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All Journal Edumatsains Musamus Journal of Science Education
Asti Dewi Nurhayati
Program Studi Teknologi Pangan, Universitas Nahdlatul Ulama Purwokerto
Agriculture, Biological Sciences & Forestry Chemistry Education Mathematics Physics

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Analisis Kualitas Briket Campuran Arang Bonggol Jagung dan Daun Jati Dwi Sukowati; Triat Adi Yuwono; Asti Dewi Nurhayati Nurhayati
Musamus Journal of Science Education Vol 2 No 1 (2019): Musamus Journal of Science Education (MJOSE)
Publisher : Faculty of Teacher Training and Education, Musamus University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35724/mjose.v2i1.2229

Abstract

Abstrak Penelitian ini bertujuan untuk mengetahui kualitas briket dari campuran arang limbah bonggol jagung dan daun jati. Metode penelitian yang digunakan adalah metode eksperimen dengan membuat sebuah pproduk briket dan meganalisis kualitas produk briket yangdihasilkan dari nilai kadar air, kadar karbon, kadar volatile dan kalor. Variasi komposisi briketcampuran arang bonggol jagung dan daun jati 1:1, 2:1, 1:2 dengan persentase perekat tepung kanji5%, 10%, 15%. Hasilnya, Sampel yang memiliki kualitas bagus dari segi nilai kalor dan kadar abuadalah sampel C dengan kalor 7222,708 kal/g; kadar abu 3,13%, hanya saja kadar air 5,39% dankadar volatile 25,89%. Tetapi jika dilihat dari standar SNI kadar air, kadar abu, dan kalor sampel Ctelah memenuhi standar, sedangkan volatile sampel C masih melebihi batas maksimal yang ditetapkanSNI.
Increased PENINGKATAN COLLABORATION SKILLS DALAM KEGIATAN PRAKTIKUM FISIKA DASAR MAHASISWA PROGRAM STUDI TEKNOLOGI PANGAN UNU PURWOKERTO Asti Dewi Nurhayati; Laksmi Putri Ayuningtyas; Hikmah Yuliasari
EduMatSains : Jurnal Pendidikan, Matematika dan Sains Vol 5 No 2 (2021): Januari
Publisher : Fakultas Keguruan dan Ilmu Pendidikan, Universitas Kristen Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33541/edumatsains.v5i2.2237

Abstract

The purpose of this research was to observe the student’s collaboration of food technology department in 2019 through basic physics practicum. The research method used classroom action research which was divided into four parts, that is planning, action, observation, and reflection. This research was done into four groups and accompanied by each observer. They had to take responsibility to observe the collaboration skill of each student in the group. The results of this research showed that the collaboration skill increased in every part. Group one of the first part showed a result of 45% with moderate success criteria, it increased in the second part to 51.11% (moderate), it increased in the third part to 76.67% (high), and it increased in the fourth part to 92.78% with very high success criteria. So it happened in group two, group three, and group four. Group two of the first part showed a result of 42.22% (moderate), in the second part to 51.117% (moderate), in the third part to 71.67% (high) and in the fourth part to 90% (very high). Group three of the first part showed a result of 46% (moderate), in the second part to 52.67 (moderate), in the third part to 79.33% (high), and in the fourth part to 92.67% (very high). Group four of the first part showed a result of 39.33% (low), in the second part to 56% (moderate), in the third part to 82.67% (very high), in the fourth to 92% (very high).
Co-Authors Dwi Sukowati Hikmah Yuliasari Laksmi Putri Ayuningtyas Triat Adi Yuwono