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All Journal Jurnal Sains dan Teknologi Pangan Martabe : Jurnal Pengabdian Kepada Masyarakat AGRITEKNO, Jurnal Teknologi Pertanian EKOLOGIA : Jurnal Ilmiah Ilmu Dasar dan Lingkungan Hidup JURNAL BUDIDAYA PERTANIAN Tropical Small Island Agriculture Management Agrikan: Jurnal Agribisnis Perikanan Jurnal Agrosilvopasture-Tech MARSEGU : Jurnal Sains dan Teknologi
Augustyn, Gelora Helena
Jurusan Teknologi Hasil Pertanian Fakultas Pertanian Universitas Pattimura, Jl. Ir. M. Putuhena Kampus Poka Ambon 97233
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Earth & Planetary Sciences Education Engineering Environmental Science Mathematics Social Sciences

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ANALISA KANDUNGAN GIZI DUA JENIS TEPUNG BIJI MANGGA (Mangifera indica L) SEBAGAI BAHAN PANGAN MASYARAKAT KECAMATAN MOLA, KABUPATEN MALUKU BARAT DAYA Gelora H Augustyn; Rachel Breemer; Imanuel Lekipiouw
AGRITEKNO: Jurnal Teknologi Pertanian Vol 5 No 1 (2016): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2016.5.1.26

Abstract

Manggo (Mangifera indica) seed is one of the high yield carbohydrate source and can be functioned both as food and as an alternative food source. Processing of mango seed into flour can not only improve food diversification but also can made it to be classified as high valued commodities. In addition flour made from mango seed are meant to reduce the number of spoiled seed as well as discarded seed, and it can also be used as basic ingreditent for various processed product. This research was aimed both to study and to know the nutritional content two types of mango seed flours. A Completely Randomized Experimental Design (CRD) with types of mango seed as treatment was applied. The levels of the treatment including “Madu” mango seed flour and “Arummanis” mango seed flour. Observed variables were moisture, ash, carbohydrate, protein, colour and aroma. Result showed that flour made from different type of mango seed had difference multitional content. Flour from “Madu” mango seed had the moisture, ash, carbohydrate, and protein content of 15.00, 1.06, 48.11, and 3.48%, respectively. Whereas flour from “Arummanis” seed had the respected values of 12.34, 0.97, 52.74, and 3.40%, consectively. The colour of the flour was found to be white (2.75) and it had the aroma of mango imparted (2.71).
PENGARUH KONSENTRASI BUBUR BUAH PISANG TONGKA LANGIT (Musa troglodytarum) DAN CARBOXYL METHYL CELULOSE TERHADAP SIFAT KIMIA DAN ORGANOLEPTIK SORBET AIR KELAPA Gelora H Augustyn; Dian Rumalean
AGRITEKNO: Jurnal Teknologi Pertanian Vol 5 No 2 (2016): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2016.5.2.42

Abstract

This study has an objective to determine the influence the concentration of tongka langit banana fruit pulp and CMC on the coconut water sorbet that was produced. This research used factorial completely randomized design (CRD) with two factors consisting of the concentration of banana fruit pulp 50 g, 100 g, 150 g and the concentration of CMC 0 g, 0,5 g, 0,75 g, 1 g. The data were statistically tested using analysis of variance according to the design used, followed by test of honestly significant difference (HSD). The results indicated that the concentration of tongka langit banana fruit 150 g and CMC 1 g produced a good coconut water sorbet, with vitamin C 0.018%, total acids 1.64%, and total sugar 18.1%. Organoleptic values of the attribute value of taste 3.53 and color 4.03.
ANALISA KANDUNGAN GIZI TEPUNG KACANG GUDE HITAM (Cajanus cajan) DENGAN BEBERAPA PERLAKUAN PENDAHULUAN Gelora H Augustyn; Erynola Moniharapon; Sani Resimere
AGRITEKNO: Jurnal Teknologi Pertanian Vol 6 No 1 (2017): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2017.6.1.27

Abstract

This study was aimed to determine the nutrient content of the black pigeon pea flour that has been subjected to several pre-treatments. A completely randomized experimental design was applied in this study that consisted of four levels of treatments replicated 3 times. The results showed that either moisture, protein, fat, carbohydrate, or fiber content were significantly influenced by pre-treatments on processing of the black pigeon pea flour. However, the ash content was not significantly affected. The best result was obtained by A2 treatment that produced the black pigeon pea flour with the moisture, ash, protein, fat, carbohydrate and fiber contents of 6.16%, 0.94%, 24.32%, 2.94%, 65.64%, and 3.21%, respectively.
PENGARUH PENAMBAHAN TEPUNG DAUN KELOR (Moringa oleifera) TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN KIMIA BISKUIT MOCAF (Modified Cassava Flour) Gelora Helena Augustyn; Helen Cynthia Dewi Tuhumury; Matheos Dahoklory
AGRITEKNO: Jurnal Teknologi Pertanian Vol 6 No 2 (2017): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2017.6.2.52

Abstract

The purpose of the research was to analyse the effect of Moringa leaf flour on the organoleptic and chemical properties of mocaf biscuit. A completely randomized experimental design was applied with single factor having a levels of flour adition, P1 (0:100), P2 (3:100), P3 (6:100) dan P4 (9:100). Result showed that nutritional content of moringa leaf flour on moisture, protein, vitamin C and carbohydrate contents were 9.57%, 26.02%, 1.2% and 51.91% respectively. Mocaf biscuit made of P2 (3:100) was found to be the best product with the moisture, ash, fat, protein, vitamin C, and carbohydrate content of 2.74%, 1.41%, 2.20%, 11.15%, 10.12%, 0.25% and 72.12% subsequently. The biscuit made with this P2 result in organoleptic properties that were mostly prefered by panelists on colour (3.20), aroma (3.22), texture (3.32), taste (3.20) and overall (3.41). Keywords: biscuit, mocaf, moringa leaf flour ABSTRAK Penelitian bertujuan untuk menganalisa pengaruh penambahan tepung daun kelor terhadap karakteristik organoleptic dan kimia biskuit mocaf. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) Faktor Tunggal dengan 1 taraf perlakuan penambahan tepung daun kelor (P) dan tepung mocaf dengan tiga kali ulangan. Taraf perlakuan dalam penelitian yaitu: P1 (0:100), P2 (3:100), P3 (6:100), dan P4(9:100). Hasil penelitian menghasilkan kandungan gizi tepung daun kelor yaitu: 9,57% kadar air, 7,85% kadar abu, 4,03% kadar serat, 2,52% kadar lemak, 26,02% kadar protein, 1,92% kadar vitamin C dan 51,91% kadar karbohidrat, sedangkan biskuit mocaf dengan perlakuan P2 (3:100) memiliki 2,74% kadar air, 1,41% kadar abu, 2,20% kadar serat, 11,52% kadar lemak, 10,12% kadar protein, 0,25% kadar vitamin C, dan 72,38%. Hasil uji organoleptik, panelis menyukai biskuit mocaf untuk tingkat kesukaan terhadap warna 3,20 (suka), aroma 3,22 (suka), tekstur 3,32 (suka), rasa 3,20 (suka), dan overall 3,41 (suka). Kata kunci: biskuit, mocaf, tepung daun kelor
Studi Keamanan Mikrobiologis Makanan Jajanan Anak Sekolah Dasar di Kecamatan Leitimur Selatan Pulau Ambon Gelora Helena Augustyn; Erynola Moniharapon; Linersya Patty
AGRITEKNO: Jurnal Teknologi Pertanian Vol 7 No 1 (2018): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2018.7.1.21

Abstract

Snacks school children is one of the factors that affect the even health of children. This study aimed to evaluate the safety of street food that primary school children in terms of aspects microbiological at six locations elementary school in the South Leitimur subdistrict. This study is a descriptive study using quantitative and qualitative research methods. Observations carried out to describe the condition in addition to snack, also made recording of street food sellers (age, sex, educaion, and years of service). Conditions snack food microbiological laboratory analyzes, including qualitative tests (analysis of total microbes, E. Coli testing, Salmonella sp, and Shigella sp). The result showed all kinds of snack food free off three types of bacteria (Salmonella sp.). The result showed all kinds of snack food free of three types of bacteria (Salmonella sp, E. Coli, and Shigella sp.). But the five types of snack food contaminated by namely the four types of fungus Penicillium sp, Nigrospora oryzae, Mucor sp, and Absidia sp. Implementation of sanitation and hygiene has not performed optimally by street food sellers in the elementary school in the South Leitimur subdistrict. Keywords: snack food, study microbiological safety, snack food elementary school children ABSTRAK Jajanan anak sekolah merupakan salah satu faktor yang mempengaruhi kesehatan anak sekolah. Penelitian ini bertujuan untuk mengevaluasi keamanan makanan jajanan anak sekolah dasar yang ditinjau dari aspek mikrobiologisnya pada enam lokasi Sekolah Dasar di Kecamatan Leitimur Selatan. Penelitian ini merupakan penelitian deskriptif dengan mnggunakan metode penelitian kuantitatif dan kualitatif. Observasi selain dilakukan untuk mendeskripsikan kondisi jajanan, juga dilakukan pencatatan terhadap penjual makanan jajanan (umur, jenis kelamin, pendidikan, dan masa kerja). Kondisi mikrobiologis makanan jajanan dianalisis di laboratorium, meliputi uji kualitatif dan kuantitatif (analisa total mikroba, uji E. coli, Salmonella sp, dan Shigella sp.). Hasil penelitian menunjukkan semua jenis makanan jajanan terbebas dari tiga jenis bakteri (E. coli, Salmonella sp. dan Shigella sp.), tetapi lima jenis makanan terkontaminasi oleh empat jenis jamur yaitu Penicillium sp, Nigrospora oryzae, Mucor sp, dan Absidia sp. Penerapan sanitasi dan hygiene belum dilakukan secara optimal oleh penjual makanan jajanan di lingkungan Sekolah Dasar Kecamatan Leitimur Selatan. Kata kunci: makanan jajanan, studi keamanan mikrobiologis, jajanan anak sekolah dasar
Analisis Kandungan Gizi dan Uji Organoleptik Berbagai Jenis Enbal (Oleh-Oleh Khas Kota Tual) di Kabupaten Maluku Tenggara Gelora Helena Augustyn; Erynola Moniharapon; Arnold Ohoirat
AGRITEKNO: Jurnal Teknologi Pertanian Vol 7 No 2 (2018): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2018.7.2.43

Abstract

The purpose of this study to determine how much the nutrients contained in each type of enbal and organoleptic tests to determine how much consumen acceptance. This research uses descriptive test with five variables observation with two replications namely: enbal usual, enbal nuts, enbal chocolate and enbal cheese. The results of research to produce the nutrients in enbal cheese ypes are: water content of 7,78%, ash content of 1,22%, 1,39% protein content, fat content 24,29% and 65,32% carbohydrate content. Organoleptic test result with the higest level of preference panel is on enbal cheese with value of 3,56. Keywords: consumer acceptance, enbal, organoleptic tests ABSTRAK Tujuan penelitian ini untuk mengetahui berapa besar kandungan gizi yang terdapat dalam setiap jenis enbal dan uji organoleptik untuk mengetahui seberapa besar daya terima konsumen. Penelitian ini menggunakan pengujian deskriptif dengan lima variabel pengamatan dengan dua kali ulangan yaitu: enbal biasa, enbal kacang, enbal coklat, dan enbal keju. Hasil penelitian menunjukkan bahwa kandungan gizi pada jenis enbal keju yaitu kadar air 7,78%, kadar abu 1,22%, kadar protein 1,39%, kadar lemak 4,29% dan kadar karbohidrat 65,32%. Hasil uji organoleptik dengan tingkat kesukaan panelis tertinggi terhadap rasa yaitu pada jenis enbal keju, dengan nilai 3,46, kesukaan panelis tertinggi terhadap tekstur yaitu pada jenis enbal kacang dengan nilai 2,73. Kesukaan panlies secara menyeluruh atau overall yang tertinggi terdapat pada jenis enbal keju dengan nilai 3,56. Kata kunci: daya terima konsumen, enbal, uji organoleptik
Pengaruh Edible Coating Jenis Pati Terhadap Mutu Buah Tomat Selama Penyimpanan Gilian Tetelepta; Priscillia Picauly; Febby J. Polnaya; Rachel Breemer; Gelora H Augustyn
AGRITEKNO: Jurnal Teknologi Pertanian Vol 8 No 1 (2019): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2019.8.1.29

Abstract

This research was aimed to assess the effects of starch type as edible coatings on tomato fruit during storage. A completely randomized experimental design with two factor of treatment. i.e, starch type (no coating, tuni sago starch, cassava starch, and Fe’i banana starch) and storage time (5, 10, and 15 days). Variables observed including hardness, weight loss, vitamin C, total acidity and lycopene content. Results showed that stored for 15 days without coating resulted in significant decrease in hardness, vitamin C content, total acidity, and increase in weight loss and lycopene content. Whereas tomato fruits coated with tuni sago, cassava and tongka langit banana starches was found to be more effective in maintaining the quality of the tomatoes during storage. Keywords: cassava starch, edible coating, Fe’i banana starch, tuni sago starch, tomato ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh jenis pati untuk edible coating buah tomat selama penyimpanan. Rancangan yang digunakan dalam penelitian ini adalah rancangan acak lengkap faktorial, terdiri dari dua faktor yaitu jenis pati (tanpa coating, pati sagu tuni, pati ubi kayu, pati pisang tongka langit) dan lama penyimpanan (5, 10, dan 15 hari). Variabel yang diamati adalah kekerasan, susut bobot, vitamin C, total asam dan likopen. Hasil penelitian menunjukkan bahwa buah tomat yang disimpan hingga hari ke-15 tanpa coating secara signifikan mengalami penurunan kekerasan, vitamin C, total asam dan mengalami kenaikan susut bobot dan likopen. Sedangkan buah tomat yang di-coating dengan pati sagu tuni, ubi kayu, pisang tongka langit efektif dalam mempertahankan mutu tomat selama penyimpanan. Kata kunci: edible coating, pati sagu tuni, pati ubi kayu, pati pisang tongka langit, tomat
Analisis Fisikokimia Beberapa Jenis Tepung Jagung (Zea mays L.) Asal Pulau Moa Kabupaten Maluku Barat Daya Gelora Helena Augustyn; Gilian Tetelepta; Ida Rina Abraham
AGRITEKNO: Jurnal Teknologi Pertanian Vol 8 No 2 (2019): AGRITEKNO, Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2019.8.2.58

Abstract

Red, yellow and white corn are types of corn locally originate from Moa Island. These three types of corn are still consumed and processed traditionally, whereas these can be processed into flour as basic ingredients for food diversification. The aim of the research was to determine physicochemical properties of types of flour from several corn types of Moa Island, South west Moluccas Regency. Results showed that flour yield were in the ranger of 84.73-91.98%, bulk density of 0.83 g/cm3. moisture of 5.38-6.01%, ash content of 0.26-0.44%, fat content of 0.39-0.43%, protein content of 8.01-8.39%, carbohydrate of 84.92 -86.36%, and fiber content of 8.56-9.36%. Keywords: corn flour, local varieties, Moa Island, physicochemical characteristics ABSTRAK Jagung merah, jagung kuning, dan jagung putih merupakan jenis jagung lokal yang berasal dari Pulau Moa. Ketiga jenis jagung tersebut oleh masyarakat setempat masih diolah secara tradisional, padahal jagung-jagung tersebut dapat diolah menjadi tepung sebagai bahan dasar untuk diversifikasi pangan. Tujuan penelitian ini adalah mengkarakteristik sifat fisikokimia beberapa jenis tepung jagung asal Pulau Moa Kabupaten Maluku Barat Daya. Hasil penelitian menunjukkan bahwa nilai rendemen tepung jagung berkisar antara 84,73-91,98%, densita kamba memiliki nilai yang sama yaitu 0,83 g/cm3 kadar air berkisar antara 5,38-6,01%, kadar abu berkisar antara 0,26-0,44%, kadar lemak berkisar antara 0,39-0,43%, kadar protein berkisar antara 8,01-8,39%, kadar karbohidrat berkisar antara 84,92-86,36%, dan kadar serat berkisar antara 8,56-9,36%. Kata kunci: karakteristik fisikokimia, tepung jagung, Pulau Moa, varietas lokal
AKURASI KARAKTERISASI TINGKAT IN SITU TANAMAN UBI JALAR PADA DUA KECAMATAN DI KABUPATEN SERAM BAGIAN BARAT Helen Hetharie; Simon H T Raharjo; Gelora H Augustyn; Marietje Pesireron
JURNAL BUDIDAYA PERTANIAN Vol 13 No 2 (2017): Jurnal Budidaya Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jbdp.2017.13.2.103

Abstract

Morphological characters of above ground plant parts can be used to distinguishsweet potato accessions. The objective of this study was to get a number of diversity of sweet potato accessions based on above ground part morphology and to determine the accuracy of in situ characterization. This study used a survey method in five villages in two sub-districts, namely Inomosol and Huamual Muka, Western Ceram District. The first stage of this study involved in situ characterization, and the second stage involved planting and ex situ morphological characterization of 2-month-old plants which was used sweet potato descriptors. Data were analyzed descriptively and qualitatively. The results showed that there were 25 accessions of sweet potato found in Huamual Muka and Inomosol Sub-districts, as distinguished by leaf shape and color, leaf patterns and leaf lobe number, petiole and stem colors, and vine twisting tendency. Verification results of the above ground morphology showed accuracy of ≥80% in 3 phenotypes in leaf lobe pattern, shape of central leaf lobe, linear middle leaves, leaves with 1, 5 and 7 lobes, green abaxial leaf veins, 2 petiole color phenotypes, purplish red stem, and stem additional colors. Meanwhile, the accuracy of characterization of other phenotypes was 0-76%. Keywords: diversity, ex situ, Ipomoea batatas, Maluku, morphology ABSTRAK Karakter morfologi tajuk ubi jalar dapat digunakan sebagai pembeda antar aksesi. Tujuan penelitian untuk mendapatkan sejumlah klon ubi jalar yang beragam berdasarkan morfologi tajuk serta ketepatan karakterisasi morfologi pada tingkat in situ. Penelitian ini menggunakan metode survei di lima desa pada dua kecamatan yaitu kecamatan Inomosol dan Huamual Muka pada Kabupaten Seram Bagian Barat, Propinsi Maluku. Tahap pertama dengan mengkarakterisasi morfologi tajuk di kebun petani (in situ), dan tahap kedua penanaman dan karakterisasi ex situ di kebun koleksi pada umur tanaman 2 bulan menggunakan deskriptor ubi jalar. Data dianalisis secara deskriptif kualitatif. Hasil penelitian menunjukkan bahwa terdapat 25 aksesi ubi jalar di kecamatan Inomosol dan Huamual Muka yang dibedakan berdasarkan bentuk dan warna daun, pola dan jumlah lekuk daun, warna tangkai dan batang, serta sifat membelit. Hasil verifikasi terhadap karakterisasi in situ didapatkan akurasi ≥80% pada 3 fenotip pada pola lekuk daun, daun dengan bentuk bagian tengah linear, daun dengan jumlah cuping 1, 5 dan 7, tulang daun permukaan bawah berwarna hijau, 2 fenotip pada warna tangkai daun, batang berwarna merah keunguan, serta ada warna tambahan pada batang. Sedangkan akurasi karakterisasi pada fenotip lainnya yaitu 0-76%. Kata kunci: ex situ, Ipomoea batatas, keragaman, Maluku, morfologi
Isolation and Identification of Essential Oil Made From Kisar Sweet Orange Peels Gelora Helena Augustyn; Anthonia Matjora; Vita N Lawalata; Sophia G Sipahelut
Tropical Small Island Agriculture Management Vol 1 No 1 (2021): Tropical Small Island Agriculture Management
Publisher : Pattimura University Ambon Maluku Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (355.519 KB) | DOI: 10.30598/tsiam.2021.1.1.1

Abstract

Kisar sweet orange is an endemic fruit and primary commodity from Kisar Island, Southwest Maluku Regency - Maluku Province. Currently, Kisar sweet orangeswere only consumed as fresh fruit during this time, partially processed into juice and the peels were discarded as wastes. Kisar sweet orange peels can be processed into essential oil to increase their economic value. The essential oil made from orange peels is highly preferable, especially for the middle to upper-class consumers, for health and air-freshening purposes. This essential oil has a higher selling value. This research aims at isolating and identifying the chemical components and quality of essential oil made from Kisar sweet orange peels. This essential oil was isolated using a steam distillation method, and its chemical components were identified using GC-MS instruments.. The research results showed that the essential oil made from Kisar sweet orange peels dried with a cabinet dryer for two days utilizing the steam distillation method provides a yield of 0.53%, with its properties of specific gravity of 0.8457, refractive index of 1.4651 (20°C), acid number of 1.92, ester number of 8.05, and solubility in alcohol of 1:9. The main chemical component of the essential oil made from Kisar sweet orange peels detected by GC-MS is limonene (70.80%).
Co-Authors A. Ayhuan, Sherly Anthonia Matjora Arnold Ohoirat Batuwael, Tusye F Booy, Zikrila M Cynthia G. C. Lopulalan Cynthia G.C. Lopulalan Dian Rumalean Difinubun, Rati R E. Tahitu, Meilvis Ega, La Erynola Moniharapon Erynola Moniharapon Febby J. Polnaya Gay, Muhammad L Genoveva Kabrahubun Gilian Tetelepta Gilian Tetelepta Helen Hetharie Holimombo, Jaetuna Ida Rina Abraham Imanuel Lekipiouw Indah Raya Jhelsia Sisilia Tandikura Khairia Latukau Kuncoro, Desta Janu La Ega La Ega Lakalay, Anna V Latuconsina, Hayati Linersya Patty Loilatu, Marliati Lopulalan, Cynthia Mailoa, Meity C Mailoa, Meitycofrida Mardiman, Mardiman Marietje Pesireron Matheos Dahoklory Maulidya B, Zhadilah Nur Meity C Mailoa Meitycorfrida Mailoa Meitycorfrida Mailoa Moniharapon, Erynola Natelda Rosaldiah Timisela Nurjannah, Neima P. N. Damanik, Inta Palijama, Syane Pattikawa, Stevani O Priscillia Picauly Priscillia Picauly Purwokanti, Nining Rachel Breemer Ramadan, Yusirwan Rumfot, Siti N R Salenussa, Regina Sani Resimere Sarman, La Simos H.T Raharjo Sipahelut, Sophia Grace Sitti N A Soulisa Sophia G Sipahelut Sophia G. Sipahelut Sophia Grace Sipahelut Sophia Grace Sipahelut Syane Palijama Syane Palijama Tetelepta, Gilian Tetelepta, Gilian Tualepe, Hatibansa H Tuhumury, Helen C.D. Vita N Lawalata Vita N Lawalata Vita N. Lawalata vita novalina lawalata Vita Novalina Lawalata Yahauubun, Nanta M