This study aims to identify the quality and effectiveness of the application of authentic web-based assessments in computer network learning on wireless material, and to identify profiles of students’ skills and knowledge competencies in learning computer networks on wireless material. The trial was conducted at the Faculty of Computer Science, University of Dharmas Indonesia. This research uses a descriptive method. The population in this study were students of the Informatics Engineering Study Program. Sampling is done using the purposive sampling method. Based on the results of the study, the quality of authentic assessments showed validity for assessment of performance of 0.94 (high) and reliability of 0.93 (very high), while the validity for the description question was 0.97 (very high) and reliability was 0.98 (very high). Based on observations on the effectiveness of the implementation of authentic assessments and student questionnaires, the level of application of authentic assessments is in categories both at the stage of assessment preparation, implementation of assessment and reflection. The skills competency profile of most students is in very good category, while the knowledge competencies of most students fall into sufficient categories for each indicator of the problem.

This study aims to develop authentic online assessment instruments based on problem based learning. Authentic assessment instruments will be accessed online in computer network learning to measure student competencies effectively and efficiently. Type of research is research and development and used refer to the 4 D model (define, design, develop, disseminate). The analysis technique uses the Aiken'V test, and validity uses expert testing and Focus Group Discussion (FGD). The practicality test is carried out by applying the product to students in the form of a product practicality questionnaire and to test the effectiveness using basic time series design. Validity test results show the RPS and instruments developed are valid with Aiken's V values ​​of  0.708 and 0.716. Practicality test results on the practicality test by lecturers and students on the RPS were 93% and authentic assessment 91%. Effectiveness test results with time series analysis were 38% with the effective category. The implication of the study is that there is a positive effect on learning outcomes, the value of students completeness increases and the gain score test is 0.38 in the medium category. The findings of this study have resulted in e-authentic assessment instruments with valid, practical and effective categories.

The unavailability of assessment instruments that accordance to the KKNI-based higher education curriculum is also the basis of the research. This study aims at producing an online assessment evaluation model design. The type of this research was Research and Development (R&D). The research subjects were information system study program students of the Universitas Dharmas Indonesia who took the Computer Networking course. The research data were obtained through validaty and practicality instrument and also observations. Based on the research results, it can be concluded that the online authentic assessment evaluation model that has been designed can be implemented to improve learning competence. Based on descriptions and validations of each material expert, media expert, and learning expert, the results of the validity test show that the authentic assessment developed was valid and feasible to be used.

This study aims to analyze consumer acceptance of instant uduk rice products with flavor variants using shrimp, squid and chicken. The type of research was experimental with 100 respondents consisting of students and lecturers in Home Economics Department, Faculty of Engineering, Universitas Negeri Surabaya. Methods of data collection using observation by organoleptic test include preference on: colour, aroma, taste, texture, and liking on instant uduk rice product using questioner. Data analysis technique using SPSS 21.00 computer program that is by ANOVA test. The results of consumer assessment of uduk rice products to taste of shrimp, squid and chicken varieties showed a very significant value based on colour, aroma, taste, texture, and favourite level. It can be concluded that instant uduk rice in terms of flavour variants (shrimp, squid, and chicken) can be accepted by consumers where chicken flavour variant that is highly favoured by consumers.