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This study aims to determine the financial performance and nonfinancial performance in Islamic banks in seven countries ranked GFIR 2017. This research method uses descriptive quantitative. Quantitaf is used to calculate each ratio and then analyzed descriptively describing the calculation scheme. Measurement of financial performance in this study using the method of Economic Value Added (EVA). Measurement of non-financial performance in this study using maqashid syariah index consists of six ratios of ten ratios available. The ratios consist of the ratio of education funding, research cost ratio, training cost ratio, promotion cost ratio, fair return ratio, functional distribution ratio, interest-free product ratio, profit / profit ratio, personal income ratio, and real sector investment ratio. From the research result, it is found that all sharia banks have good financial performance by generating positive EVA value. In non-financial performance, the result of bank rankings with good performance are as follows: Bank Islam Malaysia, Bahrain Islamic Bank, Bank Mandiri Syariah, Kuwait Finance House, Abu Dhabi Islamic Bank, Al-Rajhi Bank.   Keyword: Bank Syariah, Economic Value Added (EVA), Maqashid Syariah Index (MSI)

The aim of this research is to increase the academic achievement of science to the students of VIB SD Negeri Gentan 01 in the academic year 2019/2020 by using discovery learning method. This research was done with two cycles, and each cycle consist of plan, action, data account, and reflection. The place of research is SD Negeri Gentan 01 with the subject of the reseach is the students of class VIB consist of 23 students. The data account is done by observasion, documentation, and test. Analyzing data with three steps, they are reduction data, presentation data, and conclusion or verification. By  discovery learning method can increase the academic achievement of science from the first average value is 61.73 until the second average value become 84.13.

Iron (Fe) tablets are mineral tablets that the body uses to make red blood cells and hemoglobin. For red blood cell production, Fe is the most significant element. Food is a natural source of iron. Nutritional anemia can develop in pregnant women if they don't get enough iron in their diet (blood deficiency). Pregnant women need iron (Fe) tablets, so they must consume at least 90 Fe tablets during pregnancy. The aim of the research was to determine the relationship between consumption of Fe tablets and the incidence of anemia at the Penrang Community Health Center, Wajo Regency. The type of research used was a cross sectional study. The samples were 72 pregnant women who underwent pregnancy checks at the Penrang Community Health Center, Wajo Regency, using a random sampling technique. The research results showed a relationship between consumption of Fe tablets and the incidence of anemia at the Penrang Health Center, Wajo Regency, where the p value = 0.000 < ? = 0.05. The conclusion is that there is a relationship between the consumption of Fe tablets and the incidence of anemia at the Penrang Community Health Center, Wajo Regency.

Demam Berdarah Dengue merupakan salah satu penyakit menular yang disebabkan oleh  virus dengue  melalui gigitan nyamuk Aedes aegypti. Cara paling efektif  memberantas vektor penularan DBD adalah dengan kegiatan pemberantasan sarang nyamuk (PSN) dengan pelaksanaan  3M. Salah satu faktor yang mempengaruhi pelaksanaan 3M adalah dengan adanya dukungan keluarga dengan bentuk dukungan informasi, dukungan instrumental, dukungan penilaian dan dukungan emosional. Tujuan dari penelitian ini untuk mengetahui hubungan dukungan keluarga dengan pelaksanaan 3M dalam upaya pencegahan demam berdarah dengue. Jenis penelitian yang digunakan adalah kuantitatif dengan pendekatan cross sectional. Pengambilan sampel pada penelitian ini 97 kepala keluarga menggunakan teknik Cluster Random Sampling. Instrumen yang digunakan adalah lembar kuesioner dan observasi. Hasil yang diperoleh adalah ada hubungan dukungan informasi keluarga didapatkan nilai P-value 0,003, Dukungan instumental didapatkan nilai P-value 0,001, Dukungan penilaian keluarga didapatkan nilai P-value 0,001, Dukungan emosional keluarga didapatkan nilai P-value 0,001 dengan pelaksanaan 3M di Wilayah Kerja Puskesmas Limboto.

The incidence of depression and anxiety that increases at the age of more than 15 years cannot be separated from the role and identity of students. Someone who has just entered the world of campus will be different from the condition of students who have been around for a long time with the world of campus. This condition is coupled with the position of students who have to live in dormitories where their friends in their environment do not match what they want and there are regulations that must be implemented as residents of the dormitory. Not a few students who experience social anxiety while undergoing college. The impact that arises due to anxiety is very influential on the lives of students. Cruise activities and overnight permits are intended to relieve temporary fatigue from the hectic academic activities by doing personal activities outside the dormitory. The purpose of this study was to determine the effect of cruises and overnight permits on reducing anxiety for new students. This research method is a quasi-experimental one group pre-test post-test design. The research sample uses total sampling. This study uses the DSS-21 instrument. The results showed that the highest level of anxiety during the pre-test was at the moderate level of anxiety as many as 19 children (29%), after the post-test showed the highest results at the normal level of anxiety as many as 28 children (43%), with a p-value is 0.000. The conclusion is that there is an effect of cruises and overnight permits on reducing anxiety in new students. The results of this study can be used for new students who experience anxiety due to facing new situations.

Breastfeeding is an activity that can bring happiness to mothers. Breastfeeding benefits by helping the mother from the delivery process, making the uterus contract quickly and prevent bleeding. Postpartum often have problems in the process of breastfeeding, especially mothers with caesarean section. Post SC delay in breastfeeding is caused by a lack of knowledge about how to breastfeed because the mother does not have adequate knowledge, the mother does not understand how to breastfeed properly, the benefits of breastfeeding and also the impact if the mother does not breastfeed her baby. One of the efforts to increase knowledge about breastfeeding is by providing health education. Giving information to post partum SC is very important in the success of mothers in providing exclusive breastfeeding. The purpose of knowing the effect of health education on breastfeeding techniques is correct in post partum SC. The research design will be conducted using pre-experimental (One group pre-posttest design) and sample selection using purposive sampling. The results of the influence of health education on breastfeeding techniques to increase knowledge of postpartum SC mothers with a p value of 0.001

Satisfaction is a person's feelings of pleasure or disappointment that arise after comparing the results of a service that are in accordance with or not in accordance with the expectations they had before getting service. Patients as users of nursing services demand nursing services in accordance with their rights, namely quality nursing services. In providing nursing services, Standard Operational Procedure (SOP) is very important to assist nurses in achieving quality nursing care. In giving medicine, one must pay attention to the six "correct" principles which have become mandatory procedures before giving medicine, namely: right patient, right drug, right dose, right method, right time, and correct documentation. This study aims to identify the effect of applying standard operational procedures (SOP) for drug administration with the six correct principles on the level of patient satisfaction in Ungaran Hospital. The design of this research is descriptive analysis using a cross sectional approach, the number of samples used is 90 respondents using the Slovin formula to determine. The results of the study using the Chi Square analysis test showed that there was a significant effect between the application (SOP) of drug administration with the six correct principles on the level of patient satisfaction (p = 0.000). From the results of the analysis obtained the value of Odds Ratio (OR) of 59.160. The recommendation from this research is that nurses always apply the SOP correctly to increase patient satisfaction.

Makanan Pendamping Air Susu Ibu (MP-ASI) adalah makanan dan minuman yang mengandung zat gizi, Diberikan pada anak usia 6-24 bulan untuk memenuhi kebutuhan gizi selain dari ASI. Banyak faktor yang mempengaruh ibu dalam pemberian MP-ASI salah satunya Pengetahuan. Tujuan dari penelitian ini untuk mengetahui pengaruh tingkat pengetahuan ibu terhadap waktu pemberian MP-ASI pada anak usia 6-24 bulan di wilayah kerja puskesmas pulubla.  Metode penelitiaan menggunakan desain penelitian cross sectional, sampel  72 orang ibu yang memiliki anak usia 6-24 bulan. Menggunakan teknik Purpossive sampling instrument yang digunakan adalah kuesioner. Hasil yang diperoleh adalah terdapat pengaruh antara tingkat pengetahuan ibu terhadap waktu pemberian MP-ASI didapatkan nilai P-value 0,000, Saran diharapkan Puskesmas Pulubala lebih meningkatkan program penyuluhan pada ibu-ibu tentang pemberian makanan pendamping ASI pada anak. Dengan tujuan mengurangi pemberian makanan pada anak di usia dini atau kurang dari usia 6 bulan.

The purpose of this study was to investigate the effect of voluntary disclosure, value relevance, and foreign ownership on information asymmetry, the effect of voluntary disclosure, value relevance, foreign ownership, and information asymmetry on the cost of equity and the mediating role of information asymmetry to voluntary disclosure, value relevance, and foreign ownership of the cost of equity. Population used in this study is the whole manufacturing company listed on Indonesia Stock Exchange (IDX) period 2015 - 2017. Total samples are 240 companies for 3 years selected by purposive sampling method and using secondary data, i.e. annual report and financial report collected from IDX database, yahoo finance and each company’s official website. The results of this study indicate that voluntary disclosure and value relevance of financial statements can reduce information asymmetry, while foreign ownership can increase information asymmetry, but the influence of value relevance and foreign ownership is weak. The findings also indicate voluntary disclosure, value relevance, and information asymmetry can increase the cost of equity, while foreign ownership can reduce the cost of equity, but the effect of voluntary disclosure, value relevance, and foreign ownership is weak. This finding implies that companies must pay attention to the problem of information asymmetry because investor trust is important in reducing the company's cost of equity. Low information asymmetry will also increase security for investors in investing.  Keywords: voluntary disclosure, value relevance, foreign ownership, asymmetry information, and cost of equity.

This study aims to analyze the effect of capital intensity, inventory intensity, independent board of commissioners and managerial ownership on the effective tax rate. The population in this study are manufacturing companies listed on the Indonesia Stock Exchange (IDX) in 2015-2017. The sample selection uses the purposive sampling method. The results of the sample selection obtained a final sample of 75 companies with an analysis unit of 225. The data analysis of this study used descriptive statistical analysis and Structural Analysis Modeling (SEM) with AMOS 22 software. The results showed that inventory intensity had a significant positive effect on ETR, while for intensity capital, independent board of commissioners and managerial ownership, have no significant effect on ETR. The conclusion of this study is that the size of ETR in manufacturing companies is influenced by inventory intensity. Whereas capital intensity, independent board of commissioners and managerial ownership in manufacturing companies cannot influence the size of the ETR value.  Keywords: ETR; capital intensity; inventory intensity; managerial ownership.

Black garlic adalah produk fermentasi dari bawang putih yang dipanaskan dengan suhu antara 65 – 80ºC dan kelembapan 70 – 80% dari suhu kamar selama satu bulan. Black garlic  telah diketahui memiliki kandungan antioksidan yang cukup tinggi sehingga bisa menjadi produk baru dari jenis bawang putih yang berfungsi menghambat radikal bebas dalam tubuh. Menentukan jenis bawang yang menghasilkan aktivitas antioksidan lebih tinggi setelah melalui proes pemanasan black garlic. Penelitian ini menggunakan metode rancangan acak lengkap 2 faktorial, dengan faktor pertama adalah waktu perlakuan pemanasan dengan suhu 65-850C, selama 8 hari, 12 hari, 16 hari dan faktor kedua variasi jenis bawang, bawang garlic, bawang kating, bawang lanang. Analisis kimia yaitu aktivitas antioksidan, kadar air, total fenol, gula total dan uji sensoris yaitu tekstur lembut, rasa manis, rasa pahit, flavour bawang, after taste rasa pahit, serta kesukaan keseluruhan. Black garlic yang diperoleh dari penelitian ini memiliki aktivitas antioksidan tertinggi pada perlakuan lama pemeraman 16 hari dengan variasi bawang garlic yaitu memiliki aktivitas antioksidan 69,87%, kadar air sebesar 19,61%, kadar total fenol sebesar 2,67%, kadar gula total sebesar 19,58%, dan dengan uji sensoris tekstur lembut memiliki nilai 2,80, rasa manis 1,96, rasa pahit 2,39, flavour bawang 2,25, serta after taste rasa pahit 1,96, hasil yang banyak disukai oleh konsumen yaitu pada perlakuan lama pemeraman 8 hari menggunakan variasi jenis bawang lanang dengan nilai 2,13.Kata kunci: Antioksidan, black garlic, bawang. ABSTRACT Black garlic to research this alleged to have antioxidant content a high so that it can become new product of a kind of garlic that serves hinder free radicals in the body. Determine kinds of onion that produces antioxidant activity higher after going through proes warming black garlic. This study design random use of complete two factorials, by a factor first long warming 65-850c, with the temperature treatment as long as 8, 12, 16 day and the second variation kinds of onion, onions garlic, onions kating, whole onions. Chemical analysis, the antioxidant activity, water level, total phenol, sugar total and the sensory a creamy texture, sweet taste, bitter taste, berlainan onions, after taste bitter, and the favorite. The yield black garlic of the study these that have the highest antioxidant activity obtained from old treatment being handed out warm 16 day with the variation of onions garlic having the same antioxidant activity 69,87% , the moisture content of as much as 19,61% , the nature of all that the total phenol as much as 2,67 % , the action of sugar the total as much as 19,58 % , and by test sensory a creamy texture having the value of the 2,80, a sweet taste 1,96 , a bitter taste 2,39 , flavour onions 2,25 , as well as after taste was a bitter taste 1,96 , a series of poor results much liked by the consumer such it will be on a treatment long warm 8 day employing variations kinds of whole onion with a value of up 2,13.Keywords: Antioxidant, black garlic, onions

Tempe merupakan salah satu produk fermentasi kedelai tradisional yang cukup terkenal, dengan menggunakan jamur Rhizopus oligosporus. Tempe mempunyai berbagai macam manfaat bagi kesehatan tubuh. Demikian juga dengan bekatul beras merah yang memiliki berbagai nutrisi yaitu kandungan antioksidan dan serat yang tinggi, mengandung banyak mineral. Di kalangan masyarakat, bekatul beras merah belum banyak dimanfaatkan terutama sebagai produk olahan yang memiliki nilai fungsional. Penelitian ini bertujuan untuk menentukan karakteristik kimia dan sensori tempe kedelai yang difortifikasi bekatul beras merah dan lama fermentasi, menentukan formulasi yang tepat dari tempe kedelai yang difortifikasi bekatul beras merah dengan lama fermentasi sehingga diperoleh tempe dengan aktivitas antioksidan dan serat yang tinggi serta disukai konsumen. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) 2 faktorial. Faktor pertama adalah rasio kedelai dan bekatul beras merah (80:20; 70:30; 60;40), sedangkan faktor kedua adalah lama fermentasi (24, 36, 48 jam). Penelitian dimulai dari pembuatan tempe yang difortifikasi bekatul beras merah kemudian dianalisis menggunakan analisis kadar air, kadar abu, kadar protein, aktivitas antioksidan, kadar serat, dan analisis uji organoleptik meliputi warna, rasa, aroma, kekompakan, dan kesukaan keseluruhan. Hasil penelitian yang terbaik adalah pada rasio kedelai dan bekatul beras merah 60:40 dengan lama fermentasi 48 jam didasarkan pada hasil pengujian kimia antioksidan dan serat terbaik. Pada perlakuan ini dihasilkan kadar air 51,34%, kadar abu 8,90%, kadar protein 21,62%, aktivitas antioksidan 72,03%, dan kadar serat 23,44%, sedangkan untuk pengujian organoleptik yang meliputi warna 3,66(merah bata); aroma 3,24 (aroma bekatul beras merah kuat); rasa 3,54 (rasa bekatul beras merah sangat kuat); kekompakan 3,73(kekompakan tempe sangat kuat); dan kesukaan keseluruhan 3,35 (suka). Kata kunci: Tempe, bekatul beras merah, antioksidan, serat, lama fermentasi.ABSTRACTTempeh is one of the well-known traditional soybean fermentation products, using the mushroom Rhizopus oligosporus. Tempeh has a variety of health benefits. Moreover, red rice bran which has a variety of nutrients that contain antioxidants and high fiber, and contain lot of minerals. Among the people, red rice bran has not been widely used, especially as a processed product that has functional value. This study aims to determine the chemical characteristics and sensory of soybean tempeh fortified with red rice bran and fermentation duration, to determine the appropriate formulation of soybean fortified soybean rice bran with fermentation duration so that tempe is obtained with antioxidant activity and high fiber as well as consumer preference. This research was conducted using two factorials Completely Randomized Design (CRD) The first factor was the ratio of soybean and rice bran (80:20; 70:30; 60:40), while the second factor was the duration of fermentation (24, 36, 48 hours). The study began with the making of tempeh fortified with red rice bran and then analyzed for water content analysis, ash content, protein content, antioxidant activity, fiber content, organoleptic test analysis including color, taste, aroma, compactness, and overall preference. The best results was at the ratio of 60:40 soybean and rice bran with fermentation duration 48 hour based on the results of testing the best chemical antioxidants and fiber. At this treatment produced 51,34% water content, 8,90% ash content, 21,62% protein content 72,03% antioxidant activity, and 23,44% fiber content, while for organoleptic testing which includes the color of 3,66 (brick red); aroma 3,24 (strong red rice bran aroma); flavor 3,54(flavor red rice bran very strong); compactness 3,73(compactness of tempeh is very strong); and overall preference 3,35 (likes). Keywords: Tempeh, red rice bran, antioxidant, fiber, long fermentation.

Es krim adalah produk pangan beku yang dibuat dengan kombinasi proses pembekuan dan agitasi dengan bahan-bahan yang terdiri dari susu, pemanis, pengemulsi, penstabil dan flavor. Penambahan buah bit dan berbagai jenis gula dapat meningkatkan nilai gizi es krim. Penelitian ini bertujuan untuk mengetahui aktivitas antioksidan yang tertinggi pada produk dan mengetahui karakteristik kimia, fisika, dan sensori es krim buah bit. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) dengan menggunakan dua faktor. Faktor pertama adalah bubur buah bit (20%, 30%, dan 40%) dan faktor kedua yaitu jenis gula (gula pasir, gula stevia, dan madu). Hasil penelitian menunjukkan bahwa  perlakuan es krim yang terbaik diperoleh berdasarkan aktivitas antioksidan tertinggi es krim yaitu pada perlakuan bubur buah bit 40% dan jenis gula berupa madu. Pada perlakuan tersebut memiliki karakteristik: aktivitas antioksidan 32,474% kadar protein 2,139%; kadar lemak 0,145%; kadar gula total 7,064%; overrun 14,172%; kecepatan meleleh 36,660 menit; warna  2,958 (ungu); rasa manis 2,500 (sedikit manis); tekstur lembut 3,216 (lembut); flavor buah bit 3,342 (semakin nyata); dan kesukaan keseluruhan 2,705 (sedikit suka). Kata kunci: Es krim, buah bit, jenis gula ABSTRACTIce cream is a product of frozen food that made with a combination of the process of freezing and agitation with ingredients consisting of milk, sweetener, emulsion, stabilizer, and flavor. The addition of beet fruit and the kind of sugar can improve the nutrition value of ice cream. The purpose of this research were to determine the highest antioxidant activity in a product and to determine the characteristic of physicochemical and sensoric characteristic of beet ice cream. This research used the method of Completely Randomized  Design (CRD) with two factors. The first factor was porridge of beet fruit (20%, 30%, and 40%) and the second factor was the type of sugar (cane, stevia, and honey). The result of this research indicates that the best treatment of ice cream based on the highest antioxidant activity was on the treatment of porridge beet fruit 40% and the type of sugar is honey. These treatment has a characteristic antioxidant activity 32,474%; protein 2,139%; fat 0,145%; the total of sugar 7,064%; overrun 14,172%; the velocity of melting 36,660 minutes; color 2,958 (purple); sweet taste 2,500 (a little sweet); soft texture 3,216 (soft), flavour of beet fruit 3,342 (more real); and the total of predilection 2,705(a little like).Keywords: Ice cream, beet fruit, type of sugar

Yoghurt merupakan salah satu produk fermentasi yang menggunakan susu sebagai bahan dasar. Penelitian ini menggunakan bahan dasar susu nabati yang berasal dari kacang gude ekstrak umbi bit sebagai bahan tambahan. Tujuan penelitian ini adalah untuk menentukan rasio kacang gude kering dan ekstrak umbi bit yang tepat untuk menghasilkan yoghurt kacang gude yang mempunyai aktivitas antioksidan tinggi dan untuk menentukan tingkat penerimaan konsumen terhadap yoghurt kacang gude dengan penambahan ekstrak umbi bit. Rancangan percobaan yang digunakan yaitu Rancangan Acak Lengkap (RAL) dengan faktor pertama yaitu kacang gude kering sebesar 20%, 30%, 40% dan faktor kedua yaitu ekstrak umbi bit 5%, 10%, 15%. Analisis kimia yaitu analisis aktivitas antioksidan, gula total, protein, total asam, dan lemak. Analisis organoleptik yaitu warna, kekentalan, rasa asam, flavor kacang gude dan kesukaan keseluruhan. Hasil penelitian menunjukkan bahwa perlakuan 20% kacang gude kering dan ekstrak umbi bit 15% adalah perlakuan terbaik yang didasarkan pada kesukaan keseluruhan yang terdapat pada yoghurt. Dari komposisi tersebut terdapat aktivitas antioksidan DPPH 58,35%, kadar gula 2,77%, kadar protein 39,90%, total asam 1,17%, dan kadar lemak 0,19%. Sedangkan yoghurt yang memiliki aktivitas antioksidan tertinggi didapatkan pada komposisi 30% kacang gude dan ekstrak umbi bit 15% dengan nilai aktivitas antioksidan sebesar 65,23%. Pada perlakuan ini mengasilkan kadar gula 2,80%, kadar protein 46,96%, total asam 1,26%, dan kadar lemak 0,11%. Kata kunci: Kacang gude, ekstrak umbi bit, yoghurt, aktivitas antioksidan ABSTRACT Yogurt is one of the fermented products that used milk as a basic ingredient. This research used basic ingredients of vegetable milk derived from pigeon peas and used beet root extract as an additional material. The purpose of this study was to determine the ratio of dried pigeon peas to water and beet root extract that are appropriate for producing pigeon peas yogurt that had high antioxidant activity and to determine the level of consumer acceptance of pigeon peas yogurt with the addition of beet root extract. The experimental design used the Completely Randomized Design (CRD) with the first factor was dried pigeon peas of 20%, 30%, 40% and the second factor were beet root extract 5%, 10%, 15%. The chemical analysis was antioxidant activity, total sugar, protein, total acid, and total fat. Organoleptic analysis of color, viscosity, sour taste, flavor of pigeon peas and overall preference. The results showed that the combination treatment of 20% dried pigeon peas and 15% beet root extract was the best treatment. From the composition there is DPPH antioxidant activity 58,35%, 2,77% sugar content, 39,90% protein content, 1,17% total acid, and 0,19% fat content. Whereas yogurt with the highest antioxidant activity was found in the composition of 30% pigeon peas and 15% beetroot extract with antioxidant activity values of 65,23%. In this treatment yielded 2,80% sugar content, 46,96% protein content, 1,26% total acid, and 0,11% fat content. Keywords: Pigeon pea, beet root extract, yoghurt, antioxidant activity

In the daily use of technology, humans cannot be separated from the internet as a need to exchange information. People at this time spend more time in front of computer screens, laptops, even smartphones to find out information, send data to some of their friends. One of the information that is often sought or sent is a file. Apart from that, image files are files that are much searched for and sent, and many also contain important information in them. Image file security is of course very important so that unauthorized parties do not hack or manipulate information from the image. There is a way to secure information so that it does not leak to unauthorized parties, namely by using cryptography and steganography. By combining these two methods, you can maintain the confidentiality and security of a file, especially image files. In this study the algorithm and method used is the AES cryptographic algorithm (Advanced Encryption Standard) 256 and the LSB (Least Significant Bit) steganography method. Data integrity needs to be tested to ensure that the encryption and decryption processes are running properly. Data integrity testing uses the SHA-1 method. Likewise, the image quality after insertion will experience a decrease in quality. To evaluate this, it is necessary to test using the PSNR method. From the results of data integrity testing by comparing the hash value of the decrypted image file with the original image file, there is no difference. So this shows that the encryption and decryption process was successful. While in testing using the PSNR method, the average PSNR value is 44.14086 dB and with an average error value of 2.830403 dB, which means there is a small decrease in quality. From the implementation and testing results, it can be concluded that the AES 256 cryptographic algorithm and the steganography method LSB can be implemented in maintaining the confidentiality and security of secret messages.    

Nutmeg is known as a spice plant that has economic value and multipurpose because every part of the plant can be used in various industries. Compounds contained in nutmeg seeds include essential oils, a-pinene, b-pinene, limonene, myristicin, safrole, and methyl eugenol. Nutmeg plant nutritious as antidiarrheal, antidiabetic, antimicrobial. The purpose of this study was to make a formulation of rubbing oil and to determine the bacteriostatic activity of nutmeg seed oil on staphylococcus aureus bacteria. This study used three formulations, namely the provision of distilled water as a negative control, chloramphenicol as a positive control. The method used in this research is the well method. Bacteria that were incubated for 24 hours in the fastest concentration inhibition research were at 50% concentration because of bacterial growth which showed that the higher the concentration, the higher the inhibitory power and at 20% concentration the results were resistant, because the amount of solvent used was higher. low and can not inhibit the growth of microorganisms.

Workload is the ability of the worker's body to accept the job. From the standpoint of ergonomics, every workload received must be appropriate and balanced against the physical and psychological ability. The good Response time for patients is <5 minutes. Handling of emergency is the whole act performed in emergency conditions that are effectively and efficiently. The purpose of this study was to determine the relationship workload response time nurses with nurses in emergency departments of RSUD Bitung General Hospital. This study was descriptive and cross sectional study. Samples were taken based on the number of respondents as many as 31 nurses by using total sampling. The data collection is done by filling out the observation sheet and questionnaire. Furthermore, the data that has been collected processed with the aid statistics analyzed by chi square test with significance level is ? = 0.05. After the results, the value of p = 0.008, this may imply that there is a relationship between the workload of nurses response time. CONCLUSIONS of this study found that there is a relationship between nurses workload response time. Suggestions for the research was taking place is setting a good system including facilities and infrastructure in order to nurse response time can be improved.

Pada saat pembelajaran tematik PKn dalam konsep bangga sebagai anak Indonesia banyak sekali siswa kelas III SD Muhammadiyah Blora yang mendapatkan nilai yang kurang optimal. Dari hasil observasi, guru menggunakan metode pembelajaran yang kurang variatif sehingga kurang menunjang keaktifan siswa dan kurang fokus terhadap materi pelajaran. Oleh sebab itu, untuk memperbaiki proses pembelajaran, dengan menggunakan model problem based learning diharapkan membantu siswa dalam memperbaiki dan meningkatkan hasil belajarnya. Adapun tujuan khusus penelitian ini adalah untuk mengindentifikasi langkah-langkah dan meningkatkan hasil belajar siswa melalui model problem based learning dalam pembelajaran tematik PKn. Jenis penelitian ini yang digunakan adalah Penelitian Tindakan Kelas yang dilakukan di SD Muhammadiyah Blora dengan jumlah siswa 35. Hasil penelitian ini banyak mengalami peningkatan pada aktivitas dan hasil belajar.dari hasil obeservasi aktivitas siswa pada siklus I yaitu 57%, dengan kategori cukup dan mengalami peningkatan pada siklus II menjadi 84%, dengan kategori Amat baik. Sedangkan nilai rata-rata hasil belajar siswa pada pra siklus 36, siklus I 75,2, dan siklus II meningkat menjadi 92, Sehingga dari hasil yang dapat disimpulkan bahwa pembelajaran menggunakan model pembelajaran problem based learning pada pembelajaran tematik PKn pada konsep bangga telah berhasil dengan meningkatnya hasil belajar siswa. Rekomendasi kepada guru sebagai acuan untuk menyusun RPP dalam meningkatkan kemampuan profesional dalam mengajarkan materi PKn bagi siswa di kelasnya, serta memperluas wawasan dan pengetahuan guru dalam menerapkan model pembelajaran problem based learning.Kata Kunci: Pembelajaran problem based learning, Penelitian Tindakan Kelas, PKNABSTRACTAt the time of thematic civic learning in the concept of being proud as Indonesian children, there were many grade III students at SD Muhammadiyah Blora who received suboptimal grades. From the observations, the teacher uses learning methods that are less varied so that they do not support student activity and are less focused on subject matter. Therefore, to improve the learning process, using a problem based learning model is expected to help students improve and improve their learning outcomes. The specific purpose of this research is to identify the steps and improve student learning outcomes through the problem based learning model in the thematic learning of Civics. This type of research used was Classroom Action Research conducted at SD Muhammadiyah Blora with a total of 35 students. The results of this study experienced an increase in activity and learning outcomes. From the results of observation of student activity in the first cycle that was 57%, with enough categories and had increased in the second cycle to 84%, with a very good category. While the average value of student learning outcomes in pre-cycle 36, cycle I 75.2, and cycle II increased to 92, so that from the results it can be concluded that learning using the problem-based learning model of learning in the Civics thematic learning on the concept of pride has been successful with increasing student learning outcomes. Recommendations to teachers as a reference for developing lesson plans in improving professional abilities in teaching Civics material to students in their classrooms, as well as broadening teachers' insights and knowledge in applying problem based learning learning models.Â

All members of the Kelapa-Mas community work as palm-sugar-maker in Kliwonan, Banjarharjo, Kalibawang District, Kulon Progo, Yogyakarta. The community has been producing palm sugar for generations and selling it to traditional markets around the village. There is a possibility that the community product could be developed to get a wider market and would give a better economic impact on the community. Through the UKDW Service Learning program in 2019, the community has been assisted to increase the value of their palm-sugar product. This assistance is carried out in 4 stages, First: counseling of good and hygienic production processes according to P-IRT standards, Second: assistance to product branding and packaging, Third: counseling and initiation of product marketing through online/digital and offline media, in collaboration with retail stores, and Fourth:  assistance and initiation of an organization, in order to continuing the palm-sugar-maker community to operating and growth independently. The results obtained during the full one-month intensive mentoring period were: the better sugar products with clear & catchy branding, a wider offline marketing network through modern retail and online media, a business license for P-IRT, and a well-structured-organization for management of the Kelapa-Mas palm-sugar household industry community organization

Temanggung robusta coffee has flavors and raw material components that reflect the regional characteristics. To assure the quality and increase the competitiveness, coffe harvesting and post-harvest processing must be carried out according to the geographical indication standart (IG). The application standar of IG practically still has several problems such as a low motivation of harvest and post-harvest processing aspects as well as farmer’s group management. By cooperating with two farmers’ group in Muncar and Ngadisepi village, Gemawang sub-district, Temanggung Regency, Universitas Sebelas Maret has implemented community partnership program. This aim at increasing motivations and skills of farmers in managing coffee processing based on IG standart. Methods used in this programs include: (1) training, (2) introduction of a pulper device, and (3) supervision. This program has: (1) increased motivation, knowledge, skills of farmers’ group in coffee post-harvest processing based on IG standart, (2) increased motivation for strengthening management of farmers’ group institutions, (3) provided applied technology, and (4) increased the economic of coffee value added.