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All Journal JURNAL ILMIAH PENDIDIKAN FISIKA AL BIRUNI TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian
Wijaya, Karina
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Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Education Electrical & Electronics Engineering Physics

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How to Stimulate Student's Critical Thinking Skill on Learning Electrical Conversion Energy? Suyanto, Eko; Wijaya, Karina; Maulina, Hervin; Andra, Doni
Jurnal Ilmiah Pendidikan Fisika Al-Biruni Vol 10 No 1 (2021): Jurnal Ilmiah Pendidikan Fisika Al-Biruni
Publisher : Universitas Islam Negeri Raden Intan Lampung, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24042/jipfalbiruni.v10i1.7197

Abstract

One alternative for students to actively participate in education is to teach material through a practicum with a thermal-electric energy conversion tool equipped with Student Worksheet (SW). This matter shows that SW is a crucial subject to develop. This research aims to develop SW to stimulate students' critical thinking skills in the heat-electric energy conversion material. The research design used is ADDIE. The validity test instrument measures the validity of the SW by the expert and the small group test. The validity test results and the small group test show that the developed SW is valid and able to stimulate critical thinking skills so that the resulting SW is suitable to be used as an alternative moderate in learning material for thermal-electric energy conversion.
Karakteristik kimia dan organoleptik set yoghurt buah campolay (Pouteria Campechiana) dengan variasi lama inkubasi Wijaya, Karina
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 17 No 1 (2026)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/285gpj37

Abstract

Campolay fruit yoghurt set is a fermented milk drink that is beneficial for the body because it contains various nutrients. This research aims to determine the effect of variations in incubation time on the chemical and organoleptic characteristics of Campolay fruit yoghurt sets and to determine the best incubation time for yoghurt sets that meet SNI. This research used a Completely Randomized Design (CRD) with 4 treatment levels and 3 repetitions, namely P1 (incubation time for 5 hours), P2 (incubation time for 6 hours), P3 (incubation time for 7 hours), P4 (incubation time for 8 hours). The results showed that variations in incubation time had a significant effect on the water, fat, vitamin C, protein and lactic acid content but had no significant effect on the ash content and organoleptic values of the attributes of taste, aroma, color, appearance and the overall set of Campolay fruit yoghurt. The treatment for varying the incubation length of the best Campolay fruit yoghurt set is the P4 treatment (incubation time 8 hours) which produces a yoghurt set with chemical characteristics in the form of water content of 69.16%, ash content of 0.96%, fat of 2.18%, vitamin C 42, 16 mg/100gr, protein 3.21%, lactic acid 0.47% and organoleptic attributes color 2.20 (like), Aroma 2.68 (rather like), taste 2.52 (like), appearance 2.44 ( like), overall 2.46 (somewhat like).  
Co-Authors Andra, Doni Eko Suyanto Hervin Maulina, Hervin