22 research outputs found
Istirātijiyyāt al-Mu’allim li Taqlīl Qalaq al-Ṭhullāb fī Ta’līm al-Lughah al-‘Arabiyah Mahārah al-Kalām al-Faṣl al-‘Āsyīr fī al-Madrasah al-‘Āliyah Ibtida’ al-Falāh li al-Sanah al-Dirāsiyah 2020-2021
No full textAbstractThe purpose of this study was to find out how the teacher's strategy in reducing student anxiety in following the tenth grade Arabic subject at Madrasah Aliyah Ibtidaul Falah Samirejo Dawe Kudus. The author uses descriptive qualitative research with three steps, namely observation, interviews and documentation. The research subjects were Arabic language teachers, Counseling Guidance teachers and students at Madrasah Aliyah Ibtidaul Falah Samirejo Dawe Kudus. The results of this study indicate that anxiety is caused because Arabic is a difficult subject to understand so many students complain because they find it difficult to understand the meanings of Arabic vocabulary. In addition, the demand for good grades by parents and teachers is also a cause of anxiety in learning Arabic Maharah Kalam. And the factors behind the anxiety are individual factors, intellectual factors, and student environmental factors. To avoid students' anxiety, the teacher manages students' anxiety about learning maharah kalam in Arabic by providing rational explanations to students why they should learn Arabic. Creating a relaxed and fun learning atmosphere, using supportive psychotherapy, developing a "sense of humor", using a humanistic approach, optimizing counseling and guidance services, developing a fun assessment system that doesn't burden students too much, regulating breathing and mind relaxation to help the student's body relax. [A1]cetak miring, Italic
KEWIRAUSAHAAN KOMUNITAS UNTUK MEMBANGUN DAYA SAING KAWASAN PERTANIAN
Full text linkRINGKASAN
SILFIA. Kewirausahaan Komunitas untuk Membangun Daya Saing Kawasan Pertanian. Dibimbing oleh HELMI, MELINDA NOER dan HENMAIDI
Penelitian ini dilatarbelakangi perlunya pengayaan pengetahuan kewirausahaan yang mentransformasi pola individu ke pola kolektif dan merekonstruksi model bisnis untuk membangun daya saing kawasan pertanian. Selama ini, studi dan pendekatan kewirausahaan didominasi pola individu dan koorporat. Pendekatan ini tidak tepat untuk membangun daya saing kawasan, karena pelakunya adalah usaha tani skala kecil yang memiliki keterbatasan sumberdaya, kemampuan dan akses. Penambahan pengetahuan dari penelitian ini berupa konseptual kewirausahaan komunitas di kawasan pertanian dan menunjukkan kemampuan kewirausahaan komunitas mentransformasi pola individu ke kolektif di untuk membangun daya saing kawasan pertanian. Kewirausahaan komunitas di kawasan pertanian merupakan interaksi kewirausahaan yang memiliki karakterstik common dengan dimensi daya saing kawasan. Interaksi aspek kewirausahaan dan daya saing kawasan yaitu komunitas, klaster agribisnis dan sumberdaya bersama. Interaksi ini melahirkan empat variabel kewirausahaan komunitas yaitu inovasi kolektif, manajemen rantai pasok kolektif, aksesibilitas kolektif terhadap sumberdaya ekonomi dan peluang, akumulasi keuntungan dan pembagian manfaat.
Masalah penelitian adalah mengapa kewiwausahaan komunitas belum optimal membangun daya saing kawasan pertanian. Pertanyaan penelitian yaitu bagaimana perkembangan kewirausahaan komunitas di kawasan pertanian dan bagaimana kewirausahaan komunitas membangun daya saing kawasan pertanian? Penelitian ini bertujuan menganalisa perkembangan kewirausahaan komunitas di kawasan pertanian dan merekonstruksi model bisnis sosial komunitas untuk membangun daya saing kawasan pertanian. Penelitian ini membuktikan bahwa kewirausahaan di kawasan pertanian yang selama ini terikat pola individu, perlu dialihkan ke pola kolektif . Ini diperlukan karena pelaku usaha didominasi usaha tani skala kecil, mencapai skala ekonomi, menumbuhkan ekonomi regional sehingga membangun daya saing kawasan pertanian. Perkembangan kewirausahaan komunitas di kawasan pertanian bervariasi : kuat, sedang dan lemah. Kuat dikelola dalam bentuk bisnis sosial komunitas. Sedang dikelola bersinergi dengan wirausaha maupun lembaga non profit namun masih non bisnis sosial komunitas. Lemah mengandalkan penggerak personal. Pengelolaan oleh bisnis sosial komunitas menciptakan keunggulan pada adopsi, target dan variasi inovasi; standardisasi, kekuatan pasar dan ragam nilai tambah; aturan, fasilitasi, konsekuensi dan dukungan regulasi; produktifitas, keuntungan dan nilai tambah kolektif. Pengembangan kewirausahaan komunitas direkonstruksikan berbentuk model bisnis sosial komunitas. Bisnis sosial komunitas melakukan (a). transfer pengetahuan, pendampingan, fasilitasi terhadap inovasi dan akses; (b) merangkul partisipasi multipihak dengan membangun ikatan dalam komunitas, kerjasama dan dukungan multi pihak. Untuk menghasilkan ragam inovasi, ragam nilai tambah, jangkauan pasar dan dukungan regulasi. Ini bekerja untuk mencapai skala ekonomi , meningkatkan ekonomi regional sehingga daya saing kawasan pertanian terwujud.
SUMMARY REPORT
SILFIA. Community Entrepreneurship to Develop the Competitiveness of Agricultural Cluster Areas. Supported by promotors are HELMI, MELINDA NOER dan HENMAIDI
The background of this research is the need for enrichment of entrepreneurial knowledge that transforms individual patterns into collective patterns and reconstructs business models to build the competitiveness of agricultural cluster areas. So far, studies and approaches to entrepreneurship have been dominated by individual and corporate systems. This approach is unsuitable to develop regional competitiveness because the entrepreneurs are small-scale farming that have limited resources, capabilities, and access. The knowledge obtained from this research is in the form of conceptual community entrepreneurship in agricultural cluster areas and shows the ability of community entrepreneurship to transform an individual into collective systems to build competitiveness in agricultural areas. Community entrepreneurship in agricultural areas is an entrepreneurial interaction that has general characteristics with the dimensions of regional competitiveness. The interaction of entrepreneurship aspects and regional competitiveness, namely communities, agribusiness clusters, and shared resources. This interaction resulted in four community entrepreneurship variables, namely collective innovation, collective supply chain management, collective accessibility to economic resources and opportunities, profit accumulation, and benefit-sharing.
The research problem is why community entrepreneurship has not been optimal in developing the competitiveness of agricultural cluster areas. The research question is how is the development of community entrepreneurship in agricultural cluster areas and how do community entrepreneurship develop the competitiveness of agricultural cluster areas? This study aims to analyze the condition of community entrepreneurship in agricultural cluster areas and reconstruct community social enterprise models to develop the competitiveness of agricultural cluster areas. This research proves that entrepreneurship in agricultural areas, which has been tied to individual patterns, needs to be shifted to a collective pattern. This requires business actors who are dominated by small-scale farming, to achieve economies of scale, to grow the regional economy so as to develop the competitiveness of agricultural areas. The development of community entrepreneurship in agricultural areas varies: strong, moderate and weak. Strongly managed in the form of a community social business Community social businesses do (a). knowledge transfer, mentoring, facilitation of innovation and access; (b) embracing multi-stakeholder participation by developing community bonds, collaboration and multi-stakeholder support. This is to produce a variety of innovations, a variety of added values, market reach and regulatory support. stakeholder participation to implement modern business management. It works to achieve economies of scale, improve regional economies so that the competitiveness of agricultural cluster areas is realized
ENTREPRENEURSHIP FOR DEVELOPING SMALL AND MEDIUM-SCALE FARMERS IN AGRICULTURAL CLUSTER
Full text linkThe entrepreneurship possesses the energy to generate innovation and improvement of agricultural clusters. However, it somehow has yet been successful to reach marginalized groups including Small and Medium Enterprises (SMEs) in agricultural clusters. The research questions to be addressed are thus: (1) how public policy at both national and regional levels contribute to entrepreneurship capacity-building in developing agricultural cluster in order to achieve SMEs empowerment. (2) Empiric actuality of entrepreneurship in agricultural cluster development. The research is a qualitative-descriptive research, case study on agricultural cluster at Subdistrict Lembah Gumanti of Solok Regency in the province of West Sumatra. Research result indicates that entrepreneurship policy has indeed yet at its best in the development of SME-based agricultural clusters due to the fact that entrepreneurial policy in agricultural clusters is still dominated by personal/private and corporation-based entrepreneurship
Penentuan Waktu dan Suhu Pengeringan Optimal Terhadap Sifat Fisik Bahan Pengisi Bubur Kampiun Instan Menggunakan Pengering Vakum
No full textPenentuan Waktu dan Suhu Pengeringan Optimal Terhadap Sifat Fisik Bahan Pengisi Bubur Kampiun Instan Menggunakan Pengering Vakum
Full text linkResearch to improve the quality of kampiun instant porridge had been done with the treatment temperature and time of drying using a vacuum drying. The aim of the study was to determine the optimal drying temperature and time in the filler manufacture of instant kampiun porridge consisted of instant rice porridge, instant mung beans, black rice porridge and banana instant. To the obtained products were tested the physics test which covered yield, moisture content, density kamba, water absorption capacity, and rehydration time. The results of analysis from various treatments showed that the optimum treatment for instant rice porridge was drying temperature 60oC for 6 hours, for instant mung beans was drying temperature 60oC for 6 hours, for instant banana was drying temperature of 50oC for 6 hours, and for black sticky rice porridge was drying temperature 60oC for 6 hours.ABSTRAKPenelitian peningkatan mutu bubur kampiun instan telah dilakukan dengan perlakuan suhu dan waktu pengeringan menggunakan alat pengeringan vakum. Tujuan penelitian adalah untuk menentukan suhu dan waktu pengeringan optimal dalam pembuatan bahan pengisi bubur kampiun instan, yang terdiri dari bubur beras instan, kacang hijau instan, bubur ketan hitam instan dan pisang instan. Terhadap produk yang dihasilkan dilakukan uji fisika meliputi rendemen, kadar air, densitas kamba, kapasitas penyerapan air, dan waktu rehidrasi. Hasil analisis terhadap berbagai perlakuan menunjukkan perlakuan optimal untuk bubur beras instan adalah suhu pengeringan 60oC selama 6 jam, untuk kacang hijau instan adalah suhu pengeringan 60oC selama 6 jam, untuk pisang instan adalah suhu pengeringan 50oC selama 6 jam dan untuk bubur ketan hitam instan adalah suhu pengeringan 60oC selama 6 jam.</p
Pengaruh Jenis Starter untuk Meningkatkan Effisiensi Waktu Fermentasi dan Analisis Proksimat Biji Kakao
No full textPengaruh Jenis Starter untuk Meningkatkan Effisiensi Waktu Fermentasi dan Analisis Proksimat Biji Kakao
No full textProcess of cocoa beans fermentation is done to destroy pulp and occurrence of chemical reactions, biochemistry, and physical changes in cocoa seeds. The purpose to improve the chemical content, to develop formation of taste, color, and compound of distinctive aroma of chocolate. This research was conducted by observing influence of starter type to improve fermentation time efficiency and proximate analysis. The purpose of research was to shorten fermentation time, so that farmer group can shorten fermentation time and reduce expenditure. The study design was a factorially complete randomized design. The treatments for cleaved cocoa seeds were type of starter added and length of fermentation. The starter type given were 1% tape starter and 1% bread starter with fermentation length 48, 72, and 96 hours. Each treatment was performed with 4 replications. The results showed that in the treatment of 1% tape starter and treatment of fermentation lenght 96 hours (the 4th day) gave optimum result with content of water 7.22%, ash 3.45%, fat 50.56%, and protein 15.21%.ABSTRAK Proses fermentasi biji kakao dilakukan untuk menghancurkan pulpa dan terjadinya reaksi kimia, biokimia, dan perubahan fisika dalam keping biji. Tujuannya untuk memperbaiki kandungan kimia, dapat mengembangkan pembentukan calon rasa, warna, dan senyawa aroma khas cokelat. Penelitian ini dilakukan dengan melihat pengaruh jenis starter untuk meningkatkan efisiensi waktu fermentasi dan analisis proksimat biji kakao. Tujuan dari penelitian adalah untuk mempersingkat waktu fermentasi, sehingga diharapkan kelompok tani dapat memperpendek waktu fermentasi dan mengurangi pengeluaran. Rancangan penelitian adalah rancangan acak lengkap (RAL) secara faktorial. Perlakuan untuk biji kakao yang telah dibelah yaitu jenis starter yang ditambahkan dan lama fermentasi. Jenis starter yang diberikan adalah 1% starter tape dan 1% starter roti dengan lama fermentasi 48, 72, dan 96 Jam. Masing-masing perlakuan dilakukan dengan 4 kali ulangan. Hasil penelitian menunjukkan bahwa pada perlakuan pemberian 1% starter tape dan perlakuan lama fermentasi 96 jam (hari ke-4) memberikan hasil optimal, yaitu kadar air 7,22%, abu 3,45 %, lemak 50,56%, dan protein 15,21%.</p
Politeness Strategies Found in Classroom Interaction Post-Graduate Student
No full textThe science of speech and context is known as pragmatics. Politeness strategy is one of many linguistic concerns covered in this study. There are four categories of politeness in the research on polite discourse that Brown and Levinson pioneered. Being polite seeks to lessen uncomfortable or unwelcome reactions. Culture and politeness can be related through research. The Minangkabau people believe that the use of the "Kato nan ampek” style, which makes one's politeness in speech apparent, can reveal one's politeness. The purpose of this study is to discuss the many types of politeness used in the Postgraduate UNP class. The politeness strategy of Brown and Levinson is the underlying hypothesis. By using data from video zoom meetings for English learning related to teacher and student interactions in the classroom, this research is qualitative and descriptive. Based on the discussion, it is found that they practice all kinds of politeness strategies in leading class for post-graduate studentsPragmatic adalah ilmu tentang ujaran dan konteks. Dalam ilmu ini dibahas beberapa isu dalam berbahasa, salah satunya kesantunan tutur. Didalam kajian tutur kesopanan yang diinisiasi oleh Brwon dan Levinson, memberi empat kategori kesantutan tutur. Kesantunan pada dasarnya bertujuan untuk mengurangi respon yang tidak diinginkan atau ketidaknyamanan. Kajian kesopanan dapat berkorelasi dengan budaya. Kesopanan menurut orang Minangkabau dapat dilihat dari aplikasi “kato nan ampek” dari langgam ini, nampak bahwa kesopanan seseorang dalam berujar. Penelitian ini bertujuan untuk mendiskusikan bentuk tutur kesopanan yang ada pada interaksi kelas pada kelas Pasca Sarjana UNP. Teori yang digunakan adalah strategi kesantunan oleh Brown dan Levinson.. Penilitian ini adalah qualitativ descriptif dengan mengambil data dari video zoom meeting pembelajran bahasa Inggris terkait interaksi guru dan murid didalam kelas. Hasil dari penelititan ini menunjukkan empat kategori kesantunan tutur dilakukan oleh dosen kepada mahasiswa pasca sarjana pada interaksi dalam kelas
A Comparison of Using Multiple Choice and Cloze Tests on Students’ Achievement in Reading Comprehension at Second Semester of English Department of FKIP Batanghari University
Full text linkThe purpose of the study was to find out the comparative achievement of multiple choice test and bracket test in reading comprehension in the second semester of the department of english, University of FKIP Batanghari. This study used a mixed method approach. The subject of the test would be second semester english students of FKIP Batanghari University. Data was collected through two instruments, which were a test and an interview. Based on the results of this study, the author found that students scored higher in the cloze test than in the multiple choice test. The result of the interview showed that the students preferred to answer the question in the cloze test than in the multiple choice question because they were easier to understand. These perceptions confirm the differences in student scores on the first research question. However, the result also showed that the multiple choice test is a better measure of students' reading comprehension. The students' impressions and opinions about the tests and their own performance were recorded and considered. Implications of results and recommendations further research is needed to obtain detailed and usable information to improve students' reading comprehension and achievement in the future
