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This study was motivated by the low level of consumer acceptance of soybean juice ice cream to improve the sensory quality and functional value of the product, the addition of dragon fruit (Hylocereus polyrhizus) as an additional ingredient. Red dragon fruit contains antioxidant compounds and has an attractive purplish red color, so it has the potential to improve the visual and nutritional qua…
This study aims to produce development products in the form of learning media using the Quizizz Explanatory Text application for Class XI SMA IBA Palembang students . This type of research is research with research and development methods ( Research and Development ). The model used in this study is the Sugiyono development model . Learning media using the Quizizz application for explanation te…
This study aims to describe the difficulties of students in solving word problems on KPK and FPB material in class IV SD Negeri 02 Simpang along with the factors that cause these difficulties. The type of research used is quantitative research with descriptive methods. Data collection techniques are tests and interviews. The data sources in this study were 26 students in class IV.A and one teac…
Methylene blue can cause environmental pollution if discharged without proper treatment. Many textile industries dispose of methylene blue dye waste with concentrations above the threshold freely into the aquatic environment which causes disturbed aquatic ecosystems. One of the methods to treat methylene blue dye waste is the adsorption method. Research on the synthesis of reduced graphene oxid…
Penelitian ini bertujuan menggambarkan etika subsistensi petani rawa lebak di Desa Ibul Besar I Kecamatan Pemulutan Kabupaten Ogan Ilir. Menggunakan rnetode kualitatif deskriptif, pengumpulan data dilakukan melaui observasi, wawancara dan dokurnentasi serta alat analisis menggunakan teori etika subsistensi James Scott. Hasil penelitian menunjukkan bahwa keadaan ekonomi petani yang miskin dipeng…
Determination of phenolic rate of soursop (Annona muricata) and dairy products had been done. Determination of phenolic rate was done by using spectrophotometry UV-Visible method. The result of research obtained the phenolic rate in soursop was 2.7941 mg/g sample, juice was 0.4370 mg/g sample, syrup was 0.7663 mg/g sample, lunkhead was 1.0684 mg/g sample, jam was 1.8666 mg/g sample, and candied…