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Abstract. The problem for small businesses of mocaf-based products is drying. Thus, a dryer is needed which will be attempted through an apprenticeship program. Another problem is the need to expand the type of business. Through the diversification of cassava products, it produces mocaf noodles which can be sold at higher prices, thereby increasing income and improving people's welfare. The aim of PkM is to increase and maintain production continuity, as well as increase profits through the creation of derivative products. The target audience is people who are already engaged in the mocaf flour business and small culinary entrepreneurs. The training method is in the form of tutorials and technical training by integrating Islamic values into it. Based on the results of the apprenticeship, small ovens can be made by themselves. However, the production of large ovens cannot be completed considering there is still a shortage of funds. The manufacture and marketing of noodles have been occupied by several small culinary entrepreneurs and sold to meatball traders, as well as sold to consumers who have been customers before. The conclusion is that in order to increase mocaf flour production, it is necessary to make a good drying oven. The PkM team was able to build only 75% of the drying ovens, so more assistance and funding was needed. From the perspective of increasing mocaf-derived products, mocaf noodles are a profitable option, and giving rise to many new entrepreneurs.

PKM is aimed at cassava farmers and the village community of Rende. The role of farmers and businesses processed foodis very much needed considering the economic condition has decreased since the Covid-19, meanwhile government changed the direction of development by prioritizing economic. Farmers complain that it is difficult to sell until difficult to improve their welfare. The purpose of PKM so that the harvest can be sold in product, in the form of mocaf flour with the intention that it is not difficult to sell and the price is higher. The target audience is those who need and are willing to be fostered in the business, goal ultimateis the establishment of sustainable business. The method of activity is tutorials and training. Based on the results of PKM assistance, there are 7 participants who are serious about doing business through partnerships and marketed, so that the harvest is utilized and sold because Mocaf can last 1 year. The price of cassava hasn’t increased because it’s still from their own plantations and the amount of production is limited. Marketing has been done online, but has not been able to meet demand due to production constraints PKM ini ditujukan pada petani singkong dan masyarakat desa RendeBandung Barat. Peran petani dan pelaku usaha makanan olahan sangat dibutuhkan mengingat kondisi perekonomian desa Rende – mengalami penurunan semenjak mewabahnya Covid-19, sementara itu pemerintah daerah mengubah arah pembangunan dengan memprioritaskan recovery perekonomian. Petani mengeluhkan sulitnya menjual hasil panen, tengkulak hanya membeli sebagian dengan harga rendah sehingga sisa panen tidak termanfaatkan, kemudian dibuat gaplek sebagai pakan ternak berharga murah. Akibatnya petani sulit meningkatkan kesejahteraannya. Tujuan PKM ini agar hasil panen dapat dijual dalam bentuk olahan, berupa tepung mocaf dengan maksud agar tidak sulit dijual dan harganya lebih tinggi. Khalayak sasaran adalah yang membutuhkan dan bersedia dibina dalam bisnis mocaf, tujuan akhirnya adalah terbentuknya usaha mocaf bekesinambungan. Metode kegiatannya tutorial dan pelatihan, tutorial pemasaran dan menyisipkan kewirausahaan islami. Berdasarkan hasil pendampingan PKM menunjukkan bahwa terdapat 7 peserta yang serius melakukan bisnis melalui kemitraan dan dipasarkan secara online, sehingga hasil panen termanfaatkan dan terjual karena mocaf dapat bertahan 1 tahun. Harga singkong belum meningkat karena masih dari kebun milik sendiri dan jumlah produksi terbatas. Pemasaran sudah dilakukan secara online, namun belum mampu memenuhi permintaan karena terkendala produksi

Betle leaf (Piper betle L.) essential oil and catechu nut (Areca catechu L.) extracts have been known to be able to inhibit biofilm formation of S. mutans. This research aimed to characterize the chemical compounds of betle leaf esssential oil, screen the phytochemicals in catechu nut ethanol extract, and assess the inhibitory potential of betle and catechu in chewy candy on biofilm formation by S. mutans. The experiment included preparation of extracts and chemical characterization of the raw materials, formulation of chewy candy, measurement of biofilm inhibition, and sensory evaluation of the candy. In vitro examination for inhibitory potency of betle and catechu chewy candy against biofilm formation S. mutans ATCC 31987 was performed in adhesion phase (4 hours) and active accumulation phase (18 hours). Antibacterial assay was performed in BHI broth media on microplate 96 wells. Crystal violet 0.5% was used to stain the biofilm and Optical Density (OD) was measured at λ 450 nm. The GC-MS analysis detected 32 compounds in the essential oil of betle leaf. The Betle leaf essential oil contained chavicol acetate, isoeugenol, chavibetol acetate, chavicol, and allylcatechol 3.4-diacetate, while catechu nut ethanol extract contained flavonoids and tannins. The components were possibly the inhibitory agents of S. mutans biofilm formation. Chewy candy containing 0.8% betle leaf essential oil and 2.3% catechu nut extract had effective inhibitory potential for S. mutans biofilm formation. Inhibition during adhesion phase was 74.5±0.7%, while that for accumulation phase was 60.8±1.8%. Sensory analysis suggests that the candy was slightly liked by the panelists (5±2).

Tujuan penelitian ini adalah untuk mengetahui pengaruh teknik katarsis terhadap penurunan intensitas perilaku agresi siswa kelas IX di SMP Negeri 15 Bogor. Penelitian dilaksanakan di SMP Negeri 15 Bogor pada bulan September- November 2013. Metode yang digunakan dalam penelitian ini adalah Pre-eksperimen Design dengan desain eksperimen one-group pretest-posttest design. One-group pretest-posttest design yaitu eksperimen yang dilaksanakan dengan menggunakan satu kelompok penelitian dengan melihat hasil pre dan post-test. Subjek penelitian ini adalah siswa kelas IX. Jumlah populasi sebesar 245 siswa dan sampel yang digunakan dalam penelitian adalah 8 siswa. Pengukuran penurunan intensitas perilaku agresi siswa sebelum dan sesudah pemberian treatment katarsis dilakukan dengan pemberian instrumen perilaku agresi. Instrumen ini berbentuk kuesioner tertutup dengan model skala Likert. Uji coba instrumen dilakukan terhadap 68 rersponden untuk mengetahui validitas dan reliabilitas instrumen. Hasil perhitungan validitas menyatakan 60 butir item valid. Sementara itu, hasil perhitungan reliabilitas yang diperoleh berdasarkan perhitungan rumus alpha (α) sebesar 0.954. Teknik analisa data yang digunakan adalah Wilcoxon Match Pairs Test. Hasil pengujian hipotesis menunjukkan bahwa diperoleh nilai asymp. Sig = 0,012 < nilai Signifikansi α (0,05). Hal ini menunjukkan bahwa Ho ditolak dan H1 diterima. Kesimpulan dari penelitian ini bahwa terdapat penurunan intensitas perilaku agresi siswa secara signifikan pada siswa kelas IX di SMP Negeri 15 Bogor.

Umami is one of the basic taste produced by monosodium glutamate (MSG). Generally, commercial MSG products did not specify the amount of a certain dose to produce palatable food. This problem could lead to uncontrolled and excessive use of MSG by consumers. The aim of this study was to determine the values for the detection and preference threshold of umami taste from commercial MSG products at different salt level. The detection threshold was determined using R-index method in salt solutions. The preference threshold was determined by using hedonic rating in food model. A food model selected in this case is spinach soup that is commonly consumed by Indonesian. The salt concentrations for detection and preference threshold experiment were 0.42 and 0.30 g/100 mL. Umami taste preference threshold value using Fechner’s psychophysic equation for 0.30 g/100 mL salt concentration is 0.25 g MSG/100 mL, while for 0.42 g/100 mL salt concentration, the umami taste preference threshold value is 0.06 g MSG/100 mL. Detection threshold value using R-index method for 0.30 g/100 mL salt concentration is 0.05 g MSG/100 mL, while for 0.42 g/100 mL salt concentration is 0.02 g MSG/100 mL. Different salt concentrations leads to differences in the values of threshold preferences and detection threshold of the umami taste of MSG. Increasing salt concentration tends to decrease the detection and preference threshold of umami taste from MSG. This research results could be used as the basic information in food product formulation such as seasoning and condiment using mixtures of salt and MSG.

Tujuan penelitian ini adalah untuk melihat pengaruh penggunaan media audiovisual dalam bimbingan klasikal terhadap pemahaman siswa kelas VII SMP Bina Insani Tangerang mengenai pacaran yang sehat. Sampel penelitian ini menggunakan satu kelas yaitu kelas VII – 4 dengan jumlah responden 44 orang siswa. Pengambilan sampel menggunakan teknik purposive sampling. Metode yang digunakan adalah metode pra-eksperimen, dengan desain One-Group Pre test-Post test Design. Instrumen yang digunakan dalam penelitian ini terhadap 44 responden berbentuk multiple choice yang terdiri dari 25 butir soal adalah olahan uji validitas dan reliabilitas. Teknik analisa data yang digunakan adalah uji perbedaan dengan Wilcoxon Match Pair Test dengan taraf signifikan 5%. Karena sampel penelitian ≥ 25, maka digunakan rumus z untuk menghitung perbedaan. Hasil perhitungan uji hipotesis dengan uji z diperoleh zhitung sebesar 7,82175. Karena z hitung = 7,82175 > z tabel = 1,645, maka dapat disimpulkan bahwa Ho ditolak dan H1 diterima. Hasil penelitian menunjukkan bahwa media audio visual dalam layanan bimbingan klasikal berpengaruh positif signifikan terhadap pemahaman siswa kelas VII – 4 SMP Bina Insani Tangerang mengenai pacaran yang sehat.

The idea of water interaction with chemicals in the food dry matter or solid was inspired from gas interaction with surface active chemicals, almost a hundred years ago, such as association of gases with active carbon. However, until now the mechanisms and consequences of water molecule associated with chemicals in food solid is still in debate among the food scientists. The concept of water interaction or association with chemicals in the food solid or dry matter was initially introduced as water activity (aw), then in the terminology of “Bound Water”. Water activity concept was further developed by Labuza in 1960s. The concept or idea of glass transition temperature (Tg) from Polymers Science discipline was applied to foods in decade of 1980 by Slade & Levine, who denied or negated the earlier concepts of bound water and water activity. In glass transition concept of food products, water functions as a plasticizer related to the textural properties and safety of the products. Knowledge of structure and behaviours of water molecule is required to understand how water interacts or associates with chemicals in food solid. The unique nature of water molecule is a tetrahedral structure with 4 polar angles, which behaves strongly binding or being bound by polar or ionic chemicals in food solid. A number of physicochemical forces act how water molecules interact in complex ways with chemicals in food solid, and the interaction among water molecules in foods. Both types of water interaction lead to the consept of three fractions of bound water as well as to the varities of food characteristics, including preservability and food qualities, either appraisable or unacceptable by consummers. Relationship analyses among various parameter data of associated water in foods such as aw, Me, Tg, and enriched by NMR data, specific weight and specific heat of bound water, indicated that among the different concepts of water interaction in foods were complementary each other and also supported the presence of the three fractions of bound water.

The objective of this research was to determine the shelf-life of commercial soft and hard dough biscuits packed in metallized plastics by using a critical moisture content approach. The critical moisture contents, which were reached when the biscuits started to loss their crispiness and firmness, were 0,064 g H2O/g dried solid for soft dough biscuit and 0.069 g H2O/g dried solid for hard dough biscuit. The soft dough biscuits stored at 30oC and relative humidity of 75% had shelf life of 17.4 months, while that of hard dough biscuit at the same storage condition had shelf life of 16.5 months.

Moisture sorption isotherm of food powder products is pertinent in processing and stability of food. Food model consisted of tapioca starch, casein, palm oil and sucrose. The moisture sorption isotherm curves of the food model, tapioca starch and casein were sigmoid indicating the typical shape of amorphous product, while the water sorption isotherm of sucrose was a broken-line curve showing typical shape of crystalline material. The Guggenheim – Anderson-de Boer (GAB) model was the best model to predict sigmoid sorption isotherm curve (tapioca starch, casein and food model) at the whole range of experimental aw (0.07 – 0.97) while the Braunauer Emnet Teller (BET) model only fitted for aw up to 0.6. The Water binding capacity of tapioca at monolayer (Mm) was higher than casein and food model but the coefficient of adsorption energy (C) was lower than that of casein. Addition of oil at the food model decreased the water binding capacity at monolayer. The Grover model was more suitable than Ross model to predict the water sorption isotherm curve of food model from its composition.

This research was aimer/ to study the extend of non enzymatic browning reaction in food models containing the mixture of tapioca starch, casein, sucrose and oh at different moisture contents (2.55%, 5.26%, 7.54%, 15.20%. 15.93% and 23.99%) and storage temperatures (30, 55 and 700C). The non-enzymatic browning reaction was detected from brown color intensity measured by spechtrophotometer and colorimetric methods. The non-enzymatic browning reaction or food model follow pseudo-zero order reaction, suggesting that browning reaction occurred at moisture content above monolayer zone. T-Tg (T storage - Tg prediction) and reaction rate constant (k) plots showed that browning reaction occurred at temperature around glass transition and increased significantly at 150 above Tg of casein. Tapioca starch in the food model was under glassy condition. The mobility of substrate increased and diffused at amorphous matrix.

Propolis has the potential to be widely used in the food industry due to its biological activities that are beneficial for human health, including as an antioxidant. The objectives of this research were to produce encapsulated propolis extract powders (EPEP) in optimum formula using a combination of coating materials (maltodextrin and basil seed gum (BSG)) by spray drying technique, and determining the physicochemical characteristics of the optimum EPEP. The independent variables used for optimization were 1–10 g of liquid propolis extract (factor 1) and 0–0.5 g of dried crude BSG (factor 2). Maltodextrin (10 g) and aquades (100 ml) were set as fixed variables. The optimization used response surface methodology (RSM). The responses studied were moisture content, solubility, and total phenolic content (TPC). Based on the overall response, the optimum formula resulting from RSM was 10 g of liquid propolis extract and 0.5 g of dried crude BSG with a desirability value of 0.734. The optimum EPEP had a moisture content of 3.82%, solubility of 96.13%, and TPC of 901.84 mg gallic acid equivalent (GAE)/kg sample, water activity value of 0.41, hygroscopicity value of 16.82%, and fat content of 4.61%. The results of the antioxidant activity of the optimum product by 2.2-diphenyl-1-picrylhydrazyl (DPPH) assay had an inhibition percentage of 17.61% at a concentration of 5000 µg/ml and antioxidant capacity of 2091 mg ascorbic acid equivalent (AAE)/kg sample. The antioxidant activity of the optimum product by ferric reducing antioxidant power (FRAP) assay gave an antioxidant capacity of 2394 µmol AAE/kg sample. The optimum EPEP morphologically showed agglomerated particles.

Jack bean is one of the alternative protein sources, with a protein content of 27.4% on a dry basis. The production of jack beans in Indonesia reached 12 tons/ha, with an average of 7 tons/ha. The utilization of jack bean for food was not optimal because it contained cyanide acid (HCN). For optimal utilization, jack bean must be transformed into low-HCN jack bean flour. HCN levels could be reduced to safe limits through food processing, namely by soaking and thermal treatment. The purpose of this research was to study the effect of jack bean pretreatment (no soaking, water soaking, or NaHCO3 soaking) followed by heat treatment (boiling or roasting) on HCN levels, proximate content, and physical characteristics of jack bean flour. Peeled jack bean is given a soaking treatment (without soaking, soaked in water for 24 hours, and soaked for 24 hours in NaHCO3 1%), followed by boiling for 60 minutes or roasting for 30 minutes, then dried and ground. The jack bean flours is analyzed for HCN content, water content, ash content, fat content, protein content, and carbohydrate content, as well as the degree of whiteness and aw.. This study showed that soaking treatment for 24 hours followed by boiling for 1 hour could reduce HCN levels to 4 mg/Kg, but roasting treatment could increase HCN levels in jack bean flour compared to the control. Pretreatment had a significant effect on water content, ash content, and fat content, while protein and carbohydrate levels had no significant effect. There was no difference in the degree of whiteness except for the roasting treatment, while the water activity decreased significantly in the range of 0.2-0.5 and lower than without treatment

This research aimed to develop an interactive Android e-book using Augmented Reality (AR) to enhance student learning outcomes of Green Business courses. The e-book included both offline and online resources and utilized AR to provide 3D visuals for a more engaging learning experience. The method used was Research and Development (R&D) with the Plomp Model. This model consists of five stages namely Preliminary Investigation ; Design ; Realization / Construction ; Test, Evaluation and Revision ; and Implementation. The data analysis technique is an Effectiveness Test using SmartPLS4 software. The results showed that the Green Business e-book effectively improved students' learning outcomes. This research indicates that visually-based e-books can be an effective tool for enhancing student learning outcomes. Educational institutions should consider developing more digital learning materials, especially those related to topics such as Green Business.

A small leakage in the primary circuit of a nuclear power plant reactor may trigger the occurrence of countercurrent flow which probably develops into a flooding regime followed by the zero penetration caused core cooling failure. During extensive studies in the flooding phenomena in the PWR hot leg, the geometry effects have been widely investigated. The present study investigates the effects of I/D ratios of the riser on the interfacial fluctuations during the counter-current flow on a 1/30 scaled down PWR hot leg geometry. Here, the liquid film fluctuations were acquired by using parallel wire array probes on the basis of a conductance concept. Three I/D ratios which were varied consisted 1.9 (R1), 3.9 (R2) and 8.3 (R3). The obtained data were analyzed on the basis of both time and frequency domains. From the PDF the flooding regime obtains multimodal distributions, while the PSD approaches lower frequencies with higher magnitudes corresponding to either the occurrence of water blockage or slugs. Keywords: I/D ratio, water level fluctuation, counter-current flow, PWR hot leg, parallel wire array probe, stochastic analysis.

The occurrence of flood disasters is an annual unavoidable event in the Mejobo District, Kudus Regency. This study aims to map the vulnerable areas to floods in the Mejobo District using spatial modelling. The parameters used to determine the vulnerability areas include soil type, elevation, population density, river buffer, rainfall, and land use. The research location is situated in the Mejobo District. The research method employed is the models and multicriteria decision-making (MCDM) techniques, with the assistance of ArcGIS software for data processing and analysis. The research findings yield a final map depicting flood vulnerability, which indicates the distribution of flood-prone areas. Areas with a high level of flood vulnerability are dispersed across agricultural fields and areas adjacent to rivers, covering an area of 1,770 hectares. Meanwhile, areas with a moderate level of vulnerability are predominantly distributed in residential areas, covering an area of 1,907 hectares.

Chia and basil seeds are a plant-based source that possess unique characteristic, including the ability to form a gel when hydrated due to polysaccharide layer on outer seeds can absorb water This property can be applied to food products that may easily suffer texture damage such as yogurt. Therefore, further research is needed to determine the potential of chia and basil seeds as a hydrocolloid source that can affect yogurt characteristics and total lactic acid bacteria (LAB). Chia and basil seeds in this study were each processed into two treatments: flour and hydration of whole seeds (1:30). Each treatment was added to yogurt formulation with concentration: 0, 1, 2, and 3% (w/v), then evaluated by preference test to determine selected formulation. Two formulations that were organoleptically preferred by panelists were yogurt with hydrated chia 2% and hydrated basil 3% according to hedonic rating test. The selected formulations were proximate content analysis, syneresis, viscosity, and total LAB. The addition of chia and basil seeds into yoghurt had significant effects on syneresis and viscosity at a significance level of 5%. The syneresis of yogurt with hydrated chia 2% was 1.37±0.21% while the syneresis of yogurt with hydrated basil 3% was 0.58±0.05% which was lower than control 2.44±0.24%. Viscosity of yogurt with hydrated chia 2% was 3808.33±38.19 cP and yogurt with hydrated basil 3% was 4175.00±25.00 cP, which was higher than control 3116.67±28.87 cP. Total LAB in chia yogurt reaching 1.1×109 CFU/g and basil yogurt reaching 1.2×109 CFU/g was higher than control 8.7×107 CFU/g. Overall, the addition of chia and basil seeds improved the quality of yogurt.

White tea is a plant-derived product from Camellia sinensis L, which is processed without enzymatic oxidation and fermentation. The high identity traits (HITS) is a sensory evaluation method that identifies dominant attributes using five attributes to describe each sample. The sensory evaluation research on white tea uses the HITS method with an environmental approach aimed at identifying dominant attributes of white tea using both trained and untrained panelists, as well as at determining the intensity of these dominant attributes using an environmental approach with both trained and untrained panelists. The materials used were five samples of Gamboeng white tea, Heizl, Dandang, Pucuk, and Ennie1. The HITS method with trained panelists successfully identified dominant attributes as follows: yellow-brown brew color, rose aroma, rose flavor, astringent aftertaste, and light mouthfeel. Meanwhile, the experiment using untrained panelists showed dominant attributes as follows: yellow-brown brew color, jasmine aroma, jasmine flavor, astringent aftertaste, and light mouthfeel. The HITS method with an immersive approach for both trained and untrained panelists had an impact on increasing the intensity of aroma, flavor, and mouthfeel while decreasing the intensity of aftertaste.

DurroTalk, a chatbot for new student admissions at Pondok Pesantren Durrotu Ahlissunnah Waljamaah, Semarang, integrates a hybrid model with Recurrent Neural Network (RNN) and Decision Tree. RNN, the base model, employs Natural Language Processing (NLP) to understand sentence structure and context, overcoming vanishing gradient through LSTM layers. The Decision Tree normalizes words, addressing slang and synonyms. The hybrid model boosts chatbot accuracy by 9%, reaching 77% from the initial 68%. This research signifies progress in integrating artificial intelligence into traditional education, showcasing a chatbot adept at handling non-standard language. Decision Tree integration enhances overall performance, making the chatbot proficient in understanding user inputs and generating contextually relevant responses. This study exemplifies the potential of AI, particularly chatbot technology, in modernizing educational processes at traditional institutions.

Objective: This study aims to map the distribution of the Aspartate 614 to Glycine (Asp614Gly) mutation in the spike protein of the Severe Acute Respiratory Syndrome Coronavirus 2 (SARS-CoV-2) circulating in West Sumatra, to understand the extent of its spread within the local population. Methods: RNA samples were taken from 98 confirmed COVID-19 cases across various area in West Sumatra. Genetic amplification and next-generation sequencing (NGS) were performed to identify the presence of the Asp614Gly mutation. The frequency of mutations was analyzed using bioinformatics software. Results: Out of the 98 samples analyzed, approximately 97% exhibited the Asp614Gly mutation. The geographic distribution of this mutation showed significant variation among the districts of West Sumatra, with the highest prevalence in urban areas. Conclusion: These findings indicate that the Asp614Gly mutation is highly prevalent in West Sumatra. Associated with increased virus transmissibility, this mutation dominates the circulating virus strains in the region, highlighting the need for ongoing genetic surveillance to guide public health interventions and vaccination strategies.

Ready-to-drink tea (RTD) is packaged tea that is widely available in supermarkets, one form of which is less sugar tea. Less sugar tea RTD had low sugar claims, ready to serve-consume, and was also consumed with various complementary foods. The combination of less-sugar tea RTD with complementary foods will produce sensory properties if consumed simultaneously, as called food pairing. This study aimed to identify the characteristics of sensory, emotional, and need-state attributes of the combination of less sugar tea RTD and its complementary food. This research was conducted by initial panelist screening, Focus Group Discussion (FGD) to determine sensory attributes, emotions, and need-state, sensory testing conducted by Home Used Test (HUT). The responses obtained were processed using XLSTAT Software and produced a sensory profile, emotions, and needstate food pairing less sugar tea RTD. The results showed that consumers like less sugar tea RTD paired with cassava chips snacks, with sensory attributes i.e., floral aroma, roasted aroma, tea flavor, sweet, astringent, roasted beef aroma, cassava flavor, crunchy, umami, oily mouthfeel, salty aftertaste, and bitter. It’s close to the ideal pairing based on CATA results. This pairing also produces positive emotions (satisfied, adventurous, and energetic) for consumers. While less sugar tea RTD and crackers side dish is dominated by attributes of floral aroma, roasted aroma, tea flavor, sweet, astringent, milky aroma, cheese flavor, crunchy, salty, creamy mouthfeel, salty aftertaste, and bitter aftertaste. Flat, bored, and disappointed as negative emotions arise when consuming less sugar tea with biscuits and crackers. The pair less sugar tea RTD - cassava chips is considered to have overall flavor complexity that produces good harmony compared to other pairs. It’s the best pair according to consumer panelists

This study aimed to examine how the head of MI Ma'arif Kedawung, uses his leadership style to improve the effectiveness of teacher performance. The achievement of quality education goals is highly dependent on teacher performance. Field studies with other qualitative methods were used to compile this research. In-depth interviews, participant observation, and document analysis were used to collect this data. This study's subjects were the madrasah's head and two educators of MI Ma'arif Kedawung. Our purpose in conducting this research is to gain insight into how the leadership style of madrasah heads builds a conducive environment that supports the formation of quality human resources in the world. The research results on the leadership style of the head of the madrasah influence the performance of teachers in MI Ma'arif Kedawung. The results of this study show democratic leadership styles have a positive impact on encouraging teacher performance in MI Ma'arif Kedawung. Support in effective communication, coaching and professional development, motivation, and problem-solving also play a vital role in improving human resources, namely teachers and staff.

Ekonomi sirkular atau ekonomi yang berkelanjutan menjadi salah satu pilar dalam visi Indonesia untuk tahun 2045. Diseminasi ekonomi sirkular kepada msayarakat perlu dilakukan secara massif dan intensif ke berbagai sektor. Namun demikian, kegiatan atapun pembelajaran yang berkaitan dengan ekonomi sirkular bagi anak usia sekolah dasar belum banyak dilakukan. Sehingga kegiatan ini bertujuan untuk memberikan edukasi kepada siswa sekolah dasar di SDN Pamarayan 1 melalui praktek composting yang menjadi salah satu bagian dari pemanfaatan sampah organik. Kegiatan pengabdian ini dilakukan di kelas secara klasikal dengan menggunakan pembelajaran interkatif dan praktek sehingga selain adanya pemberian muatan materi tentang pengelolaan sampah juga dilanjutkan dengan praktek pembuatan kompos.

Perkembangan disiplin ilmu serta penerapan layanan program bimbingan dan konseling religius memiliki kesamaan konseptual dasar dengan karakter dan pola aplikatif di lembaga-lembaga pendidikan Islam berbasis pondok pesantren. Tujuan dari penelitian ini adalah untuk memberikan gambaran dan kerangka konseptual dasar mengenai penerapan layanan program bimbingan dan konseling di pesantren berlandaskan nilai-nilai religiusitas. Penelitian ini berbentuk penelitian kualitatif, dengan menggunaka pendekatan penelitian kepustakaan dan analisis isi sebagai teknik analisis data. Hasil yang diperoleh adalah terdapat lima landasan dasar (filosofis, psikologis, empiris, regulatif, sosial-budaya/pengalaman beragama) dan dua domain utama (pengasuhan dan pendidikan) dalam mengintegrasikan nilai-nilai religiusitas ke dalam layanan program bimbingan dan konseling di dalam lingkungan pesantren.

Postharvest processing affects the chemical components and sensory attributes of coffee beans. This study aimed to evaluate the effect of postharvest processing on caffeoylquinic acids and alkaloids (bioactive compounds) and sensory attributes (aroma and taste) of brewed coffee. Coffee beans of Kalosi-Enrekang were processed using three postharvest processing methods (honey, natural, and full-washed), roasted at a medium degree, and brewed with tubruk brewing techniques. Bioactive compounds were analyzed using UPLC-PDA and sensory attributes were analyzed using the Quantitative Descriptive Analysis method. The data were analyzed using single-factor ANOVA and Principal Component Analysis. The research showed that postharvest processing did not affect the bioactive compound of brewed coffee. Postharvest processing affected the aroma and taste attributes of brewed coffee. Natural processing had dominant attributes of fruity, spicy, sweet, and caramelized. Honey processing had dominant attributes of nutty and roasted, while full-washed processing did not have dominant attributes. The result also showed that caffeoylquinic acids and alkaloids did not affect coffee brewed's aroma and taste attributes.

Consumption of honey has increased in recent years. This included trigona honey as a new market that is developing. This research was conducted to (1) identify the consumption patterns for Indonesian honey, and (2) identify the sensory attributes of honey considered ideal by consumers which influence consumer acceptance and satisfaction. There were 2 stages of activity in this study, including a consumption online survey by 225 respondents and a sensory testing of honey samples using the CATA (check-all-that-apply) method involving 64 untrained panelists. Data analysis was carried out using SPSS and XLSTAT 2022 software. There were 4 honey samples used in this study: 2 Apis bee honey samples and 2 trigona honey samples. The study showed that the consumption pattern of Indonesian honey consumers is influenced by the consumers’ age and income. Health benefits, brand awareness, and taste of honey were the important factors in consumer behavior. Apis bee honeys were perceived as the ideal honey by consumers as they were very familiar with the taste. The sweet aroma, sweet aftertaste, caramel flavor, and viscous attributes of Apis bee honey were the attributes that the consumers like. The floral flavor and fruity aroma found in trigona honey were appealing. However, the strong sour aroma, taste, and aftertaste found in trigona honeys decrease the Indonesian consumers liking.

This study aims to find out how the implementation of the teacher's example in the formation of the character of social care and discipline in children aged 5-6 years in TKIB, Pandeglang Regency, to find out the various characteristics of children in TKIB, Pandeglang Regency, and to find out the teacher's obstacles in forming character social care and child discipline. The method used in this research is descriptive qualitative with data collection tools namely observation, interviews, documentation and triangulation, in this study the subjects of the research were children aged 5-6 years. The results of the study show that the implementation of the teacher's example in shaping the character of social care and discipline in children is urgently needed. This can be seen from the way the teacher sets a good example by implementing the character values of social care and discipline in daily learning activities at school. However, there are several obstacles faced by teachers regarding the formation of social care and child discipline characters such as time constraints where teachers do not have much time at school to continue implementing these things. In addition to the time factor, the child's personal circumstances are also one of the obstacles in forming the socially caring and disciplined character of children through the implementation of the teacher's example. So it can be concluded that the implementation of the teacher's example is very influential in shaping the social care and discipline character of children aged 5-6 years in TKIB, Pandeglang Regency, Banten.

TOEFL (Test of English as Foreign Language) training is a necessity for students in Islamic boarding schools, especially for final year students who will take the TOEFL test as one of the requirements for graduation or when entering the world of work. One of the pesantrens that is used as a partner is Pesantren Al-Mashduqie, Kamal, Bangkalan. The main problem faced by the partner is the lack of understanding related to TOEFL so that the TOEFL scores of students in the AlMashduqie Islamic Boarding School are still not in line with the expected target. Therefore, community service activities carried out by the academic community in the English Literature Study Program need to be carried out as a form of practicing the Tri Dharma of Higher Education. The purpose of this activity is to increase the TOEFL score of students in the Al-Mashduqie Islamic Boarding School in Bangkalan Regency. The dedication method used during the training activities are the lecture method, question and answer, and practice working on TOEFL questions in accordance with the material that has been prepared by the presenters. The results of the community service activities show that there is an increase in the TOEFL score of students in Al-Mashduqie Islamic Boarding School environment, Kamal, Bangkalan

The background of this research is to analyze the value of the effect of the Jigsaw Method in class VII learning. The aims of this study were to (1) determine the learning process of Islamic Religious Education and Morals before using the Jigsaw method; (2) Knowing the learning process of Islamic Religious Education and Character after using the Jigsaw method; and (3) Knowing the inhibiting and supporting factors of the learning process of Islamic Religious Education and Morals. The method used in this research is descriptive qualitative. The research subject is the influence of the Jigsaw method in the learning process of Islamic religious education and character. Data analysis results with descriptive qualitative techniques, the results of the research researchers obtained the influence of the Jigsaw method contained in the learning process. The results of the study indicate that there is a relationship between the Jigsaw method, namely: a) Reading: students accept topics and read the material provided to find information; b) Expert or expert group discussion: students who discuss the same topic meet to discuss it in expert groups; c) Group report: experts return to their respective groups and explain their topic to their group members; d) Tests: students take individual tests that contain all topics; e) Group rewards: group scores are calculated. The results of the value analysis of the influence of the Jigsaw Method on Improving the Learning Process of Islamic Religious Education & Morals for Grade VII in the Material of imitating the glory of Allah's Apostle at SMPN 1 Karawang Timur.

Along with the development of technology, the film industry continues to increase, this can be seen from the number of films that appear both in cinemas and tv shows. The Internet Movie Database (IMDb) is a website that provides information about films from around the world, including the people involved in the films. Information contained on IMDB such as actor/actress, director, writer, to the soundtrack used. In addition, IMDb is the most popular and trusted source of information for movies, TV, and other celebrity content. In this case, the researcher will conduct research on the film with what title is the most popular among the public by looking at some of the parameters contained in IMDB such as the number on the rating, score, certificate, and votes obtained from the audience. The data used comes from the Kaggle.com website. The data mining method used is the K-Means clustering method. To find out the optimal cluster value, the Davies Bouldin index is used. The K-Means algorithm will group the data based on the centroid. The parameters used for clustering are runtime, IMDB rating, meta score, number of votes, and gross. The results of the study obtained that the average calculation of the highest attributes was 48.74 and the number of clusters formed was 4 clusters. The results of the evaluation using the confusion matrix obtained an accuracy value of 100%.

kritik diri adalah perasaan menyalahkan diri sendiri karena sesuatu yang tidak mereka terima di kehidupan nyata hingga mengutuk pemikiran serta menimbulkan depresi. Tujuan dilakukan penelitian ini yaitu untuk melihat bagaimana gambaran kritik diri pada mahasiswa S1 Universitas Negeri Jakarta angkatan 2018-2021. Metode yang digunakan dalam penelitian ini adalah metode penelitian kuantitatif deskriptif dengan jenis penelitian survei. Penelitian survei dilakukan terhadap mahasiswa S1 Universitas Negeri Jakarta Angkatan 2018-2021. Teknik pengumpulan data dilakukan dengan menyebarkan angket The Forms Of Self-Criticising/Attacking & Self-Reassuring Scale (FSRCS) yang dikembangkan oleh Gilbert dan sudah di adaptasi, melalui google form. Pengambilan sampel menggunakan metode non-probabilitas dengan Teknik accidental sampling. Hasilnya menunjukkan bahwa gambaran terhadap tiga aspek kritik diri mahasiswa S1 Universitas Negeri Jakarta terhadap 186 responden angkatan 2018-2021 berada dalam kategori sedang yaitu pada aspek inadequate self sebanyak 116 orang atau 62%, aspek reassured self sebanyak 134 orang atau 72% dan aspek hated self sebanyak 154 orang atau 83%. Sedangkan rata-rata skor secara keseluruhan dilihat dari masing-masing aspek 186 mahasiswa S1 Universitas Negeri Jakarta angkatan 2018-2021 berada pada aspek inadequate self dengan skor 23,1 yaitu mahasiswa merasa dirinya tidak memadai ketika menghadapi suatu kegagalan atau kemunduran yang di alaminya. Disarankan untuk penelitian berikutnya perlu dikembangkan variabel atau intervensi moderator yang lain, sehingga nantinya dapat membantu mahasiswa dalam meminimalisir kritik diri yang ada pada dirinya.

Purpose: Flood discharge is a critical component in reducing the impact of flooding in a given location. An analytical technique based on a watershed's morphometric properties is a method for those without a gauge, particularly in small-scale watersheds. Design/methodology/approach: The synthetic unit hydrograph (HSS) approach is used in this study to analyze flood output. This study was conducted in the Akelaka watershed, a sub-watershed of Tayawi. This analysis relies on spatial and attributes data. A spatial study of watershed morphometric properties was obtained by integrating digital elevation model (DEM) data into geographic information system-based applications (GIS). Meanwhile, using rainfall data from 2019 to 2021, a statistical approach is used to calculate the design rainfall intensity, which is then used as an input variable in the HSS analysis. Findings: The findings of hydrographic analysis using Nakayasu HSS demonstrate that the peak flood time (Tp) is 2.8 hours with a maximum flood discharge (Qp) of 56.636 m3/s, 76, 987 m3/s, 88,091 m3/s, and 101,279 m3/s for return periods of two years, five years, ten years, and 25 years. Paper type: Research paper

Susu banyak digunakan untuk memberikan rasa milky dan kestabilan buih pada minuman kopi seperti cappuccino dan latte. Karakteristik buih susu pada lapisan atas minuman kopi akan menentukan kualitas keseluruhan suatu produk. Penstabil berperan penting pada stabilitas buih dan tekstur produk akhir yang dihasilkan. Penelitian ini bertujuan untuk mendapatkan formula susu skim sebagian rekombinasi yang disukai oleh konsumen dan meningkatkan daya buih formula terpilih dengan penambahan penstabil microcrystalline cellulose (MCC) atau xanthan gum (XG). Konsentrasi xanthan gum yang digunakan adalah 0,10%, 0,15%, 0,20% dan konsenstrasi microcrystalline cellulose yang digunakan adalah 0,08%, 0,10%, 0,12%. Formula yang disukai oleh konsumen adalah formula dengan kadar laktosa 1,60%. Formula dengan penambahan microcrystalline cellulose tidak berbeda nyata dibandingkan dengan kontrol pada volume buih dan foam volume stability index (FVSI). Penambahan xanthan gum memberikan pengaruh nyata pada volume buih dan FVSI. Konsentrasi terbaik xanthan gum adalah 0,10% dengan suhu frothing 60 °C dan biaya formula Rp. 6.176,00 per Kg. Penambahan xanthan gum secara nyata meningkatkan nilai viskositas dan berdampak nyata pada sifat sensori. Sampel terpilih yang disimpan selama 0-7 hari pada suhu 4 oC memiliki nilai pH, viskositas, warna, volume buih dan FVSI yang tidak berbeda nyata serta sifat sensori (atribut gurih, milky dan asin) yang sama.

Wrestling is a fighting sport that requires strength, especially in the upper body. However, the strength training carried out so far is still conventional and monotonous, while literature studies have provided various other, more modern and effective alternatives for strength training, one of which is the Bulgarian Bag. This study aims to examine the effect of training using Bulgarian Bag on the strength of the upper body of wrestling athletes. Research on Bulgarian Bag itself is still relatively small because Bulgarian Bags themselves are still relatively new. The research method used is an experimental method with a pre-test post-test control group design. The subjects of this study were wrestling athletes in West Bandung Regency with 10 male athletes taken by total sampling from the population. The research instrument used was a dynamic endurance hand grip strength test and a push up test which was given 2 times to the subject. Subjects were divided into two groups, namely the experimental group which was given the Bulgarian Bag exercise and the control group which was given the conventional exercise. T-test using SPSS version 24 was performed as data analysis in this study. The results showed that the Bulgarian Bag exercise had a significant effect on increasing the strength of the upper extremity of wrestling athletes. So it can be concluded that training using Bulgarian Bags can be used as the right choice to increase the strength of the upper body of wrestling athletes. The authors suggest integrating these exercises into a structured strength training program.

Biji selasih kering diketahui mengandung komponen hidrokoloid yaitu xylan dan glukomanan sehingga memiliki kemampuan membentuk gel bila dicampurkan dengan air. Salah satu pengembangan produk pangan yang dapat memanfaatkan biji selasih sebagai hidrokoloid adalah spreadable gel. Istilah spreadable gel merujuk pada produk selai yang sering digunakan sebagai bahan pengisi atau pelapis produk bakery. Perbedaan spreadable gel dengan selai adalah pada ingredient buah yang diganti dengan biji selasih. Penelitian ini dilakukan dengan rancangan D-Optimal Custom Design menggunakan metode Response Surface Methodology (RSM) secara eksperimental di laboratorium. Tujuan penelitian adalah menetapkan formulasi optimum produk spreadable gel yang memiliki nilai sineresis rendah dan dapat diterima oleh panelis. Penelitian ini menggunakan variabel bebas rasio biji selasih kering (g):air (mL) (1:10-1:30), lama perendaman (30-90 menit), penambahan gula (30-50%), rentang pH (4-5), variasi perisa (leci dan jeruk), dan konsentrasi perisa (0,05%; 0,1%; 0,2%). Melalui optimasi diperoleh hasil yaitu spreadable gel biji selasih terbaik dengan formulasi rasio biji selasih kering (g) terhadap air (mL) 1:10, penambahan gula 30%, lama perendaman 48 menit, dan pH 5 dengan penambahan perisa jeruk 0,1% yang menghasilkan nilai viskositas maksimum 24800 cP yaitu mudah dioles pada roti, tingkat sineresis ±3% dan nilai sensori tingkat kesukaan pada angka rerata 6,39 skala suka.

Cassava (Manihot esculenta) can be used as the main source of carbohydrates besides rice. Although cassava has been widely used, the diversification of cassava islimited. Appropriate processing methods are needed so that the nutrition value of cassava can be maintained and safe for consumption. This study aimed to evaluate the nutrition value of frozen cassava fries through proximate, minerals, cyanide content, and trans fatty acids analysis and to assess the physical quality, such as color and texture. The best-frozen cassava fries processing methods obtained were steaming 100°C for 25 minutes and deep frying 180°C for 45 seconds. The results showed that color analysis L (tingkat kecerahan), a* (koordinat kromatisitas), and b* (koordinat kromatisitas), were 70.39±0.98, -2.11±0.72, and 28.06±1.06. The levels of protein, fat, and carbohydrates were 1.14±0.271 g/100g, 12.18±0.017 g/100g, dan 35.80±0.023 g/100g. The levels of Ca, Mg, and Fe were 274.047±7.42 mg/100g, 17.3±0.31 mg/100g, dan 4.59±0.26 mg/100g. The cyanide level decreased to 2.602±0.00 mg/kg from 75.458±0.00 mg/kg. In all frying treatments, trans fatty acids were not detected. In conclusion, frozen cassava fries have potential as a healthy diet component. Keywords: cassava, deep frying, frozen-fried cassava

Rice bran is being fermented using Aspergillus niger in order to increase its usage as a raw material for the catfish diet. This research aims to evaluate the potentials of rice bran fermented with A. niger to replace soybean meal in catfish Clarias sp diet. There were two research stages, first the fermentation test of A. niger on rice bran that used a completely randomized factorial design consisting of 2 factors, namely the dose of A. niger (0, 0.5, 1, 1.5, and 2 g/100 g) and incubation time (0. 24 and 48 hours). Secondly, the substitution test of soybean meal with fermented rice bran on five different of substitution levels (0, 15, 20, 35, and 40%) in the catfish diet. The results showed that the fermentation of A. niger of 2 % with an incubation period of 24 hours in rice bran resulted in the smallest crude fiber and fraction content, and increased protein and amino acid including serine, threonine, alanine, methionine, isoleucine, and lysine. The specific growth rate in the substitution treatment of 0-20% was significantly (P0.05) in the growth performance of catfish in the 0 to 20% substitution treatment. Also, replacing soybean meal with fermented rice bran up to 20% did not have a negative effect on the growth performance of catfish. It was concluded that fermented rice bran could be used as raw material for catfish.

This study aims to develop functional food project learning tools for the food chemistry course. This project learning tools consist of an implementation guide accompanied by a project appraisal rubric. The development of learning tools was based on the Dick and Carey model with three stages: needs analysis, development, and validation. The needs analysis shows an increase in non-communicable diseases in Indonesia and the world. Functional food has not been taught in food chemistry courses and the abundance of local food in Lombok Island with its various functional potency. The development stage involves designing project instructions accompanied by an assessment rubric. Two experts in food chemistry carried out the validation stage of the project learning tools. The instrument used was a questionnaire related to the suitability of the project objectives with the learning outcomes of food chemistry, the clarity of project-based learning syntax, the relevance of project topics to Lombok food, aspects of the language used, and an assessment rubric. The results show that all validated aspects are accepted with a few notes which have been further improved. Thus, the project learning tools can be used for functional food projects in food chemistry courses.

Karakteristik kecap kedelai sangat ditentukan oleh aktivitas mikroorganisme yang terlibat selama fermentasi khususnya pada fermentasi tahap kedua dengan larutan garam. Kedelai merupakan substrat yang tinggi protein, dimana hasil fermentasinya seperti kecap kedelai memiliki rasa yang gurih karena kandungan asam amino bebas dan peptida. Bahan yang dapat meningkatkan pertumbuhan mikroorganisme selama fermentasi seperti ekstrak khamir belum pernah diteliti penggunaannya dalam pembuatan kecap kedelai. Penelitian ini bertujuan mengevaluasi pengaruh penambahan ekstrak khamir pada tahap fermentasi garam terhadap karakteristik kimia moromi kecap kedelai. Moromi adalah hasil fermentasi tahap kedua dan disebut kecap kedelai setengah jadi yang belum dimasak dengan gula dan rempah-rempah untuk menghasilkan kecap asin atau kecap manis. Karakteristik moromi yang diinginkan adalah kadar asam glutamat bebas dan padatan terlarut yang tinggi. Pada penelitian ini koji kering difermentasi dalam larutan garam (1:4= koji:larutan garam) 20% b/v secara spontan. Ekstrak khamir ditambahkan ke dalam larutan garam dengan konsentrasi 0 (M0) sebagai kontrol, 0,05 (M1), 0,15 (M2), dan 0,50 (M3) % b/v. Karakteristik kimia dari moromi dievaluasi pada hari ke- 0, 7, dan kemudian setiap dua minggu sekali hingga hari fermentasi ke-63. Hasil analisis data dengan One-Way ANOVA menunjukkan bahwa karakteristik kimia moromi yang ditambah ekstrak khamir berbeda nyata dengan karakteristik moromi tanpa penambahan ekstrak khamir. Moromi yang ditambah ekstrak khamir 0,50% b/v (M3) memiliki total gula, total asam tertitrasi, dan kadar asam glutamat yang signifikan lebih tinggi dibanding moromi lain (M1 dan M2). Ekstrak khamir dapat dimanfaatkan sebagai nutrisi tambahan bagi mikroorganisme yang berperan dalam proses pembuatan kecap kedelai

Abstrak Penelitian ini dilatarbelakangi oleh kurang efektifnya penggunaan metode yang digunakan dalam proses pembelajaran kalam. Sehingga penting untuk peneliti membahas beberapa hal mengenai: 1) penggunaan metode dialog (muhawaroh) dalam berbicara bahasa Arab di MTs Daarul Ma'arif, 2) kelebihan dan kekurangan penggunaan metode dialog (muhawaroh) dalam berbicara bahasa Arab di MTs Daarul Ma' arif. Penelitian ini menggunakan penelitian kualitatif deskriptif dengan metode pengumpulan data dengan melakukan wawancara, observasi, dan dokumentasi. Setelah data terkumpul, selanjutnya dilakukan analisis data dengan menggunakan Teknik analisi wacana. Adapun tujuan penelitian ini yaitu untuk mengetahui proses pembelajaran dengan menggunakan metode dialog (muhawaroh) dalam keterampilan berbicara pembelajaran Bahasa Arab di MTs Daarul Ma’arif. Hasil penelitian yang diperoleh adalah pembelajaran dengan menggunakan metode dialog muhawaroh lebih efektif dibandingkan dengan metode lainnya. Karena dengan menggunakan metode ini siswa terlihat lebih aktif dan interaktif serta antusias dalam mempelajari apa yang disampaikan.

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Mangoes of Gedong variety (Mangifera indica L. var. gedong) is one of the exported commodities from Indonesia. Half mature mangoes of this type are called gedong mangoes, whereas the full ripe mangoes are called gedong gincu mango. This research aimed to determine the physicochemical charac-teristics, sensory attributes and volatile compounds of the above two mango types. The results showed that gedong mangoes had a lower pH value, less total soluble solid, harder texture, and the skin color had a lower intensity of lightness, redness, and yellowness as compared to gedong gincu mango. The sensory analysis using rate-all-that-apply (RATA) method showed that attributes of color, fibrous, aroma (fruity, caramel, cooked, green, fermented, floral, sweet), taste (sweet, sour), melting, firmness, juiciness and astringency were significantly different between gedong and gedong gincu mango. The overall sensory of gedong gincu mangoes was more preferred by the panelists with the hedonic score of 6.20±0.09 (6= like) while that of gedong mango was 5.37±0.09 (5= slightly like). The sensory profiles of both mangoes were supported by the analysis of their volatile compounds. The gedong mango had predominantly green type of volatiles aroma while the gedong gincu was dominated by the fruity sweet ones. The sensory acceptability of gedong gincu mango was significantly higher rather than that of gedong mango.

Air merupakan material yang sangat dibutuhkan oleh semua makhluk hidup yang ada di bumi, tanpa apa air kehidupan tidak dapat berlangsung dengan sempurna. Akan tetapi ketersediaan air di setiap daerah berbeda-beda antara satu dengan lainnya. Tujuan dari penelitian ini untuk mengetahui bagaimana tipologi dan pemanfaatan sumber daya air di Aceh. Metodologi yang digunakan yaitu library research (penelitian kepustakaan). Hasil yang didapatkan yaitu, Aceh memiliki berbagai tipologi sumber daya air, Pertama, memiliki 14 CAT (Cekungan Air Tanah), ada yang skala kabupaten/Kota, skala lintas kabupaten/kota bahkan skala lintas provinsi. Kedua, memiliki 10 Sungai, 11 WS (Wilayah Sungai), 15 DAS (Daerah Aliran Sungai) dan 7 Danau. Berbagai sumber daya air tersebut yang dimanfaatkan oleh penduduk Aceh berjumlah 5.189.466 jiwa, dengan jumlah kepala rumah tangga (kepala keluarga) 1.231.058 KK, dan tingkat kepadatan penduduk 91 Jiwa/Km², sehingga dapat dipastikan dengan sumber daya air yang sangat melimpah, pasokan air yang dibutuhkan oleh masyarakat akan selalu tercukupi. Terlebih lagi dalam hal pemanfaatan air untuk berbagai keperluan masyarakat, seperti MCK (mandi, cuci, kakus), keperluan ibadah, keperluan pertanian, perkebunan, peternakan, perindustrian, dan berbagai keperluan lainnya dalam rangka menunjang kebutuhan hidup masyarakat yang terdapat di Aceh.

Sweetener as a food additive which gives sweet taste has a different profile from sucrose. Intensity profile and attribute sensation become very useful in developing mixed sweeteners from single sweeteners to create commercial sweeteners having a sucrose-like profile. However, there is only few data of attribute intensity and descriptive profiles of single sweeteners. The aim of this research was to analyze the des-criptive profile of single and mixed sweeteners using quantitative descriptive analysis (QDA), time intensity (TI), and temporal dominance of sensations (TDS) methods. The results of QDA descriptive profile showed that samples of a single sweetener T3 as well as mixed sweetener containing C2 and C5 had the same characteristics as sucrose. The results of TI descriptive profiles showed that the time intensity curves of sweet attribute of a sample of two mixed sweeteners C1 and C2, and a single sweetener T3 were similar to that of sucrose. The results of the descriptive profile using TDS methods generally showed that the do-minant attributes of all samples were sweet, sweet aftertaste, and licorice. Bitter and bitter aftertaste attri-butes were found in single sweetener T7, while mixed sweetener C1 had best sensory characteristics than the others.

Pendidikan nonformal khususnya pendidikan kesetaraan lahir untuk membantu masyarakat yang tidak dapat menikmati pendidikan formal, siswa pendidikan kesetaraan memiliki beberapa permasalahan dari hasil alat ungkap masalah yang dilakukan pada dua lembaga pendidikan kesetaraan paket C diKota Serang, dari 10 item pernyataan terdapat 3 item yang tertingi yaitu permasalahan yang paling tinggi adalah karier dan pekerjaan 84% selanjutnya adalah permasalahan diri pribadi sebesar 35% dan pendidikan dan pelajaran sebesar 38% , Dari hasil alat ungkap masalah diketahui bahwa salah satu permasalahan yang dominan dalam pendidikan kesetaraan paket C di Kota Serang adalah permasalahan karir, dirancanglah program bimbingan karir yang sesuai dengan karakteristik siswa kesetaraan untuk meningkatkan kemauan kerja pada siswa, Kemauan kerja (work volition) ,dari hasil pretest diketahui skor total yang diperoleh adalah 2534 setelah dilaksanakan bimbingan karier terjadi peningkatan sebesar 216 point menjadi 2750 hal ini menunjukan bahawa program bimbingan karir bagi siswa kesetaraan paket C dapat meningkatkan kemauan kerja

OPTIMIZATION OF LEARNING QUALITY BASED ON INDUSTRIAL REVOLUTION 4.0 IN THE VETERINARY MEDICINE PROGRAM OF UNIVERSITAS NUSA CENDANA. Innovation activities carried out aim to find out the main issues that become problems at the Faculty of Veterinary Medicine, University of Nusa Cendana. The method used in determining the main principle is the Urgency, Seriousness, Growth method. Based on this analysis, the most appropriate contemporary issue to be raised is that the optimization of learning based on the industrial revolution 4.0 is not yet optimal within the Faculty of Veterinary Medicine. If the issue is left then the quality of the institution will decrease. Therefore, innovation activities are needed to overcome these issues. There are four innovation activities carried out. The first is the determination of the main issues, the second is to provide assistance for lecturers regarding digitalization of teaching materials, assisted by the quality assurance group of the Faculty of Veterinary Medicine, the third is the preparation of e-learning based learning designs, and the fourth is the collection and preparation of e-learning based learning materials. The result of this activity is the use of digitizing learning in veterinary study programs. This activity has an impact on the development of e-learning learning in veterinary study programs at the University of Nusa Cendana by increasing the participation of lecturers and students in using e-learning at the Faculty of Veterinary Medicine, University of Nusa Cendana. Through this activity, learning is more creative and innovative based on the industrial revolution 4.0.

Penelitian ini diawali dengan kebutuhan masyarakat yang banyak terhadap kebutuhan kemampuan peserta didik memiliki karakter. Beranjak dari masalah di atas SMA Muhammadiyah Cipanas tertarik untuk memenuhi kebutuhan tersebut dengan melaksanakan program implementasi pengembangan keberagamaan peserta didik dengan pembiasaan. Metode penelitian yang digunakan adalah deskriptif partisipatoris. berdasarkan hasil wawancara dan observasi yang dilakukan oleh peneliti di simpulkan bahwa dengan dilaksanakannya pembiasaan di SMA Muhammadiyah Cipanas dapat meningkatkan intensitas peserta didik dan berimplikasi pada meningkatnya karakter yang baik padapeserta didik melalaui kegiatan; Kantin (Kajian Tentang Islam), Metal (Mengkaji Tajwid Al-Quran), Sholat dhuha, Membaca al-Qur’an sebelum memulai pelajaran, Berlatih infaq setiap hari, Shalat dzuhur berjamaah dan IMMA (Intensitas Membaca Menulis al-Qur’an). Saran dari penelitian di harapkan sekolah bisa lebih memaksimalkan kegiatan dan menambahkan program keagamaan yang berkaitan dengan karakter.

Kewirausahaan merupakan salah satu topik utama yang menjadi perhatian dalam penelitian di bidang pendidikan ekonomi. Salah satu aspek kewirausahaan yaitu kemampuan kewirausahaan menjadi komponen pembentuk keterampilan abad 21 yang sangat diperlukan dalam peningkatan sumber daya manusia. Kewirausahaan menjadi permasalahan ekonomi di Indonesia dan mempunyai hubungan dengan pengangguran. Pengangguran terbesar di Indonesia berasal dari lulusan Sekolah Menengah Kejuruan (SMK). Jumlah wirausaha di Indonesia setiap tahun mengalami peningkatan tetapi kompetensinya masih rendah. Hal ini sesuai dengan penelitian awal di kabupaten Wonogiri yang menunjukkan kompetensi kewirausahaan pada peserta didik SMK masih rendah. Kompetensi kewirausahaan dapat dipengaruhi oleh beberapa faktor antara lain melalui pelatihan dan pendidikan secara sistematis dan peningkatan kemampuan teknologi terutama teknologi digital. Berdasarkan hal tersebut, perlu adanya kajian mengenai kompetensi kewirausahaan yang direlevansikan dengan pendidikan kewirausahaan dan komponen kemampuan digital. Metode pada penelitian ini menggunakan pendekatan kuantitatif. Analisis penelitian menggunakan Structural Equation Model (SEM) dengan instrumen kuesioner dan responden adalah peserta didik SMK. Hasil penelitian menunjukkan pengintegrasian keterampilan digital abad 21 pada pendidikan kewirausahaan memiliki efek yang positif dan signifikan dalam peningkatan kompetensi kewirausahaan pada peserta didik SMK.

كما هو المعروف أنَّ أحدا من الكتب الدينية الذي يبحث النحو هو كتاب ألفية ابن مالك. ألفية هي كتاب شعر في قواعد اللغة العربية، ويسمى الآخر كتابا منظوما على بحر رجز، وكذلك المختصر ولكن يحتوي على معان عميق. جدير بالذكر، أنّ كتاب ألفية كثير من الخلاف العلماء النحويين في شرحه، ومن الخلاف المشهور خلافا بين العلماء الكوفيين والعلماء البصريين. وفقا بتحقيق البحث السابق تقرّر أغراض البحث هي لمعرفة الأنظمة المختلف عليها البصريون والكوفيون في كتاب ألفية ابن مالك، لمعرفة المسائل المختلفة عليها البصريون والكوفيون في شرح الأنظمة في كتاب ألفية ابن مالك، لمعرفة موقف ابن مالك في المسائل المختلفة عليها البصريون والكوفيون في شرح الأنظمة في كتاب ألفية. طريقة البحث هي أنشطة استخدمها الباحث فى طلب البيانات الصحيحة المناسبة حتى يستفاد للفهم، والكشف، ومعالجة المشكلة فى الفن من الفنون. هذا البحث معياري، ولذلك يستخدم الكاتب على الطريقة التحليلية في هذا البحث. ويستخدم الباحث الطريقة التحليلية كثيرا لأنها فعالة وفعالية، وأن يكون أساسا وكثير الفائدة. ونعرف أيضا من هذه الطريقة الإستنباط أو الفهم على المادة التى ألفها الصحفيون والكتاب (القرآن) أو المصادر الأخرى الصحيحة المركبة المناسبة. وبعد أداء دراسة على موقف ابن مالك بين البصريين والكوفيين في كتاب ألفية حصل الباحث على نتائج منها الأنظمة التي تحتوي على المسألة الخلافية بين البصريين والكوفيين في كتاب الفية وهي عشرون بابا.

This study was conducted to determine the effect of market strategy, marketing mix strategy and entrepreneurial competencies to competitive advantage of marketing and its implications on the performance of ceramic iconic product marketing in West Java. The total sample of 220 respondents, the owners of small and medium-scale ceramic enterprises in West Java. The sampling method used power analysis techniques. Data collected through observation, interviews and surveys using questionnaires instrument closed and open. The analytical method used is Structural Equation Model. The results found that the influence of the entire independent variables significantly influence the intervening variable, and the effect of intervening variables significantly influence the independent variable. The amount of direct influence on competitive advantage strategy marketing market by 3.8%, the magnitude of the direct influence of marketing mix strategy on competitive advantage of marketing at 11.5%, the magnitude of the direct influence of entrepreneurial competencies to competitive advantage of marketing by 15.6%. The magnitude of the direct effect of the competitive advantage of marketing to marketing performance by 9.1%. Sequentially important variable is the competence of entrepreneurship, marketing mix strategy, market strategy, marketing competitive advantage. Marketing competitive advantage is influenced by market strategy, marketing mix strategy and entrepreneurial competence by 65%, while the remaining 35% are influenced by other factors (ceteris paribus). To 5 hypothesis proposed in this study were all found