Article Per Year (5 Year)
p-Index From 2021 - 2026
0.444
P-Index
This Author published in this journals
All Journal Jurnal Jaringan Penelitian Pengembangan Penerapan Inovasi Pendidikan (Jarlitbang) Inisiasi
Retno Wahyu Wulandari
SMA Negeri 1 Girimarto
Agriculture, Biological Sciences & Forestry Humanities Mathematics Social Sciences Veterinary Other

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

Found 2 Documents
Search

 1 
UPAYA PENINGKATAN MOTIVASI BELAJAR PADA PEMBELAJARAN JARAK JAUH MELALUI METODE JAMBU METE WONOGIRI PADA SISWA SMA N 1 GIRIMARTO TAHUN 2020/2021: EFFORTS TO INCREASE LEARNING MOTIVATION IN DISTANCE LEARNING THROUGH THE JAMBU METE WONOGIRI METHOD IN SMA N 1 GIRIMARTO YEAR 2020/2021 Retno Wahyu Wulandari
Jurnal Jaringan Penelitian Pengembangan Penerapan Inovasi Pendidikan (Jarlitbang) Vol.7 Nomor 1 Juni 2021
Publisher : Badan Perencanaan Pembangunan Daerah dan Penelitian dan Pengembangan Kabupaten Wonogiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59344/jarlitbang.v7i1.76

Abstract

Dalam masa pandemi ini keadaan tidak menentu, status tiap wilayah begitu cepat berubah,sangat sulit untuk diprediksi,melihat hal seperti ini maka sangat dibutuhkan metode yang tepat dan cepat agar proses pembelajaran tetap bisa berlangsung dengan tetap menjaga kesehatan peserta didik tenaga pendidikan dan masyarakat pada umumnya. Meskipun dalam kondisi pandemic tidak berarti mutu pendidikan dibiarkan turun,karena menyangkut generasi penerus bangsa.PJJ harus tetap menjaga mutu dan bermakna bagi peserta didik meskipun harus dirancang agar tidak memberatkan peserta didik maupun orang tua.Untuk itu penulis menerapkan model pembelajaran “JAMBU METE WONOGIRI“ untuk menumbuhkan minat belajar dalam pembelajaran jarak jauh Sosiologi. JAMBU METE WONOGIRI merupakan singkatan dari “Jaga jarak, Buat kreasi dengan Media Telaah, berInovasi dan RefleksI” .Hasil yang diperoleh guru setelah melakukan metode Jambu Mete wonogiri adalah meningkatnya motivasi siswa dalam mengikuti pembelajaran jarak jauh dari 70% menjadi 85%.Selain itu terjadi peningkatkan kemampuan peserta didik dalam mendeskripsikan analisis masalah gejala sosial yaitu upaya menanggulangi mewabahnya pandemi COVID-19.
AMORPHO BACKER ANEKA ROTI SUWEG SEBAGAI MAKANAN ALTERNATIF PENDERITA DIABETES MELLITUS Retno Wahyu Wulandari
Inisiasi Volume 12, Edisi 1, Juni 2023
Publisher : Badan Perencanaan Pembangunan Daerah dan Penelitian dan Pengembangan Kabupaten Wonogiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59344/inisiasi.v12i1.124

Abstract

In this innovation, it contains the manufacture of alternative food made from suweg flour, namely in the form of bread made from the main ingredients specifically for consumption by people with diabetes mellitus. This is because suweg has a low glycemic index (GI) (less than 55) so suweg is safe for consumption for people with diabetes mellitus because it does not accelerate blood sugar levels. Making bread from suweg flour does not only consist of the main ingredient of suweg flour, but suweg flour is still substituted with wheat flour because wheat contains a lot of gluten which is bound to protein as the main requirement in making bread. Making bread from suweg flour is carried out by the following process: mixing suweg flour and wheat flour with a predetermined ratio, adding eggs, salt and water then stirring until the bread dough is smooth. Then, the bread is printed using a bread maker and processed by boiling it first. From the results of the proximate test for the levels of carbohydrates, protein, fat and water, it was found that the average suweg bread had carbohydrate content between 23.44 - 23.98%, protein 4.19% - 5.88%, fat 17.19% - 17.73% and water content 53.88% - 54.45%. Meanwhile, from the results of the taste preference test, the most preferred ingredient composition was 75% suweg flour and 25% wheat flour, for texture and color aroma the most preferred was bread with an ingredient composition of 25% suweg flour and 75% wheat flour.
Co-Authors