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All Journal J-PEK (JURNAL PEMBELAJARAN KIMIA) JCER (Journal of Chemistry Education Research) Jurnal Ilmiah Kanderang Tingang Kahayan : Jurnal Pengabdian Kepada Masyarakat
Triliyansi, Triliyansi
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Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Education Engineering Languange, Linguistic, Communication & Media Social Sciences Other

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Implementation of Student Worksheets (LKS) Using the Treffinger Model as A Guide For Self-Learning on Hydrocarbon Compound Triliyansi, Triliyansi; Anggraini, Maya Erliza; Abudarin, Abudarin
J-PEK (Jurnal Pembelajaran Kimia) Vol 9, No 2 (2024): J-PEK (JURNAL PEMBELAJARAN KIMIA)
Publisher : Universitas Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17977/um026v9i22024p116-123

Abstract

This study demonstrates the Treffinger model's impact on autonomous learning through Student Worksheets (LKS) concerning hydrocarbon compounds. Students showed a good understanding of hydrocarbons through problem-solving using the Treffinger model, achieving an average score of 79.56. Implementing the Treffinger model in learning activities significantly enhanced their knowledge about Hydrocarbons, achieving a coefficient of 84.46%. Treffinger's learning paradigm enhances student engagement, innovation, active participation, and a student-centred approach, augmenting motivation, problem-solving, and critical thinking skills.
Utilizing AI (Artificial Intelligence) Platforms as Learning Media for MIPA Students at Palangka Raya University Anatasya, Violina; Putra, Nandito; Triliyansi
JCER (Journal of Chemistry Education Research) Vol. 9 No. 1 (2025): Volume 9 No. 1 June 2025
Publisher : Universitas Negeri Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26740/jcer.v9n1.p1-4

Abstract

This research analyzes the use of AI (Artificial Intelligence) platform as a learning media for Mathematics and Natural Sciences Education students at Palangka Raya University. As technology develops, AI is often used in higher education as a system that mimics human intelligence. Various AI platforms have diverse functions that support student learning activities. The research method used descriptive qualitative with data collection through questionnaires on Google Form. The results show that students actively use AI, with ChatGPT being the most frequently used. AI makes it easier for students to obtain information quickly, makes the learning process more effective, and learning more interesting. However, there are risks of AI dependency and data inaccuracy. This research also describes the utilization of AI to contribute to improving the quality of learning for MIPA Education students at Palangka Raya University.
Peningkatan Pemahaman Keselamatan dan Penggunaan Peralatan Laboratorium Kimia Melalui Pembelajaran Praktis Siska Alvionita; Triliyansi, Triliyansi; Asi, Nopriawan Berkat
Jurnal Ilmiah Kanderang Tingang Vol 16 No 1 (2025): Jurnal Ilmiah Kanderang Tingang
Publisher : FKIP Universitas Palangka Raya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37304/jikt.v16i1.390

Abstract

This study aims to evaluate the effectiveness of practical learning activities in the chemistry laboratory of Palangka Raya University on increasing the understanding of SMAN 2 Kahayan Tengah students regarding the safety and use of chemistry laboratory equipment. This study uses a pre-experimental design with a one-group pretest-posttest approach. Grade XI students who participated in practical learning activities included the delivery of laboratory safety materials, introduction to laboratory tools and instruments, and demonstrations of simple chemical experiments. Student comprehension data was collected through pretest and posttest, then analyzed using the Wilcoxon signed-rank test and N-gain calculation. The results showed a significant increase (p < 0.05) between pretest scores (mean = 62.00) and posttest (mean = 80.33), with an average N-gain value of 0.48 which was included in the medium category. The conclusion of this study is that practical learning activities in the chemistry laboratory of the University of Palangka Raya are effective in improving the understanding of SMAN 2 Kahayan Tengah students regarding the safety and use of chemistry laboratory equipment.
Program Edukasi Bahaya Pewarna Dan Pemanis Pada Siswa Kelas X Kriya Kayu SMKN 4 Palangka Raya Anatasya, Violina; Prastiti, Arini Eka Jaya; Triliyansi, Triliyansi
Kahayan : Jurnal Pengabdian Kepada Masyarakat Vol 1 No 1 (2024): November : KAHAYAN (JURNAL PENGABDIAN KEPADA MASYARAKAT)
Publisher : Jurusan Pendidikan Ilmu Pengetahuan Sosial, Fakultas Keguruan dan Ilmu Pendidikan, Universitas Palangka Raya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37304/jak.v1i1.16772

Abstract

The culinary industry in Indonesia, especially the snack and food sector, has great potential in creating job opportunities and attracting the interest of various consumer groups. However, the use of additives such as synthetic dyes and sweeteners in food is a major concern because it can pose health risks. These additives are used to improve the quality, taste, and visual appeal of food, but they can contain harmful substances such as borax, benzoic acid, sodium cyclamate, saccharin, and formalin that are often found in children's snacks. An education program on the dangers of synthetic dyes and sweeteners was carried out in class X of the Wood Craft department of SMK Negeri 4 Palangka Raya to increase students' understanding of the health risks of harmful chemicals in food. The counseling method involves conveying information about the types of chemicals, their health impacts, and tips for choosing safe food. Observations were made to see students' responses and participation during the activity. This educational program is expected to change students' consumption behavior, so that they are better able to maintain their health and spread awareness about the importance of healthy food in their environment
Co-Authors Abudarin, Abudarin Anatasya, Violina Anggraini, Maya Erliza Asi, Nopriawan Berkat Prastiti, Arini Eka Jaya Putra, Nandito Siska Alvionita