• Doctor (Dr.), University of Brawijaya, Indonesia

• Master of Agriculture (M.P.), University of Brawijaya, Indonesia

• Bachelor of Engineering (S.T.), Sepuluh Nopember Institute of Technology, Indonesia

Food engineering and technology

1. Optimization of meat analog production from concentrated soy protein and yam (Xanthosoma sagittifolium) powder using pasta machine. Food Research 4(3):887-895

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• Doctor (Dr.), Latrobe University, Australia

• Ingenieur Degree (Ir), University of Jember, Indonesia

• Executive Director of IMHERE (2008-2009) 

• Vice Dean for Academic and Student Affairs (2009-2017)

• Head of Agricultural Product Technology Study Program (2017-2021)

Food Microbiology

1. Bioconversion of isoflavones glycoside to aglycone during edamame (Glycine max) soygurt production using Streptococcus thermophillus FNCC40, Lactobacillus delbrueckii FNCC41, and L. plantarum FNCC26. BIODIVERSITAS JOURNAL OF BIOLOGICAL DIVERSITY. Volume 21, Number 4, April 2020 Pages: 1358-1364 Novila Santi Lovabyta, Jay Jayus, Ari Satia Nugraha

2. Phenotypic and genotypic characteristics of exopolysaccharide-producing fungi as a source of food additives BIODIVERSITAS JOURNAL OF BIOLOGICAL DIVERSITY. Volume 20, Number 9, September 2019 Pages: 2468-2474. Robby Akroman, Nurhayati Nurhayati, Sony Suwasono, Jay Jayus

3. Influence of Lactobacillus plantarum Fermentation on Functional Properties of Flour from Jackfruit (Artocarpus heterophyllus Lamk.) Seeds. Pertanika Journal Tropical Agricultural Science. 41 (3): 1401 - 1411 (2018).Jay Jayus, Dani Setiawan and Cipto Giyarto

4. Synthesis of extracellular (1􀀀3)-􀀀-glucanase and (1􀀀6)-􀀀-glucanase activities in carbon limiting chemostat culture by the fungus Acremonium sp. IMI 383068. Enzyme and Microbial Technology 36: 680-686.(2005). Jayus, Jumadi, O., McDougall, B.M. and Seviour, R. J

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• Doctor of Philosophy (Ph.D), Osaka Prefecture University, Japan

• Master of Agriculture (M.Agr.), Osaka Prefecture University, Japan

• Ingenieur Degree (Ir), University of Jember, Indonesia

• 19 Karya Unggulan Teknologi Anak Bangsa (Kementerian Ristek 2014)

• Duta Riset Iptek (Widyasilpawijana) 2013 dari Kementrian RISTEK

• (First place) Juara 1 Dosen Berprestasi Nasional Tahun 2011 (Kementerian Pendidikan Nasional: 2011)

• (First place) Pemenang pertama Anugerah Kekayaan Intelektual Luar Biasa, Bidang Industri Kreatif, Subbidang Industri Makanan dan Minuman (5 Kementerian: Pendidikan Nasional, Ristek, Pertanian, Perdagangan, dan Hukum dan HAM, 2010)

• Chairman of Institute for Research and Community Service, University of Jember (2010-2020)

• Member of Japan Society for Bioscience, Bioctechnology and Agrochemistry (1994 – now)

• Member of Perhimpunan Ahli Teknologi Pangan Indonesia (2000 – now)  

Science and Technology of Food and Agriculture

1. Karakterisasi mi mojang (mocaf-jagung) dengan perbedaan jenis dan konsentrasi bahan pengikat N Diniyah, D Setiawati, WS Windrati, A Subagio - 2017

2. Sifat fisikokimia, dan fungsional pati dari MOCAF (Modified Cassava Flour) varietas Kaspro dan Cimanggu N Diniyah, A Subagio, ENL Sari, N Yuwana - Jurnal Penelitian Pascapanen Pertanian, 2018

3. Karakteristik Mocaf (Modified Cassava Flour) berdasarkan metode penggilingan dan lama fermentasi NA Putri, H Herlina, A Subagio - Jurnal Agroteknologi, 2018

4. Characterization of hyacinth bean (Lablab purpureus (L.) sweet) seeds from Indonesia and their protein isolate Food chemistry 95 (1), 65-70. 2006

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• Doctor (Dr.), University of Brawijaya, Indonesia

• Master of Agriculture (M.P.), University of Brawijaya, Indonesia

• Bachelor of Food Technology (S.TP.), University of Jember, Indonesia

• Chairman of Institute for Research and Community Service, University of Jember (2021-now)

• The Best Presenter in Indonesia Food Technologist Association National Conference 2017

• The Best Presenter for Reseacrher of National Competitive Grant 2017

Enzyme and flavor for food application

1. Savory Salt Production by Enzymatic Hydrolysis from Low Economic Value Fresh and Seawater Fishes. 2017. Advanced Science Letters

2. Immobilization of Crown Flower (Calotropis gigantea) Protease Using Celite and Dextrin. 2016. International Journal on Advanced Science Engineering Information Technology

3. ‘Wader’ (Rasbora jacobsoni) Protein Hydrolysates: Production, Biochemical, and Functional Properties. 2016. Agriculture and Agricultural Science Procedia

4. Amino Acids Identification of Over Fermented Tempeh, The Hydrolysate and The Seasoning Product Hydrolysed by Calotropin from Crown Flower (Calotropis gigantea). 2015. International Journal on Advanced Science Engineering Information Technology

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• Doctor (Dr.), IPB University, Indonesia

• Master of Science (M.Sc.), Philippines

• Ingenieur Degree (Ir), IPB University, Indonesia

Functional food and nutrition

Evaluation of Ginger (Zingiber officinale Roscoe) Bioactive Compounds in Increasing the Ratio of T-cell Surface Molecules of CD3+CD4+:CD3+CD8+ In Vitro. Malays J Nutr. 2007 Sep;13(2):161-70. Epub 2007 Sep 15.

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• Doctor (Dr.), University of Gadjah Mada, Indonesia

• Master of Agriculture (M.P.), University of Gadjah Mada, Indonesia

• Ingenieur Degree (Ir), University of Gadjah Mada, Indonesia

Secretary of Study Program (2017-2021)

Food Science and Technology

1. Experimental study and modeling on supercritical CO2 extraction of Indonesian raw propolis using response surface method: Influence of pressure, temperature and CO2 mass flowrate on extraction yield. BA Fachri, P Sari, S Yuwanti, E Subroto - Chemical Engineering Research and Design, 2020. 

2. Karakteristik Fisik, Kimia, Dan Sensoris Fruit Leather Pisang Ambon (Musa Paradisiaca S.) Dengan Penambahan Gula dan Karagenan. AD Marzelly, T Lindriati, S Yuwanti - Jurnal Agroteknologi, 2018

3. EKTRAKSI PROPOLIS DENGAN METODE EKSTRAKSI MENGGUNAKAN CO2 SUPERKRITIS DAN EKSTRAK YANG DIHASILKAN. ID Patent : P00201708804

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• Doctor (Dr.), University of Brawijaya, Indonesia

• Master of Agriculture (M.P.), University of Gadjah Mada, Indonesia

• Ingenieur Degree (Ir), University of Jember, Indonesia

Food processing, starch properties and applications

1. Penggunaan tepung glukomanan umbi gembili (Dioscorea esculenta L.) sebagai bahan tambahan makanan pada pengolahan sosis daging ayam. H Herlina, I Darmawan, AS Rusdianto. Jurnal Agroteknologi 9 (02), 134-144

2. PENGGUNAAN α-AMILASE DAN VARIASI LAMA HIDROLISIS PADA PEMBUATANTEPUNG GLUKOMANAN DARI UMBI GEMBILI (Dioscorea esculenta L.). H Herlina, BH Purnomo, M Fauzi, FA Rambe. Jurnal Agroteknologi 10 (01), 73-86

3. ANALISIS FINANSIAL AGROINDUSTRI BERBASIS DAGING TIRUAN BERBAHAN DASAR TEPUNG BIJI DURIAN (Durio zibethinus Murr.), ISOLAT PROTEIN KEDELAI DAN AIR. DH Wantoro, H Herlina, T Lindriati. Jurnal Agroteknologi 9 (02), 184-190

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• Doctor (Dr.), IPB University, Indonesia

• Master of Science (M.Si.), IPB University, Indonesia

• Bachelor of Food Technology (S.TP.), University of Jember, Indonesia

• Third Place of Outstanding Lecturer Award, University of Jember, Indonesia, 2019

• Researcher Exchange DAAD-Flensburg University of Applied Science, Germany, 2019

• The Best Presenter Award at the Seminar Nasional Pertanian, Indonesia, 2018

• The Best Presenter Award at the Seminar Nasional APTA, Indonesia, 2016

• The Best Poster Award at the International Seminar on Natural Resources and Life Science, Indonesia, 2016

• Second Place of Presentation Award, Indonesian Biotechnology Consortium, Indonesia, 2012

Food Biotechnology

1. Kiky Chily Arum Dalu, Nurhayati Nurhayati, and Jayus. 2019. In Vitro Modulation of Fecal Microflora Growth Using Fermented “Pisang Mas” Banana And Red Guava Juices. Current Research in Nutrition and Food Science, 7(2).

2. Dedy Eko Rahmanto, Nurhayati, N. Increasing of fish quality using ice-sterofoam container for Paseban fisherman at Jember Regency East Java, Indonesia. 2019. IOP Conf. Series: Earth and Environmental Science.

3. Astriani Astriani, Nurud Diniyah, Jay Jayus, Nurhayati Nurhayati. 2018. Phenotypic identification of indigenous fungi and lactic acid bacteria isolated from ’gatot’ an Indonesian fermented food. Journal of Biodiversitas, 19(3): 947-954.

4. Nurhayati, N., Maryanto, M., Gandaningarum, L.. 2018. Sensory and Chemical Characteristics of Bar Cookies Made from Mung Bean Flour and Ripe Plantain var Raja as Emergency Food. Journal of Tropical Agricultural Science. 41(3).

5. Nurhayati Nurhayati, Ahmad Rizky Alfian. 2017. Quality Characteristics of Natural Edamame Jam Without Preservative Ingredient as Supplementary of Emergency Food.  Advanced Science Letters, 23(12).

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• Master of Science (M.Si), IPB University, Indonesia

• Ingenieur Degree (Ir), University of Jember, Indonesia

• SNI/ISO 17025 Documentation Trainer 

• Uncertainty Measurements Trainer

• Civet Coffee Development

• Exploration and Development of Tuber Plant

• Exploration and Development of Herbal Medicinal Plant

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• Master of Science (M.Sc), University of Gadjah Mada, Indonesia

• Ingenieur Degree (Ir), University of Jember, Indonesia

Food science and technology

1. Indonesian Food and Nutrition Progress, 2014, Vol. 13, Issue 1. Growth of Lactobacillus paracasei SNP-2 in Peanut Milk and Its Survival in Fermented Peanut Milk Drink During Storage.

2. Sifat fisik, kimia dan organoleptik dodol hasil variasi rasio tomat dan tepung rumput laut. MS Lukito, G Giyarto, J Jayus - Jurnal Agroteknologi, 2017.

3. Modifikasi Hurdle Technology dengan Penambahan Ekstrak Kunyit dan Penyimpanan Suhu Dingin pada Industri Rumah Tangga Mie Basah. G Giyarto, Y Witono, NM Qibthiyah. JURNAL AGROTEKNOLOGI 5 (01), 81-92.

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• Doctor (Dr.), University of Reading, United Kingdom

• Master of Applied Science (M.App.Sc),University of New South Wales, Australia 

• Ingenieur Degree (Ir), IPB University, Indonesia

Food microbiology

1. Pengaruh ketersediaan oksigen pada produksi epiglukan oleh Epicoccum nigrum menggunakan media molases. M Choiron, J Jayus, S Suwasono. AGROINTEK 7 (1), 11-20.

2. Produksi Bioetanol Secara SHF Dan SSF Menggunakan Aspergillus Niger, Trichoderma Viride Dan New Aule Instant Dry Yeast Pada Media Kulit Ubi Kayu. J Jayus, S Suwasono, I Wijayanti - Jurnal Agroteknologi, 2017.

3. Phenotypic and genotypic characteristics of exopolysaccharide-producing fungi as a source of food additives. R Akroman, N Nurhayati, S Suwasono, JAY JAYUS. Biodiversitas Journal of Biological Diversity 20 (9).

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• Master of Agriculture (M.P.), University of Brawijaya, Indonesia

• Bachelor of Food Technology (S.TP.), University of Jember, Indonesia

Food chemistry

1. KARAKTERISTIK FISIK FLAKE BERBAHAN BAKU TEPUNG JAGUNG, TEPUNG AMPAS TAHU DAN MOCAF . Rakhmawati, Nur Karimah; Nafi, Ahmad; Rusdianto, Andrew Setiawan. Berkala Ilmiah Pertanian Vol 2 No 2 (2019).

2. Characteristic of Analog Rice Using Hot Extruder Twin Screw. Diniyah, Nurud; Puspitasari, Amelia; Nafi, Ahmad; Subagio, Achmad. Jurnal Penelitian Pascapanen Pertanian Vol 13, No 1 (2016): Jurnal Penelitian Pascapanen Pertanian.

3. Optimasi Pembuatan Daging Tiruan Umbi Porang (Amorphophallus oncophyllus) dan Isolat Protein Kedelai dengan Metode RSM (Response Surface Methodology). Lindriati, Triana; Nafi, Ahmad; Sari, Zelika Gita. Jurnal Teknologi dan Industri Pertanian Indonesia Vol 11, No 2 (2019): Vol. (11) No. 2.

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• Doctor of Philosophy (Ph.D), Kyungpook National University, South Korea

• Master of Agriculture (M.P.), University of Brawijaya, Indonesia

• Bachelor of Food Technology (S.TP.), University of Brawijaya, Indonesia

• Non-degree Training, 2017, Short Course - Prefectural University of Hiroshima, Japan

• Scientific Article Award, 2020, Ministry of Research and Technology, Indonesia

• Summer Program, 2020, Water Management Korea Water & UNESCO i-WSSM

Bioactive Compounds, Carbohydrate, Protein

1. Lablab purpureus protects HaCaT cells from oxidative stress-induced cell death through Nrf2-mediated heme oxygenase-1 expression via the activation of p38 and ERK1/2, 2020, 21, 8583: 1-16, http://doi.org/10.3390/ijms21228583, International Journal of Molecular Sciences

2. Antioxidant Potential of Non-oil Seed Legumes of Indonesian’s Ethnobotanical Extracts, 2020, 13: 5208-5217, http://doi.org/10.1016/j.arabjc.2020.02.019, Arabian Journal of Chemistry

3. Combination of grapefruit and rosemary extracts has skin protective effect through MMPs, MAPKs, and the NF-kB signaling pathway in vitro and in vivo UVB-exposed model, 2019, 32 (6): 633-643, http://doi.org/10.7732/kjr.2019.32.6.633, Korean Journal of Plant Resources

4. Phenotypic Identification of Indigenous Fungi and Lactic Acid Bacteria Isolated from ‘Gatot’ an Indonesian Fermented Food, 2018, 19 (3): 947-954https://doi.org/10.13057/biodiv/d190325, Biodiversitas

5. Effect of Fermentation Time and Cassava Varieties on Water Content and the Yield of Starch from Modified Cassava Flour (MOCAF), 2018, 5 (2): 71-75, Indonesian Journal of Pharmaceutical Science and Technology

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• Doctor of Philosophy (Ph.D), Prefectural University of Hiroshima, Japan

• Master of Agriculture (M.P.), University of Brawijaya, Indonesia

• Bachelor of Food Technology (S.TP.), University of Jember, Indonesia

• Food science

• Agriculture engineering

1. Volatile Compounds Changes in Unfermented Robusta Coffee by Re-Fermentation Using Commercial Kefir. A Afriliana, D Pratiwi, MB Giyarto, H Harada, M Yushiharu, M Taizo. Nutrition & Food Science International Journal 8 (4), 103-108.

2. Fermented technology of robusta coffee beans (Canephora coffee) with kefir milk to produce specialty coffee. A Afriliana, H Harada, PQ Khotijah, J Giyarto. Adv Eng Res 172, 302-309.

3. Effects of Co-Existing Ions on the Phosphorus Potassium Ratio of the Precipitate Formed in the Potassium Phosphate Crystallization Process. H Harada, Y Katayama, A Afriliana, M Inoue, R Teranaka, Y Mitoma. Journal of Environmental Protection 8 (11), 1424.

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• Doctor of Philosophy (Ph.D), Prefectural University of Hiroshima, Japan

• Master of Agriculture (M.P.), University of Brawijaya, Indonesia

• Bachelor of Food Technology (S.TP.), University of Jember, Indonesia

• Best poster presentation award of third industry-academia collaboration research for the paper entitled “Nanoencapsulation study of Hiroshima lemon (Citrus limon ) in soluble dietary fiber (SDF) formulation”, from Prefectural University of Hiroshima, Japan, 11th December 2018 

Nanoencapsulation of bioactive compounds as a delivery system for food application to enhance their health benefit. The main topic interest includes biopolymer (protein and carbohydrates) hydrocolloids, formulation and encapsulation, and the bioactivities demonstrated by using in vitro, cell culture, and animal 

• Yuli witono and Lailatul Azkiyah, 2016, “Immobilization of crown flower (Calotropis gigantea) protease using celite and dextrin”, International Journal on Advance Science Engineering Information Technology, Vol. 6 (2016) No. 2.

• Yuli Witono, Iwan Taruna, Wiwik Siti Windrati, Lailatul Azkiyah, and Tri Norma Sari, 2016, `Wader` (Rasbora jacobsoni) protein hydrolysates: production, biochemical, and functional properties, Agriculture and Agricultural Science Procedia, 9 (2016) 482-492.

• Lailatul Azkiyah, Shinjiro Ogita, Yukihiro Yamamoto, and Tomoyuki Yoshino, 2020, Preparation and optimization formula of whey protein-pectin complex as nanocapsules for lemon (Citrus limon) juice, International Journal on Food, Agriculture, and Natural Resources, Volume 01, issue 1, page 1-6.

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• Doctor of Philosophy (Ph.D), Prefectural University of Hiroshima, Japan

• Master of Agriculture (M.P.), University of Brawijaya, Indonesia

• Bachelor of Animal Science (S.Pt.), University of Brawijaya, Indonesia

• Food science

• Functional food

1. Pembuatan Ciweed (Cilok-Seaweed) sebagai Alternatif Pangan Sehat dan Bergizi. RR Fauziah, NS Lovabyta, WS Wahyuningtyas. Jurnal Agroteknologi 10 (02), 160-166.

2. Karakteristik Sosis Berbahan Baku Campuran Jamur Tiram Putih (Pleurotus ostreatus) dan Otak Sapi. FH Prisilia, Y Praptinngsih, RR Fauziah. Jurnal Agroteknologi 11 (02), 117-127.

3. Effect of molecular form of conjugated linoleic acid on oxidative stability: Comparison of triacylglycerol and phosphatidylcholine form. RR Fauziah, S Ogita, T Yoshino, Y Yamamoto. Journal of Oleo Science 69 (8), 801-807.

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• Doctor (Dr.), IPB University, Indonesia

• Master of Philosophy (M.Phil.), Osaka Prefecture University, Japan

• Bachelor of Food Technology (S.TP.), IPB University, Indonesia

Natural products for food (Anthocyanin-polyphenol)

• Colour properties, stability, and free radical scavenging activity of jambolan (Syzygium cumini) fruit anthocyanins in a beverage model system: Natural and copigmented anthocyanins. P Sari, CH Wijaya, D Sajuthi, U Supratman. Food Chemistry 132 (4), 1908-1914.

• Chemical compounds and antioxidant activity in caffeinated and decaffeinated green robusta coffee beans enriched with ginger extract. A Sukoco, I Novenda, N Kuswardhani, P Sari. IOP Conference Series: Earth and Environmental Science 709 (1), 012035.

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• Doctor (Dr.), IPB University, Indonesia

• Master of Agriculture (M.P.), University of Jember, Indonesia

• Bachelor of Food Technology (S.TP.), University of Jember, Indonesia

Flavor development for food products

• Physicochemical differences and sensory profiling of six lai (Durio kutejensis) and four durian (Durio zibethinus) cultivars indigenous Indonesia. M Belgis, CH Wijaya, A Apriyantono, B Kusbiantoro, ND Yuliana. International Food Research Journal 23 (4).

• Volatiles and aroma characterization of several lai (Durio kutejensis) and durian (Durio zibethinus) cultivars grown in Indonesia. M Belgis, CH Wijaya, A Apriyantono, B Kusbiantoro, ND Yuliana. Scientia horticulturae 220, 291-298.

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• Doctor (Dr.), University of Gadjah Mada, Indonesia

• Master of Science (M.Sc.), University of Gadjah Mada, Indonesia

• Bachelor of Food Technology (S.TP.), University of Jember, Indonesia

• Honorary Research Visitor, School of Chemistry, Faculty of Science, University of Melbourne, Victoria, Australia October 2017 - January 2018; and October 2016 – January 2017

• Program Officer of Training Development of Skill of Competitiveness (S4C) Project in Indonesia, Supported by the Government of Switzerland August 2018 – April 2019

• Senior Program, Officer of Management Support of Skill of Competitiveness (S4C) Project in Indonesia, Supported by the Government of Switzerland April 2019 – now

• National Expert of UNIDO (United Nations Industrial Development Organization) in RECPI Project (Resource Efficient and Cleaner Production in Indonesia) April – October 2016 in Sleman, Yogyakarta, Indonesia

• Starch Modification Technology 

• Food Processing Technology

• Encapsulation and Fortification Techniques

• Nanoparticle Technology and Application in food

• Food Culture

• Food Supply Chain

1. The Effect Of Enzymatic Hydrolysis On The Properties Of Protein Hydrolysate From Paddy Mushroom Makara Teknologi http://journal.ui.ac.id/technology/journal/index Indexed by Clarivate Analytics (Web of Science) Vol. 14, No. 2, November 2010: 73-76 doi:10.7454/mst.v14i2.695

2. Karakterisasi Sosis Daging Ayam Yang Dibuat Dengan Penambahan Tepung Komposit Tapioka Dan Gembolo Sebagai Bahan Pengisi Jurnal Agroteknologi https://jurnal.unej.ac.id/index.php/JAGT Indexed by Sinta by the Ministry of Research-Technology and Higher Education of Republic of Indonesia (S3) Vol.6, No. 1, 2012: 99-111

3. Enkapsulasi Cabai Merah dengan Teknik Coacervation Menggunakan Alginat yang Disubstitusi dengan Tapioka Terfotooksidasi Jurnal Aplikasi Teknologi Pangan https://jatp.ift.or.id/index.php/jatp/article/ Indexed by Google ScholarVol.3 No. 3 (3) 2014, 87-93

4. Relationship Antioxidant Concentration And Volume Headspace On The Rancidity Of Fish Oil During Storage Jurnal Teknologi (Sciences & Engineering) https://journals.utm.my/jurnalteknologi/article/ Indexed by Scopus (Q2) 78:4–2 (2016) 159–165 https://doi.org/10.11113/jt.v78.8199

5. Oxidized Tapioca Starch As an Alginate Substitute for Encapsulation of Antioxidant from Coffee Residue Agriculture and Agricultural Science Procedia This is an open access article under the CC BY-NC-ND license (http://creativecommons. org/licenses/by-nc-nd/4.0/). Vol. 9 (2016) 304 – 308

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• Master of Agriculture (M.P.), University of Brawijaya, Indonesia

• Bachelor of Food Technology (S.TP.), University of Jember, Indonesia

• Master of Science (M.Si), IPB University, Indonesia

• Bachelor of Animal Science (S.Pt.), University of Brawijaya, Indonesia

• Awardee of MEXT Scholarship, Prefectural University of Hiroshima, Japan

My overall research interests are the safety and sustainability of food production. I am particularly interested in learning about bioactive compounds from animal and plant sources for active food packaging and functional food, in which these applications deal with appropriate methods of extracting bioactive compounds, incorporating them into their carriers, and exhibiting the great advances in this area. The latter includes the use of nanotechnology.

1. Chemical compounds and antioxidant activity in caffeinated and decaffeinated green robusta coffee beans enriched with ginger extract. A Sukoco, I Novenda, N Kuswardhani, P Sari. IOP Conference Series: Earth and Environmental Science 709 (1), 012035.

2. Effect of noni leaves extract (Morinda citrifolia L.) supplementation in feed on physical quality of broiler breast meat. A Sukoco, E Widodo, I Thohari. Research Journal of Life Science 2 (2), 77-83.

3. A review on biological activities of papaya (Carica papaya L.) leaves extract and its potency as an active substance in the food packaging. A Sukoco, HD Kusumaningrum, NE Suyatma. International Food Research Journal 26, 1665-1676.

4. Effect of adding tomato powder to fish oil-containing diet on performance and egg quality of native laying hens. F Andri, A Sukoco, T Hilman, E Widodo. Lives. Res. Rural Dev 28, 12

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