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Mardiah
Magister Teknologi Pangan, Universitas Djuanda
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Pengaruh Terapi Bekam terhadap Penurunan Tekanan Darah pada Penderita Hipertensi di Rumah Sehat Ibnu Sina Palembang Mardiah Mardiah; Dedi Pahrul; Lily Marleni; Adi Saputra; Ematiyana Ematiyana
Jurnal Surya Medika (JSM) Vol 7 No 2 (2022): Jurnal Surya Medika (JSM)
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/jsm.v7i2.3239

Abstract

The prevalence of hypertension in 2015 was 34.1%, and in 2018 it increased by 34.1%. Hypertension was caused by an increase in blood pressure. Prevention of hypertension can be done by nonpharmacological treatment with cupping therapy. This study aimed to determine the effect of cupping therapy to decrease blood pressure of patients with hypertension at Ibnu Sina clinic Palembang. The quantitative pre-experimental research with a one-group pretest-posttest design approach. The sample of this study was 45 patients with hypertension. The study was done at the Ibnu Sina clinic on the 20th –30th of June 2021. The results showed that the systolic blood pressure before cupping therapy was 153.20 mmHg and the average diastolic blood pressure was 98.60 mmHg. In contrast, after cupping therapy, the results showed that the mean systolic blood pressure was 98 .60 mmHg and the mean diastolic pressure was 91.20 mmHg. Based on the statistical test, it was found that the p-value was 0.000. it means that systolic blood pressure was affected before and after cupping therapy. It is hoped that the results of this study can improve services for patients with hypertension-related to cupping therapy in lowering blood pressure and can provide knowledge for therapists about the effect of cupping therapy on decreasing blood pressure in patients with hypertension. The sample was 18 respondents who were postoperative appendectomy patients at the AR Bunda Prabumulih Hospital. This research was conducted in 2021. The observation sheet was used to collect the data. The research data were analyzed using the Wilcoxon Signed Ranks Test. Based on the results of data analysis with the Wilcoxon test, it showed a significant effect between the average pain scale before and after giving back massage with a p-value of 0.000 < (0.05) Ha accepted. In other words, it can be concluded that there was an effect of back massage on the pain scale in postoperative appendectomy patients at the AR Bunda Prabumulih Hospital. Based on this research, it is recommended for health practitioners to apply nonpharmacological therapy techniques and pharmacological treatment; one of those techniques is back massage, which effectively reduces pain scale.
GAMBARAN FAKTOR-FAKTOR EKSTRINSIK YANG MEMPENGARUHI TERBENTUKNYA BATU GINJAL Mardiah " "; Sofiana " Nurchayati; Fathra Annis Nauli
Jurnal Online Mahasiswa (JOM) Bidang Ilmu Keperawatan Vol 4, No 1 (2017): WISUDA APRIL 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Ilmu Keperawatan

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

Abstract

Abstract  Kidney stones is one of urinary tract disease that is caused by solid object at urinary tract. Factors that affecting the formation of kidney stones have to be known for recurrence  prevent and other complication. The purpose of this research was to know the overview of extrinsic factors that affecting the formation of kidney stones at Arifin Achmad Hospital Pekanbaru. The research design was descriptive study with restrospective approach. Samples were 30 patients that was taken by inclusion criteria that using consecutive sampling. The instrument was questionnaire about each variable. This research used univariate analysis to know distribution of frequencies. The result showed the most of patients environment have effected the formation kidney stones about 20 patienst (66,7%), the most of patients ensured adequate intake of fluid about 17 patients (56,7%), half of patients often consumed protein about 15 patients (50%), the most of patients consumed food containing calcium and phosphor about 16 patients (50,4%), the most of patients consumed food containing uric acid about 19 patients (63,3%), the most of patients consumed food with oxalate resource about 16 patients (53,3%), the most of patients often consumed food with citric acid resource about 16 patients (53,3%), and the most of patients about 17 patients (56,7%) had long sitting factor at work. The results of this study are expected to be the initial data to increase and develop the research that related the outside factors of the formation of kidney stones and  as inputs for students that will do further research. Keyword: Extrinsic Factors, Kidney Stones
Peningkatan Kreativitas Siswa Melalui Pemanfaatan Bunga Telang Menjadi Sirup di SMP NU Medan Tuti Wardani Siregar; Dini Novita Sari; Chandra Sigalingging; Dewi Novina Sukapiring; Lily Novianty; Juhardi Sembiring; Nelfita Rizka S. Depari; Khairuna Utami; Emma Fadhilah; Mardiah Mardiah; Saiful Amir; Furqan Khalidy
Jurnal Abdi Masyarakat Indonesia Vol 4 No 3 (2024): JAMSI - Mei 2024
Publisher : CV Firmos

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54082/jamsi.1130

Abstract

Bunga telang atau butterfly pea, memiliki nama latin Clitoria ternatea L. Disebut butterfly pea karena bentuknya menyerupai kupu-kupu. Tanaman yang hidupnya merambat ini dipercaya memiliki segudang manfaat untuk kesehatan. Bunga ini, dapat digunakan sebagai tanaman obat karena adanya senyawa kimia yang terkandung di dalamnya seperti: saponin, Flavonoid, alkaloid, Ca-oksaat dan sulfur. Bunga ini juga dimanfaatkan untuk mengobati mata, sedangkan rebusan akarnya digunakan sebagai obat untuk menghilangkan dahak pada bronkitis kronis, menurunkan deman, serta iritasi kandungan kemih dan saluran air seni. Melihat manfaat bunga telang yang bagus untuk Kesehatan perlunya dimanfaatkan untuk memenuhi kebutuhan sehari-hari. Proses pembuatan sirupcukup mudah, yakni dengan cara mengeringkan Bunga Telang dibawah sinar matahari, kemudian diseduh dengan air panas sehingga menghasilkan biang bunga telang, selanjutnya kita menyediakan gula pasir yang sudah dicairkan, selanjutnya kita menyatukan biang bunga telang dengan gula cair sehingga menjadi sirup bunga Telang. Tujuan kegiatan pengabdian ini dapat dicapai dengan baik berdasarkan ketertarikan siswa/siswi kelas VII SMP NU Medan terhadap pembuatan sirup dari bunga Telang.
Perancangan Sistem Monitoring Karyawan Berbasis Android Di Universitas Nahdlatul Ulama Sumatera Utara Furqan Khalidy; Mardiah Mardiah; Saiful Amir; Kiki Dwi Saputri
JURNAL UNITEK Vol. 16 No. 2 (2023): Juli - Desember
Publisher : Sekolah Tinggi Teknologi Dumai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52072/unitek.v16i2.671

Abstract

Kedisiplinan merupakan salah satu factor penting yang dapat membuat maju suatu instansi. Banyak sekali instansi yang berkembang dan memiliki citra yang baik dimata masyarakat bukan karena produknya yang bagus namun karena kedisiplinan para karyawan yang menyebabkan kinerja pelayanan kepada pelanggannya meningkat. Seperti halnya pada Universitas Nahdlatul Ulama Sumatera Utara, dapat berkembang menjadi lebih baik lagi hanya dengan melakukan kedisiplinan kepada para pegawainya baik itu staf kependidikan ataupun staf pendidik (Dosen). Selama ini, kedisiplinan pegawai hanya dimonitor berdasarkan absensi elektrik yang disediakan pihak universitas. Namun yang menjadi permasalahan adalah keberadaan si pegawai. Pada sistem android saat ini, ada teknologi GPS (Global Positioning System) yang dapat memberikan informasi lokasi pengguna. Sehingga dengan mengembangkan aplikasi android, pihak universitas akan dapat mengakses lokasi pengguna aplikasi. Hal ini dapat menyelesaikan permasalahan yang terjadi di Universitas Nahdlatul Ulama Sumatera Utara
Pelatihan Menulis Pantun Dengan Model Concept Learning, Quantum Learning Dan Motede Menulis Berantai Mardiah, Mardiah; Napratilora, Martina
Jurnal Pengabdian Masyarakat Gemilang (JPMG) Vol. 4 No. 1 (2024): Januari 2024
Publisher : HIMPUNAN DOSEN GEMILANG INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58369/jpmg.v4i1.160

Abstract

This study aims to improve PGMI student’s ability in STAI Auliaurrasyidin in wariting a research paper like a pantun. One of ways to improve the student’s ability I writing a research paper is introducing and teaching them about teaching and learning model of concept learning, quantum learning, and method of chain writing. The advantages of this study is the college students have ability in using the model and method in writing a pantun. Concept learning model, quantum learning, and chain writing method is one of ways that can be used in writing a pantun.
Identifikasi Titik Kritis Kehalalan Bahan Nabati Dan Produk Turunan Bahan Nabati Jumiono, Aji; Mardiah, Mardiah; Amalia, Lia; Puspasari, Erna
Jurnal Ilmiah Pangan Halal Vol. 5 No. 1 (2023): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v5i1.9998

Abstract

Materials derived from plants (vegetable) are basically halal because there is no shari'a argument which specifically mentions the prohibition of the types of materials derived from plants, but if they have been processed using additives or processing aids that are not halal then the status of the product may become non-halal. . This paper uses a review of literature from various main references in the criteria for halal certification and knowledge of materials and processing of plant-based products. Identification of critical points for vegetable ingredients can be analyzed using a decision tree for identifying critical points for halal vegetable ingredients. Products derived from vegetable materials can be contaminated with unclean/unclean materials if there are additional ingredients and processing. The various processed plant food products in this article are complemented by the results of a study identifying their critical points starting from dried plant materials, wheat flour to starch and its derivatives. Vegetable ingredients are doubtful and their halal status needs to be criticized if they have undergone processing and the use of additional ingredients.
Inovasi Lip Balm Berbasis Madu: Pembuatan, Karakterisasi, dan Potensi Aplikasi Nuh, Gifar Muhammad; Jumiono, Aji; Mardiah
Jurnal Ilmiah Pangan Halal Vol. 5 No. 1 (2023): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v5i1.10000

Abstract

Penelitian ini bertujuan untuk merumuskan dan mengevaluasi lip balm berbasis madu sebagai alternatif kosmetik alami yang aman dan efektif. Formulasi melibatkan madu murni, minyak nabati, lilin lebah, dan pengawet alami, dengan proses pembuatan melalui tahap pemurnian madu, pencampuran homogen, pencetakan, dan penyimpanan. Karakterisasi fisik menunjukkan tekstur lembut, warna keemasan alami, serta stabilitas yang baik selama penyimpanan. Analisis kimia mengungkap kandungan vitamin, mineral, antioksidan, enzim, serta karbohidrat seperti glukosa dan fruktosa yang berperan dalam menjaga kelembapan bibir. Uji fungsional menunjukkan efektivitas produk dalam mempertahankan kelembapan, memberikan perlindungan terhadap sinar UV, serta meredakan iritasi dan peradangan. Hasil penelitian ini menunjukkan bahwa lip balm berbasis madu memiliki potensi sebagai produk perawatan bibir yang tidak hanya kosmetik, tetapi juga terapeutik. Penggunaan bahan alami berkualitas tinggi menjadikan produk ini ramah lingkungan dan sesuai dengan tren kosmetik berkelanjutan. Formulasi ini berpeluang dikembangkan lebih lanjut sebagai inovasi kosmetik berbasis bahan alami yang aman bagi konsumen dan lingkungan.
Pengaruh Konsentrasi MDM (Mechanically Deboned Meat) Terhadap Karakteristik Sensori dan Kimia Bakso Amalia, Lia; Putri, Fenia Apriliani; Mardiah, Mardiah; Kusumaningrum, Julia
Jurnal Ilmiah Pangan Halal Vol. 5 No. 2 (2023): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v5i2.10560

Abstract

Meatballs are generally made from beef or chicken, which are relatively expensive so it is necessary to substitute or substitute cheaper ingredients. An alternative that can be used is MDM (Mechanically deboned meat). The experimental design used was a completely randomized design (CRD) with one factor, namely MDM concentration of 40%, 50%, 60% and 70%. Sensory and hedonic quality tests were carried out using a line scale which was then analyzed using analysis of variance (ANOVA) and Duncan's advanced test with a 95% confidence interval. The selected products are then subjected to chemical analysis including testing for water, ash, protein and fat content. The product chosen is meatballs that are white and grey, have a non-fishy aroma, are meaty and chewy like meatballs. Treatment A4 (70% MDM : 30% Tapioca) was the most preferred treatment by panelists in terms of color, aroma, texture, taste and overall appearance. The selected MDM meatballs based on sensory and hedonic quality tests were A4 (70% MDM : 30% Tapioca) with chemical test results namely water content 66.38%, ash 1.39%, protein 7.54% and fat content 1.56% and HPP of IDR 432/item.
Identifikasi Titik Kritis Kehalalan Produk Mikrobiologi Jumiono, Aji; Mardiah, Mardiah; Amalia, Lia; Puspasari, Erna
Jurnal Ilmiah Pangan Halal Vol. 6 No. 1 (2024): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v6i1.10633

Abstract

Pengembangan industri mikrobiologi telah memunculkan kebutuhan mendesak untuk memahami konsep kehalalan produk mikrobiologi. Status kehalalan produk mikrobiologi dapat ditinjau dari setiap tahapan proses pembuatannya yang dikenal dengan Titik Kritis Halal (TKH).  Terdapat 6 TKH dalam proses produksi produk mikrobiologi yang harus dijaga agar tidak terkontaminasi bahan haram dan najis, yaitu : diawali dari kultur mikroba (TKH 1), dilanjutkan dengan proses penyegaran (refreshing) (TKH 2), kemudian tahap pengembangan inokulum (TKH 3) yang dilanjutkan dengan produksi produk dalam bioreaktor (TKH 4).  Setelah itu dilakukan pemanenan produk dan dilanjutkan dengan tahap produk dimurnikan (TKH 5).  Pada tahap akhir produksi dilakukan stabilisasi dan dikemas hingga menjadi produk akhir yang siap dipasarkan (TKH 6). Tujuan kajian ini adalah untuk mengeksplorasi kehalalan produk mikrobiologi berdasarkan fatwa MUI yang memberikan fatwa halal pada produk yang disertifikasi halal di Indonesia. Status kehalalan produk mikrobiologi mengacu pada Fatwa Majelis Ulama Indonesia. Sebagai rujukan pemberian fatwa, MUI telah menerbitkan  Fatwa Nomor 1 Tahun 2012  tentang Penggunaan Mikroba dan Produk Mikrobiologi.  Melalui  identifikasi titik kritis halal pada proses produksi produk mikrobiologi maka status kehalalan produk mikrobiologi dapat ditelusuri agar memenuhi kriteria produk halal sesuai Fatwa MUI.
Pengaruh Penambahan Berbagai Pengenyal Terhadap Karakteristik Kimia Dan Sensori Bakso MDM (Mechanically Deboned Meat) Ayam Amalia, Lia; Velita, Velita; Mardiah, Mardiah; Kusumaningrum, Julia
Jurnal Ilmiah Pangan Halal Vol. 5 No. 2 (2023): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v5i2.10645

Abstract

Bakso biasanya dari daging sapi dengan harga relatif mahal sehingga perlu alternatif lain untuk memperoleh harga jual lebih murah. Penelitian ini mempunyai tujuan agar memperoleh pengetahuan terhadap pengaruh penambahan bahan pengenyal pada karakteristik kimia dan sensori bakso MDM ayam. Rancangan percobaan dilakukan dengan Rancangan Acak Lengkap (RAL) satu faktor yaitu penambahan jenis pengenyal (Kontrol, Karagenan 3%, STPP 0,3%, dan Transglutaminase 0,9%). Uji mutu sensori dan hedonik dilakukan dengan skala garis kemudian dianalisis dengan analisis sidik ragam (ANOVA) dan uji lanjut Duncan pada selang kepercayaan 95%. Produk terpilih akan dianalisis kimia meliputi uji kadar air, abu, protein, dan lemak. Karakteristik mutu terpilih adalah warna putih keabuan, aroma kurang amis, tekstur kekenyalan agak mendekati bakso, dan rasa kurang terasa daging. Uji hedonik pada perlakuan karagenan 3% adalah paling disukai panelis dengan warna suka, aroma suka, tekstur suka, rasa agak suka, dan overall suka. Bakso MDM ayam terpilih berdasarkan mutu sensori dan hedonik adalah karagenan 3%. Hasil uji kimia produk terpilih memiliki nilai kadar air 47,72%, kadar abu 1,76%, kadar protein 8,27%, dan kadar lemak 6,67%. Dari penelitian ini dapat diperoleh kesimpulan bahwa bakso MDM ayam dengan penambahan pengenyal mempunyai sifats ensori berbeda namun tidak berpengaruh pada tingkat kesukaan panelis
Co-Authors Adi Saputra Arifah Rahayu BAGEM BR SEMBIRING, BAGEM BR Chandra Sigalingging Dedi Pahrul Dewi Novina Sukapiring, Dewi Novina Dini Novita Sari Ematiyana Ematiyana Emma Fadhilah Erna Puspasari Fanani, Muhammad Zainal Fathra Annis Nauli Furqan Khalidy Furqan Khalidy Indradewa, Rhian Khairuna Utami Kiki Dwi Saputri Kusumaningrum, Julia Lia Amalia LIA AMALIA Lily Marleni Lily Novianty Matondang, Qomarul Fahmi Nani Yulianti Napratilora, Martina Nelfita Rizka S. Depari Nuh, Gifar Muhammad Nurillah, Muhammad Syarif Permana, Aji Eka Putri, Fenia Apriliani Rizqi, Ahmad Abdul Was'i Sarmada Saiful Amir Saiful Amir Sembiring, Juhardi Sofiana " Nurchayati Tuti Wardani Siregar Velita, Velita