1. Diketahui
Premis 1 : Jika harga pangan murah maka semua penduduk membeli makanan yang bergizi.
Premis 2 : Beberapa penduduk membeli makanan yang tidak bergizi atau semua penduduk kesehatannya terjamin.
Premis 3 : Ada penduduk kesehatannya tidak terjamin.
Kesimpulan yang sah dari premis-premis di atas adalah …

Nilai Dari

Diketahui 3 log 2 = a 5 log 3 = b. Nilai 6 log 40 = ….

Ingkaran dari pernyataan “jika harga bahan bakar naik maka semua biaya transportasi meningkat” adalah …

Lahan parkir suatu tempat pariwisata dapat menampung mobil sedan dan bus sebanyak 40 kendaraan. Lahan yang digunakan untuk parkir luasnya 165 m2. Lahan parkir yang diperlukan untuk satu mobil sedan luasnya 3 m2 dan satu bus luasnya 6 m2. Jika biaya parkir untuk satu mobil sedan sebesar
Rp 5.000,00 dan satu bus sebesar Rp 10.000,00 maka pendapatan maksimum yang diperoleh dari parkir mobil adalah …

Diketahui nilai a=24, b=6, dan c=2. Nilai

Diketahui akar-akar persamaan kuadrat x2-px + p +1 = 0 adalah x1 dan x2. Jika x12 + x22 = 6 maka nilai p = …

Jika persamaan kuadrat (p+1)x2 – 2(p + 3)x + 3p = 0 mempunyai dua akar yang sama maka nilai p adalah …

Grafik fungsi kuadrat melalui titik (5,2), dan titik balik (2, -7). Jika grafik juga melalui titik (-2, p) maka nilai p = …

Suatu lingkaran mempunyai titik pusat (1, -3) dan melalui titik (4,1). Jika titik (6, m) terletak pada lingkaran maka nilai m = …

Suku banyak f(x) dibagi dengan x+1 sisanya 8 dan dibagi dengan x-2 sisanya -7. Jika f(x) dibagi dengan x2 –x – 2 maka sisa pembagiannya adalah …

14. Ali, Budi, Cahyo, dan Deni bersama-sama pergi ke toko buah. Ali membeli 1 kg apel, 2 kg duku dan 3 kg salak dengan harga Rp 56.000,00. Budi membeli 2 kg apel, 3 kg duku dan 1 kg salak dengan harga Rp 63.000,00 Cahyo membeli 3 kg apel, 1 kg duku dan 2 kg salak dengan harga Rp 67.000,00. Jika Deni membeli 1 kg apel dan membayar dengan uang Rp 20.000,00 maka uang kembaliannya adalah …

Jika f(x) = x2 – x + 3 dan g(x) = 1 – 2x maka (f o g) (x) = ….

Nilai x yang memenuhi pertidaksamaan 32x – 4.3x + 3 < 0 adalah ...

Diketahui kubus ABCD.EFGH dengan panjang rusuk-rusuknya 8 cm. Jika titik P merupakan proyeksi titik C pada bidang AFH maka jarak titik A ke titik P adalah…

21. Jumlah bilangan ganjil kurang dari 100 tetapi tidak habis dibagi 3 adalah ….

24. Pada suatu rak buku terdapat 3 buku Fisika, 4 buku Kimia, dan 2 buku Biologi. Jika buku-buku yang sejenis disusun berdampingan maka banyak cara untuk menyusun buku-buku tersebut adalah …

27. Modus dari data pada histogram di bawah ini adalah …

28. Simpangan baku dari data 3, 4, 5, 5, 6, 7, 7, 8, 9 adalah ….

29. Pada kantong terdapat 6 bola merah, 5 bola biru, dan 4 bola putih. Diambil 2 bola sekaligus secara acak dari kantong tersebut. Peluang terambil 2 bola berwarna sama adalah ….

30. Sebuah perusahaan mampu menjual produknya sebanyak (3.000 – 15x) unit tiap bulannya dengan harga jual setiap unitnya adalah x rupiah. Biaya produksi yang dikeluarkan sebesar 600x + 20.000 rupiah. Keuntungan maksimum hasil penjualan produk adalah …

Nilai x yang memenuhi pertidaksamaan 32x – 4.3x + 3 < 0 adalah ...

Read the text 1 below to answer questions number 31 to 40
Text 1
Food additivies play a vital role in today’s bountiful and nutritious food supply. They allow our growing urban population to enjoy a variety of safe, wholesome and tasty foods year round. And, they make possible an array of convenience foods without the inconvenience of daily shopping.
Additives perform a variety of useful functions in foods that are often taken for granted. Since most people no longer live on farms, additives help keep food wholesome and appealing while en route to markets which are sometimes thousands of miles away from where the food is grown or manufactured. Additives also improve the nutritional value of certain foods and can make them more appealing by improving their taste texture, consistency or color.
Additives are used in food for five main reasons. The first is to maintain the consistency of the product, such as anti-caking agents, which help substances like salt to flow freely. Secondly, to improve or maintain nutritional value. Vitamins and minerals are added to many common foods such as milk, flour, cereal and margarine to make up for those likely to be lacking in a person’s diet or lost in processing. Thirdly, to maintain palatability and wholesomeness. These preservatives retard product spoilage caused by mold, air, bacteria, fungi or yeast. Bacterial contamination can cause food borne illness, including life threatening botulism. Fourthly, to provide leavening or control acidity or alkalinity. Leavening agents that release acids when heated, can react with baking soda to help cakes, biscuits and other baked goods to rise during baking. The last reason for using additivies in food is to enhance flavor or acwuire the desired color. Many spices and natural or synthetic flavors improve the taste of foods. Colors, likewise, enhance the appearance of certain foods to meet consumer expectations.
(Taken from Michigan Proficiency Practice Tests)

32. The purpose of the passage is to ….

Read the text 1 below to answer questions number 31 to 40
Text 1
Food additivies play a vital role in today’s bountiful and nutritious food supply. They allow our growing urban population to enjoy a variety of safe, wholesome and tasty foods year round. And, they make possible an array of convenience foods without the inconvenience of daily shopping.
Additives perform a variety of useful functions in foods that are often taken for granted. Since most people no longer live on farms, additives help keep food wholesome and appealing while en route to markets which are sometimes thousands of miles away from where the food is grown or manufactured. Additives also improve the nutritional value of certain foods and can make them more appealing by improving their taste texture, consistency or color.
Additives are used in food for five main reasons. The first is to maintain the consistency of the product, such as anti-caking agents, which help substances like salt to flow freely. Secondly, to improve or maintain nutritional value. Vitamins and minerals are added to many common foods such as milk, flour, cereal and margarine to make up for those likely to be lacking in a person’s diet or lost in processing. Thirdly, to maintain palatability and wholesomeness. These preservatives retard product spoilage caused by mold, air, bacteria, fungi or yeast. Bacterial contamination can cause food borne illness, including life threatening botulism. Fourthly, to provide leavening or control acidity or alkalinity. Leavening agents that release acids when heated, can react with baking soda to help cakes, biscuits and other baked goods to rise during baking. The last reason for using additivies in food is to enhance flavor or acwuire the desired color. Many spices and natural or synthetic flavors improve the taste of foods. Colors, likewise, enhance the appearance of certain foods to meet consumer expectations.
(Taken from Michigan Proficiency Practice Tests)

33. It can be inferred from the passage that additives are …

Read the text 1 below to answer questions number 31 to 40
Text 1
Food additivies play a vital role in today’s bountiful and nutritious food supply. They allow our growing urban population to enjoy a variety of safe, wholesome and tasty foods year round. And, they make possible an array of convenience foods without the inconvenience of daily shopping.
Additives perform a variety of useful functions in foods that are often taken for granted. Since most people no longer live on farms, additives help keep food wholesome and appealing while en route to markets which are sometimes thousands of miles away from where the food is grown or manufactured. Additives also improve the nutritional value of certain foods and can make them more appealing by improving their taste texture, consistency or color.
Additives are used in food for five main reasons. The first is to maintain the consistency of the product, such as anti-caking agents, which help substances like salt to flow freely. Secondly, to improve or maintain nutritional value. Vitamins and minerals are added to many common foods such as milk, flour, cereal and margarine to make up for those likely to be lacking in a person’s diet or lost in processing. Thirdly, to maintain palatability and wholesomeness. These preservatives retard product spoilage caused by mold, air, bacteria, fungi or yeast. Bacterial contamination can cause food borne illness, including life threatening botulism. Fourthly, to provide leavening or control acidity or alkalinity. Leavening agents that release acids when heated, can react with baking soda to help cakes, biscuits and other baked goods to rise during baking. The last reason for using additivies in food is to enhance flavor or acwuire the desired color. Many spices and natural or synthetic flavors improve the taste of foods. Colors, likewise, enhance the appearance of certain foods to meet consumer expectations.
(Taken from Michigan Proficiency Practice Tests)

34. What does maintaining palatability do?

Read the text 1 below to answer questions number 31 to 40
Text 1
Food additivies play a vital role in today’s bountiful and nutritious food supply. They allow our growing urban population to enjoy a variety of safe, wholesome and tasty foods year round. And, they make possible an array of convenience foods without the inconvenience of daily shopping.
Additives perform a variety of useful functions in foods that are often taken for granted. Since most people no longer live on farms, additives help keep food wholesome and appealing while en route to markets which are sometimes thousands of miles away from where the food is grown or manufactured. Additives also improve the nutritional value of certain foods and can make them more appealing by improving their taste texture, consistency or color.
Additives are used in food for five main reasons. The first is to maintain the consistency of the product, such as anti-caking agents, which help substances like salt to flow freely. Secondly, to improve or maintain nutritional value. Vitamins and minerals are added to many common foods such as milk, flour, cereal and margarine to make up for those likely to be lacking in a person’s diet or lost in processing. Thirdly, to maintain palatability and wholesomeness. These preservatives retard product spoilage caused by mold, air, bacteria, fungi or yeast. Bacterial contamination can cause food borne illness, including life threatening botulism. Fourthly, to provide leavening or control acidity or alkalinity. Leavening agents that release acids when heated, can react with baking soda to help cakes, biscuits and other baked goods to rise during baking. The last reason for using additivies in food is to enhance flavor or acwuire the desired color. Many spices and natural or synthetic flavors improve the taste of foods. Colors, likewise, enhance the appearance of certain foods to meet consumer expectations.
(Taken from Michigan Proficiency Practice Tests)

35. According to the passage, food can lose some of its wholesomeness in the …

Read the text 1 below to answer questions number 31 to 40
Text 1
Food additivies play a vital role in today’s bountiful and nutritious food supply. They allow our growing urban population to enjoy a variety of safe, wholesome and tasty foods year round. And, they make possible an array of convenience foods without the inconvenience of daily shopping.
Additives perform a variety of useful functions in foods that are often taken for granted. Since most people no longer live on farms, additives help keep food wholesome and appealing while en route to markets which are sometimes thousands of miles away from where the food is grown or manufactured. Additives also improve the nutritional value of certain foods and can make them more appealing by improving their taste texture, consistency or color.
Additives are used in food for five main reasons. The first is to maintain the consistency of the product, such as anti-caking agents, which help substances like salt to flow freely. Secondly, to improve or maintain nutritional value. Vitamins and minerals are added to many common foods such as milk, flour, cereal and margarine to make up for those likely to be lacking in a person’s diet or lost in processing. Thirdly, to maintain palatability and wholesomeness. These preservatives retard product spoilage caused by mold, air, bacteria, fungi or yeast. Bacterial contamination can cause food borne illness, including life threatening botulism. Fourthly, to provide leavening or control acidity or alkalinity. Leavening agents that release acids when heated, can react with baking soda to help cakes, biscuits and other baked goods to rise during baking. The last reason for using additivies in food is to enhance flavor or acwuire the desired color. Many spices and natural or synthetic flavors improve the taste of foods. Colors, likewise, enhance the appearance of certain foods to meet consumer expectations.
(Taken from Michigan Proficiency Practice Tests)

36. In the text, the author argues that ….

Read the text 1 below to answer questions number 31 to 40
Text 1
Food additivies play a vital role in today’s bountiful and nutritious food supply. They allow our growing urban population to enjoy a variety of safe, wholesome and tasty foods year round. And, they make possible an array of convenience foods without the inconvenience of daily shopping.
Additives perform a variety of useful functions in foods that are often taken for granted. Since most people no longer live on farms, additives help keep food wholesome and appealing while en route to markets which are sometimes thousands of miles away from where the food is grown or manufactured. Additives also improve the nutritional value of certain foods and can make them more appealing by improving their taste texture, consistency or color.
Additives are used in food for five main reasons. The first is to maintain the consistency of the product, such as anti-caking agents, which help substances like salt to flow freely. Secondly, to improve or maintain nutritional value. Vitamins and minerals are added to many common foods such as milk, flour, cereal and margarine to make up for those likely to be lacking in a person’s diet or lost in processing. Thirdly, to maintain palatability and wholesomeness. These preservatives retard product spoilage caused by mold, air, bacteria, fungi or yeast. Bacterial contamination can cause food borne illness, including life threatening botulism. Fourthly, to provide leavening or control acidity or alkalinity. Leavening agents that release acids when heated, can react with baking soda to help cakes, biscuits and other baked goods to rise during baking. The last reason for using additivies in food is to enhance flavor or acwuire the desired color. Many spices and natural or synthetic flavors improve the taste of foods. Colors, likewise, enhance the appearance of certain foods to meet consumer expectations.
(Taken from Michigan Proficiency Practice Tests)

37. The word “they” in line 3 of the passage refers to …

Read the text 1 below to answer questions number 31 to 40
Text 1
Food additivies play a vital role in today’s bountiful and nutritious food supply. They allow our growing urban population to enjoy a variety of safe, wholesome and tasty foods year round. And, they make possible an array of convenience foods without the inconvenience of daily shopping.
Additives perform a variety of useful functions in foods that are often taken for granted. Since most people no longer live on farms, additives help keep food wholesome and appealing while en route to markets which are sometimes thousands of miles away from where the food is grown or manufactured. Additives also improve the nutritional value of certain foods and can make them more appealing by improving their taste texture, consistency or color.
Additives are used in food for five main reasons. The first is to maintain the consistency of the product, such as anti-caking agents, which help substances like salt to flow freely. Secondly, to improve or maintain nutritional value. Vitamins and minerals are added to many common foods such as milk, flour, cereal and margarine to make up for those likely to be lacking in a person’s diet or lost in processing. Thirdly, to maintain palatability and wholesomeness. These preservatives retard product spoilage caused by mold, air, bacteria, fungi or yeast. Bacterial contamination can cause food borne illness, including life threatening botulism. Fourthly, to provide leavening or control acidity or alkalinity. Leavening agents that release acids when heated, can react with baking soda to help cakes, biscuits and other baked goods to rise during baking. The last reason for using additivies in food is to enhance flavor or acwuire the desired color. Many spices and natural or synthetic flavors improve the taste of foods. Colors, likewise, enhance the appearance of certain foods to meet consumer expectations.
(Taken from Michigan Proficiency Practice Tests)

38. The word bountiful in the second line of the passage is closest in meaning to…

Read the text 1 below to answer questions number 31 to 40
Text 1
Food additivies play a vital role in today’s bountiful and nutritious food supply. They allow our growing urban population to enjoy a variety of safe, wholesome and tasty foods year round. And, they make possible an array of convenience foods without the inconvenience of daily shopping.
Additives perform a variety of useful functions in foods that are often taken for granted. Since most people no longer live on farms, additives help keep food wholesome and appealing while en route to markets which are sometimes thousands of miles away from where the food is grown or manufactured. Additives also improve the nutritional value of certain foods and can make them more appealing by improving their taste texture, consistency or color.
Additives are used in food for five main reasons. The first is to maintain the consistency of the product, such as anti-caking agents, which help substances like salt to flow freely. Secondly, to improve or maintain nutritional value. Vitamins and minerals are added to many common foods such as milk, flour, cereal and margarine to make up for those likely to be lacking in a person’s diet or lost in processing. Thirdly, to maintain palatability and wholesomeness. These preservatives retard product spoilage caused by mold, air, bacteria, fungi or yeast. Bacterial contamination can cause food borne illness, including life threatening botulism. Fourthly, to provide leavening or control acidity or alkalinity. Leavening agents that release acids when heated, can react with baking soda to help cakes, biscuits and other baked goods to rise during baking. The last reason for using additivies in food is to enhance flavor or acwuire the desired color. Many spices and natural or synthetic flavors improve the taste of foods. Colors, likewise, enhance the appearance of certain foods to meet consumer expectations.
(Taken from Michigan Proficiency Practice Tests)

39. The word “palatability” in paragraph 3 is closest in meaning to ….

Read the text 1 below to answer questions number 31 to 40
Text 1
Food additivies play a vital role in today’s bountiful and nutritious food supply. They allow our growing urban population to enjoy a variety of safe, wholesome and tasty foods year round. And, they make possible an array of convenience foods without the inconvenience of daily shopping.
Additives perform a variety of useful functions in foods that are often taken for granted. Since most people no longer live on farms, additives help keep food wholesome and appealing while en route to markets which are sometimes thousands of miles away from where the food is grown or manufactured. Additives also improve the nutritional value of certain foods and can make them more appealing by improving their taste texture, consistency or color.
Additives are used in food for five main reasons. The first is to maintain the consistency of the product, such as anti-caking agents, which help substances like salt to flow freely. Secondly, to improve or maintain nutritional value. Vitamins and minerals are added to many common foods such as milk, flour, cereal and margarine to make up for those likely to be lacking in a person’s diet or lost in processing. Thirdly, to maintain palatability and wholesomeness. These preservatives retard product spoilage caused by mold, air, bacteria, fungi or yeast. Bacterial contamination can cause food borne illness, including life threatening botulism. Fourthly, to provide leavening or control acidity or alkalinity. Leavening agents that release acids when heated, can react with baking soda to help cakes, biscuits and other baked goods to rise during baking. The last reason for using additivies in food is to enhance flavor or acwuire the desired color. Many spices and natural or synthetic flavors improve the taste of foods. Colors, likewise, enhance the appearance of certain foods to meet consumer expectations.
(Taken from Michigan Proficiency Practice Tests)

40. The author’s purpose in writing this passage is all the followings except….

Read text 2 below to answer questions number 41 to 45

Text 2
Addiction to cigarette smoking is basically an addiction to nicotine. Those who are attempting to overcome their addiction have have found the most common cures ineffective. Switching to low nicotine cigarettes simply causes problem smokers to smoke more. Cigarettes without any of this chemical substance are usually rejected because they don’t satisfy smokers’ needs. One aid, which some quitters have found effective, is a chewing gum containing nicotine, which allows them to stop without the unpleasant withdrawal symptoms. A newer version of the same kind of treatment provides a measured nicotine dose through an inhaler.

41. The word “dose” in the last sentence of the passage is closest in meaning to …

Read text 2 below to answer questions number 41 to 45

Text 2
Addiction to cigarette smoking is basically an addiction to nicotine. Those who are attempting to overcome their addiction have have found the most common cures ineffective. Switching to low nicotine cigarettes simply causes problem smokers to smoke more. Cigarettes without any of this chemical substance are usually rejected because they don’t satisfy smokers’ needs. One aid, which some quitters have found effective, is a chewing gum containing nicotine, which allows them to stop without the unpleasant withdrawal symptoms. A newer version of the same kind of treatment provides a measured nicotine dose through an inhaler.

42. The word “those” in line 2 of the passage refers to …

Read text 2 below to answer questions number 41 to 45

Text 2
Addiction to cigarette smoking is basically an addiction to nicotine. Those who are attempting to overcome their addiction have have found the most common cures ineffective. Switching to low nicotine cigarettes simply causes problem smokers to smoke more. Cigarettes without any of this chemical substance are usually rejected because they don’t satisfy smokers’ needs. One aid, which some quitters have found effective, is a chewing gum containing nicotine, which allows them to stop without the unpleasant withdrawal symptoms. A newer version of the same kind of treatment provides a measured nicotine dose through an inhaler.

43. Which of the following statements is true according to the passage.

Read text 2 below to answer questions number 41 to 45

Text 2
Addiction to cigarette smoking is basically an addiction to nicotine. Those who are attempting to overcome their addiction have have found the most common cures ineffective. Switching to low nicotine cigarettes simply causes problem smokers to smoke more. Cigarettes without any of this chemical substance are usually rejected because they don’t satisfy smokers’ needs. One aid, which some quitters have found effective, is a chewing gum containing nicotine, which allows them to stop without the unpleasant withdrawal symptoms. A newer version of the same kind of treatment provides a measured nicotine dose through an inhaler.

44. It can be inferred from the passage that ….

Read text 2 below to answer questions number 41 to 45

Text 2
Addiction to cigarette smoking is basically an addiction to nicotine. Those who are attempting to overcome their addiction have have found the most common cures ineffective. Switching to low nicotine cigarettes simply causes problem smokers to smoke more. Cigarettes without any of this chemical substance are usually rejected because they don’t satisfy smokers’ needs. One aid, which some quitters have found effective, is a chewing gum containing nicotine, which allows them to stop without the unpleasant withdrawal symptoms. A newer version of the same kind of treatment provides a measured nicotine dose through an inhaler.

45. The word “they” in the sentence “they don’t satisfy smoker’s needs’, refers to …

46. Blowing out birthday candles is an ancient test to see if a growing child is … to blow out a greater number each year.

47. Scientists have speculated that the destrution of Earth’s ozone layer would …us to damaging ultraviolet rays.

48. Julius Caesar did not conquer Britain but instead stayed a few weeks, took some hostages, and….to Boulogne

49. The students have a/an….agreement not to mention the subject.

50. My computer system is not….with yours

51. Tono : What do you think about the new student ?
Budi : …her. I couldn’t say.

52. Tia : Do you like the univeristy life?
Adi : Yes, but I’m still not used …in the dormitory

53. I wish I…so many classes this term. I’m exhausted.

54. I would have bought my mother a watch for her birthday …the money

55. The manager recommended …take a rest because he was overworked

56. It would be wise …your medical problem

57. I prefer tea ….coffee for breakfast

58. After …the dishes, they played football

59. Adi : I finally got my TV repaired
Tono : Yes and it should … amonth ago

60. I’m not sure …the door or not

61. Hormon yang mengatur kadar glukosa dalam darah yaitu …

62. Fungsi utama dari glomelurus adalah …

63. Salah satu tahap reaksi respirasi adalah siklus Krebs. Siklus Krebs adalah reaksi antara …

64. Virus dianggap sebagai makhluk hidup karena …

65. proses trankripsi DNA pada sel eukariotik berlangsung di …

66. Di bawah ini merupakan gangguan pada alat pencernaan makanan, kecuali …

67. Protein fungsional globulin dalam sel-sel hewan berperan penting dalam …

68. Peran bakteri Escherichia coli dalam usus besar manusia adalah ….

69. Leukemia adalah suatu kondisi …

70. Diketahui hemoglobin (Mr=68000) mengandung 0,66% berat besi. Jumlah atom besi (Mr=56) yang terdapat dalam molekul adalah …

71. Reaksi kimia berikut :
NH4 +(aq) + H2O (aq) H3O + (aq) + NH3 (aq)
Spesi-spesi yang merupakan merupakan pasangan asam basa konjugasi adalah …

72. Jika pada kesetimbangan :
A + B  C + D
Tetapan kesetimbangannya sebesar 2 dan konsentrasi A tiga kali konsentrasi C, maka konsentrasi B adalah ….

77. Jenis ion yang dapat menyebabkan kesadahan air sementara adalah ….

79. Reaksi pembentukan 140 gram karbondioksida dari pembakaran karbon dengan kalor sebesar -2845 kJ memiliki kalor pembakaran sebesar …

80. Nilai bilangan kuantum elektron terluar dari atom Natrium dengan nomor atom 11 adalah …

82. Apabila elektron terpindah dari lintasan empat ke lintasan dua, sedangkan energi dasar elektron -13,6 eV dan 1 eV = 1,6 x 10-19 J maka besar energi yang dipancarkan adalah …

84. Sebuah sumber cahaya dipasang di depan cermin cekung menghasilkan sinar pantul yang sejajar. Jika jarak lampu ke pusat cermin adalah 35 cm maka jari-jari kelengkungan cermin adalah …

90. Seorang supir mobil mengendarai mobil dengan kecepatan 20 m/s mendekati sumber bunyi 450 Hz yang diam. Berapakah sumber frekuensi yang terdeteksi oleh supir sebelum melewati sumber bunyi tersebut jika kecepatan bunyi di udara adalah 300 m/s?

92. Susunlah kalimat-kalimat berikut menjadi paragraf yang sempurna.
(1) Rebung telah menjadi makanan khas Asia sejak dahulu.
(2) Berikut ini telah kami rangkum khasiat dan manfaat rebung bagi kesehatan tubuh yang dilansir dari laman
(3) Rebung memiliki rasa yang renyah, hal tersebut karena rebung merupakan tunas akar yang masih muda.
(4) Manfaat rebung sangatlah banyak, hal tersebut karena rebung memiliki kandungan yang baik untuk tubuh kita.
(5) Selain memiliki kandungan serat yang tinggi, rebung terdiri dari mineral dan vitamin.
Susunan kalimat yang benar adalah ….

93. Bacalah paragraf berikut dengan seksama!
(1) Asma merupakan penyakit inflamasi kronis pada saluran napas dengan gejala berupa batuk dan sesak napas yang timbul berulang kali.
(2) Di Indonesia, prevalensi asma pada 2001 sebesar 5,4% dan khusus di Jakarta, prevalensinya lebih tinggi yakni 7,5%
(3) Peningkatan itu terjadi karena kurang optimalnya penatalaksanaan asma
(4) Saat ini telah muncul obat asma dalam bentuk inhaler yang memberikan hasil memuaskan karena mampu mengontrol asma dan mengurangi frekuensi kekambuhan penyakit tersebut.
(5) Sayangnya, harga obat itu masih mahal sebab biaya teknologi pembuatan obat semprot masih mahal.
Opini yang sesuai dengan isi paragraf tersebut terdapat pada nomor …

94. Bacalah kutipan paragraf berikut dengan seksama!
Pemanasan global bukan hanya merusak bumi. Studi kesehatan menyebutkan temperatur dan tingkat ozon yang tinggi meningkatkan risiko kematian yang disebabkan penyakit jantung dan stroke. Para pariset menyatakan pemanasan global bisa meningkatkan jumlah orang yang meninggal karena kasus-kasus kardiovaskular, yakni kasus-kasus kesehatan yang berkaitan dengan gangguan jantung dan pembuluh darah.
Ide pokok paragraf tersebut yang tepat adalah …

95. Kalimat yang efektif di antara kalimat-kalimat berikut adalah …

96. Penulisan lambang bilangan di bawah ini yang sesuai dengan EYD adalah …

97. Kalimat berikut yang tergolong efektif adalah ….

98. Kata-kata berikut yang merupakan kata baku adalah …

99. Bentuk kata yang paling tepat adalah …

100. Kalimat berikut mengandung kata yang mubazir, kecuali …

Berikut adalah ciri-ciri dari hewan yang memiliki tubuh simetri bilateral, kecuali …