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All Journal JPTK: Jurnal Pendidikan Teknologi dan Kejuruan Sarwahita : Jurnal Pengabdian Kepada Masyarakat Syntax Idea Jurnal Sains Boga Indonesian Journal of Multidisciplinary Science COMSERVA: Jurnal Penelitian dan Pengabdian Masyarakat Prosiding Seminar Nasional Pengabdian Kepada Masyarakat Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary) Cerdika: Jurnal Ilmiah Indonesia Eduvest - Journal of Universal Studies

Mutiara Dahlia

Universitas Negeri Jakarta

Author-ID : 3392347

Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Medicine & Pharmacology Neuroscience Public Health Social Sciences Other

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Pengembangan Media DVD Interaktif dan Video tentang Menu Sehat Seimbang Balita untuk Kader Posyandu Mutiara Dahlia; Rusilanti Rusilanti; Sachriani Sachriani; Nur Riska T.
Jurnal Pendidikan Teknologi dan Kejuruan Vol 23, No 1 (2016): (Mei)
Publisher : Faculty of Engineering, Universitas Negeri Yogyakarta

This study analyses the effectiveness of instructional media using Digital Video Disc (DVD) and videos in nutrition education concerning the development of toddlers’ food preferences of balanced meals based on community empowerment. The media was expected to be used by the cadre of Posyandu (Maternal and Child Health Centre) and housewives in Rawamangun village. This study used the quasi experiment method. The data analysis showed the score of F was 15.89 that was higher than the F table with the score of 4.11 in the significance level of 0.05. It indicates the learning outcomes of the instructional media using DVD and videos was higher than using handouts. The result of this study was a nutrition education model concerning the development of toddlers’ food preferences of balanced meals in the form of DVD and videos that can be effectively applied. The media is able to improve the learning outcomes of nutrition education including the knowledge and the skills. Thus it indirectly supports the government program in community empowerment. Penelitian ini dilakukan bertujuan untuk menganalisis efektivitas penggunaan media dalam bentuk DVD interaktif dan video dalam perancangan model pendidikan tentang pembentukan kesukaan balita terhadap makanan bergizi seimbang pada ibu berbasis pemberdayaan masyarakat yang dapat digunakan oleh kader posyandu dan ibu rumah tangga kelurahan Rawamangun. Metode quasi experiment. Hasil analisis varians dua jalur antar kolom diperoleh harga Fhitung = 15,89 lebih besar dibandingkan Ftabel = 4,11 pada taraf signifikansi α = 0,05. Nilai ini menunjukkan bahwa hasil belajar kader posyandu dengan media dalam bentuk DVD dan video lebih baik dibandingkan dengan media handout. Hasil penelitian dapat membentuk suatu model pendidikan gizi yaitu media dalam bentuk DVD interaktif dan video tentang pembentukan kesukaan anak terhadap makanan bergizi seimbang yang diterapkan. Media dan metode tersebut dapat meningkatkan hasil belajar berupa pengetahuan dan keterampilan dalam penyuluhan gizi pada ibu, kader posyandu dan masyarakat sehingga secara tidak langsung dapat membantu program pemerintah dalam pemberdayaan masyarakat. The developed media improves the achievement of nutritional education of mothers, society and indirectly helped the government program in community empowerment.

Pengaruh Penambahan Tepung Daun Kelor Pada Pembuatan Cupcake Terhadap Daya Terima Konsumen Mohammad Andi Abdillah Hakim; Mutiara Dahlia; Alsuhendra
Jurnal Sains Boga Vol 4 No 1 (2021): Jurnal Sains Boga Volume 4 Nomor 1, Mei 2021
Publisher : Program Studi Tata Boga Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.004.1.04

Penelitian ini bertujuan untuk mengetahui dan menganalisis pengaruh penambahan tepung daun kelor pada pembuatan cupcake terhadap daya terima konsumen berdasarkan aspek warna, rasa, aroma, dan tekstur. Penelitian ini dilakukan di Laboratorium Pengolahan Pastry dan Bakery Program Studi Pendidkan Tata Boga Universitas Negeri Jakarta. Dengan waktu penelitian dimulai pada bulan Mei 2019 hingga Desember 2019. Metode yang digunakan adalah metode eksperimen. Sampel pada penelitian ini adalah cupcake dengan penambahan tepung daun kelor sebanyak 5%, 10%, dan 15% kemudian diujikan kepada 30 panelis agak terlatih yang menilai keseluruh aspek. Berdasarkan hasil uji hipotesis dengan menggunakan uji Friedman dan uji Tuckey pada aspek warna, rasa, dan tekstur menunjukan adanya pengaruh penambahan tepung daun kelor pada cupcake. Sedangkan pasa aspek aroma tidak terdapat pengaruh. Kesimpulan hasil penilaian organoleptik secara umum bahwa cupcake dengan penambahan tepung daun kelor yang paling disukai oleh konsumen dari aspek warna, rasa, aroma, dan tekstur terletak pada persentase penambahan 5%.

Pemberdayaan Masyarakat Berbasis Teknologi Pengolahan Pangan Lokal Singkong Pada Produk Churros dan Éclair mahdiyah mahdiyah; Mutiara Dahlia; Fildzah Rudyah Putri; Hana Sonia; Monnica Dwi S
Bahasa Indonesia Vol 19 No 01 (2022): Sarwahita : Jurnal Pengabdian kepada Masyarakat (Edisi Khusus)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/sarwahita.191.10

Abstract Churros and éclairs have almost the same type of dough and are easy to process. Currently, churros and éclair are snacks that are trending and much favored by the public, especially teenagers and children. Thus, churros and éclair become snacks that have a great opportunity to be seeded as business products with great potential. Both use the main ingredient in the form of wheat flour, which until now is still an imported product. Optimal use of local food ingredients to substitute for imported food is a government program that we should support and assist in its realization. While cassava is one of the local food ingredients found in almost all regions of Indonesia. In this case, by using science and technology, this cassava can be further processed into flour which can later function as a substitute for wheat flour. Through Community Service activities, the use of cassava as a substitute for wheat flour in making churros and éclairs is socialized to the wider community. The activities carried out consisted of stages 1) Delivery of material information; 2) Preparation and preparation of formulas; 3) Implementation of entrepreneurial training in the practice of making churros and eclairs; and 4) Product evaluation and discussion. The purpose of this community service activity (PKM) is to help improve the family's economy through the production of churros and éclair substitutes for cassava flour. The results of this PKM activity were assessed by the participants, that the way of delivery and the suitability of the material, the process of making Churros and Eclair, the duration generally described a positive value and gave a high level of satisfaction. So that there is a desire to do similar activities again. Abstrak Churros dan éclair merupakan kue yang memiliki jenis adonan yang hampir sama dan mudah proses pengolahannya. Saat ini churros dan éclair merupakan makanan ringan yang sedang trend dan banyak digemari oleh kalangan masyarakat, utamanya remaja dan anak-anak. Dengan demikian, churros dan éclair menjadi makanan ringan yang memiliki peluang besar untuk diunggulkan sebagai produk usaha yang sangat potensial. Keduanya menggunakan bahan utama berupa tepung terigu, yang selama ini masih berupa produk import. Penggunaan bahan pangan lokal secara optimal untuk pengganti pangan impor merupakan program pemerintah yang seharusnya kita dukung dan bantu dalam perealisasiannya. Sementara singkong merupakan salah satu bahan pangan lokal yang ditemui hampir di seluruh daerah Indonesia. Dalam hal ini, dengan menggunakan iptek, singkong ini dapat diolah lebih lanjut menjadi tepung yang nantinya dapat berfungsi sebagai subtitusi tepung terigu. Melalui kegiatan Pengabdian kepada Masyarakat, pemanfaatan singkong sebagai substitusi tepung terigu dalam pembuatan churros dan éclair ini disosialisasikan kepada masyarakat luas. Kegiatan yang dilakukan terdiri dari tahap 1) Penyampaian informasi materi; 2) Persiapan dan pembuatan formula; 3) Pelaksanaan pelatihan kewirausahaan praktik pembuatan churros dan éclair; dan 4) Evaluasi produk dan diskusi. PKM ini dilaksanakan secara online pada tanggal 16 September 2021. Tujuan kegiatan pengabdian kepada masyarakat (PKM) ini adalah membantu meningkatkan perekonomian keluarga melalui produksi churros dan éclair subtitusi tepung singkong. Hasil kegiatan PKM ini dinilai peserta, bahwa cara penyampaian dan kesesuaian materi, proses pembuatan churros dan éclair, durasi secara umum menggambarkan nilai positif dan memberi tingkat kepuasan yang tinggi. Sehingga ada keinginan dilakukan kembali kegiatan sejenis.

PENGARUH SUBSTITUSI TEPUNG BERAS MERAH TERHADAP KUALITAS LOTUS PASTRY Silvi Nur Fadilah; Cucu Cahyana; Mutiara Dahlia
Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary) Vol 2, No 1 (2022): EDISI FEBRUARI
Publisher : Universitas Negeri Medan

ABSTRAK: Tepung beras merah digunakan dalam pembuatan lotus pastry untuk menjadi alternatif dalam mengurangi penggunaan tepung terigu, menambah variasi produk tepung beras merah, dan sebagai pemanfaatan beras merah dengan dijadikan tepung dalam penggunaan bahan pangan lokal dalam pengolahan pastry. Penelitian ini bertujuan untuk mempelajari pengaruh substitusi tepung beras merah terhadap kualitas lotus pastry pada aspek lembaran, warna, rasa, aroma, dan tekstur kulit lotus pastry. Penelitian ini dilakukan di Laboratorium Pastry dan Bakery Program Studi Pendidikan Tata Boga Fakultas Teknik Universitas Negeri Jakarta sejak bulan November 2020 – Oktober 2021. Penelitian ini menggunakan metode eksperimen dengan perlakuan substitusi tepung beras merah dengan persentase yang berbeda yaitu 10%, 20%, dan 30%. Kemudian dilakukan uji organoleptik kepada 3 panelis ahli yaitu dosen Tata Boga Universitas Negeri Jakarta sebanyak 1 kali dengan aspek penilaian karakteristik yang meliputi warna, aroma, tekstur, lembaran, dan rasa. Hasil analisis deskriptif menunjukan rata-rata tertinggi pada aspek warna yaitu 4,66 pada lotus pastry dengan substitusi tepung beras merah 20% dengan kategori warna coklat muda. Pada kategori aroma, didapatkan nilai tertinggi, yaitu 4,66 pada lotus pastry dengan substitusi tepung beras merah 20% dengan kategori aroma tidak beraroma beras merah. Pada kategori tekstur, didapatkan nilai rata-rata semua persentase substitusi tepung beras merah memiliki nilai yang sama, yaitu 4 dengan kategori tekstur renyah. Pada kategori lembaran, berdasarkan penilaian ahli didapatkan nilai rata-rata semua persentase substitusi tepung beras memiliki nilai yang sama, yaitu 4 dengan kategori lembaran berlembar. Pada kategori rasa kulit, berdasarkan penilaian ahli didapatkan nilai tertinggi, yaitu 3,66 pada lotus pastry dengan substitusi tepung beras merah 20% dengan kategori rasa kulit agak berasa beras merah. Pada daya serap minyak produk, didapati hasil semakin tinggi persentase substitusi produk maka akan semakin tinggi daya serap minyak. Berdasarkan hasil penilaian panelis ahli, rata-rata penilaian semua aspek yang diuji yang memiliki nilai rata-rata paling tinggi adalah lotus pastry substitusi tepung beras merah 20% dengan nilai 4,2. Disusul dengan lotus pastry substitusi tepung beras merah 10% dengan nilai rata-rata 3,86. Sedangkan pada lotus pastry substitusi tepung beras merah 30% memiliki nilai rata-rata terendah yaitu 3,66. Kata kunci: Lotus pastry, Tepung Beras Merah, Substitusi, Kualitas

Pengaruh Media Promosi Instagram Terhadap Kepuasan Konsumen pada Toko Dessert Box Vanila Sweet Shafira Ayu Setyawati Jamalong; Yeni Yulianti; Mutiara Dahlia
Syntax Idea Vol 4 No 9 (2022): Syntax Idea
Publisher : Ridwan Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46799/syntax-idea.v4i9.1953

This study aims to analyze the effect of Instagram promotion media on consumer satisfaction at the Vanila Sweet dessert box shop. Consumer satisfaction is the level of consumer feelings after making a comparison between the goods/services received and what is expected. The independent variable in this study is Instagram promotion media and the dependent variable is dessert box consumer satisfaction. This research was conducted at a dessert box shop, Vanila Sweet, which is located in Bogor City from March 2021 to May 2022. The method used in this research is a survey method with quantitative research and descriptive quantitative approach. The sample of this study involved 64 respondents and used purposive sampling method. This study shows the results of the correlation test for the correlation value of the Instagram promotional media variable on consumer satisfaction is 0.403. The correlation of these two variables can be categorized as moderate. Based on the calculation of the coefficient of determination of 0.1624 or 16.24%. That is, in this study the distribution of data on the promotional media variable, namely Instagram, can predict customer satisfaction by 16.24%. The regression coefficient on the Instagram media promotion variable is 0.912, thus every increase in the score of the Instagram promotion value carried out by the Vanila Sweet dessert box shop will increase consumer satisfaction by 0.912 score at a constant 54.500.

Pengaruh Perbandingan Puree Biji Buah Nangka (Artocarpus Heterophyllus) Dengan Tepung Terigu Pada Pembuatan Kulit Pie Terhadap Daya Terima Konsumen Gita Adelia; Mutiara Dahlia; Sachriani Sachriani
Syntax Idea 1675-1687
Publisher : Ridwan Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46799/syntax-idea.v4i12.2040

This plant has different names and varies depending on the region or region. Jackfruit plant is a plant that belongs to the annual fruit type, and is still related to Malvales and is also included in the ordoUrticales. This study was conducted to find out how the comparison of jackfruit seed pulp (Artocarpus heterophyllus) with wheat flour on pie peel making on consumer acceptability. The research was conducted starting in March 2021 at the Bakery and Bakery Laboratory, Faculty of Engineering, State University of Jakarta. This study used experimental methods. Consumer acceptance tests were conducted on 30 untrained panelists to rate pie crusts for interior color, subtle flavor, buttery flavor, subtle flavor, sweetness, and texture. The results of consumer acceptance obtained by Friedman's test showed that there was no noticeable difference in sweetness, but there was a noticeable difference in the intense color, mash flavor, butter flavor, mash flavor and texture. Then continued with the Tuckey test with a significance value of Î± = 0.05 and showed that pie skin has a noticeable difference of 10%, 20-30% and a tendency to like pie skin compared to pure jackfruit seeds by 20%. Therefore the recommended treatment in this study was oilcake peel and compared to jackfruit seed puree 20%. The conclusion is that comparing jackfruit seed puree does not affect consumer acceptance of the sweet taste of pie peel.

Pengaruh Suhu Pengeringan pada Pembuatan Tepung Umbi Bunga Dahlia Raihana Amalia Novriza; Mutiara Dahlia; Ridawati Ridawati
Syntax Idea 240-251
Publisher : Ridwan Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46799/syntax-idea.v5i2.2136

This study aims to make efforts to utilize dahlia flower tubers as an alternative food ingredient in the form of flour. The change that occurs from dahlia tubers to dahlia tuber flour is one of the efforts to expand its utilization into semi-finished products or finished products with a longer shelf life and maintained quality. In this way, the dahlia tubers can be utilized easily and optimally to be used as alternative food ingredients which can later be applied to various food preparations. The research method used was an experimental method by testing the manufacture of dahlia tuber flour. The research location is in the Food Processing Laboratory, Culinary Education Study Program, Faculty of Engineering, Jakarta State University. Results, In this study 1 kg of dahlia tubers were used to be processed into dahlia tuber flour. Furthermore, sorting was done to remove fresh tubers and tubers that were not fresh/rotten and obtained 900 grams of tubers. The conclusion is that the organoleptic quality of dahlia tuber flour with the use of drying temperature and the use of different meshes in the sieve produces significant differences in the aspects of color and level of fineness. As for the aspects of aroma, taste, and after taste, there was no significant effect on the manufacture of dahlia tuber flour.

PEMBERDAYAAN MASYARAKAT DESA BINAAN MUARA GEMBONG MELALUI DIVERSIFIKASI BAHAN PANGAN LOKAL SEBAGAI USAHA (PASTRY KROKET SINGKONG DAN PANADA IKAN) Mahdiyah; Mutiara Dahlia; Fildzah Putri; Yuni Muliyana; Muhammad Agung Aprialdi
Prosiding Seminar Nasional Pengabdian Kepada Masyarakat Vol 3 (2022): PROSIDING SEMINAR NASIONAL PENGABDIAN KEPADA MASYARAKAT - SNPPM2022
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Negeri Jakarta

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

Abstract The purpose of community service activity (PKM) is to develop the welfare sector in the productivity of the food business through the use of local products of cassava and fish which are mostly produced in Muara Gembong Village. The expected target of this activity is a program that creates a better condition in a certain time (sustainable). The hope is to realize potential areas through optimizing local fish and cassava food ingredients that have functional value. This activity was carried out through training on making delicious cassava croquettes and panadas with spicy fish filling, nutritious and interesting. The purpose of this community program is to help improve the family's economy. The resulting product will have a higher selling value, so that if it is carried out continuously, an independent, creative, intelligent and prosperous community economy will be realized. The knowledge and skills conveyed support the community to be able to diversify other products from the utilization of regional potential, as well as increase skills and creativity in product innovation through the application of science and technology in the community. The training process that has been carried out shows that the program material and skills are conveyed to the community. This assessment can be seen from a good acceptance score including community satisfaction with a percentage of 80% for program implementation, training methods, 75% for training materials, 70% for increasing motivation in entrepreneurship, 60% for training quality and also skills improvement. Abstrak Program Pengabdian kepada Masyarakat (PkM) bertujuan mengembangkan bidang kesejahteraan yakni produktivitas usaha makanan melalui pemanfaatan produk lokal singkong dan ikan yang banyak dihasilkan di desa binaan Muara Gembong. Target yang diharapkan dari kegiatan ini adalah sebuah program untuk menciptakan suatu kondisi yang lebih baik dalam satu waktu tertentu (sustainable). Harapan mewujudkan wilayah potensial melalui pengoptimalan bahan pangan lokal ikan dan singkong yang memiliki nilai fungsional, dilakukan melalui pelatihan pembuatan Pastry Kroket Singkong dan Panada dengan isian rica-rica ikan yang enak, bergizi dan menarik. Kegiatan pelatihan PkM produksi dapat meningkatkan ekonomi keluarga. Produk yang dihasilkan akan memiliki nilai jual lebih tinggi, sehingga jika dilakukan secara berkesinambungan, akan terwujud perekonomian masyarakat yang mandiri, kreatif, cerdas, dan sejahtera. Pengetahuan dan keterampilan yang disampaikan, mendukung masyarakat untuk dapat melaksanakan diversifikasi produk lain dari pemanfaatan potensi wilayah, juga peningkatan keterampilan dan kreatifitas dalam berinovasi pada produk melalui penerapan IPTEK di masyarakat. Proses pelatihan yang dilaksanakan menggambarkan tersampaikannya kepada masyarakat materi dan keterampilan yang diprogramkan. Penilaian ini terlihat dari skor penerimaan yang baik meliputi kepuasan masyarakat dengan persentase 80% untuk pelaksanaan program, metode pelatihan, 75% untuk materi pelatihan, 70% untuk meningkatkan motivasi dalam berwirausaha, 60% untuk kualitas pelatihan dan juga peningkatan keterampilan.

The effect of Additional Manalagi (Malus Sylvestris) Apple Cider Juice on Chewy Candy's Sensoric Quality Farihah Bilqis Safira; Mariani Mariani; Mutiara Dahlia
Eduvest - Journal of Universal Studies Vol. 1 No. 8 (2021): Journal Eduvest - Journal of Universal Studies
Publisher : Green Publisher Indonesia

This study aims to study the effect of adding manalagi apple cider to the sensory quality of chewy candy on the aspect of color, taste, aroma, and texture. This research was conducted in the Analysis and Engineering Laboratory of the Culinary Education Study Program Faculty of Engineering State University of Jakarta and was carried out in September 2020. This study uses an experimental method with different percentages namely 20%, 40%, and 60% then a hedonic test is carried out on 15 moderately trained panelists. The results of the descriptive analysis show the average value in the color aspect 4.4 light green categories with a percentage of 40%, in the sweet taste aspect 4.8 categories of sweetness with a percentage of 40%, in the manalagi apple flavor aspect 4.2 feels manalagi apple with a percentage of 40%, in the aspect of manalagi apple aroma 3.9 in the manalagi apple-scented category with a percentage of 40%. Based on the hypothesis test using the Kruskall-Wallis test, it was stated that the texture aspect was continued with the Tuckeys test and the best result obtained was 4.0 which was the best sensory quality product of chewy candy in the addition of Manalagi apple cider.

THE EFFECT OF THE USE OF MARGARINE AND BUTTER WITH DIFFERENT PERCENTAGES ON THE QUALITY OF SESAME MILK PIE Hasna Nafisah; Ridawati Ridawati; Mutiara Dahlia
Indonesian Journal of Multidisciplinary Science Vol. 1 No. 8 (2022): Indonesian Journal of Multidisciplinary Science
Publisher : International Journal Labs

This study aims to determine the effect of using margarine and butter with different percentages on the physical and sensory qualities of sesame milk pies. The experimental method was carried out by differentiating the percentages of margarine and butter, namely 75%: 25%, 50%: 50%, and 25%: 75%. Physical quality was analyzed using the Anova test and sensory quality was analyzed using the Kruskal Wallis test with a significant level of =0.05. Physical quality in terms of diameter and weight did not show a significant effect. Physical quality in the aspect of inner thickness showed a significant effect with the highest yield on sesame milk pie 25%:75% with an increase of 40.53%, second on sesame milk pie 50%:50% with an increase of 38.10%, and the lowest 75 %:25% with an increase of 31.64%. Sensory quality in the aspect of crust color, deep color, milk aroma, and trigeminal showed no significant effect. Aspects of brittleness, softness, sweetness, and savory showed a significant influence. The friability aspect with the highest value of 3.53 (not brittle) at 75%:25% product, the second 3.07 (slightly brittle) at 50%:50% product, and the lowest 2.47 (brittle) in 25%:75 product %. The softness aspect with the highest value 4.25 (very soft) on the 25%:75% product, the second 3.53 (soft) on the 50%:50% product, the lowest 3.33 (slightly soft) on the 75%:25 product . Aspects of sweetness with the highest value 4.53 (sweet) in the product 25%:75% and 50%:50%, the lowest value 3.6 (slightly sweet) in the product 75%:25. Aspects of savory taste with the highest value of 4.53 (savory) on products 75%:25, and the lowest value of 3.8 (slightly savory) on products of 50%:50% and 25%:75%. Based on the results of the highest assessment of the sesame milk pie with the best quality, the ratio of margarine and butter is 25%:75%

Co-Authors Alsuhendra Alsuhendra Andri Suryapraja Cucu Cahyana Farihah Bilqis Safira Fildzah Putri Gita Adelia Hana Sonia Hasna Nafisah Mahdiyah Mariani Mariani Mohammad Andi Abdillah Hakim Monnica Dwi S Muhammad Agung Aprialdi Nida Insyira Nur Riska Putri, Fildzah Rudyah Raihana Amalia Novriza Ridawati Ridawati Ridawati Ridawati Ridawati Rina Febriana Rusilanti Rusilanti Sachriani Sachriani Sachriani Sachriani Sahla Auliya Syukur Shafira Ayu Setyawati Jamalong Shafiyah Ingklang Silvi Nur Fadilah Yeni Yulianti Yuni Muliyana

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