RETRACTED: Pengaruh Kinerja Mengajar Guru, Keterlibatan Orang Tua, Aktualisasi Diri terhadap Motivasi Berprestasi

RETRACTEDFollowing a rigorous, carefully concerns and considered review of the article published in Jurnal Pendidikan Teknologi dan Kejuruan entitled “Pengaruh Kinerja Mengajar Guru, Keterlibatan Orang Tua, Aktualisasi Diri terhadap Motivasi Berprestasi”, Vol 22, No 3, pp. 262-273, May 2015DOI: http://dx.doi.org/10.21831/jptk.v22i3.6834This paper has been found to be in violation of the Jurnal Pendidikan Teknologi dan Kejuruan Publication principles and has been retracted.The article contained redundant material, the editor investigated and found that the paper published in Jurnal Pendidikan Vokasi ISSN: 2476-9401, Vol. 3, No. 3, 2013 pp 307-318DOI: http://dx.doi.org/10.21831/jpv.v3i3.1845The document and its content has been removed from Jurnal Pendidikan Teknologi dan Kejuruan, and reasonable effort should be made to remove all references to this article

Pengaruh Tingkat Aerasi dan Kecepatan Agitasi terhadap Tingkat Hidrolisis Protein Kulit Udang pada Tahapan Ekstraksi Kitin secara Biologis

Salah satu tahapan proses ekstraksi kitin dari kulit udang adalah deproteinasi. Proses ini dilakukan oleh Bacillus licheniformis F11.1. Proses berlangsung selama 60 jam dalam fermentor volume kerja 1 liter, pH 8, dan suhu 55oC. Tujuan penelitian adalah mengkarakterisasi kinetika proses fermentasi dan menentukan tingkat aerasi dan kecepatan agitasi untuk memperoleh tingkat hidrolisis protein maksimal dari kulit udang. Rancangan penelitian digunakan acak lengkap pola faktorial yang terdiri dari dua perlakuan yaitu tingkat aerasi dan kecepatan agitasi. Tingkat aerasi terdiri dari dua taraf yaitu 2,0 vvm dan 2,5 vvm sedangkan kecepatan agitasi terdiri dari tiga taraf yaitu 200 rpm, 250 rpm, dan 300 rpm. Parameter yang diamati adalah laju pertumbuhan bakteri, aktivitas enzim, dan tingkat hidrolisis protein kulit udang. Hasil penelitian menunjukkan tingkat kepadatan bakteri tertinggi 9,41 log cfu/mL dicapai pada jam ke 30 waktu fermentasi sedangkan aktivitas enzim protease tertinggi 15,26 U/mL dicapai pada jam ke 36 waktu fermentasi. Tingkat hidrolisis protein kulit udang tertinggi 69,25% diperoleh dari tingkat aerasi dan kecepatan agitasi 2,5 vvm : 250 rpm

Pengaruh Lama Pelayuan terhadap Kekenyalan, Tekstur dan Kesukaan Bakso Daging Sapi

The aim of this research is to evaluate the effects of the meat aging to texture, preference and hardness of meatball. The variable of this research are organoleptic test covering: texture and preference measured using 30 panelists and hardness testing by Instrument LLOYD Texture Analyzer. The treatments are meat without aging (± 45 minutes after cutting) (TO); meat aging during 6 hours (Tl), 12 hours (T2), 18 hours (T3) and 24 hours (T4). Result of this research indicates that meat aging doesn't have an effect (P > 0,05) on the texture by panelist, but giving influence (P < 0,05) to preference of panelist and hardness of meatball. Conclusion of this research is meat applied to make meatball is not must from of the fresh meat without aging. Meat aging decreasing the level of hardness but can increase the preference of meat ball. Keywords: meatball, aging, organoleptic test, hardness

Analisis USAha Kecil Menengah Pengolahan Minyak Kelapa Rakyat di Kecamatan Enok

The purpose of this study was to determine the development of Small and Medium Enterprises (SMEs) and know the cost, revenue, efficiency, and the turning point of SME capital coconut oil processing in District Enok. Determination of the sample area was randomly (random sampling) with consideration District of Enok is an area that is still a lot of oil processing SMEs than that seen from the trenches conditions of transport and farm roads were damaged and neglected. The number of respondents for SMEs oil processing as much as 12 businessmen. The data used are primary data and secondary data. Data was collected through observation, interviews and recording. These results indicate that during the period 2010-2014 the number of SMEs in the district of palm oil processing Enok continued to decline with total growth declined by -20.67% per year, the average total cost incurred by employers oil processing are sold in the District of Enok by Rp.87.503,25, while efforts for household consumption of Rp.24.438,89. The average profit earned coconut oil entrepreneur who sold for Rp.71.712,25, coconut oil sold for consumption if the average profit of Rp.-1909.67. RCR oil processing SMEs that sold an average of 1.80, which means coconut oil processing business is profitable and feasible to be developed, while RCR SMEs oil processing for the needs of an average household of 0.90 which means that the coconut oil processing SMEs loss and does not deserve to bedeveloped. The turning point capital coconut oil processing business sold already profitable, while the turning point coconut oil processing business capital for household consumption losses

Electronic Portable Articulation Mirror (Epam): Media Untuk Meningkatkan Bahasa Mimik Anak Tunarungu

Communication is a fundamental human need to interact with each other. For children with special needs, particularly children with hearing impairment, communication becomes very important because they must to learn to communicate harder than a normal child. In SLB Karnna Manohara articulation mirror used as a device to train children with hearing impairment in communication, especially in terms of language expression. But the device is less effective because the size is large and not portable. The purpose of this program is implementation Electronic Portable Articulation Mirror (EPAM) which is a modification of a large mirror articulation into a portable, practical and more effective. Implementation of this program is done through several steps, they are observation, device improvements, feasibility test (calibration), evaluation and revision, application of device, and evaluation. The results of this program are EPAM design that consists of a mirror, an LCD display, a control menu, sound indicator light, power indicator light, power button, display baterray checker, 3.5 mm audio port, audio port 7 mm, charger port, speakers, headsets, and microphone. Then for the implementation of EPAM in speech therapy business unit of SLB Karnna Manohara has succeeded in increasing the expression of language ability of deaf children to gain (g) 0.72 and increased capacity with high criteria

Experience in Oceanographic Surveys for Designing 100 kW Tidal Current Energy Conversion Systems

Nowadays tidal current energy conversion system (TCECS) is being developed with a capacity of 100 kW for Indonesian waters. The design process is based on the results of field measurements, i.e., ocean currents, tides, ocean waves, and bathymetry. This paper aims to explain the experiences when collecting oceanography data in a potential site for TCECS. The survey method is that the equipment placed on the seabed will emit signals that can record flow and wave data according to the desired time and depth. The survey process, especially for the tidal current energy application, requires good preparation so as not to fail. The results of this paper explain the challenges and highlight the steps. These are technical, environmental, and survey permits. The technical aspects are tool stability, buoyancy effects, visualization tools with an underwater camera system, seawater brightness, and sedimentation. Environmental aspects are big waves, strong currents, and weather. The survey permit aspects are destruction and conservation area. Therefore, before the survey, safety procedures or documents must be made in the form of HIRA (Hazard Identification and Risk Analysis). The experiences of this survey are a novelty consideration for other surveyors in the tidal current energy aspect

Fortifikasi Tepung Tulang Sebagai Sumber Kalsium Terhadap Tingkat Kesukaan Donat

Penelitian ini bertujuan untuk mengetahui pengaruh fortifikasi tepung tulang tuna sebagai sumber kalsium terhadap tingkat kesukaannya. Metode yang digunakan dalam penelitian ini adalah eksperimental dengan 6 perlakuan, yaitu A tanpa fortifikasi tulang tuna, B) fortifikasi tulang tuna sebesar 2,5 %, C) fortifikasi tulang tuna sebesar 5 %, D) fortifikasi tulang tuna sebesar 7.5 %, E) fortifikasi tulang tuna sebesar 10 %, F) fortifikasi tulang tuna sebesar 12.5 %. Parameter yang diamati terdiri dari uji kimia (kadar kalsium), uji fisik (rendemen tepung tulang tuna dan tingkat pengembangan donat), dan uji hedonik (kenampakan, aroma, tekstur, rasa). Hasil penelitian menunjukan bahwa fortifikasi tepung tulang tuna sebesar 2,5 % dan 5 % lebih disukai dari semua perlakuan, namun untuk mendapatkan kandungan kalsium yang lebih tinggi, maka perlakuan yang lebih baik adalah perlakuan 5 % dengan kadar kalsium 475 mg/50 g dan nilai rata-rata terhadap kenampakan, aroma, tekstur dan rasa adalah masing-masing sebesar 7.5, 7.1, 7.2 dan 6.9. Uji hedonik pada perlakuan fortifikasi tepung tulang tuna sebesar 0 %, 2.5 %, 5 %, 7.5 % masih dapat diterima atau disukai oleh panelis, namun pada perlakuan fortifikasi tepung tulang tuna sebesar 10 % dan 12.5 % netral/biasa sampai tidak dapat diterima atau tidak disukai oleh panelis

Identifikasi Kapang pada Dendeng Daging Lumat Nila dengan Penggunaan Anti Kapang Lidah Buaya

Penelitian ini dilaksanakan di Laboratorium Teknologi Hasil Perikanan Fakultas Perikanan dan Ilmu Kelautan Universitas Padjadjaran serta Laboratorium Jasa Uji Fakultas Teknologi Industri Pertanian Universitas Padjajaran pada bulan Agustus-November,2017. Tujuan penelitian ini adalah untuk memberikan informasi untuk mengetahui sejauh mana pengaruh anti kapang terhadap jenis dan pertumbuhan kapang yang terdapat pada dendeng daging lumat ikan nila. Salah satu bahan alami yang dapat digunakan sebagai antikapang pada dendeng adalah lidah buaya (Aloe vera L). Beberapa kandungan zat penting dalam gel lidah buaya diantaranya saponin dan antraquinon yang mempunyai sifat antifungi.Metode yang digunakan dalam penelitian ini adalah metode eksperimental dengan dua perlakuan. Perlakuan pertama adalah dendeng daging lumat ikan nila tanpa anti kapang lidah buaya, dan perlakuan kedua adalah dendeng daging lumat ikan nila dengan anti kapang lidah buaya.Pengambilan dan pengujian sampel dilakukan pada hari yang sama dengan hari dendeng ikan selesai dibuat. Pengamatan dilakukan enam hari hingga jamur terlihat secara makroskopis pada permukaan dendeng. Parameter yang diamati meliputi identifikasi kapang, perhitungan jumlah kapang, kadar air dan pengukuran derajat keasaman.Hasil peneliian menunjukan bahwa kapang yang terdapat pada dendeng daging lumat ikan nila adalah jenis Penicillium sp. Pengaplikasian anti kapang lidah buaya pada dendeng daging lumat ikan nila berhasil menghambat pertumbuhan kapang Penicillium sp. secara signifikan dimulai dari hari pertama hingga hari keenam dengan jumlah kapang 3,7 x 107 cfu/g