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All Journal Indonesian Science Education Journal (ISEJ)
Nurlia Latipah
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Agriculture, Biological Sciences & Forestry Education Other

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The Effect Of Addition Of Fruit Sari (Dimorcarpus Longan) To Skim Milk In Yoghurt Drink Reza Noprianto; Ririn Anggreany; Rita Agustina; Saskia Anggun.K; Yuyun Apitasari; Nurlia latipah
ISEJ : Indonesian Science Education Journal Vol. 1 No. 1 (2020): Januari 2020
Publisher : Yayasan Darussalam Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62159/isej.v1i1.11

Abstract

An effort in dairy products is currently growing, this is also because milk is a product that is easily damaged. Yogurt is one type of fermented milk that has been widely known by the public. Milk fermentation technology is developing quite rapidly by utilizing many pure and single cultures as well as the use of other lactic acid bacteria that can provide better product quality. This study aims to determine: 1) the effect of the amount of longan extract on skim milk; 2) the effect of the amount of skim milk on the nature of yakult. The method used is an experimental method that uses two factors, namely the addition of longan fruit extract and skim milk. The results showed that there was an effect of the addition of longan juice in the form of taste, color, and thickness. Based on the results of the study it can be concluded that the addition of longan fruit extract to yogurt does not affect the acidity of yougurt, because the levels of longan fruit extract are small, so that the acidity level on yougurt is still high
The Effect Of The Old Level Of Boating On The Success Of Making Sweet Poultry And Kepok Banana May Wulan Sari; Azis Abdul Malik; Anike Riana; Irvan Ardiansyah Putra; Seri Dewi Ami; Nurlia Latipah
ISEJ : Indonesian Science Education Journal Vol. 1 No. 1 (2020): Januari 2020
Publisher : Yayasan Darussalam Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62159/isej.v1i1.12

Abstract

This study aims to determine the effect of the length of boiling time on success in making purple sweet potato tapai and banana kepok. The method used in this research is the experimental method and documentation media. By using observations of purple sweet potato stew and banana kepok. The content that is in purple sweet potato is very much, including as a source of carbohydrates and sources of enough calories (such as vitamins, minerals, protein, fat, and fiber). While kapok bananas contain high carbohydrates and fiber. By means of fermentation, the anaerobic carbohydrate and amino acid breakdown process that is without the need for oxygen. The process of making tapai from purple sweet potato and banana is done by referring to the standard of making tapai in general, only in this study using 2 samples with each different level of maturity. From the results and discussion it can be concluded that the length of boiling time and the level of maturity in making purple sweet potato tapai and banana kepok affect the texture and taste.
Development and Validation of a Problem-Based Learning (PBL)-Based Science Worksheet on Environmental Pollution for Grade VII Junior High School Students Yansah, Edi; Yokos Pranata; Nurlia Latipah
ISEJ : Indonesian Science Education Journal Vol. 5 No. 3 (2024): September
Publisher : Yayasan Darussalam Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62159/isej.v5i3.1784

Abstract

This study aims to develop and validate a PBL-based science worksheet on environmental pollution for Grade VII students in Indonesian junior high schools. The worksheet was designed using the Borg and Gall development model, adapted by Sugiyono, and was validated by experts in content, language, and design. The validation process resulted in positive assessments, with content and language experts rating the worksheet at 80%, indicating its alignment with curriculum goals and appropriateness for the target grade. Media and design validation was rated at 70.58%, suggesting room for improvement in visual appeal. The worksheet was then field-tested with 10 students and one teacher, receiving high practical ratings of 88.3% from students and 96.19% from the teacher, indicating its effectiveness in fostering student engagement and learning. The findings suggest that PBL-based worksheets can enhance critical thinking, environmental awareness, and problem-solving skills, supporting the development of more interactive and student-centered learning environments. Despite some design-related limitations, the study highlights the potential of PBL as an effective teaching strategy for promoting active learning in science education. Future research should explore the broader applicability of PBL-based tools across different subjects and educational settings.
Co-Authors Anike Riana Azis Abdul Malik Irvan Ardiansyah Putra May Wulan Sari Reza Noprianto Ririn Anggreany Rita Agustina Saskia Anggun.K Seri Dewi Ami Yansah, Edi Yokos Pranata Yuyun Apitasari