33 research outputs found
Pemberitaan Media Online (Analisis Framing Pemberitaan Kasus SMS Hary Tanoesoedibyo di Media Online Sindonews.com dan Mediaindonesia.com Periode Juni-Juli 2017
No full textABSTRACT Aris Setiyoko. D0213014. NEWS COVERAGE OF ONLINE MEDIA (News Framing Analysis of Hary Tanoesoeodibyo’s Threat SMS case in Online Media Sindonews.com and MediaIndonesia.com period June-July, 2017). Communication Studies, Faculty of Social and Political Sciences Universitas Sebelas Maret Surakarta. 2017. SMS threat sent by Hary Tanoesoedibyo who had been legal processed be pro cons of various parties. There is a suspect it is criminalization, but some are of the opinion the case is indeed pure law. To learn more about how where this case is framed, then the author does an framing analysis. This research uses the concept of Entman’s framing analysis technique to two online media in Indonesia, namely Sindonews.com and Mediaindonesia.com in framing the proclamation about the case SMS Threat by Hary Tanoesoedibyo during the period of June-July 2017. Entman concept consists of four elements: Define Problems, Diagnose Causes, Make a moral Judgement and Treatment Recommendation. The proximity of the Sindonews.com to Hary Tanoesoedibyo and Mediaindonesia.com to Surya Paloh, opening the possibility of partiality in this case. The difference in this view can be seen through the proclamation of both media in the period June to July 2017. Through the research results, be aware that Sindonews.com is very defended Hary Tanoe and Mediaindonesia tend to be neutral. It can be known that both media have different treatment recommendation. Sindonews.com more emphasis to stop these cases, while Mediaindonesia recommends to continue the case. Keywords: Framing Analysis, Entman, Threat SMS, Hary Tanoesoediby
LAPORAN INDIVIDU PRAKTIK PENGALAMAN LAPANGAN (PPL) LOKASI SMP NEGERI 2 NGEMPLAK TAHUN AKADEMIK 2016/2017
No full textPPL merupakan mata kuliah wajib yang harus ditempuh mahasiswa S1 program kependidikan. merupakan salah satu ajang bagi mahasiswa khususnya mahasiswa jurusan kependidikan dalam menerapkan dan mengaplikasikan ilmu yang telah didapatkan di bangku kuliah untuk diterapkan secara nyata di lingkup sekolah yang sebenarnya. Praktik mengajar merupakan kegiatan pokok pelaksanaan PPL dimana mahasiswa terlibat langsung dalam proses belajar mengajar (PBM) dengan tujuan agar mahasiswa mendapatkan pengalaman dan meningkatkan skill mahasiswa sebagai calon guru dalam kegiatan belajar mengajar dan praktik persekolahan., jadwal mengajarpun disesuaikan dengan jadwal mengajar guru pembimbing yang bersangkutan. Dengan PPL ini diharapkan mahasiswa mendapatkan nilai tambah karena di dalam pelaksanaannya mencakup tiga dimensi pokok, yaitu penelitian, pendidikan, dan pengabdian kepada masyarakat secara terpadu yang mengandung konsekuensi.
Dalam hal ini Praktik Pengalaman Lapangan (PPL) digunakan sebagai bekal mahasiswa menjadi tenaga pendidik. Praktik Pengalaman Lapangan (PPL) adalah suatu bentuk pendidikan yang memberikan pengalaman mengajar bagi mahasiswa di lapangan Praktik Pengalaman Lapangan (PPL) dilaksanakan di SMP Negeri 2 Ngemplak, tepatnya di Macanan, Bimomartani, Ngemplak, Sleman, Daerah Istimewa Yogyakarta, dimulai pada tanggal 15 Juli 2016 dan diakhiri pada tanggal 15 September 2016.
Dalam kegiatan praktik mengajar di Sekolah, secara langsung praktikan dibimbing oleh guru pembimbing dan dosen pembimbing. Program PPL yang dilaksanakan di SMP N 2 Ngemplak yang dalam pelaksanaannya meliputi observasi pra PPL, observasi sekolah, observasi kelas, persiapan mengajar, pembuatan RPP, praktik mengajar, pelaksanaan piket di sekolah yaitu piket perpustakaan dan piket guru serta kegiatan-kegiatan lain yang bertujuan untuk pembelajaran bagi siswa maupun bagi mahasiswa praktikan sebagai bekal untuk mengembangkan diri sebagai tenaga pendidik dimasa mendatang. Dengan adanya pengalaman tentang penyelenggaraan sekolah ini diharapkan praktikan mempunyai bekal untuk menjadi tenaga pendidik yang profesional
PENERAPAN MODEL PEMBELAJARAN BERBASIS NEUROSAINS DALAM PEMBENTUKAN KARAKTER BERPIKIR KREATIF DAN KERJASAMA
No full textAbstracThis thesis focuses on the implementation of neurosains learning models in structuring the characters of creative and cooperative thinking toward the students of SD (public schools) / MI (Islamic public schools) in Salatiga including SD Muhammadiyah Plus, and MI Ma’arif Mangunsari Salatiga in the year of 2017/2018. This research aims to reveal the extent of the implementation of neurosains learning models in SD/MI Salatiga (SD Muhammadiyah Plus and MI Ma’arif Mangunsariin structuring the creative and cooperative characters. The approach applies qualitative study that describes and analyses the phenomena of the learning process in those schools. This study finds that the implementation of neurosains learning models in SD Muhammadiya Plus Salatiga includes several learning models (1) Playing games, (2) Fun Learning, (3) Quantum Teaching, (4) Multiple Intelligence, (5) Problem solving base. Mean while, MI Ma’arif Mangunsari occupies the learning models of (1) Neuro Language Program, (2) Learning with music, (3) learning environment modification. The implementation of creative and cooperative learning models in those three schools is by organizing extracurricular activities. In this aspect, SD Muhammadiyah Plus has (1) Language club, HizbulWaton/Scout Movement, (2) Scout movement to create confident characters. Meanwhile Likewise, MI Ma’arif Mangunsari Salatiga trains the students to write song lyrics. Penelitian ini berjudul penerapan model pembelajaran berbasis neurosains dalam pembentukan karakter berpikir kreatif dan kerjasama (Studi pada SD Muhammadiyah Plus, dan MI Ma`arif Mangunsari Kota Salatiga) tahun 2017/2018. Penelitian ini bertujuan mengungkap bagaimana penerapan model pembelajaran berbasis neurosains pada SD/MI Kota Salatiga (SD Muhammadiah Plus dan MI Ma`arif Mangunsari Kota dan bagaimana pembentukan karakter berpikir kreatif dan kerjasama dalam pembelajaran berbasis neurosains pada sekolah tersebut. Pendekatan yang dipakai dalam penelitian inia dalah penelitian kualitatif untuk mendiskripsikan dan menganalisis tentang fenomena, peristiwa proses pembelajaran di tiga sekolah tersebut. Hasil penelitian ini menunjukkan bahwa penerapan model pembelajaran berbasis neurosains pada SD Muhammadiyah Plus Kota Salatiga ada beberapa macam antara lain: (1) Model belajar anak dengan bermain, (2) Model Pembelajaran Fun Learning, (3) Pembelajaran Quantum Teaching, (4) Pembelajaran Multiple Intelegensi, (5) Pembelajaran berbasis masalah, di MI Ma`arif Mangunsari dalam penerapan pembelajaran adalah menggunakan (1) Neuro Language Program, (2) Media musik dalam belajar, (3) Pergantian warna/suasana. Sedangkan penerapan model pembelajaran kerjasama dan berpikir kreatif pada tiga sekolah tersebut adalah melalui kegiatan ekstra kurikuler yaitu: (1) Club Bahasa, Hizbul Waton/pramuka, (2) Kepanduan untuk menumbuhkan jiwa pemberani, sedangkan, di MI Ma`arif Mangunsari Kota Salatiga dengan cara anak dilatih agar mampu membuat lirik lagu
The Effect of Foaming Agent and Whipping Time on Albedo Characteristics of Watermelon Flour
No full textThe fruit's rind is one of the natural waste products that can support nutrients like carbohydrates, proteins, and lipids. Reused rind contributes significantly to the effective handling of this fruit's byproduct. Processing watermelon rind into powder by lowering water content and activity is an alternative to extending its shelf life. The flour form is easier and more suitable for application in multiple processing food products such as snacks, beverages, bread, and pasta. The focus of this study was to verify the optimal state for foam mat drying using concentrations of foaming agent in the form of egg albumin (10, 15, 20), foam stabilizer in the form of CMC with concentrations of 1 %, and whipping time (5, 7, and 9 minutes) on for bulk density, WSI, hygroscopicity, L* value, a* value, b* value of total phenol and antioxidants activity, and the maximum antioxidant content of watermelon albedo flour using Completely Randomized design with 2 factorial resulting in nine treatments with three replications. Based on the outcome, the bulk density of the resulting watermelon albedo flour ranges from 0.25-0.50 gr/cm-3 and 0.11-0.26%. of WSI; 22.63-28.18g/100g-1 of hygroscopicity; 1.92-4.67% of total phenol; 47.48-66.59% of L*value; 3.74-6.11% of a*value; 5.47-16.08% of b*values and 6.80- 25.26% RSa of antioxidants activity. The best treatment for antioxidant activity was 25.26% RSA using 10% of the foaming agent and whipping time in 9 minutes. These findings have implications for the food industry because they suggest that treatments can influence the properties of watermelon albedo flour
The Effect of Carrageenan Concentration on the Physical, Chemical Characteristics and Preference Levels of Watermelon Albedo and Red Dragon Fruit Sheet Jam
No full textThis study aimed of this study was to find out how carrageenan affected the physical, chemical, and consumer preference characteristics of an albedo sheet jam combination made from red dragon fruit and watermelon. Four amounts of carrageenan addition— 0%, 1%, 1.5%, and 2%; three repeatations; and a one-factor Completely Randomized Design (CRD)—were employed in this investigation. Analysis. The sheet jam's texture, color, water content, total dissolved solids, reducing sugars, antioxidant activity, Vitamin C concentration, and hedonic tests were all examined after that. The SPSS program is used in statistical data processing to perform one-way analysis (one-way ANOVA). Using the Duncan approach, more study was conducted to determine the variations between treatments. The hedonic test was used to identify the chosen sheet jam formulation, which also included the inclusion of 1% carrageenan concentration, and the following quality test findings were obtained: Lightness (L) 20.19, redness (a*) 7.11, yellowness (b*) -1.87, texture 652.15 N/mm2, water content 18.28% wb, total dissolved solids 21.29% 0 brix, reducing sugars 46.35%, antioxidant activity of RSA 19.32%, and vitamin C 9.14 mg/100 g
The hypoglycemic and regenerative effect of the pancreas using instant porridge mix of pumpkin and brown rice flour on diabetic rats
No full textDiabetes is a congenital disease resulting from inefficiencies in insulin production and activities. Instant porridge mixed with pumpkin and brown rice (instant porridge mix) can be a functional food to lower blood sugar. This study aimed to determine the hypoglycemic activity and the ability of instant porridge mix to regenerate pancreatic beta cells in diabetic rats. Diabetes was induced by Streptozotocin (STZ). Instant porridge mix was used to substitute the standard feed AIN-93 at 0, 10, 20, and 30% levels. The hypoglycemic activity test used 30 Sprague Dawley rats assigned to five groups with six each. The groups were (1) normal rats fed with standard feed AIN-93, (2) DM/diabetes mellitus rats fed with AIN 93 feed, (3) DM rats fed with 10% instant porridge mix, (4) DM rats fed with 20% instant porridge mix, and (5) DM rats fed with 30% instant porridge mix. The treatment was carried out for twenty-eight days, and blood sampling was carried out at seven-day intervals for blood analysis to determine glucose levels. At the end of the study, the levels of MDA (malondialdehyde) and blood glucose in the liver of the rats were also analyzed. A histopathology test was also done on the pancreas. The results showed that feed substitution (20%) with instant porridge mix significantly (p <0.05) reduced the level of blood glucose from 271.81 to 99.66 mg.dL-1 in DM rats. In conclusion, DM rats fed with 20% instant porridge mix were the best treatment for hypoglycemic and regenerative effects of the pancreas
The Improvement of Nutritional Characteristics and Antioxidant Potential of Cowpea Flour Through Germination, Roasting and Its Combinations
No full textCowpeas are a particular kind of legume and contains the second highest protein after soybeans. Cowpea is inadequate because it has antinutritions such as tannins, phytic acid, and trypsin inhibitors. Pretreatment is necessary to lower anti-nutritional elements and increase the nutrition of cowpeas' ability to be digested. This study was done to determine the effect of various pretreatment techniques on enhancing cowpea flour's nutritional qualities and antioxidant potential. A completely randomized design with one factorial and three analytical replications was done. The findings of this study demonstrate that cowpea flour may be made using a variety of pretreatments, including germination, roasting, or its combination. A combination of germination treatment followed by roasting can significantly reduce the phytic acid, tannin, and color content and increase the yield and density of the cowpea flour produced. In addition, the initial treatment with the combination had the highest protein content of 46.88%, the highest total phenol, and the most increased RSA antioxidant activity of 47.00%. The most effective method to produce cowpea flour with the best nutritional properties and antioxidant potential is a combination of germination and roasting processes as a pretreatment
Proximate and Texture Profile Analysis of Gluten-Free Cookies Made from Black Glutinous Rice and Mung Bean Flour
No full textCookies are one of the food product kinds that have been extensively studied as low-calorie and high-fiber foods. Non-gluten cookies (high fiber) could be made with black glutinous flour and mung bean flour. Black glutinous rice is a valuable ingredient to enhance dietary fiber and antioxidants in food products. The mung bean flour had significant levels of crude fiber (3.77%), iron (89.62 mg), and protein (18.42%). This substance was chosen because mung bean flour and black glutinous rice flour are gluten-free flour, and this research contributed to diversifying food beyond grains and cereal and analyzing that physicochemical profile. This study offers to determine the differences between the findings of proximate analysis and texture profile analysis in cookies made using mung bean flour and black glutinous rice flour. The composite of flour was made from mung black glutinous rice flour and mung bean (F1 = 0:100; F2 = 30:70; F3 = 70:30; F4 = 100:0). The experiment used a completely randomized design to compare the physicochemical and profile texture parameters of cookies. The result of this study is the highest proximate content in terms of protein is in F2, with a moisture content of 4.43%, ash content of 4.80, fat content of 9.46, and carbohydrate content of 73.32%, which is following the Indonesian National Standard (SNI) 01-2973-2022. The texture profile such as hardness 106.23 ± 0.12 N, cohesiveness 0.405 ± 0.17, springiness 0.84 ± 0.24, gumminess 53.54 ± 0.04, and chewiness 33.53 ± 0.02 N
PENGARUH FLUKTUASI TEGANGAN TERHADAP INTENSITAS CAHAYA PADA LAMPU LED ( Light Emitti Diode ) DARI BERBAGAI MEREK
No full textPenggunaan lampu sebagai sumber cahaya merupakan hal yang sangat umun digunakan, mulai dari lampu pijar lampu TL lampu LHE dan yang sekarang banyak digunakan adalah lampu jenis LED (Light Emitting Diode) dengan kelebihannya jika dibandingkan dengan lempu jenis lain misalnya dalam hal penggunaan dayanya yang sangat hemat dan intensitas cahaya yang cukup kuat. Maka lampu jenis ini banyak disukai oleh masyarakat, maka banyak bermunculan beberapa merek lampu jenis LED ( Light Emitting Diode) dipasaran atau ditoko listrik, hai ini tentunya membuat masyarakat mempunyai banyak pilihan, namun banjak pula hal yang tidak diketahui oleh sebagian orang tentang yang berkaitan dengan kuat cahaya atau intensitas cahaya yang dihasilkan dari beberapa merek lampu LED tersebut. Serta bagaimana pengaruh fluktuasi tegangan terhadap intensitas cahayanya. Oleh karena itu perlu kiranya dilakukan penelitian yang berjudul “ Pengaruh Fluktuasi Tegangan Terhadap Intensitas Cahaya Pada Lampu LED ( Light Emitting Diode) Dari Berbagai Merek”, dimana akan dilakukan pengujian beberapa merk lampu LED. Seberapa besar pengaruh intensitas cahaya jika disuplai tegangan yang mempunyai fluktuasi. Untuk mensimulasi fluktuasi tegangan digunakan autotrafo dengan daya tertentu. Dengan penelitian ini diharapkan akan dapat diketahui seberapa besar pengaruh fluktuasi tengangan terhadap intensitas cahaya lampu LED dari beberapa merek. Hasil dari penelitian diperoleh ada beberapa pengaruh yang signifikan karena fluktuasi tegangan, pada tegangan yang terlalu kecil maka lampu LED belum menyala sampai tegangan 80 Volt, 30 % dari tegangan nominalnya lampu baru menyala redup, jika tegangan berkisar 80 % dari tegangan nominal maka lampu akan menyala dengan intensitas cahaya stabil normal, jika tegangan melebihi tegangan normal maka intensitas lampu dan arus akan akan turun.Kata kunci : Lampu LED , Fluktuasi teganga
Diversifikasi Produk Olahan Ikan Wader dan Manajemen Usaha Berbasis Marketing Online di BUMDes Margosari, Kulon Progo
No full textMargosari village has the Serang River which is a source of income for the community. The catched fish is sold in the form of fresh wader fish at a price of Rp. 7,000.00 to Rp. 9,000.00 / Kg. Selling price and storage capacity of wader fish are very low, so it needs to be increased by diversifying the process into krispi wader as one of the business opportunities. The problems faced by partners are: 1) Limited knowledge and skills regarding the diversification process of wader fish; 2) Packaging method is still simple and does not meet standards; and 3) Marketing process is still carried out by direct selling and has not used online marketing method. This community service program aims to increase knowledge and skills regarding the diversification process of wader fish into krispi wader, packaging technology and online marketing. The methods used in conducting this program were in the form of counseling and training as well as assistance to 20 BUMDes members. Counseling and training activities include: 1) Counseling and training on the diversification of processed wader fish into krispi wader fish; 2) Counseling and packaging training was held to know how to pack and making packaging labels; 3) Marketing training based on online marketing. The benchmarks for the success of this service activity can be seen from the increasing of knowledge and skills regarding the diversification of wader krispi process, knowledge of labels and packaging as well as knowledge of online marketing for members of the Margosari BUMDes group based on pretest and posttest analysis of service activities. The conclusion of this service activity is that the counseling method followed by training methods are effective for members of the Margosari BUMDes group in diversifying their wader fish, labeling and packaging as well as online marketing.
Margosari village has the Serang River which is a source of income for the community. The catched fish is sold in the form of fresh wader fish at a price of Rp. 7,000.00 to Rp. 9,000.00 / Kg. Selling price and storage capacity of wader fish are very low, so it needs to be increased by diversifying the process into krispi wader as one of the business opportunities. The problems faced by partners are: 1) Limited knowledge and skills regarding the diversification process of wader fish; 2) Packaging method is still simple and does not meet standards; and 3) Marketing process is still carried out by direct selling and has not used online marketing method. This community service program aims to increase knowledge and skills regarding the diversification process of wader fish into krispi wader, packaging technology and online marketing. The methods used in conducting this program were in the form of counseling and training as well as assistance to 20 BUMDes members. Counseling and training activities include: 1) Counseling and training on the diversification of processed wader fish into krispi wader fish; 2) Counseling and packaging training was held to know how to pack and making packaging labels; 3) Marketing training based on online marketing. The benchmarks for the success of this service activity can be seen from the increasing of knowledge and skills regarding the diversification of wader krispi process, knowledge of labels and packaging as well as knowledge of online marketing for members of the Margosari BUMDes group based on pretest and posttest analysis of service activities. The conclusion of this service activity is that the counseling method followed by training methods are effective for members of the Margosari BUMDes group in diversifying their wader fish, labeling and packaging as well as online marketing
