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All Journal E-Journal Home Economic and Tourism Pendidikan Matematika Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan Jurnal Jamu Indonesia Pillar of Physics: Jurnal Berkala Ilmiah Fisika
Mega Wahyuni
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Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Economics, Econometrics & Finance Education Materials Science & Nanotechnology Mathematics Physics Other

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PENGARUH PENERAPAN MODEL PEMBELAJARAN KOOPERATIF TIPE TALKING STICK TERHADAP PEMAHAMAN KONSEP MATEMATIS SISWA KELAS VIII SMPN 2 KOTO XI TARUSAN Wahyuni, Mega; Delsi K, Delsi K; Haryono, Yulia
Pendidikan Matematika Vol 1, No 1 (2014): Jurnal Wisuda Ke 48 Mahasiswa Prodi Pendidikan Matematika
Publisher : STKIP PGRI Sumbar

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ABSTRACTThe aim of this research was to reveal whether the mathematics conseptual understanding of the students taught by using Talking Stick cooperative learning model was better than that of students taught by using conventional learning. This was an experimental research which used random toward the subject design. The population of this research was all of students in class VIII of SMPN 2 Koto XI Tarusan registered in academic year 2013/2014. The instrument of the research was a test whose reliability was 0,813. The data gathered was analyzed by using t-test assisted with MINITAB. Based on the result of data analysis it was found that P-value (0,000) was smaller than α = 0,05 indicating that the mathematics conceptual understanding of the students taught by using Talking Stick cooperative learning model was better than that of students taught by using conventional learning in class VIII of SMPN 2 Koto XI Tarusan.
PENGARUH SUBTITUSI EKSTRAK KULIT BUAH NAGA MERAH TERHADAP KUALITAS PUTU AYU Wahyuni, Mega; Faridah, Anni; Holinesti, Rahmi
Journal of Home Economics and Tourism Vol 15, No 2 (2017): Periode September 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Utilization of red dragon fruit extract in food processed is still small. Dragon fruit skin has high nutritional value. The purpose of this research is to analyze the effect of substitution of red dragon fruit extract as much as 35%, 50% and 65% to the quality of putu ayu which include volume, shape, color, aroma, texture and taste. This type of research is purely experimental using a completely randomized design method. Types of data used are primary data sourced from 30 semi-trained panelists who provide answers to the questionnaire (organoleptic test format). The data that have been obtained then tabulated in the form of tables and conducted analysis of variants (ANAVA). If there is a significant different Duncan test is done. The results showed there is a real effect on the color quality. While the quality of volume, rectangular jagged shapes in the middle, a neat shape, same shape, aroma, smooth texture and soft and sweet and savory taste there is no significant effect difference. It can be concluded that the best percentage is in substitution of red dragon fruit skin extract as much as 65%.Key word : red dragon fruit extract, Putu Ayu, Quality
PENGARUH WAKTU PERENDAMAN BAJA DENGAN EKSTRAK BUAH PINANG DAN HCl TERHADAP LAJU KOROSI DAN POTENSIAL LOGAM Mega Wahyuni
PILLAR OF PHYSICS Vol 2 (2013)
Publisher : Department of Physics – Universitas Negeri Padang UNP

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (359.102 KB) | DOI: 10.24036/754171074

Abstract

Corrosion can not be prevented but rates can be reduced. One of the most effective ways to reduce the rate of corrosion is the use of organic inhibitors. The purpose of this study was to of this study was to obtain a corrosion inhibitor inexpensive and non-toxic. This research is experimental research with a sample of ASSAB 760 leading edge of materials that are medium carbon steel. immersioning steel with inhibitor in two ways, namely steel immersion areca extracts for 24 hours, then immersion with HCl (with inhibitor method I). Steel immersion with HCl + areca nut extract (with inhibitor method II). The independent variable is the variation of immersion time. The dependent variable such as the rate of corrosion inhibitor efficiency, potential. Control variables such as the type of steel used, the concentration of HCl, inhibitor concentration and temperature. By using this method of weight loss obtained corrosion rate and inhibitor efficiency. Potential metal obtained by direct measurement. From the results obtained with inhibitors steel immersion in acidic environments means I have a higher efficiency than soaking the inhibitor method II. From the overall results of the study showed that areca nut extract is an effective corrosion inhibitor for steel in acidic environment, because it can inhibit the corrosion rate with an efficiency of 61.31% - 74.56% by immersioning 12 hours, 24 hours and 36 hours. Keywords: medium carbon steel, areca nut extract, organic Inhibitor, weight loss method, immersion time.
Pemanfaatan Ekstrak Kulit Buah Delima (Punica granatum L.) dalam Formulasi Sediaan Lip Balm Nazliniwaty; Lia Laila; Mega Wahyuni
Jurnal Jamu Indonesia Vol. 4 No. 3 (2019): Jurnal Jamu Indonesia
Publisher : Pusat Studi Biofarmaka Tropika LPPM IPB; Tropical Biopharmaca Research Center - Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1047.376 KB) | DOI: 10.29244/jji.v4i3.153

Abstract

Lip balm merupakan pelembab yang berfungsi untuk melembabkan bibir agar tidak mudah kering dan pecah-pecah. Kulit delima kaya akan flavonoid, asam fenolat, dan tanin yang berkhasiat sebagai antioksidan. Tujuan penelitian ini adalah untuk memformulasi sediaan pelembab bibir menggunakan ekstrak kulit buah delima dan menentukan waktu yang dibutuhkan untuk memberikan efek melembabkan. Kulit buah delima dimaserasi menggunakan pelarut etanol 96% dan dipekatkan dengan rotary evaporator. Ekstrak kulit buah delima dengan konsentrasi 2,5; 5; 7,5; dan 10%, diformulasikan dalam dasar lip balm. Pengujian terhadap sediaan lip balm meliputi uji homogenitas, pengukuran pH, uji iritasi dan uji stabilitas sediaan dengan parameter seperti bau, warna dan pH selama penyimpanan 12 minggu. Pengujian kemampuan sediaan untuk melembabkan menggunakan alat pemeriksa kelembaban dalam perangkat skin analyzer selama perawatan 4 minggu. Hasil penelitian diperoleh bahwa semua sediaan lip balm homogen, memiliki pH 5,6-6,1 stabil selama penyimpanan 12 minggu, dan tidak mengiritasi. Sediaan lip balm ekstrak kulit buah delima dengan konsentrasi 10% dapat memberikan efek melembabkan bibir paling baik yang mampu memulihkan kulit bibir setelah 4 minggu pemakaian.
ANALISIS PENGETAHUAN KOMPETENSI KEPRIBADIAN DAN SOSIAL GURU PADA MAHASISWA PGSD UNIVERSITAS RIAU Mega Wahyuni; M. Jaya Adiputra; Gustimal Witri
Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan Vol 10, No 1 (2023): EDISI 1 JANUARI-JUNI 2023
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan

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Abstract: The purpose of this study was to find out how far the level of knowledge of teacher personality and social competencies possessed by PGSD students at the University of Riau as prospective educators. This research uses a descriptive method with a quantitative approach. The data analysis technique used in this discussion is a quantitative method, namely data analysis and interpretation techniques in the form of measuring quantitative data through scientific calculations. The results of this study indicate that the level of knowledge of personality competencies possessed by PGSD students at the University of Riau in the 2017 class was 80.56%, the 2018 class was 80.23%, and the 2019 class was 81.89%. While the average knowledge of social competence of PGSD University of Riau students class of 2017 was 80.85%, class of 2018 was 81.05% and class of 2019 was 87.22%. The highest average personality competency knowledge is owned by the 2019 class with a total of 81.89%. While the highest average social competency is owned by the 2019 class with a total of 87.22%. Key Words: Knowledge, Teacher Competence, Teacher Personality Competence, Teacher Social Competence
Co-Authors Anni Faridah Delsi K Delsi K Gustimal Witri Lia Laila M. JAYA ADI PUTRA, S.Si, M.Pd, M. JAYA ADI Nazliniwaty Rahmi Holinesti Yulia Haryono