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Masriani Masriani
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Decision Sciences, Operations Research & Management Education Languange, Linguistic, Communication & Media Mathematics Other

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PENELUSURAN KEARIFAN LOKAL MASYARAKAT DESA TENGGULI KECAMATAN SAJAD DALAM E-POCKET BOOK CUKA RAMBUTAN Lisna Yani; Hairida Masriani; Masriani Masriani
Jurnal Pendidikan dan Pembelajaran Khatulistiwa (JPPK) Vol 8, No 3 (2019): Maret 2019
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (417.323 KB) | DOI: 10.26418/jppk.v8i3.32117

Abstract

AbstractThe aim of this research was to find out how to make rambutan vinegar by the people of Tengguli Village, Sajad District. The form of this research is descriptive research. The location taking technique in this research used purposive sampling technique while the sampling technique in this research used snowballing sampling technique. The data collection tool carried out in this research is the interview guideline sheet and the material used is in the form of stationery. Based on the results of interviews with the people of Tengguli Village, Sajad Regency, it is known that the people of Tengguli Village made rambutan vinegar through a traditional fermentation process using yeast (Saccharomyces cerevisiae) and without using yeast. From the results of the research it can be concluded that there are 2 ways of making rambutan fruit vinegar by the people of Tengguli Village, Sajad District namely fermentation using yeast (Saccharomyces cerevisiae) and without using yeast. Keywords: Fermentation, Local Wisdom, Rambutan Vinegar.
DESKRIPSI KETERAMPILAN KOMUNIKASI SISWA KELAS VIII SMP NEGERI 17 PONTIANAK PADA MATERI ZAT ADITIF Rosma Novianti; Masriani Masriani; Lukman Hadi
Jurnal Pendidikan dan Pembelajaran Khatulistiwa (JPPK) Vol 8, No 3 (2019): Maret 2019
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (557.696 KB) | DOI: 10.26418/jppk.v8i3.32313

Abstract

Abstract The aims of this study was to describe students’ communication skills on topic of food additives. In order to achieve the aim, a descriptive study was conducted. A class of 29 students from 8th grade of SMPN 17 Pontianak participated in this study. It began with observation of activities during food additives class. The observation sheets were used to collect data of students’ communication skills. After class activities ended, a set of questions were asked to 10 students whom were selected randomly in order to obtain students’ response during previous class activities. Data were then analyzed descriptively. Results showed that students percentage score of verbal communication skills on asking, answering, and responding skills were 52.59 %, 24.14 %, and 17.24 % respectively and students percentage score of written communication skills on presenting data in table-form, writing a discussion, and writing a conclusion were 43.10 %, 56.90 %, and 44.83 % respectively. In conclusion, students’ verbal and written communication skills were 31.23 % and 48.28 % which were categorized as poor and good respectively.  Keywords : Additives Compounds, Communication skils, Descriptive 
DESKRIPSI KEMAMPUAN PESERTA DIDIK TINGKAT SMA MENYELESAIKAN SOAL HOTS MATERI HUKUM-HUKUM DASAR KIMIA Annisa Wulandari; Hairida Hairida; Masriani Masriani
Jurnal Pendidikan dan Pembelajaran Khatulistiwa (JPPK) Vol 9, No 7 (2020): Juli 2020
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jppk.v9i7.41448

Abstract

AbstractThis research is aimed to describe the ability of high school students in solving HOTS questionstchemistrybasic law. This research use descriptive qualitative method, with the subjects of class XI students of SMA Negeri 5 Pontianak, SMANegeri 6 Pontianak, SMA Negeri 9 Pontianak, SMA Negeri 2 Kubu Raya, totaling 127 students. The instrument used in the form of HOTS questions with the cognitive level of analyzing (C4) and evaluating (C5). The validation results show that the instrument used has a very good level of validity with an average percentage of small scale of 95.41% with a very high category and an average percentage of large scale of 93.75% with a very high category. The reults showed that the percentage of students ability insolving HOTS questions is 19,9%.Keyword: Basic Laws of Chemistry, Description, HOTS
Co-Authors Annisa Wulandari Hairida Hairida Lisna Yani Lukman Hadi Rosma Novianti