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All Journal Jurnal Agronomi Indonesia (Indonesian Journal of Agronomy) Jurnal Celtic IDEAS: Journal on English Language Teaching and Learning, Linguistics and Literature Jurnal Penelitian Pendidikan IPA (JPPIPA) J-EBIS (Jurnal Ekonomi dan Bisnis Islam) Pendas : Jurnah Ilmiah Pendidikan Dasar Loquen: English Studies Journal Jurnal Kesehatan Islam : Islamic Health Journal PROJECT (Professional Journal of English Education) Journal Informatic, Education and Management (JIEM) JL3T (Journal of Linguistics, Literature and Language Teaching) PrimEarly : Jurnal Kajian Pendidikan Dasar dan Anak Usia Dini (Journal of Primary and Early Childhood Education Studies ABDI MASSA: Jurnal Pengabdian Nasional Agricultural Science Jurnal Media Informatika Nursing Care and Health Technology Journal (NCHAT) Seminar Nasional Hasil Riset dan Pengabdian (SNHRP) Stigma : Jurnal Matematika dan Ilmu Pengetahuan Alam Unipa Jurnal Pengabdian Inovasi dan Teknologi Kepada Masyarakat Safari : Jurnal Pengabdian Masyarakat Indonesia JURNAL PENGABDIAN PENDIDIKAN MASYARAKAT (JPPM) Jurnal Teknik Sipil Macca Journal of Scientific Research, Education, and Technology DUNIA KEPERAWATAN: JURNAL KEPERAWATAN DAN KESEHATAN Sains Medisina Setyaki : Jurnal Studi Keagamaan Islam Jurnal Ilmu Komunikasi UHO : Jurnal Penelitian Kajian Ilmu Komunikasi dan Informasi Jurnal Nirta: Studi Inovasi Jurnal Keperawatan Berbudaya Sehat Liberosis: Jurnal Psikologi dan Bimbingan Konseling Jurnal Pengabdian Masyarakat dan Riset Pendidikan Jurnal Kesehatan JEELL (Journal of English Education, Linguistics and Literature)
Wardah
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Pengaruh Substitusi Tepung Ubi Jalar Ungu Terhadap Karakteristik Fisik Roti Kukus Dengan Sourdough Dari Air Rendaman Apel Rini Rahayu Sihmawati; Wardah; Ayu Anggraini Cahya Pitaloka
STIGMA: Jurnal Matematika dan Ilmu Pengetahuan Alam Unipa Vol 18 No 02 (2025)
Publisher : Universitas PGRI Adi Buana Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36456/stigma.18.02.10810.%p

Abstract

This study aimed to determine the effect of flour substitution levels on the moisture content, expansion, and texture of steamed bread. The treatments consisted of five formulations: F0 (0%), F1 (10%), F2 (20%), F3 (30%), and F4 (40%) flour substitution. Data were analyzed using the Least Significant Difference (LSD) test at a 5% significance level to evaluate the effect of treatments on each physical parameter. The results showed that increasing the level of flour substitution had a significant effect on all tested parameters. The highest moisture content was observed in F4 (40%) at 39.22%, while the lowest was in F1 (10%) at 36.53%. Texture softness decreased as the substitution level increased, with the highest value in F0 (167.44 mm/100g/10s) and the lowest in F4 (88.52 mm/100g/10s). The expansion of steamed bread also tended to decrease, from 8.40% in F0 to 7.53% in F4. These results indicate that higher flour substitution levels reduce the dough’s ability to expand and form an elastic crumb structure due to decreased gluten content. Overall, the best formulation was obtained in treatments F1 (10%) to F2 (20%), as they produced steamed bread with balanced moisture, soft texture, and optimal expansion.   Keywords: steamed bread, flour substitution, moisture content, expansion, texture
IMPROVING STUDENTS' READING SKILL OF DESCRIPTIVE TEXT THROUGH STORY IMPRESSION Claudia Devi Monalisa; Wardah; Rezeki, Yanti Sri
JEELL (Journal of English Education, Linguistics and Literature) Vol. 12 No. 1 (2025): JEELL Volume 12 Number 1 February 2025
Publisher : LPPM Universitas PGRI Jombang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32682/jeell.v1102/14

Abstract

This study focuses on how story impression can improve students reading skill in descriptive text. The research uses Classroom Action Research that has four steps in its implementation. They are plans, action, observation, and reflection. The subject of the research is the students in seventh grade in SMPN 19 Pontianak which the total number of students is twenty eight. The data was collected by qualitative and quantitative data. The qualitative data was collected by observing the students activity during learning activity, and quantitative data was collected by giving students the test about descriptive text. The writer finished the research in two cycles. In the first cycle, the researcher found that the students’ average scores is 46,42, which it is still below KKM. But in the second cycle, students’ scores achieved into 83,21. From observation results, the writer found that there was an improvement in every meeting. It can be concluded that story impression can improve the students’ comprehension in reading descriptive text.
STUDENTS' PERCEPTION TOWARD THE USE OF TED TALK VIDEO IN LEARNING VOCABULARY Muthmainnah, Alma Hayati; Rosnija, Eni; Wardah
JEELL (Journal of English Education, Linguistics and Literature) Vol. 12 No. 3 (2025): JEELL Volume 12 Number 3 Oktober 2025
Publisher : LPPM Universitas PGRI Jombang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32682/jeell.v12i3.86

Abstract

This research aims to determine students' perceptions of using TED Talks videos in learning vocabulary. This research is descriptive study, collected data by disturbing questionnaire to the Eight Semesters of the English Language Education Study Program, Faculty of Teacher Training and Education, Universitas Tanjungpura. Quantitative as research method and use questionnaire for tools of data collection. The questionnaire consists of five indicators, these indicators are categorized as perceived ease of use, usefulness, efficacy, compatibility and intention of use. Students show an excellent response in using TED Talks videos. This can be seen from the mean data the score shows medium category. Therefore, indicate that students positively view the ease of use of TED Talks Videos. Researchers found that students showed good responses and negative responses to TED Talks videos. Positive side regarding usefulness, efficacy, and compatibility. Meanwhile, the negative is related to they wanted more satisfaction with easy of use and intention of use.
Co-Authors Abdul Hadid Abdul Pandi Adinda, Rafida Nur Agustinus Agustinus Ahmad Asyari Fasya Alhabsyi, Mochammad Alfian Angga Arfina Anita Puspa Widiyana Anjaya, Annisa Defika Annadira Awalia, Rizki Novita Ayu Anggraini Cahya Pitaloka Bilal Karomah Bintang, Nurmida Claudia Devi Monalisa Dedy Fachrizal Dendy Kharisna Dewi Dila, Puspa Dini Ariani Dwi Agustiyah Rosida, Dwi Agustiyah Dwi Cahyani, wahyukanti Dwi Praseyto, Hamdani Eka Fajar Rahmani Eka Putri Cantika Ramadani Endang Susilawati Eni Rosnija Entin Novianty Eny indarti Eusabinus Bunau Eusabinus Bunau Fahira Mauliga Fauzan Febtrina, Rizka Feronika, Misa Firmansah, Niken Haning Hasbiyati Hondro, Wardiman Hondro Husin Syarif Ifadatul Afrah Ilyas, TM. Syahrizal Imran Rachman Khudori Soleh, Achmad Luhur Wicaksono M. Asrori M. Zul'irfan M. Zul’ Irfan Maitura, Laini Majida Ramadhan Mayunita, Abela Messy Wulandari Miniharianti Moh. Wildan Almufarrij Mohammad Wildan Almufarrij Muchammad Noerharyono Muthmainnah, Alma Hayati Nabilah, Sayidati Nitiyas, Rita Nurbaiti Nurkamileti, Widia Nursikin Nurul Putri, Anjarsari Putri, Ranti Berliana Rahayu Apriliaswati Rahayu Apriliaswati Rahayu Sihmawati, Rini RANI RACHMAWATI Regina Ridwan Riki Rini Rahayu Sihmawati Rosnija Eni Rosyidha Tanjung Saipin Ali Muhtaram Sari Sayidati Nabila Siswanto, Febry Siti Roudhlotul Hikamah Sonny Muhammad Ikhsan Mangkuwinata Sri Rezeki, Yanti Sri Wardhani Sudarsono Sulaiman Suliyah SUMARNI Syarif Husin Syukri Tison Tiurma Wiliana Susanti Panjaitan Tuti Sahara Ulfa Hasana Ulfa hasanah Utami, Anggitha Juliya Wa Ode Nur Asyifah Wahyu Wahyu Kanti D. Cahyani Windi Oktaviarni Ananda Yanti Sri Rejeki Yoga Matin Albar Yusran Zahratul Husna Zainal