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Author : Abstrak: Download disini !  

Kegiatan evaluasi kinerja dosen merupakan rutinitas suatu perguruan tinggi dalam meningkatkan kualitas internal secara berkelanjutan. Fakultas Ilmu Sosial dan IlmuPolitik (FISIP) Universitas Muhammadiyah Prof.DR.HAMKA (UHAMKA) secara rutinsetiap semester melakukan evaluasi kinerja dosen. Namun hasil yang didapat olehpimpinan Fakultas dalam mengambil keputusan dan umpan balik (feedback) untuk dosenyang bersangkutan sangat lambat sekali, karena belum adanya suatu sistem keputusanyang efektif dan optimal dalam menentukan hasil dari evaluasi kinerja dosen di FISIPUHAMKA. Penelitian ini bertujuan melakukan pengembangan prototipe sistem pendukungkeputusanpenilaiankinerjaberdasarkankompetensi dosensebagaivariable
penilaiankinerjadengan menggunakan pendekatan LogikaFuzzy dan SoftwareMatlab.Hasilpenelitian berupaprototipesistempendukung keputusanyangakan memberikandukunganinformasidi FISIPUHAMKAguna mempermudah prosespengambilan keputusan, khususnya dalam hal mengevaluasi kinerja dosen pada setiap semester.

Author : Abstrak: Download disini !  

Author : Abstrak: Download disini !  

Lia Nur Uyun
Fakultas Ilmu-Ilmu Kesehatan Universitas Muhammadiyah Prof. Dr. Hamka
Leni Sri Rahayu

Coronary heart disease (CHD) is the number one cause of death from non-communicable diseases(NCD), both in Indonesia and in the world. CHD has several risk factors, including food intakewhich is not good. This study was to analyze the food intake on the incidence of CHD in menand women aged 25-44 years in Bogor. This study was a prospective cohort study using a cohortstudy data NCD of Agency for Health Research and Development Ministry of Health of theRepublic of Indonesia. Sampling with purposive sampling technique. Analysis of the data in thisstudy is the univariate analysis. Number of respondents were 1587 subjects. The study foundthe incidence of CHD of 1,20%, the incidence of CHD in men of 1,14% and more affected byCHD are women (1,22%). Most of CHD patients aged 40-44 years old. Protein intake of men15,4% and fat intake of women 31,1%.

Author : Uyun, Lia Nur Abstrak: Download disini !  

Author : Abstrak: Download disini !  

Decreasing in protein consumption and low consumption of fber was one of the nutritionalproblems in the community, especially in young adults. One of solutions to solve its problem,namely by making food products with a source of protein and fber derived food ingredients suchas flour. The purpose of this study was to examine the use of tempeh flour as a substitutematerial in the production of cookies as a food product with a source of protein and fber. Theamount was, i.e. 70%, 80% and 90% of tempeh flour that had substituted to wheat flour.Organoleptic test with semi-trained panelists had done to elect the best cookies formula. This studyused complete randomized experimental design (CRD) with one factor and two replications. Theresults of this study is higher substitution of tempeh flour to wheat flour would produce lowerquality of color, texture, flavor and aroma of cookies and lower panelist preference level of color,texture, flavor and aroma of cookies. Based on the hedonic product quality assessment,the elected cookies with 70% substitution of tempeh flour has brown color, slightly crunchytexture, slightly sweet taste and dominant of tempeh aroma. The elected cookies product in100 grams contains 506,8 kcal of energy, 37,2 grams of carbohydrtares, 23,35 grams of protein,29,4 grams of fat and 9,98 grams of dietary fiber.

Author : Abstrak: Download disini !  

Author : Larasati, Annisa Putri Abstrak: Download disini !