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All Journal Jurnal Ilmiah Pena: Sains dan Ilmu Pendidikan Jurnal Andaliman: Jurnal Gizi Pangan, Klinik dan Masyarakat Garina
Ridawati Ridawati
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PENERAPAN MODEL PEMBELAJARAN KOOPERATIF TIPE EXPLICIT INSTRUCTION DALAM MENINGKATKAN HASIL BELAJAR IPS PADA SISWA KELAS IX SMP NEGERI 2 BONTORAMBA KABUPATEN JENEPONTO TAHUN PELAJARAN 2017/2018 Ridawati Ridawati; Suwardi Annas; Saripuddin D; Muh Yahya
Jurnal Ilmiah Pena: Sains dan Ilmu Pendidikan Vol 10, No 2 (2018): Jurnal Ilmiah Pena Volume 10 Nomor 2 November 2018
Publisher : STKIP Pembangunan Indonesia Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (190.021 KB) | DOI: 10.51336/jip.v10i2.159

Abstract

The research examines on the improvement of Social Science Learning Result through the implementation of cooperative learning model of Explicit Instruction type to class IX.3 Students at SMP Negeri 2 Bontoramba in Jeneponto District. The objectives of the research are to discover : (1) The description of Social Science Learning Result of the students in class IX.3 at SMP Negeri 2 Bontoramba in Jeneponto District after implementin cooperative Learning model of Explicit Instruction type. (2) The description activiti students in class IX.3 at SMP Negeri 2 Bontoramba subdistrict of Jeneponto district in following learning Social Science by using of cooperative Learning Model of Explicit Instruction. (3) The description activities teacher in The Implementation of cooperative Learning Model of Explicit Instruction.            The research was classroom action research which conducted in two cycles. Each cycle consistedof four stages, namely : (1) planning,(2) action, (3) observation, and (4) reflection. The subjects of the research were one teacher and students in class IX.3 Students at SMP Negeri 2 Bontoramba Subdistrict of Jeneponto District with the total of 26 persons. The instruments of the research were observation sheets for the teachers and students, learning result test, and documentation. Data analysis  technique used is quantitatively descriptive with percentage.            The result of the first cycle test reveals that the average score achieves 69,69 which is in medium category. Out of 26 students,16 students (61,5%) had successfully reached the learning completeness and 10 students (38,5%) had not completed. The result of the secon cycle test indicates that the average score achieves 79,04 which is in very high category. Out of 26 students, 26 students (100%) had successfully achieved the learning completeness.            The results of the research showed that there was an increase in the results of learning Social Sciences  of Class IX.3 student at SMP Negeri 2 Bontoramba in Jeneponto District after implementedCooperative Learning Model of Explicit Instruction Type.Keywords :   learning outcomes, student activities, teacher activities.Cooperative Learning Model of Explicit Instruction Type.
Hubungan Pengetahuan dan Sikap Keamanan Pangan Dengan Perilaku Pembelian Jajanan Online Siswa SMA Labschool Rawamangun Rizqi Yoman Pratama; Alsuhendra Alsuhendra; Ridawati Ridawati
Jurnal Andaliman: Jurnal Gizi Pangan, Klinik dan Masyarakat Vol 3, No 1 (2023): : EDISI JULI
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jgpkm.v3i1.43894

Abstract

Anak usia sekolah menengah cenderung mempunyai kebiasaan membeli makanan ringan atau jajanan terutama pada masa pandemi Covid-19. Anak usia sekolah menengah yang sudah mengenal teknologi dapat membeli jajanan secara online yang dikehendaki. Penelitian ini bertujuan untuk menganalisis hubungan pengetahuan dan sikap tentang keamanan pangan dengan perilaku pembelian makanan jajanan secara online oleh siswa SMA Labschool Rawamangun pada masa pandemi Covid-19 tahun 2021. Metode penelitian yang dilakukan adalah metode analisis data sekunder yang memanfaatkan data kuantitatif maupun kualitatif yang sudah ada untuk menemukan permasalahan baru atau menguji hasil penelitian terdahulu. Sampel penelitian ini adalah siswa SMA Labschool Rawamangun sebanyak 30 responden. Data diambil berdasarkan data penelitian Alsuhendra tahun 2021 terkait tingkat pengetahuan, kepedulian dan sikap siswa SMA di Jakarta Timur tentang keamanan pangan dan hubungannya dengan perilaku pembelian makanan jajanan secara pesan antar dalam jaringan (daring). Hasil penelitian dari 30 responden menunjukkan persentase pengetahuan tentang keamanan pangan baik sebanyak 70%, sementara sikap tentang keamanan pangan yang baik 90% dan perilaku pembelian makanan jajanan secara online pada masa pandemi Covid-19 yang baik sebesar 50%. Hasil uji korelasi menunjukkan terdapat hubungan yang signifikan antara pengetahuan dan sikap tentang keamanan pangan dengan perilaku pembelian makanan jajanan secara online oleh siswa SMA Labschool pada masa pandemi Covid-19 (rhitung = 0,615; koefisien determinasi  37,8%). Hasil penelitian diharapkan siswa SMA Labschool Rawamangun mempertahankan atau meningkatkan pengetahuan dan sikap tentang keamanan pangan dalam berperilaku saat membeli jajanan secara online terlebih setelah masa pandemi Covid-19 selesai agar terhindar dari jajanan tidak aman.
Pengaruh Marinasi Kulit Pisang Pada Olahan Daging Sapi Terhadap Kualitas Fisik dan Daya Terima Konsumen Raihan Anugerah Pratama; Alsuhendra Alsuhendra; Ridawati Ridawati
Garina Vol. 16 No. 1 (2024): Juni : Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v16i1.113

Abstract

Abstract: This study aims to identify the effect of marination with Musa Paradisiaca L. (kepok) peel, Musa Acuminata Linn. (barangan), and Musa Paradisiaca L. Var Sapientum (raja bulu) on processed beef products on physical quality (tenderness) and consumer acceptability. The method used was experimental. The research was conducted at the State University of Jakarta with a sample of 30 Education of Culinary Arts students who were moderately trained panelists. Based on the statistical hypothesis test with the Friedman test, it can be seen that all aspects (color, taste, aroma and texture) are not affected by marination treatment in processed beef products on consumer acceptance. Based on the results of Anova calculation on physical quality test, there is a real difference in banana peel marination treatment on the level of meat tenderness.
Pengaruh Persentase Penambahan Mayonnaise Pada Pembuatan Sambal Mayo-Matah Terhadap Lama Penyimpanan Dan Daya Terima Konsumen Di Kitcheroo Cafe Siti Hadiyya Yasmin; Ridawati Ridawati; Guspri Devi Artanti
Garina Vol. 16 No. 1 (2024): Juni : Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v16i1.115

Abstract

This study aims to identify the length of storage and consumer acceptance of complementary foods, namely chili sauce matah which has been given a percentage of mayonnaise as much as 10%, 20% and 30%. And this fusion food chili sauce is called mayo-matah. This research uses a quantitative approach with a survey method. This research was conducted at Kitcheroo Café. The samples of this study were 4 Culinary Education Expert Panelists and 30 Kitcheroo Cafe Customers using the data statistical analysis method, namely the Friedman test. The Friedmen test is used because the data in this study are categorical and it is more appropriate to use non-parametric statistical tests. seen all aspects (lemongrass aroma, citrus leaf aroma, creamy texture, acidity level and spiciness level) and aspects of the level of preference for consumer acceptance. The results of the validation test stated that there was an influence on the creamy texture aspect and the level of spiciness in the mayo-matah sauce which was given a percentage of mayonnaise as much as 10%, 20%, and 30%.
Pengaruh Metode Pembuatan yang Berbeda terhadap Mutu Sensoris Roti Bluder Felicia Andriani; Cucu Cahyana; Ridawati Ridawati
Garina Vol. 16 No. 2 (2024): Desember : Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan De
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v16i2.125

Abstract

This research aims to identify the effect of different manufacturing methods on the sensory quality of bloeder bread. The method used is experimental. This research was conducted at Jakarta State University with a sample of 45 Culinary Education students who were somewhat trained panelists. Based on the Kruskal Wallis test, it can be concluded that there is an influence of different methods of making bloeder bread on the volume and crust aspects of the bread. Meanwhile, there was no real influence on aspects of upper skin color, skin characteristics, aroma, crumb pores, crumb color, crumb texture, taste and chewing quality.
Pengaruh Penggunaan Sari Kluwek pada Pembuatan Bakpao Terhadap Kualitas Organoleptik Bella Ariani Putri Amir; Ridawati Ridawati; Cucu Cahyana
Garina Vol. 16 No. 2 (2024): Desember : Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan De
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v16i2.127

Abstract

The aim of this research was to analyze the effect of using kluwek juice on organoleptic quality of bakpao. This research used an experimental method, with the aim of obtaining the best bakpao formula with the addition of kluwek juice. In this research, experiments were carried out with different formulations, 7.5%, 10% and 12.5%. This research was carried out with the aim of determining the influence of Organoleptic Quality on the organoleptics quality of bakpao which includes aspects of pores, top surface, color, aroma, texture, sweetness and bitterness. The results of the organoleptic assessment, the percentage of kluwek juice was 7.5%, 10% and 12.5% regarding organoleptic quality in the aspects of pores, top surface, color, aroma, texture, sweetness and bitterness, there were no significant differences.
Co-Authors Alsuhendra Alsuhendra Annas, Suwardi Bella Ariani Putri Amir Cucu Cahyana Felicia Andriani Guspri Devi Artanti Muh Yahya Raihan Anugerah Pratama Rizqi Yoman Pratama Saripuddin D Siti Hadiyya Yasmin