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Irwan Said
Chemistry Study Program, Mathematics And Sciences Division, Faculty Of Teacher Training And Education, Tadulako University, Palu, Mantikulore, 94148, Indonesia
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Pengaruh Media Pembelajaran E-Modul terhadap Hasil Belajar Siswa pada Materi Kelarutan dan Hasil Kali Kelarutan Reni Reni; Ratman Ratman; Irwan Said; Siti Aminah
Journal of Education Research Vol. 7 No. 2 (2026)
Publisher : Perkumpulan Pengelola Jurnal PAUD Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37985/jer.v7i2.3778

Abstract

Perkembangan teknologi dalam bidang pendidikan mendorong pemanfaatan media pembelajaran yang inovatif dan interaktif untuk meningkatkan kualitas proses pembelajaran. Salah satu materi kimia yang sering dianggap sulit oleh siswa adalah Kelarutan dan Hasil Kali Kelarutan (Ksp) karena konsepnya bersifat abstrak dan memerlukan pemahaman yang mendalam. Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan media pembelajaran E-Modul terhadap hasil belajar siswa kelas XI SMA Negeri 2 Sigi pada materi Kelarutan dan Hasil Kali Kelarutan. Penelitian menggunakan pendekatan kuantitatif dengan desain kuasi eksperimen berupa pretest-posttest control group design. Sampel penelitian berjumlah 65siswa yang dipilih melalui teknik purposive sampling, terdiri atas 31 siswa pada kelas eksperimen yang menggunakan E-Modul dan 34siswa pada kelas kontrol yang menggunakan buku paket. Data diperoleh melalui tes hasil belajar yang diberikan sebelum dan sesudah perlakuan. Hasil penelitian menunjukkan bahwa rata-rata nilai posttest kelas eksperimen lebih tinggi dibandingkan kelas kontrol. Uji hipotesis menghasilkan nilai signifikansi 0,001 (p < 0,05), yang menunjukkan bahwa penggunaan E-Modul berpengaruh signifikan terhadap hasil belajar siswa. Analisis ukuran efek juga menunjukkan pengaruh yang besar, sehingga E-Modul terbukti efektif dalam meningkatkan hasil belajar siswa.
Analisis Proksimat Pada Bolu Kukus Dari Tepung Biji Durian Elissandra Bange; Irwan Said; Nurhaeni
JURNAL ILMIAH NUSANTARA Vol. 3 No. 1 (2026): Jurnal Ilmiah Nusantara Januari 2026
Publisher : CV. KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jinu.v3i1.7737

Abstract

Steamed sponge cake is a popular traditional snack widely enjoyed by the public. Generally, steamed sponge cake is made from wheat flour, which contains high carbohydrate levels. In this food product, the high carbohydrate content leads to rapid carbohydrate digestion, causing an increase in blood sugar levels, which is not beneficial for health. Therefore, this research formulated durian seed flour and cornstarch in a 50:50 ratio, which was the best formulation from previous organoleptic tests. Durian seeds were processed into durian seed flour, which has a highly beneficial nutritional content for health. The objectives of this study were to determine the carbohydrate, protein, and fat content and to utilize the research results as a learning medium in the form of a poster. In this study, three treatment repetitions were conducted for each test under the same conditions. Carbohydrate content was determined using the UV-VIS spectrophotometry method at a wavelength of 460 nm, protein content was determined using the micro-Kjeldahl method, and fat content was determined using the Soxhlet extraction method. The results obtained in this study showed that the proximate nutritional content of the steamed sponge cake was 44.0102% carbohydrate, 28% protein, and 23.01% fat. With a sufficiently high fiber content, the resulting glycemic index can be categorized as low, thus it can be used to meet the needs of individuals with DMT-2.
Proximate Composition Study of Biscuits from Durian (Durio Zibethinus Murr.) Seed Flour as Food Innovation Andi C. D. Pati; Irwan Said; Purnama Ningsih; Sitti Aminah; Sri Mulyani
Jurnal Akademika Kimia Vol. 14 No. 2 (2025)
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/j24775185.2025.v14.i2.pp97-102

Abstract

Biscuits are one of the most popular snacks for the public, with the primary raw material being wheat flour. However, the high dependence on wheat flour encourages the need to find alternative ingredients that are more diverse and have high nutritional value. This study aims to analyze the proximate content (carbohydrate, protein, and fat) of biscuits made from durian seed flour (TBD), which is compared with cornstarch (TM) and wheat flour (TT). Proximate analysis methods included UV-Vis spectrophotometry for carbohydrate analysis, the Kjeldahl protein method, and Soxhlet fat extraction. The formulations used consisted of: F1 (100% TBD), F2 (100% TM), F3 (50% TBD:50% TM), and F4 (50% TT:50% TM). The results showed that the highest carbohydrate content was found in F1 at 70.07%, while the highest protein content in F4 at 13.65%. The highest fat content was found in F2 at 21.69%. The best formulation was obtained in F3 (50% TBD:50% TM) because it has a balanced nutritional composition and potential as a functional food product, especially for people with diabetes. In addition, this biscuit product has the potential as a contextual learning medium in food science and nutrition, especially in introducing proximate concepts and utilizing tropical fruit seed waste.
Co-Authors Abdul Munir Abdul Rasyid Jalil Agustin Tiwow Ahmad Idris Alfiani Alfiani Anang Wahid M.Diah Andi C. D. Pati Andi Pangeran Ayu Lestari Baharuddin Hamzah Baharuddin Hamzah Daud Karel Walanda Denny Nugroho Sugianto Dessy Amalia Lubis Dg Masese Faradilla Eka Widyasari Elissandra Bange Ferdiansyah Ferdiansyah Fitriani Mandasari Haira Haira Hasma Ham Ibrahim Ibrahim Ishak Ishak Jamaludin M Sakung Mega Sofyana Latunda Melisa Arsad Minarni Rama Jura Minarni Rama Jura Mohamad Tofan Muhammad Zainuri Ni Nyoman Suciani Nizar Nizar Nur Taufik Syamsudin Nurhaeni Poppy Fitra Wahyuni Purnama Ningsih Putri Hasanah Ratman Ratman Reni Reni Rezki Rezki Rukmawati Rukmawati Saida M. Oden Tau Samsurizal, M. Sulaeman Siti Aminah Siti Masita Sitti Aminah Sri Hastuti Virgianti Pulukadang Sri M. Sabang Sri Mulyani Suherman Suherman Suherman Suherman Suherman Suherman Supriadi Supriadi