Article Per Year (5 Year)
p-Index From 2021 - 2026
6.139
P-Index
This Author published in this journals
All Journal Jurnal Penelitian Hasil Hutan Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Riset Industri Hasil Hutan Jurnal Hutan dan Masyarakat Jurnal Bioteknologi & Biosains Indonesia (JBBI) Jurnal Agrotek UMMat SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Biosaintifika: Journal of Biology & Biology Education EMBRIO : Jurnal Kebidanan Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Biota IJEEM - Indonesian Journal of Environmental Education and Management Jurnal Kridatama Sains dan Teknologi ULIN: Jurnal Hutan Tropis Jurnal Abdi Insani Jurnal Penelitian Hasil Hutan Journal of Forest Science Avicennia Lumbung Inovasi: Jurnal Pengabdian Kepada Masyarakat Jurnal Silva Samalas: Journal of Forestry and Plant Science Jurnal Ilmiah Sangkareang Mataram Empiricism Journal Journal of Agritechnology and Food Processing Rona Teknik Pertanian Prosiding Seminar Nasional Unimus Biosaintifika: Journal of Biology & Biology Education International Journal of Ethnoscience and Technology in Education Jurnal Penelitian Hasil Hutan Sasambo: Jurnal Abdimas (Journal of Community Service)
Wangiyana, I Gde Adi Suryawan
Program Studi Kehutanan Universitas Pendidikan Mandalika
Agriculture, Biological Sciences & Forestry Humanities 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 Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Other

Published : 71 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 71 Documents
Search

 4   5   6   7   8 
Mini-review Teknologi Produksi Teh Herbal Gaharu Wangiyana, I Gde Adi Suryawan; Triandini, I Gusti Agung Ayu Hari
Journal of Agritechnology and Food Processing Vol 1, No 2 (2021)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v1i2.6997

Abstract

     Agarwood tea is a prospective herbal tea product in the Indonesian marketplace. This product was made from agarwood trees, especially Aquilaria and Gyrinops genera. Agarwood leaves were the primary raw material of agarwood tea products. The leaves processing method into herbal tea products has adopted the conventional tea production method. This method has an essential contribution to maintaining the quality of agarwood tea products. This mini-review emphasizes the importance of systematic procedure and its effect on agarwood tea production technology. Agarwood tea production started with the standardization of raw material preparation. Raw material selection and sterilization were the essential procedure at this stage. Agarwood tea production after raw material preparation involves three steps: drying, chopping, and oxidizing. Dried leaves could produce agarwood tea with more robust characteristics than fresh leaves. Chopping the leaves is essential for agarwood tea product packaging. Oxidizing the leaves could produce agarwood tea with a better tannin concentration. It could be concluded that leaf preparation, drying, chopping, and oxidizing the leaves is an essential processing technology for agarwood leaves to produce a good quality tea.
Hedonic test of Lombok Island palm sugar candy formulated with Multi-Purpose Tree Species (MPTS) leaves infusion Baharudin, Baharudin; Triandini, I Gusti Agung Ayu Hari; Wangiyana, I Gde Adi Suryawan
Journal of Agritechnology and Food Processing Vol 3, No 2 (2023)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v3i2.21167

Abstract

The purpose of this research is to conduct a hedonic test of palm sugar candy mix with multi-purpose tree species (MPTS) leaves infusion using various statistical approaches. This research used Arenga pinata sap water as raw material. MPTS leaves infusion is the treatment that was added to a palm sugar candy, including I1= Addition of cacao (Theobroma cacao) leaves infusion, I2 = addition of agarwood (Gyrinops versteegii) leaves infusion, I3 = addition of coffee (Coffea robusta) leaves infusion, I4 = addition of soursop (Annona muricata) leaves infusion. Respondents gave evaluations using a 5-scale hedonic score for the treatments in 3 parameters, including appearance, aroma, and taste. Evaluation scores were analyzed using four statistical approaches: Kruskal-Wallis, Freidman, ANOVA-CRD, and ANOVA-RCBD. The results show that different treatments resulted in significantly different respondent evaluation scores. Treatment I1 has the highest score, while I3 has the lowest score. However, respondents give evaluation scores higher than the threshold value (numeric score >3) in all parameters. This shows that the Addition of MPTS leaf infusion has promising prospects for developing palm sugar candy products. Adding cacao leaves infusion to palm sugar candy can give the highest hedonic score from respondents in all parameters, including appearance, aroma, and taste. 
Sensory evaluation of palm sugar candy from Arenga sap water and agarwood leaves infusion using a 9-point hedonic scale Wangiyana, I Gde Adi Suryawan; Kurnia, Nova; Triandini, I Gusti Agung Ayu Hari; Fatihatum, Fatihatum
Jurnal Agrotek Ummat Vol 11, No 2 (2024): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v11i2.22756

Abstract

Agarwood (Gyrinops versteegii) and sugar palm (Arenga pinata) are essential non-timber forest products from Lombok Island, Indonesia. This research aims to conduct a 9-point hedonic scale on palm sugar candy made from a formulation of agarwood leaves infusion and Arenga sap water with different proportions. Four formulations are used as a treatment in this research, including F1 (agarwood infusion: sap water=1:2), F2 (agarwood infusion: sap water=1:3), F3 (agarwood infusion: sap water=1:4), and F4 (agarwood infusion: sap water=1:5). The 9-point hedonic scale is used in this research range from 9 (Like extremely) to 1 (Dislike extremely). Four statistical approaches were used, including Kruskall-Walllis, Freidman, ANOVA-CRD, and ANOVA-RCBD. Duncan Multiple Range Test and spider chart analysis were also used as analytical tools. Respondents were evaluated in 4 parameters: appearance, aroma, taste, and texture. The result shows that treatment significantly affects numerical hedonic scores given by the respondents in all statistical approaches. F3 has the highest numerical hedonic score in aroma and taste parameters, while F4 has the highest appearance and texture parameters. However, based on the overall evaluation, F4 is the best formulation. It could be concluded that a mixture of agarwood leaves infusion and Arenga sap water with a proportion 1 of 5 was the best formulation to produce palm sugar candy with the highest sensory evaluation score based on a 9-point hedonic scale.
Population Genetic Study of Gyrinops versteegii from Two Agarwood Distribution Regions on Lombok Island Based on DNA Fingerprinting Wangiyana, I Gde Adi Suryawan; Kurnia, Nova; Triandini, I Gusti Agung Ayu Hari
Biosaintifika: Journal of Biology & Biology Education Vol. 16 No. 1 (2024): April 2024
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/biosaintifika.v15i1.3517

Abstract

Gyrinops versteegii tends to grow naturally in the western region of Lombok Island, while cultivated G. versteegii tends to spread over the eastern region. These two distribution patterns cause different characteristics of this species that can be excellent sources for genetic population study including genetic diversity and population inbreeding. This research aims to conduct a genetic population analysis of G. versteegii from western and eastern agarwood distribution on Lombok Island using the RAPD marker. G versteegii samples were taken from west region (8o 31ʹ 26ʺ S, 116o 07ʹ 03ʺ E) and east region (8o 42ʹ 28ʺ S, 116o 27ʹ 11ʺ E). RAPD PCR of genomic DNA was conducted using primers: OPA-01, OPA-02, OPA-04, OPA-08, OPA-09, and OPA-18. Genetic population analysis (allele frequencies, heterozygosity, Shannon index, band pattern, and AMOVA) was performed by GenAlEx 6.5. OPA-02 has an ideal discriminative power based on the number of alleles per locus and the Shannon information index. Observed heterozygosity was higher than expected heterozygosity in both the west and east populations of G. versteegii. Based on banding pattern analysis, the eastern population has higher genetic diversity than the western population. AMOVA has shown that molecular variation within the population was higher than molecular variation among the population. It could be concluded that the west and east populations of G. versteegii have a particular genetic variation that could be discriminated by RAPD primer. Despite the genetic diversity, inbreeding between those two populations has occurred constantly. This result could give new insight into the gene flow between two G. versteegi populations, which could support the development of this commodity.
SENSORY EVALUATION OF LEMONGRASS BEVERAGE MIXED WITH AGARWOOD INFUSION USING 9-POINT HEDONIC SCALE Aini, Husnul; Kurnia, Nova; Wangiyana, I Gde Adi Suryawan
Jurnal Silva Samalas Vol 7, No 2 (2024): Desember 2024
Publisher : Universitas Pendidikan Mandalika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/jss.v7i2.14298

Abstract

Lemongrass and agarwood are potential forest herbal tea products which need to be further explored based on research and development schemes. The purpose of this research is to conduct a sensory evaluation using a 9-point hedonic scale and different statistical approaches on mixed lemongrass beverages and agarwood infusion. Four treatments are used in this research including: L1 = Lemongrass concentration 0.1% w/v, L2 = Lemongrass concentration 0.2% w/v, L3 = Lemongrass concentration 0.3 % w/v, L4 = Lemongrass concentration 0.4% w/v. This research used 4 different statistical approaches including Kruskal-Wallis, Freidman Test, ANOVA-CRD, and ANOVA-RBCD. Sensory evaluation was conducted using a 9-point hedonic scale using 30 trained respondents on 4 parameters including appearance, aroma, taste and bitterness. The results show that all statistical approaches give sensitive analysis for P-value measurement except for the Freidman Test. Appearance is the only parameter with a significant p-value in all statistical approaches. Different treatments show different maximum hedonic score values on different parameters, and they are significantly different based on DMRT results. However, based on the area of the spider web chart, L2 has the largest impact on hedonic score value compared to other treatments. It could be concluded that Treatment L2 (lemongrass concentration of 0.2% w/v) has the highest hedonic evaluation score which shows that this is the effective concentration to produce beverage products with good acceptability.
Sensory evaluation of cookies formulated with rhizopora propagules flour using 9-point hedonic scale Triandini, I Gusti Agung Ayu Hari; Wiranto, Wiranto; Wangiyana, I Gde Adi Suryawan
Journal of Agritechnology and Food Processing Vol 4, No 2 (2024)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v4i2.28256

Abstract

This research aims to evaluate sensory using a 9-point hedonic scale and different statistical approaches on cookies made from Rhizopora propagule flour. This research used flour made from Rhizopora propagule and wheat flour with varying compositions to make cookies (C1= Rhizophora flour 100% wheat flour 0%, C2 = Rhizophora flour 75% wheat flour 25%, C3 = Rhizophora flour 50% wheat flour 50%, C4 = Rhizophora flour 25% wheat flour 75%). Respondents gave evaluations using a 9-scale hedonic score for the treatments in 4 parameters, including appearance, aroma, taste, and texture. Evaluation scores were analysed using four statistical approaches: Kruskal-Wallis, Freidman, ANOVA-CRD, and ANOVA-RCBD. The results show that different treatments resulted in significantly different respondent evaluation scores. All respondents give evaluation scores higher than the threshold except for C1. This result means that the addition of wheat flour is still needed in Rhizophora cookie production. All treatments have the same evaluation score in appearance treatment, while C3 and C4 treatments have the highest evaluation scores in aroma, taste, and texture. It could be concluded that the potency of Rhizophora flour from its propagule as an ingredient in cookies is confirmed based on sensory evaluation using a 9-point hedonic scale and the ANOVA-RBCD statistical approach.
Analisis Sifat Fisika dan Mekanika Papan Laminasi Bambu Petung (Dendrocalamus asper Roxb) dan Papan Laminasi Kayu Bayur (Pterospermum javanicum) Wulandari, Febriana; Dewi, Ni Putu Ety; Wangiyana, I Gde Adi Suryawan
Journal of Forest Science Avicennia Vol. 6 No. 1 (2023): FEBRUARI
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/avicennia.v6i1.23738

Abstract

Papan laminasi memiliki keunggulan antara lain mampu mereduksi cacat-cacat kayu, efisiensi pemanfaatan kayu, memiliki nilai estetika, mudah dalam perawatan dan meningkatkan kekuatan kayu interior serta meningkatkan ukuran dan dimensinya.  Penelitian ini menggunakan bahan baku papan laminasi dari kayu bayur dan bambu petung. Tujuan dari penelitian untuk mengetahui perbandingan kekuatan fisika dan mekanika antara papan laminasi kayu bayur dan bambu petung serta untuk mengetahui kelas kuat papan laminasi dari papan laminasi kayu bayur dan papan laminasi bambu petung.  Metode yang digunakan dalam penelitian ini menggunakan metode eksperimen.  Rancangan penelitian yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) non faktorial.  Berat labur yang digunakan sebesar 200 gram/m2 dengan tekanan kempa sebesar 20 N.m.   Berdasarkan hasil penelitian maka  sifat fisika dan mekanika papan laminasi kayu bayur dan papan lamimasi bambu petung tidak berbeda nyata.  Pengujian sifat fisika dan mekanika telah memenuhi standar JAS 234-2007, SNI 01-6240-2000 dan SNI 03-2105-2006.  Berdasarkan nilai kerapatan maka papan laminasi kayu bayur dan papan laminasi bambu petung masuk dalam kelas kuat III yang dapat dimanfaatkan sebagai bahan konstruksi berat terlindungi.
Numeric–Phenetic Study of Lablab purpureus from East Java Based on Morphology Character and DNA Fingerprinting Purwanti, Elly; Wangiyana, I Gde Adi Suryawan; Prihanta, Wahyu; Sukri, Akhmad
Biosaintifika: Journal of Biology & Biology Education Vol. 17 No. 1 (2025): April 2025
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/biosaintifika.v17i1.4604

Abstract

This research aims to conduct a numeric–phenetic study of Lablab purpureus (L) Sweet based on morphology character and DNA fingerprinting with cophenetic–correlation algorithm confirmation. DNA genome extraction is based on the Blood Animal Plant DNA Preparation Kit. Ten RAPD primers were chosen for the amplification DNA genome, including OPA-6, OPA-8, OPA-10, OPA-20, OPC-19, OPD-8, OPD-12, OPE-8, OPE-15, and OPE-16. Cophenetic correlation is used to analyze three clustering algorithms (Nearest Neighbor, UPGMA, Farthest Neighbor) and five similarity indexes (Simple Matching, Jaccard, Nei & Li, Sorensen, Yule). Lablab purpureus (L) Sweet samples have shown morphology variation, mostly on flowers, pods, and seeds. DNA fingerprinting reveals a variety of band numbers ranging from 300BP to 1000BP. RAPD analysis revealed a total of 87 bands, including 18 polymorphic bands, with an average percentage polymorphism of 31.15%. The UPGMA technique was developed as a result of cophenetic-correlation analysis, and the Jaccard similarity index is the optimal combination for dendrogram generation. The topology of a morphology character dendrogram differs slightly from that of a DNA fingerprinting dendrogram. It concluded that the UPGMA algorithm and Jaccard similarity index is the optimum combination to analyze the diversity of L. purpureus (L) Sweet accession from East Java, resulting in the accession of this species having high diversity. This research can give a novel approaching method in the taxonomy field, which is combining morphological and molecular data.
Pelatihan Responden Sensori Pangan untuk Mahasiswa Program Studi Kehutanan Universitas Pendidikan Mandalika Menggunakan Variasi Skala Hedonik I Gde Adi Suryawan Wangiyana; Nova Kurnia; I Gusti Agung Ayu Hari Triandini; Putu Surya Wedra Lesmana
Sasambo: Jurnal Abdimas (Journal of Community Service) Vol. 5 No. 4 (2023): November
Publisher : Lembaga Penelitian dan Pemberdayaan Masyarakat (LITPAM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36312/sasambo.v5i4.1567

Abstract

Responden sensori merupakan suatu profesi esensial yang berperan penting dalam pengembangan produk pangan di era industri modern saat ini. Tujuan kegiatan pengabdian kepada masyarakat ini adalah untuk memberikan pelatihan responden sensori kepada mahasiswa strata 1 Program Studi Kehutanan Universitas Pendidikan Mandalika dengan menggunakan variasi skala hedonik. Kegiatan ini menggunakan pendekatan assessing learning yang dibagi menjadi tiga tahap: teori, praktek, dan evaluasi. Sebanyak 30 orang partisipan dari mahasiswa Program Studi Kehutanan Universitas Pendidikan Mandalika dipilih dengan menggunakan purposive sampling. Pelatihan responden sensori menggunakan 2 skala hedonik yaitu: skala hedonik tingkat 5 dan skala hedonik tingkat 9. Sampel yang dijadikan bahan penilaian adalah teh herbal. Partisipan memberikan penilaian dalam parameter warna, aroma, dan rasa. Teh herbal dibuat dalam 4 konsentrasi berbeda untuk melatih sensitifitas partisipan dalam melakukan uji sensori. Hasil evaluasi menggunakan pre-test dan post-test menunjukkan bahwa partisipan memperoleh peningkatan skor rata – rata sebesar 50% berdasarkan aspek kompetensi: penilaian kuantitatif uji sensori, penilaian deskriptif uji sensori, tingkat skala hedonik uji sensori, dan sensitifitas penilaian uji sensori. Skala hedonik tingkat 9 memiliki tingkat kesulitan lebih tinggi dibandingkan skala hedonik tingkat 5 bagi partisipan. Hal ini terlihat dari nilai variabilitas data skala hedonik tingkat 9 (simpangan baku, standard error, dan varian) yang lebih tinggi dibandingkan skala hedonik tingkat 5. Dapat disimpulkan bahwa pelatihan responden sensori pada mahasiswa strata 1 Program Studi Kehutanan Universitas Pendidikan Mandalika mampu meningkatkan pemahaman partisipan terkait uji sensori sebesar rata – rata 50% dengan efektifitas lebih tinggi pada skala hedonik tingkat 5 dibandingkan skala hedonik tingkat 9. Direkomendasikan untuk menggunakan skala hedonik tingkat 5 dalam pelatihan hingga partisipan mahir dibandingkan memaksakan menggunakan skala hedonik tingkat 9. Food Sensory Respondent Training for Forestry Student of Universitas Pendidikan Mandalika Using Various Hedonic Scale  Sensory respondents are an essential profession that is vital in developing food products in today's modern industrial era. The purpose of this community service activity is to provide sensory respondent training to undergraduate students of the Mandalika Education University Forestry Study Program using a variety of hedonic scales. This activity uses an assessing learning approach divided into three stages: theory, practice, and evaluation. A total of 30 participants from Student of Forestry Study Program of Universitas Pendidikan Mandalika are chosen using purposive sampling. The training of sensory respondents used hedonic scale level 5 and hedonic scale level 9. The sample used as the assessment material was herbal tea. Participants rated the color, aroma, and taste parameters. Herbal tea was made in 4 different concentrations to train participants' sensitivity in conducting sensory tests. Evaluation results using pre-test and post-test showed that participants obtained an average score increase of 50% based on competency aspects: quantitative assessment, descriptive assessment, hedonic scale level, and sensitivity of sensory test assessment. Hedonic scale level 9 has a higher difficulty level than the hedonic scale level 5 for participants. This result can be seen from the value of the hedonic scale 9 data variability (standard deviation, standard error, and variance), which is higher than the hedonic scale level 5. It can be concluded that the training of sensory respondents increased participants' understanding of sensory testing by an average of 50% with higher effectiveness on the hedonic scale level 5 than the hedonic scale level 9. It is recommended that sensory training for participant should be focused on hedonic scale level 5 instead of hedonic scale level 9
THE RECENT DEVELOPMENT OF AGARWOOD PRODUCT INVENTION IN INDONESIA Triandini, I Gusti Agung Ayu Hari; Wangiyana, I Gde Adi Suryawan
Jurnal Silva Samalas Vol 8, No 1 (2025): Juni 2025
Publisher : Universitas Pendidikan Mandalika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/jss.v8i1.16539

Abstract

The invention of agarwood is crucial for the downstream application of agarwood research results in Indonesia. This study aims to review the invention of agarwood in Indonesia over the past 8 years. According to the Indonesian Intellectual Property Database, the average number of agarwood inventions in Indonesia from 2018 to 2025 is approximately five inventions per year. This number is much lower than the average number of agarwood publications during the same period, which can reach 81 publications per year. Agarwood leaf utilisation accounts for the dominant proportion of the invention, which is equally derived from the Aquilaria and Gyrinops genera. Most of the invention is intended to produce health products that confirm the health-beneficial effects of agarwood, based on research. The invention of agarwood in Indonesia was dominated by simple patents, which are easier to register compared to other types of patents. The proportion of rejected inventions to granted inventions is 1:6, indicating a medium difficulty level of invention registration in Indonesia. The invention right holder is dominated by higher education institutions (70%), followed by research institutions with a proportion of less than 20%. Invention registration location data reveal the uneven distribution of agarwood inventions, which is dominated by three islands: Java, Sumatra, and Kalimantan. It can be concluded that the invention of agarwood in Indonesia is very limited compared to the number of publications, with a minimal contribution from the Industrial sector.
Co-Authors . Akram Aini, Husnul Akhmad Sukri Akram Akram, . Anita Nugraheni, Yosephin Martha Maria Anri Anri Arbi Sanjaya Baharudin Baharudin Cep Ahmad Muhtar Dewi, Ni Putu Ety Efendi Iskandar Elly Purwanti Farouq Isbulloh Fathurrahman Fathurrahman Fatihatum, Fatihatum Gunawan, Frendi Hafiz, Yusron Hairani Hairani Hairani Hendriko, Albert Hidayah, Zoya Saharani Hidayat Wicaksono Hidayati, Diana I Gde Dharma Atmaja I Gusti Agung Ayu Hari Triandini Irama, Ade Isbulloh, Farouq Isviyanti, Isviyanti Kandisa, Amelia Kemas Usman Kesumajayadi, Lalu Kurnia, Nova Lutfi Anggadhania Lutfi Anggadhania Malik, Nina Malik, Sukardi Masrilurrahman, LL. Suhirsan Mirawati, Baiq Nahlunnisa, Hafizah Ni Made Gita Gumangsari Ni Made Gita Gumangsari Nova Kurnia Putri, Dina Soes Putu Surya Wedra Lesmana Raden Roro Narwastu Dwi Rita Radjali Amin Rahma Ziska Rosa Martadiana Sad Kurniati Wanitaningsih Sad Kurniati Wanitaningsih Sad Kurniati Wanitaningsih Sadir, Muhammad Salman Al Farisi, Salman Al Sami'un Sarowan Wahid Sembiring, Rinawati Sukardi Malik Sumarlin, Muhamad Wahyu Prihanta Wahyu Yuniati Nizar Wanitaningsih, Sad Kurniati Wayan Wangiyana Wiranto Wiranto Wulandari, Febriana Wulandari, Febriana Tri Yani Mulyani Yayan Suherna Putri Yulia Ratnaningsih Yulia Ratnaningsih Yulia Ratnaningsih Zarkasi Nur