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SKRINING FITOKIMIA DARI SENYAWA METABOLIT SEKUNDER BUAH JAMBU BIJI MERAH (Psidium guajava L.) Siti Nurlani Harahap; Nurbaity Situmorang
EduMatSains : Jurnal Pendidikan, Matematika dan Sains Vol 5 No 2 (2021): Januari
Publisher : Fakultas Keguruan dan Ilmu Pendidikan, Universitas Kristen Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33541/edumatsains.v5i2.2204

Guava (Psidium guajava L.) is a tropical plant come from southern Mexico and Central America. Red guava fruit has many benefits, one of them is to control fruit fly pests on plants. In red guava fruit is presumed to contain secondary metabolite compounds can be used as natural attractants for fruit fly pests. This study aims to determine the content of secondary metabolite compounds found in red guava (Psidium guajava L.). This research used the qualitative experimental methods. The research started with processing red guava fruit samples into the powder of simpilisa. The powder of simplicia was then macerated with methanol as a solvent at a ratio of 1: 3 for + 5 days. The maceration result was extracted again by rotary evaporator to obtain the concentrated extract. The concentrated extract was screened for phytochemicals to determine the metabolite compounds contained in the sample. The results showed that the secondary metabolites in red guava fruit (Psidium guajava L.) were positive for flavonoids, alkaloids, tannins / phenolics, terpenoids / steroids. whereas the saponin test showed negative results. We can concluded that guava fruit extract (Psidium guajava L.) contains flavanoids, alkaloids, terpenoids / steroids and tannins / phenolic.

PENGARUH MODEL PEMBELAJARAN DENGAN MENGINTEGRASIKAN STRATEGI PEMBELAJARAN COOPERATIVE LEARNING TIPE STAD DENGAN MEDIA CHEMSCETCH TERHADAP HASIL BELAJAR SISWA Siti Nurlani Harahap; Muhammad Fadlan Siregar
CYBERSPACE: Jurnal Pendidikan Teknologi Informasi Vol 3, No 1 (2019)
Publisher : UIN Ar-Raniry

Penelitian ini bertujuan untuk mengetahui pengaruh model pembelajaran Cooperative learning Tipe STAD dengan media chemschetch terhadap hasil belajar kimia siswa. Penelitian dilakukan di Madrasah Aliyah Negeri 2 dan Madrasah Aliyah Negeri 3 Medan. Populasi dalam penelitian ini adalah seluruh siswa kelas X Madrasah Aliyah Negeri 2 dan Negeri 3 Medan. Sampel yang digunakan dalam penelitian ini adalah sebanyak empat kelas yang terdiri dari 2 kelas X Madrasah Aliyah Negeri 2 Medan dan 2 kelas X Madrasah Aliyah Negeri 3 Medan. Masing – masing kelas dibagi menjadi kelas kontrol dan kelas eksperimen. Jumlah siswa keseluruhan untuk kelas kontrol dan eksperimen adalah 128 siswa. Teknik pengambilan sampel dilakukan secara acak (random sampling). Teknik analisa data dilakukan dengan paired sampel uji T melalui program SPSS. Hasil penelitian menunjukkan bahwa terdapat pengaruh yang signifikan model pembelajaran cooperative learning tipe STAD dengan media chemschetch terhadap hasil belajar siswa.

PELATIHAN PEMBUATAN HAND SANITIZER DARI TANAMAN SEKITAR RUMAH PADA REMAJA DI DESA Nurbaity Situmorang; Siti Nurlani; Saiful Amir; Dini Novita Sari; Juhardi Sembiring; Siti Khairani
J-ABDI: Jurnal Pengabdian kepada Masyarakat Vol. 1 No. 4: September 2021
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar

Klambir village is one of the villages located in Hamparan Perak sub-district, Deli Serdang Regency. Deli Serdang Regency itself is one of the regions that has the largest Covid cases in North Sumatra besides Medan City and Simalungun Regency. So that the socialization regarding the making of hand sanitizers in one of them in Deli Serdang Regency is very important in order to disseminate the community to maintain health in order to break the chain of transmission of COVID 19. The expected output targets from this activity are: Pepople in Klambir village, especially the teenager can understand and able to practice the making of hand sanitizers, the community is more familiar with some natural home ingredients that can be used as the basic ingredients for natural hand sanitizers, people are more concerned with maintaining their own hygiene in order to break the chain of transmission of COVID 19 and hope that good cooperation can be established between UNUSU, the village government and the community Villages in order to support the Government's program to break the chain of transmission of COVID-19 in Indonesia.

SOSIALISASI PEMBUATAN WADAH PENCUCI TANGAN DARI BARANG BEKAS SEBAGAI UPAYA PENCEGAHAN COVID-19 (SOCIALIZATION OF MAKING HANDWASHING CONTAINERS FROM USED GOODS AS AN EFFORT TO PREVENT COVID-19) Siti Khairani; Siti Nurlani Harahap; Dini Novita Sari; Fitri Dian Nila Sari
Mejuajua: Jurnal Pengabdian pada Masyarakat Vol. 1 No. 3 (2022): April 2022
Publisher : Yayasan Penelitian dan Inovasi Sumatera (YPIS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52622/mejuajuajabdimas.v1i3.30

Kegiatan pengabdian masyarakat ini memiliki tujuan untuk memberikan edukasi kepada masyarakat tentang bahayanya virus corona; memanfaatkan barang-barang bekas yang ada di lingkungan sekitar sebagai wadah cuci tangan sehingga dapat menekan penyebaran virus corona; memberikan edukasi kepada masyarakat bagaiman mencuci tangan dengan baik; mensosialisasikan kepada masyarakat cara pembuatan wadah cuci tangan yang sederhana dan murah serta mengingatkan masyarakat untuk membiasakan mencuci tangan menggunakan sabun sesudah ataupun sebelum melakukan aktivitas. Kegiatan ini dilakukan oleh dosen – dosen Universitas Nahdlatul Ulama Sumatera Utara sebagai upaya membantu pemerintah dalam memutus mata rantai penyebaran COVID-19 di tengah masyarakat Sumatera Utara melalui tindakan pencegahan dan pengendalian penyebaran virus. Kegiatan pengabdian masyarakat ini dilaksanakan di daerah desa Saentis, Kecamatan Percut Sei Tuan, Kabupaten Deli Serdang, Provinsi Sumatera Utara. Metode pelaksanaan pengabdian masyarakat dilakukan dalam 3 tahap yaitu persiapan, pelaksanaan dan pelaporan. Pada tahap persiapan dilakukan persiapan segala dokumen dan mengumpulkan barang bekas berupa tong cat untuk dimanfaatkan sebagai wadah pencuci tangan. Pada Tahap pelaksanaan dilakukan dengan membuat tong cat menjadi wadah pencuci tangan, memberikan sosialisasi kepada masyarakat akan pentingnya mencuci tangan sebelum dan setelah melakukan kegiatan. Pada tahap pelaporan yaitu menyusun laporan akhir kegiatan pengabdian masyarakat. Hasil dari kegiatan pengabdian masyarakat tersebut yaitu ada 6 produk wadah pencuci tangan yang dapat dibuat dari tong cat bekas dan diserahkan kepada kepala desa Saentis oleh Dosen-dosen Unusu dan ada 20 peserta sosialisasi yang terdiri dari masyarakat desa tersebut dengan respon yang positif. Tidak banyak masyarakat yang tahu bahwa barang bekas yang sehari-hari dijumpai ternyata dapat dimanfaatkan menjadi Wadah Pencuci Tangan sehingga kegiatan ini telah memberikan informasi, membuka wawasan berpikir dan menambah pengetahuan warga Desa Saentis.

UNIVERSITAS NAHDLATUL ULAMA SUMATERA UTARA CARING FOR AGAINST COVID-19 SITI NURLANI harahap; Nurbaity Situmorang; Saiful Amir; Juhardi Sembiring; Rahmat Suryanto Pirngadi
Mejuajua: Jurnal Pengabdian pada Masyarakat Vol. 1 No. 2 (2021): Desember 2021
Publisher : Yayasan Penelitian dan Inovasi Sumatera (YPIS)

The community service aims to provide education and protection to the public regarding the dangers of corona virus which has an impact on health; distributing masks to the public, with the aim that mask users are protected from the corona virus; distributing hand sanitizers to the public, to kill bacteria and viruses on palms of the hands after activities outside the home. This community service activity is in the form of distributing hand sanitizer and masks carried out by lecturers at the Nahdlatul Ulama University of North Sumatera as a form of concern for the academic community for the community around the campus. Community service activities were carried out in village of Klambir V, Hamparan Perak District, Deli Serdang Regency. The method of implementing community service is carried out in 3 stages, namely the preparation stage, the implementation stage and the reporting stage. At the preparatory stage, all documents and products such as hand sanitizers and masks are needed to be distributed to the village community. The implementation stage is carried out by providing masks and hand sanitizers as well as educating the public on the importance of wearing masks and washing hands to prevent the spread of COVID-19. The last stage is the reporting stage, namely compiling the final report on community service activities. The results of this activity were 100 hand sanitizers and 5 dozen masks that were prepared and distributed to the public. There are still many people in the village of Klambir V who don’t care about COVID-19, which is marked by the fact that there are still many people who don’t wear masks and wash their hands with hand sanitizer. There are still many people who don’t know about the dangers of spreading COVID-19, so many still ignore the use of masks and hand sanitizer.

UJI DAYA TERIMA KERIPIK DAUN JERUJU DARI TANAMAN JERUJU (Acanthus ilicifolius) DI DESA PALUH MERBAU KECAMATAN PERCUT SEI TUAN KABUPATEN DELI SERDANG Siti Nurlani Harahap; Lili Noviyanti; Umidin Nurzanah Sembiring
Jurnal Biogenerasi Vol. 7 No. 2 (2022): Jurnal Biogenerasi Vol 7 Nomor 2 tahun 2022
Publisher : Universitas Cokroaminoto Palopo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30605/biogenerasi.v7i2.1919

Mangrove forests are the most productive ecosystems in the world that provide many benefits to coastal waters and commercial forest products, protecting the coastline, and supporting coastal fisheries. Mangrove management into the food is still widely unknown by the community, one of them is the management of jeruju into the food ingredients. This study aims to determine the acceptability of jeruju leaf chips derived from jeruju leaves (Acanthus ilicifolius). This study used the Group Randomized Design (RAK) method with treatment, it’s the addition of jeruju leaf extract to the flour dough which consisted of three levels of treatment, they are J1 samples without the addition of jeruju leaf extract, J2 is the addition of 30 grams of jeruju leaf extract and J3 is the addition of 50 grams of jeruju leaf extract. The test of the acceptability of jeruju leaf chips was carried out using an organoleptic test consisting of 20 panelists with a numerical scale of 5 = very like; 4= likes; 3 = rather like (regular); 2= dislike and 1 = strong dislike. From the research conducted, then the average result of the panelist's favorability of the color, texture and brittleness are the panelists prefer samples with J3 treatment (sample with the addition of jeruju leaf extract 50 grams ) with a higher favorability value than the J2 and J3 treatment are 4.15; 4.1 and 4.25. As for the taste and aroma, panelists prefer J1 treatment (without the addition of jeruju leaf extract) with panellist favorability scores of 3.75 and 3.6. As for the J2 treatment, the average panelist doesn't like it

ANALISIS PROKSIMAT KERUPUK DAUN JERUJU DARI TANAMAN JERUJU (Acanthus ilicifolius) Lily Novianty; Siti Nurlani Harahap; Dewi Novina Sukapiring
Jurnal Biogenerasi Vol. 8 No. 1 (2023): Volume 8 Nomor 1 Tahun 2023
Publisher : Universitas Cokroaminoto Palopo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30605/biogenerasi.v8i1.2286

Proximate analysis is an analysis performed to determine the nutritional value contained in a food or processed food. This study aims to determine the water content, protein content, fat content, ash content and carbohydrate content of Jeruju leaf crackers. The method used in this research was an experimental method in the laboratory by analyzing the water content, protein content, fat content, ash content and protein content of Jeruju leaf crackers. From the research conducted, the water content results for the S1 treatment were 3.17 + 0.12; S2 is 6.58 + 0.01 and S3 is 6.51 + 0.53. The resulting protein content for the S1 treatment was 28.65 + 0.52; S2 of 31.78 + 0.53; S3 is 23.97 + 1.05. The resulting fat content for the S1 treatment was 24.49 + 0.06; S2 is 19.74 + 0.01 and S3 is 21.64 + 0.06. The resulting ash content for the S1 treatment was 2.12 + 0.01; S2 is 1.4 + 0.01 and S3 is 1.39 + 0.02. The resulting carbohydrate content for the S1 treatment was 41.55 + 0.5; S2 is 40.46 + 0.5 and S3 is 46.47 + 1. Analysis of water content, protein content and ash content in Jeruju leaf crackers decreased in value while for fat content and carbohydrate content increased the levels if the concentration of Jeruju leaf extract was added to the sample more and more

Planting Productive Seeds Based on Watersheds in Order to Welcome World Environment Day in Kelambir V Kampung Village, Hamparan Perak Region, Deli Serdang District Siti Khairani; Siti Nurlani Harahap; Heri Yusuf Simbolon; Dini Novita Sari; Juhardi Sembiring; Romi Fahri; Khairuna Utami; Nelfita Rizka S Depari; Riani Sari Sembiring
ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat Vol. 8 No. 1 (2023): ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/abdimastalenta.v8i1.12789

Community service for planting productive tree seedlings based on watersheds (DAS) in order to welcome world environment day, aims to socialize the importance of a good environment for life; cooperate with the village government and the Sejahtera Tani farmer group; introducing the types of productive tree seedlings; planting productive tree seedlings with the village government and the Sejahtera Tani farmer group. This community service activity was carried out in Kelambir V Village, Hamparan Perak District, Deli Serdang Regency, North Sumatra Province. This activity is a form of implementation of one of the tridharma of Higher Education, especially community service by the UNUSU academic community, as well as in the framework of UNUSU's participation in the effort to plant watershed-based productive seeds in order to welcome World Environment Day. The method of implementing community service is carried out in 3 stages, namely the preparation stage, the implementation stage and the reporting stage. During the preparatory phase, socialization was carried out, determining socialization areas, identifying needs, coordinating with relevant village officials, preparing proposals and completing supporting documents. In the implementation phase, declaration is carried out, planting productive DAS-based seeds, socializing planting productive DAS-based seeds, monitoring, at the reporting stage, namely compiling a final report on community service activities. The result of this community service activity is planting productive trees around the watershed and in the gardens of farmer groups, which total 100 productive tree seeds including matoa, simpur, jamblang, duku, rambutan, longan, tamarind seeds.

HUBUNGAN POLA MAKAN DAN KARAKTERISTIK INDIVIDU DENGAN KEJADIAN HIPERTENSI PADA LANSIA DESA MERANTI PAHAM Fipi Jayanti; Fitri Dian Nila Sari Sari; Siti Nurlani Harahap
PREPOTIF : JURNAL KESEHATAN MASYARAKAT Vol. 7 No. 2 (2023): AGUSTUS 2023
Publisher : Universitas Pahlawan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/prepotif.v7i1.17846

Hypertensionis high blood pressure which is synonymous with an increase in blood pressure beyond normal limits. A person is said to be hypertensive if the results of his systolic blood pressure measurement are ? 140 mmHg and his diastolic ? 90 mmHg. This study aims to determine whether there is a relationship between eating patterns and individual characteristics with the incidence of hypertension in the elderly in Hamlets III and IV, Meranti Paham Village, Labuhan Batu Regency, North Sumatra Province. The method used in this research is descriptive analytic method with cross sectional research design. From the research conducted, the results obtained were elderly who experienced hypertension (57.8%), elderly who did not experience hypertension (42.2%); the elderly who have a bad diet (45.3%), a good diet (54.7%); elderly male sex (59.4%), female (40.6%); the elderly have a low education level (96.9%), a high education level (3.1%); the elderly have a family history of hypertension (57.8%), the elderly have no family history of hypertension (42.2%). From the results of the study it can be concluded that there is a significant relationship between diet and the incidence of hypertension with a p value (0.000); there is a significant relationship between individual characteristics (gender) and the incidence of hypertension with a p value (0.000); there is no significant relationship between individual characteristics (level of education) and the incidence of hypertension with a p value (0.504); there is a significant relationship between individual characteristics (history of hypertension in the family) with the incidence of hypertension with a p value (0.000) 6%); the elderly have a low education level (96.9%), a high education level (3.1%); the elderly have a family history of hypertension (57.8%), the elderly have no family history of hypertension (42.2%). From the results of the study it can be concluded that there is a significant relationship between diet and the incidence of hypertension with a p value (0.000); there is a significant relationship between individual characteristics (gender) and the incidence of hypertension with a p value (0.000); there is no significant relationship between individual characteristics (level of education) and the incidence of hypertension with a p value (0.504); there is a significant relationship between individual characteristics (history of hypertension in the family) with the incidence of hypertension with a p value (0.000) 6%); the elderly have a low education level (96.9%), a high education level (3.1%); the elderly have a family history of hypertension (57.8%), the elderly have no family history of hypertension (42.2%). From the results of the study it can be concluded that there is a significant relationship between diet and the incidence of hypertension with a p value (0.000); there is a significant relationship between individual characteristics (gender) and the incidence of hypertension with a p value (0.000); there is no significant relationship between individual characteristics (level of education) and the incidence of hypertension with a p value (0.504); there is a significant relationship between individual characteristics (history of hypertension in the family) with the incidence of hypertension with a p value (0.000) 1%); the elderly have a family history of hypertension (57.8%), the elderly have no family history of hypertension (42.2%). From the results of the study it can be concluded that there is a significant relationship between diet and the incidence of hypertension with a p value (0.000); there is a significant relationship between individual characteristics (gender) and the incidence of hypertension with a p value (0.000); there is no significant relationship between individual characteristics (level of education) and the incidence of hypertension with a p value (0.504); there is a significant relationship between individual characteristics (history of hypertension in the family) with the incidence of hypertension with a p value (0.000) 1%); the elderly have a family history of hypertension (57.8%), the elderly have no family history of hypertension (42.2%). From the results of the study it can be concluded that there is a significant relationship between diet and the incidence of hypertension with a p value (0.000); there is a significant relationship between individual characteristics (gender) and the incidence of hypertension with a p value (0.000); there is no significant relationship between individual characteristics (level of education) and the incidence of hypertension with a p value (0.504); there is a significant relationship between individual characteristics (history of hypertension in the family) with the incidence of hypertension with a p value (0.000) From the results of the study it can be concluded that there is a significant relationship between diet and the incidence of hypertension with a p value (0.000); there is a significant relationship between individual characteristics (gender) and the incidence of hypertension with a p value (0.000); there is no significant relationship between individual characteristics (level of education) and the incidence of hypertension with a p value (0.504); there is a significant relationship between individual characteristics (history of hypertension in the family) with the incidence of hypertension with a p value (0.000) From the results of the study it can be concluded that there is a significant relationship between diet and the incidence of hypertension with a p value (0.000); there is a significant relationship between individual characteristics (gender) and the incidence of hypertension with a p value (0.000); there is no significant relationship between individual characteristics (level of education) and the incidence of hypertension with a p value (0.504); there is a significant relationship between individual characteristics (history of hypertension in the family) with the incidence of hypertension with a p value (0.000) 000); there is no significant relationship between individual characteristics (level of education) and the incidence of hypertension with a p value (0.504); there is a significant relationship between individual characteristics (history of hypertension in the family) with the incidence of hypertension with a p value (0.000) 000); there is no significant relationship between individual characteristics (level of education) and the incidence of hypertension with a p value (0.504); there is a significant relationship between individual characteristics (history of hypertension in the family) with the incidence of hypertension with a p value (0.000) Keywords:hypertension, elderly, diet, gender ABSTRACT Hypertension is high blood pressure exceeds normal limits. Someone is said to be hypertension if the result is systolic blood pressure ? 140 mmHg and diastolic ? 90 mmHg. This research is to determine the relationship between habits and individual characteristics with cases of hypertension in hamlet III and IV Meranti Paham, Labuhan Batu, North Sumatra. The research method was descriptive analytic with a cross-sectional design. The result was elderly with hypertension (57.8%), elderly not hypertension (42.2%); elderly with bad eating habits (45.3%), elderly with not bad eating habits (54.7%); elderly male (59.4%), elderly female (40.6%); elderly with low education level (96.9%), elderly with high education level (3.1%); elderly with genetic hypertension (57.8%), elderly do not have genetic hypertension (42.2%). The conclusions of the research results are a significant relationship between habits and individual characteristics with cases of hypertension (p value 0.000); there was a significant relationship between individual characteristics (gender) and cases of hypertension (p value 0.000); there was no significant relationship between individual characteristics (level of education) and cases of hypertension (p value 0.504); there was a significant relationship between individual characteristics (genetic) and cases of hypertension (p value 0.000). 000); there was no significant relationship between individual characteristics (level of education) and cases of hypertension (p value 0.504); there was a significant relationship between individual characteristics (genetic) and cases of hypertension (p value 0.000). 000); there was no significant relationship between individual characteristics (level of education) and cases of hypertension (p value 0.504); there was a significant relationship between individual characteristics (genetic) and cases of hypertension (p value 0.000).

UJI DAYA TERIMA NUGGET TEMPE DENGAN PENAMBAHAN JAMUR TIRAM (Pleurotus ostreatus) SEBAGAI MAKANAN ALTERNATIF PENGGANTI DAGING Siti Nurlani Harahap; Lily Novianty; Dewi Novina Sukapiring
Jurnal Biogenerasi Vol. 8 No. 2 (2023): Artikel Publish Agustus 2023
Publisher : Universitas Cokroaminoto Palopo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30605/biogenerasi.v8i2.2847

The nuggets sold in the market are usually made from chicken or beef. However, processed nugget products made from animal protein, namely using chicken and beef, have a high fat content and low fiber, therefore it is necessary to innovate by diversifying animal-based foods with plant-based foods in processed nuggets. This study aims to determine the acceptability of tempe nuggets with the addition of oyster mushrooms as an alternative food to replace meat. The method used in this study was a randomized block design (RBD) which consisted of three treatment levels: P0 = 100% tempeh; P1 = 75% tempe : 25% oyster mushrooms; P2 = 50% tempe : 50% oyster mushrooms; P3 = 25% tempe : 75% oyster mushrooms. Tempe nuggets power test with the addition of oyster mushrooms was carried out using an organoleptic test consisting of 20 panelists with a numerical scale of 5 = very like; 4 = likes; 3 = somewhat like (ordinary); 2=dislike and 1=dislike very much. The P2 treatment, namely 50% tempeh and 50% oyster mushrooms, had the panelist's average preference for taste, aroma, texture and friability of tempeh nuget with the highest value. This could be because the composition might be very good when compared to other compositions.

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