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All Journal Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati Jurnal Ilmiah Mahasiswa FEB Jurnal Biolokus: Jurnal Penelitian Pendidikan Biologi dan Biologi Al-Madrasah: Jurnal Ilmiah Pendidikan Madrasah Ibtidaiyah JURNAL KESEHATAN MERCUSUAR Serunai : Jurnal Ilmiah Ilmu Pendidikan Omiyage: Jurnal Bahasa dan Pembelajaran Bahasa Jepang Journal of Management and Creative Business Jurnal Bima: Pusat Publikasi Ilmu Pendidikan Bahasa dan Sastra Trigonometri: Jurnal Matematika dan Ilmu Pengetahuan Alam Journal Innovation In Education JURNAL ILMIAH PENELITIAN MAHASISWA Jurnal Ilmiah Nusantara MAXIMAL
miftahul khairani
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Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Health Professions Languange, Linguistic, Communication & Media Library & Information Science Mathematics Medicine & Pharmacology Physics Public Health Social Sciences Other

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EFEKTIVITAS PEMBELAJARAN GENETIKA DALAM PENINGKATAN KESADARAN PENYAKIT GENETIK PADA SISWA KELAS 11 MAN 1 MEDAN Miftahul Khairani; Billah Afrianti; Diva Raya Kinanti Rambe; Kayla Nur Hafizhah; Syntia Zeyrani Nahombang
JURNAL ILMIAH NUSANTARA Vol. 1 No. 4 (2024): Jurnal Ilmiah Nusantara
Publisher : CV. KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jinu.v1i4.1838

Abstract

Genetic disease is a health condition caused by changes or mutations in a person's genetic material. Some examples of commonly known genetic diseases include thalassemia, cystic fibrosis, and Huntington's disease. This research was carried out to determine the level of awareness of class 11 students at MAN 1 Medan regarding genetic diseases and to provide an understanding of the importance of preventing genetic diseases. The method used in this research is the survey method. The results of the basic knowledge survey about genetics were that 85% of students stated that they had studied genetics at school and 60% of students stated that genetics material was discussed quite often in biology lessons. In understanding genetic diseases, 70% of students know what genetic diseases are and the most well-known examples of genetic diseases are Thalassemia and Hemophilia. Regarding the effectiveness of genetics learning, 75% of students felt that genetics learning helped them understand genetic diseases and the most effective method according to students was laboratory practicum (50%), followed by learning videos (30%). In terms of increasing awareness, 65% of students felt more aware of the importance of checking for genetic conditions after studying genetics and 80% of students considered that genetics learning at their school was good or very good in increasing awareness about genetic diseases. So it can be concluded that genetic diseases are health conditions caused by changes in a person's genes or chromosomes.
Identifikasi Pengetahuan Siswa SMAS Teladan Medan Tentang Kelainan Genetik dan Cara Pencegahannya Alfina Sukmahayati Damanik; Miftahul Khairani; Nayla Nayla; Putri Agustina Anggreniawira; Rifqi Khoir Afdan
Maksimal Jurnal : Jurnal Ilmiah Bidang Sosial, Ekonomi, Budaya, Teknologi, Dan Pendidikan Vol 1 No 5 (2024): Juni
Publisher : Maximal Journal : Jurnal Ilmiah Bidang Sosial, Ekonomi, Budaya dan Pendidikan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Kelainan genetik merupakan salah satu bidang yang penting dalam dunia kesehatan, yang menarik perhatian para peneliti, praktisi medis, dan pendidik. Adapun penelitian ini bertujuan untuk mengevaluasi tingkat pemahaman siswa mengenai penyakit kelainan genetik dan cara pencegahannya. Penelitian ini menggunakan metode kuantitatif dengan pendekatan survei, dan pengumpulan data yang memberikan gambaran jelas tentang pengetahuan siswa mengenai kelainan genetik. Berdasarkan data yang kami peroleh tentang penyakit kelainan genetik sebanyak 57 ,40%. Sedangkan data tentang cara pencegahan kelainan genetik memiliki nilai yang lebih banyak dibandingkan dengan yang mengetahui penyakit kelainan genetik yaitu sebanyak 65,80%. Penelitian ini juga mengidentifikasi beberapa area, yang pengetahuan siswa masih perlu ditingkatkan.
STUDY LITERATUR: PENGARUH LAMA FERMENTASI TERHADAP KUALITAS RASA DAN TEKSTUR YOGURT Fany Erlangga Saragih; M. Fazil Mawla Lubis; Putri Rizq Achyari; Yulianti Sinurat; Miftahul Khairani
Trigonometri: Jurnal Matematika dan Ilmu Pengetahuan Alam Vol. 6 No. 1 (2025): Trigonometri: Jurnal Matematika dan Ilmu Pengetahuan Alam
Publisher : Cahaya Ilmu Bangsa Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.3483/trigonometri.v6i1.11070

Abstract

This research discusses the effect of fermentation time on the taste and texture quality of yogurt through a literature study approach. Yogurt is a popular fermented milk product because it contains probiotic bacteria, such as Lactobacillus bulgaricus and Streptococcus thermophilus, which can improve digestive health. A fermentation process that utilizes lactic acid bacteria converts lactose into lactic acid, which acts as a natural preservative and determines the taste and texture of yogurt. Fermentation time is a crucial factor that influences the organoleptic and microbiological quality of the product. This research uses data from various scientific journals. The results showed that the duration of fermentation influenced the degree of acidity (pH), viscosity and total lactic acid bacteria in yogurt. Fermentation that is too long can cause a decrease in textural quality due to a decrease in pH approaching the isoelectric point of casein, thereby causing phase separation. This study also found that the concentration of fruit juice in yogurt had a significant effect on the acidity of the product. The conclusion of this study shows that managing the fermentation duration is very important to produce high quality yogurt. It is hoped that this article can be a reference for innovation in making fermented products, as well as a learning resource in biology education.
Keanekaragaman Olahan Kue Gorengan Berbasis Adonan Cireng Miftahul Khairani; Amanda Nurul Aisyah Naibaho; Rika Armiati; Nur Holila
Journal of Management and Creative Business Vol. 2 No. 1 (2024): Januari : Journal of Management and Creative Business
Publisher : Universitas 45 Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30640/jmcbus.v2i1.2064

Abstract

Cireng is a simple snack made from flattened and fried reed flour.The term cireng is an abbreviation of fried reeds. This is a chili snack made from tapioca flour, but many also combine it with rice. The characteristic of this cold snack is its chewy texture and delicious taste. This cold snack is made from flat dough and filled with spring onions and carrots. In some cases, variations may depend on personal preference. The aim of this entrepreneurship program is to improve students' business skills and marketing skills of homemade products. Thanks to this entrepreneurship program, we can now sell homemade products and use leftover rice at home.
Hubungan Pelaksanaan Manajemen Patient Safety dengan Mutu Pelayanan Kesehatan di Ruangan Rawat Inap Rumah Sakit Madina Bukittinggi Miftahul Khairani; Pratiwi Soni Redha; Sylvia Adi Putri
JURNAL KESEHATAN MERCUSUAR Vol. 8 No. 1 (2025): Jurnal Kesehatan Mercusuar
Publisher : Universitas Mercubaktijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36984/jkm.v8i1.555

Abstract

Patient safety can try to prevent injuries due to errors caused by doing or not doing an action that should be taken. This can be achieved by improving the quality of health services provided by all hospital staff. The purpose of this study was to determine the Relationship between the Implementation of Patient Safety Management and the Quality of Health Services in the Inpatient Room of Madina General Hospital Bukittinggi. This study used a quantitative correlation method. This data collection was carried out in August 2024 by giving questionnaires to 25 inpatient nurses. The results of this study showed that there were 5 people (71.4%) who had the category of poor patient safety and poor health service quality, while poor patient safety with good service quality were 3 people (16.7%), good patient safety with poor service quality were 2 people (28.6%), then good patient safety with good service quality were 15 people (83.3%). The results of the statistical test obtained a value of p = 0.017 (p <0.05) meaning that the implementation of patient safety management is related to the quality of health services so that the better the implementation of patient safety, the higher the quality of health services in the inpatient room of Madina Bukittinggi General Hospital. Suggestions in this study are expected for further researchers to be able to perfect this study.
Co-Authors Ade Sekar Anggraini Adi Hartono Adyla Syukrhaini Marwi Afifah Zahra Simanungkalit Alfina Sukmahayati Damanik Amanda Nurul Aisyah Naibaho Ayu Riski Aulia Billah Afrianti Dedek Azura dewi rulia Diva Raya Kinanti Rambe Fany Erlangga Saragih Faritz Khairuddin Fitriya Handayani Hanifa Mawaddah INDAYANA FEBRIANI TANJUNG Isnaini Rahmah Lubis Kayla Nur Hafizhah Khairuna Khairuna M Rizki M. Fazil Mawla Lubis Miza Nina Adlini Namirah Yasmine Raudah Nasrun Nasrun Nayla Nayla Nova Yulia Nur Holila Nurul Huda Panggabean Nuzalifa, Yossie Ulfa Pratiwi Soni Redha Putri Agustina Anggreniawira Putri Rizq Achyari Putri, Meira Anggia Qoyum Amalia Rifqi Khoir Afdan Rika Armiati Rizka Lucy Nadia Slamet Suyanto Sukmawati Sukmawati Sutisna Sutisna Sylvia Adi Putri Syntia Zeyrani Nahombang Yulianti Sinurat