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Anisa Rahmawati

Universitas Negeri Padang

Author-ID : 3593981

Agriculture, Biological Sciences & Forestry Education Immunology & microbiology Physics Social Sciences Other

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Articles

Overview Of Cakes Served At Traditional Marriage Ceremonies In Nagari Canduang Koto Laweh, Candung District, Agam Regency Anisa Rahmawati; Wirnelis Syarif
Jurnal Pendidikan Tata Boga dan Teknologi Vol 2, No 2 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

This research was motivated by the researchers' curiosity about the accurate knowledge of the cakes served at the wedding ceremony at Nagari Canduang Koto Laweh. This type of research is descriptive research. Data observation techniques by means of observation, interviews and documentation. The results of this study indicate that the stages of the Nagari Canduang Koto Laweh wedding ceremony are starting from maresek to maantaan pabukoan. The types of cakes served are katan, ajik, pinyaram, kubang, timandi, bareh jao, batiah, pisang goreang, jaguang abuh, kue sapik and kue tangan. Cake recipe in the form of instructions which contain the name of the cake, ingredients and how to process the cake that will be served at the implementation of the wedding ceremony at Nagari Canduang Koto Laweh.

Inventory Of Types And Traditional Cakes In A Series Of Wedding Ceremonies In Nagari Canduang Koto Laweh Anisa Rahmawati; Wirnelis Syarif
Jurnal Pendidikan Tata Boga dan Teknologi Vol 2, No 1 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

The background of this research was motivated by the curiosity of researcher about the accurate science of marriage custom at Nagari Canduang Koto Laweh. The purpose of this research was to identify the types and recipes of traditional cake through the series of wedding ceremony at Nagari Canduang Koto Laweh. The design of this research was qualitative research. The data were collected through observation, interview and documentation. The result of the research showed that the type of ceremony series were maresek, sauah tando, manjapuik marapulai, marapulai pulang, mamanggia minantu, manantuan kandang, baralek, maanta kain, maanta katidiang, mandoa bulan malin, pasinggah buko and maanta pabukoan. The type of tradisional cake served were katan, ajik, pinyaram, kubang, timandi, bareh jao, batiah, goreang pisang, jaguang abuh, kue sapik and kue tangan. The processing tool was divided into preparation tools, molds and countering tools. How to counter the traditional cake depends on the type of series that was being carried out. The way to do this was to dish out with the plate, bereang-bereang and rantang. The meaning of traditional cake was related to the role of leadership in Minangkabau custom and people's life as social being. Tradisional cake recipes in the form of notes about the name, ingredients and how to make traditional cake at the series of wedding ceremony at Nagari Canduang Koto Laweh Candung District.

Implementation of Problem-Based Learning to Enhance Students’ Critical-Thinking Activities in Chemistry Learning: A Classroom Action Research at SMAN 1 Pancung Soal Anisa Rahmawati; Desy Kurniawati; Fauzana Gazali
SEARCH: Science Education Research Journal Vol. 5 No. 1 (2026): SEARCH: October 2026
Publisher : IAIN Sorong

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47945/search.v5i1.3281

Critical thinking is a crucial skill in chemistry education as it supports students' abilities to analyze, evaluate, and solve problems logically, and it is commonly fostered through learning activities such as questioning, discussion, and collaborative problem-solving. Preliminary observations revealed that the majority of Grade XI (Phase F) students at SMAN 1 Pancung Soal demonstrated low levels of engagement in discussions, questioning, and the analysis of contextual chemistry problems. This situation highlights the need for a learning model capable of enhancing these critical-thinking-supporting activities. This study aimed to describe the implementation of the Problem-Based Learning (PBL) model and examine the change in students' learning activities that support critical thinking during chemistry instruction. The study employed a Classroom Action Research (CAR) design following the Kemmis and McTaggart model, conducted over three cycles with 36 Grade XI (Phase F) students at SMAN 1 Pancung Soal who were identified through classroom observation and teacher assessment as showing low engagement in these activities. Data were collected using teacher- and student-activity observation sheets validated by expert judges. The results showed a progressive increase in observed learning activities supporting critical thinking, from an average of 39.0% in the pre-cycle stage to 58.0% in Cycle I, 73.6% in Cycle II, and 87.4% in Cycle III (an increase of 48.4 percentage points), placing the students in the highly active category. Improvements were observed across all seven activity indicators, including attention, questioning, expressing opinions, discussion, collaboration, problem-solving enthusiasm, and task punctuality. These findings indicate that PBL implementation was associated with increased learning activities that support critical thinking in chemistry instruction; as this study did not directly measure critical-thinking skills or include a comparison group, whether these activities translate into improved critical-thinking skills should be examined through further research using validated critical-thinking instruments.

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