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All Journal Padaringan : Jurnal Pendidikan Sosiologi Antropologi Journal of Educational Technology and Learning Creativity
Muhammad Nur Mannan
Universitas Mulawarman
Computer Science & IT Education Social Sciences

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Optimising Non-Thermal Acid Maturation of Giant Gourami (Osphronemus gouramy) as a Novel Food Processing Technology Rendi Restiana Sukardi; Muhammad Rizal Hardiansyah M; Muhammad Nur Mannan; Meilinda Meilinda; Mohd Nizam Lani; Siti Supriyanti; Ade Yulianto
Journal of Educational Technology and Learning Creativity Vol. 4 No. 1 (2026): June
Publisher : Cahaya Ilmu Cendekia Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37251/jetlc.v4i1.2619

Abstract

Purpose of the study: This study aimed to develop and optimise a technologically relevant non-thermal acid-induced maturation process for giant gourami by identifying effective citrus acid formulations and immersion durations that enable controlled myofibrillar protein denaturation for scientifically standardised and traditional Dekke Naniura processing. Methodology: A laboratory-based semi-controlled experimental design was applied using fresh gourami fillets immersed in organic acids derived from lime (Citrus aurantiifolia) and lemon (Citrus limon) juices at different ratios and immersion times. Maturation progression was evaluated using a semi-quantitative visual index (0–100%) supported by triplicate mean ± SD measurements. Observations included colour transformation, flesh firmness, and macroscopic protein denaturation, while microscopic assessment and mechanical texture analysis validated structural myofibrillar changes. Statistical analysis using one-way ANOVA and Tukey’s HSD determined significant treatment differences. Main Findings: The optimal condition was a formulation containing 75% lime juice and 25% lemon juice with an immersion duration of 1,140 minutes, achieving 96% maturation. This treatment produced homogeneous myofibrillar protein denaturation, uniform colour transformation, and increased flesh firmness under non-thermal conditions. Single-acid treatments showed slower and less uniform maturation, indicating a synergistic effect of mixed citrus acids. The dense muscle fibre structure and high myofibrillar protein content of gourami contributed to enhanced structural stability during maturation. Statistical analyses confirmed significant differences among treatments at most immersion times. Novelty/Originality of this study: This study proposes a reproducible and chemically optimised non-thermal maturation model integrating semi-quantitative, microscopic, and mechanical analyses, providing a scientifically validated framework for modern adaptation of traditional Batak naniura processing.
Dampak Penggunaan Artificial Intelligence oleh Guru terhadap Inovasi Bahan Ajar di Sekolah Dasar Negeri 021 Sungai Kunjang Neesha Abigail; Muhlis Muhlis; Hety Diana Septika; Muhammad Nur Mannan; Muhamad Sopyan
PADARINGAN (Jurnal Pendidikan Sosiologi Antropologi) Vol 8, No 03 (2026): PADARINGAN : Jurnal Pendidikan Sosiologi Antropologi
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/pn.v8i03.19629

Abstract

The adoption of artificial intelligence (AI) in education is expanding, with educators increasingly utilizing it to support the development of teaching materials. This study aims to describe the integration of AI in the innovation of teaching materials, analyze its impact, and identify the challenges faced by teachers at SD Negeri 021 Sungai Kunjang. A qualitative approach with a case study design was employed. The study involved teachers as primary informants, while the school principal and students served as supporting informants, selected through purposive sampling. Data were collected via interviews, observations, and document analysis, and subsequently analyzed using the Miles and Huberman model. The results indicate that AI integration occurs through the stages of planning, creation, modification, and implementation of teaching materials. The use of AI enhances teacher creativity, increases the variety and quality of teaching materials, improves preparation efficiency, and facilitates the tailoring of content to student needs. Furthermore, students demonstrated greater motivation, engagement, and understanding during the learning process. Challenges encountered include difficulties in crafting prompts, the necessity of verifying AI outputs, technical constraints, and the need for further training. It is concluded that AI serves as a valuable tool supporting the development of more innovative and effective teaching mates.
Co-Authors Ade Yulianto Hety Diana Septika Meilinda Meilinda Mohd Nizam Lani Muhamad Sopyan Muhammad Rizal Hardiansyah M Muhlis Muhlis Neesha Abigail Siti Supriyanti Sukardi, Rendi Restiana