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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Itepa : Jurnal Ilmu dan Teknologi Pangan Jurnal Natur Indonesia JURNAL SAINS DAN TEKNOLOGI INDONESIA Jurnal Pengabdian Kepada Masyarakat Sakai Sambayan agriTECH Biology, Medicine, & Natural Product Chemistry Jurnal Penelitian Pertanian Terapan Jurnal Teknologi & Industri Hasil Pertanian Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Pengabdian Fakultas Pertanian Universitas Lampung Jurnal Agroindustri Berkelanjutan
Dyah Koesoemawardani
Dosen Jurusan Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Education Engineering Environmental Science Industrial & Manufacturing Engineering Medicine & Pharmacology Public Health Other

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PENGARUH PERLAKUAN AWAL DAN CARA PENGERINGAN TERHADAP SIFAT SENSORI BUBUK CABAI DAUN JERUK PURUT (Citrus hystric D.C) Citra, Meitriliana; Suharyono, Suharyono; Sugiharto, Ribut; Koesoemawardani, Dyah
Jurnal Agroindustri Berkelanjutan Vol. 2 No. 1 (2023)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v2i1.7227

Abstract

Bubuk cabai merah dengan campuran daun jeruk purut merupakan diversifikasi produk hasil pertanian yang saat ini sedang dikembangkan. Namun, mutu produk dipengaruhi oleh banyak faktor, diantaranya adalah perlakuan awal dan metode pengeringan. Penelitian ini bertujuan untuk mengetahui pengaruh metode perlakuan awal dan metode pengeringan serta interaksi keduanya. Penelitian ini dirancang dengan menggunakan rancangan acak kelompok lengkap faktorial, yang terdiri dari 2 faktor dan 3 ulangan. Faktor pertama adalah perlakuan awal; blansing pada suhu 90°C selama 6 menit (B1), blansing pada suhu 80°C selama 20 menit (B2), blansing pada suhu 90°C selama 6 menit dengan penambahan 0,2% natrium metabisulfit (B3), suhu blansing 80°C selama 20 menit dengan penambahan 0,2% natrium metabisulfit (B4) dan tanpa blansing (B5). Faktor kedua adalah metode pengeringan; pengeringan dengan sinar matahari sampai kadar air produk di bawah 12% (P1) dan pengeringan oven pada suhu 80°C selama 8 jam (P2). Data yang dihasilkan dianalisis homogenitas dengan uji Barlett, aditifitas dengan uji Tuckey, perbedaan antar perlakuan dengan analisis ragam. Selanjutnya, data dianalisis dengan perbandingan ortogonal untuk mendapatkan perlakuan terbaik. Hasil penelitian menunjukkan bahwa perlakuan P1B4 merupakan perlakuan terbaik dengan warna bata (2,42) aroma khas daun jeruk) (2,25), rasa pedas (2,26), rasa lebih disukai panelis (2,27), penerimaan keseluruhan disukai panelis (2,26), dan kandungan vitamin C 201,48 mg/g. Seluruh perlakuan serbuk cabai daun jeruk menghasilkan kadar air tidak melebihi batas yang dipersyaratkan SNI 01-3709-1995 dan residu sulfit pada perlakuan B3 dan B4 tidak melebihi persyaratan BPOM 2013.
KARAKTERISTIK KIMIA DAN SENSORI BAKSO IKAN BAJI-BAJI (Grammoplites scaber.) DENGAN SUBSTITUSI JAMUR TIRAM PUTIH (Pleurotus ostreatus). CHEMICAL AND SENSORY CHARACTERISTICS OF BAJI-BAJI FISH MEATBALLS (Grammoplites scaber.) WITH SUBSTITUTION WHITE OYSTER MUSHROOM (Pleurotus ostreatus) Andani, Paramestia; Suroso, Erdi; Susilawati, Susilawati; Koesoemawardani, Dyah
Jurnal Agroindustri Berkelanjutan Vol. 2 No. 2 (2023)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v2i2.8018

Abstract

The study aimed to determine the effect of white oyster mushroom substitution on the chemical and sensory characteristics of baji-baji fish meatballs and the best formulation for making baji-baji fish meatballs with white oyster mushroom substitution. The study was arranged in a Completely Randomized Block Design (CRBD) with a single factor using six levels of ratio of baji-baji fish to white oyster mushrooms, P1 (100%: 0%); P2 (90%: 10%); P3 (80%: 20%); P4 (70%: 30%); P5 (60%: 40%); P6 (50%: 50%). The research consisted of the process of preparing white oyster mushrooms, making fish meatballs, sensory testing covering parameters of colour, aroma, texture, taste, and overall acceptance and chemical testing, including water content and ash content, to get the best treatment which was then tested for protein content and crude fibre content. The data obtained were analyzed statistically using the Bartlett and Tuckey test and then continued with the ANOVA test and the 5% LSD test. The results showed that substituting white oyster mushrooms in manufacturing fish meatballs significantly affected the chemical properties of fish meatballs, including water and ash content, and sensory properties such as colour, aroma, texture, taste and overall acceptance. The best treatment was P2 (90% baji-baji fish and 10% white oyster mushroom) with sensory characteristics of white colour, distinctive fish aroma, very chewy texture, taste and overall acceptance of liking, water content 67.07%, ash content 2.12 %, the protein content of 11.07% and crude fibre content of 2.21% and are following Indonesian National Standard of fish meatballs (SNI 7266:2017).
PENGARUH PENAMBAHAN GLISEROL DAN CMC (Carboxyl Methyl Cellulose) TERHADAP KARAKTERISTIK BIODEGRADABLE FILM BERBASIS SELULOSA KULIT BUAH PINANG (Areca catechu L) EFFECT OF GLYCEROL AND CMC (Carboxyl Methyl Cellulose) ADDITION ON BIODEGRADABLE FILM CHARACTERISTIC OF ARECA NUT-PEEL (Areca catechu L) CELLULOSE BASED Julita, Sela; Zulferiyenni, Zulferiyenni; Sartika, Dewi; Koesoemawardani, Dyah
Jurnal Agroindustri Berkelanjutan Vol. 2 No. 2 (2023)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v2i2.8028

Abstract

Biodegradable film is an environmentally friendly plastic replacement packaging. Areca fruit peel has the potential to make biodegradable film because it contains high cellulose, which is 34.18%. This study aims to determine the effect of glycerol addition on the characteristics of areca nut peel-based biodegradable film, to determine the effect of CMC on the characteristics of areca nut peel-based biodegradable film, and to determine the interaction of glycerol and CMC to produce the best characteristics of areca nut peel-based biodegradable film. The study was arranged in RAKL with 2 factors and 3 replications. The first factor was the addition of glycerol with concentrations of 0.5% (G1), 1% (G2), and 1.5% (G3), and the second factor was the addition of CMC consisting of concentrations of 1% (C1), 2% (C2), and 3% (C3). Areca fruit peels were dried, mashed, filtered, soaked using 2.5% NaOH, hydrolyzed using 2% H2O2, and mixed with other ingredients. The data obtained were analyzed for variance and further tested with the Least Significant Difference Test (BNT) at the 5% level. The best research results were obtained in the interaction of 1% glycerol and 3% CMC treatment with a tensile strength of 71.87 MPa, percent elongation value of 26.27%, a thickness of 0.32 mm, water vapour permeability of 7.41 g/m2/hour, and biodegradability for 28 days.
PENDUGAAN MASA SIMPAN UDANG KEMAS BERBUMBU PADA SUHU DINGIN DENGAN METODE ARRHENIUS SHELF LIFE OF SPICED PACKED SHRIMP AT COLD TEMPERATURES WITH ARRHENIUS METHOD Kuncoro, Bagus Wahyu; Kustyawati, Maria Erna; Koesoemawardani, Dyah; Hidayati, Sri
Jurnal Agroindustri Berkelanjutan Vol. 2 No. 2 (2023)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v2i2.8102

Abstract

Vannamei shrimp (Litopenaeus vannamei) are easily damaged after harvesting. Processing shrimp in a variety of ways, including dried and frozen whole, processed heads, and peeled. Immersty of things into  seasoning liquid, which can result in seasoned instant shrimp products. The purpose of this study was to determine the shelf life of seasoned packaged shrimp stored at 10ºC, 20ºC, and room temperature (±30ºC) for 25 days and to observe changes in the water content of spiced shrimp. This study employed the Accelerated Shelf Life Testing (ASLT) method based on Arhenius with Microsoft Excel software, presented in graphs and tables. The findings were that seasoned shrimp had a shelf life of 25 days at 10 ºC, 20 days at 20 ºC, and 15 days at room temperature (30 ºC). 
PENGARUH PENAMBAHAN TEPUNG DAUN KELOR (Moringa Oleifera L.) TERHADAP KARAKTERISTIK FISIK, KIMIA DAN SENSORI SIOMAY IKAN NILA (Oreochromis niloticus) Arni, Siti Murdila; Koesoemawardani, Dyah; Indraningtyas, Lathifa; Zuidar, Ahmad Sapta
Jurnal Agroindustri Berkelanjutan Vol. 3 No. 2 (2024)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v3i2.9805

Abstract

Processed fishery products in the form of dumpling are high in carbohydrates and protein, because they are made from at least 30% minced meat mixed with flour and other ingredients.  However, dumpling is low in fiber and needs to be supplemented with high fiber ingredients, such as Moringa leaf flour.  The aim of this research is to determine the effect of adding Moringa leaf flour on the physical, chemical and sensory characteristics of tilapia dumpling, as well as to establish the proportion of Moringa leaf flour addition that produces the best tilapia dumpling in accordance with SNI 7756:2013.  The research was conducted using a Complete Randomized Block Design (RAKL) with one factor and four replications consisting of 6 levels, namely the concentration of Moringa leaf flour addition of 0% (P1), 1% (P2), 2% (P3), 3% (P4), 4% (P5) and 5% (P6).  The best treatment is determined using the star method.  The research findings indicated that the addition of Moringa leaf flour had influenced the physical, chemical, and sensory characteristics of tilapia fish dumpling.  The best treatment for tilapia dumpling was treatment P6 (5%) with a gel strength value of 122.37g, water content of 58.97%, texture of 3.24 (chewy), taste of 4.54 (very characteristic of Moringa), aroma of 4.75 ( very characteristic of Moringa) color of 4.87 (dark green), ash content of 2.24%, crude fiber content of 12.53%, fat content of 1.97%, protein content of 12.19% and antioxidant activity of 4087.90 ppm.
Pengaruh Perbandingan Konsentrasi Karagenan-Konjak Terhadap Karakteristik Fisikokimia dan Sensori Jelly Drink Sari Buah Pepaya (Carica papaya. (L). var. Calina) Pratiwi, Nova Andriani; Koesoemawardani, Dyah; Winanti, Diki; Nurainy, Fibra
Jurnal Agroindustri Berkelanjutan Vol. 3 No. 2 (2024)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v3i2.9820

Abstract

AbstractPapaya fruit is susceptible to damage and has a shorter shelf life so product diversification efforts are needed to extend the shelf life of papaya fruit. Efforts to diversify papaya fruit by innovating it into a papaya juice jelly drink. Making jelly drinks requires two gelling agents, namely carrageenan and konjac. This research was carried out to find the effect and appropriate formulation of carrageenan and konjac on the sensory, physical and chemical properties of papaya juice jelly drink. Formulation of carrageenan and konjac at 55%:45% (P1), 60%:40% (P2), 65%:35% (P3), 70%:30% (P4), 75%:25% (P5) , 80%:20% (P6). The formulation of the 6 samples was then tested for viscosity, syneresis, water content, pH, suction power scoring test, hedonic test based on taste, color, aroma and overall acceptability parameters. P3 is the most preferred and best formulation of carrageenan and konjac 70%:30% based on the quality of the chemical content. Scoring test results suction power value 3.31 (like), hedonic test taste 3.70 (like), aroma 3.33 (like), color 3.68 (like), overall acceptance 3.98 (very like), viscosity 12.00 dPa.s, syneresis 0.77 %, water content 80.35%, pH 3.92, total plate count 24.5x 102 and beta-carotene of 0.057 mg/ 100g. Keywords: papaya, carrageenan, konjac, jelly drink, viscosity AbstrakBuah pepaya rentan terhadap kerusakan dan memiliki daya umur simpan yang lebih pendek sehingga diperlukan upaya diversifikasi produk untuk memperpanjang umur simpan buah pepaya. Upaya diversifikasi buah pepaya dengan menginovasikannya menjadi jelly drink sari buah pepaya. Pembuatan jelly drink diperlukan dua bahan gelling agent yaitu karagenan dan konjak. Penelitian ini dilaksanakan untuk menemukan pengaruh dan formulasi yang tepat antara karagenan dan konjak terhadap sifat sensori, fisik dan kimia jelly drink sari buah pepaya. Formulasi dari karagenan dan konjak sebesar 55%:45% (P1), 60%:40% (P2), 65%:35% (P3), 70%:30% (P4), 75%:25% (P5), 80%:20% (P6). Formulasi ke 6 sampel di uji viskositas, sineresis, kadar air, pH, uji skoring daya sedot, uji hedonik berdasarkan parameter rasa, warna, aroma, dan penerimaan keseluruhan. P3 adalah formulasi karagenan dan konjak sebesar 70%:30% yang paling disukai dan terbaik berdasarkan mutu kandungan kimia. Hasil uji skoring nilai daya sedot 3,31 (suka), uji hedonik rasa 3,70 (suka), aroma 3,33 (suka), warna 3,68 (suka), penerimaan keseluruhan 3,98 (sangat suka), viskositas 12,00 dPa.s, sineresis 0,77 %, kadar air 80,35%, pH 3,92, uji angka lempeng total 24,5x 102dan beta-karoten sebesar 0,057 mg/100g. Kata kunci: pepaya, karagenan, konjak, jelly drink, viskositas
PENGARUH PENAMBAHAN KARAGENAN TERHADAP KARAKTERISTIK FISIK DAN SENSORI MI BASAH SUBSTITUSI TEPUNG KEDELAI (Glycine max (L.) Merill) -, Naomi Azzahra; Koesoemawardani, Dyah; Danar Tri Winanti, Diki; Nurainy, Fibra
Jurnal Agroindustri Berkelanjutan Vol. 4 No. 1 (2025)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v4i1.10867

Abstract

Food diversification using soy flour in made wet noodles has been carried out in Indonesia. However, the absence of gluten in soybeans can reduce the physical characteristics of the resulting wet noodles. Natural additives in the form of carrageenan are known to form thermoreversible elastic gels. This study aims to determine the effect of adding carrageenan on the characteristics of wet noodles substituted with soy flour and to determine the addition of carrageenan with the characteristics of the best wet noodles substituted with soy flour according to SNI 2987-2015. The study used a Completely Randomized Block Design (RAKL) with one factor with four replications. The factors used were carrageenan and glucomannan formulations with 6 treatment levels, namely P1 (0%), P2 (4%), P3 (8%), P4 (12%), P5 (16%), P6 (20%). Data were analyzed using the Barlett and Tukey test, followed by the ANOVA test and the honest significant difference (BNJ) test at the 5% level. The results showed that the addition of carrageenan affected the physical and sensory properties of wet noodles substituted with soy flour. The best wet noodle treatment was treatment P4 (12% carrageenan) with a water content of 70.08%, cooking loss of 1.53%, elongation of 17.50%, texture score (between chewy and slightly chewy), colour score (between light brown and light brown), and protein content of 23.1%.
PENGARUH PENAMBAHAN TEPUNG PEGAGAN (Centella asiatica) DENGAN KONSENTRASI YANG BERBEDA TERHADAP SIFAT SENSORI DAN KIMIA PERMEN KERAS (Hard candy) Apriyanti, Anggun; Hidayati, Sri; Setiawan, Teguh; Koesoemawardani, Dyah
Jurnal Agroindustri Berkelanjutan Vol. 4 No. 2 (2025)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v4i2.10908

Abstract

Permen merupakan jenis produk makanan yang termasuk dalam kategori gula-gula dan biasanya dibuat menggunakan gula sebagai bahan utamanya. Penambahan tepung daun pegegan berpengaruh terhadap sifat sensori permen keras sehingga diperlukan konsentrasi yang tepat agar mendapatkan permen keras yang disukai oleh konsumen. Tujuan penelitian ini yaitu mengetahui pengaruh konsentrasi tepung pegagan terhadap karakteristik dan sifat sensori permen keras, menentukan konsentrasi tepung pegagan yang menghasilkan permen keras dengan karakteristik kimia dan sensori yang terbaik. Penelitian ini disusun dalam Rancangan Acak Kelompok Lengkap (RAKL) dengan satu faktor yaitu penambahan tepung pegagan dengan enam taraf 0 g, 1 g, 1,5 g, 2 g, 2,5 g, dan 3 g dengan 4 kali pengulangan. Data yang diperoleh dianalisis  menggunakan uji BNT taraf 5%. Hasil penelitian menunjukkan bahwa penambahan tepung pegagan tidak berpengaruh nyata terhadap tekstur tetapi berpengaruh terhadap kadar air, kadar abu dan sifat sensori permen keras meliputi aroma, warna dan rasa. Konsentrasi tepung pegagan terbaik yaitu 1% yang menghasilkan kadar air sebesar 1,16%, kadar abu 110% sesuai dengan SNI 3547-1-2008, skor aroma 4,23 (tidak langu), warna 4,21 ( hijau), rasa 4,16 (manis) dan penerimaan keseluruhan 4,16 (suka). Kata kunci: Permen keras, sensori, tepung pegagan
PENGARUH PERBANDINGAN IKAN TONGKOL DAN JAMUR TIRAM PUTIH (Pleurotus ostreatus) TERHADAP KARAKTERISTIK FISIK, KIMIA DAN SENSORI BAKSO IKAN TONGKOL (Euthynnus affinis nurainy, Yulia; Koesoemawardani, Dyah; Nurainy, Fibra
Jurnal Agroindustri Berkelanjutan Vol. 4 No. 2 (2025)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v4i2.11053

Abstract

ABSTRAK  PENGARUH PERBANDINGAN IKAN TONGKOL DAN JAMUR TIRAM PUTIH (Pleurotus ostreatus) TERHADAP KARAKTERISTIK FISIK,  KIMIA DAN SENSORI BAKSO IKAN TONGKOL (Euthynnus affinis)  Oleh  Yulia Nurainy  Penelitian mengenai pengaruh perbandingan ikan tongkol dan jamur tiram putih (Pleurotus ostreatus) terhadap karakteristik fisik, kimia, dan sensori bakso ikan tongkol telah dilakukan. Penambahan jamur tiram putih diharapkan dapat meningkatkan kadar serat, memperbaiki warna, dan tekstur bakso ikan tongkol. Penelitian ini menggunakan Rancangan Acak Kelompok Lengkap (RAKL) dengan enam perlakuan perbandingan ikan tongkol dan jamur tiram putih (100:0%, 90:10%, 80:20%, 70:30%, 60:40%, 50:50%) dan empat kali ulangan. Hasil penelitian menunjukkan bahwa penambahan jamur tiram putih berpengaruh sangat nyata terhadap kadar air, kadar abu, warna sensori, tekstur fisik, dan rasa sensori, tetapi tidak berpengaruh nyata terhadap aroma sensori, tekstur sensori, dan penerimaan keseluruhan. Perlakuan terbaik adalah pada perbandingan 70% ikan tongkol dan 30% jamur tiram putih (Y4) dengan karakteristik kadar air 68,16%, kadar abu 2,46%, kadar protein 9,80%, kadar serat kasar 0,63%, warna putih keabuan, aroma tidak amis, tekstur agak kenyal, serta rasa dan penerimaan keseluruhan dalam kategori “suka”, sesuai dengan standar mutu SNI 7266:2017. Kata kunci: bakso ikan tongkol, jamur tiram putih, karakteristik fisik, kimia, sensori
PENGARUH PENAMBAHAN EKSTRAK BUAH MAHKOTA DEWA (Pahleria macricarpa) PADA ABON IKAN TUHUK (Marlin) Ningrum, Billa Aprilia; Rangga, Azhari; Koesoemawardani, Dyah; Herdiana, Novita; Nurainy, Fibra
Jurnal Agroindustri Berkelanjutan Vol. 1 No. 1 (2022)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v1i1.5624

Abstract

Abon ikan tuhuk sangat rentan terhadap ketengikan, Ketengikan terjadi karena asam lemak pada suhu ruang dirombak akibat hidrolisis atau oksidasi sehingga perlu adanya penambahan antioksidan untuk menekan laju asam lemak bebas. Tujuan penelitian adalah untuk mengetahui pengaruh penambahan ekstrak buah mahkota dewa (Phaleria macrocarpa) terhadap perubahan asam lemak bebas yang terkandung dalam abon ikan tuhuk (marlin) yang disimpan selama 28 hari. Antioksidan yang digunakan yaitu ekstrak buah mahkota dewa dengan konsentrasi 0%, 1%,2% 3% dan 4%. Penelitian dilakukan menggunakan Rancangan acak Lengkap faktor tunggal. Data diuji lanjut dengan Uji Beda Nyata (BNT) pada taraf 1%. Ekstrak buah mahkota dewa pada abon ikan tuhuk berpengaruh nyata terhadap perubahan total asam lemak bebas, tetapi tidak berpengaruh nyata terhadap rasa, aroma, warna dan tekstur. Konsentrasi yang terpilih yaitu pada penambahan sebesar 4% dengan kriteria rasa khas abon, aroma tidak tengik, tekstur kering, warna kuning kecoklatan, dengan kandungan asam lemak bebas sebesar 7,56%, kadar lemak 25,58%, kadar air 5,95%, kadar abu 6,56%, kadar protein 29,56%, kadar karbohidrat 28,88%, kadar gula 26% dan serat kasar 2,71%.Kata kunci: antioksidan, mahkota dewa, abon ikan tuhuk
Co-Authors -, Naomi Azzahra Ahmad Sapta Zuidar Ahmad Sapta Zuidar Amelia, Leona Andani, Paramestia Apriyani, Tias Apriyanti, Anggun Arni, Siti Murdila Azhari Rangga Citra, Meitriliana Danar Tri Winanti, Diki DEWI SARTIKA Endi Hermawan, Yogi Erdi Suroso Esa Ghanim Fadhallah Fibra Nurainy Herdiana, Novita Hotma Ria Tumanggor Indraningtyas, Lathifa Julita, Sela Kuncoro, Bagus Wahyu Lola Anandya Inke Mahrus Ali Maria Erna Kustyawati Moralita Tauhid Nafsiah, Ibdatin Nida Rianda Nabila Ningrum, Billa Aprilia Nurainy, Yulia Nurlita, Wana Otik Nawansih Pratiwi, Nova Andriani RIBUT SUGIHARTO Rukmini Susilowati Safitri, Melda Samsul Rizal Siti Nurdjanah Siti Nurdjanah Siti Nurjanah Sri Hidayati Sri Hidayati Suharyono AS Suharyono Suharyono Susilawati, Susilawati Sussi Astuti Teguh Setiawan Wahyu Nugraha Winanti, Diki yuliana, nety Zulferiyenni, Zulferiyenni