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All Journal Kreasi: Jurnal Inovasi dan Pengabdian Kepada Masyaraka Journal of Biological Science and Education
Rismayanti Rismayanti
Universitas Sembilanbelas November Kolaka
Biochemistry, Genetics & Molecular Biology Education Environmental Science Law, Crime, Criminology & Criminal Justice Social Sciences

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The Effect of Student Team Achievement Division (STAD) on Student Learning Outcomes of SMP Negeri 1 Tinondo Tri Maniarta Sari; Ramad Arya Fitra; Rismayanti Rismayanti
Journal of Biological Science and Education Vol 4, No 2 (2022): December
Publisher : Journal of Biological Science and Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31327/jbse.v4i2.1877

Abstract

The learning model is very influential on the success of learning. the right learning model can affect learning outcomes in the classroom.  This study aims to determine the effect of the model Student Team Achievement Division (STAD) on the Learning Outcomes of Class VIII Students of SMP Negeri 1 Tinondo. The type of research used in this study is a Quasy Experiment type of research. The total population in this study were 48 students of class VIII at SMP Negeri 1 Tinondo. The sample used in this study consisted of two classes, namely: the experimental class (Class VIII A totaling 24 students), and the control class (Class VIII B totaling 24 students). With the research design Control Group Pretest-Posttest Design.  The instrument used to measure learning achievement tests is an essay test in the form of a pretest and posttest.  The instrument used to measure learning achievement tests is an essay test in the form of a pretest and posttest. data analysis technique using independent sample t-test. The results showed that, After the pretest and posttest were carried out in the experimental class using the STAD learning method, the independent t-test value of the N-gain sample t-test was obtained with the t-count value t-table. Based on the table above, it is known that the t count is 7,926 with a significance of 0.000. The t-table obtained from df = 46 at a significant level of 5% is 2.018. So t-count t-table. So there are differences in student learning outcomes scores in different ways significantly between the experimental class and the control class. Based on the results of the study, it can be concluded that the model Student Team Achievement Division (STAD) learning can affect the learning outcomes of science at SMP Negeri 1 Tinondo. Keywords:  STAD learning model, Student learning outcomes. 
Pengolahan Udang Rebon Desa Wongko Lakudo Menjadi Abon Udang Untuk Menghasilkan Produk Yang Bernilai Jual Rima Ruktiari; Muhamad Tamir; Darsia Darsia; Aysya Maya; Akila Akila; La Rahmat; Syamsul Syamsul; Gustina Hutri; Rusni Rusni; Rismayanti Rismayanti; Rahmasia Rahmasia; Selfiani Selfiani; Zaskiya Zaskiya
Kreasi: Jurnal Inovasi dan Pengabdian kepada Masyarakat Vol. 6 No. 3 (2026): Oktober
Publisher : BALE LITERASI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58218/kreasi.v6i3.4737

Abstract

Desa Wongko Lakudo memiliki potensi sumber daya laut yang melimpah, salah satunya adalah udang rebon. Namun, pemanfaatannya masih terbatas sebagai bahan pangan primer dengan nilai jual rendah. Kegiatan ini bertujuan mengolah udang rebon menjadi produk abon udang/ebi (WOLABON) sebagai upaya diversifikasi produk, peningkatan nilai tambah, perpanjangan daya simpan, dan pengembangan produk UMKM berciri khas lokal. Metode pengolahan dilakukan melalui persiapan udang kecil yang telah dijemur hingga kering, penghalusan udang dan kelapa tua, penghalusan bumbu dengan sedikit air, pencampuran seluruh bahan, serta penyangraian hingga diperoleh tekstur abon yang lebih kering dan siap dikemas. Komposisi produk terdiri atas udang rebon, kelapa parut, bawang merah, bawang putih, lengkuas, sere, lada, kunyit, garam, penguat rasa, dan minyak goreng. Hasil kegiatan menunjukkan bahwa pengolahan udang rebon menjadi abon menghasilkan produk yang lebih praktis, memiliki cita rasa khas, dan berpotensi menjadi produk unggulan UMKM Desa Wongko Lakudo, karena bertahan hingga 3 bulan di suhu ruang dan 6 bulan di dalam kulkas. Perbedaan utama dengan abon ikan terletak pada bahan baku dan tahapan pengolahan karena abon udang/ebi menggunakan udang kecil yang telah dikeringkan sejak awal sehingga tidak memerlukan proses pengukusan, pemisahan tulang dan daging, serta penyuwiran seperti pada abon ikan.
Co-Authors Akila Akila Aysya Maya Darsia Darsia Gustina Hutri La Rahmat Muhamad Tamir Rahmasia Rahmasia Ramad Arya Fitra Rima Ruktiari Rusni Rusni Selfiani Selfiani Syamsul Syamsul Tri Maniarta Sari Zaskiya Zaskiya