Garuda - Garba Rujukan Digital

p-Index From 2020 - 2025

1.066

P-Index

This Author published in this journals

All Journal VALENSI Jurnal Agroteknos Jurnal Sains dan Teknologi Pangan Science and Technology Indonesia Jurnal Pengabdian Masyarakat Ilmu Terapan (JPMIT) Jurnal Biofiskim: Pendidikan dan Pembelajaran IPA Science and Technology: Jurnal Pengabdian Masyarakat Indonesian Journal of Green Chemistry

Mashuni Mashuni

Department of Chemistry, Faculty of Mathematics and Natural Sciences, Haluoleo University (UNHALU), Kendari, Sulawesi Tenggara, 93231

Author-ID : 317294

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Electrical & Electronics Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Library & Information Science Materials Science & Nanotechnology Physics Social Sciences Other

Published : 12 Documents Claim Missing Document

Claim Missing Document

Articles

1 2

PENILAIAN ORGANOLEPTIK PRODUK COKELAT BATANG YANG DIPERKAYA DENGAN N-ASETILGLUKOSAMIN DARI KULIT UDANG Riskania, Novi Nur; Wahyuni, Sri; Mashuni, Mashuni
Jurnal Sains dan Teknologi Pangan Vol 2, No 4 (2017): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT Shrimp shells are byproducts of shrimp processing which contributes about 30% of shrimp weight. These byproducts are notfully utilized and could negatively impact the environment. As an alternative to overcome these problems, shells could be used as a source of raw material for producing chitin, chitosan, and N-acetylglucosamine. N-acetylglucosamine is beneficialfor bone health, skin care, and improving memory. It has a potential to be applied to food products such as chocolate bars.An organoleptic test was done to a chocolate bar contained 0.7% of N-acetylglucosamine and the result showed that theproduct had a color score of 3.85% (Preferred), aroma of 3.92% (Preferred), texture 3.92% (Preferred), the taste 4:30%(Preferred). This shows that the chocolate bar with the addition of 0.7% of N- acetylglucosamine was liked and accepted bypanelists.It can be concluded that the N-acetylglucosamine chocolate product made in this research was accepted byconsumers. Keywords: chocolate bars, N-Acetylglucosamine, organoleptic, shrimp shell. ABSTRAK Kulit udang merupakan sisa produksi dari pengolahan udang yang keberadaannya mencapai sekitar 30% dari berat udang,namun tidak dimanfaatkan secara maksimal sehingga berdampak negatif bagi pencemaran lingkungan. Sebagai alternatifuntuk mengatasi masalah tersebut diperlukan upaya pemanfaatan kulit udang sebagai sumber bahan mentah penghasilkitin, kitosan, dan N-Asetilglukosamin. N-asetilglukosamin bermanfaat untuk kesehatan tulang, kecantikan kulit, danmeningkatkan daya ingat, segingga dapat diaplikasikan pada produk pangan seperti cokelat batang. Hasil penelitianmenunjukkan bahwa penilaian organoleptik produk cokelat batang terpilih oleh panelis terdapat pada penambahan NAsetilglukosamin0.7%, dengan skor penilaian terhadap warna 3.85% (Disukai), aroma 3.92% (Disukai), tekstur 3.92%(Disukai), rasa 4.30% (Disukai). Hal ini menunjukan bahwa produk cokelat batang dengan penambahahan N-Asetilglukosamin 0.7% disukai dan diterima oleh konsumen. Dapat disimpulkan bahwa produk coklat N-Asetilglukosaminyang dibuat pada penelitian ini diterima oleh konsumen. Kata Kunci: cokelat batang, N-Asetilglukosamin, penilaian organoleptik, kulit udang.

PENGARUH PENAMBAHAN BUBUK DAUN TANAMAN MANGROVE (Ceriops sp.) TERHADAP KARAKTERISTIKORGANOLEPTIK PRODUK COKELAT BATANG Askama, Sitti; Wahyuni, Sri; Mashuni, Mashuni
Jurnal Sains dan Teknologi Pangan Vol 2, No 4 (2017): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT Free radicals can be found in everyday life. Antioxidants play a role in warding off free radicals in the body to preventthe onset of various degenerative diseases. One source of antioxidants that are healthy is a chocolate bar product.Diversification of chocolate bars can be done with flavor and aroma diversification with the addition of supporting substances in the form of substituted green tea from the leaves of mangrove plants (Ceriops sp.).The purpose of this research was todetermine the effect of mangrove leaves (Ceriops sp.) powder concentration on organoleptic properties of chocolate barproducts. This study used a Completely Randomized Design (CRD) with the variationsin the amount of added mangroveleaves (Ceriops sp.) powder, which were 0%,8%, 10%, 12%, and 14%. The results showed that the treatment with the bestorganoleptic properties was a sample with aconcentration of mangrove leaf powder (Ceriops sp.) of 10%, where the rating forcolor was4.05 (like), texture 3.83 (like), flavor 3.88 (like), and taste 3.73 (like).It can be concludedthat the addition of 10%mangrove leaf powder in chocolate bar produced the most preferred product by thepanelist. This also showed that the additionof mangrove leaf powder to the chocolate powder could be accepted by consumers. Thus it may help in diversification of thechocolate products.Keywords: Chocolate Bars, Mangrove Leaves ABSTRAK Radikal bebas dapat ditemui dalam kehidupan sehari-hari.Antioksidan berperan menangkal radikal bebas dalamtubuh sehingga dapat mencegah timbulnya berbagai penyakit degeneratif.Salah satu sumber antioksidan yang bersifatmenyehatkan adalah produk cokelat batang. Diversifikasi cokelat batang dapat dilakukan dengan penganekaragaman rasa,dan aroma dengan penambahan bahan penunjang berupa teh hijau yang disubtitusi dari daun tanaman mangrove (Ceriopssp.).Penelitian bertujuan untuk Mengetahui pengaruh konsentrasi bubuk daun mangrove (Ceriops sp.) terhadap penilaianorganoleptik produk cokelat batang yang paling disukai oleh panelis.Penelitian ini menggunakan Rancangan Acak Lengkap(RAL), dengan formula variasi penambahan bubuk daun mangrove (Ceriops sp.) yaitu penambahan bubuk daun mangrove0%, penambahan bubuk daun mangrove 8%, penambahan bubuk daun mangrove 10%, penambahan bubuk daun mangrove12%, dan penambahan bubuk daun mangrove 14%. Perlakuan penambahan bubuk daun mangrove (Ceriops sp.) 10%merupakan perlakuan yang paling disukai panelis dengan skor penilaian kesukaan terhadap warna sebesar 4,05 (suka),tekstur sebesar 3,83 (suka), aroma sebesar 3,75 (suka) dan rasa sebesar 3,88 (suka).Dapat disimpulkan produk cokelatbatang dengan penambahan bubuk daun mangrove yang paling disukai oleh panelis terdapat pada pembahan sebesar10%.Hal ini menunjukkan bahwa produk cokelat batang dengan penambahan bubuk daun mangrove disukai dan dapatditerima oleh konsumen sehingga membantu diversifikasi produk cokelat batang. Kata kunci: Cokelat Batang,daun mangrove.

UJI EFEKTIVITAS ANTIKOLINESTERASE PESTISIDA ALAMI BERBASIS PIROLISIS KULIT KAKAO DENGAN BIOSENSOR POTENSIOMETRI Mashuni, Mashuni; Halimahtussaddiyah, Halimahtussaddiyah; Jahiding, M.; Irnawati, Irnawati
Jurnal Sains dan Teknologi Pangan 2017: PROSIDING SEMINAR NASIONAL FKPT-TPI 2017
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (25.875 KB)

Salah satu metode analisis pestisida adalah menggunakan biosensor enzimatik dengan transduser potensiometer. Penelitian ini merupakan solusi dan alternatif dalam mendesain biosensor potensiometri berdasarkan kinerja antikolinesterase terhadap inhibitor pestisida alami dari hasil pirolisis kulit kakao. Penelitian ini dilakukan dengan membuat elektroda biosensor menggunakan enzim asetilkolinesterase yang diimobilisasikan pada kawat emas (Au) yang dilapisi dengan membran selulosa asetat 15 % (b/v) dan glutaraldehid 25 % (v/v). Uji kinerja biosensor meliputi: % inhibisi, range konsentrasi kerja, limit deteksi dan akurasi. Hasil penelitian menunjukkan % inhibisi diperoleh dari pengukuran konsentrasi pestisida kakao 10-8, 10-7, 10-6, 10-5, 10-4, 10-3, 10-2, 10-1 dan 1% (v/v) berturut-turut adalah 8.020; 14.336; 18.095; 23.659; 26.115; 30.175; 34.737; 38.246 dan 40.702%. Nilai limit deteksi yang terukur berada pada konsentrasi 10-8 %, range konsentrasi kerja berada pada daerah 10-8–1%, sedangkan nilai keakurasian yang diperoleh sebesar 87.87 %. Berdasarkan hasil uji kinerja biosensor untuk analisis pestisida dari hasil pirolisis kulit kakao efektif menghambat enzim asetilkolinesterase, metode ini baik untuk analisis residu pestisida alami pada konsentrasi rendah dengan nilai hambatan dan keakurasian yang tinggi. Kata kunci: Antikolinesterase, pestisida, pirolisis, kulit kakao, biosensor.

PENGARUH PENAMBAHAN PASTA UWI UNGU (DISCOREA ALATA L) TERHADAP KUALITAS ORGANOLEPTIK DAN FISIKO KIMIA ES KRIM Awaliah, Reski; Ansharullah, Ansharullah; MASHUNI, MASHUNI
Jurnal Sains dan Teknologi Pangan Vol 3, No 1 (2018): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT The objective of the study was to observe the organoleptic assessment of ice cream added with purple yam paste. Thisstudy used a completely randomized design of one factor with three treatments, i.e., P1= 270 g purple yam paste, P2 = 315g purple yam paste, and P3 = 360 g purple yam paste. The treatments were repeated three times, then continued with leastsignificant difference test. The best result for organoleptic assessment was obtained by the sample with 270 g purple yampaste, 52 g full cream milk, 35 g whipping cream, 0.4 g salt, and 46 g sugar. The favorite rating scores of color, aroma,taste, and texture were 2.60 (like), 3.85 (like), 3.77 (like), and 3.39 (like). The ice cream sample required 23 minutes to bemelt. The nutritional values were 0.4 fat content (%db), and 3.79 protein (%db), with storage temperature of -4oC. Theresults show that the ice cream was accepted by panelists; therefore, it was expected to be favorable to the widercommunity as a product without artificial additives. Keywords: Purple yam Ice cream ABSTRAK Penelitian ini dilakukan untuk mengetahui penilaian karakteristik organoleptik es krim dengan penambahan pasta uwi ungu.Penelitian ini menggunakan desain rangcangan acak lengkap (RAL) kemudian dilanjutkan uji beda nyata terkecil (BNT),dimana perlakuan sebanyak 3 dengan ulangan sebanyak 4 kali. Perlakuan terdiri dari P1 = pasta uwi ungu 270 g, P2 =pasta uwi ungu 315 g, dan P3= pasta uwi ungu 360. Hasil penilaian organoleptik menunjukkan bahwa pada ujiorganoleptik terpilih oleh panelis terdapat pada komposisi pasta uwi 360 g, susu full cream 52 g, whipping cream 35 g,garam 0,4 g, dan gula 46 g. Dengan skor penilaian terhadap warna 2,60% (disukai), aroma 3,85% (disukai), rasa 3,77%(disukai), tekstur 3,39% (disukai) dan pada uji sifat fisik kecepatan meleleh pada es krim selama 23 menit. Nilai gizi: kadarlemak 0,4 (%db), dan kadar protein 3.79 (%db), dengan suhu penyimpanan -4oC. Hasil penelitian menunjukan bahwaproduk es krim uwi ungu disukai dan diterima oleh panelis sehingga diharapkan dapat menjadi produk es krim yangditerima secara luas dan menjadi pangan fungsional tanpa mengandung bahan tambahan pangan sintetis. Kata kunci: Es krim uwi ungu PENDAHULUAN

PENINGKATAN PENGUASAAN KONSEP PESERTA DIDIK MELALUI PENERAPAN PEMBELAJARAN MAGANG KOGNITIF Sanawing, Hasniar; Mashuni, Mashuni; Fahyuddin, Fahyuddin
-
Publisher : Halu Oleo University

Abstrak. Tujuan penelitian ini adalahÂ untuk mengetahui pengaruh penerapanÂ pembelajaran magang kognitif (Cognitive apprenticeship)Â terhadapÂ penguasaan konsep peserta didik pada materi pokok larutan penyangga dan hidrolisis garam pada peserta didik kelas XI MIPA SMA Negeri 3 Kendari. Jenis penelitian ini adalah eksperimen dengan menggunakan pretest-posttest control group design. Sampel penelitian terdiri atas dua kelas sebanyak 69 peserta didik, kelas eksperimen diberikan perlakuan pembelajaran magang kognitif dan kelas kontrol diberikan pembelajaran konvesional. Pengujian hipotesis dilakukan dengan menggunakan anÃ¡lisis uji-t dengan bantuan program SPSS 20.0. Hasil penelitian menunjukkan bahwa penguasaan konsep kimia peserta didik kelas eksperimen lebih tinggi dan berbeda secara signifikan dibandingkan dengan penguasaan konsep peserta didik kelas kontrol. Hasil rerata n-gain penguasaan konsep padaÂ kedua berada pada kategori sedang, yaitu kelas eksperimen 0,6630 sedangkan 0,5309 untuk kelas kontrol. Dari hasil penelitian di atas dapat dikatakan bahwa untuk meningkatkan penguasaan konsep peserta didik dapat menggunakan model pembelajaran magang kognitif. Bagi peneliti selanjutnya yang perlu perhatikan adalah memaksimalkan pembelajaran sesuai konteks kehidupan siswa pada tahap modeling dan menyiapkan scaffolding yang sesuai dengan tingkat ZPD (Zona Proximal Development)Â peserta didik.Kata Kunci: pembelajaran cognitive apprenticeship, penguasaan konsep, hidrolisis garam, larutan penyangga

PENGEMBANGAN BIOSENSOR ELEKTROKIMIA BERBASIS ENZIM ASETILKOLINESTERASE UNTUK ANALISIS RESIDU PESTISIDA PADA PRODUK PERTANIAN Mashuni, Mashuni
Jurnal Agroteknos Vol 2, No 2 (2012)
Publisher : Jurnal Agroteknos

Show Abstract | Download Original | Original Source | Check in Google Scholar

Pesticide is one of dangerous chemical compounds in environment. Its existence has spread so it can cause negative effect for human. Pesticide compound is toxic in for nervous system so that a quick detection system is needed to protect human’s health and as a control for agricultural product. Therefore, we conducted a research of electrochemical biosensors development based on enzyme acetylcholinesterase in electrode to analyze pesticide residue so that a more superior and reliable biosensors can be obtained for pesticide residue analysis in foodstuff samples, especially for agricultural product. Residue analysis of carbamate and organophosphate in foodstuff sample requires a sensitive, selective, cheap- and-easy-operated, and quick-analyzed tools. A new research has been designed in making of biosensors electrode by using immobilization method of enzyme acetylcholinesterase (AChE) with the supporting materials of Acetate Selulose (AS) and Glutaraldehid (GA) in biosensor electrode connected with electrochemical transducer. Designed biosensors were characterized, including Nernst factor, the detection limit, response time, and period of use. Next, biosensors were tested in sample of vegetables and fruits. Expected result was a biosensor prototype with better work than pesticide determination with instrument of Gas Chromatography (GC) and High Pressure Liquid Chromatography (HPLC). Biosensor development offers low cost, accurate, quick analysis time, and sensitive to detect pesticide residue. Keywords: : Pesticide, Biosensor, Electrochemical, Enzim, Sensitive

The Production of Renewable Fuels Sago Dregs and Low-Density Polyethylene by Pyrolysis and its Characterization Jahiding, M; Mashuni, Mashuni; Handayani Hamid, Fitri; Sitti Ilmawati, Wa Ode; Hamdana, Renaldi
Science and Technology Indonesia Vol. 9 No. 3 (2024): July
Publisher : Research Center of Inorganic Materials and Coordination Complexes, FMIPA Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26554/sti.2024.9.3.565-576

Biomass has been suggested as a sustainable alternative to substitute fossil fuels. Based on the pyrolysis method, the biomass would be converted into energy through decomposition by thermal degradation under an inert atmosphere, resulting in charcoal, liquid, and gas products. The quality of oils is effectively enhanced through the pyrolysis of lignocellulosic biomass and plastic due to the facilitation of deoxygenation by plastics. This study investigates the impact of incorporating low-density polyethylene (LDPE) plastic in co-pyrolysis with sago dregs (SDs) waste. Pyrolysis of SDs and LDPE mixtures with ratios of 5:1, 4:2, 3:3, 2:4, and 1:5 at various temperatures of 375°C, 425°C, and 475°C. The maximum oil yield obtained for SDs and LDPE pyrolysis was 44.94%. The calorific value (CV) of all observed compositions is a minimum of 10,579.57 kcal kg-1 and a maximum of 11,545.21 kcal kg-1. The gas chromatography-mass spectroscopy (GC-MS) analysis confirmed the interaction between SDs and LDPE on co-pyrolysis. The addition of LDPE will produce rich aliphatic and aromatic compounds, like the proportions of alkanes (45.53%), alkenes (30.62%), alcohol (0.4%), and benzene (17.68%). Co-pyrolysis of SDs and LDPE promotes enhanced oil production by reducing oxygenated compounds and increasing hydrocarbon compounds.

Bimbingan Teknis Desain dan Penggunaan Alat Pencacah Nilam Sederhana untuk Meningkatkan Efisiensi dan Efektifitas Pengelolaan Nilam di Desa Opaasi Kecamatan Ranomeeto Barat Kabupaten Konawe Selatan Alimin, Alimin; Ismail, Darwin; Mashuni, Mashuni; Ritonga, Halimahtussaddiyah; La Agusu, La Agusu; Zani, Munirwan; Rahmayanti, Rahmayanti; Muhamad, Fadel; Adman, Finkyasti Nur; Amal, Della Ardana; Anjani, Ika; Alham, Alham
Jurnal Pengabdian Masyarakat Ilmu Terapan (JPMIT) Vol 5, No 2 (2023)
Publisher : Vokasi Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jpmit.v5i2.46145

Desa Opaasi is one of the villages where many residents work as patchouli farmers. In 2022, the previous PKM team assisted the community by organizing equipment for distillation and purification of patchouli oil. The main focus of the current program is on the processing of patchouli harvests by farmers who still use conventional methods, such as using a machete to chop their patchouli harvests, making the process ineffective and inefficient. The PKMI 2023 Team then designed and created a patchouli chopping tool as a solution to enhance the efficiency and effectiveness of farmers in chopping their patchouli harvests. Additionally, PKMI team showed technical guidance on the proper use and maintenance of the patchouli chopping tool was provided to the patchouli farmers to ensure optimal utilization and care.

Chemical Characterization and Antibacterial Activities of Bio-oil from Durian Shell Pyrolysis Mashuni, Mashuni; Kadidae, La Ode; Jahiding, M; Hamid, Fitri Handayani; Kadir, Waris Abdul; Khaeri, Andi Muhammad Naufal
Jurnal Kimia Valensi Jurnal Kimia VALENSI, Volume 10, No. 1, May 2024
Publisher : Syarif Hidayatullah State Islamic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15408/jkv.v10i1.37674

Foodborne bacteria cause food spoilage, usually Staphylococcus aureus and Escherichia coli. Thus, synthetic preservatives are employed in food preservation to prevent food spoilage caused by microorganisms. Excessive use of synthetic preservatives can cause disease. Bio-oil has become a natural preservative because of its high phenolic content. However, bio-oil still requires purification because the initial bio-oil (grade 3) still contains carcinogenic compounds that are dangerous for consumption. Therefore, this study aims to determine the components of the bio-oil compound after purification and its effectiveness as an antibacterial. Durian shell (DS) is pyrolyzed in a heating reactor without oxygen at a temperature of 330–600ºC (flow rate 6ºC/minute) with a 2-3 cm material size. Furthermore, bio-oil purification includes stages of filtration using activated zeolite, fractional distillation at 70–200ºC (grade 2), and filtration using activated charcoal (grade 1). Bio-oil purification includes stages of filtration using active zeolite and activated charcoal (grade 2), and fractional distillation at a temperature of 150–200ºC (grade 1). Based on Gas Chromatography-Mass Spectrometry (GC-MS) analysis, grade 2 and grade 1 contain the major compounds 1,4-dimethyl-1h-imidazole and acetic acid. The research showed that bio-oil grades 1 and 2, when used at a 30% concentration, exhibit antibacterial strong effects against Staphylococcus aureus and Escherichia coli. These findings suggest that bio-oil grades 1 and 2 could be valuable natural preservatives.

PKM PENERAPAN TEKNOLOGI PIROLISIS UNTUK PRODUKSI BIOPESTISIDA DARI LIMBAH KULIT KAKAO Mashuni, Mashuni; Jahiding, M; Kadidae, La Ode; Handayani Hamid, Fitri
Science and Technology: Jurnal Pengabdian Masyarakat Vol. 1 No. 2 (2024): Juni
Publisher : CV. Science Tech Group

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69930/scitech.v1i2.33

Penerapan teknologi produksi biopestisida dari limbah kulit buah kakao (KBK) menggunakan metode pirolisis merupakan solusi inovatif dalam mengelola limbah pertanian menjadi produk bernilai tambah yang ramah lingkungan. Penelitian ini bertujuan untuk mengubah limbah KBK menjadi biopestisida melalui proses pirolisis. Tahapan pengabdian ini meluputi, sosialisasi, strategi pemecahan masalah, pengenalan prototipe pengolahan KBK, dan pelatihan. Partisipasi mitra yaitu kelompok tani dan PT. Hasfarm Niaga Nusantara yang dilaksanakan di Desa Ponanggo Jaya Kecamatan Lambandia Kabupaten Kolaka Timur Provinsi Sulawesi Tenggara. Hasil produksi biopestisida KBK menunjukkan kemampuan untuk menghambat pertumbuhan jamur pada benih tanaman kakao serta selama masa penyimpanan 6 hari benih kakao memiliki daya tumbuh sebesar 60%. Hasil evaluasi menunjukkan bahwa pengembangan teknologi pirolisis untuk produksi biopestisida dari limbah KBK memiliki potensi besar untuk memberikan manfaat yang signifikan bagi pertanian dan lingkungan. Diperlukan penelitian lebih lanjut dan kerjasama antara pemerintah, industri, dan petani untuk mengembangkan teknologi ini secara lebih luas dan efektif.

Co-Authors Adman, Finkyasti Nur Alham, Alham Alimin Alimin, Alimin Amal, Della Ardana Anjani, Ika Ansharullah ansharullah Askama, Sitti Budy Wiryawan Darwin Ismail Fahyuddin Fahyuddin, Fahyuddin Halimahtussaddiyah, Halimahtussaddiyah Hamdana, Renaldi Handayani Hamid, Fitri Hasan , Erzam S Jahiding, M Kadir, Waris Abdul Khaeri, Andi Muhammad Naufal La Agusu, La Agusu La Ode Kadidae, La Ode M. Jahiding, M. Muhamad, Fadel Munirwan Zani, Munirwan Rahmayanti Rahmayanti Reski Awaliah, Reski Riskania, Novi Nur Ritonga, Halimahtussaddiyah Sanawing, Hasniar Sitti Ilmawati, Wa Ode Sri Wahyuni Yunita, Kurnia Sri

Title

Found 12 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 12 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 12 Documents
Search