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All Journal Halaman Olahraga Nusantara : Jurnal Ilmu Keolahragaan Jurnal Polimesin
Syamsuar Syamsuar
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Automotive Engineering Control & Systems Engineering Engineering Materials Science & Nanotechnology Mechanical Engineering Social Sciences

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Learning Process During Pandemic with CIPP Model on Physical Education Wilda Welis; Al As'Ari; M. Sazeli Rifki; Syamsuar Syamsuar; Rully Effendi
Halaman Olahraga Nusantara : Jurnal Ilmu Keolahragaan Vol. 6 No. 1 (2023): Halaman Olahraga Nusantara (Jurnal Ilmu Keolahragaan)
Publisher : Universitas PGRI Palembang

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Abstract

This study aims to evaluate the implementation of Sports and Health Physical Education learning for public elementary schools 120 Pekanbaru City during the Covid-19 pandemic based on the CIPP model (context, input, process, and product). The subject of the study was the principal and teacher of public elementary school 120 Pekanbaru City with total sampling technique. Data collection techniques use observation methods, interviews, questionnaires, and documentation. The data analysis techniques in this study are quantitative and quantitative descriptive analysis. The results showed that the evaluation of the implementation of learning using the CIPP model in Sports and Health Physical Education in public elementary schools 120 Pekanbaru City during the Covid-19 pandemic, namely in the good category, was seen in the average semester report card score, reaching 78.9% in the good category and 21.1% in the very less category. These results show that the online Sports and Health Physical Education learning process is quite effective when viewed from student learning outcomes.
Thermal analysis and thermography observation of stainless-steel ice cubes Luthfi Luthfi; Azhar Azhar; Zuhaimi Zuhaimi; Syamsuar Syamsuar; Sumardi Sumardi
Jurnal POLIMESIN Vol 21, No 4 (2023): August
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/jpl.v21i4.3985

Abstract

Alternative products for water ice cubes have long been sought due to the spread of waterborne diseases and microplastic contamination, as they are often made from unhygienic water sources. Recently, stainless-steel ice cubes have been considered as one of the best alternatives, and they have been very popular in marketplaces, although very few studies found in the literature that have investigated their potential in replacing water ice cubes. In this study, the thermal performance of stainless-steel ice cubes will be explored experimentally using a combination of an Arduino microcontroller equipped with DS18B20 thermocouple sensors and a HIKMICRO B20 thermal camera with the aim to find out how good stainless steel ice cubes for cooling food and beverages.  The time evolution of water temperature in glasses filled with stainless-steel cubes of various brands is compared with that of water ice cubes. The temperature field obtained from thermal images is used to further observe the overall temperature of water in the glass. Leeseph stainless-steel ice cubes are found to have thermal performance comparable to water ice cubes, while SSGP ice cubes can retain lower temperatures for a longer time compared with other ice cubes. The effect of the number of ice cubes (N), the volume of water (V), and the average diameter of the glass used (D) are also investigated. At 1 ≤ N ≤ 4, the larger number of ice cubes used are found to lower the minimum temperature, and to decrease the minimum time,  while at 150 ml ≤ V ≤ 300 ml, the larger amount of water used are observed to increase the minimum temperature and to increase the minimum time, . At 53 mm ≤ D ≤ 66 mm, larger glass diameter used are found to increase both the minimum temperature, and the minimum time
Co-Authors Al As'Ari Azhar Azhar Luthfi Luthfi M. Sazeli Rifki Rully Effendi Sumardi Sumardi Wilda Welis Zuhaimi Zuhaimi