Garuda - Garba Rujukan Digital

p-Index From 2021 - 2026

5.659

P-Index

This Author published in this journals

All Journal International Journal of Advances in Applied Sciences Jurnal Gizi dan Pangan Jurnal Teknologi Dan Industri Pangan Jurnal Pangan dan Gizi JURNAL GIZI INDONESIA Jurnal AGROTEKNOLOGI Animal Agricultural Journal Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Teknologi Pangan dan Gizi Jurnal Penelitian Pascapanen Pertanian Jurnal Peternakan Indonesia Jurnal Pangan dan Agroindustri Pro Food Jurnal Aplikasi Teknologi Pangan AcTion: Aceh Nutrition Journal Indonesian Journal of Chemistry Jurnal Teknologi & Industri Hasil Pertanian Jurnal Aplikasi Teknologi Pangan Journal of Applied Food Technology Agrisocionomics: Jurnal Sosial Ekonomi Pertanian Jurnal Sehat Mandiri Jurnal Teknologi Hasil Pertanian Jurnal Mutu Pangan : Indonesian Journal of Food Quality Journal of Telenursing (JOTING) Jurnal Aisyah : Jurnal Ilmu Kesehatan AGROMEDIA: Berkala Ilmiah Ilmu-ilmu Pertanian Jurnal Litbang Provinsi Jawa Tengah Jurnal Agro Dedikasi Masyarakat (JADM) Jurnal Teknologi Pangan Holistik Jurnal Kesehatan Advance Sustainable Science, Engineering and Technology (ASSET) MGMI

Anang M Legowo

Departemen Teknologi Pangan, Fakultas Peternakan Dan Pertanian, Universitas Diponegoro, Semarang

Author-ID : 2900722

Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Veterinary Other

Published : 93 Documents Claim Missing Document

Claim Missing Document

Articles

6 7 8 9 10

Effect ginger (Zingiber officinale Rosc.) extract addition on antioxidant activity, phenol total content, overrun, sensory, and shelf life of Ice Puter [Efek penambahan ekstrak jahe (Zingiber officinale Rosc.) terhadap aktivitas antioksidan, kandungan total fenol, overrun, sensori dan masa simpan es puter] Al-Baarri, Ahmad Ni'matullah; Dewi, Swastika; Putra, Hega Bintang Pratama; Mulyani, Sri; Legowo, Anang Mohamad; Ananda, Azzahra Damia; Handaruwulan, Azzahra Salsabila; Putri, Jessica Aryani
Jurnal Teknologi & Industri Hasil Pertanian Vol 30, No 2 (2025): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v30i2.111-122

Ginger is known to contain various bioactive compounds, including phenolics (gingerol, shogaol, paradol). Several studies have shown that ginger extract is often added to ice puter to obtain healthier food product. Therefore, this study aims to analyze the result of adding ginger (Zingiber officinale Rosc.) extract with different concentration on antioxidant activity, total phenol content, overrun, hedonic test, and shelf life of ice puter. The study were conducted from November 2023 - February 2024 at Diponegoro University. The research design was a Completely Randomized Design (CRD) with 4 treatments and 5 replications, leading to a total of 20 experiment units. The experiment was conducted by adding ginger extract with different concentrations, namely P1 (0%), P2 (0.5%), P3 (1%), and P4 (1.5%). Shelf-life prediction was carried out with 3 replicates, leading to 9 experiment units for different storage temperatures (-5 °C, -18 °C, -22 °C). The sample selected from the hedonic test, P1 (0.5%) was evaluated for 28 days with changes in parameters of free fatty acid and emulsion stability. This result shows that the addition of ginger extract at various concentrations had significant effect on overrun, while, treatment P1 and P2 did not have significant effect on color and aroma. The addition of ginger extract increased antioxidant activity and total phenol content. In addition, the ice putter added with 0.5% ginger extract was the ice putter most preferred by panelists and had a shelf life of 210 days at -22°C, based on changes in free fatty acid during storage.

Analysis of Food Security and Livestock-Based Food Consumption Patterns among Poor Households in the Coastal Area of Demak Regency: Analisis Ketahanan Pangan dan Pola Konsumsi Pangan Ternak pada Rumah Tangga Miskin di Wilayah Pesisir Kabupaten Demak Aryani, Yovita; Mukson, Mukson; Legowo, Anang Mohamad
Jurnal Peternakan Indonesia (Indonesian Journal of Animal Science) Vol 27 No 3 (2025): Jurnal Peternakan Indonesia
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jpi.27.3.189-208.2025

Demak Regency, despite being a food-producing area, faces potential food insecurity. This study analyzed household income, food and non-food expenditures, spending and consumption of livestock- based foods, and food security based on energy adequacy levels (EAL) and the share of food expenditures. The role of animal protein consumption was emphasized due to its importance in improving nutrition and food security among poor households. The research was conducted from October 2024 to March 2025 in Sayung (Tugu, Banjarsari) and Bonang (Purworejo, Morodemak) Subdistricts, purposively selected for their highest poverty levels. Using a survey of 104 households, data were collected through interviews, 2×24-hour food recall, and observation. The results showed that average income IDR 1,790,290.89/ month; food expenditure IDR 1,041,490.40; livestock-based food expenditure IDR 193,389.42; non- food expenditure IDR 744,884.16; livestock-based food consumption 48.10 g/capita/day; food insecurity dominated (73.08%), while 26.92% were food secure.

Effect ginger (Zingiber officinale Rosc.) extract addition on antioxidant activity, phenol total content, overrun, sensory, and shelf life of Ice Puter [Efek penambahan ekstrak jahe (Zingiber officinale Rosc.) terhadap aktivitas antioksidan, kandungan total fenol, overrun, sensori dan masa simpan es puter] Al-Baarri, Ahmad Ni'matullah; Dewi, Swastika; Putra, Hega Bintang Pratama; Mulyani, Sri; Legowo, Anang Mohamad; Ananda, Azzahra Damia; Handaruwulan, Azzahra Salsabila; Putri, Jessica Aryani
Jurnal Teknologi & Industri Hasil Pertanian Vol. 30 No. 2 (2025): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v30i2.111-122

Characteristics of Yogurt Ice Cream Fortified with Red Dragon Fruit Puree as Anti-Obesity Functional Food Susanti, Siti; Legowo, Anang M.; Mulyani , Sri; Pratama, Yoga
Jurnal Gizi dan Pangan Vol. 17 No. 2 (2022)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

This study aimed to determine the effect of Red Dragon Fruit Puree (RDP) added to yogurt ice cream on its sensory, physical and chemical characteristics as well as its anti-obesity effect on mice fed with high-fat diet. To obtain the optimal addition level, RDP was added to the yogurt-based ice cream dough in various proportions: 0 (control), 10, 20, 30, and 40%. The sensory evaluation signifies that 30% RDP addition results in the best yogurt ice cream because it produces favorable flavor, attractive color (purplish pink), and the most preferable taste for the panelist. Data on physical and chemical characteristics showed that RDP yogurt ice cream has lower overrun, total solid, fat, carbohydrate, and calorie content than non-RDP yogurt ice cream (p<0.05). The animal test identified that consumption of RDP yogurt ice cream for 14 days could reduce the mice’s (a xenograft model) body weight under normal and high-fat diet conditions (p<0.05). Thus, RDP yogurt ice cream with specific physical and chemical characteristics potentially results in anti-obesity effects in pre-clinic setting. RDP yogurt ice cream merits further studies, especially for clinical test, before the commercialization stage.

PERUBAHAN KADAR KEASAMAN, INTENSITAS AROMA, DAN KESUKAAN YOGURT DRINK SETELAH FORTIFIKASI EKSTRAK SALAK Permadi, Selma Noor; Legowo, Anang Mohamad; Pramono, Yoyok Budi; Al-Baarri, Ahmad Nimatullah
Jurnal Teknologi Hasil Pertanian Vol 6, No 1 (2013)
Publisher : Universitas Sebelas Maret (UNS)

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan ekstrak buah salak dalam mempertahankanmutu yogurt drink dilihat dari keasaman dan mutu sifat organoleptik. Sifat organoleptik terdiri dari cita rasa buahdan kesukaan. Bahan yang digunakan meliputi, susu skim, buah salak, kultur starter (L. bulgaricus, S.thermophillus, L. acidophillus,dan B. longum ATCC 15707), deMan Rogosa Sharpe (MRS) broth, aquades,galaktosa dan sisteinHCL. Metode yang digunakan dalam penelitian ini meliputi, metode pembuatan starter kerjayogurt, metode pembuatan starter keja B. longumATCC 15707,metode pembuatan ektrak buah salak, metodepembuatan yogurt drink, dan metode pengujian variabel.Rancangan percobaan yang digunakan adalah rancanganacak lengkap (RAL) 4 perlakuan dan 5 ulangan. Perlakuan yang diberikan adalah penambahan ekstrak buahsalak dalam yogurt drink (v/v) sebesar: T0 = 0%; T1 = 1%; T2 = 2%; dan T3 =3%.Data penelitian diolah denganmenggunakan sidik ragam untuk mengetahui pengaruh perlakuan.Keasaman yogurt drink yang dihasilkanberkisar antara 0,74-0,98 dan sifat organoleptik yang meliputi cita rasa berpengaruh sedangkan untuk kesukaantidak mempengaruhi yogurt drink yang dihasilkan.

KARAKTERISTIK CURD BERBAHAN DASAR EKSTRAK KACANG HIJAU (Vigna radiata) dengan WHEY TAHU KEDELAI (Glycine max) SEBAGAI BAHAN PENGGUMPAL Elygio, Yudhistira Denta; Legowo, Anang Mohamad; Al-Baarri*, Ahmad Ni’matullah
Jurnal Teknologi Hasil Pertanian Vol 9, No 2 (2016)
Publisher : Universitas Sebelas Maret (UNS)

This research aims to determine the total rendement, moisture content, protein content, as well as curd texture from green beans by using soy whey as coagulant. The study was conducted using 1% citric acid and the variation of whey soybean with the concentration of 2, 4, 6, 8% (v/v). The use of whey tofu as a coagulant indicates the effect that causes increased total rendement, levels, protein content, and curd texture. The best treatment in this study was on the administration of 2% whey soybeans as coagulant. Treatment with 2% whey soybeans can be regarded as the best treatment because it has the best test results with the highest total yield, low water content, the highest protein content, and the highest texture of hardness. It can be said that making curd using whey tofu soy as a coagulant is a good thing to do.

Karakteristik Fisikokimia dan Sensori Nori Daun Pohpohan dengan Kombinasi Pati Uwi Putih dan Karagenan Zulfa Tiara Salsabila Rusmiadi; Ahmad Ni'matullah Al-Baarri; Anang Mohamad Legowo
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 9 No. 2 (2022): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2022.9.2.111

Analog nori is made from ingredients other than seaweed using alternative ingredients such as green plant leaves. The innovation of using pohpohan leaves can minimize the import of Porphyra as the main ingredient of nori by the addition of starch and carrageenan as hydrocolloids can improve the nori quality. This research aimed to optimize nori's physical, chemical, and sensory properties from pohpohan leaves by the difference in yam starch ratio and carrageenan concentrations. The research used a factorial Completely Randomized Design (CRD) with a ratio of pohpohan leaves and yam starch (90:10, 80:20, 70:30, w:w) and carrageenan concentrations (2% and 3%). The results showed that the addition of yam starch and carrageenan significantly affected (p<0.05) the tensile strength, moisture content, and ash content and did not significantly affect (p>0.05) the fibre content of nori. The physicochemical quality of nori showed a tensile strength increased between 1.18-7.43 Mpa; water content decreased between 8.43-10.24%, ash content decreased between 10.14-12.96%, and crude fibre decreased between 13.63-16.85%. The sensory evaluation showed that the panellists' preference for nori taste, colour, and texture had a significant effect (p<0.05), with the highest preference value from taste 3.65, colour 4.28, and texture 4.24 on a scale of 1(dislike)-5(like). In contrast, the appearance and aroma of nori had no significant effect (p>0.05).

Optimization of Mangrove Glucomannan Addition to Improve Physicochemical Properties of Kefir Jeki Mediantari Wahyu Wibawanti; Zulfanita; Dita Yuzianah; Harisun Binti Ya’acob; Anang Mohamad Legowo; Setya Budi Muhammad Abduh; Sri Mulyani
Advance Sustainable Science Engineering and Technology Vol. 8 No. 2 (2026): February-April
Publisher : Science and Technology Research Centre Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/asset.v8i2.2756

Kefir is widely recognized as a functional fermented dairy product. However, its physicochemical stability, particularly pH, acidity, and syneresis, remains a challenge during processing and storage. The addition of functional polysaccharides, such as mangrove-derived glucomannan, has been proposed to improve kefir quality. This study aimed to investigate the effect of mangrove-derived glucomannan on the physicochemical properties of kefir. A Completely Randomized Design with different concentrations of mangrove glucomannan (0, 2, 4, 6, and 8% (v/v)) was applied, with four replications. The results showed that increasing glucomannan had a significant effect (P < 0.05) on total bacteria, pH, and titratable acidity. Mangrove-derived glucomannan significantly enhanced total bacterial counts in goat milk kefir (p < 0.05), increasing from 6.09 Log CFU/mL in the control to 7.45-7.80 Log CFU/mL at 2-8% concentrations. The treatments decreased pH from 3.66 (0%) to 3.35 (8%) (P < 0.05), while titratable acidity increased from 0.70% (0%) to 0.83-0.85% in the treatment groups (P < 0.05), confirming enhanced fermentation activity. Syneresis decreased at 2% glucomannan (0.93%) but increased slightly at higher concentrations, reaching 1.03% at 8% (P > 0.05). These findings indicate that glucomannan modulates kefir fermentation, as reflected in lower pH and higher acidity values.

The potential of dadih in increasing iron intake and its effect on Ret-He and sTfR in adolescent girls Annisa Furkaniaty; Edward Kurnia Setiawan Limijadi; Anang Mohamad Legowo; Ahmad Syauqy; Gemala Anjani
Media Gizi Mikro Indonesia Vol. 15 No. 2 (2023): Media Gizi Mikro Indonesia (MGMI)
Publisher : Poltekkes Kemenkes Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29238/mgmi.v15i2.2038

Background : Dadih is a fermented milk product that contains probiotics. Probiotics can increase the bioavailability of iron so that it can help in the effort to prevent iron deficiency anemia, especially in adolescent girls. Laboratory examinations that can be done to diagnose iron deficiency anemia include reticulocyte hemoglobin equivalent (Ret-He) and soluble transferrin receptor (sTfR). Objective : This study aims to determine the effect of dadih feeding on ret-he and sTfR levels. Method : This study used a randomized pre-posttest controlled group design with 40 healthy adolescent girls aged 12-15 years who were divided into 2 groups, control (KK) and intervention (KI). The participants received dadih and a placebo as much as 100 grams with a frequency of once a day. The study was conducted for 14 days. Statistical analysis using the Wilcoxon Test, Paired T-Test, and Mann-Whitney. Result : The results showed an increase in iron and protein intake after being given dadih. Ret-He level after being given dadih decreased but there was no significant difference (p = 0.088), while sTfR level increased and there was no significant difference (p = 0.322). There was no significant difference in Ret-He and sTfR levels before and after the intervention between KK and KI (p>0.05). Conclusion : Giving dadih alone for 14 days with a frequency of once a day can increase iron and protein intake but has not had a significant effect on Ret-He and sTfR levels in healthy adolescent girl.

Fermented Cheese Whey as a Source of Bioactive Compounds for Gut-Brain Axis Modulation: A Mini Review Cahyanti, Antonia Nani; Harjanti, Dian Wahyu; Legowo, Anang Mohamad; Rizqiati, Heni
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 21 No. 2 (2026)
Publisher : Faculty of Animal Science and Technology Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2026.021.02.4

Cheese whey is a significant dairy by-product, presents an environmental challenge due to its high organic load. However, its rich nutritional profile offers potential for valorization through microbial fermentation. Fermentation of cheese whey has been demonstrated to produce or enhance several bioactive metabolites, such as gamma-aminobutyric acid (GABA), tryptophan, and short-chain fatty acids (SCFAs), which are present in negligible amounts in the unfermented substrate. These metabolites are mechanistically linked to the modulation of the central nervous system and the gut-brain axis. This structured narrative review synthesizes evidence on the fermentation-driven bioconversion pathways responsible for the production of GABA, tryptophan, and SCFAs in whey-based matrices. It also examines the proposed biological pathways, including hypothalamic-pituitary-adrenal (HPA) axis regulation, serotonin-GABA neurotransmitter modulation, and attenuation of gut-brain neuroinflammation, through which these compounds may influence stress-related physiological outcomes. The review further assesses the extent and limitations of current evidence linking these mechanisms to gut-brain-axis health. Reported yields vary significantly across studies and units, with GABA concentrations ranging from 19.55-55.35 mg/100 mL to 365.6 mg/100 mL, most often achieved with supplementation of exogenous glutamic acid or monosodium glutamate, tryptophan concentrations ranging from 12,93-13,87 mg/g protein. These findings suggest that whey fermentation can significantly increase selected neuroactive metabolites under specific strain- and process-dependent conditions, providing biological plausibility for fermented cheese whey as a functional food candidate for gut-brain-axis modulation. However, direct clinical evidence for whole fermented whey products in managing stress-related symptoms remains limited. The findings summarized here should serve as a foundation for standardized production and controlled human trials, rather than as evidence of established therapeutic efficacy.

Co-Authors Achmad Zulfa Juniarto Achmad Zulfa Juniarto Adriyan Pramono Afina Rahmani Agus Setiadi Ahmad Ni’matullah Al-Baarri Ahmad Ni’matullah Al-Baarri Ahmad Syauqy Ahmad Syauqy Ahmad Syauqy Ahmad Syauqy Ailsa Afra Mawarid Al-Baarri*, Ahmad Ni’matullah Al-Baarri, Ahmad Ni'matullah Albertus Carolus Dito Wratsongko Amalia Husna Septiani Amanda Liana Aristya Ananda, Azzahra Damia Angela Nitia Nefasa Anjani, Gemala Annisa Furkaniaty Annisa Peby Amalya Antonia Nani Cahyanti Antonius Hintono Anugrah Tamam Basroni Arganis, Lusida Mulia Arisa Puji Lestari Aryani, Yovita Astuti, Ayu Tri Baginda Iskandar Moeda Tampoebolon Bagus Fitriansyah Bhakti Etza Setiani Cecilia S Kristin Chindy Iswara Sembiring Cicilia Nuryati Cleopatra Hendria Dea Kumala Ardianti Dera Elva Junita Dewi Indah Sari Diah Rahma Suryani Dian Wahyu Harjanti Diana Nur Afifah, Diana Nur Diana Nur Fitri Dika Intan Ayudiaswati Dita Desnasari Dita Yuzianah Dwi Asna Kartika Edward Kurnia Setiawan Limijadi Edward Kurnia Setiawan Limijadi Edward Kurnia Setiawan Limijadi, Edward Kurnia Setiawan Edward Lukman Hakim Sofyan Elygio, Yudhistira Denta Endang Mahati Endang Sutriswati Rahayu Etika Ratna Noer Evan Kaka Demasta Fahmi Arifan Ferdina Vera Kesuma Marfiyanti Fitria Ningrum Furkaniaty, Annisa Galuh Hayu Kinasih Gemala Anjani Gemala Anjani Hadipernata, Mulyana Handaruwulan, Azzahra Salsabila Handoko, Nisfa Rama Kamila Harisun Binti Ya’acob Heni Rizqiati Heni Rizqiati Himawan Wahyu Pamungkas Indah Pratiwi Mahardita Santoso Indira Susi Nur Anisa Jatu Megantari Jeki Wibawanti Kamil, Rafli Kamil, Rafli Zulfa Kardina Enny Dian Kumalasari Karimah, Asma Khasanah, Siti Khuswatun Kheptin Mentary Farizha Kusmiyati Tjahjono Kusrahayu Kusrahayu Laili Izzati Lestari, Arisa Puji Lestari, Tiara Yunistha Lusida Mulia Arganis M T Fawaid M. Sulchan Malihatun, Ira Masykuri masykuri Maulana Yusuf Mauly Nabia Susanto Mega Silvia Pratiwi Miskiyah & Wisn Agus Supriatna Somantri Miskiyah & Wisnu Broto Agus Supriatna Somantri Mochammad Dicky Zulkharisma Muflihatul Muniroh Muflihatul Muniroh Muhammad Thoriqul Fawaid Mukson Mukson Mukson Mukson Mukti, Naura Poetry Nadima Mulyana Hadipernata Mulyana Hadipernata Mulyana Hadipernata Mulyana Hadipernata Mulyani , Sri Nabila, Aulia Zalfa Nanik Hamidah Nashihatul Fuadah Natalia Putri Erva Simbolon Noor Wijayahadi Norhaslinda Arun Nur Amala Nurmasari Widyastuti Nurwantoro . Nurwantoro Nurwantoro Pangestika, Widia Permadi, Selma Noor Purwoko, Agus Puspita, Diyan Ayu Putra Candra Nugraha Putra, Hega Bintang Pratama Putri, Deshinta Ramadhani Bastian Putri, Jessica Aryani Radia Juliasti Rahim Fajar Pangestu Rani Oktaviani Saraswati Rara Yurisha Trisnaningtyas Raya, Maxianus Kopong Rena Budiyatri restuning tri laksmi Rhema Nafiri Syalom Risfaheri Risfaheri Rita Miranda Sapto Pamungkas Sari Bema Ramdika Sembiring, Rinawati Seno, Khristophorus Heri Nugroho Hario Setya Budi Muhammad Abduh, Setya Budi Muhammad Setyabudi, Francis M.C. Sigit Setyoningsih Budirahayu Silviana Silviana Siska Agustina Dwi Haryanti Siti Fatimah-Muis Siti Susanti Siti Susanti Siti Susanti, Siti Soepardie , Sri Mulyani Sri Mulyani Sri Mulyani Suharso Suharso Suharso Suharso Suharso Suharso Suliasih Suliasih Suranto Moch Sayuthi Sutaryo Sutaryo Swastika Dewi Swastika Dewi Tisqa Rizky Quna Tri Utami Umar Santoso Wardhani, Febrianinta Wibawanti, Jeki Mediantari Wahyu Widia Pangestika Widia Pangestika Widia Pangetika Wildan Alfira Gusrianto Wisnu Broto Wisnu Broto Wisnu Broto Wisnu Broto Wulan Sumekar, Wulan Yoga Pratama Yoga Pratama Yora Nindita Yoyok Budi Pramono Yoyok Budi Pramono Yoyok Budi Pramono Yoyok Budi Pramono Yudi Pranoto Yuli Rohidayah Yulian Dwi Anggraeni Puspa Handoko Yulindha Yulindha Zulfa Tiara Salsabila Rusmiadi Zulfanita Zulfanita

Title

Found 93 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 93 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 93 Documents
Search