Konsep Pengendalian Mutu Pada Pembuatan Permen Jelly Nenas (Ananas Comosus L.)

In the process of processing jelly candy pineapple requires supervision related to food safety and quality assurance. food quality control is one way to get safe and healthy products according to panelists' requests. The aim is to determine the effect of gelling agent on jelly pineapple candy products, to determine the process of making jelly pineapple candy by applying the concept of quality control, and knowing the level of product preference and quality from organoleptic testing. The method used is quantitative qualitative descriptive where the results of the analysis obtained will be described. The results obtained are gelatin is the best gelling agent in making pineapple jelly candy products. Control control point in the manufacture of jelly pineapple candy is the selection of raw materials, standard weighing material, processing temperature, and drying. The results of chemical analysis of pineapple jelly candy for water content of 15.30%, ash content 0.89%, protein content 1.49%, carbohydrate 82.03%, crude fat 0.79%, fiber 1.25%, and vit C 13.10 mg / 100 g sample. Microbiological analysis, there are 1.3x10-3 colonies / g and E.coli bacteria analysis is <3 APM / g. The results of organoleptic analysis from the level of preference of panelists in pineapple candy are rather like the color, aroma, taste, while liking the texture. The hedonic quality test for pineapple candy is rather not bright yellow in color, chewy and elastic in texture, slightly pineapple-flavored, and sweet. The results of chemical and microbiological analysis are in accordance with SNI for jelly candy, while organoleptic tests require modification to get the best product according to consumer demand

Beberapa Faktor Yang Berhubunngan Dengan Pengetahuan Tentang Pubertas Pada Remaja Perempuan Tingkat SMP di Kecamatan Tembalang Semarang 2007

Bagi remaja putri, proses kematangan seksual ditandai dengan datangnya menstruasi pertama ( Menarche ) yang menunjukkan bahwa hormon – hormon seksual seorang anak perempuan mulai aktif atau berfungsi. Masa pubertas terjadi antara umur 11 – 15 tahun, dimana anak masih dalam tingkat pendidikan yang pertama yaitu SMP. Di Kecamatan Tembalang penduduk terbanyak setelah balita adalah remaja, dimana Kecamatan Tembalang termasuk daerah yang dekat dengan tengah kota. Sehingga memungkinkan budaya termasuk perilaku seks yang tidak sehat dari luar akan masuk dengan pesat, maka dikhawatirkan dapat berpengaruh terhadap gaya hidup remaja. Tujuan penelitian ini untuk mengetahui hubungan antara umur, ketersediaan sarana dan sumber informasi dengan pengetahuan tentang pubertas pada remaja perempuan di SMP Kecamatan Tembalang Semarang. Jenis penelitian ini adalah Explanatory dengan metode deskriptif kuantitatif dan pendekatan yang digunakan adalah cross sectional. Populasinya seluruh SMP di Kecamatan Tembalang. Jumlah sampel masing – masing SMP adalah SMP 17 sebanyak 73 responden, SMP 33 sebanyak 77 responden dan SMP Sepuluh November 2 sebanyak 54 responden. Pengambilan sampel dengan menggunakan teknik Simple Random Sampling, untuk menguji hubungan digunakan Uji Pearson Peroduct Moment dan Uji Rank Spearmen. Berdasarkan uji statistik diperoleh hasil ada hubungan pada variabel umur dan ketesediaan sarana informasi dengan pengetahuan tentang pubertas, dengan tingkat hubungan sangat lemah. Ada hubungan antara sumber infomasi dengan pengetahuan tentang pubertas, dengan tingkat hubungan lemah. Sebagian responden dapat menjawab dengan benar pertanyaan pengetahuan yang diberikan. Perlu menyediakan dan memperkenalkan sarana pelayanan kesehatan reproduksi remaja untuk memberikan konsultasi kepada remaja tentang perubahan yang terjadi pada masa pubertas dan perlu diberikan penyuluhan tentang kesehatan reproduksi ( khususnya tentang pubertas ) pada teman sebayanya melalui organisasi masyarakat

Peran Pelatihan dengan Mediasi Kesesuaian Pekerjaan, Pembelajaran, dan Keterlibatan Kerja Terhadap Kinerja Pegawai Pemerintah Kota Madiun

In this study we investigate how training affects job performance. We propose the multiple mediator model as a mediating mechanism that transmits the positive effects of training on job performance. The aim of this study was to examine the degree of direct and indirect relationship between training and job performance, as well as to understand the mediating role of person job fit, learning from training and work engagement. The hypothesis was tested on a sample of 225 government officer using a regression test using Baron Kenny's Causal Step method. The results showed a direct relationship between training and performance. The results of the study found that person job fit and work engagement partially mediate the relationship between training and performance. The findings of this study provide useful information for policy makers to improve job fit and work engagement and performance through training. Keywords: training, job performance, person job fit, learning from training, work engagemen

Dampak Pola Berpikir Kritis Mahasiswa pada Kemampuan Literasi Matematika di Era New Normal

Adapun penelitian ini bertujuan yaitu mengetahui dampak pola berpikir kritis mahasiswa pada masalah kemampuan literasi matematika di era new normal. Penelitian ini berjenis penelitian kualitatif.  Sedangkan teknik pengumpul data dan analisis data yang digunakan berupa data hasil tes, hasil observasi, dan catatan lapangan. Subyek pada penelitian ini yaitu mahasiswa program studi pendidikan matematika, Universitas PGRI Kanjuruhan Malang berjumlah 30 mahasiswa. Hasil yang diperoleh bahwa dari 3 kelompok mahasiswa dalam menyelesaikan soal diperoleh pola berpikir kritis mahasiswa mencapai 20%, yang artinya tingkat berpikir kritis mahasiswa tergolong rendah. Sedangkan pada kemampuan literasi matematika di era new normal diperoleh sekitar 60%, sehingga kemampuan literasi matematika mahasiswa tergolong masih rendah. Rendahnya pola berpikir kritis dan kemampuan literasi matematika disebabkan oleh berbagai faktor, dan salah satunya yaitu pola belajar mahasiswa yang tadinya cukup belajar dirumah dan menerima informasi yang dilakukan secara daring, secara tidak langsung membuat mahasiswa enggan mencari informasi lebih mendalam tentang materi yang diberikan dan lemahnya kemampuan membaca pada mahasiswa

PENAMBAHAN PUREE RUMPUT LAUT JENIS SANGO-SANGO (GRACILARIA VERRUCOSA) PADA PEMBUATAN PASTRY CREAM FRUIT TARTLET

PENAMBAHAN PUREE RUMPUT LAUT JENIS SANGO-SANGO (GRACILARIA VERRUCOSA) PADA PEMBUATAN PASTRY CREAM FRUIT TARTLET. Tujuan dari penelitian ini adalah 1) Untuk mengetahui apakah puree rumput laut jenis sango-sango dapat digunakan sebagai bahan tambahan dalam pembuatan pastry cream fruit tartlet 2) Untuk mengetahui proses pembuatan pastry cream  fruit tartlet dengan penambahan puree rumput laut jenis sango-sango 3) Untuk mengetahui uji hedonik dari aspek warna, tekstur, aroma dan rasa terhadap pastry cream produk fruit tartlet dengan penambahan puree rumput laut jenis sango-sango 4) Untuk mengetahui uji mutu hedonik dari aspek warna, tekstur, aroma dan rasa terhadap pastry cream produk fruit tartlet dengan penambahan puree rumput laut jenis sango-sango. Penelitian ini menggunakan jenis penelitian eksperimen. Hasil uji hedonik dari aspek warna nilai tertinggi pada F1 dengan rata-rata 4.20, dari aspek tekstur nilai tertinggi pada F2 dengan nilai rata-rata 4.21, pada aspek aroma nilai tertinggi adalah F3 dengan rata-rata 4.00, pada aspek rasa nilai tertinggi adalah F2 dengan rata-rata 4.20. Dari hasil uji mutu hedonik aspek warna nilai tertinggi pada F3 dengan rata-rata 4.00 dari aspek tekstur nilai tertinggi pada F3 dengan rata-rata 4.00 dari aspek aroma nilai tertinggi adalah F3 dengan rata-rata 3.20, dari aspek rasa nilai tertinggi pada F3 dengan rata-rata 3.40. Kesimpulan hasil uji hedonik dan uji mutu hedonik menyatakan bahwa panelis lebih menyukai pastry cream fruit tartlet dengan penambahan puree rumput laut jenis sango-sango (gracilaria verrucosa) dari a spek warna, tekstur, aroma, dan rasa pada F3 dengan penamban puree rumput laut sebanyak 145 gram.Kata kunci: Pastry Cream Fruit Tartlet, Rumput Laut Sango-sango, Uji Hedonik, Uji Mutu HedonikADDITION OF SANGO-SANGO TYPE OF SEAWEED (GRACILARIA VERRUCOSA) IN THE MAKING OF PASTRY CREAM FRUIT TARTLETADDITION OF SANGO-SANGO TYPE OF SEAWEED (GRACILARIA VERRUCOSA) IN THE MAKING OF PASTRY CREAM FRUIT TARTLET. The aims of this study were 1) To find out whether sango-sango seaweed puree could be used as an additional ingredient in the manufacture of pastry cream fruit tartlet 2) To determine the process of making fruit tartlet pastry cream with the addition of sango-sango seaweed puree 3) To determine the process of making fruit tartlet pastry cream with the addition of sango-sango seaweed puree 3) To knowing the hedonic test from the aspect of color, texture, aroma and taste of the pastry cream of fruit tartlet products with the addition of sango-sango seaweed puree 4) To determine the hedonic quality test of the aspects of color, texture, aroma and taste of the pastry cream of fruit tartlet products with addition of sango-sango seaweed puree. This study uses the type of experimental research. The hedonic test results from the color aspect have the highest value in F1 with an average of 4.20, from the texture aspect the highest value is in F2 with an average value of 4.21, in the aroma aspect the highest value is F3 with an average of 4.00, in the taste aspect the highest value is F2 with an average of 4.20. From the results of the hedonic quality test, the highest value in the color aspect is F3 with an average of 4.00 from the texture aspect, the highest value is in F3 with an average of 4.00 from the aroma aspect, the highest value is F3 with an average of 3.20, from the taste aspect the highest value is in F3 with an average 3.40. The conclusion of the hedonic test and the hedonic quality test stated that the panelists preferred the pastry cream fruit tartlet with the addition of sango-sango seaweed puree (Gracilaria verrucosa) from the aspect of color, texture, aroma, and taste in F3 with seaweed puree as much as 145 grams.Keywords: Pastry Cream Fruit Tartlet, Sango-sango Seaweed, Hedonic Test, Hedonic Quality Tes

TEACHING WRITING OF RECOUNT TEXT BY USING PERSONAL LETTER AS MEDIA IN THE TENTH GRADE AT MAN JUNG CANGCANG PAMEKASAN

This research aims are to describe the teacher in using personal letter as media in teaching writing of recount textand tofind out the teacher’s problems in teaching writing of recount text by using personal letter as media in the tenth grade of MAN Jung Cangcang Pamekasan. Then, the object of this research obtain from the students of the tenth grade atMAN Jung Cangcang Pamekasan. There are 35 that consist 9 boys and 26 girls students. In gathering the data, the reseacher used observation process, interview, and documentation at the tenth grade of MAN Jung Cangcang Pamekasan. The research design of this study is descriptive qualitative. The result of this research, there are how the teacher in using personal letter and the problems the teacher in using personal letter as media in the tenth grade at MAN Jung Cangcang Pamekasan. In using personal letter of teaching writing recount text, there are some steps such as: pre-activity, whilst activity, and post activity. Then, the problems that was faced by the teacher in usingpersonal letter as media in teaching writing recount text are the first,the teachers’ problems in teaching writing recount text is difficult to get attention for students in teaching process by using personal letter media, the second problem, the teacher felt difficult to make the students activein the class because the students less of vocabularies, and the third problem, the teacher felt that the goal of the teaching process by using personal letter as media is not running well

Fungsi dan Aplikasi Motivasi dalam Pembelajaran

The purpose of this research is to identify the factors that drive motivation, as well as the role of motivation in teaching and learning. This is a qualitative study conducted using library research methods. Work motivation is a driving force and source of encouragement that can elicit a sense of zeal, as well as modify human or individual behavior to lead to improved outcomes. Motivation is defined as the overarching driving force within the instructor that initiates and directs instructional actions in order to attain the objectives set forth by the teaching subject. So that every teacher is diligent in completing assignments, tenacious in overcoming obstacles (not easily discouraged), shows interest in a variety of problems, prefers to work independently, is not easily bored with routine tasks, and is able to defend his or her point of view, and enjoys finding and solving problems