<p><em>Kacang hijau (<span style="text-decoration: underline;">Vigna</span> <span style="text-decoration: underline;">radiata</span> L. Wilczek) merupakan salah satu tanaman Leguminosae yang cukup penting di Indonesia. Permasalahan yang sering muncul pada budidaya kacang hijau adalah tidak serempaknya panen sehingga membutuhkan waktu dan tenaga kerja yang lebih banyak. Tujuan penelitian ini adalah untuk mengevaluasi karakter agronomi 10 genotipe lokal kacang hijau dan menganalisis jarak genetik antar genotipe-genotipe tersebut berdasarkan karakter kuantitatif dan kualitatif. Percobaan dilaksanakan di Kebun Percobaan IPB Leuwikopo Dramaga, Bogor pada bulan April hingga Agustus 2013, dalam rancangan acak kelompok (RAK) dengan faktor tunggal yang terdiri atas 10 genotipe kacang hijau lokal dan satu varietas nasional sebagai pembanding dengan tiga ulangan. Hasil penelitian menunjukkan bahwa genotipe-genotipe yang diuji berbeda nyata dengan pembanding pada komponen pertumbuhan, komponen umur tanaman, dan komponen produksi. Genotipe LL3 merupakan genotipe dengan keragaan terbaik (berdasarkan parameter: komponen produksi, komponen umur tanaman, dan komponen keserempakan panen), diikuti LL4, LWL, dan LKH. Berdasarkan analisis jarak genetik, genotipe-genotipe yang diuji mengelompok menjadi empat kelompok (berdasarkan karakter kuantitatif) dan tiga kelompok (berdasarkan karakter kualitatif).</em></p>

Coriander (Coriandrum sativum L.) is a spice known to have active ingredients, one of which is anti-cholesterol. Some regions use coriander as an ingredient in making beef rendang. The purpose of this study was to determine the level of preference for color, meat texture, seasoning texture, taste and aroma of beef rendang made using six variations of the addition of coriander rhizome, namely with levels: 0, 1, 2, 3, 4 and 5 grams/500 grams. beef. The organoleptic test method uses the hedonic test, namely the level of preference test with 40 panelists of UNP chemistry students 2020. The hedonic test results show that, the addition of coriander seasoning to beef rendang in general there is no significant change (p> 0.05) to the original rendang.

The development model used is ADDIE (Analysis, Design, Development, Implementation and Evaluation with the aim of producing a module based on a Realistic Mathematics Education (RME) approach that integrates Islamic values ​​in relational and functional materials that meet valid, practical and effective criteria. The research was conducted at Islamic Junior High School Darussakinah  Batu Bersurat. The data collection techniques used in the form of questionnaires and posttest questions. The research instrument validity consisted of a research instrument validation sheet, a module validation sheet by an educational technology expert and learning materials. It it also used a practical instrument, namely a student response questionnaire, and an effectiveness instrument, namely a posttest. The data used in the form of quantitative and qualitative data. The data obtained were analyzed with qualitative descriptive and quantitative descriptive analysis techniques. Based on data analysis, it was found that the developed module was declared very valid with an average validity of 95,26%, it was very practical with the practicallity about 86,56% , it is also effective. The results of the study indicate that the module that has been developed can be used for learning mathematics on relations and functions in Islamic schools.