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All Journal Jurnal Riset Rumpun Ilmu Kedokteran (JURRIKE) Midang
Alfira Alfira
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Religion Humanities Economics, Econometrics & Finance Education Health Professions Languange, Linguistic, Communication & Media Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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MEMBENTUK KARAKTER SISWA SD NEGERI 101942 BENGKEL MELALUI GERAKAN LITERASI SEKOLAH Dian Ika Lestari; Alfira Alfira; Devi Lutfitasari; Haryati Ahda Nasution
Midang Vol 1, No 1 (2023): Midang: Jurnal Pengabdian Kepada Masyarakat, Februari 2023
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/midang.v1i1.43992

Abstract

Penelitian ini memiliki tujuan untuk membentuk karakter siswa di SDN 101942 Desa Bengkel Kecamatan Perbaungan Kabupaten Serdang Bedagai, 6 pembentukan karakter siswa yaitu religius, disiplin, kejujuran, tanggung jawab, sopan santun, menghormati dan menghargai dalam satu nilai karakter wajib, melalui gerakan lierasi sekolah yang memiliki tiga tahapan yaitu tahap pembiasaan, tahap pengembangan dan tahap pembelajaran. Penelitian yang dilakukan adalah penelitian deskriftif, dengan melakukan observasi dan dokumentasi. Kesimpulan di penelitian ini yaitu adapun hubungan gerakan literasi sekolah dengan membangun karakter siswa yaitu setiap siswa dapat memiliki pemahaman dan kemampuan berpikir rasional melalui sumber – sumber atau bacaan yang telah dibaca sehingga proses belajar mengajar akan lebih berfokus, menyenangkan, kondusif, dan kreatif. 
Mutu Organoleptik dan Mutu Kimia Mie Kering dengan Variasi Penambahan Tepung Daun Brokoli sebagai Pangan Fungsional Wildatul Khairi; Alfira Alfira; Oslida Martony
JURNAL RISET RUMPUN ILMU KEDOKTERAN Vol. 4 No. 2 (2025): Agustus : Jurnal Riset Rumpun Ilmu Kedokteran
Publisher : Pusat riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jurrike.v4i2.6281

Abstract

Noodles are commonly made from wheat flour, which is high in carbohydrates but low in fiber, vitamins, and minerals. To enhance their nutritional value, this study used broccoli leaf flour, a vegetable source rich in nutrients and antioxidants. The aim was to evaluate the organoleptic and chemical qualities of dried noodles with added broccoli leaf flour. The study used a completely randomized design with three treatments and two replications. Organoleptic tests (color, aroma, texture, and taste) were conducted by 60 panelists. Chemical analysis measured carbohydrate, protein, fat, calcium, fiber, and moisture content. The results showed that noodles with 10 grams of broccoli leaf flour (treatment B) were most preferred by panelists. This treatment also had improved nutritional content, especially in fiber and calcium, while maintaining acceptable product quality. In conclusion, broccoli leaf flour is a promising ingredient to improve the nutritional value of dried noodles and develop functional food that is well-accepted by consumers.
Co-Authors Devi Lutfitasari Dian Ika Lestari Haryati Ahda Nasution Oslida Martony Wildatul Khairi