Fermented milk quality is strongly influenced by raw materials, processing, fermentation and storage. Changes in nutritional value may occur due to variations and fluctuations in temperature and storage will accelerate damage fermented milk. The research aimed to study the effect of temperature and different storage length of fermented milk on the growth of L. casei and characteristics of fermented milk. The study used completely randomized design (CRD) with factorial pattern which are consisted of two factors. Factor A (storage temperature) they were a 1 =4-10 ⁰ C, a 2 =10-16 ⁰ C. Factor B (storage time) they were b 1 =0 days,

The Covid-19 pandemic has forced schools to carry out online learning. This study aims to determine the implementation of online learning and the challenges for teachers, students, and parents. This study uses a qualitative research method with a case study approach. Data were collected through observation, interviews, and written document studies. The data were analyzed using data reduction techniques, presentation, and verification. The results of this study indicate that the implementation of online learning at State Junior High School 1 Pasangkayu is less effective. The learning media used is the WhatsApp application with the assignment method in photos, documents, videos, and links. The problems faced by teachers in online learning are students' low interest in learning and lack of mastery of Information Technology. Meanwhile, the problem for students is that they cannot afford the internet quota and do not have an internet quota. They are bored, and their learning concentration is disturbed, they do not understand the material, the internet network is not stable. Problems for parents are low economic ability and low education level. The implication of this research is the need to apply online learning creatively and innovatively in presenting learning materials. In addition, it is also necessary to combine online and offline learning so that students who do not have an Android cellphone and a stable network can participate in learning during the pandemic.

This study aims to determine the effect of the probing learning model on critical thinking skills and biology learning outcomes for class XI students. This type of research is quasi-experimental research. The sample of this research is class XI IPA 2 opens 30 people as experimental class and XI IPA 3 opens 30 people as control class. The instrument used to collect data is a multiple-choice test consisting of 20 critical thinking skills questions and 20 learning outcomes test questions. Data analysis in this study was a paired simple t test with the help of the SPSS 20.00 program. The results of the analysis of critical thinking skills obtained tcount = 24,418 and ttable = 2,045, which means Ho is rejected, Ha is accepted. This shows that there is an effect of the probing learning model on the critical thinking skills of class XI MAS Cipta Simpang Dolok T.P 2019/2020 students. Meanwhile, from the results of the analysis of the results obtained tcount = 22,381 and ttable = 2.405, which means that Ho is rejected, Ha is accepted. This shows that there is an effect of the probing prompting learning model on the learning outcomes of class XI Mas Cipta.

ABSTRAK. Penelitian ini bertujuan mengetahui efek penurunan kadar lemak dan kolesterol pada broiler yang diberikan AKBIS yang difermentasi dengan A. niger. Dalam penelitian ini digunakan 80 ekor broiler. Sampel daging bagian dada diperoleh dari 20 ekor broiler yang diambil secara acak. Sampel diperiksa kadar lemak dengan uji proksimat dan pemeriksaan kolesterol dengan uji Liebermann Burchard. Data yang diperoleh dianalisis dengan uji ANOVA dilanjutkan dengan uji regresi. Hasil penelitian menunjukkan bahwa pakan pemberian AKBIS fermentasi mampu menurunkan kadar lemak dan kolesterol daging dada broiler secara signifikan (P0,05). Penurunan kadar lemak dan kolesterol sangat dipengaruhi oleh serat kasar dan kandungan enzim yang terdapat dalam pakan fermentasi. Dari penelitian ini dapat disimpulkan pemberian AKBIS fermentasi sangat efektif untuk menurunkan kadar lemak dan kolesterol pada daging broiler sehingga aman dikonsumsi serta tidak membahayakan kesehatan.  (The administration effect of soybean dregs and palm kernel meal fermented with Aspergillus niger on fat and cholesterol levels of broiler meat) ABSTRACT. This study aims to determine the effect of decreasing levels of fat and cholesterol in broiler given fermented feed with A. niger. This study used 80 broilers. Chest meat samples obtained from randomly 20 broilers. Samples were examined by proximate test and cholesterol with Liebermann Burchard method. Data were analyzed by ANOVA followed by regression. The results showed that fermented feed could significantly decrease fat and cholesterol level in broiler breast meat (P 0.05). The decreased levels of fat and cholesterol is strongly influenced by the content of crude fiber and enzymes found in fermented feed. This study concluded that the administration of fermented feed able to reduce levels of fat and cholesterol in broiler meat and it is safe for consumption and not harmful to health.

Heat stress on broiler chickens has an impact on the value of feed conversion ratio (FCR), carcass weight, and abdominal fat content. These impacts can be reduced by administering plant extracts, such as salix plant extract. However, the effect of this plant extract on normal condition is still unknown. This study aimed to determine the effect of salix extract to the value of feed conversion ratio, carcass weight, and abdominal fat content in chickens with heat stress and compared with chickens in normal conditions. This study used 30 samples of 21-day old broiler chickens. This research was conducted using a complete factorial randomized design with 2 x 3 treatment factors and 5 repetitions. The first factor consisted of two treatment conditions, namely heat stress (HS) and no heat stress (nHS), while the second factor consisted of three doses of salix extract treatment, dose 0 (ES-0), 50 (ES-50), and 100 (ES-100) mg/L of drinking water. Heat stress was conducted by increasing the temperature of the cage to 34 ± 1 °C for 4 hours per day. Salix extract was added in drinking water and given 2 hours before the temperature reached 34 ± 1 °C. Chickens without heat stress were kept in the cage at 25 ± 1 °C using air-condition (AC). Data were analyzed using two way ANOVA using SPSS 20. The results showed that administration of salix extract on heat stress chickens did not affect the FCR value and carcass weight, but had a significant effect (P ≤ 0.05) on abdominal fat weight. Fat content in the abdominal was higher (P≤ 0.05) in chickens with heat stress and given salix extract than non heat stress.

The success of children's education is the success of a nation. Teachers must understand the psychology of learning so that education can play a role and influence children. This research was descriptive in the form of library research which was formulated through deductive analysis. Research on children's education with a psychological perspective needs to be carried out to determine the acceptance of children to the environment (family, school, and surroundings) in providing valuable education for children in line with their psychological development, and they can undergo the learning process through a conducive environment.

ABSTRAK. Susu fermentasi merupakan susu hasil pengasaman melalui aktivitas bakteri asam laktat yang menyebabkan perubahan kimia, sensorik dan mikrobiologi dalam produk susu fermentasi. Lactobacillus casei merupakan bakteri yang mampu menghasilkan senyawa organik dan hydrogen peroksida yang bersifat antibakteri. Senyawa antibakteri ini adalah senyawa kimiawi atau biologis yang dapat menghambat pertumbuhan dan aktivitas bakteri patogen yang dapat merusak kualitas susu fermentasi. Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan lama penyimpanan terhadap kualitas susu fermentasi dengan Lactobacillus casei. Suhu dan lama penyimpanan pada susu fermentasi Lactobacillus casei pengaruh sangat nyata (P<0,01) dan dapat menekan pertumbuhan terhadap bakteri E.coli dan Staphylococcus aureus. Aktivitas antimikroba susu fermentasi Lactobacillus casei pada suhu penyimpanan 5⁰C dengan lama penyimpanan 30 hari dapat menekan pertumbuhan bakteri Staphylococcus aureus.  (Effects of temperature and storage time on the antimicrobial activity fermented milk with Lactobacillus casei) ABSTRACT. Fermented milk is milk acidification results through the activity of lactic acid bacteria that causes chemical changes, sensory and microbiological in fermented milk products. Lactobacillus casei is a bacteria that can produce organic compounds and hydrogen peroxide which is antibacterial. The antibacterial compound is a chemical or biological compound that can inhibit the growth and activity of pathogenic bacteria that can damage the quality of fermented milk. The study has been conducted to determine the effect of temperature and storage time on the quality of fermented milk with Lactobacillus casei. the temperature and duration of storage time of fermented milk with Lactobacillus casei highly significant (P <0.01) affected and can suppress the growth of bacteria E.coli and Staphylococcus aureus. The antimicrobial activity of Lactobacillus casei fermented milk at the storage temperature of 5⁰C with a storage time of 30 days can suppress the growth of Staphylococcus aureus.

This study aims to determine the effect of problem-based learning model for student learning outcomes in the subject matter straight motion X class first semester of SMA 11 Medan T.A. 2014/2015. This research is quasi experiment. The population is the entire class X MIA semester SMA 11 Medan consists of five classes. Samples were taken two classes of grade X MIA 3 as the experimental class and class X MIA 4 as the control class, each of which consist of 40 students is determined by cluster random sampling. Both classes are given different treatment, the experimental class with problem-based learning model and grade control with conventional learning. The data used in the research is a description of the number of about 10 items that have been divalidkan. The results showed that the learning outcomes of students using problem-based learning model has increased significantly. Testing results of the study by testing the hypothesis of effect is obtained that the problem-based learning model for student learning outcomes in the subject matter straight motion X class first semester of SMA 11 Medan T.A. 2014/2015. Keywords :    problem-based learning, straight motion, student learning                        outcomes