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All Journal RETORIKA: Jurnal Ilmu Bahasa PRASASTI: Journal of Linguistics Journal of English Language Teaching and Linguistics Journal Pharmasci (Journal of Pharmacy and Science)
Widya Dara Anindya
Akademi Farmasi Surabaya
Humanities Biochemistry, Genetics & Molecular Biology Chemistry Education Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Medicine & Pharmacology

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BENTUK KATA RAGAM BAHASA GAUL DI KALANGAN PENGGUNA MEDIA SOSIAL INSTAGRAM Widya Dara Anindya; Vita Novian Rondang
PRASASTI: Journal of Linguistics Vol 6, No 1 (2021)
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/prasasti.v6i1.43270

Abstract

Social media was a proof of the rapid development in information technology. It was in line with the appearance of slang words formed by its users. Most of social media users were teenagers. The rapid of vacabulary creation of slang language was a proof of linguistics creativity formed by social media’s users mostly teenagers. This research aimed to identify words form of slang language found in instagram feeds and comments column. The data was slang words collected by using observation methods with screenshot and note taking techniques. Data was taken from instagram feeds and comments of @dagelan and @memecomic.id. The result showed that words forms of slang language classified into some forms, namely (1) acronym, (2) abreviation, (3) contraction, (4) klipping, (5) walikan form, (6) borrowing from foreign language, (7) association, (8) monophonization, (9) infiltration of vocal letters, (10) words formed by improving from original words, and (11) new words formed of the creativity of instagram users.
Choosing and Using Learning Media during Remote Teaching: Teachers’ Thought Ria Lusiyani; Widya Dara Anindya
Journal of English Language Teaching and Linguistics Journal of English Language Teaching and Linguistics, 6(2), August 2021
Publisher : Yayasan Visi Intan Permata

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21462/jeltl.v6i2.555

Abstract

Covid-19 outbreak enforced teachers and students to adapt to the situation by doing online learning which automatically involves some online learning applications and platforms. These programs allow teachers and students to conduct the teaching and learning activities even though they are currently in different places. Therefore, choosing and using appropriate and relevant learning applications and platforms could support the online teaching and learning process to take place. This research attempts to investigate platforms and applications used by EFL teachers in Surabaya during the remote teaching. Also, factors interfering the use particular applications and platforms were studied to see teachers’ considerations in preparing online teaching platforms and applications. There are 31 EFL teachers in Surabaya who teach senior high school students participating in this research. A questionnaire and a follow-up interview were employed to obtain research data. The result revealed that there are four categories of online learning applications found in this research, including Learning Management System, Content maker, Video Conference as well as chat and messages applications. Meanwhile, four factors interfering teachers to choose and use the platform and applications were revealed: application features, school’s policy, teachers’ familiarity, and financial consideration.
Types of Translation Errors from Indonesia Language into English in Pharmacy Journal Articles Widya Dara Anindya; Aqiana Eka Yonatri
RETORIKA: Jurnal Ilmu Bahasa Vol. 8 No. 2 (2022)
Publisher : Magister of Linguistic, Postgraduated Program, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (226.802 KB) | DOI: 10.55637/jr.8.2.5416.206-213

Abstract

The study analyzed the types of errors based on ATA Error Categories version 2021 on the three submitted journal articles translated by lecturers of Clinical Pharmacy and Pharmacy Community of Akademi Farmasi Surabaya. It aimed to find the types of errors often made by pharmacy lecturers in translating the articles from the Indonesian language into English so that the results of this study can help them identify and avoid errors in translation. The study used the descriptive qualitative, using the content analysis method. The objects of this study were three journal articles in the Indonesian language (ST) and English (TT). The data focused on the translation errors based on ATA Error Categories in the words or phrases level. The results showed there were 14 types of errors found, namely: literalness (31.05%), usage (22.22%), punctuation (7.84%), terminology (7.52%), verb form (6.86%), grammar (6.54%), capitalization (3.59%), parts of speech (3.59%), syntax (3.27%), style (2.94%), register (2.29%), omission (1.31%), cohesion (0.65%), and ambiguity (0.33%). The study recommended that translators have sufficient knowledge about the target language mechanics, produce clear renditions of the source text, and maintain the writing quality of the target text.
Physical and Chemical Study of Manalagi Apple Peel (Malus sylvestris) Kombucha on 7 Days Fermentation Time: Studi Fisik dan Kimia Kombucha Kulit Apel Manalagi (Malus sylvestris) dengan Waktu Fermentasi 7 hari Kinanti Ayu Puji Lestari; Floreta Fiska Yuliarni; Widya Dara Anindya
Journal Pharmasci (Journal of Pharmacy and Science) Vol. 8 No. 2 (2023): Journal Pharmasci (Journal of Pharmacy and Science)
Publisher : Akademi Farmasi Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53342/pharmasci.v8i2.358

Abstract

KKombucha was one of the millennial beverage with a lot of benefits. Kombucha was a subject of research that was always interesting to discuss because of the various indicators of its subject. One of them was the Manalagi apple peel kombucha which was very rare on reviewed. This research focuses on the physical and chemical aspects of Manalagi apple peel kombucha. Manalagi apple peel kombucha is made in three different formulations namely FKA, FKB and FKC and fermented for 7 days. Each kombucha then went through a physical test which included thickness, wet weight, dry weight, moisture content and chemical evaluation as seen from changes in the pH of the kombucha using universal pH paper. The results showed that the physical evaluation of Manalagi apple peel kombucha with the FKC formulation had the highest thickness, wet weight, dry weight and yield, while the FKB formulation had the highest water content. While the pH of each formulation of kombucha apple skin Manalagi decreased and there were differences in values on the surface, middle and bottom of each formulation from pH 5 to pH 4 and 3.
The Comparison of Vitamin C on Floral Herbal Kombucha During Shelf Life: Perbandingan Hasil Vitamin C Kombucha Bunga Herbal selama Masa Simpan Lailatus Sa’diyah; Widya Dara Anindya; Fatma Ariska
Journal Pharmasci (Journal of Pharmacy and Science) Vol. 8 No. 2 (2023): Journal Pharmasci (Journal of Pharmacy and Science)
Publisher : Akademi Farmasi Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53342/pharmasci.v8i2.364

Abstract

Kombucha is a probiotic herbal drink obtained from tea or herbal ingredients fermented by symbiotic bacteria and yeast for 7 days. The aim of this study was to obtain high vitamin C kombucha with various herbal ingredients such chamomile, lavender and chrysanthemum. This research was conducted by fermenting chamomile, lavender, and chrysanthemum flowers for 7 days, then stored for 7 days (after fermentation). Vitamin C levels were measured using UV-Vis Spectrophotometry at a maximum wavelength of 265nm. The results of vitamin C measurements in chamomile (Matricaria recutica), lavender (Lavandula angustifolia), and chrysanthemum (Chrysanthemum cinerariaefolium) kombucha after fermentation and 7 days of shelf life were decreased. The value of decreasing vitamin C were 22.59; 3.27; and 35.3, respectively. So, it can be concluded that chamomile, lavender, and chrysanthemum kombucha flower have different abilities to produce vitamin C. The highest vitamin C was produced by lavender herbal flower kombucha.
Co-Authors Aqiana Eka Yonatri Fatma Ariska Kinanti Ayu Puji Lestari Lailatus Sa’diyah Ria Lusiyani Vita Novian Rondang Yuliarni, Floreta Fiska