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All Journal GEN BIONIX: Jurnal Ilmiah Pendidikan Biologi
Karuniaman Hia
Department of Biology Education, Universitas Nias, Indonesia
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Education Environmental Science Other

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Teacher Professionalism in Professional Perspective and Educational Management: An Exploratory Study at UPTD SMP Negeri 2 Gunungsitoli Idanoi Nurin Aprillinia Zalukhu; Christi Elissabeth Zendrato; Karuniaman Hia; Destin Cerah Anggela Hulu; Dewi Sandra Zamili; Natalia Kristiani Lase
GEN BIONIX: Jurnal Ilmiah Pendidikan Biologi Vol 4 No 2 (2026): GEN BIONIX: Jurnal Ilmiah Pendidikan Biologi
Publisher : Program Studi Pendidikan Biologi - Universitas Nias

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56207/genbionix.v4i2.949

Abstract

Teacher professionalism is one of the key factors determining the quality of education. This study aimed to explore teacher professionalism from the perspectives of the teaching profession and educational management at UPTD SMP Negeri 2 Gunungsitoli Idanoi. The study employed a descriptive qualitative approach with an exploratory research design. Data were collected through interviews, observations, and documentation involving the school principal and a science teacher as research informants. The collected data were analyzed using descriptive qualitative techniques, including data reduction, data presentation, and conclusion drawing. The findings revealed that teacher professionalism at UPTD SMP Negeri 2 Gunungsitoli Idanoi is generally categorized as good, as indicated by the majority of teachers having completed the Teacher Professional Education Program (PPG) and obtained teaching certificates. Teachers actively participate in various professional development activities to enhance their competencies. From the educational management perspective, the school supports teacher professionalism through training programs, effective teacher management, and the provision of learning facilities. However, challenges remain, particularly related to limitations in educational facilities and infrastructure, including laboratory equipment, as well as diverse student characteristics. The school addresses these challenges through collaboration among teachers, counseling staff, and parents. Overall, teacher professionalism has shown positive development and continues to require support through sustainable competency improvement and educational facility enhancement.
The Role of Food Processing Technology in Improving Food Quality, Safety, and Shelf Life: A Literature Review Novelina Andriani Zega; Pitra Yani Zai; Karuniaman Hia; Keren Widia Gulo; Agusmitati Gulo; Asnil Zebua; Fitriyani Zalukhu
GEN BIONIX: Jurnal Ilmiah Pendidikan Biologi Vol 4 No 2 (2026): GEN BIONIX: Jurnal Ilmiah Pendidikan Biologi
Publisher : Program Studi Pendidikan Biologi - Universitas Nias

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56207/genbionix.v4i2.963

Abstract

Food processing technology plays a crucial role in improving food quality, safety, and shelf life amid the growing demand for safe, nutritious, and sustainable food products. Various processing methods, ranging from conventional techniques to advanced technologies, have been developed to maintain product quality while minimizing spoilage and contamination risks. This article aims to examine the role of food processing technology in enhancing food quality, safety, and shelf life through a literature review approach. Data were collected from scientific journals, books, research reports, and other relevant academic sources related to food processing technology. The reviewed literature indicates that processing technologies such as heating, cooling, freezing, drying, fermentation, canning, and modern packaging effectively preserve the physical, chemical, sensory, and microbiological characteristics of food products. These technologies also contribute to controlling pathogenic microorganisms, reducing post-harvest losses, improving product stability, and extending storage periods. Furthermore, recent innovations, including modified atmosphere packaging and non-thermal processing technologies, provide additional opportunities to improve food quality while maintaining nutritional value. In conclusion, food processing technology is an essential component of modern food systems, supporting the production of safe, high-quality, and sustainable food products while contributing to food security and reduced food waste.
Co-Authors Agusmitati Gulo Asnil Zebua Christi Elissabeth Zendrato Destin Cerah Anggela Hulu Dewi Sandra Zamili Fitriyani Zalukhu Keren Widia Gulo Natalia Kristiani Lase Novelina Andriani Zega Nurin Aprillinia Zalukhu Pitra Yani Zai