Lencana: Jurnal Inovasi Ilmu Pendidikan最新文献_第2页

Bentuk Lagu Siontong Tabang Pada Ensambel Gandang Tasa Di Nagari Sunua Kurai Taji Pariaman Nagari Sunua Kurai Taji Pariaman 甘当塔萨合奏中的 Siontong Tabang 歌曲形式

Lencana: Jurnal Inovasi Ilmu Pendidikan Pub Date : 2024-07-22 DOI: 10.55606/lencana.v2i4.4059

Bentuk Lagu, Siontong Tabang, Pada Ensambel, Gandang Tasa, Di Nagari, Sunua Kurai, Taji Pariaman, M. B. Sianggian

{"title":"Bentuk Lagu Siontong Tabang Pada Ensambel Gandang Tasa Di Nagari Sunua Kurai Taji Pariaman","authors":"Bentuk Lagu, Siontong Tabang, Pada Ensambel, Gandang Tasa, Di Nagari, Sunua Kurai, Taji Pariaman, M. B. Sianggian","doi":"10.55606/lencana.v2i4.4059","DOIUrl":"https://doi.org/10.55606/lencana.v2i4.4059","url":null,"abstract":"This research aims to describe the form of the Siontong Tabang song in the Gandang Tasa ensemble in Nagari Sunua Kurai Taji Pariaman. This study uses a descriptive qualitative method with the researcher as the main instrument, assisted by writing tools and a camera. Data were collected through literature study, observation, interviews, and documentation, with data analysis carried out through the steps of data collection, description, and conclusion drawing. The results show that Gandang Tasa is a traditional art from Pariaman, performed by an ensemble consisting of 6 to 7 players, including 6 Gandang players and 1 Tasa player. Gandang Tasa is usually performed at certain events, especially in the Tabuik ritual, to boost the spirit and solemnity of the community. The songs commonly performed in the Tabuik ritual include Oyak Tabuik, Sosoh, and Katidiang Sompong. The Siontong Tabang song plays an important role as pangka maatam in the Tabuik procession, with a short repetitive rhythmic pattern starting with Tasa playing. In the modern era, Gandang Tasa is no longer limited to traditional or ritual processes but also serves as entertainment and a means of cultural preservation for the people of Pariaman and its surroundings.","PeriodicalId":275343,"journal":{"name":"Lencana: Jurnal Inovasi Ilmu Pendidikan","volume":"21 16","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141814542","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Inovasi Mie Kremes Dengan Pemanfaatan Sawi Hijau Dan Daun Kersen 利用青芥辣和克尔森叶创新克尔米斯面条

Lencana: Jurnal Inovasi Ilmu Pendidikan Pub Date : 2024-07-22 DOI: 10.55606/lencana.v2i4.4058

Musyaffa Rafi Hidayat, Ita Fatkhur Romadhoni, Niken Purwidiani, Andika Kuncoro Widagdo

{"title":"Inovasi Mie Kremes Dengan Pemanfaatan Sawi Hijau Dan Daun Kersen","authors":"Musyaffa Rafi Hidayat, Ita Fatkhur Romadhoni, Niken Purwidiani, Andika Kuncoro Widagdo","doi":"10.55606/lencana.v2i4.4058","DOIUrl":"https://doi.org/10.55606/lencana.v2i4.4058","url":null,"abstract":"Mie kremes is a food product made from wheat flour and liquid in the form of noodles and then processed by drying so that it can be consumed without further cooking process. Mie kremes in this study is a processed product made from noodles (flour, eggs, water, salt) mustard greens, and cherry leaves are processed by steaming and roasting techniques. Shaped pieces of noodles with a length of 1cm evenly, which functioned as a snack at any time. The purpose of this product is : 1) to determine the organoleptic properties that include shape, color, taste, texture; 2) to determine the nutritional content of Mie kremes sawi hijau dan daun kersen. This type of research is experimental. The data collection technique used was observation through 5 trained panelists and 5 semi-trained panelists assisted with assessment observation sheets 1-5. The independent variables in this study are mustard greens and cherry leaves, the dependent variables in this study are shape, color, taste and texture, and the control variables in this study are the type of equipment, raw materials, and manufacturing techniques. Data analysis in this study using independent simple T test. The results of this study showed: 1) there is no influence of shape, taste and texture; 2) there is an influence of color on the product Mie kremes; it has a nutritional content of carbohydrates 77.50%, protein 11.05%, fat 6.09%, fiber 3.36%, water 2.01 %, antioxidants 31.2%, flavonoids 11.525%.","PeriodicalId":275343,"journal":{"name":"Lencana: Jurnal Inovasi Ilmu Pendidikan","volume":"36 10","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141815036","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Pembuatan Snack Bar Rasa Biryani dengan Menggunakan Berbagai Jenis Pemanis Sebagai Bahan Perekat 使用不同类型的甜味剂作为粘合剂制作印度炖肉风味小吃棒

Lencana: Jurnal Inovasi Ilmu Pendidikan Pub Date : 2024-07-21 DOI: 10.55606/lencana.v2i4.4057

Shi Shi Irgita Alamsyah

{"title":"Pembuatan Snack Bar Rasa Biryani dengan Menggunakan Berbagai Jenis Pemanis Sebagai Bahan Perekat","authors":"Shi Shi Irgita Alamsyah","doi":"10.55606/lencana.v2i4.4057","DOIUrl":"https://doi.org/10.55606/lencana.v2i4.4057","url":null,"abstract":"Snack bars are snacks consisting of ingredients such as cereals, fruits and sometimes nuts that are glued together with adhesives. The adhesive material has the function of providing a solid and sturdy texture so as to produce the desired characteristics of the snack bar. The adhesive material used in making snack bars is sugar or sweetener. This study aims to determine how the organoleptic quality and nutritional content of snack bars using various types of sweeteners (glucose syrup, High Fructose Syrup (HFS), and honey) as an adhesive material. This type of research is experimental with observational data collection through organoleptic quality assessment and nutritional content of biryani flavored snack bars. The results showed that the snack bar with High Fructose Syrup (HFS) produced the best snack bar organoleptic quality, perfect block-shaped snack bar; solid and not hollow; slightly brown yellow color; biryani aroma; crunchy texture and easy to break; and balanced sweet and biryani taste; Laboratory analysis showed that biryani-flavored snack bar has nutritional content in the form of calories of 285.80 kcal/100g, with carbohydrate content of 69.24%, protein of 15.40%, fat of 3.24%, moisture content of 10.90% and ash content of 1.22%.","PeriodicalId":275343,"journal":{"name":"Lencana: Jurnal Inovasi Ilmu Pendidikan","volume":"19 11","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141818454","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Pembuatan Minuman Kurma Rempah Instan Berbahan Dasar Kurma Kering dan Serbuk Rempah 以干枣和香料粉为基础制备速溶香料枣饮料

Lencana: Jurnal Inovasi Ilmu Pendidikan Pub Date : 2024-07-20 DOI: 10.55606/lencana.v2i4.4053

Onie Anjani, Niken Purwidiani, Ita Fatkhur Romadhoni, Lucia Tri Pangesthi

{"title":"Pembuatan Minuman Kurma Rempah Instan Berbahan Dasar Kurma Kering dan Serbuk Rempah","authors":"Onie Anjani, Niken Purwidiani, Ita Fatkhur Romadhoni, Lucia Tri Pangesthi","doi":"10.55606/lencana.v2i4.4053","DOIUrl":"https://doi.org/10.55606/lencana.v2i4.4053","url":null,"abstract":"This research is an experiment in making spice powder and dried dates as a product innovation in instant drinks. This research aims to find out; 1) data on product sensory test results with the criteria of color, aroma, texture, taste, viscosity and preference; 2) the antioxidant content, carbohydrates, calories, fiber and water content are carried out in laboratory tests; and 3)selling price per package. This research is an experimental study with a factor pattern comparing the amount of dried dates and spice powder with 3 treatments, namely (15g:10g), (15g:15g), and (15g:20g). Data collection was carried out using the observation method through sensory tests with the data analysis method of the single ANOVA test and the Duncan follow-up test. The research results show; 1)spice powder with the addition of dried dates produces a product with sensory properties, cream color, sharp spice aroma, smooth texture. Meanwhile, the brewed drink produces sensory characteristics of a dark brown color, sharp spice aroma, soft date texture, sweet taste (taste of spices and dates), viscosity of the liquid date spice drink. The product was well received by the panelists, namely a ratio of 15 grams of spices; 20 grams of dried dates; 2)based on the results of the sensory test, it shows that the sample in the ratio of 15 grams; 20 grams of brewed drink contains carbohydrates; 26.91%, fiber; 1.10%, antioxidant; 98.62/100g, calories; 124.80kcal/100ml%. While powder contains carbohydrates; 23.10%, fiber; 8.01%, antioxidant; 102.10/100g, calories; 241.5080kcal/100g, water; 4.18%; and 3)the selling price of spice powder with the addition of dried dates is known to be IDR 9,000 per 35 gram sachet. \u0000 ","PeriodicalId":275343,"journal":{"name":"Lencana: Jurnal Inovasi Ilmu Pendidikan","volume":"120 37","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141820070","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Implementasi Teknologi Digital di Sekolah Dasar Negeri Tulungrejo 1 Pada Kelas IV Bojonegoro 在 Tulungrejo 1 州立小学四年级 Bojonegoro 班实施数字技术

Lencana: Jurnal Inovasi Ilmu Pendidikan Pub Date : 2024-07-20 DOI: 10.55606/lencana.v2i4.4055

Widyana Nurfajar Isnaeni, Humairah Fauziah

{"title":"Implementasi Teknologi Digital di Sekolah Dasar Negeri Tulungrejo 1 Pada Kelas IV Bojonegoro","authors":"Widyana Nurfajar Isnaeni, Humairah Fauziah","doi":"10.55606/lencana.v2i4.4055","DOIUrl":"https://doi.org/10.55606/lencana.v2i4.4055","url":null,"abstract":"The use of digital technology in basic education is increasingly becoming the main focus in efforts to improve the quality of learning. This research aims to determine the implementation of digital technology at Tulungrejo 1 Elementary School in class IV in Bojonegoro. The main focus of this research is whether digital technology has been implemented in this elementary school. This includes teachers' perceptions and experiences in using digital technology, as well as its impact on student learning. The research method used is qualitative. Data was collected through in-depth interviews with fourth grade teachers, direct classroom observations, and analysis of related documents. \u0000The research results show that the implementation of digital technology has had a positive impact in improving the quality of learning at SDN Tulungrejo 1. However, the challenges faced include the availability of adequate technological infrastructure and the readiness of teachers to integrate technology in the curriculum. This study provides recommendations for increasing teacher training in the use of technology, improving technology infrastructure, and school development policies that support the effective use of digital technology in learning. \u0000 ","PeriodicalId":275343,"journal":{"name":"Lencana: Jurnal Inovasi Ilmu Pendidikan","volume":"120 34","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141820073","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Survei Tingkat Kebugaran Jasmani Siswa IPS Kelas XI SMAN 3 Pamekasan Pasca Pandemi Covid-19 Tahun Ajaran 2022/2023 2022/2023 学年 Covid-19 大流行后 SMAN 3 Pamekasan 社会科学十一班学生体能水平调查

Lencana: Jurnal Inovasi Ilmu Pendidikan Pub Date : 2024-07-19 DOI: 10.55606/lencana.v2i4.4047

Mohammad Ghazi Muhaimin, Dona Sandy Yudasmara, Zihan Novita Sari

引用次数: 0

Tingkat Pengetahuan dan Sikap Pada Penerapan Hygiene Perorangan Pengolahan Makanan di Hotel Bumi Senyiur Samarinda 萨马林达 Bumi Senyiur 酒店对实施食品加工个人卫生的了解程度和态度

Lencana: Jurnal Inovasi Ilmu Pendidikan Pub Date : 2024-07-19 DOI: 10.55606/lencana.v2i4.4045

Habibah Wahidah

引用次数: 0

Analisis Struktur Narasi dan Nilai Religius Pada Novel “Cinta Dalam Diam” Karya Shineeminka Shineeminka 的小说《Cinta Dalam Diam》中的叙事结构和宗教价值分析

Lencana: Jurnal Inovasi Ilmu Pendidikan Pub Date : 2024-07-19 DOI: 10.55606/lencana.v2i4.4052

Sarah Isah Sogalrey

引用次数: 0

Pembuatan Kulit Pie Berbahan Dasar Tepung Porang 用波浪粉制作派皮

Lencana: Jurnal Inovasi Ilmu Pendidikan Pub Date : 2024-07-19 DOI: 10.55606/lencana.v2i4.4048

Ester Grace Enita, Niken Purwidiani, Ila Huda Puspita Dewi, Mauren Gita Miranti

{"title":"Pembuatan Kulit Pie Berbahan Dasar Tepung Porang","authors":"Ester Grace Enita, Niken Purwidiani, Ila Huda Puspita Dewi, Mauren Gita Miranti","doi":"10.55606/lencana.v2i4.4048","DOIUrl":"https://doi.org/10.55606/lencana.v2i4.4048","url":null,"abstract":"Pie crust made from porang flour is an innovation that utilizes the results of cultivating porang tubers. This research aims to determine: 1) the best sensory test quality of pie crust made from porang flour; 2) nutritional content, namely water, fat, protein, carbohydrate, ash and fiber content; 3) selling price for pie crust made from porang flour per piece weighing 30 gr. The research method used was experimentation by carrying out 3 different treatments to determine the best sensory test. The research method used in this research is experimentation. The data collection technique is through sensory quality testing using instruments with 30 panelists. The data that has been collected is then analyzed using SPSS version 27 single anova test (one way anova). The research results show that; 1) the formula used to make pie crust is made from porang flour using 60% porang flour and 40% wheat flour, with the formulation 210-grams of porang flour, 140-grams of wheat flour, 25-grams of refined sugar, 280-grams of margarine, 1 ½ tsp salt, 85-ml ice water; 2) laboratory test results for the nutritional content of pie crust made from porang flour, namely water content 7.11%, fat 2.96%, protein 6.11%, carbohydrates 67.90%, ash 0.91%, fiber 3.62% ; and 3) The selling price of pie crust made from porang flour per piece weighing 30 grams. \u0000 \u0000 ","PeriodicalId":275343,"journal":{"name":"Lencana: Jurnal Inovasi Ilmu Pendidikan","volume":" 1182","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141823462","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Inovasi Stik Bawang dengan Penambahan Daun Kelor (Morina oleifera L.) 添加辣木叶（Morina oleifera L.）的洋葱条创新方法

Lencana: Jurnal Inovasi Ilmu Pendidikan Pub Date : 2024-07-18 DOI: 10.55606/lencana.v2i4.4040

Maulid Nabila, Ita Fatkhur Romadhoni, Lucia Tri Pangesthi, Andika Kuncoro Widagdo

{"title":"Inovasi Stik Bawang dengan Penambahan Daun Kelor (Morina oleifera L.)","authors":"Maulid Nabila, Ita Fatkhur Romadhoni, Lucia Tri Pangesthi, Andika Kuncoro Widagdo","doi":"10.55606/lencana.v2i4.4040","DOIUrl":"https://doi.org/10.55606/lencana.v2i4.4040","url":null,"abstract":"Onion sticks are a snack that is flat, long and resembles a stick and has a distinctive savory taste and crispy texture which is finally processed through frying. Moringa leaves are a plant with a multitude of benefits, including lowering blood sugar levels, controlling inflammation, controlling blood pressure, maintaining healthy growth and brain cells, inhibiting cancer, and increasing body resistance. The research objectives were to determine: 1) The results of the sensory quality of onion sticks with the addition of Moringa leaves, including color, taste, aroma, texture and level of preference; 2) Value of the vitamin C content of Moringa leaf sticks based on the best sensory results; 3) Selling price of Moringa leaf sticks in packages weighing 250 grams/package. This research is an experiment in making onion sticks with the addition of Moringa leaves. Using the observation method through sensory quality testing with 30 panelists. The resulting data was processed using the Anova test followed by the Duncan test. To determine the nutritional content of vitamin C, laboratory tests are carried out. The results of the research showed: 1) The best formulation of onion sticks with the addition of Moringa leaves from the sensory test was obtained from the addition of 20 grams of Moringa leaves. 2) The nutritional content of vitamin C in the product is 102.60 mg/100 gr. 3) The selling price of Moringa leaf sticks is known to be IDR 27.650 per-package weighing 250 grams. \u0000 ","PeriodicalId":275343,"journal":{"name":"Lencana: Jurnal Inovasi Ilmu Pendidikan","volume":" 18","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141827385","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0