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All Journal Jurnal AGROTEKNOLOGI Torani Journal of Fisheries and Marine Science Jurnal Perikanan dan Kelautan Berkala Perikanan Terubuk Microbiology Indonesia Local Wisdom : Jurnal Ilmiah Kajian Kearifan Lokal Jurnal Akuatika Indonesia JFMR (Journal of Fisheries and Marine Research) Jurnal Perikanan Universitas Gadjah Mada Jurnal Pertanian Agros Aquasains : Jurnal Ilmu Perikanan dan Sumberdaya Perairan Jurnal Ilmu Kelautan Kepulauan JURNAL PENDIDIKAN TAMBUSAI Jurnal Pendidikan Ekonomi (JURKAMI) Asian Journal of Agriculture Jurnal Penyuluhan Perikanan dan Kelautan TAPAK (Teknologi Aplikasi Konstruksi) : Jurnal Program Studi Teknik Sipil Journal of Tropical AgriFood JURNAL PERIKANAN TROPIS Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat Jurnal Investasi ZIRAA'AH MAJALAH ILMIAH PERTANIAN Grouper: Jurnal Ilmiah Perikanan PAPALELE : Jurnal Penelitian Sosial Ekonomi Perikanan dan Kelautan Jurnal Ekonomi Bisnis Dan Industri (EBI) Jurnal Pari Lutjanus Nekton Jurnal Media Akuakultur Indonesia Jurnal Penelitian Inovatif JURNAL SAINS DAN TEKNOLOGI PERIKANAN (JIKAN) Baselang: Jurnal Ilmu Pertanian, Peternakan, Perikanan dan Lingkungan Agripreneur : Jurnal Pertanian Agribisnis Jurnal Riset Perikanan dan Kelautan Fish Scientiae : Jurnal Ilmu-Ilmu Perikanan dan Kelautan Jurnal Ilmu Komputer Dan Informatika CELEBES Agricultural BHAKTI PERSADA Jurnal Aplikasi IPTEKS (Journal of Applied Sciences and Technology) Barakuda 45 Jurnal Ruaya : Jurnal Penelitian dan Kajian Ilmu Perikanan dan Kelautan Indonesian Research Journal on Education Wiratani : Jurnal Ilmiah Agribisnis Jurnal Riset Akuntansi Jurnal Pengabdian Inovasi Masyarakat Indonesia Farmers: Journal of Community Services Jurnal Pedagogi Matematika Agrifo: Jurnal Agribisnis Universitas Malikussaleh Jurnal Kelautan dan Perikanan Indonesia Jurnal Intelek Insan Cendikia Jurnal Perikanan Bata Ilyas Educational Management Review Jurnal Pengabdian Kader Bangsa Jurnal Ilmiah Manajemen Dan Kewirausahaan
JUNIANTO JUNIANTO
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The Effect Of A Balance Of Tapioka And Wheat Flour On The Level Of Likes Of Dumbo Catfish Meatballs Junianto, Junianto; M.A, Abshar; Ahmad Y, Fathan; Dwi C, Angga; A, Ghanialy
Barakuda 45: Jurnal Ilmu Perikanan dan Kelautan Vol 6 No 2 (2024): Edisi November
Publisher : Fakultas Perikanan dan Ilmu Kelautan Universitas 17 Agustus 1945 Cirebon

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47685/barakuda45.v6i2.545

Abstract

One fish that has various benefits and an interesting taste is the African catfish (Clarias gariepinus). African catfish meat can be processed into meatball products. The level of liking for meatballs can be influenced by the type and amount of filling ingredients used. The aim of this research is to determine the balance of tapioca flour and wheat used in making African catfish meatballs to produce the most preferred product. The research method used was experimental with a completely randomized design consisting of 4 balanced treatments of tapioca and wheat flour, namely 100%: 0%; 90% : 10%; 80% : 20%; and 7% : 30%. The four treatments were repeated 15 times according to the number of panelists used. The parameters observed were the level of preference for the appearance, taste, aroma and texture of African catfish meatballs. Testing the level of liking was carried out using a hedonic test. The panelists used were 15 semi-trained panelists. The data were analyzed using the Friedman test to determine the effect of treatment on the level of preference for the appearance, taste, aroma and texture of African catfish meatballs. If there is an effect then proceed with the Multiple comparison test to determine the differences between treatments. The Bayes method was used to determine the best treatment. Based on the research results, the best treatment was obtained from a balance of tapioca flour and wheat at 70% and 30%. The dombu catfish meatballs obtained from this treatment had an average level of preference for appearance, aroma, texture and taste of 6.06 (usual - like); 6.06 (regular - like); 6.06 (regular - like); and 5.66 (usual- like).
Edukasi dan Pelatihan Pembuatan Permen Jelly Berbahan Baku Gelatin Tulang Ikan Junianto Junianto; Kiki Haetami; Ine Maulina
ABDI: Jurnal Pengabdian dan Pemberdayaan Masyarakat Vol 6 No 2 (2024): Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat
Publisher : Labor Jurusan Sosiologi, Fakultas Ilmu Sosial, Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/abdi.v6i2.778

Abstract

Pemberdayaan masyarakat terutama pada ibu PPK sangat penting untuk dilakukan. Tujuan kegiatan ini adalah meningkatkan pengetahuan dan keterampilan Ibu-Ibu PKK Desa Cileles Kecamatan Jatinangor, Kabupaten Sumedang dalam pembuatan permen jelly dengan bahan tambahan gelatin tulang ikan. Metode yang digunakan adalah penyuluhan yang terdiri dari tahap kegiatan yaitu sosialisi, ceramah, demplot dan workshop. Kegiatan ini berlangsung dari bulan Mei sampai dengan Oktober 2023. Kegiatan cermah, denplot dan workshop pembuatan permen jelly bertembat di Balai pertemuan kolam Ciparanje,Fakultas Perikanan dan Ilmu Kelautan, Universitas Padjadjaran-kampus Jatinangor. Berdasarkan hasil kegiatan menunjukkan bahwa pengetahuan dan ketrampilan peserta pelatihan yang berasal dari ibu-ibu posyandu Desa Cileles dalam pembuatan permen jelly berbahan baku gelatin tulang ikan telah terjadi peningkatan. Rata-rata peningkatan pengetahuan peserta setelah mendapatkan pemberian materi mencapai lebih dari 50%. Permen jelly yang telah dibuat oleh peserta pelatihan secara organoleptik disukai. Rencana kegiatan PKM berikutnya adalah edukasi tentang pengemasan produk permen jelly.
TASTE LEVEL OF FISH DRUMSTICK “DRAGON FEET” MADE FROM LARGE PELAGIC FISH MEAT Junianto, Junianto; Gunawan, Nesya Putri; Damayanti, Yohana; Wijayanto, Rahmat
AQUASAINS Vol 13, No 1 (2024): NOVEMBER 2024
Publisher : Jurusan Perikanan dan Kelautan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/aqs.v13i1.p%p

Abstract

The vast potential of Indonesia's seas makes fish a vital food source, contributing significantly to food availability in the country. Among the commonly caught species are large pelagic fish, such as tuna, skipjack tuna, and mackerel. To diversify processed fish products, large pelagic fish are transformed into innovative products, including "dragon's foot" products. This research aimed to identify the most suitable type of large pelagic fish meat for producing the most preferred dragon's foot product. The study employed an experimental method with three treatments based on the type of fish meat used: tuna, mackerel, and skipjack. The resulting dragon's foot products were evaluated for appearance, aroma, texture, and taste preferences by 15 semi-trained panelists. Statistical analysis was performed using the non-parametric Friedman test and paired comparison test, while the Bayes method was applied to determine the optimal treatment. The results revealed that the meat of large pelagic fish—specifically tuna, mackerel, and skipjack—serves as the primary ingredient in making dragon's foot products. Among these, the dragon's foot products made from tuna meat were the most favored by the panelists.Keywords: Bayes method, non-parametric analysis, product preference, sensory evaluation.
Analisis Pengembangan Produk Abon Ikan Kabupaten Pangandaran: (Studi Kasus: Rumah Produksi Mahakarya “Canting”) Junianto Junianto; Keysa Alia Zatifa; Atik Nurhasanah; Zulfiqor Meetrand
Jurnal Riset Akuntansi Vol. 2 No. 4 (2024): November : JURNAL RISET AKUNTANSI
Publisher : Institut Teknologi dan Bisnis (ITB) Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54066/jura-itb.v2i4.2523

Abstract

Fluctuations in sales volume can affect profits and add challenges for manufacturers in facing competition. Product development is a key strategy to improve competitiveness and meet consumer expectations through offering quality products. This study aims to analyze the development of shredded fish products at Mahakarya Canting Production House, Pangandaran. The research method used was a survey to select the business as the research location. The results show that Mahakarya Canting Production House has carried out product development through several aspects such as the existence of variations in raw materials, recipe adjustments, production processes, packaging design, packaging size and marketing strategies. A successful transition from traditional methods to modern production techniques can improve the efficiency and quality of the shredded fish products produced. In addition, innovative packaging design significantly increases the appeal of the product, especially among children. This research shows that Mahakarya Canting's strategy can serve as a model for other MSMEs looking to improve product offerings and market reach.
Diversifikasi dan Kandungan Gizi Produk Olahan Hasil Perikanan Laut di Kota Kinabalu, Sabah, Malaysia Sugiharto, Fuad Tri; Junianto, Junianto
Farmers: Journal of Community Services Vol 5, No 2 (2024): Farmers: Journal of Community Services
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/fjcs.v5i2.52614

Abstract

Produk olahan hasil perikanan laut di Malaysia memiliki cita rasa yang khas sesuai dengan lidah masyarakat lokal dan terjamin sesuai standar yang berlaku guna menciptakan hasil olahan yang bermutu dan berkualitas. Dalam hal ini, Kota Kinabalu merupakan jantung perekonomian sektor perikanan di negara bagian Sabah, Malaysia. Tujuan penelitian ini adalah mengidentifikasi kandungan gizi dan melakukan diversifikasi terhadap berbagai macam produk olahan hasil perikanan laut yang terdapat di Kota Kinabalu. Berdasarkan hasil penelitian, terdapat lima produk olahan yang telah diidentifikasi, menggunakan metode survei dan data sekunder yang berasal dari studi kepustakaan lainnya. Keropok lekor adalah produk yang memiliki kandungan gizi paling banyak dan beragam, diikuti oleh Belacan, Cincalok, Budu, dan Fish Sauce. Setiap produk olahan tersebut memiliki kandungan gizi yang berbeda dan keunikan tersendiri pada proses pembuatannya, sehingga penting untuk memahami dan mengidentifikasi kandungan gizi masing-masing produk untuk mendukung kebutuhan gizi masyarakat
Peningkatan Gizi Protein Hewani Melalui Keterampilan Pembuatan Bakso Ikan kepada Masyarakat Desa Tunggilis dan Banjarharja, Kabupaten Pangandaran Junianto, Junianto; Apriliani, Izza Mahdiana; Dewanti, Lantun Paraditha; Zidni, Irfan
Farmers: Journal of Community Services Vol 1, No 1 (2020)
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/fjcs.v1i1.28862

Abstract

Ikan merupakan jenis makanan sehat yang rendah lemak jenuh dan tinggi protein serta memiliki kandungan omega 3. Konsumsi jenis protein salah satu faktor yang secara langsung berpengaruh terhadap gizi seseorang. Kabupaten Pangandaran memiliki potensi untuk berkembang dalam bidang perikanan. Namun masih terjadi permasalahan mengenai kualitas gizi masyarakat yang menurun. Untuk mendukung peningkatan gizi masyarakat dan pengembangan produk ikan di Kabupaten Pangandaran berdasarkan potensi yang dimilikinya yaitu melalui upaya peningkatan pemahaman dan pengetahuan dalam produksi pangan yaitu dengan melaksanakan kegiatan pelatihan/workshop pembuatan produk olahan hasil perikanan berupa baso ikan. Tahapan pelaksanaan kegiatan yang telah dilakukan terdiri dari tahap sosialisasi dan inisiasi, tahap penyuluhan dan pelatihan (pentingnya mengkonsumsi ikan; kampanye gemar makan ikan untuk peningkatan gizi masyarakat; serta pelatihan dan demonstrasi pembuatan produk berupa bakso ikan), dan tahap terakhir adalah tahap evaluasi kegiatan. Metode penyampaian berupa metode ceramah, diskusi dan demonstrasi. Hasil kegiatan pelatihan ini menunjukkan bahwa khalayak sasaran memahami pentingnya gizi protein yang bersumber dari ikan. Serta adanya peningkatan skill khalayak sasaran dalan pengolahan diversifikasi produk dari bahan dasar ikan berupa bakso.
Ketahanan Ikan terhadap Penempelan Larva Glochidia Kerang Air Tawar dan Implikasinya terhadap Ekosistem Perairan Arhab, Rizka Wachida; Junianto, Junianto
Jurnal Penelitian Inovatif Vol 4 No 4 (2024): JUPIN November 2024
Publisher : CV Firmos

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54082/jupin.870

Abstract

Kerang air tawar berperan penting dalam ekosistem perairan sebagai penyaring dan bioindikator. Siklus hidup kerang melibatkan tahap larva glochidia yang bersifat parasit pada ikan. Penelitian ini bertujuan untuk mengkaji pengaruh penempelan larva glochidia pada ikan inang dan faktor-faktor yang mempengaruhinya. Metode penelitian menggunakan studi literatur. Hasil kajian menunjukkan bahwa penempelan larva glochidia dapat menyebabkan penurunan kondisi kesehatan ikan inang akibat pengambilan nutrisi dan kerusakan jaringan. Ketahanan ikan terhadap penempelan glochidia dipengaruhi oleh spesies ikan, kondisi kesehatan, mekanisme pertahanan imun, morfologi glochidia, dan kondisi lingkungan. Ikan dengan famili salmonidae memiliki ketahanan terhadap penempelan larva glochida yang lebih kuat dibandingkan ikan dari famili Cyprinidae, Sepat, Lele dan Betutu. Jenis Ikan yang memiliki peluang tinggi untuk menjadi tempat penempelan larva glochidia adalah ikan sepat. Sedangkan ikan lele merupakan ikan yang memiliki peluang yang rendah terhadap penempelan larva glochidia. Pemahaman mengenai interaksi antara kerang dan ikan inang penting untuk pengelolaan ekosistem perairan yang berkelanjutan.
Ulasan Ilmiah Proses Fermentasi Peda: Definisi, Langkah Pengolahan, Peran Garam, serta Mikroorganisme yang Berperan Al Afifah, Luthfiah; Junianto, Junianto
Lutjanus Vol 29 No 2 (2024): Lutjanus Edisi Desember
Publisher : Politeknik Pertanian Negeri Pangkajene Kepulauan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51978/jlpp.v29i2.907

Abstract

Fermentasi adalah teknik pengolahan makanan yang telah lama digunakan dan dianggap sebagai metode ekonomis untuk memperpanjang masa simpan serta meningkatkan kualitas produk. Penelitian ini merupakan studi kualitatif dengan pendekatan studi kepustakaan yang meneliti ikan peda, produk olahan perikanan yang dibuat dari ikan segar melalui proses fermentasi dengan penambahan garam. Garam berfungsi untuk mengendalikan pertumbuhan bakteri pembusuk dan juga bertindak sebagai pengawet. Ikan kembung (Scomber sp.) adalah jenis ikan yang paling sering digunakan dalam proses ini. Beberapa jenis bakteri asam laktat (BAL) yang terisolasi dari ikan peda termasuk L. plantarum, L. curvatus, L. murinus, dan S. thermophilus. Penelitian ini memberikan wawasan tentang metode fermentasi dan peran penting garam dalam pengolahan ikan peda. Penelitian ini memberikan wawasan tentang metode fermentasi peda, bakteri yang berperan dalam prose fermentasi, dan peran penting garam dalam pengolahan ikan peda.
ANALISIS NILAI TAMBAH PRODUK OLAHAN IKAN LELE OLEH UMKM MANG NCUN DI KOTA BANDUNG Junianto Junianto; Atik Nur Latifah; Nabil Fathi Muyassar; Nevi Widyawati; Rizka Wachida Arhab
Agros Journal of Agriculture Science Vol 26, No 2 (2024): Edisi Juli
Publisher : Fakultas Pertanian, Universitas Janabadra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37159/jpa.v26i2.4674

Abstract

This study aims to analyze the added value of catfish processing at MSME Mang Ncun. This study was conducted in March 2024 in Ganjar Sabar Village, Nagreg District, Bandung Regency. The method used is a case study method with a purposive sampling method. The types of data used are primary data and secondary data. Primary data were obtained from interviews with business founders. Secondary data were obtained from the Bandung Regency Food and Fisheries Service, as well as literature studies related to this research. The data were analyzed descriptively quantitatively to measure the overall components of added value that could answer the research objectives. The analysis method used to calculate added value is the Hayami method. The research results show that the added value generated from processed catfish products creates an added value of IDR 178,000/kg, the ratio of added value to product value is 58%. This shows that the catfish processing business at MSME Mang Ncun in Nagreg District, Bandung Regency provides high added value.
Architecture of Soko Wolu Traditional House in Dusun Cemorosewu - Magetan Wahyudi, Johan; Wikantiyoso, Respati; Junianto, Junianto
Local Wisdom Jurnal Ilmiah Kajian Kearifan Lokal Vol. 10 No. 1 (2018): Januari 2018
Publisher : University of Merdeka Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26905/lw.v10i1.2660

Abstract

Traditional houses in Indonesia have become silent witnesses of how life in the past wascarried out and its influence on the order of life of the people at that time. Likewise with thetraditional Javanese houses of the community of dusun Cemorosewu - Magetan, which havethe characteristics and functionally have specific aims and objectives that influence the processof establishing the building. This study is expected to provide a benefit in the form of thedevelopment of knowledge related to traditional houses in general which can be applied inbuilding architecture. The method used in this writing is descriptive method with non randomsampling technique, which is purposive sampling (purposive sampling technique).From the discussion, it can be seen that the traditional house in dusun Cemorosewu only hastwo clusters, namely griya wingking with dhapur limasan and griya pawon with dhapurkampong where griya pawon is always on the left either the wingking house faces north orsouth. The supporting structure of the roof of the house is supported by 8 (eight) poles so thatit is often referred to as omah soko wolu. Walls are made of split stone and zinc roofing andthere are still cooking stoves that use fuel from firewood along with complementary componentssuch as pogo and sigiran and roof openings in an effort to remove smoke. DOI: https://doi.org/10.26905/lw.v10i1.2660
Co-Authors A, Ghanialy Abdul Rojak, Abdul Achmad Syauqibik Adinda Tri Harlina Aditya Fikri Purnama Adriana Putri Pramesti Agustiani, Weni Eka Ahmad Y, Fathan Ahmadi, M. Fauzie Al Afifah, Luthfiah Al Falah, Ihza Zakaria Ali Mahmudi Alika, Raj Surya Almunadiya, Sithra Anggraeni, Mella Anggreini, Diyah Ayu Anggy Lorenza Anrose, Zahrah Alifia Ghaida Aprian Aprian Arhab, Rizka Wachida Arnessa, Hilda Atik Nur Latifah Atik Nurhasanah Atik Wahyuni Atmojo, Sigit Bekti Aufa, Indrawan Aulia Andhikawati Aulia Fonda Aulia, Indi Mega Ayi Yustiati Az Zakiy, Muhamad Luthfi Azizah, Zahra Azka Layalia Asandri Banafsaj, Khansa Bazri, Muhammad Budiasih Wahyuntari Cahya, Eki Cahyaningtyas Rahma Cuandra, Fendy Damayanti, Yohana Danella, Amanda Puspa Darmawan, Hendry Dede Nishfi Dewanti, Lantun Paraditha Diana, Ratna Nurcahaya Dwi C, Angga Elviana Dian Mustika Sari Emma Rochima Ermawanti, Saskia Aureli Erna Winansih, Erna Esta Miranda Evi Liviawaty F, Rival Falah, Rizki Farhan Eka Prasetya Farhan Valindra Apda Farhansyah, Muhammad Fathurohman, Raqil Gilang Fauzan, Fathan Febriana, Nisrina Febrianti, Risma Melati Firanida, Sinta Firdaus, Nasywa Tsabita Fis'ari Damayanti Fitriana, Shilfana Fitrianto, Nur Fittrie Meyllianawaty Pratiwy Gitri Maudy Gunawan, Nesya Putri Hafel, Aulia Putri Kapsari Hafizha, Nazla Liyana Hakim, Aldi Handaka, Asep Agus Hanifa, Faiza Hasibuan, Linda Naomi Hermawan, Milano Triansyah Heti Herawati heti herawati Hidayat, Syamsuddin Hidayati, Salmaa Ishma Hurhaeni, Hani Husnandina, Fajrin Audy Ibnu Dwi Buwono Iis Rostini Ilva Viola Indra Nurardiansyah Ine Maulina IRPAN IRPAN, IRPAN Iskandar Iskandar Izza Mahdiana Apriliani Johan Wahyudi, Johan Junianto, Junianto Junianto Juwito Juwito Kanna, Iskandar Keikanurhanifah G, Diwan Keysa Alia Zatifa Khalilah, Jasmine Kiki Haetami kusumah, Tiranti damayanti Lamiera Marsha Majida Lantun Paradhita Dewanti Larasari Putri Lilis Sukma Dewi Lina Karlina Lisa Desanti M.A, Abshar Maharani, Annisa Nur Malita Malita Marita Eka Sari Marpaung, Edward Alvonco Maudy, Gitri Maulida, Meida Mayang Cariesta Lavintanza Mega Fatimah Rosana Meisani, Isni Meylinda Cahya Maulina Mufidah, Shabrina Ainun Muh Wildanul Firdaus Muhamad Fauzan Muhammad Zoelva Dyazhari Azriel Muhikun, Bahrun Musthopa, Andrean Alief Nabil Fathi Muyassar Nadariani, Nadariani nanang nanang Nanda Helisa Nasrunnisa, Ayuni Nevi Widyawati Nirmala, Widia Rizki Nishfi, Dede Noprisson, Handrie Nur Asiah Nurhaliza, Rida Pamuji, Ginanjar Permana, Rizki Yusran Pramesti, Adriana Putri Prameswari, Rhiana Pratama, Fadlan Yasha Puspita, Meyla Putra, M Zidan Putri, Febby Andriani Putri, Ismi Nabila Qadri, Rizni Aulia Ramadan, Rizki Yudha Ramadhan, Katon Ramadhan, Katon Agung Ramdhani, Muhammad Pratama Ar Rani Pratiwi, Rani Rara Suci S Rena Rena Rensalia Pramita Respati Wikantiyoso Reza, Mohamad Rifka Dela Gebyka Rita Rostika Rizka Wachida Arhab Rizki Agustri Wahyudi Rizki, Muhammad Novandisya Roffi Grandiosa Herman Rusky Intan Pratama S, Revanza Saefuramdhan, Arifikriyana Salsabila, Reza Setyaji, Tristan Eka Shabilla Putri W Shojikana, Muhamad Seikei Sigar, Yosia Petersen Siringoringo, Butet Mona Moranaga Ringo Ringo Star Osrin Siswa Setyahadi Srilestari, Rosalia Niniek Star Osrin, Butet Mona Moranaga Ringo Ringo Subadyo, A. Tutut Sugiharto, Fuad Tri Sukendi Sukendi Sumadhijono, Pramoda Agung Suniyyah Azmi Surahmat, Reanita Juhaeriah Syah, Alliya Syauqibi, Achmad Syauqibik, Achmad T, Radhidia Tina, Tina VERONICA VERONICA Viola, Ilva Wijayanto, Rahmat Wildah, Halyda Aulia Yeti Atriyani Yulisa, Vira Azhari Yusuf, Muhammad Ismail Yusuf Zahidah Hasan Zakira, Hanna Zatifa, Keysa Alia Zidan Fachriza Adya Nugraha Zidni, Irfan Zulfiqor Meetrand