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UPAYA MENCAKTIFKAN SISWA DALAM PEMBELAJARAN MATEMATIKA MELALUI LESSON STUDY

Jurnal Pengajaran Matematika dan Ilmu Pengetahuan Alam Vol 9, No 1 (2007): Jurnal Pengajaran MIPA
Publisher : Faculty of Mathematics and Science Education, Universitas Pendidikan Indonesia

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Abstract

Salah satu upaya untuk mengaktifkan siswa dalam pembeiajaran nratematika dapatdilakukan melalui penerapan model pembinaan propesi guru yang dikenal dengannanta "Lesson Study". Kegiatan Lesson Study dilakukan dalam tiga tahapan yaituPlan (perencanaan), Do (pelaksanaan) dan See (repleksi) yang dilakukan secarakolaboratif dan berkelanjutan. Dengan menggunakan instrumen penelitian berupaLembar Observasi dan Lembar Kerja Siswa dengan topik penjumlahan danpengurangan bentuk aljabar suku sejenis dan bukan sejenis, penelitian dilaksanakanterhadap siswa kelas VII SMPN I Jatinangor, observasi kelas dilakukan oleh 25guni matematik pada hari Rabu tanggal 22 Desember 2006 bertepatan denganImplementasi putaran pertama kegiatan Lesson Study. Dari hasil analisis lembarobservasi pembelajaran terungkap bahrva rnodel pcmbelajaran Kooperatif tipeJigsaw dapat mernotivasi setiap anggota kelompok untuk bekerja sama secarabertanggung jawab mengerjakan hrgas yang terdapat pada LKS. Nilai tugasmatematik pada LKS yang diperoleh masing-masing kelompok berkategori tinggi,menunjukkan bahwa kegiatanberdiskusi kelompok kecil untuk menyelesaikanmasalah lebih memotivasi anak dalam menemukan solusi yang lebih baik. Hal-halpenting yang diperoleh guru sebagai observer dari kegiatan leison study ini adalahadanya penambahan pengetahuan tentang model pembelajaran kooperatif tipejigsaw; memilih media pembelajaran sederhana dan menyusun yang LKS dapatmemotivasi dan membantu sisrva bermatematika secara aktif; cara guru memberikanmotivasi pada sisrva; dan cara menjalin hubungan yang baik antara guru dengansiswa.Kata kunci: lessott study, nodel kooperald, jigsaw, ntotivasi

UPAYA MENGAKTIFKAN SISWA DALAM PEMBELAJARAN MATEMATIKA MELALUI LESSON STUDY (STUDI KASUS PADA SISWA KELAS VII SMPN I JATINANGOR DENGAN TOPIK PENJUMLAHAN DAN PENGURANGAN BENTUK ALJABAR SUKU SEJENIS DAN BUKAN SEJENIS)

Jurnal Pengajaran Matematika dan Ilmu Pengetahuan Alam Vol 8, No 1 (2006): Jurnal Pengajaran MIPA
Publisher : Faculty of Mathematics and Science Education, Universitas Pendidikan Indonesia

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Abstract

Salah satu upaya untuk mengaktifkan siswa dalam pembelajaran matematika dapat dilakukan melalui penerapan model pembinaan propesi guru yang dikenal dengan nama “Lesson Study”. Kegiatan Lesson Study dilakukan dalam tiga tahapan yaitu Plan (perencanaan), Do (pelaksanaan) dan  See (repleksi) yang dilakukan secara kolaboratif dan berkelanjutan. Dengan menggunakan  instrumen penelitian berupa Lembar Observasi dan Lembar Kerja Siswa dengan topik penjumlahan dan pengurangan bentuk aljabar suku sejenis dan bukan sejenis, penelitian dilaksanakan terhadap siswa kelas VII  SMPN I Jatinangor, observasi kelas dilakukan oleh 26 guru matematik pada hari Rabu tanggal 22 Desember 2006 bertepatan dengan Implementasi putaran pertama kegiatan Lesson Study. Dari hasil analisis lembar observasi pembelajaran terungkap bahwa model pembelajaran Kooperatif tipe Jigsaw dapat memotivasi setiap anggota kelompok untuk bekerja sama secara bertanggung jawab mengerjakan tugas yang terdapat pada LKS. Nilai tugas matematik pada LKS yang diperoleh masing-masing kelompok berkategori tinggi, menunjukkan bahwa kegiatan`berdiskusi kelompok kecil untuk menyelesaikan masalah  lebih memotivasi anak dalam menemukan solusi yang lebih baik. Hal-hal penting yang diperoleh guru sebagai observer dari kegiatan lesson study ini adalah adanya penambahan pengetahuan tentang model pembelajaran kooperatif tipe jigsaw; memilih media pembelajaran sederhana dan menyusun yang LKS dapat memotivasi dan membantu siswa bermatematika secara aktif; cara guru memberikan motivasi pada siswa; dan cara menjalin hubungan yang baik antara guru dengan siswa. Kata kunci:  lesson study, model kooperatif, jigsaw, motivasi

Pediococcus acidilactici F-11 Penghasil Bakteriosin sebagai Agensia Biokontrol Escherichia coli dan Staphylococcus aureus pada Sayuran Segar Simpan Dingin

Agritech Vol 24, No 3 (2004)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

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Abstract

Our survey indicated that fresh vegetables contained. high population of microorganisms including pathogenic Staphylococcus aureus. Washing procedures, including the addition of sanitizes to the wash water have not been effectively in reduction of the number of microorganisms. Currently, there is interest in possible use bacteriocin producer of lactic acid bacteria as biocontrol agents to ensure safety of minimally processed, refrigerated (MPR) foods which are not acidified, including fruits and vegetables. Our previous result, indicated that Pediococcus acidilactici F-11 (PAF-11) produced bacteriocin with wide spectrum activity. Objectives of this research was to study the potency of PAF-I 1 as biocontrol agent to inhibit the growth of pathogenic bacteria occurred in ready to eat fresh vegetables, i.e., paprika, lettuce, carrot. The results showed that PAF-11 was able to inhibit the growth of naturally present coliform and Staphylococcus significantly, as well as that of tested bacteria of E. coil and S. aureus which were inoculated into paprika and carrot. PAF-11 was able to grow at these two vegetables, and their population were increased about I log cycle. Bacteriocin activity produced by PAF-11 was positively detected from these two vegetables inoculated with these bacteria. However, there was no inhibition activity of PAF-11 against naturally present coliform and Staphylococcus, as well as inoculated E. coil and S. aureus on lettuce. Bacteriocin activity produce by PAF-11 was also not detected in this vegetables. Conclusion of this study, Pediococcus acidilactici F-11 could be used as biocontrol agents in paprica and carrot.

Synthesis of NaY Zeolite Using Mixed Calcined Kaolins

Journal of Engineering and Technological Sciences Vol 47, No 6 (2015)
Publisher : ITB Journal Publisher, LPPM ITB

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Abstract

Kaolin is one of several types of clay minerals. The most common crystalline phase constituting kaolin minerals is kaolinite, with the chemical composition Al2Si2O5(OH)4. Kaolin is mostly used for manufacturing traditional ceramics and also to synthesize zeolites or molecular sieves. The Si-O and Al-O structures in kaolin are inactive and inert, so activation by calcination is required. This work studies the conversion of kaolin originating from Bangka island in Indonesia into calcined kaolin phase as precursor in NaY zeolite synthesis. In the calcination process, the kaolinite undergoes phase transformations from metakaolin to mullite. The Bangka kaolin is 74.3% crystalline, predominantly composed of kaolinite, and 25.7% amorphous, with an SiO2/Al2O3 mass ratio of 1.64. Thermal characterization using simultaneous DSC/TGA identified an endothermic peak at 527°C and an exothermic peak at 1013°C. Thus, three calcination temperatures (700, 1013, and 1050 °C) were selected to produce calcined kaolins with different phase distributions. The best product, with 87.8% NaY zeolite in the 54.7% crystalline product and an SiO2/Al2O3 molar ratio of 5.35, was obtained through hydrothermal synthesis using mixed calcined kaolins with a composition of K700C : K1013C : K1050C = 10 : 85 : 5 in %-mass, with seed addition, at a temperature of 93 °Cand a reaction time of 15 hours.

KAJIAN PROPORSI SARI NANAS DAN KONSENTRASI STARTER TERHADAP SIFAT KIMIA DAN ORGANOLEPTIK KEFIR NANAS

Jurnal Teknologi Pangan dan Gizi Vol 16, No 1 (2017)
Publisher : Widya Mandala Catholic University Surabaya

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Abstract

Pineapple especially Queen variety is tropical fruit that is widely cultivated in various regions in Indonesia. Kefir grain is a culture that contains Lactic Acid Bacteria (LAB), Acetic Acid Bacteria and yeast. This study aims to determine the proportion of pineapple juice and concentration of starter on chemical and sensory properties of pineapple kefir. The experiental design used Randomized Block Design with factorial design that is proportion of pineapple juice that include pineapple juice N0 (without adding water), N1 (1:1) and N2 (1:2) and so the concentration of starter (1% (v/v) and 10% (v/v)). Each treatment repeated 4 times. Chemical parameters tested include total dissolved solids, vitamin C and alcohol content, while sensory parameters include the level of preference for color, aroma, taste and sparkling impression. Analysis of total yeast and LAB in kefir is use as supporting data. The data obtained were statistically analyzed by ANOVA (Analysis of Varians) at α = 5% and if there was a significant difference, then it continued by DMRT (Duncans Multiple Range Test) test to determine which level of treatment that give significant differences. Higher pineapple juice increase total dissolved solids, vitamin C and alcohol content and increase and preference for colour, aroma, taste and sparkling impression. Higher starter concentrations descrease total dissolved solids and increase between vitamin C and alcohol content, descrease preference of aroma, taste and sparkling impression. The best treatment was pineapple juice without adding water (N0) and starter 1% with total value 0,95.

RELATIONSHIP BETWEEN ORGANIZATIONAL CULTURE WITH THE PARTICIPATION OF EMPLOYEES IN KOPERASI PEGAWAI TELKOM (KOPEGTEL) DYNASTY JAKARTA

Jurnal Pendidikan Ekonomi Dan Bisnis (JPEB) Vol 1 No 1 (2013): Jurnal Pendidikan Ekonomi & Bisnis
Publisher : Faculty of Economics, State University of Jakarta.

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Abstract

This study aims to determine whether there is a relationship between the Cultural Organization of the Cooperative Members Participation in Telkom Employees Cooperative (KOPEGTEL) East Jakarta. This research was conducted at Telkom Employees Cooperative (KOPEGTEL) for approximately one month, starting from November 2011 until December 2011. The method used is survey method with the correlational approach. The population in this study are all members of Koperasi Pegawai Telkom (KOPEGTEL) in East Jakarta. While the population is affordable cooperative members who are in the central office PT.Telkom East Jakarta branch. The samples used were 58 members. The sampling technique in this research is proporsial sampling technique to sample tables at the level of 5% error. Calculation of research data begins with finding regression equation and obtained y = 33.11 + 0,737X. Then test requirements normality test data analysis with error estimates using formula Lilifoers. L value obtained from the calculation count = 0.077 whereas L table for n = 58 is 0.116. Because L count <L table, then the estimated error normality test regression of Y on X indicates that the error estimates of regression of Y on X normal distribution. The results of calculations to test the significance of regression (α = 0.05) was obtained F count = 36.94 and F table = 4.03. Because the F count> F table, the regression model is significant. For the calculation of the regression linearity test (α = 0.05) was obtained F count = 0,92 and 2,08 F table. Since F arithmetic <F table, then the model is a linear regression equation. Hypothesis testing using the formula of Pearson Product Moment correlation r xy yield of 0.630 while the results of the significance test obtained t count ttable by 6.08 and 1.68. Due t count> t table, it can be concluded that there is a significant relationship between organizational culture with Cooperative Members Participation in Telkom Employees Cooperative (KOPEGTEL) East Jakarta. Calculation of the coefficient of determination showed 39.74% variation of the variable Y is determined by the variable X. It is concluded that there is a positive relationship between organizational culture relationships with the participation of Members Cooperative. More conducive organizational culture, the higher participation of the Cooperative Members

Skrining Bakteri Asam Laktat Penghasil Bakteriosin dari Daging dan Produk Olahannya

Agritech Vol 24, No 2 (2004)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

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Abstract

Lactic acid bacteria (LAB) which naturally occur in meat and meat products have been isolated and screened for their ability to produce bacteriocin. The objective of this research was to obtain the potential bacteriocin producer of lactic acid bacteria which could be used as food bio-preservative. Source of lactic acid bacteria used in this study were beef chicken flesh, vacuum packaged sausage and sliced meat obtained from traditional market or department store. Ten grams of each samples was put onto five different enrichment media, i.e., TGE (tryptoneglucose-yeast extract) pH 5 plus 3% NaCl; MRS (deMan Rogose Sharpe) pH 5,5; TGE broth pH 5,5; TGE buffer broth pH 5,5; and TGE broth plus Tween 80 & 1% Naazida pH 6,0, incubated for 24-71 hours to stimulate the growth of lactic acid bacteria. Different enrichment media were used to stimulate the growth of strains belong to each genus, since the nutritional and environmental requirement for optimum growth were suggested to be genera-dependent. Screening of LAB bacteriocin producer was carried out by dilution -pour plate methods (culture from each enrichment medium) followed by overlay using the indicator strains. Indicator strains used in this study were Lactobacillus plantarum NCDO 955, Pediococcus acidilactici LB-42, Leuconostoc mesenteroides LY, and Enterococcus faecalis MI. Colonies showing growth inhibition to indicator (indicated by clear zone) were isolated and purified. Isolates were then characterized based on Gram, catalase, shape and arrangement of cell, type of fermentation, effect of temperature to the growth and acid production from several carbon sources. From the primary screening (dilution - pour plate –overlay), 30 strains belong to Lactobacillus, Leuconostoc, Streptococcus and Enterococcus which suspected to produce antimicrobial substance were obtained. However, based on the confirmation lest (dUsion method), only three (3) strains were identified to produce bacteriocin. i. e. Leuconostoc mesenteroides SM 22, SM 32, and SM 46. In this study, Leuconostoc mesenteroides SM 22 was selected for food application. Bacteriocin of Leuconostoc mesenteroides SM-22 was able to inhibit the growth of psychrophilic bacteria naturally occur in meat and shrimp kept at refrigerator. Microbial population of raw meal with the initial number of about 3x104 CFU/g decreased one log cycle after treated with bacteriocin, and this number maintained less than 105 CFU/g after storage raw meat at refrigerator for five days. On the other side, microbial population of raw meat with no bacteriocin treatment increased to 106 CFU/g after 4 days kept at refrigerator. In the case of shrimp, washing raw shrimp with cold water could reduce the population of bacteria about one log cycle, followed treatment with bacteriocin, this populationincreased very slowly and still less than 105 CFU/g after 5 days storage at refrigerator. While without any treatment, microbial population of raw shrimp which initially about 3x105 CFU/g rapidly increased to 106 CFU/g after 3 days. This data showed that Leuconostoc mesenteroides SM-22 was a potential bacteriosin producer and can be applied as bio-preservative for cold storage fbod.

Lactic Acid Bacteria in Fermented Foods of Indonesian Origin

Agritech Vol 23, No 2 (2003)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

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Abstract

In this study, about 194 lactic acid bacteria strains have been isolated from 21 kinds of fermented foods (plant materials and fish origin). These fermented foods were salted-fermented fruits, vegetables & fish; fermented raw cassava (gatot & growol); tape (cassava & glutinous rice); microbial starter cultures (ragi); and fermented soybean (tempe & moromi). Among these strains, 109 belong to genus Lactobacillus, which dominated by homofermentative Lactobacillus plantarum pentosus, 25 strains belong to Pediococcus (mostly P. pentosaceus acidilactici), 45 strains Streptococcus which mostly identified as Streptococcus thermophilus, 7 strains belong to Enterococcus, which further identified as E. faecium and 8 strains Leuconostos (Weisella) as Weisella paramesenteroides. Lactobacilli have been found in all fermented foods, pediococci in 11 kind of fermented foods both plant material and fish origin, while streptococci mostly found in fermented fish, as well as enterococci and Leuconostoc. Nine strains belong to Lactobacillus plantarum - pentosus complex from different fermented food samples have been determined their DNA-DNA homology to L. plantarum NRIC 1067 and L. pentosus NRIC 1069. Result of their homology to these strains shown that all these nine strains are identified as L. plantarum. Lactic acid bacteria from Indonesian fermented foods are dominated by Lactobacillus plantarum, followed by Pediococcus pentosaceus, and Streptococcus thermophilus.

Penyiapan Starter Kering Bakteri Asam Laktat Halofilik untuk Pengolahan Hasil Perikanan Fermentatif Bergaram

Agritech Vol 22, No 2 (2002)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

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Abstract

Lactic acid bacteria (LAB) is known as fermentation agent in traditional food fermentation products in Indonesia, which also include fish products. Objectives of this research were to select LAB strain isolated from peda, terasi, salted fish and bekasam which were potential for dry starter preparation. This research were consisted of three parts : (a) selection of halophilic LAB strain (b) dry starter preparation by addition glycerol protectant, sucrose and starter neutralization and further testing its viability upon storage and (c) ability of the selected isolate to inhibit pathogenic and spoilage bacteria. Results of this reseacrh indicated there were 8 moderate halophilic LAB, they were Lb. plantarum (isolate EDI-14, DES-21, DES-24, and DES-26), Leuc. paramesenteroides (isolate DAN-7 and DAN-7), and Lv. casei subsp. casei (isolateDES-27). Addition of 5% glycerol protects LAB viability during storage. Addition of 17.7% sucrose in the media and neutralized the pH increase LAB viability during storage. Within 5 weeks of storage. The viability of Leuc. paramesenteroides (DAN-7) and Lb. plantarum (DES-26) decrease 10.4% (from 33 x 107 sel/g to 3.3 x 107 sel/g dried starter) and 9.77% (from 36 x 107 sel/g to 3.5 x 107 sel/g dried starter), respectively. Freeze drying process and dry storage did not affect the LAB isolate towards inhibiting the pathogenic bacteria and spoilage bacteria such as Salmonella choleraesius JCM 3919, Shigella, Escherichia coli FNCC 0091, Vibrio parahaemolyticus JCM 2147 (gram negative), Staphylococcus aureus FNCC 0091, and Morganella morganii NCTC 2847 (gram positive).

Ketahanan Bakteri Psikotrofik dari Produk Perikanan Segar terhadap Bakteriosin

Agritech Vol 21, No 4 (2001)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

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Abstract

Fresh fishery products are highly perishable and susceptible to spoilage caused by rapid growth and activity of bacteria. Psychotropic bacteria are the major microorganisms responsible for spoilage when these products stored in ice or under refrigeration. The purposes of this study were to isolate psychrotrophic bacteria from fresh fishery products and to evaluate its resistance to bacteriocins. Fresh fishery products (kembung fish, shrimp, shellfish) samples were obtained from Demangan and Kranggan traditional market. Colony count methods were used to enumerate bacteria, whereas isolation and identification of bacteria was performed by the identification method of Lahallec and Colin (1995). The identification conducted were covering Gram staining and cell morphological examintaion (cell form), motilitym presence or absence of an oxidise, mode of glucose utilization, and capacity for glucose or lactose fermentation, H2S production, and gas production. The resistance assyas by bacteriocin were carried out using agar diffusion method. Seventeen isolates were found abd they were classified as Pseudomonas, Xanthomonas, and Flavobacterium/ Cytophaga. The results show that psychrotropic bacteria resistance to supernatant of lactic acid bacteria and nisin.