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PELATIHAN KREATIVITAS DAN INOVASI PRODUK PATISERI BERBASIS PROBLEM BASED LEARNING Yuriani, Yuriani; Hamidah, Siti; Palupi, Sri; Hidayah R., Nannissa
INOTEKS Vol 21, No 2: Agustus 2017
Publisher : LPPM UNY

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Abstract

This program was aimed at improving the independence and entrepreneurial productivity of Miftahunnajah Pesantren Al-Mumtaz Orphanage Students with creativity and innovation programs of pastry products. This training is also expected to (1) developing of the economy of the wider community by increasing the selling value of pastry products and their storage power;(2) increasing the variation of processed pastry and creating good and attractive packaging so that the students have good skill in pastry industry; and (3) improving high entrepreneurship motivation of the students. There are several obstacles faced by the students including the limitationsof capital for the development of variations of processed pastry, technological limitations in the technique of product, especially in terms of taste, processed variations and packaging, difficulties in diversifying the business,  especially in the creativity and innovation of pastry products, and etc. This program provides training to students using Problem Based Learning method, by analyzing the problems faced to find alternative solutions. The methods implemented in this program include socialization, training related to the production and marketing. The result shows that some trainings and mentoring need to be done in order to improve the income of Pondok Pesantren Al Mumtaz 
Manajemen Pembelajaran Soft Skills Berpikir Tingkat Tinggi Berbasis PBL Bidang Patiseri Hamidah, Siti; Palupi, Sri; Yuriani, Yuriani
Home Economics Journal Vol 2, No 1 (2018): May
Publisher : Universitas Negeri Yogyakarta

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Abstract

Tujuan penelitian ini adalah menemukan: perilaku soft skills berpikir tingkat tinggi (SBT), menemukan tema permasalahan patiseri, menemukan rancangan manajemen SBT berbasis PBL bidang patiseri. Penelitian ini menggunakan pendekatan research and development dalam bidang pendidikan yang diringkas menjadi 3 tahapan: 1) studi pendahuluan; 2) pengembangan model; dan 3) pengujian model. Penelitian ini merupakan tahap kedua berupa pegembangan rancangan.  Hasil penelitian menunjukkan bahwa:  pertama, perilaku SBT berbasis PBL terintegrasi bidang patiseri mencakup SBT berpikir kritis dan pemecahan masalah, kreatifitas dan inovasi, kemauan untuk terus belajar, usaha keras mencapai sukses, strategi berpikir. Kedua, tema permasalahan patiseri meliputi: Analisis resep, analisis  karakteristik produk dilihat dari variasi bahan, analisis suhu dan produk, pengembangan produk, Ketiga, rancangan manajemen pembelajaran SBT terdiri atas 9 langkah meliputi: 1) menciptakan setting pembelajaran; 2) mahasiswa merancang usaha mewujudkan setiap perilaku SBT; 3) mengenal masalah patiseri; 4)  bekerja dalam tim untuk mengurai masalah; 5) brainstorming; 6) menemukan bukti empiris secara individu; 7) mengkaji literature; 8) diskusi dan berdebat dalam tim; dan 9) presentasi hasil. 
EFFECT OF SODIUM BISULFIT CONCENTRATION TO VITAMIN C RESIDENCE, TOTAL RESIDUAL SULFITE AND CONSUMER EQUIPMENT LEVEL ON HAIR SIRUP Ratnaningsih, Nani; Yuriani, Yuriani
Jurnal Penelitian Saintek Vol 10, No 2: Oktober 2005
Publisher : Institute of Research and Community Services, Universitas Negeri Yogyakarta

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Abstract

Effect of concentration of sodium bisulfite to vitamin C content, totalsulfite residue and consumer hedonic level of rambutan syrup has been studied. Research method was experiment by complete random design. Vitamin C content was analyzed by the iodium titration, the total sulfite  residue by  distillation analysis  (Rangana, 1977),  and consumer hedonic  level  by  hedonic scale  test  with  80  untrained panelists. Analysis data was done by analysis variance at 5% level of significance and continued with the Tukey test. Based on research result showed that concentration of sodium bisulfite have a significant effect to   vitamin C content and total sulfite residue of rambutan syrup. Vitamin C content and total sulfite residue increased with the increasing concentration of sodium bisulfite. Concentration of sodium bisulfite has a significant effect to aroma of rambutan syrup, otherwise no influence at color andflavor.
Comparison of Effects of The Hypoglycemia Management Protocol with 40% Dextrose Concentrated Solution to the Post-Correction Blood Sugar Response through Intravenous Infusion and Intravenous Bolus Yuriani, Yuriani; Andrajati, Retnosari; Pramono, Laurentius A.
Indonesian Journal of Clinical Pharmacy Vol 8, No 2 (2019)
Publisher : Universitas Padjadjaran

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Abstract

Hypoglycemic patients who receive 40% dextrose (D40%) concentrated solution in the correction process need to avoid excessive blood glucose spikes. Administration of D40% was found in two different ways, through intravenous infusion (iv infusion) and intravenous bolus (iv bolus) and the effects of both types of administration were unknown. The purpose of this study was to compare the effect of a hypoglycemia treatment protocol using D40% concentrated solution to the post-correction blood sugar response through iv infusion and iv bolus at two different hospitals with two distinct protocols. This comparative analytical cross-sectional study was conducted retrospectively at St. Carolus Hospital (D40% iv infusion group) and Bella Hospital (D40% iv bolus group). Blood glucose response, in form of coefficient of variation and degree of overcorrection, were compared between groups. The overall median blood glucose response was 69.5 (3-195) mg/dl for iv infusion group (n=60) and 77 (15-249) mg/dl for iv bolus group (n=62) (p=0.259). The coefficient of variation with iv infusion and iv bolus group were 47.18% and 52.75%, respectively. The median of degree of overcorrection in iv infusion group was lower compared with iv bolus group, 10% (0-138%) versus 23% (0-195%), respectively. Both D40% protocols did not have a significant correlation with the degree of overcorrection (Mann-Whitney test; p=0.099). D40% iv infusion and bolus administration had no effect to the post-correction blood sugar response.Keywords: Blood glucose, dextrose 40%, hypoglycemia, intravenous bolus, intravenous infusionPerbandingan Efek Protokol Manajemen Hipoglikemia dengan Larutan Pekat Dekstrosa 40% secara Intravena Infus dan Intravena Bolus terhadap Respon Gula Darah PascakoreksiAbstrakPasien hipoglikemia yang menerima larutan pekat dekstrosa 40% (D40%) dalam proses koreksinya perlu menghindari lonjakan gula darah yang berlebih. Cara pemberian D40% ditemukan diberikan dengan dua cara yang berbeda, melalui intravena infus (iv infus) dan intravena bolus (iv bolus), dan efek dari kedua jenis pemberian tersebut belum diketahui. Tujuan dari penelitian ini adalah membandingkan efek protokol manajemen hipoglikemia dengan larutan pekat D40% secara iv infus dan iv bolus terhadap respon gula darah pascakoreksi di dua rumah sakit dengan protokol yang berbeda. Penelitian analitik komparatif secara potong lintang ini dilakukan secara retrospektif di RS St. Carolus (kelompok iv infus D40%) dan RS Bella (kelompok iv bolus D40%). Respon gula darah, dalam bentuk koefisien variasi dan derajat overkoreksi, dibandingkan antara kedua kelompok. Median kenaikan gula darah pada kelompok iv infus D40% 69,5 (3-195) mg/dl (n=60 pasien) dan kelompok iv bolus D40% 77 (15-249) mg/dl (n=62 pasien) (p=0,259). Koefisien variasi dengan iv infus adalah 47,18% dan iv bolus 52,75%. Median derajat overkoreksi iv infus D40% lebih rendah dibandingkan dengan iv bolus D40%, dengan masing-masing 10% (0-138%) dan 23% (0-195%). Kedua cara pemberian D40% tidak memiliki hubungan yang bermakna dengan derajat overkoreksi (Uji Mann-whitney; p=0,099). Pemberian iv infus dan bolus D40% tidak memiliki pengaruh terhadap respon gula darah pascakoreksi.Kata kunci: Dekstrosa 40%, gula darah, hipoglikemia, intravena bolus, intravena infus
EVALUASI PROGRAM KEWIRAUSAHAAN DESA DAN KOTA DALAM PENGENTASAN PENGANGGURAN Yuriani, Yuriani; Komariah, Kokom; Sampurno, Yoga Guntur
Jurnal Penelitian Humaniora Vol 17, No 1: April 2012
Publisher : LPPM UNY

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Abstract

This study is aimed to describe the condition of inputs, processes, products on the implementation of Rural Entrepreneurship/City Entrepreneurship KWD/KWK, and to obtain information about the program KWD / KWK in helping to solve the unemployment problem through the activity of entrepreneurship in the Special Region of Yogyakarta. This study is categorized as program evaluation research. The research uses survey as the research method. The Evaluation approach uses CIPP (Context, Input, Process and Product), and the Kirkpatrick evaluation model, which includes 4 levels of evaluation, namely the reaction, learning, behavior and result. The results of the evaluation described descriptively. The research is conducted in Yogyakarta. The technique of collecting data uses interviews, questionnaires and documentation. Data analysis was performed with descriptive interpretive techniques. The results illustrate that based on the conditions of context, input and output execution process KWD/KWK generally meets the criteria set by the specified standard, so the quality requirements proposed in the guidelines for the implementation can still be used. Refers to the demands of a set that is 80% of participants are able to get a job or perform entrepreneurial work, the program KWD/new KWK still reaches 74% of participants. However, KWK/KWD is generally considered as a good program to tackle unemployment, it has improved the standard of living of the participants into 34.53%, increase productivity into 64.24%, and increased entrepreneurial attitude into 75%. While detention to perform self- employment can be identified by the participants come from themselves is 60.86%.