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All Journal Jurnal Ilmu Pertanian Indonesia Jurnal Agro Teknologi Tropika Jurnal Pilar Sains Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan JURNAL AGROTEKNOLOGI Jurnal Pendidikan Biologi Indonesia Jurnal Agro BIO-SITE |BIOLOGI Sains Terapan Journal of Natural Science and Integration Pendas : Jurnah Ilmiah Pendidikan Dasar JMM (Jurnal Masyarakat Mandiri) Bio-Lectura Perspektif Pendidikan dan Keguruan SCAFFOLDING: Jurnal Pendidikan Islam dan Multikulturalisme Bio-Inoved : Jurnal Biologi-Inovasi Pendidikan Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences Journal of Innovation in Educational and Cultural Research BIOGENESIS NUSRA: Jurnal Penelitian dan Ilmu Pendidikan Sagu Journal Of Human And Education (JAHE) Jurnal Teknologi Pangan Journal of Educational Sciences Biology and Education Journal (BaEJ) JURNAL BIOLOGI PAPUA Jurnal Penelitian Kehutanan Wallacea Dinamika Pertanian Biodik: Jurnal Ilmiah Pendidikan Biologi PESHUM
Imam Mahadi
Faculty Of Education And Teacher Training, University Riau, Pekanbaru, 28293, Indonesia.
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Physics Social Sciences Other

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VARIASI STRUKTUR ANATOMI DAUN DARI BEBERAPA JENIS TUMBUHAN MONOKOTIL SEBAGAI RANCANGAN LKPD PADA PEMBELAJARAN BIOLOGI SMA Deviana Deviana; Imam Mahadi; Sri Wulandari
Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan Vol 8, No 1 (2021): EDISI 1 JANUARI-JUNI 2021
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan

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Abstract: This research was conducted to determine the variation of the leafanatomical structure of several types of monocot plants in January- October 2020. Thisresearch was conducted in 2 stages, namely the first stage: analysis of variations in theanatomical structure of the leaves of several types of monocot plants and the secondstage of LKPD design: potential analysis. development of teaching materials for thestructure and function of plant tissue for class XI SMA. This study used the paraffinmethod for leaf anatomical preparations in the Laboratory of FMIPA Biology, RiauUniversity and observation of preparations at the Laboratory of Biology, Study ofBiology Education, FKIP Riau University. The results of the research on the anatomicalstructure of the leaves tasbih ( Canna indica L), jagung ( Zea mays L), kayu apu ( Pistiastratiotes L) and eceng gondok ( Eichornia crassipes (Mart) Solm) showed variations inleaf anatomical structure based on qualitative and quantitative characters. Based onanalysis of the potential of the research results can be used as a structural materialLKPD design and function of plant tissue at study biology class XI SMA.Key Words: Anatomical Structure, Leaves, Monocot Plants, LKPD
PENGARUH KONSENTRASI RAGI DAN KOMBINASI BIJI LAMTORO GUNG (Leucaena leucocephhala (Lamk.) De Wit) DENGAN KACANG GUDE (Cajanus cajan (L.) Millsp.) TERHADAP KADAR PROTEIN DAN SERAT TEMPE SEBAGAI RANCANGAN LEMBAR KERJA PESERTA DIDIK (LKPD) PADA PEMBELAJARAN BIOTEKNOLOGI KONVENSIONAL SMA KELAS XII Lilik Noviawati; Imam Mahadi; Sri Wulandari
Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan VOL 6 : EDISI 2 JULI - DESEMBER 2019
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan

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Abstract: This research was conducted to determine the effect of yeast concentration and combination of lamtoro gung (Leucaena leucocephala (Lamk.) De Wit) seeds with gude beans (Cajanus cajan (L.) Millsp.) On protein content and tempe fiber as a design of the Student Worksheet (LKPD) in conventional Biotechnology coventioanl material in Class XII High School in April-November 2019. This research was carried out in 2 stages: the experimental stage: the effect of yeast concentration and the combination of lamtoro gung seeds with gude beans on protein content and tempe fiber and LKPD design stage: analysis development of biotechnology teaching materials for grade XII high school. The study used an experimental method by conducting experiments in the Laboratory of the Faculty of Fisheries and Marine Sciences (Faperika), Pekanbaru. Sampling was carried out with a Factorial Complete Randomized Design (CRD) consisting of 2 factors and 3 replications. The parameters in this study are protein content and fiber content. Based on the results of the analysis of variance (Anava) at 5% level, the addition of yeast concentration and the combination of lamtoro gung seeds with peanuts showed a significant effect on tempe characteristics. The addition of 1.5% yeast concentration and the combination of lamtoro gung seeds with gude nuts (25g: 75g) gave an increase in the best quality of tempe and based on the analysis of the potential of research results it can be used as a design of Student Worksheet (LKPD) of biotechnology coventional material of senior high school grade XII.Key Words: Gung lamtoro seeds, Gude Beans, LKPD, Yeast, Tempe
EFEKTIVITAS EKSTRAK JAHE MERAH (Zingiber officinale Rosc.) SEBAGAI BIOPESTISIDA TERHADAP HAMA PADA TANAMAN BAYAM (Amaranthus sp.) SEBAGAI RANCANGAN BOOKLET MATERI BIOTEKNOLOGI SMA Sri Wilda Yanti; Imam Mahadi; Nursal Nursal
Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan Vol 8, No 2 (2021): EDISI 2 JULI-DESEMBER 2021
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan

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Abstract: Biopesticide is the result of extracting certain parts of plants from leaves, fruit, seeds or roots which have compounds that are toxic to pests or organisms that interfere the plants. The basic ingredient used as a biopesticide in this research is red ginger (Zingiber officinale Rosc.). This study aims to determine the effectiveness of red ginger (Zingiber officinale Rosc.) extract as a biopesticide to pests on spinach plants (Amarantus sp.). This study used a quantitative approach and the type of research was completely randomized design (RAL). The results showed that the effective concentration in the use of biopesticides was at a concentration of 100% with the level of damage being in the mild category with a damage value of 11.66%. The results of the red ginger extract research can be used as a source of learning and the resulting learning media is in the form of a booklet.Key Words: effectiveness of biopesticides, red ginger, spinach plants
PENGARUH PEMBERIAN GULA AREN TERHADAP KUALITAS NATA DE LERI SEBAGAI RANCANGAN LKPD MATERI PELAJARAN BIOTEKNOLOGI TINGKAT SMA KELAS XII Wenny Anggraini; Darmawati Darmawati; Imam Mahadi
Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan VOL 6 : EDISI 2 JULI - DESEMBER 2019
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan

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Abstract: This research was conducted to determine the effect of giving palm sugar to the quality of nata de leri as a design 3rd grade of senior high school biotechnology subject material in February-March 2019. The research carried out in two stages, namely the experimental stage: the effect of giving palm sugar on the quality of nata de leri and the second stage the design of the LKPD:the analysis of potential development of class XII high school biotechnology subject. The research used the experimental method by conducting experiments at the Laboratory of the Faculty of Mathematics and Natural Sciences (FMIPA), Pekanbaru. Sampling was carried out with a completely randomized design (CRD) consisting of 5 treatments and 3 replications. The parameters in this research were thickness analysis, acidity analysis (pH), and organoleptic test. Based on the results of Analysis of Variance (ANOVA) at the level of 5%, administration of palm sugar showed a significant effect on the quality of nata de leri. giving 200 grams of palm sugar gives the best improvement to the quality of nata de leri and based on the analysis of potential research results it can be used as a design for Student Worksheet (LKPD) for grade XII high school biotechnology subject material.Key Words: Quality of the Nata de leri, LKPD design, Palm sugar
PENGARUH KONSENTRASI KULIT BUAH SENTUL (Sandorium koetjape) TERHADAP KUALITAS WATER KEFIR PROBIOTIK SEBAGAI RANCANGAN LKPD BERBASIS VIDEO VIRTUAL LABORATORY PADA BIOTEKNOLOGI SMA Lisa Indriani; Imam Mahadi; Irda Sayuti
Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan Vol 9, No 1 (2022): EDISI 1 JANUARI-JUNI 2022
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Abstract : Sentul fruit (Sandoricum koetjape) is also known as harp fruit. Sentul fruit contains antioxidants such as beta-carotene and flavonoid bioactive substances in large quantities, namely 6.5 millimhos ib 100 gr of fresh fruit. This study aims to determine the effect of the concentration of Sentul fruit peel (Sandoricum koetjape) on the quality of Dej Kefir Probiotics and to produce a LKPD design based on Video Virtual Laboratory Biotechnology for SMA class XII1. In 4. This study used an experimental method with a completely randomized design (CRD) using 4 treatments and 3 repetitions. In each treatment, 10% sucrose and 5% rau dej kefir seeds were added to produce dej kefir skin of sentul fruit. Cov txiaj ntsig ntawm cov khoom lag luam yog 0%, 10%, 15%, thiab 20%. The LKPD method based on virtual lab video uses qauv ADDIE. The results of this study showed: The P3 treatment (20% sentul fruit peel) had a significant effect on water kefir drinks with a protein content value of 3.78% and an antioxidant 29.4 ppm. Based on the results of the study, it can be concluded that the concentration of Sentul fruit peel affects the probiotic dej kefir drink, while the process and facts are memes and existing facts, the results of the research have the potential to be one of those who buy cassettes that share videos you can download for free on VizMp3 . conventional high school class XII.Key Words : Sandoricum Koetjape, Dej Kefir Probiotics, Virtual Laboratory, Biotechnology
PENGARUH PENAMBAHAN MALTODEKSTRIN PADA KOMPOSISI MINUMAN SERBUK INSTAN HASIL OLAHAN BIJI NANGKA (Arthocarpus Heterophyllus Lamk.) SEBAGAI RANCANGAN LEMBAR KERJA PESERTA DIDIK (LKPD) MATERI BIOTEKNOLOGI KELAS XII SMA Nurhayati Nurhayati; Imam Mahadi; Darmawati Darmawati
Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan VOL 6 : EDISI 2 JULI - DESEMBER 2019
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan

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Abstrack: This study aims to determine the effect of the addition of maltodextrin on the composition of instant powder drinks produced by jackfruit seeds (Arthocarpus Heterophyllus Lamk.) As a design of student worksheet (LKPD) for X11 grade biotechnology material. This study used a factorial Completely Randomized Design (RAL) method consisting of 5 treatments and 3 replications, namely protein content using (M0 = 0; M1 = 5%; M2 = 10%; M3 = 15%; M4 = 20%; and M5 = 25%), carbohydrate treatment (M0 = 0; M1 = 5%; M2 = 10%; M3 = 15%; M4 = 20%; and M5 = 25%), levels fat (M0 = 0; M1 = 5%; M2 = 10%; M3 = 15%; M4 = 20%; and M5 = 25%), as well as organoleptic tests (descriptive and hedonic). The results showed that the addition of maltodextrin to the levels of protein, fat, carbohydrate after the results of a variance test (Variant Analysis) showed that the addition of maltodextrin in the composition of instant powder drinks produced by jackfruit seeds had no significant effect. Then the DMRT test was not carried out at the level of 5%. However, the highest and best levels were obtained from protein, carbohydrate, fat, and organoleptic content, namely in the M5 treatment (25%). All scientific facts from the research can be used to design student worksheets (LKPD) on conventional biotechnology materials in class XII of high school using the project based learning (PPA) model. However, before the design of the LKPD is used on a broader scale it is recommended that a feasibility test be carried out on a limited scale.Key Words: jackfruit seeds, maltodextrin, student worksheet (LKPD).
PENGEMBANGAN LKM (LEMBAR KERJA MAHASISWA) PADA KONSEP BIOTEKNOLOGI PANGAN MELALUI PEMBUATAN TAPE SUKUN (Artocarpus altilis) BERDASARKAN LAMA WAKTU FERMENTASI Yeyen Kaswita Kaswita; Imam Mahadi Mahadi; Sri Wulandari Wulandari
Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan Vol 2, No 2 (2015): Wisuda Oktober Tahun 2015
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Abstract : The aim of reseach was to determine of result fermermentasi tape breadfruit (Artocarpus altilis) based time fermentationin and development LKM from result fermermentasi tape breadfruit (Artocarpus altilis) in April to June 2015. Results of the research are used for the development of LKM (Students Worksheet) on the concept of food biotechnology. This research was carried out by two phases: the field of research and development phase of LKM (Student Worksheet). Research conducted experiments using completely randomized design (CRD) non factorial, which consists of 6 treatments and 3 replicates in order to obtain 118 experimental design. If there is a real test there will be a further test DMRT 5%. The parameters observed alcohol content, water content, pH, organoleptic taste, aroma and texture. The results showed that long fermentation time a significant effect on alcohol content, water content, pH, organoleptic taste, aroma and texture tape breadfruit (Artocarpus altilis). Long fermentation time of 30 hours is a long time the best fermentation. Where produce alcohol content of 0.943%, 75.48% moisture content and pH 5.02. As for organoleptic taste, aroma and texture of the best there is in the fermentation time of 30 hours. Results of the study can be used as LKM (Students Worksheet) is the fermentation material on the concept of food biotechnology. Keywords: LKM, Food Biotechnology, Tape Breadfruit, Time Fermentation
ISOLASI BAKTERI MICROBIAL FUEL CELL PADA LIMBAH CAIR TAHU SEBAGAI SUMBER ENERGI LISTRIK UNTUK PENGAYAAN MODUL MIKROBIOLOGI DASAR M Irsyad Nur; Irda Sayuti; Imam Mahadi
Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan Vol 3, No 2 (2016): Wisuda Oktober 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan

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Abstract: This research was to determine the genus of bacteria can produce electricity energy used microbial fuel cell series in waste water of tofu and develop module in enviromental mikrobiology concept in basic microbiology among December 2015- May 2016. This research did by 2 phases : isolate microbial fuel cell bakteria in waste water of tofu and development of the module. This research is descriptive, sampling did by purposive sampling, with pick sample in 3 spot there are 2 m,4 m dan 6 m in river bank from source discharges,with considering the existence of tofu waste clumps in the river source waste disposal. Parameter in this research there are test electrical energy, isolate bacteria of microbial fuel cell, and develop the module of basic microbiology. The highest electricity energy in this research observed on the 40th hour of 67,2 mV,kind of bacteria in microbial fuel cell series in tofu waste water are Entrobacter,Desulfomaculum,Sulfobacterium. Result of this research beused for unit module in enviroment microbiology concept in basic microbiology course.Key words: Microbial Fuel Cell bacteria, tofu waste water,electricity energy,module
PENGEMBANGAN LKM (LEMBAR KERJA MAHASISWA) MATERI BIOTEKNOLOGI PANGAN MELALUI EKSPERIMEN KUALITAS SUSU TEMPE BUBUK DENGAN LAMA FERMENTASI Apriyani '; Imam Mahadi; Darmawati '
Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan Vol 3, No 1 (2016): Wisuda Februari 2016
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Abstract: The aims of this research todetermine the quality of tempeh milkpowder by time fermentation and designing Student Worksheet relevant to a materialFood Biotechnology Food Fermentation sub material. This study consisted of twophases. The first phase, were the making of tempeh milk powder using the experimentalmethod with completely randomized design (CRD), which consists of 5 treatments and 3replications. Parameters measured were moisture content, protein content, fat content,pH and organoleptic test. The results obtained were analyzed by ANOVA and a furthertest DMRT at 5% level. The second phase were the development of Student Worksheetfrom the results of the first phase. This research used ADDIE development model(Analysis, Design, Development, Implementation and Evaluation) are simplified intophases Analysis, Design and Development. Data of Student Worksheet developmentobtained from the validation sheet which validated by 3 validators with 5 validitycriterias were analyzed descriptively. Results showed that the time of fermentationinfluence on moisture content, protein content, fat content, pH and organoleptic test.Fermentation time 12 hours is a long time to produce the best fermented tempeh milkpowder quality. Which results in moisture content of 0.78%, 2.61% protein content, fatcontent 2.00% and 5.01 pH levels. As for organoleptic texture, color, aroma and flavorcontained in the fermentation 36 hours. Results of the study can be used as StudentWorksheet in the sub materials Food Fermentation on the material Food Biotechnologywith a mean value of 3.32 validity valid category.Keywords : Student Worksheet, Food Biotechnology, Tempeh Milk Powder, TimeFermentation.
PENGARUH LAMA FERMENTASI DAN KONSENTRASI BERAS SANGRAI TERHADAP BEKASAM IKAN PATIN (Pangasius sp) SEBAGAI RANCANGAN BOOKLET PADA KONSEP BIOTEKNOLOGI KONVENSIONAL KELAS XII SMA Nada Haini; Imam Mahadi; Darmawati Darmawati
Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan Vol 8, No 1 (2021): EDISI 1 JANUARI-JUNI 2021
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Abstract: This study aims to determine the effect of fermentation time and roasted rice concentration on the quality of Pangas catfish (Pangasius sp.) and produce a booklet design on the conventional biotechnology concept of class XII SMA. This type of research is a quantitative research. The research was conducted in 2 stages. The first stage, namely the experimental stage, is the stage of making Pangas catfish marks. The method used was an experiment with a completely randomized design (CRD) with a 3x3 factorial pattern with 3 replications of the concentration of roasted rice and fermentation time. The fermentation time was 7 days, 14 days, and 21 days and the roasted rice concentration was 40%, 50%, 60%. The research parameters were fat content, protein content and pH. Furthermore, the second stage, namely the design of the booklet, includes the analysis and design stages. The results showed that the duration of fermentation and the concentration of roasted rice affected the quality of Pangas catfish (Pangasius sp.) Marks with the parameters of fat content, protein content and pH where the best quality of catfish (Pangasisus sp) was found in the T3P3 treatment (21 days of fermentation. and roasted rice concentration of 60%) which has a fat content of 1.4661%, a protein content of 10, 7841%, a pH value of 3.3. Based on the potential analysis, the research results can be used as a Booklet Design for Conventional Biotechnology Material for class XII SMA.Key Words: Booklet, fermentation time, roasted rice, Pangasius sp
Co-Authors ', Darmadi ', Darmawati ', Hermiyati ', Nurkameria Addarwida Omar ' Alaniyah Syafaren Alaniyah Syafaren Amelia Prananda Apriyani " Apriyani ' Arasyid, Hari Ariska, Devi Arnentis Arnentis Arnentis Arnentis Asih Rahayu Ajeng Agesti Astati, Rita Azizah Safitri Bakhendri Solfan Berlian Kumala ' Br Purba, Salmiah Chrisdayanti Br Simanjuntak Darmadi Darmadi Darmawati " Darmawati ' Darmawati Darmawati Darmawati Darmawati Darmawati Darmawati Dedy Purnomo Delfi Trisnawati Desrianty Syafitri Desta Manulang DEVIANA DEVIANA Diana Anggraini Edri Yandi Edri Yandi Yandi, Edri Yandi Elya Febrita Enita Sari Evi Suryawati Evi Suryawati Evi Suryawati Evi Suryawati Suryawati, Evi Suryawati Fadli, Fery Fajriyah Wirawati Febblina Daryanes Febrina, Hazirah Feli Setiadewi Setiadewi, Feli Setiadewi Fenny Nadya Anggraeni Firman syah Fitra Suzanti Fitria Lisni Purba Fitriya, Anisa Fitriya, Gita Fraditia Wiranti Futtuhur Rahmah Geni Meiry Sukma Meiry Sukma, Geni Meiry Sukma Meiry Geny Meiry Sukma Guntur, Geby Zaryani Habibah, Irma Haidi Haidi Haidi, Haidi Halawa, Astika Sari Harlis Harlis Harlis Harlis Hesti Kharisma Kharisma, Hesti Kharisma Iis Fitriani Indri Rahmawati Irda Sayuti Irda, Sayuti Irma Habibah Jamhari Jamhari Juana Prawita Julia Riska Junaidi, Annajmu Sasna Khoirunnisya Dalimunthe Kusmedi, Hana Tasya Kusnedi, Hana Tasya Lesmanawati, Sri Eggi Lilia Halim Lilik Noviawati Lilis Setiawati Lisa Indriani M. Irsyad Nur Maharani, Azzahra Maharani, Helva Mariani Natalina L Mariani Natalina Linggasari Mariani Natalina Linggasari Marni Alhuda Alhuda Megawati Anggraini Mellisa, Novyona Ayu Monalysa Monalysa Muhammad Darus Muhammad Rivai Muliana gultom Nada Haini Nisa Rahmawati, Nisa Nita Triana Novyona Ayu Mellisa Nur Halimah Nur Halimah Nurahma Dini Nurhadiyah ' Nurhayati Nurhayati Nurkameria ' Nurkameria Nurkameria Nurlinda ' Nursal ' Nursal Nursal Nursal Nursal Nursal Nursal, Nursal Nurul Hasanah Oky Priawan Pranto Wati Putri Ramadhani Putri, Nanda Putri, Widya Rabia Hidayanti Arnan Rabia Hidayanti Arnan, Rabia Hidayanti Rahmi, Fitri Olvia Rendi Handika Ria Syafitri Rika Mulyani Rika Mulyani Rio Rasdian Saputra Riska, Julia Romita Romita Safitri, Widia Satifa, Nabela Ida Coriza Sheliana, Yolanda Siagian, Lili Rahma Silvy Rachmadani Octavia Sirait, Rapika Siregar, Anna Sherley SRI RAHAYU Sri Wilda Yanti Sri Wulandari Sri Wulandari SRI WULANDARI Sri Wulandari Sri Wulandari Sri Wulandari Sri Wulandari ' Sri Wulandari Wulandari Sri Wulandari Wulandari, Sri Wulandari Suci Agustiani Suci Agustiani Agustiani Surani Ariyana Suwondo Suwondo Suzanti , Fitra Syafaren, Alaniyah Syafi’i, Wan Syafitri, Desrianty Syafi’i, Wan Syafi’i, Wan Syahrul Ramadhan Ramadhan, Syahrul Ramadhan Timbir Manik Tini Anggraini Simamora Tri Beti Indri Utami, Dian Putri Vebrianto, Rian Wahyuni, Resma Wan Rosliana Wan Safii Wan Syafi'i Wan Syafi’i Wan Syafii Wan Syafii Wan Syafi’i Wan Syafi’i Wan Syafi’i Wan Syafi’i syafi'i Wansyafii Wansyafii Waruwu, Dasari Wenny Anggraini Wira, Yasli Wirawati, Fajriyah Wulan Indri Safitri Indri Safitri, Wulan Indri Safitri Indri Wulan Sari Yeni Sari Yeni Sari, Yeni Yeyen Kaswita Kaswita Yoana Ulitua Panggabean Yohana Pertiwi Yolanda, Mercy Yunita Kesia S Yuslim Fauzia Fauzia Yuslim Fauziah Yustina Yustina Yustina Yustina Yustina Zulfarina Zulfarina Zulfarina Zulfarina Zulfarina Zulfarina Zulfarina, Zulfarina