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FAKTOR-FAKTOR YANG MEMPENGARUHI PENURUNAN PRODUKSI GARAM DI PANTAI KUSAMBA KLUNGKUNG Sumaryani, N. Putri; Parmithi, Ni Nyoman
Widyadari : Jurnal Pendidikan Vol 20 No 1 (2019): April 2019
Publisher : LP2M IKIP PGRI Bali

Salt is a complementary herb to make different types of cuisine to be delicious. Almost all types of food can not be separated from salt. Salt can be produced in a modern and traditional way in salt fields that lie on the lips of the beach. Gravy salt in Bali is indeed its existence began to decrease, because some areas are more developed as a tourist area. Growers of salt kusamba to this day still survive in developing the process of making salt bali.        Descriptive research conducted on salt farmers in Kusamba beach, Klungkung regency. Description is done based on data obtained from interviews of salt farmers in Kusamba Beach. The decrease of salt production at Kusamba beach of Klungkung Regency is caused by several factors such as long process of salt making and tradedional ways, community need for iodized salt, profession from salt farmer and natural condition factor.         The decline and the overturn of the profession of salt farmers is one of the problems that must be sought immediately solution because the loss of Balinese salt-making culture at Kusamba Beach certainly reduces the wealth of local culture owned by the island of Bali.

FAKTOR-FAKTOR YANG MEMPENGARUHI PENURUNAN PRODUKSI GARAM DI PANTAI KUSAMBA KLUNGKUNG Sumaryani, N. Putri; Parmithi, Ni Nyoman
Widyadari: Jurnal Pendidikan Vol. 20 No. 1 (2019): April 2019
Publisher : LPPM IKIP PGRI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.2653015

Salt is a complementary herb to make different types of cuisine to be delicious. Almost all types of food can not be separated from salt. Salt can be produced in a modern and traditional way in salt fields that lie on the lips of the beach. Gravy salt in Bali is indeed its existence began to decrease, because some areas are more developed as a tourist area. Growers of salt kusamba to this day still survive in developing the process of making salt bali.        Descriptive research conducted on salt farmers in Kusamba beach, Klungkung regency. Description is done based on data obtained from interviews of salt farmers in Kusamba Beach. The decrease of salt production at Kusamba beach of Klungkung Regency is caused by several factors such as long process of salt making and tradedional ways, community need for iodized salt, profession from salt farmer and natural condition factor.         The decline and the overturn of the profession of salt farmers is one of the problems that must be sought immediately solution because the loss of Balinese salt-making culture at Kusamba Beach certainly reduces the wealth of local culture owned by the island of Bali.

Analisis Kandungan Vitamin C Buah Naga Merah (Hylocereus polyrhizuz) dan Buah Naga Putih (Hylocereus undatus) pada Penyimpanan dengan Suhu dan Waktu yang Berbeda N. Putri Sumaryani; Anak Agung Istri Mirah Dharmadewi
Metamorfosa: Journal of Biological Sciences Vol 5 No 2 (2018)
Publisher : Prodi Magister Ilmu Biologi, Fakultas MIPA, Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/metamorfosa.2018.v05.i02.p18

This study was conducted to determine the temperature and storage time of the exact vitamin C content of red and white dragon fruit and the difference of vitamin C. The samples were taken from the plantation land in Ubud Andong Highway, Petulu, Gianyar Regency. Treated for 10 and 30 days with 2, 10, 20 and 300C temperature treatment with five repetitions using Completely Randomized Design Factorial pattern. Data obtained statistically using ANOVA (Analysis of Variance). The highest vitamin C content in red dragon fruit is 29.61 mg/ 100g temperature 100C for 10 days and the lowest is in 30 days storage with temperature 300C that is equal to 22,09 mg/ 100g. While the white dragon fruit content of vitamin C highest contained in storage with a temperature of 20C is 22.69 mg/ 100g with maximum storage of 10 days and the lowest at a temperature of 300C is 17.37 mg/ 100g.

FAKTOR-FAKTOR YANG MEMPENGARUHI PENURUNAN PRODUKSI GARAM DI PANTAI KUSAMBA KLUNGKUNG N. Putri Sumaryani; Ni Nyoman Parmithi
Widyadari : Jurnal Pendidikan Vol. 20 No. 1 (2019): April 2019
Publisher : LP3M Universitas PGRI Mahadewa Indonesia

Salt is a complementary herb to make different types of cuisine to be delicious. Almost all types of food can not be separated from salt. Salt can be produced in a modern and traditional way in salt fields that lie on the lips of the beach. Gravy salt in Bali is indeed its existence began to decrease, because some areas are more developed as a tourist area. Growers of salt kusamba to this day still survive in developing the process of making salt bali. Descriptive research conducted on salt farmers in Kusamba beach, Klungkung regency. Description is done based on data obtained from interviews of salt farmers in Kusamba Beach. The decrease of salt production at Kusamba beach of Klungkung Regency is caused by several factors such as long process of salt making and tradedional ways, community need for iodized salt, profession from salt farmer and natural condition factor. The decline and the overturn of the profession of salt farmers is one of the problems that must be sought immediately solution because the loss of Balinese salt-making culture at Kusamba Beach certainly reduces the wealth of local culture owned by the island of Bali.

Penerapan Model Pembelajaran Kolb Tipe Accomodator untuk Meningkatkan Minat dan Hasil Belajar Biologi Leonard Yusta Mahemba; Ni Nyoman parmithi; N. Putri Sumaryani
Emasains : Jurnal Edukasi Matematika dan Sains Vol. 6 No. 2 (2017): September 2017
Publisher : FPMIPA IKIP PGRI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (444.887 KB)

Kurangnya minat, dan hasil belajar peserta didik karena kualitas proses belajarnya kurang maksimal. Kinerja guru belum maksimal dalam menciptakan suasana kegiatan pembelajaran karena guru lebih cenderung menggunakan model pembelajaran Direct Intruction (DI) sehingga siswa kurang tertarik dalam kegiatan pembelajaran. Tujuan penelitian ini adalah penerapan model pembelajaran Kolb Accomodator dapat meningkatkan minat dan hasil belajar siswa kelas X MIA 1 SMA PGRI 4 Denpasar tahun akademik 2016/2017. Jenis penelitian ini adalah penelitian tindakan kelas (PTK) dengan menggunakan model pembelajaran Kolb Accomodator type. Subyek dalam penelitian ini adalah siswa kelas X MIA 1 SMA PGRI 4 Denpasar tahun akademik 2016/2017 yang berjumlah 42 orang. Objek penelitian tindakan kelas ini adalah: (1) Bunga. (2) Hasil belajar peserta didik. Metode pengumpulan data menggunakan kuesioner minat, dan menguji hasil belajar peserta didik. Analisis data menggunakan analisis statistik deskriptif. Hasil penelitian menunjukkan 1) Ada peningkatan minat dan hasil belajar. Hal ini dapat dilihat dari peningkatan rata-rata skor minat belajar peserta didik pada siklus I 4,14 berada pada kategori baik dan pada siklus II rata-rata minat siswa meningkat menjadi 4,45 berada dalam kategori sangat baik maka terjadi peningkatan sebesar 9,66% . Skor rata-rata 2) Hasil belajar juga meningkat dari siklus I 80,11 nilai rata-rata hasil belajar meningkat pada siklus II menjadi 86,30 meningkat 7,78% Hasil penelitian juga menunjukkan bahwa penyerapan peserta didik pada siklus I 80,11% mengalami peningkatan. siklus II hingga 80,30% terjadi peningkatan 7,78% ketuntasan klasikal pada siklus I 72% dan siklus II sebesar 95% berarti peningkatan sebesar 31,94%. Dari hasil penelitian dapat disimpulkan bahwa penerapan model pembelajaran tipe Kolb Accomodator dapat meningkatkan minat dan hasil belajar peserta didik kelas X MIA 1 SMA PGRI 4 Denpasar tahun akademik 2016/2017.

IDENTIFICATION OF THE BIOLOGICAL CHARACTERISTICS OF DUCK EGG (Anasdomesticus) IN THE DETERMINATION BUSINESS N. Putri Sumaryani; ni putu delly permatasari
Emasains : Jurnal Edukasi Matematika dan Sains Vol. 9 No. 1 (2020): Maret 2020
Publisher : FPMIPA IKIP PGRI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.3745665

Research purposesto identify the biological characteristics of duck eggs(Anasdomestius) in the hatchery business in the Oka farm area on Street JepunGulingan sub-districtMengwi districts Badung, reviewed from biological characteristicsduck egg in the hatchery, the weight and thickness of duck egg shells were observed for 28 days. This type of research is quantitative descriptive, observation is done using observation method using random sampling or random sampling 80 eggs are observedfrom 11.00-13.00 WITA the data was recorded for three hours. Data analysis was carried out by descriptive analysis. This research shows minimum egg weight is 64 grams and the maximum weight in eggs is 88 grams. The egg weight that meets the hatching requirements is the weight of the egg70-79 grams with a shell thickness of 0.45 mm. The thickness of the eggshell that is too thick and too thin can cause hatchability in the duck's eggs is not good and can cause the eggs to fail to hatch.

PEMBERDAYAAN KETERAMPILAN PROSES SAINS BIOLOGI DENGAN MEMANFAATKAN LINGKUNGAN SEKITAR SEBAGAI SUMBER BELAJAR DI MASA PANDEMI COVID-19 N. Putri Sumaryani; Parmithi Ni Nyoman
Emasains : Jurnal Edukasi Matematika dan Sains Vol. 10 No. 2 (2021): September 2021
Publisher : FPMIPA IKIP PGRI Bali

Tujuan penelitian untuk mendeskripsikan pemberdayaan keterampilan proses sains biologi dengan memanfaatkan lingkungan sekitar sebagai sumber belajar mahasiswa di masa pandemi Jenis penelitian ini adalah penelitian deskriptif dengan studi pustaka dengan membahas keterampilan proses sains yang memanfaatkan lingkungan sekitar sebagai sumber belajar. Variabel yang dibahas dalam penelitian ini adalah pemberdayaan keterampilan proses sains biologi dengan memanfaatkan lingkungan sekitar dalam pembelajaran biologi di masa pandemi covid-19, dimana pembelajaran biologi yang biasanya dilakukan di di laboratorium tidak dapat ddilaksanakan secara maksimal karena adanya pandemi, maka pemanfaatan lingkungan sekitar dapat menjadi sebuah alternatif dalam pelaksanaan pembelajaran biologi. Keterampilan proses sains merupakan pendekatan pembelajaran yang berorientasi kepada proses sains yang mengandung empat hal yaitu produk, proses, sikap dan teknologi. Keterampilan proses sains dalam pembelajaran biologi menjadi sangat penting untuk meningkatkan pemahaman sains dalam pembelajaran biologi khususnya, sehingga kondisi pandemi tidak menjadi halangan untuk para mahasiswa meningkatkan pemahaman dalam pembelajaran biologi karena dengan pemanfaatan lingkungan sekitar dapat menjadi proses dalam pembelajaran.

Dynamics of hierarchical conflict in higher education: What does the literature tell us about performance and well-being? Putu Gede Subhaktiyasa; Arisusana, I Made; Wahyudi, Hendro; Sumaryani, N. Putri
Jambura Journal of Educational Management Volume 5 Nomor 2, September 2024
Publisher : JURUSAN MANAJEMEN PENDIDIKAN FAKULTAS ILMU PENDIDIKAN UNIVERSITAS NEGERI GORONTALO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37411/jjem.v5i2.3265

Hierarchical conflict in higher education institutions can affect the performance and welfare of lecturers and administrative staff, but in-depth studies on the impact and conflict management strategies still need to be explored. This study aims to provide an understanding of the impact of hierarchical conflict on the performance and well-being of lecturers and administrative staff and effective strategies for managing conflict. This study uses a literature review method, which examines findings from relevant literature with a content analysis approach. The results indicate that hierarchical conflict can potentially reduce academic productivity and operational efficiency and increase staff stress and burnout. However, in some cases, conflict can also spark innovation and collaboration. Effective conflict management strategies include managerial, cultural, and structural approaches. The findings contribute to developing conflict management policies and practices in higher education institutions and provide theoretical insights to guide future research.

Uji Korelasi dalam Penelitian Kuantitatif: Kajian Konseptual, Asumsi Statistik dan Implikasi Paraktis Subhaktiyasa, Putu Gede; Numertayasa, I Wayan; Sumaryani, N. Putri; Candrawati, Sang Ayu Ketut; Dharma, I Dewa Gede Candra; Saputra, I Gusti Ngurah Widya Hadi
Jurnal Ilmiah Profesi Pendidikan Vol. 10 No. 4 (2025): November
Publisher : Fakultas Keguruan dan Ilmu Pendidikan, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jipp.v10i4.3952

Uji korelasi merupakan salah satu teknik statistik yang paling banyak digunakan untuk mengetahui hubungan antarvariabel, namun praktiknya masih menunjukkan kesalahan intepretasi dan generalisasi. Penelitian ini bertujuan melakukan analisis kritis terhadap berbagai jenis uji korelasi parametrik dan non-parametrik dengan mentelaah keunggulan, keterbatasan, dan konteks penggunaannya dalam kerangka validitas dan analisis data kuantitatif. Penelitian ini menggunakan pendekatan kualitatif dengan desain studi pustaka melalui telaah literatur dari basis data ilmiah dalam rentang 2015-2025. Analisis data menggunakan analisis isi dengan pendekatan deduktif-induktif pada tema konseptual, asumsi statistik dan praktik penerapan korelasi. Hasil analisis menunjukkan bahwa uji korelasi berperan penting dalam identifikasi kekuatan dan arah hubungan antarvariabel, namun tidak dapat digunakan untuk memberikan kesimpulan hubungan sebab akibat. Penentuan jenis korelasi harus mempertimbangkan skala pengukuran, distribusi data dan data outlier. Selain itu, signifikansi statistik tidak selalu mencerminkan makna substantif, sehingga diperlukan interpretasi dan pelaporan yang dilandasi justifikasi metodologis yang kuat. Temuan ini menekankan pentingnya peningkatan literasi statistik dan pemahaman metodologis untuk ketapatan analisis, mencegah kesalahan infersial dan meningkatkan kualitas rekomendasi berbasis bukti.

PELATIHAN MANAJEMEN DAN LABELING PADA KELOMPOK TANI SUBAK BENGKEL, DESA BENGKEL, KECAMATAN KEDIRI KABUPATEN TABANAN Sumaryani, N. Putri; Ni Wayan Sunita; Ni Nyoman Parmithi; I Nengah Suka Widana
Sewagati Vol. 2 No. 2 (2023): Sewagati
Publisher : Fakultas Teknik dan Informatika Universitas PGRI Mahadewa Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59819/sewagati.v2i2.3407

Workshop Village, Kediri District, Tabanan Regency is a village whose population is 80% farmers. Bengkel Village has the largest subak land in Kediri District. Workshop Village is a Tourism Village with very beautiful natural potential and agricultural and cultural activities that are still very well preserved. The workshop village which has a close distance to Tanah lot makes the workshop village a strategic village to introduce rural tourism as well as various Subak activities and Other unspoiled cultural attractions. Bengkel Village is one of the villages that produces black rice with good quality, because the black rice produced in Bengkel Village has advantages with a small sugar content. However, marketing still experiences obstacles in the marketing and labeling process so that it becomes more attractive to be developed in the market.

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