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All Journal Jurnal Bestari Jurnal Pendidikan Vokasi Jurnal Penelitian dan Evaluasi Pendidikan JPTK: Jurnal Pendidikan Teknologi dan Kejuruan E-JURNAL LINGUISTIK International Journal of Renewable Energy Development J@TI (TEKNIK INDUSTRI) Jurnal Pendidikan dan Pengajaran Jurnal Penelitian dan Pengembangan Pendidikan Jurnal Pendidikan dan Pembelajaran Prosiding Seminar Biologi Attoriolong IPTEK The Journal for Technology and Science Jurnal Social Economic of Agriculture Jurnal Penelitian Hasil Hutan Jurnal Teknologi Pertanian Jurnal Ilmiah Administrasi Publik Jurnal Pamator : Jurnal Ilmiah Universitas Trunojoyo Madura Jurnal Kedokteran JIMKesmas (Jurnal Ilmiah Mahasiswa Kesehatan Masyarakat) Elementary School Teacher Jurnal Pendidikan Olah Raga Jurnal Pendidikan Jasmani Kesehatan dan Rekreasi (Penjaskesrek) Jurnal Pendidikan Dasar Animal Production : Indonesian Journal of Animal Production Sumatra Journal of Disaster, Geography and Geography Education International Research Journal of Business Studies (E-Journal) IKRAITH-HUMANIORA Edukasi Journal Jurnal Teknologi & Industri Hasil Pertanian Paedagogie WACANA, Jurnal Ilmiah Ilmu Komunikasi Jurnal BISNIS & KEWIRAUSAHAAN Patria Artha Technological Journal Journal of Educational Research and Evaluation Journal of Education Technology International Journal of Supply Chain Management JURNAL PENDIDIKAN SAINS DAN APLIKASINYA JURNAL PANGAN Aquacultura Indonesiana Unnes Journal of Public Health Joyful Learning Journal Fajar Historia: Jurnal Ilmu Sejarah dan Pendidikan Jurnal Pendidikan Teknologi Pertanian J-ADIMAS (Jurnal Pengabdian kepada Masyarakat) Jurnal Manajemen Jurnal Fokus Manajemen Bisnis Jurnal Ilmiah Abdi Mas TPB Unram Profesi | Jurnal Ilmu Pendidikan dan Keguruan Proceeding Biology Education Conference el hayah jurnal studi islam

Sukardi Sukardi

bogor agricultural university

Author-ID : 390069

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Physics Public Health Social Sciences Transportation Veterinary Other

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Pengembangan modul prakarya dan kewirausahaan materi kerajinan berbasis proses di SMK Prasetya, Eka Rima; Sukardi, Sukardi
Jurnal Pendidikan Vokasi Vol 6, No 2 (2016): Juni
Publisher : ADGVI & Graduate School of Universitas Negeri Yogyakarta

Penelitian ini bertujuan untuk mengembangkan modul prakarya dan kewirausahaan materi kerajinan berbasis proses yang layak digunakan di SMK. Penelitian ini merupakan penelitian dan pengembangan. Hasil penelitian adalah sebagai berikut: (1) modul prakarya dan kewirausahaan materi kerajinan berbasis proses layak digunakan; (2) menurut siswa, modul yang dikembangkan berkualitas sangat baik, dan jika dilihat dari nilai skewness distribusi data adalah normal; (3) penerapan modul dalam proses pembelajaran secara umun dapat terlaksana; dan (4) peningkatan pemahaman siswa dengan menggunakan modul yang dikembangkan berkategori sedang dengan rerata gain score sebesar 0,62 dan selisih nilai (effect size) 14,5 dengan persentase ketuntasan siswa sebesar 87%. Pembelajaran menggunakan modul juga mampu melatih kemandirian siswa dalam belajar dan mampu menumbuhkan kemampuan dalam bekerjasama. Kata kunci: pengembangan, modul, prakarya dan kewirausahaan, kerajinan, berbasis proses DEVELOPING CRAFT AND ENTREPRENEURSHIP MODULE OF PROCESS-BASED CRAFT MATERIALS IN SMK Abstract This study aimed to develop a craft and entrepreneurship module of process-based craft materials appropriate for SMK. This study was research and development.. The results of the study were as follows: (1) the developed craft and entrepreneurship module of process-based craft materials was appropriate for use; (2) according to the students, the developed module was very good and the skewness of the data distribution was normal; (3) in general, the implementation of the module in the learning process was succesful; (4) the improvement of the studentsâ€™ understanding after using the developed module was in a fair category with an average score gain of 0.62 and the difference in value (effect size) was 14.5 with the percentage of mastery of about 87%. The instruction using the module was also able to train the students' autonomy in learning and to generate the ability to cooperate. Keywords: development, module, craft and entrepreneurship, craft, process-based

THE INFLUENCE OF MOTIVATION, LEARNING STYLES, TEACHER LEADERSHIP, AND TEACHING INTENSITY ON STUDENTS’ LEANING OUTCOMES Sulistiyarini, Dewi; Sukardi, Sukardi
Jurnal Pendidikan Teknologi dan Kejuruan Vol 23, No 2 (2016): (October)
Publisher : Faculty of Engineering, Universitas Negeri Yogyakarta

This study aims to determine the correlation and the contribution of motivation, learning styles, teacher leadership, and the intensity of teaching on the learning outcomes of X grade students in Mathematics at Vocational High Schools. This study is an ex-post facto with a total sample of 234 students. The data is collected by questionnaire and analyzed by descriptive statistics as well as correlation and multiple regression with significance level of 5%. The analysis shows that the students’ motivation and learning styles still need to be improved, while the teacher leadership and teaching intensity need to be maintained. The result of correlation analysis shows that motivation, learning styles, teachers’ leadership, teaching intensity, and learning outcomes correlate from 0.532 to 0.627. The result of dual regression analysis shows that the contribution of motivation learning styles, teachers’ leadership and teaching intensity on the students’ learning outcomes were 0.381, 0,199, 0.223 and 0.175 respectively.

RANCANG BANGUN MODEL PENGUKURAN KINERJA PABRIK GULA Dewayana, Triwulandari S.; M., Syamsul; Sukardi, Sukardi; Raharja, Sapta
J@ti Undip : Jurnal Teknik Industri Volume 5, No.3, September 2010
Publisher : Departemen Teknik Industri, Fakultas Teknik, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12777/jati.5.3.167-174

Penelitian yang berhubungan dengan upaya perbaikan kinerja pabrik gula (sebagai proses yang digunakan secara sistematis untuk memperbaiki kinerja secara berkesinambungan) belum pernah dilakukan. Terkait dengan pengukuran kinerja pabrik gula, pada penelitian terdahulu menunjukkan adanya keterbatasan karena hanya dilakukan dengan menggunakan range ukuran kinerja yang terbatas dan tidak memperhatikan keterkaitannya. Penelitian ini bertujuan untuk menghasilkan model pengukuran kinerja pabrik gula (sebagai sub model dari model perbaikan kinerja)Â yang digunakan untuk mengukur kinerja pabrik gula (skala kecil, menengah dan besar) dengan meningkatkan range ukuran kinerja (efisiensi dan produktivitas) dan memperhatikan keterkaitannya. Tahapan yang dilakukan Â yaitu 1) identifikasi terhadap ukuran kinerja, 2) merancang proses pengukuran, dan 3) menentukan infrastruktur teknis. Terdapat 10 ukuran kinerja yang digunakan. Cara pengukurannya menggunakan pendekatan Fuzzy Expert System. Infrastruktur teknis yang digunakan yaitu MATLAB (versi 7.01).Verifikasi dan validasiÂ model dilakukan dengan uji coba model pada 11 pabrik gula menggunakan data kinerja tahun 2008. Hasil pengukuran kinerja menunjukkan bahwa 1) rerata kinerja strategis untuk skala pabrik menengah dan kecil adalah rendah sedangkan untuk skala besar adalah tinggi; 2) rerata kinerja operasional pada semua skala pabrik gula adalah rendah; 3) rerata kinerja taktis pada skala menengah dan kecil adalah sedang, dan untuk skala besar adalah tinggi. Kata kunci : Fuzzy Expert System, pabrik gula, pengukuran kinerja, ukuran kinerjaÂ Â Â Research related to improvement of the performance of the sugar factory (as the process used systematically to improve performance on an ongoing basis) has not been done. Related to performance measurement of sugar mills, in previous studies showed limitations because it only be done using a limited range of performance measures and do not pay attention to their relation. This research aims to produce a sugar factory performance measurement model (as a sub model of performance improvement model) that is used to measure the performance of the sugar factory (small scale, medium and large) to increase the range of performance measures (efficiency and productivity) and pay attention to their relation. Steps being taken: 1) identification of performance measures, 2) designing the process of measurement, and 3) determine the technical infrastructure. There are 10 performance measures used. How measurement using Fuzzy Expert System approach. Technical infrastructure used in the MATLAB (version 7:01). Verification and validation of the model is done by testing the model in 11 sugar mills using performance data in 2008. Performance measurement results show that 1) the mean of strategic performance for medium-and small-scale plant is low while for a large scale is high, 2) average operational performance at all scales of sugar factories is low, 3) average tactical performance in medium and small scale are being , and for a large scale is high. Keywords: Fuzzy Expert System, sugar mills, performance measurement, performance measuresÂ

Local Community Participation in Protection Area of Water Resources Conservation in the Rinjani Forest Management Unit (Fmu) of Rinjani Barat, Lombok Island Sukardi, Sukardi; Dipokusumo, Bambang; Idris, Muhamad Husni
Sumatra Journal of Disaster, Geography and Geography Education Vol 3 No 2 (2019): Sumatra Journal of Disaster, Geography and Geography Education (SJDGGE)
Publisher : Sumatra Journal of Disaster, Geography and Geography Education

The objectives of this study are: (1) to examine the participation of local communities in the conservation of water resources, (2) to analyze the determinants of participation, and (3) to formulate a participatory water resource conservation model. This research was carried out in the area of West Rinjani Protection Forest Management Unit (KPHL). Data and information were collected by means of interview, in-depth interview, document tracking, and observation. Data were analysed descriptively. Multiple regression with logistic models was used to analyze the determinant of participation. Results showed that (1) local community participation in the conservation of water resources in the Rinjani Barat KPHL area is high (more than 40%); (2) community involvement are in the form of protection of springs, preservation of catchment areas, maintenance of canals, and utilization/management of natural tourism; (3) determinants of local community participation in the conservation of water resources are age, distance of the house from the forest area, and length of stay in the area; (4) a participatory and sustainable spring conservation model is the economic empowerment of the local community through the development of Non Timber Forest Product (NTFP) small businesses and the development of ecotourism.

ANTIOKSIDAN ALAMI SEBAGAI PENGAWET MAKANAN DAN PEMELIHARAAN KESEHATAN TUBUH Sukardi, Sukardi
Jurnal Bestari No 31 (2001)
Publisher : Jurnal Bestari

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2514.5 KB)

Natural antioxidants were isolated from the plants or the rhizomes. Main compounds are phenolics, flavonoids, and isoplavons. Antioxidant activity of the phenolics was determined by the inhibition of autooxidation of linoleac acid in water-alcohol system. Anti-inflamatory activity of the isolated compounds was determined on mouse ears by using a tumour promotere.

PEMBELAJARAN BIOLOGI MODEL PBM MELALUI EKSPERIMEN DENGAN LABORATORIUM RIIL DAN LABORATORIUM VIRTUIL DITINJAU DARI KREATIVITAS DAN GAYA BELAJAR Sukardi, Sukardi; Sudarisman, Suciati; Sunarno, Widha
Prosiding Seminar Biologi Vol 9, No 1 (2012): Seminar Nasional IX Pendidikan Biologi
Publisher : Prodi Pendidikan Biologi FKIP UNS

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (527.752 KB)

ABSTRAK Tujuan penelitian ini adalah untuk mengetahui pengaruh model PBM menggunakan metode eksperimen dengan laboratorium riil dan virtuil, kreativitas, gaya belajar, dan interaksinya terhadap prestasi belajar siswa. Penelitian ini merupakan penelitian eksperimen yang dilaksanakan dilaksanakan pada semester genap tahun pelajaran 2011/2012. Populasi penelitian adalah siswa kelas XI SMA Negeri 1 Ponorogo. Sampel penelitian terdiri atas 4 kelas terbagi menjadi dua kelompok yang diambil secara cluster random sampling. Kelompok I terdiri Kelas XI A5 dan A6 menggunakan laboratorium riil dan kelompok II terdiri kelas XI A3 dan A4 menggunakan laboratorium virtuil. Data kreativitas dan gaya belajar dikumpulkan dengan metode angket, prestasi afektif dan psikomotor dengan lembar observasi dan metode angket, dan data prestasi kognitif dengan metode tes. Data dianalisis dengan ANAVA tiga jalan dengan desain faktorial 2x2x2 dengan menggunakan bantuan Software SPSS 18. Berdasarkan analisis data disimpulkan bahwa: 1) ada pengaruh model PBM melalui eksperimen dengan laboratorium riil dan virtuil terhadap prestasi belajar, 2) ada pengaruh kreativitas terhadap prestasi belajar, 3) ada pengaruh gaya belajar terhadap prestasi belajar, 4) tidak ada interaksi antara pembelajaran model PBM melalui eksperimen dengan laboratorium riil dan virtuil dengan kreativitas terhadap prestasi belajar, 5) tidak ada interaksi antara pembelajaran model PBM melalui eksperimen dengan laboratorium riil dan virtuil dengan gaya belajar terhadap prestasi belajar, 6) terdapat interaksi antara kreativitas dengan gaya belajar terhadap prestasi belajar, 7) tidak ada interaksi antara pembelajaran model PBM melalui eksperimen dengan laboratorium riil dan virtuil, dengan kreativitas, dan gaya belajar terhadap prestasi belajar. Kata Kunci: Model PBM, metode eksperimen, laboratorium riil, laboratorium virtuil, kreativitas, gaya belajar

Optimation on Addition of Maize Sprout Extract to Improve the Quality and Taste of Soyghurt Intended for Dietetic Food of Ones with Coronary Heart Disease Sukardi, Sukardi; Patulungan, M. Hindun; Purwaningsih, Isti
Jurnal Teknologi Pertanian Vol 2, No 2 (2001)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (248.396 KB)

The aim of the experiment is to determine the optimal level of addition of maize sprout extract to improve the nutritional and the sensory characteristics of soyghurt intended for dietetic food of ones with coronary heart diseases. The experiment is carried out in a completely randomized design.Â Six levels of maize sprout extract i.e. 0 %, 10 %, 20 %, 30 %, 40 % and 50 % respectively, were added to soymilk.Â Parameters observed include fat, protein, N-amino content, protein quality (Protein Score and % Net Dietary Protein Efficiency), and the sensory characteristic, viscosity, taste, aroma and color of the soyghurt produced. The result showed Â that an addition of maize sprout extract at a level of 30 % to soymilk is found to be an optimum one to produce good quality soyghurt.Â It will reduce the fat content from 1.43 % to 0.82 %, but increase the level of unsaturated fatty acid of the soyghurt.Â It also result in the reduction of the protein of the formula from 5.67 % to 4.44 % and increase ofÂ N-amino from 1120 ppm to 1290 ppm.Â The improved formula soyghurt contains 0.82 % fat, 4.44 % protein, 1290 ppm N-amino, 51.98 Protein Score and Net Dietary Protein Efficiency of 7.25 %, and it is still considered to be acceptable in terms of viscosity, taste, aroma and color. Â Keywords: soyghurt, maize sprout, dietetic food

P and Q Models of Material Inventory Control Systems on Snack Production in Traditional Snack Company Malang Pulungan, M. Hindun; Sukardi, Sukardi; Rofida, Siti
Jurnal Teknologi Pertanian Vol 2, No 2 (2001)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (322.215 KB)

In the company, materials inventory control system show the supply of materials repeatedly occurs but the demand of materials dependently on the rate of productions. Â Refer on this condition, statistic method used for materials inventory control, i.e. P and Q model. They are determines the quantity the time of ordering materials to minimize total inventory cost.The Q model parameter comprises of ordering materials quantity, ordering time, and buying price. Â The changes of Q model parameter to 90% affect on optimum ordering quantity but it is not change the model. On P model the changes of quantity of ordering materials to 90% influence to maximum inventory but it is not change the model. The changes on ordering time and buying price didnâ€™t affect to rate of maximum inventory nor to change the model.On Q and P model application, the broken materials rate only depend on the weight of bowl and the shrink of materials weight, so it is important to investigate broken chemically pattern of materials when storage time. In addition, application of both models based on constant rate production capacity, so it is important too, to investigate materials inventory model if the company widened or production capacity increased.Keywords: P and Q model, material inventory control Â system, snack production

Tamarind Kernel Powder (Tamarindus Indica) Processing (Reviews on Roasting Temperature and Roasting Duration Pulungan, M. Hindun; Sukardi, Sukardi; Maryani, E. F. Sri; Atifah, Nur; Sucipto, Sucipto
Jurnal Teknologi Pertanian Vol 2, No 3 (2001)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (217.994 KB)

Tamarind kernel is a kind of waste that is not yet used optimally. As natural hydrocolloid source, for it is containing starch and gum, the kernel can be changed in powder form to increase its utility. In powder processing, kernel shell must be separated. One manner to separate it is by roasting where problem of roasting Research is designated to achieve combination of the best behavior of roasting temperature and roasting duration in processing of tamarind kernel as well as the calculation of production cost. Hypothesis is made. It is estimated that the inter-relation between roasting temperature and roasting duration increases the characters of tamarind kernel powder. Experimental method is used. Group random engineering, arranged by factorial, that is, two factors and three replications is implemented. Factor I is roasting temperature such as 1400C, 1500C, 1600C, and Factor II is roasting duration such as 10 minutes, 15 minutes, and 20 minutes. Analysis result of product random on tamarind kernel powder indicates that interaction between roasting temperature and roasting duration on water level, powder degree, viscosity, gel strength, rendemens and color pleasure is observed. However, interaction between roasting temperature and roasting duration in scent pleasure is not achieved. Analysis to obtain the best alternative results in best alternative of roasting temperature treatment at 1400C for 10 minutes by water level averages to 8,717% bk, starch level to 61,18% bk, viscosity 53,82 cP, gel strength 0,0097 mm/g/seconds, color and scent pleasures and rendements to 77,17% bk, production cost in first year is Rp. 525,00 for each 1 kg. Â Keywords: tamarind kernel, roasting

Studi Pengolahan Tempe Gembus Menjadi Keripik dengan Kajian Proporsi Tepung Pelapis Kusumaningsih, Endah; Sukardi, Sukardi; Wijana, Susinggih
Jurnal Teknologi Pertanian Vol 3, No 2 (2002)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (161.825 KB)

The objectives of this study is to determine the best proportion of rice flour, wheat flour, and tapioca as shell in the making of tempe gembus chips. The results showed that the proportion of rice flour 30%, wheat flour 40%, and tapioca 30% was the best treatment. The product had characteristics as moisture content 1,7243%, free fatic acid 0,391%, proteins 7,3471%,Â broken ability 0,2624 kg/cm2, output 65,9471%, crispiness, taste, appearance, and aroma prefered by panelists. Â Keywords: tempe gembus, chips, flour proportion

Co-Authors . Usmeldi A. Suryani A.A. Ketut Agung Cahyawan W ade mirza - Adhitama, Muhammad Hendri Ambiyar, Ambiyar Amiruddin Amiruddin Analde, Iddam Restu ANDIYONO, ANDIYONO Angky Wahyu Putranto Ani Suryani Arief Daryanto Arman Hakim Nasution Asep Taryana Aunur Rofiq Mulyarto Azwar Inra, Azwar Bambang Triyatmo Bella, Mira Budi Hermawan D. Mangunwidjaja, D. Dadang Mulyadi Saleh Dalimunte, Abdul Razak Darmawan, Harris Dede Suratman DEDY IRFAN Dewi Sulistiyarini Dian Ambarwati Dipokusumo, Bambang Diyah Ayu Astuti E. F. Sri Maryani Eka Lestari Endah Kusumaningsih Erliza Hambali Fahmi Rizal Fetrika Anggraini, Fetrika Hefri Hamid, Hefri Herdianingsih, Mentari Herlin, Niny Herry Purnomo Husni, Fadillah Irfan Ardiansyah Supatma Ismoyowati Isti Purwaningsih Jumadi Jumadi Junardi Junardi Kadirman, Kadirman Lymbran Tina M. Hindun P. M. Hindun Patulungan M. Hindun Pulungan Made Budiarsa Made Sri Satyawati Marimin Marimin Maydiant, Endry Mayefis, Reska Mei Jumiati Muhamad Husni Idris, Muhamad Husni Muhammad Alkaff Muhammad Arif Kamal Muhammad Romli dan Suprihatin Andes Ismayana Mujiono Mujiono Muslich Muslich, Muslich Najamuddin Najamuddin, Najamuddin Nawawi Nawawi Nina Rizkiana Nizwardi Jalinus Nur Atifah Nur Hidayat Nurpendah, Ririn Paduloh Paduloh Pertiwi, Jayanti Yudha Prasetya, Eka Rima Prawanti, Lia Titi Prawira, Endy Yudha Pribadi, Muh. Agung Puspaningarum, Firda Pramesti R Sugeng Singgih Santosa R. Dianasari R. Singgih Sugeng Santosa R. Sudradjat, R. Rahayu, Ismi Retno Astuti Ridwan, Ridwan Ristanto, Dian Ristanto Ruri Octarisa Saâ€™diyah, Halimatus Sahirman Sahirman Sakti, Rizki Hardian Sapta Raharja dan Maya Dwiyuni Saptariyanti A.K. Puteri Saputra, Muhammad Candra Sari, Elsi Puspita Sari, Wahyu Eka Sarwandi, Sarwandi Setiawan, I Gede Andri Setyo Hartanto, Setyo Sholeh, Kabib Sigit Mugiyono Soenarto Soenarto SP, Wayan Sulaksmana Sri Suhartini Suadi Suadi Suciati Sudarisman Sulik Sutiyani Susilaningsih, Sri Susinggih Wijana Suyatmin Suyatmin, Suyatmin Syaiful Bahri Syamsul M. Tajuddin Bantacut Tasrif, Elfi Taufiq Hidayat Triwulandari S. Dewayana Tupti, Zulaspan Usman Effendi W. Safera Waridah Waridah, Waridah Wasi Hasta Anindita Waskito Waskito, Waskito Widha Sunarno Wignyanto Wignyanto Yakin, Addinul Yandra Arkeman Yanto, Subari Yeti Widyawati Yulita Yulita, Yulita Yusran, Sartiah

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