Pelatihan Resiliensi pada Remaja Panti Asuhan

Adolescents who live in orphanages will only have their physiological needs met but not their psychological needs, this is because the condition of the orphanage with the number of caregivers and orphans that are not comparable can cause psychological problems. The lack of guidance from caregivers in more depth can be one of the triggering factors for adolescents who live in orphanages when experiencing problems in their lives to be more susceptible to stress, pressure and depression. This makes it easy for individuals to fall and find it difficult to get back up. The implementation method in this service activity is carried out offline by giving lectures, case studies and games. Activities were evaluated using the pretest and post-test measurement models. Based on the results of the analysis using the Paired Sample T-Test, it was found that there was an increase of 17.98 with a difference in the mean score of pretest 56.95 and post-test 74.93. This shows an increase in resilience in orphaned adolescents after being given training. The activities that have been carried out are very useful for adolescents by increasing resilience and gaining new knowledge which before this activity teenagers did not know the meaning and importance of individuals having high resilience.

Cognitive Properties of MADM and Hybrid Rough Sets for Efficient Healthcare Test Diagnosis

Healthcare test diagnostic comprises the methods of finding test results in accordance with the prescribed symptoms of disease. The logic used in terms of attribute values are not sufficient to quantify the actual conditions of diagnostics, tests, or prognostics. In other words, a patient’s diagnosis-test measurement is assumed to be very severe, severe, or starting to be severe. Torationalization the quantified value of severity is not always discrete. To solve this problem, we use multi attribute decision making methods to identify alternative attributes through a hybrid methodology of rough and fuzzy relations in apessimistic and optimistic parameter of covering RST in the domain of healthcare test diagnostic domain.

Kualitas Tempe Menggunakan Rhizopus microsporus TB23, R. microsporus TB32, dan R. microsporus TB55 yang Berasal dari Inokulum "Daun Waru"

Rhizopus microsporus TB23, R. microsporus TB32, dan R. microsporus TB55 telah berhasil diisolasi dari inokulum "daun waru" terbukti dapat menghasilkan tempe dengan kualitas yang baik namun masih pada skala kecil di laboratorium. Oleh sebab itu, penelitian ini bertujuan untuk membandingkan kualitas tempe yang diproduksi dengan R. microsporus TB23, R. microsporus TB32, dan R. microsporus TB55 pada skala pengrajin tempe. Pembuatan tempe dilakukan di produsen tempe di Serpong-Tangerang. Pembuatan tempe dilakukan dengan menggunakan 300 g kedelai yang diinokulasi dengan R. microsporus TB23, R. microsporus TB32, R. microsporus TB55 dan inokulum komersial secara terpisah. Selanjutnya, uji organoleptik, pengukuran aktivitas antioksidan, analisis proksimat dilakukan terhadap setiap tempe yang berhasil diproduksi. Hasil penelitian ini menunjukkan bahwa cita rasa tempe menggunakan R. microsporus TB32 adalah yang paling disukai panelis. R. microsporus TB23, R. microsporus TB32, dan R. microsporus TB55 dapat menghasilkan tempe dengan kualitas yang sama dengan penelitian sebelumnya dan sesuai dengan syarat mutu tempe berdasarkan SNI 31144:2015 kecuali dalam hal warna. R. microsporus TB23, R. microsporus TB32, dan R. microsporus TB55 menghasilkan tempe berwarna kekuningan. Oleh sebab itu, informasi tentang warna kuning tersebut perlu dikaji lebih lanjut. Kesimpulannya, R. microsporus TB32 adalah inokulum yang paling baik untuk menghasilkan tempe dan dikembangkan sebagai inokulum tempe jika dibandingkan dengan R. microsporus TB23 dan R. microsporus TB55.Quality of Tempeh using Rhizopus microsporus TB23, R. microsporus TB32, and R. microsporus TB55 Originating from the "Waru Leaf" InoculumAbstractRhizopus microsporus TB23, R. microsporus TB32, and R. microsporus TB55 have been successfully isolated from the "hibiscus leaf" resulting good quality of tempeh but still on laboratory scale. Therefore, this study aims to compare the quality of tempeh produced with R. microsporus TB23, R. microsporus TB32, and R. microsporus TB55 from the "waru leaf" inoculum in small scale production. Tempe was made in a small scale tempe producer in Serpong-Tangerang. Tempeh was made from 300 g of soybeans. Each tempeh was inoculated with R. microsporus TB23, R. microsporus TB32, R. microsporus TB55 and commercial inoculum, respectively. Organoleptic test, measurement of antioxidant activity, and proximate analysis were carried out for each tempeh to analyze its quality. The results of this study indicate that the taste of tempeh produced by R. microsporus TB32 was the most preferred by panelists. R. microsporus TB23, R. microsporus TB32, and R. microsporus TB55 produced tempe with similar quality as previous studies and in accordance with SNI 31144: 2015 except color performance. R. microsporus TB23, R. microsporus TB32, and R. microsporus TB55 produced yellowish-colored tempeh. In conclusion, R. microsporus TB32 was better tempeh inoculum than R. microsporus TB23 and R. microsporus TB55.