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All Journal Aceh Journal of Animal Science IJIET (International Journal of Indonesian Education and Teaching) InPrime: Indonesian Journal Of Pure And Applied Mathematics
Leomarich F. Casinillo
Visayas State University
Computer Science & IT Education Mathematics

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EVALUATING MATHEMATICS LEARNING EXPERIENCE OF GRADE 7 STUDENTS OF BATO SCHOOL OF FISHERIES Leomarich F. Casinillo; Rechin S. Galenzoga; Darwin L. Raagas
IJIET (International Journal of Indonesian Education and Teaching) Vol 4, No 2 (2020): July 2020
Publisher : Sanata Dharma University Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24071/ijiet.v4i2.2513

Abstract

A positive learning experience stems from active engagement with the lesson and greater interaction in learning activities. This study investigated the types of learning experience of students in Bato School of Fisheries, Leyte, Philippines such as Hands-on, Minds-on and Authentic Learning. Also, the study analyzed the students’ level of achievement in learning mathematics under each type of learning experience. The study employed a random of 25% of the grade 7 students for experimental design that involves qualitative and quantitative approach. Result shows that the Hands-on learning experience of students is in beginning level which needs a proper guidance of the mathematics teacher. It is shown that students are more capable of Hands-on group activities in mathematics. For Minds-on learning experience, students are also in beginning level, however, it is found out that they are good in critical thinking processes which create and recreate mathematics concepts for the core topics. Furthermore, authentic learning experience is in beginning level, lowest among the 3 types of learning experience. This means that students must develop their problem solving skills in mathematics with the aid of suitable teaching strategies. Anyhow, it is found out that these students have a proficient level in mathematics achievement probably by their past knowledge. Hence, a good level of achievement in mathematics can be maintain or improve through enhancing the 3 types of learning experience especially the authentic aspect.
Which is better, non-fermented or fermented diets?: The case of production of broilers Gerald M. Rivera; Leomarich F. Casinillo
Aceh Journal of Animal Science Vol 6, No 3 (2021): November 2021
Publisher : Syiah Kuala University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13170/ajas.6.3.20647

Abstract

The broilers food was provided from  fermented and non-fermented of the raw materials. Fermentation utilizes microorganisms to transform raw materials into useful products, resulting in the production of nutritionally enriched, very stable food products from low-value carbohydrate and protein substrates. Therefore, this study aimed to assess the growth performance, return above feed cost and mortality of broilers given a non-fermented (control) and fermented feeds using plain water, water+15 ml coco vinegar and water +15 ml RPL8+AKE probiotic as fermenting agents. The fermentation process lasted for 72 hours inside tightly covered container in a dark room at room temperature. A total of 120 broiler chicks were randomly assigned to four treatment diets and were replicated three times with ten birds per replication following a Complete Randomized Design set-up. Data on cumulative weekly weight gain (CWWG), average daily gain (ADG), and feed conversion ratio (FCR) were subjected to one-way Analysis of Variance (ANOVA) and comparison between treatment means was done by Honestly Significant Difference test using the SPSS version 20.0. Results revealed a better growth performance of broilers under non-fermented diet compared with fermented diets. Significantly (p0.01) highest ADG on broilers fed with non-fermented ration (m=0.397g, sd=0.0086g), followed by water+15 ml coco vinegar (0.365g), water+15 ml RPL8+AKE probiotic (m=0.343g, sd=0.0114g) and plain water  (m=0.314g, sd=0.0057g). Although below the Philippine average (2.0) and standard (1.9) FCR, broilers fed with non-fermented diet had the better FCR (2.3) than those fed with fermented rations. The lowest feed cost and positive return above feed cost on broilers given fermented diets imply a negative impact on the expected profit in poultry production instead of non-fermented ration. However, no mortality was recorded for broilers given a fermented diets which implies that it produces vigorous broilers.
Some Results on a Generalized Version of Congruent Numbers Leomarich F. Casinillo; Emily L. Casinillo
InPrime: Indonesian Journal of Pure and Applied Mathematics Vol 3, No 1 (2021)
Publisher : Department of Mathematics, Faculty of Sciences and Technology, UIN Syarif Hidayatullah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15408/inprime.v3i1.17922

Abstract

AbstractThis paper aims to construct a new formula that generates a generalized version of congruent numbers based on a generalized version of Pythagorean triples. Here, an elliptic curve equation is constructed from the derived generalized version of Pythagorean triples and congruent numbers and gives some new results.Keywords: Pythagorean triple, congruent number, elliptic curve equation. AbstrakArtikel ini bertujuan untuk mengkonstruksi formula baru yang membangun versi yang lebih umum dari bilangan-bilangan kongruen berdasarkan versi triple Pythagoras yang diperumum. Di sini, akan dikonstruksi suatu persamaan kurva eliptik dari triple Pythagoras dan bilangan-bilangan kongruen dalam versi yang diperumum untuk menghasilkan hasil-hasil yang baru.Kata kunci: triple Phytagoras, bilangan kongruen, persamaan kurva eliptik.2010 Mathematics subject classification: 11A07, 11A41, 11D45, 11G07.
Co-Authors Darwin L. Raagas Emily L. Casinillo Gerald M. Rivera Rechin S. Galenzoga