Karakter sangat penting bagi siswa. Salah satu upaya untuk membentuk karakter siswa yang berkualitas adalah melalui sekolah yang berbasis agama dan menerapkan sistem full day school agar pembentukan karakter secara kontinu tersebut dapat mencapai hasil. Penelitian ini bertujuan untuk mengetahui: (1) implementasi full day school dalam pembentukan karakter siswa di SD Muhammadiyah 4 Malang, (2) kendala implementasi full day school dalam pembentukan karakter siswa di SD Muhammadiyah 4 Malang, dan (3) Solusi atas kendala implementasi full day schooldalam pembentukan karakter siswa di SD Muhammadiyah 4 Malang. Hasil penelitian ini menunjukkan: (1) Pelaksanaan full day school di SD Muhammdiyah 4 Malang dilaksanakan melalui kegiatan pembelajaran sehari penuh mulai pukul 07.00 WIB sampai pukul 15.30 WIB, pembentukan karakter siswa di SD Muhammadiyah 4 Malang dilaksanakan melalui budaya sekolah yaitu kegiatan rutin, kegiatan spontan dan menggunakan metode pembentukan karakter. Pembentukan karakter siswa juga dilaksanakan melalui kegiatan ekstrakurikuler. (2) kendala dalam penerapan full day school dalam pembentukan karakter siswa yaitu kesadaran siswa, kurangnya dukungan dan apresiasi dari beberapa orang tua atau wali murid, dan sarana prasarana yang belum terpenuhi. (3) Solusi dalam mengatasi kendala yaitu melakukan pembinaan kepada semua warga sekolah, menjalin hubungan dan kerjasama dengan wali murid yaitu dengan membentuk paguyupan GPS (Gerakan Peduli Sekolah), memaksimalkan pendanaan, fasilitas dan sarana prasarana sekolah
Abstrak: Sorgum merupakan salah satu jenis seralia dengan kadar protein yang tinggi dibandingkan serealia lainnya. Seiring dengan perkembangan teknologi pengolahan yang semakin modern menjadikan serealia seperti biji sorgum tidak hanya diolah secara konvensional, namun dapat dimanfaatkan sebagai food ingredient atau bahan tambahan pangan. Isolasi protein atau pemurnian protein pada prinsipnya didasarkan atas dua proses utama, yaitu ekstraksi dan pengendapan. Karakteristik fungsional protein sangat penting dalam proses dan formulasi produk pangan. Beberapa karakteristik fungsional protein yang penting meliputi daya serap air, daya serap lemak, kapasitas emulsi, kapasitas buih, dan gelasi (viskositas). Penelitian ini bertujuan untuk mengetahui karakteristik fungsional yang dimiliki oleh sorgum merah yang terdiri dari biji, beras, dan dedak sorgum merah. Isolat protein biji sorgum merah mengandung kadar protein 35,50%, dengan nilai daya serap air 132,404%, nilai daya serap lemak 151, 452%, kapasitas emulsi 2,725%, kapasitas buih 47,5 ml/g dan viskositas 35,75 cP. Isolat protein beras sorgum merah mengandung kadar protein 33,09% dengan nilai daya serap air 162,008%, nilai daya serap lemak 154, 463%, kapasitas emulsi 13%, kapasitas buih 56,25 ml/g dan viskositas 42,5 cP. Isolat protein dedak sorgum merah mengandung kadar protein 25,98%. dengan nilai daya serap air 157,874%, nilai daya serap lemak 145,039%, kapasitas emulsi 0,575%, kapasitas buih 38,75 ml/g dan viskositas 21,5 cP. Kata kunci: protein, sifat fungsional, sorgum merahAbstract: Sorghum is a type of cereal with high protein content compared to other cereals. Along with the development of increasingly modern processing technology, cereals such as sorghum seeds are not only processed convensionally, but also can be used as food ingredients or food additives. Protein isolation or protein purification in principle is extraction and precipitation. Functional characteristics of proteins consist of water holding capacity, oil holding capacity, emulsion capacity, foam capacity and gelation (viscosity). This study aims to determine the functional characteristics of red tannin sorghum which consists of seeds, rice and red tannin sorghum bran. The results of isolation of red tannin sorghum seed contained 35.50% protein content, with the value of water holding of 132.404%, value of oil holding capacity 151.452%, emulsion capacity of 2.725%, foam capacity of 47.5 ml/g and viscosity 35.75 cP. The results of protein isolation of red tannin sorghum rice contained 33.09% protein content with the value of water holding capacity 162.008%, value of oil holding capacity 154.463%, emulsion capacity of 13%, foam capacity of 56.25 ml/g and viscosity of 42.5 cP. Meanwhile, the results of isolation of red tannin sorghum bran contained 25.98% of protein content with a value of 157.874% water holding capacity, oil holding capacity value of 145.039%, emulsion capacity of 0.575%, foam capacity of 38.75 ml/g and viscosity of 21.5 cP.
Ferrous sulfate is one type of iron that is commonly used in iron supplementation and fortification in food products, but it has low stability and an unfavorable flavor, causing its use to be limited. Encapsulation in a solid lipid nanoparticle (SLN) system is one technology that offers stable active compound protection and a good delivery system; however, a solid lipid matrix should be selected which has good health effects, such as glycerol monolaurate or monolaurin. The purpose of this study was to obtain SLN-ferrous sulfate based on stearic acid and fat rich in monolaurin. SLN-Ferrous sulfate was synthesized at various concentrations of monolaurin-rich fat (20%; 30%; 40% w/w lipid) and various concentrations of ferrous sulfate (5%; 10%; 15% w/w lipid). The results showed that the use of monolaurin-rich fat 40% w/w lipid and 15% w/w ferrous sulfate produced the best characteristics with high entrapment efficiency and loading capacity of 0.06%. The Z-average value of SLN was 292.4 nm with a polydispersity index (PI) of 1.03. SLN-ferrous sulfate showed a spherical morphology, where the Fe trapped in the SLN was evenly dispersed in the lipid matrix to form a nanosphere system. Preparation of SLN-ferrous sulfate by double emulsion method based on stearic acid and fat rich in monolaurin effectively encapsulated ferrous sulfate with high entrapment efficiency and good physicochemical properties.
Garlic (Allium sativum L.) is a type of spice derived from layered tubers, widely used as a source of flavour, taste, and cooking spices. Garlic is a therapeutic ingredient rich in bioactive compounds and antioxidants. The purpose of compiling this review is to provide information about bioactive compounds in garlic as a source of bioactive compounds and their potential to improve the immune system. This review also discussed the various effects of garlic processing on the stability and activity of bioactive compounds and the changes that occur during storage. Garlic contains high levels of organosulfur compounds, micronutrient selenium (Se), and flavonoids. The bioactive compounds in garlic are generally extracted using ethanol as a solvent. Food processing treatments such as boiling, frying, and others can have a positive impact on the organosulfur compounds. Organosulfur levels correlate with changes in antioxidant capacity and activity. The bioactive compounds of garlic can potentially boost the immune system or act as immunostimulants.
Enzim dapat memperbaiki proses fermentasi pada pembuatan roti dan memperbaiki mutu simpannya. Belum banyak diketahui bagaimana pengaruh -amilase dan glukoamilase pada roti yang terbuat dari imbangan pasta ubi jalar ungu dan terigu. Penelitian ini bertujuan mencari seberapa besar aktivitas -amilase dan glukoamilase dari ragi Saccharomycopsis fibuligera yang optimum sehingga dihasilkan roti kompositpasta ubi jalar ungu : terigu (30:70) dengan tekstur empuk dan volume pengembangan sama dengan roti tawar kontrol (100% terigu).Metode penelitian yang dilakukan adalah deskriptif. Roti komposit yang dihasilkan dengan tambahan -amilase dan glukoamilase dari ragi S. fibuligerasebesar 50 U/300g tepung menghasilkan volume pengembangan yang masih rendah dibandingkan roti kontrol yaitu 63% dengankadar air 39%, kadar gula pereduksi 4,5% dan kekerasan crumb(remah) 225,52 gf.Roti komposit yang dihasilkan mempunyai volume pengembangan yang masih rendah jika dibandingkan dengan roti control namun memiliki kadar air dan kadar gula reduksi lebih tinggi dari roti control sehingga roti komposit mempunyai tingkat keempukkan hamper sama dengan roti kontrol. PendahuluanPembuatan roti dari terigu dan pasta ubi jalar ungu adalah salah satu usaha untuk mengurangi penggunaan gandum di Indonesia. Penggantian terigu dengan pasta ubi jalar ungu dilakukan karena ubi jalar merupakan sumber karbohidrat yang tinggi. Ubijalarkayaakanpati (6,9-30,7%berdasarkanberatbasah,Tianetal.,1991)
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