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All Journal Saintifika Jurnal Pendidikan Fisika FKIP e-PROCEEDING Scholaria: Jurnal Pendidikan dan Kebudayaan SEJ (Science Education Journal) Jurnal Penelitian Pendidikan IPA (JPPIPA) LENSA (Lentera Sains): Jurnal Pendidikan IPA Pendas : Jurnah Ilmiah Pendidikan Dasar Paedagoria : Jurnal Kajian, Penelitian dan Pengembangan Kependidikan Jurnal Pembelajaran dan Pendidikan Sains Cetta: Jurnal Ilmu Pendidikan JURNAL PENDIDIKAN MIPA Jurnal Ilmiah Pendidikan Citra Bakti Asian Journal of Science Education Journal of Science and Science Education (JoSSEd) CGANT JOURNAL OF MATHEMATICS AND APPLICATIONS Prisma Sains: Jurnal Pengkajian Ilmu dan Pembelajaran Matematika dan IPA IKIP Mataram Pancaran Pendidikan SAINTIFIKA Dedication : Jurnal Pengabdian Masyarakat JIPI (Jurnal IPA dan Pembelajaran IPA) Southeast Asia Journal on Open and Distance Learning
Zainur Rasyid Ridlo
Fakultas Keguruan Dan Ilmu Pendidikan Universitas Jember
Agriculture, Biological Sciences & Forestry Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Earth & Planetary Sciences Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Neuroscience Physics Social Sciences Other

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Journal : SAINTIFIKA

 1 
DESAIN LABORATORIUM VIRTUAL BERBASIS IJEN GEOPARK PADA MATERI IPA DI SMP SEBAGAI MEDIA PEMBELAJARAN INTERAKTIF Praditya Tri Revanza; Zainur Rasyid Ridlo; Vendwina Saphire Rizqi
saintifika Vol 24 No 2 (2022)
Publisher : FKIP Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (489.948 KB) | DOI: 10.25037/saintifika.v24i2.130

Abstract

The virtual laboratory is an IT-based learning media. The purpose of this study was to develop a virtual laboratory design to increasing conceptual understanding of science material at the junior high school level on science material with topics of physics, chemistry, biology, and earth sciences. This virtual laboratory was developed as a form of utilizing technology in the field of education, where the development of information technology is currently very supportive of implementing practical simulations in a virtual laboratory. The research method of this research applies the Research and Development (R&D) method with 3D steps. The development steps include: identification, design, and development. Validation stage of media experts, material experts and media users to assess the feasibility of the media and test development to see the effectiveness of using media in learning as well as student responses to the effectiveness of learning by using virtual laboratory media.
KARAKTERISTIK ORGANOLEPTIK SOYGHURT EDAMAME SEBAGAI MAKANAN PENDAMPING ALTERNATIF UNTUK PENDERITA STUNTING Moh. Nu'man Ash Shiddieqiey; Yoan Melly Nurrahma; Anastasya Eka Saputri; Supeno Supeno; Ulin Nuha; Diah Wahyuni; Zainur Rasyid Ridlo; Rusdianto Rusdianto
saintifika Vol 23 No 2 (2021)
Publisher : FKIP Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (221.555 KB)

Abstract

Stunting sufferers in Jember Regency have increased from 17,344 in2018 to 19,870 in 2019. The purpose of this study was to determine the potential ofedamame soyghurt as an alternative complementary food for stunting sufferers. Theexperimental design used was a completely randomized design (CRD) with differentcombinations of treatments on edamame juice, skim milk, and starter. The result wasanalyse of organoleptic include taste, color, aroma, and texture with hedonic testusing 10 panelists non-skilled. Based on the result of organoleptic, the average valueof preference ranges from taste between 3.2-3.4 (slightly like to like), aroma 3.6-3.9(slightly like to like), color 3.1-4.2 (slightly like to like) like), texture 3.5-4 (slightlylike to like). The best treatment was in the combination of edamame soyghurttreatment in the proportions of skim milk 150 (%w/v), edamame juice 730 (%v/v),and sucrose 50 (%w/v) with starter 70 (%w/v).
Co-Authors Afrisya Zahira Niswandia Agus Abdul Gani Alicia Dewi Nazarina Anastasya Eka Saputri Arika Indah Kristiana Bambang Supriadi Chantika Nur Laili D. Dafik Diah Wahyuni Dwi Nova Rina Efrika Marsha Ulfa Efrika Marsya Ulfa Efrika Marsya Ulfa Elsa Yuli Kurniawati Elvina Camelia Erin Wardani Febi Lusiana Marta Fenti Defita Sari Ghozi Aminurrahman Afif I Ketut Mahardika I Made Tirta Ika Fitrianingsih Indrawati Indrawati Lailatul Mardhiyyah Luh Putu Ratna Sundari Lutfiatul Fuddah Luthfin Afafa Luthfin Afafa M. Firjoun Asiasi Margaretha Octavia Salsabila Putri Margaretha Octavia Salsabila Putri Mawardani Adi Pratama Dewi Mela Dwi Istighfarini Moh. Nu'man Ash Shiddieqiey Muhammad Khoirul Huda Muhammad Lutfi Asy’ari Muhammad Rojikin Nurul Iqdami Zuniari Okti Anis Safiati Pingkan Aprileni Memorika Rianto Praditya Tri Revanza Praditya Tri Revanza Pramudya Dwi Aristya Putra Pramudya Dwy Aristya Putra Pramudya Dwy Aristya Putra Prastowo, Sri Handono Budi Rif’ati Dina Handayani Rina Tut Jayati Rindy Dwita Ayu Lestari Robiatul Adawiyah Rohmatul Maghfiroh Rusdianto Rusdianto Rusdianto Rusdianto Samsul Bahri Silvi Putri Ayu Ningsih Siti Maimuna Sri Wahyuni Sri Wahyuni Sri Wahyuni Sri Wahyuni Wahyuni Sri Wahyuni* Supeno Supeno Supeno Supeno Supeno Ulin Nuha Ulyana Maulidiyah Vendwina Saphire Rizqi Vinandani Meryastiti Wicaksono, Iwan Yoan Melly Nurrahma