This research aimed to know the educational strategy value in constructing the students’ religious character. This research used descriptive analytic that used the scholars’ theories about the value of education in constructing  of character building. As for the researcher conducted analysis in roder to know the effectiveness of educational strategy value which is considered ineducation world. The finding of this research concluded that the educational strategy value  can use several strategies, that are moral knowing, modeling and moral modeling, feeling and loving the good, moral acting, punihsment, admonition, and habituation. As for the success of constructing the students’ character is when the people has multi-competence as well as the science of moral knowing, moral feeling and moral action as a the entity which is can not be separated.

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The disadvantageous properties of sago starch has limited its application in food and industrial processes. The properties of sago starch can be improved by changing its physicochemical and rheological characteristics. This study examined the influence of reaction time, acidity, and starch concentration on the oxidation of sago starch with ozone, a strong oxidant. Swelling, solubility, carbonyl, carboxyl, granule morphology, thermal profile, and functional groups are comprehensively observed parameters. With starch concentrations of 10–30% (v/w) and more prolonged oxidation, sago starch was most soluble at pH 10. The swelling power decreased with a longer reaction time, reaching the lowest pH 10. In contrast, the carbonyl and carboxyl content exhibited the same pattern as solubility. A more alkaline environment tended to create modified starch with more favorable properties. Over time, oxidation shows more significant characteristics, indicating a superb product of this reaction. At the starch concentration of 20%, modified sago starch with the most favorable properties was created. When compared to modified starch, native starch is generally shaped in a more oval and irregular manner. Additionally, native starch and modified starch had similar spectral patterns and identical X-ray diffraction patterns. Meanwhile, oxidized starch had different gelatinization and retrogradation temperatures to those of the native starch.

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