Article Per Year (5 Year)
p-Index From 2019 - 2024
0
P-Index
This Author published in this journals
All Journal Educatio Vitae Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan
Yohana Pertiwi
Unknown Affiliation
Education

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
UPAYA MENINGKATKAN AKTIVITAS DAN PRESTASI BELAJAR MATEMATIKA SISWA KELAS VII MELALUI PEMBELAJARAN KOOPERATIF TIPE THINK PAIR SHARE (TPS) Pertiwi, Yohana
Educatio Vitae Educatio Vitae Vol. 1/Tahun 1/2014
Publisher : Fakultas Keguruan dan Ilmu Pendidikan (FKIP), Universitas Katolik Widya Mandala Madiun

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

achievement by using cooperating learning type Think Pair Share (TPS). The research that is used is Class Action Research that is held for about 2 cycles. The objective research is the students of VII (7th) grade of Junior High School 3 Madiun, in period 2012/2013 the total students is 33 students. Technique of  collecting data that is used is by using test method, observation method, and field note. Test method is used to know the data of the raising of mathematics study’s achievement, observation method is used to know the activity of student during the class, while field not is used to collect the data in the field. The results of the research are as follows the achiement of student’s mathematic’s study gets the average of cycle test I is 58,56 with the total prosentase of the class for about 50%, while cycle II with the average test for about 66,44 with prosentase of the class for about 59,38%. The total of average’s score of class activity, cycle I for about 3,12 and cycle II 3,39. The result of observation of student learning’s activity, the student of medium and high in the cycle I is 42,31% and cycle II is 63,31%.The result of student’s mathematics learning for the last test, all of the cycle reach the average for about 78,44 with the complete score of the student for about 65,63%. The total of student’s achiement, the process of class activity, and student’s activity from cycle I to cycle II gets raising.
PENGARUH JENIS WADAH DAN LAMA FERMENTASI TERHADAP KUALITAS DADIH SEBAGAI RANCANGAN LEMBAR KERJA SISWA ( LKS ) BIOTEKNOLOGI KONVENSIONAL KELAS XII SISWA SMA Pertiwi, Yohana; Mahadi, Imam; Darmawati, Darmawati
Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan Vol 5, No 1 (2018): WISUDA APRIL 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Abstract: Curd is a fermented dairy product which is quite popular in West Sumatra and Riau region. The purpose of this research is to know the influence of bamboo container type, glass container, plastic container and fermentation length to the quality of curd. This Research Using Completely Randomized Design (RAL) with factorial pattern of 4X3 with 3X replicates. The intended treatment is foktor A The type of container used is bamboo container, glass container and plastic container. While factor B is fermentation length that is 48,72,96 and 120 hours. The parameters observed through the test of protein, fat, pH and organoleptic test on 10 panelists included flavor, aroma, texture color and preferences showed that bamboo containers with 48 hours and 72 hours fermentation had better quality compared to glass containers and Plastic. The longer the fermentation, the protein, fat and pH of the curd decreased both in bamboo containers, glass containers and plastic containers. The results of this study can be used as a design of learning resources in the form of student worksheets in the conventional biotechnology concept of grade XII high school students.Keywords: Length of Fermentation, Type of Container, Quality, Milk Curd
Co-Authors Imam Mahadi Muhammad Rivai