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All Journal Jurnal Penelitian Pendidikan IPA (JPPIPA) Journal of Humanities and Social Studies Jurnal Ilmiah Mandala Education (JIME) JISIP: Jurnal Ilmu Sosial dan Pendidikan JIIP (Jurnal Ilmiah Ilmu Pendidikan) Bima Abdi: Jurnal Pengabdian Masyarakat Oryza : Jurnal Pendidikan Biologi Jurnal Pendidikan Ilmu Pengetahuan Alam (JP-IPA) Edu Sociata : Jurnal Pendidikan Sosiologi JOMPA ABDI: Jurnal Pengabdian Masyarakat JUSTER: Jurnal Sains dan Terapan Edubiotik : Jurnal Pendidikan, Biologi dan Terapan
Nikman Azmin
Prodi S2 Biosain PPs UNS
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Physics Social Sciences Other

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Development of a digital pocket book. It is based on Dompu cultural ethnoscience "Ngahi Rawi Pahu." The goal is to strengthen 21st-century science skills. Sugmawati, Devia; Istiqamah, Nurul; Azmin, Nikman
Jurnal Penelitian Pendidikan IPA Vol 11 No 11 (2025): November: In Progress
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v11i11.12596

Abstract

The purpose of this research is to develop a digital pocket book media based on Dompu cultural ethnoscience to strengthen 21st century science skills, which include critical thinking, creative, collaborative, and communication skills. The research method uses Research and Development (R&D) model with Addie step adaptation. Stages of research: needs analysis through interviews and observations on teachers and Junior High School students; digital pocket book content design with integration of local science and culture materials; product development through Android-based software; limited trials and revisions; and evaluation of media effectiveness. Semi-structured interview data collection techniques, participatory observation, media and material validation questionnaires, and student science skills tests. Quantitative descriptive data analysis for validation data and effectiveness tests, and qualitative analysis for interview and observation data. The results showed that the digital pocket book media has a very high feasibility rate, with a validation score of 92.5% and 94.0% material expert media expert. A trial of 60 students showed significant improvements in 21st century science skills, with an average pretest score of 63.4 and posttest of 86.7. Analysis of paired t-tests resulted in a value of t = 14.52 (p < 0.001), showing significant differences before and after the use of media.
Efektivitas Fermentasi Rhizopus oligosporus Terhadap Peningkatan Protein Bonggol dan Bekatul Jagung Serta Aplikasinya Pada Produk Pangan Fungsional Ekahidyatullah, M.; Ariyansyah, Ariyansyah; Nasir, Muh.; Azmin, Nikman; Awalnurrahman, Radhinan; Juryatina, Juryatina
ORYZA: Jurnal Pendidikan Biologi Vol 14 No 2 (2025): ORYZA: Jurnal Pendidikan Biologi
Publisher : Program Studi Pendidikan Biologi STKIP Bima

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33627/oz.v14i2.3944

Abstract

Stunting tetap menjadi masalah kesehatan utama di Indonesia, termasuk Kabupaten Bima (36,7% pada 2023). Keterbatasan akses protein hewani mendorong pemanfaatan sumber lokal seperti bonggol dan bekatul jagung yang kaya serat dan dapat ditingkatkan nilai gizinya melalui fermentasi. Penelitian ini mengevaluasi pengaruh fermentasi Rhizopus oligosporus terhadap kadar protein residu jagung serta aplikasinya dalam produk pangan fungsional. Desain penelitian menggunakan pre–post test dengan fermentasi padat selama tiga hari pada suhu 30 ± 2 °C. Kadar protein dianalisis dengan metode Kjeldahl, sedangkan mutu sensoris dan stabilitas produk diuji oleh panelis masyarakat. Kadar protein meningkat signifikan dari 6,8 ± 0,3% menjadi 9,1 ± 0,4% bobot kering. Kukis berbahan hasil fermentasi mengandung 8,0 ± 0,3% protein, tetap lebih tinggi dibanding bahan awal pra-fermentasi. Uji sensoris menunjukkan penerimaan moderat (skor keseluruhan 5,9/9), dengan rasa memperoleh nilai tertinggi. Selama penyimpanan tujuh hari, stabilitas produk menurun ditandai perubahan warna, tekstur lebih keras, kenaikan kadar air, dan jumlah mikroba, namun tetap dalam batas aman. Penelitian ini menegaskan bahwa fermentasi residu jagung dengan R. oligosporus mampu meningkatkan kualitas gizi dan berpotensi dikembangkan menjadi pangan fungsional terjangkau untuk mendukung program penurunan stunting secara lokal dan berkelanjutan.
Co-Authors Abdul Muhaimin, Abdul Agustiarrahman, Agustiarrahman Alayda, Dinda Amin, Nur Syariful Amiruddin Amiruddin Andang, Andang Andi Syafriansyah Anita Rahmawati Arifuddin Arifuddin Ariyansyah Ariyansyah, Ariyansyah aswadin, aswadin Awalnurrahman, Radhinan Azhar Azhar Bakhtiar Bakhtiar eka rahmawati Ekahidayatullah, M. Ekahidyatullah, M. Elsa Raihana Fahruddin Fahruddin Fardila, Mita Fauzi, Azra Ferawati Ferawati Fitriani Halmawati, Mita HARTATI Hartati Hartati Haryati Haryati Imammuddin, Muh. Rukhi Irma Rubianti Irmansah Irmansah Istiqamah, Nurul Jebaru, Yakub Juryatina, Juryatina Kamullah, Kamullah Londa, Ratu M. Natsir Magfirah Perkasa Mas’anah MMSI Irfan ,S. Kom Muchlis Muchlis Muh. Nasir Muhammad Farid Muhammad Irwansyah, Muhammad Mutmainnah, Putri nasir, muh Nehru Nehru Nehru Ningsih, Flamita Putri Nita Nita Nurbayan, ST Nurbayan, St. Nurhijriah, Nurhijriah Nurnazmi, Nurnazmi Nurrahmania, Nurrahmania Nurwasila, Nurwasila Putra, Anggar Ramndana, Ramndana Ruslan Ruslan Sandi, Ahmad Sitaman, Sitaman Sry Agustina Sugmawati, Devia Suhartin, Suhartin Sukarni Sukarni Sukarni Syaifullah Syaifullah Syaifullah Syaifullah