Article Per Year (5 Year)
p-Index From 2021 - 2026
0.444
P-Index
This Author published in this journals
All Journal Journal of Education and Instruction (JOEAI) SAINTIFIKA
Evi Hanizar
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Health Professions Languange, Linguistic, Communication & Media Mathematics Medicine & Pharmacology Physics Social Sciences

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
DETEKSI FORMALIN PADA IKAN ASIN MENGGUNAKAN UBI JALAR UNGU (Ipomea batatas L.) Andrew Setyawan; Evi Hanizar
saintifika Vol 23 No 2 (2021)
Publisher : FKIP Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (307.637 KB)

Abstract

The content of formalin in salted fish needs to be known by the public in an easy and inexpensive way. Purple sweet potato (Ipomoea batatas) is one of the plants that contains anthocyanin which will show a color change when reacted with formalin. This study aims to determine whether purple sweet potato extract can detect formalin content in salted fish. The method used is a pure experiment with 5 treatments and 5 replications. Salted fish samples were made by the researcher himself, while purple sweet potato was extracted with a dose ratio of 1:1, 1:2 and 1:3 (v purple sweet potato extract /v aquadest). The observation parameter was the time when the color changed from purple to reddish in the salted fish sample after being dripped with purple sweet potato extract. The data were analyzed statistically using the Kurskall-Wallis test and continued with Duncan's test. The results of the analysis showed that purple sweet potato extract could detect the presence of formalin in salted fish samples (p < 0.05). The treatment with a dose of 1: 1 was able to detect the fastest formalin content at 735.40 seconds compared to treatment 1: 2 (915.20) and treatment 1: 3 (1038.40). This time is close to the time required by the positive control treatment (607.80). The conclusion of this study confirms that purple sweet potato can be used by the public to detect formalin content in food.
Tingkat Pengetahuan dan Sikap Ilmiah Kelas X Melalui Model Kontekstual Berbasis Proses Budidaya Fungi Mahendra, Bimo; Evi Hanizar; Sarwo Danuji
JOEAI (Journal of Education and Instruction) Vol. 8 No. 4 (2025): JOEAI (Journal of Education and Instruction)
Publisher : Institut Penelitian Matematika, Komputer, Keperawatan, Pendidikan dan Ekonomi (IPM2KPE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31539/joeai.v8i4.16348

Abstract

This study aims to analyze the effect of implementing a contextual learning model based on the fungal cultivation process on improving the knowledge and scientific attitudes of Grade X science students at MA Miftahul Ulum Suren in the 2024/2025 academic year. The method used is a quantitative approach with a quasi-experimental design of the Posttest Only Control Design type. The research subjects consisted of two classes: the experimental class with 20 students and the control class with 20 students. The experimental class received instruction using a process-based contextual learning model, while the control class was taught using conventional methods. Data collection instruments included a posttest consisting of 10 essay questions to measure knowledge and an observation sheet to assess students' scientific attitudes. The results showed that the average knowledge level in the experimental class reached 82.5%, while the control class only achieved 71%. Regarding scientific attitudes, the experimental class scored an average of 3.8 (categorized as very good), whereas the control class scored 2.9 (categorized as good). In conclusion, the process-based contextual learning model is more effective in improving students’ knowledge and scientific attitudes, as it links learning materials to real-life contexts, encourages active student engagement, and fosters critical thinking and scientific skills.   Keywords: Fungal Cultivation, Knowledge, Process-Based Contextual Learning, Scientific Attitudes
Co-Authors Andrew Setyawan Mahendra, Bimo