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PENGEMBANGAN MEDIA PEMBELAJARAN INTERAKTIF MENGGUNAKAN APLIKASI ADOBE DIRECTOR 11.5 MATA PELAJARAN BIOLOGI KELAS XI IPA Harleni Harleni
Jurnal Teknologi Informasi dan Pendidikan Vol 11 No 1 (2018): Jurnal Teknologi Informasi dan Pendidikan
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/tip.v11i1.106

Banyaknya materi yang harus dikuasai siswa membuat mereka menjadi jenuh belajar biologi. Masih jarang adanya sumber belajar berupa media interaktif yang diberikan kepada siswa, karena keterbatasan biaya, kemampuan dan waktu yang dimiliki oleh sekolah.Salah satu media alternatif agar siswa termotivasi serta lebih mudah memahami materi pelajaran dancepat memahami konsep yang abstrak adalahpenggunaan media interkatif dengan Aplikasi Adobe director 11.5. Penelitian ini bertujuan untuk menghasilkan media interaktif yang valid dan praktis digunakan dalam pembelajaran.Jenis penelitian ini adalah penelitian pengembangan yang menggunakan model 4D yaitu define, design, develop, dan disseminate, tetapi tahap disseminate tidak dilakukan. Penelitiandilakukanmelalui uji validitas oleh 2 orang validator materi, 2 orang validator media dan uji praktikalitas pada 20 orang siswa di SMA N 1 Sungai Tarab kelas XI IPA1. Data uji validitas dan praktikalitas dianalisis dengan analisis deskriptif.

SISTEM INFORMASI AKADEMIK (SIAKAD) STIKES PERINTIS PADANG Harleni Harleni; Marisa Marisa
Jurnal Teknologi Informasi dan Pendidikan Vol 11 No 2 (2018): Jurnal Teknologi Informasi dan Pendidikan
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/tip.v11i2.140

Penelitian ini bertujuan untuk mengetahui bagaimana penggunaan SIAKAD di STIKes Perintis Padang. Sistem informasi akademik (SIAKAD) merupakan sistem yang mengolah data dan melakukan proses kegiatan akademik yang melibatkan antara mahasiswa, dosen, dan administrasi akademik. Penelitian ini menggunakan pendekatan kualitatif, dimana data diperoleh dari hasil obsevasi dan wawancara langsung dengan informan penelitian, yaitu dosen, staf administrasi dan mahasiswa maupun pejabat struktural STIKes Perintis. Data yang diperoleh kemudian dianalisis dengan langkah reduksi data, penyajian data dan penarikan kesimpulan atau verifikasi.

PENGARUH PENDIDIKAN KESEHATAN DENGAN METODE BRAINSTORMING BOOKLET DAN LEAFLET TERHADAP PENGETAHUAN DAN SIKAP IBU BALITA STUNTING DI PUSKESMAS MALALAK TAHUN 2021 Harleni Harleni; Rahmita Yanti; Novia Wahyu Diana
Ensiklopedia of Journal Vol 4, No 3 (2022): Vol 4 No. 3 Edisi 1 April 2022
Publisher : Lembaga Penelitian dan Penerbitan Hasil Penelitian Ensiklopedia

Abstrak: Stunting adalah kondisi dimana balita memiliki panjang atau tinggi badan yang kurang jika dibandingkan dengan umur. Tujuan penelitian untuk mengetahui pengaruh pendidikan kesehatan dengan metode brainstorming booklet dan leaflet terhadap pengetahuan dan sikap ibu balita stunting di puskesmas malalak. Metode penelitian adalah eksperimen semu (quasi experiment) dengan rancangan pretest-posttest design. Penelitian di laksanakan pada 11-25 November 2021. Populasi penelitian seluruh seluruh ibu yang memiliki balita stunting di Desa Malalak sebanyak 112 orang. Jumlah sampel sebanyak 32 orang ibu balita, dimana terdiri dari 2 kelompok yaitu 16 orang untuk kelompok dengan metode brainstorming booklet dan 16 orang untuk kelompok dengan metode brainstorming leaflet. Hasil penelitian didapatkan selisih rata-rata pengetahuan metode brainstorming booklet 20,72 dan metode brainstorming leaflet 12,28. Sedangkan selisih sikap metode metode brainstorming leaflet 9,78 dan metode metode brainstorming booklet 23,22. Penelitian ini menggunaka uji Wilcoxon dengan tingkat kepercayaan 95% didapatkan nilai p-value=0,00 yang berarti adanya perbedaan antara pengetahuan dan sikap sebelum dan sesudah diberikan intervensi tentang stunting pada balita. Untuk itu kegiatan penyuluhan gizi dapat diberikan sesuai dengan ketersediaan sarana dan prasarana agar dapat mendukung terselenggaranya kegiatan ini agar efektif dan efisien. Kata Kunci : Pengetahuan, Sikap, Booklet, Leaflet, Stunting

PENGARUH SUBSTITUSI TEPUNG KEDELAI (glycine max (l.) Merill) TERHADAP MUTU ORGANOLEPTIK DAN KADAR ZAT GIZI MAKRO BROWNIES KUKUS SEBAGAI ALTERNATIF SNACK BAGI ANAK PENDERITA KEP Harleni Harleni; Glaurensi Nidia
JURNAL KESEHATAN PERINTIS Vol 4 No 2 (2017): DESEMBER 2017 : Jurnal Kesehatan Perintis (Perintis's Health Journal)
Publisher : LPPM UNIVERSITAS PERINTIS INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33653/jkp.v4i2.231

To overcome health problems need to be done improve peoples eating habits that is by diversification and substitution of food with food that is easily available and rich in nutrients. Soybean flour is a good food to be used as an additional ingredient in the manufacture of brownies rich in protein. The pupose of this study was to determine the effect of soybean meal substitution on organoleptic quality and macro brownies nutritional content as an alternative snack for children who KEP. This research is an experimental research using a complate randomized design consisting of four treatments and one repeatation. The analysis of variance to see the diference of treatment groups. If the result are significantly different then proceed with duncan test new multiple range test. This study was conducted from january to may 2018 and the observations made were subjectively subjected to organoleptic quality test with a panelist of approximately 25 children from the age of 3-10 years. The results showed that brownies (substitution of 10g soy flour) were the most preferrred brownies with a panelist of energy 409,42 kkal, carbohydrate 48,01%, protein 3,45%, fat 22,62%, and 25,92% moisture content. It is suggested to further researchers to observe the shelf life of the biscuits with the substitution of sweet purple potato flour and catfish flour so good for consumption by children who KEP

PENGARUH SUBSTITUSI TEPUNG KEDELAI (glycine max (l.) Merill) TERHADAP MUTU ORGANOLEPTIK DAN KADAR ZAT GIZI MAKRO BROWNIES KUKUS SEBAGAI ALTERNATIF SNACK BAGI ANAK PENDERITA KEP Harleni Harleni; Glaurensi Nidia
JURNAL KESEHATAN PERINTIS Vol 4 No 2 (2017): DESEMBER 2017 : Jurnal Kesehatan Perintis (Perintis's Health Journal)
Publisher : LPPM UNIVERSITAS PERINTIS INDONESIA

To overcome health problems need to be done improve peoples eating habits that is by diversification and substitution of food with food that is easily available and rich in nutrients. Soybean flour is a good food to be used as an additional ingredient in the manufacture of brownies rich in protein. The pupose of this study was to determine the effect of soybean meal substitution on organoleptic quality and macro brownies nutritional content as an alternative snack for children who KEP. This research is an experimental research using a complate randomized design consisting of four treatments and one repeatation. The analysis of variance to see the diference of treatment groups. If the result are significantly different then proceed with duncan test new multiple range test. This study was conducted from january to may 2018 and the observations made were subjectively subjected to organoleptic quality test with a panelist of approximately 25 children from the age of 3-10 years. The results showed that brownies (substitution of 10g soy flour) were the most preferrred brownies with a panelist of energy 409,42 kkal, carbohydrate 48,01%, protein 3,45%, fat 22,62%, and 25,92% moisture content. It is suggested to further researchers to observe the shelf life of the biscuits with the substitution of sweet purple potato flour and catfish flour so good for consumption by children who KEP

PERANCANGAN IMPLEMENTASI E-LEARNING BERBASIS MOODLE DALAM MATAKULIAH APLIKASI KOMPUTER PROGRAM STUDI ILMU GIZI UPERTIS Harleni Harleni; Nova Mustika
Ensiklopedia of Journal Vol 3, No 3 (2021): Vol 3 No 3 Edisi 1 April 2021
Publisher : Lembaga Penelitian dan Penerbitan Hasil Penelitian Ensiklopedia

The research was conducted with the aim of designing a Moodle-based e-learning implementation in the form of a website in the Computer Applications subject in the Nutrition Science study program. This e-learning system is designed to be implemented in all courses in the Nutrition Science study program, thus helping lecture activities. As an initial development, this e-learning system was tested in the Computer Application course. This study uses a research and development design (Research and Development) according to Sugiyono (2010). The research subjects were Computer Application lecturers and students who had attended Computer Application lectures determined by purposive sampling. The data taken is the feasibility of the material and media through a questionnaire, and student responses through a questionnaire. Expert response shows that Moodle-based e-learning is very good in terms of media and good in terms of material. The results of the student response questionnaire on small-scale trials showed that the majority of students gave positive responses to learning activities using Moodle-based e-learning media. The final Moodle-based e-learning product contains modules, video, ppt, chat, virtual classes and discussion forums. Various content and facilities that the e-learning has developed make Learning Motion Systems more interesting. Based on the results of the analysis and discussion, it can be concluded that Moodle-based e-learning is appropriate and feasible to be applied to the Computer Application course.

MUTU GIZI DAN MUTU ORGANOLEPTIK BISKUIT KOMBINASI TEPUNG TEMPE DAN TEPUNG LABU KUNING (CUCUBITA MOSCHATA) SEBAGAI MAKANAN TAMBAHAN PENDERITA TBC Dezi Ilham; Harleni Harleni; Erina Masri
Ensiklopedia of Journal Vol 4, No 1 (2021): Vol 4 No. 1 Edisi 2 Oktober 2021
Publisher : Lembaga Penelitian dan Penerbitan Hasil Penelitian Ensiklopedia

Tempe and pumpkin are widely available in West Sumatra. Tempe contains high protein and pumpkin contains very high iron ( Fe) and vitamin C. The purpose of this study was to determine the nutritional quality and organoleptic quality of biscuits with a combination of tempeh flour and pumpkin flour (Cucurbita Moschata) as an additional food for TB patients. This research is an experimental study using a completely randomized design (CRD) with four treatments. Treatment by combining tempe and pumpkin which is used as flour in making biscuits. The treatment and comparison of the amount of tempeh flour and pumpkin flour were A (150 g: 0 g), B (150 g: 50 g), C (150 g: 100 g), and D (150 g: 150 g). The results of this study indicate the color preference test, the average preference value of the panelists ranges from 2.78-3.02, the preference test the average aroma value is 2.68-2.98, for the preference test the texture average value is 2.66- 2.7 and the preference test for the average taste value of 2.62-2.72. Test for protein content ranged from 21.71% - 25.90%, test for iron (fe) levels 28.81 mg/kg – 36.62% mg/kg, test levels of vitamin C 0% - 1.28%. Biscuits with sample code A are biscuits with the best treatment in terms of color, aroma and taste, while in terms of texture the best treatment is biscuits with code until C. The nutritional quality test has the highest protein content in treatment D, namely 25.90%, iron content test The highest (Fe) in treatment C was 36.62 mg/kg, and the highest level of vitamin C was tested in treatment D, which was 1.28%.Keywords: Biscuits, Tempe, Pumpkin.

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