MODEL PEMBELAJARAN KOOPERATIF TIPE JIGSAW UNTUK MENINGKATKAN PRESTASI BELAJAR MATEMATIKA SISWA KELAS VII SEMESTER I DI SMP NEGERI 2 SELEMADEG TABANAN TAHUN PELAJARAN 2017/2018

Penelitian ini dilaksanakan di SMP Negeri 2 Selemadeg, Tabanan Kelas VII Semester I yang kemampuan siswanya untuk tingkat prestasi belajar Matematika siswa masih sangat rendah. Tujuan penulisan penelitian tindakan kelas ini adalah untuk mengetahui apakah Model Pembelajaran Kooperatif Tipe Jigsaw dapat meningkatkan prestasi hasil belajar Matematika siswa SMP Negeri 2 Selemadeg Tabanan di Kelas VII Semester I Tahun Pelajaran 2017/2018. Metode pengumpulan data dalam penelitian ini adalah tes prestasi belajar Matematika siswa. Metode analisis datanya adalah deskriptif. Hasil yang diperoleh dari penelitian ini adalah Model Pembelajaran Kooperatif Tipe Jigsaw dapat meningkatkan prestasi belajar Matematika siswa kelas VII semester I yang dibuktikan dari hasil yang sebelumnya diperoleh dengan rata-rata kelas 75,4 dan prosentase ketuntasan belajar adalah 37,5%, pada siklus I meningkat menjadi 78,34 dengan prosentase sebesar 65% dan pada siklus II meningkat kembali dengan rata-rata kelas 90,25 dengan prosentase sebesar 100%. Hasil tersebut setelah dilakukan analisis menggunakan analisis deskriptif diperoleh kesimpulan bahwa menggunakan Model Pembelajaran Kooperatif Tipe Jigsaw dapat meningkatkan kreativitas dan prestasi belajar Matematika siswa kelas VII semester I SMP Negeri 2 Selemadeg, Tabanan . Kata kunci: Model Pembelajaran Kooperatif Tipe Jigsaw, Prestasi Belaja

Total Ergonomic Approach Minimize Work Accidents at Workshop Company

Research on total ergonomics to minimized numbers of work accidents at PB workshop company has been done, based on some approach such as: eight ergonomic aspects approach, appropriate technology application and SHIP approach. The aim of this study was to find out potensial solutions to minimized work accidents. Data obtained through questionnaire, face to face asking and anwering the questionnaire between researcher and employees, as well as fill in the questionnaire by the employees. Result shows that eight ergonomic aspects approach, application of appropriate technology and SHIP approach in minimized work accidents were good and very good. Total ergonomics approach model reveal a linear reduction in work accidents. It was suggested, to improve theory and practical kill of the workers by training about total ergonomics approach and provide safety equipments to worker who work at dangerous area Keywords: Ergonomics, workplace accidents, worksho

Effect of Katu Leaf (Sauropus androgynus) Extract Supplementation on Milk Quality and Yield of Bali Cow Fed Rice Straw and Natural Grass Basal Diet

Milk yield and quality of bali cows given supplementation of katu leaf (Sauropus androgynus L Merr) extract were investigated. A completely randomized design with three treatments and three replications were used in this experiment. The result showed, milk yield of bali cows in treatments B (0.5% w/bw supplementation of katu leaf extract) and C (0.1% w/bw supplementation of katu leaf extract) were respectively 43.22% and 9.63% higher than that of bali cows in treatment A (0% w/bw supplementation of katu leaf) (P>0.05%). Protein content, fat percentage, lactose content and total solids of milk of bali cows given katu leaf extract supplement were ranging from 3.42-3.55%; 6.37-6.67%; 3.77-3.93% and 16.67-16.95% respectively. There were no significant differences in protein, fat, lactose and total solid percentages of bali cows milk in treatments A, B and C (P>0.05) Keywords: milk yield, quality, bali cow, katu lea

Microbiological, chemical and sensory characteristics of yoghurt prepared from blended cow and goat milk

Chemical composition, microbiological and sensory properties of five different yoghurt prepared from blended cow and goat milk were analyzed. The result of the chemical analysis indicated that, the water percentage, pH of the yoghurt samples were not significantly different (P>0.05). The total acidity of yoghurt samples, however, were significantly different (P<0.05). Microbiological analysis showed that, yoghurt prepared from 75% goat milk had the highest bacterial population of log 8.8692 cfu/g, while yoghurt made of 100% cow milk showed the lowest bacterial load of log 8.3979 cfu/g. The result of sensory analysis showed that, yoghurt made from 100% goat milk obtained the highest score in colour and aroma of 6.9 and 7.0 respectively, though they were not significantly different (P>0.05). Analysis of texture showed that, yoghurt made of blended cow and goat milk were significantly preferable (P<0.05). Taste and overall acceptability of yoghurt made from blended 75% cow and 25% goat milk showed the highest score and were significantly different (P<0.05), compared to yoghurt made from 100% cow milk. Keywords: microbiological, chemical, sensory, yoghurt, cow milk, goat mil

Quality of Kintamani Arabica and Pupuan Robusta Green Bean Coffee Based on Defects of Fermentation Process with Full Washed Method

The flavors of Balinese coffee that have been worldwide are Kintamani Arabica coffee and Pupuan Robusta coffee. Both of these coffees have obtained a certificate of Intellectual Property Rights with Geographical Indications from the Ministry of Law and Human Rights. After harvesting coffee, it will go through post-harvest handling. Common postharvest handling is washed, semiwashed, natural, honey and their derivatives undergo a process called fermentation. The factors that affect the fermentation are the right starter culture, appropriate and controlled fermentation in order to get a good coffee flavor, better taste quality. In this study, the fermentation process used starter culture of kefir, baker's yeast, tape yeast and natural with the aim of knowing the yield of dry HS coffee beans, rice coffee (green beans), bean weight, color and quality characteristics based on SNI 01-2907-2008 of Arabica coffee from Kintamani and Pupuan Robusta coffee. The highest yield of dry HS beans for Kintamani Arabica coffee was 21.57% and green beans 18.31% from the fermentation process with kefir starter culture. The highest yield of dry HS beans for Pupuan Robusta coffee was 25% and green bean coffee 21.00% from the fermentation process with kefir starter culture. The weight of Kintamani green bean Arabica coffee is 0.22 grams from the fermentation process with kefir starter culture. The weight of Pupuan green bean Robusta coffee beans is 0.28 grams from the fermentation process with kefir starter culture. The performance of bright green and uniform color, brownish green coffee, green beans Arabica Kintamani and Robusta Pupuan are from a fermentation process with a kefir starter culture. The quality of green bean coffee based on the defect value of Kintamani Arabica and Pupuan Robusta coffee is included in quality category 2 from the fermentation process with kefir starter culture. Keywords: quality defect value, green bean coffee, kintamani Arabica, pupuan Robusta DOI: 10.7176/FSQM/122-05 Publication date:November 30th 2023

CHARACTERISTICS OF SPECIALTY FERMENTED COFEE: ARABICA OF KINTAMANI AND ROBUSTA OF PUPUAN WITH KEFIR STATER CULTURE

The aim of the research was to determine the characteristics specialty coffee of Kintamani arabica  and Pupuan robusta fermented with kefir starter culture. Making Kintamani Arabica and Pupuan Robusta specialty coffee drinks, by putting the coffee powder into the coffee machine, pouring water into the machine. Put  the power mechine on and determine the best time to mix the coffee blend. The machine processed coffee drink which is still warm is put into a jar, the temperature is lowered to 28°C. After reaching this temperature, 10% concentration kefir starter is given, put into the jar, covered with gauze on the lid, and incubated for 24 hours in the incubator cupboard. Next, the kefir coffee is incubated for 16 hours, to separate the remaining kefir grains by filtering. Plus sugar concentration of 60% as much as 15%. stored at a temperature of 5ºC and tested for laboratory, caffeine, pH, acidity, nutritional and organoleptic levels. Chemical test results with pH 4.41 ± 0.0926, acid content 0.52 ± 0.0265, the caffeine fermentation process in coffee drinks undergoes an esterification process in which the alkaloid compounds in caffeine will be broken down into esters in the form of chlorogenic acid, the amount of LAB is 1.5-2.4 10³, fat content 3.54± 0.0376%. protein content 12.27 ± 0.0104 %. carbohydrates 2.50±0.0855 %. The organoleptic test results of the Pupuan robusta kefir coffee drink with sugar have the highest color value of 3, namely light brown. From the taste, the highest score is 4, namely sour Pupuan robusta coffee with sugar, without sugar, Kintamani arabica kefir coffee without sugar and Pupuan robusta mixed kefir coffee, Kintamani arabica without sugar. The aroma with the highest score of 4, which is rather strong, is Pupuan robusta coffee with sugar and without sugar. From the body of all formulas with a score of 3, which is a bit thick. The acidity of all formulations with a score of 3.5 is slightly acidic. Based on the level of liking with a score of 4.5-5, namely between somewhat like to like all formulations

Holistik soft skills

viii, 78 p. : ill.; 21 c

Agro ergonomi : dasar-dasar ergonomi di bidang pertanian

ix, 136 hlm.: il.; 21 cm

Memanfaatkan Air Bilasan Bagas Untuk Menghasilkan Listrik Dengan Teknologi Microbial Fuel Cells

A microbial fuel cell design of fuel cells (MFC) by using the H type membrane (PEM) of the salt bridgeused in this study for the purpose of generating direct current electricity by making use of the rinse water Bagas.Bagas rinse water used to enrich microbes oxidizing the electron donor in the anode. Oxygen is pumped (forcedaeration) at the cathode. Within 7 to 9 days would be generated a steady flow system 240 mV. The use of moreelectrodes to extend electrode surface that is from 3, 6, and 9. And the use of two PEM has a thickness of 10 cmwith a different contact surface of each dianoda and cathode at 2 inches and 4 inches. So after testing is doneobtained data showing that the water blasan bagasse can be used to generate electricity with MFC technologyas well as with a combination of factors will also result in improved performance of the MFC