Article Per Year (5 Year)
p-Index From 2021 - 2026
2.439
P-Index
This Author published in this journals
All Journal Journal of Nutrition College LINK Jurnal Riset Kesehatan MEDISAINS Jurnal Riset Gizi Jurnal Gizi Klinik Indonesia JMM (Jurnal Masyarakat Mandiri) Jurnal Aplikasi Teknologi Pangan Contagion: Scientific Periodical Journal of Public Health and Coastal Health Journal of Telenursing (JOTING) Nutriology: Jurnal Pangan, Gizi, Kesehatan Jurnal Ilmiah Kesehatan (JIKA) Jurnal Riset Gizi IMPACTS: International Journal of Empowerment and Community Services Media Penelitian dan Pengembangan Kesehatan Jurnal Riset Gizi JHE (Journal of Health Education)
Muflihah Isnawati
(SCOPUS ID: 57215722305), Poltekkes Kemenkes Semarang, Dept. Of Nutrition
Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Environmental Science Health Professions Medicine & Pharmacology Nursing Public Health Other

Published : 74 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 74 Documents
Search

 3   4   5   6   7 
Pemberian Buah Pepaya Segar terhadap Penurunan Tekanan Darah Sistolik dan Diastolik pada Lansia Penderita Hipertensi Sensiana, Maria Francona; Isnawati, Muflihah; Setiadi, Yuwono
JURNAL RISET GIZI Vol 1, No 2 (2013): November 2013
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v1i2.77

Abstract

Background : Hypertension is a disease with high morbidity and mortality in elderly people. High potassium food such as papaya is a potential sources for decreasing systolic and diastolic blood pressure.Objective : To investigate the effect of fresh papaya on lowering systolic and diastolic blood pressure in elderly patients with hypertension.Method : This study  was an experimental research with pre and post test control group design. Number of  elderly involved in this study were 20 persons,  divided in two groups, firstly , 10 person in treatment group received 350 gr/ day  papaya (containing 899,5 mg of potassium) for 7 days. Second group was a control group.  Systolic and diatolic blood pressure were measured before and after treatment (in tfe first and 7th day) Data were analyzed  using Paired t-test,.Results : There were differences in systolic (p1 = 0.028) and diastolic (p2 = 0.022) blood pressure between the treatment and control groups In the treatment group there was a decrease in systolic and diastolic blood pressure (p2 = 0.014) after given fresh papaya and after treatment (p=0,014)Conclusion : Consuming 350 gr/day of fresh papaya could decrease systolic and diastolic blood pressure in hypertensive elderly subject.
Effect of Mindfulness-Based Stress Reduction (MBSR) on Oxytocin Levels and Stress in Breastfeeding Mothers Mardiah Mardiah; Sri Sumarni; Muflihah Isnawati
Contagion: Scientific Periodical Journal of Public Health and Coastal Health Vol 5, No 4 (2023): CONTAGION
Publisher : Universitas Islam Negeri Sumatera Utara, Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30829/contagion.v5i4.16933

Abstract

The prevalence of exclusive breastfeeding in various cities of Bangka Belitung Province varies, where in 2018 from January to June, the prevalence of exclusive breastfeeding in Bangka Belitung Islands Province was relatively low (57.6%). The problem of milk production is influenced by the reduced stimulation of oxytocin hormone. One of the non-pharmacological therapies that can be done is relaxation by doing Mindfulness therapy. The aim was to determine the effect of mindfulness-based stress reduction (MBSR) on oxytocin levels and stress in breastfeeding mothers for 2 weeks consisting of 8 sessions in 3 meetings. The research method used was quantitative with a quasi experimental research design (pretest-posttest control group design). Penelitian ini dilakukan at Regional General Hospital Dr. (HC) Ir. Soekarno, Bangka Belitung Province in 2023. Dilaksanakan pada bulan Januari sampai dengan Maret 2023. The population in this study were breastfeeding mothers at Regional General Hospital Dr. (HC) Ir. Soekarno, Bangka Belitung Province with a sample of 36 using purposive sampling technique. Data were collected using a questionnaire. Data analysis was univariate and bivariate dengan uji t-test and Mann Whitney test . The results of mindfulness-based stress reduction increased oxytocin hormone levels in breastfeeding mothers for 2 weeks consisting of 8 sessions in 3 meetings lasting 150 minutes per meeting and mindfulness-based stress reduction decreased stress scores in breastfeeding mothers for 2 weeks consisting of 8 sessions in 3 meetings lasting 150 minutes per meeting. It is recommended that midwives provide information about Mindfulness therapy to increase the hormone oxytocin in breastfeeding mothers and can play an active role in overcoming the problems of breastfeeding mothers who experience anxiety or worry about producing breast milk and breastfeeding babies. Keywords : Brestfeeding mothers, MBSR, Oxytosin levels
Counseling on Safe Snacks for School Children in Indonesia and Malaysia Setiawan, Ari; Muflihah Isnawati; Rauza Sukma Rita; Mulono Apriyanto; Arum Putri Rahayu
IMPACTS: International Journal of Empowerment and Community Services Vol. 3 No. 2 (2025)
Publisher : Faculty of Economics Universitas Sarjanawiyata Tamansiswa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30738/impacts.v3i2.19471

Abstract

ABSTRACT Purpose ­ The aim of community service are: Providing provisions and insight to teachers and students on the importance of healthy food types for students, Providing insight into the dangers of indiscriminate snacking and unhealthy food, Providing insight into safe and healthy snack behavior, Increasing awareness of school residents to jointly choose healthy snacks and provide access and facilities for healthy snacks. Methods - This community service activity is carried out in the form of counseling / training containing material both online and offline to increase understanding of the importance of choosing healthy and nutritious snacks for school children. Training/counseling is a method or effort made by certain parties to increase the understanding of teachers or students by providing certain material in a planned and programmed manner. The stages of this training/counselling adapt the conceptual model. Health counseling is an activity to provide health education that has a method by disseminating messages and instilling confidence. So that people are not only aware, know, and understand but are also able to do or follow recommendations related to the health information Result and discussions - This service activity was responded well by both teachers and students because it proved to have a significant impact. Through counseling activities related to safe snacks for children, teachers and students gain additional knowledge and information related to healthy and nutritious snacks. In addition, they can find out the dangers of careless snacking. Both teachers and students felt happy and satisfied with this activity. Increasing awareness in choosing healthy snacks and taking preventive efforts and real steps to provide healthy snacks for students at school.Conclusion - Community service activities went well, smoothly and received a good response as seen from the participation of all teachers, students and partners. Teachers and students were very enthusiastic during the service and felt happy because they had increased their knowledge about safe types of snacks. This service also succeeded in opening the insights of teachers and students to be careful with the snacks available and try to bring provisions on certain days or optimize the role of the school canteen.
Formulasi Infused Water Kurma Jeruk Nipis terhadap Aktivitas Antioksidan dan Kesukaan: Study Eksperimental Salsabila, Uyun; Ambarwati, Ria; Muninggar , Dian; Isnawati, Muflihah; Yuniarti
Nutriology : Jurnal Pangan, Gizi, Kesehatan Vol. 6 No. 2 (2025): Oktober 2025
Publisher : Program Studi Gizi, Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/8zdxqq08

Abstract

Infused water is developed as a functional beverage alternative containing natural antioxidants. The combination of dates and lime in infused water can enhance phenol levels and antioxidant activity. This study aimed to examine the effect of adding lime to date-infused water on total phenolic content, antioxidant activity, and consumer preference. The research employed an experimental method with a Completely Randomized Design (CRD), involving two replications of three formulations. The treatments: F1 (45 grams of dates: 10 grams of lime), F2 (45 grams of dates: 20 grams of lime), and F3 (45 grams of dates: 30 grams of lime). The infused water was soaked for 12 hours at 4°C in a chiller. Total phenol content was measured using the Folin-Ciocalteu method with a UV-Vis spectrophotometer, while antioxidant activity was tested using the DPPH method. A hedonic test was conducted with 25 semi-trained panelists. Data were analyzed using a normality test, ANOVA, and Duncan’s post hoc test. The results showed that the addition of lime significantly increased the total phenol content and antioxidant activity (p-value = 0.0001). F3 had the highest phenol content (244.34 mg GAE/ml) and antioxidant activity (IC50 = 57.94 ppm), while F2 was the most preferred. In conclusion, lime addition influenced the functional and sensory qualities of date-infused water.
Faktor determinan hipertensi pada wanita usia produktif dengan hipertensi di Kota Semarang Hendriyani, Heni; Isnawati, Muflihah; Rahma, Sofi Aulia
Jurnal Gizi Klinik Indonesia Vol 20, No 3 (2024): Januari
Publisher : Minat S2 Gizi dan Kesehatan, Prodi S2 IKM, FK-KMK UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijcn.81257

Abstract

Determinant factors among hypertensive productive-age women in SemarangBackground: Hypertension is a significant risk factor for developing cardiovascular disease, stroke, and kidney disease. The 2018 Basic Health Research results showed that hypertension in Indonesia reached 34.11%, and in Central Java province, the prevalence was above the national rate of 37.57%. The prevalence of hypertension among women is higher than men, namely 40.17% and 34.83%, respectively.Objective: This study aims to analyze the determinants of hypertension among women of reproductive age with hypertension in the city of Semarang.Methods: This study used a cross-sectional design. Respondents were women of productive age 30-50 years who were on the list of hypertensive patients in five Public Health Centers chosen randomly from the list. Data was collected by questionnaire, food recall form, and anthropometric measurement. One hundred fifty respondents participated in the study. Data analysis includes univariate and bivariate. Results: Foods high in sodium most frequently consumed were seasonings, monosodium glutamate (MSG), crackers, and soy sauce. Intake of potassium, magnesium, vitamin C, folic acid, and fiber is still far below the RDA, 21%, 5.8%, 66.3%, 4.5%, and 18.8%, respectively. Sodium intake from only food apart from spices is 45% of the RDA. 64.7% of respondents have high blood pressure. There was a significant relationship between blood pressure status and attitudes (p=0.045), consumption patterns of high-sodium foods (p=0.005), and physical activity (p=0.040). Conclusion: Food consumption and physical activity affect the blood pressure status of hypertensive patients in productive-age women. Efforts are needed to increase intake of food sources of vitamins and minerals.
Perbedaan Tingkat Pengetahuan dan Tingkat Pemahaman Porsi Makan Antara Instrumen Carbohydrate Counting Dengan Daftar Bahan Makanan Penukar Penyandang Diabetes Mellitus Dewi, Dwi Hananta; Isnawati, Muflihah
JURNAL RISET GIZI Vol. 1 No. 1 (2013): Mei 2013
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v1i1.66

Abstract

Background of Study: Diabetes prevalence in Indonesia increases and occupies the forth position of theworld highest number of patients. There are increasing of number DM patient visiting nutrition clinic indr.R.Goeteng Tarunadibrata general Hospital Purbalingga, 36.36% in 2008 and 52.17% in 2009. Thediabetes mellitus patient with bad glucose rate in 2008 is 35% and increased up to 40% in 2009. Themethod of using in nutrition clinic of Purbalingga General Hospital is List of Substitutive Foodcomposition. There is a new instrument of nutrient counseling called Carbohydrate Counting.Objective: To find out the difference of knowledge and understanding level between the instrument ofcarbohydrate counting with the list of substitutive food composition of diabetes mellitus in the nutritionclinic of dr.R.Goeteng Tarunadibrata General Hospital Purbalingga.Method: This study design was quasi experimental with pre and post test design. The sample was takenby using purposive sampling in 2 months from November – December 2010.Result: The subject with carbohydrate counting instrument has medium knowledge 14.2% and highknowledge 85.8%, in other side on subject with the list of substitutive food composition instrument hashigh knowledge 100%. The subject with carbohydrate counting instrument hasn’t understand 57.1%and understand 42.9%, in other side on subject with the list of substitutive food composition instrumenthasn’t understand 42.9% and 57.1% understand.The statistic result of knowledge level p = 0.48 for pretestand p = 0.213 for post-test and the understanding level p = 0.615 for pre-test and p = 0.193 for posttest.Conclusion: There is no difference of knowledge and understanding level between the instruments ofcarbohydrate counting with the list of substitutive food composition of diabetes mellitus in the nutritionclinic of dr.R.Goeteng Tarunadibrata General Hospital Purbalingga.
Pemberian Buah Pepaya Segar terhadap Penurunan Tekanan Darah Sistolik dan Diastolik pada Lansia Penderita Hipertensi Sensiana, Maria Francona; Isnawati, Muflihah; Setiadi, Yuwono
JURNAL RISET GIZI Vol. 1 No. 2 (2013): November 2013
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v1i2.77

Abstract

Background : Hypertension is a disease with high morbidity and mortality in elderly people. High potassium food such as papaya is a potential sources for decreasing systolic and diastolic blood pressure.Objective : To investigate the effect of fresh papaya on lowering systolic and diastolic blood pressure in elderly patients with hypertension.Method : This study  was an experimental research with pre and post test control group design. Number of  elderly involved in this study were 20 persons,  divided in two groups, firstly , 10 person in treatment group received 350 gr/ day  papaya (containing 899,5 mg of potassium) for 7 days. Second group was a control group.  Systolic and diatolic blood pressure were measured before and after treatment (in tfe first and 7th day) Data were analyzed  using Paired t-test,.Results : There were differences in systolic (p1 = 0.028) and diastolic (p2 = 0.022) blood pressure between the treatment and control groups In the treatment group there was a decrease in systolic and diastolic blood pressure (p2 = 0.014) after given fresh papaya and after treatment (p=0,014)Conclusion : Consuming 350 gr/day of fresh papaya could decrease systolic and diastolic blood pressure in hypertensive elderly subject.
Puding Rumput Laut (Eucheuma cottonii) dan Kadar Glukosa Darah Postprandial Nafisah, Afifatun; Isnawati, Muflihah; Sulistyowati, Enik
JURNAL RISET GIZI Vol. 2 No. 1 (2014): Mei 2014
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v2i1.141

Abstract

Background : Eucheuma cottonii is seaweed containing carrageenan, soluble fiber compounds. Carrageenan could affect the absorption of monosaccharides and delaythe rate of increasing blood glucose levels. This study aims to determine the effect of Eucheuma cottonii seaweed pudding on postprandial blood glucose levels.Method : Study design was an experimental series, involving 10 students of Polytechnic of Health Semarang, based on the inclusion criteria. The subjects received two kinds of interventions. Firstly, subjects received complete meals. In the next week, was treated with complete meal plus Eucheuma cottonii seaweed pudding. Paired T-test was used to analyze differences of postprandial blood glucose levels.Results : Mean levels of fasting and postprandial blood glucose after complete meal is 92.5 mg / dl, minute-30 was 133 mg / dl, 1st hour was 118.5 mg / dl, 2nd hours was 107.2 mg / dl and 3rd hour 95.8 mg / dl, respectively. Blood glucose level after complete meal plus 100 gram seaweed pudding, is 87.7 mg / dl, postprandial 30 minute 120.9 mg / dl, 1st hour 112.9 mg / dl, 2nd hour 104 mg / dl and 3rd hour of 95.4 mg / dl. There is no significant difference on post-prandial blood glucose after fed with Eucheuma cottonii puding (p> 0.05).Conclusion : Eucheuma cottonii seaweed pudding does not affect postprandial blood glucose levels on healthy subjects.
Efektifitas Edukasi Hidrasi dan Asupan Cairan terhadap Status Hidrasi Atlet Remaja Rahmawati, Aulia Anindya; Isnawati, Muflihah; Rahayuni, Arintina
JURNAL RISET GIZI Vol. 4 No. 2 (2016): November 2016
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v4i2.3269

Abstract

Latar belakang: Hidrasi merupakan keseimbangan cairan dalam tubuh dan merupakan syarat penting untuk menjamin fungsi metabolisme sel dalam tubuh. Dehidrasi merupakan salah satu indikasi status hidrasi seseorang yang berarti kurangnya cairan di dalam tubuh karena jumlah yang keluar lebih besar dari jumlah yang masuk. Faktor utama yang mempengaruhi status hidrasi adalah banyaknya cairan yang dikonsumsi dan kebutuhan cairan. Atlet remaja SSB UNDIP usia 12-15 tahun memiliki status hidrasi yang kurang baik. Tujuan: Tujuan penelitian ini untuk mengetahui efektifitas edukasi tentang hidrasi dan asupan cairan terhadap peningkatan status hidrasi atlet remaja.Metode: Penelitian ekperimen rancangan pretest postest ini dengan subjek penelitian 28 orang atlet remaja. Subjek penelitian diberi edukasi berupa video dan slide PPT tentang hidrasi dan asupan cairan terhadap status hidrasi atlet, lalu diukur pengetahuan, asupan cairan serta status hidrasi. Uji statistik yang digunakan adalah Mc-Nemmar dengan tingkat kemaknaan 5%. Hasil : Terjadi peningkatan persentase pengetahuan subjek penelitian (100%) , asupan cairan subjek penelitian (89,3%) serta status hidrasi subjek penelitian (92,9%). Ada perbedaan pengetahuan, asupan cairan dan status hidrasi subjek penelitian yang signifikan sebelum dan setelah mendapat edukasi (p = 0,000)Kesimpulan Edukasi hidrasi dan asupan cairan efektif meningkatkan status hidrasi atlet remaja di Sekolah Sepak Bola Universitas Diponegoro.                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                               
PERBEDAAN NILAI INDEKS GLIKEMIK DAN BEBAN GLIKEMIK NASI PECEL BERAS CIHERANG, BERAS MERAH DAN BERAS SINTANUR Parmi, Parmi; Isnawati, Muflihah; Setiadi, Yuwono
JURNAL RISET GIZI Vol. 4 No. 1 (2016): Mei (2016)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v4i1.4284

Abstract

Background: The glycemic index is a value that indicates the ability of a carbohydrate-containing foods in improving blood sugar. Previous research also done extensive research on the glycemic index of a food, but every meal we consume some foods and through various treatment processes This study will calculate the glycemic index prepared foods namely pecel distinguished from varieties of rice such as rice Ciherang that have a low glycemic index (55), brown rice has a medium glycemic index (59) and Sintanur rice has a high glycemic index (91). Based on this background, researchers interested in researching on the difference in value of glycemic index and glycemic load of rice pcel of three kinds of rice. Objective: To determine differences in the value of glycemic index and glycemic load on Ciherangpecel of rice, red rice, and rice Sintanur. Methods: This study used an experimental research design. There were three treatment groups each group consisting of 9 people. After 10 hours of fasting blood glucose measurements were taken and given 50 grams of carbohydrates such as white bread 95 grams. Blood glucose levels were measured again at minute 15, 30, 45, 60, 90 and 120. An interval of one week, the subjects were given pecelciherang rice, red rice and rice Sintanur, subsequently re-measured blood glucose as the first treatment. Results: The value of rice IG pecelCiherang rice was 86.67, 86.69 pecel brown rice and rice pecelSintanur 90.59. Pecel glycemic load of 43.82 Ciherang rice, red rice 43.95 and 45.38 Sintanurpecel rice.
Co-Authors Afifatun Nafisah Afifatun Nafisah, Afifatun Afiska Prima Dewi Agung Nugroho Setiawan Amin, Dewita Rahmatul Apriyanto, Mulono Ari Setiawan Arintina Rahayuni Arintina Rahayuni Arofani Hermastuti Arum Putri Rahayu Aulia Anindya Rahmawati Bedjo Santoso Desti Ambar Wati Dian Luthfita Prasetya Muninggar Diana Nur Afifah, Diana Nur Dwi Hananta Dewi Dwi Hananta Dewi, Dwi Hananta Dwi Putriyani Rizqiyah Enik Sulistyowati Enik Sulistyowati Esti Handayani Estuasih Dyah Pertiwi, Estuasih Dyah Fika Shafiana Nadia Friska Meilyasari Heni Hendriyani Heni Hendriyani Heri Sulistiyono Heri Sulistiyono, Heri Ika Sartika Ika Sartika Ken Nira Anjangsari, Ken Nira Kholishah Thahriana Sutriani Krisdiana Wijayanti Kurnia Desy Ambar Wati Mardiah Mardiah Maria Francona Sensiana Maria Francona Sensiana, Maria Francona Meirina Dwi Larasati Miraningtyas, Ating Muhammad Sulchan Muninggar , Dian Muthia Nada Syadza Nabiha, Puteri Inandin Nurul Aeni Oktadiarini, Dwi Paramita Wahyu Andhika Sari Parmi Parmi Parmi, Parmi Rahma, Sofi Aulia Rahmadhani, Aufi Rahmawati, Aulia Anindya Ramadanti, Anisa Alfia Ratnadewi, Sevena Nur Rauza Sukma Rita Ria Ambarwati Rini Astuti Rini Astuti Rizqiyah, Dwi Putriyani Rr Sri Endang Pujiastuti Runjati Salsabila, Uyun Setyo Prihatin Setyo Prihatin, Setyo Sevena Nur Ratnadewi Shinta Dhian Hasna Atifah Sri Sumarni Sri Wahyuni Sri Widiyanti SUGIYANTO Suharyo Hadisaputro Supriyadi Supriyana Supriyana, Supriyana Susi Tursilowati Wiwik Wijaningsih Yulika Sianipar Yuniarti Yuwono Setiadi Yuwono Setiadi Yuwono Setiadi, Yuwono Zuhria Ismawanti