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This Author published in this journals
All Journal Journal of Midwifery and Nursing International Journal of Technology and Education Research
Syahriati Syahriati, Syahriati
Jurusan Teknologi Pengolahan Hasil Perikanan Politeknik Pertanian Negeri Pangkep
Decision Sciences, Operations Research & Management Education Health Professions Languange, Linguistic, Communication & Media Other

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Differences in health education using videos and flipsheets on participation interest post party KB for public mother in the hospital dr. Abdul Rivai Berau Syahriati, Syahriati; Hadiningsih, Eka Frenty; Purwanti, Heni; Meihartati, Tuti
Journal of Midwifery and Nursing Vol. 6 No. 2 (2024): May: Health Science
Publisher : Institute Of Computer Science (IOCS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35335/jmn.v6i2.4976

Abstract

Postpartum family planning is the initiation of the use of contraceptive methods within the first six weeks after delivery. Preliminary study at dr Abdul Rivai Hospital Berau, in July-September 2023, 29 postpartum mothers were using postpartum birth control 420 postpartum mothers, where there is no hospital program to attract interest in using postpartum birth control through health education using flipcharts or videos. This study aimed to find out the difference between health education using videos and flip sheets on interest in postpartum family planning participation. This was a quasi-experimental study with two groups of pre and post-test design. The population was postpartum mothers at Dr Abdul Rivai Hospital Berau in September 2023, numbered 120 people, with a sample of 40 people; the consecutive sampling technique included video media groups and flip sheets, 20 people each. Data analysis used the Wilcoxon test and Mann-Whitney test. This study showed the influence of health education using videos on interest in participating in postpartum family planning (p-value = 0.000). The use of flip sheets in health education influences interest in participating in postpartum family planning (p-value = 0.000). There was a difference in health education using videos and flip sheets on interest in participating in postpartum family planning (p-value = 0.022). This indicates that health education in video and flip sheets media has an influence and difference in increasing interest in postpartum family planning participation. Dr Abdul Rivai Berau Hospital expects to socialize postpartum family planning through video counseling regularly carried out, starting with the mother's pregnancy check
The Characteristics Of Physico-Chemical Quality And The Sensory Evaluation Of Kesambi Jam (Schleichera Oleosa, Merr) Rahmawati Saleh; Syahriati, Syahriati; Nur Fitriani UA; Imran Muhtar; Andi Ridwan Makkulawu
International Journal of Technology and Education Research Vol. 1 No. 02 (2023): April - June, International Journal of Technology and Education Research(IJETE
Publisher : International journal of technology and education research

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63922/ijeter.v1i02.304

Abstract

Kesambi is one of the fruit plantations in Indonesia that almost extinct. This fruit has similar texture, colour, and sweet-sour taste with longan. However, there is still limited research on the ripe Kesambi in processed food products as the main ingredient of jam in order to obtain higher economic value. This research aims to examine the sensory evaluation and characterize the quality of kesambi jam with treatment cooking duration and sugar addition. The research was conducted at the Quality Management Laboratory, Pangkep State Agricultural Polytechnic and at the Nutrition Laboratory, Faculty of Animal Husbandry, Hasanuddin University. The duration of cooking conducted in 3 levels: 20 minutes, 25 minutes and 30 minutes; and the addition of sugar also with 3 levels of concentration: 20%, 25% and 30%. While testing the quality characteristics of kesambi jam included physical (viscosity), chemical (moisture content, total soluble solid, and vitamin C,) and organoleptic tests (color, flavour and taste). The results of the characterization showed that the viscosity of kesambi jam ranged from 68.91- 76.15 cP. The moisture content of kesambi jam decreases with increasing cooking time and sugar concentration. Total soluble solids range from 63.3 – 71.65 °brix. The average content of vitamin C. ranges from 16.74 – 18.25 mg / 100 g of ingredients. The panelists' acceptance of the color, flavour and taste of kesambi jam, on average, response with a favorable score range of 5.31 to 6.1. Based on the organoleptic test, the best treatment of this research was on the additional sugar of 30% with a cooking duration of 30 minutes.
Co-Authors Andi Ridwan Makkulawu Ernawati Jassin, Ernawati Hadiningsih, Eka Frenty Imran Muhtar Juwita, A. Ita Nur Fitriani UA Nur Laylah, Nur Purwanti, Heni Rahmawati Saleh