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All Journal Berkala Perikanan Terubuk Jurnal Online Mahasiswa (JOM) Bidang Ilmu Ekonomi Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Jurnal Kreativitas PKM Unri Conference Series: Community Engagement JURNAL KEBIDANAN
Dewita Dewita
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Humanities Earth & Planetary Sciences Economics, Econometrics & Finance Environmental Science Health Professions Medicine & Pharmacology Nursing Public Health

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PROXIMATE COMPOSITION OF SNAKEHEAD NOODLE (Channa striata) WITH THE ADDITION OF PORANG FLOUR (Amorphophallus oncophyllus) Hendra Mario Silaban; Dahlia Dahlia; Dewita Dewita
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol. 9 No. 2 (2022) Edisi 2 Juli s/d Desember 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

ABSTRACTThis study was aimed to determine proximate characteristic of snakehead fish (Channa striata) noodles with the addition of porang flour (Amorphophallus oncophyllus).  The research method used was the addition of 9% porang flour (A. oncophyllus). Parameters of analysis consisted of moisture content, protein, fat, ash, total fiber, and carbohydrate (proximate).  The results showed that snakehead fish noodles added with 9% porang flour had protein, ash, fat and moisture content; 11,4%; 2.15%; 2.06%; 53.57%, respectively . The total fiber and carbohydrate content of snakehead fish noodles added with porang flour were 5.03% and 23.06%, respectively. The moisture content, protein, fat and carbohydrate content of snakehead fish noodles have been according the 1992 Indonesian National Standard No. 01-2987. Keywords: noodles, proximate, porang flour, snakehead fish.
PREDICTION OF THE SHELF LIFE OF COOKIES Chlorella sp USING DIFFERENT PACKAGING Rajiv Ramandha Putra; Suparmi Suparmi; Dewita Dewita
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol. 9 No. 2 (2022) Edisi 2 Juli s/d Desember 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACTThis study aimed to estimate the shelf life of Chlorella sp cookies in different packaging using HDPE and aluminum foil packaging. The method used was Arrhenius and stored at a temperature of 25ºC and 35ºC with an observation time interval of 5 days for 30 days. Parameters observed were organoleptic fungal growth and moisture content. The results showed that on the 30th day organoleptically, the Chlorella sp cookies had not grown mushrooms, the moisture content of the Chlorella sp cookies packaged with HDPE at 25ºC storage had a shelf life of 101.07 or 3.37 months, and those stored at 35ºC storage temperature was 81.49 days or 2.72 months. In aluminum foil packaging storage at 25ºC had a shelf life of 117.08 days or 3.90 months and at a temperature of 35ºC, which was 150.29 days or 5.01 months. Keywords: Arrhenius, Alumunium foil, Cookies, HDPE, Shelf life
STUDY OF CONSUMER ACCEPTANCE OF PATIN (Pangasius sp.) FISHBALL WITH THE ADDITION OF SAGO (Metroxylon sp.) FLOUR DIFFERENT CONCENTRATIONS Yoga Rakasiwi Pratama; Dewita Dewita; Suparmi Suparmi
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol. 9 No. 2 (2022) Edisi 2 Juli s/d Desember 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACTThis study aimed to determine the effect of the addition of different concentrations of sago flour on the manufacture of patin fishball to determine the best concentration on consumer acceptance. The research method used was a non-factorial Completely Randomized Design (CRD) with 4 levels of treatment, namely, P0 (control), P1(15% sago flour), P2(30% sago flour) and P3 (45% sago flour). The parameter used in this research was organoleptic assessment. The results showed that P1 treatment (15% sago flour) was the best results and was accepted by consumers (85%/68 panelist) with intact appearance characteristics, very attractive with slightly brownish yellow color, dense compact texture and crispy, flavorful, typical fish, delicious, and savory taste.Keywords: Fishball, Flour, Patin, Sago
Effect of Fortification of Chocolate Seaweed (Sargassum sp.) on Quality Characteristics of Goat's Milk Ice Cream Dahlia Dahlia; Dewita Dewita; Yance Gusriyanti
Berkala Perikanan Terubuk Vol 50, No 3 (2022): November 2022
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.50.3.1589-1596

Abstract

This study aimed to determine the quality characteristics of goat's milk ice cream with fortified brown seaweed (Sargassum sp.). The research method used was a non-factorial completely randomized design (CRD) with 4 levels of treatment, namely R0 (0% Sargassum sp.), R1 (5% Sargassum sp.), R2 (10% Sargassum sp.), R3 (15% Sargassum sp.). The test parameters carried out were organoleptic quality analysis of appearance, aroma, taste, and texture. The results showed that goat's milk ice cream with fortified brown seaweed (Sargassum sp.) had a significant effect on the chemical and physical quality characteristics at the 95% confidence level. The value of the chemical and physical quality of the best treatment was R3 (15% Sargassum sp.), with a moisture content value of 63.06%, a crude fiber content value of 1.65%, the value of calcium content 1.74%, melting time value is 24.47 minutes, and viscosity value is 252.10 cPs.
THE EFFECT OF ADDING CARROT EXTRACT AS A NATURAL DYE ON AMPLANG SHRIMP CRACKERS bayu kesuma dewa; Dewita Dewita; Dahlia Dahlia
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol. 9 No. 2 (2022) Edisi 2 Juli s/d Desember 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACT This study aims to determine the effect of adding carrot extract to prawn crackers. This research consisted of 2 stages, namely making carrot extract and making prawn crackers with the addition of carrot extract coloring at different levels. The method used was to make prawn crackers with the addition of carrot extract coloring with 4 treatment levels, namely: 0% (control), 10%, 15%, and 20%, and repeated 3 times. The test results showed that carrot extract had a significant effect on taste, aroma, texture, appearance and color. The results showed that the addition of 10% (W1) carrot extract was the best treatment with average values including appearance 6.86 (bright color, clean), aroma 6.77 (product specific strength), texture 6.98 (crispy, solid) and taste 6.80 (quite strong specific for shrimp). Proximate values include 3.97% water content, 2.68% ash content, 4.38% protein content, and 21.07% fat content. Keywords: Amplang, Addition, Carrot. 1). Student of Faculty of Fisheries and Marine Sciences, University of Riau 2). Lecturers of Faculty of Fisheries and Marine Sciences, University of Riau
Pelatihan Effurage Massage dan Aromaterapi untuk Nyeri Postpartum Pada Bidan Desa Henniwati Henniwati; Dewita Dewita; Meliani Sukmadewi Harahap
Jurnal Kreativitas Pengabdian Kepada Masyarakat (PKM) Vol 6, No 12 (2023): Volume 6 No 12 2023
Publisher : Universitas Malahayati Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33024/jkpm.v6i12.12276

Abstract

ABSTRAK Nyeri yang diakibatkan oleh kontraksi uterus memerlukan berbagai penanganan untuk meminimalkan rasa nyeri yang dirasakan oleh ibu sehingga kenyamanan ibu dapat kembali.Peran seorang perawat pada kondisi tersebut adalah membantu meredakan nyeri ibu post partum dengan memberikan intervensi dalam meredakan nyeri. salah satu terapi pereda nyeri adalah pijat efferuage dan aromaterapi lavender. Bidan dan kader merupakan telayanan kesehatan terdekat yang dapat dijangkau oleh pasien di desa, makadari itu perlunya peningkatan pengetahuan, pemahan dan skill untuk dapat memberikan pelayanan yang lebih baik. Kegiatan dilakukan di Wilayah Kerja Puskesmas Langsa Barat dengan jumlah sasaran sebanyak 12 orang dengan pemberian pelatihan effleurage massage dengan aromaterapi. Evaluari yang di harapkan dapat meningkatkan pengetahuan dan keterampilan peserta. Hasil dari edukasi dan pelatihan yang dilakukan didapatkan pengetahuan peserta setelah diberikan pelatihan meningkat menjadi berpengetahuan baik sebesar 83,3% dan keterampilan peserta tentang pijat effleurage setelah pelatihan sebahagian besar berketerampilan baik sebesar 83,3%. Kegiatan ini dapat disimpulkan bahwa meningkatnya pengetahuan dan keterampilan peserta tentang massage effleurage massage. Kata Kunci: Massage Efllurage, Aromaterapi, Nyeri Postpartum ABSTRACT Pain caused by uterine contractions requires various treatments to minimize the pain felt by the mother so that the mother's comfort can return. The role of a nurse in these conditions is to help relieve the pain of postpartum women by providing interventions in relieving pain. one of the pain relief therapies is efferuage massage and lavender aromatherapy. Midwives and cadres are the closest health services that can be reached by patients in the village, so it is necessary to increase knowledge, understanding and skills to be able to provide better services. Activities carried out in the Langsa Barat Health Center Working Area with a total target of 12 people by providing training in effleurage massage with aromatherapy. Evaluations are expected to increase the knowledge and skills of participants. The results of the education and training conducted obtained knowledge of participants after being given training increased to good knowledge by 83,3% and the skills of participants about effleurage massage after training were mostly good skills by 33.3%. This activity can be concluded that increasing the knowledge and skills of participants about massage effleurage massage.  Keywords: Efllurage Massage, Aromatherapy, Postpartum Pain
The Pengaruh Pendamping Persalinan terhadap Penurunan Intensitas Nyeri pada Ibu Primigravida Cut Mutiah; Lismawati Lismawati; Isnaini Putri; Dewita Dewita; Abdurrahman Abdurrahman
Jurnal Kebidanan Vol 12 No 1 (2022): Jurnal Kebidanan Edisi Maret 2022
Publisher : ITSKES Insan Cendekia Medika Jombang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35874/jib.v12i1.1012

Abstract

Respon ibu terhadap nyeri dapat menyebabkan melemahnya kontraksi rahim dan berakibat pada persalinan yang lama bahkan kematian. Kehadiran suami maupun pendampingan persalinan oleh keluarga membuat persalinan menjadi lebih singkat dan mengurangi nyeri kala I persalinan. Tujuan penelitian ini untuk mengetahui pengaruh pendamping persalinan terhadap penurunan nyeri persalinan pada ibu primigravida di wilayah kerja Puskesmas Manyak Payed. Metode dalam penelitian ini menggunakan jenis penelitian Quasi Experimental menggunakan desain comparative study. Pemilihan sampel dengan consecutive sampling berjumlah 36 ibu bersalin. Penelitian dilaksanakan di wilayah kerja Puskesmas Manyak Payet . Perlakuan diberikan saat nyeri persalinan kala I fase aktif (2 jam setelah pembukaan servik 4 cm). Pengukuran intensitas nyeri menggunakan Skala Nyeri Visual Bourbonis dilakukan pada kedua kelompok setelah diberi perlakuan (post-test). Uji statistik menggunakan Independent t test. Hasil Rerata skala nyeri pendampingan suami 5.61±1.037 (nyeri sedang) lebih rendah dibandingkan pendampingan keluarga 7.06±1.305 (nyeri berat) dengan selisih rerata 1.444 ± 0.393. Hasil uji independent t test menunjukkan t hitung > t tabel [3.677>2.032;34] dengan nilai p=0.001. Terdapat perbedaan pengaruh yang signifikan pendampingan suami terhadap penurunan nyeri persalinan pada ibu primigravida. Persalinan yang didampingi oleh suami dapat mengurangi nyeri selama persalinan dibandingkan dengan pendampingan keluarga.
Co-Authors Abdurrahman Abdurrahman Abraham Manik Ainiwati Ainiwati Asmawati Widya Lestari Baharu Simanjuntak bayu kesuma dewa Bintal Amin Cindy kemala Sari Cut Mutiah Daffa Ramadhan Dahlia Dahlia Dandi Permai Dani Ginting Darwin Suar Bhekti Defri Ilham Desmelati Desmelati Desmita Sari Dessy Yoswaty Esti P. Sari Fahlevi Reza Fitri Yanti Franklin Yobel Sitohang Gesang Nur Ikhlas Hendra Mario Silaban Hendri Mustari Saputra Hendrik Hendrik Henniwati Henniwati Irvina Nurachmi Isnaini Putri Jansen Daeli Jesika Gembira A Rajagukguk Joshbusst hamido Karnila, Rahman Karnila Kevin Eka Putra Lismawati Lismawati Machasin Machasin Marwah Iwada Maya Fitri Zuly Mayer Titus Siburian Melania Syahada Meliani Sukmadewi Harahap Merry Sukmiwati Miftahul Amalia Rizki Muhammad ArifSatrio Hutomo Novita Indriani Oktavia Rimanda Paridah Hasibuan Phopy Dwi Pratiwi Purnama Dewi Putri Wardani Rajiv Ramandha Putra Rizki Syakbana Rulinda Rulinda Suardi Loekman Sukendi Sukendi Sukirno Mus Sumarto Sumarto Suparmi Suparmi Syahrul Syahrul Tengku Muhammad Ghazali Tika Anggriani Tri Atika Sari Yance Gusriayanti Yance Gusriyanti Yoga Rakasiwi Pratama