PENERAPAN TEKNIK DZIKIR PADA PASIEN DIABETES MELLITUS DENGAN MASALAH KEPERAWATAN ANSIETAS DI RUANG PAVILIUN 3 RSAL. DR. RAMELAN SURABAYA

Diabetes mellitus merupakan penyakit metabolisme yang masa waktu penyembuhannya lama sehingga menimbulkan kecemasan pada pasien. Salah satu langkah sederhana dalam upaya menurunkan cemas dengan teknik dzikir. Tujuan penelitian ini untuk mengurangi bahkan menghilangkan rasa cemas pada pasien diabetes mellitus tanpa pengobatan farmakologi. Metodenya yaitu studi kasus dengan melakukan asuhan keperawatan meliputi pengkajian, diagnosa, intervensi, implementasi dan evaluasi dengan memfokuskan intervensi pada tehnik dzikir pada penderita diabetes mellitus dengan masalah ansietas (cemas). Hasil penelitiannya menunjukkan bahwa setelah di berikan teknik dzikir selama 3 hari secara terus menerus didapatkan adanya penurunan tingkat cemas pada Tn S dari awalnya cemas ditandai dengan klien tampak gelisah, susah tidur, dan bingung saat di tanya, menjadi tidak cemas yaitu klien tidak gelisah, klien sudah dapat tidur dan tidak bingung saat ditanya. Teknik dzikir mampu mengurangi kecemasan. Perawat diharapkan dapat memotivasi dan mengajari teknik dzikir terhadap pasien maupun keluarga pasien diabetes mellitus

EFL Teacher’s Perception on The Implementation Of Curriculum 2013 (A Case Study At Senior High School In Aceh Barat Daya)

The objectives of the research were to find out the implementation, strengthen, weaknesses, and expectation from the EFL teachers about the implementation of curriculum 2013 in Aceh Barat Daya. The researcher employed descriptive qualitative method by using interview as technique for collecting the data. The subjects were six teachers of SMAN 1 and MAN Aceh Barat Daya. The obtained data were analyzed in four major phases namely data collecting, data reduction, data display, and conclusion. The result of the research revealed that the implementation of Curriculum 2013 has positive and negative responses from the teacher. The positive responses included making students more active and help to build good characteristic of the students. Meanwhile, the negative responses included taking much time for teacher in designing the learning and the curriculum has complicated assessment. Furthermore, the problem found during the implementation of curriculum were complicated in understanding curriculum system, socialization of Curriculum 2013 was not sufficient, and having lack of basic understanding of their students. Moreover, the strengths of curriculum 2013 were supporting students-centered and helping in learning assessment. Meanwhile, the weaknesses of curriculum 2013 were limitedappropriate facilities provided in the classroom, assessment system, time management, and students' interest in learning. Finally, the teachers expected that the teacher should be more ready in implementing it, the assessment of the curriculum should be more optimized, and there would be another revision of the curriculum 2013 itself

Faktor-faktor yang Mempengaruhi Kesiapan Berwirausaha Siswa SMKN Barabai Kabupaten Hulu Sungai Tengah Kalimantan Selatan

The purposes of this research are to investigate: 1) the entrepreneurial preparedness among the students of Barabai Vocational High School, and 2) the effect of students\u27 entrepreneurial knowledge, industrial practicum experience, and achievement motivation toward their entrepreneurial preparedness for both individually and mutually. The descriptive analysis results showed that the entrepreneurial preparedness of twelfth grade students of Barabai Vocational High School was high (57.7%). The hypothesis testing results showed that there was a positive and significant effect on entrepreneurial knowledge, industrial practicum experience, achievement motivation toward students\u27 preparedness (F= 95.418, p= 0.000). The determination coefficient of R2 = 0.599 indicated that entrepreneurial knowledge, industrial practicum experience and achievement motivation were able to explain the variable of students\u27 preparedness (59.9%). Each independent variable showed a positive and significant effect on the dependent variable, i.e. entrepreneurial knowledge (t = 5.095, p = 0.000), industrial practicum experience (t = 6.123 p = 0.000), and achievement motivation (5.738 = p = 0.000)

Analisis kemampuan eksplorasi matematis siswa kelas VIII pada materi statistika

Kemampuan eksplorasi matematis merupakan salah satu kemampuan matematika yang berkaitan dengan kemampuan siswa dalam menggali dan memahami lebih dalam lagi terhadap materi pada pembelajaran Matematika. Untuk mengetahui kemampuan eksplorasi matematis siswa dapat diketahui dengan cara memberikan tes soal berbasis eksplorasi yang meliputi 5 indikator kemampuan eksplorasi, diantaranya: 1) memahami masalah; 2) memeriksa pola; 3) melakukan pencarian secara informal; 4) memperjelas upaya penyelesaian masalah; dan 5) simbolisasi. Berdasarkan hal demikian, maka dilakukanlah penelitian dengan tujuan untuk menganalisis tingkat kemampuan eksplorasi matematis siswa kelas VIII di SMPN 2 Karawang Timur pada materi statistika. Penelitian ini menggunakan metode penelitian kualitatif deskriptif dengan subjek penelitian kelas VIII E SMPN 2 Karawang Timur. Instrumen penelitian yang digunakan adalah tes dan wawancara. Dari hasil penelitian diperoleh niali rata-rata hasil tes kemampuan eksplorasi matematis siswa sebesar 38,03 di bawah rata-rata nilai idela. Kemampuan eksplorasi matematis siswa pada kategori tinggi adalah siswa sudah memenuhi empat indikator, namun belum mampu dalam menjelaskan upaya penyeseaian masalah dengan lengkap.  Siswa dengan kategori kemampuan eksplorasi sedang sudah mampu dalam memenuhi tiga indikator, namun belum mampu memperjelas penyelesaian masalah dan simbolisasi sebagaimana siswa kategori tinggi, namun perbedaannya pada proses simbolisasi. Sementara untuk siswa dengan kemampuan ekplorasi rendah hana mampu memenuhi satu indikator bahwa siswa mampu mengamati dan mencari jawaban yang tepat dari grafik distribusi frekuensi yang tersedia

DAYA SIMPAN SIRUP APEL HIJAU (Pyrus malus) DENGAN VARIASI GULA

Green apple syrup (Pyrus malus) has a shelf life that is influenced by the amount of added sugar because sugar given to a product with high levels can increase high osmotic pressure so that it can prevent microbial growth so that the material will be durable. This study aims to determine the taste, aroma, pH, color, and presence of fungi in green apple syrup (Pyrus malus) with the addition of sugar 40%, 50%, 60%, and 70% and the effect of adding sugar concentration 40%, 50%, 60%, and 70% to the resistance of green apple syrup (Pyrus malus). The type of research used is experimental research. The sample used was green apple (Pyrus malus) with a variation of sugar 40%, 50%, 60%, and 70% with the addition of citric acid to prevent the browning reaction. The results showed that sugar concentrations of 40% and 70% had a good shelf life for 28 days and green apple syrup (Pyrus malus) with sugar concentrations of 50% and 60% had a shelf life of green apple syrup (Pyrus malus) for 10 days with the moldy condition

DAYA SIMPAN SIRUP APEL HIJAU (Pyrus malus) DENGAN VARIASI GULA

Green apple syrup (Pyrus malus) has a shelf life that is influenced by the amount of added sugar because sugar given to a product with high levels can increase high osmotic pressure so that it can prevent microbial growth so that the material will be durable. This study aims to determine the taste, aroma, pH, color, and presence of fungi in green apple syrup (Pyrus malus) with the addition of sugar 40%, 50%, 60%, and 70% and the effect of adding sugar concentration 40%, 50%, 60%, and 70% to the resistance of green apple syrup (Pyrus malus). The type of research used is experimental research. The sample used was green apple (Pyrus malus) with a variation of sugar 40%, 50%, 60%, and 70% with the addition of citric acid to prevent the browning reaction. The results showed that sugar concentrations of 40% and 70% had a good shelf life for 28 days and green apple syrup (Pyrus malus) with sugar concentrations of 50% and 60% had a shelf life of green apple syrup (Pyrus malus) for 10 days with the moldy condition

EDUKASI KEPADA MASYARAT KANDUNGAN BERAS MERAH SEBAGAI MASKER WAJAH

Beras merah (Oryza sativa L.) bermanfaat bagi tubuh kita diantaranya zat besi, kalsium, protein, serat, kalium, lemak baik dan antioksidan. Salah satu bahan alami sebagai pelembab kulit dan masalah wajah kering adalah beras merah (Oryza Sativa L.). Tujuan dari penelitian ini adalah untuk mengetahui apakah beras merah dapat dibuat sebagai sediaan masker serbuk dan mengetahui formulasi sediaan serbuk beras merah yang memenuhi syarat evaluasi fisik sediaan. Pembuatan formula sediaan serbuk beras merah dilakukan dengan metode granulasi basah dengan bahan pengikat yang berbeda yaitu HPMC, Na.CMC dan Karbopol. Hasil kegiatan pelaksanaan program pengabdian masyarakat dalam bentuk penyuluhan kepada masyarakat adanya kandungan beras merah sebagai masker, Secara keseluruhan hasil pengamatan menunjukkan ketiga bahan pengikat baik digunakan untuk pembuatan sediaan masker serbuk beras merah. Kesimpulan bahwa penyuluhan terlaksana sesuai pelaksanaan dan rencana, mendapat    sambutan yang baik dari pemerintah setempat Desa Rambung Kecamatan Sibolangit Kabupaten Deli Serdang, Sumatra Utara, masyarakat sekitar mendapatkan informasi serta pengetahuan dan menerapkan informasi tersebut bagi keluarga

PEMERIKSAAN KADAR ASAM MERKAPTOASETAT DALAM SEDIAAN PENGERITING RAMBUT YANG BEREDAR DI SALON SEKITAR UNIVERSITAS SARI MUTIARA INDONESIA

Cosmetics used for this purpose, such as curling hair, use hair curling preparations containing mercaptoacetic acid. Curling hair aims to change the structure of straight hair into wavy. The purpose of this study was to determine the levels of mercaptoacetic acid in hair curling preparations circulating in salons around Sari Mutiara University, Indonesia. The research was conducted on 3 types of samples determined by iodometric titration method using potassium iodide titer solution and starch indicator. The results of this study examined the levels of mercaptoacetic acid in hair curling preparations in samples A: 5,676%, B: 6,053%, C: 6,478%. These results indicate that the 3 types of samples meet the requirements in accordance with the decision of the POM RI No. HK.00.05.42.1018 the Year 2008 with a maximum level of 8.0%

Study of High-k Dielectrics and their Interfaces on Semiconductors for Device Applications

This thesis has focused on two emerging applications of high-k dielectrics in Metal-Oxide-Semiconductor Field Effect Transistors (MOSFETs) and in Metal-InsulatorSemiconductor High Electron Mobility Transistors (MIS-HEMTs). The key aim has been to propose the best routes for passivation of semiconductor/high-k oxide interfaces by investigating the band alignments and interface properties of several oxides, such as Tm2O3, Ta2O5, ZrO2, Al2O3 and MgO, deposited on different semiconductors: Si, Ge, GaN, InGaAs and InGaSb. The electrical characterisation of fabricated MIS capacitor and (MIS)-HEMT devices have also been performed. Thulium silicate (TmSiO) has been identified as a promising candidate for integration as interfacial layer (IL) in HfO2/TiN MOSFETs. The physical properties of Tm2O3/IL/Si interface have been elucidated, where IL (TmSiO) has been formed using different post-deposition annealing (PDA) temperatures, from 550 to 750 °C. It has been found that the best-scaled stack (sub-nm IL) is formed at 550 °C PDA with a graded interface layer and a strong SiOx (Si 3+) component. A large valence band offset (VBO) of 2.8 eV and a large conduction band offset (CBO) of 1.9 eV have been derived for Tm2O3/Si by X-ray photoelectron spectroscopy (XPS) and variable angle spectroscopic ellipsometry. Further increase of device performance can be achieved by replacing Si with GaN for high frequency, high power and high-temperature operation. In this thesis, several GaN cleaning procedures have been considered: 30% NH4OH, 20% (NH4)2S, and 37% HCl. It has been found that the HCl treatment shows the lowest oxygen contamination and Garich surface, and hence has been used prior sputtering of Ta2O5, Al2O3, ZrO2 and MgO on GaN. The large VBOs of 1.1 eV and 1.2 eV have been derived for Al2O3 and MgO on GaN respectively, using XPS and Kraut’s method; the corresponding CBOs are 2.0 eV and 2.8 eV respectively, taking into account the band gaps of Al2O3 (6.5 eV) and MgO (7.4 eV) determined from XPS O 1s electron energy spectra. The lowest leakage currents were obtained for devices with Al2O3 and MgO, i.e. 5.3 ×10-6 A/cm2 and 3.2 ×10-6 A/cm2 at 1 V, respectively in agreement with high band offsets (> 1 eV). Furthermore, the effect of different surface treatments (HCl, O2 plasma and 1-Octadecanethiol (ODT)) prior to atomic layer deposition of Al2O3 on the GaN/AlGaN/GaN heterostructure has been investigated. The MIS-HEMTs fabricated using the low-cost ODT GaN surface treatment have been found to exhibit superior performance for power switching applications such as a low threshold voltage, VT of -12.3 V, hysteresis of 0.12 V, a small subthreshold voltage slope (SS) of 73 mV/dec, and a low density of interface states, Dit of 3.0 x10^12 cm-2eV-1. A comprehensive novel study of HfO2/InGaAs and Al2O3/InGaSb interfaces have also been conducted for use in III-V based MOSFETs. The addition of the plasma H2/TMA/H2 pre-cleaning has been found to be very effective in recovering etch damage on InGaAs, especially for (110) orientation, and led to the improvement of electrical characteristics. Furthermore, the combination of H2 plasma exposure and forming gas anneal yielded significantly improved metrics for Al2O3/InGaSb over the control HCltreated sample, with the 150 W plasma treatment giving both the highest capacitance and the lowest stretch out

PENETAPAN KADAR ETANOL PADA TAPE SINGKONG (Manihot utilissima) DENGAN PENAMBAHAN SARI BUAH NANAS (Ananas comosus)

Cassava tape is a tape made from fermented cassava. The fermentation process is one way to turn food into the product we want by using microbes. This study aims to determine the effect of adding pineapple juice (Ananas comosus) to the ethanol content of cassava tape (Manihot utilissima). Experimental research method with distillate examination, in the distillation process. The sample used was cassava tape (Manihot utilissima) with variations in the volume of addition of pineapple juice (Ananas comosus) 50 ml, 60 ml, and 70 ml, with a fermentation time of 3 days. The sampling technique used is purposive sampling. The results of weighing the ethanol content with a pycnometer will be matched based on its specific gravity. The results of the study of ethanol levels in cassava tape (Manihot utilissima) with a volume variation of the addition of 50 ml of pineapple juice (Ananas comosus) obtained 2.71% results, with the addition of 60 ml the results were 3.19%, with the addition of 70 ml the results were 3.88%. Meanwhile, the ethanol content of cassava tape (Manihot utilissima) without pineapple juice (Ananas comosus) was found to be 1.88%. The conclusion of this study was that the ethanol content of cassava tape (Manihot utilissima) with the addition of pineapple juice (Ananas comosus) increased