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All Journal HIGIENE: Jurnal Kesehatan Lingkungan Jurnal Penelitian Pendidikan IPA (JPPIPA) Special and Inclusive Education Journal (SPECIAL) Hydrogen: Jurnal Kependidikan Kimia
Andari Puji Astuti
Universitas Muhammadiyah Semarang
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Environmental Science Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Physics Public Health Social Sciences Other

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Pengaruh Ecoenzym Terhadap Tingkat Keawetan Buah Anggur Merah dan Anggur Hitam Rizki Permata Sari; Andari Puji Astuti; Endang Tri Wahyuni Maharani
HIGIENE: Jurnal Kesehatan Lingkungan Vol 6 No 2 (2020): Kesehatan Lingkungan
Publisher : Public Health Department, Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (867.669 KB)

Abstract

Komoditi anggur merah dan anggur hitam merupakan komoditi yang pengembangannya masih terbatas hal tersebut dikarenakan buah anggur merupakan komoditas pangan yang mudah rusak. Perubahan proses pemasakan atau penuaan pada buah anggur merah dan hitam menyebabkan meningkatnya kerentanan komoditas terhadap perusakan mekanis mudah busuk maupun serangan penyakit. Larutan ekoenzim memiliki manfaat salah satunya sebagai pengawet buah-buahan sedangkan gas yang dihasilkan ekoenzim adalah gas ozon dibutuhkan atmosfer bumi.  Tujuan dari penelitian ini untuk mengetahui pengaruh ecoenzym terhadap tingkat keawetan buah anggur dan presentase ecoenzym dari masing-masing variabel yang telah didiamkan dengan diberi penyemprotan ekoenzim pekat, didiamkan dengan diberi penyemprotan dengan ekoenzim yang diencerkan pada perbandingan 1:2, dan didiamkan tanpa diberi penyemprotan ekoenzim. Penelitin ini dilakukan selama 6 hari pada suhu kamar. Terdapat 10 variabel campuran ekoenzim dari kulit buah yang digunakan. Hasil penelitian menunjukan kondisi keawetan buah yang paling baik diantara 10 variabel adalah pada buah anggur merah dengan penyemprotan ekoenzim variabel 1 tanpa pengenceran dari kulit buah semangka dan dihasilkan presentase kadar ekoenzim variabel 1,2 adalah 120%, variabel 3,4 adalah 120%, variabel 5,6 adalah 92%, variabel 7,8 adalah 108%, dan variabel 9,10 adalah  96%. Kata Kunci : limbah kulit buah, ekoenzim, pengawetan, fermentasi
Analisis Pelaksanaan Program Penguatan Karakter pada Kurikulum 2013 di SD Kota Semarang Linda Furwanti; Bhayu Ekha Prasetya; Andari Puji Astuti; Endang Triwahyuni Maharani
SPECIAL: Special and Inclusive Education Journal Vol 1 No 1 (2020): Special and Inclusive Education Journal (SPECIAL)
Publisher : Universitas PGRI Adi Buana Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36456/special.vol1.no1.a2182

Abstract

Penelitian ini bertujuan untuk mendeskripsikan pelaksanaan dan evaluasi Program Penguatan Karakter (PPK) di Sekolah Dasar. Pendekatan penelitian yang digunakan adalah metode studi kasus. Subjek penelitian adalah kepala sekolah, 3 orang guru, dan 9 orang siswa. Teknik pengumpulan data menggunakan kuisioner, wawancara dan observasi. Hasil penelitian ini menyimpulkan program penguatan karakter Religius dilakukan terintegrasi dengan beberapa program seperti mengaji, pembiasaan shalat dhuha, dan hafalan al-qur’an. Program Penguatan Karakter Nasionalisme melalui kegiatan rutin upacara bendera setiap hari senin, dan ektrakulikuler pramuka. Program Penguatan Karakter Mandiri yaitu siswa membuat peraturan kelas. Program Penguatan Karakter Gotong royong yaitu siswa saling tolong menolong dalam melakukan setiap kegiatan. Program Penguatan Karakter Integritas yaitu siswa bertanggung jawab dalam mengerjakan pembelajaran maupun dalam kegiatan di luar kelas. Program Penguatan Karakter (PPK) yang dijalankan di salah satu SD di kota Semarang sudah berjalan dengan baik sesuai dengan konsep sekolah dan aturan Kemendikbud.
Analisis Pengaruh Penambahan Eco-Enzyme Limbah Kubis Terhadap Pengawetan Buah Tomat Dengan Perbandingan Variasi Substrat Nur Laela; Andari Puji Astuti; Endang Tri Wahyuni Maharani
Hydrogen: Jurnal Kependidikan Kimia Vol 10, No 2 (2022): Hydrogen: Jurnal Kependidikan Kimia
Publisher : Universitas Pendidikan Mandalika Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/hjkk.v10i2.5708

Abstract

Cabbage is a vegetable that thrives in Indonesia. This type of vegetable is a vegetable that is not durable and prone to decay and produces organic waste waste from cabbage leaves which causes unpleasant odors that can pollute the environment. Waste from cabbage can be used as a base for making eco-enzyme fluids. Eco-enzyme liquid is a liquid produced from the fermentation of organic waste, this liquid has a reddish brown color, has a fresh and strong odor. This eco-enzyme contains propionate acid which can inhibit microorganisms in the decay process so that it can be used as a natural preservative. The purpose of this study was to analyze the effect of adding eco-enzyme solutions on tomato fruit preservation and to find out on what day of the tomatoes decomposed and changes in tomatoes that were not sprayed with eco-enzymes. This type of research is an experimental study using 2 types of substrate variations, namely by using the basic ingredients of making eco-enzyme liquid using palm sugar with cabbage waste (Variable 1) and sugar with cabbage waste (Variable 2). Based on the research results, it was found that the eco-enzyme liquid, palm sugar substrate was 60% and granulated sugar substrate was 40% and the most effective eco-enzyme liquid for natural preservatives in tomatoes is eco-enzyme using palm sugar. 
Digital-Based Supervision of 21st-Century Skills: An Integrated Evaluation–Supervision Model Using E-MESp 4Cs Mobile Alya Dwi Arianty; Eny Winaryati; Andari Puji Astuti
Jurnal Penelitian Pendidikan IPA Vol 12 No 2 (2026)
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v12i2.14005

Abstract

This study examines the implementation of a digital supervision system based on 21st-century skills using the E-MESp 4Cs Mobile platform as an integrated evaluation–supervision model in primary and secondary schools. The research employed an applied research design within a Research, Development, and Diffusion (RD&D) framework, with a specific focus on the implementation evaluation stage. The study involved teachers, principals, and supervisors from Muhammadiyah schools across four regions, comprising an initial pilot phase in Semarang City and an expanded implementation phase in Semarang Regency, Kendal Regency, and Salatiga City. Supervision was conducted through the integration of three core components: lesson planning, instructional implementation, and student learning products, aligned with the competencies of critical thinking, creativity, collaboration, and communication. The findings indicate a recurring gap between documented instructional planning and classroom practices, while instructional implementation and student learning products based on implementation evaluation data generally demonstrated stronger performance across regions. These results suggest that effective instructional practices are not always adequately represented in formal planning documents. The study concludes that digital, data-based supervision can provide a more comprehensive and reflective representation of instructional quality compared to conventional administrative supervision. Within the scope of this implementation-focused study, the E-MESp 4Cs Mobile platform shows potential to support professional development and evidence-based supervisory practices in 21st-century education.
Co-Authors Arianty, Alya Dwi Bhayu Ekha Prasetya Endang Tri Wahyuni Maharani Endang Triwahyuni Maharani Eny Winaryati Linda Furwanti Nur Laela Rizki Permata Sari yusrin Yusrin