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All Journal JURNAL PENDIDIKAN TAMBUSAI Neologia: Jurnal Bahasa dan Sastra Indonesia Jurnal Ilmu Kedokteran dan Kesehatan Indonesia
Nurislamiah, Nurislamiah
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Arts Education Health Professions Languange, Linguistic, Communication & Media Library & Information Science Public Health Social Sciences

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Peningkatan Hasil Belajar Bahasa Indonesia Melalui Model Pembelajaran Kooperatif Tipe TGT Pada Siswa Kelas VI UPTD SDN 191 Barru Adam, Andi; Najmiah, Najmiah; Nurislamiah, Nurislamiah; Natsir, Miftahul Jannah
Jurnal Pendidikan Tambusai Vol. 9 No. 1 (2025)
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai, Riau, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jptam.v9i1.25027

Abstract

Penelitian ini bertujuan untuk mengkaji Peningkatan Hasil Belajar Bahasa Indonesia Melalui Model Pembelajaran Kooperatif Tipe TGT Pada Siswa Kelas VI UPTD SDN 191 Barru. Jenis penelitian yang digunakan oleh peneliti yaitu penelitian tindakan kelas, observasi yang telah dilakukan pada siswa kelas VI menunjukkan bahwa permasalahan mengenai hasil belajar siswa dan dari pengamatan ini diketahui bahwa penyebabnya adalah masih perlu model pembelajaran yang bervariasi digunakan oleh guru untuk meningkatkan hasil belajar siswa. Yang menjadi subjek penelitian adalah murid kelas VI UPTD SDN 191 Barru sebanyak 18 siswa yang terdiri atas 10 siswa laki-laki dan 8 siswa perempuan. Prosedur pelaksanaan penelitian ini dilaksanakan dalam 2 siklus yaitu siklus I, siklus II. Setiap siklus dilaksanakan selama 4 kali pertemuan. Hal ini didukung oleh data yang diperoleh dari data persentase ketuntasan hasil belajar siswa. Pada siklus I hasil presentasi mencapai 38%, pada siklus II 50%. Hal ini berarti terjadi peningkatan sebesar 12%. Dengan demikian penggunaan model pembelajaran kooperatif tipe TGT dalam mata pelajaran bahasa indonesia dapat meningkatkan hasil belajar Siswa Kelas VI UPTD SDN 191 Barru.
TRANSFORMASI NOVEL GERBANG DIALOG DANUR KARYA RISA SARASWATI KE DALAM FILM DANUR: I CAN SEE GHOST KARYA AWI SURYADI (KAJIAN EKRANISASI) Nurislamiah, Nurislamiah
Neologia: Jurnal Bahasa dan Sastra Indonesia Vol 1, No 2 (2020): June
Publisher : Fakultas Bahasa dan Sastra Indoensia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (324.698 KB) | DOI: 10.59562/neologia.v1i2.14799

Abstract

This study purpose to describe the forms of ekranisasi that shrinkage, addition, and variation changes in intrinsic elements of plot, character, and setting. The research method used is descriptive qualitative. The results of this study indicate that the most common form of ekranisasi is shrinkage and addition resulting in significant differences between novels and films. The conclusion in this study is that the ekranisasi procces occurs because there are elements that are unimportant to visualize, consideration of duration, and consideration of commercial aspects.
Identifikasi Kadar Pengawet Natrium Benzoate pada Saus Tomat yang Beredar di Wilayah Kabupaten Dompu Nurislamiah, Nurislamiah; Martuti, Sri; Nailufar, Yuyun
Jurnal Ilmu Kedokteran dan Kesehatan Indonesia Vol. 6 No. 1 (2026): Maret : Jurnal Ilmu Kedokteran dan Kesehatan Indonesia
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jikki.v6i1.8780

Abstract

Tomato sauce is a popular processed food product often added with preservatives to extend shelf life. Sodium benzoate is one of the most commonly used preservatives; however, its use must comply with the maximum limit set by BPOM, which is 1000 mg/kg. Excessive intake may cause health problems such as carcinogenic benzene formation and nervous system disorders. This study aimed to identify the sodium benzoate content in tomato sauces sold in Dompu Regency and evaluate their compliance with food safety standards. A descriptive quantitative method with a cross-sectional approach was applied. Five brands of tomato sauce were randomly selected from markets and minimarkets, then analyzed at the Toxicology Laboratory of Universitas ‘Aisyiyah Yogyakarta using UV-Vis spectrophotometry. The results showed sodium benzoate levels of 69.25 mg/kg in sample A, 1,653 mg/kg in DB, 263.7 mg/kg in DM, 166.5 mg/kg in JT, and 1,028 mg/kg in ML. Two of the five samples (DB and ML) exceeded the maximum permissible limit. These findings indicate that some tomato sauce products in Dompu Regency do not meet food safety standards, highlighting the need for stricter supervision to protect consumers.
Co-Authors Andi Adam, Andi Nailufar, Yuyun Najmiah, Najmiah Natsir, Miftahul Jannah Sri Martuti