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All Journal Jurnal Keperawatan Jurnal Veteriner Interaksi Online Jurnal Keperawatan Jiwa (JKJ): Persatuan Perawat Nasional Indonesia Jurnal Penelitian Pascapanen Pertanian Buletin Teknologi Pasca Panen IJNP (Indonesian Journal of Nursing Practices) Journal of Biology Education AKSIOLOGIYA : Jurnal Pengabdian Kepada Masyarakat Jurnal Kreativitas PKM Care : Jurnal Ilmiah Ilmu Kesehatan JURNAL PANGAN Jurnal Perencanaan Pembangunan BERNAS: Jurnal Pengabdian Kepada Masyarakat ALACRITY : Journal Of Education Prosiding Konferensi Nasional PKM-CSR INJURITY: Journal of Interdisciplinary Studies eProceedings of Engineering Jurnal Ilmiah Pangan Halal Kohesi: Jurnal Sains dan Teknologi
Sri Widowati
Universitas Muhammadiyah Malang
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The Student’s Motivation and Outcome by ARCS (Attention, Relevance, Confidence, Satisfaction) Learning on Ecosystem Concept Widowati, Sri; Ngabekti, Sri; Kartijono, Nugroho Edi
Journal of Biology Education Vol 7 No 3 (2018): December 2018
Publisher : FMIPA UNNES

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/jbe.v7i3.25823

Abstract

This study aims to determine the learning of class X MA Al Asror students in biology teaching and learning activities with ARCS learning. The sample which is used is class X MIA 1 and it is determined by simple random sampling. The results of the t-test on the scores of students' learning motivation obtained sig. value of 0,000 < 0,05, r value is 0,774, and calculated t value is -16,658 which shows that there is a difference between students’ learning motivation in non-ARCS learning and students’ learning motivation in ARCS learning and there is a relationship between ARCS learning and students' learning motivation with the contribution of 60%. The increase in students’ learning motivation is analyzed by N-gain test with the average N-gain score of 0.39. The classical completeness in non-ARCS learning is 0% while in ARCS learning is 66.67%. The result of multiple correlation of learning motivation and student performance on learning outcomes show r2 of 0.241.
The Psychoeducation Effect on the Emotional Mental Disorders Symptoms of Covid-19 Pandemic Survivors Arfianto, Muhammad Ari; Ibad, Muhammad Rosyidul; Widowati, Sri; Aryani, Hening Ryan
Jurnal Keperawatan Jiwa (JKJ): Persatuan Perawat Nasional Indonesia Vol 10, No 1 (2022): Februari 2022
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jkj.10.1.2022.153-162

Abstract

The Covid-19 pandemic has had an impact on mental and emotional disorders in society. It made psychosomatic symptoms and maladaptive behavior for health. Psychoeducation could be a solution to improve healthy behavior so that it could prevent the occurrence of more severe mental disorders. This study aimed to determine the psychoeducation effect on the emotional mental disorders symptoms in communities affected by the COVID-19 pandemic. This study used a quasi-experimental method of pretest posttest control group design. The sample was 76 respondents who lived in East Java. The respondents were divided into 2 groups. 38 respondents in the first group received psychoeducation about mental health and psychosocial support through online media. Variables were measured using the Self Report questionnaire 20 and analyzed by the Wilcoxon sign rank test and the Mann-Whitney test. The intervention had a significant effect on decreasing the respondents' symptoms of mental emotional disorders with p value < 0.001. The study also found that there was a significant difference between the treatment group and the control group with p value
PENGARUH TERAPI AKTIVITAS KELOMPOK PENINGKATAN HARGA DIRI TERHADAP HARGA DIRI KLIEN MENARIK DIRI DI RUANG SERUNI RS JIWA DR RADJIMAN WEDIODININGRAT LAWANG Sri Widowati; Nur Lailatul M; Widayanti .
Jurnal Keperawatan Vol. 1 No. 1 (2010): Januari
Publisher : University of Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (37.96 KB) | DOI: 10.22219/jk.v1i1.398

Abstract

PENGARUH TERAPI AKTIVITAS KELOMPOK PENINGKATAN HARGA DIRI TERHADAP HARGA DIRI KLIEN MENARIK DIRI DI RUANG SERUNI RS JIWA DR RADJIMAN WEDIODININGRAT LAWANGEffect of Therapy Group Activities Increase In Price of Self Interest Clients In The Soul Dr Seruni Rs Radjiman Wediodiningrat LawangSri Widowati1, Nur Lailatul M2, Widayanti31, 2)Program Studi Ilmu Keperawatan Fakultas Ilmu Kesehatan Universitas Muhammadiyah Malang3)Alumni Mahasiswa Program Studi Diploma III Keperawatan Fakultas Ilmu Kesehatan Universitas Muhammadiyah MalangJl. Bendungan Sutami 188A Malang 65145*)e-mail: irs_widowati27@yahoo.co.idABSTRAKKSalah satu terapi modalitas adalah Terapi Aktivitas Kelompok (TAK) yang ditujukan untuk klien dengan masalah yang sama. TAK merupakan salah satu cara yang digunakan untuk meningkatkan harga diri pasien agar dapat kembali ke masyarakat sehingga dapat berinteraksi dengan orang lain dan lingkungan sekitarnya. Untuk pasien menarik diri kita dapat melakukan dengan TAK peningkatan harga diri yang bertujuan untuk menerima dirinya sendiri dengan penuh kepercayaan, menghargai dirinya, dan menilai positif diri sendiri. TAK peningkatan harga diri merupakan upaya untuk meningkatkan harga dirinya bagi pasien menarik diri yang harga dirinya rendah. Tujuannya mengidentifikasi ada tidaknya pengaruh TAK peningkatan harga diri terhadap harga diri pasien menarik diri. Desain penelitian menggunakan preexperiment design dengan pendekatan pre test-post test design. Menggunakan purposive sampling sebanyak 5 responden. Alat pengumpulan data yang digunakan adalah lembar observasi dengan menggunakan uji wilcoxon signed ranks test. Penelitian dilaksanakan selama sebulan pada bulan Juli 2009 di Ruang Seruni. Dari hasil analisa data dan interpretasi data dapat disimpulkan, harga diri pada pasien menarik diri sebelum diberikan TAK peningkatan harga diri mean untuk pre test = 11,8000 dan setelah dilakukan TAK peningkatan harga diri mengalami penurunan tanda gejala harga diri rendah mean untuk post test = 4,2000. Dan didapatkan perhitungan menggunakan uji wilcoxon signed ranks test adalah z = -5a dan p = 0,00 (p < 0,05). Sehingga Ho ditolak, artinya ada pengaruh yang signifikan antara sebelum dan setelah dilakukan terapi aktivitas kelompok peningkatan harga pada pasien menarik diri di RS Jiwa DR Radjiman Wediodiningrat Lawang.Kata kunci: TAK peningkatan harga diri, peningkatan harga diri, menarik diriABSTRACTOne of modality therapy is group activity therapy addressed for client with the same problem. Group activity therapy be one of way applied to increase patient self-regard to regain to public causing interaction can with others and vicinity area. For patient withdraws we can do with group activity therapy of increase of self-regard with aim to receive their/his self fully trust, esteems self, and assess positive of own self. Group activity therapy of increase of self-regard is striving to increase the price of self for patient withdraws which the price of low self. As for purpose of generally is identify there are not of increase group activity therapy influence of self-regard to increase of self-regard at patient withdraws. Research design applied is research design of pre method pre-experiment design with approach of pre test-post test design. Sample taken is purposive sampling counted five responders. Data collecting method applied is observation sheet by using wilcoxon signed ranks test. Research executed during one month in July 2009 in chamber Seruni. From result analysis data interpretation and data can be concluded, self regard at patient withdraw before given do not the make-up of self regard of mean for the pre of test = 11,8000 and after conducted do not the make-up of natural self regard of degradation of low self regard symptom sign of mean for the post of test = 4,2000. And got by calculation use test of wilcoxon ranks signed test is z = - 5a and p = 0,00 ( p < 0,05). So that Ho refused, mean there is influence which isn’t it between before and after conducted by group activity therapy is make-up of price at patient withdraw in DR Radjiman Wediodiningrat Lawang Mental Hospital.
Penurunan Indeks Glikemik berbagai Varietas Beras Melalui Proses Pratanak Sri Widowati; B.A. Susila Santosa; Made Astawan; nFN Akhyar
Jurnal Penelitian Pascapanen Pertanian Vol 6, No 1 (2009): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v6n1.2009.1-9

Abstract

Prevalensi penyakit degeneratif seperti diabetes melitus (DM) terjadi akibat perubahan gaya hidup masyarakat. Saat ini, jumlah penderita DM di Indonesia sekitar 14 juta jiwa. Diet pangan ber-indeks glikemik (IG) rendah akan membantu dalam  pencegahan primer dan pengendalian DM. Penelitian ini bertujuan untuk mengevaluasi penurunan IG beras dan perubahan mutu gizinya akibat proses pratanak. Prinsip proses pratanak yaitu perendaman gabah di dalam air (60ºC, 4 jam), pengukusan (20 menit), pengeringan I (100ºC, k.a. 18-20%) dan pengeringan II (60ºC, k.a. ≤ 12%). Hasil penelitian menunjukkan proses pratanak dapat meningkatkan kadar amilosa (15,44-26,32% menjadi 19,35-27,23%) dan serat pangan (4,67-7,57% menjadi 8,19-10,27%), tetapi menurunkan daya cerna pati in vitro (62,21-78,63% menjadi 36,40-49,74%). Proses pratanak menunjukkan hasil positif untuk memproduksi beras IG rendah, karena kemampuannya dalam menurunkan IG (54,43-97,29 menjadi 44,22- 76,32). Reducing glycemic index on some rice varieties using parboiled processing.Degenerative diseases such as diabetes mellitus (DM) become prevalence to the people' health due to the changing of lifestyles. Nowadays, the number of Indonesian diabetics around 14 million people. Diet of low glycemic index (GI) foods will assist in primarly production and controlling of DM. This research was aimed to evaluate reducing of GI rice and its nutritional quality changing due to parboiled processing. The basic process of parboiled rice i.e. rough rice steeping in waters (60·e, 4 h), steaming (20 minutes). drying I (100 °C. m.c. 18-20%) and drying II (60·e. m.c. d" 12%). Result showed that_parboiled processing increased rice amylose (15.44-26.32% to 19.35-27.23%) and dietary fiber content (4.67-7.57% to 8.19-10.27%), but reduced in in vitro starch digestibility (62.21-78.63% to 36.40-49.74%). Parboiled processing shared positive result in providing low GI rice, because of its capability in reducing GI (54.43-97.29 to 44.22-76.32).
Pengayaan Tepung Kedelai Pada Pembuatan Mie Basah Dengan Bahan Baku Tepung Terigu Yang Disubstitusi Tepung Garut nFN Widaningrum; Sri Widowati; Soewarno T. Soekarto
Jurnal Penelitian Pascapanen Pertanian Vol 2, No 1 (2005): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v2n1.2005.41-48

Abstract

Selama ini terigu yang digunakan di Indonesia seluruhnya diimpor dari luar negeri. Total impor terigu dari Januari hingga Desember 2003 mencapai 344,2 ribu ton atau senilai US$ 75,4 juta yang setara dengan Rp 677,9 milyar. Eksplorasi sumberdaya karbohidrat lokal dapat dilakukan dalam rangka menghemat devisa. Alternatif umbi-umbian yang dapat mensubstitusi terigu dalam banyak penggunaan diantaranya yaitu umbi garut, dengan mengubah bentuknya terlebih dahulu menjadi tepung. Penelitian ini bertujuan untuk membuat mie basah substitusi 20% tepung garut yang diperkaya kandungan proteinnya dengan tepung kedelai. Penelitian ini didahului dengan pembuatan tepung garut dan tepung kedelai, kemudian dilakukan anal isis sifat fisiko kimianya. Penambahan tepung kedelai dilakukan pada taraf 0; 5; 10; dan 15%. Penambahan tepung kedelai terbukti dapat meningkatkan kandungan protein dan memperbaiki warna mie basah dari terigu dengan substitusi tepung garut 20%. Penambahan 15% tepung kedelai ke dalam formula tepung komposit 20% tepung garut menghasilkan peningkatan kandungan protein dan lemak tetapi menurunkan kandungan karbohidrat. Uji deskripsi yang dilakukan terhadap warna, tekstur, aroma dan rasa mie basah dengan penambahan tepung kedelai menunjukkan bahwa panelis masih menyukai dan dapat menerima mie basah dari terigu substitusi 20% tepung garut sampai tingkat penambahan tepung kedelai 10%. Mie tersebut mengandung air 27,4%; abu 0,7%; protein 9,7%; lemak 10,1%; serat kasar 3,4% dan karbohidrat 52,2%. Berdasarkan uji organoleptik deskripsi termasuk sifat fisiko kimianya, produk ini telah memenuhi persyaratan SNI untuk mie basah yaitu SNI 01-2987-1992. Soybean Flour Enrichment in Wet Noodle Made of Wheat Flour Substituted with Arrowroot FlourIndonesian has been importing wheat flour for domestic consumption for a long time. The total import of wheat flour from January to December 2003 was 344,200 tons equal to US$ 75.4 million (Rp 677.9 billion). The exploration of local carbohydrate resources is a choice to preserve the foreign currency deposit. One alternative of crops which could substitute wheat flour in many usages is arrowroot tuber, by processing it to flour. The aim of this research was to increase protein content in wet noodle by enriching soybean flour into wet noodle which made of 20% of arrowroot flour and 80% of wheat flour. Soybean flour was added in 0; 5; 10; and 15% concentration. This research was initiated by producing of arrowroot and soybean flours, then analyzing their physico-chemical characteristics. The result showed that addition of soybean flour was proven increasing protein content and improving the colour of wet noodle. The description test which applied 'to texture, colour, odor and taste of wet noodle showed that panelists still accepted wet noodle made of wheat flour substituted with 20% of arrowroot flour with addition 10% of soybean flour. This product contents 27.4% of moisture; 0.7% of ash; 9.7% of protein; 10.1 % of fat%, 3.4% of crude fiber and 52.2% of carbohydrate. Based on description test including its physico-chemical characteristics, this product has fulfill the requirement of wet noode standard of SNI 01-2987-1992.
PENGARUH PERLAKUAN HEAT MOISTURE TREATMENT (HMT) TERHADAP SIFAT FISIKO KIMIA DAN FUNGSIONAL TEPUNG BERAS DAN APLIKASINYA DALAM PEMBUATAN BIHUN BERINDEKS GLIKEMIK RENDAH Sri Widowati; Heti Herawat; Ema S. Mulyani; Fahma Yuliwardi; Tjahja Muhandri
Jurnal Penelitian Pascapanen Pertanian Vol 11, No 2 (2014): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v11n2.2014.59-66

Abstract

Pencegahan utama terhadap penyakit Diabetes Mellitus (DM) pada tiap individu dapat dilakukan dengan modifikasi gaya hidup, seperti diet mengonsumsi pangan Indeks Glikemik rendah (IGr). Bihun adalah salah satu sumber karbohidrat alternatif disamping nasi. Bihun dapat dikonsumsi oleh semua kelompok, termasuk penderita autis yang harus diet bebas gluten. Tujuan dari penelitian ini adalah untuk memperoleh karakteristik sifat fisikokimia dan fungsional akibat perlakuan Heat Moisture Treatment (HMT) pada tepung beras dan aplikasi produksi bihun IG rendah. Hasil penelitian menunjukkan bahwa perlakuan HMT pada dua varietas padi IR42 dan Ciherang memiliki perbedaan sifat fisikokimia dari bihun beras native. Proses HMT dapat mengurangi tingkat kelengketan bihun, meningkatkan elastisitas, dan meningkatkan kesukaan panelis terhadap bihun tanak. Proses HMT dengan metode dua siklus autoclaving-cooling secara umum dapat meningkatkan kadar amilosa, karbohidrat dan serat pangan, dan menurunkan daya cerna pati dan IG. Proses HMT mempengaruhi sifat fungsional bihun beras. Proses HMT dapat meningkatkan sifat fungsional. Bihun HMT memiliki kadar serat pangan (6,24-6,36%) lebih tinggi dibandingkan dengan bihun beras native (5,28-5,66%), dan daya cerna pati (67,92-69,74%) serta IG (47) yang lebih rendah dibandingkan bihun beras native (daya cerna 72,64-73,52%; IG = 61).Kata kunci :heat-moisture treatment (HMT), karakteristik fisikokimia, sifat fungsional, bihun berasEnglish Version AbstractPrimary prevention of diabetes mellitus (DM) diseases on risk individuals can be done through lifestyle modifications, such as proper diet by consumming low glycemic index (GI) foods. Rice vermicelli is one alternative carbohydrate sources instead of rice. Vermicelli can be consumed for all groups, including people with autism to be compatible with a gluten free diet. This study aimed to obtain the physico-chemical properties and functional changes caused by the heat moisture treatment (HMT) in rice flour and its application in production of low GI rice vermicelli. Results showed HMT treatment in two rice varieties namely IR42 and Ciherang had different physico-chemical properties from native rice vermicelli. HMT process can reduce the stickiness of the vermicelli, improve elasticity and the panelists preference of cook rice vermicelli. HMT processes affect the functional properties of rice vermicelli. HMT processes in rice flour with methods of two cycles autoclaving-cooling in general can increase of amylose, carbohydrate and dietary fiber content, and lowers the starch digestibility and protein content of the flour. HMT rice vermicelli had higher levels of dietary fiber (6.24 to 6.36%) than the native rice vermicelli (5.28 to 5.66%). In vitro starch digestibility of HMT rice vermicelli ranged from 67.92 to 69% was lower than native rice vermicelli (72.64 to 73.52%). HMT rice vermicelli had lower GI (47) than the native one, i.e.61.Keywords :heat-moisture treatment (HMT), physicochemical characteristics, functional properties, rice vermicelli
Karakteristik Beras Mutiara dari Ubi Jalar (Ipomea batatas) Heti Herawati; Sri Widowati
Buletin Teknologi Pasca Panen Vol 5, No 1 (2009): Buletin Teknologi Pascapanen Pertanian
Publisher : Buletin Teknologi Pasca Panen

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Abstract

Pengembangan diversifikasi sumber pangan selain beras yang berpotensi sebagai makanan pokok memungkinkan ketahanan pangan dapat diwujudkan. Namun demikian, masih banyak sumber pangan yang belum dimanfaatkan secara optimal. Komoditas pertanian yang masih dapat dikembangkan dan dimanfaatkan lebih luas antara lain ubi jalar. Tujuan umum penelitian adalah mengembangkan produk pangan baru berbasis ubi jalar yakni beras mutiara sebagai alternatif pangan pendamping nasi. Lingkup penelitian yaitu menentukan formula yang tepat dalam pembuatan beras mutiara serta menganalisis sifat fisik, kimia, dan organoleptiknya. Beras mutiara terbuat dari tepung ubi jalar dan pati ubi jalar dengan rasio 60:40; 70:30; 80:20 dan 90:10. Pemilihan formula terbaik yaitu rasio tepung:pati dalam bahan baku dilakukan berdasarkan hasil uji organoleptik, sifat fisiko kimia dan rendemen. Formula beras mutiara terpilih (tepung:pati = 80:20) mempunyai kandungan protein:2,26%, lemak 0,81%, karbohidrat 90,25%, serat pangan larut 4,79%, serat pangan tak larut 7,14%, amilosa 31,69% dan daya cerna pati 54,85%.
Evaluasi Keamanan Tempe dari Kedelai Transgenik Melalui Uji Subkronis pada Tikus (SAFETY EVALUATION OF TEMPE MADE FROM TRANSGENIC SOYBEAN USING SUBCHRONIC TEST ON RATS) Maryani Suwarno; Made Astawan; Tutik Wresdiyati; Sri Widowati; Siti Harnina Bintari; Mursyid .
Jurnal Veteriner Vol 15 No 3 (2014)
Publisher : Faculty of Veterinary Medicine, Udayana University and Published in collaboration with the Indonesia Veterinarian Association

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Abstract

The consumption need of soybean that reached up to 2,5-3 million tons per year has made Indonesiaimports this commodity 1,95 million tons from countries that adopt Genetically Modified (GM) soybean.Soybean utilization for tempe producers is about 50% from total its supply. The aim of this research wasto evaluate the safety of tempe made from GM soybean, by a subchronic test approach using male Sprague-Dawley rats. Toxicity evaluation of tempe from soybean GM was done based on EFSA (2011) principalusing animal laboratory. For 90 days, three groups of male rats (each group contain seven rats) werefeeding with tempe flour from GM soybean, tempe flour from non-GM soybean and control group wasfeeding with casein as a protein source. All rats were terminated on day 90,where the blood, liver andkidney were collected. There were no significant differences on liver and kidney weight between treatment.Hematology analysis showed the level of Hb, erythrocyte, leucocyte, trombocyte and hematocryte were notsignificantly different in between group. Serum analysis on SGOT, SGPT, total protein, albumin, globulin,blood glucose, triglyceride, ureum and creatinin level were also showed no difference between groups. As aconclusion, the consumption of tempe derived from GM soybean was safe, and cause no adverse effect onhealth.
Evaluasi Teknologi Tepung Instan Dari Jagung Brondong Dan mutunya B.A.S. Santosa; nFN Sudaryono; Sri Widowati
Jurnal Penelitian Pascapanen Pertanian Vol 2, No 2 (2005): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v2n2.2005.66-75

Abstract

Jagung mempunyai potensi besar untuk ditingkatkan dan dikembangkan, baik sebagai bahan pangan, pakan maupun bah an baku industri. Salah satu bentuk pangan jagung adalah tepung jagung instan, yang merupakan salah satu bahan setengah jadi untuk bahan baku industri pangan dalam pengolahan lanjut. Dalam peneltitan ini, tepung jagung instan dibuat dengan alat pembuatan brondong sebagai berikut: Empat ratus gram jagung pipilan dengan kadar air 9,0-10,0% diolah menjadi jagung brondong. Kemudian jagung brondong digiling menggunakan disc mill menjadi tepung jagung instan dan lolos 80 mesh. Percobaan disusun dalam rancangan petak terpisah (split plot design). Petak utama adalah waktu proses pembrondongan (4,5; 5,0 dan 5,5 men it). Sebagai anak petak adalah tekanan udara akhir proses pembrondongan (10,0; 10,5; 11,0; dan 11,5 kg/cm'). Pengamatan dilakukan pada bahan dasar dan tepung jagung instan dan anal isis dilakukan terhadap sifat fisik, kimia dan sifat reologinya (amilografi). Hasil penelitian menujukkan profil amilografi pada perlakuan tekanan 10.5 kg/cm' dengan waktu 4,5 menit mempunyai nilai viskositas balik 100 BU, dan sesuai digunakan sebagai pengental dan penstabil. Perlakuan lain mempunyai viskositas balik berkisar antara 50 -80 BU. Perlakuan teknologi brondong dengan tekanan 10.5 kg/cm- dan waktu 4,5 menit menunjukkan karakteristik tepung jagung instan terbaik, yaitu densitas kamba 5,06 kg/hi, derajad putih 45,20%, rendemen 98,18%, kadar pati 73,40%, serat makanan 12,99%, kadar abu 1,14%, kadar protein 14,63%, kadar lemak 5,39% dan kadar karbohidrat 74,97% dan absorpsi air 2,5 g/g bahan serta absorpsi minyak I, I g/g bahan. Proses pembuatan tepung jagung instan dengan sistem brondong, meningkatkan derajad putih sebesar 13,65% (dari derajad putih awal 39,77-45,20%), dan proses tekanan dan waktu di dalam alat brondong memberikan warna yang lebih cerah Hasil penelitian ini diharapkan dapat memberikan acuan, baik mutu maupun karakter istik yang tepat dalam pemanfaatan tepung instan untuk produk siap saji Technology evaluation of popcorn instant flour and its quality. Corn has potential to be developed as food, feed as well as raw material for industry. Utilization of this commodity increased every year. Popcorn flour is a kind of intermediate product of corn and can be used as raw material in food industries. As an intermediate product, popcorn flour could be used as raw material of food processing industries. Popcorn processing was conducted as followed: Four hundred grams of corn seed with 9.0-10.0% moisture content were processed into popcorn, then milled and screened through 80 mesh. Research was designed as split plot. The main plot was popping lime (4.5; 5.0 and 5.5 minutes). The sub-plot was final pressure of popping (10.0; 10.5: 11.0 and 11.5 kg/cm'). Three replications were conducted for raw material and instant flour, and analysis of their physco-chemical as well as amylography properties. Results showed that amilography profile of the treatment of 10,5 kg/COl' pressure for 4,5 minute has set back viscosity 100 BU, it means suitable as thickener and stabilizer usage. While other treatments were ranging from 50-80 BU. Popcorn processing with 10.5 kg/ern- pressure for 4.5 minute was the best characteristic of instant flour, in the aspect of bulk density (5.06 kg/hi), whiteness degree (45.20%), yield recovery (98.18%), starch content (73.40%), dietary fiber (12.99%), ash (1.14%), protein (14.63%), fat (5.39%), carbohydrate (74,97%) as well as water absorption (2,5 gig) and oil absorption (I, I gig). Processing of instant corn flour by using popping technology could improved whiteness degree up to 13.65% (from 39.77 to 45.20%), and brighter the flour due to pressure and time of processing inside the machine. It is recommended to be used as a guidance for the both quality and appropriate characters of the instant corn flour to produce ready to serve products.
HUBUNGAN TERPAAN SOSIALISASI BPJS KESEHATAN DAN SIKAP MASYARAKAT PADA PROGRAM DENGAN KEPUTUSAN MASYARAKAT SEBAGAI PESERTA BPJS KESEHATAN Prescilla Roesalya; Tandiyo Pradekso; Djoko Setyabudi; Sri Widowati
Interaksi Online Vol 2, No 3: Agustus 2014
Publisher : Jurusan Ilmu Komunikasi, FISIP, Universitas Diponegoro

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Abstract

Dalam jangka waktu kurang lebih 4 bulan (Januari-April) BPJS Kesehatan telahmenjadi pemberitaan di berbagai media televisi maupun media cetak, dalam artikelnyamereka menuliskan beberapa tulisan mengenai BPJS Kesehatan yang membahas tentangkeluhan masyarakat mengenai sosialisasi program peralihan PT ASKES yang kini telahmenjadi BPJS Kesehatan.Tujuan penelitian ini adalah untuk mengetahui hubungan terpaan sosialisasi BPJSKesehatan dan sikap masyarakat pada program dengan keputusan masyarakat untuk menjadipeserta BPJS Kesehatan. Populasi dalam penelitian ini adalah warga Kecamatan Candisari,kelurahan Jatingaleh, RT 02 RW 03 dengan rentan usia 20-60 tahun. Responden yang terlibatdalam penelitian ini sebanyak 100 sampel. Didalam penelitian ini menggunakan teori difusiinovasidan Analisis yang digunakan adalah Analisis kuantitatif dengan menggunakanKorelasi kendall.Hasil dari analisis Korelasi kendall yang telah dilakukan diperoleh hasil bahwa antaravariabel (X1) dengan variabel (Y) terdapat hubungan yang signifikan. Hal ini ditunjukkanoleh nilai probabilitas kesalahan (sig) sebesar 0,037 yang lebih kecil dari 5% dan besarnyanilai koefisien korelasi adalah 0,179. Sedangkan variabel (X2) dan (Y) terdapat hubunganyang sangat signifikan. Hal itu ditunjukkan oleh nilai probabilitas kesalan (sig) sebesar 0,000yang lebih kecil dari sig 1%, dan nilai koefisien korelasi adalah 0,405. Variabel independenyang lebih memiliki hubungan ialah variabel sikap (0,405) yang terbukti memiliki hubunganpositif dengan variabel dependen yaitu keputusan sebagai peserta.Kata kunci : Terpaan sosialisasi, Sikap masyarakat, dan keputusan sebagai peserta.
Co-Authors Aaz Muhammad Hafidz Azis Agus Naryoso S.Sos, M.Si, Agus Naryoso Aji Jumiono Annisa Aulia Mahari Arifa Rachma Febriyani Ati Suci Dian Martha B.A. Susila Santosa B.A.S. Santosa Bagus Endar Bachtiar Nurhandoko Bagus Suryawan, Ida Djoko Setyabudi DR Sunarto Duke Susila , Habibie Dwi Amiarsi Ela Handayani Ema S. Mulyani Fahma Yuliwardi Fauzan, Noval Ferdiansyah, Leroy Firdausi, Yasmin Fitriana, Rana Ramadhani Nur Haqqiyah, Shabrina Naulal Hening Ryan Aryani Heti Herawat heti herawati Joyo NS Gono Kaswandhi Triyoso Khairunnisya Sholikhah M. Rosyidul Ibad MADE ASTAWAN Mahendra, Maulana Maryani Suwarno Mira Kania Sabariah Monterico Adrian Much Yulianto Muhammad Ari Arfianto Muhammad Johan Alibasa Muhammad Rosyidul Ibad Mursyid . nFN Akhyar nFN Sudaryono nFN Widaningrum Novi Ratnasari Nugroho Edi Kartijono Nur Lailatul M Nurlaela, Raden Siti Praditha, Villy Satria Prescilla Roesalya Ramadhan, Azzam Rio K. Martha Rofiah, Khofidotur Rwanda Zwazdianza Azwar Satryo A. Wibowo Saundra Centauria Shabrina Naulal Haqqiyah Siti Harnina Bintari Soewarno T. Soekarto Sri Ngabekti Suryawan Wiranatha, Agung Syahrevi, Nauval Syahrir Akil Tandiyo Pradekso Taufik Suprihartini Taufik Suprihatini Tjahja Muhandri Tutik Wresdiyati - Tutu April Ariani Widayanti . Widjayanti, Widjayanti Wiwid Noor Rakhmad Zahid Fikri