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All Journal Jurnal Teknologi Dan Industri Pangan Journal of Food and Pharmaceutical Science Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati Prosiding Seminar Nasional Sains Dan Teknologi Fakultas Teknik Agrointek Jurnal Penelitian Pascapanen Pertanian Jurnal Teknologi Pertanian agriTECH Jurnal Pengabdian Kepada Masyarakat Universitas Bangka Belitung Planta Tropika Jurnal Sains dan Teknologi Pangan BERITA BIOLOGI Teras Jurnal Indonesian Food and Nutrition Progress Jurnal Teknologi Pertanian (Agricultural Technology Journal) Marine Research in Indonesia Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) AGRITEKNO, Jurnal Teknologi Pertanian Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Indonesian Journal of Natural Pigments Jurnal Teknologi Hasil Pertanian Canrea Journal: Food Technology, Nutritions, and Culinary Journal Journal of Agri-Food Science and Technology (JAFoST) Journal of Food and Pharmaceutical Sciences INERSIA Advance Sustainable Science, Engineering and Technology (ASSET)

Yudi Pranoto

Departemen Teknologi Pangan Dan Hasil Pertanian, Fakultas Teknologi Pertanian Universitas Gadjah Mada, Jl. Flora No. 1 Bulaksumur, Yogyakarta 55281

Author-ID : 344791

Agriculture, Biological Sciences & Forestry 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 Education Electrical & Electronics Engineering Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience Social Sciences Transportation Other

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Sifat Fisik, Amilograf, dan Morfologi Pati Biji Lai (Durio kutejensis) Asetilasi Menggunakan Asetat Anhidrat Siti Masithah Fiqtinovri; Ashri Mukti Benita; Djagal Wiseso Marseno; Yudi Pranoto
agriTECH Vol 40, No 1 (2020)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Lai (Durio kutejensis) seed starches have a high retrogradation ability and low paste stability so that its function in food industry is less widespread. This phenomenon can be overcome by starches modification, such as acetylation using asetat anhidrat as modifying agent. This study aims to observe the physical properties of acetate starch such as swelling power and solubility, morphological characteristics, and amylographic properties (retrograde rate, viscosity, gelatinization temperature) and the results will be compared to native starch. Lai seed starches was acetylated using asetat anhidrat 3% and 4%, the reaction time variation was 15, 30, 45 and 60 minutes and the reaction pH used ranged from 8-8.5. Acetylation with a different amount of asetat anhidrat (3% and 4%) and different time of reaction (15, 30, 45, 60 min) give an optimum result of DS in 4% of asetat anhidrat with 15 minute of reaction time. DS that reached at those condition is 0.22 and has the same tipe as native starch (tipe A). The result of FTIR shown that there’s a new peak at 1735 cm-1 was a part of carbonyl group and the weakening of hydroxyl group peak of acetate starch. Acetylation decreased the final viscosity from 1472 cP to 1170 cP, setback value from 172 cM to 31cP, and breakdown from 798 cP to 350 cP. Meanwhile, the pasting temperature increased after acetylation from 71.82 °C to 76.05 °C. These result indicate that acetylation increased the resistance of retrogradation, and high pasting stability.

Fermentasi Isothermal Biji Kakao (Theobroma cacao. L) dengan Sistem Aerasi Terkendali Sri Hartuti; Nursigit Bintoro; Joko Nugroho Wahyu Karyadi; Yudi Pranoto
agriTECH Vol 38, No 4 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Cocoa bean fermentation is one of the important factors that must be done to produce high-quality chocolate. The success of the process is usually determined by changes in air temperature that occur during fermentation and the change in color of cocoa beans from purple to brown after going through a process of fermentation and drying. This study aims to determine the changes in the temperature of isothermal fermentation, as well as the quality of cocoa beans produced. Aeration rate and air temperature during fermentation are controlled to ensure optimal heat changes during the fermentation process. The parameters varied during the test were: the length of ripening of the cocoa fruit before fermentation, as well as the rate of aeration and the air temperature of the fermenter during fermentation. The results showed that during the fermentation process, there was an increase in the temperature of the cocoa beans from 25 °C to 63 °C. The results of the split test showed that the percentage of fermented cocoa beans was 67 - 87%, the percentage of partially fermented cocoa beans was 10 - 24% and unfermented cocoa beans 1 - 8%, and the average yield of dried cocoa beans was 38,5%. The fermented cocoa beans that have been carried out have met the quality standards of Indonesian cocoa beans (SNI 2323: 2008 / Amd 1: 2010).

Optimasi Proses Nanopresipitasi pada Nanoenkapsulasi Ekstrak Kasar Daun Kakao (Theobroma cacao L.) Menggunakan Response Surface Methodology (RSM) Rahma Bayunita Hapsari; Yudi Pranoto; Agnes Murdiati; Supriyanto Supriyanto
agriTECH Vol 42, No 1 (2022)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Ekstrak kasar daun kakao mempunyai potensi untuk dimanfaatkan sebagai sumber antioksidan alami. Perlindungan senyawa tersebut dari kerusakan selama penyimpanan dapat dilakukan enkapsulasi. Metode nanopresipitasi merupakan metode yang mudah dan cepat dibandingkan metode lain. Efisiensi enkapsulasi yang tinggi sebagai penentu keberhasilan dari nanopresipitasi dipengaruhi oleh beberapa faktor diantaranya konsentrasi ekstrak yang ditambahkan dan konsentrasi gelatin. Penelitian ini bertujuan untuk mendapatkan kondisi optimal proses nanopresipitasi dengan mengoptimasi konsentrasi ekstrak yang ditambahkan (300 ppm, 400 ppm, 500 ppm, 600 ppm dan 700 ppm) dan konsentrasi gelatin (1% ; 1,25% ; 1,5% ; 1,75% dan 2%) dilihat dari parameter efisiensi enkapsulasi menggunakan metode Central Composite Design (CCD) dan Response Surface Methodology (RSM) (p-value < 0,05). Analisis lain yang dilakukan yaitu efisiensi enkapsulasi, distribusi ukuran partikel dan pengamatan profil morfologi. Dari analisis RSM, konsentrasi ekstrak 509,57 ppm dan konsentrasi gelatin 1,57% memberikan hasil yang terbaik dengan efisiensi enkapsulasi nanokapsul sebesar 78,04%. Kondisi optimum nanokapsul juga memberikan hasil ukuran nanokapsul berada dalam kisaran nanometer yaitu sebesar 178,9 nm dan pesebaran nanokapsul merata karena indeks polidispersitas bernilai kurang dari 1 yaitu 0,716. Sedangkan profil morfologi menunjukkan bahwa nanokapsul berbentuk bulat dan utuh.

Physical, Chemical, and Sensory Properties of Ice Cream with the Substitution of Stabilizer with Gelatin from Various Sources Lily Arsanti Lestari; Resha Ayu Wildiana; Fatma Zuhrotun Nisa'; Yuny Erwanto; Yudi Pranoto
Journal of Food and Pharmaceutical Sciences Vol 7, No 3 (2019): J. Food Pharm. Sci
Publisher : Institute for Halal Industry and System (IHIS) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.702

Bovine and porcine gelatin are usually used as ice cream stabilizer. However, Muslims areforbidden to consume foods that contain porcine or its derivatives product. Hence, in our previous study, wedeveloped a technique to produce gelatin from local sources such as fish, buffalo, and bovine. This studyaimed to determine the effect of various gelatin on the physical, chemical, and sensory properties of ice cream.Bovine, fish, and buffalo gelatin with the same concentration of 0.3% are added as ice cream stabilizer. Weevaluated the overrun, melting rate, viscosity, as well as the nutrient content. The sensory properties weretested using a hedonic test using a 7-point scale. The substitution of carboxymethyl cellulose (CMC) withvarious gelatin did not affect the overrun, the melting rate, ash and protein content as well as sensoryattributes (p>0.05). On the other hand, ice cream with various gelatin significantly affected the viscosity,moisture, fat, and carbohydrate content (p<0.05).

α-Amilase Inhibitory Activity of Fraction of Ethanolic Extract of Lebui Seed (Cajanus cajan (L.) Millsp.) Grown in West Nusa Tenggara Dian Resti Setyaningrum; Rumiyati; Yekti Asih Purwestri; Satrijo Saloko; Agung Endro Nugroho; Yudi Pranoto; Sri Widyastuti
Journal of Food and Pharmaceutical Sciences Vol 8, No 2 (2020): J. Food Pharm. Sci
Publisher : Institute for Halal Industry and System (IHIS) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.720

Diabetes is a metabolic syndrome characterized by high blood sugar levels or hyperglycemia.Alpha-amylase inhibitors can be used as an antidiabetic that controls postprandial hyperglycemia.Alpha-amylase inhibitors are found in plants as protein and non-protein bioactive content such as in lebuiseed. The purpose of this study was to determine the activity of alpha-amylase inhibition of the fraction ofethanol extract of lebui seed. This research was carried out by extraction of lebui seed and then fractionatedlebui extract to obtain n-hexane fraction (HF), ethyl acetate fraction (EAF), and water fraction (WF). Thefractions then tested to alpha-amylase inhibition activity in vitro by measuring the reducing sugar using3.5-dinitrosalicylic (DNS) reagent. Furthermore, the identification of the bioactive content of each fraction wascarried out using thin layer chromatography. The results of alpha-amylase inhibition activity test showed thatall fractions had the ability to inhibit alpha-amylase. The IC50 value of the n-hexane fraction, ethyl acetatefraction, and water fraction were 173.05 mg/ml, 9.98 mg/ml, and 137.19 mg/ml, respectively. Ethyl acetatefraction has the smallest IC50 value compared to other fractions. Based on the identification of the bioactivecontent, bioactive content that is only found in the ethyl acetate fraction but not in other fractions are tannins.Therefore, the chemical content in lebui seed which acts as an alpha-amylase inhibitor might be tannins.

PRODUKSI ASAP CAIR BERBAHAN DASAR KULIT SAGU (Metroxylon) SEBAGAI BAHAN PENGAWET ALAMI MENGGUNAKAN TEKNOLOGI PIROLISIS Sarman Oktovianus Gultom; Isak Silamba; Purnama Darmadji; Yudi Pranoto
Prosiding SNST Fakultas Teknik Vol 1, No 1 (2018): PROSIDING SEMINAR NASIONAL SAINS DAN TEKNOLOGI 9 2018
Publisher : Prosiding SNST Fakultas Teknik

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (86.446 KB)

Penelitian ini bertujuan untuk mengetahui komposisi dan sifat fisik asap cair berbahan dasar kulit sagu (Metroxylon) melalui proses pirolisis. Metode yang digunakan pada penelitian ini adalah metode eksperimental dimana kulit batang sagu yang telah dikeringkan dipirolisis pada suhu 4500C dan dilanjutkan dengan proses redestilasi untuk menghasilkan asap cair redestilat yang aman bagi produk pangan. Kulit batang sagu yang digunakan memiliki kadar air sebesar 10,4 % dengan kadar selulosa, hemiselulosa dan lignin berturut-turut sebesar 47,8 %, 15,5 %, dan 22,8 %. Pada proses pembuatan asap cair dihasilkan produk samping, yaitu tar dan arang hasil pembakaran kulit batang sagu. Asap cair yang dihasilkan dari proses pirolisis merupakan asap cair kasar karena masih bercampur dengan tar. Asap cair kasar masih perlu dilakukan redestilasi untuk menghasilkan asap cair redestilat yang aman untuk diaplikasikan pada bahan pangan. Rendemen asap cair yang diperoleh sebesar 32,6 % dimana warna asap cair kuning kecoklatan diakibatkan telah terjadinya pirolisa lignin. Kata kunci : asap cair, pirolisis, kulit batang sagu, suhu pirolisis, rendemen

EKSTRAKSI DAN KARAKTERISASI SELULOSA DARI LIMBAH AMPAS SAGU Angela Myrra Puspita Dewi; Mimin Yulita Kusumaningrum; Desi Natalia Edowai; Yudi Pranoto; Purnama Darmadji
Prosiding SNST Fakultas Teknik Vol 1, No 1 (2017): PROSIDING SEMINAR NASIONAL SAINS DAN TEKNOLOGI 8 2017
Publisher : Prosiding SNST Fakultas Teknik

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (170.495 KB)

Ampas sagu merupakan salah satu limbah padat pengolahan pati sagu yang pada dasarnya merupakan serat empelur sisa pemerasan pati sagu. Limbah ampas sagu memiliki kandungan selulosa yang cukup tinggi dimana selulosa tersebut dapat dimanfaatkan sebagai bahan baku pembuatan bioplastik, pertumbuhan jamur dan pakan ternak. Pemilihan metode ekstraksi selulosa sangat berpengaruh terhadap karkakteristik selulosa yang dihasilkan. Ekstraksi selulosa dari bahan alam meliputi tahap delignifikasi menggunakan NaOH dilanjutkan dengan proses bleaching dengan NaOCl dan hidrolisis menggunakan dua (2) jenis asam HCl dan H2SO4 pada konsentrasi yang sama. Karakterisasi serat selulosa hasil ekstraksi meliputi analisis spektra selulosa yang dihasilkan menggunakan spektroskopi FT-IR,kadar air, kadar selulosa dan rendemen. Perlakuan jenis asam HCl dan H2SO4 tidak berpengaruh terhadap rendemen, spektra FT-IR dan kadar air selulosa yang dihasilkan, namun berpengaruh terhadap kadar selulosa. Perlakuan hidrolisis menggunakan H2SO4 lebih baik daripada hidrolisis menggunakan HCl pada ekstraksi selulosa limbah ampas sagu dengan kadar selulosa yang dihasilkan sebesar 59, 51%.Kata kunci : Limbah Ampas sagu, HCl, H2SO4, selulosa

KARAKTERISTIK SOHUN PATI AREN – KENTANG HITAM DENGAN PENAMBAHAN EKSTRAK UMBI BIT, DAUN SUJI, DAN KUNYIT Ervika Rahayu Novita Herawati; Dini Ariani; nFN Miftakhussolikhah; Fela Laila; Yudi Pranoto
Jurnal Penelitian Pascapanen Pertanian Vol 15, No 3 (2018): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v15n3.2018.147-155

Sohun pati aren kentang hitam merupakan sumber karbohidrat alternatif yang dibuat dari 75% pati aren dan 25 % tepung umbi kentang hitam, dengan karakteristik warna hitam kecoklatan sehingga perlu penambahan zat warna alami untuk memperbaiki kenampakan produk. Penelitian ini bertujuan untuk mengetahui karakteristik produk dengan penambahan pewarnaan alami, yaitu ekstrak umbi bit, kunyit, dan daun suji. Dalam penelitian ini terdapat 5 variasi penambahan ekstrak, yaitu 0,4; 0,6; 0,8; 1,0 dan 1,2 g daun suji atau umbi bit/mL air, sedangkan ekstrak kunyit ditambahkan sebanyak 0,06; 0,12; 0,18; 0,24; dan 0,30 g kunyit/mL air. Analisis sifat fisik meliputi kuat patah, tensile strength, elongasi dan warna sohun, sedangkan analisis sensoris yaitu uji kesukaan dengan atribut warna, aroma, rasa, dan kesukaan keseluruhan. Hasil yang diperoleh menunjukkan bahwa semakin banyak ekstrak umbi bit, daun suji, dan kunyit yang ditambahkan dalam sohun aren-kentang hitam akan menurunkan kuat patah, tensile strength, engolasi, dan kecerahan sohun. Sohun aren-kentang hitam dengan penambahan ekstrak daun suji dari 0,4 g daun suji / ml air memiliki sifat fisik dan sensoris yang paling baik. CHARACTERISTIC OF COLEUS ROTUNDIFOLIUS-ARENGA STARCH NOODLE WITH ADDITION EXTRACT FROM BEETROOT, SUJI LEAF, AND TURMERICColeus rotundifolius arenga starch noodle is an alternative carbohydrate source made from 75% arenga starch and 25% C.rotundifolius tuber flour which has a brownish-black color, so the addition of natural coloring agents is needed to fix its physical appearance. The aim of this study is to determine the characteristic of C.rotundifolius arenga starch noodle with addition of natural color, including beetroot, suji leaf, and turmeric extract. The noodle made with five variations concentration 0.4; 0.6; 0.8; 1.0; and 1.2 g of suji leaf or beetroot/ml water, and 0.06; 0.12; 0.18; 0.24; and 0.30 g turmeric/ml water. Physical properties analyzed are compression strength, tensile strength, elongation percentage and color. Sensory properties analyzed are hedonic scoring of color, odor, taste, and overall. The results showed that the higher concentration of beetroot extract, suji leaf extract, and turmeric extract decreased the compression strength, tensile strength, elongation percentage and brightness properties of starch noodle. The best noodle quality is reached with the addition of suji leaf extract from 0.4 g suji leaf /mL water.

PENGARUH SUHU DISTILASI DAN TINGKAT KONDENSOR TERHADAP SIFAT SENSORIS DISTILAT ASAP CAIR Dimas Rahadian Aji Muhammad; Purnama Darmadji; Yudi Pranoto
Jurnal Teknologi Hasil Pertanian Vol 4, No 2 (2011)
Publisher : Universitas Sebelas Maret (UNS)

Modifikasi alat distilasi asap cair dengan tiga tingkat kondensor dilakukan untuk mencegah terjadinyacarry over benzo[a]piren dan tar selama proses. Modifikasi alat tersebut diperkirakan akan berpengaruh padasifat sensoris masing-masing fraksi distilat asap cair. Oleh karena itu penelitian ini bertujuan untuk mengetahuipengaruh suhu distilasi dan tingkat kondensor terhadap sifat sensoris masing-masing fraksi asap cair. Suhu yangdigunakan untuk proses distilasi adalah 90-100oC, 100-110oC, dan 110-120oC. Distilat dihasilkan dari 4 tingkat,yaitu tingkat pre-kondensasi, tingkat 1, tingkat 2, dan tingkat 3. Hasil penelitian menunjukkan masing-masingfraksi mempunyai komponen kimia dan sifat sensoris yang berbeda.

PEMANFAATAN ASAP CAIR TERENKAPSULASI MALTODESKTRIN-KITOSAN SEBAGAI PENGAWET IKAN CAKALANG (Katsuwonus pelamis) retno ayu Kurniasih; Purnama Darmadji; Yudi Pranoto
Jurnal Teknologi Hasil Pertanian Vol 9, No 1 (2016)
Publisher : Universitas Sebelas Maret (UNS)

Tujuan penelitian ini adalah mengetahui kemampuan asap cair terenkapsulasi maltodekstrin-kitosan dalam menghambat pertumbuhan bakteri pada ikan cakalang selama penyimpanan dan mengetahui tingkat kesukaan terhadap ikan cakalang yang ditambah dengan asap cair terenkapsulasi maltodekstrin-kitosan. Hasil penelitian menunjukkan bahwa asap cair terenkapsulasi maltodekstrin (MD) memiliki kadar air (12,93 ± 0,13)%, pH 2,8 ± 0,10, total asam (2,37 ± 0,09)%, total fenol (3,05 ± 0,01)%, dan kadar karbonil (6,97 ± 0,03)%, sedangkan asap cair terenkapsulasi maltodekstrin-kitosan (K) memiliki kadar air (12,09 ± 0,07)%, pH 2,66 ± 0,08, total asam (2,70 ± 0,08)%, total fenol (4,40 ± 0,05)%, dan kadar karbonil (9,76 ± 0,04)%. Pemanfaatan asap cair terenkapsulasi maltodekstrin-kitosan (K) dengan konsentrasi 1% dapat menghambat pertumbuhan bakteri pada steak ikan cakalang selama penyimpanan 18 jam pada suhu ruang (30 ºC). Namun, pemanfaatan asap cair terenkapsulasi maltodekstrin-kitosan pada konsentrasi 1% tidak mempengaruhi nilai sensoris yang meliputi kenampakan, bau, dan rasa steak ikan cakalang.Kata Kunci : asap cair, terenkapsulasi, maltodekstrin-kitosan, pengawet

Co-Authors Agnes Murdiati Agnes Murdiati Agung Endro Nugroho Agustina Agustina Amir Husni Angwar, Mukhamad Ariani, Dini Ariani, Dini Ashri Mukti Benita Bambang Setiaji Bara Yudhistira Bara Yudhistira Cahyanto, Muhammad N Darmadji, Purnama Dego Yusa Ali Dewi, Angela Myrra Puspita Dhiva, IGN Aditya Dian Resti Setyaningrum Dimas Rahadian Aji Muhammad, Dimas Rahadian Aji Dini Ariani Djagal Marseno Djagal W Marseno Djagal Wiseso Marseno Djagal Wiseso Marseno Djagal Wiseso Marseno Djagal Wiseso Marseno Doddy Sutono Dodik Suprapto Edowai, Desi Natalia Eduard Fransisco Tethool Elfanti, Maharani P. Elok Pawening Maharani Endang S. Rahayu Eni Harmayani Eni Harmayani Eni Harmayani Eni Harmayani Ervika Rahayu Novita Herawati Fatchul Anam Nurlaili Fatma Zuhrotun Nisa Fela Laila Ferdiansyah, Mokhamad Khoiron Fibri, Dwi Larasatie Nur Hafni Rahmawati Halim, Lina Haryadi Haryadi Haryadi Haryadi Hayati, Febsi Hermina Nurdiawati Herry , Herry Isak Silamba Joko Nugroho Wahyu Karyadi Joko Nugroho Wahyu Karyadi Karlina, L Lola Krisnitya, Widya Lily Arsanti Lestari Lopulalan, Cynthia G C M. Ridwan Made Darawati Miftakhussolikhah, Miftakhussolikhah Mimin Yulita Kusumaningrum Muhammad Nur Cahyanto nFN Miftakhussolikhah nFN Nurliyani Novianty, Hilda Novianty, Hilda Nur Rohmah Lufti A'yuni Nurdiawati, Hermina Nurfitri Ekantari Nuri Arum Anugrahati Nursigit Bintoro Nursigit Bintoro Nursigit Bintoro Prawira, Muhammad Aditya Puji Wulandari Purnama Darmadji Purnama Darmadji Purnama Darmadji Purnama Darmadji Purnama Darmadji Rahayu, Endang Sutriswati Rahayu, Ervika Rahma Bayunita Hapsari Reny Mailia Reny Mailia Resha Ayu Wildiana Retno Ayu Kurniasih Rini Yanti Rini Yanti, Rini RNH, Ervika Rosiana, Nita Maria Rumiyati Sabrina, A'isyah Mutiara Saiful Rochdyanto Saiful Rochdyanto Saputra, Muhammad Tomy Sarman Oktovianus Gultom Satrijo Saloko Siti masithah Fiqtinovri Sri Hartati Sri Hartuti Sri Hartuti Sri Hartuti Sri Raharjo Sri Widyastuti Sri Widyastuti Sri Winarti Stefani Amanda Harmani Subaryono Subaryono Subaryono Subaryono, Subaryono Sudibyo, Anung Sudip Kumar Rakshit Sugeng Pondang Sugiharto Suharwadji, - Suharwadji, - Sulthon, Arian Lutfi Nur Supriyadi Supriyadi Supriyanto Supriyanto Tanwirul Millati Taswir Taswir Tazwir Tazwir Tety Desrita Handayani Triwitono, Priyanto Tyas Utami Umar Santoso Ustadi Ustadi Ustadi, Ustadi Wardah Wardah Wulandari, Pudji Yekti Asih Purwestri Yuny Erwanto Yustinus Marsono Yustinus Marsono Yustinus Marsono Yustinus Marsono

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