<p><strong>ABSTRACT</strong></p><p><em><strong>Background</strong>: Getuk is traditional food that is familiar in all age group. However, information about nutrient content and bioactive substance of getuk are not widely available. Cowpea contains phytic acid, protein and high of calcium gives many beneficial for our body. Phytic acid may decrease cholesterol level in serum and blood glucose level because its role as dietary fiber. Protein and calcium are macro nutrient which have important roles to build our body.</em></p><p><em><strong>Objectives</strong>: This research aimed to know the differences in qualitative and quantitative sensory characteristic, phytic acid, protein, and calcium levels of getuk kacang tolo with variations of cowpea.</em></p><p><em><strong>Methods</strong>: This study was quasi experimental research with simple random design using 4 treatments, 2 replicates, and 2 experiment units. Getuk were made from cassava and substituted with cowpea with different concentration, e.g. 0% as control, 25%, 50% and 75%. Sensory characteristics were assessed qualitatively by description and quantitatively by using 25 panelists. Quantitative sensory data were analyzed using statistical tests of Kruskal Wallis continued with Mann-Whitney analysis if there were a difference result. Phytic acid, protein, and calcium levels were analyzed using statistical test Anova continued with Tukey test if there were a difference result.</em></p><p><em><strong>Results</strong>: Substitution of cowpea made getuk became darker, the texture became less chewiness, whereas aroma and flavor still the same with the control. Panelist preferred color, texture, aroma, and flavor of getuk with concentration of cowpea substitution 50%, 75%, 25%, and 50%, respectively. Phytic acid levels in 100 g material with the substitution of cowpea 0%, 25%, 50% and 75% were 12.5 mg; 42.8 mg; 57.9 mg; 69.2 mg respectively. Protein level on 0%, 25%, 50% and 75% were 1.16 g; 2.96 g; 4.56 g; 6.13 g also calcium level on 0%, 25%, 50% and 75% were 237.2 mg; 388.1mg; 596.27mg; 736.57mg.</em></p><p><em><strong>Conclusions</strong>: Different variations of cowpea substitution in producing getuk kacang tolo had the impact on sensory characteristics, phytic acid, calcium, and protein levels.</em></p><p><strong>KEYWORDS</strong><em>: cowpea, getuk, sensory characteristic, phytic acid, calcium, protein</em></p><p><strong>ABSTRAK</strong></p><p><em><strong>Latar belakang</strong>: Getuk merupakan makanan tradisional yang familiar di semua golongan usia, namun kandungan zat gizi dan zat bioaktif pada getuk belum tersedia. Kacang tolo mengandung asam fitat, protein dan kalsium yang bermanfaat bagi tubuh. Asam fitat dapat menurunkan kadar kolesterol dan mengurangi kadar glukosa darah karena termasuk ke dalam serat pangan. Protein dan kalsium memiliki peran penting dalam tubuh yang merupakan zat gizi makro yang bermanfaat untuk membangun tubuh.</em></p><p><em><strong>Tujuan</strong>: Mengetahui perbedaan sifat sensoris kualitatif dan kuantitatif, kadar asam fitat, protein dan kalsium pada getuk kacang tolo dengan variasi pencampuran kacang tolo.</em></p><p><em><strong>Metode</strong>: Jenis penelitian ini adalah eksperimen semu dengan rancangan acak sederhana (RAS) menggunakan 4 perlakuan, 2 kali ulangan, dan 2 unit percobaan. Sampel penelitian adalah getuk kacang tolo dengan pencampuran kacang tolo 0% sebagai kontrol, 25%, 50% dan 75%. Sifat sensoris dianalisis</em><br /><em>secara kualitatif melalui deskripsi dan kuantitatif menggunakan 25 panelis. Analisis data sifat sensoris menggunakan uji statistik Kruskal Wallis dilanjutkan Mann-Whitney jika ada perbedaan. Kadar asam fitat, protein dan kalsium dianalisis dengan Anova dilanjutkan uji Tukey jika ada perbedaan.</em></p><p><em><strong>Hasil</strong>: Pencampuran kacang tolo pada getuk kacang tolo menghasilkan warna semakin kecokelatan, tekstur semakin tidak kenyal, aroma dan rasa sama dengan kontrol. Warna getuk kacang tolo dengan pencampuran kacang tolo 50%, tekstur getuk dengan pencampuran kacang tolo 75%, aroma getuk</em><br /><em>dengan pencampuran kacang tolo 25%, dan rasa dengan pencampuran kacang tolo 50% dinilai paling disukai panelis. Kadar asam fi tat dalam 100 g getuk dengan pencampuran kacang tolo 0%, 25%, 50% dan 75% berturut-turut adalah 12,5 mg; 42,8 mg; 57,9 mg; 69,2 mg. Kadar protein 0%, 25%, 50% dan 75% sebanyak 1,16 g; 2,96 g; 4,56 g; 6,13 g dan kadar kalsium 237,2 mg; 388,1 mg; 596,27 mg; 736,57 mg berturut-turut.</em></p><p><em><strong>Kesimpulan</strong>: Variasi pencampuran kacang tolo pada pembuatan getuk kacang tolo berpengaruh terhadap sifat fisik, organoleptik, dan kadar asam fitat.</em></p><p><br /><strong>KATA KUNCI</strong><em>: kacang tolo, getuk, sifat sensoris, kadar asam fitat, protein, kalsium</em></p>

This study aims to find out how the application of the window shopping learning model improves learning outcomes in class V human and animal respiratory material at MI Giwangretno for the 2021/2022 academic year and to find out the increase in learning outcomes in class V human and animal respiratory material at MI Giwangretno 2021/2022. This research is a Classroom Action Research (CAR) through qualitative methods which was carried out in class V MI Giwangretno with a total of 26 students consisting of 15 boys and 11 girls. Researchers used data analysis in the form of quantitative and qualitative data analysis. The data analysis technique used is data reduction, data presentation, and drawing conclusions. The results of the study found that the application of the window shopping learning model to material on human and animal breathing apparatus in class V MI Giwangretno was carried out according to the scenario through the pre-cycle, cycle I, and cycle II stages and the window shopping learning model was proven to be able to improve student learning outcomes in the cognitive domain. affective, and psychomotor. This can be seen from the learning outcomes in the cognitive domain, namely the average class value which was previously 69.03 increased to 73.37 in cycle I, and in cycle II it increased to 86.26 and the percentage of completeness of learning outcomes increased from 53.85% to 69.23% in cycle I, and increased to 92.31% in cycle II. Learning outcomes in the affective domain, namely an increase in students in the good category, initially 9 students became 14 students in cycle I, and in cycle II it became 20 students, while learning outcomes in the psychomotor domain can be seen from the number of students who are able to make works that are displayed creatively and interesting and can be completed on time, namely in the first cycle there are 16 students increased to 26 students in the second cycle.

Loyalty is the customers' commitment to deeply endure to subscribe back or re-buy the chosen product or service consistently in the future, although the influence of situation and the marketing efforts have potency to cause shifts on the behavior. The purpose of this research is to know: (1) description of the quality of service, E-WOM, brand image, and loyalty of Sriwijaya Air Customers in Indonesia, (2) the effect of quality of service, E-WOM towards the brand image, (3) the effect of brand image towards the loyalty of Sriwijaya Air in Indonesia, (4) direct and indirect effect of quality of service, E-WOM towards the customers' loyalty through the brand image of Sriwijaya Air in Indonesia. The data were analyzed through descriptive analysis and path analysis with samples in the amount of 385 respondents. The research instruments were questionnaires. The research results show that (a) the quality of service and E-WOM have positive and significant effect towards the brand image, (b) the brand image has positve and significant effect towards the loyalty of Sriwijaya Airline in Indonesia, (4) the quality of service and E-WOM have positively and significantly direct and indirect effect towards customers' loyalty through the brand image of Sriwijaya Air in Indonesia.

Hasil lahan pekarangan di berbagai wilayah tergolong kurang optimal dikarenakan pola pengelolaan yang kurang sempurna. Tujuan untuk meningkatkan potensi lahan pekarangan dengan sistem vertikultur. Kegiatan pengabdian kepada mayarakat ini dilaksanakan di Desa Raci Tengah, Kecamatan Sidayu, Kabupaten Gresik pada tahun 2021. Metode pengambilan data menggunakan Convinience Sampling dengan pendekatan Participation Action Research (PAR). Data yang digunakan meliputi data primer dan data sekunder.  Adapun analisis data menggunakan skala likert dengan jumlah sampel 94 responden. Ditinjau dari hasil dan pembahasan pengelolaan lahan pekarangan sebagai Kawasan Rumah Pangan Lestari (KRPL) di Desa Raci Tengah dengan sistem vertikultur mampu meningkatkan perbaikan pendapatan masyarakat per tahunnya 33,3% dengan rata-rata pendapatan sebesar Rp 450.000 – Rp 600.000/bulan dan diharapkan masyarakat dapat mengembangkan lebih lanjut untuk dapat mewujudkan ketahanan pangan secara mandiri dan meningkatkan kesejahteraan rumah tangga.