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All Journal Buletin Peternakan AGRIEKONOMIKA WIDYATAMA JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) JITEK (Jurnal Ilmiah Teknosains) E-Dimas: Jurnal Pengabdian kepada Masyarakat Pro Food AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian JURNAL GALUNG TROPIKA Jurnal Biologi Tropis JURNAL ILMIAH PETERNAKAN TERPADU Jurnal Peternakan (Jurnal of Animal Science) Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Sciences) Jambura Journal of Animal Science PEDULI: Jurnal Imiah Pengabdian Pada Masyarakat Jurnal Ternak Kumawula: Jurnal Pengabdian Kepada Masyarakat Bulletin of Applied Animal Research ZIRAA'AH MAJALAH ILMIAH PERTANIAN Journal of Tropical Animal Science and Technology Bantara Journal of Animal Science Agrinimal Jurnal Ilmu Ternak dan Tanaman Jurnal Pengabdian Masyarakat Indonesia MALLOMO: Journal of Community Service Jurnal sains dan teknologi industri peternakan Tropical Animal Science Jurnal Masyarakat Madani Indonesia Journal of Livestock and Animal Health (JLAH) JIPHO (Jurnal Ilmiah Peternakan Halu Oleo)

Sri Sukaryani

Prodi Peternakan FP Universitas Veteran Bangun Nusantara, Indonesia

Author-ID : 390206

Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mechanical Engineering Public Health Social Sciences Veterinary Other

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Quality of Broiler Chicken Carcass Given Katuk Leaf Flour (Sauropus androgynus) in Feed Agustama, Chandra; Windyasmara, Ludfia; Sukaryani, Sri
Bantara Journal of Animal Science Vol. 6 No. 1 (2024): BJAS
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/bjas.v6i1.5319

Broiler chickens are the result of crossing several breeds which are very productive, especially in the production of chicken meat. Market and public demand for broiler chickens for consumption is also very high. However, consumers are now increasingly smart in choosing animal products with excellent carcass quality. Adding katuk (Sauropus androgynus) leaf flour to feed can be an alternative to improving broiler carcass quality because katuk (Sauropus androgynus) leaf flour contains phytochemical compounds such as: saponins, tannins and B-carotene. This study aims to determine the effect of katuk (Sauropus androgynus) leaf flour supplementation on broiler chicken carcass quality. This research used a Completely Randomized Design (CRD) with a unidirectional pattern with a rearing period of 28 days with 4 treatments and 3 repetitions, namely P0: Giving 100% base feed without any additions, P1: Giving 100% base feed + (1%) katuk leaf flour , P2: Feeding 100% alkaline + (3%) katuk leaf flour, P3: Feeding 100% alkaline + (5%) katuk leaf flour. The variables observed included: carcass percentage, non-carcass percentage, and abdominal fat percentage. Research data was analyzed using Analysis of Variance (ANOVA), followed by the Duncan Multiple Range Test (DMRT). The research results showed the addition of katuk leaf flour with treatments of 0%, 1%, 3%, 5%. The addition of katuk leaf flour to feed can reduce the abdominal fat rate of broiler chickens, but does not affect the carcass rate and non-carcass rate of broiler chickens. P3 treatment with the addition of 5% katuk leaf flour to the feed had the effect of reducing the percentage of abdominal fat.

Pengaruh Frekuensi Pemberian Pakan Hijauan yang Berbeda terhadap Produktivitas Ternak Kambing Saanen Yakin, Engkus Ainul; Sukaryani, Sri; Windyasmara, Ludfia
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 9, No 1 (2022): JITRO, January
Publisher : Universitas Halu Oleo

ABSTRAKPenelitian ini bertujuan untuk mengetahui penampilan produksi kambing saanen dengan perlakuan pakan hijauan dengan cara mengatur frekuensi pemberiannya (frekuensi pemberian pakan perhari). Materi yang digunakan dalam penelitian ini adalah kambing saanen jantan sebanyak 12 ekor umur 6 bulan, penelitian dilakukan dengan 3 perlakuan masing-masing 4 ulangan, dengan bobot badan awal 15-17 kg. Kambing penelitian diberikan pakan BK (bahan kering) sesuai dengan kebutuhannya (3% x bobot badan). Pakan yang digunakan dalam penelitian ini adalah konsentrat dan rumput gajah dengan perbandingan konsentrat: rumput gajah adalah 70% : 30% dari total bahan kering ransum. Perlakuan yang ditetapkan terdiri dari 3 perlakuan (P1, P2 dan P3) dan 4 kali ulangan (kambing) yaitu frekuensi pemberian pakan hijauan: P1 = frekuensi 1 kali perhari (pukul 08.00), P2 = frekuensi 2 kali perhari (pukul 08.00 dan 11.00 WIB) dan P3 = frekuensi 3 kali perhari (pukul 08.00; 11.00 dan 14.00 WIB). Variabel pengamatan yaitu konsumsi pakan, pertambahan berat badan harian dan konversi pakan. Data dianalisis menggunakan analisis variansi (ANOVA) pola searah dan dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) bila terdapat perbedaan. Hasil penelitian menunjukkan rerata konsumsi pakan berturut-turut adalah P1=426,36±7,91; P2=433,56±3,43 dan P3= 431,13±6,72 gr/ek/hari berbeda tidak nyata. Pertambahan berat badan harian berturut-turut P1=59,14±4,73; P2=60;42±3,08 dan P3=58,35±2,54 gr/ekor/hari menunjukkan berbeda tidak nyata. Konversi pakan berturut-turut P1=7,34±0,62; P2=7,38±0,45 dan P3=7,46±0,35 menunjukkan tidak berbeda nyata. Kesimpulan pada penelitian yaitu pemberian pakan hijauan pada waktu yang berbeda tidak memberikan pengaruh yang nyata terhadap produktivitas kambing saanen.Kata kunci: pakan hijauan, frekuensi, kambing, produktivitasThe Effect of Different Forage Feeding Frequency on Saanen Goat's Livestock ProductivityABSTRACTThis study aims to determine the appearance of saanen goat production with forage treatment by adjusting the frequency of feeding (frequency of feeding per day). The material used in this study were 12 male saanen goats aged 6 months, the study was conducted with 3 treatments each with 4 replications, with an initial body weight of 15-17 kg. The research goats were given dry matter based feed according to their needs (3% x body weight). The feed used in this study was concentrate and elephant grass with a ratio of concentrate: elephant grass is 70%: 30% of the total dry matter of the ration. The treatment set consisted of 3 treatments (P1, P2 and P3) and 4 replicates (goats), namely the frequency of forage feeding: P1 = Frequency 1 time per day (at 08.00), P2 = Frequency 2 times per day (at 08.00 and 11.00 WIB) ) and P3 = Frequency 3 times per day (at 08.00; 11.00 and 14.00 WIB). Observation variables were feed intake, average daily gain and feed conversion. Data were analyzed using Analysis of Variance (ANOVA) in a unidirectional pattern and continued with Duncan's Multiple Range Test (DMRT) if there were differences. The results showed that the average of feed intake was P1=426.36±7.91; P2=433.56±3.43 and P3= 431.13±6.72 g/head/day were not significantly different. Average daily gain P1=59.14±4.73; P2=60.42±3.08 and P3=58.35±2.54 g/head/day showed no significant difference. Feed conversion P1=7.34±0.62; P2=7.38±0.45 and P3=7.46±0.35 showed no significant difference. The conclusion of this study were that feeding forage at different times does not have a significant effect on the productivity of saanen goats.Keywo rds: forage feed, frequency, goats, productivity

Digestibility of Dry and Organic Matter of Oil Palm Leaves through Fermentation using different levels of Alfalfa Microbacteria-11 Harnadi, Harnadi; Sukaryani, Sri; Purwati, Catur Suci
Jambura Journal of Animal Science Vol 7, No 1 (2024): Jambura Journal of Animal Science
Publisher : Animal Husbandry Department, Faculty of Agriculture Gorontalo State University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35900/jjas.v7i1.27268

This research aims to determine the effect of nutrient content in palm leaf fermentation using MA-11 on the value of Dry Matter Digestibility and Organic Matter Digestibility. This study used a completely randomized design (CRD) with a one-way pattern with four treatments and each treatment was repeated three times. P0: 250 grams of palm leaves + 0 ml dose of MA-11, P1: 250 grams of palm leaves + 2 ml dose of MA-11, P2: 250 grams of palm leaves + 4 ml dose of Ma-11, P3: 250 grams of palm leaves + 6 ml dose of Ma-11. The results of the study showed that the average value of Dry Matter Digestibility was obtained P0: 22.70%, P1: 24.95%, P2: 27.81% and P3: 45.64%, the average value of Organic Matter Digestibility was obtained P0: 17.68%, P1: 23.51%, P2: 25.78% and P3: 44.58%. The conclusion of this study is that palm leaf fermentation using a dose of 0 ml to 6 ml with a fermentation period of 9 days has a very significant effect on increasing the value of Dry Matter Digestibility and the value of Organic Matter Digestibility.

Pengaruh Perbedaan Bangsa Kambing Sannen dan Sapera terhadap Kualitas Susu Catur Suci Purwati; Sri Sukaryani; Imam Budiharjo; Ludfia Windyasmara
Jurnal Ternak : Jurnal Ilmiah Fakultas Peternakan Universitas Islam Lamongan Vol 15 No 1 (2024): Juni, 2024
Publisher : UNIVERSITAS ISLAM LAMONGAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30736/jt.v15i1.238

The aim of this research was to determine the physical quality of sapera goat milk at different milking times from the Bamboe Koening Farm Sukoharjo goat farm. There are 10 lactating female sapera goats. Milk samples were taken three times, 100 ml each for each treatment, at Bamboe Koening Farm Sukoharjo. The experimental design used the Independent Student T-Test with 2 treatments and 10 repetitions. The treatments in this research were A, namely morning milking and B, namely afternoon milking. The variables were observed for pH value, specific gravity, fat content, protein content, boiling value and reductase value. The results of this study show that the pH value, fat content and protein content have a real influence, while specific gravity, boiling value, alcohol value and reductase value have no real influence.

KECERNAAN PROTEIN KASAR DAN SERAT KASAR KULIT SINGKONG TERFERMENTASI MA-11 Rachmawati, Erna Nur; Sukaryani, Sri; Purwati, Catur Suci
Agrinimal Jurnal Ilmu Ternak dan Tanaman Vol 12 No 2 (2024): Agrinimal Jurnal Ilmu Ternak dan Tanaman
Publisher : Jurusan Peternakan Fakultas Pertanian Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/ajitt.2024.12.2.58-63

Penelitian ini membahas mengenai kulit singkong yang terfermentasi menggunakan MA-11 dapat meningkatkan kualitas kulit singkong sebagai bahan pakan ternak dengan meningkatkan kecernaan protein kasar dan serat kasar kulit singkong. Penelitian ini bertujuan untuk mengetahui pengaruh fermentasi kulit singkong terhadap kecernaan protein kasar (PK) dan serat kasar (SK). Penelitian ini dilaksanakan selama 14 hari yang berlangsung pada 1 juni 2024 sampai 14 juni 2024 di Laboratorium Ilmu Nutrisi dan Pakan Universitas Diponegoro dan Laboratorium Fakultas Universitas Veteran Bangun Nusantara Sukoharjo. Penelitian ini dirancang menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 3 perlakuan 4 ulangan. P0: Kulit singkong 300 gr, P1: Kulit singkong 300 gr dan 1 ml MA-11, P2: Kulit singkong 300 gr dan 2 ml MA-11. Kemudian pada data yang diperoleh dianalisis sidik ragam (ANOVA), kemudian jika terdapat perbedaan diantara perlakuan dilakukan uji lanjut dengan Duncan Multiple Test (DMRT). Hasil analisis ANOVA dan Uji Duncan menunjukkan P0, P1, dan, P2 memiliki pengaruh signifikan (<0,01). Kesimpulan dari penelitian ini adalah bahwa kulit singkong yang terfermentasi menggunakan MA-11 sebanyak 0-2 ml berpengaruh signifikan terhadap kecernaan protein kasar dan kecernaan serat kasar. Perlakuan P2 memberikan hasil yang terbaik pada kecernaan protein kasar maupun kecernaan serat kasar dibandingkan dengan perlakuan P0 dan P1. ABSTRACT This research discusses how cassava peels fermented using MA-11 can improve the quality of cassava peels as animal feed ingredients by increasing the digestibility of crude protein and crude fiber of cassava peels. This study aims to determine the effect of cassava peel fermentation on the digestibility of crude protein (PK) and crude fiber (SK). This research was conducted for 14 days from June 1 2024 to June 14 2024 at the Laboratory of Nutrition and Feed Science of Diponegoro University and the Faculty Laboratory of Veteran Bangun Nusantara University in Sukoharjo. This study was designed using a completely randomized design (CRD) consisting of 3 treatments and 4 replications. P0: Cassava peel 300 g, P1: Cassava peel 300 g and 1 ml MA-11, P2: Cassava peel 300 g and 2 ml MA-11. Then the data obtained were analyzed by variance analysis (ANOVA), if there were differences between treatments, further tests were carried out with the Duncan Multiple Test (DMRT). The results of the ANOVA analysis and Duncan test showed that P0, P1, and P2 had a significant effect (<0.01). This study concludes that cassava peel fermented using MA-11 as much as 0-2 ml has a significant effect on crude protein digestibility and crude fiber digestibility. P2 treatment gave the best results on crude protein digestibility and crude fiber digestibility compared to P0 and P1 treatments.

KANDUNGAN NUTRISI TUMPI JAGUNG FERMENTASI MA-11 DENGAN LAMA INKUBASI YANG BERBEDA Cahyono, Teguh Dwi; Sukaryani, Sri; Purwati, Catur Suci
Agrinimal Jurnal Ilmu Ternak dan Tanaman Vol 12 No 2 (2024): Agrinimal Jurnal Ilmu Ternak dan Tanaman
Publisher : Jurusan Peternakan Fakultas Pertanian Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/ajitt.2024.12.2.70-74

Penelitian ini bertujuan untuk mengetahui kandungan nutrisi tumpi jagung yang difermentasi menggunakan MA-11 dengan lama inkubasi yang berbeda. Desain penelitian ini menggunakan Rancangan acak lengkap (RAL) pola searah dengan 4 macam perlakuan dan 3 kali ulangan. Data yang diperoleh dianalisis menggunakan analisis variansi (ANOVA). Jika terjadi perbedaan diantara perlakuan dilakukan uji lenjut menggunakan Duncan’t Multiple Range Test (DMRT). Perlakuan yang dimaksud adalah : P0: tumpi jagung difermentasi menggunakan MA-11 sebanyak 5ml, inkubasi selama 0 hari; P1: tumpi jagung difermentasi menggunakan MA-11 sebanyak 5ml, inkubasi selama 2 hari, P2: tumpi jagung difermentasi menggunakan MA-11 sebanyak 5ml, inkubasi selama 4 hari, P3: tumpi jagung difermentasi menggunakan MA-11 sebanyak 5ml, inkubasi selama 6 hari. Variabel yang diamati adalah kandungan Bahan Kering, Serat Kasar, Protein Terlarut. Hasil penelitian ini menunjukkan bahwa lama fermentasi tidak berpengaruh nyata terhadap kandungan bahan kering, namun berpengaruh secara nyata menurunkan kandungan serat kasar dan berpengaruh nyata meningkatkan kandungan protein terlarut. Penelitian ini dapat disimpulkan bahwa semakin lama waktu inkubasi dalam fermentasi tumpi jagung menggunakan MA-11 sebanyak 5ml, semakin menurunkan kandungan serat kasar dan semakin meningkatkan kandungan protein terlarut namun belum mampu meningkatkan maupun menurunkan kandungan bahan kering pada tumpi jagung. ABSTRACT This research aims to determine the nutritional content of corn tumpi fermented using MA-11 with different incubation periods. The design of this research uses a complete randomized design (RAL) pattern in the same direction with 4 types of treatments and 3 replicates. The data obtained was analyzed using variance analysis (ANOVA). If there is a difference between the treatments, a lint test is carried out using Duncan's Multiple Range Test (DMRT). The treatment in question is P0: corn tumpi fermented using MA-11 as much as 5ml, incubated for 0 days; P1: corn tumpi fermented using MA-11 as much as 5ml, incubated for 2 days, P2: corn tumpi fermented using MA-11 as much as 5ml, incubated for 4 days, P3: corn tumpi fermented using MA-11 as much as 5ml, incubated for 6 days. The parameters observed are the content of Dry Matter, Crude Fiber, and Soluble Protein. The results of this research show that the fermentation time has no real effect on the dry matter content, but has a significant effect on reducing the crude fiber content and significantly increasing the soluble protein content. This research can be concluded that the longer the incubation time in the fermentation of corn tumpi using MA-11 as much as 5ml, the lower the crude fiber content and the more it increases the soluble protein content but has not been able to increase or decrease the dry matter content in the corn tumpi.

KUALITAS DAGING BROILER YANG DIBERI PAKAN KOMERSIAL DENGAN PENAMBAHAN TEPUNG DAUN KATUK (Sauropus androgynus) Mustikasari, Mauddi; Sukaryani, Sri; Windyasmara, Ludfia
Agrinimal Jurnal Ilmu Ternak dan Tanaman Vol 12 No 2 (2024): Agrinimal Jurnal Ilmu Ternak dan Tanaman
Publisher : Jurusan Peternakan Fakultas Pertanian Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/ajitt.2024.12.2.75-80

Salah satu jenis ternak yang dagingnya mudah diperoleh dan digemari oleh semua kalangan adalah ayam ras pedaging atau broiler. Tanaman katuk merupakan bahan pakan alami yang mudah ditemukan dan tidak beracun jika diberikan kepada hewan. Dalam penelitian ini, kualitas fisik daging ayam broiler termasuk susut masak, susut tetes, uji warna organoleptik, dan uji aroma organoleptik diteliti terkait pengaruh penambahan tepung daun katuk pada pakan komersial. Sebanyak 96 ekor anak ayam pedaging umur 4 hari digunakan dalam penelitian ini. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan tiga kali ulangan dan empat perlakuan.Perlakuan yang dimaksud adalah P0 (100% pakan komersil + 0% tepung daun katuk), P1 (100% pakan komersil + 1% tepung daun katuk), P2 (100% pakan komersil + 3% tepung daun katuk), dan P3 (100% pakan komersil + 5% tepung daun katuk). Data yang diperoleh dianalisa dengan menggunakan SPSS for windows. Hasil penelitian menunjukkan untuk nilai susut masak adalah 9,40-11,17%, nilai drip loss adalah 0,81-1,80%, organoleptik warna terhadap 25 panelis adalah 1,96-2,84, organoleptik aroma terhadap 25 panelis adalah 3,14–3,49. Dapat disimpulkan bahwa penambahan tepung daun katuk dengan dosis berbeda pada pakan komersial tidak berpengaruh nyata terhadap kualitas fisik daging broiler. ABSTRACT One type of animal whose meat is easily obtained and is popular with all groups is broiler chicken. Katuk plant is a natural feed ingredient that is easy to find and is non-toxic if given to animals. In this study, the physical quality of broiler chicken meat—including cooking loss, dripping loss, organoleptic color test, and organoleptic aroma test—will be studied in relation to the impact of adding katuk leaf flour to commercial feed. A total of 96 4-day-old broiler chicks were used in this study. This study used a completely randomized design (CRD) with three replications and four treatments. The treatments in question were P-0: 100% commercial feed + 0% katuk leaf flour, P-1: 100% commercial feed + 1% katuk leaf flour, P-2: 100% commercial feed + 3% katuk leaf flour, and P-3: 100% commercial feed + 5% katuk leaf flour. The data obtained were analyzed using SPSS for windows). The results of the study showed that the cooking loss value was 9.40-11.17%, the drip loss value was 0.81-1.80%, the color organoleptic of 25 panelists was 1.96 - 2.84, the aroma organoleptic of 25 panelists was 3.14 - 3.49. It can be concluded that the addition of katuk leaf flour to commercial feed cannot affect the physical quality of broiler chicken meat

Efektifitas MA-11 dalam Meningkatkan Kecernaan Daun Kelapa Sawit Sebagai Pakan Ternak Alternatif Sukaryani, Sri; Brahmana Dewa, Bayu; Ainul Yakin, Engkus
Jurnal Galung Tropika Vol 13 No 3 (2024)
Publisher : Fakultas Pertanian, Peternakan dan Perikanan Universitas Muhammadiyah Parepare

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31850/jgt.v13i3.1292

This study was conducted to determine the digestibility of Crude Protein (KcPK) and the digestibility of Crude Fiber (KcSK) of fermented oil palm leaves MA-11 with different incubation time treatments, namely 0 days, 3 days, 6 days, and 9 days. The observation data were processed using analysis of variance (ANOVA) from a Completely Randomized Design (CRD) and a follow-up test of Duncan's Multiple Range Test (DMRT). The study was arranged with four-way repetitions, namely T0: fermented oil palm leaves MA-11 for 0 days, T1: fermented oil palm leaves MA-11 for 3 days, T2: fermented oil palm leaves MA-11 for 6 days, and T3: fermented oil palm leaves MA-11 for 9 days. The results showed that the highest digestibility of crude protein in fermented oil palm leaves MA-11 was at T3, 58.11%, and the lowest at T0, namely 19.48%. The highest digestibility of crude fiber from MA-11 fermented oil palm leaves was found in T3 at 67.08% and the lowest at T0 at 57.54%. Fermented oil palm leaves using 6 ml of MA-11 and incubated for 0 days, 3 days, 6 days, and 9 days significantly increased crude protein and fiber levels on the longest day.

EVALUASI NILAI KECERNAAN IN VITRO DAUN KELAPA SAWIT TERFERMENTASI MA-11 SEBAGAI PAKAN TERNAK Sutrisno, Joko; Sukaryani, Sri; Suci Purwati, Catur
ZIRAA'AH MAJALAH ILMIAH PERTANIAN Vol 50, No 1 (2025)
Publisher : Pusat Publikasi Jurnal Universitas Islam Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31602/zmip.v50i1.16261

ABSTRACT This research to determine the effect of fermentation incubation using MA-11 on the in vitro digestibility value of dry matter and organic matter of palm leaves. The design used is a Complete Random Design (RAL) unidirectional pattern with 4 treatments and and 3 replicates. The treatment is T0: oil palm leaves without fermentation; T1: oil palm leaves fermented using MA-11, incubated for 3 days, T2: oil palm leaves fermented using MA-11, incubated for 6 days. T3: palm leaves are fermented using MA-11, incubated for 9 days. The variables observed included the digestibility value of dry materials and organic materials. The data obtained was then analyzed using Variance Analysis (Anova) with a unidirectional pattern RAL and if there was a difference between the treatments, further tests were carried out using the Duncan't Multiple Region Test (DMRT). The results showed that fermentation using MA-11 with an incubation period of 0 – 9 days had a very significant effect on increasing the digestibility value of dry and organic materials (P<0.01). This research can conclude that the fermentation of oil palm leaves using MA-11 with an incubation period of 0 – 9 days can increase the digestibility value of dry matter and organic matter, and the longer the incubation time in fermentation, the more it increases the digestibility value of dry matter and organic matter.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31602/zmip.v50i1.16261

Co-Authors Abbas Ummami Afriyanti . Agustama, Chandra Ahimsa Kandi Sariri Ainul Yakin, Engkus Akhirudien, Akhirudien Ali Mursyid Wahyu Mulyono Ali Mursyid WM Anjani, Nova Aprilia Surandari Ardiyanto, Yogi Brahmana Dewa, Bayu Cahyono, Teguh Dwi Catur Suci Purwati Catur Suci Purwati Cyndhi Hana Praptiwi Desi Lestari Desy Lestari Dianto Azar Aswad Dicky Kurniawan Diyah Kartika Wulan Engkus Ainul Yakin Engkus Ainul Yakin Engkus AY Ferdiansyah, David Rifai Hardika Eka Rhamadanu Harnadi, Harnadi Ikrima Rohimadilwa Imam Budiharjo Joko Setyo Basuki Joko Setyo Basuki Joko Sutrisno Kiky Ayumasari Kurniawan, Aldi Ludfia Windyasmara, Ludfia Muhammad Husein Murtanto, Ex Samuel Mustikasari, Mauddi Nastava, Devy Marselina Nur Endang Sukarini Nurdiansyah, Fahrian Eka Prabowo, Risky Jati Prasetyo, Ardina Nur Prastowo, Rizqi Adi Putra, Arya Eka Qui, Nguyen Hoang Rachmawati, Erna Nur Rahayu, Sayekti Puji Riyadi, Dhimas Ivan Roi Mustakim Santoso, Agung Dwi Sigit Setyabudi Suci Purwati, Catur Sukarini, Nur Endang Surjiani, Linda Wahid, Ahmad Wahid Subagyo Widharto, Damaryanto Yos Wahyu Harinta

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