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All Journal International Journal of Advances in Applied Sciences E-JUPEKhu Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Online Mahasiswa (JOM) Bidang Pertanian Pedagogik Journal of Islamic Elementary School Jurnal Pendidikan Kebutuhan Khusus Jurnal Basicedu Jurnal Penelitian dan Pengabdian Kepada Masyarakat UNSIQ Fullerene Journal of Chemistry Jurnal Basicedu Journal of Education for Sustainability and Diversity
Armaini, Armaini
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Religion Agriculture, Biological Sciences & Forestry Humanities Chemistry Earth & Planetary Sciences Education Environmental Science Materials Science & Nanotechnology Mathematics Physics Social Sciences Other

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Model Rencana Pelaksanaan Pembelajaran untuk Optimalisasi Pembelajaran bagi Anak Berkebutuhan Khusus Armaini, Armaini; Budi, Setia; Nurhastuti, Nurhastuti; Iswari, Mega
Jurnal Basicedu Vol. 6 No. 6 (2022)
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/basicedu.v6i6.4903

Abstract

Anak berkebutuhan khusus memerlukan pembelajaran yang efektif, hal ini bisa dimulai dari Rancangan Pelaksanaan Pembelajaran yang adaptif. Tujuan penyusunan artikel ilmiah ini adalah untuk membandingkan serta menganalisis berbagai macam model pembelajaran anak berkebutuhan khusus. Metode penelitian ini menggunakan metode studi literatur dari penelitian-penelitian yang sudah dilaksanakan sebelumnya. Data penelitian ini diperoleh dengan mengkaji jurnal dari media elektronik seperti perpustakaan digital, internet, dan koleksi jurnal perpustakaan dengan kurun waktu 5 tahun terakhir. Kemudian artikel yang didapat ini dilakukan analisis konseptual dengan memakai tata cara deskriptif kualitatif. Hasil studi litelatur ini secara keseluruhan didapatkan model rencana pelaksanaan pembelajaran untuk optimalisasi pembelajaran anak berkebutuhan khusus harus diselaraskan pada kemampuan dan kehendak/kebutuhan anak serta sesuai dengan kurikulum yang digunakan supaya anak mampu mencapai standar kompetensi dan kopetensi dasar yang yang diberikan. Dalam pembuatannya, guru harus menyusun RPP dengan sempurna dan sistematis karena kualitas RPP memiliki pengaruh yang signifikan terhadap pencapaian kualitas pembelajaran. Model Rancangan Pelaksanaan Pembelajaran yang telah di telaah ini secara keseluruhan sudah memenuhi standar. Sehingga diharapkan melalui model Rancangan Pelaksaan Pembelajaran yang tepat dan sesuai standar dapat memaksimalkan potensi dan keterampilan pada anak berkebutuhan khusus.
Ability Antioxidant and Anti-inflammatory Phycocyanin from Extract Spirulina platensis Rahma, Diny Hazita; Armaini, Armaini; Syafrizayanti, Syafrizayanti
Jurnal Kimia Fullerene Vol 10 No 1 (2025): Fullerene Journal Of Chemistry
Publisher : Fakultas Matematika dan Ilmu Pengetahuan Alam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37033/fjc.v10i1.715

Abstract

Increased exposure to free radicals and chronic inflammatory processes are major factors in the development of various degenerative diseases, including cancer, diabetes, and cardiovascular disease. Therefore, the search for natural bioactive compounds with antioxidant and anti-inflammatory properties has become a major focus in pharmaceutical and biomedical research. Phycocyanin is a complex protein pigment from the microalgae Spirulina platensis which is known to have biological activities, especially as an antioxidant and anti-inflammatory. This study aims to evaluate the antioxidant and anti-inflammatory properties of phycocyanin extract obtained through maceration and freeze-thawing methods using PBS solution pH 7.4 and distilled water. Antioxidant activity was evaluated using the ABTS (2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonate)) method, while the anti-inflammatory potential was tested using the protein denaturation inhibition method. The test results showed that the phycocyanin extract had quite strong antioxidant activity with an IC₅₀ value of 82.86 mg/L. In addition, anti-inflammatory activity was also shown with an IC₅₀ value of 73.92 mg/L in the protein denaturation inhibition test. These results indicate that phycocyanin extract from Spirulina platensis has the potential as a natural bioactive agent in the development of nutraceutical, cosmetic, and pharmaceutical products. Further studies are needed to understand the molecular mechanisms and in vivo testing to support its clinical application.
Analysis of ice creams from goat milk kefir and red dragon fruit Santoso, Aman; Radiati, Lilik Eka; Damayanthi, Evy; Armaini, Armaini; Mujahidah, Amiroh Nabilah; Sanjaya, Eli Hendrik; Muntholib, Muntholib; Asrori, Muhammad Roy
International Journal of Advances in Applied Sciences Vol 14, No 2: June 2025
Publisher : Institute of Advanced Engineering and Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11591/ijaas.v14.i2.pp481-489

Abstract

Ice cream from goat milk kefir is lower lactose than cow milk kefir. Combining goat milk kefir with red dragon fruit in ice cream formulations can improve the quality of the product. This study aims to determine the sensory characteristics, total solid, total flavonoid, and antioxidant activity of goat kefir-based ice cream flavored red dragon fruit as quality evaluation. The study used a completely randomized design with 4 treatments and 3 replications. The treatment was the ratio of goat kefir and dragon fruit, including 40:60, 50:50, 60:40, and 70:30 in the ice cream mixture. 30 panelists participated in the organoleptic test. Total solid testing referred to SNI 01-3713-1995. Determination of total flavonoid content was carried out by forming AlCl3 complexes spectrophotometrically and assaying antioxidant activity used 2.2-diphenyl-1-picrylhydrazyl (DPPH) method. The results showed that there was no significant difference in the organoleptic test for taste, color, and texture. The results of the total solids test showed that the higher the addition of goat kefir to ice cream, the lower the total solids produced. While the addition of goat kefir increased the total flavonoids in ice cream. The antioxidant activity with the best formulation of 50:50 was categorized as moderate level, which is 136.59 ppm.
The Effect of Additional Carrageenan on The Quality of Green Bean (Vigna radiata) Milk Ice Cream in Terms Viscosity, Density, Total Dissolved Solids, and Color Panjaitan, Niko Dolly Imanuel; Armaini, Armaini
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 19 No. 2 (2024)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2024.019.02.6

Abstract

The aim of this research was to determine the effect of adding carrageenan on quality milk ice cream based on viscosity, density, total dissolved solid, and color L*a*b*. The material used in this research were full cream milk, skim milk, whipping cream, sugar, TBM emulsifier green bean flour, and carrageenan. The research method used was an experimental method without repetition with four treatments. Variables were tested 4 times in sample analysis. Carrageenan added to the milk ice cream formulation consists of treatment: 0% (T0); 0.3% (T1); 0.6% (T2); 0.9% (T3). The result showed that carrageenan addition gave an increased the viscosity, density, and total dissolved solid, but didn’t increase the L*a*b* color of the ice cream. The average value of viscosity is 5.45-16.55, density1.182-1.188, total dissolved solid 35.50-37.000brix, color L* 79.13-79.98, color a* -3.15-(-3.47), and b* 14.47-15.99. Based on the results of this research, it can be concluded that the addition of carrageenan with different concentration levels resulted in the viscosity value of milk ice cream increasing by 15.55cP and the L*a*b* color value not increasing, as well as increasing the density by 1.188% and total dissolved solid by 37.000Brix.
Developing Instrument for Measuring the Implementation of Inclusive Education in Universities Iswari, Mega; Armaini, Armaini; Zulmiyetri, Zulmiyetri; Nurhastuti, Nurhastuti; Safaruddin, Safaruddin
Journal of Education for Sustainability and Diversity Vol. 2 No. 1 (2023)
Publisher : Angstrom Centre of Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57142/jesd.v2i1.67

Abstract

This research aims to develop an instrument to measure the implementation of inclusive education in universities. The research was developed using mixed-methods approach which combines Theoretical Framework and Needs Assessment. The first stage of the research involved literature review to investigate the relevant instrument and references that support the development of instrument for measuring inclusive education in universities. The second stage was needs assessment conducted at universities in Padang. The subjects of the research were 47 university students from four universities in Padang. The data were analyzed using focus group discussion. The study of index for inclusion for higher education was compared to the results of the research. Findings of the research showed that there are five aspects needed to develop the instrument of index for inclusion in universities.
Co-Authors Adiwirman Adiwirman, Adiwirman Aman Santoso Aminuyati Astuti, Wenda Azzahra, Hafiza Billa, Nur Halda Salsa Budi, Setia Cahya, Fajar Tri Damri Damri Dawolo, Baziduhu Desi Ratna Sari, Desi Ratna Dwi Wahyuni Eli Hendrik Sanjaya Elza Zuhry Evy Damayanthi Fadil, Rabbiul Fetmi Silvina Fifi Puspita Hazmi, Wahyu Ida Ayu Putu Sri Widnyani Idwar, Idwar Irdamurni Irfandri, Irfandri Isnaini Isnaini Jamal, Rizkal Pasiri Lilik Eka Radiati Maharani, Dwi Hervina Mahari, Fahmi Mega Iswari MUHAMMAD ALI Muhammad Roy Asrori Mujahidah, Amiroh Nabilah Muntholib Nurbaiti Nurbaiti Nurhastuti, Nurhastuti Panjaitan, Niko Dolly Imanuel Pertiwi, Aulia Rahma, Diny Hazita Rahmadhani, Elsi Ratna Sari RR. Ella Evrita Hestiandari Sani, Rika Fatimah Santi, Elia Saputra, Nadi Saputra, Rachmad Sari, Febri Purnama Setia Budi Shafira, Aulia Siregar, Ganda Parasian Sri Utami, Nindy Yuja Sri Yoseva Sugeng, Santoso Suhendra, Iwan Sutrisno, Bagus Syafrizayanti, Syafrizayanti Tanjung, Resti Tazkirah Wardati, Wardati Zulfatri, Zulfatri Zulmiyetri Zulmiyetri