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Research Review: Jurnal Ilmiah Multidisiplin
Published by TRANSBAHASA
ISSN : -     EISSN : 29622743     DOI : -
Core Subject : Humanities, Education, Social,
Humanities Education Languange, Linguistic, Communication & Media Social Sciences Other
Research Review: Jurnal Ilmiah Multidisiplin (e-ISSN: 2962-2743) merupakan jurnal nasional multidisiplin open access dan peer-reviewed yang diterbitkan oleh Transbahasa. Publikasi dalam jurnal ini mencakup artikel orisinal, review, maupun studi kasus yang memenuhi standar etika ilmiah. Fokus jurnal ini mencakup semua bidang ilmu seperti pendidikan, kesehatan, perikanan, pertanian, teknik, ekonomi, sosial humaniora, MIPA, hukum dan politik, serta bahasa dan budaya. Jurnal ini dikelola dengan sistem OJS (Open Journal System).
Arjuna Subject : Umum - Umum
Articles 30 Documents
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Search results for , issue "Vol. 2 No. 1 (2023): Research Review: Jurnal Ilmiah Multidisiplin (Februari 2023 - Juli 2023)" : 30 Documents clear
Pengaruh Subtitusi Tepung Ikan Layang (decapterus sp) Terhadap Formulasi Mie Kering Nurul Reski Amalia; Naiu, Asri Silvana; Yusuf, Nikmawatisusanti
Research Review: Jurnal Ilmiah Multidisiplin Vol. 2 No. 1 (2023): Research Review: Jurnal Ilmiah Multidisiplin (Februari 2023 - Juli 2023)
Publisher : Transbahasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (516.033 KB) | DOI: 10.54923/researchreview.v2i1.3

Abstract

Mie kering merupakan jenis makanan hasil olahan tepung terigu yang sudah dikenal oleh sebagian besar masyarakat. Penelitian ini bertujuan untuk menganalisis mutu mie kering hasil subtitusi tepung ikan layang pada tepung terigu. Perlakuan pada penelitian ini adalah subtitusi tepung ikan layang pada tepung terigu dengan 3 taraf dan 1 kontrol yaitu 0gr, 10gr, 30gr, 50gr. Penelitian ini dirancang menggunakan metode uji Kruskal Wallis dan dilanjut uji Duncan untuk pengujian organoleptik mutu hedonik dan untuk pengujian analisis data proksimat dirancang menggunakan metode Rancangan Acak Lengkap (RAL) diuji menggunakan ANOVA dan diuji lanjut Duncan. Hasil penelitian menunjukan bahwa subtitusi tepung ikan layang dengan tepung terigu memberikan pengaruh nyata terhadap semua formula mie kering organoleptik mutu hedonik dan kandungan proksimat mie kering kecuali kadar lemak.
A Study on Listening Difficulties Faced by students Sri Rumiyatiningsih Luwiti; Irmawaty Umar; Sahrin Mustapa
Research Review: Jurnal Ilmiah Multidisiplin Vol. 2 No. 1 (2023): Research Review: Jurnal Ilmiah Multidisiplin (Februari 2023 - Juli 2023)
Publisher : Transbahasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (410.921 KB) | DOI: 10.54923/researchreview.v2i1.4

Abstract

In learning English, one of the most difficult skills for students was listening. There were various causes that make it difficult for students in listening skill. This study was aimed find out the difficulties that faced by students while listening. This study was applied descriptive qualitative method because the data was gaining the information relate listening difficulties and the data was collected from questionnaire as the main instrument. This study was conducted at SMPN Widya Krama, while participants of this study were the students of class 8 grades and the total of participants were 20 students. Based on the result of this study, the students encountered various difficulties such as the quality of recording used in listening, Students’ vocabulary was limited, length and speed of listening, various kinds of accents and cultural differences.
Karakteristik Sediaan Minuman Fungsional Fortifikasi dari Serbuk Teripang Pasir (Holothuria scabra) dan Serbuk Daun Bayam Merah (Amaranthus gangeticus) Mahmud, Nurain M.; Sulistijowati, Rieny; Suherman, Sutianto Pratama
Research Review: Jurnal Ilmiah Multidisiplin Vol. 2 No. 1 (2023): Research Review: Jurnal Ilmiah Multidisiplin (Februari 2023 - Juli 2023)
Publisher : Transbahasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (284.942 KB) | DOI: 10.54923/researchreview.v2i1.23

Abstract

Penelitian ini bertujuan untuk menganalisis formula, kadar ar, kadar abu, protein,antioksidan dan organoleptik dari produk minuman fungsional fortifikasi dari serbuk teripang pasir dan serbuk daun bayam merah. Pada penelitian ini, organoleptic dianalisis secara deskriptif dengan menggunakan Rasch model, parameter kimia (kadar air, kadar abu, protein dan antioksidan) dirancang menggunakan RAL dan dianalisis menggunakan Anova. Penelitian ini menggunakan metode eksperimen dengan dua kali ulangan Terdapat 3 taraf perlakuan konsentrasi formula yang berbeda yaitu produk A (serbuk teripang pasir 3 gram dan serbuk daun bayam merah 9 gram), B ( serbuk teripang pasir 7 gram dan serbuk daun bayam merah 5 gram), C (serbuk teripang 9 gram dan serbuk daun bayam merah 3 gram). Berdasarkan hasil penelitian menunjukan bahwa nilai organoleptik hedonik minuman fungsional fortifikasi dari serbuk teripang pasir dam serbuk daun bayam merah yang diminati oleh panelis terdapat pada produk A (warna dan rasa) pada kriteria sangat suka dan produk B (aroma) pada kriteria suka. Bedasarkan penelitian yang telah dilakukan menunjukan bahwa minuman fungsional fortifikasi dari serbuk teripang pasir dan serbuk daun bayam merah memilik antioksidan sangat kuat terdapat pada produk A dengan nilai 10,7 ppm. Hasil uji kadar air maksimal 3,0%, kadar abu maksimal. 1,5% dan protein 60% telah memenuhi syarat mutu SNI 01-2891-1992. Hasil Anova terhadap kadar air pada produk berpengaruh tidak nyata. Hasil anova kadar abu pada produk berpengaruh nyata,hasil uji lanjut duncan pada produk A dengan nilai 0,8% dan B dengan nilai 0,03% bebeda tidak nyata, namun berbeda nyata dengan produk C dengan nilai 0,01%. Hasil anova protein pada produk berpengaruh nyata, hasil uji lanjut duncan pada ketiga produk berbeda nyata dengan nilai produk A 0,33%, B 0,37% dan C 0,16%. Hasil Anova pada aktivitas antioksidan berpengaruh nyata, hasil uji lanjut duncan pada ketiga produk berbeda nyata dengan nilai pada produk A 0,16%, B 0,20% dan C 21,24%.
English Teachers’ Perspective Towards the Implementation of Curriculum 2013 Pompana, Seprianto; Pilongo, Jolanda H. D.; Mestari, Sri Agriyanti
Research Review: Jurnal Ilmiah Multidisiplin Vol. 2 No. 1 (2023): Research Review: Jurnal Ilmiah Multidisiplin (Februari 2023 - Juli 2023)
Publisher : Transbahasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (387.136 KB) | DOI: 10.54923/researchreview.v2i1.33

Abstract

This study aimed to know the perspective of English teachers towards the implementation of the 2013 curriculum at SMP Negeri 16 Gorontalo. The participants in this study were English teachers consisting of 2 teachers who taught classes V11 to 1X for the 2022/2023 academic year. This study uses a descriptive qualitative method with data collection techniques using interviews and documentation (Sugiyono, 2016). This study also uses the data analysis model of Miles and Huberman (1984), as cited in Sugiyono (2016). The interview indicators were adapted and developed from the fourteen learning principles of the 2013 curriculum in Permendikbud number 22 of 2016. The results of this study indicate that English teachers have quite well implemented the implementation of the 2013 curriculum. It is evident from the teacher's strategy in implementing the 2013 curriculum learning principles. However, several principles still have not met the 2013 curriculum learning expectations and the obstacles encountered by English teachers. Some of the teacher obstacles in implementing the 2013 curriculum include limited learning resources, teacher readiness, book sources that are difficult to understand, lack of training or workshops on implementing the 2013 curriculum, assessment formulation, lack of teacher understanding in integrated learning, lack of student participation and confidence, and limited facilities and infrastructure.
Students’ Perception on Online Learning of English Grammar Course: Determining the Challenges Faced by The Students Patadjenu, Fatma; Sambouw , Elsje Louise; Mahmud , Muzdalifah
Research Review: Jurnal Ilmiah Multidisiplin Vol. 2 No. 1 (2023): Research Review: Jurnal Ilmiah Multidisiplin (Februari 2023 - Juli 2023)
Publisher : Transbahasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54923/researchreview.v2i1.32

Abstract

The purpose of this research is to elaborate on students' perceptions of online learning in the English grammar course, Department of English, State University of Gorontalo. The participants in this study were 15 students from all classes for the 2020/2021 academic year, 3 of whom were taken from each class. This study uses qualitative research method, the data obtained from the results of written interviews. Next, this this study uses thematic analysis to analyze the data. The results of this study found 6 themes consisting of implementing online classes, advantages of online classes, disadvantages of online classes, constraints on using online classes, independent learning, and suggestions. Online learning has been implemented since the Covid¬19 pandemic. And this raises various perceptions from students regarding online learning itself. This is evidenced by the perceptions of students who have been given to this research. Then this online learning has positive and negative impacts. In other words, online learning has advantages and disadvantages. Furthermore, the results of this study indicate that most students strongly disagree if online learning can be used on an ongoing basis. Considered the disadvantages and obstacles are more than the advantages.
Pengaruh Fortifikasi Tepung Teripang Pasir (Holothuria scabra) Terhadap Karakteristik Organoleptik Dan Kimia Kue Curuti Tuba, Yulianti; Husain, Rahim; Suherman, Sutianto Pratama
Research Review: Jurnal Ilmiah Multidisiplin Vol. 2 No. 1 (2023): Research Review: Jurnal Ilmiah Multidisiplin (Februari 2023 - Juli 2023)
Publisher : Transbahasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54923/researchreview.v2i1.25

Abstract

This study aims to formulate and analyze the organoleptic and chemical characteristics of curuti cake fortified with sand sea cucumber flour. The treatment is the addition of 15 g, 20 g, and 25 g of sand sea cucumber flour to the curuti cake. The parameter tested is organoleptic characteristic including appearance, aroma, color, texture, and taste which is analyzed by using Kruskal-Wallis. The treatment with a significant effect is continued with Duncam advanced tes to see the difference in treatmen. chemical characteristic (moisture content, fat content, ash conten, protein content, carbohydrate content, and fiber content) is determined by using completely Randomized Design (CRD) and is analyzed by using ANOVA. The Duncam advanced test shows that the treatment of curuti cake formulation with different fortification of sand sea cucumber flour result in significantly different organoleptic characteristics, such as appearance, aroma, color, texture, and taste. The result of ANOVA test shows that the sand sea cucumber flour fortification treatment has an effect on the chemical characteristics of curuti cake ith the range of water content from 2.25 to 4.32%, ash content from 5.22 to 5.72%, fat content from 16.15 to 19.7%, protein content 15.51 to 22.72%, carabohydrate content from 49.34 to 58.49%, and fiber content from 0.14 to 0.30%. The best treatment, according to the panelists assessment, is the fortification of P2 sand sea cucumber flour for 20 grams which results in water content of 2.32%, protein content of 20.99%, ash content of 5.27%, fat content of 17.81%, carbohydrate content of 54.48%, and fiber content 0.16%.
The Effect of Make a Match Technique Toward Students’ Vocabulary Arief, Sujihan A.; Mestari, Sri Agriyanti; Badu, Helena
Research Review: Jurnal Ilmiah Multidisiplin Vol. 2 No. 1 (2023): Research Review: Jurnal Ilmiah Multidisiplin (Februari 2023 - Juli 2023)
Publisher : Transbahasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54923/researchreview.v2i1.26

Abstract

This research intends to find out whether the application of Make A Match technique can enhance students’ vocabulary achievement at SMA Negeri 4 Gorontalo. It was conducted to first grade particularly class X IPA 1 as the sample of this research. The researcher used pre-test post-test design in order to find out the significant difference of students’ vocabulary achievement before and after the application of Make a Match technique. The quantitative method is applied for this research due to this type of research is explaining a phenomenon by collecting numerical data that are analyzed statistically. As the result, after application of Make a Match technique it can be seen that the students’ vocabulary increased. It showed based the result of mean score in pre-test is 16,25 and in post-test increased to 19,3. In addition, the application of this technique made the students actively participate and focus on the vocabulary learning process, interested to follow the learning process due to the learning media and the role that they play during the section. Finally, the students can build communication and corporate with other students.
Pengaruh Pengelolaan Dana Bantuan Operasional Sekolah Terhadap Sarana dan Prasarana Pembelajaran Ips Terpadu di SMP Negeri 1 Tilango Kabupaten Gorontalo Lamusu, Harson; Hafid, Radia; Bahsoan, Agil; Moonti, Usman; Mahmud, Melizubaida
Research Review: Jurnal Ilmiah Multidisiplin Vol. 2 No. 1 (2023): Research Review: Jurnal Ilmiah Multidisiplin (Februari 2023 - Juli 2023)
Publisher : Transbahasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54923/researchreview.v2i1.27

Abstract

The research aims to determine to what extent the impact of BOS Fund Management on Integrated Social Science Learning Facilities and Infrastructure at SMP Negeri 1 Tilango, Gorontalo Regency. The research method used in the research is quantitative, where the data are collected through observation, interview, questionnaire, and documentation. The research populations are the entire school community for 344 people whereas its samples are 44 people. The method of analysis employs simple regression analysis. The results of the correlations analysis indicate that there is a strong relationship between the Management Of School Operational Assistance (BOS) Fund On Integrated Social Science Learning Facilities and Infrastructure at SMP Negeri 1 Tilango, Gorontalo Regency, with a correlations coefficient value of 0,526. In addition, the calculations of coefficient of determination shows R square for 0.277, which means that 27.7% of the variability regarding integrated Social Science Learning Facilities and Infrastructure at SMP Negeri 1 Tilango, Gorontalo Regency can be explained by the management of school operational assistance (BOS) fund, while the remaining 72.3% is impacted by other variables which are not studied in this current research.
Identifikasi Infeksi WSSV (White Spot Syndrome Virus) Pada Udang Vaname (Litopaneus vannamei) Dengan Metode PCR (Polimarace Chain Reaction) Di Kecamatan Wanggarasi Abudi, Candra Perdana; Koniyo, Yuniarti; Suherman, Sutianto Pratama; Lamadi, Arafi
Research Review: Jurnal Ilmiah Multidisiplin Vol. 2 No. 1 (2023): Research Review: Jurnal Ilmiah Multidisiplin (Februari 2023 - Juli 2023)
Publisher : Transbahasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54923/researchreview.v2i1.28

Abstract

This study aims to identify White Spot Syndrome Virus (WSSV) infection in vannamei shrimp ponds cultivated in Wanggarasi Sub-district, Pohuwato Regency, using the Polymerase Chain Reaction (PCR) test method. The method applies descriptive analysis method, observation method, and laboratory analysis. The results showed that after being detected by PCR from 4 sampling stations, stations 3 was detected positive (+) for moderate virus infection at stations 1, 2, and 4. The results of identification using the PCR (Polymerase Chain Reaction) method at the Fish Quarantine Station and Quality Assurance of Gorontalo Province, the white spot syndrome virus (WSSV) was not detected in vannamei shrimp, or negative (-) with clinical symtomps, namely; pale color, slow movement, leaning against the embankment, there is a light spot on the head, swimming on the surface.
Karakteristik Organoleptik dan Kimia Pukis Tepung Talas (Xanthosoma Sagitifolium) yang Difortifikasi Dengan Tepung Kulit Udang Vaname (Ditopenaeus Vannamei) : (Organoleptic and Chemical Characteristics of Taro Flour Pukis (Xanthosoma Sagitifolium) Flour Fortified with Vaname Shrimp Skin Flour (Ditopenaeus Vannamei)) Elu, Megawati; Husain, Rahim; Suherman, Sutianto Pratama
Research Review: Jurnal Ilmiah Multidisiplin Vol. 2 No. 1 (2023): Research Review: Jurnal Ilmiah Multidisiplin (Februari 2023 - Juli 2023)
Publisher : Transbahasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54923/researchreview.v2i1.29

Abstract

The research aimed to determine the organoleptic and chemical quality of pukis cake. The treatment of this research was the addition of shrimp shell powder for 15gr, 20gr, and 25gr to pukis cake. Additionally, the parameters tested were organoleptic characteristics, namely appearance, aroma, color, taste, and texture which were analyzed using the Kruskal-Wallis test. The treatments with significant effects were further tested with Duncan’s Multiple Range test to determine differences in treatment. On the other hand, the chemical characteristics observed werw moisture content, fat content, ash content, protein content, and calcium content. The results of Duncan’s Multiple Range test indicated that the treatment of the pukis formulation with different fortification of shrimp shell powder resulted in significantly different organoleptic characteristics off appearance, aroma, color, taste, and texture. At the same time, the fortification of shrimp shell powder affected the chemical characteristics of pukis cake, namely the water content of around 20.64%, ash content of 1.68%, fat content of 5.85%, protein content of 8.745%, and calcium content of 21.45 mg/kg. the best treatment, according to the panelist’s assessment of pukia cake, was treatment A, namely 15gr of shrimp shell powder.

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