Labu siam atau Sechium edule merupakan salah satu tanaman Indonesia dan merupakan komoditas pangan yang potensial untuk dijadikan sebagai bahan utama pengembangan produk, labu siam merupakan tanaman yang hidup di daerah tropis dan sub tropis. Penelitian ini bertujuan untuk mengetahui kandungan antioksidan buah, tepung dan biskuit labu siam menggunakan spektrofotometri UV-Vis. Analisis kandungan antioksidan pada penelitian ini menggunakan metode DPPH (1,1-diphenyl-2-picrylhydrazil) sebagai sumber radikal bebas. Ekstrak buah, tepung dan biskuit labu siam dianalisis kandungan antioksidannya dengan variasi konsentrasi 20 ppm, 40 ppm, 60 ppm, 80 ppm, 100 ppm. Hasil yang diperoleh ekstrak buah labu siam mentah memiliki kandungan antioksidan sangat lemah dengan nilai IC50 rata-rata 256,723 ppm, tepung labu siam memiliki kandungan antioksidan sedang dengan nilai rata-rata IC50 140,999 dan biskuit labu siam memiliki kandungan antioksidan lemah dengan nilai rata-rata IC50 adalah 179,619 ppm
{"title":"Aktivitas Antioksidan Pada Buah, Tepung, dan Biskuit Berbasis Labu Siam (Sechium edule)","authors":"Fajriani Fajriani, Jamaludin M. Sakung","doi":"10.22487/me.v19i1.3464","DOIUrl":"https://doi.org/10.22487/me.v19i1.3464","url":null,"abstract":"Labu siam atau Sechium edule merupakan salah satu tanaman Indonesia dan merupakan komoditas pangan yang potensial untuk dijadikan sebagai bahan utama pengembangan produk, labu siam merupakan tanaman yang hidup di daerah tropis dan sub tropis. Penelitian ini bertujuan untuk mengetahui kandungan antioksidan buah, tepung dan biskuit labu siam menggunakan spektrofotometri UV-Vis. Analisis kandungan antioksidan pada penelitian ini menggunakan metode DPPH (1,1-diphenyl-2-picrylhydrazil) sebagai sumber radikal bebas. Ekstrak buah, tepung dan biskuit labu siam dianalisis kandungan antioksidannya dengan variasi konsentrasi 20 ppm, 40 ppm, 60 ppm, 80 ppm, 100 ppm. Hasil yang diperoleh ekstrak buah labu siam mentah memiliki kandungan antioksidan sangat lemah dengan nilai IC50 rata-rata 256,723 ppm, tepung labu siam memiliki kandungan antioksidan sedang dengan nilai rata-rata IC50 140,999 dan biskuit labu siam memiliki kandungan antioksidan lemah dengan nilai rata-rata IC50 adalah 179,619 ppm","PeriodicalId":279720,"journal":{"name":"Media Eksakta","volume":"29 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130692782","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Syech Zainal, M. Trianto, Novalina Serdiati, Raya Agni
The purpose of this study was to describe the type and content of food for Mujair and tilapia fish from Lake Lindu by means of a section and taking gastric contents and observing and analyzing them. The stages of the research were fish sampling, surgery (section), research in the laboratory and testing the nutritional content of food (carbohydrates, protein and fat). The research samples were Mujair fish (Oreochromis mossambicus) and Tilapia (Oreochromis nilotica) from Lake Lindu. Based on research obtained by the types of fish food O. mossambicus obtained two groups of Phytoplankton namely, Oedogonium sp, Anabaena sp, Nostoc sp, Oscillatoria princeps, Diatomae sp, Navicula gysingen, Rivularia sp, Coelastrum sphaericum, and Zooplankton namely Chironomus sp, Dugesia tigrina. There were eight types of food for O. nilotica, consisting of six types of phytoplankton, namely Oedogonium sp, Anabaena sp, Nostoc sp, Oscillatoria princeps, Rivularia sp, Coelastrum sphaericum and 2 types of zooplankton feed, namely Chironomus sp and Dugesia tigrina. The nutritional content of fish food/feed is protein (15.18%), fat (19.20%), and carbohydrates (1.9%).
{"title":"Analisis Jenis dan Kandungan Makanan Oreochromis mossambicus dan Oreochromis nilotica asal Danau Lindu","authors":"Syech Zainal, M. Trianto, Novalina Serdiati, Raya Agni","doi":"10.22487/me.v19i1.3461","DOIUrl":"https://doi.org/10.22487/me.v19i1.3461","url":null,"abstract":"The purpose of this study was to describe the type and content of food for Mujair and tilapia fish from Lake Lindu by means of a section and taking gastric contents and observing and analyzing them. The stages of the research were fish sampling, surgery (section), research in the laboratory and testing the nutritional content of food (carbohydrates, protein and fat). The research samples were Mujair fish (Oreochromis mossambicus) and Tilapia (Oreochromis nilotica) from Lake Lindu. Based on research obtained by the types of fish food O. mossambicus obtained two groups of Phytoplankton namely, Oedogonium sp, Anabaena sp, Nostoc sp, Oscillatoria princeps, Diatomae sp, Navicula gysingen, Rivularia sp, Coelastrum sphaericum, and Zooplankton namely Chironomus sp, Dugesia tigrina. There were eight types of food for O. nilotica, consisting of six types of phytoplankton, namely Oedogonium sp, Anabaena sp, Nostoc sp, Oscillatoria princeps, Rivularia sp, Coelastrum sphaericum and 2 types of zooplankton feed, namely Chironomus sp and Dugesia tigrina. The nutritional content of fish food/feed is protein (15.18%), fat (19.20%), and carbohydrates (1.9%).","PeriodicalId":279720,"journal":{"name":"Media Eksakta","volume":"2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127241314","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
N. Nurwahyuni, Sri Hastuti Virgianti, Afadil Afadil
Pemahaman konsep adalah proses di mana siswa mampu memahami informasi yang di peroleh baik itu definisi, sifat dan uraian dari suatu konsep sehingga mampu mengkontruksi konsep tersebut. Self Efficacy adalah kemampuan individu untuk mengatur tindakan di perlukan untuk pencapaian tertentu. Penelitian ini bertujuan untuk (1)mendeskripsikan pemahaman konsep siswa pada materi struktur atom dan sistem periodik unsur.(2)mendeskripsikan self-efficacy siswa pada materi struktur atom dan sistem periodik unsur Jenis penelitian yang digunakan dalam penelitian ini adalah penelitian deskriptif dengan pendekatan kuantitatif. Instrument yang di gunakan dalam penelitian ini berupa soal three-tier dan angket self efficacy. Penelitian ini dilaksanakan di SMAN 4 Palu pada siswa kelas X MIPA. Hasil penelitian menunjukkan pemahaman konsep peserta didik pada materi struktur atom dan sistem periodik unsur rata-rata persentase siswa paham konsep sebesar 34,35% tergolong paham konsep kategori rendah, Peserta didik yang tidak paham konsep sebesar 24,1% kategori rendah sedangkan peserta didik yang mengalami miskonsepsi sebesar 41,35% kategori cukup. Hasil penelitian self efficacy siswa menunjukan bahwa self efficacy siswa baik karena kebanyakan berada di kategori tinggi sebesar 45 siswa (75%), kategori cukup sebanyak 15 siswa (25%).
{"title":"Identifikasi Pemahaman Konsep dan Self Efficacy Siswa pada Materi Struktur Atom dan Sistem Periodik Unsur","authors":"N. Nurwahyuni, Sri Hastuti Virgianti, Afadil Afadil","doi":"10.22487/me.v19i1.1083","DOIUrl":"https://doi.org/10.22487/me.v19i1.1083","url":null,"abstract":"Pemahaman konsep adalah proses di mana siswa mampu memahami informasi yang di peroleh baik itu definisi, sifat dan uraian dari suatu konsep sehingga mampu mengkontruksi konsep tersebut. Self Efficacy adalah kemampuan individu untuk mengatur tindakan di perlukan untuk pencapaian tertentu. Penelitian ini bertujuan untuk (1)mendeskripsikan pemahaman konsep siswa pada materi struktur atom dan sistem periodik unsur.(2)mendeskripsikan self-efficacy siswa pada materi struktur atom dan sistem periodik unsur Jenis penelitian yang digunakan dalam penelitian ini adalah penelitian deskriptif dengan pendekatan kuantitatif. Instrument yang di gunakan dalam penelitian ini berupa soal three-tier dan angket self efficacy. Penelitian ini dilaksanakan di SMAN 4 Palu pada siswa kelas X MIPA. Hasil penelitian menunjukkan pemahaman konsep peserta didik pada materi struktur atom dan sistem periodik unsur rata-rata persentase siswa paham konsep sebesar 34,35% tergolong paham konsep kategori rendah, Peserta didik yang tidak paham konsep sebesar 24,1% kategori rendah sedangkan peserta didik yang mengalami miskonsepsi sebesar 41,35% kategori cukup. Hasil penelitian self efficacy siswa menunjukan bahwa self efficacy siswa baik karena kebanyakan berada di kategori tinggi sebesar 45 siswa (75%), kategori cukup sebanyak 15 siswa (25%).","PeriodicalId":279720,"journal":{"name":"Media Eksakta","volume":"47 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115950121","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The purpose of this research is to make a temperature measuring instrument for air temperature and humidity on the device using the DHT11 sensor as a temperature and humidity sensor for the object under study, the ATMega328P CH340G microcontroller as data processing and the Bluetooth HC-05 module as an intermediary communication between the device and a smartphone. , utilizing App Inventor technology as a means of information quickly and accurately. The research method used in this study is the research and development method or known as research and development (R&D). This measuring tool is made using the Arduino Uno R3 module, which is programmed using the Arduino programming language. Based on the results of the study, it can be concluded that: 1) The measuring instrument is designed to be able to measure temperature and humidity in a place/room continuously, 2) the system can provide precise and accurate information on the temperature and humidity of the device to the user. The additional result is that apart from practical measuring tools it can also be used as a wireless monitoring tool for temperature and humidity for swiftlet houses which is useful for solving temperature and humidity problems in swiftlet houses as well as outputs of Intellectual Property Rights Products.
本研究的目的是利用DHT11传感器作为研究对象的温湿度传感器，ATMega328P CH340G微控制器作为数据处理，蓝牙HC-05模块作为设备与智能手机之间的中介通信，在设备上制作一款空气温湿度测量仪器。，利用App Inventor技术作为一种快速准确的信息手段。本研究使用的研究方法是研究与开发方法或称为研究与开发(R&D)。该测量工具使用Arduino Uno R3模块制作，该模块使用Arduino编程语言进行编程。根据研究结果，可以得出结论:1)测量仪器的设计能够连续测量一个地方/房间的温度和湿度，2)系统可以向用户提供精确准确的设备温度和湿度信息。另外，除了实用的测量工具外，它还可以用作金丝燕房内温度和湿度的无线监测工具，这对于解决金丝燕房内的温度和湿度问题以及知识产权产品的输出都很有用。
{"title":"Development of Practicum Tools for Measuring Temperature and Air Humidity Based on Microcontroller by Telemetric","authors":"Muhammad Zaky, Nita Carolina, Unggul Unggul","doi":"10.22487/me.v19i1.3485","DOIUrl":"https://doi.org/10.22487/me.v19i1.3485","url":null,"abstract":"The purpose of this research is to make a temperature measuring instrument for air temperature and humidity on the device using the DHT11 sensor as a temperature and humidity sensor for the object under study, the ATMega328P CH340G microcontroller as data processing and the Bluetooth HC-05 module as an intermediary communication between the device and a smartphone. , utilizing App Inventor technology as a means of information quickly and accurately. The research method used in this study is the research and development method or known as research and development (R&D). This measuring tool is made using the Arduino Uno R3 module, which is programmed using the Arduino programming language. Based on the results of the study, it can be concluded that: 1) The measuring instrument is designed to be able to measure temperature and humidity in a place/room continuously, 2) the system can provide precise and accurate information on the temperature and humidity of the device to the user. The additional result is that apart from practical measuring tools it can also be used as a wireless monitoring tool for temperature and humidity for swiftlet houses which is useful for solving temperature and humidity problems in swiftlet houses as well as outputs of Intellectual Property Rights Products.","PeriodicalId":279720,"journal":{"name":"Media Eksakta","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125851989","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The mean values of MAN 2 Palu students on the topic of reaction rates in the last three years are low. The cause of low learning outcomes is learning that has not paid attention to students’ average learning styles. The learning model used in this study is a guided inquiry model with an active dimensional learning style. The research sample selection technique was purposive sampling by taking into account the average student learning outcomes. The research samples were 27 students in class XI MIA6 as an experimental class, learning with the model and class XI MIA4 with 27 students as a class, learning with a guided inquiry control model. The stages of the research were identifying students' learning styles in the experimental class, applying the ITG-Dia model in chemistry learning by observing attitudes and skills activities and ending with giving an evaluation. The results of the learning style assistance were obtained by 8 students with an active dimension style which were then distributed to each group before learning was carried out. The results of the experimental class research obtained an average altitude of 84.26 (very good); skills of 79.42 (good); learning outcomes of 83; n-gain of 0.78 (high). Control class observations obtained an average altitude of 85.93 (very good); skills 79,79,56 (good); learning outcomes 60.78; n-gain 0.50 (medium). The results of the t-test statistical analysis obtained t 13.12 and t 1.67. The results of the statistical analysis showed that there were significant differences in student learning in the experimental class and the control class. Based on statistical analysis, it can be concluded that the application of the active-reflective dimensional model affects increases students' chemistry learning outcomes.
MAN 2 Palu学生在最近三年的反应率主题上的平均值很低。学习效果低的原因是学习没有注意到学生的平均学习风格。本研究采用的学习模式是一种主动维度学习风格的引导式探究模式。本研究的样本选择方法是有目的的抽样，考虑到学生的平均学习成果。研究的三个阶段分别是:在实验课上识别学生的学习风格，通过观察态度和技能活动将ITG-Dia模型应用于化学学习，最后给出评价。学习风格辅助的结果由8名具有主动维度风格的学生获得，并在学习开始前分发给各组。实验班的研究结果获得了平均海拔84.26分(很好);技能79.42分(良好);学习成绩83分;n增益0.78(高)。控制类观测得到的平均高度为85.93(非常好);技能79、79、56(良好);学习成果60.78;n增益0.50(中)。t检验统计分析的结果为t 13.12和t 1.67。统计分析结果显示，实验班与对照班学生的学习成绩有显著差异。通过统计分析，可以得出积极反思维度模型的应用对提高学生的化学学习效果有影响。
{"title":"Effect of Guided Inquiry Model with Active-Reflective Dimensional Learning Style on High School Students’ Chemistry Learning Outcomes","authors":"M. E. Marpaung","doi":"10.22487/me.v19i1.3672","DOIUrl":"https://doi.org/10.22487/me.v19i1.3672","url":null,"abstract":"The mean values of MAN 2 Palu students on the topic of reaction rates in the last three years are low. The cause of low learning outcomes is learning that has not paid attention to students’ average learning styles. The learning model used in this study is a guided inquiry model with an active dimensional learning style. The research sample selection technique was purposive sampling by taking into account the average student learning outcomes. The research samples were 27 students in class XI MIA6 as an experimental class, learning with the model and class XI MIA4 with 27 students as a class, learning with a guided inquiry control model. The stages of the research were identifying students' learning styles in the experimental class, applying the ITG-Dia model in chemistry learning by observing attitudes and skills activities and ending with giving an evaluation. The results of the learning style assistance were obtained by 8 students with an active dimension style which were then distributed to each group before learning was carried out. The results of the experimental class research obtained an average altitude of 84.26 (very good); skills of 79.42 (good); learning outcomes of 83; n-gain of 0.78 (high). Control class observations obtained an average altitude of 85.93 (very good); skills 79,79,56 (good); learning outcomes 60.78; n-gain 0.50 (medium). The results of the t-test statistical analysis obtained t 13.12 and t 1.67. The results of the statistical analysis showed that there were significant differences in student learning in the experimental class and the control class. Based on statistical analysis, it can be concluded that the application of the active-reflective dimensional model affects increases students' chemistry learning outcomes.","PeriodicalId":279720,"journal":{"name":"Media Eksakta","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127074474","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
I. Said, B. Hamzah, Jamaluddin M. Sakung, P. Ningsih, Poppy Fitra Wahyuni, Rezki Rezki
Durian seed flour can be used for the manufacture of food products such as sticks and steamed sponges. Sticks and steamed sponge cake are foods that many people like from children to adults. Durian seed flour is rich in minerals including magnesium, potassium, calcium and phosphorus. This study aims to determine the content of magnesium, potassium, calcium and phosphorus in food products from durian seed flour using Atomic Absorption Spectrophotometer (SSA) and UV-Vis Spectrophotometry. The results showed that the magnesium content in the sticks of durian seed flour with formulation 1 (0% durian seed flour) amounted to 84,053 mg/kg, formulation 2 (50% durian seed flour) amounted to 145,213 mg/kg and formulation 3 (100% durian seed flour) amounted to 142,313 mg/kg. Potassium content on sticks from durian seed flour with formulation 1 (0% durian seed flour) of 1,186 mg/kg, formulation 2 (50% durian seed flour) of 1,863 mg / kg and formulation 3 (100% durian seed flour) of 1,693 mg/kg. The calcium content in steamed sponge from durian seed flour with formulation 1 (0% durian seed flour) of 30.37 mg/kg, formulation 2 (50% durian seed flour) of 37.84 mg/kg and formulation 3 (100% durian seed flour) of 35.84 mg /kg. While the phosphorus content n steamed sponge from durian seed flour with formulation 1 (0% durian seed flour) of 17.1 mg/kg, formulation 2 (50% durian seed flour) of 27.1 mg/kg and formulation 3 (100% durian seed flour) of 24.3 mg/kg.
{"title":"Magnesium, Potassium, Calcium and Phosphorus in Durian Seed Flour Food Products","authors":"I. Said, B. Hamzah, Jamaluddin M. Sakung, P. Ningsih, Poppy Fitra Wahyuni, Rezki Rezki","doi":"10.22487/me.v19i1.3663","DOIUrl":"https://doi.org/10.22487/me.v19i1.3663","url":null,"abstract":"Durian seed flour can be used for the manufacture of food products such as sticks and steamed sponges. Sticks and steamed sponge cake are foods that many people like from children to adults. Durian seed flour is rich in minerals including magnesium, potassium, calcium and phosphorus. This study aims to determine the content of magnesium, potassium, calcium and phosphorus in food products from durian seed flour using Atomic Absorption Spectrophotometer (SSA) and UV-Vis Spectrophotometry. The results showed that the magnesium content in the sticks of durian seed flour with formulation 1 (0% durian seed flour) amounted to 84,053 mg/kg, formulation 2 (50% durian seed flour) amounted to 145,213 mg/kg and formulation 3 (100% durian seed flour) amounted to 142,313 mg/kg. Potassium content on sticks from durian seed flour with formulation 1 (0% durian seed flour) of 1,186 mg/kg, formulation 2 (50% durian seed flour) of 1,863 mg / kg and formulation 3 (100% durian seed flour) of 1,693 mg/kg. The calcium content in steamed sponge from durian seed flour with formulation 1 (0% durian seed flour) of 30.37 mg/kg, formulation 2 (50% durian seed flour) of 37.84 mg/kg and formulation 3 (100% durian seed flour) of 35.84 mg /kg. While the phosphorus content n steamed sponge from durian seed flour with formulation 1 (0% durian seed flour) of 17.1 mg/kg, formulation 2 (50% durian seed flour) of 27.1 mg/kg and formulation 3 (100% durian seed flour) of 24.3 mg/kg.","PeriodicalId":279720,"journal":{"name":"Media Eksakta","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127731209","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Uci Edy, Supriadi Supriadi, A. W. M. Diah, M. R. Jura
Telah dilakukan uji aktivitas antioksidan ekstrak etanol daun balaroa (Kleinhovia hospita L) menggunakan senyawa DPPH (2,2-difenil-1-pikrilhidrazil) sebagai penyedia radikal bebas. Penelitian ini bertujuan untuk mendeskripsikan aktivitas antioksidan kuat, sedang atau lemah pada ekstrak daun balaroa. Serbuk daun balaroa diekstraksi dengan cara maserasi menggunakan pelarut etanol absolut. Pengujian aktivitas antioksidan ekstrak daun balaroa dilakukan dengan variasi konsentrasi 20 ppm, 40 ppm, 60 ppm, 80 ppm, dan 100 ppm. Aktivitas antioksidan ekstrak daun balaroa dianalisis menggunakan alat spektrofotometer UV-Vis pada panjang gelombang 517 nm.Hasil penelitian yang diperoleh menunjukkan nilai IC50 ekstrak daun balaroa sebesar 145,211 ppm sedangkan larutan pembanding vitamin C sebesar 4,909 ppm.
{"title":"Uji Aktivitas Antioksidan Ekstrak Etanol Daun Balaroa (Kleinhovia hospita L.) Menggunakan DPPH","authors":"Uci Edy, Supriadi Supriadi, A. W. M. Diah, M. R. Jura","doi":"10.22487/me.v19i1.1070","DOIUrl":"https://doi.org/10.22487/me.v19i1.1070","url":null,"abstract":"Telah dilakukan uji aktivitas antioksidan ekstrak etanol daun balaroa (Kleinhovia hospita L) menggunakan senyawa DPPH (2,2-difenil-1-pikrilhidrazil) sebagai penyedia radikal bebas. Penelitian ini bertujuan untuk mendeskripsikan aktivitas antioksidan kuat, sedang atau lemah pada ekstrak daun balaroa. Serbuk daun balaroa diekstraksi dengan cara maserasi menggunakan pelarut etanol absolut. Pengujian aktivitas antioksidan ekstrak daun balaroa dilakukan dengan variasi konsentrasi 20 ppm, 40 ppm, 60 ppm, 80 ppm, dan 100 ppm. Aktivitas antioksidan ekstrak daun balaroa dianalisis menggunakan alat spektrofotometer UV-Vis pada panjang gelombang 517 nm.Hasil penelitian yang diperoleh menunjukkan nilai IC50 ekstrak daun balaroa sebesar 145,211 ppm sedangkan larutan pembanding vitamin C sebesar 4,909 ppm.","PeriodicalId":279720,"journal":{"name":"Media Eksakta","volume":"266 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116153594","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This study aims to determine the levels of copper and iron contained in durian seeds, determine the levels of copper and iron using Atomic Absorption Spectrophotometer (AAS). The results showed that the analysis of the water content of durian seeds obtained 37.382%, ash content 17.782% and mass 44.835%. Analysis of the iron content measured at the copper wavelength of 248,3 nm, at the wavelength of 249,2, the results obtained respectively 49.244 ± 116.076 mg/100g for copper and 66.495± 15.753 mg/100g for iron. The results of this study are expected to be one of the alternative food ingredients that can be processed into food to meet the copper and iron substances in the body.
{"title":"Analisis kadar mineral mikro tembaga dan besi pada biji durian","authors":"Ayu Lestari, Irwan Said","doi":"10.22487/me.v19i1.1112","DOIUrl":"https://doi.org/10.22487/me.v19i1.1112","url":null,"abstract":"This study aims to determine the levels of copper and iron contained in durian seeds, determine the levels of copper and iron using Atomic Absorption Spectrophotometer (AAS). The results showed that the analysis of the water content of durian seeds obtained 37.382%, ash content 17.782% and mass 44.835%. Analysis of the iron content measured at the copper wavelength of 248,3 nm, at the wavelength of 249,2, the results obtained respectively 49.244 ± 116.076 mg/100g for copper and 66.495± 15.753 mg/100g for iron. The results of this study are expected to be one of the alternative food ingredients that can be processed into food to meet the copper and iron substances in the body.","PeriodicalId":279720,"journal":{"name":"Media Eksakta","volume":"25 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129805704","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Education of Guru Penggerak is the Government's innovation to prepare for future leadership transformation. Before becoming a leader, the teacher mobiliser is required to be the main actor in classroom learning and mobilise peers through a community of practice. Thus, they are expected to become leaders in school management and development. Candidate of Guru Penggerak, after undergoing Education and Training for 6 months covering 10 modules, will become student-centred learning leaders. The implementation of quality student-centred learning has not been optimal and equitable from one region to another. The low level of literacy and numeracy in the education report card has led the Government to launch the Merdeka Belajar Programme. The purpose of the research conducted on prospective Guru Penggerak is to determine the impact of Education of Guru Penggerak on improving learning through improving grades during education and increasing competence in self-development and learning leadership, knowing the motivation of prospective Guru Penggerak after completing education and whether literacy and numeracy materials are needed. The research method uses quantitative descriptive research using data collection techniques of interviews, documentation, questionnaires and observations, pre-test-post test scores and questionnaires on prospective Guru Penggerak. The results obtained from this study are an average increase from the pre-test score of 50.80 to the average post-test score of 64.58 or an increase of 13.77. From the questionnaire, the competence of self-development and others increased from 76.82% to 87.35%. For learning leadership competence there was an increase from 73.03% to 85.04%
{"title":"Impact of the Guru Penggerak Programme on Improving Leadership Competence in Numeracy Learning","authors":"I. Imron, Amir Mahmud, A. Samsudin","doi":"10.22487/me.v19i1.3648","DOIUrl":"https://doi.org/10.22487/me.v19i1.3648","url":null,"abstract":"Education of Guru Penggerak is the Government's innovation to prepare for future leadership transformation. Before becoming a leader, the teacher mobiliser is required to be the main actor in classroom learning and mobilise peers through a community of practice. Thus, they are expected to become leaders in school management and development. Candidate of Guru Penggerak, after undergoing Education and Training for 6 months covering 10 modules, will become student-centred learning leaders. The implementation of quality student-centred learning has not been optimal and equitable from one region to another. The low level of literacy and numeracy in the education report card has led the Government to launch the Merdeka Belajar Programme. The purpose of the research conducted on prospective Guru Penggerak is to determine the impact of Education of Guru Penggerak on improving learning through improving grades during education and increasing competence in self-development and learning leadership, knowing the motivation of prospective Guru Penggerak after completing education and whether literacy and numeracy materials are needed. The research method uses quantitative descriptive research using data collection techniques of interviews, documentation, questionnaires and observations, pre-test-post test scores and questionnaires on prospective Guru Penggerak. The results obtained from this study are an average increase from the pre-test score of 50.80 to the average post-test score of 64.58 or an increase of 13.77. From the questionnaire, the competence of self-development and others increased from 76.82% to 87.35%. For learning leadership competence there was an increase from 73.03% to 85.04%","PeriodicalId":279720,"journal":{"name":"Media Eksakta","volume":"11 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114072856","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Penelitian bertujuan untuk mengetahui umur simpan biskuit dari campuran tepung labu siam (Sechium edule) dan tepung kacang hijau (Vigna radiata). Sampel yang digunakan dalam penelitian ini adalah biskuit yang terbuat dari tepung labu siam (Sechium edule) dan kacang hijau (Vignaradiata). Penelitian ini dilaksanakan pada bulan Juni-September 2020 yang diawali dengan pembuatan biskuit dari formulasi tepung labu siam dan kacang hijau. Analisis data untuk pendugaan umur simpan biskuit menggunakan metode Arrhenius. Hasil penelitian menggunakan metode ASLT. Berdasarkan hasil yang diperoleh, umur simpan biskuit dari campuran tepung labu siam (Sechium edule) dan formulasi kacang hijau (Vignaradiata) paling tinggi diperoleh pada tepung labu siam 100% pada suhu 25 oC selama 177 hari. Kacang hijau 100% tertinggi diperoleh pada suhu 25 oC selama 176 hari. Tepung labu siam 50% dan kacang hijau 50% tertinggi diperoleh pada suhu 25 oC selama 187 hari. Tepung labu siam 75% tertinggi dan kacang hijau 25% diperoleh pada suhu 25 oC selama 170 hari. Tepung labu siam 25% dan kacang hijau 75% tertinggi diperoleh pada suhu 45oC selama 195 hari.
{"title":"Uji Daya Simpan Biskuit Dari Formulasi Campuran Tepung Labu Siam (Sechium Edule) dan Kacang Hijau (Vigna Radiata)","authors":"M. Mulyati, Jamaludin M. Sakung","doi":"10.22487/me.v19i1.3478","DOIUrl":"https://doi.org/10.22487/me.v19i1.3478","url":null,"abstract":"Penelitian bertujuan untuk mengetahui umur simpan biskuit dari campuran tepung labu siam (Sechium edule) dan tepung kacang hijau (Vigna radiata). Sampel yang digunakan dalam penelitian ini adalah biskuit yang terbuat dari tepung labu siam (Sechium edule) dan kacang hijau (Vignaradiata). Penelitian ini dilaksanakan pada bulan Juni-September 2020 yang diawali dengan pembuatan biskuit dari formulasi tepung labu siam dan kacang hijau. Analisis data untuk pendugaan umur simpan biskuit menggunakan metode Arrhenius. Hasil penelitian menggunakan metode ASLT. Berdasarkan hasil yang diperoleh, umur simpan biskuit dari campuran tepung labu siam (Sechium edule) dan formulasi kacang hijau (Vignaradiata) paling tinggi diperoleh pada tepung labu siam 100% pada suhu 25 oC selama 177 hari. Kacang hijau 100% tertinggi diperoleh pada suhu 25 oC selama 176 hari. Tepung labu siam 50% dan kacang hijau 50% tertinggi diperoleh pada suhu 25 oC selama 187 hari. Tepung labu siam 75% tertinggi dan kacang hijau 25% diperoleh pada suhu 25 oC selama 170 hari. Tepung labu siam 25% dan kacang hijau 75% tertinggi diperoleh pada suhu 45oC selama 195 hari.","PeriodicalId":279720,"journal":{"name":"Media Eksakta","volume":"106 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117168038","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：