Lestari, Indri
Fakultas Psikologi UIN Syarif Hidayatullah Jakarta

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Pengaruh Self-Regulated Learning, Goal Orientation, dan Variabel Demografis terhadap Perilaku Menyontek pada Siswa SMK Negeri 41 Jakarta Lestari, Indri; Mutiah, Diana
TAZKIYA JOURNAL OF PSYCHOLOGY Vol 7, No 1 (2019): TAZKIYA Journal of Psychology
Publisher : Fakultas Psikologi UIN Syarif Hidayatullah Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15408/tazkiya.v7i1.11161

Abstract

Cheating behavior must be minimized by knowing and anticipating the cause of cheating. The causes of cheating include self-regulated learning, goal orientation, and demographic variables. The purpose of this study is to determine the effect of self-regulated learning (the usage of cognitive strategies and self-regulation), goal orientation (mastery goal orientation, performance goal orientation approach, avoid goal orientation performance), and demographic variables (gender and class level) on cheating behavior. The respondents of this study amounted to 220 students of SMK Negeri 41 Jakarta, sampling techniques with accidental sampling. The results of the study used multiple regression analysis by showing the results that there was a significant effect of all variables on cheating behavior, the proportion of variance obtained was 10.2%.
Peningkatan Umur Simpan Produk Santan Kelapa dengan Aplikasi Bahan Tambahan Pangan dan Teknik Pasteurisasi Wulandari, Nur; Lestari, Indri; Alfiani, Novi
Jurnal Mutu Pangan (Indonesian Journal of Food Quality) Vol 4, No 1 (2017)
Publisher : Jurnal Mutu Pangan (Indonesian Journal of Food Quality)

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Abstract

Preservation method is needed to maintain the quality and increase the shelf life of coconut milk, one of which is a combination of food additives addition and pasteurization. This study was aimed to determine the effect of food additives addition and pasteurization in extending shelf life of coconut milk. The study was conducted by using coconut milk and it started by determining of coconut blanching method, followed by producing coconut milk (treated by non-preheating and preheating process in 75°C for 15 minutes), addition of food additives (antioxidants, stabilizers, emulsifiers, preservatives), packaging, and pasteurization (75°C for 30 minutes). The quality of coconut milk was observed during storage in room temperature. The results showed that the best blanching method was hot water method at 90°C for 5 minutes. While the best antioxidants, stabilizers, and preservatives for non-preheating coconut milk were butilatedhydroxytoluene (BHT), carboxymethylcellulose (CMC), and methylparaben respectively, whereas for preheating coconut milk were BHT, carrageenan, and potassium sorbate consecutively. In addition, it was also known that the addition of food additives, preheating treatment, and pasteurization had a significant effect on decreasing the number of microbes and being able to maintain changes in pH, free fatty acids, emulsion stability, and organoleptic quality during storage, so that it can extended the shelf life of coconut milk.