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All Journal Jurnal Fisika Unand JURNAL PENGABDIAN KEPADA MASYARAKAT AGROSCIENCE Jurnal Sains dan Teknologi Reaksi Jurnal Vokasi Journal SAGO Gizi dan Kesehatan Jurnal Ekonomi Al-Ashr : Jurnal Pendidikan dan Pembelajaran Dasar Jurnal Teknologi The Journal of Palembang Nursing Studies Jurnal Teknologi Kimia Unimal BAJET ( Baturaja Journal of Educational Technology) Jurnal Rumpun Ilmu Kesehatan Agrifo: Jurnal Agribisnis Universitas Malikussaleh Jurnal Riset, Inovasi, Teknologi & Terapan Jurnal Cendekia Ilmiah
Elfiana Elfiana, Elfiana
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Pertanggungjawaban Pidana terhadap Pelaku Pembujukan Anak untuk Melakukan Persetubuhan dalam Perspektif Hukum Perlindungan Anak Elfiana, Elfiana; Irhamdessetya, Hani
J-CEKI : Jurnal Cendekia Ilmiah Vol. 4 No. 5: Agustus 2025
Publisher : CV. ULIL ALBAB CORP

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56799/jceki.v4i5.11715

Abstract

Anak merupakan subjek hukum yang berada dalam kelompok rentan, khususnya terhadap tindak kekerasan seksual yang kerap dilakukan melalui mekanisme manipulatif seperti pembujukan. Kejahatan ini tidak hanya melanggar norma hukum, tetapi juga merusak perkembangan psikologis anak. Penelitian ini bertujuan untuk menganalisis pertanggungjawaban pidana terhadap pelaku pembujukan anak dalam perspektif hukum perlindungan anak di Indonesia. Penelitian ini menggunakan metode yuridis normatif, dengan pendekatan pada undang-undang, doktrin hukum, putusan pengadilan, serta instrumen internasional. Hasil kajian menunjukkan bahwa pelaku pembujukan terhadap anak untuk tujuan persetubuhan dapat dikenakan sanksi pidana yang berat sebagaimana diatur dalam Undang-Undang Nomor 35 Tahun 2014 junto Undang-Undang Nomor 17 Tahun 2016. Pembujukan dikategorikan sebagai bentuk kekerasan non-fisik yang tetap memenuhi unsur delik dalam hukum pidana anak. Oleh karena itu, pendekatan perlindungan yang komprehensif diperlukan untuk menjamin kepentingan terbaik bagi anak.
KEANEKARAGAMAN HYMENOPTERA PARASITOID PADA TANAMAN BAWANG MERAH YANG DITUMPANG SARIKAN DENGAN CABAI MERAH PADA FASE VEGETATIF DAN FASE GENERATIF Amar, Aidil; Fatmala, Nanda; Fridayati, Diah; Elfiana, Elfiana; Irwansyah, Irwansyah; Marlina, Marlina
AGROSCIENCE (AGSCI) Vol 14, No 1 (2024): June
Publisher : Fakultas Sains Terapan, Universitas Suryakancana Cianjur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35194/agsci.v14i1.4150

Abstract

Tanaman tumpang sari berarti sistem pertanaman yang banyak diimplikasikan petani memakai cara penanaman lebih dari satu jenis tanaman. Selain menambah produksi tanaman, sistem tumpeng sari juga memaksimalkan fungsi lahan. Sistem tumpeng sari terlihat juga memberikan pengaruh pada keanekaragaman serangga yang berkunjung ataupun hidup di tanaman. Tujuan penelitian guna mendeskripsikan jenis serangga yang terdapat pada tanaman bawang merah yang ditumpangsarikan dengan cabai merah. Penelitian ini memakai metode survei purposive sampling. Survei dilaksanakan di satu hamparan lahan tanaman bawang merah yang ditumpang sarikan dengan cabai merah. Hasil penelitian memperlihatkan serangga yang tertangkap di lahan bawang merah yang ditumpang sarikan dengan cabai terdiri dari 10 ordo dan 47 family, ordo Araneae, ordo Blatodea ordo Coleoptera ordo Dermaptera, ordo Hemiptera, ordo Diptera, ordo Hymenoptera, ordo Isoptera, ordo Lepidoptera ordo Mantodea, sedangkan untuk musuh alami parasitoid di jumpai dua yaitu ordo Hymenoptera , Diptera, untuk serangga predator ordo yang dijumpai ordo Mantodea, ordo Orthoptera, ordo Hymenoptera, ordo Lepidoptera, ordo Hemiptera, ordo Diptera, ordo Dermaptera, ordo Coleoptera ordo Araneae, sedangkan serangga herbivora ordo yang dijumpai adalah ordo Hemiptera, ordo Diptera, ordo Coleoptera, ordo Lepidoptera, ordo Orthoptera, kelompok serangga parasitoid yang paling tinggi jumlah individunya dari family Ichneumonidae dan Braconidae, kelompok serangga predator yang paling tinggi jumlah individunya dari family Reduviidae, dan formicidae, kelompok serangga herbivora yang paling tinggi jumlah individunya dari family Orthoptera.
Design of a Thermal Conductivity Measurement Technique for Clay Furnace Materials Using an Arduino-Based Thermocouple Sensor¬ Elfiana, Elfiana; Tansa, Salmawaty; Eka Setiawan, Dewa Gede
Jurnal Fisika Unand Vol 12 No 4 (2023)
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jfu.12.4.615-620.2023

Abstract

This study aims to design a thermal conductivity measurement system for solid clay furnace materials, measure the thermal conductivity value of a clay furnace using an Arduino-based Thermocouple sensor, and determine the relationship of the thermal conductivity value to variations in clay furnace samples using an Arduino-based thermocouple sensor. The method used in research, design, manufacture and testing of tools. Data collection in this study was to measure the thermal conductivity of 4 samples of clay furnaces based on differences in husks using an Arduino-based Thermocouple sensor. Analysis of research data was carried out using descriptive statistics and inferential statistics, assisted by Microsoft Excel and SPSS programs. In data analysis, univariate, bivariate analysis was performed. The relationship between the value of thermal conductivity to the husk material in each sample has a positive relationship between time and temperature variables, in other words, the more time the temperature increases, the faster the temperature increases. From the results of the study, it can be concluded that the best thermal conductivity is in sample one with a value of 1.5375 J/ (K.m) and the poorest is in sample four with the lowest conductivity value of 0.3125 J/ (K.m).
PENGEMBANGAN MULTIMEDIA PEMBELAJARAN INETRAKTIF MATA PELAJARAN GEOGRAFI KELAS X MADRASAH ALIYAH Elfiana, Elfiana
BaJET (Baturaja Journal of Education Technology) Vol. 8 No. 1 (2024): Baturaja Journal of Educational Technology
Publisher : Program Studi Teknologi Pendidikan FKIP UNBARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54895/bajet.v8i1.2672

Abstract

Tujuan penelitian ini adalah untuk Mengembangkan Multimedia Pembelajaran Interaktif dengan Menggunakan Adobe Flash CS6 Pada Mata Pelajaran Geografi di kelas X di MA Al-Aqidah Kutapandan. Jenis penelitian yang digunakan adalah penelitian Research and Development (R&D). Model yang digunakan adalah model prosedural dengan teknik pengumpulan data berupa angket. Data hasil penelitian dianalisa dengan menggunakan rumus persentase. Dari hasil uji coba ahli ahli media, memberikan nilai 79,27% dengan kriteria “Baik”, ahli desain menilai produk yang dibuat dengan persentase, 81,1% dengan kriteria “Baik”, dan ahli Mteri memberikan nilai 82,27% dengan kriteria “Baik”. Berdasarkan hasil validasi dari ahli media, ahli desain dan ahli materi bahwa produk layak untuk diuji cobakan. Pada uji coba produk sekala perorangan dengan responden berjumalh 3 orang memperoleh persentase 83,72% dengan kriteria “Baik”. Kemudian dilakukan ujicoba skala kecil dengan jumalh responden 6 orang memperoleh persentase 83,31% dengan kreiteria “Baik”. Selanjutnya dilakukan uji coba skala besar dengan jumlah responden 31 orang memperoleh persentase 87,75 dengan kriteria “Baik Sekali”. Dengan demikian produk Multimedia Pembelajaran Pada Mata Pelajaran Geografi Kelas X di MA Al-Aqidah Kutapandan yang dikembangkan layak digunakan dalam pembelajaran di sekolah.
Pemanfaatan Ekstrak Daun Beluntas (Pluchea indica) Sebagai Bahan Aktif Deodoran Spray Alami Maulin Hayatun Qariza; Ratna Sari; Elfiana Elfiana; Ratni Dewi; Nir Fathiya
Jurnal Teknologi Vol 26, No 1 (2026): April 2026
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/teknologi.v26i1.8667

Abstract

Body odor is a common problem experienced by people in tropical climates such as Indonesia. Continuous use of chemical-based deodorants risks causing irritation and other skin disorders, thus driving the need for natural alternatives that are safer and more environmentally friendly. This study aims to obtain the optimal powder size and soaking time in producing beluntas leaf extract as well as the optimal concentration as a spray deodorant. Extraction was carried out through the maceration method with variations in powder size of 60/80, 80/100, 100/120, 120/140 and 140/160 mesh and soaking times of 2, 3, 4, 5 and 6 days. Parameters analyzed included yield, residual solvent content, flavonoid content, and antioxidant activity (IC₅₀). The best extract was then formulated into a spray deodorant with concentrations of 10%, 15%, 20%, 25% and 30%, then tested for physical stability, organoleptic properties, and antibacterial activity against Staphylococcus epidermidis. The results showed that 100/120 mesh powder with a five-day soaking time produced the best extract with a yield of 11.75% and a residual solvent content of 0.73%. The extract contains active flavonoids with very strong antioxidant activity (IC₅₀ = 3.79 ppm). The deodorant formulation with a 25% concentration provided the most optimal physical and antibacterial performance, thus having the potential to be developed as an effective and safe natural deodorant product.
Pemanfaatan Limbah Nanas (Ananas Comosus L. Merr) Sebagai Penggumpal Alami Pada Proses Pembuatan Tahu Kedelai Elfiana Elfiana; Salmyah Salmyah; Rauzatul Aulia
Jurnal Riset, Inovasi, Teknologi & Terapan Vol 4, No 1 (2025): Desember
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/ristera.v4i1.8626

Abstract

Pineapples contain many useful ingredients, one of which is acid and the enzyme bromelain. This content is also found in pineapple waste which we can use as an alternative coagulating agent for tofu. This content is able to bind proteins into lumps in soybean juice to form curd (clumps of tofu). In this research we used pineapple waste to extract the acid content remaining in pineapple waste. This is also an effort and solution to reduce waste in the surrounding environment and add economic value to pineapple waste which is usually not utilized. This research aims to find out how the volume of pineapple waste juice and soaking time influence the tofu making process. The process method is that the soybeans are soaked for 6 soaking times each; 8; 10; and 12 hours. After soaking the soybeans, they are ground using a grinder, then the soybean juice is filtered from the dregs and boiled for about 15 minutes, then the coagulation process is carried out with variations in the volume of pineapple waste juice, namely 20; 40; 60; 80 and 100 ml. Put the soybean juice that has coagulated into the mold, wait until the tofu forms. The results of the research showed that the best water content, texture and protein content were obtained from making tofu by soaking for 6 hours with 60 ml of pineapple waste coagulating agent. The water content result was 60%, which was liked by many panelists, the texture test was 212.5 gf and the protein value was 15.63%. The results obtained in this research are in accordance with SNI 01-3142-1998.
Pendugaan Umur Simpan Kerupuk Opak Singkong Dengan Metode Accelerated Shelf Life Testing (ASLT) Model Arrhenius Muhammad Alghifari Ramadhan; Elfiana Elfiana; Irwan Irwan
Jurnal Riset, Inovasi, Teknologi & Terapan Vol 4, No 1 (2025): Desember
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/ristera.v4i1.8628

Abstract

Shortening is a fat product used in the food industry to improve the texture and quality of the final product. The use of vegetable fats and olein as raw materials offers a healthier and environmentally friendly alternative to animal fats. This research aims to develop a shortening emulsifier formula made from stearin and olein using lecithin, to increase product stability and quality. In this research, white butter (shortening) was made using raw materials that had gone through neutralization, bleaching, deodorization and fractionation methods, and the final result of the white butter product used a mixing method, namely by mixing olein and stearin produced from the Teaching Factory laboratory, with raw materials 50 g olein and 100 g stearin, by varying the lecithin content, namely 2.5 g, 3.0 g, 3.5 g, 4.0 g, 4.5 g and with stirring time for 3.5 minutes, 4 .0 minutes, 4.5 minutes, 5.0 minutes, 5.5 minutes. The best results were obtained at a lecithin level of 3.0 grams and a stirring time of 5.0 minutes. With a melting point value of 49.5°C, water content of 0.19%, free fatty acids of 0.19%, these values meet SNI. and organoleptic with an average value of 4.3 (very bright) for color, 4.6 (very not rancid) for aroma, and 3.7 (very soft) for texture. From the results of the microbial contamination test, there were 7 colonies in the sample with a lecithin content of 3.0 g with a stirring time of 5.0 minutes, and 6 colonies in the 4.0 g sample with a stirring time of 5.5 minutes. This value still meets the SNI standard for shortening against microbial contamination, namely 10 Apm/gram.
Co-Authors Aidil Amar Amalia, Zuhra Amri Amri Anisah, Yuli Anwar Fuadi Asrida Asrida Denny Sumantri Mangkuwinata Dewa Gede Eka Setiawan Dewi, Ratni E. Elwina Fachraniah, Fachraniah Fakhrizal Fakhrizal, Fakhrizal Fatmala, Nanda Fridayati, Diah Furqan, Muhammad Haikal Hafizal, Muhammad Halim Zaini, Halim Hani Irhamdessetya Irwan Irwan Irwansyah Irwansyah Kuntarti , Kuntarti Mai Simahatie Manurung, Basaria Marlina Marlina Maulin Hayatun Qariza Muhammad Alghifari Ramadhan Nahar Nahar Nahar, Nahar Nazariah, Nazariah Nir Fathiya Nurdin Nurdin Nurdin, Irwan Nurraiyan, Nurraiyan Prihatin, Nanang Rahmahwati, Cut Aja Ratna Sari Rauzatul Aulia Ridwan, Ridwan Rosnani Rosnani Ruhana, Ruhana Saifuddin Saifuddin Salmawaty Tansa Salmyah Salmyah Sami, Muhammad Setia Budi Suryana Suryana Syarifah Keumala Intan Widuri , Endang Wulandari , Dyah Fitri Yetti , Krisna Zahraini Zahraini