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FORMULASI TABLET EFFERVESCENT BERBAHAN BAKU KULIT BUAH NAGA MERAH (Hylocereus polyrhizus) DAN BUAH SALAM (Syzygium polyanthum [Wight.] Walp) Yoga Sindi Pribadi; . Sukatiningsih; Puspita Sari
Berkala Ilmiah Pertanian Vol 1 No 4 (2014): MEI
Publisher : Jember University Press

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Abstract

[ENGLISH] Red dragon fruit peel, which is 30-35% from red dragon fruit, is supposed to be a waste containing betacyanin ± 186,90 mg/100 g and antioxidant activity ± 53,71 %. Another potential fruit, which can be developed as an antioxidant, is a salam fruit. Salam fruit is one of local fruits in Indonesia, which has a high antioxidant but its potential has not been utilized optimally. The aim of this research is to determine the exact formulation in effervescent tablet from red dragon fruit peel and salam fruit’s extracts through sensory, physical as well as chemical characteristics. This research was conducted in three steps. Firstly, the researchers made the preparation of raw materials to get the red dragon fruit peel and flesh of salam fruit. Secondly, extraction using 97% ethanol and vacuum drying to obtained extract powder of red dragon fruit peel and salam fruit. At last, determines the formulation of effervescent tablet. Effervescent tablets were analyzed sensory, physical and chemical characteristics. Sensory analysis showed F1, F2 and F3 having the preferred formulation. Furthermore, the results of physical and chemical characteristics analysis indicate F3 having the best formulation with the highest antioxidant activity 63,13% with speed-soluble 72.40 seconds, water content of 11.24%, color parameters L = 41,32, C = 23 and hue = 358,74 (red purple), betacyianin content 309,75 mg/100 g dry basis and anthocyianin content 5,26 mg/100 g dry basis. Keywords: red dragon fruit peel; salam fruit; effervescent tablet [INDONESIAN] Kulit buah naga merah merupakan limbah (30 - 35% buah utuh) mengandung betasianin ± 186,90 mg/100 g dan aktivitas antioksadan ± 53,71%. Buah lainnya yang potensial dikembangkan sebagai sumber antioksidan adalah buah salam. Buah salam adalah salah satu buah-buahan lokal Indonesia yang mengandung antioksidan, tetapi belum dimanfaatkan secara optimal. Tujuan dari penelitian ini adalah untuk mengetahui formulasi yang tepat tablet effervescent yang dibuat dari ekstrak kulit buah naga merah dan buah salam melalui pengujian karakteristik sensori, fisik, dan kimia. Penelitian dilakukan dalam tiga tahapan. Pada tahap pertama, peneliti melakukan persiapan bahan baku untuk mendapatkan kulit buah naga merah dan buah salam tanpa biji. Tahap kedua melakukan ekstraksi menggunakan pelarut etanol (97%) dan pengeringan ekstrak menggunakan pengering vakum untuk mendapat bubuk ekstrak kulit buah naga merah dan buah salam. Tahap terakhir melakukan pengujian tablet effervescent. Tablet effervescent dianalisa karakteristik sensori, fisik, dan kimia. Analisis sensori menunjukkan bahwa formulasi F1, F2, dan F3 lebih disukai panelis. Lebih lanjut, hasil dari analisis fisik dan kimia menunjukkan bahwa formulasi F3 merupakan formulasi terbaik dengan nilai aktivitas antioksidan tertinggi 63,13%, waktu larut 72,40 detik, kadar air 11,24%, parameter warna L = 41,32; C =23; dan hue = 358,74 (red purple), kandungan betasianin 309,75 mg/100 g (berat kering), dan kandungan antosianin 5,26 mg/100 g (berat kering). Kata kunci: kulit buah naga merah; buah salam; tablet effervescent How to citate: Pribadi YS, Sukatiningsih, P Sari. 2014. Formulasi tablet effervescent berbahan baku kulit buah naga merah (Hylocereus polyrhizus) dan buah salam (Syzygium polyanthum [Wight.] Walp). Berkala Ilmiah Pertanian 1(4): 86-89.
KARAKTERISTIK FISIKOKIMIA TEPUNG KULIT PISANG JENIS BANANA Imelda Yolanda Nayoan; Nurhayati Nurhayati; Puspita Sari
JURNAL AGROTEKNOLOGI Vol 8 No 01 (2014)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Banana is cultivated in Indonesia, classified in two types are plantain and banana. Utilization of the banana peel is still very limited, as animal feed, beside as waste. The purpose of this study were to determine the physicochemical characteristics of banana peels flour (mas, cavendish, barlin and susu variety). This research was condused in two stage, the first stage was banana peel flour production. The second was extraction of banana peel pectin by using water solvent as water soluble pectin (WSP), ammonium oxalate 0,5% solvent as chelating soluble pectin (CSP) and 0,05 M HCl solvent as acid soluble pectin (ASP). The data of the research were analysis by descriptive method presented in table or histogram with error bars or stdev. Physicochemical characteristic of banana peel flour the result showed that physicochemical characteristics were i.e : barlin banana peel flour had moisture content 10,81%, whiteness 67,16%, pectin fraction 0,72% (WSP), 0,78% (CSP), 1,44% (ASP); cavendish banana peel flour had moisture content 12,75%, whiteness 64,37%, pectin fraction 0,78% (WSP), 1% (CSP), 1,72% (ASP); banana peel flour milk had moisture content of 12,73%, whiteness 65,87%, pectin fraction 0,61% (WSP), 0,89% (CSP), 1,50% (ASP); mas banana peel flour had moisture content of 12,38%, whiteness: 66,01 %, pectin fraction 0,56% (WSP), 0,67% (CSP), 1,22% (ASP).Keywords: banana peel flour, physicochemical
APLIKASI VARIASI SUKROSA DAN PERBANDINGAN GELATIN-KARAGENAN PADA PERMEN JELI KOPI ROBUSTA (Coffea canephora P.) Septy Handayani; Triana Lindriati; Fuji Kurniawati; Puspita Sari
JURNAL AGROTEKNOLOGI Vol 15 No 01 (2021)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v15i01.24023

Abstract

Robusta coffee is widely cultivated in Indonesia, and it is often processed into ground coffee. In this study, coffee jelly candy was made for product diversification of coffee. In this case, gel forming agents and sugar are needed to build jelly candy texture, aroma, and taste. The aim of this research was to study the characteristics of coffee jelly candy as affected by sucrose concentration and the ratio of carrageenan to gelatin. A completely randomized design using two factors (sucrose concentration of 40% and 60%; and gelatin to carrageenan ratio of 25:75, 50:50, and 75:25 w/w) was employed. The result showed that sucrose concentrations and gelatin to carrageenan ratio significantly (α > 5%) affected texture, color, moisture content, ash content, and organoleptic parameters (preference towards color, texture, taste, and overall). However, sucrose concentration and the ratio of gelatin to carrageenan not significantly (α < 0,05%) affect antioxidant activity and polyphenol concentration. The effectiveness test showed that coffee jelly candy with 40% sucrose concentration and the ratio of gelatin:carrageenan 50:50 had the highest score with L (lightness) value of 46.79, hardness of 54.53 g/mm, moisture content of 19.26%, ash content of 1.36%, antioxidant activity of 26.63%, total polyphenol of 0.46 mg GAE/mL, preference towards color of 5.60 (rather like), preferences towards aroma of 5.83 (rather like), preferences towards taste of 5.10 (rather like), preferences towards texture of 5.13 (rather like), and overall preference of 5.57 (rather like). Keywords: carrageenan, gelatin, jelly candy, organoleptic, robusta, sucrose
KARAKTERISTIK KIMIA-SENSORI DAN STABILITAS POLIFENOL MINUMAN COKELAT-REMPAH Puspita Sari; Eksi Utari; Yhulia Praptiningsih; Maryanto Maryanto
JURNAL AGROTEKNOLOGI Vol 9 No 01 (2015)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Cacao bean and cocoa products contained flavonoid polyphenol compounds. Monomeric flavanols (catechin and epicatechin) are the major flavonoids in cocoa products that have high antioxidative properties. High antioxidant activity of cocoa made it potential to be developed into healthy drink by adding extract of spicy. The aims of this research were to characterize chemical-functional (polyphenol content and antioxidant activity), and sensory (hedonic) properties, and also polyphenol stability of spicy-chocolate beverage during storage. Spicy-chocolate beverage was made from ingredients of cocoa extract, spices extract (ginger, lemongrass, and sappanwood), and sugar. The results showed that the total polyphenol content and antioxidant activity of spicy-chocolate beverage decreased as the lower addition of cocoa extract and greater addition of the spicy extracts in beverage formulations. The sensory test showed that panelists preferred spicy-chocolate beverage formula P5 (75% of cocoa extract; 9% of sappanwood extract; 3% of lemongrass extract and 13% of ginger extract), containing the total polyphenol content of 80,77 mg/100 mL, antioxidant activity (percent inhibition) of 72,66%, and sensory (hedonic) scores of the color, aroma, taste, and overall attributes were 2,08; 1,92; 2,14 and 2,08, respectively. Spicy-chocolate beverages were stored at refrigeration temperature had polyphenol stability higher than beverage stored at room temperature.Keywords: spicy-chocolate beverage, polyphenol, antioxidant activity, polyphenol stability
FORMULASI BUBUK EFFERVESCENT SARANG SEMUT (Myrmecodia platyrea) YANG DIPERKAYA JAHE, KAYU MANIS, DAN SECANG SEBAGAI MINUMAN FUNGSIONAL Puspita Sari; Marga Neo Pratama; Jay Jayus
JURNAL AGROTEKNOLOGI Vol 9 No 02 (2015)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

As the demand for functional beverage products is increasing, the exploration of potential local herbs containing bioactive compound is important, since some had been reported to have a beneficial health effect. Therefore, this study will develop a functional beverage from anthill effervescent powder with additions of ginger, cinnamon and sappanwood. The aim of this study was to determine the physico-chemical and sensory characteristics of Myrmecodia platyrea effervescent powder drink enriched with ginger, cinnamon, and sappanwood. This functional effervescent powder was developed under different formula of the extract of Myrmecodia platyrea, ginger, cinnamon, and sappanwood. The quality of the powder was characterized by observing the solubility, polyphenol content and it antioxydative. The lowest solubility was detected in the formula of Myrmecodia platyrea, ginger, cinnamon, and sappanwood with the ratio of 50:20:15:15. However, this formula exhibiting the highest polyphenol content and antioxydative activity. Moreover, based on the sensory test, this formula was also found to be the most preferred flavor by the panelist. The radical scavenging activities of this formula was also as the highest (86%), its polyphenol content was 3.0 mg/g powder and its flavonoid content was 9.15 mg/100g powder. Therefore effervescent powder obtained from the ratio of 50:20:15:15 of Myrmecodia platyrea, ginger, cinnamon, and sappanwood is the most potential to be serve as a functional beverage. Keywords: Myrmecodia platyrea, effervescent, functional beverages, polyphenol
KARAKTERISASI TABLET EFFERVESCENT SARANG SEMUT (Myrmecodia tuberosa) – ROSELLA (Hibiscus sabdarisffa L.) BERBAHAN PENGISI MALTODEKSTRIN DAN DEKSTRIN Irma Purwati; Sih Yuwanti; Puspita Sari
JURNAL AGROTEKNOLOGI Vol 10 No 01 (2016)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (326.728 KB) | DOI: 10.19184/j-agt.v10i01.4292

Abstract

The aims of this study were to determine the characteristics of effervescent tablet using anthill-rosella ratio with maltodextrin and dextrin as a filler, and to determine the treatment with the best characteristics of effervescent tablets anthil and rosella. Anthill - rosella ratio which used in this study were 100: 0, 90:10, 80:20, 70:30, and 60:40. The results showed that anthill - rosella ratio, maltodextrin and dextrin as fillers significantly affect the characteristics of effervescent tablets. The as increated the rosella concertration, the lightness, total polyphenols and antioxidant activity were decreased, and chroma, hue, moisture content, hygroscopicity, solubility time and total anthocyanins were increased. The use of maltodextrin as filler in effervescent tablets anthill - rosella produced higher polyphenols, anthocyanins and antioxidants activity than dextrin. The best treatment of anthill - rosella ratio was 70:30 with maltodextrin as filler. That effervescent tablet had water content of 12.32%, hygroscopicity of 4,12%, soluble time of 73,15 seconds, Lighness (L) of 70,54, Chroma (C) of 20,85, Hue (H) of 89,58 (Yellow Red), polyphenol content of 5,9 mg GAE /g, anthocyanin content of 0,38 mg/g and the antioxidant activity of 53,97%.Keywords: effervescent tablet, anthill, rosella, filler, maltodextrin, dextrin
KARAKTERISASI SIFAT KIMIA, PROFIL AMILOGRAFI (RVA) DAN MORFOLOGI GRANULA (SEM) PATI SINGKONG TERMODIFIKASI SECARA BIOLOGI Subekah Nawa Kartikasari; Puspita Sari; Achmad Subagio
JURNAL AGROTEKNOLOGI Vol 10 No 01 (2016)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (440.419 KB) | DOI: 10.19184/j-agt.v10i01.4472

Abstract

MOCAF (modified cassava flour) is a product derived from cassava flour that uses the principles of fermented cassava cell modification (Subagio, 2006). During the production of MOCAF, side product in the form of starch has been produced but has not been utilized. This study aimed to assess fermentation lengths using BAL toward chemical characteristics, granule amylography and morphology. The method used was completely randomized design (CRD) with one factor, consisting of fermentation lengths of 0, 24, 48 and 72 hours, and control which were replicated (3) three times. The results of chemical characteristics showed that the longer the value of amylopectin content, total acid, total sugar, the higher the fermentation, while the pH value of reducing sugar, amylose decreased, the granular form was pockmarked and had bigger and bigger size. Amylography of pasta showed the increase in time, temperature, (PV), (TV), (FV) and decrease in (SB) and (BD). By recognizing the amylographic characteristic, the application is easier as an improver ingredient in food products associated with characteristics such as viscosity, shelf life, retrogradation and syneresis. The results showed that the length of fermentation affected the chemical characteristics, granular amylography and morphology of biologically modified starch.Keywords: lactic acid bacteria, modified starch, cassava, improver
Supporting Factors in Searching for Childbirth Assistance for the Anak Dalam Tribe (SAD) Community in Bungo Regency, Indonesia Ridwan, M; Sari, Puspita; Ningsih, Vinna Rahayu
Jurnal Aisyah : Jurnal Ilmu Kesehatan Vol 6, No 4: December 2021
Publisher : Universitas Aisyah Pringsewu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (640.915 KB) | DOI: 10.30604/jika.v6i4.813

Abstract

Maternal mortality in Jambi Province has increased from 46 cases in 2018 to 59 cases in 2019. Childbirth out in health facilities is a specific problem in this province, especially in districts with Anak Dalam Tribe (SAD) communities, one of which is a district of Bungo. SAD residents rely more on delivery assistance and general medical treatment of their citizens to someone passed down from generation to generation called Kepaco'an, a term that residents more accept than traditional midwives. This study aims to analyse supporting factors to search for childbirth assistance in this community. The results showed that there had been a division of roles between Kepaco'an and health workers (midwives), but the midwife’s roles between Kepaco’an and health workers (midwives), but the midwife’s role was trivial.  The main supporting factor is trust, where kepaco'an is passed down from generation to generation, while midwives are considered very young and inexperienced. Childbirth procedure with “jampe-jampe” makes to mother and family become calm is the next supporting factor. In addition, the cost of childbirth is cheaper and the distance to health facilities is quite far also factor in childbirth to Kepaco'an. Increasing trust in health workers is essential and cannot be ignored through a partnership pattern by assigning more experienced health workers. Continuous mentoring of SAD families with the involvement of tumenggung and Kepaco'an and shaping internal changes through midwifery education for SAD residents is an effective step in increasing childbirth with health workers, which has an impact on reducing maternal mortality in this district.  Kematian ibu di Provinsi Jambi mengalami peningkatan dari 46 kasus di tahun 2018 ke 59 kasus di tahun 2019. Persalinan yang tidak dilaksanakan di fasilitas kesehatan menjadi permasalahan spesifik di provinsi ini, terutama di kabupaten yang memiliki komunitas Suku Anak Dalam (SAD), salah satunya Kabupaten Bungo. Warga SAD lebih memercayakan pertolongan persalinan dan pengobatan umum warganya kepada seseorang yang terpilih secara turun temurun yang dipanggil Kepaco’an, sebuah istilah yang lebih diterima oleh warga daripada dukun bayi. Penelitian ini bertujuan menggali lebih dalam faktor pendukung pencarian pertolongan persalinan pada komunitas ini. Hasil penelitian menunjukkan telah terdapat pembagian peran antara kepaco’an dan tenaga kesehatan (bidan), akan tetapi peran bidan sangat kecil. Faktor pendukung utama adalah kepercayaan, dimana kepaco’an terpilih secara turun temurun, sedangkan bidan dianggap masih sangat muda dan belum berpengalaman. Prosedur persalinan dengan jampe-jampe sehingga ibu dan keluarga menjadi tenang adalah faktor pendukung selanjutnya. Selain itu, biaya persalinan yang lebih murah dan jarak tempuh ke fasilitas kesehatan yang cukup jauh juga menjadi faktor persalinan dilakukan kepada kepaco’an. Meningkatkan kepercayaan kepada tenaga kesehatan menjadi hal penting yang tidak dapat diabaikan melalui pola kemitraan, tentunya dengan menugaskan tenaga kesehatan yang lebih berpengalaman. Pendampingan keluarga SAD secara kontinue dengan keterlibatan tumenggung dan kepaco’an serta membentuk perubahan internal melalui pemberian pendidikan kebidanan bagi warga SAD merupakan langkah efektif dalam peningkatan persalinan ke petugas kesehatan yang tentunya berdampak pada penurunan angka kematian ibu di kabupaten ini.
Transformasi Sistem Pertahanan Siber Indonesia dengan BSSN Sebagai Poros & Motor Penggerak Menuju Angkatan Siber Mandiri di Masa Depan Adma, Arinaldo; Surbakti, Yusuf Marsel; Sari, Puspita
Jurnal Kajian Stratejik Ketahanan Nasional Vol. 6, No. 1
Publisher : UI Scholars Hub

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Abstract

Abstract Cyber threats are becoming more widespread due to the increasing digitalization in all sectors and entities which include individuals, businesses, and government. To maintain stability, economic growth, and national sovereignty, it is essential for country to have a comprehensive and effective cyber threat prevention and management system. In 2023, Lemhanas proposed a strategy to develop cyber forces as a new branch in the Indonesian national army structure to face the dynamics of the strategic environment. However, the current limitations in digital talent, ICT infrastructure, management systems, and funding pose challenges in implementing this strategy. This research aims to find a middle-way option to strengthen cyber resiliencies within Indonesia’s existing limitations by studying existing literature. The analysis recommends transforming the cyber defense system using the existing organizational posture with BSSN as the main axis. This step can act as a short-term milestone towards developing cyber forces in the medium and/or long term. Keywords: Cyber Threats, National Cybersecurity Defense System, Cybersecurity, Cyber Army, Cyber Transformation
PERBANDINGAN ANTARA KETERAMPILAN MEMBACA DAN KETERAMPILAN MENYIMAK DALAM MEMPEROLEH INFORMASI DARI MEDIA MASSA PADA SISWA KELAS VII SMP NURUL QOMAR PALEMBANG Sari, Puspita; Agustina, Juaidah
Parataksis: Jurnal Bahasa, Sastra, dan Pembelajaran Bahasa Indonesia Vol. 6 No. 1 (2023): Parataksis: Jurnal Bahasa, Sastra, dan Pembelajaran Bahasa Indonesia
Publisher : Universitas PGRI Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31851/parataksis.v6i1.12573

Abstract

This study identified and described the comparison between reading skills and listening skills in obtaining information from the mass media in class VIII students of SMP Nurul Qomar Palembang. The method used in this research is descriptive and comparative. Research data obtained through test techniques and questionnaire techniques. Based on the results of the research, conclusions were obtained, namely the results of data analysis and discussion of the effectiveness of comparisons between reading skills and listening skills in obtaining information from the mass media in class VIII students of SMP Nurul Qomar Palembang. The mean value of the reading test for class VIII A students as a reading group was 74.8, the mean score for listening tests for class VIII B students as a listening group was 68.19 (74.8 > 68.19) and in obtaining information between reading skills and listening there is no significant difference.
Co-Authors - Wiendartun . Asparian, . . Sukatiningsih . Sukatiningsih A.R, Rahmi Abi, Antonius Remigius Achmad Subagio Adelina Fitri Adi Santoso Aditya, Amalina Cahya Aditya, I Kadek Adma, Arinaldo Afrinaldi, Rolly Ahera Ashari , Ahera Ashari Albari, Rahmat Rafi Alviani, Tantri Rizki Amany, Natasya Zalta Amimr, Andy Amiratun, Silvia Anabela, Aisha Anak Agung Gde Rai Arimbawa Andre Rachmat Scabra Andriani, Rina andriyani, fatimah Anisa Anisa Anny Sovia Anriana, Nina Antari, Dwi Apriliyasaragih, Enzel Arachman, Beryl Khalif Arif Rahman Aristo, . Armaidi Darmawan Arseto, Dedy Dwi Ashar Nuzulul Putra Aspadiah, Vica Asrinawaty, Andi Nur Asrul Sani Astutik , Widya Aulia, Sevina Azhar Azhar Azhari, M. Rifqi Azmi , Muhammad Ali B.P, Herman Baehaqi Bafadal, Mentarry Bakti Setyadi Bangun, Ika Agustina Br Barokatun Hasanah, Barokatun Baroroh Lestari Boy Arief Fachri Budesri, Puja Budi Aswin Butar, Marta Butar Butar-butar, Marta C Hanny Wijaya Cholisoh, Siti Nur Citra Asmara Indra CM Simatupang, Ervina D Sitanggang, Hendra Dahlia Dahlia Dani Gustaman Syarif Dedi Irwanto, Dedi Derniati, Neris Desmelati Desmelati Dewi Astuti Purnama Sari Dewi Fadilasari Dian Agustia Dianita, Dianita Dindyal, Jaguthsing Dondin Sajuthi Effendi, Firman Efitra Eka Daryanto, Eka Eksi Utari Ely Susanti Evy Wisudariani Fahri, Chairul Faisal, Atikha Fakhraini Fajrina Hidayati Fauzan, Nabil Febrianti S., Anisa Putri Frihatin, Gita Fristiohady, Adryan Fuji Kurniawati Futri, Selli Gaol, Miranda Lumban Gina Andyka Hutasoit Ginting, Irma Kristiani Br Girsang, Monica Evi Fania Guspianto Guspianto Gustiawati, Resty Hadiyan, Aris Hajizah, Mimi Nur Halim, Rd. Haqqi, M Hibatul hartadi, alvin febri Hasanah, Putri Amalia Hasibuan, Khadijah Helmi Suryani Nasution Hendra Dhermawan Sitanggang Hero Gunawan Herwansyah Herwansyah, Herwansyah Hidayana, Nur Hubaybah, Hubaybah Hulaila, Saskia Husain, Farid Husnarika Febriani, Husnarika Ibrahim, Agus Malik Imelda Yolanda Nayoan Ina Indah Puspasari Kiay Demak Indah Zhafirah, Annisa Intan Sari Iriantini, Sri Irma Purwati Islamiwati, Dian Ismah, Iffah Zatil Ismi Nurwaqiah Ibnu Isnalita Isnalita, Isnalita J. Tandirerung, Fistra Jay Jayus Johan, Muhammad Juaidah Agustina, Juaidah Juliana, Fitri Julianti Julianti, Julianti Kasyani, Kasyani Kemimaro, Fathannah Khaerurrafiah, Ery Khairuna Khairuna Khairunnisa Khairunnisa Kiay Demak, Indah Pupasari Kumala Sari, Filma Kusumawati, Nila La Ode Reskiaddin Lasmana, Mienati Somnya LITBAGAY, ANNE JULITZA Liviana, Theresia Liyanti, Lisda Luthfi Al Ansyari, Muhammad M. Irsyad M. Ridwan M. Ridwan M. Ridwan M. Ridwan M. Ridwani, M. Ridwani Maesanah, Widia Maf’ulah, Maf’ulah Mahesa, M. Asfiandi Marbun, Tesalonika Graciella Marga Neo Pratama Marliana, Nanda Marta Butar Butar Maryanto - Mashuri Mashuri Maulidya Istiqomah, Nuralifah Medianto, Felix Meilinda Meilinda Meliani, Meliani Mochtar Marhum Muammar, Lalu Muhammad Abib mudjisusatyo, yuniarto Muhammad Alwi Muhammad Iqbal Muhammad Ridwan Muhammad Rifqi Azhary muhammad rizky, muhammad Muhammad Syukri Muhti, Rahmadillah Mukhammad Fauzi Muzuni, Muzuni Nadia Nadia Nadwa, Zafira Nadwa, Zavira Naibaho, Tyoma Saryance Nainggolan, Septri Monalisa Nani Yulianti Nasrun Nasrun Nasution, Helmi Suryani Natalia, Igles Natami, Rehan Tri Na’Im, Andiko Neonbeni, Yohanes Ng, Swee Fong Ningsih , Vinna Rahayu Ningsih, Sri Tuti Ningsih, Vina Rahayu Norhapifah , Hestri Novita Eka Rini, Willia novita, willia Novramanda, Atisa Nugraha, Deden Novan Setiawan Nugroho, Alfan Nur Fadhilah Nur Muhammad Firmanda Nurfadila Nurhayati Nurhayati NURIYAH Nuriyah, Rini Putri Nursaimatussaddiyah, Nursaimatussaddiyah Oka Lesmana, Oka Padalia, Andi Padang, Chusnul Maqfira Andi Padang, Chusnul Maqfirah Andi Pamulaan, Alif Bahtiar Prabawati, Dewi Purno, Marhaendro Purwantiningsih Sugita Purwanto, Swida Putra, Adrian Tri Putra, Aldrian Tri Putra, Iwan Putri, Fitria Eka Rachman, Dendy Januari Rahayu Ningsih, Vinna Rahmadani, Dwika Rahmadani, Nurfadillah Raiyasmi, Dean Ramadhan, Nadila Ramadhani, Riski Saskia Ramadhani, Rizky Barkah Rambe, Ade Mahri Kurniawan Rambe, Multisari Rangkuti, Irsan Reinaldo, Poldo Rekiaddin, La Ode Restu Restu Rezer, Yuni Dita Rianti Ridha, Irfan Rika P, Prasetyan Rina Nofri Enis Rinaldi, Shirin Ebadi Riono, Yoyon Risnawati Risnawati Rizky Adiputra Rosnelli, Rosnelli Rozalia Rumaisha-Zuhriansyah, Rayya Rupawan, I Kadek Rusdianto, Fahrul Rusmiyati Rusmiyati, Rusmiyati Rusyan, Susiyanti Sadila, Andi Safutro, Syaifudin Hadi Sahidin . Salsabilah, Katherin Saputra, Oktoviandri Saputri, Serly Ananda Sarfirriska, Sarfirriska sari, Pramita Satria Putra Utama SAUT PURBA Sayuti, Solihin Sela Indria Sari Septania, Windi Septia, Munila Septy Handayani Setyowati, Widya Shaghira, Alyasha Shutler, Paul Maurice Edmund Siahaan, Putri Melani Sih Yuwanti Sihotang, Serly Marisa Pataysia Silvia Marwati Perdana Silvia Mawarti Perdana Simanjuntak, Ermida Simatupang, Ervina CM Situmeang, Boima Situmorang, Ayu Angelica Solihin Sayuti Solly Aryza Sriwijayanti, Sriwijayanti Stanislaus Riyanta Subekah Nawa Kartikasari Subhan, Muhammad Ferindin Nuha Sukarman Purba Sumarni Sumarni Suparmi, Etty Surbakti, Yusuf Marsel Surianti Suryaman, Ade Susvira, Dian Sutarsi, Suratsi SYAHRIAL SYAHRIAL Syahrul Munir Syakhruni, Syakhruni Syaputra, Razy Syaridayanti, Yulti Tamba, Masli Tandiea, Nirmala Sari Tandirerung, Fistra J. Tenriawaru Eka Pratiwi, Tenriawaru Terzaghi, Muhammad Titan Tia Wida Ekaputri Tikayani Manik, Manuella Triana Lindriati Triwulan Tutu, Arlin Rinni Unang Supratman Usi Lanita Usman, Ahera Ashari Utama, Bobby Indra Utami, Cahyani Risty Vera Diana Towidjojo Verawaty Verawaty Vinna Rahayu Ningsih, Vinna Rahayu Virly, Tri Yolanda Vitawati, Vitawati Wahyudin Wahyudin Wahyuni, Rossa Dwi Wardhan, Utari Christya Watiningsih, Lusi Karlina Wayan Arya Paramarta Wibisono, Abdillah Wibisono, Adam Ashabil Wibowo, Raden Dennis Ksatria Widiyanto, Holisha Wijayanti, Zilzikridini Winayanti Wulandari, Nabila Yhulia Praptiningsih Yoesgiantoro, Donny Yoga Sindi Pribadi Yoga Sindi Pribadi Yuli Fitriana Yuliarso, M.Zulkarnain Yulpiana Yusril Ihza Mahendra Yusya Zamzani, Muhamad Imron Zuitasari, Andini Zunina, Puti