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All Journal Berkala Ilmiah Pendidikan Biologi (BioEdu) Bioedukasi: Jurnal Pendidikan Biologi
Martika, Shinta Dwi
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Education Immunology & microbiology Languange, Linguistic, Communication & Media

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THE EFFECTIVENESS OF HANDS ON AND MINDS ON STUDENT WORKSHEET ON CELL MATERIAL TO TRAIN THE SCIENTIFIC PROCESS SKILLS OF XI GRADE Martika, Shinta Dwi; Budijastuti, Widowati
Berkala Ilmiah Pendidikan Biologi (BioEdu) Vol 7 No 2 (2018)
Publisher : Program Studi Pendidikan Biologi, FMIPA, Universitas Negeri Surabaya

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Abstract

Scientific process skills need to be mastered by students to strengthen the knowledge and understandingthe scientific theories and concepts. Hands on and minds on is an appropriate approach to trained thescientific process skills. This research aimed to describe the effectiveness of Hands On and Minds Onstudent worksheet on Cell material to train the scientific process skills of XI grade. This research was adevelopmental research which used the 4D development model (Define, Design, Develop andDiseminate). But, in this study carried out only until the stage of development (develop) and not doingdisseminate (disseminate). The trial of this research was implemented to 20 students of SMA Negeri 1Prambon in April-May 2018. The effectiveness of this worksheet which reviewed from test result andstudents‟ responses showed very good with the students' average score percentage mastery in scientificprocess skills is 100% and 90.45% of students responded positively. Based on the data, it can beconcluded that Hands On and Minds On student worksheet on Cell material to train the scientific processskills of XI grade is effective so it can be used in the teaching and learning process.Keywords: Effectiveness, Hands On, Minds On, Scientific Process Skills, Cell Material.
Pengaruh Variasi Konsentrasi Garam terhadap Kualitas Fermentasi Udang yuktika, siti; sutiyanti, ekris; dhewi, endha sukma; martika, shinta dwi; sa'diyah, rizqa damas
Bioedukasi: Jurnal Pendidikan Biologi Vol 10, No 2 (2017): Bioedukasi: Jurnal Pendidikan Biologi
Publisher : Department of Biology Education Faculty of Teacher Training and Education Sebelas Maret Un

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (329.568 KB) | DOI: 10.20961/bioedukasi-uns.v10i2.11568

Abstract

AbstractShrimp is one source of protein that people like. Shrimps have major weaknesses that are susceptible to decay due to physiological, mechanical, and microbiological influences. One effort to process and preserve the simple and easy fishery is fermentation. The salt concentration used in shrimp fermentation greatly determines the quality of the shrimp. The purpose of this study was to determine the effect of salt concentration (20%, 25% and 30%) on shrimp fermentation process for seven days. The method used in this study is experimental and the parameters used in this research are temperature, pH, total organic acid, microbiological analysis and organoleptic test (including aroma, taste and texture). The results show that shrimp fermentation with 25% concentration has the best quality compared to shrimp fermentation that use concentration 20% and 30%.Keywords: shrimp, fermentation, salt concentration. 
Co-Authors Dhewi, Endha Sukma sa'diyah, rizqa damas Sutiyanti, Ekris WIDOWATI BUDIJASTUTI Yuktika, Siti