cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Rizal Kamsurya
Contact Email
rizal_kamsurya@stkipmnc.ac.id
Phone
+6285243611246
Journal Mail Official
imeij@indo-intellectual.id
Editorial Address
Jl. Panjang No.1, RT.1/RW.3, Kedoya Utara, Kec. Kb. Jeruk, Kota Jakarta Barat, Daerah Khusus Ibukota Jakarta 11520 Dusun Kotania Atas, Desa Eti Kec. Seram Barat Kabupaten Seram Bagian Barat Propinsi Maluku
Location
Kab. seram bagian barat,
Maluku
INDONESIA
Indo-MathEdu Intellectuals Journal
Published by Lembaga Intelektual Muda Maluku
ISSN : 28085604     EISSN : 28085078     DOI : 10.54373
Core Subject : Education,
Mathematics
Indo-MathEdu Intellectuals Journal is a fully refereed (double-blind peer review) and an open-access online journal for academics, researchers, graduate students, early-career researchers and students, published by Lembaga Intelektual Muda (LIM) Maluku. IMEIJ is a periodical publication (two times a year, in March and September) with the primary objective to disseminate scientific articles in the fields of mathematics education. IMEIJ is indexed by Directory of Open Access Journals, Indonesian Scientific Journal Database, Google Scholar, and several others including Crossref,
Arjuna Subject : Ilmu Sosial - Pendidikan
Articles 4,406 Documents
 437   438   439   440   441 
Pembelajaran Pendidikan Agama Islam dan Budi Pekerti Terhadap Pelaksanaan Ibadah Salat Berjamaah Peserta Didik Kelas VIII di SMP Negeri 8 Palopo rahma fitri; Bustanul Iman RN; Bungawati
Indo-MathEdu Intellectuals Journal Vol. 7 No. 4 (2026): Indo-MathEdu Intellectuals Journal (In-Press)
Publisher : Lembaga Intelektual Muda (LIM) Maluku

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54373/imeij.v7i4.6719

Abstract

Learning Islamic Religious Education and Character Building plays an important role in shaping students' religious attitudes, including getting used to performing congregational prayers in the school environment. This study aims to analyze the influence of learning Islamic Religious Education and Character Building on the implementation of congregational prayers of eighth grade students at SMP Negeri 8 Palopo. The study used a quantitative approach with a survey design. The study population was 185 students, while a sample of 37 students was selected using a proportional sampling technique. Data were collected through a closed questionnaire with a Likert scale, then analyzed using simple linear regression analysis, t-test, and coefficient of determination (R²) with the help of IBM SPSS version 20. The results showed that the level of learning Islamic Religious Education and Character Building was in the very high category with an average of 36.05 (90.13%), while the implementation of congregational prayers was also in the very high category with an average of 36.03 (90.08%). Regression analysis shows that Islamic Religious Education and Character Education learning has a positive and significant effect on the implementation of congregational prayer (t = 10.746; p < 0.001), with a coefficient of determination of 0.767. This finding indicates that Islamic Religious Education and Character Education learning contributes 76.7% to the implementation of congregational prayer among students.
Pengaruh Ta'dib dan Nilai Tauhid Terhadap Disiplin Belajar Siswa di SMA IT Ittihad Makassar Nuraeni Nuraeni; Syamsuhri Halim
Indo-MathEdu Intellectuals Journal Vol. 7 No. 4 (2026): Indo-MathEdu Intellectuals Journal (In-Press)
Publisher : Lembaga Intelektual Muda (LIM) Maluku

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54373/imeij.v7i4.6734

Abstract

Student learning discipline in Islamic schools is still a challenge, while empirical evidence regarding the influence of understanding ta'dib and internalizing the value of monotheism on learning discipline is still limited. This research aims to analyze the partial and simultaneous influence of understanding ta'dib and internalizing the value of monotheism on student learning discipline at SMA IT Ittihad Makassar. The research uses a quantitative approach with an explanatory survey design. The research population consisted of 50 students and all were sampled using total sampling techniques. Data was collected using a five-point Likert scale questionnaire which met validity and reliability tests. Data analysis was carried out through classical assumption tests and multiple linear regression. The research results show that understanding ta'dib and internalizing the value of monotheism each have a positive and significant effect on students' learning discipline. Simultaneously, the two variables also have a significant effect with the ability to explain variations in learning discipline of 30.1%. These findings indicate that strengthening understanding of ta'dib and internalizing the value of monotheism are important factors in forming student learning discipline. This research provides empirical evidence regarding the integration of Islamic education concepts with the formation of disciplinary character in the context of Integrated Islamic Schools at the high school level.
Inovasi Pembuatan Pasta Ravioli Isi Ayam dengan Proporsi Tepung Mocaf dan Tepung Tempe Terhadap Karakteristik Sensori dan PreferensiInovasi Pembuatan Pasta Ravioli Isi Ayam dengan Proporsi Tepung Mocaf dan Tepung Tempe Terhadap Karakteristik Sensori dan Preferensi Shayla Davinia Ikhsani; Any Sutiadiningsih; Mauren Gitta Miranti; Aisyah Nurin Kamilya
Indo-MathEdu Intellectuals Journal Vol. 7 No. 4 (2026): Indo-MathEdu Intellectuals Journal (In-Press)
Publisher : Lembaga Intelektual Muda (LIM) Maluku

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54373/imeij.v7i4.6751

Abstract

This study was motivated by the high dependence on wheat flour in pasta products, making it necessary to utilize local food ingredients as an alternative. This study aimed to examine the sensory characteristics, consumer preference level, and best formulation of chicken-filled ravioli pasta using mocaf flour and tempe flour in different proportions. The method used was experimental research with three treatments, namely 90% mocaf flour and 10% tempe flour, 80% mocaf flour and 20% tempe flour, and 70% mocaf flour and 30% tempe flour. Data were collected through sensory evaluation covering color, taste, texture, and overall liking by panelists. The data were analyzed using the Friedman test to determine differences among treatments, followed by the Wilcoxon test to identify the best formulation. The results showed that differences in the proportions of mocaf flour and tempe flour produced significant differences in color and overall liking, but did not show significant differences in taste and texture. The formulation with 70% mocaf flour and 30% tempe flour obtained the highest mean scores in most sensory attributes and was the most preferred by panelists. Therefore, this formulation was identified as the best product in this study. The implications of this study indicate that a combination of mocaf flour and tempe flour has the potential to be used as an alternative raw material in the development of local food-based pasta with good sensory characteristics and a high level of consumer acceptance
Inovasi Klepon Substitusi Tepung Mocaf (Modified Cassava Flour) dengan Perbedaan Konsentrasi Ekstrak Kulit Buah Naga (Hylocereus Polyrhizus) Ditinjau dari Mutu Sensori Nur Azizah; Lilis Sulandari; Lucia Tri Pangesti; Aisyah Nurin Kamiliya
Indo-MathEdu Intellectuals Journal Vol. 7 No. 4 (2026): Indo-MathEdu Intellectuals Journal (In-Press)
Publisher : Lembaga Intelektual Muda (LIM) Maluku

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54373/imeij.v7i4.6756

Abstract

This study aims to analyze the effect of different concentrations of red dragon fruit peel extract on the sensory quality and nutritional content of klepon made from mocaf flour (Modified Cassava Flour) substitute. The study used an experimental method with three concentration treatments of red dragon fruit peel extract, namely 60%, 80%, and 100%. The sensory qualities observed included color, shape, texture, aroma, taste, and overall preference. Sensory tests were carried out by 35 panelists using a hedonic scale, then the data were analyzed using Analysis of Variance (ANOVA) and continued with Duncan's test at a significance level of 5%. The results showed that different concentrations of red dragon fruit peel extract significantly affected color, texture, aroma, taste, and overall preference (p<0.05), but did not significantly affect shape (p>0.05). The best treatment was obtained at an extract concentration of 80%, with a color score of 3.80, shape 3.40, texture 3.83, aroma 3.37, taste 4.09, and overall preference 4.09. Nutritional content analysis of the best treatment showed a total energy of 237.52–241.76 kcal/100 g, water content of 40.12–41.24%, carbohydrate content of 54.53–55.54%, protein content of 2.96–3.10%, fat content of 0.80–0.84%, and ash content of 0.43–0.44%. The results showed that substitution of mocaf flour with the addition of red dragon fruit peel extract has the potential to produce klepon with good sensory quality and nutritional value that supports the development of local food based on natural ingredients.
Efektivitas Media Pembelajaran Digital Berbasis Self-Directed Learning Terhadap Pedagogical Content Knowledge Mahasiswa PGSD pada Materi Periodisasi Kesenian Anak Gozin Najah Rusyada
Indo-MathEdu Intellectuals Journal Vol. 7 No. 3 (2026): Indo-MathEdu Intellectuals Journal
Publisher : Lembaga Intelektual Muda (LIM) Maluku

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54373/imeij.v7i3.6813

Abstract

This study aims to analyze the effectiveness of digital learning media based on self-directed learning on the pedagogical content knowledge (PCK) of PGSD students regarding the topic of children's art periodization. The study uses a quantitative approach with a quasi-experimental method through a one-group pretest-posttest design. The research was conducted on second-semester students in class A of the S-1 PGSD Study Program at FKIP Universitas Mataram in the 2025/2026 academic year, with a total of 30 students selected using a saturated sampling technique. Data was collected using a PCK test, observation sheets of student activities, and student response questionnaires. The validity of the instruments was tested through expert judgment, while the reliability of the instruments was analyzed using Cronbach’s Alpha coefficient with a value of 0.872. Data analysis was conducted using descriptive and inferential statistics through the Kolmogorov–Smirnov normality test and paired sample t-test. The results showed that the average pretest score of 61.27 increased to 82.13 in the posttest. The results of the paired sample t-test showed a significance value of 0.000 (<0.05), indicating a significant difference between the pretest and posttest scores. Observations and student survey responses also showed ratings from good to very good regarding the use of digital learning media. The findings suggest that self-directed learning-based digital learning media are effective in improving PGSD students' pedagogical content knowledge on the topic of children's art periodization.  
Pengaruh Model Pembelajaran Problem Based Learning (PBL) Terhadap Kemampuan Pemecahan Masalah pada Mata Pelajaran Matematika Kelas V SDN 51 Sungai Raya Masika Rosadi Anna; Dessy Setyowati; Suriayana Suriayana
Indo-MathEdu Intellectuals Journal Vol. 7 No. 3 (2026): Indo-MathEdu Intellectuals Journal
Publisher : Lembaga Intelektual Muda (LIM) Maluku

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54373/imeij.v7i3.6814

Abstract

The low mathematical problem-solving ability of elementary school students, especially in fractions, remains a common problem in learning. This condition is influenced by the dominance of conventional learning that does not actively involve students in the thinking and problem-solving process. Therefore, a learning model is needed that can encourage student involvement and develop higher-order thinking skills. This study aims to determine the effect of the Problem Based Learning (PBL) learning model on the mathematical problem-solving ability of fifth-grade students at SDN 51 Sungai Raya. The study used a quantitative approach with a quasi-experimental method and a non-equivalent control group design. The research sample consisted of two classes: the experimental class that implemented the PBL model and the control class that used conventional learning. The research instrument was an essay test compiled based on Polya's problem-solving indicators. Data analysis techniques included a normality test, a homogeneity test, and a t-test to examine the difference in the average post-test results. The analysis results showed a significance value of 0.000 (<0.05), which means there was a significant difference between the two groups. The average problem-solving ability of students in the experimental class was higher than that of the control class. Thus, the PBL model has a positive effect on students' mathematical problem-solving ability.
Proporsi Daging Analog-Tepung Tempe pada Pembuatan Patty: Karakteristik Sensori dan Kesukaan Konsumen Retno Yuliya Puspita Sari; Any Sutiadiningsih; Mauren Gitta Miranti; Aisyah Nurin Kamilya
Indo-MathEdu Intellectuals Journal Vol. 7 No. 4 (2026): Indo-MathEdu Intellectuals Journal (In-Press)
Publisher : Lembaga Intelektual Muda (LIM) Maluku

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54373/imeij.v7i4.6868

Abstract

This research is driven by the high dependence on meat in patty products, making it necessary to use local food ingredients as an alternative. The study aims to find out the sensory characteristics of patties with different proportions of analog meat and tempeh flour, determine consumer preference levels, and identify the best formulation. The research used an experimental method with three treatment proportions of analog meat and tempeh flour, namely 70%:30%, 60%:40%, and 50%:50%. Data were obtained through observations using sensory characteristic sheets and hedonic tests. Sensory characteristic tests were carried out by 12 panelists, while consumer preference tests involved 35 panelists consisting of 5 trained panelists and 30 untrained panelists. The data were analyzed using the Friedman test followed by the Wilcoxon Signed Rank test. The results showed that the proportion of analog meat and tempeh flour resulted in differences in the sensory characteristics. The research results show that the proportion of meat analog and tempeh flour causes differences in sensory characteristics and consumer liking levels. The treatment with 70% meat analog and 30% tempeh flour got the highest liking score and was determined as the best formulation. This formulation produced color, aroma, taste, and texture that were more acceptable to consumers compared to the other treatments. The implication of this research is that using 30% tempeh flour can be utilized as a local food ingredient in developing plant-based patties that have good sensory characteristics and are potentially accepted by the public.
Analisis Penentuan Titik Kendali Kritis dalam Proses Pengolahan Nasi Goreng Buntut Berdasarkan Prinsip HACCP di Spice Restaurant Oakwood Hotel and Residence Surabaya Putri Kharisma Sejahtera; Niken Purwidiani; Qorry Aina; Nufimbar Susy Anindita Handayani
Indo-MathEdu Intellectuals Journal Vol. 7 No. 4 (2026): Indo-MathEdu Intellectuals Journal (In-Press)
Publisher : Lembaga Intelektual Muda (LIM) Maluku

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54373/imeij.v7i4.6942

Abstract

This study aims to analyze the determination of Critical Control Points (CCPs) in the fried rice processing process based on the Hazard Analysis and Critical Control Point (HACCP) principles at Spice Restaurant Oakwood Hotel & Residence Surabaya. The study used a qualitative descriptive method with data collection techniques through direct observation of the processing stages, interviews with the kitchen manager and processing staff, and documentation. The analysis was carried out by compiling a flow chart, identifying biological, chemical, and physical hazards at each stage, and determining CCPs based on the HACCP principles. The research results show that the raw material receipt, storage, and preparation stages are categorized as Control Points (CP), while the cooking stage of oxtail fried rice is designated as the only Critical Control Point (CCP). The boiling, portioning, and serving stages of oxtail still require control through SOPs, personal hygiene, and cross-contamination prevention.
Inovasi Nasi Uduk Pandan Wangi (Pandanus amaryllifolius) Instan dengan Penambahan Puree Kacang Merah Minggrit Diajeng Putri Kusuma; Lilis Sulandari; Niken Purwidiani; Ila Huda Puspita D
Indo-MathEdu Intellectuals Journal Vol. 7 No. 4 (2026): Indo-MathEdu Intellectuals Journal (In-Press)
Publisher : Lembaga Intelektual Muda (LIM) Maluku

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54373/imeij.v7i4.6989

Abstract

The development of food products today is not only directed at ease of preparation, but also at increasing nutritional value to meet the public's need for practical food. This study aims to determine the effect of adding red bean puree on the organoleptic characteristics of instant fragrant pandan uduk rice and determine the best treatment. The study used an experimental method with the addition of red bean puree at 20%, 30%, and 40%. Organoleptic tests were conducted on raw and cooked instant rice by 35 panelists consisting of 5 trained panelists and 30 semi-trained panelists. Assessments included color, grain shape, texture, aroma, taste, and overall preference. Data were analyzed using One-Way ANOVA with the help of SPSS and continued with Duncan's test if there was a significant difference (p < 0.05). The results showed that the addition of red bean puree significantly affected the color and shape of raw rice grains and the color of cooked rice. The best treatment was obtained with the addition of 20% red bean puree with the characteristics of a fairly dominant green color, soft texture, distinctive pandan aroma, and the highest level of preference. The product in the best treatment had a total energy of 136.34 kcal/100 g and 3.28% protein, so the addition of 20% red bean puree produced the most preferred organoleptic characteristics.
Pengembangan Diri Mahasiswa melalui Organisasi Kemahasiswaan Ghaitsa Zahira Shafa; Sujarwo; Safitri, Desy
Indo-MathEdu Intellectuals Journal Vol. 7 No. 4 (2026): Indo-MathEdu Intellectuals Journal (In-Press)
Publisher : Lembaga Intelektual Muda (LIM) Maluku

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54373/imeij.v7i4.6275

Abstract

Penelitian ini merupakan kajian literatur sistematis yang bertujuan menganalisis peran organisasi kemahasiswaan dalam pengembangan diri mahasiswa, khususnya dalam dimensi soft skills, kepemimpinan, dan kesiapan profesional. Latar belakang kajian ini adalah adanya kesenjangan antara kompetensi lulusan perguruan tinggi dengan tuntutan dunia kerja yang terus berkembang. Metode yang digunakan adalah Systematic Literature Review (SLR). Hasil kajian menunjukkan bahwa organisasi kemahasiswaan secara konsisten terbukti menjadi wahana pembelajaran non-formal yang efektif. Tiga dimensi utama yang terdampak adalah: pertama, pengembangan soft skills meliputi komunikasi, kepemimpinan, dan manajemen konflik; kedua, peningkatan kecerdasan interpersonal dan keterampilan sosial; ketiga, pembentukan kesiapan profesional mahasiswa. Temuan ini mengimplikasikan perlunya integrasi pengalaman berorganisasi sebagai komponen penilaian kompetensi holistik dalam sistem pendidikan tinggi Indonesia.

Page 440 of 441 | Total Record : 4406

 437   438   439   440   441 

Filter by Year

2020 2026


Reset
Filter By Issues
All Issue Vol. 7 No. 4 (2026): Indo-MathEdu Intellectuals Journal (In-Press) Vol. 7 No. 3 (2026): Indo-MathEdu Intellectuals Journal Vol. 7 No. 3 (2026): Indo-MathEdu Intellectuals Journal (In-Press) Vol. 7 No. 2 (2026): Indo-MathEdu Intellectuals Journal Vol. 7 No. 1 (2026): Indo-MathEdu Intellectuals Journal Vol. 6 No. 8 (2025): Indo-MathEdu Intellectuals Journal Vol. 6 No. 7 (2025): Indo-MathEdu Intellectuals Journal Vol. 6 No. 6 (2025): Indo-MathEdu Intellectuals Journal Vol. 6 No. 5 (2025): Indo-MathEdu Intellectuals Journal Vol. 6 No. 4 (2025): Indo-MathEdu Intellectuals Journal Vol. 6 No. 3 (2025): Indo-MathEdu Intellectuals Journal Vol. 6 No. 2 (2025): Indo-MathEdu Intellectuals Journal Vol. 6 No. 2 (2025): Indo-MathEdu Intellectuals Journal (In-Press) Vol. 6 No. 1 (2025): Indo-MathEdu Intellectuals Journal Vol. 5 No. 6 (2024): Indo-MathEdu Intellectuals Journal Vol. 5 No. 5 (2024): Indo-MathEdu Intellectuals Journal Vol. 5 No. 5 (2024): Indo-MathEdu Intellectuals Journal (In-Press) Vol. 5 No. 4 (2024): Indo-MathEdu Intellectuals Journal Vol. 5 No. 3 (2024): Indo-MathEdu Intellectuals Journal Vol. 5 No. 2 (2024): Indo-MathEdu Intellectuals Journal Vol. 5 No. 1 (2024): Indo-MathEdu Intellectuals Journal Vol. 4 No. 3 (2023): Indo-MathEdu Intellectuals Journal (In-Press) Vol. 4 No. 3 (2023): Indo-MathEdu Intellectuals Journal Vol. 4 No. 2 (2023): Indo-MathEdu Intellectuals Journal Vol. 4 No. 1 (2023): Indo-MathEdu Intellectuals Journal Vol. 3 No. 2 (2022): Indo-MathEdu Intellectuals Journal Vol. 3 No. 1 (2022): Indo-MathEdu Intellectuals Journal Vol. 2 No. 2 (2021): Indo-MathEdu Intellectuals Journal Vol. 2 No. 1 (2021): Indo-MathEdu Intellectuals Journal Vol. 2 No. 1 (2021): Indo-MathEdu Intellectuals Journal (IMEIJ) Vol. 1 No. 1 (2020): Indo-MathEdu Intellectuals Journal Vol. 1 No. 1 (2020): Indo-MathEdu Intellectuals Journal (IMEIJ) More Issue