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All Journal Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan Jurnal Inovasi Manajemen, Kewirausahaan, Bisnis dan Digital
Nur Soleha
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Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Other

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A STUDY ON THE ABILITY OF SECOND YEAR STUDENTS OF SMPN 1 KERINCI KANAN IN COMPREHENDING RECOUNT TEXT Nur Soleha; Dahnilsyah Dahnilsyah; Marzuki Marzuki
Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan VOL 6 : EDISI 2 JULI - DESEMBER 2019
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan

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Abstract

Abstract : This research was aimed at finding out the ability of the second year students of SMPN 1 Kerinci Kanan in comprehending recount texts. The population of this study was the second year students in academic year 2018/2019. The sample size was 30 students out of the population chosen by using cluster random sampling. The data were collected by administering a reading test of recount texts. The collected datawere analyzed and calculated by using Microsoft Excel. The findings of the research showed that the mean score of the test was 57.2 (mediocre level). Meanwhile, the mean score in terms of finding factual information is 65.3 (good level). The mean score in terms of finding main idea, meaning of difficult word, reference and restatement is 58,57.3, 56.6 and 48.6 (mediocre level). Therefore,it could be concluded that the ability ofstudents in comprehending recount texts was categorized into mediocre level.Key Words: Ability, Reading Comprehension, Recount Texts.
Proses Pembuatan Tempe Home Industry Berbahan Dasar Kedelai di Laudendang Dusun 7 Ratna Sari Dewi; Nur Soleha; Sri Mulida; Adinda Chairul Ummi; Maulida Arifah
Jurnal Inovasi Manajemen, Kewirausahaan, Bisnis dan Digital Vol. 2 No. 2 (2025): Mei : Jurnal Inovasi Manajemen, Kewirausahaan, Bisnis dan Digital
Publisher : Asosiasi Riset Ilmu Manajemen dan Bisnis Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/jimakebidi.v2i2.509

Abstract

Tempeh is a source of vegetable protein and fiber that is very beneficial for the body. Although it is a traditional food ingredient, tempeh is still popular with the community, especially vegetarians who use it as a substitute for animal protein. In the production process, it is important to analyze the cost structure, revenue, and income of the business. The stages of making tempeh start from selecting good quality soybeans, followed by the washing, soaking, boiling, and fermentation stages. Tempeh is one of the foods favored by the Indonesian people. The raw material for making tempeh comes from soybeans. as seen in the Tempeh manufacturing industry in Laudendang, located in the Sei Tuan sub-district, Deli Serdang district. This study aims to determine the procedure for making soybeans. Based on examples of stages or procedures from the home industry for making tempeh, which is located in Laudendang. and provide a discussion of the function of the tempeh making process. The results of the study indicate that the soybean-based tempeh process in the Laudendang industry, which can be applied to soybean materials. Based on the fermentation period, it is known that the soybean fermentation period is faster.
Co-Authors Adinda Chairul Ummi Dahnilsyah Dahnilsyah Marzuki Marzuki Maulida Arifah Ratna Sari Dewi Sri Mulida