Article Per Year (5 Year)
p-Index From 2020 - 2025
2.083
P-Index
This Author published in this journals
All Journal JURNAL PASTI (PENELITIAN DAN APLIKASI SISTEM DAN TEKNIK INDUSTRI) Jurnal Sains dan Teknologi Pangan Jurnal Pepadu HIRONO : Jurnal Pengabdian Masyarakat WISDOM : Jurnal Pengabdian Kepada Masyarakat Wisdom Jurnal Sains dan Teknologi Pangan
Mariani L
Jurusan Ilmu Dan Teknologi Pangan Universitas Halu Oleo
Religion Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Engineering Industrial & Manufacturing Engineering Social Sciences Transportation Veterinary Other

Published : 11 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 11 Documents
Search

 1   2 
PENGARUH SUBSTITUSI TEPUNG UBI JALAR UNGU (Ipomoea batatas L. Poiret) DAN TEPUNG WORTEL (Daucus carota L.) TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN NILAI GIZI BOLU KUKUS Sartika, Dewi; Ansharullah, Ansharullah; L, Mariani
Jurnal Sains dan Teknologi Pangan Vol 6, No 5 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (642.691 KB) | DOI: 10.33772/jstp.v6i5.21365

Abstract

ABSTRACT This study aimed to determine the effect of purple sweet potato flour and carrot flour substitution on the organoleptic characteristics and nutritional value of steamed sponge cake. This study used a single factor completely randomized design (CRD), with five treatments, namely: P0 (100% wheat flour), P1: (Purple sweet potato flour 75%: 5% carrot flour: 20% wheat flour), P2: (Purple sweet potato flour 70%: 10% carrot flour: 20% wheat flour), P3 (65% purple sweet potato flour: 15% carrot flour: 20% wheat flour), and P4 (60% purple sweet potato flour: 20% carrot flour: 20% wheat flour). Data were analyzed using analysis of variance (ANOVA), followed by Duncan's multiple range test (DMRT) at a 95% confidence level (α=0.05). The results show that the substitution of purple sweet potato flour and carrot flour on the steamed sponge cake had a very significant effect on the organoleptic improvement of color, aroma, texture, and taste. The selected treatment was the P1 treatment with average scores of color, aroma, texture, and taste reached 4.45% (very like), 4.12% (very like), 4.25% (very like), and 4.75% (very like). The P1 treatment contains 39.14% water, 1.15% ash, 28.55% fat, 3.58% protein, and 27.56% carbohydrate. Based on the steamed sponge cake quality standard of SNI 01-3840-1995, the P1 treatment (75% purple sweet potato flour, 5% carrot flour, and 20% wheat flour) met the national standard on water, ash, protein, fat, and carbohydrate contents. Keywords: purple sweet potato flour, carrot flour, flour and steamed sponge.ABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh substitusi tepung ubi jalar ungu dan tepung wortel terhadap karakteristik organoleptik dan nilai gizi bolu kukus. Penelitian ini menggunakan rancangan acak lengkap (RAL) faktor tunggal, dengan lima perlakuan yaitu: P0 (Tepung terigu 100%), P1 : (Tepung ubi jalar ungu 75% : tepung wortel 5% : tepung terigu 20%), P2 : (Tepung ub jalar ungu 70% : tepung wortel 10%: tepung terigu 20%), P3 : (Tepung ubi jalar ungu 65% : tepung wortel 15% : tepung terigu 20%), P4 : (Tepung ubi jalar ungu 60% : tepung wortel 20% : tepung terigu 20%). Analisis data menggunakan analysis of varian (ANOVA), dilanjutkan dengan uji Duncan’s multiple range test (DMRT) pada taraf kepercayaan 95% (α=0,05). Hasil penelitian menunjukkan bahwa perlakuan substitusi tepung ubi jalar ungu dan tepung wortel pada bolu kukus berpengaruh sangat nyata terhadap peningkatan organoleptik warna, aroma, tekstur dan rasa. Perlakuan terpilih diperoleh dari perlakuan P1 dengan nilai kesukaan terhadap warna 4,45% (sangat suka), aroma 4,12% (sangat suka), tekstur 4,25% (sangat suka) dan rasa 4,75% (sangat suka). Perlakuan terbaik memiliki nilai karakteristik kimia yaitu kadar air 39,14%, kadar abu 1,15%, kadar lemak 28,55%, kadar protein 3,58% dan kadar karbohidrat 27,56 %. Berdasrkan standar mutu SNI 01-3840-1995 bolu kukus, bahwa produk bolu kukus perlakuan P1 (tepung ubi jalar ungu 75%, wortel 5 % dan tepung terigu 20%) telah memenuhi standar mutu SNI pada kadar air, kadar abu, kadar protein, kadar lemak dan kadar karbohidrat.Kata Kunci: tepung ubi jalar ungu, tepung wortel, tepung terigu dan bolu kukus.
PENGARUH SUBSTITUSI TEPUNG SAGU HMT (HEAT MOISTURE TREATMEAT) PADA PEMBUATAN SIRUP KULIT BUAH NAGA MERAH (Hylocereus polyrhizus) TERHADAP KARAKTERISTIK ORGANOLEPTIK, VISKOSITAS, DAN AKTIVITAS ANTIOKSIDAN Cerlyn, Cerlyn; Ansharullah, Ansharullah; L, Mariani
Jurnal Sains dan Teknologi Pangan Vol 7, No 1 (2022): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (721.965 KB) | DOI: 10.33772/jstp.v7i1.24132

Abstract

ABSTRACTThis study aimed to determine the effect of HMT (Heat Moisture Treatment) sago flour substitution in red dragon fruit (Hylocereus polyrhizus) peel syrup on its organoleptic characteristics, viscosity, and antioxidant activity. This study used a completely randomized design (CRD) consisting of four treatments, namely N0 (100% red dragon fruit peel syrup: 0% HMT sago), N1 (98% red dragon fruit peel syrup: 2% HMT sago), N2 (96 % red dragon fruit peel syrup: 4% HMT sago), and N3 (94% red dragon fruit peel syrup: 6% HMT sago). Data were analyzed using analysis of variance, followed by Duncan's Multiple Range Test (DMRT) at a 95% confidence level (α=0.05). The results show that the most preferred product was the N2 treatment with average rating scores of color, aroma, and taste that reached 3.53 (like), 3.47 (slightly like), and 3.30 (slightly like), respectively. Meanwhile, the selected product also had a viscosity analysis value of 3458.86 cP, pH of 3.965, and an IC50 value of 268.759 ppm (weak antioxidant activity). The red dragon fruit peel syrup with HMT sago substitution had a purple color and red dragon fruit peel aroma. The organoleptic assessment shows that the product’s color was liked was by panelists, while its aroma and taste were slightly liked.Keywords: Syrup, red dragon fruit peel,HMT Sago Flour.ABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh substitusi tepung sagu HMT (Heat Moisture Treatmeat) pada pembuatan sirup kulit buah naga merah (Hylocereus polyrhizus) terhadap karakteristik organoleptik, viskositas, dan aktivitas antioksidan. Penelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari 4 perlakuan yaitu N0 (100% sirup kulit buah naga merah : sagu HMT 0%), N1 (98% sirup kulit buah naga merah : sagu HMT 2%), N2 (96% sirup kulit buah naga merah : sagu HMT 4%), dan N3 (94% sirup kulit buah naga merah : sagu HMT 6%). Data dianalisis menggunakan sidik ragam (Analisys of Varian), dilanjutkan dengan uji Duncan,s Multiple Range Test (DMRT) pada taraf kepercayaan 95% (α=0,05). Hasil penelitian perlakuan terbaik dengan rata-rata penilaian produk sirup pada warna sebesar 3,53 (suka), aroma 3,47(agak suka),dan rasa 3,30 (agak suka) serta diperoleh nilai analisis viskositas sebesar 3458,86 cP, pH sebesar 3,965, dan aktivitas antioksidan sirup kulit buah naga merah terpilih 6% dengan nilai IC50 268,759 ppm (lemah). Berdasarkan hasil analisis sirup kulit buah naga merah dengan substitusi sagu HMT dengan deskripsi warna ungu, beraroma kulit buah naga merah, memiliki penilaian organoleptik dapat diterima (suka) oleh panelis untuk kategori warna, sedangkan untuk aroma dan rasa dengan kategori agak suka.Kata kunci: Sirup, Kulit Buah Naga Merah,Tepung Sagu HMT
PENGARUH SUBSTITUSI TEPUNG UBI JALAR KUNING (Ipomoea batatas L) DAN TEPUNG WORTEL (Daucus carota L) TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN NILAI GIZI BISKUIT Fatmasari, Fatmasari; Ansharullah, Ansharullah; L, Mariani
Jurnal Sains dan Teknologi Pangan Vol 6, No 6 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (626.192 KB) | DOI: 10.33772/jstp.v6i6.22809

Abstract

ABSTRACTThis study aimed to determine the effect of yellow sweet potato flour and carrot flour substitution on the organoleptic characteristics and nutritional value of biscuits. This study used a completely randomized design (CRD) with five treatments K0 (0% yellow sweet potato flour: 0% carrot flour: 100% wheat flour), K1 (75% yellow sweet potato flour: 5% carrot flour: 20% wheat flour ), K2 (70% yellow sweet potato flour: 10% carrot flour: 20% wheat flour), K3 (65% yellow sweet potato flour: 15% carrot flour: 20% wheat flour), and K4 (60% yellow sweet potato flour: 20% carrot flour: 20% wheat flour). Data were analyzed using analysis of variances (ANOVA). The results show that the substitution treatment of yellow sweet potato flour and carrot flour had a very significant effect on the organoleptic improvement of color, aroma, and taste. The most preferred treatment was the K1 treatment with preference values of color, aroma, texture, and taste reached 4.12 (very like), 4.40 (very like), 3.95 (like), and 4.07 (very like), respectively. The selected treatment had 4.66% water, 2.16% ash, 15.91% fat, 5.44% protein, 71.83% carbohydrate, and 2.15 mg/g β- carotene. Based on the SNI 01-2973-1992 standard, the yellow sweet potato flour and carrot flour biscuit products met the quality standards on water, fat, and carbohydrate contents.Keywords: yellow sweet potato flour, carrot flour, wheat flour, biscuits.ABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh substitusi tepung ubi jalar kuning dan tepung wortel terhadap karakteristik organoleptik dan nilai gizi biskuit. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan lima perlakuan K0 (Tepung ubi jalar kuning 0% : tepung wortel 0% : Tepung terigu 100%), K1 (Tepung ubi jalar kuning 75% : tepung wortel 5% : tepung terigu 20%), K2 (Tepung ubi jalar kuning 70% : tepung wortel 10% : tepung terigu 20%), K3 (Tepung ubi jalar kuning 65% : tepung wortel 15% : tepung terigu 20%), K4 (Tepung ubi jalar kuning 60% : tepung wortel 20% : tepung terigu 20%).. Data dianalisis menggunakan analysis of variances (ANOVA). Hasil penelitian menunjukkan bahwa perlakuan substitusi tepung ubi jalar kuning dan tepung wortel berpengaruh sangat nyata terhadap peningkatan organoleptik warna, aroma dan rasa. Perlakuan terpilih diperoleh dari perlakuan K1 dengan nilai kesukaan terhadap warna sebesar 4,12 (sangat suka), aroma sebesar 4,40 (sangat suka), tekstur sebesar 3,95 (suka) dan rasa sebesar 4,07 (sangat suka). Perlakuan terpilih memiliki nilai kimia biskuit yaitu kadar air sebesar 4,66%, kadar abu sebesar 2,16%, kadar lemak sebesar 15,91%, kadar protein sebesar 5,44%, kadar karbohidrat sebesar 71,83% dan kadar β-karoten sebesar 2,15 mg/g. Berdasarkan standar mutu SNI 01-2973-1992 bahwa produk biskuit tepung ubi jalar kuning dan tepung wortel telah memenuhi standar mutu SNI pada kadar air, kadar lemak dan kadar karbohidrat.Kata kunci: tepung ubi jalar kuning, tepung wortel, tepung terigu, biskuit.
Penerapan Metode Transformasi Ruang Warna HSI untuk Mendeteksi Tingkat Kematangan Buah Pisang Berdasarkan Fitur Warna Citra Kulit Pisang Sakir Sakir; Rhenislawaty Rhenislawaty; Sendri Putriyana; Supri Wibisono; Muhammad Syukri Sadimantara; Mariani L; Suwarjoyowirayatno Suwarjoyowirayatno; Mita Gebriella Inthe
Jurnal PASTI (Penelitian dan Aplikasi Sistem dan Teknik Industri) Vol 14, No 3 (2020): Jurnal PASTI
Publisher : Universitas Mercu Buana

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (710.538 KB) | DOI: 10.22441/pasti.2020.v14i3.003

Abstract

Pisang Lampung atau yang lebih dikenal sebagai pisang burung-burung merupakan salah satu jenis pisang yang sering dan banyak dijumpai didaerah Kendari. Penelitian ini bertujuan untuk mengetahuai tingkat kematangan buah pisang melalui pengolahan citra kulit pisang menggunakan metode transformasi ruang HSI. Pengolahan citra mempunyai peranan penting di berbagai bidang. Aplikasi pengolahan citra berkaitan dengan pemrosesan citra berkaitan dengan transformasi warna. Objek yang digunakan dalam penelitian ini yaitu citra pisang lampung atau pisang burung-burung yang diambil dengan kamera smartphone Vivo V5 Lite, dengan pengambilan gambar latar putih menggunakan kertas HVS A4 yang kemudian akan diekstrak ciri warnanya, dan dihitung tingkat kadar warna dari R (red), G (green), dan B (blue) dan diubah ke HSI. Dari hasil penelitian 30 sampel buah dimana 10 buah pisang lampung atau pisang burung-burung  mentah, 10 buah pisang lampung atau pisang burung-burung setengah matang, dan 10 buah pisang lampung atau pisang burung-burung matang, kemudian yang terdeteksi oleh citra sebanyak 13 sampel buah pisang lampung atau pisang burung-burung dimana didapatkan hasil 7 sesuai antara manual dengan aplikasi, sedangkan 6 sampel tidak sesuai.
PENGOLAHAN KULIT DAN ISI BUAH NAGA MENJADI PRODUK BEREKONOMIS TINGGI DI DESA POTUHO JAYA KECAMATAN LALEMBUU KABUPATEN KONAWE SELATAN, SULAWESI TENGGARA Jurnal Pepadu; Sri Rejeki; Mariani L Mariani; R. H. Fitri Faradilla; Waode Rachmasari Ariani; Restu Libriani
Jurnal Pepadu Vol. 4 No. 1 (2023): Jurnal Pepadu
Publisher : LPPM UNIVERSITAS MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/pepadu.v4i1.2243

Abstract

Tujuan dari pengabdian masyarakat ini adalah untuk memberikan pelatihan, pendampingan dan penyuluhan kepada petani buah naga di Desa Potuho Jaya, Kecamatan Lalembuu Kabupaten Konawe Selatan tentang pengolahan kukit dabpn isi buah naga. Metode pelaksanaan yang digunakan yaitu ceramah dan diskusi, demonstrasi, dan metode pendampingan dengan maksud dapat mengembangkan kreativitas pada mitra desa. Diharapkan setelah dilakukannya program pengabdian ini, para peserta memiliki pengetahuan dan wawasan sebagai pengusaha kecil yang terampil untuk berinovasi dan menambah kreativitas dalam pengelolaan industrinya yang bertujuan untuk meningkatkan ekonomi keluarga agar menjadi lebih baik.
PELATIHAN PEMBUATAN KERIPIK SAYUR DI KECAMATAN WANGI-WANGI SELATAN KABUPATEN WAKATOBI, PROVINSI SULAWESI TENGGARA Sri Rejeki; La Harimu; Mariani L
HIRONO : Jurnal Pengabdian Masyarakat Vol 3 No 1 (2023): 2023 April
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Universitas Hein Namotemo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55984/hirono.v3i1.131

Abstract

Wangi-wangi Selatan is one of the areas in Wakatobi Regency which is rich in vegetables, especially kale, spinach, eggplant and bitter melon. However, it is only processed as a vegetable by direct cooking so it has a short shelf life. For this reason, training on making chips is carried out so that vegetables can be consumed for a long time and can also have economic value for the community, especially in Wangi Wangi Selatan sub-district. This training lasted for 7 days with a series of activities consisting of (a) counseling which was carried out for 2 days; (b) 4 days of training and (c) 1 day of activity evaluation. The results of this training are a) the utilization of local vegetables which can be processed into chips thereby increasing the community's economy; b) increasing community knowledge and skills on how to process vegetables into chips so as to extend and improve the family economy. The results of the evaluation of this training showed that the participants were very satisfied with the training on making vegetable chips and hoped to continue with different topics.
INOVASI PENGEMBANGAN BIOPLASTIK BERBASIS AIR KELAPA DI DESA LABUKO KECAMATAN WAKORUMBA BUTON UTARA Sri Rejeki; RH Fitri Faradilla; Mariani L; Ilian Elvira; Restu Libriani
HIRONO : Jurnal Pengabdian Masyarakat Vol 3 No 2 (2023): 2023 Oktober
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Universitas Hein Namotemo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55984/hirono.v3i2.153

Abstract

Napalakura Village is a village that is famous for its processed fish products, such as shredded fish, fish sauce, and frozen fishery products. These products have high selling power and have the potential to be marketed outside the island of Muna. However, most of the food products produced in Napalakura Village and its surroundings are still not halal certified. For this reason, technical guidance on the product process and halal certification is carried out with the aim that these products are guaranteed halal and do not experience obstacles to be marketed. This training is carried out with a series of activities consisting of (a) counseling on halal materials and production processes; (b) assistance in the process of making halal certificates. The results of this training are a) increasing knowledge about halal materials and production processes; b) the food products produced are certified. The results of this training evaluation show that there has been an increase in knowledge and the issuance of halal certificates from technical guidance participants
PEMANFAATAN LAHAN PEKARANGAN RUMAH DAN LIMBAH RUMAH TANGGA DALAM MEWUJUDKAN KETAHANAN PANGAN KELUARGA DI KELURAHAN MATAIWOI KOTA KENDARI Mariani L; Ine Fausayana; Dasmin Sidu; Sarinah; Ilian Elvira
HIRONO : Jurnal Pengabdian Masyarakat Vol 3 No 2 (2023): 2023 Oktober
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Universitas Hein Namotemo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55984/hirono.v3i2.157

Abstract

Until now, food security remains a significant issue in Indonesia. In terms of meeting household food needs, the utilization of backyard land can be the best solution in building food security for the community's families. Another issue that needs significant attention is plastic waste, which is a type of non-biodegradable waste that can pollute the environment. This problem is challenging for the general public to address due to a lack of human resources and the necessary information to optimize the system. Therefore, to address the aforementioned issues, the purpose of this community service is to provide training and assistance to community groups in the Mataiwoi Village, Kendari City, as an effort to optimize the use of household backyard and household waste to support Indonesia's waste-free initiative. The implementation of this community service is carried out through lectures, discussions, and demonstrations. The results of this activity include an increase in community knowledge about the utilization of backyard land and household waste, which can be applied in each household's backyard to support food security and improve the well-being of the community as a solution to the problem.
PELATIHAN PENGUATAN KAPASITAS KELOMPOK TANI DENGAN PENGOLAHAN UBI JALAR UNGU DI DESA BARANGKA KECAMATAN KAPONTORI, KABUPATEN BUTON rejeki, sri; Faradilla, RH. Fitri; L, Mariani; Rianse, Muhammad Iqbal Kusumabaka; Libriani, Restu
HIRONO : Jurnal Pengabdian Masyarakat Vol 4 No 2 (2024): 2024 Oktober
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Universitas Hein Namotemo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55984/hirono.v4i2.204

Abstract

Community service activities in Barangka Village, Kapontori District, Buton Regency aim to improve the skills of farmer groups in processing purple sweet potatoes into value-added food products, namely jam and ice cream. The training, which was attended by 25 participants, was carried out to provide knowledge about the nutritional benefits of purple sweet potatoes, as well as skills in making processed products with economic value. During the activity, participants were taught the process of making purple sweet potato jam and ice cream, from processing raw materials to marketing techniques. The evaluation results showed that 98% of participants succeeded in processing purple sweet potatoes into cendol, and 96% of participants succeeded in making ice cream from the same ingredients. As many as 100% of participants said they liked both products, which shows a high level of satisfaction with this training. This training not only improves the participants' technical skills, but also encourages an entrepreneurial mind-set among farmers, so that they are able to create innovative products that can be produced
IMPROVING THE COMMUNITY ECONOMY THROUGH TECHNOLOGY OF PROCESSING MORINGA LEAVES: PENINGKATAN EKONOMI MASYARAKAT MELALUITEKNOLOGI OLAHAN DAUN KELOR Baihaqi; Rianse, Muhammad Iqbal Kusumabaka; Sri Rejeki; Mariani L; RH Fitri Faradilla; Ilian Elvira; Aprita, Ika Rezvani; Sri Agustina
WISDOM : Jurnal Pengabdian Kepada Masyarakat Wisdom Vol. 2 No. 1 (2025): JPKM WISDOM 3, 2025
Publisher : PT. ROCE WISDOM ACEH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.71275/wisdom.v2i1.81

Abstract

Improving community welfare is the main focus of community service programs, one of which is through the use of Moringa oleifera leaves which are rich in nutrients and have high economic potential. This research was conducted in Labulo Village, Wakorumba District, North Buton Regency, where the majority of the population depends on the agricultural sector. Even though the potential of Moringa leaves is great, public knowledge about its processing is still limited. Therefore, counseling and training regarding Moringa leaf processing technology is very important. This activity aims to provide understanding and skills to the public in processing Moringa leaves into high-value products, such as Moringa leaf powder and Moringa tea. The methods used include material preparation, outreach, practical training, as well as introduction to marketing and product packaging aspects. The evaluation results showed an increase in community knowledge from 45% in the pre-test to 85% in the post-test, and 85% of participants felt confident to continue processing independently. This activity not only has a positive impact on increasing knowledge and skills but also opens up new business opportunities that can increase people's income and welfare. With this program, it is hoped that the community can utilize the potential of the Moringa plant optimally and make it a sustainable source of income. The sustainability of this program needs to be supported by mentoring and monitoring activities to ensure further business development.
Co-Authors Ansharullah ansharullah Ariani, Wa Ode Rachmasari Baihaqi Baihaqi Cerlyn, Cerlyn Dasmin Sidu DEWI SARTIKA Fatmasari Fatmasari Ika Rezvani Aprita Ilian Elvira Ilian Elvira Ine Fausayana Jurnal Pepadu Karunia Gina Mustika La Harimu Mita Gebriella Inthe Muhammad Iqbal Kusumabaka Rianse Muhammad Syukri Sadimantara Restu Libriani RH Fitri Faradilla RH. Fitri Faradilla RH. Fitri Faradilla RH. Fitri Faradilla Rhenislawaty Rhenislawaty Rianse, Muhammad Iqbal Kusumabaka Sakir Sakir Sarinah Sarinah Sendri Putriyana Sri Agustina Sri Rejeki Sri Rejeki Supri Wibisono Suwarjoyowirayatno Suwarjoyowirayatno