cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
-
Contact Email
-
Phone
-
Journal Mail Official
-
Editorial Address
-
Location
Kota tangerang,
Banten
INDONESIA
FaST : Jurnal Sains dan Teknologi
Published by Universitas Pelita Harapan
ISSN : -     EISSN : 25989596     DOI : -
Core Subject : Science, Social,
Computer Science & IT Environmental Science
Started in 2017, FaST publishes articles in the areas of science and technology, particularly in food technology, biology, electrical engineering, industrial engineering, mathematics and civil engineering. Articles are either reviews and/or research results.
Arjuna Subject : -
Articles 6 Documents
 1 
Search results for , issue "Vol 5, No 2 (2021): NOVEMBER" : 6 Documents clear
KARAKTERISTIK FISIKOKIMIA TEH HITAM HERBAL DAUN JAMBU BIJI YANG DITAMBAHKAN DENGAN SARI JERUK NIPIS DAN Eucalyptus globulus [PHYSICOCHEMICAL CHARACTERISTICS OF GUAVA LEAF HERBAL TEA WITH ADDED LIME JUICE AND Eucalyptus globulus] Yuniwaty Halim; Fellia Evelyn; Dela Rosa
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 5, No 2 (2021): NOVEMBER
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Guava leaves can be utilized as herbal tea because it contains bioactive compounds. In this research, guava leaf herbal tea was prepared according to black tea making process. Guava leaf herbal tea tends to have an astringent taste, therefore lime juice and Eucalyptus globulus were added to improve the sensory characteristics. The purpose of this study was to determine the best brewing temperature and time, and the effect of lime juice concentration and E. globulus essential oil on physicochemical and sensory properties of guava leaf herbal tea. In the first stage research, guava leaf herbal tea was brewed at different temperature (70, 80, 90oC) and time (5, 10, 15 minutes). The selected brewing temperature and time was 90oC for 10 minutes, with antioxidant activity (IC50) of 4372.22±54.71 ppm, total phenolic of 292.88±8.35 mg GAE/L, total flavonoids of 80.83±1.61 mg QE/L, and condensed tannin of 543.10 ±38.68 mg CE/L. In the second research stage, guava leaf herbal tea was prepared with the addition of lime (1, 2, 3%) and E. globulus (0,05, 0,10, 0,15%). When compared to herbal teas without the addition of lime and E. globulus, guava leaf herbal tea with addition of 3% lime and 0,15% E. globulus has lower antioxidant activity (IC50) of 10199.18±289.35 ppm, total phenolic of 303.12±19.70 mg GAE/L, total flavonoids of 78.20±3.52 mg QE/L, and condensed tannins of 362.40±12.40 mg CE/L. However, addition of lime and E. globulus to the guava leaf herbal tea increased the panelists' preference in terms of color and astringency.BAHASA INDONESIA ABSTRAK:Daun jambu biji dapat dimanfaatkan menjadi teh herbal dikarenakan memiliki kandungan senyawa bioaktif. Pembuatan teh herbal daun jambu biji pada penelitian ini menggunakan proses pembuatan teh hitam. Teh herbal daun jambu biji cenderung memiliki rasa sepat sehingga ditambahkan sari jeruk nipis dan Eucalyptus globulus untuk meningkatkan karakteristik sensorinya. Tujuan dari penelitian ini adalah menentukan perlakuan suhu dan waktu penyeduhan terpilih, serta pengaruh penambahan konsentrasi sari jeruk nipis dan minyak esensial E. globulus terhadap karakteristik fisikokimia serta sensori teh herbal daun jambu biji. Penelitian tahap I dilakukan pembuatan daun teh jambu biji kering dan penyeduhan teh herbal daun jambu biji pada suhu (70, 80, 90oC) dan waktu penyeduhan (5, 10, 15 menit). Suhu dan waktu penyeduhan terpilih adalah suhu 90oC selama 10 menit, yang memiliki aktivitas antioksidan (IC50) sebesar 4372,22±54,71 ppm, total fenolik 292,88±8,35 mg GAE/L, total flavonoid 80,83±1,61 mg QE/L, dan kandungan tanin terkondensasi 543,10±38,68 mg CE/L. Pada penelitian tahap II, dilakukan pembuatan teh herbal daun jambu biji dengan penambahan konsentrasi jeruk nipis (1, 2, 3%) dan E. globulus (0,05, 0,10, 0,15%). Jika dibandingkan dengan teh herbal tanpa penambahan E. globulus dan jeruk nipis, teh herbal daun jambu biji dengan penambahan jeruk nipis 3% dan E. globulus 0,15% memiliki aktivitas antioksidan (IC50) yang lebih rendah, yaitu sebesar 10199,18±289,35 ppm, total fenolik 303,12±19,70 mg GAE/L, total flavonoid 78,20±3,52 mg QE/L, dan kandungan tanin terkondensasi 362,40±12,40 mg CE/L. Namun, penambahan jeruk nipis dan E. globulus pada teh herbal daun jambu biji meningkatkan tingkat kesukaan panelis terhadap warna dan rasa sepat.  
KARAKTERISTIK FISIKOKIMIA DAN SENSORI MI ANALOG BERBASIS SINGKONG DENGAN PENAMBAHAN KARAGENAN [PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF CASSAVA BASED NOODLE ANALOGUE WITH CARRAGEENAN ADDITION] Hardoko Hardoko; Delicia Martha; Yuniwaty Halim
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 5, No 2 (2021): NOVEMBER
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Cassava noodles are considered as a type of non-gluten-based noodles that have stickiness and higher cooking loss than wheat noodles. The addition of several types of hydrocolloids was allegedly able to improve the quality of starch-based analog noodles. The purpose of this study was to determine the characteristics of analogue noodles based on cassava plus carrageenan hydrocolloid compared to wheat noodles. The research method used was the experimental method of adding 0%, 5%, 10%, and 15% carrageenan to the cassava-based analog noodle formulation. The results showed that the addition of carrageenan to cassava-based analog noodles reduced the elasticity, chewability, water absorption and elongation of noodles, but increased the stickiness, tensile strength, and elasticity of analog noodles. Analog noodles whose characteristics of elasticity, stickiness, and hardness are close to that of commercial wheat noodles are those with 10% carrageenan added. The level of preference for cassava-based analog noodles added with 10% carrageenan was still below commercial wheat noodles which reached a hedonic level of moderate liking (score 5.0), however, the level of preference for analog noodles still reached neutral to moderate (4.5-5.0).BAHASA INDONESIA ABSTRAK: Mie singkong dianggap sebagai jenis mie berbasis non-gluten yang  memiliki sifat lengket dan susut masak lebih tinggi daripada mi terigu. Penambahan beberapa jenis hidrokoloid disinyalir dapat memperbaiki mutu mi analog berbasis pati. Tujuan dari penelitian ini adalah untuk mengetahui karakteristrik mi analog berbasis singkong  yang ditambah hidrokoloid karagenan dibandingkan dengan mi terigu. Metode penelitian yang digunakan adalah metode eksperimen penambahan karaginan 0%, 5%, 10%, dan 15% pada formulasi mi analog berbasis singkong. Hasil penelitian menunjukkan bahwa Penambahan karagenan pada mi analog berbasis singkong dapat menurunkan kekenyalan, daya kunyah, daya serap air, dan elongasi mi, tetapi menaikkan kelengketan, kuat tarik, dan elastisitas mi analog. Mi analog yang karakteristik kekenyalan, kelengketan, dan kekerasan nya mendekatai mi terigu komersiil adalah yang ditambah karagenan 10%. Tingkat kesukaan terhadap mi analog berbasis singkong yang ditambah karagenan 10% masih dibawah mi terigu komersiil yang mencapai tingkat hedonik agak suka (skor 5,0), meskipun demikian tingkat kesukaan mi analog masih mencapai netral sampai agak suka (4,5-5,0).   
PENGUJIAN AKTIVITAS ANTIJAMUR Bacillus amyloliquefaciens STRAIN N1 [ASSESSMENT ON ANTIFUNGAL ACTIVITY OF Bacillus amyloliquefaciens STRAIN N1] Juandy Jo; Sara Thalia Subroto; Hans Victor; Astia Sanjaya
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 5, No 2 (2021): NOVEMBER
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The negative impact of fungal contamination in food products is profound. The contamination could be caused by fungi that threatens human health as well. Effective and safe antifungal compounds therefore are crucial to control this issue. It had been reported that certain strains of Bacillus amyloliquefaciens exerted an antifungal activity. As a strain of Bacillus amyloliquefaciens (called strain N1) had been isolated by our laboratory from a chicken gizzard, we investigated whether this strain had an antifungal activity as well. Two species of fungi, i.e., Aspergillus welwitschiae and Penicillium sp., were utilized as the target in the whole-cell co-culture method. The result showed that Bacillus amyloliquefaciens strain N1 significantly inhibited the growth of Aspergillus welwitschiae and Penicillium sp. (percentages of inhibition were 73.3% and 100%, respectively). Next, with the availability of whole genome data of Bacillus amyloliquefaciens strain N1, the bioinformatic analyses with RAST and nucleotide BLAST database suggested that Bacillus amyloliquefaciens strain N1 could secrete antifungal compounds of bacillomycin D, surfactin and fengycin. In conclusion, Bacillus amyloliquefaciens strain N1 has a potential to be further utilized due to the presence of its antifungal activity. BAHASA INDONESIA ABSTRAK:Dewasa ini, permasalahan kontaminasi pada produk makanan banyak ditemukan. Kontaminasi ini dapat disebabkan, salah satunya oleh jamur yang dapat mengancam kesehatan manusia. Oleh karena itu, senyawa antijamur yang efektif dan aman dibutuhkan untuk mengendalikan permasalahan ini. Berdasarkan penelitian terdahulu, strain tertentu dari bakteri Bacillus amyloliquefaciens diketahui memiliki aktivitas antijamur. Pada penelitian ini, isolat bakteri Bacillus amyloliquefaciens strain N1 yang berhasil diisolasi dari tembolok ayam oleh laboratorium Program Studi Biologi Universitas Pelita Harapan diteliti kemampuan aktivitas antijamurnya. Dua spesies jamur, Aspergillus welwitschiae dan Penicillium sp. dipergunakan sebagai target dalam percobaan dengan metode whole-cell co-culture. Hasil percobaan menunjukkan bahwa Bacillus amyloliquefaciens strain N1 menghambat pertumbuhan Aspergillus welwitschiae dan Penicillium sp. masing-masing sebesar 73,3% dan 100%. Percobaan selanjutnya adalah analisis bioinformatika dengan RAST dan nucleotide BLAST database berhubung tersedianya data whole genome dari Bacillus amyloliquefaciens strain N1, dimana ditunjukkan kemungkinan bahwa senyawa antijamur yang dihasilkan adalah bacillomycin D, surfactin dan fengcyn. Kesimpulan kami adalah bahwa Bacillus amyloliquefaciens strain N1 memiliki potensi untuk dipergunakan lebih lanjut berkat aktivitas antijamurnya.Kata kunci: analisis bioinformatika; antijamur; Aspergillus welwitschiae; Bacillus amyloliquefaciens strain N1; Penicillium sp.
PENGARUH SUPLEMENTASI IKAN TERI (Stolephorus sp.) TERHADAP KANDUNGAN OMEGA-3 DAN OMEGA-6 PADA TELUR DAN DAGING AYAM RAS HISEX BROWN [THE EFFECT OF ANCHOVY FISH (Stolephorus sp.) SUPPLEMENTATION ON THE CONTENT OF OMEGA-3 AND OMEGA-6 IN HISEX BROWN CHICKEN EGG AND MEAT] Marcelia Sugata; Callista Levina Wahyudi; Erlangga Kodrat; Jan Tjie Tan
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 5, No 2 (2021): NOVEMBER
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The balance between omega-3 and omega-6 in the body is very important. The ideal omega-6/omega-3 ratio is 4:1 or lower, but modern people's diets with high omega-6/omega-3 ratio increase the risk of various diseases such as cardiovascular disease. To lower this ratio, the increase of omega-3 intake is required. Egg as a source of omega-3 is idealy consumed by people. Omega-3 eggs can be increased by providing supplementation of anchovy fish in chicken feed. Therefore, this study aimed to analyse the effect of five-months anchovy (Stolephorus sp.) supplementation on the level of omega-3 and omega-6 in Hisex Brown chicken eggs and meat. Laying hens were fed commercial feed which had been added with anchovy powder for five months. Samples of eggs and chicken meat (breast, upper thigh, lower thigh) were taken every 1-2 months, then the oil from the sample was extracted. Analysis of omega-3 and omega-6 content in oil samples was carried out by GC-MS Based on the results after five months of supplementation, longer supplementation period resulted in higher content of omega-3 (especially docosahexaenoic acid/DHA) and omega-6 (arachidonic acid/ARA) in egg yolks. Compared to the first month, the omega-3 and omega-6 content of eggs in the fifth month increased by 3.5 and 15.5 times, respectively. The content of omega-3 and omega-6 in chicken meat (breast, upper and lower thigh) during supplementation period were fluctuated. However, the omega-6/omega-3 ratios in the chicken breast and upper thighs got lower as the supplementation period lengthened.BAHASA INDONESIA ABSTRAK: Keseimbangan antara omega-3 dan omega-6 di dalam tubuh sangatlah penting. Rasio omega-6/omega-3 yang ideal adalah 4:1 atau lebih rendah, namun pola makan masyarakat modern memiliki rasio omega-6/omega-3 yang tinggi sehingga meningkatkan risiko berbagai penyakit seperti kardiovaskular. Untuk menurunkan rasio tersebut, dibutuhkan peningkatan asupan omega-3. Telur merupakan salah satu sumber omega-3 yang banyak dikonsumsi oleh masyarakat. Peningkatan omega-3 telur dapat dilakukan dengan memberikan suplementasi ikan teri pada pakan ayam. Oleh karena itu, penelitian ini bertujuan untuk menganalisis pengaruh suplementasi ikan teri (Stolephorus sp.) terhadap kandungan omega-3 dan omega-6 pada telur dan daging ayam ras petelur strain Hisex Brown. Ayam petelur diberikan pakan komersil yang telah ditambahkan dengan bubuk ikan teri selama lima bulan. Sampel telur dan daging ayam (dada, paha atas, paha bawah) diambil setiap 1-2 bulan, lalu minyak dari sampel diekstraksi. Analisis kandungan omega-3 dan omega-6 dari sampel minyak dilakukan dengan GC-MS. Berdasarkan hasil yang diperoleh dari lima bulan suplementasi, periode suplementasi yang semakin lama menghasilkan kandungan omega-3 (khususnya docosahexaenoic acid/DHA) dan omega-6 (arachidonic acid/ARA) yang semakin tinggi pada kuning telur. Dibandingkan bulan pertama, kandungan omega-3 dan omega-6 telur pada bulan kelima meningkat masing-masing 3,5 dan 15,5 kali lipat. Kandungan omega-3 dan omega-6 pada daging ayam (dada, paha atas dan paha bawah) selama periode suplementasi mengalami fluktuasi. Meskipun demikian, rasio omega-6/omega-3 pada dada dan paha atas semakin rendah seiring dengan periode suplementasi yang semakin lama.
PEMANFAATAN TEPUNG CANGKANG TELUR DALAM PEMBUATAN FLAKES [THE UTILIZATION OF EGGSHELL FLOUR IN THE MAKING OF FLAKES] Lucia Crysanthy Soedirga; Melanie Cornelia
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 5, No 2 (2021): NOVEMBER
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Eggshell is one of the major wastes in Indonesia due to the high consumption of chicken and duck eggs. Eggshells contain high level of calcium; thus, they have the potential to be utilize. Flakes are one of the cereal-based products that are widely used for breakfast. The result has shown that duck eggshell flour was the chosen flour with calcium of 4001.42 mg/100g, magnesium of 67.56 mg/100g, and phosphorus of 1250.55 mg/g compared to chicken eggshells. In this study, wheat flour was be substituted with duck eggshell flour at various ratios (1:0, 1:1, 1:2, and 2:1). The scoring results for color, aroma, taste, and texture were 4.79±0.06, 1.99±0.71, 2.06±0.92 and 5.03±0.59, respectively. Moreover, the degree of acceptance wasneutral to slightly like toward color, aroma, taste, texture, and overall acceptance of flakes. Based on organoleptic test, ratio 1:1 was selected as the best ratio for making flakes with a hardness value of 8933.85±357.74, oHue and lightness 89,09o dan 85,87. The best formulation of flakes had calcium of 253.93 mg/100 g, magnesium of 36.91 mg/100 g, and phosphorus of 138.35 mg/100 g, moisture of 3.61±0.05%, ash of 31.76±0.58% of, protein of 10.81±0.06%, fat of 1.70±0.09%, and carbohydrate (by difference) of 52,12%.BAHASA INDONESIA ABSTRAK:Cangkang telur merupakan salah satu limbah yang cukup besar di Indonesia karena tingginya konsumsi telur ayam dan telur bebek. Cangkang telur memiliki kandungan kalsium yang tinggi sehingga berpotensi untuk dimanfaatkan. Flakes adalah salah satu produk berbasis serealia yangbanyak dimanfaatkan untuk sarapan pagi. Hasil penelitian menunjukkan bahwa tepung cangkang telur bebek merupakan tepung terpilih dengan kadar kalsium (4001,42 mg/100g), magnesium (67,56 mg/100g), dan fosfor (1250,55 mg/g). Selain itu, pada penelitian ini, tepung terigu akan disubsitusi dengan tepung cangkang telur bebek pada berbagai rasio (1:0, 1:1, 1:2, dan 2:1).Hasil skoring warna (4,79±0,06), aroma (1,99±0,71), rasa (2,06±0,92), tekstur (5,03±0,59). Selain itu, tingkat kesukaan panelis terhadap flakes adalah netral hingga agak suka untuk atribut warna, aroma, rasa, tekstur, dan penerimaan keseluruhan. Berdasarkan uji organoleptik ini, rasio 1:1 antara tepung terigu dan tepung cangkang telur bebek merupakan rasio terpilih padapembuatan flakes. Flakes terbaik ini memiliki nilai kekerasan sebesar 8933,85±357,74, oHue dan lightness 89,09o dan 85,87. Flakes pada formulasi terpilih memiliki kadar kalsium (253.93 mg/100 g), magnesium (36.91 mg/100 g), dan fosfor (138.35 mg/100 g), kadar air (3,61±0,05%), kadar abu; (31,76±0,58%), kadar protein (10,81±0,06%), kadar lemak (1,70±0,09%) kadar karbohidrat (by difference) (52,12%).  
KARAKTERISTIK FISIKOKIMIA KOMBUCHA DAUN PEGAGAN (Centella asiatica (L.) Urban) DENGAN PENAMBAHAN MADU [PHYSICOCHEMICAL CHARACTERISTICS OF KOMBUCHA FROM GOTU KOLA LEAVES (Centella asiatica (L.) Urban) WITH HONEY ADDITION] Ratna Handayani; Stefany Indah Pricilia Tjoa; Dela Rosa
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 5, No 2 (2021): NOVEMBER
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Gotu kola (Centella asiatia (L.) Urban) is a type of plant that grows in Indonesia and is generally used as a brewed drink and traditional medicine. Kombucha is a fermented beverage of tea and sugar as a fermentation substrate using a kombucha starter culture called Symbiotic Culture of Bacteria and Yeast. This research to determine the effect of honey addition and fermentation time for antioxidant activity of kombucha. Gotu kola with concentrations of 1%, 2% and 3% leafs with 12 days of fermentation. Kombucha with the best antioxidant activity added with honey and variations in fermentation time. Kombucha analyzed in the form of antioxidant activity, total phenolic, color, pH, total titrated acid, total dissolved solids, SCOBY thickness, total bacteria, total yeast, and hedonic. Gotu kola kombucha was added with 10%, 15%, and 20% honey with 4 days, 8 days, 12 days, and 16 days of fermentation. Gotu kola kombucha with the addition of 20% honey and 12 days of fermentation had the lowest IC50 amount of 4061,64±355,41 ppm, total phenolic amount of 995,8176±0,67 mg GAE/L, lightness amount of 42,34±0,07, oHue amount of 89,76±0,02, pH amount of 2,77±0,00, SCOBY thickness amount of 0,70±0,07 cm, total bacteria amount of 4,73±8,54 CFU/mL, total yeast amount of 6,72±7,33 CFU/mL, and overall acceptance 6,27±0,96. Gotu kola kombucha with the addition of 20% honey and 12 days of fermentation had the highest antioxidant activity indicated by the lowest IC value..Keywords: fermentation; gotu kola (Centella asiatica (L.) Urban); honey; IC50; kombuchaABSTRAKPegagan (Centella asiatia (L.) Urban) adalah salah satu jenis tanaman yang tumbuh di Indonesia dan pada umumnya dimanfaatkan sebagai minuman yang diseduh dan obat-obatan tradisional. Kombucha merupakan minuman yang diperoleh dari hasil fermentasi teh dan gula sebagai substrat fermentasi dengan menggunakan starter kultur kombucha yang disebut Symbiotic Culture of Bacteria and Yeast. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan madu dan lama fermentasi terhadap aktivitas antioksidan kombucha. Kombucha akan dilakukan analisis berupa aktivitas antioksidan, total fenolik, warna, pH, ketebalan pelikel, total bakteri, total khamir, dan penerimaan secara keseluruhan. Kombucha daun pegagan ditambahkan madu 10%, 15%, dan 20% dengan lama fermentasi selama 4 hari, 8 hari, 12 hari, dan 16 hari. Kombucha pegagan dengan penambahan madu 20% dan lama fermentasi 12 hari memiliki nilai IC50 terendah yaitu sebesar 4061,64±355,41 ppm, total fenolik 995,8176±0,67 mg GAE/L, lightness 42,34±0,07, oHue 89,76±0,02, pH 2,765±0,00, ketebalan pelikel 0,70±0,07 cm, total bakteri 4,73±8,54 CFU/mL, total khamir 6,72±7,33 CFU/mL, dan dan penerimaan keseluruhan 6,27±0,96. Kombucha pegagan dengan perlakuan penambahan madu 20% dan lama fermentasi 12 hari memiliki aktivitas antioksidan tertinggi ditunjukkan dengan nilai IC50 yang terendah.          Kata kunci: IC50; kombucha; lama fermentasi; madu; pegagan (Centella asiatica (L.) Urban)

Page 1 of 1 | Total Record : 6

 1 

Filter by Year

2021 2021


Reset
Filter By Issues
All Issue Vol. 9 No. 1 (2025): NOVEMBER Vol. 8 No. 2 (2025): MAY Vol 8, No 1 (2024): MAY Vol. 8 No. 1 (2024): NOVEMBER Vol. 7 No. 2 (2024): MAY Vol 7, No 2 (2023): NOVEMBER Vol 7, No 1 (2023): May Vol. 7 No. 1 (2023): NOVEMBER Vol. 6 No. 2 (2023): MAY Vol 6, No 2 (2022): NOVEMBER Vol. 6 No. 1 (2022): NOVEMBER Vol 6, No 1 (2022): MAY Vol. 5 No. 2 (2022): MAY Vol 5, No 2 (2021): NOVEMBER Vol. 5 No. 1 (2021): NOVEMBER Vol 5, No 1 (2021): MAY Vol. 4 No. 2 (2021): MAY Vol 4, No 2 (2020): NOVEMBER Vol. 4 No. 1 (2020): NOVEMBER Vol 4, No 1 (2020): MAY Vol. 3 No. 2 (2020): MAY Vol 3, No 2 (2019): NOVEMBER Vol 3, No 1 (2019): MAY Vol. 3 No. 1 (2019): NOVEMBER Vol. 2 No. 2 (2019): MAY Vol 2, No 2 (2018): NOVEMBER Vol. 2 No. 1 (2018): NOVEMBER Vol 2, No 1 (2018): May Vol. 1 No. 2 (2018): MAY Vol 1, No 1 (2017): November Vol. 1 No. 1 (2017): NOVEMBER More Issue