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All Journal Report of Biological Education Proceeding of International Conference on Biology Education, Natural Science, and Technology
Erna Kurniawati
Universitas Muhammadiyah Surakarta
Biochemistry, Genetics & Molecular Biology Chemistry Education Languange, Linguistic, Communication & Media Physics Other

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Science Process Skills (SPS) Biology Education Students in Histology Practicum Eye Epithelial Tissue Material Rina Astuti; Erna Kurniawati
Jurnal Report of Biological Education Vol 2 No 2 (2021): Report of Biological Education
Publisher : Program Studi Pendidikan Biologi, Fakultas Keguruan dan Ilmu Pendidikan, Universitas Muhammadiyah Sukabumi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37150/rebion.v2i2.1391

Abstract

Background: Science process skills (SPS) can be trained to students to meet the demands of learning science based on the nature of science through practical activities. This study aims to determine whether there is an effect of science process skills on students' conceptual mastery of biology education students on histology practicum on epithelial tissue material. Methods: This research was conducted using a descriptive method. The sample used in this study was 40 students. Students carry out learning activities with practicum methods accompanied by assistants and practicum supervisors. Determination of research subjects with random sampling technique. The research instrument used consisted of a Science Process Skills (SPS) observation sheet covering four aspects, namely observation, classification, hypothesis, and communication, while the science process skills test scores were taken from the post-test results. The observation sheet analysis technique that will be assessed is the aspect of science process skills in the form of a checklist method. Results: Based on the post-test results of biology education students who participated in the histology practicum on connective tissue material, it appears that the average score achieved is a good percentage of 52.5%, meaning that the histology material conceptually can be understood well by students. Conclusion: the most dominant histology practicum of epithelial tissue material is classifying skills by 78% with good category, observing and communicating skills also have good criteria, respectively 68% classification and 50% for communication, while the sufficient category is 45% owned by hypothesis skills Keywords : learning; experiment; think critically; integrated; observation
Quality of Kefir Combination Between of Goat's Milk and Skim Milk on Variations of Sugar and Fermentation Duration Erna Kurniawati; Titik Suryani
Proceeding of International Conference on Biology Education, Natural Science, and Technology 2023: Proceeding of International Conference on Biology Education, Natural Science, and Technology
Publisher : Universitas Muhammadiyah Surakarta

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Abstract

Kefir is a probiotic bevarage produced by live lactic acid bacteria. One of the innovative ingredients for kefir is goat's milk, skim milk, and variations of sugar (cane sugar and palm sugar). The nutritional content of goat's milk is 2.2% protein, 14.7% fat, and 3% fiber, and 4.80% lactose. The addition of skim milk in the manufacture of kefir can increase the total sugar content. The addition of sugar as a source of nutrition for kefir grain starter bacteria. The purpose of this study was to quality of kefir combination between of goat’s milk and skim milk on variations of sugar and fermentation duration. This study used an experimental method and a completely randomized design (CRD) with two factors. The first factor is the variations of sugar (A) palm sugar and cane sugar. Factor II (B) is the variations of fermentation duration for 24 hour, 36 hour, and 48 hour. The results showed that the best total kefir acid content combined with goat milk and skim milk was 0.797%, pH 4 in the A2B1 treatment (30 g cane sugar + 24 hour of fermentation duration). The best organoleptic quality was in the A2B1 treatment (30 g cane sugar + 24 hour of fermentation duration) with a sour taste, white color, tasty flavour, and soft texture.
Co-Authors Titik Suryani Yoga Yuniadi