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Pemurnian DNA Plasmid Puc19 Menggunakan Kolom Silika dengan Denaturan Urea Aini, Annisa Nur; Sarjono, Purbowatiningrum Ria; Aminin, Agustina L. N.
JURNAL SAINS DAN MATEMATIKA Volume 19 Issue 2 Year 2011
Publisher : JURNAL SAINS DAN MATEMATIKA

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Pemurnian DNA plasmid berbasis silika didasarkan pada fakta bahwa DNA dapat dimurnikan menggunakan fase padat seperti silika dengan adanya denaturan. Adsorpsi DNA pada permukaan silika merupakan alternatif metode pemurnian yang efektif dan efisien dibandingkan metode pemurnian konvensional. Prinsip metode ini adalah pengikatan molekul air oleh denaturan dan adanya ikatan hidrogen antara gugus fosfat DNA dengan gugus silanol (SiOH-) pada permukaan silika. DNA plasmid pUC19 diisolasi dari sel inang E.coli JM109 menggunakan metode lisis alkali dan dimurnikan dengan dua metode, yaitu ekstraksi fenol-khloroform dan kolom silika. Hasil kemurnian DNA plasmid menggunakan kolom dengan silika 5 mg pada konsentrasi urea 6 M sebesar 1,36. Nilai tersebut lebih tinggi dibandingkan hasil pemurnian dengan ekstraksi fenol:kloroform-isoamil alkohol yaitu sebesar 1,28. Variasi konsentrasi urea 5-9 M pada kolom dengan silika gel 5 mg dan 25 mg digunakan untuk mengetahui profil kapasitas urea sebagai agen denaturan pada pemurnian DNA plasmid. Hasil analisis secara spektrofotometri menunjukkan nilai kemurnian DNA plasmid pada konsentrasi urea 6-8 M berada pada kisaran 1,33 dan 1,48. Konsentrasi DNA plasmid tertinggi diperoleh pada kolom silika gel 25 mg dengan urea 8 M, sebesar 645 Î¼g/mL. Â Keywords: DNA plasmid, pemurnian, kolomÂ silika gel, denaturan, urea

The influence of student’s perceptions on online learning and independent learning on employability skills F&B service in the culinary expertise Program of Vocational High School Aini, Annisa Nur; Ismawati, Rita; Handajani, Sri; Marniati, Marniati; Rijanto, Tri
International Journal for Educational and Vocational Studies Vol 3, No 6 (2021)
Publisher : Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/ijevs.v3i6.3480

Employability skills are work skills that refer to general or non-technical competencies which include achievement, understanding and personal attributes that enable a person to get a job and be successful in the job of their choice. employability skills can be formed from learning methods and student learning independence. The application of the learning method currently used is online learning due to the Covid-19 pandemic. This study aims to determine the influence of student perceptions on online learning and independences learning on employability skills f&b service in the culinary expertise program of vocational high school. This is a quantitative of research with the type of expost facto research. Research method functions to examine specific populations or samples, data collection using questionnaire survey with the aim of testing predetermined hypotheses. The statistical data is multiple linear regression analysis and the hypothesis test are using T test and F test. The results are there is a significant contribution between perceptions of online learning and independent learning together on employability skills F&B Service in the Culinary Expertise Program of Vocational High School with a contribution value of 40.5%.

Guided Demonstration Method to Improve Students' Skills in Processing Banana Widagdo, Andika Kuncoro; Handajani, Sri; Astuti, Nugrahani; Aini, Annisa Nur; Yuliana, Siti; Bahar, Asrul
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol 11, No 2 (2023)
Publisher : Jurusan Pendidikan Kesejahteraan Keluarga, Fakultas Teknik, Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v11i2.43463

This research describes the training process and results of banana processing through the demonstration method at MAN 2 Madiun. This research aims 1) to know the instructor's activities, 2) to find out the participants' activities, 3) to determine student learning outcomes, and 4) to find out the participants' responses to the training. This study used an experimental method with a pre-experimental research design model of a one-shot case study, observation as data collection techniques, and knowledge and skill tests. The process is documented. The research results are as follows: 1) The instructor's activities cover three aspects, namely the preliminary activity aspect, the core activity aspect, and the closing activity aspect, with a percentage result of 95%, which is included in the "very good" category. 2) The participants' activities cover three aspects, namely aspects of preliminary activities, aspects of core activities, and aspects of closing activities, with a percentage of 90.5%, which is the "very good" category. 3) The results of learning in applying demonstration methods in training make banana products fall into the "very good" category, with a percentage reaching 100%. 4) The response of the training participants includes three aspects, namely the instructor aspect, the material aspect, and the activity aspect, with the results being 91% in the "very good" category.

Z-generation's Perception on Surabaya Traditional Food Nurfatimah, Ratna Palupi; Astuti, Nugrahani; Pangesthia, Lucia Tri; Bahar, Asrul; Aini, Annisa Nur
Journal of Food and Culinary Vol. 7 No. 1 [Juni 2024]
Publisher : Universitas Ahmad Dahlan

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One’s perception of food drives a person to choose, use, or consume the food that he/she prefers. The researchers intended to determine how the Z-generation perceives traditional Surabaya food in modern society. This research focuses on Z-generation dwellings in Surabaya, specifically targeting freshman students enrolled in the second semester of the culinary program at Surabaya State University. The investigation took eight months and was conducted in Surabaya City, which is known for its abundance of traditional food. The data collection approach used in this study employed questionnaires distributed through a Google form with 133 respondents. The findings indicate that availability, advertising, image, and diversity both partially and simultaneously have positive and significant effects on students’ decisions to purchase traditional Surabaya food products. The advertising component has the biggest influence at 0.24 points. However, advertising was the most influential factor, highlighting the importance of modern marketing strategies for promoting traditional foods.

OPTIMALISASI POTENSI WISATA TELAGA SEMERU DALAM UPAYA PENGEMBANGAN EKOWISATA BERKELANJUTAN Aini, Annisa Nur; Hanafi, Usman Bagus; Kurniawan, Moch Rizqi Bagus; Fahindra, Farizky Alif Owen; Hasbullah, Hasbullah; Mahfud, Lauhil Gilang Maulana; Sholihah, Mar’atus; Nuraini, Ayu Risma; Paramita, Virgin Diana; Aripratiwi, Ratna Anggraini
Jurnal Abdimas Sangkabira Vol. 5 No. 1 (2024): Jurnal Abdimas Sangkabira, Desember 2024
Publisher : Program Studi Diploma III Akuntansi Fakultas Ekonomi dan Bisnis Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdimassangkabira.v5i1.1293

Semeru Lake is a bathing tourist attraction in Bulak Gempol Hamlet, Nguter Village, Pasirian District, Lumajang Regency. The cool air and clarity of the lake water attract tourists to visit. However, there is a lack of maintenance and attention from the community towards tourism management, especially regarding infrastructure around the lake. Also, the lack of support from the local village government makes it difficult for these baths to compete with other tourist attractions, hampering tourism's sustainability. Therefore, this service aims to revive the tourism potential of Semeru Lake and restore its attractiveness to tourists. This service uses the ABCD (Asset Based Community Development) method, which aims to empower the community and improve the quality of Human Resources (HR) by utilizing existing assets and potential. Through this method, it is hoped that empowerment can run evenly. As a result of the service, the service team improved by installing photo spots and providing rubbish bins to support optimal sustainable tourism management.

Optimalisasi bisnis UMKM di Desa Gondowangi melalui pelatihan pemasaran dan keuangan Aini, Annisa Nur; Nadillah, Fildzar Mahariah; Setiyowati, Supami Wahyu; Fauzan, Fauzan; Irianto, Mochamad Fariz
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 9, No 2 (2025): March
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v9i2.28993

Abstrak UMKM sablon dan percetakan di Desa Gondowangi, yang berdiri sejak 2020, menghadapi tantangan utama berupa sifat pesanan yang musiman, kurangnya pencatatan keuangan, dan minimnya promosi digital. Untuk mengatasi masalah ini, mahasiswa Fakultas Ekonomika dan Bisnis Universitas PGRI Kanjuruhan Malang mengadakan pelatihan pencatatan keuangan menggunakan metode FIFO (First In First Out) serta pemasaran digital. Pelatihan dilakukan melalui tahapan perencanaan, pelaksanaan, pendampingan, dan evaluasi. Metode FIFO diterapkan untuk mengelola persediaan bahan baku secara efisien, sementara pelatihan pemasaran mencakup pembuatan akun marketplace seperti Shopee dan pendaftaran lokasi UMKM di Google Maps. Hasilnya menunjukkan peningkatan kemampuan pemilik usaha dalam memisahkan keuangan pribadi dan bisnis, mengelola stok bahan baku lebih terorganisir, serta meminimalkan risiko kadaluarsa. Di sisi pemasaran, UMKM kini memiliki akses ke platform digital yang memperluas jangkauan pasar mereka. Diskusi menunjukkan bahwa pendekatan terpadu dalam manajemen keuangan dan pemasaran mampu meningkatkan efisiensi operasional dan potensi pertumbuhan bisnis UMKM di desa tersebut. Pelatihan ini diharapkan menjadi model pengembangan UMKM lain dengan tantangan serupa. Kata kunci: UMKM; pencatatan pembukuan; pemasaran Abstract Screen printing and printing MSMEs in Gondowangi Village, which was established in 2020, face major challenges in the form of seasonal orders, lack of financial records, and lack of digital promotion. To overcome this problem, students of the Faculty of Economics and Business, University of PGRI Kanjuruhan Malang held a financial recording training using the FIFO (First In First Out) method and digital marketing. The training is carried out through the stages of planning, implementation, mentoring, and evaluation. The FIFO method is applied to efficiently manage raw material inventory, while marketing training includes creating marketplace accounts such as Shopee and registering MSME locations on Google Maps. The results show an increase in the ability of business owners to separate personal and business finances, manage raw material stocks more organized, and minimize the risk of expiration. On the marketing side, MSMEs now have access to digital platforms that expand their market reach. The discussion showed that an integrated approach in financial management and marketing was able to increase operational efficiency and the potential for MSME business growth in the village. This training is expected to be a model for the development of other MSMEs with similar challenges. Keywords: MSMEs; bookkeeping; marketing

The influence of students perceptions on online learning and independent learning on employability skills F&B service in the culinary expertise Program of Vocational High School Aini, Annisa Nur; Ismawati, Rita; Handajani, Sri; Marniati, Marniati; Rijanto, Tri
International Journal for Educational and Vocational Studies Vol. 3 No. 6 (2021)
Publisher : Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/ijevs.v3i6.3480

Employability skills are work skills that refer to general or non-technical competencies which include achievement, understanding and personal attributes that enable a person to get a job and be successful in the job of their choice. employability skills can be formed from learning methods and student learning independence. The application of the learning method currently used is online learning due to the Covid-19 pandemic. This study aims to determine the influence of student perceptions on online learning and independences learning on employability skills f&b service in the culinary expertise program of vocational high school. This is a quantitative of research with the type of expost facto research. Research method functions to examine specific populations or samples, data collection using questionnaire survey with the aim of testing predetermined hypotheses. The statistical data is multiple linear regression analysis and the hypothesis test are using T test and F test. The results are there is a significant contribution between perceptions of online learning and independent learning together on employability skills F&B Service in the Culinary Expertise Program of Vocational High School with a contribution value of 40.5%.

PENCEGAHAN STUNTING DAN PENINGKATAN GIZI REMAJA MELALUI PENDEKATAN PARTISIPATIF BERBASIS POTENSI LOKAL DI DESA TEGALREJO, KECAMATAN BAYAT, KABUPATEN KLATEN Arofa, Atika Rike; Ma'nawi, Luthfil Ghozali; Rizkiyanto, Muhammad Nur; Pitaloka, Silfiya Ayu Diah; Khoirunnisa, Sofiya Nida; Mas'ud, Hanif Ula; Aini, Annisa Nur; Putri, Titania Alya; Ningrum, Lira Fitri Cahya; Safitri, Riska Ayu; Andaluisa, Salsabila; Anggara, Difa Yeppy; Maharani, Ailsa Diah
JRCE (Journal of Research on Community Engagement) Vol 7, No 1 (2025): Journal of Research on Community Engagement
Publisher : Universitas Islam Negeri Maulana Malik Ibrahim Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18860/jrce.v7i1.36172

Stunting is still one of the serious public health problems in Indonesia with a national prevalence of 24.4% (SSGI 2021). This condition not only has an impact on the child's physical growth, but also decreases cognitive abilities, increases the risk of disease, and reduces productivity in the future. Tegalrejo village, Bayat district, Klaten regency, has a prevalence of under-five nutrition problems of 6.9% with the main challenge being low nutritional literacy in mothers and adolescents. The thematic Kuliah Kerja Nyata (KKN) Thematic Group 020 UIN Raden Mas Said Surakarta was held on June 25-July 31, 2025 with the aim of increasing community nutrition awareness, encouraging the use of local food, and strengthening the role of adolescents in stunting prevention. The method used is descriptive qualitative through observation, interview, Focus Group Discussion (FGD), socialization, and field action based on community-based intervention. The results of the activity showed an increase in public knowledge about balanced nutrition, prevention of anemia in adolescent girls, and utilization of local food potential. Posyandu assistance programs and simple sanitation improvements also contribute to supporting a healthy environment. The implication of this activity is that the participatory approach based on local potential is able to become a sustainable intervention model that can be replicated in other villages to support the national program to accelerate the reduction of stunting.

ARTIKEL PENGARUH PEMBERIAN VERMIKOMPOS TERHADAP PERTUMBUHAN DAN PRODUKTIVITAS BAWANG DAUN (Allium fistulosum, L.) Aini, Annisa Nur; Widowati, Hening; Muhfahroyin
BIOLOVA Vol. 6 No. 2 (2025): Volume 6 Nomor 2 Agustus 2025
Publisher : Universitas Muhammadiyah Metro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24127/biolova.v6i2.4721

Tingginya permintaan bawang daun (Allium fistulosum, L.) akan kebutuhan pasar membuat peningkatan budidaya bawang daun secara intensif. Petani dalam memenuhi kebutuhan dan peningkatan kualitas masih memakai pupuk kimia untuk merangsang dan mempercepat pertumbuhan. Pemberian pupuk kimia secara terus-menerus akan mengakibatkan kerusakan biologis tanah. Untuk mengatasi hal tersebut maka digunakan pupuk berbahan organik yaitu vermikompos lumpur tinja. Vermikompos adalah materi yang mengandung banyak unsur hara dan bisa dimanfaatkan sebagai pupuk organik atau pemperbaiki kondisi tanah. Penelitian ini bertujuan mengetahui pengaruh pemberian vermikompos terhadap pertumbuhan dan produktivitas bawang daun, dan dosis vermikompos yang paling optimal mempengaruhi pertumbuhan dan produktivitas bawang daun. Penelitian ini menggunakan Rancang Acak Lengkap (RAL) dengan 4 perlakuan, 1 kontrol dan 6 kali ulangan. Perlakuan P0 (kontrol) tanpa vermikompos dan arang sekam, P1 100% vermikompos, P2 75% vermikompos dan 25% arang sekam, P3 50% vermikompos dan 50% arang sekam, P4 25% dan vermikompos dan 75% arang sekam. Parameter yang diamati tinggi (cm), jumlah daun (helai), jumlah anakan, dan berat segar (g) bawang daun. Berdasarkan hasil penelitian dapat disimpulkan bahwa pemberian vermikompos memberikan pengaruh terhadap pertumbuhan tinggi, dan berat segar, namun tidak berpengaruh terhadap jumlah daun dan jumlah anakan bawang daun. Dosis yang paling optimal mempengaruhi pertumbuhan tinggi dan berat bawang daun adalah perlakuan P2 dengan 75% vermikompos dan 25% arang sekam. Kata kunci : bawang daun (Allium fistulosum, L.), vermikompos, lumpur tinja

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