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All Journal Jurnal Teknologi Pangan dan Gizi Agrointek Jurnal Teknologi Pangan Jurnal Pangan dan Agroindustri Jurnal Teknologi Pertanian AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Jurnal Sains dan Teknologi Pangan Jurnal Ilmu Pangan dan Hasil Pertanian Argipa (Arsip gizi dan Pangan) SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Indonesian Journal of Agricultural Research Jurnal Teknologi & Industri Hasil Pertanian Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Food Science and Technology Journal (Foodscitech) Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat FONDATIA Agroteknika Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Journal of Food Technology and Agroindustry Journal of Management and Bussines (JOMB) Nusantara Science and Technology Proceedings International Journal of Eco-Innovation in Science and Engineering (IJEISE) Jurnal Pengabdian Masyarakat Indonesia International Journal on Food, Agriculture and Natural Resources (IJFANRES) AKM: Aksi Kepada Masyarakat AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Pengbdian Teknik Mesin Jurnal Teknologi Pangan Mudabbir: Journal Research and Education Studies Jurnal Pengabdian Pelitabangsa Tekmulogi: Jurnal Pengabdian Masyarakat
Jariyah
Program Studi Teknologi Pangan, Fakultas Teknik, Universitas Pembangunan Nasional Veteran Jawa Timur, Surabaya, Indonesia
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Effect of Substitution of Wheat Flour and Pedada Flour (Sonneratia caseolaris) to Characteristic of White Bread Irmawati, Irmawati; Jariyah, Jariyah; Sarofa, Ulya
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 2 (2024)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v8i2.435

Abstract

White bread is a food product generally derived from wheat flour that is consumed by the majority of people around the world. Innovations continue to be made to increase the nutritional value of bread. The use of pedada fruit (Sonneratia caseolaris) as a local food rich in fiber is an alternative to mixing with wheat flour. This study was conducted to determine the physical and organoleptic properties of wheat flour white bread with pedada flour. Organoleptic quality assessment was conducted with the participation of 25 panelists. Sensory attributes that are referenced by panelists include color, aroma, taste, texture, and overall. Data analysis used a T-test to determine the real difference between two treatments with a significant level (<0.05) including development volume, number of pores, texture, and organoleptic test. White Bread with a proportion of 80% wheat flour and 20% pedada produced a loaf volume (138.04%), porosity (11,722/cm2), and texture with texture analyzer (5,892 gf). The organoleptic test showed that the bread with 80% wheat flour and 20% pedada flour received positive ratings in terms of color and aroma, but received low ratings in terms of texture and taste.
Identification of Flavor Compounds from Soybean Peel Flour (Glycine max L. Merr) with the Addition of Kaffir Lime Leaves in the Blanching Process Nurul, Adinda; Jariyah, Jariyah
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 2 (2024)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v8i2.438

Abstract

Soybean husk flour is flour made from the main ingredient of soybean husk which undergoes a flouring process so that it can be substituted in making bakery products such as brownies, bread and cookies. Apart from having a fairly high nutritional content, soybean epidermis also has a unpleasant odor that consumers don't like, so it needs to be reduced, one way is by blanching and adding kaffir lime leaves. This research aims to find the best treatment for the length of time for blanching and adding kaffir lime leaves. This research used a Completely Randomized Design (CRD) with two factors and two replications. Factor I is the length of blanching time (10 and 20 minutes) and factor II is the amount of added kaffir lime leaves (0, 5, 10, 15 and 20 gr). The data obtained was then analyzed using ANOVA and continued with the Duncan Multiple Range Test (DMRT) at the 5% level. The best treatment results were obtained in the treatment with a long blanching time of 20 minutes with the addition of 20 grams of kaffir lime leaves with characteristics of 9.55% water content, 1.98% ash, 7.77% protein, 1.60% fat, 30.02% crude fiber and flavor compounds found, among others. pentanal, oxirane,2-(1,1-dimethylethyl)-3-ethyl-, cis-, hexanal, furan, 2-pentyl-5-, octen-1-ol, (Z)-1,1-, dodecanediol, diacetate and cedrene.
The Effect of Coffee Bean Particle Size and Citric Acid Concentration on the Caffeine Content of Arabica Ground Coffee Kalaswari, Sita; Yulistiani, Ratna; Jariyah, Jariyah
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 2 (2024)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v8i2.439

Abstract

Arabica coffee is a coffee commodity that is widely found in Indonesia because it is considered superior in terms of taste. Arabica coffee contains various biochemical compounds, one of which is caffeine, which is known to overcome drowsiness and reduce physical fatigue. However, caffeine use can also lead to negative side effects, such as anxiety, increased blood pressure, and decreased fine motor skills. This study addresses the public demand for lower caffeine coffee to minimize these side effects. The research focuses on reducing caffeine levels by examining coffee bean size and solvent concentration during decaffeination. . The method used was a completely randomized design (CRD) factorial pattern with two factors and two replications. The first factor was coffee bean particle size (4 mesh, 6 mesh, and 8 mesh) and the second factor was maceration process with citric acid solution concentration (1%, 3%, and 5%). Data were analyzed using Analysis of Varience (ANOVA) and Duncan's Multiple Range Test (DMRT) at the 5% level. The results showed that the treatment of 8 mesh coffee bean size with 5% citric acid solution concentration produced the best caffeine content (1.324 mg/g). In addition, the characteristic values of moisture content (3.436%), ash content (2.065%), and phenol content (29.472 mg GAE/g), were obtained. And organoleptic test results with attributes of fragrant-very fragrant aroma (3.55), blackish-brown-black color (3.65), and bitter-very bitter taste (3.5).
Characteristics of Flakes from Kepok Banana Flour and Black Rice Flour with Variation of Steaming Time Rachmawati, Shinta Dwi; Yulistiani, Ratna; Jariyah, Jariyah
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 3 (2024)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v8i3.441

Abstract

This research has the objective of determining the effect of flour rasio kepok banana and black rice. Black rice flour with variations in steaming time on physicochemical characteristics of flakes. This research used a randomized Complete Design (RCD) factorial pattern with two factors and two replications. The first factor is thr proportion of kepok banana flour: black rice flour (30%: 70%, 40%: 60%, and 50%:50%) and the second factor is the length of steaming time (10 minutes, 15 minutes, 20 minutes). The data obtained was analyzed using ANOVA and followed by the Duncan Multiple Range Test (DMRT) at the 5% level. The results of the research showed that there was interaction. There was a significant difference between the treatments of kepok banana flour: black rice flour on moisture content, starch content, and water absorption. The best treatment is Banana flour: black rice flour on moisture content, starch content, and water absorption. The best treatment is flaked with a proportion of 50% kepok banana flour and 50% black rice flour and a steaming time of 10 minutes produced flakes with characteristics of the value of water content of 4.77%, ash content of 2.12%, fat content of 8.35%, content protein of 5.56%, the starch content of 78.01%, water absorption of 24.96%, hardness of 414.57N and dietary Fiber content of 5.22 %, the calcium content of 169.89mg/100g and the average of favorability scores for taste (3.83), color (4.80), aroma (4.20) and textire (3.37)
Sensory Profile of Candied Tomatodates Using the Just About Right Method Diapri, Syafian Putra; Jariyah, Jariyah; Priyanto, Anugerah Dany
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 3 (2024)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v8i3.487

Abstract

Candied tomato dates are processed candies made from tomatoes that are dried until they are shaped like dates. Sensory profiles are needed to obtain candied date tomatoes with the most optimal betel lime solution concentration treatment and blanching time based on penalty analysis methods (JAR and hedonic scales). This study used the just about right method combined with the hedonic scale (overall liking) in the treatment of candied date tomatoes with a concentration of betel lime solution (2%, 3% and 4% (b/b)) and blanching time (5 minutes, 10 minutes and 15 minutes). There are 17 sensory attributes that will be tested through the assessment of the JAR scale and the hedonic scale (overall liking). The data obtained was then processed using XLSTAT 2024 software. Based on the results of the penalty analysis, it was shown that the most optimal candied date tomatoes were candied date tomatoes with a concentration treatment of 3% betel lime solution and a blanching time of 15 minutes where there were 14 insignificant test attributes or p-value?0.05. Meanwhile, there are only 3 sensory attributes that need to be optimized or p-value?0.05, namely juicy texture (p-value = 0.002), sweet taste (p-value = <0.0001) and fruity taste (p-value = 0.017).
Karakteristik fisikokimia dan organoleptik beras analog tepung komposit pedada, tepung garut, tepung kedelai dengan gliserol monostearat Saraswati, Avina Rachma; Jariyah, Jariyah; Wicaksono, Luqman Agung
ARGIPA (Arsip Gizi dan Pangan) Vol 10 No 2 (2025)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/argipa.v10i2.18358

Abstract

Analog rice as an alternative reduces people's dependence on rice. The materials for this research were arrowroot tuber flour, pedada fruit flour, soybean flour, and various concentrations of glycerol monostearate (GMS). This research aims to study the effect of the proportion of arrowroot flour: pedada fruit flour: soybean flour and the addition of GMS on the physicochemical and organoleptic quality of analog rice, so produced with good quality and is liked by consumers. The design in this research was a completely randomized design (CRD) with a factorial pattern with two factors. Factor I is the proportion of arrowroot tuber flour: pedada fruit flour: soybean flour (75%: 5%: 20%, 70%: 10%: 20%, 65%: 15%: 20%). Factor II is the addition of GMS concentration (0.5%; 1%; 1.5%). Data analysis used the ANOVA method at a confidence level of 95%, if there were differences between treatments continued with the Duncan test a = 5%, and organoleptic tests used the hedonic scale scoring method with data calculations using the Friedman method. The results showed that rice was analogous to the treatment with the proportion of arrowroot tuber flour: pedada fruit flour: soybean flour 65%: 15%: 20%. and the addition of 1.5% GMS is the best treatment with water content values ​​of 4.72%, ash 0.71%, fat 0.41%, protein 7.65%, carbohydrates 86.52%, starch 74.01%, amylose 25.43%, amylopectin 48.58%, kamba density 0.6 g/ml, rehydration power 38.45%, cooking time 305 seconds. Color organoleptic test 4.22; taste 6.26; aroma 5.02; texture 5.08 (like).
Pengembangan dan Implementasi Ekstrakurikuler PAI untuk Pembentukan Karakter Siswa Jariyah, Jariyah; Zahfa, Faiz; Heriyanto, Heriyanto; Padila, Amanda Rezeki; Lestari, Anisa Dwi
MUDABBIR Journal Research and Education Studies Vol. 5 No. 2 (2025): Vol. 5 No. 2 Juli-Desember 2025
Publisher : Perkumpulan Manajer Pendidikan Islam Indonesia (PERMAPENDIS) Prov. Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56832/mudabbir.v5i2.1457

Abstract

Kegiatan ekstrakurikuler PAI adalah serangkaian aktivitas pembelajaran nonformal di luar jam pelajaran reguler yang bertujuan memperkuat pemahaman dan pengamalan ajaran Islam, serta membentuk karakter siswa yang berakhlak mulia, jujur, disiplin, dan bertanggung jawab. Perencanaan kegiatan ekstrakurikuler PAI merupakan langkah awal yang krusial, meliputi analisis kebutuhan siswa, penetapan tujuan, hingga evaluasi, untuk memastikan kegiatan berjalan optimal dan mencapai hasil yang diharapkan. Pengembangan ekstrakurikuler PAI bertujuan memperkaya pengalaman belajar siswa, mendalami nilai-nilai agama Islam secara praktis, serta meningkatkan pemahaman agama, pembentukan karakter, dan keterampilan sosial yang sejalan dengan ajaran Islam. Kualitas pengembangan ini sangat bergantung pada kompetensi pembina atau guru yang memiliki pengetahuan agama yang mumpuni dan kemampuan memotivasi siswa. Pelaksanaan ekstrakurikuler PAI harus dirancang dengan mempertimbangkan keberagaman minat dan bakat siswa, dengan program yang bervariasi seperti tilawah, menghafal Al-Qur'an, pelatihan dakwah, dan diskusi keagamaan. Dukungan dari berbagai pihak seperti kepala sekolah, guru, komite sekolah, dan orang tua, serta penyediaan fasilitas yang memadai, sangat penting untuk keberhasilan program ini. Evaluasi berkala juga diperlukan untuk menilai efektivitas program dan melakukan perbaikan berkelanjutan. Secara keseluruhan, ekstrakurikuler PAI merupakan pilar penting dalam pembentukan karakter Islami siswa dan peningkatan kualitas pendidikan agama di sekolah.
Pelatihan pengolahan tepung mangrove kepada pengelola dan masyarakat Sekitar Kebun Raya Mangrove Surabaya Jariyah Jariyah; Isna Nugraha; Hadi Munarko; Gilang Ramadhan; Friska Aryanti
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 9, No 2 (2025): March
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v9i2.29841

Abstract

AbstrakKebun Raya Mangrove Surabaya merupakan kawasan ekowisata yang memiliki potensi besar dalam mendukung keberlanjutan lingkungan dan ekonomi masyarakat setempat. Salah satu produk yang dapat dikembangkan dari kawasan ini adalah tepung pedada (Sonneratia Caseolaris), yang memiliki kandungan bioaktif dengan manfaat kesehatan. Namun, metode pengolahan tradisional yang masih digunakan menyebabkan penurunan kandungan fungsional dalam tepung serta rendahnya nilai jual produk. Kegiatan pengabdian ini bertujuan untuk meningkatkan pemahaman dan keterampilan masyarakat dalam pengolahan tepung pedada yang lebih efisien dan berkualitas. Metode yang digunakan meliputi sosialisasi, penyuluhan, dan pelatihan praktis, dengan melibatkan 30 peserta. Sebelum pelatihan, dilakukan pre-test untuk mengukur tingkat pemahaman awal, yang menunjukkan bahwa hanya 9 orang (30%) memahami proses pengolahan tepung pedada, sementara 21 orang (70%) belum memahami. Selama pelatihan, peserta diberikan materi mengenai manfaat tepung pedada, teknik pemilihan bahan baku, serta proses pengeringan menggunakan alat pengering kabinet. Evaluasi dilakukan melalui post-test, yang menunjukkan peningkatan signifikan dalam pemahaman peserta, dengan 27 orang (90%) telah memahami konsep pengolahan tepung pedada, sedangkan 3 orang (10%) masih belum sepenuhnya memahami. Hasil ini menunjukkan bahwa kegiatan pelatihan berhasil meningkatkan pengetahuan dan keterampilan peserta secara signifikan. Selain itu, metode yang diterapkan terbukti efektif dalam menjembatani kesenjangan pengetahuan awal peserta. Diharapkan, peningkatan keterampilan ini tidak hanya berdampak pada kualitas produk yang lebih baik dan peningkatan nilai jual tepung pedada, tetapi juga mendukung keberlanjutan ekosistem mangrove melalui pemanfaatan sumber daya lokal secara optimal. Kata kunci: mangrove; pedada; pengabdian masyarakat; teknologi pengeringan; tepung. AbstractThe Mangrove Botanical Garden of Surabaya holds great potential as an ecotourism area to support environmental sustainability and the local economy. One of the potential products from this area is the pedada fruit (Sonneratia caseolaris), which is known to contain bioactive compounds with health benefits. However, traditional processing methods used by the local community often reduce the functional components in pedada flour. Therefore, this activity aims to provide training on pedada flour processing technology to the managers and the surrounding community of the Mangrove Botanical Garden of Surabaya. In this training, 30 participants were involved, utilizing a cabinet dryer to retain the bioactive components in the resulting pedada flour. The results of this training showed an increase in participants’ understanding of the quality pedada flour processing, which positively impacts the economic value and sustainability of the product. This program is expected to not only improve the income of the local community but also contribute to preserving the mangrove forest in the area through the development of sustainable and environmentally friendly local products. Keywords: community empowerment; drying technology; flour; mangroves; pedada.
Antioxidant Extraction from Pedada (Sonneratia caseolaris) with Pulsed Electric Field Pretreatment Ayu Kartika; Jariyah Jariyah; Anugerah Dany Priyanto
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 14 No. 5 (2025): October 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v14i5.1563-1572

Abstract

Pedada (Sonneratia caseolaris) has great potential as a source of natural antioxidants. The high antioxidant content in pedada fruit requires an appropriate extraction method so that the extracted antioxidant levels in pedada fruit can be maximally extracted. However, the extraction of active compounds from pedada fruit is often limited by the dense cell structure. Pedada fruit extraction can be done using a modified maceration method with Pulsed Electric Field (PEF) pretreatment, so as to shorten the extraction time and require less solvent in the process. It is expected that PEF can damage the cell structure and increase the solubility of antioxidant compounds in the solvent. The quality of the resulting extracts will be evaluated based on total phenol content, total flavonoids, free radical scavenging activity, and antioxidant compound profile. The best treatment was obtained based on antioxidant analysis of the extraction results, namely at a PEF time of 2 minutes with IC50 DPPH values of 18 ppm, IC50 FRAP 37 ppm, total phenol content of 434 mgGAE/L, and total flavonoid content of 120 mgQE/L.
Analog Rice from Pedada Fruit Composite Flour as Functional Food with Low Glycemic Index Diella Trisna Ayuningtyas; Avina Rachma Saraswati; Jariyah Jariyah
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 14 No. 6 (2025): December 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v14i6.2157-2163

Abstract

This study aims to determine the effect of composite flour proportion pedada fruit, white corn, and soybean flours as well as the addition of GMS on the physicochemical and organoleptic properties of analog rice as functional food that is safe for people with Diabetes Mellitus. This study was arranged in a factorial completely randomized design consisting of two factors with nine treatment combinations and three replications. Factor 1 was the proportion of flour materials pedada fruit-white corn-soybean (5%-75%-20%, 10%-70%-20%, 15%-65%-20%). Factor 2 was GMS addition (1%, 2%, 3%). The data was analyzed using ANOVA at the 5% level and continued with the Duncan Multiple Range Test (DMRT). The results showed that the best treatment was the A1B1 formulation consisting of 5% pedada fruit flour, 75% white corn flour, 20% soy flour and the addition of 1% GMS produced analog rice with organoleptic characteristics of color getting a value of 3.48 (like), aroma 2.92 (neutral), texture 2.76 (neutral), and taste 3 (neutral), antioxidant content of 47.73%, in vitro glycemic index of 42. The results of the RVA analysis showed that formulation A1B1 had a pasting temperature of 94.8°C, peak viscosity 184 cP, hold viscosity 183 cP, final viscosity 332 cP, breakdown 1 cP, setback 149 cP.
Co-Authors ,., Rosida A, Yuniar Achmad Wahyu Hidayat Adiyani Parahita Lestari Alfiya Dewi Novanda Almira Dinar Dhiny Amelia Sofianty, Ardhia Putri Ananda Regita Olivira Andi Arif Rifa’i Anggita Ulfia Savitri anggreini, riski ayu Anugerah Dany Priyanto Anugerah Dany Priyanto Anugerah Dany Priyanto, Anugerah Dany Avina Rachma Saraswati Ayu Kartika Ayuninggar, Rizky Mayadita Balo , Abhelia Indah Zabrinquds Surya Bryan Reinaldo Chusniyah, Atin Dedin Finatsiyatull Rosida Diapri, Syafian Putra Diella Trisna Ayuningtyas Elma Zanubi Arifah Arifah Ely Kurniati Endang Yektiningsih, Endang Enny Karti Basuki Erza Alfida Martha Fathurrozi, Sherenita Azizah Febrian Lourenso Hangkaya Friska Aryanti Gilang Ramadhan H P, Sudaryati Hadi Munarko Hadi Munarko Heriyanto Heriyanto Ifwarisan Defri Ika Korika Swasti Irmawati Irmawati Isna Nugraha JURNAL TEKNOLOGI PANGAN, Rosida Kadek Bayu Darma Mahardika Kalaswari, Sita Karina Chandra Kurniawan Karunia, SustiawanKarunia Kindriari Nurma Wahyusi Kurniawati, Lusiana Kusuma Wardhani Mas’udah Lanang Adnanta Irasyddin Laras Sitoayu Lestari, Anisa Dwi Liza Md Salleh Luqman Agung Wicaksono Luthfi, Qi Ahmad Marisa Kusuma Wardani Mohamad Irfan Afandy Ni Ketut Sari Nur Fitri Dian Pratiwi Nurul, Adinda O.W, Pamungkas Oktalydia, Shelly Panca Padila, Amanda Rezeki Pertiwi, Yolanda Ariesta Purwadi MP. Ir Putra, Andre Yusuf Trisna Putri, Nur Dyah Bela Rachmawati, Shinta Dwi Ratna Yulistiani Ratna, Rawiri Yunia Rawiri Yunia Ratna Rosida Rosida Rosida, Rosida Rudi Nurismanto Salsabila Ayu Sukma Sanjaya , Yushinta Aristina Saraswati, Avina Rachma Savitri, Anggita Ulfia Septi N D Serly Safitri Setyandari Ayu Larasati Shafira Suci Utami Silvana Dwi Nurherdiana Sopadeo, Peter Adeye Sri Djajati Sri Djajati Sri Winarti Sudaryati, Sudaryati Sudaryati Triwardani, Intan Ulya Sarofa Ulya Sarofa Ulya Sarofa Wardani, Marisa Kusuma Wijayati, Dewi Wildan Naufal Esfandiar Winarti, Sri Yolandra Hibatullah Isnaini Yushinta Aristina Sanjaya Zahfa, Faiz