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Indrati Kusumaningrum, Indrati
Universitas Negeri Padang
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Development of Branching Programmed Learning Media for Science Subjects Anesia, Anesia; Kusumaningrum, Indrati; Jasrial, Jasrial; Darmansyah, Darmansyah
Jurnal Penelitian Pendidikan IPA Vol 9 No 9 (2023): September
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v9i9.4403

Abstract

The background of this study is the results of observations on science learning at MTsN 3 Tanjung Jabung Barat, which show that the science learning process has not been able to create effective learning activities to obtain essential competencies, and the learning resources used are not enough to motivate students and support the content in explaining science concepts. The study aims to develop branching programmed learning media, which can increase the motivation and learning outcomes of class VIII MTs students for science subjects on the topic of vibrations, waves and sound. This type of research is development research that refers to the ADDIE model. The results show that the branching programmed learning media in science subjects has met the valid, practical, and effective criteria in increasing the experimental group's average value of learning outcomes by 85.37. In contrast, the control group obtained a mean score of 73.89. The results of hypothesis testing at a significant level of É‘ 0.05 show t count 5,484 > t table 2,007 which means there are significant differences in the average value of learning outcomes between the control and experimental group. Based on the results of research, the branching programmed learning media meets the valid, practical, and effective criteria to be used as a learning resource for science subjects.
Development of E-Modules Based on 5E Instructional Models in Chemistry Rahma, Siti; Effendi, Z. Mawardi; Zuwirna; Kusumaningrum, Indrati; Yeni J., Fetri
Jurnal Penelitian Pendidikan IPA Vol 9 No 8 (2023): August
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v9i8.4518

Abstract

Information technology in education opens up new opportunities to enhance learning in schools. The learning media that can be used is e-module, which is an interactive and flexible digital learning resource. This study aimed to develop an e-module based on the 5E instructional model in class XI chemistry at SMA. The development method used is 4D. Identify the needs and objectives of class XI chemistry learning. Furthermore, the structure and content of the e-module is prepared based on the 5E instructional model, namely: engage, explore, explain, elaborate, and evaluate. At the development stage, the e-module is designed and developed by taking into account the principles of instructional design that are in accordance with the characteristics of learning chemistry. E-modules are also equipped with multimedia, interactive simulations, practice questions, and automatic assessments to facilitate interactive learning. After the e-module has been developed, the implementation phase is carried out by testing the e-module in a sample group of class XI students in a high school. Furthermore, an evaluation of the effectiveness of the e-module was carried out through collecting data from students and teachers regarding the use, use, and satisfaction of the e-module. The results of this study are expected to improve the quality of high school chemistry learning, helping students be more active, creative, and independent in understanding complex chemical concepts. With the use of this e-module, learning is expected to be more interesting, interactive, and effective in achieving learning objectives
Development of an Electronic Module (E-module) Based on Quantum Learning on Living Creatures Classification Material Pitri, Mellia Laura; Zen, Zelhendri; Kusumaningrum, Indrati; Yeni J, Fetri
Jurnal Penelitian Pendidikan IPA Vol 9 No SpecialIssue (2023): UNRAM journals and research based on science education, science applic
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v9iSpecialIssue.6376

Abstract

The aim of this research is to develop a quantum learning-based e-module for class VII SMP science subjects, especially material on the classification of living things. The type of research is development research (Research and Development) with the ADDIE development model. The research development procedure consists of 5 stages: Analyze, Design, Development, Implementation, and Evaluation. Validity testing of electronic module products is carried out by 3 validators, namely 1 media validator, 1 material validator, 1 language validator. The practicality test was carried out on 1 educator and 31 students with the aim of finding out the practicality of the product being developed. The data collection tool is a questionnaire. The results of the media expert validity test were 75% in the valid category, the material expert validity test was 89.7% in the valid category, and the language validity test was 96.7% in the valid category. The results of the practicality test for educators were 79% in the practical category and the practicality test results for students were 82% in the very practical category. The effectiveness test used the t-test, the calculated t-value was 16.17. Meanwhile the t-table is 1.697, then (16.17>1.697). The calculation concluded that there was a significant difference between the pre-test and post-test. Based on the results of validity, practicality and effectiveness tests, it was concluded that the Quantum Learning-based electronic module (e-module) was suitable for use in the learning process for class VII middle school class VII material on the classification of living creatures.
Pemanfaatan kepala dan tulang ikan bawis (Siganus canaliculatus) pada pengolahan kerupuk: Utilization of head and bones in the processing of white-spotted spinefoot (Siganus canaliculatus) fish crackers Lestari, Vinna; Kusumaningrum, Indrati; Zuraida, Ita; Diachanty, Seftylia; Pamungkas, Bagus Fajar
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 27 No. 1 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(1)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v27i1.45014

Abstract

Kepala dan tulang ikan bawis (Siganus canaliculatus) merupakan hasil samping yang berpotensi dimanfaatkan sebagai bahan baku produk kerupuk. Penelitian ini bertujuan untuk menentukan pengaruh substitusi kepala dan tulang ikan bawis pada pengolahan kerupuk berdasarkan tingkat penerimaan konsumen dan karakteristik fisikokimianya. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan perlakuan persentase substitusi kepala dan tulang lumat (KTL) terhadap daging, yaitu 0, 10, 20, 30, 40, dan 50% dengan 3 kali ulangan. Tingkat penerimaan konsumen menggunakan uji hedonik dengan parameter warna, aroma, rasa, kerenyahan, dan keseluruhan, sedangkan karakteristik fisikokimia meliputi tingkat pengembangan, higroskopisitas, kadar air, kadar abu, kadar protein, dan kadar lemak. Hasil penelitian menunjukkan pemanfaatan kepala dan tulang ikan bawis 10-50% disukai konsumen dan tidak berbeda nyata dengan kontrol, kecuali parameter kerenyahan panelis menyukai kerupuk dengan substitusi kepala tulang lumat 10% dan 50%. Parameter fisikokimia tingkat higroskopisitas dan tingkat pengembangan kerupuk dengan substitusi kepala tulang lumat 10% menghasilkan nilai tertinggi. Substitusi kepala tulang lumat pada kerupuk ikan bawis tidak berpengaruh nyata terhadap kadar air namun mampu meningkatkan kandungan mineralnya.
Karakteristik fisikokimia serbuk minuman jahe merah instan dengan penambahan rumput laut (Kappaphycus alvarezii): Physicochemical characteristics of instant red ginger beverage powder with the addition of seaweed (Kappaphycus alvarezii) Afdhaliah, Nurul; Kusumaningrum, Indrati; Zuraida, Ita
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 27 No. 3 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(3)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v27i3.47028

Abstract

Minuman jahe merah (Zingiber officinale var. Rubrum) sebagai penghangat tubuh memiliki nilai fungsional lain dengan menambahkan Kappaphycus alvarezii sebagai sumber serat. Tujuan penelitian ini untuk menentukan pengaruh penambahan rumput laut K. alvarezii terhadap karakteristik fisikokimia dan penerimaan konsumen minuman jahe merah instan. Rancangan percobaan yang digunakan adalah rancangan acak lengkap (RAL) dengan perlakuan penambahan persentase bubur rumput laut (0, 20, 40, 60, dan 80%) terhadap rendemen, viskositas, derajat putih, daya larut, komposisi kimia, pH, dan uji hedonik. Hasil penelitian menunjukkan bahwa penambahan K. alvarezii tidak berpengaruh nyata (p>0,05) terhadap nilai kesukaan panelis pada aroma, rasa, dan kekentalan kecuali warna, namun berpengaruh nyata (p<0,05) terhadap karakteristik viskositas, daya larut, derajat putih, pH, kadar air, abu, dan serat kasar. Karakteristik fisikokimia serbuk minuman jahe merah K. alvarezii instan, yaitu viskositas 1,3-9,2 cP, derajat putih 64,82-76,82%, daya larut 99,46-99,69%, kadar air 1,33-2,86%, abu 0,41-0,62%, serat kasar 4,15-5,62% dan pH 6,30-7,05. Kadar air dan abu produk memenuhi syarat SNI minuman bubuk. Hasil uji hedonik konsumen meliputi warna 4,20-5,30; aroma 4,20-4,80; rasa 4,37-5,20 dan kekentalan 4,57-5,00.
Physicochemical characteristics of flavor powder of blue swimmer crab (Portunus pelagicus) lemi with maltodextrin addition: Karakteristik fisikokimia flavor bubuk lemi rajungan (Portunus pelagicus) dengan penambahan maltodekstrin Kusumaningrum, Indrati; Afiah, Rahmania Nur; Adhihendra, Brian Gregory
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 28 No. 1 (2025): Jurnal Pengolahan Hasil Perikanan Indonesia 28(1)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v28i1.59919

Abstract

The blue swimmer crab is one of the most important commodities and has high economic value. High export demand is followed by an increase in the volume of by-products, namely semi-solid substances (lemi). Lemi can be used as a flavor, but the product in the market is not optimal. Fillers such as maltodextrin need to be added to improve the flavor characteristics of the powder. This study aimed to determine the best concentration of maltodextrin on the physicochemical characteristics of crab lemi powder flavor. We used a completely randomized design (CRD) to compare the effects of various maltodextrin concentrations (5%, 10%, and 15%) on the yield, cooking loss, bulk density, and proximate composition of the flavor powder. The best concentration was 10% maltodextrin with a 26.68% yield, 73.54% cooking loss, 0.58 g/mL bulk density, 3.14% moisture content, 11.60% ash, 42.40% protein, 11.69% fat, and 31.18% carbohydrate. The addition of maltodextrin to the flavored blue swimmer crab lemi powder has the potential to transform it into a powdered flavoring suitable for a variety of food types.
Nutritional improvement of gluten-free arrowroot biscuits through catfish flour enrichment: Peningkatan gizi biskuit tepung garut bebas gluten melalui penambahan tepung ikan lele Afiah, Rahmania Nur; Kusumaningrum, Indrati
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 28 No. 3 (2025): Jurnal Pengolahan Hasil Perikanan Indonesia 28(3)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v28i3.63072

Abstract

Permintaan produk bebas gluten meningkat seiring meningkatnya kesadaran akan intoleransi dan sensitivitas gluten. Penggunaan tepung alternatif, misalnya umbi lokal dan teknik fortifikasi tepung ikan dapat membantu meningkatkan kandungan gizi produk bebas gluten. Penelitian ini bertujuan untuk menentukan konsentrasi tepung ikan lele terbaik berdasarkan kandungan gizi dan hedonik biskuit berbasis tepung garut. Rancangan acak lengkap (RAL) digunakan dengan empat konsentrasi penambahan tepung ikan lele (0, 2, 4, dan 6%). Analisis yang dilakukan, yaitu uji proksimat, tekstur, warna, dan hedonik. Hasil penelitian menunjukkan bahwa penambahan tepung ikan lele 6% memiliki karakteristik biskuit meliputi kadar air 5,59%; abu 1,63%; protein 8,57%; lemak 28,46%; dan karbohidrat 55,39%. Biskuit dengan penambahan tepung ikan lele 6% merupakan perlakuan terbaik, dengan karakteristik tekstur 3,43 N, warna L* 70,82, a* 2,46, dan b* 37,69 serta memenuhi SNI 2973:2022 untuk parameter protein. Uji hedonik menunjukkan penambahan tepung ikan lele pada biskuit dapat diterima dan disukai oleh panelis. Secara keseluruhan, tepung ikan lele bermanfaat meningkatkan kandungan nutrisi biskuit bebas gluten berbahan dasar tepung garut. Biskuit ini berpotensi menjadi camilan bebas gluten yang bergizi.
EVALUASI PROGRAM PRAKTIK KERJA INDUSTRI JURUSAN TEKNIK KOMPUTER JARINGAN SMK MUHAMMADIYAH 1 PADANG Putra, ZE Ferdi Fauzan; Ridwan, Ridwan; Kusumaningrum, Indrati
Jurnal Pendidikan Teknik dan Vokasional Vol. 2 No. 1 (2016): Jurnal Pendidikan Teknik dan Vokasional
Publisher : LPPM, Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (332.435 KB) | DOI: 10.21009/JPTV.2.1.1

Abstract

Abstrak: Program Prakerin diharapkan bisa menjadi sarana bagi siswa untuk menjadi tenaga kerja yang profesional yang siap mencari jalan keluar dari permasalahan yang dihadapi di kemudian hari. Namun, kondisi dan fakta di lapangan saat ini tidak seperti yang diharapkan. Penelitian ini bertujuan untuk mengevaluasi bagaimana konteks, masukan, proses, dan hasil pada program Praktik Kerja Industri di SMK Muhammadiyah 1 Padang. Jenis penelitian ini adalah penelitian evaluasi dengan model evaluasi CIPP (Context, Input, Process, Product). Metode yang digunakan adalah metode kombinasi (Mixed Method) secara urutan pembuktian. Data kuantitatif dikumpulkan melalui angket sedangkan data kualitatif dikumpulkan melalui wawancara. Hasil penelitian menyimpulkan bahwa program Praktik Kerja Industri SMK Muhammadiyah 1 Padang sudah berada pada kategori baik, namun masih perlu perbaikan dan peningkatan pada komponen proses (process).
Co-Authors Adhihendra, Brian Gregory Afdhaliah, Nurul Afiah, Rahmania Nur Almuis, Almuis Andi Nikhlani Andi Noor Asikin Anesia, Anesia DARMANSYAH . Diachanty, Seftylia Fahmi Rizal Fetri Yeni J Irawan, Irman Ita Zuraida Jasrial Jasrial, Jasrial khusnul khotimah Lestari, Vinna Mulyani, Rizka Pamungkas, Bagus Fajar Pitri, Mellia Laura Putra, ZE Ferdi Fauzan Rakhmayati, Oktavianisa Reni, Zepherina Ridwan, Ridwan Rusdin, Ilmiani Septiana Sulistiawati Siti Rahma Sulistyawati, Septiana Surya, Dwi Agus Ade Yuara, Yunda Permatha Z. Mawardi Effendi Zen, Zelhendri Zuwirna