Garuda - Garba Rujukan Digital

p-Index From 2021 - 2026

5.349

P-Index

This Author published in this journals

All Journal Jurnal Teknik Industri Jurnal AGROTEKNOLOGI AGRIEKONOMIKA Agrointek Jurnal Pamator : Jurnal Ilmiah Universitas Trunojoyo Madura REKAYASA Jurnal Agroindustri Jurnal Ilmiah Pangabdhi Panrita Abdi - Jurnal Pengabdian pada Masyarakat Industria: Jurnal Teknologi dan Manajemen Agroindustri PROZIMA (Productivity, Optimization and Manufacturing System Engineering) Jurnal SOLMA Agroindustrial Technology Journal Jurnal Abdi Insani Jurnal Pengabdian kepada Masyarakat Nusantara Darmabakti : Junal Pengabdian dan Pemberdayaan Masyarakat Juvenil: Jurnal Ilmiah Kelautan dan Perikanan Proceeding of the International Conference on Family Business and Entrepreneurship (ICFBF) Natural Science Education Research (NSER) Jurnal Pengabdian Pada Masyarakat Journal of Fisheries & Marine JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Jurnal Pengabdian Masyarakat Indonesia

Iffan Maflahah

Program Studi Teknologi Industri Pertanian Fakultas Pertanian Universitas Trunojoyo Madura, Indonesia.

Author-ID : 563741

Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Astronomy Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Neuroscience Nursing Physics Public Health Social Sciences Transportation Veterinary Other

Published : 51 Documents Claim Missing Document

Claim Missing Document

Articles

2 3 4 5 6

Pelatihan Guru SMA: Identifikasi Potensi Rempah dan Jamu secara In Silico Supriyanto Supiyanto; Enung Siti Nurhidayah; Darimiyya Hidayati; Askur Rahman; Banun Diyah Probowati; R. Arief Firmansyah; Iffan Maflahah; Rakhmawati Rakhmawati; Muhammad Fahkry
Jurnal Pengabdian Pada Masyarakat Vol 8 No 4 (2023): Jurnal Pengabdian Pada Masyarakat
Publisher : Universitas Mathla'ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30653/jppm.v8i4.481

Peningkatan pengetahuan agroindustri jamu dan rempah sangatlah penting bagi masyarakat madura. Pengabdian masyarakat yang dilaksanakan oleh prodi TIP adalah pelatiahan penggunaan softwere berbasis web untuk identifikasi rempah dan jamu secara in silico kepada guru kimia dan biologi SMA di Kabupaten Pamekasan. Tujuannya untuk meningkatkan literasi digitalguru kimia dan biologi yang dapat mempermudah melakukan identifikasi potensi rempah dan jamu. Abdimas ini menggunakan metode pelatihan dan evaluasi kegiatan menggunakan kuesioner. Kegiatan abdimas ini sangat bermanfaat bagi guru kimia dan biologi karena dapat meningkatkan literasi digital dan dapat mempermudah melakukan identifikasi potensi rempah dan jamu dan secara umum para peserta pelatihan merasa puas dengan pelatihan ini baik dari topik, kompetensi narasumber, penyampaian materi, durasi materi maupun alat peraga pelatihan. The increasing knowledge of the herbs and spices agroindustry is very important for the people of Madura. In response, the TIP study program conducted a community service through training on web-based software in silico to identify the spices and herbs for high school chemistry and biology teachers in Pamekasan Regency. Its goal is to increase the digital literacy of chemistry and biology teachers to simplify the identification of potential spices and herbs. The training and evaluation based on questionnaires are used as the method. This ABDIMAS is very useful for chemistry and biology teachers since it improves digital literacy and makes identifying the potential of spices and herbs easier. In general, the trainees are satisfied with the topic, the resource person's competence, the material's delivery, the material's duration, and the training aids provided in this event.

Pendampingan Pemanfaatan Sampah Organik Menjadi Eco-Enzyme Sebagai Upaya Pengurangan Sampah di Lingkungan Sekolah Supriyanto, Supriyanto; Maflahah, Iffan; Rahman, Askur; Hidayati, Darimiyya; Mojiono, Mojiono; Faridz, Raden; Lestari, Heny
Jurnal Ilmiah Pangabdhi Vol 9, No 1: April 2023
Publisher : LPPM Universitas Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/pangabdhi.v9i1.19266

The increase in the number of inhabitants is in line with the increase in the amount of domestic waste generated. One of the efforts to overcome domestic waste is the manufacture of eco-enzymes that can be applied at the household level. Eco-enzyme is a liquid extract produced from the fermentation of vegetable and fruit residues with a brown sugar substrate. The purpose of this assistance is to provide an understanding and increase the awareness and skills of students of SMA Muhammadiyah 2 Surabaya in processing organic waste into eco- enzyme products. The implementation stages of the activity are divided into 4 stages, namely the preparation, implementation, evaluation, and monitoring stages. The results of the activity showed that students of Muhammadiyah Dua High School Surabaya were generally satisfied with the training topics, training topics, speaker competencies, material delivery techniques, training duration and props or facilities. In addition, 61.1% of students stated that this mentoring was very useful, 30.6% mentioned it was beneficial and 8.3% stated that this training was quite useful. The resulting recommendation is that after the fermentation process is complete, it is necessary to re-assist the eco-enzyme harvesting process and the use of eco enzymes

Analisis Nilai Tambah Olahan Ikan Peperek (Leiognathus equulus ) Menjadi Ikan Peperek Crispy Menggunakan Metode Value Engineering [Value Added Analysis of Peperek Fish (Leiognathus equulus) Being Peperek Crispy Fish Using Value Engineering Method] Mardiana Rosita; Khoirul Hidayat; Iffan Maflahah
Jurnal Ilmiah Perikanan dan Kelautan Vol. 10 No. 1 (2018): Jurnal ilmiah perikanan dan kelautan
Publisher : Faculty of Fisheries and Marine Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jipk.v10i1.8367

AbstrakIkan peperek merupakan salah satu jenis ikan demersal yang biasa hidup di dasar perairan. Data statistik perikanan tangkap tahun 2015 menunjukkan ikan peperek berkontribusi besar dengan urutan kelima dari 33 jenis ikan lainnya. Penelitian ini bertujuan untuk mengetahui nilai tambah yang diberikan dari pengolahan ikan peperek crispy. Metode yang digunakan yaitu metode value engineering dengan pencarian atlernatif dari beberapa tahap informasi, tahap kreatif, tahap analisis, tahap pengembangan dan tahap rekomendasi. Hasil yang diperoleh dari analisis metode value engineering untuk produk ikan peperek crispy yaitu terdapat lima alternatif meliputi: Alternatif 1 dengan rasa balado, kemasan plastik PP, ukuran ikan sedang dan berat bersih 100–125 gram. Alternatif 2 dengan rasa original, kemasan plastik PP, ukuran ikan sedang dan berat bersih 100–125 gram. Alternatif 3 dengan rasa manis, kemasan plastik PP, ukuran ikan sedang dan berat bersih 100–125 gram. Alternatif 4 dengan rasa balado, kemasan plastik PP, ukuran ikan sedang dan berat bersih 125–150 gram dan Alternatif 5 dengan rasa balado, kemasan toples, ukuran ikan sedang dan berat bersih 100–125 gram. Desain alternatif terpilih dengan menggunakan metode value engineering yaitu alternatif ke 2. Nilai tambah produk ikan peperek crispy adalah Rp. 3.732 per kemasan dengan tingkat keuntungan sebesar 37,32% per kemasan dengan berat 100–125 gram. Abstract Peperek fish is one of the demersal fish species that usually lives in the bottom of the waters, which contributes greatly to the fifth order of 33 other fish species. This study aims to determine the added value provided by the processing of peperek fish crispy. Value engineering method was used to determine alternative method of processing. Several stages were employed namely creative, analysis, development, and recommendation phase. The results obtained from the analysis of value engineering methods for crispy peperek fish products were five alternatives: Alternative 1 was fish crispy with balado flavor, PP plastic packaging, medium fish size and net weight 100-125 gram. Alternative 2 was fish crispy with original taste, PP plastic packaging, medium fish size and net weight 100-125 gram. Alternative 3 was fish crispy with sweet taste, PP plastic packaging, medium fish size and net weight 100 - 125 gram. Alternative 4 was fish crispy with balado flavor, PP plastic packaging, medium fish size and net weight 125-150 gram and Alternative 5 was fish crispy with balado flavor, jar packaging, medium fish size and net weight 100-125 gram. The chosen alternative by value engineering method was the 2nd alternative. The added value of crispy peperek fish in this alternative product was Rp. 3,732 per pack with a profit rate of 37.32% per package weighing 100-125 gram.

Analisis Preferensi Konsumen Terhadap Produk Bath Bomb Salt Lemongrass di Kabupaten Bangkalan, Madura Maflahah, Iffan; Hidayati, Meilina; Fakhry, Muhammad; Asfan, Dian Farida
JURNAL AGROTEKNOLOGI Vol 17 No 02 (2023)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v17i02.30269

Bath bomb salt is a processed salt product and is a new product. New products need to test consumer preferences so that the product circulated follows the wishes of consumers. Consumer preferences are used to increase the effectiveness of marketing products or services. This study aims to determine consumer preferences for bath bomb salt lemongrass products and analyze consumer preferences using the conjoint analysis method on bath bomb salt products. The research method used is the conjoint method. The research was conducted in Bangkalan Regency and used 100 respondents. Based on the results of the research, it can be found that consumer preference attributes include color (varies), usage effect (safe for skin), benefits (removes dirt on the skin), and main ingredients (Epsom salt, sodium bicarbonate and citric acid). The order of consumer preferences for bath bomb salt lemongrass products is color with a weight value of 34.875%, benefits with a weight value of 22.733%, main ingredients with a weight value of 22.158%, and usage effects with a weight value of 20.234%. Keywords: bath bomb salt, conjoint analysis, consumer preferences

Quality Characteristics of Salt Fortification with Dragon Fruit Peel in Plastic Packaging during Storage Period Maflahah, Iffan; Asfan, Dian Farida
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 9, No 1 (2020)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

AbstractDragon fruit peel is another option for salt fortification beside of iodized salt. Dragon fruit peel contains source of vitamin C needed by our body. The objective of this study is to find out the quality characteristics of fortification of salt with dragon fruit peel during storage period. Fortified salt was stored in Low-Density Polyethylene (LDPE) and High-Density Polyethylene (HDPE) plastics at room temperature and at the temperature of 35°C. Fortified salt was stored for a month. Tests performed during storage period were water content, NaCl, vitamin A and vitamin C content. The experimental design used was randomized block design with 2 factors, those are temperature and packaging type. Statistic test was performed with Variance Test and Duncan Test in the significance level of 5%. Fortified salt production used 40% of dragon fruit peel extract. Results showed that different packaging type and storage temperature did not have real impact on NaCl and vitamin A content of fortification salt with dragon fruit peel. Water content of fortification of salt with dragon fruit peel is affected by storage temperature. However, packaging type does not give real impacts on vitamin A content. Packaging type have a real impact on vitamin C content. Fortification of salt with dragon fruit peel has the ability to bind vitamin C so that it can be used as an alternative source of vitamin C.Keywords: dragon fruit peel, salt fortification, storage

Penerapan Metoda Deep Fat Frying Dan Rekayasa Proses Melalui Pemanfaatan Enzim Protease Untuk Perbaikan Karakteristik Produk Gorengan Indarto, Cahyo; Burhan, Burhan; Maflahah, Iffan; Farida Asfan, Dian; Mojiono, Mojiono; Firmansyah, Arief
Jurnal Ilmiah Pangabdhi Vol 10, No 1: April, 2024
Publisher : LPPM Universitas Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/pangabdhi.v10i1.23005

Fried foods are prevalent among the public. This type of food is very cheap and can be enjoyed in a relaxed atmosphere. Other things about fried food include that it is practical in serving and can overcome hunger in a person's limited time. Fried foods are also a practical snack to serve to guests. Fried foods are generally fried using the panfrying method with sufficient oil. The result of the frying process using this method is that the level of cooking is uneven, resulting in less crispy and longer frying time. People generally use baking soda to get crispier products. Excessive use of baking soda harms health and can cause a bitter taste in fried products. This study offers a solution to overcome this problem. The study provides a solution in the form of technology: the deep fat frying method and the use of protease enzymes to improve the character of the fried food produced – application of this technology through service in a case study (Gumulan village, Jombang). Introducing this technology results in fried products (meat, shrimp, and tofu) with superior characteristics: tasty, crunchy, and attractive. By introducing this technology, it is hoped that the target community can apply it to produce products that have superior characteristics. Products with superior characteristics can become a source of income for the target community.

Edukasi Pangan Halal dan Program Sertifikasi Halal Skema Self-Declare bagi UMKM Di Desa Gumulan, Kec. Kesamben, Kab. Jombang Maflahah, Iffan; Nurhidayah, Enung Siti; Hidayati, Darimiyya; Supriyanto, Supriyanto; Probowati, Banun Diyah; Faridz, Raden; Hidayat, Khoirul; Mu'tamar, Mohammad Fuad Fauzul; Ulya, Millatul; Lisdayana, Nurmalisa; Cystiana, Chika Uca; Verdiana, Hanif Risma
Darmabakti : Jurnal Pengabdian dan Pemberdayaan Masyarakat Vol 5 No 01 (2024): Darmabakti : Junal Pengabdian dan Pemberdayaan Masyarakat
Publisher : Lembaga Peneliian dan Pengabdian Masyarakat (LPPM) Universitas Islam Madura (UIM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31102/darmabakti.2024.5.01.134-140

Desa Gumulan, Kec. Kesamben, Kab Jombang memiliki banyak produk pangan yang dihasilkan oleh masyarakat sekitar. Pelaku usaha mayoritas belum melakukan proses sertifikasi halal kurangnya kepedulian pelaku usaha akan pentingnya sertifikasi halal dan terbatasnya informasi untuk proses pengajuan sertifikasi halal yang dianggap rumit. Edukasi akan pentingnya pengetahuan tentang pangan halal dan Program Sertifikasi Halal Skema Self-Declare bagi usaha menengah Di Desa Gumulan dapat menjadi solusi. Tahapan kegiatan edukasi adalah: (1) Tahap persiapan dilakukan melalui berkomunikasi dengan aparat desa; (2) Pemaparan materi sertifikasi halal; (3) Tutorial pendaftaran sertifikasi halal gratis (SEHATI) dengan self-declare; dan (4) Penyebaran kuesioner untuk mengetahui proses keberhasilan kegiatan. Kegiatan ini mampu mengedukasi masyarakat untuk melakukan proses sertifikasi produk yang dihasilkan dengan dibuktikan pengajuan NIB sebagai syarat utama pengajuan sertifikasi halal skema self-declare.

The Effect of Blanching Time on The Healthy Salt Characteristics of Seablite (Suaeda Maritima) Dewi Oktaviani; Iffan Maflahah; Supriyanto Supriyanto
Agroindustrial Technology Journal Vol. 7 No. 3 (2023): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v7i3.10448

Sea salt has long been applied as food complement, but its use as ingredient receives serious health concern in last decade. Healthier salt containing NaCl no more than 60% is accepted as the promising option replacing the conventional one. The sealible plant (Suaeda maritima) can be procesesed into healthy salt. The plant grows well in muddy swamps of coastal areas, which make it have high salinity. The aim of this research was to determine the characteristics of healthy salt prepared from furrow plants using different levels of blanching time and activated charcoal. This research design followed a non-factorial completely randomized design (CRD) with different blanching time (no blanching, 3 min, 6 min, and 9 min) and the addition of activated charcoal (1.5%). The salt quality was checked for yield, water content, ash content, NaCl content, mineral content, salinity, vitamin A and phytochemicals. The results of the research showed that the furrow plant salt showed significant differences of salt characteristics in terms of yield, water content, ash content, NaCl content, minerals, salinity and vitamin A.

Peningkatan Nilai Jual Produk Kerupuk Puli Melalui Teknologi Fortifikasi Rempah Fatmawati, Ika; Herli, Mohammad; Maflahah, Iffan
Jurnal SOLMA Vol. 13 No. 3 (2024)
Publisher : Universitas Muhammadiyah Prof. DR. Hamka (UHAMKA Press)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/solma.v13i3.16508

Background: Kelompok Wanita Tani Mawar merupakan salah satu kelompok yang memproduksi jamu dan kerupuk puli. Kerupuk puli yang dihasilkan memiliki ukuran ketebalan yang tidak seragam. Untuk usaha jamu bubuk permasalahannya adalah ampas dari bahan herbal belum termanfaatkan dengan baik. Hal ini perlu teknologi inovasi fortifikasi produk kerupuk puli dengan rempah dari hasil samping jamu bubuk dan perancangan alat pengiris kerupuk puli. Kegiatan ini bertujuan untuk meningkatkan nilai jual kerupuk puli. Metode: Kegiatan ini menggunakan pendekatan pelatihan dan pendampingan. Pelatihan terdiri dari pelatihan teknologi inovasi pengolahan kerupuk puli dengan fortifikasi rempah dan pelatihan pemasaran. Pendampingan dilakukan untuk meningkatkan nilai jual produk dengan meningkatkan daya saing kerupuk puli. Mitra kegiatan ini adalah KWT Mawar Desa Ketawang Karay Kecamatan Ganding Kabupaten Sumenep dengan jumlah anggota 42 orang. Hasil: Pelaksanaan kegiatan pengabdian kepada masyarakat ini telah dilaksanakan dengan baik tanpa halangan yang berarti. Tim pengabdian telah bekerjasama baik dengan kelompok mitra dalam peran aktifnya mendukung setiap kegiatan pelatihan serta pendampingan sehingga kegiatan berjalan sesuai harapan. Kesimpulan: Hasil dari kegiatan ini adalah peningkatan penjualan kerupuk puli sebesar 71% dan adanya peningkatan pengetahuan serta pemahaman mitra masyarakat sebesar 47,6-76,2% terhadap teknologi pengolahan kerupuk puli dengan fortifikasi rempah dan pemasaran digital marketing.

Pengembangan Produk Herbal Ratoh Pada Kelompok Tani Aeng Lestari Untuk Meningkatkan Pendapatan Petani Rempah di Desa Bunten Barat Kecamatan Ketapang, Kabupaten Sampang Maflahah, Iffan; Asfan, Dian Farida; AS, Fathor; Gultom, Yosi Efra Elkana; Ariansyah, Rizky; Umam, Moh Asrul
Darmabakti : Jurnal Pengabdian dan Pemberdayaan Masyarakat Vol 6 No 01 (2025): Darmabakti : Junal Pengabdian dan Pemberdayaan Masyarakat
Publisher : Lembaga Peneliian dan Pengabdian Masyarakat (LPPM) Universitas Islam Madura (UIM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31102/darmabakti.2025.6.01.92-98

Pengabdian ini berfokus pada pengembangan produk herbal Ratoh untuk meningkatkan pendapatan petani rempah di Desa Bunten Barat, Kecamatan Ketapang, Kabupaten Sampang. Pengabdian berlangsung di kelompok tani aeng lestari yang berada di sebuah Desa, Bunten Barat Kecamatan Ketapang Kabupaten Sampang. Kegiatan ini dilaksanakan pada bulan September 2024. Tahap kegiatan terdiri dari persiapan dalam bentuk pengamatan terhadap kondisi awal kelompok tani aeng lestari, tahap penyuluhan, pelatihan dan pemanfaatan hasil pelatihan. Tujuan dari penelitian ini untuk meningkatkan penjualan produk jamu dengan melakukan pengemasan secara baik serta melakukan pengembangan produk. Pengandian ini melibatkan pengenalan alat modern seperti mesin pengaduk dan pengepres untuk membantu kelompok tani dalam mengolah dan mengemas produk herbal secara lebih efektif. Hasil dari kegiatan ini menunjukkan peningkatan dalam proses pengemasan produk yang lebih cepat dan bermanfaat bagi kelompok tani aeng lestari. Peningkatan pengetahuan para anggota kelompok tani sebesar 62,98%.

Co-Authors Achmad Furqon A Q Afrida Nur Aini Agus Romadhon Ahmad Izzuddin Amalia Wahyu Pratiwi Amrullah, Qadrina Lailyn Ariansyah, Rizky Arief Firmansyah Ary Giri Dwi Kartika AS, Fathor Asfa, Dian Farida Asfan Asfan Asfan Asfan Asfan Asfan, Asfan Askur Rahman Askur Rahman Binti Sri Rahayu Budisantoso Wirjodirdjo Burhan Burhan Burhan Burhan, Burhan Cahya, Septian Adi Dwi Cahyo Indarto Cystiana, Chika Uca DARIMIYYA HIDAYATI Dewi Oktaviani Dian Farida Asfan Diesta Iva Maftuhah Dwi Iryaning Handayani Eka Nurrahema Ning Asih Enung Siti Nurhidayah Erika Septiana Putri Fakhry, Muhammad Fansuri, Hamzah Faqih Udin Ferbieko Naio Widodo Firmansyah, Raden Arief Ghooniyah , Indriana Mahrotul Gultom, Yosi Efra Elkana Hamzah Fansuri Hananiyah, Hananiyah Heny Lestari, Heny Hidayati, Meilina Ida Ayu Putu Sri Widnyani Ifa Hanif Ika Fatmawati Pramasari Ira Aprilia Isnaini, Ardi Fajar Istianah, Vina Karunia, Sanuri Khoirul Hidayat Khoirul Hidayat LAILATUL MAGHFIROH Lestari, Syndi Aprilia Linggar Larasati Lisdayana, Nurmalisa Machfud Machfud Machfud Machfud Makhfud Effendy Mardiana Rosita Marta Catur Pamungkas Mashudi Mashudi Mery Fajaria Agustini Moh. Sholehuddin Mohammad Firdaus Nur Cahyo Mohammad Herli Mojiono, Mojiono Mu'tamar, Muhammad Fuad Fauzul Muhammad Fahkry Muhammad Fahkry Muhammad Fakhry Muhammad Fuad Fauzul Mu`tamar Mukoddimah, Lailatul Mu’tamar, Mohammad Fuad Fauzul Nabilah, Ana Nazalina, Arinda Venska NUR FADILAH Nurmalisa Lisdayana Nurul Fabrianita Permadani, Alung Febri Probowati, Banun Diyah Putera, Aditya Januar Putri, Meilinda Cendana Putu Dana Karningsih Raden Faridz Rakhmawati Rakhmawati Resty Putri Ariesta Shandy Rian Abrori Robiatul Auliyah Selamet Joko Utomo, Selamet Joko Sheilla Aprilia Nur Nadhifah Sinar Suryawati Siti Aisyah Slamet Widodo Sofi anshori Sri Hastuti Sri Hastuti Sri Ratna Triyasari, Sri Ratna Sugiharto . Supriyanto Supiyanto Supriyanto Supriyanto Supriyanto Supriyanto Syarif, Muh Ulya, Millatul Umam, Moh Asrul UMI PURWANDARI Verdiana, Hanif Risma Vibriyanto, Norita Yeni Diana Safitri Zaskiyanti, Aida

Title

Found 51 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 51 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 51 Documents
Search