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Pengembangan Media Pembelajaran Infografis berbasis Canva pada Siswa Kelas V Materi Persebaran Flora dan Fauna di Indonesia Putri, Nadia Eka; Ana, Ria Fajrin Rizqy
Jurnal Simki Postgraduate Vol 3 No 2 (2024): Volume 3 Nomor 2 Tahun 2024
Publisher : Universitas Nusantara PGRI Kediri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29407/jspg.v3i2.815

The background of this research is that many teachers only use the lecture method without the help of learning media when learning. This causes students to feel bored and sleepy in learning, in addition to the lack of interest in learning students. Therefore, it is necessary to use learning media that can overcome these obstacles and make learning more interesting and easier to understand. Especially in learning the subject of Science on the Distribution of Flora and Fauna in Indonesia. The purpose of this study is to describe the process, validity, and implementation of the development of Canva-based infographic learning media on the distribution of flora and fauna in Indonesia for grade V students at SDN I Pelem, Campurdarat District. This study uses the ADDIE development model. The results of the study showed validity with an average value of 79.51% with the category "quite valid". Implementation has an average value of 96.78% with the category "media implementation is said to be good". So it can be concluded that the development of Canva-based infographic learning media on the material on the distribution of flora and fauna in Indonesia for grade V students at SDN I Pelem, Campurdarat District is "quite valid and good" in the learning process.

Pengaruh Jahe Hangat Dalam Mengurangi Mual, Muntah Ibu Hamil Dengan Hipermesis Gravidarum Lazdia, Wenny; Putri, Nadia Eka
REAL in Nursing Journal Vol 3, No 1 (2020): REAL in Nursing Journal
Publisher : Universitas Fort De Kock Bukittinggi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32883/rnj.v3i1.489

Background: Pregnancy is the condition of a woman who has an embryo in her womb that continues to develop over time. Normal pregnancy occurs for 40 weeks between the last menstrual period and birth (38 weeks) from conception. Based on the phenomenon obtained in the Muara Labuh Health Center work area in July 2018, it was found that 47 women were pregnant with hyperemesis gravidarum. This study aims to determine the effect of giving ginger. Method: Research methods Quasy Experiment control design post-post test With the Pretest and Postest approach to see the effect of giving warm ginger water to the reduction of nausea and vomiting in pregnant women with hyperemesis gravidarum trimester 1. Results: The results of warm ginger administration research Interventions have a significant effect on decreasing hyperemesis gravidarum in the first trimester of pregnancy women with a decrease in the average difference between the intervention group and the control group was 10.87 RINVR score (Rhodesh INdekx from Nusea, Vomiting, and Retching) and p-value = 0,000, where the decrease in the intervention group was greater than control group. Conclusion: It is expected that respondents namely trimester I pregnant women can use warm ginger steeping in overcoming or reducing the frequency of hyperemesis gravidarum because based on the results of research on boiling water ginger is effective in reducing the severity of hyperemesis gravidarum in pregnant women

OPTIMIZATION OF PRODUCT QUALITY CONTROL IN ROBBANI SNACK MSME USING THE SEVEN TOOLS METHOD AND KAIZEN Suroso, Erdi; Nurainy, Fibra; Hidayati, Sri; Putri, Nadia Eka
Jurnal Agroindustri Berkelanjutan Vol 4, No 1 (2025)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v4i1.10748

The production process at Robbani Snack MSME was not free from errors, which led to defective products. These defective products were detrimental because they could not be sold, thus reducing profits. Therefore, quality control was necessary so that the company could identify and correct any damage or deviations in its production, especially for cassava chips and purple sweet potato chips. The purpose of this research was to determine the types and causes of defects and to provide improvement recommendations to address product defects at Robbani Snack MSME. The research that was conducted on the production process of cassava chips found three types of defects, namely burnt defects, crushed defects, and dirty defects, with the largest percentage of defects being crushed defects at 74%. The production process of purple sweet potato chips found three types of defects, namely pitted defects, crushed defects, and dirty defects, with the largest percentage being pitted defects at 82%. The causes and solutions for product defect improvements were identified using the Kaizen method, focusing on five main factors: man, machine, material, methods, and measurement. The recommendations that could be implemented included creating SOP, conducting regular training for employees, replacing manual processes with automated machines, implementing clear raw material standardization with the right varieties, selecting reliable suppliers with guaranteed raw material quality, implementing SOP for the production process, and developing an effective measurement system using accurate tools, as well as collecting feedback from consumers regarding product satisfaction. Keywords: Quality, defects, quality control, seven tools, Kaizen.

OPTIMIZATION OF PRODUCT QUALITY CONTROL IN ROBBANI SNACK MSME USING THE SEVEN TOOLS METHOD AND KAIZEN Suroso, Erdi; Nurainy, Fibra; Hidayati, Sri; Putri, Nadia Eka
Jurnal Agroindustri Berkelanjutan Vol. 4 No. 1 (2025)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v4i1.10748

The production process at Robbani Snack MSME was not free from errors, which led to defective products. These defective products were detrimental because they could not be sold, thus reducing profits. Therefore, quality control was necessary so that the company could identify and correct any damage or deviations in its production, especially for cassava chips and purple sweet potato chips. The purpose of this research was to determine the types and causes of defects and to provide improvement recommendations to address product defects at Robbani Snack MSME. The research that was conducted on the production process of cassava chips found three types of defects, namely burnt defects, crushed defects, and dirty defects, with the largest percentage of defects being crushed defects at 74%. The production process of purple sweet potato chips found three types of defects, namely pitted defects, crushed defects, and dirty defects, with the largest percentage being pitted defects at 82%. The causes and solutions for product defect improvements were identified using the Kaizen method, focusing on five main factors: man, machine, material, methods, and measurement. The recommendations that could be implemented included creating SOP, conducting regular training for employees, replacing manual processes with automated machines, implementing clear raw material standardization with the right varieties, selecting reliable suppliers with guaranteed raw material quality, implementing SOP for the production process, and developing an effective measurement system using accurate tools, as well as collecting feedback from consumers regarding product satisfaction. Keywords: Quality, defects, quality control, seven tools, Kaizen.

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