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The purpose of this study was to develop a valid, practical and effective E-Book learning media of E-Flip PDF with Guided Self-Learning on student learning outcomes on matrix material in class XI of SMA Negeri 1 Nanga Mahap. The method used is a 4D research method which is limited to Define, Design and Develo. The subjects in this study were 29 students of class XI SMA Negeri 1 Nanga Mahap, 3 material and media experts. The instruments used in this research are in the form of material expert validation sheets and media expert validation sheets, teacher response questionnaires, student response questionnaires and posttest questions based on the results of research that have been carried out, the results of the validation of the E-Book learning media are E-Flip PDF with Independent Learning. Supervised has a level of validity of 93.66% with very valid criteria, the level of practicality of learning media is 89.93% with very practical criteria and the effectiveness level of learning media is 82.75% with very effective criteria.    

This research aims to produce learning media for the Ethnomathematics Student Worksheet on Traditional Market Snacks in Pontianak City on the flat-sided building material that reaches the level of validity, practicality, and effectiveness. This study uses a 4D design model, which is modified into 3D, namely define (definition), design (design), development (development), without using the fourth stage, namely disseminate, because this refers to the initial goal of this research is to develop valid, practical and effective media contained in the third step of the development of this model, namely development. The subjects in this study were students of class VIII SMP Suster Pontianak with a total of 20 students. The instruments used in this study were validation sheets, questionnaires, and test questions. Based on the results of the first study, the validation of the Ethnomathematics Student Worksheet with an average value of 84,76% from expert activities was very valid with a very good category. The second is the value of practicality, seen from the value of the questionnaire filled in by the teacher, the percentage is 97% with very practical criteria. to see the effectiveness of the ethnomathematics-based student worksheet learning media compared to the Likert scale index, with a percentage of 81.11% in the very effective criteria.    

Snack bars are known to meet consumers' needs for nutrition, taste and practicality. There needs to be additional raw materials that are high in nutrients so that the products produced are beneficial to the body and also provide health effects. One plant that is high in nutrients and also provides benefits for the body is the Moringa plant. Moringa is known to contain more than 90 types of nutrients, namely in the form of essential vitamins, minerals, amino acids, anti-aging and anti-inflammatory. Our body needs antioxidants that can help protect the body from free radical attacks, considering that very many free radicals come from outside the body, namely in the form of foods that contain preservatives, dyes, fats, pesticides, pollution, dust and ultraviolet radicals. The process of making snack bars, roasting temperature and the proportion of flour are among those that can affect the characteristics and maturity levels of the resulting product. This study was conducted to determine the effect of temperature and flour formulations on sensory, texture profiles and antioxidants. The study used RALf (complete random design of factorial) 2 factors. From the results of this study obtained the results of roasting temperature affecting the profile value of the texture parameters hardness / hardness, gummieness / stickiness, chewieness / chewing power but has no effect on the results of antioxidant activity and hedonic sensory. The formulation of cornstarch and moringa flour on the results of the texture profile affects the parameters of resielience / snack bars. Formulation of corn flour snack bars and Moringa flour has a real effect on the antioxidant activity value of corn flour snack bars and moringa flour. Where the addition of moringa as much as 10% with a temperature of 120oC has a value of %ibhibisi as much as 87.66 and flour formulations also have a real effect on all hedonic sensory parameters, namely aroma, color,  taste and overall.

Main Objective: The main objective of this study is to empower designers to collaborate with researchers in other disciplines — especially in the social sciences — by articulating a design inquiry model that can be implemented in a master's program in design. Background problems: Modern research problems are complex and design needs to be better integrated with the social sciences and play an equal role in addressing them. A final master's degree in design prepares students for this integration, but design activity should be evidence-based rather than viewed retrospectively as a form of research without change. We need to adapt to ultimately contribute to research. Novelty: There are main criteria for design-based inventions in this study, including value, relevance, novelty, focus, transferability, and practicality. When these criteria are met, investigations can operate within the social sciences, or they can be leveraged and serve as the discovery phase in evidence-based inquiry. Research Method: This study presents design-based discovery, a design inquiry model that places design in the theory development cycle as theory building, not theory testing. This research, therefore, uses a design inquiry model approach, (invention-based design) in other disciplines by articulating a design inquiry model that can be implemented in a master's program in design to be complementary and compatible with social science research. Finding/Result: A proposed design inquiry model with design exploration serving as the research discovery phase guiding the design activity to make specific contributions to areas of social science that are outside of design. It involves a careful process with six investigative components, all ultimately connecting the knowledge base beyond design to design exploration. Conclusion: This study proposes six main criteria for design-based inventions: value, relevance, novelty, focus, transferability, and practicality. In the model proposed in this study, the six investigative components are described and supported with examples. Notably, the investigative component includes a standardized format for research questions, as well as the derivation of design principles from processes that involve exploration rather than one that generates solutions. This model can easily be adopted in other master programs with the necessary resources. In addition, this model, if placed in design activities in evidence-based research practices, can become wider. There is no claim that a designer's self-reflection equates to a strictly social science method so design researchers must continue to study design and build on their knowledge of the discipline. Keywords: Design Thesis, Social Science, Postgraduate Thesis Design

This research and development aims to develop a valid and effective Microbiology module based guide inquiry on research on Isolation and Identification of Endophytic Bacteria from Ciplukan. The microbiology module was developed in reference to the ADDIE research and development model. The module drafting phase includes:1) the analyzing step through interviews with lecturers and the questionnaire of needs analysis by student respondents; 2) The step of designing learning modules to improve cognitive knowledge and process skills; 3) The step of developing by using module validation; 4) The step of applying which consists of module implementation in learning; 5) The evaluation step which consists of evaluating the validity of modules, cognitive learning outcomes and student science process skills. The results of the study show that the microbiology module developed accordance with the standards of validity, feasibility and practicality.