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The Effect of Various Dipping Times on Protein Level of Keumamah Fish Jumhuri, Jumhuri; Ismail, Ismail; sulasmi, sulasmi
Jurnal Medika Veterinaria Vol 8, No 2 (2014): J. Med. Vet.
Publisher : UNIVERSITAS SYIAH KUALA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (29.321 KB) | DOI: 10.21157/j.med.vet..v8i2.3320

Abstract

The aim of this study was to find out protein level of Keumamah fish dipped in water for various times of dipping. This study used 1.5 kg of keumamah fish sample purchased from Peunayong Market Banda Aceh and divided into four treatment groups. P0 was control group without dipping, whereas P1, P2, and P3 were dipped in 100 C of water for 10, 20, and 30 minutes, respectively, with three repetitions each. The average of protein level on P0, P1, P2, and P3 was 13.66, 12.29, 11.8, and 10.56%, respectively. In conclusion, the dipping time affect to decrease keumamah fish protein level.Key words: keumamah, protein level, dipping time
The Potency of Ageratum conyzoides Leaves Exract to Reduce Mikroorganism in Broiler Intestine Hamid, Abdul; Sulasmi, Sulasmi; Jamin, Faisal
Jurnal Medika Veterinaria Vol 8, No 2 (2014): J. Med. Vet.
Publisher : UNIVERSITAS SYIAH KUALA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (26.179 KB) | DOI: 10.21157/j.med.vet..v8i2.3327

Abstract

This study was aimed to determine the effect of bandotan (Ageratum conyzoides) leaf extract on the amount of bacteria in broiler intestine. This research consists of 3 treatment groups with 5 replicates. Chickens used were 25 days. Group P0 was control group without administration of bandotan leaf extract, treatment 1 (P1) was given 3ml of bandotan leaf extract, and treatment 2 (P2) was given 4ml of bandotan leaf extract. The extract was given once daily for 5 consecutive days. The result showed that the average amount of microbe on P0, P1, and P2 were 2.50x105, 1.75x105, and 1.34x105.The results of analysis of variance showed that bandotan leaf extract significantly (P<0.5) decrease the amount of bacteria in broiler intestines. Based on these results it can be concluded that the effect of bandotan leaf extract inhibit the growth of bacteria in broiler intestine.Key words: broiler, bandotan leaf extract, caecum
MENINGKATKAN KEMAMPUAN KOGNITIF MELALUI KEGIATAN BERMAIN GEOMETRI PADA ANAK KELOMPOK A DI TK WIDYA BHAKTI SURABAYA Sulasmi, Sulasmi
PAUD Teratai Volume 2, Nomor 1, Januari 2013
Publisher : PAUD Teratai

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Abstract

Pendekatan, strategi, metode, dan teknik pembelajaran pada hakikatnya dapat dibedakan tetapi tidak dapat dipisahkan. Keempat istilah tersebut merupakan satu kesatuan dalam pembelajaran. Pendekatan, strategi, metode, dan teknik pembelajaran yang akan dan/atau sedang digunakan dapat diketahui dari langkah-langkah pembelajaran yang telah tersusun dan/atau sedang terjadi. Pendekatan pembelajaran adalah cara umum dalam memandang pembelajaran. Sedangkan strategi pembelajaran adalah ilmu dan kiat di dalam memanfaatkan segala sumber belajar yang dimiliki dan/atau yang dapat dikerahkan untuk mencapai tujuan pembelajaran yang telah ditetapkan. Metode mengajar adalah berbagai cara kerja yang bersifat relatif umum yang sesuai untuk mencapai tujuan pembelajaran tertentu dan teknik pembelajaran adalah ragam khas penerapan suatu metode sesuai dengan latar penerapan tertentu. Teknik pembelajaran mengambarkan langkah-langkah penggunaan metode mengajar yang sifatnya lebih operasional. Faktor-faktor yang perlu diperhatikan dalam penentuan teknik pembelajaran di antaranya adalah kemampuan dan kebiasaan guru, ketersedian sarana dan waktu, serta kesiapan siswa. Faktor-faktor yang perlu dipertimbangkan dalam memilih strategi pembelajaran ialah tujuan pembelajaran, jenis dan tingkat kesulitan materi pelajaran, sarana, waktu yang tersedia, siswa, dan guru.
Detection of Formalin Contamination in Fried Meatball Sold Around Darussalam Banda Aceh Ismail, Ismail; Sulasmi, Sulasmi; Harahap, Sahlan
Jurnal Medika Veterinaria Vol 8, No 2 (2014): J. Med. Vet.
Publisher : UNIVERSITAS SYIAH KUALA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (61.33 KB) | DOI: 10.21157/j.med.vet..v8i2.3353

Abstract

The aims of this research was to identify formalin contained in fried meatball sold in Darussalam Banda Aceh. This research used fried meatballs collected from 10 different booths and examined in veterinary public health laboratory, Veterinary Medicine Faculty of Syiah Kuala University. The examination of formalin contained in fried meatballs was carried out using formalin test method. The result showed that all fried meatballs sold in Darussalam Banda Aceh examined did not contain formalin, proven by there was no colour change on the test and it was therefore save to consume.Key words: meatball, formalin
PENINGKATAN HASIL BELAJAR PENDIDIKAN AGAMA ISLAM MELALUI GAMES BENDERA KELAS I.1 SD NEGERI KEPUTRAN “A” Sulasmi, Sulasmi
COPE 2014: COPE, No.1, Tahun XVIII, Mei 2014
Publisher : COPE

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Abstract

Penelitian Tindakan Kelas (PTK) ini bertujuan untuk mengetahui peningkatanhasil belajar peserta didik dalam proses pembelajaran Pendidikan Agama Islammelalui games bendera di kelas I SD Negeri Keputran “A” kota Yogyakarta. Penelitian ini dilaksanakan dua siklus Subyek penelitian ini adalah siswa kelas I.1SD Negeri Keputran”A” kota Yogyakarta. Jumlah peserta didik sebanyak 29 anak.Metode pengumpulan data menggunakan lembar observasi aktivitas guru, aktivitaspeserta didik dan tes untuk mengetahui hasil belajar. Hasil penelitian siklus I dansiklus II menunjukkan bahwa dengan games bendera ada peningkatan hasil belajaryang berhasil jumlah baik dan amat baik dari semula 48,1% menjadi jumlah baikdan amat baik sebesar 92,8%.Kata kunci : Games bendera, hasil belajar, pendidikan agama Islam
PEMERIKSAAN ANGKA KUMAN DAN JAMUR SERTA IDENTIFIKASINYA PADA JAMU GENDONG TEMU IRENG DAN KUNYIT ASAM DI KECAMATAN GAJAHMUNGKUR SEMARANG nuria, maulita cut; lutfiani, yeni; sulasmi, sulasmi; sumantri, sumantri
e-Publikasi Ilmiah Fakultas Farmasi Unwahas Semarang JURNAL ILMU FARMASI DAN FARMASI KLINIK VOL. 5 NO. 1 JUNI 2008
Publisher : e-Publikasi Ilmiah Fakultas Farmasi Unwahas Semarang

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Abstract

ABSTRACTThe herbal tonic is a product made from natural ingredients processed in traditional ways. A traditional herb made from Temu Ireng (Curcuma aeruginosa) is a kind of herb that still consumed by relatively many Indonesian citizens for enhanching appetite and acid turmeric often consumed by female for reducing the problems when they get haid. However, bacteria and fungi might grow in this traditional herb because of contaminated water (the diluting agent) and moisture, hygiene and sanitation factors. This study, therefore, was intended to find out the quantities and the species of these bacteria and fungi growing in the herb as it is sold in Gajah Mungkur district of Semarang City. This study also intended to compare these quantities to the prevailing standard stipulated. The samples for this study were taken from 36 producers Temu Ireng and acid turmeric herb, located in Gajah Mungkur District. The medium used for growing the material in an aerobic manner was PCA (Plate Count Agar), that used for growing in an anaerobic manner were TSA (Tripticase Soya Agar) and that used for growing the fungi were PDA (Potato Dextrose Agar). For counting the bacteria, we used the method of Standard Plate Count, for identifying the bacteria we used Gram Painting and chemical tested, and for identifying the fungi we used a 100-times amplifying microscope. The analysis showed in the sample Temu Ireng and acid turmeric are the average number of bacteria at the aerobic media were 7,4 x 106 and 2,1 x 105 CFU/ml, the average number of bacteria at the anaerobic media were 4,2 x 102 and 4,3 x 102 CFU/ml, the average number of fungi were 1,5 x 102 and 1,0 x 102 CFU/ml. The aerobic bacteria found in the study were Staphylococcus aureus, Escherichia coli, Salmonella typhi, Pseudomonas aeruginosa, the anaerobic bacteria was peptococcus, and the fungi were Penisillium, Moniliaceae, A. niger, dan Rhizopus. Nearly all samples examined in this study did not meet the conditions based on statement Indonesia Minister of Health No 661/MENKES/SK/VII/1994 because they exceeded the upper limit bacteria (104 CFU/ml) and also contain pathogenic bacterias. However, the number of fungi did not exceed the prevailing standard. Keywords: Temu Ireng Herb, Acid Turmeric Herbs, Bacteria Number and Fungi Number.
Pengaruh Student Company Terhadap Kompetensi Kewirausahaan Siswa Sekolah Menengah Kejuruan Di Daerah Istimewa Yogyakarta Sulasmi, Sulasmi; Moerdiyanto, Moerdiyanto
Jurnal Pendidikan Teknologi dan Kejuruan Vol 22, No 3 (2015): (Mei)
Publisher : Faculty of Enginnering, Yogyakarta State University

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Abstract

The purpose of the research is to describe Student Company program and its effect on entrepreneurial competencies of vocational high school students in Yogyakarta. This research is expost facto study. The research was conducted at SMK 1 Depok, SMK 2Depok, SMK 1 Godean, SMK 7 Yogyakarta and SMK 1 Seyegan. Data collection techniques were questionnaires and observation. The data was analyzed using descriptive analysis and multiple linear regression. The results of this study were: (1) Student company was effective to improve the entrepreneurship competencies of vocational high school students in Yogyakarta. The effectiveness of planning aspects was in excellent category (42.11%), the implementation aspects was in the good category (35.79%), and the effectiveness of the controls was in the good category (48.42%). (2) Entrepreneurship competencies of students who took SC were in the good category (56.84%). (3) The planning aspect of student company has significant effect on the entrepreneurship competencies of students (t=2.954;Sig= 0.004). (4) The implementation aspects have significant effect on the entrepreneurship competencies of students (t= 3.627;Sig=0.000). (5) The control aspect does not have significant effect on the entrepreneurship competencies of students (t=0.573;Sig=0.568). (6) The aspects of planning, implementation, and control simultaneously have a significant effects on the entrepreneurship competence of vocational high school students in Yogyakarta (F=8.755;Sig =0.000).
Pengaruh penambahan jenis tepung daun leguminosa yang berbeda terhadap konsumsi, pertambahan bobot badan dan konversi ransum ayam broiler Sulasmi, Sulasmi; Sapsuha, Yusri; Saelan, Emy
Agrikan: Jurnal Agribisnis Perikanan Vol 6, No 1 (2013): Agrikan: Jurnal Agribisnis Perikanan
Publisher : Sekolah Tinggi Ilmu Pertanian Wuna

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.6.1.10-16

Abstract

Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan beberapa tepung daun leguminosa diantaranya kelor (Moringa oleifera), lamtoro (Leuchaena leucocephala), dan gamal (Gliricidia sepium) terhadap konsumsi, pertambahan bobot badan dan konversi ransum ayam broiler. Ayam yang digunakan adalah Day Old Chick (DOC) tipe pedaging sebanyak 80 ekor strain CP 707. Penelitian menggunakan metode experimental dengan Rancangan Acak Lengkap (RAL). Terdapat 4 jenis perlakuan ransum (R0 = ransum kontrol, R1 = ransum + 5% tepung daun lamtoro, R2 = ransum + 5% tepung daun kelor dan R3 = ransum + 5% tepung daun gamal) dengan 4 ulangan. Apabila terdapat perbedaan pengaruh diantara perlakuan maka dilanjutkan dengan Uji Beda Nyata Terkecil (BNT) pada taraf 5%. Ransum dan air minum diberikan secara ad libitum. Parameter yang diamati pada penelitian ini adalah konsumsi, pertambahan bobot badan dan konversi ransum ayam broiler. Hasil penelitian menunjukkan bahwa penambahan 5% tepung daun kelor (R2) dalam ransum memberikan pengaruh yang nyata terhadap pertambahan bobot badan dan konversi ransum ayam broiler dibandingkan penambahan 5% tepung daun lamtoro (R1) dan gamal (R3). Berdasarkan hasil penelitian, disarankan agar dilakukan penelitian lebih lanjut tentang pengaruh penambahan tepung daun kelor (Moringa oleifera) terhadap konsumsi dengan penambahan lebih dari 5% dalam ransum ayam broiler.
tudi Kualitas Bakteriologis Peralatan Makan Pada Rumah Makan di Kota Makassar Haderiah, Haderiah; Sulasmi, Sulasmi; Novi, Novi
HIGIENE: Jurnal Kesehatan Lingkungan Vol 1, No 2 (2015): Kesehatan Lingkungan
Publisher : UIN Alauddin Makassar

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Abstract

 Rumah makan adalah suatu tempat umum dimana masyarakat dapat membeli makanan dan minuman yang dapat dimakan dan diminum untuk umum di tempat usahanya tersebut. Peralatan makan merupakan salah satu faktor yang perlu diperhatikan dalam peningkatan kualitas peralatan makan, peralatan makan yang memenuhi syarat sanitasi tidak akan menjadi media penyebaran pen-yakit.Tujuan dari penelitian ini adalah untuk mengetahui studi kualitas bakteriologis peralatan makan melalui penentuan Angka Lempeng Total (ALT) dan Nilai Most Probale Number (MPN) Coliform. Penelitian ini bersifat observasional dengan pendekatan secara deskriptif. Dari hasil pemeriksaan kualitas bakteriologis peralatan makan dapat dilihat pada pagi hari dan sore hari pada piring didapatkan rata-rata pada rumah makan MR yaitu 1887 dan MJ 1207, pada sendok MR 185 dan MJ yaitu 2470, pada gelas MR yaitu 837 dan MJ 1624,Pada garpu MR yaitu 535 dan MJ 2032, pada mangkok MR yaitu 1035 dan MJ yaitu 557. Pada pemeriksaan MPN Coliform sebanyak 4/100 ml contoh air, sedangkan pada rumah makan MJ didapatkan sebanyak 14/100 ml contoh air.Kesimpulan bahwa kualitas bakteriologis peralatan makan dan air bersih pencucian pada rumah makan MR dan MJ kurang memenuhi syarat. Oleh karena itu disarankan pemilik rumah makan lebih memperhatikan atau melakukan pengawasan tentang cara pencucian peralatan makan.Kata Kunci : Kualitas Bakteriologis, Peralatan Makan
CEMARAN BAKTERI MESOFILIK AEROBIK PADA CEKER AYAM DALAM SOTO DARI TIGA LOKASI RUMAH MAKAN DI BANDA ACEH (Mesophilic Aerobic Bacteria Contamination of chicken shank in soto from three restaurant locations in Banda Aceh) Ferasyi, Teuku Reza; Razali, Razali; Safarwati, Safarwati; Nurliana, Nurliana; Sulasmi, Sulasmi; Armansyah, T.
Jurnal Medika Veterinaria Vol 9, No 2 (2015): J. Med. Vet.
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (32.731 KB) | DOI: 10.21157/j.med.vet..v9i2.3825

Abstract

This study was aimed to test the level of mesophilic aerobic bacteria contamination on chicken shank in "soto" food from restaurants in three different locations, Inong Balee-Darussalam, Ulee Kareng, and Campus of Unsyiah. A purpossive sampling method was used in this study. The sample of chicken shank in soto were collected in the morning at 10.00 a.m. and in the afternoon at 14.00 p.m. Samples were collected for 3 consecutive days. For each sampling, a total of 25 grams of chicken shank was put into plastic bag and directly transfer to the Veterinary Public Health Laboratory, Faculty of Veterinary Medicine of Syiah Kuala University. The result showed that the chicken shank in the soto food from three locations of restaurant had been contaminated with mesofilic aerobic bacteria with contamination level exceeds the maximum limit of microbial contamination as allowed in SNI - 2000.Key words: soto, shank, restaurants