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All Journal Jurnal English Education: Jurnal Tadris Bahasa Inggris JURNAL BIOLOGI INDONESIA
Sally, Sally
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Arts Humanities Biochemistry, Genetics & Molecular Biology Education Languange, Linguistic, Communication & Media Social Sciences

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KARAKTERISASI KWETIAU BERAS DENGAN PENAMBAHAN TEPUNG TAPIOKA DAN TEPUNG JAMUR TIRAM Saskiawan, Iwan; Sally, Sally; Kiyati, Warsono El; Widhyastuti, Nunuk
JURNAL BIOLOGI INDONESIA Vol 14, No 2 (2018): JURNAL BIOLOGI INDONESIA
Publisher : Perhimpunan Biologi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/jbi.v14i2.3742

Abstract

ABSTRACTKwetiau is an Indonesian noodle which made from  rice flour. It has character of  less chewy and low nutrients. The addition of tapioca in kwetiau is hope to be able to improve the chewy texture. Furthermore the addition of oyster mushroom powder could increase its nutritional values. This study aimed to reveal  the effect of steaming time as well as addition of tapioca, and oyster mushroom powder on physical and chemical characteristics of kwetiau. The concentrations of tapioca and oyster mushroom powder are consecutively 0%, 10%, 20%, 30%, and 0%, 5%, 10%, 15%, with 4, 5, and 6 minutes steaming time. Determination of sensory, texture, cooking loss, testing, color, protein, crude fiber, and dietary fiber testing are conducted in this research. The result showed that there are an influences of steaming time, tapioca and oyster mushroom powder concentration on kwetiau?s physical and chemical characteristic as well as consumer preferences. The selected formulation is the kwetiau with 20% tapioca addition, steamed for 4 minutes, and 10% oyster mushroom powder addition. Keywords: Kwetiau, Oyster Mushroom, Rice Flour, Tapioca 
A Need Analysis English for Business Course Sally, Sally; Pradana, Satria Adi
English Education: Jurnal Tadris Bahasa Inggris Vol 12 No 2 (2019): English Education: Jurnal Tadris Bahasa Inggris
Publisher : Universitas Islam Negeri Raden Intan Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24042/ee-jtbi.v12i2.5430

Abstract

English is an effective medium of communication in the world. The learners nowadays must capable of using English for a certain subject area. In academic, the use of English to learn subject area knowledge is increased, especially English for Specific Purposes (ESP). The need for ESP in business is to provide students with English following future professions so that they can become well-known business workers. In this study, needs analysis has been carried out to design ESP courses for management major students at Batam International University. This research study uses questionnaires for students and interviews for teachers and alumni. There are 4 English lecturers, 37 students from second semester students and 7 alumni who voluntarily participated in this study There are 3 components used in need analysis; present situation analysis (PSA) to find what learners’ strengths, weaknesses, skills, and experiences in English language; learning situation analysis (LSA) which concerned with learners’ learning preferences; and target situation analysis (TSA) to analysis more closely to learners’ reason for learning. ESP curriculum development must be seen from the needs of students. After analyzing the results, The results of the needs analysis help the lecturer to identify students' needs and weaknesses in language skills. After analyzing students' needs to determine the purpose of language courses, the lecturer can choose several materials according to the needs of students.
Co-Authors IWAN SASKIAWAN Kiyati, Warsono El NUNUK WIDHYASTUTI Pradana, Satria Adi