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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Riset dan Inovasi Pembelajaran
Nurhafsah, Nurhafsah
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Agriculture, Biological Sciences & Forestry Chemistry Education Languange, Linguistic, Communication & Media Mathematics Other

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Pengaruh konsentrasi penambahan bubuk ikan roa asap (Hemiramphus sp.) terhadap tingkat kesukaan bumbu penyedap: The effect of additional concentration of smoked roa fish powder (Hemiramphus sp.) on seasoning preference level Botutihe, Fadlianto; Ali, Desi Arsandi; Nurhafsah, Nurhafsah
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 27 No 7 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(7)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v27i7.49143

Abstract

Diversification of fishery products was carried out to increase their added value. Smoked roa fish is a traditional food for the people of Sulawesi and Maluku. Seasonings made from smoked roa fish could be an alternative to increasing the added value of smoked roa fish. This study aimed to determine the best formulation for making cubic seasonings from smoked roa fish based on the level of preference (taste, color, and aroma), moisture, and protein content. This research consisted of six treatments with the addition of smoked roa fish powder, namely 87.5 g, 122.5 g, 175 g, 210 g, 262.5 g, and 350 g. The results showed that the lowest moisture content was found in the treatment with the addition of 87.5 g smoked roa fish powder at 7.52% and the highest in the treatment with the addition of 350 g smoked roa fish powder at 11.72%. The lowest protein content was found in the treatment with the addition of fish powder-smoked roa 20.34 g at 18.81% and the highest was found in the treatment with the addition of 350 g smoked roa fish powder at 38.44%. The best seasoning formulation was based on a preference level, namely, treatment with 210 g smoked roa fish powder with a taste preference value of 3.20, color 3.48 and aroma 4.68 on a scale of 5, as well as a moisture content value of 9.90% and protein content of 30.24%.
Pengembangan Bahan Ajar Berbasis Digital Pada Materi IPS Nurhafsah, Nurhafsah; Idawati, Idawati; Nawir, Muhammad
Jurnal Riset dan Inovasi Pembelajaran Vol. 4 No. 1 (2024): Januari-April 2024
Publisher : Education and Talent Development Center Indonesia (ETDC Indonesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51574/jrip.v4i1.1321

Abstract

Penelitian ini bertujuan untuk mengembangkan bahan ajar berbentuk digital pada mata pelajaran IPS siswa kelas IV UPT SPF SDI Barombong 2 kota Makassar dengan kriteria valid, praktis serta efektif. Model pengembangan yang digunakan mengacu pada model ADDIE oleh Dick and Carry, meliputi: Analys, Design, Development, Implementation, dan Evaluation. Kami melakukan validasi ahli materi dan media untuk menilai kevalidan bahan ajar dan mengujicobakan bahan ajar digital IPS pada siswa kelas IV UPT SPF SDI Barombong 2 Makassar. Untuk mengevaluasi kepraktisan bahan ajar, dilakukan survey kuesioner/angket kepada guru dan siswa untuk mengetahui persepsi mereka tentang kesesuaian, relevansi dan kemudahan penggunaan bahan ajar. Untuk menentukan keefektifan bahan ajar, dilakukan posttest untuk mengukur pencapaian hasil belajar siswa setelah menggunakan bahan ajar digital IPS. Hasil penelitian menunjukkan bahwa bahan ajar digital IPS memenuhi kriteria sangat valid, praktis, dan efektif. Hasil penelitian ini memiliki implikasi yang penting dalam konteks pembelajaran berbasis digital materi IPS. Temuannya dapat memberikan wawasan yang bernilai tentang bagaimana teknologi dapat diintegrasikan secara inovatif dan bermakna dalam proses pembelajaran IPS. Hal ini diharapkan akan berkontribusi pada pengembangan materi pengajaran yang lebih sesuai dengan kebutuhan dan minat siswa, serta meningkatkan efektivitas pembelajaran IPS secara keseluruhan.
Co-Authors Ali, Desi Arsandi Botutihe, Fadlianto Idawati Idawati Muhammad Nawir