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CREATIVE ECONOMIC MANAGEMENT OF TANGKIT LAMA VILLAGE SUNGAI GELAM SUB-DISTRICT MUARA JAMBI DISTRICT Sumarto, Sumarto
Hunafa: Jurnal Studia Islamika Vol 15 No 2 (2018): ISLAMIC ECONOMY
Publisher : State Institute of Islamic Studies (IAIN) Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (844.469 KB) | DOI: 10.24239/jsi.v15i2.522.323-339

Abstract

The potential of a dynamic society must be developed with good management of economic activities. Certainly by building a good standard of living with adequate income. This is done by the author conveying one of the potential of the Village in Muara Jambi Regency which could be the starting point of economic progress in Jambi. When viewed from the data, the village of Tangkit Lama is divided into 4 hamlets, namely Hamlet I, Hamlet II, Hamlet III, and Hamlet IV. The number of household in Tangkit Lama Village is 27. The number of householders in Tangkit Lama Village is 1094 households with a total population of 4046 people. The details of the male population are 2100 people and women are 1946 people. The village of Tangkit is rich in agricultural land, no wonder that most of the villagers work as farmers and farm laborers. The types of plants planted in this village include rubber, palm oil, corn, tobacco, chili, green beans and peanuts, kale, spinach, mustard greens, watermelons. The total area of agricultural land is 5730 ha, with details of 1500 ha residential area, 3879 ha of rubber plantation area, 200 ha of palm oil area, 20 ha of secondary crop area, and 121 ha of horticulture area. The people of Tangkit Lama village also have cattle and goats. The community can spend their free time after returning from the garden. This is usually done by men and women from the villages of Tangkit Lama. In the village of Tangkit Lama there are also many people who work as tailors who usually sew when there are clothes order or intentionally make clothes for sale. Various economic activities developed by the community, ranging from gardening, raising to sewing activities. This is very potential if developed can generate people’s economy through creative action, not only the potential that has been developed and has results, but needs sustainable development and hope can be a source of additional income for each household. Therefore, there is a need for good management in managing the economic activities of the community based on potential and development. In this paper the author tries to raise the reality of the village of Tangkit Lama in developing creative economic activities.
Equalization and Standardization of Management of Education in Madrasah Sumarto, Sumarto
Hunafa: Jurnal Studia Islamika Vol 14 No 1 (2017): ISLAMIC EDUCATION
Publisher : State Institute of Islamic Studies (IAIN) Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (248.157 KB) | DOI: 10.24239/jsi.v14i1.450.117-139

Abstract

There are different views regarding the management of education. There are those who review management in terms of functions, objects, and institutions, and others who review management as a whole. Management is a series of activities that comprises planning, organizing, mobilization and supervision in achieving predetermined objectives, and aims to explore and utilize natural resources to achieve organizational goals. Based on this, management of education is interpreted as a series or activities such as planning, organizing, motivating, controlling, and developing all efforts to regulate and utilize human resources, facilities and infrastructure to achieve goals of education. To realize good management of education requires capable and talented leaders. In this paper, study is focused on equalization and standardization of management of education in Madrasah.
PENDIDIKAN BERKELANJUTAN DALAM BIDANG VOKASI Sumarto, Sumarto; Nurhayati, Ai
Prosiding APTEKINDO Tahun 2010
Publisher : FTK Universitas Pendidikan Ganesha

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Abstract

Pembangunan pendidikan vokasional adalah suatu usaha yang bertujuan untuk mewujudkanmasyarakat Indonesia yang berkualitas, maju, mandiri, dan modern. Pembangunan pendidikanvokasional merupakan bagian penting dari upaya menyeluruh dan sungguh-sungguh untukmeningkatkan harkat dan martabat bangsa. Keberhasilan dalam membangun pendidikan akanmemberikan kontribusi besar pada pencapaian tujuan pembangunan nasional secara keseluruhan.Dalam konteks demikian, pembangunan pendidikan itu mencakup berbagai dimensi yang sangat luas:yang meliputi dimensi sosial, budaya, ekonomi, dan politik.Pendidikan vokasional adalah sebagai bekal dalam menghadapi dan memecahkan problema hidupdan kehidupan, baik sebagai pribadi yang mandiri, warga masyarakat, maupun sebagai warganegara. Apabila hal ini dapat dicapai, maka ketergantungan terhadap ketersediaan lapanganpekerjaan, yang berakibat pada meningkatnya angka pengangguran, dapat diturunkan, yangberarti produktivitas nasional akan meningkat secara bertahap.Kerwords: Pendidikan Vokasional, Pendidikan Kecakapan Hidup, Pengembangan Pendidikan
PENENTUAN SENYAWA BIOAKTIF EKSTRAK DAGING SIPUT BAKAU (Terebralia sulcata) DENGAN KROMATOGRAFI LAPIS TIPIS (KLT) Sumarto, Sumarto; Desmelati, Desmelati; Dahlia, Dahlia; Hasan, Bustari; Azwar, M
Berkala Perikanan Terubuk Vol 39, No 2 (2011): Juli 2011
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (735.731 KB) | DOI: 10.31258/terubuk.39.2.%p

Abstract

This research was conducted for aims to determine the class of activecompounds contained in the mangrove snail meat that was extracted using hexaneand methanol solvents. Active compound was determined using maceration, thinlayer chromatography (TLC) and phytochemical test methods. At plate TLC haveRf 0,86 cm and 0,62 cm and active compounds derived from the mangrove snail(Terebralia sulcata) are flavonoids (polar and non polar) and non polar saponinand alkaloid .
CHARACTERISTICS OF FISH BONE FLOURS QUALITY FROM DIFFERENT TYPES OF FISH (Pangasius sp., Clarias sp., Paraplotosus sp.) Angraini, Rara Mona; Desmelati, Desmelati; Sumarto, Sumarto
Berkala Perikanan Terubuk Vol 47, No 1 (2019): Februari 2019
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (332.932 KB) | DOI: 10.31258/terubuk.47.1.69-75

Abstract

This study aimed to utilize the fish bone waste from different types of fish, Pangasius sp., Clarias sp., Paraplotosus sp. as a high calcium of bone flour and determine the quality characteristics of fish bone flour which was produced. The method used was a non-factorial Completely Randomized Design (CRD), with different types of fish bones as treatments which consisting of 3 levels: Pangasius sp. bone (Tp), Clarias sp. bone (Tl), and Paraplotosus sp. bone (Ts) with 3 replications and 9 units of experimental units. The parameters tested were organoleptic, proximate analysis, calcium, phosphorus and whiteness degrees. The results showed that the Pangasius sp. bone flour (Tp) was the best treatment with characteristics of brilliant appearance, the distinctive aroma of fish was still felt, smooth and dry texture, as well as whiteness degrees that the best treatment in walking catfish bone flour with value 81.30%, referred to whiteness degrees of flour, it is below the range of 80-90%. Meanwhile the best proximate value was obtained in Paraplotosus sp. bone treatment (Ts) with moisture, ash, fat, protein, carbohydrate, calcium and phosphorus content was 5.71%, 54.60%, 2.57%, 25.21%, 10.83%, 38.4%, and 33.9%.
PERBANDINGAN PENCAMPURAN DAGING IKAN PATIN (Pangasius hipopthalmus) DENGAN IKAN GABUS (Channa striata) PADA KARAKTERISTIK SURIMI Saputra, Bobby; Desmelati, Desmelati; Sumarto, Sumarto
Berkala Perikanan Terubuk Vol 44, No 1 (2016): Februari 2016
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (291.687 KB) | DOI: 10.31258/terubuk.44.1.79 - 89

Abstract

The purpose of this research was to evaluate the quality characteristic of surimi where made from a mixture of pangasius catfish and snakehead meat. Catfish and snakehead weighing range 800-1.000 gram/fish were obtained from a fish market in Pekanbaru. Catfish and snakehead meat was separated and blended. Five types of surimi were prepared from the two fish meat with a ratio of catfish and snakehead : 100% catfish meat, 100% snakehead meat, 75% catfish meat + 25% snakehead meat, 50% catfish meat + 50% snakehead meat and 25 % catfish meat + 75% snakehead meat. Surimi was leached in a fluid with 0,3% salt, temperature 5-10oC for 15 minutes, filtered, pressed then added 4% sucrosa, 4% sorbitol and 0,3% STTP. Surimi was analized for quality characteristics, gel strength (fold test and bite test), water holding capacity, pH and proximate. The research was designed using RAL and different between treatments were tested by Duncan test. The results showed surimi was prepared ​​from50% catfish meat+ 50% snakehead was the best treatment; the folding test value was 4,2 which was not cracked when folded in half circle; the bite test value was 7,2 strongly elasticity; water holding capacity 37,7%; pH 6,2; protein contant 17,7%; fat contant 0,9% and ash contant 2,1%.
THE EFFECT OF NANOCALCIUM ADDITION FROM SEMBILANG FISH (Paraplotosus albilabris) BONE ON MAKING BISCUITS Arieska, Leona; Desmelati, Desmelati; Sumarto, Sumarto
Berkala Perikanan Terubuk Vol 47, No 1 (2019): Februari 2019
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (374.99 KB) | DOI: 10.31258/terubuk.47.1.102-111

Abstract

This study aims to determine the characteristics of biscuit quality with the addition of nanocalcium from the sembilang fish bone (Paraplotosus albilabris). The method used is non factorial completely randomized design with the treatment used in this study, namely the addition of nanocalcium from 4 levels, namely N0 (control: biscuits without the addition of nanocalsium), N1 (addition of 5% nanocalcium), N2 (addition of 10% nanocalsium ), N3 (addition of 15% nanocalcium). The parameters tested were organoleptic and proximate. The results of the study showed that the addition of 15% nanocalcium in Sembilang fish biscuits was the best treatment most panelists liked. Appearance characteristics are brilliant, intact and specific to fish biscuits, non-fishy aroma, and brittle and dense texture, with water content of 5.78%, ash content of 5.10%, fat content of 24.59%, protein content 6.82%, carbohydrate levels 57.71%, phosphorus levels 0.57% and calcium levels 14.14%.
KAJIAN KELESTARIAN IKAN LOKAL (IKAN TAPAH DAN KELEMAK) DI WILAYAH KABUPATEN KAMPAR PROVINSI RIAU Rengi, Pareng; ', Bustari; ', Sumarto
Berkala Perikanan Terubuk Vol 41, No 2 (2013): Juli 2013
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (66.064 KB) | DOI: 10.31258/terubuk.41.2.82-91

Abstract

Productivity of Tapah fish (Wallago leeri) and kelemak fish (Leptobarbushoeveni Blkr) in Kampar district has been decreased every year. It’s indicates thatthis species in extinct conditions and should be a priority to recovery. Someactivity which can do to recovery this species with know how much stock thisspecies in Kampar district. Recovery this species can do with cage aquaculturemethod and areas of fisheries conservation.Keywords: Wallago leeri, Leptobarbus hoeveni Blkr, fresh water, stock
THE CHARACTERISTICS OF NANOPARTICLE QUALITY OF SAND SEA CUCUMBER (Holothuria scabra) MEAT COLLAGEN WITH DIFFERENT STIRRING TIME Syafrijal, Syafrijal; Sumarto, Sumarto; Dewita, Dewita
Berkala Perikanan Terubuk Vol 46, No 3 (2018): November 2018
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (415.448 KB) | DOI: 10.31258/terubuk.46.3.27-36

Abstract

This research was aimed to determine the characteristics of nanoparticle quality of sand sea cucumber meat collagen (Holothuria scabra) with different stirring time. The method was carried out experimentally by conducting an experiment on nanoparticles of meat sand sea cucumber (Holothuria scabra) with different stirring i.e. 1, 2 and 3 hours. The results showed that on the fresh of meat sand sea cucumber has moisture, protein, ash, fat, and carbohydrate content was 78.94%, 79.67%, 6.74%, 4.82%, and 8.77%, respectively. The nanoparticles of collagen produced showed that different stirring time was affected by the quality characteristics of nanoparticles of sea cucumber meat collagen. The best result was obtained at 3 hours of stirring time which produced collagen nanoparticles with a yield rate of 14.33%, moisture 65.79%, ash 0.70%, protein 98.23%, pH 3.83 and particle size 950 nm.
KAJIAN PENGEMBANGAN PANGAN LOKAL BERBASIS PENGOLAHAN HASIL PERIKANAN DI KABUPATEN PELALAWAN RIAU ', Sumarto; Rengi, Pareng
Berkala Perikanan Terubuk Vol 41, No 2 (2013): Juli 2013
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (81.418 KB) | DOI: 10.31258/terubuk.41.2.9-22

Abstract

The research aims to develop a local food-based products in the fishprocessing of Pelalawan regency, where was knowing with the sources ofavailability of raw materials, processing centers know that can be developed,identify and characterize the product, and strategy development. This studied wasconducted with survey method, PRA analysis and SWOT analysis. Local foodprocessing activities fisheries sector as a whole has the potential to be developedmainly on the type of product smoked fish, dried shrimp and lomek dried product.That products become the flagship product was a type of smoked fish (selais,baung, and catfish) with centers of raw materials and refined products in theregion in Langgam. The main problem was that the technology which applied inthe processing of simple, raw material availability and limited productivity. Somestrategies can be applied in the development of improved productivity and qualityof fishery products, cooperation and partnership in marketing and capital,streamline the use of fishery production facilities and infrastructure, improvingtechnical quality and motivation of human resources (fish processing) to improvethe competitiveness of fishery products .Keywords: local, food-based, fish processing
Co-Authors ', Bustari ', Desmelati ', Edison ', Erwinsyah ', Isnawati ', OKTORIO ', Suhardi ', Suparmi ', Syahrul Aan Komariah Abubakar Abubakar Ade Gafar Abdullah, Ade Gafar Afifi, Abdurrahman Afza, Muhammad Fakhran Ahmad Alparis Akbar Wardhana Akhimelita, Lita Akmin Sulaiman Harahap, Akmin Sulaiman Aldi Hafiz Siregar Alfian Arby Aliusman Mardi Efendi, Aliusman Mardi Allenty Nefitri, Allenty Ambarita, Befrison Utama Amin, Miftakul Andika Pratama Anggi Rizki, Anggi Anggriani, Tika Angraini, Rara Mona Aprianty, Deris Aprianty, Deris Arieska, Leona Bachtiar, Agus Bachtiar, Agus Bachtiar, Raden Agus Bella Kharisma, Bella br Bangun, Feby Frisca br Bangun Frisca Bustari Hasan Catur Wirawan Chasmayani, Noviana Cyntia Paramita, Cyntia Dahlia Dahlia Damayana, Gusta Damayanti, Mutia Tri Dayani, Rahmi Dedi Iskandar Dehwie, Tyarani Desmelati Desmelati Dewi Kusuma Anggraini, Dewi Kusuma Dewita Buchari Dewita Dewita, Dewita Diding Nurdin, Diding Dimas Prasetia, Dimas Djohar, A. Dwetro, Gilbert Rival Edina, Lydia Mia Edison Edison Emmi Kholilah Harahap, Emmi Kholilah Eni Yulinda Faosiy Ogunbado, Ahamad Faradilla, Shella Febrina Judith, Febrina Fitri Yanti Fryathama, Ilham Gaol, Ade Usbet Lumban Gendut Sukarno Ginting, Dandi Permai Dani Gonal, Hendri Haeba, Ilham Dwitama Hamdan Alawi Hardiwinata, Hardiwinata Hari Purnomo, Eko Henrik, Ridar Herlima Yuli, Herlima Herry Kurniawan Hidayat Hidayat Ibrahim, Maulana Malik Ibrahim, Mohamad Irvan Idris, Mulyadi Ielvia, Zira Ilhamdy, Aidil Fadli Iriani, Dian Iwada, Marwah Johar Maknun, Johar Jufrizal Yasin, Jufrizal Karimah, Ima Karimah, Ima Kasman Kholilah Harahap, Emmi Kristiani, Nita Kunaepah, Uun Kunaepah, Uun Listianasari, Yanita Liza, Mirna Lubis, Yeni Vincensia Lufhiana, Raja Anita Lusi Kristiana M Azwar M Lumbantobing, Julio Mahmud MY Martha, Alvin Hadi Mery Sukmiwati Meyti Eka Apriyani, Meyti Eka Michael Armansyah Michael Michael Mirna Ilza Mitra, Siswanda Muhammad Ar Razi, Muhammad Ar Muhammad Zaid Abrar, Muhammad Zaid Muhammad Zaid Antoni, Muhammad Zaid Mushelpi, Mushelpi Musyofah, Tina Mychael F Naibaho N Ira Sari N. Ira Sari Nanang Fattah, Nanang Nefri, Nefri Ngafif Fatuh Zahroh, Ngafif Fatuh Nova Jumaiza1, Nova Nur Asia, Nur Nuraeni, Irma Nurmawilis Nasution, Nurmawilis Oemar, Hirawati Okto Oloan F Simarmata Pamungkas G, Budhi Pareng Rengi Pitri, Tri Pramungkas, Niken Ayu Prihatin, Eka Purwiyatno Hariyadi Putra, Guswanda putri, Ayuningtias widia Putri, Trisna Wiga Radiati, Ani Rahadian, Yan Rahman Karnila Rahmasari, Armelia Ramadhan, Sahrul Rangkuti, Ahmad Kamil Ratnata, I. W. Rendi Arbian, Rendi Rianti, Ernita Rio Maisaputra, Rio Rique Prayoga, Rique Riwanda, Wahyu Rizkha Yana Pratiwi, Rizkha Yana Rokayah, Siti Ronald Sohahau Manao, Ronald Sohahau Rozak, Lili Abdullah Rulinda, Rulinda Sabbah, Hindam Saipul Anwar Saleh, Anis Saputra, Bobby Saputra, Hendri Mustari Sari, Cindy kemala Sari, Liza Mulya Sari, T Ersti Yulika Sari, Thessa Amaria Sari, Tri Atika Sasmita, Firdamdam Siburian, Mayer Titus Sidauruk, Santhy W Sidauruk, Shanty Wisuda Siti Aisyah Siti Masitah Sri Tika Evianty S Suardi Loekman Sudiono, Nanang Sujoko Sujoko Sukatno Sukatno, Sukatno Sukirno Mus Suparmi Suparmi Suryo, Joko Syafrijal Syafrijal Syahputra, Muhammad Fikri Syaiful Irzal, Syaiful Taufik, Irsan Thohari, Ahmad Hamim Tjipto Leksono Tresna Dewi, Ayu Amalia Tresna Dewi, Ayu Amalia Usman Usman Utari MZ, Silvia Isma Viki Buana Satria Wantan Nainggolan, Wantan Wendra, Dwi Windara Nur Adha, Windara Nur Yadi Mulyadi Yeni, Aframa Yunani, Afrika Yusefri, Yusefri Zulistiara, Juanidia