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All Journal QUANTUM: Jurnal Inovasi Pendidikan Sains JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Anang Budianto
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Education Energy Industrial & Manufacturing Engineering Physics

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KOMPARASI HASIL BELAJAR ANTARA STRATEGI PREDICT-DISCUSS-EXPLAIN-OBSERVE-DISCUSS-EXPLAIN (PDEODE) BERBASIS LABORATORIUM DAN BERBASIS MULTIMEDIA PADA PEMBELAJARAN KELARUTAN DAN HASIL KALI KELARUTAN Anang Budianto; Syahmani Syahmani; Maya Istyadji
QUANTUM: Jurnal Inovasi Pendidikan Sains Vol 6, No 1 (2015): April 2015
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/quantum.v6i1.3216

Abstract

Abstract. Effectiveness between PDEODE based multimedia, PDEODE based laboratory and expository instructional strategy to improve learning outcome has been investigated. This study was used quasiexperiment with pretest-posttest nonequivalent group design. Next to that, the study involved students of class XI SMAN 2 Banjarmasin as research subject. The instrument that was used to compare student’s learning outcome of three classes is cognitive test with multiple choice form. Data was analyzed by one way Anova and Duncan. Based on analyze, this study showed that (1) there is a significant difference of learning outcome between PDEODE based multimedia, PDEODE based laboratory and expository instructional strategy (2) the use of PDEODE based multimedia is more effective than the use of expository or PDEODE based laboratory.
Pengaruh Umur Panen dan Metode Pengeringan terhadap Karakteristik Fisikokimia Tepung Labu Kuning (Cucurbita moschata L.) Varietas Kusuma di Banyuwangi Tahun 2016 Anang Budianto; Imamatul Karimah; Mislan Mislan
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 1 No. 1 (2019): JURNAL JIPANG
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (684.543 KB)

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Yellow squash or pumpkin known by other names is the fruit of a creeper that belong to the Class dicotyledone and Family Cucurbitaceae. Fruit pumpkin (Cucurbita moschataL.) consisting of 81% pulp, peel 12.55%, 6.45% seeds and nets. Pumpkin contains important compounds are carotenoids as resourch of vitamin A and antioxidants essential to maintain a healthy body. Flouring is one technology that can be applied to the pumpkin into semi-finished products. In the preliminary research conducted trial and error to pumpkin flour- making procedures. The process of making flour pumpkin includes stripping, weighing, washing, slicing, soaking in acid solution, blanching, the arrangement in a baking dish, drying, comminution and sifting and analysis of physicochemical properties (viscosity, water absorption, power development, yield, moisture content, and amylose). The treatment is given in this study is a combination of harvesting pumpkins (U) with a drying method (P). Data were analyzed using ANOVA and Duncan at 5% level. Results of the analysis showed significantly different yield on the age factor. The highest yield was obtained in treatment U3P1 by 6.433%. Pumpkin harvesting 90 HST (day after crop) obtain the highest yield. Flower power flour U1P1 highest in treatment amounted to 12.98 ml / g and sun drying factors affect the value of flower power. The Pumpkin flour of amylose content of 18.350% on U1P1treatment.Treatment of harvesting and drying methods showed a significant effect on the physicochemical pumpkin flour produced. The overall result to get flour pumpkin can optimally use the pumpkin age 90 HST and dryer sunlight.
Co-Authors Imamatul Karimah Maya Istyadji Mislan Syahmani Syahmani