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All Journal Ilmu Administrasi Publik Jurnal Ilmu-Ilmu Perikanan dan Budidaya Perairan Jurnal Media Wahana Ekonomika Prosiding Universitas PGRI Palembang Ngayah: Majalah Aplikasi IPTEKS Journal of English Literacy Education Jurnal Manajemen Pendidikan Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal JUMPED (Jurnal Manajemen Pendidikan) JMKSP (Jurnal Manajemen, Kepemimpinan, dan Supervisi Pendidikan) JURNAL PENDIDIKAN TAMBUSAI MUHARRIK: JURNAL DAKWAH DAN SOSIAL Social, Humanities, and Educational Studies (SHEs): Conference Series EduTeach: Jurnal Edukasi dan Teknologi Pembelajaran Edunesia : jurnal Ilmiah Pendidikan Journal of English Language and Education Jurnal Inovasi, Evaluasi dan Pengembangan Pembelajaran (JIEPP) AKADEMIK: Jurnal Mahasiswa Humanis JATIMAS : Jurnal Pertanian dan Pengabdian Masyarakat PPSDP International Journal of Education Journal of Social Work and Science Education Pratyaksa: Jurnal Ilmu Pendidikan, Sosial dan Humaniora Jurnal Abdimas Cendekiawan Indonesia
Tri Widayatsih, Tri
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Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Library & Information Science Materials Science & Nanotechnology Mathematics Nursing Physics Public Health Social Sciences Other

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SOSIAL BUDAYA DAN EKONOMI PENGOLAH IKAN ASAP DI BANDARHARJO KOTA SEMARANG Widayatsih, Tri
Jurnal Ilmu-Ilmu Perikanan dan Budidaya Perairan Vol 9, No 1 (2014): JURNAL ILMU - ILMU PERIKANAN DAN BUDIDAYA VOL. 9 NO.1 DESEMBER 2014
Publisher : Jurnal Ilmu-Ilmu Perikanan dan Budidaya Perairan

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Abstract

System of social, culture and ecomonics produce many problem in society, the one of be must be concern is poverty. Poverty didn’t solving can disturb everything aspect for the rest of they life. Study to observe caused problems of poverty with appropriating from social cultural and economic system is very important. Poverty can be solving with structural and cultural aspect, in this situation the role from goverment is very important as holding policy and power to produce strategy and law.Keywords : Culture, Economics and Social
PENAMBAHAN TEPUNG KEONG TUTUT (Bellamnya javanica) DENGAN KOMPOSISI YANG BERBEDA TERHADAP KARAKTERISTIK KERUPUK Aslami, Halim; Harris, Helmi; Widayatsih, Tri
Jurnal Ilmu-Ilmu Perikanan dan Budidaya Perairan Vol 9, No 1 (2014): JURNAL ILMU - ILMU PERIKANAN DAN BUDIDAYA VOL. 9 NO.1 DESEMBER 2014
Publisher : Faculty Fisheries Departement Fisheries

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Abstract

Kerupuk merupakan jenis makanan yang digemari oleh kalangan usia. Permasalahan rendahnya kandungan protein dan kalsium kerupuk diduga  dapat diatasi  dengan penambahan  atau  substitusi  bahan  dasar  tepung  tapioka  dengan  bahan  tepung  lain  yang kaya  protein dan kalsium. Diduga Keong Tutut (Bellamnya javanica) yang kaya protein dan kalsium dapat diolah menjadi tepung dan diaplikasikan pada pengolahan produk kerupuk. Penelitian ini bertujuan untuk mengetahui karakteristik fisik meliputi : rendemen, daya kembang, dan warna kerupuk yang difortifikasi dengan tepung Keong Tutut (Bellamnya javanica), mengetahui nilai mutu kimia Keong Tutut (Bellamnya javanica) yang meliputi : kadar air, kadar abu, kadar protein, kadar lemak dan kadar karbohidrat, mengetahui kalsium pada Keong Tutut (Bellamnya javanica) dan mengetahui nilai mutu organoleptik pada Keong Tutut (Bellamnya javanica) yang meliputi :  penampakan, warna, aroma, tekstur dan rasa. Penelitian ini dilaksanakan pada bulan Februari - Maret 2014 di Workshop Teknologi Pengolahan Hasil Perikanan (WSTPHP) Fakultas Perikanan Universitas PGRI Palembang dan di Laboratorium Kimia Hasil Pertanian Jurusan Teknologi Pertanian Fakultas Pertanian Universitas Sriwijaya Indralaya. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan taraf 5 (lima) perlakuan, masing-masing perlakuan dilakukan 3 (tiga) kali ulangan.  Perlakuan pada penelitian ini berupa penambahan Keong Tutut (Bellamnya javanica) pada pengolahan kerupuk dengan berbagai konsentrasi (B/B) yaitu : 0 %, 5 %, 10 %, 15 %, 20 %, (dari berat tepung tapioka). Hasil penelitian karakteristik kerupuk yang difortifikasi dengan konsentrasi penambahan tepung Keong Tutut (Bellamnya javanica) yang berbeda. Dapat diperoleh bahwa A2 (5 % tepung Keong Tutut) lebih baik dibandingkan dengan A1 (0 % Tepung Keong Tutut), A3 (10 % tepung Keong Tutut), A4 (15 % tepung Keong Tutut) dan A5 (20 % tepung Keong Tutut ).
Analisis Sensoris dan pH Kamaboko dari Surimi Ikan Patin (Pangasius hypopthalmus) Dengan Frekuensi Pencucian Yang Berbeda Mulia J, Fitra; Widayatsih, Tri; Wulandari, Ita
Jurnal Dosen Universitas PGRI Palembang PROSIDING DOSEN UNIVERSITAS PGRI PALEMBANG EDISI 17
Publisher : Jurnal Dosen Universitas PGRI Palembang

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Abstract

ABSTRAK              Potensi ikan Patin (Pangasius hypopthalmus) di Sumatera Selatan Khususnya di Kota Palembang cukup tinggi. Namun pemanfaatannya masih terbatas yaitu dipasarkan dalam bentuk segar dan olahan pindang Patin. Hal ini dikarenakan adanya lemak yang dimiliki ikan Patin ini sehingga dapat menghambat pembentukan gelasi dari produk. Upaya untuk memperbaiki tekstur daging ikan Patin agar dapat dimanfaatkan menjadi produk olahan yang bernilai tambah yaitu dengan mengolah daging ikan Patin (Pangasius hypopthalmus) menjadi Surimi dengan pencucian yang berbeda dan Aplikasinya menjadi produk Kamaboko. Tujuan dari Penelitian adalah untuk  mengetahui frekuensi pencucian surimi ikan Patin (Pangasius hypopthalmus)yang menghasilkan tekstur kamaboko yang terbaik melalui uji sensoris (uji pelipatan) dan analisis pH.            Penelitian ini dilaksanakan pada bulan Juli sampai dengan Agustus 2016 di Workshop Pengolahan Hasil Perikanan Fakultas Perikanan Universitas PGRI Palembang. Penelitian ini menggunakan Rancangan Acak Lengkap dengan 3 taraf perlakuan yaitu perlakuan pencucian ikan Patin sebanyak 2 kali pencucian (T0), pencucian ikan Patin sebanyak 3 kali pencucian (T1), pencucian ikan Patin sebanyak 4 kali pencucian. Hasil penelitian ini menunjukkan perlakukan pencucian ikan Patin (Pangasius hypopthalmus) berpengaruh nyata terhadap sifat sensoris (uji pelipatan), pH surimi serta pH kamaboko. Perlakuan pencucian ikan Patin (Pangasius hypopthalmus)sebanyak 3 kali pencucian (T1) merupakan perlakuan yang terbaik berdasarkan parameter sensoris (uji pelipatan)  yaitu 1,95, pH surimi 6,47 dan pH Kamaboko 6,37
KAJIAN MUTU HEDONIK PEMPEK CERIA DENGAN PEWARNA NABATI Widayatsih, Tri; Jaya, Fitra Mulia
Jurnal Ilmu-Ilmu Perikanan dan Budidaya Perairan Vol 12, No 2 (2017)
Publisher : Faculty of Fisheries

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Abstract

Abstrak Pempek merupakan makanan khas Sumatera Selatan dan telah menjadi salah satu makanan kesukaan di semua lapisan masyarakat Indonesia. Kandungan gizi yang dimiliki pempek pun sangat bermanfaat bagi tubuh manusia. Pempek mengandung protein hewani yang sangat baik karena berbahan dasar ikan. Sedangkan karbohidrat sebagai sumber tenaga yang dimiliki oleh pempek berasal dari sagu (tepung tapioka). Namun, kandungan gizi pada pempek hanya terdapat protein dan karbohidrat. Pempek ceria, adalah inovasi baru dengan khas Palembang yang mengandung empat sehat lima sempurna yakni dari sayur-sayuran sehingga dapat menambah daya tarik terhadap  penampilan dengan warna ceria dan cita rasa  yang agak berbeda. Penelitian ini dilaksanakan di Laboratorium Kampus C, Fakultas Perikanan, Universitas PGRI Palembang. Penelitian ini dilaksanakan pada bulan November 2016-Januari 2017. Pembuatan pempek dengan bahan dasar ikan gabus dan tepung tapioka, dengan penambahan, masing-masing:  daun singkong, wortel, tomat, dan kunyit   Data uji sensoris dengan uji hedonik dianalisa dengan menggunakan uji model Friedman-Conover. Hasil uji kesukaan terhadap pempek ceria menunjukkan bahwa nilai rata-rata kesukaan terhadap warna pempek ceria adalah PHj 3,5, POr  3,8, PMr 3,75, dan PKn 3,65, aroma  adalah, PHj 3,2, POr 3,35, PMr 3,70, dan PKn 3,58, tekstur pempek dengan perlakuan yang berbeda berkisar antara 3,23 sampai 3,40, rasa pempek dengan perlakuan yang berbeda berkisar antara 3,55 sampai 3,90. Nilai tertinggi terdapat pada perlakuan P.Kn (pempek ceria dari kunyit) dan nilai terendah terdapat pada perlakuan P.Mr (pempek ceria dari tomat).  Kata Kunci : Ikan Gabus, Penambahan Daun Singkong, Wortel, Tomat, Kunyit
PENGARUH PENAMBAHAN BUAH NAGA MERAH (Hylocereus costaricensis) TERHADAP MUTU KIMIA PEMPEK IKAN GABUS (Channa striata) Tisnaamijaya, Dodi; Widayatsih, Tri; Mulia Jaya, Fitra
Jurnal Ilmu-Ilmu Perikanan dan Budidaya Perairan Vol 13, No 1 (2018): Jurnal Ilmu - Ilmu Perikanan dan Budidaya Perairan
Publisher : Faculty of Fisheries

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Abstract

Pempek adalah salah satu makanan tradisional yang ada di kota Palembang. umumnya berbahan dasar daging ikan giling, tepung tapioka, air dan garam. Pempek ikan Gabus (Channa striata) memiliki kandungan gizi yang cukup tingi, salah satu kandungan yang terdapat dalm pempek ini adalah protein yang cukup tinggi. Kesadaran masyarakat akan pentingnya hidup sehat membuat masyarakat berinofasi membuat olahan makanan yang sehat. Salah satu cara untuk meningktakan pangan yang bernilai gizi tinggi, pangan yang telah ada ditambah dengan bahan makanan lain. Penelitian ini bertujuan untuk mengetahui karakteristik pempek Ikan Gabus (Channa striata)  yang ditambah Buah Naga (Hylocereus costaricensis). Rancangan penelitian yang digunakan dalam penelitian ini adalah rancangan acak lengkap (RAL) dengan perlakuan faktor tunggal persentase buah naga yang berbeda. Penelitian ini menggunakan 4 taraf perlakuan dengan 3 kali ulangan. Perlakuan pada penelitian ini yaitu penambahan buah naga merah (Hylocereus costaricensis) dengan komposisi yang berbeda (b/b)  yaitu : 0%, 5%, 10%, dan 15% (dari berat bahan baku) pada pengolahan pempek ikan gabus (Channa striata). Hasil penelitian didapat perlakuan terbaik yaitu perlakuan D2 (Penambahan buah naga (10%). hasil uji kimia yaitu : kadar air  61.63 %, abu 2.24 %, protein 9.84 %, lemak 0.91 %, karbohidrat 25.33 %. Kata Kunci  :         Pempek, Buah Naga Merah, Uji Proksimat
IMPROVING STUDENTS’ WRITING DESCRIPTIVE ENGLISH TEXT IN MULTILITERATION LEARNING THROUGH COLLABORATIVE TECHNIQUES Mayasari, Santi; Firdaus, Masagus; Widayatsih, Tri
The Journal of English Literacy Education: The Teaching and Learning of English as a Foreign Language Vol 5, No 2 (2018): The Journal of English Literacy Education
Publisher : University of Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/jele.v5i2.7029

Abstract

Abstract: The purpose of this study is to improve students' writing skills in Multiliteration Learning English descriptive text through collaboration techniques in Seniour high school students in Palembang. This study used a Quasi-experimental research design method; non equivalent pretest and posttest. In analyzing the level of writing comprehension of students by using the rubric of writing descriptive text, the final test scores of control class students and experimental class students were be compared. Then the t-test value was compared with the value of t-table. The results obtained, by looking at Table t-test results, it was found that the F value is 110.049 with degreef of freedom (df) 292 with a significance value (sig.) 0,000. With the difference in the mean value of 4.116. Due to the sig value. 0,000 (<0,005) with a t-count value was 8.540, it can be concluded that there are significant differences between the two sample groups in the final results of writing skills. It can be concluded that collaboration techniques have a positive impact on students' writing abilities. Keywords:  multiliteration, collaboration, descriptive text 
USAHA PERIKANAN TERPADU DI FAKULTAS PERIKANAN UNIVERSITAS PGRI PALEMBANG Haris, Helmi; Widayatsih, Tri; Asmawati, Asmawati
Ngayah: Majalah Aplikasi IPTEKS Vol 10 No 1 (2019): Ngayah: Majalah Aplikasi IPTEKS
Publisher : Forum Layanan IPTEKS Bagi Masyarakat (FLipMAS) Wilayah Bali

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Abstract

The Faculty of Fisheries, University of PGRI Palembang has two campuses, namely at Campus A Plaju for administrative and lecture activities, while for practical activities, field practice, research and training, specifically for the Faculty of Fisheries located at Campus C Sematang Borang-Palembang. Campus C Sematang This place occupies about 1 ha of land, which has been equipped with Office Room facilities, Multipurpose Room for meetings, Lecture Rooms, Fish Hatchery Workshop, Fisheries Product Processing Workshop, Entrepreneurship Workshop, Fish Feed Production Room, Cement Pond for seeding, Bioflog for enlargement and floating net cages for enlargement. Campus C is specifically intended for the Fisheries Faculty which was completed in 2012. In 2013 and 2014 the Chair of the Proposal Team received Community Service Grant as Team Leader for the Campus Innovation Product Business Development Program Scheme (PPUPIK) entitled "Establishment of Scale Fish Feed Factory Home Industry as a Source of Income Generating for the Faculty of Fisheries, University of PGRI Palembang ".For the Lab scale, this activity has been going well and has good prospects, the problem faced is that fisheries business activities on campus C of the Faculty of Fisheries have been running, but the activities are still partial, each field moves individually (not yet integrated management). The solution offered is that with this PPUPIK "Integrated Fisheries Business" activity all business fields are managed in an integrated manner, so that each business sector can support and strengthen each other. For this reason, on this occasion we from the Faculty of Fisheries began to develop activities in an integrated manner, starting from ornamental fish hatchery and consumption, enlarging consumption fish, making feed, processing fishery products, marketing results and training and training in fisheries for users and communities who need.The results of the implementation of the activity indicate that the activities of the Business Unit Establishment in PT Science and Technology based have been established with the name "Faculty of Fisheries Entrepreneurship Unit" with Decree of the Dean of the Faculty of Fisheries No. 294 / A.16 / F.Perik / UNIV.PGRI / 2017 dated July 3, 2017 concerning the Establishment of the Entrepreneurship Unit at the Faculty of Fisheries, University of PGRI Palembang. The products that have been produced to date are: a) Catfish Seeds, Koi and Gurami, b) Consumption Fish (Catfish and Tilapia), c) Ornamental Fish (Koi Fish), d) Processed Products (Pundang Seluang and Various form of Cork Fish Kemplang Crackers). From the results of business analysis, this activity is feasible to do with B / C ratio = 1.466, Break Even Point (BEP) = Integrated Fisheries Business Input point reached when production reaches 4,611.36 Catfish seeds + 3,458.52 Gurami seeds + 2,305.68 Koi seed + 345.85 kg consumption Catfish + 576.42 kg consumption Gouramy fish + 5,764.20 Koi ornamental fish + 23.0 fishery products processed package, Return of Investment (ROI) 18.48% and Pay Back Period (PBP) ) = 20,645 Months.Outputs generated from this activity are 1) Establishment of Business Units in Science and Technology-based PT, 2) Products, 3) National Journal of Accredited Community Service, 4) Presentation of papers, 5) Draft of Teaching Materials, and 6) Draft Patents / Intellectual Property Rights.
The Strategy of School Heads As Managers inThe Era of The Industrial Revolution 4.0 Wibowo, R. Satria; Ahyani, Nur; Widayatsih, Tri
Jurnal Pendidikan Tambusai Vol. 5 No. 2 (2021): 2021
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai, Riau, Indonesia

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Abstract

This study aims to describe the principal's strategy as a manager in order to carry out four managerial functions in the era of the industrial revolution 4.0. The research method used in this research is qualitative. The research was conducted at SMA Negeri 1 Talang Ubi. Observation data collection techniques, interviews and documentation. The data analysis technique used by researchers is Miles and Huberman. The results show that the strategy of the Head of SMA Negeri 1 Talang Ubi in the planning function has been carried out through disciplinary enforcement with fingerprints, and preparation of learning infrastructure using digitization. The organizing function has been carried out well, through the preparation of students to continue to a higher level. the coordination function runs well by utilizing technology and information, so that most activities are carried out well. The monitoring function has been carried out with the use of technology, such as the use of a CCTV camera connected directly to the headphones and to the principal's room at SMA Negeri 1 Talang Ubi so the control is faster and more accurate.
MULTILITERATION LEARNING IN WRITING ENGLISH DESCRIPTIVE TEXT THROUGH COLLABORATIVE TECHNIQUES – (THEORITICAL REVIEW) Mayasari, Santi; Firdaus, Masagus; Widayatsih, Tri
Social, Humanities, and Educational Studies (SHEs): Conference Series Vol 1, No 1 (2018): 1st National Seminar on Elementary Education (SNPD 2018)
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (266.396 KB) | DOI: 10.20961/shes.v1i1.23766

Abstract

Multiliteration Learning through collaborative techniques is one of the study used by teachers and lecturers in disruption era. Disruption era is an era that needs a very rapid change and transforming old things into new and work intense in the world competition, and the movement of the highly developed world industry makes us as teachers or lecturers to be ready to prepare our students in this sophisticated era. Teachers are required to be more creative in delivering classroom learning. Multiliteration learning through collaborative techniques becomes one of the more creative learning alternatives. Multiliteration learning is used to develop the competence of various sources of literacy both visual literacy, multimedia, technology, critical, cross curriculum, as well as various literacy resources that exist around people's lives. In Modern learning using a more attractive and sophisticated facilities that are able to explore the potential and mindset of learners to be more qualified. The teacher will dig the students creative and fun. The benefits of multiliteration learning in Teaching English are; (1) to explore more creative ideas in English descriptive text, (2) to improve the students English grammar; (3) to master the vocabulary in a descriptive text; and (4) to use the best facilities at school to support the development of multiliteration study.
Physics Learning using Constructivism Approach in Palembang High School Maulia, Nursanti; Widayatsih, Tri
PPSDP International Journal of Education Vol. 2 No. 2 (2023): PPSDP International Journal of Education
Publisher : Perkumpulan Program Studi Doktor Pendidikan (PPSDP)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59175/pijed.v2i2.87

Abstract

The goal of this research is to produce education that is more meaningful. To achieve this goal, it is important to select media and educational strategies that can help students truly understand and participate fully in the teaching and learning process. In order to encourage students to think and understand the subject matter rather than just hear, receive, and remember it, as well as to be able to develop students’ thinking abilities in achieving learning outcomes, the researcher chose constructivism education that was centered on students. This educational approach of constructivism was applied in pairs. the greatest. With a sequential exploratory design, this research is a type of qualitative and quantitative research in which qualitative methods are used in the first stage and quantitative methods in the second. The research information was gathered through observations, interviews, documentation, and exams to gauge the physics knowledge of the students and the success of this study. According to the research findings, there are variations between the pre-test and post-test learning outcomes for the experimental class employing the constructivism approach in physics teaching. Based on the outcomes, it can be concluded that the educational paradigm employed, particularly the constructivism method, produces superior outcomes.
Co-Authors Achmad Wahidy, Achmad Amelia, Fara Aminah Aminah Apriana, Leni Arifin, Muhammad Nabil Asmawati Asmawati Basori, Ahmad Chintia, Jenny Dian Mutiara, Dian Diana Dewi, Diana Edddy, Syaiful Eddy, Syaiful Fitra Mulia Jaya Fitriani, Yessi Furkan, Nuril Hairani Hairani Halim Aslami, Halim Helmi Haris Helmi Harris Hernawati Hernawati INDRAWATI, SRI WAHYU Irawan, David Budi Isnawijayani Ita Wulandari Junaidi Junaidi Lariani, Eka Lexianingrum, Siti Rahayu Pratami Liya Agustina, Liya Luthfillah, Ananda Mahasir Mahasir, Mahasir Marlianti, Yenni Masagus Firdaus, Masagus Maulia, Nursanti Maulina, Debby Yusri Maya Susanti Misdalina Misdalina Misdalina MUHAMMAD FAHMI Mulia J, Fitra Mulyadi Mulyadi Mursiani, Mursiani Neta Dian Lestari Nina Lisanty Novaliza, Ferti Novrianti, Fenni Nugroho, Herry Setiyo Nur Ahyani Nurkardina Novalia Nurlina Nurlina Pahlawan, Pahlawan Patricia, Mike Permatasari, Nuryanti Pramana, Maleluan Puspitasari, Anjani Putra, Muhammad Juliansyah Rachmawati, Diana Widhi Raden Mohamad Herdian Bhakti Rahman, Gusri Andi Riwayati, Ririn ROHANA ROHANA Rosani, Meilia Setiawan, Adrianus Danang Siti Helmyati Siti Khodijah Srimawati, Nurmawan Sudiati Sudiati Suherman, Suherman Sukaisih, Tin SUMIYATI SUMIYATI Syarwani Ahmad Taqwa, Dwi Muhammad Tisnaamijaya, Dodi Toyib, M Saripudin Usman, Intan Nurfitri Veranica, Nina Wibowo, R. Satria Widhi, Diana Wijayanti, Rut Erna Yani, Depamel Yudi Irwansi, Yudi Yudi Saputra Yudia, Efran Yuliana Yuliana Yulista, Helda Yuniarsih, Eni