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THE IMPROVEMENT OF SKILLS IN GIVING SIMPLE EXPLANATIONS AND IMPLEMENTING ACCEPTABLE CONCEPTS IN SALT HYDROLYSIS MATERIAL THROUGH GUIDED INQUIRY LEARNING MODEL. septiana, ria; rosilawati, ila; efkar, tasviri
Jurnal Pendidikan dan Pembelajaran Kimia Vol 1, No 1 (2012): Jurnal Pendidikan dan Pembelajaran Kimia
Publisher : Program Studi Pendidikan Kimia FKIP Unila

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Abstract

The aim of this research was to determine effectiveness of guided inquiry learning model in salt hydrolysis material in improving the skills in giving a simple explanation and implementing acceptable concept. Samples were 32 students in classroom XI science three as experiment and 31 students in classroom XI science four as control that have equal academic abilities. This was a quasi experiment research using non equivalent control group design.  Data analysis used a t-test of the n-Gain significant. The results showed that average value of n-Gain of skills in giving a simple explanation in experiment and control classrooms were 0.44 and 0.12 respectively; and average value of n-Gain for implementing acceptable concepts in experiment and control classrooms were 0.42 and 0.20 respectively with tcount (2.23) > ttable (1.67). The conclusion is that the guided inquiry learning model in salt hydrolysis was effective in improving skills in giving simple explanations and implementing acceptable concepts by students.Keywords: guided inquiry, meteri salt hydrolysis ,giving a simple explanation and apply the concept of acceptable.
Efektivitas Pembelajaran Kooperatif Think Pair Share ditinjau dari Kemampuan Komunikasi Matematis Siswa Septiana, Ria; Djalil, Arnelis; Widyastuti, Widyastuti
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Publisher : Universitas Lampung

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Abstract

This quasi experimental research aimed to find out the effectiveness of cooperative learning of think pair share in terms of students mathematical communication skill. The population of this research was all eighth grade students of SMP Negeri 19 Bandar Lampung in Academic Year 2016/2017 that were distributed into 12 classes. The samples of this research were students of VIII-B and VIII-C classes which were chosen by purposive random sampling. This research used posttest only control group design. Analysis data of this research used t-test. Based on the result of this research, it was concluded that the implementation of cooperative learning of think pair share wasnt effective in terms of students mathematical communication skill but it was better than conventional learning.Penelitian eksperimen semu ini bertujuan untuk mengetahui efektivitas pembelajaran kooperatif Think Pair Share ditinjau dari kemampuan komunikasi matematis siswa. Populasi penelitian ini adalah seluruh siswa kelas VIII SMP Negeri 19 Bandar Lampung Tahun Pelajaran 2016/2017 yang terdistribusi dalam 12 kelas. Sampel penelitian ini adalah siswa kelas VIII-B dan VIII-C yang dipilih dengan teknik purposive random sampling. Penelitian ini menggunakan desain posttest only control group design. Analisis data penelitian ini menggunakan uji-t. Berdasarkan hasil penelitian, diperoleh kesimpulan bahwa pembelajaran kooperatif Think Pair Share tidak efektif ditinjau dari kemampuan komunikasi matematis siswa tetapi lebih baik dibandingkan dengan pembelajaran konvensional.Kata Kunci: Efektivitas, Komunikasi Matematis, Think Pair Share.
Karakteristik Energi Kecap Konvensional Jenis X, Y dan Z Berdasarkan Karakterisasi Sifat Optik Septiana, Ria; Kusdiwelirawan, A.; Sugianto, .
Omega: Jurnal Fisika dan Pendidikan Fisika Vol 1, No 2 (2015)
Publisher : Omega: Jurnal Fisika dan Pendidikan Fisika

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Abstract

Kedelai merupakan bahan dasar sebagai pembuatan kecap. Genistein dan genistin merupakan kandungan utama yang ada dalam kecap dengan daerah serapan 382 nm. Kecap konvensional X, Y dan Z selanjutnya dikarakterisasi dengan menggunakan spektrofotometer UV-VIS dan Fluoresens. Hasil karakterisasi memperlihatkan bahwa kecap konvensional jenis X berdasarkan keadaan energi relaksasi lebih cepat rusak apabila berinteraksi dengan cahaya. Kata kunci: kecap konvensional, sifat optik, genistein dan genistin.
Karakteristik Energi Kecap Konvensional Jenis X, Y dan Z Berdasarkan Karakterisasi Sifat Optik Septiana, Ria; Kusdiwelirawan, A.; Sugianto, .
Omega: Jurnal Fisika dan Pendidikan Fisika Vol 1 No 2 (2015)
Publisher : Program Studi Pendidikan Fisika UHAMKA

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Abstract

Kedelai merupakan bahan dasar sebagai pembuatan kecap. Genistein dan genistin merupakan kandungan utama yang ada dalam kecap dengan daerah serapan 382 nm. Kecap konvensional X, Y dan Z selanjutnya dikarakterisasi dengan menggunakan spektrofotometer UV-VIS dan Fluoresens. Hasil karakterisasi memperlihatkan bahwa kecap konvensional jenis X berdasarkan keadaan energi relaksasi lebih cepat rusak apabila berinteraksi dengan cahaya. Kata kunci: kecap konvensional, sifat optik, genistein dan genistin.
Briket dari Ampas Batang Sorgum Manis (Sorghum Bicolor L. Moench) sebagai Sumber Bahan Bakar Alternatif Marnoto, Tjukup; Suci, Atiqa Eka; Septiana, Ria
Prosiding Seminar Nasional Teknik Kimia "Kejuangan" 2018: PROSIDING SNTKK 2018
Publisher : Prosiding Seminar Nasional Teknik Kimia "Kejuangan"

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Abstract

Energy is a necessity that can not be separated from humans. Similar to clothing and food, energy has a very important role for life. Currently, the fuel reserves are running low so that it needs alternative fuel that is able to meet human needs. The purpose of this study is to utilize the sweet sorghum stem dregs as an alternative fuel that is briquettes, as one of the solutions of the above problems. This process is carried out by pyrolysis of sweet sorghum stems and added sweet glue of sorghum seeds which still contains molded and pressed starch. With a low adhesive content and high compressive strength obtained the highest calorific value of 5773,5765 calories / gram with 2.5% adhesive content and 250 kg / cm2 compressive strength. Briquettes from sweet sorghum stems do not meet the standards of briquettes in Indonesia whose value 6914,11 calories / gram so it is advisable to make changes in the ratio of raw materials and adhesives to obtain briquettes that have a higher calorific value.