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All Journal International Journal of Advances in Applied Sciences Jurnal Ilmu Pertanian Indonesia Jurnal Ilmu dan Teknologi Hasil Ternak Agrointek Jurnal Penelitian Pascapanen Pertanian Warta IHP (Warta Industri Hasil Pertanian) Jurnal Aplikasi Teknologi Pangan Indonesian Journal of Chemistry Jurnal Aplikasi Teknologi Pangan Journal of Applied Food Technology Jurnal Pasopati : Pengabdian Masyarakat dan Inovasi Pengembangan Teknologi Jurnal Siliwangi: Seri Pendidikan Jurnal Teknologi Pangan Jurnal Agripet

Siti Susanti

Departemen Pertanian, Fakultas Peternakan Dan Pertanian, Universitas Diponegoro, Jl. Prof. Soedarto, Tembalang, Kec. Tembalang, Kota Semarang, Jawa Tengah, Indonesia, 50275

Author-ID : 3637230

Aerospace Engineering Agriculture, Biological Sciences & Forestry Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Earth & Planetary Sciences Education Electrical & Electronics Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Physics Veterinary Other

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Efek Color Retention Agent pada Mi Basah dengan Pewarna Alami Cabai Merah (Capsicum Annuum L.) pada Karakteristik Fisikokimia Alyarahma Nur Aisya; Siti Susanti; Bhakti Etza Setiani
Jurnal Ilmu Pertanian Indonesia Vol. 26 No. 1 (2021): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18343/jipi.26.1.105

There are many innovations in wet noodle processing with color variations. One of wet noodle processing innovations is the use of natural dyes such as fruit or vegetable dyes. The essence of red chilies can be used as a natural dye for wet noodles. Natural dyes dissolve easily during the boiling process, therefore color retention agents can be added in the processing and expected to be able to retain the red color of chilies in wet noodles. This study aims to determine the effect of adding color retention agents on physicochemical characteristics, namely moisture content, color resistance, texture, and vitamin C content in wet noodles. The method used in this study was a completely randomized design (CRD) with 5 treatments of color retention agents each with 4 repetitions. The treatments applied were T0: without the addition of a color retention agent, T1: ascorbic acid (C6H8O6), T2: citric acid (C6H8O7), T3: magnesium hydroxide (Mg(OH2)), and T4: magnesium carbonate (MgCO3). The test results were analyzed using Analysis of Variance (ANOVA) and if there is a significant effect at the 5% significance level, then proceed with the Duncan Multiple Region Test to determine the differences between treatments. All data analyses were calculated by using a computer program SPSS 21.0 for windows. Data from the test for vitamin C content were analyzed using Microsoft Excel through graphical analysis. The results is addition of color retention agent treatment to wet noodles with natural dyes from chilies had a significant effect on the color resistance, moisture content, texture, and vitamin C content of wet noodles. T4 wet noodle is the best wet noodle treatment in maintaining the red color with the physical characteristics according to SNI. Keywords: color retention agents, noodles, red chili

Analisis Validitas Media Pembelajaran LKPD dan Video Pembelajaran Hukum Bernoulli Muhammad Agis; Rina Akbar Batani; Dewi Inda; Siti Susanti; Yarti N. Dorti; Asep Saefullah
Jurnal Siliwangi: Seri Pendidikan Vol 7, No 1 (2021): Jurnal Siliwangi Seri Pendidikan
Publisher : LP2M-PMP Universitas Siliwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37058/jspendidikan.v7i1.4210

Penelitian ini merupakan jenis penelitian pengembangan yang ditujukan untuk mengembangkan dan menguji kelayakan dari produk yang dibuat berupa media pembelajaran yang nantinya akan di uji cobakan kepada peserta didik apabila kelayakannya sudah teruji. Dalam penelitian ini digunakan lembar validasi sebagai teknik pengumpulan data. Hasil dari ahli validasi selanjutnya digunakan untuk mengembangkan media pembelajaran menjadi lebih baik lagi kualitasnya. Teknik pengumpulan data berupa teknik analisis deskriptif kuantitatif yang berupa angka hasil perhitungan. Dalam penelitian ini mengangkat materi terkait penerapan hukum bernoulli pada gaya angkat pesawat terbang dalam rumpun ilmu IPA

ANTIOXIDANT ACTIVITY, DEXTROSE EQUIVALENT, TOTAL DISSOLVED SOLIDS, AND VISCOSITY OF MALTED RED RICE MILK AT DIFFERENT ENZYME CONCENTRATIONS Yoga Pratama; Dina Yulia Anggraeni; Yasmin Aulia Rachma; Lita Lusiana Surja; Siti Susanti
Jurnal Penelitian Pascapanen Pertanian Vol 18, No 2 (2021): 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.v18n2.2021.57-62

Rice milk is a plant-based milk-like product that can be an alternative for people who have an allergy to bovine milk and lactose intolerance. Malting and enzymatic hydrolysis can bring out the natural sweetness of the rice milk product and thus minimize the use of sweeteners. The current research aimed to determine the total value of dissolved solids, viscosity, dextrose equivalent, and antioxidant activity in malted red rice milk with the addition of glucoamylase at different concentrations. The red rice was malted for 48 hours before drying and milling. The resulted malt powder was then diluted and added with glucoamylase enzyme at the concentration of 0%, 1%, 2%, and 3%. Enzymatic hydrolysis occurred at 60°C for 3 hours. Completely Randomized Design was used for the parameters of total soluble solids, viscosity, and dextrose equivalent while the antioxidant activity parameter was analyzed descriptively. The result showed that the addition of glucoamylase significantly (p<0.05) increased the total soluble solids, viscosity, and dextrose equivalent. The highest values were 9.960 °Brix, 1620 cP, and 1.872 for total dissolved solids, viscosity, and dextrose equivalent, respectively. Increasing antioxidant activity was also observed from 6.094% at 0% glucoamylase to 10.762% at 3% glucoamylase addition.

Pengaruh Waktu Fermentasi terhadap Sifat Fisiko Kimia Kefir Whey dari Susu Kambing Heni Rizqiati; Siti Susanti; Nurwantoro Nurwantoro; Ahmad Ni'matullah Albaari; Yehezkiel Bobby Slamet
Warta Industri Hasil Pertanian Vol 38, No 1 (2021)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/wartaihp.v38i1.6404

Kefir adalah salah satu produk susu fermentasi yang dibuat dengan menggunakan starter kefir grain yang berisi Bakteri Asam Laktat (BAL) dan khamir. Tujuan penelitian ini adalah untuk mengetahui pengaruh waktu fermentasi pada sifat fisiko kimia kefir whey dari susu kambing. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan. Kefir diberi perlakuan fermentasi selama 12 (T1), 24 (T2), 36 (T3), 48 (T4), dan 60 jam (T5) dengan 4 kali ulangan. Data hasil pengujian diolah dengan aplikasi Statistical Product and Service Solution (SPSS) 16.0 menggunakan Analysis of Variance (ANOVA) dan dilanjutkan dengan uji wilayah ganda Duncan. Sifat fisiko kimia kefir whey yang dianalisis terdiri dari kadar lemak, protein, alkohol, kadar air, total asam, pH dan rendemen. Hasil pengujian menunjukkan bahwa perbedaan waktu fermentasi berpengaruh nyata (P<0,05) pada semua sifat fisiko kimia kefir whey. Semakin lama waktu fermentasi kefir whey maka hasil kadar protein, kadar alkohol, kadar air, total asam dan rendemen semakin meningkat, sedangkan kadar lemak serta nilai pH semakin menurun.

Physical and Chemical Characteristics of Goat Milk Powder With Different Drying Methods After Storage Heni Rizqiati; Nurwantoro Nurwantoro; Siti Susanti; Andi Febrisiantosa; Triana Setyawardani; Claradhita Ayu Shauma
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 16 No. 1 (2021)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2021.016.01.7

Processing kefir into powder form is an effort to extend shelf life, prevent contamination from unwanted bacteria, and facilitate storage. For this reason, a proper drying method is needed to produce a good quality kefir powder. There are three types of drying methods used in this study, namely drying with a cabinet dryer, freeze dryer, and spray dryer. The purpose of this study was to determine the effect of different types of drying methods on pH value, solubility, viscosity, total acid, and alcohol content of goat's milk kefir powder after storage for two months. This study used a completely randomized design method with different types of drying methods, namely T1 (cabinet dryer), T2 (freeze dryer), and T3 (spray dryer). The data were analyzed using Analysis of Variance (ANOVA) with a confidence level of 95% and if it had a significant effect, it was continued with the Duncan Multiple Range Test. The results showed that the different drying methods did not show any significant effect (p > 0.05) on the pH value, solubility, viscosity, total acid, and alcohol content, so it could be concluded that the three types of drying methods did not affect physical and chemical quality of kefir powder that has been stored for two months.

Effect of Sugar Substitution with Dates Puree (Phoenix dactylifera L.) on the Physical and Organoleptic Characteristics of Kefir Ice Cream Fahmi Arifan; Heni Rizqiati; Antonius Hintono; Nurwantoro Nurwantoro; Siti Susanti; Luthfiyah Nur Sulistiyani
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 16 No. 1 (2021)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2021.016.01.3

The sour taste of kefir ice cream is less attractive with consumers, so it is necessary to add sweeteners. Dates can be used as a natural sweetener in making kefir ice cream. The aims of this research is to determine the effect of sugar substitution with dates puree on overrun, melting rates, viscosity, pH value and organoleptic properties of kefir ice cream. The method used in this research was an experimental with Completely Randomized Design (CRD) with 5 treatments and 4 replications. Overrun, melting rates, viscosity and pH values were analyzed by ANOVA test and followed by Duncan Multiple Range Test, meanwhile organoleptic characteristic were analyzed by Kruskall Wallis test and followed by Mann-Whitney test. The results showed that the substitution of sugar with dates puree as a sweetener had a significant effect (p<0.05) on overrun, melting rates, viscosity and pH value of kefir ice cream. Substitution of sugar with dates puree had a significant effect (p<0.05) on sweetness, sourness, brownish color and softness of kefir ice cream. The sugar substitution with dates puree 25%: 75% (T1) had the best overrun, melting rate as well as the organoleptic characteristic because it was able to reduce the sour taste of kefir ice cream

Karakteristik Fisik dan Kimia Tepung Malt Gabah Beras Merah dan Malt Beras Merah dengan Perlakuan Malting pada Lama Germinasi yang Berbeda Yasmin Aulia Rachma; Dina Yulia Anggraeni; Lita Lusiana Surja; Siti Susanti; Yoga Pratama
Jurnal Aplikasi Teknologi Pangan Vol 7, No 3 (2018): Agustus 2018
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jatp.2707

Gabah Beras Merah (GBM) dan Beras Merah (BM) merupakan bahan pangan yang memiliki nilai gizi yang tinggi dan bermanfaat bagi kesehatan. Malting merupakan proses pengolahan serealia dan biji-bijian untuk meningkatkan nilai gizinya dengan tahapan perendaman, germinasi, kemudian pengeringan. Penelitian ini bertujuan untuk mengetahui karakteristik densitas kamba, kelarutan, kadar air, dextrose equivalent, dan aktivitas antioksidan pada tepung malt GBM dan malt BM dengan perlakuan malting pada lama germinasi yang berbeda. Perlakuan malting dilakukan pada lama germinasi 0, 24, 48, dan 72 jam. Data dianalisis menggunakan pola regresi. Hasil penelitian menunjukkan bahwa lama germinasi pada proses malting mempengaruhi karakteristik kimia dan fisik tepung malt GBM dan tepung malt BM dengan korelasi sangat kuat. Pembuatan tepung malt BM menghasilkan tepung dengan karakter fisik dan kimia yang lebih baik dibanding GBM. Waktu tahap germinasi proses malting utamanya pada BM masih dapat dioptimalkan sehingga karakteristiknya masih berpotensi untuk ditingkatkan. Kesimpulannya, lama germinasi dapat mempengaruhi karakteristik kimia dan fisik tepung malt, baik untuk GBM maupun BM.Physical and Chemical Properties of Rough Red Rice Malt and Red Rice Malt Flour with Malting Treatment in Different Germination TimeRough red rice and red rice have high nutritional value and beneficial to health. Malting is a method of processing cereals and grains to increase its nutritional value by soaking, germination, and drying. This study aims to know the characteristic of bulk density, solubility, moisture content, dextrose equivalent, and antioxidant activity of rough red rice malt flour and red rice malt flour with malting treatment in vaious germination times. The data were analyzed using regression pattern with the treatment of malting germination time 0, 24, 48, and 72 hours. Results indicated that the various time of malting germination influenced the chemical and physical properties of rough red rice malt flour and red rice malt flour with very strong correlation. Red rice malt flour had better physical and chemical characteristics than rough red rice malt flour. Germination time in malting process specially for red rice still could be optimized. As conclusion, time of germination affected to the chemical and physical properties of malt flour from rough red rice and red rice.•|•|•

Karakteristik Kimia dan Mikrobiologi Makanan Ringan Khas Pemalang Ogel-ogel Siti Susanti; Fahmi Arifan; Murni Murni; Ana Silviana
Jurnal Aplikasi Teknologi Pangan Vol 9, No 2 (2020): Mei 2020
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Penelitian ini bertujuan untuk mengetahui karakteristik kimia dan mikrobiologis sebagai dasar penentu kualitas produk makanan ringan ogel-ogel khas Pemalang agar sesuai dengan peraturan SNI 01-2886-2015. Ogel-ogel berbahan dasar tepung beras ketan yang dicampur dengan telur, keju, gula, dan garam. Selanjutnya adonan tersebut dicetak seperti ulat menggeliat dengan menggunakan ekstruder yang kemudian digoreng. Penelitian dilakukan secara deskriptif dengan parameter uji karakteristik kimia yaitu kadar karbohidrat, protein, lemak, air, abu, garam, logam berat, dan uji ketengikan serta mikrobiologi. Hasil penelitian menunjukkan bahwa ogel-ogel memiliki nilai ketengikan (nilai TBA) 2,16 mg MA/kg; kadar karbohidrat, protein, lemak, air, abu, dan garam masing-masing sebesar 44,75; 13,52; 39,42; 2,51; 0,08; dan 1,87%. Tidak ditemukan adanya kandungan logam berat pada ogel-ogel kecuali timah (10,56 mg/kg) dengan jumlah total mikroba sebanyak 0,87x104 CFU/g. Dapat disimpulkan bahwa secara umum mutu ogel-ogel ditinjau dari karakteristik mikrobiologi dan kimianya telah sesuai dengan Standar Nasional Indonesia tentang makanan ringan ekstrusi (SNI 01-2886-2015) kecuali kadar lemaknya yang masih tinggi. Perlu dipikirkan teknik produksi ogel-ogel dimasa yang akan datang supaya kadar lemaknya lebih rendah sehingga mutunya sesuai dengan SNI. Chemical and Microbiological Characteristic of Ogel-ogel Pemalang Typical SnackAbstractThis study was aimed to get more insight the chemical and microbiological characteristics as a basis for determining the quality of ogel-ogel (snack products typical of Pemalang) to comply with SNI regulations 01-2886-2015. Ogel-ogel made from glutinous rice flour mixed with eggs, cheese, sugar and salt. That dough was molded like a stretched worm by using an extruder and then was fried. The study was conducted descriptively with chemical (carbohydrate, protein, fat, water, ash, salt, heavy metal, and rancidity test) and microbiology (total plate count-TPC) characteristic as the parameters. The results showed that ogel-ogel had a rancidity (TBA) value of 2.16 mg MA/kg; carbohydrate, protein, fat, moisture, ash and salt content of 44.75; 13.52; 39.42; 2.51; 0.08; and 1.87% respectively. No heavy metal content was found in ogel-ogel except lead (10.56 mg/kg) with a total amount of microbes of 0.87x104 CFU/g. It can be concluded that as general, the quality of ogel-ogel in the aspects of microbiological and chemical characteristics was in accordance with the Indonesian National Standard of extruded snacks (SNI 01-2886-2015) except for its high fat content. Further technique to produce ogel-ogel with low fat is necessary to be contemplated to fulfill the quality of ogel-ogel in accordance with SNI.

Karakteristik Fisik dan Total Bakteri Kefir Susu Kerbau yang Diproduksi pada Suhu Ruang Heni Rizqiati; Nurwantoro Nurwantoro; Siti Susanti; Ahmad Ni'matullah Al-Baarri; Mohammad Ihsan Yahya Prayoga
Jurnal Aplikasi Teknologi Pangan Vol 9, No 4 (2020): November 2020
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jatp.7494

Pemanfaatan susu kerbau Indonesia masih sangat terbatas dan hanya diolah menjadi beberapa makanan tradisional seperti dali dan dadih serta masih sedikit yang digunakan sebagai kefir.Penelitian bertujuan untukmengembangkan teknologi pengolahan susu kerbau menjadi produk kefir. Bahan utama yang digunakan dalam penelitian ini adalah susu kerbau segar dari Sumatera Utara dan kefir grain. Waktu inkubasi yang digunakan adalah selama 48 jam dengan periode pengamatan 12 jam. Parameter yang merupakan karakteristik fisik yang diamati adalahtotal padatan, solid non fat (SNF), berat jenis, pH, dan viskositas, serta ditambah dengan pengamatan total mikroba. Data dianalisis menggunakan uji Analysis of Variance (ANOVA) dengan taraf signifikansi 5% dan apabila terdapat perbedaan maka dilanjutkan dengan uji Duncan. Hasil penelitian menunjukkan adanya peningkatan yang sangat tajam pada SNF dan berat jenis. Disamping itu, adanya penurunan terjadi pada nilai total padatan. Seiring dengan lamanya inkubasi, viskositas dan total mikroba tampak meningkat. Nilai pH tampak sangat tajam penurunannya. Kesimpulannya, kefir berhasil diproduksi pada suhu ruang dan menunjukkan adanya perubahan sifat fisikokimia serta sifat mikrobiologis yang sangat spesifik.Physical Characteristic and Total Bacteria on Kefir made of Buffalo's Milk in Room TemperatureAbstractIn recent decades, utilization of Indonesian buffalo’s milk is limited to produce traditional foods such as Dali and Dadih (traditional’s name of curd) and has not been well developed to produce kefir. This research was aimed at producing kefir that was made of buffalo’s milk. Fresh buffalo’s milk from Sumatera Utara and kefir grain were used in this research. Kefir was made from the fortification kefir grain into buffalo’s milk then this mixture was incubated for 48 hour without additional heating control or in room temperature. Total solid, solid non-fat (SNF), specific gravity, pH, viscosity were analyzed as physic parameters and total bacteria was also studied. Data were analyzed using the Analysis of Variance (ANOVA) test using a significance level of 5% Duncan test was applied when significant result was obtained. Solid non-fat and specific gravity were remarkably decrease in its value while viscosity and total bacteria showed an increase. Significant decrease was found in pH value. As conclusion, the production of kefir was successfully achieved using buffalo’s milk and showing very specific value in physico and microbial properties.

Potensi Usaha Mie Bayam sebagai Diversifikasi Produk Mie Sehat Siswanto Imam Santoso; Siti Susanti; Heni Risqiati; Agus Setiadi; Suryani Nurfadillah
Jurnal Aplikasi Teknologi Pangan Vol 7, No 3 (2018): Agustus 2018
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Beberapa penelitian terdahulu berhasil membuktikan bahwa produk mi instan yang diperkaya bayam menunjukkan tingkat penerimaan panelis yang cukup baik. Namun demikian, munculnya tambahan biaya akibat fortifikasi bayam yang secara langsung dapat mengakibatkan peningkatan harga produk, belum dikaji secara jelas. Penelitian ini bertujuan untuk mengetahui tingkat kelayakan usaha dari mi bayam. Penelitian diawali dengan pembuatan mi bayam (mi dengan fortifikasi ekstrak bayam). Selanjutnya semua komponen biaya terkait operasional produksi mi bayam dicatat sebagai informasi dalam melakukan analisis Break Event Point (BEP) dan Benefit per Cost Ratio (B/C ratio). Hasil perhitungan menunjukkan bahwa harga pokok BEP produk sebesar 3 kemasan dengan rasio B/C sebesar 1,9. Dapat disimpulkan kegiatan usaha produksi mi bayam layak secara ekonomis untuk dijalankan ditinjau dari BEP dan B/C ratio. Kajian ini diharapkan dapat memberi informasi bahwa mi bayam berpotensi sebagai bisnis baru di bidang pangan fungsional khususnya diversifikasi produk olahan mi yang menyehatkan (mi fungsional).Business Potency of Spinach Noodle as a Product Diversification of Healthy NoodleAbstractPrevious study successfully proved that spinach fortified instant noodle showed a fairly good panelist preference. However, the emergence of additional costs due to spinach fortification which can directly lead to an increase in product prices has not been clearly assessed. This study was aimed to get more insight the level of business feasibility on the spinach noodle. Study was initiated by spinach noodle production (spinach extract fortified noodle). Furthermore, all of production cost was documented as data source for analyzing Break Event Point (BEP) and Benefit per Cost (B/C) ratio. The result showed that the cost of BEP product was 3 pack with B/C ratio equal to 1.9. It can be concluded that business activity of the spinach noodle was feasible economically to carry out. This study was expected to provide information about potency of spinach noodle as a new business in functional food field especially diversification of healthy noodle processed products (functional noodle).•••••

Co-Authors Abdul Syakur Agus Setiadi Ahmad Ni'matullah Albaari Ahmad Ni’matullah Al-Baarri Al-Baarri, Ahmad Ni'matullah Alyarahma Nur Aisya Amila Firdhauzi Ana Silviana Anang M Legowo Andi Febrisiantosa Antonius Hintono Arisa Puji Lestari Asep Saefullah Ashghar Yusuf Randika Islamay Putra Bambang Dwiloka Bhakti Etza Setiani Claradhita Ayu Shauma Denny Dwiputra Devi Yuniar Pristiana Dewi Inda Dina Yulia Anggraeni Dina Yulia Anggraeni Dina Yulia Anggraeni Fahmi Arifan Fajar Bahari Fauzia Kusuma Wulandari Fitria Ningrum Grace Yana Hutasoit Heni Risqiati Heni Rizqiati Iman Waliyurahman Lady Abigael Antono Lila Setiawati Lita Lusiana Surja Lita Lusiana Surja Luthfiyah Nur Sulistiyani Mohammad Ihsan Yahya Prayoga Muhammad Agis Muhammad Arffan Arrayyan Muhammad Faris Aulia Murni Murni Muthmainnah Muthmainnah Nur Wahyuningsih Apriliana Nurhadi Bashit Nurul Aulia Nurwantoro . Nurwantoro Nurwantoro Priska Kamelia Isfanida Putri Nur Anggraini Rachma, Yasmin Aulia Rani Widya Pramesthi Rina Akbar Batani Rio Sentosa satrio yudho widhiantoro Setya Budi M Abduh Setya Budi M. Abduh Setyoningsih Budirahayu Shindy Raviola Rizka Silviana Silviana Siswanto Imam Santoso Sri Kusmawati Suryani Nurfadillah Triana Setyawardani Trisna Fitriana Valentinus Priyo Bintoro Visi Andragogi Yarti N. Dorti Yehezkiel Bobby Slamet Yoga Pratama Yoga Pratama Yoga Pratama Yoga Pratama Yoga Pratama Zulfaidah Ariany

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