The current condition of the usage of honorifics in the Javanese language by contemporary youth

PDF/A形式により利用可能アクセス:WWWによる東京外国語大学大学院総合国際学研究科博士 (学術) 論文 (2019年6月)博甲第273号その他のタイトルは英文要旨による参考文献: p159-163東京外国語大学 (Tokyo University of Foreign Studies)博士 (学術

ANALISIS PENGARUH INOVASI PEMBELAJARAN TEAM GAMES TOURNAMENT (TGT) TERHADAP PEMBELAJARAN DI SEKOLAH DASAR PADA ERA REVOLUSI INDUSTRI 4.0

In carrying out the learning process, there must be innovation in learning that will later support the learning process. This learning innovation is very important in learning because if there is no innovation then learning will not be interesting and seem boring. This study aims to determine how the influence of TGT (Teams Games Tournament) learning innovations on learning in elementary schools in the era of the Industrial revolution 4.0. This research uses qualitative methods, data collection by literature study, which will later take references from books, national and international journals, articles, and some of them. This learning innovation is very much needed in the learning process in elementary school because with innovation learning will seem interesting, learning will also be easily understood by students in elementary school, elementary school also definitely needs innovation because it can be seen that elementary school students are easy to get bored, and in the revolution era Industry 4.0 certainly requires learning innovation in order to adapt to existing changes

KARAKTERISTIK MINUMAN PROBIOTIK SARI JAMBU BIJI MERAH DENGAN PENAMBAHAN EKSTRAK KAYU MANIS DAN KAYU SECANG

Red guava was a potential fruit that could be used as raw material for probiotic drinks. The addition of spices such as cinnamon and sappan wood could increase the acceptance of its sensory properties as well as its functional benefits. This study aims to determine the effect of spices (cinnamon and sappan wood) and spice concentration on total lactic acid bacteria, total acid, pH and sensory properties of red guava juice probiotic drink fermented with Lactobacillus casei bacteria. The treatments were arranged in a Completely Randomized Block Design (RAKL) with two factors and three replications. The first factor was the type of spice which consists of cinnamon (J1) and sappan wood (J2). The second factor was the concentration of spices, namely 1% (K1), 2% (K2), 3% (K3), 4% (K4), and 5% (K5).The data were analyzed by comparison test and orthogonal polynomial (OP/OC) at 5% level. The results showed that the type of spice (cinnamon and sappan wood) significantly affected the total lactic acid bacteria (LAB), total lactic acid, aroma, and overall acceptance of the red-spiced guava juice probiotic drink. Spice concentration had a significant linear effect on total lactic acid bacteria (LAB), total lactic acid, pH, and aroma, quadratic effect on taste and overall acceptance of red guava juice probiotic drink. The addition of  3% cinnamon extract resulted in a red-spiced guava juice probiotic drink with the best characteristics with a total LAB of 10.93 log cfu/ml; titrable acidity of 0.49%; pH of 4.25; hedonic  taste score of 3.31 (medium like);  hedonic aroma score of 3.24 (medium like); and an overall acceptance score of 3.53 (likes). Jambu biji merah merupakan buah potensial yang dapat digunakan  sebagai bahan baku minuman probiotik.   Penambahan rempah-rempah seperti kayu manis dan kayu secang  dapat meningkatkan penerimaan sifat sensori maupun manfaat fungsionalnya.  Penelitian ini bertujuan mengetahui pengaruh jenis rempah  ( kayu manis dan kayu secang) dan  konsentrasi rempah terhadap  total bakteri asam laktat, total asam, pH dan sifat sensori  minuman probiotik sari jambu biji merah yang difermentasi dengan bakteri Lactobacillus casei.  Perlakuan  disusun dalam Rancangan Acak Kelompok Lengkap (RAKL) dengan dua faktor dan tiga ulangan.  Faktor pertama adalah jenis rempah yang terdiri dari kayu manis (J1) dan kayu secang (J2).  Faktor kedua adalah konsentrasi rempah yaitu 1% (K1), 2% (K2), 3% (K3), 4% (K4), dan 5% (K5).  Data dianalisis dengan uji lanjut perbandingan dan polinomial ortogonal (OP/OC) pada taraf 5%.  Hasil penelitian menunjukkan bahwa jenis rempah (kayu manis dan kayu secang) berpengaruh  nyata terhadap total bakteri asam laktat (BAL), total asam laktat, aroma, dan penerimaan keseluruhan minuman probiotik sari jambu biji merah berempah.  Konsentrasi rempah berpengaruh nyata secara linier terhadap total bakteri asam laktat (BAL), total asam laktat, pH, dan aroma, berpengaruh secara  kuadratik terhadap rasa dan penerimaan secara keseluruhan minuman probiotik  sari jambu biji merah .  Penambahan ekstrak kayu manis 3% menghasilkan minuman probiotik sari jambu biji merah berempah dengan karakteristik terbaik yaitu total BAL 10,93 log cfu/ml; total asam laktat 0,49%; pH 4,25; skor rasa 3,31 (agak suka); skor aroma 3,24 (agak suka); dan skor penerimaan keseluruhan 3,53 ( suka)

Upaya Guru Meningkatkan Hasil Belajar IPS Siswa Kelas 6 SDN Percobaan Cibiru Bandung Melalui Media Pembelajaran Smartphone

Penelitian ini bertujuan untuk mengetahui bagaimana upaya guru dalam meningkatkan hasil belajar IPS siswa kelas 6 SD melalui media pembelajaran smarthphone. Penelitian ini dilaksanakan di SD Negeri Percobaan Cibiru Bandung. Penelitian ini menggunakan metode penelitian kualitatif deskriptif. Teknik pengumpulan data pada penelitian ini menggunakan wawancara kepada guru dan observasi di kelas, serta mengkaji dari studi literatur dengan mencari dari artikel, jurnal, tesis, dll yang berkaitan dengan penelitian yang dilakukan. Berdasarkan hasil penelitian ini dapat simpulkan bahwa media pembelajaran smartphone efektif digunakan guna meningkatkan hasil belajar IPS siswa di kelas 6 SD Negeri Percobaan Bandung

Karakteristik Sensori, Kimia dan Fisik Pempek dari Ikan Tenggiri dan Ikan Kiter pada Berbagai Formulasi

Pempek is one of the traditional snack food from Palembang which is made from fish and very popular in Indonesia. The objective of this study was to determine the effect of the combination of barred mackerel fish and pick handle barracuda fish meat on sensory, chemical, and physical properties and to determine the best economic formulation of pempek. This study used the Completely Randomized Design with six-level treatments of a combination of barred mackerel fish and pick handle barracuda fish, respectively, 200 g-0 g (P1), 160 g-40 g (P2), 120 g-80 g (P3), 80 g-120 g (P4), 40 g-160 g (P5), and 0 g-200 g (P6). The characteristics of pempek were observed on the sensory (color, aroma, taste, texture, and overall acceptance), chemical (moisture and protein content), and physical properties (hardness, cohesiveness, springiness). The result showed that the treatment only has a significant effect on the color parameter of sensory properties. The higher amount of use of pick handle barracuda fish significantly reduced the panelist preference on color. The best formulation chosen was the combination of 40 g barred mackerel fish and 160 g pick handle barracuda with an economic total raw material cost of Rp 12.750. This formulation is recommended to produce pempek with the best quality and economic cost.Pempek is one of traditional snack food from Palembang which made from fish and very popular in Indonesia. The objective of this study was to determine the effect of the combination of barred mackerel fish and pickhandle barracuda fish meat on sensory, chemical and physical properties and to determine the best economic formulation of pempek. This study used the Completely Randomized Design with six level treatments of combination of barred mackerel fish and pickhandle barracuda fish, respectively, 200 g-0 g (P1), 160 g-40 g (P2), 120 g-80 g (P3), 80 g-120 g (P4), 40 g-160 g (P5), and 0 g-200 g (P6). The characteristics of pempek was observed on the sensory (color, aroma, taste, texture and overall acceptance), chemical (moisture and protein content), and physical properties (hardness, cohesiveness, springiness). The result showed that the treatment only has a significant effect on color parameter of sensory properties. The higher amount use of pickhandle barracuda fish significantly reduced the panelist preference on color. The best formulation chosen was the combination of 40 g barred mackerel fish and 160 g pickhandle barracuda with the economic total raw material cost Rp 12.750. This formulation is recommended to produce pempek with best quality and economic cost.   Keywords: economic, formulation, pempek, sensory propertie

Analisis Finansial Dan Sensitivitas Usaha Kecil Menengah Dodol Coklat

This research was purposed to determine financial aspects of chocolate dodol home industry. The result of investment feasibility are reasonable to continue (NPV>0, Net B/C >1,IRR> 22% discount rate and raw\u27s material (cocoa beans) as many as 10%-50% and the fuel as many as 15%-90 PP0, Net B/C >1,IRR> 22% discount rate and PP< 5 years of economical\u27s age)

Fermentabilitas Ekstrak Cincau Hijau (Premna Oblongifolia Merr) Oleh Tiga Jenis Bakteri Asam Laktat

Penelitian ini bertujuan untuk menentukan konsentrasi ekstrak cincau yang tepat dan jenis bakteri asam laktat yangdapat tumbuh pada ekstrak cincau tersebut sehingga diperoleh minuman sinbiotik ekstrak cincau dengan karakteristik terbaik. Penelitian dilakukan terhadap 9 perlakuan yang berbeda dimana perlakuan disusun secara faktorial (3 x 3) dalam rancanganacak kelompok lengkap (RAKL) dengan 3 ulangan. Faktor pertama adalah konsentrasi ekstrak cincau hijau yang terdiri daritiga taraf, yaitu 0%, 0.5%, dan 1%. Faktor kedua adalah jenis bakteri asam laktat, yaitu Lactobacilus casei, Lactobacillusacidophilus dan Lactobacillus plantarum. Data dianalisis sidik ragam untuk mengetahui ada tidaknya perbedaan antarperlakuan dan dianalisis lanjut dengan uji Beda Nyata Terkecil (BNT) pada taraf nyata 5%. Hasil penelitian menunjukkanminuman sinbiotik ekstrak cincau terbaik adalah minuman yang difermentasi oleh Lactobacillus casei pada konsentrasiekstrak cincau 0,5% yang menghasilkan nilai log total BAL sebesar 9,07 atau setara 2,3 x 109koloni/ml, nilai total asamsebesar 0,96% dan nilai pH sebesar 3,58. Namun demikian pada semua konsentrasi ekstrak cincau yang ditambahkan dandifermentasi oleh Lactobacillus casei, Lactobacillus acidophillus maupun Lactobacillus plantarum tidak menunjukkanadanya aktivitas antibakteri terhadap Bacillus cereus dan Eschericia coli yang diuji dengan metode difusi agar

Pengaruh Kompetensi Sumber Daya Manusia, Sistem Pengendalian Internal, dan Pemanfaatan Teknologi Informasi terhadap Kualitas Laporan Keuangan PT. X (Pakan Ternak)

A company's financial statements can show actual performance if the financial reports are of high quality. The purpose of this research is to determine the effect of human resource competency, internal control systems, and the use of information technology on the quality of financial statements. The population in this study were all employees of the finance department and financial statements of the PT. X (Pakan Ternak). The sample in this study were employees, namely finance and accounting staff in work PT. X (Pakan Ternak). The sampling technique used in this research is purposive sampling with the criteria of employees who have worked in companies ≥ 3 years and employees at PT. X (Pakan Ternak) division of financial management and preparation of company financial reports. The research instrument used was a questionnaire with a measuring scale technique using a Likert scale. Research proves that the variable competence of human resources and utilization of information technology has a significant effect on the quality of financial reports of PT. X (Pakan Ternak). Meanwhile, the internal control system variable has no significant effect on the quality of PT. X (Pakan Ternak). Keywords : Human Resource Competency, Internal Control Systems, Use Of Information Technology, The Quality Of Financial Statements