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All Journal Pro Food Journal of Mandalika Literature JURNAL MULTIDISIPLIN ILMU AKADEMIK
Nurrahman
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Religion Agriculture, Biological Sciences & Forestry Humanities Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Social Sciences

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Rencana Pengembangan Sekolah Berbasis MBS Harleli; Insan Islamanto; Nurrahman; Nur Afif
Journal of Mandalika Literature Vol. 5 No. 3 (2024)
Publisher : Institut Penelitian dan Pengembangan Mandalika (IP2MI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36312/jml.v5i4.3322

Abstract

The school development plan based on SBM (School Based Management) is a strategic plan that focuses on strengthening schools as centers for effective decision making to improve the quality of education. The SBM concept emphasizes the importance of active involvement of all school stakeholders, including teachers, administrative staff, students, parents and the community, in the decision-making process and implementation of development programs. In contrast to the concept of External Control Management which makes parties outside the school, namely the government, the absolute and sole determinant of policy so that the school does not have broad authority. As a form of autonomy, school development plans can be implemented based on existing data and needs so that schools can develop positively. School development plans can be analyzed through surveys conducted on internal parties, namely teachers, education staff, students and parents, as well as input from external parties, namely the community and government.
EFEKTIVITAS PENGGUNAAN MEDIA PEMBELAJARAN POWTOON DALAM MENINGKATKAN MOTIVASI BELAJAR SISWA KELAS IV SDN GUNGGUNG I Moh. Naofan Nafis; Ach. Royatus shidq; Nurrahman; Fajrul Falah
JURNAL MULTIDISIPLIN ILMU AKADEMIK Vol. 2 No. 1 (2025): Februari
Publisher : CV. KAMPUS AKADEMIK PUBLISHING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jmia.v2i1.3583

Abstract

Student learning motivation varies between individuals. Students with high learning motivation tend to have a more in-depth learning experience compared to students with low motivation. When the majority of students have low motivation, the learning process often feels monotonous, boring, and can even cause students to lose enthusiasm and become sleepy. On the other hand, if most students have high learning motivation, the learning process becomes more lively, dynamic, and effective. Therefore, this study aims to analyze the effectiveness of using Powtoon as a learning media to improve the learning motivation of fourth-grade students. The method used in this journal is quantitative, and to strengthen the research, it is also supported by literature studies where the research results are taken from several references, such as articles, journals, and other research findings. The results of the study show that the use of Powtoon as a learning media significantly improves the learning motivation of fourth-grade students at SDN Gunggung I
Karakteristik Fisikokimia dan Sensoris Selai Lembaran Labu Kuning dengan Penambahan Tepung Porang Puspitasari, Estiana; Wulandari, Yuni Dyah; Nurrahman; Sya'di, Yunan Kholifatuddin; Yonata, Diode
Pro Food Vol. 11 No. 1 (2025): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v11i1.482

Abstract

Sheet jam is one of the modified spread jam products made in sheet form. One of the food ingredients that can be processed into sheet jam is pumpkin. Pumpkin contains various chemical compounds, such as vitamin A, vitamin C, antioxidants, β-carotene, and phenol. In making pumpkin sheet jam, it is necessary to add hydrocolloids that can improve the physical properties of the resulting sheet jam, one of which is porang flour. The purpose of this study was to determine the effect of adding porang flour on the physicochemical and sensory characteristics of pumpkin sheet jam. The design used in this study was a completely randomized design with a single factor consisting of 5 treatments (0, 1, 2, 3, and 4%). The research procedure began with making pumpkin puree and making sheet jam with a drying time of 6 hours. The results showed that the addition of porang flour with different concentrations had a significant effect on tensile strength, color, vitamin C content, total phenol, antioxidant activity, β-carotene content, and sensory properties (color and texture), but did not affect taste and flavor. The higher the concentration of porang flour added to the pumpkin sheet jam, the higher the tensile strength value and the darker the yellowish color, but the levels of vitamin C, total phenols, antioxidant activity, and β-carotene decreased.
Co-Authors Ach. Royatus shidq Diode Yonata Fajrul Falah Harleli Insan Islamanto Moh. Naofan Nafis Nur Afif Puspitasari, Estiana Wulandari, Yuni Dyah Yunan Kholifatuddin Sya’di