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All Journal JCRS (Journal of Community Research and Service) Jurnal Pendidikan dan Konseling Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat Jurnal Dirosah Islamiyah JURNAL EDUKASI NONFORMAL Suluah Bendang: Jurnal Ilmiah Pengabdian Kepada Masyarakat Journal of Educational Chemistry (JEC) Jurnal Inovasi Pembelajaran Kimia (Journal Of Innovation in Chemistry Education) Indonesian Journal of Chemical Science and Technology El-Mujtama: Jurnal Pengabdian Masyarakat CHEDS: Journal of Chemistry, Education, and Science Review of Multidisciplinary Education, Culture and Pedagogy (ROMEO) JUrnal Riset Ilmu Pendidikan TRANSPUBLIKA INTERNATIONAL RESEARCH IN EXACT SCIENCES (TIRES) LAVOISIER: Chemistry Education Journal El-Mujtama: Jurnal Pengabdian Masyarakat LAVOISIER: Chemistry Education Journal Meta: Journal of Science and Technological Education
Rabiah Afifah Daulay
Universitas Negeri Medan
Religion Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Physics Public Health Social Sciences Other

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Teori Kajian dalam Upaya Pendekatan Peningkatan Kualitas Belajar Alam dalam Pembelajaran Biologi Anti Veronika; Lissa Herayanti; Nur Afifah Suranda; Nurhassanah Marbun; Suci Ramadhani Rangkuti; Syahro Raihan Tika Nst; Rohani Rohani; Rabiah Afifah Daulay
JURNAL EDUKASI NONFORMAL Vol 3 No 1 (2022): Jurnal Edukasi Nonformal
Publisher : Universitas Muhammadiyah Enrekang

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

Abstract

Tujuan penelitian ini adalah untuk melihat tingkat kecenderungan penelitian yang digunakan dalam pendekatan kualitas belajar alam pada pembelajaran biologi. Jenis penelitian ini adalah Systematic Literature Review. Penelitian ini berlangsung di platform digital dengan menggunakan search engine Google di dua situs yaitu Directory of Open Access Journal/DOAJ (https://doaj.org/) dan Garba Rujukan Digital/Garuda (http://garuda.ristekbrin.go.id/). Data dianalisis secara sequential explanatory dengan cara menganalisis data secara kuantitatif diikuti dengan analisis kualitatif, dengan cara menarasikan kecenderungan tujuan, metode (desain, teknik sampling, instrumen, analisis data) dan hasil penelitian. Hasil pencarian dan seleksi artikel pustaka menemukan bahwa hanya tujuh artikel yang dapat melewati tahapan penilaian kualitas. Dari ketujuh artikel pustaka tersebut, kecenderungan penelitian yang dapat ditemukan yaitu pada tujuan penelitian, artikel pustaka cenderung mengukur hasil belajar siswa (44%) sebagai tujuan yang akan diteliti. Desain penelitian yang cenderung digunakan pada artikel pustaka yaitu quasi-experimental (50%) dengan bentuk pretest-posttest design. Teknik sampling yang cenderung digunakan pada artikel pustaka yaitu purposive sampling sebanyak empat artikel pustaka. Untuk mengukur hasil belajar siswa, instrumen yang digunakan yaitu tes dalam bentuk objektif ataupun uraian sebanyak 5 artikel pustaka (42%). Analisis data yang cenderung digunakan yaitu Uji N gain sebanyak dua artikel pustaka. Serta seluruh artikel pustaka menyatakan bahwa hasil penelitian berpengaruh signifikan terhadap tujuan dari penelitian tersebut.
Percobaan Fermentasi Kacang Kedelai (Glycine max (L.) Merril) sebagai Tauco dengan Berbagai Jenis Tepung di Medan Rabiah Afifah Daulay; Raudhatul Jannah; Salsa Dianty Yolanda; Silvy Tri Karina; Ghariza Annisa; Nur Aisyah Pulungan
Jurnal Pendidikan dan Konseling (JPDK) Vol. 5 No. 1 (2023): Jurnal Pendidikan dan Konseling
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jpdk.v5i1.11302

Abstract

Kesadaran akan besarnya hubungan antara makanan dan kemungkinan timbulnya penyakit, telah mengubah pandangan bahwa makanan bukan sekedar untuk menyenangkan, tetapi juga untuk kesehatan. Makanan hasil fermentasi yang bahan baku utamanya kedelai cukup banyak di Indonesia dan salah satu pengolahan kedelai melalui proses fermentasi adalah produk yang dikenal sebagai tauco. Tauco tidak digunakan secara langsung, tetapi sebagai bumbu ataupun penyedap rasa. Tujuan dari penelitian ini adalah untuk menganalisis percobaan tauco yang menggunakan berbagai jenis tepung, seperti tepung ketan, tepung beras, dan tepung roti. Dengan kandungan gizi yang berbeda dari ketiga jenis tepung, akan berpotensi mempengaruhi kualitas tauco yang baik sebagai pangan funsional.
Proses Pembuatan Tahu Putih di Desa Sei Bamban Dusun Tahun X Kec. Batang Serangan Kab. Langkat Habibunnisa Habibunnisa; Widiya Tri Utami; Dwie Jihan Fadillah; Lana Paujiah Nst; Bella Villanda; Rabiah Afifah Daulay
Jurnal Dirosah Islamiyah Vol 5 No 2 (2023): Jurnal Dirosah Islamiyah
Publisher : Sekolah Pascasarjana Institut Agama Islam Nasional Laa Roiba Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47467/jdi.v5i2.3189

Abstract

The purpose of this research is to describe business management and to study the tofu production environment. to know more about the production and distribution of tofu at the Tofu Factory, Batang Serangan District, Langkat Regency Year X, Sei Bamban Hamlet. Surveys with interviews used to collect data are used in this type of research. The tofu factory visited is a family business that makes tofu by processing soybeans. The four business functions of the tofu factory are marketing, production/operations, accounting/finance, and human resources. The results showed that tofu is a fermented food product that has economic value and protein needs for the community due to increased market demand. To make tofu, a chemical reaction occurs during the fermentation process, just like in the manufacturing process. Keywords: manufacturing process, white tofu, Sei Bamban, Batang Serangan
Proses Pembuatan Tahu Berbahan Dasar Kacang Kedelai di Pabrik Tahu Mabar Hilir Annisya Tanjung; Cut Nabila Afifah; Cindy Miranti; Fadlilah Al Hasanah; Sakinah Warahmah; Rabiah Afifah Daulay
Jurnal Dirosah Islamiyah Vol 5 No 2 (2023): Jurnal Dirosah Islamiyah
Publisher : Sekolah Pascasarjana Institut Agama Islam Nasional Laa Roiba Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47467/jdi.v5i2.3214

Abstract

One of the processed soybean products that is a good source of protein is tofu. for the body because of the amount of protein it contains and its high digestibility. Tofu was first made around 200 BC by one of the Chinese cooks who accidentally added nigari or salt solution to soybean juice until the clumping process occurred into a solid. Since then, tofu as a processed soybean product has been accepted as a source of health for Asians. The word tofu comes from the Chinese language, namely tao-hu or teu-hu. The word tao means soybeans, while hu means crushed or mush. In Japan, tofu is known as tohu, while in English it is called soybean curda or tofu. Soybean (Glycine Max Merr) is one of the agricultural products that is very important as a food ingredient, because the amount and quality of protein it contains is very high, which is around 40% and the composition of essential amino acids is complete and appropriate so that soy protein has a quality that is close to the quality of animal protein. Keyword: Tofu, Soybean, Protein.
ANALYSIS OF THE IMPACT OF CARBOHYDRATES ON HUMAN HEALTH AND DISEASE Daulay, Rabiah Afifah; Iskandaria, Weyni; Sari, Sri Melina; Aminah, Siti; Tambunan, Sari Putri Ramadhani; Arya, Muhammad
TRANSPUBLIKA INTERNATIONAL RESEARCH IN EXACT SCIENCES Vol. 1 No. 3 (2022): JULY
Publisher : Transpublika Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55047/tires.v1i3.731

Abstract

The aim of this research is to comprehensively investigate the pivotal role of carbohydrate nutrition in supplying energy to the human body and its implications for health. Over recent decades, the surge in diseases like obesity and type II diabetes, often linked to carbohydrate consumption, has raised concerns. Drawing upon an extensive review of literature, this qualitative study goes beyond surface-level analysis to delve deeply into the intricate relationship between carbohydrate intake, gut microorganisms, and their impact on human well-being. By adopting a qualitative approach, this research aims to provide a nuanced understanding of the multifaceted effects of carbohydrates, particularly emphasizing their influence on the growth and equilibrium of gut microorganisms. The symbiotic relationship between carbohydrates and gut microbiota extends its reach to mental health and various organic systems. However, disruptions in this balance may yield adverse consequences, warranting a comprehensive exploration. The study uncovers a spectrum of diseases associated with carbohydrate-related factors, encompassing cardiovascular ailments, cancer, chronic kidney failure, and asthma. Additionally, the research highlights the negative influence of simple and refined carbohydrates on mood-related aspects such as alertness and fatigue. This research seeks to elucidate the complex interplay between carbohydrate nutrition, gut microbiota, and human health. By achieving this objective, the study contributes valuable insights that can guide healthcare professionals, policymakers, and individuals toward informed dietary choices and improved overall well-being.
PERBAIKAN MUTU AROMA DAN CITA RASA KOPI DENGAN MENGGUNAKAN PROSES FERMENTASI PADA USAHA PUCAKO ROASTERY DI KELURAHAN AMPLAS, KECAMATAN MEDAN AMPLAS, KOTA MEDAN Yusuf, Muhammad; Siregar, Rudi Munzirwan; Daulay, Rabiah Afifah; Mukra, Rizal; Andayani, Widya
Journal of Community Research and Service Vol 8, No 2: JULY 2024
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jcrs.v8i2.62221

Abstract

Program pengabdian kemitraan masyarakat (PKM) ini bertujuan untuk melakukan pendampingan kepada mitra dengan memanfaatkan buah nanas sebagai bahan fermentasi untuk memperbaiki mutu aroma dan cita rasa kopi. Hal ini dilakukan berdasarkan hasil observasi awal yang dilakukan oleh tim pengusul yaitu : 1) Proses pengeringan kopi yang tidak seragam, dan 2) Mutu aroma dan cita rasa yang masih kurang bagus. Penyebabnya karena bahan kopi robusta yang dibeli ke petani memiliki tingkat mutu yang berbeda. Dampaknya, harga kopi menjadi rendah. Mitra PKM ini adalah Usaha Pucako Roastery di Kelurahan Amplas, Kota Medan. Metode pelaksanaan PKM ini dilakukan melalui dua tahapan utama yaitu: 1) Pembuatan bubur buah nanas, dan 2) Fermentase kopi menggunakan bubur nanas. Melalui PKM ini diharapkan terjadi perbaikan mutu aroma dan cita rasa kopi serta dapat meningkatkan penjualan mitra. Adanya enzim bromelin pada bubur nanas akan dapat menurunkan kadar kafein karena enzim ini mampu memecahkan senyawa yang mirip protein pada kopi.
Pengembangan Media Pembelajaran Biologi Berbasis Video Animamsi Stop-Motion sebagai Sumber Belajar SISWA SMA/MA Ananda Putri, Ananda Putri Ananda Putri; Nur, Fadilla Annisa; Sari, Nabila Syahna Permata; Nurliana, Maulidya; Rahayu, Reni; Daulay, Rabiah Afifah
El-Mujtama: Jurnal Pengabdian Masyarakat Vol 4 No 1 (2024): El-Mujtama: Jurnal Pengabdian Masyarakat
Publisher : Intitut Agama Islam Nasional Laa Roiba Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47467/elmujtama.v4i1.3306

Abstract

The purpose of this development and research is to ascertain whether Stop Motion video learning media can be used to prohibit biological material about the human circulatory system. Media and materials experts have evaluated this idea. The ADDIE model is the development model used in this study. Class XI high school students were used as research subjects. The instrument used was a student response questionnaire. Based on the data analysis method: Validation of expert lecturers on the feasibility of the Stop Motion video received a score of 4.0 in the good category, and the reliability test showed an approval proportion of 85.3% (reliable). While the reliability test showed the proportion of agreement was 80.1% (reliable), the results of the Stop Motion video feasibility validation got a score of 3.9 in the good category. It can be concluded that making Stop Motion videos about the circulatory system in humans is very possible and can be used as an alternative method of learning biology. Keywords: learning media, stop motion video, circulatory system in humans
THE ISSUE OF DIFFICULTIES FACED BY TWELFTH GRADE STUDENTS IN LEARNING CHEMISTRY ON THE SUBJECT OF ALKYNE DERIVATIVES Daulay, Rabiah Afifah; Damayanti, Alfina; Shaharani, Adella; Anggriani, Syaprina; Syafitri, Wanda; Nasution, Yara Maulina
REVIEW OF MULTIDISCIPLINARY EDUCATION, CULTURE AND PEDAGOGY Vol. 2 No. 2 (2023): FEBRUARY
Publisher : Transpublika Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55047/romeo.v2i2.730

Abstract

Learning difficulties refer to conditions when students face special obstacles in actively participating in the teaching and learning process, resulting in challenges in achieving optimal learning outcomes. One of the specific difficulties students’ encounters is related to understanding the concepts of alkyne derivatives in chemistry. This research aims to explore the problematic difficulties faced by 12th grade students while learning about alkyne derivatives. The study adopts a qualitative approach and relies on a literature review, presenting descriptive findings. Data collection involves analyzing various sources, including scientific articles, theses, proceedings, and books that are relevant to the research focus. The study reveals that student learning difficulties are influenced by two major factors: internal and external. Internal factors include physiological aspects such as physiological conditions and the functioning of the five senses. Psychological factors also play a role, encompassing interests, intelligence, talent, motivation, and cognitive abilities. External factors, on the other hand, comprise social and natural environmental influences, as well as instrumental factors like the curriculum, programs, facilities, infrastructure, and the role of teachers.
Pelatihan Canva Berbasis Android dan Komputer Sebagai Inovasi Pembelajaran Pada Guru Sekolah di Yayasan Al-Hira Permata Nadirah Jasmidi, Jasmidi; Juwitaningsih, Tita; Sudrajat, Ajat; Siregar, Muhammad Isa; Nizam, Muhammad; Dewi, Ratna Sari; Yusfiani, Marnida; Daulay, Rabiah Afifah; Sinaga, Anggian Nurjelita; Elfany, Yuna; Sari, Mayang; Rachmi, Naila Syabina; Widya, Risa Dwy; Ritonga, Dina Arfah
Suluah Bendang: Jurnal Ilmiah Pengabdian Kepada Masyarakat Vol 24, No 2 (2024): Suluah Bendang: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/sb.05430

Abstract

Guru – guru di Yayasan Al-Hira Permata Nadirah belum menguasai media pembelajaran berbasis TIK sepenuhnya, hal ini disebabkan terbatasnya pengetahuan yang dimiliki. Penggunaan canva merupakan solusi yang ditawarkan terhadap permasalahan yang dihadapi. dalam pembuatan berbagai jenis media pembelajaran. Tahapan kegiatan pengabdian yaitu: 1. Sosialisasi jenis media pembelajaran dan edukasi menggunakan canva; dan 2. Pelatihan pembuatan beberapa media pembelajaran dengan menggunakan canva. Kegiatan ini bertujuan guru – guru memiliki pengetahuan dan mahir dalam membuat berbagai media pembelajaran melalui canva. Adapun hasil yang diperoleh dari kegiatan pengabdian ini, guru – guru: 1. Memahami bahwa dengan menggunakan canva bisa membuat media pembelajaran dan 2. Mahir membuat berbagai media pembelajaran dari canva seperti handout dan video pembelajaran. Pemahaman guru dalam membuat media dengan canva diperoleh 91.7% dan kepuasa mitra terhadap kegiatan diperoleh 88.3%.Abstrak Guru – guru di Yayasan Al-Hira Permata Nadirah belum menguasai media pembelajaran berbasis TIK sepenuhnya, hal ini disebabkan terbatasnya pengetahuan yang dimiliki. Penggunaan canva merupakan solusi yang ditawarkan terhadap permasalahan yang dihadapi. dalam pembuatan berbagai jenis media pembelajaran. Tahapan kegiatan pengabdian yaitu: 1. Sosialisasi jenis media pembelajaran dan edukasi menggunakan canva; dan 2. Pelatihan pembuatan beberapa media pembelajaran dengan menggunakan canva. Kegiatan ini bertujuan guru – guru memiliki pengetahuan dan mahir dalam membuat berbagai media pembelajaran melalui canva. Adapun hasil yang diperoleh dari kegiatan pengabdian ini, guru – guru: 1. Memahami bahwa dengan menggunakan canva bisa membuat media pembelajaran dan 2. Mahir membuat berbagai media pembelajaran dari canva seperti handout dan video pembelajaran. Pemahaman guru dalam membuat media dengan canva diperoleh 91.7% dan kepuasa mitra terhadap kegiatan diperoleh 88.3%.
Implementation of a Higher Order Thinking Skills (HOTS)-Based Chemistry Module with a Science, Technology, Engineering, and Mathematics (STEM) Approach on Thermochemistry Material Nasution, Haqqi Annazili; Darmana, Ayi; Daulay, Rabiah Afifah; Kurniawan, Ekin Dwi Arif
Jurnal Riset Ilmu Pendidikan Vol. 5 No. 2 (2025): Jurnal Riset Ilmu Pendidikan
Publisher : Lembaga Riset Mutiara Akbar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56495/jrip.v5i2.927

Abstract

Chemistry learning requires innovative strategies to enhance students' understanding, particularly in thermochemistry, which is often considered challenging. This study aims to evaluate the effectiveness of implementing a Higher Order Thinking Skills (HOTS) and Science, Technology, Engineering, and Mathematics (STEM)-based chemistry module in improving students' learning outcomes. A quasi-experimental method with a pretest-posttest design was employed in this research. The subjects were students learning thermochemistry using the Higher Order Thinking Skills (HOTS) and Science, Technology, Engineering, and Mathematics (STEM)-based chemistry module. Data were collected through pretest and posttest assessments and analyzed using n-gain calculations to measure learning improvement. The results showed that the average n-gain obtained was 0.372, classified as a moderate category. These findings indicate that the chemistry module effectively enhances students' understanding, although the improvement is not yet optimal. Several factors, such as limited instructional time and students' readiness in comprehending the module, may have influenced the results. Therefore, further development is needed to optimize the module's effectiveness, such as integrating discussion-based and hands-on experimental learning methods.
Co-Authors Abd Hakim S Ajat Sudrajat Amelia Rahmadhani Amelia, Zefani Ananda Putri, Ananda Ananda Putri, Ananda Putri Ananda Putri Anggriani, Syaprina Ani Sutiani Annisya Tanjung Anti Veronika Arya, Muhammad Ayi Darmana, Ayi Bella Villanda Betesda Valentina Ginting Chandra, Yogi Christin Angeline Laia Cindy Miranti Cut Meuthia Rani Cut Nabila Afifah Daeli, Siarif Hidayat Damayanti, Alfina Desy Rahmayanti Hasibuan Dita Aulianti Dwie Jihan Fadillah Elfany, Yuna Fadhilah, Arisyah Dwi Fadlilah Al Hasanah Falah, Siti Nurul Ghariza Annisa Grace Octavia Hutasoit Gurusinga, Dinda Natalisa Br. Habibunnisa Habibunnisa Harahap, Iza Hasibuan, Desy Rahmayanti Hermanto Hermanto Hutagalong, Amanda Riani Ida Duma Riris Ikhsani, Muhammad Ade Iskandaria, Weyni Jasmidi Jasmidi Jenny Lasria Florita Br.Tampubolon Juwitaningsih, Tita Kezia Merry Ivanya Devita Purba Khairiansyah, Azli Kurniawan, Ekin Dwi Arif Lana Paujiah Nst Lestari, Nadya Ayu Lisna Sevta Siburian Lissa Herayanti Lumbangaol, Rosa Marbun, Nova Fajria Marham Sitorus Marnida Yusfiani Marsyah, Aralia Putri Mayang Sari Mella Amilasti Naila Monalisa Situmorang Moondra Zubir Muchsin Harahap Muhammad Ali Athiya Zahran Muhammad Nizam Muhammad Yusuf Muhammad Yusuf Muhammad Zakiyul Fikri Mutiara Agustina Nasution Mutiara Ardi Nailatul Fauzah Ritonga Nasution, Annisa Nasution, Haqqi Annazili Nasution, Yara Maulina Natasya, Nuraini Nazwa Ramadhani Nur Afifah Suranda Nur Aisyah Pulungan Nur, Fadilla Annisa Nurhassanah Marbun Nurliana, Maulidya Nurul Aliyyah Pakpahan, Elisda Pakpahan, Elyana Yulinda Pasaribu, Elida Pasaribu, Sartika Mahdalena Rachmi, Naila Syabina Rahayu, Reni Ramadana, Ari Ramadana, Azzahra Putri Ramadhani, Abidah Ramlan Silaban Ratna Sari Dewi Raudhatul Jannah Ravisa Rina Syadilla Rini Selly Rini Selly, Rini Risma Karolina Barus Ritonga, Dina Arfah Rizal Mukra Rohani Rohani Rudi Munzirwan Siregar, Rudi Munzirwan Sakinah Warahmah Salsa Dianty Yolanda Samosir, Rafidah Almira Sarah Agnesia Sinaga Sari, Nabila Syahna Permata Sari, Sri Melina Sarumaha, Eklesya Shaharani, Adella Silvy Tri Karina Sinaga, Anggian Nurjelita Sindy Gamaeka Putri Siregar, Muhammad Isa Siti Aminah Siti Humairoh, Siti Siti Khailafizah Sofia Ramadhani Sophia Gloria Bakara Suci Ramadhani Rangkuti Suci Trianata Situmorang Syafitri, Wanda Syahro Raihan Tika Nst Tambunan, Sari Putri Ramadhani Timotius Agung Soripada Wahyuda, Agus Wardani, Tri Retno Kusuma Widiya Tri Utami Widya Andayani WIDYA ANDAYANI Widya, Risa Dwy Winda Silalahi Yurinda, Aisya Yusfiani, Marnida