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All Journal Jurnal Hasil-Hasil Pengabdian dan Pemberdayaan Masyarakat (JHP2M)
Andi Mu'nisa
Universitas Negeri Makassar
Humanities Education Library & Information Science Social Sciences Other

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PEMANFAATAN APLIKASI TIKTOK SEBAGAI MEDIA PEMBELAJARAN BIOLOGI DI SMK FARMASI YAMASI MAKASSAR Rezki Amalia; Ismail; Hamka Lodang; Oslan Jumadi; Andi Mu'nisa
Jurnal Hasil-Hasil Pengabdian dan Pemberdayaan Masyarakat Vol. 3 No. 1 (2024): Volume 03 Nomor 01 (April 2024)
Publisher : Jurusan Matematika FMIPA UNM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35580/jhp2m.v3i1.2905

Abstract

Abstract. The activity of using the TikTok application was carried out at the Yamasi Pharmacy Vocational School, Makassar, which aimed to explain how to use the TikTok application for the learning process in class. This activity uses qualitative descriptive methods. TikTok is a major subject in learning, and its focus is on using such applications as a medium for learning processes. This information is collected through descriptive analysis methods that use journals as sources of information. Data analysis consists of data reduction, data delivery, and conclusion drawing. The results show that the use of the TikTok application, in addition to strategies of exploitation and idealization, can be beneficial as an interactive and exciting learning method. The TikTok application is suitable for learning activities because it is easy to use and has many functions, so the TikToks application can be applied to learning activities. Keywords: Media; Learn; TikTok App
Respon Siswa Madrasah Aliyah Terhadap Pelatihan Pembuatan Kefir Nani Kurnia; Andi Mu'nisa; Kusdianawati; Muhammad Junda
Jurnal Hasil-Hasil Pengabdian dan Pemberdayaan Masyarakat Vol. 3 No. 2 (2024): Volume 03 Nomor 02 (Oktober 2024)
Publisher : Jurusan Matematika FMIPA UNM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35580/jhp2m.v3i2.5369

Abstract

Kefir is an average result of fermented milk using kefir grains as a starter that contains lactic acid bacteria and yeast. Kefir drinks are believed to affect the balance of intestinal microbes positively. In developing countries, kefir is produced on a factory scale and is marketed internationally by various brands. This differs in Indonesia; kefir is still produced on a small scale and sold in limited quantities and in restricted areas. Considering the benefits and market potential, the public must know about the benefits and how to make kefir. Therefore, knowledge transfer activities and training in making kefir to the community are very important to be carried out, one of which is to school students. The school students who can be selected are high. Therefore, this activity aims to provide training for MA DDI Mattoangin, Bantaeng Regency students training in making kefir. The implementation method used in this activity consists of 4 stages: presentation, demonstration, practice, and evaluation. This activity has been carried out at MI DDI Mattoangin, Bantaeng Regency, and was attended by 11 participants. The participants enthusiastically followed all the activities, which ended with following and paying attention to the presentation, the kefir-making demonstration, practicing kefir-making, and filling out the questionnaire
Co-Authors Ismail Ismail Kusdianawati Lodang, Hamka Muhammad Junda Nani Kurnia, Nani Oslan Jumadi Rezki Amalia