Abstrak: Penelitian ini bertujuan untuk mengetahui  motivasi  belajar  mahasiswa pada mata kuliah Statistik dengan menggunakan peta konsep dan untuk mengetahui  peningkatan hasil  belajar Statistik dengan menggunakan peta konsep. Penelitian ini dilakukan pada mahasiswa Program Studi Tata Boga stambuk 2008 Semester Ganjil 2010/2011 yang mengontrak mata kuliah Statistik dengan jumlah 42 orang. Kegiatan Siklus I membahas materi Data dan Penyajian Data dan Siklus II tentang Ukuran Pemusatan Data. Evaluasi setiap siklus terdiri dari pretes, postes dan hasil diskusi dan presentasi. Berdasarkan hasil kegiatan penelitian diperoleh  bahwa pembelajaran mata kuliah Statistik dengan menggunakan metode pembelajaran peta konsep dapat meningkatkan hasil belajar mahasiswa dimana nilai rata-rata pada siklus 1 terdiri dari nilai rata-rata pretes 34,13 dan nilai rata-rata postes 63,08. Pada siklus 2 memperoleh nilai rata-rata pretes 67,83 dan nilai rata-rata postes 80,69. Pembelajaran Statistik dengan menggunakan metode peta konsep dapat meningkatkan motivasi belajar mahasiswa  Program Studi Tata Boga dimana sebanyak 70,10% mahasiswa menyatakan bahwa pembelajaran dengan peta konsep dalam mata kuliah Statistik dapat memotivasi mahasiswa untuk mempelajari Statistik.   Kata kunci: metode pembelajaran, peta konsep, statistik

North Sumatera, one of it, is Malay has a lot of potential for local wisdom to be appointed as study material that can be applied in learning materials. Local wisdom that departs from cultural roots, namely traditional ornaments can be adapted as a strong characteristic in shaping the character of fashion learning. This study aims to analyse the need for the development of decorative teaching modules based on local wisdom for students of fashion education. This type of research is descriptive qualitative. The objects of research include: (1) Core Competency Profiles of Decorative Variety Design learning materials (2) Characteristics of Malay ornaments used for the development of the idea process into decorative designs that will be the main substance of the teaching model. Data were obtained using interviews and questionnaires. The results of the study showed that; 1) there are main indicators that are used as an outline in the preparation of teaching materials about Malay ornaments, (2) the characteristics of ornaments that have the concept of Malay culture are included in the study of decorative design materials which substantially have relevance between the competence of the chosen topic and the content of local wisdom.

Cookies are one of the food products that are popular with the public. The raw material for making cookies is wheat flour, which is still imported from abroad and year by year the number of imports from abroad continues to increase. Utilization of avocado seed flour will reduce the use of wheat flour and can also reduce waste from avocados. The main factor in fulfilling the quality of a product can be assessed based on the appearance of the product, the taste of the product, and the nutritional value of a product. This study aims to analysed the level of preference (taste, aroma, texture, and colour) of cookies through organoleptic tests. The design of this study used an experimental study using the RAL (Completely Randomized Design) method with two replications. Avocado seed flour substitution formulation in 4 treatments, namely control (P1), 30% (P2), 50% (P3) and 70% (P4). The research location is at the State University of Medan. The subjects (untrained panellists) of this study were 25 people. The data from the organoleptic test were analysed descriptively using the percentage of respondents' acceptance from each treatment level and to determine the effect of avocado seed flour substitution on the treatment, Kruskal Wallis statistical analysis was used. The results of this study indicate that the best formula for cookies with 50 percent substitution of avocado seed flour obtained an average value of 1.2 for taste, 0.3 for colour, 0.6 for texture, and for aroma 0.3 with a total value of 2, 4. Based on the results of the Kruskal Wallis test, it is known that there is a significant difference in perception seen from the level of preference for colour, aroma, taste, and texture of avocado seed flour cookies (p = 0.000).