4 research outputs found

    PELAKSANAAN PENGEMBANGAN DIRI MAKAN MAKANAN PANAS BAGI ANAK TUNAGRAHITA RINGAN KELAS IV DI SLB AMALIA BHAKTI, SLB YPBD BUAHDUA DAN SLB MIROOJUTTAQWA

    Get PDF
    Anak tunagrahita belum mampu secara mandiri dalam makan makanan panas sehingga memerlukan program pengembangan diri makan makanan panas. Tujuan penelitian ini yaitu untuk mengetahui gambaran bagaimana pelaksanaan program pengembangan diri makan makanan panas untuk  menumbuhkan rasa percaya diri dan menanamkan kemandirian dalam menjalankan tugas sehari-hari sebagai individu. Metode penelitian yang digunakan yaitu metode kualitatif dengan teknik pengumpulan data wawancara di tiga sekolah yaitu SLB Amalia Bhakti, SLB YPBD Buahdua dan SLB Mirrojuttaqwa. Hasil penelitian menunjukan bahwa pada saat pelaksanaan program pengembangan diri makan makanan panas guru menyusun tujuan, materi, metode, media dan alokasi waktu berdasarkan hasil assesmen. Kegiatan diawali dengan kegiatan awal, inti dan akhir. Kesulitan yang ditemukan berupa ketidakmampuan anak tunagrahita dalam menyebutkan jenis-jenis, ciri-ciri dan cara mendinginkan makanan panas. Upaya yang dilakukan oleh guru yaitu dengan memperbanyak latihan dirumah dengan melibatkan orang tua agar proses pembelajaran dapat tercapai

    Value Added Eco Enzyme Sebagai Sabun Antiseptik

    Get PDF
    The purpose of community service is to educate the public in processing eco enzymes into products that have added value, as antiseptic soap. This activity was carried out as an effort to support the government's program in maintaining health through the movement of washing hands with soap. The activities method is training and mentoring carried out at the Bank Sampah Agrowisata, Rumbai District, Pekanbaru City. This activity includes two stages. First, the team conducted training and assistance in making eco-enzymes from citrun fruit peels, water, and palm sugar. The organic waste fermentation process is carried out for one month. Second, the team provided training and assistance in making antiseptic soap from eco enzyme. The results the effectiveness of antibacteria test at the Chemistry Laboratory FMIPA, Riau University showed that eco-enzyme that has been processed into soap tends to be more effective at killing bacteria than eco-enzyme. These results are expected to improve the community's economy to support zero waste and improve the skills and entrepreneurial of the community

    EVALUATION OF THE IMPLEMENTATION OF ACTIVE FIRE PROTECTION SYSTEM AT ERNALDI BAHAR SUMATERA SELATAN

    No full text
    Introduction: The hospital is a place that is quite prone to fire hazards. Ernaldi Bahar has various characteristics of activities that have the potential to cause fires such as medical and administrative activities that use electrical installations as well as the use of intensive fire sources in kitchens, laundry or generator rooms as well as the presence of relatively high burning materials sourced from various medicines, chemicals, LPG gas cylinders and oxygen. The purpose of the research is to evaluate the implementation of active fire protection system at Ernaldi Bahar. Methods: This study uses qualitative methods with observational approaches, interviews and document studies. Result: The results showed that the active fire protection system at Ernaldi Bahar Hospital is well categorized with a percentage of 69% value with the results of fire alarm analysis based on Kepmen PU No.10 Year 2000, NFPA 72 and SNI 03-3985-2000 (81%), fire detector analysis based on NFPA 2000 and SNI 03-3985-2000 (100%), apar analysis based on NFPA 10 (89%), building hydrant analysis based on Permen PU No.26 Year 2008 and SNI 03-1745-2000 (73%), analysis of page hydrants based on Permen PU No.26 Year 2008 and SNI 03-1745-2000 (73%), and Sprinkler analysis based on SNI 03-3989-2000 (0%). Conclusion: Active fire protection system has been implemented well with a percentage of 69% value but it need some improvement in maintenance, placement, recording and completeness of active fire protection system components. Keywords: Hospital, Fire, Active Fire Protection Syste

    PENYEDIAAN PAKAN SILASE DARI TANAMAN UBIJALAR DALAM MENUNJANG SISTEM PERTANIAN BERKELANJUTAN

    Get PDF
    The study aims to evaluate the response sweet potato clones by pruning to tuber production and silage making experiments. In the field using Split Plot design with 3 replays. Sweet potato clones are placed as plots and pruning periods as the main plot. V₁: Kuningan Putih, V₂: Beta-2, V₃: Kuningan Merah, V₄: BIS-OP-61, V₅: 73-OP-5, V₆: BIS-OP-61-♀-29, V₇: BIS-OP-61-OP-22. The clone sweet potato consists of trimming period ages 90 dap, 120 dap and 150 dap. The result of trimming stroge is then preserved in the form of silage. Silage making as follows: each clons was cut to a size of 3-5 cm, then used to lower the moisture content. Storage is cut, weighed and added tubers according to treatment is: S1= 100% storage, S2 = 90%  storage + 10% tubers, S3= 80% storage + 20% tubers, S₄ = 70% storage + 30% tubers. The nutritional value composition of sweet potato silage has of DM 7.07-23.33%, OM 78.04-91.45%, ash 8.57-21.96%, CP 6.90-16.14%,and CF 17.87-57.57% based on dry materials. The value of sweet potato silage of DMD 42.36-63.71%, OMD 38.85-63.64% and TDN 33.24-56.54%.Penelitian bertujuan mengevaluasi respon klon ubijalar dengan pemangkasan terhadap produksi umbi dan percobaan pembuatan silase. Di lapang menggunakan rancangan Split Plot dengan 3 ulangan. Klon ubijalar sebagai anak petak dan periode pemangkasan sebagai petak utama. Klon ubijalar terdiri dari: V₁: Kuningan Putih, V₂: Beta-2, V₃: Kuningan Merah, V₄: BIS-OP-61, V₅: 73-OP-5, V₆: BIS-OP-61-♀-29, V₇: BIS-OP-61-OP-22. Periode pemangkasan umur 90 hst, 120 hst dan 150 hst. Hasil pemangkasan brangkasan ubijalar kemudian diawetkan dalam bentuk silase. Pembuatan silase sebagai berikut : brangkasan masing-masing klon dipotong berukuran 3-5 cm, dilayukan untuk menurunkan kadar air. Brangkasan dipotong, ditimbang dan ditambahkan umbi sesuai perlakuan, adalah: S₁ = 100% brangkasan ubijalar, S₂ = 90% brangkasan ubijalar + 10% umbi, S₃ = 80% brangkasan ubijalar + 20% umbi, S₄ = 70% brangkasan ubijalar + 30% umbi. Komposisi nilai nutrisi silase brangkasan ubijalar mempunyai kisaran kandungan BK antara 7.07-23.33%, BO 78.04-91.45%, abu 8.57-21.96%, PK 6.90-16.14%, dan SK 17.87-57.57% berdasarkan bahan kering. Nilai Kecernaan silase mempunyai kisaran kecernaan BK 42.36-63.71%, Kecernaan BO 38.85-63.64% dan TDN 33.24-56.54%
    corecore