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All Journal Jurnal Ilmu Sosial dan Humaniora Aquasains : Jurnal Ilmu Perikanan dan Sumberdaya Perairan
Wijayanto, Rahmat
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Humanities Social Sciences Other

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PENGUATAN NILAI PATRIOTIK MELALUI PENDIDIKAN BELA NEGARA DI SMA NEGERI TITIAN TERAS H.A.S. JAMBI Wijayanto, Rahmat; Marzuki, J
Jurnal Ilmu Sosial dan Humaniora Vol 7, No 2 (2018)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jish-undiksha.v7i2.14928

Abstract

Tujuan penelitian ini untuk memberikan gambaran mengenai pendidikan bela negara yang dapat membentuk atau memperkuat nilai patriotik bagi siswa atau generasi muda dalam menghadapi perkembangan zaman dan globalisasi agar jati diri mereka sebagai bangsa Indonesia tetap terjaga dalam jiwa dan raga. Penelitian ini menggunakan pendekatan kualitatif. Data didapatkan melalui proses wawancara, dan observasi pada guru dan siswa SMA Negeri Titian Teras H. Abdurrahaman Sayoeti Jambi. Hasil penelitian menunjukkan bahwa pendidikan bela negara yang diterapkan melalui kurikulum khusus di SMA Negeri Titian Teras H. Abdurrahman Sayoeti Jambi memiliki fungsi dalam menumbuhkan dan memperkuat nilai-nilai patrotik dalam diri peserta didik. Pendidikan bela negara mengajarkan mengenai kecintaan pada tanah air, semangat perjuangan, nasionalisme, patriotisme dan ketahanan fisik yang prima. Materi yang diberikan antara lain yakni wawasan kebangsan, baris berbaris, disiplin waktu, long march dan kepemimpinan. Dengan demikian pendidikan bela negara mempunyai kontribusi positif dalam membentuk siswa yang memiliki semangat patriotik sejak dini.
TASTE LEVEL OF FISH DRUMSTICK “DRAGON FEET” MADE FROM LARGE PELAGIC FISH MEAT Junianto, Junianto; Gunawan, Nesya Putri; Damayanti, Yohana; Wijayanto, Rahmat
AQUASAINS Vol 13, No 1 (2024): NOVEMBER 2024
Publisher : Jurusan Perikanan dan Kelautan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/aqs.v13i1.p%p

Abstract

The vast potential of Indonesia's seas makes fish a vital food source, contributing significantly to food availability in the country. Among the commonly caught species are large pelagic fish, such as tuna, skipjack tuna, and mackerel. To diversify processed fish products, large pelagic fish are transformed into innovative products, including "dragon's foot" products. This research aimed to identify the most suitable type of large pelagic fish meat for producing the most preferred dragon's foot product. The study employed an experimental method with three treatments based on the type of fish meat used: tuna, mackerel, and skipjack. The resulting dragon's foot products were evaluated for appearance, aroma, texture, and taste preferences by 15 semi-trained panelists. Statistical analysis was performed using the non-parametric Friedman test and paired comparison test, while the Bayes method was applied to determine the optimal treatment. The results revealed that the meat of large pelagic fish—specifically tuna, mackerel, and skipjack—serves as the primary ingredient in making dragon's foot products. Among these, the dragon's foot products made from tuna meat were the most favored by the panelists.Keywords: Bayes method, non-parametric analysis, product preference, sensory evaluation.
TASTE LEVEL OF FISH DRUMSTICK “DRAGON FEET” MADE FROM LARGE PELAGIC FISH MEAT Junianto, Junianto; Gunawan, Nesya Putri; Damayanti, Yohana; Wijayanto, Rahmat
Aqusains: Jurnal Ilmu Perikanan dan Sumberdaya Perairan Vol. 13 No. 1 (2024): November 2024
Publisher : Jurusan Perikanan dan Kelautan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/aqs.v13i1.p1605-1618

Abstract

The vast potential of Indonesia's seas makes fish a vital food source, contributing significantly to food availability in the country. Among the commonly caught species are large pelagic fish, such as tuna, skipjack tuna, and mackerel. To diversify processed fish products, large pelagic fish are transformed into innovative products, including "dragon's foot" products. This research aimed to identify the most suitable type of large pelagic fish meat for producing the most preferred dragon's foot product. The study employed an experimental method with three treatments based on the type of fish meat used: tuna, mackerel, and skipjack. The resulting dragon's foot products were evaluated for appearance, aroma, texture, and taste preferences by 15 semi-trained panelists. Statistical analysis was performed using the non-parametric Friedman test and paired comparison test, while the Bayes method was applied to determine the optimal treatment. The results revealed that the meat of large pelagic fish—specifically tuna, mackerel, and skipjack—serves as the primary ingredient in making dragon's foot products. Among these, the dragon's foot products made from tuna meat were the most favored by the panelists.Keywords: Bayes method, non-parametric analysis, product preference, sensory evaluation.
Co-Authors Damayanti, Yohana Gunawan, Nesya Putri JUNIANTO JUNIANTO Marzuki, J