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Model Pembelajaran untuk Mengembangkan Keterampilan Membaca Peserta Didik di Kelas Rendah
JURNAL PENDIDIKAN
Vol 33
, No 1
(2024)
Artikel ini bertujuan mendeskripsikan model pembelajaran untuk mengembangkan keterampilan membaca peserta didik di kelas rendah. Metode yang digunakan dalam penelitian ini yaitu menggunakan metode studi literatur. Terdapat tiga model pembelajaran yang dibahas, yaitu: paired storytelling, quantum learning, dan SQ3R. Model paired story telling mempunyai ke...
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Pentingnya Pengembangan Media Berbasis Digital Pada Pembelajaran Bahasa Indonesia
JURNAL PENDIDIKAN
Vol 33
, No 1
(2024)
Artikel ini mengkaji pentingnya memperoleh keterampilan media digital untuk mencapai kefasihan berbahasa Indonesia. Artikel ini merupakan hasil penelitian yang dilakukan dengan menggunakan metodologi yang mengandalkan kajian komprehensif terhadap materi yang ada. Temuan penelitian menunjukkan bahwa pemanfaatan media dalam pembelajaran bahasa Indonesia membawa beberapa manfaat yang signifikan. Diantaranya adalah pengembangan keterampilan digital di kalangan peserta didik, dampak media berbasis di...
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Light Steel Training for Public Education and RAB Calculation using of Roof Calculator Application
Jurnal Suara Pengabdian 45
Vol 3
, No 1
(2024)
News about the failure of Light Steel construction, for example the roof structure of Light Steel collapsing, makes people hesitate to use it. This is of concern to the HAPI association (Indonesian Applicators Association) because construction failures can be caused by many factors. The purpose of this service is to help people get to know more about Light Steel materials, their advantages and disadvantages, how to apply them, and how to find out the volume of material requirements using roof ca...
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Menumbuhkan Minat Wirausaha yang Kreatif dan Mandiri Untuk Siswa Siswi SMA Negeri 1 Purwakarta
Karunia: Jurnal Hasil Pengabdian Masyarakat Indonesia
Vol 3
, No 1
(2024)
Entrepreneurship is not only limited to academic intelligence and skills in producing products but also a dynamic spirit in capturing challenges and risks and then turning them into opportunities and potential. Through this service activity, it is hoped that it can foster students' understanding and interest in the world of entrepreneurship so that the number of entrepreneurs grows and creates job opportunities so as to reduce the number of unemployed. In increasing interest in entrepreneurship,...
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Pendampingan Implementasi Gerakan Literasi dalam Meningkatkan Minat Membaca pada Siswa SDN 1 Depok Kec. Darangdan Kab. Purwakarta
Karunia: Jurnal Hasil Pengabdian Masyarakat Indonesia
Vol 3
, No 1
(2024)
One of the Community Service Lecture programs carried out by STAI Students. DR. KHEZ. Muttaqien Purakarta is a literacy movement to increase children's interest in reading in Depok Village, Darangdan District, Purwakarta Regency which focuses on students at SD Negeri 1 Depok. In this case, basically the results of observations, interviews and direct participation in the learning process resulted in the problem that from class I to class VI there were some students who were not yet fluent in read...
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Hubungan Tingkat Pengetahuan Kesehatan Reproduksi Remaja Putri dengan Perilaku Menstrual Hygiene
Jurnal Ventilator: Jurnal riset ilmu kesehatan dan Keperawatan
Vol 2
, No 1
(2024)
Knowledge refers to a person's understanding or knowledge of a subject gained via experience or study. The definition of reproductive health is a condition of well-being in which people are neither ill or disabled and have access to reproductive health information, aid, and education. Good menstrual hygiene is essential for preventing pain and infection during the menstrual cycle. This study aims to determine the relationship between the level of reproductive health knowledge of adolescent girls...
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PERAN GURU DALAM MENGEMBANGKAN POTENSI BELAJAR KOGNITIVISTIK SISWA
Dikdas Bantara
Vol 7
, No 1
(2024)
Tujuan penelitian ini adalah 1) untuk mendeskripsikan peran guru dalam mengembangkan potensi belajar kognitivistik siswa dan 2) mendeskripsikan manfaat guru dalam mengembangkan potensi belajar kognitivistik siswa. Penulisan ini dilakukan melalui studi pustaka. Hasil penelitian menunjukan bahwa 1) cara seorang pendidik/guru dalam mengembangkan potensi nalar/pikir/kognitif siswa adalah melalui meida pembelajaran yang konkret, penggunaan bahasa yang mudah dipahami siswa ketika memberikan penjelasan...
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Hubungan Tingkat Pengetahuan Dan Sikap Dengan Perilaku Vulva Hygiene Pada Remaja Putri Saat Menstruasi Di Kelas X Di SMA Perguruan Rakyat 2 Jakarta Timur Tahun 2023
Jurnal Ventilator: Jurnal riset ilmu kesehatan dan Keperawatan
Vol 2
, No 1
(2024)
The menstrual period is the initial door for young women to know about reproductive organs. One that steals attention is related to maintaining the outer feminine area known as vulva hygiene. The purpose of this study is to determine the relationship between knowledge and attitudes towards vulva hygiene behavior in adolescent girls in class X with the population is 90 people. This type of research is a correlation descriptive quantitative research. With the type design is a cross sectional. Biva...
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Characteristics of Physicochemistry and Sensory of Arrowroot-wheat Flour Katte Tong with White Turmeric Powder and Carboxymethyl Cellulose Addition: Karakteristik Fisik, Kimia dan Kesukaan Katte Tong Pati Garut-terigu dengan Penambahan Bubuk Kunir Putih (Curcuma mangga Val.) dan Carboxymethyl Cellulose
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)
Vol 9
, No 1
(2024)
Katte tong arrowroot-wheat flour has potential functional food that can be developed to optimize local ingredients. The addition of white saffron powder and CMC, which believed to provide health benefits because has high antioxidant activity and improve the texture to be sturdy. The purpose of this study was to determine the effect of the addition of white saffron powder and CMC on the physical, chemical and level of liking of katte tong arrowroot. This research was conducted to make katte tong...
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Physical and Chemical Characteristic of Snack Bars from Jewawut Flour and Mocaf as Effect of Temperature and Roasting Time: Karakteristik Fisik dan Kimia Snack Bar dari Tepung Jewawut dan Mocaf Sebagai Efek Suhu dan Lama Pemanggangan
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)
Vol 9
, No 1
(2024)
Snack bars are processed food products that shaped rectangular or like a bar. Snack bar in this study used ingredients of barley flour and mocaf. Barley is a potential ingredient as a source of dietary fiber and gluten-free mocaf can fix the texture of barley. One of the factors that affects the quality of the snack bar is the baking process. The purpose of this study was to determine the effect of temperature and baking time on the characteristics of physical, chemical, and sensory of the snack...
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