Tandipang fish sauce is one of the diversified products of tandipang fish. The choice of chili sauce as a diversified product is based on the reason that chili sauce is a popular product among the public and is quite in demand, especially the people of North Sulawesi. The purpose of this study was to make tandipang fish sauce products in jars and obtain the best quality and shelf life of tandipang fish sauces in jars. The benefits produced are as souvenirs of processed products typical of North Sulawesi. The method used is the experimental design used, namely the Factorial Completely Randomized Design (CRD) using ANOVA. Observation factors were storage time 0, 1, 2, and 3 weeks at a temperature of 28°C (room) and chili flavor variants (onion sauce, green chili sauce, and grilled rica). vary. Based on the results of the water content test, roasted rica is the best product. Because it has a low water content compared to chili and green chili sauce. Based on the results of organoleptic and microbiological tests, the tandipang fish sauce is suitable for consumption until the 3rd week. It can be concluded that the three variants of the tandipang fish sauce can be stored for 3 weeks at room temperature.Keywords : diversification, jar, sauce, shelf life , tandipang fish

Teachers play an essential role in developing material for distance learning for students with special needs, fulfilling the practical principle, flexibility, the ability to accommodate the learning requirements, and the ability to ease students to understand the material through independent learning. However, many obstacles still hinder teachers in the execution. Through a survey of 115 special education teachers in the Special Region of Yogyakarta, this study is aimed at describing teachers' needs in developing distance learning material from the aspect of physical forms, teaching material delivery, and obstacles faced by teachers. The data were obtained through an open questionnaire and analyzed with a descriptive quantitative approach. In addition, the data were presented with presentations, figures, and narrative interpretations. The result shows that 87% of teachers require learning material in the form of a module, and 93.81% of teachers require teaching material content about understanding the concept of daily activities for students' independence. Teaching materials in the form of practical activities delivered with colored pictures are required by 16.28% of teachers. 23.33% of teachers are faced with obstacles to accommodating the diversity of students' characteristic conditions and learning needs. In conclusion, distance learning management and teaching material development to ease students with special needs in learning is an urgent matter in special education services. In addition, it requires preparation through teacher competency improvement.

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Bitung Marine and Fisheries Polytechnic is located in the city of Bitung, North Sulawesi province. One of the universities under the Maritime and Fisheries Polytechnic under the Ministry of Maritime Affairs and Fisheries, Bitung, is a vocational university in Indonesia in the field of Marine and Fisheries in 2015, starting to recruit fishermen / main actors / special pathways. The time of the study was conducted in August 2018 until November 2018. Locations at the Bitung Marine and Fisheries Polytechnic. Sources of data obtained from students at the Polytechnic KP Bitung special lane (children of the main actors / fishermen). Furthermore, scoring and analysis using Cattel 1971 analysis. The conclusions in this study are the conditions of level I, II and III of the main actors. Midshipman and junior high school level 51.9 percent in the average category. Midshipmen and junior high school level II are 60 percent average. Midshipman-leveluni level III 55.3 percent in the average category.

This study aimed to analyze the effect of entrepreneurship education on the entrepreneurial interests of vocational school students and the effect of student creativity on their entrepreneurial interests s in the Digital Era. The study was quantitative and conducted in a retail company. The respondents were 450 vocational school students in Banten. Samples were selected using simple random sampling. Data were collected using online questionnaires through social media. Items on the questionnaire were arranged using a seven-point Likert scale. Data were analyzed using structural equation modeling (SEM) with SmartPLS 3.0 software. After validity and reliability tests, the data went through a determination test and hypothesis testing. The independent variable in this study was entrepreneurship education and student creativity, while the dependent variable was entrepreneurial interest. Findings confirm that entrepreneurship education positively and significantly influences entrepreneurial interests. Entrepreneurial interests are influenced by entrepreneurship education, meaning that better entrepreneurship education will lead to higher entrepreneurial interests and vice versa. Creativity has a positive and significant influence on entrepreneurial interests. Entrepreneurial interests are influenced by creativity, meaning that higher creativity will lead to higher entrepreneurial interests and vice versa.