Article Per Year (5 Year)
p-Index From 2021 - 2026
0.444
P-Index
This Author published in this journals
All Journal Edukasi: Jurnal Pendidikan dan Pengajaran International Journal of Food Sciences and Nutrition Innovations
Nuranisa, Fadillah Eka
Unknown Affiliation
Biochemistry, Genetics & Molecular Biology Education Immunology & microbiology Languange, Linguistic, Communication & Media Other

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Developing Interactive Media with Articulate Storyline 3 for Enhancing Students’ Learning Motivation on Newton’s Laws Nuranisa, Fadillah Eka; Purwanto, Andik; Risdianto , Eko
Edukasi Vol 11 No 02 (2024): Edukasi: Jurnal Pendidikan dan Pengajaran
Publisher : Universitas Islam Negeri Raden Fatah Palembang, South Sumatra, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19109/s271zx81

Abstract

The learning motivation of grade XI students of SMAN Bengkulu still needs to be improved. This can be seen from the analysis of student needs that were previously carried out with the results that there are still many students who do not understand physics material because they are still lacking in the use of software-based media. This study aimed to determine the development of Articulate Storyline-assisted media to increase students' motivation to learn Newton's law material. Research and development is a type of research that is being carried out (Research and Development). This study used the ADDIE model. This model consists of stages (1) Analysis, (2) Design, (3) Development, (4) Implementation, and (5) Evaluation. The subjects of the study were 33 students in grade XI.2 of SMAN Bengkulu. Data analysis included analysis of learning implementation, media feasibility, student response, and student learning motivation. The results of the research showed: (1) The results of the media feasibility test by the three validators obtained an average percentage value of 85.30% which shows that this learning media is very feasible to use. (2) In the results of the student response, a score of 86.56% was obtained so it was classified as very good. (3) In the results of student learning motivation in the initial motivation with a percentage of 73.86% with the category "Motivated" and in the results of the final motivation questionnaire obtained results with a percentage of 93.29% with the category "Highly Motivated".
FOOD PROCESSING AND PACKAGING TECHNOLOGY INNOVATIONS IN FOOD WASTE REDUCTION: A SYSTEMATIC REVIEW Ramandani, Adityas Agung; Risdianto, Eko; Nuranisa, Fadillah Eka
International Journal of Food Sciences and Nutrition Innovations Vol. 1 No. 1 (2025): International Journal of Food Sciences and Nutrition Innovations (June)
Publisher : CV. Media Inti Teknologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58723/ijfsni.v1i1.37

Abstract

Background of study: Food waste is a critical global issue with significant economic, environmental, and social impacts. Approximately one-third of all food produced is wasted, contributing to over 3.3 billion tons of CO2 emissions annually and wasting 250 cubic kilometers of water each year. This systematic literature review (SLR) aims to explore recent innovations in food processing and packaging technologies that contribute to food waste reduction. Methods: Pendekatan yang digunakan dalam penelitian ini adalah Systematic Literature Review (SLR) dengan mengikuti pedoman PRISMA. Artikel-artikel yang relevan diidentifikasi, disaring, dan dianalisis dari berbagai database seperti Scopus. Analisis bibliometrik dan visualisasi dilakukan menggunakan aplikasi VOSviewer dan Biblioshiny untuk memetakan tren penelitian, kolaborasi, serta fokus tematik dalam bidang ini. A total of 127 articles were analyzed, revealing the latest trends in food packaging and processing innovations. The review includes studies on active and biodegradable packaging materials, as well as consumer behavior interventions that influence food waste reduction. Result: 62.5% of studies focused on developing active and biodegradable packaging materials. Notable examples include the use of chitosan-based films that extended the shelf life of fresh produce by up to 10 days, and the application of antimicrobial packaging that reduced spoilage rates by 25% in perishable foods. 25% of studies reviewed behavioral interventions, such as consumer education campaigns that led to a 15% reduction in food waste in households. Innovations such as bio-based polymers and smart packaging have shown significant potential in minimizing food spoilage during transport and storage Conclusion: The findings highlight the potential of material innovations in food packaging, but research gaps remain in scaling these technologies for industrial application and integrating them with consumer behavior strategies. Future research should focus on optimizing material properties for large-scale production, evaluating safety and toxicity, and exploring policy frameworks that incentivize the adoption of sustainable packaging solutions. This review underscores the need for cross-sector collaboration to drive impactful changes in food waste reduction and achieve sustainability goals.
Co-Authors Andik Purwanto Eko Risdianto Ramandani, Adityas Agung Risdianto , Eko