Hasil penelitian menunjukkan bahwa terdapat 61 anak yang memiliki kecenderungan mengalami gangguan perilaku, gangguan emosi dan keduanya sekaligus. Upaya deteksi gejala gangguan emosi dan perilaku disruptif ini dilaksanakan di lima sekolah mitra PGPAUD UAD di wilayah Yogyakarta, yang sebelumnya telah melaporkan adanya berbagai masalah emosi dan perilaku yang muncul pada peserta didiknya. Observasi dan wawancara dilaksanakan dengan mengacu pada panduan diagnosa gangguan emosi dan perilaku disruptif (DSM IV). Penelitian ini merupakan penelitian deskriptif, menggunakan observasi dan wawancara mendalam terhadap guru. Penelitian ini bertujuan memberikan data pendahuluan ( baseline research) tentang gejala gangguan emosi dan perilaku disruptif pada anak usia prasekolah di sekolah mitra program studi PGPAUD. Fenomena di lapangan menunjukkan adanya kesulitan yang dialami guru dalam membedakan mana masalah emosi dan perilaku yang memerlukan intervensi lebih lanjut dan tidak. Masalah emosi dan perilaku merupakan keluhan yang kerap muncul dalam setting pendidikan anak usia dini. Influenced factors of age keep in general are early water rate, critical water rate, balancing water rate, RH, and packaging.Perilaku disruptif, anak prasekolah, gangguan emosi, deteksi dini Abstract
Isothermal sorption curve approach is representing more precise method in determination of age keep fish snack though has not perfect sigmoid curve, according to Labuza statement. At conventional depository method, fish snack have shown of quality retreating of depository for four weeks, but still be consumed. Age keep fish snack through isothermal sorption curve approach is 2,9-4,3 month for snack TF and 0,4-0,9 month for snack DF by rating test and also hedonic test on RH depository condition about 85 %. Value of aw for snack TF is 0,15 and 0,16 for snack DF. Based on rating test, value of cracking is 1164,04 gf for snack TF and 861,38 gf for snack DF. Cracking value that obtained on hedonic test 1164,74 gf for snack TF and 874,54 gf for snack DF. Based on critical water rate, both types of the product fish snack without flavor is 0,124 g H2O/G solid and fish snack with flavor is 0,077 g H2O/G solid. Critical water rate both types of the product by hedonic fish snack without flavor is 0,125 g H2O/G solid and fish snack with flavor is 0,078 g H2O/G solid. Based on this research equation model chosen is model Caurie. Calculating of critical water rate, balance water rate, model and isothermal sorption curve, MRD value, slope, package permeability, weight and wide package for calculation of age keep Labuza at acceleration method using critical water rate approach.
Especial research are conventional method for rate proximate analyze, TPC, TBA, cracking, and organoleptic every week during depository temperature 30 0C. Antecedent research was conducted in a few phase which are making of fish snack, measuring of rout snack parameter through consumer survey, and determinating of characteristic early product using proximate analysis and cracking test.
measure This research is divided become 2 phase especial research and antecedent research.
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This research aim to evaluate age keep fish snack with critical water rate approach that is isothermal sorption approach curve and compare it with age keep determined by manual calculation. Assessment of age keep fish snack was done by acceleration method pursuant to rate of critical water with sorption curve approach. Water rate become critical point and determine characteristic of snack during production and depository. Fish snack (product extrusion) is food which it enhanced with fish to increase its nutrition. Patin ( Pangasius Sp) is representing one of prospect commodity because it has been cultured better.
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