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All Journal Jurnal Sain Veteriner JURNAL PROMOSI KESEHATAN INDONESIA Jurnal Natur Indonesia Jurnal Pendidikan dan Pembelajaran Khatulistiwa (JPPK) Jurnal Kedokteran Diponegoro Journal of Marine Research Kompak : Jurnal Ilmiah Komputerisasi Akuntansi Jurnal Sosialisasi: Jurnal Hasil Pemikiran, Penelitian dan Pengembangan Keilmuan Sosiologi Pendidikan Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan Journal of Biomedicine and Translational Research BIOTIK: Jurnal Ilmiah Biologi Teknologi dan Kependidikan Jurnal Sains dan Inovasi Perikanan/Journal of Fishery and Innovation (JSIPi) Jurnal Akuntansi Bisnis Mimbar Keadilan Jurnal Sains dan Teknologi Pangan Jurnal Obsesi: Jurnal Pendidikan Anak Usia Dini Fair Value: Jurnal Ilmiah Akuntansi dan Keuangan community: Pengawas Dinamika Sosial Jurnal Basicedu JURIKOM (Jurnal Riset Komputer) Jurnal Penelitian dan Pengembangan Pendidikan Anak Usia Dini Transparansi Jurnal Ilmiah Ilmu Administrasi JURNAL MEDIA KESEHATAN Jurnal Review Pendidikan dan Pengajaran (JRPP) Jurnal Wilayah dan Kota Besaung : Jurnal Seni Desain dan Budaya Journal of Tropical Marine Science SABILARRASYAD Jurnal Ilmiah Profesi Pendidikan Jurnal Laot Ilmu Kelautan Hikmah Jurnal Peduli Masyarakat AL MA'ARIEF : JURNAL PENDIDIKAN SOSIAL DAN BUDAYA Jurnal Adat dan Budaya Indonesia Jurnal Penelitian, Pendidikan dan Pengajaran: JPPP Journal of Economics and Business UBS DEDIKASI PKM Solusi: Jurnal Kajian Ekonomi dan Bisnis Jurnal Kesehatan Tambusai Diponegoro International Medical Journal (DIMJ) Journal of Earth and Marine Technology (JEMT) Jurnal Ilmiah Wahana Pendidikan Movere Journal Jurnal Pengabdian Masyarakat (ABDIRA) Kontigensi: Jurnal Ilmiah Manajemen Jurnal EduHealth Jurnal Abdimas Kartika Wijayakusuma Indo-MathEdu Intellectuals Journal Sriwijaya Bioscientia Jurnal Bisnis Mahasiswa Alifbata: Jurnal Pendidikan Dasar Law Development Journal Jurnal Ilmiah Kesehatan (JIKA) Jurnal Pengabdian Kesehatan Masyarakat Pendikdas: Jurnal Pendidikan Dasar Jurnal Farmanesia Jurnal Ekonomi Manajemen dan Sosial (JEMeS) Asian Journal of Health Research SIGn Journal of Social Science Journal of General Education and Humanities Relief: Journal of Craft Journal of Law, Poliitic and Humanities Jurnal Basicedu Jurnal Antropologi Sumatera Jurnal Kesehatan Akimal Jurnal Bisnis Kompetitif Journal of Management Accounting Business and International Research Jurnal Pengabdian Kolaborasi dan Inovasi IPTEKS Depik Jurnal Ilmu-Ilmu Perairan, Pesisir dan Perikanan Jurnal Spasial: Penelitian, Terapan Ilmu Geografi dan Pendidikan Geografi INTERNATIONAL JOURNAL OF ECONOMICS AND MANAGEMENT REVIEW Jurnal Pengabdian Masyarakat Pinang Masak Riwayat: Educational Journal of History and Humanities Journal Learning Geography Journal Sultra Research of Law Jurnal Literasi dan Pembelajaran Indonesia Jurnal Inovasi dan Pengembangan Hasil Pengabdian Masyarakat Score: Jurnal Lentera Manajemen Pemasaran JEBD Liberosis: Jurnal Psikologi dan Bimbingan Konseling Tashdiq: Jurnal Kajian Agama dan Dakwah Journal of Humanities and Social Studies @-Publik: Jurnal Administrasi Publik Journal of Indonesian Tourism and Policy Studies Depik Jurnal Ilmu-Ilmu Perairan, Pesisir, dan Perikanan Ophthalmologica Indonesiana Agriculture and Socio-Economic Journal TILA (Tarbiyah Islamiyah Lil Athfaal) Jurnal ilmiah teknologi informasi Asia International Journal Of Synergi In Law, Criminal And Justice Jurnal Ilmiah Multidisiplin Jurnal Pendidikan Indonesia (Ju-Pendi) SCIENTIA JOURNAL : Jurnal Ilmiah Mahasiswa Jurnal Pendidikan Tuntas
Maharani Maharani, Maharani
Department of Mathematical Sciences, University of Essex, Colchester, CO4 3SQ
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UJI ORGANOLEPTIK, FISIK DAN NILAI GIZI MIE BASAH BERBASIS TEPUNG UBI KAYU FERMENTASI (Manihot esculenta Crantz) DAN TEPUNG IKAN TERI (Stolephorus commersonii) Maharani, Maharani; Tamrin, Tamrin; Isamu, Kobajashi Togo
Jurnal Sains dan Teknologi Pangan Vol 5, No 3 (2020): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (558.607 KB) | DOI: 10.33772/jstp.v5i3.13109

Abstract

ABSTRACTThis research aimed to study the effect of fermented cassava flour and anchovy flour formulation on the organoleptic characteristics, physical characteristics, and nutritional value of wet noodles. This research used a completely randomized design with a formulation of fermented cassava flour and anchovy flour M1 (85:14,9:0,1), M2 (80:19,7:0,3), M3 (75:24,5:0,5), and M4 (70:29,3:0,7). The observed variables were organoleptic characteristics (color, aroma, taste, and texture), physical characteristics (water absorption, developing power, and breaking power) and nutritional value (water, ash, protein, fat, and fiber contents). Organoleptic assessment results were analyzed statistically using Analysis of Variance (ANOVA). The results show that the formulation of fermented cassava flour and anchovy flour was highly significant (P <0.05) on the organoleptic color, aroma, taste, and texture. The most preferred wet noodles on the organoleptic test were the M1 formulation (85% wheat flour, 14,9% fermented cassava flour, and 0,1% anchovy flour) with organoleptic scores of color, aroma, taste, and texture reached 3.38 (slightly like), 3.37 (slightly like), flavor 3.25 (slightly like), and 3.00 (slightly like), respectively. The preferred wet noodle contained 11.44% water, 3.43% ash, 2.96% protein, 3.09% fat, and 12.25% crude fiber. It can be concluded that the wet noodle product formulation of fermented cassava flour and anchovy flour can be accepted (like) by the panelists but the protein and water contents did not meet the national standard.Keywords: wet noodle, fermented wood cassava flour, anchovy flourABSTRAKTujuan penelitian ini adalah untuk mempelajari pengaruh formulasi tepung ubi kayu fermentasi dan tepung ikan teri terhadap karakteristik organoleptik, fisik dan nilai gizi mie basah. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan menggunakan formulasi tepung terigu, tepung ubi kayu fermentasi dan tepung ikan teri M1 (85:14,9:0,1), M2 (80:19,7:0,3), M3 (75:24,5:0,5), M4 (70:29,3:0,7). Variabel pengamatan pada penelitian ini yaitu karakteristik organoleptik (warna, aroma, rasa dan tekstur), karakteristik fisik (daya serap air, daya kembang dan daya putus) dan nilai gizi (kadar air, kadar abu, kadar protein, kadar lemak dan kadar serat). Data hasil penilaian organoleptik dianalisis secara statistik menggunakan Analysis of Varians (ANOVA). Hasil penelitian menunjukkan bahwa formulasi tepung ubi kayu fermentasi dan tepung ikan teri berpengaruh sangat nyata (P<0,05) terhadap uji organoleptik warna, aroma, rasa dan tekstur. Mie basah terpilih berdasarkan penilaian organoleptik terdapat pada formulasi M1 (formulasi tepung terigu 85%, tepung ubi kayu fermentasi 14,9%, dan tepung ikan teri 0,1%) dengan skor penilaian terhadap karakteristik organoleptik warna 3,38 (agak suka), aroma 3,37 (agak suka), rasa 3,25 (agak suka) dan tekstur 3,00 (agak suka). Nilai gizi dari produk mie basah terbaik meliputi: kadar air 11,44%, kadar abu 3,43%, kadar protein 2,96%, kadar lemak 3,09% dan kadar serat kasar 12,25%. Berdasarkan hasil penelitian, produk mie basah formulasi tepung ubi kayu fermentasi dan tepung ikan teri dapat diterima (disukai) oleh panelis dan memiliki kadar protein dan kadar air yang belum memenuhi standar SNI.
UJI ORGANOLEPTIK, FISIK DAN NILAI GIZI MIE BASAH BERBASIS TEPUNG UBI KAYU FERMENTASI (Manihot esculenta Crantz) DAN TEPUNG IKAN TERI (Stolephorus commersonii) Maharani, Maharani; Tamrin, Tamrin; Isamu, Kobajashi Togo
Jurnal Sains dan Teknologi Pangan Vol 5, No 5 (2020): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (562.704 KB) | DOI: 10.33772/jstp.v5i5.15092

Abstract

ABSTRACTThe purpose of this study was to determine the effect of fermented cassava flour and anchovy flour formulation on the organoleptic characteristics, physical characteristics, and nutritional values of wet noodles. This study used a completely randomized design (CRD) using the formulations of wheat flour, fermented cassava flour, and anchovy flour of M1 (85:14.9:0,1), M2 (80:19.7:0,3), M3 (75:24.5:0,5), M4 (70:29.3:0.7). The observation variables in this study were organoleptic characteristics (color, aroma, taste, and texture), physical characteristics (water absorption, swelling power, and breaking power), and nutritional values (moisture, ash, protein, fat, and fiber contents). Organoleptic assessment data were statistically analyzed using Analysis of Variance (ANOVA). The results show that the formulation of fermented cassava flour and anchovy flour had a very significant effect (P <0.05) on the organoleptic test of color, aroma, taste, and texture. The selected wet noodles based on the organoleptic assessment were the M1 formulation (formulation of 85% wheat flour, 14.9% fermented cassava flour, and 0.1% anchovy flour) with assessment scores of color, aroma, taste, and texture reached 3.38 (slightly like), 3.37 (slightly like), 3.25 (slightly like), and 3.00 (slightly like, respectively). The nutritional values of the best wet noodle products included 11.44% moisture content, 3.43% ash content, 2.96% protein content, 3.09% fat content, and 12.25% crude fiber content. The results show that the wet noodle products formulated from fermented cassava flour and anchovy flour were accepted (preferred) by the panelists and had protein and moisture contents that did not meet the national standards.Keywords: wet noodle, fermented cassava flour, anchovy flourABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh formulasi tepung ubi kayu fermentasi dan tepung ikan teri terhadap karakteristik organoleptik, karakteristik fisik dan nilai gizi mie basah. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan menggunakan formulasi tepung terigu, tepung ubi kayu fermentasi dan tepung ikan teri M1 (85:14,9:0,1), M2 (80:19,7:0,3), M3 (75:24,5:0,5), M4 (70:29,3:0,7). Variabel pengamatan pada penelitian ini yaitu karakteristik organoleptik (warna, aroma, rasa dan tekstur), karakteristik fisik (daya serap air, daya kembang dan daya putus) dan nilai gizi (kadar air, kadar abu, kadar protein, kadar lemak dan kadar serat). Data hasil penilaian organoleptik dianalisis secara statistik menggunakan Analysis of Varians (ANOVA). Hasil penelitian menunjukkan bahwa formulasi tepung ubi kayu fermentasi dan tepung ikan teri berpengaruh sangat nyata (P<0,05) terhadap uji organoleptik warna, aroma, rasa dan tekstur. Mie basah terpilih berdasarkan penilaian organoleptik terdapat pada formulasi M1 (formulasi tepung terigu 85%, tepung ubi kayu fermentasi 14,9%, dan tepung ikan teri 0,1%) dengan skor penilaian terhadap karakteristik organoleptik warna 3,38 (agak suka), aroma 3,37 (agak suka), rasa 3,25 (agak suka) dan tekstur 3,00 (agak suka). Nilai gizi dari produk mie basah terbaik meliputi: kadar air 11,44%, kadar abu 3,43%, kadar protein 2,96%, kadar lemak 3,09% dan kadar serat kasar 12,25%. Berdasarkan hasil penelitian, produk mie basah formulasi tepung ubi kayu fermentasi dan tepung ikan teri dapat diterima (disukai) oleh panelis dan memiliki kadar protein dan kadar air yang belum memenuhi standar SNI.Kata kunci: mie basah, tepung ubi kayu fermentasi, tepung ikan teri
PERBEDAAN MOTIVASI BERPRESTASI SISWA JURUSAN MIPA DAN IPS KELAS XI SMA NEGERI 12 PEKANBARU DI MASA PANDEMI COVID-19 Maharani, Maharani; Umari, Tri; Khadijah, Khairiyah
Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan Vol 8, No 2 (2021): EDISI 2 JULI-DESEMBER 2021
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan

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Abstract

Abstrack: This study aims to describe the differences in achievement motivation of students majoring in Mathematics and Natural Sciences and Social Sciences class XI SMA Negeri 12 Pekanbaru during the Covid-19 Pandemic. The method used in this research is quantitative with the type of comparative research. The population consists of 356 students and the number of samples taken using random sampling technique is 36 students from the Mathematics and Natural Sciences department and 36 students from the Social Sciences department. The data collection instrument used an achievement motivation questionnaire which was adapted from Djaali & Mulyono’s book and distributed via google form. Data analysis used t-test analysis. The result of the research is that the achievement motivation of students majoring in Mathematics and Natural Sciences is very high and students majoring in Social Sciences is high. From the results of the t-test analysis that has been carried out, it can be concluded that there are differences in achievement motivation between MIPA and Social studies majors during the Covid-19 Pandemic.Key Words: Achievement Motivation, Online Learning
Analisis Vegetasi, Estimasi Biomassa dan Stok Karbon EkosistemMangrove Pesisir Kecamatan Latambaga, Kabupaten Kolaka Arif Prasetya; Hasidu, La Ode Abdul Fajar; Ibrahim, Akhmad Fadli; Prasetya, Arif; Maharani, Maharani; Asni, Asni; Agusriyadin, Agusriyadin; Mubarak, Azhar Aras; Kamur, Sudarwin; Kharisma, Gaby Nanda
JSIPi (Jurnal Sains dan Inovasi Perikanan) (Journal of Fishery Science and Innovation) Vol 5, No 2 (2021): JURNAL SAINS dan INOVASI PERIKANAN
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jsipi.v5i2.9371

Abstract

Studi analisis vegetasi, estimasi biomasa dan stok karbon ekosistem mangrove sangat penting dilakukan untuk menentukan kondisi ekosistem dan kemampuan ekosistem mangrove dalam menyerap karbon dan menyimpannya ke dalam biomassanya. Tujuan dari penelitian ini adalah untuk mengetahui kondisi vegetasi mangrove, persentase tutupan vegetasi, status biomassa permukaan (AGB), serta potensi stok karbon yang tersimpan di vegetasi mangrove di pesisir Kecamatan Latambaga, Kabupaten Kolaka. Penelitian ini dilakukan pada bulan Agustus 2019. Metode penelitian menggunakan transek kuadrat untuk menghitung kerapatan mangrove, selanjutnya dibandingkan dengan metode Hemispherichal Photography untuk mengukur persentase penutupan vegetasi mangrove berbasis pemisahan antara pixel langit dan pixel vegetasi. Data AGB dihitung berdasarkan data diameter batang mangrove (Diameter at Breast Heigh/DBH) dan persamaan allometrik dari setiap spesies. Data stok karbon dihitung dengan menggunakan konstanta karbon dari bahan organik dan data biomassa (AGB). Hasil penelitian menunjukkan, kerapatan mangrove tertinggi secara berturut-turut terdapat di stasiun 2 (5299,99 ind/ha2), stasiun 1 (3466,66 ind/ha2),  dan stasiun 3 (3066,66 ind/ha2). Persentase tutupan mangrove berbasis pixel kanopi  menunjukkan hasil yang sama dengan kerapatan mangrove, dimana persentase tutupan mangrove tertinggi terdapat di stasiun 2 (84,0716%), stasiun 1 (81,5368%), dan stasiun 3 (80,9978%). Ekosistem mangrove yang ada lokasi tersebut dalam kondisi baik dengan kerapatan  dan persentase tutupan yang cukup tinggi. Komposisi penyusun vegetasi mangrove yang ada di Kecamatan Latambaga didominasi oleh mangrove jenis Rhizophora apiculata dan Rhizophora mucronata dengan kelas pertumbuhan sapihan (DBH < 10cm)  dan tiang (DBH < 20 cm). Meskipun dalam kondisi yang baik, ekosistem mangrove di pesisir Kecamatan Latambaga mengalami ancaman alih fungsi lahan menjadi tambak. Total AGB tertinggidi stasiun 1 (226,76 ton/ha), diikuti oleh stasiun 3 (181,47 ton/ha), dan stasiun 2 (76,06 ton/ha). Stok karbon berbanding lurus dengan data AGB. Total stok karbon tertinggi juga terdapat pada stasiun 1 (106,57 ton/ha), diikuti oleh stasiun  3 (85,29 ton/ha), dan stasiun 2 (35,75 ton/ha).
STUDI TENTANG KOMPETENSI SOSIAL GURU SOSIOLOGI DI SMAN 1 GALESONG UTARA KABUPATEN TAKALAR Maharani, Maharani
Jurnal Sosialisasi: Jurnal Hasil Pemikiran, Penelitian dan Pengembangan Keilmuan Sosiologi Pendidikan Volume 3, Edisi 1, Maret 2016
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/sosialisasi.v3i1.2364

Abstract

Penelitian ini bertujuan untuk mengetahui kompetensi sosial guru Sosiologi di SMAN 1 Galesong Utara Kabupaten Takalar. Jenis penelitian ini adalah penelitian deskriptif kualitatif dengan penarikan informan menggunakan purposive sampling dengan kriteria seluruh guru Sosiologi, guru mata pelajaran lain yang bersertifikat pendidik, kepala sekolah, siswa yang menjabat sebagai ketua kelas (kelas X-XI), tenaga kependidikan berstatus pegawai, orangtua atau wali peserta didik, dan tokoh masyarakat di sekitar lingkungan sekolah SMAN 1 Galesong Utara Kabupaten Takalar. Informan sebanyak 28 orang dengan teknik pengumpulan data yang digunakan yaitu observasi, wawancara dan dokumentasi. Teknik analisis data yaitu reduksi data, penyajian data, pengambilan kesimpulan dan verifikasi. Teknik keabsahan data menggunakan teknik triangulasi.Hasil penelitian ini menunjukkan bahwa kompetensi sosial guru Sosiologi di SMAN 1 Galesong Utara Kabupaten Takalar secara umum telah berjalan dengan baik, meski dalam beberapa aspek masih terdapat beberapa kekurangan. Kekurangan-kekurangan tersebut umumnya dipengaruhi oleh pribadi para guru Sosiologi yang belum mampu menerapkan sepenuhnya syarat-syarat kompetensi sosial guru.Kata Kunci: Kompetensi Sosial Guru
Kandungan Nutrisi Selama Pengolahan Haliotis asinina Linnaeus, 1758 (Gastropoda:Haliotidae) Maharani, Maharani; Patadjai, Andi Besse; Hasidu, La Ode Abdul Fajar; Riska, Riska; Muis, Muis; Anindita, Faradisa; Disnawati, Disnawati
Journal of Marine Research Vol 10, No 4 (2021): Journal of Marine Research
Publisher : Departemen Ilmu Kelautan, Fakultas PerikanJurusan Ilmu Kelautan, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jmr.v10i4.32275

Abstract

Kerang Abalone termasuk dalam Famili Haliotidae juga dikenal dengan sebutan kerang mata tujuh, mempunyai kandungan nutrisi yang cukup tinggi.  Penelitian ini bertujuan untuk mengetahui kandungan nutrisi selama pengolahan abalon (H.asinina) kering. Kerang Abalon yang digunakan yaitu abalon berukuran 7 cm yang diperoleh dari Pulau Saponda Kabupaten Konawe, Provinsi Sulawesi Tenggara.  Rangkaian pengolahan abalon kering dimulai dari pembersihan abalon segar dengan memisahkan cangkang dari dagingnya, penggaraman selama  ±12 jam, pengukusan selama ± 30 menit hingga pengeringan oven selama  ±2-3 hari.  Hasil penelitian menunjukkan bahwa  berat daging  abalon segar yang dapat dikonsumsi seberat 4.586,00 g atau sebesar 45,86% dan  yang tidak dapat dikonsumsi seberat 5414,12 g atau sekitar 54,14% berupa cangkang 7,88% dan organ visera 46,25%. Kandungan air yang terus mengalami penurunan mulai dari abalon segar, setelah penggaraman, setelah pengukusan hingga kering masing-masing 83,9%; 76,14%; 71,90% dan 28,47%, diikuti oleh kadar lemak masing-masing 7,86%; 2,87%; 2,12% dan 1,71%. Sementara, proporsi kandungan protein terus mengalami peningkatan masing-masing 11,22%; 16,90%; 20,65% dan 42,38%. Berdasarkan hasil penelitian, diperoleh kandungan nutrisi Abalon semakin meningkat setelah melalui proses pengolahan.   Abalone shells are included in Haliotidae family, also known as seven eye shells, have a fairly high nutritional content. This study aims to determine the nutritional content during the processing of dried abalone (H. asinina). The abalone shells used were abalone measuring 7 cm which was obtained from Saponda Island, Konawe Regency, Southeast Sulawesi Province. The series of dried abalone processing starts from cleaning fresh abalone by separating the shell from the meat, salting for ± 12 hours, steaming for ± 30 minutes to oven drying for ± 2-3 days. The results showed that the weight of fresh abalone meat that could be consumed was 4.586,00 g or 45.86% and the uneaten weight was 5414.12 g or about 54.14% in the form of shell 7.88% and visceral organs 46.25. %. The water content which continued to decrease starting from fresh abalone, after salting, after steaming to drying was 83.9% respectively; 76.14%; 71.90% and 28.47%, followed by fat content of 7.86%, respectively; 2.87%; 2.12% and 1.71%. Meanwhile, the proportion of protein content continued to increase by 11.22% respectively; 16.90%; 20.65% and 42.38%. Based on the results of the study, the nutritional content of abalone increased after going through the processing process. 
PENGURUSAN UNDANGAN KEPESERTAAN KONVENSI FORUM REKTOR INDONESIA OLEH PT. WAHYU PROMO CITRA Sari, Denisa Ratna; Maharani, Maharani; Setiawati, Rahmi
Journal of Indonesian Tourism and Policy Studies
Publisher : UI Scholars Hub

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Abstract

This final project assignment deals with the Invitation of Convention of Rector Indonesia Forum 2017, as well as the obstacles encountered and problem solving. Based on data collection methods used by the author is by way of direct observation to the field and literature study through books and online. The process of this activity is important in the success of the Indonesia Rector Forum Convention 2017, because in it there are several stages which is the standard for distributing invitations.
Lamun Oceana serrulata Di Perairan Provinsi Kepulauan Bangka Belitung Okto Supratman; Adi, Wahyu; Muftiadi, Muhammad Rizza; Pamungkas, Aditya; Henri, Henri; Robika, Robika; Supratman, Okto; Maharani, Maharani; Animah, Animah; Angelia, Fera; Haptari, Rapita; Emillia, Emillia
Journal of Tropical Marine Science Vol 7 No 2 (2024): Journal of Tropical Marine Science
Publisher : Universitas Bangka Belitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33019/jour.trop.mar.sci.v7i2.4974

Abstract

Taxonomically, according to the World Register of Marine Species (WORMS), in 2021 the naming of the species Cymodocea serrulata will change to Oceana serrulata (R. Brown) Byng & Christenh. Many studies have been carried out in the Province of the Bangka Belitung Islands, but this type of distribution map has not been presented in detail. Observation of seagrass in the field allows the identification of seagrasses with other types of seagrass. This study aimed to identify morphology, species distribution, and other types of seagrass often associated with seagrass species Oceana serrulata in the Province of the Bangka Belitung Islands. The methods in this study include data collection, identification, and map making. Morphological identification of seagrass species refers to several identification sources. The distribution map of Oceana serrulata is presented from the seagrass data collection that has been carried out. This research uses data from different times, the first was obtained from 2011 and 2022 as primary data. The results of the study explain the identification carried out on the Oceana serrulata has the same characteristics as identification literature. Similarities seen from the identification of leaf morphology which ribbon curved like, parallel leaf veins and triangular shaped sheaths. Other seagrass species that are most often associated with Oceana serrulata are Halodule uninervis and Enhalus acoroides. The map of the distribution of seagrass species Oceana serrulata is found on the islands of Bangka, Belitung, Anak Air, Lepar, Ketawai, Semujur, Kalimambang, Kelayang, Kepayang, Ruk, and Sebongkok islands.
Relationship between Age and Pregnancy Distance with the Incidence of Miscarriage at the Sabang City Regional General Hospital Susanti, Ita; Vatica, Jeny Riska; Maharani, Maharani
Asian Journal of Health Research Vol. 2 No. 3 (2023): Volume 2 No 3 (December) 2023
Publisher : Ikatan Dokter Indonesia Wilayah Jawa Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55561/ajhr.v2i3.131

Abstract

Introduction: Pregnant women who experience miscarriage may experience health complications that lead to maternal morbidity or death. The incidence of miscarriage rose by 26% in women over 40 years old and by 12% in women under the age of 20. Due to their immature uteri, pregnant women under the age of twenty are particularly vulnerable to complications during pregnancy and childbirth, including miscarriage. In addition, women over 35 may be more susceptible to issues with their aging uterine organs, which raises the possibility of chromosomal abnormalities and pregnancy. Material and Methods: This type of research is an analytic survey with a cross-sectional approach. This research was conducted in the Sabang City Regional General Hospital in May 2022. The population in this study was 320 people, while the sampling technique was total sampling. Results: Test analysis of research results using the chi-square test. Based on the results of the study show a relationship between age and the incidence of miscarriage with a value of p = 0.000 < 0.05, and there is a relationship between pregnancy distance and the incidence of miscarriage with a value of p = 0.000 < 0.05. Conclusion: There is a relationship between age and pregnancy distance to the incidence of miscarriage.
Literature Review: Relationship of Lifestyle with Incidence of Primary Dysmenorrhea in College Students Maharani, Maharani; Khumairoh, Rizzatul
Asian Journal of Health Research Vol. 3 No. 1 (2024): Volume 3 No 1 (April) 2024
Publisher : Ikatan Dokter Indonesia Wilayah Jawa Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55561/ajhr.v3i1.135

Abstract

Introduction: Menstruation is periodic and cyclic bleeding from the uterus, accompanied by endometrial desquamation. In specific individuals, menstruation can cause pain called dysmenorrhea, which is characterized by mild, moderate, and severe menstrual pain. Primary dysmenorrhea is not a life-threatening disorder, but it can hurt women's quality of life. Prevalence of menopause in Indonesia An estimated 55% of women of reproductive age experience pain during menstruation. Material and Methods: We searched articles published from 2014-2020 in  PubMed, Proquest, and Google Scholar with the keywords "primary dysmenorrhea” AND “student lifestyle”. All data were gathered and analyzed. Results: The results showed that 8 articles showed the relationship between lifestyle and the occurrence of primary menstrual pain among female students. In comparison, the other two articles show that there is no relationship between lifestyle and primary dysmenorrhea in female students. Conclusion: This study concludes that an unhealthy lifestyle, such as high stress levels, infrequent exercise, and frequent consumption of fast food, is effective for primary dysmenorrhea during menstruation.
Co-Authors Abdul Sabaruddin Adiyatma, Raditya Afiat, Husnul Afriandi, Afriandi Afrimanisa, Afrimanisa Agung Suharyanto Agus Setiyono Agusrinal Agusrinal Agusriyadin, Agusriyadin Agustan Agustan, Agustan Ahmad Muttaqin Ahmad Zuhri Ainun Mardhiyah, Ainun Al Benz, Rendy Albida Rante Tasak, Albida Rante Alfialita, Vini Algadri, Bagdawansyah Alvionita, Agnes Aminuyati Amrozi ANA ANNISA, ANA Ananda, Putri Anang, Muh. Andani Andani Angelia, Fera Animah Animah Anita Esfandiari Ansar, Soehardiman Ansyah, Ferdy Aprilia, Bella Ardiansyah, Indra Ariansyah, Dimas Arie Zella Putra Ulni Arief Wildan, Arief Arif Prasetya Arifianto, Dinar Arifin, M. Jaenal Asni Asni Asri, Dewi Astawa, I Made Suwasa Astuti, Ratih Kusuma Atika Sunarto Aulia, Zahrotul Azhali Siregar Azmi, Bq. Ainul Azra Batrisyia Sabrina Banderas, Antoni Barus, Nia Tesalonika Br Berna Elya Bestari, Zeta Aisyah Budiman Budiman Choirunnisa, Natasya Damanik, Tigor Reinhard Darista, Nanda Darsono Darsono Darussalam, Fajrul Ilmy Dea Indriani Desri Suryani Dewi, Dessy Kumala Dewi, Diah Mustika Dewi, Endah Dhafira, Farhana Dhian Eka Wijaya Dila Damayanti Disnawati Disnawati, Disnawati Doni Setiawan Dwi Astriani Dwi Rosalina Dwiyarina Margarisa Edwin Permana Efori Buulolo eka rahmawati EKO HARYADI Elisabeth Purba, Ivan Emillia, Emillia Emmy Yuanita Enggar Patriono, Enggar ENI ENDARYATI Estiningsih, Nining Fadillah, M Fariz Fahmie Firmansyah Fait, Taslim Faradisa Anindita Fathoni Fathoni Fatmawati, Eka Fauziah Fauziah Febriana, Anggun Febrianza, Muhammad Fera, Fera Fetri Yeni J Fifin L. Rahmi Fifin Luthfia Rahmi Firmansyah Firmansyah Fitrah, Nursabillah Fizria, Heny Forestrania, Roshamur Cahyan Fujianti, Fujianti Gaby Nanda Kharisma Gigin Ginanjar Ginting, Anisa Stepani Br Giu, Wa Ode Sitti Hajra Gunibala, Zakir Yusuf Halengkara, Listumbinang Halim, Bobby Haptari, Rapita Harnita, Tirta Hasibuan, Ulfa Ganti Hasidu, La Ode Abdul Fajar Hasni Henny Sanulita Henri Henri, Henri Henry Aspan Hermawan Istiadi Hijriani, Hijriani Hikmah, Wa Ode Erty Hudzaifah Hudzaifah Humairah, Humairah Husna, Milda Husni Mubarat, Husni I wayan Teguh Wibawan Ibrahim, Akhmad Fadli Ibrahim, Intan Soliha Illahi, Anisa Destayani Nur Ilyas, Ika Lismayani Indahsari, Siti Rachmi Indra, Andi Batara Indria Widyastuti Irawan, Purna Isamu, Kobajashi Togo Ismail, Nur Azizah Intan Putri Ismunandar Isnaini Rahmah Lubis Isti Dwi Pruschia Izhar Salim Jimmi Copriady Johni Azmi Kamal, Muhammad Alfin Kamur, Sudarwin Khadijah, Khairiyah Khaer, Miftahul Kholifah, Ira Nur Kholifah, Siti Rodiatun Kholifah, Siti Rodiatun Khumairoh, Rizzatul Kusuma Chandra Kirana, Kusuma Chandra Kusumo, Haryo Laihat Laihat, Laihat Laily Nisa, Fauzatul Lalang, Lalang Landepasa, Erin Lbn. Raja*, Edward A. Lisa, Rosita Lubis, M. Alpansyah Lubis, Masita Luthfiyah, Nabilah Ummi Maharani, Teni Marlina Mardian Idris Harahap Margarisa, Dwiyarina Maria Ulfa Maria Ulfah MARJANI MARJANI, MARJANI Marsitah, Iis Martina Asti Rahayu Maulid, Maulid Maya Rahayu, Maya Mega, H D Megawati - Mesran, Mesran mubarak, azhar aras Muchtar, Febriana Mufidah, Ni'mah Muftiadi, Muhammad Rizza MUHAMMAD ALI ADNAN Muhammad Irham Muhammad Rusdi Muhammad Sopiyana, Muhammad Muis Mukhsin Patriansyah Munawir, La Mustikawati Mustikawati Mutiara Felicita Amsal Nabawi, Moh Nasrulloh, Nizar Natalia Silalahi, Natalia Nazar, Rohan Fahmi Na’imah, Na’imah Nelly Astuti Hasibuan NGATIMIN, NGATIMIN Nugroho, Trilaksana Nur Budi Mulyono Nur Rokhman Nurdiyanto, Heri Nurfa, Nurfa Nurfalah, Muhammad Fajar Nurhesti, Nurhesti Nurlaila Nurlaila Nurwahyuni Nasir Oktavia, Mitra Okto Supratman Oktriani, Riska Pamungkas, Aditya Pargito Pargito Patadjai, Andi Besse Permata, Cahaya Pirmansyah Pirmansyah Pormansyah, Pormansyah PUJI W, DWI Purba, Mortigor Afrizal Puspasari, Denti Putri Laia, Sastawati Putri, Habibah Afiyanti Putri, Oktri Dwi QOMARIYAH A, SRI INDAH NURUL Rachmi, Fifin L. Rafiqi, Bagus Rahman, Saifur Rahmatih, Aisa Nikmah Rahmawati, Hakiki Rahmi, Ulfia Raja, John G. Lbn. 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S , Desti Monika Ummi Kalsum Vatica, Jeny Riska Vierto VINA AMILIA SUGANDA M, VINA AMILIA Wahab, Iswandi Wahyu Adi Wahyu Adi Wau, Witarni Widdiyanti, Widdiyanti Wijayanti, Diah Yuhandri Yuhandri, Yuhandri Yuliatin yuliatin Yulimarni Yulimarni Yulius, Yosef Yuliyani Yuliyani, Yuliyani Yunita, Sang Ayu Yusawinur Barella Yusi, Amin Zahra, Astiti Sofyati Zannah, Liadi Zubair, Muh. Zuhra, Halimatu Zulvia Trinova zurman, zurman Zuvita, Alya Istiqla