Garuda - Garba Rujukan Digital

p-Index From 2020 - 2025

5.773

P-Index

This Author published in this journals

All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Perikanan dan Kelautan Pharmaciana: Jurnal Kefarmasian Kreano, Jurnal Matematika Kreatif-Inovatif Journal of Environmental Engineering and Sustainable Technology The Journal of Pure and Applied Chemistry Research Jurnal Pilar INDONESIAN JOURNAL OF PHARMACY Agricore: Jurnal Agribisnis dan Sosial Ekonomi Pertanian Unpad Edukasi: Jurnal Pendidikan Jurnal Penelitian Pendidikan IPA (JPPIPA) Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Jurnal Biologi Tropis Proceeding Simposium Nasional Kelautan dan Perikanan Jurnal Perikanan Universitas Gadjah Mada Indonesia Journal of Halal Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Techno-Fish PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat GERVASI: Jurnal Pengabdian kepada Masyarakat JURNAL PEMBELAJARAN DAN MATEMATIKA SIGMA (JPMS) Jurnal Abdi Insani Indonesian Journal of Global Health research Mosharafa: Jurnal Pendidikan Matematika Berkala Penelitian Hayati Jumper : Jurnal Mahasiswa Pendidikan Olahraga Juwara : Jurnal Wawasan dan Aksara Indo-MathEdu Intellectuals Journal Jurnal Desain Komunikasi Visual Nirmana Journal of Indonesian Rural and Regional Government (JIRReG) Jurnal Komputer Teknologi Informasi Sistem Komputer (JUKTISI) Journal of Comprehensive Science Jurnal Inovasi Pendidikan dan Teknologi Informasi (JIPTI) Proceedings Series of Educational Studies Jurnal Inovasi Pendidikan dan Pengajaran International Research Journal of Business Studies Jurnal Buana Kata: Pendidikan, Bahasa, dan Ilmu Komunikasi Fajar: Media Komunikasi dan Informasi Pengabdian Kepada Masyarakat Media Pendidikan Matematika

Muhamad Firdaus

Fakultas Perikanan Dan Ilmu Kelautan, Universitas Brawijaya, Malang

Author-ID : 266333

Religion Agriculture, Biological Sciences & Forestry Arts Humanities 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 Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

Published : 54 Documents Claim Missing Document

Claim Missing Document

Articles

1 2 3 4 5

Effect of Sargassum polycystum extract on liver and kidney of diabetic rats Firdaus, Muhamad; Chamidah, Anies; Nurcholis, Annafi Riski; Yulaikah, Siti; Anggraeni, Pangestuty Yeni; Suryanata, Widya Adi; Alghafihqi, Denny; Hardiansyah, Rendi
Pharmaciana Vol 7, No 2 (2017): Pharmaciana
Publisher : Universitas Ahmad Dahlan

Hyperglycemia has been known able to incuce the free radical formation. The reactivity of free radical can affect the dysfunction and structural adjustment on liver and kidney of the diabetic. Polyphenol is bioactive that able to ameliorate the reactivity of free radical. This substance is also contained in brown seaweed.One of brown seaweeds that found on the Indonesia waters is Sargassum polycystum. The objective of this study was to evaluate the S. polycystum extract (SPE) to reduce the damage of the function and structure of liver and kidney in diabetic rats. SPE was obtained by drying, milling, extraction by methanol, concentrating, degassing by nitrogen gas, and finally freeze-drying, respectively. The male of rat strain Wistar was induced to diabetic by streptozotocin. This study was divided into four groups, i.e., normal, diabetic, diabetic + gliclazide and diabetic + SPE, respectively. The treatments of this experiment were executed for 45 days. The polyphenol content, malondialdehyde level, SGPT and SGOT levels, and creatinine levels were measured by the spectrophotometer, the blood glucose level was quantified by glucometer, and the insulin content was determined by ELISA method. The altering of the tissue structure was analyzed by staining method of hematoxylin and eosin. The result showed that the treatment of SPE on diabetic rats able to reduce the blood glucose level, malondialdehyde level of liver, and kidney,Â SGPT and SGOT level of liver, creatinine level of blood, and increase of insulin level and improve the liver, and kidney tissue profiles, respectively. These results indicate that SPE can reduce the destruction of structure and function on liver and kidney of the diabetics.Â

PENGARUH LAMA WAKTU PERENDAMAN YANG BERBEDA TERHADAP KUALITAS AGAR-AGAR GRACILARIA VERRUCOSA Wicaksono, Achmad Nizar; Firdaus, Muhamad; Setijawati, Dwi
Techno-Fish Vol 3, No 1 (2019): TECHNO-FISH
Publisher : Techno-Fish

Gracilaria merupakan kelompok rumput laut agarofit yaitu rumput laut penghasil agar. Agar-agar diketahui dapat dimanfaatkan untuk kesehatan, farmasi, dan pangan. Agar-agar adalah senyawa makromolekul polisakarida yang terkandung dalam beberapa jenis rumput laut khususnya yang tergolong pada red algae. Perendaman rumput laut bertujuan untuk melembabkan rumput laut dan kemudahan ketersediaan polisakarida yang terlarut. Waktu perendaman yang lebih lama dapat mengakibatkan difusi beberapa agar kedalam air sehingga menghasilkan rendemen agar yang rendah. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh lama waktu perendaman terhadap kualitas agar-agar. Rumput laut yang diuji adalah Gracillaria verrucosa. Metode yang digunakan dalam penelitian ini adalah metode eksperimen, dimana peubah bebasnya adalah waktu perendaman (0,5; 1; dan 1,5 jam) dan peubah terikatnya adalah kualitas agar-agar (rendemen, kekuatan gel, viskositas, gelling point, melting point, kadar sulfat, dan spektra inframerah). Hasil penelitian menunjukkan bahwa lama waktu perendaman memberikan hasil yang terbaik terhadap kualitas agar-agar G. verrucosa. Waktu perendaman 1 jam menghasilkan kualitas agar-agar yang lebih baik. Hasil penelitian ini dapat digunakan sebagai penelitian lebih lanjut mengenai karakteristik fisikokimia agar-agar dengan berbagai faktor lain untuk menghasilkan kualitas agar-agar G. verrucosa yang baik.

Pengaruh Lama Waktu Perendaman yang Berbeda Terhadap Kualitas Agar-agar Gracilaria verrucosa Wicaksono, Achmad Nizar; Firdaus, Muhamad; Setijawati, Dwi
Techno-Fish Vol 3 No 1 (2019): TECHNO-FISH
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25139/tf.v3i1.1763

Gracilaria merupakan kelompok rumput laut agarofit yaitu rumput laut penghasil agar. Agar-agar diketahui dapat dimanfaatkan untuk kesehatan, farmasi, dan pangan. Agar-agar adalah senyawa makromolekul polisakarida yang terkandung dalam beberapa jenis rumput laut khususnya yang tergolong pada red algae. Perendaman rumput laut bertujuan untuk melembabkan rumput laut dan kemudahan ketersediaan polisakarida yang terlarut. Waktu perendaman yang lebih lama dapat mengakibatkan difusi beberapa agar kedalam air sehingga menghasilkan rendemen agar yang rendah.Â Tujuan dari penelitian ini adalah untuk mengetahui pengaruh lama waktu perendaman terhadap kualitas agar-agar. Rumput laut yang diuji adalah Gracillaria verrucosa.Â Metode yang digunakan dalam penelitian ini adalah metode eksperimen, dimana peubah bebasnya adalah waktu perendaman (0,5; 1; dan 1,5 jam) dan peubah terikatnya adalah kualitas agar-agar (rendemen, kekuatan gel, viskositas, gelling point, melting point, kadar sulfat, dan spektra inframerah). Hasil penelitian menunjukkan bahwa lama waktu perendaman memberikan hasil yang terbaik terhadap kualitas agar-agar G. verrucosa. Waktu perendaman 1 jam menghasilkan kualitas agar-agar yang lebih baik. Hasil penelitian ini dapat digunakan sebagai penelitian lebih lanjut mengenai karakteristik fisikokimia agar-agar dengan berbagai faktor lain untuk menghasilkan kualitas agar-agar G. verrucosa yang baik.Â

INDEKS AKTIVITAS ANTIOKSIDAN EKSTRAK RUMPUT LAUT COKLAT (Sargassum aquifolium) Muhamad - Firdaus
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 16 No 1 (2013): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Indeks aktivitas antioksidan dikembangkan guna standarisasi kekuatan aktivitas antioksidan baik dariekstrak maupun senyawa murni. Metode ini dikembangkan berdasar pereduksian radikal difenilpikrilhidrasil.Rumput laut cokelat diketahui mempunyai komponen aktif yang bersifat antioksidan. Tujuan penelitian iniadalah untuk menentukan indeks aktivitas antioksidan ekstrak Sargassum aquifolium. S. aquifolium didapatkandari perairan pantai pulau Talango, Kabupaten Sumenep. S. aquifolium dibersihkan, dicuci, dikeringkan,ditepungkan dan dimaserasi etanol, aseton 70%, metanol, etanol 80%, metanol 80%, dan air (1:3 b/v) tigakali pada suhu 4oC selama 24 jam. Fitrat digabungkan, dipekatkan, dan dikeringkan untuk mendapatkanekstrak. Ekstrak selanjutnya diuji kemampuannya dalam mereduksiradikal difenilpikrilhidrasil. Penurunanserapan radikaldifenil pikrilhidrasil diamati dengan spektrofotometer pada panjang gelombang 517 nm. Hasilmenunjukkan bahwa konsentrasi hambatan 50% ekstrak metanol S. aquifolium lebih kecil dibanding ekstraklainnya. Indeks aktivitas antioksidan ekstrak metanol S. aquifolium sebesar 0,54. Berdasar indeks aktivitasantioksidan maka ekstrak metanol S. aquifolium tergolong antioksidan sedang dan berpotensi dikembangkansebagai nutraseutikal beraktivitas antioksidan.Kata kunci: difenilpikrilhidrasil, ekstrak, indeks aktivitas antioksidan, Sargassum aquifolium

Effect of Sargassum polycystum extract on liver and kidney of diabetic rats Muhamad Firdaus; Anies Chamidah; Annafi Riski Nurcholis; Siti Yulaikah; Pangestuty Yeni Anggraeni; Widya Adi Suryanata; Denny Alghafihqi; Rendi Hardiansyah
Pharmaciana Vol 7, No 2 (2017): Pharmaciana
Publisher : Universitas Ahmad Dahlan

Effects of brown algae extract to function of aorta endothelium cell in diabetic rats Muhamad Firdaus; Made Astawan; Deddy Muchtadi; Tutik Wresdiyati; Sarwono Waspadji; Setyawati S. K.
Indonesian Journal of Pharmacy Vol 21 No 3, 2010
Publisher : Faculty of Pharmacy Universitas Gadjah Mada, Yogyakarta, Skip Utara, 55281, Indonesia

Macro and microvascular disease are currently the principal causes of morbidity and mortality in diabetes mellitus patients. Loss of the modulatory role of the endothelium may be a critical and initiating factor in the development of diabetic vascular disease. Polyphenol is known behave protective active compound to function endothelium cell. Polyphenol that contained in brown algae was phlorotannin. The aim of the present study was to investigate the effects of S. echinocarpum extract on endothelial dysfunction in aorta of streptozotocin diabetic rats. This experiment was conducted by complete randomized design in 2 months old of male albino Sprague Dawley strain of rats, 125-150 grams body weight. The rats divided in fivegroups, each group consist of 6 rats. First group: normal which is given 1 mL of extract vehicle orally; second group: diabetic rats which is given 1 mL of extract vehicle orally; third group: diabetic rats which is treated extract 150 mg/kg BW dose orally; fourth group: diabetic rats which is treated extract 300 mg/kg BW dose orally; and fifth group: diabetic rats which is treated extract 450 mg/kg BW orally. Diabetic rats prepared by injection of 45 mg/kg streptozotocin intraperitoneally. Extract was given to diabetic rats during 90 days. The result showed that brown algae extract rearrange endothelium cell function of diabetic rats by increasing relaxation, releasing of EDRF and decreasing of MDA. Based on these observations, it was concluded that S. echinocarpum extract recovers the endothelial dysfunction associated with diabetes. This effect appears to be due to its antioxidant properties.Key words: diabetes, EDRF, endothelial dysfunction, MDA, S. Echinocarpum

PENAPISAN FITOKIMIA DAN ANTIBAKTERI EKSTRAK METANOL MANGROVE (Excoecaria agallocha) DARI MUARA SUNGAI PORONG Asep Awaludin Prihanto; Muhamad Firdaus; Rahmi Nurdiani
JURNAL PENELITIAN BIOLOGI BERKALA PENELITIAN HAYATI Vol 17 No 1 (2011): December 2011
Publisher : The East Java Biological Society

The aims of this study were to screen phytochemical and antibacterial potency of methanol extract of Excoecaria agallocha. The phytochemical screening used qualitative analysis and the antibacterial assay determined by diffusion method. The results showed that extracts of leaf, flower, bark, stem and root of Excoecaria agallocha, respectively, contained alkaloid, steroid, flavonoid, tannin, terpenoid and saponin. Methanol extract of all part of Excoecaria agallocha, except the root, inhibited the growth of gram positive bacteria (Staphylococcus aureus ATCC 9144), Meanwhile, the leaf of Excoecaria agallocha extract not only inhibited the growth of gram positive bacteria (Staphylococcus aureus ATCC 9144) but also the growth of gram negative bacteria (Escherichia coli ATCC 8739).

Efisiensi Kapasitas dan Biaya Produksi Kerupuk Ikan melalui Penggunaan Mesin Pengadonan pada UKM Maharani Muhamad Firdaus; Candra Adi Intyas
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 5 No 2 (2020): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Making the dough is a critical point in the production of fish crackers. Target partners in making the dough by hand, so that the resulting production capacity is low, the texture is not uniform and the price is cheap. The purpose of this activity is to provide skills to use the dough machine to the target partners, improve product characteristics, and increase the capacity and cost efficiency of fish cracker production through the use of a dough machine. The target partner is Mrs. Siti Saroh, the owner of UKM. Maharani in Weru village, Paciran sub-district, Lamongan district. The specifications of the mixing machine used in this activity have as many as two moving stirring spoons and the driving machine is in the form of an electric dynamo which is powered by ½ HP (370 Watt). The ingredients for making crackers are tapioca flour, a mixture of tonang fish and Balak fish, garlic, salt, sugar, and flavoring. This dedication method is in the form of training in the use of a dough machine to partners, product characterization and analysis of production cost efficiency. The results of this activity can improve partners' skills in using the dough machine, production capacity increases 87.5%, the product has a flatter surface, does not crack and when fried can expand 67%, and the efficiency of production costs by 84.64%. As a conclusion, the use of mixing machines can increase the capacity and cost efficiency of fish cracker production.

Peningkatan Kapasitas Produksi Terasi Rebon di Desa Ketapang, Kotamadya Probolinggo Muhamad Firdaus; Candra Adi Intyas; Yahya Yahya
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 6 No 3 (2021): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v6i3.1832

Kademangan is a shrimp paste production center in the Probolinggo municipality. The shrimp paste made from this fish processing center is of lower quality than similar products on the market. The varying size of the raw materials is a significant problem in shrimp paste production in this business hub. This activity aimed to improve the quality of the shrimp paste product by introducing and enhancing the partners' skills in using grinders and shrimp powder for rebon shrimp in making rebon shrimp paste. The method of this service activity consists of training, monitoring, and evaluation of the activities. This activity showed that the partners had received training on the production of shrimp paste and its quality and the use of grinding machines and machines for boiling shrimp meal. During the partner monitoring period, it became apparent that the partners had switched the technology from manual production of shrimp paste to machine production. The evaluation results show that the partners are familiar with grinding and grinding machines in making Rebon shrimp paste. The resulting products are of higher quality than those made before the partners used the shrimp grinding shrimp flour machines. The conclusion is that the use of grinding and flour machines for rebon shrimp by partners has increased the production capacity by three times and increased the quality of the rebon shrimp paste.

Fortifikasi Tepung Eucheuma cottonii pada Pembuatan Mie Kering Sebagai Makanan Halal dan Thoyib Muhamad Firdaus; Abdul A. Jaziri; D S Sari; Yahya Yahya; Asep A Prihanto
Indonesia Journal of Halal Vol 1 (2) 2018
Publisher : Pusat Kajian Halal Undip

Permintaan makanan halal dan thoyib semakin meningkat di dunia. Mie kering adalah salah satu makanan yang sangat digemari masyarakat. Namun, masih ada beberapa produk mie kering yang ditengarahi mengandung bahan baku tidak halal, khususnya mie impor. Selain itu, mie kering memiliki nilai indeks glikemik tinggi, yang kurang aman dan berisiko terhadap kesehatan dan juga rendah akan kandungan yodium. Oleh karena itu, diperlukan fortifikasi dengan rumput laut (E. cottonii). E. cottonii memiliki kandungan karagenan yang sangat besar sehingga kaya akan serat. Serat memainkan peranan penting untuk menurunkan nilai indeks glikemik. Di sisi lain, E. cottonii mengandung yodium yang tinggi. Fortifikasi E. cottonii dalam mie kering diharapkan juga dapat menambah nilai fungsional. Tujuan penelitian ini adalah untuk mengetahui pengaruh berbagai konsentrasi fortifikasi tepung E. cottonii pada indeks glikemik dan gizi mie kering. Metode yang digunakan dalam penelitian ini adalah metode eksperimen dengan rancangan acak lengkap (RAL). Variabel bebas dalam penelitian ini adalah konsentrasi fortifikasi tepung rumput laut pada adonan mie kering yaitu 5%; 10%; dan 15%. Variabel dependen adalah indeks glikemik, kadar air, kadar lemak, kadar protein, kadar abu, kadar karbohidrat, kadar serat kasar, kandungan yodium, kehilangan masak, tarik, rasa, aroma, warna dan tekstur. Hasil penelitian ini menunjukkan bahwa perlakuan terbaik pada mie kering yang diperkaya dengan 15% tepung E. cottonii, yang terdiri dari 36,14 indeks glikemik dan 45,64 ppm yodium. Adapun kandungan gizi mie kering meliputi 8,95% kadar air, 0,27% lemak, 13,54% protein, 5,72% abu, 71,52% karbohidrat, dan 9,17% serat kasar. Selain itu, karakteristik dari mie kering 4,17% dari cooking loss dan 0,37 N dari kekuatan tarik. Selain itu, analisis organoleptik mie kering adalah 2,7 warna, 2,4 aroma, 2,5 tekstur, dan 2,70 rasa. Nilai indeks glikemik dalam penelitian ini sangat penting untuk menentukan mie kering sebagai makanan halal dan thayyib karena nilai tinggi indeks glikemik dalam makanan akan menyebabkan lonjakan kuat dalam gula darah, peningkatan risiko diabetes tipe 2, penyakit jantung dan kelebihan berat badan. Oleh karena itu, kami simpulkan bahwa formulasi terbaik untuk mie kering dengan 15% E. cottonii sebagai makanan halal dan thoyib. Kata kunci: Mie kering, E. cottonii, fortifikasi, halal, thoyib AbstractThe demand for halal and thayyib food is increasing in the world. Dried noodle is one of favorite food. However, some dried noodles contained non halal ingredients, especially imported noodles. In addition, dried noodles have high glycemic index, which are less safe and risky to health and also low in iodine content. Therefore, we focus to fortify with seaweed (E. cottonii). E. cottonii has a number of carrageenan content and rich in fiber. Fiber plays an important role to lower the glycemic index. On the other hand, E. cottonii contains high iodine. Fortification of E. cottonii in dried noodle is also expected to add functional value. The purpose of this study was to determine the effect of various concentrations of E. cottonii flour fortification on glycemic index and nutrition of dreid noodle. The method used in this research is an experimental method with complete randomized design (RAL). The independent variable in this research is the concentration of seaweed flour fortification in dried noodle that is 5%; 10%; and 15%. Dependent variables are glycemic index, proximate composition, iodine content, and sensory analysis. The results of this study indicate that the best treatment of dried noodles enriched with 15% E. cottonii flour, consisting of 36.14 glycemic index and 45.64 ppm of iodine. The nutrient content of dry noodles include 8.95% moisture, 0.27% fat, 13.54% protein, 5.72% ash, 71.52% carbohydrate, and 9.17% crude fiber. In addition, the characteristics of dry noodle was 4.17% of cooking loss and 0.37 N of tensile strength. In addition, the organoleptic analysis of dry noodles was 2.7 colors, 2.4 aromas, 2.5 textures, and 2.70 flavors. The value of the glycemic index in this study is crucial for determining dried noodles as halal and thayyib food because the high value of the glycemic index in food will cause a strong spike in blood sugar, an increased risk of type 2 diabetes, heart disease and overweight. Therefore, we conclude that the best formulation for dry noodles with 15% E. cottonii as halal and thayyib food. Keywords: Dreid noodle, E. cottonii, fortification, halal, thayyib

Co-Authors Abdillah Abdillah Abdillah Abdul A. Jaziri Abdul Aziz Jaziri, Abdul Aziz Abdur Razzaq, Abdur Al-Farezi, Gilang Alghafihqi, Denny Ali Imron Alifiani, Alifiani Amel Yanis Andriati, Novi Anggraeni, Pangestuty Yeni Anies Chamidah Anies Chamidah Annafi Riski Nurcholis Asep A Prihanto Asep Awaludin Prihanto Asep Wahyudin Astiti, Ayu Dewi Astriyani, Serly Astuti - Astuti, Retno Tri Atiek Iriany Aulia Savira Awang, Mohd Azrie Bin Bambang Dwi Argo Bambang Semedi Budiutami, Aryanti Diah Ayu Cahyo, Retno Nur Candra Adi Intyas Chamidah, Anies D S Sari Danang Ariyanto Darmawan, Hendy Widya Deddy Muchtadi DEDDY MUCHTADI Delima, Meita Putri Denny Alghafihqi Dewi Liesnoor Setyowati Dhanny Septimawan Sutopo Djamaludin, Heder Dwi Anggraini Puspitasari Dwi Oktaviana Dwi Setijawati Dwi Setijawati Eddy Suprayitno Eka Puji Lestari Erliza Noor Faizul Amam Fauzi, Adnan Fazira, Ira Firyal Hanifah Florensia, Flofida Gardenia Akhyar Genda, Agustina Hakiki, Muhammad Hakim, Dedi Budiman Hambali, Yudi Ahmad Hardiansyah, Rendi Hardoko Hardoko Hartono Hartono Hendri Hendri Irvandi, Wandra Islamy, R Adharyan Iwit Prihatin Karimah Karimah Kartikaningsih, Hartati Lestari, Rizka Febry MADE ASTAWAN Mahara, Fenny Amilia Mahmuddin Mahmuddin Marhen Andan Prasetyo Mesa Rahmi Stephani, Mesa Rahmi Muhammad Amri Muhammad Nur Akbar Rasyid Muzakky, Mohamad Irvan Ningsih, Omega Tantia Noer Rahmi Ardiarini, Noer Rahmi Nugraha, Muhamad Yudistira Nugraha, Muhammad Reno Dwi Nunik Cokrowati Nunik Cokrowati Nur Aliya Nabila Zsalzsabil Nurcholis, Annafi Riski Nurrohmah, Maulida Salasa Pangestuty Yeni Anggraeni Putri, Natasya Adelia Rahman Haryadi, Rahman Rahmi Nurdiani Rasim Rasim, Rasim Rendi Hardiansyah Ridho Dedy Arief Budiman Sapto Jumono Sari, Fitra Bona Sarwono Waspadji Sarwono Waspadji Setyawati S. K. Setyawati S. Karyono Sika, Monika Siregar, Herbert Siti Yulaikah Sitti Mania Soffyana, Soffyana Sri Andayani Sri Andayani Sujoko, Anang Sumarno, Gano Suryanata, Widya Adi Susilawati, Susilawati Sutisna, Dadang Suyono Suyono Syarif Firmansyah Tambunan, Jenny Ernawati Tutik Wresdiyati Utin Desy Susiaty Vindo Feladi, Vindo Wafa, Moh. Ali Wicaksono, Achmad Nizar Widagdo, Supriyatno Widya Adi Suryanata Yahya Yahya Yasmin, Putri Yenny Risjani Yudi Darma Yulaikah, Siti Yunita Eka Puspitasari Zulfaidah Penata Gama Zulkifli, Akmal

Title

Found 54 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 54 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 54 Documents
Search