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All Journal AGRICOLA Musamus Journal of Science Education Musamus Journal of Livestock Science Jurnal Agroekoteknologi dan Agribisnis Mestaka: Jurnal Pengabdian Kepada Masyarakat
Gardis Andari
Universitas Musamus
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Education Energy Environmental Science Languange, Linguistic, Communication & Media Mechanical Engineering Physics Social Sciences Veterinary Other

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Analisis Persepsi Mahasiswa Terhadap Penggunaan Quizizz Sebagai Evaluasi Hasil Belajar disertai Asessment Online Novike Bela Sumanik; John Yoro Parlindungan; Gardis Andari; Lamtiar Ferawati Siregar
Musamus Journal of Science Education Vol 4 No 1 (2021): Musamus Journal of Science Education (MJOSE)
Publisher : Faculty of Teacher Training and Education, Musamus University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35724/mjose.v4i1.3983

Abstract

The COVID-19 pandemic has caused the learning process to change, from face-to-face to online learning. Online learning requires optimal mastery of technology and the need for innovation in learning, especially in evaluating learning outcomes and online assessment. The use of Quizizz media is an alternative for evaluation with an attractive appearance far from being scary. This study uses a quantitative descriptive method that aims to determine student perceptions of the evaluation of learning outcomes accompanied by online assessment using Quizziz media. The research subjects are active students of chemistry education, Musamus University who have participated in an evaluation using quizizz. The instrument of this research is a questionnaire containing 20 questions based on 6 indicators and using a Likert scale. The research data was obtained from the results of the questionnaire that had been distributed through the google form application. The results showed that students' perceptions of the use of quizizz received a positive response of 87%. The conclusion in this study is that the use of quizizz as an evaluation accompanied by online assessment can be applied in chemistry education and can increase student motivation in learning.
Pemanfaatan Rizobakteri Penghasil Acetoin Sebagai Biofertilizer Untuk Memacu Pertumbuhan dan Hasil Tanaman Padi (Oryza Sativa L.) adrianus aris; gardis andari
AGRICOLA Vol 10 No 1 (2020): AGRICOLA
Publisher : Universitas Musamus, Merauke, Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35724/ag.v10i1.2750

Abstract

This study aims to look at the application of acetoin-producing rizobacteria as biofertilizers for boosting the growth of rice plants in dissolving phosphates and fixing nitrogen. The experimental design used was a randomized block design (RBD), consisting of 6 (six) treatments, 4 (four) treatments with rizobacteria isolates (Rg21 isolates, Pd13 isolates, Pd7 isolates, and Bb7 isolates), one treatment with synthetic acetoin, and one control. Each treatment was repeated 4 (four) times so that there were 24 experimental units consisting of 10 pots of rice plants. The size of the pot used is a surface diameter of 30 cm, filled with growth media in the form of a layer of paddy soil (taken to a depth of 20 cm from the soil surface) and compost with a ratio of 3: 1. The results showed that the treatment of rhizobacteria producing acetoin was able to spur the growth of rice plants by dissolving phosphates that were still bound by colloidal soil so that it was not available for plants to become available P. Likewise, rhizobacterial treatment is able to fix Nitrogen by changing enzymatically organic N compounds into ammonium
Efek Penambahan Kefir Sebagai Probiotik pada Ayam Boiler terhadap Panjang Usus anhar faisal fanani; M Hadziq Qulubi; Gardis Andari
AGRICOLA Vol 10 No 1 (2020): AGRICOLA
Publisher : Universitas Musamus, Merauke, Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35724/ag.v10i1.2769

Abstract

This study was to examine the effect of changes in digestive tract that is seen from the length of the small intestine size of broiler chickens given kefir. The study used 200 MB of broiler DOC as many as 200 animals which were kept randomly in a cage plot. The study was conducted for 5 weeks with 4 treatments and repeated 5 times so that the number of experimental units was 20 units. The treatments to be tested were: T0 = basal ration (control), T1 = basal ration + 1.5% probiotic, T2 = basal ration + 3% probiotic, T3 = basal ration + 4.5%. Kefir used was derived from goat milk which was given 10% kefir grain fermented for 48 hours. The data obtained were analyzed for variance based on a completely randomized design and continued using duncan test. The results showed that the final body weight was significantly different (P <0.05), while the feed efficiency, relative length of duodenum, jejunum, ileum, overall small intestine and cecum had no significant effect (P> 0.05). The conclusion that the administration of probiotics in the form of kefir has no significant effect on the relative length of the small intestine and cecum, but has a significant effect on final body weight. The use of kefir needs to be considered in terms of cost because it uses milk as a fermentation media.
Peningkatan Kadar Protein Pada Kulit Umbi Singkong (Manihot esculenta Crantz Sin M. Utilissima Pohl) Melalui Proses Fermentasi John Yoro Parlindungan; Gardis Andari
AGRICOLA Vol 11 No 1 (2021): AGRICOLA
Publisher : Universitas Musamus, Merauke, Papua

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

Abstract

Research has been conducted on increasing protein levels in cassava skin through the fermentation process. Cassava skin is an organic waste that if not handled well feared can cause environmental pollution. The purpose of the research to reduce waste, also make use of cassava skin to have a value. The phase of the research is the waste of cassava skin cleaned from the skin of Ari then washed and diced with a length of ± 1 cm. After that analyzed pH, moisture content, and protein content using micro method Kjehdhal. From the results of the analysis, obtained fermentation data is done with pH 6 and water content of 81.6%. Protein levels of fermentation from day 2 to 7th day. Obtained using microanalysis Kjehdhal participated 1.52%; 2.27%; 6.93%; 7.62%; 3.79%; 0.57%. From this research can be concluded that the fermentation of cassava skin can increase protein levels and can be used as feed additives.
Pengaruh Ratio Jantan Dan Betina Terhadap Fertilitas Dan Daya Tetas Telur Ayam Kampung Maya Salamony; N Souktta; Simon Petrus Telussa; Gardis Andari
Musamus Journal of Livestock Science Vol 2 No 1 (2019): Musamus Journal of Livestock Science
Publisher : Faculty of Agriculture, Musamus University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35724/mjls.v2i1.2122

Abstract

Abstract. Chicken livestock development can increase rapidly, if the supply of seeds can run well, followed by regular management, feeding, breeding and disease prevention. So far the exact ratio of males and females is unknown, especially by rural communities so hatching failures often occur. This study aims to determine the ratio of male and female to fertility, egg hatchability and egg hatching weight of native chicken. The experiment was carried out using 8 males and 60 females as elders, and divided into four treatments and two replications with the ratio of males and females, A (1:5); B (1:7); C (1:9); D (1:11), Continued hatching of 120 eggs with 15 treatments each. Data were analyzed using Analysis of Variance in Completely Randomized Design (CRD). If between treatments showed significant differences, it was continued with the Honestly Significant Difference test (BNJ). The results showed that the highest fertility was in group B (96.66) and the lowest in group D (56.66). The highest hatchability was in group B (96.66) and the lowest in group D (56.66). The highest hatching weights were in group B (23.18) and the lowest in group D (21.33). This study can be concluded that the ferlititas, hatchability of eggs is much better in group B and the hatching weight of native chicken eggs is much better in group B.
SOSIALISASI DAN EDUKASI PENERAPAN PROTOKOL KESEHATAN BAGI ANAK-ANAK DI KELURAHAN SAMKAI PADA MASA PANDEMI COVID-19: Socialization And Education In Implementation Of Health Protocols For Children In The Samkai Village During The Covid-19 Pandemic Sajriawati Sajriawati; Nurliah Nurliah; Gardis Andari
MESTAKA: Jurnal Pengabdian Kepada Masyarakat Vol. 2 No. 2 (2023): April 2023
Publisher : Pakis Journal Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58184/mestaka.v2i2.38

Abstract

Corona virus prevention is very important to do by using the socialization method. Socialization is providing information about how to prevent the Corona virus. Corona virus prevention can be done by practicing social distancing, implementing clean living and self-isolation to avoid transmission of the virus. Children are an important priority to be educated to have a healthy lifestyle. The service activities carried out aim to educate children on the coast of Binaloka, Samkai Village, to improve security independently in dealing with the Covid-19 pandemic. The high activity and interaction of the children around can already be balanced with the awareness of children in terms of strict self-care against Covid-19, for example washing hands properly and adopting a healthy and clean lifestyle. Through this activity it is hoped that children's potential to be exposed to Covid-19 can be reduced, because children have tried to take preventive measures. Based on the results of the service, there was an increase from pre test to post test, namely knowledge about the dangers of the corona virus from 56% to 80%. Knowledge of the correct use of masks from 70% to 100%, and knowledge of the importance of washing hands from 68% to 85%. Based on the increase in scores from pretest to posttest, it can be concluded that community service activities regarding health outreach and education for children in Samkai Village were successful.
Analisis Waktu dan Suhu Pengeringan Chips terhadap Mutu Tepung Gembili (Dioscorea esculenta L.): Analysis of Drying Time and Temperature of Chips on the Quality of Gembili Flour (Dioscorea esculenta L.) Jamaludin Jamaludin; Gardis Andari
Jurnal Agroekoteknologi dan Agribisnis Vol. 7 No. 1 (2023): Jurnal Agroekoteknologi dan Agribisnis
Publisher : Politeknik Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51852/jaa.v7i1.580

Abstract

Gembili tuber is one of the local foods of the Papuan people and has the potential to be developed into derivative products. Gembili tubers need to be made into flour before being processed further. Drying in the flouring process is a crucial stage because it determines the quality of the gembili flour produced. The drying temperature of gembili chips that is less than optimal will result in low flour quality. The purpose of this study was to obtain the optimal temperature and drying time for gembili chips. The method used in this research is the experimental method. Gembili chips were dried at 60oC, 70oC, and 80oC. Each drying temperature was 6, 8, and 10 hours with three replications. Gembili chips were milled using a blender at 1800 rpm. Drying is done mechanically using an electric oven. Sifting using tyler size 70 mesh. Testing the quality of gembili flour fineness modulus, yield, whiteness degree, and water content. Study results, namely the temperature and drying time of gembili chips affect the quality of gembili flour produced. The best gembili flour based on the perangkingan method was obtained from variations in the drying treatment at 60oC with a drying time of 10 hours for gembili chips. The characteristics of gembili flour in the best treatment were as follows: water content of 1,29%, whiteness degree of 87,10%, fineness modulus of 0,35, and yield of 20,20%.
Co-Authors Adrianus Adrianus Anhar Faisal Fanani Jamaludin Jamaludin John Yoro Parlindungan Lamtiar Ferawati Siregar M Hadziq Qulubi Maya Salamony N Souktta Novike Bela Sumanik Nurliah Nurliah Sajriawati Sajriawati Simon Petrus Telussa