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All Journal bionature Nanggroe: Journal Of Scholarly Service Nanggroe: Journal of Scholarly Service
Humardani, Ryan
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Penerapan Strategi Pemecahan Masalah Wankat & Oreovocz terhadap Hasil Belajar Siswa dalam Mata Pelajaran Biologi Kelas X SMAN 1 Sungguminasa Kabupaten Gowa. Humardani, Ryan
bionature Vol 17, No 1 (2016): April
Publisher : Fakultas MIPA UNM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (443.552 KB) | DOI: 10.35580/bionature.v17i1.2590

Abstract

Penelitian ini bertujuan untuk mengetahui adanya perbedaan antara hasil belajar biologi siswa kelas X SMA Negeri 1 Sungguminasa  yang menggunakan strategi pemecahan masalah Wankat dan Oreovocz dengan siswa yang tanpa penerapan strategi pemecahan masalah Wankat dan Oreovocz. penelitian ini adalah penelitian eksperimen semu (quasy experimental) dengan desain penelitian Posttest-Only Control Design. Populasi adalah seluruh Siswa Kelas X SMA yang berjumlah 303 orang dan sampel sebanyak 82 orang. Instrumen penelitian yang digunakan berupa tes hasil belajar Biologi dan angket yang dianalisis menggunakan statistik deskriptif dan analisis statistik inferensial. Berdasarkan data hasil penelitian, skor hasil belajar biologi Siswa yang mengikuti pelajaran dengan penerapan strategi pemecahan masalah Wankat & Oreovocz mempunyai rata-rata 86 sedangkan skor hasil belajar biologi Siswa yang mengikuti pelajaran tanpa penerapan model strategi pemecahan masalah Wankat & Oreovocz  mempunyai rata-rata 58. Hasil analisis statistik inferensial (uji-t) diperoleh thitung 10 lebih besar dari ttabel 2,021 sehingga Ho ditolak dan  H1 diterima. Jadi penerapan strategi pemecahan masalah Wankat & Oreovocz dapat meningkatkan hasil belajar Biologi siswa kelas X SMA Negeri 1 Sungguminasa Kab.Gowa.Kata kunci: Hasil Belajar Biologi, Strategi Pemecahan Masalah Wankat dan Oreovocz
Pelatihan Pembuatan Tempe Berbahan Dasar Kacang Merah Dalam Upaya Meningkatkan Minat Berwirausaha Mahasiswa Oktarina, Harti; Aswad, Sitti Hajar; Athirah, Putri; Humardani, Ryan
Nanggroe: Jurnal Pengabdian Cendikia Vol 3, No 4 (2024): Juli
Publisher : Yayasan Daarul Huda Kruengmane

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.13274468

Abstract

This training on making tempeh from red beans aims to increase students' interest in entrepreneurship. Red bean tempeh is an innovative product that has great market potential, considering its nutritional content and health benefits. This activity is carried out with a participatory approach that directly involves students in the process of making tempeh, starting from preparing ingredients, fermentation process, to packaging. The results of this training showed that students' practical skills increased, as well as opening their insights into business opportunities in the food industry. Thus, this training encourages students to be more courageous in entrepreneurship and create locally-based healthy food products.
Pelatihan Pembuatan Tempe Berbahan Dasar Kacang Merah Dalam Upaya Meningkatkan Minat Berwirausaha Mahasiswa Oktarina, Harti; Aswad, Sitti Hajar; Athirah, Putri; Humardani, Ryan
Nanggroe: Jurnal Pengabdian Cendikia Vol 3, No 4 (2024): Juli
Publisher : Yayasan Daarul Huda Kruengmane

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.13274468

Abstract

This training on making tempeh from red beans aims to increase students' interest in entrepreneurship. Red bean tempeh is an innovative product that has great market potential, considering its nutritional content and health benefits. This activity is carried out with a participatory approach that directly involves students in the process of making tempeh, starting from preparing ingredients, fermentation process, to packaging. The results of this training showed that students' practical skills increased, as well as opening their insights into business opportunities in the food industry. Thus, this training encourages students to be more courageous in entrepreneurship and create locally-based healthy food products.
Co-Authors Aswad, Sitti Hajar Athirah, Putri Oktarina, Harti