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All Journal Bioedunis Journal
Misahradarsi Dongoran
UIN Syekh Ali Hasan Ahmad Addary Padangsidimpuan
Biochemistry, Genetics & Molecular Biology

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Analysis of Student Learning Motivation in Plant Anatomy Subject Prodi Tadris Biologi Misahradarsi Dongoran; Ghina Yanti Harahap; Tri Putri Andriani Pane
Bioedunis Journal Vol 2, No 1 (2023)
Publisher : Institut Agama Islam Negeri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24952/bioedunis.v2i1.8202

Abstract

Plant anatomy is a branch of Botany that studies more complex structures in plants and the functions of each structure. Plant anatomy is one of the courses that must be taken or attended by students of Biology at the State Islamic University of Syekh Ali Hasan Ahmad Addary Padangsidimpuan in semester 4. The course in Plant anatomy studies the internal structure of plants, both regarding cells found in plants, plant tissues and also about organs in plants. This study aims to determine student learning motivation in the Plant Anatomy Course, Tadris Biology Study Program, UIN Syekh Ali Hasan Ahmad Addary Padangsidimpuan in the Plant Anatomy Course. The population and sample in this Plant Anatomy study were 4th Semester Students of the Tadris Biology Study Program, using a sampling technique, namely data collection techniques through observation, interviews and documentation. The results of data analysis through observation amounted to 56.10%, interviews amounted to 57.25%, documentation amounted to 48.22%. From the existing data, it can be determined that the factors of motivation to learn to see student learning interest with the highest percentage, curiosity, responsibility and attitude.
Identify the Ingredients in Kombucha, Which is Safe for Magh and Gerd Sufferers Misahradarsi Dongoran
Bioedunis Journal Vol 2, No 2 (2023)
Publisher : Institut Agama Islam Negeri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24952/bioedunis.v2i2.10266

Abstract

Kombucha tea is a fermented drink which usually has a tea base. It is made from Kombucha starter culture (mushroom/scoby) tea with added sugar, and Kombucha from the previous bath (starter tea) which is the basic ingredient for making this kombucha tea. The taste of Kombucha itself is acidic, but the level of acidity depends on how long the fermentation takes. This research was conducted using a qualitative descriptive method, with data collection and analysis carried out first, both written and verbal. In the midst of public anxiety, people don't know that the acid contained in kombucha does not have a bad influence on people with Magh and Gerd, especially, Kombucha contains various vitamins, including organic acid, acetic acid, 4-ethylphenol, ethyl acetate, antioxidants, Vitamins B and C. After research and analysis, it can be concluded that the substances contained in Kombucha tea are not dangerous for Magh and Gerd sufferers, on the contrary, Kombucha is one of the medicinal drinks consumed by Magh and Gerd sufferers.
Co-Authors Ghina Yanti Harahap Tri Putri Andriani Pane