Individu yang masuk dalam masa dewasa awal dituntut untukmengembangkan hubungan sosial yang baik. Kesulitan dalamberinteraksi sosial pada dewasa awal dipengaruhi oleh pengalaman tidakmenyenangkan di masa lalu yang memunculkan rasa tidak percayaterhadap lingkungan. Kesepian adalah bentuk hubungan sosial yangtidak sesuai dari apa yang diinginkan atau dicapai, termasuk perasaangelisah, tertekan dan persepsi kurangnya hubungan sosial pada diriseseorang. Tingkat kesepian yang beragam bisa diintervensi denganmetode yang beragam pula. Konseling kognitif terbukti efektif dilakukanpada individu kesepian yang masih mampu melakukan aktivitaskeseharian dan memiliki dukungan sosial yang baik. Konseling kognitifdalam penelitian ini dilakukan sebanyak 5 sesi. Skala kesepian yangdigunakan adalah UCLA loneliness scale. Hasil penelitian menunjukkanbahwa subjek mengalami perubahan kategori tingkat kesepian daritinggi menjadi sedang setelah dilakukan konseling kognitif.

Petai (Parkia speciosa) is a plant of the type of legumes (Fabaceae). This plant is spread in Southeast Asian countries, especially in Indonesia, which is usually consumed as fresh food. Petai production increased from 2016 to 2017 by 9.45%, therefore petai is very abundant in Indonesia. Petai is known to contain sulfidic acid which is strong and easily damaged like other agricultural products. This causes a decrease in physical and chemical quality so that it can reduce consumer interest. One way to maintain the quality of agricultural products is frozen. This method is the most effective drying method. The purpose of this study was to study freeze-drying methods on the physical and chemical quality of petai seeds. The material used is petai pods that have been replaced from the skin of the aris. Petai pods are processed into dry petai. The freeze drying machine used has stainless steel with a total size of 0.7 m, width 0.5 m, and height 1 m. Drying was carried out by heating 60°C at a vacuum pressure of -73.5 cmHg. The initial air content (wet basis) produced by the thermogravimetric method with three samples averaged 83.61%, after drying the air content (wet basis) decreased by 9.868%. The study sample also showed physical changes using the color of three sample seeds. The mean values of colors L, a *, and b * before drying are 68.468; -24.123; and 35.167. After drying, the values of L, a *, and b * are 42.817; -21.76; and 18.977.

Tempeh is one of the traditional foods from Indonesia, produced across generation. As the largest tempeh producer in the world, the average consumption per person per year is currently estimated at around 6.45 kg, supported by 81 thousand tempeh-making businesses with a production of 2.4 million tons of tempeh per year. Therefore, tempeh industry has a great opportunity to be developed. The main constraint of tempeh trading is due to its short shelf life. Freeze drying is one of the food drying techniques that can extend shelf life and maintain product quality. The purpose of this study was to determine the effect of freeze drying method drying on the physical quality of tempeh, also to compare the quality of the product from the freeze dryer and dryer cabinet methods. The material used is 1 cm thick tempeh. The freeze drying machine used has stainless steel plate material with a total length of 0.7 m, 0.5 m wide, and 1 m high. Drying was conducted at freezing temperature -18°C and heating 60°C at vacuum pressure -76 cmHg. The initial moisture content is 60.22% and after drying with freeze dryer decreased to 1.19% while in the dryer cabinet was 7.52%. The results of the study also showed physical changes namely color using three sample seeds. The average values of colors L, a *, and b * before drying are 73.39; 5.67 and 23.56. After drying, the tempeh color is darker at dryer cabinet.

Rose tea began to be widely developed since it has advantages in the form of high antioxidant content, and fragrant aroma. Currently, rose tea production uses manual dryers in the form of sunlight energy, which might reduce the physical and chemical quality of rose tea. The low temperature drying is expected to be able to maintain the quality of rose tea. The aim of the study was to determine the drying characteristics of rose tea using a freeze dryer machine. The material used is a local type of rose petals from the Malang region with a water content of 86.76%. The tool used is 1 unit freeze dryer capacity of 1.5 kg with freezing temperature of -18oC, and with a pressure of -76 cm Hg. The drying chamber is made of stainless steel equipped with three heater plates with a total power of 500 watts. The experimental design uses variations in drying time, namely 0, 12, 18, 24, 30, and 36 hours. Parameters measured were water content, color, weight loss, and antioxidant content in the form of flavonoids. The experimental results showed that the final moisture content of roses using drying freeze dryer was 9.54% with a drying rate of freeze dryer of 2.14% per hour. Rose color has decreased from L * value of 27.37 to 8.87 a * value of 52.81 to 14.84 and b * value of 26.19 to -0.77. Based on this, compared to drying with sunlight and cabinet dryers, drying with a freeze dryer is better at drying roses into rose tea.

Adolescents need a good quality of friendship because it can build a positive effect on them. However, conflict or problem will always appear; thus, forgiveness is necessary to cope with the conflicts. With forgiveness, someone will see conflict differently, as forgiveness can increase the quality of friendship. This study aims to determine the correlation between forgiveness and friendship quality in adolescents. The method used in this research is a quantitative correlation involving 288 students of senior high school as participants. This study used two kinds of scales to collect the data: TRIM-18 and FQS. These scales have been adapted in Bahasa Indonesia and tested for validity and reliability. The result showed that the first hypothesis was rejected, which means that a high level of forgiveness is not comparable to the level of friendship quality (r = -0.224).