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All Journal Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Jurnal Ilmiah Aplikasi Isotop Radiasi SPEKTRUM INDUSTRI Jurnal Penelitian Tanaman Industri Journal of Engineering and Technological Sciences agriTECH Biota Jurnal Penelitian Pertanian Terapan AGRIKAN Jurnal Ilmiah Agribisnis dan Perikanan Indonesian Food Science and TechnologyJournal Kaizen : Management Systems and Industrial Engineering Journal JURNAL PANGAN Jurnal Mutu Pangan : Indonesian Journal of Food Quality G-Tech : Jurnal Teknologi Terapan Jurnal Penelitian Tanaman Industri (Littri) Industry Xplore JISO : Journal of Industrial and Systems Optimization Majalah Teknik Industri Jurnal Teknologi Informasi Indonesia Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research)
Eko Hari Purnomo
Departemen Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian Dan Southeast Asian Food And Agricultural Science And Technology (SEAFAST) Center, Institut Pertanian Bogor, Kampus IPB Darmaga Bogor 16680
Agriculture, Biological Sciences & Forestry Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Transportation

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Characterization on Safety Risks of Commercial Cheese in Indonesia Lestari, Sri Wahyuning Puji Ayu; Purnomo, Eko Hari; Hasanah, Uswatun
Indonesian Food Science and Technology Journal Vol. 7 No. 2 (2024): Volume 7. Number 2, July 2024 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v7i2.34033

Abstract

Most cheeses with water activity above 0.85 and a pH above 4.6 are classified as low-acid foods. They should be distributed and stored on a cold chain when packaged hermetically to prevent the growth of C. botulinum spores. This study aimed to profile cheese and characterize its risks. Data of cheeses with a registration number were obtained from The Indonesian Food and Drug Authority while data of cheeses without a registration number were obtained through a survey in supermarkets, e-commerce, and social media from November 2023 to February 2024. The number of marketed cheeses in Indonesia is 600, with 464 cheeses having a registration number and 146 cheeses not having a registration number. The representative 86 samples out of 600 commercial cheese products were analyzed for their water activity, pH, and moisture content. The analysis revealed that ripened cheese had the lowest water activity, moisture content, and pH among the cheeses. Research has shown that 93% of cheese samples are low-acid foods. The results of the risk category showed that 7% of cheeses were low risk, 70% were medium risk, and 23% were at high risk of Clostridium botulinum spore growth.
Rheological Characterization of Sugar Palm Fruits (Arenga pinnata) at Different Maturity Levels and Concentrations Yermia, Yermia; Pudji Rahayu, Winiati; Edhi Suyatma, Nugraha; Muhandri, Tjahja; Hari Purnomo, Eko
Indonesian Food Science and Technology Journal Vol. 8 No. 1 (2024): Volume 8. Number 1, December 2024 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v8i1.37940

Abstract

Aren is a versatile crop with significant economic potential in tropical regions, particularly Southeast Asia. While young fruits are commonly processed into kolang-kaling, the industrial potential of both young and matured fruits, especially about their rheological and structural properties for edible packaging, still needs to be explored. This study investigates palm fruits' rheological and structural properties at different maturity stages and evaluates their potential for industrial applications, specifically in developing edible films. Rheometer testing revealed that young fruits exhibit pseudoplastic flow behavior (n < 1), whereas matured fruits display Newtonian flow behavior (n = 1). The consistency index (K) increased as concentration. Dynamic rheological measurement showed that young fruits experienced a decrease in LVR and matured fruits showed an increase at higher concentration. The storage modulus (G') of matured fruits was higher than that of young fruits, indicating better mechanical stability in the former Both young and matured fruit had a loss factor < 1 and G' greater than G", indicating elastic behavior predominance. X-ray diffraction (XRD) analysis showed that matured fruits have a crystalline structure, while young fruits are semi-crystalline. The crystalline properties of matured fruits make them suitable for applications requiring mechanical stability, such as edible film production. In contrast, the semi-crystalline nature of young fruits is better suited for flexible packaging applications. These findings open new opportunities for utilizing palm fruit as an innovative base material in developing eco-friendly edible packaging for the food industry.  
Evaluasi Kecukupan Panas Proses Pasteurisasi Saus Tomat di PT XYZ dan Dampaknya terhadap Umur Simpan Mahdiyar, Dewangga; Purnomo, Eko Hari; Hermanianto, Joko
Jurnal Teknologi dan Industri Pangan Vol. 35 No. 2 (2024): Jurnal Teknologi dan Industri Pangan
Publisher : Perhimpunan Ahli Teknologi Pangan Indonesia bekerjasama dengan Departemen Ilmu dan Teknologi Pangan, IPB University Bogor, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2024.35.2.152

Abstract

Tomato sauce is typically thermally processed to achieve a sufficient level of microbial destruction, particularly vegetative microorganisms, which could pose risks to public health. This process is crucial when food is stored, distributed, resold, and consumed by end-users. The aim of this study was to evaluate the thermal processing adequacy of tomato sauce, determine the optimal cooking duration for achieving high product quality for PT XYZ, and assess its impact on the product's shelf life. The study was conducted in three stages: measuring the product temperature in the cooker tank, evaluating pasteurization adequacy based on pasteurization value (P85) calculations and organoleptic testing of the tomato sauce, and estimating its shelf life. The cooking process of tomato sauce at PT XYZ showed that the pre-heating stage required 62.4 min to reach 90 °C, holding time at 90 °C was 15.5 min, and cooling the product to 70 °C took 52 min. The pasteurization value (P85) of the tomato sauce at PT XYZ was deemed excessively high. Pasteurization at 90 °C for 1 sec produced tomato sauce with quality attributes (color, taste, aroma, and viscosity) preferred by panelists compared to tomato sauce pasteurized at 90 °C for 15.5 min. Additionally, this duration was sufficient to inactivate vegetative cells of molds and yeasts, Escherichia coli, Salmonella, and Listeria monocytogenes. Based on viscosity as a quality attribute, the shelf life of tomato sauce pasteurized at 90 °C for 1 sec and stored at 30 °C was 367 days, whereas tomato sauce pasteurized at 90 °C for 15.5 min had a shelf life of 137 days.
Pengembangan Produk Olesan Menggunakan Oleogel Minyak Sawit Merah sebagai Pensubstitusi Lemak Padat Rachmawati, Annisa Noor; Wulandari, Nur; Purnomo, Eko Hari
Jurnal Teknologi dan Industri Pangan Vol. 35 No. 2 (2024): Jurnal Teknologi dan Industri Pangan
Publisher : Perhimpunan Ahli Teknologi Pangan Indonesia bekerjasama dengan Departemen Ilmu dan Teknologi Pangan, IPB University Bogor, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2024.35.2.139

Abstract

Red palm oil (RPO) is a derivative product of crude palm oil rich in carotenoids, which can be developed into food products as a source of provitamin A. Although RPO is liquid at room temperature, it is often applied in the form of solid fat, generally through the addition of solid fat fractions containing a large quantity of saturated fatty acids. Therefore, RPO must be modified to turn it into solid at room temperature without changing its fatty acid composition, resulting in RPO oleogel. This study aimed to obtain a spread product formula using RPO oleogel made with beeswax oleogelator to substitute stearin and to characterize the quality of the spread product. The research consisted of two main stages, namely formulation and characterization of RPO oleogel and spread product samples. As a result, oleogelation increased the RPO resistance to temperature changes. Moreover, RPO slip melting point increased from 16.33±0.58–18.00±0.00 to 38.00±0.00–39.33±0.58 °C when it became RPO oleogel. RPO oleogel, which is substituted in spread products, produced higher total carotenoids and spreadability compared to spread products with stearin as a raw material. The hedonic sensory test showed that the most preferred product was 60% RPO oleogel substitution, resulting in spreadability of 285.0±0.6 mm/min, despite not significantly different from commercial one (257.4±3.0 mm/min) and carotenoid content of 462.93±10.32 ppm. However, the taste attribute of the selected spread product still needs to be improved (acceptance score 3.65±1.31 from a maximum score of 7).
Pengaruh Komposisi Susu Cair terhadap Sifat Reologi dan Potensi Risikonya pada Kecukupan Proses Termal Widhiasmoro, Ashari; Hariyadi, Purwiyatno; Purnomo, Eko Hari
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 12 No. 1 (2025): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2025.12.1.26

Abstract

The viscosity and density of liquid milk are influenced by temperature and composition. This study aimed to evaluate the effect of differences in liquid milk composition on rheological properties and assess its potential risk to the adequacy of the thermal process. The liquid milk used in this research included fresh milk from three different regions, full-fat recombinant milk (fat content >3%), partially skimmed recombinant milk (fat content >0.5%), and recombinant milk with cocoa solids (fat content >2%). The results showed that in 2022, fresh milk samples from West Java, Central Java, and East Java had total solids of 11.7±0.14%, 11.5±0.14%, and 12.1±0.19%, respectively; fat content of 3.6±0.15%, 4.0±0.13%, and 4.0±0.13%; and protein content of 2.9±0.04%, 2.9±0.06%, and 3.0±0.06%. All samples exhibited Newtonian fluid behavior, with density and viscosity decreasing as temperature increased. Differences in the density and viscosity of liquid milk affected the maximum flow speed in the holding tube but did not significantly impact the F₀ value. In sterilization practices with F₀ values ranging from 5.2 to 10.9 minutes, variations in maximum flow rates among fresh milk from different regions and different types of recombinant milk did not pose a risk to food safety, as the adequacy of the thermal process was still achieved (F₀>3.0 minutes).
KARAKTERISASI SIFAT FISIKOKIMIA DAN FUNGSIONAL FRAKSI PATI UWI UNGU (DIOSCOREA ALATA) Lula Nadia; M. Aman Wirakartakusumah; Nuri Andarwulan; Eko Hari Purnomo
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 36 No. 2 (2013)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v36i2.3994.91-102

Abstract

ABSTRACTSize fractionation of yam starch granule could be achieved through dry sieving Retsch Siever with 400 and 500 mesh. Although the fractionation was not completely separate the granule size, however it could provide a significant difference in average size of the fractions. Starch granule morphology, size distribution, amylose and phosphorus contents, crystal structure, thermal properties, and rheological characteristic of the starch fraction were evaluated. In this study, based on the average value of the granule size, significant effects of fraction were obtained on phosphorus content and relative crystallinity of the starch. The size fraction differences did not give a significant impact on its gelatinization character, while in the pasta formations the effect of the fraction was found in peak and final viscosity. In the bigger size fraction, the phosphorus content increased but the relative crystallinity decreased. These differences made the large size fraction of starch granule had the advantage in paste profiling than starches and fractions against stirring, heating and cooling for its potential use in food processing as thickner.Keywords: dioscorea alata, starch, size fractionation, size distribution, viscoelastisityABSTRAKFraksinasi ukuran granula pati uwi dapat dicapai dengan menggunakan pengayakan kering Retsch Siever 400 dan 500 mesh. Meskipun metode fraksinasi ini tidak sempurna memisahkan ukuran granula, tetapi dapat memberikan perbedaan yang signifikan dari nilai rerata ukuran fraksi. Penelitian ini bertujuan untuk mengevaluasi morfologi granula, distribusi ukuran, kandungan amilosa, kadar fosfor, struktur kristal dan kristalinitas relatif, sifat termal, serta karakteristik rheologi dari fraksi pati. Penelitian menunjukkan, berdasarkan nilai rerata ukuran granula, pengaruh signifikan dari fraksi diperoleh pada kandungan fosfor dan kristalinitas relatif pati. Perbedaan ukuran fraksi granula tidak cukup memberi pengaruh yang signifikan terhadap karakter gelatinisasi, sedangkan pada pembentukan pasta, pengaruh ukuran fraksi didapatkan pada puncak viskositas dan viskositas akhir. Didapatkan bahwa kadar fosfor meningkat dan kristalinitas relatif menurun dengan ukuran fraksi granula pati yang semakin besar. Hal ini menjadikan fraksi besar pati uwi ungu memiliki keunggulan profil pasta dari fraksi lainnya terhadap pengadukan, pemanasan dan pendinginan sebagai pengental dalam pengolahan pangan. [Penel Gizi Makan 2013, 36(2): 91-102]Kata kunci: dioscorea alata, pati, fraksinasi ukuran, distribusi ukuran, viskoelastisitas
PERANCANGAN SISTEM PENDUKUNG KEPUTUSAN UNTUK PEMILIHAN PEMASOK NATA DE COCO DENGAN METODE TECHNIQUE FOR ORDER PREFERENCE BY SIMILARITY TO IDEAL SOLUTION (TOPSIS) Dian Eko Hari Purnomo
Spektrum Industri Vol. 16 No. 1: April 2018
Publisher : Universitas Ahmad Dahlan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/si.v16i1.9780

Abstract

PT. XYZ merupakan suatu perusahaan manufaktur yang memproduksi nata de coco potongan. Konsumen dari produk nata de coco potongan adalah perusahaan makanan seperti PT.Garuda food Sidoarjo, PT. Sinar Mas Kudus, PT. Borobudur Semarang dan lain-lain. PT. XYZ mempunyai dua jenis yaitu pemasok kontrak dan pemasok tidak kontrak. Saat ini, di perusahaan dalam melakukan pemilihan pemasok tidak kontrak menjadi pemasok kontrak terkadang mengalami kesulitan. Kesulitan terebut terjadi karena belum adanya kriteria yang secara rinci dapat dipergunakan untuk pemilihan pemasok. Sehingga pada penelitian ini akan berusahaan menemukan kriteria-kriteria yang berpengaruh dalam pemilihan pemasok. Pengolahan data pada penelitian ini menggunakan metode Technique for Order Preference by Similarity to Ideal Solution (TOPSIS). Selain itu, model yang telah dibuat akan diimplementasikan menjadi suatu Sistem Pendukung Keputusan (SPK). Kriteria yang dapat mempengeruhi pemilihan pemasok adalah jumlah total, jumlah total kualitas satu, jumlah total kualitas dua, jumlah total nata rusak, jumlah pengiriman maksimal, jumlah maksimal kualitas satu, jumlah maksimal kualitas dua, jumlah maksimal rusak, jumlah pengiriman minimal, jumlah minimal kualitas satu, jumlah minimal kualitas dua, jumlah minimal rusak, kerutinan, harga kualitas satu dan harga kualitas dua. Di samping itu, berdasarkan hasil pengujian Sistem Pendukung Keputusan (SPK) yang telah dibuat diperoleh kesimpulan bahwa sistem yang telah dibuat dapat dipergunakan nantinya oleh PT. XYZ.
Modifikasi Pati Jagung (Zea mays) secara Heat Moisture Treatment (HMT) untuk Memperbaiki Sifat Fisik dan Mekanis Edible Film Islamawan, Praboyo Ardin; Purnomo, Eko Hari; Wulandari, Nur
Jurnal Teknologi dan Industri Pangan Vol. 36 No. 1 (2025): Jurnal Teknologi dan Industri Pangan
Publisher : Perhimpunan Ahli Teknologi Pangan Indonesia bekerjasama dengan Departemen Ilmu dan Teknologi Pangan, IPB University Bogor, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2025.36.1.53

Abstract

Plastic production is already high, and plastic pollutes the environment after use. There is a need for innovation in food packaging, such as the use of edible films as an alternative to reduce the use of plastic materials. Edible films can be prepared from starch. In Indonesia, starch-producing plants are abundant and among them such as potatoes, cassava, rice and corn have the potential to be used for edible film production. The objective of this research was to improve the physical and mechanical properties of edible films by heat moisture treatment (HMT) modification of corn starch as a raw material. This research consisted of two stages: (1) characterization and modification of corn starch with three temperature treatments (HMT 100, 110, and 120 °C) and (2) characterization of the physical and mechanical properties of edible films. The results showed that The highest amylose content for HMT 120 treatment was 29.47% with a whiteness index of 84.40. The ap-pearance of starch granules after modification was different from the control, and the pasting properties para-meters such as maximum viscosity, trough viscosity, breakdown viscosity, final viscosity, and setback viscosity of starch after modification were below those of the control. Edible films had an average thickness of 0.14 mm, while transparency was different from the control, with the lowest value on HMT 100 was 1.11. HMT 120 sample had the best characteristics with the lowest WVTR value of 23.47 g/m2/24 h, and the highest tensile strength value of 4.12 MPa, while the elongation value was similar to other samples and control. HMT 120 had a highest value on X-ray diffraction XRD with a degree of crystallization up to 41%. The modification of HMT has the potential to improve the characteristics of edible films, both in terms of properties and mechanics.
Development of a Decision Support System Based on the Weighted Product to Optimize Production Scheduling in the Furniture Industry Ulfia, Yessi Nasia; Purnomo, Dian Eko Hari; Kristianto, Fesa Putra; Ma’rifah, Julia Dewi; Broto, Taukhid Wisnu; Puspitaningsih, Fitri Indah
G-Tech: Jurnal Teknologi Terapan Vol 9 No 4 (2025): G-Tech, Vol. 9 No. 4 October 2025
Publisher : Universitas Islam Raden Rahmat, Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70609/g-tech.v9i4.8090

Abstract

The furniture industry plays a crucial role in Indonesia’s manufacturing sector, which contributed 18.98% to the national GDP in 2024 with a growth rate of 4.43%. However, increasing market demand and product variety have created significant challenges in achieving efficient and timely production scheduling. Inefficient manual scheduling processes have been shown to cause substantial delays, with approximately 31% of production orders experiencing lateness due to poor scheduling and machine utilization. This study aims to design and implement a Decision Support System (DSS) based on the Weighted Product (WP) method to objectively determine production scheduling priorities using order quantity, processing time, and profit value as key criteria. The DSS was developed using Microsoft Visual Basic 6.0 and Microsoft Office Access 2016, utilizing secondary data from a furniture manufacturing company. Validation results show that the DSS achieved a 99.998% accuracy rate compared to manual Excel calculations, indicating correct implementation of the WP computational algorithm. The system effectively enhances production planning by providing objective, data-driven scheduling recommendations, reducing delays, optimizing resource utilization, and improving operational efficiency. Overall, the DSS serves as an effective managerial tool to support decision-making consistency and competitiveness in the manufacturing industry.
Rancang Bangun Sistem Pendukung Keputusan Untuk Penilaian Kinerja Karyawan Dengan Metode Weighted Product (WP) Purnomo, Dian Eko Hari; Sunardiansya, Yogi Akbar; Hutasoit, Nicolas
Jurnal Teknologi Informasi Indonesia (JTII) Vol 7 No 1 (2022): Jurnal Teknologi Informasi Indonesia (Mei)
Publisher : JURNAL TEKNIK INFORMATIKA

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

Abstract

Salah satu komponen penting dalam suatu proses produksi adalah karyawan. Industri yang maju dengan pesat tidak lain dan tidak bukan berkat adanya kinerja yang baik dari setiap elemen yang ada dalam suatu industri tersebut. Salah satu contoh kinerja dari karyawan yang baik akan berakibat baik pula bagi suatu perusahaan. Kinerja karyawan bagi PT. XYZ merupakan suatu elemen yang penting bagi perusahaan, karena dengan adanya karywan PT. XYZ dapat melakukan proses proses produksi. Saat ini, di perusahaan dalam melakukan penilaian kinerja karyawan masih mengalami kesulitan. Kesulitan terebut terjadi karena belum adanya kriteria yang secara rinci dapat dipergunakan untuk penilaian kinerja karyawan. Sehingga pada penelitian ini akan berusahaan menemukan kriteria-kriteria yang berpengaruh dalam penilaian kinerja karyawan. Pengolahan data pada penelitian ini menggunakan metode Weighted Prodct (WP). Selain itu, model yang telah dibuat akan diimplementasikan menjadi suatu Sistem Pendukung Keputusan (SPK). Kriteria yang dapat mempengeruhi kinerja karyawan adalah kedisiplinan, tanggung jawab, ketrampilan, dan komunilasi. Di samping itu, berdasarkan hasil pengujian Sistem Pendukung Keputusan (SPK) yang telah dibuat diperoleh kesimpulan bahwa sistem yang telah dibuat dapat dipergunakan nantinya oleh PT. XYZ untuk melakukan penilaian kinerja karyawan khususnya pada bagian produksi.
Co-Authors - Mursalin . Mursalin Achmad Nasir Ginanjar Andini Giwang Kinasih Andriani, Cynthia Anis Zamaluddien Antung Sima Firlieyanti Antung Sima Firlieyanti Azis B. Sitanggang Broto, Taukhid Wisnu Budi Nurtama Cynthia Andriani Darniadi , Sandi David Yudianto Dedi Fardiaz Denny S. Agustin Dewi Fortuna Ayu Dias Indrasti Dodik Briawan Endang Yuli Purwani Fadlillah, Hendry Noer Fahim M. Taqi Feri Kusnandar Fitriani Fitriani Fujio Lamtarida Panggabean Ginanjar, Achmad Nasir Gusnilawati Gusnilawati Hafzialman Hafzialman Hendry Noer Fadlillah HUTASOIT, NICOLAS Islamawan, Praboyo Ardin Iwan Makhmul Rambe Jaka Rukmana Joko Hermanianto Koji Ishiguro Koji Ishiguro Kristianto, Fesa Putra Laksono Trisnantoro Lestari, Sri Wahyuning Puji Ayu Lilis Nuraida Lula Nadia Lula Nadia M. Aman Wirakartakusumah M. Aman Wirakartakusumah M. Aman Wirakartakusumah M. Taqi, Fahim Mahdiyar, Dewangga Mawi Prabudi Ma’rifah, Julia Dewi Muhammad Nur MURSALIN MURSALIN Nugraha Edhi Suyatma Nur Fitriana Dewi Nur Wulandari Nur Wulandari Nuri Andarwulan Nuri Andarwulan Nurlita Dianingsih, Nurlita Nurwijayanti Purwanto, Agung Ari Purwiyatno Hariyadi Puspitaningsih, Fitri Indah Puspo Edi Giriwono Rachmawati, Annisa Noor Ratih Dewanti -Hariyadi Rindy Panca Tanhindarto Santi Dwi Astuti Stefani Hartono Sugiyono Sugiyono Sukarno Sukarno Sumarto Sumarto Sumarto Sumarto Sunardiansya, Yogi Akbar Sunardiansyah, Yogi Akbar Syamsiar, Syamsiar Takahiro Noda Takahiro Noda Tien R. Muchtadi Tjahja Muhandri Tri Wahyu Sulistyawati Ulfia, Yessi Nasia Uswatun Hasanah Wicaksono, Alexander Tommy Widhiasmoro, Ashari Winiati Pudji Rahayu yermia, yermia yermia Yogi Akbar Sunardiansyah Yundari, Yundari Zamaluddien, Anis Zita L. Sarungallo Zubaidah Irawati