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All Journal Jurnal Biologi Tropis Jurnal Manajemen Bisnis dan Kesehatan
Maria Alfa Raniadita
Universitas Santo Borromeus
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Immunology & microbiology

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Analisis Efektivitas Marketing Communication Program PMB pada Kampus yang Berubah Bentuk di wilayah Kab. Bandung Barat Raniadita, Maria Alfa; Katarina, Yovita Tri; Cecilia, Cindiana
Jurnal Manajemen Bisnis dan Kesehatan Vol. 1 No. 4 (2025): Volume. 1 No. 4 2025
Publisher : Edu Berjaya Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70817/jmbk.v1i4.41

Abstract

Pada era globalisasi, instansi pendidikan tinggi dituntut untuk mampu beradaptasi dengan dinamika perubahan serta meningkatkan daya saing melalui strategi komunikasi pemasaran yang efektif. Penelitian ini bertujuan untuk mengevaluasi efektivitas komunikasi pemasaran dalam mendukung program penerimaan mahasiswa baru di sebuah universitas yang mengalami perubahan bentuk di Kabupaten Bandung Barat. Metodologi penelitian meliputi pendataan aktivitas pemasaran, klasifikasi strategi bauran komunikasi pemasaran, penyusunan dan penyebaran kuesioner, serta analisis hasil responden. Hasil penelitian menunjukkan bahwa strategi komunikasi pemasaran yang paling efektif dalam menarik minat calon mahasiswa adalah promosi dan potongan biaya pendidikan, testimoni alumni, serta penggunaan media sosial (Instagram, Facebook, dan YouTube). Sebaliknya, strategi yang kurang efektif meliputi campus tour, event sekolah, dan contact person marketing. Namun, dalam aspek kejelasan informasi, media sosial, website universitas, dan contact person marketing dianggap paling informatif. Penelitian ini merekomendasikan agar pihak universitas memprioritaskan strategi yang terbukti efektif, termasuk pengalokasian anggaran yang lebih besar pada promosi dan program potongan harga untuk meningkatkan jumlah penerimaan mahasiswa baru.
Analysis of the Nutritional Content of Catfish Extract as a Reliable Food Ingredient to Improve the Nutrition of Stunted Toddlers Sihombing, Ferdinan; Rumaseuw, Ellen Stephanie; Raniadita, Maria Alfa
Jurnal Biologi Tropis Vol. 24 No. 3 (2024): July - September
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v24i3.7335

Abstract

Stunting is one of the focuses of the Sustainable Development Goals (SDGs), which includes the secondary goal of ending hunger and all forms of malnutrition. Stunting is a serious chronic nutritional problem throughout the world, especially in developing countries. Stunting occurs when a child does not get enough nutrition during his growth period and can result in impaired physical growth and cognitive development. An effective solution to overcome stunting is to increase your intake of protein and important nutrients through additional food. Catfish has been proven to be a potential nutritional raw material for overcoming stunting because it is rich in protein and nutrients. The aim of this research is to analyze in detail the nutritional content of catfish extract which is considered a superior food ingredient for overcoming stunting. This research used a purposive sampling method by measuring proximate tests, total polyphenols and antioxidant activity (DPPH). It is hoped that the results of this research will provide further insight into the nutritional value of catfish extract and its potential in improving the nutritional status of stunted children. The results showed that catfish extract had a water content of 4.97%, ash content of 8.91%, fat content of 29.87%, protein content of 48.85%, carbohydrate content of 7.40%, total polyphenol content of 0.12% and antioxidant activity with an IC50 value of 4.9724%. This research concludes that catfish extract has the potential to improve nutrition for stunted toddlers.
The Effect of Black Garlic in Lowering Blood Pressure in Hypertension Patients at Jayamekar Health Center, West Bandung Regency Rumaseuw, Ellen Stephanie; Saptiningsih, Monica; Raniadita, Maria Alfa
Jurnal Biologi Tropis Vol. 24 No. 4 (2024): Oktober - Desember
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v24i4.8110

Abstract

The Prolanis program may be a wellbeing benefit framework with a proactive community-based approach that specifically includes hypertension and diabetes patients through community strengthening to decrease NCDs in an coordinates way. Based on the comes about of the 2018 Basic Health Survey, the illnesses most commonly endured by the elderly are hypertention (63.5%), dental issues (53.6%), joint problems (18%), and mouth problems (17%), diabetes (5.7%), heart attack (4.5%) and stroke (4.4%), kidney (0.8%), and cancer (0.4%). The definition of hypertension according to the American Health Association (AHA) is a condition of increased blood pressure, characterized by blood pressure values greater than 130/90 mmHg when measured manually or digitally. Garlic (Allium sativum L.), a plant that is used extensively in the culinary and medical industries, is one of the natural remedies for high blood pressure. Fermentation is one way to turn garlic into black garlic. This study employed a paired sample t-test dependent test for data analysis and a pre-experimental design with a single group pretest and posttest design without a comparison group. After giving two bulbs of single black garlic per day for a week, the study's average posttest systolic blood pressure was 138.31, with a P-value of 0.008. Single black garlic has an effect on reducing blood pressure in hypertensive participants at Jayamekar Health Center, West Bandung Regency.
Co-Authors Cecilia, Cindiana Katarina, Yovita Tri Rumaseuw, Ellen Stephanie Sihombing, Ferdinan