Article Per Year (5 Year)
p-Index From 2021 - 2026
0.444
P-Index
This Author published in this journals
All Journal Indonesian Journal of Educational Research (IJER) Jurnal Intelek Insan Cendikia
Yusria Yusria
Unknown Affiliation
Religion Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Social Sciences

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Improving Simple Science Ability to Recognize Water Properties in Early Children Fiqi Nurmanda Sari; Yusria Yusria; Huda Huda; Nurmalia Kasmadi; Athena Miranda Adrian
IJER (Indonesian Journal of Educational Research) Vol. 6 No. 1 (2021): IJER Vol 6 No 1 2021
Publisher : Universitas Islam Negeri (UIN) Sulthan Thaha Saifuddin Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (113.184 KB) | DOI: 10.30631/ijer.v6i1.185

Abstract

This research aims to determine the level of success of children's scientific skills before and after being given action through experimental methods for children aged 5-6 years. This type of research is classroom action research (PTK) by having steps including preparation (RPPH), implementing actions, observing / observing, and also reflecting at each meeting. This research was conducted in two cycles. Each stage of the cycle includes planning, implementing, observing and reflecting. The subjects in this study consisted of 12 children including 5 girls and 7 boys. Data collection techniques used were observation, documentation, and interviews. The results of data analysis showed an increase in Pre-cycle, Cycle I, and Cycle II respectively as follows: no child succeeded in achieving the development of simple scientific skills in Pre-cycle 0 children (0%). Furthermore, there were 3 children (25%) who succeeded in achieving simple science development in Cycle I. And 9 children (75%) who succeeded in achieving simple science development in cycle II. From the description above it can be concluded that through the experimental method can improve the scientific skills of children aged 5-6 years.
Efek Laksatif Minuman Fermentasi Symbiotic Culture Of Bacteria And Yeast Terhadap Mencit Putih Jantan (Mus Musculus L.) Fanisa Nadhirah; Yuni Trisnawita; Yusria Yusria
Jurnal Intelek Insan Cendikia Vol. 3 No. 2 (2026): Februari 2026
Publisher : PT. Intelek Cendikiawan Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Kombucha menjadi minuman fermentasi dengan berbagai manfaat bagi tubuh yang dibuat dari daun teh (Camelia sinensis) dan gula dengan melibatkan simbiosis khamir dan bakteri asam asetat (Acetobacter xylinum). Salah satu bakteri yang terdapat pada teh kombucha adalah bakteri asam laktat. Bakteri tersebut bermanfaat bagi saluran pencernaan manusia karena dapat menjaga keseimbangan mikroflora saluran pencernaan dengan membantu menghambat pertumbuhan bakteri patogen. Penelitian ini bertujuan untuk melakukan  efek laksatif minuman fermentasi symbiotic culture of bacteria and yeast terhadap mencit putih jantan (Mus musculus L.). Penelitian  ini  merupakan  penelitian  eksperimental  laborarium  dengan  menggunakan Rancangan Acak  Lengkap  (RAL) mengenai pengujian efek laksatif minuman fermentasi symbiotic culture of bacteria and yeast terhadap mencit putih jantan (Mus Muculus L.) berdasarkan lama penyimpanan pada 7  hari, 14 hari dan 21 hari. Uji efek laksatif dilakukan dengan melakukan pengamatan terhadap bobot, frekuensi defekasi dan konsistensi feses. Hasil uji One Way Annova menunjukkan bahwa terdapat efek laksatif minuman fermentasi symbiotic culture of bacteria and yeast pada mencit putih jantan (Mus musculus L.) dengan p-value <0,05. Formulasi yang paling efek laksatif minuman fermentasi symbiotic culture of bacteria and yeast pada mencit putih jantan (Mus musculus L.) adalah F3 (fermentasi SCOBY yang disimpan selama 21 hari).Diharapkan kepada penelitian selanjutnya dapat dilakukan penelitian untuk mengisolasi senyawa aktif dalam minuman fermentasi SCOBY yang mempunyai efek laksatif menggunakan metode pengamatan pola defekasi dan metode transit intestinal
Co-Authors Athena Miranda Adrian Fanisa Nadhirah Fiqi Nurmanda Sari Huda Huda Nurmalia Kasmadi Yuni Trisnawita