laporan lengkap piperin

1. A. TITLE OF EXPERIMENT
Piperine Isolation from Pepper and Chemical Properties of Piperine
B. OBJECTIVE OF EXPERIMENT
At the end of this experiment collage are expected to know:
1. Principle of organic compound isolution from natural materialsespecially
alkaloid group
2. Isolation technique in natural chemical, continuos extraction, other separation
and the way of separation
3. Know the chemical properties of piperine based on structure and its
degradation result
C. LITERATURE REVIEW
A way to classify alkaloids is a method based on heterocyclic nitrogen ring
types which are part of the molecular structure. According to this classification,
alkaloids can be divided into several types, such as pyrrolidine alkaloids and
piperidine alkaloids
N
H
NN
H
Pirolidin Piperidin Isokuinolin
N
N
H
Kuinolin Indol
(Achmad, 1986: 48).
Alkaloids are a naturally occurring large group of pharmacologically
activenitrogen-containing secondary metabolites of plants, microbial or animal
origin. In most alkaloids, the nitrogen atom is a part of the ring. Alkaloids are
biosynthetically derived from amino acids. The name ‘alkaloid’ derives from the
word ‘alkaline’, which means a water soluble base. Alkaloids are basic in nature,
and form water soluble salts with mineral acids. In fact, one or more nitrogen
atoms that are present in an alkaloid, typically as 1o, 2o or 3o amines, contribute to
the basicity of the alkaloid. The degree of basicity varies considerably, depending
on the structure of the molecule, and presence and location of the functional
groups. Most alkaloids are crystalline solids and are bitter in taste. Alkaloids are

2. generally classified according to the amino acid that provides both the nitrogen
atom and the fundamental alkaloidal skeleton. However, alkaloids can also be
grouped together on the basis of their generic structural similarities. The different
major types of alkaloid, their generic skeletons and specific examples. (Sarker,
2007: 288-289).
Not all alkaloids are known for their poisonous nature; some are notable as
pain relievers (analgesics), as sleep inducers, and for the euphoric states they can
create. Raw opium, a paste derived from the opium poppy (Papaver somniferum),
has been known for these properties since ancient times. About 20 alkaloids are
present in the poppy, including morphine and codeine. The free alkaloids are oily
liquids, and not very soluble in water. The medicinal use of morphine for pain was
expanded in the sixteenth century when the German physician Paracelsus
extracted opium into brandy to produce laudanum, essentially a solution of
morphine in alcohol. A similar extract (10% opium by weight in alcohol) is still
sometimes prescribed for diarrhea, as is paregoric, a more dilute solution of opium
combined with anise oil, glycerin, benzoic acid, and camphor. Heroin does not
occur naturally but is easily synthesized from its parent compound morphine.
Within the body, removal of the CH3C=O groups (highlighted in orange) converts
heroin back to morphine (McMurry, 2013: 477).
Piperine, molecular formula C17H19NO3, a component of blackpepper
(Piper nigrum), has been used in various traditional medicinepreparations, and
also as an insecticide. Piperine has various effects onhuman drug metabolizing
enzymes, and is marketed under the brand name,Bioperine1, as an adjunct for
increasing bioavailability of various dietarysupplements, especially curcumin, one
of the active ingredients of turmeric (Curcuma longa) (Sarker, 2007: 291).
Hundreds of piperine-type amides have been isolated by a number of
researchers. The isolation methods depend on the scale and purpose of the product
and operation, as well as the available raw material. Typical methodsemployed in
the isolation involved extraction (by maceration or Soxhlet apparatus) with polar
organic solventssuch as ethanol, followed by fractionation on a chromatographic
column on silica gel, and then recrystallization from suitable organic solvents

3. such as dichloromethane. However, most of the piper amides are alkaloidal in
nature, and the typical extraction procedure for alkaloids may be employed in the
isolation process. The final separation and purification of a mixture of alkaloids
may also be done by fractional precipitation or crystallisation of the saltssuch as
oxalates, tartrates or picrates (Okwute, 2013: 106).
Alkaloid compounds have many pharmacological effects, namely as anti-
inflammatory, antimicrobial, hepatoprotector, anticancer and increase the
antioxidant effect of cells. Piperine has been shown to reduce liver lipid
peroxidase and protect it from damage caused by chemical carcinogenic
compounds (Untoro, 2016: 39).
The roots, leaves, and fruits of flowering plants are a rich source of nitrogen
compounds. These compounds, once called “vegetable alkali” because their water
solutions are basic, are now referred to as alkaloids. The molecular structures of
many thousands of alkaloids have been determined. Most are bitter-tasting,
physiologically active, structurally complex, and toxic to human beings and other
animals in sufficiently high doses. Most people are familiar with the physiological
activity of two alkaloids caffeine and nicotine, which are stimulants. Quinine is
used as a standard for bitterness: Even a 1 × 10-6 M solution tastes bitter. For a
long time, quinine was the only drug available for treating malaria (caused by a
parasitic protozoan). The bitterness and poisonous nature of alkaloids probably
evolved to protect plants from being devoured by animals. The three poisonous
compounds described here coniine, atropine, and solanine can even illustrate in
some of the many types of the alkaloid structures (McMurry, 2013: 476).
The structure of piperine was confirmed by synthesis from piperonal
prepared from catechol. In the reaction process, piperonal is condensed with
acetaldehyde in the presence of sodium hydroxide (Claisen-Schmidt reaction) to
produce a cinnamoyl aldehydederivative. The product is heated with acetic
anhydride in the presence of sodium acetate (Perkin reaction) to yieldpiperic acid.
The piperic acid is converted to its acid chloride by reacting with phosphorus
pentachloride, which isthen heated with piperidine in benzene solution to yield
piperine. Thus, piperine is the piperidine amide of piperic acid.

4. (Okwute, 2013: 109-110).
D. APPARATUS AND CHEMICALS
1. Apparatus
a. Soxhlet extraction 1 unit
b. Analytical balance 1 unit
c. Buchner funnel 1 unit
d. Test tube 3 units
e. Reflux apparatus 1 unit
f. Stir bar 1 unit
g. Hot plate 1 unit
h. Drop pipette 4 units
i. Spatula 1 unit
j. Beaker glass 100 mL 2 units
k. Beaker glass 250 mL 1 unit
l. Round flask 250 mL 1 unit
m. Basic funnel 1 unit
n. Graduated cylinder 10 mL 1 unit

5. o. Graduated cylinder 25 mL 1 unit
p. Graduated cylinder 100 Ml 1 unit
q. Soft cloth 1 unit
r. Rough cloth 1 unit
s. Wood clamp 1 unit
t. Petri dish 1 unit
u. Microscope 1 unit
v. Spray bottle 1 unit
w. Stative and clamp 1 unit
2. Chemicals
a. Pepper sample (dry black papper)
b. Ethanol solution 95% (C2H5OH)
c. Sodium hydrochloride Alcoholic 10% (NaOH)
d. Potassium permanganate (KMnO4)
e. Hydrochloride acid concentrated 10 M (HCl)(P)
f. Hydrochloride acid dilute (HCl)
g. Benedict reagent
h. 𝛼-naphtol (C10H8O)
i. Concentrated Sulphuric acid (H2SO4)
j. Aquadest (H2O)
k. Ice cube (H2O)
l. Litmus paper blue and red
m. Basic filter paper
n. Whatman paper
o. Boiling stone
p. Rope
q. Aluminium foil (Al2O3)
r. Label
s. tissue
E. WORK PROCEDURES
1) Isolation Of piperine

6. a. As much as 40 gram smoth black papper was weighed
b. Papper sample was wrapped in basic filter paper and tried
c. Papper and filter paper was added in to soxhlet
d. As much as 150 mL ethanol 95% in to soxhlet
e. As much as 2 pieces boiling stone was added into round flask
f. Papper was extraction continous until 6 circulation
g. Time for circulation was noted
h. Extraction solution was added and tipped until 1/3 of volume
i. As much as 60 mLm NaOH alcoholis was added
j. Solution was filtered with using Buchner filter
k. Solution in filtered was measured and devided into two different part
l. One part was saved for next experiment and second part was tipped
m. Whatman pepper was weighed
n. Solution that formed crystal was filtered with buchner filter
o. Crystal in whatman paper was weighed
p. Crystal
2) Degradation of piperine
a. As much as 20 mL solution isolation was tipped 1/3 of volume
b. Solution was reflux in 1 hour
c. Solution was tipped 1/2 of volume
d. As much as 5 mL H2O was added
e. As much as 5 mL HCl 10 M was added
f. Whatman paper was weighed
g. Solution was filtered was using Buchner filter
h. Crystal in paper was dried in waterbath
i. Crystal was washed with 5 mL aquadest and 5 mL of ethanol
j. Crystal was dried
k. Crystal with paper was weighed
l. Crystal was counted
3) Piperine Reaction
a. reaction with KMnO4

7. 1) as much as 1 mL of solution isolation added with HCl until neutral
2) solution was tested using paper
3) solution was added 15 drops of KMnO4
b. reaction with benedict
1) as much as 1 mL of solution added 0.75 mL of HCl until neutral
2) solution was tested using litmus paper
3) solution was added until 5 drops of benedict reagent
c. reaction with molisch
1) as much as 1 mL of solution was added with HCl 0.75 mL dilute until neutral
2) solution was tested by litmus paper
3) solution was added with 2 drops of 𝛼-naphtol and added 2 mL of H2SO4.
F. OBSERVATION RESULT
1. Isolation of piperine
No ACTIVITY RESULT
1.
2.
3.
4.
5.
.6.
7.
Black papper weighed
Convered with filter paper + entered to
soxhlet + ethanol 95%
Extraction was carried out with 6
circulation:
Circulation 1
Circulation 2
Circulation 3
Circulation 4
Circulation 5
Circulation 6
Soxletation
The extract solution was cooled
Add NaOH alcoholis 60 mL into extract
solution
Solution filtered in Buchner funnel
40 gram
Wirapped pepper was socked
with ethanol in soxhlet tool.
16 minutes
12 minutes
11 minutes
12 minutes
11 minutes
17 minutes
Brown solution
Concentrated brown solution
Concentrated brown solution
82 mL concentrated solution

8. 8.
9.
10.
11.
12.
13.
Solution was drieded into two different
part
21 mL solution evaporated until 1/2
volume
Whatman filter paper was weighed
The crystal was formed filtered by using
Buchner funnel
Crystal dried with Bunsen burner
Weight of crystal
42 mL for each other
Brown precipitate
Brown precipitate
Brown precipitate
1 gram.
2. Degradation of piperine
NO ACTIVITY RESULT
1.
2.
3.
4.
5.
6.
7.
8.
9.
20 mL solution evaporation until 1/3
volume
Reflux the solution until 1 hour
Isolation solution was tipped on water
bath until the remaining 1/2 solution
Suspended with 7 mL of H2O
Added with 5 mL of HCl 10 M
Precipitation weight filtered
Precipitation washed with 5 mL
aquadest then crystalled with 5 mL
ehanol
The crystal formed washed and dried
Crystal formed
Concentrated brown solution
Brown solution
Brown solution
Brown solution
Brown solution
Concentrated brown solution
Formed crystal
Concentrated brown crystal
Get 1 gram crystal
3. Reaction of piperine
NO ACTIVITY RESULT
1.
2.
Reaction with KMnO4
1 mL isolation solution + 0,75 of HCl
dilute
5 drops KMnO4
Brown solution

9. 3
Reaction with benedict
1 mL isolation solution + 0,75 of HCl
dilute 5 drops of benedict
Reaction with molisch
1 mL isolation solution + 0,75 mL of
HCl dilute + 1 drop of 𝛼-napthol + 2
mL H2SO4
Green solution
Ring purple
G. DATA ANALYSIS
1. Isolation of Piperine
Known:
m C17H19O3N = 40 gram
Mr C17H19O3N = 285,34 g/mol
V C2H5OH = 150 mL
Mr C2H5OH = 46,07 g/mol
ρ C2H5OH = 0,789 g/mL
Mr C5H10NH = 85,15 g/mol
m Experiment = 1 g
Ask : % rendemen = ……. ?
Solution:
n C17H19O3N =
𝑚 C17H19O3N
𝑀𝑟 C17H19O3N
=
40 𝑔𝑟𝑎𝑚
285 ,34 𝑔/𝑚𝑜𝑙
= 0,140 mol
m C2H5OH = ρ C2H5OH . V C2H5OH
= 0,789 g/mol . 150 mL
= 118,35 gram
n C2H5OH =
𝑚 C2H5OH
𝑀𝑟 C2H5OH
=
118 ,35 𝑔𝑟𝑎𝑚
46,07 𝑔/𝑚𝑜𝑙
= 2,395 mol
C17H19O3N + C2H5OH C5H10NH + C11H9O2 + CH3CHCOOH

10. OH
M: 0,140 mol 2,395 mol - - -
T: 0,140 mol 00,140 mol 0,140 mol 0,140 mol 0,140 mol
S: - 2,255 mol 0,140 mol 0,140 mol 0,140 mol
n C5H10NH =
𝑚 C5H10NH
85,15 𝑔/𝑚𝑜𝑙
m C5H10NH = 11, 921 gram
% rendemen =
𝑚 experiment
m theory
x 100%
=
1 𝑔
11,921 𝑔
x 100%
= 8,38%
2. Degradation of Piperine
Known:
V C17H19O3N = 6.67 mL
V H2O = 5 mL
ρ C17H19O3N = 1,193 g/mL
ρ H2O = 1,00 g/mL
Mr C17H19O3N = 285,34 g/mol
Mr H2O = 18 g/mol
Mr C5H10N-HCl = 120,59 g/mol
m praktek = 1 gram
Ask : % rendemen = …….?
Solution:
m C17H19O3N = ρ C17H19O3N . V C17H19O3N
= 1,193 g/mol . 6,67 mL
= 7.95 gram
n C17H19O3N =
𝑚 C17H19O3N
𝑀𝑟 C17H19O3N
=
7,95 𝑔𝑟𝑎𝑚
285 ,34 𝑔/𝑚𝑜𝑙
= 0,0278 mol
m H2O = ρ H2O . V H2O
= 1,00 g/mol . 5 mL

11. = 5 gram
n H2O =
𝑚 H2O
𝑀𝑟 H2O
=
5 𝑔𝑟𝑎𝑚
18 𝑔/𝑚𝑜𝑙
= 0,277 mol
C17H19O3N + H2O HCL C5H10N-HCl + C11H9O2COOH + H+
M: 0,0278 mol 0,277 mol - -
T: 0,0278 mol 0,0278 mol 0,0278 mol 0,0278 mol 0,0278 mol
S: - 0,007 mol 0,0278 mol 0,0278 mol 0,0278 mol
n C5H10N-HCl =
𝑚 C5H10N −HCl
𝑀𝑟 C5H10N −HCl
0,021 mol =
𝑚 C5H10N−HCL
120 ,5 𝑔/𝑚𝑜𝑙
m C5H10N-HCl = 10,5779 gram
% rendemen =
𝑚 Eperiment
m Theory
x 100%
=
1 𝑔
10,579 𝑔
x 100%
= 9.45 %
H. DISCUSSION
1. Isolation of piperine
Experiment with the title isolation piperine of pepper and chemical
properties of piperine aims to determine the principles of isolation of organic
compounds from natural materials, especially alkaloids, isolation techniques in
natural materials, extracting the continuous, other separation and the way of
purification, as well as get to know the chemical properties of piperine based
structure and the results degradasinya.Dimana isolation principle for organic
compounds, especially alkaloids is the separation of components from other
components based on the solubility of the pure compound and based on its
melting point.
1. isolation of piperine
This experiment aims to isolate piperine from natural materials, in which
natural materials referred to in this trial are black pepper, piperine where natural
materials are organic compounds belonging to the pyridine derivatives. There is

12. the black pepper plant (Piper ningrum), in an amount sufficient
banyak.Mempunyaibau typical sharp and spicy flavor which gradually burn
lidah.Sifat alkaloid poison is most smaller than most other alkaloids.
Dry ground black pepper until smooth, grinding purpose in this case is to
expand permukaansehingga easier in the process of separation of piperine. The
method used to isolate the extraction of piperine is soxhletation which is the
separation of some of the ingredients of the solids with the help of a solution. In
this experiment because ethanol is used as solvent polarity properties owned by
the same ethanol with piperine that is equally polar so that piperine can be more
easily soluble. As well as the volatile nature of ethanol and held in a cold state
easily form crystals. Furthermore, the black pepper that has been wrapped and tied
then extracted with 3 times the circulation which results in a brown solution
which signifies piperine contained in black pepper has been bound by ethanol.
Furthermore, the solution stirred and filtered to remove substances
pengotornya.Setelah solution partially screened is taken for testing in the reactions
of piperine and then the rest is divided into two one stored in advance for use in
the degradation experiments piperine, and the others back until a solution
dikisatkan rather jenuh.Tujuan pengisatan in this case is to eliminate the ethanol
that may still be in an alkaline solution. The solution is then allowed to stand at
room temperature, and then added to ice water befungsi to accelerate crystal
formation, then is filtered with filter paper and yellow crystals formed. Then the
crystals are dried and weighed, in order to obtain a crystal much 1 gram weight,
and obtained yield of 8,38%. as for the reaction mechanism:
Complete reaction:
N
O
O
O
piperin
+ C2H5OH
etanol
NaOH
N
H
+
O
+ C2H5ONa
HO
piperidin asam aspartat natrium
etoksi
O
O
Reaction mechanism:
Phase I:

13. N
+ C2H5OH
O
O
O
N+
O
O
O
H
+ C2H5O-
Phase II:
N+
O
O
O
H
+ C2H5O-
N
H
+
O
+ C2H5O-
piperidin
O
O
+
Phase III:
N
H
+
O
+ C2H5O-
piperidin
+ NaOH
N
H
+
O
O
O
O
O
+ C2H5O-
+ Na+
+ OH-
+
+
Phase IV:
N
H
+
O
O
O
+ C2H5O-
+ Na+
+ OH-
N
H
+
O
O
O
HO
+ C2H5O-
+ Na+
Phase V:

14. N
H
+
O
O
O
HO
+ C2H5O-
+ Na+
N
H
+
O
O
O
HO +C2H5ONa
piperin as. piperat
natrium
etoksi
2. Degradation of piperine
The purpose of this experiment is to decompose the compound piperine
into compounds constituent, namely acid piperat and piperine hydrochloride, after
the isolation of piperine, a solution of alcoholic obtained from experiments
isolation piperine, then refluxed for about 45 minutes, the goal is refluxed ie to
evaporate the alcohol contained in the solution, then the residue obtained is
suspended in distilled water, which is then added with HCl, the HCl additional
function in this case is as a catalyst to accelerate the reaction, to give the acid in
the solution, as well as to attract the crystals contained in the solution.
The solution is then stirred to form a yellow precipitate, then the solution
is left at room temperature for a few moments, then filtered, until the desired
remaining crystals, when filtered crystals are also washed with methanol, to
perfect separation from other substances. The crystals obtained are then dried and
weighed in weight, the crystals obtained are yellow crystals. This is in accordance
with the theory that Piperine is the most alkaloid compound contained in black
pepper and all plants belonging to the Piperaceae family. Amide compound
(piperine) in the form of a needle-shaped crystal, yellow, odorless, tasteless,
gradually feels spicy, soluble in ethanol, vinegar, benzene, and chloroform
In this experiment, the crystal obtained was very little, and only attached
to the wattman paper, so that when weighing the weight equal to the wattman
paper weight before use, so the weight of the crystal obtained was 0.024 grams,
and the percent yield obtained was 5.13%. This is due to the fact that when the
solution is heated to very thick, it produces very little solution before being
refluxed, so that the residue obtained is very little. The reactions that occur are:

15. Complete reaction :
N
O
O
O
+ H2O
HCl
N
Cl
+
O
O
O
HO
+ H+
H
piperin air
piperidin asam piperat ion
hidrogen
Reaction mechanism:
Phase I:
N
O
O
O
+ H2O
H+
Cl-
N+
Cl -
O
O
O
+ H2O
Phase II:
H+N+
Cl -
O
O
O
+ H2O
N+
Cl -
O
O
O
+
H2O
H
Phase III:
N+
Cl -
O
O
O
+ H2O
H
N
Cl
+
O
O
O
+
+ H2O
H
Phase IV:
N
Cl
+
O
O
O
+
+ H2O OH-
+
O
O
O
+
+ H+
+ OH-
H
N
ClH
Phase V:

16. +
O
O
O
+
+ H+
+ OH-
N
ClH
N
ClH
+
O
O
O
+ H+OH
piperin
hidroklorida
asam piperat
ion
hidrogen
3. Reaction of piperine
a. Reaction with KMnO4
The purpose of this experiment is to test that piperine is easily oxidized. In
this experiment the solution of alkoholis is added with HCl, the function of adding
HCl in this case is to neutralize the solution, or to reduce the pH, to test its
neutrality using litmus paper, after the solution reaches a neutral state then react
with KMnO4, KMnO4 function in this case to oxidize piperine and produce a
brown solution and there is a sediment which indicates that positive testing and
piperine are oxidized by KMnO4. This is in accordance with the theory that
KMnO4 is an important oxidizer that is widely used in various organic and
inorganic reactions because permanganate is capable of oxidizing various types of
functional groups. As for the reactions that occur namely:
b. Reaction with benedict
This experiment aims to determine the presence of reducing sugars in
piperine. In this experiment, the solution of alkoholis was neutralized with dilute
HCl, then reacted with benedict reagent to produce a greenish-yellow solution and
a green precipitate formed. This indicates that piperine contains carbonyl groups
which can be reduced by Cu2+ to Cu+. The reactions are:

17. N
O
O
O
+ 2Cu2+
+ 5OH- HCl
N
Cl H
+
O
O
O
HO
+ 2Cu2O + 3H2O+
c. Reaction with molisch
The purpose of this experiment was to determine the presence of furfural
rings in piperine, namely in the form of epoxy groups. In this experiment the
solution of alkoholis is added with HCl, the function of adding HCl in this case is
to neutralize the solution, or to reduce the pH, to test its neutrality then litmus
paper is used, after the solution reaches neutral state then reacted with alpha
naphthol and H2SO4. Produce a light brown solution. This is a layer of liquid
reaction between furfural with α-naphthol. in the form of epoxy groups. The
reaction that occurs is:
I. CONCLUTION AND SUGGESTION
1. Conclution
a. Piperine weight obtained was 1 gram and % rendement in the piperine
isolation experiment was 8,38% and piperine degradation was 9.45%. and the
melting point of piperine based on the theory is 127-129.5oC, because at least
the piperine is obtained, no melting point is determine.

18. b. Piperine solution techniques from black papper include continous extraction,
evaporation, crystallization, and testing of crystalline purity with melting
point test.
c. The piperine test with KMnO4 shows that the piperine is easily oxidized
The piperine test with benedict reagent shows that piperine has a carbonyl
group. The piperine test with molisch reagent shows that piperine has a
furfural ring an epoxy group.
2. Suggestion
a. For the next practitioner, it is expected to be more thorough in practicing
especially when measure the solution and mix the solution.
b. For the assistant, it is expected to pay more attention to the practitioner so that
the practicum can run smoothly.
c. For the laboratory, it is expected to replace the apparatus that is not feasible
tobe used so that the practitioner can be comfortable doing the practicum.

19. BIBLIOGRAPHY
Achmad, Sjamsul Arifin. 1986. Kimia Organik. Jakarta: Karunika.
McMurry, John. Et al. 2013. Fundamental of General, Organic and Biological
chemistry. Boston: Pearson Education, Inc.
Okwute, Simon Koma and Egharevba, Henny Omoregie. 2013. Piperine-type
amides: Review of Chemical and Dialogical Characteristics.
International Journal of Chemistry. Vol 5. No 3. ISSN 1916-9701.
Sarkes, Satyajit D. Nahar Lutfun. 2007. Chemistry for Pharmacy Students
Nasthen Ireland: John wiley and Sons, Ltd.
Untoro, Muhammad. Fachriyah, Enny and Kusrini, Dewi. 2016. Isolasi dan
Identifikasi Senyawa Golongan Alkaloid dari Rimpang Lengkuas
Merah (Alpinia purpurata). Jurnal Kimia Sains dan Aplikasi. Vol 19.
No 2. ISSN 1410-8917.

20. RATIFICATION PAGE
Complete report of Organic Chemistry II with title “Piperine Isolation
From Pepper and Chemicals Properties Of Piperine” that arranged by:
Name : 1. Yogi Afrizal
2. Aulia Nurul Fitrah
3. Rika Rahayu Rustam
4. Mutmainnah
Group : I (One)
Class : ICP Of Chemistry Education
After the report has checked and approved by assistant and assistant coordinator,
so the report accepted.
Makassar,November 2018
Assistant Coordinator, Assistant,
Yudhi Priyatmo, S.Pd Risma Majdiyah
ID. 1413141004
Known by,
Responsibility Lecturer

21. Dr. Netti Herawati, S.Pd, M.Si
ID. 19741027 200002 2 001