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All Journal International Journal of Natural Science and Engineering Journal for Lesson and Learning Studies
Mutmainah, Fadzilatul
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Education Engineering Other

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Pengaruh Metode PJBL Hasil Belajar Matematika di SD Negeri 014 Rambah Samo Rani, Putri Rika; Lestari, Ani; Mutmainah, Fadzilatul; Ishak, Khardianti Alviani; Delima, Rika; Siregar, Pariang Sonang; Marta, Eni
Journal for Lesson and Learning Studies Vol 4, No 2 (2021): July
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jlls.v4i2.34570

Abstract

Penelitian ini bertujuan untuk menguji dan menganalisis pengaruh keaktifan belajar siswa terhadap hasil belajar. Penelitian ini merupakan penelitian kuantitatif dengan pengambilan data menggunakan desain eksperimen. Populasi pada penelitian ini adalah siswa kelas VI Semester Genap Tahun Ajaran 2020/2021 SD Negeri 014 Rambah Samo. Teknik pengumpulan data menggunakan pre test, post test, dokumentasi. Dengan di analisisnya penelitian tersebut maka akan didapatkan hasil pengambilan data terhadap keaktifan belajar siswa dengan metode eksperimen Project Based Learning. Melalui pembelajaran berbasis proyek proses inquiry dimulai dengan memunculkan pertanyaan penuntun dan membimbing peserta didik dalam sebuah proyek kolaboratif yang mengintegrasikan berbagai materi dalam kurikulum . Berdasarkan paparan tersebut maka peneliti tertarik untuk mengetahui bagaimana: Pengaruh Metode Pembelajaran Project Based Learning Terhadap Hasil Belajar Matematika di SD Negeri 014 Rambah Samo. Selain peneliti ingin memberikan inovasi dalam sebuah pembelajaran, peneliti juga dapat mengetahui apakah metode tersebut layak atau tidak lanyak.  
The Impact of Drying and Salting on the Fish Resilience and Quality Rani, Rani; Sholihah, Nurhidayati; Mutmainah, Fadzilatul; Sopiah, Sopiah; Rahmi, Rahmi; Aisyah, Nur; Marta, Eni
International Journal of Natural Science and Engineering Vol. 6 No. 1 (2022): April
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (247.169 KB) | DOI: 10.23887/ijnse.v6i1.41473

Abstract

Drying fish is one way of preserving fish by reducing the water content of fish so that the activity of microorganisms can be reduced. Preservation by drying is intended to extend the shelf life of fish. Many fish species have used the drying method for a long time. This study aimed to analyze the effect of drying on salted and unsalted fish to test the resistance and quality of fish. Making salted fish is the simplest preservation with low cost. The characteristics of fish that have a neutral pH, soft texture, and high nutritional content make fish a good medium for bacterial growth. Most Indonesian people manage fish to overcome the damage, including those processed into salted fish. Salted fish is one form of traditional fish processed products with drying and salting technology. Based on the study's results, it was concluded that salted fish that was dried for more than 12 hours of heating in the sun produced products that were acceptable to consumers, while drying under 8 hours produced products that consumers did not accept. There is a need for further testing on the shelf life and the need for the use of hygienic packaging. Based on the analysis, the concentration of salt and time of salting did not significantly affect the texture and aroma.
Co-Authors Ani Lestari Delima, Rika Ishak, Khardianti Alviani Marta, Eni Nur Aisyah Rahmi Rahmi RANI RANI, RANI Rani, Putri Rika Sholihah, Nurhidayati Siregar, Pariang Sonang Sopiah, Sopiah