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All Journal Abdimasku : Jurnal Pengabdian Masyarakat Chemistry Education Review
Ulfah, Nurlaili Dwi
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Chemistry Computer Science & IT Economics, Econometrics & Finance Health Professions Industrial & Manufacturing Engineering Social Sciences

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Pengembangan Multimedia Interaktif pada Materi Hidrolisis dalam Model Discovery Learning Ulfah, Nurlaili Dwi; Sugiarti, Sugiarti; Salempa, Pince
Chemistry Education Review (CER) Volume 5 Nomor 1 September 2021
Publisher : Program Pasca Sarjana UNM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (399.67 KB) | DOI: 10.26858/cer.v5i1.26358

Abstract

This type of Research & Development research aims to develop and produce interactive multimedia (MMI) on hydrolysis materials in a valid, practical and effective discovery learning model. Adapting the ADDIE model, the analysis pays attention to curriculum aspects, student characteristics, and media needs. The design is carried out based on analysis by making an outline of the media content, learning descriptions, lesson plans and LKPD. The development stage consists of pre-production where multimedia flowcharts and media scripts are produced, production where MMI prototypes are produced, and post-production for reviewing MMI before use. The implementation is carried out on students of class XI SMAN 1 Simboro even semester year 2020/2021. Formative evaluation with a validation process on all devices, including research instruments, namely learning implementation sheets, teacher and student response questionnaires, and learning outcomes tests. The results showed that all devices met the very valid criteria with a score of 3.58 and 89.58% very feasible. MMI is valid with a score of 3.12 and 78.08% is feasible. Learning is carried out entirely with a score of 1.80 based on discovery learning syntax and 89.93% is very practical. For the teacher's response, a score of 3.39 was obtained with practical criteria and the student response with a score of 3.55 met the practical criteria. The percentage of class completeness, based on the results of the learning test, reached 86.67% which was very effective. This shows that the developed MMI meets the specified validity, practicality and effectiveness qualities.
Sosialisasi Pembuatan Mayonnaise sebagai Produk Turunan Kelapa dari VCO dan Coco Vinegar Ulfah, Nurlaili Dwi; Idris, Siti Indriyati; Addas, Reski Kartini
ABDIMASKU : JURNAL PENGABDIAN MASYARAKAT Vol 7, No 2 (2024): MEI 2024
Publisher : LPPM UNIVERSITAS DIAN NUSWANTORO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62411/ja.v7i2.2100

Abstract

AbstrakIndonesia memiliki banyak perkebunan kelapa namun pengembangan produk berbahan dasar kelapa masih kurang optimal. Semua bagian kelapa dapat dimanfaatkan sehingga banyak produk yang dapat dihasilkan. VCO dan Coco Vinegar merupakan contoh produk turunannya sehingga pengembangannya tidak hanya mengoptimalkan manfaat tetapi juga meningkatkan nilai ekonomis. Adapun bentuk hilirisasi dari tanaman kelapa dapat dibuat menjadi produk baru yaitu mayones. Dengan pertimbangan manfaat tersebut, maka dilakukan sosialisasi dengan tujuan untuk memberikan pemahaman kepada guru-guru di UPT SPF SDI Paccerakkang tentang pengolahan kelapa berkelanjutan dari VCO dan Coco Vinegar menjadi Mayones. Program ini terdiri dari pembuatan produk, sosialisasi, dan evaluasi. Hasilnya adalah proses pembuatan produk dilakukan dengan metode sederhana, kemudian dipresentasikan dalam kegiatan sosialisasi. Setelah itu, dilakukan Focus Group Discussion sebagai evaluasi.Kata kunci: Kelapa, VCO, Coco Vinegar, MayonnaiseAbstractIndonesia has many coconut plantations, but the development of coconut-based products is still less than optimal. All parts of coconut can be utilized so that many products can be produced. VCO and Coco Vinegar are examples of derivative products so that their development will not only optimize benefits but also increase economic value. As for the downstream form of coconut plants, these products can be made into new products, namely mayonnaise. With consideration of the benefits, socialization was carried out with the aim of providing understanding to teachers at UPT SPF SDI Paccerakkang about sustainable coconut processing from VCO and Coco Vinegar to Mayonnaise. This program consisted of product manufacturing, socialization, and evaluation. The results are the process of making product is done with a simple method, then it is presented in a socialization activity. After that, a Focus Group Discussion was conducted as an evaluation.Keywords: Coconut, VCO, Coco Vinegar, Mayonnaise
Co-Authors Addas, Reski Kartini Idris, Siti Indriyati Pince Salempa Sugiarti Sugiarti