Article Per Year (5 Year)
p-Index From 2021 - 2026
3.386
P-Index
This Author published in this journals
All Journal Jurnal Teknologi Dan Industri Pangan Seminar Nasional Lahan Suboptimal PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Jaringan Laboratorium Medis Sricommerce: Journal of Sriwijaya Community Services Jurnal Ilmiah Kesehatan (JIKA) Jurnal Pengabdian Masyarakat Bangsa Jurnal Konseling Pendidikan Islam Sriwijaya Foodtech Journal
Rosidah, Umi
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Energy Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

Published : 20 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 20 Documents
Search

 1   2 
INTERFAITH DIALOGUE IN ISLAMIC RELIGIOUS EDUCATION Rosidah, Umi; Tobroni, Tobroni; Faridi, Faridi
Jurnal Konseling Pendidikan Islam Vol. 5 No. 1 (2024): Jurnal Konseling Pendidikan Islam
Publisher : LP2M IAI Al-Khairat Pamekasan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32806/jkpi.v5i1.129

Abstract

The aim of this research is to examine interfaith dialogue in Islamic religious education. The method employed in this study is a qualitative approach with literature analysis. The results of the analysis conclude that obstacles to interfaith dialogue include distrust, prejudice, and a lack of understanding. These factors can impede the formation of harmonious relationships among individuals with diverse religious backgrounds. To address these challenges, ethical behavior in dialogue is crucial. Ethical conduct in interfaith dialogue involves sincere listening, respectful communication, and the avoidance of insults or confrontations. This forms the foundation upon which productive, mutually respectful, and mutually beneficial interfaith dialogue is built.
THINKING OF MORAL EDUCATION ACCORDING TO AL GHAZALI AND AL ZARNUJI PERSPECTIVE ON EPISTIMOLOGY AND AXIOLOGY Rosidah, Umi; Nurhakim, Nurhakim; Khozin, Khozin
Jurnal Konseling Pendidikan Islam Vol. 5 No. 1 (2024): Jurnal Konseling Pendidikan Islam
Publisher : LP2M IAI Al-Khairat Pamekasan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32806/jkpi.v5i1.131

Abstract

The aim of this research is to examine the thinking on moral education according to Al Ghazali and Al Zarnuji from the perspectives of ontology, epistemology, and axiology. In this research using qualitative methods and literature analysis, the results show that there are two figures who played a role in the development of moral education. Firstly, Imam Al Ghazali is one of the most popular scientists to date. He not only played a role in moral education, but he also formulated how it should be a teacher and student personality. In the practice of character education or moral education in schools today, Imam Al Ghazali's concept of moral education is still prevalent. The concept of moral education developed by Imam Al Ghazali is still used today because it is considered relevant to current conditions. Even though it is still relevant, it does not rule out the possibility that this concept also needs re-development to be more appropriate to the current situation where humans are faced with sophisticated technology. Therefore, it is important to maintain and advance moral education to prevent its extinction and replacement by something else. Second Imam Az Zarnuji in the book Ta'lim muta'alim About the study period; about mutual love and advice; taking knowledge; the state of studying; things that can strengthen memory and weaken it; things that can make it easier to bring in sustainability, prolong life, and reduce life.
Pengaruh Penambahan Tepung Tulang Ikan Gabus (Channa striata) terhadap Karakteristik Mie Basah Labu Kuning Kholifah, Chintya Ayu; Rosidah, Umi
Seminar Nasional Lahan Suboptimal Vol 10, No 1 (2022): Prosiding Seminar Nasional Lahan Suboptimal ke-10 “Revitalisasi Sumber Pangan N
Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Kholifah AC, Rosidah U. 2022. The effect of snakehead fish bones flour (Channa striata) on characteristics of pumpkin wet noodles. In: Herlinda S et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal ke-10 Tahun 2022, Palembang 27 Oktober 2022. pp. 346-.357. Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI).This study aimed to find out the effect of the addition of snakehead fish bone meal on the characteristics of pumpkin wet noodles. This study used a Complete Non-Factorial Randomized Design (RALNF) with one treatment factor, namely the addition of snakehead fish bone meal with repeats as much as 3 times. The concentration of addition of snakehead fish bone meal is 0%, 5%, 10%, 15%, 20%.25%. The parameters observed in the study were physical parameters and chemical parameters. The results showed that the addition of snakehead fish bone meal had a real effect on the physical characteristics of color, hardness, tensile strength and chemical characteristics, namely water content, ash content, calcium content and protein content of pumpkin wet noodle. The results showed that the higher the addition of snakehead fish bone meal, the increase in hardness value, water content, ash content, protein content in pumpkin wet noodles consecutively 26.47 gf to 34.93 gf, 58.57% to 70.49%, 0.91% to 5.63%, 8.95% to 10.74%. The average of calcium content in wet noodles of pumpkin increased by 2.46% to 5.91 along with the higher addition of snakehead fish bone meal. The strong average value of wet noodle pull decreased along with the addition of snakehead fish bone meal by 0.057 MPa to 0.027 MPa.
Pengaruh Penambahan Tepung Tulang Ikan Gabus (Channa striata) terhadap Sifat Fisik dan Kimia Tortilla Jagung Hidayat, Yessy Syahfitri; Rosidah, Umi
Seminar Nasional Lahan Suboptimal Vol 10, No 1 (2022): Prosiding Seminar Nasional Lahan Suboptimal ke-10 “Revitalisasi Sumber Pangan N
Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Hidayat YS, Rosidah U.  2022. The effect of snakehead fish bones flour (Channa striata) on physical and chemical properties of corn tortilla. In: Herlinda S et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal ke-10 Tahun 2022, Palembang 27 Oktober 2022. pp. 358-367. Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI).This study aimed to determine the effect of the concentration of the addition of snakehead fish bone meal on the physical and chemical properties of corn tortillas. The study used a completely randomized non-factorial design (RALNF) with one treatment factor and was repeated three times. The treatment factor was the concentration of addition of snakehead fish bone meal (0%, 2%, 4%, 6%, 8% and 10%). The parameters observed in this study were physical parameters (hardness and color) and chemical parameters (moisture content, ash content, calcium content and protein content). The results showed that the concentration of the addition of snakehead fish bone meal had a significant effect on hardness, color (lightness, redness, yellowness), moisture content, ash content, calcium content and protein content. The higher the concentration of snakehead fish bone meal used, the higher the value of hardness, ash content, calcium content and protein content while the water content will decrease. The color value shows a fluctuating graph due to the Maillard reaction during the frying process. The average value of hardness, ash content, calcium content and protein content increased based on the concentration treatment of snakehead fish bone meal 268,07 gf to 434,20 gf, 2,73% to 7,95%, 0,02 % to 3,62% and 11,21% to 20,16%. While the average value of the water content of corn tortillas decreased based on the addition of concentration treatment with the addition of snakehead fish bone meal by 6,99% to 1,97%.
Menduga Umur Simpan Kemplang yang Dimatangkan Menggunakan Microwave berdasarkan Persamaan Arrhenius Parwiyanti, Parwiyanti; Yulistika, Efri; Rosidah, Umi; Lidiasari, Eka; Indriyani Syafutri, Merynda
Seminar Nasional Lahan Suboptimal Vol 11, No 1 (2023): Prosiding Seminar Nasional Lahan Suboptimal ke-11 “Optimalisasi Pengelolaan Lah
Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Parwiyanti, P., Yulistika, E., Rosidah, U., Lidiasari, E., & Syafutri, M. I. (2023). Estimation shelf life of microwavable fish crackers using the arrhenius reaction kinetics equation. In: Herlinda, S. et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal ke-11 Tahun 2023, Palembang 21 Oktober 2023. (pp. 110-117).  Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI).Microwavable fish crackers had hygroscopic properties so it needs to be packaged properly. The objective of this research was to determine the shelf life of microwavable-packaged fish crackers. The fish crackers microwave was packed with three various method which are polypropylene (PP), PP + silica gel, and nylon + vacuum. Estimation of shelf life was done by calculating the parameters of degradation of microwavable fish crackers with the reaction kinetics equation and processed using the Arrhenius equation. The quality parameter was moisture content. Quality parameters are measured every 5 days during 30 days of storage at 30oC. The results showed that the kinetics of changes in the water content of microwavable fish crackers packed in three packaging combinations following reaction order one(1) and order two(2). The shelf life of microwavable fish crackers packaged in PP was 27 days, PP+silica gel packs was 29 days, and nylon+vacuum packs was 31 days. 
Pengaruh Lama Fermentasi Kulit Kopi Robusta dan Arabika terhadap Mutu Teh Cascara Serta Uji Keama Sugito, Sugito; Rosidah, Umi; Wijaya, Agus
Seminar Nasional Lahan Suboptimal Vol 10, No 1 (2022): Prosiding Seminar Nasional Lahan Suboptimal ke-10 “Revitalisasi Sumber Pangan N
Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Sugito S, Rosidah U, Wijaya A.  2022. The Effect of fermentation time on quality and safety aspect of robusta and arabica cascara. In: Herlinda S et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal ke-10 Tahun 2022, Palembang 27 Oktober 2022. pp. 1073-081. Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI).The effect of fermentation time of robusta and arabica coffee skin on cascara tea quality and safety was studied in this research.  Robusta and arabica coffee skin were collected from Semendo area in Muara Enim District, South Sumatera Province, whereas cascara tea was then produced later. A non factorial completely randomized design was used and one factor was investigated, namely fermentation time of coffee skin (cascara). There were 8 factor levels, including non-fermented arabica cascara, 2, 4 and 6-hour fermented arabica cascara, non fermented Robusta cascara, 2, 4 and 6-hour fermented Robusta cascara.  All experiment was carried out in triplicates.  Observed parameters were physical (color), chemical (water content, pH value and total phenol content) as well as safety (metal impurities, including Pb, Cu, Zn, Hg and As content) characteristics. The results showed that fermentation time significantly decreased lightness, hue, water content, pH value and  total phenol content of brewed tea, whereas chroma increased significantly.  In conclusion, the best treatment factor for Robusta cascara was the one that was fermented for 4 hours with the following characteristics: lightness 40.77%, hue 62.45O, water content 5.12%, pH 4.72, and total phenol content 1.92 mgGAE/g, whereas  the best treatment factor for Arabica cascara was the one that was fermented for 4 hours with the following characteristics: lightness 42.77%, hue 63.45O, water content 5.42%, pH 4.12, and total phenol content 2.04 mgGAE/g. Furthermore, brewed tea both  in Robusta and Arabica  contained lower  metal impurities compared to SNI standard
Pembinaan Jaminan Mutu Home Industry Pengrajin Es Krim di Kota Palembang Hamzah, Basuni; Yuliati, Kiki; Rosidah, Umi; Widowati, Tri Wardani; Malahayati, Nura; Hamzah, Ruth Samantha
Sricommerce: Journal of Sriwijaya Community Services Vol. 4 No. 2 (2023): Sricommerce: Journal of Sriwijaya Community Services
Publisher : Faculty of Economics, Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29259/jscs.v4i2.130

Abstract

Home industry memiliki keterbatasan pengetahuan mengenai produksi yang baik. Kegiatan pengabdian kepada masyarakat ini bertujuan untuk menfasilitasi kesenjangan pengetahuan tersebut dengan memberikan pembinaan kepada home industry. Pembinaan ini dibagi menjadi tiga tahap yaitu sosialisasi standarisasi produk, pembinaan good manufacturing practice (GMP) dan pembinaan jaminan mutu. Sasaran dalam kegiatan ini adalah home industry pengrajin es krim di kota Palembang. Terdapat sepuluh home industry yang menjadi mitra pengabdian ini. Metode yang digunakan adalah ceramah, tutorial, diskusi, dan simulasi. Hasilnya menunjukkan terdapat peningkatan pengetahuan dan kemampuan mitra dalam hal standarisasi produk, GMP dan jaminan mutu. Para pengrajin es krim memahami standarisasi dalam menghasilkan produk sesuai dengan jaminan mutu yang baik bagi konsumen. Kemudian dengan tutorial yang diberikan, mereka mampu mengadaptasi cara menghasilkan es krim sesuai GMP. Maka, dapat disimpulkan bahwa kegiatan ini memberikan dampak positif bagi home industry pengrajin es krim di kota Palembang. Selain itu, mitra pengabdian merekomendasikan kegiatan sejenis dilakukan secara rutin dan berkala mengingat home industry pengrajin es krim masih terbatas jumlahnya, akan tetapimemiliki pangsa pasar yang potensial.
Faktor Risiko Terjadinya Anemia pada Pasien Tuberculosis Paru dalam Fase Pengobatan Rosidah, Umi; Auliya, Qurrotu Ayuni; Wikandari, Ririh Jatmi; Widiyanto, Santo Yoseph Didik
Jaringan Laboratorium Medis Vol 6, No 2 (2024): November 2024
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jlm.v6i2.12268

Abstract

Tuberculosis lungs is disease infectious disease caused by bacteria Mycobacterium tuberculosis. Tuberculosis is still a disease become threat health Indonesian society which  leads to illness , disability and death tall so that need existence mitigation. Research objectives know factor risk the occurrence of anemia in patients tuberculosis lungs in phase treatment . Study This is study retrospective analytic case control Study carried out at the Community Health Center Very Beautiful Subdistrict Genuk City of Semarang. Population all TB patients who are undergo treatment at the Community Health Center Bangetayu. Research sample This from the total population namely 34 case and control patients. The results of 34 respondents case control there is level hemoglobin in patients Tuberculosis lungs with anemia (case) as many as 17 respondents experienced decline hemoglobin levels, namely man with an average hemoglobin level of 12.2 gr/dL (7 respondents), women with The average hemoglobin level was 10.6 gr/dL (2 respondents). A total of 17 respondents non - anemic control , namely the majority is normal with type sex Woman with an average Hemoglobin level of 12.61 gr/dL (17 respondents ). Based on characteristics what kind sex male 29.41% and gender sex women 11.76%. Decrease hemoglobin levels , namely man with an average hemoglobin level of 12.2 gr/dL (5 respondents), women with average hemoglobin level 10.6 gr/dL (2 respondents). Based on characteristics of the type sex women 70.59% (24 respondents) and men 29.41% (10 respondents). Based on characteristics age category adults 64.71% (22 respondents), elderly 23.53% (8 respondents), infants and children 11.76% (4 respondents), and adolescents 0.00% (0 respondents). The results of the bivariate test of hemoglobin levels, age , and type sex there is connection between hemoglobin levels, age, and type sex to Pulmonary Tuberculosis patients in phase treatment. The most influential risk factor o to the occurrence of anemia in patients with pulmonary tuberculosis in phase treatment namely on the variables type sex that is own risk of 3,429. Next followed by variables hemoglobin levels that have risk of 0.370. Age No there is factor risk the occurrence anemia in pulmonary tuberculosis patients in phase treatment. The conclusion of this study is that hemoglobin levels and sex are risk factors for anemia in patients with pulmonary tuberculosis in the treatment phase. Anemia can affect the diagnosis, prognosis, complications, and response to tuberculosis therapy, so that tuberculosis patients can maintain nutritional intake and therapy compliance to suppress the progression of the disease.
Karakteristik Selai Albedo Kulit Durian (Durio zibethinus) dengan Aplikasi Penyaringan dan Penambahan Pektin Sugito, Sugito; Rafiqah, Thara N; Syafutri, Merynda I; Syaiful, Friska; Rosidah, Umi
Seminar Nasional Lahan Suboptimal Vol 12, No 1 (2024): Vol 12, No 1 (2024): Prosiding Seminar Nasional Lahan Suboptimal ke-12 “Revital
Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Sugito, S., Rafiqah, T. N., Syafutri, M. I., Syaiful, F., & Rosidah, U. (2024). characteristics of durian skin albedo jam (Durio Zibethinus) with application of filtering and pectin addition. In: Herlinda S et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal ke-12 Tahun 2024, Palembang 21 Oktober 2024. (pp. 281–292).  Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI).This research aimed to determine the effect of filtration and pectin concentration on the physical, chemical, and sensory characteristics of durian skin albedo jam. This research used a Factorial Completely Randomized Design with two treatment factors. The first treatment (factor A) was filtration which consisted of two treatment levels (filtration and without filtration), the second treatment (factor B) was pectin concentration which consisted of four treatment levels (0%, 0,5%, 1%, 1,5%). Each treatment was repeated three times. Parameters observed in this research included physical characteristics (color L* a* b*, viscosity, and spreadability), chemical characteristics (water content, total dissolved solids, pH, and crude fiber), and sensory characteristics (texture, taste, and color). The results showed that the filtration treatment had a significant effect on lightness, yellowness, viscosity, spreadability, water content, and crude fiber, while the pectin concentration had significant effect on lightness, viscosity, spreadability, water content, pH, total dissolved solids, and crude fiber. The interaction between of the two factors had significant effect on viscosity and crude fiber of durian skin albedo jam. The best treatment in this study was the A1B4 (filtering and pectin 1,5%) with a lightness (69.94), redness (4.65), yellowness (10.67), viscosity (316.67 dPa.s), spreadability (25.50 cm), water content (33.48%), pH (3.87), crude fiber (2.53%), sensory texture (2.88), taste (2.96), and color (2.72).
Inovasi Pembuatan Teh Herbal dari Limbah Daun Kopi Robusta sebagai Upaya Pengurangan Sampah dan Peningkatan Kualitas Hidup Masyarakat: Innovation in the Production of Herbal Tea from Robusta Coffee Leaf Waste: A Strategy for Waste Reduction and Enhancement of Community Quality of Life Santoso, Budi; Parwiyanti, Parwiyanti; Priyanto, Gatot; Wijaya, Agus; Rosidah, Umi; Malahayati, Nura; Yanuariati, Anny; Hermanto, Hermanto; Syafutri, Merynda Indriayani
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 10 No. 2 (2025): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v10i2.8637

Abstract

Coffee farmers typically prune coffee leaves 2-3 times a year to promote healthier and more productive coffee plants; however, this leaf waste negatively impacts the community. This initiative aims to empower local communities by providing training and skills in processing coffee leaf waste into economically valuable herbal tea products. The outcome of this community service activity is herbal tea made from coffee leaves, packaged similarly to commercial tea products. The target community has gained an understanding of the health benefits of this herbal tea, and their skills in producing coffee leaf herbal tea have improved significantly.
Co-Authors Agus Wijaya Asif Aunillah Auliya, Qurrotu Ayuni Auliya, Qurrotu A’yuni Basuni Hamzah Dwi Budi Santoso Efri Yulistika Eka Lidiasari Eko Heri Purwanto Eko Naning Sofyanita Faridi , Faridi Faridi Faridi Gatot Priyanto Hadipranoto, Ichsan Hamzah, Ruth Samantha Handayani, Sih Rini Hermanto Hermanto Hidayat, Yessy Syahfitri Indriyani Syafutri, Merynda Kholifah, Chintya Ayu Khozin, Khozin Kiki Yuliati Maftuhah Maftuhah Merynda Indriyani Syafutri Nastiti, Hilari Rio Rosa Nura Malahayati Nurhakim Nurhakim Nurul Qomariyah Parwiyanti Parwiyanti, Parwiyanti Permata Sari, Dwi Indah Rafiqah, Thara N Ramadhan, Hafidhuddin N Ririh Jatmi Wikandari Rokhani, Latifah Intan Roni Afriansya Sari, Dwi Indah Permata Sari, Ina Permata Sri Wahyuni SUGITO Sugito - Sujatmiko, Harumi Syafutri, Merynda I Syafutri, Merynda Indriayani Syaiful, Friska Taqarrasya, Asa Tobroni , Tobroni Tobroni Tobroni Tri Wardani Widowati Widiyanto, Santo Yoseph Didik Widiyanto, SY Didik Yanuariati, Anny Zahro, Safira