Garuda - Garba Rujukan Digital

p-Index From 2021 - 2026

1.452

P-Index

This Author published in this journals

All Journal MEDIA PETERNAKAN - Journal of Animal Science and Technology Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Veteriner Jurnal AGROTEKNOLOGI Jurnal Ilmu Dasar Jurnal Penelitian Pascapanen Pertanian Jurnal Pangan dan Agroindustri agriTECH BERITA BIOLOGI ANNALES BOGORIENSES TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Jurnal Mutu Pangan : Indonesian Journal of Food Quality Jurnal Kedokteran Hewan Jurnal Standardisasi

Harsi D. Kusumaningrum

Departemen Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Kampus IPB, Darmaga, Jl. Lingkar Akademik, Babakan, Kec. Dramaga, Bogor, Jawa Barat 16680

Author-ID : 303157

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Control & Systems Engineering Economics, Econometrics & Finance Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Mathematics Medicine & Pharmacology Public Health Social Sciences Veterinary Other

Published : 37 Documents Claim Missing Document

Claim Missing Document

Articles

1 2 3 4

AKTIVITAS ANTIBAKTERI DAN ANTIOKSIDAN HIDROLISAT HASIL HIDROLISIS PROTEIN SUSU KAMBING DENGAN EKSTRAK KASAR BROMELIN Eni Kusumaningtyas; Raphaella Widiastuti; Harsi Dewantari Kusumaningrum; Maggy Thenawidjaja Suhartono
Jurnal Teknologi dan Industri Pangan Vol. 26 No. 2 (2015): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Goat milk is highly nutritious foodstuffs that beneficial for improving health. The milk contains bioactive peptides which produced by hydrolysis process. The aim of this study was to evaluate antibacterial and antioxidant activities of hydrolisate produced from hydrolysis of goat milk protein by crude bromelain extract. Hydrolysis of goat milk protein was conducted using crude bromelain (0.1 U/mL) at pH 6, 50°C for 60 min. Hydrolysate was fractionated by using membrane molecular weight cut off 10 kDa. hydrolysate before and after fractionation were assayed for antibacterial and antioxidant activities. Toxicity of the Hydrolysate was determined by hemolysis assay. The result showed that the hydrolysate before and after fractionation inhibited growth of E. coli, S. Typhimurium and L. monocytogenes. Hydrolysate after fractionation has higher antibacterial activity indicated that fractionation was able to improve antibacterial activities of the hydrolysate fraction. The hydrolysate showed scavenging activity to ABTS and DPPH radicals. Fraction <10 kDa has the highest antioxidant activity against both ABTS and DPPH radicals. Hemolysis assay showed that hydrolysate before and after fractionation did not cause lysis of red blood cells, indicating safe for application. Both fraction <10 kDa and >10 kDa not only showed absence of hemolysis but also they were able to reduce autolysis of red blood cells. The result showed that hydrolysate from goat milk hydrolyzed by bromelain were able to be antibacterial and antioxidant.

PEMANFAATAN AKTIVITAS ANTIMIKROBA SAPONIN DAUN PEPAYA PADA KEMASAN KELOBOT JAGUNG Sri Wahyuningsih; Nugraha E. Suyatma; Harsi D. Kusumaningrum
Jurnal Teknologi dan Industri Pangan Vol. 27 No. 1 (2016): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

This study aimed to utilize saponins from papaya leaves as antifungal on maize husk packaging. Crude and semi-pure saponins were extracted from papaya leaves using Soxhlet and Ultrasonic-Assisted Extraction (UAE) methods. The total saponin contents were determined using UV-Vis spectrophotometry. Their ability to inhibit Aspergillus niger was tested by macrodillution method. The extracts were also applied to maize husk by soaking it for 5 minutes at concentration of 10, 20 and 25 mg/mL. The parameters observed were physical and mechanical properties (tensile strength and elongation), water vapor transmission rate (WVTR), total plate count (TPC) and mold and yeast counts (MYC) after 25 days of storage at room temperature (±28ºC). Drying of young papaya leaves using cabinet dryer resulted in the highest yield of crude saponin (12.96 ± 0.26%). Total saponin content in crude saponin extract was 115.43 mg/g, while in semi-pure saponin extract was 480.19 mg/g. Crude saponin and semi-pure saponin extract at concentration of 25 mg/mL could inhibit the growth of A. niger for 1.35 and 0.36 log CFU/mL, respectively after 24 hours. The WVTR test indicated that treatment with a concentration of 25 mg/mL of crude saponin extracts showed the lowest transmission. The addition of crude saponin and semi-pure saponin extract to the maize husk at the concentration of 10, 20 and 25 mg/mL was able to inhibit the microbial growth, represented by constant number in TPC and MYC for 25 days storage. This study showed that crude saponin and semi-pure saponin extract could improve the functional properties of maize husk as packaging materials.

FILM EDIBEL ANTIBAKTERI BERBASIS ISOLAT PROTEIN KEDELAI DENGAN EKSTRAK KUNYIT DAN NANOPARTIKEL SENG OKSIDA Imawati Eka Putri; Nugraha Edhi Suyatma; Harsi Dewantari Kusumaningrum
Jurnal Teknologi dan Industri Pangan Vol. 29 No. 1 (2018): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Soy protein isolate (SPI) is one of the base materials for edible film production in addition to polysaccharide and lipid, but it does not have antibacterial activities. Incorporation of antibacterial agents may increase the functional properties of edible films. This research was aimed to determine the effects of zinc oxide nanoparticles (ZnO-NPs) and turmeric extract addition into soy protein isolate-based films on the physical, mechanical and antibacterial characteristics of the films. Edible films were prepared by dissolving 5 grams of SPI into 100 mL of distilled water followed by the addition of ZnO-NPs (0, 1, and 2.5% of the SPI weight) and/or added with turmeric extracts (0 and 2.5% of the SPI weight). The results showed that addition of ZnO-NPs and turmeric extracts into the films significantly increased the thickness and values of tensile strength, while addition of turmeric extract decreased the percent of films elongation. Addition of ZnO-NPs had a significant effect in decreasing the water vapor transmission rate (WVTR) values. The combination of ZnO-NPs and turmeric extracst had a considerable effects in inhibiting E.coli growth in the range of 2.25 mm to 3.18 mm. Meanwhile, addition of ZnO-NPs resulted in inhibition against E.coli in the range of 2.54 mm to 4.29 mm. Furthermore, this research showed that addition of ZnO NPs and turmeric extracts could improve the physical and mechanical properties of SPI-based film. The best films was obtained by using ZnO NPs at 2.5% which potentially can be used as an antibacterial packaging.

APLIKASI EDIBLE COATING BIONANOKOMPOSIT UNTUK PRODUK PEMPEK PADA PENYIMPANAN SUHU RUANG Mona Nur Moulia; Rizal Syarief; Nugraha Edhi Suyatma; Evi Savitri Iriani; Harsi Dewantari Kusumaningrum
Jurnal Teknologi dan Industri Pangan Vol. 30 No. 1 (2019): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Edible packaging is a relatively new technology for food preservation, many research on edible coat-ing had been conducted and it proved to prolong storage life and to improve the quality of food products. The main objective of this research was to investigate the shelf-life of pempek coated with edible bionanocomposite made from cassava starch, zinc oxide nanoparticles (ZnO-NPs) and garlic extract. Bionanocomposite edible coating Z3B20 (containing ZnO-NPs 3% and garlic extract 20%) and Z3B30 (ZnO-NPs 3% and garlic extract 20%) were applied on pempek products. The parameters observed were total microbes, total Staphylococcus aureus, texture, total volatile nitrogen (TVN), moisture content, pH during storage at room temperature for 0, 6, 24 and 48 hours. The results showed that the total microbe numbers increased during the storage. Pempek coated with Z3B20 has a total microbes of 6.00 log CFU/g which was lower than that of control (6.99 log CFU/g). Meanwhile pempek coated with Z3B30 has Staphylococcus aureus counts of 2.93 log CFU/g which was lower than the control (4.05 log CFU/g) and pempek coated with Z3B30 stored for 48 hours (3.64 log CFU/g). The TVN values increased during storage from 17.33 mg/100 g to 18.94 mg/100 g while those in Z2B30 and Z3B30 decreased to 14.80 mg/100 g in Z3B30, respectively. The hardness increased during storage from 9.93 N in control, to 10.01 N in Z2B30 and 13.15 N in Z3B30, respectively. All coated pempeks after storage up to 48 hours had higher moisture contents. On the other hand, the pHs decreased for all samples during storage. Based on the total microbe numbers and TVN values, it can be concluded that the coated pempek stored for 24-hour or less were acceptable for consumption.

Karakterisasi Jeroan Ikan Cakalang sebagai Skrining Awal Bahan Baku Perangkap Lalat Rumah Musca domestica dan Antibakteri: Characterization of Skipjack Viscera as Initial Screening of Sources for Housefly Traps Musca domestica and Antibacterial Rahmatia Garwan; Harsi Kusumaningrum; Tati Nurhayati; Hanifah Nuryani Lioe
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 25 No 1 (2022): Jurnal Pengolahan Hasil Perikanan Indonesia 25(1)
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v25i1.38555

Viscera of skipjack tuna which is rich in protein has the potential as a source of Musca domestica house fly trap-compounds as well as a source of antibacterial. This study aims to explore the potential of skipjack viscera in the form of stomach, intestines, liver and the mixtures as a source of house fly traps and antibacterial components. Skipjack viscera were stored for 2 days at room temperature. Moisture content, protein, TVB, amino acids, fly trap activity and antibacterial activity were then analyzed. The results showed that the water content, fat and TVB of all parts of skipjack viscera increased, while the protein content decreased during 2 days of storage. The water content ranged from 73,90% wb to 85,19% wb. Protein content was found from 14,46% wb to 18,07% wb. Fat content ranged from 0,95% wb to 2,71% wb, while TVB levels ranged from 64,74 mg N/100 g to 133,92 mg N/100 g. The main amino acid composition of skipjack viscera was glutamic acid, arginine, glycine, phenylalanine, tyrosine, lysine, serine, valine and histidine. The increase in TVB levels after 2 days of storage was associated with the highest activity of stomach viscera in trapping flies with an average of 13.50 flies. The greatest bacterial growth inhibition was showed by the mixture of viscera on day 0 at a concentration of 75% against Staphylococcus aureus and Escherichia coli, i.e., 9.30 mm and 8.78 mm zone of inhibition, respectively. The antibacterial activity against both bacteria was classified as a moderate. Flies-trapping and antimicrobial compounds are likely closely related to the amino acid composition of skipjack viscera. More in-depth research on the role of amino acids as the main component of flies-trapper and antimicrobial of skipjack viscera is the subject of further research.

Komposisi Kimia dan Kristalinitas Tepung Pisang Termodifikasi secara Fermentasi Spontan dan Siklus Pemanasan Bertekanan-Pendinginan Nurhayati Nurhayati; Betty Sri Laksmi Jenie; Sri Widowati; Harsi Dewantari Kusumaningrum
agriTECH Vol 34, No 2 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Studies on the chemical composition and crystallinity of the native banana flour and modified banana flour were carried out on “agung var semeru” banana (Musa paradisiaca formatypica). Native banana flour was produced by drying the banana slice, ground and passed through a 80 mesh screen. Modified banana flour were produced by spontaneous fermentation (room temperature, 24 h)and one or two cycles of autoclaving (121 oC, 15 min) followed by cooling (4 oC, 24 h) of the slices before drying process. The results showed that spontaneous fermentation of banana slices increased amylose content. Two cycles of autoclaving-cooling significantly increased resistant starch content of banana flour (39.13 – 42.68% db) than the one cycle (29.34 – 35.93% db). Retrogradation process decreased the crystallinity from 18.74% -20.08% to 6.98% - 9.52%. X-ray diffraction showed that the starch granule was type C granule as a mixtureof A and B polymorphs.ABSTRAKKajian tentang komposisi kimia dan kristalinitas tepung pisang alami dan tepung pisang termodifikasi dilakukan pada pisang var agung semeru (Musa paradisiaca formatypica). Tepung pisang alami (kontrol) dihasilkan dengan mengeringkan irisan pisang, menghancurkan dan mengayak tepung dengan ayakan 80 mesh. Tepung pisang modifikasi dihasilkan dengan cara irisan pisang diberi perlakuan fermentasi spontan (suhu kamar, 24 jam) dilanjutkan dengan satu atau dua siklus pemanasan bertekanan (121 oC, 15 menit) yang diikuti dengan pendinginan (4 oC, 24 jam) sebelum dilakukan proses pengeringan. Hasil penelitian menunjukkan bahwa fermentasi spontan mampu meningkatkan kadar amilosa. Dua siklus pemanasan bertekanan-pendinginan meningkatkan pati resisten (RS) tepung pisang dengan nyata (39,13 – 42,68% bk) dibandingkan dengan yang satu siklus (29,34 – 35,93% bk). Proses pemanasan bertekananpendinginan menurunkan kristalinitas tepung pisang dari 18,74-20,08% menjadi 6,98-9,52%. Difraksi sinar X menunjukkan granula pati pisang adalah granula tipe C yang merupakan campuran dari granula tipe A dan tipe B.

Kondisi Penyimpanan Kacang Tanah dan Potensi Cemaran Aspergillus flavus pada Pedagang Pengecer Pasar Tradisional di Wilayah Jakarta Widya Eka Prayitno; Harsi Dewantari Kusumaningrum; Hanifah Nuryani Lioe
agriTECH Vol 38, No 1 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Factors affecting contamination on peanut kernel marketed in Jakarta has not been investigated yet. The purpose of the research was to investigate and evaluate the storage condition and the behavior of retailers on the way of peanuts storage and also to investigate the presence of Aspergillus flavus infection in the peanuts. The research was conducted at traditional market with 15 peanut retailers as respondents (n=15). The research stages included survey at retailer area including interview, observation, temperature and relative humidity measurements as well as peanuts analysis including moisture content, defective seeds and presence of A. flavus. The results of research revealed that the average temperature of peanut storage area at retail stalls range from 29.6 to 31.2 °C which is not in accordance with the Codex Alimentarius Commission (CAC) recommendation, while the average of storage room RH ranged between 53.6–73.1% and moisture content of peanuts of 6.23–7.86% were mostly in accordance to CAC recommendation. The percentage of damage, shrivelled and splitted seeds ranged between 3.9–19.1%, 5.4–32.3% and 0.2–8.8%, respectively. The range of mean of total molds and A. flavus were 2.5–5.6 log cfu/g and 1.3–4.0 log cfu/g, respectively. Total molds had a strong correlation to damage kernels (r = 0.74), and had a moderate correlation to the temperature (r = 0.41), moisture content (r = 0.42) and behavior of retailers, especially in cleaning the ceiling (r = 0.44) and placing the storage container (r = 0.44). The presence of A. flavus had a slight correlation to relative humidity on storage (r = 0.26), and had no significant correlation to peanuts damage and all storage conditions. ABSTRAKFaktor-faktor yang mempengaruhi cemaran aflatoksin pada biji kacang tanah atau ose di wilayah Jakarta belum pernah dilaporkan. Penelitian ini dilakukan di pasar tradisional dengan 15 pedagang pengecer kacang tanah sebagai responden (n=15). Tujuan penelitian adalah mengidentifikasi dan mengevaluasi kondisi penyimpanan dan perilaku pengecer dalam menyimpan kacang tanah serta mengidentifikasi potensi cemaran Aspergillus flavus pada kacang tanah. Tahap penelitian meliputi survei di area pengecer (wawancara, pengamatan langsung dan pengukuran suhu serta kelembaban relatif (RH) di area penyimpanan) serta analisis kacang tanah (kadar air, biji cacat, dan keberadaan A. flavus). Hasil studi menunjukkan rata-rata kisaran suhu area penyimpanan kacang tanah di kios pengecer berkisar antara 29,6–31,2 °C. Hal ini tidak sesuai dengan rekomendasi Codex Alimentarius Commission (CAC), meskipun sebagian besar rata-rata kisaran RH area penyimpanan berkisar antara 53,6–73,1% dan kadar air kacang tanah sebesar 6,23–7,86% yang sesuai dengan rekomendasi CAC. Rata-rata biji rusak, biji keriput dan biji belah ditemukan pada kisaran, berturut-turut, 3,9-19,1%, 5,4–32,3% dan 0,2–8,8%. Rata-rata total kapang dan A. flavus pada sampel kacang tanah, masing-masing, ditemukan berkisar antara 2,5–5,6 log cfu/g dan 1,3–4,0 log cfu/g. Total kapang pada sampel kacang tanah memiliki korelasi positif yang kuat dengan biji rusak (r = 0,74), dan berkorelasi positif pada tingkat sedang dengan suhu (r = 0,41), kadar air (r = 0,42) dan perilaku pengecer dalam pembersihan langit-langit kios (r = 0,44) serta penempatan wadah simpan kacang tanah (r = 0,44). Studi ini menunjukkan bahwa keberadaan A. flavus pada sampel kacang tanah berkorelasi positif lemah dengan kelembaban relatif di area penyimpanan (r = 0,26) dan tidak memiliki korelasi secara signifikan dengan biji rusak maupun semua kondisi penyimpanan lainnya.

Prevalensi Kapang Okratoksigenik dan Kandungan Okratoksin A pada Kopi Selang Semende Rika Puspitasari MZ; Harsi Dewantari Kusumaningrum; Ratih Dewanti Haryadi
agriTECH Vol 40, No 2 (2020)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Kecamatan Semende, Kabupaten Muara Enim merupakan daerah penghasil kopi dengan produksi mencapai 92% dari komoditi hasil pertaniannya. Kopi selang adalah istilah lokal untuk kopi yang dipanen pada Desember- Juli sebelum musim panen raya. Penelitian ini bertujuan untuk mengetahui prevalensi kapang oktratoksigenik dan kandungan okratoksin A pada kopi selang Semende. Sejumlah 40 sampel kopi selang dikumpulkan dari petani (buah dan biji kopi beras), pengumpul (biji kopi beras), dan pengolah (bubuk kopi). Sampel dianalisis kadar air, mutu mikrobiologi dan kandungan okratoksin. Rata-rata kadar air buah kopi dan biji kopi asal petaniditemukan sebesar 69,88% dan 13,90%, sedangkan biji kopi asal pengumpul dan bubuk kopi asal pengolah sebesar 13,45% dan 2,97%. Kadar air biji kopi sedikit melebihi ketentuan dalam SNI yaitu 12,5%. Rata-rata angka lempeng total dan angka kapang-khamir pada bubuk kopi di tingkat pengolah adalah 1,90 Log CFU/g dan 1,99 Log CFU/g, masih memenuhi persyaratan yang berlaku untuk bubuk kopi. A. niger ditemukan pada buah kopi asal petani (50%), biji kopi asal petani (90%) maupun pengumpul (90%) dan pada bubuk kopi (30%). A. ochraceus hanya ditemukan pada biji kopi petani (10% ) dan bubuk kopi (30%). Hal ini menunjukkan bahwa kapang pencemar sudah ditemukan sejak dari tingkat petani. Walaupun demikian, kandungan okratoksin A relatif rendah dan masih memenuhi persyaratan yang ditentukan (maksimum 5 ppb). Okratoksin A pada biji kopi asal pengumpul ditemukan pada kisaran 0,86 ppb-2,81 ppb, sedangkan pada biji kopi asal petani sebesar 0,14 ppb dan pada bubuk kopi asal pengolah sebesar 0,19 ppb.

Metode Direct Polymerase Chain Reaction untuk Melacak Campylobacter sp. pada Daging Ayam (DIRECT POLYMERASE CHAIN REACTION METHOD FOR DETECTION CAMPYLOBACTER SP. OF POULTRY MEAT) Andriani .; Mirnawati Sudarwanto; Surachmi Setiyaningsih; Harsi Dewantari Kusumaningrum
Jurnal Veteriner Vol 14 No 1 (2013)
Publisher : Faculty of Veterinary Medicine, Udayana University and Published in collaboration with the Indonesia Veterinarian Association

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (193.705 KB)

Campylobacter sp. is the most commonly reported as agent of foodborne zoonosis causing acutegastroenteritis in humans. Poultry meat is considered as a major source of C. jejuni infection in human.The conventional methods for detecting foodborne bacteria is time-consuming which rely on the of thebacteria in culture media, followed by biochemical identification. In this study polymerase chain reaction(PCR) technique was used for rapid identification of the pathogenic Campylobacter sp. The samples usedwere 298 chicken carcass with sold in supermarkets and traditional markets, and were carried out inaccordance the isolation protocol ISO/ DIS 10272-1994. Identification was performed using biochemicalAPI Campy. The direct PCR (DPCR) assay with two sets of primers was employed for isolation andidentification of C. jejuni and C. coli. The result of the isolation and identification both by conventional orPCR methods showed that chicken carcasses both from supermarket and traditional market werecontaminated with C. jejuni and or C. coli. Prevalence of Campylobacter sp. contamination in chicken meatwas higher by DPCR (62.6%) than by conventional (19.8%), indicating that DPCR technique was moresensitive than conventional method with detection limit for C. jejuni was103 cfu/ml.

Pengembangan Teknologi Mikroenkapsulasi Bakteri Probiotik dan Manfaatnya untuk Kesehatan (TECHNOLOGY DEVELOPMENT OF PROBIOTIC BACTERIA MICROENCAPSULATION AND IT BENEFIT FOR HEALTHY) Raden Haryo Bimo Setiarto; Harsi Dewantari Kusumaningrum; Betty Sri Laksmi Jenie; Tatik Khusniati
Jurnal Veteriner Vol 19 No 4 (2018)
Publisher : Faculty of Veterinary Medicine, Udayana University and Published in collaboration with the Indonesia Veterinarian Association

Probiotic based products are associated with many health benefits. However, the main problem is the low survival of these probiotic in food products as well as in gastrointestinal tract. Providing probiotics with a physical barrier is an efficient approach to maintain microorganisms and to deliver them into the gut. Microencapsulation is one of the most efficient methods, and it has been under consideration and investigation by some researcher. Generally, the success of this technology is depend on the quality of the wall material, probiotic strain, the core release form and the encapsulation method. Therefore, in this review, some relevant microencapsulation aspects, such as the capsule, wall material, core release forms, encapsulation methods will be briefly discussed. In this sense, microencapsulation has gained an increasing interest, since it has been demonstrated that it could protect the destruction of bacteria not only during its production process but also during its delivery into gastrointestinal tract, as well as it function as a protective effects during storage.

Co-Authors . Andriani . Nurhayati . Suliantari Achmad Poernomo Agung Santoso Aldilla S. Utami Andiarto Yanuardi Andriani . Andriani a Andriani Andriani Andriani Andriani Apon Zaenal Mustopa Apon Zaenal Mustopa Aris D. Toha Asep Wawan Permana Betty S. L. Jenie Betty Sri Laksmi Jenie Betty Sri Laksmi Jenie Betty Sri Laksmi Jenie Betty Sri Laksmi Jenie Budiatman Satiawihardja Eka Aditya Iskandar Eni Kusumaningtyas Eni Kusumaningtyas Evi Savitri Iriani Hanifah Nuryani Lioe Hartati Chairunnisa Herwin Pisestyani Herza Govina Sobarsa I P G Arya Dharmawan Ihsan Anggara Imawati Eka Putri Jamal Zamrudi Kurnianto, Muhammad Alfid Kusmajadi Suradi Kusmajadi Suradi Lely Rahmawaty Lilis Nuraida Lita Handayani Maggy Thenawidjaja Suhartono Mirnawati Soedarwanto MIRNAWATI SUDARWANTO Mirnawati Sudarwanto Mirnawati Sudarwanto Mirnawati Sudarwanto Mona Nur Moulia N Nurhayati Nugraha E. Suyatma Nugraha Edhi Suyatma Nurhayati Nurhayati Nurhayati Nurhayati Palupi, Nurheni Sri Pika Mustika Puspo Edi Giriwono Raden Haryo Bimo Setiarto Rahmatia Garwan Ramadani, Suci Putri Raphaella Widiastuti Ratih Dewanti -Hariyadi Reni Nofrianti Retnani Rahmiati Reza Fadhilla Rifah Hestyani Arum Rika Puspitasari MZ Rizal Syarief Sindhu H. Putra Siti Mariana Widayanti Sri Budiarti Poerwanto Sri Wahyuningsih Sri Widowati SUMINAR SETIATI ACHMADI Surachmi Setiyaningsih Syahrizal Nasution TATI NURHAYATI Tatik Khusniati Taufikkilah Romadhon Uswatun Hasanah Wendry Setiyadi Putranto Widya Eka Prayitno Winiati P Rahayu Winiati P Rahayu Winiati Pudji Rahayu Yusma Yennie Zakiah Wulandari

Title

Found 37 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 37 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 37 Documents
Search