HUBUNGAN TINGKAT PENGETAHUAN TENTANG DISMENORE DENGAN UPAYA PENANGANANNYA DI SMK SENOPATI SEDATI SIDOARJO

Setiap bulan seorang wanita normal mengalami peristiwa reproduksi yaitu menstruasi. Menstruasi adalah keluarnya darah dari kemaluan. Menstruasi yang pertama kali terjadi disebut juga menarche, kemudian setiap bulan secara periodik seorang wanita normal akan mengalami menstruasi secara siklik. Menstruasi merupakan peristiwa yang wajar dan dialami walaupun kenyataannya banyak wanita mengalami masalah menstruasi, diantaranya yang sering terjadi adalah dismenorea. Dismenorea adalah nyeri yang dirasakan ketika seorang wanita mengalami menstruasi yang dapat mengganggu aktivitas kehidupan seorang wanita, sehingga dapat memaksanya untuk beristirahat. Derajat nyeri dan kadar gangguan yang ditimbulkan tidak sama pada setiap wanita. Ada yang masih bisa beraktivitas walaupun sambil menahan rasa nyeri, ada pula yang tidak bisa beraktivitas karena nyerinya. Jika nyeri haid membuat wanita tidak bisa beraktivitas secara normal, dia memerlukan obat untuk menghilangkan rasa nyerinya. Dahulu wanita yang menderita dismenorea hanya bisa menyembunyikan rasa sakit tanpa mengetahui apa yang harus dilakukannya. Keadaan ini juga diperburuk oleh orang disekitar mereka yang menganggap bahwa dismenorea adalah rasa sakit yang wajar yang terlalu dibesar-besarkan oleh wanita yang mencari perhatian. Sekarang baru diketahui bahwa dismenorea adalah kondisi medis yang nyata yang diderita wanita. Kebanyakan dari mereka yang mengeluh sakit tidak memerlukan pengobatan, tetapi lebih membutuhkan pengertian dan penerangan (Llewellyn, 2005). Dismenorea dapat melemahkan sehingga seseorang menjadi lemas, tidak bertenaga sehingga berdampak negatif pada kegiatannya sehari-hari dan secara psikologi akan sangat mengganggu, bahkan menjadi salah satu alasan tersering wanita tidak masuk kerja atau sekolah

Pemodelan Data Curah Hujan Di Kabupaten Banyuwangi Dengan Metode ARIMA Dan Radial Basis Function Neural Network

Curah hujan merupakan salah satu komponen lingkungan pemegang peranan penting dalam budidaya tanaman. Bagi Kabupaten Banyuwangi jumlah curah hujan sangat penting dalam menentukan ke-berhasilannya sebagai salah satu lumbung padi Jawa Timur. Perencanaan waktu tanam tidak lepas dari kondisi curah hujan. Penelitian ini menggunakan metode ARIMA dan RBFNN untuk memodelkan curah hujan di Kabupaten Banyuwangi dengan pendekatan linier dan non linier. Model ARIMA merupakan pendekatan linier pada data curah hujan, sedangkan model RBFNN merupakan pendekatan non linier pada data. Penelitian ini membandingkan kedua model tersebut berdasarkan nilai Mean Square Error (MSE) .Data yang digunakan dalam penelitian ini berasal dari Stasiun Meteorologi Banyuwangi. Model ARIMA menghasilkan nilai MSE sebesar 344,658 dan model RBFNN menghasilkan nilai MSE sebesar 300,185. Berdasarkan perbandingan MSE dari kedua model disimpulkan bahwa model RBFNN lebih baik dari pada ARIMA dalam meramalkan curah hujan di Kabupaten Banyuwangi

Morfologi Kelenjar Anal Musang Luak Betina (Paradoxurus Hermaphroditus)

The common palm civet (Paradoxurus hermaphroditus) is one of the mammalian in Indonesia which have anal gland in female and fefemale that located in the lower tail. This research was aimed to describe the morphology of anal gland of common palm civet female. One female of common palm civet was used in this research which observed macroscopic and microscopic.The result showed that common palm civet have a pair of anal gland which hasshaped like ball and located in the anal sacs wall\u27s in the ventrolateral of anus.Each anal gland has a ostium of anal canal dorsolaterally in the cutaneous zone of anal canal . Microscopic observation  showed a well developed sebaceous gland and apocrine sweat gland in the wall of anal sac. Sebaceous and apocrine glands were excreted their product into main ductus to the anal canal

The Substitution of Wheat Flour with Mixed-Cassava (Manihot utilissima) and Red Beans-Flour (Phaseolus vulgaris L.) Toward The Characteristics of Instant Noodles

Instant noodles are defined as dry food products made of wheat flour with the addition of other foodstuffs. Cassava flour can be used together with wheat flour as a basic ingredient for the noodles, in order to reduce the use of wheat flour. The purpose of this study was to determine the degree of substitution of cassava flour to the wheat flour which was enriched with red bean flour toward the quality of instant noodles that had been produced. The treatment in this study was done by mixing 70% of wheat flour with 30% of cassava and red beans flour mixture at various levels. The observations was carried out on raw materials and the instant noodle products, including moisture content, ash content, protein content, fat content and carbohydrate content as well as by different organoleptic test of the flavour, aroma, texture and colour. The results showed that the noodles product that was the most qualified and preferred was the product with the treatment D (a mixture of 70% of wheat flour; 20% of cassava flour and 10% of red bean flour), with the test results of 2.24% of moisture content, 1.07% of ash content, 9.36% of protein content, 17.77% of fat content, carbohydrate content by different of 69.95%, and 71.53% of yield

Characteristics of Fermentation Drink made from Juice of Winged Bean Sprouts (Psophocarpus tetragonolobus) and Red Sweet Potato (Ipomoea batatas)

Fermented milk is a product that was produced from fermentation of fresh milk using lactic acid bacteria, such as Lactobacillus bulgaricus and Streptococcus thermophilus. A variety of plant materials can also be used as raw material in making of  fermentation drinks, such as nuts and tubers. The purpose of this study was to investigate the characteristics of fermentation drink made from juice of winged bean sprout and red sweet potatoes. The treatment in this study is the level of mixing between juice of winged bean sprout with red sweet potatoes , consist of ;A (30:70), B (40:60), C (50:50), D (60:40) and E (70:30). Completely randomized design had been used with 5 treatments and 3 replications. The data colected was pH, viscosity, protein content, fat content, total solids, total acid, ash content, calcium content, total lactic acid bacteria, total plate count and sensory evaluation. Data processing is performed using statistical 8, followed by Tuckey test HSD All-Pair wise Comparisons Test at level of 5%. Mixing of winged bean sprouts with red sweet potato can increase the value of pH, viscosity, protein content, fat content, total solids, total acid, ash content, calcium content, and total lactic acid bacteria. The best product was the product of B (40% winged bean sprout and 60% red sweet potatoes) already meets SNI 7552:2009, contain : 2.36% protein content, fat content of 1.24%, 18.77% total solids, pH was 4, 2, 0.54% total acid, 0.23% ash content, 0.173% calcium content, viscosity was 3.56 DPA,  total  lactic acid bacteria (CFU / ml) was 1.9 x1010 , total plate count was 2.1 x1010 (CFU / ml)

The Physical and Chemical Properties of Wheat Flour in Some Wheat (Triticum spp.) Varieties Grown in West Sumatera

This research aims to determine the physical and chemical properties of wheat flour in some wheat varieties grown inWest Sumatra. This research used Completely Randomized Design (CRD) consisting of five treatments and three repetitions. Thetreatments are: A (Wheat varieties Jarissa), B (Wheat varieties Dewata), C (Wheat varieties 1247), D (Wheat varieties Selayar) and E(Wheat varieties SO1). Observation ofthe resulting flour includes analysis of physical, functional, and proximate. Physical analysis ofthe results obtained flour; yield varieties Jarissa (50.00%); Dewata (45.45%), 1247 (50.00%); Selayar (47.83%); SO1 (47.66%). Waterabsorption of Jarissa varieties (65.90%); Dewata (59.95%), 1247 (49.27%); Selayar (69.85%); SO1 (51.67%). Oil absorption ofJarissa varieties (17.67%); Dewata (18.33%), 1247 (19.67%); Selayar (16.00%); SO1 (15.67%). Gelatinization temperature of Jarissavarieties (65.67°C); Dewata (65°C); 1247 (66°C); Selayar (67°C); SO1 (65.67°C). Chemical analysis results obtained flour; Watercontent of Jarissa varieties (10.02%); Dewata (12.00%), 1247 (14.75%); Selayar (9.48%); SO1 (12.24%). Ash content of Jarissavarieties (1.45%); Dewata (1.75%), 1247 (2.15%); Selayar (1.63%); SO1 (1.87%). Fat content of Jarissa varieties (2.24%); Dewata(2.59%), 1247 (2.50%); Selayar (2.15%); SO1 (2.34%). Crude fiber content of Jarissa varieties (3.46%); Dewata (3.11%), 1247(2.56%); Selayar (2.73%); SO1(3.13%). Carbohydrates of Jarissa varieties (71.55%); Dewata (67.00%), 1247 (66.06%); Selayar(73.60%); SO1 (69.59%). Starch content of Jarissa varieties (53.00%); Dewata (51.92%), 1247 (50.86%); Selayar (46.08%); SO1(42.74%). Protein content of Jarissa varieties (14.75%); Dewasa (16.66%), 1247 (14.54%); Selayar (13.13%); SO1 (13.97%). GlutenofJarissa varieties (50.09%); Dewata (13.37%), 1247 (12.71%); Selayar (28.57%); SO1 (35.36%)