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All Journal YASIN: Jurnal Pendidikan dan Sosial Budaya Jurnal Sadewa: Publikasi Ilmu Pendidikan, Pembelajaran dan Ilmu Sosial
Rahmi Kurnia
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Education Languange, Linguistic, Communication & Media Mathematics Social Sciences Other

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Pengaruh Gaya Mengajar Guru terhadap Motivasi Belajar Siswa Sekolah Dasar SDN Nyapah 3 Nurul Hasanah; Desty Endrawati Subroto; Azzahra Vindri Farida; Listaria Agustin; Ifatul Jahro; Rahmi Kurnia
Jurnal Sadewa : Publikasi Ilmu Pendidikan, Pembelajaran dan Ilmu Sosial Vol. 3 No. 3 (2025): Agustus : Publikasi Ilmu Pendidikan, Pembelajaran dan Ilmu Sosial
Publisher : Asosiasi Riset Ilmu Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/sadewa.v3i3.2026

Abstract

This study investigates how teaching methods affect students' willingness to learn. Students' interest and engagement in the learning process can be enhanced by effective teaching methods. Different teaching philosophies, including collaborative, inventive, interactive, and authoritative, have varying effects on students' willingness to learn. To achieve the best learning outcomes, it is necessary to choose a teaching style that suits the needs and characteristics of students. In this study, a qualitative approach was used to analyze students' perceptions of various teaching styles in the classroom environment. The results showed that interactive and collaborative methods tend to increase learning motivation more than the one-way authoritative style. In addition, teacher emotional involvement, the use of interesting learning media, and a conducive classroom atmosphere also contribute greatly to shaping students' learning interests. These findings are expected to be a reference in designing more adaptive and effective teaching strategies.
Analisis Kualitas Sensori Kue Putu Ayu dengan Penambahan Ekstrak Buah Naga Merah Rahmi Kurnia
YASIN Vol 5 No 4 (2025): YASIN: Jurnal Pendidikan dan Sosial Budaya
Publisher : Lembaga Yasin AlSys

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58578/yasin.v5i4.5987

Abstract

This study aims to analyze the sensory quality of putu ayu cake with the addition of red dragon fruit extract at concentrations of 20%, 30%, and 40% as an effort to innovate traditional food products using natural ingredients—a practice that remains relatively uncommon. This research is a true experimental study using a Completely Randomized Design (CRD) with three replications, involving four treatments: control (X0) and three extract variations (X1, X2, X3). The assessment was conducted by five semi-trained panelists from the Culinary Arts faculty using organoleptic test sheets to evaluate color, aroma, and taste. Data were analyzed using quantitative descriptive statistics, followed by ANOVA and Duncan’s post hoc test. The results show that the addition of 40% red dragon fruit extract (X3) had the most significant effect on color, aroma, and the distinctive taste of dragon fruit, but did not significantly affect the cake’s sweetness. The control treatment (X0) recorded the highest score for sweetness (3.67), while X3 received the highest scores for aroma (2.53) and dragon fruit flavor (2.73). These findings indicate that red dragon fruit extract can enhance the visual appeal and distinctive taste profile of putu ayu without altering its sweetness, thus offering potential for enriching traditional food innovations with functional natural ingredients.
Co-Authors Azzahra Vindri Farida Desty Endrawati Subroto Ifatul Jahro Listaria Agustin Nurul Hasanah