p-Index From 2015 - 2020
10.444
P-Index
This Author published in this journals
All Journal Imaji: Jurnal Seni dan Pendidikan Seni Autotech: Jurnal Pendidikan Teknik Otomotif Universitas Muhammadiyah Purworejo IBDA` : Jurnal Kajian Islam dan Budaya Jurnal INSANIA Bioedukasi KALAM CENDEKIA PGSD KEBUMEN BASASTRA Jurnal Penelitian Fisika dan Aplikasinya (JPFA) REAKTOR - Buletin Pengelolaan Reaktor Nuklir SIGMA EPSILON - Majalah Ilmiah Teknologi Keselamatan Nuklir Jurnal Ilmu dan Teknologi Hasil Ternak Semantik Humanitas: Indonesian Psychological Journal Jurnal Riset dan Kajian Pendidikan Fisika Agrovigor: Jurnal Agroekoteknologi Jurnal Sains Peternakan Jurnal Ilmu Komunikasi Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Research Journal of Life Science Jurnal Teknologi Pertanian Jurnal NERS Jurnal Counsellia BACA: JURNAL DOKUMENTASI DAN INFORMASI MALIH PEDDAS PAUDIA: JURNAL PENELITIAN DALAM BIDANG PENDIDIKAN ANAK USIA DINI E-Dimas: Jurnal Pengabdian kepada Masyarakat Catharsis Sekolah Dasar: Kajian Teori dan Praktik Pendidikan BAGIMU NEGERI : JURNAL PENGABDIAN KEPADA MASYARAKAT RETORIKA: Jurnal Bahasa, Sastra, dan Pengajarannya Jurnal Sains & Teknologi Modifikasi Cuaca Jurnal Bina Praja AKUNTABEL FORUM EKONOMI Jurnal AUDI JURNAL SINEKTIK Jurnal Kajian Bimbingan dan Konseling Media Ilmu Kesehatan Jurnal Analis Kesehatan Prosiding Seminar Nasional Pakar ENSAINS JOURNAL Bioedukasi: Jurnal Pendidikan Biologi SEISENSE Journal of Management Adabiyyat: Jurnal Bahasa dan Sastra Journal of Education Research and Evaluation TELEKONTRAN: Jurnal Ilmiah Telekomunikasi, Kendali dan Elektronika Terapan Yaa Bunayya : Jurnal Pendidikan Anak Usia Dini JSIK (Jurnal Sistem Informasi Kaputama) Tropical Animal Science Analit: Analytical and Environmental Chemistry Al-Qalb : Jurnal Psikologi Islam Journal of Primary and Children's Education JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Articles

PENGARUH PRESTASI MENGGAMBAR TEKNIK MESIN DAN MOTIVASI PRAKTIK TERHADAP PRESTASI BELAJAR PRAKTIK PEMESINAN PADA SISWA SMK PANCASILA 1 KUTOARJO TAHUN PELAJARAN 2012/2013 purwadi, purwadi
Auto Tech: Jurnal Pendidikan Teknik Otomotif Universitas Muhammadiyah Purworejo Vol 4, No 2 (2014): Jurnal Auto Tech
Publisher : Pendidikan Teknik Otomotif

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (455.532 KB)

Abstract

Penelitian ini bertujuan untuk mengetahui: (1) ada tidaknya pengaruh prestasi menggambar teknik mesin terhadap prestasi belajar praktik pemesinan pada siswa SMK Pancasila 1 Kutoarjo tahun 2012/2013, (2) ada tidaknya pengaruh motivasi praktik terhadap prestasi belajar praktik pemesinan pada siswa SMK Pancasila 1 Kutoarjo tahun 2012/2013, (3) ada tidaknya pengaruh variabel prestasi menggambar teknik mesin dan motivasi praktik terhadap prestasi belajar praktik pemesinan pada siswa SMK Pancasila 1 Kutoarjo tahun 2012/2013. Metode yang digunakan dalam penelitian ini adalah metode deskriptif yaitu penelitian yang dilakukan untuk menggambarkan, menjabarkan suatu fenomena yang ada dengan menggunakan prosedur ilmiah untuk menjawab masalah secara aktual. Sumber data penelitian berasal dari data primer dan data sekunder sedangkan teknik pengumpulan datanya menggunakan metode obeservasi, wawancara dan kuesioner. Populasi dalam penelitian ini adalah siswa kelas XI Teknik Pemesinan SMK Pancasila 1 Kutoarjo tahun pelajaran 2012/2013 dengan jumlah siswa 38 orang. Teknik sampling yang digunakan adalan sampling jenuh dimana populasi tersebut juga dijadikan sampel karena jumlah sampel terlalu sedikit. Skala pengumpulan data menggunakan angket dengan skala Linkert dimana semua intsrumen telah diuji dan memeuhi syarat validitas dan reliabilitas. Alat analisis data menggunakan regresi, uji t, uji F dan koefsien determinasi.   Kata Kunci    :Prestasi menggambar teknik mesin, motivasi praktik dan prestasi belajar praktik pemesinan.
THE EFFECT OF RICE FERMENTED (TAPE KETAN HITAM) LIQUID FRACTION CONCENTRATIONS AND INCUBATION TIMES ON PH, VISCOSITY AND ORGANOLEPTIC QUALITY OF GOAT MILK Iqrimah, Naili; Purwadi, Purwadi; Radiati, Lilik Eka
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol 8, No 1 (2013)
Publisher : Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (140.029 KB) | DOI: 10.21776/ub.jitek.2013.008.01.2

Abstract

This study aimed to determine of interaction and the best of percentage rice fermented liquid fraction addition and incubation times on pH, viscosity and organoleptic quality. The experimental method was designed by factorial Completely Randomized Design (CRD) which three times replicated. The treatment consists of rice fermented liquid fraction concentrations by 5 %, 15 %, 25 % and 35 % (v/v)  and incubation times by 0 (without incubation) , 8,16 and 24 hours. The results showed that the different concentration of rice fermented liquid fraction showed a significantly different effect on pH, viscosity, colour, smell, taste and textur, while  in incubation times gave a significantly different effect on pH, viscosity, smell, taste and textur but not give a significant effect on colour. The best combination obtained from addition of rice fermented liquid fraction 25 % and 24 hours of incubation times.Key words: goat milk, rice fermented liquid fraction, incubation times
Penambahan Carboxymethyle cellulose (Cmc) pada Minuman Madu Sari Apel Ditinjau dari Rasa, Aroma, Warna, pH, Viskositas, dan Kekeruhan Anggraini, Ditha Novi; Radiati, Lilik Eka; Purwadi, Purwadi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol 11, No 1 (2016)
Publisher : Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (427.045 KB) | DOI: 10.21776/ub.jitek.2016.011.01.7

Abstract

Apple cider honey drink was modified product from fresh honey with apple cider, but there were pectin and tannin in apple cider effected agglutination and needed stabilizier as CMC. The result objective of this study was to know the best consentration of CMC addition in term of taste, aroma, color, pH, viscosity, and turbidity of apple cider honey drink. The experiment design used was completely randomized design consist four treatments and four replications. The treatments were CMC addition P0 (no addition of CMC), P1 (CMC 0.05 %), P2 (CMC 0.1 %), and P3 (CMC 0.15 %). Conclussion of the hedonic test for taste 7.06;  aroma 6.61; pH 6.45; lightness (L*) 21.775; redness (a*) 9.4; yellowness (b*) 10.4; viscosity 1.039 Cp; and turbidity 185.750 NTU
Pengaruh Gum Arab Pada Minuman Madu Sari Apel Ditinjau Dari Mutu Organoleptik, Warna, pH, Viskositas, dan Kekeruhan Christiana, Martha Anggraeni; Radiati, Lilik Eka; Purwadi, Purwadi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol 10, No 2 (2015)
Publisher : Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (257.641 KB) | DOI: 10.21776/ub.jitek.2015.010.02.5

Abstract

Apple concentrated honey drink was modified product from fresh honey with apple concentrated to increase the taste, but there was aglutination because of pectin and tannin in apple concentrated and needed stabilizer as gum arabic. The purpose of this research was to find out the best consentration of gum arabic on apple concentrated honey drink in terms of taste, arorganoleptic (taste and aroma), color (L*, a*, b*), pH, viscosity, and turbidity. The treatments were without gum arabic (P0); gum arabic 0.05% (P1); gum arabic 0.1% (P2); and gum arabic 0.15% (P3). The method of this research was experiment with Completely Randomized Design (CRD) by using 4 treatment and 4 times replication. The data were analyzed by ANOVA and would be continued by Duncan’s Multiple Range Test (DMRT). The result of this research showed that consentration of gum arabic gave highly significant different effect on aroma, pH, viscosity, and turbidity, gave significant different effect on yellowness (b*), and gave no different effect on taste, lightness (L*) and redness (a*). Conclusion of this research was the adding of gum arabic 0.15% (P3) on apple concentrated honey drink gave the best quality of apple concentrated honey drink for taste 4.54±0.65, aroma 6.00±1.01, lightness (L*) 21.73±0.43, redness (a*) 9.78±0.76, yellowness (b*) 5.68±0.80, pH 6.68±0.13, viscosity 1.112±0.003 cP, and turbidity 165.13±1.55 NTU.
Electroforesis of Whey and Stretching Water Protein of Mozzarella Cheese Production from Factorial Experimental of Coagulation and Stretching Temperature Purwadi, Purwadi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol 5, No 1 (2010)
Publisher : Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (908.384 KB)

Abstract

The use of lime juice as acidifier in the making of Mozzarella cheese was aimed to learn the protein profile of whey and stretching water produced with treatment of coagulation and stretching temperature. The treatment of coagulation temperature was G1 = 30oC, G2 = 35oC, G3 = 40oC, and G4 = 45oC, and the treatment of stretching temperature was M1 = 70oC, M2 = 75oC, M3 = 80oC, and M4 = 85oC. The research result showed that coagulation temperature of 30 and 35 oC gave the same protein profile of whey as well as coagulation temperature of 40 and 45oC, while coagulation temperature of 30 and 35oC with coagulation temperatur of 40 and 45oC gave different protein profile of whey. Different coagulation temperature gave different protein profile of whey and stretching water, while different stretching temperature gave the same protein profile of stretching water. Coagulation temperature of 30 and 35oC gave the same protein profile of stretching water as well as coagulation temperature of 40 and 45oC, while coagulation temperature of 30 and 35oC with temperature of 40 and 45oC gave different protein profile of stretching water. Keywords: protein profile, Mozzarella cheese, coagulation temperature, stretching temperature
Pengaruh Jenis dan Proporsi Penggunaan Tepung Jagung Terhadap Daya Ikat Air dan Kualitas Organoleptik dari Nugget Ayam Kampung Rosyidi, Djalal; Radiati, Lilik Eka; Purwadi, Purwadi; Ma’ruf, Wahidah
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol 14, No 1 (2019)
Publisher : Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (731.377 KB) | DOI: 10.21776/ub.jitek.2019.014.01.5

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh jenis dan proporsi tepung jagung terhadap sifat daya ikat air dan organoleptik dari nugget ayam kampung. Penelitian ini menggunakan rancangan acak lengkap faktorial yang terdiri atas 2 faktor. Faktor pertama ialah 5 (lima) jenis tepung jagung, yaitu: jagung kuning (J1); jagung pulen (J2); jagung ungu (J3); jagung Provit A1 (J4); dan jagung provit A2 (J5). Faktor kedua adalah prosentase penggunaan tepung jagung terhadap berat daging ayam yang dipergunakan, yaitu 10% (T1); 20% (T2); 30% (T3) dan 40% (T4). Dari kedua faktor tersebut diperoleh 20 kombinasi perlakuan, dimana setiap kombinasi perlakuan diulang sebanyak 3 kali. Pengaruh perlakuan terhadap sifat daya ikat air dianalisis menggunakan analisis kergaman, dan  dilanjutkan dengan uji beda nyata terkecil (BNT). Data kualitas organoleptik di analisis secara statistik deskriptif.  Variabel yang diukur meliputi analisis sifat fisik daya ikat air, dan organoleptik, meliputi: warna, tekstur dan kekenyalan, cita rasa, dan penerimaan umum. Hasil penelitian menunjukkan, uji daya ikat air dari nugget ayam kampung berada pada kisaran 47,75 – 61,64%, dimana perlakuan J2T3 (jagung pulen taraf penggunaan 30 %) memiliki prosentasi daya ikat air terrendah, sedangkan yang tertinggi pada perlakuan J5T4 (jagung provit A2 taraf penggunaan 40%).  Penggunaan bahan pengisi dari kelima jenis tepung jagung (J1, J2, J3, J4 dan J5) pada taraf 40 g (T1) diperoleh daya ikat air antara 50,02 – 55,36%. Hasil uji organoleptik terhadap nugget ayam kampung, menunjukkan bahwa kombinasi perlakuan J4T1 (jagung Provit A1 dengan taraf 10%) memperoleh nilai tertinggi untuk warna, tekstur, kekenyalan, dan cita rasa, dengan skor masing-masing 6,43, 5,69, 5,83 dan 5,86, sedangkan untuk kategori “penerimaan umum”, nilai tertinggi diperoleh pada perlakuan J5T3 (jagung Provit A2 dengan taraf 30%), dengan skor 6,00. Dari penelitian ini dapat disimpulkan, bahwa penggunaan bahan pengisi tepung jagung Provit A1 dengan taraf 10% (40 g) memberikan hasil nugget ayam kampung dengan karakteristik kualitas nugget ayam kampung yang terbaik.
Pengaruh Substitusi Tepung Beras Ketan dengan Tepung Umbi Talas Bogor (Colocasia esculenta l schoott) terhadap Kualitas Dodol Susu Ditinjau dari Kualitas Fisik dan Kimia Triawan, Agus; Purwadi, Purwadi; Radiati, Lilik Eka
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol 11, No 2 (2016)
Publisher : Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (161.826 KB) | DOI: 10.21776/ub.jitek.2016.011.02.4

Abstract

The purpose of this research was to determine the effect of substitution glutinous rice flour with Bogor tuber taroflour towards the best substitution improving the quality of end products which included physical quality (texture) and chemical qualities (fat, total sugar and reducing sugar) of milk sweetpastry. The materials used were fresh milk as the main ingredient, sugar, glutinous rice flour and Bogor tuber taroflour. The research method used was laboratory experiment with completely randomized design consisting of 5 treatments and 4 replications. Substitution treatment in the form of glutinous rice flour with Bogor tuber taroflour given on milk sweet pastry products covering P0 (100% glutinous rice flour and without Bogor tuber taroflour); P1 (75% glutinous rice flour and 25% Bogor tuber taro flour); P2 (50% glutinous rice flour and 50% Bogor tuber taro flour); P3 (25% glutinous rice flour and 75% Bogor taro tuber flour); P4 (without glutinous rice flour and 100% Bogor taro tuber flour). The results showed that there was highly significant difference effect (p<0.01) the substitution of glutinous rice flour with Bogor tuber taroflour to sugar reduction dodol taro milk with reduced sugar lows on P2 (16.66%), and significantly difference effect (p<0.05) dodol fat content milk with a fat content highs around 13.77% (P4), but did not significantly difference effect the total sugar and texture of milk sweet pastry. Substitution Bogor tuber taro flour 100% produced best quality of milk sweet pastry with texture value 10.12 N, fat content  3.44%, 44.71% total sugar and reducing sugar 5.64%.
Effect of Using Additive to Microbiology Activities of Mozzarella Cheese Storage at Refrigerator Temperature Prasetyo, Wildan Yudha; Purwadi, Purwadi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol 6, No 2 (2011)
Publisher : Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (62.329 KB)

Abstract

The aims of this study were to determine the best preservative between potassium sorbate, sodium benzoate, and chitosan on the microbiological quality of Mozzarella cheese stored at refrigerator temperature. The results showed that the addition of preservatives potassium sorbate, sodium benzoate, and chitosan did not give a significantly different effect (P> 0.05) on the TPC, total number of molds, and total number of yeasts of Mozzarella cheese. Storage time of Mozzarella cheese that nested on the type of added preservatives did not give a significantly different effect (P>0.05) on the TPC and total number of yeasts but gave a significantly different effect (P<0.05) on the number of molds of Mozzarella cheese. Based on the research data, it can be concluded that the utilization of preservative potassium sorbate, sodium benzoate, and chitosan were effective in suppressing the growth of microorganisms. Potassium sorbate tends to be more effective in suppressing the growth of microorganisms in Mozzarella cheese stored at refrigerator temperature. Key words: whey, texture, fat, organoleptic, nata de milko
The Utilization of Keprok Orange Fruit (Citrus reticulata) Juice in Mozarella Cheese Manufacturing Hartono, Wiwit; Purwadi, Purwadi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol 7, No 1 (2012)
Publisher : Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (234.805 KB)

Abstract

The aim of this study was to know the effect of Keprok Orange Fruit (Citrus reticulata) Juice as a direct acidification to yield, meltability, stretchability, protein and moisture content to Mozarella cheese. The result showed that Keprok orange fruit juice gave a highly significant effect (P<0.01) on protein content of Mozzarella cheese. In the otherwise gave a significant effect (P<0.05) on yield, meltability and moisture content of Mozzarella cheese but did not give a significant effect (P>0.05) on stretchability. The conclusion of this research was the Keprok orange fruit juice concentration of 3 % was the best concentration and suggested to use on Mozzarella cheese manufacturing. Key words: Keprok orange fruit (Citrus reticulata), Mozarella cheese manufacturing
Kualitas Dadih Susu Kambing yang Diinkubasi pada Berbagai Macam Bambu Wijayanti, Meinar Dwi Sulinda; Thohari, Imam; Purwadi, Purwadi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol 11, No 1 (2016)
Publisher : Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (358.469 KB) | DOI: 10.21776/ub.jitek.2016.011.01.3

Abstract

The objective of this research was to determine the best bamboo that can be used in the manufacture of dadih among apus, ori, betung and black bamboo based on acidity, protein content, pH and total of microorganisms of goat milk dadih. The materials used in this research was the dadih made from ingredients such as goat milk, banana leaf and bamboo. The methods used in this study was experiment with 4 treatments and 4 replications the data were analyzed by ANOVA, if there were a significantly different continued by Duncan's multiple range test. The result showed that the kind of bamboo gave highly significant different effect (p<0,01) on acidity, protein content, pH and total of microorganisms. According to the value of acidity, protein content, pH and total of microorganisms, it can concluded that the use of bamboo ori gave the best result in performance of dadih that the average of acidity was 0.37 ± 0.02%; protein content was 4.82 ± 0.13%; pH was 6.47 ± 0.05 and total of microorganisms was 6.298 ± 0.62072 Log cfu/mL.
Co-Authors Abdul Manab Achir Yani S. Hamid Adi Suhendra, Adi Aep Saepudin Agus Suharno Agus Supriyanto Agus Triawan, Agus Alfan Muttaqin, Alfan Amien Wahyudi Amin, Yuliana Fitri Amir, Muhammad Taufiq Ardiansyah Anggraini, Ditha Novi Anita Chandra Anita Chandra Dewi Sagala, Anita Chandra Dewi Arif Wahyu Nugroho, Arif Wahyu Asep Herman, Asep astri wulandari Azizah, Mira Budi Waluyo Budi, Guntur Setyo Caisar Darma, Dio Christiana, Martha Anggraeni D S, Anita Chandra Dedes Amertaningtyas Devitasari , Bella Djalal Rosyidi Dwi Fatmawati, Dwi Dwi Prasetiyawati D.H. Dwi Prasetiyawati D.H. Dwi Prasetiyawati Diyah Hariyanti, Dwi Prasetiyawati Edy Suryanto Endang Susilowati Entin Hartini Fahrullah, Fahrullah Faisal Sunarto, Faisal Fardiansyah, Muhammad Azwar Fauziah, Mufied Firman Jaya Fitroturrohmah, Melida Fondha Teguh Eko Harjono Gultom, Dotcus Gunawan, Eka Novian Hadisaputra, Tomo Hadisaputra, Tomo Harefa, Herman Ya'aro Z Hariyanti, Dwi Prasetiyawati Diyah Hassan Faiz Hendrawan, Andi Herly Evanuarini Imam Santoso Imam Thohari Intan Rahmawati Irwansyah Irwansyah Ishafit Ishafit Ismatul Khasanah Kadarusmanto Kadarusmanto Karmiyanti, Rina Karto Wijaya, Karto Khoiruman Khoiruman Leydi Silvana, Leydi Lilik Eka Radiati Lutfi Fitriano, Lutfi M S Rifki, M S M. Kristanto Ma'ruf, Wahidah Ma’ruf, Wahidah Mahdiana, Ilma Mardiani, Alim Sri Mas?ut, Bilal lutfi Mike Susmikanti Mila Karmila Mohammad Imron Muchlis Dwi Prasetiyo, Muchlis Dwi Mudzanatun Mudzanatun Muhammad Rohmadi Muslimah, Nur Dwiana Mustabsyiah, Lia Mustikasari Mustikasari Muyana, Siti Naili Iqrimah Nila Kusumaningtyas, Nila Novitasari, Elysa Nugraheni Eko Wardani Nugrono, Sigit Dwi Nurlita Hendiani Oktaviani, Feny P.D.H., Dwi Panjaitan, Ria Utami Pardi Pardi, Pardi Permatasari, Dwi Rumdaini Intan Putri, Reni Anggita Rahayu, Premy Puspitawati Raheni Suhita Ratna Wahyu Pusari Ray Ferza, Ray Reza Nugraha, Reza Rifki, M. S. Said Alhadi, Said Sakul, Sjaloom Sakul, Sjaloom Ester Sanjaya, Gilang Jaka Saputri, Vicky Agus Sari, Dewi Aprilia Setiady, Rochmanijar SISWANTO SISWANTO Siti Asmaul Mustaniroh Siti Rochmiyati, Siti Sri Nuraini, Sri Sriyatmoko, Agus Sumarwati Sumarwati Sumbogo, Agnisella Kezia Supriatna, Desta Rahayu Sutrisno sutrisno Suwartiningsih, Suwartiningsih Suyitno Suyitno Syarah, Tania Agustis Sylvia Komansilan Taufik, Cevi M Tri Handoko Seto, Tri Handoko Tri Jalmo TRI JAMLO Tukiran Surbakti Tukiyat Tukiyat, Tukiyat Wahyu Nanda Eka Saputra, Wahyu Nanda Eka Widianti, Diana Widiastuti, Eny Sri Widiyati, Setiani Widodo, Wahyu Novia Widyantoro, Arief Wijayanti, Ika Ayu Wijayanti, Meinar Dwi Sulinda Wildan Yudha Prasetyo Wiwit Hartono Yuniar Wardani