Adapun tujuan dari penelitian ini adalah untuk mengetahui kemampuan pemahaman siswa dalam menyelesaikan soal cerita program linier SMA Negeri 10  Palembang kelas XI. Jenis penelitian ini adalah penelitian deskriptif dengan pendekatan kualitatif, populasi dalam penelitian ini adalah seluruh siswa kelas XI SMA Negeri 10 Palembang pada tahun ajaran 2016/2017 yang berjumlah 8 kelas MIA dan 6 kelas IIS. Sampel dalam penelitian ini adalah 25% dari seluruh siswa kelas XI SMA Negeri 10 Palembang pada tahun ajaran 2016/2017 yang  dipilih dengan teknik non probability sampling dengan jenis sampling purposive,  adapun sampel dalam penelitian ini yaitu kelas XI MIA 4 yang berjumlah 40 siswa, XI MIA 5 yang berjumlah 41 siswa, dan XI MIA 6 yang berjumlah 41 siswa. Teknik pengumpulan data yang digunakan dalam penelitian ini adalah peneliti mengambil hasil ulangan harian siswa kepada guru mata pelajaran matematika. Berdasarkan hasil analisis data yang telah dilakukan diperoleh rata-rata  kemampuan pemahaman siswa dalam menyelesaikan soal cerita program linier yaitu sebesar 45,4%. Jadi kemampuan pemahaman siswa dalam menyelesaikan soal cerita program linier  kelas XI terhadap 3 jenis kemampuan pemahaman (konsep, prinsip, operasi) dapat dikategorikan cukup.Kata Kunci: Kemampuan Siswa, Soal Cerita, Model Matematika, Program Linier

Pulau Semambu village has potential sources of fishery products for the Indralaya area. This program aimed to socialize the manufacture of processed catfish (Clarias batracus) products. This activity is one of the efforts to fulfill nutritional needs and increase family income which is an effort to empower the creative economy through the participation of the Pulau Semambu villagers. Data and information from this service were obtained through observation and interviews. The method has used the PLA (Participatory Learning and Action) method. This service program was attended by 30 Semambu villagers. The product making was easy implemented for Semambu villagers. The post-test score in this activity were 83.36% (fish jerky) and 75.58% (fish bone cracker) regarding the understanding of the product started in definition, making, and advantages.  The applicable of product making was a alternative income-generating efforts, in addition to fulfilling nutritional intake.

The purpose of this reseach was to determine quality changes of smoked snakehead (Channa striata) during storage with different smoked conditions. The methods of this research used experimental methods and the data was discussed as a descriptive to compare. The parameters observed were chemical analysis such as moisture content, water activity (aw), protein content, fat content and microbiologycal analysis of fungi. In the first storage of smoked snakehead fish has nutrient ingredient are moisture content 41.42%, protein content 42.23%, fat content 2.84%. In the end storage nutrient ingredient of smoked snakehead fish are moisture content 63.20%, protein content 27.64%, fat content1.79%. Smoked snakehead fish was saved at normal temperature for 7 days has water activity and total of fungi colony smoked snakehead fish was save for 7 days is 2.409 x 102, but the fungi was not growth in the first storage.

The researce objective was to the effect of different drying temperatures and times on the characteristics of fish salted Siamese gourami (Trichogaster pectoralis) using oven. This research was conducted on October until November 2012 in the Fishery Processing Technology Laboratory, Faculty of Agriculture and Bioproses Laboratory, Faculty of Engineering, Sriwijaya University of Indralaya. The research used Factorial Randomized Completely Block design with 3 difference drying temperature and 5 difference time then 2 replicated. The treatment of temperature (50oC, 60oC and 70oC) and time (0, 6, 12, 18 and 24 hours). Parameters observed were moisture content, ash content, fat content, protein content, carbohydrate content, hedonic quality test : appearance, aroma, flavor and texture. The results showed that the difference drying temperature and drying time was significant on moisture content, ash content, fat content, protein content, carbohydrate content, hedonic quality test : appearance, aroma, flavor and texture. Interaction of kinds of different drying temperatures and times had significant effect on moisture content, ash content, protein content and carbohydrate content. The best treatment was combination of T3t2 with oven temperature 70°C for 12 hours with moisture content 39.05%, ash content 6.85%, protein content 42.41 %, fat content 10.22%, carbohydrate content 1.66%, appearance 7.8, aroma 7.08, and flavor 7.08 and texture 7.82

Based on kepmendiknas 044/U/2002, the school committee carries out four functions, such as giving consideration, supporter, supervisor, and mediator. The function of school committee improving the quality of educational services to the stakeholder is to do their function in school plan and educational resources. Beside that verify and ratify RKAS which is proposed by the school. The school committee’s function as the supporter is to give their thought, energy and support in extracurricular and additional lesson. The additional lessons can be done by adding extra time in English. Lesson, natural science and supporting the school budget through from student guardian to fulfill a plenty of educational infrastructures. The function of the school committee as the connector is to assist the school in creating  connection an cooperation the school, the student parents and the society, guardians; organize some activates which increase awareness and society partner the last. The function of the school committee as supervisor require the students report; do evaluation of school plan and implementation in infrastructure needs, supervise the development of the school and student progress; do investigation the school funding; control the school works to look for input and suggestion from the society to increase the educational services.