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All Journal ANGON: Journal of Animal Science and Technology Jurnal Malikussaleh Mengabdi
Nurmala, Nita
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KAJIAN KADAR AIR, WAKTU LARUT DAN RENDEMEN TEPUNG CANGKANG TELUR ITIK DENGAN METODE DAN WAKTU PEMASAKAN YANG BERBEDA Nurmala, Nita; Santosa, R Singgih Sugeng; Setyaningrum, Agustinah
ANGON: Journal of Animal Science and Technology Vol 3 No 2 (2021): JURNAL ANGON
Publisher : Fakultas Peternakan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (882.809 KB) | DOI: 10.20884/1.angon.2021.3.2.p192-200

Abstract

Background.This study aims to determine the interaction between cooking method and time, and the effect of cooking method and time on water content, dissolving time, and yield of duck eggshell flour. Materials and Methods. The materials used were 240g duck eggshells and aquadest. This study used an experimental method with a completely randomized design with a factorial pattern (2x4) consisting of 2 factors. Factor A=Cooking Method (M) with a factor level M1= Boiling Method and M2=Steaming Method, Factor B=Cooking Time (L) with a factor level L1=Cooking 0 minutes, L2=Cooking 10 minutes, L3=Cooking 20 minutes and L4=Cooking for 30 minutes, the treatment combination will be repeated 3 times. Data were analyzed using analysis of variance followed by further Orthogonal Polynomial and BNJ tests if they had a significant effect. Results. The results showed that the interaction between cooking method and time had a significant effect on water content, but had no significant effect on dissolving and yield time. The mean of research results for water content was 0.43%±0.25- 2.4%±0.66. The cooking method had a significant effect on dissolving time, but had no significant effect on water content and yield. The mean of research results for dissolving time was 8.81±0.38 seconds – 10.93±0.66 seconds. Cooking time had a significant effect on water content and yield, but had no significant effect on dissolving time. The average yield of the study was 97.53%±0.47-98.87%±0.06. Conclusion. The conclusion of this research is to produce good duck eggshell flour using the boiling method for 30 minutes, with the average result of water content of 1.03%±0.61, dissolving time of 7.75±1.67 seconds and yield of 98.2%±0.20.
Penerapan Pendidikan Karakter Melalui Media Wayang sebagai bentuk Pencegahan Kasus Bullying bagi Siswa Sekolah Dasar Kono, Pardan; Putri, Amanda Sagita; Nurmala, Nita; Safriana, Safriana; Irfan, Ade; Saifuddin, Saifuddin
Jurnal Malikussaleh Mengabdi Vol. 4 No. 1 (2025): Jurnal Malikussaleh Mengabdi, April 2025
Publisher : LPPM Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/jmm.v4i1.21013

Abstract

Masih ditemukan kurangnya pengenalan dan penerapan pendidikan karakter di sekolah dasar. Wayang sebagai media memiliki konteks budaya lokal yang kuat dapat menggambarkan karakter dengan baik. Tujuan dari kegiatan pengabdian masyarakat ini adalah untuk menerapkan Pendidikan karakter bagi siswa melalui media wayang dalam upaya pencegahan kasus bullying di Sekolah Dasar. Kegiatan ini dilakukan di SD Negeri 3 Banda Baro melalui dua tahap yaitu, persiapan dan pelaksanaan dalam bentuk workshop bagi siswa dan guru. Kegiatan ini dapat memberikan dampak positif bagi siswa SD Negeri 3 Banda Baro dalam menghadapi tantangan dan konflik di kehidupan sehari-hari mereka tanpa menyorot ke perilaku bullying. Wayang dapat membantu pengembangan keterampilan sosial siswa, seperti komunikasi yang baik, kerja sama, dan toleransi. Keterampilan ini dapat menjadi penghambat alami terhadap perilaku bullying.
KAJIAN KADAR AIR, WAKTU LARUT DAN RENDEMEN TEPUNG CANGKANG TELUR ITIK DENGAN METODE DAN WAKTU PEMASAKAN YANG BERBEDA Nurmala, Nita; Santosa, R Singgih Sugeng; Setyaningrum, Agustinah
ANGON: Journal of Animal Science and Technology Vol 3 No 2 (2021): ANGON: Journal of Animal Science and Technology
Publisher : Fakultas Peternakan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.angon.2021.3.2.p192-200

Abstract

Co-Authors Ade Irfan Agustinah Setyaningrum, Agustinah Kono, Pardan Putri, Amanda Sagita Safriana Safriana Saifuddin Saifuddin Santosa, R Singgih Sugeng