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All Journal Trigonometri: Jurnal Matematika dan Ilmu Pengetahuan Alam Journal Innovation In Education
Yulianti Sinurat
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Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Education Languange, Linguistic, Communication & Media Mathematics Physics

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Analisis Miskonsepsi Buku Biologi Kurikulum 2013 Kelas X Pada Materi Ekosistem Syarifah Widya Ulfa; Fany Erlangga Saragih; Yulianti Sinurat; Putri Rizq Achyari; Raini Dahriana Pulungan; Muhammad Fazil Mawla Lubis
Journal Innovation In Education Vol. 2 No. 3 (2024): September : Journal Innovation in Education (INOVED)
Publisher : STIKes Ibnu Sina Ajibarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59841/inoved.v2i3.1406

Abstract

This research analyzes misconceptions in the 2013 Biology curriculum book for class X, especially regarding ecosystem material. Using qualitative descriptive methods, this research identifies parts of the book that have the potential to cause misconceptions and involves interviews and questionnaires with students and teachers. The results show that less than 10% of concepts experience misconceptions, with the highest level of misconceptions in the concepts of food chains and energy flow. Most misconceptions are caused by students' lack of understanding of teacher explanations that are difficult to understand. Students tend to look for references on the internet to clarify material, but this also has the potential to increase misconceptions if the source is not clear. Lecture-based learning methods and the use of PowerPoint media without in-depth explanations also contribute to misconceptions. This research emphasizes the importance of meaningful and participatory learning to reduce student misconceptions.
STUDY LITERATUR: PENGARUH LAMA FERMENTASI TERHADAP KUALITAS RASA DAN TEKSTUR YOGURT Fany Erlangga Saragih; M. Fazil Mawla Lubis; Putri Rizq Achyari; Yulianti Sinurat; Miftahul Khairani
Trigonometri: Jurnal Matematika dan Ilmu Pengetahuan Alam Vol. 6 No. 1 (2025): Trigonometri: Jurnal Matematika dan Ilmu Pengetahuan Alam
Publisher : Cahaya Ilmu Bangsa Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.3483/trigonometri.v6i1.11070

Abstract

This research discusses the effect of fermentation time on the taste and texture quality of yogurt through a literature study approach. Yogurt is a popular fermented milk product because it contains probiotic bacteria, such as Lactobacillus bulgaricus and Streptococcus thermophilus, which can improve digestive health. A fermentation process that utilizes lactic acid bacteria converts lactose into lactic acid, which acts as a natural preservative and determines the taste and texture of yogurt. Fermentation time is a crucial factor that influences the organoleptic and microbiological quality of the product. This research uses data from various scientific journals. The results showed that the duration of fermentation influenced the degree of acidity (pH), viscosity and total lactic acid bacteria in yogurt. Fermentation that is too long can cause a decrease in textural quality due to a decrease in pH approaching the isoelectric point of casein, thereby causing phase separation. This study also found that the concentration of fruit juice in yogurt had a significant effect on the acidity of the product. The conclusion of this study shows that managing the fermentation duration is very important to produce high quality yogurt. It is hoped that this article can be a reference for innovation in making fermented products, as well as a learning resource in biology education.
Co-Authors Fany Erlangga Saragih M. Fazil Mawla Lubis miftahul khairani Muhammad Fazil Mawla Lubis Putri Rizq Achyari Raini Dahriana Pulungan Syarifah Widya Ulfa