Tujuan dari penelitian pengembangan ini adalah menghasilkan produk media pembelajaran yang dapat dijadikan sebagai salah satu alternatif media pembelajaran yang efektif bagi peserta didik yang dapat digunakan untuk belajar mandiri, sehingga dapat meningkatkan hasil belajar peserta didik. Penelitian dilaksanakan di SDN Sudimara Timur 5. Hasil review oleh ahli media terhadap seluruh aspek yang dinilai rata-rata uang diperoleh yaitu sebesar 3,71 yang berarti termasuk dalam kategori baik, oleh ahli materi diperoleh rata-rata sebesar 3,75 dengan kategori baik, serta oleh pengguna yaitu sebesar 4,625 juga termasuk kedalam kategori sangat baik. Sehingga diperoleh rata-rata keseluruhan hasil review ahli dan pengguna terhadap media pembelajaran yang dikembangkan yaitu sebesar 4,02 yang termasuk kedalam kategori baik. Berdasarkan hasil review oleh ahli tersebut maka media pembelajaran ini dinyatakan layak untuk diimplementasikan dalam proses belajar peserta didik secara mandiri
Food bars are alternative fast foods with high calorific value because they are enriched with various nutrients available in natural ingredients. While the benefits that can be obtained from food bars made from various flour are the nutritional value in food bars such as calories, carbohydrates, reducing sugars, protein fats, water, ash, and fibre. Sweet potato (Ipomoea batatas) is a type of plant whose roots are edible. All sweet potato varieties can be used in making flour, sweet potato flour is a crushed sweet potato which is partially removed from its water content. The use of protein fortification of eel fish will enrich the nutrition of food products. The purpose of this study is expected to provide information about sweet potato plants as a source of carbohydrates that can be processed in making white sweet potato flour and eel fortification sago flour as an alternative food. So the researchers used a Completely Randomized Design, which consisted of one factor with the type of sweet potato flour, sago flour, fortification of eel fish meal. Morphological results of starch granules morphology in food bar products using Scanning Electron Microscopy (SEM). Starch granules micrographs in food bars in all treatments show that starch granules are not compact and still have quite large fibre between starch granules, and have non-uniform starch granule density due to fibre. In addition, the nutritional content of food bars shows that the use of sweet potato flour and sago flour, as well as the fortification of 5% eel fish meal (T2), provides the best value of formulation treatments that are recommended for development as food bar products. However, it is necessary to add other nutrients such as vitamins, minerals to enrich the nutritional value of food bars as energy and nutritious fast food.
This study was aimed to investigate the implementation of English subject Curriculum used in Islamic secondary schools in Makassar city, South Sulawesi, Indonesia. Currently, English subject curriculum includes elements of English and characters as a new approach to replace the previous curriculum. The elements of English subject should be developed together with regional and national characters (values of cultures and beliefs). This study employed survey method and Delphi technique to collect the data. The survey method was used to analyze the elements of English and characters which were collected through eighty two curriculum developers and English teachers. Delphi technique was used to verify the results of the inclusion of elements of English and characters. It used meaningful communication with selected experts of English teachers and curriculum developers working in Islamic secondary schools. The experts answered a list of Delphi for two rounds and one another round was interviewed for final clarification. The findings confirmed that most respondents still had shortage experience to develop and implement this current English subject curriculum. The experts claimed that the practitioners in schools need to be trained to develop precise themes and topics and the ways to integrate the characters in the lesson plan and to evaluate the student's characters. Also, the practitioners in schools should make together the strategies to include characters for teaching English as recommended by the national education regulation. The conclusion concerned with this study, practitioners should know many cultures and characteristics of people in pluralism country as recommended by the curriculum.
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