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PBL-TARL-CRT: INTEGRATING INNOVATIVE APPROACHES TO IMPROVE SCIENCE LEARNING OUTCOMES IN GRADE 8
Bioma : Jurnal Ilmiah Biologi
Vol 13
, No 1
(2024)
This study explores the integration of three innovative learning approaches, namely Problem-Based Learning (PBL), Teaching at the Right Level (TaRL), and Culturally Responsive Teaching (CRT), in improving learning outcomes in Science in grade 8. In education as a pillar of state-building and character-building, these approaches provide a foundation for effective and meaningful learning. PBL places students as agents of learning by providing real challenges, while TaRL adapts learning to students...
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Perancangan UI Cakra Antik Furniture Klaten
Kemadha
Vol 14
, No 1
(2024)
Industri Furniture di Indonesia memiliki perkembangan yang begitu pesat, semakin hari semakin meningkat di bidang promosi furniture. Banyak yang berlomba-lomba mempromosikan furniture. Seperti hal nya yang dialami Cakra Antik Furniture yang tertinggal di bagian promosi karena belum mempunyai website dan media promosi lainnya. Maka dari itu Cakra Antik Furniture memerlukan perancangan Website untuk mempromosikan perusahaanya, salah satunya dengan merancang desain User Interface pada website denga...
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Characteristics of Donuts with Variations in Soy Flour Substitution (Glycine max L.) and Fermentation Time: Karakteristik Donat dengan Variasi Substitusi Tepung Kedelai (Glycine max L.) Serta Lama Fermentasi
Agrobioteknologi
Vol 1
, No 1
(2024)
Donuts are foods made from high protein wheat flour, in this study donuts were made from substitution of wheat flour and soybean flour. This study aims to determine the effect of soy flour substitution (Glycine max L.) and of determine fermentation time of (60, 75 and 90 min) on soy flour donuts which have the highest protein content and panelists' favorite. Complete Rendomized Design (RAL) Faktorial with two factors used in this research. The first factor was is the ratio of wheat f...
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Characteristics of Donuts with Variations in Soy Flour Substitution (Glycine max L.) and Fermentation Time: Karakteristik Donat dengan Variasi Substitusi Tepung Kedelai (Glycine max L.) Serta Lama Fermentasi
Agrobioteknologi
(2024)
Donuts are foods made from high protein wheat flour, in this study donuts were made from substitution of wheat flour and soybean flour. This study aims to determine the effect of soy flour substitution (Glycine max L.) and of determine fermentation time of (60, 75 and 90 min) on soy flour donuts which have the highest protein content and panelists' favorite. Complete Rendomized Design (RAL) Faktorial with two factors used in this research. The first factor was is the ratio of wheat f...
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DOI
Pengaruh Pengetahuan Akuntansi dan Soft Skill Berbasis Teknologi Terhadap Produktivitas Industri Manufaktur
KOMPAK : Jurnal Ilmiah Komputerisasi Akuntansi
Vol 17
, No 1
(2024)
The development of information technology in the era of Industry 4.0 and Society 5.0 necessitates accounting professionals to enhance their AI-based information technology knowledge supported by soft skills. This research utilizes primary data through questionnaire-based data collection. The study's population comprises employees of Lifetime Design Manufacture using Accurate software, with purposive sampling as the sampling technique. The research findings indicate that accounting knowledge, inf...
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Pengaruh Daya Tarik, Citra Destinasi, Dan E-Wom Terhadap Keputusan Berkunjung Pada Taman Wisata Guci
Jurnal Ilmiah Serat Acitya
Vol 13
, No 1
(2024)
Keputusan wisatawan untuk mengunjungi suatu objek wisata memiliki peran krusial dalam perkembangan objek tersebut. Penelitian ini dilaksanakan dengan tujuan untuk menilai pengaruh daya tarik, citra destinasi, dan Electronic Word Of Mouth (E-WOM) dengan keputusan berkunjung di Taman Wisata Guci. Analisis dalam penelitian ini menggunakan metode regresi linier berganda, pada pengunjung yang pernah mengunjungi Taman Wisata Guci sebagai sampel penelitian. Kuesioner diberikan kepada wisatawan yang sud...
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Effect of Inoculation Time for Indigenous Probiotic Bacteria Lactobacillus plantarum DAD-13 on the Physiochemical and Organoleptic Properties of Yoghurt Drink: Pengaruh Waktu Inokulasi Bakteri Probiotik Indigenous Lactobacillus plantarum DAD-13 terhadap Sifat Fisikokimia dan Organoleptik Yoghurt Drink
Komalasari, Husnita
; Karni, Ine
; Heldiyanti, Rina
; Arianto, Ahmad Rudi
; Rahayu, Endang Sutriswati
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)
Vol 9
, No 1
(2024)
Yoghurt drink is a product obtained from fermentation of milk by certain lactic acid bacteria. The aim of this research was to determine how the inoculation time of the indigenous probiotic bacteria Lactobacillus plantarum Dad-13 influences the physicochemical and organoleptic properties of functional plain yoghurt probiotic drink products. This research used an experimental method with a completely randomized design with a single factor, 4 treatments and 3 replications. Reaserch data were analy...
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PENGEMBANGAN UMKM B&B SNACK DESA SAWAHAN KABUPATEN REMBANG MELALUI GOOGLE MAPS DAN PAPAN PETUNJUK ARAH
Most MSMEs, including B&B Snack MSMEs, have not adopted technology as an effective sales tool. B&B Snack MSMEs face problems, namely a less strategic location and a lack of understanding of MSME owners regarding information technology. Therefore, in the YPPI Rembang University (UYR) Business Work Lecture Community Service activities, they provide a solution to overcome this problem, namely registering the location of MSME B&B Snacks on Google Maps and using direction signs, which can...
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Utilization of Eggshell By-Products For Calcium Fortification in Various Food Products: Literature Review
Journal of Food and Agricultural Product
Vol 4
, No 1
(2024)
The level of production and consumption of chicken eggs in Indonesia continues to increase. This condition will be in line with the amount of eggshell waste that has not been utilized properly. Egg shells are rich in calcium and have the potential to be used as a calcium source in the form of powder or flour through fortification into various foods. As for right now, there is no literature study available that addresses the impact of eggshell powder addition as a calcium fortification affec...
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PENGEMBANGAN UMKM B&B SNACK DESA SAWAHAN KABUPATEN REMBANG MELALUI GOOGLE MAPS DAN PAPAN PETUNJUK ARAH
Adi Widya: Jurnal Pengabdian Masyarakat
Vol 8
, No 1
(2024)
Most MSMEs, including B&B Snack MSMEs, have not adopted technology as an effective sales tool. B&B Snack MSMEs face problems, namely a less strategic location and a lack of understanding of MSME owners regarding information technology. Therefore, in the YPPI Rembang University (UYR) Business Work Lecture Community Service activities, they provide a solution to overcome this problem, namely registering the location of MSME B&B Snacks on Google Maps and using direction signs, which can...
Sumber Asli
Google Scholar
DOI
1 Sitasi