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All Journal Jurnal Riset Kimia Jurnal Ilmiah Mahasiswa FKIP Prodi Biologi
Khairani -
Program Studi Pendidikan Biologi Fakultas Keguruan dan Ilmu Pendidikan Universitas Pasir Pengaraian
Agriculture, Biological Sciences & Forestry Chemistry Education

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PENGARUH MODEL PEMBELAJARAN KOOPERATIF TIPE TEAM ASSISTED INDIVIDUALIZATION (TAI) TERHADAP HASIL BELAJAR BIOLOGI SISWA KELAS XI PADA MATERI SISTEM PEREDARAN DARAH MANUSIA MA PP. HASANATUL BAROKAH TAMBUSAI ROKAN HULU TAHUN PEMBELAJARAN 2014/2015 -, Khairani; Lestari, Rena; Ade, Filza Yulina
Jurnal Ilmiah Mahasiswa FKIP Prodi Biologi Vol 1, No 1 (2015): Jurnal Ilmiah Mahasiswa FKIP Prodi Biologi
Publisher : Jurnal Ilmiah Mahasiswa FKIP Prodi Biologi

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Abstract

The study to determine the effect of cooperative learning team assisted individualization (TAI) on learning outcomes biology class XI MA PP. Hasanatul barokah. This is a quasi- experimental study with a sample of students class XI A and XI B. the design study control group postest-only design. The result of the analysis of data obtained an average of 79,8 experimental class learning outcomes and grade control 78. Can thus be concluded that the implementation of cooperative learning team assisted individualization (TAI) provides a positive effect on learning outcomes biology class XI MA PP. Hasanatul Barokah.
PENENTUAN KADAR RBB PADA SENYAWA INULIN-RBB SECARA HPLC Azhar, Minda; Oktavia, Budhi; Ma’a, Yustini; -, Khairani; Efri, Devita
Jurnal Riset Kimia Vol 4, No 2 (2011): March
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jrk.v4i2.123

Abstract

 ABSTRACT Inulin-RBB is a compound that used for screening of inulinase bacteria. Formation of inulin-RBB compounds in the mass variation of inulin and the reaction temperature and the determination of RBB concentation in inulin-RBB has been carried out. Determination of RBB concentration in inulin-RBB on the HPLC using an ODS C18 column, l 592 nm, mobile phase ethanol-water (60:40) and flow rate 1 mL/min. RBB concentration of  inulin-RBB in the mass variation of inulin (2 g, 4 g and 6 g) which was reacted with 0.5 g of RBB at 50°C is 4.74%, 23.14%, and 38.54%, respectively. RBB concentration of inulin-RBB in the reaction with 0.5 g of inulin 4 g of RBB at the reaction temperature variations (40, 50 and 60 ° C) is 18.86%, 23.14%, 9.40%, respectively. Key words: RBB, inulin-RBB, inulin, HPLC
Co-Authors Budhi Oktavia Devita Efri Filza Yulina Ade Ma’a, Yustini Minda Azhar Rena Lestari, Rena