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All Journal Jurnal Penelitian Saintek JPTK: Jurnal Pendidikan Teknologi dan Kejuruan
Ichda Cahyati
FT UNY
Decision Sciences, Operations Research & Management Other

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Evaluasi Prestasi Belajar Mahasiswa Fakultas Teknik Universitas Negeri Yogyakarta Basrowi Basrowi; Bernardus Sentot Wijanarka; Sudiyanto Sudiyanto; Ariadi Candra Nugroho; Soeprapto Soeprapto; Ichda Cahyati; Imam Muchoyar
Jurnal Pendidikan Teknologi dan Kejuruan Vol 21, No 4 (2013): (Oktober)
Publisher : Faculty of Engineering, Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (357.618 KB) | DOI: 10.21831/jptk.v21i4.9459

Abstract

The objectives of this study are: (1) to identify the subjects that have low scores contributing to the low grade point average (GPA) of the students and (2) to evaluate the reasons for the low academic achievement among the students. This study was conducted from May 2012 until September 2012. It was an evaluation study.The method used in this study was a comparative descriptive, by comparing the students’ GPA and the categories of the students’ achievement based on the Academic Regulations of Yogyakarta State University. In addition, the study also qualitatively compared the subjects in the departments which have low achievement. The population were all active students of Faculty of Engineering, YSU in the academic year of 2011/2012 who have scores of  below B in more than 3 courses. To evaluate the students who had low GPA, it is used purposive random sampling. The method of data collection used documentation, interviews and questionnaires. The data was analysed using qualitative and quantitative descriptive analysis. The conclusions of this study were: (1) the subjects of the fields study had a very dominant contribution to low GPA of the students. The percentages of the field of study subjects having low achievement in bachelor and associate degree programmes were  84.2% and 87.7% respectively; (2) The reasons  for low achievement of the students  based on the students ‘point of view were: (a) the learning implementation aspects, especially from the lecturers (unclear teaching and explanation, inappropriate materials, excessive tasks and homework, the assessment process), (b) tight schedule  and (c) the intrinsic factors of the students. The reasons based on lecturers ‘point of view were: (a) the students’ input (low motivation, low quality, laziness), and (b) inadequate learning facilities both in terms of quantity and quality.
INCREASING CAROTEN IN SWEET BREAD WITH PUREE SUBSTITUTION OF ORANYE ORDER PALM IN WHEAT FLOUR Ichda Chayati
Jurnal Penelitian Saintek Vol 16, No 2: Oktober 2011
Publisher : Institute of Research and Community Services, Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1262.573 KB) | DOI: 10.21831/jps.v16i2.3386

Abstract

The objectives of this study were to investigate : 1) the process for making orange-fleshed sweet potato puree, 2) substitution of orange-fleshed sweet potato puree to wheat flour in bread making, 3) evaluation of consumer preference to bread of orange-fleshed sweet potato puree (roti manis puree ubi jalar oranye-RMP), 4) total carotene changes during RMP making, 5) total carotene and texture differences between bread (roti manis standar-RMS) and RMP, and 6) economic liability of RMP. Hedonic test was carried out by preference test using 80 panelists. Moisture content was analyzed using gravimetric method, texture was analyzed using Lloyd, and total carotene content was analyzed using spectrophotometer method. Research design was completely randomized design, duplicate samples and triplicate analysis. One way anova was carried out to analyze data of total carotene and followed by LSD test, while t-test was carried out to determine significant differences of total carotene and texture between RMS and RMP. P values 0.05 were considered statistically significant. Economic liability was determined using price and BEP. Results showed that: 1) processing steps for making puree were cleaning, steaming, peeling, and mashing, 2) maximal incorporation of puree for making RMP was 60%, 3) consumer preference to RMP 60% was the same as to RMP 40 and 50%, 4) total 13 110 carotene decreased 37,9% during RMP making, 5) total carotene of RMP was higher than RMS, while the texture was softer, and 6) RMP was economically liable.
Co-Authors Ariadi Candra Nugroho Basrowi Basrowi Bernadus Sentot Wijanarka Imam Muchoyar Soeprapto Soeprapto Sudiyanto Sudiyanto