{"id":198,"date":"2026-06-25T23:21:48","date_gmt":"2026-06-25T23:21:48","guid":{"rendered":"https:\/\/asriadimasnar.my.id\/publications-2\/"},"modified":"2026-08-20T17:49:54","modified_gmt":"2026-08-20T17:49:54","slug":"publications-2","status":"publish","type":"page","link":"https:\/\/asriadimasnar.my.id\/id_id\/publications-2\/","title":{"rendered":"Publikasi"},"content":{"rendered":"<style>\n.asr-publications{--asr-ink:#f4f5f2;--asr-muted:#d8e3e3;--asr-accent:#e0aaa4;--asr-deep:#082f34;--asr-card:rgba(7,45,50,.72);--asr-line:rgba(216,227,227,.22);max-width:1180px;margin:0 auto;padding:18px clamp(18px,4vw,54px) 90px;color:var(--asr-muted)}\n.asr-publications *{box-sizing:border-box}\n.asr-publications h2,.asr-publications h3{color:var(--asr-ink)!important}\n.asr-publications a{transition:color .2s ease,background-color .2s ease,border-color .2s ease,transform .2s ease}\n.asr-pub-hero{position:relative;overflow:hidden;padding:clamp(34px,6vw,72px);border:1px solid 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p{max-width:600px;margin:0;color:#c8dcdf;line-height:1.65}\n.asr-pub-grid{display:grid;grid-template-columns:repeat(2,minmax(0,1fr));gap:18px}\n.asr-pub-card{display:flex;flex-direction:column;min-height:100%;padding:24px;border:1px solid var(--asr-line);border-radius:20px;background:var(--asr-card);box-shadow:0 12px 32px rgba(0,0,0,.10)}\n.asr-pub-card-top{display:flex;flex-wrap:wrap;align-items:center;gap:8px;margin-bottom:14px}\n.asr-pub-year,.asr-pub-type{display:inline-flex;align-items:center;min-height:28px;padding:0 10px;border-radius:999px;font-size:11px;font-weight:700;letter-spacing:.08em;text-transform:uppercase}\n.asr-pub-year{background:rgba(224,170,164,.16);border:1px solid rgba(224,170,164,.42);color:#ffd6d1}\n.asr-pub-type{background:rgba(216,227,227,.07);border:1px solid var(--asr-line);color:#d8e3e3}\n.asr-pub-card h3{margin:0 0 12px;font-size:20px;line-height:1.32;letter-spacing:-.012em}\n.asr-pub-authors{margin:0 0 7px;color:#e7eeee;font-size:14px;line-height:1.55}\n.asr-pub-source{margin:0 0 14px;color:#c8dcdf;font-size:14px;line-height:1.55}\n.asr-pub-summary{margin:0;color:var(--asr-muted);font-size:15px;line-height:1.68}\n.asr-pub-link{display:inline-flex;align-items:center;align-self:flex-start;margin-top:auto;padding-top:18px;color:#f0b9b3!important;font-weight:700;text-decoration:underline;text-underline-offset:4px}\n.asr-pub-cta{margin-top:54px;padding:clamp(28px,5vw,48px);border:1px solid rgba(224,170,164,.38);border-radius:24px;background:linear-gradient(135deg,rgba(224,170,164,.13),rgba(7,45,50,.50))}\n.asr-pub-cta h2{margin:0 0 10px;font-size:clamp(27px,3.2vw,40px)}\n.asr-pub-cta p{max-width:720px;margin:0 0 22px;line-height:1.7}\n@media(max-width:800px){.asr-pub-grid{grid-template-columns:1fr}.asr-pub-heading{display:block}.asr-pub-heading p{margin-top:10px}.asr-pub-stats{grid-template-columns:1fr}}\n@media(max-width:520px){.asr-publications{padding-inline:14px}.asr-pub-hero{padding:28px 22px;border-radius:22px}.asr-pub-card{padding:20px}.asr-pub-button{width:100%}}\n<\/style>\n<div class=\"asr-publications\">\n<section class=\"asr-pub-hero\" aria-labelledby=\"research-publications-heading\">\n<p class=\"asr-pub-eyebrow\">Luaran penelitian \u00b7 Ilmu pangan<\/p>\n<h2 id=\"research-publications-heading\">Publikasi penelitian dan kontribusi ilmiah<\/h2>\n<p class=\"asr-pub-lead\">Kumpulan karya sebagai penulis utama maupun penulis bersama yang mencakup ilmu sensori, pengembangan produk pangan, keamanan pangan, kemasan berkelanjutan, dan inovasi pangan berbasis masyarakat.<\/p>\n<div class=\"asr-pub-actions\">\n      <a class=\"asr-pub-button primary\" href=\"https:\/\/scholar.google.com\/citations?user=FamJUvMAAAAJ&amp;hl=en&amp;sortby=pubdate\" target=\"_blank\" rel=\"noopener noreferrer\">Lihat Google Scholar \u2197<\/a><br \/>\n      <a class=\"asr-pub-button secondary\" href=\"https:\/\/sinta.kemdiktisaintek.go.id\/authors\/profile\/6707554\/?view=googlescholar\" target=\"_blank\" rel=\"noopener noreferrer\">Lihat profil SINTA \u2197<\/a>\n    <\/div>\n<div class=\"asr-pub-stats\" aria-label=\"Ikhtisar publikasi\">\n<div class=\"asr-pub-stat\"><strong>14 karya pilihan<\/strong><span>Luaran penelitian sebagai penulis utama dan penulis bersama<\/span><\/div>\n<div class=\"asr-pub-stat\"><strong>2017\u20132024<\/strong><span>Artikel jurnal, makalah konferensi, dan pengabdian masyarakat<\/span><\/div>\n<div class=\"asr-pub-stat\"><strong>Lima bidang fokus<\/strong><span>Sensori, keamanan, gizi, pengemasan, dan inovasi<\/span><\/div>\n<\/p><\/div>\n<\/section>\n<section class=\"asr-pub-section\" aria-labelledby=\"selected-publications-heading\">\n<div class=\"asr-pub-heading\">\n<h2 id=\"selected-publications-heading\">Publikasi pilihan<\/h2>\n<p>Diurutkan dari yang terbaru hingga terlama. Tautan DOI mengarah ke laman penerbit; profil Google Scholar memuat catatan sitasi yang lengkap dan terkini.<\/p>\n<\/p><\/div>\n<div class=\"asr-pub-grid\">\n<article class=\"asr-pub-card\">\n<div class=\"asr-pub-card-top\"><span class=\"asr-pub-year\">2024<\/span><span class=\"asr-pub-type\">Artikel jurnal<\/span><\/div>\n<h3>Formulation and impact of soy protein isolate on white oyster mushroom (<em>Pleurotus ostreatus<\/em>) sausage: Palatability evaluation, nutritional and economic value<\/h3>\n<p class=\"asr-pub-authors\">Asriadi Masnar, Ratih Titik Haryati, and M. A. Akbar<\/p>\n<p class=\"asr-pub-source\"><em>Acta Universitatis Sapientiae, Alimentaria<\/em>, Vol. 17.<\/p>\n<p class=\"asr-pub-summary\">Mengevaluasi penerimaan sensori, komposisi gizi, keamanan mikrobiologis, dan kelayakan ekonomi sosis vegetarian yang diperkaya isolat protein kedelai.<\/p>\n<p>        <a class=\"asr-pub-link\" href=\"https:\/\/doi.org\/10.47745\/ausal-2024-0005\" target=\"_blank\" rel=\"noopener noreferrer\">Buka DOI \u2197<\/a><br \/>\n      <\/article>\n<article class=\"asr-pub-card\">\n<div class=\"asr-pub-card-top\"><span class=\"asr-pub-year\">2024<\/span><span class=\"asr-pub-type\">Makalah konferensi<\/span><\/div>\n<h3>Semi-automatic Hydraulic Hotpress Tool Design for the Production of Biodegradable Tableware from Kitchen Waste<\/h3>\n<p class=\"asr-pub-authors\">Asriadi Masnar and Habibie Santoso<\/p>\n<p class=\"asr-pub-source\"><em>KnE Engineering<\/em>, 6(1), 239\u2013251.<\/p>\n<p class=\"asr-pub-summary\">Menyajikan rancangan dan pengujian fungsional sistem pengepres panas hidraulis semiotomatis untuk memproduksi peralatan makan yang dapat terurai secara hayati dari limbah pangan.<\/p>\n<p>        <a class=\"asr-pub-link\" href=\"https:\/\/doi.org\/10.18502\/keg.v6i1.15372\" target=\"_blank\" rel=\"noopener noreferrer\">Buka DOI \u2197<\/a><br \/>\n      <\/article>\n<article class=\"asr-pub-card\">\n<div class=\"asr-pub-card-top\"><span class=\"asr-pub-year\">2024<\/span><span class=\"asr-pub-type\">Prosiding konferensi<\/span><\/div>\n<h3>Pendampingan Penyusunan Manual Sistem Jaminan Produk Halal (SJPH) untuk Menyiapkan Sertifikasi Halal Produk UMKM Setu Babakan<\/h3>\n<p class=\"asr-pub-authors\">Supardianningsih, Asriadi Masnar, M. Nugraha, and S. Susiani<\/p>\n<p class=\"asr-pub-source\"><em>Prosiding Seminar Nasional Pengabdian kepada Masyarakat Polimedia (Senpedia)<\/em>, Vol. 3.<\/p>\n<p class=\"asr-pub-summary\">Mendokumentasikan pendampingan terstruktur dalam penyusunan manual sistem jaminan produk halal untuk mendukung kesiapan sertifikasi UMKM pangan di Setu Babakan.<\/p>\n<p>        <a class=\"asr-pub-link\" href=\"https:\/\/scholar.google.com\/citations?user=FamJUvMAAAAJ&amp;hl=en&amp;sortby=pubdate\" target=\"_blank\" rel=\"noopener noreferrer\">Lihat entri di Scholar \u2197<\/a><br \/>\n      <\/article>\n<article class=\"asr-pub-card\">\n<div class=\"asr-pub-card-top\"><span class=\"asr-pub-year\">2024<\/span><span class=\"asr-pub-type\">Tinjauan analitis<\/span><\/div>\n<h3>Dissecting Sago Grubs as a Potential Emergency Food Source: A Systematic Analytical Review of Nutritional Value, Food Safety, and Preservation Methods (2014\u20132024)<\/h3>\n<p class=\"asr-pub-authors\">Asriadi Masnar<\/p>\n<p class=\"asr-pub-source\"><em>The 2nd SEAMEO International Conference on Food and Nutrition<\/em>, Vol. 2, p. 129.<\/p>\n<p class=\"asr-pub-summary\">Menyintesis bukti tentang nilai gizi, aspek keamanan, dan metode pengawetan ulat sagu sebagai sumber pangan darurat yang potensial.<\/p>\n<p>        <a class=\"asr-pub-link\" href=\"https:\/\/scholar.google.com\/citations?user=FamJUvMAAAAJ&amp;hl=en&amp;sortby=pubdate\" target=\"_blank\" rel=\"noopener noreferrer\">Lihat entri di Scholar \u2197<\/a><br \/>\n      <\/article>\n<article class=\"asr-pub-card\">\n<div class=\"asr-pub-card-top\"><span class=\"asr-pub-year\">2023<\/span><span class=\"asr-pub-type\">Artikel jurnal<\/span><\/div>\n<h3>Combating Excessive Food Consumption through Augmented Reality Packaging: An Explorative Study of Generation Z<\/h3>\n<p class=\"asr-pub-authors\">Asriadi Masnar, Firdania Octaviany Hidayah, Isma Ar Rachmah, and Nurbaya<\/p>\n<p class=\"asr-pub-source\"><em>Jurnal Kesehatan Manarang<\/em>, 9(1), 34\u201341.<\/p>\n<p class=\"asr-pub-summary\">Mengeksplorasi kemasan berbasis augmented reality sebagai pendekatan komunikasi gizi digital untuk mengatasi konsumsi gula, garam, dan lemak berlebihan pada Generasi Z.<\/p>\n<p>        <a class=\"asr-pub-link\" href=\"https:\/\/doi.org\/10.33490\/jkm.v9i1.895\" target=\"_blank\" rel=\"noopener noreferrer\">Buka DOI \u2197<\/a><br \/>\n      <\/article>\n<article class=\"asr-pub-card\">\n<div class=\"asr-pub-card-top\"><span class=\"asr-pub-year\">2023<\/span><span class=\"asr-pub-type\">Pengabdian kepada masyarakat<\/span><\/div>\n<h3>Penguatan Branding Aspek Gizi dan Kemasan Ole-Ole Kuliner Khas Indramayu (BROKU) dalam Rangka Menuju Pariwisata Kelas Dunia<\/h3>\n<p class=\"asr-pub-authors\">Muh. Nur Hasan Syah, Prasetyo Hadi, Ibnu Malkan Bakhrul Ilmi, Utami Wahyuningsih, Arga Buntara, Fathiya Andara, and Asriadi Masnar<\/p>\n<p class=\"asr-pub-source\"><em>Poltekita: Jurnal Pengabdian Masyarakat<\/em>, 4(2), 467\u2013474.<\/p>\n<p class=\"asr-pub-summary\">Mengintegrasikan pendampingan gizi dan pengemasan untuk memperkuat mutu produk serta identitas merek UMKM kuliner lokal di Indramayu.<\/p>\n<p>        <a class=\"asr-pub-link\" href=\"https:\/\/doi.org\/10.33860\/pjpm.v4i2.1861\" target=\"_blank\" rel=\"noopener noreferrer\">Buka DOI \u2197<\/a><br \/>\n      <\/article>\n<article class=\"asr-pub-card\">\n<div class=\"asr-pub-card-top\"><span class=\"asr-pub-year\">2022<\/span><span class=\"asr-pub-type\">Artikel jurnal<\/span><\/div>\n<h3>Food Packaging Rebranding Assistance for Vegetable Products of OkeFarm Neglasari Women Farmer Group<\/h3>\n<p class=\"asr-pub-authors\">Dimas Bayu Pinandoyo, Asriadi Masnar, and Supardianningsih<\/p>\n<p class=\"asr-pub-source\"><em>Engagement: Jurnal Pengabdian Kepada Masyarakat<\/em>, 6(1), 173\u2013186.<\/p>\n<p class=\"asr-pub-summary\">Melaporkan perancangan ulang kemasan berdasarkan kebutuhan pasar dan penilaian penerimaan untuk memperkuat kepercayaan konsumen terhadap produk sayuran OkeFarm.<\/p>\n<p>        <a class=\"asr-pub-link\" href=\"https:\/\/doi.org\/10.29062\/engagement.v6i1.986\" target=\"_blank\" rel=\"noopener noreferrer\">Buka DOI \u2197<\/a><br \/>\n      <\/article>\n<article class=\"asr-pub-card\">\n<div class=\"asr-pub-card-top\"><span class=\"asr-pub-year\">2021<\/span><span class=\"asr-pub-type\">Artikel jurnal<\/span><\/div>\n<h3>Sensory Characteristic of New Formulated Bir Pletok Ice Cream<\/h3>\n<p class=\"asr-pub-authors\">Dimas Pinandoyo, Asriadi Masnar, Ratih Titik Haryati, and Sachin Badguja<\/p>\n<p class=\"asr-pub-source\"><em>Canrea Journal: Food Technology, Nutritions, and Culinary Journal<\/em>, 4(1), 59\u201367.<\/p>\n<p class=\"asr-pub-summary\">Menggunakan uji hedonik dan uji segitiga untuk menilai karakteristik sensori serta penerimaan konsumen terhadap formulasi es krim Bir Pletok.<\/p>\n<p>        <a class=\"asr-pub-link\" href=\"https:\/\/doi.org\/10.20956\/canrea.v4i1.395\" target=\"_blank\" rel=\"noopener noreferrer\">Buka DOI \u2197<\/a><br \/>\n      <\/article>\n<article class=\"asr-pub-card\">\n<div class=\"asr-pub-card-top\"><span class=\"asr-pub-year\">2020<\/span><span class=\"asr-pub-type\">Artikel jurnal<\/span><\/div>\n<h3>Changes in Chemical Constituents and Overall Acceptability of Papaya Jam Fortified with Soya Protein during Storage<\/h3>\n<p class=\"asr-pub-authors\">Dimas Bayu Pinandoyo and Asriadi Masnar<\/p>\n<p class=\"asr-pub-source\"><em>Menara Perkebunan<\/em>, 88(1).<\/p>\n<p class=\"asr-pub-summary\">Memantau komposisi kimia, indikator antioksidan, mutu mikrobiologis, kandungan protein, dan penerimaan sensori selai pepaya yang difortifikasi kedelai selama tiga bulan penyimpanan.<\/p>\n<p>        <a class=\"asr-pub-link\" href=\"https:\/\/doi.org\/10.22302\/iribb.jur.mp.v88i1.361\" target=\"_blank\" rel=\"noopener noreferrer\">Buka DOI \u2197<\/a><br \/>\n      <\/article>\n<article class=\"asr-pub-card\">\n<div class=\"asr-pub-card-top\"><span class=\"asr-pub-year\">2020<\/span><span class=\"asr-pub-type\">Artikel jurnal<\/span><\/div>\n<h3>Analisis Proksimat, Kandungan Coliform, dan Uji Hedonis Minuman Fungsional Siap Saji Berbahan Dasar Campuran Jahe, Sereh, Secang, Pala, Cengkeh, dan Kapulaga<\/h3>\n<p class=\"asr-pub-authors\">Asriadi Masnar and Dimas Bayu Pinandoyo<\/p>\n<p class=\"asr-pub-source\"><em>Jurnal Kesehatan Masyarakat Maritim<\/em>, 3(1).<\/p>\n<p class=\"asr-pub-summary\">Mengevaluasi komposisi proksimat, keamanan terkait koliform, dan respons hedonik minuman fungsional herbal siap minum berbahan rempah tradisional.<\/p>\n<p>        <a class=\"asr-pub-link\" href=\"https:\/\/doi.org\/10.30597\/jkmm.v3i1.10308\" target=\"_blank\" rel=\"noopener noreferrer\">Buka DOI \u2197<\/a><br \/>\n      <\/article>\n<article class=\"asr-pub-card\">\n<div class=\"asr-pub-card-top\"><span class=\"asr-pub-year\">2020<\/span><span class=\"asr-pub-type\">Artikel jurnal<\/span><\/div>\n<h3>Analisis HACCP pada UKM Minuman Siap Saji Aloe Vera (ALOJA) sebagai Sarana Memenuhi Standar Produksi Pangan yang Baik<\/h3>\n<p class=\"asr-pub-authors\">Dimas Bayu Pinandoyo and Asriadi Masnar<\/p>\n<p class=\"asr-pub-source\"><em>Amerta Nutrition<\/em>, 4(3), 205\u2013212.<\/p>\n<p class=\"asr-pub-summary\">Menerapkan analisis HACCP untuk mengidentifikasi risiko produksi dan merumuskan rekomendasi prosedur operasional standar pada usaha minuman lidah buaya siap saji.<\/p>\n<p>        <a class=\"asr-pub-link\" href=\"https:\/\/doi.org\/10.20473\/amnt.v4i3.2020.205-212\" target=\"_blank\" rel=\"noopener noreferrer\">Buka DOI \u2197<\/a><br \/>\n      <\/article>\n<article class=\"asr-pub-card\">\n<div class=\"asr-pub-card-top\"><span class=\"asr-pub-year\">2020<\/span><span class=\"asr-pub-type\">Pengabdian kepada masyarakat<\/span><\/div>\n<h3>Pelatihan dan Pendampingan Mengenai GMP kepada UKM Bir Pletok Cakung, Jakarta Timur<\/h3>\n<p class=\"asr-pub-authors\">Dimas Bayu Pinandoyo and Asriadi Masnar<\/p>\n<p class=\"asr-pub-source\"><em>E-Dimas: Jurnal Pengabdian kepada Masyarakat<\/em>, 11(2), 231\u2013235.<\/p>\n<p class=\"asr-pub-summary\">Melaporkan peningkatan pengetahuan GMP setelah pelatihan terstruktur dan menekankan pendampingan berkelanjutan untuk mendukung praktik keamanan pangan yang konsisten.<\/p>\n<p>        <a class=\"asr-pub-link\" href=\"https:\/\/doi.org\/10.26877\/e-dimas.v11i2.5046\" target=\"_blank\" rel=\"noopener noreferrer\">Buka DOI \u2197<\/a><br \/>\n      <\/article>\n<article class=\"asr-pub-card\">\n<div class=\"asr-pub-card-top\"><span class=\"asr-pub-year\">2019<\/span><span class=\"asr-pub-type\">Artikel jurnal<\/span><\/div>\n<h3>Penerapan GMP pada UKM Keripik SEMAT (Sehat dan Nikmat)<\/h3>\n<p class=\"asr-pub-authors\">Dimas Bayu Pinandoyo and Asriadi Masnar<\/p>\n<p class=\"asr-pub-source\"><em>Gorontalo Agriculture Technology Journal<\/em>, 2(2).<\/p>\n<p class=\"asr-pub-summary\">Menggunakan observasi, diskusi kelompok terarah, dan wawancara untuk menilai persyaratan cara produksi pangan yang baik serta kesiapan keamanan pangan pada usaha makanan ringan skala kecil.<\/p>\n<p>        <a class=\"asr-pub-link\" href=\"https:\/\/doi.org\/10.32662\/gatj.v2i2.722\" target=\"_blank\" rel=\"noopener noreferrer\">Buka DOI \u2197<\/a><br \/>\n      <\/article>\n<article class=\"asr-pub-card\">\n<div class=\"asr-pub-card-top\"><span class=\"asr-pub-year\">2017<\/span><span class=\"asr-pub-type\">Artikel jurnal<\/span><\/div>\n<h3>Application of Sago Pith Waste and Nanosilica from Rice Husk Ash as Hybrid Bio-nanofiller Composite for Food Plastic Packaging<\/h3>\n<p class=\"asr-pub-authors\">Asriadi Masnar and Ranil Coorey<\/p>\n<p class=\"asr-pub-source\"><em>Ukrainian Food Journal<\/em>, 6(4), 618\u2013631.<\/p>\n<p class=\"asr-pub-summary\">Meneliti bio-nanofiller hibrida berkelanjutan dari limbah empulur sagu dan nanosilika sekam padi untuk potensi penerapan pada kemasan pangan.<\/p>\n<p>        <a class=\"asr-pub-link\" href=\"https:\/\/doi.org\/10.24263\/2304-974x-2017-6-4-4\" target=\"_blank\" rel=\"noopener noreferrer\">Buka DOI \u2197<\/a><br \/>\n      <\/article>\n<\/p><\/div>\n<\/section>\n<section class=\"asr-pub-cta\" aria-labelledby=\"publication-collaboration-heading\">\n<h2 id=\"publication-collaboration-heading\">Penelitian dan kolaborasi<\/h2>\n<p>Tertarik pada ilmu sensori, persepsi konsumen terhadap pangan, sistem keamanan pangan, pengembangan produk, atau kemasan berkelanjutan? Saya terbuka untuk diskusi penelitian dan kolaborasi lintas disiplin.<\/p>\n<p>    <a class=\"asr-pub-button primary\" href=\"https:\/\/asriadimasnar.my.id\/id_id\/contact\/\">Mulai percakapan<\/a><br \/>\n  <\/section>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Research output \u00b7 Food science Research publications and scholarly contributions A curated record of authored and coauthored work spanning sensory science, food product development, food safety, sustainable packaging, and community-based food innovation. View Google Scholar \u2197 View SINTA profile \u2197 14 selected worksAuthored and coauthored research outputs 2017\u20132024Journal articles, conference papers, and outreach Five focus [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"elementor_header_footer","meta":{"footnotes":""},"class_list":["post-198","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/asriadimasnar.my.id\/id_id\/wp-json\/wp\/v2\/pages\/198","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/asriadimasnar.my.id\/id_id\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/asriadimasnar.my.id\/id_id\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/asriadimasnar.my.id\/id_id\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/asriadimasnar.my.id\/id_id\/wp-json\/wp\/v2\/comments?post=198"}],"version-history":[{"count":5,"href":"https:\/\/asriadimasnar.my.id\/id_id\/wp-json\/wp\/v2\/pages\/198\/revisions"}],"predecessor-version":[{"id":635,"href":"https:\/\/asriadimasnar.my.id\/id_id\/wp-json\/wp\/v2\/pages\/198\/revisions\/635"}],"wp:attachment":[{"href":"https:\/\/asriadimasnar.my.id\/id_id\/wp-json\/wp\/v2\/media?parent=198"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}