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All Journal Jurnal Darma Agung JOURNAL OF LANGUAGE Mejuajua Journal of Pharmaceutical and Sciences.
Sembiring, Fanny Rizki
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GIZI MAKANAN TERHADAP TUMBUH DAN KEMBANG ANAK PAUD SAHABAT BARU MEDAN T.P 2024/2025 Sembiring, Fanny Rizki; Annisa, Puan Suri Mira
JURNAL DARMA AGUNG Vol 33 No 1 (2025): FEBRUARI
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Darma Agung (LPPM_UDA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46930/ojsuda.v33i1.4894

Abstract

Orang tua berperan penting dalam memenuhi gizi anak, agar anak tumbuh dan berkembang secara optimal sesuai usianya. Penelitian ini bertujuan: 1) mengetahui pemahaman orang tua dalam memenuhi gizi makanan anak, 2) gizi makanan mempengaruhi pertumbuhan dan perkembangan anak, 3) mengetahui usaha orang tua dan lembaga Paud Sahabat Baru dalam memenuhi gizi makanan anak. Penelitian ini bersifat kualitatif. Data anak di ambil dari lembaga Paud Sahabat Baru yang beralamat di Jl.Pelajar Timur Gg.Kelapa/Lr Gabe No.12. kelurahan binjai, kecamatan Medan Denai, Sumatera Utara. Populasi anak berjumlah 30 orang. Anak perempuan berjumlah 14 orang dan laki laki berjumlah 16 orang. Hasil menunjukkan untuk meningkatkan pertumbuhan dan perkembangan anak di Paud Sahabat Baru orang tua memiliki peran yang sangat penting untuk memenuhi gizi anak, setiap harinya orang tua memberi motivasi agar anak mengkonsumsi makanan yang mengandung karbohidrat, lemak, protein, vitamin dan mineral, Orang tua juga melakukan perencanaan menyusunan menu yang bervariasi serta penyajian makanan yang menarik, memilih bahan-bahan makanan yang berkualitas dan mengolah bahan makanan yang tepat agar kandungan zat gizinya tidak hilang. Kepala sekolah dan guru memiliki peran dalam meningkatkan gizi yang di bantu pemerintah dalam memberikan fasilitas seperti program pemberian makanan tambahan, pemberian vitamin, pengukuran berat dan tinggi badan anak yang pengukurannya dibantu oleh pihak kesehatan. Anak-anak Paud juga melakukan pembiasaan berperilaku hidup bersih dan sehat disekolah.
Studi pemanfaatan ekstrak kulit batang jamblang (Syzygium cumini L.) sebagai alternatif pewarna rambut berbasis herbal Muzakkir , Muzakkir; Sembiring, Fanny Rizki; Indriana , Meutia; Salman, Salman
Journal of Pharmaceutical and Sciences JPS Volume 8 Nomor 1 (2025)
Publisher : Fakultas Farmasi Universitas Tjut Nyak Dhien

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36490/journal-jps.com.v8i1.795

Abstract

Hair dye is a cosmetic product used to restore or alter hair colour. Research on herbal-based hair dyes has expanded with the growing interest in natural ingredients. The bark of the jamblang tree (Syzygium cumini L.), which produces a black pigment, has long been utilised in various crafts. This potential makes it a candidate for natural hair dye. This study examines the use of ethanol extract from jamblang bark in the formulation of herbal hair dye and its effectiveness in producing a black colour. The research aims to investigate the utilization of ethanol extract from jamblang bark (Syzygium cumini L.) as an herbal hair dye. The focus is on evaluating the extract's effectiveness in a formulation with pyrogallol, copper (II) sulfate, and xanthan gum, as well as determining the optimal concentration to achieve black hair colour. The method for preparing the hair dye formulation involved the use of ethanol extract from jamblang bark in varying concentrations of 5%, 7.5%, 9.5%, and 11.5%, with the addition of 2% each of pyrogallol, copper (II) sulfate, and xanthan gum. Distilled water was used as the solvent. The dyeing process was conducted by immersing 200 strands of grey hair in preparation for 4 hours, followed by visual observation of colour changes. Colour stability was tested through 15 wash cycles and exposure to sunlight for 5 hours. An irritation test was also conducted on volunteers to evaluate the safety of the hair dye preparation. The study's results indicate that increasing the concentration of ethanol extract from jamblang bark affects the effectiveness of hair dyeing. The optimal formulation was achieved at a 7.5% extract concentration with the addition of 2% pyrogallol, 2% copper (II) sulfate, and 2% xanthan gum, which resulted in black colour. Stability tests showed that the colour remained unchanged after 15 wash cycles and 5 hours of sunlight exposure. Furthermore, the irritation test on volunteers demonstrated that the preparation did not cause skin irritation reactions. Thus, the ethanol extract of jamblang bark has the potential to serve as a safe natural hair dye, offering good colour stability and effectiveness in darkening grey hair.
THE USE OF VIRTUAL REALITY (VR) IN ENHANCING PUBLIC SPEAKING SKILLS IN RECEPTIVE ORAL LANGUAGE LEARNING Annisa, Puan Suri Mira; Nasution, Rafika Dewi; Saragih, Bahagia; Nuran, Ade Aini; Sembiring, Fanny Rizki
JOURNAL OF LANGUAGE Vol 7, No 2: November 2025
Publisher : Universitas Islam Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30743/jol.v7i2.11828

Abstract

This study aims to examine how Virtual Reality (VR) can enhance students’ public speaking skills in Receptive Oral Language Learning. VR provides a realistic and interactive environment that allows learners to practice speaking without the pressure of a real audience. Through VR, students can engage in various scenarios, receive immediate feedback, and improve their confidence and fluency in public speaking. This research employed a mixed-method approach involving interviews, documentation, and questionnaires. The findings indicate that VR is an effective tool for improving both verbal and non-verbal communication. Quantitative results show that 80% of students strongly agreed and 20% agreed that VR enhances their public speaking performance. Qualitative feedback further revealed that VR practice reduced anxiety and increased learners’ motivation. However, challenges such as the high cost of VR equipment, limited accessibility, and health-related comfort issues were also identified. Overall, VR is proven to be a valuable pedagogical tool for improving students’ public speaking competence and receptive oral language learning outcomes.
SOSIALISASI PEMANFAATAN BUAH NANAS SEBAGAI PROBIOTIK BAGI ANAK REMAJA DISEKOLAH SMA BATUBARA Hidayat Sihotang, Supran; Sembiring, Fanny Rizki; Febriani, Yessi; Razali, Mariany; Apriani, Alya; Ulayya, Nasywa
Mejuajua: Jurnal Pengabdian pada Masyarakat Vol. 5 No. 2 (2025): Desember 2025
Publisher : Yayasan Penelitian dan Inovasi Sumatera (YPIS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52622/mejuajuajabdimas.v5i2.302

Abstract

Pineapples (Ananas comosus) contain fiber, water, natural carbohydrates, minerals, vitamins, and the enzyme bromelain. This community service activity aimed to educate 50 students of Batubara High School (SMA Batubara) about the use of pineapple as a natural probiotic source. The program aimed to increase their knowledge and raise awareness about reducing their consumption of unhealthy foods and fast food, thus promoting a healthy digestive system. This program utilized participatory and educational methods. Prior to the presentation, the Tjut Nyak Dhien University community service team evaluated the program using pretests and posttests. The purpose of the pretest was to measure the extent of knowledge of grade X and XI students regarding the use of pineapple as a probiotic. Then, after the presenter delivered the material using power point and infocus media, he conducted a demonstration and showed probiotics that could be used immediately. The community service team conducted a posttest to see the extent of the increase in participants' understanding from the socialization provided. The results of this socialization activity showed a significant increase in (1) the assessment category of attitudes and awareness of digestive health where the pretest value had an average value of 35% and the posttest was 90%; (2) the assessment category of the content and benefits of pineapple increased by 80% with a pretest value of 30% (3) the probiotic assessment category also increased by 85% with a pretest value of 25% (4) the probiotic assessment category from pineapple increased by 87% with a pretest value of 30%. This outreach program is expected to not only increase students' understanding of probiotics but also foster sustainable healthy lifestyle habits among adolescents, as the fermentation process promotes healthy digestion, especially for those who frequently consume unhealthy foods. 
Co-Authors Annisa, Puan Suri Mira Apriani, Alya Febriani, Yessi Hidayat Sihotang, Supran Indriana , Meutia Muzakkir , Muzakkir Rafika Dewi Nasution Razali, Mariany Salman Salman Saragih, Bahagia Ulayya, Nasywa