Article Per Year (5 Year)
p-Index From 2021 - 2026
0.444
P-Index
This Author published in this journals
All Journal BIO-CONS: Jurnal Biologi dan Konservasi Persona: Kajian Bahasa dan Sastra
Ayunda, Putri
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Arts Humanities Decision Sciences, Operations Research & Management Education Energy Languange, Linguistic, Communication & Media Social Sciences

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Penggunaan Kosakata Informal dalam Kolom Komentar Akun Tiktok @Iniganta Ayunda, Putri; Ermanto, Ermanto
Persona: Kajian Bahasa dan Sastra Vol. 3 No. 1 (2024)
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jpers.v3i1.199

Abstract

This study aims to (1) explain the form of informal vocabulary in the comment column of the Tiktok account @iniganta, (2) explain the morphological process of informal vocabulary in the comment column of the Tiktok account @iniganta, (3) explain the origin of informal vocabulary language in the comment column of the Tiktok account @iniganta. This research is qualitative research using a descriptive method. The results of this study are First, informal vocabulary in the comment column of the Tiktok account @iniganta found as many as 1634 data which includes, basic words found as many as 1262 data and derived words found as many as 372 data; Second, based on the morphological process, 372 data were found which included, (1) affixation found as many as 168 data, (2) acronymization found as many as 159 data, (3) composition found as many as 38 data, (4) reduplication found as many as 7 data, and (5) conversion was not found in the comment column of the Tiktok account @iniganta. Third, based on the origin of the language, three types of languages were found, including, (1) Indonesian found as many as 1167 data, (2) regional languages found as many as 138 data, and (3) foreign languages found as many as 329 data. Of the three types of languages that have been mentioned, the most dominant language used in the comment column of @iniganta Tiktok account is Indonesian.
Pengaruh Konsentrasi Ekstrak Daun Kopi Robusta terhadap Daya Hambat Propionibacterium Acnes Ayunda, Putri; Munandar, Kukuh; Prafitasari, Aulya Nanda
BIO-CONS : Jurnal Biologi dan Konservasi Vol. 7 No. 2 (2025): BIO-CONS: Jurnal Biologi dan Konservasi
Publisher : PROGRAM STUDI PENDIDIKAN BIOLOGI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31537/biocons.v7i2.2459

Abstract

Jerawat atau Acne vulgaris merupakan masalah kulit umum terjadi dan dipicu oleh aktivitas bakteri salah satunya Propionibacterium acnes. Penggunaan antibiotik sintesis dalam jangka panjang dapat menyebabkan resistensi, sehingga perlu adanya alternatif alami seperti daun kopi robusta (Coffea canephora)  yang memiliki kandungan senyawa antibakteri. Penelitian ini bertujuan untuk mengetahui pengaruh dari konsentrasi ekstrak daun kopi robusta dalam sediaan gel terhadap daya hambat Propionibacterium acnes, serta mengevaluasi stabilitas fisikokimia gel pada suhu penyimpanan 4°C dan 27°C. Metode penelitian menggunakan rancangan acak lengkap pola faktorial dengan 2 perlakuan yaitu konsentrasi ekstrak 0%, 0,5%, 1%, 2,5%, dan 3% serta suhu penyimpanan. Parameter pengamatan meliputi uji organoleptik, homogenitas, daya sebar, pH, dan uji daya hambat dengan metode difusi sumuran. Hasil menunjukkan bahwa ekstrak daun kopi robusta memiliki aktivitas antibakteri mulai dari konsentrasi terendah yaitu 0,5%. Zona hambat meningkat dengan adanya kenaikan konsentrasi dan daya hambat tertinggi terdapat pada konsentrasi 3%. Evaluasi gel menunjukkan formulasi homogen dengan pH dalam rentang fisiologis kulit 4,5-6,5  dan daya sebar dalam rentang 5-7 cm. Kesimpulan yang diperoleh dari penelitian ini adalah ekstrak daun kopi robusta memiliki pengaruh terhadap daya hambat Propionibacterium acnes dan sediaan gel tetap stabil secara fisik maupun kimia pada kedua suhu penyimpanan.
Co-Authors . Ermanto Munandar, Kukuh Prafitasari, Aulya Nanda