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All Journal Jurnal Matematika Sains dan Teknologi Jurnal Pendidikan Terbuka Dan Jarak Jauh
Artama, Trimurti
LPPM Universitas Terbuka
Agriculture, Biological Sciences & Forestry Education Mathematics Other

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KAJIAN KUALITAS TERHADAP BUKU MATERI POKOK PENGETAHUAN BAHAN PANGAN HEWANI - UNIVERSITAS TERBUKA Artama, Trimurti; Suhardianto, Anang; Yuliatmoko, Welli
Jurnal Pendidikan Terbuka Dan Jarak Jauh Vol 10 No 2 (2009)
Publisher : LPPM Universitas Terbuka

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This study is to reveal accuracy, recency, legibility,language, and physical appearance the main course material on Animal Food Substance(PANG 4221) by expert perception, lecturers, and students. The result of this study is expected to provide some useful recommendation for the revision of the course material of the Open University (UT). The data were obtained by capturing information from students of UT and non UT. The data obtained were analyzed by using descriptive qualitative methods. In addition, evaluation of the course material delevoped was conducted following the PAU-PPI format. The results the course material has high accuracy, legibility, language, materials, format, print, finishing and binding (score 3-4). However, despite high scores every aspect still needs to be revised because of some in consistencies. The recency, cover design, and content design have the lowest scores (2-3). These aspects must absolutely be revised. It can be concluded that the course material should be revised to include all findings from this study.
PEMBUATAN CRACKERS DENGAN PENAMBAHAN TEPUNG IKAN LEMURU (SARDINELLA LONGICEPS) Artama, Trimurti
Jurnal Matematika Sains dan Teknologi Vol 4 No 1 (2003)
Publisher : LPPM Universitas Terbuka

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This research was done in order to diversify and to increase nutrition value of food product especially to enrich nutrition of fisheries product. Fish flour was made from Sardinella longiceps and wheat flour was used as materials to make crackers. The fish and wheat flour in the ratio of (0:100; 10:90; 20:80 and 30:70) were tested to get the best quality of crackers. Sensory quality, proximate analysis and texture test were applied in all products. The protein quality (chemical score) and calcium contents of the best crackers were 89.60 (limited amino acid : methionine) and 550 mg/100 g, respectively.The result of this research showed that the 20% fish flour-added crackers product had the highest rate of sensory quality (color, taste, smell, performance, and texture). It was accepted well by the panelists, and it also increased the protein quality and the calsium content.
Co-Authors Anang Suhardianto Welli Yuliatmoko