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All Journal Jurnal Penelitian Ilmu Pendidikan Indonesia Madani: Multidisciplinary Scientific Journal
Prihanza, Melvitha Putri
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Keefektifan Media Pembelajaran Berbasis Video Interaktif untuk Meningkatkan Hasil Belajar Pendidikan Pancasila Kelas VI SDN 1 Selokaton Kabupaten Kendal Aushofi, Azka Haidar; Sari , Ririn Indah; Prihanza, Melvitha Putri; Khasanah , Uswatun; Hidayah, Eva Nur
Jurnal Penelitian Ilmu Pendidikan Indonesia Vol. 4 No. 4 (2025)
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jpion.v4i4.809

Abstract

Penelitian ini bertujuan untuk mengetahui keefektifan media pembelajaran berbasis video interaktif dalam meningkatkan hasil belajar Pendidikan Pancasila murid kelas VI SDN 1 Selokaton Kabupaten Kendal. Latar belakang penelitian ini berangkat dari rendahnya keterlibatan dan hasil belajar murid yang masih di bawah Kriteria Ketercapaian Tujuan Pembelajaran, karena keterbatasan guru dalam variasi penggunaan media pembelajaran. Penelitian ini menggunakan metode kuantitatif dengan desain eksperimen semu berupa pretest– posttest control group design, melibatkan 21 murid kelas VI SDN 1 Selokaton sebagai kelas eksperimen dan 21 murid kelas VI SDN 1 Tanjunganom sebagai kelas kontrol. Hasil penelitian menunjukkan adanya peningkatan nilai rata-rata hasil belajar dari 83,33 menjadi 90,95. hasil N-Gain pretest dan posttest pada kelas eksperimen mendapatkan nilai sebesar 0,723 dengan kategori peningkatan tinggi. Sehingga dapat disimpulkan bahwa peningkatan hasil belajar murid dengan media pembelajaran berbasis video interaktif pada pembelajaran Pendidikan Pancasila 72,3%.
Analisis Lama Perendalam Kedelai Terhadap Kualitas Tempe (Rasa, Warna, dan Tekstur) untuk Bahan Olahan Mendoan Fidelia, Felisiana; Prihanza, Melvitha Putri; Yulita, Nova; Khasanah, Uswatun; Aripin, Ipin
Madani: Jurnal Ilmiah Multidisiplin Vol 3, No 11 (2025): December 2025
Publisher : Penerbit Yayasan Daarul Huda Kruengmane

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.17946481

Abstract

The purpose of this study was to analyze the effect of soybean soaking time on the quality of tempeh as a mendoan ingredient, especially in terms of taste and texture. Mendoan tempeh has unique sensory characteristics that are largely determined by the quality of tempeh in the initial stages of processing, so that the soybean soaking process is an important factor that needs to be studied scientifically. The research method/approach used was an experimental method with a completely randomized design, where the treatment was a variation of soybean soaking time for 8 hours, 12 hours, and 16 hours. Data were obtained through organoleptic tests using a hedonic scale on the taste and texture of mendoan tempeh, involving untrained panelists, then analyzed using analysis of variance (ANOVA) with the help of SPSS software. The results of the study showed that variations in soybean soaking time had a significant effect on the quality of taste and texture of tempeh as a mendoan ingredient. The 12-hour soaking time produced the highest preference value for both sensory parameters compared to other treatments. The conclusion of this study confirms that controlling the soaking time of soybeans is a crucial initial stage in producing optimal quality tempeh for processed mendoan, and has the potential to become a technical reference for traditional food business actors in improving product quality.
Co-Authors Abda Abda Aushofi, Azka Haidar Fidelia, Felisiana Hidayah, Eva Nur Ipin Aripin, Ipin Khasanah , Uswatun Sari , Ririn Indah Yulita, Nova