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All Journal International Journal of Biosciences and Biotechnology PANYONARA: Journal of English Education
Nafsiyah, Zakiyatun
Unknown Affiliation
Biochemistry, Genetics & Molecular Biology Education Environmental Science Languange, Linguistic, Communication & Media

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Peanut (Arachis hypogaea) Milk Vegan Cheese with Pineapple (Ananas comosus) Bromelin Enzyme as Coagulant and Carrot (Daucus carota) Extract as Source of Antioxidants As-Syauqi, Syarifah Miftahqillah; Zulfa, Indana; Nafsiyah, Zakiyatun; Okina, Muhammad Syahrul Rizki; Isnawati, Isnawati
International Journal of Biosciences and Biotechnology Vol 11 No 2 (2024): International Journal of Biosciences and Biotechnology
Publisher : Central Laboratory for Genetic Resource and Molecular Biology, Faculty of Agriculture, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/IJBB.2024.v11.i02.p04

Abstract

Cheese has existed since ancient greece and became one of the fermented foods favored by the community. Cheese is obtained through the process of protein coagulation with the help of bacteria, enzymes, and acids. Increasingly accompanied by technological developments appear various types and preparations of cheese. Cheese is generally made from the milk of cows, goats, horses, and some other animals. But for the development of making cheese made from plants or plants is very rarely found. Making vegan cheese from peanut juice with coagulant enzyme, bromelin, pineapple and extra carrots as a source of antioxidants is present as a new cheese product. Antioxidants function as protectors of the body from free radicals that cause various diseases. To determine the content in vegan cheese made from peanut juice and the addition of carrot extract as a source of antioxidants, organoleptic tests were carried out, protein content tests using the biuret method, and antioxidant tests using DPPH solution. From the results of organoleptic tests carried out get a like response and in the protein content test, it was found that the use of peanut base ingredients has a higher level of protein content than the use of cow's milk base ingredients in cheese making. But in the test of antioxidant levels found that the addition of extra carrots had little affect antioxidant levels in cheese. This happens because the carrot extract present in vegan cheese undergoes oxidation.
The Implementation of Cooperative Learning: A Case Study at International Primary Classroom Nafsiyah, Zakiyatun; Karmina, Sari; Sujiatmoko , Ahmad Heki
PANYONARA: Journal of English Education Vol. 7 No. 2 (2025): PANYONARA: Journal of English Education
Publisher : Institut Agama Islam Negeri Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19105/panyonara.v7i2.21027

Abstract

Abstract: Cooperative learning (CL) is an instructional approach that facilitates students’ knowledge construction through collaborative interaction in small groups. This qualitative case study explores how CL has been applied in an international primary classroom setting where located in Gresik East Java Indonesia. Two English teachers were interviewed using semi-structured interview and their classes were observed to collect the data. The data were analysed using thematic analysis. The findings showed that CL enhances active engagement, collaboration, and cognitive learning. However, teachers faced several barriers in implementing CL, including time constraints, differences in student’s skill levels, and classroom management. To address these challenges, teachers employed diagnostic assessments, flexible grouping, and structured reflections. These findings suggest that while CL is beneficial, its success depends on sufficient teacher training, especially in culturally diverse classrooms. The study underscores the importance of sustained professional training and adaptive strategies to maximize the effectiveness of CL in multicultural setting.
Co-Authors As-Syauqi, Syarifah Miftahqillah Isnawati Isnawati Okina, Muhammad Syahrul Rizki Sari Karmina Sujiatmoko , Ahmad Heki zulfa, indana