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All Journal Journal of Biology Education THABIEA (JOURNAL OF NATURAL SCIENCE TEACHING) Jurnal Pendidikan dan Teknologi Indonesia
Ahdan, Fatmaziza Berliane
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Education Engineering Environmental Science Physics

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Characteristics of Foot Sanitizer Containing Coffee Extract With Variation of Maceration Duration as a Development of Rural Local Potential Imaduddin, Muhamad; Farikhah, Nurul; Haq, Ferriana Diean; Anwari, Moh Kharis; Ahdan, Fatmaziza Berliane; Putri, Rifa Salvia
Journal Of Biology Education Vol 5, No 2 (2022): Journal Of Biology Education
Publisher : Tadris Biologi IAIN Kudus

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21043/jobe.v5i2.14491

Abstract

Coffee is a plant that can grow in tropical and subtropical areas with suitable areas, namely at an altitude of 1,000-2,100 meters above sea level, for example, which is often found in Colo village, Dawe district, Kudus City, Indonesia. This study aims to determine the quality of preparations for foot sanitizer from coffee and cinnamon extracts. The method used in this experiment is the experimental method. Coffee and cinnamon extracts can be obtained by maceration or soaking. The coffee extract was given a variation of maceration for 38 and 46 hours. The materials used in this experiment were coffee extract 60%, cinnamon extract 10%, glycerin 10%, ethanol 19.5%, and coffee essence 0.5%. Evaluation of foot sanitizer preparations was carried out in 3 stages, namely organoleptic tests including shape, aroma, color, texture, dry time on the skin, irritation, and level of preference for the formulation. Physical preparation tests include pH, clarity, stability, and homogeneity tests. The antibacterial test was carried out based on the area of the inhibition zone to determine the variation of the best spray preparation foot sanitizer to inhibit bacteria. It can be concluded that the preparation of foot sanitizer F2 (R. 46 hours) is more effective than the preparation of foot sanitizer F (R. 38 hours) with a higher pH value, color, level of preference, and antibacterial activity. It is hoped that in the future the manufacture of foot sanitizers can be produced and disseminated to the wider community.
Ethno STEM Analysis on Manufacturing Traditional Food "Horog-Horog" Prasetyo, Dody Rahayu; Aryani, Lia Duwi; Zahra, Fatimatuz; Nabila, Sherly Helma; Sofii, Abdul Johan; Ahdan, Fatmaziza Berliane
THABIEA : JOURNAL OF NATURAL SCIENCE TEACHING Vol 5, No 2 (2022): THABIEA : JOURNAL OF NATURAL SCIENCE TEACHING
Publisher : Institut Agama Islam Negeri Kudus

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21043/thabiea.v5i2.16599

Abstract

The absence of research that examines traditional "horog-horog" foods based on Science, Technology, Engineering, and Mathematics (STEM), is an interesting discussion to study. The purpose of this study is to analyze STEM in the process of making "horog-horog". In addition, the process is connected basic competencies in learning. A qualitative approach was used in this study through Ethno STEM analysis. Observations, in-depth interviews, and documentation of the horog-horog manufacturing process were used to collect data. The data that has been obtained are analyzed and categorized into STEM and appropriate basic competencies. The results of this study show that there are 1) in the process of making horog-horog there are aspects of science (separation of substances, density, capillarity, simple machine, heat, plant classification, and substance content), technology (tools in the manufacturing process), engineering (screening, drying, scraping, steaming, and printing), and mathematics (predicting the dosage of materials, making process, and profit from sales results) and 2) local knowledge/skills are in accordance with basic competencies in high school. With these findings, the process of making horog-horog can be used as a learning resource. In addition, this method also includes efforts to preserve the heritage of ancestors.
Pengembangan KIT TERACOCO Sebagai Media Pembelajaran Interaktif IPA Di Sekolah Menengah Pertama Ahdan, Fatmaziza Berliane; Fawaida, Ulya
Jurnal Pendidikan dan Teknologi Indonesia Vol 5 No 11 (2025): JPTI - November 2025
Publisher : CV Infinite Corporation

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52436/1.jpti.1158

Abstract

Pembelajaran Ilmu Pengetahuan Alam (IPA) di tingkat SMP masih menghadapi berbagai kendala, di antaranya metode pembelajaran yang bersifat teoritis dan minim praktik, rendahnya keterlibatan siswa, serta keterbatasan media dan alat praktikum. Kondisi ini menyebabkan peserta didik kesulitan memahami konsep abstrak seperti pertumbuhan tanaman dan komponen ekosistem. Penelitian ini bertujuan untuk mengetahui kelayakan KIT TERACOCO sebagai media pembelajaran interaktif berbasis eksperimen yang dapat digunakan dalam pembelajaran IPA SMP. Metode yang digunakan adalah Research and Development (R&D) dengan model 4D (Define, Design, Develop, dan Disseminate), yang dalam penelitian ini dilaksanakan hingga tahap Develop. Validasi dilakukan oleh enam ahli (media dan materi) serta uji keterbacaan oleh sepuluh siswa kelas VII SMP Nurul Ishlah Jepara. Hasil validasi menunjukkan skor rata-rata sebesar 91% untuk kelayakan media, 93% untuk kelayakan materi, dan 91% untuk kelayakan bahasa yang termasuk dalam kategori “sangat layak” untuk digunakan sebagai media pembelajaran. Uji keterbacaan oleh siswa juga menunjukkan hasil sebesar 91%, yang menandakan bahwa media mudah dipahami dan menarik minat belajar siswa. Dengan demikian, KIT TERACOCO dinilai layak digunakan sebagai media pembelajaran interaktif dalam pembelajaran IPA, khususnya pada materi pertumbuhan tanaman dan ekosistem.
Co-Authors Anwari, Moh Kharis Aryani, Lia Duwi Dody Rahayu Prasetyo, Dody Rahayu Farikhah, Nurul Fatimatuz Zahra, Fatimatuz Fawaida, Ulya Haq, Ferriana Diean Muhamad Imaduddin Nabila, Sherly Helma Putri, Rifa Salvia Sofii, Abdul Johan