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All Journal JURNAL PERIKANAN DAN KELAUTAN TROPIS Biota Jurnal Teknologi Pertanian Jurnal Basicedu Samakia: Jurnal Ilmu Perikanan Abdimas Umtas : Jurnal Pengabdian kepada Masyarakat Grouper: Jurnal Ilmiah Perikanan Jurnal Abdi Insani Fisheries : Jurnal Perikanan dan Ilmu Kelautan Profesi | Jurnal Ilmu Pendidikan dan Keguruan Mathematics Research and Education Journal Jurnal Pembelajaran, Bimbingan, dan Pengelolaan Pendidikan Jurnal Basicedu Journal of Fish Health Jurnal Pendidikan Matematika Jurnal Intelek Insan Cendikia Journal Serambi Engineering (JSE)
Junianto
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Effect of Seaweed (Eucheuma cottonii) Flour Addition on the Level of Preference of Choux Pastry Fajrianto, Fiqri; Junianto; Maulina, Ine; Rostini, Iis
Journal of Fish Health Vol. 5 No. 3 (2025): Journal of Fish Health
Publisher : Aquaculture Department, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jfh.v5i3.6360

Abstract

Choux pastry is a baked product that generally has low fiber content due to its primary ingredient, wheat flour, which contains minimal dietary fiber. Incorporating alternative ingredients rich in fiber can enhance its nutritional value. One such ingredient is Eucheuma cottonii seaweed flour, which is high in dietary fiber and offers potential for innovation in the utilization of fishery-based products. Dietary fiber plays an important role in binding water, improving digestion, and reducing the risk of certain diseases such as cancer. This research aimed to determine the optimal level of Eucheuma cottonii seaweed flour addition to choux pastry based on consumer preference. The study was conducted in December 2024 at the Fishery Product Technology Laboratory, Faculty of Fisheries and Marine Sciences, and at the Chemistry Application Laboratory and PPBS Service Building, Faculty of Mathematics and Natural Sciences, Padjadjaran University. An experimental method was used with four treatments: 0% (control), 7.5%, 10%, and 12.5% seaweed flour. Organoleptic tests (appearance, aroma, taste, and texture) were performed by 25 semi-trained panelists, and proximate analysis was conducted. The results showed that the choux pastry with 10% seaweed flour was the most preferred, with organoleptic scores of 7.8 for appearance, 7.6 for aroma, 7.5 for texture, and 7.7 for taste. Proximate analysis indicated that the 10% seaweed flour choux pastry contained 0.3% crude fiber, 2.9% moisture, 2.28% ash, 27.43% fat, 11.27% protein, and 56.09% carbohydrates.
Oyster Farming Management Fajrin, Mahmudin; Junianto
Journal of Fish Health Vol. 5 No. 3 (2025): Journal of Fish Health
Publisher : Aquaculture Department, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jfh.v5i3.7080

Abstract

Pacific oysters (Crassostrea gigas) are one of the major aquaculture commodities that contribute greatly to the Japanese fishing industry. This study aims to describe the oyster farming management system based on field research experience in Hyogo Prefecture, Japan. The method used was participatory observation for eight months, covering all stages of aquaculture from seed collection to post-harvest. Observations showed that oyster farming is carried out using the hanging raft method (ikada-suika-shiki), relying on natural food in the form of plankton with depth management and regular hanger rotation. A seed training process (yokusei) was also applied to increase the oyster's resistance to environmental stress. The growth rate of oysters in the rearing phase ranges from 0.25-0.35 grams per day, and harvesting is done during winter to produce high-quality meat. The implementation of efficient and systematic production management has proven to increase yield and product quality. These results suggest that oyster farming practices in Japan can serve as a reference in the development of sustainable oyster farming in Indonesia.
Komposisi Kandungan Senyawa Flavor Non Volatil Selada Laut (Ulva lactuca) Segar dan Kering Gabriela, Lisa; Rusky Intan Pratama; Junianto; Iis Rostini
Biota Vol 11 No 2 (2025): Jurna Biota 2025
Publisher : Faculty of Science and Technology Universitas Islam Negeri Raden Fatah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19109/biota.v11i2.25949

Abstract

Drying has the potential to alter the physical, chemical, and organoleptic characteristics of food materials. This study aims to identify the composition of non-volatile flavor compounds in fresh and dried sea lettuce (Ulva lactuca). The identification of non-volatile flavor compounds was conducted using amino acid profiling through High-Performance Liquid Chromatography (HPLC). The organoleptic characteristics, including appearance, aroma, texture, and taste of fresh and dried sea lettuce samples, were assessed through a simple descriptive test. The quantitative amino acid analysis data and the descriptive test results were analyzed using a comparative descriptive method. The findings revealed that both fresh and dried Ulva lactuca contain 17 types of amino acids, comprising 9 essential amino acids and 8 non-essential amino acids, which influence flavor characteristics. The descriptive test indicated that fresh Ulva lactuca is characterized by clean, shiny, and soft light green to dark green sheets with an elastic texture and a distinctive fresh seaweed aroma. In contrast, dried Ulva lactuca exhibited a yellowish-green color, a stiff and brittle texture, and a stronger salty taste with a slight umami sensation. These findings highlight the potential of Ulva lactuca as a versatile ingredient in food product development, particularly for enhancing flavor and nutritional value.
Improving Students’ Learning Interest Through the Contextual Teaching and Learning (CTL) in Geometry Junianto; Katon Agung Ramadhan; Aulia Fonda; Muh Wildanul Firdaus; Nur Hidayat Pamungkas
Mathematics Research and Education Journal Vol. 10 No. 1 (2026): April
Publisher : UIR PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25299/mrej.2026.vol10(1).26838

Abstract

Low student interest remains a persistent issue in mathematics education. This study investigated the effectiveness of the Contextual Teaching and Learning (CTL) approach in enhancing students’ interest in learning mathematics. The research involved all students from a public junior high school in Yogyakarta, Indonesia. Using a quasi-experimental design, two eighth-grade classes were selected as the experimental and control groups, with 34 students in each class. Data were collected through a learning-interest questionnaire and classroom observations. The questionnaire employed a Likert scale and was administered before and after the treatment. Instrument validity was examined using the Pearson Product Moment correlation, while reliability was tested through Cronbach’s Alpha. The findings indicated that CTL significantly improved students’ learning interest compared with the conventional expository approach. Students in the experimental class showed greater enthusiasm, participation, and engagement during mathematics lessons because the learning activities were connected to real-life situations and meaningful experiences. Statistical analysis using a one-sample t-test and an independent-sample t-test at a 5% significance level confirmed that the increase in learning interest among students taught through CTL was significantly higher than that of students taught through expository instruction.
Students’ Learning Interest and Mathematical Literacy in Geometry: Evidence from Contextual Teaching and Learning at the Junior High School Level Junianto Junianto; Muh Wildanul Firdaus; Katon Agung Ramadhan; Junianto; Muh Wildanul Firdaus; Katon Agung Ramadhan; Aulia Fonda
Jurnal Pembelajaran, Bimbingan, dan Pengelolaan Pendidikan Vol. 6 No. 7 (2026)
Publisher : Universitas Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17977/um065.v6.i7.2026.3

Abstract

One of the problems in mathematics learning is the low level of students’ learning interest. Furthermore, the standard of education in Indonesia has not yet reached the level achieved by several other nations, as reflected in Indonesia’s scores and rankings in the PISA survey, which include mathematical literacy. The objective of this study is to assess the application of the Contextual Teaching and Learning (CTL) approach in the learning process to enhance students’ learning interest and mathematical literacy. This study employed a quasi-experimental design using a pretest–posttest control group framework. The participants comprised junior high school students from a public school in Yogyakarta, and two eight-grade groups as the sample, designated as the experimental and control groups. The instruments used were a learning interest questionnaire, a mathematical literacy test, and an observation sheet. Data were analyzed using Hotelling’s Trace and a one-sample t-test at a 5% significance threshold. The findings confirmed that CTL and expository approaches can enhance students’ learning interest and mathematical literacy. Furthermore, the comparative analysis revealed that the CTL approach demonstrated more optimal outcomes and had a significant impact compared to the expository approach in enhancing students’ learning interest and mathematical literacy.  
Co-Authors Al Iksani, Irna Salwa Amanda, Trisna Rosa Ananda Dwi Septian Atikah Nurhayati Aulia Fonda Damayanti, Fis'ari Denis Setia Prismayana Elyzha, Adhinda Nurr Fajrianto, Fiqri Fajrin, Mahmudin Firda Nuradawiyah Yonesa Firly Ryan Nouvaly Fitriani, Endah Gabriela, Lisa Hardianto, Putra Ananda Nurrafi Feryansyah Hasani, Fiza Jasmine Iis Rostini Ilva Viola Indi Mega Aulia Ine Maulina Irfan Zidni ISKANDAR Junianto Junianto Katon Agung Ramadhan Katon Agung Ramadhan Kiki Haetami Lisa Gabriela Luthfiah Al Afifah Marsyal, Muhammad Guntur Muh Wildanul Firdaus Muh Wildanul Firdaus Novia, Novia Aryashanti Nurhidayat Pamungkas Paramytha , Nina Radya Nasyawa Raj Surya Alika Ramadhan, Katon Agung Ringo Ringo Star Osrin, Butet Mona Moranaga Rusky Intan Pratama Salmaa Ishma Hidayati Saputra, Andika David Siahaan, Rio Fito Susilo Tri Widodo Tamsir Ariyadi