Garuda - Garba Rujukan Digital

p-Index From 2020 - 2025

4.607

P-Index

This Author published in this journals

All Journal HAYATI Journal of Biosciences Jurnal Natur Indonesia Jurnal Online Mahasiswa (JOM) Bidang Pertanian agriTECH Jurnal Sains dan Teknologi Pangan Emerging Science Journal Jurnal Kesehatan Komunitas PROSIDING SEMINAR NASIONAL AGRIBISNIS TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Canrea Journal: Food Technology, Nutritions, and Culinary Journal Unri Conference Series: Community Engagement Dinamika Lingkungan Indonesia Sagu Jurnal Teknologi Pangan Teknologi dan Industri Pertanian Indonesia IPTEKIN : Jurnal Kebijakan Pembangunan dan Inovasi

USMAN PATO

Univeristas Riau

Author-ID : 341049

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Public Health

Published : 112 Documents Claim Missing Document

Claim Missing Document

Articles

8 9 10 11 12

Pemanfaatan Lactobacillus plantarum 1 dalam Pembuatan Es Krim Sinbiotik dari Bengkuang dan Buah Naga Merah Ismi Ilaika Sitompul; Yusmarini Yusmarini; Usman Pato
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 14, No 1 (2022): Vol. (14) No. 1, April 2022
Publisher : Agricultural Faculty

Es krim sinbiotik merupakan makanan fungsional berbentuk semi padat yang dapat dibuat dari bahan susu dengan penambahan bakteri probiotik serta bahan yang tergolong prebiotik. Salah satu bakteri probiotik adalah bakteri asam laktat. Bakteri asam laktat yang bersifat probiotik dapat ditambahkan dalam pembuatan es krim sinbiotik dan salah satunya adalah Lactobacillus plantarum 1. Selain probiotik, diperlukan kandungan prebiotik dalam pembuatan es krim sinbiotik. Bengkuang merupakan bahan pangan tinggi karbohidrat dan mengandung inulin yang dapat digolongkan sebagai prebiotik. Es krim yang dibuat dari bengkuang memiliki warna produk yang kurang menarik. Bahan pangan alami yang dapat memperbaiki kenampakan produk es krim sinbiotik dari bengkuang yaitu buah naga merah. Penelitian bertujuan untuk menentukan strain Lactobacillus plantarum 1 yang sesuai untuk memproduksi es krim sinbiotik dari bengkuang dan buah naga merah yang memenuhi standar mutu.Metode penelitian menggunakan rancangan acak lengkap (RAL) dengan empat perlakuan dan empat kali ulangan sehingga diperoleh 16 unit percobaan. Perlakuan dalam penelitian ini adalah penambahan strain berbeda dari Lactobacillus plantarum 1 bersifat probiotik yang diperoleh dari limbah industri pengolahan pati sagu, yaitu BN0 (tanpa penambahan Lactobacillus plantarum 1), BN1 (penambahan Lactobacillus plantarum 1 RN1-23121), BN2 (penambahan Lactobacillus plantarum 1 RN2-53), dan BN3 (penambahan Lactobacillus plantarum 1 RN2-12112). Hasil penelitian menunjukkan bahwa penambahan strain berbeda Lactobacillus plantarum 1 bersifat probiotik yang diperoleh dari limbah industri pengolahan pati sagu memberikan pengaruh nyata terhadap overrun, waktu leleh, total BAL, derajat keasaman (pH), total padatan, kadar lemak, kadar protein, dan penilaian sensori secara deskriptif maupun hedonik meliputi warna, aroma, rasa, kelembutan, serta keseluruhan. Perlakuan terpilih pada penelitian ini adalah perlakuan BN1 (penambahan Lactobacillus plantarum 1 RN1-23121) dengan overrun 29,61%, waktu leleh 11,32 menit, total BAL 9,02 log CFU/ml, pH 4,41, total padatan 27,58%, kadar lemak 3,48%, kadar protein 2,11% dengan karakteristik es krim sinbiotik yang berwarna merah muda keunguan, beraroma agak asam, berasa manis sedikit asam, dan kelembutan yang lembut serta secara keseluruhan disukai panelis.

The Using of Mungbean Sprouts Extract as Nitrogen Sources in the Making of Nata De Pina from Pineapple Peel Prawira, Hardy; Pato, Usman; Ayu, Dewi Fortuna
Jurnal Sains dan Teknologi Pangan Vol 7, No 5 (2022): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Nata is a fermentation product of Acetobacter Xylinum bacteria. The addition of mung bean sprout extracts had a role in the nitrogen needs into nata de pina's medium as the growth of A. xylinum. This research aimed to study the use of mung bean sprouts extract optimally on the characteristics of nata de pina from the pineapple peel. The study used a completed randomized design (CRD) that consisted of 4 treatments and 4 replications. The data obtained were statistically analyzed by using analysis of variance (ANOVA) and continued with Duncan's New Multiple Range test (DNMRT) at α 5% of significant probability. The treatment in this research was the concentration of mung bean sprouts extract on the volume of pineapple peel extract, namely TN1 (8%), TN2 (10%), TN3 (12%), and TN4 (14%). As a result, the difference in concentration of mung bean sprout extract gave a significantly different effect on thickness, yield, water content, the descriptive and hedonic test of color, also the hedonic test on taste and overall assessment of the nata. However, the addition of mung bean sprouts extract into nata de pina's medium has not a significant effect on the descriptive and hedonic test of flavor, texture, and the descriptive test on the taste of the nata. The best nata de pina's formula was TN4 with a thickness of 4.42 mm, a yield of 16.96%, the water content of 84.56%, a dry weight of 59.21%, a rather white color, somewhat acidic flavor, chewy texture, and plain taste.

Karakteristik Sensori dan Kandungan Gizi Susu Fermentasi Berbasis Kedelai dan Madu Sri Desfita; Wulan Sari; Yusmarini Yusmarini; Usman Pato
Jurnal Kesehatan Komunitas Vol 9 No 1 (2023): Jurnal Kesehatan Komunitas (Inpress)
Publisher : LPPM Hang Tuah Pekanbaru

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25311/keskom.Vol9.Iss1.1353

The study aimed to examine the effect of the types of bacteria and honey concentration on sensory characteristics and consumer preference levels on fermented soymilk and honey, as well as evaluate the nutritional content. This research was conducted between October and December 2019 at the Faculty of Agriculture, Riau University, and STIKes Hang Tuah Pekanbaru. Laboratory experiment-based research used forest honey from Bengkalis Regency (Rupat honey). The descriptive test was carried out by 30 semi-trained panelists and the hedonic test was conducted by 100 untrained panelists. Determination of nutrient composition was performed by proximate analysis. The statistical method used the ANOVA test and continued with Duncan New Multiple Range Test (DNMRT) at a significance level of 5% to determine the differences among treatments. The result of the descriptive test showed that the type of bacteria, honey concentration, as well as the interaction between the bacteria and honey concentration, affected the sensory characteristic of fermented soymilk honey. The result of the overall hedonic test suggested that panelists preferred fermented soymilk honey using Lactobacillus casei subsp. casei R-68 to fermented soymilk honey using Lactobacillus plantarum 1 R. 1.3.2., with scores of 2.88 and 2.75 respectively. Overall panelists rather liked fermented soymilk honey. The taste of fermented soymilk honey needs to be improved through further research.

EVALUASI MUTU MINUMAN PROBIOTIK AIR KELAPA MUDA DAN SARI BUAH NAGA MERAH MENGGUNAKAN LACTOBACILLUS FERMENTUM INACC B1295 Syafri Ajrin; Usman Pato; Rahmayuni Rahmayuni
Jurnal Sagu Vol 22, No 1 (2023)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/sagu.22.1.p.15-23

Penggunaan air kelapa muda menjadi minuman probiotik merupakan salah satu bentuk pengolahan terhadap air kelapa muda. Buah naga merah dianggap dapat meningkatkan kandungan gizi serta penilaian sensori minuman probiotik air kelapa muda. Tujuan penelitian ini adalah untuk menentukan rasio terbaik air kelapa muda dan sari buah naga merah dalam pembuatan minuman probiotik air kelapa muda yang bermutu. Penelitian ini dilakukan secara eksperimen menggunakan rancangan acak lengkap (RAL) dengan 5 perlakuan dan 4 ulangan, yaitu rasio air kelapa muda dan sari buah naga merah P1 (100:0), P2 (90:10), P3 (80:20), P4 (70:30) dan P5 (60:40). Data yang diperoleh dianalisis secara statistik dengan menggunakan Analysis of variance (ANOVA) menggunakan IBM SPSS statistics 23. Hasil penelitian menunjukkan penambahan sari buah naga merah berpengaruh nyata (P<0,05) terhadap derajat keasaman, total asam tertitrasi, total bakteri asam laktat, kadar lemak dan penilaian sensori. Hasil rekapitulasi perlakuan terpilih, yaitu perlakuan P3 dengan kriteria nilai pH 4,91, total asam tertitrasi 0,66, total BAL 8,93 log CFU/ml, dan kadar lemak 0,81%. Karakteristik sensori pada perlakuan P3 secara deskriptif menunjukkan produk ini berwarna agak merah keunguan, beraroma khas fermentasi, agak berasa asam dan kurang homogen.

KARAKTERISTIK FRUITH LEATHER MANGGA-ROSELLA DENGAN KONSENTRASI KARAGENAN BERBEDA Adi Krismawan; Usman Pato
Jurnal Sagu Vol 22, No 1 (2023)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/sagu.22.1.p.24-31

Pembuatan fruit leather perlu digunakan penambahan hidrokoloid untuk memperbaiki keplastisan yang sering terjadi terutama pada bahan yang mengandung pektin yang sedikit seperti manga dan rosella. Salah satu solusi yang dapat dilakukan adalah dengan menambahkan bahan yang memilki sifat pemlastis yang baik, seperti karagenan. Penelitian bertujuan untuk mendapatkan konsentrasi karagenan terbaik dalam pembuatan fruit leather. Penelitian telah dilaksanakan di Laboratorium Pengolahan Hasil Pertanian dan Laboratorium Analisis Hasil Pertanian, Fakultas Pertanian, Universitas Riau, Pekanbaru. Penelitian dilakukan secara eksperimen menggunakan rancangan acak lengkap (RAL) yang terdiri dari lima perlakuan dan tiga kali ulangan, dengan perlakuan K0 (tanpa penambahan karagenan), K1 (penambahan 0,3% karagenan), K2 (penambahan 0,6% karagenan), K3 (penambahan 0,9% karagenan), dan K4 (penambahan 1,2% karagenan). Hasil sidik ragam menunjukkan penambahan karagenan memberikan pengaruh yang nyata terhadap kadar air, abu, serat, gula total, nilai pH, warna secara deskriptif, serta tekstur secara deskriptif dan hedonik fruit leather mangga-rosella yang dihasilkan namun berpengaruh tidak nyata terhadap hedonik warna, aroma, rasa, penilaian keseluruhan, serta deskriptif aroma dan rasa. Perlakuan terbaik pada penelitian ini adalah perlakuan K1 (penambahan 0,3% karagenan) dengan kadar air 13,88%, kadar abu 0,37%, kadar serat 5,16%, kadar gula total 49,72%, nilai pH 2,97. Perlakuan K1 memiliki deskripsi warna agak merah, memiliki aroma buah mangga dan rosella, rasa yang manis sedikit asam, dan tekstur agak kenyal. Rata-rata panelis menyukai perlakuan K1 dari segi warna, aroma, rasa, tekstur, dan keseluruhan

Pemanfaatan kulit manggis dalam pembuatan es krim dengan variasi konsentrasi gum xanthan Rahmatun, Rahmatun; Pato, Usman; Rossi, Evy
Jurnal Sagu Vol 22, No 2 (2023)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/sagu.22.2.p.%p

Es krim merupakan salah satu makanan semi padat berbahan dasar susu yang sangat digemari masyarakat. Penelitian ini bertujuan untuk mendapatkan konsentrasi gum xanthan terbaik sebagai bahan penstabil pada pembuatan es krim kulit manggis. Pembuatan es krim untuk menghasilkan warna yang menarik dan mengandung khasiat digunakan kulit buah manggis. Penelitian menggunakan rancangan acak lengkap (RAL) non faktorial dengan enam perlakuan dan tiga ulangan. Perlakuan pada penelitian ini adalah penambahan konsentrasi gum xanthan yaitu P0 (0%), P1 (0,1%), P2 (0,2%), P3 (0,3%), P4 (0,4%), dan P5 (0,5%). Hasil penelitian dianalisis secara statistik menggunakan Analysis of Variance (ANOVA). Jika F hitung lebih besar dari F tabel, maka dilanjutkan dengan uji Duncan Multiple Range Test (DMRT) pada taraf 5%. Hasil penelitian menunjukkan bahwa konsentrasi gum xanthan berpengaruh nyata (P<0,05%) terhadap total padatan, waktu titik leleh, overrun, viskositas, dan uji hedonik yang meliputi rasa, kelembutan dan keseluruhan. Namun perlakuan konsentrasi xanthan gum berpengaruh tidak nyata (P<0,05) terhadap uji hedonik yaitu warna dan rasa. Perlakuan terbaik pada penelitian ini adalah penambahan xanthan gum (P5) 0,5% pada pembuatan es krim kulit manggis. Es krim kulit manggis mempunyai total padatan 39,80%, waktu leleh 15,08 menit, overrun 26,73%, viskositas 13.487,76 cP, dan skor hedonik panelis baik

KONSENTRASI ASAM FOSFAT (H3PO4) TERHADAP KARAKTERISTIK ARANG AKTIF DARI TEMPURUNG BUAH NIPAH Saitun, Saitun; Pato, Usman; Zalfiatri, Yelmira
Jurnal Sagu Vol 23, No 1 (2024)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/sagu.23.1.p.%p

This study aims to obtain selected characteristics of activated charcoal made from Nypa fruitcans shell with the help of phosphoric acid as an activator. This study was conducted using a completely randomized design (CRD) with four treatments and four replications. The treatments in this study used some concentration of phosphoric acid namely; H3PO4 7,5%, H3PO4 10%, H3PO4 12,5%, and H3PO4 15%. Paremters observe were the yield, moisture, ash, volatile matter and pure carbon contents as well as iodine absorption. The data obtained were analyzed statistically using statistical software IBM SPSS version 23 with an analysis of variance (ANOVA) test, if Fcount ≥ Ftable and continued with Duncan's multiple range test (DMRT) at level 5%. The results showed that increasing the concentration of phosphoric acid used significantly eaffected all parameters on the activated charcoal. Activated charcoal with the best treatment was found in the N4 treatment with a yield 77.78%, moisture content 3,80%, ash content 6.86%, volatile matter content 7.48%, pure carbon content 81,86% and absorption of iodine of 869.27 mg/g.

Potensi dan Pengembangan Produk Turunan Nanas Sebagai Produk Unggulan di Provinsi Riau Utiya Syah, Shinta; Zakya, Ismon; Williyati, GWR. Riche; Pato, Usman
IPTEKIN Jurnal Kebijakan Pembangunan dan Inovasi Vol. 4 No. 1 (2018)
Publisher : Badan Riset dan Inovasi Daerah (BRIDA) Provinsi Riau

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

Wilayah penghasil nanas di Provinsi Riau berada di Kabupaten Indragiri Hilir, Siak, Kampar dan Dumai. Sentra produksi nanas ada di Kabupaten Kampar adalah di kecamatan Tambang dengan total produksi mencapai 2.150 ton pertahun. Sedangkan di Kabupaten Bengkalis sentral produksi nanas berada di kecamatan batan, bengkalis dan bukit batu dengan produksi mencapai 1.885 ton/pertahun. Pengolahan nanas yang dapat dilakukan dalam skala rumah tangga adalah bubuk instan nanas dan fruit leather nanas. Hasil analisa laboraturium bubuk instan nanas adalah kadar air antara 4, 93 %, kadar abu1,78%, kadar sukrosa 49,64%, sedangkan untuk fruit leather nanas kadar air 3%, Kadar abu 0.85%, pH 4,65 kadar gula 42,4% dan kadar serat 1,72%. Tujuan dari penelitian ini adalah mengumpulkan data potensi komonitas nanas berdasarkan indikator produksi nanas di Provinsi Riau dan membuat produk turunan nanas yaitu bubuk nanas instan dan fruit leathernanas yang mempunyai nilai ekonomi sebagai produk unggulan di Provinsi Riau.

Penyuluhan Pemakaian BTP (Bahan Tambahan Pangan) pada Masyarakat di Desa Pagaruyung, Kecamatan Tapung, Kabupaten Kampar Johan, Vonny Setiaries; Pato, Usman; Efendi, Raswen; Fitriani, Shanti; Zalfiatri, Yelmira; Ibrahim, Ahmad; Hamzah, Faizah
Unri Conference Series: Community Engagement Vol 6 (2024): Seminar Nasional Pemberdayaan Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/unricsce.6.772-780

Food additives are compounds that are deliberately added to food in certain quantities and sizes and are involved in processing, packaging and/or storage. Food additives are mixed ingredients that are not part of the food raw materials, but are added to food to influence the nature or shape of the food, including colorings, preservatives, flavorings, anti-caking agents, whiteners and thickeners. Most people use food additives without clear measurements, which will have negative consequences for people's health. Therefore, outreach activities are needed to the public regarding the proper and correct use of food additives. The aim of this service activity is to provide information about food additives to the community, especially the community in Pagaruyung village, Tapung District, Kampar Regency. With these service activities and publications, it will help disseminate information regarding the correct use of food additives. Before public outreach, a pre-test was given, where the level of public understanding regarding BTP was 60%. After presenting the BTP material, a post test was carried out where public understanding increased to 92%. For evaluation of the implementation of community service activities, almost all people felt the benefits and were very satisfied with the activities carried out.

Karakteristik Mutu Nuget Tempe dengan Fortifikasi Tepung Cangkang Telur Ayam Ras Pato, Usman; Prihartini, Asti Dian Ramadhani; Riftyan, Emma
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 17, No 1 (2025): Vol. (17) No. 1, April 2025
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v17i1.37723

Some previous studies have utilized egg shell powder as a fortification of food products made which aims to see the effect of egg shell powder addition on the calcium content and quality of the product. Nuggets is a product that really consume by society at this time, but widely circulated nuggets in the market are generally high in fat and low calcium. Chicken egg shell powder contains a farly high calcium. The purpose of this research is to obtain the best concentration of chicken egg shell powder on calcium content and quality of tempeh nugget. The treatment in this research was addition of egg shell powder in different concentrations, namely TC0 without egg shell powder, TC1 5% addition of shell powder, TC2 10% addition of shell powder, TC3 15% addition of shell powder. The data obtained were analyzed statistically using the ANOVA test. If the calculated F value is greater than or equal to the F table, then continue with Duncan's New Multiple Range Test (DNMRT) at the 5% level. The results showed that the addition of egg shell powder significantly affected moisture, ash, protein, fat, and calcium content. The optimal concentration of chicken egg shell powder on calcium content and quality of tempeh nugget was TC1 with moisture content of 49.69%, ash of 4.81%, protein of 13.54%, fat of 2.38%, calcium of 421.87 mg/100 g nugget. The descriptive sensory test results had a yellow color, smelled of tempeh, tasted of tempeh, and had a bit sandy texture

Co-Authors ', Jumar ', Mukmin ', Rahmayuni .,, Rahmayuni .,, Yusmarini AA Sudharmawan, AA ABDUL K. PARLINDUNGAN ABDUL RAUF Aceng Sehat Ade Syaputra Adi Krismawan Afna Afna Agus Anjar Sumantri Samosir Ahmad Ibrahim Ahmad Rifai Ahmad Rifai Akhyar Ali Akhyar Ali Anaya, Nurul Fatya Ancela Rabekka Lingga ANDILA, RIYA Annisa Rahma Anwar, Muhammad Zainul Ardi Kurniawan Ardi, Febrian Arfendi, Arfendi Arnizam ' Arnizam Arnizam Arya Setiawan Asri Tarida Simanjuntak Astaria Pehulisa, Astaria Azli Ananta Ginting Beltaser Tuahta Berlio ' Mandriali Dan Mukmin Daniel Chandra Manurung Debby Martha Dira Desyandri Desyandri Dewi Fortuna Ayu Dewi Librianti Dewi, Yossie Kharisma Dini Elfiani Puteri Dony Maylani Edfan Darlis Edo Saputra Eka Saputri Elsa Silvira Elsaputra ' Empi Zulvarino ESPE SIMANJUNTAK Evi Sribudiani Fadel Al Barra Fahrozi, Taufik Al Faisal Faisal Faizah Hamzah Fajar Restuhadi Farida Hanum Hamzah Fauzi Afrizal Fitri ' Khairunnisa Grażyna Budryn GUSLIKO NURMAN H Siregar Hairul Adhe Agams Hamzah, Farida Hanum Harefa, Wasnidar Hasnah AR, Nur Hirdan Hirdan Ilvan ' ' Irwandi Jaswir Ismi Ilaika Sitompul Jenius Raden Angkasa Jumar ' Kamelia Sari Kandhi Darmatika Karnila, Rahman Karnila Kusumaningrum Kusumaningrum Lesmana, Resti Londut Donny Pranata M. Atep Solihin Manogar, Borsak Matius Teddy Ginting Megawati Saputri Meieri Adelila Saragih Mercia Yolanda Ashari Mhd Andry Kurniawan Mikael Franyose Pinem Monica Valentina Therescova Simbolon, Monica Valentina Therescova Muhammad Ali Muhammad Fajar Sidik Muhammad Nur Imam Mukmin ' Netti Herawati Nofiyanto Pratama, Nofiyanto Noni Afriani Nopiani, Yanti Noviar ' Harun Novri Oksianus Harahap Nur Muslimah NURMAN, GUSLIKO Oktopria Morda Parsitogi, Bintang Prawira, Hardy Prihartini, Asti Dian Ramadhani Pusaka, Semerdanta Putri, Yolanda Triana Rachmiwati Yusuf Rahmadini Payla Juarsa Rahmatun, Rahmatun Rahmawati Ulfah Rahmayani, Irma Rahmayuni ' Rahmayuni ' ' Rahmayuni Rahmayuni Rahmayuni Rahmayuni Rahmayuni Rahmayuni, Rahmayuni Raidinawan, Aulia Reza Rani Fadilah Fajri Raswen Efendi RENNI NURPITA SARI Rianida Yunaira Rifka Fitri Isnaini Riftyan, Emma Rika Saskia RIYA ANDILA Rizki Rentisia Mukti Rizqi Yanra Roby ' Rahman Romi Erdiyus Rossi, Evy Royyan Firdaus S Anirwan S.R. Damanik Saitun, Saitun Samuel ' SARI, RENNI NURPITA Septi Hidayati, Septi Shanti Fiftriani Shanti Fitriani SIMANJUNTAK, ESPE Simarmata, Novalinda Herawati Sri Ayu Theresya Sri Desfita, Sri Syafri Ajrin Tiara Githasari Handayani, Tiara Githasari Tika Fadilah Ucok Wandi Siagian Usman Muhammad Tang Utiya Syah, Shinta Vhierda Windasari Sagala Vonny Setiaries Johan Wasisso Tunggul Pawenang Williyati, GWR. Riche Wulan Sari Yelmira Yelmira Zalfiatri Yosep Agustiar H Yudi ' Sutriono Yusdianti ' Yusmarini Yusmarini Zakya, Ismon Zelviani, Puja Febri Zulfa Reni Zulfadli, Muhammad

Title

Found 112 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 112 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 112 Documents
Search