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All Journal JBIO: jurnal biosains (the journal of biosciences) Jurnal Pendidikan Kimia (JPKim) AMALIAH: JURNAL PENGABDIAN KEPADA MASYARAKAT Jurnal Inovasi Pembelajaran Kimia (Journal Of Innovation in Chemistry Education) Indonesian Journal of Chemical Science and Technology Jurnal Sains Boga

Marini Damanik

Chemistry Department, Faculty Of Mathematics And Natural Sciences, Universitas Negeri Medan, Medan, 20371, Sumatera Utara

Author-ID : 3019253

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Energy Environmental Science Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Public Health Social Sciences Other

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pH, WATER AND FAT CONTENT ANALYSIS OF INTEGRATED FORMULATION OF HERBS AND SPICES IN TYPICAL SIMALUNGUN “TINUKTUK” Marini Damanik; Risti Rosmiati; Tyas Permatasari; Syarifah Ayuni; Tia Aulia Surbakti
JBIO: jurnal biosains (the journal of biosciences) Vol 8, No 1 (2022): JBIO: jurnal biosains (the journal of biosciences)
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jbio.v8i1.33534

The use of spices and herbs is a functional food product that is believed to be efficacious for health and can increase the body's immunity or is usually called an immunomodulator. Tinuktuk has very good properties for the health of the body. By warming the body and also counteracting free radicals with antioxidant activity. This study aims to determine the optimization of the dose of the main components of red ginger and black pepper to produce Tinuktuk with high nutritional value by preparing with an oven. The process in this method uses the percentage of the ratio variation of 70:30, 60:40, 50:50, 40:60, and 30:70. Then, the quality of the tinuktuk was tested, namely: the pH, moisture and fat content. The oven method showed that the pH values from the ratio of 70:30, 60:40, 50:50, 40:60, and 30:70 were 6.15, 6.25, 6.25, 6.25, 6,3, respectively. Beside, for the water content was 56.61%, 54.68%, 54.065%, 49.395%, 45.265% and fat content was 15.52%, 18.35%, 15.46%, 19.39%, 16.50%.@font-face {font-family:"Cambria Math"; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:roman; mso-font-pitch:variable; mso-font-signature:-536869121 1107305727 33554432 0 415 0;}@font-face {font-family:Rosarivo; panose-1:2 11 6 4 2 2 2 2 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:auto; mso-font-signature:0 0 0 0 0 0;}p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-unhide:no; mso-style-qformat:yes; mso-style-parent:""; margin:0cm; text-align:justify; line-height:115%; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman",serif; mso-fareast-font-family:"Times New Roman"; mso-ansi-language:IN; mso-fareast-language:EN-ID;}.MsoChpDefault {mso-style-type:export-only; mso-default-props:yes; mso-ansi-language:IN; mso-fareast-language:EN-ID;}.MsoPapDefault {mso-style-type:export-only; text-align:justify; line-height:115%;}div.WordSection1 {page:WordSection1;}

Preparation of Coconut Milk as Dandruff Removal Marini Damanik; Hafni Indriati Nasution; Rini Selly; Moondra Zubir
Indonesian Journal of Chemical Science and Technology (IJCST) Vol 3, No 1 (2020): January 2020
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/ijcst.v3i1.18313

Coconut milk is a thick white liquid extracted from coconut produced from shredded coconut and then squeezed with water. Coconut milk is an ingredient produced from processed old coconut. Coconut milk can be used as food preparations or as herbal beauty ingredients. One of the advantages of coconut milk in the field of beauty is that it is very effective as a dandruff remover. By using old coconut milk as a dandruff remover we can get amazing results with natural ingredients without spending a lot of money. Coconut milk has many contents such as water content, protein and fat which are quite high as well as cow's milk. Coconut milk is rich in vitamins C, B, B-6, thiamine, niacin, folate, a number of minerals (calcium, magnesium, iron and phosphorus). Pure coconut milk only contains 54 percent water, 35 percent fat and 11 percent nonfat solids (approximately 6 percent carbohydrates, less than 4 percent protein and other solids) which are categorized as emulsions of oil in water. Coconut milk is known to be effective in eliminating dandruff, because coconut milk contains coconut oil containing Vitramin E and fatty acids that can eliminate and eradicate dandruff. You do this by using coconut oil as a massage oil to massage the scalp.

Bleach Effectively in Removes The Stubborn Stains Moondra Zubir; Ayi Darmana; Marini Damanik; Hafni Indriati Nasution; Osi Annauli G; Vrili Coirala Rama Uli Siregar; Yosi Santika Silitonga
Indonesian Journal of Chemical Science and Technology (IJCST) Vol 3, No 1 (2020): January 2020
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/ijcst.v3i1.18312

Along with the development of science and technology, more and more types of manufactured goods produced to meet our needs we need to know that among these materials there are dangerous or toxic, therefore it is very important for us to know the type, nature, usefulness, as well as the dangers of every chemical that we use at home As we know, all kinds of objects that are around us are actual material, all material consists of chemicals but, in our daily lives we commonly use the term material instead of chemicals. Clothing that we use every day will be prone to stains so it is important to know how to remove stubborn stains on clothes. It would be very inconvenient if the clothes worn are dirty and not beautiful to the eye. There are many types of stains, ranging from dirty sweat, blood, residual makeup, black spots caused by fungus, to stains from the outside such as stains caused by rust, paint, oil, ink or spills of food and drinks. If you use the wrong method to remove these stains, it is not uncommon for us to find difficulties and can even be fatal as they get dirty. Each type of stain has a different treatment, depending on the nature of the stain. Bleach is now available as a solution to the problem of stains on these clothes.

Pengaruh Subtitusi Tepung Terigu Dengan Tepung Biji Alpukat (Persea Americana Mill) Terhadap Tingkat Kesukaan Cookies lady violita; Rasita Purba; Marini Damanik; Juliarti; Esi Emilia
Jurnal Sains Boga Vol 4 No 2 (2021): Jurnal Sains Boga Volume 4 Nomor 2, November 2021
Publisher : Program Studi Tata Boga Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.004.2.03

Cookies merupakan salah satu produk makanan yang digemari masyarakat. Bahan baku pembuatan cookies adalah tepung terigu, yang dimana sampai saat ini masih di impor dari luar negeri dan tahun ke tahun angka impor dari luar negeri terus meningkat. Pemanfaatan tepung biji alpukat akan mengurangi penggunaan tepung terigu dan juga dapat mengurangi limbah dari alpukat. Faktor utama pemenuhan mutu suatu produk dapat dinilai berdasarkan kenampakan produk, cita rasa produk, dan nilai gizi suatu produk. Penelitian ini bertujuan untuk Menganalisis tingkat kesukaan (rasa, aroma, tekstur, dan warna) cookies melalui uji organoleptik. Desain penelitian ini menggunakan penelitian eksperimen dengan metode RAL (Rancangan Acak Lengkap) dengan dua kali ulangan. Formulasi substitusi tepung biji alpukat pada 4 perlakuan yaitu kontrol (P1), 30% (P2), 50% (P3) dan 70% (P4). Lokasi penelitian di Universitas Negeri Medan. Subjek (panelis tidak terlatih) penelitian ini berjumlah 25 orang. Data hasil uji organoleptik dianalisis secara deskriptif dengan menggunakan persentase penerimaan responden dari masing-masing taraf perlakuan dan untuk mengetahui pengaruh subtitusi tepung biji alpukat terhadap perlakuan digunakan analisis statistik Kruskal Wallis. Hasil penelitian ini menunjukkan bahwa formula terbaik pada cookies dengan substitusi tepung biji alpukat sebesar 50 persen diperoleh rerata nilai 1,2 untuk rasa, 0,3 untuk warna, 0,6 untuk tekstur, dan untuk aroma 0,3 dengan total nilai keseluruhan 2,4. Berdasarkan hasil uji Kruskal Wallis diketahui bahwa terdapat perbedaan persepsi secara nyata dilihat dari tingkat kesukaan warna, aroma, rasa, dan tekstur cookies tepung biji alpukat (p=0,000).

Pola Hidup Sehat dan Penyusunan Menu Sehat dalam Masa New Normal Covid-19 kepada Dharma Wanita Pegawai Negeri Sipil Badan Pusat Statistik Simalungun Ani Sutiani; Rini Selly; Tyas Permatasari; Marini Damanik
AMALIAH: JURNAL PENGABDIAN KEPADA MASYARAKAT Vol. 5 No. 1 (2021): Amaliah: Jurnal Pengabdian Kepada Masyarakat
Publisher : LP2M UMN AL WASHLIYAH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32696/ajpkm.v5i1.687

Pengenalan pembelajaran online sebagai bentuk pengabdian kepada masyarakat oleh Balai Penelitian dan Pengabdian Universitas Negeri Medan dengan sosialisasi life skill untuk mendapatkan hidup sehat dan penyiapan menu sehat di era New Normal Covid-19 telah dilaksanakan secara sipil. Serikat Pekerja Istri, Badan Pusat Statistik Simalungun. Pengenalan pembelajaran online sebagai bentuk pengabdian kepada masyarakat oleh Balai Penelitian dan Pengabdian Universitas Negeri Medan dengan sosialisasi life skill untuk mendapatkan hidup sehat dan penyiapan menu sehat di era New Normal Covid-19 telah dilaksanakan secara sipil. Persatuan Istri Pembantu Badan Pusat Statistik Kabupaten Simalungun. Dalam pertemuan tersebut, tidak hanya pengenalan ruang kelas Google tetapi juga pedoman gaya hidup sehat yang disosialisasikan. Kebutuhan nutrisi selama periode COVID -19 normal baru diusulkan di akhir. Program pembelajaran online dan offline. Hampir 80% peserta akrab dengan Google Kelas. Namun mengenai konten, tampilan, dan fungsi dari google classroom sendiri, sebagian besar peserta kurang paham. Apalagi, sekitar 75% peserta telah mengaplikasikan piring makan mereka sebagai tugas yang harus dikumpulkan melalui Google Classroom. Menu sehat pada sajian yang dikonsumsi para peserta setiap hari. Waktu penelitian terbatas, jadi ini hanya membutuhkan beberapa bagian dari studi google kelas. Kegiatan pengabdian masyarakat ini berlangsung sukses karena peserta merasa puas. Mereka tahu metode google classroom, pedoman gaya hidup sehat dan, nutrisi perlu persiapan selama COVID-19 normal yang baru.

Antisipasi Efek Pandemi Covid-19 Terhadap Perekonomian Keluarga Melalui Pelatihan Pembuatan Sabun Di Desa Dalu Sepuluh B Tanjung Morawa Deli Serdang Marini Damanik; Moondra Zubir; Ricky Andi Syahputra; Rini Selly; Siti Rahmah; Serimawarni Serimawarni
AMALIAH: JURNAL PENGABDIAN KEPADA MASYARAKAT Vol. 5 No. 1 (2021): Amaliah: Jurnal Pengabdian Kepada Masyarakat
Publisher : LP2M UMN AL WASHLIYAH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32696/ajpkm.v5i1.704

Dalu Sepuluh B merupakan salah satu desa yang terletak di Kecamatan Tanjung Morawa, Kabupaten Deli Serdang Sumatera Utara Indonesia. Kondisi tanah yang subur dimanfaatkan warga untuk menanam berbagai tanaman hias maupun tanaman obat di halaman rumah. Tanaman seperti lidah buaya, jeruk nipis, jeruk purut maupun sereh wangi dapat ditingkatkan nilai jualnya yaitu dengan menjadikannya produk sabun. Sabun cuci piring menjadi produk yang menjanjikan untuk meningkatkan perekonomian warga masyarakat Desa Dalu Sepuluh B. Apalagi pada masa pandemi covid-19 banyak warga yang bekerja di pabrik dirumahkan, sehingga butuh alternatif lain untuk menambah penghasilan keluarga. Adapun metode kegiatan yang dilakukan yaitu memberikan pemahaman kepada ibu pkk tentang pengembangan sabun cair cuci piring menggunakan bahan alami dan praktik pembuatan sabun cair cuci piring menggunakan bahan alami. Ibu PKK memiliki antusias yang cukup tinggi dalam melakukan kegiatan ini. Hal ini terlihat dari semangat dalam memproduksi sabun cuci piring dan setelah kegiatan pelatihan ini, ibu PKK masih memproduksi sabun cuci piring dirumah mereka untuk digunakan sendiri.

The difference of student’s activities and learning outcome with problem based learning using macromedia flash and handout Desi Natalia Purba; Marini Damanik; Saronom Silaban; Lisnawaty Simatupang
Jurnal Pendidikan Kimia (JPKim) Vol 10, No 3 (2018): December
Publisher : Pascasarjana Universitas Negeri Medan

This study aimed to determine the difference of student’s activities and learning outcome with PBL using macromedia flash and handout. The sample were selected using purposive sampling into experimental group I and experimental group II with 60 students. The experimental group I used the PBL using macromedia flash, while the experimental group II used the PBL using handout. The results indicated that the mean scores of student’s activities and learning outcome in the experimental group II were significantly higher than those in the experimental group I. Thus, there was a difference in student’s activities and learning outcome. The correlation test between student’s activities and learning outcome presented that the experimental group I rcount>rtable (0.625>0.361) and the experimental group II rcount>rtable (0.683>0.361), it concluded that there was a positive correlation between student’s activities and learning outcome with PBL using macromedia flash and handout.Keywords:activities; difference; handout; macromedia flash; learning outcome; PBL

The effect of e-learning media application using problem based learning models to activities and results of student learning in salt hydrolysis subject Nisa Humairah; Marini Damanik; Eddyanto Eddyanto
Jurnal Pendidikan Kimia (JPKim) Vol 10, No 3 (2018): December
Publisher : Pascasarjana Universitas Negeri Medan

This study purpose to determine the improvement of chemical learning outcomes and student learning activities that used e-learning media with problem based learning models on the subject of salt hydrolysis. The design was used One Group Pretest and Postest. The instrument used two domains, namely cognitive and affective. Hypothesis testing is carried out using the two-part of t-test. The hypothesis’s test of student learning outcomes obtained tcount = 29.5 while ttable = 2.03 for α = 0.05 and db = 34. Thus tcount> ttable then the hypothesis of Ha is accepted. It concluded that there is an improvement in students' chemistry learning outcomes on salt hydrolysis subject that used e-learning media with problem based learning models. Not only the percentage increased in learning outcomes of 68.4%, but also the percentage of student learning activities of 84% which means very active.Keywords:e-learning; learning activities; learning outcomes; problem based learning

Innovation based learning contextual for thermochemistry topic in senior high school Nurhayani Nurhayani; Marini Damanik; Marudut Sinaga
Jurnal Pendidikan Kimia (JPKim) Vol 10, No 3 (2018): December
Publisher : Pascasarjana Universitas Negeri Medan

The implementation and development of teaching materials purposed to find the topic based on the criteria of National Education Standard Agency (BSNP). The student learning outcomes increase in thermochemistry topic based on the modules contextual. The population in this study were all students of class XI MIA SMAN 2 Percut Sei Tuan consists of 4 classes, while the students of each class were ± 35 people. The sample used in this study consists of two classes randomly selected. The first class as the experimental which given learning module as a contextual-based teaching materials, however the control class was given without it. The instrument used assessment BSNP that shared to 1 teacher and 2 lecturers. The test used multiple-choice with 20 questions that were valid and reliable. As a prerequisite for testing, the hypothesis of learning outcomes both groups of samples were tested for homogeneity using programs Microsoft Excel. The results of the study showed that teaching materials met BSNP criteria that content = 4.16; language = 4.14; presentation = 4.04; Integrity = 4.18 by lecturer. Furthermore, the data achieved of content = 4.32; language = 4.21; presentation = 4.20; integraty= 4.13 by teacher. There are valid criteria and no need revision. The tests performed two sample groups were homogeneous. Hypothesis testing is done by using Paired Sample T-Test with SPSS 21. The hypothesis test concludes that the chemical learning outcomes of students uses teaching materials contextual-based module is higher than the student learning outcome without it in the thermochemistry module.Keywords:contextual; module teaching materials; outcomes learning

The implementation for natural science online lecture with chemistry education base at Nurul Fadhillah school Bandar Setia Zainuddin Muchtar; Sri Adelila Sari; Siti Rahmah; Moondra Zubir; Rini Selly; Marini Damanik
Jurnal Pendidikan Kimia (JPKim) Vol 13, No 1 (2021): April
Publisher : Pascasarjana Universitas Negeri Medan

The Covid-19 pandemic forces learning activities to change from classroom learning to online-based learning. Based on the results of the interview, it was found that the teachers at Nurul Fadhilah school did not yet have the readiness to manage online teaching and learning activities, especially in science subjects. The influencing factors are (1) understanding of basic science concepts (physics, chemistry, biology), (2) understanding of systematic online learning management and (3) mastery of Learning Management System (LMS) technology. Therefore, the aim of this activity is to implement LMS technology in the management of online science learning using a basic conceptual approach to chemistry education. LMS is a technology application developed specifically for managing classrooms, distributing learning materials and enabling collaboration between students and teachers online. The LMS used in this activity is Google Classroom. Based on the data, it is known that 65% of the teachers at Nurul Fadhilah School have not managed online science teaching and learning activities using LMS technology. The results of the systematic online science learning management workshop using the basic concepts of chemistry education and the implementation of LMS technology, especially Google Classroom, showed an increase, as many as 80% of teachers have created, designed and managed classes interactively using Google Classroom LMS technology and have integrated the concept of basic chemistry education in science learning. So that students are more happy and comfortable in learning online and are more disciplined in collecting assignments and teachers are more comfortable in managing and evaluating student assignments.Keywords: Natural science, Learning management system, Google classroom

Co-Authors Ani Sutiani Ayi Darmana Desi Natalia Purba Eddyanto Eddyanto Emilia, Esi Hafni Indriati Nasution Hafni Indriati Nasution Ida Duma Riris Jihan Afstria Rinanda Juliarti lady violita Marudut Sinaga Moondra Zubir Moondra Zubir Moondra Zubir Moondra Zubir Nisa Humairah Nora Susanti Nurhayani Nurhayani Nurul Ramadhaniyah Osi Annauli G Rahmi Maulidza Rasita Purba Rini Selly Rini Selly Rini Selly Risti Rosmiati Sari, Dwy Puspita Saronom Silaban Seli Cornelya Marantara Tambunan Serimawarni Serimawarni Simatupang, Lisnawaty Simson Tarigan Siti Rahmah Siti Rahmah Sri Adelila Sari* Syahputra, Ricky Andi Syarifah Ayuni Tia Aulia Surbakti Tyas Permatasari Tyas Permatasari Vrili Coirala Rama Uli Siregar Yosi Santika Silitonga Zainuddin Muchtar

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