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All Journal JURNAL PENDIDIKAN TAMBUSAI Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan)
Puspita, Sri
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Health Professions Medicine & Pharmacology Nursing Public Health Social Sciences

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PEMBUATAN SEDIAAN TEH CELUP DAUN SAGA (Abrus precatorius Linn) DAN DAUN SIRIH (Piper betle ) UNTUK OBAT KUMUR Puspita, Sri; Yanto, Elih Sutisna; Farhan, Farhan
Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan) Vol. 2 No. 2 (2018): Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan)
Publisher : Sekolah Tinggi Ilmu Kesehatan Holistik

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (782.331 KB) | DOI: 10.51873/jhhs.v2i2.30

Abstract

Background: Mouthwash on the market still contains a lot of ethanol which functions as an antiseptic, but ethanol in mouthwash can make the surface of the soft tissue of the mouth (mucosa) become dry and excessively spicy taste in mouthwash, so mouthwash that does not contain ethanol is even more popular. Objective: This study aims to make and test the stability of tea bags from saga leaves (Abrus precatorius Linn) and betel leaf (Piper betle) for mouthwash by organoleptic test for three weeks. Method: The research method used is action research with research instruments using observation sheets. The research was carried out by making simplicia from saga leaves and betel leaves and making preparations. The drying loss of saga leaves is 4.40% while betel leaves are 4.37%. The dosage formula is made based on a 50:50 comparison. The research was carried out by means of storage preparation of different temperatures at room temperature and cool temperatures. Stability testing by organoleptic observation, namely color, smell, taste and shape. Result: The results show that preparations stored at room temperature and cool temperatures are relatively stable, because they can last more than three weeks without any changes in color, taste and shape. The results of the room temperature storage obtained a distinctive smell of strong betel leaves, while at room temperature storage it was found that the characteristic odor of betel leaves was weak. Conclusion: Good stock stability is the preparation stored at cool temperatures, because the preparation does not experience significant changes in taste, color, smell, and dosage form.
Penerapan Pendekatan CTL dengan Konteks Sosial Budaya Kuantan Singingi untuk Meningkatkan Hasil Belajar Matematika Siswa Puspita, Sri; Siregar, Syarifah Nur; Roza, Yenita
Jurnal Pendidikan Tambusai Vol. 9 No. 2 (2025): Agustus
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai, Riau, Indonesia

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Abstract

Tujuan penelitian ini untuk meningkatkan kualitas proses pembelajaran dan meningkatkan hasil belajar matematika siswa melalui pendekatan Contextual Teaching and Learning (CTL) dengan konteks sosial budaya Kuantan Singingi. Penelitian ini dilaksanakan di kelas VII MTs Hayatul Islamiyah Pangean semester genap tahun 2024/2025. Subjek penelitian ini berjumlah 25 siswa diantaranya 9 orang laki-laki dan 16 orang perempuan. Bentuk penelitian ini adalah PenelitianTindakan Kelas (PTK) yang dilakukan sebanyak 2 siklus. Data analisis kegiatan guru dan siswa, menunjukkan bahwa terjadi peningkatan kualitas proses pembelajaran. Siswa sudah mampu membangun sendiri pengetahuannya, menyelesaikan masalah secara inquiry, dan berani menyampaikan tanggapannya. Hasil analisis KKTP menunjukkan bahwa banyak siswa yang mencapai KKTP sebelum tindakan adalah 8 siswa (32%), meningkat menjadi 10 siswa (40%) pada siklus I, dan meningkat lagi menjadi 17 siswa (68%) pada siklus II. Dapat disimpulkan bahwa pendekatan CTL dengan konteks sosial budaya Kuantan Singingi dapat memperbaiki proses pembelajaran dan meningkatkan hasil belajar matematika siswa.
Co-Authors Elih Sutisna Yanto, Elih Sutisna Farhan Farhan Syarifah Nur Siregar Yenita Roza