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Sri Handayani
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PENGARUH LAMA FERMENTASI TERHADAP KADAR PROTEIN TEMPE BIJI DURIAN Agnes Yuantin Maharani; Nasrul Rofiah Hidayati; Sri Handayani; Dewi Endri Astuti; Ria Nopida; Syaiful Fachrurazi
Florea : Jurnal Biologi dan Pembelajarannya Vol 3, No 2 (2016)
Publisher : UNIVERSITAS PGRI MADIUN

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (145.129 KB) | DOI: 10.25273/florea.v3i2.799

Abstract

Tempeh is a food that is produced from the fermentation process by Rhizopus mold. Tempe derived from soy that contains carbohydrates and proteins needed during fermentation. In addition to soy other materials that could be used adalag Biju durian. Flour starch content of 43.6 g / 100g durian seeds while the protein at 2.6 g / 100gr durian seeds. Tempeh from durian seeds are foods produced from the fermentation of Rhizopus fungi same group as soybeans. Through the fermentation process, the components of the complex nutrients durian seeds ingested by fungi with the enzymatic reaction and the resulting compounds are more modest. This study aims to determine levels of proteincontained in each fermentation. The research method using the experimental method Completely Randomized Design (CRD) is a variation of fermentation time of 30 hours, 40 hours and 50 hours. Collecting data by calculating the protein content through formol titration method. Analysis of data using analysis of variance (ANOVA) two ways through SPSS version 23.0 which shows the difference in the protein content of the soybean quality with a significant level of 0.018 <0.05, which means the length of fermentation. The highest protein content of fermentation 30 hours. The protein content of fermentation time low of 50 hours.The results of this study support the existence of tempehprodukrivitas and durian seeds in the world food industry.
Peningkatan Kemampuan Membaca Pemahaman dengan Pendekatan Pembelajaran Cooperative Learning Tipe Cooperative Intergrated Reading and Composition (CIRC) pada Siswa Semester 1 SMP Negeri 2 Tanon Tahun Pelajaran 2010/2011 Sri Handayani
Jurnal Pendidikan Vol 17, No 2 (2011)
Publisher : Jurnal Pendidikan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (57.619 KB)

Abstract

The objectives of this research are: (1) to identify the students' reading comprehension skill at SMP 2 Tanon, (2) to depict the obstacles in learning reading comprehension of the students of SMP 2 Tanon, and (3) to describe the implementation of CIRC method in improving students' reading comprehension skill at SMP N 2 Tanon. This research is conducted under Class Action Research design with two cycles in the first semester term 2010/2011. The subjects of this research are the IXth C graders. Data collecting techniques are observation, interview and documentation, which are then analyzed under qualitative method. The results of the analysis shows that CIRC method is sufficiently effective to improve students' achievement in reading comprehension. The indicators are: (1) the students achievement develops significantly, (2) the learining activities become more interactive, which can be seen through the warm discussion conducted in classes, where students share ideas within and among groups (3) the teacher controls the whole learning process intesively.
Co-Authors Agnes Yuantin Maharani Dewi Endri Astuti Nasrul Rofiah Hidayati Ria Nopida Syaiful Fachrurazi