UPAYA PEMBELAJARAN PRAKTEK INSTRUMEN MAYOR III-VOKAL BERBASISKAN ETUDE DI JURUSAN PENDIDIKAN SENI MUSIK FAKULTAS BAHASA DAN SENI UNIVERSITAS NEGERI YOGYAKARTA

Penelitian ini bertujuan mendeskripsikan model dan pe¬nga¬ruh upaya pembelajaran praktek instrumen mayor III-Vokal ber¬basiskan etude di Jurusan Pendidikan Seni Musik Fakultas Bahasa dan Seni Universitas Negeri Yogyakarta. Subjek penelitian ini adalah mahasiswa Praktek Instrumen Mayor III- Vokal Jurusan Pendidikan Seni Musik Fakultas Bahasa dan Seni Universitas Negeri Yogyakarta. Penelitian ini mengguna¬kan metode Tindakan Kelas, dengan rencana tindakan, yaitu: perencanaan, pelaksanaan, observasi/evaluasi, dan refleksi. Teknik pengumpulan data menggunakan teknik tes dan non tes. Teknik tes digunakan untuk perolehan hasil belajar, sedangkan non tes yaitu observasi dan wawancara digunakan untuk mengumpulkan data selama proses pembelajaran. Instrumen penelitian ada dua macam, lembar rubrik untuk komponen-komponen hasil belajar, dan lembar observasi untuk memotret jalannya pembelajaran.Teknik analisis data digunakan deskripsi kualitatif dan kuantitatif. Perkiraan hasil penelitian ini adalah bahwa pembelajaran praktek instrumen mayor III-vokal berbasiskan etude merupakan model dengan perencanaan materi dan langkah-langkah atau prosedur pembelajaran yang tepat, efisien dan efektif pencapaian tujuan memproduksi dan membentuk suara, membaca notasi musik, dan bernyanyi dengan suara yang benar dan baik. Ber-dasar¬kan pembelajaran berbasis etude, mahasiswa memilki motivasi dan kemauan yang tinggi untuk belajar dengan hasil yang maksimal. Kata kunci: etude, pim III-vokal FBS, 2007 (PEND. SENI MUSIK

Study On The Content Formalinfresh (Restrelliger SP) Containedmarket Of Pekanbaru City

This study aimed to evaluate the safety quality fresh Restrelliger Spsold in the market around of Pekanbaru. Fresh Restrelliger Sp obtained from 5 traditional markets and 3 modern market in the city. A total of 24 samples were analyzed on the content of Formalin, Coliformbacteria, and Vibrio Spbacteria. pH condition. The results of the study concluded that there was no evidence of illegal ussing food additives ( formalin ) in all of the market around of Pekanbaru. No Coliform bacteria and Vibrio parahaemolitycus on fresh Restrelliger Sp. whereas the V. cholerae bacteria found in one sample. In one of the market. The results of the analysis of pH show that the range of pH amount 5.67 to 6.15

The Effect of the Addition of Snakehead Fish (Channa Striata) Protein Concentrate on the Quality of Semprong Cake

This research was aimed to evaluate the effect of addition snakehead fish (Channa striata) protein concentrate on the quality of semprong cake. The method used was experimental and composed as completely randomized design (CRD). The treatment was the addition of snakehead fish protein concentrate, which was varied at 4 levels, (K0) original addition of snakedhead fish protein concentrate, addition of snakehead fish protein concentrate 5% (K1), addition of snakehead fish protein concentrate 10% (K2), addition of snakehead fish protein concentrate 15% (K3), snakehead fish protein concentrate addition percentage calculated by weight of rice flour formulation. The parameters used organoleptic evaluation, and proximate composition. The best treatment seen from organoleptic test K3 the addition with snakehead fish protein concentrate is 15%, with organoleptic value (K3 shape 3.56, K3 texture 3.48, K3 flavor 3.68, K3 taste 3.66), and proximate is water content K3 4.5%, protein content K3 21.62%, fat content K35.32%

The Quality Assesment of the Safety Aspects of Salted Fish (Hemirampus Brasiliensi ) in the Traditional Market at Pekanbaru City

This research purposes to determined the food safety aspects related to thesalted fish of Julung-julung (Hemirampus Brasiliensi ) that use illegal preservativessold in the traditional market Pekanbaru. The method that used in this research was asurvey method which took sample from the population by involving interviews as adata collection tool. While fish samples were taken by using purposive samplingtechnique as much as 18 samples were selected from three traditional markets in thecity of Pekanbaru. Parameters t hat has been used in order to see of the illegalpreservation were chemical test and microbiological test (TPC). The results of thisresearch showed that there were three samples of salted fish Julung -julung(Hemirampus Brasiliens) positive contained formaldehyde were sampled with thecode of KC2, PB1 and PC2. The third sample produced pink to purplish color afterthe sample extract drops antilin test kit. The result of the color also indicated that thesample contains at least 2 ppm. Meanwhile all neg ative samples containing borax.Parameter for microbiological analysis showed that all samples are not more than themaximum threshold 1x105 colony/gam

The Effect of the Temperature and Frying TIME on the Quality of Spice Shredded Fish of Little Tuna (Euthynnus Affinis)

Has been conducted in April 2016. The aim of this study was to know the effect oftemperature and frying time and it\u27s interaction to produce the best quality of theshredded fish. The method of this study was an experiment method, that usingtemperature and different frying time. The quality parameter used theorganoleptic analysis (colour, smell, taste and texture) and the proximate (water,protein, fat and ashes). The analysis of variance (Completely RandomizedDesign/CRD) has been used to set the evaluation of the research, with factorialthat consist of temperature 1000C-1150C (S1), 1100C-1250C (S2), 1200C-1350C(S3) as the first factor and the frying time is 7,5 minutes (W1), 8 minutes (W2), 8,5minutes (W3) as the second factor. The result of this study showed that the bestquality of the shredded Little Tuna was S3W3 (1200C-1350C, 8,5 minutes), such asyellowish-brown, very specific and special smell, very delicious and very tasty,soft and crispy. The content of water was 9,65, content of protein was 39,45%,content of fat was 25,47% and content of ashes was 8,2%

The Effect of Varied Concentration and Soaking TIME in the Solution of Liquid Smoke Pyrolized From Peanut Shell (Arachis Hypogea) on the Quality of Smoked Catfish (Mystus Nemurus)

This research had been conducted in November 2014 in purpose todetermine the effect of varied concentration and soaking time in liquid smokesolution pyrolyzed from peanut shell (Arachis hypogea) on the quality of smokedcatfish (Mystus nemurus). The method used in this study was experimental anddesigned as Completely Randomized Design (CRD) composed factorially 2x2. Thecatfish was soaked in a solution of liquid smoke with different concentrations 8%(K8) and 12% (K12) for 60 minutes (L60) and 90 minutes (L90), an then dried usingan oven at a temperature of 55ºC for 12 hours. The quality parameters weretheorganoleptic, chemical, total phenols, total acids, and pH values. The resultsshowed that the differences of concentrations and soaking time in a solution ofliquid smoke affected significantly on the quality of smoked catfish as shown onthe score of the texture and odor, moisture, but not significantl affected on thescore of appearance and taste, total phenols, total acids and pH values. Thetreatment K12L90 showed the best quality of smoked catfish with the score of odor7.64 and taste 7.32, moisture content 8.24%, total phenols 0.11ppm, and totalacids 9.16%, meanwhile the second best quality of the smoked catfish was shownby the treatment K8L60 with the score of appearance 7.23, and pH value 6.21.Thesensory characteristics of smoked catfish was showing that the meat surface wasclean, neat , and had attractive colors (golden yellow), had the specific odor ofsmoked fish, had delicious taste and distinctive flavor of smoked fish, less salty,and had a compact and soft texture of the meat

Effect of Varied Kinds of Smoke Source Material on the Quality of Smoked Catfish (Pangasius Hypophthalmus)

This research was conducted in December 2014. The purpose of this study was to determine effect of varied kinds of smoke source material on the quality of smoked catfish (pangasius hypophthalmus). There are three kinds of smoke source materials used for smoking catfish, namely: coconut shell and coconut husk, the mixture coconut shell and husk. The parameters used to measure the quality of the smoked catfish are sensory value, the content of total acid and total phenols, water content and pH value. The results showed that the use of different kinds of smoke source materials significantly affected to the appearance and taste value, total phenols, and the pH value, but did not significantly affect to the value of the texture and smell, moisture content and the content of total acids. The use of smoke source mixture of husk and coco shell is the best treatment, showed by the highest sensory value, those are consistence 7.6, texture 7.8, odor, 7.6 smell and taste 7.7. It means that the smoked fish is shiny and intact, has dense and compact texture, distinctive odor of smoked fish and have a good characteristic flavor of smoked fish. Catfish smoke contained total phenols 15.78 ppm, total acid 21.15 %, water content of 30%, and pH value 7.22

The Effect of Coconut Shell Liquid Smoke Applied at Varied Concentration and Soaking TIME on the Quality of Smoke Flavored Catfish (Cryptopterus Bicirchis)

The purpose of the research was to evaluate the quality of smoke flavored catfish (Cryptopterus bicirchi) produced by liquid smoking. The method used was experimental, designed as Completely Block Randomized Design (CBRD) and composed factorially 4x2. The catfish was eviscerated and then soaked in a solution of coconut shell liquid smoke at different concentration, namely: 2% (K2), 4% (K4), 6% (K6), 8% (K8), combined with second treatment factor, that was fish soaking time in the liquid smoke for 60 minutes (L60) and 90 minutes (L90). 4% (K4), 6% (K6) and 8% (K8) for 1 hour (L1) and 2 hours (L2). After soaked, the fish were then dried using an oven at the temperature of 55o C for 12 hours and then stored and observed for 36 days at room temperature. The results showed that smoke flavored catfish produced by soaking the fish into liquid smoke at the concentration of 6% for 60 minutes (K6L60) was the most preferred by panelists. The best smoke flavored catfish was showing the highest score of appearance 7,78; score of taste 7,9; score of texture 8,1. At the last day of the storage, the chemical and microbial characteristics of the product was consisted of TBA concentration 2.13, content of total acid 99.7, total phenol 6.7, moisture 7,2% and TPC 3,73 cfu/g