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All Journal JPS Unimus HIGIENE: Jurnal Kesehatan Lingkungan Hydrogen: Jurnal Kependidikan Kimia Pelita: Jurnal Pengabdian kepada Masyarakat
Endang Tri Wahyuni Maharani
Universitas Muhammadiyah Semarang
Chemistry Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Physics Public Health Social Sciences Other

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Pengaruh Ecoenzym Terhadap Tingkat Keawetan Buah Anggur Merah dan Anggur Hitam Rizki Permata Sari; Andari Puji Astuti; Endang Tri Wahyuni Maharani
HIGIENE: Jurnal Kesehatan Lingkungan Vol 6 No 2 (2020): Kesehatan Lingkungan
Publisher : Public Health Department, Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (867.669 KB)

Abstract

Komoditi anggur merah dan anggur hitam merupakan komoditi yang pengembangannya masih terbatas hal tersebut dikarenakan buah anggur merupakan komoditas pangan yang mudah rusak. Perubahan proses pemasakan atau penuaan pada buah anggur merah dan hitam menyebabkan meningkatnya kerentanan komoditas terhadap perusakan mekanis mudah busuk maupun serangan penyakit. Larutan ekoenzim memiliki manfaat salah satunya sebagai pengawet buah-buahan sedangkan gas yang dihasilkan ekoenzim adalah gas ozon dibutuhkan atmosfer bumi.  Tujuan dari penelitian ini untuk mengetahui pengaruh ecoenzym terhadap tingkat keawetan buah anggur dan presentase ecoenzym dari masing-masing variabel yang telah didiamkan dengan diberi penyemprotan ekoenzim pekat, didiamkan dengan diberi penyemprotan dengan ekoenzim yang diencerkan pada perbandingan 1:2, dan didiamkan tanpa diberi penyemprotan ekoenzim. Penelitin ini dilakukan selama 6 hari pada suhu kamar. Terdapat 10 variabel campuran ekoenzim dari kulit buah yang digunakan. Hasil penelitian menunjukan kondisi keawetan buah yang paling baik diantara 10 variabel adalah pada buah anggur merah dengan penyemprotan ekoenzim variabel 1 tanpa pengenceran dari kulit buah semangka dan dihasilkan presentase kadar ekoenzim variabel 1,2 adalah 120%, variabel 3,4 adalah 120%, variabel 5,6 adalah 92%, variabel 7,8 adalah 108%, dan variabel 9,10 adalah  96%. Kata Kunci : limbah kulit buah, ekoenzim, pengawetan, fermentasi
Urgency of Chemistry Instrumentation for Students of Medical Laboratory Technology endang tri wahyuni maharani; yusrin Yusrin
JURNAL PENDIDIKAN SAINS UNIVERSITAS MUHAMMADIYAH SEMARANG Vol 7, No 2 (2019): JURNAL PENDIDIKAN SAINS UNIVERSITAS MUHAMMADIYAH SEMARANG
Publisher : Pendidikan Kimia Unimus

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jps.7.2.2019.188-194

Abstract

The background of the research is that the chemical instrumentation course reviews all instrumentation used for health laboratory examinations in accordance with the demands of a health analyst's competence. This material is basic knowledge, so students need to understand these three aspects, namely: the concept and function of chemical instrumentation, the basics of chemical instrumentation analysis, and the classification of chemical analysis.The research method is quantitative descriptive with 80 students and the main data collection tool is a questionnaire / instrument. Variables were examined from all three aspects, each aspect contain 20 questions, so that in the whole questionnaire there were 60 questions. efore the questionnaire was used to retrieve data, the validity and reliability tests had been carried out and the results were declared valid and reliable, while the data analysis technique was used descriptive analysis by comparing the calculated results with the criteria set by the researcher.The results of the study concluded: 1) the concept and function of chemical instrumentation obtained a score of 69 or 86.25% with very good criteria; 2) the basics of chemical instrumentation analysis obtained a score of 72 or 90.00% with good criteria; and 3) the classification of chemical analysis obtained a score of 73 or 91.25% with very good criteria, so the final conclusion is the perception of Health Analyst students' study programs on the urgency of chemical instrumentation material is very good.
Analisis Pengaruh Penambahan Eco-Enzyme Limbah Kubis Terhadap Pengawetan Buah Tomat Dengan Perbandingan Variasi Substrat Nur Laela; Andari Puji Astuti; Endang Tri Wahyuni Maharani
Hydrogen: Jurnal Kependidikan Kimia Vol 10, No 2 (2022): Hydrogen: Jurnal Kependidikan Kimia
Publisher : Universitas Pendidikan Mandalika Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/hjkk.v10i2.5708

Abstract

Cabbage is a vegetable that thrives in Indonesia. This type of vegetable is a vegetable that is not durable and prone to decay and produces organic waste waste from cabbage leaves which causes unpleasant odors that can pollute the environment. Waste from cabbage can be used as a base for making eco-enzyme fluids. Eco-enzyme liquid is a liquid produced from the fermentation of organic waste, this liquid has a reddish brown color, has a fresh and strong odor. This eco-enzyme contains propionate acid which can inhibit microorganisms in the decay process so that it can be used as a natural preservative. The purpose of this study was to analyze the effect of adding eco-enzyme solutions on tomato fruit preservation and to find out on what day of the tomatoes decomposed and changes in tomatoes that were not sprayed with eco-enzymes. This type of research is an experimental study using 2 types of substrate variations, namely by using the basic ingredients of making eco-enzyme liquid using palm sugar with cabbage waste (Variable 1) and sugar with cabbage waste (Variable 2). Based on the research results, it was found that the eco-enzyme liquid, palm sugar substrate was 60% and granulated sugar substrate was 40% and the most effective eco-enzyme liquid for natural preservatives in tomatoes is eco-enzyme using palm sugar. 
Peningkatan Produktivitas Produksi Obat Herbal untuk Peluruh Batu Ginjal di Gapoktan Kelurahan Krapyak Semarang Ana Hidayati Mukaromah; Nur Hidajah; Triyono Triyono; Sri Suhartati; Yulita Maulani; Vani Intan Krismoni Wiyarti; Thania Ariani Yudimura; Anisa Faradhila; Endang Tri Wahyuni Maharani; Yusrin Yusrin; Herlisa Anggraini
Pelita: Jurnal Pengabdian kepada Masyarakat Vol. 2 No. 2 (2022): Pelita: Jurnal Pengabdian kepada Masyarakat
Publisher : Perkumpulan Kualitama Edukatika Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (475.454 KB)

Abstract

The Research Program Merdeka Belajar Kampus Merdeka and the Community Dedication based on Research Result is implemented in society. In previous study, Tempuyung and Breadfruit leaves contain flavonoid which can shed kidney stones. The dried Breadfruit leaves contains higher potassium rather than the fresh ones and it’s about 573,68 mg/kg. Ca oxalate was 81.73 % soluble in boiling water of leaf’s breadfruit tea when it consumed once a day for seven days. The method for increasing the production of kidney stone laxative herbal medicines have three steps: preparing the team and partner there are GAPOKTAN Mekar Makmur and Group of society RW VI Krapyak, Semarang. The results of this study need to implemented in society. The step of implementation held in RW VI hall, practice making product of tea bag and brew, also making reports. Based on the questionnaire data, the benefits of this program increase public knowledge about Tempuyung and Breadfruit leaves for shedding kidney stones. The average of increasing knowledge about Breadfruit and Tempuyung leaf goods is 28%, 44% packaging and labelling, and 45% in product marketing. The output is documentation videos, publication in social media, journal community service also the product tea bag and brew of Tempuyung and Breadfruit leaves as well as the other herbal drinks (turmeric, ginger and temulawak).
Co-Authors Ana Hidayati Mukaromah Andari Puji Astuti Anisa Faradhila Herlisa Anggraini Nur Hidajah Nur Laela Rizki Permata Sari Sri Suhartati Thania Ariani Yudimura Triyono Triyono Vani Intan Krismoni Wiyarti Yulita Maulani yusrin Yusrin