Peningkatan Kemampuan Guru Dalam Pembelajaran IPA Melalui Lesson Study

Penelitian ini bertujuan untuk meningkatkan kemampuan guru dalam pembelajaran IPA melalui lesson study. Penelitian dengan desain Kemmis dan Taggart. Proses penelitianini meliputi: tahap perencanaan, pelaksanaan, observasi dan refleksi. Hasil penelitian ini sebagai berikut: (1) Kemampuan guru SDN Karangsambung II setelah mengikuti lesson study dalam upaya meningkatkan kemampuan melaksanakan pembelajaran IPA dengan menggunakan metode pembelajaran partisipatifmeningkat signifikan. Kemampuan guru dalam melaksanakan pembelajaran IPA dengan menggunakan metode pembelajaran partisipatif pada siklus pertama hanya mencapai rata-rata 69,5, sedangkan pada siklus kedua berhasil mencapai rata-rata 76,0; (2) Aktivitas siswa dalam pembelajaran pada siklus pertama hanya mencapai rata-rata 64,5 terjadi peningkatan pada siklus kedua yang mencapai rata-rata 77,0, dan dilihat dari nilai tes akhir pada siklus pertama hanya mencapai 66,1 meningkat sangat signifikan mencapai 74,6, Artinya, melalui lesson study dapat meningkatkan kemampuan guru dalam melaksanakan pembelajaran

Effect of Type and Concentration of Encapsulating Agents on Physicochemical, Phytochemical, and Antioxidant Properties of Red Dragon Fruit Kombucha Powdered Beverage

Kombucha is a healthy beverage from the fermentation of sugared tea with a symbiotic culture of bacteria and yeast (SCOBY). There is a growing interest on kombucha due to the reported health benefits. The original kombucha is prepared using only sweetened black tea infusion. The development of kombucha, however, has been reported to incorporate other plant water extracts. A previous study showed that kombucha beverage using red dragon fruit (RDF) as an alternative substrate gave the highest antioxidant activity at 15 days of fermentation. RDF kombucha instant powder could be a new food product development due to its longer shelf life, convenience, and low distribution cost. This study aimed to determine the best and the concentration of encapsulating agent for RDF kombucha powdered beverage which could retain the antioxidant properties. RDF kombucha was spray dried using maltodextrin, gum arabic, and inulin as the encapsulating agents with various concentrations (5%, 10%, and 15%). Gum arabic was the best encapsulating agent since it gave the highest values of drying yield, pH, and total phenolic content retention, in comparison to the other two encapsulating agents. Within the observed concentrations, the incorporation of gum arabic resulted in RDF kombucha powder with a similar appearance, red colour, and antioxidant retention. Thus, the 5% addition of gum arabic is recommended for future preparations of RDF kombucha powdered beverage