@bucitra.jepara: Membalas @funcakeandcookies Peserta didik penghayat mendapatkan Mapel Pend. Kepercayaan terhadap Tuhan YME dan Budi Pekerti #bucitrajepara #penyuluhkepercayaan #pendidikankepercayaankabupatenjepara #kbmsiswapenghayat #pkttyme

Bu Citra | PenyuluhKepercayaan
Bu Citra | PenyuluhKepercayaan
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Region: ID
Thursday 15 January 2026 11:13:39 GMT
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clara.chika94
Clara :
kalau di ktp nulisnya apa
2026-01-15 11:25:58
59
herwan.herwan16
Herwan Herwan :
Rahayu Sagung Dumadi
2026-01-16 10:57:41
2
aphrodwites
K. :
kerenn buu, ayah aku jg penyuluh kepercayaan ❤❤
2026-01-16 05:36:14
17
user7234043374990
user7234043374990 :
Budi pekerti masuk kurikulum lagi? Mantab sekali
2026-01-16 13:02:47
23
sulistyo4202
Sulistyo :
rahayu mbak mugi tansah kinayungan berkah gusti kang maha dumadi
2026-01-15 15:59:17
3
nissha088
wulan :
bagus 🥰🥰🥰
2026-01-15 13:09:41
2
oktavaganza
Okta Setiawan :
rahayu
2026-01-16 03:46:30
1
afany.hardian
Afany Hardian :
sekedar sharing sudah diatur dalam permendikbud no 27 tahun 2016 tentang layanan pendidikan kepercayaan terhadap Tuhan Yang Maha Esa pernah ikut sosialisasi nya pada tahun 2018 selamat mendidik
2026-02-14 17:31:49
5
thespecialv1
thespecialone :
kereeeenn👍
2026-01-17 01:01:15
2
mas_djuragan_1922
Mas Juragan_1922 :
keren Rahayu 🙏
2026-01-15 11:59:29
1
footage1717
footage1717 :
Mantaappp 👍👍🇲🇨🇲🇨🔥🔥 menyala generasi penerus leluhur bumi pertiwi
2026-01-15 18:10:54
7
taubatannasuha262
Taubatan Nasuha262 :
Rahayu sagung dumadi
2026-01-16 12:19:17
2
papi_teja_sby_ind
TEJO PURNOMO :
dulu bu guru kuliahnya di fakultas apa?
2026-01-18 23:41:14
1
user7481392977821
Bambang :
Rahayu.. sekolahnya ada dimana..?
2026-01-16 01:47:46
2
rubyadventure6
Ruby :
Berarti ibu ngajarnya di banyak sekolah???
2026-01-16 10:41:13
7
pujiwahono719
pujiwahono_0684 :
🙏🙏rahayu
2026-01-16 12:29:24
1
suroso.bin.sijan
Roso banten :
Rahayu 🙏🙏🙏
2026-01-15 13:52:59
1
mujiati1671
Mujiati :
keren de kayana 👍👍👍
2026-01-16 09:24:33
1
margo.sarwono
Margo Sarwono :
🥰🥰🥰 rahayu3
2026-01-17 12:11:17
1
user7612444746175
🌈 Dewandaru wijaya :
Rahayu 🙏🙏, saya suka semoga di wilayah jatim bisa menyontoh mulyaning jagad, 🪷🪷😊😊
2026-02-17 01:46:20
0
fachrudinwibisono
fachrudinwibisono :
rahayu
2026-01-16 12:54:45
2
indra.suharmanto
indra suharmanto :
mohn maaf kak, klau diktp itu bagaimana?
2026-02-01 17:10:19
0
ocky220
Ocky220 :
jos
2026-01-17 01:27:42
1
ojol_tua_trader
ojol tua :
mantapp...rahayu rahayu rahayu 🙏
2026-02-17 01:45:02
1
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Other Videos

SCARPACCIA! You will be addicted to this Italian zucchini flatbread. Full recipe below Ingredients:  1½ lbs zucchini (2 medium-sized zucchini) 1½ tsp kosher salt  1 small sweet yellow onion ¾ cup all-purpose flour ⅓ cup + 1 tbsp cornmeal flour or chickpea flour ⅔ cup grated Parmigiano Reggiano 1 tbsp tarragon or basil, finely chopped 1 tbsp chives, finely chopped ½ tsp garlic powder ¼ tsp ground pepper Instructions: -Preheat the oven to 425F -Prep the veggies. Wash and slice the zucchini thinly, then salt and place them into a colander that is set over a bowl. Place a clean towel over the zucchini, and then place something heavy on top of the towel. Let them sit for 2 to 3 hours.  -Thinly slice the onion and set aside.  -In a large bowl, mix the flour, cornmeal, ⅓ cup grated Parmesan, tarragon, chives, garlic powder, and pepper. NOTE: Since the zucchini has been pretty heavily salted, I do not add any more salt to the batter. -Pour the reserved zucchini juice into a measuring cup. You should have about ½ cup. Add enough water to bring the total volume to 1 cup. -Add the liquid to the flour mixture and mix well. -Add the zucchini and the onions to the batter and toss to coat. -Add the zucchini batter to a parchment-lined baking sheet and use a spatula to spread the batter evenly.  -Top with the remaining ⅓ cup of grated parm and the remaining 1 tbsp of cornmeal -Bake on the middle rack for 40 minutes. -Remove from oven and let cool to room temperature before slicing.
SCARPACCIA! You will be addicted to this Italian zucchini flatbread. Full recipe below Ingredients: 1½ lbs zucchini (2 medium-sized zucchini) 1½ tsp kosher salt 1 small sweet yellow onion ¾ cup all-purpose flour ⅓ cup + 1 tbsp cornmeal flour or chickpea flour ⅔ cup grated Parmigiano Reggiano 1 tbsp tarragon or basil, finely chopped 1 tbsp chives, finely chopped ½ tsp garlic powder ¼ tsp ground pepper Instructions: -Preheat the oven to 425F -Prep the veggies. Wash and slice the zucchini thinly, then salt and place them into a colander that is set over a bowl. Place a clean towel over the zucchini, and then place something heavy on top of the towel. Let them sit for 2 to 3 hours. -Thinly slice the onion and set aside. -In a large bowl, mix the flour, cornmeal, ⅓ cup grated Parmesan, tarragon, chives, garlic powder, and pepper. NOTE: Since the zucchini has been pretty heavily salted, I do not add any more salt to the batter. -Pour the reserved zucchini juice into a measuring cup. You should have about ½ cup. Add enough water to bring the total volume to 1 cup. -Add the liquid to the flour mixture and mix well. -Add the zucchini and the onions to the batter and toss to coat. -Add the zucchini batter to a parchment-lined baking sheet and use a spatula to spread the batter evenly. -Top with the remaining ⅓ cup of grated parm and the remaining 1 tbsp of cornmeal -Bake on the middle rack for 40 minutes. -Remove from oven and let cool to room temperature before slicing.

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