bluuebunny/crossref_metadata_2025_split huggingface dataset:
PEMANTAUAN PENGENDALIAN VEKTOR PADA SANTRI SEBAGAI UPAYA PENGGERAK PERILAKU HIDUP BERSIH DAN SEHAT DI PONPES SABILUNNAJAT
Authors: Fajrini Fini , Ernyasih Ernyasih , Putri Lintang Anindita 
Published: November 2021

Perilaku hidup bersih dan sehat adalah seperangkat perilaku yang dipraktikkan atas dasar kesadaran akan hasil belajar yang membuat seseorang atau keluarga dapat membantu diri mereka sendiri di sektor kesehatan dan berperan aktif dalam mewujudkan kesehatan masyarakat (Kemenkes RI, 2011). Tingkat kesehatan anak saat ini tidak dapat dikatakan baik, karena masih ada masalah kesehatan, terutama pada anak-anak usia sekolah. (Syah, 2019) Dalam survei pengabdian masyarakat ini dilakukan pemantauan pengendalian vektor pada santri sebagai salah satu upaya untuk menggerakan perilaku hidup bersih dan sehat di Pondok Pesantren Sabilunnajat Ciamis. Metode yang digunakan yaitu memberikan kuesioner kepada santri Pondok Pesantren Sabilunnajat pada 21-23 Februari 2020 tentang pengendalian vektor. Dari hasil pemantauan didapatkan 10,2% santri tidur tidak menggunakan kelambu berinsektisida namun hanya 12,2% yang menggunakan kelambu berinsektisida selama 3 tahun dan hanya 11,6% yang telah menggunakan kelambu berinsektisida lebih dari 3 tahun. Kemudian hanya 24,4% yang menggunakan replen/bahan pencegahan gigitan nyamuk dan hanya 9,1% menggunakan alat basmi nyamuk elektrik. Diharapkan pihak manajemen dapat membuat kebijakan untuk meningkatkan kesadaran siswa/santri sehingga mereka dapat hidup bersih dan sehat, sehingga dapat mencegah siswa dari berbagai penyakit berbasis vektor.---Clean and healthy living behavior is a set of behaviors that is practiced on the basis of awareness of learning outcomes that make a person or family can help themselves in the health sector and play an active role in realizing public health (Health, 2011). The current level of children's health cannot be said to be good, because there are still healthproblems, especially in school-age children. (Shah, 2019) In this survey of community service, vector control was monitored on students as an effort to drive clean and healthy living behavior in the Sabilunnajat Islamic Boarding School in Ciamis. The method used is giving questionnaires to Sabilunnajat Islamic Boarding School students on February 21-23, 2020 about vector control. From the monitoring results, 10.2% of the students did not use insecticide-treated bednets, but only 12.2% used insecticide-treated bednets for 3 years and only 11.6% had used insecticide-treated bednets for more than 3 years. Then only 24.4% used a mosquito bite prevention material and only 9.1% used an electric mosquito exterminator. It is hoped that the management can make policies to increase student / student awareness so that they can live clean and healthy, so as to prevent students from various vector-based diseases.
Penyemprotan Desinfektan Di Musholla An Nur, Kelurahan Sawah Baru, Ciputat, Tangerang Selatan
Authors: Fauziah Munaya , Andriyani Andriyani , Ernyasih Ernyasih , Ningsih Alien Mustika , Zam Rohimi Zam 
Published: November 2021

Kegiatan KKN online Kelompok 51 Universitas Muhammadiyah Jakarta Tahun 2020 mempunyai program kegiatan berupa penyemprotan desinfektan untuk mencegah penularan Covid-19. Kegiatan ini merupakan pengabdian kepada masyarakat yang dilakukan oleh dosen dan mahasiswa. Dengan diadakannya sosialisasi online ini diharapkan dapat memberikan kontribusi dalam masyarakat untuk mencegah penularan Covid-19 dan dapat menurunkan jumlah kasus Covid- 19. Hal ini diharapkan dapat memberikan manfaat secara kesehatan, sosial, ekonomi dan lingkungan. Sosialisasi ini diharapkan mampu memberikan wawasan dan pengetahuan sehingga dapat menerapkan disiplin dan hidup sehat di era new normal di masa pandemic covid-19.---The group 51 Muhammadiyah University of Jakarta online KKN activities in 2020 have an activity program in the form of spraying desinfectants to prevent Covid-19 transmission. This activity is a community service carried out by lecturers and students. By holding this online socialization, it is hoped that it can contribute to society to prevent the transmission of Covid-19 and be able to reduce the number of Covid-19 cases. This is expected to provide health, social, economic and environmental benefits. With this socialization, it is expected to be able to provide insight and knowledge so that they can apply discipline and live a healthy life in the new normal era during the Covid-19 pandemic.
The Training of Health Cadre as an Effort to Prevent the Transmission of HIV/AIDS to Pregnant Women
Authors: Simangunsong Dame Evalina , Sianipar Kandace , Purba Juliani 
Published: November 2021

The degree of public health in a country can be reflected in the number of health cases resulting in maternal and infant mortality. The mortality rates can further increase with the cases of HIV transmission from mother to child. Therefore, to mitigate this issue, there should be a program that can provide basic health services. One such program was once conducted in the Center for Public Health through VCT services. However, this program did not manage to lower the case counts as expected. The presence of midwives in the health facilities is observed to be inadequate in attracting pregnant women to undergo ANC services. Furthermore, there are still cases of delay in the pregnant women’s first visit to the health service, rendering it too late to identify pregnant women with HIV. The Mitra Village Development Program (PPDM) in Dolok Hataran Village, Siantar District, Simalungun Regency, was then conducted and enhanced the health cadres’ knowledge about the measures taken to prevent HIV/AIDS transmission from pregnant women to their babies, also able to provide counseling practices. The method of activity is training of 24 health cadres of Batu Anam Health Center, Simalungun Regency, and counseling practices with pregnant women. This activity succeeded in increasing the knowledge of cadres and cadres able to conduct counseling practices.
The Processing of Catfish into Nuggets as a Business Opportunity during the Covid-19 Pandemic
Authors: Sari Isna Yunita , B Gideon Setyo , Ibnuyasa Abiyu , Oktaviani Yulia , V Chiara Baptista , Permatasari Amirah Shinta 
Published: November 2021

Catfish is a food ingredient that is readily widespread and can easily be cultivated, although the community might have relatively limited space. Catfish may also provide several business opportunities for the community amidst the covid-19 pandemic. One potentially profitable business idea is to process catfish into nuggets because nuggets are popular among both children and adults alike. Nuggets can also be used as a practical substitute for side dishes. This activity aims to provide training on how to process catfish into nuggets for the women from PKK (Family Welfare Development/Pembinaan Kesejahteraan Keluarga) and cadre programs in Lidah Wetan Gang VI, Lakarsantri, Surabaya. The program was held in PPT CERIA RT 3 RW 3, Lidah Wetan Gang VI, Lakarsantri, Surabaya. Before the training, all the necessary permits and information were obtained to ensure the program's success. The training activity shows how the catfish nuggets have a shape and texture of typical nuggets with their taste like chicken nuggets. However, what makes the catfish nuggets unique is that they still retain a slight distinctive catfish taste. It is expected that this activity will benefit the community, especially those interested in the catfish processing business.
Strategic Learning Management Training during the Covid-19 Pandemic at SMKN 3 Depok
Authors: Febriantina Susan , Azalia Farah Cantika , Karyaningsih Ponco Dewi , Faslah Roni , Herlitah Herlitah 
Published: November 2021

Schools from all grades from elementary to secondary levels in have recently adopted the so-called remote learning, whether online or offline. The relatively unfamiliar learning conditions triggered some panic, not only among students but also teachers and parents alike. This sudden change also caused a similar shock to the students at SMKN 3 Depok. Consequently, the students experienced decreased enthusiasm and motivation, and many teachers were affected in how they should meet the learning objectives. The strategic learning management training during pandemic for students is a solution to boost the students’ motivation and help organize their learning more strategically. The training method is conducted in material presentation, discussion, question and answer, and experience sharing sessions to 255 students of class X SMKN 3 Depok City. The outcome shows how this activity has reignited the students’ learning enthusiasm and motivation.
Efektifitas Pembelajaran Kolaboratif Berbasis Online Terintegrasi E-Akademik Terhadap Kemampuan Berpikir Kritis dan Sikap Terhadap Matematika
Authors: Wawan Wawan , Setiawan Agus 
Published: November 2021

Tujuan penelitian ini adalah untuk mengetahui mana yang lebih efektif antara model pembelajaran kolaboratif berbasis online dengan pembelajaran langsung berbasis online terhadap pencapaian kemampuan berpikir kritis dan sikap mahasiswa terhadap matematika.
Pendekatan penelitian yang digunakan adalah penelitian kuantitatif dengan metode eksperimental semu. Penelitian dilakukan di Institut Agama Islam Ma’arif NU Metro, Indonesia, pada tahun akademik 2020/2021. Sampel penelitian adalah mahasiswa pendidikan matematika semester IV (empat) yang sedang menempuh mata kuliah geometri. Kelas eksperimen terdiri dari 31 mahasiswa sementara kelas kontrolnya berjumlah 30 mahasiswa. Sampel penelitian diambil dengan teknik cluster random sampling. Instrumen pengumpulan data yang digunakan adalah tes dan angket. Tes digunakan untuk melihat kemampuan berpikir kritis, sementara angket dalam bentuk skala Likert digunakan untuk mengukur sikap mahasiswa terhadap matematika. Adapun teknik analisis data yang digunakan adalah statistik uji analisis variansi multivariat satu jalur.
Penelitian ini memberikan hasil bahwa model pembelajaran kolaboratif berbasis online lebih baik daripada pembelajaran langsung berbasis online terhadap pencapaian peserta didik dalam kemampuan berpikir kritis dan sikap terhadap matematika, baik secara multivariat maupun univariat.
DEVELOPMENT OF THE COMPOUNDING OF SOFT DRINK ON THE BASIS OF VEGETABLE RAW MATERIALS AND AMBER ACID
Authors: ГАНИЖЕВА Л.Л. , БЕЛИНА Н.Н. , МАТВИЕНКО А.Н. , ГАНИЖЕВ Р.Д. , НЕГИНА С.В. , ТОКАРЕВ О.В. 
Published: November 2021

Теоретически обосновано создание безалкогольного напитка «Янтарная фея», в состав которого входят янтарная и лимонная кислоты, серебро, а также сухие водорастворимые экстракты семян расторопши и листьев мелиссы. Разработана рецептура безалкогольного напитка «Янтарная фея». Приведены данные, характеризующие органолептические и физико-химические показатели напитка.
The theoretical basis for creating a soft drink Amber Fairy is presented. A soft drink Amber Fairy includes amber and citric acids, silver and dry water-soluble extracts of seeds of milk thistle and lemon balm leaves. The recipe of soft drink Amber Fairy is developed. The data characterizing organoleptic and physicochemical parameters of the drink are presented.
DEVELOPMENT OF THE SYSTEM PUBLIC CATERING FOR IT-WORKERS AS THE ACTION TO IMPROVE LABOUR CONDITION
Authors: БАРБАШОВ А.В. , НОВИКОВ В.В. , СОЛОД С.А. , КОРНЕВА О.А. , РОМАНЕНКО А.И. 
Published: November 2021

На основе анализа влияния вредных производственных факторов на здоровье и работоспособность специалистов, работающих в сфере информационных технологий, составлено пятидневное двухразовое меню. Разработанное меню включает перечень блюд для обеда и полдника работника при восьмичасовом рабочем дне в соответствии с рекомендуемыми нормами суточного потребления энергии, белков, жиров и углеводов. Предложено для обогащения рациона незаменимыми аминокислотами использование белка семян масличных культур с улучшенными функциональными свойствами в рецептурах хлебобулочных и кондитерских изделий. Область применения разработанного меню – предприятия общественного питания, находящиеся на территории работодателя, пищевые комбинаты, которые будут осуществлять доставку готовых обедов и полдников на рабочие места.
Based on the analysis of the impact of harmful production factors on the health and performance of IT-workers a five-day two-time menu is made. The developed menu includes a list of dishes for lunch and afternoon tea of the employee at eight-hour working day in accordance with the recommended daily consumption of energy, protein, fat and carbohydrates. It is proposed to enrich the diet with essential amino acids using the protein of oil seeds with improved functional properties in the recipes of bakery and confectionery products. The scope of the developed menu – catering facilities located on the territory of the employer, food plants, which will deliver ready meals and snacks to the workplace.
PRODUCTION COMPETITIVE CONFECTIONERY PRODUCTS ON THE BASIS OF INTEGRATED IMPLEMENTATION OF SCHEMES QUALITY MANAGEMENT AND SAFETY OF FINISHED PRODUCTS
Authors: АГЕЕВА Н.В. , КОЧЕТОВ В.К. 
Published: November 2021

Проанализированы пути и средства повышения конкурентоспособности продукции предприятия – «Кондитерского комбината Кубань» (Тимашевск): внедрение требований стандартов ИСО серии 9000; определение процессов управления, реализуемых на уровне высшего руководства; основных процессов, учитывающих все этапы производства и реализации готовой продукции, и поддерживающих процессов, без которых функционирование первых двух категорий невозможно; формирование структуры документооборота комбината в рамках внедрения требований системы менеджмента качества. Внедрение системы менеджмента безопасности пищевой продукции, основанной на принципах ХАССП, способствует предупреждению возникновения рисков пищевой безопасности или помогает свести их до минимума. В систему входят: контроль качества и безопасности сырья, материалов, готовой продукции; оценка поставщиков; GMP (хорошие производственные практики); санитарные программы; инфраструктура и обслуживание оборудования; прослеживаемость «жизненного цикла» продукта от сырья до потребителя; внутренние аудиты; корректирующие и предупреждающие действия. С целью расширения географии продаж и выхода на зарубежные рынки на комбинате сертифицирована система менеджмента безопасности пищевых продуктов по схеме сертификации FSSC 22000. Комплексное внедрение требований международных стандартов по качеству и пищевой безопасности кондитерской продукции обеспечило комбинату выпуск изделий с высокими потребительскими качествами.
Means and ways of increasing the competitiveness of the enterprise's products – Confectionery factory Kuban (Timashevsk) analyzed. These include: implementation of the requirements of ISO 9000 standards; definition of management processes implemented at the level of top management; the main processes that take into account all stages of production and sale of finished products, and supporting processes, without which the operation of the first two categories is impossible; formation of the structure of the document management of the plant within the framework of the implementation of the requirements of the quality management system. Introduction of food safety management system based on HACCP principles helps to prevent food safety risks or helps to reduce them to a minimum. The system includes: quality control and safety of raw materials, finished products; supplier evaluation; GMP (good manufacturing practices); sanitary programs; infrastructure and equipment maintenance; traceability of the “life cycle” of the product from raw materials to the consumer; internal audits; corrective and preventive actions. In order to expand the geography of sales and access to foreign markets, the food safety management system under the certification scheme FSSC 22000 is certified at the plant. Complex implementation of requirements of the international standards on quality and food safety of confectionery production provided to combine release of products with high consumer qualities.
PROBLEMS OF QUALITY AND SAFETY OF BOTTLED DRINKING WATER
Authors: АМБАРЦУМЯН Л.И. , ГУБА Е.Н. , ГУСЕВА М.В. , ДИЯНОВА С.Н. , ИЛЛАРИОНОВА В.В. 
Published: November 2021

Проведены исследования качества 12 образцов питьевой бутилированной воды в условиях аккредитованной испытательной лаборатории. Исследование информативности маркировки образцов воды выявило, что не все производители выполняют требования ТР ТС 022/2011. Дана оценка органолептических, физико-химических и микробиологических показателей питьевой воды. Определены критерии безвредности химического состава образцов. Исследован макро- и микроэлементный состав. Выявлена необходимость повышения степени ответственности производителей при формировании качества.
The quality of 12 samples of bottled drinking water was studied in an accredited testing laboratory. The study of informative labeling of water samples revealed that not all manufacturers fulfill the requirements of TR TS 022/2011. The evaluation of organoleptic, physicochemical and microbiological indicators of drinking water is given. Criteria of harmlessness of the chemical composition of samples are defined. It is investigated macro- and microelement composition of drinking water. The necessity to increase the degree of responsibility of producers in the formation of quality is revealed.
ASSESSMENT OF EFFICIENCY OF COMMODITY STRATEGY OF THE FOOD ENTERPRISE
Authors: ДРОЗДОВ А.Н. , ИЛЛАРИОНОВА В.В. , ГВОЗДЕНКО М.Ю. , ГУБА Е.Н. , ГУСЕВА М.В. , АМБАРЦУМЯН Л.И. 
Published: November 2021

Проведен комплексный анализ эффективности товарной стратегии пищевого предприятия по производству и реализации консервированной сельскохозяйственной продукции за 7 мес. – с июня по декабрь 2017 года. Дана оценка ассортименту выпускаемой продукции, эффективности взаимодействия с поставщиками сырья и покупателями готовой продукции, конкурентных преимуществ. Выявлены недостатки в схеме товародвижения. Предложены рекомендации по совершенствованию товарной стратегии.
The complex analysis of efficiency of commodity strategy of the food enterprise for production and realization of tinned agricultural production in 7 months – from June to December, 2017 is carried out. An assessment is given to the range of products, efficiency of interaction with suppliers of raw materials and buyers of finished goods, competitive advantages. Shortcomings of the scheme of merchandising are revealed. Recommendations about improvement of commodity strategy are offered.
INNOVATIVE TECHNOLOGIES OF NEW GENERATION FOOD PRODUCTS OF OPTIMIZED ON BIOLOGICAL VALUE ON THE BASIS OF WHEY
Authors: ХРАМЦОВ А.Г. 
Published: November 2021

Рассмотрена проблема сохранения и направленного регулирования качества молочной сыворотки путем кондиционирования. Предложены три направления переработки молочной сыворотки на основе кондиционирования: полное использование в нативном и/или модифицированном виде, извлечение компонентов, синтез производных. В рамках каждого из направлений разработаны нанобиомембранные технологии, по которым получены молочные продукты нового поколения: пребиотический концентрат Лактобел для кормовых и пищевых целей на основе изомеризованных сгущенных молочной сыворотки и обезжиренного молока с оптимизированным составом при соотношении 60 : 40 соответственно по массовой доле сухих веществ компонентов, ЛипКА – липидный казеиново-альбуминный концентрат и линейка продуктов бренда МиЛа с пониженным содержанием лактозы: из творожной сыворотки – МиЛа-С; из обезжиренного молока – МиЛа-О; из смеси творожной сыворотки и обезжиренного молока – МиЛа-ОС. Установлено, что сочетание ферментативного гидролиза лактозы со сквашиванием молочнокислыми бактериями позволяет получать кисломолочные продукты с низким содержанием молочного сахара, которые целесообразно рекомендовать для включения в рацион лактозозависимых людей. Разработанные по инновационным технологиям продукты на основе молочной сыворотки являются функциональными продуктами нового поколения для здорового питания.
The problem of preservation and directed regulation of whey quality by conditioning is considered. Three directions of processing of whey on the basis of conditioning are offered: full use in native and/or modified form, extraction of components, synthesis of derivatives. Within each of the directions nanobiomembrane technologies are developed, on which dairy products of new generation are obtained: prebiotic concentrate of Lactobel for feed and food purposes on the basis of isomerized condensed milk whey and skimmed milk with optimized composition in the ratio of 60 : 40, respectively, by the mass fraction of dry matter components, LipKa – lipid casein-albumin concentrate and a line of products of the brand MiLa with a reduced content of lactose: from curd serum – MiLa-S; from skimmed milk – MiLa-O; from a mixture of curd whey and skim milk – MiLa-OS. It was found that the combination of enzymatic hydrolysis of lactose with lactic acid bacteria fermentation allows to obtain dairy products with a low content of milk sugar, which is advisable to recommend for inclusion in the diet of lactose-dependent people.
Aprovechamiento de semillas de cucúrbita ficifolia y cucúrbita máxima para la extracción de aceite y uso en la industria alimentaria
Authors: Artica M. Luis , Baquerizo C. Mery , Rosales P. Amadeo , Rodríguez P. Gilbert 
Published: November 2021

La calabaza y el zapallo son frutos de planta herbáceas que son considerados hortalizas, cuya pulpa es muy utilizada para consumo humano y sus semillas son desechadas, sin embargo estas semillas poseen aceite y otros nutrientes que aún no son aprovechados. Este trabajo tiene como objetivo extraer el aceite de las semillas de calabaza y zapallo y caracterizar fisicoquímicamente y evaluar el perfil de ácidos grasos. Se recolectó los frutos y se obtuvo las semillas, se deshidrató a 40°C x 48 horas, se procedió a la extracción del aceite por prensado en frio, con solvente etanol (frio) y método soxhlet (hexanocaliente), el rendimiento de aceite extraído de semilla de calabaza y zapallo por prensado en frio fue 32,48% y 22.12%; solvente etanol fue 34.58% y 24.85 % y soxhlet fue 36.65% y 26.03% respectivamente. Se determinó el perfil de ácido graso de los aceites extraídos de semilla de calabaza por prensado en frio, solvente y soxhlet, obteniéndose; ácido linoleico (58.98 %, 68.392 % y 65.22 %) y ácido oleico (27.95 %, 16.86 % y 18.78 %), para el zapallo fueron: ácido linoleico (68,95 %, 65,57 % y 65.18 %) y acido palmítico (12,.3 %, 11.96 y 13.66 %) respectivamente. Los métodos de extracción aplicados influyen en el rendimiento, características fisicoquímicas y perfil de ácidos grasos, presentando diferencias significativas entre los métodos de extracción.
Estilos de vida e hipertensión arterial en docentes de laUniversidad Nacional del Centro del Perú, Huancayo - 2018
Authors: Ortega Salcedo María Asela , Orellana Salazar Roxana Maritza , Trigos Lara Enid Evencia , Ramírez Castro Carlos 
Published: November 2021

El trabajo universitario, por sus características, podría condicionar la aparición de la hipertensión arterial. El estudio tuvo como propósito determinar la relación entre el estilo de vida y la hipertensión en docentes universitarios de la Universidad Nacional del Centro del Perú (Huancayo) el 2018; con este fin, se realizó un estudio trasversal correlacional considerando una población de 644 docentes de donde se eligió una muestra de 61 docentes que presentaban pre hipertensión o hipertensión.
Entre los resultados se destaca que el 18 % llevan un peligroso estilo de vida y el 31.1 % de los docentes tienen hipertensión arterial alta; asimismo, se encontró que existe una relación inversa entre el estilo de vida en general y la hipertensión arterial (coeficiente de correlación de Spearman - 0.285 y p value 0.026); esto indica que la mejora del estilo de vida en general reduce la prevalencia de hipertensión arterial en los docentes.