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All Journal EJIP BIOL Jurnal Kreatif Tadulako Online Bioedukasi: Jurnal Pendidikan Biologi Jurnal Riset Pendidikan MIPA ABSYARA: Jurnal Pengabdian Pada Masyarakat
Amram Rede, Amram
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Education Engineering Environmental Science Library & Information Science Mathematics Other

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Berpikir Kreatif dan Motivasi Belajar Pada Pembelajaran Menggunakan Problem Based Learning Shamdas, Gamar B. N.; Rede, Amram; Bustamin, Bustamin
Jurnal Kreatif Online Vol 8, No 4 (2020): Jurnal Kreatif Online
Publisher : Jurnal Kreatif Online

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Abstract

Problem-based Learning (PBL) is a learning method that can change the behavior of students who passively receive information to actively seek information. However, the implementation of PBL is not in accordance to its character, causing boring learning conditions, as happened in Grade VII students of SMP Negeri 4 Palu in science subject. The purpose of this research was to improve students' creative thinking and learning motivation through the implementation of PBL in science subject in Grade VII of SMP Negeri 4 Palu. This research used a quasi-experimental method with quantitative and qualitative approaches. The research design was a pretest-posttest control group design. The sample of two classes with a total of 55 students, namely one experimental class (26 students) and one control class (29 students). Quantitative data for creative thinking variable were obtained by distributing tests and qualitative data and for learning motivation variable were obtained through questionnaires. Quantitative data were analyzed using non-parametric statistics (Mann-Whitney test) and qualitative data using the Percentage Mean Value formula. The quantitative research results show Asimp. Sig. (2-tailed)= 0.382 (>0.05). This means that H1 is rejected and H0 is accepted, which means there is no differences in the way students think creatively in the control class and the experimental class in science learning. The results of qualitative research show that students' learning motivation in the control class and the experimental class are both included in the very good criteria with the percentage in the range of 90.3% - 90.8%.
Inovasi pembuatan Cassava Crackers berbahan Ubi Kayu pada kelompok home industri kue di desa Toaya Vunta Kecamatan Sindue Kundera, I Nengah; Rede, Amram; Rauf, Abd
ABSYARA: Jurnal Pengabdian Pada Masayarakat Vol 3 No 1 (2022): ABSYARA: Jurnal Pengabdian Pada Masyarakat
Publisher : Universitas Hamzanwadi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29408/ab.v3i1.4825

Abstract

Many carbohydrates are produced from the Cassava plant (Manihot esculenta Crantz) and have an essential role for humans. Cassava is used not only as a food source but also as industrial raw material, ethanol, and animal feed. To avoid the rapid deterioration of post-harvest Cassava products, Casava is very potential to be developed into various processed products and industrial raw materials. The development of the snack or snack industry has proliferated, both in type, taste, and packaging. The results of interviews conducted by a service team with the home industry Cake group in Toaya Vunta village showed that many cassava plants still have not been used optimally. This service aims to provide training and mentoring workshops on making Cassava crackers (Cassava crackers) of various flavors to mothers of the home cake industry group in Toaya Vunta village. Through the community service program, the Toaya Vunta village home industry group can be assisted in training and workshops to manufacture more modern Cassava chips with different flavors to improve their knowledge and skills. The method in this activity is to use the method of lectures, demonstrations, discussions, practices, and observations, which are the results of the activities. This activity has three stages: material presentation, direct practical assistance in making cassava chips, and the packaging process. The results of this service can improve the knowledge and skills of the home industry group of mothers in making cassava chips with various flavors. Based on these results, it is hoped that it can improve the family economy as well as support the development of creative economy businesses and community empowerment in Toaya Vunta village
Co-Authors Abd Rauf Amiruddin Kasim Amuntu, Santje Andi Tanra Tellu Bilatu, Nurlinda Bustamin Bustamin Gamar Binti Non Shamdas I Nengah Kundera I Wayan Darmadi Indarini Dwi Pursitasari Lamuke, Siti Rosima I. Marungkil Pasaribu Masyita Masyita Mohammad Jamhari Paulus Hengky Abram Putri Rachmawati, Putri Rugaiyah Sadriani, Sadriani Saiyan, Kamir Apoka Tasriah, Tasriah Wardani, Randi Kusuma