Judul: Hubungan status gizi dan status anemia dengan daya ingat sesaat siswa di SDN Pasanggrahan 1, Desa Pasanggrahan, Kecamatan Tegal Waru, Kabupaten Purwakarta
Abstrak: Kekurangan zat gizi makro dan zat gizi mikro mempunyai dampak negatif terhadap anak perkembangan, termasuk fungsi kognitif anak. Tujuan dari penelitian ini adalah menganalisis hubungan status gizi dan status anemia terhadap pendek anak term memory di SDN Pasanggrahan 1. Studi cross sectional desain yang digunakan dalam penelitian ini. Lima puluh anak dari sekolah dasar ini adalah dipilih secara purposive sampling, namun hanya tiga puluh sembilan anak yang memenuhi syarat persyaratan. Tes memori jangka pendek yang digunakan dalam penelitian ini dilakukan dengan cara memberi beberapa kata yang harus dipelajari oleh anak dan kemudian diambil kata-katanya. Data tadi diproses oleh Microsoft Excel 2007 dan SPSS 16.0 untuk Windows. Hasil menunjukkan bahwa skor rata-rata sampel memori jangka pendek di pagi hari adalah lebih tinggi dari skor di sore hari. Status gizi mempunyai hubungan positif terhadap skor memori jangka pendek pada sore hari (p<0,1) dan pengetahuan gizi korelasi positif terhadap skor memori jangka pendek pada pagi dan sore hari (hal<0,1).
Keyword: Short term memory, School age children, Nutritional status, Anaemia status

Judul: Pengaruh Pemberian Jenis KudapanTerhadap Daya Ingat Sesaat Siswa SDN 1 Pasanggrahan Purwakarta.
Abstrak: The objective of this study is to analyze the effects of snack types intervention towards the short term memory capacity of Elementary Students at SDN 1 Pasanggrahan, Tegalwaru sub Distric, Purwakarta Distric. The research used experimental design with 24 students as experimental unit. Data collected are primary and secundary data namely: anemia status, health status, and short term memory. Covariant analysis was used to analyze effect of snack types towards short term memory. The results showed that most of students have good short term memory. There are no sgnificant differennce nutritional status, anemia status, among snack types group. Types of snack consumed had significant effect on short term memory capacity (p<0.05). The nugget fish snack had contributed the highest increase on short term memory capacity based on end-words method, which was quantified at 99.519 points.
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Judul: Sintesis Flavon dari Fenol dan Benzoil Klorida
Abstrak: Flavone is a class of flavonoid, commonly found in plants with wide bioactivity spectrum. A widely used flavone synthesis route is through acidcatalyzed oxidative cyclization of β-diketone. In this study, unsubstituted flavone had been synthesized via 5-step from phenol, with 22% yield and successfully increased the yield of previous study on Fries rearrangement of phenyl acetate and benzoylation of o-HAP steps. Phenol was acetylated resulting 93% phenyl acetate. AlCl3-catalyzed Fries rearrangement in 1.5 hour and at 120 °C converted phenyl acetate into o-hydroxyacetophenone (o-HAP) with 40% yield. AlCl3 as catalyst produced o-HAP with higher and reproducible yield compared with BF3·Et2O and ZnCl2. Benzoylation of o-HAP followed by Baker-Venkataraman rearrangement of the ester product using KOH in dried pyridine produced β-diketone 1-(2- hydroxyphenyl)-3-phenylpropane-1,3-dione. The yield of ester and β-diketone were 71% and 85%, respectively. Finally, oxidative cyclization of β-diketone with sulphuric acid as catalyst produced 99% of flavone. The flavone product had been characterized spectroscopically and its melting point as well.
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