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All Journal Jurnal Teknologi Industri Pertanian Jurnal Presipitasi : Media Komunikasi dan Pengembangan Teknik Lingkungan Agrointek Jurnal Pangan dan Agroindustri Warta IHP (Warta Industri Hasil Pertanian) Jurnal Sains dan Teknologi Pangan Jurnal Ergonomi dan K3 Jurnal Media Pertanian Indonesian Food Science and TechnologyJournal Jurnal Teknologi & Industri Hasil Pertanian Jurnal Agroecotania : Publikasi Nasional Ilmu Budidaya Pertanian Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Abdi Masyarakat Jurnal Inovasi dan Teknologi Pembelajaran (JINOTEP) Kajian dan Riset Dalam Teknologi Pembelajaran Bubungan Tinggi: Jurnal Pengabdian Masyarakat JOURNAL OF HUMANITIES, SOCIAL SCIENCES AND BUSINESS (JHSSB) Journal of Applied Agricultural Science and Technology Jurnal Karya Abdi Masyarakat Jurnal Ilmiah Ilmu Terapan Universitas Jambi
Addion Nizori
Fakultas Pertanian, Universitas Jambi
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Other

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ISOLASI DAN IDENTIFIKASI BAKTERI ASAM LAKTAT TEMPOYAK ASAL JAMBI DARI BERBAGAI KOSENTRASI GARAM Nizori, Addion; Prayogi, Nanda; Mursalin, Mursalin
Jurnal Sains dan Teknologi Pangan 2017: PROSIDING SEMINAR NASIONAL FKPT-TPI 2017
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (25.875 KB)

Abstract

Tempoyak adalah makanan tradisional khas Jambi  yang banyak peminatnyakarena cita rasa gurih dan aromanya yang khas. Tempoyak terbuat dari dagingdurian tanpa biji melalui proses fermentasi yang disimpan beberapa hari dalamkondisi lingkungan an-aerob. Tujuan penelitian ini adalah untuk identifikasibakteri asam laktat (BAL) dari tempoyak yang terbentuk  dari penambahanberbagai kosentrasi garam (0, 1%, 2%, 3% dan 4%) selama 1 minggu masapenyimpanan serta melihat karakteristik fisik, kimia dan sensori tempoyak yangdihasilkan. Dari hasil pengamatan identifikasi secara mikrobiologi  kolonibakteri asam laktat berbentuk bulat dan bewarna putih susu, gram positif (+),reaksi katalase negatif. Sedangkan analisa sensori karakteristik tempoyak yangdihasilkan adalah bewarna kuning muda, rasa asam, tekstur agak lunak, aromatempoyak tajam dan disukai panelis penampakan tempoyak secara keseluruhan.Karkteristik fisik dihasilkan dengan pH berkisar antara 3,61 – 3,95 dan totalpadatan terlarut berkisar antara 1,90 – 3,50. Kata kunci: Tempoyak, kosentrasi garam, Bakteri asam laktat.
KARAKTERISTIK EKSTRAK KULIT BUAH NAGA MERAH (Hylocereus Polyrhizus) DENGAN PENAMBAHAN BERBAGAI KOSENTRASI ASAM SITRAT SEBAGAI PEWARNA ALAMI MAKANAN Addion Nizori; Nola Sihombing; Surhaini
Jurnal Teknologi Industri Pertanian Vol. 30 No. 2 (2020): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24961/j.tek.ind.pert.2020.30.2.228

Abstract

Nowadays, the use of natural colorant and additives is very important for increasing consumer acceptability in processed foods. Anthocyanins are commonly used as natural colorants in the food industry. As unstable natural pigments they need protection. This study aimed to determine the characteristics of red dragon fruit peel extracts by adding various concetrations of citric acids as natural food colorants. Research design used was randomized complete design with six treatments, i.e. 0%, 2%, 4%, 6%, 8%, and 10% concentrations with four replicates. The results showed that varying citric acid concentration had a significant effect on pH, anthocyanin content, antioxidant activity and colour change. Increasing of citric acid was also observed which was correlated with colour lightness and anthocyanin content. The best results showed in addition of 2% citric acid concentration with pH value of 2.75, anthocyanin total content of 6,38 mg/50g, antioxidant activity value of 80,71% and colours values of L*, a*, and b* were 49, 59 and 14, respectively. Keywords: Anthocyanin, extraction, red dragon fruit peel, citric acid
PENINGKATAN KUALITAS TEMPOYAK TRADISIONAL JAMBI MELALUI FORTIFIKASI ZAT PENGENTAL DENGAN BERBAGAI KONSENTRASI Addion Nizori; Hesi Novialispita; Surhaini Surhaini; Lavlinesia Lavlinesia
AGROINTEK Vol 15, No 4 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i4.10011

Abstract

Tempoyak powder is a fermented product of durian meat which is traditionally mixed with salt which is further processed through a fermentation process during storage. Maltodextrin is one of food additive, mainly used as a filler and emulsifier used in the manufacture of food powders because it has many functions in accelerating the drying process, helping in dispersing and trapping flavor of food products. This study aims to determine the best maltodextrin concentration against the physicochemical and organoleptic properties of tempoyak powder. This research was carried used a completely randomized design (CRD) with 6 treatment levels of maltodextrin concentrations which are 0, 5, 10, 15, 20 and 25% respectively, each treatment was repeated 3 times. Tempoyak powder was taken image using a scanning electron microscope (SEM) with JEOL JSM 6510 LA model. The results showed that the concentration of maltodextrin had a significant effect on yield, moisture content, color, total dissolved solids, pH, color organoleptic test, aroma and overall acceptance. The best maltodesktrin concentration in tempoyak powder is a concentration of 20% with a score of 4.16 (yellow) color, aroma 4.28 (typical tempoyak), taste 4.08 (sour) and an overall rating of 3.52 (somewhat like) which results in yield value 38.24%, moisture content 12.5781%, L value 43.61, oHue value 72.96 with a description of the color yellow red, total dissolved solids 67.67oBrix and pH 5.28. 
Pertumbuhan dan Hasil Bawang Merah Pada Berbagai Dosis Trichokompos Kotoran Sapi Budiyati Ichwan; Irianto Irianto; Eliyanti Eliyanti; Zulkarnain Zulkarnain; Addion Nizoridan; Yogi Ridho Pangestu
Jurnal Media Pertanian Vol 7, No 1 (2022): April
Publisher : Universitas Batanghari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33087/jagro.v7i1.136

Abstract

Increasing production and productivity of shallots currently must be done by expanding the area of shallot planting. The expansion of shallot planting in Jambi is constrained by Ultisol land which has low soil fertility. This study aims to look at the response of shallots to the application of cow dung trichocompost doses, and to get a dose which will provide the most effective growth and yield of shallots. The research design used was a randomized block design (RBD) with one factor, namely the dose of cow dungtrichocompost consisting of: 0 tonha-1; 7.5 tonha-1; 15 tonha-1; 22.5 tonha-1; and 30 tonha-1. The results showed that the applying of cow dung trichocompost increased plant height, number of leaves, number of bulbs, tuber weight per clove, and bulb weight per clove of shallot. The dose of trichocompost that gave the most effective growth and yield was 22.5 tonha-1, with production 8.5 tonha-1dry bulbs, almost close to BimaBrebes production (9.9 tonha-1 dry bulbs), or 85.8% of the potential yield.Keywords: doses,production, response,Ultisol
Enkapsulasi bakteri asam laktat dari tempoyak asal Jambi: Pengaruh konsentrasi alginat [Encapsulation of lactic acid bacteria isolated from fermented durian (tempoyak) in Jambi: Influence of alginate concentration] Addion Nizori; Nanda Prayogi; Ika Gusriani; Lavlinesia Lavlinesia; Arzita Arzita
Jurnal Teknologi & Industri Hasil Pertanian Vol 26, No 1 (2021): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v26i1.56-64

Abstract

This study aimed to investigate the characteristics and the viability of encapsulated lactic acid bacteria (LAB) from fermented durian from Jambi using alginate concentration as wall material. The encapsulation method used the emulsification technique where LAB in alginate capsules was formed by the formation of water in oil emulsion. This study used a completely randomized design with various alginate concentrations as the treatments with concentrations: 1%, 3%, 5%, 7%, and 9%, respectively. The result showed that alginate concentration on LAB microcapsules was very significant in yield, pH, and heat resistance. All treatment concentrations provided high LAB viability, so alginate is effective for wall material LAB encapsulation with emulsification techniques.  The best LAB microcapsule was 7% of alginate concentration with value of yield 5,60 %, viability of LAB log 12,43 CFU/g, pH 5,22, heat resistant on 50ºC (log 12, 46 CFU/g), 60ºC (log 12,45 CFU/g), 70ºC (log 12,35 CFU/g).  
Model Penyimpanan Bahan Kimia Di UPTD Laboratorium Lingkungan Dinas Lingkungan Hidup Fitra Armando; Diah Riski Gusti; Addion Nizori
Jurnal Ergonomi dan K3 Vol 6, No 1 (2021): MARET 2021
Publisher : Perhimpunan Ergonomi Indonesia

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Abstract

Penyimpanan bahan kimia merupakan salah satu poin penilaian kesehatan dan keselamatan kerja (K3) di laboratorium. Penyimpanan bahan kimia yang baik akan menurunkan risiko terjadinya kecelakaan kerja atau menjaga tingkat kesehatan dari pekerja. Penelitian ini bertujuan merancang model penyimpanan bahan kimia yang bisa diaplikasikan di Unit Pelaksana Teknis Daerah Laboratorium Lingkungan Dinas Lingkungan Hidup. Pada tahap awal, dilakukan penelitian kualitatif dengan teknik wawancara untuk bisa mengindentifikasi masalah. Setelah itu dilakukan perancangan model dengan berdasarkan literatur-literatur yang ada. Model yang telah dirancang selanjutnya dilakukan uji validitas oelh tenaga ahli berpengalaman untuk dinilai kredibilitas model sebagai acuan pengambilan keputusan. Setelah model dinyatakan valid, model dilakukan penilaian pengguna untuk mengetahui kesesuaian harapan pengguna terhadap model yang dikembangkan. Hasil penelitian menunjukkan bahwa model penyimpanan bahan kimia hasil modifikasi skema chemical register, safety guideline LSU, dan model syarat penyimpanan Harjanto dinyatakan layak digunakan dan hasil dari penilaian pengguna menunjukkan bahwa model yang dirancang telah sangat baik dan sesuai kebutuhan laboratorium.
Pengaruh Posisi Pemangkasan Daun Jagung Dalam Sistem Tumpang Sari Terhadap Pertumbuhan dan Hasil Kedelai Mapegau Mapegau; Islah Hayati; Addion Nizori; Ardiyaningsih Puji Lestari; Marlina Marlina
Jurnal Media Pertanian Vol 7, No 2 (2022): Oktober
Publisher : Universitas Batanghari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33087/jagro.v7i2.162

Abstract

This study aims to determine the effect of corn leaf pruning on soybean growth and yield in an intercropping system. This research was carried out on farmers' land in Simpang Village, Berbak District, Tanjung Jabung Timur Regency from July - October 2020. This research was carried out using a Randomized Block Design (RBD) with 5 replications. Pruning treatments based on the position of the leaves on the stem were : without pruning (control/p0), pruning 3 leaves at a position near the soil surface (p1), pruning 3 leaves at a position below the cob (p2), and pruning 3 leaves at a position above the cob (p3). The variables observed included soybean plant height (cm), number of pods per plant, number of filled pods per plant, weight of 100 dry seeds (g), and soybean dry seed yield. The results showed that the highest soybean plant height was obtained without pruning and pruning 3 corn leaves near the soil surface, but produced the lowest number of pods per plant, number of filled pods, and the lowest soybean dry seed yield. The number of pods per plant, the number of containing per plant, and the highest soybean dry seed yield were obtained at pruning of 3 leaves under the cob and 3 leaves of corn above the cob. In corn, the highest yield was obtained by pruning 3 leaves below the cob and 3 leaves above the cob. The diversity of soybean dry seed yields in this study was determined jointly by the diversity of the number of pods per plant, the number of filled pods per plant, and the weight of 100 dry seeds. Partially, only the number of pods contained per plant and the weight of 100 dry seeds significantly played a role in determining the amount of dry soybean yield, while the number of pods per plant had no significant role in determining the diversity of dry seed yields. Land use with corn and soybean intercropping system can increase land productivity so that it is more efficient with LER value > 1 in all positions of corn leaf pruning. Keywords: pruning, intercropping corn, soybean
PENERAPAN TEKNOLOGI PRODUKSI PIRING RAMAH LINGKUNGAN DARI PELEPAH PINANG DI DESA TELUK KULBI KECAMATAN BETARA KABUPATEN TANJUNG JABUNG BARAT PROPINSI JAMBI Yernisa Yernisa; Addion Nizori; Fitry Tafzi; Emanauli Emanauli; Surhaini Surhaini
LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 6 No 1 (2022)
Publisher : Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Andalas Kampus Limau Manis - Padang, Sumatera Barat Indonesia-25163

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Abstract

Jambi merupakan salah satu dari 14 propinsi penghasil pinang di Indonesia. Desa Teluk Kulbi Kecamatan Betara merupakan salah satu desa penghasil pinang di Kabupaten Tanjung Jabung Barat Propinsi Jambi. Perkebunan pinang menjadi sumber mata pencaharian masyarakat di sana. Pelepah pinang merupakan hasil samping perkebunan pinang di Desa Teluk Kulbi. Selama ini, pelepah pinang hanya dibakar atau dibiarkan menjadi kompos di lahan. Kandungan seluosa, hemiiselulosa dan lignin pada pelepah memberikan karakteristik pelepah yang kokoh sehingga memungkinkan untuk dicetak menjadi piring khususnya berupa piring sekali pakai (disposable plate). Piring pelepah pinang bersifat mudah terurai secara alami (biodegradable) dan ramah lingkungan. Kegiatan pengabdian kepada masyarakat (PkM) dilaksanakan di Desa Teluk Kulbi terhadap dua kelompok sasaran, yaitu BUMDes Jadi Mulya dan Kelompok Masyarakat Peduli Gambut (KMPG) Rumpun Mas. Tujuan kegiatan adalah meningkatkan pengetahuan dan keterampilan kelompok sasaran dan terbentuk unit usaha produktif piring pelepah pinang. Kegiatan dilakukan dalam bentuk ceramah, diskusi, pelatihan dan pendampingan dengan fokus pada teknologi proses produksi piring ramah lingkungan dari pelepah pinang. Hasil dari kegiatan ini adalah meningkatnya pengetahuan dan keterampilan dalam memproduksi piring pelepah pinang dan terbentuk unit dua usaha piring pelepah pinang. Kata kunci: Pelepah pinang, piring, produksi, desa Teluk Kulbi ABSTRACT Jambi is one of areca nut (Areca catechu L.) producing province in Indonesia. Teluk Kulbi village is one of areca nut producing village in Tanjung Jabung Barat Regency Jambi province. Areca nut plantations as a source of livehood for its citizens. Areca sheaths are by-product of areca nut platations in Teluk Kulbi village. All this time, areca sheats was burned and let naturally composting in plantations areas. Cellulose, hemicellulose and lignin in areca sheath form strong structures, so it can formed plate especially disposable plate (disposable plate). Areca plate is biodegradable and eco-friendly. The empowerment program was carried out in BUMDes Jadi Mulya dan Kelompok Masyarakat Peduli Gambut (KMPG) Rumpun Mas Teluk Kulbi village. The aims of this program were improve knowledge and skill of the participants and set up areca plate business unit. The program gave training and mentorship focusing in production technology of areca sheath. The results showed that knowledge and skill of participants was improved and established two areca plate business unit in Teluk Kulbi village. Keywords: Areca catechu, plate, production, Teluk Kulbi village
Diseminasi Teknologi Sambung Pucuk Tanaman Kopi Liberika di Desa Jati Mulyo Dendang Kabupaten Tanjung Jabung Timur Elis Kartika; Lizawati Lizawati; Fitry Tafzi; Yusnaidar Yusnaidar; Addion Nizori; Sutrisno Sutrisno; Indra Lasmana Tarigan; Ratih Dyah Puspitasari; Madyawati Latief
Bubungan Tinggi: Jurnal Pengabdian Masyarakat Vol 4, No 3 (2022)
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/btjpm.v4i3.6090

Abstract

Desa Jati Mulyo menjadi salah satu desa yang pertumbuhan lahan kopi Liberika cukup tinggi, melalui bantuan bibit dari Dinas Perkebunan masyarakat mulai beralih dan fokus pada Kopi. Produksi bibit kopi serta upaya membentuk sentra produksi bibit kopi diperlukan penguatan pada penangkar bibit, sehingga dengan adanya penangkar bibit tersertifikasi dapat dihasilkan bibit kopi yang unggul dan bermutu tinggi. Teknologi sambung pucuk secara umumnya dilakukan pada tanaman kopi Liberika ini bertujuan untuk memperoleh tanaman anakan (baru) dengan karakteristik kualitas tanaman dan buahnya identik dengan induknya, yang diperoleh dari tanaman unggul. Kegiatan PKM bertujuan untuk mendiseminasikan teknologi sambung pucuk pada masyarakat Petani Kopi di Desa Jati Mulyo agar keunggulan kopi Liberika dapat dipertahankan. Kegiatan ini dilaksanakan pada Oktober Tahun 2021. Metode dalam pelaksanaan kegiatan pengabdian ini meliputi pembelajaran masyarakat melalui kegiatan penyuluhan, sharing dan diskusi, demonstrasi serta praktik langsung. Hasil kegiatan menunjukkan bahwa diseminasi teknologi sambung pucuk dirasakan petani sangat bermanfaat dan sangat dibutuhkan. Melalui kegiatan pengabdian kepada masyarakat ini terjadi peningkatan pengetahuan masyarakat petani dalam melalukan grafting, masyarakat sangat antusias dalam mengikuti kegiatan pelatihan. Melalui kegiatan ini juga petani berharap dapat berkesinambungan guna menghasilkan bibit kopi Liberika yang berkualitas. Kegiatan diseminasi ini mendorong masyarakat untuk semakin fokus mengembangkan kopi Liberika dengan kekhasan wilayah gambut. Jati Mulyo village is one of the villages where the growth of Liberica coffee land is quite high, through the assistance of seeds from the Plantation Service, the community began to shift and focus on coffee. Coffee seed production and efforts to establish coffee seed production centers require strengthening of seed breeders, so that with the existence of certified seed breeders, superior and high quality coffee seeds can be produced. The Top grafting technology is generally carried out on Liberica coffee plants with the aim of obtaining (new) saplings with identical plant and fruit quality characteristics to the parent, obtained from superior plants. This activity aims to disseminate top grafting technology to the coffee farmer community in Jati Mulyo Village so that the superiority of Liberica coffee can be maintained. This activity was carried out in October 2021. The method of implementing this activity includes community learning through counseling activities, sharing and discussions, demonstrations and hands-on practice. The results of the activity show that the dissemination of shoot grafting technology is felt by farmers to be very useful and very much needed. Through this community service activity, there is an increase in the knowledge of the farming community in doing grafting, the community is very enthusiastic in participating in training activities. Through this activity, farmers also hope to be sustainable in producing quality Liberica coffee seeds. This dissemination activity encourages the community to focus more on developing Liberika coffee with the uniqueness of the peat area.
Development of High-Calcium Chicken Nuggets Fortified with Various Citric Acid - Extracted Chicken Eggshells Powder Suryono Suryono; Hutwan Syarifuddin; Jesayas Maranata; Musyid Musyid; Addion Nizori
Journal of Applied Agricultural Science and Technology Vol. 7 No. 1 (2023): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v7i1.133

Abstract

Chicken nuggets are ready-to-eat frozen processed meat products that are ground, steamed, molded, coated, frozen, and fried. Because chicken nuggets have a low calcium content, it must be done with the addition of chicken eggshells powder. Chicken eggshells powder contains natural calcium in the form of calcium carbonate. The current study aims to develop nuggets fortified with citric acid- extracted chicken eggshells powder. The purpose of this research was to determine the effect of fortified calcium citrate from chicken eggshells powder on the physicochemical properties of nuggets. This study used a completely randomized design with 6 treatment levels of chicken eggshells addition: 0%, 1%, 2%, 3%, 4% and 5%, replicated 3 times, so and 18 experimental units. Parameters observed were physico-chemical properties; moisture content, pH, protein and calcium content. The results showed that the citric acid extracted eggshell powder had a significant effect on moisture content, pH, protein content and calcium content of chicken nuggets. The best treatment was the addition of 3% eggshell powder with moisture content of 58.83%, pH value of 6.49, protein 17.23%, and calcium content of 129.99 mg/100g. It is recommended that further research can be conducted to investigate the effect of adding shell calcium on the quality and shelf-life of chicken nuggets during storage with various packaging and temperatures.
Co-Authors AA Sudharmawan, AA Anisa, Khairin Ardiyaningsih Puji Lestari Arzita, Arzita Budi Waluyo Budiyati Ichwan Choirun, Annisa'u Dewi , Erwita Diah Riski Gusti Dian Wulansari, Dian Elis Kartika Eliyanti Eliyanti Emanauli Emanauli Firmansyah Firmansyah Fitra Armando FITRY TAFZI Gusriani, Ika Hasnah, Nur Heri Junedi Hesi Novialispita Hutwan Syarifuddin Huwan Syarifuddin Ika Gusriani Indra Lasmana Tarigan Indriyani Indriyani Irianto Irianto Irma Rahmayani Islah Hayati Jayanti, Elkanah Jesayas Maranata Lavlinesia Lavlinesia Lavlinesia Lavlinesia Lavlinesia Lavlinesia Lavlinesia Lavlinesia Lavlinesia, lavlinesia Lizawati Lizawati M. Afdal Madyawati Latief Madyawati Latief Mapegau Mapegau Mapegau Mapegau Marlina Marlina Md Sikin, Adi Merlya, Merlya Mishra, Vijay Muhammad Agus Muljanto Muhammad Hery Setiawan Mursalin . Mursalin Mursalin Mursalin Mursalin Musyid Musyid Nabila, Annisa Candra Nanda Prayogi Ningsih, Maryati Nola Sihombing Nurfaijah, Nurfaijah Nurul Huda Oline Yatinko Tanjung Prayogi, Nanda Purba, Daniel Tua Rahayu Suseno Rahayu Suseno Rahayu Suseno Rahmayani, Irma Ratih Dyah Puspitasari Sahrial Sahrial Setyawan, Hendrix Yulis Silvi Leila Rahmi Silvia Mawarti Perdana Solikhati Indah Purwaningrum Suhaimi, Qamarina Sunaryo Sunaryo Surhaini Surhaini, Surhaini Suryono Suryono Suryono Suseno, Rahayu Sutrisno Tona Aurora Lubis Ulyarti Wan Kamarudin, Wan Saidatul Syida Wibowo, Yudha Gusti Yernisa Yernisa Yogi Ridho Pangestu Yundari, Yundari Yusnaidar Yusnaidar Yusof, Yus Aniza Zulkarnain Zulkarnain