Garuda - Garba Rujukan Digital

Interpersonal Communication between Teachers and Students in Forming the Character of High School Students When the New Era Covid-19 is Normal in Tangerang District (Case Study of SMAN 30 Tangerang Regency) Qodriyah, Laelatul; Rakhma, Dinda
Budapest International Research and Critics Institute-Journal (BIRCI-Journal) Vol 4, No 4 (2021): Budapest International Research and Critics Institute November
Publisher : Budapest International Research and Critics University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33258/birci.v4i4.2894

This article examines the Interpersonal Communication of Teachers and Students in Shaping the Character of School Students in the New Normal Era, because at the time of the new normal which means a new normal life during the covid-19 pandemic, the teaching and learning process is carried out indirectly, of course by utilizing online media such as Whatsapp. , google forms, and zoom meeting. The implementation of character education, which is usually taught through habits in schools, must be changed online. In the world of education, students really need character to shape their personality. This research includes descriptive qualitative research. The subjects in this study were teachers and guardians of students at SMA Negeri 30 Tangerang Regency. The data collection technique used is the observation of the implementation of character education. Observational data obtained were then reported descriptively. The results obtained from observations where the implementation of character education in the new normal era is carried out online. Forming student character during the current pandemic is certainly not easy for teachers, teachers must really work hard for how students are interested in learning to use media such as cellphones by sending a lot of learning material in the form of videos, communication is very limited, teachers cannot monitor directly students, then the role of parents is very important to assist teachers in online learning methods during a pandemic like this.

PENGARUH IMPRESSION MANAGEMENT DAN KOMPETENSI PROFESIONAL GURU SENI BUDAYA TERHADAP SIKAP BELAJAR SISWA SMAN DI KAB TANGERANG Qodriyah, Laelatul; Prihantoro, Edy
Fikrah : Journal of Islamic Education Vol 8, No 2 (2024)
Publisher : Fakultas Agama Islam Universitas Ibn Khaldun Bogor, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32507/fikrah.v8i2.3099

This study aims to determine the influence of impression management and professional competence of Arts and Culture teachers on students' learning attitudes. The population in this study is students of SMAN 1 Tangerang and SMAN 30 Tangerang in 2024, with a research sample of 87 students taken using the solvin formula. The data collection technique was through a questionnaire, with instruments as many as 41 statement items. Meanwhile, the data analysis is quantitative with descriptive statistical techniques, simple regression correlation analysis, and multiple regression correlation analysis. The results of the study were: there was a significant influence of impression management on students' learning attitudes by 51.5%, there was a significant influence of professional competence of cultural arts teachers on students' learning attitudes by 55.9%, and there was a significant influence of impression management and professional competence of cultural arts teachers simultaneously on students' learning attitudes by 62.8%. These results show that impression management and professional competence of cultural arts teachers have a considerable impact on the positive change of students' learning attitudes.

Kajian Karakteristik dan Potensi Aktivitas Antioksidan Teh Daun Beluntas (Pluchea indica L.) dengan Penyertaan Jahe sebagai Minuman Fungsional Hakim, Ahmad Luqman; Syska, Kavadya; Ropiudin, Ropiudin; Nurhayati, Asti Dewi; Susanto, Andri; Aulia, Risfa; Insani, Choerul; Estiningrum, Diyah Palupi; Istiqomah, Kholifatun; Maskuri, Khasan; Ayuningtyas, Syella Aditya; Najib, Akmal Auladi; Subekti, Ilyas; Qodriyah, Laelatul; Wahdah, Fatimah; Alfiana, Yulia Eva; Khirnika, Asvi; Pranoto, Restu Aji Saripwijaya
Jurnal Agritechno Jurnal Agritechno Vol. 17, Nomor 1, April 2024
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.v17i1.1299

This research aimed to 1) Determine the characteristics and antioxidant activity of Beluntas Tea with the addition of smashed ginger as a functional beverage; 2) Identify the best formulation for Beluntas tea with ginger as a functional beverage. This research utilized a Completely Randomized Design with two factors: Beluntas tea leaves and smashed ginger with three treatments. The treatments for Beluntas leaves consisted of 70%, 50%, and 30% (w/w). Meanwhile, the treatments for smashed ginger were 30%, 50%, and 70% (w/w). Data were analyzed using ANOVA, and if there were significantly different treatment effects, the Duncan 5% test was applied. Based on the analysis, the treatment with the highest pH value was B3J3 with a value of 7.17. The highest antioxidant value was found in treatment B2J3 with a value of 3.21%, with a Beluntas tea leaves to smashed ginger weight ratio of 1:1.4 g/g. The highest tannin content was observed in treatment B1J1 with a value of 21.85%. The highest yield was obtained from treatment B2J1 with a value of 0.96%. The best treatment based on organoleptic tests was treatment B2J2 with a value of 2.84, which was preferred over the other treatments.

Kajian Suhu Pengeringan Teh Daun Beluntas (Pluchea Indica L.) dan Pengaruhnya terhadap Kandungan Antioksidan Ayuningtyas, Syella Aditya; Syska, Kavadya; Ropiudin, Ropiudin; Nurhayati, Asti Dewi; Wahdah, Fatimah; Subekti, Ilyas; Maskuri, Khasan; Aulia, Risfa; Najib, Akmal Auladi; Susanto, Andri; Insani, Choerul; Qodriyah, Laelatul; Hakim, Ahmad Luqman; Estiningrum, Diyah Palupi; Istiqomah, Kholifatun; Sukesi, Rina; Khirnika, Asvi; Zahroh, Inarotul
Jurnal Agritechno Jurnal Agritechno Vol. 17, Nomor 1, April 2024
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.v17i1.1300

This research investigates the impact of drying temperature on the antioxidant content of Beluntas leaf tea (Pluchea indica L.). Beluntas, a widely recognized medicinal herb, is renowned for its potential health benefits attributed to its antioxidant properties. This quantitative study employs a Factorial Completely Randomized Design with two factors: the drying time of Beluntas leaves (factor W) and the drying temperature (factor S). The research aims to evaluate the effects of drying time and temperature of Beluntas leaves on pH, yield, moisture content, antioxidant content, tannin content, and organoleptic properties of Beluntas leaf tea. Drying times of 120, 140, and 160 minutes were used, while drying temperatures were 50, 60, and 70°C. Beluntas leaf tea was then brewed with 200 ml of hot water at 90-100°C temperatures and steeped for 10 minutes. The results of the research can be summarized as follows: 1) Drying temperature and time significantly affect pH, yield, moisture content, antioxidant content, and tannin content. Higher drying temperatures and longer drying times decrease, pH, yield, moisture content, antioxidant content, and tannin content. 2) The optimal treatment of drying temperature and time to obtain optimal antioxidant content is in sample S1W2 (drying temperature of 50°C for 140 minutes) with a moisture content of 7.74%, pH of 5.92, yield of 74.66%, antioxidant content of 59.12%, and tannin content of 14.90%. 3) Based on organoleptic tests, the sample preferred by the panelists is S3W2 (drying temperature of 70°C for 140 minutes) with a tea color that tends towards greenish-yellow, slightly characteristic aroma of Beluntas, non-bitter taste, and a pleasant aftertaste. The results indicate a significant impact of drying temperature on the antioxidant content of Beluntas leaf tea, with clear trends observed with varying temperatures. Understanding the relationship between drying temperature and antioxidant content is crucial for optimizing the production process of Beluntas leaf tea to maximize its health-promoting properties. This research provides valuable insights into the cultivation and processing of Beluntas as a functional beverage with enhanced antioxidant activity.

KARAKTERISTIK NUGGET IKAN YANG DIPERKAYA DENGAN DAUN BELUNTAS (Pluchea indica L.) SEBAGAI PANGAN FUNGSIONAL Susanto, Andri; Syska, Kavadya; Ropiudin, Ropiudin; Nurhayati, Asti Dewi; Istiqomah, Kholifatun; Aulia, Risfa; Hakim, Ahmad Luqman; Estiningrum, Diyah Palupi; Maskuri, Khasan; Najib, Akmal Auladi; Insani, Choerul; Subekti, Ilyas; Qodriyah, Laelatul; Ayuningtyas, Syella Aditya; Alfiana, Yulia Eva; Sukesi, Rina; Zahroh, Inarotul; Pranoto, Restu Aji Saripwijaya
Jurnal Agritechno Jurnal Agritechno Vol. 17, Nomor 1, April 2024
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.v17i1.1301

Functional food products have garnered significant attention, particularly among individuals seeking both palatable and nutritionally enriched dietary options. Among these, fish nuggets, as a processed fish product, emerge as a promising candidate for fulfilling daily nutritional requirements. This research aims to explore the quality characteristics of fish nuggets enriched with beluntas leaves and assess the fat and protein content, positioning them as functional food products. The research adopted a Completely Randomized Design (CRD) with two factors: beluntas leaves and mackerel, each featuring three distinct treatments. Beluntas leaf concentrations comprised 10%, 20%, and 30%, while mackerel concentrations included 90%, 80%, and 70%. Data analysis utilized Analysis of Variance (ANOVA), with subsequent application of the Duncan 5% test if significant treatment effects were observed. Results indicated that the most effective treatment for protein content was I1BI, exhibiting an average value of 88.66%. Meanwhile, the I1B3 treatment yielded the optimal fat content, averaging at 0.161%. This suggests that elevating the percentage of beluntas addition positively correlated with increased crude protein content, while significantly reducing fat content. This research contributes valuable insights into formulating fish nuggets with the incorporation of beluntas leaves as functional food. The outcomes serve as a foundational platform for advancing the development of functional food products based on fish, offering not only diverse flavors but also enhanced nutritional value. Such innovations align with the growing demand for healthier food alternatives and underscore the potential of fish-derived functional foods to address nutritional deficiencies and promote overall well-being.

PENGARUH IMPRESSION MANAGEMENT DAN KOMPETENSI PROFESIONAL GURU SENI BUDAYA TERHADAP SIKAP BELAJAR SISWA SMAN DI KAB TANGERANG Qodriyah, Laelatul; Prihantoro, Edy
FIKRAH Vol 8 No 2 (2024): DESEMBER
Publisher : Ibn Khaldun University, Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32832/fikrah.v8i2.20618

This study aims to determine the influence of impression management and professional competence of Arts and Culture teachers on students' learning attitudes. The population in this study is students of SMAN 1 Tangerang and SMAN 30 Tangerang in 2024, with a research sample of 87 students taken using the solvin formula. The data collection technique was through a questionnaire, with instruments as many as 41 statement items. Meanwhile, the data analysis is quantitative with descriptive statistical techniques, simple regression correlation analysis, and multiple regression correlation analysis. The results of the study were: there was a significant influence of impression management on students' learning attitudes by 51.5%, there was a significant influence of professional competence of cultural arts teachers on students' learning attitudes by 55.9%, and there was a significant influence of impression management and professional competence of cultural arts teachers simultaneously on students' learning attitudes by 62.8%. These results show that impression management and professional competence of cultural arts teachers have a considerable impact on the positive change of students' learning attitudes.

Title

Found 6 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 6 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 6 Documents
Search