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Mini Review: Various Processing of Organic Waste into Food Packaging
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
The presence of organic waste from both food and non-food products has been identified as a significant contributing factor to environmental pollution. Several processing methodologies have been employed for organic waste, including producing biogas, compost, animal feed, and recycling materials for use in packaging. The potential for processing organic waste into food packaging is also interesting. This study aims to provide a comprehensive overview of the types of organic waste that can be uti...
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Analysis of snackbar characteristic subtitute with banana flour var.raja nangka (musa paradisiaca) and mocaf flour
Prajwalita Rukmakharisma Rizki
; Bowis Fatwa Afif
; Dini Nadhilah
; Dini Nurilmi Putri Suleman
; Alfi Nur Rochmah
; Fitriyah Zulfa
; Yenny Febriana Ramdhan Abdi
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
Snack bars are bar-shaped and solid snacks, which can be categorized as healthy snacks because they contain complete nutrition, namely protein, carbohydrates, fiber, vitamins, and minerals. Snack bars are snacks that are usually eaten to delay hunger during meal times. It is made from flour mixed with cereals, nuts, dried fruits and oats. This research substitutes wheat flour with mocaf flour and banana flour (Musa paradisiaca). The aim is to reduce the use of wheat flour and empower the potenti...
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Improving Project-Based Science Process Skills Through Learning Management System (LMS) for Science and Technology Courses
Journal of Emerging Technology in Teaching and Learning
Vol 1
, No 1
(2025)
This study investigates the effectiveness of implementing project-based learning through the Learning Management System (LMS) in enhancing students' science process skills in the "Science and Technology" course. Employing a quasi-experimental pretest-posttest design, the research involved students from the elementary school teacher education study program at Universitas PGRI Semarang. The findings indicate a significant improvement in students' observation, experimentation, data analysis, and pr...
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Effect of Hydrocolloids as Emulsifiers on Nutrients, Antioxidants, and Chocolate Melting Point of Almond Milk (Prunus dulcis)
Zulfa, Fitriyah
; Rochmah, Alfi Nur
; Abdi, Yenny Febriana Ramadhan
; Suleman, Dininurilmi Putri
; Nadhilah, Dini
; Rizki, Prajwalita Rukmakharisma
; Dewi, Ella Ela Puspa Dewi
; Putri, Kurnia Risda
; Aini, Syah ZInda
; Alya, Zahra Nur
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
This study aims to analyze the effect of using lecithin, carrageenan, and xanthan gum emulsifiers on the physicochemical characteristics of almond chocolate. Three treatments with different emulsifiers were applied, and parameters analyzed include ash, fat, protein content, antioxidant activity, melting point, and organoleptic tests. The results indicated that lecithin provided the highest ash and fat content. Xanthan gum produced the highest protein content, while carrageenan showed the best an...
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Effect of Audiovisual Media to Improving Floor Exercise Learning Outcomes
Miftakhul Huda, Reza
; Ibnu Fatkhu Royana
; Kusuma Prastiwi, Bertika
; Utvi Hinda Zhannisa
; Mert Kurnaz
Journal of Emerging Technology in Teaching and Learning
Vol 1
, No 1
(2025)
The purpose of this study was to determine the difference in the effect of using visual media (pictures) and audiovisual (video) on student learning outcomes in floor gymnastics. This study used a quasi-experimental design. The research design of this study was a two-group pre-experimental design. The purpose of this study was to determine the impact of video and image learning platforms. The research sample was separated into two groups, the first group received video learning treatment and the...
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Bioplastic Synthesis based on Modified Heat Moisture Treatment (HMT) Sago Starch (Metroxylon Sp) and its Application as Powdered Coffee Packaging
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
The physical, mechanical and degradability properties of bioplastics made from natural and Heat Moisture Treatment (HMT) modified sago starch and their application as packaging for ground coffee were studied. HMT modification increased the amylose content by 4% and decreased the expandability by 7.16%. HMT-modified starch can also reduce the hydrophilicity of bioplastics as indicated by a decrease in WVTR value by 10% and solubility by 59%. The results also showed that bioplastic from natural an...
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Implementation of “Si Pemenang” (Sistem Pembelajaran Renang) Application to Improve Chest Style Swimming Learning Outcomes
Journal of Emerging Technology in Teaching and Learning
Vol 1
, No 1
(2025)
This research aims to address the challenge of comprehending swimming material, which students at SMP Negeri 7 Pati find to be difficult. This difficulty arises from the complexity of the process. The process cannot be understood solely through books or worksheets. Additionally, there is a lack of optimized learning strategies and in-depth material on the techniques. The study utilized a quantitative approach with a quasi-experimental design involving 34 students from class VIII H, divided into...
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Evaluasi Asesmen Nasional (AN) di Sekolah Menegah Atas di Medan
Jurnal Riset sosial humaniora, dan Pendidikan (Soshumdik)
Vol 4
, No 1
(2025)
The transformation of Indonesia’s educational evaluation system from the National Examination (UN) to the National Assessment (AN) is intended to improve education quality through a more comprehensive approach. This study examines the implementation of the National Assessment at SMA Negeri 21 Medan, with a focus on the disparity between the theoretical framework of formative assessment and its practical execution in the field. The research utilizes the discrepancy evaluation model with a qualita...
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Pengembangan Model Manajemen Pelatihan Pendidikan Karakter Berdasarkan Door (Diversity, Optimism, Option For the Poor, Respect) Untuk Peningkatan Kinerja Guru di Yayasan Betlehem Bandar Baru
Jurnal Riset sosial humaniora, dan Pendidikan (Soshumdik)
Vol 4
, No 1
(2025)
The orientation of educational institutions is busy with exam scores, and academic grades are the main prerequisites for graduation. As a result, the product produced by students is how high the report card score is and discredits the values of character, life and morality. This causes students to lose focus on character education. For this reason, teachers as the main milestone in learning in the classroom are required to create a learning atmosphere with character based on DOOR (Diversity, Opt...
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Kolaborasi Budaya Batak Toba dengan Gereja HKBP
Jurnal Riset sosial humaniora, dan Pendidikan (Soshumdik)
Vol 4
, No 1
(2025)
The Batak tribe has several sub-tribes, namely, Toba, Mandailing, Pakpak, Angkola, Simalungun and Karo. Each sub-tribe has its own local church except the Mandailing Batak which joined the Angkola Batak. Of all the Batak sub-tribes, the Toba Batak is the most dominant sub-tribe compared to the others. Due to the large number of people from the Toba Batak sub-tribe, HKBP as the Toba Batak tribal church has the most people compared to other sub-tribes. Not only among the Batak sub-tribe, HKBP is a...
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