Lencana: Jurnal Inovasi Ilmu Pendidikan最新文献_第3页

Pembuatan Sambal Petis Udang Instan Bubuk Menggunakan Teknik Foam-Mat Drying Dengan Penambahan Maltodextrin 使用添加麦芽糊精的泡沫垫干燥技术制备速溶虾辣椒粉

Lencana: Jurnal Inovasi Ilmu Pendidikan Pub Date : 2024-07-18 DOI: 10.55606/lencana.v2i4.4038

Maulana Dzaky Hiba Dillah Akbar, Niken Purwidiani, Ila Huda Puspita Dewi, Mauren Gita Miranti

{"title":"Pembuatan Sambal Petis Udang Instan Bubuk Menggunakan Teknik Foam-Mat Drying Dengan Penambahan Maltodextrin","authors":"Maulana Dzaky Hiba Dillah Akbar, Niken Purwidiani, Ila Huda Puspita Dewi, Mauren Gita Miranti","doi":"10.55606/lencana.v2i4.4038","DOIUrl":"https://doi.org/10.55606/lencana.v2i4.4038","url":null,"abstract":"Shrimp petis chili sauce is a chili sauce made from shrimp petis paste added with maltodextrin. The manufacture of instant shrimp chili powder uses the foam-mat drying technique , which in this method requires a foam binding agent and stabilizer, namely maltodextrin. The purpose of this study is to find out: 1) the sensory quality of chili sauce petis instant shrimp powder and rehydration from the addition of maltodextrin by 5%, 10%, 15%; 2) nutritional content of chili sauce, petis, instant shrimp powder and rehydration; and 3) the selling price of chili sauce petis instant shrimp powder. This type of research is an experimental research, which is tested on 30 panelists. Sensory quality results were analyzed using a single anova of the SPSS program, the nutritional content was analyzed in the laboratory, and the selling price was analyzed using conventional methods. The results of data analysis showed: 1) the best treatment from the results of the sensory quality test was the addition of maltodextrin as much as 5% with the average result in chili sauce of powdered shrimp chili sauce 4.47, aroma 4.43, texture 3.83. In chili petis rehydration color 4.60, aroma 4.67, taste 4.67, viscosity 4.47, overall preference 4.57; 2) The results of laboratory tests on chili sauce instant shrimp powder and rehydration were vitamin A powder 62.8mg/100g, rehydration 88.5mg/100g, water content of powder 11.36%, rehydration 26.10%, ash content of powder 3.80%, rehydration 2.60%, salt content of powder 2.81%, rehydration 2.42%, protein content of powder 56.10%, rehydration 41.06%; and 3) the selling price of packaged instant shrimp powder chili sauce weighing 30g is Rp 4,000. \u0000 \u0000 ","PeriodicalId":275343,"journal":{"name":"Lencana: Jurnal Inovasi Ilmu Pendidikan","volume":" 34","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141824594","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

Implementation Of The Teaching Factory Learning Model In Improving Students' Competence At State Vocational High School 1 Pacet 国立职业高中 1 Pacet 在提高学生能力方面实施教学工厂学习模式

Lencana: Jurnal Inovasi Ilmu Pendidikan Pub Date : 2024-07-18 DOI: 10.55606/lencana.v2i4.4039

Ende Junaedi, Sri Setyaningsih, Eka Suhardi

{"title":"Implementation Of The Teaching Factory Learning Model In Improving Students' Competence At State Vocational High School 1 Pacet","authors":"Ende Junaedi, Sri Setyaningsih, Eka Suhardi","doi":"10.55606/lencana.v2i4.4039","DOIUrl":"https://doi.org/10.55606/lencana.v2i4.4039","url":null,"abstract":"This research aims to obtain a fact-based picture in the form of data and information regarding the implementation of the Teaching Factory learning model at SMK Negeri 1 Pacet. Qualitative research methods are used to produce a comprehensive presentation based on findings in the field. The efforts made in education are on the learning processes and models used to achieve educational goals. Vocational High Schools (SMK) are schools that aim to prepare students who are skilled and ready to enter the world of work. To realize this goal, one of the flagship programs is the Teaching Factory. Teaching Factory is an effort to present the real world of work in an educational environment. The objectives of this Teaching Factory are (a) increasing the competency of students (b) increasing the entrepreneurial spirit of graduates (c) producing value-added products (goods/services) (d) expanding the scope of recruitment opportunities for vocational school graduates, and (e) increasing collaboration with the business/industrial world. KBased on the results of the research, it can be concluded that the implementation of Teaching Factory learning at SMK Negeri 1 Pacet on the Agribusiness Food Crops and Horticulture skills competency has gone well and can produce superior products and has been accepted as an industry standard by the market so that it can be used as a reference for other schools to implement Teaching Factory learning.","PeriodicalId":275343,"journal":{"name":"Lencana: Jurnal Inovasi Ilmu Pendidikan","volume":" 10","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141824742","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

Analisis Kemampuan Pemecahan Masalah Matematika ditinjau dari Kepercayaan Diri Siswa pada Materi Himpunan di Kelas VIII SMP Torsina II Singkawang 从学生对教材的自信心角度分析八年级学生的数学解题能力 SMP Torsina II Singkawang

Lencana: Jurnal Inovasi Ilmu Pendidikan Pub Date : 2024-07-18 DOI: 10.55606/lencana.v2i4.4041

Analisis Kemampuan, Pemecahan Masalah, Matematika Ditinjau, dari Kepercayaan, Diri Siswa, Yosia Lapuni Ruka

{"title":"Analisis Kemampuan Pemecahan Masalah Matematika ditinjau dari Kepercayaan Diri Siswa pada Materi Himpunan di Kelas VIII SMP Torsina II Singkawang","authors":"Analisis Kemampuan, Pemecahan Masalah, Matematika Ditinjau, dari Kepercayaan, Diri Siswa, Yosia Lapuni Ruka","doi":"10.55606/lencana.v2i4.4041","DOIUrl":"https://doi.org/10.55606/lencana.v2i4.4041","url":null,"abstract":"\u0000 \u0000 \u0000 \u0000 \u0000 \u0000 \u0000 \u0000 \u0000 \u0000 \u0000 \u0000 \u0000This study aims to describe the ability to solve mathematical problems from the perspective of students' confidence in the set material in grade VIII of SMP Torsina II Singkawang. This research method is a descriptive method with a qualitative research type. The subjects in this study are 32 grade VIII students. The object of this study is the ability to solve mathematical problems and students' confidence in the set material. The data collection instrument is in the form of a written test in the form of a description in accordance with indicators of mathematical problem-solving ability, confidence questionnaires and interviews that have been tested with the validity of the content, validity of the construct, reliability, level of difficulty and discriminating power. The overall results of the study showed that the level of confidence and mathematical problem-solving ability of grade VIII students at SMP Torsina II Singkawang in the set material had a medium category. While specifically showing that: 1) there is a significant relationship between confidence and mathematical problem-solving ability, which means that if confidence increases, students' mathematical problem-solving ability also increases and vice versa; 2) the form of mistakes made by students in solving problems with mathematical problem-solving skills in the set material in the form of errors in understanding problems, errors in using formulas or principles, errors in process or operation skills, and errors in drawing conclusions or checking the correctness of the results obtained. \u0000 \u0000 \u0000 \u0000 \u0000 \u0000 \u0000 \u0000 \u0000 \u0000 \u0000 \u0000 \u0000","PeriodicalId":275343,"journal":{"name":"Lencana: Jurnal Inovasi Ilmu Pendidikan","volume":" 22","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141827217","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

Pemanfaatan Tepung Mocaf Dalam Pembuatan Sponge Cake 利用莫卡夫面粉制作海绵蛋糕

Lencana: Jurnal Inovasi Ilmu Pendidikan Pub Date : 2024-07-17 DOI: 10.55606/lencana.v2i4.4030

Jovita Nuriza, Niken Purwidiani, Ila Huda, Puspita Dewi, Mauren Gita Miranti

{"title":"Pemanfaatan Tepung Mocaf Dalam Pembuatan Sponge Cake","authors":"Jovita Nuriza, Niken Purwidiani, Ila Huda, Puspita Dewi, Mauren Gita Miranti","doi":"10.55606/lencana.v2i4.4030","DOIUrl":"https://doi.org/10.55606/lencana.v2i4.4030","url":null,"abstract":"Sponge cake is a sweet cake snack that is often consumed throughout the world and is made from flour, sugar, eggs, emulsifier, and others. In this research, sponge cake was innovated by using mocaf flour as a substitute for wheat flour. This research aims to determine: 1) the potential of mocaf flour as a substitute for wheat flour in making sponge cake through organoleptic tests; 2) the nutritional content contained in sponge cake made from mocaf flour; and 3) selling price for mocaf flour sponge cake. The research method used in this research was an experimental method which was tested on 30 panelists and then analyzed using a single ANOVA with the SPSS program, testing the nutritional content of mocaf flour sponge cake using chemical tests in the laboratory and to determine the selling price it was analyzed using conventional methods. The results of this research show that: 1) the ratio of mocaf flour and wheat flour 80:20 has a higher average value than the other comparison values, then there is a significant change in color and texture, and there is no significant change in taste, odor, pores, and scale; 2) the nutritional content of the mocaf flour sponge cake based on laboratory tests shows that per 100 grams it has a total of 234.80 kcal calories, 46.15% carbohydrates, 8.11% protein content, 2.05% fat content, 1.62% fiber %, water content 39.88%, and ash content 1.67%; and 3) the selling price for mocaf flour sponge cake products is IDR 4,914.76/50gram. \u0000 \u0000 ","PeriodicalId":275343,"journal":{"name":"Lencana: Jurnal Inovasi Ilmu Pendidikan","volume":" 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141828310","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

Karakteristik Fisik dan Fisikokimia Ekado Ikan Gabus dan Ayam dengan Penambahan Kacang Tolo dan Jamur Tiram (Pleuretus Ostreatus) 添加了吐露豆和蚝菇的软木和鸡肉 Ekado 的物理和理化特性

Lencana: Jurnal Inovasi Ilmu Pendidikan Pub Date : 2024-07-17 DOI: 10.55606/lencana.v2i4.4029

Dwiki Rafi Irsandi, Ita Fatkhur Romadhoni, Andika Kuncoro Widagdo, Niken Purwidiani

{"title":"Karakteristik Fisik dan Fisikokimia Ekado Ikan Gabus dan Ayam dengan Penambahan Kacang Tolo dan Jamur Tiram (Pleuretus Ostreatus)","authors":"Dwiki Rafi Irsandi, Ita Fatkhur Romadhoni, Andika Kuncoro Widagdo, Niken Purwidiani","doi":"10.55606/lencana.v2i4.4029","DOIUrl":"https://doi.org/10.55606/lencana.v2i4.4029","url":null,"abstract":"Ekado in this research is an innovative product made from snakehead fish, chicken, cowpeas and oyster mushrooms. This Ekado product is made from a dominant propotion of snakedhead fish. This is caused by the lack of utilization of fish meat and equal distribution of fish consumption in Indonesia. The aims of this research are 1) to determine the results of sensory quality including shape, color, taste, aroma and texture, 2) to determine the nutritional content of snakehead fish and ekado chicken with the addition of cowpeas and oyster mushrooms, 3) to determine the selling price per package 250 grams. This research used a sensory quality method with a total of 37 panelists who were assisted with assessment observation sheets 1-5. The resulting data was processed using a single anova test followed by the Duncan test. To determine the nutritional content (carbohydrates, protein, fat, fiber and calcium) a laboratory examination is carried out. The research results show: 1) There is an influence of the proportion of snakehead fish and chicken on the shape and texture criteria. 2) The nutritional content of the product is Carbohydrate 26.40%, Protein 17.60%, Fat 3.60%, Fiber 2.21%, Calcium 81.05mg/100g. 3) It is known that the selling price of snakehead fish and ekado chicken with the addition of cowpeas and oyster mushrooms is IDR. 30,000 per 250 gram packaging.","PeriodicalId":275343,"journal":{"name":"Lencana: Jurnal Inovasi Ilmu Pendidikan","volume":" 7","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141829249","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

Penerapan Metode Eksperimen Dalam Pembelajaran IPA Untuk Meningkatkan Keterampilan Proses Sains 在科学学习中应用实验法提高科学过程技能

Lencana: Jurnal Inovasi Ilmu Pendidikan Pub Date : 2024-07-17 DOI: 10.55606/lencana.v2i4.4036

Toni Abdulah Noor, Rizki Hadiwijaya Julkarnaen, Winarti Dwi Febriani

{"title":"Penerapan Metode Eksperimen Dalam Pembelajaran IPA Untuk Meningkatkan Keterampilan Proses Sains","authors":"Toni Abdulah Noor, Rizki Hadiwijaya Julkarnaen, Winarti Dwi Febriani","doi":"10.55606/lencana.v2i4.4036","DOIUrl":"https://doi.org/10.55606/lencana.v2i4.4036","url":null,"abstract":"This research aims to improve students' science process skills using experimental methods. This research method is classroom action research (PTK). Kemmis and Mc Taggart PTK model. This research was carried out in 2 cycles consisting of planning, implementation, observation and reflection. Learning implementation plan sheet, educator and student observation sheet. For science process skills using tests and documentation. The population in this study were all class V students at Pasircuri Elementary School, Tasikmalaya Regency, totaling 17 people. The average score for Pre-action Science learning was (48.2), cycle I (64.1) and cycle II (85.2). The pre-action science process skills of 3 students (15%) were completed and 14 students (85%) were incomplete with an average of 48.2. As a result of improving science process skills in cycle I, there were 11 students (64%) who had completed it and 6 students (36%) who had not completed it with an average of 64.1. In cycle II there were 14 students (82%) who completed and 3 students (18%) who did not complete with an average of 85.25. Thus there is an increase with each cycle (65%) with experimental methods to improve students' science process skills.","PeriodicalId":275343,"journal":{"name":"Lencana: Jurnal Inovasi Ilmu Pendidikan","volume":" 11","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141830673","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

Pengaruh Lingkungan Kerja dan Motivasi Kerja Terhadap Kinerja Karyawan Pada PT. HM Sampoerna TBK Di DKI Jakarta 工作环境和工作动机对雅加达 DKI PT HM Sampoerna TBK 公司员工绩效的影响

Lencana: Jurnal Inovasi Ilmu Pendidikan Pub Date : 2024-07-17 DOI: 10.55606/lencana.v2i4.4035

Mustika Baharsyah

引用次数: 0

Pengaruh Model Pembelajaran TGT (Team Game Tournament) terhadap Aktivitas Pembelajaran Peserta didik di Sekolah Dasar TGT（团队游戏竞赛）学习模式对小学学生学习活动的影响

Lencana: Jurnal Inovasi Ilmu Pendidikan Pub Date : 2024-05-16 DOI: 10.55606/lencana.v2i3.3690

Andre Frayoga

引用次数: 0

Teknik Genogram Terhadap Keputusan Karir Mahasiswa Prodi Bimbingan Konseling Islam 关于伊斯兰辅导学习课程学生职业决定的基因图技术

Lencana: Jurnal Inovasi Ilmu Pendidikan Pub Date : 2024-04-08 DOI: 10.55606/lencana.v2i2.3653

Teknik Genogram, Terhadap Keputusan, Karir Mahasiswa, Prodi Bimbingan, Konseling Islam, Nurul Faizah, Andi Nurindah, Sari Pendidikan, Agama Islam, Iain Parepare

{"title":"Teknik Genogram Terhadap Keputusan Karir Mahasiswa Prodi Bimbingan Konseling Islam","authors":"Teknik Genogram, Terhadap Keputusan, Karir Mahasiswa, Prodi Bimbingan, Konseling Islam, Nurul Faizah, Andi Nurindah, Sari Pendidikan, Agama Islam, Iain Parepare","doi":"10.55606/lencana.v2i2.3653","DOIUrl":"https://doi.org/10.55606/lencana.v2i2.3653","url":null,"abstract":"The purpose of this study (1) to find out the description of the implementation of the genogram technique on the career decisions of students in Prodi BPI IAIN Bone(2) to find out the description of the career decisions of students at Prodi BPI IAIN Bone(3) to test whether the use of the genogram technique can improve the career decisions of class students at prodi BPI IAIN Bone. This research approach is a quantitative approach using a quasi experimental design with a Pretest-Posttest Control Group Design research design, on 20 samples. Data collection techniques, namely: the scale of career decisions, observation, and interviews. Data analysis used descriptive analysis of non-parametric Wilcoxon signed ranks test. Research results are (1) The description of the implementation of the genogram technique on career decisions before the administration of the genogram technique is in the low category and after the use of the genogram technique is in the high category Prodi BPI IAIN BoneCity (2) The implementation of the career decisions of students in Prodi BPI IAIN Bone increases after the use of the genogram technique . (3) The use of genogram techniques can improve student career decisions in Prodi BPI IAIN Bone.","PeriodicalId":275343,"journal":{"name":"Lencana: Jurnal Inovasi Ilmu Pendidikan","volume":"62 12","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140730192","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

Peran Guru Dalam Prestasi Belajar Matematika Siswa Kelas IV MIN 1 Kota Sidikalang Kabupaten Dairi 教师在 Dairi 地区 MIN 1 Kota Sidikalang 四年级学生数学学习成绩中的作用

Lencana: Jurnal Inovasi Ilmu Pendidikan Pub Date : 2024-02-29 DOI: 10.55606/lencana.v2i2.3554

Dhita Rahmah Mogia Lingga, Rustam Rustam, Lailatun Nur Kamalia Siregar

{"title":"Peran Guru Dalam Prestasi Belajar Matematika Siswa Kelas IV MIN 1 Kota Sidikalang Kabupaten Dairi","authors":"Dhita Rahmah Mogia Lingga, Rustam Rustam, Lailatun Nur Kamalia Siregar","doi":"10.55606/lencana.v2i2.3554","DOIUrl":"https://doi.org/10.55606/lencana.v2i2.3554","url":null,"abstract":"This research aims to find out: (1) What is the mathematics learning achievement of class IV MIN 1 Dairi students, (2) What is the teacher's role in the mathematics learning achievement of class IV MIN 1 Dairi students, (3) Why teachers have an important role in students' mathematics learning achievement class IV MIN 1 Dairi. This research uses qualitative research methods in the form of written or oral data from related people. The subjects of this research were the homeroom teachers of class IV C and students of class IV C. In the data collection process this research used three natural methods, namely: observation, interviews and documentation. The data analysis technique is carried out by: data collection, data reduction, data presentation and drawing conclusions. The research results reveal that (1) Learning achievement is the level of humanity possessed by students in accepting, rejecting and assessing information obtained in the teaching and learning process. Learning achievement is a real skill that can be measured by knowledge, attitudes and skills as an active interaction between learning and learning objects during the teaching and learning process to achieve learning outcomes or goals. (2) Teachers must position themselves actively and position themselves as professionals, in accordance with the demands of a developing society and the demands of science and technology that are global. Teachers have the responsibility to bring students to achieve their desired goals. (3) Teachers need to understand the principles of learning because each individual has different conditions. Good student conditions will facilitate the learning process in class. So teachers must arouse readiness, motivate, provide goals, perceptions, understand individual differences, carry out transfers, arouse cognitive and affective skills, arouse students' psychomotor skills, and carry out evaluations to facilitate learning and provide benefits to what has been learned in learning. \u0000 ","PeriodicalId":275343,"journal":{"name":"Lencana: Jurnal Inovasi Ilmu Pendidikan","volume":"26 10","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140409134","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