scholarly journals SUBSTITUSI TEPUNG KULIT PISANG KEPOK PADA PEMBUATAN CAKE PISANG DITINJAU DARI SIFAT FISIK DAN TINGKAT KESUKAAN

2019 ◽  
Vol 10 (1) ◽  
pp. 33
Author(s):  
Inten Ihromi May ◽  
Risa Panti Ariani ◽  
Cokorda Istri Raka Marsiti
Keyword(s):  
Experimental Research ◽  
Test Method ◽  
Banana Peel ◽  
Test Sheet ◽  
Physical Character ◽  
Organoleptic Test ◽  
Quality Testing ◽  
Observation Method

Abstrak Penelitian eksperimen ini bertujuan untuk mengetahui (1) kualitas cake kulit pisang kepok ditinjau dari sifat fisik adapun sifat yang dimaksud terdiri dari aroma, tekstur dan rasa. Panelis untuk uji kualitas ini menggunakan 7 panelis terlatih yang terdiri dari dosen PKK, (2) untuk mengetahui tingkat kesukaan terhadap cake kulit pisang kepok dalam uji kesukaan ini menggunakan panelis tidak terlatih berjumlah 30 orang yang terdiri dari mahasiswa dan mahasiswi di lingkungan Fakultas Teknik dan Kejuruan. Metode pengumpulan data untuk uji kualitas yang digunakan dalam penelitian ini yaitu metode observasi dengan menggunakan instrumen 1 berupa lembar uji kualitas uji organoleptik dengan 5 skala atau tingkatan yaitu sangat baik, baik, cukup baik, kurang baik, dan sangat kurang baik, dan instrumen 2 uji kesukaan menggunakan uji organoleptik metode yang digunakan yaitu metode observasi dengan menggunakan lembar uji organoleptik dengan 5 skala atau tingkatan yaitu sangat suka, suka, cukup suka, tidak suka dan sangat tidak suka. Kata Kunci : Cake pisang, Sifat fisik, Tingkat Kesukaan, Kulit pisang Kepok. Abstract This experimental research is aimed to know (1) the quality of kepok banana peel cake is seen from physical characters, while the characteristics are consists of aroma, texture and flavour. This quality testing uses 7 trained panelists, consisting of Family Educational Welfare (PKK) lecturers, (2) to find out the level of preference for kepok banana peel cake, in this case, the test is using 30 untrained panelists consisting of 30 students in the Faculty of Engineering and Vocational. The method of collecting data for the quality testing used in this research is observation method by using two instruments, which are: first is in the form of a good organoleptic test with 5 scales or standards namely very good, good, good enough, not good, and very poor. Second instrument is by using the organoleptic test method, the observation method is used with an organoleptic test sheet with 5 scales or levels, namely very like, quite like, like, dislike and really dislike. Keywords: Banana cake, Physical character, standard of likes, kepok banana Peel.

scholarly journals PEMANFAATAN KULIT BUAH NAGA MENJADI PERMEN JELLY KERING

2019 ◽  
Vol 10 (2) ◽  
pp. 95
Author(s):  
Ni Komang Nilawati ◽  
Made Suriani ◽  
Risa Panti
Keyword(s):  
Experimental Study ◽  
Data Collection ◽  
Fruit Quality ◽  
Organoleptic Test ◽  
Fruit Skin ◽  
Dragon Fruit ◽  
Observation Method

Abstrak Penelitian eksperimen ini bertujuan untuk mengetahui kualitas permen jelly kering kulit buah naga dilihat dari (1) aspek rasa,(2) tekstur (3) warna. Penelitian ini menggunakan panelis terlatih yang terdiri dari 25 orang panelis, Metode pengumpulan data yang digunakan dalam penelitian ini yaitu metode observasi dengan menggunaka instrumen berupa lembar uji organoleptik dengan 3 tingkatan yaitu baik,cukup,dan kurang. Data dianalissis dengan menggunakan tehnik deskritif kuantitatif. Hasil penelitia ini menunjukan kualitas permen jelly kulit buah naga dilihat dari aspek rasa berada dalam kategori baik, dengan skor 2,44, ditinjau dari aspek tekstur berada pada kategori baik dengan skor 2,61, ditinjau dari aspek warna berada dalam kategori baik dengan skor 2,71. Berdasarkan hasil penelitian ini dapat disimpulkan bahwa limbah kulit buah naga dapat dimanfaatkan menjadi produk olahan permen. Kata kunci : kulit buah naga, kualitas permen jelly. Abstract This experimental study aims to find out the quality of dried jelly candy dragon fruit skin viewed from (1) aspect of taste (2) textures (3) colour. This study used trained panelists consisting of 25 panelists. The method of data collection used in this study was the observation method using instruments the from of organoleptic test sheets with 3 levels good, sufficient and less. Data were analyzed using descriptive quantitative techniques. The results of this study shows the quality of dragon fruit skin jelly candy seen from the aspect of taste in the good . category, with score of 2,44, in terms of the texture aspect in the good category with a score of 2,61, in terms of color aspects in the good category with a score of 2,71 based on the result of this study it can be concluded that dragon fruit skin waste can be used as processed candy products. Keywords: Dragon fruit, quality, jelly candy.

scholarly journals Conservative Treatment in Calcifying Tendinitis of Shoulder

2020 ◽  
Vol 65 (4) ◽  
pp. 21-40
Author(s):  
Dan Alexandru Szabo ◽  
Agnes Piroska Antal ◽  
Margit Zékely Varga ◽  
Nicolae Neagu
Keyword(s):  
Test Method ◽  
Maximum Efficiency ◽  
Mathematical Methods ◽  
Parametric Test ◽  
Calcifying Tendinitis ◽  
Significant Difference ◽  
Student Test ◽  
Observation Method

"ABSTRACT. Introduction: Calcium tendinopathy of the shoulder is a familiar, unpleasant situation distinguished by calcium buildups in rotating tendons. Current assumptions suggest that these calcifications might originate from a cellular-involved procedure in whom, following a calcium sedimentation phase, calcifications are suddenly re-orbited. Objectives: This paper aims to establish non-surgical therapeutic conduct of maximum efficiency in the case of calcified Tendinitis in the shoulder by combining methods of physiokinetotherapy. Methods: The research methods used by us were: bibliographic method, experimental method, case study method, observation method, test method, statistical-mathematical methods of data processing, graphic method of presentation of results, Shapiro-Wilk test, t-Student test, parametric test for unpaired data, respectively Mann-Whitney test, non-parametric test for unpaired data. Results: As a result, statistically, using the t-Student test, p<0.05, we found a statistically significant difference between the averages of the abstraction values in weeks 8 and 12 in the two lots. Conclusions: Kinetic treatment ensures improvement of the algal component and functional parameters, thus ensuring the patient's quality of life by combating muscle contractions and increasing joint mobility."

Peningkatan Kualitas Perkuliahan Fisika Matematika I dengan Penggunaan Modul dan Lembar Kerja Mahasiswa Melalui Model Pembelajaran Kooperatif

2019 ◽  
Vol 2 (2) ◽  
Author(s):  
Abdul Hamid
Keyword(s):  
Student Learning ◽  
Learning Outcomes ◽  
Student Learning Outcomes ◽  
Test Method ◽  
Student Response ◽  
Learning Activities ◽  
Response Data ◽  
Method Student ◽  
Observation Method

Penelitian ini bertujuan untuk mengetahui (1) kualitas proses perkuliahan Fisika Matematika I, (2) peningkatan hasil belajar mahasiswa pada mata kuliah Fisika Matematika I dengan menggunaan modul dan lembar kerja mahasiswa (LKM) melalui model pembelajaran kooperatif, dan (3) mengetahui respon mahasiswa terhadap pelaksanaan perkuliahan Fisika Matematika I. Penelitian ini adalah penelitian tindakan kelas. Data tentang proses perkuliahan digali melalui aktivitas belajar mahasiswa dan dikumpulkan dengan metode observasi, data hasil belajar mahasiswa dikumpulkan dengan metode tes, dan data respon mahasiswa dikumpulkan dengan angket. Selanjutnya, data dianalisis menggunakan statistik deskriptif. Temuan penelitian ini adalah kualitas proses perkuliahan membaik dan hasil belajar mahasiswa mengalami peningkatan, sedangkan respon mahasiswa terhadap strategi perkuliahan yang diterapkan positif.   The purpose of this research is to know (1) the quality of lecturing process of Mathematics Physics I, (2) improvement of student learning outcomes in Physics Mathematics I course by using module and student worksheet through cooperative learning model, and (3) to know student response on the implementation of the lecture of Mathematical Physics I. This research is a classroom action research. Data about the lecturing process is explored through student learning activities and collected by observation method, student learning result data collected by test method, and student response data collected by questionnaire. Furthermore, the data were analyzed using descriptive statistics. The findings of this research are improved quality of lecturing process and student learning outcomes have increased, while the student response to lecture strategy applied positively.

scholarly journals Peningkatan Kemampuan Menulis Fabel Menggunakan Model Pembelajaran Example Non Example pada Siswa Kelas VII SMP Negeri Muara Beliti

2020 ◽  
Vol 6 (2) ◽  
pp. 93-106
Author(s):  
Seprida Toriyani ◽  
Sarwit Sarwono ◽  
Gumono Gumono
Keyword(s):  
Learning Model ◽  
Test Method ◽  
Assignment Test ◽  
Visual Images ◽  
Analysis Techniques ◽  
Writing Assignment ◽  
Observation Method ◽  
Academic Year ◽  
Collection Methods

The purpose of this study was to describe the improvement of the process and the results of the ability to write fables using the example non example learning model for grade VII.3 students of SMP Negeri Muara Beliti for the 2018/2019 academic year. This research is a classroom action research consisting of two cycles, namely cycle I and cycle II. The data collection methods used were the observation method and the fable writing assignment test method. Data analysis techniques are data reduction, descriptive presentation (narrative, visual images, tables) with a systematic and logical flow of presentation, and the conclusion of the results presented based on indicators of research success. The results showed that the example non example learning model could improve the quality of the process and the results of learning to write fables for seventh grade students of SMP Negeri Muara Beliti in the 2018/2019 academic year. This is evidenced by the increase in teacher activity in cycle I reaching 65.3%, increasing to 94.4% in cycle II. In the first cycle, student learning activities, namely 71.9%, increased to 81.3% in the second cycle.

scholarly journals FORMULASI KRIM EKSTRAK KULIT PISANG AGUNG SEMERU DAN PISANG MAS KIRANA VARIETAS LUMAJANG

Jurnal Biota ◽  
2018 ◽  
Vol 4 (1) ◽  
pp. 24-28
Author(s):  
Dwi Nur Rikhma Sari ◽  
David Kristian Susilo ◽  
Siti Zainiyatus Zakiyah ◽  
Washila Khoiriyah ◽  
Siti Nur Kholifah
Keyword(s):  
Banana Peel ◽  
Skin Extract ◽  
Banana Fruit ◽  
Solid Dosage ◽  
Organoleptic Test ◽  
Semi Solid ◽  
Phytochemical Components ◽  
Spreading Test ◽  
Peel Extract

Banan peel of Agung Semeru and banana peel of Mas Kirana, is one part of banana fruit containing antimicrobial compounds that contain phytochemical components. The purpose of this research is to know the quality of cream from banana peel extract of Agung Semeru, Mas Kirana and combination of both using 100% concentration (the best concentration, based on previous research results). In the test the cream is done organoleptic test, test homogeneity, spreading test, pH test and absorption test. The results obtained on the organoleptic test seen from the color of brown cream, semi-solid dosage form, and the smell of banana skin cream typical test homogeneity does not occur agglomeration, pH ranges from 5-6 and still safe for the skin, has a cream that meets the requirements of absorption that is more 1 mg / 1 ml. A / M cream scattering test is easy to be applied so that the extract cream of skin extract of Agung Semeru banana skin extract, Mas Kirana and combination fulfill the scatter test.

Perbandingan Mutu Tempe Dari Kacang Kedelai Dengan Kacang Tanah

1970 ◽  
Vol 2 (1) ◽  
pp. 43-46
Author(s):  
Riska Ahsanunnisa
Keyword(s):  
Chemical Analysis ◽  
Water Content ◽  
Ash Content ◽  
Organoleptic Test ◽  
Quality Testing ◽  
Long Time ◽  
Average Water

Tempe is traditional Indonesian food that has been known for a long time. Research on the quality of tempe with variations of peanut and soybean aims to see the variation of tempe making using peanut and soybean. Quality testing in this study through organoleptic test and chemical analysis such as water content, and ash content. The result of organoleptic test on flavour showed that panelist preferential T2 much higher than T1. The average water content respectively were 59,11% for soybean and 55,17% for peanut. Meanwhile the average ash content the highest were soybean 0,67% and for the peanut were 0,59%.

scholarly journals Preservation Effect of Grouper (Epinephelus sp) Fillet Against Survival of Anisakidae

2017 ◽  
Vol 3 (6) ◽  
pp. 10
Author(s):  
Hartanto M. Raharjo ◽  
Setiawan Koesdarto ◽  
A.T Soelih Estoepangestie ◽  
Kusuma Wardhani L.D
Keyword(s):  
Experimental Research ◽  
Phase Identification ◽  
Heating Method ◽  
Dry Ice ◽  
The Public ◽  
Preservation Methods ◽  
Organoleptic Test ◽  
Preservation Method ◽  
Fillet Quality

This study was aimed to determine the effect of time and preservation method that the most effective in killing larvae Anisakidae, and still be able to maintain the quality post-preservation of fillet from three groups, combination of pickling with heating (50°C and 75°C ); pickling with cooling (ice and dry ice); and pickling with salting (dry salting and brine salting). This study was a laboratory experimental research carried out in four phases, phase identification, preservation, organoleptic test and protein test. The results can be concluded that the time of preservation and preservation methods affect the survival of anisakidae larvae. The most effective heating method preservation to kill the larvae Anisakidae was heating at temperature of 75°C compared to 50°C, for cooling the use of dry ice is more effective than ice, and for methods of salting with 25% concentration, brine salting and dry salting effective in killing larvae Anisakidae , The effect of the method preservation for the quality of fillets in organoleptic test still considered adequate and still can be accepted by the public. As for the protein test a slight decline of the fillet quality post-preservation.  Keyword : Preservation; Fillet of Grouper; Larva Anisakidae

scholarly journals UJI KUALITAS KUE SATU BERBAHAN TEPUNG KARA KRATOK (PHASEOLUS LUNATUS L)

2019 ◽  
Vol 10 (2) ◽  
pp. 126
Author(s):  
Komang Eva Suryastini ◽  
Ni Made Suriani ◽  
Damiati Damiati
Keyword(s):  
Experimental Study ◽  
Data Analysis ◽  
Phaseolus Lunatus ◽  
Descriptive Data ◽  
Collection Method ◽  
Test Sheet ◽  
Analysis Techniques ◽  
Quantitative Descriptive ◽  
Observation Method

Abstrak Penelitian eksperimen ini bertujuan untuk mengetahui kualitas kue satu berbahan tepung kara kratok (Phaseolus lunatus L) yang dilihat dari aspek (1) aroma, (2) rasa, dan (3) tekstur. Panelis dalam penelitian ini menggunakan panelis terlatih yang terdiri dari 20 orang panelis. Metode pengumpulan data yang digunakan dalam penelitian ini yaitu metode observasi dengan menggunakan instrumen berupa lembar uji organoleptik dengan 3 tingkatan yaitu baik, cukup, kurang. Data dianalisis dengan menggunakan teknik analisis data deskriptif kuantitatif. Hasil penelitian ini menunjukkan (1) Kualitas kue satu berbahan tepung kara kratok dilihat dari aspek aroma berada dalam kategori baik (3,00), sesuai dengan tolok ukur yaitu khas kacang kara kratok. (2) Kualitas kue satu berbahan tepung kara kratok dilihat dari aspek rasa berada dalam kategori baik (2,85), sesuai dengan tolok ukur yaitu manis. (3) Kualitas kue satu berbahan tepung kara kratok dilihat dari aspek tekstur berada dalam kategori baik (2,85), sesuai dengan tolok ukur yaitu rapuh Kata kunci: Tepung Kara Kratok, Kue Satu, Aroma, Rasa, Tekstur Abstract This experimental study aims to determine the quality of kue satu made from kara kratok flour (Phaseolus lunatus L) which is seen from the aspects of (1) aroma, (2) taste, and (3) texture. Panelists in this study used trained panelists consisting of 20 panelists. The data collection method used in this study is the observation method using an instrument in the form of an organoleptic test sheet with 3 levels: good, enough, less. Data were analyzed using quantitative descriptive data analysis techniques. The results of this study indicate (1) The quality of kue satu made from kara kratok flour viewed from the aspect of aroma is in the good category (3.00), which is typical of kara kratok beans. (2) The quality of kue satu made from kara kratok flour viewed from the aspect of taste is in the good category (2.85), which is sweet. (3) The quality of kue satu made from kara kratok flour viewed from the aspect of texture is in the good category (2.85), which is fragile. Keywords: Kara Kratok Flour, Kue Satu, Aroma, Taste, Texture

Customer’s satisfaction on service quality at Vietnam Technological and Commercial Joint Stock Bank – An Giang Branch

2020 ◽  
Vol 4 (3) ◽  
pp. First
Author(s):  
Tran Minh Hieu ◽  
Nguyen Duong Ngoc Mai Chi
Keyword(s):  
Customer Satisfaction ◽  
Service Quality ◽  
Test Method ◽  
Quality Of Services ◽  
Factors Affecting ◽  
Factors Influencing ◽  
Alpha Reliability ◽  
Survey Results ◽  
Development Orientation

This study applied SERVQUAL scale of Parasuraman et al to measure factors affecting customer satisfaction on service quality at Vietnam Technological and Commercial Joint Stock Bank - An Giang Branch (Techcombank An Giang). The study was conducted to survey 207 customers who have been using the service at Techcombank An Giang. The survey results were analyzed by the Cronbach's Alpha reliability test method, then used Exploratory factor analysis (EFA) to verify and evaluate the scale of service quality. The results of the regression analysis show that customer's satisfaction about service quality at Techcombank An Giang includes four factors: The factor with the highest level is the Empathy with Beta = 0.253, the second of factor is the Responsibility with Beta = 0.248, ranked third in the influence level is the Tangible with Beta = 0.235, and the lowest impact level is the Reliability with Beta = 0.144. The research also uses statistical methods to describe and test the differences of demographic factors with customer's satisfactionon service quality.The analysis results show that there is no difference between customer's satisfaction on service quality and factors such as gender, age, income, number of transaction banks, regular transaction banks, and time to use the service at Techcombank An Giang. Through the research results, the author would like to propose some ideas to improve the quality of services, thereby attracting new customers and importantly, keeping traditional customers because the development orientation of Techcombank is to take care of old customers to cross sell other products of the bank. The Stud results offer a basis for the branch to identify the factors influencing customer satisfaction on their service quality, thereby having an appropriate strategy to improve customer satisfaction.

PEMBELAJARAN MENULIS TEKS EKSPOSISI BERBASIS E-LEARNING DALAM MENINGKATKAN PRESTASI BELAJAR

2020 ◽  
Vol 9 (1) ◽  
pp. 57-67
Author(s):  
I Kadek Darmadi Adiyasa ◽  
I Made Sutama ◽  
Ida Bagus Putrayasa
Keyword(s):  
Student Achievement ◽  
Test Method ◽  
Student Responses ◽  
Average Value ◽  
Basic Competency ◽  
Improve Student Achievement ◽  
Student Achievements ◽  
E Learning ◽  
Observation Method ◽  
Questionnaire Method

The classroom action research conducted at class X IPB1 in SMA Negeri 1 Susut aimed to (1) To describe the steps in implementing e-Learning based learning in writing the exposition text of class X IPB1 at SMA Negeri 1 Susut. (2) Describe student achievements after implementing e-Learning in exposition text of class X IPB1 in SMA Negeri 1 Susut, and (3) Describe student responses after applying e-learning in writing text exposition of class X IPB1 in SMA Negeri 1 Susut. This research was conducted in two cycles in which consisted of five stages, namely: planning, implementing, observing, evaluating, and reflecting. Data were collected by observation method, interview method, test method, questionnaire method and analyzed descriptively quantitative and qualitative. The results showed the average value of the first cycle was 72.6 or an increase of 17.05% from the previous value (pre-cycle) 37. The value of the second cycle was 81.1 or an increase of 43.4%. The acquisition of the average response of students in the first cycle of 33.7% in the very positive category and increased in the second cycle of student responses to 33.96 in the very positive category. The conclusions in this study were (1) learning steps based on e-Learning based on basic competency standards and according to procedures that have been designed. (2) e-Learning can improve student achievement in writing exposition texts. (3) students' responses to e-Learning are very positive. The suggestion of this research is that teachers should use e-learning to improve student achievement.

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