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The Role of Teachers in the Implementation of Online Learning in the midst of the Covid-19 Pandemic Budiyanto, Agus
Prosiding University Research Colloquium Proceeding of The 14th University Research Colloquium 2021: Bidang Pendidikan
Publisher : Konsorsium Lembaga Penelitian dan Pengabdian kepada Masyarakat Perguruan Tinggi Muhammadiyah 'Aisyiyah (PTMA) Koordinator Wilayah Jawa Tengah - DIY

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Abstract

Since the emergence of the COVID-19 Pandemic in all corners of the world, there havebeen changes in all fields, spreading to the education aspect. Many schools have beenclosed, the learning process is temporarily carried out online from their respective homes.Madrasah parties are required to continue to carry out learning with a process that is nolonger face-to-face in class but with online learning. The focus of this research is todescribe the teacher's role in the implementation of online learning, from planning,implementing, and evaluating learning. This study uses a qualitative descriptiveresearch model. This research was conducted at MI Muhammadiyah Butuh I Kalikajarwith the research subjects being teachers, in this case the teachers were givenquestionnaires and interviews to find out several indicators of the teacher's role, (1) theteacher's role as a learning resource, in online learning, the teacher provides learningresources , namely the theme book and program (2) the role of the teacher as ademonstrator, in this distance learning where the teacher provides facilities such asmedia to assist students in the learning process; (3) the teacher's role as a motivator, theteacher provides motivation to students. The motivation given by the teacher is alsovarious motivations with rewards or directly to students (4) the role of the teacher as amanager, in online learning here the teacher acts as a learning manager, so that learningcan be directed according to the basic competencies and learning objectives that must beachieved; (5) the role of the teacher as an evaluator here, the teacher plays a role inproviding evaluations in order to find out the extent to which students master a learningmaterial. Not only is the support for inhibiting factors very diverse, teachers play a veryimportant role in the implementation of online learning in the midst of the Covid-19Pandemic
PENGARUH TEKNIK PELUNAKAN TERHADAP RENDEMEN, DERAJAT PUTIH, DAN BENTUK SERTA UKURAN GRANULA PATI SORGUM MANIS (Sorghum bicolor (L). Moench) Budiyanto, Agus; Rahmawati, Rahmawati; Arif, Abdullah bin; Wijaya, Evan
Jurnal Teknologi Pangan dan Kesehatan (The Journal of Food Technology and Health) Vol 3 No 1 (2021): Jurnal Teknologi Pangan dan Kesehatan (Journal Of Food Technology And Health) Mei
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/jtepakes.v3i1.535

Abstract

ABSTRAK: Sorgum manis (Sorghum bicolor (L) Moench) merupakan salah satu serealia sumber karbohidrat yang potensial karena  tahan kekeringan, kadar garam tinggi, serta daya adaptasi pertumbuhan yang baik. Kelemahannya biji sorgum keras sehingga sulit diolah dan menghasikan rendemen rendah. Untuk mengatasinya, telah dilakukan teknik pelunakan biji sorgum  dengan penyosohan dan perendaman, namun belum optimal. Berdasarkan hal tersebut dipelajari 3 metode pelunakan biji sorgum, yaitu  (A1) Biji sorgum tidak sosoh tapi direndam air biasa pada suhu ruang selama 12 jam;  (A2)         Biji sorgum tidak sosoh tapi diseduh air bersuhu 100oC dan didiamkan pada suhu ruang selama 12 jam; (A3) Biji sorgum sosoh satu kali serta direndam air biasa pada suhu ruang selama 12 jam. Mutu pati ditentukan oleh rendemen, derajat putih dan bentuk serta ukuran granula. Hasil menunjukkan bahwa nilai rata-rata rendemen, derajat putih, dan bentuk serta ukuran granula pati yang berbeda. Teknik pelunakan dengan penyosohan menghasilkan rendemen terendah (42,24%) tetapi derajat putih pati sorgum tertinggi (94,53%). Pati yang dihasilkan berbentuk bulat berukuran 7,82 – 24,26 um. Di mana teknik pelunakan dengan penyeduhan air bersuhu 100°C menghasilkan rendemen tertinggi (49,77%), dengan derajat putih lebih tinggi dibandingkan biji yang direndam air biasa (92,97%) dan pati yang dihasilkan berbentuk bulat dan poligonal dengan ukuran granula 5,02 – 22,40 um, dan teknik pelunakan dengan perendaman air biasa menghasilkan rendemen 48%, derajat putih 92,40% dan granula pati berbentuk bulat, segi lima, dan poligonal dengan ukuran 5,02-22,34 um. ABSTRACT: Sweet sorghum (Sorghum bicolor (L) Moench) is one of the cereals with potential carbohydrate sources because of its drought resistance, high salt content, and good growth adaptability. The disadvantage is that sorghum seeds are hard so that they are difficult to process and produce low yields. To overcome this, the technique of softening sorghum seeds has been carried out by grinding and soaking, but it has not been optimal. Based on this, three methods of softening sorghum seeds were studied, namely A1: Sorghum seeds were not polished but soaked in plain water at room temperature for 12 hours; A2: Sorghum seeds are not soft, but brewed with water at 98oC and allowed to stand at room temperature for 12 hours; A3: Sorghum seeds grind once and soak in plain water at room temperature for 12 hours. The quality of starch is determined by the yield, the degree of whiteness and the shape and size of the granules. The results showed that the average value of yield, degree of whiteness, and the shape and size of starch granules were also different. The softening technique by grinding resulted in the lowest yield (42.24%) but the highest whiteness degree of sorghum starch (94.53%). The resulting starch is round in size 7.82 – 24.26 um. Where the softening technique by brewing water at a temperature of 98°C resulted in the highest yield (49.77%), with a higher degree of whiteness than seeds soaked in plain water (92.97%) and the starch produced was round and polygonal with a granule size of 5 .02 – 22.40 um. The softening technique with ordinary water immersion resulted in the yield of 48%, the degree of whiteness 92.40% and the starch granules were round, pentagon, and polygonal in size with a size of 5.02-22.34 um.
Sistem Pakar Diagnosa Covid-19 Menggunakan Metode Forward Chaining Berbasis Mobile Budiyanto, Agus; Mubarok, Roy
BINER : Jurnal Ilmu Komputer, Teknik dan Multimedia Vol. 1 No. 6 (2024): BINER : Jurnal Ilmu Komputer, Teknik dan Multimedia
Publisher : CV. Shofanah Media Berkah

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Abstract

An expert system is a computer-based system that uses knowledge, facts and reasoning techniques in solving problems that can usually only be solved by an expert in that field. The implementation of expert systems is widely used for commercial purposes because the expert system is seen as a way of storing expert knowledge in a particular field into computer programs and is designed in such a way that it can give decisions and make intelligent reasoning. One implementation that can be applied is in the world of health. In addition to bE1ng a medium of information for the public but also can provide an early diagnosis of the disease that is usually only an expert who can explain about the disease. COVID-19 is a disease caused by severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2). COVID-19 can cause respiratory system disorders, ranging from mild symptoms such as flu, to lung infections, such as pneumonia. COVID-19 (coronavirus disease 2019) is a new type of disease caused by the coronavirus group, SARS-CoV-2 which is also often called Corona virus. The first case of the disease occurred in wuhan city, China, in late December 2019. After that, COVID-19 spread between people very quickly and spread to dozens of countries, including Indonesia, in just a few months. To reduce the spread and make it easier to diagnose these symptoms I tried to create an application that can facilitate the diagnosis of Covid-19. With this application I wholeheartedly want the transmission of Covid-19 is resolved immediately, because it is known earlier indications of the virus.
Co-Authors - Hadiyanto Abdullah Bin Arif Aji Manggala, Bondan Amat Komari Arya Pradipta, Dana Adi Broto, Suwasti El Java, Joi Hoerudin . Imam Bahtiar, Imam Kapri, Riana Mubarok, Roy Nurhadi, Muhamad Rahmawati, Rahmawati Sri Kuncoro, Jonet Suharsono, - Suharsono, - Tri Aryono Hadi Utama, Rizkie Satriya Wentao, Niu Wentao, Niu Wijaya, Evan Wrahatnala, Bondet