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All Journal JOURNAL OF COASTAL DEVELOPMENT Jurnal Pendidikan dan Pembelajaran Kimia (JPPK) PENA SAINS Edukasi: Jurnal Pendidikan Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Pendidikan Kimia (JPKim) Indonesian Journal of Chemistry EKSAKTA : Jurnal Penelitian dan Pembelajaran MIPA PENDIPA Journal of Science Education JURNAL EDUCATION AND DEVELOPMENT Journal of Education Technology Jurnal Ilmiah Sekolah Dasar Jurnal Pendidikan Fisika dan Teknologi International Journal for Educational and Vocational Studies JCER (Journal of Chemistry Education Research) Jurnal Eduscience (JES) JPPS (Jurnal Penelitian Pendidikan Sains) JPPIPA (Jurnal Penelitian Pendidikan IPA) Jurnal Abdi: Media Pengabdian Kepada Masyarakat Jurnal Penelitian Pendidikan Matematika dan Sains Jurnal Inovasi Pembelajaran Kimia (Journal Of Innovation in Chemistry Education) Studies in Learning and Teaching Jurnal Pendidikan, Sains, Geologi, dan Geofisika (GeoScienceEd Journal) Didaktika: Jurnal Kependidikan Hydrogen: Jurnal Kependidikan Kimia Jurnal Kependidikan: Jurnal Hasil Penelitian dan Kajian Kepustakaan di Bidang Pendidikan, Pengajaran dan Pembelajaran Bioscientist : Jurnal Ilmiah Biologi JIPB (Jurnal Inovasi Pembelajaran Biologi) IJORER : International Journal of Recent Educational Research Jurnal Pengabdian Kepada Masyarakat EduStream: Jurnal Pendidikan Dasar Jurnal Pijar MIPA JSEP (Journal of Science Education and Practice) UNESA Journal of Chemical Education Unesa Journal of Chemistry International Journal of Emerging Research and Review Jurnal Pendidikan MIPA Journal of Current Studies in SDGs Journal of Current Studies in SDGs
Rudiana Agustini
Universitas Negeri Surabaya
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Nursing Physics Public Health Social Sciences Veterinary Other

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Validitas Lembar Kerja Mahasiswa Berbasis Connected Learning Cycle sebagai Upaya Peningkatan Keterampilan Proses Sains dan Keterampilan Literasi Sains Rusmini, Rusmini; Suyono, Suyono; Agustini, Rudiana
JURNAL PENELITIAN PENDIDIKAN MATEMATIKA DAN SAINS Vol. 8 No. 2 (2024): JPPMS Vol. 8 No. 2 Tahun 2024
Publisher : Faculty of Mathematics and Natural Sciences, Universitas Negeri Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26740/jppms.v8n2.p69-76

Abstract

A study has been conducted on the development of Student Worksheets (LKM) based on Connected Learning Cycle (CLC) to improve Science Process Skills and Science Literacy. This study is included in the development research using the ADDIE model which is limited to the development stage. Validation is measured using a validation sheet assessed by five expert validators in the field of chemistry and chemistry education. It is said to be valid if it gets a very good mode. The data shows that the LKM developed received a very good assessment so that it can be said to be valid or worthy and can be continued to the trial stage for students. This study is useful as an effort to improve students' abilities in understanding science process skills and science literacy skills.
Investigating Culinary Vocational Students’ Sustainability Action through Learning of Physical and Chemical Changes Sari, Ilma Indana; Agustini, Rudiana; Setiawan, Beni; Satriawan, Muhammad
Jurnal Pendidikan MIPA Vol 26, No 2 (2025): Jurnal Pendidikan MIPA
Publisher : FKIP Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jpmipa.v26i2.pp971-986

Abstract

Vocational education is pivotal in advancing the Sustainable Development Goals (SDGs), particularly SDG 12, which emphasizes responsible consumption and production. However, preliminary studies indicate that sustainability action competence among culinary vocational high school students remains relatively low. This study aims to investigate the current level of such competence and analyze how learning about physical and chemical changes within culinary contexts contributes to its enhancement. An exploratory sequential mixed-methods design utilized a validated questionnaire as the primary instrument. Findings reveal that while students generally performed well in the cognitive domain (68%), their competence in the socio-emotional domain (40%) and behavioral domain (30%) were low. Integrating the concept of substance changes with sustainable culinary practices offers promising potential for fostering sustainability competence. The implications of this study underscore the urgent need for curriculum development and instructional strategies aligned with Education for Sustainable Development (ESD), particularly within vocational culinary education.
The Validity of Student Worksheets and Student Textbooks Inquiry Training Model on The Colligative Properties of Solution Pratikno, Putri; Suyono, Suyono; Agustini, Rudiana
International Journal for Educational and Vocational Studies Vol. 2 No. 11 (2020): November 2020
Publisher : Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/ijevs.v2i11.3006

Abstract

This study is development research of student worksheets and student textbooks using the inquiry training model to support the learning of the colligative properties of solution. The purpose of this study was to produce valid student worksheets and student textbooks. Student worksheets and student textbooks are developed using the ADDIE (Analyze, Design, Development, Implement, and Evaluate) design. The validity measured includes construct validity and content validity. The validity of the device was assessed by three validators using a validation sheet. The validation result data were analyzed descriptively quantitative and descriptive qualitative. The results of data analysis show that the student worksheets and student books developed have reached a valid category with the mode of score ranging from 3 to 4.
The quality of indonesian brands of consumable cooking oils is reviewed by peroxide numbers and free fatty acid value Anggarani, Mirwa Adiprahara; Wikandari, Prima Retno; Agustini, Rudiana; Waskito, Rusyariyanto; Fransiska, Yuni
Jurnal Pendidikan Kimia Vol. 16 No. 2 (2024): August
Publisher : Pascasarjana Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jpkim.v16i2.59012

Abstract

This study evaluated laboratory skills among the students during biochemistry practicum activities and built laboratory information for the internal and external community of Universitas Negeri Surabaya in 2024. The habit of reusing cooking oil for the main reason of saving costs can cause health problems. Parameters used to determine quality cooking oils include content-free fatty acids and number peroxide. The research purposes for this experiment are to know the rate of free fatty acids and the number of peroxides in Branded and out-of-stock cooking oil used for now. Determination of free fatty acids was done with the method of alkalimetry and the determination number of peroxide was done with the technique of iodometry. Result of the study This shows average rate of sour fat-free oil frying before frying is 0.22% And after frying becomes 0.40% or enhancement amounting to 185.98 %. The average level of number peroxide oil fried before frying is as big as 1.11 meq O2 /kg and after frying to 3.52 meq O2 /kg or enhancement as big as 317.25%. Average rate sour fat-free oil fry before frying No exceed standard SNI 7702: 2012, namely maximum 0.3%. However, the average level of free fatty acids in cooking oil after frying exceeds the SNI 7702:2012 standard, namely above 0.3%. Whereas the average rate number peroxide oil fry before and after frying does not exceed standard SNI 7709: 2012 which is a maximum of 10 meq O2 /kg.
Total Flavonoid Content and In Vitro Anti-Inflammatory Potentials of Kombucha with Enrichment of Butterfly Pea (Clitoria ternatea) Flower Extract Wahyanto, Kharisma Nareswari; Agustini, Rudiana
Jurnal Pijar Mipa Vol. 19 No. 2 (2024): March 2024
Publisher : Department of Mathematics and Science Education, Faculty of Teacher Training and Education, University of Mataram. Jurnal Pijar MIPA colaborates with Perkumpulan Pendidik IPA Indonesia Wilayah Nusa Tenggara Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpm.v19i2.6320

Abstract

Kombucha is a fermented beverage from tea (Camellia sinensis) that is claimed to be beneficial for several medical ailments. Several studies have conducted nutritional enrichment of kombucha to optimize its nutritional benefits. One of the native Indonesian plants that can be utilized as nutritional enrichment material is the butterfly pea (Clitoria ternatea) flower. Its nutrition is expected to increase the health benefits of kombucha Camellia sinensis. Kombucha has beneficial compounds such as flavonoids that have potential applications in medical chemistry due to its anti-inflammatory properties. This study aims to enrich the valuable nutrition and test the in vitro anti-inflammatory potentials of kombucha, conducted by formulating kombuchaCamellia sinensis with Clitoria ternatea flower extract addition (0; 0.5; 1; 1.5; 2)% (m/v), the chemical characterization including pH value test using digital pH meter and total flavonoid content (TFC) using colorimetric (AlCl3) assay) with quercetin as its standard, and in vitro anti-inflammatory activity test using the red blood cell (RBC) membrane stabilization method. The result showed that the pH value of kombucha had met the consumption quality standard (3-4), starting from 3,30 + 0,00 (0%) to 3,66 + 0,01 (2%). The flavonoid content increased from 38,89 + 0,05 mgQE/g (0%) to 126,73 + 0,13 mgQE/g (2%). Kombucha samples showed anti-inflammatory activity potentials with the best IC50 value of 140,22 ppm (2% addition). The data from this study were analyzed using a one-way ANOVA statistical test. It shows there is an influence from the addition of Clitoria ternatea to the TFC result (p<0,05), and it continued to Duncan's Multiple Range test (DMRT) that showed sample F0 to F4 were significantly different from each other (p<0,05). In conclusion, the enrichment of kombucha (Camellia sinensis) using Clitoria ternatea flower extract has been proven to increase the health-beneficial compound (flavonoids) and have potential anti-inflammatory activity.
The Duracy of Fermentation Effect on the Chemical Quality of Kimchi Krai (Cucumis sativus L.) as Probiotics Nafisah, Halimatun; Agustini, Rudiana
Jurnal Pijar Mipa Vol. 19 No. 2 (2024): March 2024
Publisher : Department of Mathematics and Science Education, Faculty of Teacher Training and Education, University of Mataram. Jurnal Pijar MIPA colaborates with Perkumpulan Pendidik IPA Indonesia Wilayah Nusa Tenggara Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpm.v19i2.6415

Abstract

This study aims to describe the effect of fermentation duration on the chemical quality of kimchi krai as a food containing probiotics, including total LAB, total titratable acid, pH, antioxidant activity, and level of liking. This research used laboratory experimental methods, and data analysis was done descriptively. Several stages were carried out, including sample making, sample preparation, sample extraction, total LAB test, pH test, total titratable acid test, antioxidant activity test with DPPH method to obtain IC50 value, and organoleptic test. This study used fermentation durations of 8 hours, 16 hours, and 24 hours. The best chemical quality of kimchi krai was obtained in 24-hour fermentation with a total LAB of 6.1x107, pH value decreased from pH 4.75 in 8-hour fermentation to 3.85 in 24-hour fermentation, while for total titratable acid with the highest value of 0.62%, the strongest antioxidant activity with IC50 429.86 ppm. Based on the results, the very weak category includes antioxidant activity in kimchi krai (Cucumis Sativus L.). However, the longer the fermentation process of kimchi krai (Cucumis Sativus L.), the greater the ability to inhibit free radicals.
The Effect of Adding Avocados (Persea americana) on Microbiological and Chemical Qualities in Yoghurt Drinks Fatimah, Siti Alihatus; Agustini, Rudiana
Jurnal Pijar Mipa Vol. 19 No. 3 (2024): May 2024
Publisher : Department of Mathematics and Science Education, Faculty of Teacher Training and Education, University of Mataram. Jurnal Pijar MIPA colaborates with Perkumpulan Pendidik IPA Indonesia Wilayah Nusa Tenggara Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpm.v19i3.6601

Abstract

Yoghurt is one of the fermented products from cow's milk and skim milk as a source of protein to cover nutritional needs. With the development of innovation and the creation of food products, yogurt has many flavors from various fruits and vegetables. Yogurt food product innovations can also be made from skim milk combined with the addition of avocados. Avocado is a fruit that contains fiber, riboflavin (B2), niacin (B3), vitamins A, C, E, K, vitamin B6, magnesium, glutathione, and unsaturated fatty acids. The purpose of this study was to describe the effect of the concentration of avocados (Persea americana) on the quality of microbiology (total LAB) and chemistry (pH, fat content, and protein content) in yogurt drinks. The research used laboratory experimental methods, and data analysis was done descriptively. The treatment of adding avocados is 0%, 10%, 15%, and 20%. The results of the study obtained the effect of the concentration value of adding avocados (Persea americana) with the results of the study: the total value of LAB increased from 4.1x109±0.20 CFU/mL (10%) to 4.4x109±0.07 CFU/mL (15%), the pH value decreased from 4.30±0.02 (0%) to 3.89±0.01 (20%), The fat content value increased from 0.05±0.007 % w/b (0%) to 0.57±0.005 % w/b (20%), the protein content value decreased from 3.46±0.02% w/b (0%) to 2.94b±0.00 % w/b (20%). The conclusion of this study is the effect of adding avocados (Persea americana) on the quality of microbiology (total LAB) and chemistry (pH, fat content, and protein content) in yogurt drinks.
Development of e-Worksheet Guided Inquiry-Oriented to Train Students' Critical Thinking Skills on Buffer Solution Material Wahyuningtyas, Intan Nanda; Agustini, Rudiana
Jurnal Pijar Mipa Vol. 19 No. 4 (2024): July 2024
Publisher : Department of Mathematics and Science Education, Faculty of Teacher Training and Education, University of Mataram. Jurnal Pijar MIPA colaborates with Perkumpulan Pendidik IPA Indonesia Wilayah Nusa Tenggara Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpm.v19i4.7068

Abstract

Research titled Development of a Guided Inquiry-Oriented e-Worksheet to Train Students' Critical Thinking Skills on Buffer Solution Materials aims to produce e-worksheets to train critical thinking skills. This research is development research using the ADDIE model. The research design was a one-group pretest-posttest design. The feasibility of e-worksheet refers to three criteria: validity, practicality, and effectiveness. Validity consists of content validity and construct validity. Validity data is obtained from expert assessments through expert judgment. The results of the validity assessment stated that the e-worksheet developed had met the content and construct validity requirements in all aspects. Practicality data is obtained from students' physical activity observations, nonphysical activity observations, and student response questionnaires. Practicality and effectiveness data were obtained during the pilot test. Practicality data was obtained from observations of physical and nonphysical activities and student response questionnaires. The results of activity observations and learner response questionnaires show that the e-worksheet developed has met the practical criteria. Effectiveness data was obtained from the pretest and post-test results of students' critical thinking skills. The test results show that the developed e-worksheet has met the effective criteria.
Development of Android-Based Marbles Chem Hydrocarbon Mobile Game Media to Improve Motivation and Learning Outcomes of 11th Grade Science Students Muhidah, Izzatul; Agustini, Rudiana
Hydrogen: Jurnal Kependidikan Kimia Vol. 11 No. 6 (2023): December 2023
Publisher : Universitas Pendidikan Mandalika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/hjkk.v11i6.8728

Abstract

One of the uses of ICT in the world of education can be in the form of game media because students are actively involved in learning so that it can increase motivation. Learning outcomes are related to motivation, if the motivation given is more appropriate, the more successful the learning will be. This study aims to obtain feasible Marbles Chem Hydrocarbon media to increase student motivation and learning outcomes based on three aspects, namely validity, practicality, and effectiveness. The research method used is research and development / Research and Development (R&D) adaptation from Plomp (2013), consisting of three phases, namely the Preliminer Phase, the Prototype Making Phase, and the Evaluation Phase. Limited trials were conducted in 11th Grade Science (MIPA) of State Senior High School (SMAN) 20 Surabaya. Validity is obtained from three validators. Practicality is obtained from the results of response questionnaires, observation of student activities, and the implementation of learning. effectiveness is obtained from ARCS motivation questionnaire sheets and student learning outcomes. Media validity on content validity and construct validity barada in the range of scores 4 and 5 with valid and very valid criteria. Practicality is reviewed based on observations of learning implementation, student response questionnaires, and observations of student activities with an average percentage of 98.47%, 96.98%, and the results of observations of relevant activities are greater than irrelevant activities, namely 205.16 > 6.43. The effectiveness of the media obtained pretest-posttest increased from 60 incomplete categories to 87.69 complete categories and the ARCS motivational questionnaire increased from 55.32 with the moderately effective category to 95.85 very effective categories. Based on the results of validity, practicality and effectiveness, Marbles Chem Hydrocarbon media is suitable to be used as a learning medium on Hydrocarbon material.
Development of Student Worksheets based Assessment for Learning on Chemical Equilibrium to Improve Student Science Process Skills Utami, Dianita Fitri; Agustini, Rudiana
Hydrogen: Jurnal Kependidikan Kimia Vol. 12 No. 4 (2024): August 2024
Publisher : Universitas Pendidikan Mandalika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/hjkk.v12i4.12617

Abstract

This study focuses on creating Student Worksheets (LKPD) that incorporate Assessment for Learning principles to improve students' scientific process skills in chemical equilibrium. The research employs the ADDIE (Analysis, Design, Development, Implementation, Evaluation) model of Research and Development (R&D). The study evaluates the LKPD's effectiveness, practicality, and validity. A one-sample t-test comparing pretest and posttest scores measures effectiveness. Practicality is determined through quantitative descriptive analysis of student feedback questionnaires and activity observation sheets. Validity assessment involves both qualitative and quantitative descriptive analysis using Likert scale validation forms. Results show that the developed LKPD achieved the highest possible validity score (mode of 5) across all aspects. It demonstrated 90.7% practicality and a statistically significant t-test result (p-value of 0.000). These outcomes suggest that the LKPD effectively enhances students' scientific process skills in chemical equilibrium studies. The Assessment for Learning approach and integrated feedback in the LKPD promote active student engagement and foster improved scientific process skills in this subject area.
Co-Authors Adelia Fitri Syaharani Adyani, Laely Afian, Tilal Afifah, Diah Siti Agustyna Widyaningrum Ahlan Riwahyu Habibi Aida Fikriyah Alberto Yonathan Tangke Allo Andriani, Lupita ANTIKA SARI, VIVIN Arviana Ramadhanti Aryka Khulayda Mardhatilla Asri Susetyo Rukmi Azza Nuriah Widowati BENI SETIAWAN Budi Jatmiko Budi Jatmiko Cahyani, Agis Ayu Dewi Markiah DIAN ERLITA PUTRI, NAZTITI Dian Pradianti Dr. I Nyoman Tika,M.Si . Eka Septianingtyas Elok Sudibyo Ely Rohmawati Ely Rohmawati Endah Rahmawati Erman Erman ERMAN ERMAN Evita Harti Nanda Fadia Mu'minatus Solekha Fatimah, Siti Alihatus Fatimatuz Zahroh Fauziyah Nisyah Feliatra Findiyani Ernawati Asih Firdaus, Laras Fitria Hidayati Fransiska, Yuni Fuaidah, Nur Gea, Natasyah Valencia Nilafah Harun Nasrudin Harun Nasrudin Harun Nasrudin Hasanah, Kholifia Nabila Hasnawati Hasnawati Hasnawati Hasnawati Hendra Eka Nurdyanto Hiatun Sri Wahyuni Hurint, Jansensius Dani I Gusti Agung Komang Diafari Djuni Hartawan I Gusti Ayu Tri Agustiana Ibrahim, Musimin Imran, Yuliana Anggraini Izzatul Muhidah Jansensius Dani Hurint Julianto Julianto Julianto Julianto Julianto Julianto Kuki, Agustina Dua Kusumawati Dwiningsih Laely Adyani Lamdari, Eka Yuniar Retno Laras Firdaus Lathifatul Hikmah Layyina, Nunik Luthfi Faza Afina Riza Walida Luthfi Faza Afina Riza Walida, Luthfi Madlazim Madlazim Madlazim Madlazim Maghfiroh, Lailatul Mahyuddin Syaifulloh Markiah, Dewi Mirwa Adiprahara Anggarani Mirwa Adiprahara Anggarani Muchlis Muchlis Muchlis Muchlis Muchlis Muchlis Muh Makhrus Muhammad Ikhsan Muhammad Nurrohman Sidiq Muhidah, Izzatul Musimin Ibrahim MUSLIMIN IBRAHIM N Narsito NABILAH, SALMA Nafisah, Halimatun Narsito Narsito Narsito Narsito Noera Wahdaniyah Nofi Eriana Sulistiani Nuniek Herdyastuti Nunik Layyina Nur Aida Amyliana NUR ALIZA AGUSTINA, SAVIRA Nur Fuaidah Nur Wakhidah Nurdyanto, Hendra Eka Nurhayati Nurhayati Nurhikma Ramadhana Nurlarasati, Filla Qodaria Oktavilani, Nabila Defti Pradianti, Dian PRATIKNO, PUTRI Prima Retno Wikandari Prima Retno Wikandari PUJI ASTUTIK, SETYO Purwono, Tri Diansy Yana Putra, Armansyah QODARIA NURLARASATI, FILLA Raharjo Raharjo Raharjo Raharjo Raharjo, Raharjo Rika Dyanita Sari Risti Wulaningtyas Rita Makdalena RIZKI, ULFATIKHAH Rizza Danila Rofiqotus Sholeha RR. Ella Evrita Hestiandari Rusly Hidayah Rusmini Rusmini S.Pd. M Kes I Ketut Sudiana . Sari Edi Cahyaningrum Sari, Ilma Indana Satriawan, Muhammad Setiawan, Azzahra Laili Tivalia Putri Shofatun, Anis SHOLIHA, AMILATU Sifak Indana Sigit Purnomo Soda, Fransiska Nay Sri Juari Santoso Sri Juari Santoso Sri Juari Santoso Sri Martini Sri Martini Sri Poedjiastoeti Suhartini, Erna Supardi, ZA Imam Suprayitno Suprayitno Surastri, Surastri Suyatno Suyono Suyono Tangke Allo, Alberto Yonathan TAOFEK, IWAN Tirsa Fitriana Angsari Titik Taufikurohmah Titik Taufikurohmah Tjandrakirana Tjandrakirana Tjipto Prastowo Tjipto Prastowo Toeti Koestiari Toeti Koestiari TOETI KOESTIARI Tukiran Tukiran Tukiran Tukiran Tukiran, Tukiran Utami, Dianita Fitri Utiya Azizah Wahono Widodo Wahono Widodo Wahono Widodo Wahono Widodo Wahyanto, Kharisma Nareswari Wahyuni, Hiatun Sri Wahyuningtyas, Intan Nanda Wasis Wasis Wasis Wasis Wasis Waskito, Rusyariyanto WIDOWATI BUDIJASTUTI Wihdatul Istiqah Yudanti, Yudanti Yuliana Anggraini Imran Yuni Sari Rahayu YUNI SRI RAHAYU Yunita Yunita Yunita Yunita Z. A. Imam Supardi Z. A. Imam Supardi ZA Imam Supardi Zahro, Latifatuz ZAINUL ARIFIN IMAM SUPARDI