Article Per Year (5 Year)
p-Index From 2021 - 2026
1.182
P-Index
This Author published in this journals
All Journal JURNAL PENELITIAN ILMU PENDIDIKAN JIPTEK : Jurnal Ilmiah Pendidikan Teknik dan Kejuruan Jurnal Ilmu Pangan dan Hasil Pertanian JURNAL KEPEMIMPINAN DAN PENGURUSAN SEKOLAH Jurnal Manajemen Pendidikan PEDAGOGIA EDUFORTECH Indonesian Food Science and TechnologyJournal
Rahayu, Dwi Lestari
Universitas Pendidikan Indonesia
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Education Engineering Mechanical Engineering Public Health Other

Published : 17 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 17 Documents
Search

 1   2 
Producing Kombucha Beads by Spherification: Effect of Alginate Concentration on Release Behavior and Physical Characteristics Cakrawati, Dewi; Tresuwan, Khemapas; Rahayu, Dwi Lestari; Sulastri, Afianti; Handayani, Mustika Nuramalia; Sugiarti, Yatti; Tanesha, Josephine
Indonesian Food Science and Technology Journal Vol. 8 No. 2 (2025): Volume 8 Number 2, July 2025 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v8i2.38297

Abstract

Abstract— The consumption of kombucha has been increasing in recent years due to its health benefits. However, its strong and distinctive flavor can be a limiting factor for consumer acceptance. Therefore, producing kombucha beads through spherification provides an alternative method of consuming kombucha. This study investigated the effect of sodium alginate (SA) concentration on the release of total phenolic content, reducing sugar, and antioxidant capacity from kombucha beads. Additionally, the stability of kombucha beads in simulated gastric juice was investigated in terms of viable bacteria.  The microstructure of kombucha beads was investigated using a scanning electron microscope (SEM). The result showed that kombucha beads produced tear-shaped beads. Increasing the concentration of sodium alginate led to an increase in the size and hardness of the kombucha beads (P < 0.05). However, increasing the concentration of sodium alginate did not affect the release of total phenolic content, reducing sugar and antioxidant capacity (P ≥ 0.05). Interestingly, 1% SA-kombucha beads had the highest viability of bacteria (P < 0.05) after low pH simulation compared to 2% to 5% SA-kombucha beads. SEM analysis revealed that kombucha beads had cavities and deposits of NaCl at 2% and higher concentrations of sodium alginate. While the FTIR spectra showed that no new peaks were generated in the kombucha beads, stretching peaks were observed at 3000-3500 cm-1. This study highlighted the potential of alginate beads for encapsulating polyphenolic compounds as an innovative approach for food applications. Further study is needed to understand the release behavior of probiotic microorganisms in kombucha during digestion.
ANALISIS FAKTOR-FAKTOR YANG MEMENGARUHI PERENCANAAN STRATEJIK DI SDN RANCAEKEK 05 KABUPATEN BANDUNG Komara, Endang; Siti Muthia, Derifa; Agustendra, Apen; Lestari, Rahayu Dwi
Jurnal Kepemimpinan dan Pengurusan Sekolah Vol. 10 No. 3 (2025): September (Regular Issue)
Publisher : STKIP Pesisir Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34125/jkps.v10i3.744

Abstract

This article examines the learning design of Islamic Religious Education (PAI) based on democratic and multicultural values, which can be the answer to the identity crisis experienced by the younger generation in the modern era. In the midst of the influence of globalization, technological development, and increasingly complex cultural and religious diversity, religious education is required to be more than just conveying doctrine. This approach offers learning experiences that encourage active participation, open dialogue, and reflection on students' social reality. Using a qualitative approach, this research was conducted through literature studies and case studies in schools that apply democratic values in Islamic education learning. The results show that this learning model is able to create an inclusive classroom atmosphere, strengthen a sense of empathy, and shape the character of students who are open to differences. The role of the teacher also becomes very important, namely as a value companion and dialogue facilitator, not just a text teacher. Although promising, the implementation of this approach still faces obstacles such as limited teacher understanding, lack of policy support, and lack of contextualized teaching materials. Therefore, cross-stakeholder cooperation is needed to ensure that religious learning is able to form a generation that is religious, tolerant, and ready to coexist in a diverse society.
MANAJEMEN KEPEMIMPINAN KEPALA SEKOLAH DALAM MENINGKATKAN KINERJA GURU DI ERA DIGITAL Suherman, Maman; Subandi, Subandi; Lestari, Rahayu Dwi; Muthia, Derifa Siti; Agustendra, Apen
Jurnal Manajemen Pendidikan Vol. 10 No. 3 (2025): Regular Issue
Publisher : STKIP Pesisir Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34125/jmp.v10i3.735

Abstract

The rapid development of information technology in the digital era demands that teachers integrate technology into the learning process. This challenge not only requires technical skills but also a high level of work motivation. This study aims to describe and analyze the influence of the principal’s transformational leadership in enhancing teacher work motivation at SDN Rancaekek 05 in the digital era. This research employs a qualitative approach using a case study method. Data were collected through in-depth interviews, participatory observations, and document analysis. Informants included the principal, teachers, and other educational staff. The findings reveal that the principal acts as a transformational leader through four key dimensions: setting an example and providing positive influence, delivering an inspiring vision, encouraging innovation in facing digital challenges, and attending to the individual needs and potential of teachers. Strategies implemented include technology training, teacher rewards, and open, participatory communication. This study highlights how transformational leadership can practically foster an adaptive work culture and enhance teachers’ professional motivation amid the challenges of the digital age, particularly in public elementary schools operating with limited resources.
Perbandingan Penambahan Ekstrak Teh pada Karakteristik Kimia Caspian Sea Yoghurt maharani, shinta; Rahayu, Anita; Azizah, Dewi Nur; Rahayu, Dwi Lestari
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 3, No 2 (2019)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v3i2.5072

Abstract

Yoghurt merupakan susu fermentasi yang manfaat yang baik untuk tubuh. Adanya penambahan antioksidan seperti senyawa polifenol dari berbagai variasi air seduhan teh dapat memberikan dampak yang lebih baik bagi tubuh.Tujuan penelitian ini adalah untuk mengetahui perubahan karakteristik kimia Caspian Sea Yoghurt yang ditambah dengan air seduhan teh hijau, hitam dan putih. Penelitian ini dilakukan dengan 7 perlakuan terhadap variasi teh yang ditambahkan pada yoghurt yaitu 10% air seduhan teh hijau (10g teh/100ml air), 50% air seduhan teh hijau (5g teh/100ml air), 10% air seduhan teh hitam, 50% air seduhan teh hitam, 10% air seduhan teh putih, 50% air seduhan teh putih dan yoghurt tanpa penambahan teh. Fermentasi dilakukan pada suhu ± 30oC selama 12 jam. Hasil penelitian menunjukkan bahwa penambahan air seduhan teh dan lama waktu fermentasi berpengaruh nyata terhadap kadar asam laktat, nilai pH dan kadar polifenol pada yoghurt teh. Makin banyak penambahan air seduhan teh maka kadar asam laktat dan pH yoghurt akan semakin rendah, namun kadar polifenol akan semakin tinggi. Sedangkan untuk waktu fermentasi, makin lama waktu fermentasi maka pH yoghurt akan semakin rendah sedangkan kadar asam laktat semakin tinggi. Kadar polifenol tertinggi terdapat pada yoghurt dengan penambahan air seduhan teh hijau sedangkan kadar polifenol terendah terdapat pada yogurt dengan penambahan air seduhan teh putih.
KEPEMIMPINAN TRANSFORMASIONAL KEPALA SEKOLAH DALAM MENINGKATKAN KEDISIPLINAN GURU DI SEKOLAH (STUDI KASUS DI SDN RANCAEKEK 05 KABUPATEN BANDUNG) Hidayat, Ayi Najmul; Agustendra, Apen; Lestari, Rahayu Dwi; Muthia, Derifa Siti
Jurnal Kepemimpinan dan Pengurusan Sekolah Vol. 10 No. 3 (2025): September (Regular Issue)
Publisher : STKIP Pesisir Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34125/jkps.v10i3.745

Abstract

This study aims to gain an in-depth understanding of the role of transformational leadership of school principals in improving teacher discipline in elementary schools. The background of this research is the importance of teacher discipline in creating a positive school culture and quality learning, despite the fact that some teachers remain inconsistent in complying with school rules and carrying out their duties properly. This research employed a descriptive qualitative approach conducted at SD Negeri Rancaekek 05, Bandung Regency. Data were collected through in-depth interviews, participatory observations, and documentation. Informants included the school principal, teachers, and educational staff, selected through purposive sampling. Results: The findings reveal that principals who adopt transformational leadership styles are able to improve teacher discipline through four key dimensions: serving as role models (idealized influence), inspiring motivation and vision (inspirational motivation), encouraging innovation (intellectual stimulation), and providing individualized support (individualized consideration). This leadership approach emphasizes not only adherence to rules but also the internal motivation of teachers and the creation of a supportive working environment.
Flipped Book Based E-Module Interactive to Develop Meat Processing Technology Learning Media Cakrawati, Dewi -; Fitri, Dewi -; Rahayu, Dwi Lestari
JIPTEK: Jurnal Ilmiah Pendidikan Teknik dan Kejuruan Vol 17, No 1 (2024): January
Publisher : Faculty of Teacher Training and Education Universitas Sebelas Maret Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jiptek.v17i1.74969

Abstract

The application of interesting learning media during the learning process is important to increase student enthusiasm which leads to increasing students’ cognitive results.  This study aimed to develop meat processing technology learning media using a flipped-book based e-module interactive. Meat processing technology was one of the subjects for students in class XI Agribusiness vocational high school. The learning media was developed based on the research and development method by applying the ADDIE model that consists of five steps: Analysis, Design, Development, Implementation dan Evaluation. The learning media was validated by judgment experts namely computer teacher, language teacher, and subject-related teacher. The instruments used for validation were questionnaires with a Likert scale from 1-to 4.  Judgment expert validation showed the learning media was qualified based on content (95.45%), language (95.83%), and features (86.67%). Features of media had the lowest grade according to judgment experts since several improvements were needed namely repairing the media cover, changing the font color to brighter color, give different colors to the font to differentiate the menu in the e-module. The media was improved based on suggestions from judgment experts before being used as learning media for meat processing technology subjects.
Using technology for formative assessment in food preservation learning Nani Yuliani; Yatti - Sugiarti; Dwi Lestari Rahayu
Jurnal Penelitian Ilmu Pendidikan Vol. 13 No. 2 (2020): July–December
Publisher : Fakultas Ilmu Pendidikan, Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jpipfip.v13i2.32555

Abstract

Abstract The research aims to determine the cognitive and affective aspects of learning outcomes on food preservation learning that applies formative assessment using Plickers app. The study used quasi experimental method with non equivalent control group design. The research sample consisted of 22 students as an experimental class and 22 students as a control class. Measurement of learning outcomes of cognitive aspects was based on the reults of the pretest and posttest. Measurement of learning outcomes for affective aspects was based on the results of assessment of indicators of visual, verbal, listening, drawing, writing, motor, mental, and emotional activity. The results showed that the experimental group that implemented formative assessment using the Plickers app had cognitive learning outcomes better than the control class. The average score of the N-Gain experiment class was 0.486 (in the medium category), while the control class was 0,266 (in the low category). The average results of the indicators assessment of affective aspects on the experiment class was in a very good category whereas the control class was in a good category. Applying formative assessments with the Plickers app not only provides assessments but also increases student learning activities and involvement in the learning process. Penilaian formatif menggunakan teknologi pada materi pengawetan bahan panganPenelitian ini bertujuan untuk mengetahui hasil belajar pada aspek kognitif dan afektif siswa pada pembelajaran materi pengawetan bahan pangan yang menerapkan formative assessment menggunakan aplikasi Plickers. Penelitian menggunakan quasi experimental method dengan non equivalent control group design. Sampel penelitian terdiri dari 22 siswa sebagai kelas eksperimen dan 22 siswa sebagai kelas kontrol. Pengukuran hasil belajar aspek kognitif dilakukan berdasarkan hasil pre-test dan post-test. Pengukuran hasil belajar aspek afektif didasarkan pada hasil penilaian indikator aktivitas visual, lisan, mendengarkan, menggambar, menulis, motorik, mental, dan emosional. Hasil penelitian menunjukkan bahwa kelas eksperimen yang menerapkan formative assessment menggunakan aplikasi Plickers memiliki hasil belajar pada aspek kognitif yang lebih baik dari kelas kontrol. Nilai rata-rata N-Gain kelas eksperimen adalah 0,486 (kategori sedang) sedangkan pada kelas kontrol adalah 0,266 (kategori rendah). Rata-rata penilaian indikator hasil belajar aspek afektif kelas eksperimen berada pada kategori sangat baik sedangkan kelas kontrol berada pada kategori baik. Penerapan penilaian formatif dengan aplikasi selain memberikan penilaian juga meningkatkan aktivitas belajar dan keterlibatan siswa.
Co-Authors Afianti Sulastri, Afianti Agustendra, Apen Al Hajar, Maulana Noor Fajri Andriastuti, Primasti Alya Anita Rahayu Anzalina, Ghina Ayi Najmul Hidayat Cakrawati, Dewi - Desyandri Desyandri Dewi Cakrawati Dewi Nur Azizah Endang Komara Febia Andriani Fitri, Dewi - Liawati, Lia Maharani, Eka Maman Suherman Mulyana, Hilma Putri Mustika Nuramalia Handayani Muthia, Derifa Siti Nani Yuliani Nazwa, Intannisa Sari, Gita Puspita Shinta Maharani Siti Muthia, Derifa Subandi Subandi Sya'adah, Siti Asiah Tanesha, Josephine Tresuwan, Khemapas Yani Achdiani Yatti Sugiarti, Yatti