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Asuhan Kebidanan Continuity of Care pada Ny. K dengan Penerapan Aromaterapi Lavender dan Kompres Aloevera
Jurnal Ventilator: Jurnal riset ilmu kesehatan dan Keperawatan
Vol 2
, No 4
(2024)
This research is a comprehensive midwifery care case study on Mrs. K from pregnancy to postpartum family planning conducted at the PMB Okta Saprina, S.Tr.Keb and Mrs. K's home from October-December 2023. The assessment during pregnancy found complaints of frequent urination which were addressed by counseling on reducing drinking at night. During labor, Mrs. K experienced severe pain on a scale of 8, which was reduced to moderate pain on a scale of 5 after being given lavender aromatherapy. Labor...
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PERBEDAAN STATUS GIZI BALITA PADA KELUARGA MISKIN PEROKOK DAN BUKAN PEROKOK
Jurnal Kesehatan Al-Irsyad
Vol 9
, No 2
(2024)
Periode anak usia bawah lima tahun (Balita) merupakan periode penting dalam proses pertumbuhan dan perkembangan anak. Status gizi kurang pada masa Balita dapat menyebabkanketerlambatan pertumbuhan badan, perkembangan otak, dan penurunan daya tahan tubuh.Jumlah kematian anak yang disebabkan oleh keadaan gizi buruk saat ini masih tinggi.Penyebab gizi kurang pada Balita selain pola asuh yang salah juga banyak dikaitkan dengansosial ekonomi yang rendah. Pada keluarga miskin penggunaan uang untuk rok...
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Transformasi Melalui Keteladanan : Gaya Kepemimpinan Yesus dalam Manajemen Pendidikan Kristen
Profit: Jurnal Manajemen, Bisnis dan Akuntansi
Vol 3
, No 4
(2024)
This study reveals the power of Jesus' leadership style in Christian education, highlighting the principles of exemplary, service, and sacrifice as the main pillars for creating a conducive learning environment. The results of the study indicate that the implementation of Jesus' leadership model has a positive impact on the formation of spiritual and ethical character of students and staff. It is recommended that Christian educational institutions develop leadership training programs that integr...
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Physicochemical and Organoleptic Characteristic of Velva with Variation Sweet Potatoes Types (Ipomea batatas) and Addition of Extract Kecombrang Flower (Etlingera elatior): Karakteristik Fisikokimia dan Organoleptik Velva dengan Variasi Jenis Ubi Jalar (Ipomea batatas) dan Penambahan Ekstrak Bunga Kecombrang (Etlingera elatior)
Agrobioteknologi
Vol 1
, No 2
(2024)
Velva is frozen food product has low fat and made from crushed fruit or vegetables that has a similar texture like ice cream. Sweet potatoes used as a raw material it is an innovation of food processing to increase economic value. The addition of kecombrang extract creates a new taste and has a lot of nutritional content such us high antioxidant. The research of objective is to determine the characteristic of velva varietas of sweet potatoes and addition of kecombrang flower extract based on lon...
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Characteristics Of Fish Nugget with Tapioca Flour and Carrot Flour (Daucus carota L): Karakteristik Naget Ikan dengan Bahan Pengisi Tepung Tapioka dan Tepung Wortel (Daucus carota L)
Agrobioteknologi
Vol 1
, No 2
(2024)
Nugget is processed mashed meat. Several types of fish such as tuna, tilapia, and snapper have the potential to increase sales value and can be used as raw material for nuggets, because apart from having quite high proteins, they also have thick flesh. Carrot flour has high levels of fiber and also high levels of beta-carotene. The purpose of this study was to determine the characteristics of fish nuggets which were high in fiber and beta-carotene with variations in the addition of carrot flour,...
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Physicochemical Characteristics of Yangko Cakes Substituty Glutinous Rice Flour and Kidney Bean Flour (Phaseolus vulgaris L.) with Variations of Cinnamon Extract (Cinnamomum burmanii): Karakteristik Fisikiokimia Kue Yangko Substitusi Tepung Ketan dan Tepung Kacang Merah (Phaseolus vulgaris L.) dengan Variasi Ekstrak Kayu Manis (Cinnamomum burmanii)
Agrobioteknologi
Vol 1
, No 2
(2024)
Yangko cake is a semi-wet food made from glutinous rice flour with the addition of a sugar solution. In order to improve the characteristics of the yangko cake, an ingredient is added, namely kidney bean flour and cinnamon extract. Kidney beans are one type of legume that has a high protein source so it can add nutritional value to food products. Kidney bean has an unpleasant taste, therefore it needs to be balanced with the addition of cinnamon extract, which is expected to reduce the unpleasan...
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Effect of Stabilizer and Moringa Leaves Concentration on the Dragon Fruit Velva: Pengaruh Jenis Bahan Penstabil dan Daun Kelor (Moringa oleifera) Dalam Pembuatan Velva Buah Naga Merah (Hylocereus polyrhizus)
Agrobioteknologi
Vol 1
, No 2
(2024)
Velva, a kind of frozen dessert, made from fruit that contains nutrients and help the body's metabolic processes as a source of energy. Red dragon fruit (Hylocereus polyrhizus) is used in the production of velva in order to get a good color and Moringa to increase antioxidant activity. The purpose of this study was to determine the appropriate substitution ratio between velva, dragon fruit, moringa leaf extract, and stabilizer to produce dragon fruit velva with good characteristics, namely...
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Physicochemical and Organoleptic Characteristics of Taro (Colocasia esculenta) Flour Dried Noodles with the Addition of Kale Leaf Extract (Brassica oleracea var. sabellica): Karakteristik Fisikokimia dan Organoleptik Mie Kering Tepung Talas (Colocasia esculenta) dengan Penambahan Ekstrak Daun Kangkung (Brassica oleracea var. sabellica)
Agrobioteknologi
Vol 1
, No 2
(2024)
Dried noodles made from egg and flour that have round and long shape. In this research, dried noodles were made differently in general because of using taro flour and kale leaves extract as a raw material. Taro flour is a gluten free flour that is rich in fiber. Kale (Brassica oleracea var. sabellica) is superfood which have high quantity of antioxidants like vitamin C and flavonoids. This research aimed to determine physicochemical and organoleptics characteristic of dried noodles of taro flour...
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The Effectiveness of the Games Based Learning Model Using LUAK Game Media (Physics Kid’s Ludo) on Understanding Concepts in the Material on Climate Change and Global Warming
Jurnal Penelitian Pembelajaran Fisika
Vol 15
, No 4
(2024)
This study aims to improve students' conceptual understanding by implementing a game based learning model using the LUAK (Ludonya Anak Fisika) game media on climate change and global warming material. Concept understanding data were collected through a test using a pre-experimental method with a One Group Pretest-Posttest design involving one class in class X with a total of 36 students, but the researcher only used 32 students because 4 students had other roles to help researchers in conducting...
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A Comic-Based Learning Approach Grounded in Islamic Constructivism: Utilizing Canva to Explore Solar System Concepts
Jurnal Penelitian Pembelajaran Fisika
Vol 15
, No 4
(2024)
The purpose of this research endeavor is to evaluate the feasibility of comic-based educational media grounded in an Islamic nuanced constructivist framework, employing Canva applications for the instruction of solar system content. The study was carried out in accordance with Thiagarajan's 4D model, engaging seventh-grade students from SMP/MTs. Data were gathered from the feedback of both students and educators, in conjunction with validation from subject matter specialists, media professionals...
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