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All Journal Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Garuda: Jurnal Pendidikan Kewarganegaraan Dan Filsafat
Desti Maharani
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Earth & Planetary Sciences

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ORGANOLEPTIC CHARACTERISTICS OF SAGO CRACKERS WITH THE ADDITION OF BIANG (Ilisha elongata) FISH FLOUR Desti Maharani; Dahlia Dahlia; Sumarto Sumarto
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol. 9 No. 1 (2022) Edisi 1 Januari s/d Juni 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

ABSTRACT            The biang fish can experience a decrease in quality so processing is needed to maintain its quality. One of processing is the manufacture of fortified fish  flour in the manufacture of sago crackers. The addition of biang fish flour in the manufacture of sago crackers can increase the nutritional value of sago crackers which are dominant with carbohydrates. The aim of this study was to analyze the effect of adding  biang fish flour to sago crackers. The experimental research method consisted of three stages, namely: 1) Making fish flour, 2) making sago crackers, and 3) organoleptic testing with using a non-factorial complete randomized design (CRD) with 4 levels; K0 (without fish flour), K1 (2.5% fish flour), K2 (5% fish flour), K3 (7.5% fish flour). The results showed that the appearance value were K0 (7.48%), K1 (6.91%), K2 (7.03%), and K3 (6.36%). The treatments K0, K1 and K2 were not significantly different, but the treatments K3 were significantly different. odor value were K0 (7.43%), K1 (7.85%), K2 (7.90%), and K3 (8.17%). The treatment of K0 was different from other treatments, but the treatment of K1, K2 and K3 was not significantly different. The taste value were K0 (7.08%), K1 (7.11%), K2 (7.85%), and K3 (8.15%). K0 and K1 treatments had no significant effect, but the K0 and K1 were significantly different from K2 and K3 treatments. The texture value were K0 (7.08%), K1 (7.56%), K2 (7.43%), and K3 (7.32%). Each treatment K0, K1, K2  and K3 significantly affected each other with all treatments.. The best treatment was 7.5% (K3) with the characteristics of crackers in the form of flat thickness, bright brown color, quite strong odor, delicious and savory taste, crunchy and dry texture. Keywords: Crackers, Diversification, Flour, Organoleptic.
Permasalahan Pembelajaran PKN di Sekolah Dasar : Literature Review Desti Maharani; Adrias Adrias; Fadila Suciana
Garuda: Jurnal Pendidikan Kewarganegaraan Dan Filsafat Vol. 3 No. 1 (2025): Maret: GARUDA: Jurnal Pendidikan Kewarganegaraan dan Filsafat
Publisher : International Forum of Researchers and Lecturers

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/garuda.v3i1.4843

Abstract

This research aims to identify various challenges in teaching Citizenship Education (PKn) in elementary schools and propose solutions to overcome common obstacles in the learning process. The study employs a literature review approach, analyzing various sources such as scholarly articles, journals, and relevant documents. Data collection methods include literature review, listening techniques, and note-taking. The findings indicate several issues in PKn learning at the elementary level, including: (1) teachers’ limited understanding of appropriate learning models aligned with 21st-century education demands, (2) insufficient use of instructional media tailored to students’ characteristics, (3) inadequate supporting facilities such as books and other learning resources, and (4) student learning difficulties influenced by both internal and external factors. This study concludes that implementing innovative learning models, integrating technology into the teaching and learning process, and adopting more flexible and interactive strategies are essential to enhancing the effectiveness of PKn instruction in elementary schools. Moreover, effective communication between teachers, students, and schools plays a crucial role in improving learning quality.
Co-Authors Adrias Adrias Dahlia Dahlia Fadila Suciana Sumarto Sumarto