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Consultancy on the Review of the Rural Development Policy: Annex 1: Participatory consultations

Participatory Methods for Learning and Analysis

Role of Participatory Organizations in Agrarian Reform

Report of the Workshop on Participatory Approaches in Aquaculture

The use of participatory approaches was analysed in eight aquaculture case studies from different countries in Asia and one from Africa. The main conclusion was that there are no "absolutes" in manifested in the development process. Participatory approaches proved to be particularly helpful in improving understanding of the role of aquaculture in rural livelihoods and in understanding the attitudes and perceptions of the people involved.

PLA Notes 46: Participatory Processes for Policy Change

Monitoring and Evaluation of Participatory Forestry Projects

Guidelines on the Role of Non-governmental Organizations in Participatory Rural Development in Selected African Countries

Participatory Approaches to Poverty Alleviation in Rural Community Development

Rural Society and Participatory Development

PARTICIPATORY RURAL APPRAISAL:ABSTRACTS OF SELECTED SO....

Rapid Rural Appraisal, Participatory Rural Appraisal and Aquaculture

This document is intended for aquaculture development specialists, aquaculture project managers and officials and specialists involved in the planning and management of aquaculture activities. it provides an introduction to rapid rural appraisal and participatory rural appraisal for people working in these fields. the principal components of these two approaches to information collection and planning are described together with the various tools used, with a case-study to illustrate their uses and some of the issues they raise. Possible applications of the approaches for those involved in aquaculture development are given and an outline is provided of the kinds of planning and institutional context where they can be best applied. The problems and shortcomings of the approaches are also discussed and guidelines are given for the use of alternative approaches to information gathering and planning.

FAO Collaboration with Asian NGOs for Participatory Rural Development

Routledge International Handbook of Participatory Design

Participatory design is about the direct involvement of people in the co-design of the technologies they use. Its central concern is how collaborative design processes can be driven by the participation of the people affected by the technology designed. Embracing a diverse collection of principles and practices aimed at making technologies, tools, environments, businesses, and social institutions more responsive to human needs, the International Handbook of Participatory Design is a state-of-the-art reference handbook for the subject. The Handbook brings together a multidisciplinary and international group of highly recognized and experienced experts to present an authoritative overview of the field and its history and discuss contributions and challenges of the pivotal issues in participatory design, including heritage, ethics, ethnography, methods, tools and techniques and community involvement. The book also highlights three large-scale case studies which show how participatory design has been used to bring about outstanding changes in different organizations. The book shows why participatory design is an important, highly relevant and rewarding area for research and practice. It will be an invaluable resource for students, researchers, scholars and professionals in participatory design.

Tools to Support Participatory Urban Decision Making

Participatory Approaches to the Conservation and Use of Plant Genetic Resources

“EFEK PEMBERIAN SARI BAYAM HIJAU TERHADAP KARAKTERISTIK MIE BASAH BERBAHAN DASAR TEPUNG CAMPURAN TERIGU DAN UBI JALAR UNGU’’

ABSTRAK Efek Pemberian Sari Bayam Hijau Terhadap Karakteristik Mie Basah Berbahan Dasar Tepung CampuranTerigu dan Ubi jalar Ungu Wewo L. R*) Godlief F. Neounufa **) Zet M. **) Mie merupakan salah satu jenis makanan yang populer di Indonesia. Bahan baku utama pembuatan mie adalah terigu. Terigu adalah komoditas import yang dari tahun ketahun semakin meningkat. Tujuan untuk mengetahui efek pemberian sari bayam hijau terhadap karakteristik mie basah berbahan tepung terigu dan tepung ubi jalar ungu. Penelitian ini dilakukan dilaboratorium Fakultas Teknologi Pertanian Universitas Kristen Artha Wacana Kupang pada bulan juni 2020 menggunakan Rancangan Acak Lengkap ( RAL) dengan 4 perlakuan 3 kali ulangan sehingga terdapat 12 unit percobaan. Perlakuan yang dicobakan adalah perlakuan A kontrol ( 250 Tepung Terigu dan 150 gr Tepung Ubi Ungu), B ( SB 43% Tepung Terigu 250 gr dan Tepung Ubi Ungu 150 gr, C ( SB 50% Tepung Terigu 250 gr dan Tepung Ubi Ungu 150 gr), D(SB 56%, Tepung Terigu 250 gr dan Tepung Ubi Ungu 150 gr). Hasil penelitian menunjukan bahwa perlakuan yang tepat terdapat pada perlakuan C sari bayam hijau 50%, tepung terigu 250 gr dan tepung ubi jalar ungu 150 gr, dengan mendapatkan nilai rata-rata untuk variabel yang diamati yaitu rasa 3,8, tekstur 3,7, dan rata-rata warna: 2 ORCHD 1 RED ( dengan sebutan kartu warna makanan ). Kata kunci: organoleptik, sari bayam, tepung terigu, tepung ubi jalar Keterangan : *) Peneliti **) Pembimbing

A Gender Based Comparative Study on Language Learning Strategies of students at English Study Program of AWCU

A Gender Based Comparative Study on Language Learning Strategies of students at English Study Program of AWCU

An analysis on kinship terms in Laen Au dialect of Tetun Fehan language (spoken language in Malaka Regency)

An analysis on kinship terms in Laen Au dialect of Tetun Fehan language (spoken language in Malaka Regency)