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All Journal JPGI (Jurnal Penelitian Guru Indonesia) Proceedings Series on Physical & Formal Sciences Journal of Professional Teacher Education International Journal of Technology, Food and Agriculture
Moningka, Yudha
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Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Education Electrical & Electronics Engineering Engineering Languange, Linguistic, Communication & Media Mechanical Engineering Social Sciences Other

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North Sumatra Busedah to strengthen students’ character and implementation through the fun school Moningka, Yudha; Aprilia, Nani; Isnaeni, Bekti
Journal of Professional Teacher Education Vol. 2 No. 1 (2024)
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jprotect.v2i1.730

Abstract

Strengthening character education still needs to be done because it has been found that student's behavior is not according to applicable norms and rules. History education is one of the subjects that can potentially strengthen character education. The formulation of this research is “How is the design of North Sumatra Busedah to strengthen the character education of students and its implementation through the fun school movement?” The purpose of this research is to analyze the design of North Sumatra Busedah to strengthen the character education of students and its implementation through the fun school movement. This type of research is descriptive research. The data collection techniques used are observation and documentation. The data collection instruments used were observation sheets and history books. The research procedure was carried out by analyzing the material content in the history book used by the teacher. Then, researchers designed a new history book, North Sumatra Busedah, as a renewal of history books that contained material about the history of North Sumatra. Furthermore, researchers examined the challenges that would be faced in implementing North Sumatra Busedah through the fun school movement. The results showed that researchers designed the creation of North Sumatra Busedah as a history book renewal, which was adjusted to the learning outcomes in phases E and F. Two possible challenges will be faced in implementing North Sumatra Busedah to strengthen the character education of students through the fun school movement.
Elaboration of learning cycle 5E model and PJBL based on creative products and fun entrepreneurship through shutterstock application Moningka, Yudha; Aprilia, Nani; Isnaeni, Bekti
JPGI (Jurnal Penelitian Guru Indonesia) Vol 9, No 3 (2024): JPGI
Publisher : Indonesian Institute for Counseling, Education and Therapy (IICET)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29210/023865jpgi0005

Abstract

PKK subject is a lesson about ethics, values, skills and attitudes in facing the challenges of life to obtain opportunities in various risks faced. The implementation of "Elaboration of Learning Cycle 5E Model and PjBL based on creative products and fun entrepreneurship through shutterstock application" as an effort to guide the learning process in accordance with the times of students to find business opportunities through mobile phones in the era of globalisation and industrial revolution  4.0. This descriptive research conducted at SMK Negeri 3 Penajem Paser Utara. Research subjects  were students of Livestock Agribusiness Class XI Phase F Even Semester, 2022/2023 academic year. The object research is learning by using the 5E model based on creative product projects and fun entrepreneurship. Data collection techniques through documentation and observation. Data analysis technique is descriptive analysis. The findings showed that the project contributed to improving students' understanding and practice of entrepreneurial values.
Kualitas Fisik dan Sensoris Bakso Itik dengan Penambahan Pengawet Alami Ekstrak Bunga Kecombrang Moningka, Yudha; CH. Wariyah; Slamet, Agus
Proceedings Series on Physical & Formal Sciences Vol. 8 (2025): Prosiding Seminar Nasional Fakultas Pertanian dan Perikanan
Publisher : UM Purwokerto Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30595/pspfs.v8i.1496

Abstract

Bunga Kecombrang merupakan rempah asli Indonesia yang digunakan untuk bahan sayur dan obat-obatan karena memiliki senyawa fenolik, minyak atsiri, alkaloid, flavonoid, polifenol, steroid, dan saponin yang sangat bermanfaat sebagai antibakteri, antioksidan, serta antikanker. Pemanfaatan bunga kecombrang sebagai bumbu tradisional dan antioksidan untuk meningkatkan kualitas produk pangan asal hewani yaitu bakso daging itik sehingga dapat menyediakan pangan yang bergizi dan memiliki sifat fungsional. Penelitian ini bertujuan untuk mengetahui kualitas fisik dan sensoris bakso daging itik dengan penambahan ekstrak bunga kecombrang. Metode penelitian yang digunakan adalah rancangan acak kelompok faktorial (RAKL) dengan menggunakan 3 kelompok eksperimen dan 2 faktor dengan pengulangan sebanyak 2 kali. Kelompok perlakuan pertama B1 (bakso tanpa penambahan ekstrak bunga kecombrang), B2 (bakso dengan penambahan ekstrak bunga kecombrang), B3 (bakso dengan penambahan natrium benzoat). Faktor pertama adalah jumlah rasio daging itik/tapioka (A1= 15%, A2= 25%, dan A3= 35%), sedangkan faktor kedua adalah jumlah penambahan ekstrak bunga kecombrang (K1= 2%, K2= 4%, dan K3= 6%). Hasil penelitian menunjukkan perlakuan masing-masing kelompok terpilih berdasarkan uji kesukaan yaitu B1A1, B1A2, dan B3A1. Hasil penelitian juga menunjukkan bahwa penambahan ekstrak bunga kecombrang berpengaruh nyata (P<0,05) terhadap rasa, tekstur, rendemen, dan susut masak bakso.
Elaboration of learning cycle 5E model and PJBL based on creative products and fun entrepreneurship through shutterstock application Moningka, Yudha; Aprilia, Nani; Isnaeni, Bekti
JPGI (Jurnal Penelitian Guru Indonesia) Vol. 9 No. 3 (2024): JPGI
Publisher : Indonesian Institute for Counseling, Education and Therapy (IICET)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29210/023865jpgi0005

Abstract

PKK subject is a lesson about ethics, values, skills and attitudes in facing the challenges of life to obtain opportunities in various risks faced. The implementation of "Elaboration of Learning Cycle 5E Model and PjBL based on creative products and fun entrepreneurship through shutterstock application" as an effort to guide the learning process in accordance with the times of students to find business opportunities through mobile phones in the era of globalisation and industrial revolution  4.0. This descriptive research conducted at SMK Negeri 3 Penajem Paser Utara. Research subjects  were students of Livestock Agribusiness Class XI Phase F Even Semester, 2022/2023 academic year. The object research is learning by using the 5E model based on creative product projects and fun entrepreneurship. Data collection techniques through documentation and observation. Data analysis technique is descriptive analysis. The findings showed that the project contributed to improving students' understanding and practice of entrepreneurial values.
Antioxidative Effects of Muscovy Duck Meatballs with the Addition of Torch Ginger Flower Extract Moningka, Yudha; Wariyah, Chatarina; Slamet, Agus
International Journal of Technology, Food and Agriculture Vol. 3 No. 2 (2026): June (In Progress)
Publisher : P3M Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/tefa.v3i2.6968

Abstract

Muscovy duck meatballs are high-fat, wet foods that are susceptible to oxidation and microbial activity. Torch ginger flower extract (TFE) contains flavonoid compounds that can capture free radicals resulting from fat oxidation. The purpose of this study was to evaluate the antioxidative effect of Muscovy duck meatballs with the addition of TFE based on the changes in functional groups in meatballs. The materials used were male Muscovy duck meat  and torch ginger flowers. This study used a Randomized Block Design with variations in the meat/tapioca ratio (250g/37.5g; 250g/62.5g; 250g/87.5g) and the amount of ginger torch extract (8.35ml; 17.7ml; 28.05ml), as well as controls without and with sodium benzoate. Analysis included chemical criteria of the meatballs, antioxidant activity, identification of functional groups with FT-IR, and microbiological tests. The results showed that meatballs with more TFE added had higher antioxidant activity. Meatballs with a ratio of 250g/15g and 8.35 ml TFE exhibited antioxidant activity of 18.49±0.84%. Based on the FT-IR spectrum, the functional groups in the meatballs were the same as those in the torch ginger flower extract, namely -OH, aromatic C=C, and C-O. Implementing this functional meatball processing technology can provide safe food and reduce the risk of oxidative stress.
Co-Authors Agus Slamet CH. Wariyah Chatarina Wariyah isnaeni, bekti Nani Aprilia