QUALITY OF SERVICE AND DEVELOPMENT OF THE DEPARTMENT'S LABORATORY

Departmental laboratories at tertiary institutions act as academic supports that assist students in the learning process to improve their competence. The research objectives were to determine the level of satisfaction of laboratory users and to determine the need for laboratory development for the Department of Physical Education, Health and Recreation (Penjaskesrek), Teaching and Education Faculty (FKIP), Universitas Islam Riau (UIR). This study uses a quantitative approach to the type of survey method. The subjects of this study were all laboratory users using the total sampling technique. The sample of this research is 85 students. The data collection instrument used a questionnaire and the data analysis technique used in this study was quantitative descriptive. The results of the research on the level of user satisfaction with the Penjaskesrek majors laboratory in 2023 are included in the good category with an average acquisition of 3.41 and the results of the needs analysis show 68% of 85 respondents who considered that human resources (HR), services and availability of facilities and infrastructure as well as other programs in the laboratory as a component of the needs for the development of the Penjaskesrek majors laboratory are good or sufficient

Quality Of Service and Development Of The Department's Laboratory

Departmental laboratories at tertiary institutions act as academic supports that assist students in the learning process to improve their competence. The research objectives were to determine the level of satisfaction of laboratory users and to determine the need for laboratory development for the Department of Physical Education, Health and Recreation (Penjaskesrek), Teaching and Education Faculty (FKIP), Universitas Islam Riau (UIR). This study uses a quantitative approach to the type of survey method. The subjects of this study were all laboratory users using the total sampling technique. The sample of this research is 85 students. The data collection instrument used a questionnaire and the data analysis technique used in this study was quantitative descriptive. The results of the research on the level of user satisfaction with the Penjaskesrek majors laboratory in 2023 are included in the good category with an average acquisition of 3.41 and the results of the needs analysis show 68% of 85 respondents who considered that human resources (HR), services and availability of facilities and infrastructure as well as other programs in the laboratory as a component of the needs for the development of the Penjaskesrek majors laboratory are good or sufficient

Effect of processing (sprouting and fermentation) of five local varieties of sorghum on some biochemical parameters

The effect of processing (combined sprouting and fermentation) on chemical composition, tannin content, in vitro protein digestibility and mineral element composition of five local varieties were studied. The five varieties studied were: "chakalari white, chakalari red, yafimoro, tumbuna and mire". The parameters were assayed using standard methods (proximate analysis, tannin content, in-vitro protein digestibility and mineral element composition). The results for tannin content showed that processing decreased tannin content between the ranges of 2.08%-14.58% for the five cultivars. As for mineral composition, there was a general decrease in percentage mineral composition of most varieties when comparison was made between raw and processed samples. Processing increased protein digestibility which ranged between 93.78%-95.68% as compared to the unprocessed samples. These result hence showed that processing (combined sprouting and fermentation) decreases the tannin content of sorghum, increases in-vitro protein digestibility and decreases mineral element composition of sorghum

Effect of processing (sprouting and fermentation) of five local varieties of sorghum on some biochemical parameters

The effect of processing (combined sprouting and fermentation) on chemical composition, tannin content, in vitro protein digestibility and mineral element composition of five local varieties were studied. The five varieties studied were: "chakalari white, chakalari red, yafimoro, tumbuna and mire". The parameters were assayed using standard methods (proximate analysis, tannin content, in-vitro protein digestibility and mineral element composition). The results for tannin content showed that processing decreased tannin content between the ranges of 2.08%-14.58% for the five cultivars. As for mineral composition, there was a general decrease in percentage mineral composition of most varieties when comparison was made between raw and processed samples. Processing increased protein digestibility which ranged between 93.78%-95.68% as compared to the unprocessed samples. These result hence showed that processing (combined sprouting and fermentation) decreases the tannin content of sorghum, increases in-vitro protein digestibility and decreases mineral element composition of sorghum