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PENGARUH MODEL PEMBELAJARAN DAN KESADARAN METAKOGNISI TERHADAP HASIL BELAJAR PESERTA DIDIK KELAS X SMA ISLAM KOTA TERNATE (Pokok Bahasan Ikatan Kimia) Sonyinga, Desma; Danial, Muhammad; Herawati, Netti
Chemistry Education Review (CER) Volume 2 Nomor 1 September 2018
Publisher : Program Pasca Sarjana UNM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (301.313 KB) | DOI: 10.26858/cer.v0i0.8487

Abstract

Penelitian ini merupakan penelitian eksperimen semu yang bertujuan untuk mengetahui pengaruh model pembelajaran dan kesadaran metakognisi terhadap hasil belajar peserta didik kelas X SMA Islam Kota Ternate pada pokok bahasan ikatan kimia. Penelitian ini menggunakan rancangan Desain penelitian faktorial 2x2. Sampel terdiri atas dua kelas yang dipilih dengan random sampling teknik acak kelas. Kelas X IPA 1 sebagai kelas eksperimen 1 dibelajarkan dengan model pembelajaran inkuiri terbimbing dan kelas X IPA 2 sebagai kelas eksperimen 2 dibelajarkan dengan model pembelajaran berbasis masalah. Instrument penelitian yang digunakan yaitu angket inventori kesadaran metakognisi dan tes hasil belajar. Data yang diperoleh dianalisis secara inferensial dan deskriptif. Hasil analisis inferensial diperoleh bahwa: (1) model pembelajaran berpengaruh terhadap hasil belajar peserta didik dengan nilai signifikansi yang diperoleh yaitu 0,01<0,05. (2) kesadaran metakognisi berpengaruh terhadap hasil belajar peserta didik dengan nilai signifikansi yang diperoleh yaitu 0,008<0,05. (3) terdapat interaksi model pembelajaran dengan kesadaran metakognisi, terlihat pada nilai signifikansi yang diperoleh yaitu 0,014<0,05. Selanjutnya hasil analisis deskriftif diperoleh bahwa: (1) rata-rata nilai hasil belajar peserta didik yang menggunakan model pembelajaran inkuiri terbimbing hasilnya lebih tinggi dibandingkan dengan model pembelajaran berbasis masalah. (2) rata-rata nilai hasil belajar peserta didik dengan kesadaran metakognisi tinggi, lebih tinggi dibandingkan dengan rata-rata nilai hasil belajar dengan kesadaran metakognisi rendah, dan (3) terjadi interaksi interaksi antara model pembelajaran dan kesadaran metakognisi dalam mempengaruhi hasil belajar peserta didik kelas X IPA SMA Islam Kota Ternate. Jadi, ada pengaruh antara model pembelajaran dan kesadaran metakognisi terhadap hasil belajar peserta didik kelas X SMA Islam Kota Ternate pada pokok bahasan ikatan kimia.
Studi Pemanfaatan Pati Sagu (Metroxylon Sp) dan Daging Ikan Belut (Monopterus Albus) Dalam Pembuatan Sosis Fadmi, Andriyani; Herawati, Netti; Restuhadi, Fajar
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Abstract

This research to get formulation the best of sausage from benefit of sago essence and meat of eel.  This research was carried out experiments using a Completely Randomized Design (CRD) with 4 treatments and 4 replications in order to obtain 16 experimental units. The data obtained were statistically analyzed using Analysis of Variance (ANOVA). If the calculated F is greater than or equal to F table then continued with DNMRT test at 5% level. Sensory evaluation data show that by using PCA and cluster analysis, evaluation organoleptic by analysis hedonic with spider web to see attribute that protrude from every treatment. According to proceeds of chemists analysis and organoleptic experiment the best sausage get from 5% tapioca essence and 10% sago essence so that  treatment of TSB3 by characteristic like: activity of water 71,25%, activity of ashes 1,8%, activity of protein 8,9 %, activity of fat, activity 4,80%, carbohydrate 13,12% and experiment of color hedonic 2,24 %. Organoleptic evaluation by hedonic toward color 2,24 (rather agree), taste 1,97 (rather agree),  2,74 (rather agree) form 2,28 (rather agree) and over all evaluation 2,22 (rather agree) then organolepic evaluation by descriptive to color 2,52 (white grey), taste 2,20 (rather taste of eel), 2,43(rather stink), form 2,35 (elastic).   Kata kunci: susu fermentasi, Lactobacillus plantarum 1 R.11.1.2, kacang hijau dan kacang kedelai. Keywords: Sosis, Pati Sagu, Belut.
Potensi Tepung Ubi Jalar Ungu (Ipomoea batatas l.), Tepung Tempe dan Tepung Udang Rebon Dalam Pembuatan Kukis Sipayung, Ervissa N; Herawati, Netti; ', Rahmayuni
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Abstract

The purpose of this research was to acquire best cookies which has high nutrition content from purple sweet potato flour and combination of tempe flour with small shrimp flour and agree with quality standard of cookies (SNI 01-2973-1992) that is maximum 5% of moisture content, maximum 2% of ash content and minimum 6% of protein content. This research used Complete Randomized Design (CRD) with four treatments and four replications. The treatments were K1 (tempe flour 95,24%, small shrimp flour 4,76%), K2 (tempe flour 71,43%, small shrimp flour 28,57%), K3 (tempe flour 47,62%, small shrimp flour 52,38%) and K4 (tempe flour 23,81%, small shrimp flour 76,19). Data were analized using ANOVA and DNMRT the level 5%. The result show that the using of tempe flour and small shrimp flour different in each treatments gave the significant effect to the moisture content, ash content, protein content and calcium content. The best cookies in this research is was K2. Keywords : Cookies, purple sweet potato, tempe flour and small shrimp flour
PENURUNAN ION CA2+ PADA AIR DARI SUMBER MATA AIR CITTA KABUPATEN SOPPENG DENGAN MENGGUNAKAN ZEOLIT ALAM TORAJA (ZEOLIT MORDENIT Herawati, Netti; Alimin, .; Effendi, A. Zulfikar
Sainsmat : Jurnal Ilmiah Ilmu Pengetahuan Alam Vol 4, No 2 (2015): September
Publisher : Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (265.121 KB) | DOI: 10.35580/sainsmat4218652015

Abstract

Penelitian ini bertujuan untuk mengetahui karakteristik zeolit alam Toraja dan kemampuannya dalam menurunkan jumlah ion Ca2+ pada air  tanah (sumber mata air Citta kabupaten Soppeng). Penentuan jumlah ion Ca2+ menggunakan fotometri nyala, waktu kontak optimum menggunakan metode batch dengan variasi waktu yaitu 20, 40, 60, 80 dan 100 menit, penentuan kapasitas tukar kation (KTK) dengan variasi konsentrasi ion Ca2+ 120, 150, 180, 210, 240 ppm, dan penurunan jumlah ion Ca2+ menggunakan metode pertukaran ion yang berlangsung dengan model aliran dari atas ke bawah.  Hasil penelitian menunjukkan bahwa jumlah ion Ca2+ dalam air yang berasal dari Citta sebesar 129,53 ppm, waktu kontak optimum tercapai pada menit ke-60, KTK terhadap ion Ca2+  sebesar 13,35 mEq/100 gr zeolit, dan zeolit alam Toraja dapat menurunkan jumlah ion Ca2+ hingga 104,29 ppm pada perbandingan zeolit : air sebesar 1:200.Kata Kunci: ion Ca2+, Zeolit, KTK, Fotometri
TOTAL FENOL DAN AKTIVITAS ANTIOKSIDAN DARI SONNERATIA ALBA BARK Herawati, Netti
Sainsmat : Jurnal Ilmiah Ilmu Pengetahuan Alam Vol 1, No 1 (2012): Maret
Publisher : Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (286.586 KB) | DOI: 10.35580/sainsmat114632012

Abstract

DOWNLOAD PDFThe aim of this research was to examine the total phenolic content and radical scavenging capacity related to antioxidant potential in different fractions of methanolic extract of mangroves trees, Sonneratia alba bark. Total phenolic content was determined by the  Folin-Ciocalteau method.  Antioxidant  potential  has  been determined  as  the  free radical scavenging ability using a stable radical, diphenyl-picryl-hydrazyl (DPPH). Three fractions  of methanol extracts of S. alba were subjected to free radical scavenging activity in order to evaluate their antioxidant activity. The free radical scavenging activity of different fractions obtained from successive fractionation of methanol extracts with organic solvents of different polarities; hexane, chloroform, and ethyl acetate. Total phenolics content of three fraction and crude extract are 17.84 ±0.974, 156.310 ±0.703, 226.89 ±0.605, 249.56  ±0942 (GAE ?g/g) respectively for hexane, chloroform, ethyl acetate, and crude extracts (methanol extract). Antioxidant assay showed that the ethyl acetate and chloroform fractions have the high activity with IC50 10.27 ?g/ml and 27.34 ?g/ml, respectively, while  a weak activity was showed by hexane fraction with 147 ?g/ml. Linear correlation between the total antioxidant capacity of the fractions and the total phenolic contents was observed (r2=0.918). This data indicated that the antioxidant activity  mainly due to phenolic compound contain in those fraction. The results indicate promising S.alba or the utilization as significant source of natural antioxidant. Key words: Sonneratia alba,  total phenolics,  radical scavenging activity, antioxidant,  DPPH  
3,3’-di-O-methylellagic acid, an Antioxidant Phenolics Compound from Sonneratia alba Bark Herawati, Netti; Firdaus, Firdaus
Jurnal Natur Indonesia Vol 15, No 1 (2013)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (214.904 KB) | DOI: 10.31258/jnat.15.1.63-67

Abstract

Free radicals play an important role in some pathogenesis of serious diseases, such as neurodegenerative disorders, cancer,liver cirrhosis, cardiovascular diseases, atherosclerosis, cataracts, diabetes and inflammation. Compounds that can scavengefree radicals have great potential in ameliorating these diseases. It is reported that phenolic compounds in plants possessstrong antioxidant activity and may help to protect cells against the oxidative damage caused by free radicals. Previousstudy revealed that mangrove trees, Sonneratia alba Bark showed strong antioxidant activity. Ethyl acetate fractionexhibited the best antioxidant performance. The antioxidant activity of this fraction was attributed to the presence ofcompounds of different polarities such as phenolics. Furthermore, the phenolic antioxidant of ethyl acetate fraction werepurified and identified with UV, IR, MS, and 2D NMR spectrometry. 3,3’-di-O-methylellagic acid was found in brownamourphous powder. Antioxidant activity was evaluated and compared with L-(+)-ascorbic acid as standard by usingDPPH assay. The compound has strong antioxidant activity than ascorbic acid standar with the value of IC 50 11.35 and17.64 μg/mL, respectively. The high value of antioxidant activity of compound indicate that S. alba is a potential source ofnatural antioxidant agent.
Isolasi dan Uji Aktivitas Antioksidan Senyawa Metabolit Sekunder Ekstrak Metanol Kulit Buah Mangrove Pidada (Sonneratia caseolaris) Mutiara, Ravika; Djangi, Muhammad Jasri; Herawati, Netti
Chemica: Jurnal Ilmiah Kimia dan Pendidikan Kimia Vol 17, No 2 (2016)
Publisher : Jurusan Kimia FMIPA UNM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (404.125 KB) | DOI: 10.35580/chemica.v17i2.4685

Abstract

ABSTRAKPenelitian ini bertujuan mengidentifikasi senyawa metabolit sekunder dari ekstrak metanol kulit buah mangrove pidada (Sonneratia caseolaris) dan mengetahui besarnya aktivitas antioksidannya. Penelitian dilakukan melalui beberapa tahap yaitu maserasi dengan menggunakan pelarut metanol, fraksinasi, pemurnian, identifikasi, dan pengukuran besarnya aktivitas antioksidan menggunakan metode DPPH (2,2-difenil-1-pikrilhidrazil). Diperoleh senyawa yaitu kristal putih berbentuk serbuk dan positif alkaloid pada pereaksi Mayer dan spektrum FTIR. Besarnya aktifitas antioksidan pada ekstrak, isolate, dan vitamin C berturut-turut adalah 56,087 ppm, 52,926 ppm, 18,805 ppm.Kata kunci: Isolasi, Mangrove pidada, Sonneratia caseolaris, Alkaloid, Antioksidan, DPPHABSTRACTThe purpose of this research was to identified and to know antioxidant activityof the secondary metabolites compound from methanol extract mangrove pidada ( Sonneratia Caseolaris) Rind’s. This research is carried out in several step: maceration using methanol solvent, fractionation, purification, and antioxidant activity was carried out by using DPPH (2,2-difenil-1-pikrilhidrazil) method. The compound was obtained white crystal powder and positive alkaloids in Mayer reagent and FTIR spectral. The result of Antioxidant activity from extract, isolate, and vitamin C respectively 56,087 ppm, 52,926 ppm, 18,805 ppm.Keyword: Isolation, Mangrove pidada, Sonneratia caseolaris, Alkaloids, Antioxidant, DPPH
STUDI PEMBUATAN YOGHURT SARI BIJI NANGKA (Artocarpus heterophyllus) DENGAN PENAMBAHAN KACANG MERAH (Phaseolus vulgaris L.) Sehat, Aceng; Pato, Usman; Herawati, Netti
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 2 (2015): Wisuda Oktober 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Abstract

Jackfruit and red beans are frequently found and cultivated in the tropical area, like Indonesia. The research was conduted from Mei to August 2014 in the Laboratory of Analytical of Agricultural Productsand Laboratory of Processing of Agricultural Products, Faculty of Agriculture, University of Riau, Pekanbaru. The study was conducted using Completely Randomised Design (CRD) with 4 treatments and 4 replications. The treatment were ratio of jackfruit seed and red beans namely 100 g : 0 g, 90 g : 10 g, 80 g : 20 g and 70 g : 30 g.Parameters analyzed were protein, fat and ash contents, total lacticacid, pH, total lactic acid bacteri, hedonic and descriptive organoleptic test of flavour, taste and texture. The results indicate that the ratio of  jackfruit seed and red beans had highly significant effect on protein, fat and ash contents, total lactic acid, pH, total lactic acid bacteria and hedonicorganoleptic value of flavor. The ratio of jackfruit and red bean extracts did not have significant effect on hedonic organoleptic value of taste and texture, descriptive organoleptic value of flavour, taste, and texture. The best treatment was P2 with ratio 90 g of jacfruit and 10 g of red bean. Keywords : Yoghurt,Jackfruit seed, red bean, quality.
MUTU BAKSO IKAN EKOR KUNING (Caesio cuning) DENGAN PENAMBAHAN REBUNG (Dendrocalamus asper) Sinaga, Christian; Herawati, Netti; Harun, Noviar
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 2 (2015): Wisuda Oktober 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Abstract

This study aims to get the exact formulation of the slurry shoots with yellowtail fish meat in the manufacture of composite flour meatballs using sago starch and tapioca starch as a filler. The expected benefits of this research is the improve of the nutritional value of the meatballs with the addition of bamboo shoots and increase the diversity of fishery product processing and dissemination of fish balls. The method used in this research is completely randomized design (CRD) with 5 treatments and 3 replications. The treatment in this study is P1 (25% bamboo shoots : 35% yellowtail fish), P2 (20% bamboo shoots : 40% yellowtail fish), P3 (15% bamboo shoots : 45% yellowtail fish), P4 (10% bamboo shoots : 50% yellowtail fish), P5 (5% bamboo shoots : 55% yellowtail fish). The results of this study showed that the addition ratio of shoots on yellowtail fish balls significant effect on water content, fiber content and protein levels as well as color, aroma, flavor and texture of the meatballs are descriptive, but no effect was not apparent to the hedonic test on the attributes of color, texture and an overall assessment. The best treatment is P1 (25% bamboo shoots : 35% yellowtail fish).   Keywords: MeatBall, yellowtail fish, bamboo shoots.
PEMANFAATAN BUAH PEDADA (Sonneratia caseolaris) DALAM PEMBUATAN SELAI Setiawan, Edi; Efendi, Raswen; Herawati, Netti
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 1 (2016): Wisuda Februari 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Abstract

Pedada fruit (Sonneratia caseolaris) is one of the complilers of mangrove forest to live along the muddy shore has low salinity and a basin gatherin fire flies. The purpose of this study were to obtain a concentration of sugar and fruit pedada maturity level to quality of jam product. This research used a completely randomized design (CRD) with combination treatment pedada fruit maturity level, percentage increase pedada fruit and the sugar with 6 treatment and 3 replication. From the result of this study showed that the number of maturity level, percentage increase pedada fruit and the sugar significant effect on moisture content, ash content, sucrose content, total acid content, total dissolved solids, descriptive assessment organoleptic and assessment of organoleptic hedonic basis overall. In this study, obtained the best treatment with the moisture content of 26.84%, ash content of 0.31%, sucrose content of 57.82%, total dissolved content of 66.26ºbrix, total acid content of 15.20%, with light green color, in order flavorful pedada, sweet taste and slightly soft texture.     Keyword : Jam, pedada fruit, maturity level, sugar composition.
Co-Authors ', Rahmayuni ', Syahrial . Alimin, . ., Warnita A. Zulfikar Effendi, A. Zulfikar Aceng Sehat, Aceng Adlina, Muhaiminati Akhyar Ali Alimin Alimin, Alimin Andriyani Fadmi Army Auliah Asriani Asriani, Asriani Asriniasih, Niluh Astriani, Sulis Azis, Dorrah Chandra, Rani CHODIJAH, CHODIJAH Christian Sinaga, Christian Deviyanti, Deviyanti Dewi Fortuna Ayu Djangi, Muhammad Jasri Edi Setiawan Efendy, Andi Zulfikar Eri Setiawan Ervissa N Sipayung Evy Rossi Faizah Hamzah Fajar Restuhadi Fajri, Annur Firdaus Firdaus Firdaus Zenta Fudhai, Ahmad Gultom, Adi Hizkia GUSTIAWAN, SANDY HAMZAH, FARIDA HANUM Hasan, Sri Wahyuni Hasbullah, Herianti Hasibuan, Sanna Paija Hasri Hasri Herviyanti Herviyanti Husain, Halimah Ilmiah, Ide Insan, Dedy Irfan Suliansyah Ita Hasmila, Ita Iwan Dini Johnrencius, Michael Kaahoao, Apriadi Khoirin Nisa KURNIA KURNIA, KURNIA Kusmaryati, Pauline Kuswandi Kuswandi LA DAHA M, Agussalim Marta, Nini Martinius Martinius Maryono Maryono Mohammad WIJAYA Muhaedah Rasyid Muhammad Anwar Muhammad Danial Muhammad Rakib Muhammad Syahrir Mutiara, Ravika Noor Jalaluddin Noviar Harun Oktragangga, Qori P.K. Dewi Hayati Prastika, Ike Priyatmo, Yudhi Putri, Kurnia Rahim, Dewi Mustika Rahmayuni Rahmayuni, Rahmayuni Rahmayuni2, Rahmayuni Rahmi Rahmi Rano, Felisitas Yanti Raswen Efendi Resigia, Elara Risdawati, Risdawati Risti, Andika Pranata Ruwayda Ruwayda Saidi, Subian Saragih, Chairunnisa sari, lia artika SARI, SELVI MUSTIKA Selvianti H, Fifi Shanti Fitriani Silaban, Mastrina Sinaga, Rahot Manto Siswanti Siswanti Sonyinga, Desma Sonyinga, Desma Sri Rahayu Sudding, Sudding Sugiarti Sugiarti sulistianingsih, Yuni Sulistiawati, Enny Sumiati Side Suryanti, Yuli Sutoyo Sutoyo Sutrisno, Agus Syahrum, Syahrum Syarifuddin, Ulben Taty Sulastry Teguh Budi Prasetyo Titi Darmi Trizelia Trizelia USMAN PATO Vonny Setiaries Johan WANTI, TUSI Warnita Warnita Wulandari, Ayu Sri Wuryandari, Ajeng Galuh Yasneli, Yasneli Yelmira Zalfiatri, Yelmira Yuliono, Yuliono Yunus, Muh Yusmarini Yusmarini Zulfadly Syarif