No abstract

The provision of education provides a positive value for the development of the quality of Human Resources (HR), because global challenges and competition between nations in various aspects of life are increasingly competitive. This study aims to find the effect of learning models find the effect of discovery learning learning models with inquiry learning learning models to increase student learning outcomes; find the effect of student learning independence on student learning outcomes; and find interactions between discovery learning, inquiry learning and student learning independence models on student learning outcomes.This type of research is a quasi-experimental study, which is to examine student learning outcomes in food knowledge subjects using discovery learning and inquiry learning models. The research design used in this study is factorial design. Data collection techniques were carried out by observation and tests. Instrument of student learning outcomes. This study concludes that: (1) there is a significant difference in the effect of discovery learning models compared to inquiry learning models on improving student learning outcomes; (2) there is a significantly higher difference in high learning independence compared to students with low learning independence on student learning outcomes, and (3) there is an interaction between discovery learning, inquiry learning and student learning independence towards student learning outcomes. Based on the above conclusions as a whole shows there are differences in the application of learning models, the level of independence and interaction between the use of learning models, and the level of independence of student learning outcomes.

This research study aimed to analyze the quality feasibility of an instant uduk rice product, that was associated with the consumer acceptance study in terms of the preference level. Data analysis techniques with descriptive statistics and Friedman analysis. The results based on consumer preferences in color uduk rice with the highest percentage on the criteria very like by 45,4; Uduk flavored rice based consumer ratings on the criteria very like 59,1%; Flavour rice uduk based on assessment consumers on the criteria very like 57,7. Texture rice uduk on the criteria very like of 42,3. The organoleptic test showed that there were significant differences between aluminum foils and plastics packaging for the predilection of color and smell, with the value of 0,046 and 0,006 (less than 5%). The nutrion of carbohydrate content was the use a manual oven has higher levels (63.86) when electric ovens (62.44), while the fat using the electric oven has the highest content (12.18%) when of manual oven (11.86), the protein content in the use of electric oven (10.56) when manual oven is lower (9.28), the highest water content is in the use of manual oven (12.03) then the electric oven (11.32).

Spicy fried dry potato and shrimp sambal (chili sauce) is made as the instant uduk rice condiment. It is expected that taste, flavour and nutritional product of instant uduk rice will be better and can increase the economic value of the product. The purpose of this research: 1) to know consumer acceptance of spicy fried dry potato and shrimp sambal (chili sauce); and 2) to know consumer acceptance of spicy fried dry potato and shrimp sambal as a condiment of uduk rice. Research methods such as design experimental and observational of the product by the number of panellists 100 people. The results showed that: 1) consumer acceptance of spicy fried dry potato and shrimp sambal both in terms of taste, aroma, texture, colour and preference obtained very like with an average score of 3.52 out of 4; 2) while the results of consumer acceptance of spicy fried dry potato and shrimp sambal as an instant uduk rice condiment obtained very like with an average score of 3.51. It was concluded that spicy fried dry potato and shrimp sambal deserved to be a condiment for instant uduk rice.