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Background: Hallucinations are one of the mental disorders in which the client experiences sensory changes in perception, feels a false sensation in one's senses which is not really there. The family is the closest person to the patient's family role that can be carried out by family to family members who experience hallucinations is to help clients know hallucinations and train clients to control their hallucinations. Objective: The purpose of this study was to describe the role of families in treating patients with sensory perception disorders: hallucinations. Results: The results of the study were obtained in fulfilling the patient's self-care who had a good role, namely 7 (21.9%) family members, patient health care as many as 7 (21.9%) family members, prevention of potential patient accidents as many as 8 (25 , 0%) family members and were prevented from withdrawing from the environment as many as 11 (34.4%) family members who received patients with hallucinations. Conclusions: conclusions were obtained as many as 6 (18.8%) family members who play a good role in caring for patients with hallucinations. 26 (81.3%) family members did not play a good role in caring for family members with hallucinations.Keywords: Role of family; hallucinations

Cookies are a type of patisserie product that is in great demand by the public. Most types of cookies need wheat flour as the basic ingredient, so that causing increased imports of wheat flour. To get around the amount of use of wheat flour so can be used flour from local food ingredients such as yellow sweet potato flour. Purpose of the research: 1) Knowing the composition of the ingredients that used in the making of oatmeal cookies with yellow sweet potato flour substitution; 2) Knowing the process of making oatmeal cookies with yellow sweet potato flour substitution; 3) Knowing the level of people's preference towards oatmeal cookies with yellow sweet potato flour substitution. The methods used in this research are the method of literature, experimentation, documentation, questionnaire, sensory testing, hedonic testing and data analysis. Yellow sweet potato flour used was 15%, 30%, 45% of the weight of the flour. The results showed that oatmeal cookies with yellow sweet potato flour were the most preferred and accepted by the panelists as products with the substitution of yellow sweet potato flour as much as 30%.

Bread has many types, one of which is sweet bread, the main ingredient in processed sweet bread is wheat flour. The high use of wheat flour causes the number of wheat imports in Indonesia to be high. The decrease in wheat imports can be reduced by using local food ingredients such as corn flour, mocaf flour, and binahong leaf jam. This study aims to determine (1) the process of making gluten-free sweet bread from corn flour, mocaf flour, and binahong leaves. (2) Gluten-free sweet bread recipe from corn flour, mocaf flour, and binahong leaves (3) The level of public preference for gluten free sweet bread products from corn flour, mocaf flour, and binahong leaves. The method used in this study is the method of literature, experiments, documentation, and sensory testing. The percentage of using cornflour and mocaf flour in making glute- free sweet bread is 50%:50%, 70%:30%, and 80%:20%, of the weight of wheat flour. The results showed that gluten-free sweet bread products were the most preferred with a ratio of 70% cornflour and 30% mocaf flour.

Remote temperature monitoring is needed in hazardous area conditions or fast data retrieval is needed without being limited by distance. This condition can be overcome by monitoring and measuring the temperature from a remote location using internet technology that is currently developing, namely the Internet of things. There are many implementations of remote temperature monitoring systems, but the measurement results of these sensors sometimes have very significant differences even for measuring the temperature of the same object. This study aims to analyze the implementation of an effective and efficient remote temperature monitoring system. The temperature measurement process uses the LM35 and MLX 90614 sensors based on Internet of things technology using the Message Queue Telemetry Transport (MQTT) protocol. After obtaining the results of temperature measurements using different sensors, the measurement results are analyzed and compared with standard temperature measuring instruments to obtain an effective and efficient implementation. Based on the analysis, the results of temperature measurements using the MLX 90614 sensor are effective and efficient sensors.

This research was carried out by comparing the DS18B20 sensor and the MLX 90614 sensor to detect the accuracy of detecting human body temperature which is used to detect Covid 19 symptoms. In this experiment, 10 trials were carried out with different human segments detected using the sensor. In the experiment, it was found that the MLX90614 sensor is more suitable to be used for development with an IoT-based system because it does not need to come into contact with the skin of the human body. The MLX90614 sensor will detect the temperature and change it to one Celsius unit then send it to the firebase database which will then be picked up by the android application which is held by the security officer so that the temperature can be known remotely. When the temperature is more than 38.5 Celsius it will turn on the buzzer sound which can be heard from a distance which indicates the temperature is above 38.5 Celsius and on android will also display a danger sign

Jamur tiram (Pleurotus ostreatus) merupakan komoditas pangan yang sangat diminati masyarakat selain kandungan nutrisinya yang tinggi jamur tiram juga dapat diolah menjadi berbagai ragam makanan, Jamur tiram tumbuh baik pada temperatur 16 - 30°C dan kelembaban relatif 80 – 95%, Intensitas cahaya yang optimum bagi jamur tiram yaitu intensitas cahaya rendah, atau bahkan tanpa adanya cahaya. Akan tetapi, pada saat fase tubuh buah dewasa jamur tiram tidak dapat tumbuh pada kondisi cahaya gelap, melainkan dapat tumbuh dengan optimal pada lingkungan yang agak terang. Menyikapi masalah diatas maka dari itu penulis ingin mencoba melakukan percobaan penelitian dengan menerapkan pencahayaan dalam ruangan (box) dengan tiga jenis warna lampu yaitu merah (Red), hijau (green) dan biru (blue). dan perlu adanya suatu alat yang dapat melakukan monitoring, serta pendataaan pertumbuhan tanaman jamur tiram yang kemudian akan diambil datasetnya. Alat monitoring dan pendataan secara realtime dengan menggunakan multi sensor berbasis arduino untuk pendataan pertumbuhan jamur tiram ini dibuat sistem aplikasi android sebagai media untuk pemantauanya, data yang ditampilkan di aplikasi monitoring adalah hasil pembacaan dari beberapa sensor yang dipakai antara lain dari sensor load cell, sensor ultrasonik, serta sensor LDR dan sensor DHT11, Sistem monitoring dan pendataan multi sensor ini juga memiliki fitur untuk melakukan penyimpanan data, hasil data disimpan di penyimpanan internal smartphone, sehingga dari data tersebut dapat digunakan sebagai bahan untuk mengambil keputusan dari obyek yang sedang dimonitoring tersebut.

Monitoring realizes efforts to improve the quality of health services. To obtain information on patient condition data during treatment. The monitoring process is done manually. So that it has an impact on the service and condition of the patient during treatment. The design of monitoring the patient's body temperature and heart during treatment with IoT can be controlled through the NodeMCU sensor ESP8266, MLX9014, MAX30100 sensor and Arduino IDE software program. Furthermore, it can detect the patient's temperature and the patient's heart rate during treatment. And processed by the NodeMCU ESP8266, the data from the two sensors is displayed on the SSD1306 OLED LCD and also to the smartphone of the medical officer on duty via Blynk. In order for the tool to work properly and optimally, it is necessary to adjust the pin placement so that it can work optimally. The problem of internet connection interference causes delays, resulting in a mismatch between the measurement of the test equipment and the standard tool. Data values are taken with an accuracy of 70%-93% for the MAX30100 sensor, for the temperature sensor it is close to optimal with a value that is read on a standard tool with an accuracy of 97%-99%.

Intip adalah kerak yang biasanya menempel di dasar panci atau periuk. Intip sebagai makanan tradisional yang sudah ada sejak jaman dahulu menjadikan intip populer di beberapa daerah yang ada di Indonesia. Kondisi daerah Indonesia yang beragam, menyebabkan perlunya penanganan penyimpan produk intip yang dipengaruhui suhu dan lama penyimpanan.Tujuan penelitian ini adalah untuk mengetahui tingkat penerimaan (kesukaan) konsumen terhadap produk intip goreng yang disimpan dengan suhu dan lama penyimpanan yang berbeda. Penelitian ini dilakukan dengan cara produk intip disimpan pada suhu 25ºC, 35ºC dan 45ºC selanjutnya dilakukan pengujian sensoris (kesukaan) atribut tekstur,warna,aroma dan kesukaan keseluruhan pada hari ke-0, 3, 6, 9, 12, 15 dan 18 untuk menentukan tingkat penerimaan konsumen. Hasil penelitian ini adalah intip yang disimpan pada rentang waktu 3 hingga 6 hari pada suhu 35ºC merupakan intip yang disukai konsumen. Tingkat kesukaan konsumen terhadap produk intip rata-rata menurun pada hari ke-9 hingga hari ke-18. Kesukaan keseluruhan intip selama penyimpanan adalah intip yang disimpan pada suhu 35ºC selama 6 hari, dengan skor atribut kerenyahan (3,96), warna (3,14), aroma (2,86) dan kesukaan keseluruhan (3,61). Penyimpanan pada suhu 25ºC selama 18 hari merupakan kondisi penyimpanan yang tidak disukai konsumen dengan skor atribut kerenyahan (1,81), warna (1,50), aroma (2,00) dan kesukaan keseluruhan (1,35)

Kembang goyang merupakan makanan tradisional Indonesia yang terbuat dari adonan kental yang dicetak menggunakan alat berbentuk bunga (kembang). Penyimpanan dalam jangka waktu yang lama akan mempengaruhi mutu sensoris. Pengujian dilakukan dengan cara kembang goyang yang dikemas dengan plastik polyetilen (PE), dilakukan penyimpanan selama 18 hari dengan suhu 25, 35, dan 45. Uji kesukaan (hedonik) dilakukan pada hari ke-0, 3, 6, 9, 12, 15, dan 18 yang dilakukan oleh 19 panelis. Parameter yang digunakan untuk pengujian berupa kerenyahan, warna, aroma dan keseluruhan, sedangkan analisis data dilakukan dengan uji anova. Berdasarkan hasil pengujian kadar air didapatkan nilai 1,57%, kadar abu 1,27%, kadar lemak 10,41%, kadar protein 5,70%, dan kadar karbohidrat 81,07%. Tingkat kesukaan kerenyahan terendah yaitu 1,87 (sangat tidak suka) pada penyimpanan hari ke-18 dengan suhu 25. Tingkat kesukaan warna terendah yaitu 1,46 (sangat tidak suka) pada penyimpanan hari ke-18 dengan suhu 45 Tingkat kesukaan aroma terendah yaitu 2,00 (tidak suka) pada hari ke-15 dengan suhu 25. Tingkat kesukaan keseluruhan terendah yaitu 1,51 (sangat tidak suka) pada hari ke-18 suhu 25. Kembang goyang sebaiknya disimpan pada suhu antara 35-45 dengan lama penyimpanan 6 hari.

The elderly group during the pandemic is the group most at risk of experiencing severity/morbidity and mortality due to Covid-19 disease. This is because elderly patients (geriatric) generally have various comorbidities, such as cardiovascular disease, chronic respiratory disease, diabetes mellitus and hypertension. The elderly as a vulnerable group, of course, really need the right information related to Covid-19 with the right media. Media that can be used to provide information on Covid-19 to the elderly are posters and power points. This provision can be done by nurses. This research will be conducted on 50 elderly people at Kelurahan Bendungan Semarang. The study was conducted by measuring the level of knowledge with a knowledge level questionnaire about the problem of covid-19, before and after treatment. The design of this study was a quasi-experimental pre-test post-test with control group. The research sample was determined by total sampling with certain criteria, namely: 1) elderly aged 60 years and over, 2) can read, write, communicate well, 3) do not experience sensory, cognitive, and movement disorders, 4) participate in all activities with 100% attendance. The division of the group was 25 people for the intervention group and 25 people for the control group. The provision of posters and PPT media was held 4 times in 4 weeks. This is done in combination because the combination of the two media can increase the level of better knowledge, especially for the elderly who have experienced a decline in function. There is an increase in the level of knowledge from low level 4 people (16%), medium level 15 people (60%), high level 6 people (24%) to low level 1 person (4%), medium level 9 people (36%), high level 15 people (60%).

Aquascape merupakan seuatu hobi yang mulai memiliki banyak peminat. Karena keindahannya banyak masyarakat yang mencoba untuk menekuni hobi ini. Masalah yang sering dialami penghobi baru aquascape adalah minimnya pengetahuan dan waktu untuk merawat aquascape. Dengan memanfaatkan logika fuzzy sugeno, penghobi dapat dimudahkan dalam perawatan dasar aquascape berupa menjaga tingkat ammonia tetap rendah, menjaga suhu air agar tidak melebihi suhu 30℃, menjaga ketinggian air, dan penyinaran menggunakan lampu secara otomatis menyesuaikan intensitas cahaya matahari. Alat ini menggunakan sensor MQ137 untuk membaca gas ammonia, sensor DS18B20 untuk membaca suhu, sensor HC SR-04 untuk membaca ketinggian air, dan sensor LDR atau Light Dependent Resistor untuk membaca intensitas cahaya. Hasil dari penelitian ini yakni sistem mampu memperkirakan output berdasarkan nilai input dari sensor, mampu menjaga tingkat ammonia tetap rendah, menjaga suhu tetap dibatas optimal di sekitar 26 - 28℃, ketinggian air dapat dijaga pada posisi 1 cm lebih rendah dari bibir aquarium dan penyinaran menggunakan lampu dapat menyesuaikan durasi berdasarkan nilai pembacaan sensor LDR

The infrared detector (or IR detector) is an optoelectronic component and represents the core element of gas analyzers, flame sensors, devices of spectral analysis, as well as non-contact temperature measurement. pyroelectric infrared detectors work with  stabilization time  in a wide operating temperature range (-55 ... 85) °C, capable of measuring the slightest amounts of infrared radiation (as little as a fraction of a nW) with wavelengths between 1 µm and > 25 µm. The difference of the good pyroelectric or No good (NG) devices shown by graph of voltage offset operating that can check by manual using Digital Multi Meter or semi auto by using microcontroller One of importance measuring of IRD sensors  is Offset Voltage, stabilization of offset voltage indicate the sensor is stable with certain level value. Stabilization value measurement during measuring time means the average value not so much different with fluctuation value.  10 bit ADC on Atmega 328 that main microcontroller on Arduino Uno is capable to measure the Offset Voltage of IRD sensor and check the measurement values is within specification of IRD sensor.

The comparation of brownies using cacao powder and cocoa powder are expected to be the standart to determine the best brownies. Purpose of the riset 1). To know the making of brownies using cacao powder and cocoa powder 2). To know the characteristic brownies using cacao powder and cocoa powder 3).To know the acceptability Panelist toward brownies using cacao and cocoa powder. Method of the riset is using literature method, documentation, experiment and hedonic test. The making of brownies cacao and cocoa experiment based on Program Study Culinary Art Academy Kesejahteraan Sosial Ibu Kartini Laboratory. Sultan Agung Street No.77 sub-distric Gajah Mungkur, Semarang. The percentage addition of cacao and cocoa powder in the making of brownies are 33% from weight of the flour. Result of the riset shown brownies with addition cacao and cocoa powder has sensory characteristics as sweet, bitter, a little bit savory, the colour is dark brown, the texture is solid and soft, the smell is like the characteristics of brownies. The acceptability of the Panelist with addition of cacao and cocoa powder in the brownies shown that the Panelist likes the brownies with cacao powder addition. Then we can conclude addition of the right choco powder for brownies is cacao powder.

Dates milk tempe is an alternative drink for health, which is made from tempe extract with natural sweetener honey and enriched with dates, so it is safe and healthy for consumption by all ages. The research objectives were to determine: 1) the organoleptic quality of date palm tempe milk; 2) community acceptance of date palm tempe milk; 3) determine the content of carbohydrates, protein and fat. The research method of making date palm milk is carried out in accordance with the procedure for making tempe milk. Organoleptic tests to determine acceptance were carried out on 30 semi-trained and untrained panelists. The nutritional content of date palm tempeh is calculated using the Gizipro application. The results showed that date palm milk has sensory characteristics of sweet and savory taste, aroma of soybean tempeh and dates, thick texture and dark brown color. Contains 5.31 g carbohydrates; 0.11 g protein; 0.14 g fat; and 2.14 mg of calcium. It has low carbohydrates, low fat content compared to tempeh milk, so it can be drunk by all ages and can prevent degenerative diseases.

The climatic chamber is a calibration medium for the thermohygrometer. This simple climatic chamber was built using the Arduino uno, DHT22 sensor, heater, and peltier. The climatic chamber was designed and manufactured well and cheaply. Climatic chamber testing of the design results is carried out to determine the success rate of the tool. Tests are carried out using the Madgetech data logger tool through monitoring or monitoring of temperature within a certain period of time. The results of temperature monitoring at two observed values, namely temperatures of 250C to 300C and temperatures of 300C to 350C, showed good results with the corresponding rhythm of temperature increase and temperature decrease. It's just that the decrease in temperature still takes longer than the increase in temperature. This shows that the heater can be said to be working optimally and the peltier is not fully working. So it is necessary to do further studies related to the peltier for the climatic chamber both in terms of number and characteristics.

Peristiwa kebakaran merupakan kejadian yang sangat umum terjadi, banyak faktor yang mempengaruhi, di antaranya ialah; hubung pendek arus listrik, kebocoran gas, putung rokok. Kebakaran yang terjadi pasti akan berujung pada kerugian baik itu kerugian materil maupun korban jiwa. Pencegahan sejak dini sangat diperlukan yaitu dengan penerapa sitem pendeteksi kebakaran atau alarm kebakaran. Rancangan alat pendeteksi kebakaran terdiri dari flame sensor sebagai pendeteksi api, sensor MQ-2 sebagai mendeteksi adanya asap dalam ruangan. Serta dilengkapi dengan mikrokontroler Arduino. Berdasarkan kedua sensor indikator kebakaran ini akan ditampilkan melalui LCD dan apabila terjadi kebakaran akan di iringi dengan suara peringatan dari buzzer. Uji coba sistem terlebih dahulu melalui software proteus 8 profesional dengan tujuan membangun suatu alat pendeteksi kebakaran secara otomatis menggunakan flame sensor dan sensor asap MQ2, yang dilengkapi dengan LCD LM016L berbasis mikrokontroller arduino. Hailnya mampu memberikan gambara kepada kalayak umum bagaimana sistem kerja dari alat pendeteksi kebakaran/ alarm kebakaran yang dapat di representasikan memalui software proteus.

Security is an aspect that is needed by all circles today. With security, it can reduce the risk of crime and worry about the crime. This study discusses a room monitoring camera system using a PIR sensor, if a movement occurs it will be detected by this sensor. To process it, NodeMCU is used, then using the Telegram Bot as a notification if a movement occurs. The way this system works is that the PIR sensor will detect the presence of people or not in the room that is given this security system, then NodeMCU will process the data to send notifications in the form of messages and the IP Camera will display live video broadcasts.

Wedang cemue is a traditional drink originating from the Ngawi area, East Java. The existence of wedang cemue is getting eliminated due to the presence of instant drink that we ready to serve and more practical. To preserve the existence of wedang cemue, an innovation is needed that can promote its existence, which is made cemue into to instant. The purpose of this study was to determine the preference of instant cemue, as well as to determine of antioxidant activity. The product preference test (taste, color and aroma) used hedonic scale. The preference test involved 25 panelist. A part from the hedonic test, antioxidant activity test were also carried out using the DPPH test. This study used a Completely Randomized Design with 1 factor that is the variation of formulations (4 formulations). Each formulation was repeated 3 times. The data obtained werw analyzed using ANOVA and further testing with DMRT. The results of cemue instant showed that the formulation I obtained higher acceptability on color (3,84), aroma (3,68) and taste (3,88). The antioxidant activity of formulation I showed the highest result (71,507).

Snack bar adalah suatu makanan ringan yang berbentuk batang dan pada umumnya dikonsumsi sebagai makanan selingan. Pada penelitian ini bahan baku yang digunakan adalah tepung gembili dan tepung pisang. Penggunaan gembili dan pisang ini dikarenakan kandungan karbohidrat yang terdapat di dalam kedua jenis produk pertanian ini cukup tinggi, selain itu belum adanya pemanfaatan kedua jenis produk pertanian ini secara bersamaan digabungkan dalam satu produk pangan. Penelitian ini bertujuan untuk menentukan pengaruh dari beberapa variasi rasio tepung gembili dan tepung pisang serta tepung  variasi jenis pisang  pada snack bar serta mengetahui komposisi gizi dan sensoris snack bar berbasis tepung gembili dan tepung  variasi jenis pisang. Komposisi gizi yang dihasilkan oleh snack bar ini adalah kadar air sebesar 8.11 – 8.84%, kadar abu sebesar 2.29 – 2.81%,  kadar lemak sebesar 16.57 – 23.00%, kadar protein sebesar 6.35 – 7.98%, kadar karbohidrat sebesar 59.00 – 65.32% dan kadar serat pangan sebesar 8.46 – 13.72%. Hasil uji organoleptik terbaik parameter warna adalah pisang kepok putih rasio 60:40, parameter tekstur keras adalah pisang raja rasio 60:40, parameter rasa pisang adalah pisang kepok putih rasio 70:30, parameter flavor pisang adalah pisang kepok rasio 70:30, parameter kepadatan adalah pisang kepok putih rasio 50:50 dan parameter kesukaan keseluruhan adalah pisang kepok putih rasio 60:40.

For blind people, assistive devices to carry out daily activities are needed. If you don't use assistive devices, blind people will experience difficulties when carrying out daily activities such as reaching the obstacles that are near them. In designing the system using the Arduino UNO R3 microcontroller board as a controller, five ultrasonic proximity sensors to determine the distance and position from the user to the front and lower obstacles. In addition, the MP3 module and headseat are used as a marker for sound in the form of sound when detecting an object and the SIM800L module is used to send SMS and the GPS module is used to determine coordinates. The validation test shows the value of 31.5 is between 31- 40 which means that it is located in a Very Good (Valid) value. Keywords: Walking Aid, Blind, Ultrasonic Sensor, Microcontroller, Arduino Uno, GPS