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All Journal Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan IMJ (Indonesian Midwifery Journal)
Sri Wulandari Wulandari
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Education Health Professions Medicine & Pharmacology Nursing

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KAJIAN LAMA FERMENTASI TERHADAP KADAR ALKOHOL TAPE KETAN HITAM (Oryza sativa glutinosa) SEBAGAI PENGEMBANGAN LEMBAR KERJA SISWA PADA KONSEP BIOTEKNOLOGI KONVENSIONAL KELAS XII SMA Weny Andriani Andriani; Darmawati '; Sri Wulandari Wulandari
Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan Vol 2, No 2 (2015): Wisuda Oktober Tahun 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan

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Abstract: The aim of this research was to determine the sudy of fermentation’s length of black sticky tape alcohol content in March to May 2015, for development of Student Worksheet of biology at the concept of conventional biotechnology class XII in Senior High School. The research was conducted with 2 phases of field research and the development of learning worksheets. Experimental research was conducted by using non factorial completely randomized design consisting of 5 treatments and 3 replicates in order to obtain 15 experimental design. If there isa real test of it will proceed further test DMRT. The observed parameters include alcohol content, temperature, pH and organoleptic texture, smell, color and flavor. The result showed that the fermentation timesignificantly influence the alcohol content of black sticky tape. 120 hours fermentation time was the best fermentation time, which can reach the highest alcohol content with an average of 0,23%. The temperature generated of the black sticky tape ranges between 30,5oC-33,6 oC. pH generated of the black sticky tape ranges between 4,64-3,54. Whereas for organoleptic texture, smell, color and flavor of black sticky tape panelists preferred is the treatment of fermentation 72 hours. Results of research for the development of student worksheets of biology at the concept of conventional biotechnology class XII in Senior High School Keywords: Fermentation’s length, black sticky tape, Student Worksheet.
PENGEMBANGAN LKM (LEMBAR KERJA MAHASISWA) PADA KONSEP BIOTEKNOLOGI PANGAN MELALUI PEMBUATAN TAPE SUKUN (Artocarpus altilis) BERDASARKAN LAMA WAKTU FERMENTASI Yeyen Kaswita Kaswita; Imam Mahadi Mahadi; Sri Wulandari Wulandari
Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan Vol 2, No 2 (2015): Wisuda Oktober Tahun 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan

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Abstract : The aim of reseach was to determine of result fermermentasi tape breadfruit (Artocarpus altilis) based time fermentationin and development LKM from result fermermentasi tape breadfruit (Artocarpus altilis) in April to June 2015. Results of the research are used for the development of LKM (Students Worksheet) on the concept of food biotechnology. This research was carried out by two phases: the field of research and development phase of LKM (Student Worksheet). Research conducted experiments using completely randomized design (CRD) non factorial, which consists of 6 treatments and 3 replicates in order to obtain 118 experimental design. If there is a real test there will be a further test DMRT 5%. The parameters observed alcohol content, water content, pH, organoleptic taste, aroma and texture. The results showed that long fermentation time a significant effect on alcohol content, water content, pH, organoleptic taste, aroma and texture tape breadfruit (Artocarpus altilis). Long fermentation time of 30 hours is a long time the best fermentation. Where produce alcohol content of 0.943%, 75.48% moisture content and pH 5.02. As for organoleptic taste, aroma and texture of the best there is in the fermentation time of 30 hours. Results of the study can be used as LKM (Students Worksheet) is the fermentation material on the concept of food biotechnology. Keywords: LKM, Food Biotechnology, Tape Breadfruit, Time Fermentation
HUBUNGAN PARITAS DENGAN KEJADIAN PERDARAHAN POSTPARTUM DI RUMAH SAKIT UMUM DAERAH SLEMAN TAHUN 2015 Imelda Dearni Simarmata; Githa Andriani Andriani; Sri Wulandari Wulandari
IMJ (Indonesian Midwifery Journal) Vol 2, No 2 (2019): IMJ: Indonesian Midwifery Journal
Publisher : Universitas Muhammadiyah Tangerang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31000/imj.v2i2.3061

Abstract

Perdarahan postpartum merupakan penyebab utama kematian ibu. Ibu hamil dengan paritas 1 dan lebih dari 3 memiliki resiko untuk terjadi perdarahan postpartum. Tujuan penelitian yaitu untuk mengetahui hubungan paritas dengan kejadian perdarahan postpartum di Rumah Sakit Umum Daerah Sleman. Jenis penelitian yang ini yaitu dengan menggunkan deskriptif analitik, dengan rancangan case control. Sampel pada penelitian ini diambil dengan total sampling untuk kelompok kasus dan random sampling untuk kelompok kontrol dengan perbandingan jumlah sampel 1:2 yaitu sampel kasus 40 dan sampel kontrol 80. Teknik analisis menggunakan analisis univariat dengan presentase, analisis bivariat dengan uji statistik Chi Square. Hasil Penelitian karakteristik ibu nifas di RSUD Sleman sebagian besar umur tidak beresiko sebanyak 82 orang (68,3%), dan anemia sebanyak 69 orang (57,5%). Paritas nifas di RSUD Sleman sebagian besar tidak beresiko sebanyak 66 orang (55%). Analisis bivariat diperoleh ada hubungan paritas dengan kejadian perdarahan postpartum di RSUD Sleman yang ditunjukkan dengan nilai p= 0,002; C= 27,3%, OR= 3,449.
Co-Authors Darmawati ' Githa Andriani Andriani Imam Mahadi Imelda Dearni Simarmata Weny Andriani Andriani Yeyen Kaswita Kaswita