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All Journal IPTEKMA Agrotekno Buletin Udayana Mengabdi JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Jurnal Biologi Udayana Jurnal Teknologi Pertanian Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) agriTECH Jurnal Ilmiah Teknologi Pertanian Agrotechno Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Agroindustrial Journal

G.P. Ganda Putra

Fakultas Teknologi Pertanian Universitas Udayana, Denpasar

Author-ID : 268482

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Education Engineering Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Social Sciences

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Extraction and Characterization of Endogenous Polygalacturonase Enzyme in Cocoa Pulp Gandaputra, G. P.; Harijono, Harijono; Susanto, Tri; Kumalaningsih, Sri; Aulanni'am, Aulanni'am
Jurnal Teknologi Pertanian Vol 8, No 1 (2007)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (311.588 KB)

Endogenous polygalacturonase (PG) enzymes in cocoa pulp have not been studied yet. The research, aimed to extract and characterize endogenous PG enzymes in cocoa pulp, was carried in two steps: (i) extraction of endogenous PG enzyme and (ii) enzyme characterization i.e. enzyme activity assay and determination of enzymatic kinetics (Km and Vmax), molecular weight (MW) by electrophoresis, and determination of its optimum temperature and pH. The results showed that the characteristics of endogenous PG in cocoa pulp were as followed: the relative activity of 4,58Â± 0,06 Units/ml,Â Vmax of 6,69 Units/ml, Km of 0,37 %, MW was 32,84 and 63,58 kDa, and the combination of temperature and pH optimum were 42,5oC and 4,6. Key words: endogenous polygalacturonase (PG), cocoa pulp

KINETIKA ENZIM PEKTIN METIL ESTERASE (PME) ENDOGENOUS DARI PULP BIJI KAKAO Ganda Putra, G.P.
Agrotekno Vol. 15, No. 1 Februari 2009
Publisher : Universitas Udayana

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This research was conducted to determine theenzymatic kinetics (Km and Vmax) of isolate of endogenouspectin methylesterase enzyme (PMEs) from cocoa pulp. Thisresearch was carried out by assaying the enzyme activity invarious pectin concentration used as substrate which its valuewas between 0.25 and 2.00% at 0.25% interval. The resultsshowed that the enzymatic kinetics of endogenous PMEsisolate from cocoa pulp in term of Km and Vmax were 15.75 ?gNaOH/minute/ml and 0.21%.

PENENTUAN KONDISI OPTIMUM AKTIVITAS ENZIM POLIGATAKTURONASE (PG) ENDOJINUS PULP BIJI KAKAO MENGGUNAKAN METODE PERMUKAAN RESPON Ganda Putra, G.P.
Agrotekno Vol. 14, No.2 Agustus 2008
Publisher : Universitas Udayana

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This research was conducted to determination the optimum activity of endogenous PG enzyme in cocoa pulp using response surface methodology. The results of this research had benn used as reference to develop the condition of fermentation mechanism in cocoa processing. This research was carried out by assaying the enzyme activity for 60 minutes on varying of temperature and pH. The treatment of temperature were 30, 40, 50 and 600C and pH were 3,5; 4,0; 4,5; 5,0; 5,5 respectively. Determination the optimum activity of endogenous PG enzyme in cocoa pulp using response surface methodology. The result showed that optimum condition of activity of endogenous PG enzyme was the combination of temperature 42,50C and pH 4,6 with regression model of response surface curve: Y= 750+2.27 X1 – 0,0434 X12 + 0,000260 X13 – 721 X2 + 245 X22 – 36,5 X23 + 2,01 X24, with R2= 0,929.

Karakteristik Ekstrak Kulit Buah Kakao (Theobroma Cacao L.) Sebagai Sumber Antioksidan pada Perlakuan Jenis Pelarut dan Waktu Maserasi Anggreni, Ni Made Dian; Putra, G.P. Ganda; Wrasiati, Luh Putu
IPTEKMA Volume 8, No. 1, Februari 2019
Publisher : Bidang Kemahasiswaan Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/iptekma.2019.v08.i01.p01

KARAKTERISTIK EKSTRAK KULIT BUAH KAKAO (Theobroma cacao L.) SEBAGAI SUMBER ANTIOKSIDAN PADA PERLAKUAN JENIS PELARUT DAN WAKTU MASERASI. Kulit buah kakao merupakan limbah hasil samping dari pengolahan kakao yang cukup melimpah dan belum dimanfaatkan secara optimal. Limbah kulit buah kakao dapat digunakan secara lebih optimal dengan mengekstraksi, yang merupakan senyawa polifenol yang dapat digunakan sebagai antioksidan alami. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh jenis pelarut dan waktu maserasi ekstrak kulit buah kakao sebagai sumber antioksidan dan untuk menentukan jenis pelarut terbaik dan waktu maserasi untuk menghasilkan ekstrak kulit buah kakao sebagai sumber antioksidan . Eksperimen ini dilanggar dengan menggunakan rancangan acak kelompok faktorial. Faktor pertama adalah jenis pelarut yang terdiri dari metanol 95 persen, etanol 96 persen dan aseton 90 persen. Faktor kedua adalah waktu maserasi, yang dilakukan selama 24, 36 dan 48 jam. Data dianalisis dengan analisis varian dan dilanjutkan dengan uji Tukey. Hasil penelitian menunjukkan bahwa jenis pelarut dan waktu maserasi memiliki pengaruh yang sangat signifikan terhadap hasil, total fenolik dan kapasitas antioksidan ekstrak sekam buah kakao. Interaksi antara perlakuan memiliki efek yang sangat signifikan terhadap total fenolik dan kapasitas antioksidan tetapi tidak secara signifikan mempengaruhi hasil ekstrak kulit buah kakao. Perlakuan terbaik untuk menghasilkan ekstrak kulit buah kakao sebagai sumber antioksidan adalah menggunakan pelarut et

Karakterisasi Enzim Polifenol Oksidase Biji Kakao (Theobroma cacao Linn.) G.P. Ganda Putra; N.M. Wartini; A.A.M. Dewi Anggreni
agriTECH Vol 30, No 3 (2010)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

This research was aimed to: (1) characterize polyphenol oxidase enzyme and (2) determine optimum condition (tem-perature, pH and incubation time) of polyphenol oxidase enzyme activity which isolated from cocoa beans. Those re-sult will be used to improve the quality of cocoa through rehydration technique. This research was carried out through:(1) isolation of polyphenol oxidase enzyme from 10 sampels of cocoa beans in Bali Province, (2) characterization ofpolifenol oksidase enzyme (activity, enzyme kinetics, MW), and (3) determination of optimum condition of tempera-ture, pH and incubation time. The results show that average value of polyphenol oxidase enzyme activity was 157,49± 58,03 U/gram (db) of cocoa beans with maximum and minimum values at 258,22 U/gram and 59,01 U/gram (db) of cocoa beans, respectively; V max equals to 595,24 U/gram (db) of cocoa beans and K equals to 0,20 M; result of SDS- PAGE of enzyme shows protein bands at M� of 11,75; 17,80; 27,80; 36,03 and 131,52 kDa; and finally, optimumcondition of enzyme activity is at the temperature of 53,43oC; pH 5,42 and incubation time of 80,91 minutes.ABSTRAKTelah dilakukan penelitian dengan tujuan untuk: (1) mengetahui karakteristik enzim polifenol oksidase dan (2) menen- tukan kondisi (suhu, pH dan waktu inkubasi) optimum aktivitas enzim polifenol oksidase, yang diisolasi dari biji kakao kering. Hasil penelitian berupa kondisi (suhu, pH dan waktu inkubasi) optimum aktivitas enzim polifenol oksidase akan diaplikasikan untuk perbaikan mutu biji kakao kering melalui teknik rehidrasi. Penelitian ini dilakukan melalui tahapan: (1) isolasi enzim polifenol oksidase dari 10 sampel biji kakao kering di Provinsi Bali, (2) karakterisasi enzim polifenol oksidase (aktivitas, kinetika enzim, BM) dan (3) penentuan kondisi suhu, pH dan waktu inkubasi optimum. Hasil yang diperoleh menunjukkan bahwa: (1) aktivitas enzim polifenol oksidase rata-rata 157,49 ± 58,03 U/gram (bk) biji kakao dengan aktivitas maksimum 258,22 U/gram (bk) biji kakao dan minimum 59,01 U/gram (bk) biji kakao; maks sebesar 595,24 U/gram (bk) biji kakao dan K sebesar 0,20 M; hasil SDS-PAGE enzim menunjukkan pita-pita protein yang terbentuk pada BM 11,75; 17,80; 27,80; 36,03 dan 131,52 kDa; dan (2) kondisi optimum aktivitas enzimadalah suhu 53,43oC; pH 5,42 dan waktu inkubasi 80,91 menit.

Perbedaan Kandungan Senyawa Volatil Daun Salam (Eugenia polyantha Wight) pada Beberapa Proses Curing Ni Made Wartini; Putu Timur Ina; G.P. Ganda Putra
agriTECH Vol 30, No 4 (2010)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The influence of curing process toward flavour substances of bay leaf has been conducted. Bay leaves were cured with three different time of process: 0, 2 and 4 days and extracted by simultaneous distillation-extraction using n- hexane. Flavour extract was evaporated by vacuum rotary evaporator and remained solvent was flushed with nitrogen gas. Flavour compounds of the bay leaf extract were analysed using GC-MS. The result showed that curing process affected the composition of bay leaf flavour. Extracted flavour from cured bay leaves for 0, 2 and 4 days consisted of 29, 32 and 26 components respectively, whereas α-ocimene, octanal, cis-4-decenal, α-humulene and decanal were the main components of extract.ABSTRAKTelah dilakukan penelitian mengenai pengaruh proses curing terhadap senyawa yang memberi kontribusi terhadap flavor daun salam. Tujuan penelitian ini adalah untuk mengetahui perbedaan kandungan senyawa flavor dalam daun salam segar dan daun yang telah mengalami proses curing. Proses curing dilakukan pada kondisi alami, dengan perlakuan lama proses yaitu 0, 2 dan 4 hari. Daun salam hasil proses curing selanjutnya diekstrak dengan metode simultan distilasi-ekstraksi menggunakan pelarut n-heksana. Hasil ekstrak yang mengandung pelarut diuapkan den- gan vakum rotary evaporator dan sisa pelarut dihilangkan dengan mengalirkan gas nitrogen pada ekstrak. Senyawa penyusun ekstrak flavor daun salam dianalisis dengan GC-MS. Hasil analisis menunjukkan bahwa senyawa penyusun ekstrak flavor daun salam baik jumlah maupun persentase relatifnya dipengaruhi oleh lama proses curing. Ekstrak fla- vor hasil proses curing 0, 2 dan 4 hari berturut-turut mengandung 29, 32 dan 26 senyawa dengan kandungan dominan α-osimen, oktanal, cis-4-dekenal, α-humulen dan dekanal dengan persentase relatif yang berbeda-beda pada masing- masing ekstrak.

Kajian Metode dan Waktu Fermentasi Cairan Pulpa pada Perubahan Karakteristik Cuka Kakao G.P. Ganda Putra; Ni Made Wartini; Luh Putu Trisna Darmayanti
agriTECH Vol 37, No 1 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The pulp water as byproduct of cocoa beans fermentation is potential to be used as a raw material for making cocoa vinegar, but unfortunately the content of acetic acid is relatively low. So that, it is necessary to increase the content of acetic acid, by performed further fermentation method with several addition of carbon sources (sugar and alcohol) and fermentation time. The purposes of this research were: (1) to study the effect of the addition of sugar, alcohol and fermentation time on different urther fermentation method on the characteristics of cocoa vinegar and (2) to determine the optimal further fermentation method and fermentation time for the production of cocoa vinegar with the highest content of acetic acid. Several fermentation methods were conducted by using three different methods e.g.the alcoholic and acetic acid fermentation (2 stages), acetic acid fermentation (1 stage), and fermentation without inoculum (natural). The experimental design of this study was using a factorial BRD two factors on the 2 stages and the 1 stage fermentation method, as well as the simple RBD on the natural fermentation. The first factor on the 2 stages fermentation methods used two different inoculum e.g. Saccharomyces cerevisiae and Acetobacter aceti, 4 different concentration of sugar (4, 6, 8 and 10 %), while on the 1 stage fermentation method used inoculum Acetobacter aceti, is 4 different concentrations of alcohol addition (6, 8, 10, and 12 %), while the second factor is the same, namely 6 levels of fermentation time (0, 5, 10, 15, 20, and 25 days). Meanwhile, the treatment of fermentation time on the natural fermentation method was the same as the second factor. All methods of fermentation were performed at room temperature in 2 blocks/replications.The results showed that: 1) the characteristics of cocoa vinegar and OD660 of watery pulp were affected by : (1) the treatment of the sugar addition and fermentation time and their interaction on the 2 stages fermentation method by the treatment of the alcohol addition and fermentation time, their interaction on the 1 stage fermentation method, and by the treatment of fermentation time on the natural fermentation method, and (2) the cocoa vinegar with the highest content of acetic acid was produced on the 2 stages fermentation method by the addition of 6 % sugar within 25 days (2.35 %), on the 1 stage fermentation method by the ddition of 10 % alcohol within 20 days (3.37 %), and on the natural fermentation method within 15 days (2.65 %), respectively. Our result showed that the 1 stage fermentation method with the addition of 10 % alcohol using inoculum of Acetobacter aceti within 20 days is the most optimal further fermentation method for the production of cocoa vinegar.ABSTRAKCairan pulpa hasil samping fermentasi biji kakao berpotensi sebagai bahan baku pembuatan cuka kakao, tetapi kadar asam asetat yang dihasilkan relatif rendah. Untuk itu, perlu dilakukan upaya peningkatan kadar asam asetat antara lain dengan melakukan beberapa metode fermentasi lanjutan dengan variasi penambahan sumber karbon (gula dan alkohol) dan lama fermentasi. Tujuan penelitian ini adalah: (1) mengkaji pengaruh penambahan gula, alkohol dan lama fermentasi pada metode fermentasi lanjutan yang berbeda terhadap karakteristik cuka kakao dan (2) menetapkan metode fermentasi lanjutan dan lama fermentasi yang optimal untuk produksi cuka kakao dengan kadar asam asetat tertinggi. Metode fermentasi lanjutan yang dilakukan terdiri dari 3 metode yaitu: fermentasi alkohol dan asam asetat (2 tahap), fermentasi asam asetat (1 tahap), dan fermentasi tanpa inokulum (alami). Rancangan percobaan pada penelitian ini menggunakan Rancangan Acak Kelompok (RAK) faktorial 2 faktor pada metode fermentasi 2 tahap dan 1 tahap, serta RAK faktor tunggal pada fermentasi alami. Faktor I pada metode fermentasi 2 tahap yang menggunakan inokulum Saccharomyces cerevisiae dan Acetobacter aceti, adalah penambahan gula 4 konsentrasi (4, 6, 8, dan 10 %), dan pada metode fermentasi 1 tahap, yang menggunakan inokulum Acetobacter aceti, adalah penambahan alkohol 4 konsentrasi (6, 8, 10, dan 12 %), sedangkan faktor II lama fermentasi (0, 5, 10, 15, 20, dan 25 hari). Sementara itu perlakuan lama fermentasi pada metode fermentasi alami sama seperti pada faktor II. Semua metode fermentasi dilakukan pada suhu kamar dalam 2 kelompok. Hasil penelitian menunjukkan bahwa: (1) karakteristik cuka kakao dan OD660 cairan pulpa dipengaruhi oleh perlakuan penambahan gula dan lama fermentasi serta interaksinya pada metode fermentasi 2 tahap dan oleh perlakuan penambahan alkohol dan lama fermentasi serta interaksinya pada fermentasi 1 tahap, serta oleh perlakuan lama fermentasi alami, dan (2) cuka kakao dengan kadar asam asetat tertinggi masing-masing dihasilkan pada fermentasi 2 tahap dengan penambahan gula cenderung 6 % dalam waktu 25 hari (2,35 %), fermentasi 1 tahap dengan penambahan alkohol 10 % dalam waktu 20 hari (3,37 %), dan fermentasi alami dalam waktu 15 hari (2,65 %). Dengan demikian metode fermentasi 1 tahap dengan penambahan alkohol 10 % menggunakan inokulum Acetobacter aceti dalam waktu 20 hari merupakan metode fermentasi lanjutan yang paling optimal untuk produksi cuka kakao.

Pembentukan Flavor Bubuk Cokelat, Kajian Peranan Waktu Fermentasi Biji Kakao G.P. Ganda Putra; Sutardi Sutardi; Bambang Kartika
agriTECH Vol 12, No 3 (1992)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

This research Investigated the role of cocoa bean fermentation to the formation of specific flavor of cocoa powder. Periode of fermentation varies from 0 hour (without fermentation) up to 192 hours. The degree of fermentation index increased from 0.38 at the,beginning of fermentation to 1.26 at 168 hours fermentation. The flavor formation of cocoa powder was characterized by decreasing of pH, total polyphenol and theobromine content during fermentation of cocoa beans. The chromatogram profile of components constituiting the odor of cocoa powder obtained from different fermentation penode were similar. However, each cocoa powder having different components for formation of odor gave different response on peaks; particularly on peaks number 3 and 5 which achieved maximum area during 72 and 144 hours fermentation, respectlvery. While, the other components (peak number 1, 2 and 4) were slightly change.

Peranan Perubahan Komponen Prekursor Aroma dan Cita Rasa Biji Kakao Selama Fermentasi Terhadap Cita Rasa Bubuk Kakao yang Dihasilkan G.P. Ganda Putra; Sutardi Sutardi; Bambang Kartika
agriTECH Vol 13, No 4 (1993)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Telah dilakukan penelitian tentang peranan perubahan komponen prekursor aroma dan cita rasa biji kakao lindak selama fermentasi terhadap cita rasa bubuk kakao yang dihasilkan. Penelitian dilaksanakan dengan variasi waktu fermentasi dari 0 hari (tanpa fermentasi) sampai 8 hari. Biji kakao hasil fermentasi dikeringkan dengan pengering buatan. Biji kakao kering dibuat bubuk kakao dengan metode "liquor" process" . Bubuk kakao secara indrawi diuji tingkat kesukaan oleh sejumlah panelis terpilih. Juga dilakukan analisis komponen prekursor aroma dan cita rasa seperti total asam amino, gula reduksi, total polifenol, teobromin dan keasaman (pHl). Hasil analisis menunjukkan bahwa selama fermentasi terjadi peningkatan kandungan total asam amino dan gula reduksi, dan nilai tertinggi dicapai berturut-turut sebesar 0,60 dan 0,65% pada fermentasi 6 hari. Kandungan total polifenol dan teobromin berturut-turut turun mencapai 5,68 dan 1,42% dengan lama fermentasi yang sama. Baik total asam amino, gula reduksi, total polifeno. maupun teohromin terbukti semuanya memiliki peranan yang besar pada aroma dan cita rasa bubuk kakao yang dihasilkan.

Pemanfaatan Ekstrak Ubi Ungu sebagai Pewarna Merah pada Soft Candy dan Stabilitasnya Putu Timur Ina; Gusti Ayu Kadek Diah Puspawati; Gusti Ayu Ekawati; Gusti Putu Ganda Putra
agriTECH Vol 39, No 1 (2019)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

This study aimed to determine the purple sweet potato pigment extract concentration in soft candy formulation and its stability during storage. The research was conducted in two steps i.e. the addition of purple sweet potato pigment extract concentration in soft candy and of soft candy’s red pigment stability during storage. Firstly, the soft candy formulation was added with the red pigment of purple sweet potato extract in various concentrations, i.e. control (0% extract); 0.25% concentration of the pigment extract; 0.50%; 0.75%; and 1%. Secondly, the stability examination of pigment extract in soft candy was carried out at various storage temperatures: at refrigerator temperature (4 °C); at room temperature (27 ℃); and at 35 °C within the observation period of every 2 days for 14 days. The results showed that soft candy with the purple sweet potato red pigment extract addition of 0.75% concentration gave the highest value on panelists’ acceptance in terms of color, odor, texture, taste and overall acceptance as follows: 6.08 (like); 4.02 (neutral); 5.58 (like); 5.46 (rather like); and 5.92 (like), respectively, with the following levels of anthocyanin, total phenolic and antioxidant activity: 12,74±0,06 mg/100 g; 0,73±0,02 g/100 g and 0,76±0,02 g AAE/100 g, respectively. Stability of soft candy’s red pigment extract during storage at a temperature of 35 °C for 14 days showed a decline in the value of a* (redness), but an increase in the value of b* (yellowness) and the value of L (brightness), as a significant indicator of the purple sweet potato red pigment extract color change on soft candy, meanwhile at refrigerator (4 ℃) and room temperatures (27 ℃) after 14 days observation has not shown the loss or a significant reduction of red pigment color.

Co-Authors A. Harijono Anak Agung Made Dewi Anggreni Anak Agung Putu Agung Suryawan Wiranatha Anak Agung Sagung Inten Mahasari Putri Anak Agung Sagung Mirah Mahadewi Anggreni, Ni Made Dian Antonius Solo Aulanni'am, Aulanni'am Bambang Kartika DEWA AYU ANOM YUARINI Diana Puspitaningtyas Dimas Anggi Ananta Enjelitha Girsang Esra Palenta Sinaga Gede Agus Ariefta Gek Ulan Sukma Gusti Ayu Kadek Diah Puspawati Gusti Putu Agus Darmataba I Dewa Putu Rega Elyana I Gede Krisna Putra Pratama I Gede Oka Harta Adinata I Gede Rusli Supariatna I Gst. Ayu Ananda Dama Sastri I Gusti Ayu Agung Putri Utami I Gusti Ayu Ekawati I Gusti Ayu Krisna Dewi I Gusti Ayu Lani Triani I Gusti Ayu Meia Dewi I Kadek Aditya Wirajaya I Kadek Widhiana Putra I Ketut Dio Prasetya I Made Anom Sutrisna Wijaya I Made Kartana I Made Mas Oka Hendrawan I Nengah Kencana Putra I Putu Lingsan Pratyaksa I Putu Suparthana I Wayan Adi Wagestu I Wayan Arnata I Wayan Eko Fridayana I Wayan Ferry Artha Yoga I Wayan Gde Angga Prasetya I.W.G.S. Yoga Ida Bagus Gede Awidyanata Ida Bagus Wayan Gunam Kadek Mei Ahadianti Komang Aris Bintang Permana Lianatus Sholeha Livia Pratiwi Luh Putu Ayu Sumantining Luh Putu Trisna Darmayanti Luh Putu Wrasiati Lutfi Suhendra Misbach Baihaqi Zen Ni Kadek Wiji Astuti Ni Kadek Yeni Dwipayanti Ni Made Mega Suasti Rahayu Ni Made Ria Oka Ni Made Wartini Ni Nyoman Desi Trisna Dewi Ni Putu Suwariani Ni Wayan Sukmayanti Ni Wayan Titin Kartika Sari NiMade Wartini Novi Dwiningrum NYOMAN SEMADI ANTARA Praycelia Marissa Miranda Putu Agung Sujud Rama Krishna Putu Agus Nadiarta Putu Ayu Sucitawati Putu Mutia Septiyaningsih Putu Timur Ina Putu Widya Sena Repika Sepitri Br Barus Reren Rahmadhani Sadyasmara, Cokorda Anom Bayu Sri Kumalaningsih Sri Mulyani Sutardi Sutardi Tia Larasati Tri Susanto W. Angga Pranayasa Yudisthira Dharma Bhusana Dasa

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