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Pengenalan Budaya dalam Pembelajaran Bahasa Inggris Giyatmi, Giyatmi
WIDYATAMA Vol 20, No 1 (2011)
Publisher : WIDYATAMA

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Pengenalan Budaya dalam Pembelajaran Bahasa InggrisGiyatmi  Program Pendidikan Bahasa Inggris, FKIP, Universitas Veteran Bangun Nusantara Sukoharjo, Jl. Letjend Sujono Humardani No.1 Jombor Sukoharjo, 57512, Telp:0271-593156giyatmique@yahoo.comAbstrak Pembelajaran bahasa Inggris tidak hanya sekedar pembelajaran tentang aspek kebahasaan (tata bahasa, kosa kata, pengucapan, pelafalan) serta pengembangan empat kemampuan berbahasa (mendengar, berbicara, membaca dan menulis) namun juga perlu pembelajaran tentang budayanya. Pengenalan budaya ini terutama disarankan bagi pembelajaran bahasa asing yang lebih menekankan pada pengembangan kemampuan berkomunikasai dengan bahasa target. Pengenalan budaya dalam proses pembelajaran bahasa Inggris dapat mengurangi potensi terjadinya kesalahpahaman terjadi selama proses komunikasi berlangsung. Budaya dan bahasa memiliki hubungan yang erat. Bahasa merupakan salah satu bentuk dari budaya, budaya supaya tetap terjaga keberadaanya perlu dikomunikasikan dan untuk mengkomunikasikan budaya perlu sebuah media komunikasi yaitu bahasa. Dalam Sapir-Whorf Hypothesis dinyatakan bahwa ada hubungan yang erat antara bahasa yang digunakan oleh seseorang dengan bagaimana orang tersebut memahami dunia dan berperilaku di dalamnya. Masih menurut Sapir-Whorf, bahasa atau peristiwa memengaruhi cara seseorang dalam berfikir dan memandang dunia. Banyak metode pengajaran bahasa yang memasukkan unsure budaya di dalamnya, seperti Direct Method, Audio lingual Method, Silent Way, Community Language Learning, Suggestopedia, Total Physical Response, Communicative Language Teaching, Task Based, Content Based Instruction dan Genre Based Approach. Hampir semua metode pengajaran bahasa asing tersebut memandang bahwa bahasa tidak terpisahkan dengan budaya. Selain itu mereka memandang budaya tidak hanya semata-mata karya sastra dan seni namun lebih ke cara pandang, cara berfikir, norma, adat istiadat, kebiasaan dari penutur asli. Pengenalan budaya memainkan peran penting dalam pembelajaran bahasa asing. Peranan tersebut antara lain adalah mengurangi kesalahpahaman dalam berkomunikasi baik komunikasi verbal maupun komunikasi non verbal, mengurangi stress akibat kontak budaya, menyikapi stereotipe. Pengenalan budaya harus berintegrasi dengan pengajaran bahasa yang diterapkan seiring dengan pengembangan empat kemampuan berbahasa (mendengar, berbicara, membaca, menulis). Materi dan cara yang dapat dimanfaatkan dalam pengenalan budaya selama pembelajaran bahasa antara lain: teks dan film asli, praktek table manner, peribahasa, cerita rakyat, penutur asli.                Kata kunci : budaya, bahasa, pengajaran bahasa asing
ANALISIS KESALAHAN PENGGUNAAN JOOTAI NO FUKUSHI DALAM KALIMAT BAHASA JEPANG (???????????????????) Giyatmi, Giyatmi
Chie: Journal of Japanese Learning and Teaching Vol 2 No 1 (2013)
Publisher : Universitas Negeri Semarang

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PENGARUH JENIS NASI TERHADAP NILAI GIZI DAN MUTU KIMIAWI NASI DALAM KEMASAN SELAMA PENYIMPANAN SEBAGAI ALTERNATIF PANGAN DARURAT Giyatmi, Giyatmi; Anggraini, Desy Dwi
JURNAL KONVERSI Vol 6, No 1 (2017)
Publisher : Universitas Muhammadiyah Jakarta

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Indonesia sering kali dilanda bencana alam yang mengakibatkan terputusnya akses dan rusaknya infrastruktur sehingga masyarakat mengungsi keadaan darurat. Terputusnya akses korban terhadap sarana dan prasarana mengakibatkan kondisi tidak memungkinkan bagi para korban bencana mendapatkan pangan yang layak. Terputusnya jaringan ke lokasi bencana juga menjadi salah satu hal yang menambah kesulitan distribusi pangan terhadap korban bencana. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penyimpanan nasi kemasan terhadap nilai gizi dan parameter kimia (aktivitas air dan nilai pH). Nasi Uduk, Nasi Ulam, dan Nasi Kuning dikemas dalam bahan aluminium foil dan disterilkan pada 121oC selama 45 menit. Produk yang diamati pada 0, 2, 4, 6 dan 8 minggu. Penelitian ini menggunakan Rancangan Acak Kelompok dengan tiga perlakuan dan lima kelompok. Terdapat pengaruh jenis nasi terhadap pH nasi kemasan selama penyimpanan, namun tidak berpengaruh terhadap aktivitas air selama penyimpanan. Semua berbagai jasi memenuhi standar IOM sebagai makanan darurat yang memenuhi kebutuhan energi. Kontribusi energi total hampir 500 kkal dan dianjurkan untuk mengkonsumsi produk ini setidaknya 3-4 kali per hari untuk memenuhi kebutuhan energi harian.  Kata Kunci : pangan darurat, pengemasan, Nasi Uduk, Nasi Ulam, Nasi Kuning  
Swearing Used in Richard Wright’s Black Boy Giyatmi, Giyatmi; WIjayava, Ratih; Widarwati, Nunun Tri
Register Journal Vol 10, No 1 (2017): REGISTER JOURNAL
Publisher : State Institute of Islamic Studies Salatiga

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This research aims at finding the types of swearing expressions and linguistic forms of English swearing used in Richard Wright’s Black Boy. This is a descriptive qualitative research since it describes the phenomena of swearing used in the novel. The data of the research are all the conversations or sentences used swearing in the novel written by Richard Wright namely Black Boy as the main data source. The method of collecting data in this research is observation and teknik lanjut catat. After all the data had been collected then they are coded using the coding system such as data number/title of novel/chapter/page/data. There is no data reduction since all the data are analyzed in this research. This research used theory triangulation. Kind of swearing expressions found in this novel dealing with God and religion terms, name of  animals and plants, part of body, racial terms, stupidity terms, name of occupation, sexual terms, family terms. The linguistic forms of English swearing used in this novel are word, phrase, and clause. The swearing in the form of words consists of (1) noun referring to place, person, occupation, animal, and idea (2) verb and (3) adjective. Phrase consists of (1) noun phrase with swearing functioning as headword, modifier, and both headword and modifier, (2) adjective phrase with swearing functioning as modifier. Swearing expression is also found in the form of sentence.   
Blending Words Found In Social Media Giyatmi, Giyatmi; Wijayava, Ratih; Arumi, Sihindun
JURNAL ARBITRER Vol 4, No 2 (2017)
Publisher : Masyarakat Linguistik Indonesia Universitas Andalas

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There are many new words from the social media such as Netizen, Trentop, and Delcon. Those words include in blending. Blending is one of word formations combining two clipped words to form a brand new word. The researchers are interested in analyzing blend words used in the social media such as Instagram, Twitter, Facebook, and Blackberry Messenger. This research aims at (1) finding blend words used in the social media (2) describing kinds of blend words used in social media (3) describing the process of blend word formation used in the social media. This research uses some theories dealing with definition of blending and kinds of blending. This research belongs to descriptive qualitative research. Data of the research are English blend words used in social media. Data sources of this research are websites consisting of some English words used in social media and some social media users as the informant. Techniques of data collecting in this research are observation and simak catat. Observation is by observing some websites consisting of some English words used in social media. Simak catat is done by taking some notes on the data and encoding in symbols such as No/Blend words/Kinds of Blending. The researchers use source triangulation to check the data from the researchers with the informant and theory triangulation to determine kinds of blending and blend word formation in social media. There are115 data of blend words. Those data consists of 65 data of Instagram, 47 data of Twitter, 1 datum of Facebook, and 2 data of Blackberry Messenger. There are 2 types of blending used in social media;108 data of blending with clipping and 7 data of blending with overlapping. There are 10 ways of blend word formation found in this research.
CULTURAL ELEMENTS FOUND IN LAURA INGALLS WILDER'S LITTLE HOUSE IN THE BIG WOODS FOR SUPPORTING ENGLISH TEACHING Giyatmi, Giyatmi; Wijayava, Ratih; Widarwati, Nunun Tri
JURNAL ARBITRER Vol 2, No 2 (2015)
Publisher : Masyarakat Linguistik Indonesia Universitas Andalas

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The research aims at finding the cultural elements in Laura Ingalls Wilder's Little House in the Big Wood. This is a descriptive qualitative research. Data source of this research in Laura Ingalls Wilder's Little House in The Big House. The data of this research are words, phrases, clauses, sentences, and conversation with cultural elements found of the data source.
The Influence of Arabic Gum on the Quality of Instant Ginger (Zingiber officinale Roscoe) Rahmawati, Rahmawati; Giyatmi, Giyatmi; Marliah, E.
Indonesian Food and Nutrition Progress Vol 10, No 2 (2003)
Publisher : Indonesian Association of Food Technologists

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nstant ginger was traditionally made by crystallizing ginger extract and sugar. The product was easily reconstituted into ginger beverage by dissolution in warm water. The atsiries on this beverage would refresh and warming the body. Unfortunately, the atsiries are unstable during storage. The research is aimed to study the influence of arabic gum on the stability of the product. The method being used was complete random design with two replications. The concentration of the arabic gum was 0, 0.02, 0.04, 0.06 and 0.08%. The parameter being analyzed were moisture content, ash content, total soluble solute, viscosity, and sensory (aroma, color, viscosity, solubility and taste). The result showed that addition ofArabic gum would influence all of the parameters except solubility, color and taste. The best formula was obtained by the addition of 0.04% Arabic gum with the following criteria: ginger strong – ginger stronger aroma, yellowish brown color, slightly viscous, slightly soluble, sweet and slightly warm taste, moisture content 4. SS%, ash content 3.95%, total soluble solute 49.43%and viscosity 21.70 cps. For all criteria the preferences are like moderately.
ANALISIS PRODUK UNGGULAN AGRO INDUSTRI PERIKANAN LAUT DI KABUPATEN REMBANG Giyatmi, Giyatmi; Purnomo, Agus Heri; Hubeis, Musa
Jurnal Penelitian Perikanan Indonesia Vol 9, No 6 (2003): (Vol.9 No.6 2003)
Publisher : Pusat Penelitian dan Pengembangan Perikanan, Badan Penelitian dan Pengembangan Kelautan da

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Kajian telah dilakukan untuk menganalisis produk agroindustri perikanan laut yang dapat diunggulkan di Kabupaten Rembang. Kajian dimulai dengan mengidentifikasi potensi perikanan laut, pemilihan komoditas potensial dan produk unggulan agroindustri, selanjutnya dilakukan analisis kelayakan usaha dari produk unggulan tersebut.
Karakteristik Film k-karaginan dengan Penambahan Plasticizer Polietilen Glikol Fransiska, Dina; Giyatmi, Giyatmi; Irianto, Hari Eko; Darmawan, Muhamad; Melanie, Susiana
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 13, No 1 (2018): Juni 2018
Publisher : Balai Besar Riset Pengolahan Produk dan Bioteknologi Kelautan dan Perikanan

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ABSTRAKBahan plastik biodegradable saat ini sedang populer dikembangkan untuk menggantikan plastik kemasan konvensional yang tidak ramah lingkungan. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan polietilen glikol (PEG) terhadap karakteristik film berbahan dasar k-karaginan. k-karaginan yang digunakan dalam formulasi pembuatan film yaitu sebanyak 1,5% (b/v), sedangkan konsentrasi PEG yang ditambahkan bervariasi yaitu 2, 4, 6, 8, dan 10 % (b/b). Larutan dipanaskan hingga suhu 85 oC kemudian dicetak dalam bentuk film tipis, lalu didinginkan dan dikeringkan dengan oven hingga didapatkan berat konstan. Film yang diperoleh kemudian dilakukan analisis termal, kuat tarik, elongasi dan water vapor transmission rate (WVTR).  Hasil penelitian menunjukkan bahwa semakin besar polietilen glikol yang ditambahkan pada film karaginan dapat meningkatkan titik leleh dan entalpi, tetapi menurunkan nilai kuat tariknya, dan juga tidak mempengaruhi nilai WVTR. Penambahan PEG sampai konsentrasi 4% juga meningkatkan nilai elongasi film. Dari hasil pengujian diperoleh jumlah optimal penambahan PEG yaitu sebesar 4% dengan nilai kuat tarik sebesar 0,86±0,16MPa, elongasi 25,40±6,64%, dan WVTR 116,02±8,00 g/m2/24 jam. Characteristics of k-Carrageenan Film with Polyethylene Glycol as PlasticizerABSTRACTBiodegradable plastic materials are currently being developed in broader scope, particularly to replace non-biodegradable plastic packaging. This study aimed to determine the effect of polyethylene glycol (PEG) concentration on the characteristics of  k-carrageenan based film.  k-carrageenan used in the film preparation was 1.5% (w/v) while PEG was added at various concentration i.e. 2, 4, 6, 8, and 10% (w/w). The solution was heated up to 85 oC and casted into thin film, then cooled and dried using oven until reached a constant weight. The film produced was then tested for its thermal behaviour, tensile strength, elongation and water vapor transmission rate (WVTR). The results showed that the increase of concentration of polyethylene glycol added to the carrageenan film could increase the melting point and enthalpy value as well as elongation of the film. However, it decreased the tensile strength, and did not affect to the WVTR. The optimum concentration of PEG added was found at 4% with the tensile strength of 0.86±0.16 MPa, elongation of 25.40±6.64%, and WVTR of 116.02±8.00 g/m2/24 hours.
BLENDING: SEBUAH ALTERNATIF DALAM PENAMAAN MAKANAN DAN MINUMAN RINGAN Giyatmi, Giyatmi; Wijayava, Ratih; Arumi, Sihindun
Adabiyy?t: Jurnal Bahasa dan Sastra Vol 2, No 2 (2018)
Publisher : Sunan Kalijaga State Islamic University Yogyakarta

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This research aims at finding kinds of blend and describing the formation of blend in snack names found in supermarket around Sukoharjo, Central Java. This research is a descriptive qualitative research. Data of this research are the blend which are used in snack brands. The data are taken from several shops and supermarkets such as Indomaret, Alfamart, Mitra, Jumbo, and Hyperrmart in Sukoharjo area. This research uses observation and writing techniques. The data analysis consists of data reduction, data display, and data verification. The data reduction is done by reducing snack brands with no blend in the data collection process. The research uses triangulation theory to deal with the types of blend and the formation of blend. The research finds 62 data of snack brands which use blend. There are three kinds of blend, such as blend with clipping (51 data), blend with phonemic overlapping (7 data), and blend with overlapping and clipping (4 data). Most of the blends are blends with clipping because they are the easiest way to create a new word using blend. Meanwhile, there are 13 ways of blend formation.