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Lestari, Rina Tri
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Dentistry Education Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Nursing Public Health Other

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PENGARUH VIDEO TIKTOK TERHADAP PENGUASAAN KOSAKATA BAHASA INGGRIS MAHASISWA SEMESTER EMPAT DI UNIVERSITAS BHINNEKA PGRI Lestari, Rina Tri; Rakhmawati, Ika
EduCurio: Education Curiosity Vol 1 No 3 (2023): Juli-Oktober 2023
Publisher : Yayasan Pendidikan Tanggui Baimbaian

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Abstract

Tujuan utama dari penelitian ini adalah untuk mengetahui efektivitas Kahoot dalam penguasaan kosakata bahasa Inggris pada semester kedua di Universitas Bhinneka PGRI pada tahun ajaran 2022/2023. Penelitian ini merupakan penelitian kuantitatif dengan menggunakan metode penelitian pra-eksperimen. Dalam penelitian ini, peneliti mengumpulkan data dengan melakukan pre-test, treatment, dan post-test. Pada sesi pertama, para siswa mengikuti pre-test untuk mengetahui penguasaan kosakata mereka sebelum menggunakan aplikasi Kahoot. Kemudian, peneliti melakukan treatment dan kemudian peneliti memberikan post-test setelah menggunakan aplikasi Kahoot. Hasilnya adalah peningkatan nilai siswa setelah menggunakan aplikasi Kahoot sebagai perlakuan. Nilai rata-rata post-test lebih tinggi dari nilai pre-test yaitu 69,33 > 92,33 dan signifikansi 0,002 < 0,05. Dari nilai di atas, dapat dilihat bahwa aplikasi Kahoot secara signifikan efektif untuk penguasaan kosakata siswa.
Analysis of Nutritional Value and Organoleptic Quality of Cookies Made From Sacha Inchi Nuts With A Combination Of Arrowroot Flour and Banana Flour As A Protein-Rich Food Yusmiyati, Yusmiyati; Lestari, Rina Tri; Lestari, Reni; Prastiwi, Nur Sinta Dwi; Aulia, Desi Dina
Academic Hospital Journal Vol 8, No 1 (2026)
Publisher : Rumah Sakit Akademik Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ahj.v8i1.105749

Abstract

Background: Cookies are a staple food alternative with rich nutritional characteristics. Cookies have a delicious taste and crunchy texture. Objective: To produce cookie products with a combination of sacha inchi flour, banana flour and arrowroot flour that are high in protein, omega-3, 6, and 9 and high in fibre that can be accepted organoleptically.Method: Experimental research with a Completely Randomised Design (CRD). The treatment consisted of substituting sacha inchi flour with a combination of flours (banana, arrowroot, and wheat) to produce Formulas 01A, 02B, and 03C. With acomparison of sacha inchi nuts at 30% in formula 01A, 40% in formula 02B, and 50% in formula 03C. The nutritional values tested included water content, ash content, fat content, protein content, carbohydrate content, energy content, fibre content, total sugar content, and omega-3, 6, and 9 content. Organoleptic quality was tested using the Hedonic Test (preference test) with 30 consumer panellists who regularly consume cookies.Result:  Based on the analysis of nutritional value (energy, fat, protein, carbohydrates, saturated fatty acids, unsaturated fatty acids, omega-3, 6, 9) and organoleptic quality, sacha inchi beans have the potential to be used at 50% in the formulation of cookies. That is, the cookies made with formula Sacha inchi cookie products, combined with arrowroot and banana flours, are an alternative source of protein with high nutritional value and omega-9 fatty acids, offering health benefits.
Co-Authors Aulia, Desi Dina Prastiwi, Nur Sinta Dwi Rakhmawati, Ika Reni Lestari Yusmiyati, Yusmiyati