This Islamic education is taught by parents to children from the Koran. Because the Qur'an is a symbol of the very essence of Islamic teachings, the Qur'an was revealed by means of the Arabic language so that it is known that Arabic is the only wasilah for understanding the Qur'an and Sunnah. In understanding the contents of the Koran we must be able to know the translation of the Koran. The Tamyiz method is a practical and easy way to understand Arabic with the specific purpose of translating the Quran. The purpose of this study is to find out the systematic improvement of the translation of the Qur'an after the implementation of the Tamyiz Method. The research was conducted in class XII B with a total of 29 students. Data analysis used in this study used two types of data, namely; 1.) Quantitative Data Analysis is used to answer research problems related to data in the form of numbers and statistical programs. 2.) Qualitative Data Analysis is made to describe, describe and determine the improvement of the learning process, especially the various actions taken by the teacher. The results of this study indicate that the study of the application of the tamyiz method in learning to translate the Koran at SMK Informatika Utama Krukut increased. The increase in learning after the application of the Tamyiz Method, from pre-cycle by 68%, increased in the first cycle by 75.09% and in the second cycle to 81.15%.  Keywords: Al-Quran Translation, Tamyiz Method, Islamic Religious Education

The leaves of the A. marina have the potential to be developed into functional foods such as tea. It contains alkaloids, saponins, tannins, phenolics, flavonoids, triterpenoids and glycosides, with antioxidants, antimicrobials, antifungals and antibiotics potential. This study want to examine the effect of oven duration and stewing duration on the stewing quality of A. marina leaves and to determine the optimum oven duration and stewing duration using analysis of Response Surface Methodology (RSM). The lower limit of the oven time used is 2 hours and the upper limit is 6 hours, while the lower limit for stewing is 5 minutes and the upper limit is 15 minutes. Analysis of the data carried out is a test for tannin levels, antioxidant activity test and hedonic test. Data of tannins and antioxidant activity processed  using Software Design Expert 11. The progam suggests formulate with oven duration is 4 hours and stewing duration is10 inutes. The result of the tannin test are prdictd to produce 2.8676% and antioxidant activity 1.282 ppm. The desirability value is 0.961. that means the resulting formula is matchs.