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All Journal Jurnal Agriovet Jurnal Filsafat Indonesia English Language Study and Teaching Journal (ELASTE)
Nurul Fajri
Universitas Serambi Mekkah
Earth & Planetary Sciences Education Environmental Science Languange, Linguistic, Communication & Media Social Sciences

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FREKUENSI GELOMBANG OTAK DALAM MENANGKAP ILMU IMAJINASI DAN REALITA (BERDASARKAN ONTOLOGI) Nurul Fajri
Jurnal Filsafat Indonesia Vol. 3 No. 2 (2020)
Publisher : Undiksha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jfi.v3i2.22299

Abstract

Otak merupakan organ kecil yang tersimpan didalam batok kepala yang merupakan  pusat sistem syaraf dan berfungsi sebagai pusat kendali dan koordinasi seluruh aktifitas biologis, fisik, dan sosial dari seluruh tubuh. Metafisika adalah kajian filsafat yang mendasar dan komprehensif mengenai seluruh realita atau tentang keberadaan (segala sesuatu yang ada atau being). Artikel ini disintesis melalui penelitian perpustakaan yang mempelajari buku, artikel ilmiah, dan referensi yang relevan karena frekuensi gelombang otak dalam menangkap imajinasi dan realita. Artikel ini dirancang untuk memberikan penjelasan tentang frekuensi gelombang otak berdasarkan ontologi dalam menangkap ilmu imajinasi dan realita. Hasil menunjukkan bahwa dalam menangkap imajinasi dan realita, gelombang otak terbagi dalam beberapa gelombang yaitu; gelombang gamma, gelombang beta, gelombang alfa, gelombang teta dan gelombang delta. Perubahan pola gelombang otak ini dapat dipengaruhi oleh kondisi mental atau pikiran seseorang. Dengan imajinasi, kita dapat memvisualisasikan impian kita sehingga dapat menimbulkan semangat. Brainwave entrainment merupakan sebuah cara untuk mengatur pola gelombang otak anda sesuai kebutuhan agar anda mendapatkan kondisi pikiran sesuai yang anda inginkan, Karena kita memiliki Kemauan yang merupakan kerja Otak Kanan, tapi yang memikirkan caranya (logika) dengan otak kiri
PENGARUH PENAMBAHAN PASTA UMBI BIT MERAH (Beta vulgaris L.) DAN LAMA FERMENTASI TERHADAP ORGANOLEPTIK DONAT Nurul Fajri; Fadlan Hidayat; Juliani Juliani
Jurnal Agriovet Vol. 1 No. 1 (2018): JURNAL AGRIOVET
Publisher : LPPM UNIVERSITAS KAHURIPAN KEDIRI

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Donat adalah makanan selingan jenis roti yang memiliki bentuk khas dengan lubang di tengah dan dibuat dari bahan dasar tepung lalu digoreng. Tujuan penelitian ini untuk mengetahui pengaruh penambahan pasta umbi bit, lama fermentasi dan interaksi antara penambahan pasta umbi bit dan lama fermentasi terhadap mutu organoleptik donat. Penelitian menggunakan Rancangan Acak Lengkap (RAL) faktorial yang terdiri dari 2 faktor dengan 2 kali ulangan.Faktor I penambahan pasta umbi bit (P) terdiri dari 3 level yaitu : P1 = 15%, P2 = 30 % , P3 = 45 % dan faktor II Lama fermentasi (L) terdiri dari 3 level yaitu : L1 = 60 menit, L2= 90 menit, L3 = 120 menit.Dari hasil penelitian menunjukkan bahwapenambahan pasta umbi bit berpengaruh nyata terhadap nilai organoleptik rasa. Lama fermentasi berpengaruh terhadap organoleptik aroma. Interaksi penambahan pasta umbi bit dan lama fermentasi berpengaruh nyata terhadap nilai organoleptik warna. Perlakuan terbaik diperoleh dari perlakuan penambahan pasta umbi bit 15% dan lama fermentasi 60 menit (P1L1) dengan organoleptik warna 4.07 (suka), aroma 3.37 (netral), rasa 3.87 (suka), tekstur 4.53 (sangat suka). Kata Kunci : Donat, Pasta, Umbi Bit, Lama Fermentasi
An Error Analysis of English Voiceless Plosive Consonants /p/, /t/, and /k/ of Students at SMAN 11 Banda Aceh Nurul Fajri; Abdul Gani Asyik
English LAnguage Study and TEaching Vol 3, No 2 (2022): ELASTE
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/elaste.v3i2.4270

Abstract

This research was conducted based on the phenomenon happened in learning environment. The students have low ability in pronunciation. They got difficulty in pronouncing English words including plosive voiceless consonants sound. Therefore, this manuscript sheds lights on the errors produced in pronouncing plosive voiceless consonants sound. To find out the types of error and to find out the percentages of errors which students made in pronouncing plosive voiceless consonants /p/, /t/ and /k/ with aspirated and unaspirated. This research was conducted based on descriptive qualitative research design. The participants were 20 female tenth graders at SMAN 11 Banda Aceh, class of X IS 2. In collecting the data, a sheet containing 30 aspirated and unaspirated consonants /p/, /t/, and /k/ words was distributed, and then the students pronounced the words while their voice recorded. All recorded sound produced by participants checked thoroughly, they were played one by one. The transcriptions were used to find out how many errors produced. The researcher identified the words on transcription which produced an error, the researcher identified the student’s errors and after identifying the data, and finally the errors were classified. In this way, the researcher determined the types of error that belong to each type of error. Then, the errors that committed by the students put into the distribution table of errors to find out the number of errors each of the student committed. After classifying the data, the researcher calculated the students’ errors and made the total for each error by counting the errors to get the total of each error. The result of the research showed that there were three types of errors those are aspirated /h/ sounds as unaspirated, unaspirated sound as aspirated /h/ and all sounds unaspirated. The total of errors were 372 errors’ items which made by the students. The most common errors were all sounds unaspirated, which was 167 errors’ items or 44.9% made by the students, aspirated sounds as unaspirated was 131 items or 35.2% and unaspirated sounds as aspirated was 74 items of errors or 19.9%.
Co-Authors Abdul Gani Asyik Hidayat, Fadlan Juliani Juliani