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All Journal Perspektif Pendidikan dan Keguruan Jurnal Agrotek Lestari Pasundan Food Technology Journal (PFTJ) Jurnal Pengendalian Pencemaran Lingkungan (JPPL) Jurnal Abdi Masyarakat Indonesia JURNAL AGROINDUSTRI HALAL Journal of Food Security and Agroindustry
Asti Febrina
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Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Industrial & Manufacturing Engineering Public Health Social Sciences Other

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PERBANDINGAN KEMAMPUAN AFEKTIF SISWA KELAS XI SMAN 1 SULIKI ANTARA PENGGUNAAN HANDOUT DILENGKAPI PETA KONSEP DAN PETA PIKIRAN DALAM MODEL PEMBELAJARAN KOOPERATIF TIPE STUDENT TEAMS ACHIEVEMENT DIVISION (STAD) Asti febrina Asti
Perspektif Pendidikan dan Keguruan Vol 12 No 1 (2021): Perspektif Pendidikan dan Keguruan
Publisher : UIR Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25299/perspektif.2021.vol12(1).6339

Abstract

Based on the observations made at SMAN 1 Suliki on August 20, 2015, the reality is that in the learning process, attention and negative student activities in the classroom are still many such as, drowsiness during learning, and lack of interaction between students and teachers during the teaching and learning process. Students also lack interact with each other, in conducting group discussions. Highly capable students are still unable to work with low-skilled students. The learning resources used by teachers in the field of study are still package books, so that makes students only control package books in learning. The other learning resources provided in schools are LKS, but the delivery of materials in this LKS is still not colored. Every time they start learning, students still forget to bring a package book. Therefore, learning ppenelitian becomes less effective because of the lack of teaching materials used by teachers and learning methods that are still not appropriately used by teachers. Then the creation of mind map handouts and concept maps with STAD learning models is the solution.This type of research is quasi experimental research. The sampling technique used is purposive sampling technique by assigning experiment class I and class II experiment in drawn. So that obtained the selected sample class XI IPA5 and XI IPA6. The research instrument used is the instrument used for the assessment of the affective aspects of students is the assessment sheet of affective aspects. This assessment sheet aims to assess students' attitudes and behaviors during the learning process. The assessment sheet contains the observed aspects of students' attitudes and behaviors. Based on the results of the research conducted showed that in the affective realm by using handouts of mind maps and concept maps in cooperative learning models STAD is 93.16 (class I experiment) category is very good, and 72.25 (experiment II) with good category. In the first class of experiments have better affective competence than the second class of experiments.
PEMANFAATAN KULIT JERUK SIAM SEBAGAI PESTISIDA ALAMI UTILIZATION OF SIAM ORANGE SKIN AS A NATURAL PESTICIDE Kiki Kristiandi; Asti Febrina
Jurnal Agrotek Lestari Vol 6, No 2 (2020): Oktober
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jal.v6i2.3015

Abstract

Sambas is one of district lying in West Kalimantan with their agricultural commodities is orange siam. Agricultural products orange siam obtained by Kabupaten Sambas in the year 2016-2018 experienced a significant increase at 24.983.600 kg .This research intended to capitalize on the orange peel siam as a pesticide natural and analyze the type of ingredient in the pesticides. A kind of an orange constituting a variety which has been adopted known and cultivated. West Kalimantan especially Sambas becoming an area of with a monthly granite production of orange siam more or less 9 %. This study was conducted in the Laboratory Agrobisinis Polytechnic State Sambas. The sample purposively technique. The approach that was undertaken is pure experimental. Sample testing was conducted qualitatively and ethanol and given the 10 %, 20 %,30 %, 40 % and 50 % and em4 10 ml, 20 ml, 30 ml, 40 ml and 50 ml research shows that the tannin and the positive sulphur at all treatment given in orange peel he has pesticide natural, the flavonoid positive is in having the treatment, 10 % 20 %, 30 %, 40 % and 50 % and control, not containing positive flavonoid and saponin there are no positive in all the treatment. Alkaloid treatment to found only in control and 50 %.Conclusion in the research are the positive a pesticide natural using orange peel so as to be used natural to pesticides.
PENGARUH PERBEDAAN FORMULASI TAUGE TERHADAP PRODUK NATA DE-COCO Junardi Junardi; Asti Febrina
Pasundan Food Technology Journal (PFTJ) Vol 9 No 2 (2022): PASUNDAN FOOD TECHNOLOGY JOURNAL (PFTJ)
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v9i2.5591

Abstract

Kelapa adalah tanaman yang sangat bermanfaat bagi kehidupan manusia. Karena dari daun sampai akar dapat diolah menjadi berbagai macam produk. Hanya saja pengolahan tersebut masih belum maksimal dilakukan oleh masyarakat. Bahkan hanya dianggap sebagai limbah yang dibuang begitu saja. Salah satu bagian yang sering dianggap sebagai limbah tersebut adalah air kelapa. Padahal dari air kelapa dapat dibuat menjadi berbagai macama jenis produk yang salah satunya adalah nata de-coco. Nata merupakan produk yang banyak seratnya sehingga dapat membantu dalam proses pencernaan. Tujuan penelitian adalah mengetahui serat kasar, ketebalan, dan rendemen. Metode yang digunakan adalah rancangan acak lengkap menggunakan konsentrasi ekstrak tauge 5 ml, 10 ml dan 15 ml. Data dianalisis menggunakan ANOVA, apabila ada beda nyata dilanjutkan dengan uji BNJ (Beda Nyata Jujur) dengan tingkat error 5%. Hasil penelitian menunjukkan rendemen dengan kode sampel T1 sebesar 29,09 %, T2 sebesar 30,62 % dan T3 sebesar 24,08 %. ketebalan dengan kode sampel T1 sebesar 7,13 mm, T2 sebesar 8,28 mm dan T3 sebesar 6,94 mm. Serat kasar dengan kode sampel T1 yaitu sebesar 7,6052 %, T2 sebesar 9,4649 % dan T3 sebesar 10,3663 %. Berdasarkan hasil penelitian ini untuk rendemen tertinggi didapat pada kode sampel T2 yaitu sebesar 30,62 %, ketebalan tertinggi dengan kode sampel T2 yaitu sebesar 8,28 mm dan kadar serat tertinggi dengan kode sampel T3 yaitu 10,3663 %.
Karakteristik Brownies dengan Perbedaan Lama Fermentasi Tepung Mocaf sebagai Bahan Subtitusi: Characteristics of Brownies with Differences of Fermentation Time of Mocaf Flour as Substitute Ingredients Asti Febrina; Andi Maryam; Khadijah Khadijah
JURNAL AGROINDUSTRI HALAL Vol. 8 No. 2 (2022): Jurnal Agroindustri Halal 8(2)
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v8i2.6751

Abstract

The purpose of this study was to examine the effect of the content of mocaf flour with different fermentation times on the quality of brownies. This study used a completely randomized design method. The samples used were mocaf flour brownies which were then handed over to the panelists, each panelist getting 4 samples of mocaf flour brownies. Sample codes to be given are A (24), B (48), C (72), and D (96). Analysis of mocaf flour brownies, namely water content and protein content. The results of the organoleptic test showed that sample D was the most preferred brownie with a percentage of 6.40 (Aroma), 6.90 (Taste), 6.87 (Texture). The results of the water content test are that the water content in sample A is 10.87%, sample B is 10.67%, sample C is 10.32% and sample D is 9.63%. The difference in fermentation time affects the protein content of mocaf flour. It can be seen from the test results obtained that sample A is 0.19%, sample B is 0.35%, sample C is 0.19% and sample D is 0.12%. It can be seen from the results of the brownie protein content test that the sample A obtained was 2.31%, sample B was 2.78%, sample C was 3.63% and sample D was 4.32%. It can be concluded that there is an effect of mocaf fermentation time on the moisture content and protein content of brownies.
Pelatihan Pembuatan Virgin Coconut Oil dan Pemanfaatan Ampas Kelapa Menjadi Olahan Pangan Biskuit di Desa Sarang Burung Kuala, Kabupaten Sambas Asti Febrina; Oktavia Nurmawaty Sigiro
Jurnal Abdi Masyarakat Indonesia Vol 2 No 6 (2022): JAMSI - November 2022
Publisher : CV Firmos

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54082/jamsi.494

Abstract

Kegiatan pengabdian ini bertujuan untuk meningkatkan pengetahuan dan ketermpilan masyarakat mitra dalam mengolah Virgin Coconut Oil dan pembuatan biskuit dengan bahas dasar imbah ampas kelapa yang banyak terdapat di Desa Sarang Burung Kuala. Desa Sarang Burung Kuala banyak terdapat tanaman kelapa sehingga menjadi salah satu sumber pencaharian masyarakat dan meningkatkan nilai ekonomi buah kelapa. Metode yang digunakan adalah penyuluhan dan praktek kepada mitra masyarakat. Selama pegabdian berlangsung terlihat masyarakat mitra sangat antusias sekali, dibuktikan dengan banyaknya pertanyaan dan ramainya masyarakat yang mengikuti pelatihan. Hal ini disebabkan oleh tingginya rasa ingin tahu dari masyarakat mitra, karena berpeluang menambah pendapatan mereka sebagai petani kelapa. Melalui kegiatan ini diharapkan masyarakat dapat melanjutkan sampai ke pemasaran, dan diharapkan dapat menjadi salah satu usaha masyarakat mitra dan meningkatkan pendapatan serta nilai ekonomis dari kelapa.
POTENSI PEMANFAATAN LIMBAH KULIT JERUK SIAM (Citrus nobilis var. microcarpa) MENJADI MINYAK ATSIRI UNTUK SKALA INDUSTRI RUMAH TANGGA DI KABUPATEN SAMBAS Jimi Jimi; Asti Febrina; Rozana Rozana; Frengki Frengki
Journal of Food Security and Agroindustry Vol. 1 No. 2 (2023): JUNE
Publisher : PAKIS JOURNAL INSTITUTE

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (330.326 KB) | DOI: 10.58184/jfsa.v1i2.81

Abstract

Produksi buah jeruk siam atau keprok di Kalimantan Barat mencapai 1,3 juta ton pada 2020. Jumlah tersebut merupakan yang terbesar dibandingkan produksi buah-buahan dan sayuran lainnya di Kalimantan Barat. Buah jeruk sering kali dimanfaatkan pada bagian daging buahnya sedangkan kulitnya dibuang begitu saja. Padahal, kulit jeruk bisa dimanfaatkan sebagai produk olahan seperti minyak atsiri. Tujuan penelitian ini adalah untuk mengetahui proses pembuatan minyak atsiri skala rumah tangga dari limbah kulit jeruk. Metode penelitian menggunakan teknik eksperimen. Analisi data mengunakan Deskriftif dan Deskriftif kuantitatif. Berdasarkan hasil penelitian yang dilakukan dihasilkan warna minyak atsiri kulit jeruk siam yang di hasilkan pada proses destilasi sesuai dengan standar ISO 3140:2011 yaitu kuning bening. Rendemen minyak yang dihasilkan relatif kecil yaitu 0,4%. Kadar air yang terkandung dalam minyak atsiri kulit jeruk relatif besar yaitu 82,8549%. Serta, terdapat 3 tahapan dalam spesifikasi proses destilasi minyak atsiri kulit jeruk siam yang pertama proses pengupasan, kedua proses destilasi, dan yang ketiga pemisahan minyak dan air.
Pengaruh Penggunaan Bahan Perekat Tepung Sagu, Tapioka, dan Beras Terhadap Daya Bakar Briket Tempurung Kelapa Junardi; Febrina, Asti; Kartika, Yuni
Jurnal Pengendalian Pencemaran Lingkungan (JPPL) Vol. 6 No. 1 (2024): JPPL, Maret 2024
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat (P3M)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35970/jppl.v6i1.1750

Abstract

The need for energy is increasing as the population grows. Efforts to produce alternative energy continue. One of them is by utilizing materials that are more environmentally friendly, more economical, and easily obtained. Therefore, the utilization of coconut sells in briquettes is one of the alternative fuels for energy fulfillment. The use of this material is also a form of handling coconut waste that has not been optimally utilized. The method used in making this briquette is by combining it with various types of adhesives such as sago flour, tapioca and rice with various variations in the on combustibility, moisture content, and shatter index. Variations in the amount of adhesive used were 6%, 8% and 10%. Drying of the briquettes was carried out in an oven with temperatures of 60°C. The results showed that the best briquettes in the 60°C drying temperature treatment had a combustibility value of 0.0300 gr/min with 10% sago adhesive. Moisture content is 3.8314% with 6% rice adhesive. Shatter index with a value of 0.0763% with 8% rice adhesive.
Co-Authors Andi Maryam Frengki Frengki Jimi Jimi Junardi Junardi Junardi Junardi Khadijah Khadijah Kristiandi, Kiki Rozana Rozana Sigiro, Oktavia Nurmawaty Yuni Kartika, Yuni