This study aims to prepare SOP for organizational management at Bengkayang Regency Education Office. This research is a qualitative descriptive study with the following steps: (1) preliminary study, (2) planning, and (3) implementation. The subject of this research is Bengkayang Regency Education Office. The data collection techniques used were interviews and observation. The results of interviews and observations were analyzed by reducing data, presenting data, and drawing conclusions. The results of the preliminary study show that the Bengkayang Regency Education Office does not yet have a Standard Operating Procedure (SOP) for organizational management. SOP preparation is carried out by making field notes on mentoring activities and compiling SOP formats. Meanwhile, the implementation of SOP preparation assistance is carried out in six stages, namely the preparation stage, the formation of an implementation team, planning, drafting, testing SOP drafts, and implementing SOP. SOP is needed to regulate quality assurance of organizational management.

The curriculum requirement requires the lecturer to be creative in developing the learning style. However, in interpersonal skill subject, the lecturer only provides things that available on the textbook conventionally and focusing on the material accomplishment of the curriculum without considering the learning expected output. To resolve that problem, the lecturer needs to modify the learning style by providing a learning innovation. One of the alternatives is implementing game-based learning model by playing media card. Therefore, the research objective was to describe positive effect of game-based learning model towards collegian’s learning motivation and achievement in Interpersonal Skill subject in STMIK STIKOM Indonesia. The research method used was Quasi-Experiment with non-equivalent control group design. The research instrument used was a motivation questionnaire and learning achievement test. The research result showed that there was a positive effect of game-based learning model towards Collegian’s motivation and learning achievement in Interpersonal Skill subject.

Social interaction is a dynamic social relationship that involves relationships between individuals, between groups, and between individuals and groups. The purpose of this research is to analyse an animated film "Si Nopal" in supporting social interaction of the elementary students. The type and design of the study used in this study is descriptive research. The data collection methods are documentation and interviews. Qualitative data analysis used in this study consisted of three activity processes, namely data reduction, data presentation, and drawing conclusions. Based on the results and discussion it can be seen that the Nopal's animated video can support students' social interactions. The social interactions in the Nopal animated video include the communication process, social contact, and associative processes. Students who are given the animated video show "Si Nopal" have the motivation to imitate the aspects of social interaction in the video shown.

The purpose of this study is to develop website-based managerial supervision assessment instruments to help the duties of kindergarten supervisors in carrying out supervision managerial. This type of research refers to the Borg and Gall R&D model, modified by Sugiyono. The development research covers potentials and problems, data collection, product design, design validation, design revision, product trials, product revisions. The result of this research is Website-Based Managerial Supervision of School Principal Supervision Assessment Instrument or InPeSiM, guidelines for using InPeSiM for Supervisors and Principals. Based on the results of expert validation, InPeSiM was declared to be very complete and worth testing. Whereas in the field trial, Supervisor stated that the product was very good to used in managerial supervision.

This study was held to identify the factors behind students’ lack of verbal participation in English class. This research was a qualitative case study research, with 26 students of grade VIII at one private school in Jakarta as the subject of research. The instrument used was questionnaire which analyzed using thematic-analysis method. The results showed there are five factors influencing students’ lack of verbal participation. It started from teacher’s personality that makes the students having lack of self-efficacy in English lesson, lack of self-confidence in speaking English, lack of preparation before the English class begins, and the fear of making mistakes and being laughed at by others. This study also suggested some teaching strategies that could be used by the teachers to improve students’ verbal participation in English class or to overcome the factors behind students’ lack of verbal participation, such as Inquiry-Based Learning (IBL), Contextual Teaching Learning (CTL), and Cooperative Learning (CL).

Online learning using the Flexible Learning (Flearn) Learning Management System (LMS) at SWCU has been running for 17 years. To ensure Flearn's effectiveness, empirical evidence is needed, so this study aims to: 1) determine whether the level of student Self-regulated Learning (SRL) in learning using Flearn is higher than learning using Google Classrom (GC), and 2) knowing whether the level of learning outcomes mediated by the student's SRL level were higher than learning using GC. The type of research used to determine the attainment of this goal is the type of experiment using the Matching-only model Pretest-posttest Control Group design and Factorial design. Participants in this experiment involved 74 people, with details of 36 students and 1 lecturer as the 1st experimental group and 36 students and 1 lecturer as the control group (experiment 2). The experimental group 1 used Flearn, while the experimental group 2 used GC. The research instrument used test questions to measure student learning outcomes variables and SRL scale rubric to measure students' SRL level. The data analysis technique used the Independent Sample t-Test and ANCOVA technique. The results showed the following findings: 1) the level of student SRL in learning using Flearn was significantly higher than learning using GC, 2) the level of student learning outcomes mediated by the student SRL level was significantly higher than learning using GC.

Penelitian ini bertujuan untuk mengetahui  kadar likopen dan β-karoten serta aktivitas antioksidan hasil ekstraksi kulit melinjo merah (Gnetum gnemon L.) dengan berbagai lama waktu ekstraksi berbantu gelombang ultrasonik menggunakan pelarut etil asetat. Penelitian ini dilakukan secara laboratoris di Laboratorium Rekayasa Pangan dan Kimia Teknologi Hasil Pertanian Universitas Semarang pada Bulan Maret-Juni 2020. Rancangan percobaan yang digunakan adalah rancangan acak kelompok dengan 6 perlakuan dan 3 kali ulangan. Perlakuan tersebut meliputi perlakuan lama esktraksi yang terdiri dari : perlakuan lama 10 menit (P1), 20 menit (P2), 30 menit (P3), 40 menit, (P4), 50 menit (P5), dan 60 menit (P6). Parameter yang diamati adalah likopen, β-karoten dan aktivitas antioksidan. Data yang diperoleh dianalisis menggunakan ANOVA, dan apabila perbedaan akibat perlakuan dilanjutkan dengan uji wilayah ganda Duncan (DMRT) pada taraf 0,05%. Hasil penelitian menunjukkan ekstraksi kulit melinjo merah (Gnetum gnemon L.) berpengaruh terhadap likopen, β-karoten dan aktivitas antioksidan. Untuk mendapatkan likopen, β-karoten dan aktivitas antioksidan adalah pada waktu 20 menit (P2) yang menghasilkan likopen sebesar 209,51 ppm, β-karoten 126,44 µg/g dan aktivitas antioksidan 37,35%.

Rambut jagung merupakan limbah jagung yang selama ini belum termanfaatkan, sehingga mengakibatkan pencemaran lingkungan. Penelitian dilaksanakan di Laboratorium Rekayasa Pangan, Laboratorium Kimia dan Bio Pangan, Laboratorium Uji Indrawi Jurusan Teknologi Hasil Pertanian, Universitas Semarang. Waktu dilaksanakan pada bulan Juli sampai Agustus 2020. . Rancangan percobaan yang digunakan pada penelitian ini adalah Rancangan Acak Lengkap (RAL). Dengan 5 perlakuan dan 4 kali ulangan sehingga diperoleh 20 unit perecobaan. Formulasi tepung rambut jagung dan tepung beras berpengaruh terhadap nyata (p<0,05) terhadap kandungan gizi dan sensori keripik bayam. Dari 536gr rambut jagung didapatkan 157gr tepung rambut jagung. Berdasarkan analisis ragam formula tepung rambut jagung dan tepung beras berpengaruh terhadap kandungan gizi   (kadar air, kadar lemak, kadar protein, kadar serat kasar, kadar karbohidrat), kecuali kadar abu dan sensori. Formula tepung rambut jagung dan tepung beras yang disukai oleh panelis pada perlakuan T2 (5g:95g). dengan skor warna 2,48 (agak coklat), skor rasa 4,28 (netral), skor tekstur 6,14 (renyah), kadar air 3,25%, kadar abu 2,00%, kadar protein 8,98%, kadar lemak 23,00%, kadar serat kasar 0,80%, kadar karbohidrat 59,97%.

Tujuan penelitian ini untuk mengetahui apakah substitusi wortel dan tepung mocaf berpengaruh terhadap sifat fisikokimia dan organoleptic mie kering. Penelitian dilakukan menggunakan Rancangan Acak Kelompok (RAK) 1 faktor menggunakan 5 perlakuan 4 ulangan. Pelakuan yang diterapkan adalah perbandingan wortel dan tepung mocaf pada P1 (0:40), P2 (10:30). P3 (20:20), P4 (30:10), P5 (0:40), terigu 60 g, air, CMC 2 g, dan garam 0,5 g. Data dianalisis dengan ANOVA. Dilanjutkan dengan Uji Duncan (DMRT) pada taraf 5% . Penelitian ini menunjukkan pengaruh substitusi wortel dan tepung mocaf terhadap tensile strength, rehidrasi, kadar air, β-karoten, serat kasar, dan uji organoleptik meliputi uji hedonic warna, tekstur, rasa   mie kering. Perlakuan terbaik adalah P4 dengan nilai daya putus 0,017050 Mpa, daya rehidrasi 1,120575, kadar air 9,34475%, β-karoten 5951,323925 µ.g/100g, serat kasar 1,05975%, dan memiliki tingkat kerusaan warna 5,5 (suka-sangat suka), tekstur 5,2 (suka-sangat suka), dan rasa 6,4 (sangat suka-amat sangat suka).

Daging sapi termasuk bahan pangan yang mudah rusak (perishable food), sehingga perlu adanya penanganan lanjutan supaya mutu daging sapi dapat dipertahankan. Teknologi pembekuan cepat dengan menggunakan nitrogen cair, merupakan salah satu metode pembekuan yang memerlukan waktu relatif singkat. Dengan titik didihnya yang mencapai suhu -195,8 °C, nitrogen cair mempunyai kemampuan membekukan bahan organik relatif lebih efektif dibandingkan dengan pendingin berbahan amoniak maupun freon. Penelitian dilaksanakan pada bulan Mei 2019 Juli 2019 di Laboratorium Rekayasa Pangan dan Laboratorium Kimia Fakultas Teknologi Pertanian, Universitas Semarang. Penelitian dilakukan menggunakan Rancangan Acak Lengkap (RAL) satu faktor yaitu lama pencelupan bakso daging sapi pada nitrogen cair sebanyak 4 perlakuan, yaitu: P1 (tanpa pencelupan); P2 (20 detik); P3 (40 detik); P4 (60 detik) dengan 5 kali pengulangan. Data dianalisis dengan ANOVA jika hasil menunjukan pengaruh yang nyata diuji lanjut menggunakan Duncan Multiple Range Test pada taraf <5%. Hasil penelitian menunjukkan bahwa Pada hari 0 lama pencelupan nitrogen cair berpengaruh nyata (p<0,05) terhadap sifat fisik (daya ikat air), tetapi tidak berpengaruh nyata terhadap tekstur, dan sifat kimiawi (kadar lemak dan kadar peroksida). Sedangkan pada hari ke 7 lama pencelupan nitrogen cair berpengaruh nyata (p<0,05) terhadap kadar peroksida dan daya ikat air. Namun tidak berpengaruh nyata terhadap kadar lemak dan tekstur.