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All Journal Jurnal Dinamika Penelitian Industri Biopropal Industri Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Indonesian Journal of Global Health research Journal of Biology Learning Warta AKAB

Rosniati Rosniati, Rosniati

Balai Besar Industri Hasil Perkebunan Jl. Prof. Dr. H. Abdurahman, Basa Lama, No. 28, Makassar, 90231

Author-ID : 558003

Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Nursing Public Health Social Sciences

Published : 7 Documents Claim Missing Document

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Articles

The Effect of Starter Concentration and Fermentation Period of Cocoa Pulp on Ethanol Production Yumas, Medan; Rosniati, Rosniati
Biopropal Industri Vol 5, No 1 (2014)
Publisher : Balai Riset dan Standardisasi Industri Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (186.414 KB)

The study of starter concentration effect and fermentation period of cocoa pulp on ethanol production has been carried out in order to determine the concentration of Saccharomyces cereviceae as a starter and optimum fermentation period to produce bioethanol from cocoa pulp. Variables in this research were S. cereviceae consentration of 6, 7, 8 and 9%; and fermentation periods 3, 5 and 7 days. The results showed that 5 days of fermentation period and the addition of S. cereviseae with a concentration of 9% obtained the highest ethanol content as much as 5.93% by the end of fermentation acidity of 6.0.

SUBTITUSI TEPUNG TERIGU DENGAN TEPUNG MAIZENA PADA PEMBUATAN PASTA Duma, Netty; Rosniati, Rosniati
Jurnal Dinamika Penelitian Industri Vol 21, No 2 (2010): JURNAL DINAMIKA PENELITIAN
Publisher : Balai Riset dan Standardisasi Industri Palembang

Pasta is a kind of food made from wheat flour, water and other additional ingredients. This research was aimed to know the impact of wheat flour substitution with maize flour in pasta making. Preliminary research was done to found the better formulate between CMC, STPP, wheat flour and maize flour in pasta making and resulted good formula between wheat flour ad maize flour were 90% : 10%: 80%: 20%: and 70%: 30%. These formulate were used for the main research and the best formulated were resulted on 90% wheat flour and 10% maize flour water content was 9,10% which near to control value 8,14%. Rehydration potential was 9,93 minute and elasticity value 792,4 N/m2 which almost similar the elasticity control value 810,73N/m2.

Analysis of Biology Learning Media Needs at SMA Negeri 4 Tanjungpinang Berliawanti, Fadinda; Safika, Nurul; Aprilia, Dina; Salsabilla, Jilan Zahwa; Fa U, Sabrina Thresia Gustianti; Hindrasti, Nur Eka Kusuma; Rosniati, Rosniati; Amran, Rita Arnel
Journal of Biology Learning Vol 5 No 1 (2023): March 2023
Publisher : Universitas Veteran Bangun Nusantara Sukoharjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jbl.v5i1.4136

The urgency of analyzing the needs of learning media is very important to analyze the needs of student learning media because there is a possibility that future learning will increase. For this reason, it is important to conduct further research on school policies in meeting student learning needs during the learning process. This study aims to analyze the needs of learning media in biology subjects at SMAN 4 Tanjungpinang. The research method used was descriptive and quantitative analysis with data collection through questionnaires and interviews with biology teachers. The subject of this study was a grade 11 science student of SMAN 4 Tanjungpinang. The results showed that teachers always use learning media in every meeting and with the existence of learning media makes students motivated and not easily bored in the learning process. However, students still need a variety of learning media to support learning needs. This article emphasizes the importance of effective learning through the use of appropriate media and materials.

Physical and Chemical Characteristics of Sulawesi Cocoa Beans 2 (Theobroma cacao L) Fermented and Unfermented Result Khaerunnisa, Khaerunnisa; Rosniati, Rosniati; Kalsum, Kalsum
Journal Warta AKAB Vol 47, No 2 (2023): Warta AKAB
Publisher : Politeknik AKA Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55075/wa.v47i2.205

This study aims to determine the physical and chemical characteristics of fermented and unfermented BR 25 clone dry cocoa beans. The treatment in this study was the fermented treatment (Treatment A) and the unfermented treatment (Treatment B). The fermented and unfermented treatments were processed from wet cocoa beans with 10 kilograms of beans for each treatment. The fermentation treatment uses a box of Styrofoam, while the unfermented treatment is directly dried in the sun after removing the mucus (pulp). The parameters for fermented and unfermented dry cocoa beans were water, pH, fat content, protein, polyphenols, antioxidant activity (IC50), and ALT. The results showed that fermented cocoa beans had a moisture content of 5.77%, pH of 6.41; fat content of 55.63%; protein of 14.36%; polyphenol content of 4.62%; antioxidant activity (IC50) of 21.96%; and ALT value of 1.0 x 102 colonies/gram. Unfermented cocoa beans have a moisture content of 6.52%, pH of 5.20; fat content of 59.63%; protein of 17.83%; polyphenol content of 2.06%; antioxidant activity (IC50) of 62.23%; and ALT value of 1.1 x 102 colonies/gram.Keywords: cacao beans; fermented; unfermented; characteristics

Mindfulness and Lavender Aromatherapy Techniques for Anxiety in Cervical Cancer Patients Those Undergoing Chemotherapy: Literature Review Rosniati, Rosniati; Erika, Erika; Huda, Nurul
Indonesian Journal of Global Health Research Vol 6 No 6 (2024): Indonesian Journal of Global Health Research
Publisher : GLOBAL HEALTH SCIENCE GROUP

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37287/ijghr.v6i6.3786

One disease that is considered very scary in society is cancer. Treatment such as chemotherapy is needed to kill cancer cells. However, chemotherapy also has side effects both physical and psychological. Psychological disorders occur such as feeling anxious or worrying too much about something that can affect the ability to carry out activities. One of the psychological therapies carried out is mindfulness techniques and lavender aromatherapy to reduce anxiety levels in cervical cancer patients undergoing chemotherapy. Mindfulness techniques can provide benefits for cancer patients in achieving relaxation of anxiety during chemotherapy treatment. Apart from mindfulness techniques, providing aromatherapy is also an alternative for reducing anxiety in patients undergoing chemotherapy. The aromatherapy used to reduce anxiety is the aroma of lavender. Lavender aromatherapy can reduce anxiety and stress because it has relaxing properties that can have a positive effect on the nervous system and mood. The scent of lavender can stimulate receptors in the nose that are connected to the brain and stimulate the release of chemicals such as serotonin which can improve mood. The design used is a literature review, articles were collected using academic databases used in this search, namely Pubmed, Google Scholar, Science Direct with research articles published from 2019 - 2023. Based on the articles collected, we obtained review results from 21 journals that show mindfulness. and aromatherapy can help a person manage anxiety, including anxiety that may arise in connection with cervical cancer and the chemotherapy process.

Mindfulness Technique and Lavender Aromatherapy on Anxiety in Cervical Cancer Patients Undergoing Chemotherapy Rosniati, Rosniati; Erika, Erika; Huda, Nurul; Wahyuni, Sri; Misrawati, Misrawati
Indonesian Journal of Global Health Research Vol 7 No 2 (2025): Indonesian Journal of Global Health Research
Publisher : GLOBAL HEALTH SCIENCE GROUP

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37287/ijghr.v7i2.5460

Mindfulness technique and lavender aromatherapy in reducing anxiety levels in cervical cancer patients undergoing chemotherapy. This research method uses a quasi-experimental design with a one-group pretest-posttest approach. A total of 49 respondents who experienced mild to moderate anxiety were involved in this study. The level of patient anxiety was measured before and after the intervention using the Hamilton Anxiety Rating Scale (HARS) questionnaire. The interventions provided included mindfulness technique training and lavender aromatherapy during chemotherapy sessions. The results showed a significant decrease in patient anxiety levels after the intervention, with the average anxiety level dropping from 43.40 to 34.26. The results of the paired sample t-test statistical test showed a p value <0.05, indicating that mindfulness and lavender aromatherapy interventions were effective in reducing anxiety in cervical cancer patients undergoing chemotherapy. Based on these findings, mindfulness and lavender aromatherapy interventions can be integrated as complementary therapies in cancer patient care to reduce anxiety during the treatment process. This study supports Calista Roy's adaptation theory, which emphasizes the importance of environmental interventions in helping patients adapt emotionally and physically to the disease. Suggestions for educational and health institutions are to integrate mindfulness techniques and lavender aromatherapy into nursing curricula and clinical practice to improve the well-being of cancer patients. These techniques can also be applied independently by the community as a simple way to manage everyday anxiety.

INOVASI PEMANFAATAN TANAMAN BAMBU MENJADI LAMPU HIAS Sjahruddin, Herman; Djaya, Subhan; Linan Langodai, Theresia Megawati; Hasmia, Hasmia; Rosniati, Rosniati; Saniapon, Nining
Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Vol. 6 No. 1 (2022): MARET
Publisher : LPPM Univ. Ibn Khaldun Bogor

Utilization of bamboo plants as a form of innovation by increasing the utility of bamboo into lanterns. The abundance of bamboo resources is the reason for carrying out community service activities through training activities carried out for approximately one month in Sunggumanai Village, District. Pattallassang, Gowa Regency, South Sulawesi Province. The training is carried out as an effort to support the fulfillment of the economic needs of the community through the use of abundant natural resources in the village through the use of bamboo plants. The stages of the implementation of this activity began with observation activities and then continued with training on making bamboo lantern products. This product training activity was carried out at the Village Office in collaboration with village institutions (Bumdes) which was attended by village communities who in this activity acted as training participants. From the implementation of this activity, various benefits were obtained, namely an increase in people's income, changes in behavior, increased knowledge and skills, because the slowly made lanterns gain sympathy from consumers and in turn can increase people's income

Co-Authors Amran, Rita Arnel Berliawanti, Fadinda Dina Aprilia, Dina Djaya, Subhan Duma, Netty Erika Erika Fa U, Sabrina Thresia Gustianti Hasmia, Hasmia Kalsum Kalsum Khaerunnisa Khaerunnisa, Khaerunnisa Linan Langodai, Theresia Megawati Medan Yumas, Medan Misrawati Misrawati Nur Eka Kusuma Hindrasti Nurul Huda Safika, Nurul Salsabilla, Jilan Zahwa Saniapon, Nining Sjahruddin, Herman Sri Wahyuni

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