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All Journal JURNAL GIZI INDONESIA Journal of Nutrition College Jurnal Gizi Klinik Indonesia Jurnal Gizi dan Pangan Soedirman (JGPS) Jurnal Kesehatan Indonesia SIMBIOSA Jurnal Gizi Kerja dan Produktivitas Jurnal Ilmiah Agribios Edu Dharma Journal: Jurnal penelitian dan pengabdian masyarakat Jurnal Jeumpa Journal of Health and Nutrition Research Journal of Global Nutrition
Setyaji, Diyan Yunanto
Sekolah Tinggi Ilmu Kesehatan Panti Rapih Yogyakarta
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Social Sciences

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EFFECT OF PROBIOTIC AND PREBIOTIC CONSUMPTION ON BLOOD CHOLESTEROL LEVEL IN THE ELDERLY IN POSYANDU MANISJANGAN YOGYAKARTA Setyaji, Diyan Yunanto; Setyani, Fransisca Anjar Rina
Journal of Nutrition College Vol 10, No 3 (2021): Juli
Publisher : Departemen Ilmu Gizi, Fakultas Kedokteran, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jnc.v10i3.30828

Abstract

Background: With advanced age, an increase in lipid profile is associated with the incidence of cardiovascular disease. Previous studies showed that the administration of probiotic and/or prebiotic are effective in improving lipid profiles. However, other studies have also shown that probiotic and prebiotic had insignificant effects on lipid profiles.Objectives: Determined the effects of probiotic and prebiotic on blood cholesterol level in the elderly.Methods: A total of 64 elderly who did not take cholesterol-lowering drugs enrolled in the quasi-experiment pretest-posttest design and were assigned to three interventions and control groups. The subjects in PRE-group consumed 100 grams of mung bean porridge per day; the subjects in PRO-group consumed 65 ml of fermented milk enriched with Lactobacillus casei Shirota strain per day; the subjects in PREPRO-group consumed 100 grams of mung bean porridge and 65 ml of fermented milk enriched with Lactobacillus casei Shirota strain per day. All intervention groups received treatment for 4 weeks. The control group did not receive any treatment during the study. Before and after treatment, cholesterol data was collected. Paired t-test, ANOVA, Post-hoc LSD were used for statistical analysis.Results There was an increase in cholesterol levels in PRE, PRO, PREPRO-groups (12.93 mg/dL; 48.37 mg/dL; and 7.62 mg/dL). Among the three intervention groups, only the consumption of probiotic was significant for changes in blood cholesterol levels (p 0.023). The administration of various interventions did not have a significant effect on changes in cholesterol levels (p 0.246) when compared to the control group.Conclusion: Prebiotic and probiotic do not lower blood cholesterol level in the elderly in Posyandu Manisjangan Yogyakarta.
Bioteknologi Kombucha Bunga Telang (Clitoria ternatea L) Sebagai Antibakteri Salmonella thypi dan Vibrio parahaemolyticus Berdasarkan Konsentrasi Gula Aren Firman Rezaldi; Omat Rachmat; M. Fariz Fadillah; Diyan Yunanto Setyaji; Ahmad Saddam
Jurnal Gizi Kerja dan Produktivitas Vol 3, No 1 (2022): May
Publisher : Fakultas Kedokteran Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52742/jgkp.v3i1.14724

Abstract

Kombucha bunga telang merupakan minuman fermentasi probiotik yang diproduksi oleh konsorsium bakteri dan khamir. Bahan baku utama dalam pembuatan kombucha dalam penelitian ini adalah berupa rebusan bunga telang. Penelitian ini bertujuan untuk mengetahui aktivitas antibakteri kombucha bunga telang pada konsentrasi gula aren yang berbeda-beda. Konsentrasi gula aren yang berbeda-beda untuk digunakan dalam penelitian ini adalah 20%, 30%, dan 40% (b/v). Masing-masing perlakuan diulang sebanyak 3 kali. Kontrol positif yang digunakan dalam penelitian ini adalah kombucha yang berbahan dasar teh hijau, sedangkan kontrol negatif yang digunakan dalam penelitian ini adalah berupa akudes steril. Salah satu metode yang digunakan dalam pengujian antibakteri adalah difusi cakram dengan cara menghitung diameter zona hambat. Fermentasi kombucha bunga telang mempunyai antibakteri pada spektrum sempit. Hal tersebut diindikasikan oleh daya hambatnya terhadap pertumbuhan Salmonella thypi, dan Vibrio parahaemolyticus. Kombucha bunga telang pada konsentrasi gula aren sebesar 40% menunjukkan aktivitas antibakteri terbaik, sehingga konsentrasi gula aren tersebut sebagai substrat pada fermentasi kombucha bunga telang berpotensi untuk dimanfaatkan sebagai inovasi minuman fungsional produk bioteknologi terkini dalam menunjang peningkatan sistem imun
Aktivitas fisik dengan penyakit jantung koroner di Indonesia Diyan Yunanto Setyaji; Yayi Suryo Prabandari; I Made Alit Gunawan
Jurnal Gizi Klinik Indonesia Vol 14, No 3 (2018): Januari
Publisher : Minat S2 Gizi dan Kesehatan, Prodi S2 IKM, FK-KMK UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijcn.26502

Abstract

Background: Coronary heart disease (CHD) is responsible for a substantial amount of early deaths, reduced quality of life and significant costs to the health and social care system. More than 3/4 CHD cases can prevented by lifestyle changes and focus on earlier risk factors management. Physical activity become a reference for the most important of primary and secondary prevention.Objective: To determine the relationship between physical activity and coronary heart disease in Indonesia.Method: This study used a cross-sectional design. Coronary heart disease’s history, physical activity, age, sex, economic status and consumption of fatty food were obtained from Basic Health Research (Riskesdas) 2013. Riskesdas 2013 used multistage cluster sampling. Subject in this study was 374.506 women and 347.823 men above 15 years old in Indonesia who answered the coronary heart disease questions which was selected purposively. Data was analyzed by using descriptive analysis, Chi-Square and multiple logistic regression.Results: Those who did not perform vigorous-intensity physical activity or who only did it less than 80 minutes per week had a higher prevalence of CHD than those who were more active  [2.63 (2.44-2.86); p=0.00].Conclusion: Physical activity had a significant association with CHD events in people above 15 years old in Indonesia. 
Ganyong-kelor snack bar's glycemic index as a diet for diabetics Diyan Yunanto Setyaji; Fransisca Shinta Maharini
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 9, No 2 (2021): Juni
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jgi.9.2.105-110

Abstract

Background: Lack of insulin or the inability of cells to respond to insulin causes high blood glucose levels or hyperglycemia, a hallmark of diabetes. Consumption of foods with a low glycemic index and high fiber has been shown to provide the same benefits as pharmacological therapy in the control of postprandial hyperglycemia and can prevent the incidence of hypoglycemia in people with diabetes. Ganyong (Canna edulis) is a food source of carbohydrates and fiber. Kelor (Moringa oliefera) contains protein and some phytochemical compounds which have a hypoglycemic effect.Objectives: The objective of the study was to analyze the glycemic index of ganyong-kelor snack bars as a diet for diabetics.Materials and Methods: Ten respondents fasted for 10 hours and checked their fasting blood glucose levels, then consumed 105 grams of bread as the reference food. Every 30 minutes after eating, the blood glucose levels were checked. In the following week, after fasted, all respondents consumed 157 grams of a ganyong-kelor snack bar and checked their blood glucose levels every 30 minutes.Results:  Every 100 grams of ganyong-kelor snack bar contains 230.13 kcal, 31.97 grams of carbohydrates, 9.25 grams of fat, and 4.75 grams of protein. In this study, bread was used as a reference food. If bread was corrected with glucose as a reference food, the glycemic index of the ganyong-kelor snack bar was 38.08. The calculation of the glycemic load used the converted-glycemic index and the total carbohydrates contained in 100 grams of the food. Ganyong-kelor snack bar had a glycemic load value of 12.10.Conclusions: Ganyong-kelor snack bar had good nutritional content and was categorized as food with a low glycemic index. The hypoglycemic effect of the ganyong-kelor snack bar came from its high fiber content. Ganyong-kelor snack bar can be consumed as a healthy snack for diabetic people.
Pengaruh Metode Bioteknologi Fermentasi Kombucha Bunga Telang (Clitoria ternatea L.) Sebagai Antibakteri Propinobacterium acne Muhammad Faizal Fathurrohim; Firman Rezaldi; Nurullah Asep Abdilah; M. Fariz Fadillah; Diyan Yunanto Setyaji
SIMBIOSA Vol 11, No 1 (2022): JURNAL SIMBIOSA
Publisher : Universitas Riau Kepulauan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33373/sim-bio.v11i1.4244

Abstract

Penelitian ini bertujuan untuk memberikan informasi ilmiah mengenai aktivitas antibakteri dari suatu fermentasi kombucha bunga telang dari setiap konsentrasi larutan gula yang digunakan. Konsentrasi larutan gula yang digunakan dalam penelitian ini adalah sebesar 20%, 30%, dan 40%. Masing-masing perlakuan diulang sebanyak tiga kali. Kontrol positif berupa kombucha berbahan dasar teh hitam. Kontrol negatif berupa akuades steril. Metode difusi sumuran merupakan salah satu metode yang digunakan dalam pengujian antibakteri dengan cara menghitung diameter zona hambat. Hasil penelitian menunjukkan kombucha bunga telang yang telah difermentasi oleh konsorsium bakteri dan ragi mempunyai aktivitas sebagai antibakteri terhadap Propinobacterium acne pada konsentrasi gula 40% dengan rata-rata diameter zona hambat 12,46 mm yang termasuk ke dalam kategori kuat, sehingga selain berpotensi sebagai minuman probiotik fungsional berpotensi juga sebagai bahan atau zat aktif pada kosmetik seperti krim, serum, sabun wajah, dan spray wajah.
Analisis Potensi Fermentasi Kombucha Bunga Telang (Clitoria ternatea L.) dengan Konsentrasi Gula Stevia sebagai Inhibitor Pertumbuhan Bakteri Patogen Fathurrohim, Muhammad Faizal; Rezaldi, Firman; Safitri , Endang; Setyaji, Diyan Yunanto; Rahmi Fadhillah, Fitri; Fadillah, M. Fariz; Hidayanto, Fajar; Kolo, Yuliana
Jurnal Jeumpa Vol 9 No 2 (2022): Jurnal Jeumpa
Publisher : Department of Biology Education, Faculty of Teacher Training and Education, Samudra University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33059/jj.v9i2.6357

Abstract

Kombucha bunga telang gula stevia merupakan salah satu minuman fermentasi probiotik yang diproduksi melalui konsorsium bakteri dan ragi dengan substrat gula stevia. Bahan baku pembuatan kombucha dalam penelitian ini adalah berupa rebusan bunga telang dimana sampel yang digunakan adalah bunga telang yang berasal dari desa Pekuncen Cilegon. Tujuan penelitian ini adalah untuk mengetahui aktivitas antibakteri kombucha bunga telang pada konsentrasi gula stevia yang berbeda-beda. Konsentrasi gula stevia yang digunakan dalam penelitian ini adalah 20%, 30%, dan 40% (b/v) yang masing-masing diulang sebanyak 3 kali. Kontrol positif yang digunakan berupa teh hijau, sedangkan kontrol negatif yang digunakan dalam bentuk akuades steril. Metode difusi sumuran merupakan salah satu metode yang digunakan dalam pengujian antibakteri untuk menghitung diameter zona hambat. Fermentasi kombucha bunga telang mempunyai aktivitas sebagai antibakteri dalam spektrum luas. Hal tersebut diindikasikan adanya potensi dalam mencegah pertumbuhan bakteri Staphylococcus aureus, Staphylococcus epidermidis, Pseudomonas aeruginosa, dan Escherichia coli. Kombucha bunga telang pada konsentrasi gula Stevia sebesar 40% memiliki aktivitas antibakteri tertinggi, sehingga konsentrasi gula stevia tersebut berpotensi sebagai inovasi terkini pada produk bioteknologi fermentasi dalam menunjang aspek imunitas.
PENGARUH PENAMBAHAN TEPUNG KACANG KEDELAI (Glycine max) TERHADAP KADAR PROTEIN DAN MUTU ORGANOLEPTIK CILOK Aninditia, Angelina Avida; Setyaji, Diyan Yunanto; Pujiastuti, Veronica Ima
Journal of Nutrition College Vol 12, No 4 (2023): Oktober
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jnc.v12i4.37505

Abstract

ABSTRACTBackground: Snack foods such as cilok made from tapioca flour and wheat flour only contain high energy and lack other nutrients, especially protein. One effort to increase the nutritional value of cilok is to add protein sources such as soybeans.Objectives: The purpose is determine the effect of adding soybean flour on protein content and organoleptic properties including color, odor, texture, taste, and overall preference in cilok.Methods: Experimental research with designed using completely randomized design. There is one control group/F0 (tapioca flour and wheat flour 1:1) and three treatment groups with the addition of soybean flour, namely F1 (10%), F2 (20%), and F3 (30%). Organoleptic properties was analyzed by Friedman Test, if significant (p value <0,05) continued with Wilcoxon Test. The protein content was analyzed descriptively.Results: The highest cilok protein content was 6,92% in F3 treatment. The results of the organoleptic properties showed that there was a significant effect on the color, odor, texture, taste, and overall preference. The most superior cilok formulation after F0 was the color F1 (2,10±1,06) yellow category, the odor F2 (3,60±0,89) slightly strong category, the texture F1 (3,43±0,67) slightly chewy category, the taste F1 (3,43±0,81) kinda delicious category, and the overall preference F1 (3,33±0,88) was kinda like category.Conclusion: The more addition of soybean flour in cilok will increase the protein content and significantly affect the color (more brown), odor (more strong), texture (less chewy), taste (less delicious), and decreased the overall preference of the cilok.Keywords : cilok; protein content; organoleptic properties; soybean flour ABSTRAKLatar belakang: Makanan jajanan seperti cilok yang terbuat dari tepung tapioka dan tepung terigu hanya mengandung energi tinggi dan kurang mengandung zat gizi lainnya, terutama protein. Salah satu upaya untuk meningkatkan nilai gizi cilok adalah dengan menambahkan sumber protein seperti kacang kedelai.Tujuan: untuk mengetahui pengaruh penambahan tepung kacang kedelai terhadap kadar protein serta mutu organoleptik meliputi warna, aroma, tekstur, citarasa, dan kesukaan keseluruhan cilok.Metode: Jenis penelitian eksperimental dengan Rancangan Acak Lengkap (RAL). Terdapat satu kelompok kontrol/F0 (tepung tapioka dan tepung terigu 1:1) dan tiga kelompok perlakuan penambahan tepung kacang kedelai yaitu F1 (10%), F2 (20%), dan F3 (30%). Data uji mutu organoleptik yang diperoleh kemudian dianalisis dengan Friedman Test. Apabila hasilnya signifikan (p < 0,05) maka dilanjutkan dengan uji Wilcoxon. Sedangkan kadar protein dianalisis secara deskriptif.Hasil: Kadar protein cilok tertinggi 6,92% pada perlakuan F3. Uji mutu organoleptik menunjukkan bahwa terdapat pengaruh nyata terhadap warna, aroma, tekstur, citarasa, dan kesukaan keseluruhan cilok dengan penambahan tepung kacang kedelai. Formulasi cilok yang paling unggul setelah F0 yaitu warna F1 (2,10±1,06) kategori kuning, aroma F2 (3,60±0,89) kategori agak langu, tekstur F1 (3,43±0,67) kategori agak kenyal, citarasa F1 (3,43±0,81) kategori agak enak, dan kesukaan keseluruhan F1 (3,33±0,88) kategori agak suka.Simpulan: Semakin banyak penambahan tepung kacang kedelai dalam cilok akan meningkatkan kadar protein serta berpengaruh nyata terhadap warna (semakin agak coklat), aroma (semakin langu), tekstur (semakin tidak kenyal), citarasa (semakin tidak enak), dan menurunkan kesukaan keseluruhan cilok.Kata Kunci : cilok; kadar protein; mutu organoleptik; tepung kacang kedelai
The Effect of Yogurt Consumption with the Addition of Red Beet (Beta Vulgaris) on The Blood Pressure of Students in Carolina Dormitor Wicaksana, Pramudya Satria; Setyaji, Diyan Yunanto; Lubijarsih, Maria Amrijati
Edu Dharma Journal :Jurnal penelitian dan pengabdian masyarakat Vol 7, No 2 (2023): Edu Dharma Journal: Jurnal Penelitian Dan Pengabdian Masyarakat
Publisher : Sekolah Tinggi Ilmu Kesehatan Widya Dharma Husada Tangerang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52031/edj.v7i2.632

Abstract

Hypertension is a disease with a systolic blood pressure of more than 140 mmHg and a diastolic blood pressure of more than 90 mmHg. Yogurt and red beet (Beta vulgaris) have been known as foods containing potassium which is associated with lowering blood pressure. This study aims to determine the effect of giving yogurt with the addition of red beet on the blood pressure of college students in the Carolina Dormitory. This research was conducted with True Experiment Design, Pretest – Posttest with Control Group. The subjects used were 24 Carolina Dormitory students who were divided into 3 groups, including the control group (consuming yogurt), treatment group 1 (consuming yogurt and 50ml red beetroot), and treatment group 2 (consuming 100ml yogurt and red beetroot). The intervention was carried out in the afternoon for 6 days. Different test before and after intervention using paired t-test. Test the differences between groups using the One-Way ANOVA test. Potassium levels in each formulation were not significantly different (p0.05). Yogurt products with 100 ml of red beet have the highest potassium content. After receiving treatment for 6 days, all groups experienced a significant decrease in systolic and diastolic blood pressure (p0.05) compared to before treatment. Consumption of 100 ml of yogurt and 100 ml of red beetroot was able to reduce systolic blood pressure by 9.63 mmHg and diastolic blood pressure of 9.00 mmHg, but had no significant difference (p0.05) when compared to other groups. It can be concluded that the consumption of yogurt can lower blood pressure while the addition of beets to yogurt does not provide a significant difference in the effect of decreasing systolic and diastolic blood pressure.
FORMULASI DAN KARAKTERISASI SIFAT SENSORIS MINUMAN KESEHATAN SARI SALAK DENGAN PENAMBAHAN BUNGA TELANG DAN ROSELA Purnawijayanti, Hiasinta Anatasia; Nai, Hildagardis Meliyani Erista; Setyaji, Diyan Yunanto
Jurnal Gizi dan Pangan Soedirman Vol 7 No 1 (2023): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (541.969 KB) | DOI: 10.20884/1.jgipas.2023.7.1.7575

Abstract

Berbagai jenis bunga yang dapat dimakan (edible flower) kaya akan pigmen yang potensial digunakan sebagai pewarna. Edible flower juga berpotensi sebagai sumber senyawa fungsional seperti antioksidan. Penelitian bertujuan untuk mendapatkan formula sari salak kaya antioksidan dengan penambahan bunga telang dan rosela serta mengetahui karakteristik sensorisnya. Penelitian eksperimental dilaksanakan dengan rancangan acak lengkap dengan 3 kali ulangan perlakuan. Data dianalisis dengan ANOVA dan perbedaan antar sampel diuji dengan least significance difference, menggunakan program SPSS 21. Hasil penelitian menunjukkan bahwa ekstraksi dengan perebusan potongan salak dalam air mendidih selama 15 menit menghasilkan sari salak dengan kenampakan paling menarik (jernih) dan kadar padatan terlarut paling tinggi (1175 mg/l), vitamin C (7,04 mg/100ml), total fenolik (40,73mg GAE/100 ml), dan aktivitas antioksidan (56,75% RSA). Survey dengan 55 responden menunjukkan responden lebih tertarik pada sari salak dengan warna biru yang kurang pekat dan warna merah yang lebih pekat. Pengujian sensoris dengan melibatkan 44 panelis menunjukkan penambahan bunga telang tidak mempengaruhi citarasa dan after taste, menurunkan skor kenampakan dan keseluruhan sari salak. Penambahan rosela meningkatkan skor kenampakan, citarasa dan aftertaste dan tidak mempengaruhi skor kesukaan keseluruhan sari salak.
Hubungan Antara Praktik Pemberian Makan dan Kedisiplinan Penimbangan Berat Badan dengan Kejadian Underweight pada Anak Balita Usia 24-59 Bulan di Wilayah Kerja Puskesmas Pengasih II Kabupaten Kulon Progo Wibowo, Laurensia Jhuliviany Jati; Setyaji, Diyan Yunanto; Setyaning, Ruth Surya Wahyu
Jurnal Kesehatan Indonesia Vol 15 No 2 (2025): Maret 2025
Publisher : HB PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33657/jurkessia.v15i02.1047

Abstract

Underweight is a condition of malnutrition characterized by thin body weight or below normal. Parenting patterns related to feeding and weighing practices are one of the factors causing underweight. Poor nutritional status has an impact on growth disorders, low cognitive abilities and Intelligence Option values. This study aims to determine the relationship between feeding practices and weighing discipline with the incidence of underweight in toddlers aged 24-59 months in the working area of the Pengasih II Health Center, Kulon Progo Regency. The design of this study was cross-sectional. Data were obtained by interview using a questionnaire. The sampling technique was clustered random sampling. The number of research subjects was 176. Data analysis used descriptive analysis, Chi-square, and Binary Logistic Regression. There is a significant relationship between feeding practices (OR=2.256, p=0.023) and weighing discipline (OR=4.175, p=0.002) with the incidence of underweight in toddlers aged 24-59 months (p>0.05). The prevalence ratio of underweight in children aged 24-59 months is more often found in parents who are not disciplined in weighing their children every month and inappropriate feeding practices by parents in children. It can be concluded that there is a significant relationship between feeding practices and weighing discipline in children aged 24-59 months with the incidence of underweight.
Co-Authors Abdilah, Nurullah Asep Ahmad Saddam Aninditia, Angelina Avida Arti Wahyu Utami Cahyono, Andri Tri Dyah Rohma Wati Fadillah, M Fariz Faizah, Nai’matul Retno Firman Rezaldi Firman Rezaldi Fransisca Shinta Maharini Gunawan, I Made Alit Hiasinta Anatasia Purnawijayanti Hildagardis Meliyani Erista Nai I Made Alit Gunawan iskandar, slamet Junaedi, Candra Kusumiyati Lestari, Nugraheni Tri Lubijarsih, Maria Amrijati M. Fariz Fadillah M. Fariz Fadillah M. Fariz Fadillah Mardianto Maritha, Vevi Meike Mayasari Mochammad Imron Awalludin Mu’jijah, Mu’jijah Muhammad Faizal Fathurrohim Nurvadilah, Eva Purbanova, Reni Rachmat, Omat Rahmi Fadhillah, Fitri Resti Wijayanti, Fitria Eka Rezaldi, Firman Safitri , Endang Setyani, Fransisca Anjar Rina Setyaning Jati, Yacinta Adies Setyaning, Ruth Surya Wahyu Sulistyani, Theresia Deby Suminar, Erny Suryani, Isti Ucu Wandi Somantri Veronica Ima Pujiastuti Wibowo, Laurensia Jhuliviany Jati Wicaksana, Pramudya Satria Yayi Suryo Prabandari Yayi Suryo Prabandari Yenny, Ratna Fitry Yudhayanti, Titik Yuliana Kolo