Hubungan Pengetahuan Bahan Makanan Dan Kelengkapan Fasilitas Praktek Dengan Hasil Belajar Pengolahan Dan Penyajian Makanan Kontinental Di SMK Negeri 3 Pematangsiantar

Abstract

This study aims to determine: (1) Knowledge of foodstuffs; (2) Completion of practice facilities; (3) The learning result of processing and serving of continental food; (4) The relationship of food knowledge with the learning result of processing and serving of continental food; (5) The relation of the completeness of the practice facility to the learning result of processing and serving of continental food; (6) Knowledge relation of foodstuffs and completeness of practice facility with learning result of processing and presentation of continental food. Based on the results of the research indicate that: (1) the level of knowledge of student's food trend of 64.86% is in enough category; (2) The trend level of the completeness of the practice facility of 56.76% is in sufficient category; (3) The level of trends in the learning outcomes of processing and serving of continental food is in the high category in terms of School Standard Assessment and Minimum Criteria of Completeness; (4) The result of partial correlation analysis there is a positive and significant correlation between the knowledge of foodstuff with the learning result with value (ry.1.2 = 0,345> rt = 0,325; 5%); (5) The result of partial correlation analysis there is a positive and significant correlation between the completeness of practice facility with learning result with value (ry.2.1 = 0,332> rt = 0,325; 5%); (6) Based on multiple correlation test there is a positive and significant relationship between the knowledge of foodstuffs and the completeness of practice facilities with learning outcomes with value R = 0.345 so that obtained Ftabel = 3.28 and Fh = 3.39 where Fcount> Ftable (3.39 > 3.28) so that the coefficient of double correlation at significant level 5% means.

Pengaruh Rasio Mol Metil Ester : NaHSO3 Pada Proses Sulfonasi Minyak Jelantah Terhadap Kualitas Metil Ester Sulfonat

“…Sebagian besar surfaktan diproduksi dari minyak bumi yang ketersediaanya semakin menurun karena tidak dapat diperbaharui, sehingga diperlukan bahan baku alternatif seperti jelantah (Hasan et al, 2012).Surfaktan berbasis minyak nabati memberikan beberapa keunggulan diantaranya bahan baku yang dapat diperbaharui, mudah terdegradasi dan bebas dari hidrokarbon aromatik sehingga ramah lingkungan (Rachmawati, 2014). Hanum (2016) menyatakan dalam penelitiannya bahwa penggunaan minyak jelantah secara terus-menerus akan memicu penyakit kanker dan jantung. Limbah minyak jelantah dan sisa makanan berminyak merupakan salah satu contoh limbah yang dapat menimbulkan dampak buruk bagi kesehatan dan lingkungan.…”