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All Journal Dinamisia: Jurnal Pengabdian Kepada Masyarakat Jurnal Edu Research CONSEN: Indonesian Journal of Community Services and Engagement
Eti Meirina Brahmana
Universitas Pasir Pengaraian
Religion Computer Science & IT Education Engineering Environmental Science Physics Social Sciences Other

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PENGARUH MODEL PEMBELAJARAN COOPERATIVE TIPE PICTURE AND PICTURE TERHADAP HASIL BELAJAR ILMU PENGETAHUAN ALAM MATERI SISTEM PENCERNAAN Dahlia Dahlia; Rena Lestari; Eti Meirina Brahmana; Rindi Genesa Hatika; Sri Hariyanti Nasution
Jurnal Edu Research Vol. 10 No. 2 (2021): Jurnal Edu Research
Publisher : Fakultas Keguruan dan Ilmu Pendidikan Universitas Pasir Pengaraian

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (666.091 KB) | DOI: 10.30606/jer.v10i2.1147

Abstract

Salah satu cara membuat pembelajaran di kelas menjadi aktif dan menyenangkan adalah dengan menerapkan model pembelajaran cooperative. Dengan menerapkan Model pembelajaran cooperative picture and picture dapat meningkatkan pemahaman siswa terhadap materi yang dipelajari. Tujuan penelitian ini adalah untuk mengetahui pengaruh model pembelajaran picture and picture terhadap hasil belajar siswa kelas VIII SMP Muhammadiyah Rambah. Jenis penelitian ini adalah Quasi exsperiment. Rancangan yang digunakan adalah nonequivalent groups pretest-posttest. Populasi dalam penelitian adalah seluruh peserta didik kelas VIII yang berjumlah 57 orang. Sampel dalam penelitian ini adalah peserta didik kelas VIII-1 sebagai kelas eksperimen dan VIII-2 sebagai kelas kontrol. Teknik pengambilan sampel secara non random sampling. Teknik pengumpulan data tes soal objektif. Teknik analisis data hasil belajar menggunakan uji t. Sebagai persyaratan analisis digunakan uji normalitas dan uji homogenitas. Dari uji t didapat nilai thitung = 14,143 dan nilai ttabel= 1,703. Karena thitung > ttabel, maka hipotesis nihil (H0) ditolak. Kesimpulannya adalah terdapat pengaruh yang signifikan model cooperative learning terhadap hasil belajar Ilmu Pengetahuan Alam Materi Sistem Pencernaan
Sosialisasi Pembuatan Bakteri Fotosintesis sebagai Penyubur Tanaman : Socialization of Making Photosynthetic Bacteria as Plant Fertilizer Eti Meirina Brahmana; Dahlia Dahlia; Jismi Mubarrak; Rena Lestari; Rio Karno; Arief Anthonius Purnama
CONSEN: Indonesian Journal of Community Services and Engagement Vol. 2 No. 2 (2022): Consen: Indonesian Journal of Community Services and Engagement
Publisher : Institut Riset dan Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (369.634 KB) | DOI: 10.57152/consen.v2i2.463

Abstract

This service activity aims to increase students' knowledge about photosynthetic bacteria as plant fertilizers, so that they can increase student awareness to increase knowledge and it is hoped that knowledge can be used as capital for entrepreneurship. This activity also provides knowledge about photosynthetic bacteria starting from the understanding, characteristics to the working mechanism of bacteria. Methods and techniques of socialization consist of: planning, action and reflection. In planning, the preparation and dissemination of activities were carried out, at the action stage, the service was carried out starting with the exposure of photosynthetic bacteria, the working mechanism of bacteria and their benefits as plant fertilizers, and a question and answer session was held. The next stage is reflection, which is done by analyzing the participants' responses to the activities that have been carried out. In this service activity, the students were enthusiastic.
Bika ( Cocoa Beans) Into Processed Chocolate Eti Meirina Brahmana; Dahlia; Jismi Mubarrak; Dina Rosita; Miftahul Jannah
Dinamisia : Jurnal Pengabdian Kepada Masyarakat Vol. 7 No. 5 (2023): Dinamisia: Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Lancang Kuning

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31849/dinamisia.v7i5.16459

Abstract

SMK Zaidar Yahya located in Rokan Hulu Regency had a food service department that had one of the expertise competencies, namely entrepreneurs in the field of food supply business. These students had a golden opportunity in the processing of chocolate from cocoa beans (Theobromo cacao, L.). The methods used were site surveys and discussions with partners, trials of chocolate making in the laboratory, training and socialization, and evaluation. The results of the service showed an increase in partner empowerment where partners understood 77.27% of the material delivered based on the pretest and posttest results provided. Increased knowledge of economic value from upstream to downstream. Increased motivation to become an entrepreneur and willingness to learn and try optimally. The availability of simple cocoa bean processing facilities and increased knowledge of partners in processing cocoa beans. Increased knowledge about the technology of processing cocoa beans into processed chocolate such as milk chocolate and dark chocolate. Analysis of the satisfaction survey showed that the category was very satisfied with a value of 91.04%.
Co-Authors Arief Anthonius Purnama Dahlia Dahlia - Dina Rosita Jismi Mubarrak Miftahul Jannah Rena Lestari, Rena Rindi Genesa Hatika Rio Karno Sri Hariyanti Nasution