Article Per Year (5 Year)
p-Index From 2020 - 2025
0.408
P-Index
This Author published in this journals
All Journal Jurnal Ilmiah JKA (Jurnal Kesehatan Aeromedika) Edible : Jedb GOVERNANCE: Jurnal Ilmiah Kajian Politik Lokal dan Pembangunan
Yeni Herawati, Yeni
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Humanities Education Environmental Science Health Professions Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
STUDI PERBANDINGAN JUMLAH IKAN LELE DAN KULIT PISANG PADA PEMBUATAN KERUPUK “LEKUPI” Herawati, Yeni; Dasir, Dasir
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 2, No 1 (2013): Edible
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v2i1.490

Abstract

This study aimed to study the ratio of a banana skin and catfish on making crackers "lekupi". This research has been held in Laboratory Faculty of Agriculture, University of Muhammadiyah Palembang in October 2012 to February 2013. This research used Randomized Block Design (RBD), which compiled non-factorial consisting of four combinations of treatment and repeated five times, with each treatment factor P1 (50% banana skin: catfish, 10%: 40% starch), P2 treatment (40% banana skin: catfish, 20%: 40% starch), treatment P3 (20% banana skin: catfish, 40%: 40% starch), and P4 treatment (10% banana skin: catfish 50%: 40% starch). Parameters observed for chemical analysis covering the water content and protein content. While organoleptic include flavor and color to the hedonic test and the level of crispness to the rank test and physical test includes volume expansion. The results showed that the ratio of the number of catfish and banana peels are very real effect on the moisture content, protein content and volume expansion. Assessment of organoleptic test showed that the ratio of the number of catfish and banana peels significantly affect the flavor, color and crispness Crackers "Lekupi". The results showed that treatment of P4 has the lowest water content (10.617%), the highest protein content (14.74%), and highest volume expansion (6.253 x 100%). While in treatment P1 has the highest water content (12.405%), the lowest protein content (5.04%) and the lowest volume expansion (3.212%). In organoleptic treatment P2 has color, and flavor with the highest level of preference with the average value of 3.75 (criterion rather liked), 3.66 (criterion rather liked). Meanwhile, highest level of crispness found in P4 treatment with an average value of 1.42 (the criteria are very crisp at all).
Pengetahuan Remaja Putri Kelas X Dan XI Tentang Keputihan Di SMA Kartika XIX-1 Bandung Rusmita, Eli; Herawati, Yeni
Jurnal Ilmiah JKA (Jurnal Kesehatan Aeromedika) Vol. 10 No. 1 (2024): Jurnal Ilmiah JKA (Jurnal Kesehatan Aeromedika)
Publisher : Politeknik Kesehatan TNI AU Ciumbuleuit Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58550/jka.v10i1.251

Abstract

Penelitian ini dilatar belakangi oleh banyaknya angka kejadian keputihan remaja putri di Indonesia. Tujuan penelitian untuk mengetahui gambaran pengetahuan remaja putri kelas X dan XI tentang keputihan di SMA Kartika XIX-1 Bandung. Jenis penelitian adalah deskriptif dengan 349 populasi dan 186 sampel menggunakan teknik proportional random sampling. Instrumen penelitian menggunakan kuesioner sebanyak 28 pertanyaan, hasil uji validitas nilai r -105 – 0,759 dan reliabilitas cronbach’s alpha 0,890. Hasil penelitian secara umum kategori kurang 45%. Per subvariabel tentang pengertian keputihan kategori kurang 49%, jenis-jenis keputihan kategori cukup 36%, tanda gejala keputihan kategori cukup 37%, penyebab keputihan kategori kurang 76%, pencegahan keputihan kategori kurang 39%, dampak keputihan kategori kurang 76%, cara penanganan keputihan kategori kurang 59%. Kesimpulan bahwa pengetahuan tentang keputihan kategori kurang 45%, maka disarankan kepada Kepala SMA Kartika XIX-1 Bandung untuk mengadakan penyuluhan kesehatan reproduksi terkhusus tentang keputihan untuk menghindari dampak buruknya masalah kesehatan reproduksi wanita.
ANALISIS TEMPAT, LAYANAN, KREATIFITAS PRODUK DAN PROMOSI TERHADAP KEPUTUSAN PEMBELIAN DI MASKET PLACE Herawati, Yeni; Nasution, Meisa Fitri; Gulo, Nur’Ainun
GOVERNANCE: Jurnal Ilmiah Kajian Politik Lokal dan Pembangunan Vol. 10 No. 4 (2024): 2024 Juni
Publisher : Lembaga Kajian Ilmu Sosial dan Politik (LKISPOL)

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

Abstract

This research aims to analyze the influence of place, service, product creativity and promotion factors on purchasing decisions in the marketplace. Marketplaces as electronic trading platforms have become the main choice for many consumers in making purchases. Place factors, the services provided, the creativity of the products offered, as well as the promotional strategies implemented, play a major role in influencing consumer purchasing decisions. The research method used is a quantitative approach by collecting data through questionnaires distributed to marketplace users in Teluk Panji Village. The data obtained was then analyzed using multiple linear regression techniques to find out how much influence each independent variable had on purchasing decisions. The research results show that all independent variables, namely place, service, product creativity and promotion, have a positive and significant influence on purchasing decisions. The product creativity variable has the most dominant influence, followed by service, place and promotion. These findings indicate that to improve purchasing decisions, marketplaces need to pay more attention to increasing innovation in product creativity, better service, more strategic locations and effective promotions. This research provides practical contributions for marketplace managers in designing better marketing strategies and provides insight for future researchers to develop studies related to other variables that may influence purchasing decisions in the marketplace.
Co-Authors Dasir, Dasir Eli Rusmita Gulo, Nur’Ainun Nasution, Meisa Fitri