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All Journal Dikdimas : Jurnal Pengabdian Kepada Masyarakat Journal of Innovation in Applied Natural Science
Rezvani, Mohammad Qais
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Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Education Energy Engineering Environmental Science Immunology & microbiology Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Nursing Physics Social Sciences

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The Effect of the GeoGebra Application on Students’ Mathematical Reasoning Abilities Lubis, Ari Aulia Abdi; Novitasari, Wiwik; Fitriani, Fitriani; Amanda, Saksi; Rezvani, Mohammad Qais
DIKDIMAS : Jurnal Pengabdian Kepada Masyarakat Vol. 4 No. 3 (2025): DIKDIMAS : JURNAL PENGABDIAN KEPADA MASYARAKAT VOL 4 NO 3 DESEMBER 2025
Publisher : Asosiasi Profesi Multimedia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58723/dikdimas.v4i3.539

Abstract

Background: This program addresses the low mathematical reasoning ability and minimal technology use at MA Negeri 4 Mandailing Natal by implementing the GeoGebra application. GeoGebra is a dynamic software integrating geometry, algebra, and calculus, helping students visualize abstract mathematical concepts in a concrete and engaging way.Aims: This program aims to examine the significant influence of using the GeoGebra application on students' mathematical reasoning.Methods: This program employed a pre-experimental one-group pretest-posttest design. The sample was 30 students from class X MIPA C at MA Negeri 4 Mandailing Natal, selected via simple random sampling. Instruments included mathematical reasoning tests and questionnaires. Data were analyzed quantitatively using simple linear regression analysis.Results: Results showed a positive and significant influence of GeoGebra on students' mathematical reasoning abilities. A simple linear regression analysis yielded a significance value (p < 0.05) and the equation Y = 67.367 + 7.300X. An improvement was also observed descriptively: the number of students who successfully completed the reasoning test increased from 10 (out of 30) in the pre-test to 20 in the post-test.Conclusion: This program concludes that increased GeoGebra utilization is associated with higher students’ reasoning abilities. The findings empirically confirm GeoGebra as an effective pedagogical tool. Therefore, its use is recommended as an interactive mathematics learning medium to help students visualize abstract concepts and improve reasoning outcomes.
Replacing Fat with Soy Milk and Lecithin: Impact on the Quality of Steamed Sponge Cake Putri, Larasita Aulia; Hidayat, Lukman; Anis, Ulfah; Islam, Md Zahidul; Rezvani, Mohammad Qais; Emumejaye, Kugbere
Journal of Innovation in Applied Natural Science Vol. 1 No. 1 (2025): Journal of Innovation in Applied Natural Science
Publisher : CV Media Inti Teknologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58723/jinas.v1i1.55

Abstract

Background of study: Steamed sponge cake is a type of cake that uses eggs as the primary raw material for foam formation, emulsification, and coagulation. Soybean flour, a plant-based protein source, has the potential to replace the functional roles of eggs in steamed sponge preparation. The addition of an emulsifier is also required to maintain the final product quality.Aims and scope of paper: This study aimed to analyze the effects of soy milk substitution, lecithin addition, and their interaction on the physical, chemical, and organoleptic characteristics of steamed sponge cake.Methods: The experiment was conducted using a factorial Completely Randomized Design with two factors: the egg-to-soy milk ratio (100:0, 75:25, and 50:50) and the level of soy lecithin addition (2% and 4%). Data were analyzed using two-way ANOVA at a 5% significance level, followed by Duncan’s Multiple Range Test (DMRT) to determine significant differences among treatments.Result: Soy milk significantly affected moisture content, volume, hardness, cohesiveness, springiness, chewiness, gumminess, resilience, protein content, and fat content. Lecithin addition significantly affected moisture content, volume, specific volume, hardness, springiness, chewiness, gumminess, resilience, and protein content. The interaction between soy milk substitution and lecithin addition significantly influenced specific volume, hardness, springiness, gumminess, and resilience.Conclusion: Soy milk substitution and lecithin addition, individually and in combination, significantly influenced multiple physical and chemical properties of steamed sponge cake. These findings demonstrate the potential for partial replacement of eggs with soy milk, combined with soy lecithin, to produce high-quality steamed sponge cake with possible cost benefits.
Co-Authors Amanda, Saksi Emumejaye, Kugbere Fitriani Fitriani Islam, Md Zahidul Lubis, Ari Aulia Abdi Lukman Hidayat Putri, Larasita Aulia Ulfah Anis Wiwik Novitasari