Efikasi diri dan penalaran ilmiah merupakan faktor internal dalam diri siswa yang memiliki peran penting untuk hasil belajar siswa. Siswa dengan efikasi diri dan penalaran ilmiah yang tinggi akan mencapai hasil belajar yang tinggi dan begitu juga sebaliknya. Penelitian ini bertujuan untuk mengetahui hubungan antara efikasi diri dengan hasil belajar, hubungan penalaran ilmiah dengan hasil belajar, serta hubungan efikasi diri dan penalaran ilmiah secara bersama-sama dengan hasil belajar. Metode penelitian yang digunakan dalam penelitian ini adalah metode deskriptif korelasional. Sampel penelitian berjumlah 85 siswa dengan pengambilan sampel menggunakan teknik simple random sampling pada siswa kelas XI MIPA SMA Negeri 22 Jakarta. Hasil penelitian yang diperoleh dengan taraf signifikansi 0,05 menunjukkan bahwa: 1) terdapat hubungan antara efikasi diri dengan hasil belajar siswa (r = 0,742), 2) terdapat hubungan penalaran ilmiah dengan hasil (r = 0,648), dan terdapat hubungan antara efikasi diri dan penalaran ilmiah secara bersama-sama dengan hasil belajar siswa (r = 0,749).
Kepok banana has been widely used as processed food by the community. The utilization of climacteric fruit is still limited to the use of fruit flesh. The banana peel, which still contains beneficial components like pectin, will therefore be wasted. In this study, pectin from banana peels is processed into an edible coating which will be used as a coating that will be applied to tomatoes. This objective of the study was to determine the best pectin extraction temperature which ranged from 70°, 80°, to 90℃ and the effect of edible coating of pectin extracted from kepok banana peel on the shelf life of tomatoes. Observation of the shelf life of tomatoes was carried out by observing weight loss and vitamin C content in tomatoes. The pectin extraction process and physiological characteristics of tomatoes were studied quantitatively for this study, and the physical characteristics of tomatoes were studied qualitatively throughout the course of 21 days. Based on the results of research on pectin extraction, a temperature of 90°C was discovered to be the best temperature for pectin extraction compared to temperatures of 70° and 80°. At 90℃, the amount of pectin produced was about 2.98%. Based on observations of fruit weight loss and vitamin C content in tomatoes, research on the shelf life of tomatoes revealed that edible coatings had no significant effect on fruit weight loss or vitamin C content. The results of observations of tomatoes at a temperature of 27℃ showed that vitamin C content of tomatoes coated with edible coating decreased by 6.1%, while at a temperature of 10℃, vitamin C content of tomatoes with edible coatings increased by 1.8%.
Tourism is an important sector that can increase coastal country’s economies. The industry of tourism has been increasing in recent years and it can generate job opportunities, reduce outward migration, increase the income level, and improve the livelihood of local communities. This paper outlines the potentials and characteristics of natural and human resources as a proponent of the development of marine coast tourism based on community empowerment. This study aims to analyze the potential of resources and the suitability of tourism area which is supporting the attraction of tourists factor to come to Bahari Jawai beach and to develop a strategy for developing the marine tourism area of Sambas Regency based on natural resource potential, perceptions, participation, and aspirations of tourists and the community local. This research method is a descriptive method with the nature of a case study. Data collection was using observation and literature review and was analyzed with quantitative and qualitative analysis on each indicator. The development strategies in this study are 1). Strengthening marine tourism management; 2). Optimizing promotion and socialization on internet media; 3). Optimizing institutional roles in improving coastal security systems and health protocols; 4). Development of accessibility such as supporting facilities for coastal facilities and infrastructure.
Biji durian merupakan limbah selain kulit dari buah durian. Pemanfaatan biji durian sudah mulai banyak dilakukan baik berupa tepung ataupun hingga olahan makanan namun penelitian terhadap daya simpan dan kandungan dari tepung biji tersebut belum dilakukan. Penelitian ini dilakukan dengan melakukan penepungan, penyimpanan, dan kemudian pegujian terhadap tepung biji durian tersebut. Dari hasil pengujian diketahui bahwa kandungan tepung biji durian setelah dilakukan penyimpanan selama delapan bulan yaitu alkaloid yang tinggi, rendah kandungan terpenoid, kadar serat yang lebih tinggi dari tepung gandum, kadar air dan karbohidrat yang tinggi.
Marine ecotourism is the potential of an area to improve the welfare of coastal communities. The Jawai Marine Tourism Beach, located in Sambas Regency, is a tourist location developed from self-help at the start of the pandemic of COVID-19. In its development, the management of this area is still making continuous improvements in marine tourism services in fulfilling the wishes and needs of visitors. This research aims to determine the level of visitor satisfaction based on the Customer Satisfaction Index (CSI) and the attribute importance level based on the Importance Performance Analysis (IPA). This research has conducted from March-July 2021 at The Bahari Coast of Jawai Sambas Regency. Research methods are quantitative research methods. The research method is a quantitative research method with accidental sampling techniques. Data was obtained by distributing 220 questionnaires to visitors. The results showed that the CSI data was 69.21%, which means that the manager's performance has not met the needs and desires of visitors. Based on the results of data processing that has been carried out with IPA, several attributes must be improved and improved. The attributes which need to be improved to upgrade the service quality of the Jawai Marine Tourism Park are 1). Accommodation costs such as toilet, parking, and entrance fees; 2). Prices of food, drinks, and souvenirs. All stakeholders are expected to contribute to the development of marine ecotourism in the form of ideas, ideas, energy, thoughts, and financial assistance.
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