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All Journal Prosiding Seminar Nasional Dies Natalis Universitas Negeri Makassar Indonesian Journal of Biology Education Sasambo: Jurnal Abdimas (Journal of Community Service) Bionature
Hartati
Universitas Negeri Makassar
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Immunology & microbiology Languange, Linguistic, Communication & Media Social Sciences Other

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NEED ASSESSMENT DALAM DESAIN PEMBELAJARAN STRATEGI KELOMPOK-KARYOTIP PADA MATA KULIAH GENETIKA Andi Faridah Arsal; Hartati; St. Fatmah Hiola
SEMINAR NASIONAL DIES NATALIS 62 Vol. 1 (2023): Prosiding Seminar Nasional UNM ke-62 2023
Publisher : Universitas Negeri Makassar

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Abstract

A Needs assessment is the first step that must be done in learning design activities. Needs assessment Analysis is done when facing problems in a lesson. The problems that are commonly encountered in learning Genetics courses are several scientific terms that are similar to one another and are considered difficult by most students. This has an impact on students' conceptual and factual understanding is low. Through the Needs Assessment instrument in the form of a questionnaire survey for lecturers and students, as well as observations identified problems in order to determine the right action, so that the learning design that will be carried out is the best solution. The survey results obtained are summarized and concluded as problem identification and then analyzed to find the right solution. The solution to the identification results obtained is learning the Karyotype Group Strategy, namely the first; class organization based on the shape of the grouping of chromosomes. Second; learning begins with forming groups or organizing classes, because at the same time it is a form of simulation of the core material of learning Genetics.
Correlation Between Learning Outcomes and Students' Science Process Skills in Class X Biology Material at SMA Negeri 9 North Luwu Dewi Kusumawati; Nurhayati; Hartati
Indonesian Journal of Biology Education Vol. 7 No. 1 (2024): INDONESIAN JOURNAL OF BIOLOGY EDUCATION
Publisher : Universitas Tidar

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Abstract

This research aims to determine the relationship between learning outcomes and students' science process skills in class X biology material at SMA Negeri 9 North Luwu. This type of research is descriptive correlational research. The population in this study were all class X students at SMA Negeri 9 North Luwu, with a research sample of 73 students. The data collection technique uses a scientific process skills observation sheet consisting of 10 aspects: observing, grouping, interpreting, predicting, asking questions, formulating hypotheses, planning experiments, using tools and materials, applying concepts, and communicating and testing learning outcomes. The data analysis used in this research is correlation analysis. The results of the research show that the learning outcomes of class Based on the research results, it was concluded that there is a strong and positive correlation between science process skills and student learning outcomes in environmental change material for class X SMA Negeri 9 North Luwu.
Olahan Bumbu Bubuk Kaldu Jamur Tiram Di Desa Sokkolia Kecamatan Bontomarannu Kabupaten Gowa Halifah Pagarra; Hartati; Muhammad Ilham Wardhana; Sahribulan
Sasambo: Jurnal Abdimas (Journal of Community Service) Vol. 4 No. 4: November 2022
Publisher : Lembaga Penelitian dan Pemberdayaan Masyarakat (LITPAM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36312/sasambo.v4i4.933

Abstract

Bumbu bubuk kaldu adalah salah satu bahan yang sangat dibutuhkan dalam menyedapkan masakan sebagai pengganti MSG ( Monosodium glutamate). Berapa tahun terakhir jamur tiram banyak digunakan sebagai bumbu bubuk kaldu jamur tiram untuk menyedapkan rasa masakan. Bubuk kaldu jamur tiram ini diketahui bebas dari kandungan MSG. Budidaya jamur tiram saat ini sedang dikembangkan oleh CV. Surya Mandiri di Desa Sokkolia Kecamatan Bontomarannu Kabupaten Gowa. Sehingga pada kegiatan ini, Tim Pengabdiam Masyarakat dari Universitas Negeri Makassar melibatkan CV. Surya Mandiri dan kelompok Wanita Tani di Desa Sokkolia untuk berkolaborasi dalam rangka meningkatkan pemasaran dari jamur tiram hasil produksi dari CV. Surya Mandiri dan meningkatkan pemasukan kelompok Wanita Tani di Desa Sokkolia. Solusi yang ditawarkan untuk mengatasi permasalahan mitra adalah memberi pelatihan tentang: (1). Cara pengolahan bumbu bubuk kaldu dari jamur tiram, (2).Cara pengemasan dan pelabelan hasil produk olahan. (3). Pemasaran. Setelah kegiatan ini dilakukan baik dari aspek pengolahan, pengemasan dan pelabelan serta cara pemasaran produk kepada masyarakat khususnya ibu-ibu dan remaja Kelompok Wanita Tani Desa Sokkolia Kecamatan Bontomarannu Kabupaten Gowa sebagai mitra. Berdasarkan evaluasi yang dilakukan melalui penngisian angket terhadap kegiatan ini, hasil respon peserta terhadap kegiatan ini menunjukkan skor rata-rata , 4,69 dengan kategori sangat baik. Processed Seasoning Powder for Oyster Mushroom Broth in Sokkolia Village, Bontomarannu District, Gowa Regency Broth powder seasoning is one of the ingredients that is needed in flavoring dishes as a substitute for MSG (Monosodium glutamate). In recent years, oyster mushrooms have been widely used as a seasoning for oyster mushroom broth powder to enhance the taste of dishes. This oyster mushroom broth powder is known to be free of MSG content. Oyster mushroom cultivation is currently being developed by CV. Surya Mandiri in Sokkolia Village, Bontomarannu District, Gowa Regency. So that in this activity, the Community Service Team from Makassar State University involved CV. Surya Mandiri and the Women Farmers group in Sokkolia Village to collaborate in order to increase the marketing of oyster mushrooms produced by CV. Surya Mandiri and increasing the income of the Women Farmers group in Sokkolia Village. The solution offered to overcome partner problems is to provide training on: (1). Method of processing broth powder seasoning from oyster mushrooms, (2). Method of packaging and labeling of processed products. (3). Marketing. After this activity was carried out both from the aspects of processing, packaging and labeling as well as how to market products to the community, especially women and adolescents, the Women Farmers Group of Sokkolia Village, Bontomarannu District, Gowa Regency as partners. Based on the evaluation carried out through filling out a questionnaire for this activity, the results of the participants' responses to this activity showed an average score of 4.69 in the very good category          
Characterization and Identification of Chemical Functional Groups in Oyster Mushroom (Pleurotus Ostreatus) Broth added with Vegetables and Spices Siti Maulyda Ayu MZ; Halifah Pagarra; Irma Suryani Idris Langi'; Oslan Jumadi; Hartati
Bionature Vol. 24 No. 1 (2023): April 2023
Publisher : Jurusan Biologi Universitas Negeri Makassar

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Abstract

Adding the nutritional content of broth powder without destroying the distinctive taste of the broth can be doneusing pure mushroom extract and additional vegetables and spices. This study aims to determine the organolepticcharacteristics and identify the chemical functional groups of glutamic acid in the best samples of oyster mushroombroth powder added with vegetables and spices. The results of the organoleptic test were tabulated in a table andthen analyzed using a descriptive test. The organoleptic characteristics of the best color parameters were intreatment B1 which had a pale white color. The best treatment of aroma, texture, and taste parameters were foundin the B2 treatment with a characteristic aroma of typical broth, fine powder texture, and has a distinctive taste ofbroth. The identification of the functional groups of secondary metabolites using the Fourier Transform Infrared(FTIR) instrumentation. Identification results with FTIR showed absorption at wave number (cm-1): 3419.74,2934.62, 1639.56, 1409.70, 1055.55. There is N-H, O-H, C-H, C=O carbonyl group and carboxylic C-O, whichidentify the presence of amide compound, phenol acid, alkane, aldehydes, amid I and carboxylic acid, which areknown as glutamic acid in this sample.
Co-Authors Andi Faridah Arsal Dewi Kusumawati Irma Suryani Idris Langi' Muhammad Ilham Wardhana Nurhayati Oslan Jumadi Pagarra, Halifah Sahribulan Sahribulan Siti Maulyda Ayu MZ St. Fatmah Hiola