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All Journal Agrointek Jurnal Riset Industri Hasil Hutan Pro Food Industria: Jurnal Teknologi dan Manajemen Agroindustri EnviroScienteae Jurnal Teknologi Agro-Industri Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Riset Teknologi Industri ZIRAA'AH MAJALAH ILMIAH PERTANIAN Buletin Profesi Insinyur Jurnal Dedikasi Bulletin of Chemical Reaction Engineering & Catalysis Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Journal of Pharmascience
Agung Nugroho
Universitas Lambung Mangkurat
Agriculture, Biological Sciences & Forestry Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Other

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Performance comparison of liquid smokes from galam wood, rubber wood, and oil palm frond as latex coagulants on the quality aspects of the rubber cup lump Nugroho, Ph.D., Agung; Majid, Iqbal Maulana; Al Hakim, Hisyam Musthafa
Jurnal Riset Industri Hasil Hutan Vol 11, No 1 (2019)
Publisher : Kementerian Perindustrian

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (245.843 KB) | DOI: 10.24111/jrihh.v11i1.4619

Abstract

The quality of rubber cup lump is ditermined by several factors, one of them is the latex coagulant. The type of latex coagulant also affects the coagulating time. Liquid smoke is one of the most recommended latex coagulants due its save and effective operation. Deorub, the most popular liquid smoke, is made from shell of oil palm kernel. There are still many alternatives of liquid smoke materials that may have lower economic values. This study was aimed to evaluate and compare the performance of three liquid smokes produced from three alternative materials namely galam wood, rubber wood, and oil palm frond as latex coagulants. This study was performed using groups random design with two factors, namely type of coagulants and the concentrations (10% and 5%). Evalution was performed on the speed of coagulating time and also the quality of rubber cup lumps resulted by the tested coagulants, such as water content, rubber dry weight, ash content, and also the value of sensory quality (smell, color, texture, and the bubble). Liquid smoke resulted from oil palm fronds showed the best performance due to it’s lowest pH value (2.5) and the shorthest coagulating time (40 min) at concentration of 10%, which produced rubber lumps with rubber dry weight of 99.86% and ash content of 0.83%. Meanwhile, the highest yield of liquid smoke was resulted from galam wood (10%) with coagulating time of 72 minutes.
Formulation of Baby Porridge Flour Using Nagara Tuber and Kalakai (Stenochlaena palustris) as Iron Fortifying Agent with Natural Flavor of Ambon Banana Sholihah, Nitie Ma'rifatus; Nugroho, Ph.D., Agung; Agustina, Lya
Jurnal Riset Industri Hasil Hutan Vol 10, No 2 (2018)
Publisher : Kementerian Perindustrian

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (555.37 KB) | DOI: 10.24111/jrihh.v10i2.4080

Abstract

Kalakai (Stenochlaena palustris) is a fern that lives wildly in nature. High iron content in the diet underlies the use of kalakai plants as a natural iron fortifying food for growing children. The purpose of this study was to determine the best formulation of baby porridge flour meeting the Indonesian National Standard (SNI). Kalakai was selected as a Fe fortifying material due to its high content of Fe. Three formulations (A, B, and C) were produced from three different flours (cassava nagara, kalakai, and young banana), and the formulated samples were tested. Formula A was 55 (cassava) : 5 (kalakai) : 40 (banana); formula B was 57:3:40; and formula C was 59:1:40. Those three formulations were compared with a control which was made from cassava nagara flour and banana flour with ratio of 60% and 40% (without kalakai). The results showed that the best formula was the A formulation, with a ratio content of 55:5:40. This formula had 0.90 g/ml of kamba density, 2.04 of water absorption index, 6.62% of moisture content, 3.02% of ash content, 0.67% of fat content, 2.41% of crude protein, and 4.48 mg/100g of Fe level.
KECERAHAN DAN KONSISTENSI WARNA KUNING DARI EMPAT EKSTRAK PEWARNA ALAMI: Brightness and Consistency of Yellow Color of Four Natural Dye Extracts Rabiatul Adawiyah; Udiantoro Udiantoro; Agung Nugroho
Pro Food Vol. 5 No. 2 (2019): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (318.68 KB) | DOI: 10.29303/profood.v5i2.106

Abstract

ABSTRACT There have been many studies on natural dyes, but most have only focused on one type of plant source.This study aims to compare the color quality (Brightness and Consistency) and production costs from four sources of yello natural dyes, namely tumeric (Curcuma domestica Val), ginger rhizome (Curcuma xanthorhiza Roxb.), cosmos flowers (Cosmos sulphureus), and yellow roots (Arcangelisia Flava Merr). The method used in this study is a Completely Randomized Design with a single factor type of material. Parameters for comparision include the strenght and stability of the yellow color measured through image analysis and UV absorption spectrophotometer analysis. The treatment for the brightness test made on this research consist of 4 types of material that is: P1 = Turmeric (Curcuma domestica Val), P2 = Cosmos Flowers (Cosmos sulphureus), P3 = Yellow Root (Arcangelisia Flava Merr) and P4 = Curcuma (Curcuma xanthorhiza Roxb.). While the treatment of the color brightness consistency is 2 treatment is with acid treatment (pH 3.0-4.0) and without acid treatment with 3 times repetitions. The results showed thatthe best natural yellow dye extract is in the cosmos flower. The Cosmos flower extract has the highest color brightness level that produces the value of absorbance 0.63 and the cosmos flower extract has a higher color brightness consistency shown on the value of the 1th day that is as big as 0.63 to day 7 have value absorbance 0.52. Keywords: brightness, consistency, natural dye ABSTRAK Studi tentang pewarna alami telah banyak dilakukan, namun kebanyakan hanya fokus pada satu jenis sumber tanaman. Tidak banyak studi secara simultan yang dilakukan pada beberapa jenis bahan. Penelitian ini bertujuan membandingkan kualitas warna (kecerahan dan konsistensi) dan biaya produksi dari empat sumber pewarna alami kuning, yaitu rimpang kunyit (Curcuma domestica Val), rimpang temulawak (Curcuma xanthorhiza Roxb.),bunga cosmos (Cosmos sulphureus), dan akar kuning (Arcangelisia Flava Merr). Metode yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan faktor tunggal jenis bahan. Parameter sebagai pembanding meliputi kekuatan dan stabilitas warna kuning yang diukur melalui analisis citra dan analisis serapan UV spektrofotometer.Perlakuan untuk uji kecerahan warna yang dilakukan pada penelitian ini terdiri dari 4 jenis bahan yaitu: P1= kunyit (Curcuma domestica Val), P2= bunga cosmos (Cosmos sulphureus), P3= akar kuning (Arcangelisia Flava Merr) dan P4= temulawak (Curcuma xanthorhiza Roxb.). Sedangkan perlakuan uji konsistensi kecerahan warna ada 2 perlakuan yaitu tanpa perlakuan asam dan perlakuan kondisi asam (pH 3,0-4,0) dengan tiga kali pengulangan. Hasil penelitian menunjukkan bahwa ekstrak pewarna kuning alami terbaik yaitu terdapat pada bunga cosmos. Ekstrak bunga cosmos memiliki tingkat kecerahan warna paling tinggi yang menghasilkan nilai absorbansi 0,63 dan ekstrak bunga cosmos memiliki konsistensi kecerahan warna yang lebih tinggi yang ditunjukkan pada nilai absorbansi dari hari ke-1 yaitu sebesar 0,63 sampai hari ke-7 memiliki nilai absorbansi 0,52. Kata kunci: kecerahan warna, konsistensi kecerahan warna, dan pewarna alami.
Karakteristik Sensori dan Kimia Gula Semut Aren Terfortifikasi Ekstrak Patikan Kebo (Euphorbia hirta L.) sebagai Sumber Bioflavonoid Zulpahnor Zulpahnor; Susi Susi; Agung Nugroho
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 9, No 2 (2020)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2020.009.02.8

Abstract

AbstrakAntioksidan memiliki peran penting dalam mengurangi potensi terjadinya penyakit degeneratif. Penelitian ini bertujuan menambahkan sumber antioksidan bioflavonoid dari ekstrak patikan kebo (Euphorbia hirta L) pada gula semut aren. Ekstrak padat patikan kebo diperoleh melalui proses refluks sampel kering pada pelarut etanol 96% yang dilanjutkan proses evaporasi. Penambahan empat tingkat konsentrasi ekstrak (0,5%; 1,0%; 1,5%; 2,0%) diuji pengaruhnya terhadap karakteristik sensori (scoring dan hedonik) dan kimia (kandungan bioflavonoid, kadar air, kadar abu, dan gula pereduksi). Keberadaan bioflavonoid (myricitrin dan quercitrin) dianalisis melalui metode kromatografi lapis tipis (KLT), sedangkan konsentrasinya dianalisis secara teoritis berdasarkan kandungan myricitrin dan quercitrin pada ekstrak etanol 96% dari hasil penelitian sebelumnya. Hasil pengujian perbedaan konsentrasi ekstrak menunjukkan pengaruh nyata terhadap mutu sensori (rasa, warna, dan aroma). Semakin tinggi konsentrasi ekstrak yang ditambahkan, semakin menurunkan mutu sensorinya. Aspek mutu sensori, antara rasio 0,5% dan 1,0% tidak berbeda signifikan dan masih menunjukkan daya terima yang baik, namun rasio 1,0% memiliki kandungan bioflavonoid yang lebih tinggi. Penambahan 1,0% ekstrak patikan kebo direkomendasikan sebagai tingkat yang tepat, yaitu mengandung bioflavonoid myricitrin dan quercitrin masing-masing sebesar 3,8 mg/g dan 1,0 mg/g gula semut. Analisis biaya menunjukkan harga pokok produksi untuk penambahan ekstrak 1,0% adalah sebesar Rp110.000,00/kg.Kata kunci: bioflavonoid, Euphorbia hirta, gula semut aren, myricitrin, quercitrin AbstractAntioxidant plays important roles in the reduction of degenerative diseases. This study aimed to formulate bioflavonoid antioxidant from Euphorbia hirta on granulated palm sugar. Extract of E. hirta was obtained by reflux extraction with 96% ethanol. Granulated palm sugars fortified with four concentration levels of E. hirta extract (0.5%; 1.0%; 1.5%; 2.0%) were evaluated for the sensory and chemical characteristics including water content, ash content, reducing sugar, and the presence of bioflavonoid. The content of bioflavonoids (quercitrin and myricitrin) were also calculated based on the content of those compounds in the ethanol extract as identified in the previous study. The presence of bioflavonoid was identified by thin layer chromatography test. Statistical analysis showed that addition of different concentration level of extract to the sugar significantly affect the sensory characteristics. Higher concentration of extract decreased the sensory level. Nevertheless, between concentration of 0.5% and 1.0% were not significantly different, and surely, the higher concentration will provide higher bioflavonoid content. Addition of 1.0% E. hirta extract was recommended due to the higher content of quercitrin and myricitrin (3.8 mg/g and 1.0 mg/g, respectively) with the adequate sensory characteristic. Production of granulated palm sugar fortified with 1.0% E. hirta extract required IDR110,000.00/kg.Keywords: bioflavonoid, Euphorbia hirta, granulated palm sugar, myricitrin, quercitrin
ANALISIS KELAYAKAN INDUSTRI PENGOLAHAN TEH HERBAL (Euphorbia hirta) DENGAN KOMBINASI TEH HITAM (Camellia sinensis) Agung Nugroho; Hesty Heryani; Wiwin Tyas Istikowati
AGROINTEK Vol 15, No 2 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i2.9315

Abstract

Degenerative diseases have been reported as the main causes of mortality number in Indonesia. An unhealthy lifestyle, including lack of exercise combined with low of fiber and antioxidants diet, is believed as the main triggering factor. Functional foods which offer several benefits, including its built-in nutrition, the pharmacological effects, as well as the practical uses, is considered as one of the effective solutions to supply the antioxidant deficiency. Euphorbia hirta is an herbaceous plant that has been reported to have several important pharmacological activities, including in the prevention of some degenerative diseases through its antioxidative capacity. A type of functional food enriched with antioxidant has been formulated from the leaves of E. hirta and black tea (Camellia sinensis); however, the feasibility analysis of its processing industry has not been carried out. This study was aimed to analyze the marketing, technical, management, and financial feasibility of establishment of functional food industry of E. hirta herb combined with black tea. The feasibility was analyzed by considering the marketing aspects, technical aspects (process technology and plant layout), management aspects, and financial aspects as measured by the NPV, Net B/C, IRR, PBP, and BEP values. The financial analysis showed that the NPV was Rp81,520,549.00 with 1.30 of Net B/C, 27.64% of IRR, and 2.6 years of PBP. Based on the results, the planned industry is declared to be feasible especially in the aspects of marketing, technic, management, and financial.
Penerapan alat pengering hybrid dalam meningkatkan produktivitas dan higienitas ikan sepat kering Dessy Maulidya Maharani; Agung Nugroho; Agung Cahyo Legowo
DEDIKASI Vol 21, No 2 (2019): Jurnal Dedikasi
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/dedikasi.v21i2.11479

Abstract

The increasing price of Sepat salty fish during rain season is one problem of food producers in Martapura city. Higher price mostly caused of decreasing ability to dry out the fish. In addition, The product of salty fish is not hygienic because of unprotected process from dust and insect. The solving of this problem is modification of dried fish process using Hybrid drying machine (solar-stove combination). The aim of this programme are improving community knowledge about the fish nutrition value, educating community on hygienic drying methods, increasing of dry fish productivity and improving community knowledge on diversification product of salt fish. The target community for this programme is in the Tambak Baru ulu village of Martapura district of Banjar regency. The Methods of this programme are courses, discussions and training. The results of this community services activities showed that the community get knowledge about the nutritional value of Sepat Fish, skills to dry fish using a Hybrid dryer, increases dry fish productivity during rain season and ability to diversify of dry fish products.
PEMANFAATAN RUMPUT AIR (Hydrilla verticillata) SEBAGAI KOMPOS PADA TANAMAN BUNGA KOL (Brassica oleracea) Raudatul Dahliana Safitri; Agung Nugroho; Yuspihana Fitrial; Fatmawati Fatmawati
EnviroScienteae Vol 15, No 2 (2019): EnviroScienteae Volume 15 Nomor 2, Agustus 2019
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (208.258 KB) | DOI: 10.20527/es.v15i2.6971

Abstract

The purpose of this study was to obtain quality and standards for water grass (H. verticillata) as an alternative raw material for the production of compost fertilizer on cauliflower plants (Brassica oleracea var botrytis L.). The method used in this study used a completely randomized design (CRD), a single factor with analysis of data using ANOVA with a Real Difference (BNT) test. At Po (control) 100% land, P1 100% water grass, 50% P2 grass water + 50% cow manure and 25% P3 water grass + 75% cow manure. The optimal research results on the growth of cauliflower with a ratio of 50% water grass + 50% cow manure with a flower mass parameter of 396g ± 31, plant mass 563 ± 37, root mass 45.31 ± 2 and% NPK content, N 0.99 %, P 0.53%, K 0.32%.
Utilization Of Sterol Glycosides In Fame (Fatty Acid Methyl Ester) Byproducts From The Biodiesel Industry Noor Ridha Yanti; Meilana Dharma Putra; Agung Nugroho; Hesty Heryani
EnviroScienteae Vol 15, No 1 (2019): EnviroScienteae Volume 15 Nomor 1, April 2019
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (699.257 KB) | DOI: 10.20527/es.v15i1.6325

Abstract

In recent years, the development of renewable energy such as biodiesel has been widely researched throughout the world as technology advances in the era of Industry 4.0. At the final station of biodiesel production in the maturation tank, the by-products will form by-products in the form of sterol glycosides in Fatty Acid Methyl Esters which have not been utilized. This study aims to determine the volume of biodiesel from a mixture of sterol glycosides with a ratio of 0.5% H2SO4 catalyst concentration; 1%; 1.5% and 2% and tested their characteristics in accordance with the Indonesian National Standard (SNI 7182: 2015). Biodiesel production was carried out by esterification with a molar ratio of 1:6 (sterol glycoside: methanol) to variations in H2SO4 catalyst concentration. The results of the highest yield volume biodiesel were obtained from a catalyst concentration of 1.5% of 28.02% and the lowest yield of 17.50% in a 0.5% catalyst. Based on the characteristic test of biodiesel by varying the concentration of catalyst H2SO4 obtained density of 852 – 862 kg m-3, viscosity of 4.642 – 4.950 mm2 s-1 and saponification number of 191.007 – 198.164 mg-KOH g-1 according to standard characteristics SNI 7182:2015, while for the water content of 0.1965 – 0.1976% and acid numbers of 2.151 – 3.232 mg-KOH g-1 isn’t according to standard characteristics. Based on research, pre-treatment treatments was recommended before the refining process to reduce the amount of acid and moisture content so according to standard characteristics.
Karakteristik Kimia, Mikrobiologi, Sensori Sereal Flakes Berbahan Dasar Tepung Ubi Nagara (Ipomoea batatas L.) dan Tepung Jewawut (Setaria italica) Ratna Ariani Nilateja Putri; Alia Rahmi; Agung Nugroho
Jurnal Teknologi Agro-Industri Vol 7 No 1 (2020): Jurnal Teknologi Agro-Industri
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1242.575 KB) | DOI: 10.34128/jtai.v7i1.106

Abstract

Sereal flakes merupakan produk sereal sarapan praktis yang diolah dari serealia seperti beras, gandum, jagung, dan umbi-umbian. Sereal flakes biasa dinikmati bersama dengan susu, air, atau yoghurt. Penelitian ini bertujuan untuk mengetahui sifat kimia, mikrobiologi, dan sensori produk sereal flakes dari ubi nagara dan jewawut yang merupakan bahan dari sumber daya lokal Kalimantan Selatan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 3 perlakuan dan 2 ulangan. Perlakuan tersebut adalah komposisi tepung ubi nagara dan tepung jewawut yaitu sebesar (75:25), (50;50), dan (25:75). Sereal flakes ubi nagara dan jewawut diuji kadar proksimat (kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat), kadar serat kasar, TPC, dan sensori (hedonik dan skoring). Berdasarkan pengamatan, sereal flakes dengan konsentrasi (25:75) merupakan perlakuan terbaik kandungan nutrisi dengan kadar air 0,55%, kadar abu 2,24%, kadar protein 11,40%, kadar lemak 20,70%, kadar karbohidrat 65,13%, kadar serat kasar 6,76%, kalori 492,29 kal/100g, dan TPC 8,5x101 koloni/ml. Dari ketiga perlakuan dinyatakan baik/layak untuk dikonsumsi karena masih memenuhi syarat mutu dari sereal SNI 01-42017-1996. Sedangkan biaya produksi untuk sereal flakes ubi nagara dan jewawut dengan formulasi (75:25) sebesar Rp.13.295,00/100g, formulasi (50:50) sebesar Rp.14.337,25/100g, dan formulasi (25:75) sebesar Rp.15.379,50/100g.
Intensitas dan Stabilitas Warna Ekstrak Daun Pandan, Suji, Katuk, dan Kelor Sebagai Sumber Pewarna Hijau Alami Hendra Riansyah; Dessy Maulidya Maharani; Agung Nugroho
Jurnal Riset Teknologi Industri Vol.15 No.1 Juni 2021
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26578/jrti.v15i1.6549

Abstract

Pewarna alami memiliki kelemahan berupa intensitas dan stabilitasnya yang rendah. Klorofil sebagai sumber pewarna hijau alami memiliki kelebihan yang tidak dimiliki pewarna sintetis. Selain lebih aman, klorofil dapat berfungsi sebagai antioksidan yang dapat memberikan beberapa aktivitas farmakologi. Identifikasi dan kuantifikasi klorofil pada berbagai tumbuhan hijau telah banyak dilaporkan, namun masih terbatas yang memberikan rekomendasi mengenai jenis bahan apa yang lebih potensial untuk dimanfaatkan sebagai sumber klorofil. Penelitian ini bertujuan membandingkan kekuatan (intensitas) warna ekstrak dan stabilitasnya dari empat jenis tumbuhan yang potensial dan umum digunakan secara tradisional, yaitu daun pandan (Pandanus amaryllifolius), daun suji (Pleomele angustifolia), daun katuk (Sauropus androgynus), dan daun kelor (Moringa oleifera). Intensitas dan stabilitas larutan ekstrak warna tumbuhan yang dipilih dinilai secara objektif dengan mengukur nilai absorbansinya pada panjang gelombang 500 nm menggunakan UV-Vis Spektrofotometer dan komposisi RGB melalui penilaian citra digital, serta secara subjektif melalui pengujian hedonik. Stabilitas warna diuji selama tujuh hari penyimpanan dengan perlakuan tambahan berupa penambahan dan tanpa penambahan NaHCO3. Dari aspek intensitas warna, ekstrak suji menampilkan kriteria yang lebih baik dengan menghasilkan nilai absorbansi, komposisi RGB, dan kesukaan yang lebih tinggi dibanding ekstrak warna lainnya. Penambahan NaHCO3 pada larutan ekstrak suji dapat meningkatkan intensitas dan juga stabilitas warnanya. Keunggulan ekstrak pandan terdapat pada aspek rasa dan aroma, di mana tidak dimiliki oleh ekstrak suji. Kelemahan ekstrak pandan adalah stabilitasnya yang rendah selama penyimpanan, meskipun telah ditambahkan dengan basa NaHCO3. 
Co-Authors Abdullah Abdullah Agung Cahyo Legowo Agustina, Lya Alia Rahmi Almira Ulimaz Anhar Firdaus Arnida Arnida Dessy Maulidya Maharani Ema Lestari Evi Mintowati Fatmawati Fatmawati Feri Rahmadani Hendra Riansyah Hesty Heryani Hisyam Musthafa, Hisyam Husain, Sadang Isna Syauqiah Jesi Yardani Liling Triyasmono Luthfina Ariyani Majid, Iqbal Maulana Maria Dewi Astuti Mariatul Kiptiah Marlia Adriana Meilana Dharma Putra Meldayanoor Mufrida Zein Muhammad Ikhwan Rizki Muhammad Indra Darmawan Muhammad Iqbal Pratama Noor Arida Fauzana Noor Ridha Yanti Pahmi Ansyari Ratna Ariani Nilateja Putri Raudatul Dahliana Safitri Rodiansono Rodiansono Salamiah Salamiah Sholihah, Nitie Ma'rifatus Slamat, Slamat Susi Susi Sutomo Sutomo Sutomo Sutomo Sutomo Sutomo Titis Linangsari Udiantoro Udiantoro Vina Lustiana Wiwin Tyas Istikowati Yuliana Ningsih Yuspihana Fitrial Zulpahnor Zulpahnor