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Efektivitas Permainan Melipat Kertas dan Puzzle terhadap Perkembangan Motorik Halus Anak
Jurnal Ventilator: Jurnal riset ilmu kesehatan dan Keperawatan
Vol 1
, No 4
(2023)
Fine motor development is a movement that uses fine muscles or parts of certain limbs that are influenced by opportunities to learn and practice. This study aims to analyse the effectiveness of folding paper and puzzle games on children's fine motor development. The study's research design was a pre-experimental type one-group pretest-posttest design. The population of this study were all children aged 4-5 years at PAUD Ceria Panji Lor Village in September 2023, as many as 28 people with the Tot...
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Pengaruh Therapeutic Touch terhadap Penurunan Tekanan Darah Lansia dengan Hipertensi
Jurnal Ventilator: Jurnal riset ilmu kesehatan dan Keperawatan
Vol 1
, No 4
(2023)
High blood pressure, marked by a sustained rise in arterial pressure, poses a complex medical challenge with diverse origins. Internal factors like gender, age, and heredity, combined with external elements such as obesity, unhealthy habits, and stress, contribute to its development. The aging process in elderly individuals often results in reduced adaptive capacity, making them more susceptible to various ailments, including hypertension. To address this issue, Therapeutic Touch is explored as...
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Penerapan Projek Penguatan Profil Pelajar Pancasila Dengan Tema Kewirausahaan Pada SMA Negeri 2 Tarakan
Karunia: Jurnal Hasil Pengabdian Masyarakat Indonesia
Vol 2
, No 4
(2023)
The project to strengthen the Pancasila or P5 student profile is one part of the Merdeka curriculum implemented in schools. SMA Negeri 2 Tarakan implements P5 by taking the theme of entrepreneurship. Entrepreneurship is the process of identifying, developing, and bringing a vision to run something in life. Activity P5 aims to determine and analyze the effectiveness of the Pancasila Student Profile Strengthening Project in fostering students' entrepreneurial spirit.
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Faktor - Faktor Yang Mempengaruhi Kejadian Anemia pada Ibu Hamil Trimester III Di PMB Kunti Sari Lubis Kec. Perbaungan Tahun 2023
Jurnal Ventilator: Jurnal riset ilmu kesehatan dan Keperawatan
Vol 1
, No 4
(2023)
Maternal Mortality Rate (MMR) is one indicator to see the success of maternal health efforts. MMR is the ratio of maternal deaths during pregnancy, childbirth and postpartum which are caused by pregnancy, childbirth and postpartum or its management but not due to other causes such as accidents for every 100,000 live births. This research aims to analyze the factors that influence the incidence of anemia in Third Trimester Pregnant Women at PMB Kunti Sari Lubis District. Perbauangan 2023. The typ...
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Penggunaan Media Pembelajaran Bahasa Indonesia Menggunakan Smart App Creator
Inspirasi Dunia: Jurnal Riset Pendidikan dan Bahasa
Vol 2
, No 4
(2023)
This research was conducted to see the effectiveness of using the Smart App Creator learning media in learning material elements of folk poetry at SMP Negeri 153 Jakarta. This research is a research that uses a qualitative descriptive method. The research population was all students of class VII with a total of 36 students. The data collection technique used was a questionnaire using a questionnaire research instrument with a total of 10 statements filled out by students through the Google Form....
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pH and Sugar Content of Honey Pineapple Jam (Ananas comosus L Merr) with Addition of Carrageenan
Journal of Food and Agricultural Product
Vol 3
, No 2
(2023)
This study aims to evaluate the effect of adding carrageenan to the pH value and sugar content of honey pineapple jam. Honey pineapple (Ananas comosus L. Merr) was used as the main ingredient with the addition of carrageenan at concentrations of 0%, 0.2%, 0.6%, and 1%. The method used is a completely randomized design (CRD) with one factor and three replications. The results showed that the addition of carrageenan significantly (P<0.05) affected the sugar content in pineapple jam. The higher...
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Characteristics of the physicochemical properties of purple sweet potato flour (Ipomea batatas L.) with temperature variations in drying cabinet dryer
Journal of Food and Agricultural Product
Vol 3
, No 2
(2023)
Purple sweet potatoes are highly prevalent in Indonesia and possess numerous advantageous qualities. However, the susceptibility of fresh purple sweet potatoes to damage during storage necessitates the implementation of a drying or sieging process. The objective of this study is to investigate the impact of fluctuations in drying temperature on the physicochemical properties of purple sweet potato flour (Ipomea batatas L.). The research methodology employed in this study utilises a complete rand...
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Sensory Evaluation and Chemical Characteristics of Klepon Cake Substituted for Sago Flour with the Addition of Butterfly Pea Flower Extract
Journal of Food and Agricultural Product
Vol 3
, No 2
(2023)
Kue klepon merupakan makanan tradisional yang umumnya terbuat dari tepung beras ketan dengan isian gula aren. Kue klepon dengan substitusi tepung sagu mengandung serat pangan yang relatif tinggi, namun penambahannya dapat mempengaruhi sensoris pada produk. Salah satu pengembangan produk pada kue klepon substitusi tepung sagu yaitu adanya penambahan ekstrak bunga telang sebagai pewarna alami. Tujuan dari penelitian ini untuk mengetahui penerimaan sensori dan karakteristik kimia dari produk kue kl...
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Pembuatan Cake Tepung Ubi Jalar Ungu Dengan Penambahan Pure Buah Nangka Terhadap Nilai Antioksidan, Karakteristik Kimia dan Organoleptik
Journal of Food and Agricultural Product
Vol 3
, No 2
(2023)
Cake is a snack with a sweet taste that uses a mixture of three main ingredients, namely wheat flour, eggs and sugar. The addition of jackfruit puree has a distinctive aroma, taste and antioxidant potential so it can be used as a composition ingredient in making purple sweet potato flour cake. This research aims to determine the antioxidant value, chemical and organoleptic characteristics of purple sweet potato flour cake. The samples used in making purple sweet potato flour cake with the additi...
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The Quality Of pH, Moisture Content, and Sugar Content Of Kolang-Kaling Candy Made from Various Types Of Sugar
Journal of Food and Agricultural Product
Vol 3
, No 2
(2023)
This study aims to determine changes in cooking shrinkage, water content, pH, sugar content, appearance of mold and organoleptic of sweets and fro made using different types of sugar. The sugars used in this study were palm sugar (GA), coconut sugar (GK) and cane sugar (GT). Sugar is dissolved in distilled water to become a 60% (w/v) sugar solution. Kolang-kaling is boiled in sugar solution for 1 hour until gelatinization of the solution occurs. This study used a completely randomized design (CR...
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