Garuda - Garba Rujukan Digital

p-Index From 2021 - 2026

7.523

P-Index

This Author published in this journals

All Journal IPTEKMA Agrotekno Buletin Udayana Mengabdi JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Itepa : Jurnal Ilmu dan Teknologi Pangan INDONESIAN JOURNAL OF BIOMEDICAL SCIENCES Jurnal Biologi Udayana Bumi Lestari Jurnal Bios Logos BIOTROPIA - The Southeast Asian Journal of Tropical Biology Agrointek Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Jurnal Ilmiah Teknologi Pertanian Agrotechno Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Journal of Functional Food and Nutraceutical Jurnal Gastronomi Indonesia AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) International Journal of Economics, Business and Innovation Research Jurnal Sains dan Teknologi Pangan JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI

Luh Putu Wrasiati

Program Studi Teknologi Industri Pertanian, Universitas Udayana

Author-ID : 2929390

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Medicine & Pharmacology Nursing Social Sciences Veterinary

Published : 144 Documents Claim Missing Document

Claim Missing Document

Articles

5 6 7 8 9

KARAKTERISTIK TEH INSTAN BUNGA KAMBOJA SUDAMALA (Plumeria rubra) YANG DIPRODUKSI DENGAN TEKNIK KOKRISTALISASI Lianatus Sholeha; Ni Luh Putu Wrasiati; G.P Ganda Putra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 2 No 2 (2014): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (366.751 KB)

The aims of this study were to (1) determine the effect of saturated sugar and comparison with saturated sugar solution and the “Sudamala” frangipani extract on solution on the characteristics of instant tea “Sudamala” frangipani flower, and (2) to obtain additional saturated sugar and comparison of “Sudamala” frangipani flower extract with saturated sugar solution that have the best characteristics of instant tea “Sudamala” frangipani flower. This study used factorial completely randomized design. The first factor consists of the addition of saturated sugar: (cane sugar and palm sugar), the second factors were“Sudamala” frangipani extract comparison with saturated sugar solution consists of (3:10, 4:10, 5:10, and 6:10). The experiment was repeated 2 times. The extraction process is done by maceration method using a manufacturing process while cocristalisasi techniques. The observed variables are moisture content, ash content, total sugar, rehydration time, insoluble solids and organoleptic tests. Addition of saturated sugar affect the moisture content, ash content, total sugars, insoluble solids and rehydration time. The addition of “Sudamala” frangipani flower extract effect on moisture content and ash content , has no effect on total sugars, insoluble solids and rehydration time. The interaction between the treatment effect on water content, testing aroma, color, and overall acceptance has no effect on the moisture content, ash content, total sugars, insoluble solids, rehydration time and taste test. Addition of brown sugar and comparison “Sudamala” frangipani flower extract 3:10 with sugar solution that has the best characteristics of instant tea

PENGARUH SUHU PENGERINGAN DAN UKURAN POTONGAN TERHADAP KARAKTERISTIK TEH KULIT LIDAH BUAYA (Aloe barbadensis Milleer) I Wayan Agus Satriadi; Ni Luh Putu Wrasiati; I G.Ayu Lani Triani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 2 (2015): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (379.744 KB)

This study aimed to (1) determine the effect of drying temperature and size pieces on the characteristics of aloe vera leaves tea, (2) determine the drying tempereture and size pieces of aloe vera leaves te to obtain a good characteristics of tea. The method of this study was a split plot design. Temperature was primary or plot treatment consist of four plot were 60°(±5)C ,70(±5)°C, 80(±5)°C, 90(±5)°Cand size pieces was a split treatment consist of two size ( 100 mm³ and 200 mm³). Observed variables were antioxidant activity, total phenolic, extract content and ash content. Data obtained were analizedby microsoft office exel 2007. The result showed that drying temperature and the size of the chunks effect on antioxidantactivity, total phenolic and extract content but has no effect on ash content. the higher the drying temperature, and the larger the size of the pieces resulting antioxidant activity and total phenolic content decreases but extract content increases. The best treatment is aloe leaf tea with a drying temperature of 60°C and a size of 100 mm³ pieces that have antioxidant activity 17.03% and 26.54 g GAE/100g.

Karakteristik Enkapsulat Ekstrak Pewarna Bunga Kenop (Gomphrena globosa L.) pada Perlakuan Perbandingan Gum Arab dan Karagenan Amenra Ramzi Naz; Luh Putu Wrasiati; Ni Made Wartini
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 10 No 1 (2022): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Globe amaranth flowers can be used as food coloring because they contain betacyanin. Betacyanin compounds obtained by extraction and stored in the form of encapsulated powder. The aims of this study were (i) to determine the effect of the comparison of gum arabic and carrageenan as an encapsulation material on the characteristics of the encapsulated extract of globe amaranth flower dye extract, and (ii) to know the best comparative treatment of gum arabic and carrageenan to produce globe amaranth flower dye encapsulates. The experiment in this study used a randomized block design with a comparison of gum arabic and carrageenan consisting of 7 levels, namely (1:0), (0:1), (1:1), (1:1,5), (1: 2), (1:2,5) and (1:3). The results showed that the comparison of gum arabic and carrageenan had an effect on yield, water content, solubility, total betacyanin content, surface betacyanin content, encapsulation efficiency, brightness level (L), redness level (a*), yellowness level (b*), and antioxidant capacity. The best treatment in producing the encapsulated extract of the globe amaranth flower dye was the ratio of gum arabic and carrageenan (1:2) with the characteristics of yield 93,51%, water content 10,35%, solubility 41,75%, total betacyanin content of 233,75 mg/100g, surface betacyanin content 47,361 mg/100g, encapsulation efficiency 79,72%, brightness level (L*) 27,66, level of redness (a*) 17,37, level of yellowness (b*) 14,43, and antioxidant capacity 80,13 mg GAEAC/g. Keywords: betacyanin, carageenan, comparison, encapsulation, gum arabic.

Pengaruh Perbandingan Bahan dengan Pelarut dan Waktu Maserasi terhadap Ekstrak Kulit Biji Kakao (Theobroma cacao L.) sebagai Sumber Antioksidan I Kadek Widhiana Putra; G.P Ganda Putra; Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 8 No 2 (2020): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

The cocoa beans husk contains a polyphenol compound with total phenolic compounds 5.78 percent. Waste cacao beans husk can be used more optimally by extracting, its countent of polyphenol compounds which can be used as natural antioxidants. This study aims to determine the effect of the comparison of ratio between material and solvent and maceration time on the extract of cocoa beans husk powder as a source of antioxidants and to determine the best type of ratio between material and solvent and maceration time to produce extracts of cocoa bean powder as a source of antioxidants. This experiment was disegred by using factorial randomized block design. The first factor is a ratio between material and solvent consisting of 3 levels, namely 1:10, 1:15, 1:20. The second factor is maceration time for 24, 36 and 48 hours. The data were analyzed with analysis of variance and continued with the Tukey test. The results showed that the comparison of ratio between material and solvent and maceration time had a very significant effect on yield, total phenolic and antioxidant capacity of cocoa beans husk extract. Interactions between treatments had a very significant effect on total phenolic and antioxidant capacity but did not significantly affect the yield of cocoa pod husk extract. The yield of the best cocoa beans husk powder extract was using ratio between material and solvent 1:20 and 48 hours of maceration with a yield of 14.49±0.19 percent. The best total phenolic and antioxidant capacity results were using ratio between material and solvent 1:15 and 48 hours with a total phenolic yield of 85.50±1.74 mg GAE/g and antioxidant capacity 55.18±0.22 mg GAEAC/g. Keywords : cocoa bens husk, extraction, solvent, antioxidants.

PEMILIHAN JENIS KULINER TRADISIONAL SEBAGAI PENDUKUNG PENGEMBANGAN AGROWISATA DI DESA KERTA, KECAMATAN PAYANGAN, KABUPATEN GIANYAR, PROVINSI BALI I Made Aries Susetia Mahdi; I Ketut Satriawan; Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 1 (2017): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (357.234 KB)

The aim of this research was to determine traditional culinary, the criteria, and the alternative traditional culinary in which could be a priority to support the development of Agrotourism in Kerta Village, Payangan Subdistrict, Gianyar Regency, Province of Bali. This research was conducted from April until July 2016. Using observation and survey method. Traditional culinary in Kerta Village is divided into three types which are foods, snacks, and beverage. The selection of traditional culinary type uses Analysis Hierarchy Process (AHP). Five experts were chosen to give a score for criteria and culinary alternative. The global priority of food alternative goes to babi guling in the first rank with a score of 0,402 followed by sate lilit (score 0.244), lawar paku (score 0.141), lawar embung (score 0.102), sambal matah (score 0.059), and nasi sela with a score of 0.053. The global priority for snacks alternatives in the first rank is rujak with a score of 0,377, followed by klepon kentang (score 0.157), klepon ketela (score (0.138), pisang rai (score 0.123), ketimus (score 0.111), and sumping (score 0.096). The global priority of drink alternatives achieved by es daluman as the first priority with a score 0,263, followed by kopi luwak (score 0.196), es kelapa muda(score 0.180), loloh kayumanis (score 0.157), kopi jahe (score 0.127) and loloh tibah in the last priority with a score of 0.077. Keywords: traditional culinary, agro-tourism, analytical hierarchy process.

KARAKTERISTIK SENYAWA BIOAKTIF EKSTRAK SELADA LAUT (Ulva lactuca L.) PADA KONSENTRASI PELARUT ETANOL DAN LAMA EKSTRAKSI Ni Luh Gede Dina Yunita; Luh Putu Wrasiati; Lutfi Suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 6 No 3 (2018): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Ulva lactuca L. is a type of Chloro phyta or green algae. Ulva lactuca L. contains many chemical compounds that are useful to be developed. This study were determine the effect of ethanol solvent concentration and duration of extraction on the characteristics of extract bioactive compounds. This study used Factorial Randomized Block Design (RAK) with 2 factors as treatment. Factor I is the concentration of ethanol solvent which consists of 3 levels there are 70%, 80% and 90%. Factor II is the length of extraction consisting of 4 levels there are 3 hours, 4 hours, 5 hours, and 6 hours. The results showed that ethanol solvent concentration and extraction time were very influential on total phenolic content of sea lettuce extract. While the interaction treatment of ethanol concentration and extraction time greatly affect the levels of vitamin C and ?-tocopherol levels. Ethanol concentration of 90% and 5 hours extraction time resulted in the best extract of Ulva lactuca L. with characteristics of vitamin C content of 35.64 mg / 100g., Total phenolic 694.57 mg GAE / 100 g, and ?-tocop herol content of 308.54 mg / 100g. Keywords : Ulva lactuca L, solvent concentration, extraction time, vitamin C, phenolic ?-tokoferol

ANALISIS TOTAL FENOL, TANNIN, DAN KADAR SARI PRODUK HERBAL INSTAN BERBAHAN BAKU RIMPANG YANG BEREDAR DI PASAR SWALAYAN KOTA DENPASAR Rani Situmorang; Nyoman Semadi Antara; Ni Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 2 No 1 (2014): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (271.317 KB)

This research aimed to determine the amount of content of phenolic compounds, tannin, pollen levels and determine whatever there are differences between herbal products containing compounds that are produced by different companies on the instant herbal products made from raw rhizome circulating in Denpasar supermarket. This was an exploratory study, which is to determine the content of phenolic compounds, tannins, and juice content contained in the instant herbal products. The results showed that the instant herbal products that have the higest total levels of tannin white turmeric 0,12%, and the lowest tannin content was 0,02% ginger juice. Higest total phenol content was 80,06% white turmeric, and the lowest total phenol content was 26,00% red ginger. Instant herbal products that have the higest total pollen levels are ginger ginseng’s 2,07%, and each instant herbal products the lowest total pollen content was 1,18% turmeric acid . Each instant herbal products made from raw rhizome has a total phenol, total levels of tannin, and total levels of the different extracts.

KELAYAKAN FINANSIAL DAN ANALISIS NILAI TAMBAH PADA PENGOLAHAN BIJI KAKAO KUPAS TANPA SANGRAI DI UD. HARTA SARI SELEMADEG TABANAN BALI Putu Agung Sujud Rama Krishna; Luh Putu Wrasiati; G.P Ganda Putra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 6 No 4 (2018): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Peeled without roasting cocoa beans is a new product at UD. Harta Sari and still not so much (15%) of the total production per year of production. The purpose of the study is to, determine the financial feasibility of the peeled beans non roasting business, determine the value added of processing, and determine the business feasibility of peeled beans non roasting if there is an increase in operational costs and a decrease in income using sensitivity analysis. Financial feasibility analysis uses quantitative descriptive analysis using calculations profit and loss, Net Present Value, Internal Rate of Return, Net B/C Ratio, Payback Period, and Break Event Point, and Value added analysis using Hayami method. The results showed that financial feasibility analysis that is Net Present Value of Rp. 56,933,644. Internal Rate of Return of 5.49%. Payback Period for 3 year 10 months, and Net B/C Ratio of 1.32. It is based on added value obtained from the processing of peeled cocoa beans non roasting is Rp. 6,250/Kg. The business of peeled cocoa beans non roasting as a whole is profitable with a net profit of Rp. 78,231,000 of year and worth developing. Sensitivity analysis indicates that an increase in operational cost of 2.5% and a 1.5% revenue decrease does not affect the feasibility of the project. Based on the results of research on the business of peeled cocoa beans non roasting is feasible. Keywords : cocoa, financial feasibility, value added

Analisis Produktivitas Produksi Roti Manis PT. Indoroti Prima Cemerlang (Mr.Bread) Badung Putu Shangrila Revia Parameswari Prascita; I Ketut Satriawan; Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 9 No 1 (2021): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Indoroti Prima Cemerlang Corporate, also known as Mr. Bread, is one of the companies produces various kind of bread. In producing bread, the company always optimizes the usage all available sources. Analyzing productivity rate could be done by measuring the productivity of the production division. On the productivity rate measurement process Indoroti Prima Cemerlang Corporate was using objective matrix method (OMAX) and six ratios. Four ratios were the assessment of efficiency criteria, one ratio was used to assess inferential criteria, and the last one ratio was used for effectivity criteria. The highest productivity rate of sweet bread was achieved on June 2020, which increased up to 2,8% with productivity index 292,6. On contrary, the lowest productivity rate was 22,5% on April 2020, with productivity index 215,8. The linkage analysis of each productivity ratio component process to sweet loaf production in Indoroti Prima Cemerlang Corporate result was on ratio 6 with value 212,5, and ratio 2 with value 319,6. In order to improve the productivity, it is recommended to modify the ratio 1 into 190 hours, ratio 2 into 43.810.023 IDR, ratio 3 into 294.291.081 IDR, ratio 4 into 55 people, ratio 6 into 3.006.399.330 IDR and ratio 6 into 184 hours. Keywords : productivity, production, Objective Matrix (OMAX)

APLIKASI PELAPISAN DENGAN EMULSI ASAM OLEAT, ASAM STEARAT, DAN ASAM PALMITAT DALAM PENGAWETAN BUAH SALAK BALI SEGAR Ida Bagus Wisnu Matra Atmaja; Ida Bagus Wayan Gunam; Ni Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 4 (2015): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (325.467 KB)

This study aims to determine the effect of the emulsion coating with oleic acid, stearic acid and palmitic acid in bali fresh fruits characteristics and determine the proper emulsion formulation to obtain fresh bali best fruit characteristics. Experimental design used in this research is completely randomized design ( CRD ) is simple. The treatment is performed as follows; A0: Salacca untreated ( control ). A1: Salacca treatment given oleic acid ( 1 % ), distilled water ( 98 % ), tween 80 ( 0.5 % ), NaHCO3 ( 0.5 % ). A2: Salacca treatment given stearic acid ( 1 % ), distilled water ( 98 % ), tween 80 ( 0.5 % ), NaHCO3 ( 0.5 % ). A3: Salacca treatment given palmitic acid ( 1 % ), distilled water ( 98 % ), tween 80 ( 0.5 % ), NaHCO3 ( 0.5 % ). A4: Salacca treatment given oleic acid ( 1 % ), stearic acid ( 1 % ), palmitic acid ( 1 % ), distilled water ( 96 % ), tween 80 ( 0.5 % ), NaHCO3 ( 0.5 % ), The experiment was repeated three ( 3 ) times. Observations durability shelf life is done every 3 days until the fifteenth day. The results showed that the emulsion layer with oleic acid, stearic acid and palmitic acid can significantly extend the shelf life of fruits bali. By protecting the surface of the rind of the fruit so as to prevent contamination with bacteria or microbes destroyer . Keyword : coating, oleic acid, stearic, palmitic, fresh Salak fruits

Co-Authors A A Gede Ary Gunada A.A.P. Agung Suyawan Wiranatha Adhe Sri Nanda Puspita Amenra Ramzi Naz AMNA HARTATI Amna Hartiati Anak Agung Made Dewi Anggreni Anak Agung Made Dewi Anggreni Anak Agung Putu Agung Suryawan W Anak Agung Putu Agung Suryawan Wiranatha Anak Agung Sagung Mirah Mahadewi Anggreni, Ni Made Dian Ardhinata Antares Binsar Hamonangan Manurung Bulkaini Bulkaini Deddy Setiadi Kadir Madjid DEWA AYU ANOM YUARINI Dwi Fitriyanti Eka Nur Diana Elissa Priscilla Emita Dwi Cahyana Erna Sri Rahayu Evarini, Ni Kadek Ezra Agitian Fadhilla Surya Utomo Fakhrudin - G.P. Ganda Putra Gede Windu Wirajaya Gek Ulan Sukma gusti agung ayu kade saraswati Gusti Ayu Kadek Diah Puspawati Gusti Putu Ganda Putra I Dewa Gde Mayun Permana I Dewa Gede Agung Sastra Wiartha I Gede Arie Mahendra Putra I Gede Arya Sukadana Putra I GEDE PUTU WIRAWAN I Gusti Ayu Agung Putri Utami I Gusti Ayu Krisna Dewi I Gusti Ayu Lani Triani I Gusti Ayu Meia Dewi I Gusti Gde Satria Anggakara Putra I Gusti Made Dwi Sapta Nugraha I Gusti Ngurah Pratama Putra I Kadek Dwi Jenana I Kadek Surya Wirawan I Kadek Widhiana Putra I Ketut Gede Putra Adiyasa I Ketut Satriawan I Ketut Suada I Ketut Sumadi I Ketut Suter I Made Andre Cucumandalin I Made Anom Sutrisna Wijaya I Made Aries Susetia Mahdi I Made Bagus Wisesa Yogiswara I Made Dwipayana I Made Indra Pratista I Made Kartana I Made Mahaputra Wijaya I Made Suardana I MADE SUPARTHA UTAMA I N. T. ARIANA I Nengah Kencana Putra I NYOMAN MANTIK ASTAWA I Nyoman Sumerta Miwada I NYOMAN SUTARPA SUTAMA I Putu Fajardhiputra Hernes I Putu Hendra Adi Prasanta I W.G. SEDANA YOGA I Wayan Agus Satriadi I Wayan Agus Wijaya Adi Kesuma I Wayan Arnata I Wayan Eggy Perdana Putra I Wayan Eko Fridayana I Wayan Ferry Artha Yoga I Wayan Gde Angga Prasetya I Wayan Suarta I Wayan Weta I.A. L. Dewi I.M. Mega I.M.A.S. Wijaya I.W.G.S. Yoga Ida Ayu Gede Satwika Candra Praba Sari Ida Ayu Komang Tricahyani Ida Ayu Putu Arik Cahayanti Ida Ayu Sinta Citra Pertiwi Ida Bagus Bas Baskara Ida Bagus Gede Awidyanata Ida Bagus Ketut Mantra Ida Bagus Ketut Widnyana Yoga Ida Bagus Putu Gunadnya Ida Bagus Wayan Gunam Ida Bagus Wiryasuta Yudiantara Ida Bagus Wisnu Matra Atmaja Ida Bagus Yogaswara IPutu Gde Budisanjaya Jelau, Kaprianto Kadek Mei Ahadianti Kadek Thiar Prahitadani Karina Novita Dewi Keisa Az-zahra Kesia Teodora Br Ginting Komang Adi Darmawan Lianatus Sholeha Luh Kurnia Dwi Indriyani Luh Putu Ayu Evitasari Cesarini Lutfi Suhendra MADE PHARMAWATI Made Ria Defiani Manika Santhi Mertayasa, I Made Mira Ardhaning Swari Miwada Sumirtha Ngurah Intan Wiratmini Ni Kadek Megayanti SJ Ni Kadek Ummy Indiyani Ni Ketut Gitariastuti Ni Ketut Seminari Ni Ketut Titi Triastuti Ni Luh Gede Dina Yunita NI LUH MADE PRADNYAWATHI Ni Luh Putu Devi Savitri Ni Luh Putu Diyan Utami Dewi Ni Luh Putu Ravi Cakswindryandani Ni Luh Wayan Ari Sukarmini Ni Made Leny Mustikasari Ni Made Purindah Sari Ni Made Sri Wahyuni Ni Made Sri Wahyuni Ni Made Wartini Ni Made Wartini Ni Nengah Soniari Ni Nyoman Desi Trisna Dewi Ni Nyoman Desi Trisnadewi Ni Nyoman Dian Luswiantini Ni Nyoman Sri Yulianthi Ni Nyoman Wirasiti Ni Putu Adriani Astiti Ni Putu Diah JuliantariD Ni Putu Eny Sulistyadewi Ni Putu Hertika Dewi Ni Putu Kiki Vrashinta Dewi Ni Putu Suwariani Ni Wayan Titin Kartika Sari NiMade Wartini Novi Dwiningrum Nyoman Agus Bagiada NYOMAN SEMADI ANTARA Odilia Keron Panji Hasbi Muhammad Pranayasa, Wayan Angga Putranti, Jessica Ayuningtyas Putu Agung Sujud Rama Krishna Putu Ayu Gaudiya Waisnawi Putu Dwi Ariyanti Lestari Putu Mutia Septiyaningsih Putu Shangrila Revia Parameswari Prascita Rahel Br Ginting Rani Situmorang Rian Hakim Riza Febriyani Riza Ibnu Fajar Sadyasmara, Cokorda Anom Bayu Sagung Ayu Bulan Julia Saraswati Samapta Manggala Aditya Sang Ayu Sri Eka Oktari Shaskara, I Made Ananda Merta Siddique, Kadambot.H.M. Siska Elisabet Silalahi Sri Mulyani Sri Mulyani Sutama Sutama Tati Budi Kusmiyarti Tiara Ayu Khairunnisa Viani, Sofia Charlotie Viona Valentine Br Ginting Vonny Tanone Widnyani, Ida Ayu Putu Ary Wiranatha, Anak Agung Putu Agung Suryawan Wito Setioko Yenni Ciawi Zainul Fikri

Title

Found 144 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 144 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 144 Documents
Search