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All Journal International Journal of Natural Science and Engineering Indonesian Values and Character Education Journal Journal for Lesson and Learning Studies
Delima, Rika
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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 Using Salt on Drying Rate of Fish Delima, Rika; Sahira, Safinaz; Sumiroyani, Sumiroyani; Kamelia, Kamelia; Reskiana, Reskiana; Rahmi, Khusnul Aulia; Marta, Eni
International Journal of Natural Science and Engineering Vol 5, No 3 (2021): October
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (386.779 KB) | DOI: 10.23887/ijnse.v5i3.41314

Abstract

Fish drying by using additional salt as a preservative and adding flavor to the fish. This study aims to determine the effect of various doses of salt on the quality of tilapia, motan, dried salted lemongrass and the difference that does not use salt on the quality of fish. This type of research is quantitative research with experimental methods. The independent variable in this study was the concentration of NaCl salt as a treatment, namely 10%, 20%, 30% of the total fish weight. The controlled variables of this study were the type of fish, weather conditions, and materials used. The research process begins with weeding motan, tilapia, and lemongrass fish, namely motan fish, tilapia, and lemongrass fish, weighing 100 grams. Then the fish are weeded with running water, removed all the contents of the fish's stomach, and drained until the fish does not contain too much water. Then the addition of salt to the motan fish, tilapia, and lemongrass fish has been given, namely, 27%, 34%, and 41%. The duration of soaking or salting is 24 hours. After the salting time has been completed, the fish drying process is continued. The fish dried at a temperature of 30C to 35C for 2 to 3 days to obtain the desired characteristics of salted fish. Data was collected by testing the salt content in fish with different concentrations. The results showed a difference between salted fish and unsalted fish. Salted fish has a harder texture, taste better, and have a longer shelf life.
Exemplary Values of Social Studies Learning in Elementary School Azizah, Nur; Mira; Delima, Rika; Sabilah, Adina; Karmelia, Mila; Sopiah; Safrudin
Indonesian Values and Character Education Journal Vol. 5 No. 2 (2022): October
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/ivcej.v5i2.42246

Abstract

So far, most of the social studies education learning process at the school level is still conventional. It is undeniable that nowadays, many symptoms and social problems continue to be turbulent and disturb the life of society, nation, and state. The current state of social studies learning, especially at the elementary level, indicates neglect of local culture, which functions to build student character. It is due to the low exemplary and moral values of a student. This study aims to This study aims to analyze the values of exemplary social studies learning in elementary schools. This type of research is qualitative approach research chosen in this study to answer the questions. Data collection in this study is by interview and documentation. The method used in this study is a method with qualitative data collection. The data analysis technique used qualitative analysis. The results showed that exemplary values in social studies learning affected elementary school students. The implications of this research are expected to be able to instill exemplary values in social studies learning in elementary schools.
The Impact of Using Salt on Drying Rate of Fish Delima, Rika; Sahira, Safinaz; Sumiroyani, Sumiroyani; Kamelia, Kamelia; Reskiana, Reskiana; Rahmi, Khusnul Aulia; Marta, Eni
International Journal of Natural Science and Engineering Vol. 5 No. 3 (2021): October
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (386.779 KB) | DOI: 10.23887/ijnse.v5i3.41314

Abstract

Fish drying by using additional salt as a preservative and adding flavor to the fish. This study aims to determine the effect of various doses of salt on the quality of tilapia, motan, dried salted lemongrass and the difference that does not use salt on the quality of fish. This type of research is quantitative research with experimental methods. The independent variable in this study was the concentration of NaCl salt as a treatment, namely 10%, 20%, 30% of the total fish weight. The controlled variables of this study were the type of fish, weather conditions, and materials used. The research process begins with weeding motan, tilapia, and lemongrass fish, namely motan fish, tilapia, and lemongrass fish, weighing 100 grams. Then the fish are weeded with running water, removed all the contents of the fish's stomach, and drained until the fish does not contain too much water. Then the addition of salt to the motan fish, tilapia, and lemongrass fish has been given, namely, 27%, 34%, and 41%. The duration of soaking or salting is 24 hours. After the salting time has been completed, the fish drying process is continued. The fish dried at a temperature of 30C to 35C for 2 to 3 days to obtain the desired characteristics of salted fish. Data was collected by testing the salt content in fish with different concentrations. The results showed a difference between salted fish and unsalted fish. Salted fish has a harder texture, taste better, and have a longer shelf life.
Co-Authors Ani Lestari Ishak, Khardianti Alviani Kamelia Kamelia Karmelia, Mila Marta, Eni Mira Mutmainah, Fadzilatul Nur Azizah Rahmi, Khusnul Aulia Rani, Putri Rika Reskiana, Reskiana Sabilah, Adina Safrudin Sahira, Safinaz Siregar, Pariang Sonang Sopiah, Sopiah Sumiroyani, Sumiroyani