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All Journal Jurnal Riset Rumpun Ilmu Hewani (JURRIH) Jurnal Riset Rumpun Ilmu Sosial, Politik dan Humaniora (JURRISH) Jurnal Inovasi Pendidikan dan Pengajaran JIPHO (Jurnal Ilmiah Peternakan Halu Oleo)
Rosanti Rosanti
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science Social Sciences Other

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Pengembangan Bahan Ajar Geografi Berbasis Pendidikan Karakter pada Materi Lingkungan Hidup Kelas X Rikki Hariyadi; Adhitya Prihadi; Rosanti Rosanti
Jurnal Inovasi Pendidikan dan Pengajaran (JIPP) Vol. 3 No. 1 (2024): Maret: Jurnal Inovasi Pendidikan dan Pengajaran (JIPP)
Publisher : LPD IKIP PGRI Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31571/jipp.v3i1.7878

Abstract

This research aims to carry out research and development to produce products and find out the feasibility of developing these products. The product produced is in the form of module teaching materials, namely geography teaching materials based on character education on environmental material. The problem formulation in this research is to determine the suitability of the teaching materials being developed. In this research, the test subjects were students of SMA Negeri 1 Embaloh Hlir, Kapuas Hulu Regency who were in class X with a total of 28 students. This research and development refers to the model according to Borg and Gall with research and development steps through 4 stages or what is called a 4-D model which has been modified into a 3-D model, namely defining, designing and developing in stages without carrying out stages. The final stage is the dissemination stage. The research instruments used were material and media expert validation as well as student response questionnaires to determine the suitability of teaching materials. This research produced teaching materials in the form of modules by obtaining a feasibility level from material experts of 80%, media experts of 78% and student responses of 83%.
Semiotika Generasi Sandwich di Film Home Sweet Loan Rosanti Rosanti; April Laksana; Putri Handayani; Rizqi Fitrianti; Meiby Zulfikar
Jurnal Riset Rumpun Ilmu Sosial, Politik dan Humaniora Vol. 5 No. 1 (2026): Januari: JURRISH: Jurnal Riset Rumpun Ilmu Sosial, Politik dan Humaniora
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jurrish.v5i1.6763

Abstract

The film Home Sweet Loan depicts the reality of the lives of young people who face economic and psychological pressures due to the double burden of family. The character of Kaluna represents the sandwich generation, a generation that must meet the needs of both generations, parents and the nuclear family. This study aims to analyze the meaning of denotation, connotation, and myth in this film, as well as how the representation of the sandwich generation is formed through narrative and visual symbols. The approach used is Roland Barthes' semiotic analysis, which divides meaning into three levels: denotative, connotative, and myth. Data were obtained through observation of the film, visual documentation and dialogue, and interviews with semiotics experts and film practitioners. The results show that the film Home Sweet Loan presents a layered meaning that reflects the dilemma of the sandwich generation, especially young women. The representation of the sandwich generation is formed through symbols and narratives that highlight the conflict between personal interests and responsibilities to the family. This film not only reflects reality but also functions as an ideological medium that shapes society's perspective on the role of the younger generation in the modern family. Through the character of Kaluna, the film depicts the pressures experienced by individuals in this position, including the challenge of maintaining a balance between personal ambition and obligations to the family. Thus, this film conveys a message about the importance of balancing personal interests and social demands within the family.
Overrun, Titik Beku dan Daya Leleh Es Krim Berbahan Baku Susu UHT dan Labu Kuning (Cucurbita moschata) Rosanti Rosanti; Harapin Hafid; Fitrianingsih Fitrianingsih
Jurnal Ilmiah Peternakan Halu Oleo Vol 4, No 4 (2022):
Publisher : Fakultas Peternakan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56625/jipho.v4i4.28710

Abstract

Abstrak. Susu merupakan bahan makanan yang bernilai gizi tinggi yang diperoleh dari hasil pemerahan hewan seperti sapi, kerbau, kuda, kambing dan unta yang umum dikonsumsi oleh setiap orang di segala usia. Susu mudah tekontaminasi oleh bakteri pathogen dari lingkungan, seiring dengan berkembangnya zaman, muncul berbagai macam olahan susu salah satunya es krim, Nilai gizi es krim sangat tergantung pada nilai gizi bahan bakunya, sehingga perlu adanya upaya untuk meningkatkan sifat fisik dan menciptakan varian baru yang dapat ditempuh dengan menambahkan bahan-bahan yang kaya akan manfaat. Salah satu jenis buah yang dapat digunakan sebagai bahan tambahan adalah buah labu kuning. Penelitian ini bertujuan untuk mengetahui nilai overrun, titik beku dan daya leleh es krim berbahan baku susu Ultra High Temperature (UHT) yang diperkaya buah labu kuning (Cucurbita moschata). Metode yang dilakukan pada penelitian ini adalah Rancangan Acak Lengkap dengan 5 perlakuan dan 4 ulangan pada uji kualitasfisik dan uji organoleptik. Perlakuan yang digunakan adalah pembuatan es krim dengan penambahan buah labu kuning, (P0) pembuatan es krim dengan penambahan buah labukuning 0 (gr), (P1) pembuatan es krim dengan penambahan buah labu kuning 5 (gr), (P2) pembuatan es krim dengan penambahan buah labu kuning 10 (gr), (P3) pembuatan es krim dengan penambahan buah labu kuning 15 (gr), (P4) pembuatan es krim dengan penambahan buah labu kuning 20%. Parameter yang diamati pada penelitian ini meliputi kualitas fisik berupa Overrun, titik beku dan daya leleh. Hasil penelitian menunjukkan penggunaan bahan baku susu UHT yang diperkaya buah labu kuning berpengaruh nyata terhadap overrun, dengan perlakuan terbaik P2 (10%), namun tidak berpengaruh terhadap titik beku dan daya leleh.Kata Kunci: overrun, titik beku, daya leleh, labu kuning
Evaluasi Kualitas Internal dan Eksternal Telur Ayam Kampung yang Diawetkan dengan Daun Belimbing Wuluh (Averrhoa bilimbi L.) Supranoto Supranoto; Fani Dwi Evadewi; Tri Sukmaningsih; Rosanti Rosanti
JURNAL RISET RUMPUN ILMU HEWANI Vol. 4 No. 2 (2025): Oktober : JURRIH: JURNAL RISET RUMPUN ILMU HEWANI
Publisher : Pusat riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jurrih.v4i2.7720

Abstract

Free-range chicken eggs are a source of high-value animal protein but are susceptible to quality deterioration during storage. This study aimed to evaluate the effect of Averrhoa bilimbi L. leaf extract concentration and storage duration on the internal quality (Egg White Index, Egg Yolk Index, Haugh Unit, yolk color) and pH of free-range chicken eggs. An experimental method was employed using a Completely Randomized Design (CRD) with a 4 x 4 factorial pattern. The first factor was leaf extract concentration (0%, 5%, 10%, 15%), and the second factor was storage duration (7, 14, 21, and 28 days). The results showed that immersion in 5% Averrhoa bilimbi L. leaf extract significantly maintained internal egg quality compared to the control up to 14 days of storage. This treatment produced optimal values for the Egg White Index, Egg Yolk Index, Haugh Unit, and yolk color score, while also inhibiting the pH increase indicative of egg spoilage. However, an excessively high concentration (15%) resulted in physical quality degradation. It is concluded that Averrhoa bilimbi L. leaf extract has potential as an effective natural preservative for maintaining the freshness of free-range chicken eggs, with the best concentration at 5% for short- to medium-term storage.
Co-Authors April Laksana Evadewi, Fani Dwi Fitrianingsih Fitrianingsih Fitrianti, Rizqi Harapin Hafid H. Meiby Zulfikar Prihadi, Adhitya PUTRI HANDAYANI Rikki Hariyadi Supranoto Supranoto Tri Sukmaningsih