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Maria Erna
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Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Library & Information Science Materials Science & Nanotechnology Mathematics Other

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PENGGUNAAN PERMAINAN UNO CARD SEBAGAI MEDIA CHEMO-EDUTAINMENT UNTUK MENINGKATKAN AKTIVITAS DAN KETUNTASAN BELAJAR SISWA PADA MATERI SISTEM PERIODIK UNSUR DI KELAS X.10 SMA NEGERI 2 TAMBANG Lani Marlisa; Jimmi Copriady; Maria Erna
Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan Vol 4, No 1 (2017): Wisuda Februari 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan

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Abstract : This study aims to improve the activity and mastery learning students on the material elements of class X.10 Senior High School of class X.10. This form of research is the Research Action Class . The study was conducted collaboratively, where researchers and teachers cooperate at this stage of planning, implementation, observation, and reflection. The implementation of the actions carried out by teachers, while a researcher as an observer. The research subject is class X.10 SMA Negeri 2 Tambang year 2016/2017 which amounted to 37 students, consisting of 17 male students and 20 female students. The research results obtained are the use of Uno Card games as the Chemo-Edutinment media can improve the learning activities of students of class X.10 SMA Negeri 2 Tambang with the percentage average cycle I of 70,57% and 85,89% for the second cycle. The use of Uno Card games as the Chemo-Edutainment media can improve learning completeness students in class X.10 of SMA Negeri 2 Tambang with the percentage amounted to 91,90% the first cycle and the second cycle of 100%.   
PENERAPAN MODEL PEMBELAJARAN KOOPERATIF THINK PAIR SHARE (TPS) UNTUK MENINGKATKAN PRESTASI BELAJAR PESERTA DIDIK PADA POKOK BAHASAN IKATAN KIMIA DI KELAS X MIA SMAN 2 TAMBANG Rezki Hidayat; Maria Erna; R Usman Rery
Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan Vol 4, No 1 (2017): Wisuda Februari 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan

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Abstract: Research on the application of the Think Pair Share (TPS learning model has been done to improve students learning achievement in the topics of chemical bonding in class X MIA SMAN 2 Tambang. This research is experiment based on pretest-posttest design. The sample consisted of two classes, which are X MIA 1 as experiment class and X MIA 2 as control clas that randomly selected after testing normality and homogeneity. Experiment class is a class that is treated by applying the Think Pair Share (TPS learning model. Analyzed of data used t-test. Results of the analysis it was found that tscore>ttable (2,235>1,67), it means the Think Pair Share (TPS learning model can improve students learning achievement on the chemical in class X MIA SMAN 2 Tambang with an increase of 6,7%.Key Words: Research on the application of the Think Pair Share (TPS learning model,learning achievement
PENERAPAN STRATEGI PEMBELAJARAN AKTIF TIPE BENAR SALAH BERANTAI UNTUK MENINGKATKAN PRESTASI BELAJAR SISWA PADA POKOK BAHASAN TATA NAMA SENYAWA DAN PERSAMAAN REAKSI SEDERHANA DI KELAS X SMA NEGERI 11 PEKANBARU Resta Andria Putri; Maria Erna; Abdullah Abdullah
Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan Vol 1, No 2 (2014): Wisuda Oktober Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan

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Abstract: Research about application of active learning true false chain strategy has been done to know the improvement of student’s learning achievement at compounds nomenclature and chemical reaction equation subject in SMAN 11 Pekanbaru. This research was quasi experimental with pretest-posttest design. The sample consist of two classes, class X.10 as the experiment class and class X.9 as the control class that randomly selected after testing normality and homogeneity test. Active learning true false chain strategy applied in X.10. Data analysis technique used t-test. Results of data processing obtained tcount>ttable (2,81>1,67). It means the application of active learning true false chain strategy is able to improve the student’s learning achievement in the subject of compounds nomenclature and chemical reaction equation in SMAN 11 Pekanbaru. The result of normalized gain (N-gain) of experiment class is 0,75 as the high category.Key words: True false chain, Learning achievement, Compounds nomenclature and chemical reaction equationWisuda Oktober
PENERAPAN STRATEGI PEMBELAJARAN AKTIF TIPE PREDICT-OBSERVE-EXPLAIN (POE) UNTUK MENINGKATKAN PRESTASI BELAJAR PESERTA DIDIK PADA POKOK BAHASAN KOLOID DI KELAS XI MIA SMA NEGERI 1 PEKANBARU Nurlaili Qodriyah; Maria Erna; Roza Linda
Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan Vol 4, No 2 (2017): Wisuda Oktober 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan

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Abstract: The research about implementation active learning Predict-Observe-Explain (POE) strategy to improve students learning achievement on the colloid subject at the class XI MIA SMAN 1 Pekanbaru have been done. The research was a form of experimental research with the design Randomized Control Group Pretest-Posttest. The sample consists of two classes, class XI MIA 9 as the experimental class and class XI MIA 5 as the control class is determined randomly after normality test and homogeneity test. Experimental class was implied of active learning Predict-Observe-Explain (POE) strategy while the control class didn’t imply of active learning Predict-Observe-Explain (POE) strategy. Data analysis technique used is the t-test. Based on the results of data processing obtained tcount > ttable is 3,47 > 1,67, its means that the implementation of active learning Predict-Observe-Explain (POE) strategy can improve students learning achievement on the colloid subject at the class XI MIA SMAN 1 Pekanbaru. Categories of learning achievement of student amount 0,80 with the high categories.Key words: Active Learning Predict-Observe-Explain (POE) Strategy, Learning Achievement, Colloid
PENERAPAN MODEL PEMBELAJARAN NOVICK UNTUK MENINGKATKAN KEMAMPUAN BERPIKIR KRITIS PESERTA DIDIK PADA POKOK BAHASAN LAJU REAKSI DI KELAS XI MIA MA DAREL HIKMAH PEKANBARU Fitria Nurhidayah; Maria Erna; Asmadi M.Noer
Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan VOL 6 : EDISI 1 JANUARI-JUNI 2019
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan

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Abstract : The purpose of this research is to examine applying Novick learning model to improve students’ crtical thinking skills on the subject of reaction rates. The research method used the quasi-experimental with the Randomized Control Group Pretest-Posttest Design. The population in this study were all students of class XI MIA MA Darel Hikmah Pekanbaru in 2018/2019 academic year consisted of 3 classes, and 2 classes random samples was selected, XI MIA 1 as the experimental class and XI MIA 3 as control class. The research instrument are question of reaction rate based on indicators of critical thinking skills. Based of result hypothesis test using the t-test with α = 0.05 obtained tcount> ttable (2,95> 2,02). Based on these results it can be concluded that the application of the Novick learning model can improve students' critical thinking skills on the subject of the reaction rate in class XI MIA MA Darel Hikmah Pekanbaru.Keywords : Novick learning model, critical thinking skills, reaction rates.
PENGARUH PENAMBAHAN RAGI (Saccaromyces cerevesiae) DAN JUMLAH LUBANG KOTAK PADA FERMENTASI BUAH KAKAO (Theobroma cacao L) TERHADAP MUTU BIJI KAKAO KERING wenceslaus hari kristanto; Tamrin .; Maria Erna
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 6, No 1 (2017)
Publisher : The University of Lampung

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The high production of cocoa in Lampung has not been balanced with the good postharvest handling. The lack of post-harvest handling on the fermentation process causesthe low quality of cocoa Nib. The farmers did not do the fermentation process due to its time. This research aims to determine the effect of adding yeast (Saccaromyces cerevesiae) and the number of holes in the box of fermented cocoa (Theobroma cacao L.) on the quality of dried cocoa beans according to National Standardization. The materials used were cocoa fruit of mulia variety, Saccaromyces cerevesiae and fermentation box (26 x 25 x 23 cm). This research was designed with the RAK Factorial. The first factor was yeast additions (3 grams and 5 grams) and the second factor was the number of holes in the box (10, 20 and 30) which divided into three groups. The measured parameters were temperature, pH, water content, number of seeds per 100 grams, fat content, and cut test. The data was processed using analysis of variance (ANOVA) and LSD for further testing. The result of ANOVA showed that the diversity of the group, addition interaction of yeast and the number of holes in the box was not significant to affect all parameters. The factor of adding yeast affected the temperature, Cut test results and fat content while the number of holes factors affectd the cut test results and fat content. Based on these results, the amount of yeast addition was 5 grams and the best number of holes of fermentation box was 30 holes.Keywords: Cocoa, yeast addition, number of holes of fermentation box.
Karakteristik Probiotik Minuman Fermentasi Laktat Sari Buah Nanas dengan Variasi Jenis Bakteri Asam Laktat Samsul Rizal; Maria Erna; Fibra Nurainy; Artha Regina Tambunan
Jurnal Kimia Terapan Indonesia Vol 18, No 01 (2016)
Publisher : Research Center for Chemistry - LIPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (110.99 KB) | DOI: 10.14203/jkti.v18i01.41

Abstract

Pangan fungsional adalah pangan yang dikonsumsi sebagai diet biasa,memiliki efek fisiologis, dan dapat mengurangi efek dari penyakit kronis.Salah satunya adalah minuman probiotik. Minuman probiotik yang telahdikenal secara luas selama ini diproduksi dengan menggunakan susu sapisehingga relatif mahal harganya. Penggunaan bahan baku alternatif sepertisari buah nanas diperlukan untuk menghasilkan produk minuman probiotikyang lebih terjangkau namun memiliki kualitas yang baik. Tujuan daripenelitian ini adalah untuk mempelajari pengaruh jenis Bakteri Asam Laktat(BAL) terhadap karakteristik minuman probiotik sari buah nanas, danmendapatkan jenis BAL terbaik yang menghasilkan karakteristik probiotikterbaik dari minuman fermentasi laktat sari buah nanas. Penelitian inimenggunakan metode eksploratif dalam perlakuan tunggal jenis BAL:Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus casei, danStreptococcus thermophilus sebagai inokulum uji. Data yang diperolehdianalisis dengan menggunakan Beda Nyata Terkecil pada 1% dan 5%.Perlakuan yang diamati adalah nilai pH, asam laktat total, jumlah BAL,ketahanan terhadap pH asam (2,5), dan uji aktivitas antagonis terhadapbakteri patogen. Hasil penelitian menunjukkan bahwa strain terbaik yangmenghasilkan minuman probiotik yang memenuhi syarat sebagai kriteriaprobiotik adalah Lactobacillus casei. Minuman probiotik yang dihasilkanoleh Lactobacillus casei memiliki nilai pH 3,54; total asam laktat 3,45; danjumlah BAL 1,1x1010 cfu/mL, selisih antara log jumlah koloni pada pH asamdan kontrol adalah 5,67 cfu/mL; dan aktivitas antagonis terhadap bakteripatogen Bacillus cereus adalah 13,97 mm2 (tertinggi).
The Effectiveness of Collaborative Learning Throughtechniques on Group Investigation and Think Pair Share Students' Critical Thinking Ability on Chemical Equilibrium Material Fajrina Fauzi; Maria Erna; Roza Linda
Journal of Educational Sciences Vol 5, No 1: January 2021
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (547.25 KB) | DOI: 10.31258/jes.5.1.p.198-208

Abstract

The purpose of this study was to determine the differences in the improvement of students' thinking skills using collaborative learning techniques Think-Pair-Share and Group Investigation. The research used was a quasi-experimental research design with non equivalent control posttest design. The data collection technique used critical thinking skills questions consisting of 5 essay test questions. Based on the research results of hypothesis testing using paired simple t-test , the results obtained were sig (2-tailed) <0.05, which means that collaborative learning of GI and TPS techniques is effective on critical thinking skills than the control class. Hypothesis testing is to see significant differences between collaborative learning. TPS and GI techniques used independent sample t-test and the results obtained were sig (2-tailed) <0.05, which means that there is a significant difference between collaborative learning of GI and TPS techniques on critical thinking skills. For the average percentage of critical thinking skills in the collaborative learning class, the Think-Pair-Share technique is 80.57% and Group Investigation is 76.73%, and in the control class it is 68.45%, which means the application of collaborative learning techniques Think-Pair- Share is more effectively used in improving students' critical thinking skills on chemical equilibrium material.
Formulasi kacang koro pedang (Canavalia ensiformis) dan kacang kedelai (Glycine max L.) terhadap total kapang, total khamir, dan sifat sensori tempe mosaccha Formulation of jack beans (Canavalia ensiformis) and soybeans (Glycine max L.) on total molds, total yeasts, and sensory properties of mosaccha tempeh Annisa Syamsiana; Samsul Rizal; Maria Erna; Sussi Astuti
Jurnal Agroindustri Berkelanjutan Vol 3, No 2 (2024)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v3i2.10033

Abstract

The level of local legume consumption in Indonesia is low. One way to increase it is through food diversification by creating modified tempeh from non-soybeans. Jack bean can be used as an additional raw material in soy tempeh production because it has a nutritional content almost comparable to soybeans. This research aims to determine the formulation of jack beans and soybeans with the addition of the best variation of mosaccha tempeh yeast concentration. The research consists of two factors: the first factor is the formulation ratio of jack beans to soybeans (K), which includes 0%:100% (K1), 25%:75% (K2), 50%:50% (K3), 75%:25% (K4), and 100%:0% (K5) by weight; the second factor is the concentration of mosaccha tempeh yeast (R), which includes 0.2% (R1), 0.4% (R2), and raprima yeast (control) at 0.2% (R3) by weight. The observation parameters are total mold, total yeast, sensory properties (color, aroma, texture, taste, and overall acceptance), beta-glucan content, protein content, fat content, moisture content, ash content, crude fiber content, and carbohydrate content. The results show that the best treatment was 75% jack beans and 25% soybeans with the addition of 0.4% mosaccha yeast (K4R2), based on effectiveness index results with total mold count of 6.93 Log CFU/g; total yeast count of 8.76 Log CFU/g; color score of 4 (white with mycelium covering almost the entire surface of the tempeh); aroma score of 4 (distinct tempeh smell, slightly rancid, sweet); texture score of 4 (compact, easy to slice); taste score of 4 (liked); overall acceptance score of 3 (somewhat liked); beta-glucan content of 0.941%; protein content of 33.31%; fat content of 8.66%; moisture content of 68.74%; ash content of 1.52%; crude fiber content of 2.09%; and carbohydrate content of 14.72%.Keywords: jack beans, mosaccha yeast, soybeans, tempeh AbstrakTingkat konsumsi kacang-kacangan lokal di Indonesia rendah. Salah satu cara untuk meningkatkannya adalah diversifikasi pangan dengan cara membuat tempe modifikasi dari kacang non-kedelai. Kacang koro pedang dapat digunakan sebagai bahan baku tambahan dalam pembuatan tempe kedelai karena memiliki kandungan gizi yang hampir sama dengan kacang kedelai. Penelitian ini bertujuan untuk mengetahui formulasi kacang koro pedang dan kacang kedelai dengan penambahan variasi konsentrasi ragi tempe mosaccha terbaik. Penelitian terdiri dari dua faktor, faktor pertama adalah formulasi perbandingan kacang koro pedang dan kacang kedelai (K) yaitu 0%:100% (K1), 25%:75% (K2), 50%:50% (K3), 75%:25% (K4), 100%: 0% (K5) b/b dan faktor kedua adalah konsentrasi ragi tempe mosaccha (R) yaitu 0,2% (R1) dan 0,4% (R2) serta ragi raprima (kontrol) 0,2% (R3) b/b. Parameter pengamatan adalah total kapang, total khamir, sifat sensori (warna, aroma, tekstur, rasa, dan penerimaan keseluruhan), kadar beta-glukan, kadar protein, kadar lemak, kadar air, kadar abu, kadar serat kasar, dan kadar karbohidrat. Hasil penelitian menunjukkan bahwa perlakuan terbaik 75% koro pedang : 25% kedelai dengan penambahan ragi mosaccha 0,4% (K4R2) berdasarkan hasil indeks efektivitas dengan jumlah total kapang 6,93 Log CFU/g; jumlah total khamir 8,76 Log CFU/g; skor warna 4 (putih dan miselium menyelimuti hampir seluruh permukaan tempe); skor aroma 4 (khas tempe sedikit langu, harum manis); skor tekstur 4 (kompak, mudah diiris); skor rasa 4 (suka); skor penerimaan keseluruhan 3 (agak suka); kadar beta-glukan 0,941%; kadar protein 33,31%, kadar lemak 8,66%; kadar air 68,74%, kadar abu 1,52%; kadar serat kasar 2,09%; kadar karbohidrat 14,72%. Kata kunci: kacang kedelai, kacang koro pedang, ragi mosaccha, tempe
Co-Authors Abdullah &#039; Abdullah Abdullah Ade Achmadi Annisa Syamsiana Artha Regina Tambunan Asmadi M.Noer Chadmelia Igga Mustika Diana Tejawati Efriyeldi, Efriyeldi Elva Yasmi Erviyenni &#039; Erviyenni Erviyenni Esa Oktafiyanti Gea Fajrina Fauzi Fibra Nurainy Fitria Nurhidayah Herdini , Herdini Ida Ayu Putu Sri Widnyani Jimmi Copriady Kurniaty Utami Lani Marlisa Leo F Manalu M A Chozin Martina Eka Desvita Miftahnur Hasanah Nurlaili Qodriyah Putri Qori Utami R Usman Rery R. Usman Rery Rahmad Zuhri Rasmiwetti &#039; Rasmiwetti Rasmiwetti Resta Andria Putri Rezki Hidayat Rini &#039; Ririn Marcella Roy Naldo Roza Linda Selly marcella Silvi Ramadhani Siti Aica Sri Haryati Susilawati Susilawati Sussi Astuti Tamrin, Tamrin Tsurayya Zhafirah Umi Laeliyah Vivin Desvionita wenceslaus hari kristanto Winda Sihotang Yeli Hartuti Yeni Fitri Yana