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All Journal EDUSAINS JIPI (Jurnal IPA dan Pembelajaran IPA)
Izzulhaq, Brilliant Dwi
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Biochemistry, Genetics & Molecular Biology Chemistry Education Environmental Science Physics

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IMPLEMENTATION OF A PROJECT-BASED WORKSHEET USING ALOE VERA GEL AS A NATURAL STABILIZER IN PURPLE SWEET POTATO ICE CREAM TO INCREASE NUTRITIONAL LITERACY Sari, Sari; Wiendhy, Sylvania; Rahmatullah, Saepudin; Izzulhaq, Brilliant Dwi; Sholihat, Rizqy Nur
EDUSAINS Vol 17, No 1 (2025): EDUSAINS
Publisher : Faculty of Education and Teacher Training, UIN (State Islamic University) Syarif Hidayatul

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15408/es.v17i1.45338

Abstract

This study was motivated by the low level of nutritional literacy among students in obtaining, processing, and understanding information to make appropriate decisions regarding nutritional choices. The purpose of this study was to examine students' learning activities in analyzing nutritional literacy through the application of project-based worksheets, as well as to analyze the characteristics of purple sweet potato ice cream. The method used was a pre-experimental design with a one-group pretest-posttest design, involving 35 students from one school in Indonesia. The results showed that students' learning activities were very good, with an engagement rate of 88%. Students' nutritional literacy improved significantly, with an N-Gain value of 0.50, which falls into the moderate category. Additionally, the physical characteristics of purple sweet potato ice cream using aloe vera gel stabilizer and CMC met the standards of SNI No. 01-3713-1995. This study contributes to contextual science learning through the development of project-based worksheets that not only enhance students' nutritional literacy but also connect scientific knowledge with real-world practice through simple experimental activities.keywords: Purple sweet potato ice cream; project-based worksheets; nutritional literacy; use of aloe vera gel; natural stabilizer.
The Use of Problem Based Interactive Video Quizzes to Improve Students Chemical Literacy on the Topic of Water Pollution Adhwa, Jauza Bahira; Sunarya*, Risa Rahmawati; Sari, Sari; Farida, Ida; Izzulhaq, Brilliant Dwi
Jurnal IPA & Pembelajaran IPA Vol 9, No 2 (2025): JUNE 2025
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/jipi.v9i2.46249

Abstract

This study is grounded in the importance of students having chemistry literacy related to the issue of water pollution through problem-based learning (PBL) integrated with interactive video quizzes. The purpose of the research was to describe the use of problem-based interactive video quizzes and to analyze the improvement of students chemistry literacy on the topic of water pollution. The research design employed a one-group pretest-posttest with 31 tenth-grade students from a secondary school in West Java as subjects. The instrument used was a chemistry literacy test measuring the aspects of content, context, process, and attitude toward water pollution. The results showed the highest N-Gain increase in the attitude indicator (0.70), followed by context (0.65), content (0.62), and process (0.58). Based on these findings, it can be concluded that the use of PBL integrated with interactive video quizzes can significantly improve students chemistry literacy, with the highest improvement observed in the attitude aspect and the lowest in the process aspect
Implementation of a project-based worksheet using Aloe vera gel as a natural stabilizer in purple sweet potato ice cream to increase nutritional literacy Sari, Sari; Wiendhy, Sylvania; Rahmatullah, Saepudin; Izzulhaq, Brilliant Dwi; Sholihat, Rizqy Nur
EDUSAINS Vol. 17 No. 1 (2025): EDUSAINS
Publisher : Faculty of Education and Teacher Training, UIN (State Islamic University) Syarif Hidayatul

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15408/es.v17i1.45338

Abstract

This study was motivated by the low level of nutritional literacy among students in obtaining, processing, and understanding information to make appropriate decisions regarding nutritional choices. The purpose of this study was to examine students' learning activities in analyzing nutritional literacy through the application of project-based worksheets, as well as to analyze the characteristics of purple sweet potato ice cream. The method used was a pre-experimental design with a one-group pretest-posttest design, involving 35 students from one school in Indonesia. The results showed that students' learning activities were very good, with an engagement rate of 88%. Students' nutritional literacy improved significantly, with an N-Gain value of 0.50, which falls into the moderate category. Additionally, the physical characteristics of purple sweet potato ice cream using aloe vera gel stabilizer and CMC met the standards of SNI No. 01-3713-1995. This study contributes to contextual science learning through the development of project-based worksheets that not only enhance students' nutritional literacy but also connect scientific knowledge with real-world practice through simple experimental activities.
Co-Authors Adhwa, Jauza Bahira Ida Farida Ratnasari Ratnasari Saepudin Rahmatullah, Saepudin Sholihat, Rizqy Nur Sunarya*, Risa Rahmawati Wiendhy, Sylvania