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All Journal VALENSI Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Pangan dan Agroindustri Jurnal Tadris Kimiya Journal of Teaching and Learning Physics Lantanida Journal INKUIRI : Jurnal Pendidikan IPA LENSA (Lentera Sains): Jurnal Pendidikan IPA Indonesia Journal of Halal Jurnal Kartika Kimia JISIP: Jurnal Ilmu Sosial dan Pendidikan JPBIO (Jurnal Pendidikan Biologi) JKPK (Jurnal Kimia dan Pendidikan Kimia) Jurnal Perspektif JURNAL PENDIDIKAN MIPA Indonesian Journal of Halal Research Journal of halal product and research (JHPR) Hydrogen: Jurnal Kependidikan Kimia Jurnal Penelitian Sains dan Pendidikan (JPSP) International Journal Mathla'ul Anwar of Halal Issues Online Learning in Educational Research Journal of Halal Science and Research Investama : Jurnal Ekonomi dan Bisnis Chimica Didactica Acta : Journal of Chemistry and Chemistry Education Abdurrauf Journal of Islamic Studies Biodik: Jurnal Ilmiah Pendidikan Biologi Indonesian Journal of Jamu Bioma : Jurnal Ilmiah Biologi Jurnal Pendidikan Progresif ASEAN Journal for Science and Engineering in Materials
Windayani, Neneng
Chemistry Education Department UIN Sunan Gunung Djati Bandung
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Physics Public Health Social Sciences Veterinary Other

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Analysis of Instrument Quality to Measure Scientific Reasoning and Halal Lifestyle on Human Digestive System Material: (Analisis Kualitas Instrumen untuk Mengukur Penalaran Ilmiah dan Halal Life Style pada Materi Sistem Pencernaan Manusia) Umusalamah, N. Dede; Farida, Ida; Windayani, Neneng
BIODIK Vol. 11 No. 03 (2025): September 2025
Publisher : Program Studi Pendidikan Biologi FKIP Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/biodik.v11i03.41232

Abstract

This study aims to analyze learning instruments on the human digestive system material in measuring scientific reasoning and the application of a halal lifestyle. High-quality and valid instruments are needed to obtain reliable data, so analysis of the instrument before use is an important step. This study focuses on the validity and reliability of the instrument designed to measure five indicators of scientific reasoning, namely: serial ordering, class inclusion reasoning, correlational reasoning, theoretical reasoning, and functionality reasoning. The research method uses a quantitative approach involving 30 students of class VIII MTsN 2 Subang as samples. Data were collected through written essay tests related to the human digestive system material. The results of the analysis using the ANATES application showed that the instrument had a high correlation (r = 0.78) and very high reliability (r = 0.87). Of the ten questions given, all were declared suitable for further research. These findings indicate that the developed instrument is effective for evaluating scientific reasoning and the application of a halal lifestyle in the context of biology learning.Keywords: halal lifestyle, human digestion, scientific reasoning
Development of halal literacy indicators based on reading literacy viewed from the dimensions of content, process, context, and attitude Nurunnajib, Ahfazh Fauzy; Anwar, Dede Miftahul; Nurdin, Muhamad Ali; Nuryantini, Ade Yeti; Cahyanto, Tri; Windayani, Neneng
Journal of Halal Science and Research Vol. 6 No. 2 (2025): September
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jhsr.v6i2.11036

Abstract

Halal literacy is increasingly important as consumers seek to make informed and ethical decisions about halal products and services. This study aims to develop comprehensive indicators for halal literacy by integrating the principles of reading literacy. The research involved a thorough literature review and expert consultations to identify key concepts and indicators relevant to halal literacy. The developed indicators are organized into four dimensions: Content, Process, Context, and Attitude. The Content dimension includes foundational knowledge, reliable sources, and an understanding of halal labels and certifications. The Process dimension emphasizes critical reading skills, decision-making, and technology utilization. The Context dimension highlights the influence of social and cultural environments and the role of education. The Attitude dimension focuses on personal commitment and awareness of halal literacy. The indicators were validated through thematic analysis and expert feedback, ensuring their relevance and applicability. The findings reveal a structured framework consisting of specific indicators across the four dimensions of Content, Process, Context, and Attitude, which can be utilized to enhance halal literacy. These indicators serve as practical tools for developing educational programs that equip individuals with the necessary knowledge and skills to make informed decisions about halal products. Additionally, the framework can guide community initiatives aimed at raising awareness and promoting halal practices, as well as inform policy-making to support halal literacy at a broader level. By integrating cognitive and affective dimensions, this study contributes to the broader discourse on literacy, emphasizing the importance of a comprehensive approach to understanding and practicing halal literacy. Keywords: Education, Indicators, Halal literacy, Reading literacy.
Product awareness and learning motivation on plantae topics through project-based learning with halal literacy Firdaus, Muhammad Taufiq; Wulandari, Ismi Ayu; Windayani, Neneng; Supriadin, Asep
JPBIO (Jurnal Pendidikan Biologi) Vol 9, No 2 (2024): November 2024
Publisher : STKIP Persada Khatulistiwa Sintang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31932/jpbio.v9i2.4008

Abstract

In the ever-evolving world of education, an in-depth understanding of the learning process is essential. Lecture methods that tend to be monotonous often reduce students' motivation to learn, which in turn has an impact on decreasing learning outcomes, especially in plant material. Project-based learning has emerged as an alternative to increase students' interest in learning. This study aims to instill halal literacy awareness while influencing interest in purchasing halal products through a project-based learning approach on plantae material. A quantitative approach with a targeted survey design was used in this study. Thus, we used the purposive sampling technique to define 28 students as respondents. Data were collected through a questionnaire with a Likert scale (1-4). The analysis results show that the student awareness variable (X1) has a negative correlation with halal literacy project-based learning. Through multiple linear regression analysis, no symptoms of multicollinearity or heteroscedasticity were found. Halal literacy project-based learning contributed 30.8% to increasing students' awareness and interest in purchasing halal products. Thus, project-based learning is proven effective in increasing students' interest in learning, especially in plantae material.
TPACK’s Understanding Analysis of Physics Teachers in Using Learning Media Mulhayatiah, Diah; Suhendi, Herni Yuniarti; Windayani, Neneng
Jurnal Pendidikan Progresif Vol 10, No 3 (2020): Jurnal Pendidikan Progresif
Publisher : FKIP Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Analysis of TPACK’s understanding physics teachers in using learning media. This study aims to determine the use of learning media used by physics teachers in the learning process. This research method is qualitative with research instruments in the form of questionnaires, document analysis and interviews. The study sample consisted of 60 physics teachers in West Java. The results of the study show that the majority of physics teachers still use Power Point media as the main media, then use electronic references, and interactive multimedia. Based on the media compilation process, almost most of them directly use existing media. The main reason is the lack of training gained by teachers in developing learning media. The conclusion of this study is that physics teachers still need technology and pedagogic knowledge in learning. Keywords: content knowledge, ICT, pedagogical knowledge. DOI: http://dx.doi.org/10.23960/jpp.v10.i3.202014
Application of Project Based Worksheet to Develop Students' Scientific Performance through Making Hand Cream from Black Rice Kefir Delima, Dila; Windayani, Neneng; Aisyah, Riri; Sunarya, Risa Rahmawati; Sukmawardani, Yulia
JURNAL PENDIDIKAN MIPA Vol. 15 No. 2 (2025): JURNAL PENDIDIKAN MIPA
Publisher : Pusat Publikasi Ilmiah, STKIP Taman Siswa Bima

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37630/jpm.v15i2.2853

Abstract

This study aims to describe the learning process and analyze the development of students' scientific performance through the application of project-based worksheets in making hand cream from black rice kefir (Oryza sativa L.indica), as well as analyzing the characteristics of the hand cream products produced. The research was conducted at SMK MVP ARS International Bandung in class XI Pharmacy. The research approach used was quantitative with pre-experimental method and one shot case study design. The results showed that students' activities in the learning process reached a score of 93 and scientific performance obtained an average score of 89, both in the very good category. Product characterization showed that all formulations of hand cream from black rice kefir (Oryza sativa L.indica) met SNI standards with excellent quality based on pH, organoleptic, irritation, homogeneity, spreadability, and emulsion type parameters, and obtained a product assessment with an average score of 96. The LC50 value obtained from the antioxidant test results was 90.5500 (Strong). These findings indicate that the application of project-based worksheets is effective in developing students' scientific performance while producing quality products.
Phytochemical analysis and Antibacterial Activity of Acetone Extract of Secang (Caesalpinia sappan L) Juwitaningsih, Tita; Sri Adelia Sari; Iis Siti Jahro; Neneng Windayani
Jurnal Jamu Indonesia Vol. 6 No. 2 (2021): Jurnal Jamu Indonesia
Publisher : Tropical Biopharmaca Research Center, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jji.v6i2.209

Abstract

In North Sumatra, the stem of the secang (Caesalpinia Sappan L) has been used in traditional medicine. This study aimed to conduct phytochemical analysis of the acetone extract of C. sappan and determine its antibacterial potency. Phytochemical test using 1H-NMR spectroscopy method andantibacterial activity were carried out on six pathogenic bacteria, including paper disc diffusion tests, determination of the minimum inhibitory concentration (MIC) using the microdilution method, and minimum bactericidal concentration (MBC). Based on 1H-NMR spectroscopic data, the acetone stem extract of C. Sappan L contains flavonoids and terpenoids and has activity against all tested bacteria with an inhibition zone in the range of 6.20 ± 0.53 - 10.93 ± 2.55 mm, MIC 312 - 5000 µg / mL and MBC 625-> 5000 µg / mL. The acetone extract of C. sappan showed the best activity against S. aureus ATCC 25923 with a MIC of 312 µg / mL. C. sappan L is a potential source of new antibacterial compounds.
Analysis of Students Misconceptions Using Instruments Three-Tier Diagnostic Test on Acid-Base Material Chimayah, Mihlatal; Windayani, Neneng; Kurniasih, Nunung; Subarkah, Cucu Zenab; Sukmawardani, Yulia
JISIP: Jurnal Ilmu Sosial dan Pendidikan Vol 9, No 1 (2025): JISIP (Jurnal Ilmu Sosial dan Pendidikan) (Januari)
Publisher : Lembaga Penelitian dan Pendidikan (LPP) Mandala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58258/jisip.v9i1.8215

Abstract

This research aims to analyze students' misconceptions using a three-tier diagnostic test on acid-base material. The type of research used in this research is descriptive research. This research was carried out at SMA Negeri 1 Muaragembong on class XI MIPA students. The data collection technique uses a multilevel multiple choice diagnostic test. The first level contains students' answers, the second level contains the reasons for the answers, and finally the level of belief. Data analysis was carried out by looking for the percentage of misconceptions from each concept in the acid-base material, namely the concept of acid-base theory, pH indicators of acid-base solutions, strength of acids and bases, as well as calculating the pH of acid and base solutions. The results of the research show that students' misconceptions about acid and base material using the three-tier diagnostic test instrument are divided into three, namely M1, M2 and M3. Based on the research results, the largest percentage of misconceptions regarding acid-base material is the misconception M1. Students with misconceptions M1 has a percentage of 30.96%, then the misconception M2 has a percentage of 14.63%, and misconceptions M3 has a percentage of 9.01%. Misconceptions M1 is a condition where students answer questions incorrectly at the first level and second level, but answer confidently at the third level. The causes of misconceptions that occur among students are due to incomplete reasoning, students' abilities, students' interest in learning and teachers' teaching methods.
Scientific Skills Through Guided Inquiry: A Case Study of Briquette Production from Corncob and Coffee Grounds Widiastuti, Egita; Windayani, Neneng; Sukmawardani, Yulia; Rahmawati, Risa
Hydrogen: Jurnal Kependidikan Kimia Vol. 13 No. 3 (2025): June 2025
Publisher : Universitas Pendidikan Mandalika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/hjkk.v13i3.15955

Abstract

This study aims to develop students' scientific performance with the help of guided inquiry-based learner worksheets (LKPD) in developing students' scientific skills in making briquettes from corncob waste and coffee grounds. The issue of low utilization of agricultural waste and lack of integration of real context in chemistry learning. The method used was pre-experimental with a One-Shot Case Study design, involving three groups of students in class XI Industrial Chemical Engineering. The assessment focused on the six stages of guided inquiry, namely observation, formulating problems, making hypotheses, conducting experiments, analyzing data, and drawing conclusions. The results showed that student activity reached 90.3 while scientific skills showed excellent results, with scores between 83-91.7. This is a novelty with the application of guided inquiry-based worksheets in a real context, namely the processing of organic waste into briquettes, which has not been widely explored in chemistry learning. This finding shows that applying LKPD in making corn stover and coffee grounds briquettes with a guided inquiry learning model is proven effective in developing students' scientific skills.
The Synthesis of Edible Film from Tilapia Fish (Oreochromis niloticus) Bones for Ecofriendly Material of Halal Packaging Applications Windayani, Neneng; Irwansyah, Ferli Septi; Effendi, Meila N
Indonesian Journal of Halal Research Vol. 2 No. 2 (2020): August
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v2i2.9230

Abstract

Packaging materials, especially in food is the most important of healthy aspect. However, today many types of packaging materials used are hazardous to health and environment, then was found alternative halal packaging materials that are safe for health and environment. One of the alternatives is edible film, synthesis from tilapia bone gelatin, it is using sorbitol as plasticizer. Edible film synthesized by dissolving tilapia fish (Oreochromis niloticus) from bone gelatin in distilled water containing sorbitol, then stirred, poured on flat glass, and heated at 50°C. The procedure is performed with a concentration of gelatin (8% and 10% w/v) and sorbitol (25% and 37% v/v). Then was characterized it is mechanical properties include thickness, tensile strength, and elongation to determine eligibility. The optimum condition of the edible film was obtained from 10% concentration of gelatin with 37% sorbitol, with the character of it is mechanical properties value are 0.05 mm thickness, 3,07 MPa tensile strength, and 64.34% elongation.
INOVASI PRODUK HALAL SPINDA ICE CREAM BERBASIS BAYAM DAN EDAMAME: UJI ORGANOLEPTIK DAN KARAKTERISTIK FISIK Yati Nurhayati; Yuny Ernawati; Neneng Windayani; Ateng Supriyatna
International Journal Mathla’ul Anwar of Halal Issues Vol. 6 No. 1 (2026): Maret
Publisher : Universitas Mathla’ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Innovation in halal plant-based food products continues to grow along with increasing public awareness of healthy and functional foods. This study aimed to evaluate consumer acceptability and physical characteristics of Spinda Ice Cream, a spinach- and edamame-based ice cream developed as a halal plant-based product innovation. The research employed a Completely Randomized Design (CRD) with one treatment factor, namely variations in spinach proportion, consisting of three formulations: F1 (low), F2 (medium), and F3 (high). Organoleptic evaluation was conducted using a 1–7 hedonic scale involving 30 untrained panelists, assessing color, aroma, texture, taste, and overall acceptability. Physical analyses included density, pH, and melting properties. Organoleptic data were analyzed using the Kruskal–Wallis test, followed by the Mann–Whitney test for parameters showing significant differences. The results indicated that all formulations were acceptable, with F2 consistently receiving the highest preference scores across all sensory indicators. Aroma was the only attribute showing a significant difference among formulations. Physical testing showed that F2 exhibited the most balanced characteristics. From a Halal Science perspective, Spinda Ice Cream fulfills the principles of halalan thayyiban and has strong potential to be developed as an innovative halal plant-based ice cream product.
Co-Authors Ade Yeti Nuryantini Akila, Febiyuniesa Noorwahnov Anwar, Dede Miftahul Asep Supriadin, Asep Ateng Supriyatna Azizah, Ainun Chimayah, Mihlatal Cucu Zenab Subarkah Darojah, Teja Zakiah Delima, Dila Diah Mulhayatiah Effendi, Meila N Endah Kurnia Yuningsih Fajariah, Mila Fajarwati, Lusy Farida , Ida Fatmala, Trie Rizqi Ferli S. Irwansyah Firdaus, Muhammad Taufiq Herni Yuniarti Suhendi Hidayat, Robby Nur Ida Farida Iis Siti Jahro Ika Hasanah Imelda Helsy Jualiah, Siti Juwitaningsih, Tita Lisdiana, Linda Maulida, Faizah Md Sikin, Adi Miladanta, Algi Nurahman Mohd Rozali, Nur Anisya Faten Mulhayatiah, Diah Navilah, Nahla Nunung Kurniasih, Nunung Nurdin , Dian K. Nurdin, Muhamad Ali Nurlatipah, Dede Dalpa Nurunnajib, Ahfazh Fauzy Rahayu, Bintang Puja Rahmani, Yulpa Ratnasari Ratnasari Riri Aisyah, Riri Risa Rahmawati, Risa Romli, Siti Rashima Sa’diah, Fitri Yati Sitoresmi, Wibi Apsari Sri Adelia Sari Suhendi, Herni Yuniarti Sulaeman, Dedi Sumiati, Iis Sunarya, Risa Rahmawati Sundari, Citra Deliana Dewi Susan Susanti Tiana Azmi Alawiyah Tri Cahyanto Tri Cahyanto Tuti Kurniati Ummah, Nur Fadlilah Khoerul Umusalamah, N. Dede Umusalamah, N.Dede Wan Kamarudin, Wan Saidatul Syida Wenny Bekti Sunarharum Widiastuti, Egita Wiwaha, Syahid Mujahid Wulandari, Ismi Ayu Yana Maolana Syah Yati Nurhayati YAYA RUKAYADI Yulia Sukmawardani, Yulia Yuny Ernawati Zakwandi, Rizki Zulfikor, Ahmad