The aim of vocational education is to prepare future generations who have high capability and competitiveness in facing the challenges of global labor competition in the 21st century and the 4.0 industrial revolution. This study aimed to find out: 1) profile of SMK Negeri 1 Buduran, 2) coverage of revitalization programs of SMK Negeri 1 Buduran, and 3) School Conditions of Before and After Revitalization. It was a qualitative descriptive study. The study was conducted in August-December 2017. The subjects of the research included the teachers, educational assistants, and students of SMK 1 Buduran, Sidoarjo. The data collection techniques used observation, interviews, and documentation. The data collection instruments utilized observation guidelines and interview guidelines. The data was then analyzed descriptively. Based on the results of the study, it can be stated that the vocational education revitalization program can enhance the collaboration among schools and industries and universities. The program also increases the alignment of the curriculum among schools. Other fields such as learning innovation, student competency certification /graduates, fulfillment /strengthening of productive teachers, fulfillment of school facilities and infrastructure, improvement of governance and work culture, and results of teaching factory (student goods/services innovation work), also increased significantly.
Crackers is one of the snack foods, which can be variated in various types of and flavors. This study aimed to determine the sensory preference, nutrition content, and shelf life of Moringa oliefera leaf (Mol) crackers. Utilization of Mol is by processed it into powder, and chopped form then added to the crackers dough with the various amount of 3%, 5%, 7% and 9% for each form. The sensory test had been done to measure sensory properties such as color, aroma, texture, flavor and the level of preference. Sensoric test data were analyzed by using two way ANOVA and further Duncan test to examine the correlation between Moringa oliefera processed leaf type and addition amount with its sensory properties and panelist’s preference. The most preferred product then tested for its nutrient content. Crackers shelf life that observed were Total Plate Count (TPC) and Most Probable Number (MPN). This study showed that Moringa oliefera processed leaf type and the additional amount that is used will affect the sensory properties of crackers. There was a correlation between the Moringa oliefera processed leaf type and addition amount that is used with the cracker’s color, texture, and level of preferences, but not with the aroma and flavor. Nutrient content per 100g of the most preferences Moringa oliefera leaf crackers is energy 368.80 kcal, carbohydrate 65.91 g, protein 11.82g, fat 6.92g, Fe 4.68mg, calcium 26.50mg, Vit C 17.88mg, Vit A 48.55SI, Fiber 4.56g, ash 5.11%, and water 1.21%. The moringa leaf crackers can be stored for 8 weeks which TPC score is 0.9 x 104 (cfu/g) and MPN score is 23.89/g.
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