Dewi Mustikawati, Dewi
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Chitosan Pada Sisik Ikan Bandeng (Chanos Chanos) Sebagai Alternatif Pengawet Alami Pada Bakso Faridah, Fathin; Khafidzoh, Anisatul; Mustikawati, Dewi; Anggraeni, Nofi; Dharmawan, Yudhy
Jurnal Ilmiah Mahasiswa Vol 2, No 2 (2012): Jurnal Ilmiah Mahasiswa
Publisher : Jurnal Ilmiah Mahasiswa

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Abstract

Manusia membutuhkan makanan. Makanan yang baik adalah makanan tanpa zat aditif. Indonesia memiliki beragam jajanan kuliner, salah satunya bakso. Dalam pengolahan bakso, diperlukan zat pengawet. Penggunaan boraks pada bakso dapat membahayakan kesehatan. Indonesia merupakan negara maritim yang memiliki kekayaan alam potensial, salah satunya adalah hasil perikanan. Bandeng (Chanos chanos), selain mudah didapat dan enak untuk dikonsumsi, sisiknya pun memiliki manfaat untuk pengawet makanan. Chitosan adalah produk alami dari chitin, polysaccharide pada eksoskeleton ikan. Bahan dasar chitosan antara lain dari sisik ikan. Chitosan mempunyai kelebihan dan tingkat keamanan lebih dibandingkan dengan boraks karena mempunyai gugus aktif yang akan berikatan dengan mikroba, maka chitosan mampu menghambat pertumbuhan mikroba. Penelitian ini akan membuktikan keefektifan chitosan pada sisik ikan bandeng sebagai pengawet pada bakso. Luaran yang diharapkan adalah pembuktian terkait keefektifan pemanfaatan chitosan pada sisik ikan sebagai pengawet alami. Metode yang digunakan adalah metode penelitian eksperimental. Pengambilan sampel menggunakan purposive sampling, yaitu berdasarkan karakteristik subjek yang telah ditentukan oleh peneliti.
PENGARUH VARIASI UMPAN AROMA TERHADAP JUMLAH LALAT YANG TERPERANGKAP DALAM PERANGKAP WARNA KUNING (Studi di Kandang Sapi Dusun Tegalsari Desa Sidomukti Kecamatan Bandungan Kabupaten Semarang) Mustikawati, Dewi; Martini, Martini; Hadi, Mochamad
Jurnal Kesehatan Masyarakat (e-Journal) Vol 4, No 4 (2016): Jurnal Kesehatan Masyarakat (e-Journal)
Publisher : Fakultas Kesehatan Masyarakat

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Abstract

Some species of the fly is a vector borne diseases that contribute to public health problems. A fly can carry 65 million micro-organisms, it is not surprising if many people sick because their food was contaminated by the flies. Therefore, it is necessary to study the methods of control are effective and safe for the environment by using variations of flavor baits (durian, jackfruit, mango, frambozen, and pineapple).Research was aimed to analyze the effect of baits flavour variation to the number of flies caught in a yellow trap. The design study is Pseudo Experiment with design Post Test Only Control Group Design. Research was conducted in a cowshed, Hamlet Tegalsari, Village Sidomukti, District Bandungan, Semarang for 2 days. The experiment was repeated 5 times with the same time of day.The results showed the number of flies caught in a trap without bait is 4, trap with pineapple bait is 13.8, trap with jackfruit bait is 14.6, trap with durian bait is 47.2, trap with mango and frambozen bait is 19.8. The species of flies was trapped is 603 tail Fannia spp and 2 tail Stomoxys calcitrans sp. Data was analyzed by Kruskal Wallis test at the significance level α = 0.05. Results of calculation by Man Whitney test is there are different variations of flavour baits to the number of flies trapped. The order of variation from the lowest to the highest are control, pineapple, jackfruit, mango, frambozen, and durian.
Pengembangan Panduan Layanan Kesiapan Kerja Siswa SMK Menggunakan Teknik Goal Setting Mustikawati, Dewi; Wagimin, Wagimin; Legowo, Edy
Consilium: Jurnal Program Studi Bimbingan dan Konseling Vol 4, No 2 (2016): Consilium: Jurnal Program Studi Bimbingan dan Konseling
Publisher : Universitas Sebelas Maret

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Abstract

This research aimed (1) to describe the students’ need for and interest in work readiness skill development and (2) to provide prototype of work readiness service guidance for SMK students using goal setting technique for Counselor. This study employed Borg and Gall’s research and development design. This stage only reached the pre-development stage, product development. Data collection was carried out by using student need and interest questionnaire to find out the student need and interest levels. Data analysis was conducted using factorial and percentage analysis and ranking. The Test results showed that (1) there were students’ need for and interest in work readiness development in students’, parent’s, and counselors’ perspectives, by considering the result of theoretical and empirical study and (2) considering the result of preliminary study analysis and theoretical study, a product could be developed in the form of Work Readiness Service Guidance for SMK students using goal setting technique for counselor.Penelitian ini bertujuan (1) mendeskripsikan kebutuhan dan kepentingan siswa terhadap pengembangan keterampilan kesiapan kerja dan (2) menghasilkan prototipe satu panduan layanan kesiapan kerja siswa SMK menggunakan teknik goal setting untuk guru BK.   Penelitian ini menggunakan desain penelitian pengembangan Borg and Gall. Tahap penelitian ini hanya sampai tahap pra pengembangan yaitu pembuatan produk. Pengumpulan data dilakukan dengan angket kebutuhan dan kepentingan siswa untuk mengetahui tingkat kebutuhan dan kepentingan siswa.  Analisis data yang digunakan adalah analisis faktorial dan prosentase dan perangkingan. Hasil penelitian menunjukkan bahwa (1) ada kebutuhan dan kepentingan siswa terhadap pengembangan kesiapan kerja menurut siswa, orang tua, dan guru BK berdasarkan hasil kajian teoritik dan empirik dan (2) berdasarkan hasil analisis studi pendahuluan dan kajian teoritik dapat dikembangkan produk berupa Buku Panduan Kesiapan Kerja Siswa SMK Menggunakan Teknik Goal setting untuk Guru BK.
PENGARUH VARIASI UMPAN AROMA TERHADAP JUMLAH LALAT YANG TERPERANGKAP DALAM PERANGKAP WARNA KUNING (Studi di Kandang Sapi Dusun Tegalsari Desa Sidomukti Kecamatan Bandungan Kabupaten Semarang) Mustikawati, Dewi; Martini, Martini; Hadi, Mochamad
Jurnal Kesehatan Masyarakat (e-Journal) Vol 4, No 4 (2016): Jurnal Kesehatan Masyarakat (e-Journal)
Publisher : Fakultas Kesehatan Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (127.095 KB)

Abstract

Some species of the fly is a vector borne diseases that contribute to public health problems. A fly can carry 65 million micro-organisms, it is not surprising if many people sick because their food was contaminated by the flies. Therefore, it is necessary to study the methods of control are effective and safe for the environment by using variations of flavor baits (durian, jackfruit, mango, frambozen, and pineapple).Research was aimed to analyze the effect of baits flavour variation to the number of flies caught in a yellow trap. The design study is Pseudo Experiment with design Post Test Only Control Group Design. Research was conducted in a cowshed, Hamlet Tegalsari, Village Sidomukti, District Bandungan, Semarang for 2 days. The experiment was repeated 5 times with the same time of day.The results showed the number of flies caught in a trap without bait is 4, trap with pineapple bait is 13.8, trap with jackfruit bait is 14.6, trap with durian bait is 47.2, trap with mango and frambozen bait is 19.8. The species of flies was trapped is 603 tail Fannia spp and 2 tail Stomoxys calcitrans sp. Data was analyzed by Kruskal Wallis test at the significance level ? = 0.05. Results of calculation by Man Whitney test is there are different variations of flavour baits to the number of flies trapped. The order of variation from the lowest to the highest are control, pineapple, jackfruit, mango, frambozen, and durian.