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All Journal Jurnal Biodjati JTP - Jurnal Teknologi Pendidikan
Aila Gema Safitri
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Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Education

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Automated Assessment of Students' Attitudes and Academic Resilience Through Learning Management System Data Integration Dianti Eka Aprilia; Sutadi Triputra; Rika Dwi Agustiningsih; Aila Gema Safitri
JTP - Jurnal Teknologi Pendidikan Vol. 26 No. 3 (2024): Jurnal Teknologi Pendidikan
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat, Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/jtp.v26i3.51055

Abstract

One of the online platforms used to support learning activities is the Learning Management System (LMS). LMS supports the evaluation of cognitive aspects but not affective ones. As learning is mostly asynchronous, it presents challenges for lecturers in assessing students' attitudes. However, LMS generates data that can potentially be used to evaluate student attitudes and academic resilience. With the system log on the LMS, we can process data into information on the level of understanding, learning attitude, and persistence of students. This research is related to the design of an analytic dashboard that is integrated with LMS using Moodle. The dashboard will display an evaluation of student learning activities from the attitudinal aspects of motivation, discipline, responsibility, and academic resilience aspects consisting of persistence, reflecting and asking for help, and negative affect and emotional response. The study involved 160 new students, with data collected from 130 participants. The method used is a Research and Development (R&D) approach, which includes three stages: introduction, development, and testing. Data triangulation was used for validation by comparing online assessments with student self-evaluations. The final stage visualizes the results of system log analysis through the analytic dashboard. Findings showed that motivation scores from self-assessment correlated with LMS data, while discipline and responsibility assessments yielded different results. Academic resilience measures also showed discrepancies between student and mentor assessments. This research highlights the potential to visualize affective learning aspects within LMS platforms, providing lecturers with valuable insights into both cognitive and affective dimensions of student performance.
Comparison of Quality and Ethanol Content of Liquid and Powder Kombucha from Jasmine Tea (Jasminum sambac L.) Nisa Ihsani; Anisa Nurul Huda; Arifa Nadya Nur Afifah; Tiwi Sartika; Linda Pertiwi; Maelita Ramdani Moeis; Muhammad Farid Maksum; Aila Gema Safitri; Oktira Roka Aji
Jurnal Biodjati Vol 10 No 2 (2025): November
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/biodjati.v10i2.47357

Abstract

The fermentation process of kombucha has become a focus of halal product research due to its ethanol content. Processing kombucha into powder form can be an alternative to address the ethanol content in liquid kombucha, as it has undergone a drying process, making it a potential halal-certified functional drink. The objective of this study was to compare the quality of liquid and powdered kombucha. The research was conducted from March to September 2024 at the Biotechnology Laboratory, Muhammadiyah University of Bandung. The method used was the Complete Randomized Design (CRD) method. The parameters analyzed included ethanol content, total BAA (Bacterial Acetic Acid), pH, organic acid content, and sugar content. In the production of powdered kombucha, optimization of maltodextrin and gum arabic usage was also conducted to achieve the best solubility and taste. The best powdered kombucha was obtained with a maltodextrin-to-gum arabic ratio of 3:2. In the research, liquid kombucha contained ethanol at an average of 0.09%. In comparison, no ethanol was detected in the powdered kombucha (0%). Total BAA in powder decreased after the drying process (p<0.05). The pH value of kombucha in liquid form (4.4) also differed significantly from powdered (3.2) (p<0.05). However, the levels of organic acids and sugars in liquid and powdered kombucha did not differ significantly (p>0.05). The sugar content in liquid and powdered kombucha was lower than that in kombucha in general.
Co-Authors Anisa Nurul Huda Arifa Nadya Nur Afifah Dianti Eka Aprilia Linda Pertiwi MAELITA RAMDANI MOEIS Muhammad Farid Maksum Nisa Ihsani Oktira Roka Aji Rika Dwi Agustiningsih Sutadi Triputra Tiwi Sartika