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All Journal Techno (Jurnal Fakultas Teknik, Universitas Muhammadiyah Purwokerto) Jurnal Intervensi Sosial dan Pembangunan (JISP) Indo-MathEdu Intellectuals Journal
Nur Afifah Handayani, Nur Afifah
Program Studi Teknik Kimia, Fakultas Teknik, Universitas Muhammadiyah Purwokerto Jl. Raya Dukuhwaluh PO BOX 202, Dukuhwaluh 53183 Telp. (0281) 636751 ext 130, Fax (0281) 637239
Religion Humanities Engineering Mathematics Social Sciences

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PENGARUH UMUR STARTER Acetobacter xylinum TERHADAP PRODUKSI NATA DE COCO Hamad, Alwani; Handayani, Nur Afifah
Techno Jurnal Ilmu Teknik Vol 15, No 1 (2014): Jurnal Techno April 2014
Publisher : UMP

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Abstract

Nata de coco adalah salah satu makanan olahan dari air kelapa sebagai salah satu makanan diet karena kandungan serat yang melimpah yang dalam proses fermentasinya memanfaatkan bakteri Acetobacter xylinum. Dalam pembuatan nata de coco selama ini, starter yang ditambahkan belum ada standar kualitas yang pasti berapa jumlah bakteri hidup. Penelitian ini bertujuan mengkaji pengaruh umur penyimpanan starter terhadap jumlah bakteri Acetobacter xylinum dan nata de coco hasil fermentasinya. Pembuatan starter dibuat dalam 100 ml air kelapa ditambahkan nutrisi (gula 3,5 gr; urea 0,6 gr; cuka 4 ml; starter 12 ml). Jumlah bakteri dalam starter (umur penyimpanan: 0, 1, 4, 7, 10, 13, 16, 19, 25, 30, 40, 60 hari) dihitung menggunakan metode turbidity (kekeruhan) dengan menggunakan alat UV-Vis Spectrophotometers. Kemudian starter tersebut ditambahkan ke dalam medium fermentasi dalam air kelapa 500 ml ditambahkan nutrisi (gula 17,5 gr; urea 0,6 gr; cuka 4 ml; starter 60 ml). Nata de coco yang dihasilkan dianalisa kualitas fisiknya, yaitu yield, tebal lapisan nata, dan moisture content. Hasil penelitian ini menunjukkan peningkatan jumlah bakteri dalam starter selama umur penyimpanan 0-19 hari sebanyak 1,37 x 109 sampai  2,02 x 109 sel/ml. Setelah 19 hari, jumlah bakteri dalam starter cenderung konstan. Setelah umur penyimpanan 40 hari, jumlah bakteri dalam starter mengalami penurunan 9%. Dengan penambahan starter umur 7-13 hari menghasilkan nata de coco dengan kualitas fisik paling baik, yang ditunjukkan dengan yield 89%, tebal 9 mm, dan moisture content >95%. Dari penelitian ini dapat disimpulkan bahwa waktu penyimpanan starter mempengaruhi kualitas fisik nata de coco.Kata kunci:       Nata de coco, Acetobacter xylinum, starter, jumlah bakteri, fermentasi
Menumbuhkan Minat dan Keterampilan Berolahraga melalui Pembelajaran PJOK di Sekolah Dasar Putri, Ajeng Adistya; Ridhwan, Andrea Syahla Nathaniela; Zahra, Fanya Rachma; Handayani, Nur Afifah; Maharani, Nadia Fitri; Rahmadini, Rizqia; Mulyana, Agus
Indo-MathEdu Intellectuals Journal Vol. 5 No. 3 (2024): Indo-MathEdu Intellectuals Journal
Publisher : Lembaga Intelektual Muda (LIM) Maluku

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54373/imeij.v5i3.1161

Abstract

Physical Education, Sports, and Health or PJOK in Elementary Schools (SD) has a very important role in fostering interest and skills in sports among elementary school age children. The purpose of this article is to find out how PJOK learning in elementary school can increase children's interest and sports skills, influencing factors, and effective solutions to increase children's interest and sports skills through PJOK learning in elementary school. The approach used in this article is a qualitative approach through the literature study method. Data collection is carried out by collecting various relevant references and updates, including research articles published through google scholar, books, and other documents that are relevant to the substance of the problem in this study. Data analysis is carried out qualitatively with the stages of data reduction, data presentation, and conclusion drawing. The results of the study show that in recent years, the interest of elementary school students in sports has decreased. Various factors can cause this, such as lack of facilities, teachers who have many tasks outside of class hours, to educators who tend to be lazy to do physical activities. To increase students' interest and skills in PJOK, several strategies can be applied including motivating students by helping to develop and direct students' potential, providing opportunities to develop creativity, providing awards, and providing guidance and motivation
Nilai Humanisme Pada Film Elemental Forces of Nature Handayani, Nur Afifah; Mayasari, Mayasari; Nayiroh, Luluatu
Jurnal Intervensi Sosial dan Pembangunan Vol 5, No 2 (2024): SOCIAL INTERVENTION
Publisher : Universitas Muhammadiyah Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30596/jisp.v5i2.20479

Abstract

The film Elemental Forces of Nature is based on the experience of Peter Sohn as the director of the film. Peter Sohn is the son of a Korean immigrant family living in America, he and his family tried to survive in America by opening a shop in the Bronx. He poured this into his film, which tells the story of the struggles and challenges of an immigrant family (fire element) who are trying to survive in a city that has a different environment and culture from their place of origin. Ember (fire element) encounters many obstacles in maintaining the family business and her identity as a fire element but her friendship with Wade (water element) helps Ember to survive until the end. This study aims to determine the representation of humanism values contained in the film Elemental Forces of Nature. This study uses a qualitative method with Roland Barthes' semiotic analysis approach. Semiotics is a discipline or method of analysis that studies signs in the context of scenarios, images, texts, and film scenes that can be understood. Roland Barthes analyzes a meaning through three aspects, namely denotation, connotation, and myth. The results and conclusions of this study indicate that the denotation aspect describes the existence of humanism values in the film Elemental Forces of Nature, namely an attitude of tolerance, mutual respect, mutual respect, and mutual assistance, through the connotation aspect it is depicted that there is a warm family and friendship value with full tolerance, and an ideology that can be determined based on the myths in this film is shown by acculturation can unite differences.Keywords: Elemental Forces of Nature film, Peter Sohn, Humanism Values, Immigrant, and Semiotics
Kantin Sehat dalam Meningkatkan Kebiasaan Makan Sehat pada Siswa Sekolah Dasar Khaerunisa, Ines; Nisa, Khansa Khairun; Handayani, Nur Afifah; Liandi, Nura Alisha; Rahayu , Rina; Prihantini, Prihantini
Indo-MathEdu Intellectuals Journal Vol. 6 No. 1 (2025): Indo-MathEdu Intellectuals Journal
Publisher : Lembaga Intelektual Muda (LIM) Maluku

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54373/imeij.v6i1.2507

Abstract

Nutrition can be one of the main problems in school-age children. Malnutrition can trigger drowsiness and lack of enthusiasm, so that the learning process at school is disrupted. The problem of undernutrition and poor nutrition is directly influenced by food consumption patterns and infectious diseases. This study aims to determine the role of healthy canteens in improving healthy eating habits in elementary school students. This research uses a qualitative approach through the literature study method. Data collection was carried out by collecting various relevant and up-to-date references, including research articles published on Google Scholar, books, and other documents related to the substance of the problem in this study. Data analysis is carried out qualitatively through the stages of data reduction, data presentation, and conclusion drawing. The results of the analysis show that the school canteen program which began to be held in 2009 by the Ministry of National Education is one of the interventions to maintain food safety, especially in schools in Indonesia. Nutritional intake is quite important for the growth and development of children. The healthy canteen program in schools is an effort to encourage healthy eating habits from an early age. Healthy canteens provide nutritious food and become a means of nutrition education for students. Healthy canteens provide nutritious food and become a means of nutrition education for students
Menumbuhkan Minat dan Keterampilan Berolahraga melalui Pembelajaran PJOK di Sekolah Dasar Putri, Ajeng Adistya; Ridhwan, Andrea Syahla Nathaniela; Zahra, Fanya Rachma; Handayani, Nur Afifah; Maharani, Nadia Fitri; Rahmadini, Rizqia; Mulyana, Agus
Indo-MathEdu Intellectuals Journal Vol. 5 No. 3 (2024): Indo-MathEdu Intellectuals Journal
Publisher : Lembaga Intelektual Muda (LIM) Maluku

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54373/imeij.v5i3.1161

Abstract

Physical Education, Sports, and Health or PJOK in Elementary Schools (SD) has a very important role in fostering interest and skills in sports among elementary school age children. The purpose of this article is to find out how PJOK learning in elementary school can increase children's interest and sports skills, influencing factors, and effective solutions to increase children's interest and sports skills through PJOK learning in elementary school. The approach used in this article is a qualitative approach through the literature study method. Data collection is carried out by collecting various relevant references and updates, including research articles published through google scholar, books, and other documents that are relevant to the substance of the problem in this study. Data analysis is carried out qualitatively with the stages of data reduction, data presentation, and conclusion drawing. The results of the study show that in recent years, the interest of elementary school students in sports has decreased. Various factors can cause this, such as lack of facilities, teachers who have many tasks outside of class hours, to educators who tend to be lazy to do physical activities. To increase students' interest and skills in PJOK, several strategies can be applied including motivating students by helping to develop and direct students' potential, providing opportunities to develop creativity, providing awards, and providing guidance and motivation
Kantin Sehat dalam Meningkatkan Kebiasaan Makan Sehat pada Siswa Sekolah Dasar Khaerunisa, Ines; Nisa, Khansa Khairun; Handayani, Nur Afifah; Liandi, Nura Alisha; Rahayu , Rina; Prihantini, Prihantini
Indo-MathEdu Intellectuals Journal Vol. 6 No. 1 (2025): Indo-MathEdu Intellectuals Journal
Publisher : Lembaga Intelektual Muda (LIM) Maluku

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54373/imeij.v6i1.2507

Abstract

Nutrition can be one of the main problems in school-age children. Malnutrition can trigger drowsiness and lack of enthusiasm, so that the learning process at school is disrupted. The problem of undernutrition and poor nutrition is directly influenced by food consumption patterns and infectious diseases. This study aims to determine the role of healthy canteens in improving healthy eating habits in elementary school students. This research uses a qualitative approach through the literature study method. Data collection was carried out by collecting various relevant and up-to-date references, including research articles published on Google Scholar, books, and other documents related to the substance of the problem in this study. Data analysis is carried out qualitatively through the stages of data reduction, data presentation, and conclusion drawing. The results of the analysis show that the school canteen program which began to be held in 2009 by the Ministry of National Education is one of the interventions to maintain food safety, especially in schools in Indonesia. Nutritional intake is quite important for the growth and development of children. The healthy canteen program in schools is an effort to encourage healthy eating habits from an early age. Healthy canteens provide nutritious food and become a means of nutrition education for students. Healthy canteens provide nutritious food and become a means of nutrition education for students
Co-Authors Agus Mulyana Alwani Hamad Khaerunisa, Ines Liandi, Nura Alisha Maharani, Nadia Fitri Mayasari Mayasari, Mayasari Nayiroh, Luluatu Nisa, Khansa Khairun Prihantini Prihantini Putri, Ajeng Adistya Rahayu , Rina Rahmadini, Rizqia Ridhwan, Andrea Syahla Nathaniela Zahra, Fanya Rachma