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Rojai Zhofir
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INDONESIA
Indonesian Science Education Journal (ISEJ)
Published by Yayasan Darussalam Bengkulu
ISSN : -     EISSN : 27163350     DOI : https://doi.org/10.62159/isej.XXXX
Core Subject : Education, Agriculture,
Agriculture, Biological Sciences & Forestry Education Other
ISEJ : Indonesian Science Education Journal ISEJ : Indonesian Science Education Journal is a medium of communication used by researchers, lecturers, teachers, practitioners, and University student for submitting result of studies and prioritized result of the study and review of the literature in the sphere of natural science education in primary education, secondary education and higher education. Additionally, this journal also covers the issues of environmental education & environmental science.
Arjuna Subject : Umum - Umum
Articles 5 Documents
 1 
Search results for , issue "Vol. 1 No. 1 (2020): Januari 2020" : 5 Documents clear
Difficulty Of Student Learning In Physics Lessons At The Middle School Of State 14 Bengkulu City Doti Aryani; Penggi Rangga Nata; Reza Nofrianto; Redo Akbar; Ahmad Walid
ISEJ : Indonesian Science Education Journal Vol. 1 No. 1 (2020): Januari 2020
Publisher : Yayasan Darussalam Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62159/isej.v1i1.9

Abstract

Penelitian ini bertujuan untuk mengetahui tingkat kesulitan belajar siswa siswa di SMPN 14 Kota Bengkulu. Penelitian ini dilakukan pada semester genap pada tahun pelajaran 2019/2020. Metode yang digunakan pada penelitian ini adalah metode deskriptif kualitatif. Sampel diambil secara purposive sampling. Teknik pengumpulan data diperoleh melalui instrumen kuesioner yang kemudian dianalisis secara deskriptif. Hasil penelitian menunjukan persentase skor rata-rata sebesar 70,15 yang termasuk ke dalam kategori sedang. Sedangkan rata-rata untuk tiap indikator yang teridentifikasi menyebabkan kesulitan belajar siswa pada mata pelajaran fisika diantaranya faktor fisiologis (jasmani/panca indera) sebesar 74,5% (Kategori tinggi), psikologi 69,78% (Kategori sedang), aspek sosial 68% (Kategori sedang), sarana dan prasarana 58,75% (Kategori sedang), metode belajar 77% (Kategori tinggi), dan guru sebesar 77,17% (Kategori tinggi).
Analysis Of The Evaluation Of Learning Biology Class IX Semester Genap 2013/2014 Saurin Alfajari; Dela Komala Sari; Septri Musniarti
ISEJ : Indonesian Science Education Journal Vol. 1 No. 1 (2020): Januari 2020
Publisher : Yayasan Darussalam Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62159/isej.v1i1.10

Abstract

Hasil penelitian menunjukkan bahwa pelaksanaan evaluasi pembelajaran di SMPN 19 Kota Bengkulu sudah sesuai kurikulum 2013, namun untuk penilaian portofolio dan proyek belum ada instrumennya. Pelaksanaan evaluasi pembelajaran yang sudah dilakukan di SMP 19 sesuai kurikulum 2013 adalah penilaian sikap dengan penelitian, penilaian tes soal pilihan ganda, namun untuk penilaian yang sudah dilakukan belum dilengkapi dengan instrumen penilaian. Penilaian yang sudah dilakukan sesuai kurikulum 2013 di SMPN 19 Kota Bengkulu adalah penilaian sikap dengan observasi, penilaian tes tulis, portofolio, tes soal pilihan ganda, namun untuk penilaian portofolio dan proyek belum ada instrumennya.
The Effect Of Addition Of Fruit Sari (Dimorcarpus Longan) To Skim Milk In Yoghurt Drink Reza Noprianto; Ririn Anggreany; Rita Agustina; Saskia Anggun.K; Yuyun Apitasari; Nurlia latipah
ISEJ : Indonesian Science Education Journal Vol. 1 No. 1 (2020): Januari 2020
Publisher : Yayasan Darussalam Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62159/isej.v1i1.11

Abstract

An effort in dairy products is currently growing, this is also because milk is a product that is easily damaged. Yogurt is one type of fermented milk that has been widely known by the public. Milk fermentation technology is developing quite rapidly by utilizing many pure and single cultures as well as the use of other lactic acid bacteria that can provide better product quality. This study aims to determine: 1) the effect of the amount of longan extract on skim milk; 2) the effect of the amount of skim milk on the nature of yakult. The method used is an experimental method that uses two factors, namely the addition of longan fruit extract and skim milk. The results showed that there was an effect of the addition of longan juice in the form of taste, color, and thickness. Based on the results of the study it can be concluded that the addition of longan fruit extract to yogurt does not affect the acidity of yougurt, because the levels of longan fruit extract are small, so that the acidity level on yougurt is still high
The Effect Of The Old Level Of Boating On The Success Of Making Sweet Poultry And Kepok Banana May Wulan Sari; Azis Abdul Malik; Anike Riana; Irvan Ardiansyah Putra; Seri Dewi Ami; Nurlia Latipah
ISEJ : Indonesian Science Education Journal Vol. 1 No. 1 (2020): Januari 2020
Publisher : Yayasan Darussalam Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62159/isej.v1i1.12

Abstract

This study aims to determine the effect of the length of boiling time on success in making purple sweet potato tapai and banana kepok. The method used in this research is the experimental method and documentation media. By using observations of purple sweet potato stew and banana kepok. The content that is in purple sweet potato is very much, including as a source of carbohydrates and sources of enough calories (such as vitamins, minerals, protein, fat, and fiber). While kapok bananas contain high carbohydrates and fiber. By means of fermentation, the anaerobic carbohydrate and amino acid breakdown process that is without the need for oxygen. The process of making tapai from purple sweet potato and banana is done by referring to the standard of making tapai in general, only in this study using 2 samples with each different level of maturity. From the results and discussion it can be concluded that the length of boiling time and the level of maturity in making purple sweet potato tapai and banana kepok affect the texture and taste.
Pengaruh Durasi Fermentasi dan Jumlah Ragi Terhadap Kualitas Tempe Biji Nangka: Pengaruh Durasi Fermentasi dan Jumlah Ragi Terhadap Kualitas Tempe Biji Nangka Anggi Irna; Devi Marlena; Doti Ariyani; Putri Marfhadella; Rara Saputri; Saurin Alfajari; Nurlia Latipah
ISEJ : Indonesian Science Education Journal Vol. 1 No. 1 (2020): Januari 2020
Publisher : Yayasan Darussalam Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62159/isej.v1i1.17

Abstract

Tempeh is a processed product from soybean plants. However, lately the existing soybean supply has not been able to meet the needs of the raw material for the tempe processing industry, so an alternative soy substitute is needed. One ingredient that can be used as a substitute for soybean is jackfruit seeds. This study aims to determine how to process jackfruit seeds into tempeh and comparison of nutritional content between jackfruit seed tempeh and soybean tempeh. This research was conducted by giving tempeh yeast (Rhizopusoligosporus) 0.5 gram with 500 gram jackfruit seeds. Tempe is made with a variation of fermentation time that is 36 hours, 48 ​​hours, 60 hours, and 72 hours and analyzed its nutrients namely protein, fat, carbohydrate, water and ash together with organoleptic tests of texture, color, taste and aroma of tempe. The results showed that the highest protein content, ash content and fat content obtained was 48 hours fermentation time, namely 6.85%, 1.67% and 0.73%. Meanwhile, the highest carbohydrate content obtained is 36 hours fermentation time. Water content that is in line with SNI tempeh standards is 36 hours and 48 hours, i.e. 64.8% and 65.58%. The most delicious tempeh, the most fragrant tempe and the most crispy tempeh obtained is 48 hours fermentation time.

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