Tingkat Keterampilan Komunikasi Intrapersonal Siswa Kelas X IPS SMA Negeri 2 Baubau

Keterampilan komunikasi intrapersonal dipandang sangat penting bagi seorang siswa dimana komunikasi intrapersonal merupakan bentuk komunikasi yang terjadi dalam diri seseorang mengenai berbagai kejadian-kejadian hidup yang meliputi aktivitas menerima informasi, mengolah, menyimpan dan menghasilkan kembali yang dapat dikenali dari perasaan, pemikiran, nilai-nilai prinsip yang dipegang, kegiatan mengkhayal dan sebagainya. Sehingga tujuan dari penelitian ini untuk mengetahui sejauh mana kemampuan komunikasi intrapersonal yang dimiliki oleh siswa SMA Negeri 2 Baubau sebagai kompetensi yang sangat diperlukan untuk mengintrospeksi diri serta adanya kecenderungan siswa yang sulit menyadari kekeliruan yang dilakukan di lingkungan sekolah. Pendekatan yang digunakan adalah kuantitatif deskriptif dengan metode survey pada 85 orang siswa kelas X IPS SMA Negeri 2 Baubau. Hasil penelitian menunjukan adanya tingkat keterampilan komunikasi intrapersonal siswa berdasarkan aspek monolog, aspek komunikasi lisan, dan aspek komunikasi tulisan yaitu dengan rincian kategori rendah terdapat 12 siswa (14,12 %), kategori sedang terdapat 62 siswa (72,94 %), dan kategori tinggi terdapat 11 siswa (12,94 %). Dengan demikian rata-rata keterampilan komunikasi intrapersonal siswa kelas X IPS SMA Negeri 2 Baubau masih berada pada kategori sedang

The Quality Evaluation of Smoke Flavored Catfish (Cryptopterus Bicirchis) Compared to Traditionally Smoked Fish During Storage

The research aimed to compare the quality of smoke flavored to the traditionally smokedcatfish smoked catfish (Cryptopterus bicirchis). The research was using experimental methodand composed as a randomized block design. There were two smoking methods, those weretraditionally hot smoking and liquid smoking. The liquid smoke used for soaking the fish wasvaried to crude liquid smoke and redistilled liquid smoke. The quality of the smoked fishproducts were evaluated for the value of sensory, water content, value of pH, content of totalacid, content of total phenol, and TPC. The result showed that the quality of all smoke catfishproduct could be stored for 30 days at room temperature. At the first day before storage, thevalue of the appearance was 8,8, the value of the odor was 8,7, the value of the flavor was 8,8,and the value of the texture was 8,8. The chemical characteristic showed that the content ofmoisture was 14.38 %, the pH value was 6.7, content of the total acids was 3.75%, content of thetotal phenols was 0.97 ppm, and the TPC was 3.65 cfu/g. However, up to the end of the storage,the ptoduct of traditionally smoked catfish was indicating the highest quality, showed by thehighest sensory value of the product at the end of storage. The value of the appearance was 6,8(the surface appearance was intact, tidy, the color was getting dim), the value of the odor was 7,1(the specific smell of smoke started dwindling and bad odor compounds started to smell), thevalue of the flavor was 6,6 (the savory flavor and the specific flavor started dwindling, bad flavorcompounds started to taste), and the value of the texture was 6,8 (the texture started fragile andsomewhat moist)

Application of Liquid Smoke for Smoke Flavored Fish (Cryptopterus Bicirchis) Processing

The research was aimed to determine the good kinds of firewood as smoke liquid material for producing smoke flavored catfish (Cryproterus bicirchis) mostly preferred by consumers. The method used was experimental and composed as completely randomized design (CRD). The treatments were the used of different liquid smoke to produce smoke flavored catfish. The liquid smoke was pyrolyzed from different kinds of firewood, namely: laban wood (Vitex pubescens), rubber wood (Hevea Brasiliensis), coconut shell (Cocos nucifera), and coconut fibers. The smoke flavored catfish produced were evaluated for the consumer preference assessed by hedonic test and the characteristic of physico- assessed for the content of moisture, total acid and total fenol, and the value of pH. The results showed that the best kind of firewood used for smoke material of liquid smoke was distilled laban wood because it had the highest score of aroma 7.7, existence 7.7, flavor 7.5, and texture 7.6 but not significantly different to those exposed on coconut shell. It was containing 0.8 ppm of total phenols, 0.4 % of total acid and pH value 6.2. Thus, the diminishing availability of laban wood in the nature could be replaced by the coconut shell as a biomass of agricultural waste

Anomaly-free constraints in neutrino seesaw models

The implementation of seesaw mechanisms to give mass to neutrinos in the presence of an anomaly-free U(1)_X gauge symmetry is discussed in the context of minimal extensions of the standard model. It is shown that type-I and type-III seesaw mechanisms cannot be simultaneously implemented with an anomaly-free local U(1)_X, unless the symmetry is a replica of the well-known hypercharge. For combined type-I/II or type-III/II seesaw models it is always possible to find nontrivial anomaly-free charge assignments, which are however tightly constrained, if the new neutral gauge boson is kinematically accessible at LHC. The discovery of the latter and the measurement of its decays into third-generation quarks, as well as its mixing with the standard Z boson, would allow one to discriminate among different seesaw realizations.Comment: 5 pages, 3 figures; final version to appear in Phys. Rev.