Article Per Year (5 Year)
p-Index From 2020 - 2025
3.265
P-Index
This Author published in this journals
All Journal Jurnal Ilmiah WUNY Lembaran Ilmu Kependidikan Journal of Midwifery and Nursing Community Development Journal Journal of Food and Culinary Journal of Vocational Education Studies Jurnal Peduli Masyarakat Jurnal Kesehatan STIKes IMC Bintaro Humantech : Jurnal Ilmiah Multidisiplin Indonesia Jurnal Medika: Karya Ilmiah Kesehatan Asean International Journal of Business Promotor: Jurnal Mahasiswa Kesehatan Masyarakat Jurnal Ilmiah Al-Furqan : Al-qur'an Bahasa dan Seni KINERJA : Jurnal Ekonomi dan Bisnis
Purwanti, Heni
Unknown Affiliation
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Other

Published : 25 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 25 Documents
Search

 1   2   3 
THE USE OF EGGSHELL WASTE AS A MEDIA OF VEGETABLE BREEDING AT CULINARY DEPARTMENT OF SMK NEGERI 4 YOGYAKARTA Purwanti, Heni; Heruwati, Yuni
Journal of Vocational Education Studies Vol 3, No 1 (2020)
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/joves.v3i1.1367

Abstract

School is a part of the environment where the learning process takes place, in addition to that the school environment is also a place of education. The learning process is expected to be a habit of self, and from the habituation of the self becomes an attitude or character and further develops as a culture. Thus the school environment can be used as a barometer in forming habits called attitudes or characters. In a school environment where residents are educated and educated people it should be easier to shape the character and culture of the school's inhabitants. The development of these characters with the hope of course towards a good or positive.Related to the culture of managing waste at Adiwiyata School, in the culinary department of SMK Negeri 4 Yogyakarta, a school which is a very strategic environment as a place of learning and education for students in order to foster a sense of love for the environment, one of which is by utilizing the organic waste that is produced by many departments namely chicken eggshell waste. Chicken eggs are one of the foods that are widely used to process food in the culinary majors of SMK Negeri 4 Yogyakarta. Various types of processed foods use chicken eggs as the main ingredient or as supporting material or additives in processed foods. The need for chicken eggs is quite large every day, causing an abundance of chicken eggshell waste in the culinary majors of SMK Negeri 4 Yogyakarta.The practice of utilizing chicken eggshell waste as a vegetable nursery media by culinary students who initially only aimed at reducing the amount of trash in the school environment turned out to get other benefits, namely egg shells can also fertilize vegetable crops.
PENERAPAN METODE DEMONSTRASI UNTUK MENINGKATKAN AKTIFITAS DAN HASIL BELAJAR BOGA DASAR Purwanti, Heni
Jurnal Ilmiah WUNY Vol 3, No 1 (2021): Jurnal Ilmiah WUNY
Publisher : Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (189.939 KB) | DOI: 10.21831/jwuny.v3i1.40832

Abstract

Tujuan penelitian tindakan kelas ini untuk mencari pemecahan masalah terhadap rendahnya aktivitas dan hasil belajar siswa dalam mata pelajaran Boga dasar. Sasaran penelitian ini adalah siswa kelas X Kuliner 5 di Sekolah Menengah Kejuruan (SMK) Negeri 4 Yogyakarta dengan jumlah siswa 36 siswa, terdiri dari 12 siswa laki-laki dan 24 siswa perempuan. Penelitian dilaksanakan dalam dua siklus yang masing-masing siklus terdiri dari 2 kali pertemuan, dengan langkah-langkah dalam penelitian yang mengikuti prinsip dasar penelitian yaitu perencanaan, pelaksanaan, pengamatan dan refleksi. Hasil penelitian menunjukkan bahwa, dengan dilaksanakan pembelajaran menggunakan metode demonstrasi dapat meningkatkan keaktifan pada siswa yang meliputi : keaktifan visual, keaktifan lisan, keaktifan mendengarkan, keaktifan menulis, keaktifan emosional, keaktifan motoric dan keaktifan mental. Tingkat ketuntasan belajar mengalami peningkatan yaitu hasil belajar teori siklus I sebesar 61,11% menjadi 94,44% di siklus II, demikian juga ketuntasan hasil belajar praktik dari 83,33% di siklus I menjadi 97,22% di siklus II. Berdasar hasil penelitian tindakan kelas ini dapat disimpulkan bahwa penerapan metode demonstrasi dapat meingkatkan hasil belajar Boga Dasar pada siswa kelas X Kuliner 5 SMK Negeri 4 Yogyakarta.
Pengaruh Penambahan Koro Benguk terhadap Sifat Organoleptik Soyghurt (Yoghurt Susu Kedelai) Purwanti, Heni
Journal of Food and Culinary Vol 2, No 2 (2019)
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jfc.v2i2.1729

Abstract

Susu kedelai mengandung unsur-unsur yang hampir sama dengan susu sapi, oleh karena itu susu kedelai juga dapat difermentasi menjadi yoghurt kedelai atau disebut dengan nama soyghurt. Penelitian eksperimen ini bertujuan untuk mengetahui pengaruh penambahan koro benguk terhadap sifat organoleptic soyghurt. Koro benguk merupakan salah satu kacang-kacangan yang kurang popular dibanding jenis yang lain karena beberapa sifat koro benguk yang tidak disukai konsumen. Perlakuan yang dilakukan pada penelitian ini adalah perbandingan kedelai dan koro benguk pada pembuatan soyghurt. Variasi yang dilakukan adalah perbandingan kedelai dan koro benguk dengan perbandingan 80:20, 60:40, 40:60. Hasil penelitian dengan analisa varian menunjukkan bahwa penambahan koro benguk pada pembuatan soyghurt memberikan pengaruh nyata terhadap sifat organoleptic soyghurt berupa warna, tekstur, aroma dan rasa. Uji DMRT menunjukkan perbandingan kedelai koro benguk 80:20 secara umum tidak berbeda nyata dengan soyghurt kedelai murni sebagai kontrol dan mempunyai tingkat kesukaan disukai.
Penerapan Pembelajaran Aplikasi Berbasis Android pada Mata Pelajaran PBM Dimasa Pandemi Covid-19 Purwanti, Heni
Lembaran Ilmu Kependidikan Vol 50, No 1 (2021): April
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/lik.v50i1.29539

Abstract

Proses pembelajaran yang telah terlaksana selama  sebelum adanya Covid-19 adalah proses pembelajaran secara tatap muka, yaitu pembelajaran yang dilaksanakan secara klasikal dan dipimpin oleh seorang guru / tutor. Dengan munculnya virus corona dimasa ini dikhawatirkan pembelajaran secara tatap muka tersebut akan menyebabkan menyebarnya virus corona karena penularan secara langsung. Salah satu bentuk pembelajaran alternatif yang dapat dilaksanakan selama masa pandemi darurat Covid-19 adalah pembelajaran secara online. Berbagai cara pembelajaran online dilaksanakan oleh guru yang kreatif selama proses pembelajaran, salah satunya yang dilaksanakan pada penelitian ini adalah memanfaatkan media pembelajaran aplikasi berbasis android dengan materi daging sapi dan hasil olahan daging sapi, yang di dalam aplikasi tersebut berisi : materi, permainan puzzle (game) dan latihan soal-soal (evaluasi). Dengan adanya media pembelajaran berupa aplikasi puzzle berbasis android diharapkan akan membuat proses pembelajaran lebih menarik. Sasaran penelitian kali ini adalah klas X Kuliner 1. Berdasarkan data yang diperoleh pada penelitian ini dikatakan bahwa pembelajaran materi daging sapi dan olahannya dapat memanfaatkan aplikasi berbasis android. Data dari penelitian ini didapatkan sebanyak 97% siswa dapat mengirimkan tugas 1 dan 100% siswa mengirimkan tugas 2, sedangkan untuk KKM hasil beajar siswa sebesar 87,9% siswa dapat mencapai KKM. 
Pengaruh Penambahan Ikan Lele (Clarias gariepinus) terhadap Sifat Organoleptik Slondok Purwanti, Heni; Habibie, Intan Jd
Journal of Food and Culinary Vol 4, No 1 (2021)
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jfc.v4i1.3989

Abstract

Slondok merupakan makanan ringan yang menggunakan bahan utama ubi kayu. Sebagai makanan ringan yang menyerupai kerupuk, slondok mempunyai sifat gurih, renyah dan ringan sebagai camilan. Rasa gurih pada slondok biasanya karena penambahan bumbu berupa garam, ketumbar, bawang putih dan penguat rasa buatan dari bahan kimia. Untuk mengurangi pemakaian bahan kimia, maka dibuat slondok dengan penambahan ikan lele. Ikan lele yang kaya protein diharapkan dapat menggantikan bahan kimia untuk menguatkan rasa gurih pada slondok selain juga dapat meningkatkan nilai gizi slondok. Penelitian eksperimen ini bertujuan untuk mengetahui penambahan ikan lele pada slondok yang disuka oleh konsumen. Hasil penelitian menunjukkan bahwa penambahan ikan lele sebesar 15% sampai 25% pada slondok mempunyai tingkat kesukaan disukai.
Penerapan Pembelajaran Aplikasi Berbasis Android pada Mata Pelajaran PBM Dimasa Pandemi Covid-19 Purwanti, Heni
Lembaran Ilmu Kependidikan Vol 50, No 1 (2021): April: Curriculum and Learning, Technology and Innovation in Education
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/lik.v50i1.29539

Abstract

Proses pembelajaran yang telah terlaksana selama  sebelum adanya Covid-19 adalah proses pembelajaran secara tatap muka, yaitu pembelajaran yang dilaksanakan secara klasikal dan dipimpin oleh seorang guru / tutor. Dengan munculnya virus corona dimasa ini dikhawatirkan pembelajaran secara tatap muka tersebut akan menyebabkan menyebarnya virus corona karena penularan secara langsung. Salah satu bentuk pembelajaran alternatif yang dapat dilaksanakan selama masa pandemi darurat Covid-19 adalah pembelajaran secara online. Berbagai cara pembelajaran online dilaksanakan oleh guru yang kreatif selama proses pembelajaran, salah satunya yang dilaksanakan pada penelitian ini adalah memanfaatkan media pembelajaran aplikasi berbasis android dengan materi daging sapi dan hasil olahan daging sapi, yang di dalam aplikasi tersebut berisi : materi, permainan puzzle (game) dan latihan soal-soal (evaluasi). Dengan adanya media pembelajaran berupa aplikasi puzzle berbasis android diharapkan akan membuat proses pembelajaran lebih menarik. Sasaran penelitian kali ini adalah klas X Kuliner 1. Berdasarkan data yang diperoleh pada penelitian ini dikatakan bahwa pembelajaran materi daging sapi dan olahannya dapat memanfaatkan aplikasi berbasis android. Data dari penelitian ini didapatkan sebanyak 97% siswa dapat mengirimkan tugas 1 dan 100% siswa mengirimkan tugas 2, sedangkan untuk KKM hasil beajar siswa sebesar 87,9% siswa dapat mencapai KKM. 
Differences in health education using videos and flipsheets on participation interest post party KB for public mother in the hospital dr. Abdul Rivai Berau Syahriati, Syahriati; Hadiningsih, Eka Frenty; Purwanti, Heni; Meihartati, Tuti
Journal of Midwifery and Nursing Vol. 6 No. 2 (2024): May: Health Science
Publisher : Institute Of Computer Science (IOCS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35335/jmn.v6i2.4976

Abstract

Postpartum family planning is the initiation of the use of contraceptive methods within the first six weeks after delivery. Preliminary study at dr Abdul Rivai Hospital Berau, in July-September 2023, 29 postpartum mothers were using postpartum birth control 420 postpartum mothers, where there is no hospital program to attract interest in using postpartum birth control through health education using flipcharts or videos. This study aimed to find out the difference between health education using videos and flip sheets on interest in postpartum family planning participation. This was a quasi-experimental study with two groups of pre and post-test design. The population was postpartum mothers at Dr Abdul Rivai Hospital Berau in September 2023, numbered 120 people, with a sample of 40 people; the consecutive sampling technique included video media groups and flip sheets, 20 people each. Data analysis used the Wilcoxon test and Mann-Whitney test. This study showed the influence of health education using videos on interest in participating in postpartum family planning (p-value = 0.000). The use of flip sheets in health education influences interest in participating in postpartum family planning (p-value = 0.000). There was a difference in health education using videos and flip sheets on interest in participating in postpartum family planning (p-value = 0.022). This indicates that health education in video and flip sheets media has an influence and difference in increasing interest in postpartum family planning participation. Dr Abdul Rivai Berau Hospital expects to socialize postpartum family planning through video counseling regularly carried out, starting with the mother's pregnancy check
Combination of Slow Deep Breathing Technique and Lavender Aromatherapy on Labor Pain Intensity Period I Active Phase in Maternity Patients Primipara at dr. Abdul Rivai Berau Hospital Sari, Vezi Desma; Purwanti, Heni; Meihartati, Tuti; Hartati, Dwi
Journal of Midwifery and Nursing Vol. 6 No. 2 (2024): May: Health Science
Publisher : Institute Of Computer Science (IOCS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35335/jmn.v6i2.4978

Abstract

Labor pain in the first stage of the active phase felt by primiparous mothers at dr. Abdul Rivai Hospital is like a strong and very scary stab, and in facing labor pain, primiparous mothers do not know how to deal with the pain they feel, so some primiparous mothers are agitated, screaming, hitting their husbands, asking for a Caesarean section without medical indication. This study aimed to determine the effect of the combination of the Slow Deep Breathing technique and lavender aromatherapy on the intensity of labor pain during the first active phase in primiparous mothers giving birth. The Study used pre-experimental methods and a group Pre-Test-Post-Test Design with a population of primiparous mothers giving birth at Dr Abdul Rivai Hospital, Berau Regency, with an average of 43 people per month, based on the Lameshow formula with a sample of 35 people. The research instrument uses the NRS scale. Data analysis used the Wilcoxon test. The score for labor pain in the first stage of the active phase before the combination of the Slow Deep Breathing technique and lavender aromatherapy carried was 8, and after the combination of the Slow Deep Breathing technique and lavender aromatherapy was 7. There is an effect of the combination of the Slow Deep Breathing technique and lavender aromatherapy on the intensity of labor pain in the active phase of the first stage in primiparous women giving birth (p-value = 0.000 < ?: 0.05). This indicates that the combination of the Slow Deep Breathing technique and lavender aromatherapy influences reduces the intensity of labor pain during the first active phase in primiparous women giving birth
The Effect of Finger Hold Relaxation Technique on Pain Intensity in Post-Caesarean Section Surgery Patients in the Crysant Room at dr. Abdul Rivai Hospital Berau Regency Kiptiah, Mariatul; Purwanti, Heni; Meihartati, Tuti; Hadiningsih, Eka Frenty
Journal of Midwifery and Nursing Vol. 6 No. 2 (2024): May: Health Science
Publisher : Institute Of Computer Science (IOCS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35335/jmn.v6i2.4980

Abstract

Post-caesarean section surgery causes pain, which has an impact on recovery. A preliminary study of post-caesarean section surgery patients in the Crysant Room was given pharmacological treatment. Appropriate intervention is needed to minimize the effects of pharmacological use, one of which is finger-hold relaxation technique as a breathing technique that has a relaxing effect. This study aimed to determine the effect of finger-hold relaxation techniques on pain intensity. This was quasi-experimental research with a group pre-test and post-test design without a control group. The population was post-section caesarea patients in the Crysant Room at dr. Abdul Rivai Hospital Berau, with a monthly average from July to September 2023, totaling 76 people. Thirty-four respondents obtained the Lameshow formula sample. The instrument used VAS observation sheet. Data analysis used the Wilcoxon test. The pain intensity score before the finger grip relaxation technique was a median value of 8, and after the finger grip relaxation technique, the median value was 6. The finger grip relaxation technique influenced pain intensity (p-value = 0.000). This indicates that the finger-hold relaxation technique is an alternative for reducing pain non-pharmacologically in post-cesarean section surgical patients. Midwives can teach finger-hold relaxation techniques post-cesarean section patients and the benefits
The Effect of Chewing Gum on the Recovery of Intestinal Peristalsis in Post Partum Sectio Caesarea Mothers Ramasari, Eka Alfiana; Purwanti, Heni; Hadiningsih, Eka Frenty; Sumiati, Sumiati
Journal of Midwifery and Nursing Vol. 6 No. 2 (2024): May: Health Science
Publisher : Institute Of Computer Science (IOCS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35335/jmn.v6i2.5033

Abstract

Post-cesarean section surgery can cause a decrease in bowel movements. Dr. Data Hospital. Abdul Rivai, in August 2023 there were 66 caesarean section deliveries (51.2%) with a permanent decrease in intestinal peristalsis, namely 6 cases. Chewing gum is a form of sham feeding to stimulate the intestinal recovery process after surgery. Preliminary study at RSUD dr. Abdul Rivai Berau, it is known that there are cases of post-caesarean section mothers who experienced decreased intestinal peristalsis or did not increase intestinal peristalsis. To determine the effect of chewing gum on the recovery of intestinal peristalsis in post partum caesarean section mothers. Pre-experimental research type and One Group Pre-Test – Post-Test Design. The population is all post partum caesarean section mothers in the Postpartum Room at RSUD dr. There were 66 Abdul Rivai in Berau Regency in August 2023, based on the Lameshow formula with a sample of 35 people studied in December 2023. Instruments included a stethoscope, Xylitol gum and observation sheets. The sampling technique uses consecutive sampling. Data analysis used the Wilcoxon test. Frequency score of intestinal peristalsis before chewing gum in post partum caesarean mothers with a median of 2 times per minute and after chewing gum the median was 4. Obtained p value = 0.000 < ? : 0.05, meaning there is an effect of chewing gum on restoration of intestinal peristalsis. Chewing gum can improve the recovery of intestinal peristalsis in post partum caesarean section mothers.
Co-Authors Aisya Putri Magrifa Ana Rahmawati Beata Rivani chusnah, Chusnah Ernawilis, Ernawilis Habibie, Intan Jd Hadiningsih, Eka Frenty Hartati, Dwi Haryati Lubis, Vebry Heni Purwanti Heruwati, Yuni Juliastuti, Dyah Mafizatun Nurhayati Mariatul Kiptiah Masyita, Gita Muhammad Novan Zulfahmi Nawawi Nawawi Nopalia, Peni Nuraini Sukmawati Purwati, Ririt Puspita Sari, Retno Ramasari, Eka Alfiana Ridha Wahyuni, Ridha Rifa’i, Bashori Sari, Vezi Desma Sri Suryani Sugiyono Sugiyono suheti Sumiati Sumiati Suri, Oryza Intan Susilawati, Susilawati Syahriati Syahriati, Syahriati Widhawati, Riswahyuni Zumrotun Nafisah