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All Journal JURNAL EDUCATION AND DEVELOPMENT Pasundan Food Technology Journal (PFTJ)
Sumartini .
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Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Education Engineering Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media

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TECHNOLOGICAL PEDAGOGICAL ANDCONTENT KNOWLEDGE (TPACK): STUDIKASUS PADA GURU EKONOMI DIPENGARUHI COMPUTER SELF-EFFICACY Rajip Sidik; Sumartini .
Jurnal Education and Development Vol 9 No 4 (2021): Vol.9 No.4 2021
Publisher : Institut Pendidikan Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (525.476 KB) | DOI: 10.37081/ed.v9i4.3076

Abstract

Tujuan penelitian ini adalah untuk mengetahui dan menganalisis pengaruh computer self-efficacy terhadap TPACK guru ekonomi. Metode yang digunakan dalam penelitian ini adalah survei eksplanatori dengan teknik pengumpulan data melalui kuesioner. Populasi dalam penelitian ini yaitu guru ekonomi alumni mahasiswa Pendidikan Ekonomi UPI angkatan 2013 sebanyak 58 mahasiswa dan sampel yang digunakan adalah sampel jenuh. Data yang telah terkumpul kemudian dianalisis menggunakan teknik analisis regresi linier sederhana. Hasil penelitian menunjukkan bahwa secara umum i) tingkat TPACK dan Computer self-efficacy berada pada kategori moderat. ii) computer self-efficacy berpengaruh positif dan signifikan terhadap TPACK guru ekonomi.
PENGARUH KONSENTRASI JELLY POWDER TERHADAP KARAKTERISTIK MINUMAN JELI IKAN LELE (Clarias sp.) Willy Pranata Widjaja; sumartini .
Pasundan Food Technology Journal (PFTJ) Vol 4 No 3 (2017): PASUNDAN FOOD TECHNOLOGY JOURNAL (PFTJ)
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (568.384 KB) | DOI: 10.23969/pftj.v4i3.648

Abstract

The motive of research is to find out how to make a jelly drink from catfish. While the purpose of this researchis to determine the effect of jelly powder concentration on the characteristics of catfish jelly drink. The benefits of this research is to provide a reference processing functional beverage made from animal foods, provide product information diversification catfish jelly drinks,manufacturing process of catfish jelly drink and accurate concentrate jelly powder also panelists preferred to make a catfish jelly drink.The research was conducted in two stages; preliminary research and primary research. Preliminary research was involve the removal of the fishy smell, raw materials analysis and determining the ratio of meat catfish and the water that used in the primary research. The method was used in this research is a randomized block design (RBD) with 12 × 1 factorial with two replications. Variable concentrations of jelly powder were used to make a catfish jelly drink is f1 (0.10%), f2 on (0.15%), f3 (0.20%), f4 (0.25%), f5 (0.30%), f6 (0.35%), f7 (0.40%), f8 (0.45%), f9 (0.50%), f10 (12:55%), f11 (0.60%) and f12 (0.65%). Based on the results of research, concentration of jelly powder give significant effect on water content, viscosity, total dissolved solids, color, flavor, texture and appearance of jelly drinks catfish but it is not give significant effect on reducing sugar content and smell. Selected samples of the research are f7 with the concentration of jelly powder as much as 0.40% and that catfish jelly drinks contains moisture 80.15%, levels of reducing sugars 1.175%, viscosity 1:53 dPas, total dissolved solids 18.7 ° Brix, protein content 3.72% and levels 1.78% crude fiber.
Co-Authors Rajip Sidik Willy Pranata Widjaja, Willy Pranata