Article Per Year (5 Year)
p-Index From 2020 - 2025
5.035
P-Index
This Author published in this journals
All Journal Berkala Ilmiah Pendidikan Biologi (BioEdu) Excellent Journal of Education and Learning (EduLearn) Jurnal Kesehatan Masyarakat Jurnal Kompetensi Teknik Jurnal Bahan Alam Terbarukan Teknobuga : Jurnal Teknologi Busana dan Boga Journal of Indonesian Economy and Business Proceeding Seminar LPPM UMP Tahun 2014 Food Science and Culinary Education Journal Jurnal Kajian Bahasa, Sastra dan Pengajaran (KIBASP) Jurnal Analisis Bisnis Ekonomi Biosaintifika: Journal of Biology & Biology Education Jurnal Basicedu Rainbow : Journal of Literature, Linguistics and Cultural Studies Edukasia : Jurnal Pendidikan Khazanah Sosial Jurnal Borneo Humaniora Aksara: Jurnal Ilmu Pendidikan Nonformal Abdi Laksana : Jurnal Pengabdian Kepada Masyarakat JURNAL PUBLISITAS Jendela Pendidikan Jurnal Pengabdian kepada Masyarakat Journal of English Language and Education Journal Corner of Education, Linguistics, and Literature Jurnal Pengabdian Kepada Masyarakat Patikala RUANG KATA: Journal of Language and Literature Studies Journal of Community Development and Disaster Management International Journal of Research Innovation and Entrepreneurship Jurnal Basicedu Tadris al-'Arabiyyah: Jurnal Pendidikan Bahasa Arab dan Kebahasaaraban Jurnal Pendidikan Anak Usia Dini Jurnal Pengabdian Bukit Pengharapan Academic Journal of Islamic Principles and Philosophy
Siti Fathonah
TJP, Fakultas Teknik UNNES
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Education Engineering Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Public Health Social Sciences Other

Published : 51 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 51 Documents
Search

 1   2   3   4   5 
Validitas E-Book Interaktif pada Submateri Psikotropika untuk Melatihkan Berpikir Kreatif Siswa Kelas XI SMA Fathonah, Siti; Ratnasari, Evie
Berkala Ilmiah Pendidikan Biologi (BioEdu) Vol 10 No 1 (2021)
Publisher : Program Studi Pendidikan Biologi, FMIPA, Universitas Negeri Surabaya

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

Abstract

Seiring berkembangnya kemajuan teknologi, bahan ajar dalam pembelajaran diharapkan mampu mengaplikasikan perkembangan teknologi dan melatihkan keterampilan yang dibutuhkan di abad 21 yaitu komunikasi dan berpikir kreatif. Keterampilan berpikir kreatif sangat penting dilatihkan kepada siswa agar dapat bersaing di era global. Salah satu bahan ajar yang sesuai dengan pembelajaran abad 21 adalah e-book interaktif. Bahan ajar e-book interaktif merupakan multimedia interaktif yang disusun untuk melatihkan siswa berpikir kreatif pada submateri psikotropika. Tujuan umum dari penelitian ini adalah untuk menghasilkan perangkat e-book interaktif yang valid, sedangkan tujuan khusus dari penelitian ini adalah untuk mendeskripsikan validitas e-book interaktif submateri psikotropika untuk melatihkan berpikir kreatif siswa kelas XI SMA. Proses pelaksanaan penelitian ini berjalan dari bulan Januari-Mei 2020. Penelitian ini menggunakan model pengembangan (Research and Development) atau R&D menurut Sugiyono (2013). Metode pengambilan data dilakukan dengan metode validasi dan metode angket. Parameter yang diukur adalah kelayakan teoritis yang ditentukan berdasarkan hasil validasi e-book interaktif, serta kelayakan empiris yang ditentukan berdasarkan respon siswa. Teknik analisis data dilakukan secara deskriptif kuantitatif. Hasil dari penelitian memperlihatkan validitas e-book interaktif memperoleh interpretasi sebesar 91,67% dengan kategori sangat layak, sedangkan respon siswa menunjukkan respon positif dengan interpretasi 98,4% dengan kategori sangat praktis. Kata Kunci: E-book interaktif, validitas, psikotropika, berpikir kreatif
Rice Bran Substitution to Vitabran as A Snackyfication Trend Model and Diabetes Mellitus Prevention Handayani, Oktia Woro Kasmini; Kurnia, Arif Rahmat; Fathonah, Siti
KEMAS: Jurnal Kesehatan Masyarakat Vol 17, No 1 (2021)
Publisher : Department of Public Health, Faculty of Sport Science, Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/kemas.v17i1.31026

Abstract

Snackyfication is a trend where snacks as a substitute for staple food are more efficient. On the other hand, the Diabetes Mellitus case increases, and it is related to unhealthy foods, so there is a need for healthy foods on the market. The research objective was to find which product formula would be recommended as Vitabran. Vitabran is made from rice bran, while additional ingredients are yellow sweet potato pulp, cornstarch, soy milk, flour, eggs, honey, baking powder, margarine, and oats. The formula tested consists of 2 variations of bran content (20% and 30%). The product was made of biscuits in the form of bars. The tests consisted of 1) organoleptic test 2) hedonic test. 3) proximate test and 4) Glycemic Index test. The final result of functional food substitution is a synergistic effect of the functional substances contained therein.
Active and passive voice in Bulungan Language Fathonah, Siti; Romadhan, Achmad Dicky
Rainbow : Journal of Literature, Linguistics and Culture Studies Vol 10 No 2 (2021): Rainbow: Journal of Literature, Linguistics and Culture Studies
Publisher : English Department, Faculty of Languages and Arts, Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/rainbow.v10i2.48647

Abstract

Bulungan Language as one of the langugaes in North Kalimantan Province has scattered speakers in 8 sub-districts. As language with scattered speakers made Bulungan Language get less attention from language researcher dan linguist to describe it thoroughly. Bulungan language has active voice and passive voice as part of its grammar which has not been studied furtherly yet. Then, the rseracher take this chance to discuss active voice and passive voice in the Bulungan language in this study. This research employed qualitative descriptive research. The data used in this study was oral data directly taken from the native Bulungan speakers. The data collection technique used in this study was by listening technique and the note-taking technique. This study revealed that the active and passive voice of the Bulungan language had different markers but same passive voice property across languages.
KANDUNGAN GIZI DAN DAYA TERIMA MAKANAN TAMBAHAN IBU HAMIL TRIMESTER PERTAMA Nurhalimah, Latifah; Fathonah, Siti; Nurani, Dyah
Food Science and Culinary Education Journal Vol 1 No 1 (2012)
Publisher : Food Science and Culinary Education Journal

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/fsce.v1i1.339

Abstract

AbstractPenelitian ini bertujuan untuk mengetahui kandungan dan persentase kecukupan gizi (energi, protein dan zat besi) makanan tambahan; serta daya terima ibu hamil trimester pertama. Variasi makanan tambahan meliputi milkshake coklat kacang hijau, nuget ayam kacang hijau, dan puding kacang hijau; sedangkan variabel yang diukur meliputi: kandungan gizi, energi diuji dengan bom kalori meter dan carbohydrate by difference, protein dengan metode biuret, zat besi dengan metode spektofotometri dan daya terima diuji dengan uji kesukaan. Data dianalisis secara deskriptif persentase dan rerata. Hasil penelitian menunjukkan bahwa kandungan gizi dan presentase kecukupan energi dan protein pada milkshake coklat kacang hijau yaitu 216 kkal (120%), dan 11,8 g (68,2%); nuget ayam kacang hijau yaitu 646 kkal (358,8%), dan 27,4 g (161,2%); serta puding kacang hijau yaitu 269 kkal (149,4%), dan 8 g (47%). Kandungan gizi dan persentase zat besi sehari menyumbang sebanyak 3,3 mg (12,7%); 6,3 mg (24,2%) dan 4,2 mg (16,2%). Daya terima ibu hamil ditunjukkan dari pernyataan bahwa mereka menyukai ketiga makanan tambahan dengan rerata 3,6 - 3,95.This research aim to know content and percentage of sufficiency of nutrition (energy, iron and protein) side dish, and also energy accept pregnant mother of first trimester. Variation of side dish cover brown milkshake of green peanut, green peanut chicken nuget, and green peanut pudding; while measured variable cover: content of nutrition, energi tested with metre calorie bomb and of carbohydrate difference by, protein with method of biuret, iron with method of spektofotometri energy and accept to be tested with hobby test. Data analysed descriptively average and percentage. Result of research indicate that content of gizi and of presentase sufficiency of protein and energy at brown milkshake of green peanut that is 216 kkal (120%), and 11,8 g (68,2%); green peanut chicken nuget that is 646 kkal (358,8%), and 27,4 g (161,2%); and also green peanut pudding that is 269 kkal (149,4%), and 8 g (47%). content of nutrition and percentage of ferrum one day contribute counted 3,3 mg (12,7%); 6,3 mg (24,2%) and 4,2 mg (16,2%). Energy accept pregnant mother shown from statement that them take a fancy to third side dish with average 3,6 - 3,95.
DAYA TERIMA DAN KANDUNGAN GIZI MAKANAN TAMBAHAN BERBAHAN DASAR UBI JALAR UNGU Rahayu, Paramitha; Fathonah, Siti; Fajri, Meddiati
Food Science and Culinary Education Journal Vol 1 No 1 (2012)
Publisher : Food Science and Culinary Education Journal

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/fsce.v1i1.341

Abstract

AbstractUbi jalar ungu mengandung antioksidan, memiliki serat tinggi, dan karbohidrat dengan glikemik rendah yang dapat mengurangi resiko hipertensi, dan diabetes mellitus ibu hamil trimester kedua. Penelitian ini bertujuan untuk mengetahui daya terima ibu hamil trimester kedua terhadap ubi jalar ungu sebagai bahan dasar makanan tambahan, serta untuk mengetahui kandungan energi, protein dan zat besi serta prosentase kecukupan gizinya. Jenis makanan tambahan yaitu filo ubi ungu, pastel tutup ubi ungu isi rogout daging, dan pancake ubi ungu sebagai variabel dalam penelitian ini, di samping itu variabel lain yang diukur yaitu daya terima dan kandungan gizi. Data dianalisis menggunakan rerata dan deskriptif prosentase. Hasil penelitian menunjukkan bahwa daya terima pada indikator warna, tekstur, aroma dan rasa, untuk ketiga jenis makanan tambahan semuanya disukai dengan rata-rata untuk pastel tutup ubi ungu isi rogout daging 4.1, filo ubi ungu 3.9, dan untuk pancake ubi ungu 3.8. Kandungan dan prosentase kecukupan energi, protein, dan zat besi pada pastel tutup ubi ungu isi rogout daging berturut-turut 651 kkal, 28.1 gr, 8.1 mg dan 217%, 165.4%, 90%; fillo ubi ungu 568 kkal, 21 gr, 7.0 mg dan 189.5%,123.3% dan 77.8 %, dan untuk pancake ubi ungu 448 kkal, 3.1 gr, 6.9 mg dan 149.3%, 18.2%, 76.7 %.Purple sweet potatoes contain antioksidan, owning high fibre, and carbohydrate with low glikemik able to lessen hypertension risk, and pregnant mother mellitus diabetes of trimester both. This research aim to to know energy accept pregnant mother of second trimester to purple sweet potatoes upon which side dish base, and also to know content of energi, iron, and protein and also the percentage of its sufficiency of him. Type side dish that is purple sweet potatoes filo, pie close purple sweet potatoes of content of rogout flesh, and purple sweet potatoes pancake as variable in this research, despitefully other variable which measured by that is energy accept and is obstetrical of nutrition. Data analysed to use average and is descriptive percentage of. Result of research indicate that energy accept at colour indicator, tekstur, aroma and feel, to third side dish type is altogether taken a fancy to with mean for pie close purple sweet potatoes content of rogout flesh 4.1, purple sweet potatoes filo 3.9, and for the pancake of purple sweet potatoes 3.8. Content and percentage of sufficiency of energy, protein, and iron at pie close purple sweet potatoes content of rogout flesh successively 651 kkal, 28.1 gr, 8.1 mg and 217%, 165.4%, 90%; purple sweet potatoes fillo 568 kkal, 21 gr, 7.0 mg and 189.5%, 123.3% and 77.8 %, and for the pancake of purple sweet potatoes 448 kkal, 3.1 gr, 6.9 mg and 149.3%, 18.2%, 76.7 .
Innovation of Indonesian Healthy Snacks Based on Purple Sweet Potatoes Fathonah, Siti; Rosidah, Rosidah; Paramita, Octavianti; Karsinah, Karsinah
International Journal of Research Innovation and Entrepreneurship Vol 1 No 1 (2020): June 2020
Publisher : Universitas Negeri Semarang

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

Abstract

This study pointed out the innovation on Indonesian healthy snacks i.e. senteling and onde-onde made of purple sweet potatoes. The scope was focused on the quality assurance of those two snacks on two aspects of quality i.e. sensory quality and acceptability. This study used a purposive sampling technique. Different compositions of purple sweet potatoes were used for both snacks prepared in this study. In the case of sentiling, a composition of steamed purple sweet potatoes of 40-80 wt% (with a 20wt% increment) was used. In the case of onde-onde, a composition of purple sweet potatoes flour of 10-22 wt% (with a 6wt% increment) was used. The prepared snacks were examined through sequent sensory and acceptability tests involving eight panellists and 50 respondents, respectively. A single classification of variance analysis followed by Duncan test was used in the data analysis. The results revealed that sensory quality in senteling and onde-onde was almost the same, i.e. 5.5-7.4 and 5.3-7.2, respectively. The variations in acceptability of the two products differed greatly, 3.5-7.7 for senteling and 4.9-6.9 for onde-onde. The sensory quality was different for senteling in the overall aspect and elasticity, while in the case of onde-onde, it was different in the aspect of color, aroma, and flavor. The difference in acceptability in the case of senteling was observed in all aspects, whereas that difference was only observed in color and aroma aspects in the case of onde-onde. The best senteling in term of sensory quality and acceptability was obtained by the addition of 40 wt% of steamed purple sweet potatoes, while the best onde-onde was that with 16 wt% of purple sweet potatoes flour.
An Innovation of High-Energy and Protein Biscuits Made of Black Rice Flour Substituted With Mung Bean Flour Fathonah, Siti; Rachmawati, Rina; Rosidah, Rosidah; Kristanti, Bela Siska; Iswari, Retno Sri
International Journal of Research Innovation and Entrepreneurship Vol 1 No 2 (2020): December 2020
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/ijrie.v1i2.49633

Abstract

This study was aimed to determine the public acceptance and the nutritional contents of the black rice flour biscuits substituted with mung bean flour. A completely randomized design with various amount of substituted mung bean flour (MBF) in the black rice flour (BRF) biscuits was used as the experimental design. The ratios of the BRF-to-MBF were 60: 20; 50: 30, and 40:40. The acceptance test used was the hedonic test with the lowest and the highest scores of 1 and 9, indicating “extremely unfavorable” and “extremely favorable” criteria, respectively. The content of carbohydrates (using Luff School method), ash (using the dry method), protein (using Kjeldahl method), water (using oven drying methods), crude fiber (using the gravimeter method), lipids (using the Soxhlet extraction method), and anthocyanins (using the pH-differential method) was determined and evaluated. The analysis of differences in the acceptability of the biscuits was performed using an ANOVA test, followed by the Tukey HSD test. The results showed that there were differences in people's acceptance of black rice flour biscuits substituted with mung bean flour for the overall indicators, i.e., the color and taste of the black rice biscuits. The most preferred biscuits were biscuits with a composition of 40% black rice flour and 40% substituted mung bean flour with a mean value of 7.2. The nutritional content of the black rice biscuits was as follows: the content of energy of 447- 465 kcal, carbohydrates of 58.4-60.9%, protein of 7.14-9.15%, lipids of 20.3-22.2%, ash of 2.3%, moisture of 5.25-8.65%, fiber of 1.3-2.3% and anthocyanin of 20-37ppm. The production of BRF40: MBF40 (40% black rice flour and 40% mung bean flour) biscuits was highly recommended, in addition to the optimum baking time as the future work.
Pengaruh antara Pengetahuan dan Sikap Gizi Siswa dengan Pola Konsumsi Jajan Siswa di SD Negeri 08 Brebes Fauziyah, Atika Nur; Astuti, Pudji; Fathonah, Siti
Food Science and Culinary Education Journal Vol 11 No 1 (2022)
Publisher : Food Science and Culinary Education Journal

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/focuze.v11i1.20001

Abstract

Tujuan penelitian: 1) untuk mengetahui pengaruh antara pengetahuan gizi dengan pola konsumsi jajan siswa; 2) untuk mengetahui pengaruh antara sikap gizi dengan pola konsumsi jajan siswa”; 3) untuk mengetahui pengaruh antara pengetahuan dan sikap gizi dengan pola konsumsi jajan siswa; 4) untuk mengetahui besarnya pengaruh antara pengetahuan dan sikap gizi dengan pola konsumsi jajan siswa. Populasi dalam penelitian ini adalah 35 siswa kelas 5. Teknik pengambilan sampel menggunakan total sampling. Penelitian ini adalah penelitian survei menggunakan rancangan penelitian cross-sectional. Teknik pengumpulan data yang digunakan adalah dokumentasi dan angket. Teknik analisis data menggunakan analisis deskriptif persentase, uji korelasi product moment, uji regresi sederhana, uji regresi berganda, sumbangan relatif dan sumbangan efektif. Hasil: 1) tidak ada pengaruh antara pengetahuan gizi terhadap pola konsumsi jajan; 2) tidak ada pengaruh antara sikap gizi terhadap pola konsumsi jajan ; 3) tidak ada pengaruh antara pengetahuan dan sikap gizi terhadap pola konsumsi jajan; 4) besarnya pengaruh tingkat pengetahuan dan sikap gizi terhadap pola konsumsi jajan adalah 4,4%. Saran: 1) siswa diharapkan dapat menerapkan pengtahuan gizi yang dimiliki dengan lebih memperhatikan pola konsumsi jajan; 2) melakukan penelitian lebih lanjut untuk mengetahui faktor-faktor lain yang mempengaruhi status pola konsumsi jajan siswa.
Hambatan Komunikasi Antarpribadi Mengenai Keterbukaan Diri pada Pengguna Akun Pseudonim (Cyber Account) di Media Twitter Fathonah, Siti; Nursanti, Siti; Tayo, Yanti
Jurnal Publisitas Vol 9 No 1 (2022): Oktober
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat (LPPM), Sekolah Tinggi Ilmu Sosial dan Ilmu Politik (STISIPOL) Candradimuka Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (212.023 KB) | DOI: 10.37858/publisitas.v9i1.148

Abstract

Following the government's advice during the COVID-19 pandemic, which urges people to stay at home and avoid crowds, this has resulted in increased use of social media, one of which is twitter. Twitter is made by the community as a means to interact with other people who are considered so effective. Usually twitter users will use their personal identity in creating their accounts. However, as time goes by, currently there are some of them who become twitter users with their own identity. They will use a pseudonym where this type of user can be known as a pseudonym (cyber account). Although these pseudonymous (cyber account) users are anonymous, not many of them are self-disclosing between their fellow pseudonymous (cyber account) users. This study was conducted with the aim of knowing how the barriers to interpersonal communication in self-disclosure are intertwined with pseudonymous account users (cyber account) on Twitter. The results of this study are to see how the barriers of pseudonymous account users (cyber account) in conducting interpersonal communication regarding self-disclosure which consists of several factors: fear of self-disclosure if it is too excessive, negative perceptions of others about ourselves, self-rejection.
Kemampuan Menulis Puisi Siswa Kelas X MAN Tarakan Hayati, Nurul; Fathonah, Siti
Jurnal Borneo Humaniora Vol 5, No 2 (2022)
Publisher : LPPM Universitas Borneo Tarakan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35334/borneo_humaniora.v5i2.3049

Abstract

Penelitian ini merupakan penelitian kelas guna mendeskripsikan kemampuan menulis puisi siswa kelas X MAN Tarakan. Metode yang digunakan adalah analisis deskripsi dengan melihat gejala yang sesuai dengan kondisi kelas yang ada. Subjek dalam penelitian ini merupakan siswa kelas X MAN Tarakan dengan jumlah 30 siswa. Penelitian ini dilaksanakan selama satu semester ganjil. Siswa di ajak untuk mampu mendefinisikan terlebih dahulu mengenai pengertian puisi hingga akhirnya sisiwa mampu menuliskan puisi. Hal yang mendasari penelitian ini adalah untuk melihat kemampuan serta kesiapan siswa dalam menuliskan serta mengembangkan keterampilan menulisnya. Dengan adanya penelitian kelas ini maka kita dapat melihat kemampuan asli siswa yang sesungguhnya. Berdasarkan hal tersebut maka penelitian akan memuat kemampuan menulis yang dilihat dari ranah kognitif. Pemerolehan ini diambil dari proses pembelajaran yang disampaikan oleh guru. Puisi yang dituliskan berkaitan dengan tema kemanusiaan . hasil yang didapati adalah kemampuan menulis puisi siswa meningkat dengan menggunakan siklus PTK dan mencapai angka ketuntasan.
Co-Authors ', Herlina ', Sujarwati .Khoiruman, Muh A.A. Ketut Agung Cahyawan W Achmad Dicky Romadhan Agus Setyawan Akhmad Fauzan Andana, Ollivia Dinda Bambang Triatma, Bambang Ciskawati, Dyah Ayu Djunaedi, Ari Dyah Kusbiantari Dyah Nurani Setyaningsih Dyah Nurani, Dyah Elna Johani Enni Suwarsi Rahayu Erni Suharini Evie Ratnasari Fadilah, Ahmad Farid Ahmadi Fatima, Cikha Yulia Fauziyah, Atika Nur Fauziyyah, Nurul Hanna Ginting, Dibrina Raseuki Ida Utami Ifah Lathifah Indah Permatasari Isnaeni Praptanti Jannah, Mifthakhul Karsinah - Khafidhoh Khafidhoh, Khafidhoh Khanifah Khanifah Kristanti, Bela Siska Kurnia, Arif Rahmat Laily Nurliana Latifah Nurhalimah, Latifah Maisah, Aisirotul Marfu’ah, Sri Meddiati Fajri, Meddiati Nisa Kamila Labibah Noorliana Noorliana Nursanti, Siti NURUL HAYATI Octavianti Paramita Oktia Woro Kasmini Handayani Pamungkas, Anton Respati Paramitha Rahayu, Paramitha PUDJI ASTUTI Retno Sri Iswari Rhesa Zuhriya Briyan Pratiwi Rina Rachmawati Rinjani, Erna Rita Kumalasari RiyantiAsih Riyanti, Asih Romadhan, Achmad Dicky Romiyatun Mijiling Astuti, Romiyatun Mijiling Rosidah Rosidah Sahrul, Sahrul Salsabila, Unik Hanifah Selia, Alien Kurnia Warya Septianarta, Stella Sri Astuti T.D.K.W, Yuniatin Tayo, Yanti Titik Rahayu Tunjungsari, Priesta Ulfa Fauzia Argestya Wahyuningsih Wahyuningsih Wariati, Ambar Wibowo, Tri Hendro Widia Damdini Sidik, Widia Damdini Wirahno, Dewi Nugrahastuti