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All Journal Jurnal Penelitian Pendidikan IPA (JPPIPA) Journal of Midwifery and Nursing FISHIANA Journal of Marine and Fisheries International Journal of Technology and Education Research
Syahriati Syahriati, Syahriati
Jurusan Teknologi Pengolahan Hasil Perikanan Politeknik Pertanian Negeri Pangkep
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Physics Social Sciences 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.
Karakteristik Kimia dan Organoleptik Otak-Otak Ikan Ekor Kuning (Caesio erythrogaster) dengan Penambahan Tepung Tapioka dan Tepung Sagu Dewi Astuti, Suhartin; Astuti, Juni; Syahriati, Syahriati
FISHIANA Journal of Marine and Fisheries Vol. 2 No. 2 (2023): November
Publisher : Fakultas Perikanan UCM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61169/fishiana.v2i2.72

Abstract

Otak-otak ikan merupakan produk gel dari daging ikan yang dicampur dengan tapioka dan bumbu-bumbu seperti garam, gula, santan kental, bawang putih, bawang merah, dan lada. Ikan ekor kuning digolongkan sebagai ikan laut yang mengandung protein tinggi dan asam lemak omega 3 dan 6. Ikan ekor kuning cocok dibuat otak-otak karena mempunyai daging yang lembut, berwarna putih, dan berdaging tebal. Penelitian ini bertujuan untuk diversifikasi produk otak-otak berbahan baku ikan ekor kuning dengan perlakuan variasi penambahan tepung sagu dan tepung tapioka. Karakteristik kimia yang diamati meliputi uji kadar air, protein, lemak, dan kadar abu. Tingkat kesukaan konsumen pada produk otak-otak diuji secara organoleptik terhadap warna, aroma, citarasa, serta tekstur.Otak-otak yang terbuat dari ikan ekor kuning dengan perlakuan A1 (75 persen tepung tapioka dan 25 persen tepung sagu), A2 (50 persen tepung tapioka dan 50 persen tepung sagu), dan A3 (25 persen tepung tapioka dan 75 persen tepung sagu), masing-masing mempunyai kadar air: 58,97, 58,12, 59,34 persen. Protein: 6,10, 5,42, 4,49. Lemak: 0,52, 0,75, 059 persen. Abu: 1,68, 1,72, 1,63 persen. Uji organoleptik pada otak-otak ikan yang dibuat dari ikan ekor kuning memiliki rentang nilai 3 sampai 5 (aga k suka sampai sangat suka). Perlakuan A1 (25 persen tepung tapioka dan 75 persen tepung sagu) paling disukai oleh panelis dari segi warna, citarasa, dan tekstur.
Oceanology: Implications for the Field of Education in the Maritime World Syahriati, Syahriati
Jurnal Penelitian Pendidikan IPA Vol 10 No 8 (2024): August
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v10i8.9154

Abstract

This article discusses the importance of education in the maritime industry, particularly its implications for maritime education. This research adopts a comprehensive mixed methodology to analyze the influence of language in marine education and maritime industry practices at large. The methodology includes three main components: surveys, in-depth interviews, and document analysis, providing a holistic view of language dynamics in the maritime sector. This article highlights the challenges in marine education concerning language teaching and proposes the integration of language learning into the curriculum. The aim is to increase the effectiveness of maritime education and ensure more excellent safety at sea. With a focus on developing language learning strategies, this article proposes approaches to address the linguistic skills gap among seafarers, support maritime safety, and strengthen international cooperation in the marine industry.
Co-Authors Andi Ridwan Makkulawu Astuti, Juni Dewi Astuti, Suhartin Ernawati Jassin, Ernawati Hadiningsih, Eka Frenty Imran Muhtar Juwita, A. Ita Nur Fitriani UA Nur Laylah, Nur Purwanti, Heni Rahmawati Saleh