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', Syahrial
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Agriculture, Biological Sciences & Forestry Education

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PENGGUNAAN MODEL WORD SQUARE UNTUK MENINGKATKAN MOTIVASI BELAJAR PADA MATA PELAJARAN IPS SISWA KELAS V SD NEGERI 001 SEDINGINAN KECAMATAN TANAH PUTIH KABUPATEN ROKAN HILIR ', Syahrial; ', Suarman; Johan, Rina Selva
Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan Vol 4, No 1 (2017): Wisuda Februari 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan

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Abstract: This study aims to determine the Model Word Square Application Usage To Increase Motivation At Subjects IPS Student Class V SD Negeri 001 Sedinginan Tanah Putih Rokan Hilir with a total of 25 students. This research was conducted in several cycles with the subject of class V students of SD Negeri 001 Sedinginan Tanah Putih Rokan Hilir 2015/2016. Based on the survey results revealed that the Model Word Square can increase learning motivation IPS fifth grade students of SD Negeri 001 Sedinginan Tanah Putih Rokan Hilir. Activities teachers first cycle result is 43.7% in the category are not perfect and the second cycle has reached a success rate of 78.1% in the category that is perfect. Student activity cycle I result already achieved a success rate that is 50.5% and in the second cycle, the better the score with a score that is 84% in the very high category. Student motivation first cycle results are already achieved a success rate that is 52% and the second cycle has reached a success rate of 84% in the category of very high interval.Keyword: Motivation Learning Student. Word Square model.
PEMANFAATAN TEPUNG TEMPE PADA PEMBUATAN KERUPUK SAGU ', Syahrial; Hamzah, Faizah; Herawati, Netti
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 1 (2016): Wisuda Februari 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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The aim of this study was to determine the effect of tempeflour and obtain a formulation that was elected in the manufacture of sago crackers based on quality standards cracker (SNI 01-2713-1999). This study was conducted experimentally by using Completely Randomized Design (CRD) with four treatments and four replications. The treatment in this study was K1 (sago starch : tempeflour100% : 0%), K2 (sago starch : tempeflour 90% : 10%), K3 (sago starch : tempeflour 80% : 20%) and K4 (sago starch : tempeflour 70% : 30%). Data were analyzed statistically using ANOVA and tested further by DNMRT at 5%. The results showed that the addition of tempeflour in the manufacture of sago crackers different in each treatment significantly affected the moisture content, ash content, protein content, flower power as well as evaluating the sensory descriptive and hedonic overall. Sago crackers chosen in this study is a cracker K3 (sago starch : tempeflour 80% : 20%), with a water content of 7,60%, 1,37% ash content, protein content of 5,92% and ranges from 41,24% flower power to the characteristicsslightlybrowncolored, flavoredtempe, tasteless tempeand crispas well asthe overallpreferredpanelists.   Keywords: Crackers sago, sago starch, tempeflour.
Co-Authors Faizah Hamzah Muhammad Luthfi Rina Selva Johan Suarman