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TRANSPUBLIKA INTERNATIONAL RESEARCH IN EXACT SCIENCES (TIRES)
Published by Transpublika Publisher
ISSN : -     EISSN : 28285921     DOI : https://doi.org/10.55047/tires
Core Subject : Science, Education, Engineering,
Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Mathematics Physics
TRANSPUBLIKA INTERNATIONAL RESEARCH IN EXACT SCIENCES (TIRES) Is An open-access Peer Reviewed Interdisciplinary Journal With The Scope Of Sciences (Physics, Mathematics, Biostatics, Chemistry, Biology, Medical, Pharmaceutical Sciences, Engineering, Etc.) All Submitted Papers Should Describe Original, Innovatory Research, And Modelling Research Indicating Their Basic Idea For Potential Applications. The Journal Particularly Welcomes Submissions That Focus On The Progress In The Field Of Chemistry, Physics, Mathematics, Biology And Pharmaceutical Sciences And Data Analysis. The TIRES journal is dedicated towards dissemination of knowledge related to the advancement in scientific research. The prestigious interdisciplinary editorial board reflects the diversity of subjects covered in this journal. Under the realm of science and technology, the coverage includes environmental science, pure and applied mathematics, agricultural research and engineering, biology, biotechnology, bioinformatics, Healthcare sciences (including clinical medicine, preventive medicine & public health), physics, biophysics, computer science, chemistry and bioengineering, to name a few.
Arjuna Subject : Matematika - Matematika (Lain-Lain)
Articles 5 Documents
 1 
Search results for , issue "Vol. 1 No. 3 (2022): JULY" : 5 Documents clear
ANALYSIS OF THE IMPACT OF CARBOHYDRATES ON HUMAN HEALTH AND DISEASE Daulay, Rabiah Afifah; Iskandaria, Weyni; Sari, Sri Melina; Aminah, Siti; Tambunan, Sari Putri Ramadhani; Arya, Muhammad
TRANSPUBLIKA INTERNATIONAL RESEARCH IN EXACT SCIENCES Vol. 1 No. 3 (2022): JULY
Publisher : Transpublika Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55047/tires.v1i3.731

Abstract

The aim of this research is to comprehensively investigate the pivotal role of carbohydrate nutrition in supplying energy to the human body and its implications for health. Over recent decades, the surge in diseases like obesity and type II diabetes, often linked to carbohydrate consumption, has raised concerns. Drawing upon an extensive review of literature, this qualitative study goes beyond surface-level analysis to delve deeply into the intricate relationship between carbohydrate intake, gut microorganisms, and their impact on human well-being. By adopting a qualitative approach, this research aims to provide a nuanced understanding of the multifaceted effects of carbohydrates, particularly emphasizing their influence on the growth and equilibrium of gut microorganisms. The symbiotic relationship between carbohydrates and gut microbiota extends its reach to mental health and various organic systems. However, disruptions in this balance may yield adverse consequences, warranting a comprehensive exploration. The study uncovers a spectrum of diseases associated with carbohydrate-related factors, encompassing cardiovascular ailments, cancer, chronic kidney failure, and asthma. Additionally, the research highlights the negative influence of simple and refined carbohydrates on mood-related aspects such as alertness and fatigue. This research seeks to elucidate the complex interplay between carbohydrate nutrition, gut microbiota, and human health. By achieving this objective, the study contributes valuable insights that can guide healthcare professionals, policymakers, and individuals toward informed dietary choices and improved overall well-being.
FACTOR ANALYSIS OF LEARNING DIFFICULTIES IN MATHEMATICS FOR GRADE 5 FRACTION CALCULATION MATERIAL Unaenah, Een; Wulandari, Cahya; Nurzahro, Yufaida; Aulya, Zahra
TRANSPUBLIKA INTERNATIONAL RESEARCH IN EXACT SCIENCES Vol. 1 No. 3 (2022): JULY
Publisher : Transpublika Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55047/tires.v1i3.757

Abstract

This study aims to describe the difficulties in learning mathematical fraction calculations in Grade 5 at SD Poris Gaga 8. The research method employed is qualitative, specifically a case study involving students and teachers of Grade 5 at SD. Data collection is carried out through observation techniques and face-to-face interviews. The study's results on factors contributing to students' difficulties in learning material about fractions include both students' cognitive aspects and physical aspects related to fractions. The challenges in learning, considering the students' cognitive conditions, are influenced by their concentration levels during math lessons. This is often attributed to students' disinterest in studying mathematics, their tendency to become easily bored at school, and an unfavorable learning environment. Regarding the material aspects of learning fractional calculations, students face difficulties due to their lack of familiarity with common denominators, general understanding of denominators, and the fundamental concepts of multiplying and dividing fractions. Furthermore, when solving problems involving fraction division, students struggle to effectively model these problems using appropriate mathematical approaches.
SURVEILLANCE ANALYSIS OF CLEAN AND HEALTHY LIVING BEHAVIOR (CHLB) IN HOUSEHOLD SETTINGS: A CASE STUDY IN LAM GEU EU VILLAGE, PEUKAN BADA SUBDISTRICT, ACEH BESAR REGENCY Lensoni; Idroes, Ghazi Mour; Riski, Fhonna; Safira, Meylia; Ulfa, Natasya; Wahyu, Reski; Yani, Suci Madan
TRANSPUBLIKA INTERNATIONAL RESEARCH IN EXACT SCIENCES Vol. 1 No. 3 (2022): JULY
Publisher : Transpublika Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55047/tires.v1i3.802

Abstract

Promoting clean and healthy living within households is essential for community well-being. This study employed a quantitative descriptive approach to conduct Public Health and Behavioral Surveillance (PHBS) in Lam Geu Eu Village. The objective of this study is to gather comprehensive data regarding the adoption of clean and healthy lifestyles among Lam Geu Eu Village residents. The study encompasses the entire population of Lam Geu Eu Village, located in the Peukan Bada Subdistrict of the Aceh Besar District, with a total of 473 Family Cards. Among these, a sample of 220 families was selected. The research occurred over a month, from June 22 to July 24, 2023. Results indicate that many clean and healthy living indicators have reached or nearly reached target goals. Key indicators include clean water use, assisted deliveries, and fruit/vegetable consumption. Areas for improvement include eradicating mosquito larvae, increasing physical activity, and promoting handwashing. This study underscores the importance of clean and healthy behaviors in enhancing community well-being and represents a positive step towards improving overall population health.
THE EFFECT OF GIVING PROBIOTICS FROM PROCESSED BANANA STEMS TO INCREASE THE SURVIVAL OF PANGAS CATFISH SEEDS IN THE TRANSPORTATION PROCESS Fitriani, Emita; Istyadji, Maya; Yulinda, Ratna
TRANSPUBLIKA INTERNATIONAL RESEARCH IN EXACT SCIENCES Vol. 1 No. 3 (2022): JULY
Publisher : Transpublika Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55047/tires.v1i3.528

Abstract

The high mortality or death during the transportation process is caused by the fact that catfish fry are stress-prone fish and have fast metabolism. Handling the problem of high mortality in the process of transporting catfish seeds requires alternative probiotics from banana stems because banana stems contain saponins, flavonoids, alkaloids, and tannins. This study aims to determine the effect of giving probiotics from processed banana stems to increase the survival of catfish seeds in the 6-hour transportation process, the study used a randomized block design (RBD) with 4 treatments, namely giving fermented banana stem probiotics (T1), banana stem probiotics without fermentation (T2), commercial probiotics (T3), without probiotics (C) with 3 repetitions. The results showed that giving banana stem probiotics had an effect based on the ANOVA test of 0.00 <0.05 and in Duncan's test there was a significant difference in each treatment. In the study the effect of probiotics was seen from the still ideal water quality, fish behavior during the transportation process and survival rate (SR). SR of each treatment was (T1) 90%, 86%, 84%, (T2) 98%, 98%, 96%, (T3) 88%, 90%, 84% , (C) 20%, 28%, 20%. Giving probiotics from processed banana stems without fermentation (T2) had the best effect on the survival of catfish seeds in the transportation process.
THE EFFECT OF RED BEAN ADDITION ON THE MELTING POWER AND ACCEPTABILITY OF ICE CREAM Lubis, Sella; Yulinda, Ratna; Putri, Rizky Febriyani
TRANSPUBLIKA INTERNATIONAL RESEARCH IN EXACT SCIENCES Vol. 1 No. 3 (2022): JULY
Publisher : Transpublika Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55047/tires.v1i3.555

Abstract

Utilization of red beans to be used as food ingredients is not maximized. Ice cream at room temperature melts easily and has a less soft texture, this is due to several factors, one of which is the emulsifier. To improve the quality of ice cream, researchers use natural emulsifiers in the form of red beans. The aim of this study was to determine the effect of the addition of red beans on the melting power of ice cream and organoleptic properties (color, aroma, taste and texture) of ice cream. The research design was a Completely Randomized Design (CRD) with 5 different treatments of adding red beans to ice cream, namely 0%, 30%, 50%, 70% and 100% with data analysis using the SPSS One way-ANOVA test for normal data, Kruskall-Wallis test for abnormal data, as well as Duncan's advanced test. The results showed that the addition of red beans had a significant effect on melting power (0.00<0.05), color (0.00<0.05), and texture (0.00<0.05). The addition of red beans had no significant effect on aroma (0.41>0.05) and taste (0.011>0.05).

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