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Rina Febriana

Universitas Cokroaminoto Yogyakarta

Author-ID : 3286849

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Implementasi Model Pembelajaran Contextual Teaching and Learning Berbantuan Media Mind Mapping untuk Meningkatkan Pemahaman Konsep Matematika Putri, Prihastini Oktasari; Febriana, Rina; Malini, Hema
Wacana Akademika: Majalah Ilmiah Kependidikan Vol 8 No 1 (2024): Mei 2024
Publisher : Fakultas Keguruan dan Ilmu Pendidikan, Universitas Sarjanawiyata Tamansiswa

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

This study aims to investigate the improvement of students' understanding of mathematical concepts in class VII C of SMP Muhammadiyah 8 Yogyakarta by implementing the Contextual Teaching and Learning (CTL) model with the assistance of mind mapping media. The method applied is Classroom Action Research consisting of two cycles, each cycle involving four stages: planning, implementation, observation, and reflection. The research subjects are 28 students from class VII C of SMP Muhammadiyah 8 Yogyakarta. The results of the study indicate that the application of CTL with mind mapping is effective in enhancing students' understanding of mathematical concepts. This is evidenced by the average scores increasing from 51.80 in the pre-cycle, to 59.50 in Cycle I, and reaching 85.80 in Cycle II. Improvement is also observed in the percentage of understanding mathematical concepts in each indicator, rising from 50.19% in the pre-cycle to 82.88% at the end of Cycle II. This demonstrates the effectiveness of the CTL model with mind mapping in enhancing students' mathematical comprehension.

Pengaruh Self-Efficacy terhadap Pemahaman Konsep Matematika Siswa Pada Pembelajaran Model Discovery Learning Rahmi, Rahmi; Febriana, Rina; Putri, Gianti Elsa
Edumatica : Jurnal Pendidikan Matematika Vol 10 No 1 (2020): Edumatica: Jurnal Pendidikan Matematika (April 2020)
Publisher : Department of Mathematics Education, Faculty of Teacher Training and Education, Universitas Jambi

Understanding the concept of students is still low and student self-efficacy is still not the background of this study. The research objective was to determine the understanding of students 'mathematical concepts and determine the effect of self-efficacy on students' conceptual understanding after applying the Discovery Learning model. This type of research is a pre-experiment with a pre-test and post-test group design test. Data analysis using simple linear regression analysis, correlation analysis and t test. Based on the results of data analysis, understanding the mathematical concepts of students has increased with the criteria of being. Questionnaire analysis using the N-Gain formula and obtained student self-efficacy also experienced an increase in the criteria of being. Furthermore, the significance test of the correlation coefficient is obtained tcount < ttable, it can be concluded that self-efficacy by applying the Discovery Learning model influences the understanding of mathematical concepts in students of class XI MIA 1 Solok Selatan N 5 but not significant.

Pengaruh Penggunaan Jahe Gajah, Jahe Emprit, dan Jahe Merah dalam Pembutan Bir Pletok Serbuk Terhadap Kualitas Fisik dan Daya Terima Konsumen Cahyaningsih, Nur; Mariani, Mariani; Febriana, Rina
Cerdika: Jurnal Ilmiah Indonesia Vol. 4 No. 8 (2024): Cerdika: Jurnal Ilmiah Indonesia
Publisher : Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59141/cerdika.v4i8.839

Penelitian ini bertujuan untuk menganalisis pengaruh penggunaan jahe gajah, jahe emprit dan jahe merah dalam pembuatan bir pletok serbuk terhadap kualitas fisik dan daya terima konsumen. Penelitian ini dilakukan di Laboratorium Pengolahan Makanan Program Studi Pendidikan Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta. Waktu penelitian dimulai dari bulan Februari 2023 hingga Juni 2024. Metode yang digunakan dalam penelitian ini adalah eksperimen, sampel penelitian yang digunakan adalah bir pletok serbuk dengan penggunaan jenis jahe gajah, jahe emprit dan jahe merah. Pengujian kualitas fisik yang diuji terhadap dua aspek yaitu total padatan terlarut dan nilai pH yang dilakukan dengan uji Anova menunjukkan bahwa tidak terdapat perbedaan yang signifikan pada aspek pH, namun terdapat perbedaan yang signifikan pada aspek total padatan terlarut sehingga dilanjutkan dengan uji Duncan. Hasil uji Duncan menunjukkan bahwa terdapat perbedaan yang signifikan pada aspek total padatan terlarut dari ketiga jenis perlakuan yaitu jenis jahe gajah, jahe emprit dan jahe merah. Pengujian daya terima konsumen dilakukan terhadap 30 panelis agak terlatih untuk menilai keseluruhan aspek. Berdasarkan hasil uji hipotesis daya terima konsumen dengan uji Friedman menunjukkan bahwa tidak terdapat pengaruh signifikan pada aspek warna serbuk, warna setelah dilarutkan dan kelarutan sedangkan pada aspek rasa jahe merah, rasa rempah, aroma jahe dan aroma rempah terdapat pengaruh signifikan sehingga dilanjutkan dengan uji Tuckey. Hasil uji Tuckey menunjukkan bahwa aspek rasa jahe pada jenis jahe gajah dan jahe merah terdapat perbedaan, pada jenis jahe emprit tidak terdapat perbedaan. Aspek rasa rempah pada jenis jahe gajah dan jahe emprit tidak terdapat perbedaan, pada jenis jahe merah terdapat perbedaan. Aspek aroma jahe pada jenis jahe gajah dan jahe merah tidak terdapat perbedaan, pada jenis jahe emprit terdapat perbedaan. Aspek aroma rempah pada jenis jahe gajah dan jahe emprit tidak terdapat perbedaan, pada jenis jahe merah terdapat perbedaan. Kesimpulan pada penelitian ini adalah bir pletok serbuk dengan perlakuan 3 jenis jahe yang berbeda dinilai berhasil karena mendapatkan penilaian yang baik. Peneliti merekomendasikan penggunaan jenis jahe emprit sebagai formula yang terbaik.

Industrial assessment to technical and employability skills students based on KKNI (in Jakarta Region) Febriana, Rina; Premono, Agung; Iriani, Tuti
Jurnal Pendidikan Vokasi Vol. 7 No. 3 (2017): November
Publisher : ADGVI & Graduate School of Universitas Negeri Yogyakarta

This study aims to determine the industrial assessment of technical and employability skills of students. The research was conducted by using survey method in several industries as the place of the Job Training (PKL) of the students. The research technique used purposive random sampling with respondents in this research consist of 23 industry in Jakarta area. The results of the research are (1) the industrial assessment of the technical skills of the students obtained a score of 73.10 with high interpretation; (2) The industry average rating of employability of students skills is 83.10 with very high interpretation.

Employability skills and self-perception of diploma 3 graduates in the world of work Febriana, Rina; Hanafi, Ivan; Kandriasari, Annis; Nuryanto, Apri; Soeprijanto, Soeprijanto; Muksin, Muksin; Ching, Su Jo; Mamat, Abu Bakar
Jurnal Pendidikan Vokasi Vol. 13 No. 2 (2023): June
Publisher : ADGVI & Graduate School of Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jpv.v13i2.54039

This study aims to determine the world's perception of Diploma 3 graduates regarding work skills. The research used a questionnaire survey method on Diploma 3 graduates who had worked for 2-5 years. Measurement of work aspects includes individual qualities, basic skills, interpersonal skills, thinking skills, resource management, systems and technology, and information skills. The instrument's validity in each aspect ranges from 0.416 to 0.683, with a reliability of 0.882. The research technique used simple random sampling with 109 respondents in this study. The results of the study stated that the self-perception of graduates are (1) an individual quality score of 85.5 with a very high interpretation; (2) basic skills get a score of 81.8 with a high interpretation; (3) an interpersonal score of 84.8 with a very high interpretation; (4) thinking skills get a score of 83.1 with a very high interpretation; (5) resource management obtained a score of 88.6 with a very high interpretation; (6) systems and technology got a score of 92.4 with a very high interpretation, and (7) information skills got a score of 85.1 with a very high interpretation. Thus, the average worldwide employment of Diploma 3 graduates is 85.9, with a high interpretation. This finding implies that the higher graduates' employability skills, the higher their self-perception at work.

Filosofi Kalkulus dalam Sejarah Matematika Nur Dina Meylaila Khasanah; Febriana, Rina
Absis: Mathematics Education Journal Vol 6 No 1 (2024): Mei 2024
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/absis.v6i1.4902

In Mathematics there are many branches of mathematics, one of which is Calculus. Calculus is often considered a difficult branch of mathematics. However, even so, Calculus is very useful in everyday life, even though we rarely realize this. Calculus greatly contributed to the development of mathematics. Not only mathematics, Calculus also contributes to the field of Physics. Looking at it from a historical perspective, Calculus has a controversial history because there are disputes between its inventors, namely Newton and Leibniz. Apart from the disputing figures, many other figures took part in this branch of Calculus. This calculus originated from the idea of calculating area by the Greek scientist Archimedes, although at that time Archimedes had not given the name calculus but he was the first to introduce the concept of calculus. From century to century, year after year the science of calculus always changes, because figures discover something new. Currently, although there are no new discoveries, the use of Calculus continues to grow from being only studied in universities to high schools. Apart from this, the use of calculus used to be simple, but now it has become more complex.

EFEKTIFITAS METODE ROLE PLAYING TERHADAP HASIL BELAJAR PESERTA DIDIK PADA POKOK BAHASAN MELAYANI MAKAN DAN MINUM DI SMKN 2 KARAWANG Aulia, Disya Aflaha; Yulianti, Yeni; Febriana, Rina
Pendas : Jurnal Ilmiah Pendidikan Dasar Vol. 9 No. 04 (2024): Volume 09 No. 04 December 2024 In Press.
Publisher : Program Studi Pendidikan Guru Sekolah Dasar FKIP Universitas Pasundan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/jp.v9i04.20872

Penelitian ini bertujuan untuk mengkaji efektivitas penerapan metode pembelajaran role playing dalam meningkatkan hasil belajar siswa pada pokok bahasan melayani makan dan minum di SMKN 2 Karawang. Penelitian ini menggunakan desain eksperimen dengan dua kelompok, yaitu kelas kontrol yang menggunakan metode konvensional dan kelas eksperimen yang menggunakan metode role playing. Hasil penelitian menunjukkan bahwa metode role playing lebih efektif dibandingkan dengan metode konvensional dalam meningkatkan hasil belajar siswa, baik pada ranah kognitif, afektif, maupun psikomotorik. Pada ranah kognitif, pengujian menunjukkan perbedaan signifikan antara kelas eksperimen dan kelas kontrol dengan nilai t-hitung sebesar 8,51, lebih besar dari t-tabel 2,03. Di ranah afektif, kelas eksperimen memperoleh skor rata-rata 158,07 (Sangat Setuju), lebih tinggi dari kelas kontrol yang hanya 125,21 (Setuju). Sedangkan untuk ranah psikomotorik, tingkat kesesuaian pada kelas eksperimen mencapai 88%, lebih tinggi dibandingkan dengan kelas kontrol yang hanya 54%. Hasil uji N-gain juga menunjukkan bahwa kelas eksperimen dengan metode role playing mencapai 80,4% (efektif), sementara kelas kontrol hanya 52,7% (kurang efektif). Dengan demikian, dapat disimpulkan bahwa metode role playing secara signifikan meningkatkan hasil belajar siswa di berbagai ranah pembelajaran.

THE EFFECTIVENESS OF WATCHING ENGLISH MOVIES IN AUTONOMOUSLY BUILDING ENGLISH VOCABULARY AMONG AHMAD DAHLAN UNIVERSITY STUDENTS Harnani Fatmawati; Muksin; Rina Febriana
Global Synthesis in Education Journal Vol. 1 No. 3 (2024): March 2024, Pages 01-49
Publisher : Mutiara Intelektual Indonesia Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61667/3redf095

In today's dynamic job market, continuous learning and skill development are crucial for sustaining employment and enhancing career prospects. This study evaluates the implementation of upskilling and reskilling training in a culinary skills program using the Kirkpatrick Model. The Kirkpatrick Model, a widely recognized framework for training evaluation, encompasses four levels: reaction, learning, behavior, and results. This research aims to provide a comprehensive assessment of the training program's effectiveness and its impact on participants' performance and career progression. The study employs a mixed-method approach, combining quantitative surveys and qualitative interviews to gather data from participants who completed the culinary skills program. The first level of the Kirkpatrick Model, reaction, measures participants' satisfaction and engagement with the training. The second level, learning, assesses the knowledge and skills acquired during the program. The third level, behavior, examines the application of learned skills in the workplace. The fourth level, results, evaluates the overall impact of the training on participants' job performance and career advancement. The results of this evaluation indicate that the upskilling and reskilling training program in the culinary skills program was highly effective across all four levels of the Kirkpatrick Model. Participants responded positively to the training, acquired significant new knowledge and skills, applied these skills effectively in their work, and contributed to improved organizational performance.

Pengaruh Penambahan Puree Labu Kuning (Cucurbita Moschata Ducheness) Terhadap Kualitas fisik dan Mutu Sensori Pada Waffle Izzati, Siti Rahmadina; Ngurah, I Gusti Ayu; Febriana, Rina
Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary) Vol. 4 No. 2 (2024): EDISI AGUSTUS
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jnc.v4i2.63142

Penelitian ini bertujuan untuk mengetahui kualitas fisik dan kualitas organoleptik dengan perlakuan penambahan puree labu kuning 10%, 20% dan 30%. Penelitian ini dimulai dari Agustus 2023 hingga Januari 2024 di Laboratorium Pengolahan Makanan Program Studi Pendidikan Tata Boga, Fakultas Teknik Universitas Negeri Jakarta. Penelitian ini menggunakan metode eksperimen. Sampel pada penelitian ini adalah waffle dengan pnambahan puree labu kuning 10%, 20%, dan 30%. Pengambilan data penelitian ini menggunakan uji mutu hedonic, dimana 45 panelis agak terlatih menilai keseluruhan aspek kualitas organoleptik sampel waffle puree labu kuning. Teknik pengumpulan data yang dilakukan adalah dengan penilaian uji organoleptik dan fisik. Intrumen uji fisik terdapat unsur yang digunakan yaitu dengan pengukuran sebanyak 3 (tiga) kali ulangan serta instrumen penilaian organoleptik menggunakan pengukuran dengan rentang skala 5 (lima) menunjukkan hasil tertinggi hingga skor 1 (satu) untuk hasil terendah Berdasarkan hasil uji hipotesis statistik, terdapat pengaruh signifikan pada aspek warna bagian dalam, warna bagian luar, cita rasa waffle, cita rasa labu kuning, tekstur waffle bagian dalam, dan aroma labu kuning yang kemudian dilanjutkan dengan uji Tuckey. Skor rata-rata tertinggi uji mutu hedonik aspek warna bagian dalam denga rata-rata 4, cita rasa waffle dengan rata-rata 4,6 Kata kunci: Penambahan, Organoleptik, Puree, Labu Kuning, Waffle

Development Of Practicum Learning Models Assisted with Practice Guide Videos Annis Kandriasari; Yeni Yulianti; Rina Febriana; Mohd Nordin, Rumaizah
JTP - Jurnal Teknologi Pendidikan Vol. 25 No. 2 (2023): Jurnal Teknologi Pendidikan
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat, Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/jtp.v25i2.34678

This study aims to develop a practicum learning model assisted by a practicum guide video. The research method used is research and development using the Dick and Carey Educational Research and Development Step System Approach Model and the Bergman and Moore model. The results of the expert one-to-one evaluation, namely material experts, learning design, instructional media and language stated that the practicum model of learning assisted by the practicum guide video was feasible to use. One-to-one student is done by selecting three students whose results are feasible to use. The results of the small group evaluation with an average score of 4.58 for nine students are in the very good category, which can be interpreted as feasible to use; the results of field trials conducted on 30 students obtained 4.57 which can be interpreted as very good. Based on the findings, it can be stated that developing practicum learning model with the use of a practical guide video is feasible and may successfully improve students' knowledge and practice results while meeting the KKNI level 9 requirements.

Co-Authors Abdul Hopid Abdul Hopid Abdul Hopid Abdul Hopid Hopid Adi Soeprijanto Agusti Nopi Andriani Ahmad Taufik Aldera, Ariq Alfi Yunita Alsuhendra Alsuhendra Amadatul Firdausyah Anike Frestian Anna Cesaria Annis Kandriasari Annur Fajri Anny Sovia Apri Nuryanto Ariyadi Wijaya Arnilawati Arnilawati Asrofi Ningrum, Siti Atus Amadi Putra Aulia, Disya Aflaha Ayu Kurniasih Ayu Kurniasih, Ayu Ayu Ngurah, I Gusti Azirni, Azirni Benni Irawan Charles Charles Charles Chatarina Umbul Wahyuni Ching, Su Jo Dahlia Purnama Sari Dartin, Herlina Delsi K Delsi K Desi Mardianti Dewi Yuliana Fitri Dzaky Fauzan Abid Egi Nur Hudatun Elvina Rina Evi Yani Evitri Setiyaningsih Farihah, Nuraina Fatma Laswita Fauziah Oktovani Fazri Zuzano Febryanti, Adinda Fenny Kurnia Putri Firdausyah, Amadatur Francisca, Lidea frisca aulia diningsih Gianti Elsa Putri Guspri Devi Artanti Hafizah Delyana, Hafizah Hamidah, Dina Hanif, Mahbub Harnani Fatmawati Helvikaduri Helvikaduri Hema Malini, Hema Hendra Darmawan Hengki Oktari Saputra Hopid, Abdul Hudatun, Egi Nur Husna Husna Ika Septi Hidayati Ikhsan Alfikri Ikhsan Alfikri Imra Atul Usna Intan Kusumawati Iriani, Tuti Ivan Hanafi Izzati, Siti Rahmadina Jelfio Drahsas Putra Jesi Kurnia Amaliah Kandriasari, Annis Khairiani, Dian Kurniannur, Nimas Wening Lastriani Lastriani Lestari, Marselina Ayu Lidea Francisca Lita Lovia Lita Lovia Maharani, Oktaviana Putri Mamat, Abu Bakar Mariani Mariani Marice Inda, Yohana Melati Boninauli, Nathania Meliana Isti, Desfanti Melisa Melisa Minora Longgom. Nst Mira Juliana MMSI Irfan ,S. Kom Mohd Nordin, Rumaizah Muharrom, Ahmad Syafiq Mujiati, Desy Wahyuningrum Mukhni Mukhni Muksin Muslim, Suyitno Muthia Rahm Ngurah, I Gusti Ayu Nimas Wening Kurniannur Nisa Amalia Kholifah Nisa Amalia Kholifah Nisa Amalia Kholifah Nisa Amalia Kholifah Nur Azizah, Qoirina Nur Cahyaningsih, Nur Nur Dina Meylaila Khasanah Nur Riska Oki Nurman Oktasari Putri, Prihastini Oktaviana Putri Maharani Oktavianda, Tira Premono, Agung Prihastini Oktasari Putri Putri, Gianti Elsa Radhya Yusri, Radhya Rahma Lisa Herman Rahmadani, Reza Nur Rahmawati, Arsy Rahmi Rahmi Rahmi Rahmi Ramadoni, Ramadoni Ratu Ilma Indra Putri Ria Dewita Ria Okta Selviora Rini Sulastri Rusilanti Rusilanti Sachriani, Sachriani Salsabilla, Shafa Santi Mahmuda Sastridani Sastridani Sefna Rismen Sefrida Nengsih, Sefrida Selvia Putria Tanjung Septya, Egi Setiyaningsih, Evitri Shinta Meylia Rahman Silvia Sundari Utami Siskha Handayani, Siskha Sofia Edriati Steffiyo Steffiyo Sugiman Sugiman Sukaji Sukaji, Sukaji Susi Susanti Sutipyo, R Sutipyo, Sutipyo R SYAHRIAL SYAHRIAL Syamsiar, Syamsiar Teti Hajriati Tika Septia Toto Hermawan Tsabita, Vanadia Ayu Utami Korza Putri Vilia Anggraini Villia Anggraini Vina Delfi Wahyu Prima Fernando Winda Irayuni Yasmin Syarifah Al-Husna Yasmin Syarifah al-Husna Yeni Yulianti Yenny Anggreini Sarumaha Yesi Hariyanti Yoke Hendri Saputra Yossy Fauziyah Yuherman Yuherman Yuherman Yuherman Yuherman Yuherman Yuherman Yuherman Yuherman Yuherman ‎ Yuherman ‎ Yulia Haryono Yulia Nofitri Yulianti, Yeni Yunita Sari, Tri Yuri Fattriani Yusutria Yusutria Yusutria Yusutria Yusutria Yusutria Yusutria Yuzarion, Yuzarion Zalik Nuryana Zihni, Faris Hazmi Qaedi Zulfaneti Zulfaneti Zulfitri Aima

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