Jurnal Multidisipliner Kapalamada
KAPALAMADA JURNAL MULTIDISIPLINER is a quarterly journal that is published in Maret, Juni, September, and Desember. KAPALAMADA JURNAL MULTIDISIPLINER seeks Review articles, Case reports and original contributions from all areas of: Social Science and Humanities; Life Sciences; Health Science; Physical, Chemical Science and Engineering. The Journal invites original Research Papers, Review articles, Technical or Case reports and Short communications that are not published or not being considered for publication. This journal utilizes the LOCKSS system to create a distributed archiving system among participating libraries and permits those libraries to create permanent archives of the journal for purposes of preservation and restoration. Jurnal Multidisipliner Kapalamada seeks Review articles, Case reports and original contributions from all areas of: Social Science and Humanities: Arts and Humanities, Business Management, Hotel Management, Management, Tourism, Accounting, Decision Science, Education, Economics, Law, Finance, Psychology, Political Science, Physical Education, English Literature, Social Work and History. Life Sciences: Agricultural, Biological Sciences, Biotechnology, Biochemistry, Genetics, Molecular Biology, Environmental Science, Ecology, Arachnology, Biodiversity and Conservation, Entomology, Limnology, Ichthyology, Malacology, Immunology and Microbiology, Neuroscience, Marine Biology. Health Science: Medicine and Dentistry, Nursing and Health Professions, Pharmacology and Toxicology, Pharmaceutical Science, Veterinary Science, Veterinary Medicine. Physical, Chemical Science and Engineering: Chemical Engineering, Chemistry, Computer Science, Earth and Planetary Science, Energy, Mathematics, Physics and Astronomy, Engineering, Material Science, Statistics. The Journal invites original Research Papers, Review articles, Technical or Case reports and Short communications that are not published or not being considered for publication.
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<![CDATA[DAMPAK PENGGUNAAN TEKNOLOGI ARTIFICIAL INTELLIGENCE PADA KEGIATAN PEMBELAJARAN MAHASISWA ]]>
<![CDATA[Jannatul Ma'wa, Puteri]]>
<![CDATA[ Jurnal Multidisipliner Kapalamada Vol. 3 No. 03 (2024): JURNAL MULTIDISIPLINER KAPALAMADA ]]>
Publisher : <![CDATA[Pusat Studi Ekonomi, Publikasi Ilmiah dan Pengembangan SDM Azramedia Indonesia ]]>
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DOI: 10.62668/kapalamada.v3i03.1239
<![CDATA[This research aims to analyze the impact of using artificial intelligence (AI) on students in learning activities. The research was conducted using literature review method to collect data from various relevant literatures. The results show that the use of AI in education can have a positive impact in the form of time efficiency, wider access to information, and better personalization of learning. AI also improves time efficiency, allows students to allocate more time for more value-added activities, and provides convenience in asking questions and finding answers at any time. However, on the other hand, over-reliance on AI can reduce students' critical and independent thinking skills. AI also has the potential to reduce creativity and innovation because students tend to follow the solutions provided by AI without thinking deeper. However, there are also negative impacts, such as dependence on technology, decreased creativity, and decreased student literacy skills. It is important for students to use AI wisely so as not to hinder the development of their critical and innovative thinking skills.]]>
<![CDATA[PROSES PEMBUATAN YOGURT DENGAN MENGGUNAKAN BAKTERI HIDUP PADA BIOKUL VARIAN PLAIN ]]>
<![CDATA[Ananda Ferga, Sherly]]>;
<![CDATA[Rahmadani, Fitria]]>;
<![CDATA[Dias Pertiwi, Eka]]>
<![CDATA[ Jurnal Multidisipliner Kapalamada Vol. 3 No. 03 (2024): JURNAL MULTIDISIPLINER KAPALAMADA ]]>
Publisher : <![CDATA[Pusat Studi Ekonomi, Publikasi Ilmiah dan Pengembangan SDM Azramedia Indonesia ]]>
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DOI: 10.62668/kapalamada.v3i03.1247
<![CDATA[Yogurt is a fermented milk product that is popular around the world for its distinctive flavor and health benefits. The manufacturing process involves the fermentation of milk with lactic acid bacteria, such as Lactobacillus bulgaricus and Streptococcus thermophilus. This fermentation results in a texture where the right fermentation process is essential to produce quality yogurt, by ensuring optimal bacterial growth and desired flavor characteristics. Once fermentation is complete, the yogurt is refrigerated to stop bacterial activity and prevent further changes in texture and flavor which is thick and sour in taste. Yogurt contains essential nutrients such as protein, calcium, B vitamins, and probiotics, which contribute to digestive and immune system health. Regular consumption of yogurt has been linked to benefits such as improved digestion, reduced risk of heart disease, and improved bone health. As an easily digestible and versatile product, yogurt remains a popular choice for health-conscious consumers.]]>
<![CDATA[DAMPAK PENGGUNAAN TEKNOLOGI ARTIFICIAL INTELLIGENCE PADA KEGIATAN PEMBELAJARAN MAHASISWA ]]>
<![CDATA[Jannatul Ma'wa, Puteri]]>
<![CDATA[ Jurnal Multidisipliner Kapalamada Vol. 3 No. 03 (2024): JURNAL MULTIDISIPLINER KAPALAMADA ]]>
Publisher : <![CDATA[Pusat Studi Ekonomi, Publikasi Ilmiah dan Pengembangan SDM ]]>
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DOI: 10.62668/kapalamada.v3i03.1239
<![CDATA[This research aims to analyze the impact of using artificial intelligence (AI) on students in learning activities. The research was conducted using literature review method to collect data from various relevant literatures. The results show that the use of AI in education can have a positive impact in the form of time efficiency, wider access to information, and better personalization of learning. AI also improves time efficiency, allows students to allocate more time for more value-added activities, and provides convenience in asking questions and finding answers at any time. However, on the other hand, over-reliance on AI can reduce students' critical and independent thinking skills. AI also has the potential to reduce creativity and innovation because students tend to follow the solutions provided by AI without thinking deeper. However, there are also negative impacts, such as dependence on technology, decreased creativity, and decreased student literacy skills. It is important for students to use AI wisely so as not to hinder the development of their critical and innovative thinking skills.]]>
<![CDATA[PROSES PEMBUATAN YOGURT DENGAN MENGGUNAKAN BAKTERI HIDUP PADA BIOKUL VARIAN PLAIN ]]>
<![CDATA[Ananda Ferga, Sherly]]>;
<![CDATA[Rahmadani, Fitria]]>;
<![CDATA[Dias Pertiwi, Eka]]>
<![CDATA[ Jurnal Multidisipliner Kapalamada Vol. 3 No. 03 (2024): JURNAL MULTIDISIPLINER KAPALAMADA ]]>
Publisher : <![CDATA[Pusat Studi Ekonomi, Publikasi Ilmiah dan Pengembangan SDM ]]>
Show Abstract
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DOI: 10.62668/kapalamada.v3i03.1247
<![CDATA[Yogurt is a fermented milk product that is popular around the world for its distinctive flavor and health benefits. The manufacturing process involves the fermentation of milk with lactic acid bacteria, such as Lactobacillus bulgaricus and Streptococcus thermophilus. This fermentation results in a texture where the right fermentation process is essential to produce quality yogurt, by ensuring optimal bacterial growth and desired flavor characteristics. Once fermentation is complete, the yogurt is refrigerated to stop bacterial activity and prevent further changes in texture and flavor which is thick and sour in taste. Yogurt contains essential nutrients such as protein, calcium, B vitamins, and probiotics, which contribute to digestive and immune system health. Regular consumption of yogurt has been linked to benefits such as improved digestion, reduced risk of heart disease, and improved bone health. As an easily digestible and versatile product, yogurt remains a popular choice for health-conscious consumers.]]>
<![CDATA[PENGEMBANGAN MEDIA KOMIK PADA MATERI INDONESIAKU KAYA BUDAYA TOPIK KEKAYAAN BUDAYA INDONESIA BERBANTU POWERPOINT DI SD NEGERI 101921 BERINGIN ]]>
<![CDATA[Sari, Vira Cantika]]>;
<![CDATA[Fitrah Dwi, Dara]]>
<![CDATA[ Jurnal Multidisipliner Kapalamada Vol. 3 No. 03 (2024): JURNAL MULTIDISIPLINER KAPALAMADA ]]>
Publisher : <![CDATA[Pusat Studi Ekonomi, Publikasi Ilmiah dan Pengembangan SDM ]]>
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DOI: 10.62668/kapalamada.v3i03.1259
<![CDATA[This research aims to develop comic media assisted by powerpoint on the material of Indonesiaku Kaya Budaya, the topic of cultural wealth that is suitable for use in the learning process in grade IV of elementary school. This research is a type of development research using the ADDIE development model up to the evaluation stage. The instrument data is a questionnaire or questionnaire given to several material expert validators, language expert validators, media expert validators, and teacher response validators. Based on the validation results from the material expert validator, a score of 76 was obtained with the criteria of "Good". From the validation results of the language expert, a score of 80 was obtained with the criteria of "Good". From the validation results of the media expert, a score of 95 was obtained with the criteria of "Very Good". From the validation results of the teacher's response, a score of 97 was obtained with the criteria of "Very Good". The average assessment score from the four expert validators obtained a score of 87. According to the assessment score criteria, it can be said that the comic media assisted by powerpoint on the learning of social studies material of Indonesiaku kaya budaya, the topic of Indonesian cultural wealth that was developed is "Very Suitable" for use in the learning process.]]>
<![CDATA[THE USE OF PODCASTS AS A TOOL FOR ENHANCING LISTENING AND SPEAKING SKILLS IN ENGLISH LANGUAGE EDUCATION AT SEVENTH GRADES OF SMP XAVERIUS MARIA PALEMBANG ]]>
<![CDATA[Winata, Ludovicus Krista]]>;
<![CDATA[Permana, Dio Resta]]>;
<![CDATA[Angraini, Nike]]>
<![CDATA[ Jurnal Multidisipliner Kapalamada Vol. 3 No. 03 (2024): JURNAL MULTIDISIPLINER KAPALAMADA ]]>
Publisher : <![CDATA[Pusat Studi Ekonomi, Publikasi Ilmiah dan Pengembangan SDM ]]>
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DOI: 10.62668/kapalamada.v3i03.1276
<![CDATA[Penelitian ini menyelidiki efektivitas penggunaan podcast untuk meningkatkan keterampilan ini di kalangan siswa kelas tujuh di SMP Xaverius Maria. Penelitian ini melibatkan 62 siswa yang dibagi menjadi kelompok eksperimen dan kelompok kontrol yang masing-masing terdiri dari 31 siswa. Kelompok eksperimen menerima pengajaran berbasis podcast, sedangkan kelompok kontrol mengikuti kurikulum standar. Analisis data meliputi skor rata-rata, penghitungan n-gain, dan uji reliabilitas antar penilai, menggunakan SPSS. Hasil Penelitian Rerata skor post-test untuk pemahaman mendengarkan pada kelompok eksperimen adalah 81,58, dibandingkan dengan rata-rata pre-test sebesar 66,61, mencerminkan perbedaan rata-rata sebesar 14,97. Nilai t sebesar -10,25 (p < 0,001) menunjukkan peningkatan keterampil an mendengarkan yang signifikan. Temuan ini menunjukkan bahwa podcast adalah alat yang efektif untuk pembelajaran bahasa, menawarkan pengalaman mendengarkan yang menarik dan otentik yang meningkatkan pengembangan keterampilan secara keseluruhan. Peningkatan signifikan pada kinerja kelompok eksperimen menggaris bawahi potensi pengintegrasian podcast ke dalam pendidikan bahasa Inggris. Podcast dapat secara signifikan meningkatkan keterampilan mendengarkan dan berbicara dalam pendidikan bahasa.]]>
<![CDATA[HAK CIPTA DI UNIVERSITAS ISLAM NEGERI RADEN FATAH PALEMBANG ]]>
<![CDATA[Puspitasari, Sherly]]>;
<![CDATA[Rohmaniyah, Rohmaniyah]]>
<![CDATA[ Jurnal Multidisipliner Kapalamada Vol. 3 No. 03 (2024): JURNAL MULTIDISIPLINER KAPALAMADA ]]>
Publisher : <![CDATA[Pusat Studi Ekonomi, Publikasi Ilmiah dan Pengembangan SDM ]]>
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DOI: 10.62668/kapalamada.v3i03.1298
<![CDATA[Copyright is an integral part of intellectual property law that provides legal protection for intellectual works produced by individuals or entities. The concept of copyright gives the creator or copyright holder exclusive rights to control the use, distribution and commercial exploitation of his work for a certain period of time. Copyright not only protects specific works, but also provides incentives for creators to continue producing new works by providing economic rewards and recognition for their creative efforts. The copyright system covers various aspects, including types of protected works, limitations on permitted use, registration procedures, and legal sanctions for copyright infringement. Through copyright, society supports innovation, cultural development, and economic growth in the creative industries, while ensuring that creators receive fair credit for their works.]]>
