Recently having increased every year, in 2017, e-learning’s worldwide average growth rate was 7.9% with a worldwide market of USD 52.5 billion. Holding all nations’ eighth highest e-learning growth rate, Indonesia had a market of USD 12.2 billion, with a growth rate of 25% in 2017. Obviously, Indonesia has great potential to develop a greater, even more prospective e-learning business. In fact, the Republic of Indonesia’s Minister of Education and Culture plans to make e-learning permanent by changing traditional into hybrid learning, including at the primary school level. Consequently, this study recommended strategies for increasing “continuance intention” for e-learning in primary schools. A conceptual model was developed based on the Expectation-Confirmation Model of Information System Continuance and the Information System Success Model. The study’s model development involved 195 teacher-respondents and used the partial least squares structural equation modeling for data analysis. Four of 11 hypotheses were rejected because they did not meet the requirements, but based on other results, 10 strategic recommendations were submitted to and assessed by several experts who used the integrated method of Importance-Performance Analysis and Kano to select four strategies selected as improvement priorities and three as keep-up-the-good-work priorities.

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Solid fermentation using the mold Rhizopus has been used as an alternative method to improve the physical quality of fish feed, namely stability in water and floatability. Although the fermented fish feed produced had been shown previously to have better stability in water and floatability, the effect of the fermentation on the fish feed nutrition has not yet been known. This study aimed to determine the effect of solid fermentation using the mold Rhizopus sp. on the nutrient content of the fermented feed. In addition, the effect of adding tapioca as much as 0, 1, 2, 3, and 4 g on the dry weight loss and density of the fermented feed was investigated. The results showed that the fermented feed contained higher levels of ash and protein compared to the feed without fermentation. The addition of tapioca up to 4 g had no significat effect (p>0.01) on the dry weight loss of the fermented feed, but tended to increase its density compared to those without tapioca addition. ABSTRAKFermentasi padat menggunakan kapang Rhizopus telah digunakan sebagai metode alternatif untuk memperbaiki kualitas fisik pakan ikan, yakni stabilitas dalam air dan daya apung. Meskipun pakan ikan fermentasi yang dihasilkan sebelumnya sudah dibuktikan memiliki stabilitas dalam air dan daya apung yang lebih baik, namun pengaruh fermentasi terhadap nutrisi pakan ikan tersebut belumlah diketahui. Penelitian ini bertujuan mengetahui pengaruh fermentasi padat menggunakan kapang Rhizopus sp. terhadap kandungan nutrisi pakan fermentasi, dan pengaruh penambahan tapioka sebanyak 0, 1, 2, 3, dan 4 g terhadap kehilangan berat kering dan mass jenis pakan hasil fermentasi. Hasilnya menunjukkan bahwa pakan fermentasi mengandung kadar abu dan protein lebih tinggi dibandingkan pakan tanpa difermentasi. Penambahan tapioka hingga 4 g tidak berpengaruh nyata (p>0,01) pada kehilangan berat kering pakan fermentasi, namun cenderung meningkatkan massa jenisnya dibandingkan tanpa penambahan tapioka.