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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia JURNAL ILMIAH PLATAX Jurnal Akuatika Jurnal Perikanan Kelautan Jurnal Perikanan dan Kelautan Jurnal Akuatika Indonesia Jurnal Biodjati Albacore : Jurnal Penelitian Perikanan Laut Aquacultura Indonesiana Jurnal Lemuru : Jurnal Ilmu Perikanan dan Kelautan Indonesia Grouper: Jurnal Ilmiah Perikanan Juvenil: Jurnal Ilmiah Kelautan dan Perikanan International Journal of Research in Community Services International Journal of Quantitative Research and Modeling SENTRI: Jurnal Riset Ilmiah Jurnal Riset Rumpun Ilmu Hewani (JURRIH) Jurnal Ruaya : Jurnal Penelitian dan Kajian Ilmu Perikanan dan Kelautan Manfish Journal Eduvest - Journal of Universal Studies Jurnal Kajian dan Penelitian Umum Jurnal Perikanan
Evi Liviawaty
Program Studi Perikanan, Fakultas Perikanan Dan Ilmu Kelautan, Universitas Padjadjaran
Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Neuroscience Physics Social Sciences Veterinary Other

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Fortifikasi Tepung Tulang Nila Merah sebagai Sumber Kalsium Terhadap Tingkat Kesukaan Roti Tawar Ainy Justicia; Evi Liviawaty; Herman Hamdani
Jurnal Perikanan Kelautan Vol 3, No 4 (2012)
Publisher : Fakultas Perikanan dan Ilmu Kelautan Universitas Padjadjaran

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Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh fortifikasi tepung tulang nila merah sebagai sumber kalsium pada roti tawar yang paling disukai panelis. Penelitian dilaksanakan di Laboratorium Teknologi Industri Hasil Perikanan, Fakultas Perikanan dan Ilmu Kelautan dan  Laboratorium Uji, Fakultas Teknologi Industri Pertanian, Universitas Padjadjaran, pada bulan Mei hingga Juni 2012. Metode penelitian yang digunakan adalah metode eksperimental dengan lima perlakuan penambahan tepung tulang nila merah yaitu 0%, 5%, 10%, 15% dan 20% berdasarkan jumlah tepung terigu. Parameter yang diamati adalah tingkat kesukaan terhadap karakteristik organoleptik meliputi kenampakan, aroma, rasa dan tekstur. Karakteristik organoleptik diuji dengan uji Friedman kemudian dilanjutkan dengan uji Bayes untuk mengetahui roti tawar dengan perlakuan terbaik. Uji fisik yaitu pengembangan volume roti, Analisis data volume pengembangan roti menggunakan uji Kruskal-Wallis serta uji kalsium dilakukan pada roti tawar tanpa penambahan tepung tulang sebagai kontrol dan roti tawar yang paling disukai oleh panelis. Hasil penelitian menunjukkan bahwa penambahan tepung tulang nila merah hingga 20% pada roti tawar masih disukai dengan kisaran nilai 5,50 hingga 7,00 yang berarti biasa hingga suka. Perlakuan 5% mempunyai nilai alternatif lebih tinggi berdasarkan metode Bayes dibanding dengan perlakuan lainnya yaitu 7,00 yang berarti suka, pengembangan volume roti tawar 523,3% dan kandungan kalsium sebesar 0,476%.
EFEKTIVITAS EKSTRAK DAUN MANGGA SEBAGAI PENGAWET ALAMI TERHADAP MASA SIMPAN FILET NILA PADA SUHU RENDAH Muhammad Aulia Rahman Santoso; Evi Liviawaty; Eddy Afrianto
Jurnal Perikanan Kelautan Vol 8, No 2 (2017): Jurnal Perikanan dan Kelautan
Publisher : Fakultas Perikanan dan Ilmu Kelautan Universitas Padjadjaran

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Abstract

Penelitian ini dilakukan untuk mengetahui masa simpan filet nila dengan pemberian ekstrak daun mangga pada konsentrasi yang berbeda terhadap jumlah bakteri filet nila selama penyimpanan pada suhu rendah. Penelitian dilaksanakan di Laboratorium Pengolahan Hasil Perikanan dan Laboratorium Hama dan Penyakit Tumbuhan Universitas Padjadjaran, Jatinangor. Metode penelitian yang digunakan yaitu metode eksperimental dengan 5 perlakuan secara duplo. Perlakuan ekstrak daun mangga dengan konsentrasi 0%, 10%, 20%, 30% dan 40% lama perendaman 30 menit, kemudian disimpan pada suhu rendah (5o-10oC). Pengamatan dilakukan pada hari ke-1, 3, 5, 6, 7, 8, dan 9 untuk filet nila konsentrasi 0% (tanpa perendaman ekstrak daun mangga), sedangkan perlakuan ekstrak daun mangga 10%, 20%, 30%, dan 40% dilakukan pada hari ke- 1, 3, 5, 7, 8, 9, 10, 11, 12, 13, dan 14. Parameter yang diamati meliputi jumlah bakteri dan derajat keasaman (pH). Hasil penelitian menunjukkan bahwa penggunaan ekstrak daun mangga dengan konsentrasi 30% pada filet nila selama penyimpanan suhu rendah memiliki masa simpan yang paling lama yaitu hingga hari ke-13 dengan nilai total bakteri 7,2 x 106 cfu/g dan nilai derajat keasaman yaitu 6,77.
Potensi Mikroba Probiotik dari Ikan Nila Mati Masal di Waduk Cirata Eddy Afrianto; Evi Liviawaty
Jurnal Perikanan Kelautan Vol 10, No 2 (2019): Jurnal Perikanan dan Kelautan Vol. X No. 2/Desember 2019
Publisher : Fakultas Perikanan dan Ilmu Kelautan Universitas Padjadjaran

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Abstract

Identifikasi mikroba lambung adalah studi awal untuk mengembangkan mikroba probiotik untuk meningkatkan efisiensi pakan. Menggunakan nila dari Waduk Cirata sebagai sumber mikroba probiotik yang memasok kebutuhan ikan di waduk.  Penelitian ini dilakukan dengan metode eksperimen dan observasi. Saluran pencernaan ikan diambil dan dihancurkan dalam aseptik. Inokulasi mikroba digunakan dengan metode tuang di media nutrisi agar. Mikroba ditanam dan diisolasi untuk mendapatkan kultur murni. Identifikasi mikroba didasarkan pada parameter fisik, kimia, dan organoleptik. Hasil dari percobaan dan pengamatan menunjukkan bahwa Lactobacillus sp. dan Bacillus sp. berpotensi untuk digunakan sebagai mikroba probiotik.
Substitution of Lindur Fruits Flour on the preferences level of Catfish Meatballs Muammar Alno; Nia Kurniawati; Evi Liviawaty
Jurnal Perikanan dan Kelautan Vol 8, No 1 (2018)
Publisher : JURNAL PERIKANAN DAN KELAUTAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/jpk.v8i1.3685

Abstract

Catfish (Clarias gariepinus) in addition to containing essential  nutrients such as protein also contain essential amino acids. If compared with red meat such as beef and chicken,nutritional content catfish more healthy because of high protein also low in fat and cholesterol. To reduce the price of high import tapioca, lindur flesh can be used as flour for one alternative in tapioca starch ingredients in fishballs. Lindur fruit is one  typeof mangrove that is very potential as a new food source because of its high protein and carbohydrate content. The purpose of this research was determine the number of substitution of the best lindur flour to the level of preference catfishballs. This research was conducted in May 2017. Located at the Fishery Product Laboratory Faculty of Fisheries and Marine Science Padjadjaran University and Proximate Test was conducted at the Food Technology Laboratory Faculty of Technique Pasundan University. The method used was experimental, with 20 semi-trained panelists with five treatments substitution of tapioca and lindur flour which are 0%:100%, 12.5%:87.5%, 25%:75%, 37.5%:62.5%, and 50%:50% lindur flour with tapioca. The parameters observed were test for protein content, carbohydrate content, water content, ash content, lipid content, tannin content, elasticity, and preference level. Proximate data were analyzed descriptively based on SNI 01-3819-1995 on fish meatballs quality. Based on the result catfish meatballs research test concluded that the best preference catfish meatballs that is with the addition of lindur flour of 12.5% with the average value based on the criteria of the preferred organoleptic characteristics of the appearance 7.8, aroma 7.8, texture 7.5, taste 7.9 and had an alternative value of 8.00. The average folding test score is 5, very chewy. Result of proximate analysis showed carbohydrate result of 22.70%, protein of 14.56%, lipid content of 9.97%, ash content of 2.71%, water content of 48.93%, tannin of 6.54 ppm
SHELF LIFE OF NORI FROM Gracilaria sp. WITH ALUMUNIUM FOIL PACKAGING BASED ON THE ACCELERATED SHELF LIFE TEST METHOD Evi Liviawaty; Sapinatun Namira; subiyanto subiyanto; Eddy Afrianto
International Journal of Quantitative Research and Modeling Vol 2, No 1 (2021)
Publisher : Research Collaboration Community (RCC)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (236.332 KB) | DOI: 10.46336/ijqrm.v2i1.107

Abstract

This research was conducted at the Laboratory of Fisheries Products Processing, Faculty of Fisheries and Marine Sciences, Padjadjaran University, Jatinangor. The purpose of this research is to determine the shelf life of Nori from Gracilaria sp. with the Accelerated Shelf Life Test (ASLT) method Arrhenius Model using Aluminum Foil packaging. Aluminum foil packaging is a package composed of hermetic, flexible, and opaque metal so that it has high protection properties against water vapor, light, grease and gas. The determination of the shelf life of the ASLT method is carried out using parameters of environmental conditions that can accelerate the process of product quality degradation, namely by storing the product at several temperatures above normal storage temperature. The observations used in determining the shelf life of Gracilaria sp. using a sensory test and a water content test with storage for 35 days, at a temperature of 25oC and 35oC. The result of the Arrhenius model calculation, the appearance parameter is selected as the critical parameter because it has the lowest Activation Energy (Ea) in determining the shelf life of Gracilaria sp. which is packaged using PE plastic. The results show that the parameters used to determine the shelf life of the product are the taste parameters based on the order 1 reaction with the Arrhenius Plot Ln K = 0.026 – 1318.4 (1 / T) and Ea of 2619.66 Kj/mol. The shelf life of Nori Gracilaria sp. if stored at 25oC temperature is 89 hari 7 jam.
CHANGES IN ORGANOLEPTIC CHARACTERISTICS OF NORI FROM Gracilaria sp. DURING STORAGE WITH DIFFERENT TYPES OF PACKAGING Evi Liviawaty; Sapinatun Namira; Subiyanto Subiyanto; Eddy Afrianto
International Journal of Research in Community Services Vol 1, No 4 (2020)
Publisher : Research Collaboration Community (RCC)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46336/ijrcs.v1i4.109

Abstract

This research was conducted at the Laboratory of Fisheries Products Processing, Faculty of Fisheries and Marine Sciences, Padjadjaran University, Jatinangor. The purpose of this research is to test the quality of Gracilaria sp. packed with various types of packaging during the 25oC dan 35oC temperature storage period. The method used in this research is an experimental method with 2 treatments, namely (1) packaging type factors, namely polyethylene (PE), polypropylene (PP), and aluminum foil packaging and (2) storage time factors, namely 1, 7, 14, 21, 28, and 35 days. The test carried out in each treatment is the organoleptic test using the scoring test by standard panelists. The results of the organoleptic research were analyzed using the average data of the appearance, aroma, texture and taste scoring test to see the differences between treatments. The scoring test results show that the treatment of aluminum foil packaging can maintain the appearance, aroma, texture and taste parameters until the 35th day when compared with other packaging treatments.
The Effect of the Different Types Plants on the Recirculating Aquaculture System (RAS) on the Growth Performnace of Carp Seed (Cyprinus carpio) Raihan Wandri Samara; Iskandar Iskandar; Evi Liviawaty; Roffi Grandiossa
Jurnal Perikanan dan Kelautan Vol 12, No 1 (2022)
Publisher : JURNAL PERIKANAN DAN KELAUTAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/jpk.v12i1.13251

Abstract

Intensification of culture through stocking densities and high feeding rates can cause water quality problems. Utilization of the recirculation system in intensive cultivation is important to maintain water quality. This study aims to determine the best type of aquatic plants in RAS for the growth of carp fish seeds. The research in January - February 2021. The test fish used were carp fish with a length of 6 - 7 cm and a weight of 3 - 5 gr. The feed used is commercial feed with a protein content of 31 - 33%. Feeding was carried out at 08.00 A.M and 04.00 P.M  with 3% fish biomass. This study used an experimental method with CRD with 4 treatments and 3 replications. Treatment A (Control, without plants), treatment B (cotton fiber, bio balls, activated charcoal and kale), treatment C (cotton fiber, bio balls, activated charcoal and watercress plants) and treatment D (cotton fiber, bio balls, activated charcoal and pakchoy plants). The results showed that the use of different aquatic plants had a significant effect (P <0,05) on SR, SGR, length growth and absolute weight, plant height, and a number of leaves, but no significant effect (P> 0,05) on FCR. The best treatment in this study was B with an SR value of 82,22 ± 7,70%, SGR 4,08 ± 0,14%, absolute length 4,97 ± 0,27 cm, absolute weight 15,81 ± 1,96 gr, plant height 60,67 ± 18,01 cm, number of leaves 20,42 ± 9,66 leaves and FCR 1,10 ± 0,0896
Analisis Pengaruh Yoghurt Terhadap Umur Simpan Cumi-Cumi (Loligo sp.) yang Disimpan Pada Suhu Chilling Azka Layalia Asandri; Evi Liviawaty; Ibnu Dwi Buwono; Junianto Junianto
Akuatika Indonesia Vol 7, No 1 (2022): Jurnal Akuatika Indonesia (JAkI)
Publisher : Direktorat Sumber Daya Akademik dan Perpustakaan Universitas Padjadjaran, Grha. Kandaga (P

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jaki.v7i1.35826

Abstract

Cumi-cumi termasuk kedalam salah satu sumberdaya perikanan laut di Indonesia yang bergizi dan cukup banyak diminati oleh masyarakat maka dari itu dibutuhkan cumi-cumi yang bermutu baik. Kendala yang dialami dalam pemenuhan permintaan cumi-cumi yaitu mutu cumi-cumi. Maka dilakukannya riset yang bertujuan untuk memperpanjang masa simpan cumi-cumi di suhu chilling. Salah satunya yaitu dengan pengawetan menggunakan bahan pengawet alami yang dapat menghasilkan bakteri baik (Lactobacillus bulgaricus dan Streptococcus thermophilus) yaitu yoghurt yang merupakan hasil pemeraman susu yang mempunyai cita rasa asam yang dihasilkan melalui fermentasi. Penelitian ini bertujuan untuk mengetahui berapa konsentrasi yoghurt yang mempunyai daya awet paling lama terhadap masa simpan cumi-cumi. Riset ini dilakukan selama 12 hari dan disimpan pada suhu 5-10 oC, dan dilakukan perhitungan total koloni bakteri yang dianalisis berdasarkan standar total koloni bakteri maksimum yang masih diperbolehkan untuk bahan pangan yang aman dikonsumsi 5 x 105 cfu/g. Data hasil pengamatan total kolon bakteri dan pH dibahas secara deskriptif kuantitatif. Hasil riset menunjukkan bahwa konsentrasi 1,5% yaitu konsentrasi yoghurt terbaik untuk memperpanjang masa simpan cumi-cumi hingga hari ke-11 dengan total koloni bakteri asam laktat 4,8x 105 cfu/gram dan nilai pH 6,8 dalam penyimpanan suhu rendah.
Perubahan Karakteristik Organoleptik Udang Vanamei (Litopenaeus Vannamei) Dengan Menggunakan Berbagai Perlakuan Evi Liviawaty; Nitie Ismi; Ima Nur Halimah; Anjelly Maulina; Atik Nur Latifah
Jurnal Kajian dan Penelitian Umum Vol. 1 No. 6 (2023): Desember: Jurnal Kajian dan Penelitian Umum
Publisher : Institut Nalanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47861/jkpu-nalanda.v1i6.655

Abstract

Vanname shrimp (Litopenaeus vanname) is a type of seafood that has a fairly short shelf life and is susceptible to quality deterioration, therefore it is necessary to add or treat Vanname shrimp. This study aims to determine the effectiveness and which treatment is best for the shelf life of vanname shrimp. The proposed treatments are control, 20% lime, 20% salt solution, and 100g garlic, with storage for 7 days with temperatur 5 - 10℃. The parameters observed were changes in organoleptic characteristics of vanname shrimp (Litopenaeus vanname) during the 7-day shelf life. The statistical test used is the average test (Mean). The results showed that the best treatment was using lime with a concentration of 20% where the texture and appearance had the highest value to the panelists. But the aroma has a fairly good treatment of the aroma of vanname shrimp (Litopenaeus vanname) in a 7-day storage period.
Analysis of Marketing Strategy of Freshwater Ornamental Fish Business in Bandung City, West Java Province Haganta, Louise David; Nurhayati, Atikah; Liviawaty, Evi; Gumilar, Iwang
Jurnal Ilmiah Platax Vol. 12 No. 2 (2024): ISSUE JULY-DECEMBER 2024
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/jip.v12i2.55236

Abstract

The purpose of this study is to analyze appropriate marketing strategies that can be applied to the freshwater ornamental fish business in Bandung City. The research will be conducted in a time frame and location from March to April 2024 in Bandung City. The analysis method used is SWOT analysis. The initial stage involves the analysis of internal factors (IFAS) and external factors (EFAS). Next, perform the calculation of the IFE EFE matrix and the formulation of marketing strategies using the grand strategy matrix. Based on the results of the analysis, both internal factors and external factors each have 5 factors. Strengths include Good quality ornamental fish, strategic location, affordable prices, a large selection of fish species, and comfortable and clean stores. Weaknesses include hampered marketing activities, promotion has not been maximized, fish dying from the disease, do not update on social media, and unsatisfactory service. Opportunities include the trend of ornamental fish, the number of ornamental fish suppliers being relatively large, supportive government policies, consumer confidence in products, and ornamental fish as a hobby or decoration. Threats include changes in consumer tastes, increasingly fierce business competition, price games from competitors, the entry of ornamental fish from abroad, and a lack of market information. The results of the grand strategy matrix analysis show that the position of the X-axis (0.48) and the Y-axis (0.42) is in quadrant I, so the right strategy that can be applied is an aggressive strategy (SO) which means utilizing strengths and opportunities. S-O strategies that can be applied include maintaining and improving the quality of ornamental fish, increasing the number of different types of ornamental fish, setting prices that can be reached by consumers, expanding ornamental fish business premises, and arranging and maintaining the cleanliness of business premises. Keywords: SWOT analysis; Freshwater ornamental fish; Marketing strategy. Abstrak Tujuan penelitian ini adalah untuk menganalisis strategi pemasaran yang tepat yang dapat diterapkan pada usaha ikan hias air tawar di Kota Bandung. Waktu dan lokasi penelitian dilakukan pada bulan Maret sampai bulan April 2024 di Kota Bandung. Analisis yang digunakan dalam penelitian ini adalah analisis SWOT. Tahap pertama dengan melakukan analisis faktor internal (IFAS) dan faktor eksternal (EFAS). Berikutnya melakukan perhitungan matriks IFE EFE dan perumusan strategi pemasaran menggunakan matriks grand strategi. Berdasarkan hasil analisis faktor internal dan faktor eksternal masing-masing memiliki 5 faktor. Kekuatan meliputi Kualitas ikan hias baik, lokasi strategis, harga yang terjangkau, banyak pilihan jenis ikan, dan toko yang nyaman dan bersih. Kelemahan meliputi Kegiatan pemasaran terhambat, promosi belum maksimal, ikan mati karena penyakit, tidak update dimedia sosial, pelayanan yang tidak memuaskan. Peluang meliputi Tren ikan hias mengalami peningkatan, jumlah pemasok ikan hias relatif banyak, kebijakan pemerintah yang mendukung, kepercayaan konsumen terhadap produk, dan ikan hias sebagai hobi ataupun hiasan. Ancaman meliputi perubahan selera konsumen, persaingan bisnis semakin ketat, permainan harga dari pesaing, masuknya ikan hias dari luar negeri, dan kurangnya informasi pasar. Hasil dari analisis matriks grand strategi menunjukkan posisi sumbu X (0,48) dan sumbu Y (0,42) berada pada kuadran I, maka strategi yang tepat yang dapat diterapkan adalah strategi agresif (SO) yang berarti memanfaatkan kekuatan (strength) dan peluang (opportunities). Strategi SO yang dapat diterapkan antara lain Mempertahankan dan meningkatkan kualitas ikan hias, menambah jumlah jenis ikan hias yang berbeda, menetapkan harga yang dapat dijangkau oleh konsumen, memperluas tempat usaha ikan hias, serta menata dan menjaga kebersihan tempat usaha. Kata Kunci: Analisis SWOT; Ikan hias air tawar; Strategi pemasaran.
Co-Authors Achmad Rizal Agung, Mochamad Untung Kurnia Ainy Justicia Anjelly Maulina Ardani, Ravena Destia Atik Nur Latifah Atikah Nurhayati Auliyatul Hakim, Shally Ayi Yustiati Az-Zakiy, Muhammad Luthfi Azhari Jaya Permana Azizia, Annisa Dewi Nur Azka Layalia Asandri Christin Jelita, Christin Jelita Deni Ramdani Dewanti, Lantun Paraditha Dini Puspita Wardani Dyah Hafizha Nadhira Eddy Afrianto Eddy Afrianto Eddy Afrianto Eddy Afrianto Eddy Afrianto Emma Rochima Eri Bachtiar Fadly Pratama Widjaya Farhansyah, Muhammad Fathurohman, Raqil Gilang Fauzi Rachmansyah Fitriana, Shilfana Haganta, Louise David Herman Hamdani Herman Hamdani Heti Herawati Ibnu Dwi Buwono Iis Rostini Ima Nur Halimah ISKANDAR Iskandar - Iskandar Iskandar Iwang Gumilar Junianto - Junianto - - Junianto . . JUNIANTO JUNIANTO Junianto Junianto Karimah Syakirotin Kiki Haetami Kiki Haetami Laily Hikmawati Lantun Paradhita Dewanti Latif, Arya Zikri Maulana Luther, Abraham Mochamad Rudyansyah Ismail Mochamad Untung Kurnia Agung Muammar Alno Muhamad Fauzan Muhammad Aulia Rahman Santoso Muhammad Mush'ab Al Mujahid Mutiara Insani Nawang Nila Ririsanti Nia Kurniawati Nia Kurniawati Nia Kurniawati Nia Kurniawati Nielam Vioni Nitie Ismi Otong Suhara Pratama, Rusky Raihan Wandri Samara Rama Aditya Putra Rifky Ardytiandi Rika Rosmawaty Rina Novita Pranawaty Rita Rostika Riyadi, Reihan Slamet Roffi Grandiossa Rohmah, Tuhpatur Rosa - Handayani Rosidah . Rusky Intan Pratama Rusky Intan Pratama Rusky Intan Pratama Rusky Intan Pratama Rusky Intan Pratama Rusky Intan Pratama Saffanah, Kayla Zahira Salsabila, Lulu Salsabila, Reza Santi Amelia Sapinatun Namira Septhyani, Anisa Dwi Shally Auliyatul Hakim Shilfana Fitriana Subiyanto Subiyanto Subiyanto Subiyanto Syakirotin, Karimah Syarifudin Sahlan Syauqibik, Achmad Trisyandi Imanudin Usman Lubis Usman Lubis, Usman Vanie Elsis Mariana widiastuti, Mia Yeni Mulyani Yudi Nurul Ihsan Yuli Andriani Yuniar Mulyani Zahidah Zahidah, Zahidah Zain, Balqis Aliya