Garuda - Garba Rujukan Digital

p-Index From 2019 - 2024

2.255

P-Index

This Author published in this journals

All Journal Jurnal Teknologi Dan Industri Pangan Matrik: Jurnal Manajemen, Strategi Bisnis dan Kewirausahaan JAM : Jurnal Aplikasi Manajemen agriTECH Jurnal SEPA (Social Economic and Agribusiness Journal) AGRITEKNO, Jurnal Teknologi Pertanian NUSANTARA : Jurnal Ilmu Pengetahuan Sosial AGROMIX JURNAL BUDIDAYA PERTANIAN Jurnal Teknologi Hasil Pertanian Buletin Palma Jurnal Agrosilvopasture-Tech

Febby J. Polnaya

Jurusan Teknologi Hasil Pertanian Fakultas Pertanian Universitas Pattimura, Jl. Ir. M. Putuhena Kampus Poka Ambon 97233

Author-ID : 343136

Agriculture, Biological Sciences & Forestry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering

Published : 24 Documents Claim Missing Document

Claim Missing Document

Articles

1 2 3

KARAKTERISTIK FISIKO-KIMIA DAN FUNGSIONAL PATI SAGU IHUR TERMODIFIKASI DENGAN HEAT MOISTURE TREATMENT Priscillia Picauly; Esau Damamain; Febby J. Polnaya
Jurnal Teknologi dan Industri Pangan Vol. 28 No. 1 (2017): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

The objective of this study was to characterize the properties of Heat Moisture treatment (HMT) modified ihur sago starch with different moisture contents. The starch was modified with HMT at 110°C after being adjusted to various moisture contents (23, 28, or 33%) for 4 h. The physico-chemical and functional properties of the native and modified HMT Ihur sago starch observed were color, swelling power, solubility, paste clarity, moisture content, ash content, amylose content, phenol content, and resistant starch (RS) content. Results of this study showed that the HMT starch has a higher degree of lightness (L*), redness (a*), and yellowness (b*), solubility (4.85-5.38%) but lower swelling power (44.06-47.47 g/g) than the native starch which has a solubility and swelling power of 4.90% and 50.72 g/g, respectively. Paste clarity was found to decrease along the storage period. In addition, higher moisture content (11.81-13.20%), but lower amylose (14.81-23.52%), phenol (2.50-4.04%), and RS (5.4-6.1%) content were observed than the native starch with amylose, phenol, and RS content of 27.18, 7.91, and 6.5%, respectively.

KONSENTRASI ASAM ASETAT MEMENGARUHI KARAKTERISTIK FISIKOKIMIA PATI SAGU IHUR TERASETILASI Febby J. Polnaya; Hilda Hilda; Cynthia G. C. Lopulalan
Jurnal Teknologi dan Industri Pangan Vol. 31 No. 2 (2020): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2020.31.2.180

Native ihur sago starch is a starch from Maluku and to date there is no report on its physicochemical properties. The objective of this work was to evaluate the effect of acetic acid concentration on the physicochemical properties of the native ihur sago starch. The starch was acetylated at different acetic acid concentrations, i.e., 0, 0.5, 1.5, and 2.5%. The acetylation was carried out by reacting ihur sago starch solution (100 g in 225 mL water) with acetic acid under alkaline condition. The acetyl group, degree of substitution (DS), water solubility, swelling power, paste clarity, and water, ash and amylose contents of the acetylated starch were measured. The study was conducted in three replications of non-factorial experiments using a completely randomized design. Starch modification through acetic acid addition produced ihur sago starch with different physicochemical characteristics from that of its native form. The acetylation caused the hydroxyl group in the starch to be substituted by acetyl group at concentration of 1.336-1.850% and DS range of 0.026-0.046, whilst no acetyl group was detected in its native starch. Acetylation increased the starch ash content from 0.46% to 0.50-0.57%, amylose content from 28.86% to 29.73-31.46%, solubility from 12.83% to 14.20-25.20%, swelling power from 18.51 g/g to 16.74-28.24 g/g and paste clarity from 93.07%T650 to 93.50-94.13%T650. In addition, acetylation at 0.5% increased the water content of the starch while higher concentration of acetylation could decrease its water content.

SUPPLY CHAIN MANAGEMENT OF AGRO INDUSTRY OF CASSAVA Natelda Rosaldiah Timisela; Ester D. Leatemia; Febby J. Polnaya; Rachel Breemer
Jurnal Aplikasi Manajemen Vol 15, No 1 (2017)
Publisher : Jurusan Manajemen Fakultas Ekonomi dan Bisnis Universitas Brawijaya

The purpose of this study was to determine the mechanism of supply chain and the pattern of cassava of agroindustry supply chain flow and analyze the relationship between the components of SCM and the impact on supply chain activity improvement and agroindustry performance. Sample of research were producers of agroindustry local food of cassava as much of 106 respondents were taken by simple random sampling. The data analyzed by qualitative and quantitative analysis. Qualitative analysis used to describe the mechanism and pattern of cassava of agroindustry supply chain flow and principles of SCM. While quantitative analysis used to analyze the components, SCM activity improvement and agroindustry performance by using a structural equation model. The results showed that the mechanism of cassava agroindustry supply chain is the creation of collaboration and coordination among supply chain actors ranging from farmer, processor, distributor and consumer. Structural equation modeling analysis results showed the expected value to meet the criteria and are very good although AGFI marginally acceptable or good enough as an index measuring GFI (0.900), AGFI (0.860), TLI (.974), CFI (0.980), Cmin/DF (1.147 ), RMSEA (0.038), the probability (0.204) and the value of c2 (68.813).

Karakterisasi Edible Film Pati Sagu Alami dan Termodifikasi Febby J. Polnaya; Haryadi Haryadi; D.W. Marseno
agriTECH Vol 26, No 3 (2006)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

This research was conducted to use native sago starch (PSA), hydroxypropyl sago starch (PSHP, molar substitutions (MS) 0.058) and hydroxypropyl-acetyl sago starch (PSHP-AS MS 0.058; degree of substitutions (DS) 0.061) as basic materials for edible film, prepared with 3, 4 and 5% w/v. Edible film solution was prepared at 70oC for 30 min with glycerol (0.5% w/v) addition as plasticizer, and then dried-up using oven at 40oC. Analysis was conducted for physical characteristics of edible films including film thickness, elongation, tensile strength, water vapor transmission rate (WVTR), and solubility. Sago starch film produced by PSA, PSHP (MS 0.058) and PSHP-AS (MS 0.058-DS 0.061) showed different characteristics compared to PSA, including thickness, tensile strength, elongation, and WVTR of the films. The best edible film produced by PSHP‑AS (5%, w/v) with lowered WVTR was 11.27 g H2O/m2 h, its thickness was about 0.085 mm, tensile strength was 13.91 MPa, elongation was 0.32% and solubility was 90,595%.

Karakterisasi Tiga Jenis Pati Sagu (Metroxylon sp.) Hidroksipropil Febby J. Polnaya; J. Talahatu; Haryadi Haryadi; Djagal W. Marseno
agriTECH Vol 29, No 2 (2009)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Native sago starch (NSS) was chemically modified with propylene oxide. Hydroxypropylation reaction was aranged using 2.5, 5.0 and 7.5 mL in alkaline condition at 40oC for 24 h. The objective of this study was to identify the effect of propylene oxide on the properties of hydroxypropyl sago starch (HPSS). In addition, swelling power, starch solubility, paste clarity, amylograph properties and starch color were measured. Fourier transform infrared (FT-IR) spectroscopy was used to examine the substitution of hidroxypropyl group. The result showed that molar substitution (MS) HPSS was 0.03-0.09. Swelling power (21.32-51.11 g/g), initial gelatinisation temperature (IGT) (58.5-67.5 oC) and peak ge- latinisation temperature (PGT) (69-75 oC) was the lowest in comparison to NSS was 51.11-77.78 g/g,71.50-72 oC and77.25-79.50 oC respectively for swelling power, IGT and PGT. Paste clarity 59.23-82.18; 35.23-42.09 and 35.70-44.25%T respectively for hidroxypropyl sago starch (HPSS) Tuni, HPSS Ihur and HPSS Molat was highest compared to NSS56.20, 33.27 and 30.22 %T respectively for NSS Tuni, NSS Ihur and NSS Molat. The color of HPSS (L* 93.39-97.58)was highest compared to NSS (L* 62.75-65.01) with a* (0.25-1.38) and b* (6.38-9.37) was the lowest.ABSTRAKPati sagu alami (PSA) telah dimodifikasi dengan propilen oksida. Hidroksipropilasi dengan variasi propilen oksida berturut-turut 2,5, 5,0 dan 7,5 mL dalam suasana alkali pada suhu 40 oC selama 24 jam. Tujuan penelitian ini adalah untuk mempelajari pengaruh variasi propilen oksida terhadap sifat-sifat pati sagu hidroksipropil (PSHP). Parame- ter perubahan yang diukur meliputi kemampuan menggelembung, daya larut, kejernihan pasta, sifat amilografi dan warna pati. Spektra fourier transform infrared (FT-IR) digunakan untuk menunjukkan tersubtitusinya gugus hidrok- sil oleh gugus hidroksipropil. Hasil penelitian menunjukkan bahwa molar subtitusi (MS) PSHP adalah 0,03-0,09. Sifat-sifat seperti kemampuan menggelembung 21,32-51,11 g/g, suhu awal gelatinisasi (SAG) 58,5-67,5 oC dan suhu puncak gelatinisasi (SPG) 69-75 oC adalah rendah jika dibandingkan dengan PSA yaitu 51,11-77,78 g/g,71,50-72 oC dan 77,25-79,50 oC berturut-turut untuk kemampuan menggelembung, SAG dan SPG. Kejernihan pasta 59,23-82,18;35,23-42,09 dan 35,70-44,25 %T berturut-turut untuk pati sagu hidroksipropil Tuni (PSHPT), PSHP Ihur (PSHPI) dan PSHP Molat (PSHPM) lebih tinggi dibandingkan PSA 56,20, 33,27 dan 30,22 %T berturut-turut untuk PSA Tuni, PSA Ihur dan PSA Molat. Warna PSHP (L* 93,39-97,58) menunjukkan nilai yang lebih tinggi jika dibandingkan dengan PSA (L* 62,75-65,01) dengan nilai a* (0,25-1,38) dan nilai b* (6,38-9,37) rendah.

Karakteristik Sifat Fisiko-Kimia dan Fungsional Pati Sagu Ihur (Metroxylon sylvestre) Dimodifikasi dengan Hidrolisis Asam Febby Jeanry Polnaya; Alfredo Andelson Huwae; Gilian Tetelepta
agriTECH Vol 38, No 1 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The objective of this study was to characterize modified Ihur sago starch as affected by treatment of acid hydrolysis. A completely randomized experimental non-factorial design was used in this research with four levels of treatments, i.e. native ihur sago starch, HCl concentrations of 1.1 N, 2.2 N, or 3.3 N, subsequently. Physical properties such as color, swelling power, solubility, and paste clarity were measured in this research. Moisture, ash, and amylose content were determined as chemical properties, while the resistant starch (RS) content was determined for its functional properties. Results showed that starch treated with acid hydrolysis caused changes to physical properties in comparison with native starch. These included higher (80.93–81.89) degree of whiteness (L*) than native starch (80.29), lower redness (a*) and yellowness (b*) than native (8.26 and 18.24) having the value of 5.13–6.34, and 13.21–15.39, respectively. Acid hydrolysis not only caused a decrease in swelling power (43.88–50.56%), but also an increase in solubility (8.92–12.34%) and paste clarity (74.70–77.73% T) compared to native starch. Higher moisture and ash content having the value of 8.72–15.01% and 0.22–0.37%, correspondingly but lower amylose (18.29–27.22%) and RS content were obtained by acid hydrolysis starch in contrast to native starch. The modified starch has improved heat stability with smaller breakdown viscosity, and setback viscosity less than native starch, and is easily to gelatinize. ABSTRAKPenelitian ini bertujuan untuk mengkarakteristik pati sagu ihur alami (PSIA) yang dimodifikasi dengan perlakuan hidrolisis asam. Rancangan yang digunakan yaitu rancangan acak lengkap non-faktorial dengan empat taraf perlakuan yaitu PSIA, hidrolisis asam (PSIHA) menggunakan HCl 1,1 N, 2,2 N, atau 3,3 N. Parameter yang diukur meliputi karakteristik fisik antara lain warna, kemampuan menggelembung, daya larut, kejernihan pasta, dan sifat amilografi. Karakteristik kimia meliputi kadar air, kadar abu, dan amilosa sedangkan karakteristik fungsional yaitu kadar pati resistan (RS). Hasil penelitian menunjukan bahwa perlakuan hidrolisis asam menyebabkan perubahan terhadap sifat fisik warna pati dimana nilai kecerahan (L*) pati hidrolisis asam (80,93–81,89) lebih tinggi dibandingkan PSIA (80,29). Sebaliknya nilai kemerahan (a*) dan kekuningan (b*) PSIHA (5,13–6,34 dan 13,21–15,39) lebih rendah dibandingkan PSIA (8,62 dan 18,24). Perlakuan asam juga menyebabkan kemampuan menggelembung PSIHA (43,88–50,65%) mengalami penurunan dibandingkan PSIA, tetapi meningkatkan daya larut (8,92–12,34%) dan kejernihan pasta (74,70–77,73% T). Untuk sifat kimia, kadar air pati sagu hidrolisis asam (8,72–15,01%) dan kadar abu (0,22–0,37%) relatif lebih tinggi dibandingkan pati alaminya, namun perlakuan asam menurunkan kadar amilosa (18,29–27,22%) dan kadar RS (0,06–0,37%). PSIHA memiliki kestabilan yang lebih baik selama pemanasan dengan breakdown viscosity yang lebih kecil dibandingkan dengan PSIA, serta kecenderungan teretrogradasi lebih rendah, yaitu ditunjukkan nilai setback viscosity yang rendah, dan lebih mudah mengalami gelatinisasi.

Karakteristik Edible Film Pati Sagu Alami dan Pati Sagu Fosfat dengan Penambahan Gliserol Febby Jeanry Polnaya; La Ega; Devidson Wattimena
agriTECH Vol 36, No 3 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The purpose of this study was to evaluate the effect of the addition of several glycerol concentrations in the making of edible film from native and phosphate sago starch on physical, mechanical and barrier properties of the film. A completely randomized experimental design was applied in this study consisting of two factors of treatments, i.e.: native and phosphate sago starch, and the second factor was glycerol concentration with three levels of treatments, i.e.: 0.5, 1.0, and 1.5 % (w/w). The films were characterized for tensile strength, elongation, solubility, transparency, and water vapor transmission rate. Edible films have produced characteristics for tensile strength from 3.05 to 31.49 MPa, elongation from 3.03 to 20.94 %, solubility from 33.44 to 42.43 %, transparency from 0.59 to 4.14 %, and water vapour transmission rate from 7.76 to 15.80 g/m2.h. Glycerol was found to affect the increase of elongation, solubility, and water vapour transmission rate, as well as the decrease of its tensile strength and transparancy. The films made from sago starch phosphate showed to increase the solubility and to have significant effect compared with native sago starch, but not affecting the other properties. ABSTRAKTujuan penelitian ini adalah untuk mempelajari pengaruh penambahan beberapa konsentrasi gliserol pada pembuatan edible film dari pati sagu alami dan pati sagu fosfat terhadap sifat fisik, mekanik dan barrier film. Rancangan yang digunakan adalah rancangan acak lengkap yang terdiri dari dua faktor yaitu perlakuan jenis pati sagu dengan dua taraf perlakuan yaitu: pati sagu alami dan pati sagu fosfat dan tiga taraf konsentrasi gliserol yaitu: 0,5, 1,0 dan 1,5 % (b/b). Peubah yang diamati adalah tensile strength¸ elongasi, daya larut, transparansi, dan laju transmisi uap air. Karakteristik edible film yang dihasilkan meliputi tensile strength adalah 3,05 - 31,49 MPa, elongasi 3,03 - 20,94 %, daya larut 33,44 - 42,43 %, transparansi 0,59 - 4,14 %, dan laju transmisi uap air 7,76 - 15,80 g/m2.jam. Penambahan gliserol menyebabkan elongasi, daya larut, dan laju transmisi uap air meningkat, tetapi tensile strength dan transparansinya menurun. Perlakuan pati sagu fosfat hanya menyebabkan daya larut film meningkat, tetapi tidak untuk sifat-sifat film lainnya.

ANALISIS KEWIRAUSAHAAN AGROINDUSTRI PANGAN LOKAL SAGU Natelda R. Timisela; Ester D. Leatemia; Febby F. Polnaya
Matrik : Jurnal Manajemen, Strategi Bisnis dan Kewirausahaan Volume 11 Nomor 2 Tahun 2017
Publisher : Universitas Udayana

Research aims to study the characteristics of sago local food agro-industries, analyze the factors that influence entrepreneurs’ characters, and analyze the effects of entrepreneurs’ characters on the management, institutional system, and the performance of agro-industries. The research focus is on local food agroindustrial of sago. While the subject of research is entrepreneurs the processing of food products of local as key businessman in the development of business. The total population of the local sago food product entrepreneurs is 240 people. Sampling using Slovin formula (n = N / (1 + N e²) = 240 / (1 + 240 x 0,05²) = 150). Data analysis is done qualitatively and quantitatively. Qualitative analysis to describe entrepreneur character, while quantitative analysis to analyze factors influencing entrepreneurial character and influence of entrepreneur character to management, institute and performance of local food agroindustry sago. The research result shows that the characteristics of the entrepreneurs include: possessing high motivation to satisfy life necessaries; future-oriented; having good leadership skills; having a wide business network; facing the changes responsively and creatively. The index value of the five characteristics varies, ranging from 60-75 percent. The entrepreneurs’ characteristics on average category include good leadership skills, facing the changes responsively and creatively. These two characteristics still need to be improved by the businessmen in order to create better characters. Meanwhile, the highly-categorized characteristics are retained or even further improved. The SEM analysis result shows that economical and physical factors affect the entrepreneurs’ characters, whereas social factor does not give any effect. Besides, the result as well indicates that the entrepreneurs’ characters significantly influence the management, the institutional, and the performance of agro-industries. This is important to build entrepreneurial spirit in order to develop sago local food industries.

Karakteristik Edible Film Komposit Pati Sagu Molat-Pektin [Characteristics of Edible Film from Composite of Molat Sago Starch-Pectin] Febby J Polnaya; Natalia D. J. Alfons; Agustina Souripet
Buletin Palma Vol 20, No 2 (2019): Desember 2019
Publisher : Pusat Penelitian dan Pengembangan Perkebunan

The utilization of starch-base ingredients, such as sago starch for the manufacture of edible films, is still growing. The nature of the film produced from starch material is still not optimal, hence research is needed to improve its utilization. Starch composites with other ingredients, such as pectin, are expected to grow their properties. The study aimed to characterize the properties of edible film produced from molat sago starch-pectin composites, including thickness, tensile strength, elongation, solubility, transparency, and water vapor transmission rate. The study was conducted from July to August 2017 at Food Chemistry and Biochemistry Laboratory, Pattimura University, Ambon, and Food Engineering Laboratory, Gadjah Mada University, Yogyakarta. The design used was a non-factorial completely randomized design of the treatment of composite sago-pectin starch, with five levels of treatment (3: 0; 2.75:0.25; 2.5:0.5; 2.25:0.75 and 2:1 (g/g)). Based on the results of the analysis of diversity, the treatment of composite sago-pectin starch affects the changes in the mechanical, physical, and barrier characteristics of the edible film. Increasing the concentration of pectin (0-1%) in the film solution decreases the elongation of the film, but increases the properties of thickness, tensile strength, solubility, transparency, and the rate of water vapor transmission. The treatment of sago-pectin starch composites 2:1 can improve the physical and mechanical properties of edible films, although it has a high value of solubility and water vapor transmission rate.ABSTRAKPemanfaatan bahan dasar pati-patian, seperti pati sagu untuk pembuatan edible film masih terus berkembang. Sifat film yang dihasilkan dari bahan pati-patian masih belum optimal. Diperlukan penelitian untuk dapat meningkatkan pemanfaatannya. Komposit pati dengan bahan lainnya, seperti pektin diharapkan dapat meningkatkan sifat-sifatnya. Tujuan penelitian adalah mengkarakteristik sifat-sifat edible film yang dihasilkan dari komposit pati sagu molat-pektin, meliputi ketebalan, kuat tarik, elongasi, daya larut, transparansi dan laju transmisi uap air. Penelitian dilaksanakan pada bulan Juli sampai dengan Agustus 2017 di Laboratorium Kimia dan Biokimia Pangan, Universitas Pattimura, Ambon, dan Laboratorium Rekayasa Pangan, Universitas Gadjah Mada, Yogyakarta. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan perlakuan adalah komposit pati sagu molat-pektin, dengan lima taraf perlakuan (3:0; 2,75:0,25; 2,5:0,5; 2,25:0,75 dan 2:1 (g/g)). Berdasarkan hasil analisis keragaman, perlakuan komposit pati sagu molat-pektin berpengaruh terhadap perubahan sifat-sifat mekanik, fisik dan barrier edible film. Meningkatnya konsentrasi pektin (0-1%) pada larutan film menurunkan elongasi film, tetapi meningkatkan sifat-sifat ketebalan, kuat tarik, daya larut, transparansi, dan laju transmisi uap airnya. Perlakuan komposit pati sagu molat-pektin 2:1 dapat memperbaiki sifat fisik dan mekanik edible film walaupun daya larut dan nilai laju transmisi uap airnya tinggi.

PERMINTAAN KONSUMEN TERHADAP SAYURAN ORGANIK DI PASAR PULAU SAPARUA Natelda R. Timisela; Marfin Lawalata; Valenszya Jozias; Febby J Polnaya; Stevianus Titaley
SEPA: Jurnal Sosial Ekonomi Pertanian dan Agribisnis Vol 18, No 1 (2021): SEPTEMBER
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/sepa.v18i1.44765

The purpose of the study was to analyze consumer demand for organic vegetables in Saparua Island, Central Maluku Regency. Organic vegetables are environmentally friendly and more to the concept of nature (back to nature). The research sampling technique was done by accidental sampling. The number of research sample was 40 people. Based on the ANOVA test results obtained F-count 17.630> F-table 2.64 means that the price of organic vegetables, the price of non-organic vegetables, income, and family members simultaneously have a significant influence on consumer demand for organic vegetables in Saparua Island. However, partial testing shows that the variables that significantly effect on demand for organic vegetables are the price of organic vegetables, the price of non-organic vegetables, the number of family members, the taste and frequency of purchase.

Co-Authors Agustina Souripet Alfons, Natalia D. J. Alfredo Andelson Huwae Augustyn, Gelora Helena Breemer, Rachel Cynthia G. C. Lopulalan D.W. Marseno Desta Janu Kuncoro Devidson Wattimena Difatri Azabi Djagal W. Marseno Dorina Kelmaskosu Erynola Moniharapon Esau Damamain Ester D Leatemia Ester D Leatemia Ester D. Leatemia Ester D. Leatemia Ester D. Leatemia Ester D. Leatemia Esther Kembauw Haryadi Haryadi Haryadi Haryadi Hayati Latuconsina Hilda Hilda Irfan Umanahu Ismi Fitriani J. Talahatu Johanna M. Luhukay La Ega La Ega Lambertina Siletty Mardiman Mardiman Marfin Lawalata Maria Rumyaan Meitycorfrida Mailoa Meivie Matulessy Milian Tengker Natalia D. J. Alfons Natelda R Timisela Natelda R Timisela Natelda R. Timisela Natelda R. Timisela Natelda Rosaldiah Timisela Neima Nurjannah Priscillia Picauly Priscillia Picauly Priscillia Picauly, Priscillia Rachel Breemer Rosana Tuharea S. Palijama Sherly Amelia Ayhuan Souripet, Agustina Stevianus Titaley Tetelepta, Gilian Trisonda Sigmarlatu Tuhumury, Helen C.D. Valenszya Jozias Vita Novalina Lawalata

Title

Found 24 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 24 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 24 Documents
Search