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All Journal Jurnal Pembangunan Pendidikan: Fondasi dan Aplikasi Jurnal Ilmiah Farmasi EKSAKTA: Journal of Sciences and Data Analysis Berkala Perikanan Terubuk Jurnal Kesehatan Reproduksi Jurnal Ekologi Kesehatan Journal of Education and Learning (EduLearn) Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Jurnal Matematika & Sains LINK Jurnal Ilmiah Universitas Batanghari Jambi INKUIRI : Jurnal Pendidikan IPA Adi Widya : Jurnal Pengabdian Masyarakat KEUDA : JURNAL KAJIAN EKONOMI DAN KEUANGAN DAERAH Criksetra: Jurnal Pendidikan Sejarah Jurnal Kebidanan Indonesia Patria : Jurnal Pengabdian Kepada Masyarakat Edudikara: Jurnal Pendidikan dan Pembelajaran jurnal abdimas saintika jurnal dikdas bantara Proceeding Biology Education Conference Midwifery Care Journal Jurnal Pengabdian Mandiri JURNAL AGROINDUSTRI HALAL Pancaran Pendidikan Gaster Jurnal Bintang Pendidikan Indonesia Simpati: Jurnal Penelitian Pendidikan dan Bahasa Depik Jurnal Ilmu-Ilmu Perairan, Pesisir dan Perikanan Sintaksis: Publikasi Para Ahli Bahasa dan Sastra Inggris Jurnal Riset Rumpun Ilmu Pendidikan (JURRIPEN) Pragmatik : Jurnal Rumpun Ilmu Bahasa dan Pendidikan International Journal of Community Engagement and Development Quantum Wellness : Jurnal Ilmu Kesehatan Depik Jurnal Ilmu-Ilmu Perairan, Pesisir, dan Perikanan Jurnal Intelek Insan Cendikia Hadlonah : Jurnal Pendidikan dan Pengasuhan Anak Jurnal Penelitian Pendidikan International Conference on Digital Advanced Tourism, Management, and Technology
Suparmi Suparmi
Program Studi Ilmu Fisika, Program Pascasarjana Universitas Sebelas Maret Surakarta
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Veterinary Other

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The Implementation Of Essay Grading To Analyze Concept Understanding Profile Of Heat And Temperature Dewi Ratnasari; S Sukarmin; Suparmi Suparmi
Pancaran Pendidikan Vol 6, No 2 (2017)
Publisher : The Faculty of Teacher Training and Education The University of Jember Jember, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (913.598 KB) | DOI: 10.25037/pancaran.v6i2.22

Abstract

The aim of this research is to analyse concept understanding profile of heat and temperature by applying essay grading technique. This research is a descriptive research using quantitative approach. The subjects of the research are 10th-grade students in Surakarta academic year of 2016/2017. The number of samples was 95 students. Sample selection technique used purposive sampling that selected students from high, medium and low categorised school. Data were collected from test and interview. Before the questions were tested to the research subjects, the essay questions were validated by experts. Based on the result and data analysis, concept understanding profile of 10th-grade students in Surakarta on heat and temperature as follows: 6,32% students in the high category, 42,11% in an adequate category, 45,26% students in a low category is and 6,32% in the very low category.
QUALITY CHARACTERISTICS OF HAKAO DIM SUM SKIN FORTIFIED WITH SEAWEED FLOUR (Eucheuma cottonii) Dian Febi Yolanda; Suparmi Suparmi; Sumarto Sumarto
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

ABSTRACT This study aimed to determine the texture characteristics of hakao dim sum wrappers fortified with seaweed flour (Eucheuma cottonii). The research method used was a non-factorial Completely Randomized Design (CRD) with 4 levels of treatment, namely K0 (0% seaweed flour), K1 (60% seaweed flour) K2 (70% seaweed flour) K3 (80% seaweed flour). The test parameters were organoleptic quality analysis of appearance, flavour, taste, and texture. The results showed that dim sum hakao wrappers fortified with 80% seaweed flour (Eucheuma cottonii) (K3) had a significant effect on organoleptic quality characteristics (appearance, flavor, and texture) at the 95% confidence level. The organoleptic quality value of the best treatment was K3 (80% seaweed flour), with organoleptic value of yellowish white appearance (8.15), slightly seaweed flavour (5.45), chewy and pliable texture (7.99), while the taste had sidnificant effect on K0 treatment, namely neutral taste, without seaweed flour (7.51)Keywords: Characteristics, Eucheuma cottonii, hakao dim sum wrappers.
FORTIFICATION OF THE BIANG FISH (Ilisha elongata) ON THE SENSORY QUALITY OF TORN BREAD Ahmad Suni; Sumarto Sumarto; 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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Abstract

ABSTRACT            The aim of this study was to determine the best quality characteristic of torn bread fortified with I. elongata flour with different concentrations of I. elongata using organoleptic parameters. The material used in this studied I. elongata purchased directly from fishermen in Selat Panjang, Kepulauan Meranti. The design of this studied an experiment with the manufacture of torn bread fortification of I. elongata flour with non-factorial complete random design consisting of 4 treatment level was P0 (0 g of I. elongata flour), P1 (12.5 g of I. elongata flour), P2 (25 g of I. elongata flour) and P3 (37.5 g of I. elongata flour) with sensory analysis included appearance, aroma, taste and texture. Panelists assessment results showed the best concentration was P1 treatment (12.5 g of I. elongata flour) with the appearance quality test results 8.47±0.05ab; the aroma 8.68±0.17b; taste 8.25±0.14bc; and rate of textures 7.91±0.18ab.Keywords: Concentration, fortification, I. elongata, quality, torn bread.
STUDY OF FRESHWATER LOBSTER (Cherax quadricarinatus) FLOUR CHARPAS FLOUR FORMULATION ON CONSUMER ACCEPTANCE Dedi Arisandi; Desmelati Desmelati; 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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Abstract

AbsctractThis study aimed to determine the effect of the formulation of freshwater carapace flour crackers (Cherax quadricarinatus) on consumer acceptance of the crackers produced. This study used experimental methods. The experimental design used was a complete non-factorial randomized design with four levels of treatment, namely D0 (without the addition of carapace flour), D1 (addition of 5% carapace flour), D2 (addition of 10% crayfish carapace flour), D3 (addition of 15% crayfish carapace flour). The tested parameters were organoleptic tests (taste, appearance, aroma, and texture), and flower power tests. The results showed that the addition of carapace flour (Cherax quadricarinatus) had a significant effect on organoleptic quality (taste, appearance, aroma, texture) with the D2 treatment being the best treatment because it was preferred by the panelists. Meanwhile, based on the flower power, D0 was the best treatment with a D0 value of 0.63 cm.Keywords: by product, crackers, flour, freshwater lobster carapace .
UTILIZATION OF MANGROVE FRUIT (Sonneratia caseolaris ) AS A PRESERVATIVE TILAPIA (Oreochromis niloticus) Laila Umaya; Suparmi Suparmi; Sumarto Sumarto
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

ABSTRACTTilapia is a food ingredient that is easily subject to decay and damage (perishable food). This damage can occur biochemically as well as microbiologically. Mangrove fruit (Sonneratia caseolaris) contains antibacterial compounds that can inhibit the growth of microorganisms that cause decay in fishery products. Therefore, this study was conducted to determine the effect of the concentration of mangrove fruit extract on the preservation of tilapia (Oreochromis niloticus). The soaking treatment of mangrove fruit extract used concentrations of 0%, 2%, 3% and 4%. This study used a non-factorial complete randomized design (CRD). The tested parameters were organoleptic including appearance values (eyes, gills, mucus), odor values, incision values, and texture values. The results showed that the most effective treatment for preservation using mangrove fruit extract in tilapia was soaking with a concentration of 4%, having an organoleptic value of eye appearance of 7.67 (convex eyeballs, cornea and clear pupils), gill appearance 7.44 (dark red gills), body surface mucus 7.53 (clear, transparent mucus layer), tilapia smell 7.36 (fresh smell, type specificity), tilapia meat 7.53 (brilliant meat incision), texture value 7.84 (dense, compact and elastic texture). The best treatment can inhibit bacterial growth and maintain the quality of tilapia. Keywords: Mangrove, Organoleptic, Tilapia
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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Abstract

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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Abstract

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
THE EFFECT OF ADDITION FISH FLOUR (Ilisha elongata) ON THE QUALITY OF BISCUIT Usman Jujur Siregar; Sumarto Sumarto; 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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Abstract

ABSTRACTBiang fish has the characteristic of having fine spines with a high amount of production (670,800 tons in 2019). The use of biang fish can be used as processed products as a food diversification effort, such as biscuit products. This study aimed to determine the best quality of biscuits added with biang fish flour using different concentrations of biang fish flour with organoleptic parameters. The study used an experimental method with the addition of a different source of fish meal, namely 0%, 2%, 4%, 6%, and 8%. The results showed that biscuits with the addition of 4% biang fish flour were the best treatment with a face value (8.83) with yellowish features, texture (8.60) with a mixture of brittle and dry, aroma (8.92) with a mixture of distinctive aromas biscuits and flavors, and taste (8.89) with delicious and savory characteristics.Keywords: biscuit, Ilisha elongata, fish folour..
Storage Time of Freshwater Lobster (Cherax quadricarinatus) with Green Betel Leaf Anesthesia (Piper betle L) Muhammad Haekal Tiftazani; Suparmi Suparmi; Sumarto Sumarto
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.50.3.1619-1623

Abstract

Freshwater lobster (Cherax quadricarinatus) is a freshwater fishery commodity that has a very promising selling price. The price of live freshwater lobster can be sold up to Rp. 250,000/kg and frozen to death at a price of Rp. 100,000 in Pekanbaru. The export value of lobster commodities in Indonesia grows by an average of 3.54% per year. One way to maintain the life of the lobster during the lobster export process is by means of a dry system of live transportation. Giving natural anesthetics can use green betel leaf extract. The purpose of this study was to determine the storage time of freshwater crayfish (Cherax quadricarinatus) given natural anesthesia with green betel leaf extract (Piper betle L). This study used a laboratory experimental method with a non-factorial completely randomized design (CRD) as the treatment was storage time consisting of 4 levels of treatment, namely 6, 12, 18, and 24 hours and repeated 3 times. The test parameters of this study were the length of time awake, survival, and body weight loss of lobster during storage. The best treatment in this study was K2 a storage time of 12 hours getting survival rates of up to 90% and body weight loss during storage of 3%.
UPAYA MENGURANGI DISMENORE PRIMER DENGAN EKSTRAK JAHE ASAM JAWA PADA MAHASISWI KEBIDANAN STIKES AISYIYAH SURAKARTA Suparmi Suparmi
Gaster Vol 14 No 2 (2016): AGUSTUS
Publisher : P3M Universitas 'Aisyiyah Surakarta

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Abstract

Dismenore adalah nyeri haid yang dapat mengganggu aktivitas sehari-hari seperti tidak masuk kerja atau sekolah, apabila masalah ini tidak segera di atasi akan merugikan. Tujuan; Mengetahui efektivitas ekstrak jahe merah dan asam jawa terhadap penurunan dismenore primer pada mahasiswi Kebidanan STIKES Aisyiyah Surakarta. Metode: Penelitian quasi experiment dengan non-equivalent pretest-postest with control group, pengambilan sampel kuota sampling. Jumlah sampel 36 subyek (18 kontrol dan 18 intervensi). Kelompok perlakuan diberikan ekstrak jahe merah dan  asam jawa 2x1 kapsul selama 5 hari dosis jahe merah 250 mg dan asam jawa 100 mg. kelompok kontrol mendapatkan kapsul yang berisi tepung amilum, diminum 2 hari sebelum menstruasi dan 3 hari saat menstruasi. Nyeri diukur dengan Numeric Rating Scale (NRS). Uji statistik dengan Wilcoxon Sign Rank Test dan Mann-Whitney. Hasil: Terjadi penurunan skala nyeri dismenore primer setelah diberikan ekstrak jahe merah dan asam jawa pada kelompok perlakuan pada hari ke-1 sampai ke-3 (p=0,000<α=0,05) sedangkan pada kelompok kontrol tidak mengalami penurunan secara signifikan (hari 1 p=0,527; hari 2 p=1,00; hari 3 p=0,655>0,05). Tidak ada hubungan antara umur, usia menarche dan lama menstruasi terhadap penurunan dismenore primer (p=0,827;0,639;0,0,649> α=0,05). Kesimpulan: Pemberian ekstrak jahe merah dan asam jawa selama 5 hari efektif terhadap penurunan dismenore primer
Co-Authors Abdul Majid Abdurrahman Afifi Achmad Noerkhaerin Putra Adhariyah Adhariyah Ahmad Suni Aksin Munawar Alfath Rosyada Rokhim Alvian Dinata Amal Fadholi Aminuyati Amsal Rijal Nasution Ananda Feby Andalan Tri Ratnawati Andalan Trin Ratnawati Andri Juwira Anwar Anissa Rizkianti Annisa Indah Damayanti Annisha Dyuli Adha Arif Setiadi Tamimy Aris Santjaka Asih Triastuti Aslamiah Aslamiah Asmawati Widya Lestari Asri Sudaryati Astrid Indah Istiningrum Atna Fresh Violina Marrysca Aulia Faradila Aulia Hidayati Ayuningtias widia putri Baskoro Adi Prayitno Candra Arjuna Cari Cari Celia Cinantya Charles Parningotan Haratua Simanjuntak Daffa Ramadhan Dahlia Dahlia Dahlia Dahlia Dania Rahma Danny Handoko Danny Handoko Darwin Suar Bhekti Dedi Arisandi Desmelati Desmelati Dewi Ratnasari Dewita Buchari Dewita Dewita Dian Febi Yolanda Dinda Legita Dwi Sari Ida Aflaha Dwi Wendra Dya Qurotul A’yun Edison Edison Elma Novianti Erminingsih Erminingsih Ervian Arif Muhafid Farihatul Faizah Laela Fina Rahmadhani Fitri April Yanti Fitria Wahyu Pinilih Franklin Yobel Sitohang Fuadi Susilo Galuh Juniarto Gema Asti Melinda Hady Anshory Hanum Syifa Rafsanjani Hapsari, Wanodya Hasnah Dewi Nasution Hasyim Hasyim Heny Lestary Herman Ari Martono Herry Kiswanto Hikmah Hikmah Hildagardis Meliyani Erista Nai Holyness Nurdin Singadimedja Ibrahim Teguh Prawira Ika Saptarini Indarwati Indarwati Indhah Permatasari Indica Yona Okyranida Ira Sari Ira Sawitri Irsan Taufik Jamhari Jamhari Jesika Gembira A Rajagukguk Julian Suhrawardi Karnila, Rahman Karnila Katimo Katimo Kenti Feoni Alda Sari Khoirotun Asma Kiki Aliandi Siregar Laila Umaya Linda Novitayani Lolyta Fournia Sari M. Haekal Tiftazani Marvel Rolando Simbolon Maryatun Maya Fitri Zuly Mery Sukmiwati MI Ekatrina Wijayanti Michael Wilson Miftahul Amalia Rizki Mohammad Masykuri Muhamad Irkham Luthfi Ansori Muhammad Adnan Wazan Muhammad Fitrah Raffi Akbar Muhammad Haekal Tiftazani Mujazin Mujazin Mukodi Mukodi Mushelpi Mushelpi Mutiah Pratama Suri N. Ira Sari Nelly Indrayani Nonoh Siti Aminah Novi Dwi Ariani Novita Indriani Nur Rokhim Nurchayati Nurchayati Nurhayati Nurhayati Nurul Desy Saputri Oxzy Yoga Pratama Phopy Dwi Pratiwi Prihantoro Eko Sulistyo Prisca Petty Arfines Purnama Dewi Putri Wardani Purwo Suyono Rafika Monaliza Rahma Dania Rahman Hidayat Rajiv Ramandha Putra Restu Anggraeni Retno Dewi Kurniasari Revi Susanti Rima Angelina Rina SW Risky Amalia Rizki Syakbana Nasution Rokhimin Rokhimin Rosmaniar Rosmaniar S Sukarmin Sahrul Sahrul Santhy Wisuda Sidauruk Sarwanto Sarwanto Sholihah, Andri Nur Siti Masitoh Sitti Halimah Slamed Nuryal Sri Widodo Suciati Sudarisman Sugiharti Sugiharti Sugiharti Sugiharti Sugiyarto Sugiyarto Sujiyani Kassiavera Sukardi Sukardi Sukarmin sukarmin Sukarmin Sukarmin Sukirno Mus Suliman Suliman Sulistyaning Kartikawati, Sulistyaning Sumarto Sumarto Sumiyati Sumiyati Sunarto Sunarto Supriatna Supriatna Tatik Pujiastuti Tri Hartini Trie omitha purba Triyono Triyono Umi Afriana Usman Jujur Siregar V. Sri Sumijati, V. Sri Viska Inda Variani Widha Sunarno Widiastuti Widiastuti Winarni Winarni Wita Oktaviana Yoanes Namora Sembiring Yoga Rakasiwi Pratama Yulia Dewi Puspitasari Zela Arniyanti Zunicha Lany