Pengembangan Desain Batik Motif Anjuk Ladang di Kota Nganjuk

Batik motif Anjuk Ladang merupakan satu-satunya batik yang menjadi ciri khas kota Nganjuk. Salah satu tempat yang menjual batik motif Anjuk Ladang dan dikelola langsung oleh pemerintah kabuaten Nganjuk yaitu showroom milik DEKRANASDA. Tujuan penelitian ini yaitu untuk mengetahui dan mendeskripsikan perwujudan batik motif Anjuk Ladang berdasarkan struktur motifnya, proses pengembangan desain motif pada batik motif Anjuk Ladang, dan penerapan batik motif Anjuk Ladang setelah melalui pengembangan desain. Metode penelitian menggunakan Research and Development (RnD), dengan melakukan observasi, wawancara, serta dokumentasi. Selain itu juga dilakukan triangulasi data dan informant review untuk mendapatkan data yang valid. Batik yang diteliti hanya batik motif Anjuk Ladang karena batik ini satu-satunya yang menjadi ciri khas kota Nganjuk. Hasil penelitian menunjukkan bahwa motif utama dari batik motif Anjuk Ladang adalah stilasi benda bersejarah yaitu Prasasti Anjuk Ladang. Adapun motif tambahan menggunakan stilasi garuda dan stilasi Prasasti Anjuk Ladang yang bentuknya berbeda dari stilasi motif utama. Pengembangan desain pada batik motif Anjuk Ladang dilakukan dengan tujuan untuk memberikan referensi kepada pemerintah kabupaten Nganjuk dan melestarikan batik Nganjuk. Langkah-langkah pengembangan desain yaitu dengan menganalisis bentuk motif utama yang sudah memiliki hak paten serta karakteristik lain yang dimiliki kota Nganjuk selain Prasasti Anjuk Ladang seperti gunung Wilis, goa Margo Tresno, bawang merah, dang angin yang  kemudian dikembangkan menjadi beberapa desain. Setelah melalui validasi dan revisi desain maka desain diwujudkan di atas kain dalam produk kain panjang, blazer, sarung bantal, dan taplak meja. Kata Kunci: batik, motif, pengembangan, Anjuk Ladang  Anjuk Ladang motif is the only that characterizes batik of Nganjuk city. One of the shops selling batik motifs Anjuk Ladang and managed directly by the district Nganjuk government is DEKRANASDA showroom. The purpose of this study is to determine the place and describe the realization of batik motifs Anjuk Ladang based structure, process of developing a design motif on batik motifs Anjuk Ladang, and embodiment motif Anjuk Ladang after going through design development. The research method is the Research and Development (RnD), with the observation, interview and documentation. It also conducted data triangulation and informant review to obtain valid data. This research  only studied batik motif Anjuk Ladang because this is the only characteristic of Nganjuk city. The results showed that the main motive of batik motif is the stylized Anjuk Ladang of historic objects that inscription Anjuk Ladang. As for the additional use of stylized motifs and stylized eagle inscription Anjuk Ladang that looks different from the stylized main motive. Development of the design motif Anjuk Ladang done with the aim to provide a reference to the district  Nganjuk  government  and  preserve  batik  Nganjuk.  The  steps  development  design  by analyzing the shape of the main motive own patents and other characteristics besides Nganjuk city owned Anjuk Ladang inscription which later developed into several designs. After going through the validation and revision of the design on the fabric design embodied in the product long cloth, blazer, pillowcases, and tablecloths. Keywords: batik, motive, development, Anjuk Ladang

Karakterisasi Polimer Bahan Adesif Untuk Kulit Dan Plastik

Characterization of polymer of five commercially available elastomeric adhesives claimed 'suitable for leather and plastics had been conducted. Polymer samples were isolated from adhesive solutions by precipitation, and then characterized through FTIR spectroscopy, viscometry, GPC and thermal analysis. The FTIR spectrogram, indicate that five different samples of adhesives contained polychloroprene. Thermal analysis indicated similar glass transition points (Tg) of -40 to -43°C and three of them indicated the second glass transitions at 1.4; 3.6 and 13.5°C, Five adhesives indicated melting points (Tm) of polymers at 43 - 48°C, The average viscosity molecular weight (Mv) indicated two groups; i.e. Mv: 115,000 - 146,000 and Mv : 357,000 - 425,000. From secondary sources, polychloroprene has solubility parameter 8= 8.2 - 9.4 (cal em -3)0.5 or 16.74 - 19.13 (kJ m-3)0.5 and critical surface tension Yc = 38 dyne cmr-1 or mN m-1

The Association of Hygiene and Sanitation Towards the Successful Therapy of Ascariasis Using Betel Nut (Areca Catechu L) Extract Tablet

Introduction:There is a significant association between the occurrences of ascariasis with sanitation and hygiene (Yulianto, 2007). Currently there are tablets formulated from betel nut extract for the treatment of ascariasis that is expected to be used in health care (Nuri, 2007). Objective: The purpose of this study is to find a relationship between hygienic sanitation with the successful therapy using betel nut extract tablets in ascariasis patients. Method: This research is a cross sectional study conducted at several elementary schools in Mumbulsari District, Jember in July-August 2010. The data being observed are ascariasis patients that have undergone clinical trials and receive therapy using a betel nut extract tablet which has been done by Palupi (2010). Questionnaire data are obtained by asking subjects to fill out questionnaires and interviews with questions about hygiene and sanitation. The data obtained is analyzed by Fisher's Exact Test. Result: The results are presented in tabular forms and described in narrative form. The results of data analysis showed no relationship between hygiene (habits: washing hand, cutting nails, eating raw foods) and sanitation (latrine ownership, type of floors, water supply) with the successful therapy using betel nut extract tablet in ascariasis patients. This is evident from the results of Fisher's Exact Test that has a p-value more than 0.05, which means less significant. Conclusion: There is no association between hygiene and sanitation towards the successful therapy of ascariasis using betel nut (Areca catechu L) extract tablet

Pengembangan Media Interaktif dalam Pengenalan Kata Bermakna pada Anak

Penelitian ini bertujuan untuk mengembangkan media interaktif dalam pengenalan kata bermakna. Pengembangan media interaktif dalam pengenalan kata bermaknaini menggunakan kombinasi model pengembangan ADDIE dan evaluasi Tessmer. Model pengembangan ADDIE terdiri dari lima tahap, yaitu tahap analisis, perancangan, pengembangan, implementasi, dan tahap evaluasi. Pada tahap evaluasi dilakukan evaluasi formatif yang dikemukakan oleh Tessmer terdiri dari tahap, yaitu tahap self evaluation, expert review, one-to-one evaluation, small group evaluation. Teknik pengumpulan data menggunakan wawancara, lembar validasi, dan observasi. Hasil expert review diperoleh nilai rata-rata hasil penilaian dari media interaktif dalam pengenalan kata bermakna oleh ahli media didapatkan hasil 3,56 % dan ahli materi sebesar 3.81% sehingga diperoleh rata-rata sebesar 3,68 % (kategori sangat valid). Tahap one to one evaluation dilakukan oleh tiga orang siswa yang menggunakan media interaktif dalam pengenalan kata bermakna didapatkan rata-rata hasil observasi anak 75% (praktis). Tahap small group evaluaion dilakukan oleh sembilan orang siswa yang menggunakan media interaktif dalam pengenalan kata bermakna didapatkan rata-rata hasil observasi anak 79.16% (praktis), tahap field test tidak dilaksanakan dikarenakan hanya menguji tingkat kevalidan dan kepraktisan, tidak sampai pada efek potensial dari penggunaan produk media interaktif. Dari semua tahap yang telah dilakukan maka dapat disimpulkan bahwa media interaktif dalam pengenalan kata bermakna dinyatakan valid dan praktis bagi ana

Analysis of Sea Fish Consumer Behavior in Traditional Markets Arengka City of Pekanbaru Riau Province

Consumer behavior is learned to know how the behavior and attitude of consumers in buying a product. This research use survey method, interview and field observation then data measured using likert scale. The analysis of this research use correlation to find the relation of characteristic to consumer behavior. Characteristics taken include age (X1), education (X2), income (X3) and number of family members (X4) while consumer behavior such as many purchases of marine fish in one month (Y1), number of deep-sea fish purchases (Y2) and Consumer preference (Y3). The result shows there is a real relationship between the characteristics of consumer behavior such as education (X2) related to the preference (Y3) with a significant level of (0.001), Income (X3) correlates with the preference (Y3) significant level (0.03), the number of family members (X4) is related to many significant purchases (Y1) (0.004) And the number of family members (X4) corresponds to the number of once purchases (Y2) with significant levels (0.004)

Penilaian Daya Tarik dan Pengembangan Objek Wisata Pantai Tanjung Belandang di Kabupaten Ketapang

Tanjung Belandang beach is an area which have potential and attractiveness as a tourist attraction. Natural tourist attraction located in area Tanjung Belandang beach which supported with existence of infrastructure, accommodation, accessibility, and so should be improved development especially if viewed from aspects of tourism. The method used is survey method with descriptive and used interview techniques with instrument a questionnaire. Analysis of data using analysis of Regional Operations Guidelines and Nature Attractions Directorate General PHKA 2003 and SWOT Analysis. The result showed rating attraction tourism object Tanjung Belandang beach have value 491,22. After compared with the classification of business development of nature tourism, an area Tanjung Belandang beach have valuation medium (B). This means potential developed into a tourist attraction. Based on assessment for tourism development strategy Tanjung Belandang beach are in quadrant III (WO Strategy) is to maximize opportunities and minimize the threats that exist. As for the points for WO strategy namely: a. Increasing interest tourists to the marine tourism and need to improve the infrastructure supporting tourism facilities; b. Located close to the city center streets in tourist attraction areas need to be improved to provide comfort for visitors; c. Development of tourism as banana boat we need to prepare human resources capable to manage; d. Improve the facilities and infrastructure to support marine tourism; e. Need the support of local government in the development of marine tourism; f. Regional government must make policies to improve facilities and infrastructure so as to attract investor to invest. Keywords: Tourist attraction, nature tourism, beach, Tanjung Belandan

Fermented Was Reported to Have Different Physicochemical and Functional Properties to Those of Non Fermented Flour. the Objective of This Research Was to Study the Effect of Spontaneous Fermentation to Chemical and Rheological Properties of Corn Flour and to Identifying Correlation Among Parameters. Flour Was Prepared by Spontaneous Fermentation with Variation of Fermentation TIME (0, 12, 24, 36, 48, 60 and 72 Hours). the Result Indicated That the Increasing of Corn Grits Fermentation TIME Was Decrease of Protein, Crude Fiber, Lipid, Ash, Starch and Amylase Content of Corn Flour. the Increasing of Protein Content, Reduction Sugar, Crude Fiber, Ash, Bulk Density and Gelatinization TIME Were Decrease of Gel Strength. Gel Strength Will Be Promote with Increasing of Angle of Repose and Peak Viscosity. Gel Stickeness Will Decrease with Increasing of Amylosa: Amylopecyin Ratio and Breakdown Viscosity. Key Words: White Corn, Flour,fermentation, Chemical, Rheological

Fermented was reported to have different physicochemical and functional properties to those of non fermented flour. The objective of this research was to study the effect of spontaneous fermentation to chemical and rheological properties of corn flour and to identifying correlation among parameters. Flour was prepared by spontaneous fermentation with variation of fermentation time (0, 12, 24, 36, 48, 60 and 72 hours). The result indicated that the increasing of corn grits fermentation time was decrease of protein, crude fiber, lipid, ash, starch and amylase content of corn flour. The increasing of protein content, reduction sugar, crude fiber, ash, bulk density and gelatinization time were decrease of gel strength. Gel strength will be promote with increasing of angle of repose and peak viscosity. Gel stickeness will decrease with increasing of amylosa: amylopecyin ratio and breakdown viscosity