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All Journal Jurnal Ilmiah Pendidikan Citra Bakti JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI
Mertayasa, I Made
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Agriculture, Biological Sciences & Forestry Chemistry Education Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Mathematics Other

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IMPLEMENTASI MODEL PEMBELAJARAN BERBASIS MEDIA GAMIFIKASI- KAHOOT BERBASIS HOTS TERHADAP PENGUASAAN KONSEP DAN KETERAMPILAN BERPIKIR KRITIS SISWA SD Mertayasa, I Made; Astawan, I Gede Astawan; Gading, I Ketut
Jurnal Ilmiah Pendidikan Citra Bakti Vol. 9 No. 2 (2022)
Publisher : STKIP Citra Bakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38048/jipcb.v9i2.686

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh media gamifikasi berbasis kahoot berbasis HOT terhadap penguasaan konsep dan keterampilan berpikir kritis IPA siswa kelas V Sekolah Dasar. Penelitian ini menggunakan metode penelitian eksperiment dengan jenis quasi eksperiment dan desain Single Factor Independent Group Design. Populasi dalam penelitian ini adalah seluruh siswa kelas V SD di Gugus Laksamana Kecamatan Jembrana tahun pelajaran 2021/2022 yang berjumlah 290 orang. Penentuan sampel dalam penelitian ini menggunakan tehnik klaster sampling, dengan dua tahapan. Analisis statistik yang digunakan untuk menguji hipotesis adalah dengan menggunakan MANOVA. Dalam penelitian ini uji asumsi yang dilakukan meliputi uji normalitas sebaran data, uji homogenitas varians dan uji korelasi antar variabel terikat. Dari analisis data terungkap bahwa ; 1) Terdapat perbedaan penguasaan konsep pada siswa kelas V Sekolah Dasar yang menggunakan pembelajaran dengan media gamifikasi-Kahoot berbasis HOTS memiliki tingkat penguasaan konsep yang lebih baik dari pada siswa yang mengikuti pembelajaran berbantuan gambar. 2) Terdapat perbedaan keterampilan berpikir kritis IPA antara siswa yang mengkuti pembelajaran dengan media gamifikasi- kahoot berbasis HOTS lebih baik dibandingkan dengan siswa yang mengikuti pembelajaran berbantuan gambar. 3) Terdapat perbedaan penguasaan konsep dan keterampilan berpikir kritis IPA secara simultan pada siswa kelas V Sekolah Dasar antara siswa yang mengikuti pembelajaran dengan media gamifikasi kahoot- berbasis HOTS dengan siswa yang mengikuti pembelajaran berbantuan gambar, dengan demikian maka pembelajaran dengan media gamifikasi kahoot berbasis HOTS berpengaruh terhadap penguasaan konsep dan keterampilan berpikir kritis IPA siswa Kelas V Gugus Laksamana Kecamatan Jembrana.
Karakteristik Sensori dan Warna Sate Lilit Ayam Dengan Perlakuan Penambahan Gula Kelapa Shaskara, I Made Ananda Merta; Mertayasa, I Made; Wrasiati, Luh Putu
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 2 (2024): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2024.v12.i02.p11

Abstract

Satay lilit is a traditional Balinese food that is popular with locals and tourists alike. Satay Lilit is usually made from chicken, beef and pork. Almost all traditional restaurants serve satay lilit as their mainstay menu. The processing of satay lilit is quite complicated with complete spices so that the serving process often takes a long time. Frozen sate lilit, satay lilit that has been cooked, vacuum-packed and frozen, is now being introduced. The shelf life of this satay is relatively long at around 2-3 months. The treatment in this study was the addition of coconut sugar 0%, 5%, 7.5%, 10%, 12.5%, and 15% of the satay dough used. This study aims to determine the effect of coconut sugar addition on the sensory and color characteristics of satay lilit. The second objective was to determine the amount of added sugar to get the best characteristics of satay lilit. The results showed that all treatments of coconut sugar addition had a significant effect on the sensory and color characteristics of satay lilit. The more sugar added, the darker and redder the satay color. The best characteristic of the satay lilit was the addition of 10 percent coconut sugar. This satay lilit has taste characteristics with an average value of 4.6 (slightly sweet to sweet), texture with an average value of 4.45 (normal to slightly hard), overall acceptance with a value of 5.85 (somewhat like to like), then color intensity L of 54.45, a of 2.95 and b of 19.10.
Strategi Peningkatan Kualitas Produk Dan Kepuasan Konsumen Sate Lilit Ayam Men Budi Di Desa Blahkiuh Kabupaten Badung Provinsi Bali Suputra, I Gede Maha Adijaya; Mertayasa, I Made; Wrasiati, Luh Putu; Yoga, I Wayan Gede Sedana; Gunam, Ida Bagus Wayan
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 14 No 1 (2026): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2026.v14.i01.p09

Abstract

In the village of Blahkiuh, located in the Abiansemal sub-district, Badung regency, there are many sellers of traditional foods. One of the traditional food sellers there is Men Budi. He sells traditional chicken sate lilit. The intense business competition has led business owners to change their marketing strategies by improving product quality and analyzing consumer importance and satisfaction. This study aimed to assess the quality attributes of chicken sate lilit, importance and satisfaction levels,and develop strategies to enhance the of Men Budi's chicken sate lilit. The Quality Function Deployment (QFD) method was employed for the analysis. The findings identified eight quality attributes of chiken sate lilit that were important and satisfactory to consumers: taste, texture, size, price, packaging, cleanliness, aroma, and color. Taste received the highest consumer importance ranting (4.53), while aroma and color scored the lowest (4.18). in terms of satisfaction, aroma ranked the highest (4.31), while texture was rated the lowest (3.95). Improvement priorities included texture, price, cleanliness, color, and taste. Additionally, technical parameters requiring attention were mixing, grilling, and raw material preparation.
Co-Authors Astawan, I Gede Astawan I Ketut Gading I W.G. SEDANA YOGA Ida Bagus Wayan Gunam Luh Putu Wrasiati Shaskara, I Made Ananda Merta Suputra, I Gede Maha Adijaya