Article Per Year (5 Year)
p-Index From 2021 - 2026
2.332
P-Index
This Author published in this journals
All Journal Jurnal Pendidikan Matematika dan IPA Berkala Ilmiah Pendidikan Fisika Jurnal Pendidikan Informatika dan Sains JPPPF (Jurnal Penelitian dan Pengembangan Pendidikan Fisika) EDUFORTECH Prosiding SNFA (Seminar Nasional Fisika dan Aplikasinya) Jurnal Pertanian Agros JURNAL PENDIDIKAN SAINS DAN APLIKASINYA PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat GERVASI: Jurnal Pengabdian kepada Masyarakat Kappa Journal Jurnal Teknologi Pengolahan Pertanian Jurnal Pengabdian Masyarakat Bangsa Jurnal Agroindustri Pangan JURNAL PENGABDIAN PEMBANGUNAN PERTANIAN DAN LINGKUNGAN (JP3L)
Lia Angraeni
Program Studi Pendidikan Fisika, Fakultas Pendidikan MIPA Dan Teknologi, IKIP PGRI Pontianak
Agriculture, Biological Sciences & Forestry Arts Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

Published : 27 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 27 Documents
Search

 1   2   3 
Penerapan Pendekatan Keterampilan Proses Pada Materi Getaran Dan Gelombang Terhadap Hasil Belajar Mahasiswa Pendidikan Fisika IKIP PGRI Pontianak Lia Angraeni; Eka Trisianawati
Berkala Ilmiah Pendidikan Fisika Vol 5, No 3 (2017): OKTOBER 2017
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/bipf.v5i3.3828

Abstract

The purpose of this study was to determine: 1) the average student results given experimental class learning approach process skills; 2) the average student results given control class learning to use the conventional approach 3) whether there is a difference in student learning outcomes after a given learning approach and process skills using conventional approaches. This study design is quasi-experimental design. Data collection techniques used is a measurement technique .. Based on data analysis that uses the learning process skills approach to the learning outcomes of students on the material vibrations and waves both categories. Thus the detailed conclusions are as follows; 1) average student results given experimental class learning with good process skills approach; 2) Average grade student results are given learning control using conventional approaches is sufficient; 3) There are significant differences anatara student results after a given learning approach and process skills given student learning using the conventional approach. 
HUBUNGAN ANTARA KEMAMPUAN DASAR MATEMATIKA DAN MOTIVASI BERPRESTASI DENGAN HASIL BELAJAR FISIKA PADA SISWA KELAS XI SMA NEGERI 2 BENGKAYANG Listia Fidia; Handy Darmawan; Lia Angraeni
JURNAL PENDIDIKAN SAINS DAN APLIKASINYA Vol 3, No 2 (2020): Jurnal Pendidikan Sains dan Aplikasinya (JPSA)
Publisher : IKIP PGRI Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31571/jpsa.v3i2.1983

Abstract

Telah  dilakukan  penelitian  korelasional  untuk  mengetahui  hubungan  kemampuan  dasar  matematika   serta motivasi berprestasi terhadap hasil belajar Fisika. Pengambilan data dilakukan pada bulan Agustus 2020 dengan populasi peserta didik kelas XI SMA Negeri 2 Bengkayang tahun ajaran 2020/2021. Metode penelitian  adalah korelasional dengan instrumen pengumpulan data berupa tes dan angket. Teknik analisis data yang digunakan adalah analisis korelasi sederhana dan korelasi ganda. Hasil penelitian menunjukkan bahwa terdapat hubungan antara kemampuan dasar matematika dan motivasi berprestasi dengan hasil belajar Fisika.
PENGARUH LAMA FERMENTASI TERHADAP KARAKTERISTIK KIMIA DAN ORGANOLEPTIK KOPI ARABIKA (Coffea arabica L) DI KBQ BABURRAYYAN ACEH TENGAH Evi Aslani; Lia Angraeni
Agros Journal of Agriculture Science Vol 25, No 1 (2023): edisi JANUARI
Publisher : Fakultas Pertanian, Universitas Janabadra

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Kopi merupakan salah satu komoditi perkebunan yang memiliki nilai ekonomis yang cukup tinggi sehingga berperan dalam devisa Negara. KBQ Baburrayyan adalah sebuah koperasi berskala nasional di Indonesia dibidang pengolahan Kopi Arabika Gayo yang terletak di Aceh Tengah. Penelitian ini terdiri atas 4  perlakuan yaitu tanpa fermentasi (P0), fermentasi 2 hari (P1), fermentasi 4 hari (P2), dan fermentasi 6 hari (P3). Hasil penelitian menunjukkan bahwa lama fermentasi berpengaruh nyata terhadap kadar air, keasaman (pH), dan karakteristik organoleptik kopi yang terdiri dari aspek warna, aroma, rasa, dan overall. Perlakuan terbaik kopi bubuk arabika terdapat pada perlakuan P3 dengan hasil kadar air 1,75% dan P2 dengan pH 5,04. Nilai organoleptik warna dan aroma perlakuan terbaik terdapat pada P3 dengan nilai tertinggi 5,88 (agak suka-suka) dan 5,72 (agak suka-suka). Sedangkan nilai terhadap organoleptik rasa yang tertinggi terdapat pada perlakuan P2 dengan nilai tertinggi 5,38 (agak suka) dan overall 5,56 (agak suka-suka).
PENGARUH LAMA FERMENTASI TERHADAP KARAKTERISTIK KIMIA DAN ORGANOLEPTIK KOPI ARABIKA (Coffea arabica L) DI KBQ BABURRAYYAN ACEH TENGAH Evi Aslani; Lia Angraeni
Agros Journal of Agriculture Science Vol 25, No 1 (2023): edisi JANUARI
Publisher : Fakultas Pertanian, Universitas Janabadra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37159/jpa.v25i1.2544

Abstract

Kopi merupakan salah satu komoditi perkebunan yang memiliki nilai ekonomis yang cukup tinggi sehingga berperan dalam devisa Negara. KBQ Baburrayyan adalah sebuah koperasi berskala nasional di Indonesia dibidang pengolahan Kopi Arabika Gayo yang terletak di Aceh Tengah. Penelitian ini terdiri atas 4  perlakuan yaitu tanpa fermentasi (P0), fermentasi 2 hari (P1), fermentasi 4 hari (P2), dan fermentasi 6 hari (P3). Hasil penelitian menunjukkan bahwa lama fermentasi berpengaruh nyata terhadap kadar air, keasaman (pH), dan karakteristik organoleptik kopi yang terdiri dari aspek warna, aroma, rasa, dan overall. Perlakuan terbaik kopi bubuk arabika terdapat pada perlakuan P3 dengan hasil kadar air 1,75% dan P2 dengan pH 5,04. Nilai organoleptik warna dan aroma perlakuan terbaik terdapat pada P3 dengan nilai tertinggi 5,88 (agak suka-suka) dan 5,72 (agak suka-suka). Sedangkan nilai terhadap organoleptik rasa yang tertinggi terdapat pada perlakuan P2 dengan nilai tertinggi 5,38 (agak suka) dan overall 5,56 (agak suka-suka).
ANALISIS MUTU KERNEL PRODUKSI KELAPA SAWIT PADA KERNEL DRYER DI PT. SOCFIN INDONESIA KEBUN SEUNAGAN Irwansyah Irwansyah; Lia Angraeni
Agros Journal of Agriculture Science Vol 25, No 2 (2023): edisi April
Publisher : Fakultas Pertanian, Universitas Janabadra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37159/jpa.v25i2.2778

Abstract

Kernel quality is one of the important considerations to produce good quality kernel oil. This study aims to determine the quality of kernel production contained in the kernel dryer at PT. Socfin Indonesia Seunagan Gardens. Parameters of kernel quality produced from the kernel dryer unit analyzed were moisture content and dirt content. The average moisture content of production kernels ranges from 6.10% -7.53%. The average dirt content of kernel production is 6.57% -7.53%. Statistical test results showed that there was no significant difference in the moisture content and impurities in the production kernels between each sampling time starting from the 1st sampling to the 18th sampling. The results of the analysis showed that the moisture content and impurities content met PT. Socfin Indonesia Seunagan Gardens. The water content meets SNI standards, but the impurities do not meet SNI standards.INTISARIMutu kernel merupakan salah satu pertimbangan penting untuk menghasilkan minyak kernel yang berkualitas baik. Penelitian ini bertujuan untuk mengetahui mutu kernel produksi yang terdapat pada kernel dryer di PT. Socfin Indonesia Kebun Seunagan. Parameter mutu kernel produksi dari unit kernel dryer yang di analisis adalah kadar air dan kadar kotoran. Rata-rata kadar air kernel produksi yaitu berkisar antara 6,10%-7,53%. Rata-rata kadar kotoran kernel produksi yaitu 6,57%-7,53%. Hasil uji secara statistika menunjukkan bahwa tidak terdapat perbedaan yang nyata terhadap kadar air dan kadar kotoran kernel produksi antara setiap waktu pengambilan sample mulai dari pengambilan ke 1 hingga pengambilan sampel ke 18. Hasil analisis menunjukkan bahwa kadar air dan kadar kotoran telah memenuhi standar perusahaan PT. Socfin Indonesia Kebun Seunagan. Kadar air telah memenuhi standar SNI, namun kadar kotoran tidak memenuhi standar SNI.
Workshop STEM-Robotic bagi Guru Sekolah Dasar dan Menengah Sari, Ira Nofita; Saputri, Dwi Fajar; Pramuda, Adi; Boisandi, Boisandi; Sukadi, Eti; Angraeni, Lia; Matsun, Matsun; Hadiati, Soka; Assegaf, Sy. Lukman Hakim
Jurnal Pengabdian Masyarakat Bangsa Vol. 2 No. 10 (2024): Desember
Publisher : Amirul Bangun Bangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59837/jpmba.v2i10.1757

Abstract

Pengabdian kepada masyarakat ini bertujuan untuk meningkatkan wawasan dan keterampilan guru dari tingkat dasar hingga menengah atas mengenai konsep, prinsip, dan manfaat implementasi STEM, coding, dan robotik dalam pembelajaran. Metode pelaksanaan PKM yang digunakan yaitu pelatihan dan pendampingan Adapun tahapan pelaksanaan kegiatan PKM meliputi tahap 1) persiapan, 2) sosialisasi meliputi kegiatan pemaparan narasumber, diskusi, tanya jawab, 3) pelaksanaan pelatihan dan pendampingan oleh fasilitator meliputi praktik dan unjuk kerja 4) monitoring dan evaluasi. Kegiatan ini berhasil meningkatkan wawasan dan keterampilan guru dari tingkat dasar hingga menengah atas tentang implementasi STEM, coding, dan robotik berbasis STEM. Selain itu, keterampilan guru dalam menyusun perangkat pembelajaran berbasis STEM juga meningkat. Program ini juga berhasil memperkenalkan sumber digital yang mendukung penerapan STEM, coding, dan robotik dalam pembelajaran. Respon positif peserta menunjukkan motivasi untuk mengaplikasikan STEM, dan kemitraan antara perguruan tinggi dan sekolah menjadi langkah awal untuk menciptakan lingkungan pembelajaran inovatif dan berkelanjutan.
Penambahan Tepung Porang (Amorphophallus oncophyllus Blume) pada Bakso Ikan Lele (Clarias gariepinus) Puteri, Nafisah Eka; Tambulon, Dion; Anggriawin, Mirza; Maryati, Sri; Angraeni, Lia
Jurnal Teknologi Pengolahan Pertanian Vol 6, No 2 (2024): Jurnal Teknologi Pengolahan Pertanian
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jtpp.v6i2.10956

Abstract

This study aims to explore the effect of adding porang flour on the quality of catfish meatballs, with a focus on texture improvement and its potential use as a natural binder. Porang flour, rich in glucomannan, is used as a substitute for synthetic binders in the meatball industry. The study employs a Completely Randomized Design (CRD) with five treatments (0%, 1%, 2%, 3%, and 4% porang flour) and four replications. The results indicate that the addition of porang flour significantly affects the moisture content, fat content, and organoleptic characteristics of catfish meatballs. A decrease in moisture content was observed with increasing concentrations of porang flour, with the lowest moisture content found in the 4% treatment. The fat content increased with the addition of porang flour but remained within the standard requirements of the Indonesian National Standard (SNI). Hedonic testing revealed that the addition of porang flour improved the panelists' preferences for the color and taste of the meatballs and enhanced the texture at a 3% concentration. However, adding porang flour above 3% resulted in a texture that was too firm. This study recommends using porang flour up to 3% to improve the quality of catfish meatballs, particularly in terms of texture and taste, without compromising the acceptance of aroma.
Analisis Kimia dan Karakteristik Organoleptik Puding dengan Penambahan Ekstrak Daun Kelor dan Susu Kacang Merah Angraeni, Lia; Elfika, Fifi; Rahmi, Suci; Husin, Hasanuddin; Anggriawin, Mirza
EDUFORTECH Vol 10, No 1 (2025): March 2025 (IN PROGRESS)
Publisher : Program Studi Pendidikan Teknologi Agroindustri, UPI (Universitas Pendidikan Indonesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/edufortech.v10i1.80613

Abstract

Puding digemari karena rasa manis dan teksturnya yang lembut. Tren kesehatan mendorong inovasi puding bernutrisi tinggi. Penelitian ini mengembangkan puding fungsional dengan ekstrak daun kelor yang kaya gizi serta susu kacang merah sebagai substituen susu hewani. Tujuan penelitian ini adalah menganalisis karakteristik kimia dan organoleptik puding dengan berbagai kombinasi ekstrak daun kelor dan susu kacang merah menggunakan Rancangan Acak Lengkap (RAL) dengan lima perlakuan (F0–F4). Hasil menunjukkan nilai pH berkisar antara 6,23–6,45. Total padatan terlarut meningkat seiring dengan peningkatan susu kacang merah, dengan nilai tertinggi pada F4. Uji organoleptik menunjukkan F4 sebagai perlakuan terbaik. Kombinasi ini berpotensi dikembangkan sebagai alternatif pangan fungsional.
EFEK PENAMBAHAN TEPUNG SAGU TERHADAP KARAKTERISTIK KERUPUK IKAN DENCIS Mulyana; Angraeni, Lia; Puteri, Nafisah Eka
Jurnal Agroindustri Pangan Vol 4 No 1 (2025): Jurnal Agroindustri Pangan
Publisher : PPPM POLTESA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47767/agroindustri.v4i1.954

Abstract

This study aims to evaluate the impact of sago flour addition on the physicochemical and organoleptic characteristics of dencis fish crackers (Decapterus macrosoma). The crackers were produced with varying concentrations of sago flour at 0% (B1), 20% (B2), 40% (B3), and 60% (B4), employing an experimental approach based on a Completely Randomized Design (CRD). The analysis results indicated that the water content of the crackers increased with higher concentrations of sago flour, while the ash content exhibited a decreasing trend. Additionally, the fat content increased; however, both the swelling volume and oil absorption capacity decreased. The hedonic test results revealed that panelists exhibited a preference for crackers made exclusively from tapioca flour (B1), with a notable decline in preference for color, taste, and crispiness as the concentration of sago flour increased. These findings suggest that utilizing sago flour in reduced quantities or in combination with other flours may enhance the quality of the crackers. It is recommended that future research explore alternative formulations for the crackers and investigate different cooking methods to achieve optimal gelatinization of sago starch.
Effectiveness of Guided Inquiry-Based Worksheets in Improving Science Process Skills on Vibrations and Waves Material Sari, Ira Nofita; Angraeni, Lia; Kurniasih, Dedeh; Nurussaniah, Nurussaniah
Kappa Journal Vol 8 No 3 (2024): Desember
Publisher : Universitas Hamzanwadi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29408/kpj.v8i3.28525

Abstract

Science education is a key factor in developing students' science process skills and understanding of scientific concepts. Mastery of science process skills is one of the important ways to gain knowledge. By implementing Student Worksheets based on guided inquiry, science process skills and understanding of scientific concepts can be improved. This study examines the effect of guided inquiry-based worksheets on science process skills. This study used a quasi-experimental design with a one-group pretest-posttest model to examine the effectiveness of guided inquiry-based worksheets in improving students' science process skills on vibration and wave material. The research participants consisted of students enrolled in vibration and wave courses in the third semester of the Physics Education Study Program, Universitas PGRI Pontianak, who were selected using saturated sampling techniques. The instruments used in this study were science process skills tests in the form of pretests and posttests and science process skills observation sheets during learning which included observing, classifying, measuring, interpreting data, making hypotheses, designing experiments, conducting experiments, communicating, results, concluding, identifying variables, and using tools and materials. The data obtained were analyzed using paired t-test and N-Gain analysis. Based on the data obtained, both from pretest, posttest, and observation, it can be concluded that the use of guided inquiry-based worksheets is effective in improving students' science process skills in vibration and wave material. This increase is clearly seen in the pretest and posttest scores, as well as in the observation of skills that show positive developments in all indicators of science process skills.
Co-Authors A. Pramuda Anggriawin, Mirza Angriawin, Mirza Anita Anita Ashimah, Afrah Assegaf, Syarif Lukman Hakim Dedeh Kurniasih Dewi Liesnoor Setyowati Dwi Fajar Saputri Eka Trisianawati Elfika, Fifi Eti Sukadi, Eti Evi Aslani Fidia, Listia Handi Darmawan Handy Darmawan, Handy Husin, Hasanuddin Ira Nofita Sari Irwansyah Irwansyah Junghin, Noryi Listia Fidia Matsun Maya Indra Rasyid Mulyana Mustafa Kamal Novriaman Pakpahan Nurhayati Nurhayati Nurussaniah Nurussaniah Puteri, Nafisah Eka Putri, Shyntia Eka Rahmi, Suci Rotiva, Feni Sabki, Sabki Sarwanto Sarwanto Siswahyudianto Soka Hadiati, Soka Sri Maryati Suldarajat, Suldarajat Tambulon, Dion TATI NURHAYATI Vardila, Vardila Wahyudi Wahyudi Widha Sunarno Wiwik Handayani