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All Journal Jurnal Teknologi Industri Pertanian Jurnal Keteknikan Pertanian Industria: Jurnal Teknologi dan Manajemen Agroindustri Swabumi (Suara Wawasan Sukabumi) : Ilmu Komputer, Manajemen, dan Sosial ALCHEMY Jurnal Penelitian Kimia Jurnal Pendidikan Terbuka Dan Jarak Jauh Diseminasi : Jurnal Pengabdian kepada Masyarakat Food Scientia: Journal of Food Science and Technology International Journal Mathla'ul Anwar of Halal Issues

Dini Nur Hakiki

Universitas Terbuka

Author-ID : 3797024

Religion Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Social Sciences Other

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Articles

Characteristics of Nata De Taro from “Beneng” Taro Starch Waste with Addition of Various Types of Carbon and Isolated Soy Protein Dini Nur Hakiki; Tuti Rostianti Maulani
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 9, No 1 (2020)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

AbstractThe research aims to characterize nata of “Beneng” taro starch waste with addition of various types of carbon and several concentration of Isolated Soy Protein (ISP). The experimental design used was a complete randomized group design with ISP concentrations of 1%, 1.5%, and 2%. “Beneng” taro waste was heated, added with 2% vinegar, then treated with a carbon source of sucrose and glucose 5% and a nitrogen source from the ISP at concentrations of 1%, 1.5%, and 2% and fermented for 13 days. The results showed the combination of glucose with 1% ISP gave the best results and yield of 44.28%, 0.984 cm of thickness was not significantly different from the addition of ZA with a yield of 43.77%, thickness of 1.016 cm. Nata fiber content tends to be higher in the treatment with ZA addition compared to ISP, although it is not significantly different. The value of the white level is getting higher or the nata become brighter in the glucose treatment with ISP and significantly different from other treatments. The addition of ISP has the potential as an alternative for substitution of ZA and tends to increase the brightness of nata color.Keywords: “Beneng” taro, fermentation, isolated soy protein, nata

KARAKTERISTIK SIFAT FISIKOKIMIA NATA DE TARO TALAS BENENG DENGAN PERBEDAAN KONSENTRASI ACETOBACTER XYLINUM DAN SUMBER KARBON Tuti Rostianti Maulani, Dini Nur Hakiki dan Nursuciyoni
Jurnal Teknologi Industri Pertanian Vol. 28 No. 3 (2018): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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The aim of this research was to characterize nata de taro from Talas Beneng (Xanthosoma undipes K. Koch) with different concentrations of Acetobacter xylinum and carbon source.Grated talas beneng was added 1 liters of water and settled for 24 hours until separated water and starch. The water was boiled, added 5% sucrose, 2% acetat acid, 1% urea, cooled to 25oC than added concentration of Acetobacter xylinum with different level 10%, 15%, 20%, and 25%. Nata formed on day 13 then analyzed yield, weight, hardness, organoleptic, crude fiber. The study of carbon source used A. xylinum concentration of 15% with each 5% of sucrose, glucose, and fructose than analyzed yield, thickness, dan crude fiber. The results showed that addition A. xylinum had effect characteristic of nata de taro. The higher concentration of A. xylinum tends to produce higher yield, thickness and organoleptic especially and texture and flavour. The addition of 25% concentration of A. xylinum was the highest yield and thickness as 30.98%, and 9.55 mm, then it has crude fiber 4.89% and hardness 0.1 mm/g.s, and organoleptic between 3.05-3,27 (enough preferred). The addition of source of carbon from sucrose was the higheryield and thickness than glucose and fructose as 41,6%, 0.90 cm.Keywords:Acetobacter xylinum, Nata, Talas Beneng

Perubahan Kualitas Pasca Panen Bayam Organik selama Penyimpanan setelah Perlakuan Heat Shock dan Hydrocooling Dini Nur Hakiki; Emmy Darmawati; Y Aris Purwanto; Ueno Hideto; Yo Toma
Jurnal Keteknikan Pertanian Vol. 4 No. 1 (2016): JURNAL KETEKNIKAN PERTANIAN
Publisher : PERTETA

AbstractThe objective of this study was to investigate the quality of organic spinach during storage after hydrocooling and heat shock treatment. Hydrocooling treatment was carried out using cold water of 3-5°C for 5 min and heat shock treatment was carried out using warm water of 40°C for 3.5 min. After treatments, samples of spinach were placed at cold storage of 7°C, RH of 95-98%. The changes in color, nitrate content, soluble solid content, ascorbic acid, total antioxidant were observed at 1, 3 and 7 days during storage period. Postharvest treatment using by hydrocooling and heat shock can maintain chlorophyll significantly. Heat shock was better than hydrocooling to maintain chlorophyll. Postharvest treatments were no significant difference with control to quality of color, ascorbic acid, total soluable solid, and antioxidant.AbstrakTujuan penelitian ini untuk menganalisis perubahan kualitas bayam organik (Spinacia oleraceae L.) selama penyimpanan setelah perlakuan hydrocooling dan heat shock. Perlakuan hydrocooling dilakukan dengan cara merendam bayam dalam air dingin pada suhu 3-5oC selama 5 menit sedangkan perlakuan heat shock dilakukan dengan cara merendam dalam air hangat pada suhu 40oC selama 3.5 menit. Bayam selanjutnya disimpan pada 7oC, RH 98-95% selama 7 hari. Perubahan kualitas bayam berupa warna, klorofil, kandungan nitrat, total padatan terlarut, asam askorbat, dan total antioksidan diamati selama penyimpanan pada hari ke-1, 3, dan 7 hari. Penanganan pascapanen dapat mempertahankan klorofil secara signifikan. Aplikasi heat shock cenderung lebih baik dalam mempertahankan klorofil dibanding dengan hydrocooling. Aplikasi penanganan pascapanen tidak berbeda nyata dengan kontrol untuk parameter kualitas warna,asam askorbat, total padatan terlarut, dan total antioksidan.

PERANCANGAN SISTEM JAMINAN HALAL (SJH) DI RUMAH POTONG AYAM TPA AKBAR BANDAR LAMPUNG Popi Rahmaniati; Dini Nur Hakiki
International Journal Mathla’ul Anwar of Halal Issues Vol. 1 No. 2 (2021)
Publisher : Universitas Mathla’ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (404.241 KB)

TPA Akbar, the small micro industrial chicken slaughterhouses owned by individuals located in Bandar Lampung which has not been certified halal. This study aims to determine critical control points in raw materials as well as in every production process flow and design a halal assurance system at TPA Akbar as one of the requirements for halal certification. The method used in this research is to observe each production process flow, identify the critical control points of halal in raw materials and production process flows, determine critical control points, and design a Halal Assurance System (HAS). From the results of the study, there are 2 critical points of prohibition, namely from raw materials and the slaughtering process that need to be taken preventive measures and monitoring actions. The design of the Halal Assurance System Criteria is based on 11 HAS 23000 criteria, namely starting from halal policies, halal management teams, training, materials, production facilities, products, written procedures for critical activities, traceability, handling products that do not meet the criteria, internal audits, and reviews management. TPA Akbar merupakan salah satu tempat pemotongan ayam industri kecil mikro milik perorangan yang terletak di Bandar Lampung yang belum tersertifikasi halal. Penelitian ini bertujuan untuk menentukan titik kendali kritis di bahan baku maupun disetiap alur proses produksi dan melakukaan rancangan sistem jaminan halal di TPA Akbar sebagai salah satu syarat sertifikasi halal. Metode yang dilakukan dalam penelitian ini adalah dengan mengamati setiap alur proses produksi, mengidentifikasi titik kendali kritis kehalalan dalam bahan baku dan alur proses produksi, menetapkan titik kendali kritis, serta perancangan Sistem Jaminan Halal (SJH). Dari hasil kajian terdapat 2 titik kritis keharaman yaitu dari bahan baku dan proses penyembelihan yang perlu dilakukan tindakan pencegahan dan tindakan monitoring. Perancangan Kriteria Sistem Jaminan halal berdasarkan 11 kriteria HAS 23000 yaitu mulai dari kebijakan halal, tim manajemen halal, pelatihan, bahan, fasilitas produksi, produk, prosedur tertulis aktivitas kritis, kemampuan telusur, penanganan produk yang tidak memenuhi kriteria, audit internal, dan kaji ulang manajemen.

Aktivitas Antioksidan dan Screening Fitokimia Kulit Bligo (Benincasa hispida) Dini Nur Hakiki; Athiefah Fauziyyah; Sri Wijanarti
ALCHEMY Jurnal Penelitian Kimia Vol 17, No 1 (2021): March
Publisher : UNIVERSITAS SEBELAS MARET (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/alchemy.17.1.38675.27-36

Bligo (Benincasa hispida) merupakan tanaman yang tumbuh di daerah tropis dan subtropis. Buah bligo mengandung senyawa-senyawa aktif antara lain flavonoid, glikosida, karoten, vitamin, mineral, dan asam uronat. Penelitian di bidang farmakologi telah mengungkapkan bahwa buah bligo memberikan efek kesehatan, antara lain antidepressant, ansiolitik, antioksidan, antiinflamatori, diuretik, antidiabetik, dan antimikrobia. Namun penelitian di Indonesia mengenai kulit bligo masih sangat terbatas. Penelitian ini bertujuan untuk melakukan aktivitas antioksidan dan screening fitokimia pada kulit bligo. Kulit bligo dikeringkan kemudian digiling menjadi bubuk ukuran 100 mesh. Pengujian yang dilakukan adalah uji aktivitas antioksidan menggunakan DPPH, dan uji screening fitokimia kualitatif menggunakan LC-MS/MS QTOF. Aktivitas antioksidan pada kulit bligo adalah kelas medium dengan nilai IC50 6,91 mg/mL. Dari hasil analisis LC-MS/MS QTOF diketahui bahwa kulit bligo mengandung 36 senyawa, dengan 5 senyawa dominannya adalah adenosin; polidatin; 7-(4-hidroksi-3-metoksifenil)-l-(4-hidroksifenil)-4E,6E-heptadien-3-on; morasin C; dan kushenol S. Hasil karakterisasi yang diperoleh menunjukkan bahwa kulit bligo berpotensi sebagai senyawa aktif.Antioxidant Activity and Phytochemical Screening of Peel Bligo (Benincasa hispida). Bligo (Benincasa hispida) is a plant that grows in tropical and subtropical regions. Bligo fruit contains active compounds such as flavonoids, glycosides, carotene, vitamins, minerals, and uronic acid. Research in the field of pharmacology has revealed that bligo fruit has health effects, including antidepressants, anxiolytics, antioxidants, anti-inflammatory, diuretics, antidiabetic, and antimicrobials. However, research on bligo peel is very limited. This study aims were to carry out antioxidant activity and phytochemical screening of bligo peel characteristics. Bligoâ€™s peel was dried and ground into 100 mesh powder. Then antioxidant activity test using DPPH, and qualitative phytochemical screening test using LC-MS/MS QTOF were conducted. The bligo peel is medium class of antioxidant activity with IC50 value was 6.91 mg/mL. From the results of LC-MS/MS QTOF analysis it was known that bligo skin contained 36 compounds, with 5 dominant compounds, namely adenosine; polydatin; 7-(4-hydroxy-3-methoxyphenyl)-1-(4-hydroxyphenyl)-4E, 6E-heptadien-3-one; moracin C; and kushenol S. The results of the characterization showed that bligo skin has the potential as a source of active compounds for further utilization.

Tracer Study Pada Program Studi S1 Teknologi Pangan Universitas Terbuka Dini Nur Hakiki; Athiefah Fauziyyah; Eko Yuliastuti
Jurnal Pendidikan Terbuka Dan Jarak Jauh Vol. 21 No. 1 (2020)
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/ptjj.v21i1.1275.2020

Studi ini adalah hasil tracer study pada Program Studi (PS) Teknologi Pangan Universitas Terbuka tahun 2017-2020. Studi ini menggunakan metode kualitatif (qualitative research) melalui survei dan wawancara dengan variabel (1) Keterserapan alumni di dunia kerja; (2) Kontribusi perguruan tinggi terhadap tingkat komptensi yang dikuasai; (3) Penilaian alumni terhadap metode pembelajaran di PS Teknologi Pangan. Hasil tracer study menyatakan bahwa dari segi keterserapan alumni di dunia kerja, alumni PS Teknologi Pangan UT sebanyak 68% sudah bekerja dan sebanyak 70% sudah memperoleh pekerjaan sebelum masuk UT. Bidang pekerjaan alumni paling banyak di bidang swasta di sektor usaha makanan dan minuman. Kontribusi perguruan tinggi terhadap tingkat kompetensi yang dikuasai alumni yaitu lebih dari 50% alumni menyatakan perguruan tinggi berkontribusi sangat tinggi dan tinggi dalam pengetahuan di bidang ilmu teknologi pangan, kemampuan riset dan analisis, komunikasi, ketrampilan digital, manajemen waktu dan kemampuan dalam memegang tanggung jawab, serta soft skill. Penilaian alumni terhadap metode pembelajaran di PS Teknologi Pangan yaitu lebih dari 50% menyatakan sudah sangat baik dan baik dari tutorial online, praktikum, dan bahan ajar cetak. Masukan alumni untuk perbaikan layanan yaitu untuk tutorial online antara lain perlunya peningkatan server, tampilan yang lebih menarik, penambahan video dan studi kasus, serta tutor perlu lebih aktif memberikan umpan balik. Masukan mahasiswa untuk praktikum yaitu perlunya laboratorium sendiri yang dimiliki oleh UT, mata kuliah praktikum perlu diperbanyak, serta integrasi antara mata kuliah praktikum dengan mata kuliah lainnya. Masukan untuk bahan ajar cetak adalah perlu dilakukan pembaharuan materi yang mengikuti dengan perkembangan teknologi dan ilmu pengetahuan.

Evaluasi Penerapan Good Manufacturing Practices (GMP) pada UKM Dimsum XYZ di Kota Bandung Euis Sridaryati; Dini Nur Hakiki
Food Scientia : Journal of Food Science and Technology Vol 1 No 1 (2021): Januari - Juni
Publisher : LPPM Universitas Terbuka

The high interest in frozen food products during the pandemic caused many food industries with the scale of Micro, Small and Medium Enterprises (MSMEs) to start producing frozen food, such as dimsum. Dimsum itself is a medium risk product, so it needs to have an MD distribution permit. GMP is the basic requirement for granting an MD distribution permit certificate by BPOM. This study aims to evaluate the application of GMP (Good Manufacturing Practices) to SME Dim Sum XYZin Bandung. The study was conducted by interview and direct field observation.The results of the study show that the application of GMP in SME DimSum XYZ still doesnot meet the requirements of the GMP guidelines because there are still6 cases of minor deviations, 7 cases of major deviations and 9 cases of serious deviations. Serious deviations in the application of GMP in SME DimSum XYZ lie in factory sanitation, production equipment, product testing methods, supervision of the production process, and chemical storage.

Pengaruh Variasi Tepung Tapioka Terhadap Tingkat kesukaan Bakso Ikan Bandeng (Channos channos Forsk) Presto Tirani Pratiwi; Dini Nur Hakiki
Food Scientia : Journal of Food Science and Technology Vol 1 No 2 (2021): Juli - Desember
Publisher : LPPM Universitas Terbuka

Modification of milkfish (Chanos chanos) by high pressure processing was done to increase added value and to develop new product innovations. One of the innovative products that can be developed is in the form of meatballs. The addition of milkfish into the manufacturing of meatballs is expected to produce meatballs with a distinctive aroma. The purpose of this study was to determine the effect of different variations of tapioca flour amount using organoleptic tests. The tests included testing of color, aroma, taste, and elasticity as well as testing the shelf-life of presto milkfish meatballs at room temperature. The experimental design used was Completely Randomized Design (CRD) with the scoring test method based on the level of consumer preference. The factors studied were the percentage of tapioca flour proportions to the raw material of presto milkfish which consisted of three treatments, namely P1 treatment 20 grams; P2 30 grams; P3 40 grams. Based on the results of the organoleptic test by 20 panelists, it can be concluded that the presto milkfish meatballs favored by the panelists are presto milkfish meatballs with milkfish: tapioca flour ratio 60 gr: 30 gr. Storage of the meatballs in room temperature at 24 hours cause discoloration.

SiDaur: Aplikasi Berbasis Mobile dan Traceability dalam Mengurangi Limbah Makanan di Indonesia Muhamad Riyan Maulana; Marsya Jelita; Fajar Agus Saputro; Imbuk Risnawati; Ismalia Nur Hasanah; Dini Nur Hakiki; Dian Nurdiana
Swabumi Vol 11, No 1 (2023): Volume 11 Nomor 1 Tahun 2023
Publisher : Universitas Bina Sarana Informatika Kota Sukabumi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31294/swabumi.v11i1.15281

Salah satu jenis sampah yang menjadi perhatian masyarakat adalah sampah makanan. Perkembangan ekonomi, pertumbuhan penduduk, serta tingkat konsumsi dan produksi yang tidak diimbangi dengan kesadaran akan tanggung jawab terhadap lingkungan, menjadikan food waste semakin menumpuk dan menimbulkan berbagai permasalahan. Tujuan penelitian ini adalah untuk merancang prototype aplikasi berbasis mobile yang dapat digunakan sebagai ‘wadah’ untuk pengelolaan sisa makanan yang nantinya dapat dimanfaatkan kembali, dibagikan atau dijadikan sebagai pupuk dengan dilengkapi sistem traceability yang diberi nama SiDaur. SiDaur hadir sebagai solusi yang inovatif dan efektif dalam membantu mengurangi limbah makanan dengan pemanfaatan aplikasi berbasis mobile dan sistem traceability. Model yang digunakan untuk pengembangannya menggunakan model Waterfall. Terdapat dua tahapan pengujian yang dilakukan. Tahap pertama menggunakan 7 skenario pengujian Black Box dengan capaian 100% sesuai. Sementara tahap kedua menggunakan metode Kuesioner dengan capaian 95% dari 80 responden tertarik menggunakan aplikasi SiDaur. Hasil dari penelitian ini adalah terciptanya prototype aplikasi berbasis mobile yang dapat membantu pelaku usaha sektor pangan dan pertanian dalam menampung sisa makanan dan hasil panen yang tidak terjual di pasaran.

PENINGKATAN PENGETAHUAN DAN KETERAMPILAN KADER POS BINAAN TERPADU (POBINDU) DALAM PRODUKSI MAKANAN SEHAT BERBASIS LABU KUNING UNTUK PARA LANSIA Eko Yuliastuti Endah Sulistyawati; Rina Rismaya; Mohamad Rajih Radiansyah; Dini Nur Hakiki; Athiefah Fauziyyah
Diseminasi: Jurnal Pengabdian kepada Masyarakat Vol. 5 No. 2 (2023)
Publisher : Pusat Pengabdian kepada Masyarakat- LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/diseminasiabdimas.v5i2.6182

Persentase penduduk lanjut usia (lansia) terus meningkat dari tahun ke tahun. Seiring bertambahnya usia, kesehatan lansia menurun dan lebih berisiko terkena penyakit degeneratif seperti diabetes, hipertensi, dan penyakit kardiovaskular. Selain itu, lansia juga mengalami perubahan fisiologis pada tubuhnya seperti fungsi sistem pencernaan dan sistem metabolisme tubuh yang semakin melambat. Kondisi ini membuat lansia memiliki kebutuhan asupan nutrisi berbeda-beda yang harus disesuaikan dengan kondisi kesehatannya. Untuk memenuhi kebutuhan gizi seimbang pada lansia dan membatasi jumlah asupan kalori, lemak, garam dapat diperoleh dengan mengonsumsi makanan nabati salah satunya labu kuning. Labu kuning telah diteliti memiliki kandungan nutrisi, vitamin, mineral, antioksidan, dan serat makanan tingkat tinggi yang diketahui memberikan manfaat kesehatan. Namun sangat disayangkan, potensi dan manfaat labu kuning yang tinggi belum dimanfaatkan secara maksimal oleh masyarakat menjadi berbagai produk olahan pangan. Saat ini pengetahuan masyarakat masih terbatas pada pengolahan labu kuning secara sederhana seperti pembuatan kolak, pembuatan wajit, atau bahkan dikukus. Kegiatan pelatihan ini bertujuan untuk meningkatkan pengetahuan dan keterampilan masyarakat mengenai pengolahan labu kuning menjadi berbagai produk olahan pangan yang baik dikonsumsi oleh lansia. Pelatihan ini diberikan kepada 13 kader yang memiliki rentang usia 40-58 tahun dengan pendidikan terakhir SMA-S1 dengan pengalaman lebih dari 3 tahun bekerja di Posbindu, Kelurahan Pondok Benda, Kecamatan Pamulang, Kota Tangsel pada bulan Maret. 2022. Pelatihan ini dibagi menjadi tiga sesi. Kegiatannya yaitu pengisian pre-test, praktek pembuatan aneka produk olahan pangan, dan pengisian post-test. Capaian pelatihan ini diukur dengan menggunakan pendekatan analisis kuantitatif melalui desain One-Group Pre-test Post-test yang dianalisis menggunakan uji normalitas Komlogorov-Smirnov dan Shaporo Wilk, kemudian dianalisis menggunakan uji Wilcoxon. Hasil analisis menunjukkan terdapat perbedaan yang signifikan pada pengetahuan dan keterampilan peserta sebelum dan sesudah pelatihan, dibuktikan dengan persentase peserta yang menjawab benar pada angket pre-test sebesar 43,85% dan meningkat menjadi 97,69%. pada angket post test dengan nilai signifikansi p = 0,000. (p<0,005). The percentage of the elderly population (elderly) continues to increase from year to year. With age, the elderly decline in health and are more at risk for degenerative diseases such as diabetes, hypertension, and cardiovascular disease. In addition, the elderly also has physiological changes in the body such as the function of the digestive system and the body's metabolic system which is increasingly slowing down. This condition makes the elderly have different nutritional intake needs that must be adapted to their health conditions. To meet the balanced nutritional needs of the elderly and limit the amount of calorie, fat, salt intake, it can be obtained by consuming plant foods, one of which is pumpkin. Pumpkin has been studied to have high levels of nutrients, vitamins, minerals, antioxidants, and dietary fiber which are known to provide health benefits. However, it is very unfortunate, the high potential and benefits of pumpkin have not been used optimally by the community into a variety of processed food products. Currently, public knowledge is still limited to simple pumpkin processing, such as making compote, making “wajit” or even steaming it. This training activity aims to improve the knowledge and skills of the community regarding the processing of pumpkin into a variety of processed food products that are good for consumption by the elderly. This training was given to 13 cadres who have an age range of 40-58 years with the latest education being SMA-S1 with more than 3 years of experience working at Posbindu, Pondok Benda sub-district, Pamulang District, South Tangerang City in March 2022. This training was divided into three sessions. activities, namely filling out the pre-test, the practice of making various processed food products, and filling out the post-test. The achievement of this training was measured using a quantitative analysis approach through the One-Group Pre-test Post-test design which was analyzed using normality test Komlogorov-Smirnov and Shaporo Wilk, then analyzed using the Wilcoxon test. The results of the analysis showed that there was a significant difference in the knowledge and skills of the participants before and after the training, as evidenced by the percentage of participants who answered correctly on the pre-test questionnaire of 43.85% and increased to 97.69% on the post-test questionnaire with a significance value of p = 0.000. (p<0.005).

Co-Authors Athiefah Fauziyyah dan Nursuciyoni, Tuti Rostianti Maulani, Dini Nur Hakiki Dian Nurdiana Eko Yuliastuti E.S Eko Yuliastuti Endah Sulistyawati Emmy Darmawati Euis Sridaryati Fajar Agus Saputro Imbuk Risnawati Ismalia Nur Hasanah Marsya Jelita Mohamad Rajih Radiansyah Muhamad Riyan Maulana Popi Rahmaniati Rina Rismaya Sri Wijanarti Tirani Pratiwi Ueno Hideto Yo Toma

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