23 research outputs found
Pengaruh Larutan Pulsing terhadap Daya Simpan Bunga Matahari Potong
No full textBunga matahari sebagai tanaman hias yang dapat dimanfaatkan sebagai bunga potong, namun proses respirasi dan transpirasi yang tinggi dapat menyebabkan penurunan daya simpan dan mutu bunga. Teknologi pasca panen seperti pemberian larutan pulsing yang tepat diperlukan agar kualitas dan daya simpan tetap terjaga. Penelitian ini bertujuan mengetahui jenis larutan pulsing terbaik untuk mempertahankan kesegaran dan mutu bunga potong bunga matahari. Percobaan menggunakan Rancangan Acak Lengkap dengan faktor komposisi larutan pulsing sebanyak 8 taraf, yaitu akuades (P1), akuades + gula 3% (P2), akuades + bayclin 0.25% (P3), akuades + gula 3% + bayclin 0.25% (P4), akuades + gula 3% + asam salisilat 50 ppm (P5), akuades + gula 3% + bayclin 0.25% + asam salisilat 50 ppm (P6), akuades + gula 3% + asam salisilat 75 ppm (P7), dan akuades + gula 3% + bayclin 0.25% + asam salisilat 75 ppm (P8). Setiap perlakuan terdiri dari 4 ulangan dengan satu tangkai bunga per ulangan, sehingga terdapat 32 tangkai bunga sebagai unit percobaan. Hasil penelitian menunjukkan bahwa larutan pulsing yang mengandung akuades + gula 3% + bayclin 0.25% + asam salisilat 75 ppm cenderung lebih dapat mempertahankan kesegaran bunga potong bunga matahari dan mengefektifkan penyerapan air hingga 6 HSP.
Kata kunci: asam salisilat, bayclin, bunga potong, gula, pasca panenSunflower is one of the ornamental plants that can be used as cut flowers. However, the ongoing processes of respiration and transpiration can lead to a decline in the quality of these cut flowers. Suitable postharvest technology, such as pulsing treatment, is necessary to maintain the quality and vase life of these cut flowers.. This research aimed to determine the most effective pulsing solution for preserving the freshness and quality of cut sunflowers.. The experiment used a Completely Randomized Design with pulsing solution types as the factor. There were 8 variations of pulsing solutions: aquades (P1), aquades + 3% sucrose (P2), aquades + 0.25% bayclin (P3), aquades + 3% sucrose + 0.25% bayclin (P4), aquades + 3% sucrose + 50 ppm salicylic acid (P5), aquades + 3% sucrose + 0.25% bayclin + 50 ppm salicylic acid (P6), aquades + sucrose 3% + 75 ppm salicylic acid (P7), dan aquades + 3% sucrose + 0.25% bayclin + 75 ppm salicylic acid (P8). Each treatment consisted of 4 replications with one cut flower per replication. Thus there were 32 cut sunflowers as the experimental units. The results revealed that pulsing with aquades + 3% sucrose + 0.25% bayclin + 75 ppm salicylic acid tended to maintain the freshness of the cut sunflowers and optimized the water absorption up to 6 days after the pulsing treatment.
Keywords: bayclin, cut flowers, salicylic acid, sucrose, postharves
Larutan Pulsing dengan Penambahan Gula dan Asam Salisilat Mempertahankan kesegaran dan Kualitas Bunga Matahari Potong: Pulsing Solution with Added Sugar and Salicylic Acid Maintains Freshness and Quality of Cut Sunflowers
No full textBunga matahari merupakan tanaman hias penting dari segi ekonomi. Pemanfaatan bunga matahari sebagai bunga potong perlu mendapatkan penanganan pascapanen yang tepat untuk mempertahankan kualitas dan memperpanjang masa kesegaran bunga selama masa pemasaran dan transportasi. Salah satu teknologi untuk mengatasi masalah tersebut yaitu aplikasi larutan pulsing. Tujuan penelitian yaitu mengetahui jenis larutan pulsing terbaik yang dapat mempertahankan kesegaran dan kualitas bunga matahari potong. Rancangan percobaan yang digunakan dalam penelitian yaitu rancangan acak lengkap (RAL). Larutan pulsing terdiri atas campuran akuades, gula, asam salisilat dan sodium hypochlorite (5.25%). Parameter pengamatan meliputi: diameter bunga (luar dan dalam), jumlah petal bunga yang layu, jumlah petal bunga yang bercak, jumlah petal bunga yang segar dan ukur penurunan volume akuades dari masing-masing botol. Pengamatan tersebut dilakukan pada awal sebelum dan setiap dua hari setelah periode penyimpanan. Hasil penelitian menunjukkan bahwa perlakuan larutan pulsing yang mengandung akuades + gula 3% + sodium hypochlorite 0.25% + asam salisilat 75 ppm cenderung meningkatkan penyerapan air sehingga dapat mempertahankan kesegaran dan kualitas bunga matahari potong hingga 6 hari setelah dipanen dibandingkan dengan tanaman kontrol.
Kata kunci: bunga matahari, bunga potong, larutan pulsingSunflower is an important ornamental plant based on economics. The cut sunflowers require proper postharvest handling to maintain quality and extend the freshness of flowers during marketing and transportation. One technology that can overcome this problem is applying a pulsing solution. This study aimed to determine the best pulsing solution to maintain cut sunflowers\u27 freshness and quality. The experimental design used in this study was a completely randomized design (CRD). The pulsing solution consisted of a mixture of distilled water, sugar, salicylic acid, and sodium hypochlorite (5.25%). The observation parameters included: flower diameter (outside and inside), number of withered flower petals, number of flower petals with spots, number of fresh flower petals, and measuring the decrease in the volume of distilled water from each bottle. The observations were made at the beginning before and every two days after the storage period. The results showed that the pulsing solution treatment containing distilled water + 3% sugar + sodium hypochlorite 0.25% + 75 ppm salicylic acid tends to be more effective in water absorption so that it can maintain the freshness and quality of cut sunflowers for up to 6 days after harvesting.
Keywords: cut flowers, pulsing solution, sunflowe
INOVASI PRODUK PIE PASTRY DENGAN TAMBAHAN SELAI BUNGA MAWAR
No full textABSTRAK
ADE RAHAYU (2020), Inovasi Produk Pie Dengan Tambahan Selai Bunga Mawar. Pembimbing : (I) Dewi Turgarini, SS., MM.Par, (II) Andreas Suwandi, S.Pd., Gr,. MPd.
Penelitian ini adalah salah satu prosses inovasi produk yang bertujuan untuk menambah inovasi dan mengembangkan varian rasa pada porduk Pie menggunakan selai bunga mawar. Penelitian ini difokuskan pada proses pengunaan pengental selai yaitu perbandingan tepung maizena dan Pektin. Yang akan dijadikan tolak ukur peneliti terhadap rasa suka konsumen terhadap produk Pie selai bunga mawar. Tumbuhan bunga mawar (rosa damascena Mill) merupakan tanaman yang dibudidayakan di indonesia. Bunga mawar merupakan tanaman liar yang tumbuh di perkarangan rumah masyarakat yang berfungsi sebagai tanaman hias dan bunga potong. Bunga mawar memiliki batang yang berduri dan tanaman yang merambat mawar juga memiliki ciri khas nya yaitu harum yang sangat wangi. Bunga mawar saat ini sudah banyak di gunakan dalam bagian dari makanan dan minuman. Mawar memiliki khasiat kandungan kimia yang terkadung di dalam kelopak bunga mawar adalah tannin, geraniol, nerol, citronellal, asam sitrat, Flavonoid, Pektin polyphenol, vanillin,karotenoid, stearopten, farnesol, eugenol, fenileti, kolonol, dan Vitamin B, C, E dan K.
Penelitian ini dilakukan dengan menggunakan analisi deskriptif yang terdiri dari beberapa pengujian. Pengujian yang dilakukan selama prose penelitian adalah uji organoleptik, uji daya simpan, uji hedonik.
Hasil kesimpulan dari penelitian yang telah dilakukan terhadap inovasi produk Pie selai bunga mawar adalah yang dapat diterima merupakan Pie selai bunga mawar dengan tambahan pengental Pektin dan menggunakan bunga mawar dengan persentase 100%.
Kata Kunci : Inovasi Produk, Bunga Mawar, Selai, Pie, Pangan Lokal
ABSTRACT
ADE RAHAYU (2020), Pie Product Innovation With the Addition of Rose Jam. Supervisor : (I) Dewi Turgarini, SS., MM.Par, (II) Andreas Suwandi, S.Pd., Gr,. MPd.
This research is one of the product innovation processes that aims to add innovation and develop flavor variants to Pie products using rose jam. This study focused on the process of using a jam thickener, namely the ratio of cornstarch and pectin. Which will be used as a benchmark for researchers to the consumer's liking for the product Pie jam roses. Rose flower plant (Rosa damascena Mill) is a plant that is cultivated in Indonesia. Roses are wild plants that grow in the yard of people's homes that function as ornamental plants and cut flowers. Roses have thorny stems and plants that propagate roses also have their trademark, which is very fragrant. Roses are now widely used in food and beverages. Roses have chemical properties that are contained in rose petals, namely tannin, geraniol, nerol, citronella, citric acid, flavonoids, polyphenol pectin, vanillin, carotenoids, stearopten, farnesol, eugenol, phenylethi, colonol, and Vitamins B, C, E. and K.
This research was conducted using a descriptive analysis consisting of several tests. The tests carried out during the research process were organoleptic tests, shelf life tests, hedonic tests.
The conclusion from the research that has been carried out on product innovations is that what is acceptable is Rose jam Pie with the addition of Pectin thickener and using roses with a percentage of 100%.
Keywords: Product Innovation, Rose Flower, Jam, Pie, Local Foo
Pengaruh tepung bunga marigold (Tagetes erecta) pada pakan buatan terhadap kecerahan warna benih ikan guppy (Poecillia reticulata)
No full textABSTRAK Ikan guppy (P. reticulata) merupakan salah satu ikan hias air tawar yang banyak diminati karena variasi warna dan corak siripnya yang beragam. Warna ikan hias dipengaruhi oleh sel pigmen pada tubuh. Pigmen tersebut dihasilkan dari penambahan karotenoid pada pakan. Salah satu bahan penghasil karotenoid adalah tepung bunga marigold. Penelitian ini bertujuan untuk mengkaji pengaruh dan mengetahui dosis terbaik tepung bunga marigold dalam pakan buatan terhadap peningkatan kecerahan warna ikan guppy. Variabel yang diamati antara lain bobot mutlak, rasio konversi pakan, laju pertumbuhan spesifik dan kelulushidupan. Ikan guppy dengan bobot 0,19 ± 0,03 g diperoleh dari pembudidaya ikan hias guppy Sleman, Yogyakarta. Penelitian dilaksanakan di Galaksi Akuatik Indonesia, Semarang pada bulan Desember 2018-Januari 2019. Penelitian ini menggunakan metode eksperimen dengan rancangan acak lengkap (RAL) yang terdiri dari 4 perlakuan dan 3 kali ulangan. Perlakuan yang diterapkan adalah penambahan tepung bunga marigold dalam pakan buatan dengan dosis A (0 mg/kg), B (25 mg/kg), C (50 mg/kg) dan D (75 mg/kg). Hasil penelitian ini menunjukkan bahwa tepung bunga marigold berpengaruh nyata (P0,05) terhadap bobot mutlak, rasio konversi pakan (FCR), laju pertumbuhan spesifik (SGR) dan kelulushidupan (SR). Perlakuan C (50 mg/kg) memberikan nilai tertinggi pada peningkatan kecerahan warna ikan guppy (P. reticulata) yaitu 4,05. Kesimpulan yang diperoleh adalah dosis tepung bunga marigold 50 mg/kg memberikan hasil tertinggi pada kecerahan warna ikan guppy (P. reticulata). Kata Kunci : Guppy; Marigold; Pakan; Kecerahan Warna. ABSTRACT Guppy (P. reticulata) is one of the freshwater fish that has various colour with many type of fin pattern. The colour of ornamental fish is depend of the pigment cell. This pigment is produced by the carotenoid in diet fish. One of the carotenoid producing ingredients is marigold flour. This research is used to review and find out the best dose of marigold flour in artificial feed to increase he pigmentation of guppy fish. The parameters are the absolute weight, feed conversion rasio, specific growth rate and survival rate. Guppy fish with weight 0,19 ± 0,03 g were from ornamental guppy fish farmer Sleman, Yogyakarta. The experiment was conducted at Galaksi Akuatik Indonesia, Semarang in December 2018 till January 2019. This research used an experimental method with a complete randomized design (RAL) that consisting of 4 treatments and 3 replications respectively. The treatments are the addition of marigold flour in artificial feed with dose A (0 mg/kg), B (25 mg/kg), C (50 mg/kg) and D (75 mg/kg). The results of this research are indicate that marigold flour has a significant effect on the pigmentation of guppy fish, but does not has significant affect to absolute weight, feed conversion ratio, specific growth rate and survival rate. Treatments C (50 mg/kg) gave the highest value for increasing the pigmentation of guppy fish (P. reticulata) which is 4,05. The conclusion is the dosage of marigold flour 50 mg/kg gave the highest value for pigmentation of guppy. Keywords : Guppy, Marigold, Feed, Colour Intensit
Pengelolaan usaha bunga potong lisianthus di PT. Saung Mirwan, Megamendung, Bogor, Jawa Barat
No full textLisianthus is an annual ornamental plants, that comes from subtropical countries, Southern of United States, Mexico, Caribbean and Northern of South America. In Indonesia, Lisianthus has not well known yet by the public. However, the characteristics of this plant has the advantage, especially as an ornamental plant. Lisianthus has unique flower with attractive colors and has a high selling price. Lisianthus as cut flowers has good development prospects in Indonesia. PT.Saung Mirwan is one of horticulture company that produces lisianthus as cut flowers. The apprentice was started on February until June in PT. Saung Mirwan, Megamendung, Bogor, West Java. The student worked as daily employee, assistant of head subdivision, and assistant of head division. This activity was learning how to manage and cultivate Lisianthus, so that the activities in the nursery and field, harvest, post harvest treatment until lisianthus sold to consumer could be produced with good quality. The problems that found in field were many rosette plants, pests and diseases,and not optimal environment conditions for the gowth of lisianthus. Improvements to the cultivation technique, workers skill development, and increase network is needed for better production
Evaluation of The Implementation of Sharia-Based Pharmaceutical Service Standards (A Qualitative Case Study)
No full textBackground: National health laws and best practices from other countries have helped Indonesia set standards for pharmaceutical services. However, there is still limited research on the application of Sharia principles in pharmacy services, particularly within community pharmacies. These standards are based on ideas from the Quran, Hadith, and fatwas from well-known Islamic scholars. They put these ideas into action by making sure that medicines don't contain any illegal substances, being sensitive to gender issues, and providing services that respect patients' dignity, as Islamic teachings say they should.
Aims: This study aims to evaluate the implementation of Sharia-based pharmaceutical service standards through a qualitative case study at the Muhammadiyah Charity Education Pharmacy. This pharmacy's unique role as an integrated platform for pharmacy education, community service, and the application of Islamic values makes it an appropriate context for examining the implementation of Sharia-compliant pharmaceutical services.
Methods: A qualitative case study design was used, involving observations and semi-structured interviews. NVivo 12 software was employed for thematic and cluster analysis. Data were coded inductively by independent researchers and validated through consensus. Pearson correlation coefficients were used to identify the strongest relationships between service quality items. The informants involved were 1 pharmacist and 3 pharmaceuticals technical staff.
Results: Reliability, responsiveness, empathy, tangibles, and assurance are the themes that emerged from this study. The studies found that in the reliability dimension, fulfilling order service and distributor reliability showed the highest correlation (r=0.98), emphasizing the importance of commitment and trust in sharia-based service. In the responsiveness dimension, the most significant relationship (r=1.00) emerged between complaint resolution and clear division of duties, reflecting the role of communication and accountability. For assurance, the highest correlation (r=0.96) indicated the critical role of clear, understandable information in building trust. The empathy dimension revealed that prioritizing humanity and non-discriminatory service (r=0.52) aligned closely with the values of justice and compassion. Lastly, in the tangibles (physical) dimension, the presence of a patient prayer space showed a strong link to perceptions of cleanliness and professionalism (r=0.67), although implementation was still limited.
Conclusion: By combining Islamic ethical principles with service quality metrics, the application of sharia-based service standards in pharmaceutical care improves patient satisfaction. However, some aspects still need improvement, especially the physical facilities and assurance under heavy workload. These findings provide insightful guidance on how to develop appropriate interventions, such as training programs, SOPs, and infrastructure modifications, to ensure pharmaceutical services comply with Sharia law while improving overall service quality for lawmakers, educational institutions, and businesses providing Islamic-based pharmaceutical services
BUNGA RAMPAI ILMU KEPERAWATAN DASAR
No full textBuku Bunga Rampai ini berjudul Ilmu Keperawatan Dasar mencoba menyuguhkan dan mengemas beberapa hal penting konsep Ilmu Keperawatan Dasar. Buku ini berisi tentang segala hal yang berkaitan dengan konsep Ilmu Keperawatan Dasar serta konsep lainnya yang disusun oleh beberapa Dosen dari berbagai Perguruan Tinggi
BUNGA RAMPAI KEBUTUHAN DASAR MANUSIA
No full textBuku Bunga Rampai ini berjudul Kebutuhan Dasar Manusia mencoba menyuguhkan dan mengemas beberapa hal penting konsep Kebutuhan Dasar Manusia. Buku ini berisi tentang segala hal yang berkaitan dengan konsep Kebutuhan Dasar Manusia serta konsep lainnya yang disusun oleh beberapa Dosen dari berbagai Perguruan Tinggi
COMMUNITY PHARMACY PROFILE IN TEMANGGUNG REGENCY BASED ON NUMBER OF VISITORS, NUMBER OF PRESCRIPTIONS, SELF-MEDICATION SERVICES AND INCOME
No full textObjective: Pharmacy is a location for carrying out pharmaceutical tasks for pharmacists. Pharmacy also acts as a business entity that requires the application of appropriate management techniques to operate profitably and still comply with the principles of pharmaceutical service standards. The purpose of this study was to determine the profile of community pharmacies based on the number of visitors, the number of prescriptions, self-medication services and income.
Methods: This study uses a quantitative approach with descriptive and correlational research designs. Descriptive aims to describe the profile of the pharmacy, the number of visitors to the pharmacy, the number of prescriptions, the number of self-medication services and the trend of pharmacy income over time. Correlational: aims to identify the relationship between the length of establishment and the ratio of pharmacies to the number of visitors and income; the relationship between the number of pharmacies and the ratio of pharmacies to the number of prescriptions.
Results: Results of 57 pharmacies spread across 20 sub-districts. The largest number of pharmacies is in Temanggung District, namely 13 pharmacies with a percentage of 22.81%. However, there are still 3 sub-districts that do not have a pharmacy. Most pharmacies have an average of 30-50 patients per day and 72.73% provide self-medication services for 10-50 patients. Most pharmacies serve prescriptions<1 sheet per day. As many as 40% of pharmacies have a low income (more than Rp. 464,260 and less than Rp. 1,617,088). The results of the bivariate analysis showed that the length of establishment was related to the average income and the number of pharmacies was related to the number of prescriptions served.
Conclusion: Factors related to the amount of income and the number of prescriptions are the length of establishment of the pharmacy and the number of pharmaceutical service facilities in the form of pharmacies
PROSES PEMBUATAN KUPIAH MEUKEUTOP DI DESA GAROT CUT KECAMATAN INDRAJAYA KABUPATEN PIDIE
No full textProses Pembuatan Kupiah Meukeutop Di Desa Garot Cut Kecamatan IndrajayaKabupaten Pidie Nurlisma)1, Rosmala Dewi, Nurhayati Sy)2 ABSTRAKKata kunci : Proses, Ragam Hias, Motif, Kupiah Meukeutop. Kabupaten Pidie merupakan salah satu tempat kerajinan Aceh, diantaranyakerajinan kupiah meukeutop. Penelitian ini memilih judul proses pembuatan kupiahmeukeutop di Desa Garot Cut Kecamatan Indrajaya Kabupaten Pidie. Penelitian inibertujuan untuk mengetahui proses pembuatan, ragam hias motif dan makna dari setiapbagian kupiah meukeutop. Metode yang digunakan dalam penelitian adalah metodedekriptif kualitatif. Subjek dalam penelitian ini berjumlah 4 orang yaitu 3 orang yangsudah 30 tahun lebih bekerja sebagai pengrajin kupiah meukeutop dan 1 orang yangmewakili dari Majelis Adat Aceh (MAA) Kabupaten Pidie. Data dalam penelitiandiperoleh melalui teknik observasi, wawancara dan dokumentasi. Penyajian data secaradekriptif dengan memaparkan gambar dan penjelasan secara sistematis mengenai datadatayang diproleh dalam penelitian, kemudian data dianalisa dengan menggunakananalisis komponensial, yaitu menggelompokkan data-data yang diperoleh, melaluiobservasi wawancara dan dokumentasi sesuai dengan tujuan penelitian. Hasil penelitianmenjelaskan proses pembuatan kupiah meukeutop dilakukan secara bertahap, yangdimulai dari pemotongan kain, penyambungan, pemasangan, pemolesan/finishing yangpada akhirnya berbentuk sebuah kupiah meuketop dan usaha ini bersifat home industry.Lilitan kain tengkulok pada kupiah meuketop selain untuk keindahan adalahmelambangkan keperkasaan seseorang laki-laki. Motif bunga cabai melambangkankecerdasan atau semangat yang serius/sungguh-sungguh, sedangkan motif berbentukkunci diibaratkan seperti kunci untuk memasuki sebuah rumah. Tampok pada kupiahmeukeutop yang menyerupai tangga juga memiliki arti simbolik, anak tangga atas beratihukum islam. Anak tangga yang kedua dari atas adalah adat. Anak tangga yang ke tigadari atas berarti reusam (rasam), dan anak tangga yang ke empat dari atas (terakhir)bermakna Qanun. Mengenai warna pada kupiah meuketop, merah melambangkankeberanian dalam perperangan maupun mempertahankan kebenaran. Kuning,merupakan simbol kesabaran dan kehormatan yang pernah dipakai oleh raja-raja padamasa kerajaan Aceh terdahu. Hijau, sebagai symbol kesuburan serta kemakmuran danhitam, melambangkan keperkasaan dan tawakal. 1) Alumni Progam Studi Pendidikan Kesejahteraan Keluarga FKIP Unsyiah2) Dosen Pada Progam Studi Pendidikan Kesejahteraan Keluarga FKIP Unsyia
