Garuda - Garba Rujukan Digital

Rahmi, Khusnul Aulia

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Author-ID : 2322463

Engineering Social Sciences

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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

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.

Media Berbasis PPT Terhadap Pembelajaran Matematika di SD Kelas Tinggi Karmelia, Mila; Monalia, Monalia; Hakiki, Ismi Della; Rahmi, Khusnul Aulia; Sri Putri, Widya Widya Pratama; Siregar, Pariang Sonang; Marta, Eni
Mimbar Pendidikan Indonesia Vol. 2 No. 1 (2021): Januari
Publisher : Undiksha Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/mpi.v2i1.34590

Kendala pembelajaran daring menyebabkan menurunnya hasil belajar matematika selama pembelajaran daring. Proses pembelajaran hanya berpedoman pada buku siswa tanpa dibarengi penggunaan media. Hal ini mengakibatkan materi yang bersifat abstrak sulit untuk dipahami, salah satunya adalah materi jarak dan kecepatan. Selain itu, tanpa adanya media dalam pembelajaran menimbulkan perasaan mudah jenuh yang sering kali diarasakan siswa. Tujuan penelitian ini untuk menganalisis penerapan media berbasis PPT terhadap matematika di SD kelas tinggi. Jenis penelitian ini merupakan penelitian kualitatif. Penelitian ini menggunakan metode wawancara dalam pengumpulan data. Teknik analisis data menggunakan analisis deskriptif. sebagian siswa menyukai pembelajaran matematika dan selama daring siswa memahami materi yang diberikan guru. Akan tetapi, nilai hasil belajar siswa menurun. Di sekolah pun belum menerapkan media berbasis powerpoint dikarenkan fasilitas yang diberikan kurang memadai. Hasil penelitian ini menunjukkan bahwa penerapan media berbasis PowerPoint terhadap pembelajaran matematika di SD kelas tinggi belum diterapkan di SD Negeri 005 Rambah Samo dan hasil belajar siswa pun kurang setabil. Penelitian ini diharapkan dapat membantu guru dalam meningkatkan hasil belajar matematika. Selain itu, siswa dapat memahami materi dengan baik melalui media pembelajaran berbasis powerpoint.

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

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.

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