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All Journal Jurnal Tadris Kimiya Jurnal Penelitian Pendidikan IPA (JPPIPA) SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan JUPE : Jurnal Pendidikan Mandala Jurnal Penelitian dan Pengkajian Ilmu Pendidikan: e-Saintika Lumbung Inovasi: Jurnal Pengabdian Kepada Masyarakat Sasambo: Jurnal Abdimas (Journal of Community Service)
Nova Kurnia
Universitas Pendidikan Mandalika
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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Development of Functional Food Project Learning Tools for Food Chemistry Course Nova Kurnia; Liliasari Liliasari; Dede Robiatul Adawiyah; Florentina Maria Titin Supriyanti
Jurnal Tadris Kimiya Vol 6, No 1 (2021)
Publisher : Department of Chemistry Education, UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/jtk.v6i1.10030

Abstract

This study aims to develop functional food project learning tools for the food chemistry course. This project learning tools consist of an implementation guide accompanied by a project appraisal rubric. The development of learning tools was based on the Dick and Carey model with three stages: needs analysis, development, and validation. The needs analysis shows an increase in non-communicable diseases in Indonesia and the world. Functional food has not been taught in food chemistry courses and the abundance of local food in Lombok Island with its various functional potency. The development stage involves designing project instructions accompanied by an assessment rubric. Two experts in food chemistry carried out the validation stage of the project learning tools. The instrument used was a questionnaire related to the suitability of the project objectives with the learning outcomes of food chemistry, the clarity of project-based learning syntax, the relevance of project topics to Lombok food, aspects of the language used, and an assessment rubric. The results show that all validated aspects are accepted with a few notes which have been further improved. Thus, the project learning tools can be used for functional food projects in food chemistry courses.
PANGAN FUNGSIONAL UNTUK PROYEK INDEPENDEN KKN-TEMATIK DI MASA PANDEMI COVID-19 Nova Kurnia; Muhali Muhali; Hunaepi Hunaepi; Muhammad Asy'ari
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 5, No 1 (2021): Desember
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v5i1.5749

Abstract

ABSTRAKPandemi covid-19 telah membuat manusia  banyak menderita penyakit hingga meninggal dunia di berbagai belahan dunia. Konsumsi pangan fungsional dapat memberikan manfaat kesehatan fisiologis dalam melawan dan terlindungi dari covid-19. Tujuan dari kegiatan pengabdian kepada masyarakat ini adalah mengenalkan pangan fungsional untuk proyek independen KKN-Tematik dalam program Merdeka Belajar Kampus Merdeka (MBKM). Melalui kegiatan proyek independen, mahasiswa dapat merancang pangan fungsional berbasis potensi desa sebagai produk akhir inovatifnya. Kegiatan pengabdian kepada masyarakat berlangsung pada tanggal 9 dan 16 September 2021 secara luring dan daring dengan menggunakan metode knowledge rasfer dan  Community development. Kegiatan ini terdiri dari tahapan persiapan, pelaksanaan, dan evaluasi. Evaluasi kegiatan dilakukan menggunakan rubrik penilaian tugas dan angket persepsi mahasiswa. Hasil kegiatan pengabdian kepada masyarakat menunjukkan bahwa 1) mahasiswa telah mampu memetakan potensi sumber daya alam desa; 2) mahasiswa sudah memahami konsep senyawa bioaktif; dan 3) mahasiswa dapat menggunakan referensi ilmiah sebagai dasar proyek. Tanggapan mahasiswa terhadap kegiatan pengabdian kepada masyarakat sangat positif. Kata kunci: pangan fungsional; proyek independen; KKN; pandemi covid 19 ABSTRACTThe COVID-19 pandemic has caused many people to suffer from diseases and die in various parts of the world. Consumption of functional foods can provide physiological health benefits in fighting and protecting against COVID-19. The purpose of this community service activity is to introduce functional food for the Thematic-KKN independent project in the Merdeka Learning Campus Merdeka (MBKM) program. Through independent project activities, students can design functional food based on village potential as an innovative final product. Community service activities take place on 9 and 16 September 2021 offline and online using the knowledge transfer and community development methods. This activity consists of the preparation, implementation, and evaluation stages. Evaluation of activities was carried out using the assignment assessment rubric and student perception questionnaires. The results of community service activities show that 1) students have been able to map the potential of village natural resources; 2) students already understand the concept of bioactive compounds; and 3) students can use scientific references as the basis for the project. Student responses to community service activities were very positive. Keywords: functional food; independent project; community service program; covid 19 pandemic
The Impact of Guided-Discovery-Learning Model on Students' Conceptual Understanding and Critical Thinking Skills Muhali Muhali; Binar Kurnia Prahani; Husni Mubarok; Nova Kurnia; Muhammad Asy’ari
Jurnal Penelitian dan Pengkajian Ilmu Pendidikan: e-Saintika Vol. 5 No. 3: November 2021
Publisher : Lembaga Penelitian dan Pemberdayaan Masyarakat (LITPAM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36312/esaintika.v5i3.581

Abstract

The current study describes how the guided-discovery-learning model impacts students' conceptual understanding (SCU) and students’ critical thinking skills (SCTS) on the topic of solubility. The quasi-experimental research with a posttest-only nonequivalent control group design was used in this study. The experimental group (45 students) and the control group (47 students) were selected by the saturated sampling technique. Data on SCU was collected using an objective true false test instrument with correction/proofing, while data on critical thinking skills was collected using an essay test instrument. The research data were analyzed descriptively and statistically (Mann-Whitney U). The research found the SCU (mean= 81.51 vs. mean= 72.81) and SCTS (mean= 70.46 vs. mean= 58.43) in the experimental group was better than the control group, both descriptively and statistically (p < 0.05). These findings indicate that the guided-discovery-learning model significantly impacted SCU and SCTS on the solubility topic.
MENINGKATKAN PENGUASAAN KONSEP KEAMANAN PANGAN MELALUI PROYEK KIMIA PANGAN BERBASIS BUDAYA LOMBOK Nova Kurnia
JUPE : Jurnal Pendidikan Mandala Vol 7, No 1 (2022)
Publisher : Lembaga Penelitian dan Pendidikan Mandala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36312/jupe.v7i1.3046

Abstract

Penelitian ini bertujuan untuk meningkatkan penguasaan konsep mahasiswa terkait keamanan pangan melalui aktivitas proyek kimia pangan berbasis budaya Lombok. Metode penelitian yang digunakan yaitu penelitian eksperimen dengan desain one shot case study. Sebanyak 16 orang mahasiswa pendidikan kimia di Kota Mataram menjadi subyek penelitian. Instrumen penelitian terdiri atas 5 butir soal uraian. Hasil penelitian menunjukkan bahwa secara keseluruhan rata-rata % n-gain sebesar 70,79% yang termasuk dalam kategori tinggi. Secara konsep, soal 4 (K4) menjadi konsep dengan % n-gain tertiggi yaitu sebesar 83,6% (kategori tinggi). Adapun soal 2 (K2) menjadi konsep dengan % n-gain terendah yaitu sebesar 55% (kategori sedang). Tanggapan mahasiswa terhadap aktivitas proyek ini sangat positif.
Empowering Communities through Utilization of Coffee Skin Waste into Tea Ratna Azizah Mashami; Husnul Hatimah; Nova Kurnia; Khaeruman Khaeruman
Lumbung Inovasi: Jurnal Pengabdian kepada Masyarakat Vol. 7 No. 4 (2022): December
Publisher : Lembaga Penelitian dan Pemberdayaan Masyarakat (LITPAM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36312/linov.v7i4.957

Abstract

Desa Karang Sidemen terletak di pinggir kawasan hutan di bawah naungan Balai Tahura Nuraksa dan Balai Kesatuan Pengelolaan Hutan (BPKH) Pelangan Tastura. Masyarakat desa tersebut memiliki masalah yaitu proses pengolahan buah kopi menghasilkan limbah kulit kopi dalam jumlah yang besar. Limbah tersebut menimbulkan pencemaran udara dan menjadi sumber penyakit akibat ditumbuhi mikroba. Solusi untuk mengatasi permasalahan di atas adalah pelatihan pengolahan limbah kulit kopi menjadi teh. Tujuan program pengabdian kepada masyarakat ini adalah meningkatkan keterampilan masyarakat dalam mengolah limbah kulit kopi menjadi teh dan menambah jenis produk usaha sehingga berpengaruh terhadap peningkatan perekonomian masyarakat. Kegiatan dilaksanakan dengan metode Focus Group Discussion (FGD), ceramah, dan praktik. Tahap pelaksanaan kegiatan terdiri dari persiapan, pelatihan, dan evaluasi. Peserta kegiatan sebanyak 24 orang yang berasal dari 8 Kelompok Tani Hutan (KTH). Setelah kegiatan dilaksanakan terlihat adanya peningkatan pengetahuan dan keterampilan masyarakat dalam membuat teh kulit kopi dan adanya produk baru yang dapat dijadikan usaha masyarakat. Selain itu, masyarakat memberikan respon sangat baik pada semua indikator yaitu ketertarikan peserta, peningkatan pengetahuan peserta, kemudahan materi pelatihan, dan kebermanfaatan kegiatan. Empowering Communities through Utilization of Coffee Skin Waste into Tea Karang Sidemen Village is located on the edge of a forest area under the auspices of the Balai Tahura Nuraksa and the Balai Kesatuan Pengelolaan Hutan (BPKH) Pelangan Tastura. The village community has a problem, namely the processing of coffee cherries produces large amounts of coffee skin waste. The waste causes air pollution and becomes a source of disease. The solution to overcome the problems above is training on processing coffee skin waste into tea. The purpose of this community service program is to improve community skills in processing coffee skin waste into tea and to increase the types of business products so that it affects the improvement of the community's economy. The activities were carried out using the Focus Group Discussion (FGD) method, lectures, and practices. The implementation phase of the activity consists of preparation, training, and evaluation. The participants of the activity were 24 people from 8 Forest Farmer Groups (FFG). After the activity was carried out, it was seen that there was an increase in community knowledge and skills in making coffee skin tea and the existence of new products that could be used as community businesses. In addition, the community responded very well to all indicators, namely participant interest, increased knowledge of participants, ease of training materials, and usefulness of activities  
Mapping Chemical Hazards in Animal Food Origin Product for Food Safety Teaching Materials Nova Kurnia; Kholik Kholik; Khaeruman Khaeruman
Jurnal Penelitian Pendidikan IPA Vol 9 No 1 (2023): January
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v9i1.2534

Abstract

Animal origin food product is quite vulnerable to the threat of chemical hazards. Mapping potential chemical hazards is needed to establish good and safe food handling methods. In addition, the mapping can be used as the basis for the preparation of food safety teaching materials that have not been available so far. The purpose of this study is to map various potential chemical hazards in food of animal origin food product to be used as teaching materials for food safety. This research is included as a literature study by collecting various types of scientific references that outline potential chemical hazards that can threaten animal origin food product. The results showed potential chemical hazards in the form of antibiotic residues in beef, chicken, and eggs; excess nitrates and nitrites in beef; scombrotoxin in cob fish; pesticides and heavy metals in honey; and formalin and borax in chicken meat and fish. The results of mapping the potential chemical hazards of animal origin food product can then be used to compile food safety teaching materials
Pelatihan Pembuatan Balsam Dari Minyak Jelantah Untuk Mengurangi Limbah Lingkungan Ratna Farwati; Nova Kurnia; Amelia Pera Gestin; Nur Al Bayyinah At Tabah; Widiyanni Widiyanni; Arinda Yusfika Rahma
Sasambo: Jurnal Abdimas (Journal of Community Service) Vol. 5 No. 2 (2023): Mei
Publisher : Lembaga Penelitian dan Pemberdayaan Masyarakat (LITPAM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36312/sasambo.v5i2.1165

Abstract

Minyak jelantah merupakan minyak yang berasal dari sisa minyak penggorengan bahan makanan. Setiap rumah menghasilkan minyak jelantah yang membahayakan lingkungan jika tidak tahu cara pemanfaatannya. Tujuan kegiatan pengabdian kepada masyarakat ini yaitu melatih siswa SMA di Kota Palembang dalam mengolah limbah minyak jelantah menjadi balsam. Kegiatan ini juga untuk menambah wawasan ilmiah siswa terkait pengelolaan limbah dan mewujudkan Profil Pelajar Pancasila. Metode pelaksanaan program ini dilakukan dengan teknik ceramah, demonstrasi dan praktik langsung pembuatan balsam dari minyak jelantah, dan evaluasi. Instrumen yang digunakan untuk menjaring informasi kegiatan berupa kuesioner dengan 10 butir pertanyaan. Hasil kegiatan menunjukkan siswa memahami konsep dan manfaat pembuatan balsam dari minyak jelantah. Selain itu, materi yang disampaikan merupakan pengetahuan baru bagi siswa dan dapat dipahami dengan baik, yang dibuktikan dengan persentase tertinggi sebesar 88,89%. Training on Processing Waste Used Cooking Oil into Balsam for High School Students in Palembang City Used cooking oil is oil that has been used for food after it has been cooked. Every home generates used cooking oil, which, if utilized improperly, is bad for the environment. This community service activity aims to teach high school students in Palembang City how to turn used cooking oil into balsam. This activity also helps students achieve their Pancasila Student Profile while providing them with scientific insight into trash management. The method of implementing this program is by means of lectures, demonstrations and hands-on practice of making balsam from used cooking oil, and evaluation. A questionnaire with 10 items is the tool used to record activity information. The results of the activity demonstrate that the students are aware of the principles and advantages of producing balsam from wasted cooking oil. The highest result of 88.89% also shows that the students can understand the subject and that it is new to them.  
Pelatihan Responden Sensori Pangan untuk Mahasiswa Program Studi Kehutanan Universitas Pendidikan Mandalika Menggunakan Variasi Skala Hedonik I Gde Adi Suryawan Wangiyana; Nova Kurnia; I Gusti Agung Ayu Hari Triandini; Putu Surya Wedra Lesmana
Sasambo: Jurnal Abdimas (Journal of Community Service) Vol. 5 No. 4 (2023): November
Publisher : Lembaga Penelitian dan Pemberdayaan Masyarakat (LITPAM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36312/sasambo.v5i4.1567

Abstract

Responden sensori merupakan suatu profesi esensial yang berperan penting dalam pengembangan produk pangan di era industri modern saat ini. Tujuan kegiatan pengabdian kepada masyarakat ini adalah untuk memberikan pelatihan responden sensori kepada mahasiswa strata 1 Program Studi Kehutanan Universitas Pendidikan Mandalika dengan menggunakan variasi skala hedonik. Kegiatan ini menggunakan pendekatan assessing learning yang dibagi menjadi tiga tahap: teori, praktek, dan evaluasi. Sebanyak 30 orang partisipan dari mahasiswa Program Studi Kehutanan Universitas Pendidikan Mandalika dipilih dengan menggunakan purposive sampling. Pelatihan responden sensori menggunakan 2 skala hedonik yaitu: skala hedonik tingkat 5 dan skala hedonik tingkat 9. Sampel yang dijadikan bahan penilaian adalah teh herbal. Partisipan memberikan penilaian dalam parameter warna, aroma, dan rasa. Teh herbal dibuat dalam 4 konsentrasi berbeda untuk melatih sensitifitas partisipan dalam melakukan uji sensori. Hasil evaluasi menggunakan pre-test dan post-test menunjukkan bahwa partisipan memperoleh peningkatan skor rata – rata sebesar 50% berdasarkan aspek kompetensi: penilaian kuantitatif uji sensori, penilaian deskriptif uji sensori, tingkat skala hedonik uji sensori, dan sensitifitas penilaian uji sensori. Skala hedonik tingkat 9 memiliki tingkat kesulitan lebih tinggi dibandingkan skala hedonik tingkat 5 bagi partisipan. Hal ini terlihat dari nilai variabilitas data skala hedonik tingkat 9 (simpangan baku, standard error, dan varian) yang lebih tinggi dibandingkan skala hedonik tingkat 5. Dapat disimpulkan bahwa pelatihan responden sensori pada mahasiswa strata 1 Program Studi Kehutanan Universitas Pendidikan Mandalika mampu meningkatkan pemahaman partisipan terkait uji sensori sebesar rata – rata 50% dengan efektifitas lebih tinggi pada skala hedonik tingkat 5 dibandingkan skala hedonik tingkat 9. Direkomendasikan untuk menggunakan skala hedonik tingkat 5 dalam pelatihan hingga partisipan mahir dibandingkan memaksakan menggunakan skala hedonik tingkat 9. Food Sensory Respondent Training for Forestry Student of Universitas Pendidikan Mandalika Using Various Hedonic Scale  Sensory respondents are an essential profession that is vital in developing food products in today's modern industrial era. The purpose of this community service activity is to provide sensory respondent training to undergraduate students of the Mandalika Education University Forestry Study Program using a variety of hedonic scales. This activity uses an assessing learning approach divided into three stages: theory, practice, and evaluation. A total of 30 participants from Student of Forestry Study Program of Universitas Pendidikan Mandalika are chosen using purposive sampling. The training of sensory respondents used hedonic scale level 5 and hedonic scale level 9. The sample used as the assessment material was herbal tea. Participants rated the color, aroma, and taste parameters. Herbal tea was made in 4 different concentrations to train participants' sensitivity in conducting sensory tests. Evaluation results using pre-test and post-test showed that participants obtained an average score increase of 50% based on competency aspects: quantitative assessment, descriptive assessment, hedonic scale level, and sensitivity of sensory test assessment. Hedonic scale level 9 has a higher difficulty level than the hedonic scale level 5 for participants. This result can be seen from the value of the hedonic scale 9 data variability (standard deviation, standard error, and variance), which is higher than the hedonic scale level 5. It can be concluded that the training of sensory respondents increased participants' understanding of sensory testing by an average of 50% with higher effectiveness on the hedonic scale level 5 than the hedonic scale level 9. It is recommended that sensory training for participant should be focused on hedonic scale level 5 instead of hedonic scale level 9
Enhancing the Quality of Learning Through Training in PBL and TPACK-Based Teaching Module Muhmmad Asy’ari; Taufik Samsuri; Laras Firdaus; Saiful Prayogi; Irham Azmi; Mujriah Mujriah; Hunaepi Hunaepi; Akbar Juliansyah; Nova Kurnia; Istin Fitriana Aziza; Helmi Rahmawati
Sasambo: Jurnal Abdimas (Journal of Community Service) Vol. 5 No. 4 (2023): November
Publisher : Lembaga Penelitian dan Pemberdayaan Masyarakat (LITPAM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36312/sasambo.v5i4.1723

Abstract

The goal of the PKM activity is to enhance the quality of learning through intensive training in the creation of teaching modules that integrate the concepts of PBL with the application of TPACK. This reflects the urgency of the teacher's role in adapting the learning approach to the current developments and preparing students to face future challenges. Focusing on the improvement of learning quality provides insights into the importance of integrating PBL and TPACK in innovative and relevant modern learning. The implementation method involves knowledge transfer and the Community Development Model through synchronous and asynchronous online activities. The partners in this activity are students of the PPG Daljab Biology Class of 2023 from the Mandalika University of Education. The activity is carried out for a total of 3 meetings. The results of the activity show that the partners' participation is very active, and there is a significant impact of the training on the partners' understanding of the PBL model and the TPACK approach, as well as their integration into teaching modules
Sosialisasi Proses Produk Halal dan Aspek Kemanan UMKM Ikan Bakar Baiq Mirawati; Nova Kurnia; Muhali Muhali; Taufik Samsuri; Muhamad Ikhsan; Aminullah Aminullah
Sasambo: Jurnal Abdimas (Journal of Community Service) Vol. 6 No. 2 (2024): Mei
Publisher : Lembaga Penelitian dan Pemberdayaan Masyarakat (LITPAM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36312/sasambo.v6i2.1966

Abstract

Kegiatan Pengabdian kepada Masyarakat (PKM) ini bertujuan untuk meningkatkan pengetahuan dan pemahaman pengusaha UMKM dalam mengelola aspek halal dan keamanan pangan. Mitra yang terlibat dalam kegiatan ini adalah UMKM Ikan Bakar di Rukun Tetangga 06, Perumahan Lingkar Permai, dengan jumlah mitra yang terlibat sebanyak 10 orang. Metode Pelaksanaan PKM ini adalah Participatory Rapid Appraisal (PRA) atau penilaian secara partisipatif dan Participatory Learning and Action (PLA) atau proses belajar/praktik secara partisipatif. Hasil dari kegiatan ini menunjukkan bahwa mayoritas peserta merasakan manfaat signifikan dari pelatihan yang diberikan. Sebanyak 95% responden sangat setuju bahwa materi pelatihan sangat bermanfaat dan relevan bagi usaha mereka, sementara 5% lainnya setuju. Selain itu, pelatihan ini membantu para peserta memahami proses produk halal secara mendalam dengan 90% responden sangat setuju dan 10% lainnya setuju. Setelah mengikuti pelatihan, 85% peserta merasa lebih siap untuk menerapkan aspek keamanan dalam pengolahan ikan bakar. Rekomendasi dari kegiatan ini adalah perlunya pelatihan lanjutan untuk memperdalam pengetahuan dan keterampilan pengusaha UMKM dalam aspek halal dan keamanan pangan. Diharapkan, program ini dapat meningkatkan daya saing UMKM di pasar lokal dan nasional serta membangun kepercayaan konsumen terhadap produk yang dihasilkan. Socialization of the Halal Product Process and Financial Aspects of Grilled Fish UMKM The objective of this Community Service Activity (PKM) was to enhance the knowledge and understanding of SMEs entrepreneurs in managing halal and food safety aspects. The partners involved in this activity were 10 SMEs specializing in grilled fish, located in Neighborhood Association 06, Lingkar Permai Housing. The PKM implementation method used Participatory Rapid Appraisal (PRA) and Participatory Learning and Action (PLA) approaches. The results indicated that the majority of participants experienced significant benefits from the training provided. Specifically, 95% of respondents strongly agreed that the training material was highly beneficial and relevant to their businesses, while the remaining 5% agreed. Moreover, the training helped participants gain an in-depth understanding of halal product processes, with 90% strongly agreeing and 10% agreeing. After the training, 85% of participants felt more prepared to implement safety aspects in their grilled fish processing. The recommendations from this activity include the necessity for further training to deepen the knowledge and skills of SMEs entrepreneurs in halal and food safety aspects. It is hoped that this program will enhance the competitiveness of SMEs in local and national markets and build consumer trust in the products produced
Co-Authors . Kholik Akbar Juliansyah Amelia Pera Gestin Aminullah Aminullah Arinda Yusfika Rahma Azmi, Irham Binar Kurnia Prahani Dede Robiatul Adawiyah Florentina Maria Titin Supriyanti Helmi Rahmawati Hunaepi, Hunaepi Husni Mubarok Husnul Hatimah I Gusti Agung Ayu Hari Triandini Istin Fitriana Aziza Laras Firdaus Liliasari , M. Muhali Mirawati, Baiq Muhamad Ikhsan Muhammad Asy'ari Muhmmad Asy’ari Mujriah Nur Al Bayyinah At Tabah Prayogi, Saiful Putu Surya Wedra Lesmana Ratna Azizah Mashami Ratna Farwati Taufik Samsuri Wangiyana, I Gde Adi Suryawan Widiyanni Widiyanni Wiwik Handayani