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All Journal Jurnal Ilmiah Farmasi Akademi Farmasi Jember BIOSAPPHIRE: Jurnal Biologi dan Diversitas
Dewi Rashati
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Environmental Science Immunology & microbiology Medicine & Pharmacology

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CORRELATION BETWEEN KNOWLEDGE AND DECISIONS EXACTNESS OF THE FACE WHITENING COSMETIC PRODUCTS SELECTION IN TEENAGE GIRLS OF SUMBERPINANG VILLAGE JEMBER Amaliyah Nurul Hidayah; Lilis Wulandari; Dewi Rashati; Dewi Riskha
JURNAL ILMIAH FARMASI AKADEMI FARMASI JEMBER Vol 5, No 2 (2022): JURNAL ILMIAH FARMASI AKADEMI FARMASI JEMBER
Publisher : AKADEMI FARMASI JEMBER

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53864/jifakfar.v5i2.111

Abstract

Facial whitening cosmetics are preparations or combinations of ingredients that used on the outside of the body that serves to brighten or change skin color become white, clean and shining. The purpose of this study was to determine the correlation between knowledge and decisions exactness about facial whitening cosmetic products in teenage girls of Sumberpinang Village, Jember, (period of June 2022). The type of research conducted was descriptive research. the survey design was cross sectional. Sampling technique by using consecutive sampling which done by door to door. The total sample in this study was 70 respondents according to the criteria inclussion that has been determined. Bivariate analysis results with Kendall's correlation test obtained p value = 0,001 (p0,05),which means there was correlation between knowledge and decision on the selection of facial whitening cosmetic products in teenage girl. The correlation coefficient obtained was 0,386 which indicates weak correlation. It can be concluded that there was weak correlation between knowledge and decisions exactness about facial whitening cosmetic products in teenage girls of Sumberpinang Village, Jember (period of June 2022).Keyword : knowledge level, teenage girls, decisions exactness, face whitening cosmetic
Cemaran Bakteri Pada Cincau Hijau Sebagai Bahan Utama Es Daluman Di Kecamatan Jajag Kabupaten Banyuwangi Firnia Nadine Al Disa; Siti Nur Azizah; Dewi Rashati; Amaliyah Nurul Hidayah
BIOSAPPHIRE: Jurnal Biologi dan Diversitas Vol. 1 No. 2 (2022): BIOSAPPHIRE
Publisher : Program Studi Biologi, Fakultas Sains dan Teknologi, UNIPAR JEMBER

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31537/biosapphire.v1i2.695

Abstract

Es daluman adalah minuman tradisional khas Bali yang terbuat dari cincau hijau (Cyclea barbata Miers) yang disajikan dengan gula aren, santan, dan es batu. Cincau hijau sebagai bahan utama es daluman memiliki manfaat bagi kesehatan manusia karena mengandung sumber energi dan nilai gizi yang tinggi. Tujuan penelitian ini adalah untuk mengetahui jumlah cemaran bakteri pada cincau hijau sebagai bahan utama es daluman di Kecamatan Jajag Kabupaten Banyuwangi. Penelitian ini dilakukan dengan menggunakan metode eksperimen kuasi. Pengambilan sampel menggunakan teknik purposive sampling yaitu cincau hijau, diambil masing-masing satu sampel dari penjual es Daluman di tiga lokasi berbeda di Kecamatan Jajag Kabupaten Banyuwangi. Uji cemaran bakteri dilakukan dengan metode Angka Lempeng Total Bakteri (ALTB) dengan metode pour plate pada media Nutrient Agar (NA) dan diuji sebanyak tiga kali. Hasil penelitian menunjukkan bahwa cincau hijau dari tiga lokasi yaitu Jl. Teuku Umar, Jl. PB Sudirman, dan Jl. Banyuwangi di Kecamatan Jajag, Kabupaten Banyuwangi mengandung cemaran bakteri. Jumlah ALTB cincau hijau pada sampel A yaitu 7,7 koloni/g, pada sampel B yaitu 1,14 koloni/g, dan sampel C yaitu 7,66 koloni/g.
Co-Authors Dewi Riskha Firnia Nadine Al Disa Lilis Wulandari Siti Nur Azizah