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St. Maryam, St.
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PENERAPAN MODEL PEMBELAJARAN GUIEDE, ORGANIZING, LEAFLET, DISCOVERY (GOLD) UNTUK MENINGKATKAN PROSES BELAJAR MATEMATIKA SISWA KELAS V UPT SD NEGERI 4 WANIO KABUPATEN SIDRAP Hasan, Kamaruddin; Maryam, St.; Bakri, Helmi
Pendas : Jurnal Ilmiah Pendidikan Dasar Vol. 10 No. 04 (2025): Volume 10 No. 04 Desember 2025 In Order
Publisher : Program Studi Pendidikan Guru Sekolah Dasar FKIP Universitas Pasundan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/jp.v10i04.33593

Abstract

This classroom action research (CAR) focuses on the learning outcomes of fifth-grade students at UPT SD Negeri 4 Wanio. This research is qualitative with data collection techniques including observation and documentation. The subjects of this research are 11 students and 1 teacher. The research was conducted in 2 cycles. In cycle I, the teacher's activity was classified as Poor (K), the students' activity was classified as Fair (C), and the evaluation results received a classification of Poor (K). In the implementation of cycle II, the teacher's activity was classified as Good (B), the students' activity was classified as Good (B), and the evaluation test results received a classification of Good (B). Therefore, the conclusion of this research is that applying the GOLD learning model can improve the learning process and outcomes of students in the data presentation material in fifth grade at UPT SD Negeri 4 Wanio, Sidrap Regency.
PRODUKSI CABE KERING DAN ABON CABE OLEH TIM PKK DESA PADDINGING Rahmawati; A. Muflihunna; Maryam, St.
JURNAL PENGABDIAN MASYARAKAT YAMASI Vol. 5 No. 1 (2026): Jurnal Pengabdian Masyarakat Yamasi
Publisher : Akademi Farmasi Yamasi Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59060/8h8chf46

Abstract

Paddinging Village is one of the raw chili-producing areas in Takalar Regency. Every harvest season, the production of chili peppers is abundant. The limited consumption capacity of the community for chili peppers results in unsold harvests, exacerbated by the very short shelf life of fresh chili peppers, making them easily perishable. To anticipate this, the teaching team conducted community service aimed at preserving chili peppers into dried chili peppers, which are then processed into chili floss. This product is considered to have a long shelf life and can help residents maintain the availability of chili even outside the harvest season at an affordable price. Additionally, shredded chili products are chosen because they are delicious, easy to carry, long-lasting, and always needed as a side dish, especially for spicy food lovers. This activity was carried out using lecture, discussion, training, and PKM evaluation methods. The results obtained were that partners gained knowledge and skills on how to preserve chilies and produce chili floss.
Co-Authors A. Muflihunna A. Muflihunna, A. Agustiani, Eka Agustin, Verren Regina Akung Daeng Alodya, Baiq Putri amelia yolanda, amelia Aminah Aminah Annisa, Nurfiqah arifin, nurrizky afiah Arini, Gusti Ayu Asri, Fitriani Asriani Suhaenah Azzahra, Resqinah B, Moh Baktiar B. Busaini, B. Bakri, Helmi Desi, Nilma Sri EMI SALMAH Fajar, Suwandy Fitriana Fitriana Fuady, Helmi Hidayanti, Nurul Hidayat, M. Ali Akbar Indriyani , Maulida Irwan Irwan Irwan, M Irwan, M Irwan Iwan Harsono Kamaruddin Hasan Khoirul Umam Lambang Basri Said M. Firmansyah M. Irwan M. Irwan, M. Irwan Masdiana Tahir Mayanah, Dewi Muhammad Awaludin Muhammad Firmansyah, Muhammad Mustika, Nurfadila Muzakkir Baits, Muzakkir Nur Awwalunnisa, Nur Ohorela, Indah Kartika p, irmawan jamal Parobi, Rizki Putra, Iwan RAHMAN, ANDI AMALIA RAMADHANI Rahmawati Rahmawati, Rahmawati Rais Razak, Rais Ramdani, Ridho Rekhan. T, Muh Rafli Rusniyanti, Rusniyanti Rustam, Julis Tina Sahri Sahri Salahuddin, Muthia Amaliah Salim, Medina Sasliani, Sasliani Satarudin Siti Helmyati Syam, Nurizzah Aulia Sya’baniyah Herman, Nur Fajriah Wahidin Wahidin Wahyudi, M. Ilham Wiwik Handayani