Garuda - Garba Rujukan Digital

p-Index From 2021 - 2026

2.064

P-Index

This Author published in this journals

All Journal HAYATI Journal of Biosciences Jurnal Gizi dan Pangan Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Bumi Lestari Jurnal Natur Indonesia Jurnal Sains Materi Indonesia Microbiology Indonesia BIOTROPIA - The Southeast Asian Journal of Tropical Biology Jurnal Teknologi Pangan dan Gizi Bulletin of Electrical Engineering and Informatics Jurnal Ilmu Ternak Veteriner Journal of Engineering and Technological Sciences agriTECH BERITA BIOLOGI JURNAL BIOLOGI INDONESIA Indonesian Food and Nutrition Progress Indonesian Journal of Natural Pigments JURNAL PANGAN INSIST (International Series on Interdisciplinary Research) Jurnal Mutu Pangan : Indonesian Journal of Food Quality Journal of Functional Food and Nutraceutical Indonesian Journal of Applied Research (IJAR) Jurnal Risalah Kebijakan Pertanian dan Lingkungan Policy Brief Pertanian, Kelautan, dan Biosains Tropika

C Hanny Wijaya

Departemen Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pangan, IPB University, Bogor, Indonesia

Author-ID : 417185

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

Published : 61 Documents Claim Missing Document

Claim Missing Document

Articles

2 3 4 5 6

SOLUSI MASALAH MUTU, LINGKUNGAN DAN EKONOMI DENGAN TEKNOLOGI TEMPE CEPAT C. Hanny Wijaya
RISALAH KEBIJAKAN PERTANIAN DAN LINGKUNGAN Rumusan Kajian Strategis Bidang Pertanian dan Lingkungan Vol 1 No 2 (2014): Agustus
Publisher : Pusat Studi Pembangunan Pertanian dan Pedesaan (PSP3)

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

Kebutuhan akan suatu teknologi tepat guna dapat mempercepat proses pembuatan tempe. Pembuatan tempe yang terstandar diharapkan dapat memberi solusi terhadap mutu tempe yang kurang konstan bila dilakukan dengan metode tradisional. Teknologi "Quick Tempeh" alias "Tempe Cepat" merupakan hasil penelitian ilmiah yang dilakukan di Institut Pertanian Bogor dengan mendapatkan pendanaan percepatan paten melalui kegiatan Program Percepatan Paten, DIKTI, pada tahun 2007. Paket teknologi yang dikembangkan oleh Prof. C. Hanny Wijaya an tim ini merupakan salah satu inovasi yang terpilih sebagai 100 Inovasi Indonesia pada tahun 2008 oleh Kementerian Ristek dan Business Innovation Center. Teknologi ini berfokus pada tahapan pengasaman, pengasam yang dipilih adalah asam glukonat yang diperoleh dari senyawa glucono delta-lactone atau sering disingkat sebagai GDL. Penerapan teknologi yang sudah siap aplikasi ini direncanakan untuk dapat diimplementasikan dalam skala luas.

POLIKONDENSASIAZEOTROPIKASAM LAKTATMENJADI POLIASAM LAKTATSEBAGAI BAHAN BAKU KEMASAN Ahmad Ibrahim; Hanny C. Wijaya; Suminar S. Achmadi; Yadi Haryadi
Jurnal Sains Materi Indonesia Vol 8, No 1: OKTOBER 2006
Publisher : Center for Science & Technology of Advanced Materials - National Nuclear Energy Agency

POLIKONDENSASIAZEOTROPIKASAM LAKTATMENJADI POLIASAM LAKTATSEBAGAI BAHAN BAKU KEMASAN. Poli asam laktat (PLA) telah mulai dikenal sebagai bahan pengemas pangan karena memiliki ciri yang baik, seperti ciri mekanik, transparansi, keamanan, dan biodegradabilitas. Polikondensasi azeotropik asam laktat telah dilakukan dalam pelarut xilena dan menghasilkan kristal PLA yang diendapkan dengan pelarut metanol dengan bobot molekul 22.000. Gugus fungsinya dikonfirmasi dengan FT-Inframerah dan spektrofotometer ultraviolet. Analisis termal memperlihatkan suhu transisi kaca (Tg) (40 oC sampai dengan 60 oC). Rendemen optimum (72%) diperoleh dalam waktu reaksi 30 jam menggunakan katalis serbuk timah 0,5%. Kristal PLA dibentuk menjadi film lewat metode pencampuran tak langsung dengan agar-agar sebagai bahan pengisi dan asam oleat serta trietanol amin sebagai pemlastis. Film yang dihasilkan memiliki kuat tarik 11 MPa dan elongation 77%. Tg film adalah 100 oC sampai dengan 140 oC. Sifat-sifat ini menunjukkan bahwa PLA berpotensi digunakan sebagai bahan pengemas.

Effect of enrichment of organic selenium, inorganic selenium and vitamin E in quail ration on the performances and potency of quail egg as a source of antioxidant Syahrir Akil; Wiranda Gentini Piliang; C. Hanny Wijaya; Desianto Budi Utomo; I Komang Gede Wiryawan
Jurnal Ilmu Ternak dan Veteriner Vol 14, No 1 (2009): MARCH 2009
Publisher : Indonesian Center for Animal Research and Development (ICARD)

The change of life style influences human health and it contributes to many human diseases outbreak, therefore nutrition of antioxidant is required. This study was aimed to get an optimum level of combined organic selenium, inorganic selenium and vitamin E in obtaining the best production and reproduction of quails and the highest antioxidant level in quail eggs. This study was conducted from January to August 2008. Numbers of observed quails were 720 individuals (360 female and 360 male quails). The treatments were applied when the quails were six weeks old. Nine treatment diets were: To (commercial diet), T1 (0.46 ppm inorganic Se + 43.50 ppm vitamin E), T2 (0.46 ppm inorganic Se + 87.00 ppm vitamin E), T3 (0.92 ppm inorganic Se + 43.50 ppm vitamin E), T4 (0.92 ppm inorganic Se +87.00 ppm vitamin E), T5 (0.46 ppm organic Se + 43.50 ppm vitamin E), T6 (0.46 ppm organic Se + 87.00 ppm vitamin E), T7 (0.92 ppm organic Se + 43.50 vitamin E) and T8 (0.92 ppm organic Se 0.92 + 87.00 ppm vitamin E). The design of the experimental applied was a factorial – nested design. Any significant differences among the treatment diets were analysed using Duncan's test. The result of this study indicated that treatment T7 (0.92 ppm organic selenium + 43.50 ppm vitamin E) in general gave the highest content of selenium in meat, in egg albumin, egg yolk, vitamin E in egg yolk, glutathione peroxidase (GSH-Px), activity of antioxidant, hatchability and low mortality. Key Words: Quail, Selenium, Vitamin E, Antioxidant

Comparison of Several Processing Methods in Preserving the Flavor Properties of Andaliman (Zanthoxylum acanthopodium DC.) Fruit Florensia Irena R. Napitupulu; Christofora Hanny Wijaya; S. Sulistiyani; Endang Prangdimurti; Clarissa Akyla; Lisa Amanda Yakhin; Susi Indriyani
Journal of Engineering and Technological Sciences Vol. 52 No. 3 (2020)
Publisher : Institute for Research and Community Services, Institut Teknologi Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5614/j.eng.technol.sci.2020.52.3.7

Andaliman (Zanthoxylum acanthopodium DC.) is a plant endemic to North Sumatra. Its fruit has a very specific citrus-like aroma, gives a tingling sensation and is commonly used for seasoning in Bataknese traditional cuisine. To extend the shelf life and preserve the quality of andaliman fruit, post-harvest handling is needed. Seven drying methods were applied and compared, i.e. sun, air, fluidized bed, oven, far infrared, freeze, and spray drying. Considering the physicochemical and sensory properties and efficiency, oven drying was selected for further study. The optimum condition for drying was temperature at 54 °C for 8 h resulting in 0.67 desirability level based on the response surface method (RSM). Spray drying encapsulation of andaliman fruit extract was performed at an inlet temperature of 150 °C with an extract to carrier ratio of 1:8. Maltodextrin (MD) and gum arabic (GA) with a ratio of 3:2 was chosen as the carrier agent. The quantitative descriptive analysis (QDA) result showed that the encapsulated andaliman powder had a flavor that resembled fresh andaliman with a more pronounced taste, a citrus-like trigeminal sensation, and a sour floral citrusy aroma.

Aktivitas Antioksidan Berbagai Fraksi dan Ekstrak Metanolik Daun Beluntas (Pluchea indica Less) Paini Sri Widyati; Hanny Wijaya; Peni Harjosworo; Dondin Sajuthi
agriTECH Vol 32, No 3 (2012)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

This study has been done to investigate the antioxidant activity of various fractions and methanolic extract of beluntasleaves by using several test system, such as DPPH, superoxide and hydroxyl radical-scavenging activities, hydrogenperoxide scavenging activity, ferric reducing power, iron and haemoglobin chelating capacities and b-carotene–linoleicbleaching assay. The results showed that methanolic extract of beluntas leaves (EMB) and its fractions (ethyl acetatefraction (FEA), water fraction (FA) and n-butanol fraction (FNB)) had scavenging activity of DPPH radical. EMBwhich had highest phenolic content and the strongest ferric reducing power, exhibited b-carotene–linoleic bleachinginhibition and the highest superoxide scavenging activity, while FEA showed antioxidant activity based on superoxideradical-scavenging activity, iron and haemoglobin chelating capacities and ferric reducing power.ABSTRAKPenelitian ini dilakukan untuk mengetahui aktivitas antioksidan berbagai fraksi dan ekstrak metanolik daun beluntasdengan berbagai sistem uji, seperti aktivitas menangkap radikal DPPH, superoksida, hidroksil dan hidrogen peroksida,mereduksi ion besi, mengkelat ion besi dan hemoglobin (Hb) dan menghambat pemucatan asam linoleat-b-karoten.Hasil menunjukkan bahwa ekstrak metanolik daun beluntas (EMB) dan fraksi-fraksinya (etil asetat (FEA), air (FA)dan n-butanol (FNB)) berpotensi menangkap radikal bebas DPPH. EMB mempunyai kadar fenolik total dan kekuatanreduksi tertinggi lebih berpotensi menangkap radikal superoksida, mereduksi ion besi dan menghambat pemucatanasam linoleat-b-karoten, sedangkan fraksi etil asetat (FEA) mempunyai aktivitas antioksidan berdasarkan kemampuanmenangkap radikal superoksida, mereduksi ion besi, mengkelat ion besi dan hemoglobin.

Optimasi Proses Pembuatan Bubuk Oleoresin Lada (Piper nigrum) Melalui Proses Emulsifikasi dan Mikroenkapsulasi Firdaus Syafi'i; Christofora Hanny Wijaya; Budi Nurtama
agriTECH Vol 36, No 2 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The aim of this study was to improve the quality of pepper product by optimize process of emulsification and microencapsulation. The experimental design used in this study was Response Surface Methodology (RSM). The results showed that the selected emulsifier was arabic gum that had the highest solubility in water (99.78%). The optimum point of emulsification occured at 15% of concentration arabic gum and 4 minutes of homogenization time with the result was solubility in water 99.80%, and emulsion stability 97.78%. The optimum point of microencapsulation process occured at 3:1 of maltodextrin and sodium caseinate ratio, 10% of coating material concentration, and 180°C of drying temperature with the result was essential oil content 1.04%, solubility in water 98.18%, surface oil 0.20%, water content 2.45%, oil recovery 77.07%, and the yield of microcapsule 69.87%.ABSTRAKPenelitian ini bertujuan untuk memperbaiki kualitas mutu produk oleoresin lada melalui optimasi proses emulsifikasi dan mikroenkapsulasi. Rancangan percobaan yang digunakan adalah Response Surface Methodology (RSM). Hasil penelitian menunjukkan bahan pengemulsi yang terpilih adalah gum arab yang memiliki kelarutan tertinggi dalam air (99,78%). Titik optimum proses emulsifikasi terjadi pada konsentrasi gum arab 15% dan lama homogenisasi 4 menit yang memberikan nilai kelarutan dalam air 99,80% dan stabilitas emulsi 97,15%. Titik optimum proses mikroenkapsulasi terjadi pada rasio maltodekstrin dan natrium kaseinat (3:1), konsentrasi bahan penyalut 10%, dan suhu inlet pengeringan 180°C yang memberikan nilai kadar minyak atsiri 1,04%, kelarutan dalam air 98,18%, kadar surface oil 0,20%, kadar air 2,45%, oil recovery 77,07%, dan rendemen 69,87%.

Potensi DNA Sebagai Penguat Flavor Nuri Arum Anugrahati; C. Hanny Wijaya; Safir Abadi
agriTECH Vol 23, No 3 (2003)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The application of DNA in food product is still limited. Meanwhile, nucleotides such as IMP and GMP have been widely used as flavour enhancer. The objectives of this research was to study the potency of DNA as a flavour enhancer. Firstly, the phsyco-chemical properties of single-stranded DNA were determined. The next step was the determination of treshold value using trained panels. Formulation of flavour enhancer premix and seasoning were also conducted in this research based on previous result. DNA was soluble in water and base solution. The viscosity of DNA solution was stable to oxygen exposure, but unstable to heat and light exposure. The water, ash, protein, fat, and carbohydrate content of single stranded DNA were 6.37%, 25.20%. 48.58%, 0.1%, and 19.75%, respectively as wet basis. DNA and MSG have shown synergistic effect. The ratio of MSG and DNA premix, which had the best organoleptic properties was 95:5, according to hedonic test result, the optimum formula for seasoning was 1 g of salt, 1 g of flavour enhancer premix, 1 g sugar, 0.8 g of garlic powder, and 0.4 g of pepper

Pengaruh Metode Nanoenkapsulasi terhadap Stabilitas Pigmen Karotenoid dan Umur Simpan Minyak dari Buah Merah (Pandanus conoideus L) Ferdiansyah Ferdiansyah; Heriyanto Heriyanto; Christofora Hanny Wijaya; Leenawaty Limantara
agriTECH Vol 37, No 4 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The utilization of carotenoid rich red fruit oil for food product development is still limited due to has low solubility in aqueous phase and unstable. Nanoencapsulation was proposed to improve the solubility as well as to retain the stability. This study aimed to determine the capability of nanoencapsulation process in maintaining the stability of carotenoid towards heat and light treatments and to estimate the shelf life of the encapsulant. Ionic gelation method was applied in the nanoencapsulation process using chitosan as a coating agent. Total carotenoid was calculated using Gross equation, while the estimation of shelf life of the product was predicted using Arrhenius model. Particle size of the best nanoencapsulation sample was 70.48 nm with a polydisperse index of 0.02 and zeta potential of 14.80 mV. These physical properties of nanoencapsulant agreed with the results of morphological measurement by TEM. The stability of carotenoid pigment in nanoencapsulant throughout several treatments, such as light (1700 lux, 12 hours), blanching (80 °C, 30 minutes), pasteurization (90 °C, 20 minutes), and sterilization (121 °C, 5 minutes) was higher compared to the stability of emulsion without treatment. The decreasing of total carotenoid in nanoencapsulant for each treatment was 6.92%; 13.51%; 17.77%; and 20.49%, while the reduction in emulsion was 26.33%; 45.25%; 54.46%; and 65.74%, respectively. Nanoencapsulation sample at room temperature (25 °C) has a shelf life of 5.2 months which was longer than the emulsion sample (0.5 months). Nanoencapsulation showed better protection on the stability of carotenoid pigment and increased the shelf life of red fruit oil. ABSTRAKPemanfaatan minyak buah merah yang kaya akan pigmen karotenoid pada produk pangan masih terbatas karena sifatnya kurang larut dalam fase air dan memiliki stabilitas yang rendah. Nanoenkapsulasi diharapkan dapat memperbaiki kelarutan dalam air dan mempertahankan stabilitasnya. Penelitian ini bertujuan untuk mempelajari pengaruh proses nanoenkapsulasi dalam mempertahankan stabilitas pigmen karotenoid minyak buah merah dari pengaruh perlakuan panas dan cahaya, serta memperkirakan umur simpan nanoenkapsulat. Proses nanoenkapsulasi menggunakan metode gelasi dengan kitosan sebagai bahan enkapsulat. Total karotenoid diukur menggunakan persamaan Gross, dan prediksi umur simpan menggunakan model Arrhenius. Ukuran partikel nanoenkapsulasi terbaik mencapai 70,48 nm dengan polidispersi indeks 0,02 dan zeta potensial 14,80 mV. Kriteria fisik nanoenkapsulasi ini didukung oleh hasil pengukuran morfologi menggunakan TEM. Stabilitas pigmen karotenoid pada nanoenkapsulasi dengan perlakuan cahaya (1700 lux, 12 jam), blansir (80 °C, 30 menit), pasteurisasi (90 °C, 20 menit), dan sterilisasi (121 °C, 5 menit) lebih baik dibandingkan emulsi tanpa perlakuan dengan penurunan total karotenoid masing-masing perlakuan sebesar 6,92%; 13,51%; 17,77%; dan 20,49% pada nanoenkapsulasi, sedangkan pada emulsi mencapai 26,33%; 45,25%; 54,46%; dan 65,74%. Sampel nanoenkapsulasi pada suhu ruang (25 °C) memiliki umur simpan 5,2 bulan lebih lama dibandingkan sampel emulsi yang hanya mencapai 0,5 bulan. Metode nanoenkapsulasi dapat mempertahankan stabilitas pigmen karotenoid dan meningkatkan umur simpan minyak buah merah.

MODEL HUBUNGAN PENDUDUK DAN KONVERSI LAHAN DENGAN KETERSEDIAAN AIR BERSIH UNTUK PERENCANAAN PENGELOLAAN SUMBER DAYA AIR MELALUI METODE SYSTEM DYNAMICS DI KABUPATEN BEKASI Darwati Susilastuti; I Made Putrawan; C. Hanny Wijaya
Bumi Lestari Journal of Environment Vol 9 No 2 (2009)
Publisher : Environmental Research Center (PPLH) of Udayana University

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

The objective of this research is to develop a system dynamics model that represents the relationship between population sub system and land conversion sub system with freshwater availability sub system in Bekasi Regency. The models are used to predict the relationship until 2025. The models are designed, both with and without intervention factors to population behavior toward water. The purpose of this study is to strengthen water resources management planning in Bekasi Regency. The method of the research was system dynamics. Water availability as a system was represented as a simple model in line with the factors in this research, so that the model represents the real world. The Causal Loop Diagram showed that factors in sub system and inter sub system formed balancing causal feedback loop. Model behavior simulation showed that freshwater availability (i.e. surface water and shallow ground water) decreased substantially (collapse) from 2003 until 2025. The decrease was caused by water pollution rather than the population growth and land conversion increasing. Population numbers increased slowly (growth), while land carrying capacity decreased gradually (decay). It is predicted, if the condition does not change, water crisis will happen in 2018. When community's behavior for water (i.e. thrifty and sanitation behavior) increase begin 2008, it is predicted that beginning from 2009, the freshwater availability will increase, the water crisis can be suspended, and the freshwater inventory can be reserved. Based on those findings, it could be suggested that water resources management planning should consider water as a system and integrate supply side management, demand side management, and governance side management.

Role of Bacteria in Tempe Bitter Taste Formation: Microbiological and Molecular Biological Analysis Based on 16S rRNA Gene TATI BARUS; ANTONIUS SUWANTO; ARIS TRI WAHYUDI; HANNY WIJAYA
Microbiology Indonesia Vol. 2 No. 1 (2008): April 2008
Publisher : Indonesian Society for microbiology

Tempe is traditional Indonesian food. It has a variety of tastes, sometimes with a hint of bitterness, which may differ in intensity. The cause of bitterness in tempe has never been reported previously. In this study, the aim is to identify whether bacteria play a role in the formation of bitter tastes in tempe. Sensory tests were carried out in order to determine the scoresof bitter-taste-intensity in tempe. The sensory test on EMP, WJB, CLR, DRG, and MLB tempe shows that EMP tempe has the highest score (2.3) and WJB has the lowest (1.3). It is revealed that the processing method has no impact on the formation of the bitter taste in tempe. Plating analysis, showed that EMP soaking water contained a higher number of Enterobacteria groupbacteria, approximately 103-104 CFU ml-1 and spore-forming bacteria groups, 102 CFU ml-1, compared to WJB. Similarly, other bacteria groups in fresh EMP tempe was 102 CFU g-1 higher than those in fresh WJB tempe. Based on sequencing the16S rRNA gene, the dominant bacteria on PCA media in EMP tempe are Acetobacter indonesiensis, Klebsiella pneumoniae, Bacillus subtilis, and Flavobacterium sp. On the other hand those in WJB tempe were Klebsiella sp., Brevundimonas sp., Bacillus sp., Pseudomonas putida, and Acinetobacter sp. Bacillus, a group of proteolytic bacteria was found 105 CFU m-1 higher in the soaking water of EMP compared to WJB. Nevertheless, the types and numbers of fungi were not significantly different betweentempe types. Accordingly, it is concluded that the difference in the number and the types of bacteria involved in the tempe production process leads to the difference in the bitter taste intensity in both EMP and WJB tempe.

Co-Authors ,, Lune ,, Lune ,, Sumarlan ,, Sumarlan - Misnawi A'yuni, Qurrata A. Fieki Rachmatillah Aditya Prayoga Ahmad Ibrahim Akyla, Clarissa Alfi Khatib Anggraini Barlian Anton Apriyantono Antonius Suwanto Aris Tri Wahyudi Ariza Budi Tunjung Sari Azis Boing Sitanggang A’yuni, Qurrata Boy M Bachtiar Bram Kusbiantoro Bram Kusbiantoro Budi Nurtama Cindy Carolina Cindy Caroline Clarissa Akyla Daisy Irawan Darwati Susilastuti Dede R. Adawiyah Dede Robiatul Adawiyah Dedi Fardiaz Desianto Budi Utomo Diah Ratnadewi Djaya, Adrianson Agus Djaya, Adrianson Agus Djoko Said Damardjati Dody D. Handoko Dondin Sajuthi Eddie Gurnadi Efendi, Darda Elis Dihansih Elisabeth Kartika Prabawati Elviana Yaputra Endang Prangdimurti Ervizal AMZU Evy Damayanti Ferdiansyah Ferdiansyah Feri Kusnandar Firdaus Syafi'i Florensia Irena R. Napitupulu FRANSISKA RUNGKAT ZAKARIA Hafida Kusumaningrum Handoko, Dody D. Hanifah Nuryani Lioe Heriyanto Heriyanto Herwint Simbolon Herwint Simbolon, Herwint Hidayat Syarief Hunaefi, Dase I Kadek Putra Yudha Prawira I Komang Gede Wiryawan I Made Putrawan Ika Dewi Ana Indriyani, Susi Intan Kusumaningrum Irene Triyanti Hadiprodjo Jeremia M. Halima Juliani - Kadie, Evi Marlia Kadie, Evi Marlia Kusumaningrum, Hafida Leenawaty Limantara Lisa Amanda Yakhin M. Halima, Jeremia MADE ASTAWAN Mardhiyyah, Yunita Siti Maria Dewi Puspitasari Tirtaningtyas Gunawan-Puteri Maryati Maryati Maya Saputri Mega Safithri Mitsuru Osaki Mitsuru Osaki Monita Rekasih Mutiara Utami Nancy D. Yuliana Napitupulu, F. Irena Napitupulu, Florensia Irena R. Nasution, Zuraidah Natania, Natania Noryawati Mulyono Nuri Andarwulan Nuri Arum Anugrahati Paini Sri Widyati Peni Harjosworo PENI SUPRAPTI HARDJOSWORO Pipi Puspita Sari Purwiyatno Hariyadi Puspita Sari Raffi Paramawati Rasyidi, Mohammad Arif Rizka Musdalifah Amsar Rizqi Sofi Nur Fitriyah Rudy Priyanto Rukmi, Paramita Sadha Dayinta S. Sulistiyani Safir Abadi Salindri Prawitasari Sari, Bernadeta RE Sigit Suharta Siti Nurjanah SITI NURJANAH Slamet Budijanto Sobir Sobir Sonatha, Mei Diana Stefani Djunaidi Sukarno Suliantari Suliantari Sulistiyani, S. Suminar S. Achmadi SUMINAR SETIATI ACHMADI Susi Indriyani Syahrir Akil Tati Barus Tensiska, Tensiska Tesy Pratami Titri S. Mastuti Tjahja Muhandri Triati Dewi Kencana Wungu Unang Supratman Winiati Pudji Rahayu Wiranda Gentini Piliang Wuryaningsih Sri Rahayu Yadi Haryadi Yakhin, Lisa Amanda Yanetri Asi Nion, Yanetri Asi Yaputra, Elviana Yasuyuki Hashidoko

Title

Found 61 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 61 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 61 Documents
Search