The aim of this research is to determining level of feasibility and response of students from the development of e-modules in chemistry course based on creative thinking ability using the Kvisoft Flipbook Maker on material electrolyte and non-electrolyte solution in SMA Negeri 9 Kota Bengkulu. The type of research used is R & D (Research & Development), which uses the ADDIE development model (analysis, design, development, implementation, evaluation) with the limitation of stage until implementation. The results of this research show that the chemistry-based E-Module based on creative very feasible and feasible to use with the validation results from media experts was 97.7%, material expert validation was 90.2%, readability the small group trials conducted by 9 students in class X MIPA 2 was 97.04% and student responses in the large group trial conducted by 25 students in class X MIPA 1 was 86.4% (very feasible category). This shows that e-modules in chemistry course based on the ability to think creatively by using the kvisoft flipbook maker are very suitable to be used in the learning process

The aims of this study were to determine the potential of Malaysian leaf extract (chromolaena odorata) as a natural preservative for fish in an effort to avoid the use of formalin which is harmful to health. The extract used as a preservative comes from natural ingredients, namely Malaysian leaves which are extracted using pure water. Fish was soaked with Malaysian leaf extract using various concentrations of 10%, 20%, 30%, and 40% for 1 hour, 2 hours, 3 hours, and 4 hours. The extract potential was seen from the results of the Total Volatile Base (TVB) test, which showed the freshness of the fish which could still be consumed after 12 hours, 18 hours 24 hours, 48 hours, and 72 hours intervals. Organoleptic test was carried out by looking at the color, aroma and texture of the fish immersed in the extract. The results showed that from the organoleptic test, it was found that the observation at 18 hours the fish began to experience deterioration in quality, while the chemical test results by measuring the TVB levels obtained that the Malaysian leaf extract can function as a fish preservative, with an optimum concentration of 40% and the optimum soaking time for 1 hour with an 18 hours observation time interval, where the TVB value is still below the allowable threshold for fish to be consumed, namely 29.1345% N. The threshold for fish is still fit for consumption if the TVB value is below 30% N.