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All Journal PROSIDING SEMINAR KIMIA JURNAL MathEdu (Mathematic Education Journal) Jambura Journal of Educational Chemistry Bantara Journal of Animal Science Variable Research Journal
Aprilia, Lisa
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Social Sciences Other

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THE EFFECTIVENESS OF STEM AND RHIZOME EXTRACT OF KECOMBRANG (Etlingera elatior) AS A NATURAL PRESERVATIVE FOR TILAPIA (Oreochromis niloticus) MEAT Hernanda, Tasya; Nurlaili, Nurlaili; Noviyanti, Putri; Syafira, Irmaina; Aprilia, Lisa; Rofiah, Is Nur Dwi; Darmayanti, Citra
PROSIDING SEMINAR KIMIA Vol 2 No 1 (2023): Prosiding SNK 2023
Publisher : Jurusan Kimia Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Mulawarman

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Abstract

Tilapia contains protein and has a high nutritional content, including minerals, vitamins and unsaturated fats. However, this fish is easily damaged and rotten. This is caused by the activity of enzymes, microorganisms, or oxygen oxidation. Therefore, it is necessary to use preservatives so that the fish does not spoil or rot quickly. One of the potential natural preservatives is the kecombrang plant, especially the stems and rhizomes which contain bioactive substances. This plant has antibacterial properties that can help slow down the decline in fish quality. This study aims to determine the effectiveness of kecombrang stem and rhizome extract as a natural preservative in tilapia meat. The effectiveness of kecombrang stem and rhizome extracts was determined by soaking tilapia meat in kecombrang stem and rhizome extracts at various times of 0, 3, and 6 hours. The protein content of tilapia meat was measured by the biuret test. The results of this study indicated that the percentage of protein degradation inhibitors in kecombrang stem extract was 30.1% for 3 hours and 17.8% for 6 hours while in kecombrang rhizome extract was 34.2% for 3 hours and 22.6% for 6 hours. This shows that kecombrang rhizome extract is more effective as a natural preservative for tilapia meat compared to kecombrang stem extract. Keywords: Tilapia, kecombrang stem, kecombrang rhizome, natural preservative, biuret
MANAJEMEN SEKOLAH DALAM PENINGKATAN MUTU PENDIDIKAN KARAKTER DI SMPN 157 JAKARTA Haratua, Chandra Sagul; Rahayu, Rina Sri; Fahrizal, Tobi; Aprilia, Lisa; Triastutik, Milisa
JURNAL MathEdu (Mathematic Education Journal) Vol 6 No 3 (2023): Jurnal MathEdu (Mathematic Education Journal) November 2023
Publisher : Program Studi Pendidikan Matematika Institut Pendidikan Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37081/mathedu.v6i3.5549

Abstract

The main problem in this research is how to manage improving the quality of character education at SMPN 157 Jakarta? This research aims to determine the management of improving the quality of education and the quality of character education at SMPN 157 Jakarta. The method used in this research is the case study method, descriptive qualitative type through observation, interviews and documentation, in an effort to describe the management of improving the quality of character education at SMPN 157 Jakarta, with resource persons from the head of the madrasah, head of student affairs, head of curriculum, teachers and student Guardian. The results of the research show that First, improving the quality of education management at SMPN 157 Jakarta is considered good because it uses the Deming model in management activities, namely Plan, Do, Check and Act. Apart from that, in improving the quality of education from the start of the student input process without tests, the process that takes place using TQM results in student achievement in the form of more dominant academic and non-academic output. Regarding the quality of education, SMPN 157 Jakarta has received B accreditation. However, what needs to be input is about academic output that needs improvement. Second, regarding the quality of character education which is classified as good because almost all of the students' achievements regarding the character values that are used as standards have touched on moral actions. Keywords : Character, management, quality, education
Review: Laboratorium Virtual untuk Pembelajaran Kimia di Era Digital Lestari, Lestari; Aprilia, Lisa; Fortuna, Nezalsa; Cahyo, Risky Nor; Fitriani, Suci; Mulyana, Yuni; Kusumaningtyas, Pintaka
Jambura Journal of Educational Chemistry Vol 5, No 1 (2023): February
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34312/jjec.v5i1.15008

Abstract

Pesatnya perkembangan teknologi informasi di era digital harus dimanfaatkan secara optimal untuk meningkatkan kualitas pembelajaran kimia. Di era digital ini, penggunaan laboratorium virtual dapat menggantikan laboratorium nyata sebagai sarana untuk membuktikan teori, hukum, dan konsep kimia. Kajian ini menelaah berbagai platform laboratorium virtual yang dapat digunakan dalam pembelajaran kimia. Platform laboratorium virtual yang dikaji dalam artikel ini adalah Chemcollective, Laboratorium Maya, PhET, dan Olabs. Setiap platform laboratorium virtual yang dikaji memiliki kelebihan dan kekurangan, sehingga informasi ini diharapkan dapat menjadi bahan pertimbangan bagi guru dalam memilih platform laboratorium virtual yang sesuai dengan tujuan pembelajaran kimia yang telah dirancang.
The Utilization of Fermented Agricultural By-Products as Fibrous Feed for Beef Cattle: A Review Martina, Ajeng Aullia; Eka Rizky Vury Rahayu; Aprilia, Lisa
Bantara Journal of Animal Science Vol. 7 No. 2 (2025): BJAS
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/bjas.v7i2.7310

Abstract

Fermentation of agricultural by-products represents a strategic and sustainable approach to providing fibrous feed for beef cattle, particularly in regions facing high feed costs and the low nutritional value of unprocessed residues. Through microbial activity, fermentation alters the chemical composition of raw materials by degrading crude fiber components such as cellulose, hemicellulose, and lignin, thereby enhancing nutrient availability, crude protein content, digestibility, and palatability. Consequently, fermented by-products improve rumen fermentation efficiency and overall cattle performance while reducing feed costs and mitigating environmental pollution from agricultural waste. The wide availability of agricultural residues ensures a consistent raw material supply, supporting feed sustainability within a circular economy framework. This review highlights the mechanisms and benefits of fermentation technology, its role in improving resource efficiency and farm profitability, and its potential contribution to sustainable livestock systems and national food security.
ANALYSIS GENDER AND LANGUAGE IN ONLINE COMMUNICATION (CASE STUDY: TIKTOK AND INSTAGRAM) Meirandani, Amanda; Ulmasitoh, Cici; Aprilia, Lisa; Elfa M, Yasmin; Nargis, Nargis
VARIABLE RESEARCH JOURNAL Vol. 2 No. 01 (2025): JANUARI 2025
Publisher : Media Inovasi Pendidikan dan Publikasi

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Abstract

This study investigates the influence of gender on language use in online communication, focusing on TikTok and Instagram. Using a qualitative descriptive approach, data were collected from posts and comments to analyze male and female language variations in tone, communication style, and objectives. The findings reveal that women tend to use collaborative and emotional language, fostering connections, while men prefer direct and concise expressions to grab attention. Contextual factors, such as platform dynamics, shape these communication patterns, allowing individuals to challenge traditional gender norms. This study emphasizes the role of gender in shaping digital interactions and highlights the importance of fostering inclusive and diverse representation in online environments.
Co-Authors Cahyo, Risky Nor Darmayanti, Citra Eka Rizky Vury Rahayu Elfa M, Yasmin Fahrizal, Tobi Fortuna, Nezalsa Haratua, Chandra Sagul Hernanda, Tasya Lestari Lestari Martina, Ajeng Aullia Meirandani, Amanda Mulyana, Yuni Nargis, Nargis Noviyanti, Putri Nurlaili Nurlaili Pintaka Kusumaningtyas Rahayu, Rina Sri Rofiah, Is Nur Dwi Suci Fitriani, Suci Syafira, Irmaina Triastutik, Milisa Ulmasitoh, Cici