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All Journal Jurnal Ilmu-Ilmu Pertanian Indonesia Jurnal Pengabdian Kepada Masyarakat (Indonesian Journal of Community Engagement) Jurnal Inovasi Hasil Pengabdian Masyarakat (JIPEMAS) TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Jurnal Pemberdayaan: Publikasi Hasil Pengabdian Kepada Masyarakat Jurnal Natural Teknologi dan Industri Pertanian Indonesia Jurnal Ilmiah Mahasiswa Pertanian Jurnal Agripet

Dewi Yunita

Agricultural Product Technology Department, Agriculture Faculty, Universitas Syiah Kuala

Author-ID : 2751563

Agriculture, Biological Sciences & Forestry Arts Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Energy Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Neuroscience Physics Social Sciences Other

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The Use of Selective Agar Medium to Increase the Awareness of Handwashing of Students of SD Negeri 57 Banda Aceh, Indonesia Dewi Yunita; Saidatul Wulya; Sri Muliani; Fathurrahman Luthfi; Anggi Pratiwi; Rika Farhana
Jurnal Pengabdian kepada Masyarakat (Indonesian Journal of Community Engagement) Vol 7, No 1 (2021): March
Publisher : Direktorat Pengabdian kepada Masyarakat Universitas Gadjah Mada

Hand is a part of the body that contains lots of microbes. Handwashingis kind of a clean and healthy lifestyle that is aimed to reduce the number of microbes in the hand. The proper handwashing behavior should be begun to be accustomed since in elementary school, but students’ awareness is relatively low. This is alleged because they assumed that their hands look clean. In this community engagement activity on how to wash hands properly, hundred students in national primary school SD Negeri 57 Banda Aceh, Indonesia were involved from March until June 2019 and then ten students were chosen as ambassador of handwashing(ducuta). Two selective media agars were used to grow microbes from the hands of the students before and after hand washing. Several programs (secuta, mocuta, bacuta, and kacuta)were also conducted to measure the success of this activity. There was an increase in understanding the proper way of handwashing from 78% before socialization to 96% after the socialization. The results based on the handwashing activity book (bacuta) showed that 50% of the ducutahave begun to get used to washing their hands properly before eating, after going to the toilet, and after playing recommended by WHO.

PEMANFAATAN TEKNOLOGI TEPAT GUNA PADA USAHA PRODUKSI BUMBU BUBUK INSTAN â€œMEURASAâ€ MASAKAN KHAS ACEH Yuliani Aisyah; Raida Agustina; Dewi Yunita
Jurnal Pemberdayaan: Publikasi Hasil Pengabdian Kepada Masyarakat Vol. 4 No. 3 (2020)
Publisher : Universitas Ahmad Dahlan, Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jp.v4i3.1951

Provinsi Aceh merupakah salah satu daerah yang terkenal dengan berbagai jenis masakan tradisional yang sangat banyak menggunakan rempah-rempah dan bumbu dasar. Jenis masakan Aceh yang sudah sangat terkenal antara lain Mie Aceh, Nasi Goreng Aceh, Kari Aceh, Ayam Tangkap Aceh dan lain-lain. Mitra dalam kegiatan ini adalah unit usaha yang memproduksi bumbu bubuk instan â€œMeurasaâ€ masakan khas Aceh. Permasalahan utama didalam memproduksi bumbu bubuk instan adalah pada proses pengeringan bahan bumbu, penggilingan, dan pengemasan bumbu. Tujuan kegiatan pengabdian kepada masyarakat ini adalah mengintroduksi beberapa teknologi yaitu berupa alat pengering tenaga surya dengan solar cell, mesin penggiling (grinder machine) dan mesin pengemas (sealer machine). Metode yang digunakan dalam kegiatan ini mencakup beberapa metode yaitu penyuluhan, pelatihan, dan demonstrasi. Hasil pelaksanan kegiatan pengabdian kepada masyarakat antara lain telah terjadi peningkatan pengetahuan dan pemahaman tentang alat pengering, mesin penggiling bumbu (grinder machine), dan mesin pengemas (sealer machine) pada mitra, telah dapat memperbaiki mutu produk, daan terjadi peningkatan jumlah produk yang dihasilkan sekaligus dapat memperluas pemasaran dengan peningkatan jumlah produk yang disuplai ke outlet-outlet dan swalayan.Â

Pendampingan usaha rumah tangga produk lokal khas Aceh asam belimbing (Averrhoa bilimbi Linn) Sunti untuk meningkatkan mutu dan harga jualnya Dewi Yunita; Nurlaila Nurlaila; Yanti Meldasari Lubis; Irfan Irfan
Jurnal Inovasi Hasil Pengabdian Masyarakat (JIPEMAS) Vol 5, No 1 (2022): Jurnal Inovasi Hasil Pengabdian Masyarakat (JIPEMAS)
Publisher : University of Islam Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33474/jipemas.v5i1.11514

Asam sunti merupakan bumbu masakan khas Aceh terbuat dari belimbing wuluh yang diasinkan, difermentasi dan dikeringkan sehingga dapat disimpan dalam jangka waktu 1-1,5 tahun. Namun, proses yang digunakan untuk mengolah belimbing wuluh segar menjadi asam sunti berbeda-beda, tergantung pada kebiasaan masyarakat setempat atau permintaan konsumen. Hal ini menyebabkan kualitas produk sangat bervariasi dan tidak memenuhi standar mutu. Pada kegiatan Pengabdian kepada Masyarakat (PkM), pendampingan langsung terhadap satu usaha rumah tangga di Desa Alue Jeureujak, Kecamatan, Babahrot, Kabupaten Aceh Barat Daya, Provinsi Aceh. Tujuan dilakukannya PkM ini adalah untuk memperbaiki proses pembuatan dan kemasan sehingga mutu produk yang dihasilkan tetap terjaga dan harga jual dapat ditingkatkan. Kegiatan PkM yang berlangsung selama 3 bulan dengan pendampingan secara langsung di lokasi selama 1 bulan terdiri dari beberapa kegiatan yaitu: peninjauan rumah produksi, perbaikan proses pembuatan asam sunti, perbaikan kemasan produk asam sunti, dan perhitungan harga jual produk asam sunti. Kemasan yang sebelumnya hanya menggunakan kantong plastik tanpa label, saat ini produk asam sunti telah dijual dengan kemasan standing pouch berlabel. Setelah satu bulan pendampingan, pendapatan usaha meningkat dari Rp 334.000, menjadi Rp 436.000, dengan skala penjualan yang sebelumnya tidak terukur menjadi 80 pak ukuran 250 gr dalam satu bulan.

Penggunaan asap cair sebagai pengawet alami bakso ikan tuna sirip kuning (Thunnus albacares) Fahmi Hadi Alamsyah; Irfan Irfan; Dewi Yunita

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v12i1.2211

The purpose of this study was to determine the effect of using various types of liquid smoke on the level of preference of panelists and the total of contaminant bacteria on yellowfin tuna meatballs. The liquid smoke used came from coconut shells, corncob, and bagasse. The tuna meatballs without the use of liquid smoke were also observed as a control. The tuna meatballs were analyzed before storage, after 15 days, and after 30 days storage (temperature 5oC). The research was designed by a completely randomized design (CRD) factorial pattern. The tuna meatballs were examined for organoleptic (hedonic) tests on color, flavor, taste, and texture as well as microbial tests of Staphylococcus aureus and Salmonella sp. Proximate tests (moisture content, ash content, and protein content) were carried out on meatballs with the lowest microbial total after 30 days of storage. The data obtained were analyzed using variance analysis (ANOVA). Duncan's continued Multiple Range Test (DMRT) was carried out if the treatment was significant. The results showed that adding liquid smoke to the boiling water of the meatballs can only increase the panelist's preference for color attributes. Tuna meatballs without the use of liquid smoke could not be consumed after 15 days of storage. The tuna meatballs with the addition of liquid smoke from bagasse in the boiling water have met the national standards for fish meatballs listed in SNI 7266: 2014 until 30 days of storage. The resulting yellowfin tuna meatballs had 59.76% moisture content, 1.41% ash content, and 11.8% protein content.

Natural Decomposer (MOL) developed from various banana waste and different storage times DEWI YUNITA; IRFAN IRFAN; MARLINA MARLINA
Jurnal Natural Volume 21 Number 2, June 2021
Publisher : Universitas Syiah Kuala

MOL is a local microorganism or natural decomposer that is used as a starter culture in production of organic fertilizers which is known as bokashi. The advantage of using MOL is that it can be made from cheap materials or by utilizing agricultural waste so that it can increase the added value of waste as well as reduce the environmental pollution. The use of MOL as a biodecomposer in production of bokashi can accelerate the fermentation process. This study aimed to produce MOL where the characteristic is similar with commercial Effective Microorganism (EM4). This study used a factorial randomized block design (RBD) with 2 factors. First factor was the types of banana (J) consisted of three levels, namely awak banana (Musa paradisiacal var. Awak; J1), barangan banana (Musa acuminate Colla; J2), and kepok banana (Musa acuminata balbisiana Colla; J3). Second factor was the storage times consisted of three levels, namely 0 weeks after fermentation (L1), 2 weeks after fermentation (L2), and 4 weeks after fermentation (L3). The analysis carried out after fermentation included total cell counts (TCC), pH value, temperature, and organoleptic test in the form of hedonic test for color and description test for aroma. The best sample was determined based on the highest TCC, the lowest pH value and aroma using a ranking test. The best treatment was obtained from J1L2 treatment (awak banana and 2 weeks after fermentation) with 1.8 × 109 CFU/ml of TCC, 3.17 of pH and medium tapai aroma.

Kajian Pembuatan MOL (Mikroorganisme Lokal) Spesifik dengan Variasi Jenis dan Konsentrasi Bahan Tambahan Irfan Irfan; Dewi Yunita; Fitriani Fitriani
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 13, No 2 (2021): Vol. (13) No. 2, Oktober 2021
Publisher : Agricultural Faculty

This study aims to determine the effect of type and concentration of additives in production of local microorganisms (MOL) on overall qualities (physical, chemical, sensory, and microbiological). The method used in this study was a factorial completely randomized design (CRD) consisting of two factors. The first factor was the type of additive (J) which consisted of 4 levels, namely rice (J1), soil (J2), leaf bokashi (J3), and leaf compost (J4). The second factor was the concentration of additives (K) which consisted of 2 levels, namely 7.5% (K1) and 10% (K2). The product was analysed total cell counts (TCC), pH, temperature, and organoleptic tests (hedonic test) on color and organoleptic (descriptive test) on aroma. The best MOL was J4K2 (combination between leaf compost and 10%). The J4K2 MOL had the following characteristics: TCC of 9.6x107 CFU / ml, pH value of 3.7, color hedonic test of 4.3 (preferred by panelists) and aroma descriptive test of 4.3 (tape aroma / medium acid).

Kitosan dari Kulit Udang sebagai Pendeteksi Borak pada Mie Basah, Formalin pada Tahu dan Merkuri pada Ikan Segar Wahyu Giatri Bharita; Dewi Yunita; Anshar Patria
Jurnal Ilmiah Mahasiswa Pertanian Vol 4, No 1 (2019): Februari 2019
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

Abstrak: Kitosan adalah turunan dari kitin yang merupakan komponen penyusun dari kulit udang. Kitosan berfungai untuk mendeteksi bahan kimia berbahaya seperti boraks, formalin dan merkuri, didasari oleh kemampuan kitosan sebagai absorben. Ekstraksi kitosan dari kulit udang dilakukan secara kimiawi dengan melibatkan beberapa proses yaitu deproteinisasi, demineralisasi, depigmentasi dan deasetilasi. Tujuan dari penelitian ini yaitu untuk mengetahuan pengaruh perbedaan jumlah kitosan (0,2 g, 0,4 g dan 0,6 g) dan perbedaan bahan kimia (boraks, formalin dan merkuri) terhadap perubahan fisik dari mie basah, tahu dan ikan segar. Hasil analisis kitosan menggunakan Spektrofotometer UV-Vis menunjukkan nilai penyerapan tertinggi oleh merkuri, kedua boraks dan ketiga formalin. Analisis Lab color pada kitosan memiliki hasil yang berkesinambungan dengan nilai absorbansi kitosan. Hasil analisis pada bahan makanan mie basah, tahu dan ikan segar, perubahan terbaik diperoleh pada interaksi konsentrasi kitosan 15 g dan waktu 20 menit. Chitosan of Shirimp Shells to Detect Hazardous Chemicals in Food such as Borax of Wet Noodle, Formalin of Tofu and Mercury of Fresh Fish Abstract: Chitosan is derivative of kitin which is the constituent component of shrimp shells. Chitosan serves to detect hazardous chemicals in food such as borax, formalin and mercury, which is based on the ability of chitosan as absorbent. Chitosan extraction from shrimp shells is done chemically though several processes that are deproteinization, demineralization, depigmentation, deasetilation. The aim of this study was to analyze the effect of difference of chitosan (0.2 g, 0.4 g dan 0.6 g) and difference of chemical (borax, formalin and mercury) toward physical changes of wet noodle, tofu and fresh fish. The result of chitosan using UV-Vis Spechtrofotometer showed the highest value of absorbance is mercury, the second is borax an the third is formalin. The analyze of chitosan Lab color has the same result with chitosan absorbance. Analysis results on wet noodle, tofu and fresh fish, the best changes was obtained with inteaction treatment 15 g consentration of chitosan and 20 minutes.

Pembuatan Velva Wortel (Daucus Carota L.) - Jeruk (Citrus Sinensis) Dengan Variasi Jenis Penstabil (CMC, Karagenan Dan Gelatin) Rahmatul Ulya; Dewi Yunita; Sri Haryani
Jurnal Ilmiah Mahasiswa Pertanian Vol 4, No 3 (2019): Agustus 2019
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

Abstrak.. Velva adalah salah satu frozen dessert (makanan beku) yang banyak digunakan sebagai makanan pencuci mulut dimana bahan bakunya terdiri dari buah atau sayur. Pada pembuatan ini, kombinasi wortel-jeruk dipilih karena wortel termasuk salah satu sayuran sumber β-karoten dan mengandung vitamin A. Sedangkan penambahan sari jeruk untuk mengurangi bau langu pada wortel. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Kelompok (RAK) dengan pola non faktorial. Faktornya adalah jenis penstabil (J) yang terdiri dari 3 taraf yaitu J1 = CMC, J2 = karagenan dan J3 = gelatin. Rancangan ini menggunakan satu faktor yang terdiri dari 3 taraf dengan menggunakan 3 kali ulangan sehingga akan diperoleh 9 satuan percobaan. Analisis yang dilakukan terhadap velva wortel meliputi overrun, daya leleh, organoleptik (hedonik), total kalori dan β-karoten. Pada setiap perlakuan berpengaruh sangat nyata dan nyata sehingga perlu dilakukan uji lanjut (DMRT). Hasil penelitian menunjukkan bahwa pada overrun dan daya leleh saling berkaitan yaitu semakin tinggi overrun pada velva maka semakin rendah daya leleh yang dihasilkan. Pada uji organoleptik semakin tinggi konsentrasi penstabil yang ditambahkan pada velva wortel pada setiap perlakuan maka akan memberikan pengaruh terhadap kelembutan dan warna velva wortel yang dihasilkan. Karakteristik fisik yang dihasilkan yaitu overrun berkisar 4,98 – 13,18% dan daya leleh berkisar 5,18 – 9,28 menit/g. Uji organoleptik (hedonik) yang dihasilkan yaitu tekstur berkisar 2,91 – 4,33 (tidak suka – suka). Karakteristik kimia yang dihasilkan yaitu total kalori 67,8 kkal/g (velva rendah kalori) dan β-karoten 1.528,79 µg/g.(Production Of Carrot (Daucus carota L.) - Orange (Citrus sinensis) Velva With Variations Of Stabilizers (CMC, Caragenan and Gelatin))Abstract. Velva is one of frozen dessert (frozen food) which is widely used as a dessert where the ingredients consist of fruit or vegetables. In this preparation, a combination of carrots is chosen because carrots are one of the vegetables which are sources of β-carotene and contain vitamin A. While the addition of orange juice to reduce the smell of unpleasant carrots. This research was conducted using Randomized Block Design (RBD) with a non factorial pattern. The factor is the type of stabilizer (J) which consists of 3 levels, namely J1 = CMC, J2 = carrageenan and J3 = gelatin. This design uses one factor consisting of 3 levels using 3 replications so that 9 units will be obtained. Analysis carried out on carrot velva includes overrun, melting power, organoleptic (hedonic), total calories and β-carotene. Each treatment has a very real and real effect so further testing (DMRT) is needed. The results showed that the overrun and melting power were interrelated, namely the higher the overrun of the velva, the lower the yield power produced. In the organoleptic test the higher the stabilizer concentration added to the carrots velva in each treatment will give effect to the softness and velva color of the carrots produced. The physical characteristics produced were overrun ranging from 4.98 - 13.18% and melting power ranged from 5.18 - 9.28 minutes / g. The resulting organoleptic (hedonic) test is texture ranging from 2.91 - 4.33 (dislike - like). The chemical characteristics produced are total calories 67.8 kcal / g (low calorie velva) and β-carotene 1,528.79 µg/ g.

Identifikasi Cemaran Mikroplastik pada Ikan Tongkol (Euthynnus affinis C.) dan Dencis (Sardinella lemuru) di TPI Lampulo, Banda Aceh Zata Yumni; Dewi Yunita; Muhammad Ikhsan Sulaiman
Jurnal Ilmiah Mahasiswa Pertanian Vol 5, No 1 (2020): Februari 2020
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

Abstrak Indonesia secara geografis memiliki luas perairan yang lebih luas dibandingkan daratan. Negara yang memiliki jumlah sampah plastik di laut tertinggi nomor dua di dunia ditempati oleh Indonesia (0.48-1.29 juta metrik ton/tahun) setelah China (1.32-3.53 juta metrik ton/ tahun) berdasarkan survei yang dilakukan oleh Jambeck et al (2015). Banyaknya penggunaan plastik ini dapat memberikan dampak pada penumpukan plastik yang semakin tinggi sehingga menyebabkan pencemaran lingkungan yang berujung pada pencemaran bahan pangan. Penelitian ini bertujuan untuk mengetahui keberadaan mikroplastik pada ikan tongkol dan ikan dencis dari TPI Lampulo, Banda Aceh. Pada penelitian sampel ikan tongkol dan dencis diambil sebanyak enam ekor. Analisis pada penelitian ini adalah analisis kualitatif deskriptif. Metode penelitian yang digunakan yaitu perendaman sampel dengan menggunakan KOH 10% selama 12 jam. Hasil dari perendaman dilakukan proses sentrifugasi dengan kecepatan putar 5000 rpm selama 5 menit Selanjutnya sampel dilihat dibawah mikroskop, hasil kandungan mikroplastik yang dilihat dimikroskop pada pembesaran 10 dan 100 kali. Penelitian utama meliputi preparasi sampel, identifikasi mikroplastik secara mikroskopis dan identifikasi mikroplastik dengan FT-IR (Fourier Transfrom Infrared).Identification of Microplastic Contamination of Tuna and Dencis fish in TPI Lampulo, Banda AcehAbstract. Geographically Indonesia is broader waters than land. The country with the second highest number of plastic waste in the sea in the world is occupied by Indonesia as much as 0.48-1.29 million metric tons / year based on a survey conducted by Jambeck et al. (2015) after China (1.32 - 3.53 million metric tons). Many uses of this plastic can have an impact on the accumulation of plastic which is increasingly high, causing environmental pollution that results in food pollution. This study aims to determine the presence of microplastics in tuna and dencis from TPI Lampulo, Banda Aceh and salt originating from Lamnyong and Lambaro markets. In this study, there were 6 samples of tuna and dencis originating from TPI Lampulo, Banda Aceh, while salt samples were taken at two different places, Lambaro and Lamnyong markets. The analysis in this research is descriptive qualitative analysis. The research method used is immersion of the sample using 10% KOH for 12 hours. The results of the immersion were centrifuged with a rotational speed of 5000 rpm for 5 minutes. Then the sample was viewed under a microscope, the results of the microplastic content were seen microscoped at magnifications of 10 and 100 times. The main research included sample preparation, microscopic identification of microplastics and identification of microplastics with Fourier Transfrom Infrared (FT-IR).

Pengujian Starter Yoghurt (Streptococcus thermophilus dan Lactobacillus bulgaricus) serta Ekstrak Jamblang (Syzygium cumini L.) Pada Kasus Niyoghurt Jamblang Yang Telah Rusak Sarah Sarah; Eti Indarti; Dewi Yunita
Jurnal Ilmiah Mahasiswa Pertanian Vol 6, No 1 (2021): Februari 2021
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

Abstract. Yogurt with the use of coconut milk as raw material is known as niyogurt or cocogurt. Coconut milk can be used as a base for yogurt because it has the same fat content as milk in terms of color and thickness similar to full cream milk. Preliminary research to breed starter Streptococcus thermophilus and Lactobacillus bulgaricus on coconut milk media with the addition of milk gradually. The results of the preliminary study showed that the pH value of the Streptococcus thermophilus and Lactobacillus bulgaricus cultures slightly increased at the use of 40% coconut milk and decreased until the use of 80%. However, when using 100% coconut milk, the pH of the two starters increased again. In the main study, making yoghurt with variations in the percentage of starter (3% (S1), 4% (S2) and 5% (S3)) and the percentage of jamblang fruit extract (Syzygium cumini L.) (10% (J1), 20% (J2) and 30% (J3)). The main research results show that the yoghurt has been damaged which is characterized by a rancid aroma, does not have a sour taste, and gas bubbles appear. The pH of niyoghurt ranges from 5.0-5.38 with an average of 5.19. This value is not in accordance with the SNI for yoghurt (01-2981-1992).(Examining of yogurt starter (Streptococcus thermophilus and Lactobacillus bulgaricus) and Syzygium cumini L. Extract in the Case of Spoilt Fruit Niyoghurt)Abstract. Yogurt with the use of coconut milk as raw material is known as niyogurt or cocogurt. Coconut milk can be used as a base for yogurt because it has the same fat content as milk in terms of color and thickness similar to full cream milk. Preliminary research to breed starter Streptococcus thermophilus and Lactobacillus bulgaricus on coconut milk media with the addition of milk gradually. The results of milk gradually. The results of preliminary research showed the pH value of the Biaken Streptococcus thermophilus and Lactobacillus the use of 40% coconut milk and deceased to 80% use. However, when using 100% coconut milk, the pH of the two starters increased again. In the main study, making yogurt with variations in the percentage of starter (3% (S1), 4% (S2) and 5% (S3%)) and the percentagee of jamblang fruit extract (Syzygium cumini L.) (10%(J1), 20%(J2) and 30% (J3)). The main research results show that the yogurt has been demaged which is characterized by a rancid aroma, does not have a sour taste, and gas bubbles appear. Acording to SNI for yogurt (01-2981-1992)

Co-Authors Anggi Pratiwi Anshar Patria Anwar, Sri Haryani Audia Amanda Chainuriza Annisa Fitri ELSA VARIZKI Eti Indarti Fahmi Hadi Alamsyah Fathur Rizky Maulana Fathurrahman Luthfi Fitriani Fitriani Irfan Irfan IRFAN IRFAN Irfan Irfan Irfan Irfan Irfan Irfan Ismail Sulaiman MARLINA MARLINA Muhammad Ikhsan Sulaiman Muhammad Teddy MURNA MUZAIFA Murna Muzaifa Nida El Husna Noer Octaviana Maliza Novi Safriani Nurlaila Nurlaila Rahmatul Ulya Raida Agustina Rika Farhana Saidatul Wulya Sarah Sarah Sri Muliani SYARIFAH ROHAYA Wahyu Giatri Bharita Yanti Meldasari Lubis Yuliani Aisyah Zata Yumni

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