Peningkatan Hasil Belajar Mahasiswa Melalui Implementasi Model Pembelajaran Kooperatif Word Square

Tujuan penelitian ini untuk mendeskripsikan peningkatan hasil belajar mahasiswa melalui penerapan model pembelajaran kooperatif Word Square. Populasi dalam penelitian ini adalah 36 mahasiswa jurusan Pendidikan Ekonomi IKIP Gunungsitoli semester II. Penelitian ini merupakan Penelitian Tindakan Kelas dengan prosedur penelitian: persiapan, tindakan, observasi, dan refleksi. Berdasarkan hasil penelitian ditemukan bahwa penerapan model pembelajaran kooperatif work square dalam proses belajar mengajar mata kuliah Dasar- Dasar Akuntansi I dapat meningkatkan hasil belajar mahasiswa Pendidikan Ekonomi semester II IKIP Gunungsitoli. Hal ini terlihat pada hasil belajar siswa pada siklus I sebesar 58, 30% dalam kategori sedang, meningkat pada siklus II mencapai 83, 30% dalam kategori sangat baik. Sehingga disimpulkan bahwa model kooperatif Word Square berpengaruh positif terhadap hasil belajar yaitu peningkatan hasil belajar mahasiswa pada mata kuliah Dasar-Dasar Akuntansi I.

Development of Sportsman Drink Through Fermentation Technology

The dietary significance of sportsman drink can be enhanced through additional fermentation using Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophillus. Whey play important role in the sports nutrition due to high quality of proteins and essential amino acids. The present study was carried out to characterize locally available whey i.e. Cheddar, Mozzarella and Paneer whey for physico- chemical and nutritional attributes followed by manufacturing of sportsman drink with normal as well as additional fermentation. The physico-chemical analyses elucidated high pH (5.41 ± 0.16), crude protein (0.83 ± 0.03 %), fat (0.25 ± 0.01 %), lactose (4.95 ± 0.21 %) and total solids (6.55 ± 0.27 %) in Cheddar whey whereas acidity (0.30 ± 0.01) and ash content (0.56 ± 0.02) in Paneer whey while total plate count (TPC) was slightly high (3.17 ± 0.09 x 104 cfu/ml) in Mozzarella whey. The results regarding mineral analysis indicated that whey contain appreciable amount of calcium, magnesium, sodium and potassium. Furthermore, amino acid profile elucidated it a complete and balanced source of essential and non-essential amino acids. Amongst essential amino acids, highest values was recorded for branched chain amino acids like leucine (73.16±3.09) followed by lysine (61.56±0.61) and valine (44.13±1.86) mg/g protein. Nine drink formulations were prepared using Cheddar, Mozzarella and Paneer whey alone and in combination with normal fermentation as well as additional fermentation. The developed sportsman drinks were evaluated for nutritional quality with special reference to amino acids, viscosity and total plate count along with sensory response during two month storage. The results regarding hedonic response elaborated highest consumer acceptability of sportsman drink having Cheddar whey with additional fermentation. Drink having Cheddar whey with additional fermentation was further selected on the basis of nutritional, physico-chemical and sensory profiling for biological evaluation. Biological evaluation of selected sportsman drink (T4) revealed highest total digestibility (96.71±1.65%), biological value (98.01±1.55%), net protein utilization (87.31±0.86%), protein efficiency ratio (3.42±0.09), net protein ratio (5.91±0.08%) and protein digestibility corrected amino acid score (97.57±2.01%). From the instant research, it is concluded that whey based drinks have a great potential to improve the gut health and muscular mass required by the sportsman.