This research was to determine effect of oyster mushroom type and maltodextrin concentration on characteristics of mushroom flavor enhancers using foam mat drying method. This research used a Factorial Completely Randomized Design (FCRD) consisted of two factors and three replications. First factor (A) was type of oyster mushroom (white oyster mushroom and brown oyster mushroom) and second fact…
This study aims to analyze the factors that influence the learning motivation of scholarship recipient students in the economic education study program at Sriwijaya University. The research method is quantitative descriptive research. The sample is 58 students. Using descriptive analysis technique. Data collection techniques used are questionnaires and documentation. Based on the result of this…