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EFEKTIVITAS EKSTRAK KACANG KEDELAI (Glycine max L. Mer) PENGGANTI ZA TERHADAP KUALITAS NATA DE BANANA SKIN SEBAGAI POTENSI RANCANGAN LEMBAR KERJA SISWA DALAM PEMBELAJARAN BIOLOGI DI SMA Wulandari, Kartika; ', Darmawati; Syafiâ€™i, Wan
Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan Vol 4, No 1 (2017): Wisuda Februari 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan

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Abstract: This research aims to know the effectiveness of the extract of soybean (Glycine max L. Mer) in lieu of ZA on the quality of Nata de banana skin and analyze potential design Student Worksheet (LKS) in learning biology in high school of research results. This research consists of two stage. The first stage of research that is making nata de banana skin using the experimental method with completely randomized design (CRD), which consists of 5 treatments and 3 replications. Parameters that observed is measured were thickness, fiber content and organoleptic test. The results of research obtained then analyzed ANOVA and a further test DMRT at 5% level. The second stage is the phase design (draft) Student Worksheet (LKS) sourced from the results of the first stage. The research result show that the soy extract significant effect on the thickness, fiber content and organoleptic tests. The best treatment is the use of soy extract 50%. Which results in the thickness of 0,89cm and crude fiber content of 1.88%. The resulting fiber content has met the quality requirements according to SNI 01-4317-1996 is a maximum of 4.5%. As for organoleptic texture, color, aroma, taste and preference level best against the use of soy extract 50%.The results of this research was be used as design student worksheet (LKS) in subject matter the outcomes of the implications of biotechnology on salingtemas the sub material with conventional biotechnology.

MULTIPLIKASI TUNAS DENGAN METODE KULTUR JARINGAN JERUK KUOK (Citrus nobilis Lour) MENGGUNAKAN HORMON BENZYL AMINO PURINE (BAP) DAN KINETIN SEBAGAI RANCANGAN LEMBAR KERJA SISWA BIOLOGI DI SMA Safitri, Widia; Mahadi, Imam; ', Darmawati
Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan Vol 4, No 1 (2017): Wisuda Februari 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan

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Abstract: The study was conducted to determine the shoot multiplication by tissue culture methods Kuok orange (citrus nobilis Lour) using hormone benzyl amino purine (BAP) and kinetin as a draft worksheet in high school biology students. which was conducted in April-June 2016. The results used as the design Student Worksheet (LKS) teaching modern biology biotechnology concepts in class XII High School. The study consisted of two phases, the first phase of the shoot multiplication by tissue culture methods Kuok orange (citrus nobilis Lour) using hormone benzyl amino purine (BAP) and kinetin, using the experimental method completely randomized design (CRD) factorial 16 x 3. It consists of 16 treatments and 3 replications thus obtained 48 experimental design. The first factor was BAP with a level of treatment that is 0 ppm, 0.5 ppm, 1 ppm, 2 ppm, 3 ppm. The second factor is the level of treatment Kinetin with 0 ppm, 1 ppm, 3 ppm. Parameters measured were growing percentage of explants, shoots appear aged, high number of shoots and buds. Ananlisis amount of data tested by ANOVA and a further test DMRT at 5% level. The results showed when the percentage is growing explants treated with B0,5K3, B0,5K5, B1K5, B2K0, B2K1, B2K3, B2K5 (100%), the age of the fastest emerging shoots are B2K0 ie 5 HST, the highest number of shoot (7.1) and the treatment B2K5 the highest bud on B2K5 treatment with a mean shoot height (8.2 cm). The second phase, the design student worksheets using the model of Discovery Learning (Analysis and Design). Facts on this research can be designed to be a learning resource in the form of Student Worksheet (LKS) in tissue culture material concept of modern biotechnology in high school.Key words : BAP, Kinetin, Orange Kuok, Multiplication, Learning Resources

PENGARUH LAMA FERMENTASI TAPAI PISANG TANDUK (Musa corniculata J. De Leureiro) SEBAGAI RANCANGAN LEMBAR KERJA SISWA (LKS) PADA PEMBELAJARAN BIOLOGI Astati, Rita; Mahadi, Imam; ', Darmawati
Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan Vol 4, No 2 (2017): Wisuda Oktober 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan

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Abstract : The purpose of this research is to know the influence of fermentation time toward the result of fermented of pisang tanduk (Musa corniculara J. De Leureiro) this research was conducted in December 2016. The result of this research is used for LKS design on conventional biotechnology concept of class XII Senior High School. This research was conducted with 2 phases; those are the stage of making fermented of pisang tanduk by using experiment research and planning phase of LKS. The experimental research was conducted by using Completely Randomized Design (RAL) which consisted of 6 treatments and 3 replications so that 18 experimental designs were obtained. If there are any differences between treatments then continued test Duncan Multiple Range Test (DMRT) at 5% level. Parameters observed included alcohol (%), moisture (%), pH and organoleptic levels (color, flavor, texture, and taste). The results showed that fermentation time had significant effect on alcohol content, moisture content, pH, and organoleptic (color, flavor, texture, and taste) the fermented of pisang tanduk (Musa corniculata J. De Leureiro). The best time of fermentation is 42 hours with average alcohol content 0,77%, moisture content 51,27%, pH 3,29 and produces organoleptik favored by panelist. The result of this research has potential as LKS design on conventional biotechnology concept in Biology class XII high school.Keyword : Fermented of pisang tanduk, Fermentation time, Student Worksheet (LKS)

EFEKTIVITAS PENAMBAHAN SUKROSA TERHADAP KARAKTERISTIK YOGHURT MANGGA (Mangifera indica L.) SEBAGAI RANCANGAN LEMBAR KERJA SISWA (LKS) BIOLOGI SMA ', Jumari; Sayuti, Irda; ', Darmawati
Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan Vol 3, No 2 (2016): Wisuda Oktober 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan

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Abstract: This research to determine to learn the function of lactat acid bacteria (LAB) in food. This research did among march until may 2016. Result from this research to make desaign course such as student worksheet in biology SMA. This research did by 2 phases, field research and desaign course learning. Experiment mode used in this research. Making yoghurt mango started by pasteuritation procces,colding,innoculate,and incubation. Result of this research are lactad acid,pH, viscocity,and fat level. Result from this research used for desaign learning course as student worksheet in conventional biotecnology in SMA .Keywords : yoghurt, lactic acid bacteria , sucrose , design , student worksheet

PEMBUATAN TAPE TALAS (Colocasia esculenta) BERDASARKAN LAMA FERMENTASI SEBAGAI RANCANGAN LEMBAR KERJA SISWA (LKS) BIOLOGI DI SMA Siregar, Anna Sherley; ', Darmawati; Mahadi, Imam
Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan Vol 3, No 2 (2016): Wisuda Oktober 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan

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Abstract: The research was conducted to determine fermented tape taro (Colocasia esculenta) by fermentation in April and May 2016. The results are used to design Student Worksheet (LKS) Biology in senior high school on Conventional Biotechnology concept. This research was carried out by two phases: experimental and LKS design stage. The experimental research carried out by using a completely randomized design (CRD), which consists of 6 treatments and 3 replicates in order to obtain 18 units of the experimental design. The observed data for each parameter, were analyzed using analysis of variance (ANOVA). If there are differences among the treatments there will be a further test Duncan's Multiple Range Test (DMRT) at 5% level. The parameters observed reduction sugar, alcohol content, pH, water content, and organoleptic texture, color, aroma and flavor. The results showed that the length of fermentation significant effect on reducing sugar, alcohol content, pH, water content, and organoleptic texture, color, flavor and taste tape taro (Colocasia esculenta). Fermentation time of 60 hours is a long time the best fermentation produces organoleptic texture, color, aroma and flavor. Which results in reducing sugar by 10.73%, 0.90% alcohol content, pH 3.82, and the water content of 74.29%. The results of the research could be used as design Student Worksheet (LKS) Biology in senior high school.Keywords: Tape Taro, Time Fermentation, Student Worksheet (LKS)

PEMBUATAN NATA DE PINA DARI SUBSTRAT LIMBAH BUAH NENAS BERDASARKAN LAMA FERMENTASI SEBAGAI RANCANGAN MODUL PEMBELAJARAN BIOLOGI DI SMA Guntur, Geby Zaryani; ', Darmawati; Mahadi, Imam
Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan Vol 3, No 2 (2016): Wisuda Oktober 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan

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Abstract : This research aimed to know making Nata de pina from waste of pineapple substrates on April until June 2016. Result of research was used as a learning module design in Biology of Senior High School. This research was conducted on two stage, were experiment stages and learning module design stage. Research of experiment was conducted with non factorial completely randomized design that consist 4 treatments and 3 replicates and totally obtain 12 experimental design. If there is a real difference, it will proceed further Duncan Multiple Range Test. The parameters was observed include the crude fiber content, the thickness and the organoleptic that include texture, smell, color and flavor. Result of research showed that long fermentation influence significantly to the crude fiber content and the thickness of Nata de pina from waste of pineapple. The 16th day of long fermentation were produced crude fiber content, the thickness, texture and the highest level of satisfaction. The result of crude fiber content is 2,63% and the result of thickness is 1,52 cm. This result of research as a learning module design in Biology of Senior High School as well as a source of learning for students in Senior High School especially in the matter of Conventional Biotechnology.Keywords: Nata de pina, Waste of Pineapple Substrates, Long Fermentation, Learning Module

PEMBUATAN FRUITGHURT DARI LAPISAN PUTIH (Mesocarp) KULIT SEMANGKA (Citrullus vulgaris) BERDASARKAN LAMA FERMENTASI DAN ANALISIS POTENSI RANCANGAN LEMBAR KERJA SISWA PADA PEMBELAJARAN BIOLOGI SMA Rahmawati, Indri; ', Darmawati; Mahadi, Imam
Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan Vol 3, No 2 (2016): Wisuda Oktober 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan

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Abstract: This research aims to know the quality fruitghurt of white layer (mesocarp) leather watermelon (Citrullus vulgaris) based on long fermentation and potential that could be developed on a learning process biology high school. This research consists of two stage. The first stage of research that is making fruitghurt of white layers (mesocarp) a leather watermelon using the experimental method with draft randomized completely (RAL), which consists of 5 treatments and 3 replications. Parameters that observed is levels of lactid acid, pH, the reduction of sugar content, the water level and organoleptic test. The results of research obtained then analyzed ANOVA and a further test DMRT at 5% level. The second stage is the phase design (draft) Student Worksheet (LKS) sourced from the results of the first phase. The research result show that long fermentation to exert an influence on is real levels of lactic acid, pH, sugar reduction , the water level and, and organoleptic test. Long fermentation 96 hours is long fermentation best to produce fruitghurt of white layers (mesocarp ) a leather watermelon quality. Where produce levels lactic acid 0.80 % , sugar reduction 7,30 % , the water level 82,59 % and 2.9 pH levels. The lactic acid that produced that produced had filled the quality in accordance SNI 01-2981-1992 is so much as 0.5%-2.0%. As for organoleptic texture, color, aroma and flavor contained in the fermentation 96 hours. The results of the study can be used as design student worksheet (LKS) in insubject matter the outcomes of the implications of biotechnology on salingtemas the sub material with conventional biotechnology.Keywords : Fruitghurt, White layer (mesocarp) Leather Watermelon, Long Fermentation, The Design LKS

MENINGKATKAN KEMAMPUAN MOTORIK HALUS ANAK USIA 5-6 TAHUN MELALUI KEGIATAN ORIGAMI DI KELOMPOK B TK PERTIWI TELUK KUANTAN ', Darmawati; ', Mahdum; ', Hukmi
Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan Vol 4, No 1 (2017): Wisuda Februari 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan

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Abstract: Based on observation, the development of children in kindergarten Pertiwi Teluk Kuantan found any constraints on fine motor activities that most children are still difficulties in fine motor activities, especially folding or origami. There are some children who are reluctant to perform fine motor activities there is also a crying study results should be given to children less optimal. Because of that learning that can improve fine motor skills anak.Penelitian aims to determine the effect of origami activities against the fine motor skills Children ages 5-6 year in the Gulf of TK Pertiwi Kuantan. Sampel used in this study 15 children. The data collection techniques used are observasi.Penelitian including quantitative and kualitatif. In quantitative research collected data were analyzed descriptively presentase. Hipotesis research is found influence signifikan terhadap fine motor skills of children after conducting this origami. Hal can diketahui daari analysis results average obtained that before action is taken at 28.89% after the action in the first cycle an average yield of 40.56% of the traffic system and after the action on the second cycle of the traffic system increased by 84.35%. So we can conclude that there are differences in the fine motor skills of children significantly after conducting origami. So, the means origami activities may increase the fine motor skills of children aged 5-6 years grouped B TK Pertiwi Singingi Kuantan District Kuantan bay.Keywords: Fine Motor Ability, Activity Origami

PEMBUATAN TAPE UBI JALAR UNGU (Ipomoea batatas var Ayamurasaki) BERDASARKAN LAMA FERMENTASI SEBAGAI RANCANGAN LEMBAR KERJA PESERTA DIDIK (LKPD) PADA PEMBELAJARAN BIOLOGI SMA Fahrizal, Yustri; ', Darmawati; ', Wansyafii
Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan Vol 3, No 2 (2016): Wisuda Oktober 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan

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Abstract: This research aim to find out the results fermentation tape purple sweet potato (Ipomoea batatas var. Ayamurasaki) by fermentation in March to June 2016. The results are used to design the work sheet concept of biotechnology conventional in senior high school class XII. This research do in two phases: making tape using experimental research and design worksheet. Research experiments were conducted using a completely randomized design, which consists of 6 treatments and 3 replicates in order to obtain 18 experimental design. If there is a difference between treatments then tested the Duncan Multiple Range Test (DMRT) at 5% level. The observed parameters alcohol content, moisture content, pH, organoleptic (taste, aroma, color and texture). The results showed that the longer the fermentation time a significant effect on alcohol content, moisture content, pH, organoleptic taste, aroma, color and texture tape purple sweet potato (Ipomoea batatas var. Ayamurasaki). Best long fermentation time is 36 hours which had a mean alcohol content of 1.23%, the water content of 74.47%, the average pH value of 3.41 and a yield of organoleptic favored by consumers. Results of the research have the potential to design worksheet on the concept of conventional biotechnology on the subjects of high school biology class XII.Keywords: Tape purple sweet potato, long fermentation, worksheet

PENERAPAN MODEL PEMBELAJARAN KOOPERATIF TIPE STUDENT TEAMS ACHIEVEMENT DIVISION (STAD) UNTUK MENINGKATKAN HASIL BELAJAR IPA SISWA KELAS VIIB SMPN 8 TANAH PUTIH TAHUN PELAJARAN 2015/2016. ', Hermiyati; ', Darmawati; Mahadi, Imam
Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan Vol 3, No 2 (2016): Wisuda Oktober 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan

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Abstract: The study is classroom action research (PTK) which aims to improve learning outcomes ipa students with cooperative learning model students teams achievement division (STAD) on grade VIIB SMPN 8 Tanah Putih in the academic year 2015/2016. The study was conducted in March-April 2016. The subjects were VIIB grade students of SMPN 8 Tanah Putih 2015/2016 school year with the number of 26 people (12 students and 14 female students). The study took place during the second cycle in which the first cycle with the matter determines ecosystems and interconnected between the components of the ecosystem and the second cycle with the material identifies the importance of the diversity of life in the preservation of ecosystems conducted 6 meetings including daily tests. Parameters measured were the activities and student learning outcomes which consists of the absorption of students and student learning completeness, awards groups, student activities and teacher's activities. When implementing the learning activities consisting of four indicators and activity when carrying out the percentage of groups that are observed by teachers and teacher activity by giving the check mark (?) during activities diobservasikan by the observer. Absorptive capacity of the students in the first cycle of 76.53% (enough) and the second cycle of 82.5% (good). Mastery learning in the first cycle were completed and 73.07% increased in the second cycle is 88.46%. Group awards in the first cycle there is one super group and the second cycle there are 3 super groups. The average activity of students in the first cycle of 82.20% (excellent) and the second cycle increased to 84.13% (excellent). The average teacher activity increased by 85% (excellent) and the second cycle 95% (excellent). From these results it can be concluded that the model type STAD cooperative learning can enhance the biological activity and learning outcomes VIIB grade students of SMPN 8 Tanah Putih in academic year 2015/2016.Keywords: Learning Outcomes, Model Cooperative, Kooperati Type STAD

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