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All Journal Jurnal Produksi Tanaman Interdental Jurnal Kedokteran Gigi (IJKG) Jurnal Sistem Informasi, Teknologi Informasi, dan Edukasi Sistem Informasi (JUST-SI)
Ramadhana, Syahrul
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Dentistry Education Medicine & Pharmacology Public Health

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PENGARUH CINNAMALDEHYDE DARI KAYU MANIS (Cinnamomum burmanii) PADA PERIODONTAL DRESSING TERHADAP SEL FIBROBLAS PADA LUKA GINGIVA KELINCI Vavata, Made Lesya; Lisda V.E., Ni Luh Putu Benita; Ramadhana, Syahrul; Susanti, Desak Nyoman Ari
Interdental: Jurnal Kedokteran Gigi Vol 15 No 2 (2019): Interdental Jurnal Kedokteran Gigi (IJKG)
Publisher : Faculty of Dentistry, Mahasaraswati Denpasar University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46862/interdental.v15i2.590

Abstract

Gingiva is the outermost structure of the periodontal tissue and play a role to protect the underlying tissue. Traumatic actions such as simple incisions, gingival flaps, and biopsy are the main causes of damage or injury to periodontal tissue. Application of a material to protect post-operative wounds is necessary. A common procedure related to this problem is periodontal dressing which serves to close the wound and accelerate the healing of gingival tissue. One type of plant that has a good ability to wound healing is cinnamon (Cinnamomum burmannii) with a compound called cinnamaldehyde. The use of this compound as a mixture in periodontal dressing has the potential to accelerate wound healing in the gingiva. This study aims to determine the effect of the addition of cinnamaldehyde from Cinnamomum burmannii on periodontal dressing on fibroblasts in healing gingival wounds in rabbits. The design of this study was an experimental laboratory study design with a post-test only with control group design. Experimental animals in the study were divided into 4 groups based on the presentation of the addition of cinnamon extract, namely 0%, 5%, 10%, and 15%. Each sample was again divided into small groups based on the day of decaputation consisting of days 3, 5, and 7. Statistical test results showed there were significant differences in the number of fibroblast cells between 3 subgroups (ANOVA, p <0.05). Addition of cinnamon extract to periodontal dressing could increase thenumber of fibroblast cells after gingival injury.
Pengaruh Komposisi Media Terhadap Pertumbuhan Dan Hasil Tiga Varietas Padi Gogo (Oryza sativa L.) Pada Sistem Budidaya Tanaman Di Atas Gedung Ramadhana, Syahrul; Nurlaelih, Euis Ellih; Suryanto, Agus
Produksi Tanaman Vol. 7 No. 1 (2019)
Publisher : Jurusan Budidaya Pertanian Fakultas Pertanian Universitas Brawijaya

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Abstract

Padi (Oryza sativa L.) merupakan tanaman penghasil beras dan bahan pokok utama untuk dikonsumsi. Untuk menjaga kestabilan produksi padi perlu dilakukan inovasi pada sistem budidaya, yaitu dengan memanfaatkan ruang kosong diperkotaan dan media tanam organi seperti arang sekam, pupuk kandang serta cocopeat untuk mendukung pertumbuhan tanaman padi gogo.  Tujuan penelitian ini ialah untuk mengetahui pengaruh komposisi media tanam yang tepat terhadap pertumbuhan dan hasil tiga varietas padi gogo (Oriza sativa L.) pada sistem budidaya tanaman di atas gedung. Penelitian dilaksanakan pada bulan Juni 2017 hingga Desember 2017 di atap bangunan Fasin Lanud Abdulrachman Saleh, Malang. Penelitian ini menggunakan Rancangan Petak Tersarang dengan komposisi media sebagai faktor bebas yaitu M0 = Tanah, M1 = tanah : arang sekam : pupuk kandang kambing : cocopeat (5:3:3:5), M2 = tanah : arang sekam : pupuk kandang kambing : cocopeat (5:3:3:10) dan varietas padi gogo sebagai faktor tersarang yaitu, V1 = varietas Situbagendit, V2 = varietas Gogonitri 1, V3 = varietas Gogonitri 2 serta dengan 3 kali ulangan setiap perlakuan. Berdasarkan hasil penelitian perlakuan komposisi media tanam tanah: arang sekam: pupuk kandang: cocopeat (5:3:3:5) memberikan pertumbuhan terbaik pada parameter panjang tanaman, jumlah daun, jumlah anakan, jumlah anakan produktif dan luas daun, serta hasil pada parameter bobot gabah kering panen dan bobot 1000 biji. Komposisi media tanah : arang sekam : pupuk kandang : cocopeat (5 : 3 : 3 : 5) dengan varietas Gogonitri 1 memberikan bobot gabah kering panen sebesar 23,19% atau 5,7 ton ha-1 dan bobot 1000 biji sebesar 55,68%.
Perancangan User Interface dan User Experience Deka Coffee Berbasis Website Menggunakan Metode Scrum dan Design Thinking Ramadhana, Syahrul; Ibrahim, Muhammad Rivani; Jundillah, Muhammad Labib
Jurnal Sistem Informasi, Teknologi Informasi, dan Edukasi Sistem Informasi Vol 7 No 1 (2026): Agustus
Publisher : Fakultas Ilmu Komputer Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25126/n2abs911

Abstract

Digitalisasi layanan kini menjadi kebutuhan krusial bagi bisnis kopi guna mengimbangi dinamika industri yang kompetitif dan ekspektasi pelanggan yang meningkat. Saat ini, Deka Coffee masih mengandalkan sistem reservasi manual, sehingga menghambat penyampaian informasi menu dan menyulitkan pelanggan mengecek ketersediaan tempat secara real-time. Meskipun metode perancangan UI/UX banyak diterapkan, integrasi hibrida antara pendekatan empiris berbasis empati pengguna dan kerangka kerja manajemen proyek yang iteratif-kolaboratif untuk sistem operasional UMKM masih sangat terbatas dalam literatur. Penelitian ini bertujuan merancang antarmuka User Interface (UI) dan User Experience (UX) berbasis website untuk Deka Coffee sebagai solusi optimalisasi layanan. Metode yang digunakan mengintegrasikan pendekatan Design Thinking (empathize, define, ideate, prototype, testing) dengan kerangka kerja Scrum sebagai basis operasional manajemen siklus iteratif. Evaluasi purwarupa dilakukan melalui usability testing menggunakan platform Maze dan kuesioner System Usability Scale (SUS). Hasil pengujian menunjukkan tingkat keberhasilan tugas (task success rate) mencapai 93%, menandakan efektivitas alur navigasi yang tinggi, serta perolehan skor SUS sebesar 71,1 yang menempatkan sistem pada kategori Acceptable dengan predikat Good (di atas rata-rata industri). Penelitian ini memberikan kontribusi teoretis berupa model kerangka kerja hibrida Design Thinking-Scrum yang terstruktur untuk perancangan produk digital, serta implikasi praktis dalam mentransformasi efisiensi layanan operasional dan meningkatkan daya saing UMKM di sektor food and beverage.   Abstract Digital transformation has become a crucial necessity for coffee businesses like Deka Coffee to keep pace with competitive industry dynamics and ever-increasing customer expectations. Currently, Deka Coffee still relies on a manual reservation system and conventional services. This condition limits the dissemination of information regarding menus and promotions, making it difficult for customers to check real-time seat availability before visiting. To address these operational issues, this study aims to design the User Interface (UI) and User Experience (UX) of the Deka Coffee website. The system design integrates the Design Thinking approach, which is centered on user empathy, and the Scrum framework to ensure a collaborative and iterative development process. The design process encompasses five main stages: empathize, define, ideate, prototype, and testing. Usability testing was conducted by involving participants representing the target users through task scenarios using the Maze platform and the System Usability Scale (SUS) measurement. The test results showed an excellent task success rate of 93% and a SUS score of 71.1. These figures confirm that the website design falls into the 'acceptable' category with a Grade C rating. The findings of this study confirm that the Deka Coffee website prototype is feasible for implementation and can effectively enhance user convenience and experience in online ordering.
Co-Authors Agus Suryanto Ibrahim, Muhammad Rivani Jundillah, Muhammad Labib Lisda V.E., Ni Luh Putu Benita Nurlaelih, Euis Ellih Susanti, Desak Nyoman Ari Vavata, Made Lesya