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All Journal Kasuari: Physics Education Journal (KPEJ) Journal Liaison Academia and Society GreenTech PATRIOTIK: Jurnal Inovasi dan Pemberdayaan Masyarakat
Rozalia, Rozalia
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Development of LKPD Based on Teaching at the Right Level to Improve the Critical Thinking Ability of Grade XI Students Rozalia, Rozalia; Purwanto, Andik; Hamdani, Dedy
Kasuari: Physics Education Journal (KPEJ) Vol. 7 No. 2 (2024): December 2024
Publisher : Universitas Papua, Jurusan Pendidikan Fisika FKIP Unipa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37891/kpej.v7i2.771

Abstract

This study aims to determine the feasibility, improvement of critical thinking skills, and student responses to LKPD based on Teaching at the Right Level. The Research and Development method, namely the ADDIE model, is used in this study. The distribution of the needs questionnaire at the analysis stage with a percentage result of 78% means that grade XI students of SMAN 8 Bengkulu city need LKPD TaRL teaching materials with the category of agreeing. The planning stage is carried out by designing a TaRL-based LKPD. The development stage was carried out to make LKPD, then validated by three experts consisting of two lecturers and one teacher, a percentage of 91% was obtained which was considered very feasible. At the implementation stage, a pretest was carried out before learning using LKPD TaRL in grade XI 2 SMAN 8 Bengkulu city, then a postest with an increase in N-gain of 0.78 was categorized as high and a student response of 88% in the very good category. The evaluation stage is carried out at each stage of the ADDIE model. It was found that the development of TaRL-based LKPD was very feasible, the student response was very good, and the increase in N-gain was high.
Pengunaan Bawang Merah dan Rendaman Air Kelapa untuk Stek Jambu Air Madu Deli di Desa Amplas Medan Irawan, Surya; Rozalia, Rozalia
Journal Liaison Academia and Society Vol 2, No 2 (2022): Juni 2022
Publisher : Lembaga Komunikasi dan Informasi Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1467.207 KB) | DOI: 10.58939/j-las.v2i2.346

Abstract

Penyuluhaan pengabdian masyarakat ini bertujuan untuk mengetahui pengaruh interaksi dan pengaruh utama Zat Peransang akar pada bawang merah dan dengan lama perendaman pada air kelapa terhadap tanaman jambu air madu varietas Deli hijau (Syzygium aqueum L.). Rancangan yang digunakan adalah dengan pemberian contoh aplikasi optimal dilapangan secara lansung kepada kelompok masyarakat bagaimana cara mengunakan ZPT secara effisien terhadap stekan jambu air madu yang terdiri dari Faktor pertama adalah konsentrasi bawang merah yang terdiri air bawang merah. Faktor kedua adalah lama perendaman yang terdiri dari 4 yang optimal taraf yaitu lama perendaman stek 7 .Parameter yang diamati adalah persentase hidup stek (%), umur bertunas hari setelahtanam (hst), jumlah tunas (helai), jumlah akar (buah), panjang akar terpanjang (cm), volume akar (cm³). Data pengamatan dianalisis secara statistik dan dilanjutkan dengan pada taraf 5%. Hasil aplikasipenelitian menunjukkan interaksi konsentrasi ekstrak bawang merah dan lama perendamanmemberikan pengaruh nyata terhadap parameter persentase hidup stek, umur bertunas, jumlah tunas,jumlah akar, panjang akar terpanjang, dan volume akar. Perlakuan terbaik terdapat pada kombinas perlakuan konsentrasi ekstrak bawang merah 100 g per100 ml air dan lama perendaman 7 jam.dan selama 20 hari telah terbentuk daun pada batang pohon jambu air madu.Kata kunci: Bawang Merah, Konsentrasi, air kelapa, Jambu Air Madu.
Peningkatan Nilai Tambah Pada Agroindustri Manggis Melalui Pengembangan Produk Teh dan Sirup Berbasis Kulit Manggis Santosa, Santosa; Derosya, Vioni; Asben, Alfi; Azrifirwan, Azrifirwan; Permata, Deivy Andhika; Fiana, Risa Meutia; Kasim, Fitriani; Neswati, Neswati; Ismanto, Sahadi Didi; Dewi, Kurnia Harlina; Rahmi, Ira Desri; Yulianto, Kiki; Putri, Annisa; Rahayu, Lisa; Saputra, Hendra; Rozalia, Rozalia; Sari, Dini Novita
PATRIOTIKA: Jurnal Inovasi dan Pemberdayaan Masyarakat Vol 1 No 1 (2025): May 2025
Publisher : Universitas Nahdlatul Ulama Sumatera Utara

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

Abstract

Limau Manis Village as Kampung Manggis is supported by the production of mangosteen in Padang City which is number 2 (two) in West Sumatra and 80% of mangosteen in Padang City comes from Pauh Subdistrict, with the center being in Limau Manis Village and the existence of Kampung Manggis brings hope for the community to improve their economy and will have an impact on the economy of the Padang City community. The skin of mangosteen fruit can be processed into value-added products. However, farmers and local businesses still face several challenges, such as the lack of knowledge and technology to process mangosteen peels into economically valuable products. Abundant mangosteen peels during the harvest season are often discarded or burned, causing environmental impacts such as soil and air pollution. However, due to the lack of public knowledge on mangosteen peel processing as waste, an innovative solution is needed to turn mangosteen peel waste into a new source of income through the development of competitive derivative products. This community service activity is designed as a strategic step to empower the community, optimize local potential, and build an innovative, sustainable mangosteen agroindustry, creating value-added products and improving the economic welfare of the community. In addition, this activity is also expected to be a model of agroindustry development based on local potential that can be developed. The purpose of this community service activity is to provide training in improving the knowledge, skills of the community in processing mangosteen skin, increasing the added value of mangosteen skin into mangosteen skin tea and mangosteen skin syrup products that have a broad impact on economic, social and environmental improvement.
Karakteristik Permen Keras (Hard Candy) dan Permen Lunak (Soft Candy) dengan Penambahan Ekstrak Buah Bit, Ekstrak Bunga Telang dan Ekstrak Kulit Secang Sari, Dini Novita; Rozalia, Rozalia; Kirana, Kayla Sasi; Andriani, Gina
GreenTech Vol. 2 No. 2 (2025)
Publisher : Departmen Of Agro-industrial Technology, Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/greentech.v2i2.61

Abstract

Permen merupakan produk pangan yang dibuat dari gula atau pemanis dengan atau tanpa tambahan bahan lain, serta dapat dikategorikan menjadi dua jenis, yaitu permen keras dan permen lunak. Permen keras memiliki tekstur padat dan tidak melunak saat dikunyah, sementara permen lunak memiliki tekstur elastis dan lebih mudah dikunyah. Penelitian ini bertujuan untuk mengetahui karakteristik permen keras (hard candy) dan permen lunak (soft candy) dengan penambahan ekstrak buah bit, ekstrak bunga telang dan ekstrak kulit secang. Hard candy dibuat dengan pemanasan larutan sukrosa dan glukosa hingga suhu tinggi, sedangkan soft candy melibatkan penambahan gelatin untuk menghasilkan tekstur yang kenyal. Pengamatan yang dilakukan yaitu kadar air, kadar abu, kadar sukrosa, kekerasan dan Uji Organoleptik. Hasil analis terhadap permen yaitu pada hasil pengujian kadar air menunjukkan perbedaan signifikan antara permen keras dan lunak. Pada permen keras, memiliki hasil antara 2,105% - 6,095%. Sebaliknya, permen lunak memiliki kadar air yang bervariasi, dengan hasil analisis kadar air pada K3 menunjukkan kadar air rendah antara 0,505% dan K4 yaitu 24,815% dan K5 yaitu 12,875%, kadar abu pada permen keras dan lunak telah memenuhi standar yang berlaku. Pada permen keras, kadar abu berada di bawah batas SNI yaitu 2,0%, sedangkan pada permen lunak telah memenuhi batas maksimal yaitu kurang dari 3%. Pada pengujian kadar gula, permen keras memiliki nilai 14°Brix, sedangkan permen lunak memiliki nilai 2°Brix dan 7°Brix. Pada analisis kekerasan, permen keras memiliki nilai 8,5 gforce, sedangkan permen lunak menunjukkan nilai yang bervariasi, dengan K5 memiliki kekerasan tertinggi 793,0 gforce, K3 207,5 gforce, dan K4 22,5 gforce. Pada uji organoleptik permen keras dan permen lunak menunjukkan perbedaan warna, aroma, rasa, dan tekstur. Permen keras memiliki warna merah muda dan merah pekat, aroma manis, rasa dominan manis, dan tekstur padat. Permen lunak memiliki warna biru, coklat, dan merah, aroma smoky dengan bau gelatin, rasa pahit, asam, dan gosong, serta tekstur kenyal dan lengket.
Co-Authors Alfi Asben Andik Purwanto Andriani, Gina Annisa Putri Azrifirwan, Azrifirwan Dedy Hamdani Deivy Andhika Permata Derosya, Vioni Dini Novita Sari Fitriani Kasim Hendra Saputra Irawan, Surya Kiki Yulianto Kirana, Kayla Sasi Kurnia Harlina Dewi Neswati Neswati Rahayu, Lisa Rahmi, Ira Desri Risa Meutia Fiana Sahadi Didi Ismanto Santosa Santosa