Zulaikhah Zulaikhah, Zulaikhah
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Implementasi Strategi Membaca Berimbang di Kelas Awal Madrasah Ibtidaiyah (MI) di Semarang Zulaikhah, Zulaikhah; Fadlilah, Sayyidatul
Dimas: Jurnal Pemikiran Agama untuk Pemberdayaan Vol 17, No 1 (2017)
Publisher : LP2M of Institute for Research and Community Servises- State Islamic University (UIN) Wali

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (422.283 KB) | DOI: 10.21580/dms.2017.171.1507

Abstract

This study aims at describing the implementation of impartial reading strategies namely collective reading, guided reading, and independent reading performed by teachers of early grades at Islamic Elementary School (MI and MIN) in six madrassas in Semarang. Implementation is conducted after the training of impartial reading is made and continued by providing assistance to teachers in creating impartial reading programs, applying impartial reading strategies, organizing the variety and types of books, and managing students in impartial reading. The program is focused on the use of books containing Islamic values as the development of modules or manuals that have been used to implement the strategy.
GAMBAR ANIMASI SEBAGAI MEDIA PEMBELAJARAN IPS DI SEKOLAH DASAR Zulaikhah, Zulaikhah
MAGISTRA: Media Pengembangan Ilmu Pendidikan Dasar dan Keislaman Vol 4, No 1 (2013)
Publisher : Universitas Wahid Hasyim Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (512.647 KB) | DOI: 10.31942/mgs.v4i1.951

Abstract

Abstrak Media gambar animasi yang berupa film atau video merupakan media yang digunakan untuk mengkomunikasikan pesan pada siswa pada pembelajaran IPS meliputi bentuk-bentuk atau unsur-unsur verbal (teks atau kata-kata),  sound/suara, juga unsur-unsur grafik (gambar dan yang sejenis gambar)sepertidrawing/lukisan, chart ,gambar/foto warna dan sejenisnya, poster dan kartun, dimana sumber-sumber media tersebut bisa berasal dari textbook, bahan-bahan referensi, koran, jurnal, baik yang dibuat sendiri oleh guru, ahli media maupun siswa. Media gambar animasi termasuk media yang masih jarang dipakai dalam pembelajaran IPS. Hal ini dikarena-kan guru belum terbiasa menggunakan dan mengilustrasikan materi dengan gambar, padahal jika gambar animasi dibuat dan disajikan sesuai dengan per-syaratan yang baik, tentu akan menambah semangat dan motivasi siswa dalam mengikuti proses pembelajaran. Media gambar animasi, dapat memberi gagasan dan dorongan kepada guru dalam mengajar anak-anak Sekolah Dasar atau Madrasah Ibtidaiyah agar lebih kreatif dalam mengembangkan alat peraga agar para murid menjadi senang belajar.Kata Kunci: gambar animasi, media pembelajaran
Free Glutamate Intake from Foods Among Adults: Case Study in Bogor and Jakarta Nuraida, Lilis; Madaniyah, Siti; Andarwulan, Nuri; Briawan, Dodik; Lioe, Hanifah Nuryani; Zulaikhah, Zulaikhah
Jurnal Mutu Pangan (Indonesian Journal of Food Quality) Vol 1, No 2 (2014)
Publisher : Jurnal Mutu Pangan (Indonesian Journal of Food Quality)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (37.088 KB)

Abstract

Monosodium glutamate (MSG) is a flavor enhancer which has been used for nearly a century to bring out the best avor of food. Its principal component is an amino acid called glutamate or L-glutamic acid. Free glutamate also exists naturally in foods. The aim of the present study was to estimate the exposure of consumers to free glutamates from foods in Jakarta and Bogor, Indonesia. The study was conducted in Jakarta urban area and rural area of Bogor with 222 respondents above 19 years of age. The survey used Food Frequency Questionnaire to estimate the consumption of food predicted to contain free glutamate. The data of food consumption was used to design food samples to be taken from the survey site and analyze for free glutamate content. Analyses of free glutamate content in food were conducted using HPLC with fluorescent detector. The results revealed the most frequent and the highest amount of food consumed both in Jakarta and Bogor area was dish menus of cereal categories. The average food consumption, excluding rice, in Bogor was 816.73 g/cap/day, while in Jakarta was 823.82 g/cap/day with dish menus contribution accounted to more than 70%. Free glutamate content of food samples ranged from undetected to more than 6 mg/g. Free glutamate intake in Bogor was comparable with that of Jakarta, i.e. 2013.76 mg/cap/day and 2068.97 mg/cap/day respectively. The main source of glutamate intake in both in Bogor and Jakarta was dish menus contributing to more than 80% of the total free glutamate intake. Free glutamate intake from food prepared outside the household was comparable with that of food prepared at home. 
Identifikasi Sumber Glutamat Bebas pada Menu Hidangan Indonesia (Determination of Free Glutamate Source in the Indonesian Dish Menus) Andarwulan, Nuri; Nuraida, Lilis; Hariyadi, Purwiyatno; Madanijah, Siti; Zulaikhah, Zulaikhah; Gitapratiwi, Desty
Jurnal Mutu Pangan (Indonesian Journal of Food Quality) Vol 2, No 1 (2015)
Publisher : Jurnal Mutu Pangan (Indonesian Journal of Food Quality)

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The study aimed to evaluate free glutamate content occurs naturally in prepared foods or dish menus. Fifteen selected Indonesian dish menus were categorized to three major groups, i.e. dish menu with monosodium glutamate (MSG) addition, dish menu with seasoning and/or condiment containing glutamate addition, and dish menu with MSG, seasoning and/or condiment containing glutamate addition. Each dish menu was prepared at the kitchen laboratory by standardizing the ingredients, composition and cooking process, followed by analysis of free glutamate content in dish menu, its raw material mix, and basic seasoning using HPLC method. The study results showed that raw materials such as chicken, fermented-tofu solid waste (oncom), meatball, cabbage, fried onion, tomato, and fried potato contributed to the free glutamate content in dish menus. Addition of MSG, seasoning and/or condiments de nitely contributed to free glutamate content in the dish menus, ranged 9.8-142.9% for MSG added and 7.9- 100% for seasoning and/or condiments added. The dish menus with MSG addition which contributed to higher free glutamate content were fried tempe, rice cake with vegetable soup in coconut milk, and spiced chicken soup. Meanwhile, the dish menus with seasoning/ condiment addition contributed to higher free glutamate content were stir-fry water crest, mixed vegetable in chicken soup, chicken rice porridge. Cooking practices could increase or reduce free glutamate content in dish menus, ranged from -86.2 to 43.3%.