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All Journal Dentino: Jurnal Kedokteran Gigi Jurnal Kesehatan Indonesia Jurnal Ilmu Manajemen Mulawarman (JIMM) Buletin Ekonomika Pembangunan Jurnal Intelek Insan Cendikia
Maulidah Maulidah
Unknown Affiliation
Religion Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Social Sciences

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Pengaruh Proporsi Jamur Tiram Putih (Pleurotus ostreatus) Terhadap Kandungan Protein, Kalsium dan Daya Terima Bakso Jamur Nany Suryani; Maulidah Maulidah; Ristiyanti Rahayu; STIKES Husada Borneo; RSUD dr. H. Moch. Ansari Saleh Banjarmasin; Alumni STIKES Husada Borneo
Jurnal Kesehatan Indonesia Vol 4 No 2 (2014): Maret
Publisher : HB PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (199.199 KB)

Abstract

Food sources of vegetable protein can be used as a food sources of protein such as mushrooms, mushrooms have high enough protein and calcium content. Mushrooms can be processed into a variety of dishes, one of them is in making meatballs. This study aims to analyze the content of protein, calcium and acceptance mushroom meatballs. This study is experimental with five treatments consisting of P1 comparison of white oyster mushroom : beef (100gr : 0gr), P2 ratio of white oyster mushroom : beef (75gr : 25gr), P3 comparison of white oyster mushroom : beef (50gr : 50gr), P4 ratio of white oyster mushroom : beef (25gr : 75gr) and P5 comparison of white oyster mushroom : beef (0gr : 100gr). Protein content is tested using kjedahl method, the content of calcium is tested using titration methods, and acceptance is tested using the hedonic method 30 conducted on consumer panelists. The statistical test of protein and calcium uses oneway ANOVA and the statistic test of acceptance uses friedman test. The obtained the results of the study, there is an effect on the proportion of white oyster mushroom protein content in mushroom meatballs (p = 0,001), there is an effect on the proportion of white oyster mushroom calcium content in mushrooms meatballs (p = 0,000), there is an effect the proportion of white oyster mushroom on acceptance flavor (p = 0,000), taste (p = 0,001) and texture (p = 0,000), but no effect of oyster mushrooms on the acceptance color (p = 0,420) in the mushroom meatballs. Expected to grow oyster mushrooms (Pleurotus ostreatus) as a basic material for making meatballs mushrooms, because of its nutrient content is high. P3 has a very high content of protein and not much different from the protein content on P5, so that it can be used as an entrepreneurship for meatball merchant.
BIOCOMPABILITY TEST OF HARUAN FISH (Channa striata) BONE HYDROXYAPATITE TO FIBROBLAST CELL AS PERIODONTAL POCKET THERAPY (In Vitro Study on BHK-21 Fibroblast Cell with Hydroxyapatite of Haruan Fish Bone (Channa striata) as Bone Graft Material) Maulidah Maulidah; Irnamanda DH; Fransiska Uli Arta Panjaitan
Dentino : Jurnal Kedokteran Gigi Vol 3, No 2 (2018)
Publisher : FKG Unlam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/dentino.v3i2.5370

Abstract

Background: Periodontitis is an inflammation of the soft tissues and hard tissues that support the tooth characterized by periodontal pocket formation, recession to resorption of alveolar bone. So far, alveolar bone resorption caused by periodontitis can be treated with bone graft therapy. Xenograft is a type of bone graft that has many advantages such as can be obtained from natural materials, low in price and has minimal virus transmission. Hydroxyapatite of haruan fish bone is a type of xenograft material that has never been applied in medical field. Objective: This study aims to analyze the biocompatibility of haruan fish bone hydroxyapatite (Channa striata) against BHK-21 fibroblast cells via viability. Method: This was a laboratory experimental study with posttest only control group design, using MTT assay method and BHK-21 fibroblast cell viability was calculated using optical density formula. Results: The concentrations of 0,2109 mg/ml, 0,4218 mg/ml 0,8437 mg/ml, 1,6875 mg/ml, 3,3375 mg/ml and 6,75 mg/ml were biocompatible against fibroblast cells BHK-21 whereas at concentrations of 54 mg/ml, 27 mg/ml and 13,5 mg/ml were toxic to BHK-21 fibroblast cells. One Way Anova test and Bonferroni test showed concentrations of 54 mg/ml, 27 mg/ml and 13,5 mg/ml had significant differences to other concentrations. Conclusion: Hydroxyapatite of haruan fish bone (Channa striata) at some concentration is biocompatible against BHK-21 fibroblast cells.
ANALISIS PERMINTAAN DAGING SAPI MASYARAKAT MADURA (STUDI KASUS KABUPATEN SAMPANG) Maulidah Maulidah; Eni Sri Rahayuningsih; Ambariyanto Ambariyanto
Buletin Ekonomika Pembangunan Vol 1, No 2 (2020): SEPTEMBER
Publisher : Jurusan Ilmu Ekonomi Fakultas Ekonomi Universitas Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/bep.v1i2.12000

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh harga pembelian terhadap permintaan daging sapi, untuk mengetahui pengaruh pendapatan masyarakat terhadap permintaan daging sapi dan untuk mengetahui pengaruh selera masyarakat terhadap permintaan daging sapi di Kabupaten Sampang. Penelitian ini dilakukan secara kualitatif deskriptif dengan menggunakan data primer yakni data hasil observasi dan hasil tanggapan responden dalam bentuk kuisioner dan data sekunder yakni data-data yang diperoleh dari berbagai instansi antara lain Badan Pusat Statistik Kabupaten Sampang. Hasil penelitian ini menunjukkan Keterkaitan antara tingkat harga jual daging berpengaruh terhadap permintaan daging sapi. Hal ini didukung oleh persediaan daging sapi yang mampu mencukupi permintaan masyarakat Kabupaten Sampang sehingga keadaaan ini mampu mengurangi resiko kenaikan harga daging sapi. Total pendapatan masyarakat berpengaruh terhadap permintaan daging sapi dengan tingkat pendapatan masyarakat diatas rata-rata sehingga frekuensi tingkat pembelian daging menjadi tinggi. Selera masyarakat juga terbukti berpengaruh terhadap tingkat permintaan daging sapi dimana hal ini didasari pada selera masyarakat yang mempertimbangkan tingkat kualitas daging sapi yang ada.Kata Kunci: Harga Pembelian, Pendapatan, Selera, Permintaan.
Pengaruh brand image dan label halal terhadap keputusan pembelian produk Maulidah Maulidah; Suharno Suharno
Jurnal Ilmu Manajemen Mulawarman (JIMM) Vol 7, No 3 (2022): September
Publisher : Fakultas Ekonomi Dan Bisnis Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30872/jimm.v7i3.10778

Abstract

Penelitian ini bertujuan untuk menguji apakah Brand Image dan Label Halal berpengaruh terhadap Keputusan Pembelian Produk Kosmetik Wardah Pada Konsumen Wanita di Kota Samarinda. Variabel bebas dalam penelitian ini adalah Brand Image dan Label Halal, sementara variable terikat dalam penelitian ini adalah Keputusan Pembelian. Penelitian ini dilakukan pada konsumen produk kosmetik Wardah di Kota Samarinda, yang terdiri dari 120 responden. Penelitian ini merupakan penelitian kuantitatif. Pengumpulan data dilakukan dengan menggunakan kuisioner dengan menguji pengaruh Brand Image dan Label Halal terhadap Keputusan Pembelian. Hasil penelitian ini menunjukkan bahwa Brand Image berpengaruh positif dan signifikan terhadap Keputusan Pembelian. Sedangkan Label Halal berpengaruh positif dan signifikan terhadap Keputusan Pembelian.
Pengaruh Proporsi Jamur Tiram Putih (Pleurotus ostreatus) Terhadap Kandungan Protein, Kalsium dan Daya Terima Bakso Jamur Nany Suryani; Maulidah Maulidah; Ristiyanti Rahayu; STIKES Husada Borneo; RSUD dr. H. Moch. Ansari Saleh Banjarmasin; Alumni STIKES Husada Borneo
Jurnal Kesehatan Indonesia Vol 4 No 2 (2014): Maret
Publisher : HB PRESS

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

Abstract

Food sources of vegetable protein can be used as a food sources of protein such as mushrooms, mushrooms have high enough protein and calcium content. Mushrooms can be processed into a variety of dishes, one of them is in making meatballs. This study aims to analyze the content of protein, calcium and acceptance mushroom meatballs. This study is experimental with five treatments consisting of P1 comparison of white oyster mushroom : beef (100gr : 0gr), P2 ratio of white oyster mushroom : beef (75gr : 25gr), P3 comparison of white oyster mushroom : beef (50gr : 50gr), P4 ratio of white oyster mushroom : beef (25gr : 75gr) and P5 comparison of white oyster mushroom : beef (0gr : 100gr). Protein content is tested using kjedahl method, the content of calcium is tested using titration methods, and acceptance is tested using the hedonic method 30 conducted on consumer panelists. The statistical test of protein and calcium uses oneway ANOVA and the statistic test of acceptance uses friedman test. The obtained the results of the study, there is an effect on the proportion of white oyster mushroom protein content in mushroom meatballs (p = 0,001), there is an effect on the proportion of white oyster mushroom calcium content in mushrooms meatballs (p = 0,000), there is an effect the proportion of white oyster mushroom on acceptance flavor (p = 0,000), taste (p = 0,001) and texture (p = 0,000), but no effect of oyster mushrooms on the acceptance color (p = 0,420) in the mushroom meatballs. Expected to grow oyster mushrooms (Pleurotus ostreatus) as a basic material for making meatballs mushrooms, because of its nutrient content is high. P3 has a very high content of protein and not much different from the protein content on P5, so that it can be used as an entrepreneurship for meatball merchant.
Profil Mindset Guru Bimbingan Dan Konseling (Bk): Analisis Berdasarkan Mindset Assessment Profil Shoofii Syammari; Ali Rachman; Maulidah Maulidah
Jurnal Intelek Insan Cendikia Vol. 1 No. 10 (2024): Desember 2024
Publisher : PT. Intelek Cendikiawan Nusantara

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

Abstract

Penelitian ini bertujuan untuk mengetahu profil mindset guru Bimbingan dan Konseling (BK) SMP se-Kabupaten Tanah Laut dengan menggunakan instrumen Mindset Assessment Profil. Penelitian ini menggunakan pendekatan kualitatif deskriptif dan subjek penelitian berjumlah 42 orang guru BK. Hasil penelitian menunjukkan bahwa mayoritas guru BK (76%) memiliki pola pikir fixed mindset with some growth mindset, yang mengindikasikan bahwa mereka percaya kemampuan mereka terbatas, tetapi terbuka terhadap kemungkinan perkembangan. Sebanyak 14% guru berada dalam kategori moderate fixed mindset, sementara 10% memiliki moderate growth mindset. Tidak ada guru yang termasuk dalam kategori strong fixed mindset atau strong growth mindset. Temuan ini mengindikasikan bahwa meskipun sebagian besar guru sudah memiliki keterbukaan terhadap perkembangan, mereka masih cenderung terhambat oleh pola pikir tetap terkait kemampuan. Oleh karena itu, penting untuk mengembangkan growth mindset pada guru BK agar dapat memberikan bimbingan yang lebih efektif dan menginspirasi siswa untuk terus berkembang. Penelitian ini memberikan wawasan tentang pentingnya pola pikir dalam meningkatkan kualitas layanan bimbingan dan konseling.
Co-Authors Ali Rachman Alumni STIKES Husada Borneo Ambariyanto Ambariyanto Fransiska Uli Arta Panjaitan Irnamanda D.H., Irnamanda Nany Suryani Ristiyanti Rahayu RSUD dr. H. Moch. Ansari Saleh Banjarmasin Shoofii Syammari STIKES Husada Borneo Suharno Suharno