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All Journal IAES International Journal of Artificial Intelligence (IJ-AI) Jurnal Teknologi Dan Industri Pangan COPING (Community of Publishing in Nursing) BERKALA FISIKA Jurnal AGROTEKNOLOGI Berkala Ilmiah Pertanian Jurnal Manajemen Keperawatan Jurnal Elektronik Pendidikan Matematika Tadulako Jurnal Neutrino : jurnal fisika dan aplikasinya PIKSEL : Penelitian Ilmu Komputer Sistem Embedded and Logic Alchemy Jurnal Penelitian Kimia agriTECH Warta IHP (Warta Industri Hasil Pertanian) Jurnal Manajemen Pendidikan (JMP) Civis: Jurnal Ilmiah Ilmu Sosial dan Pendidikan Jurnal Hasil Penelitian Industri Jurnal Obsesi: Jurnal Pendidikan Anak Usia Dini MODELING: Jurnal Program Studi PGMI Cetta: Jurnal Ilmu Pendidikan Pelataran Seni : Jurnal Pendidikan dan Kajian Seni Jurnal Meta-Yuridis Jurnal PROTEKSI (Proyeksi Teknik Sipil) NISBAH: JURNAL PERBANKAN SYARIAH Jurnal Keperawatan Komprehensif (Comprehensive Nursing Journal) Dinasti International Journal of Education Management and Social Science Indonesian Journal of Community Health Nursing Jurnal Teknika : Jurnal Teoritis dan Terapan Bidang Keteknikan SOCIAL : Jurnal Inovasi Pendidikan IPS Jurnal Inovasi Pembelajaran di Sekolah IBTIDA : Jurnal Kajian Pendidikan Dasar Jurnal Manajemen, Bisnis dan Kewirausahaan Al-MIKRAJ: Jurnal studi Islam dan Humaniora Education and Counseling Journal Ar-Rosikhun: Jurnal Manajemen Pendidikan Islam Progressive of Cognitive and Ability Begawan Abioso Asian Journal of Applied Education TOFEDU: The Future of Education Journal International Journal of Enterprise Modelling Jurnal Riset Manajemen Akuntansi Indonesia Journal of Contemporary Law Studies Tarbi: Jurnal Ilmiah Mahasiswa International Journal of Economics, Business and Innovation Research Proceeding Of International Conference On Education, Society And Humanity Yuriska : Jurnal Ilmiah Hukum Lembaran Ilmu Kependidikan

Maryanto -

1Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Jember, Jl. Kalimantan 37, Kampus Tegal Boto, Jember 68121

Author-ID : 316941

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Karakteristik Fisik, Kimia dan Organoleptik Cone Es Krim Dengan Variasi Penambahan Sera Mocaf (Modified Cassava Flour) dan Karagenan Nurud Diniyah; Gustika Umiyati; Nugraha Yuwana; Maryanto Maryanto; Bambang Herry Purnomo; Achmad Subagio
Warta Industri Hasil Pertanian Vol 36, No 2 (2019)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/warta ihp.v36i2.4396

ABSTRAK: Cone es krim merupakan kue berbentuk corong yang digunakan sebagai tempat meletakkan es krim. Bahan dasar pembuatan cone es krim adalah mocaf yang disubstitusi dengan sera dan karagenan. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan sera dan karagenan terhadap karakteristik fisik, kimia dan organoleptik dari cone es krim yang dihasilkan. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan menggunakan 2 faktor dan 3 ulangan. Faktor A penambahan karagenan yaitu A1 (0,5 %) , A2 (1 %), dan A3 (1,5 %) dan faktor B penambahan sera yaitu B1 (10 %), B2 (15%) dan, B3 (20 %). Data uji fisik dan kimia diolah menggunakan sidik ragam, jika terdapat data yang berbeda nyata maka dilakukan uji lanjut menggunakan DNMTR (Duncan New Multiple Range Test) dengan taraf kepercayaan 5%. Analisa organoleptik dilakukan dengan uji Chi-square pada taraf 5%. Hasil uji efektivitas menunjukkan hasil terbaik dari formulasi yaitu A2B3 (penambahan karagenan 1% dan sera 20%). Karakteristik cone es krim dari perlakuan tersebut memiliki nilai kecerahan warna 64.73; daya tahan cone terhadap es krim 52.27 menit; kadar air 4.77%; kadar abu 3.49%; kadar lemak 16,49%; kadar protein 6.31%; serat kasar 6.56% kesukaan warna 84%; aroma 60%; rasa 84%; dan tekstur 80%. Kata Kunci: cone es krim, sera, karagenan, serat ABSTRACT: Cone ice cream is a funnel shaped cake that is used as a place to put ice cream. the basic ingredient in making ice cream cones is mocaf which is substituted with sera and carrageenan. The purpose of this study was to determine the effect of adding sera and carrageenan to the physical, chemical and organoleptic characteristics of the ice cream cone produced. This study used a completely randomized design (CRD) using 2 factors and 3 replications. The A factor is the addition of carrageenan, namely A1 (0.5%), A2 (1%), and A3 (1.5%) and the addition of sera B factors namely B1 (10%), B2 (15%) and, B3 (20%). Physical and chemical test data are processed using variance, if there are data that are significantly different then further tests using DNMTR (Duncan New Multiple Range Test) with a confidence level of 5% are carried out. Organoleptic analysis was performed by Chi-square test at the level of 5%. The effectiveness test results showed the best results from the formulation namely A2B3 (addition of carrageenan 1% and sera 20%). The characteristics of ice cream cones from the treatment have a color brightness value of 64.73; cone resistance to ice cream 52.27 minutes; moisture content 4.77%; 3.49% ash content; fat content of 16.49%; protein content 6.31%; crude fiber 6.56% color preference 84%; aroma 60%; taste 84%; and 80% texture. Keywords: ice cream cone, sera, carrageenan, fiber

KARAKTERISASI SIFAT FISIK, KIMIA DAN SENSORIS BIHUN BERBAHAN TEPUNG KOMPOSIT GANYONG (Canna edulis) DAN KACANG HIJAU (Vigna radiata) Jumanah Jumanah; Wiwik Siti Windrati; Maryanto Maryanto
JURNAL AGROTEKNOLOGI Vol 11 No 02 (2017)
Publisher : Faculty of Agricultural Technology, University of Jember

Vermicelli is a processed product with yarn forms which are made from rice flour. Canna flour can replace the main ingredient of rice flour in making vermicelli. The manufacture of vermicelli flour composite requires protein ingredients such as mung bean flour to increase the protein content of vermicelli. The purpose of this study is to determine the good ratio of manufacture of vermicelli made from canna and mung bean composite flour and knowing the best formulation based on the most preferred of vermicelli. The research is using Completely Random Design (CRD) one factor method that is canna flour and mung bean flour substitution with five variations treatments that is Controls (vermicelli rice commercial), P1 (60%:5%:35%), P2 (50%:15%:35%), P3 (40%:25%:35%), P4 (30%:35%:35%), P5 (20%:45%:35%). This research results indicate that the of canna flour and mung bean ratio effected on ash content, fat content, protein content, carbohydrate, color, rehydration, elasticity and organoleptic , but did not effected on moisture content, taste, flavor and overall. Vermicelli favored pains on P4 treatment (30%: 35%: 35%) produced had value of preferences color 5.46 (netral), flavor 5.46 (neutral), taste 5.23 (nettral), texture 5.92 (netral), overall 5.92. Chemical properties of moisture content 9.85%, ash content 0.05%, fat content 1.74%, protein content 9.83%, carbohydrate content 78.60%, and color (lightness) 54,94 , elasticity 7.32 %and power of Rehydration 24.77%. Keywords: vermicelli, canna flour, mung bean flour, tapioca

KARAKTERISTIK FLAKE UBI JALAR ORANGE DAN UNGU DENGAN PENAMBAHAN MINYAK NABATI (MINYAK SAWIT, MINYAK KELAPA, DAN MARGARIN) Avinda Nur Rahmawati; Maryanto Maryanto; Nurhayati Nurhayati
JURNAL AGROTEKNOLOGI Vol 13 No 01 (2019)
Publisher : Faculty of Agricultural Technology, University of Jember

Sweet potato flake is ready-to-eat foods comsumed by the adding a milk. Lipid or oil in the flake can change the crunchy and texture. Oil was added to fungtions as the stabilisator, lubricant and to improved crispness of flake. The aims of this study was to evaluate of physical and sensory characteristic of flake made from orange and purple sweet potatoes with addition the vegetable oils. This study used Complete Random Design (CRD) with two factors and two replications. The A factor was type of sweet potatoes, i.e. orange sweet potato (A1) and purple sweet potato (A2). The B factors (B) were type of oils; palm oil (B1), coconut oil (B2) and margarine (B3). The results showed that the rehydrations flake of orange and purple sweet potatoes with additions of variation oil type ranged from (58,13 - 85,61%,); hygroscopicity ranged (6,93 - 8,86%); water content ranged from (3,57 - 6,47%). The highest favorite value of color on orange sweet potato flake with addition margarine (5,42), while purple sweet potato flake with addition palm oil has the lowest favorite value (3,46). The aroma value of orange and purple sweet potatoes flake with the addition coconut oil has the highest (5,15) and (5,35) than palm oil and margarine. Preference taste of orange and purple sweet potatoes flakes was the highest if additions of coconut oil, i.e. very like (score 5,12). Crispness preference was preferred from orange sweet potato flake with coconut oil additions (4,96). Favorite taste was preferred on purple sweet potato flake with coconut oil addition (5,38). Keywords: coconut oil, flake, preference test, sweet potato, vegetable oil

KARAKTERISTIK KIMIA-SENSORI DAN STABILITAS POLIFENOL MINUMAN COKELAT-REMPAH Puspita Sari; Eksi Utari; Yhulia Praptiningsih; Maryanto Maryanto
JURNAL AGROTEKNOLOGI Vol 9 No 01 (2015)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (463.407 KB)

Cacao bean and cocoa products contained flavonoid polyphenol compounds. Monomeric flavanols (catechin and epicatechin) are the major flavonoids in cocoa products that have high antioxidative properties. High antioxidant activity of cocoa made it potential to be developed into healthy drink by adding extract of spicy. The aims of this research were to characterize chemical-functional (polyphenol content and antioxidant activity), and sensory (hedonic) properties, and also polyphenol stability of spicy-chocolate beverage during storage. Spicy-chocolate beverage was made from ingredients of cocoa extract, spices extract (ginger, lemongrass, and sappanwood), and sugar. The results showed that the total polyphenol content and antioxidant activity of spicy-chocolate beverage decreased as the lower addition of cocoa extract and greater addition of the spicy extracts in beverage formulations. The sensory test showed that panelists preferred spicy-chocolate beverage formula P5 (75% of cocoa extract; 9% of sappanwood extract; 3% of lemongrass extract and 13% of ginger extract), containing the total polyphenol content of 80,77 mg/100 mL, antioxidant activity (percent inhibition) of 72,66%, and sensory (hedonic) scores of the color, aroma, taste, and overall attributes were 2,08; 1,92; 2,14 and 2,08, respectively. Spicy-chocolate beverages were stored at refrigeration temperature had polyphenol stability higher than beverage stored at room temperature.Keywords: spicy-chocolate beverage, polyphenol, antioxidant activity, polyphenol stability

AKTIVITAS ANTIOKSIDAN HIDROLISAT PROTEIN IKAN WADER (Rasbora jacobsoni) DARI HIDROLISIS OLEH ENZIM CALOTROPIN DAN PAPAIN Yuli Witono; Maryanto Maryanto; Iwan Taruna; Ardiyan Dwi Masahid; Kinanti Cahyaningati
JURNAL AGROTEKNOLOGI Vol 14 No 01 (2020)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v14i01.14817

The potency of common barb fish as fish protein hydrolyzate caused by its high protein content. Fish protein hydrolyzate is produced through the hydrolysis process by the calotropin enzyme and the papain enzyme. This study used common barb fish with one type of treatment, i.e. the difference combination of the calotropin (C) and papain (P) enzyme. Making fish protein hydrolyzate is used to determine the antioxidant activity of the common barb fish protein hydrolyzate. The observation parameters in this study were enzyme activity, antioxidant activity, degree of hydrolysis, molecular weight, amino acids, dissolved protein content, and water holding capacity. Samples with a ratio of 40C: 60P enzyme concentration are wader fish protein hydrolyzate with the proportion of 40% calotropin enzyme and 60% papain enzyme is the highest sample that has an antioxidant activity of 36.41%, reduced power value of 0.57, hydrolysis degree of 74.40% and total amino acids of 82.79%. Wader fish hydrolyzate in the 70C: 30P sample of 76.98% has a high water holding capacity because it can maintain the protein component in meat. Keywords: antioxidant, calotropin, common barb fish, fish protein hydrolyzate, papain

Peningkatan Hasil Belajar dan Motivasi Belajar Siswa Melalui Pendekatan Behavior Modification di SDIT VIP Al-Huda Candiwulan Maryanto, Maryanto; Fidianingsih, Yeni; Fatimah, Siti
IBTIDA-Jurnal Kajian Pendidikan Dasar Vol 2 No 2 (2022)
Publisher : Program Studi Pendidikan Guru Madrasah Ibtidaiyyah (PGMI) IAINU Kebeumen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33507/ibtida.v2i2.609

The purpose of this study was to improve student learning outcomes and learning motivation through a behavior modification approach in class IV of SDIT VIP Al-Huda Candiwulan Kebumen, Central Java. This research was carried out using the classroom action research method. This research was conducted in two cycles. Data collection techniques used in this study were tests and observations. The data were analyzed by descriptive statistics, namely calculating the mean and standard deviation. Furthermore, using the standard formula formula, the data is compiled with a frequency distribution table. Data analysis is by comparing the scores obtained from Cycle I and Cycle II (data on learning outcomes and student motivation). The data analysis was the analysis of variance of the paired-samples t-test formula with the help of SPSS PASW Statistics 18. The results of the study were: (1) the level of student learning outcomes through the behaviormodification approach was included in the fairly good category; (2) the level of students' learning motivation through the behavior modification approach is included in the fairly high category; and (3) there is an increase in student learning outcomes and motivation through a behavior modification approach in Class IV SDIT VIP Al-Huda Candiwulan

Indonesia Lestari, Rahayu; Murtopo, Bahrun Ali; Maryanto, Maryanto
IBTIDA-Jurnal Kajian Pendidikan Dasar Vol 2 No 2 (2022)
Publisher : Program Studi Pendidikan Guru Madrasah Ibtidaiyyah (PGMI) IAINU Kebeumen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33507/ibtida.v2i2.769

The aims of this study were to describe the use of singing method as an effort to increase interest in learning Arabic for the fifth-grade students of MI Ma’arif NU Tanjungsari and to find out the learning interest of the fifth-grade students of MI Ma’arif NU Tanjungsari in learning Arabic make use of the singing method. This research was conducted using a descriptive qualitative approach. The research subjects in this study were fifth grade student’s, Arabic Language teachers, principals and fifth student’s guardians of MI Ma’arif NUTanjungsari. The collection of data that is used by observations, interviews and documentation. The data analysis used is data reduction, data and conclusion drawing. To check the validity of data obtain using triangulation techniques. The results of study obtain that the use of the singing method in learning Arabic at the fifth grade by utilizing the song used to convey vocabulary material in chapter/theme 6 and carried oute like learning using other methods namely by the planning process, implementation and evaluation; the learning interest of fifth grade students in learning Arabic through the singing method has increased even though it has not been maximized. The fifth-grade students’ interest in learning Arabic through the singingmethod can be said to be good, although not optimal. This is indicated by the majority of students showing feelings of pleasure in learning, having the center of attention and thoughts on learning, having the center of attention and thoughts on learning, having a willingness to learn, having an inner willingness to be active in learning, making efforts to manifest a real desire to learn.

Analisis Metode Role Playing Dalam Pembelajaran Keterampilan Berbicara Bahasa Jawa Kelas III SD Negeri Keditan Magelang Rizki Fatimah, Ana; Rinawati, Atim; Maryanto, Maryanto
IBTIDA-Jurnal Kajian Pendidikan Dasar Vol 2 No 2 (2022)
Publisher : Program Studi Pendidikan Guru Madrasah Ibtidaiyyah (PGMI) IAINU Kebeumen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33507/ibtida.v2i2.771

This study aims to determine how the use of the role playing method in learning Javanese language skills in class III SD Negeri Keditan. This study uses a qualitative approach by processing the data obtained in the field. The subjects of this study were the Principal, Class III Teachers and Class III Students. The research instrument used is to use data collection techniques through observation, interviews, documentation, and perform data analysis with data reduction, data presentation and then draw conclusions. The results of this study indicate (1) the use of the role playing method in learning skills includes determining material, determining roles, observers, then planning followed by practice and evaluation (2) the role playing method in learning Javanese speaking skills is said to be effective, namely the completion of student learning outcomes. , students are active in learning, the response is good and positive, and the teacher's ability to manage the class is categorized as good.

Pengaruh Store Atmosphere Harga dan Lokasi Terhadap Keputusan Pembelian Pakaian Supardi, Supardi; Maryanto, Maryanto
Jurnal Manajemen, Bisnis dan Kewirausahaan Vol. 2 No. 1 (2022): APRIL : Jurnal Manajemen, Bisnis dan Kewirausahaan
Publisher : Pusat Riset dan Inovasi Nasional

Penelitian dilakukan untuk mencari tahu dan menganalisis perihal yang menjadi pertimbangan atas keputusan pembelian oleh konsumen dalam suatu transaksi pembelian. Oleh karenanya, setiap konsumen akan mempunyai pertimbangan yang berbeda atas keputusannya untuk membeli sebuah produk. Berdasarkan hal tersebut, dilakukan penelitian yang bertujuan untuk menunjukan besarnya faktor-faktor yang memberi pengaruh pada keputusan untuk membeli oleh konsumen. Faktor tersebut diantaranya meliputi Store Atmosphere, harga dan tentu saja Lokasi took berada. Proses analisis data menggunakan metode Uji Regresi Linear Berganda yang memberikan hasil bahwa ada kontribusi sebesar 28,1% dari lokasi, harga, dan suasana toko yang berdampak terhadap keinginan untuk membeli konsumen. 71,9% sisanya menunjukkan bahwa faktor-faktor lain seperti persepsi pelanggan, gaya hidup, motivasi, dan kelas sosial memiliki pengaruh yang lebih besar.

Pengaruh Kompetensi Guru dan Supervisi Akademik Kepala Sekolah terhadap Kinerja Guru Kompetensi Keahlian Akuntansi dan Keuangan Lembaga di SMK Kabupaten Jepara Wibawani, Esti; YSH, A.Y. Soegeng; Maryanto, Maryanto
Jurnal Inovasi Pembelajaran di Sekolah Vol 5 No 1 (2024): Jurnal Inovasi Pembelajaran di Sekolah
Publisher : Persatuan Guru Republik Indonesia Kota Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51874/jips.v5i1.226

Teacher performance can be interpreted as a teacher who can carry out his duties professionally. As professional staff, teachers must be able to manage the learning process from the planning, implementation and evaluation stages. The aim of this research is to: determine the magnitude of the influence of teacher competence and academic supervision on teacher performance. The research approach used is quantitative. This type of research uses correlation research. The population of this study was 84 teachers and the research sample was 69 teachers. Data collection was carried out using a questionnaire. The research results show that: 1) The influence of teacher competence partially has a significant effect on teacher performance variables by 69.8%. 2) The influence of academic supervision partially has a significant effect on teacher performance variables by 72.9%. 3) The significant influence of teacher competency and academic supervision on teacher performance is 74.0%. The author suggests that school principals can reflect and evaluate by increasing the intensity of supervision. School principals can provide motivation and coaching to encourage teachers to complete their work well and be results-oriented so that they can improve teacher performance. Keywords: teacher performance, academic supervision, teacher competency

Co-Authors -, Giyarto . NURHAYATI A.Y. Soegeng Ysh AA Sudharmawan, AA Achmad Sjaifullah Achmad Subagio Adi Susilo Afif, Moh. Noor Agus R, Abu Hasan Akhmad Jufriadi Alamsyah - Ananta, Jonny Ari Ani, Emi Dwi Apriliyani, Ita Aris Susanto Ariyanta, Dafid Arni Nur Rahmawati Arni Nur, Rahmawati Atmajaningati, Atmajaningati Avinda Nur Rahmawati Ayu Esteka Sari Azziyah, Azimatun Nor B. Heri Purwanto Baharuddin Paloloang Bambang Piluharto Benny Kurniawan, Benny Bunyamin Bunyamin Cahyaningati, Kinanti Chandrasari, Wahyu Dwi Budi Santoso DWI SUPRIYANTO, DWI Eksi Utari Faisal Amri Fauziah, Muna Fidianingsih, Yeni Fitriyani, Hajrul Frieda, Frieda Frieda, Frieda Gama Kusuma Ghufron Abdullah Gustika Umiyati Hamdani, Deky Heri Sutanto Hermansyah, Agung Herry Purnomo, Bambang I. Istadi Iis Nurhasanah Irnawati, Diyah Iwan Taruna Juliejantiningsih, Yovitha Jumanah Jumanah Karniman, Tegoeh S. Khafidin, Mukhamad Khotimah, Widia Khusnul Kinanti Cahyaningati Kristiani, Bibiana Kristianto, Tito Bobby Kurniatin, Yuni Masahid, Ardiyan Dwi Masahid, Ardiyan Dwi Muda Setia Hamid, Muda Setia Muhammad Hendrasto Muhdi Muhdi Mulyadi Mulyadi Murtadlo, Khusnull Murtopo, Bahrun Ali Muzakar, Kahar Ngasbun Egar Nofi Marlini Nor Khoiriyah Nugraha Yuwana Nugroho Setya Budi Nur Izzah Az-zahra Nurhayati Nurhayati Nurhayati Nurhayati Nuriyawati, Nuriyawati Nurkolis Nurkolis, Nurkolis Nurrohman, Moh. Nurud Diniyah Okta Meilawaty Philips, Philips Prasetyo, Agung Slamet Purwanti, Yuli Puspita Sari Qodriyah, Khodijatul Rahayu Lestari Rahmatillah, Alda Novita Rika Tafrikhah Rinawati, Atim Rizki Fatimah, Ana Rusdiah, Nadira Safitri, Wahyuni Saifudin Saifudin Sari, Denni Puspita Sari, Wahyu Titi Septianingrum, Wahyu Dwi Singgih Setyono Siti Fatimah Soetomo, Risqi Hartiasih Sofiana, Nur Mei Laidatul Sri Suneki Suara, Mahyar Suganda Girsang, Abba Sukma, Ating Sumasno Hadi Sumiati Sumiati Supardi Supardi Supriyono Purwosaputro Surya, Tiara Lilis Tegar, Tomy Thelma, Chanda Chansa Tri Ismu Pujiyanto Triadi, Irwan Wahidah Wahidah Wahyu Ambikawati Wardhani, Sayekti Putri Waryanto, Waryanto Wibawani, Esti Widya Kusumaningsih Windiasari, Kikik Wiwik Siti Windrati Wiwik Siti Windrati Wuryandoko, Santoso Yayat Suharyat Yhulia Praptiningsih Yovitha Yuliejantiningsih, Yovitha Ysh, AY Soegeng Yuli Witono

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