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Sri Winarti

Universitas Pembangunan Nasional “Veteran” Jawa Timur

Author-ID : 3280147

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PEMANFAATAN BIJI BUNGA MATAHARI SEBAGAI BAHAN BAKU FERMENTASI TEMPE Sri Winarti; Luqman Agung Wicaksono
AGROINTEK Vol 14, No 1 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Sunflower seeds are a source of vegetable protein, in 100 g seeds contain 20.78 g protein, total lipid 51.46 g, ash content 3.02 g, carbohydrate 20.0 g and 8.6 g fiber with a total energy of 2445kj. Sunflower seeds are also a source of choline (55.1 mg) and ethanolamine (35.4 mg). Judging from the nutritional value, sunflower seeds are very potential to be developed into various processed products, including tempeh. Utilization of sunflower seeds for making tempeh can produce a new food product that is rich in protein other than soybeans so that it can reduce dependence on soybean commodities. Sunflower seeds are also rich in Vitamin E which functions as a natural antioxidant for the body. The purpose of this study was to determine the effect of differences in packaging material and fermentation time on the characteristics of the tempe produced. This study used a two-factor Complete Randomized Design, namely the type of wrapper (banana leaf, teak leaf, plastic with a hole spacing of 2cm, plastic with a hole spacing of 1cm) and a factor of 2 fermentation periods (36 and 48 hours). The data obtained were analyzed using Variance Analysis (ANOVA). If there were significant differences between treatments, further tests were carried out with DMRT (Duncan) with a level of 5%. The results showed that the best treatment was the type of teak leaf wrapping and 36 hours fermentation time, which produced tempeh with the highest consumer preference value, namely texture 3.24; taste of 4.0; 3.56 color and 3.44 aroma. Characteristics of tempeh in the treatment were a total mold of 8.66 log fcu / g; total microbes 9.41 log cfu / g; vitamin E levels 24.25 mg / 100g; dissolved protein 11.93%.

KARAKTERISTIK FRUIT LEATHER DARI BUAH BIDARA (ZIZIPHUS MAURITIANA) DAN KULIT BUAH NAGA MERAH SERTA RUMPUT LAUT SEBAGAI BAHAN PENGIKAT Sri Winarti; Ulya Sarofa; Vidya Vianita Wulandari
AGROINTEK Vol 14, No 1 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Fruit leather is one of the snack foods made from fruits, in the form ofthin sheets with distinctive consistency and taste depending on the typeof fruit used. One of the fruits that can be processed into fruit leatheris the bidara fruit (Ziziphus mauritiana). To improve the texture andcolor of fruit leather, the red dragon fruit peel is added as a source ofpectin and seaweed Eucheuma cottonii as a source of kappacarrageenan because it can form gel well.The purpose of this studywas to determine the effect and get the best combination of treatmentsfrom the propoetion of bidara fruit and red dragon fruit peel and theconcentration of E. cottonii seaweed on the characteristics of fruitleather. This study used a completely randomized design (CRD)factorial pattern of 2 factors, namely the proportion of bidara fruit andred dragon fruit peel (65%:35%; 70%:30%; 75%:25%) and theconcentration of seaweed E. cottonii (0 %; 0.4%; 0.8%; 1.2%) with 2replications. The data obtained was analysis by ANOVA, if thetreatment that had a significant effect was carried out further testingusing the DMRT test. The results showed the best treatment onproportion 65% of bidara fruit and 35% of red dragon fruit peel and1.2% concentration of seaweed, its produced fruit leather withmoisture content of 15.68%; antioxidant activity of 31.80%; vitamin Clevels of 30.78 mg/100 g; anthocyanin of 3.30 mg/100 g; tensilestrength of 1.4130 N; color includes L* of 42.98, a* of 41.26, b* of18.06; organoleptic scoring test includes taste of 3.16 (slightly soursweet), color of 4.92 (red), texture of 2.36 (not soft); and dietary fiberlevels of 4.06%Fruit leather is one of the snack foods made from fruits, in the form ofthin sheets with distinctive consistency and taste depending on the typeof fruit used. One of the fruits that can be processed into fruit leatheris the bidara fruit (Ziziphus mauritiana). To improve the texture andcolor of fruit leather, the red dragon fruit peel is added as a source ofpectin and seaweed Eucheuma cottonii as a source of kappacarrageenan because it can form gel well.The purpose of this studywas to determine the effect and get the best combination of treatmentsfrom the propoetion of bidara fruit and red dragon fruit peel and theconcentration of E. cottonii seaweed on the characteristics of fruitleather. This study used a completely randomized design (CRD)factorial pattern of 2 factors, namely the proportion of bidara fruit andred dragon fruit peel (65%:35%; 70%:30%; 75%:25%) and theconcentration of seaweed E. cottonii (0 %; 0.4%; 0.8%; 1.2%) with 2replications. The data obtained was analysis by ANOVA, if thetreatment that had a significant effect was carried out further testingusing the DMRT test. The results showed the best treatment onproportion 65% of bidara fruit and 35% of red dragon fruit peel and1.2% concentration of seaweed, its produced fruit leather withmoisture content of 15.68%; antioxidant activity of 31.80%; vitamin Clevels of 30.78 mg/100 g; anthocyanin of 3.30 mg/100 g; tensilestrength of 1.4130 N; color includes L* of 42.98, a* of 41.26, b* of18.06; organoleptic scoring test includes taste of 3.16 (slightly soursweet), color of 4.92 (red), texture of 2.36 (not soft); and dietary fiberlevels of 4.06%

Pengaruh Foaming pada Pengeringan Inulin Umbi Gembili (Dioscorea esculenta) Terhadap Karakteristik Fisiko-Kimia dan Aktivitas Prebiotik Sri Winarti; Eni Harmayani; Yustinus Marsono; Yudi Pranoto
agriTECH Vol 33, No 4 (2013)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Lesser yam (Dioscorea esculenta) is one type of Dioscorea spp. with high inulin content. There are many factors can affect on the physicochemical characteristics and prebiotic activity of inulin, one of this factor is drying method. The purpose of the study was to evaluate the effect of foaming (foam mat) on drying procces of lesser yam inulin on the physicochemical characteristics and prebiotic activity. Lesser yam inulin was dried with cabinet drying and foam mat drying, which was compared with the commercial inulin that was dried by spray drying method. Inulin properties evaluated were solubility, water absorbtion, gel strength, water content, viscosity, purity, crystallinity and prebiotic activity. The results showed that the drying of Lesser yam inulin with foam mat drying method can improve the solubility of 79.09% to 89.97%, water absorption from 12.39% to 34.39%, and prebiotic activity score from 1,071 to 1,113 on Bifidobacteria breve BRL-131 and from 0.658 to 0.820 on Bifidobacterium bifidum BRL-130. Drying of Lesser yam inulin with foam mat drying method can reduce the gel strength of 0.1295 N to 0.0929 N, water content from 10,55% to 9,29%, the viscosity of 14.47 mPa to 6.7 mPa at 90 °c, purity of 73.58% to 66.34% and lower crystallinity. Lesser yam inulin had prebiotic activity score higher than commercial inulin from chicory root.ABSTRAKGembili (Dioscorea esculenta) merupakan salah satu jenis Dioscorea spp. yang mengandung inulin cukup tinggi. Beberapa faktor dapat berpengaruh terhadap karakteristik fisiko-kimia dan aktivitas prebiotik inulin, salah satunya adalah cara pengeringan.Tujuan penelitian adalah mengevaluasi pengaruh foaming (pembentukan foam) pada proses pengeringan inulin umbi gembili terhadap karakteristik fisiko-kimia dan aktivitas prebiotik. Inulin umbi gembili dikeringkan dengan metode foam mat drying dibandingkan dengan cabinet drying serta dibandingkan dengan inulin komersial dari umbi chicory yang dikeringkan dengan spray drying. Karakteristik fisiko-kimia inulin yang dievaluasi meliputi kelarutan, daya serap air, kekuatan gel, kadar air, viskositas, kemurnian, kristalinitas, dan nilai aktivitas prebiotik. Hasil penelitian menunjukkan bahwa foaming pada pengeringan inulin umbi gembili dengan metode foam mat drying dapat meningkatkan kelarutan dari 79,09% menjadi 89,97%, daya serap air dari 12,39% menjadi 34,39%, dan nilai aktivitas prebiotik pada Bifidobacteria breve BRL-131 yaitu dari 1,071 menjadi 1,113 dan pada Bifidobacterium bifidum BRL-130 dari 0,658 menjadi 0,820. Pengeringan inulin umbi gembili dengan metode foam mat drying dapat menurunkan kekuatan gel dari 0,1295 N menjadi 0,0929 N, kadar air dari 10,55% menjadi 9,29%, viskositas dari 14,47 mPa menjadi 6,7 mPa pada suhu 90°c, kemurnian dari 73,58% menjadi 66,34% dan menurunkan kristalinitas. Inulin umbi gembili memiliki nilai aktivitas prebiotik lebih tinggi dibandingkan dengan inulin komersial dari umbi chicory.

Karakteristik dan Profil Inulin Beberapa Jenis Uwi (Dioscorea spp.) Sri Winarti; Eni Harmayani; Rudi Nurismanto
agriTECH Vol 31, No 4 (2011)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Wild yams (Dioscorea spp.) grow well in Indonesia known as Uwi, is the kind of tubers that grow in the community,but they have not been used optimally. Publicity about the characteristics and types has been limited. The tubers contain inulin, but also there have been no publication related.The purpose of this study was to uncover the characteristics of wild yam and inulin profiles contained in the tubers.The yams were obtained from various regions in East Java, among others Pacet Mojokerto, Karang Ploso and Kawi Mountains in Malang, Nganjuk, and traditional markets in Surabaya.The tubers were characterized for shape and size of tubers, skin color and flesh tubers, average weight and texture of the tuber, moisture content, ash content and levels of inulin, texture and flavor. The data were analyzed using Analysis of Variance (ANOVA) and further test Duncan’t Multiple Range Test (DMRT).Based on the characteristics of tubers, there were 10 types of wild yams, namely D1 (Dioscororea alata/ white yam), D2 (Dioscorea pinthaphylla/frog yam), D3 (Dioscorea hispida /Gadung), D4 (Dioscorea alata /purple yam with yellow skin), D5 (Dioscorea alata /purple yam), D6 (Dioscorea esculenta/gembili), D7 (Dioscorea alata/yellow yam), D8 (Dioscorea opposita/white yam with yellow skin), D9 (Dioscorea bulbifera/gembolo) and D10 (Dioscorea rotundata/ white yam with brown skin). The highest levels of inulin obtained in Dioscororea esculenta (gembili) ie 14.77 % (db). The water content rangedbetween 71.89- 85.07 % (wb), ash content 0.59- 1.83 % and texture between 0.012 to 0.055 (mm/g.dt). Organoleptic score was 2.75 to 4.55 texture and taste is from 3.20 to 5.00.ABSTRAKUwi merupakan jenis umbi-umbian yang tumbuh di Indonesia, namun belum dimanfaatkan secara optimal dan belumbanyak publikasi mengenai kharakteristik dan jenis-jenisnya. Uwi mengandung inulin, namun belum banyak publikasi yang mengungkap kadar inulin pada berbagai jenis umbi uwi tersebut.Tujuan dari penelitian ini adalah mengetahui kharakteristik fisik dan kimia jenis-jenis umbi uwi (Dioscorea spp.), serta profil inulin yang terkandung dalam masing-masing umbi.Beberapa jenis uwi diperoleh dari berbagai daerah di Jawa Timur, antara lain Pacet Mojokerto, Karang Ploso dan Pegunungan Kawi Malang, Nganjuk, dan pasar tradisional Surabaya. Karakteristik fisik yang diamati meliputi , bentuk dan ukuran umbi, warna kulit dan daging umbi, berat rata-rata dan tekstur umbi. Karakteristik kimia yang diamati meliputi kadar air, kadar abu dan kadar inulin. Karakteristik organoleptik pada uwi kukus yang diamati adalah tekstur dan rasa. Data yang diperoleh dianalisis menggunakan Analisis Varian (ANOVA) dan uji lanjut Duncan’t Multiple Range Test (DMRT).Dari hasil karakterisasi diperoleh 10 jenis uwi yaitu D1 (Dioscororea alata/uwi putih), D2 (Dioscorea pinthaphylla/ uwi katak), D3 (Dioscorea hispida/uwi gadung), D4 (Dioscorea alata/uwi kuning kulit ungu), D5 (Dioscorea alata/ uwi ungu), D6 (Dioscorea esculenta/gembili), D7 (Dioscorea alata/uwi kuning), D8 (Dioscorea opposita/uwi putih kulit kuning), D9 (Dioscorea bulbifera/gembolo), dan D10 (Dioscororea rotundata/uwi putih kulit coklat).Kadar inulin tertinggi diperoleh pada Dioscororea esculenta (gembili) yaitu 14,77 % (db). Kadar air berkisar antara71,89-85,07 % (wb), kadar abu 0,59-1,83 % dan tekstur antara 0,012-0,055 (mm/g.dt). Skor organoleptik tekstur adalah 2,75-4,55 dan rasa adalah 3,20-5,00.

Evaluasi Parameter Mikrobiologis Fillet Daging Ayam yang Diawetkan dengan Campuran Bubuk Kulit Buah Manggis dan Bubuk Daun Salam pada Kondisi Penyimpanan Suhu Dingin Rahmawati Rahmawati; Sri Winarti; Qurrotu A'yun
Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol 9, No 3 (2021)
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jkptb.2021.009.03.04

Daging ayam merupakan salah satu komoditas unggas yang banyak dikonsumsi oleh masyarakat Indonesia. Proses pengawetan pada fillet daging ayam dapat dilakukan dengan mengkombinasikan metode perendaman dalam campuran bubuk kulit buah manggis dan bubuk daun salam dengan penyimpanan pada suhu dingin. Penelitian ini dilakukan untuk mengetahui pengaruh penggunaan campuran bubuk kulit buah manggis dan bubuk daun salam dalam menghambat pertumbuhan mikroba penyebab penurunan mutu pada fillet daging ayam yang disimpan dalam suhu dingin (chilling temperature). Penelitian ini menggunakan Rancangan Acak Lengkap pola faktorial yang terdiri dari dua faktor, yaitu konsentrasi campuran bubuk kulit manggis dan bubuk daun salam (0%, 15%, dan 30%) serta lama penyimpanan (0, 4, 8, 12, dan 16 hari). Data yang diperoleh dianalisis menggunakan ANOVA dengan taraf nyata 5%, lalu diuji lanjut dengan Uji Duncan (DMRT) 5% jika berbeda nyata. Hasil penelitian menunjukkan bahwa bubuk kulit buah manggis dan bubuk daun salam mengandung senyawa flavonoid, alkaloid, saponin, tanin, dan terpenoid. Pengaruh terbaik ditemukan pada perlakuan konsentrasi campuran bubuk kulit buah manggis dan bubuk daun salam 30% dan lama penyimpanan 12 hari, dengan total mikroba 5.91 log cfu/g, total S. aureus 1.00 log cfu/g (tidak melebihi batas SNI), dan total E. coli 2.10 log cfu/gr (melebihi batas SNI).

Uji Karakteristik Mi Instan Berbahan Dasar Tepung Terigu dengan Subtitusi Mocaf dan Pati Jagung Rahmawati Rahmawati; Sri Winarti; Qurrotu A'yun
Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol 2, No 3 (2014)
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1916.606 KB)

Pada umumnya mi instan merupakan produk olahan dari tepung terigu. Hal tersebut akan menyebabkan ketergantungan terhadap biji gandum impor. Oleh karena itu, penggunaan MOCAF dan pati jagung sebagai bahan pengganti tepung terigu dapat menjadi alternatif untuk mengurangi konsumsi produk olahan gandum. Bahan-bahan yang digunakan dalam pembuatan mi instan adalah tepung terigu, MOCAF, pati jagung, CMC, garam, dan air. Selanjutnya bahan tersebut diproses melalui beberapa tahapan. Penelitian ini bertujuan untuk mengetahui formulasi dan keseimbangan massa mi instan hasil perlakuan terbaik. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) pola faktorial yang terdiri dari dua faktor. Faktor pertama yaitu formulasi tepung terigu, MOCAF, dan pati jagung. Faktor kedua yaitu proporsi penambahan CMC. Setiap perlakuan dan kontrol diulang sebanyak 3 kali. Hasil uji sifat fisik menunjukan bahwa mi instan hasil perlakuan terbaik memiliki daya serap air sebesar 122.22 %, rendemen sebesar 68.89%, dan daya patah sebesar 363.93 gram. Hasil uji sifat kimia mi instan hasil perlakuan terbaik memiliki kadar air sebesar 7.34%, kadar abu sebesar 2.09%, kadar lemak sebesar 11.48%, kadar protein sebesar 2.08%, dan kadar karbohidrat sebesar 77.57%. Untuk hasil uji organoleptik mi instan yang terdiri dari tingkat kesukaan aroma, warna, tekstur, dan rasa telah memenuhi SNI 01-3551-2000. Kata kunci: CMC, Formulasi Tepung, RAL Pola Faktorial

Charactherization Analog Rice based of White Canna Strach Adding with Soy Flour (Glicine Max) and Glycerol Monostearate Jariyah; Sri Winarti; Yushinta Aristina Sanjaya; Setyandari Ayu Larasati
Nusantara Science and Technology Proceedings 2nd International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

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

This research was aimed to analize the characteristics of analog rice made from white canna starch fortified with soybean flour and Glycerol Monostearate (GMS). The experimental design used was a completely randomized design (CRD) with two factors. The first factor is the proportion of white canna starch and soybean flour, the second factor is the concentration of the addition of GMS. The results of the analysis of raw materials showed that the water content of canna starch was 8.46%; ash content of 1.54%; starch content of 70.43%; amylose by 20.22% and amylopectin by 50.21%. The results of the analysis of the moisture content of soybean flour are 10.85%; ash content of 2.04%; and 39.18% protein content. The results of analog rice analysis showed that there was a significant interaction in the analysis of ash content, kamba density and protein content. The interaction results were not significant from the analysis of water content, rehydration power, expansion volume, starch content, amylose content and amylopectin content although each treatment showed significant differences. Sensory analysis was performed on analog rice. The results of sensory analysis of the aroma, taste, color and texture of analog rice obtained the best results at the proportion of 24% soy flour with the addition of 2% GMS. The results showed a moisture content of 7.18%, ash content of 1.9%5, protein content of 14.05%, starch content of 65.79%, amylose 18.81%, amylopectin 46.97%, rehydration power 67 (g/ml), kamba density 55.3 (g/ml). ml), and the expansion volume was 116.67 g/ml.

Karakteristik HFS (High Fructose Syrup) dari umbi gembolo yang diproduksi secara hidrolisis enzimatis menggunakan amilase dan inulinase Rezza Natori; Sri Winarti; Riski Ayu Anggreini

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v13i2.3078

HFS (High Fructose Syrup) from gembolo tubers is an innovation in to utilize gembolo tubers which so far have not been used optimally. The purpose of this study was to determine the effect of substrate concentration and duration of saccharification on the physicochemical characteristics of HFS (High Fructose Syrup). This study used a completely randomized design (CRD) with 2 factors consisting of 9 treatment levels. The factor I was the substrate concentration (15%, 20% and 25%) and factor II was the length of saccharification (24 hours, 36 hours and 48 hours). Data were analyzed using ANOVA level 5%. If there is a difference proceed with Duncan's Test (DMRT) 5%. Based on the results of the study, the best treatment was a substrate concentration of 25% with a saccharification period of 48 hours which produced HFS with the following characteristics: yield of 18.08%; reducing sugar 41, 28%; total dissolved solids 42.00oBrix; viscosity 58.30 cP; fructose content is 14.68% and organoleptic test got the highest score.

Pengaruh konsentrasi enzim chitosanase dan waktu inkubasi terhadap karakteristik chitooligosakarida dan aktivitas prebiotik dari cangkang kepiting bakau Nanda Oktavia; Sri Winarti; Anugerah Dany Priyanto

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v13i2.3080

Mangrove crab shells are one of the wastes that are poorly utilized because it is usually only used for animal feed mixtures. Mangrove crab shells have a high enough chitin content so that it can be used as chitosan and then used as chitooligosaccharides that have the potential to have prebiotic activity. The study aimed to determine the effect of enzyme concentration and length of incubation time on the prebiotic characteristics and activity of chitooligosaccharides. Completely Randomized Design was used as a design experiment with a variable chitosanase enzyme concentration (0.5%, 1%, and 1.5%) and incubation time (1 hour, 3 hours, and 5 hours). The study shows that there is an interaction between the two variables in the viscosity parameter, degree of deacetylation, molecular weight, and degree of polymerization. The results showed that the best treatments were an enzyme concentration of 0.5% and a long incubation time of 5%, which resulted in chitooligosaccharides with characteristics: viscosity of 2.75 cPs, degree of deacetylation of 97.68%, the molecular weight of 546.99 Da, and degree of polymerization of 2.67. The best treatment tested the prebiotic activity of 1,18 for Lactobacillus acidophilus bacteria and 1,33 for Bifidobacterium breve bacteria. Hope this research would be an innovation in the production of a crabs shell or chitin’s source into prebiotic chitooligosaccharide and could boost the immune system.

Characteristics Of Flavoring Mulberry Leaves And Shrimp Heads With Enzymatic Hydrolysis Using Papain And Calotropin Amalia Rosida Fajriyah; Sri Winarti
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 9 No 1 (2022)
Publisher : UNIVED Press, Dehasen University Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/agritepa.v9i1.2099

Mulberry leaves are currently used as food for silkworms and livestock. Judging from the high protein content, it can be used as alternative flavoring. Mulberry leaves are combined with shrimp heads which high glutamic acid. Making flavoring is through a protein hydrolysis process using papain and calotropin enzymes. The purpose to determine the effect of concentration combination of papain and calotropin enzymes, as well as the hydrolysis time on flavoring characteristics. This study used a completely randomized design (CRD) two factors, enzyme combination concentration (1; 2; 3)% and hydrolysis time (1; 2; 3)hours. The best treatment was the flavoring with treatment enzyme combination concentration 3% and hydrolysis time 1 hour, with a characteristic hydrolysis degree 76.58%, dissolved protein 43.40%, water solubility index 0.087 gr/ml, oil absorption 1.20 ml/gr, water content 7.08% and flavoring yield 13.70% and organoleptic test results for taste 3.35 (slightly like), aroma 3.55 (slightly like), color 3.40 (slightly like) and overall 3.60 (somewhat like), and glutamic acid 783.07 mg/100g. Keywords: Calotropin; flavoring; mulberry leaves; papain; shrimp heads

Co-Authors Almira Dinar Dhiny Amalia Rosida Fajriyah anggreini, riski ayu Anugerah Dany Priyanto Eni Harmayani Eni Harmayani Hadi Munarko Jariyah Jariyah Kindriari Nurma Wahyusi Meditya Dwi Rizkyati Nanda Oktavia Nurida Tri Novita Purwadi MP. Ir Qurrotu A'yun Rahmawati Rahmawati Ratna Yulistiani Rezza Natori Rudi Nurismanto Serly Safitri Setyandari Ayu Larasati Tuty Shohibatuz Zakiyah Ulya Sarofa Ulya Sarofa Vidya Vianita Wulandari Wildan Naufal Esfandiar Yudi Pranoto Yushinta Aristina Sanjaya Yustinus Marsono

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