ANALISIS PENGGUNAAN MEDIA PEMBELAJARAN VIDEO ANIMASI DALAM PENCAPAIAN BELAJAR KIMIA

Mitsaqan ghalizha — 2026-04-02

Chemistry learning often faces challenges due to the abstract, microscopic, and symbolic nature of its content, which leads to low levels of students’ conceptual understanding, learning interest, motivation, and learning outcomes. One alternative solution to address these problems is the use of animated video learning media. This study aims to analyze the effect of animated video learning media on students’ achievement in chemistry learning, including conceptual understanding, learning motivation, learning interest, and learning outcomes. The research method employed was a literature study using a qualitative meta-synthesis approach involving 20 relevant research articles published between 2016 and 2025. The data were collected through a review of national journals using specific keywords and analyzed thematically. The findings indicate that animated video media have a significant positive effect on improving students’ conceptual understanding, learning motivation, learning interest, and learning outcomes. Animated videos are able to visualize abstract chemistry concepts, making learning more engaging, effective, and meaningful.

Keywords: animated video, chemistry learning, conceptual understanding, learning motivation, learning interest, learning outcomes

Analisis Pengaruh Penggunaan Alat Peraga Pada Pembelajaran Kimia Terhadap Hasil Belajar Siswa

Ranggi Najiha — 2026-04-11

Pembelajaran kimia memiliki karakteristik khas karena banyak memuat konsep yang bersifat abstrak dan tidak dapat diamati secara langsung oleh siswa, seperti pada materi asam–basa yang masih mengandung banyak konsep mikroskopis. Karakteristik ini menyebabkan kimia sering dianggap sulit, sehingga siswa mengalami kesulitan memahami konsep dan cenderung kehilangan motivasi belajar. Kondisi tersebut sejalan dengan permasalahan yang diungkapkan dalam abstrak, bahwa pendidikan kimia di sekolah menengah sering menghadapi penurunan motivasi belajar siswa serta kesulitan dalam memahami konsep kimia yang bersifat abstrak.Salah satu upaya untuk mengatasi permasalahan tersebut adalah dengan menggunakan alat peraga dalam pembelajaran kimia. Alat peraga dapat membantu siswa memahami konsep secara lebih nyata dan membuat mereka lebih bersemangat dalam mengikuti pembelajaran. Penelitian ini bertujuan untuk mengkaji pengaruh penggunaan alat peraga dalam pembelajaran kimia terhadap hasil belajar siswa melalui metode meta-sintesis kualitatif. Data dikumpulkan dari 25 artikel jurnal nasional dan internasional yang terbit dalam lima tahun terakhir. Teknik analisis data yang digunakan adalah analisis tematik dengan mengelompokkan dan membandingkan temuan penelitian berdasarkan indikator motivasi belajar, pemahaman konsep, aktivitas belajar, kemampuan berpikir kritis, dan hasil belajar siswa.Penelitian ini bertujuan untuk mengkaji pengaruh penggunaan alat peraga dalam pembelajaran kimia terhadap hasil belajar siswa melalui metode meta-sintesis kualitatif. Data dikumpulkan dari 25 artikel jurnal nasional dan internasional yang terbit dalam lima tahun terakhir. Teknik analisis data yang digunakan adalah analisis tematik, yaitu dengan mengelompokkan dan membandingkan temuan penelitian berdasarkan indikator motivasi belajar, pemahaman konsep, aktivitas belajar, kemampuan berpikir kritis, dan hasil belajar siswa.

IDENTIFICATION OF THE DIGITAL LITERACY SKILLS OF CHEMISTRY EDUCATION STUDENTS IN ONLINE LEARNING

Fatimatuzzahro Nurazizah — 2026-06-17

The implementation of online learning as a form of adaptation to the digital era requires students to have good digital literacy skills so that learning activities can run productively, effectively, and efficiently. This study aims to determine the level of digital literacy of Chemistry Education students in online learning using Microsoft Teams. The research method used is quantitative descriptive with instruments in the form of a digital literacy questionnaire and interviews. The research sample was determined using purposive sampling technique with a total of 181 students. Data analysis was carried out using descriptive statistics. The results showed that the digital literacy skills of Chemistry Education students were in the “good” category with an average score of 79.96%. The technical dimension scored 80.06%, the cognitive dimension 79.24%, and the socio-emotional dimension 79.63%. The highest indikators included operational skills in using technological devices and Microsoft Teams, understanding digital ethics and copyright, and applying netiquette and data security protection. However, continuous strengthening of digital literacy is still needed to achieve an overall excellent category. Thus, it can be concluded that the digital literacy skills of Chemistry Education students are in the “good” category.

PEMBUATAN KERTAS INDIKATOR ALAMI DARI BUNGA TELANG (CLITORIA TERNATEA), KUNYIT (CURCUMA LONGA), DAN JANTUNG PISANG (MUSA ACUMINATA)

Sahiba Sahila — 2026-07-17

The use of synthetic indicators, which may cause chemical pollution and are relatively expensive, has encouraged the development of natural indicators that are more environmentally friendly, economical, and easily accessible. This study aimed to investigate the potential of butterfly pea flower (Clitoria ternatea), turmeric (Curcuma longa), and banana bract (Musa acuminata) extracts as materials for natural indicator paper within a pH range of 1–14. The research was conducted by extracting each material using 96% ethanol with a ratio of 1:4 for 24 hours. The resulting filtrates were diluted with distilled water and used to soak filter paper for 30 minutes to produce natural indicator papers. The indicator papers were then tested in solutions with pH values ranging from 1 to 14 to evaluate their color changes, sensitivity, and working range. The results showed that butterfly pea flower exhibited the best performance with distinct color changes from red in acidic conditions, purple near neutral pH, to green and yellow in strongly alkaline conditions. Turmeric demonstrated significant color changes mainly in alkaline conditions, changing from yellow to orange and reddish-brown, making it more suitable as an indicator for alkaline solutions. Meanwhile, banana bract showed color changes with lower intensity and less contrast compared to butterfly pea flower and turmeric. Based on the findings, butterfly pea flower has strong potential as a versatile natural indicator with a wide pH range, while turmeric is more effective for detecting alkaline solutions.

EFFECT OF SOLVENT TYPE ON YIELD, TOTAL FLAVONOID CONTENT, AND SAPONIN CONTENT OF GREEN BETEL LEAF (piper betle L.) EXTRACT USING THE SOXHLET EXTRACTION METHOD

lutfiyatul mukhlisah — 2026-07-17

Green betel leaves (Piper betle L.) contain secondary metabolite compounds such as flavonoids and saponins, which have potential as antioxidants and antimicrobials. The choice of solvent type affects the effectiveness of extracting these compounds. This study aimed to determine the effect of solvent type on the extraction results of flavonoids and saponins from green betel leaves using the soxhletation method. Extraction was carried out using 25 grams of sample at a temperature of 60–90°C for 4 hours with three types of solvents, namely 96% ethanol, ethyl acetate, and n-hexane. Each treatment was performed in triplicate. The obtained extracts were tested for flavonoid and saponin content qualitatively, and total flavonoid levels were determined using UV-Vis spectrophotometry. The results showed that ethanol gave the highest flavonoid intensity (++++), followed by ethyl acetate (+++) and n-hexane (+). The saponin test showed positive results for ethanol and n-hexane, while ethyl acetate yielded negative results. The highest total flavonoid content was obtained with ethyl acetate at 637.1 mg QE/g, followed by 96% ethanol at 631.7 mg QE/g, and n-hexane at 243.4 mg QE/g. Based on these results, ethyl acetate was the most effective solvent for extracting total flavonoids, while 96% ethanol was able to extract both flavonoids and saponins more broadly.

The Effect of Dilution and Syrup Type on Viscosity Using the Falling Ball Method

Berlinda Via Diadara — 2026-08-10

The Falling Ball Method is a method of measuring the viscosity of a fluid by observing the speed at which a small ball falls through the fluid. This method is based on Stokes' Law, which states that the drag force on a spherical object moving in a fluid depends on the viscosity of the fluid, the size of the sphere, and its speed of motion. This study aims to determine the effect of dilution level and syrup type on viscosity using the Falling Ball Method. This method is based on Stokes' law, where viscosity is determined based on the speed of the falling ball in the solution. The syrup samples used consisted of several types with variations in concentration of certain dilutions. A metal ball was dropped into a tube containing syrup, and the time taken to reach a certain distance was measured using a stopwatch. The results showed that the higher the level of dilution, the lower the viscosity of the solution. In addition, the difference in syrup type also had a significant effect on the viscosity value, where syrups with higher sugar content tended to have greater viscosity. This study shows that the falling object method is effective for measuring viscosity and can be used in physicochemical analysis of various types of liquids.

Analisis Karakteristik Kimia, Fisik, dan Organoleptik Yogurt Susu Kedelai dengan Starter Bakteri Asam Laktat dan Pewarna Alami Buah Naga

Sri Wahyuna Saragih — 2026-10-23

Penelitian ini bertujuan untuk menentukan karakteristik kimia dan organoleptik yogurt susu kedelai yang diproduksi melalui fermentasi. Parameter yang dianalisis meliputi kadar air, nilai pH, keasaman titrasi, dan sifat organoleptik seperti warna, aroma, rasa, dan tekstur. Kadar air ditentukan menggunakan metode oven, pH diukur menggunakan pH meter, dan keasaman dianalisis dengan metode titrasi, sedangkan evaluasi organoleptik dilakukan oleh 20 panelis yang tidak terlatih menggunakan skala hedonik. Hasil menunjukkan bahwa yogurt susu kedelai memiliki kadar air 83,23%, nilai pH 5,6, dan keasaman titrasi 0,5%, yang menunjukkan bahwa proses fermentasi belum terjadi secara optimal, seperti yang tercermin dari kadar air yang relatif tinggi dan tingkat keasaman yang rendah. Hasil uji organoleptik menunjukkan bahwa produk tersebut diterima secara moderat oleh panelis, dengan skor tertinggi diamati pada warna dan terendah pada tekstur. Preferensi yang relatif rendah terhadap tekstur kemungkinan terkait dengan kadar air yang tinggi, yang mengakibatkan konsistensi yang kurang kental. Secara keseluruhan, kualitas yogurt susu kedelai yang dihasilkan dalam penelitian ini masih perlu ditingkatkan melalui optimasi kondisi fermentasi, seperti waktu inkubasi, konsentrasi starter, dan suhu fermentasi, untuk mendapatkan karakteristik kimia dan sensorik yang lebih baik.

Kata kunci: yogurt, kedelai, keasaman, organoleptik, fermentasi