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All Journal Jurnal Informasi Sains dan Teknologi (ISAINTEK) Jurnal Cakrawala Ilmiah Jurnal Riset Rumpun Matematika dan Ilmu Pengetahuan Alam (JURRIMIPA)
Andi Santi
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Humanities Computer Science & IT Economics, Econometrics & Finance Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Public Health Social Sciences Other

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Analisa Angka Kapang dan Khamir Pada Lulur Bedda Lotong Dengan Penambahan Rumput Laut (Eucheuma cottonii) Rahmawati Saleh; Andi Santi; Tasir Pammula; Ilham Ahmad; Ernawati Jassin; Afdalia Afdalia
JURNAL RISET RUMPUN MATEMATIKA DAN ILMU PENGETAHUAN ALAM Vol. 4 No. 1 (2025): April : Jurnal Riset Rumpun Matematika dan Ilmu Pengetahuan Alam
Publisher : Pusat riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jurrimipa.v4i1.4557

Abstract

Bedda Lotong is a traditional scrub from the Bugis tribe of South Sulawesi, Indonesia. The name ‘Bedda Lotong’ literally means ‘black powder’ in Bugis language, referring to the distinctive black colour of this scrub which comes from its main ingredient, white glutinous rice that is roasted until burnt. The purpose of this study was to determine the number of colonies of moulds (thread moulds) and yeasts (one-celled fungi) in Bedda Lotong with the addition of Eucheuma cottoni seaweed. In addition, this study also aimed to determine the level of panellists' liking through organoleptic tests. The research design used was a factorial Completely Randomised Design (CRD) with 3 levels of treatment with 3 replications. The treatment of adding Eucheuma cottoni seaweed as a microbial growth inhibitor. Data processing was done with analysis of variance (ANOVA) test and continued with Duncan test using SPSS V.23 software. Based on the results of the study, it was obtained that the effect of the addition of Eucheuma cottoni seaweed did not significantly affect the ALT/TPC test (>0.05) (0.087) and had a significant effect (<0.05) (0.003) on the Bedda Lotong pH test and in the treatment of A1 (5%) and B1 (10%) seaweed concentrations gave organoleptic test scores from panellists, namely a score of 4 (like).
Fortifikasi Ekstrak Filamen Telur Ikan Terbang (Hirundichthys oxicheplus) dalam Saus Cabai Rahmawati Saleh; Luthfiah Luthfiah; Adilham Adilham; Andi Santi; Rahmat Tola
JURNAL RISET RUMPUN MATEMATIKA DAN ILMU PENGETAHUAN ALAM Vol. 4 No. 2 (2025): Agustus: Jurnal Riset Rumpun Matematika dan Ilmu Pengetahuan Alam
Publisher : Pusat riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jurrimipa.v4i2.6072

Abstract

Flying fish (Hirundichthys oxycephlus) roe filaments, which are often considered as by-products, have high protein content and various essential nutrients, thus potentially increasing the nutritional value of food products. With innovation and in-depth research, this waste can be transformed into products with economic value while supporting the implementation of sustainability principles in the fisheries industry, in this case sauce as a flavoring that has become an important part of the food industry. This study aims to determine the quality of the texture and taste of chili sauce fortified with fly fish (Hirundichthys oxycephlus) roe filament extract and to determine the protein content and water content of chili sauce enriched with fly fish (Hirundichthys oxycephlus) roe filament extract. The methodology used in this study was Complete Random Design (CRD) with variations in filament powder concentration (0%, 0.5%, 1%, and 1.5%) on the sensory characteristics of chili sauce, which include aroma, color, taste, and texture. The results of organoleptic tests showed that the addition of fly fish (Hirundichthys oxycephlus) egg filament extract had a significant positive impact on all sensory parameters tested. The average aroma score increased from 2.88 in the non-enriched treatment to 3.90 at the highest filament powder concentration (1.5%). In addition, the taste score also showed the most striking increase, from 2.80 to 4.33. Analysis of the water content of the chili sauce product was recorded at 79.93% according to (SNI 01-2976-2006), while the protein content reached 10.53%, indicating the potential of this product as an additional source of protein in daily consumption patterns.
PENGARUH FISIOTERAPI DADA DAN CLOSE SUCTION TERHADAP TIDAL VOLUME PADA PASIEN PNEUMONIA YANG MENGGUNAKAN VENTILATOR DI RUANG ICU RSUD TAMAN HUSADA BONTANG Andi Santi; Arsyawina; Hesti Prawita Widiastuti
Jurnal Cakrawala Ilmiah Vol. 3 No. 5: Januari 2024
Publisher : Bajang Institute

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Abstract

Klien yang terpasang endotracheal tube ering kali mengalami masalah ketidakefektifan jalan napas, sehingga perlu dilakukan Tindakan fisioterapi dada dan close suction. Fisioterapi dada dan close suction dapat menyebabkankan perubahan tidal volume. Tidal volume sangat penting diperhatian karena dapat menentukan efek dan komplikasi yang terjadi. Tujuan : Untuk mengetahui pengaruh fisioterapi dada dan close suction terhadap tidal volume pada pasien pneumonia yang terpasang ventilator di ruang ICU RSUD Taman Husada Bontang 2023. Metode : Penelitian ini merupakan penelitian kuantitatif menggunakan desain pre experiment one group pre-test & post test. Jumlah responden 12 orang. teknik Analisa data dengan uji normalitas dan uji paired t-test. Hasil : Setelah dilakukan intervensi, pre test tidal volume hari ketiga 392,41 dan post test hari ketiga 419,75. Berdasarkan hasil tersebut terdapat peningkatan skor tidal volume. Serta nilai p value 0,00 (nilai α=0,05) Hasil analisis uji paired t test didapatkan p value = 0,00 ≤ 0,05. Kesimpulan: Terdapat pengaruh fisioterapi dada dan close suction terhadap tidal volume pada pasien Pneumonia yang terpasang ventilator. Terdapat perbedaan yang signifikan antara tidal volume sebelum dan sesudah tindakan intervensi. Tidal volume yang maksimal setelah diintervervensi tentunya menurunkan / menghilangkan sekresi pulmonal sehingga pengembangan paru menjadi maksimal. Saran : Peneliti selanjutnya diharapkan dapat mengembangkan penelitian dengan menambah atau mengganti variable penelitian dan perlu adanya pengontrolan factor -faktor yang mempengaruhi seperti durasi suction, mode ventilator dan factor yang ada pada responden.
Optimasi Ekstraksi Nanokalsium Cangkang Sotong Dengan Metode Response Surface Methodology (RSM) Andi Santi; Metusalach; Arham Rusli; Muh Ali Arsyad; Ikbal Syukroni
Jurnal Informasi, Sains dan Teknologi Vol. 6 No. 02 (2023): Desember: Jurnal Informasi Sains dan Teknologi
Publisher : Politeknik Negeri FakFak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/isaintek.v6i02.166

Abstract

Penelitian ini bertujuan untuk membuat dan menganalisis karakteristik nanokalsium dengan metode presipitasi dari limbah cangkang sotong. Presipitasi dilakukan menggunakan NaOH 3N. Selain itu penelitian ini dirancang untuk mengetahui kondisi optimum proses ekstraksi nanokalsium dari cangkang sotong melalui Response Surface Methodology(RSM) menggunakan desain faktorial dengan 30 perlakuan. Pengujian dilakukan untuk mengetahui pengaruh variabel bebas (konsentrasi pelarut, lama waktu ekstraksi dan suhu ekstraksi) terhadap respon kadar kalsium, derajat putih dan rendemen pada nanokalsium cangkang sotong.  Hasil Penelitian ini menunjukkan bahwa optimasi proses ekstraksi nanokalsium cangkang sotong dengan metode Response Surface Methodology (RSM) diperoleh pada perlakuan ekstraksi dengan konsentrasi HCl (X1) 2 N, waktu ekstraksi (X2) 1,5 jam dan suhu ekstraksi (X3) 93ºC, sedangkan nilai optimasi respon yang dihasilkan dari kadar kalsium (Y1) 58,2 x105mg/g, derajat putih (Y2) 97,53%  dan rendemen (Y3) 4,59 %.  Konsentrasi optimum ekstraksi nanokalsium cangkang sotong memiliki nilai derajat keinginan (desirability) 0,98
Co-Authors Adilham Adilham Afdalia Afdalia Arham Rusli Arsyawina Arsyawina Ernawati Jassin, Ernawati Hesti Prawita Widiastuti Ikbal Syukroni Ilham Ahmad Luthfiah Luthfiah Metusalach Muh Ali Arsyad Rahmat Tola Rahmawati Saleh Tasir Pammula