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ISOLATION AND IDENTIFICATION OF FLAVONOIDS FROM WATER FRACTION OF SECANG WOOD (Caesalpinia sappan. L) WITH THIN LAYER CHROMATOGRAPHY AND UV-VIS SPECTROPHOTOMETRY METHODS Lolyta Fournia Sari; Suparmi Suparmi; Asih Triastuti
Jurnal Ilmiah Farmasi Vol. 2 No. 1 (2005)
Publisher : Universitas Islam Indonesia

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ABSTRACTAim of this research was to determine chemical structure of flavonoid from water fraction ofSappan wood. The flavonoid was isolated by Soxhlet xtraction using methanol and infundation.First, the detection of flavonoid was done using Thin Layer Chromatography (TLC) with statioramphase silica gel GF 254 and mobile phase ethyl acetate : acetyc acid 15 % (9:1 v/v) smoked byNH3, and detected under UV 366 nm, showed 5 spots with hRf 7, 50, 61, 68, and 80. PreparatifTLC was done to water fraction, disolveed in methanol and detected with UV-Visspectrophotometry using diagnostic reagents NaOH, NaOAc, NaOAc+H3BO3, AlCl3, ACl3+HCl andcompared with references. In fraction 1, 2, and 5 showed isoflavon with 7-OH, substitution oxygenin position six. In fraction 3 showed isoflavon with 7-OH, substitution oxygen in position six, 6,7diOH in A ring, and o-diOH in 6,7 or 7,8. In fraction 4 showed isoflavon with 7-OH, substitutionoxygen in 6, o-diOH in 6,7 or 7,8 and 5-OH.Key Words: Caesalpinia Sappan. L, Flavonoid, TLC, UV-Vis Spectrophotometry
PENDEKATAN SAINTIFIK PADA PEMBELAJARAN FISIKA DENGAN METODE EKSPERIMEN DAN DEMONSTRASI DITINJAU DARI KEMAMPUAN BERPIKIR ABSTRAK DAN KEMAMPUAN ANALISIS SISWA Suliman Suliman; Sarwanto Sarwanto; Suparmi Suparmi
INKUIRI: Jurnal Pendidikan IPA Vol 6, No 1 (2017): INKUIRI: Jurnal Pendidikan IPA
Publisher : Magister Pendidikan Sains Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/inkuiri.v6i1.17260

Abstract

Tujuan dari penelitian ini adalah untuk mengetahui pengaruh pendekatan saintifik menggunakan metode eksperimen dan demonstrasi, kemampuan berpikir abstrak, kemampuan analisis, dan interaksinya terhadap prestasi belajar siswa. Penelitian ini adalah eksperimen semu. Populasi dari penelitian ini adalah seluruh siswa kelas X SMA Negeri 1 Bayat Klaten yang terdiri dari 5 kelas. Sampel terdiri dari dua kelas yaitu XA yang pembelajarannya dengan pendekatan saintifik menggunakan metode demonstrasi dan XC menggunakan metode eksperimen. Data prestasi belajar kognitif siswa, kemampuan berpikir abstrak dan kemampuan analisis siswa diperoleh dari hasil tes. Data dianalisis menggunakan anava tiga jalan, dengan desain factorial 2x2x2. Kesimpulan dari penelitian adalah: (1) ada pengaruh pendekatan saintifik menggunakan metode eksperimen dan demonstrasi terhadap prestasi belajar (pvalue = 0.001); (2) ada pengaruh kemampuan berpikir abstrak tinggi dan rendah terhadap prestasi belajar (pvalue = 0.000); (3) ada pengaruh kemampuan analisis tinggi dan rendah terhadap prestasi belajar (pvalue = 0.047); (4) tidak ada interaksi antara pendekatan saintifik pada pembelajaran fisika menggunakan metode eksperimen dan demonstrasi dengan kemampuan berpikir abstrak tinggi dan rendah terhadap prestasi belajar siswa (pvalue = 0.865); (5) tidak ada interaksi antara pendekatan saintifik pada pembelajaran fisika menggunkan metode eksperimen dan demonstrasi dengan kemampuan analisis tinggi dan rendah terhadap prestasi belajar siswa (pvalue = 0.865); (6) tidak ada interaksi antara kemampuan berpikir abstrak tinggi dan rendah dengan kemampuan analisis tinggi dan rendah terhadap prestasi belajar siswa (pvalue = 0.802); (7) tidak ada interaksi antara pendekatan saintifik pada pembelajaran fisika menggunakan metode metode eksperimen dan demonstrasi, kemampuan berpikir abstrak tinggi dan rendah, dan kemampuan analisis tinggi dan rendah terhadap prestasi belajar siswa (pvalue = 0.856).
PEMANFAATAN JAMINAN KESEHATAN DALAM PELAYANAN KESEHATAN IBU DI TUJUH KABUPATEN/KOTA DI INDONESIA Heny Lestary; Sugiharti Sugiharti; Suparmi Suparmi
JURNAL EKOLOGI KESEHATAN Vol 18 No 2 (2019): JURNAL EKOLOGI KESEHATAN VOL 18 NO.2 TAHUN 2019
Publisher : Puslitbang Upaya Kesehatan Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (333.297 KB) | DOI: 10.22435/jek.18.2.2160.111-121

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ABSTRACT Since 2014, Indonesia has been implementing universal health coverage to increase health insurance coverage. However, health insurance utilization by the community for maternal health is still low. This research aimed to determine factors related to the use of health insurance for antenatal care and delivery services among pregnant and childbirth women. The research conducted in 7 districts/cities, namely Kota Bandar Lampung, Kota Palembang, Kabupaten Lebak, Kabupaten Karawang, Kota Semarang, Kota Surabaya, dan Kota Makasar. A total of 517 respondents has been interviewed. The results showed that most respondents aged 21-34 years (68.5%), unemployed (74.7%) and graduated from high school or higher (58.4%). Around 11% of the respondent had health insurance. 73.0% of respondents who had health insurance used it for antenatal care and 88.3% used it for delivery. Multivariate analysis shows that the level of income is related to the use of health insurance for antenatal care and delivery, whereas mothers who have income level higher than Rp 2,000,000 had lower odds to utilize health insurance for antenatal care (OR=0,56; 95%CI:0,35 - 0,91) and delivery (OR=0,52; 95%CI:0,27 - 1,02). Therefore, there is a need for broader socialization of health insurance utilization for antenatal and delivery, especially for couples at reproductive age. Keywords: Health insurance, health services, maternal health ABSTRAK Pada tahun 2014, Indonesia mulai melaksanakan Universal Health Coverage untuk meningkatkan cakupan jaminan kesehatan. Namun, pemanfaatan jaminan kesehatan oleh masyarakat untuk kesehatan ibu masih rendah. Penelitian ini bertujuan untuk mengetahui faktor yang berhubungan dengan pemanfaatan jaminan kesehatan untuk pemeriksaan kehamilan dan pelayanan persalinan pada ibu hamil dan bersalin. Penelitian dilaksanakan di 7 (tujuh) kabupaten/kota, yaitu Kota Bandar Lampung, Kota Palembang, Kabupaten Lebak, Kabupaten Karawang, Kota Semarang, Kota Surabaya, dan Kota Makasar. Sebesar 517 responden yang berhasil diwawancarai. Hasil analisis menunjukkan bahwa sebagian besar responden berumur 21 – 34 tahun (68,5%), tidak bekerja (74,7%) dan berpendidikan tamat SMA+ (58,4%). Sekitar 11,0% responden tidak memiliki jaminan kesehatan. Dari responden yang memiliki jaminan kesehatan, hanya 73,0% di antaranya yang memanfaatkan untuk pemeriksaan kehamilan dan 88,3% memanfaatkan untuk persalinan. Analisis multivariat menunjukkan bahwa tingkat pendapatan berhubungan dengan pemanfaatan jaminan kesehatan untuk pemeriksaan kehamilan, dan persalinan, dimana ibu yang memiliki tingkat pendapatan ≥Rp 2.000.000,- memiliki kemungkinan lebih rendah untuk memanfaatkan jaminan kesehatan untuk pemeriksaan kehamilan (OR=0,56; 95%CI:0,35 - 0,91) maupun persalinan (OR=0,52; 95%CI:0,27 - 1,02). Oleh sebab itu, perlu sosialisasi lebih luas agar memanfaatkan jaminan kesehatan untuk pemeriksaan kehamilan dan persalinan, terutama pada Pasangan Usia Subur (PUS). Kata kunci: Jaminan kesehatan, pelayanan kesehatan, kesehatan ibu
THE EFFECT OF ADDITIONAL PROTEIN HYDROLYSATE OF REBON SHRIMP (Acetes sp.) ON THE QUALITY OF BISCUIT Slamed Nuryal; Suparmi Suparmi; Dahlia Dahlia
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 2 (2020): 2 Juli - Desember 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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AbstrakThis study aims to determine the effect of adding rebon shrimp protein hydrolysate to the quality of biscuits given different protein hydrolysate concentrations, seen from the organoleptic parameters and proximate analysis. The method used in this research was experimental, namely adding protein hydrolysate of rebon shrimp to biscuits. The design used in this study was a non-factorial Completely Randomized Design (CRD) with 4 levels of treatment, namely without giving rebon shrimp protein hydrolysate (T0), 5% rebon shrimp protein hydrolysate (T1), 10% rebon shrimp protein hydrolysate (T2), and 15% rebon shrimp protein hydrolysate (T3) with 3 replications so that the number of experimental units was 12 units. The parameters observed were organoleptic and chemical analysis. The results showed that the addition of rebon shrimp protein hydrolysate to biscuits had a significant effect on the appearance, taste, moisture, protein and fat content but had no significant effect on aroma, texture and ash content. Biscuits with the addition of high-quality rebon shrimp protein hydrolysate namely in the T3 treatment (addition of 15% rebon shrimp protein hydrolysate), with attractive, intact and neat characteristics, neutral aroma and slight shrimp odor, delicious, savory, and strong shrimp taste, solid texture, compact and crunchy, and chemical quality has met the Indonesian National Standard with moisture, ash, protein, and fat content was 3.83%, 1.5%, 29.37%, and 16.57% respectively.Keywords: Biscuits, shrimp rebon, protein hydrolysate 
Analisis Fungsi Gelombang dan Spektrum Energi Potensial Rosen Morse Menggunakan Metode Hipergeometri Suparmi Suparmi; Nurhayati Nurhayati; Viska Inda Variani; Cari Cari
Jurnal Matematika & Sains Vol 17, No 2 (2012)
Publisher : Institut Teknologi Bandung

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Perilaku partikel atomik dapat dipahami dengan jelas bila energi dan fungsi gelombang dari partikel tersebut diketahui. Spektrum energi dan fungsi gelombang untuk partikel yang dipengaruhi oleh potensial Rosen Morse dianalisis menggunakan metode hipergeometri. Persamaan Schrödinger untuk potensial Rosen Morse diubah menjadi persamaan diferensial orde dua fungsi hipergeometri dengan substitusi variabel dan parameter secara tepat. Spektrum energi diperoleh secara eksak dan fungsi gelombang dinyatakan dalam bentuk polinomial hipergeometri. Grafik potensial efektif dengan spektrum energi, fungsi gelombang tingkat dasar, tingkat pertama dan kedua serta rapat probabilitasnya divisualisasikan dengan menggunakan bahasa pemograman Delphi 7.0. Kata kunci: Hipergeometri, Potensial Rosen Morse, Spektrum energi, Fungsi gelombang.   Analysis of Rosen More’s Wave Function and Potential Energy Spectrum using Hypergeometric Method Abstract Behavior of atomic particles can be clearly understood if the energy and wave functions of the particle are known. Energy spectrum and wave functions for particles governed by the Rosen Morse potential are analyzed using hypergeometric method. Schrödinger equation of Rosen Morse potential is reduced into a second order differential equation of hypergeometric function by appropriate variable and parameters substitution. Energy spectrum is exactly obtained in the closed form and the wave functions are expressed in the form of hypergeometric polynomials /series. The graphs of the effective potential with the energy levels, groundstate, first and second excited  wave functions and its density probabilities are visualized using Delphi 7.0. Keywords: Hypergeometry, Rosen Morse potential, Energy spectrum, Wave function.
VARIOUS COLOR OF JELAWAT (Leptobarbus hoeveni) FISH SAUSAGE Suparmi Suparmi; Sumarto Sumarto; Desmelati Desmelati
Berkala Perikanan Terubuk Vol 49, No 1 (2021): Februari 2021
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.49.1.805-812

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The purpose of this research was to determine the chemical quality and consumer acceptance of the staple fish sausage fortified with natural dyes, namely carrot extract and red spinach extract. The research method used was experimental design (CRD), as the treatment was S0 (Jelawat fish meat). ), S1 (Jelawat fish meat added 20% red spinach extract), S2 (Jelawat fish meat added 20% carrot extract). From the results of the study of the preference test, it is known that the Jelawat  fish sausage with the addition of 20% carrot extract (S2) was preferred by consumers with a percentage (87.50%) with very like criteria and percentage (6.25%) like criteria. Organoleptic values are taste (8.0), aroma (8.5), appearance (8.3) and texture (8.6). The nutritional content of Jelawat sausage added with carrot extract was higher than the other treatments, with protein content (15.43%) moisture content (55.32%) fat content (2.43%) ash content (6.19%) and carbohydrate content (20.63%). The characteristics of the sausage are thick and brass colored, fishy aroma and carrot aroma is more dominant, fish taste is slightly sweet and carrot-like, while the texture is dense and elastic.
PENGARUH LAMA PENGUKUSAN TERHADAP SIFAT FISIK DAN KIMIA PADA FILLET IKAN KAKAP MERAH (Lutjanus sp.) Gema Asti Melinda; Edison Edison; Suparmi Suparmi
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 5 (2018): Edisi 1 Januari s/d Juni 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh lama pengukusan terhadap sifat fisik dan kimia pada fillet ikan kakap merah serta menentukan waktu pengukusan terbaik. Rancangan yang digunakan adalah Rancangan Acak Kelompok (RAK) sebagai perlakuan adalah lama pengukusan yaitu yang terdiri dari 3 taraf 5 menit (W5), lama pengukusan 10 menit (W10), dan lama pengukusan 15 menit (W15) dengan Kelompok yang terdiri dari Suhu 70ºC (S70), 75ºC (S75), dan 80ºC (S80). Parameter yang diuji adalah pengujian yang terdiri dari organoleptik dan kimia, Sebagai mutu proksimat meliputi kadar air, kadar abu, kadar lemak, dan kadar protein.Hasil penelitian menunjukkan bahwa perlakuan waktu 15 menit pengukusan  dengan suhu 80ºC merupakan perlakuan yang terbaik untuk Uji organoleptik dan Uji kimia, dengan penilaian rupa 7.40, tekstur 7.72, aroma 7.64, rasa 7.56, Kadar air 70.64%, kadar abu 1.92%, kadar lemak 0.98%, dan kadar protein 19.70%. Kata Kunci : Organoleptik, Parameter, Proksimat
THE CONSUMER ACCEPTANCE ON THE MEAT BALL PROCESSED BY USING THE DRIED SMALL SHRIMP (Acetes erythtraeus) COMPARED TO THE FRESH ONEAS THE RAW MATERIALS Rafika Monaliza; Suparmi Suparmi; Mery Sukmiwati
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 5 (2018): Edisi 1 Januari s/d Juni 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACT      This study was purposed to determine the consumer acceptance of small shrimp meat ball using dried and fresh raw material of smallshrimp (Acetes erythtraeus).The research method used was a comparative-experimental method and analyzed by using T test to compare the using of dried shrimp meatballs and the fresh one. The parameters used were organoleptic evaluation (color, texture, flavor and taste) and chemical analysis (the content of water, protein and fat). The results showed that the meat ball using the dried shrimp as the raw material was indicating more accepted by the consumers,at the rate of 62.19%, rather than using the fresh one.The product was characterized to yellowish gray color, typical aroma of shrimp, coarse fiber texture and contained water 41.16%, protein 23.36%, and fat 8.67%.            Key words:Acetes erythraeus, Consumer, Small shrimp
THE SENSORYCHARACTERISTICS AND AMINO ACID PROFILE OF REBON SHRIMPSILAGE (Aceteserythraeus) WITH ADDING DIFFERENT AMOUNT OF SAGO FLOUR Daffa Ramadhan; Dewita Dewita; Suparmi Suparmi
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 8, No 1 (2021): Edisi 1 Januari s/d Juni 2021
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACTSilage is a liquid product produced from whole fish or the by-product of the fishery processing industry, the liquid phase is caused by enzyme activity in the fish body by adding acids or certain microbes. The carbohydrate content in fresh rebon shrimp was low, that can be added sago flour as a source of carbohydrates. This study aimed to determine the sensory characteristics and amino acid profile of rebon shrimp silage with the addition of different amounts of sago flour. The method used in this research was descriptive method, namely conducting to produce rebon shrimp (Acetes erythraeus) silage using 10% L. plantarum bacteria of the weight of rebon shrimp used. The treatment used was the addition of different amounts of sago flour of which consisted of 4 treatment levels, each: P1 (10%), P2 (20%), P3 (30%), and P4 (40%). The best treatment was P4 with the sensory characteristics of rebon shrimpsilage withblackish brown color, viscous liquid, and the typical acid smell of shrimp. The amino acid consisted of 9 types of essential amino acids and 8 types of non-essential amino acids, with the highest value being glutamic acid as much as 1,956%.Keywords: Amino Acid, Rebon Shrimp, Sago Flour, Sensory, Silage.
THE FORTIFICATION OF PROTEIN HYDROLYSATE OF REBON SHRIMP (Mysis relicta) TO THE QUALITY OF PEMPEK PREMIX FLOUR Maya Fitri Zuly; Suparmi Suparmi; Dewita Dewita
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 6 (2019): Edisi 1 Januari s/d Juni 2019
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACT  The purpose of the research was to observe theeffect of fortificationprotein hydrolysateof  rebon shrimp on the quality of pempek premix flour. The research was conducted at the Laboratory of Fishery Technology, the Laboratory ofFisheryChemical, the Integrated Laboratory in the Fisheries and MarineFaculty, and the Laboratory ofNatural Ingredients and Minerals inFaculty of Engineering Riau University Pekanbaru in February-March2019. The research used an experimental method with four different treatments, namely: no premix flour added or 0% (control), 5%, 10%, and 15% of rebon shrimp hydrolyzate protein and repeated for tree times. The variables assessedwereorganoleptic quality organoleptik (appearance, odor, and texture) and the proximate composition, including thecontent of water,protein, lipid, and ash. The results showed that the fortification of hydrolysate protein rebon shrimpat the concentration of 10% was the best treatment and in accordance to the standards of the quality of the seasoning flour (SNI 01-4476-1998).The value of the organoleptic quality were being showed by the score of appearance at 7,03 with criteria clean, normal, bright; odor at 7,43 with the criteria very delicious scents, wafted the smell of rebon shrimp and seasoning; and value of texture at 7,27 with the criteria not lumpy, quite dry and smooth.The content of moisture was 3,02%, protein was 12,39%, lipid was 0,27%, and ash was 2,88%. Based on organoleptic evaluation,thepempekproducts made from the best treatment of premix flour showed that the acceptance of appearance was 100%, aroma was 90%, texture was 100%, and the taste was 100%. Keywords: Hydrolysate protein, rebon shrimp, premix flour, pempek (urutkan abjat)   
Co-Authors Abdurrahman Afifi Adhariyah Adhariyah Aksin Munawar Alfath Rosyada Rokhim Alvian Dinata Amal Fadholi Amsal Rijal Nasution Andri Juwira Anwar Anissa Rizkianti Arif Setiadi Tamimy Aris Santjaka Asih Triastuti Asmawati Widya Lestari Asri Sudaryati Atna Fresh Violina Marrysca Aulia Faradila aulia hidayati Ayuningtias widia putri Baskoro Adi Prayitno Candra Arjuna Cari Cari Daffa Ramadhan Dahlia Dahlia Danny Handoko Danny Handoko Darwin Suar Bhekti Desmelati Desmelati Dewi Ratnasari Dewita Buchari Dewita Dewita Dwi Sari Ida Aflaha Dwi Wendra Dya Qurotul A’yun Edison Edison Ekatrina Wijayanti Elma Novianti Erminingsih Erminingsih Ervian Arif Muhafid Farihatul Faizah Laela Fina Rahmadhani Fitri April Yanti Fitria Wahyu Pinilih Franklin Yobel Sitohang Fuadi Susilo Gema Asti Melinda Hady Anshory Hasnah Dewi Nasution Heny Lestary Herman Ari Martono Herry Kiswanto Hildagardis Meliyani Erista Nai Ibrahim Teguh Prawira Ika Saptarini Indarwati Indarwati Indhah Permatasari Indica Yona Okyranida Ira Sari Ira Sawitri Irsan Taufik Jesika Gembira A Rajagukguk Julian Suhrawardi Katimo Katimo Kenti Feoni Alda Sari Khoirotun Asma Khusnul Khotimah Kiki Aliandi Siregar Linda Novitayani Lolyta Fournia Sari Lukman Hakim M. Haekal Tiftazani Marvel Rolando Simbolon Maryatun Maryatun Maya Fitri Zuly Mery Sukmiwati Michael Wilson Miftahul Amalia Rizki Mohammad Masykuri Muhamad Irkham Luthfi Ansori Muhammad Iqbal Mujazin Mujazin Mushelpi Mushelpi Mutiah Pratama Suri N. Ira Sari Nelly Indrayani Nonoh Siti Aminah Novi Dwi Ariani Novita Indriani Nur Rokhim Nurhayati Nurhayati Phopy Dwi Pratiwi Prihantoro Eko Sulistyo Prisca Petty Arfines Purnama Dewi Putri Wardani Purwo Suyono Rafika Monaliza Rahman Hidayat Rahman Karnila Restu Anggraeni Retno Dewi Kurniasari Revi Susanti Rina SW Risky Amalia Rizki Syakbana Nasution Rokhimin Rokhimin Rosmaniar Rosmaniar Sahrul Sahrul Santhy Wisuda Sidauruk Santhy Wisuda Sidauruk Sarwanto Sarwanto Siti Masitoh Sitti Halimah Slamed Nuryal Sri Sumijati Sri Widodo Suciati Sudarisman Sugiharti Sugiharti Sugiharti Sugiharti Sugiyarto Sugiyarto Sujiyani Kassiavera Sukarmin Sukarmin Sukarmin sukarmin Sukirno - Sukirno Mus Suliman Suliman Sulistyaning Kartikawati Sumarto Sumarto Sumiyati Sumiyati Sunarto Sunarto Supriatna Supriatna Tatik Pujiastuti Triyono Triyono Umi Afriana Viska Inda Variani Wanodya Hapsari Widha Sunarno Winarni Winarni Yoanes Namora Sembiring Yulia Dewi Puspitasari Zela Arniyanti Zunicha Lany