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Konsep Pendidikan Keagamaan Menurut Paku Buwana IV purwadi, purwadi
Jurnal INSANIA Vol 11, No 3 (2006)
Publisher : STAIN Purwokerto

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Abstract: This research describes religiosity education of Javanese in Serat Wulangreh. According to this traditional popular literature that created by Sunan Paku Buwana IV at Kraton Surakarta Hadiningrat, everyone who studies Islam Religion has to get the four principles. They are Qur’an, Hadis, Ijma’ and Qiyas. Perfectly Islamic studies, one can ask to teacher who has wide knowledge. In practice, Serat Wulangreh gives advice so that mean always do akhlakul karimah or good behaviour. Keywords: Serat Wulangreh, Akhlakul Karimah, Religiosity.
PENERAPAN MODEL QUANTUM LEARNING DALAM UPAYA MENINGKATKAN MINAT DAN PRESTASI BELAJAR MATEMATIKA Purwadi, Purwadi
Teknologi Pendidikan Vol 1, No 1 (2013)
Publisher : Teknologi Pendidikan

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Tujuan penelitian ini untuk mengetahui minat dan pestasi belajar matematika setelah dilakukan quantum learning. Jenis penelitian ini adalah penelitian tindakan kelas. Subyek penelitian siswa dan guru,. Teknik pengumpulan data dengan wawancara, observasi, dokumentasi dan tes. Alat analisis data yang digunakan dengan analisis per siklus. Hasil penelitian menyimpulkan bahwa penerapan model quantum learning dapat meningkatkan minat dan prestasi belajar matematika konsep bilangan berpangkat tiga pada siswa kelas VI SDN Purwosuman 1 Sidoharjo Sragen. Kata Kunci: Quantum Learning, minat belajar, prestasi belajar.
KONTRIBUSI MOTIVASI DAN DUKUNGAN ORANG TUA TERHADAP PRESTASI MATA PELAJARAN ALAT UKUR TEKNIK KENDARAAN RINGAN KELAS X SMK NEGERI 2 KEBUMEN purwadi, purwadi
AUTOTECH - Pendidikan Teknik Otomotif Vol 1, No 1 (2013): Auto Tech
Publisher : Pendidikan Teknik Otomotif

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Penelitian ini bertujuan untuk mengetahui pengaruh motivasi, dukungan orang tua dan asal sekolah terhadap prestasi belajar mata pelajaran alat ukur pada siswa kelas X Kompetensi Keahlian Teknik Kendaraan Ringan (TKR) SMK Negeri 2 Kebumen. Penelitian menggunakan pendekatan deskripsi korelasi. Jika dilihat dari pengambilan datanya maka penelitian ini termasuk jenis penelitian ex-post facto. Populasi yang digunakan dalam penelitian ini adalah seluruh siswa kelas X kompetensi keahlian Teknik Kendaraan Ringan (TKR) SMK Negeri 2 Kebumen tahun pelajaran 2011 / 2012 yang berjumlah 120 siswa. Teknik sampling yang digunakan adalah cluster random sampling. Teknik pengumpulan data menggunakan metode angket dan tes. Teknik analisis data menggunakan Analisis Regresi Ganda. Berdasarkan hasil penelitian dapat disimpulkan: (1). Terdapat pengaruh yang signifikan motivasi belajar terhadap prestasi belajar. Hal tersebut dapat disimpulkan berdasarkan penghitungan uji-t didapatkan thitung sebesar 4,081 sedangkan ttabel sebesar 1,98 dan nilai signifikansi (sig.)/ p-value sebesar 0,000, (2) Terdapat pengaruh yang signifikan dukungan orang tua dan prestasi belajar siswa. Hal tersebut dapat disimpulkan berdasarkan penghitungan uji-t didapatkan thitung sebesar 3,459 sedangkan ttabel sebesar 1,98 dan nilai signifikansi (sig.)/ p-value sebesar 0,001, (3). Terdapat pengaruh yang signifikan motivasi belajar dan dukungan orang tua secara simultan terhadap prestasi belajar siswa. Besarnya sumbangan efektif (SE) variabel bebas (X) secara simultan terhadap variabel terikat (Y) dapat dilihat dari perolehan koefisien determinasi (R2) yaitu sebesar 0,379. Hal ini mengandung pengertian bahwa variabel motivasi belajar siswa (X1), dan variabel dukungan orang tua (X2) secara simultan berpengaruh terhadap prestasi belajar (Y) sebesar 37,9%, sedangkan 62,1% (100% - 37,9%) merupakan pengaruh variabel lain yang tidak diteliti. Adapun sumbangan efektif (SE) variabel motivasi belajar siswa (X1) terhadap variabel prestasi belajar (Y) (SEx1) sebesar 21,1%, dan variabel dukungan orang tua (X2) terhadap prestasi belajar (Y) (SEx2)  sebesar 16,8%,  . Adapun sumbangan relative (SR) variabel motivasi belajar siswa (X1) terhadap variabel prestasi belajar (Y) (SRx1) sebesar 55,6%, dan variabel dukungan orang tua (X2) terhadap prestasi belajar (Y) (SRx2)  sebesar 44,4%. Kata kunci : Motivasi, Dukungan Orang Tua, Prestasi Belajar
Chemical Quality of Fresh Cheese Acidified by Lime juice Purwadi, Purwadi
Jurnal Ilmu dan Teknologi Hasil Ternak Vol 1, No 1 (2006)
Publisher : Jurnal Ilmu dan Teknologi Hasil Ternak

Show Abstract | Download Original | Original Source | Check in Google Scholar | http://www.jitek.ub.ac.id/index.php/jitek/article/view/98

Abstract

A research about the production of fresh cheese was made by lime juice as acidifier has been done. The aim of this research was to learn a potency of lime juice as acidifier for making fresh cheese on its chemistry quality. The method used was experiment and designed completely randomized design. The treatment were A1= the use of 0,5 % (v/v) lime juice, A2 = the use of 0,05 % (w/v) citric acid, and A3 = the use of 0,25 % lime juice plus 0,025 % citric acid. Variables measures were protein, dry matter, protein of whey, and dry matter of whey. The result showed that the use of some acidifier didn’t give significant defferent effect (p>0,05) on all variables. Based on result and discussion, it can be concluded that the milk acidification with lime juice gived same result with using of citric acid or combination of lime juice and citric acid, so it can be proved that lime juice has big potency as acidifier for making fresh cheese. Keywords: chemist quality, fresh cheese, acidifier, lime juice
Physical Quality of Fresh Cheese Acidified by Lime Juice and Citric Acid Purwadi, Purwadi
Jurnal Ilmu dan Teknologi Hasil Ternak Vol 1, No 1 (2006)
Publisher : Jurnal Ilmu dan Teknologi Hasil Ternak

Show Abstract | Download Original | Original Source | Check in Google Scholar | http://www.jitek.ub.ac.id/index.php/jitek/article/view/99

Abstract

A research about fresh cheese production acidified by lime juice compared to citric acid was conducted. The aim of this research was to study of lime juice potency as a fresh cheese acidifier on physical quality. The method used in this research was experimental and designed by completely randomized design. The treatments which examined were A1 = the use of 0,5 % (v/v) lime juice, A2 = the use of 0,05 % (w/v) citric acid, and A3 = the use of 0,25 % (v/v) lime juice combined with 0,025 % (w/v) citric acid. The variables of the research were cheese yield, hardness, slice ability, and elasticity. The result showed that those treatments didn’t give significant difference effect (P>0,05) on all variables examined by analysis of variance and Duncan’s Multiple Range Test. Based on the result and the discussion, it can be concluded that the acidification by using lime juice was giving the same result on physical quality of fresh cheese, included the use of citric acid or the combination of lime juice with citric acid, so it was proved that lime juice has a high potency as acidifier for fresh cheese.   Keywords: fresh cheese, acidifier, lime juice
Use of Sunkist Orange Fruit (Citrus sinensis) Juice In Mozzarella Cheese Manufacturing Rosyidi, Djalal; Purwadi, Purwadi; Harjono, Fondha Teguh Eko
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol 2, No 1 (2007)
Publisher : Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (122.396 KB) | http://www.jitek.ub.ac.id/index.php/jitek/article/view/104

Abstract

Data collecting of this research was administered since February until March 2006 in the Animal Product Technology Laboratory of Animal Husbandry Faculty Brawijaya University Malang, Biological Laboratory of Muhammadiyah University Malang and Engineering Laboratory Centre Food and Laboratory  Gadjah Mada University Yogyakarta. The objective of this research was to know the best concentration of Sunkist orange fruit juice with direct acidification in Mozzarella cheese manufactured considered on yield, protein content, moisture content, stretchability and meltability. Hopefully the result would support in producing cheese earlier and better quality processed with direct acidification from Sunkist orange fruit juice. Method of this research was experiment used Completely Randomized Design and repeats four times. The treatment was Sunkist orange fruit juice concentration of 3% (P1), 3.5% (P2), 4% (P3) and 4.5% (P4) from milk volume. Variables measured would be yield, protein content, moisture content, stretchability and meltability. The data were analyzed by analysis of variance and  Duncans Multiple Range Test. The result showed that Sunkist orange fruit juice did not give significant different effect (P>0.05) on yield, stretchability and meltability, in the otherwise give highly significant different effect (P<0.01) on protein and moisture content of Mozzarella cheese. The conclusion of this research was the Sunkist orange fruit juice concentration of 3% was the best concentration and suggested to use on Mozzarella cheese manufacturing.   Keyword : Mozzarella cheese, orange fruit.
Protein Profile of Fresh Cheese with Lime Juice as Acidifier Purwadi, Purwadi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol 2, No 1 (2007)
Publisher : Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK)

Show Abstract | Download Original | Original Source | Check in Google Scholar | http://www.jitek.ub.ac.id/index.php/jitek/article/view/109

Abstract

A researh about the making of fresh cheese used lime juice as an acidifier compared to citric acid has been done. The research was aimed to learn the potency of lime juice as acidifier in the making fresh cheese and to know about its protein profile. The experiment was designed by completely randomized design. Those treatments were : A1 = the use of lime juice 0.5 % (v/v), A2 = the use of citric acid 0.05 % (w/v) and A3 = the use of 0.25 % lime juice + citric acid 0,025 %. Variation of those acidification treatment didn’t show any defference on protein profile of fresh cheese, which showed by 8 benz of three treatment with have molecule wheight 17.14; 20.51; 27.92; 36.22; 44.05; 50.11; 53.45, and 102.32 Kda, respectively. The result of the using lime juice, citric acid, and both combination relatively proved same profile. Keywords : protein profile, fresh cheese, lime juice, acidifier
Pengaruh Substitusi Tepung Beras Ketan dengan Tepung Umbi Talas Bogor (Colocasia esculenta l schoott) terhadap Kualitas Dodol Susu Ditinjau dari Kualitas Fisik dan Kimia Triawan, Agus; Purwadi, Purwadi; Radiati, Lilik Eka
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol 11, No 2 (2016)
Publisher : Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (161.826 KB) | DOI: 10.21776/ub.jitek.2016.011.02.4

Abstract

The purpose of this research was to determine the effect of substitution glutinous rice flour with Bogor tuber taroflour towards the best substitution improving the quality of end products which included physical quality (texture) and chemical qualities (fat, total sugar and reducing sugar) of milk sweetpastry. The materials used were fresh milk as the main ingredient, sugar, glutinous rice flour and Bogor tuber taroflour. The research method used was laboratory experiment with completely randomized design consisting of 5 treatments and 4 replications. Substitution treatment in the form of glutinous rice flour with Bogor tuber taroflour given on milk sweet pastry products covering P0 (100% glutinous rice flour and without Bogor tuber taroflour); P1 (75% glutinous rice flour and 25% Bogor tuber taro flour); P2 (50% glutinous rice flour and 50% Bogor tuber taro flour); P3 (25% glutinous rice flour and 75% Bogor taro tuber flour); P4 (without glutinous rice flour and 100% Bogor taro tuber flour). The results showed that there was highly significant difference effect (p<0.01) the substitution of glutinous rice flour with Bogor tuber taroflour to sugar reduction dodol taro milk with reduced sugar lows on P2 (16.66%), and significantly difference effect (p<0.05) dodol fat content milk with a fat content highs around 13.77% (P4), but did not significantly difference effect the total sugar and texture of milk sweet pastry. Substitution Bogor tuber taro flour 100% produced best quality of milk sweet pastry with texture value 10.12 N, fat content  3.44%, 44.71% total sugar and reducing sugar 5.64%.
PENGGUNAAN MODEL PROBLEM BASED INSTRUCTION (PBI) DALAM UPAYA MENINGKATKAN KEMANDIRIAN BELAJAR BIOLOGI PADA SISWA KELAS III C SMPN 16 BANDAR LAMPUNG TAHUN PELAJARAN 2004/2005 JAMLO, TRI; PURWADI, PURWADI
Bioedukasi Vol 2, No 2 (2005): BIOEDUKASI
Publisher : Bioedukasi

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This is collaborative action research wich carried out toward student of SMP Nergeri 16 Bandar Lampung. The aim of this research was enhancing the self learning motivation by using Problem Based Intruction (PBI) model. The research conducted in 2 cycles, using the criteria of teacher’s performance and student’s ability toward biological learning. The data awas then analized and interpreted to show the improving teacher performance for each cycle. The result showed that the teacher was a good fascilitator (score 2,98 in cycle 1 and 2,93 in cycle), so it’s able to enchace the self learning motivation of student, indicated with the increasing point of the readiness of study, the higly motivated in answer and question interaction, ability in answering the questions, giving opinion, creative, and highly initiative to study. That self learning motivation then gives rise to the average class mark even its equitability thus showed the better teaching and learning processes.   Key Words : Problem Based Intruction (PBI), Self Learning motivation
PEN WIIMOTE SEBAGAI MEDIA INTERAKTIF PENUNJANG PRESENTASI Purwadi, Purwadi; Imron, Mohammad
Semantik Vol 2, No 1 (2012): Prosiding Semantik 2012
Publisher : Semantik

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Tujuan dari memodifikasi dan merangkai pen wiimote disini adalah agar dapat digunakan sebagai media interaktif untuk penunjang presentasi dan menjadikan suatu perangkat yang lebih interaktif untuk presentasi menggunakan komputer atau laptop. Metode pengumpulan data yang digunakan untuk membuat aplikasi ini adalah metode wawancara, observasi, dokumentasi, studi pustaka, penelusuran internet. Untuk pengembangan sistem dalam penelitian ini menggunakan teknik pengembangan sistem waterfall model. Hasil penelitian ini berupa perangkat pen wiimote sebagai media interaktif penunjang presentasi. Perangkat ini dapat dijalankan menggunakan software smoothboard. Perangkat pen wiimote sebagai media pendukung presentasi dapat digunakan dimana saja yang penyajian presentasinya menggunakan LCD Proyektor.Kata kunci : Pen Wiimote, Smoothboard
Co-Authors Abdul Manab Achir Yani S. Hamid Aep Saepudin Agus Suharno Agus Supriyanto Agus Triawan, Agus Alfan Muttaqin, Alfan Amir, Muhammad Taufiq Ardiansyah Anggraini, Ditha Novi Anita Chandra Dewi Sagala, Anita Chandra Dewi Arif Wahyu Nugroho, Arif Wahyu Asep Herman, Asep astri wulandari Budi Waluyo Budi, Guntur Setyo Christiana, Martha Anggraeni D S, Anita Chandra Dedes Amertaningtyas Djalal Rosyidi Dwi Fatmawati, Dwi Dwi Prasetiyawati D.H. Dwi Prasetiyawati D.H. Dwi Prasetiyawati Diyah Hariyanti, Dwi Prasetiyawati Edy Suryanto Endang Susilowati Entin Hartini Faisal Sunarto, Faisal Fardiansyah, Muhammad Azwar Firman Jaya Fondha Teguh Eko Harjono Gultom, Dotcus Hadisaputra, Tomo Hariyanti, Dwi Prasetiyawati Diyah Hassan Faiz Herly Evanuarini Imam Santoso Imam Thohari Intan Rahmawati Irwansyah Irwansyah Ishafit Ishafit Ismatul Khasanah Kadarusmanto Kadarusmanto Karmiyanti, Rina Karto Wijaya, Karto Khoiruman Khoiruman Leydi Silvana, Leydi Lilik Eka Radiati Lutfi Fitriano, Lutfi M S Rifki, M S M. Kristanto Ma'ruf, Wahidah Mahdiana, Ilma Mardiani, Alim Sri Mas?ut, Bilal lutfi Mike Susmikanti Mila Karmila Mohammad Imron Muchlis Dwi Prasetiyo, Muchlis Dwi Mudzanatun Mudzanatun Muhammad Rohmadi Muslimah, Nur Dwiana Mustabsyiah, Lia Mustikasari Mustikasari Muyana, Siti Naili Iqrimah Nila Kusumaningtyas, Nila Novitasari, Elysa Nugraheni Eko Wardani Oktaviani, Feny P.D.H., Dwi Panjaitan, Ria Utami Pardi Pardi, Pardi Permatasari, Dwi Rumdaini Intan Putri, Reni Anggita Raheni Suhita Ratna Wahyu Pusari Reza Nugraha, Reza Said Alhadi, Said Sakul, Sjaloom Ester Sanjaya, Gilang Jaka Saputri, Vicky Agus Sari, Dewi Aprilia Setiady, Rochmanijar Siti Asmaul Mustaniroh Siti Rochmiyati, Siti Sri Nuraini, Sri Sriyatmoko, Agus Sumarwati Sumarwati Sumbogo, Agnisella Kezia Supriatna, Desta Rahayu Sutrisno sutrisno Suwartiningsih, Suwartiningsih Suyitno Suyitno SYAHRI AL HUSAIN Syarah, Tania Agustis Sylvia Komansilan Taufik, Cevi M Tri Handoko Seto, Tri Handoko Tri Jalmo TRI JAMLO TRI SUHARSI Tukiyat Tukiyat, Tukiyat Wahyu Nanda Eka Saputra, Wahyu Nanda Eka Widianti, Diana Widodo, Wahyu Novia Widyantoro, Arief Wijayanti, Ika Ayu Wijayanti, Meinar Dwi Sulinda Wildan Yudha Prasetyo Wiwit Hartono Yuniar Wardani