Abstrak: Penelitian ini bertujuan untuk menghasilkan model pendidikan kewirausahaan berbasis keterampilan khas lokal untuk membentuk kecakapan vokasional anak usia pendidikan dasar dan menengah yang putus sekolah/tidak melanjutkan studi pada masyarakat marginal. Kajian ini menggunakan prosedur research and development, dengan tahapan utama: studi pendahuluan, penyusunan design dan produk model, uji analitis ahli, pengujian operasional, uji validasi melalui pre eksperimen, dan desiminasi hasil. Data dianalisis menggunakan teknik dekriptif kuantitatif dan uji t (pairedsamples t test). Model yang dihasilkan terdiri lima komponen, yaitu tujuan, perencanaan, pengorganisasian, pelaksanaan, dan penilaian. Hasil uji operasional dan pre eksperimen menunjukkan bahwa model ini memberikan pengaruh yang signifikan terhadap pembentukan kecakapan vokasional anak yang putus sekolah/tidak melanjutkan studi pada masyarakat marginal.. Kata Kunci: model pendidikan kewirausahaan, keterampilan lokal, masyarakat marginal A LOCAL-SKILL-BASED ENTREPRENEURSHIP EDUCATION MODEL FOR DROP-OUTS IN MARGINAL COMMUNITIESAbstract: This study was aimed to develop a local-skill-based entrepreneurship education model to establish vocational skills of primary and secondary education drop-outs in marginal communities. This study used the research and development procedure. The main stages were: a preliminary study, development of the design and the product model, expert analysis judgment, operational testing, validation testing through pre-experiment, and product dissemination. The data were analyzed by using the quantitative descriptive technique and the t-test. The model developed consisted of five components, i.e.: goals, planning, organization, implementation, and assessment. The results of the operational test and the pre-experimentshowed that this model had a significant influence on the development of vocational skills of drop-outs in marginal communities.
With the development of communication systems and antennas, various challenges arise that require antennas of small size with enhanced performance. Metamaterials (MTM) defects introduced a considerable solution to such a challenge. Therefore, in this paper, a lightweight with low profile antenna is designed based on a novel design of a Composite Right/Left-Handed CRLH-MTM Hilbert array. The proposed CRLH-MTM unit cell consists of a T-symmetric CRLH unit cell conjugated to the 3rdorder Hilbert on the ground plane through a T-stub structure to enhance the gain-bandwidth product. CST-MWS is used to stimulate and design the proposed antenna structure. The antenna parameters are optimized to evaluate the antenna performance in gain and S11. As a result, the antenna can operate forward and backwards with a large scanning angle ranging from +34 o to -134 o with changing frequency, and dual-band extended from 3.3GHz to 4.2GHz 4.86GHz 5.98GHz with a maximum gain of 7.24dBi and 3.74dBi, respectively. The beam steering is achieved by trough controlling the switching operation of PIN diodes. As a result, the antenna can scan up to 8° from 34° to 42° at 3.5GHz with constant gain along with the operating range.
This study was conducted to determine the effect of different temperatures storage on the value of pH, water holding capacity, water activities, Total Plate Count and Escherichia coli contamination of beef meatballs during storage. The result showed that the highest pH value was in the freezer storage (5.83 ± 0.023). The highest value of water holding capacity was obtained at treatment dingingerator storage (23.33 ± 7.026 % water-free), while the results of the analysis of variance showed that effect of different temperature storage was not significant (P <0.05) to the water holding capacity. Aw values in this study ranged from 0.854 to 0.908. Aw values at refrigerator and freezer storage were significantly higher (P> 0.05) than the meatballs in fresh condition. The analysis of variance showed that treatment of different temperature storage had no significant effect (P <0.05) for Total Plate Count (TPC). Mean of TPC (log 10 cfu/g) ranged between 5,30 + 0,62 to 5,86 + 0,65. E. coli contamination was found in meatballs stored at freezer storage. Treatment of different temperature storage was significantly affect water activity and was not effect on pH, water holding capacity and microbiological content (TPC and E. Coli).
<p><span>When students believe they can get smarter, they understand that effort makes them stronger. Therefore, they put in extra time and effort, and that leads to higher achievement. Besides that, the arrangement of question papers and answer sheets process for a high number of students takes a long time. In this paper, the sheet exam has been proposed to change into an electric exam (E-exam). This system depended on the client-server framework to convert the traditional exam environment into an electronic exam, providing multiple and different questions at the same time. In additions, kept the grades of students and providing them automatically. In this paper, Visual Studio and Microsoft SQL server have been proposed to develop the electronic exam. The questionnaire is made by distributed it among 30 students, and after the data analysis, the results have been collected have been represented a response rate of 100%. It is recommended that, to take electronic exams and e-learning for students periodically. To improve their performance through continuous training on computerized exams and to increase the student’s efficiency in this type of learning.</span></p>
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