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All Journal Teknotan: Jurnal Industri Teknologi Pertanian Al-DYAS : Jurnal Inovasi dan Pengabdian kepada Masyarakat
Nuriyansyah, Nuriyansyah
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Education Social Sciences Other

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Penerapan Pendekatan Supervisi Kolaboratif untuk Meningkatkan Kompetensi Profesional Guru Non PNS di MTs Negeri 1 Sintang Nuriyansyah, Nuriyansyah
Al-DYAS Vol 2 No 3 (2023): OKTOBER
Publisher : Lembaga Yasin AlSys

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58578/aldyas.v2i3.1766

Abstract

The teaching and learning process is a reciprocal relationship between teachers and students in order to achieve learning objectives. A teacher has a very important role in delivering learning so that it is well received by students. In addition, teachers also play a role in shaping the attitudes, behaviors, and thought processes of students. In the learning process, the teacher becomes one of the learning resources so that they must have the ability to master the subject matter. In order to carry out their duties properly, teachers must have one dimension of competence in accordance with the Regulation of the Minister of National Education of the Republic of Indonesia Number 16 of 2007 concerning Standards of Academic Qualifications and Teacher Competencies, namely professional competence. The study used the School Action Research (PTS) method with the Kemmis and Mc. Taggart models which are development models from the Kurt Lewin model. The model used consists of 2 cycles, each cycle consists of four components, namely: planning, action, observation and reflection. This research begins with an initial reflection phase to conduct preliminary studies as a basis for formulating research problems. Furthermore, followed by planning, action, observation, and reflection The implementation of collaborative supervision can increase the professional competence of non-civil servant teachers in MTsN 1 Sintang by 18.19%. The average professional competence in cycle 2 was 88.64 with a good category.
Evaluasi Penambahan Pasta Pandan (Pandanus Amaryllifolius) dan Lama Pemanggangan terhadap Sifat Fisikokimia dan Sensoris Snack Bar Tepung Tempe Nuriyansyah, Nuriyansyah; Suryani, Chatarina Lilis; Pujimulyani, Dwiyati
Teknotan: Jurnal Industri Teknologi Pertanian Vol 20, No 2 (2026): TEKNOTAN, Agustus 2026
Publisher : Fakultas Teknologi Industri Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jt.vol20n2.8

Abstract

Snack bar adalah makanan ringan berbentuk batangan yang umumnya terbuat dari kacang-kacangan dan serelia sebagai sumber protein, lemak, dan karbohidrat, serta dapat ditambahkan buah-buahan sebagai sumber serat. Penelitian ini bertujuan mengevaluasi pengaruh penambahan pasta pandan dan lama pemanggangan terhadap sifat fisikokimia dan sensoris snack bar tepung tempe. Penelitian menggunakan rancangan acak lengkap (RAL) faktorial dengan dua faktor yaitu penambahan pasta pandan (0, 2, 4, dan 6%) dan lama pemanggangan (50, 55, dan 60 menit). Analisis dilakukan terhadap sifat fisik (warna, tekstur), kimia (kadar air, kadar abu, protein, lemak, karbohidrat, fenolik total, dan aktivitas antioksidan) produk snack bar, uji sensoris. Data dianalisis dengan Univariate, dilanjutkan Two-Way ANOVA dan uji DMRT (Duncan Multiple Range Test) pada taraf 5%. Hasil penelitian menunjukkan bahwa interaksi kedua faktor berpengaruh signifikan (p<0,05) terhadap tekstur dan kadar fenolik. Penambahan pasta pandan semakin besar dan lama pemanggangan berpengaruh terhadap sifat fisik, kimia, dan sensoris produk. Sampel terpilih hasil uji kesukaan yaitu snack bar penambahan pasta pandan 4% dengan waktu pemanggangan 55 menit menghasilkan kadar air 11,69% (bb), abu 1,19% (bb), protein 24,83% (bb), lemak 11,30% (bb), karbohidrat 50,99% (bb), aktivitas antioksidan 16,15% RSA, dan fenol total 10,47 mg EAG/g (bk).
Co-Authors Chatarina Lilis Suryani Dwiyati Pujimulyani