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All Journal Jurnal Teknologi Pertanian Adi Widya : Jurnal Pengabdian Masyarakat AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Jurnal Teknologi Hasil Pertanian Jurnal Ilmiah Padma Sri Kreshna Jurnal PEKA (Pendidikan Matematika) Biofoodtech : Journal of Bioenergy and Food Technology Jurnal Pendidikan Matematika Indonesian Journal of Mathematics Education Hipotenusa: Journal of Mathematical Society Journal on Mathematics Education
Masrukan Masrukan
Universitas Widya Mataram
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Education Environmental Science Mathematics Social Sciences Other

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Pengaruh Fermentasi Saccharomyces cerevisiae terhadap Komposisi Kimia dan Cita Rasa Minuman Kopi Penyegar Muhammad, Ismail Hilmy; Eman, Darmawan; Rukmini, Ambar; Masrukan
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 4 No. 1 (2025): JUNI
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v4i1.1938

Abstract

This study aims to  determine the effect of variations in the concentration of Saccharomyces cerevisiae on the total sugar, alcohol, and caffeine content of refreshing coffee drinks and to determine the level of preference for refreshing coffee drinks produced. This study used a complete random design (RAL) with a single factor, namely the variation in the content  of Saccharomyces cerevisae  (0.1%, 0.3%, 0.6%, 0.9%, and 1.2%) with a fermentation time of 24 hours. Each of the refreshing coffee drinks produced was chemically analyzed (total sugar content, caffeine content, and alcohol content) and organoleptic with hedonic tests including color, aroma and taste. Each treatment was repeated 3 times. The data obtained was carried out Analysis of Variance (ANOVA), if there was a difference between the treatment, a follow-up test was carried out with the Duncan's Multiple Ranges Test (DMRT) Method at the level of 5%. The results of this study show that the concentration  of Saccharomyces cerevisiae  bacteria has an influence on the chemical and sensory characteristics of the refreshing coffee drink produced. The higher the concentration of Saccharomyces cerevisiae used, the lower the total sugar and caffeine content, the alcohol content increases, and the more undesirable the taste, aroma, and color of refreshing coffee drinks. Based on the results of the study, it was shown that  the acceptable refreshing coffee drink was  the maximum treatment of adding Saccharomyces cerevisiae of 0.3 grams, taste (4.3), taste color (4.4), taste aroma (4.4), total sugar content 3.7%, alcohol content 0.2%, and caffeine content 21%.
Inovasi Diversifikasi Produk Pangan Fungsional Berbasis EmponEmpon Lokal sebagai Strategi Ketahanan Pangan di Kelurahan Kedungkeris Kecamatan Nglipar, Gunung Kidul Masrukan; Nursari, Elisa Tri; Darmawan, Eman; Bahri
Jurnal Ilmiah Padma Sri Kreshna Vol. 7 No. 2 (2025): Jurnal Padma Sri Kreshna (in Press)
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37631/psk.v7i2.2091

Abstract

The development of product diversification based on empon-empon by the Seger Waras Agricultural Industry Group (KITSW) in Kedungkeris Village, Nglipar District, Gunungkidul Regency, faces several challenges, particularly in post-harvest handling, standardized herbal product processing, and conventional marketing strategies. Through the Community Partnership Program (PKM), the implementing team provided solutions via several forms of assistance: 1) training and mentoring in optimal post-harvest handling of empon-empon 2) training and mentoring in the production of simplisia and functional beverages based on empon-empon, and 3) training and mentoring in business management and digital marketing strategies. As a result of the program, proper post-harvest handling and processing practices were successfully implemented, leading to the production of simplisia and functional beverages under the brand “Saras Kasuri Toga”. Marketing efforts were also improved, not only through conventional methods but also via technology-based platforms such as the website https://kedungkeris-mart.com). This program has contributed to enhancing the competitiveness and welfare of the farmer group in managing their business, strengthening local food security, and creating new employment opportunities for the surrounding community. Keywords: diversification, local empon-empon, functional food, food sovereignty
Pemecahan Masalah Persamaan Linear Ditinjau dari Kemandirian Belajar dengan Model Eliciting Activities (MEAs) Khumairo, Siti Latifatul; Masrukan; Isnarto
Jurnal Pendidikan Matematika Vol. 14 No. 2 (2023): July 2023
Publisher : Jurusan Pendidikan Matematika FKIP Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36709/jpm.v14i2.62

Abstract

Penelitian ini bertujuan untuk menguji keefektifan Model Eliciting Activities (MEAs) pada materi persamaan linear dan mendeskripsikan kemampuan pemecahan masalah matematis peserta didik ditinjau dari kemandirian belajar. Metode yang digunakan adalah metode campuran dengan desain eksplanatori sekuensial. Metode kuantitatif menggunakan desain penelitian Posttest Only Control Group Design, sedangkan kualitatifnya menggunakan analisis deskriptif. Dalam penelitian ini diambil 6 subjek penelitian berdasarkan tingkat kemandirian belajar peserta didik kelas VII D di SMP Negeri 1 Tayu tahun pelajaran 2022/2023. Teknik pengumpulan data berupa tes, angket, dan wawancara. Teknik analisis data dilakukan dengan reduksi data, penyajian data, dan penarikan kesimpulan. Hasil dari penelitian ini menunjukkan bahwa (1) pembelajaran MEAs pada materi persamaan linear efektif terhadap kemampuan pemecahan masalah peserta didik, dan (2) subjek penelitian dengan kategori kemandirian belajar tinggi mampu memenuhi semua indikator kemampuan pemecahan masalah, yaitu membangun pengetahuan baru melalui pemecahan masalah, memecahkan masalah dengan melibatkan matematika dalam konteks lain, menerapkan berbagai strategi yang tepat untuk memecahkan masalah, dan merefleksikan proses pemecahan masalah; subjek penelitian dengan kategori sedang hanya mampu memenuhi dua indikator kemampuan pemecahan masalah yakni membangun pengetahuan baru melalui pemecahan masalah dan merefleksikan proses pemecahan masalah; sedangkan subjek penelitian dengan kategori kemandirian belajar rendah tidak mampu mencapai indikator kemampuan pemecahan masalah dengan baik.
Bibliometric Analysis: Problem-Based Learning, Problem-Solving Skills, Self-Regulated Learning Assisted by Geogebra in Vocational High School Setyani, Arie; Masrukan; Kurniasih, Ary Woro
Indonesian Journal of Mathematics Education Vol. 8 No. 1 (2025): Indonesian Journal of Mathematics Education (In Press)
Publisher : Universitas Tidar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31002/ijome.v8i1.2274

Abstract

This study aims to analyze the bibliometric mapping of vocational high school mathematics research from 2020 to 2024 to address the research gap on problem-solving skills in the problem-based learning model assisted by GeoGebra, with a focus on students’ self-regulated learning in vocational high school. The data collected focuses on the keywords "mathematics, problem-solving, self-regulated learning, GeoGebra" to identify journals published between 2020 and 2024, using Google Scholar as the data source through Publish or Perish to gather data and Harzing's VOSviewer for bibliometric mapping. This study identified seven articles related to the keywords. The research follows the PRISMA systematic review method. The findings indicate that publications on problem-solving skills within the problem-based learning model assisted by GeoGebra, viewed from students' self-regulated learning in vocational high school, still have the potential to grow in the coming years. Moreover, problem-based learning positively impacts students' self-regulated learning and problem-solving skills in vocational high school.
Co-Authors Adi Nur Cahyono Alifah Irmawati Ambar Rukmini Ary Woro Kurniasih Bahri Bertina, Bernadeta Wiska Pramestia Darmawan, Eman Dyah Titin Laswati Eman, Darmawan Fahmi Rafika Perdana Fiersta, Nissa Clara Firsta, Nissa Clara Gorotomole, M. Alamin Halim, Mansyur Ali Idra Faudu, Muhammad Iqbal Kharisudin Isnarto Iva Mindhayani Iwan junaedi Jablonski, Simone Khumairo, Siti Latifatul Kristiana Sri Utami Kuntjahjawati SAR Ludwig, Matthias Maulana, Bagus Surya Muhammad, Ismail Hilmy Mulyono Munahefi, Detalia Noriza Nereroan, Yuliana Nur Purwandhani, Siti Nursari, Elisa Tri Oehler, Deng-Xin Ken Opsa Lena Pamungkas, Mieko Taqwa Purwadi, Dani Radika Widiatmaka Regilia, Dety Rukmi, Kuntjahjawati Susilo Adi SAR, Kuntjahjawati Setyani, Arie Sri Lestari Harjanta Syarif Hakim, Isna Tunnisa, Fitra Umar Santoso