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All Journal bionature Biosel: Biologi Science and Education Biopendix: Jurnal Biologi, Pendidikan dan Terapan BIOEDUPAT: Pattimura Journal of Biology and Learning Munggai: Jurnal Ilmu Perikanan dan Masyarakat Pesisir Rumphius Pattimura Biological Journal PEDAGOGIC: Indonesian Journal of Science Education and Technology Jurnal Pengabdian kepada Masyarakat Arumbai Honoli of Journal Primary Teacher Education Jurnal Pengabdian kepada Masyarakat Arumbai
Tuaputty, Hasan
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Journal : Rumphius Pattimura Biological Journal

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INTEGRATION OF PROJECT BASED LEARNING (PjBL) AND PICTURE AND PICTURE (PaP) LEARNING MODELS ON PROCESS SKILLS, CRITICAL THINKING AND LEARNING OUTCOMES OF CLASS X IPA STUDENTS AT SMA MUHAMADIYAH MASOHI AND SMA NEGERI 15 CENTRAL MALUKU Tuanany, Nahriah; Wael, Syahran; Tuaputty, Hasan
RUMPHIUS Vol 5 No 1 (2023): RUMPHIUS Pattimura Biological Journal
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/rumphiusv5i1p007-011

Abstract

Project based learning (PjBL) is a learning model that uses problems as a first step in collecting and integrating new knowledge based on real experience, Picture and picture (PaP) is a model using media in the form of images so that students are more focused and learning conditions pleasant. Integration between these two learning models to complement each other's strengths and cover each other's weaknesses so that what is expected after the learning process can be achieved, Integration of project based learning (PjBL) and Picture and Picture (PaP) learning models as independent variables, process skills, critical thinking and learning outcomes as the dependent variable. The aim of the study was to determine the effect of the integration of Project Based Learning (PjBL) and Picture and Picture (PaP) learning models on the ability of processing skills, critical thinking and learning outcomes of class X IPA SMA Muhamadiyah Masohi and SMA Negeri 15 Maluku Tengah. The research method is Quasi Experiment with 2 control classes (lecture method), 2 experimental classes (PjBL & PaP integration). The results showed that there was an increase in learning outcomes (87.08), process skills (85.14) critical thinking (84.20) students of class X IPA SMAN 15 Maluku Tengah, increased learning outcomes (83.10), process skills (83 .93), critical thinking (80.00) class X IPA SMA Muhamadiyah Masohi. The LSD test shows that there is an effect of integration of PjBL & PaP on process skills with critical thinking (0.020) Class X IPA 2 SMA Muhamadiyah Masohi, there is an effect of integration of PjBL & PaP on process skills with learning outcomes (0.014), and on learning outcomes with critical thinking (0.030). The conclusion is that there is an influence of the integration of Project Based Learning (PjBL) and Picture and Picture (PaP) learning models on the ability of processing skills, critical thinking and learning outcomes of class X IPA SMA Muhamadiyah Masohi and SMA Negeri 15 Maluku Tengah.
Utilization of Sea Cucumber (Holothuria scabra) for Nutritious and Healthy Food Consumption in the Maluku Community Tuaputty, Hasan; Leiwakabessy, Fredy; Wael, Syahran
RUMPHIUS Vol 7 No 2 (2025): RUMPHIUS Pattimura Biological Journal
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/rumphiusv7i2p119-127

Abstract

Types of sea cucumbers consumed by communities in the Maluku region are primarily Bohadschia bivittata, Holothuria scabra, and Pentamera calcigera, which are found in sandy substrates, hence referred to as "sandy sea cucumbers." Proximate analysis results show the highest protein content at 6.19% in Pentamera calcigera and the lowest at 5.24% in Holothuria scabra. The highest fat content is 0.71% in Bohadschia bivittata, and the lowest is 0.55% in Pentamera calcigera. The highest ash content is 3.29% in Bohadschia bivittata, and the lowest is 3.10% in Pentamera calcigera. The highest moisture content is 90.65% in Bohadschia bivittata, while Holothuria scabra has nutritional values between the other two species. A significant relationship exists between knowledge and skills in managing nutritious meal preparation, as indicated by an R² value of 0.961. This suggests that 96.1% of the community's skill in preparing nutritious and healthy meals from sandy sea cucumbers is influenced by their knowledge, with only 3.99% attributed to other factors. In other words, the higher the community's knowledge about sea cucumbers as a nutritious and healthy food source, the better their skills in preparing nutritious meals.
Co-Authors Alhamid, Jaffira Salma Alimudi, Saiful ARINI, INE Dominggus Rumahlatu Erbabley, Adriana Farida Bahalwan Fredy Leiwakabessy Kilay, Netty Charla Kurnia, Tri Santi Kuway, Cresensia Latupeirissa, Louvenska Latupeirissa, Louvenska Nona Liline, Sintje Louhenapessy, William George M. Muskitta, Marike Nanda, Dea Ariska Pamela Mercy Papilaya, Pamela Mercy Parry, Cornelia Rehatta, Geradin Rehena, Johanis Fritzgal Renyaan, Angelica Jenita Felisitas Rumodar, Sehat Salamanu Salmanu, Sriyanti Imelda A Salmanu, Sriyanti Imelda Aksamina Smith, Alwi Syahran Wael Tahapary, Rian Tuanakotta, Risca M Tuanany, Nahriah Tuapattinaya, Prelly Wairisal, Paulus Liberthy Wakang, Anisa Walsen, Patresya Salomina Wattimury, Ince