Difusi Inovasi Melalui Pendampingan Mgmp Matematika Smp Dalam Pembuatan Video Virtualisasi Manipulatif Konkret Untuk Pembelajaran Jarak Jauh

During the Covid-19 pandemic, teacher problems increased to maintain the effective implementation of mathematics learning. The available classical and individual concrete manipulative product innovations cannot be used in learning because learning policies during the pandemic still have to be carried out as distance learning. To overcome this problem, assistance was carried out in making videos of using concrete manipulatives to MGMP as concrete manipulative virtualization. The results of this activity show that there is an increase in the average score of the overall pre-self test competence to the post-self test. The same is true for each competency. In addition to producing video products on target, video quality is better, as well as increasing personal partners who act as actors and narrators. As a suggestion in this activity, mentoring continues to be carried out on an ongoing basis as a stage of diffusion of other innovation products and guidance for MGMP and partners of this activity can transmit to other MGMP member teachers

Physicochemical changes and sensory quality of liquid smoked milkfish nuggets

Liquid smoke method is an alternative to traditional smoking techniques, which aims to reduce polycyclic aromatic hydrocarbon (PAH) levels in the  final product by degrading cellulose, hemicellulose, and lignin during pyrolysis of wood using a high-temperature combustion process. Research in  liquid smoke is readily available in its application on raw fish product. However, less information is available in the ready-to-serve-product made of  fish. Therefore, this study aimed to determine the effects of varying types and concentrations of liquid smoke on the sensory and proximate  characteristics of milkfish nuggets, depending on the hardness, deformation, gel strength, organoleptic, and proximate testing. Parametric data  were utilized for variance analysis and Tukey’s test. Non-parametric data, such as organoleptic and hedonic data, were analyzed using the Kruskall–  Wallis test and the Mann–Whitney test. Varying types and concentrations of liquid smoke were found to significantly affect the hardness,  deformation, gel strength, and protein and carbohydrate levels, as well as the organoleptic and hedonic properties on a 9-point scale starting with 1  to 9, with 1 as very unpleasant and 9 very pleasant (p < 0.05), but had no significant effect on the moisture or fat content of the resulting milkfish  nuggets (p > 0.05). The best treatment was found to be 3 % re-distillation liquid smoke. Overall, the organoleptic and hedonic properties of milkfish  nuggets processed with filtered and double-distilled liquid smoke were acceptable to be applied. Moreover, determining the type and concentration  of liquid smoke is important consideration in the production of milkfish nugget in order to produce best physical and chemical qualities.  Furthermore, milkfish nuggets were found to contain essential amino acids and fatty acids, which can be obtained when 3 % re-distilled liquid  smoke was utilized to produce milkfish nuggets. This finding practically reveals the method and composition of milkfish nugget liquid, which was  more likely to have the highest preference for consumers and may open the opportunity for the food industry to develop more derivative products  from fish.  &nbsp