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All Journal Jurnal Veteriner BIOTROPIA - The Southeast Asian Journal of Tropical Biology Indonesian Journal of Mathematics and Natural Sciences Jurnal Penelitian Pendidikan Lembaran Ilmu Kependidikan Rekayasa: Jurnal Penerapan Teknologi dan Pembelajaran Scientific Journal of Informatics Journal of Biology Education Agriprima : Journal of Applied Agricultural Sciences Unnes Science Education Journal Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) Jurnal Gizi Klinik Indonesia Biosaintifika: Journal of Biology & Biology Education JURNAL PANGAN Journal of Innovative Science Education Berkala Penelitian Hayati Life Science Proceeding of International Conference on Science, Education, and Technology Bookchapter Alam Universitas Negeri Semarang Prosiding Seminar Nasional Biologi Life Science Journal of Creativity Student

Siti Harnina Bintari

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Author-ID : 242639

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Education Engineering Environmental Science Health Professions Immunology & microbiology Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Karakteristik Fisikokimia dan Sifat Fungsional Tempe yang Dihasilkan dari Berbagai Varietas Kedelai (Phsyco-chemical Characteristics and Functional Properties of Tempe Made from Different Soybeans Varieties) Astawan, Made; Wresdiyati, Tutik; Widowati, Sri; Bintari, Siti Harnina; Ichsani, Nadya
JURNAL PANGAN Vol 22, No 3 (2013): PANGAN
Publisher : Perum BULOG

Tempe merupakan makanan tradisional Indonesia yang diproduksi melalui fermentasi kedelai dengan kapang Rhizopus sp. Tujuan dari penelitian ini adalah untuk membandingkan karakteristik fisik dan kimia kedelai impor (GMO, Non-GMO) dan kedelai lokal (Grobogan, Anjasmara, Argomulyo). Sebelum difermentasi, kelima jenis kedelai dibandingkan satu sama lain dalam hal ukuran, berat per 100 biji, volume, densitas kamba, impuritas, dan derajat pengembangan setelah dimasak dan direndam satu malam. Kadar air, abu, dan proteinnya juga dibandingkan. Untuk produksi tempe, kedelai disortasi, direbus, direndam, dikupas kulitnya, dan difermentasi. Tempe yang dihasilkan kemudian dianalisis kadar air, abu, protein, kapasitas antioksidan, rendemen, biaya paling efektif, dan karakteristik sensorinya. Hasil analisis menunjukkan kedelai Grobogan memiliki ukuran terbesar (19,53 g/100 biji kedelai) dan efektivitas biaya tertinggi (0,73), tetapi tidak berpengaruh nyata terhadap rendemen tempe yang dihasilkan (p > 0,05). Tempe yang dihasilkan dari kedelai Grobogan memiliki kadar air, protein, dan lemak yang sama dengan tempe dari kedelai impor. Tempe yang dihasilkan dari kedelai Argomulyo memiliki kadar protein tertinggi (52,70 persen). Kapasitas antioksidan tempe dari kedelai impor dan lokal berkisar antara 186-191 mg AEAC/kg tempe dan tidak berbeda nyata (p > 0,05) satu sama lain. Berdasarkan analisis sensori pada tempe mentah dan tempe goreng, secara keseluruhan tempe dari kedelai lokal memperoleh tingkat kesukaan yang sama dengan tempe dari kedelai impor.Tempe is Indonesian traditional food made by fermentation of soybean by the fungus Rhizopus sp. The objective of this research was to compare physical and chemical properties of import soybeans (GMO, Non-GMO) and local soybeans (Grobogan, Anjasmara, Argomulyo). Before being fermented, these import and local soybeans were compared on size, weight/100 grains, volume, bulk density, impurities, and puffing degree after being cooked and overnight soaked. The moisture, ash, and protein contents were also compared. For producing tempe, soybeans were sorted, cooked, soaked, dehulled, and fermented. The tempe moisture, ash, protein, antioxidant capacity, yield, cost effectiveness, and sensory characteristic were then evaluated. The result showed that Grobogan variety had the biggest size (19.53 g/100 soybean grains) and the highest cost effectiveness (0.73), but the yields of all tempe were not significantly different (p > 0.05). Tempe made from Grobogan soybean had moisture, protein, and fat content as high as tempe made from imported soybeans. Tempe made from Argomulyo soybean had the highest protein content (52.70 percent). The antioxidant capacity of tempe made from imported and local soybeans was about 186–191 mg AEAC/g, but was not significantly different (p > 0.05). Based on sensory evaluation of raw and fried tempe, overall tempe made from local soybeans had the same preference with tempe made from imported soybeans.

Evaluasi Nilai Gizi Protein Tepung Tempe yang Terbuat dari Varietas Kedelai Impor dan Lokal Evaluation on Protein Nutritional Value of Tempe Flour Made from Imported and Local Soybean Varieties Astawan, Made; Mursyid, Mursyid; Muchtadi, Deddy; Wresdiyati, Tutik; Bintari, Siti Harnina; Suwarno, Maryani
JURNAL PANGAN Vol 23, No 1 (2014): PANGAN
Publisher : Perum BULOG

Tempe merupakan produk olahan fermentasi kedelai asli Indonesia. Telah diketahui bahwa kandungan gizi tempe lebih baik dibandingkan kedelai yang tidak difermentasi. Masalah utama tempe adalah umur simpan yang relatif rendah. Salah satu alternatif pengolahan tempe adalah tepung tempe. Tujuan penelitian ini adalah untuk mengevaluasi kualitas protein tepung tempe yang terbuat dari kedelai impor dan lokal. Penelitian ini menggunakan tikus putih Sprague-Dawley sebagai hewan model. Tikus dibagi 4 kelompok berdasarkan sumber protein dalam ransum, yaitu tepung tempe kedelai impor Genetically Modified Organism (GMO)/hasil rekayasa genetika, tepung tempe kedelai impor non-GMO, tepung tempe kedelai lokal Grobogan, dan kasein sebagai kontrol. Parameter kualitas protein diukur berdasarkan metode pertumbuhan dan metode keseimbangan nitrogen. Hasil analisis menunjukkan tidak terdapat perbedaan yang nyata pada nilai food convertion efficiency (FCE), protein efficiency ratio (PER), dan net protein ratio (NPR) dari semua jenis tepung tempe. Nilai true protein digestibility (TPD) tepung tempe kedelai grobogan dan non-GMO tidak berbeda nyata, namun nyata lebih tinggi dari tepung tempe kedelai GMO, dan lebih rendah dari kasein. Tidak terdapat perbedaan yang nyata pada nilai biological value (BV) dan net protein utilization (NPU) semua sampel. Dari penelitian ini dapat disimpulkan bahwa secara umum nilai gizi protein tepung tempe kedelai lokal Grobogan tidak berbeda dengan tepung tempe kedelai impor non-GMO.Tempe is a fermented soybean product from Indonesia. It has been known that nutritional values of tempe are better than unfermented soybean. The main problem of tempe product is its short shelf life. An alternative way to solve this problem is tempe flour. The objective of this research was to evaluate the protein nutritional quality of tempe flours made from imported and local soybeans. This research used albino Sprague-Dawley rats as an animal model. The rats were divided into 4 groups based on protein source of the diet, namely: tempe flour of imported Genetically Modified Organism (GMO) soybean, tempe flour of imported non-GMO soybean, tempe flour of local Grobogan soybean, and casein as a control. Protein nutritional parameters were observed based on growth of rats and nitrogen balance methods. The results showed that there were no significant different of food conversion efficiency (FCE), protein efficiency ratio (PER), and net protein ratio (NPR) values from all of tempe flours. True protein digestibility (TPD) value of Grobogan and non-GMO tempe flours was not different, but higher than GMO soybean tempe flour, and lower than casein. There were no significant different of biological value (BV) and net protein utilization (NPU) values from all samples. This research concluded that generally the nutritional quality of protein of tempe flour from local Grobogan soybean tempe flour was not different from the protein quality of import non-GMOZT.

BETTER TEACHING AND LEARNING IPA UNTUK MENGEMBANGKAN KARAKTER DAN KEMAMPUAN BERPIKIR SISWA SMP Yulianti, Dwi; Bintari, Siti Harnina
Jurnal Penelitian Pendidikan Vol 30, No 1 (2013)
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/jpp.v30i1.5663

This Classroom Action Research aims to developed the character and critical thinking ability of junior high school student through learning model better teaching and learning (BTL). The research included three cycles, planning, action and observation and reflection. The research subject is VII B class and XI A SMP Negeri 13 Semarang. The data obtain from observation sheet, test, and questionaire. The research result that obtained application BTL can be developed character and critical thinking ability although the criteria is medium range. This is possibly happened because the character and critical ability are the habit that should be trained repeatly and continously. Consequently, it is need more research to increase chracater and critical ability that more significant.

PENGEMBANGAN PERANGKAT PEMBELAJARAN DENGAN PENDEKATAN SCIENTIFIC SKILL TEKNOLOGI FERMENTASI BERBASIS MASALAH LINGKUNGAN Mulyono, Yatin; Bintari, Siti Harnina; Rahayu, Enni Suwarsi; Widiyaningrum, Priyantini
Lembaran Ilmu Kependidikan Vol 41, No 1 (2012)
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/lik.v41i1.2225

Penelitian ini bertujuan mendeskripsikan proses pembelajaran biologi di SMA 1 Kandangserang, mengembangkan perangkat pembelajaran dengan pendekatan scientific skill berbasis masalah lingkungan pada limbah produksi tempe-tahu, dan mengevaluasi validitas, efektivitas, serta kepraktisan perangkat pembelajaran tersebut. Metode yang digunakan adalah Research and Development dengan menganalisis kebutuhan kemudian mengembangkan produk dan diuji validitas, efektivitas, dan kepraktisanya hingga diperoleh produk final. Produk yang dikembangkan adalah perangkat pembelajaran dengan pendekatan scientific skill teknologi fermentasi berbasis masalah lingkungan pada limbah produksi tempe-tahu, yaitu meliputi silabus, RPP, bahan ajar, lembar diskusi peserta didik (LDPD), dan lembar penilaian scientific skill. Hasil analisis menunjukkan perangkat pembelajaran sangat valid, efektif, dan praktis diterapkan. Guru hendaknya menerapkan perangkat pembelajaran dengan pendekatan scientific skill teknologi fermentasi berbasis masalah lingkungan pada limbah produksi tempe-tahu.Ã‚Â The research aims to describe biology learning process in SMA 1 Kandangserang detaily, expand learning process with scientific skill approach problem based learning, and evaluate the validity, effectivity, and practical the learning equipment. The method in this research is Research and Development, by analyzing the need and then developing a product and find the validity, effectivity, practically until gets the final product. The product that been developed is learning equipment with scientific skill technology of fermentation that principle with surrounding problems, consist of the syllabi, lesson plan, teaching materials, student discussion papers, and scientific skillÃ¢â‚¬â„¢s evaluation Ã‚Â paper. The learning equipment is valid, efective and has been used. Learning equipment using scientific skill inenvironment problem based should be applied in making of tempe-tahu by the teacher.

IMPLEMENTATION OF THE PRACTICUM METHODS WITH GUIDED-DISCOVERY MODEL TOTHE STUDENT SKILL OF SCIENCE PROCESS Hayati, Dwi Puji; Bintari, Siti Harnina; Sukaesih, Sri
Journal of Biology Education Vol 8 No 3 (2019): December 2019
Publisher : FMIPA UNNES

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/jbe.v8i3.21943

Biology learning in SMA N 2 Batang still emphasized cognitive ability, has not yet oriented on the development of student skill of science process. The purpose of this research is to analyze theimplementation of practicum methods with guided-discovery model on students skill of science process. This research is Pre-Experimental with Pre-Test and Post Test Group Design. The sample was determined by purposive sampling, X MIPA 1 and X MIPA 2 as experiment class-1 and -2. The results obtained from the test and non-test. The result of skill of science process test was analyzed by N-gain. The average of N-gain test result from the experimental class is 11,4% in high category, 64,3% in medium category, and 24,3% in low category. Analysis of post-test result and student observation result in good category. The success of this method implementation in MIPA 1 is 95,15% and MIPA 2 is 88,9% with very high category. Students and teachers respond well to the implementation of practicum method with guided-discovery model. The conclusion of this research is the implementation of practicum method with guided-discovery model of environmental change material can develop student skill of science process in observing, classifyng, predicting, measuring, concluding, and communicating aspects.

PENGEMBANGAN LKS IPA BERBASIS WORD SQUARE MODEL KETERPADUAN CONNECTED Ulfah, Anik; Bintari, Siti Harnina; Pamelasari, Stephani Diah
Unnes Science Education Journal Vol 2 No 2 (2013): July 2013
Publisher : Department of Integrated Science, Faculty of Mathematics and Natural Sciences, Universitas Negeri Semarang in Collaboration with Perkumpulan Pendidikan IPA Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/usej.v2i2.2030

PENERAPAN MODEL PICTURE AND PICTURE PADA PEMBELAJARAN BIOTEKNOLOGI UNTUK MENINGKATKAN SOFT SKILL KONSERVASI PADA MAHASISWA IPA UNNES Amalia, Andin Vita; Bintari, Siti Harnina
Unnes Science Education Journal Vol 5 No 1 (2016): February 2016
Publisher : Department of Integrated Science, Faculty of Mathematics and Natural Sciences, Universitas Negeri Semarang in Collaboration with Perkumpulan Pendidikan IPA Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/usej.v5i1.9644

Abstrak ___________________________________________________________________ Penelitian ini bertujuan untuk mengembangkan perangkat pembelajaran kooperatif picture and picture terintegrasi dengan mata kuliah bioteknologi di prodi IPA. Metode penelitian ini adalah research and de-velopment (R&D). Hasil penelitian menunjukkan persentase soft skill konsevasi mahasiswa minimal baik menunjukkan sebesar 100%. Ketuntasan belajar ranah kognitif meningkat setelah penerapan pembelajaran menggunakan metode picture and picture yaitu dengan frekuensi relatif ketuntasan nilai posttest sebesar 80.65% dan nilai LKM sebesar 100%. LKM yang dikembangkan sangat layak untuk digunakan dalam pembelajaran bioteknologi. Selain itu, persentase skor yang diperoleh dari hasil perhitungan angket tanggapan siswa sebesar 97.35%Â dengan kriteria sangat puas (tanggapan positif). Oleh sebab itu, perangkat pembelajaran picture and picture dapat meningkatkan pemahaman konsep mahasiswa pada matakuliah bioteknologi dan peningkatan soft skill konservasi mahasiswa. Abstract ___________________________________________________________________ This study aimed to develop cooperative learning device integrated picture and picture with the subject of biotechnology in education science program. This research method was the research and development (R & D). The results showed the percentage of students who owned the soft skills of conservation was at 100%. Mastery learning cognitive increased after the application of learning methods that picture and picture with relative frequency completeness posttest score of 80.65% and an MFI value of 100%. MFI developed a very viable for use in teaching biotechnology. In addition, the percentage score obtained from the calculation of students' questionnaire responses of 97.35% with a very satisfied criterion (positive feedback). Therefore, the learning device picture and picture could improve student understanding of concepts in the course of biotechnology and increased conservation soft skills of students. Â

PENERAPAN IPTEK PADA USAHA KUE KERING DESA BUGO KABUPATEN JEPARA Setiati, Ning; Bintari, Siti Harnina; Christijanti, Wulan
Rekayasa : Jurnal Penerapan Teknologi dan Pembelajaran Vol 13, No 1 (2015): Juli 2015
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/rekayasa.v13i1.5595

Objectives to be achieved in service activities is to foster the spirit of starting a new life for the 5 farmers who suffered catastrophic cold lava flood particular group Livestock quail Tani Mulyo Hamlet Quick Village Gondosuli Muntilan district and 5 breeders are joined in Group Livestock quail Rejeki Hamlet Macanan Banyudono Shaman District. Specific targets are the seeds quail ready to lay that out of 1,000 head of targeted quail egg can produce 75%, assuming a quail egg-laying 1 egg / day, sold at a retail price of Rp. 210, - / point. Results of these activities are still limited availability of seedling 3,690 tails with an average weight increase in the age of 2 weeks 28 grams and 3,450 head at the age of 8 weeks to 167 grams. Egg production reached 86% before the arranged marriage which only reached 66% egg production quail. To foster the spirit of entrepreneurship that is able to think of creative and innovative and able to read the opportunities as well as clever use it in accordance with the capabilities and not focused on just one type of work just the wives of farmers tried to create diversified products made from meat and quail eggs.

PENERAPAN IPTEK USAHA PEMBUATAN TAHU DAN TEMPE DI BANDUNGAN KABUPATEN SEMARANG Sunyoto, Sunyoto; Rosidah, Rosidah; Bintari, Siti Harnina
Rekayasa : Jurnal Penerapan Teknologi dan Pembelajaran Vol 12, No 1 (2014): Juli 2014
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/rekayasa.v12i1.5583

The purpose of this activity is to resolve the problems faced by the industry partner with the business of making tofu and tempeh, which is located in the village of Kenteng, Bandungan subdistrict, Semarang regency. As this activity involves the implementation team of lecturers with expertise appropriate to the needs of the field and assisted students. In the implementation used multiple methods of mutual support, with a practice emphasis directly by partners and mentoring activities. The results of these activities include 1) One unit of soybean grinding machine with an electric motor drive power 1 HP, 2) One unit of soybean crusher drive motor gasoline of 5.5 PK and has a production of capacity of 300 kg / hour, or five times that of soy-solving process manually which is only 60 kg / h, 3) Both the partners I and II have applied with better production management, and a cleaner production equipment, and workers had to use health and safety equipment. Impact activities include economic and non-economic aspects. The economic impact can be measured from the increased productivity and better product quality so as to increase the selling value of products. Non-economic impact can be measured from the comfort of work will also indirectly affect the economic benefits.

PENERAPAN IPTEK PADA INDUSTRI TAHU KHAS BANDUNGAN KABUPATEN SEMARANG Khumaedi, Muhammad; Sudarman, Sudarman; Bintari, Siti Harnina
Rekayasa : Jurnal Penerapan Teknologi dan Pembelajaran Vol 13, No 1 (2015): Juli 2015
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/rekayasa.v13i1.5594

Science and technology activities for the people (IbM) was conducted with the aim of resolving the problems faced by tofu small industries in Bandungan, Semarang regency, Central Java. There are two IbM partners, namely Mrs. Biyati and Mrs. Widari. There are two aspects of the problems to be addressed, namely the aspects of production and management. As a team implementing these activities are lectures and students with expertise in accordance with the needs of the field. In the implementation of some of the methods that are used to support, among others, with lectures for the theoretical material and motivation, demonstration to deliver material practice / skills, practice directly by the partners, and mentoring activities. In this activity has generated output production and management aspects. Outputs aspects of production: 1) soy grinding machine with a gasoline motor power source so that the sound is smooth and does not interfere with citizens, 2) equipment using steam boiler (steam boiler) so that the kitchen space free of smoke, knows not of bitter and feel better, 3 ) Stamping tools screw system making it easy to operate / lighter. Outputs management aspects: 1) bookkeeping financial / business better, and 2) further increased marketing / marketing a wider range.

Co-Authors A.A. Ketut Agung Cahyawan W Alam, Aulia Nuanza Alamsyah - Alfiyan, Jamil Maulana Zahriyan Anam, M. Khairul Andin Vita Amalia, Andin Vita Anhari, Saeful Ani Nur Fauziah, Ani Nur Anik Ulfah, Anik Anisa Dyah P Anisa Dyah P Astrid Farmayati Caska - Chulia Mubtadiah, Chulia Danang Dwi Saputro Deddy Muchtadi DEDDY MUCHTADI Dewi Mustikaningtyas Dewi Susilowati Dhimas Fajar Eka Purnama Dwi Handayani DWI SUSILANINGSIH DWI YULIANTI Dyah Rini Indriyanti Eka - Mukaromah, Eka - Ely Rudyatmi, Ely Endah Peniati Enni Suwarsi Rahayu Evi Widowati Farikhul Ulum Farikhul Ulum Fazat Haniyya, Fazat Fernando, G. S.N. Fidia Fibriana Fitri Andiniyati Hadi Nasbey Hayati, Dwi Puji Hayati, Dwi Puji Heni Pujiastuti Ibnul - Mubarok, Ibnul - Ibnul Mubarok Ibnul Mubarok Ibnul Mubarok Ichsani, Nadya Iin Kurnia Iin Kurnia Intan Zainafree, Intan Isnaeni Karunia Annisa Istiani, Fahrun Istiani, Fahrun Jamil Maulana Zahriyan Alfiyan Jayanti, Septi Jumiyati - Jumiyati - Kartika Nugraheni Kartika Nugraheni Khairunisa, Nisrina L. Putri, Afra Fauziah Lail Isro, Abda Latipah, Rina April Lisdiana Lisdiana MADE ASTAWAN Mafaza Khaisuntaha Mafaza Khaisuntaha Maftuhah, Anis Margareta Rahayuningsih Nugroho Edi K Martien Herna Susanti Maryani Suwarno Maryani Suwarno Maryani Suwarno Masru'ah, Masru'ah Milah, Nihayatul Moeis, Siti Fatimah Muhammad Agus Muljanto Muhammad Khumaedi Mursyid . Mursyid Mursyid Mutiara Bintang Ramadani Nadya Ichsani Najah, Khoirun Nana Kariada Trimartuti Natalia Desy Putriningtyas, Natalia Desy Natalia, Lidya Ayu Nicky, Dhea Niken Subekti Nikmatul Hidayah Ning Setiati Ning Setiati Ning Setiati Nugraini, Anisa Ratna Nurika, Nurika P. Eko Prasetyo Parmin - Pramesti Dewi Pratama, Rizka Nur Priyantini Widiyaningrum Puput Roy Purnawati R. Susanti R. Susanti Rahina Nugrahani Rahmawati, Fahmi Retno - Istifarini, Retno - Retno Sri Iswari Rivana Citra r Rivana Citra R Rohman, Shohihatur Rosidah Rosidah Sadikin, Nadya Audina Nurkhafiya Saiful Ridlo Sarjadi Sarjadi Sarjadi Sarjadi Siti Alimah Siti Fatimah Moeis Siti Maesaroh Sri Sukaesih Sri Sukaesih Sri Utami Sri Widowati Sri Widowati Stephani Diah Pamelasari, Stephani Diah Sucihatiningsh Dian Wisika Prajanti, Sucihatiningsh Dian Wisika Sudarman Sudarman Sunyoto Sunyoto Sunyoto Sunyoto Syukron Rizqi, Syukron Talitha Widiatningrum Tiara Linanti, Annisa Tirtaningrum, Fitria Ayu Tri Budi Kurniawan Tri Budi Kurniawan, Tri Budi Tutik Wresdiyati Veronika Eka J Veronika Eka J Widya Hary Cahyati Widyanigrum, Dewi Widyanigrum, Dewi Winanti, Ruri Wiwi Isnaini Wulan Christijanti Wulandari K. E, Yenni Tyas Yanuar Revandi Yatin Mulyono Yuliana, Lusia Retno Yuliana, Lusia Retno Yuniarti Yuniarti Yustinus Ulung Anggraito

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