerol + 22 mg of MgCO3 + 5.5 mg of tapioca starch + 72.1 mg of sago starch were used as formula of capsule shell. An uniformity weight of shell (average, deviation and coefficient of variation) and than disintegration time (coefficient of variation) were used as parameter of this study. The data of this study were analyzed by descriptively with shell of CC as control. The results showed that the average of weight and disintegration time of shell from GBGS higher than CC. The solubility (dissolution) of active ingredient (paracetamol) on shell from GBGS has maximum percentage of 95.85% with dissolution in the thirty minute, and therefore has been declared the eligibility criteria of dissolution by the British Pharmacopeae 2007.

Characterisation of Nano-Calcium Lactate from Chicken Eggshells Synthesized by Precipitation Method as Food Supplement Agus Hadi Prayitno; T A Siswoyo; Y Erwanto; T Lindrianti; Sri Hartatik; Joni Murti Mulyo Aji; Edi Suryanto; Rusman Rusman
Jurnal Ilmu Ternak dan Veteriner Vol 26, No 4 (2021): December 2021
Publisher : Indonesian Center for Animal Research and Development (ICARD)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14334/jitv.v26i4.2828

Osteoporosis can be prevented by consuming calcium lactate. Calcium that is consumed is generally in a micro-size. Micro-sized calcium is only absorbed by the body by about 50% which can cause deficiency. Eggshells are poultry waste that is rich in calcium and can be used as a cheap source of dietary calcium through nanotechnology. Nanotechnology has been developed to increase calcium absorption. This study aimed to synthesize nano-calcium lactate from chicken eggshells,and commercial calcium oxide by precipitation method. Synthesis was carried out by reacting a solution of 1 mol/L eggshell calcium oxide and commercial calcium oxide (control) as much as 20 ml mixed with a solution of 6 mol/L lactic acids as much as 30 ml with a ratio of 1:1.5 (v/v) for 30 minutes at 50°C at a speed of 500 rpm/minute using a magnetic stirrer. Ethanol 50% was added as much as 20 ml (v/v), oven-dried at 105°C for 72 hours then crushed to produce eggshell nano-calcium lactate (NCaL) powder. Characterisation of NCaL using Transmission electron microscopy (TEM), X-ray diffraction (XRD), and Fourier transform infrared (FTIR). Result showed that NCaL in the form of white crystals could be synthesized from chicken eggshells by precipitation method. Characterization with XRD showed that the diffraction angle was 2θ with the peaks of NCaL, namely 9.3800°, 10.3869°, and 22.9570°. Characterization with FTIR obtained a peak in the wavenumber from NCaL, namely 1,589.34 cm-1. Characterization using TEM showed that the crystal size of NCaL was 75 nm.

FTIR-PCA analysis as an initial analysis to distinguish the origin of skin and leather Ragil Yuliatmo; R. Lukas Martindro Satrio Ari Wibowo; Wisnu Pambudi; Sofwan Siddiq Abdullah; Thoyib Rohman Hakim; Yuny Erwanto
Majalah Kulit, Karet, dan Plastik Vol 37, No 1 (2021): Majalah Kulit, Karet, dan Plastik
Publisher : Center for Leather, Rubber, and Plastic Ministry of Industry, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20543/mkkp.v37i1.6348

Leather products are parts of daily fashion in Indonesia, such as bags, shoes, jackets, and gloves. Adulteration of raw materials for leather products can occur if there are no labels on these products. Various methods such as PCR, GC-MS, HPLC, and FTIR have been carried out to distinguish the origin of leather products. The FTIR method is known as an easy and inexpensive method to use. The objective of this study was to evaluate the capability of FTIR spectroscopy and Principle Component Analysis (PCA) for lipid identifcation and initial analysis to distinguish the original materials on leather products. Lipid extracts obtained from the various skin were scanned using an FTIR spectrophotometer at 4000–450 cm-1. It resulted in spectral diﬀerences in several wavenumbers (3000-2800 cm-1 and 1200-1000 cm-1). The same result is also found in lipid spectra from leather product extraction. The FTIR spectroscopy and PCA can diﬀerentiate pigskin and goatskin through specifc peaks in infrared spectra. This can be used as an initial analysis on determining the existence of skin adulteration in leather products. This study is prospective to be continued by chemometrics as quantitative analysis.

Karakteristik fisis bioplastik yang dibuat dari kombinasi pati tapioka dan kasein susu apkir Ariya Dwi Nugrahanto; Asih Kurniawati; Yuny Erwanto
Majalah Kulit, Karet, dan Plastik Vol 37, No 2 (2021): Majalah Kulit, Karet, dan Plastik
Publisher : Center for Leather, Rubber, and Plastic Ministry of Industry, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20543/mkkp.v37i2.7422

Penelitian ini bertujuan untuk mengembangkan bioplastik dari kombinasi pati tapioka dan kasein serta mengetahui karakteristik fisis, seperti ketebalan, densitas, transmisi cahaya, dan opasitas. Komposisi bioplastik dibuat dari dua jenis kasein, yaitu kasein komersial dan kasein susu afkir, dengan perbandingan pati tapioka dan kasein yang terdiri dari 4 kelompok perlakuan (4:0, 3:1, 2,5:1,5, 2:2). Setiap perlakuan diulang sebanyak 6 kali. Data karakteristik fsis, yang diperoleh, dianalisis menggunakan analisis varian rancangan acak lengkap two-way Anova. Jika terdapat perbedaan, dilanjutkan dengan uji Duncan multiple range test (DMRT). Hasil penelitian menunjukkan bahwa rasio pati dan kasein berpengaruh sangat nyata terhadap semua parameter uji (P<0,01). Peningkatan kasein komersial (KK) dan kasein susu apkir (KSA) meningkatkan ketebalan dan opasitas, sementara densitas dan transmisi cahaya menurun. Berdasarkan penelitian yang dilakukan, bioplastik dapat dibuat dengan kombinasi rasio pati tapioka dan jenis kasein yang berbeda dengan hasil terbaik pada rasio 2:2 yang menghasilkan ketebalan 0,29 mm, transmisi cahaya 20,03%, opasitas 2,51%, sementara pada densitas memiliki nilai terkecil 0,15 gr/cm3. Kesimpulannya bahan kasein dari susu apkir masih bisa digunakan sebagai biomaterial untuk pembuatan bioplastik dikombinasikan dengan tepung tapioka.

Identifikasi Daging Babi Menggunakan Metode PCR-RFLP Gen Cytochrome b dan PCR Primer Spesifik Gen Amelogenin Yuny Erwanto; Sugiyono Sugiyono; Abdul Rohman; Mohammad Zainal Abidin; Dwi Ariyani
agriTECH Vol 32, No 4 (2012)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

A polymerase chain reaction–restriction fragment length polymorphism (PCR–RFLP) and species specific PCR methods had been applied for identifying pork in mixture of meat. Pork sample in various levels (1, 3, 5 and 10%) was prepared in mixture with beef, chicken and mutton. The primary CYTb1 and CYTb2 were designed in the mitochondrial cytochrome b b (cytochrome b) gene and PCR successfully amplified fragments of 359 bp. To distinguish pig species existence, the amplified PCR products of mitochondrial DNA were cut by BseDI restriction enzyme. The result showed that pig mitochondrial DNA was cut into 131 and 228 bp fragments. A polymerase chain reaction (PCR) method based on the nucleotide sequence variation in the amelogenin gene has been chosen for the specific identification of pork DNAs in mixture meat. The primers designed generated specific fragments of 353 and 312 bp length for pork. The specificity of the primary designed was tested on 4 animal species including pig, cattle, chicken and goat species. Analysis of experimental mixture meat demonstrated that 1% of raw pork tissues could be detected using PCR-RFLP with BseDI restriction enzyme but detection using species-specific PCR showed the cross reactivity to beef, chicken and mutton. The cytochrome b PCR-RFLP species identification assay yielded excellent results for identification of pig species. PCR-RFLP is a potentially reliable technique for detection of the existence of pork in animal food product for Halal authentication. ABSTRAKPenelitian ini dilakukan untuk mengaplikasikan metode deteksi daging babi dalam campuan daging dengan sapi, kambing dan ayam melalui PCR-RFLP dan PCR dengan primer spesifik untuk babi. Level kontaminasi daging babi dibuat sebesar 1, 3, 5 dan 10% dari total daging dalam campuran. Metode PCR-RFLP menggunakan sepasang primer yaitu gen cytochrome b dari mitokondria yang menghasilkan fragmen DNA sebesar 359 bp. Untuk mengetahui ada tidaknya kontaminasi babi dalam adonan daging tersebut diaplikasikan enzim restriksi BseDI yang dapat memotong DNA dari gen cytochrome b babi. Hasil penelitian menunjukkan bahwa gen cytochrome b dari babi dapat terpotong menjadi dua fragmen yaitu sebesar 228 bp dan 131 bp. Untuk desain primer spesifik digunakan gen amelogenin yang mempunyai sekuen yang berbeda diantara ke empat spesies uji yaitu babi, sapi, ayam dan kambing. Primer spesifik didesain pada panjang fragmen sebesar 353 dan 312 bp. Hasil penelitian menunjukkan bahwa kontaminasi daging babi sebesar 1% masih dapat terdeteksi dengan metode PCR-RFLP tetapi pengujian dengan primer spesifik yang ditujukan hanya untuk deteksi DNA babi masih menunjukkan reaksi silang dengan spesies hewan lain yaitu sapi, kambing dan ayam. Pengujian dengan PCR-RLP pada gen cytochrome b menghasilkan hasil yang lebih baik dan jelas untuk pengujian kontaminasi babi dibandingkan dengan PCR dengan primer spesifik. Metode PCR-RFLP merupakan metode yang potensial untuk analisis deteksi keberadaan unsur babi pada produk olahan pangan khususnya untuk deteksi status kehalalan.

Physical, Chemical, and Sensory Properties of Ice Cream with the Substitution of Stabilizer with Gelatin from Various Sources Lily Arsanti Lestari; Resha Ayu Wildiana; Fatma Zuhrotun Nisa'; Yuny Erwanto; Yudi Pranoto
Journal of Food and Pharmaceutical Sciences Vol 7, No 3 (2019): J. Food Pharm. Sci
Publisher : Institute for Halal Industry and System (IHIS) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.702

Bovine and porcine gelatin are usually used as ice cream stabilizer. However, Muslims areforbidden to consume foods that contain porcine or its derivatives product. Hence, in our previous study, wedeveloped a technique to produce gelatin from local sources such as fish, buffalo, and bovine. This studyaimed to determine the effect of various gelatin on the physical, chemical, and sensory properties of ice cream.Bovine, fish, and buffalo gelatin with the same concentration of 0.3% are added as ice cream stabilizer. Weevaluated the overrun, melting rate, viscosity, as well as the nutrient content. The sensory properties weretested using a hedonic test using a 7-point scale. The substitution of carboxymethyl cellulose (CMC) withvarious gelatin did not affect the overrun, the melting rate, ash and protein content as well as sensoryattributes (p>0.05). On the other hand, ice cream with various gelatin significantly affected the viscosity,moisture, fat, and carbohydrate content (p<0.05).

Determination of Cattle and Buffalo Skin Crackers Using Polymerase Chain Reaction Restriction Fragment Length Polymorphism Rulli Riana Dewi; Yuny Erwanto; Nanung Agus Fitriyanto
Jurnal Sain Veteriner Vol 35, No 2 (2017): Desember
Publisher : Fakultas Kedokteran Hewan Universitas Gadjah Mada bekerjasama dengan PB PDHI

The aim of this study was to determine of cattle and buffalo species based on cytochrome b gene using PCR-RFLP. Cattle and buffalo hides were obtained from a slaughterhouse in Yogyakarta and Kudus Regency. To confirm the effectiveness and specificity of this fragment, there are seven of DNA mixture samples in various levels. Isolate DNA samples were amplified using universal primer of cytochrome b gene, then PCR amplicon was digested by RsaI restriction enzyme.. The result showed that mitochondrial cytochrome b gene successfully amplified fragments of 359 bp. RsaI restriction enzyme was able to cleave buffalo cytochrome b gene into two fragment (326 and 23 bp), while the cytochrome b gene of the skin cattle DNA was uncleaved. . In conclusion, this study indicated that mixture DNA of cattle and buffalo hides could be digested by RsaI restriction enzyme and determination of the buffalo hides in mixture samples could be detected into 10% level. Furthermore, RsaI enzyme could be used to specific identification buffalo species. PCR-RFLP technology has a potential and reliable method to identify of the existence of r buffalo hides in the mixture with other hides.

PENGARUH KONSENTRASI ASAP CAIR TEMPURUNG KENARI DAN LAMA PENYIMPANAN TERHADAP KUALITAS KIMIA DAN FISIK DAGING Rizky Arizona; Edi Suryanto; Yuny Erwanto
Buletin Peternakan Vol 35, No 1 (2011): Buletin Peternakan Vol. 35 (1) Februari 2011
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v35i1.590

The objective of the experiment study was to determine the effect of canary shell liquid smoke on the chemical, physical and sensory qualities of beef stored at room temperature. Beef samples were dipped in liquid smoke solutionwith the concentration of 0, 4, 8, and 12% (v/v) during 15 minutes and then stored for 0,2, and 4 days at room temperature. Each treatment was carried out three times and the variables measured were water, phenol and acidcontent, pH, water-holding capacity, cooking loss and sensory properties of samples. Data on chemical and physical qualities were analyzed using analysis of variance (Completely Randomized Design/CRD) with factorial 4x3. Thesensory properties were analyzed by a non parametric h-test. The results showed that liquid smoke concentration up to 12% significantly (p<0.05) increased water holding capacity and cooking loss of samples. Storage time up to four dayssignificantly (p<0.05) increased its pH value, cooking loss, whereas water-holding capacity was decreased. The meat sensory test showed that flavor and slimming rate were affected significantly (p<0.05) by liquid smoke. There was nointeraction between liquid smoke concentration and storage time. In conclusion, the addition of liquid smoke up to 12% increased phenol and acid content, while the physical quality of meat has decreased. Quality of beef stored up to 4 daysshowed a decreased of quality such as pH, water-holding capacity, cooking loss, and sensory meat.(Keywords: Canary shell, Liquid smoke, Storage time, Quality of beef)

PENGARUH JUS DAUN SIRIH (Piper betle Linn) SEBAGAI BAHAN PRECURING DAN LAMA PENYIMPANAN TERHADAP KOMPOSISI KIMIA DAN ANGKA PEROKSIDA DENDENG AYAM PETELUR Aloysia Tenny Damayanti Indriastuti; Setiyono (Setiyono); Yuny Erwanto
Buletin Peternakan Vol 35, No 3 (2011): Buletin Peternakan Vol. 35 (3) Oktober 2011
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v35i3.1091

Penelitian ini bertujuan untuk mengetahui pengaruh jus daun sirih (Piper betle Linn) pada proses precuring dan lama penyimpanan terhadap komposisi kimia dan angka peroksida dendeng ayam petelur. Daging direndam jus daun sirih (0, 5, 10, dan 15%) kemudian diolah menjadi dendeng. Produk dendeng disimpan pada suhu kamar selama 0, 2, 4, 6, dan 8 minggu. Variabel yang diukur meliputi kadar air, kadar protein, kadar lemak, pH, dan angka peroksida. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap pola faktorial 4 x 5 dan dilanjutkan dengan uji Tukey. Hasil penelitian menunjukkan bahwa semakin tinggi konsentrasi jus daun sirih berpengaruh nyata (P<0,05) terhadap kadar air, protein, lemak, dan angka peroksida. Lama simpan hingga minggu kedelapan berpengaruh nyata(P<0,05) terhadap pH dan angka peroksida. Interaksi antara konsentrasi jus dan lama simpan terjadi pada angka peroksida. Kesimpulan penelitian ini adalah konsentrasi jus daun sirih dapat digunakan hingga 15% karena dapatmempertahankan komposisi kimia secara proposional dan menekan angka peroksida sehingga memperpanjang lama penyimpanan dendeng ayam petelur afkir.(Kata kunci: Daging ayam, Daun sirih, Dendeng, Komposisi kimia, Angka peroksida)

Co-Authors ., Afriyanti A. S. Sukarno Abdul Rahman Ollong Abdul Rohman Abdul Rohman Abdul Rohman Abdullah, Sofwan Siddiq Achmad Fudholi Achmad Fudholi Achmad Fudholi Achmad Fudholi Adi Susanto Adi Susanto Aflah, Almira Tsania Afriyanti Afriyanti Afriyanti Afriyanti, Afriyanti Agus Hadi Prayitno Aloysia Tenny Damayanti Indriastuti Amaryllis, Anggia Risty Ambar Pertiwiningrum Ambar Pertiwiningrum Ardaning Nuriliani Arif Ismanto, Arif Ariya Dwi Nugrahanto Arum Intan Kusumanegara Asih Kurniawati Asmoro, Novian Wely Bima Mahendra Bima Mahendra Chusnul Hanim Dahlanuddin Dahlanuddin, Dahlanuddin Dominikus Pandego Lestyanto Dwi Ariyani Dwi Wulandari Dwi Wulandari Dyah Triasih Edi Suryanto Edi Suryanto Edi Suryanto Edi Suryanto Edy Permadi Effendi Abustam Endang Baliarti Faruq, Rafif Umar Fatma Zuhrotun Nisa Fibri, Dwi Larasatie Nur Fiky Andy Prastyawan Flafiani Cios Conara Flaﬁani Cios Conara Ganea Qorry Aina Hasma Hasma Hendry Saragih Hendry Saragih Husaefa, Nadira Jamhari (Jamhari) Jamhari Jamhari Jamhari Jamhari Joni Murti Mulyo Aji Jumari Jumari Jumeri (Jumeri) Kapti Rahayu Khothibul Umam Al Awwaly Khotibul Umam Al Awwaly Kurniasih, Kholif Sholehah Indra Lailly Tsania Nur Hidayah Lailly Tsania Nur Hidayah Lidya Andini Lily Arsanti Lestari Ludfia Windyasmara, Ludfia Made Sriasih, Made Mariska, Tina Vidya Mohammad Zainal Abidin Mohammad Zainal Abidin Muh Ichsan Haris Muhamad Ali Muhamad Hasdar Muhammad Irfan Said Muhlisin Muhlisin Nanung Agus Fitriyanto Nina Salamah Novita Kurniawati Novita Kurniawati Nugraha, Widitya Tri Nurliyani Nurliyani Nurliyani Nurliyani Nurliyani Nurliyani R. Lukas Martindro Satrio Ari Wibowo Ragil Yuliatmo Resha Ayu Wildiana Rifqi Rifqi Rina Wahyuningsih Rizky Arizona Rulli Riana Dewi Rulli Riana Dewi Rusman (Rusman) Rusman Rusman Rusman Rusman Rusman Rusman Rusman Rusman Sadiman Sadiman Sari’ah Cintami Damayanti SATRIYAS ILYAS Satyaguna Rakhmatulloh Setiyono (Setiyono) Siswara, Hamzah Nata Soemitro Djojowidagdo Sri Hartatik Sudibyo Martono Sugiyanto Sugiyanto Sugiyono Sugiyono Suharjono Triatmojo Suharjono Triatmojo Suharjono Triatmojo Suharjono Triatmojo Suharjono Triatmojo Suryanto, Edi Sylvie Astuti T A Siswoyo T Lindrianti Thoyib Rohman Hakim Tridjoko Wisnu Murti Utama, Dicky Tri Vera, Nur Wariata, Wayan Wayan Tunas Artama Wayan Tunas Artama Wihandoyo (Wihandoyo) Winny Swastike Wisnu Pambudi Yudi Pranoto Yudi Pranoto Yudi Pranoto Yustina Yuni Surandiyah Zaenal Bachruddin Zaenal Bachrudin

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