Development Of Interactive Media With Contextual Teaching Learning To Enhance Vocational Schools Student Creativity In Malang

Basic Graphic Design is one of the compulsory subjects that must be taken by students of class X Multimedia Department at SMK Negeri 7 Malang. This research and development aim to produce products in the form of interactive media containing Contextual Teaching Learning (CTL) Basic Graphic Design subjects to foster creativity. This type of research and analysis is included in mixed or quantitative and qualitative research. The Research and Development model used is the ADDIE model. The development procedure is (1) Analyze; (2) Design; (3) Development; (4) Implementation; (5) Evaluation. The results of the validation by material experts were 88.75 percent, media experts 95 percent, small group trials 83.18 percent, large group trials 87.69 percent. Therefore, it can be concluded that the basic interactive media of Graphic Design with CTL is suitable for use as a student learning medium. Based on the results of the study as long as students used interactive media, it was found that 19 students (63 percent) had high creativity, 10 students (33 percent) had moderate creativity, and 1 student (3 percent) had low creativity. This indicates that the use of interactive media has been able to foster student learning creativity in genera

Identification of Major and Minor Allergens of Mud Crab (Scylla Serrata)

Crab meat is a valuable source of proteins and functional lipids and is widely consumed worldwide. However, the prevalence of crab allergy has increased over the past few years. In order to better understand crab allergy, it is necessary to identify crab allergens. The aim of the present study was to compare the IgE-binding proteins of raw and cooked extracts of mud crab (Scylla serrata). Raw and cooked extracts of the mud crab were prepared. Protein profiles and IgE reactivity patterns were identified by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) followed by immunoblotting using sera from 21 skin prick test (SPT) positive patients. In SDS-PAGE, 20 protein bands (12 to 250 kDa) were observed in the raw extract while the cooked extract demonstrated fewer bands. Protein bands between 40 to 250 kDa were sensitive to heat denaturation and no longer observed in the cooked extract. In immunoblotting experiments, raw and cooked extracts demonstrated 11 and 4 IgE-binding proteins, respectively, with molecular weights of between 23 and 250 kDa. A heat-resistant 36 kDa protein, corresponding to crab tropomyosin was identified as the major allergen of both extracts. In addition, a 41 kDa heat-sensitive protein believed to be arginine kinase was shown to be a major allergen of the raw extract. Other minor allergens were also observed at various molecular weights