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All Journal International Journal of Natural Science and Engineering Jurnal Prakarsa Paedagogia
Sahira, Safinaz
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Education Engineering

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The Impact of Using Salt on Drying Rate of Fish Delima, Rika; Sahira, Safinaz; Sumiroyani, Sumiroyani; Kamelia, Kamelia; Reskiana, Reskiana; Rahmi, Khusnul Aulia; Marta, Eni
International Journal of Natural Science and Engineering Vol 5, No 3 (2021): October
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (386.779 KB) | DOI: 10.23887/ijnse.v5i3.41314

Abstract

Fish drying by using additional salt as a preservative and adding flavor to the fish. This study aims to determine the effect of various doses of salt on the quality of tilapia, motan, dried salted lemongrass and the difference that does not use salt on the quality of fish. This type of research is quantitative research with experimental methods. The independent variable in this study was the concentration of NaCl salt as a treatment, namely 10%, 20%, 30% of the total fish weight. The controlled variables of this study were the type of fish, weather conditions, and materials used. The research process begins with weeding motan, tilapia, and lemongrass fish, namely motan fish, tilapia, and lemongrass fish, weighing 100 grams. Then the fish are weeded with running water, removed all the contents of the fish's stomach, and drained until the fish does not contain too much water. Then the addition of salt to the motan fish, tilapia, and lemongrass fish has been given, namely, 27%, 34%, and 41%. The duration of soaking or salting is 24 hours. After the salting time has been completed, the fish drying process is continued. The fish dried at a temperature of 30C to 35C for 2 to 3 days to obtain the desired characteristics of salted fish. Data was collected by testing the salt content in fish with different concentrations. The results showed a difference between salted fish and unsalted fish. Salted fish has a harder texture, taste better, and have a longer shelf life.
The Impact of Using Salt on Drying Rate of Fish Delima, Rika; Sahira, Safinaz; Sumiroyani, Sumiroyani; Kamelia, Kamelia; Reskiana, Reskiana; Rahmi, Khusnul Aulia; Marta, Eni
International Journal of Natural Science and Engineering Vol. 5 No. 3 (2021): October
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (386.779 KB) | DOI: 10.23887/ijnse.v5i3.41314

Abstract

Fish drying by using additional salt as a preservative and adding flavor to the fish. This study aims to determine the effect of various doses of salt on the quality of tilapia, motan, dried salted lemongrass and the difference that does not use salt on the quality of fish. This type of research is quantitative research with experimental methods. The independent variable in this study was the concentration of NaCl salt as a treatment, namely 10%, 20%, 30% of the total fish weight. The controlled variables of this study were the type of fish, weather conditions, and materials used. The research process begins with weeding motan, tilapia, and lemongrass fish, namely motan fish, tilapia, and lemongrass fish, weighing 100 grams. Then the fish are weeded with running water, removed all the contents of the fish's stomach, and drained until the fish does not contain too much water. Then the addition of salt to the motan fish, tilapia, and lemongrass fish has been given, namely, 27%, 34%, and 41%. The duration of soaking or salting is 24 hours. After the salting time has been completed, the fish drying process is continued. The fish dried at a temperature of 30C to 35C for 2 to 3 days to obtain the desired characteristics of salted fish. Data was collected by testing the salt content in fish with different concentrations. The results showed a difference between salted fish and unsalted fish. Salted fish has a harder texture, taste better, and have a longer shelf life.
PENERAPAN PEMBELAJARAN DARING TERHADAP KINERJA GURU DAN HASIL BELAJAR SISWA KELAS V DI SD NEGERI 010 Sahira, Safinaz; Jannah, Miftahul; Gustari, Rinda; Lubis, Adyanata
Journal Prakarsa Paedagogia Vol. 4 No. 2 (2021): Desember 2021
Publisher : Universitas Muria Kudus

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24176/jpp.v4i2.6934

Abstract

Pandemi Covid-19 menjadi persoalan multidimensi yang dihadapi dunia, hal tersebut juga dirasakan dampaknya dalam sektor pendidikan yang menyebabkan penurunan kualitas belajar pada peserta didik. Masa darurat pandemi ini mengharuskan sistem pembelajaran diganti dengan pembelajaran daring atau proses pembelajaran tetap berlangsung. Penelitian ini bertujuan untuk menguji Penerapan Pembelajaran Daring terhadap Kinerja Guru dan Hasil Belajar Siswa di SD Negeri 010 Rambah. Penelitian ini dilakukan dengan menggunakan metode penelitian deskriptif kualitatif. Sumber data yang diperoleh adalah data primer dan data sekunder dengan teknik pengumpulan data yaitu observasi, wawancara, dan dokumentasi. Hal ini diakibatnya karena adanya faktor kendala selama pembelajaran daring dilaksanakan seperti kurangnya alat peraga dan terbatasnya akses internet. Dalam pembelajaran daring ketersediaan kuota inernet, jaringan yang tidak stabil dan alat penunjang seperti laptob dan handphone. Pembelajaran daring dinilai efektif jika diterapkan pada masa pandemi covid-19 namun diperlukan model yang lebih variatif agar tetap menarik jika digunakan dalam jangka panjang. Lemahnya pengawasan terhadap siswa, kurang kuatnya sinyal di daerah pelosok, dan mahalnya biaya kuota adalah tantangan tersendiri  dalam pembelajaran daring. Meningkatkan kemandirian belajar, minat dan motivasi, keberanian mengemukakan gagasan dan pertanyaan adalah keuntungan lain dari pembelajaran daring. Subjek dalam penelitian ini adalah 15 guru dan 10 siswa kelas Vdi SD Negeri 010 Rambah.       
Co-Authors Adyanata Lubis Delima, Rika Gustari, Rinda Kamelia Kamelia Marta, Eni Miftahul Jannah Rahmi, Khusnul Aulia Reskiana, Reskiana Sumiroyani, Sumiroyani