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All Journal LENSA (Lentera Sains): Jurnal Pendidikan IPA JOPS (Journal Of Pharmacy and Science) Al Jahiz: Journal of Biology Education Research Journal Of Pharmacy
Nurbaiti
Universitas Muhammadiyah Riau
Biochemistry, Genetics & Molecular Biology Chemistry Education Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Medicine & Pharmacology Physics Public Health

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PROFIL PEMAHAMAN GURU TERHADAP PISA: CROSS SECTIONAL SURVEY Ilhami, Aldeva; Handrianto, Ciptro; Nurbaiti, Nurbaiti
LENSA (Lentera Sains): Jurnal Pendidikan IPA Vol. 14 No. 1 (2024): Mei 2024
Publisher : Faculty of Teaching and Education, University of Wiraraja

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24929/lensa.v14i1.252

Abstract

Pemerintah sedang menyiapkan program untuk meningkatkan kualitas pendidikan tingkat menengah untuk menghadapi PISA (Programme for International Student Assesment). Di sisi lain, Pandemi Covid-19 dalam beberapa tahun terakhir mempengaruhi pola dan sistem pembelajaran di setiap satuan pendidikan. Tujuan penelitian ini adalah untuk menganalisis pengetahuan guru IPA tingkat Madrasah Tsanawiyah tentang asesesmen internasioanl PISA. Desain penelitian yang digunakan adalah cross sectional survey design dengan data kepada sampel pada satu waktu. Populasi dan sampel adalah guru IPA SMP/Madrasah yang mengikuti workshop pembelajaran IPA secara daring yang berjumlah 287 orang. Teknik pengambilan sampel secara convenience sampling. Data dianalisis secara statistik deskriptif menggunakan program Microsoft excel. Hasil penelitian menunjukkan pemahaman guru terkait PISA masih tergolong rendah dengan skor rata-rata 59%. Metode pembelajaran tipe campuran dengan dominansi penggunaan synchronous lebih banyak digunakan guru yaitu sebesar 38%. Mayoritas guru belum mengetahui soal-soal sesuai dengan standar PISA. Hal ini mengindikasikan pentingnya penguatan keterampilan guru madrasah tentang asesmen PISA untuk peningkatan kualitas pembelajaran.
The Potential of Local Wisdom in Dadio as a Source for Biology Learning Ilhami, Aldeva; Sriyati, Siti; Liliawati, Winny; Nurbaiti, Nurbaiti; Handrianto, Ciptro
Al Jahiz Vol 5 No 2 (2024): Al-Jahiz: Journal of Biology Education Research, July-December 2024
Publisher : Fakultas Tarbiyah dan Ilmu Keguruan UIN Jurai Siwo, Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32332/al-jahiz.v5i2.9427

Abstract

Dadio is a traditional food of the Malay community in Kampar, Indonesia, made from fermented buffalo milk using bamboo as a medium. It is consumed as a supplementary food and is an essential part of traditional ceremonies, a practice that continues to this day. This study aimed to understand the dadio-making process among the Malay community in Kampar and analyze the scientific concepts embedded within it. A case study design was employed, focusing on the dadio-making process in Limau Manis Village, Kampar Regency. Data was collected through in-depth interviews, observations, and document analysis. Data analysis was conducted using Miles and Huberman's interactive model, encompassing data collection, reduction, display, and conclusion. The results show that the community uses buffalo milk, tipih manih bamboo (Schizostachyum blumei), and batu banana leaves (Musa Paradisiaca var. balbisiana colla) to make dadio. The process begins with traditional buffalo milking and a 12-hour fermentation process. Dadio has become an identity for the Malay community in Kampar due to its use in traditional ceremonies and as a supplementary food. The community believes that consuming dadio offers health benefits such as managing hypertension and cholesterol and serving as a supplement for pregnant and lactating women. The dadio-making process involves various scientific concepts, including microbial metabolism, microbial diversity, bacterial physiology, plant anatomy and morphology, and fermentation. Thus, it holds potential as a learning resource for biology.
Formulation And Physical Stability Of Hair Tonic Ethanol Extract Of Katuk Leaves (Sauropus Androgynous (L.) Merr) Arif, Muhammad; Nurbaiti; Rahmawati, Ayu; Oriendhini, Salsa
The Journal Of Pharmacy Vol. 1 No. 1 (2023): Journal Of Pharmacy UMRI
Publisher : LPPM, Universitas Muhammadiyah Riau

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Abstract

Katuk leaves (Sauropus androgynus (L.) Merr) contain provitamin A and vitamin E, flavonoid, and ascorbic acid, which help hair growth. This study aims to determine the stability level of hair tonic preparations of ethanol extract from katuk leaves. The method used in this study is the cycling test method. This study made a hair tonic formulation with 2.5% ethanol extract of katuk leaves with a variation of 96% ethanol concentration of 35 ml and 10 ml. The stability parameters tested include organoleptic, pH, viscosity, specific gravity, and homogeneity. The pH test results range from 4.4 to 5.3; this pH value follows the Indonesian National Standard (SNI). The viscosity test ranged from 0.59-0.69; this pH value complies with the Indonesian National Standard (SNI). The specific gravity test results ranged from 1.02-1.04, and this particular gravity value was not the theory of specific gravity of hair tonic less than 1. The homogeneity test results showed that the hair tonic experienced precipitation and was not homogeneous. Furthermore, the hedonic test showed that the panellists preferred the negative control preparation, then the hair tonic preparation of katuk leaf ethanol extract with 96% ethanol variation of 60 ml and finally, the hair tonic preparation of katuk leaf ethanol extract with 96% ethanol variation of 35 ml.
Formulasi Sediaan Lip Cream Ekstrak Etanol Daun Bayam Merah (Amaranthus tricolor L.) Sebagai Pewarna Alami Muhammad Arif; Tri Nova Lovena; Nurbaiti; Rahmatul Husna
JURNAL FARMASI DAN MAKANAN Vol 9 No 2 (2026): Journal of Pharmacy and Science
Publisher : LPPM Universitas Abdurrab

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36341/jops.v9i2.8331

Abstract

Lip cream is widely used as a lip color because lip cream can provide an even and long-lasting color. Red spinach contains anthocyanins which function as antioxidants. The lifestyle patterns of people who are starting to return to the back to nature lifestyle are one of the backgrounds for research to formulate lip cream preparations from natural dyes from red spinach (Amaranthus tricolor L.). This study aims to provide information on the use of red spinach as a natural dye. The study was conducted experimentally, including the manufacture of lip cream formulations with red spinach ethanol extract at concentrations of 15% and 17%. Examination of the physical quality of the preparations included organoleptic tests, stability, homogeneity, pH, adhesion, spreadability, irritation, and hedonic tests calculated using SPSS. The results showed that all preparations had good organoleptics, good stability, met the requirements of the homogeneity test, and the appropriate pH. In addition, the preparations also met the adhesion and spreadability tests, and did not cause irritation. The most popular formula is F2 formula with 17% concentration of red spinach ethanol extract, which shows the best performance in these aspects. This study shows the potential of red spinach as a safe and effective natural colorant in lip cream formulation.
Co-Authors AYU RAHMAWATI Ciptro Handrianto, Ciptro Ilhami, Aldeva Muhammad Arif Muhammad Arif Oriendhini, Salsa Rahmatul Husna Siti Sriyati Tri Nova Lovena Winny Liliawati