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All Journal Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Pangan dan Gizi Diponegoro Journal of Management Perspektif : Review Penelitian Tanaman Industri Jurnal Teknologi Pertanian Prosiding Semnastek agriTECH Jurnal Sains dan Teknologi Pangan EKSPANSI Pendas : Jurnah Ilmiah Pendidikan Dasar Indonesian Food Science and TechnologyJournal Jurnal Ilmiah Sekolah Dasar Jurnal Mutu Pangan : Indonesian Journal of Food Quality El-Usrah: Jurnal Hukum Keluarga Perspektif, Review Penelitian Tanaman Industri Jurnal Ilmu Manajemen Retail Universitas Muhammadiyah Sukabumi (JIMAT UMMI) Journal of Food Technology and Health Jurnal Manajemen DIVERSIFIKASI Indonesian Journal of Innovation Studies Jurnal Pendidikan Dasar Jurnal Hukum Ekonomi Syariah : AICONOMIA Journal of Economic Education and Entrepreneurship Studies Semar : Jurnal Sosial dan Pengabdian Masyarakat IPSSJ Jurnal Wicara Desa
Nur Wulandari
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
Religion Agriculture, Biological Sciences & Forestry Humanities Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Public Health Social Sciences Other

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Effect of pulsed electric field on the number and cell membrane of Vibrio parahaemolyticus in salted squid: Pengaruh medan listrik berdenyut terhadap jumlah total dan membran sel Vibrio parahaemolyticus pada cumi asin Darmawan, Arry; Kusumaningrum, Harsi Dewantari; Wulandari, Nur; Nurjanah, Siti; Sugiarto, Anto Tri
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 28 No. 6 (2025): Jurnal Pengolahan Hasil Perikanan Indonesia 28(6)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v28i6.63292

Abstract

Cumi-cumi rentan terhadap kontaminasi bakteri Vibrio parahaemolyticus dengan prevalensi 80%. Pengawetan cumi-cumi umumnya dilakukan dengan cara pengeringan setelah penggaraman air garam, dengan pertumbuhan V. parahaemolyticus tidak selalu terhenti. Pengurangan jumlah bakteri, biasanya dilakukan proses perebusan sebelum pengeringan. Penelitian ini bertujuan menentukan medan listrik dan lama waktu terbaik untuk menonaktifkan V. parahaemolyticus serta mengevaluasi efektivitas teknologi pulsed electric fields (PEF) pada cumi asin. Spesifikasi teknologi PEF yang digunakan, yaitu kuat arus 2 ampere dengan medan listrik (3,5; 7; dan 10,5 kV/cm) dan lama waktu (10, 20, dan 30 detik). Pengurangan bakteri oleh medan listrik diamati dengan penghitungan koloni, dilanjutkan dengan penghitungan sel yang mati menggunakan flow cytometer, sedangkan kerusakan bakteri diamati dengan pemindaian mikroskop elektron. Hasil penelitian menunjukkan bahwa PEF dengan intensitas tertinggi (10,5 kV/cm selama 30 detik) dapat mengurangi V. parahaemolyticus sebesar 66,12% pada tingkat kontaminasi yang tinggi (sekitar 106 CFU/g) dan 97,63% pada tingkat kontaminasi yang rendah (sekitar 102 CFU/g) pada cumi-cumi asin. Hasil ini sebanding dengan perlakuan perebusan (2 menit, 85°C). Kerusakan pada membran sel bakteri meningkat karena meningkatnya medan listrik, yang diamati dengan meningkatnya sel berpendar merah dengan flowcytometry dan kerusakan sel dengan SEM. Pulsed electric fields adalah teknologi alternatif yang menjanjikan untuk produksi cumi asin.
HARDINESS PERSONALITY DAN PROKRASTINASI AKADEMIK PADA MAHASISWA Wulandari, Nur; Ezer Nainggolan, Eben; Aulia Ul Haque, Sayidah
Integrative Perspectives of Social and Science Journal Vol. 2 No. 01 Februari (2025): Integrative Perspectives of Social and Science Journal
Publisher : PT Wahana Global Education

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

Abstract

Masalah yang dihadapi oleh mahasiswa tidak hanya berkaitan dengan permasalahan-permasalahan individu dengan orang lain, namun bisa juga terjadi terhadap tugasnya itu sendiri. Hal ini dapat terjadi karena biasanya mahasiswa mengalami stres, sehingga mengakibatkannya melakukan perilaku menunda terhadap tugas, atau biasa disebut sebagai prokrastinasi. Penelitian ini bertujuan untuk mengetahui hubungan antara hardiness personality dengan prokrastinasi akademik pada mahasiswa. Metode yang digunakan dalam penelitian ini adalah metode kuantitatif dengan jumlah responden sebanyak 374 mahasiswa yang diambil dengan teknik purposive sampling. Skala penelitian ini menggunakan skala prokrastinasi akademik dari Aitken (1982) dan skala hardiness personality dari Benishek & lopez (2001). Teknik analisis data ini menggunakan analisis korelasi product moment. Hasil penelitian ini menunjukkan bahwa terdapat hubungaan negatif antara hardiness personality dengan prokrastinasi akademik. Dikatakan bahwa ada hubungan negatif yang signifikan berarti semakin tinggi hardiness personality, maka semakin rendah prokrastinasi. Sebaliknya, semakin rendah hardiness personality, maka semakin tinggi prokrastinasi akademik.
Perspektif Hukum Islam Tentang Akad Sewa Menyewa Jasa Pacak Kucing Wulandari, Nur; Susanti, Susi; Pridilla, Utari
Jurnal Hukum Ekonomi Syariah : AICONOMIA Vol. 1 No. 2 (2022): Jurnal Hukum Ekonomi Syariah : AICONOMIA
Publisher : Fakultas Syariah IAIN Kerinci

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (346.604 KB) | DOI: 10.32939/acm.v1i2.2140

Abstract

This study aims to look at the review of Islamic law on the implementation of cat pacak services at Miaw Cat Shop in Sungai Penuh City, there are several requirements that must be met before pacak is carried out, namely, female cats must be clean and healthy, do not have mold on their skin and cats are really in heat. The approach used is qualitative research with the type of field research. The results of the study found that the Islamic legal review of cat tracking explicitly the apostle Saw., prohibits trading male animal sperm in any form. This is also in line with the hadith, which allows the proceeds from the transaction to be used for the benefit of the people. The opinion of the scholars on the lease of cat breeding is that if a person or community rents or borrows a male for a certain period, then this is not prohibited as it is allowed to rent to mate dates. Meanwhile, according to Imam Syafii, it is said that it is permissible to rent males for a certain period, according to him.
PEMBERDAYAAN MASYARAKAT MELALUI PELATIHAN PEMBUATAN DAN PEMASARAN DOMER (DODOL MELINJO AREN) DI DESA PUSUK LESTARI KABUPATEN LOMBOK BARAT Sari, Neti Kumala; Diniyatushoaliha, Ainun; Nurhidayat, Nurhidayat; Yusniati, Baiq Kayul Putri; Wulandari, Nur; Saputra, Hendra; Fathoni, Rohiana; Khadijah, Khadijah; Istiarini, Yunita; Reksi, Ni Kadek Dwi Okta Virana; Amrullah, Amrullah
Jurnal Wicara Vol 1 No 2 (2023): Jurnal Wicara Desa
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/wicara.v1i2.2411

Abstract

Pusuk Lestari Village is one of the villages in Batu Layar District, West Lombok Regency. The majority of Pusuk Lestari Village residents work as traders and farmers. After conducting a survey, residents in Pusuk Lestari Village have abundant natural resources but a lack of processing skills is a problem in the village. It can be said that the people in the village are not able to take advantage of the abundant natural products, so it is necessary to take innovative steps that can be applied to optimize the community's skills in processing these natural resources through the KKN program with the Desapreneur theme. The Desapreneur theme is raised to increase the knowledge and skills of the community in optimally processing natural resources. One of the programs this time is by utilizing melinjo and palm sugar as raw materials for making dodol which will later provide benefits by increasing the income of the people of Pusuk Lestari Village. The stages of the Dodol Melinjo Aren Making Training are preparation of tools and materials, outreach, training, packaging, marketing, and evaluation. The results of the implementation of this training activity are increasing the knowledge and skills of the community so that they are able to continue the Dodol Making Training program. Several additional programs were also carried out, namely making tourist maps, teaching at school and teaching the Koran, clean village activities (PABERSA), and English courses.
DATA POTENSI DAN INOVASI PENGEMBANGAN PRODUK GULA MERAH DI DESA KARANG BAYAN UNTUK MENINGKATKAN DAYA SAING GLOBAL Faris Hidayatullah, Azka; Ahmad Fanani, Labib; Oktapiana, Cici; Alhamah, Isnaini; Ihsoni, Baital; Fatrisiah, Elisa; Aolia, Milna; Wulandari, Radhitia; Wulandari, Nur; Nurrahmah Jannatun, Desi; Faturrahman
Jurnal Wicara Vol 3 No 1 (2025): Jurnal Wicara Desa
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/wicara.v3i1.6796

Abstract

Karang Bayan Village has great potential in the agricultural sector, with aren (palm sugar) as its main commodity. However, the unstable price of palm sugar and the limited market reach have resulted in farmers in Karang Bayan Village struggling to earn a sufficient income, especially when palm sugar prices decline. The aim of this activity is to enhance farmers' knowledge regarding attractive packaging processes and digital marketing strategies, ensuring price stability and a broader market reach for palm sugar. The programs implemented in this activity include identifying the potential of palm sugar farmers, training on making and packaging palm sugar in candy form, and socialization on digital marketing. The results of this activity indicate an increase in farmers' understanding of the importance of attractive product packaging and digital marketing strategies. Furthermore, based on the collected data, Karang Bayan Village has significant potential for the further development of the palm sugar commodity.
Wet Extraction Process and Its Physicochemical Changes in Virgin Coconut Oil: Proses Ekstraksi Basah dan Perubahan Fisikokimia Minyak Kelapa Murni Arisandhy, Andira; Wulandari, Nur; Budi, Faleh Setia
Indonesian Journal of Innovation Studies Vol. 25 No. 4 (2024): October
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/ijins.v25i4.1276

Abstract

Background: Indonesia is a major exporter of virgin coconut oil (VCO), but global demand surpasses production. Optimizing extraction processes is crucial. Knowledge gap: While various extraction methods exist, the effect of specific parameters on VCO quality and yield needs systematic analysis. Aim: This review evaluates extraction methods to optimize VCO production, focusing on enzymatic and microbial fermentation. Results: From eight articles, enzymatic fermentation using alcalase at 60°C for 1.5 hours produced high-quality VCO (free fatty acids 0.19%, water content 0.04%, peroxide value 8.28 meq/kg) with the highest yield (98.25%). Microbial fermentation, though longer, also yielded good quality. Novelty: Alcalase enzymatic fermentation is more efficient than microbial methods. Implications: These findings can guide industrial optimization of VCO production to meet SNI 7381:2022 standards. Highlights: Enzymatic fermentation with alcalase at 60°C for 1.5 hours yields the highest VCO quality and yield. Microbial fermentation, while effective, requires longer extraction times for similar results. Optimal temperature and time significantly influence the quality and yield of VCO, meeting SNI 7381:2022 standards. Keywords: Correlation, Enzymatic, Fermentation, Temperature, Time
Metaanalisis peranan teknologi proses pengolahan terhadap penurunan alergenisitas ikan: Meta-analysis on the role of food processing technology for fish allergenicity reduction Sujatmiko, Harumi; Palupi, Nurheni Sri; Wulandari, Nur
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 26 No. 3 (2023): Jurnal Pengolahan Hasil Perikanan Indonesia 26 (3)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v26i3.47344

Abstract

Food and Agriculture Organization (FAO) mengkategorikan ikan ke dalam salah satu dari delapan jenis bahan pangan yang umumnya menyebabkan reaksi alergi pada individu sensitif. Manifestasi klinis yang disebabkan alergi ikan bervariasi mulai dari gejala ringan hingga berat, bahkan sampai mengancam jiwa. Teknologi proses pengolahan terbukti dapat mengubah alergenisitas ikan dengan efektivitas yang berbeda. Penelitian ini bertujuan untuk menentukan teknologi proses pengolahan yang efektif dalam menurunkan alergenisitas ikan melalui metaanalisis. Diperoleh 12 artikel jurnal yang diseleksi berdasarkan diagram PRISMA. Data dianalisis menggunakan efek ukur standardized mean difference (SMD) dengan 95% confidence interval (95% CI). Teknologi proses pengolahan non-termal (ultraviolet radiation (UV-R) dan high-hydrostatic pressure (HHP)) serta reaksi Maillard memiliki efek signifikan dalam menurunkan alergenisitas ikan. Sementara itu, proses pengolahan termal konvensional tidak berpengaruh signifikan dalam menurunkan alergenisitas ikan. Nilai SMD menunjukkan bahwa aplikasi teknologi proses pengolahan non-termal paling efektif dalam menurunkan alergenisitas ikan. Pada tingkat seluler, teknologi proses pengolahan secara signifikan menurunkan pelepasan sitokin (IL-4 dan IL-13) dan mediator inflamasi (histamin, tryptase, dan b-heksosaminidase).
Pengaruh proses autoklaf dalam pembuatan bubuk udang windu (Penaeus monodon) dan puffing snack hipoalergenik: Autoclave process contribution to the production of black tiger shrimp powder (Penaeus monodon) and hypoallergenic puffing snacks Wulan, Nur Lili Nia; Palupi, Nurheni Sri; Kusnandar, Feri; Wulandari, Nur
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 27 No. 2 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(2)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v27i2.50620

Abstract

Udang merupakan hasil perairan yang termasuk jenis krustasea. Kandungan protein alergen, terutama tropomiosin menjadikan udang penyebab alergi pangan utama di antara krustasea. Udang dapat diolah menjadi produk intermediat berupa bubuk udang yang digunakan sebagai bahan tambahan pembuatan olahan siap santap untuk memberikan cita rasa khas udang. Komponen bahan pangan selama pengolahan dapat mengalami modifikasi yang berpotensi menyebabkan perubahan alergenisitas. Tujuan penelitian ini untuk mengevaluasi pengaruh perlakuan waktu pemanasan dengan autoklaf terhadap komposisi kimia, protein terlarut, profil bobot molekul protein, pita protein alergen, tingkat alergenisitas, serta mengkaji aplikasi bubuk udang yang dihasilkan pada produk puffing snack hipoalergenik. Proses pembuatan bubuk udang dilakukan dengan pemanasan autoklaf selama 5, 10, 15 menit dan tanpa autoklaf, serta udang mentah sebagai kontrol. Bubuk udang terbaik diaplikasikan pada pembuatan puffing snack hipoalergenik. Pengujian sampel meliputi kadar protein terlarut metode Bradford, analisis bobot molekul elektroforesis SDS-PAGE, analisis pita protein alergen metode immunoblotting dan tingkat alergenisitas menggunakan ELISA-kit Crustacea. Hasil penelitian menunjukkan bahwa variasi waktu autoklaf berpengaruh terhadap komposisi kimia, protein terlarut, bobot molekul protein, pita alergen, dan kadar alergenisitas bubuk udang yang dihasilkan. Bubuk udang terbaik dengan penurunan alergenisitas optimal adalah bubuk udang dengan waktu autoklaf selama 5 menit dengan kadar alergen, yaitu 7,84 (mg/g protein). Tingkat alergenisitas udang mentah menurun hingga 98% setelah diolah menjadi bubuk udang dengan perlakuan autoklaf. Puffing snack yang ditambahkan bubuk udang dengan perlakuan autoklaf 5 menit mengalami penurunan kadar alergen hingga 99%. Pembuatan bubuk udang dengan pemanasan autoklaf selama 5 menit dan aplikasinya pada puffing snack mampu menurunkan alergenisitasnya.
PENGARUH PENYULUHAN DIGITAL TERHADAP PENINGKATAN PENGETAHUAN IBU TENTANG PENTINGNYA ASI EKSKLUSIF PADA IBU HAMIL DI PUSKESMAS NGRAMPAL Hatta Novika, Revi Gama; Sutikno, Edy; Setiawan, Meidyan Thomas; Wulandari, Nur; Nugraheni, Ratih Mutiara; Victorin, Wendewina
SEMAR : Jurnal Sosial dan Pengabdian Masyarakat Vol. 3 No. 4 (2025): Semar : Jurnal Sosial dan Pengabdian Masyarakat
Publisher : CV. Kalimasada Group

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59966/semar.v3i4.2279

Abstract

Exclusive breastfeeding during the first six months of life is a crucial intervention to support optimal infant growth and development, as well as to reduce infant morbidity and mortality. However, the coverage of exclusive breastfeeding in Indonesia has not yet reached the national target. One of the contributing factors is the lack of maternal knowledge regarding the importance of exclusive breastfeeding. With the advancement of technology, health education can now be delivered digitally, enabling wider and more effective outreach. This community service activity aimed to analyze the effect of digital counseling on improving pregnant women’s knowledge about exclusive breastfeeding in the working area of Puskesmas Ngrampal, Sragen Regency. The program involved 35 pregnant women from Bener, Kebonromo, and Gabus villages. The intervention was conducted through educational video sessions, with knowledge measured using pre-test and post-test questionnaires. Data were analyzed using the Wilcoxon Signed Rank Test. The results showed an increase in the mean knowledge score from 7.89 (pre-test) to 8.54 (post-test). The Wilcoxon test revealed a significance value of p = 0.003 (< 0.05), indicating a statistically significant difference before and after the intervention. These findings suggest that digital counseling is effective in enhancing pregnant women’s knowledge about exclusive breastfeeding. This activity recommends that health workers intensify the use of digital media in health promotion and develop sustainable educational content to support exclusive breastfeeding programs.
Formulasi Bubur Siap Saji Berbahan Dasar Ubi Jalar Merah dan Labu Kuning dalam Kemasan Steril Komersial Yasni, Sedarnawati; Wulandari, Nur; Dini, Pazriyatul Aulad
Jurnal Teknologi dan Industri Pangan Vol. 36 No. 2 (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.2025.36.2.252

Abstract

The increasing intensity of work activities has increased the public’s demand for nutritious ready-to-eat (RTE) foods such as porridge. To meet this demand, this study developed commercially sterile ready-to-eat porridge made from red sweet potato (Ipomoea batatas) and yellow pumpkin (Cucurbita moschata) with the aim of optimizing the formulation and evaluating the physicochemical characteristics of ready-to-eat porridge in commercial sterile packaging. Based on the results of thermal process optimization from heat penetration test data, the sterilization process at a retort temperature of 121 °C for 35 min was able to achieve an F0 value of 5 min. Three formulas were tested based on the proportion of red sweet potato and yellow pumpkin, namely A1 (25:75), A2 (50:50), and A3 (75:25). Formula A3 was the selected formula based on color, taste, aroma, texture, and overall attributes. The color of the A3 formula porridge showed a significant change in the L* parameter (α<0.05), while the viscosity parameter did not change significantly after sterilization (α>0.05). In terms of nutritional content, the A3 formula (150 g serving) has moisture (122.40 g), ash (1.34 g), protein (1.16 g), fat (1.91 g), carbohydrates (23.21 g), and energy (114.67 kcal). Moreover, the porridge also exhibited high antioxidant capacity (481.93 mg AEAC/g extract). These research showed that RTE porridge made from red sweet potato and yellow pumpkin, particularly Formula A3 provides a practical, nutrient-dense food option with extended shelf stability, aligning with contemporary consumer preferences for health and convenience.
Co-Authors . Sugiyono A.A. Ketut Agung Cahyawan W AA Sudharmawan, AA Ahmad Fanani, Labib Alfiyani, Novi Alhamah, Isnaini Amrullah Amrullah Angka, Stephanie Annisa Hayyu Fatmawati Aolia, Milna Arisandhy, Andira Asep Supena. Aulia Ul Haque, Sayidah Barbara Gunawan Bukhari Ali Darmawan, Arry Dede R. Adawiyah Dede Robiatul Adawiyah Devara A. Nugraha Dian Santika Chandra Dias Indrasti Dini, Pazriyatul Aulad Diniyatushoaliha, Ainun Eben Ezer Nainggolan Eko Hari Purnomo Endang Warsiki Erianti, Nahara Erna Rusliana Muhamad Saleh Faleh Setia Budi Farah Nadhifa Tyas Djatmika Faris Hidayatullah, Azka Fathoni, Rohiana Fathullah, Aufar Fatrisiah, Elisa Faturrahman Feri Kusnandar Ghaliah Jalwaa Insyirah Zainal Hafiszah Asfahani Hatta Novika, Revi Gama Hendra Saputra Hendri Hermawan Adinugraha Hidayat, Elyana Ihsoni, Baital Indah Rodianawati Islamawan, Praboyo Ardin Istiarini, Yunita Jamaluddin Joni Munarso Joni Munarso, Joni Khadijah Khadijah Kholda A. P Linda Zakiah Lisani MADE ASTAWAN Mario Wibowo Mudiantono Mudiantono Muhamad Syukur Muhammad Assagaf Nazarudin Nindya Atika Indrastuti Novi Alfiyani Nugraheni, Ratih Mutiara Nurhidajah - Nurhidayat Nurhidayat Nuri Andarwulan Nurrahmah Jannatun, Desi Oktapiana, Cici Palupi, Nurheni Sri Prayudani, Ayu Putri Gitanjali Pridilla, Utari Purwiyatno Hariyadi Rachmawati, Annisa Noor Rahayu Rahmatunnisa, Ratu Reksi, Ni Kadek Dwi Okta Virana RR. Ella Evrita Hestiandari Sahrial Sakunti, Sri Ramdayeni Sari, Neti Kumala Selamet Fuadi Setiawan, Meidyan Thomas Siti Nurhasanah Siti Nurjanah Sitti Aisyah Slamet Budijanto Soenar Soekopitojo Soewarno T Soekarto Sugiarto, Anto Tri Sugiyono . Sujatmiko, Harumi Sundari, Fitria Suci Susi Susanti Sutikno, Edy Suwarto Suwarto Theresia Theresia Tien R. Muchtadi Victorin, Wendewina Waysima . Wulan, Nur Lili Nia Wulandari, Radhitia Yasni, Sedarnawati Yulianto Hartono Yundari, Yundari Yusniati, Baiq Kayul Putri