Article Per Year (5 Year)
p-Index From 2021 - 2026
3.121
P-Index
This Author published in this journals
All Journal Jurnal Pengabdian Kepada Masyarakat Sakai Sambayan Jurnal Bioterdidik: Wahana Ekspresi Ilmiah BIOEDUSCIENCE Bioedusiana: Jurnal Pendidikan Biologi GERVASI: Jurnal Pengabdian kepada Masyarakat Didaktik : Jurnal Ilmiah PGSD STKIP Subang Haumeni Journal of Education Ruang Pengabdian : Jurnal Pengabdian Kepada Masyarakat Jurnal Pengabdian Masyarakat Nusantara Jurnal Pendidikan dan Pembelajaran Kimia (JPPK)
Berti Yolida
Universitas Lampung
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Education Health Professions Languange, Linguistic, Communication & Media Mathematics Medicine & Pharmacology Social Sciences Other

Published : 40 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 40 Documents
Search

 1   2   3   4 
WORKSHOP PENYUSUNAN BUKU AJAR INOVATIF BERORIENTASI PADA KURIKULUM MERDEKA UNTUK PENGUATAN PEMBELAJARAN MENDALAM BAGI GURU Median Agus Priadi; Berti Yolida; Dina Maulina
GERVASI: Jurnal Pengabdian kepada Masyarakat Vol. 10 No. 1 (2026): GERVASI: Jurnal Pengabdian Kepada Masyarakat
Publisher : LPPM IKIP PGRI Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31571/gervasi.v10i1.10549

Abstract

Kegiatan ini bertujuan meningkatkan kompetensi guru SMP dan SMA dalam menyusun buku ajar inovatif berorientasi pada kurikulum merdeka yang berorientasi pada pembelajaran mendalam. Kegiatan dilaksanakan melalui workshop penyusunan buku ajar inovatif bagi guru di Kota Bandar Lampung dengan pendekatan In-Service Training dan On-the-Job Training. Peserta berjumlah 45 guru SMP dan SMA dari berbagai bidang studi. Evaluasi efektivitas menggunakan desain pretest–posttest untuk mengukur peningkatan pemahaman peserta tentang konsep pembelajaran mendalam dan langkah penyusunan buku ajar. Hasil menunjukkan rata-rata nilai pretest 2,99 (SD 0,99) meningkat menjadi 3,85 (SD 0,92) pada posttest. Nilai N-gain rata-rata 0,85 (kategori tinggi), menandakan workshop sangat efektif. Peningkatan terlihat pada seluruh indikator, terutama fungsi buku ajar dalam pembelajaran, penggunaan media pendukung, pentingnya validasi buku ajar. Selain peningkatan pemahaman, kegiatan menghasilkan luaran berupa satu topik materi draf buku ajar inovatif yang siap diimplementasikan. Temuan ini mengindikasikan pelatihan penyusunan buku ajar inovatif efektif untuk memperkuat profesionalisme guru dan mendukung penerapan pembelajaran mendalam.
KAJIAN ETNOSAINS PEMBUATAN TEMPOYAK DALAM TRADISI NYERUIT MASYARAKAT LAMPUNG SEBAGAI SUMBER BELAJAR IPA Meilani Dwi Lestari; Nur Latifah Amalia Putri; Ni Kadek Dwi Alvina Astuti; Pitrika Daniati Putri; Zahra Vina; Dea Sendianpika; Berti Yolida; Rini Rita T. Marpaung
Didaktik : Jurnal Ilmiah PGSD STKIP Subang Vol. 12 No. 02 (2026): Volume 12 No. 2, Juni 2026 Release
Publisher : STKIP Subang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36989/didaktik.v12i02.14920

Abstract

The nyeruit tradition is a cultural practice of the Lampung people that utilises tempoyak as an accompaniment to local dishes. This study aims to examine the scientific concepts involved in the production of tempoyak and its potential as a resource for science education based on ethnoscience. The methodology employed was qualitative descriptive research, utilising interviews and a distribution of questionnaires. The results of the study indicate that the tempoyak production process involves fermentation by microorganisms, which causes physical and chemical changes in the durian. These concepts relate to biotechnology, microbiology, and changes in substances within the natural sciences. This study demonstrates that tempoyak production can be utilised as a contextual learning resource whilst introducing the local wisdom of the Lampung community to students.
PENGARUH KETERSEDIAAN OKSIGEN TERHADAP PERTUMBUHAN KAPANG RHIZOPUS SP. PADA PROSES FERMENTASI TEMPE SEBAGAI PENERAPAN BIOTEKNOLOGI TRADISIONAL Anjani; Rismatul Fadillah; Intan Mara Claudia; Muhammad Ridho Ramadhani Santori; Sumardi; Berti Yolida; Nadya Meriza
Didaktik : Jurnal Ilmiah PGSD STKIP Subang Vol. 12 No. 02 (2026): Volume 12 No. 2, Juni 2026 Release
Publisher : STKIP Subang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36989/didaktik.v12i02.15293

Abstract

Tempe is a traditional Indonesian food product obtained through a fermentation process that utilizes the activity of molds from the genus Rhizopus sp. on soybeans. Oxygen availability plays a crucial role in tempe fermentation, as Rhizopus sp. is an obligate aerobic mold that requires oxygen for optimal growth. This study was conducted to examine the extent to which oxygen availability affects the growth of Rhizopus sp. during the tempe fermentation process, while also serving as a practical application of traditional biotechnology in daily life. The study employed an experimental design with three different packaging treatments: banana leaves, perforated plastic, and non-perforated plastic. Fermentation took place over 48 hours at a temperature of 30–32°C. Observations of mycelium growth were conducted every 12 hours, focusing on several indicators: color, hyphal density, and the surface area covered by mycelium. These observations were supplemented by an assessment of tempeh’s physical quality, encompassing color, aroma, texture, and firmness. Based on the research results, it was found that the use of banana leaf packaging produced the densest, most even, and purest white mycelium growth, while also yielding tempeh with the highest physical quality and nutritional content compared to other types of packaging. Perforated plastic packaging yielded fairly good results, whereas non-perforated plastic packaging produced tempeh of the lowest quality due to restricted air circulation. It can be concluded that oxygen availability has a significant effect on the growth of Rhizopus sp. and the quality of the resulting tempeh. The better the air circulation within the packaging, the more optimal the fermentation process and the quality of the resulting tempe.
PEMANFAATAN DELAN SEBAGAI SUMBER BELAJAR PEMBELAJARAN IPA UNTUK MENDUKUNG PEMAHAMAN BIOTEKNOLOGI SISWA SMP FASE D Fadla Fifi Amanillah; Silfia Nasifa; Dian Salsabila Larasati; Della Hariantika; Intan Miftakhuljannah; Tria Putri Agustina; Citra Tiwi Safitri; Berti Yolida; Rini Rita T Marpaung
Didaktik : Jurnal Ilmiah PGSD STKIP Subang Vol. 12 No. 02 (2026): Volume 12 No. 2, Juni 2026 Public
Publisher : STKIP Subang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36989/didaktik.v12i02.15399

Abstract

Science learning at the junior high school level has not widely utilized local wisdom as a learning resource, causing biotechnology concepts to be perceived as abstract. This study aimed to identify biotechnology concepts contained in Delan, a traditional shrimp paste from Lampung, and examine its potential as a science learning resource for Phase D junior high school students. The study employed a mixed-method approach with a sequential explanatory design through interviews, questionnaires, and interviews with science teachers. The results showed that Delan contains concepts related to fermentation, food preservation, raw material quality, and microbial activity. The Delan-based ethnoscience worksheet obtained a feasibility score of 90%, categorized as highly feasible. Therefore, Delan has the potential to serve as a contextual science learning resource while supporting the preservation of local wisdom.
ANALISIS SISTEM PENGELOLAAN LIMBAH PADA KEGIATAN BUDIDAYA IKAN DI BALAI BESAR PERIKANAN BUDIDAYA LAMPUNG LAUT, PESAWARAN, LAMPUNG SELATAN Nur Fadilla Joda; Nurul Rahmadina Azzahra; Ni Komang Ayu Andita; Annisa Nurtiasari; Sumardi; Berti Yolida; Nadya Meriza
Didaktik : Jurnal Ilmiah PGSD STKIP Subang Vol. 12 No. 02 (2026): Volume 12 No. 2, Juni 2026 Release
Publisher : STKIP Subang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36989/didaktik.v12i02.15496

Abstract

Aquaculture activities generate various types of waste that can potentially degrade environmental quality if not properly managed. As an institution dedicated to the development of marine aquaculture, the Lampung Marine Aquaculture Center (BBPBL) has implemented a waste management system to preserve the aquatic environment. This study aims to examine the waste management system implemented in fish farming activities within the BBPBL Lampung facility, located in Pesawaran District, South Lampung. The approach used is qualitative descriptive, employing data collection techniques such as direct field observations, structured interviews, and a review of relevant documents. All collected data were then analyzed narratively to describe the types of waste generated and the sequence of their management processes. The findings revealed that the generated waste includes organic solid waste, wastewater, chemical residues, biological waste, residues from processing and post-harvest activities, as well as waste classified as hazardous and toxic materials. Wastewater treatment is carried out through a Wastewater Treatment Plant (WWTP), which includes the stages of collection, separation of contaminants, particle sedimentation, and regulation of chemical levels before the effluent is released back into the environment. The implementation of this system has proven effective in reducing the amount of pollutants such as dissolved solids, organic compounds, and chemical residues, thereby minimizing the risk of environmental pollution. Therefore, the implementation of an integrated wastewater management system at the Lampung Aquaculture Research and Development Center plays a strategic role in maintaining the quality of aquatic environments while supporting the sustainability of aquaculture operations.
Kajian Etnosains pada Makanan Tradisional Buak Tat sebagai Sumber Belajar IPA Liska Handayani; Afifah Nurul Ramadanti; Hania Putri Zalianti; Intan Mara Claudia; Nila Oktavia; Meilinda Meilinda; Berti Yolida; Rini Rita T Marpaung
Didaktik : Jurnal Ilmiah PGSD STKIP Subang Vol. 12 No. 02 (2026): Volume 12 Nomor 02, Juni 2026 Published
Publisher : STKIP Subang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36989/didaktik.v12i02.15831

Abstract

This study aimed to analyze the material change concepts embedded in the process of making Buak Tat, a traditional food from Lampung, from an ethnoscience perspective and to examine its potential as a science learning resource. A descriptive qualitative method with an ethnoscience approach was employed due to the limited studies on Lampung traditional foods as ethnoscience-based learning resources. Data were collected through interviews with a Buak Tat producer and analyzed by identifying local knowledge and reconstructing it into scientific concepts. The results showed that the preparation of Buak Tat involves ingredient preparation, flour sieving, dough preparation, filling preparation, dough shaping, baking, and cooling. These stages contain various material change concepts, including physical changes during ingredient preparation, sieving, dough preparation, sugar dissolution, dough shaping, and cooling, as well as chemical changes during filling preparation and baking through protein denaturation, gel formation, caramelization, and Maillard reactions. Local knowledge used by the community is reflected in sensory indicators such as color, aroma, texture, and viscosity, which correspond to scientific concepts related to the properties and changes of matter. Therefore, Buak Tat has potential as an ethnoscience-based science learning resource that supports contextual learning and local wisdom preservation.
Pemanfaatan Daun Sirih (Piper betle) dalam Tradisi Nginang Masyarakat Adat Lampung sebagai Antibakteri Alami dan Sumber Pembelajaran IPA Berbasis Etnosains Putri Cahyani; Salya Ristri Pamindya; Sherly Via Zanika; Def Viya Nur Axma; Sabrina Helen Putri; Anisa Aprilia; Qowwi Nurrera; Berti Yolida; Rini Rita T. Marpaung
Didaktik : Jurnal Ilmiah PGSD STKIP Subang Vol. 12 No. 02 (2026): Volume 12 Nomor 02, Juni 2026 Published
Publisher : STKIP Subang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36989/didaktik.v12i02.16213

Abstract

Piper betle is a plant that has long been utilized by the indigenous Lampung community in the nginang tradition to maintain oral and dental health. This study aimed to describe the use of betel leaves as a natural antibacterial agent in the nginang tradition of the Lampung indigenous community and to examine its potential as an ethnoscience-based science learning resource. This study employed a descriptive qualitative method with an ethnobotanical approach. Data were collected through semi-structured interviews with one traditional leader, five betel leaf users, and three junior high school science teachers selected purposively. The data were analyzed through data reduction, data presentation, and conclusion drawing. The results showed that betel leaves are used to treat various oral health problems, including bad breath, toothache, swollen gums, bleeding gums, and mouth ulcers, either by gargling with boiled betel leaf water or by chewing the leaves directly. This practice is supported by the presence of active compounds that exhibit antibacterial activity against bacteria causing oral health disorders. The evaluation by science teachers indicated that the use of betel leaves in the nginang tradition has strong relevance for integration into ethnoscience-based science learning because it connects local knowledge with scientific concepts in a contextual manner and supports the preservation of the local wisdom of the Lampung community.
KAJIAN FERMENTASI PADA BEKASAM SEBAGAI KULINER TRADISIONAL KHAS KOTA AGUNG, TANGGAMUS, LAMPUNG SEBAGAI REFERENSI PEMBELAJARAN BIOTEKNOLOGI KONVENSIONAL Tira Melani; Aulia Cantika; Nur Fadilla Joda; Khilmia Mufarida; Made Anisa Indrayeni; Kanaya Syaftia Azzahra; Nurul Rahmadina Azzahra; Berti Yolida; Rini Rita T. Marpaung
Didaktik : Jurnal Ilmiah PGSD STKIP Subang Vol. 12 No. 02 (2026): Volume 12 No. 2, Juni 2026 Release
Publisher : STKIP Subang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36989/didaktik.v12i02.16426

Abstract

This study aims to describe the fermentation process of bekasam as a culinary identity of the Kota Agung community in Lampung, which forms part of Lampung culture, whilst linking it to the Phase D Conventional Biotechnology module as a reference source. This study employs a qualitative descriptive approach, with data collected through observation, in-depth interviews, and a literature review. The results of the study indicate that bekasam is a traditional fish fermentation product made from simple ingredients such as fish, salt, and a carbohydrate source, and involves the activity of lactic acid bacteria under anaerobic conditions. This process results in a decrease in pH, the formation of a characteristic sour aroma and taste, the inhibition of spoilage microorganisms, and an increase in the product’s shelf life. In addition to its nutritional and cultural value, bekasam also has potential as a source of ethnoscience-based science education as it is closely linked to community life and can easily be related to conventional biotechnology concepts. Thus, bekasam can be utilised as a contextual learning medium that supports students’ understanding of biotechnology applications in their local environment and strengthens their appreciation of Lampung’s local wisdom.
EVALUASI PENGELOLAAN KUALITAS AIR BERDASARKAN PARAMETER PH, SUHU, DAN DISSOLVED OXYGEN PADA BUDIDAYA IKAN KERAPU DI BBPBL LAMPUNG Aulia Cantika; Finda Hasna Azizah; Antika Sari; Sumardi; Berti Yolida; Nadya Meriza
Didaktik : Jurnal Ilmiah PGSD STKIP Subang Vol. 12 No. 03 (2026): Volume 12 Nomer 03, September 2026 Publication
Publisher : STKIP Subang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36989/didaktik.v12i03.17247

Abstract

Water quality is one of the key factors determining the success of grouper aquaculture because it affects the growth, health, and survival of the fish. Proper water quality management requires monitoring important parameters, such as temperature, pH, and dissolved oxygen (DO), to ensure that water conditions remain within a range suitable for the biological needs of the fish. This study aims to evaluate water quality management based on pH, temperature, and dissolved oxygen (DO) parameters in grouper aquaculture at the Lampung Marine Aquaculture Research and Development Center (BBPBL). The study employed a descriptive method with a qualitative approach. Data were collected through semi-structured interviews with managers, direct observations during site visits, documentation of water quality monitoring results obtained from the Lampung Marine Aquaculture Center (BBPBL), and a literature review. The data were analyzed descriptively by comparing the results of water quality management against the recommended parameter ranges cited in various scientific literature. The results of the study indicate that water quality management at the Lampung BBPBL is carried out through routine monitoring of temperature, pH, and dissolved oxygen parameters as an effort to maintain optimal aquaculture environmental conditions. Based on the evaluation results, water quality management has been implemented in accordance with the needs of grouper aquaculture, thereby supporting environmental conditions conducive to fish growth and survival. Therefore, periodic monitoring and management of water quality must be maintained as part of efforts to improve the effectiveness of grouper aquaculture.
Integrasi TPACK Dalam Flipped Learning Untuk Meningkatkan Keterampilan Berpikir Kritis Peserta Didik Pada Pembelajaran Biologi di SMAN 1 Metro Dina Maulina; Yuni Sadikin; Rini Rita T Marpaung; Berti Yolida
Bioedusiana: Jurnal Pendidikan Biologi Vol 7, No 2 (2022): Bioedusiana
Publisher : Jurusan Pendidikan Biologi - Universitas Siliwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37058/bioed.v7i2.4967

Abstract

TPACK menjadi syarat implementasi pembelajaran berbasis teknologi. Integrasi TPACK pada model pembelajaran flipped learning dapat memfasilitasi pelaksanaan pembejaran secara online ataupun blended learning. Penelitian ini bertujuan untuk menganalisis integrasi TPACK dalaml Flipped Learning  terhadap keterampilan berpikir kritis peserta didik kelas XI SMA Negeri 1 Metro. Penelitian ini menggunakan quasi experiment dengan desain pretest- posttest nonequivalent groups design. Sampel yang digunakan di dalam penelitian ini berjumlah 61 orang yang terbagi menjadi Kelas XI IPA 3 (30 orang) dan Kelas XI IPA 3 (31 orang) dengan teknik pengambilan sampel yaitu purposive sampling. Data dalam penelitian ini berupa data kuantitatif dan data kualitatif. Data kuantitatif berupa data hasil berpikir kritis dari pretest, posttest dan nilai n-gain  selanjutnya dianalisis dengan uji Independent Sample t-test (α=0,05). Hasil penelitian meunjukkan bahwa terdapat pengaruh yang signifikan dari penerapan model Flipped Learning  terhadap keterampilan berpikir kritis peserta didik (Sig. p0,05). Data kualitatif berupa data nilai angket keterlaksanaan pembelajaran dengan skor 88,95% (kategori sangat baik) untuk hasil penilaian observer dan skor 64, 8 (kategori baik) untuk penilaian dari peserta didik. Sebanyak 67,4% peserta didik merasa dapat berpikir secara lebih kritis pada penerapan Flipped Learning. Dengan demikian, integrasi TPACK dalam Flipped Learning berpengaruh terhadap keterampilan berpikir kritis peserta didik dalam pembelajaran biologi secara daring.
Co-Authors Afifah Nurul Ramadanti Ana Rianti Anggita Eka Pratiwi Anisa Aprilia Anjani Annisa Nurtiasari Antika Sari Aripati Sulika Aulia Cantika Budi Nurcahyo Bunga Aulia Azzahrah Citra Tiwi Safitri Darlen Sikumbang Dea Sendianpika Def Viya Nur Axma Della Hariantika Desi Ameliawati Desi Lestari Ningsih Dewi Lengkana Dian Salsabila Larasati Dina Maulina Dinda Sabila Eka Annisa Fadla Fifi Amanillah Finda Hasna Azizah Hania Putri Zalianti I Komang Angga Darma Yoga Intan Mara Claudia Intan Miftakhuljannah Kanaya Syaftia Azzahra Khilmia Mufarida Lia Septya Liska Handayani Made Anisa Indrayeni Median Agus Priadi Meilani Dwi Lestari Meilinda Meilinda Meita Dwi Solviana Mezza Monica Mirnawati Mirnawati Muhammad Ridho Ramadhani Santori Nadya Meriza Najwa Tsabita Efendi Ni Kadek Dwi Alvina Astuti Ni Komang Ayu Andita Ni Made Ari Rusadi Nila Oktavia Novinta Nurulsari Nur Asiyah Nur Fadilla Joda Nur Latifah Amalia Putri Nurul Rahmadina Azzahra Pitrika Daniati Putri Pramudiyanti Pramudiyanti Putri Cahyani Putri Sulamtina Qowwi Nurrera Rahma Dwi Fadila Ranthy Ajeng Damarwulan Ridha Pangastuti Rifki Dimastian Rini Rita T Marpaung Rini Rita T. Marpaung Rini Rita T. Marpaung Rismatul Fadillah Rizki Samty Sabrina Helen Putri Salya Ristri Pamindya Shalsadinda Dewi Safitra Sherly Aprillia Putri Sherly Via Zanika Silfia Nasifa Siti Komariatun Aminah Sumardi Sumardi, Sumardi Suri Dewi Yanti Surya Purnama Putra Tira Melani Tri Jalmo Tri Pujiasih Tria Putri Agustina Vivi Kurnia Sari Wijaya, Agung Putra Wisnu Juli Wiono Wisnu Juli Wiono Yuni Sadikin Zahra Vina