Background: Increased prevalence of non-communicable diseases in Indonesia occurs as the result of dietary transition, which is traditional dietary habit into fast-food dietary habit. Thus, triggers the formation of free radicals in human body which can be prevented by consumption of high antioxidant food. Soyghurt or soymilk yoghurt was a probiotic drink made of fermented soybean as an alternative drink with high antioxidant to prevent non-communicable diseases. Soybean was a major source of isoflavone as antioxidant and the bioavailability of isoflavone can be increased by fermentation in soyghurt.Objectives: To developed high isoflavone soyghurt or soymilk yoghurt as probiotic drink.Methods: This study used experimental method by used completely randomized design with added ratio of soybean were 0%, 15%, 20%, 25%. Soyghurt was analyzed by chemical properties (proximate analysis and free isoflavone content), physical properties (viscosity and pH), also total lactic acid bacteria. Formula selection based on exponential comparison method.Results: The selected formula of soyghurt was the third formula which added by 25% ratio of soybean with water content (81,74%), ash content (0,49%), protein content (5,98%), fat content (11,61%), carbohydrate content (0,35%), genistein content (250,46 μg/g), daidzein content (173,02 μg/g), viscosity (7111,4 cPoice), pH (4,63), and total LAB (3,7 x 107 coloni/ml).Conclusions: Soyghurt had compatible total lactic acid bacteria with total starter bacteria in indonesian national standards of yoghurt and fulfilled claim of high isoflavone based on calculation of nutritional label reference.ABSTRAKLatar Belakang: Peningkatan prevalensi penyakit tidak menular di Indonesia terjadi sebagai akibat adanya transisi pola konsumsi pangan, yaitu pola konsumsi pangan lokal menjadi pola konsumsi pangan cepat saji. Hal tersebut memicu terbentuknya radikal bebas di dalam tubuh yang dapat dicegah dengan mengonsumsi makanan atau kudapan tinggi antioksidan. Soyghurt atau yoghurt susu kacang kedelai merupakan minuman probiotik berbahan dasar susu nabati yang difermentasi dan diperuntukkan sebagai alternatif minuman tinggi antioksidan untuk mencegah terjadinya penyakit tidak menular. Jenis antioksidan utama dalam kacang kedelai adalah isoflavon yang bioavailabilitasnya akan meningkat selama proses fermentasi soyghurt. Tujuan: Melakukan pengembangan produk soyghurt atau yoghurt susu kacang kedelai sebagai minuman probiotik tinggi isoflavon.Metode: Jenis penelitian eksperimental dengan desain penelitian Rancangan Acak Lengkap menggunakan satu perlakuan yaitu penambahan rasio kacang kedelai sebesar 0%, 15%, 20%, 25%. Kemudian dilakukan analisis sifat kimia (uji proksimat dan kadar isoflavon bebas), sifat fisik (viskositas dan nilai pH), serta uji total bakteri asam laktat. Penentuan formula soyghurt terpilih dilakukan dengan metode perbandingan eksponensial.Hasil: Formula soyghurt terpilih adalah soyghurt formula ketiga dengan rasio penambahan kacang kedelai sebesar 25% dengan kadar air (81,74%), kadar abu (0,49%), kadar protein (5,98%), kadar lemak (11,61%), kadar karbohidrat (0,35%), kadar genistein (250,46 μg/g), kadar daidzein (173,02 μg/g), viskositas (7111,4 cPoice), tingkat derajat keasaman (4,63), dan total BAL (3,7 x 107 koloni/ml).Kesimpulan: Soyghurt memiliki total bakteri asam laktat yang sesuai dengan standar nasional indonesia dan telah memenuhi klaim tinggi isoflavon berdasarkan acuan label gizi.

Penelitian ini bertujuan untuk menghasilkan makanan fungsional berupa produk biskuit tinggi serat yang dapat dijadikan makanan selingan anak obesitas. Rancangan percobaan yang digunakan dalam penelitian ini adalah rancangan acak lengkap dengan factor berupa jenis formula. Pemilihan biskuit terbaik dilakukan dengan menggunakan metode pembobotan antara nilai gizi dan hasil uji hedonik. Biskuit F1 dengan subtitusi 35% dan F2 dengan subtitusi 45% tidak memiliki perbedaan yang nyata dari hasil analisis uji hedonik menggunakan ANOVA, sehingga F2 merupakan formula terpilih dengan kandungan serat yang lebih tinggi dari F1 setara dengan 13% dari Angka Kecukupan Gizi (AKG) serat. Satu takaran saji (50g) biskuit jantung pisang mengandung energi 220 Kal, 3.55g protein, 8.9g lemak, 31.64g karbohidrat, dan 3.99g total serat pangan.  ABSTRACT: The aim of this study was to produce functional foods in the form of high-fiber biscuit that could be used as a snack for obese children. The experimental design used in this study was a completely randomized design with the formulas as the treatment factor. The selection of the best biscuits was done by weighting method between nutritional value and the result of hedonic test. F1 biscuits with 35 % substitution of banana inflorescence flour and F2 with 45% substitution did not have significant difference by ANOVA of the hedonic test result, so F2 with higher fiber than F1 was chosen as the preferred formula, which could contribute 13% of fiber based on Recommended Dietary Allowance (RDA). One serving (50g) of banana inflorescence biscuits contains 220 Kal, 3.55g protein, 8.9g fat, 31.64g carbohydrate, and 3.99g of total dietary fiber. Keywords: Banana inflorescence, biscuit, fiber, obesity

Penelitian ini bertujuan untuk mengetahui deskripsi regulasi diri, efikasi diri, kemampuan berpikir kreatif, dan hasil belajar matematika; pengaruh langsung positif regulasi diri dan efikasi diri terhadap kemampuan berpikir kreatif; pengaruh langsung positif regulasi diri, efikasi diri, dan kemampuan berpikir kreatif terhadap hasil belajar matematika; serta pengaruh tidak langsung positif regulasi diri dan efikasi diri terhadap hasil belajar matematika melalui kemampuan berpikir kreatif. Populasi penelitian adalah siswa kelas X MIA SMA Negeri di kecamatan Mengkendek kabupaten Tana Toraja. Dengan teknik cluster random sampling diperoleh sampel penelitian sebanyak 122 siswa yang berasal dari SMA Negeri di kecamatan Mengkendek kabupaten Tana Toraja. Data dikumpulkan dengan menggunakan instrumen test dan angket, kemudian dianalisis dengan menggunakan statistika deskriptif dan analisis jalur (path analysis). Hasil penelitian menunjukkan bahwa regulasi diri dan efikasi diri siswa berada pada kategori sedang, sedangkan kemampuan berpikir kreatif dan hasil belajar matematika siswa masih tergolong rendah. Rendahnya kemampuan berpikir kreatif siswa dipengaruhi oleh regulasi diri dan efikasi diri, sedangkan rendahnya hasil belajar matematika siswa dipengaruhi oleh regulasi diri. Sementara itu, kemampuan berpikir kreatif tidak berpengaruh terhadap hasil belajar matematika, sehingga regulasi diri dan efikasi diri juga tidak berpengaruh terhadap hasil belajar matematika jika ditinjau dari kemampuan berpikir kreatif. Kata Kunci: Regulasi Diri, Efikasi Diri, Kemampuan Berpikir Kreatif, Hasil Belajar Matematika This research aims to find out the description of self-regulation, self-efficacy, creative thinking ability, and mathematics learning outcomes; direct positive effects of self-regulation and self-efficacy towards creative thinking ability; direct positive effects of self-regulation, self-efficacy, and creative thinking ability towards mathematics learning outcomes; and indirect positive effects of self-regulation and self-efficacy towards mathematics learning outcomes through creative thinking ability. The population of this study are students grade 10th MIA in Senior High School in Mengkendek, Tana Toraja. The sampling technique in this study was cluster random sampling, so the sample is 122 students from SMA Negeri in Senior High School in Mengkendek, Tana Toraja. The data was collected using questionnaire and test, then analyzed using descriptive statistics and path analysis. The results of the study show that self-regulation and self-efficacy of students are in the medium category, while the creative thinking ability and students' mathematics learning outcomes are still relatively low. The lack of creative thinking abilities are approved by self-regulation and self-efficacy, while the lack of students mathematics learning outcomes are approved by self-regulation. Meanwhile, the creative thinking ability has not effects towards mathematics learning outcomes, so self-regulation and self-efficacy also not have effects towards mathematics learning outcomes through creative thinking ability. Keywords: Self-Regulation, Self-Efficacy, Creative Thinking Ability, Mathematics Learning Outcomes

This research aims to develop and produce digital teaching materials products using Macromedia flash application that are valid, practical and effective. This research method refers to a 4D development, and disseminate. Research instruments in the form of validation sheets by material expert and media expert to measure validity; questionnaires of learners; responses to measure practicality; and test of learning outcomes to measure effectiveness. The trial of teaching materials was conducted to class VII learners at SMPN 6 Makassar. The result showed that digital teaching materials developed using Macromedia flash applications in class VII junior high school comparison materials had valid criteria with validity score of 3.70 for the material and 3.50 for media, practically score of 3.60 for small groups and 3.51 for large groups, and effective with an effectiveness score of 90% for small groups and 86%.

Penelitian ini adalah penelitian ex-post facto yang bertujuan untuk mengetahui adanya pengaruh antara tipe kepribadian, berpikir divergen, iklim keluarga, dan motivasi terhadap prestasi belajar matematika siswa SMA Negeri di Kabupaten Sinjai. Populasi penelitian adalah siswa kelas XI MIA di salah satu SMA Negeri di Kabupaten Sinjai. Dengan teknik cluster random sampling diperoleh sampel penelitian sebanyak 60 siswa kelas XI SMA Negeri di Kabupaten Sinjai. Data dikumpulkan dengan menggunakan instrumen angket dan tes, kemudian dianalisis dengan menggunakan statistika deskriptif dan inferensial. Hasil penelitian diperoleh bahwa tidak terdapat pengaruh langsung dan tidak langsung tipe kepribadian terhadap prestasi belajar matematika siswa. Selain itu, terdapat pengaruh langsung masing-masing antara motivasi, iklim keluarga dan berpikir divergen terhadap prestasi belajar matematika siswa. Sehingga iklim keluarga dan berpikir divergen masing-masing memiliki pengaruh tidak langsung terhadap prestasi belajar matematika melalui variabel motivasi. Kata Kunci: Tipe Kepribadian, Berpikir Divergen, Iklim Keluarga, Motivasi, Prestasi Belajar Matematika This study was ex-post facto research which purposed to know the influence of personality type, divergent thinking, family climate, and motivation toward student’s mathematics learning achievement on grade XI of Senior High School in Sinjai. The population of this study is student grade 11th MIA Senior High School in Sinjai. The sampling technique in this study was cluster random sampling, so the sample is 60 student grade 11th MIA in Senior High School in Sinjai. The data was collected using a questionnaire and test, then analyzed using descriptive statistics and inferential statistics. The results showed that there was no direct and indirect influence of personality types on students' mathematics learning achievement. In addition, there is a direct influence of each of the motivation, family climate and divergent thinking on the mathematics learning achievement of students. So that the family climate and divergent thinking each have an indirect effect on mathematics learning achievement through motivational variables. Keywords: Personality Type, Divergent Thinking, Family Climate, Motivation, Mathematics Learning Achievement