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All Journal WARTA Jurnal Penelitian Pendidikan IPA (JPPIPA) Al Jahiz: Journal of Biology Education Research
Bhakti Karyadi
University of Bengkulu
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Environmental Science Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Physics

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Penguatan Aspek-Aspek Nature of Science and Technology dalam Pembelajaran bagi MGMP IPA Kabupaten Kaur Provinsi Bengkulu Euis Nursaadah; Agus Sundaryono; Bhakti Karyadi
WARTA LPM WARTA LPM, Vol. 24, No. 4, Oktober 2021
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/warta.v24i4.12697

Abstract

Teaching the concept of science according to nature is important and will work well if the teacher has an understanding of the nature of science. The IPA MGMP in Kaur District facilitates teachers to upgrade their knowledge and skills to improve the learning process. The topics discussed included: 1) discussing questions on the National Examination and National Science Olympiad, 2) making parameters for the Final and Middle Examination questions 3) Classroom Action Research, and 4) learning models. No one has yet discussed how to teach science in accordance with the aspects of nature of science and technology (NOST). The purpose of this training is to improve understanding of NOST aspects which consists of 4 steps: 1) equalizing perceptions of the importance of NOST, 2) Analyzing aspects of NOST 3) and increasing teacher understanding of aspects of NOST in learning. This training was conducted for 50 teachers in Kaur District through the ICARE method (Introduction, Connection, Application, Reflection and Extend). Program evaluation is carried out by adopting the CIPP design (Context, Input, Process and Product). The results show that teachers already think that science is not just a concept of chemistry, physics, and biology. In addition, the teacher's view of scientific research is not only limited to proving concepts but also involves new findings that support technological development.
Development of Social and Culture Aspects Pre-service Science Teachers on Learning for Nature of Science Euis Nursa'adah; Bhakti Karyadi; Ratu Eva Febriani; Ahmad Mudzakir
Jurnal Penelitian Pendidikan IPA Vol. 8 No. 1 (2022): January
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v8i1.927

Abstract

Understanding aspects of the Nature of Science (NOS) for preservice science teachers is one of the essential components to be able to understand Science and its processes. There are seven aspects of NOS: empirical, inference, creative, latent theory, tentative, scientific procedural myths, theories and laws of science, social and cultural dimensions, and their embedding in science. There are 48 preservice science teachers involved in this study. Researchers explored their views about NOS and Indigenous Knowledge (IK) through a validated questionnaire. Results showed that the students' opinions on NOS consisted of empirical, tentative, inference, law, scientific theory, and creativity. Meanwhile, aspects of laden theory, myths of scientific procedures, and social and cultural dimensions embedded with science have not been described by students. Fortunately, the students presented IK as an authentic context based on the culture in science learning.  Students express IK ideas: 1) biomedicine (40 students), Biopesticide (2 students), beauty ingredients (2 students), additives (1 student), and supernatural medicine (1 student). Integrating Science and IK as an authentic context in science learning leads IK toward high technology and strengthens NOS aspects. In addition, the assumption that IK has no future is declining.
Qualitative and Quantitative Detection of Borax in Food Using Butterfly Pea Flower Extract Detty Fitriani; Bhakti Karyadi; Euis Nursa'adah
Al Jahiz Vol 6 No 2 (2025): Al-Jahiz: Journal of Biology Education Research, July-December 2025
Publisher : Fakultas Tarbiyah dan Ilmu Keguruan UIN Jurai Siwo, Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32332/al-jahiz.v6i2.11116

Abstract

The detection of borax in food is of critical importance due to its toxic properties, which pose serious health risks, especially when consumed continuously, even in small amounts. Therefore, an environmentally friendly, accessible, and easy-to-use detection method is needed for broader application, particularly in routine food monitoring. This study introduces a novel quantitative detection approach using butterfly pea flower (Clitoria ternatea L.) extract as a natural indicator, combining visual colorimetry and UV-Vis spectrophotometry for dual-mode borax analysis. Unlike previous studies that focused solely on qualitative color observation, this research establishes a quantitative correlation between absorbance and borax concentration, supported by strong linearity (R² = 0.9942) and high sensitivity (LoD = 0.026 ppm; LoQ = 0.088 ppm). The butterfly pea extract, rich in anthocyanins, produced a distinct blue color that shifted to green upon interaction with borax, forming a specific butterfly pea–borax complex with a maximum wavelength (λmax) at 624 nm. Application to real meatball samples revealed borax contents of 0.528% and 0.4641% in two samples, respectively. The integration of butterfly pea extract with turmeric paper as a dual-confirmation system enhances analytical reliability while maintaining cost-effectiveness and environmental safety. This work contributes a validated, eco-friendly, and quantitative natural detection method that bridges the gap between laboratory precision and community-based food safety monitoring.
Seafood Innovation Processing Octopus into Flour and Proximate Composition Analysis as Highly Nutritious Food Ayu Shinka Permata Sari; Bhakti Karyadi; Euis Nursa'adah; Nurhamidah; Rendy Wikrama Wardana; Indarini Dwi Pursitasari
Al Jahiz Vol 7 No 1 (2026): Al-Jahiz: Journal of Biology Education Research, January-June 2026 (In Progress)
Publisher : Fakultas Tarbiyah dan Ilmu Keguruan UIN Jurai Siwo, Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32332/al-jahiz.v7i1.11202

Abstract

Kaur Regency has abundant marine resources, particularly Octopus vulgaris. According to data from the local Fisheries Service, octopus production in 2023 reached 349,310 kg. However, utilization remains limited to dried products. An alternative innovation is processing octopus into flour, which offers high nutritional value, longer shelf life, and broader applications as a raw material for various food products. This study aimed to produce octopus flour and analyze its proximate composition. Fresh octopus samples were selected, cleaned, boiled, sliced, and sun-dried until completely dehydrated. The dried material was then ground into powder and stored in airtight containers. Proximate and mineral analyses were conducted at the Biology Laboratory, University of Bengkulu, following SNI 01-2715-1996 standards. The macronutrient analysis showed that fat content was 8.19%, meeting SNI Class II standards (<10%). Protein content reached 32.41%, while carbohydrate content was 7.08%. For micronutrients, calcium content was 0.15%, meeting SNI Class I standards (>0.1%), magnesium content was 0.87%, and iron content was 5,412 ppm. Additional nutritional analysis indicated moisture content of 1.96%, fiber content of 0.73%, and ash content of 4.2%, all complying with SNI Class I criteria. In conclusion, octopus flour produced from local resources meets SNI Class I and II standards for macronutrients, micronutrients, and other nutritional parameters, demonstrating its potential as a nutritious and durable alternative food ingredient.
Co-Authors Ahmad Mudzakir Ayu Shinka Permata Sari Budiyanto Budiyanto Detty Fitriani Euis Nursa&#039;adah Indarini Dwi Pursitasari Nurhamidah Nursaadah, Euis Ratu Eva Febriani Rendy Wikrama Wardana