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Pengaruh Model Pembelajaran Problem Based Learning terhadap Kemampuan Pemecahan Masalah Siswa pada Materi Laju Reaksi di SMA Negeri 7 Gorontalo
Fitria Lamalani
; Netty Ino Ischak
; Masrid Pikoli
Jurnal Pendidikan Kimia, Fisika dan Biologi
Vol 1
, No 3
(2025)
This study aims to determine the effect of the Problem Based Learning (PBL) model on students’ problem-solving abilities in the reaction rate material at SMA Negeri 07 Gorontalo. The research employed a quasi-experimental method with a pretest-posttest control group design. The subjects consisted of two classes: class XI1 as the experimental group (using the PBL model) and class XI2 as the control group (using conventional learning). The instrument used was an essay test based on problem-solving...
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Identifikasi Senyawa Metabolit Sekunder Ekstrak Etanol Cangkang Sacha Inchi (Plukenetia volubilis L.)
Astria Endesei
; Yuszda K. Salimi
; Netty Ino Ischak
; Ahmad Kadir Kilo
; Hendri Iyabu
; La Ode Aman
Jurnal Pendidikan Kimia, Fisika dan Biologi
Vol 1
, No 3
(2025)
This study aimed to identify the secondary metabolite compounds present in the ethanol extract of Plukenetia volubilis L. (sacha inchi) shells through phytochemical screening and LC-MS analysis. The extraction was performed using the maceration method with 95% ethanol as solvent, resulting in a yield of 47.33%. Qualitative phytochemical tests revealed the presence of alkaloids, flavonoids, tannins, terpenoids, saponins, and glycosides in the extract. Further LC-MS analysis tentatively identified...
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Uji Organoleptik & Karakteristik Fisikokimia Serta Aktivitas Antioksidan Produk Susu Berbasis Kacang Sacha Inchi (Plukenetia volubilis L.)
Nurfadilah M. Kasim
; Netty Ino Ischak
; Yuszda K. Salimi
; Nurhayati Bialangi
; La Ode Aman
; Erni Mohamad
Pentagon : Jurnal Matematika dan Ilmu Pengetahuan Alam
Vol 3
, No 1
(2025)
This research aims to formulate and examine the physicochemical characteristics and antioxidant activity of sacha inchi (Plukenetia volubilis L.) as a plant-based milk. Moreover, this research also aims to conduct organoleptic tests on the products. The sacha inchi milk is formulated with five ratios: SI1 (sacha inchi 1:10 parts water), SI2 (sacha inchi 2:10 parts water), SI3 (sacha inchi 3:10 parts water), SI4 (sacha inchi 4:10 parts water), and SI5 (sacha inchi 5:10 parts water). Organoleptic...
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