Pengaruh Penerapan Muatan Lokal Ilmu Gizi Berbasis Makanan Khas Daerah Gorontalo terhadap Perilaku Gizi Siswa Smu di Kota Gorontalo

Pendidikan muatan lokal ilmu gizi berbasis makanan khas daerah Gorontalo ditujukan untuk meningkatkan pengetahuan dan pemahaman siswa tentang gizi dan kesehatan. Tujuan penelitian adalah mengetahui perilaku siswa, pengaruh materi dan metode pada perilaku siswa, perbedaan perilaku siswa yang menerapkan mulok dan tidak menerapkan. Jenis penelitian adalah survei analitik dengan desain cross sectional study. Sampel adalah seluruh siswa kelas sebelas, yaitu 34 dan 39 siswa. Hasil penelitian menunjukan terdapat hubungan antara materi dengan pengetahuan dan sikap, p=0,000 dan p=0,031<0,05. Materi dengan tindakan tidak menunjukkan hubungan, p=0,790. Tidak terdapat hubungan antara metode mengajar dengan pengetahuan dan tindakan, p=0,183 dan p=0,217. Metode dengan sikap menunjukan hubungan, p=0,037. Tidak terdapat perbedaan antara pengetahuan dan sikap, p=0,817 dan p=0,733. Untuk tindakan menunjukan perbedaan yang bermakna, p=0,044. Kesimpulannya adalah tidak terdapat perbedaan yang bermakna antara pengetahuan dan sikap siswa SMA yang menerapkan mulok ilmu gizi berbasis makanan khas daerah Gorontalo dan yang tidak menerapkan sedangkan untuk praktik/ tindakan menunjukan perbedaan yang bermakna

PENGARUH POLA ASUH ORANG TUA TERHADAP KECERDASAN SPIRITUAL ANAK DI LINGKUNGAN ST. YOHANES PEMANDI PAROKI ST.FRANSISKUS DE SALES

The reason this research was conducted was to examine parental parenting patterns and their impact on the spiritual intelligence of children in the St. John the Bath. The method used in this research is a qualitative method with a description approach. The data analysis technique in this qualitative research is using data collection, data reduction, and display and data verifying techniques. The research results show that parents in the St. Yohanes Pemandi has not provided a good parenting style to the children. For this reason, parents need to make the home the first place for spiritual education so that children can grow in their spiritual life in the family and have an influence on other people in life in society

PENGARUH POLA ASUH ORANG TUA TERHADAP KECERDASAN SPIRITUAL ANAK DI LINGKUNGAN ST. YOHANES PEMANDI PAROKI ST.FRANSISKUS DE SALES

The reason this research was conducted was to examine parental parenting patterns and their impact on the spiritual intelligence of children in the St. John the Bath. The method used in this research is a qualitative method with a description approach. The data analysis technique in this qualitative research is using data collection, data reduction, and display and data verifying techniques. The research results show that parents in the St. Yohanes Pemandi has not provided a good parenting style to the children. For this reason, parents need to make the home the first place for spiritual education so that children can grow in their spiritual life in the family and have an influence on other people in life in society

Pengaruh Dana Alokasi Umum (DAU) dan Pendapatan Asli Daerah (PAD) terhadap Belanja Modal dan Kemandirian Keuangan Daerah Provinsi Sulawesi Tenggara

The aim of this study was to determine: 1) the effect of DAU on capital expenses; 2)the effect of PAD on capital axpenses; 3) the effect of DAU on the independence of localfinance, 4) the effect of PAD on the independence of local finance. 5) the effect of CapitalExpenses on the independence of local finance.Data were collected by conducting a surveyand were examined with the multiple linear regression analysis using the SPSS program.Results of the study showed that the value ratio of the local financial independence ofSoutheast Sulawesi in the period from 2003 to 2015 was still categorized as low. Result ofpartial regression analysis indicated that for the first equation only DAU had positive andsignificant effect on capital expenses, whereas for the second equation both PAD and capitalexpenses variables had positive and significant effect on the local financial independence.Simultaneously, the first equation showed that DAU and PAD had positive and significanteffect on capital expenses, and so was the second equation, which showed that DAU, PAD,and capital expenses had positive and significant effect on the local financial independence.The study recommended that the local goverment continues its effort to reduce its bigreliance on DAU (general allocation budget)

THE EFFECT OF COSURFACTANT IN CO2 ABSORPTION IN WATER – IN – OIL EMULSION

Carbon dioxide is one of the main concern in the environment when it comes to energy usage of fuel, even the fuel is coming from natural gas sources. Apart from endangered the environment, carbon dioxide also affects the caloric value of the natural gas itself. The presence of carbon dioxide as contaminants is a nuisance for oil and gas industry as its capability of forming corrosion in pipeline, thus its removal is vital for this industry. The absorption of carbon dioxide in emulsions would be an effective method to prevent corrosion. This study focused on the effects of cosurfactant, complementing 1,2-dioleoyl-sn-glycero-3-phosphocholine (DOPC) with surfactant which is sorbitan oleate (SPAN 80), on the stability of water-in-oil (W/O) emulsion. This study also investigates the use of blended amines which are methyldiethanolamine (MDEA)/2-amino-2-methyl-1-propanol (AMP) and MDEA as aqueous phase. A modified rotating disk contactor (RDC) was used in absorption process and gas chromatography (GC) was used to determine the amount of the CO2 absorbed. Analysis of carbon dioxide absorption through emulsion indicates that different cosurfactant may change the absorption mechanism

Efficient FPGA implementation of high-throughput mixed radix multipath delay commutator FFT processor for MIMO-OFDM

This article presents and evaluates pipelined architecture designs for an improved high-frequency Fast Fourier Transform (FFT) processor implemented on Field Programmable Gate Arrays (FPGA) for Multiple Input Multiple Output Orthogonal Frequency Division Multiplexing (MIMO-OFDM). The architecture presented is a Mixed-Radix Multipath Delay Commutator. The presented parallel architecture utilizes fewer hardware resources compared to Radix-2 architecture, while maintaining simple control and butterfly structures inherent to Radix-2 implementations. The high-frequency design presented allows enhancing system throughput without requiring additional parallel data paths common in other current approaches, the presented design can process two and four independent data streams in parallel and is suitable for scaling to any power of two FFT size N. FPGA implementation of the architecture demonstrated significant resource efficiency and high-throughput in comparison to relevant current approaches within literature. The proposed architecture designs were realized with Xilinx System Generator (XSG) and evaluated on both Virtex-5 and Virtex-7 FPGA devices. Post place and route results demonstrated maximum frequency values over 400 MHz and 470 MHz for Virtex-5 and Virtex-7 FPGA devices respectively

Organoleptic Characteristics and Chemicals Ilabulo Catfish Fortification

Diversification of traditional food ilabulo made from raw catfish (Pangasius sp.) has the potential to be developed in Gorontalo province to substitute chicken viscera. The research aimed to make ilabulo substitute the raw material of chicken viscera with the catfish fortified Kappaphycus alvarezii seaweed and catfish bone meal and to determine the organoleptic and chemical characteristics of ilabulo catfish fortification. Fortified treatment is K. alvarezii  and catfish bone (5 dan 10% ),  B (10 and 15%) and  C (15 dan 20%). The organoleptic analysis used a hedonic scale of favorite criteria on the appearance, texture, color, flavor, and taste. The results of organoleptic analysis continued with Bayes test. The chemical analysis used the Association of Official Analytical Chemist method. The result of the hedonic characteristic of ilabulo catfish fortification was on the appearance  neutral criteria – like (5.53–7.03), texture neutral criteria – rather like (5.8–7.1), aroma rather like (6.3–6.73), color neutral – like (6.1–7.03) and taste (6.07–6.53) neutral criteria – rather like. The result of Bayes test obtained by a texture of importance value 5, appearance importance value 5, aroma of importance value 4, color of interest value 3 and taste of importance value 2. Characteristic of ilabulo culture of selected fortified catfish that was the fortification of K. alvarezii seaweed 15% and catfish  bone flour (20%) (fortification C) obtained by water content 56.46%, ash 11.54%, protein 7.78%, fat 8.91%, coarse fiber 0.61%, carbohydrate 22.07% and calcium 0.315 %

Organoleptic Characteristics and Chemicals Ilabulo Catfish Fortification

Diversification of traditional food ilabulo made from raw catfish (Pangasius sp.) has the potential to be developed in Gorontalo province to substitute chicken viscera. The research aimed to make ilabulo substitute the raw material of chicken viscera with the catfish fortified Kappaphycus alvarezii seaweed and catfish bone meal and to determine the organoleptic and chemical characteristics of ilabulo catfish fortification. Fortified treatment is K. alvarezii  and catfish bone (5 dan 10% ),  B (10 and 15%) and  C (15 dan 20%). The organoleptic analysis used a hedonic scale of favorite criteria on the appearance, texture, color, flavor, and taste. The results of organoleptic analysis continued with Bayes test. The chemical analysis used the Association of Official Analytical Chemist method. The result of the hedonic characteristic of ilabulo catfish fortification was on the appearance  neutral criteria – like (5.53–7.03), texture neutral criteria – rather like (5.8–7.1), aroma rather like (6.3–6.73), color neutral – like (6.1–7.03) and taste (6.07–6.53) neutral criteria – rather like. The result of Bayes test obtained by a texture of importance value 5, appearance importance value 5, aroma of importance value 4, color of interest value 3 and taste of importance value 2. Characteristic of ilabulo culture of selected fortified catfish that was the fortification of K. alvarezii seaweed 15% and catfish  bone flour (20%) (fortification C) obtained by water content 56.46%, ash 11.54%, protein 7.78%, fat 8.91%, coarse fiber 0.61%, carbohydrate 22.07% and calcium 0.315 %

The influence of dry-blending operational parameters on homogeneity of milk formula powder

Powdered milk formula is generally manufactured using dry blending/mixing process to homogeneously mix the powdered ingredients, especially in low rate self-sufficient milk producing countries. Mixing can be influenced by several factors: particle size, rotation speed, equipment configuration, mixing volume, mixing angle and the cohesiveness of the material. In this project, the effects of operational parameters and feed preparation in a convective batch ribbon powder mixer are investigated. Whole milk powder, skimmed milk powder, whey protein 45%, maltodextrin, lactose, zinc oxide and ascorbic acid powders were used for the mixing study and the formulation was based on standard infant formula in the market. Four typical infant formulae are prepared. Operational parameters of the mixer are filling level (60, 80 and 100%) and mixing time (5, 10, 15, 20 and 25 min). Chemical tests were done to ensure that the nutrients are uniformly distributed throughout the mixing batch. The results have shown that the mixing time is affected by the filling level. A better mixing can be obtained at lower filling level (60% for 10-15 min mixing time). Besides, the results also showedthat powders with smaller particle size (skimmed milk powder, 75.02 μm), cohesive particle and round particle surface produced a better mixing performance. Thus, findings from this work can significantly contribute in comprehending the mixing process, the effects of the raw materials characteristics and furthermore in developing efficient mixing