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All Journal Berkala Perikanan Terubuk JURNAL ANSIRU PAI : Jurnal Pengembangan Profesi Guru Pendidikan Agama Islam
Mariani Harahap
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Education Environmental Science

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PERKEMBANGAN MOTORIK KASAR ANAK MELALUI KEGIATAN BERMAIN LEMPAR TANGKAP BOLA DI RA ASSYIFA Mariani Harahap
ANSIRU PAI : Pengembangan Profesi Guru Pendidikan Agama Islam Vol 4, No 1 (2020): JURNAL ANSIRU PAI
Publisher : Universitas Islam Negeri Sumatera Utara Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30821/ansiru.v4i1.8099

Abstract

This study aims to determine the gross motor development of children through playing ball throwing activities in RA Assyifa. This study was conducted in RA Assyifa with 15 (fifteen) students, consisting of seven (7) girls and eight (8) children man. The benefit of this research is to develop aspects of gross motor development in early childhood. The technique or research method used is classroom action research. The results of this study are through the activity of throwing a ball catch this turns out to be able to improve gross motor skills by providing motivation to children and also giving opportunities to children to be able to do activities one by one in group B in RA Assyifa medan.
CHARACTERISTICS OF SMOKED CATFISH MINCED JERKY (Pangasius hypophthalmus) WITH FLAVOR VARIANTS Mariani Harahap; N Ira Sari; Syahrul Syahrul
Berkala Perikanan Terubuk Vol 49, No 2 (2021): Juli 2021
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.49.2.957-965

Abstract

This study aims to determine the characteristics of smoked catfish minced jerky with flavor variants. The treatments given consisted of D1 (jerky without adding brown sugar and chilies), D2 (jerky with the addition of 10% coconut brown sugar) and D3 (jerky with 10% addition of green chilies). The analysis parameters observed were organoleptic test (appearance, aroma, texture and taste), chemical test (moisture, protein, fat, ash content) and Total Plate Count test. Smoked Catfish Minced Jerky with 10% addition of green chilies was most favored by consumer acceptance with 46 panelists (57.5%), with characteristics of appearance (dark brown), aroma (typical jerky and spicy aroma of green bird's eye chilies), texture (crispy and compact), and taste (savory and spicy). The average value of moisture, protein, fat, ash, and Total Plate Count was 10.94%, 21.19%, 2.30%, 0.46%, 6.7×103 colonies/g, respectively.
Co-Authors N Ira Sari Syahrul Syahrul