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All Journal Food Science and Technology Journal (Foodscitech) Dinamika Pendidikan
-, Jariyah
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Agriculture, Biological Sciences & Forestry Education

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PENERAPAN MODEL PEMBELAJARAN KONTEKSTUAL UNTUK MENINGKATKAN HASIL BELAJAR MATEMATIKA MATERI PERKALIAN PADA SISWA -, Jariyah
Dinamika Pendidikan Vol 10, No 1 (2020): Edisi Januari-April 2020
Publisher : Institute of Research Publishing Project (I-RPP)

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Abstract

Tujuan penelitian tindakan kelas ini adalah Untuk meningkatkan kemampuan menghitung perkalian melalui model pembelajaran kontekstual. Bentuk penelitian ini adalah penelitian tindakan kelas yang terdiri dari dua siklus, tiap siklus terdiri dari empat tahapan yaitu perencanaan, pelaksanaan, observasi dan refleksi. Teknik pengumpulan data menggunakan observasi, dokumentasi, dan tes. Teknik analisis data menggunakan teknik analisis model deskriptif  interaktif yang terdiri dari tiga komponen analisis yaitu reduksi data, sajian data, dan penarikan simpulan atau verifikasi. Hasil penelitian ini adalah : Adanya peningkatan nilai rata-rata kelas yang diperoleh siswa dari sebelumnya pada tes awal 67; kemudian pada tes siklus pertama 72,6; menjadi 89 pada siklus kedua,  adanya peningkatan prosentase ketuntasan belajar siswa yang pada tes awal hanya 37,50%; dan pada tes siklus pertama 67,00%; kemudian pada siklus kedua menjadi 100%. Berdasarkan hasil penelitian di atas maka dapat disimpulkan bahwa melalui model pembelajaran kontekstual mampu meningkatkan kemampuan menghitung perkalian.
EFFECT OF CONCENTRATION OF PAPAYA LEAF FILTRATE (Carica Papaya L.) AND CITRIC ACID ON QUALITY OF GOAT’S MILK DANGKE -, Rosida; Ernestine, Cecilia Vienna; -, Jariyah
Food Science and Technology Journal (Foodscitech) Vol. 4 No. 2 (2022): FOODSCITECH
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25139/fst.v4i2.4220

Abstract

Dangke is a dairy product that is shaped like cheese from Enrekang (South Sulawesi) which is made by coagulating milk with papain. The use of papaya leaf filtrate causes bitter taste in dangke, the addition of citric acid as coagulant combination can control the proteolytic activity and covers an unfavorable after taste. This study aims to determine the effect of the concentration of papaya leaf filtrate and citric acid on the physicochemical and organoleptic characteristics of goat's milk dangke. This study used a factorial completely randomized design (CRD) with two factors, factor I was the concentration of papaya leaf filtrate (0.5%, 1%, 1.5%) and factor II was the concentration of citric acid (0.5%, 1 %, 1.5%). The data obtained were analyzed using ANOVA and if there was a significant difference between treatments, it was continued with the DMRT follow-up test at 5% level. This study showed a significant interaction between papaya leaf filtrate and citric acid on yield, water content, fat content, texture score, color score and taste score. Dangke goat's milk with papaya leaf filtrate concentration of 1.5% and citric acid concentration of 0.5% is the best treatment with yield characteristics 10,6%; water content 54,47%; ash content 2,14%; protein content 21,25%; fat content 13,05% and pH 4,89 and hedonic score of texture 4,60 (slightly soft), aroma 3,30 (smells typical of goat's milk), color 2,25 (not very white), and taste 3,00 (bitter).
EFFECT OF THE PROPORTION OF SORGHUM FLOUR : WHEAT AND CARRAGEENAN ON THE QUALITY OF PATIN FISH BURGER Dwiki Febrian, Nurdin; -, Jariyah; Winarti, Sri
Food Science and Technology Journal (Foodscitech) Vol. 4 No. 2 (2022): FOODSCITECH
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25139/fst.v4i2.4461

Abstract

Patty Burger is minced meat (usually beef, but sometimes other meats), shaped round, flattened, steamed first, and then fried in butter or grilled over coals. Catfish meat was chosen because it is high in protein and low in fat, the use of proportions of sorghum flour and wheat flour to improve product quality so that it is not easily crushed, the addition of carrageenan as a stabilizer to improve texture. This study aims to determine the effect of the proportion of sorghum flour and wheat flour with the addition of carrageenan on the quality of the catfish burger patty. This study used a factorial Completely Randomized Design (CRD) with two factors, namely factor I the proportions of sorghum flour and wheat flour (60%:40%, 70%:30%, 80%:20%) and factor II carrageenan concentration (0, 5%, 1%, 1.5%). The data obtained were analyzed using ANOVA, if there was a significant difference between treatments, a 5% DMRT further test was carried out. This study showed a significant interaction between the proportions of sorghum flour and wheat flour with the observation parameters of moisture content, ash content, fat content, WHC, Penetrometer texture, starch content, food fiber, r, and hedonic organoleptic tests, aroma scores, color scores, taste scores. The best results were obtained in the A2B2 treatment, namely the proportion of sorghum and wheat flour (70%:30%) with the addition of 1.0% carrageenan with the characteristics of water content 57.74%, protein content 14.47%, fat content 5.18%, Texture 0.13 mm/gr/sec, WHC 16.50%, Starch 17.43% and a score of 3.87 (Like) for Color 3.87, 3.82 (Slightly Likes) for Taste and 3.75 (Slightly Likes) for scent Keywords: burger patty, sorghum flour, wheat flour, carrageenan
Co-Authors -, Rosida Dwiki Febrian, Nurdin Ernestine, Cecilia Vienna Sri Winarti