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All Journal Berkala Ilmiah Pendidikan Biologi (BioEdu) Bioedukasi: Jurnal Pendidikan Biologi
Sutiyanti, Ekris
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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 RECYCLE WASTE MODULE BASED ON ECOPRENEURSHIP TO INCREASE THE ENTREPRENEURIAL INTEREST Sutiyanti, Ekris; Budijastuti, Widowati
Berkala Ilmiah Pendidikan Biologi (BioEdu) Vol 7 No 3 (2018)
Publisher : Program Studi Pendidikan Biologi, FMIPA, Universitas Negeri Surabaya

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Abstract

Learning goals achievement based on the 2013 curriculum, students need a learning program with soft skill development that should be trained. One of the soft skills that students need is the entrepreneurial skill. Entrepreneurial education applies the principle of entrepreneurship through ecology learning (ecopreneurship). This research aimed to describe the effectiveness of recycling waste module based on ecopreneurship to increase entrepreneurial interest. This research used a 4D model. The trials activity was limited to 20 students X grade in SMA Negeri 1 Kedamean. The research design was a pretest-posttest control group design. The data collection technique used: (1) ratting score questionnaire; (2) qualitative responses questionnaire. The research data was analyzed by (1) Gain score; (2) descriptive qualitative. The research result: (1) Increased entrepreneur interest of students after using ecopreneurship module with an average score of Gain score 0.31 with the medium category; 2) Students response to ecopreneurship module was very good with an average value of 98.75%. Key Words: Module, ecopreneurship, entrepreneurial interest, waste recycle .
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 Martika, Shinta Dwi sa'diyah, rizqa damas WIDOWATI BUDIJASTUTI Yuktika, Siti