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All Journal Jurnal Teknik Industri International Journal of Artificial Intelligence Research Warta Pengabdian INTECOMS: Journal of Information Technology and Computer Science AGROMIX GANDRUNG: Jurnal Pengabdian Kepada Masyarakat Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences Prosiding Conference on Research and Community Services Community Empowerment Britain International of Humanities and Social Sciences (BIoHS) Journal International Journal of Educational Review, Law And Social Sciences (IJERLAS) Jurnal Abdi Panca Marga Journal of Scientech Research and Development INSAN CENDEKIA : Jurnal Pengabdian Kepada Masyarakat

Susanti, Herdiana Dyah

Faculty Of Engineering, University Of 17 Agustus 1945, Banyuwangi

Author-ID : 563781

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Mechanical Engineering Physics Public Health Social Sciences Other

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Entrepreneurship development program: Branding and marketing innovation during the pandemic Dian Arief Pradana; Herdiana Dyah Susanti; Rifka Arinda Noviasari; Winda Hurotul ‘Aini; Moh. Fahrurrozi; Elok Rosyidah; M. Iswahyudi
Community Empowerment Vol 6 No 11 (2021)
Publisher : Universitas Muhammadiyah Magelang

The Covid-19 pandemic has resulted in many businesses experiencing a slump. The decline occurred because businesses were not ready to adapt to changing consumer preferences. Shops and supermarkets, which are usually crowded with consumers, are now suddenly deserted because consumers prefer to stay at home. Business owners must innovate, especially in terms of marketing to maintain their existence during the pandemic. This activity aims to improve the entrepreneurial skills of students and alumni to survive during the pandemic. The method of implementing this entrepreneurship development program is carried out in the form of a webinar with the theme Branding and Marketing Innovation During the Covid-19 Pandemic. The total number of participants is approximately 80 students and alumni. The results of the activity showed that the webinar activity really helped the participant's business to be able to grow and survive the pandemic. It is hoped that this webinar can increase creativity and bring up participant innovation to become strong entrepreneurs in the midst of the COVID-19 pandemic.

Strengthening Onion Cracker Production Technology at UD. Kalirejo Banyuwangi Herdiana Dyah Susanti; Dian Arief Pradana
GANDRUNG: Jurnal Pengabdian Kepada Masyarakat Vol. 3 No. 2 (2022): GANDRUNG: Jurnal Pengabdian Kepada Masyarakat
Publisher : Fakultas Olahraga dan Kesehatan, Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/gandrung.v3i2.2056

The Banyuwangi Regency Government is currently trying to develop the tourism potential of Banyuwangi to introduce a variety of typical Banyuwangi souvenirs outside the region, one of which is crackers so that they are increasingly known throughout Indonesia and even abroad. The SMEs that have the potential to develop their products are UKM UD. Kalirejo which produces onion crackers. The specific targets in this activity are 1) partners can reduce defective products produced by incubation of automatic cracker cutting machine technology, 2) partners can use automatic cracker cutting machine technology, 3) open new marketing networks, 4) improve the quality of human resources through training on quality control management and quality control of raw materials, 5) academically, this activity can produce scientific articles published in national scientific journals. The methods used in this activity are 1) Training and Coaching, 2) Incubating Appropriate Technology Innovations, 3) Monitoring and Evaluation (MonEv) Activities. The results achieved were facilitation of repairing cracker production sites in accordance with industry standards, as well as facilitation of tools and machines for processing the scale of Appropriate Technology in the form of automatic cracker cutting machines.

POST-PANDEMI COVID-19 BREAD MSME MARKETING STRATEGY Herdiana Dyah Susanti; Dian Arief Pradana; Mahfud Mahfud
International Journal of Artificial Intelligence Research Vol 6, No 1.1 (2022)
Publisher : International Journal of Artificial Intelligence Research

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29099/ijair.v6i1.1.766

The covid-19 pandemic has had an impact on life as well as business. Good marketing means having a deep understanding of potential customers where many potential customers have changed due to the Covid-19 pandemic. The company needs to analyze the different marketing channels it currently has in the market and focus more on the channels that get more customer attention. The development of MSMEs in the culinary field in Banyuwangi is currently starting to develop. One of them is UMKM that produces home-made bread, namely Jessica Bakery. As many home-baked MSMEs have emerged, entrepreneurs are required to be more creative in designing and deciding on marketing strategies to be implemented in order to compete. The aim of this study is to find out the best alternative marketing strategies that can be used in UMKM "Jessica Bakery". The method used is a SWOT analysis which aims to determine the location of the company and the Analytical Hierarchy Process (AHP) is used to determine the best marketing strategy for UMKM Jessica Bakery. The results of the study based on the SWOT analysis found that Jessica Bakery's UMKM was located in quadrant I by implementing the SO (Strength-Opportunity) strategy and through the Analytical Hierarchy Process (AHP) method, eight alternative marketing strategies were produced. The best marketing strategy is alternative two, namely maximizing the use of social media as a marketing tool with a value weight of 0.1328.

Perbaikan kualitas produksi gula menggunakan total quality management (TQM) Herdiana Dyah Susanti

Publisher : Fakultas Pertanian Universitas Yudharta Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/agx.v14i1.3574

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MSME Empowerment Through Business Coaching Programs and Massive Online Open Course Herdiana Dyah Susanti; Dian Arief Pradana; Moh. Fahrurrozi; Mahfud
GANDRUNG: Jurnal Pengabdian Kepada Masyarakat Vol. 4 No. 2 (2023): GANDRUNG: Jurnal Pengabdian Kepada Masyarakat
Publisher : Fakultas Olahraga dan Kesehatan, Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/gandrung.v4i2.2891

The impact of the COVID-19 pandemic has hit various sectors, including micro, small and medium enterprises (MSMEs). To stop the spread of this pandemic, many activities have been restricted under massive social restriction programs. Founded in 2015 and focused on empowering his MSMEs in Banyuwangi district and surrounding areas, Banyuwangi Untag Incubitek is committed to helping MSMEs to deal with this disease. Banyuwangi Untag Incubitek plays a role in helping MSMEs by working with mentors, coaches, financial institutions, government agencies and even foundations dedicated to his MSME development. His MSMEs who participate in this program include students, alumni and the general public. Gain the knowledge and skills to build and improve your existing business. The technique used in this empowerment program is to provide online coaching via Zoom platform, Untag Banyuwangi's Learning Management System "LMS". It is also available through Untag Banyuwangi's Massive Open Online Courses (MOOCs). The benefits of the coaching program that partners of this program can receive are various services in the field of entrepreneurship, and results such as increased sales from an economic point of view and job creation from a social point of view can be obtained. surrounding community. In addition to knowledge and insight, he is evolving to be able to motivate his MSME stakeholders with businesses affected by the pandemic to innovate further.

Analisis Pengendalian Kualitas Untuk Meminimalkan Kecacatan Produk Ikan Sarden Kaleng Menggunakan Metode Seven Tools Dan Failure Mode And Effect Analysis (FMEA) Ilham Ramadani; Herdiana Dyah Susanti; Asfarina Hidayah
INTECOMS: Journal of Information Technology and Computer Science Vol 7 No 2 (2024): INTECOMS: Journal of Information Technology and Computer Science
Publisher : Institut Penelitian Matematika, Komputer, Keperawatan, Pendidikan dan Ekonomi (IPM2KPE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31539/intecoms.v7i2.9225

PT. Sumber Yala Samudera merupakan perusahaan bergerak pada bidang industri pengolahan hasil perikanan khususnya di bidang pengalengan ikan sarden, dengan berbagai macam jenis yakni Bantan dan Yamato serta ukuran yang bervariasi yakni 155 gr dan 425 gr. Produk-produk tersebut dipasarkan ke sebagian wilayah indonesia dan sampai ke luar negeri. Dalam memenuhi permintaan pasar PT. Sumber Yala Samudera selalu berusaha menjaga kualitas produksi ikan sarden kaleng. Namun pada kenyataan nya masih ditemukan beberapa penyimpangan/kecacatan pada hasil produksi ikan sarden kaleng khususnya pada produk ikan sarden kaleng ukuran 155 gram. Produk cacat yang dimaksud seperti kaleng mengalami pesok, kembung dan bocor. Penelitian ini dilakukan dengan tujuan untuk mengidentifikasi dan memperbaiki kualitas produksi ikan sarden kaleng di PT. Sumber Yala Samudera. Penelitian ini menggunakan metode Seven Tools dan Failure Mode and Effect Analysis (FMEA) untuk menganalisis proses produksi ikan sarden kaleng ukuran 155 gram. Dalam penelitian ini, 12000 sampel diperiksa selama 20 hari pengamatan, mengungkapkan tiga jenis kecacatan utama: cacat pesok, kembung, dan bocor. Cacat pesok menjadi jenis cacat yang paling sering terjadi dengan 70 kaleng, diikuti oleh cacat bocor 28 kaleng dan cacat kembung 21 kaleng. Kecacatan ini dipengaruhi oleh faktor manusia, mesin, metode, material, dan lingkungan. Analisis menggunakan control chart (P chart) menunjukkan bahwa tidak ada sampel yang keluar dari batas atas kendali (UCL) dan batas bawah kendali (LCL), menunjukkan bahwa proses produksi masih dalam kendali yang baik. Analisis FMEA menemukan bahwa faktor manusia memiliki nilai Risiko Prioritas Angka (RPN) tertinggi (315), diikuti oleh faktor mesin (147), faktor metode (75), faktor lingkungan (18), dan faktor material (18). Temuan ini memberikan wawasan yang berharga untuk meningkatkan kualitas dan efisiensi proses produksi ikan sarden kaleng.

OPTIMALISASI KUALITAS KOPI ROBUSTA PADA MESIN ROASTING KOPI DENGAN MENGGUNAKAN METODE TAGHUCI PADA CAFE ALBIRU BANYUWANGI Langgeng Dewantoro; Herdiana Dyah Susanti; Abdul Hamid
Journal of Scientech Research and Development Vol 5 No 2 (2023): JSRD, December 2023
Publisher : Ikatan Dosen Menulis

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56670/jsrd.v5i2.297

Café Albirru berlokasi di Jl. HOS Cokroaminoto No. 47, Kecamatan Glagah, Kabupaten Banyuwangi, Café Albirru ini menjual berbagai macam jenis makanan dan minuman dengan harga terjangkau. Minuman kopi yang disediakan di cafe allbirru diproses dengan menggunakan mesin roasting kopi yang dilengkapi dengan pengatur suhu dan waktu. Selama ini di café albiru belum ada standar kualitas dalam proses penyangraian kopi supaya dapat menghasilkan biji kopi yang layak untuk dijadikan biji kopi. Hal ini menyebabkan kualitas bubuk kopi yang dihasilkan beragam dan menyebabkan biji kopi robusta kurang diminati oleh konsumen.Tujuan dari penelitian ini ialah Mengetahui kontribusi putaran mesin,waktu dan kecepatan putaran mesin dalam kualitas color roasting kopi robusta menggunakan metode taguchi.Hasil dari penelitian ini yakni Dari hasil pengujian mesin roasting pada café albirru menggunakan kopi robusta ijen banyuwangi dengan dilakukan 4 kali experiment, dengan pengolahan data aplikasi minitab 2018 diketahui hasil yang optimal untuk color roasting kopi medium to dark terdapat kecepatan putaran mesin 40 rpm, waktunya 9 menit dan kapasitas roasting 1 kg kopi robusta dan perhitungan Analisis varians (ANOVA) telah diperoleh faktor dengan kontribusi yang paling berpengaruh terhadap proses roasting kopi yaitu waktu (B) dengan nilai 53,30%, kemudian kecepatan putaran mesin (A) dengan nilai 21,59%, sedangkan kapasitas roasting (C) terdapat nilai 11,01% yang mana dengan kapasitas roasting tidak terlalu berpengaruh terhadap proses roasting kopi robusta banyuwangi. Dengan demikian untuk menghasilkan bubuk kopi yang terbaik diproses selama 21,15 menit dengan kecepatan putaran mesin 23,00 rpm.

Penguatan Produksi dan Pemasaran UMKM Kue Kering Pastri Kacang Susanti, Herdiana Dyah; Fahrurrozi, Moh.; Wisdaningrum, Oktavima; Pradana, Dian Arief; Mahfud
INSAN CENDEKIA : Jurnal Pengabdian Kepada Masyarakat Vol. 2 No. 1 (2024): INSAN CENDEKIA: Jurnal Pengabdian Kepada Masyarakat
Publisher : MAN Insan Cendekia Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46838/ic.v2i1.485

Tujuan dari program ini adalah untuk meningkatkan produktivitas dan kualitas produk yang dihasilkan oleh CV. BJP dengan mengurangi produk cacat yang dihasilkan, meningkatkan pengetahuan dan kemampuan dalam mengimplementasikan pengendalian kualitas produksi, perbaikan kemasan, perbaikan strategi pemasaran, membranding produk dan pemasaran produk secara online. Metode yang digunakan dalam program ini adalah 1) pelatihan dan pembinaan, 2) transfer inovasi teknologi tepat guna, 3) pelatihan pengendalian kualitas, manajemen pemasaran dan branding, serta digital marketing. Hasil yang didapatkan dari kegiatan PKM ini adalah fasilitasi mesin penipis adonan pastri, peningkatan kapasitas produksi dari 28 kg per hari menjadi 78 kg per hari, produk cacat yang dihasilkan berkurang hingga 2% dari total produksi.

FROM ASENG TO OSING “HISTORİCAL REVIEW OF THE EXISTENCE AND DYNAMICS OF CHINESE ETHNIC IDENTITY IN BANYUWANGI” Mahfud; Dian Arief Pradana; Herdiana Dyah Susanti
International Journal of Educational Review, Law And Social Sciences (IJERLAS) Vol. 3 No. 1 (2023): January
Publisher : RADJA PUBLIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54443/ijerlas.v3i1.645

The existence of Chinese ethnicity in Banyuwangi is estimated since the 17th century, the existence of Chinese in Blambangan has certainly experienced an interesting dynamic process to be revealed, especially how the history of the existence and change of ethnic Chinese identity itself, from Aseng who incidentally is a foreigner to Osing who is a native of Banyuwangi . A certain society always presents stereotyped views. Likewise with Chinese identity in Banyuwangi. Referring to the view of cultural studies, identity is entirely a socio-cultural construction. No identity can emerge outside of cultural representation or acculturation. The dynamics of social change in the cultural dimension refers to cultural changes in society such as contact with other cultures which causes cultural diffusion and borrowing. This identity change phenomenon can be seen in the Chinese ethnic identity in Banyuwangi Regency. The history of the Chinese ethnic in Banyuwangi as a whole has experienced ups and downs caused by the conditions of Indonesian domestic and foreign socio-political culture, placing the Chinese ethnic in an uncertain position, and tending to become victims of Indonesia's social and political situation which is always turbulent. This then causes the ethnic Chinese to always be faced with difficult conditions that affect their existence as an ethnic group. As Chinese people in Banyuwangi, they generally admit to being confused about choosing whether to retain their distinctive Chinese (hereditary) characteristics, or have to completely abandon everything they received from their ancestors and completely merge into the majority society. This paper aims to discuss how the emergence of the history of ethnic Chinese in Banyuwangi Regency, formerly known as Blambangan, and how the dynamics of the development of social change for ethnic Chinese in Banyuwangi.

Perbaikan kualitas produksi gula menggunakan total quality management (TQM): Improvement the quality sugar production using total quality management (TQM) Susanti, Herdiana Dyah
AGROMIX Vol 14 No 1 (2023)
Publisher : Fakultas Pertanian Universitas Yudharta Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/agx.v14i1.3574

ð˜ð˜¯ð˜µð˜³ð˜°ð˜¥ð˜¶ð˜¤ð˜µð˜ªð˜°ð˜¯: ð˜›ð˜°ð˜µð˜¢ð˜ ð˜²ð˜¶ð˜¢ð˜ð˜ªð˜µð˜º ð˜®ð˜¢ð˜¯ð˜¢ð˜¨ð˜¦ð˜®ð˜¦ð˜¯ð˜µ (ð˜›ð˜˜ð˜”) ð˜¶ð˜¯ð˜¥ð˜¦ð˜³ð˜ð˜ªð˜¦ð˜´ ð˜µð˜©ð˜¦ ð˜¥ð˜¦ð˜·ð˜¦ð˜ð˜°ð˜±ð˜®ð˜¦ð˜¯ð˜µ ð˜°ð˜§ ð˜šð˜µð˜¢ð˜µð˜ªð˜´ð˜µð˜ªð˜¤ð˜¢ð˜ ð˜˜ð˜¶ð˜¢ð˜ð˜ªð˜µð˜º ð˜Šð˜°ð˜¯ð˜µð˜³ð˜°ð˜ (ð˜šð˜˜ð˜Š) ð˜¢ð˜¯ð˜¥ ð˜šð˜µð˜¢ð˜µð˜ªð˜´ð˜µð˜ªð˜¤ð˜¢ð˜ ð˜—ð˜³ð˜°ð˜¤ð˜¦ð˜´ð˜´ ð˜Šð˜°ð˜¯ð˜µð˜³ð˜°ð˜ (ð˜šð˜—ð˜Š) ð˜¸ð˜©ð˜ªð˜¤ð˜© ð˜¤ð˜¢ð˜¯ ð˜®ð˜¢ð˜ªð˜¯ð˜µð˜¢ð˜ªð˜¯ ð˜µð˜©ð˜¦ ð˜´ð˜µð˜¢ð˜£ð˜ªð˜ð˜ªð˜µð˜º ð˜°ð˜§ ð˜µð˜©ð˜¦ ð˜˜ð˜¶ð˜¢ð˜ð˜ªð˜µð˜º ð˜Šð˜°ð˜¯ð˜µð˜³ð˜°ð˜ ð˜Šð˜ªð˜³ð˜¤ð˜ð˜¦ (ð˜˜ð˜Šð˜Š) ð˜£ð˜º ð˜¶ð˜´ð˜ªð˜¯ð˜¨ ð˜´ð˜µð˜¢ð˜µð˜ªð˜´ð˜µð˜ªð˜¤ð˜¢ð˜ ð˜®ð˜¦ð˜µð˜©ð˜°ð˜¥ð˜´ ð˜µð˜©ð˜¢ð˜µ ð˜§ð˜°ð˜¤ð˜¶ð˜´ ð˜°ð˜¯ ð˜²ð˜¶ð˜¢ð˜ð˜ªð˜µð˜º ð˜¢ð˜¯ð˜¥ ð˜¤ð˜ºð˜¤ð˜ð˜¦ ð˜µð˜ªð˜®ð˜¦. ð˜ð˜¯ ð˜µð˜©ð˜¦ ð˜±ð˜³ð˜°ð˜¤ð˜¦ð˜´ð˜´ ð˜°ð˜§ ð˜®ð˜¢ð˜¬ð˜ªð˜¯ð˜¨ ð˜´ð˜¶ð˜¨ð˜¢ð˜³ ð˜µð˜° ð˜®ð˜¦ð˜¦ð˜µ ð˜µð˜©ð˜¦ ð˜²ð˜¶ð˜¢ð˜ð˜ªð˜µð˜º ð˜°ð˜§ ð˜´ð˜¶ð˜¨ð˜¢ð˜³ ð˜ªð˜¯ ð˜¢ð˜¯ð˜µ ð˜´ð˜¶ð˜¨ð˜¢ð˜³, ð˜¥ð˜¦ð˜§ð˜¦ð˜¤ð˜µð˜´ ð˜°ð˜§ð˜µð˜¦ð˜¯ ð˜°ð˜¤ð˜¤ð˜¶ð˜³ ð˜¥ð˜¶ð˜³ð˜ªð˜¯ð˜¨ ð˜±ð˜³ð˜°ð˜¥ð˜¶ð˜¤ð˜µð˜ªð˜°ð˜¯, ð˜¸ð˜©ð˜ªð˜¤ð˜© ð˜®ð˜¢ð˜¬ð˜¦ð˜´ ð˜µð˜©ð˜¦ ð˜³ð˜¦ð˜´ð˜¶ð˜ð˜µð˜´ ð˜ð˜¦ð˜´ð˜´ ð˜µð˜©ð˜¢ð˜¯ ð˜°ð˜±ð˜µð˜ªð˜®ð˜¢ð˜. ð˜Šð˜. ð˜Ÿð˜ ð˜¡, ð˜ªð˜´ ð˜¢ ð˜¤ð˜°ð˜®ð˜±ð˜¢ð˜¯ð˜º ð˜µð˜©ð˜¢ð˜µ ð˜±ð˜³ð˜°ð˜¥ð˜¶ð˜¤ð˜¦ð˜´ ð˜¢ð˜¯ð˜µ ð˜´ð˜¶ð˜¨ð˜¢ð˜³ ð˜ªð˜¯ ð˜™ð˜°ð˜¨ð˜°ð˜«ð˜¢ð˜®ð˜±ð˜ª ð˜‹ð˜ªð˜´ð˜µð˜³ð˜ªð˜¤ð˜µ, ð˜‰ð˜¢ð˜¯ð˜ºð˜¶ð˜¸ð˜¢ð˜¯ð˜¨ð˜ª ð˜™ð˜¦ð˜¨ð˜¦ð˜¯ð˜¤ð˜º. ð˜”ð˜¦ð˜µð˜©ð˜°ð˜¥: ð˜›ð˜©ð˜ªð˜´ ð˜³ð˜¦ð˜´ð˜¦ð˜¢ð˜³ð˜¤ð˜© ð˜¸ð˜¢ð˜´ ð˜¤ð˜°ð˜¯ð˜¥ð˜¶ð˜¤ð˜µð˜¦ð˜¥ ð˜¶ð˜´ð˜ªð˜¯ð˜¨ ð˜µð˜©ð˜¦ ð˜šð˜˜ð˜Š (ð˜šð˜µð˜¢ð˜µð˜ªð˜´ð˜µð˜ªð˜¤ð˜¢ð˜ ð˜˜ð˜¶ð˜¢ð˜ð˜ªð˜µð˜º ð˜Šð˜°ð˜¯ð˜µð˜³ð˜°ð˜) ð˜®ð˜¦ð˜µð˜©ð˜°ð˜¥ ð˜¢ð˜¯ð˜¥ ð˜²ð˜¶ð˜¢ð˜ð˜ªð˜µð˜º ð˜¤ð˜°ð˜´ð˜µ ð˜¢ð˜¯ð˜¢ð˜ð˜ºð˜´ð˜ªð˜´ ð˜¶ð˜´ð˜ªð˜¯ð˜¨ ð˜µð˜©ð˜¦ ð˜˜ð˜Šð˜Š (ð˜˜ð˜¶ð˜¢ð˜ð˜ªð˜µð˜º ð˜Šð˜°ð˜¯ð˜µð˜³ð˜°ð˜ ð˜Šð˜°ð˜´ð˜µ) ð˜®ð˜¦ð˜µð˜©ð˜°ð˜¥. ð˜›ð˜©ð˜¦ ð˜³ð˜¦ð˜´ð˜¦ð˜¢ð˜³ð˜¤ð˜© ð˜¸ð˜¢ð˜´ ð˜¤ð˜°ð˜¯ð˜¥ð˜¶ð˜¤ð˜µð˜¦ð˜¥ ð˜ªð˜¯ ð˜”ð˜¢ð˜º 2022. ð˜™ð˜¦ð˜´ð˜¶ð˜ð˜µ: ð˜‰ð˜¢ð˜´ð˜¦ð˜¥ ð˜°ð˜¯ ð˜µð˜©ð˜¦ ð˜³ð˜¦ð˜´ð˜¶ð˜ð˜µð˜´ ð˜°ð˜§ ð˜µð˜©ð˜¦ ð˜´ð˜µð˜¶ð˜¥ð˜º, ð˜ªð˜µ ð˜¸ð˜¢ð˜´ ð˜§ð˜°ð˜¶ð˜¯ð˜¥ ð˜µð˜©ð˜¢ð˜µ ð˜µð˜©ð˜¦ ð˜¥ð˜¦ð˜§ð˜¦ð˜¤ð˜µð˜ªð˜·ð˜¦ ð˜±ð˜³ð˜°ð˜¥ð˜¶ð˜¤ð˜µð˜´ ð˜¸ð˜¦ð˜³ð˜¦ ð˜’ð˜³ð˜ªð˜ð˜ð˜ªð˜¬ ð˜´ð˜¶ð˜¨ð˜¢ð˜³, ð˜£ð˜ð˜¢ð˜¤ð˜¬ ð˜´ð˜¶ð˜¨ð˜¢ð˜³, ð˜¢ð˜¯ð˜¥ ð˜¸ð˜¦ð˜µ ð˜´ð˜¶ð˜¨ð˜¢ð˜³ ð˜¢ð˜¯ð˜¥ ð˜µð˜©ð˜¦ð˜³ð˜¦ ð˜¸ð˜¢ð˜´ ð˜¢ ð˜˜ð˜Šð˜Š ð˜²ð˜¶ð˜¢ð˜ð˜ªð˜µð˜º ð˜§ð˜¦ð˜¦ ð˜°ð˜§ ð˜™ð˜±. 52,298,064, ð˜˜ð˜ˆð˜Š ð˜°ð˜§ ð˜™ð˜±. 52,294,000, ð˜¢ð˜¯ð˜¥ ð˜›ð˜˜ð˜Š ð˜°ð˜§ ð˜™ð˜±. 104,583,064, - ð˜¸ð˜ªð˜µð˜© ð˜¢ ð˜µð˜°ð˜µð˜¢ð˜ ð˜°ð˜§ 7650 ð˜¬ð˜¨. ð˜Šð˜°ð˜¯ð˜¤ð˜ð˜¶ð˜´ð˜ªð˜°ð˜¯: ð˜²ð˜¶ð˜¢ð˜ð˜ªð˜µð˜º ð˜¤ð˜°ð˜¯ð˜µð˜³ð˜°ð˜ ð˜ªð˜¯ ð˜Šð˜. ð˜Ÿð˜ ð˜Ÿ ð˜©ð˜¢ð˜´ ð˜¯ð˜°ð˜µ ð˜£ð˜¦ð˜¦ð˜¯ ð˜¤ð˜¢ð˜³ð˜³ð˜ªð˜¦ð˜¥ ð˜°ð˜¶ð˜µ ð˜±ð˜³ð˜°ð˜±ð˜¦ð˜³ð˜ð˜º, ð˜µð˜©ð˜¦ð˜³ð˜¦ð˜§ð˜°ð˜³ð˜¦ ð˜µð˜©ð˜¦ ð˜±ð˜³ð˜°ð˜¤ð˜¦ð˜´ð˜´ ð˜°ð˜§ ð˜®ð˜¢ð˜¬ð˜ªð˜¯ð˜¨ ð˜´ð˜¶ð˜¨ð˜¢ð˜³ ð˜ªð˜´ ð˜´ð˜µð˜ªð˜ð˜ ð˜£ð˜¦ð˜ªð˜¯ð˜¨ ð˜³ð˜¦ð˜±ð˜³ð˜°ð˜¤ð˜¦ð˜´ð˜´ð˜¦ð˜¥ ð˜µð˜©ð˜¦ð˜³ð˜¦ð˜£ð˜º ð˜´ð˜ð˜°ð˜¸ð˜ªð˜¯ð˜¨ ð˜¥ð˜°ð˜¸ð˜¯ ð˜µð˜©ð˜¦ ð˜µð˜ªð˜®ð˜¦ ð˜§ð˜°ð˜³ ð˜±ð˜³ð˜°ð˜¤ð˜¦ð˜´ð˜´ð˜ªð˜¯ð˜¨ ð˜´ð˜¶ð˜¨ð˜¢ð˜³, ð˜¤ð˜¢ð˜¶ð˜´ð˜ªð˜¯ð˜¨ ð˜ð˜¢ð˜³ð˜¨ð˜¦ ð˜¤ð˜°ð˜´ð˜µð˜´ ð˜¢ð˜¯ð˜¥ ð˜¶ð˜¯ð˜¦ð˜¹ð˜±ð˜¦ð˜¤ð˜µð˜¦ð˜¥ ð˜¥ð˜¢ð˜®ð˜¢ð˜¨ð˜¦ ð˜´ð˜° ð˜µð˜©ð˜¢ð˜µ ð˜µð˜©ð˜¦ ð˜¢ð˜±ð˜±ð˜ð˜ªð˜¤ð˜¢ð˜µð˜ªð˜°ð˜¯ ð˜°ð˜§ ð˜›ð˜˜ð˜” ð˜ªð˜´ ð˜¯ð˜¦ð˜¦ð˜¥ð˜¦ð˜¥ ð˜´ð˜° ð˜µð˜©ð˜¢ð˜µ ð˜ªð˜µ ð˜¤ð˜¢ð˜¯ ð˜©ð˜¢ð˜·ð˜¦ ð˜¢ ð˜±ð˜°ð˜´ð˜ªð˜µð˜ªð˜·ð˜¦ ð˜ªð˜®ð˜±ð˜¢ð˜¤ð˜µ ð˜°ð˜¯ ð˜ªð˜¯ð˜¤ð˜°ð˜®ð˜¦ ð˜¢ð˜¯ð˜¥ ð˜±ð˜³ð˜°ð˜¥ð˜¶ð˜¤ð˜µð˜ªð˜°ð˜¯ ð˜¤ð˜°ð˜´ð˜µð˜´, ð˜ªð˜®ð˜±ð˜³ð˜°ð˜·ð˜¦ ð˜±ð˜³ð˜°ð˜¥ð˜¶ð˜¤ð˜µ ð˜²ð˜¶ð˜¢ð˜ð˜ªð˜µð˜º, ð˜³ð˜¦ð˜¥ð˜¶ð˜¤ð˜¦ ð˜±ð˜³ð˜°ð˜¥ð˜¶ð˜¤ð˜µð˜ªð˜°ð˜¯ ð˜¤ð˜°ð˜´ð˜µð˜´ ð˜¢ð˜¯ð˜¥ ð˜ªð˜¯ð˜¤ð˜³ð˜¦ð˜¢ð˜´ð˜¦ ð˜±ð˜³ð˜°ð˜¥ð˜¶ð˜¤ð˜µð˜ªð˜·ð˜ªð˜µð˜º.

Co-Authors ABDUL HAMID Achmad Iqbal Asfarina Hidayah. Hidayah Candra Hermawan Dian Arief Pradana Elok Rosyidah Endang S Endang Suprihatin Haliwanti Prisilia Harliwanti Prisilia Ilham Ramadani Jamil, Robit Nurul Langgeng Dewantoro M. Iswahyudi M. Iswahyudi Mahfud Mahfud Mahfud Mahfud Moh. Fahrurrozi Oktavima Wisdaningrum Rifka Arinda Noviasari Winda Hurotul ‘Aini Wisdaningrum, Oktavima

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