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., Rasyidah
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Journal : Jurnal Pendidikan, Sains dan Teknologi

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Pengembangan Media Pembelajaran Interaktif Menggunakan Powerpoint Berbasis Animasi Pada Materi Sel Di Kelas XI SMAN 8 Medan ., Ismy Aisyah Lubis; ., Khairuddin; ., Rasyidah
Jurnal Pendidikan, Sains Dan Teknologi Vol. 2 No. 4 (2023): Oktober - Desember
Publisher : CV. ITTC INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47233/jpst.v2i3.1067

Abstract

This study aims to determine how to develop interactive learning media using powerpoint-based animation in cell biology lessons and determine the feasibility of the media developed based on the results of validation by the validator. This study uses the ADDIE model of research and development (R&D) (Analysis, Design, Development, Implementation, and Evaluation). The sample in this study were students of class XI MIPA 1, 2 and 4 SMAN8 Medan. The trial was carried out in small groups to 15 students and large group trials to 50 students through a response questionnaire sheet. Based on the results of media expert validation, the overall aspect obtained an average score of 86.2% with a very decent category. The results of material expert validation obtained an average score of 75% with a decent category. The results of the validation of linguists obtained an average score of 93.6% with a very decent category. The results of the teacher's assessment response obtained an average score of 90.625% with a very decent category. The results of the student assessment responses in the small group trial obtained an average score of 94% and in the large group trial an average score of 87% was obtained in the very feasible category.
Pelatihan Pembuatan Tortilla Berbahan Dasar Jagung Sebagai Alternatif Jajanan Sehat Bagi Anak-Anak Di Desa Negeri Tongging Kec. Merek Kab. Karo, Sumatera Utara Silvia, Cindy; Khairunnisa, Riska; Azri, Riza Nazila; Amirah, Nurul; Syahputri, Nidi; Armanda, Dicky; ., Rasyidah
Jurnal Pendidikan, Sains Dan Teknologi Vol. 3 No. 3 (2024): Juli - September
Publisher : CV. ITTC INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47233/jpst.v3i3.1993

Abstract

Corn tortillas are a healthy alternative snack made from rice flour and sweet corn, enriched with starch and simple spices. The carbohydrate content of rice flour and corn provides the energy needed for daily activities, while the fiber from corn helps maintain digestive health. Corn and seaweed bon nori used as toppings also contribute vitamins A, B and C, as well as important minerals such as magnesium, potassium, phosphorus, iodine and iron. This tortilla also contains antioxidants that support eye health and protect the body from free radicals. The aim of the community activity in making tortillas is to provide snacks that are not only delicious but also healthy, supporting the growth and development of children in the village of Negeri Tongging District. District Brand. Karo. The method used is to spread the process of making tortillas from start to finish to the community. The advantage of tortillas made from corn is of course different from tortillas made from other ingredients because corn contains a number of bioactive compounds which are believed to provide health benefits for the body. Compared to other grains, corn contains more antioxidants, such as ferulic acid, phytic acid, anthocyanins which influence the color of corn to become red or blue and purple, as well as zeaxanthin and lutein, namely carotenoids which are good for eye health.
Co-Authors ., Ismy Aisyah Lubis Amirah, Nurul Armanda, Dicky Azri, Riza Nazila Khairuddin Khairuddin Khairunnisa, Riska Silvia, Cindy Syahputri, Nidi