bluuebunny/crossref_metadata_2025_split huggingface dataset:
KELEMBAGAAN MUI DALAM MELAKUKAN GERAKAN HALALISASI: PERUBAHAN DINAMIKA MASYARAKAT DI PROV. KEP. BANGKA BELITUNG
Authors: Yanasari Pebri , Kusniati Endang 
Published: November 2022

Islam teaches people to consume halal and good food and drinks. The presence of this study aims to determine the strategy of LPPOM MUI Babel in carrying out concerns for halal-labeled products, and to determine the influence of LPPOM MUI on the dynamics of people's lives in Bangka Belitung. Qualitative and comparative descriptive methods are used in field research (Field research). Sources of data used come from primary and secondary data. While the data collection techniques with field observations and dissemination of google form links, unstructured interviews, and documentation. After the data is obtained, it is analyzed in three stages; data reduction (data reduction), data presentation (data display) and conclusions (conclusion). The phenomenological approach has been applied and strengthened by behavioristic theory. Based on the findings in the field, the LPPOM MUI Babel strategy: concern for halal-labeled products in general is appropriate, because it includes; INDHEX (Indonesia International Halal Expo), halal olympiad, halal food goes to school, halal tour (halal tour), seminar/talkshow, free halal certification facilitation, halal socialization to SMEs/big companies, halal socialization through media and social media, merchandise , and MUI administrators apply the principle of "buy and defend Babel halal products". While the influence of LPPOM MUI on the dynamics of people's lives in Bangka Belitung through halal product certification is still not significant in the field of using halal labeled products, this can be seen from the views of the pros and cons of the community when interviewed by researchers. However, based on the exposure of the Director of LPPOM MUI, it is quite significant at the level of "don't know to know", it means that people still don't understand what is halal.
Keywords: MUI Institutionalization, halalization movement, community dynamics
Morpho-Physiological Responses of Soybean Varieties to Salinity Stress
Authors: Mahfuza SN , Ahsan AFMS , Ahmed IM , Ahmed F , Talukder AHMM Rahman , Islam MN 
Published: November 2022

Soybean (Glycine max L. Merr) has a tremendous value in agriculture as a good source of high-quality plant protein and vegetable oils in one hand and nitrogen fixing ability on the other, now a day largely growing in coastal salt marshes areas of Bangladesh. The aim of this study was to evaluate morphological and physiological responses of soybean varieties (Shohag, BARI Soybean-6, BARI Soybean-5 and Binasoybean-4) to pot grown plants in different concentrations of salinity level i.e., control (0.3), 4, 8 and 12 dS m−1 during 2020-21. Irrespective of the variety, with the increase of salinity levels physiological parameters as well as seed yield were greatly affected. Salinity stress decreased total chlorophyll (Chl a+b) and total dry matter (TDM) was reduced due to salinity stress, which ultimately reduced seed yield irrespective of the variety. Sodium (Na+), calcium (Ca2+), potassium (K+) ion content and the potassium sodium ratios (K+: Na+) in leaf tissue were significantly affected by salinity levels. Under salinity stress, BARI Soybean- 6 showed a higher K+: Na+ ratio in leaf, which indicates higher tolerance to salinity compared to others. However, H2O2 and MDA contents was comparatively lower in the respective variety. This variety also showed higher TDM production, filled pods plant-1 and seed yield plant-1 in all salinity levels compared to other varieties. Results revealed that, soybean var. BARI Soybean-6showedmore tolerance against salinity stress compared to other varieties.
Bangladesh Agron. J. 2022, 25(1): 15-22
Response of Biochar on Growth and Yield of Aman Rice Under Salt Stress
Authors: Khanam MM , Nawal N , Hasanuzzaman M , Karim MF , Rahman A 
Published: November 2022

A pot experiment was conducted in Sher-e-Bangla Agricultural University, Dhaka, Bangladesh during aman season, 2018 to assess the effect of biochar on rice (BRRI dhan62) under salt stress conditions. The factorial experiment was laid out in Randomized Complete Block Design (RCBD) with four replications. Three levels of salinity were used viz. Control (S0), 1600 ppm NaCl (S1), and 2800 ppm NaCl (S2) under factor A and four levels of biochar were applied viz. 0 t ha−1 (B0), 2 t ha−1 (B1), 4 t ha−1 (B2) and 6 t ha−1 (B3) under factor B. The salt materials were added on pot in two installments at 20 and 30 days after transplanting (DAT). Exposure to salinity decreased growth and yield of rice including plant height, tillers hill-1, effective tillers hill-1, grains panicle-1, 1000-grain weight, grain yield and straw yield. The magnitude of growth and yield reduction increased with increasing the salinity level. Exposure of 1600 ppm and 2800 ppm NaCl declined the grain yield of rice by 28 and 100%, respectively. Straw yield (18 and 100%, respectively) and other yield contributing parameters declined by these two levels of salinity in the same way. Application of different levels of biochar ameliorated saltinduced damages to a certain extent. Under 2800 ppm NaCl stress, application of biochar extended life duration of rice plant upto 80 DAT, whereas without biochar application rice plant died after 60 DAT. Upon exposure to 1600 ppm NaCl stress, application of 2, 4 and 6 t ha−1 of biochar increased grain yield by 37, 42 and 30%, respectively, compared with the respective salt treatments (without biochar). Biochar enhanced yield of rice under saline conditions by enhancing yield contributing attributes including effective tillers and 1000-grain weight and by reducing salt-induced damages. However, response of 4 t ha−1 of biochar was best among the biochar levels (2, 4 and 6 t ha−1 of biochar) under both saline and non-saline conditions.
Bangladesh Agron. J. 2022, 25(1): 105-113
DENİZLİ CAMİLERİNDE PERDE BETİMLEMELERİ
Authors: DALKILIÇ Yeşim 
Published: November 2022

Bu çalışma Denizli’de 17. ve 20. yy. arasında inşa edilen yirmi dört caminin süsleme programında yer alan perde motiflerini incelemek amacı ile oluşturulmuştur. Perde, erken devirlerden itibaren mimaride kullanılan Türk süsleme motifleri arasında yer almaktadır. Batılılaşma Döneminde bitkisel motifler, geometrik şekiller, manzara resimleri ile birlikte cami cephelerinde harim duvarlarında, mihrap nişlerinde, örtülerde sıklıkla kullanılmıştır. 20. yy. camilerinde de bu gelenek devam ettirilmiştir.
Denizli Camilerinde perde motifinin kullanım alanı farklılık gösterse de genellikle mihrap süslemelerinde kullanımı ile dikkat çekmektedir. Metinde perde motifli yapılar ilçelere göre alfabetik olarak sıralanıp, tanıtılmıştır. Camilerin plan ve mimari özellikleri kısaca, perde motifli mihraplar ise detaylı bir şekilde tanıtılmıştır. Yapıların planları, fotoğrafları eklenmiş çizim ve görsellerle çalışma desteklenmiştir.
PENGARUH PENAMBAHAN ENZIM PAPAIN TERHADAP MUTU TERASI KEPALA UDANG VANAME (Litopenaeus vannamei)
Authors: Karmin Karmin , Asnani Asnani , Suwarjoyowirayatno Suwarjoyowirayatno 
Published: November 2022

ABSTRACT The aim of this study was to determine the effect of the addition of papain enzymes to sensory values, testing the pH of shrimp head shrimp paste and the proximate value of vaname shrimp head shrimp paste.The study design used a completely randomized design (CRD) with 4 treatments and 3 replications. The addition of papain enzymewere 0%, 4%, 6% and 8%. sensory analysis value showed that the highest addition of 4% papain enzyme. Chemical analysis of the highest water content at 0% is 39.37%, the highest ash content at 8% is 23.36, the highest protein content at 0% is 28.89% and the highest total fat content at 0% is 2.52%. Keywords: papain enzyme, shrimp head, shrimp pasteABSTRAKTujuan penelitian ini untuk mengetahui pengaruh penambahan enzim papainterhadap nilai sensori, pengujian pH terasi kepala udang dannilai proksimat terasi kepala udang vaname.Rancangan penelitianmengunakan Rancangan Acak Lengkap (RAL) dengan 4 pelakuan dan3 kali ulangan.Perlakuan yang diberikan adalah 0%, 4%, 6% enzim papain dan 8%. Berdasarkan nilai analisis sensori (kenampakan, bau, rasa, tekstur) menunjukan bahwa penambahan enzim papain 4% yang tertinggi. Analisis kimia kadar air tertinggi pada 0% yaitu 39,37%, kadar abu tertinggi pada 8% yaitu 23,36, kadar protein tertinggi pada 0% yaitu 28,89% dan kadar lemak total tertinggi pada 0% yaitu 2,52%.Kata kunci: enzim papain, kepala udang, terasi
KANDUNGAN TVB, TMA DAN PH TERHADAP SOSIS IKAN BANDENG (Chanos chanos) TANPA DURI YANG DIKEMAS DENGAN PENGEMASAN BERBEDA
Authors: Syahrul Syahrul , Patadjai Andi Besse , Asyik Nur 
Published: November 2022

ABSTRACT The aim of this study was to determine the milkfish which were packaged by 3 methods, namely: vacuum packaging method, non-vacuum packaging, and without packaging. This study used a completely randomized design (CRD) which consisted of 3 treatments, namely: vacuum packaging, non-vacuum packaging, and without packaging. Each treatment was repeated three times, in order to obtain 9 units of experimental units. Based on the test results, the content of TVB in milkfish sausage without thorn in the unpackaged treatment (21.026 mgN / 100g) was significantly different from the vacuum packaging treatment (19.398 mgN / 100g) and non-vacuum packaging (19.900 mgN / 100g). In the vacuum packaging treatment showed that the milkfish sausage without thorns can inhibit the deterioration of quality in fish sausage. The best packaging method is found in the vacuum packaging treatment with a Ph value (5.946 mgN / 100g), TVB value (18.398 mgN / 100g), and TMA value (6.383 mgN / 100g).Keywords: thornless milkfish, tvb, tma, vacuumABSTRAKTujuan dari penelitian ini adalah untuk mengetahui nilai kesegaran sosis ikan bandeng tanpa duri yang dikemas dengan 3 metode yaitu : metode kemasan vakum, kemasan non vakum, dan tanpa kemasan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 3 perlakuan yaitu : kemasan vakum, kemasan non vakum, dan tanpa kemasan. Masing-masing perlakuan dilakukan sebanyak tiga kali pengulangan, sehingga diperoleh jumlah satuan percobaan sebanyak 9 unit. Berdasarkan hasil pengujian, Kandungan TVB pada sosis ikan bandeng tanpa duri pada perlakuan tanpa kemasan (21,026 mgN/100g) berbeda nyata dengan perlakuan kemasan vakum (19,398 mgN/100g) dan kemasan non vakum (19,900 mgN/100g). Pada perlakuan kemasan vakum menunjukkan bahwa sosis ikan bandeng tanpa duri dapat mengambat kemunduran mutu pada sosis ikan. Metode kemasan terbaik terdapat pada perlakuan kemasan vakum dengan nilai Ph (5,946 mgN/100g), nilai TVB (18,398 mgN/100g), dan nilai TMA (6,383 mgN/100g).Kata kunci: ikan bandeng tanpa duri, TVB ,TMA, vakum
SAMBAL BERBASIS HASIL PERIKANAN SELURUH INDONESIA
Authors: Indriani Indriani , Asnani Asnani , Sadimantara Muhammad Syukri 
Published: November 2022

ABSTRACT The origin of sauce itself is native to Indonesia. Sauce is a processed product from chili basic ingredients that are mashed and cooked like porridge and usually added with other ingredients such as salt, shallots and garlic. Sauce has a variety of flavors according to the level of spiciness. The benefits of consuming chili sauce are to increase the immune system, lose weight, nourish the heart because it prevents blood clots and also the capsaicin content in chili can inhibit or even kill cancer cells without damaging other healthy cells. As for the various kinds of chili sauce, there are many kinds, such as shrimp paste sauce, roa fish sauce, anchovy sauce, scad fish sauce, stingray sauce, tuna fish sauce (SAUNA), yellow fin tuna belly sauce and various other chili preparations. The addition of different raw materials creates a unique taste. Sambal with additional raw materials for fishery products, both of high economic value and those that have become waste, can be utilized and processed into food ingredients such as fish sauce with high chemical content and long shelf life.Keywords: Chili sauce, Benefits of chili sauce, Fish sauce.ABSTRAKAsal mula sambal sendiri merupakan asli dari negara Indonesia. Sambal merupakan produk olahan dari bahan dasar cabe yang dihaluskan dan dimasak menyerupai bubur dan biasanya ditambah bahan-bahan lain seperti garam, bawang merah dan bawang putih. Sambal memilki cita rasa bervariasi menurut tingkat kepedasannya. Manfaat dari mengkonsumsi sambal adalah meningkatkan sistem kekebalan tubuh, menurunkan berat badan, menyehatkan jantung karena mencegah adanya pembekuan darah dan juga kandungan capsaicin pada cabai dapat menghambat atau bahkan mematikan sel-sel kanker tanpa merusak sel sehatnya lainnya. Sedangkan untuk aneka sambal sudah sangat banyak macamnya seperti sambal terasi, sambal ikan roa, sambal ikan teri, sambal ikan layang deles, sambal ikan pari, sambal ikan tuna (SAUNA), sambal perut ikan tuna sirip kuning dan anekan olahan sambal lainnya. Tambahan bahan baku yang berbedah menciptakan rasa yang unik. Sambal dengan tambahan bahan baku hasil perikanan baik yang bernilai ekonomis tinggi maupun yang sudah menjadi limbah dapat dimanfaatkan dan diolah menjadi bahan pangan seperti sambal ikan dengan kandungan kimia yang tinggi dan juga daya simpan yang lama.Kata kunci: Sambal, Manfaat sambal, Sambal ikan.
PENGARUH CARA PENGUKUSAN DAN PENGERINGAN TERHADAP KANDUNGAN SENYAWA FITOKIMIA DAN AKTIVITAS ANTIOKSIDAN TERIPANG KELING (Holothuria atra) DARI PERAIRAN DESA ULUSAWA, KECAMATAN LAONTI, KABUPATEN KONAWE SELATAN
Authors: Jusman Jusman , Haslianti Haslianti , Suwarjoyowirayatno Suwarjoyowirayatno 
Published: November 2022

ABSTRACT The aim of this study was to determine the proximate analysis, phytochemical, and antioxidant value of keling sea cucumbers with different processing methods (steaming at 100oC and drying at 60oC). The parameters tested were proximate analysis (water, ash, protein, fat and carbohydrate content), phytochemicals test (alkaloids, flavonoids, tannins, steroids, triterpenoids and saponins), and antioxidant activity. The results of this study obtained that the highest proximate values of water and carbohydrate content were found in the treatment of fresh sea cucumbers with values of 69.52% and 16.39%, respectivelly. For ash, protein and fat content, were found in the treatment of dried sea cucumbers with values of 10.94%, 53.54%, and 35.07% respectivelly. Phytochemical test of ethanol extract of sea cucumber (Holothuria atra) containing saponins, steroids and triterpenoids. The antioxidant activity test of sea cucumbers contained IC50 values ranging from 4616.35 ppm-3785.92 ppm, the best IC50 value was found in the fresh treatment with a value of 3785.92 ppm.Keywords: Antioxidant, keling, phytochemical, processing, proximate.ABSTRAKTujuan dari penelitian ini adalah untuk mengetahui nilai proksimat, nilai fitokimia dan nilai antioksidan teripang keling dengan cara pengolahan yang berbeda (pengukusan suhu 100oC dan pengeringan 60oC). Parameter yang diuji yaitu proksimat (Kadar air, kadar abu, kadar protein, kadar lemak dan kadar karbohidrat), fitokimia (Alkaloid, flavonoid, tanin, steroid, triterpenoid dan saponin), dan aktivitas antioksidan. Hasil penelitian ini diperoleh nilai proksimat tertinggi kadar air dan kadar karbohidrat terdapat pada perlakuan teripang segar dengan nilai 69,52% dan 16,39%. Kadar abu, kadar protein dan kadar lemak tertinggi terdapat pada perlakuan teripang kering dengan nilai 10,94%, 53,54%, dan 35,07%. Uji fitokimia ekstrak etanol teripang keling (Holothuria atra) mengandung senyawa saponin, steroid dan triterpenoid. Uji aktivitas antioksidan teripang terdapat nilai IC50 berkisar antara 4616,35 ppm-3785,92 ppm, nilai IC50 terendah terdapat pada perlakuan segar dengan memiliki nilai 3785,92 ppm.Kata kunci: Antioksidan, fitokimia, pengolahan, proksimat, teripang.
Profil Pemecahan Masalah Matematis Siswa SMP Ditinjau Dari Gaya Kognitif Siswa
Authors: Ningsih Fadjra , Sudia Muhammad , Jafar Jafar 
Published: November 2022

Abstrak:Penelitian ini bertujuan untuk mengungkapkan profil pemecahan masalah matematis siswa SMP yang memiliki gaya kognitif reflektif dan gaya kognitif impulsif yang memuat tahapan pemecahan Polya. Jenis penelitian ini adalah penelitian eksploratif dengan pendekatan deskriptif kualitatif. Subjek penelitian ini dipilih 2 siswa SMP, masing-masing 1 siswa yang memiliki gaya kognitif reflektif dan 1 siswa yang memiliki gaya kognitif impulsif. Hasil yang diperoleh dalam penelitian diketahui bahwa: 1) Pemecahan masalah matematis siswa dengan gaya kognitif reflektif dalam memecahkan masalah pada tahap memahami masalah, membuat rencana, melaksanakan rencana dan memeriksa kembali, cenderung konseptual. 2) Pemecahan masalah matematis siswa dengan gaya kognitif impulsif dalam memecahkan masalah pada tahap memahami masalah, subjek impulsif cenderung proses berpikir konseptual sedangkan pada tahap membuat rencana, melaksanakan rencana serta memeriksa kembali, cenderung semikonseptual. Sehingga dapat disimpulkan bahwa dalam memecahkan suatu masalah matematis memiliki karakteristik yang berbeda jika dilihat dari gaya kognitif. Hasil penelitian khususnya secara praktis dapat digunakan untuk mengkontruksi perbaikan pembelajaran matematik dalam mempertimbangkan gaya kognitif siswa untuk memperoleh hasil belajar siswa yang maksimal. Kata Kunci: Pemecahan Masalah Matematis, Gaya Kognitif Abstract:This study aims to reveal the mathematical problem solving profil of junior high school students who have reflective cognitive style and impulsive cognitive style that contain Polya’s stages of solving. The subjects of this study were selected 2 junior high school students, each 1 students who had a reflective cognitive style and 1 students who had an impulsive cognitive style. The results obtained in this study note that: 1) Mathematichal problem solving of students with reflective cognitive style in solving problems at the stage of understanding the problem, making plans carrying out plans and checking again, tends to be conceptual. 2) Mathematical problem solving of students with impulsive cognitive style in solving problems at the stage of understanding the problem, impulsive subjects tend to be conceptual thinking processes while at the stage of making plans, at the stage of implementing plans and checking again, tend to be semiconceptual. So it can be concluded that in solving a mathematical problem has different characteristics when viewed from cognitive style. The results of research in particular can be practically used to contruct mathematical learning improvements in considering students’ cognitive styles to obtain maximum students learning outcomes. Keywords:Mathematical Problem Solving, Cognitive Style
Pengaruh Penerapan Pendekatan Scientific pada Masa Pandemi Covid – 19 Terhadap Pemahaman Konsep Matematis Siswa SMP Negeri 2 Tomia
Authors: Nurmayanti Nurmayanti , Kadir Kadir , Ruslan Ruslan 
Published: November 2022

Rendahnya pemahaman konsep matematis siswa masih menjadi kendala utama karena kurangnya aktivitas siswa dalam pembelajaran sehingga menarik untuk dikaji. Tujuan penelitian ini adalah untuk meningkatkan pemahaman konsep matematis siswa antara yang diajar dengan pendekatan Scientific dan yang diajar dengan pembelajaran langsung pada masa pandemi COVID – 19. Penelitian ini adalah penelitian eksperimen dengan desain pretest – posttest control group di kelas VIIIA dan VIIIB SMP Negeri 2 Tomia kabupaten Wakatobi. Sampel penelitian ini adalah 29 siswa kelas VIIIA dan 28 siswa kelas VIIIB SMP Negeri 2 Tomia tahun ajaran 2020/2021 yang diambil secara purposive sampling, yaitu mengambil dua kelas yang memiliki rata – rata kemampuan matematika dan varians yang relatif sama dengan melakukan uji homogenitas varians dengan menggunakan analisis varians satu arah (one – way anova). Penentuan kelas eksperimen dan kelas kontrol dilakukan secara random sampling. Data di kumpulkan melalui pemberian tes pemahaman konsep matematis siswa berupa tes uraian yang valid dan reliabel. Untuk meningkatkan pemahaman konsep matematis siswa kedua kelas digunakan uji paired sample t – test. Hasil uji paired sample t – test menunjukkan bahwa pemahaman konsep matematis siswa yang diajar dengan pendekatan scientific dan yang diajar dengan pembelajaran langsung mengalami peningkatan yang signifikan. Untuk menguji perbedaan rata – rata pemahaman konsep matematis siswa kelas yang diajar pendekatan scientific dan yang diajar dengan pembelajaran langsung digunakan uji t untuk data tidak berpasangan (independent t – test) berdasarkan data N – Gain. Secara signifikan peningkatan pemahaman konsep matematis siswa yang diajar dengan pendekatan scientific lebih tinggi daripada peningkatan pemahaman konsep matematis siswa yang diajar dengan pembelajaran langsung pada α = 0,05.
Pembelajaran Matematika Dimasa Pandemi Covid-19: Identifikasi Statistik Kecemasan dan Kesulitan Belajar Matematika Siswa
Authors: Patih Tandri , Halistin Halistin , Masdin Masdin , Boy La , Roy La , Kumala Nastiti Dyah 
Published: November 2022

Penelitian kualitatif deskriptif ini bertujuan untuk mengetahui kecemasan dan kesulitan belajar matematika siswa kelas XI SMAN 5 Kendari dalam pembelajaran daring. Sampel terdiri dari 200 siswa yang tersebar ke dalam kelas MIPA IPS, serta Bahasa dan Budaya yang dipilih secara acak. Hasil penelitian menunjukkan bahwa: Kecemasan belajar matematika siswa kelas XI SMAN 5 Kendari dimasa pandemi Covid-19 yang berada dalam kategori tinggi sebanyak 12 siswa, 176 siswa pada kategori sedang, dan 12 siswa dalam kategori rendah. Siswa cenderung memiliki kecemasan belajar matematika siswa ditinjau dari manifestasi afektif yang tidak terkendali. Kesulitan belajar matematika siswa kelas XI SMAN 5 Kendari di masa pandemi Covid-19 yang berada dalam kategori tinggi sebanyak 34 siswa, 146 siswa dalam kategori sedang, 20 siswa dalam kategori rendah. Siswa cenderung memiliki kesulitan belajar matematika ditinjau dari kesulitan dalam mentransfer pengetahuan, dan ditinjau dari kesalahan dalam persepsi visual.