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DNA Amplification of Meat Tenderness Gene of Bali Cattle Susilo, Agus; Soeparno, Soeparno; Hartatik, Tety; Artama, Wayan Tunas
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol 7, No 1 (2012)
Publisher : Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK)

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Abstract

The aim of this study was to know DNA band pattern as a result of amplification using DNA primer from meat tenderness gene of Bali cattle. Sample used in this study was DNA isolated from blood Bali cattle. Blood samples was collected in heparin tubes from jugular vein. Leucocyte cells were isolated using RBCs (Red Blood Cells) lysis buffer. To get DNA fragmen, marbling and meat tenderness gene were amplified by using DNA primer for for meat tenderness (forward: 5’–CTACCGGGACGTCAACCT-3’; reverse: 5’-GGTTGTCGGGGTAGCTCA-3’). The size of DNA fragment were 210 bp, respectively. Key words: Bali cattle, meat tenderness gene
Physical Characteristics Meat of Various Pig Breed Susilo, Agus
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol 2, No 2 (2007)
Publisher : Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK)

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Abstract

This study was conducted to investigate physical characteristics of various pig breed.  The materials used in this study were nine pigs (three Yorkshire, three Landrace, and three Duroc), and they were about 7 – 8 months old, weighing 90 – 100 kg. The meat examined, was  Longissimus dorsi muscle.  They were heated of 50oC, 75oC, 100oC. This study applied a Completely Randomized Design with a 2-factor nesting pattern using cooking repeatition for three times. The factors were pig breed and the cooking temperature degrees. The treatment indicating differences were examined by using Duncan Multiple Range Test (DMRT). The differences of pig breeds did not provide differences on quality for pH, WHC, cooking loss and Aw. Within quality differences (P<0.01), there would  be tenderness, elasticity, shear force, and meat water content. Cooking gave quality differences (P<0.01) on pH, tenderness, elasticity, shear force, WHC, cooking loss, Aw and water content. Cooking loss and water content decreased with the increase of cooking treatment temperature. Meat pH on the temperature of 50 oC decreased in comparison with raw meat and it would increase with the enhancement in cooking treatment. Tenderness, elasticity, shear force, and WHC of the meat decreased at 75 oC and they could get enhancement as the temperature achieving 100 oC. Duroc tended to have more tenderness, elasticity, and higher shear force rates in comparison with Yorkshire and Landrace. Keywords: Pig breed,  Cooking, Physical quality
Penggunaan Tepung Beras dan Gula Merah Pada Pembuatan Petis Daging Pratiwi, Fani Yunita; Susilo, Agus; Padaga, Masdiana Chendrakasih
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol 10, No 2 (2015)
Publisher : Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (695.032 KB) | DOI: 10.21776/ub.jitek.2015.010.02.1

Abstract

This present work aimed to study the proper concentration of rice flour and palm sugar to produced delighted meat paste based on from phisical, chemical and organoleptic properties. Factorial Randomized Block design was used in the experiment. Meat Broth was supplemented with 2% (A1), 4% (A2), and 6% (A3) of rice flour and supplemented with 10% (B1), 15% (B2), and 20% (B3) of palm sugar to produce meat paste. The meat paste was evaluated for starch content, protein content, viscosity and organoleptic properties. The best result from the experiment was analyzed for Amino Acid Profiles.The Result showed that the addition of rice flour and the palm sugar significantly influenced the quality of meat paste. The combination of these treatments gave a highly significant effect on the viscosity, flavour, colour and taste. The best quality meat paste was obtained from the meat broth supplemented with rice flour 2% (w/v) and 6% (w/v) of palm sugar. The best quality meat paste produced in this study has starch content of 43.03%; viscosity 127.33 centi poise; protein content 13.39%; flavour 6.03; colour 6.25 and taste 5.77.
Kualitas Petis Daging dengan Sumber Pati Berbeda Firdaus, Fajar; Susilo, Agus; Padaga, Masdiana Chendrakasih
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol 11, No 1 (2016)
Publisher : Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (320.879 KB) | DOI: 10.21776/ub.jitek.2016.011.01.2

Abstract

The aimed of this research was to determine meat paste quality from different starch source, toward the physical, chemical and organoleptic properties. The meat paste was evaluated for starch content, protein content, viscosity and organoleptic. The experiment design used was Complete Randomize Nested. Meat broth was supplemented with tapioca starch, gaplek starch, and sweet potato starch in different concentration. Analized amino acid profiles to the best result from the experiment. The different starch source with different concentration gave significantly different to the quality of the meat paste based on starch properties content, viscosity, and gave highly significant effect on color, flavor, and taste. The best quality meat paste was obtained from sweet potato starch.
The Quality of Quail Meat Block on Difference Material and Level Binding Susilo, Agus; Widyastuti, Eny Sri; Nurvikawati, Yany Esti
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol 6, No 1 (2011)
Publisher : Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK)

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Abstract

The objective of this research was to find out the difference quality of quail meat block using STPP, sodium alginate and carrageenan of texture and chemical properties. The materials of the research were quail meat block from rejected quail’s breast, STPP, sodium alginate and carrageenan.  The method of this research was nested experiment using randomized block design.  The first factors were the kind of binder substance, namely STPP (S), sodium alginate (A) and carrageenan (K).  The second factor was the concentration of each kind of binder, namely 0.25%, 0.37% and 0.5%, respectively.  The variables measured were gel strength, elasticity and chemical properties (pH, WHC, protein content). The results showed that the use binder substance, namely STPP, sodium alginate and carrageenan gave a highly significant different (P<0.01) on pH and gave no significant different (P<0.05) on WHC, protein content.  Concentration of each kind of binder gave a highly significant different (P<0.01) on WHC and gave no significant different (P<0.05) on pH, protein content, gel strength and elasticity.  The highest pH value and WHC was on using STPP 0.5%, whereas the highest protein content value gel strength, elasticity was on using sodium alginate 0.5%. The conclusion of this research that the increasing of STPP, sodium alginate and carrageenan gave no significant different to meat block quality. The highest texture value as quality determiner was the increasing of sodium alginate 0.5%.   Keywords : Quail meat block, STPP, sodium alginate, carrageenan
Peran Guru Sejarah Abad 21 dalam Menghadapi Tantangan Arus Globalisasi Susilo, Agus; Sarkowi, Sarkowi
Historia: Jurnal Pendidik dan Peneliti Sejarah Vol 2, No 1 (2019): Historiografi Buku Teks Sejarah: dari nasionalisme hingga Ecopedagogy
Publisher : Prodi. Pendidikan Sejarah FPIPS UPI dan APPS (Asosiasi peneliti dan Pendidik Sejarah)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (131.25 KB) | DOI: 10.17509/historia.v2i1.11206

Abstract

Guru merupakan tonggak utama dalam pendidikan di dunia. Guru profesional adalah guru yang menjadi sumber inspirasi dan pematik gairah belajar bagi anak didiknya, karena guru meyakini kepentingan ilmunya ini demi masa depan anak-anaknya. Guru Sejarah yang merupakan guru yang harus terus belajar untuk mengimbangi antara ilmunya dimasa lalu, masa sekarang dan masa yang akan datang. Seorang guru Sejarah harus mampu melihat karakter anak didiknya dan menghargai setiap perbedaan yang menjadi latar belakang siswanya. Pembentuk mental dan karakter siswa, tidak akan lepas dari persoalan penanaman nilai-nilai, transfer of values. Bentuk penelitian ini adalah kualitatif deskriptif yaitu penelitian yang menyajikan temuan dalam bentuk deskriptif kalimat yang rinci, lengkap, dan mendalam yang menggambarkan situasi sebenarnya untuk mendukung penyajian data. Di abad ke-21 dimana semua yang terjadi dunia ini terpengaruh oleh globalisasi yang juga menghampiri dunia pendidikan seharusnya guru juga terus berjuang untuk tetap komitmen mendidik anak didiknya dan mengajarkan nilai karakter bangsa. Inovasi pembelajaran sangat diperlukan dalam dunia pendidikan, maka dari itu munculnya globalisasi harus dimanfaatkan dampak positifnya dan menghindari dampak buruknya bagi pendidikan. Memberikan motivasi kepada siswa, di era globalisasi saat itu semangat belajar siswa harus bertambah tinggi dan lebih baik sehingga memperoleh prestasi belajar yang lebih tinggi.
PENGEMBANGAN MODUL BERBASIS PEMBELAJARAN SAINTIFIK UNTUK PENINGKATAN KEMAMPUAN MENCIPTA SISWA DALAM PROSES PEMBELAJARAN AKUNTANSI SISWA KELAS XII SMA N I SLOGOHIMO 2014 Susilo, Agus; Siswandari, Siswandari; Bandi, Bandi
Jurnal Pendidikan Ilmu Sosial Vol 26, No 1 (2016): JURNAL PENDIDIKAN ILMU SOSIAL
Publisher : Department of Accounting Education, Faculty of Teacher Training and Education Universitas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.2317/jpis.v26i1.2127

Abstract

Has conducted research on the development of scientific learning-based module to increase the ability to create students in the learning process accounting. Target of trial module is student from XII IPS 1 SMA N 1 Slogohimo in 2014/2015 academic year, while target of modules development is XII IPS 2 (treatment class) and XII IPS Bio (control class) at SMA N 1 Slogohimo in 2014 / 2015 academic year.The test result shows that the instrument is valid to be used for research with excellent value: materials expert 83, 16%, media specialists 84,17% and practitioners 88%. The test results obtained excellent achievement percentage of 85.7%. The results showed that the Economics module in accounting section based on scientific learning approach is effective to improve the ability of creative learners to obtain significant value = 0.007 ≤ 0.05 at effectiveness test of the control class and treatment class. Further, the average value of the creating ability in treatment class is 80.45 and control class is 69.17. This value indicates that achievement of the treatment class is higher than the control class
PENERAPAN STRATEGI PEMBELAJARAN TEAMS GAMES TOURNAMENT DENGAN MEDIA PERMAINAN MONOPOLI UNTUK MENINGKATKAN KEAKTIFAN DALAM PEMBELAJARAN AKUNTANSI PADA SISWA SMA Susilo, Agus
Prosiding Seminar Nasional Pendidikan Akuntansi dan Keuangan 2015: Prosiding Seminar Nasional Pendidikan Akuntansi dan Keuangan
Publisher : Prosiding Seminar Nasional Pendidikan Akuntansi dan Keuangan

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Abstract

ABSTRAK Tujuan penelitian ini adalah untuk mengetahui peningkatan keaktifan siswa dalam proses pelajaran Akuntansi  melalui penerapan strategi pembelajaran Teams Games Tournament (TGT) dengan media permainan monopoli pada siswa kelas XII IPS 1 SMA Negeri I Boyolali tahun ajaran 2014/2015. Penelitian ini menggunakan metode Penelitian Tindakan Kelas (PTK) yang dilaksanakan sebanyak dua siklus di mana masing-masing siklus dilalui dengan empat tahapan, yaitu: (1) perencanaan tindakan; (2) pelaksanaan tindakan; (3) observasi tindakan; dan (4) refleksi tindakan. Objek penelitian adalah seluruh siswa kelas XII  IPS 1 SMA Negeri 1 Boyolali  Tahun Ajaran 2014/2015 sebanyak 42 siswa. Penelitian ini dilaksanakan secara kolaborasi bersama dengan guru mata pelajaran akuntansi. Teknik pengumpulan data pada penelitian ini adalah menggunakan lembar observasi, wawancara, dokumentasi dan angket. Hasil penelitian ini yaitu penerapan strategi pembelajaran teams games tournament (TGT) dengan media permaian monopoli dapat meningkatkan keaktifan dalam pembelajaran akuntansi pada siswa kelas XII SMA Negeri I Boyolali tahun ajaran 2014/2015. Hal tersebut didukung oleh fakta-fakta sebagai berikut: (1) Keaktifan siswa selama siklus I sebesar 65,99% dan meningkat menjadi 85,03% pada siklus II; (2) Hasil angket respon siswa mengenai strategi dan media yang digunakan pada siklus I dari 42 siswa yang menyatakan sangat setuju 36% dan menyatakan setuju 52%, dan pada siklus II meningkat menjadi 55% siswa menyatakan sangat setuju dan 40,70% menyatakan setuju. ABSTRACT The purpose of this study was to determine the increase in activity of students in the learning process through the implementation of learning strategies Accounting Teams Games Tournament (TGT) with a media monopoly game in Class XII IPS 1 SMA I Boyolali academic year 2014/2015.This study uses a Class Action Research held as much as two cycles in which each cycle passed in four stages, namely: (1) planning actions; (2) implementation of the action; (3) observing the action; and (4) reflection action. The object of research is all students of class XII IPS 1 SMAN 1 Boyolali academic year of 2014/2015 as many as 42 students. This research was conducted in collaboration with teachers accounting subjects. Data collection techniques in this research using observation sheets, interviews, documentation and questionnaires.Results of this research is the application of learning strategy teams tournament games (TGT) with a monopoly of game media can enhance the learning activity in class XII student of accounting at SMAN I Boyolali academic year 2014/2015. This is supported by the following facts: (1) The active participation of students during the first cycle of 65.99% and increased to 85.03% in the second cycle; (2) The results of the student questionnaire responses and media strategies used in the first cycle of the 42 students who stated strongly agree and 36% agree 52%, and the second cycle increased to 55% of students stated strongly agree and 40.70% agree. Kata kunci: pembelajaran teams games tournament, permaian monopoli, keaktifan siswa, akuntansi.
MODEL MEDIA PEMBELAJARAN SEJARAH DI SMA BERBASIS VISUALISASI INTERAKSI SOSIAL MASYARAKAT ZAMAN KERAJAAN SRIWIJAYA UNTUK MENINGKATKAN SIKAP TOLERANSI Susilo, Agus; Sariyatun, S.; Suryani, Nunuk
HISTORIKA Vol 15, No 2 (2014): Pengembangan Model Pembelajaran Sejarah
Publisher : Sebelas Maret University (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (277.22 KB) | DOI: 10.20961/historika.v15i2.29380

Abstract

This development research aims to produce effective learning media to meet the needs of teachers and students in teaching and learning in schools. The resulting learning media is media-based history teaching social interaction visualization era Sriwijaya Kingdom to improve the tolerance of students in SMAN 5 Surakarta where the use of social media interaction visualization era Sriwijaya Kingdom.In this development research, researchers were developed media visualization. This type of research is the development of media development with ADDIE (Analysis, Design, Development, Implementation, Evaluation). The study population was class X IPS SMAN 5 Surakarta, the study sample is determined in three classes, X IPS 1 as a class experiment, X IPS 2 as the control class, and the class as a class X IPS 3 trials. Instrument used to collect data were observation, interviews, pre-test tolerance questionnaire and pre-test. Test instrument questionnaires and achievement tests include the validation of items and reliability.The results of research showed: (1) Type of instructional media history at the senior high school has been used is the type of media power point, student worksheets and textbooks, (2) Model medium of learning history in senior high school `based visualization of social interaction of society era of Sriwijaya done through the stages ADDIE and generate media visualization by video forms of learning that experienced numerous revisions and has been validated by an expert media and materials as well as further successfully tested in the classroom X IPS 3 SMAN 5 Surakarta. (3) Test the effectiveness of instructional media History based visualizationsocial interaction of era Sriwijaya Kingdom is done by comparing the value of posttest experimental class and control class with a significance level of 5% and it is known that with thit (3.76) ttab (2.00) for attitude tolerance, then the decision-Ho is rejected. It can be concluded that the medium of teaching history in senior high school based social interaction visualization of era Sriwijaya effective for increasing tolerance.
ANALISIS KEPUASAN PELAYANAN BAGI PELANGGAN DI OBYEK WISATA TAMAN MARGA SATWA MANGKANG Susilo, Agus; Suryaningsih, Margaretha; Lestari, Hesti
Journal of Public Policy and Management Review Volume 2, Nomor 1, Tahun 2013
Publisher : Jurusan Administrasi Publik, Fakultas Ilmu Sosial dan Ilmu Politik, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (131.119 KB) | DOI: 10.14710/jppmr.v2i1.1607

Abstract

This research aims is to describe the level of service satisfaction forcustomers in the State Highways Animal Sights Mangkang. The study used adescriptive quantitative research or design that is mixed between qualitative withquantitative to measure customer satisfaction in service for Marga Park AnimalSights Mangkang. The sample of this study is 150 respondents. Data analysistechnique uses the Community Satisfaction Index.The findings of the research show that the overall performance quality ofservice to customers in the State Highways Animal Sights Mangkang becategorized either. However, some aspects still need to be repaired, althoughsome other aspects have shown good performance.Some aspects of the performance are good, they are: Disclosure ofinformation about service procedures, clarity of line role in the procedure ofservice, simplicity of procedures, identity assurance, and responsibilities of careworkers, workers in providing service Honesty, Courtesy and friendliness ofservice personnel, Respect and appreciation officer with the public, details ofservice charges Clarity, Clarity service schedule.Then the other aspects that still need to be improved performance include:easy to find / contact the service personnel, certainty responsible of ministryofficials, Reliability schedule service, cleanliness and neatness of theenvironment, availability of service facilities, modern and completeness offacilities and infrastructure, security neighborhood services, security facilitiesand services are used, the security against risks resulting from the implementationof the service.