Article Per Year (5 Year)
p-Index From 2020 - 2025
0.659
P-Index
This Author published in this journals
All Journal Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Pengolahan Pangan Jurnal Ilmiah Research Student
Misriyani
Unknown Affiliation
Religion Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Education Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Physics

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
PENDIDIKAN SEKOLAH DASAR 2024; MENYIAPKAN GENERASI EMAS DENGAN KETERAMPILAN ABAD 21 Moh Pudali Arodani; Misriyani; Fardan Firdausy; Mas odi
JURNAL ILMIAH RESEARCH STUDENT Vol. 2 No. 1 (2025): Maret
Publisher : CV. KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jirs.v2i1.3633

Abstract

Primary School (SD) education in 2024 aims to prepare the young generation who are able to compete and innovate in the ever-growing digital era. The "Golden Generation" which is the nation's hope must be equipped with 21st century skills, such as critical thinking, creativity, collaboration, communication, and adequate digital literacy. With the implementation of the Merdeka Curriculum, education at the elementary level places more emphasis on developing students' individual potential, providing space for more flexible learning, and focusing on skills that are relevant to the needs of the world of work in the future. Additionally, technology plays an important role in supporting learning, enabling students to access digital resources, collaborate online, and develop necessary technical skills. This article examines the importance of implementing 21st century skills in elementary education, the challenges in implementing appropriate education policies, and the role of technology in enriching students' learning experiences. Holistic education, including the development of students' social and emotional intelligence, is an important foundation for forming a generation that not only excels in academics, but also has strong character.
PENGARUH PENAMBAHAN SARI DAUN KATUKTERHADAP KUALITAS PRODUK SUSU KEDELAI Bisinda, Sultan N; Misriyani; Fathurahmi, Siti
Jurnal Pengolahan Pangan Vol 7 No 1 (2022)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Susu kedelai merupakan minuman yang bergizi tinggi, terutama karena kandungan proteinnya. Protein susu kedelai mengandung proporsi yang sama dari protein susu sapi sekitar 3,5 %, juga 2 % lemak, 2,9 % karbohidrat dan 0,5 % abu. Selain itu susu kedelai juga mengandung lemak, karbohidrat, kalsium, phosphor, zat besi, provitamin A, Vitamin B kompleks (kecuali B12), dan air. Susu kedelai juga mengandung isoflavonid. Dalam pembuatannya sangat sederhana dan mudah. Namun biasanya jika diolah sendiri dirumah susunya akan berbau langu dan kurang disukai. Olehnya perlu ditambahkan suatu bahan yang dapat menghilangkan rasa langu dan menambah kualitasnya. Salah salah satu contohnya adalah daun katuk. Daun katuk yang disebut juga dengan cekop manis (sweet leaf) karena memiliki rasa manis yang khas dan kandungan gizi yang baik. Tujuan penelitian ini untuk mengetahui kadar kalsium, protein, isoflavon dan juga organoleptik. Rancangan penelitian ini menggunakan Rancangan Acak Lengkap (RAL) Satu faktor dengan rancangan perlakuan kontrol, Penambahan 50 ml sari daun katuk, Penambahan 60 ml sari daun katuk, Penambahan 70 ml sari daun katuk dan Penambahan 80 ml sari daun katuk. Hasil penelitian ini dapat disimpulkan bahwa pembuatan susu kedelai dengan berbagai tingkat penambahan sari daun katuk diperoleh nilai kalsium tertinggi 12,02% (pada penambahan 80 ml), Protein 11,46% (pada penambahan 80 ml), isoflavon 5,21 mg (perkaluan kontrol). Berdasarkan uji organoleptik rasa terbaik pada perlakuan kontrol, warna terbaik pada penambahan 60 ml sari daun katuk dan aroma terbaik pada penambahan 60 ml sari daun katuk. Perlakuan terbaik yaitu pada penambahan 60 ml sari daun katuk.
Pengembangan TiO2 nanowire terdoping Nikel Kobalt sebagai Fotokatalis yang Efisien untuk Menghilangkan Pewarna Tartrazine Misriyani; If'all; Sahabuddin, Lutfiah
Jurnal Penelitian Pendidikan IPA Vol 10 No 6 (2024): June
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v10i6.7533

Abstract

Tartrazine is a yellow synthetic dye that is widely used as a coloring agent in food and beverage products. However, the safety of this chemical compound is still a concern due to potential health risks such as allergic reactions, hyperactive behavior in children, increased risk of cancer and other negative impacts. This research aim to introduces a new approach to reduce the concentration of tartrazine dye using cobalt and nickel doped TiO2 nanowires. Cobalt- and nickel-doped TiO2 nanowires were synthesized by a hydrothermal method, followed by thermal treatment at 270°C, and then used in a photocatalytic reactor using UV irradiation to facilitate the reduction of tartrazine concentration. Material characterization was carried out to determine the morphology and crystallinity of the photocatalyst which is effective in reducing the absorption of tartrazine solution. The photocatalytic degradation experiment demonstrates the ability of the synthesized material as a photocatalyst, effectively reducing the absorbance of tartrazine solution, a commonly used food coloring. This finding promises significant progress in the development of sustainable food safety strategies by offering a dye degradation method.
Co-Authors Bisinda, Sultan N Fardan Firdausy Fathurahmi, Siti If'all Mas odi Moh Pudali Arodani Sahabuddin, Lutfiah