This research is aimed to analyze entrepreneurship pedagogy needs of Technology and Vocational Education in higher education. This needs analysis explored deeply the importance of entrepreneurship pedagogy of Technology and Vocational Education including curriculum aspects, instructional materials, pedagogy, and instructional materials needs. The type of the research is descriptive with survey methods. Technique of data collection was spreading questionnaire and interview. The sample is students of Technology and Vocational Education, lecturer of entrepreneurship course, and entrepreneurs. Technique of data analysis used in this research was quantitative and qualitative. Based on the result of needs analysis which is done quantitatively and qualitatively, it can be concluded that (1) there are needs disparity between students and entrepreneurship lecturer, especially in the aspect of learning models (methods, approaches, materials, modules and other instructional materials used), and (2) entrepreneurs hope that there is a curriculum which can enhance the creativity and innovation of the students by considering input from experts in the curriculum preparation. Besides, this research revealed that the students of Technology and Vocational Education, lecturer of entrepreneurship course, needs a development of learning model which supports entrepreneurship pedagogy especially in Technology and Vocational Education. Keywords-needs analysis; entrepreneurship pedagogy; technology and vocational education.

AbstrakIkan gabus dikenal sebagai ikan yang mengandung albumin dan bermanfaat dalam bidang kesehatan misalnya penyembuhan luka. Penelitian ini bertujuan untuk menentukan nilai rendemen, edible portion, kadar proksimat dan kadar albumin ikan gabus berdasarkan ukuran berat ikan. Penelitian ini menggunakan rancangan acak lengkap dengan tiga perlakuan dan diulang tiga kali. Perlakuan dalam penelitian ini menggunakan tiga kelompok ukuran berat ikan gabus, yaitu ukuran kecil (<600 g), sedang (600-900 g) dan besar (>900 g). Ekstraksi albumin menggunakan pelarut HCl 0,1 M dengan rasio pelarut dan daging yang digunakan adalah 1:1(b/v), dengan pemanasan selama 15 menit pada suhu 60 o C. Analisis yang diuji meliputi rendemen, edible portion, kadar air, abu, protein, lemak dan albumin. Hasil penelitian menunjukkan bahwa rendemen berkisar 2,50-2,93% dan edible portion ikan gabus 49,87-54,73%. Kadar air 11,72-12,48%, abu 21,83-22,62%, protein 59,24-63,59%, lemak 1,20-1,91% dan albumin 14,23-17,85%. Kata kunci: albumin, edible portion, ekstraksi, pelarut Characteristicsof Snake-head (Ophiocephalus striatus) Protein Extract Based on FishWeighing from Mahakam River, East Kalimantan Abstract Snakehead (Ophiocephalus striatus) fish is known as a source of albumin that effective for wound healing. The aim of this study was to assess of yield, edible portion, chemical composition and albumin content based on its weight. The research design of this study used completely randomized design with three treatments and repeatitions. The treatment of this study used three groups of fish weight, namely small size (<600 g), medium size (600-900 g) and large size (>900 g). The albumin extract used HCl 0.1M with a ratio of solvent and meat was 1:1 (b/v), with heating time for 15 minutes at 60oC. The parameters observed include yield, edible portion, moisture content, ash, protein, fat and albumin. The result showed that yield varied between 2.50-2.93% and edible portion ranged of 49.8-54.73%. Moisture content varied 11.72-12.48%, ash 21.83-22.62%, protein ranged of 59.24-63.59%, fat 1.20-1.91% and albumin content 14.23-17.85%.

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Knife-fish bone is waste processing of kerupuk and amplang that have not been utilized optimally and potentially cause environmental pollution. Processing into a fish bone powder is one way to reduce environmental pollution and provide added value.It can be used as a fortification source of calcium in food products. Seaweed species are widely used in food processing as crude fiber and iodine sources. Therefore, it is necessary to do the processing of kerupuk with fortification of knife fish bone powder and seaweed as calcium and crude fiber sources. The objective of this research was to determine the effect of adding knife fish bone powder on characteristics of starch and seaweed kerupuk. The treatment in this study wasthe percentage of addition of knife fish bone powder: 0%, 5%, 10.15%, 20%. Calcium and crude fiber of both starch and seaweed kerupuk values varied significantly (p<0.05).Proximate values varied significantly (p<0.05) of both starch and seaweed kerupuk, except for protein and fat content. Phosphorous and whiteness level values significantly (p<0.05) for both starch and seaweed kerupuk.

-This research is aimed to describe the improving of students' entrepreneurial interest by using Production based Learning Model in Technical Vocational Education and Training (TVET) in Higher Education. This research is a descriptive research with qualitative approach, used standard instrument to measure index of students' entrepreneurial interest, and had 33 students as the research subject. Based on the result of the research, most of the students have had entrepreneurial interest. It can be seen from preliminary data of nine indicators of students' entrepreneurial interest. There is only two students who meet the indicators of success criteria above sixty percent. Then, the researcher implemented Production based Learning Model. It improves only three indicators which had not ever fulfilled the indicators of success. Therefore, it is important to conduct second implementation in order to be able to identify more students' entrepreneurial interest. For the second implementation, all the indicators of entrepreneurial interest have been fulfilled. In its implementation, Production based Learning Model can increase experiences and improve understandings as in competencies (cognitive, affective, and psychomotor), and also students' entrepreneurial skill which have impact towards the improving of students' entrepreneurial interest. Production based Learning Model provides spaces for the students to be more adventurous, creative, and critical thinking towards what they do. Besides that, it can give plus value scientifically and financially to be accepted by societies as a goods and services needed. It is time for the Stakeholder of TVET in Higher Education to try to implement the Production based Learning Model in learning process. Index Terms -production based learning model, entrepreneurial interest

Permasalahan yang ditemui dalam pembelajaran Teknik Animasi 2 dan 3 Dimensi yaitu beberapa KD lebih diarahkan pada tingkat pemahaman konsep sehingga diperlukan pemahaman kognitif siswa. Pada proses pembelajaran banyak siswa terkendala dalam memahami materi dari penjelasan guru melalui tayangan video ataupun slide power point sehingga guru harus mengulang kembali materi yang sebelumnya sudah disampaikan mengakibatkan pembelajaran kurang efektif. Kecendrungan siswa lebih menyenangi pembelajaran praktik ketimbang teori sehingga hasil belajar kognitif masih rendah. Penelitian ini bertujuan untuk mengatasi masalah tersebut dengan mengembangkan media pembelajaran interaktif berbasis android untuk pembelajaran Teknik Animasi 2 dan 2 Dimensi sehingga dapat meningkatkan hasil belajar siswa, melatih kemandirian siswa dan dapat belajar dimana saja dan kapan saja serta memformulasikan proses pengembangan media pembelajaran interaktif berbasis android untuk pembelajaran Teknik Animasi 2 dan 3 Dimensi yang valid, praktis dan efektif. Penelitian ini merupakan model pengembangan yang digunakan adalah ADDIE yang meliputi Analyze, Design, Development, Implementation dan Evaluation. Sumber data penelitian ini adalah siswa kelas XI Multimedia B SMK Negeri 4 Kota Padang berupa angket validitas, praktikalitas dan lembar efektivitas. Hasil penelitian didapatkan dari uji validitas 3 aspek yaitu hasil penilaian kelayakan oleh ahli materi dengan skor 0,776 kategori "Tinggi", penilaian ahli media dengan skor 0,844 kategori "Sangat Tinggi", penilaian ahli bahasa dengan skor 0,893 kategori "Sangat Tinggi". Praktikalitas siswa dengan skor rata-rata sebesar 87,97%. Hasil Uji efektivitas hasil belajar siswa dari data pretest dan posttest diperoleh perhitungan t-tes thitung >ttabel, yaitu 17,66 > 1,71 pada taraf signifikan α 0,05. Berdasarkan data di atas dapat disimpulkan bahwa media pembelajaran interaktif berbasis android untuk pembelajan Teknik Animasi 2 dan 3 Dimensi valid, praktis dan efektif untuk digunakan dalam proses pembelajaran. Kata Kunci: media pembelajaran, interaktif, android, pembelajaran teknik animasi 2 dan 3 dimensi ABSTRACT The problems encountered in lnstructional Animation Techniques 2 and 3 Dimensions namely some KD more directed at the level of understanding of the concept so that students need cognitive understanding. In the learning process many students are constrained in understanding the material from the teacher's explanation through video shows or power point slides so the teacher has to repeat the material that was previously delivered resulting in less effective learning. The tendency of students to prefer practical learning rather than theory so that cognitive learning outcomes are still low. This study aims to overcome these problems by developing android-based interactive learning media for Instructional Animation Techniques 2 and 2 Dimensions so that it can improve student learning outcomes, train student independence and be able to learn anywhere and anytime and formulate the process of developing androidba...

Objective: This paper investigates the effect of carrageenan from various harvest times on fishball characteristics. The harvest time consists of three different periods (40 days, 45 days, and 50 days) from Bontang Coastal, East Kalimantan, Indonesia. Methods: The carrageenan fortified to fishball used two concentrations that were 0.25% and 0.5%.The proximate analysis, including moisture, ash, protein, fat, and carbohydrate, showed significantly different (p < 0.05). The texture analysis showed that there was significantly different (p > 0.05). Results: The fishball adding carrageenan from different harvest time of seaweed also had a significantly different of sulfate content and crude fiber content (p < 0.05). The lowest water activity obtained on the fishballs adding 0.25% carrageenan from 50 days ages harvested. Conclusions: In this research, the fishball adding 0.25 carrageenan from 50 days ages was the best treatments based on the highest of protein content and the lowest of water activity.

Proper harvesting time determines the physicochemical characteristics of carrageenan. The purpose of this study was to determine the physicochemical characteristics of carrageenan extracted from Kappaphycus alvarezii at various different harvesting times from the Bontang Coastal, East Kalimantan. This study consisted of 7 treatments at the harvesting times, which were harvested at 30; 35; 40; 45; 50; 55 and 60 days. The parameters observed included yield, moisture content, ash content, viscosity and gel strength. The results showed the highest yield at the age of 50 days of harvest (46.91%), the highest viscosity at the age of<br />55 days harvest (50.25 cP), and the highest gel strength at 40 days of harvesting at 60.14 g/cm2.