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PENERAPAN MODEL PEMBELAJARAN THINK PAIR SHARE UNTUK MENINGKATKAN HASIL BELAJAR IPS SISWA KELAS IV SD NEGERI 16 KUALA PENASO ', Dahlia; Marhadi, Hendri; ', Lazim N
Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan Vol 4, No 1 (2017): Wisuda Februari 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan

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Abstract : The research was carried out starting from the low averages the fourth grade social studies students SDN 16 Kuala Penaso. Of the 23 students who achieved KKM (minimum completeness criteria) only 8 students (34,78%), while 15 students did not complete (65,22%) with an average 53,48. The research problem is Application of Cooperative Learning Model with Type Think Pair Share (TPS) to Improve Learning Outcomes in Grade IV IPS SDN 16 Kuala Penaso? "This study aims to improve learning outcomes IPS fourth grade students of SDN 16 Kuala Penaso through the application of learning models Type Think Pair Share (TPS). This research is a form of Classroom Action Research (CAR), Application of Cooperative Learning Model Type Think Pair Share (TPS) in fourth grade at SDN 16 Kuala Penaso by the number of students 23. The research was conducted in April 2016. Learning to implement cooperative learning model Think Pair Share (TPS). At the first meeting of the first cycle of observation activities for teachers to get a percentage of 78.13%, increasing to 81.25% in the second meeting. At the first meeting of the second cycle revaluation increased by 84.38% and the second meeting of the second cycle assessment of teacher activity reached 90.68%. Assessment of student activity at the first meeting of the first cycle to obtain a percentage of 71.87% and then increased to 78.13% in the second meeting. At the first meeting of the second cycle reached 84.37% and the percentage of the second meeting of the second cycle to obtain a percentage score of 87.50% and increased 53.48 basis of learning outcomes increased to 60.86 in the first cycle and the second cycle increased to 82.61. Based on these results it can be concluded that through the application of cooperative learning model to improve learning outcomes Think Pair Share (TPS) can improve IPS fourth grade students of SDN 16 Kuala Penaso acceptable. Key Words : Think Pair Share, learning outcomes IPS
THE EFFECT OF DIFFERENT PACKAGING MATERIALS ON QUALITY SEAWEED SWEETS (Eucheuma cottonii) DURING STORAGE AT ROOM TEMPERATURE Ria S, Imay Christina; Sari, Ira; ', Dahlia
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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The study was intended to examine the effect of different packaging materials on quality of seaweed sweets during room temperature storage. About 250 g seaweed which was taken from a fish market in Pekanbaru was prepared for seaweed sweets with addition of 125 g palm sugar and 20 g cinnamon. The sweets was packaged in 3 different types of packaging materials, HDPE, LDPE, PP and stored for 14 days at room temperature. The product were evaluated for sensory quality, moisture, reducing sugar, and fungi every 0, 7 and 14 days. The results indicate that the seaweed sweets packed with HDPE had the best quality during storage and its quality was still acceptable up to the end of a storage. Moisture and reducing sugar of the seaweed sweets were 31,57%, 44,79% respectively. The species of fungi found on the product was Aspergillus sp.Keywords : Seaweed, sweets, palm sugar, cinnamon, moisture, reducing sugar, packaging, fungi
SHELF LIFE PREDICTION OF THE SNAKEHEAD BISCUIT (Ophiocephalus striatus) USING ACCELARATED CRITICAL MOISTURE METHODE, MODEL OF LABUZA Murni, Septia; Karnila, Rahman; ', Dahlia
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 3, No 1 (2016): Wisuda Februari Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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The research was conducted to determine shelf life of the biscuit rapidly andmore simply with accelarated critical moisture methode model of Labuza.Onresearch, biscuit was ditinguished into B0 (without the powder of snakehead) andB1 (subtituted by the powder of snakehead). The nutrition facts of the biscuitswere: protein (8,09% of B0 and 24,02% of B1), fat (21,33% of B0 and 53,16% ofB1), ash (1,14% of B0 and 1,54% of B1), and mositure (1,96% of B0 and 5,39%of B1). The biscuits were stored in polypropylen packaging. The variabels ofmodel of Labuza: 1) The main parameters; Mi (0,051g H2O/g solid of B0 and0,062g H2O/g solid of B1), Mc (0,066 g H2O/g solid of B0 and 0,078 g H2O/gsolid of B1), Me (0,601 g H2O/g solid of B0 and 0,576 g H2O/g solid of B1);2)The supporting parameters; curve slope (b) (0,224 of B0 and 0,422 of B1), k/x(0,002 g H2O/m3.day), A/Ws (0,0004 m2/g), and P0 (31,824 mmHg). According tomodel of Labuza, shelf life of the bicuits were stored in room temperature (30oC)and RH 90% were 8,14 months for B0 and 17,54 months for B1. Different shelflife of two biscuits were caused by the difference of moisture value (Mi, Mc, Me).The high hygroscopic protein (albumin) of B1 caused the slowed water difution(need many days) to reach the equilibrium condition.Kata Kunci : Shelf life, biscuit, snakehead, moisture, model of Labuza
PENGARUH SUHU PENGUKUSAN TERHADAP SIFAT FISIKA KIMIA TEPUNG IKAN RUCAH Sipayung, Mely Y; ', Suparmi; ', Dahlia
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 2, No 1 (2015): Wisuda Februari Tahun 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACTThis research was aimed to determine the best steamed temperature and to determine the steamed effect on phsycochemical of trash fish. The research was conducted on June-July 2014 in fishery processing laboratory and fishery chemical laboratory Faculty of Fisheries and Marine Science Riau University, and this research was conducted also in food laboratory Bogor Agriculture Institute. Trash fish was obtained from Tanjung Beringin Village, Rampah - North Sumatera. The metode used in this research was completely randomized design (CRD) with 3 treatments of steamed temperature S1 (100 ºC), S2 (90 ºC) and S3 (80 ºC).The results showed that the treatment S3 (80 ºC) of steamed temperature was the best treatment with absorption 126.67, white degree 33.67, pH 6.41 and yield 16.90. Chemical characteristic for ash content 17.72 %, water content 7.51%, protein content 50.95%, fat content 7.70 % and crude fiber 4.22%.Keywords: Trash fish, flour, temperature, steam and physicochemical characteristics
COMPERATIVE STUDY OF WOODS TYPE TO THE SMOKED CATFISH (Pangasius hypopthalmus) FLAVOUR Yuliandri, Ade; ', Syahrul; ', Dahlia
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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This study was intended to evaluate the quality of smoked catfish smoked withdifferent types of woods. The fish weighing 250-300gr each were smoked with hot andliquid smoking method using rambutan wood (Nephelium lappacium) and medang wood(Dcinamouns spp). The smoked catfishes were evaluated for sensory quality, moisture, fenolvalue, acid value and pH. The smoked catfishes which were smoked with rambutan woodwere compared to that smoked with medang wood. The results showed that the smokedcatfishes which were smoked with rambutan wood had a better quality than that medangwood. Moisture, fenol value, acid value and pH of smoked catfishes which were smokedwith rambutan wood was 16,52%, 2,51%, 4,18% and 6,1% respectively, and that smokedwith medang wood was 18,31%, 2,17%, 4,10% and 6,33% respectively.Kunci : smoked catfish (Pangasius hypopthalmus) , sensory quality.
Comperative study of woods type to the smoked catfish (pangasius hypopthalmus) flavour Yuliandri, Ade; ', Syahrul; ', Dahlia
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

This study was intended to evaluate the quality of smoked catfish smoked withdifferent types of woods. The fish weighing 250-300gr each were smoked with hot andliquid smoking method using rambutan wood (Nephelium lappacium) and medang wood(Dcinamouns spp). The smoked catfishes were evaluated for sensory quality, moisture, fenolvalue, acid value and pH. The smoked catfishes which were smoked with rambutan woodwere compared to that smoked with medang wood. The results showed that the smokedcatfishes which were smoked with rambutan wood had a better quality than that medangwood. Moisture, fenol value, acid value and pH of smoked catfishes which were smokedwith rambutan wood was 16,52%, 2,51%, 4,18% and 6,1% respectively, and that smokedwith medang wood was 18,31%, 2,17%, 4,10% and 6,33% respectively.Kunci : smoked catfish (Pangasius hypopthalmus) , sensory quality.
A study on consumer acceptance of wet noodles added with freshwater mussel flour (anodonta sp) Sari, Ira; ', Destiawati; ', Dahlia
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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This research was intended to evaluate the consumer acceptance of wetnoodles added with freshwater mussel flour. Four types of wet noodles wereprepared from a mixture of wheat flour, eggs, salt, water, vinegar, onion, garlic,celery leaves, and backing soda the mixure were asked with freshwater musselflour at a level of 0%, 5%, 10% and 15% of the wheat flour weight. Wet noodleswas evaluated for consumer acceptance, moisture, protein and bacterial count. Theresult showed that wet noodles added with 5% of freshwater mussel flour was themost preperable by consumer. Moisture of wet noodles added with freshwatermussel 0%, 5%, 10% and 15% was 61,59%, 58,67%, 57,73% and 55,42%respectively; protein was 2,46%, 9,06%, 11,72%, 15,03% respectively; andbacterial count was 4,35 x 102 sel/g, 4,3 x 102 sel/g, 3,2 x 102 sel/g and 2,4 x 102sel/g respectively.Keyword: Wet noodles, freshwater mussel, flour, consumer acceptance
EFFECT OF WHITE OYSTER MUSHROOM (Pleurotus ostreatus) ON CONSUMER ACCEPTANCE OF DRY SMALL SHRIMP (Acetes erythraeus) NUGGET PRODUCTS Pebri, Arlika; Sukmiwati, Mery; ', Dahlia
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 2, No 2 (2015): Wisuda Oktober Tahun 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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This research aimed to determine the effect of white oyster mushroom onconsumer acceptance of shrimp nugget products. Dry shrimp used 400g weight byeach addition of different oyster mushroom consists of 4 levels ware, 0% (N0),25% (N1), 50% (N2), and 75% (N3) from the weight of dry small shrimp. Theresults showed that organoleptic test on prefered was N2 (200g). Based onproximate analysis of dry shrimp nugget with 200g (N2) white oyster mushroomaddition were significantly influence on water content (29.72%), ash (36.66%),protein content (19.06%), and crude fiber content (2.38%).Keyword :: White oyster mushroom, dry small shrimp nugget, crude fiber content