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Asep Dedy Sutrisno, Asep Dedy
Universitas Pasundan
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MODEL PEMBELAJARAN TWO STAY TWO STRAY (TSTS) DAN PEMAHAMAN SISWA TENTANG KONSEP MOMENTUM DAN IMPULS Sutrisno, Asep Dedy; Samsudin, Achmad; Liliawati, Winny; Kaniawati, Ida; Suhendi, Endi
Jurnal Pengajaran Matematika dan Ilmu Pengetahuan Alam Vol 20, No 1 (2015): Jurnal Pengajaran MIPA - April 2015
Publisher : Faculty of Mathematics and Science Education, Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18269/jpmipa.v20i1.560

Abstract

Experimental research about Two Stay Two Stray (TSTS) learning model has been conducted in one of senior high school in Bandung. This research aimed to analyze students’ understanding of momentum and impulse concepts by using TSTS learning model. Students’ conception were identified by multiple choice-diagnostics test using Certainty of Response Index (CRI) scale. Research method was pre-experimental design with one group pretest posttest design involving 37 students as research subjects. Results showed that profile of students’ understanding of momentum and impulse concepts were increased from 16,8% in pretest to 70,6% in posttest. Effectiveness of TSTS learning model was reflected by N-gain of 0.64. Keywords: concept of momentum and impuls, CRI, two stay two stray (TSTS)ABSTRAKTelah dilakukan penelitian eksperimental tentang model pembelajaran Two Stay Two Stray di salah satu SMA di Kota Bandung. Penelitian ini bertujuan untuk menganalisis tingkat pemahaman konsep siswa pada materi momentum dan impuls dengan menggunakan model pembelajaran two stay two stray (TSTS). Pemahaman konsep siswa diukur dengan tes diagnosis berupa tes pilihan ganda dengan menggunakan skala Certainty of Response Index (CRI). Metode penelitian adalah Quasi Experimental dengan desain One Group Pretest Posttest yang melibatkan 37 orang siswa. Hasil penelitian menunjukan bahwa pemahaman konsep siswa SMA pada materi momentum dan impuls setelah pembelajaran meningkat, yaitu 16,8% pada pretest menjadi 70,6% pada posttest. Keefektivitasan pembelajaran dengan menggunakan model TSTS ini dapat dilihat dari nilai N-gain sebesar 0,64.Kata kunci: CRI, konsep momentum dan impuls, two stay two stray (TSTS)
MODEL PEMBELAJARAN TWO STAY TWO STRAY (TSTS) DAN PEMAHAMAN SISWA TENTANG KONSEP MOMENTUM DAN IMPULS Sutrisno, Asep Dedy; Samsudin, Achmad; Liliawati, Winny; Kaniawati, Ida; Suhendi, Endi
Jurnal Pengajaran MIPA Vol 20, No 1 (2015): JPMIPA: Volume 20, Issue 1, 2015
Publisher : Faculty of Mathematics and Science Education, Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18269/jpmipa.v20i1.36196

Abstract

ABSTRAKTelah dilakukan penelitian eksperimental tentang model pembelajaran Two Stay Two Stray di salah satu SMA di Kota Bandung. Penelitian ini bertujuan untuk menganalisis tingkat pemahaman konsep siswa pada materi momentum dan impuls dengan menggunakan model pembelajaran two stay two stray (TSTS). Pemahaman konsep siswa diukur dengan tes diagnosis berupa tes pilihan ganda dengan menggunakan skala Certainty of Response Index (CRI). Metode penelitian adalah Quasi Experimental dengan desain One Group Pretest Posttest yang melibatkan 37 orang siswa. Hasil penelitian menunjukan bahwa pemahaman konsep siswa SMA pada materi momentum dan impuls setelah pembelajaran meningkat, yaitu 16,8% pada pretest menjadi 70,6% pada posttest. Keefektivitasan pembelajaran dengan menggunakan model TSTS ini dapat dilihat dari nilai N-gain sebesar 0,64.ABSTRACTExperimental research about Two Stay Two Stray (TSTS) learning model has been conducted in one of senior high school in Bandung. This research aimed to analyze students’ understanding of momentum and impulse concepts by using TSTS learning model. Students’ conception were identified by multiple choice-diagnostics test using Certainty of Response Index (CRI) scale. Research method was pre-experimental design with one group pretest posttest design involving 37 students as research subjects. Results showed that profile of students’ understanding of momentum and impulse concepts were increased from 16,8% in pretest to 70,6% in posttest. Effectiveness of TSTS learning model was reflected by N-gain of 0.64.
The Presence of Functional Compounds of Moringa Leaf Powder (Moringa Oleifera) Due to Technical Handling and Drying Temperature: How it Affects Humans Asep Dedy Sutrisno; Yusman Taufik
Budapest International Research and Critics Institute (BIRCI-Journal): Humanities and Social Sciences Vol 5, No 1 (2022): Budapest International Research and Critics Institute February
Publisher : Budapest International Research and Critics University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33258/birci.v5i1.4400

Abstract

Moringa (Moringa oleifera) is a plant that contains many functional compounds that are useful for supporting human health, especially for prevention and overcoming degenerative diseases due to the influence of unfavorable conditions and environment. The purpose of this study is to obtain facts and information about the degradation pattern of functional values of the compounds contained therein, namely vitamin C, β-carotene, and antioxidant activity after the drying process. While the aim is to optimize the handling and processing of Moringa leaves into powder to be more useful in preventing and overcoming certain diseases, so as to maintain human health. The research methodology that has been carried out includes preliminary research, namely analyzing or testing the content of vitamin C, β-carotene, and antioxidant activity in fresh Moringa leaves. The main research used a randomized block design (RBD) which consisted of two factors, namely treatment before drying (TBD) and drying temperature. The variable response was a decrease in the content of vitamin C, β-carotene, and antioxidant activity of Moringa leaf powder after drying. The results of the study the factors of treatment before drying (TBD) and drying temperature showed a significant effect on decreasing the content of vitamin C, β-carotene, and antioxidant activity. The higher the drying temperature the content of vitamin C, β-carotene, and antioxidant activity decreases. Processing of Moringa leaves into powder using the lowest possible drying temperature can reduce the reduction in the content of functional compounds.
Pengembangan Kapasitas Kewirausahaan dan Desiminasi Teknologi Pada Kelompok Usaha Kecil di Kertasari Kabupaten Bandung Dindin Abdurohim; Asep Dedy Sutrisno; Jaka Rukmana
JURNAL PENGABDIAN KEPADA MASYARAKAT Vol 9, No 2 (2019): Desember 2019
Publisher : LPPM UNINUS

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (230.924 KB) | DOI: 10.30999/jpkm.v9i2.733

Abstract

Kertasari Regency of Bandung, not only as a center for potatoes in West Java, also proves itself as one of the regional suppliers of national potato needs. The quality of potatoes is not inferior, the target markets are a number of regions, such as Jakarta, Sumatra, Kalimantan, and several other regions. able to penetrate the export market, especially Singapore and a number of well-known supermarkets in Indonesia. Based on the results of interviews and observations on small business groups in the village of Cibereum, said the products processed potato chips produced are still traditional, which are sold to the surrounding area, but the quality of the production of potato chips is not in accordance with market demands. The main problems faced by partner business groups related to the Capacity of Entrepreneurship and Technology used are still limited. the implementation of this activity, began to be carried out in April 2019 - September 2019. The approach method used includes; Technology Design, Technology Making, Technology Operation Test, Dissemination / Training, Technical Guidance, Assistance, Business Facilitation and Mediation. The results of the implementation of Entrepreneurship Capacity Development and Technology Dissemination have a positive impact on the Partner business group, this can be seen from the implementation of science and technology through the Training Approach, Technical Guidance and Technology Assistance and Application can solve the problem by providing the following solutions: 1) Achievement of Entrepreneurial Capacity Partners: a) Partners Have High Motivation in carrying out their business, b) Partners Able to Run Business Management right, c) Partners Have a Business Plan as a business guide, d) Partners Are Able to determine Market Opportunities and Market / Business Networks. And 2) Achievements of Technology Application for Partners: a) Partner business group obtains Potato Peeling and Washing Machine (Peeler Machine), Wave Potato Slicer, Spiner, Product Packing Machine and Bag Sealer. b) The Production Process Is More Effective and Can Produce Lots. c) Ability / Skill of Partners increased 100%, d) Increased Products produced both in quality and quantity. 
KEBIJAKAN SISTEM KETAHANAN PANGAN DAERAH Asep Dedy Sutrisno
Kebijakan : Jurnal Ilmu Administrasi Vol 13 No 1 (2022): Vol. 13 No. 1, Januari 2022
Publisher : Program Magister Ilmu Administrasi dan Kebijakan Publik, Pascasarjana, Universitas Pasundan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/kebijakan.v13i1.4862

Abstract

Undang-Undang Nomor 18 Tahun 2012 tentang pangan. Kedaulatan pangan diartikan sebagai hak negara dan bangsa yang secara mandiri menentukan kebijakan pangan yang menjamin hak atas pangan bagi rakyat dan yang memberikan hak bagi masyarakat untuk menentukan sistem pangan yang sesuai dengan potensi sumber daya lokal. Kemandirian pangan diartikan sebagai kemampuan negara dan bangsa dalam memproduksi pangan yang beraneka ragam dari dalam negeri yang dapat menjamin pemenuhan kebutuhan pangan yang cukup sampai di tingkat perseorangan dengan memanfaatkan potensi sumber daya alam, manusia, sosial, ekonomi, dan kearifan lokal secara bermartabat.Pemerintah dan Pemerintah Daerah sesuai dengan kewenangannya berkewajiban membangun, menyusun, dan mengembangkan Sistem Informasi Pangan dan Gizi yang terintegrasi. Komitmen pemerintah sangat penting untuk pembangunan ketahanan pangan dan gizi. Komitmen pemerintah. Terwujudnya Ketahanan Pangan merupakan hasil interaksi dari semua subsistem atau komponen ketersediaan pangan, disitribusi pangan dan konsumsi pangan. penyediaan pangan yang sesuai dengan kebutuhan gizi penduduk baik jumlah maupun mutunya, merupakan upaya yang harus dilaksanakan dalam rangka mewujudkan program peningkatan ketahanan pangan. 1. Sistem Ketahanan Pangan bagi suatu daerah merupakan hal yang wajib dilakasanakan sebagai kepedulian Pemerintah Daerah terhadap masyarakat, yang pada gilirannya merupakan pembangunan sumber daya manusia yang sehat, cerdas, aktif, dan produktif.
EFFECT OF SOYBEAN (Glycine max) AND LUPIN (Lupinusangustifolius) RATIOS STARTER TYPES, AND BOTH INTERACTIONS ON CHARACTERISTICS OF SUBSTITUTED TEMPEH Kartini Hartantie; Etty Susilowati; Asep Dedy Sutrisno; Sumartini Sumartini
Jurnal Pertanian Vol. 11 No. 1 (2020): APRIL
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (470.837 KB) | DOI: 10.30997/jp.v11i1.2036

Abstract

Indonesia’s high dependence on soybean imports as a raw material for tempeh has brought various efforts to find a substitute of this raw material. One of the most potential substitute is lupin (Lupinusangustifolius). However, the mass adoption of these beans as raw material for tempe production is still low. In this study, we test effects of several ratios between soybeans and lupine, by using mix starters on the characteristics and quality of a substituted tempeh. The results indicated that the best treatment for the substituted tempeh was a2b6 treatment with a 1: 2 ratio of soybeans and lupin by using the starter produced by Indonesian Institute of Sciences (LIPI). Moreover, the substituted tempeh has a low water and fiber content as well as sensory acceptable.
APLIKASI ASAP CAIR DARI TEMPURUNG KELAPA TERHADAP UMUR SIMPAN SOSIS SAPI Asep Dedy Sutrisno
Pasundan Food Technology Journal (PFTJ) Vol 5 No 1 (2018): PASUNDAN FOOD TECHNOLOGY JOURNAL (PFTJ)
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (473.654 KB) | DOI: 10.23969/pftj.v5i1.809

Abstract

The purpose of this study was to get a result from the use of liquid smoke coconut shell as a preservative in a product of beef sausage that will increase shelf life, as well as to define the type of grade liquid smoke (grade I or grade II) most optimally utilized as a preservative in a product of beef sausage , The research consisted of two stages: a preliminary study to determine the shelf life of beef sausage standards based organoleptic control is 2 days at room temperature, water content of 71.03% and a total amount of microba is 2,04 x 103 microbial colonies / gram. The main intensive search conducted for estimating the shelf life of sausage with the addition of liquid smoke at a temperature of 200C, 250C, 300C, and 350C with the measured variable are the water content and total microbial count (TPC) were processed using the Arrhenius method. The results showed that the shelf life is based on water content of beef sausage with the liquid smoke longest grade 1 is at a temperature of 200C for 2.7 days while the second grade is 3.08 days, the shelf life based on the total number of microbes on beef sausages with liquid smoke grade 1 at a temperature of 200C for 3.09 days and 3.12 days for grade 2. Liquid smoke better use grade 2 to the shelf life of sausage.
KARAKTERISTIK COKELAT FILLING KACANG METE YANG DIPENGARUHI JENIS DAN JUMLAH LEMAK NABATI Asep Dedy Sutrisno
Pasundan Food Technology Journal (PFTJ) Vol 5 No 2 (2018): PASUNDAN FOOD TECHNOLOGY JOURNAL (PFTJ)
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (607.831 KB) | DOI: 10.23969/pftj.v5i2.1040

Abstract

Tujuan dari penelitian ini adalah untuk mempelajari dan mengetahui karakteristik cokelat filling kacang mete (Anacardium occidentale L.) yang dipengaruhi jenis dan jumlah lemak nabati. Penelitian ini diharapkan dapat memberikan informasi mengenai pengaruh penggunaan jenis lemak nabati dan jumlah lemak nabati dalam pembuatan cokelat filling kacang mete (Anacardium occidentale L.). Diharapkan dapat memberikan informasi pengembangan teknologi, pengolahan dan wawasan yang luas dalam membuat produk cokelat filling kacang mete (Anacardium occidentale L.), serta memberikan informasi mengenai pengaruh proses pengolahan terhadap neraca bahan komponen lemak. Rancangan percobaan yang digunakan dalam penelitian ini adalah pola faktorial 3 x 3 dalam Rancangan Acak Kelompok (RAK) dan ulangan yang dilakukan sebanyak tiga kali. Pola percobaan faktorial tersebut terdiri dari dua faktor, yaitu : faktor A (jenis lemak nabati) terdiri dari 3 taraf yaitu : cocoa butter (a1), vegetable shortening (a2) dan margarin (a3) dan faktor B (jumlah lemak nabati) terdiri dari 3 taraf yaitu: 25% (b1), 20% (b2) dan 15% (b3). Hasil analisis dan perhitungan statistik pada penelitian utama menunjukkan faktor A (jenis lemak nabati) berpengaruh terhadap kadar lemak, titik leleh, tekstur, titik beku, rasa, dan aroma. Faktor B (jumlah lemak nabati) berpengaruh terhadap kadar lemak, titik leleh, dan tekstur. Interaksi antara faktor A (jenis lemak nabati) dan B (jumlah lemak nabati) berpengaruh terhadap titik leleh.
PENDUGAAN UMUR SIMPAN IKAN ASAP MENGGUNAKAN JENIS ASAP TEMPURUNG KELAPA DAN JENIS IKAN AIR TAWAR Asep Dedy Sutrisno; Wildan Qoharisma Salam
Pasundan Food Technology Journal (PFTJ) Vol 7 No 2 (2020): PASUNDAN FOOD TECHNOLOGY JOURNAL (PFTJ)
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v7i2.2981

Abstract

The purpose of this research was to find out the shelf life of smoked fish produced from different types of freshwater fish, namely bawal fish, tawes fish and nilem fish using different types of coconut shell smoke, first grade liquid smoke, second grade liquid smoke and direct smoke.This research was conducted using Arrhenius Method on smoked fish using different coconut shell smoke and different freshwater fish species and stored at 25oC for 6 days. The responses in this research is organoleptic response (color, texture, flavour), microbiological response (Total Plate Count) and H2S test and Indol test. The method of this research consists of a preliminary research conducted to obtain a panelist acceptance limit on smoked fish products. The main research was conducted to find out the shelf life of smoked fish using different types of coconut shell smoke with different freshwater fish using microbial parameters also analyzed H2S test and Indol test to determine the overall quality degradation in smoked fish. Based on the parameters of total microbes treated using Arrhenius method, the shelf life of smoked fish was 5.75 days for bawal with garde 1 liquid smoke, 5.91 days for bawal with grade 2 liquid smoke and 3.97 days for bawal with smoke directly. For tawes with grade 1 liquid smoke that is 6.33 days, 3.90 days for tawes with grade 2 liquid smoke and 4.45 for tawes with direct smoke. Nilem fish with grade 1 liquid smoke is 5.72 days, 6.09 days for nilem with grade 2 liquid smoke and 4.25 day for nilem with direct smoke.
KAJIAN KONSENTRASI LARUTAN PENYALUT (Susu Skim, Fero Fumarat dan Tiamin) DAN JENIS VARIETAS BERAS TERHADAP KANDUNGAN NUTRISI BERAS Asep Dedy Sutrisno
Pasundan Food Technology Journal (PFTJ) Vol 5 No 3 (2018): PASUNDAN FOOD TECHNOLOGY JOURNAL (PFTJ)
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (436.608 KB) | DOI: 10.23969/pftj.v5i3.1271

Abstract

Penelitian ini bertujuan untuk meningkatkan kandungan protein, zat besi dan tiamin pada beras varietas IR 64-3 dan varietas IR 42 yang ditambahkan susu skim, fero fumarat dan tiamin sebagai larutan fortifikan sehingga dapat memenuhi kebutuhan zat gizi harian yang dibutuhkan untuk menekan timbulnya defisiensi vitamin dan mineral. Rancangan percobaan penelitian yang digunakan adalah Rancangan Acak Kelompok (RAK) dengan pola faktorial 3 x 2 dan ulangan sebanyak 4 kali. Faktor pertama adalah konsentrasi larutan fortifikan (f) terdiri dari f1 (7%), f2 (14%), dan f3 (21%). Faktor kedua adalah varietas beras (v) terdiri dari v1 (IR 64-3) dan v2 (IR 42). Respon penelitian adalah analisis kimia meliputi kadar protein, kadar besi, kadar tiamin dan kadar air serta analisis organoleptik berdasarkan uji hedonik terhadap atribut warna, aroma dan rasa. Hasil penelitian menunjukkan bahwa konsentrasi larutan fortifikan dan varietas beras berbeda nyata terhadap kadar protein, kadar besi dan kadar tiamin pada fortifikasi beras varietas IR 64-3 dan IR 42. Interaksi antara konsentrasi larutan fortifikan dan varietas beras berbeda nyata terhadap kadar protein dan kadar tiamin pada beras fortifikasi. Hasil uji hedonik untuk beras fortifikasi dengan atribut warna menunjukkan konsentrasi fortifikan dan interaksinya tidak berbeda nyata terhadap beras fortifikasi. Sedangkan faktor varietas beras berbeda nyata terhadap beras fortifikasi. Dalam hal atribut warna menunjukkan konsentrasi fortifikan berbeda nyata terhadap beras fortifikasi sedangkan faktor varietas beras dan interaksinya tidak berbeda nyata terhadap beras fortifikasi. Dan dalam atribut rasa untuk nasi fortifikasi, menunjukkan konsentrasi fortifikan, varietas beras dan interaksinya tidak berbeda nyata terhadap nasi fortifikasi.
Co-Authors Abdurohim, Dindin Achmad Samsudin Azhar Affandi Cahyadi, Wisnu Dindin Abdurohim BS Eddy Jusuf Endi Suhendi Etty Susilowati Ida Kaniawati Jaka Rukmana Kartini Hartantie Sumartini Sumartini Wildan Qoharisma Salam Win Hendrawan Winny Liliawati Yusman Taufik