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All Journal Lantanida Journal Catimore: Jurnal Pengabdian Kepada Masyarakat
Chusnur Rahmi
Universitas Islam Negeri Ar-Raniry
Chemical Engineering, Chemistry & Bioengineering Chemistry Education Environmental Science Law, Crime, Criminology & Criminal Justice Social Sciences Other

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MODEL MENTAL MISKONSEPSI PADA KONSEP KESETIMBANGAN KELARUTAN Chusnur Rahmi; Wiji Wiji; Sri Mulyani
Lantanida Journal Vol 8, No 1 (2020)
Publisher : UIN AR-RANIRY

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22373/lj.v8i1.7108

Abstract

Study on students' mental model's analysis was done to identify misconceptions about solubility equilibria concept. The method employed in the study was a case study uses a qualitative approach. The participants were 23 students of class XI of a senior high school in Bandung. The instrument used in the study was the Diagnostic Test on Mental Model-Prediction, Observation, Explanation (TDM-POE). The results showed that there were diverse of students' misconceptions about the precipitate formation of a reaction, the effect of common ions and decrease in pH on solubility. Based on the results of the study, many misconceptions occur in the subconcept of the effect of common ions on solubility. Misconceptions arise because students have incomplete mental models at the submicroscopic level.
KEMAMPUAN REPRESENTASI SUBMIKROSKOPIK SISWA PADA KONSEP IKATAN KIMIA Chusnur Rahmi; Mujakir Mujakir; Pipi Febriani
Lantanida Journal Vol 9, No 1 (2021)
Publisher : UIN AR-RANIRY

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22373/lj.v9i1.9336

Abstract

This study is motivated by the difficulty of leaners to understanding the concept of chemical bonding as a whole. Learning that does not represent submicroscopic level causes leaners difficulty to resolving submicroscopic based chemistry questions. This study aims to describe leaner’s ability in represent the concept of chemical bonding at the submicroscopic level. A qualitative descriptive method used in this study. The participants of the study were 30 leaners XI grade of SMA Negeri 1 Meulaboh. The submicroscopic based test instrument was employed in the study to collect the data. The result of study showed that the leaner’s ability of submicroscopic representation about chemical bonding as a whole falls into the category of enough with a percentage of 58.78%.  The average leaners score is 59.32 included in the criteria of sufficient understanding. Generally, leaners were not able to solve the submicroscopic based questions about chemical bonding as expected. The low ability of submicroscopic representation is due to leaners are not used to describing the ions, electrons, and molecular shapes submicroscopically, understanding of chemical bonding concept that are not yet intact, lack of interest and attention of leaners in receiving concept in the learning process.
ANALISIS E-LEARNING READINESS PADA PEMBELAJARAN KIMIA DI SMA NEGERI KOTA BANDA ACEH Muammar Yulian; Chusnur Rahmi; Ade Rida Wahyuni
Lantanida Journal Vol 10, No 1 (2022)
Publisher : UIN AR-RANIRY

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22373/lj.v10i1.14098

Abstract

The Covid-19 pandemic has changed our activities, including activities in the learning process. Previously, the learning process was carried out directly in the classroom, but the pandemic has changed into online learning such as e-learning. The implementation of e-learning in schools should be followed by an analysis of the level of e-learning readiness (ELR). This study aims to determine the readiness level of State Senior High Schools (SMA Negeri) Banda Aceh, namely SMA Negeri 1, SMA Negeri 3 and SMA Negeri 4. The method used in this study was descriptive qualitative with the number of research subjects as many as 94 students and 2 teachers in each school. The instrument used in this study was a questionnaire compiled and validated based on the Aydin & Tasci ELR model. The results showed that the three schools obtained ELR scores respectively, SMA Negeri 1 () = 3.53, SMA Negeri 3 () = 3.54. The score showed that these schools are ready but need a few improvements in applying e-learning at school. Aspects that must be improved are humans, technology, innovation, and development.
ANALISIS PENGEMBANGAN MEDIA DALAM PEMBELAJARAN KIMIA Chusnur Rahmi; Ana Fitria; Vivit Santika; Sri Rahmawati
Lantanida Journal Vol 10, No 1 (2022)
Publisher : UIN AR-RANIRY

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22373/lj.v10i1.13355

Abstract

Media plays an important role in the chemistry learning process. The development of media in chemistry learning can help teachers increase students' knowledge and interest in learning. This study aims to determine the development of media in chemistry learning in terms of the types of media, development methods, and chemical materials. This research uses literature study method. The data analyzed in this study are the results of research from 26 articles on media development in chemistry learning that have been published in national journals. The results showed that in chemistry learning, visual-based media, inquiry-based media, video-based media, application-based media, and interactive media have been developed. Learning media was developed using the Research and Development (R&D) method with Borg and Gall, 3D, 4D, and ADDIE development models. Android-based media is the most popular as a medium for chemistry learning. The ADDIE development model is the most widely used in developing chemistry learning media. The development of learning media accommodates 30.8% of class X chemistry, 46.2% of class XI chemistry, and 23.1% of class XI chemistry. 
PENGEMBANGAN MODUL BERBASIS MULTIPEL REPRESENTASI SEBAGAI SUMBER BELAJAR PENDUKUNG PADA MATA KULIAH STOIKIOMETRI Chusnur Rahmi
Lantanida Journal Vol 11, No 1 (2023)
Publisher : UIN AR-RANIRY

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22373/lj.v11i1.15111

Abstract

This study is inspired by the lack of supporting learning tools in stoichiometry lectures, which causes students to struggle with the concept of the quantity of reactants and products involved in theoretical reactions and chemical calculations as a whole. To strengthen their comprehension of stoichiometric ideas at the macroscopic, submicroscopic, and symbolic levels, students require additional learning resources. The purpose of this research is to create modules based on numerous representations, exposing the amount of validity and practicability of modules as a source of student learning in stoichiometry courses. The research approach employed is R&D using the Dick & Carey development model through the steps of needs analysis, product design, validation, and evaluation. The study included two expert validators and 35 students from the Chemistry Education Study Program at UIN Ar-Raniry. Validity and practicality questionnaires were used to acquire research data. Based on the expert team's assessment, the learning module fulfilled the very valid criteria with an average assessment score of 95.17%. With a practicality score of 94.17% based on student responses, the learning module passes the criterion of being very practical. As a result, the multi-representation-based learning module may be inferred to be very valid and very practical for usage as a supporting learning resource for students in more optimal stoichiometry lectures.
Pemanfaatan Belimbing Wuluh (Averrhoa Bilimbi) dalam Pembuatan Sabun Cuci Piring dan Asam Sunti yang Bernilai Ekonomis Maisarah; Fitra Azkia Ramadhani; Nuryani Kasman; Chusnur Rahmi
Catimore: Jurnal Pengabdian Kepada Masyarakat Vol 2 No 2 (2023): Catimore: Jurnal Pengabdian kepada Masyarakat
Publisher : LSM Catimore dan Sahabat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56921/cpkm.v2i2.85

Abstract

Dish soap is generally very used in everyday life, especially housewives. One of the natural ingredients that can be used in the manufacture of dish soap is Belimbing Wuluh. Belimbing Wuluh (Averrhoa Bilimbi) extract contains flavonoids, saponins and alkaloids, tannins, glucosides, sulfur, oxalic acid, phenol, volatile oil, pectin, calcium oxalate, formic acid, peroxidase and phenol. The content of the extract in starfruit contains triterponoid and flovanoid compound groups consisting of the presence of O-H, C=O, C=C, C-H, and C-OH groups. Belimbing Wuluh extract contains flovanoid which acts as an antioxidant and antibacterial. Therefore, in this study, dish soap was made from belimbing wuluh extract. In this study, researchers made 2 (two) products at once, in which belimbing wuluh extract was used as dishwashing soap, and residue from belimbing wuluh was used as a cooking spice (sunti acid). Sunti acid is a kind of pickle or cooking spice which is dried until it becomes brownish in color, and given salt, this salting process aims to draw water out in the starfruit tissue so that sunti acid can last longer. Sunti acid is used as a cooking ingredient, especially for Aceh cuisine, which is the hallmark of the cuisine of the Acehnese peopleDish soap is generally very used in everyday life, especially housewives. One of the natural ingredients that can be used in the manufacture of dish soap is Belimbing Wuluh. Belimbing Wuluh (Averrhoa Bilimbi) extract contains flavonoids, saponins and alkaloids, tannins, glucosides, sulfur, oxalic acid, phenol, volatile oil, pectin, calcium oxalate, formic acid, peroxidase and phenol. The content of the extract in starfruit contains triterponoid and flovanoid compound groups consisting of the presence of O-H, C=O, C=C, C-H, and C-OH groups. Belimbing Wuluh extract contains flovanoid which acts as an antioxidant and antibacterial. Therefore, in this study, dish soap was made from belimbing wuluh extract. In this study, researchers made 2 (two) products at once, in which belimbing wuluh extract was used as dishwashing soap, and residue from belimbing wuluh was used as a cooking spice (sunti acid). Sunti acid is a kind of pickle or cooking spice which is dried until it becomes brownish in color, and given salt, this salting process aims to draw water out in the starfruit tissue so that sunti acid can last longer. Sunti acid is used as a cooking ingredient, especially for Aceh cuisine, which is the hallmark of the cuisine of the Acehnese people
Co-Authors Ade Rida Wahyuni Ana Fitria Fitra Azkia Ramadhani Maisarah Muammar Yulian Mujakir Mujakir mulyani, Sri Nuryani Kasman Pipi Febriani Sri Rahmawati Vivit Santika wiji, wiji