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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia TRANSIENT: Jurnal Ilmiah Teknik Elektro Prosiding Seminar Nasional Sains Dan Teknologi Fakultas Teknik Format : Jurnal Imiah Teknik Informatika FaST : Jurnal Sains dan Teknologi Jurnal Manajemen International Journal of Social and Management Studies (IJOSMAS) Journal of Food Technology and Health Prosiding Konferensi Nasional PKM-CSR Makara Human Behavior Studies in Asia Edunity: Kajian Ilmu Sosial dan Pendidikan

Eveline Eveline

Jurusan Teknologi Pangan Universitas Pelita Harapan Jl. MH Thamrin Boulevard Lippo Villages, Tangerang 15811

Author-ID : 261274

Religion Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Nursing Public Health Social Sciences

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FAKTOR-FAKTOR YANG MEMPENGARUHI DISCRETIONARY LOAN LOSS PROVISIONS PADA PERUSAHAAN PERBANKAN YANG TERDAFTAR DI BURSA EFEK INDONESIA Dewi, Sofia Prima; Eveline, Eveline
Jurnal Manajemen Vol 21, No 3 (2017): October 2017
Publisher : Fakultas Ekonomi dan Bisnis, Universitas Tarumanagara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24912/jm.v21i3.261

The purpose of this study was to obtain empirical evidence about the effect of earnings before tax and provisions, the quality of voluntary disclosure, needs for external financing, other alternatives to earnings management, and firm size to discretionary loan loss provisions in banking companies listed in Indonesia Stock Exchange. The samples used were 26 banking companies listed in Indonesia Stock Exchange during 2011-2013. Data analysis was performed with the aid of a software program Statistical Product and Service Solutions (SPSS) for Windows version 20. The results showed that earnings before tax and provisions have an influence on discretionary loan loss provisions, while the quality of voluntary disclosure, needs for external financing, other alternatives to earnings management, and firm size does not have any influence on discretionary loan loss provisions.

RANCANG BANGUN PROTOTIPE PENGATUR KELEMBAPAN TANAH OTOMATIS PADA TAMAN BERBASIS MIKROKONTROLER Eveline, Eveline; Sudjadi, Sudjadi; Darjat, Darjat
Transient: Jurnal Ilmiah Teknik Elektro TRANSIENT, VOL. 7, NO. 2, JUNI 2018
Publisher : Universitas Diponegoro

Kelembaban tanah adalah kadar atau banyaknya air yang berada di lapisan tanah. Kelembapan tanah dapat menurun dan meningkat dengan sendirinya dan harus diatur. Kelembapan yang rendah juga menyebabkan permasalahan. Salah satunya adalah permasalahan taman yang rusak akibat kekeringan, tandus, dan bahkan tidak terurus karena sumber daya manusia. Taman yang dapat berguna untuk kehidupan manusia sebagai paru â€“ paru kota dan tempat beraktivitas sehari â€“ hari harus dijaga keseimbangannya. Sistem ini dapat menjadi jawaban atas permasalahan tersebut, yaitu dengan alat pengatur kelembapan taman otomatis berbasis mikrokontroler. Sistem ini menggunakan Arduino Uno R3, sensor kelembapan tanah , sensor jarak, motor, dan pompa beserta selang sebagai komponen penyusun. Prinsip kerja dari sistem ini adalah jika kelembapan tanah menunjukan kurang dari 50 persen (data 350), maka air akan mengalir dan meningkatkan kelebapan tanah jika persediaan air atau jarang sensor dengan air kurang dari 8 centimeter. Selain itu, aka nada peringatan tanah kering dan air habis pada tampilan LCD. Dengan adanya sistem ini, efisiensi pemeliharaan taman semakin meningkat.

Utilization of Carp (Cyprinus carpio) as Surimi For Sausage Manufacturing Eveline Eveline; Joko Santoso; Magnarai Huangdinata
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 22 No 2 (2019): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Carp (Cyprinus carpio) is a freshwater fish with high economic value and good farming potential. Carp-based product diversification could be done by using it as food ingredients such as surimi in sausage manufacture. This research was aimed to evaluate sausage produced from carp surimi by varying washing frequency and tapioca filler concentration. Five washing frequencies (1; 2; 3; and 4 times) and three tapioca filler concentrations (2; 3; and 4%) were compared. The study showed 1 time washing frequency gave better surimi physical characteristics (57.40% yield; 73.76% water holding capacity; 26.64% expressible moisture content, 821.92 g.cm gel strength; 54.45% whiteness) and chemical characteristic (78.00% moisture content and 6.34% salt soluble protein) compared to other washing frequencies. Based on the organoleptic test, 2% tapioca was the selected filler concentration. Selected surimi sausage had better physical, chemical and sensori characteristics than commercial sausage. The physical characteristics of the selected sausage were 70.46% water holding capacity; 24.58% expressible moisture content; 78.64% whiteness; 4346.70 g.cm gel strength; 101.23 g hardness; 0.98 g springiness; and 43.96 g chewiness. While the chemical characteristics of that sausage were 75% water; 1.35% ash; 11.51% protein; 4.46% fat; and 7.63% carbohydrate. The sensory scores of the sausage evaluated were color 0.44, aroma 0.60; taste 1.16; and springiness 1.86.

KAJIAN AKTIVITAS DAN STABILITAS ANTIOKSIDAN EKSTRAK KASAR BAWANG DAUN (Allium fistulosum L.) Tagor Marsillam Siregar; Eveline Eveline; Felita Anthony Jaya
Prosiding SNST Fakultas Teknik Vol 1, No 1 (2015): PROSIDING SEMINAR NASIONAL SAINS DAN TEKNOLOGI 6 2015
Publisher : Prosiding SNST Fakultas Teknik

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Bawang daun(Allium fistulosum L.)telah diketahui memiliki potensi sebagai sumber antioksidan alami namun penelitian tentang aktivitas antioksidan bawang daun masih jarang dilakukan. Pada penelitian ini bawang daun diekstraksi melalui metodemaserasi menggunakan tiga jenis pelarut dengan polaritas berbeda yaitu etanol (polar), etil asetat (semi polar) dan heksan (non polar) selama 4, 8 dan 12 jam. Penentuan ekstrak kasar bawang daun terpilih dilakukan berdasarkan hasil analisis aktivitas antioksidan, total fenolik dan total flavonoid dengan metode spektrofotometri. Selanjutnya ekstrak kasar bawang daun terpilih diuji stabilitasnya terhadap pH (4, 5, 6 dan 7) dan temperatur (70, 80, and 90ᴼC). Hasil penelitian menunjukkan bahwa ekstrak kasar bawang daun terpilih diperoleh dengan cara maserasi menggunakan pelarut etil asetat selama 12 jam.Ekstrak bawang daun tidak stabil terhadap perlakuan panas dan perubahan pH.Ekstrak bawang daun lebih stabil ketika berada pada kondisi suhu 70ᴼC dan pH 4-5. Uji fitokimia menunjukkan bahwa bawang daun mengandung senyawa golongan tanin, alkaloid, fenolik, flavonoid, dan steroid. Hasil analisis GC-MS terhadap ekstrak kasar bawang daun terpilih memperlihatkan adanya senyawa golongan fenolik, yaitu 2-methoxy-4-vinylphenol, golongan hidrokarbon seperti 2-tetradecene dan eicosane, golongan asam lemak seperti asam linoleat dan asam linolenat, golongan diterpenoid seperti neophytadiene, dan golongan vitamin seperti vitamin E. Kata Kunci:Allium fistulosum L., antioksidan, maserasi, pH, stabilitas, temperatur

PENGARUH JENIS AMPAS ROSELLA (Hibiscus sabdariffa L.) DAN METODE HIDROLISIS TERHADAP KOMPONEN PANGAN FUNGSIONAL Eveline Eveline; Antonius Herry Cahyana; Juanita Rahmawati Widjojo
Prosiding SNST Fakultas Teknik Vol 1, No 1 (2014): PROSIDING SEMINAR NASIONAL SAINS DAN TEKNOLOGI 5 2014
Publisher : Prosiding SNST Fakultas Teknik

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Antioksidan dan serat pangan merupakan jenis komponen pangan fungsional yang berperan penting bagi kesehatan manusia. Pada industri pangan, Rosella menjadi salah satu bahan baku pangan fungsional oleh karena tingginya kandungan antosianin dan serat pangan. Namun, proses pengolahan menghasilkan ampas yang bermasalah bagi lingkungan, padahal ampas Rosella masih mengandung serat pangan dan komponen antioksidan. Tingkat kelarutan ampas Rosella yang rendah menyebabkan diperlukannya metode hidrolisis untuk meningkatkan nilai tambah ampas Rosella dan sekaligus menjadi solusi masalah limbah lingkungan. Penelitian ini bertujuan untuk mempelajari pengaruh jenis ampas Rosella (merah dan ungu) dan metode hidrolisis (HCl dan enzim selulase) terhadap komponen pangan fungsional (antioksidan dan serat pangan). Kedua jenis ampas Rosella masing-masing dihidrolisis melalui metode berbeda dengan perlakuan tanpa hidrolisis sebagai kontrol. Ampas Rosella (terutama Rosella ungu) tanpa perlakuan hidrolisis berpotensi sebagai bahan baku pangan fungsional karena mengandung serat pangan larut air (2,87%), serat pangan tidak larut air (0.76%), antosianin (29,64%), dan senyawa fenolik (60,44%). Hidrolisis dengan selulase memberikan hasil lebih optimal dibandingkan hidrolisis dengan asam; yakni meningkatkan total serat pangan (29%), komponen larut air (3,11%), dan komponen larut etanol (2,13%); namun menurunkan aktivitas antioksidan ampas Rosella ungu. Peningkatan serat pangan tidak signifikan karena kondisi hidrolisis kurang optimal. Kata kunci: antioksidan, hidrolisis, Rosella, serat_pangan

STUDI AKTIVITAS ANTIOKSIDAN PADA TOMAT (Lycopersicon esculentum) KONVENSIONAL DAN ORGANIK SELAMA PENYIMPANAN Eveline Eveline; Tagor Marsillam Siregar; Sanny Sanny
Prosiding SNST Fakultas Teknik Vol 1, No 1 (2014): PROSIDING SEMINAR NASIONAL SAINS DAN TEKNOLOGI 5 2014
Publisher : Prosiding SNST Fakultas Teknik

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Tomat (Lycopersicon esculentum) adalah buah yang banyak mengandung senyawa antioksidan (fenolik, flavonoid, vitamin C, dan likopen). Pada produk holtikultura, metode penanaman (konvensional dan organik) merupakan salah satu faktor yang mempengaruhi aktivitas antioksidan selain faktor masa simpan (0, 3, 6, 9, 12, dan 15 hari). Penelitian ini dirancang untuk mempelajari aktivitas antioksidan dan pengaruh masa simpan terhadap aktivitas antioksidan tomat konvensional dan tomat organik. Awal penelitian dilakukan penentuan pelarut ekstraksi terbaik (etanol dan aseton, 80%). Aseton 80% merupakan pelarut terpilih untuk mengekstrak komponen antioksidan tomat (rendemen 3,39%; IC50 1405,85 mg/100 g buah; total fenolik 11,53 mg GAE/100 g buah; flavonoid 1,81 mg QE/100 g buah; dan vitamin C 8,37 mg asam askorbat/100 g buah). Kandungan fenolik (masa simpan 3 hari) dan likopen didapati lebih tinggi pada tomat organik, sedangkan vitamin C lebih tinggi pada tomat konvensional (masa simpan 9 dan 15 hari). Aktivitas antioksidan tomat menurun pada penyimpanan hari ke-3, naik pada hari ke-6, kemudian kembali turun pada hari ke-9. Total fenolik tomat organik menurun pada hari ke-6, sedangkan tomat konvensional cenderung stabil selama penyimpanan. Kandungan flavonoid tomat menurun sejak penyimpanan hari ke-12. Vitamin C cenderung stabil selama penyimpanan (terutama tomat konvensional). Likopen meningkat selama 9 hari penyimpanan, setelah itu menurun. Kata kunci: antioksidan, konvensional, organik, penyimpanan, tomat

UTILIZATION OF RED BEAN (Phaseolus vulgaris L.) AND OYSTER MUSHROOM IN THE MAKING OF ANALOG JERKY Eveline Eveline
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 4, No 1 (2020): MAY
Publisher : Universitas Pelita Harapan

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Jerky is a traditional Indonesian processed product which is generally made from real meat. Vegans cannot consume this product, so making vegetable jerky can answer the needs of vegan food consumption variations. The use of red beans as a source of high protein and natural red color like meat, and oyster mushrooms as a source and texture of fiber resembling meat, are considered appropriate in determining the main raw material for making vegetable jerky. This study aims to utilize red beans and oyster mushrooms in the manufacture of vegetable jerky based on the ratio of red bean - oyster mushroom and drying time, and determine the maximum shelf life of vegetable jerky. Initially, red beans and oyster mushrooms are made into a mixture with a ratio (100: 0, 75:25, 50:50, 25:75, and 0: 100) and dried at 50 °C for 6, 7, and 8 hours. The ratio of 75:25 for 8 hours of drying produces vegetable jerky that meets SNI requirements for beef jerky with a protein content of 15.03%; water 4.85%; aw 0.43; hardness 1317 g; hedonic color 5.37, aroma 5.40, taste 4.83, hardness 5.17, and overall 5.47. This ratio is used at a later stage to determine the maximum shelf life (weeks 0, 1, 2, 3, and 4). A series of analyzes refer to the 2nd week as the maximum shelf life with acid number 0.94 mg KOH/g, peroxide number of 2.61 meq/1000g, thiobarbituric acid (TBA) number 0.41 malonaldehyde/kg, fat 5.01%, aw 0.64, water 11.40%, and total plate count (TPC) 4.99 log cfu/g.

VARIASI RASIO SARI BIT MERAH (Beta vulgaris L.), SUSU SKIM, DAN KULTUR STARTER TERHADAP KARAKTERISTIK YOGHURT SARI BIT MERAH [THE VARIATION OF RED BEET (Beta vulgaris L.) JUICE RATIO, SKIM MILK, AND STARTER CULTURE TO RED BEET JUICE YOGURT] Eveline Eveline
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 3, No 1 (2019): MAY
Publisher : Universitas Pelita Harapan

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Red beet (Beta vulgaris L.) is one of tuber plants that are usually consumed as juice and salad ingredients. Its bioactive and functional nutrition compund such as antioxidant, phenolic, and flavonoids made red beet application needs to be developed. Red beet extract was made in 1:3, 1:4, and 1:5 (w/v) ratio. 1:3 ratio gave the best analysis results based on its antioxidant activity IC50 of 93660.00 ppm, phenolic compound of 281.03 mg GAE/l, and flavonoids compound of 163.06 mg QE/l. This ratio was used in the next step to determine the skim milk concentration (6, 8, and 10%) and Lactobacillus bulgaricus : Streptococcus thermophilus 1:1 starter culture concentration (3, 5, and 7% [w/v]) in yogurt making process. pH, total titratable acidity (TTA), total lactic acid bacteria (LAB), viscosity, and coliform test was used as parameters to determine the 6% skim milk and 7% starter culture as the best result. Red beet yogurt with 4.12 pH, TTA of 0.78%, total LAB of 2.8 x 1010 CFU/ml, viscosity of 15688.00 cps, and no coliform; was then analyzed its antioxidant activity (IC50), total flavonoids, total phenolic, proximate, toxicity, and hedonic test. Sequentially, the product’s results were 296505.00 ppm (the result increased 316.58% after fermentation); 85.18 mg QE/ml; 149.24 mg GAE/l; 87.14% water, 0.82% ash content, 0.18% fat, 3.21% protein, 8.66% total carbohydrate (by difference); LC50 747.56 ppm (low toxicity); and it was still acceptable to consumers (hedonic score 4.94 of 7). All of the analysis results were refers to national (BSN, 2009) and international (CODEX, 2011; IDFA, 2004, FSANZ, 2014) standards.BAHASA INDONESIA ABSTRAK:Bit merah (Beta vulgaris L.) merupakan salah satu jenis umbi-umbian yang biasa dikonsumsi sebagai jus dan bahan pembuatan salad. Kandungan senyawa bioaktif dan nutrisi fungsional seperti antioksidan, fenolik, dan flavonoid membuat pemanfaatan bit merah perlu dikembangkan. Penelitian ini bertujuan untuk menghasilkan yoghurt bit merah. Awalnya, sari bit merah dibuat dengan rasio 1:3, 1:4, dan 1:5 (b/v). Rasio 1:3 memberikan hasil analisis terbaik berdasarkan aktivitas antioksidan IC50 93660,00 ppm, fenolik 281,03 mg GAE/l, dan flavonoid 163,06 mg QE/l. Rasio ini digunakan pada tahap selanjutnya untuk penentuan konsentrasi susu skim (6, 8, dan 10%) dan konsentrasi kultur starter Lactobacillus bulgaricus : Streptococcus thermophillus 1:1 (3, 5, dan 7% [b/v]) dalam pembuatan yoghurt. Analisis pH, TAT, total BAL, viskositas, dan uji koliform menjadi parameter acuan untuk menentukan susu skim 6% dan kultur starter 7% sebagai konsentrasi yang memberikan hasil analisis terbaik. Yoghurt bit merah dengan pH 4,12, TAT 0,78%, total BAL 2,8 x 1010 cfu/ml, viskositas 1568,00 cps, dan tanpa pertumbuhan koliform selanjutnya dianalisis aktivitas antioksidan (IC50), total flavonoid, total fenolik, proksimat, toksisitas, dan uji hedonik. Secara berurutan hasil analisis produk adalah 296505,00 ppm (meningkat 316,58.% setelah fermentasi); 85,18 mg QE/ml; 149,24 mg GAE/l; air 87,14%, abu 0,82%, lemak 0,18%, protein 3,21%, karbohidrat (by difference) 8,66%; LC50 747,56 ppm (toksik rendah); dan masih dapat diterima konsumen (hedonik 4,94 dari skala 7). Seluruh penentuan hasil analisis mengacu pada standar nasional (BSN, 2009) dan internasional (CODEX, 2011; IDFA, 2004, FSANZ, 2014).

APLIKASI DAUN PEPAYA (Carica papaya L.) DAN DAUN JAMBU BIJI (Psidium guajava L.) DALAM PEMBUATAN SIRUP ANTIOKSIDAN [Application of Papaya Leaves (Carica papaya L.) and Guava Leaves (Psidium guajava L.) in the Making of Antioxidant Syrup] Eveline Eveline; Natasya Herga
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 4, No 2 (2020): NOVEMBER
Publisher : Universitas Pelita Harapan

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Papaya leaves and guava leaves are widely known by Indonesians and are often used as dishes and traditional medicine. Both of these leaves are known to have anti-diarrheal, anti-inflammatory, antimutagenic, and antioxidant potential due to the presence of polyphenols, vitamins C and E, carotenoids, phenolics, and flavonoids. Limited use encourages research on processed food products with functional values. This study aims to determine the ratio of papaya leaves and guava leaves and determine the concentration of citric acid and Carboxy Methyl Cellulose (CMC) in making antioxidant syrup. Initially, the papaya and guava leaves respectively were extracted with water and mixed, (60:40, 50:50, and 40:60). The ratio of 40:60 was determined as the ratio with the best analysis results (phenolic 2595.54 mg GAE/L, flavonoids 659.07 mg QE/L, IC50 2678.24 ppm). The syrup with the best ratio was used at a later stage to determine the concentrations of citric acid (1.0, 1.5, dan 2.0%) and CMC (0.8, 1.0, and 1.2%). A series of analyzes determined 2% citric acid and 1% CMC to produce the best antioxidant syrup with pH 2.83, total dissolved solids 51.7°Brix, viscosity 1780.83 cP, phenolic 1823.99 mg GAE/L, flavonoids 516.92 mg QE/L, IC50 8825.04 ppm (strong category), and still acceptable to consumers (4.59 out of 7.00 scale [neutral]). AbstrakDaun pepaya dan daun jambu biji dikenal luas oleh masyarakat Indonesia serta sering dimanfaatkan sebagai masakan dan obat tradisional. Kedua daun ini diketahui memiliki potensi antidiare, antiinflamasi, antimutagenik, dan antioksidan karena adanya kandungan polifenol, vitamin C dan E, karotenoid, fenolik, dan flavonoid. Keterbatasan pemanfaatan mendorong dilakukannya penelitian produk pangan olahan bernilai fungsional. Penelitian ini bertujuan untuk menentukan rasio daun pepaya dan daun jambu biji serta menentukan konsentrasi asam sitrat dan CMC dalam pembuatan sirup antioksidan. Awalnya, daun pepaya dan daun jambu biji masing-masing diekstrak dengan air dan dicampur (60:40, 50:50, dan 40:60). Rasio 40:60 ditentukan sebagai rasio dengan hasil analisis terbaik (fenolik 2595,54 mg GAE/l, flavonoid 659,07 mg QE/l, IC50 sebesar 2678,24 ppm). Sirup dengan rasio terbaik digunakan pada tahap selanjutnya untuk menentukan konsentrasi asam sitrat (1,0; 1,5; dan 2,0%) dan Carboxy Methyl Cellulose (CMC) sebesar 0,8; 1; dan 1,2%. Serangkaian analisis menentukan asam sitrat 2% dan CMC 1% menghasilkan sirup antioksidan terbaik dengan pH 2,83, total padatan terlarut (TPT) 51,7°Brix, viskositas 1780,83 cP, fenolik 1823,99 mg GAE/l, flavonoid 516,92 mg QE/l, IC50 8825,04 ppm (kategori kuat), dan masih dapat diterima konsumen (4,59 dari skala 7.00 [netral]).

Processed Food Creations Made From Tempeh Catherine Catherine; Eveline Eveline; Vincent Setiawan Antony; Juliana Juliana
International Journal of Social and Management Studies Vol. 3 No. 5 (2022): October 2022
Publisher : IJOSMAS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5555/ijosmas.v3i5.212

This research is a research that takes processed food products made from tempeh which are introduced in the community as the object of research. This study uses a quantitative method with purposive sampling using a questionnaire containing a hedonic test and a hedonic quality test through the Friedman test. Respondents from this study were 56 consumer panelists which is public societyThe results of this study are based on the fried test, it can be seen the level of panelists' preference for processed tempe products based on aspects that have been determined by the researcher. From the aspect of aroma, processed tempe products in the form of hot pudding are preferred. From the aspect of taste, processed tempe products in the form of tempeh pancakes are preferred by the panelists. From the aspect of texture, processed tempe products in the form of croffles are preferred by the panelists. And from the aspect of appearance, processed tempe products in the form of tempeh pancakes are preferred by the panelists. In general, tempeh creativity products are accepted both in terms of taste, aroma, texture, and appearance. However, the average results given by the panelists are based on the fried test or rating test for a product where the aroma, taste, texture and testing are different in each aspect,where the results of the assessment given by the panelists are influenced by the panelists' thoughts about aroma, taste, texture and appearance by the food of croffles, pizza, burgers, hot puddings, and pancakes that were created before this tempeh processed product existed. So that the taste, aroma, texture and appearance displayed by this tempe processed product were strange for some panelists.

Co-Authors ANGKASA, KEVIN Antonius Herry Cahyana Bonar Hutapea Catherine Catherine Darjat Darjat Dewi, Francisca Iriani Roesmala Fandi Halim Felita Anthony Jaya Handayani, Ratna Herga, Natasya Joko Santoso Juanita Rahmawati Widjojo Juliana, Juliana Kam, Natania Kramer, Putri Kresandra, Anastasha Magnarai Huangdinata Melanie Cornelia, Melanie Natasya Herga Nawangsih, Ayu Anisa Sanny Sanny SILALAHI, ZAKHEUS Sofia Prima Dewi Sophya Hadini Marpaung Sudjadi Sudjadi Tagor Marsillam Siregar Tagor Marsillam Siregar Udik Budi Wibowo Vincent Setiawan Antony

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