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All Journal JMKSP (Jurnal Manajemen, Kepemimpinan, dan Supervisi Pendidikan) Jurnal Teknologi Hasil Peternakan Educaniora: Journal of Education and Humanities
Ma’rifah, Siti
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Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Education Immunology & microbiology Languange, Linguistic, Communication & Media Library & Information Science Social Sciences Veterinary

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Pengaruh Penambahan Kelakai (Stenochlaena Palustris) Terhadap Sifat Fisikkokimia Bakso Daging Ayam Ras Dwijayanti, Ratumas Sherly; Astuti, Maria H.; Ma’rifah, Siti
Jurnal Teknologi Hasil Peternakan Vol 4, No 2 (2023): September
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v4i2.47672

Abstract

ABSTRAKMeatballs are processed products from meat, which are consumed by Indonesian people. Common ingredients in meatball dough are flour, salt, water and other seasonings. Meatballs contain energy, protein, carbohydrates, fat, calcium, and iron. This research was conducted to determine the effect of the addition kelakai on the yield, cooking loss, water content, protein and fat content of purebred chicken meatballs. This research was conducted at the Laboratory of Animal Husbandry Study Program, University of Palangka Raya. This study used an experimental method with a completely randomized design (CRD), there were 4 treatments and 4 replications, namely P1 (Making Meatballs 100% chicken meat + 0% fish meatballs), P2 (Making Meatballs 97.5% chicken meat + 2.5% fish meatballs), P3 (Making Meatballs 95% chicken meat + 5% kelakai), P4 (Making meatballs 92.5% chicken meat + 7.5% kelakai). The variables observed in this study were yield content, cooking loss, water content, protein and fat content. The data were analyzed using a test of variance and if it had a significant effect followed by using Duncan's multiple range test. From the results of the analysis of variance, it was shown that the addition kelakai in chicken meatballs had a significant effect on the protein content of chicken meatballs with the addition of 7.5%, where the P4 value was 3.46% lower than the P1 value with a value of 8.62%. From the research it was concluded that the addition of 5% of the molasses was the best level with a protein content of 4.29%, a fat content of 2.72%, a moisture content of 33.27%, a cooking loss of 0.83% and a yield of 2.02%Kata kunci: Chicken meatballs, Cooking loss, Kelakai, Physicochemical properties, Yield content
Identifikasi Konsep User Experience pada Layanan Website Perpustakaan Universitas Muhammadiyah Sumatera Utara Menggunakan Metode Frank Y. Guo Ma’rifah, Siti; Masruri, Anis; Sari, Kartika Puspita
Educaniora: Journal of Education and Humanities Vol. 1 No. 3 (2023): December
Publisher : Institute of Humanities and Education Studies (IHES)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59687/educaniora.v1i3.69

Abstract

Penelitian ini bertujuan untuk memahami bagaimana pengalaman pengguna atau user experience (UX) diimplementasikan pada website Perpustakaan Universitas Muhammadiyah Sumatera Utara (UMSU). Metode penelitian yang digunakan adalah metode deskriptif kualitatif yang dikembangkan oleh Frank Y Guo. Metode ini mencakup empat elemen utama: nilai, kemudahan penggunaan, adaptabilitas, dan keteringinan. Data dikumpulkan melalui wawancara dan studi kepustakaan untuk memberikan gambaran yang mendalam dan kaya tentang bagaimana pengguna berinteraksi dan merespons website. Hasil penelitian menunjukkan bahwa website perpustakaan telah berhasil memberikan user experience yang positif. Fitur dan konten yang disediakan di website telah memenuhi fungsi produk dan telah disesuaikan dengan baik untuk memenuhi kebutuhan informasi pengguna. Selain itu, aksesibilitas menjadi faktor penting dalam UX. Desain visual yang inovatif dan konten yang mudah dipahami juga menjadikan website ini menarik untuk pengguna, mendorong mereka untuk terus menggunakannya.
The Importance of Great Women’s Leadership as Primary Educators in Families Ma’rifah, Siti; Arifin, Antoni Ludfi; Syarief, Abdul Ghofar; Pranogyo, Antaiwan Bowo
JMKSP (Jurnal Manajemen, Kepemimpinan, dan Supervisi Pendidikan) Vol. 8 No. 2 (2023): JMKSP (Jurnal Manajemen, Kepemimpinan, dan Supervisi Pendidikan)
Publisher : Graduate Program Magister Manajemen Pendidikan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31851/jmksp.v8i2.11283

Abstract

Based on the findings of a literature research, this article intends to investigate the leadership qualities of a great woman as an educator in the family as perceived through the six value elements of humility, excitement, establishing competences, agility, and tactful. Changes in the millennial period now require that women have equal rights as males in all aspects of life. Women’s successes and skills to date have reinforced the assumption that there are little distinctions between men and women. Women’s leadership and role as primary educators in the home demonstrate their accomplishments and talents. According to the findings of a literature review from various sources, a great woman is a family leader because she is the one who can effectively manage household affairs, raise and educate children in the family, and provide input and suggestions to her husband as part of her role as a family educator.
Co-Authors Anis Masruri, Anis Antaiwan Bowo Pranogyo Arifin, Antoni Ludfi Astuti, Maria H. Dwijayanti, Ratumas Sherly Kartika Puspita Sari, Kartika Puspita Syarief, Abdul Ghofar