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All Journal CHEMISTRY PROGRESS Jurnal Pendidikan Kimia Undiksha Sainstek Jurnal Natur Indonesia Jurnal Pilar Sains Jurnal Inovasi Pendidikan Kimia Tadris: Jurnal keguruan dan Ilmu Tarbiyah Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan Jurnal Teknologi Pertanian Jurnal Agroindustri Biology, Medicine, & Natural Product Chemistry Proceeding 7th International Seminar on Regional Education Indonesian Journal of Chemical Science Jurnal Manajemen Pendidikan Jurnal Penelitian Pendidikan IPA (JPPIPA) PEMBELAJAR: Jurnal Ilmu Pendidikan, Keguruan, dan Pembelajaran Journal of Natural Science and Integration Jurnal Teknologi & Industri Hasil Pertanian Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Batoboh : Jurnal Pengabdian Pada Masyarakat Chemistry Education Practice Community Development Journal: Jurnal Pengabdian Masyarakat Edunesia : jurnal Ilmiah Pendidikan Eduproxima : Jurnal Ilmiah Pendidikan IPA Journal of Educational Sciences UNESA Journal of Chemical Education Jurnal Pengabdian Fakultas Pertanian Universitas Lampung Jurnal Agroindustri Berkelanjutan
Maria Erna Kustyawati
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Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Library & Information Science Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Physics Public Health Social Sciences Other

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The Problem Based Learning Model in Improving Concept Understanding and Self-Confidence Identification on Chemical Bonds at SMA Negeri 13 Pekanbaru Hidayat, Helmy; Erna, Maria; Anwar, Lenny
Journal of Educational Sciences Vol 5. No. 3. July 2021
Publisher : FKIP-Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jes.5.3.p.409-416

Abstract

This study aims to see the improvement of conceptual understanding and identification of students self-confidence by applying the Problem Based Learning (PBL) learning model to chemical bonding material. This type of research is quantitative with a pre-experimental design using the one group pretest-posttest step. The sample of this research was 36 students of Class X MIA 1 at SMA Negeri 13 Pekanbaru. Data collection techniques were using questionnaires and questionnaires. Quantitative descriptive data analysis technique was by calculating the percentage value of students' concept understanding. The results of data analysis showed that there was an increase in understanding of the concept of chemical bonds from 37.28 (pretest) to 81.39 (posttest), which was an increase of 44.11. The results of the analysis using the paired sample t-test with a significance value of 0.000 < 0.05. The results of the identification of students self-confidence obtained 81.94 with a very good category. The application of the Problem Based Learning model can improve understanding of concepts and be able to raise the confidence of students.
ANALISIS KETUNTASAN BELAJAR PESERTA DIDIK PADA POKOK BAHASAN KESETIMBANGAN ION DAN PH LARUTAN GARAM MELALUI PEMBELAJARAN TATAP MUKA TERBATAS Ardi, Dinda Melissa; Erviyenni, Erviyenni; Erna, Maria
UNESA Journal of Chemical Education Vol. 12 No. 1 (2023)
Publisher : Universitas Negeri Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (408.473 KB) | DOI: 10.26740/ujced.v12n1.p44-50

Abstract

Penelitian ini bertujuan untuk menganalisis ketuntasan belajar peserta didik pada pokok bahasan kesetimbangan ion dan pH larutan garam melalui pembelajaran tatap muka terbatas tahun ajaran 2021/2022 di kelas XI MIPA. Penelitian ini merupakan penelitian deskriptif kuantitatif. Alat pengumpul data pada penelitian yaitu wawancara dan dokumentasi nilai ulangan harian kesetimbangan ion dan pH larutan garam. Teknik analisis data dilakukan secara kualitatif dan kuantitatif. Data kualitatif diolah secara deskriptif untuk menggambarkan proses pembelajaran kesetimbangan ion dan pH larutan garam. Data kuantitatif berupa hasil ulangan harian peserta didik digunakan untuk menganalisis bagaimana ketuntasan belajar peserta didik baik secara individual, klasikal, maupun ketuntasan indikator. Hasil data proses pembelajaran yaitu persentase ketuntasan belajar individual peserta didik yang tuntas sebesar 55,2% dan peserta didik yang tidak tuntas sebesar 44,8. Persentase ketuntasan belajar klasikal peserta didik kelas XI SMA Negeri 14 Pekanbaru sebesar 54,4%. Persentase indikator dengan ketuntasan tertinggi sebesar 88%, sedangkan indikator dengan ketuntasan terendah sebesar 40%.
PENERAPAN MODEL DISCOVERY LEARNING UNTUK MENINGKATKAN AKTIVITAS BELAJAR DAN PEMAHAMAN KONSEP PESERTA DIDIK PADA MATERI LARUTAN PENYANGGA Ningtias, Arpi Ayu; Erna, Maria; Susilawati, Susilawati
EDUPROXIMA : Jurnal Ilmiah Pendidikan IPA Vol 7, No 2 (2025)
Publisher : Universitas Bhinneka PGRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29100/.v7i2.6710

Abstract

Penggunaan model pembelajaran yang sesuai dapat merangsang aktivitas belajar, memperkaya pengalaman belajar peserta didik, meningkatkan pemahaman konsep, serta memudahkan pemahaman peserta dalam proses pembelajaran sehingga hasil belajar dapat ditingkatkan. Kesulitan peserta didik dalam memahami konsep kimia terkait dengan pemahaman konsep yang mereka miliki. Penelitian ini bertujuan untuk memperbaiki aktivitas belajar dan pemahaman konsep peserta didik kelas XI Engineering 2 SMAN 5 Pekanbaru melalui penerapan model pembelajaran Discovery Learning pada materi larutan penyangga. Penelitian ini menggunakan Penelitian Tindakan Kelas (PTK) yang dilaksanakan dalam dua siklus, pada setiap siklus terdiri dari tahap perencanaan, pelaksanaan tindakan, observasi/pengamatan , dan refleksi.  Subjek penelitian adalah peserta didik kelas XI Engineering 2 SMAN 5 Pekanbaru tahun ajaran 2023/2024 yang berjumlah 36 orang. Berdasarkan hasil penelitian disimpulkan bahwa penerapan model pembelajaran Discovery Learning dapat meningkatkan aktivitas belajar dan pemahaman konsep peserta didik pada materi larutan penyangga. Pada siklus I persentase aktivitas belajar peserta didik sebesar 57,09 % dan meningkat pada siklus II menjadi 74,04 %. Selanjutnya, pemahaman konsep pada siklus I sebesar 61,11 % dan meningkat pada siklus II menjadi 88,89 %.
Pengaruh Kedisiplinan Belajar Dan Kemandirian Belajar Terhadap Hasil Belajar Kimia Peserta Didik Lestari, Lisa; Abdullah, Abdullah; Erna, Maria
PEMBELAJAR: Jurnal Ilmu Pendidikan, Keguruan, dan Pembelajaran Vol 9, No 1 (2025): Volume 9 Nomor 1 April 2025
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/pembelajar.v9i1.67382

Abstract

Tujuan penelitian ini adalah untuk mengkaji: 1) Pengaruh kedisiplinan belajar terhadap hasil belajar kimia, 2) Pengaruh kemandirian belajar terhadap hasil belajar kimia, 3) Pengaruh gabungan kedisiplinan dan kemandirian belajar terhadap hasil belajar kimia. Jenis penelitian ini adalah penelitian dengan pendekatan kuantitatif dan metode ex-post fakto. Sampel yang digunakan yaitu sebanyak 105 peserta didik. Data dikumpulkan melalui angket, dengan instrumen berupa angket yang terdiri dari 16 item pernyataan untuk kedisiplinan belajar dan 19 item pernyataan untuk kemandirian belajar,  sedangkan untuk hasil  belajar kimia diambil dari hasil ujian akhir semester ganjil. Analisis data dilakukan menggunakan adalah analisis  deskriptif, regresi  sederhana dan regresi  berganda. Hasil penelitian menunjukkan bahwa 1) Kedisiplinan belajar terhadap hasil belajar kimia kelas XI Medikal SMAN 4 Pekanbaru sebesar 0,133 atau 13,3%. 2)  Kemandirian belajar   terhadap hasil belajar kimia kelas XI Medikal SMAN 4 Pekanbaru sebesar 0,131 atau 13,1%. 3) Terdapat pengaruh antara kedisiplinan dan kemandirian belajar terhadap hasil belajar kimia kelas XI Medikal SMAN 4 Pekanbaru sebesar 0,147 atau 14,7%. Kesimpulannya, terdapat pengaruh antara kedisiplinan dan kemandirian belajar terhadap hasil belajar kimia kelas XI Medikal SMAN 4 Pekanbaru.
KAJIAN NATA DE OCHA SEBAGAI KONSUMSI PANGAN: EFEK PENAMBAHAN GULA DAN LAMA FERMENTASI TERHADAP KARAKTERISTIK NATA DE OCHA STUDY OF NATA DE OCHA AS A FOOD COMSUMPTION : EFFECTS OF SUGAR ADDITION AND FERMENTATION TIME ON THE CHARACTERISTIC OF NATA DE OCHA Anty Ummiyati; Maria Erna Kustyawati; Wisnu Satyajaya
Jurnal Agroindustri Berkelanjutan Vol 3, No 1 (2024)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v3i1.8961

Abstract

Nata de ocha produced from fermentation of kombucha is considered an innovative product to enhance its function for food consumption. Nata de ocha, a secondary metabolite product of sweet green tea kombucha fermentation using scoby starter, composes of cellulose produced during the fermentation. This study aimed to characterize nata de ocha production as affected by the sugar addition and fermentation time. The study arranged in a Complete Randomized Block Design factorially with 2 factors: sugar addition in the level of 0, 10, 15, and 20%; and fermentation time in the level of 0, 7, 14, and 21 days. The parameters measured were yield, thickness, total microbes, moisture, ash, and crude fibre content. The results showed that sugar addition and fermentation time significantly affected the yield and fibre content of nata de ocha. The high increase of yield (5.723%) and of crude fibre content (1.353%) was produced when the treatment was 15% sugar for 21days and for 144 days, respectively. It was concluded that nata de ocha may consider as food consumption; however, further research was needed for its possibility as an alternative of dietary fibre.
ANALISIS MIKROBIOLOGI, FISIKA DAN KIMIA AIR MINUM ISI ULANG DARI DEPOT DI KAMPUNG BARU, KEDATON, BANDAR LAMPUNG Aprillia Dyah Suhestry; Samsul Rizal; Erdi Suroso; Maria Erna Kustyawati
Jurnal Agroindustri Berkelanjutan Vol 1, No 1 (2022): Jurnal Agroindustri Berkelanjutan
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v1i1.5641

Abstract

Penelitian ini bertujuan mengetahui keberadaan cemaran mikroba E. coli dan koliform serta mengetahui kualitas air minum isi ulang secara fisika dan kimia pada depot air minum isi ulang di Kampung Baru Kecamatan Kedaton Kota Bandar Lampung. Penelitian dilakukan di Laboratorium THP Polinela Lampung dan Laboratorium Analisis Hasil Pertanian Jurusan Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung. Metode penelitian adalah deskriptif. Jumlah sampel sebanyak 8 depot. Instrumen yang digunakan adalah lembar kuesioner dan pemeriksaan laboratorium berupa pemeriksaan koliform dan E.coli, TDS (Total Dissolved Solid), suhu, dan pH. Hasil penelitian menyimpulkan bahwa air minum yang diproduksi terdapat 7 depot dengan nilai koliform 0/100 ml sampel dan 1 depot dengan nilai koliform 3.0/100 ml sampel. parameter fisika TDS memiliki nilai berkisar 82-157 mg/L, parameter suhu memiliki nilai ± 3ºC. Parameter kimia pH untuk 7 depot memiliki nilai berkisar 6,6 – 7,3 dan 1 depot memiliki nilai pH = 6,1.
UJI KESUKAAN KONSUMEN DAN ANALISIS BIAYA PADA UDANG INSTAN BERBUMBU Asha Aunaya La Assqiya; Maria Erna Kustyawati; Dewi Sartika; Tanto Pratondo Utomo
Jurnal Agroindustri Berkelanjutan Vol 2, No 1 (2023): JURNAL AGROINDUSTRI BERKELANJUTAN
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v2i1.7064

Abstract

Udang vaname menjadi salah satu komoditas hasil perikanan yang memiliki nilai ekonomis tinggi. Penganekaragaman pengolahan produk udang yang memiliki value added akan memiliki prospek yang bagus di masa mendatang dan tentunya menghasilkan keuntungan. Penelitian ini bertujuan untuk menganalisis kesukaan konsumen terhadap karakteristik organoleptik yang meliputi atribut warna, rasa, aroma, tekstur dan penerimaan keseluruhan pada udang instan berbumbu dan mengetahui formulasi cairan bumbu yang paling disukai panelis serta menganalisis Break Even Point (BEP) pada pembuatan produk udang instan berbumbu. Metode yang digunakan Rancangan Acak Kelompok Lengkap (RAKL) faktorial dan 3 ulangan. Perlakuan pada penelitian ini menggunakan 4 taraf konsentrasi lemon dan 2 lama waktu pencelupan. Penelitian ini terdiri dari proses pembuatan udang instan berbumbu, uji sensori, dan analisis biaya. Data yang diperoleh dianalisis secara statistik dengan menggunakan uji Barlett dan Tukey lalu dilanjutkan dengan uji ANOVA dan uji Polinolial Ortogonal. Hasil penelitian menunjukkan bahwa  atribut sensori yang paling disukai konsumen adalah atribut rasa dan tekstur diikuti oleh atribut warna dan aroma, dengan perlakuan konsentrasi cuka lemon 33,33% dan waktu pencelupan selama 30 menit, formulasi cairan bumbu produk udang instan berbumbu yang paling disukai konsumen yaitu garam 1,25 gram, gula 2,5 gram, jahe bubuk murni 1,25 gram, dan cuka lemon 7,5 mL dengan waktu lama pencelupan selama 30 menit, break even point atas quantity pada produk udang instan berbumbu sebesar 123 pcs, dan break even point atas nilai penjualan sebesar Rp 23.406/pcs dalam jangka waktu satu bulan
PENDUGAAN MASA SIMPAN UDANG KEMAS BERBUMBU PADA SUHU DINGIN DENGAN METODE ARRHENIUS SHELF LIFE OF SPICED PACKED SHRIMP AT COLD TEMPERATURES WITH ARRHENIUS METHOD Bagus Wahyu Kuncoro; Maria Erna Kustyawati; Dyah Koesoemawardani; Sri Hidayati
Jurnal Agroindustri Berkelanjutan Vol 2, No 2 (2023): Jurnal Agroindustri Berkelanjutan
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v2i2.8102

Abstract

Vannamei shrimp (Litopenaeus vannamei) are easily damaged after harvesting. Processing shrimp in a variety of ways, including dried and frozen whole, processed heads, and peeled. Immersty of things into  seasoning liquid, which can result in seasoned instant shrimp products. The purpose of this study was to determine the shelf life of seasoned packaged shrimp stored at 10ºC, 20ºC, and room temperature (±30ºC) for 25 days and to observe changes in the water content of spiced shrimp. This study employed the Accelerated Shelf Life Testing (ASLT) method based on Arhenius with Microsoft Excel software, presented in graphs and tables. The findings were that seasoned shrimp had a shelf life of 25 days at 10 ºC, 20 days at 20 ºC, and 15 days at room temperature (30 ºC). 
Cultural Awareness Through the Integrated PBL Model of Malay Cultural Ethnochemistry on Chemical Kinetics Sukrisno, Sukrisno; Erna, Maria; Futra, Dedi; Paramastuti, Lujeng
Journal of Natural Science and Integration Vol 8, No 1 (2025): Journal of Natural Science and Integration
Publisher : Universitas Islam Negeri Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24014/jnsi.v8i1.29886

Abstract

Culture, as a nation's invaluable asset, must continuously be introduced and preserved in alignment with the progress of time. Integrating cultural studies with scientific knowledge through education fosters the development of cultural awareness attitudes. A generation trained in cultural sensitivity will recognize the significance of heritage and innovate its presentation to suit contemporary developments. This study explores the use of a Problem-Based Learning (PBL) model integrated with the ethnochemistry of Malay culture—specifically utilizing traditional curd milk—in teaching chemical kinetics to enhance students' cultural awareness. The research employed a quasi-experimental method with a nonequivalent pre-test–post-test control group design, conducted at SMAN 2 Siak Hulu, Kampar, Riau Province, involving Grade XI Science students. Cultural awareness attitudes were assessed using indicators adapted from Wunderle, including data and information gathering, cultural consideration, cultural knowledge, cultural understanding, and cultural competence. The results demonstrated that the experimental group achieved an average cultural awareness score of 81.85 (categorized as Very Good), whereas the control group attained an average of 60.84 (Fairly Good). The learning model contributed significantly to enhancing cultural awareness attitudes, with a contribution rate of 56.1%. These findings suggest that integrating ethnochemistry within PBL effectively cultivates both scientific and cultural competencies in students.Keywords: cultural awareness, ethnochemistry, malay culture, PBL
Pengembangan E-LKPD Berbasis Model Problem Based Learning Terintegrasi Etnokimia pada Materi Asam Basa Ika, Risqa Putri; Erna, Maria; Hayati, Sri
Chemistry Education Practice Vol. 8 No. 1 (2025): Edisi Mei
Publisher : FKIP University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/cep.v8i1.9091

Abstract

This study aims to develop E-LKPD based on the Problem Based Learning (PBL) model integrated with ethnochemistry that is valid based on aspects of content feasibility, characteristics of ethnochemistry integrated problem based learning, linguistic aspects, presentation and graphics, and to determine user responses to E-LKPD when used in the learning process. The research method used is Research and Development (R&D) with the 4D development model (Define, Design, Develop, and Disseminate). The trial subjects involved teachers and students of class XI of SMAN 2 Rimba Melintang and SMAN 15 Pekanbaru. Data were obtained through expert validation and user response questionnaires. The results of the study showed that the developed E-LKPD was declared valid and feasible to be used as one of the teaching materials, and the responses of teachers and students to E-LKPD in limited trials showed that E-LKPD was included in the very good category when used in the learning process.
Co-Authors ', Abdullah ', Erviyenni ', Lenni ', Nur Aini ', Rasmiwetti ', Rini ', Ristiana Abdullah Abdullah Adelia, Dini Admin Alif Aisah, Attika Nur Aisyah Aisyah Andi Dahliaty Anty Ummiyati Aprillia Dyah Suhestry Ardi, Dinda Melissa AS, suharyono Asha Aunaya La Assqiya Assqiya, Asha Aunaya La Azwendra, Yosi Baehaqi Bagus Wahyu Kuncoro Betty Holiwarni Cahyani, Atika Dwi Dedi Futra Dewi Agustina Iryani, Dewi Agustina DEWI SARTIKA DEWI SARTIKA Dewi, Pitri Rahma Dyah Koesoemawardani Dyah Koesoemawardani Dyah Putri Larassati Elva Yasmi Elva Yasmi Amran, Elva Yasmi Emriadi - Erdi Suroso Erviyenni Erviyenni Erviyenni, Erviyenni Ety Testiaty Fauzi, Fajrina Firanti, Feyges Frilla Fitriah, Nafiatul Fitriani, Wahyu Fitriatul Hasanah, Fitriatul Hadi Prayitno Hadi Prayitno, Hadi Hardiani, Vira Hasanah, Asqiatul Hasnah Hasnah Helmy Hidayat, Helmy Herdiana, Novita Herdini , Herdini Hestivik, Chelsi Ida Ayu Putu Sri Widnyani Ika, Risqa Putri Indraningtyas, Lathifa Irnov, Masithah Jimmi Copriady Johni Azmi Kuncoro, Bagus Wahyu Lenny Anwar Lisa Lestari Maharani, Ketut Oka marcella, Selly Marlisa, Lani Melatiningsih, Atri Mohd Jain Noordin Murhadi Murhadi Mursidin . Nadira, Syarifa Ningtias, Arpi Ayu Noer, Asmadi M. Novizal, Roni Nurbaiti Nuzuriah, Nuzuriah Oskar M. Manik Otik Nawansih Paramastuti, Lujeng Pratiwi, Dini Eka Putri Adita Wulandari Putri, Bella Listriani R. Usman Rery Rahmah, Amelia Kurnia Rahmatya, Okma Ramadani, Ramadani Rasmiwetti Rasmiwetti, Rasmiwetti RIBUT SUGIHARTO Rini Astuti RINI RINI Riska Riska Roza Linda Sahara, Nur Aini Samsu Udayana Nurdin Samsul Rizal Saputri, Agustina Eka Sri Haryati Sri Hayati, Sri Sri Hidayati Sri Hidayati Sri Setyani, Sri Sri Waluyo suharyono AS Suharyono Suharyono Suhestry, Aprillia Dyah Sukrisno, Sukrisno Susilawati Susilawati, Susilawati Sussi Astuti Syahrina Irya, Syahrina Syamsiana, Annisa Syarifah Syarifah, Syarifah Syukri Arief Tanto Pratondo Utomo Teguh Endaryanto Thaliarinanta, Angela Saraz Ummiyati, Anty Wildan Nur, Aditya Winanti, Diki Danar Tri Wisnu Satyajaya Yeni Yulia Sari, Yeni Yulia Yum Eryanti Yunelda, Ressi Yusup, Maulid Wahid