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Rosidah, Umi
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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.
Eksploitasi Marilyn Monroe dalam Film Blonde Karya Sutradara Andrew Dominik: Perspektif Psikologi Feminisme Rosidah, Umi
JENTERA: Jurnal Kajian Sastra Vol 12, No 2 (2023): Jentera: Jurnal Kajian Sastra
Publisher : Badan Pengembangan dan Pembinaan Bahasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26499/jentera.v12i2.6331

Abstract

This study reveals the elements of feminism in Blonde by Andrew Dominik through the perspective of feminist psychology. This study aims to 1) reveal and explore the forms of torture and exploitation experienced by Marilyn 2) find out the struggles that Marilyn Monroe did in the film Blonde to fight against this injustice. This research is a qualitative research. This study uses the technique of observing and taking notes carefully and repetitively. Data were analyzed descriptively according to the theory of feminist psychological concepts. The steps of data collection carried out by researchers are as follows. 1) watch the entire contents of the film Blonde carefully. 2) finding data in the form of one by one dialogue related to the main character's feminism in the perspective of feminism psychology contained in the film Blonde. 3) noted the significant features that show the main character's feminism in the perspective of the psychology of feminism contained in the film Blonde. 4) summarize the data related to the psychology of feminism in the Blonde film. This research resulted in an analysis and exploitation of Marilyn Monroe in the form of sexual, physical and verbal violence and no opportunity to determine her own path in life. Struggle in the form of verbal and action by Marilyn Monroe to get out of a bad work environment.AbstrakKajian studi ini mengungkapkan unsur feminisme dalam film Blonde karya Andrew Dominik melalui perspektif psikologi feminis. Penelitian ini bertujuan untuk 1) mengungkapkan dan mengeksplorasi bentuk-bentuk penindasan dan eksploitasi yang dialami Marilyn 2) mengetahui perjuangan yang dilakukan Marilyn Monroe pada film Blonde untuk melawan ketidakadilan tersebut. Penelitian ini merupakan penelitian kualitatif.  Penelitian ini menggunakan teknik simak dan catat secara saksama dan repetitif. Data dianalisis secara deskriptif sesuai teori konsep psikologi feminisme. Langkah-langkah pengumpulan data yang dilakukan oleh peneliti adalah sebagai berikut. 1) menonton keseluruhan isi film Blonde secara saksama. 2) menemukan data berupa satuan dialog yang berkaitan tentang feminisme tokoh utama dalam perspektif psikologi feminisme yang terdapat dalam film Blonde. 3) mencatat ihwal-ihwal signifikan yang menunjukkan feminisme tokoh utama dalam perspektif psikologi feminisme yang terdapat dalam film Blonde. 4) meringkas data yang terkait dengan psikologi feminisme dalam film Blonde. Penelitian ini menghasilkan analisis penindasan dan ekploitasi pada Marilyn Monroe dalam bentuk kekerasan seksual, fisik, dan verbal serta tidak ada kesempatan dalam menentukan jalan hidupnya sendiri. Perjuangan dalam bentuk verbal dan tindakan yang dilakukan Marilyn Monroe untuk keluar dari situasi lingkungan kerja yang buruk.
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

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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

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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

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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

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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

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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).
Co-Authors Agus Wijaya Asif Aunillah Auliya, Qurrotu Ayuni Auliya, Qurrotu A’yuni Basuni Hamzah Dwi Budi Santoso Eka Lidiasari Eko Heri Purwanto Faridi , Faridi Faridi Faridi Gatot Priyanto Hadipranoto, Ichsan Hamzah, Ruth Samantha Hermanto Hermanto Hermanto Hidayat, Yessy Syahfitri Ichsan, Onne Indriyani Syafutri, Merynda Khodijah, Citra Khoeron, Khoeron Kholifah, Chintya Ayu Khozin, Khozin Kiki Yuliati Maftuhah Maftuhah Merynda Indriyani Syafutri Nura Malahayati Nurhakim Nurhakim Nurul Qomariyah Parwiyanti Parwiyanti Parwiyanti, Parwiyanti Permata Sari, Dwi Indah Rafiqah, Thara N Rahmayanti, Mira Ramadhan, Hafidhuddin N Richway, Richway Rikardo, Ricky Ririh Jatmi Wikandari Roni Afriansya Sari, Dwi Indah Permata Sari, Ina Permata Sofyanita, Eko Naning SUGITO Sugito - Sujatmiko, Harumi Syafutri, Merynda Syafutri, Merynda I Syafutri, Merynda Indriayani Syaiful, Friska Taqarrasya, Asa Tobroni , Tobroni Tobroni Tobroni Tri Wardani Widowati Widiyanto, Santo Yoseph Didik Yanuariati, Anny Yulistika, Efri Zahro, Safira