THE IMPORTANCE OF NOTICING IN IMPROVING EFL STUDENTS’ WRITING SKILLS

The role of noticing in the second language acquisition has been increasingly considered by some researcher in L2 acquisition. Previous studies of the effect of noticing on EFL students’ task performance have shown that noticing has significant roles, especially on students’ grammar acquisition. However, the problems concerning how noticing does have something to do with the improvement of EFL students’ writing skills still need to be explored. As known that Writing skills has become one emerging factor in second language acquisition. Therefore, this study tries to seek whether noticing can give positive effect on EFL students’ writing skills in terms of five aspects, namely: (1) content, (2), organzation (3), Language Use, (4),Vocabulary, (5), mechanic. Noticing is proposed to lead students achieve an accurate use of L2 writing skills in an appropriate context of communication by making them aware and notice the form of certain features which can help them reconstruct their interlanguage. Therefore, Noticing does not only promote the students’ accuracy and explicit knowledge, but also provide them with opportunities to communicate and negotiate meaning to improve fluency and achieve implicit knowledge on their written work

SUBTITUSI TEPUNG TALAS PADA PEMBUATAN PRODUK BERAGI (Chocolate Sponge Bread, Pizza, Roti Boy)

Proyek Akhir ini bertujuan untuk: (1) memperoleh formula yang tepat pada produk chocolate sponge bread, pizza dan roti boy dengan subtitusi tepung talas, (2) mengetahui teknik pengolahan yang tepat pada produk chocolate sponge bread, pizza dan roti boy dengan subtitusi tepung talas, (3) mengetahui penyajian yang tepat pada produk chocolate sponge bread, pizza dan roti boy dengan subtitusi tepung talas, (4) mengetahui daya terima masyarakat terhadap produk chocolate sponge bread, pizza dan roti boy dengan subtitusi tepung talas. Penelitian dan pengembangan dilakukan pada bulan Februari 2012-Juni 2012 di Laboratorium Boga PTBB FT UNY. Metode penelitian menggunakan R&D dengan model perpaduan ADDIE dan 4D yang menghasilkan: (1) analisis resep dari 3 sumber yang berbeda, (2) desain rancangan meliputi rancangan formula resep, rancangan gambar produk, dan rancangan penyajian, (3) pembuatan dan pengujian produk melalui 2 tahap, yaitu tahap validasi I dan validasi II dinilai oleh dosen, serta uji panelis oleh 30(tiga puluh) panelis semi terlatih, (4) pameran produk. Metode pengumpulan data dilakukan pada saat uji panelis dengan memberikan borang penerimaan panelis meliputi rasa, warna, aroma, tekstur, dan penyajian. Data hasil uji panelis kemudian disimpulkan mengenai hasil penerimaan oleh panelis. Hasil penelitian menunjukkan bahwa: (1) formula yang tepat pada pembuatan chocolate sponge bread tepung talas adalah 80%:20% (tepung terigu:tepung talas), pizza tepung talas 70%:30% (tepung terigu:tepung talas) dan roti boy tepung talas 80%:20% (tepung terigu:tepung talas), (2) teknik pengolahan yang tepat pada chocolate sponge bread tepung talas meliputi: penimbangan, pencampuran bahan (straight dough method), pengulian, proofing dan pengovenan, untuk pengolahan sponge cake meliputi proses: pencampuran bahan, pengocokkan (teknik sponge) dan pengovenan, teknik pengolahan pizza tepung talas meliputi: penimbangan, pencampuran bahan (straight dough method), pengulian, proofing, pengovenan, teknik pengolahan roti boy tepung talas meliputi: penimbangan, pencampuran bahan (straight dough method), pengulian, proofing, dan pengovenan dan untuk topping roti boy menggunakan teknik pencampuran creaming, (3) penyajian yang tepat pada chocolate sponge bread tepung talas diberi topping butter cream dan potongan cherry diatasnya, menggunakan cup cesses sebagai alas roti dan disajikan dengan piring persegi empat, pizza tepung talas menggunakan garnish daun pitersely dan disajikan dengan piring berbentuk bulat, roti boy tepung talas penyajian menggunakan plastik transparan untuk kemasan dan piring berbentuk bulat untuk tempat saji, (4) hasil penilaian oleh 30 panelis semi terlatih untuk chocolate sponge bread tepung talas adalah 80% diterima oleh panelis, pizza tepung talas 100% diterima oleh panelis, dan roti boy tepung talas 74% diterima oleh panelis

STUDENTS’ MOTIVES IN CHOOSING INDONESIAN OR JAVANESE LANGUAGE IN A FOREIGN LANGUAGE SETTING (

English course is an informal school in which English is the main language expected to be used in the classrooms. However, since the students have more than one language repertoire, their choices to use one code instead of the others is unavoidable in the real practice. From a case study in an English-course class, there are several cases found where the students chose a particular code, whether it is Indonesian or Javanese language, rather than English, which is the main code in that particular setting. This paper presents the research about the students’ motives towards choosing one code (Indonesian or Javanese)in preference to the other codes in a foreign language setting by analyzing the students’ utterances using the theory of language functions by Roman Jakobson (1960)The results show that the students use both Indonesian and Javanese to serve conative functions, with the different orientation of addressee. Moreover, the metalingual function is conveyed exclusively using Indonesian language, whereas the students mostly used Javanese language to express their emotions toward something

“Pemanfaatan Tepung Sukun Pada Pembuatan Cake Sebagai Upaya Untuk Meningkatkan Citra Pangan Lokal”

Tujuan dari penelitian ini adalah untuk : 1) Menemukan resep yang tepat untuk menghasilkan white forest pie, mini chocolate cake dan roll cake motif berbahan tepung sukun sehingga menghasilkan produk yang disukai oleh masyarakat.2) Menemukan teknik pengolahan cake berbahan tepung sukun.3) Menemukan teknik penyajian white forest pie, mini chocolate cake dan roll cake motif berbahan tepung sukun yang menarik 4) Mengetahui penerimaan masyarakat akan white forest pie, mini chocolate cake dan roll cake motif berbahan tepung sukun. Penelitian ini dilakukan pada bulan Maret-Juni di Laboratorium Boga, Jurusan Pendidikan Teknik Boga dan Busana Universitas Negeri Yogyakarta. Metode yang digunakan dalam pembuatan produk ini adalah ADDIE melalui beberapa tahap yaitu,1) Menganalisis resep, 2) Merancang resep baru pengembangan genoise cake kombinasi pie (white forest pie), cake teknik creaming (mini chocolate cake), sponge cake (roll cake motif) subtitusi tepung sukun, 3) Melakukan pra eksperimen pembuatan produk, selanjutnya melakukan pembuatan produk untuk uji coba produk pertama (Validasi I) dan uji coba produk kedua (Validasi II), 4)Melakukan uji panelis dan pameran untuk mengetahui daya terima konsumen terhadap produk pengembangan.5) Melakukan analisis data dari penerimaan panelis semi terlatih dan masyarakat terhadap produk secara deskriptif dan kualitatif. Hasil penelitian diperoleh : 1) Resep yang tepat white forest pie dengan substitusi tepung sukun adalah perbandingan 50:50(tepung terigu:tepung sukun), resep yang tepat roll cake motif dengan substitusi tepung sukun adalah 50:50 (tepung terigu:tepung sukun), resep yang tepat mini chocolate cake dengan substitusi tepung sukun adalah 50:50(tepung terigu:tepung sukun).2) Teknik olah pembuatan white forest pie adalah genoise method dan baking atau memanggang, teknik olah pembuatan roll cake motif adalah sponge method dan baking atau memanggang, dan teknik olah pembuatan mini chocolate cake adalah creaming method dan baking atau memanggang 3) Penyajian pada white forest pie adalah dibuat berukuran kecil, diberi topping butter cream dan white chocolate, mini chocolate cake diberi topping berupa pastry cream dan dihias dengan cokelat, penyajian roll cake motif adalah digulung, bagian tengah bermotif kotak coklat putih dan diberi topping butter cream. Berdasarkan uji penerimaan produk terhadap produk cake tepung sukun yang paling disukai oleh panelis yaitu produk roll cake motif tepung sukun dengan persentase 100% dari total panelis, untuk genoise cake yaitu 93% dan produk mini chocolate cake yaitu 93%

PENGARUH LAMA WAKTU PERENDAMAN DAN SUHU KONDISI OPERASI PADA GABAH DENGAN MENGGUNAKAN ROTARY DRYER FIREBRICK (The Effect of Immersion Time and Temperature condition in operation on the Rate Drying of Unhulled Rice on Rotary Dryer Firebrick )

Drying is a process-water discharge of materials using thermal energy so that the level of the water content of the material menurun.Proses drying is usually accompanied by the evaporation of water contained in the material. In this lab used a rotary kiln dryer to dry the grain. Rotary dryer consists of a horizontal cylindrical shell mounted on a roller bearing, so the cylinder can rotate and tilt angle position a little shaping. Feed entered at the high end of the cylinder, and will come out as a dry product on the other end. As the heater can be used hot air or exhaust gases of combustion are still having a high temperature. On grain drying using the rotary dryer can be concluded that the greater the temperature used for drying the evaporative H2O will further increase. The greater the temperature used to dry the less time for drying. The higher the temperature the higher the rate of drying is used and the more material used, the lower the rate of drying pengeringannya.Laju will decrease if the water layer that covers the material has a thin, water in uapkan the less, so it needs a bit of heat as well. On grain drying with variable temperature 55oC, 60 oC, 65 oC, 70 oC, 75 oC obtained% H2O evaporated with 6.67% of data, 7.74%, 8.91%, 9.76%, 10.65% and Data obtained for the drying rate 0.098 lb.ft2 / h, 0.187 lb.ft2 / h, 0.197 lb.ft2 / h, 0.212 lb.ft2 / h, 0.237 lb.ft2 / h. Optimum temperature is 65 ° C, not too low and not too high for the heating temperature. At the time variable immersion 24 hours, 27 hours, 30 hours, 33 hours, 36 hours obtained obtained with the data teruapkan% H2O 4.26%, 9.46%, 10.92%, 11.49%, 16.63% and Data obtained for the drying rate of 0.049 lb.ft2 / h, 0.101 lb.ft2 / h, 0.132 lb.ft2 / h, 0.142 lb.ft2 / h, 0.196 lb.ft2 / h. From the experiment it can be concluded that the longer the immersion time, the greater the drying rate

The Challenges and Strategies to Improve Family-centered Round: a Literature Review

The importance of family-centered care and the role of families in decision making are becoming more recognized today. Several studies have supported the implementation of family-centered care and its role in enhancing quality of care. Family-centered rounds are one of family centered model of care that brings together multidisciplinary team as well as family to discuss the patient's condition and care management, coordinate the patient's care management, and make decisions on care plan for the patient (Sisterhen et al., 2007, Aronson et al., 2009). As part of innovations to enhance family-centered care, family-centered rounds have been adopted and implemented in many hospitals. This model of rounds is popular and widely applied in the neonatal and pediatric intensive care unit (Aronson et al., 2009, Kleiber et al., 2006, Mittal et al., 2010). However, other units have also begun to implement it (Schiller and Anderson, 2003, Mangram et al., 2005). The benefits of family-centered rounds have been presented in several studies. They reported that family-centered rounds have been improved communication between staff and family members (Mittal et al., 2010, Jacobowski et al., 2010, Rosen et al., 2009, Vazirani et al., 2005), understanding of the patient's care plan (Rosen et al., 2009), staff and family satisfaction (Rappaport et al., 2010, Rosen et al., 2009); and decreased need for care plan clarification (Rosen et al., 2009)

Perilaku Investor Saham Dan Obligasi Pada Bursa Efek Jakarta Periode November 2002-Maret 2003

In globalization dimention where the society have been more educated, so financial investment growing faster both kind of instrument or market participant. For long-term investment there is available two kinds of interesting alternative such as Bond and Stock. This study purpose specifically to differential investor behavior who choosing stock or bond as their financial investment in Jakarta Stock Exchange between November 2002 until March 2003. This topic very interested because the unique characteristic between stock as a equity contrast bond as a debt. The ultimate content of this research to describe the application of psychology to financial behavior from investor toward their behavioral finance in the investment activity. This concept including individual investment activity which observable or overt and covert or hidden. The individual characteristic and their link with the environment measured by 5W 1H: What They Buy, Who is The Investor, Who is The Influencer, Why They Buy, When They Buy, Where They Buy and How Often They Use. Through this research expected to be able to explore the meaning of investor behavior in their action to invest on stock or bond based on the believing may be the investor rasionally or the opposite

Entanglement Dynamics in a Dispersively Coupled Qubit-Oscillator System

We study entanglement dynamics in a system consisting of a qubit dispersively coupled to a finite-temperature, dissipative, driven oscillator. We show that there are two generic ways to generate entanglement: one can entangle the qubit either with the phase or the amplitude of the oscillator's motion. Using an exact solution of the relevant quantum master equation, we study the robustness of both these kinds of entanglement against the effects of dissipation and temperature; in the limit of zero temperature (but finite damping), a simple analytic expression is derived for the logarithmic negativity. We also discuss how the generated entanglement may be detected via dephasing revivals, being mindful that revivals can occur even in the absence of any useful entanglement. Our results have relevance to quantum electromechanics, as well as to circuit QED systems.Comment: 5 pages, 5 figure

IMPROVING STUDENTS’ WRITING SKILL USING A FOUR-PHASE TECHNIQUE

This article describes a classroom action research held in writing class using a four-phase technique to improve the eleventh grade students’ writing skill and improve classroom situation. The method used in the research is classroom action research was conducted in two cycles. Each cycle included four stages: planning, implementing, observing, and reflecting. The research data were collected by using observation, interview, document, photograph and test (pre-test and post-test). The data were analyzed through descriptive analysis which consists of assembling the data, coding the data, comparing the data, building interpretation, and reporting the outcomes for the qualitative data and descriptive statistics for the quantitative data. The research findings show that a four-phase technique is able to improve students’ wriitng skill and classroom situation. It shows that there was an improvement of the students’ writing skill before and after the research. Key words: classroom action research, writing skill, a four-phase techniqu

PENGEMBANGAN DAN ANALISA KESERAGAMAN ALIRAN TEROWONGAN ANGIN TIPE TERBUKA SEBAGAI SARANA PENGUJIAN AERODINAMIKA

Terowongan angin sebagai sarana praktikum dan riset di bidang aerodinamika sangat penting keberadaannya, namun harganya yang mahal seringkali menjadi kendala utama di berbagai institusi pendidikan. Pengembangan terowongan angin dengan biaya murah namun memenuhi syarat sangat penting untuk dilakukan. Penelitian ini bertujuan untuk mengembangkan terowongan angin tipe terbuka dan menguji keseragaman aliran pada seksi uji sehingga layak untuk dipergunakan. Terowongan angin dibuat dari plat besi dengan tebal 1,4 mm, angin dihasilkan oleh fan aksial yang digerakkan dengan motor listrik dengan daya 1 HP. Pengujian dilakukan pada bebrapa kecepatan angin yang berbeda, variasi kecepatan diperoleh dengan mengubah putaran motor listrik menggunakan inverter. Hasil pengujian menunjukkan bahwa kecepatan terendah yang dicapai adalah 2 m/s dan tertinggi 5,8 m/s. Pada kecepatan 2 m/s variasi kecepatan pada seksi uji sekitar 0,1 m/s , dan pada kecepatan 5,8 m/s sekitar 0,1 hingga 0,3 m/s Kata Kunci : terowongan angin, aerodinamika, open circuit wind tunne