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Putri, Rizky Febriyani
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Kemampuan guru fisika dalam menerapkan model-model pembelajaran pada Kurikulum 2013 serta kendala-kendala yang dihadapi Putri, Rizky Febriyani; Jumadi, Jumadi
Jurnal Inovasi Pendidikan IPA Vol 3, No 2: October 2017
Publisher : Faculty of Mathematics and Natural Sciences, Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jipi.v3i2.8636

Abstract

Penelitian ini bertujuan untuk: (1) mendeskripsikan kemampuan guru Fisika SMA Negeri di Kabupaten Sleman dalam merencanakan dan melaksanakan pembelajaran dengan model-model yang ditentukan pada Kurikulum 2013, dan (2) mengidentifikasi kendala-kendala yang dihadapi guru Fisika dalam menerapkan model-model pembelajaran yang ditentukan pada Kurikulum2013.  Penelitian ini merupakan penelitian survei dengan menggunakan pendekatan deskriptif kuantitatif. Hasil penelitian ini menunjukkan bahwa: (1)  kemampuan guru merencanakan dan melaksanakan pembelajaran masuk kategori baik, dan (2) kendala yang dihadapi guru yaitu pada perubahan format RPP, alokasi waktu untuk melaksanakan model pembelajaran pada Kurikulum 2013, dan pelaksanaan penilaian kompetensi sikap. Senior High School Physics Teacher’s Ability to Apply The Learning Models of 2013 Curriculum and the Obstacles Faced AbstractThis study aimed to: (1) describe the senior high school Physics teacher’s ability in Sleman to plan and implement the learning models of the 2013 Curriculum, and (2) identify the obstacles faced by Physics teachers in applying learning models that have been specified in the 2013 curriculum. This research was a survey using quantitative descriptive approach. The results of this research indicate that: (1) the teacher’s ability to plan and to implement learning models is categorized as good, and (2) the constraints that teachers face are the change in the format of the lesson plan, the allocation of time to implement learning models in the 2013 curriculum, and implementation of the attitude assessment
STUDY OF PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF WET NOODLE WITH THE ADDITION OF KELAKAI LEAVES EXTRACT (Stenochlaena palustris) Gustiani, Vanti; Putri, Rizky Febriyani; Yulinda, Ratna
TRANSPUBLIKA INTERNATIONAL RESEARCH IN EXACT SCIENCES Vol. 1 No. 2 (2022): APRIL
Publisher : Transpublika Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55047/tires.v1i2.520

Abstract

Kelakai (Stenochlaena palustris (Burm F) Bedd) is a fern plant found in swampy or wetlands. This study aims to determine the effect of adding kelakai extract to the production process of wet noodles on the physicochemical properties of elasticity, water absorption, and moisture content, as well as the organoleptic properties of aroma, color, and texture, in order to determine the optimal formula for kelakai extract in making wet noodles. This study was designed using a completely randomized design (CRD), which consisted of 4 treatments, namely F0 (0%), F1 (60%), F2 (80%), and F3 (100%). The data were analyzed using the Analysis of Variance (ANOVA) statistical test with a confidence level of α = 0,05. If there is a significant difference between the treatments, then continued with the Duncan Multiply Range Test (DMRT) to test the Physico-Chemical properties, and the Kruskal-Wallis statistical test with a confidence level of α = 0,05 for the organoleptic test. If there is a significant difference between the treatments, then proceed with the Mann-Whitney follow-up test using SPSS 25. The results showed that wet noodles with the addition of kelakai extract had a significant effect on elasticity and water absorption where the more extracts, the higher the elasticity and water absorption. Besides, it also having a significant effect on water content, where the more extracts, the lower the water content. The results of the research on the preference level test or organoleptic data showed no significant effect on the panelists' preference for color, aroma and texture. In general, the F2 treatment is the most ideal formulation.
THE EFFECT OF FEEDING FROM FERMENTED RICE BRAN AT DIFFERENT DOSES ON THE GROWTH OF KOI FISH SEEDS Rusmadania, Rizqi; Putri, Rizky Febriyani; Istyadji, Maya
TRANSPUBLIKA INTERNATIONAL RESEARCH IN EXACT SCIENCES Vol. 1 No. 2 (2022): APRIL
Publisher : Transpublika Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55047/tires.v1i2.527

Abstract

The production of alternative feeds as a substitute for commercial feeds is expected to reduce the cost of farmers, with fermentation techniques to improve feed nutrition so that it is better and more durable by utilizing rice bran. This study aims to find out the right dose of feed and find out the effect of feeding on the growth of koi fish seeds. The methods used are experimental and observation techniques. Data analysis techniques use SPSS. The results of the study on fish weight produced normally distributed data, homogeneous and there was also a real difference, namely in the treatment A, B, C and K can be seen the best treatment, namely in B (100% fermented rice bran feed). While the results of the study on the length of the fish produced normally distributed data, homogeneous and there was an influence, there was also a real difference, namely the best treatment, namely in B (100% fermented rice bran feed) with the best dose of 0.08gr. Based on the statement above, the fermentation of rice bran affects the growth of koi fish seed cultivation.
THE EFFECT OF RED BEAN ADDITION ON THE MELTING POWER AND ACCEPTABILITY OF ICE CREAM Lubis, Sella; Yulinda, Ratna; Putri, Rizky Febriyani
TRANSPUBLIKA INTERNATIONAL RESEARCH IN EXACT SCIENCES Vol. 1 No. 3 (2022): JULY
Publisher : Transpublika Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55047/tires.v1i3.555

Abstract

Utilization of red beans to be used as food ingredients is not maximized. Ice cream at room temperature melts easily and has a less soft texture, this is due to several factors, one of which is the emulsifier. To improve the quality of ice cream, researchers use natural emulsifiers in the form of red beans. The aim of this study was to determine the effect of the addition of red beans on the melting power of ice cream and organoleptic properties (color, aroma, taste and texture) of ice cream. The research design was a Completely Randomized Design (CRD) with 5 different treatments of adding red beans to ice cream, namely 0%, 30%, 50%, 70% and 100% with data analysis using the SPSS One way-ANOVA test for normal data, Kruskall-Wallis test for abnormal data, as well as Duncan's advanced test. The results showed that the addition of red beans had a significant effect on melting power (0.00<0.05), color (0.00<0.05), and texture (0.00<0.05). The addition of red beans had no significant effect on aroma (0.41>0.05) and taste (0.011>0.05).
THE INFLUENCE OF DIFFERENT DRYING DURATIONS ON THE MOISTURE CONTENT AND PROTEIN CONTENT OF PUMPKIN FLOUR (CUCURBITA MOSCHATA) Rahmawati, Sri; Putri, Rizky Febriyani; Hafizah, Ellyna
TRANSPUBLIKA INTERNATIONAL RESEARCH IN EXACT SCIENCES Vol. 1 No. 4 (2022): OCTOBER
Publisher : Transpublika Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55047/tires.v1i4.889

Abstract

Pumpkin (Cucurbita moschata), also known as waluh (banjar) and pumpkin parang (Java), is one of the local foods with high nutritional value beneficial for the human body. Cultivated pumpkin has a shorter shelf life than whole pumpkin, requiring processing into flour to enhance its longevity and prevent damage. This study aimed to determine the effect of different drying times using an oven on protein content and water content in pumpkin flour. The research was conducted at the ULM Banjarmasin Science Laboratory using the Completely Randomized Design (CRD) method with five treatments and three replicates. The flour was produced in the IPA Laboratory of ULM Banjarmasin using various drying time variations with the Completely Randomized Design (CRD) method involving five treatments and three replicates. Parameters assessing the differences in flour included protein content and water content. The test results, analyzed with ANOVA, revealed that the processing of pumpkin flour with different drying times significantly affected the protein and moisture content of the flour. The highest protein content, 24.98%, was found in the T2 treatment involving drying in an oven for 2 hours, while the T5 treatment, drying for 3.5 hours, showed the highest water content at 12.46%.
THE IMPACT OF PLANTAIN (Musa paradisiaca L.) PEEL LIQUID ORGANIC FERTILIZER ON THE GROWTH OF PAKCOY (Brassica rapa L.) Norhajah, Siti; Irhasyuarna, Yudha; Putri, Rizky Febriyani
INTERNATIONAL JOURNAL ON ADVANCED TECHNOLOGY, ENGINEERING, AND INFORMATION SYSTEM Vol. 2 No. 1 (2023): FEBRUARY
Publisher : Transpublika Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55047/ijateis.v2i1.607

Abstract

Plantain peels are an underutilized waste product that is often discarded without being processed, resulting in an unpleasant odor in the surrounding environment. However, plantain peels are rich in nutrients that can benefit plant growth, making them a potential ingredient in liquid organic fertilizers. This study aimed to investigate the growth response of pakcoy plants when treated with POC (plantain peel organic fertilizer). A complete randomized design (CRD) was used with five treatments and four replications in each treatment, including a control group (N0) and four POC treatments (N1-N4) with varying concentrations (50-125 ml). The results showed that plantain peel POC had a significant effect on plant height growth, number of leaves, and fresh weight in the N4 treatment, which had the highest concentration of 125 ml plantain peel POC.
THE EFFECT OF DIFFERENT CONCENTRATIONS OF ADDING TALIPUK FLOUR (Nymphae pubescens WILLD) ON THE PHYSICAL AND CHEMICAL PROPERTIES OF RICE VERMICELLI PRODUCTS Azkiyyah, Siti Raihana; Yulinda, Ratna; Putri, Rizky Febriyani; Istyadji, Maya
INTERNATIONAL JOURNAL ON ADVANCED TECHNOLOGY, ENGINEERING, AND INFORMATION SYSTEM Vol. 2 No. 3 (2023): AUGUST
Publisher : Transpublika Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55047/ijateis.v2i3.885

Abstract

The high usage of rice in food products has led to a scarcity of national rice supply, which underpins this research. Talipuk is a seed from the water lily species Nymphae pubescens WILLD, abundantly available in the swamps of South Kalimantan. The addition of talipuk flour in vermicelli production is expected to reduce the reliance on rice flour. This study aims to investigate the influence of talipuk flour addition on the physical and chemical properties of vermicelli. The research adopts an experimental approach with a quantitative method, utilizing a completely randomized design by combining varying levels of rice flour and talipuk flour. Data analysis employs one-way ANOVA to determine significant differences among treatments. The results indicate that different treatments significantly affect the physical properties of vermicelli, including water absorption, integrity, and durability. Treatment variations influence chemical properties such as crude protein content and crude fiber but do not affect moisture content, ash content, and carbohydrate content.
FULFILLMENT OF PROTEIN NEEDS FROM PROCESSED OYSTER MUSHROOM BALLS (Pleurotus ostreatus) AND CELERY (Apium graveolens) AS A SOURCE OF PLANT PROTEIN Rahmani, Putra; Hafizah, Ellyna; Putri, Rizky Febriyani
INTERNATIONAL JOURNAL ON ADVANCED TECHNOLOGY, ENGINEERING, AND INFORMATION SYSTEM Vol. 2 No. 3 (2023): AUGUST
Publisher : Transpublika Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55047/ijateis.v2i3.887

Abstract

The consumption of plant-based protein in Indonesia is comparatively higher than the consumption of animal-based protein, indicating a growing trend of substituting traditional meat-based ingredients with plant-based alternatives in dishes like meatballs. In order to address this shift and improve the nutritional value of the population's diet, researchers are exploring food diversification by incorporating oyster mushrooms and celery into meatball products. The objective of this study is to evaluate the impact of different ratios of oyster mushrooms (Pleurotus ostreatus) and celery (Apium graveolens) on the protein content and sensory qualities of plant-based meatballs. The research utilized a Randomized Complete Block Design (RCBD) with three different levels of celery addition in oyster mushroom meatballs: 0%, 10%, and 20%. Data analysis was conducted using SPSS software, employing the One-Way ANOVA test for normally distributed and homogenous data, and the Kruskal-Wallis test for non-normally distributed or heterogeneous data. The results indicated that the most favorable outcome was observed in formulation F2, which had a protein content of 9.700%, meeting the Indonesian National Standard for meatball products. Additionally, the addition of celery had a significant impact (p < 0.05) on the protein content.
Performance Expectancy, Self-Efficacy, and Behavioral Intention: Enhancing College Students' Digital Literacy Setiawan, Ananda; Atmono, Dwi; Rahmattullah, Muhammad; Putri, Rizky Febriyani; Norma, Norma; Wati, Noor Laila
Journal of Economics Education and Entrepreneurship Vol 5, No 3 (2024): JEE, DECEMBER 2024
Publisher : Program Studi Pendidikan Ekonomi FKIP Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/jee.v5i3.14113

Abstract

This study aims to determine how the influence of Performance Expectancy, Self-Efficacy, and Behavioral Intention of students on Digital Literacy in the digitalization era. This study is described using a quantitative method with SEM-PLS to determine the phenomenon studied by the decision questionnaire from the questionnaire that has been used in previous studies. The questionnaire was filled out by 355 students of Lambung Mangkurat University. The study showed that Self-Efficacy, Performance Expectancy, and Behavioral Intention have a positive and significant impact on students' Digital Literacy. Self-Efficacy has a positive impact on students' Performance Expectancy. Furthermore, Performance Expectancy also has a positive impact on Behavioral Intention. This is an initial step for universities and students to realize that the presence of digital technology is very necessary in learning in the current digitalization era.
PENGARUH KONSENTRASI KARAGENAN DAN PEKTIN TERHADAP KUALITAS GEL PENGHARUM RUANGAN BERBAHAN BAKU MINYAK ATSIRI BATANG SERAI DAPUR Suryani, Dewi; Irhasyuarna, Yudha; Putri, Rizky Febriyani
EDUPROXIMA : Jurnal Ilmiah Pendidikan IPA Vol 7, No 2 (2025)
Publisher : Universitas Bhinneka PGRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29100/.v7i2.6089

Abstract

This research is a test of air freshener gel with gel-forming ingredients, namely carrageenan and pectin and adding natural fragrance ingredients, kitchen lemongrass stem essential oil. The research aims to see the quality of carrageenan and pectin concentrations which play a role in the preparation base for air freshener gel, determine the best concentration of kitchen lemongrass stem essential oil for use as room freshener gel and determine the best liquid evaporation rate in air freshener gel under various room conditions. The type of research used was experimental RAL (Completely Randomized Design). Data collection techniques use testing and observation. The results of the research show (1) the quality of the concentration of carrageenan and pectin used for the air freshener gel base is the best ratio, namely at 90:10 with the properties of the gel being elastic, supple, not easily destroyed and having the lowest syneresis; (2) a 4% concentration of lemongrass stem essential oil is the most preferred; (3) essential oil of kitchen lemongrass stems concentration of 4% as an air freshener gel with the greatest evaporation of the liquid in the gel placed in a room with a fan.
Co-Authors ANANDA SETIAWAN Aprilia, Monica Atmono, Dwi Azkiyyah, Siti Raihana Dayanti, Frisilla Rahmah Dewi Suryani Ellyna Hafizah Gustiani, Vanti Istyadji, Maya Jumadi Jumadi Lubis, Sella Mahyudi, Muhammad Rizwan Noor Norhajah, Siti Norma Norma Prasetyo, Ambar Raden Mohamad Herdian Bhakti Rahmani, Putra Rahmattullah, Muhammad Ratna Yulinda Rusmadania, Rizqi Syubhan Annur, Syubhan Wati, Noor Laila Yasmine Khairunnisa Yudha Irhasyuarna