Annisa Tuzzahra
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Aplikasi Metode Partisipatori, Kelebihan Dan Kelemahannya Dalam Pembelajaran Fiqh Di Madrasah Wahdaniah Putri; Muflihah; Annisa Tuzzahra; Nadya Putri Mukhlisa; Arsandy; Dwi Noviani
Pengertian: Jurnal Pendidikan Indonesia (PJPI) Vol. 1 No. 1 (2023): Pengertian: Jurnal Pendidikan Indonesia (PJPI)
Publisher : Penerbit dan Percetakan CV. Picmotiv

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61930/pjpi.v1i1.142

Abstract

Tujuan penelitian ini adalah untuk mengetahui lebih mendalam konsep dasar metode Partisipatori serta kelebihan dan kelemahannya dalam pembelajaran fiqih di madrasah, melalui pendekatan kualitatif. Penelitian ini dibuat berdasarkan mata kuliah pembelajaran fiqih di madrasah pada materi aplikasi metode partisipatori kelebihan dan kelemahannya. Metode penelitian yang digunakan adalah Metode studi Pustaka yaitu menghimpun serta menganalisis dokumen tertulis, gambar karya ataupun elektronik, dan hasilnya menunjukkan bahwa metode partisipatori merupakan suatu metode pembelajaran yang memberikan peran lebih aktif terhadap peserta didik, sementara pendidik menjadi pemandu dan fasilitator yang mendukung proses pembelajaran. Pembelajaran berdasarkan proses dan pola induktif, tidak hanya terfokuskan kepada pendidik, dan dapat menimbulkan suasana pembelajaran yang tidak membosankan sehingga mendukung proses pembelajaran agar mencapai tujuan pembelajaran.
Identifikasi dan Karakterisasi Mikroba pada Tape Singkong (Manihot esculenta) Setelah Pengisolasian melalui Teknik Pengecatan Annisa Tuzzahra; Ardi Mustakim
Algoritma : Jurnal Matematika, Ilmu pengetahuan Alam, Kebumian dan Angkasa Vol. 3 No. 5 (2025): Algoritma : Jurnal Matematika, Ilmu pengetahuan Alam, Kebumian dan Angkasa
Publisher : Asosiasi Riset Ilmu Matematika dan Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/algoritma.v3i5.725

Abstract

Cassava tape is a traditional fermented product widely consumed in Indonesia, especially in rural areas. It is produced from cassava (Manihot esculenta) through the activity of microorganisms during the fermentation process. The presence of microbes in this process plays a crucial role in the flavor, aroma, texture, and final quality of the product. The microorganisms involved, including bacteria, molds, and yeasts, work synergistically to break down the carbohydrate components of cassava into simpler products, resulting in the sweet taste and distinctive aroma of tape. This study aimed to identify and characterize the microbes present in cassava tape through isolation and microscopic staining using safranin. The isolation process involved several stages: sequential sample dilution, inoculation onto Nutrient Agar (NA) media using the pour method, and incubation at 37°C for 24 hours. The growing microbial colonies were observed macroscopically, then collected and subjected to simple safranin staining to determine the shape and distribution pattern of the microbial cells microscopically. Observations revealed colonies with diverse morphologies, including rod-shaped (bacilli) and spherical (cocci), evenly distributed across the observation area. This indicates that cassava tape contains microorganisms of various morphologies that play a role in the fermentation process. Simple safranin staining has been shown to provide an initial overview of the presence and form of microbes, although further identification to the genus or species level requires further tests such as Gram staining, biochemical tests, and molecular analysis. These findings open up opportunities for further in-depth research into consumption safety, the functional role of microbes in tape fermentation, and its potential use as a source of natural probiotics in traditional fermented foods.