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All Journal Islamic Journal of Integrated Science Education Social Agriculture, Food System, and Environmental Sustainability
Syafruddin, Aldy Iqbal
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Agriculture, Biological Sciences & Forestry Education Environmental Science Mathematics Physics Social Sciences Other

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Development of A Virtual Laboratory Based on Augmented Reality (AR) for Series Circuit Material at SMPN 9 Kota Kediri Syafruddin, Aldy Iqbal; Inzagi, Nadhea Aurel Zalfanisa; Fatmaningsih, Lidiya; Nurazmi; Daud, Dalila Haji
Islamic Journal of Integrated Science Education (IJISE) Vol. 4 No. 2 (2025): July
Publisher : Program Studi Tadris IPA, Fakultas Tarbiyah (IAIN) Kediri, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30762/ijise.v4i2.6000

Abstract

This study aims to develop and evaluate the practicality and effectiveness of a virtual laboratory based on Augmented Reality (AR) for teaching series circuits to 9th-grade students at SMPN 9 Kota Kediri. The media is designed to address students' difficulties in understanding concepts of current, voltage, and resistance, which often result from teacher-centered learning methods. The research method used in this study is research and development with ADDIE design are analysis, design, development, implementation, and evaluation. The validity of the media was assessed by experts, and its effectiveness was evaluated through pre-tests, post-tests, and questionnaires. AR technology enables a more interactive and visual learning experience without the limitations of physical laboratory tools. The design and development of the Augmented Reality (AR)-based virtual laboratory learning media effectively improve the learning outcomes and motivation of ninth-grade students at SMPN 9 Kota Kediri, particularly on the topic of series electric circuits.
Empowering local communities through digital marketing automation: A case study of eco-friendly dragon fruit kombucha Syafruddin, Aldy Iqbal; Febriana, Imelda Putri; Zahwa, Annurul; Aninda, Lulus Putri
Social Agriculture, Food System, and Environmental Sustainability Vol. 3 No. 1: (February) 2026
Publisher : Institute for Advanced Science, Social, and Sustainable Future (IASSSF)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61511/safses.v3i1.2026.2619

Abstract

Background: This study examines the application of automation technology in the production of environmentally friendly dragon fruit-based kombucha in Kediri using the n8n platform. Kombucha is a fermented beverage that has attracted growing consumer interest due to its potential health benefits, while dragon fruit serves as a natural ingredient with added nutritional value. Methods: The study employs a research and development (R&D) approach aimed at improving production efficiency and maintaining product quality. Automation is applied to several stages of the production process, including raw material management, fermentation time regulation, as well as distribution and marketing activities. The development process is based on the Borg and Gall model, which emphasizes systematic testing and evaluation at each stage of product development. This approach allows for continuous refinement to ensure the feasibility and effectiveness of the production system. Findings: The results of the study show that the integration of the n8n platform has successfully automated key workflows, from monitoring raw materials to managing fermentation times and marketing distribution. This implementation has significantly improved operational efficiency by reducing dependence on manual processes and minimizing the risk of human error. From a product perspective, consumer trials showed a high level of acceptance; dragon fruit kombucha produced by this system was rated superior in terms of flavor balance, fresh aroma, and attractive natural color. Conclusion: This study concludes that the use of low-code automation technology such as n8n is an effective solution for optimizing the production and marketing of environmentally friendly kombucha at the local level. Novelty/Originality of this article: The novelty of this research lies in the use of the n8n platform—which is commonly used for pure IT workflows—in the context of MSME-scale fermented beverage production.
Co-Authors Aninda, Lulus Putri Daud, Dalila Haji Fatmaningsih, Lidiya Febriana, Imelda Putri Inzagi, Nadhea Aurel Zalfanisa Nurazmi Zahwa, Annurul