Efektivitas Pengelolaan Alokasi Dana Desa

Mamuaja, Jovanka; Kawatu, Freddy Semuel; Kambey, Anita Nisa

doi:10.53682/jaim.v2i2.1221

Cited by 8 publications

(12 citation statements)

References 6 publications

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“…Based on the data from the analysis, Atlas T.i produces some of the most important aspects in program resources, first it is the management factor and second, the funding factor where this all becomes a way when it comes to each specifically. This funding factor is also reinforced by researchers who say that every training at an institution or institution is very important funding factor (Mamuaja et al, 2021;Melvia et al, 2020;Sulistyo et al, 2020). In this management factor will determine tidiness, accuracy, suitability, regularity, institution so that management factors have great benefits in the running of the program (Herlinda et al, 2017;Elfrianto, 2016;Rodiyah, 2017).…”

Section: Program Resourcesmentioning

confidence: 96%

CIPP Evaluation Modeling on BBQ Program at Baitul Quran Daarut Tauhiid Institute

Novansyah,

Saepudin

2023

Indonesian J. Adult. Community. Educ.

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Looking back as a whole a system that has been running normally requires an in-depth activity effort about it, one of which is by evaluating each evaluation carried out on a program, as if the program will have a new perspective of information. The purpose of this research is to get an overview of the model of a program. This research was conducted using a case study at the baitul quran institution in the BBQ program against one manager, two teachers and one program participant. Data were collected through interviews, observations and document studies. The data analysis used was qualitative content analysis using Atlas.Ti software. The results found that the CIPP evaluation model will produce a modeling of each aspect. Context there are expectations, reality and solutions. Inputs are funds, management, program strategies, resources and infrastructure. Process there are learning patterns, teacher understanding, habituation, advanced services, customized, easy access, teaching material modules. Product is program evaluation, learning evaluation, program focus, award, program test.

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Section: Program Resourcesmentioning

confidence: 96%

CIPP Evaluation Modeling on BBQ Program at Baitul Quran Daarut Tauhiid Institute

Novansyah,

Saepudin

2023

Indonesian J. Adult. Community. Educ.

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“…The number of rabbits used based on the Federer formula was 4 with each rabbit being given 6 treatments in the back area, namely the normal area (without treatment), sample area (treat with moringa seed oil concentrations of 7.5, 10 and 12.5%), positive control area (treat with 0.1% finasteride) and negative control area (treat with 1% tween 80) [28][29][30][31][32][33][34][35][36][37][38][39].…”

Section: Test Animal Amount Preparationmentioning

confidence: 99%

Anti-Alopecia Activity of Moringa (Moringa Oleifera Lamk.) Seed Oil Against Dihydrotestosterone-Induced Rabbits

KORASSA,

SAPTARINI,

MUSTARICHIE

et al. 2023

Int J App Pharm

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Objective: Alopecia is a condition where there is hair loss or no growth of hair, which can occur as a result of stress, heredity, hormonal factors or due to certain diseases such as diabetes mellitus. This study aimed to determine the anti-alopecia activity of moringa seed oil against rabbits induced by dihydrotestosterone (DHT). Methods: The methods used was the alopecia rabbit model according to Matias with moringa seed oil concentrations of 7.5, 10 and 12.5%, positive control (0.1% finasteride) and negative control (1% tween 80) with parameters hair length and hair weight test. Results: Results showed that moringa seed oil concentrations of 7.5, 10 and 12.5% had anti-alopecia activity with average hair length of 3.4±0.17, 3.9±0.20 and 4.5±0.28 cm, respectively and average hair weight of 118±23.148±30.9 and 175±47.2 mg respectively. Conclusion: Moringa seed oil concentration of 12.5% had optimal activity for developing as anti-alopecia based on the statistical analysis value of hair length (125x10-3>0.05) was not significantly different while hair weight (3x10-3<0.05) was significantly different from the positive control of 0.1% finasteride.

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“…The melting point of fat is determined by the density of triacylglycerol (TAG) which makes up the fat. Fatty acids have different melting properties according to the length of the carbon chain and the level of saturation [3]. Cocoa butter has the main components of fatty acids, namely 34% stearic acid, 34% oleic acid, 25% palmitic acid, and 2% linoleic acid [4].…”

Section: Introduction 1backgroundmentioning

confidence: 99%

“…This can be seen clearly from the shape at room temperature where the cocoa butter is solid while the coconut oil is liquid. This difference is based on differences in the fatty acids that make up the two [3]. Cocoa butter has a high content of palmitic acid while coconut oil has a high content of lauric acid [10].…”

Section: Introduction 1backgroundmentioning

confidence: 99%

“…Palmitic acid is a type of stearin which has a high density resulting in a high melting point. This is different from lauric acid which has shorter carbon chains so that the density is lower and the melting point is lower [3]. Thus, the manufacture of chocolate with coconut oil should be treated first to achieve the desired melting point, which is 33-34oC as well as the melting point of cocoa butter.…”

Section: Introduction 1backgroundmentioning

confidence: 99%

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The Effect Of Adding Hydrogenated Coconut Oil And The Time Of Adding Cocoa Powder On The Physical And Organoleptic Chocolate Bar

Adha Azzahra Sonda,

Langkong,

Dirpan

2024

BIO Web Conf.

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Chocolate bars are one of the processed cocoa products that are much loved by Indonesians. The main ingredient used to manufacture chocolate bars is cocoa butter. However, the relatively high price of cocoa butter causes chocolate bar production costs to be high. Hydrogenated coconut oil as an alternative to reduce the use of cocoa butter was investigated to reduce production costs. On the other hand, aroma can be reduced due to the conching process where during the conching process some volatile compounds evaporate. Therefore, it will be compared between the addition of cocoa powder at the beginning and at the end of the conching process which can give the sharpest aroma to the final chocolate bar product. The result showed that the addition of hydrogenated coconut oil at the level of 50% of the total use of cocoa butter gave the best physical properties of chocolate bar which resulted in a higher melting point with less fat blooming. The organoleptic results showed a significant difference between the controls, the time of adding cocoa powder at the beginning and at the end, where adding cocoa powder at the beginning gave a higher value for the parameters of taste and texture, but less value for the parameters of color and aroma.

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Efektivitas Pengelolaan Alokasi Dana Desa

Cited by 8 publications

References 6 publications

CIPP Evaluation Modeling on BBQ Program at Baitul Quran Daarut Tauhiid Institute

CIPP Evaluation Modeling on BBQ Program at Baitul Quran Daarut Tauhiid Institute

Anti-Alopecia Activity of Moringa (Moringa Oleifera Lamk.) Seed Oil Against Dihydrotestosterone-Induced Rabbits

The Effect Of Adding Hydrogenated Coconut Oil And The Time Of Adding Cocoa Powder On The Physical And Organoleptic Chocolate Bar

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