Pengaruh Efikasi Diri dan Lokus Kendali (Locus Of Control) terhadap Prestasi Belajar Matematika

The purpose of this study was to analyze the influence of self-efficacy and locus of control on achievement of learning Mathematics. The method used was a survey. The sample size of 100 students in East Jakarta Regular SMAN randomly selected. Data collection is carried out by questionnaire and test engineering materials semester class X. Data analysis with path analysis techniques. The statistical test used t-test and SPSS. From the results of the study found that: (1) There is no direct effect of self-efficacy to locus of control with tcount = 0.8376 < ttable = 1.98; (2) There is a direct effect of self-efficacy to learning achievement Mathematics with tcount = 2.3148 < ttable = 1.98; (3) There is no direct effect of locus of control to learning achievement Mathematics with tcount = 1.8724 < ttable = 1.98; (4) There is no direct effect of self-efficacy to to learning achievement Mathematics through locus of control with tcount = -0.155 < ttable = 1.98

Chemical and chemometric methods for halal authentication of gelatin: an overview

The issue of food authenticity has become a concern among religious adherents, particularly Muslims, due to the possible presence of nonhalal ingredients in foods as well as other commercial products. One of the nonhalal ingredients that commonly found in food and pharmaceutical products is gelatin which extracted from porcine source. Bovine and fish gelatin are also becoming the main commercial sources of gelatin. However, unclear information and labeling regarding the actual sources of gelatin in food and pharmaceutical products have become the main concern in halal authenticity issue since porcine consumption is prohibited for Muslims. Hence, numerous analytical methods involving chemical and chemometric analysis have been developed to identify the sources of gelatin. Chemical analysis techniques such as biochemical, chromatography, electrophoretic, and spectroscopic are usually combined with chemometric and mathematical methods such as principal component analysis, cluster, discriminant, and Fourier transform analysis for the gelatin classification. A sample result from Fourier transform infrared spectroscopy analysis, which combines Fourier transform and spectroscopic technique, is included in this paper. This paper presents an overview of chemical and chemometric methods involved in identification of different types of gelatin, which is important for halal authentication purposes