SEGIEMPAT

2019

The application of e-learning in the learning process at the State Of Islamic Religion College has long been initiated by a number of state Islamic Religious Institutions (especially State Islamic Universities) in Indonesia. The lack of training, guidance, policies and management has an impact on the implementation of e-learning, including many lecturers who do not use it in the online learning process. This paper explores how the application of e_learning in State Islamic Religious Colleges specifically describes the policy of online-based learning (e-learning) in the State Islamic Religious Colleges in the learning process so that there is an opportunity to increase the application of e_learning in process of learning. In this study, we found that the e-learning policy was not maximal. E-learning is used only as a complement to material delivered by lecturers in the class, not as a blended learning and web course.

Jurnal Penelitian Pertanian Terapan, 2018

Cassava bagasse is a by-product of tapioca industry whose use as food is relatively limited. The improvement of the cassava bagasse flour characteristics as a food ingredient can be done through a semi-solid fermentation process. The aim of this study was to examine the changes in physicochemical characteristics of cassava bagasse flour during the semi-solid fermentation process using Saccharomyces cerevisiae. The semi-solid fermentation process was carried out for 0 days (control), 1 day, 2 days, 3 days, 4 days, and 5 days. Observations of physicochemical characteristics include pasting characteristics, microstructure, water absorption index, and water solubility index. The results showed that the fermentation process had no effect on the gelatinization temperature but affected the viscosity of the cassava bagasse flour; during fermentation, liberation and erosion of the starch granule will be more intense occur, as well as an increase in water absorption index and water solubility index. PENDAHULUAN Onggok merupakan produk samping industri tapioka yang penggunaannya sebagai bahan pangan relatif terbatas. Berdasarkan data produksi ubi kayu Indonesia Tahun 2015, produksi ubi kayu adalah sebesar 21.790.956 ton (BPS, 2016). Jika diasumsikan 90% ubi kayu tersebut diolah menjadi tapioka (19.611.860 ton), dan dari 1 ton ubi kayu akan diperoleh 60% onggok (FAO, 2001)maka akan dihasilkan sebanyak 11.767.116 ton onggok. Mengingat karakteristik onggok yang semi padat dengan kadar air yang tinggi maka perbaikan karakteristik tepung onggok sebagai bahan pangan dapat dilakukan melalui proses fermentasi semi padat seperti yang dilaporkan oleh (Hidayat et al., 2018), (Olaoye et al., 2015), (Izah, Bassey and Ohimain, 2017), dan (Kaewwongsa et al., 2011) Hasil penelitian (Hidayat et al., 2018), menunjukkan bahwa melalui proses fermentasi semi padat selama 4 hari menggunakan Saccharomyces cerevisiae bentuk bubuk akan meningkatkan kandungan protein (0.92% menjadi 6.98%), meningkatkan derajat putih (31.50% menjadi 52.70%), meningkatkan skor aroma (4.50 menjadi 5.95), menurunkan kadar pati (55.36% menjadi 46.69%), menurunkan kandungan serat pangan (23.13% menjadi 13.49%), menurunkan kandungan lemak (0.95% menjadi 0.59%), serta menurunkan kandungan asam sianida (30.52% menjadi 8.87%). Peningkatan kandungan protein dan penurunan kandungan asam sianida (HCN) hingga ke tingkat aman untuk dikonsumsi yaitu sebesar 8.87 ppm menunjukkan bahwa proses fermentasi semi padat cukup potensial diaplikasikan untuk