PENGEMBANGAN MEDIA PEMBELAJARAN POP-UP BOOK DALAM PEMBELAJARAN BAHASA MELALUI TEMA BINATANG UNTUK ANAK USIA 4-5 TAHUN DI RA BAHRUL ULUM SAWAHAN TUREN-MALANG

This study aims to develop a pop-up book media that focuses on discussing the language development of children aged 4-5 years in the reading aspect. Using research and development (R&D) methods, which is a research process used to produce certain products, and test the effectiveness of these products. The results of the validation by media experts got a percentage of 98%. Material expert validation I and IIgot a percentage of (I) 96% until (II) 100%. In small and large groups. Observation I got an average score of 42%, then, observation II got an average score of 58%. The results of the large group trial, in observation I got a score of 44%. observation II got a score of 56%. The results of the study show that the pop-up book media deserves to be used as a learning medium that can provide a stimulus to develop aspects of children's language, especially in learning to read. Suggestions for development, to develop pop-up book media products that are visual and digital, can be adjusted to the criteria of early childhood

Penerapan Modul Model Siklus Pembelajaran Sebagai Upaya Meningkatkan Pemahaman Fisika Siswa Kelas XI SMK Pancasila I Kutoarjo

Penelitian Tindakan Kelas ini dilatarbelakangi oleh kurangnya pemahaman fisika siswa SMK Pancasila I Kutoarjo. Guru kurang menekankan pada konsep dasar sehingga terasa sulit untuk siswa. Kurangnya variasi pembelajaran dan pembiasaan kemandirian siswa yang dapat membuat siswa aktif dan turut terlibat dalam pembelajaran sehingga siswa dituntut untuk berpikir aktif akan memperjelas gambaran siswa tentang materi yang dipelajari. Selain itu karena tidak memiliki alat bantu belajar seperti buku panduan atau modul dan siswa jarang dituntut serta dibiasakan mengerjakan latihan soal secara mandiri. Penelitian ini bertujuan untuk meningkatkan pemahaman fisika siswa melalui penerapan modul model siklus pembelajaran. Penelitian ini bertujuan untuk meneliti peningkatan pemahaman fisika siswa kelas XI SMK Pancasila I Kutoarjo dengan penerapan modul model siklus pembelajaran. Penelitian ini merupakan penelitian tindakan kelas yang dilaksanakan dalam 2 siklus, masing-masing siklus terdiri dari (1) perencanaan tindakan, (2) pelaksanaan tindakan, (3) observasi dan, (4) refleksi. Penelitian dilaksanakan di SMK Pancasila I Kutoarjo yang berlangsung dari bulan Oktober 2012 sampai dengan November 2012. Subyek penelitian ini adalah siswa kelas XI TKJ Semester I Tahun Pelajaran 2012/2013 yang berjumlah 23 siswa yang terdiri dari 7 siswa putri dan 16 siswa putra. Teknik pengumpulan data menggunakan metode tes, angket, dan observasi. Analisis data dilakukan menggunakan teknik persentase dengan tolak ukur keberhasilan sebesar 75%. Hasil penelitian dapat menunjukan bahwa penerapan modul model siklus pembelajaran dalam pembelajaran fisika dapat meningkatkan pemahaman fisika siswa SMK Pancasila I Kutoarjo tahun pelajaran 2012/2013. Pemahaman fisika siswa meningkat pada pra siklus 56,57% meningkat menjadi 64,93% setelah diberi tindakan siklus I dan meningkat menjadi 75,07% setelah diberi tindakan siklus II. Saran yang dapat diberikan berdasarkan hasil penelitian adalah pembelajaran menerapkan modul model siklus pembelajaran dapat digunakan sebagai alternatif dalam pembelajaran yang mengupayakan peningkatan pemahaman fisika siswa

The application of betacyanin microcapsules as natural food colorant on beverage model

Betacyanin microcapsules were made from betacyanin extract (extracted from red dragon fruit peel) and coated with coating material, consist of maltodextrin + gum arabic. The effect of heating on the stability of betacyanin content and color in beverage model containing betacyanin were studied. Betacyanin microcapsules were applicate in water with different pasteurization temperatures (65°C, 70°C, 75°C, 80°C) and time heating (10 minutes, 20 minutes, and 30 minutes). The result showed betacyanin content was not significantly decreased after it heated for 10 minutes to 20 minutes. This indicated betacyanin microcapsules from red dragon peel was potential to be natural food colorant in beverage model

The application of betacyanin microcapsules as natural food colorant on beverage model

Betacyanin microcapsules were made from betacyanin extract (extracted from red dragon fruit peel) and coated with coating material, consist of maltodextrin + gum arabic. The effect of heating on the stability of betacyanin content and color in beverage model containing betacyanin were studied. Betacyanin microcapsules were applicate in water with different pasteurization temperatures (65°C, 70°C, 75°C, 80°C) and time heating (10 minutes, 20 minutes, and 30 minutes). The result showed betacyanin content was not significantly decreased after it heated for 10 minutes to 20 minutes. This indicated betacyanin micro

The application of betacyanin microcapsules as natural food colorant on beverage model

Betacyanin microcapsules were made from betacyanin extract (extracted from red dragon fruit peel) and coated with coating material, consist of maltodextrin + gum arabic. The effect of heating on the stability of betacyanin content and color in beverage model containing betacyanin were studied. Betacyanin microcapsules were applicate in water with different pasteurization temperatures (65°C, 70°C, 75°C, 80°C) and time heating (10 minutes, 20 minutes, and 30 minutes). The result showed betacyanin content was not significantly decreased after it heated for 10 minutes to 20 minutes. This indicated betacyanin micro