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All Journal Discovery : Jurnal Ilmu Pengetahuan ABIDUMASY : Jurnal Pengabdian kepada Masyarakat Nukleo Sains: Jurnal Pendidikan IPA
Noer Af’idah
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Religion Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Social Sciences Other

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ECO-EDUCATION POC BERBASIS MOL PADA BUDIDAYA TABULAMPOT UNTUK MAHASISWA PENDIDIKAN IPA UNIVERSITAS HASYIM ASY’ARI Noer Af’idah; Oktaffi Arinna Manasikana; Nindha Ayu Berlianti; Nur Hayati
Discovery Vol 5 No 1 (2020): Discovery Vol. 5 No. 01 Tahun 2020 Edisi Maret
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat (LPPM) Universitas Hasyim Asy'ari (Unhasy)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (608.714 KB) | DOI: 10.33752/discovery.v5i1.664

Abstract

(Eco-education) pemberian edukasi tentang lingkungan sebenarnya sudah diberikankepada mahasiswa pendidikan IPA Unhasy lengkap dengan isu-isu terbaru terkait permasalahanlingkungan melalui matakuliah PKLH dan IPL. Namun pemberian edukasi sekedar teori sajaternyata kurang memberikan efek maksimal kepada mahasiswa. Masih banyak mahasiswa yangkurang peduli terhadap permasalahan mengenai isu lingkungan. Salah satu contohnya adalahkurangnya kesadaran mahasiswa mengenai pengolahan sampah di lingkungan sekitar kampus.Kami sebagai peneliti tergerak untuk melakukan suatu upaya memberikan edukasi secara langsungkepada mahasiswa sekaligus melibatkan mereka dalam kegiatan pengolahan sampah menjadisesuatu yang lebih bernilai. Peneliti mencoba memanfaatkan sampah organik rumah tangga yangberupa sisa sayuran, kulit buah, dan air cucian beras menjadi pupuk cair organik organik (poc)dengan memanfaatkan Mikroorganisme Lokal (mol) pada budidaya Tanaman Buah dalam Pot(tabulampot). Penelitian ini bertujuan untuk memberikan edukasi dan ketrampilan dasar tentangpemanfaatan sampah organik menjadi poc ramah lingkungan untuk budidaya tabulampot denganmemanfaatkan mol pada mahasiswa pendidikan IPA Unhasy Tebuireng Jombang. Berdasarkanhasil penelitian diketahui bahwa pemberian edukasi dan ketrampilan tentang pemanfaatan sampahorganik menjadi poc berbasis mol yang dimanfaatkan sebagai nutrisi tambahan pada budidayatabulampot memberikan pengaruh yang cukup besar terhadap pengetahuan dan ketrampilanmahasiswa mengenai ilmu lingkungan terutama mengenai pengelolahan sampah. Hal ini bisadilihat dari nilai rata-rata pre-test sebesar 76 dan nilai post-test 81.
RPP BERBASIS MODEL PEMBELAJARAN KOOPERATIF TIPE STAD BERDASARKAN PROSEDUR PENGEMBANGAN ADDIE Emylda Kusuma Trisna Wati; Nur Kuswanti; Noer Af’idah
Discovery Vol 6 No 1 (2021): Edisi Maret
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat (LPPM) Universitas Hasyim Asy'ari (Unhasy)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33752/discovery.v6i1.1349

Abstract

Abstract: The effectiveness and achievement of learning objectives are determined by the educators. Educators must design lesson plans before learning activities take place. This study aims to develop lesson plans based on cooperative learning model type STAD, quality excretion system material based on the level of validity. This development uses ADDIE (analysis, design, development, application, and evaluation). However, due to constrained conditions during the Covid-19 epidemic, the implementation stage was not carried out. The data collection method used lesson plan validation sheet. The data were obtained through a validity test. The results of the validity test in the form of lesson plans developed are classified as valid with an average value of 4.5 so that they are suitable to be used in learning. Keywords: Lesson Plans, Cooperative Learning, STAD Abstrak: Efektifitas dan tercapainya tujuan pembelajaran ditentukan oleh pendidik. Pendidik harus merancang RPP sebelum kegiatan pembelajaran berlangsung. Penelitian ini bertujuan mengembangkan RPP berbasis model pembelajaran kooperatif Tipe STAD materi sistem ekskresi yang berkualitas berdasarkan tingkat kevalidan. Pengembangan ini menggunakan ADDIE (analisis, perancangan, pengembangan, penerapan, dan evaluasi). Akan tetapi, dikarenakan terkendalanya kondisi pandemi covid-19, tahap penerapan tidak dilakukan. Metode pengumpulan data menggunakan lembar validasi RPP. Perolehan data dilakukan uji validitas. Hasil uji validitas berupa RPP yang dikembangkan tergolong valid dengan nilai rata-rata 4,5 sehingga layak untuk digunakan dalam pembelajaran. Kata kunci: RPP, Pembelajaran Kooperatif, STAD
EDU KRISZA (KRITERIA JAJANAN SEHAT BEBAS ZAT ADITIF) KULINER LOKAL KUE BANJAR Andhika Mayasari; Noer Af’idah; Oktaffi Arinna Manasikana
ABIDUMASY Vol 2 No 1 (2021): Edisi Maret
Publisher : LPPM UNIVERSITAS HASYIM ASY'ARI TEBUIRENG JOMBANG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33752/abidumasy.v2i1.1324

Abstract

The characteristics of healthy snacks are containing healthy nutrition criteria, clean, and free from harmful additives, so it is safe to consume. Banjar cake is a sweet and crunchy cake made from glutinous rice flour with original flavors, chocolate and ginger. So, this community service entitled "Edu Krisza (criteria for healthy snacks free from additives), a typical Banjarese cake, culinary of Sumbernongko village". Some of the reasons why this Banjar cake has not become the main daily snack of the community are: 1) limited human resources, limited people who makes this Banjar cakes, because there is remain elder women only who can make Banjar cake in Nongko village, from 4 other villages; 2) Limited marketing including packaging factors and women who produce Banjar cake do not have ability in science and technology to promote; 3) limited consumers, which are only produced based on demands or certain events. These are the stages: 1) educational training on the criteria for healthy snacks free from additives; 2) Simulation of making Banjar cake; 3) Online marketing of Banjar cake through social media (Facebook, YouTube and Instagram).
PENGEMBANGAN LKPD IPA BERBASIS INKUIRI TERBIMBING PADA MATERI OPTIK UNTUK PESERTA DIDIK KELAS VIII Nurul Fadhilatunnisa; Nur Kuswanti; Noer Af’idah
Discovery Vol 6 No 2 (2021): Edisi Oktober
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat (LPPM) Universitas Hasyim Asy'ari (Unhasy)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33752/discovery.v6i2.1799

Abstract

Developing science student worksheet based on Guided Inquiry optical objectfor grade eight was a general purpose of this study. The specific purposes were todescribe the process of developing science student worksheet based on Guided Inquiryand its feasibility based on its validity. The development model used in this study was ADDIEthat consiseds analysis, design, development, implementation, and evaluation. However, theimplementation phase was not carried out due to a pandemic. The research questionnaremethod was a method used in the data collection process in this study. This developmentresearch resulted in a product in the form of a science student worksheet based on GuidedInquiry optical object for grade eight. The results of this development research indicatethat the Science Student Worksheet Based on Guided Inquiry Optical Subject for GradeEigth included in the very valid category because it obtained a validity scor of 3.79.
THE VALIDITY OF SCIENTIFIC LITERACY-BASED LKPD INTEGRATED VERSES OF THE QURAN WITH LIGHT MATERIAL FOR MTS STUDENTS Indana Fitriyati Maghfiroh; Noer Af’idah
NUKLEO SAINS : JURNAL PENDIDIKAN IPA Vol. 2 No. 1 (2023): NUKLEO SAINS
Publisher : Program Studi Pendidikan IPA FIP Universitas Hasyim Asy'ari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33752/ns.v2i1.4074

Abstract

21st century education requires students to master 4C skills (creativity, critical thinking, collaboration, communication). Learning indicators with mastery of 4C skills can be obtained through the development of student worksheets (LKPD) based on integrated scientific literacy of Al Quran verses. One of the scientific literacy-based learning related to real life is the material of light. This research is a development research. The purpose of this study is to describe the process and result of developing LKPD based on integrated scientific literacy of Al Quran verses based on validity tests. In this LKPD development research, using the ADDIE development model (Analysis, Design, Development, Implementation, Evaluation) without using the implementation stage. After being developed, LKPD based on integrated scientific literacy of Al Quran verses were validated by expert validators, namely media expert lecturers, material expert lecturers, and science teachers. Data analysis used quantitative descriptive. The result of the LKPD validation assessment based on scientific literacy integrated verses of the Al Quran on light material obtained an average score of 3,84 including the very valid category. Based on the result of this study, the scientific literacy-based LKPD integrated verses of the Al Quran on light material developed has been declared feasible to be applied during the learning process.
EDU KRISZA (KRITERIA JAJANAN SEHAT BEBAS ZAT ADITIF) KULINER LOKAL KUE BANJAR Andhika Mayasari; Noer Af’idah; Oktaffi Arinna Manasikana
ABIDUMASY Vol 2 No 1 (2021): ABIDUMASY : JURNAL PENGABDIAN KEPADA MASYARAKAT
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33752/abidumasy.v2i1.1324

Abstract

The characteristics of healthy snacks are containing healthy nutrition criteria, clean, and free from harmful additives, so it is safe to consume. Banjar cake is a sweet and crunchy cake made from glutinous rice flour with original flavors, chocolate and ginger. So, this community service entitled "Edu Krisza (criteria for healthy snacks free from additives), a typical Banjarese cake, culinary of Sumbernongko village". Some of the reasons why this Banjar cake has not become the main daily snack of the community are: 1) limited human resources, limited people who makes this Banjar cakes, because there is remain elder women only who can make Banjar cake in Nongko village, from 4 other villages; 2) Limited marketing including packaging factors and women who produce Banjar cake do not have ability in science and technology to promote; 3) limited consumers, which are only produced based on demands or certain events. These are the stages: 1) educational training on the criteria for healthy snacks free from additives; 2) Simulation of making Banjar cake; 3) Online marketing of Banjar cake through social media (Facebook, YouTube and Instagram).
Co-Authors Emylda Kusuma Trisna Wati Indana Fitriyati Maghfiroh Nindha Ayu Berlianti Nur Hayati Nur Kuswanti Nurul Fadhilatunnisa Oktaffi Arinna Manasikana