Analisis efektivitas penerapan pembelajaran daring pada masa pandemi di SMPN 1 PPU

Main Article Content

Muhammad Sofyan Idris
Surmiati
Darmansyah

Abstract

Online learning is one of the main options in carrying out learning during the
COVID-19 outbreak period which is a recommendation from the government
not to do face-to-face. This condition makes SMP Negeri 1 PPU choose google
classroom in conducting online learning. Google classroom is one of the online
learning media that suits the needs of online learning today. This research aims
to find out the effectiveness of online learning in SMP Negeri 1 PPU during the
pandemic using Classroom, the results of the analysis will be used as a
consideration in choosing an effective online learning media.This research is
included in quantitative research that requires information based on data
obtained through data collection through observations and questionnaires
shared with respondents. The results of this study state that online learning
using google classroom used today is effective. Google classroom is said to be effective because this application is very suitable for teachers in doing learning
and has supporting features in online learning.The use of this application is very
easy to learn and understand, save in the use of internet quotas and the use of
this application may still be used in normal conditions. From the results of
research on the effectiveness of online learning using google classroom is very
effective. It is expected to continue to improve online learning during the
COVID-19 pandemic by coordinating between teachers and principals. 

Article Details

How to Cite
Idris, M. S. ., Surmiati, & Darmansyah. (2022). Analisis efektivitas penerapan pembelajaran daring pada masa pandemi di SMPN 1 PPU. Humantech : Jurnal Ilmiah Multidisiplin Indonesia, 2(Spesial Issues 3), 697–709. https://doi.org/10.32670/ht.v2iSpesial Issues 3.1503
Section
Articles

References

Nadiem Anwar Makarim, "Surat Edaran Nomor 3 Tahun 2020 Tentang Pencegahan

COVID-19 pada satuan pendidikan," Mendikbud, 2020.

I Gusti Bagus Wiratama Putra, "analisis risiko pada implementasi perangkat lunak di

lingkungan pemerintahan dengan menggunakan framework iso 31000:2009," 2015.

Abdul Kadir, Pengenalan Sistem Informasi Edisi Revisi, II ed., Dewi H, Ed. Yogyakarta,

Yogyakarta: Penerbit ANDI, 2014.

Afrianti and Wahuni Eka, "Penerapan google classroom dalam pembelajaran akuntansi,"

Januari 2018.

Nova Sulasmianti, "Kelas maya dengan google classroom dalam pembelajaran bahasa

indonesia," Jurnal Batra, vol. 5, pp. 253-258, Desember 2019.

Ike Yustanti and Dian Novita, "Pemanfaatan e-learning bagi para pendidik di era digital

0," pp. 338-346, Januari 2019.

Pepen Permana, "Efektifitas penerapan learning management system (lms) dalam

meningkatkan kemampuan menulis mahasiswa bahasa jerman," Allemania, pp.

-151, 2013.

Rosmita, "Efektivitas pembelajaran daring (studi kasus hasil belajar mata pelajaran

ekonomi kelas X IPS," pp. 8-10, Dec. 2020.

Wandah Wibawanto, S.Sn., M.Ds, Desain dan pemrograman multimedia pembelajaran

interaktif. Jember, jawa timur: Penerbit Cerdas Ulet Kreatif, 2017.

Aldy Maulana Syuhada, "Kajian perbandingan cobit 5 dengan cobit 2019 sebagai

framework audit tata kelola teknologi informasi," Jurnal Ilmiah Indonesia, vol. 6,

pp. 30-39, Januari 2021.

Husniati, H., Sari, M. Y., & Sari, A. (2021). Kajian: karakterisasi senyawa aktif asam

klorogenat dalam kopi robusta sebagai antioksidan. Majalah TEGI, 12(2), 34-39.

Sari, M. Y., Suhartati, T., & Husniati, H. (2019). Analisis senyawa asam klorogenat dalam

biji kopi robusta (coffea canephora) menggunakan HPLC. Analit: Analytical and

Environmental Chemistry, 4(2), 86-93.

Handayani, R., & Muchlis, F. (2021). Manfaat asam klorogenat dari biji kopi (coffea)

sebagai bahan baku kosmetik. Fitofarmaka: Jurnal Ilmiah Farmasi, 11(1), 43-5.

Dewajanti, A. M. (2019). Peranan asam klorogenat tanaman kopi terhadap penurunan

kadar asam urat dan beban oksidatif. Jurnal Kedokteran Meditek, 25(1), 46-51.

Hečimović, I., Belščak-Cvitanović, A., Horžić, D., & Komes, D. (2011). Comparative

study of polyphenols and caffeine in different coffee varieties affected by the degree

of roasting. Food chemistry, 129(3), 991-1000.

Tsai, C. F., & Jioe, I. P. J. (2021). The analysis of chlorogenic acid and caffeine content

and its correlation with coffee bean color under different roasting degree and

sources of coffee (coffea arabica typica). Processes, 9(11), 2040.

Narko, T., Wibowo, M. S., Damayanti, S., & Wibowo, I. (2020). Effect of kombucha

culture on caffeine and chlorogenic acid content in fermentation of robusta green

coffee beans (Coffea canephora L.). receptor, 13(2), 1181-1186.

da Silveira, J. S., Durand, N., Lacour, S., Belleville, M. P., Perez, A., Loiseau, G., &

Dornier, M. (2019). Solid-state fermentation as a sustainable method for coffee pulp

treatment and production of an extract rich in chlorogenic acids. Food and

Bioproducts Processing, 115, 175-184.

Mills, C. E., Oruna-Concha, M. J., Mottram, D. S., Gibson, G. R., & Spencer, J. P. (2013).

The effect of processing on chlorogenic acid content of commercially available

coffee. Food Chemistry, 141(4), 3335-3340.

Purwoko, T., Suranto, S., Setyaningsih, R., & Marliyana, S. D. (2022). Chlorogenic acid

and caffeine content of fermented robusta bean. Biodiversitas Journal of Biological

Diversity, 23(2).