Neneng Windayani

Disaster mitigation education in vocational high schools requires learning approaches that connect scientific knowledge, vocational competencies, collaborative skills, and decision-making. This study examines the implementation of Project-Based Learning (PjBL) integrated with Science, Technology, Engineering, Arts, and Mathematics (STEAM) and role-playing in disaster mitigation learning within the IPAS Project at SMKN 3 Bandung. A qualitative descriptive design was employed involving one teacher and seven students selected purposively based on their active participation throughout the learning activities. Data were collected through classroom observations, semi-structured interviews, and document analysis of teaching modules, worksheets, drama scripts, props, portfolios, photographs, videos, and peer assessments. Data were analyzed thematically and validated through source and methodological triangulation. The findings show that learning progressed through problem identification, project planning, task organization, rehearsal monitoring, simulation performance, and evaluation and reflection. Science was the most prominent STEAM component, particularly in explaining disaster causes, impacts, and mitigation strategies. Technology supported information retrieval and communication, while arts were manifested through script development and performance. Engineering and mathematics were less explicitly integrated, primarily appearing in property management, spatial planning, and time allocation, without systematic design testing or quantitative measurement. The approach promoted student engagement, communication, collaboration, and disaster literacy. However, implementation was constrained by limited instructional time, differences in student confidence, and uneven participation. Strengthening engineering scaffolding, quantitative data use, explicit STEAM assessment rubrics, and individual accountability is therefore recommended.

The growing interest in natural products as a source of bioactive compounds has led to the exploration of medicinal plants for their therapeutic potentials. Indonesia, with its rich biodiversity, is home to numerous medicinal plants, many of which have yet to be fully explored for their pharmacological activity. This research investigates the molecular docking of bioactive compounds derived from Indonesian medicinal plants to assess their potential interactions with various therapeutic targets. The primary objective of this study was to evaluate the binding affinities and interactions of these compounds with proteins involved in diseases such as cancer and microbial infections. Using molecular docking simulations, a range of bioactive compounds were tested for their binding potential against selected targets. The findings revealed several promising compounds with high binding affinity and stability, indicating their potential as lead candidates for drug development. This computational study highlights the significant therapeutic potential of Indonesian medicinal plants and provides a foundation for further in vitro and in vivo evaluations. The results suggest that these natural products could contribute to the development of novel pharmacological agents, particularly in the fight against cancer and infections.

The demand for halal-certified products is increasing globally, particularly in the food industry, where gelatin—a key ingredient in numerous products—often comes from animal sources, raising concerns for halal dietary compliance. This research focuses on developing plant-based alternatives to gelatin, specifically designed to meet halal certification standards. The primary objective of this study is to explore the chemical engineering processes involved in producing gelatin alternatives from plant-based sources, ensuring they meet the physical, chemical, and sensory properties required for food applications. Using a combination of plant-based polysaccharides, such as agar, carrageenan, and pectin, this study employs extraction, hydrolysis, and gelling techniques to develop suitable alternatives. The research utilizes a systematic approach, including experimental trials, chemical analyses, and sensory evaluations, to assess the functional and sensory qualities of the plant-based gelatin alternatives. Results indicate that certain plant-derived alternatives exhibit comparable gelling, stability, and texture to traditional gelatin, while also adhering to halal certification requirements. The study concludes that plant-based gelatin alternatives offer a promising, sustainable solution for the halal food industry, with potential applications in a wide range of products such as confectionery, dairy, and pharmaceuticals. These findings provide valuable insights into the development of halal-compliant, plant-based food ingredients, contributing to both innovation and sustainability in the food industry.

This study aims to investigate the enhancement of students’ cognitive learning outcomes through the integration of Nearpod-assisted Problem-Based Learning (PBL) in carboxylic acid material, as well as to describe students’ activities, their ability to complete worksheets, and their responses to the use of this media. This study employed a pre-experimental method with a one-group pretest-posttest design and involved 48 fourth-semester students in the Organic Chemistry II course. The results indicate that learning activities were carried out very well (88.76%), students’ ability to complete worksheets was also high (average score: 88), and cognitive learning outcomes improved moderately (N-Gain: 0.63), with the highest achievement at the analysis level (C4). A total of 98.3% of students responded positively to the use of Nearpod in learning. These findings indicate that integrating the PBL model and Nearpod is an innovative and effective approach to enhancing cognitive learning outcomes, active participation, conceptual understanding, and higher-order thinking skills while highlighting its potential to improve the quality of chemistry education, particularly on abstract topics.

This Chapter explores how leather products can meet halal standards. It serves as a guide for industry professionals to ensure halal compliance from sourcing raw materials to final processing and certification, addressing the increasing global demand for halal products. The chapter specifically examines halal standards in Indonesia, which prohibits leather from dogs and pigs and mandates that products remain free from haram contamination. It discusses halal-compliant processing methods, focusing on permissible tanning techniques and the use of additives that do not contain haram substances. An overview of halal certification procedures is provided, detailing compliance criteria and the role of certifying bodies in verifying halal status. The chapter acknowledges challenges such as sourcing halal materials, production costs, and contamination risks, offering practical solutions for manufacturers. Ultimately, it aims to equip businesses with the knowledge needed to meet halal standards, ensuring consumer trust and enhancing market competitiveness.

This study examines the development and impact of project-based chemistry learning using a STREAM approach that incorporates halal values through a bibliometric analysis. The main issue addressed is the limited integration of halal values in chemistry education, which reduces its relevance for students, as well as the lack of innovative approaches to enhance student engagement and creativity. The study employs bibliometric analysis based on metadata from Publish or Perish, mapped using VOSviewer. Data were collected from Google Scholar over the past decade. The analysis results indicate that while the number of publications fluctuates, there has been a rising trend in research on this topic in recent years. Data visualization identifies several main clusters that illustrate relationships between related concepts. The integration of halal values in chemistry learning through a STREAM approach has been shown to enhance student motivation and engagement while fostering creativity. However, this research is limited by its reliance solely on Google Scholar as a data source and the absence of empirical classroom analysis. Future studies are recommended to conduct direct research in learning environments and expand data sources to obtain a more comprehensive understanding.

This study aims to analyze the relationship between science literacy, critical thinking skills, and students' self-awareness in learning about environmental pollution. The research method used is a quasi-experiment involving 32 seventh-grade students as respondents. Data were collected through a problem-based test consisting of 20 multiple-choice questions to measure science literacy and critical thinking skills, as well as a Likert scale questionnaire to evaluate self-awareness. Data analysis was performed using multiple regression techniques. The results of the study show that science literacy and critical thinking skills have a positive and significant relationship with students' self-awareness. The better the students' science literacy and critical thinking skills, the higher their self-awareness, especially in understanding and addressing environmental issues. The conclusion of this study is that improving science literacy and critical thinking skills significantly enhances students' self-awareness, which is an important element in issue-based environmental learning. This research provides insights for educators to integrate science literacy and critical thinking skills into relevant and contextual learning strategies. This effort is expected to create a generation of students who are more aware of their roles and responsibilities in preserving the environment.

Kefir fermentation has been extensively studied because of its potential to develop novel functional drinks and its various biological activity. This study investigates the comparative fermentation kinetics of milk kefir and white rice kefir at low temperatures, addressing a gap in current research. Utilizing a comprehensive research methodology, including sample preparation, fermentation processes, and various analyses, the study explores the distinct patterns observed in the fermentation kinetics, physicochemical properties, and microbiological characteristics of both kefir types. The results highlight significant differences influenced by low temperatures, emphasizing the need to consider specific attributes for each kefir type in low-temperature fermentation. The findings contribute novel insights into optimizing fermentation conditions and enhancing product quality. The results offer additional perspectives on the influence of fermentation temperature on microbial dynamics, physicochemical properties, and health-related aspects in various fermented products. This study advances our understanding of kefir fermentation, providing valuable implications for the production of high-quality and functional beverages.

Food and drink are basic human needs that must be met every day. In Islam, the food and drink consumed must not only be halal (permissible), but also must be thayyib (good and beneficial). The introduction of the concept of thayyiban halal food has become an important element that has penetrated people's mindset. In an educational context, an understanding of this concept is very important to instill from an early age. This research aims to investigate the halal literacy profile of students in concept of halal food and thayyib in primary schools. A survey method with field observation was used to collect data from 40 students in grades 4, 5 and 6 at Beribu Foundation Elementary School. Data was collected through halal literacy questionnaires and interviews to gain in-depth understanding. Data analysis uses a descriptive approach to provide a clear picture of students' understanding of the concept. The research results show that there are variations in students' understanding, where most are close to correct understanding while others require deeper understanding. This research makes an important contribution in understanding the halal literacy profile of students at the elementary school level and can be a basis for developing better education in the concept of halal food and thayyib in the future.

Artikel ini membahas isu-isu dan permasalahan terkait produk halal di lingkungan sekolah, dengan fokus pada integrasi produk halal, kesadaran siswa, dan aksesibilitas produk halal. Dalam konteks pendidikan sekolah, tantangan utama meliputi kebutuhan akan pendekatan holistik dalam menyediakan produk halal, kebijakan yang jelas terkait produk halal, serta pemahaman yang mendalam terhadap konsep produk halal. Ketersediaan dan aksesibilitas produk halal yang memadai di lingkungan sekolah juga menjadi fokus penting dalam menciptakan lingkungan sekolah yang inklusif bagi siswa Muslim. Dengan pemahaman yang holistik dan kesadaran yang ditingkatkan, diharapkan lingkungan sekolah dapat mendukung kebutuhan keagamaan siswa secara lebih efektif. Metodologi penelitian ini didasarkan pada analisis literatur sistematis dari sumber-sumber terkemuka, yang kemudian disintesis untuk menyajikan gambaran menyeluruh tentang isu produk halal di sekolah. Dengan demikian, artikel ini memberikan wawasan yang komprehensif mengenai isu-isu produk halal di lingkungan pendidikan sekolah.