IMPLEMENTATION OF EMOTIONAL AND SPIRITUAL QUOTIENT IN ISLAMIC RELIGIOUS EDUCATION IN SMA NEGERI 20 PANGKEP

Abstrack: The purpose of this study is to determine the implementation of emotional and spiritual quotient in learning Islamic religious education at SMA Negeri 20 Pangkep. This type of research is descriptive qualitative with a phenomenological and pedagogical-psychological approach. The location of this research is SMA Negeri 20 Pangkep in class X. The data source is the primary data of all Islamic religious education teachers, while the secondary data is RPP documents related to the object under study. Data obtained through observation, interviews and documentation, then data processing using the Milles and Huberman model (data reduction, data presentation and conclusion) with analysis using triangulation to ensure data validity against the focus under study. The results of this study indicate that the implementation of emotional and spiritual quotient in Islamic religious education learning at SMA Negeri 20 Pangkep is an Islamic religious education learning activity in which several emotional and spiritual quotient indicators are integrated, including; managing self-emotion, empathy, building relationships (relations), meaning and high self-awareness. This concept is combined by the Islamic religious education teacher at SMA Negeri 20 Pangkep in implementing Emotional and Spiritual quotient

Acceptability and Protein Levels of Bassang with Addition of Tempe

Bassang is a typical food of South Sulawesi consisting of glutinous corn, cornstarch, coconut milk and sugar which has a low protein content. Protein has an essential function in the body. Tempe is a food that contains high protein that is beneficial for the body. The aims of this study was to measure the acceptance and protein content of bassang with addition of tempe. The type of research was laboratory experimental research withresearch post test group design. Acceptance was assessed based on the results of a hedonic test of 30 panelists conducted at the Organoleptic Laboratory of the Department of Nutrition, Poltekkes, Ministry of Health, Makassar. Protein content was analyzed using themethod micro kjedhal at the Laboratory of Quality Control SMK SMTI Makassar. The data is presented in the form of tables and narratives. The results showed that the most preferred color was bassang with the addition of tempe with a concentration of 40%. The most preferredis aroma bassang with the addition of tempe with a concentration of 30%. The most preferred texture is bassang with the addition of tempe at a concentration of 30% and 40%. The most preferred taste is bassang with the addition of tempe with a concentration of 40%. The protein content of bassang with the addition of tempe was the best from the acceptability result, which was a concentration of 40% and the results showed that the protein content per 100 grams of material was 4.155 grams. The most preferred concentration is bassang with the addition of tempe with a concentration of 40%. The protein content of bassang with the addition of tempe is the best from the results of acceptance, which is a concentration of 40% and the results of the protein content per 100 grams of material are 4.155 grams

pH-Sensitive Hydrogel from Polyethylene Oxide and Acrylic acid by Gamma Radiation

Hydrogel as a good water absorbent has attracted great research interest. A series of hydrogel based on polyethylene oxide (PEO) and acrylic acid (AAc) was prepared by applying gamma radiation with variation in the concentration of acrylic acid. Fourier transform infrared (FTIR) and scanning electron microscopy (SEM) were used to characterize the PEO/ AAc hydrogel. The properties of the prepared hydrogels such as gel content, swelling behavior, tensile strength, and pH sensitivity were evaluated. The formation of the hydrogels was confirmed from FTIR spectra. SEM images showed the inner porous structure of the hydrogels. The dose of gamma radiation was optimized to get a hydrogel with good swelling property and mechanical strength. The swelling ratio and gel content of the hydrogels were increased with increasing acrylic acid content. The pH of the solutions affected the swelling which indicated the pH-responsive property of the prepared hydrogels. Swelling of the prepared hydrogels in sodium chloride salt solutions decreased with increasing the ionic strength