Article Per Year (5 Year)
p-Index From 2021 - 2026
3.277
P-Index
This Author published in this journals
All Journal Jurnal Matematika Buletin Udayana Mengabdi Jurnal Master Pariwisata (JUMPA) Jurnal Teknologi Pertanian Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) agriTECH Udayana Journal of Social Sciences and Humanities (UJoSSH) Jurnal Gastronomi Indonesia Jurnal Ilmiah Teknologi Pertanian Agrotechno
Luh Putu Trisna Darmayanti
Program Studi Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana
Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Social Sciences

Published : 17 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 17 Documents
Search

 1   2 
Kajian Metode dan Waktu Fermentasi Cairan Pulpa pada Perubahan Karakteristik Cuka Kakao G.P. Ganda Putra; Ni Made Wartini; Luh Putu Trisna Darmayanti
agriTECH Vol 37, No 1 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (460.781 KB) | DOI: 10.22146/agritech.17007

Abstract

The pulp water as byproduct of cocoa beans fermentation is  potential to be used as a raw material for making cocoa vinegar,  but unfortunately the content of acetic acid is relatively low. So  that, it is necessary to increase the content of acetic acid, by  performed further fermentation method with several addition of  carbon sources (sugar and alcohol) and fermentation time. The  purposes of this research were: (1) to study the effect of the  addition of sugar, alcohol and fermentation time on different  urther fermentation method on the characteristics of cocoa vinegar  and (2) to determine the optimal further fermentation  method and fermentation time for the production of cocoa vinegar  with the highest content of acetic acid. Several  fermentation methods were conducted by using three different  methods e.g.the alcoholic and acetic acid fermentation (2 stages),  acetic acid fermentation (1 stage), and fermentation  without inoculum (natural). The experimental design of this study was using a factorial BRD two factors on the 2 stages and the 1 stage fermentation method, as well as the simple RBD on the  natural fermentation. The first factor on the 2 stages fermentation methods used two different inoculum e.g. Saccharomyces  cerevisiae and Acetobacter aceti, 4 different concentration of sugar (4, 6, 8 and 10 %), while on the 1 stage fermentation method  used inoculum Acetobacter aceti, is 4 different concentrations of  alcohol addition (6, 8, 10, and 12 %), while the second factor is  the same, namely 6 levels of fermentation time (0, 5, 10, 15, 20,  and 25 days). Meanwhile, the treatment of fermentation time  on the natural fermentation method was the same as the  second factor. All methods of fermentation were performed at  room temperature in 2 blocks/replications.The results showed  that: 1) the characteristics of cocoa vinegar and OD660 of watery  pulp were affected by : (1) the treatment of the sugar addition  and fermentation time and their interaction on the 2 stages  fermentation method by the treatment of the alcohol addition and  fermentation time, their interaction on the 1 stage  fermentation method, and by the treatment of fermentation time  on the natural fermentation method, and (2) the cocoa vinegar  with the highest content of acetic acid was produced on the 2  stages fermentation method by the addition of 6 % sugar within  25 days (2.35 %), on the 1 stage fermentation method by the   ddition of 10 % alcohol within 20 days (3.37 %), and on the  natural fermentation method within 15 days (2.65 %),  respectively. Our result showed that the 1 stage fermentation  method with the addition of 10 % alcohol using inoculum of  Acetobacter aceti within 20 days is the most optimal further  fermentation method for the production of cocoa vinegar.ABSTRAKCairan pulpa hasil samping fermentasi biji kakao berpotensi  sebagai bahan baku pembuatan cuka kakao, tetapi kadar asam asetat yang dihasilkan relatif rendah. Untuk itu, perlu dilakukan  upaya peningkatan kadar asam asetat antara lain dengan melakukan beberapa metode fermentasi lanjutan dengan variasi penambahan sumber karbon (gula dan alkohol) dan lama fermentasi. Tujuan penelitian ini adalah: (1) mengkaji pengaruh  penambahan gula, alkohol dan lama fermentasi pada metode  fermentasi lanjutan yang berbeda terhadap karakteristik cuka  kakao dan (2) menetapkan metode fermentasi lanjutan dan  lama fermentasi yang optimal untuk produksi cuka kakao dengan kadar asam asetat tertinggi. Metode fermentasi lanjutan yang  dilakukan terdiri dari 3 metode yaitu: fermentasi alkohol dan  asam asetat (2 tahap), fermentasi asam asetat (1 tahap), dan  fermentasi tanpa inokulum (alami). Rancangan percobaan pada  penelitian ini menggunakan Rancangan Acak Kelompok (RAK)  faktorial 2 faktor pada metode fermentasi 2 tahap dan 1 tahap, serta RAK faktor tunggal pada fermentasi alami. Faktor I pada  metode fermentasi 2 tahap yang menggunakan inokulum Saccharomyces cerevisiae dan Acetobacter aceti, adalah  penambahan gula 4 konsentrasi (4, 6, 8, dan 10 %), dan pada metode fermentasi 1 tahap, yang menggunakan inokulum  Acetobacter aceti, adalah penambahan alkohol 4 konsentrasi (6,  8, 10, dan 12 %), sedangkan faktor II lama fermentasi (0, 5, 10,  15, 20, dan 25 hari). Sementara itu perlakuan lama fermentasi pada metode fermentasi alami sama seperti pada  faktor II. Semua metode fermentasi dilakukan pada suhu kamar  dalam 2 kelompok. Hasil penelitian menunjukkan bahwa: (1)  karakteristik cuka kakao dan OD660 cairan pulpa dipengaruhi  oleh perlakuan penambahan gula dan lama fermentasi serta  interaksinya pada metode fermentasi 2 tahap dan oleh perlakuan penambahan alkohol dan lama fermentasi serta  interaksinya pada fermentasi 1 tahap, serta oleh perlakuan lama  fermentasi alami, dan (2) cuka kakao dengan kadar asam asetat  tertinggi masing-masing dihasilkan pada fermentasi 2  tahap dengan penambahan gula cenderung 6 % dalam waktu 25 hari (2,35 %), fermentasi 1 tahap dengan penambahan alkohol 10 % dalam waktu 20 hari (3,37 %), dan fermentasi alami dalam  waktu 15 hari (2,65 %). Dengan demikian metode fermentasi 1  tahap dengan penambahan alkohol 10 % menggunakan  inokulum Acetobacter aceti dalam waktu 20 hari merupakan metode fermentasi lanjutan yang paling optimal untuk produksi cuka kakao.
Tinjauan Dampak Pariwisata di Kawasan Pesisir Pada Dimensi Sosial Budaya Masyarakat Komang Gde Sukarsa; Trisna Darmayanti; Eka N. Kencana
Jurnal Matematika Vol 8 No 1 (2018)
Publisher : Mathematics Department, Faculty of Mathematics and Natural Sciences, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JMAT.2018.v08.i01.p96

Abstract

Tourism is a leading sector in developing process of many countries. For Bali, tourism contributes more than 30 percent on the formation of Bali’s Regional Domestic Product. To assure tourism at this island will run in sustainable manner, three aspects have to be considered. This research is aimed to classify the positive as well as the negative effects of socio-cultural dimension arose from tourists activities at coastal area of Badung regency of Bali. A hundred of local community leaders at North Kuta district were selected and their perception regarding effect of tourism on socio-cultural aspect were collected on June – September 2017 and analysed by using factor analysis. Three groups were identified as the positive effects i.e. (a) women empowerment as the economic agents for the family; (b) the increasing of Balinese values; and (c) the raising of community capacity building in developing culture-creative products. Viewed from the burden of cost, we found the potency of increasing the social as well as family conflicts because of different perspectives in viewing tourism.
PEMBINAAN DAN PENDAMPINGAN KELOMPOK WANITA TANI RUMPUT LAUT DESA KUTUH DALAM PENGEMBANGAN PRODUKSI NUGGET RUMPUT LAUT N.L. Ari Yusasrini; Luh Putu T. Darmayanti; I.K. Suter
Buletin Udayana Mengabdi Vol 16 No 1 (2017)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (232.558 KB)

Abstract

Kelompok Wanita Tani (KWT) Merta Nadhi dan KWT Sri Rahayu yang berlokasikan di desa Kutuh dikenal secara aktif mengembangkan kreasi produk olahan rumput laut seperti nugget rumput laut. Kedua KWT ini menghadapi permasalahan yang sama dalam hal teknologi pengolahan nugget rumput laut yang tepat dan teknik pengemasan yang sesuai standar sehingga belum mampu menghasilkan produk yang mampu berdaya saing di pasaran. Tujuan dari kegiatan ini yaitu melakukan pembinaan dan pendampingan KWT mitra dalam pengembangan proses produksi nugget rumput laut, sehingga mampu menghasilkan produk yang baik dan memenuhi standar SNI. Metode yang akan dikembangkan untuk mencapai tujuan tersebut adalah memberikan bantuan pengadaan sarana dan prasarana yang menunjang aktivitas produksi, (2) memberikan penyuluhan dan pelatihan/praktek terbimbing tentang teknologi pengolahan rumput laut menjadi nugget dengan berbagai jenis varian rasa (nugget ayam-rumput laut, nugget ikan-rumput laut dan nugget udang-rumput laut) dan teknik pengemasan yang baik sehingga menghasilkan produk yang berkualitas. Hasil kegiatan menunjukkan bahwa anggota KWT sangat antusias mengikuti seluruh tahapan kegiatan. Anggota KWT Sri Rahayu dan Merta Nadhi juga telah mampu memproduksi nugget rumput laut dengan 3 variasi rasa dan berhasil memperbaiki kwalitas nugget, baik dari segi rasa maupun tampilan kemasannya.
PELATIHAN PEMBUATAN MIE DARI SAYUR BAYAM DI DESA TIHINGAN KECAMATAN BANJARANGKAN KABUPATEN KLUNGKUNG P.A.S. Wipradnyadewi; P.T. Ina; I.A.R.P. Pudja; L.P.T. Darmayanti
Buletin Udayana Mengabdi Vol 16 No 3 (2017)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (140.161 KB)

Abstract

Tujuan dari pengabdian ini adalah (1) Memberikan informasi, pengetahuan dan ketrampilan kepada masyarakat di Desa Tihingan, Kecamatan Banjarangkan, Kabupaten Klungkung khususnya ibu-ibu PKK tentang teknologi pembuatan mie dari sayur bayam, (2) Melatih ibu-ibu PKK di Desa Tihingan, Kecamatan Banjarangkan, Kabupaten Klungkung membuat mie dari sayur bayam, (3) Mendorong pengembangan usaha home industri pengolahan mie dari sayur bayam sehingga dapat membuka kesempatan kerja, swadaya masyarakat dan pendapatan masyarakat di Desa Tihingan, Kecamatan Banjarangkan, Kabupaten Klungkung. Target khususnya adalah seluruh ibu-ibu PKK yang ada di Desa Tihingan, Kecamatan Banjarangkan, Kabupaten Klungkung. Metode pelaksanaan kegiatan ini meliputi (1) Penyuluhan dan diskusi dengan ibu-ibu PKK tentang teknologi pengolahan sayur bayam menjadi mie, (2) Praktek langsung pembuatan mie dari sayur bayam. Pengabdian ini dirasakan sangat bermanfaat sebesar 60 % dan bermanfaat sebesar 40 %.
PEMBINAAN DAN PENDAMPINGAN KELOMPOK WANITA TANI RUMPUT LAUT DALAM PROSES PRODUKSI OLAHAN RUMPUT LAUT DI DESA KUTUH, KABUPATEN BADUNG N. L. Ari Yusasrini; Luh Putu T. Darmayanti
Buletin Udayana Mengabdi Vol 15 No 3 (2016)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (277.018 KB)

Abstract

Desa Kutuh merupakan salah satu desa yang terletak dikawasan Bali selatan dan merupakan pusat produksi rumput laut di pulau Bali. Di desa Kutuh terdapat Kelompok Wanita Tani (KWT) Merta Nadhi dan KWT Sri Rahayu yang juga aktif mengembangkan membuat kreasi produk olahan rumput laut seperti dodol, selai dan permen rumput laut. Namun lemahnya sumber daya manusia dan kurangnya tingkat pemahaman anggota KWT tentang teknologi pengolahan dan teknik pengemasan yang sesuai standar mengakibatkan produk olahan yang dihasilnya belum memiliki karakteristik yang baik dan belum mampu menembus pasaran. Permasalahan tersebut mendorong tim dari Universitas Udayana melalui kegiatan pengabdian Ipteks bagi Masyarakat melakukan pembinaan dan pendampingan di Desa Kutuh. Tujuan dari kegiatan ini yaitu melakukan pembinaan dan pendampingan KWT mitra dalam proses produksi olahan rumput laut, sehingga mampu menghasilkan produk yang baik dan memenuhi kriteria. Metode yang dikembangkan untuk mencapai tujuan tersebut adalah memberikan penyuluhan dan pelatihan tentang teknologi pengolahan rumput laut dan teknik pengemasan yang baik sehingga menghasilkan produk yang mampu bersaing di pasaran. Kegiatan ini diikuti oleh 20 anggota KWT, dan berjalan dengan baik dan lancar. Penyuluhan dan pelatihan yang diberikan mampu meningkatkan wawasan dan ketrampilan para anggota KWT dalam menghasilkan produk olahan rumput laut. Produk yang dihasilkan telah sesuai dengan standar kriteria baik dari segi karakteristik produk maupun teknik pengemasannya.
Klasifikasi Desa/Kelurahan di Kabupaten Gianyar: Ekstraksi dan Klasifikasi Potensi Wisata Mirah P Handayani; Putu Suciptawati; Trisna Darmayanti; Eka N Kencana
JURNAL MASTER PARIWISATA Volume 07, Nomor 02, Januari 2021
Publisher : Magister Tourism Study, Faculty of Tourism, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JUMPA.2021.v07.i02.p19

Abstract

Tourism potential is one of the primary sources of destination development. Generally, there are three types of tourism potential that form tourist attractions. These potentials are (a) natural potential, (b) socio-cultural potential, and (b) artificial potential. Regarding destination sustainability, the uniqueness of villages' potentials is the primary factor to consider. This paper aims to identify the tourism potential of 70 villages in Gianyar Regency, Bali Province that spread over seven districts. The primary data collected from 170 respondents from August to September 2020, proportionally distributed over 70 villages. They were asked their opinion about the village's potential to be developed as a tourist village. The factors extracted from village tourism potential indicators were obtained by factor analysis and is used to form a tourism village cluster. The clustering showed three village groups, each consisting of 13, 24, and 33 villages. Keywords: classification, cultural tourism, factor analysis, village tourism
Pengaruh Jenis Pelarut dan Waktu Ekstraksi Dengan Metode Soxhletasi Terhadap Aktivitas Antioksidan Minyak Biji Alpukat (Persea americana Mill.) Ratna Newita Pratama; I Wayan Rai Widarta; Luh Putu Trisna Darmayanti
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 4 No 2 (2017): Scientific Journal of Food Technology
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This research was conducted in order to determine observe and obtain the type of this solvent and extraction time to produce oil avocado seed with the highest antioxidant activity. The experimental design used in research was a factorial completely randomized design which consisted of two factors. The first factor was the type of solvent consisting of n-hexan, isopropyl alcohol, and petroleum ether. The second factor was the extraction time consisting of 1, 2, and 3 hours. The treatment was repeated twice to obtain 18 units of the experiment. Data were analyzed with analysis of variance, followed by Duncan test. The results show that the solvent of isopropyl alcohol and extraction time 2 hours resulted highest antioxidant activity with total carotenoids 140.27 ppm, total tocopherol 218.75 ppm, the antioxidant activity (carotene bleaching) 83.33%, the antioxidant activity (DPPH) 54.52% and yield 16.39%.
Analyze Potential of Diluent Solution in Antibacterial Test of Zedoary Rhizome Tea (Curcuma zedoaria (Berg.) Roscoe) on Escherichia coli I Gusti Ayu Agung Mirah Widiastiti; I Wayan Wisma Pradnyana Putra; Agus Selamet Duniaji; Luh Putu Darmayanti
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 6 No 2 (2019): Scientific Journal of Food Technology (September)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MITP.2019.v06.i02.p04

Abstract

Diluent solution in microbiology analysis has a very important role in obtaining samples with the best number of microbes that can be counted from 30 to 300 colonies. Waste of air conditioner (AC) water which has not been utilized optimally has potential as a diluent solution. The purpose of this study was to determine the potential waste of AC water as an alternative diluent solution compared to some diluent solutions in the antibacterial test of Zedoary Rhizome tea against Escherichia coli (E. coli). Analysis potential of diluent solution using the plate count method, then used as a diluent solution in the anti-bacterial test of Zedoary Rhizome tea against E. coli ATCC 25922 by contact method for 24 hours and cell quantity was calculated by hemocytometer. This study used RAL with 4 treatment levels of diluent solution, namely: AC water, Pepton Water (PW 0.1%), physiological salts (0.85% NaCl) and demineralized aquades (Aq DM). The results showed that AC water thinners had a significant effect with PW and Aq DM diluents seen from the highest average E. coli cell value of 2.6 x 108 CFU/ml obtained in AC water thinners and the smallest value of 1.3 x 108 CFU/ml of Aq DM diluents. Tests of pH showed a 0.85% NaCl diluent solution of 6.95 was significantly affected by other diluent solutions. Antibacterial test showed that treat waste of AC water diluent had a significant effect with other diluents with an inhibition value of 60.81% and said to be bacteriostatic.
The effect of dietary seaweed of Caulerpa sp. and Gracilaria sp. on blood glucose levels and histological pancreas of diabetic rats. Ni Luh Ari Yusasrini; Luh Putu Trisna Darmayanti
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 3 No 1 (2016)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The aim of this research was to determine the effect of dietary seaweed of Caulerpa sp. and Gracilaria sp. on blood glucose levels and histological pancreas of diabetic rats. A total of 28 male Wistar rats were used in this study. Rats were divided into 4 groups and given different diets i.e. PSN, PSA, PBN and PBS. Bioassay was conducted for 30 days. The analysis conducted on the macronutrient content of the seaweed flour as well as blood glucose levels on day 0, day 1 and day 30 after alloxan injection. At the end of the implementation of  bioassay, animal surgery were performed and pancreas organs were taken for histology observation. The results showed that  Gracilaria sp. and Caulerpa sp. had a crude fiber content respectively 20.48% and 12.47%. Blood glucose levels in all four groups of mice on day 0 ranged from 123.18 mg / dL - 131.96 mg / dL. Feeding PBN and PBS for 30 days lowered blood glucose levels of mice, respectively for 51.63% (from 384.4 mg / dL to 168.52 mg / dL) and 35.24% (from 328.05 mg / dL be 212.42 mg / dL). Histological observation showed that feeding PBN and PBS capable of helping the regeneration of pancreatic cells, thereby feeding both types of seaweed showed hypoglycemic effects in comparison with standard feed.
KAJIAN TOTAL FENOL, FLAVONOID DAN AKTIVITAS ANTIOKSIDAN KACANG MERAH (Phaseolus vulgaris L.) PADA BERBAGAI LAMA WAKTU PERKECAMBAHAN Ni Wayan Wisaniyasa; Luh Putu Trisna Darmayanti
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 6 No 1 (2019): Scientific Journal of Food Technology (March)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The purpose of this study are 1) to find out whether the length of germination times affects on the totalphenol, flavonoids and antioxidant activity of kidney bean sprouts 2). To determine the total phenol,flavonoids and antioxidant activity of kidney beans at various germination times 3). Determine the bestgermination time and the nutrient composition. The germination time in this study were 0, 24, 36, 48,60 and 72 hours. This study used a completely randomized design with three replications in order toobtain 18 experimental units. Data analysis based on ANOVA, if the treatment affects the observedvarables then tested with Duncant. The results showed that the length of germination time verysignificant effect on the total phenols, flavonoids and antioxidant activity of kidney bean sprouts. Totalphenol content of 4.46-6.33%, flavonoid levels of 1.17-9.23 mg/100 g QE, and antioxidant activity of53.91-65.10 ppm (IC 50%). The best length of germination time was 48 hours with nutritionalcomposition: water content 64.83%, ash 0.94%, fat 3.69%, protein 25.61% and carbohydrate 4.93%.
Co-Authors AAGN Anom Jambe Agus Selamet Duniaji Amelia Rovina Anak Agung Istri Sri Wiadnyani Anisha Nathania Saraswati Astria Kezia br Sinuhaji Ayu Anggarawati Ayu Melinda Savitri Betari Nurrachmah Kusuma Putri Brogina Mayank Dini Cassey Tiffany Desak Nyoman Anggreni Bhaskara Dewa Gede Sayang Putra Dhimas Ridwan Thoyibi Dinda Riska Andini Ega Amelinda Eka N Kencana Eka N. Kencana Eka N. Kencana Emilya Grasiana Dede Emilya Grasiana Dede Ezra Agitian G.P. Ganda Putra Gusti Ayu Kadek Diah Puspawati Hana Kusuma Brahmasari Hidayanti Sukmaningrum I D.P. Kartika Pratiwi I Dewa Gde Mayun Permana I Gusti Ayu Agung Mirah Widiastiti I Gusti Ngurah Sujana Kusuma I Kadek Ariyasa I Kadek Dede Pranata I Ketut Suter I KOMANG GDE SUKARSA I Made Sugitha I Nengah Kencana Putra I Nyoman Yana Putra Swija I Putu Suparthana I Wayan Rai Widarta I Wayan Wisma Pradnyana Putra I.A.R.P. Pudja I.K. Suter Ida Ayu Ketut Dewi Anggraini IDG. Mayun Permana Ika Septiana Jimmy Fernando Pangaribuan KOMANG AYU NOCIANITRI Kristina Wulandari Laura J. Christy Dante Lucia Amitasya Sinaga Lusia Septryani Sidebang Mariya Ulfa Michelle Anabelle Christantio Mirah P Handayani N. L. Ari Yusasasrini Ni Luh Ari Yusasrini Ni Luh Ari Yusasrini Ni Luh Putu Suciptawati Ni Made Indri Hapsari Arihantana Ni Made Indri Hapsari Arihantana Ni Made Susi Kartika Ni Made Wartini Ni Made Weresni Ni Nyoman Tribuana Komalasari Ni Putu Ulfi Widhiastiti Ni Wayan Wisaniyasa Ni Wayan Wisanyasa P.T. Ina Puti Fauziyyah Putu Ari Sandhi Wipradnyadewi Putu Risma Dewi Ratna Newita Pratama Risti Komariah Sayi Hatiningsih Thanastasya Yolanda