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All Journal Jurnal Math-UMB.EDU Edible : Jedb
Oktarini, Dwi
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Agriculture, Biological Sciences & Forestry Mathematics

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KEMAMPUAN BERPIKIR GEOMETRI BERDASARKAN TEORI VAN HIELE DENGAN GAYA KOGNITIF FIELD INDEPENDENT Oktarini, Dwi; Ariani, Nyayu Masyita
Jurnal Math-UMB.EDU Vol 3, No 3 (2016): Volume 3, Nomor 3 Juli 2016
Publisher : Universitas Muhammadiyah Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36085/math-umb.edu.v3i3.1436

Abstract

This research aims to describe the geometric thingking ability of students in the quadrilateral and triangular material based on the Van Hiele theory to grade VII B SMPN 9 Kota Bengkulu who have field independent (FI) cognitive style. The type of this research is qualitative descriptive. The Data were obtained from Van Hiele geometry test results and interviews. Ones were analyzed by using qualitative data analysis techniques. The results showed that FI’s students able to analyze problems of geometry well and in responding to such questions based on the requirements from the inside. So the ability of the highest FI’s students can be achieved to ability level from level 2 to the level 3 (Pre deduction).Keywords : Geometry Thinking, Van Hiele Theory, Field Independent (FI)
STUDI PEMBUATAN KUAH LAKSAN INSTAN DENGAN PERBANDINGAN BUBUK SANTAN DAN UDANG REBON SUNGAI Oktarini, Dwi; Suyatno, Suyatno; Yani, Ade Vera
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 6, No 1 (2017): Edible
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v6i1.631

Abstract

This Study of Making Instant Laksan Soup by Coconut Milk and the Powder of River Small Shrimp Comparison", using Completely Randomized Design (RAL) which were arranged in nonfactorial with coconut milk and the powder of river small shrimp comparison treatment factor with five levels factor treatment and repeated 4 (four) times. The parameters were observed in this study, includes chemical analysis of water content, fat content and protein content. Organoleptic tests include aroma, flavor, and color. The highest water content is in F0 treatment (coconut milk 60%: the powder of river small shrimp 0%) with an average value of 4.45%. The highest fat content contained in F0 treatment (60% coconut milk: the powder of river small shrimp 0%) with an average value of 2.74%. The highest protein content in F4 treatment (40% coconut milk: the powder of river small shrimp 20%). The value of the highest pleasure levels of instant laksan soup color was found in the F0 treatment (60% coconut milk: the powder of river small shrimp 0%) with an average value of 4.26 (preferred criteria). The value of the highest pleasure levels of instant laksan soup aroma was found in the F2 treatment (coconut milk 50%: the powder of river small shrimp 10%) with an average value of 4.13 (preferred criteria). The value of the highest pleasure levels of instant laksan soup flavor was found in F2 treatment (50% coconut milk: the powder of river small shrimp 10%) with an average value of 4.04 (preferred criteria).
Co-Authors Nyayu Masyita Ariani Suyatno Suyatno Yani, Ade Vera