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All Journal Jurnal Agrotek UMMat Jurnal Penelitian dan Pengkajian Ilmu Pendidikan: e-Saintika Abdimas Galuh : Jurnal Pengabdian Kepada Masyarakat Jurnal Kependidikan: Jurnal Hasil Penelitian dan Kajian Kepustakaan di Bidang Pendidikan, Pengajaran dan Pembelajaran Bioscientist : Jurnal Ilmiah Biologi Lumbung Inovasi: Jurnal Pengabdian Kepada Masyarakat Jurnal Silva Samalas: Journal of Forestry and Plant Science Halal Research Journal Jurnal Pengabdian Masyarakat Kedokteran Prisma Sains: Jurnal Pengkajian Ilmu dan Pembelajaran Matematika dan IPA IKIP Mataram Lensa: Jurnal Kependidikan Fisika Reflection Journal Biosaintifika: Journal of Biology & Biology Education International Journal of Ethnoscience and Technology in Education
Kurnia, Nova
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The Impact of Guided-Discovery-Learning Model on Students' Conceptual Understanding and Critical Thinking Skills Muhali, Muhali; Prahani, Binar Kurnia; Mubarok, Husni; Kurnia, Nova; Asy’ari, Muhammad
Jurnal Penelitian dan Pengkajian Ilmu Pendidikan: e-Saintika Vol. 5 No. 3: November 2021
Publisher : Lembaga Penelitian dan Pemberdayaan Masyarakat (LITPAM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36312/esaintika.v5i3.581

Abstract

The current study describes how the guided-discovery-learning model impacts students' conceptual understanding (SCU) and students’ critical thinking skills (SCTS) on the topic of solubility. The quasi-experimental research with a posttest-only nonequivalent control group design was used in this study. The experimental group (45 students) and the control group (47 students) were selected by the saturated sampling technique. Data on SCU was collected using an objective true false test instrument with correction/proofing, while data on critical thinking skills was collected using an essay test instrument. The research data were analyzed descriptively and statistically (Mann-Whitney U). The research found the SCU (mean= 81.51 vs. mean= 72.81) and SCTS (mean= 70.46 vs. mean= 58.43) in the experimental group was better than the control group, both descriptively and statistically (p < 0.05). These findings indicate that the guided-discovery-learning model significantly impacted SCU and SCTS on the solubility topic.
Penyuluhan Keamanan Pangan dan Pendampingan Sertifikasi Halal Gratis (SEHATI) pada UMK Susu Kambing Amaq Farm Desa Penujak Kurnia, Nova; Utami, Septiana Dwi; Rohmatillah, Laila Mardiana; Rohmatillah, Ismail Efendi :; Purwati, Duwi; Marjan, Marjan; Ariansyah, Ariansyah; Aptini, Mipa; Soma, Raden Arya
Lumbung Inovasi: Jurnal Pengabdian kepada Masyarakat Vol. 9 No. 3 (2024): September
Publisher : Lembaga Penelitian dan Pemberdayaan Masyarakat (LITPAM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36312/linov.v9i3.2087

Abstract

Keamanan pangan menjadi syarat utama dalam mengkonsumsi produk pangan. Selain itu yang lebih utama adalah terjaminnya kehalalan produk. UMK Amaq Farm yang memproduksi susu kambing perah belum memiliki pengetahuan yang memadai terkait praktik hygiene dan sertifikasi halal produknya. Kegiatan ini bertujuan untuk memberikan: 1) penyuluhan praktik baik keamanan pangan produksi susu kambing perah; dan 2) pendampingan sertifikasi halal gratis (SEHATI) melalui skema self declare. Metode pelaksanaan menggunakan metode kombinasi Participatory  Rapid  Appraisal  (PRA) dan Participatory  Learning and Action (PLA). Tahapan kegiatan antara lain analisis kebutuhan, analisis dan perencanaan, penyuluhan dan pendampingan, dan evaluasi. Hasil pengabdian ini menunjukkan 1) UMK Amaq Farm telah mampu melakukan praktik baik keamanan pangan setelah diberikan penyuluhan; dan 2) UMK Amaq Farm telah memperoleh sertifikasi halal atas produk susu kambing perahnya melalui skema self declare dengan nomor ID52110009293610823. Diharapkan setelah kegiatan pendampingan keamanan pangan dan terbitnya sertifikat halal ini, produk susu kambing UMK Amaq Farm jangkauan pemasarannya semakin luas. Food Safety Counseling and Free Halal Certification Assistance (SEHATI) at Amaq Farm Goat Milk MSEs in Penujak Village Abstract Food safety is the key requirement when consuming food. More importantly, the product must be guaranteed halal. Amaq Farm Micro Small Enterprise (MSEs) producing goat milk do not have sufficient knowledge about hygiene practices and halal certification of their products. This program aims to provide: 1) advice on good handling practices for goat milk production; and 2) support for free halal certification (SEHATI) through a self-declare scheme. The implementation methodology combines Participatory Rapid Appraisal (PRA) and Participatory Learning and Action (PLA) methods. The stages of activity include needs assessment, analysis and planning, guidance and mentoring, and evaluation. The results of this service showed that 1) Amaq Farm MSEs were able to implement good food safety practices after being advised, and 2) Amaq Farm MSEs obtained Halal certification for their goat milk dairy products through a self-declaration scheme with the number ID52110009293610823. It is expected that the Amaq Farm MSEs' goat milk products will have a wider marketing reach following the food safety assistance activities and the issuance of halal certificates.
Sensory evaluation of palm sugar candy from Arenga sap water and agarwood leaves infusion using a 9-point hedonic scale Wangiyana, I Gde Adi Suryawan; Kurnia, Nova; Triandini, I Gusti Agung Ayu Hari; Fatihatum, Fatihatum
Jurnal Agrotek Ummat Vol 11, No 2 (2024): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v11i2.22756

Abstract

Agarwood (Gyrinops versteegii) and sugar palm (Arenga pinata) are essential non-timber forest products from Lombok Island, Indonesia. This research aims to conduct a 9-point hedonic scale on palm sugar candy made from a formulation of agarwood leaves infusion and Arenga sap water with different proportions. Four formulations are used as a treatment in this research, including F1 (agarwood infusion: sap water=1:2), F2 (agarwood infusion: sap water=1:3), F3 (agarwood infusion: sap water=1:4), and F4 (agarwood infusion: sap water=1:5). The 9-point hedonic scale is used in this research range from 9 (Like extremely) to 1 (Dislike extremely). Four statistical approaches were used, including Kruskall-Walllis, Freidman, ANOVA-CRD, and ANOVA-RCBD. Duncan Multiple Range Test and spider chart analysis were also used as analytical tools. Respondents were evaluated in 4 parameters: appearance, aroma, taste, and texture. The result shows that treatment significantly affects numerical hedonic scores given by the respondents in all statistical approaches. F3 has the highest numerical hedonic score in aroma and taste parameters, while F4 has the highest appearance and texture parameters. However, based on the overall evaluation, F4 is the best formulation. It could be concluded that a mixture of agarwood leaves infusion and Arenga sap water with a proportion 1 of 5 was the best formulation to produce palm sugar candy with the highest sensory evaluation score based on a 9-point hedonic scale.
Development of Guided Inquiry-Based LKS on the Concept of Borax to Develop Students' Food Safety Knowledge and Skills Evita, Wiwik; Kurnia, Nova; Khaeruma, Khaeruma; Nurhazlinda, Nurhazlinda
Reflection Journal Vol. 4 No. 1 (2024): June
Publisher : Lembaga Penelitian dan Pemberdayaan Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36312/rj.v4i1.2082

Abstract

The misuse of borax in food is a critical issue due to its significant health risks. This research aimed to develop guided inquiry-based student worksheets (LKS) on the concept of borax to enhance students' knowledge and skills in food safety. The study employed the 4-D development model, which includes defining, designing, developing, and disseminating stages. Conducted with 30 eighth-grade students at SMPI Sabilal Muhtadin NW Lopok, the research utilized validation sheets, questionnaires, knowledge tests, observation sheets, and documentation for data collection. Validation results indicated that the developed LKS is highly feasible with a 92.5% feasibility score. Teachers and students provided positive feedback, rating the LKS as highly feasible in material quality, presentation, and attractiveness. The knowledge test scores averaged 81.97, indicating a significant improvement in students' understanding of food safety. Additionally, the skills assessment showed an average score of 85.2, categorizing students as highly skilled in food safety practices. The findings demonstrate that the guided inquiry-based LKS effectively enhances students' food safety knowledge and skills. However, the study highlights the need for individualized learning approaches to address varying student abilities. The research concludes that innovative teaching tools like guided inquiry-based LKS are effective in improving educational outcomes. Recommendations include further development and use of such LKS in other subjects to provide meaningful and engaging learning experiences. Future research should consider broader participant demographics to enhance generalizability.
Pengaruh Praktikum Inkuiri Terbimbing Berbasis Bahan Pangan Terhadap Keterampilan Kolaborasi Dan Penguasaan Konsep Siswa Pada Materi Asam Dan Basa Kamaliana, Yola; Kurnia, Nova; Mashami, Ratna Azizah
Reflection Journal Vol. 4 No. 1 (2024): June
Publisher : Lembaga Penelitian dan Pemberdayaan Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36312/rj.v4i1.2083

Abstract

Penelitian ini bertujuan untuk mengevaluasi pengaruh praktikum inkuiri terbimbing berbasis bahan pangan terhadap keterampilan kolaborasi dan penguasaan konsep siswa pada materi asam dan basa. Penelitian menggunakan metode eksperimen semu dengan desain pretest-posttest control group. Populasi penelitian adalah siswa kelas XI MA NW Debok, dengan sampel terdiri dari kelas eksperimen (20 siswa) dan kelas kontrol (18 siswa). Instrumen yang digunakan meliputi tes penguasaan konsep dan lembar observasi keterampilan kolaborasi. Hasil penelitian menunjukkan peningkatan signifikan dalam keterampilan kolaborasi siswa pada kelas eksperimen, dengan skor rata-rata meningkat dari 11,87 menjadi 14,62. Penguasaan konsep juga meningkat signifikan, dengan nilai rata-rata posttest kelas eksperimen mencapai 72,25 dibandingkan dengan 57,22 pada kelas kontrol. Uji t menunjukkan bahwa perbedaan antara kelas eksperimen dan kontrol signifikan pada taraf 0,05 (p < 0,05). Kesimpulan dari penelitian ini adalah bahwa praktikum inkuiri terbimbing berbasis bahan pangan secara signifikan meningkatkan keterampilan kolaborasi dan penguasaan konsep siswa. Disarankan agar metode ini diimplementasikan lebih luas dalam pembelajaran kimia untuk meningkatkan hasil belajar siswa, khususnya pada materi yang memerlukan pemahaman mendalam seperti asam dan basa. The Effect of Guided Inquiry Practicum Based on Food Materials on Collaboration Skills and Students' Concept Mastery in Acid and Base Material  This study aims to evaluate the impact of guided inquiry-based practical activities using food materials on students' collaboration skills and concept mastery in acid-base chemistry. The research employs a quasi-experimental method with a pretest-posttest control group design. The population consists of 11th-grade students at MA NW Debok, with a sample comprising 20 students in the experimental group and 18 students in the control group. The instruments used include a concept mastery test and an observation sheet for collaboration skills. The results indicate a significant improvement in students' collaboration skills in the experimental group, with the average score increasing from 11.87 to 14.62. Concept mastery also showed significant improvement, with the posttest average score in the experimental group reaching 72.25 compared to 57.22 in the control group. A t-test revealed that the difference between the experimental and control groups was statistically significant at the 0.05 level (p < 0.05). The study concludes that guided inquiry-based practical activities using food materials significantly enhance students' collaboration skills and concept mastery. It is recommended that this method be more widely implemented in chemistry education to improve student learning outcomes, especially in subjects requiring deep understanding, such as acid-base chemistry.  
Pengolahan Pangan Fungsional dari Ekstrak Kayu Secang untuk Kesehatan: Optimalisasi Program MBKM Proyek Independen Kimia Pangan Febriani, Nadia; Kurnia, Nova; Muhali, Muhali; Mirawati, Baiq; Ali, Nur Aini Abdurrahman; Sumarlin, Muhamad
Jurnal Pengabdian Masyarakat Kedokteran Vol 3, No 2 (2024): Mei
Publisher : Fakultas Kedokteran, Universitas Islam Sultan Agung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30659/abdimasku.3.2.47-56

Abstract

Kayu secang (Caesalpinia sappan L.) menjadi salah satu tanaman yang banyak tumbuh di hutan Sumbawa Barat. Kayu secang mengandung berbagai senyawa bioaktif yang bermanfaat bagi kesehatan sehingga berpotensi untuk dikembangkan menjadi produk pangan fungsional. Perguruan tinggi memiliki peran untuk melakukan hilirasasi keilmuan dan hasil risetnya, salah satunya melalui program proyek independen Merdeka Belajar Kampus Merdeka (MBKM). Pengabdian kepada Masyarakat ini bertujuan untuk mengembangkan pangan fungsional dari ekstrak kayu secang melalui optimalisasi program proyek independen MBKM. Kegiatan PkM menggunakan metode pemberian informasi dan praktik langsung pembuatan produk pangan fungsional dari ekstrak kayu secang di Desa Tamekan, Kabupaten Sumbawa Barat. Kegiatan PkM telah mampu menghasilkan produk pangan fungsional dalam bentuk permen jelly dari ekstrak kayu secang. Masyarakat sangat antusias dan merespon baik kegiatan PkM ini melalui partisipasinya dalam proses pengolahan langsung. Produk permen jelly ekstrak kayu secang ini juga disukai oleh kalangan anak-anak.Secang wood (Caesalpinia sappan L.) is one of the plants that grow abundantly in the forests of West Sumbawa. Secang wood contains various bioactive compounds that are beneficial to health, thus having the potential to be developed into functional food products. Higher education institutions have a role in advancing scientific knowledge and research results, one of which is through the independent project program, Merdeka Belajar Kampus Merdeka (MBKM). Community service aims to develop functional foods based on secang wood  through the optimization of the MBKM independent project program. The community service activities utilize methods of providing information and direct practice in the production of functional food products from secang wood extract in Tamekan Village, West Sumbawa Regency. The community service activities have successfully produced functional food products in the form of secang wood extract-based jelly candies. The community has shown great enthusiasm and responded positively to these community service activities by actively participating in the product-making process. The secang wood extract jelly candies are also well-liked by children.
Population Genetic Study of Gyrinops versteegii from Two Agarwood Distribution Regions on Lombok Island Based on DNA Fingerprinting Wangiyana, I Gde Adi Suryawan; Kurnia, Nova; Triandini, I Gusti Agung Ayu Hari
Biosaintifika: Journal of Biology & Biology Education Vol. 16 No. 1 (2024): April 2024
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/biosaintifika.v15i1.3517

Abstract

Gyrinops versteegii tends to grow naturally in the western region of Lombok Island, while cultivated G. versteegii tends to spread over the eastern region. These two distribution patterns cause different characteristics of this species that can be excellent sources for genetic population study including genetic diversity and population inbreeding. This research aims to conduct a genetic population analysis of G. versteegii from western and eastern agarwood distribution on Lombok Island using the RAPD marker. G versteegii samples were taken from west region (8o 31ʹ 26ʺ S, 116o 07ʹ 03ʺ E) and east region (8o 42ʹ 28ʺ S, 116o 27ʹ 11ʺ E). RAPD PCR of genomic DNA was conducted using primers: OPA-01, OPA-02, OPA-04, OPA-08, OPA-09, and OPA-18. Genetic population analysis (allele frequencies, heterozygosity, Shannon index, band pattern, and AMOVA) was performed by GenAlEx 6.5. OPA-02 has an ideal discriminative power based on the number of alleles per locus and the Shannon information index. Observed heterozygosity was higher than expected heterozygosity in both the west and east populations of G. versteegii. Based on banding pattern analysis, the eastern population has higher genetic diversity than the western population. AMOVA has shown that molecular variation within the population was higher than molecular variation among the population. It could be concluded that the west and east populations of G. versteegii have a particular genetic variation that could be discriminated by RAPD primer. Despite the genetic diversity, inbreeding between those two populations has occurred constantly. This result could give new insight into the gene flow between two G. versteegi populations, which could support the development of this commodity.
Digital Technology to Support Sustainable Development Goals (SDGs): Literature Review Ariansyah, Ariansyah; Prayogi, Saiful; Kurnia, Nova; Bilad, Muhammad Roil; Sutarto, Sutarto
Lensa: Jurnal Kependidikan Fisika Vol 12, No 2: December 2024
Publisher : Universitas Pendidikan Mandalika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/j-lkf.v12i2.13557

Abstract

Digital technology is a critical enabler in achieving Sustainable Development Goals (SDGs) by enhancing efficiency, transparency, and inclusivity across sectors such as education, health, economy, and the environment. This study employs a Narrative Literature Review (NLR) approach to explore the role of technologies like artificial intelligence (AI), the Internet of Things (IoT), and blockchain in advancing SDG targets. The research identifies opportunities for these technologies to improve service delivery, foster innovation, and mitigate challenges like unequal access, cybersecurity risks, and ethical concerns. The literature search covered journal articles, books, and reports from academic databases, focusing on keywords related to digital technologies and the SDGs. An analysis framework was applied to synthesize findings across diverse sectors. Results indicate that AI and IoT drive efficiency in education and healthcare, while blockchain enhances financial inclusivity and sustainable urban planning. However, disparities in digital access and ethical issues, such as data privacy, remain substantial obstacles. This review provides actionable insights for policymakers and stakeholders to leverage digital tools effectively for inclusive and sustainable development. Emphasizing multisectoral collaboration, the study underscores the importance of ethical frameworks and inclusive digital infrastructure to maximize technological benefits. These findings contribute to the broader understanding of digital technology’s integrative impact on sustainable development, offering strategic recommendations for future research and implementation.
SENSORY EVALUATION OF LEMONGRASS BEVERAGE MIXED WITH AGARWOOD INFUSION USING 9-POINT HEDONIC SCALE Aini, Husnul; Kurnia, Nova; Wangiyana, I Gde Adi Suryawan
Jurnal Silva Samalas Vol 7, No 2 (2024): Desember 2024
Publisher : Universitas Pendidikan Mandalika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/jss.v7i2.14298

Abstract

Lemongrass and agarwood are potential forest herbal tea products which need to be further explored based on research and development schemes. The purpose of this research is to conduct a sensory evaluation using a 9-point hedonic scale and different statistical approaches on mixed lemongrass beverages and agarwood infusion. Four treatments are used in this research including: L1 = Lemongrass concentration 0.1% w/v, L2 = Lemongrass concentration 0.2% w/v, L3 = Lemongrass concentration 0.3 % w/v, L4 = Lemongrass concentration 0.4% w/v. This research used 4 different statistical approaches including Kruskal-Wallis, Freidman Test, ANOVA-CRD, and ANOVA-RBCD. Sensory evaluation was conducted using a 9-point hedonic scale using 30 trained respondents on 4 parameters including appearance, aroma, taste and bitterness. The results show that all statistical approaches give sensitive analysis for P-value measurement except for the Freidman Test. Appearance is the only parameter with a significant p-value in all statistical approaches. Different treatments show different maximum hedonic score values on different parameters, and they are significantly different based on DMRT results. However, based on the area of the spider web chart, L2 has the largest impact on hedonic score value compared to other treatments. It could be concluded that Treatment L2 (lemongrass concentration of 0.2% w/v) has the highest hedonic evaluation score which shows that this is the effective concentration to produce beverage products with good acceptability.
Titik Kritis Halal dan Keamanan Bebalung Lombok Kurnia, Nova; Purwati, Duwi; Muhali, Muhali; Hunaepi, Hunaepi; Rahma, Arinda Yusfika; Raymanda, Delila Idsa Amara
Halal Research Vol 3 No 2 (2023): July
Publisher : Halal Center ITS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12962/j22759970.v3i2.701

Abstract

Kehalalan dari suatu produk kuliner sangat dibutuhkan demi kenyamanan konsumen, disamping juga dapat meningkatkan nilai jualnya. Aspek lain yang paling utama yaitu keamanannya yang harus terjamin. Salah satu kuliner khas Pulau Lombok yang kerap dicari oleh wisatawan yaitu Bebalung. Sebagai makanan berkuah dan berbahan dasar daging sapi, bebalung memiliki kerentanan terhadap kehalalan dan keamanan. Kajian terkait aspek kehalalan dan keamanan dari bebalung dilakukan melalui metode telusur halal dan HACCP. Titik kritis halal bebalung terletak pada proses penyembelihan sapi yang harus sesuai syariat Islam. Adapun aspek keamanannya terdapat pada daging sapi dengan resiko bahaya tinggi berupa cemaran mikrobiologi, cemaran kimia melalui kontaminasi BPA, obat pertanian, dan nitrit berlebih; air yang digunakan dengan resiko sedang berupa bahaya mikrobiologi dan logam berat; dan bahan pelengkap berupa daun asam jawa, garam dapur dan lengkuas denagn resiko rendah. Bebalung Lombok sebagai bagian yang tidak terpisahkan dari industri kuliner dan pariwisata perlu dilakukan sertifikasi kehalalan dan jaminan keamanan pangan melalui sistem HACCP.
Co-Authors Aini, Husnul Alaydrus, Kadir Alpan Ali, Nur Aini Abdurrahman Anantanukulwong, Roseleena Angganingrum, Vika Aptini, Mipa Ariansyah Ariansyah, Ariansyah Asy’ari, Muhammad Avila, Roel Verdadero Azmi, Irham Barrios, Rubylin G Basri, Nurul Ain Nabillah Binti Bauzir, Arij Fathir Bilad, Muhammad Roil Binar Kurnia Prahani Duwi Purwati Enanoria, Cristine Joy Evita, Wiwik Fatihatum, Fatihatum Fatinah, Fenny Inas Fauzia, Novia Alifah Febriani, Nadia Hendriyana Hendriyana Hunaepi, Hunaepi Husni Mubarok I Gusti Agung Ayu Hari Triandini Ilyas, M.Ali Jusoh, Mohd Yahya Fadzli Kamaliana, Yola Khaeruma, Khaeruma Lia Agustin Lovy Herayanti M. Muhali Marjan, Marjan Mirawati, Baiq Muhali , Muhali Muhazam, Muhazam Nurhazlinda, Nurhazlinda Nurhidayatulloh, Nurhidayatulloh Pathan, Pathan Prayogi, Saiful Rahma, Arinda Yusfika Rahmadiyani, Alya Rakhmayanti, Fully Ratna Azizah Mashami, Ratna Azizah Rayis, Widuri Permata Anggarbini Raymanda, Delila Idsa Amara Rizal, Saipul Rohmatillah, Ismail Efendi : Rohmatillah, Laila Mardiana Saptaningsih Sumarmi, Saptaningsih Sharov, Sergii Sitrawati, Puput Soma, Raden Arya Sukardi, Rendi Restiana Sumarlin, Muhamad Sutarto Sutarto Tentua, Meilany Nonsi Triutami, Septi Utami, Septiana Dwi Wangiyana, I Gde Adi Suryawan WULANDARI, WIDYA