Garuda - Garba Rujukan Digital

p-Index From 2021 - 2026

3.492

P-Index

This Author published in this journals

All Journal Jurnal Gizi dan Pangan Jurnal Ilmu Pertanian Indonesia Media Gizi dan Keluarga Journal of Tropical Life Science : International Journal of Theoretical, Experimental, and Applied Life Sciences Jurnal AGROTEKNOLOGI Media Kesehatan Masyarakat Indonesia agriTECH Jurnal Media Gizi Indonesia (MGI) Indonesian Journal of Cancer GIZI INDONESIA JURNAL PENDIDIKAN JASMANI DAN OLAHRAGA Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) AcTion: Aceh Nutrition Journal Jurnal Gizi dan Pangan Soedirman (JGPS) Amerta Nutrition Jurnal Kesehatan Journal of the Indonesian Medical Association : Majalah Kedokteran Indonesia ARTERI : Jurnal Ilmu Kesehatan Journal SAGO Gizi dan Kesehatan Nutriology: Jurnal Pangan, Gizi, Kesehatan Jurnal Ilmiah Kesehatan (JIKA) Journal Of Applied Food And Nutrition Berita Kedokteran Masyarakat Jurnal Ilmu Gizi dan Dietetik

Lilik Kustiyah

Departemen Gizi Masyarakat, Fakultas Ekologi Manusia (FEMA), Institut Pertanian Bogor, Jl. Raya Darmaga, Bogor 16880

Author-ID : 302744

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Dentistry Education Electrical & Electronics Engineering Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Other

Published : 55 Documents Claim Missing Document

Claim Missing Document

Articles

1 2 3 4 5

KONSUMSI IKAN PADA IBU HAMIL DAN KAITANNYA DENGAN OUTCOME KELAHIRAN Rendra Kusuma; Ali Khomsan; Lilik Kustiyah
Media Kesehatan Masyarakat Indonesia Vol. 13 No. 4: DESEMBER 2017
Publisher : Faculty of Public Health, Hasanuddin University, Makassar

Konsumsi ikan ibu hamil yang rendah menjadi faktor risiko yang kuat pada kejadian persalinan prematur dan bayi berat lahir rendah. Tujuan dari penelitian ini mengetahui faktor yang memengaruhi outcome kelahiran. Penelitian ini didanai oleh Neys-van Hoogstraten Foundation. Desain penelitian ini adalah cohort study dengan jumlah subjek sebanyak 41 di Kecamatan Lenteng dan 38 ibu hamil di Kecamtan Kalianget, Kabupaten Sumenep. Data usia, pendidikan, pendapatan, ukuran rumah tangga, berat badan pra-hamil, dan paritas ibu diperoleh dengan wawancara menggunakan kuesioner, tinggi badan ibu menggunakan microtoise, asupan energi menggunakan recall 2x24 jam, konsumsi ikan menggunakan semi-quantitative food frequency questionnaire. Berat, panjang, dan lingkar kepala lahir bayi berdasarkan catatan bidan. Analisis data menggunakan korelasi pearson dan regresi linier berganda. Hasil penelitian menunjukkan rata-rata konsumsi ikan ibu sebesar 61,8 gram. Rata-rata berat, panjang, dan lingkar kepala bayi lahir sebesar 3090,5 gram, 49,1 sentimeter, dan 33,3 sentimeter. Terdapat hubungan yang signifikan antara konsumsi ikan dan tinggi badan ibu dengan berat dan panjang lahir bayi. Terdapat hubungan yang signifikan antara konsumsi ikan ibu dengan lingkar kepala lahir bayi. Konsumsi ikan dan tinggi badan ibu menjadi faktor yang memengaruhi berat lahir bayi. Konsumsi ikan menjadi faktor yang memengaruhi panjang dan lingkar kepala lahir bayi.

School Based Intervention sebagai Upaya Perbaikan Konsumsi Buah dan Sayur Siswa Sekolah Dasar Damelya Patricksia Dampang; Lilik Kustiyah; Cesilia Meti Dwiriani
Media Kesehatan Masyarakat Indonesia Vol. 14 No. 3: SEPTEMBER 2018
Publisher : Faculty of Public Health, Hasanuddin University, Makassar

School age children are susceptible to experiencing nutritional problems, one of which is due to environmentalfactors, especially the physical environment which provides broad, affordable food, higher energy densityand lack of consumption of fruits and vegetables. The efforts to improve the habit of eating fruits and vegetables inschool children is the existence of school based intervention. This study aim to analyze the effect of school basedintervention program to increase of fruit and vegetable consumption of elementary school students. The studytook place from February to May 2017 in Nganjuk, East Java. This study used experimental design with pre-postintervention with the number of subjects is 50 students (10-13 years) given three types of interventions is schoolgardening, cooking class, and giving of fruit and vegetables in school. The results showed that the presence ofthese three interventions can increased fruit consumption 130 g/day and vegetable 100 g/day and the availabilityof fruit and vegetables at home increased 81 g/week and 182 g/week. The results from recall SQ-FFQ 2x24 hoursshowed the average consumption of energy density decreased from 1420 kcal to 1241 kcal. Based on these results,school based intervention can be used as a strategy to increase fruit and vegetable consumption and availabilityfruit and vegetable at home

Bioavailabilitas Fortifikan, Daya Cerna Protein, serta Kontribusi Gizi Biskuit yang Ditambah Tepung Ikan Gabus (Ophiocephalus striatus) dan Difortifikasi Seng dan Besi Dewi Kartika Sari; Sri Anna Marliyanti; Lilik Kustiyah; Ali Khomsan; Tommy Marcelino Gantohe
agriTECH Vol 34, No 4 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

This research aimed to evaluate the bioavailability of fortificant, protein digestibility, and nutrition contribution of biscuits supplemented with snakehead fish flour and fortified with Zn and Fe. Randomized complete design was used in this research which consisted of two steps, namely: 1) Zn and Fe microencapsulation, 2) formulation of biscuit supplemented with fish flour 15% which fortified with Zn and Fe. Level of Zn and Fe per servingsize were to meet 25%, 50% and 100% of RDA. Based on ANOVA showed that there were no significantly difference on bioavailability of Zn and Fe on various fortification level (p>0.05). Biscuits fortified with Zn and Fe to meet 50% RDA per serving size had the highest bioavailability of 76.32% and 41.80%, respectively. This biscuits was chosen for further analysis namely physical and chemical characteristics and protein digestibility. Result of analysis showed that the chosen biscuits more crunchy than those the commercial biscuits. Each a hundred grams of biscuits contained moisture, ash, protein, fat, carbohydrate, energy, Fe and Zn of about 2.73 g, 2.80 g, 13.34 g, 24.53 g, 57.32 g , 503 kcal, 11.7 % and 8.83%, respectively and had protein digestibility of 78.45%. This biscuits was in range of quality standards for biscuits SNI 01-2973-1992. The contribution of the chosen biscuits on RDA of energy, protein, Fe and Zn were 19,48%; 20,51%; 74,44%; 54.44%, respectively.ABSTRAKPenelitian ini bertujuan untuk mempelajari bioavailabilitas fortifikan, daya cerna protein, dan kontribusi gizi biskuit ikan gabus yang ditambahkan tepung ikan gabus dan difortifikasi dengan Zn dan Fe. Rancangan percobaan yang digunakan adalah RAL. Penelitian terdiri atas dua tahap, yaitu pertama adalah melakukan mikroenkapsulasi mineral Zn dan Fe, kedua formulasi biskuit berbasis 15% tepung ikan gabus yang difortifikasi dengan mineral Zn dan Fe dengan taraf fortifikasi, yaitu sebesar 25%, 50%, dan 100% AKG per serving size. Terhadap biskuit yang dihasilkan dilakukan analisis bioavailabilitas Zn dan Fe. Hasil sidik ragam menunjukkan bahwa bioavailabilitas Zn dan Fe tidak berbeda nyata pada berbagai taraf fortifikasi (p>0.05). Biskuit hasil fortifikasi Zn dan Fe sebesar 50% AKG memiliki bioavailabilitas tertinggi, yaitu masing-masing 76,32% dan 41,80%. Formula biskuit ini dipilih untuk dianalisis lebih lanjut, yang meliputi analisis sifat fisik, kimia, dan daya cerna protein. Hasil analisis menunjukkan bahwa biskuit terpilih tersebut lebih renyah daripada biskuit komersial. Dalam 100 g biskuit tersebut terkandung air, abu, protein, lemak, dan karbohidrat berturut-turut sebesar 2,73 g; 2,08 g; 13,34 g; 24,53 g; 57,32 g; serta energi sebesar 503 kkal. Kadar Fe dan Zn biskuit terpilih tersebut adalah 11,7 mg dan 8,83 mg/100 g; dengan daya cerna protein sebesar 78,45%. Biskuit berbasis tepung ikan gabus 15% yang difortifikasi Zn dan Fe sebesar 50% AKG memenuhi standar kualitas biskuit SNI 01-2973-1992. Kontribusi biskuit terpilih terhadap AKG energi, protein, Fe dan Zn berturut-turut adalah 19,48%; 20,51%; 74,44%; 54.44%.

Uji Organoleptik Formulasi Biskuit Fungsional Berbasis Tepung Ikan Gabus (Ophiocephalus striatus) Dewi Kartika Sari; Sri Anna Marliyati; Lilik Kustiyah; Ali Khomsan; Tommy Marcelino Gantohe
agriTECH Vol 34, No 2 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

This study was aimed to investigate functional biscuit formulation based on snakehead fish flour. Research design used was complete randomized design. First step of the study was to characterize and develop snakehead fish flour, the second step was to determine functional biscuit formulation with four treatments: 0%, 10%, 15% and 20% fish flour (FF) of total weight of biscuit dough. Characterization of snakehead fish flour showed that nutrient content in 100 g was water 13.61%, ash 5.96%, protein 76.9%, fat 0.55%, carbohydrate 3.53%, Zn 3.09 mg and Fe 4.43 mg, in accordance to fish flour quality SNI 01-2715-1996/Rev.92. Snakehead fish flour also contained albumin 24.25%. Organoleptic study in the form of hedonic test to 30 semi trained panelist showed that the highest acceptance percentage on color and odor was in 15% FF which were 96.67% and 63.33%, respectively. Highest texture acceptance was in 15% FF which was 73.33% and highest flavour acceptance was in 10% FF which was 58.33%. The acceptability of respondent showed that snakehead fish flour treatment had a significant effect (p<0.05) on biscuit texture but it had no a significant effect (p>0.05) on biscuit odor, flavour, color and overall. Based on subjects acceptance, biscuit formula with 15% snakehead fish flour substitution was selected.ABSTRAKPenelitian ini bertujuan untuk mempelajari formulasi biskuit fungsional berbasis tepung ikan gabus. Rancangan percobaan yang digunakan adalah RAL (Rancangan Acak Lengkap). Tahap pertama penelitian melakukan karakterisasi dan pembuatan tepung ikan gabus, sedangkan tahap kedua penelitian menentukan formulasi biskuit fungsional dengan empat taraf perlakuan, yaitu 0%, 10%, 15%, dan 20% tepung ikan (TI) terhadap total berat adonan biskuit. Hasil karakterisasi tepung ikan gabus menunjukkan kandungan gizi dalam 100 g bahan adalah air 13,61%, abu 5,96%, protein 76,9%, lemak 0,55%, karbohidrat 3,53%, Zn 3,09 mg dan Fe 4,43 mg, sesuai dengan mutu tepung ikan SNI 01-27151996/Rev.92. Tepung ikan gabus juga mengandung albumin sebesar 24,25%. Hasil uji organoleptik biskuit berupa uji hedonik oleh 30 orang panelis semi terlatih menunjukkan bahwa persentase penerimaan panelis terhadap warna dan aroma tertinggi pada 20% TI dengan penerimaan masing-masing sebesar 96,67% dan 63,33%. Tekstur tertinggi pada 15% TI sebesar 73,33% dan rasa tertinggi pada 10% TI sebesar 58,33%. Penerimaan panelis menunjukkan bahwa perlakuan tepung ikan gabus berpengaruh nyata (p<0,05) terhadap tekstur biskuit, namun tidak berpengaruh nyata (p>0,05) terhadap aroma, rasa, warna dan keseluruhan biskuit. Berdasarkan pertimbangan penerimaan panelis maka terpilih formula biskuit dengan substitusi 15% tepung ikan gabus.

PENGARUH INTERVENSI GIZI MULTIKOMPONEN PADA GURU, ORANG TUA DAN SISWA SEKOLAH DASAR TERHADAP PENGETAHUAN, SIKAP DAN KETERSEDIAAN BUAH SAYUR DI RUMAH[Effect of Multicomponent Nutrition Intervention on Teachers, Parents, and Elementary School Students towards Knowledge, Attitude and Availability of Fruits and Vegetables at Home] Nila Reswari Haryana; Lilik Kustiyah; Siti Madanijah
Media Gizi Indonesia Vol. 14 No. 1 (2019): JURNAL MEDIA GIZI INDONESIA
Publisher : Universitas Airlangga

Consumption of fruits and vegetables in children is strongly influenced by several factors, such as lack of knowledge and attitude. However, eating behavior in children is also caused by the behavior of teachers and parents in eating fruits and vegetables which also influenced by knowledge and attitude. Therefore the purpose of this study was to analyze the effect of multicomponent nutrition intervention on teachers, parents, and elementary school students towards knowledge, attitude, and availability of fruits and vegetables at home. The design of this study was quasi-experimental. The intervention given to the subjects were nutritional education to three groups and giving fruits and vegetables in Nganjuk District, East Java in February-May 2017. Subjects were 10 teachers, 31 parents and 31 students. The data were analyzed by Friedman-test. After intervention, there was a significant increase of knowledge and attitude in teachers and (p=0.009) in students (p=0.000) and parents (p=0.000). Fruit availability at home increased significantly (p<0.05), on the other hand, vegetables availability not significantly increased. Involving teachers and parents were important in nutrition intervention for children. Increasing the availability of fruits and vegetables at home can increase children fruit consumption.

Pengaruh Pemanfaatan Tepung Buah Kersen (Muntingia calabura L.) dan Substitusi Gula terhadap Kandungan Gizi, Antioksidan dan Organoleptik Biskuit The Effect of Calabura Fruit (Muntingia calabura L.) Flour Utilization and Sugar Substitution on Nutritional, Antioxidants and Organoleptics of Biscuit Deya Silviani; Sri Anna Marliyati; Lilik Kustiyah
Media Gizi Indonesia Vol. 17 No. 1 (2022): JURNAL MEDIA GIZI INDONESIA (NATIONAL NUTRITION JOURNAL)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v17i1.33-42

Perubahan pola konsumsi ke pola yang kurang sehat seperti peningkatan konsumsi gula dan rendahnya konsumsi sayur dan buah, berkontribusi terhadap peningkatan prevalensi overweight dan obesitas di Indonesia. Overweight dan obesitas merupakan faktor resiko penyakit tidak menular. Pada penderita obesitas terjadi peningkatan stres metabolik, yang lebih lanjut dapat memicu penyakit tidak menular. Buah kersen (Muntingia calabura L.) memiliki potensi gizi dan antioksidan yang dapat dimanfaatkan pada pengembangan produk pangan. Pemanfaatan buah kersen dan substitusi gula pada biskuit dapat dilakukan sebagai upaya untuk membuat produk biskuit menjadi lebih bergizi, mengandung antioksidan dan rendah gula yang dapat berkontribusi pada pencegahan faktor resiko overweight dan obesitas. Penelitian ini bertujuan untuk menganalisis pengaruh pemanfaatan tepung buah kersen dan substitusi gula terhadap kandungan gizi, kandungan antioksidan, aktivitas antioksidan, karakteristik organoleptik serta karakteristik fisik biskuit. Rancangan Percobaan yang digunakan adalah Rancangan Acak Lengkap Faktorial dengan dua faktor, yaitu substitusi tepung buah kersen dan substitusi gula. Analisis yang dilakukan meliputi analisis kandungan gizi, kadar dan aktivitas antioksidan, dan kekerasan. Pengaruh perlakuan terhadap kandungan zat gizi dianalisis menggunakan sidik ragam (ANOVA), sedangkan terhadap sifat organoleptik menggunakan Kruskal Wallis. Hasil penelitian menunjukkan bahwa substitusi tepung buah kersen dan gula memberikan pengaruh terhadap kadar abu serta kandungan dan aktivitas antioksidan biskuit (p<0,05), namun tidak berpengaruh pada karakteristik organoleptik biskuit. Peningkatan taraf substitusi tepung buah kersen meningkatkan aktivitas dan kadar antioksidan biskuit.

PENGEMBANGAN PRODUK MINUMAN SARI BUAH TOMAT DAN BEKATUL SEBAGAI MINUMAN FUNGSIONAL Lilik Kustiyah; Evy Damayanthi; Henry Farizal
JURNAL AGROTEKNOLOGI Vol 8 No 01 (2014)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (232.723 KB)

Tomato and rice bran are highly potential as source of antioxidant.But, proper processing need to optimize its potency as source of antioxidant.The objective of this experimental research was to develop tomato juice (TJ) and rice bran (RB) drinkwhich high content of its active compound. Preparation of material was making TJ and RB powder. To make TJ was used 2 treatment, i.e. blanching and filtering To improve acceptance of RB drink, it was addition of flavor (vary in type and concentration) to RB powder, and then applied organoleptic test to get the best acceptance of RB drink. Then,analyzing of nutrient content (NC) and soluble fiber (SF) of TJ and RB powder, and total carotene (TC) of TJ were applied. Development of this functional drink and its content analyzes was done at Laboratory of Community Nutrition Department, Bogor Agricultural University. Result showed that NC, SF and TC of TJ between treatment weren’t significantly different (p>0.05). TC of TJ was blanched-unfiltered (TJBU), blanched-filtered (TJBF), not blanched-unfiltered (TJNU), and not blanched-filtered (TJNF) were 13.7641, 12.4835, 13.7132, dan 12.2867 ppm, respectively. SF of TJBU, TJBF, TJNU, TJNF, and RB powder were 4.49%, 3.09%, 4.92%, 4.76%, dan 6.53%, respectively. The best acceptance of RB drink was flavored by 0.75%. cappuccino. So, TJ and RB drink can be used as an alternative of functional drink.Keywords: carotene, flavor, functional drink, rice bran, tomato

Perilaku Makan dan Aktivitas Sedentari pada Remaja Gizi Lebih di SMP Negeri 4 Kota Samarinda: Study Cross-Sectional Iriyani Kamaruddin; Faisal Anwar; Lilik Kustiyah; Hadi Riyadi
Jurnal Kesehatan Vol 9 No 3 (2021): Desember
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jkes.v9i3.248

Nutrition is more of an imbalance of energy intake with low energy expenditure or physical activity. Nutrition greatly affects the nutritional and health conditions of adolescents in the future or as adults. To analyze the relationship between eating behavior and sedentary activity in overnutrition adolescents at junior high school 4 Samarinda City. This study used a cross sectional design, with research subjects as many as 424 students (295 students with normal nutrition and 129 students with overnutrition). Taking the subject with purposive sampling method. Collecting data using a questionnaire on eating behavior and sedentary activity. Data were analyzed using Chi-Square, Mann Whitney and Spearman statistical tests. The results showed that there was a significant relationship between eating behavior (p = 0.047) and sedentary activity (p = 0.336) in overnutrition adolescents. Insufficient eating behavior and high sedentary activity are associated with overnutrition. Adolescents should pay more attention to the selection of healthy foods and balanced nutrition and increase physical activity.

Pengaruh Pendidikan Gizi terhadap Pengetahuan, Sikap, dan Keterampilan Kader Melakukan Konseling Gizi di Posyandu Adillah Imansari; Siti Madanijah; Lilik Kustiyah
Amerta Nutrition Vol. 5 No. 1 (2021): AMERTA NUTRITION
Publisher : Universitas Airlangga, Kampus C, Mulyorejo, Surabaya-60115, East Java, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v5i1.2021.1-7

Latar Belakang: Pendidikan gizi dapat berpengaruh terhadap peningkatan pengetahuan, sikap dan keterampilan kader dalam mendeteksi status gizi balita secara dini di posyandu. Tujuan: Menganalisis pengaruh pendidikan gizi terhadap pengetahuan, sikap dan keterampilan konseling gizi di posyandu. Metode: Desain penelitian ini menggunakan quasi experiment dengan rancangan non randomized control group pre-test – post-test. Subjek penelitian berjumlah 60 kader dari Kecamatan Tatanga, Kota Palu yang dibagi menjadi 2 kelompok yaitu kelompok intervensi dan kontrol. Penelitian ini dilaksanakan pada bulan Juni –Agustus 2019. Kelompok intervensi diberikan pendidikan gizi sebanyak 3 kali dengan teknik ceramah, simulasi dan praktik dengan menggunakan modul. Kelompok kontrol diberikan pendidikan gizi sebanyak 1 kali dengan teknik ceramah tanpa modul . Analisis menggunakan independen t-test dan paired t-test. Hasil: Kelompok intervensi mengalami peningkatan pengetahuan post-test 1 sebesar 21.96 poin dan post-test 2 meningkat sebesar 0.4 poin; sikap post-test 1 meningkat sebesar 6.73 poin dan post-test 2 meningkat sebesar 0.07 poin; keterampilan post-test 1 meningkat sebesar 21.94 poin dan post-test 2 meningkat sebesar 0.26 poin. Sementara kelompok kontrol mengalami peningkatan pengetahuan post-test 1 sebesar 11.17 poin dan saat post-test 2 meningkat sebesar 8.63 poin; sikap post-test 1 meningkat sebesar 0.27 poin dan post-test 2 menurun sebesar 0.94 poin; keterampilan post-test 1 meningkat sebesar 7.22 poin dan post-test 2 menurun 0.28 poin. Kesimpulan: Nilai pengetahuan, sikap dan keterampilan kader pada kelompok intervensi siginifikan lebih baik daripada kelompok kontrol. Pendidikan gizi dengan simulasi dan praktik sebaiknya dilakukan secara berkelanjutan sehingga pengetahuan, sikap dan keterampilan kader tetap terjaga lebih baik.

Breakfast Habits of Adolescents in Bandung Hurry Mega Insani; Lilik Kustiyah; Cesilia Meti Dwiriani
Journal of Applied Food and Nutrition Vol 1, No 1 (2020)
Publisher : Universitas Pendidikan Indonesia

Co-Authors A.A. Ketut Agung Cahyawan W Ade Chandra Iwansyah Ade Chandra Iwansyah Adillah Imansari Ali Khomsan Amirian Amirian Arnelia ., Arnelia Cesilia M Dwiriani Cesilia Meti Dwiriani Cindra Tri Yuniar Damayanthi -, Damayanthi Dampang, Damelya Patricksia Dewi Kartika Sari Dewi, Mira Deya Silviani Dodik Briawan Drajat Martianto Dyah Santi Puspitasari Dyah Umiyarni Purnamasari El Zenitia Villa Rinjani Engkun Rohimah Evy Damayanthi Faisal Anwar Fauziyah, A'immatul Hadi Riyadi Hadipoetro, Ferial Hadipoetro, Ferial Hamidah Aula Rusydiana Hardinsyah Haryana, Nila Reswari Henry Farizal Henry Farizal Hidayat Syarief Hurry Mega Insani Ikeu Ekayanti Ikeu Tanziha Iriyani K Iriyani K Iriyani Kamaruddin Iriyani Kamaruddin, Iriyani Irman Hermadi Junus, Ruqayah Kardinah -, Kardinah Katrin Roosita Lestari, Chendy Tata Made Darawati Mahani Khalid Marina Indriasari Maya Utami Widhianti Mia Mustika Hutria Utami Mira Dewi Mira Dewi Muh. Guntur Sunarjono Putra Muh. Guntur Sunarjono Putra Muhamad Rizal Martua Damanik Muhammad Hanafi Muhammad Hanafi Muhammad Mifthah Faridh Chairil Mury Kuswari Nastiti Kusumorini Neti Hernawati Nur Khoiriyah Nurjannah Dongoran Nurly Qurrota Aini Putra, Muh Guntur Sunarjono Putra, Muh. Guntur Sunarjono Putra, Muh. Guntur Sunarjono Ramadani, Elvy Ratika Putriastuti Rendra Kusuma Rimbawan , Rusman Efendi Sentanu, Mutiara Ayu Septiani, Eka Siti Helmyati Siti Madanijah Siti Madanijah Sri Anna Marliyanti Sri Anna Marliyati Sri Hartati R. Suradijono Sri Yuliani Sumali M Atmojo Syifa, Nisa Hidayatus Taufik, Ides Haeruman Tika Nurmalasari Tommy Marcelino Gantohe Trias Mahmudiono Wilda Haerul Fazaarah Yayuk Farida Baliwati Yekti Widodo Yusi Ariska, Yusi

Title

Found 55 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 55 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 55 Documents
Search