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All Journal VALENSI Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Pangan dan Agroindustri Jurnal Tadris Kimiya Journal of Teaching and Learning Physics Lantanida Journal Jurnal Biodjati INKUIRI : Jurnal Pendidikan IPA LENSA (Lentera Sains): Jurnal Pendidikan IPA Indonesia Journal of Halal Jurnal BIOEDUIN : Program Studi Pendidikan Biologi JISIP: Jurnal Ilmu Sosial dan Pendidikan JPBIO (Jurnal Pendidikan Biologi) Literasi : Jurnal Ilmu Pendidikan Jurnal Perspektif JURNAL PENDIDIKAN MIPA Indonesian Journal of Halal Research Al-Kharaj: Journal of Islamic Economic and Business Journal of halal product and research (JHPR) Hydrogen: Jurnal Kependidikan Kimia International Journal Mathla'ul Anwar of Halal Issues Online Learning in Educational Research Journal of Educational Sciences Journal of Halal Science and Research Investama : Jurnal Ekonomi dan Bisnis Chimica Didactica Acta : Journal of Chemistry and Chemistry Education Abdurrauf Journal of Islamic Studies Biodik: Jurnal Ilmiah Pendidikan Biologi Indonesian Journal of Jamu Bioma : Jurnal Ilmiah Biologi Jurnal Pendidikan Progresif ASEAN Journal for Science and Engineering in Materials Journal of Moeslim Research Technik Research of Scientia Naturalis
Windayani, Neneng
Chemistry Education Department UIN Sunan Gunung Djati Bandung
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Total Lactic Acid, Protein, Fat, and Carbohydrates in Curd Kefir and Cow Colostrum Kefir Kurniati, Tuti; Windayani, Neneng; Listiawati, Milla
Jurnal Biodjati Vol 5 No 2 (2020): November
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/biodjati.v5i2.9668

Abstract

There are differences in the content of lactic acid, fat, pro-tein and carbohydrates in the curd kefir and colostrum kefir. The aims of this study were to determine the content of lactic acid, protein, fat, and carbohydrates of curd kefir and colostrum kefir based on the con-centration of starter and fermentation time. Experimental data were collected from a number of experiments at a temperature of 28°C. The method used was the experimental method of CRD 3 × 3 with 3 replications, the data were analyzed by analysis of variance. Good kefir contained high lactic acid, proteins, and carbohydrate and low in fat. The results showed curd kefir with the highest lactic acid con-tent of 1.59 % was at a starter concentration of 20% and a fermen-tation time of 72 hours (d2w3), the highest protein of 2.20% was at a starter concentration of 30% and a fermentation time of 72 hours (d3w3), the lowest fat of 1.16% found at a starter concentration of 30% and a fermentation time of 72 hours (d3w3), and the highest carbohydrate of 4.81% found at a starter concentration of 30% and a fermentation time of 72 hours (d3w3). Whereas in colostrum ke-fir with the highest lactic acid content of 2.83 % found at a starter concentration of 20% and a fermentation time of 72 hours (d2w3), the highest protein of 6.13 % was at a starter concentration of 10% and a fermentation time of 24 hours (d1w1), the lowest fat of 1.58% was at a starter concentration of 30% and fermentation time of 24 hours (d3w1) and the highest carbohydrate content of 17.91% was at a starter concentration of 30% and a fermentation time of 72 hours (d3w3). It can be concluded that the starter concentration and fer-mentation time have a significant effect (α <0.05) on lactic acid, pro-tein, fat, and carbohydrates content of curd kefir and kefir colostrum. 
A Computational Study of the Molecular Docking of Bioactive Compounds from Indonesian Medicinal Plants Windayani, Neneng; Nishida, Daiki; Cont, Sara
Research of Scientia Naturalis Vol. 2 No. 6 (2025)
Publisher : Yayasan Adra Karima Hubbi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70177/scientia.v2i6.2506

Abstract

The growing interest in natural products as a source of bioactive compounds has led to the exploration of medicinal plants for their therapeutic potentials. Indonesia, with its rich biodiversity, is home to numerous medicinal plants, many of which have yet to be fully explored for their pharmacological activity. This research investigates the molecular docking of bioactive compounds derived from Indonesian medicinal plants to assess their potential interactions with various therapeutic targets. The primary objective of this study was to evaluate the binding affinities and interactions of these compounds with proteins involved in diseases such as cancer and microbial infections. Using molecular docking simulations, a range of bioactive compounds were tested for their binding potential against selected targets. The findings revealed several promising compounds with high binding affinity and stability, indicating their potential as lead candidates for drug development. This computational study highlights the significant therapeutic potential of Indonesian medicinal plants and provides a foundation for further in vitro and in vivo evaluations. The results suggest that these natural products could contribute to the development of novel pharmacological agents, particularly in the fight against cancer and infections.
Pemahaman Literasi Informasi Halal Siswa : Literasi Halal Berdasarkan Berdasarkan Model Literasi Informasi Big Six Hendriawan, Priyatna; Nuryantini, Ade Yeti; Cahyanto, Tri; Windayani, Neneng
Literasi: Jurnal Ilmu Pendidikan Vol. 16 No. 1 (2025)
Publisher : Universitas Alma Ata

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/literasi.2024.16(1).111-123

Abstract

In the digital era characterized by easy access to information, the ability to filter and understand valid information has become an essential skill in the 21st century. Information literacy, involving the ability to seek, evaluate, and effectively use information, also serves as a foundation in ensuring the halalness of products and services amidst the rapid flow of digital information. This study aims to analyze the level of halal information literacy among junior high school (SMP) students in West Bandung Regency based on the information literacy indicator model developed by the researcher. The research employs a mixed-method approach with a quantitative-qualitative design. Quantitative data were collected through closed-ended questionnaires and analyzed using descriptive statistics, while qualitative data were gathered through open-ended questionnaires and processed by identifying response patterns. The sample comprised 30 junior high school students selected through purposive sampling. The findings indicate that students’ halal information literacy falls into the moderate category, with a relatively good understanding at the stage of recognizing halal information sources. However, weaknesses were found in their ability to evaluate and utilize halal information effectively. Qualitative data reveal that students demonstrate high interest in halal information literacy but face challenges in identifying the halalness of products due to limited access to information and insufficient in-depth knowledge. This study contributes by developing halal information literacy indicators that can serve as a reference for assessing and improving halal literacy among students. These findings also form the basis for designing more comprehensive halal literacy education strategies in schools.
Mapping of Research Trends on Didactic Games in Chemistry Learning Fauzi, Ifan Sa'ban; Windayani, Neneng; Sukmawardani, Yulia
Journal of Educational Sciences Vol. 10 No. 1 (2026): Journal of Educational Sciences
Publisher : FKIP - Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jes.10.1.p.85-99

Abstract

The integration of didactic games in chemistry learning has gained increasing scholarly attention as an innovative pedagogical approach to enhance student engagement and conceptual understanding. Despite its growing relevance, systematic mapping of research trends in this area remains limited. This study aims to analyze the development and thematic structure of scientific publications on didactic games in chemistry education through a bibliometric approach. Data were extracted from the Google scholar database and visualized using VOSviewer to generate network, overlay, and density maps of keywords. The analysis reveals that the core terms such as “game,” “chemistry,” and “student” dominate the research landscape, highlighting their role as conceptual anchors. More recent trends indicate a shift toward “gamification,” “learner,” and broader didactic strategies, signaling the expansion of focus beyond classroom implementation. Furthermore, density visualization shows strong clustering around chemistry content and didactic tools, with opportunities for further exploration in personalized learning and the application of games in complex chemical concepts. In conclusion, this study provides a comprehensive overview of the intellectual structure and emerging directions in didactic games research within chemistry learning, offering insights for both theoretical development and practical innovation.
Chemical Engineering for the Production of Halal-Certified Gelatin Alternatives from Plant-Based Sources Windayani, Neneng; Johnson, Michael; Wei, Sun
Journal of Moeslim Research Technik Vol. 2 No. 5 (2025)
Publisher : Yayasan Adra Karima Hubbi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70177/technik.v2i5.2503

Abstract

The demand for halal-certified products is increasing globally, particularly in the food industry, where gelatin—a key ingredient in numerous products—often comes from animal sources, raising concerns for halal dietary compliance. This research focuses on developing plant-based alternatives to gelatin, specifically designed to meet halal certification standards. The primary objective of this study is to explore the chemical engineering processes involved in producing gelatin alternatives from plant-based sources, ensuring they meet the physical, chemical, and sensory properties required for food applications. Using a combination of plant-based polysaccharides, such as agar, carrageenan, and pectin, this study employs extraction, hydrolysis, and gelling techniques to develop suitable alternatives. The research utilizes a systematic approach, including experimental trials, chemical analyses, and sensory evaluations, to assess the functional and sensory qualities of the plant-based gelatin alternatives. Results indicate that certain plant-derived alternatives exhibit comparable gelling, stability, and texture to traditional gelatin, while also adhering to halal certification requirements. The study concludes that plant-based gelatin alternatives offer a promising, sustainable solution for the halal food industry, with potential applications in a wide range of products such as confectionery, dairy, and pharmaceuticals. These findings provide valuable insights into the development of halal-compliant, plant-based food ingredients, contributing to both innovation and sustainability in the food industry.
The Synthesis of Edible Film from Tilapia Fish (Oreochromis niloticus) Bones for Ecofriendly Material of Halal Packaging Applications Windayani, Neneng; Irwansyah, Ferli Septi; Effendi, Meila N
Indonesian Journal of Halal Research Vol. 2 No. 2 (2020): August
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v2i2.9230

Abstract

Packaging materials, especially in food is the most important of healthy aspect. However, today many types of packaging materials used are hazardous to health and environment, then was found alternative halal packaging materials that are safe for health and environment. One of the alternatives is edible film, synthesis from tilapia bone gelatin, it is using sorbitol as plasticizer. Edible film synthesized by dissolving tilapia fish (Oreochromis niloticus) from bone gelatin in distilled water containing sorbitol, then stirred, poured on flat glass, and heated at 50°C. The procedure is performed with a concentration of gelatin (8% and 10% w/v) and sorbitol (25% and 37% v/v). Then was characterized it is mechanical properties include thickness, tensile strength, and elongation to determine eligibility. The optimum condition of the edible film was obtained from 10% concentration of gelatin with 37% sorbitol, with the character of it is mechanical properties value are 0.05 mm thickness, 3,07 MPa tensile strength, and 64.34% elongation.
Integration of Halal Literacy and Food Safety Aspects in Elementary School Canteens: A Case Study of Halal Critical Points and a Risk-Based Educational Approach Ira Sukmawati Abidin; Neneng Windayani
Al-Kharaj: Journal of Islamic Economic and Business Vol. 8 No. 1 (2026): All articles in this issue include authors from 3 countries of origin (Indonesi
Publisher : LP2M IAIN Palopo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24256/kharaj.v8i1.9555

Abstract

Elementary school canteens play a vital role in providing daily meals for the school community. However, adherence to halal principles is crucial.ṭHalal safety has not been fully guaranteed, both in terms of ingredients, processes, and packaging. This study aims to identify halal critical points (CCPs) and the level of halal literacy of elementary school students, and formulate risk-based improvements in accordance with the Halal Product Assurance regulation (Law No. 33/2014) and BPOM provisions on food packaging. A qualitative-quantitative research design was used through structured observations, interviews, and halal literacy questionnaires with 5 canteen operators, 120 students, and 3 teachers in Bandung Regency. Risk analysis based on severity × likelihood values ​​resulted in four main CCPs: (1) washing cutlery in the toilet; (2) exposure to flies on food; (3) use of styrofoam for hot food; and (4) low student halal literacy (average score 54.3%). Recommendations for improvement include the establishment of a dedicated cutlery washing zone, vector control, replacing hot packaging with safe materials (PP5/food-grade paper), and halal education.ṭayyib integrated into science learning. This study emphasizes the integration of the halal risk mapping system.ṭayyib in the context of elementary school canteens, which has not been widely implemented before, as well as the proposal of a halal literacy-based education model integrated into the science curriculum to increase halal awareness among students. The results of this study provide a model for halal school canteen practices.ṭrisk-based ayyib that can be implemented in other schools as part of the Healthy School program and supports the National Halal Product Guarantee.
INOVASI PRODUK HALAL SPINDA ICE CREAM BERBASIS BAYAM DAN EDAMAME: UJI ORGANOLEPTIK DAN KARAKTERISTIK FISIK Yati Nurhayati; Yuny Ernawati; Neneng Windayani; Ateng Supriyatna
International Journal Mathla’ul Anwar of Halal Issues Vol. 6 No. 1 (2026): Maret
Publisher : Universitas Mathla’ul Anwar Banten

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

Abstract

Innovation in halal plant-based food products continues to grow along with increasing public awareness of healthy and functional foods. This study aimed to evaluate consumer acceptability and physical characteristics of Spinda Ice Cream, a spinach- and edamame-based ice cream developed as a halal plant-based product innovation. The research employed a Completely Randomized Design (CRD) with one treatment factor, namely variations in spinach proportion, consisting of three formulations: F1 (low), F2 (medium), and F3 (high). Organoleptic evaluation was conducted using a 1–7 hedonic scale involving 30 untrained panelists, assessing color, aroma, texture, taste, and overall acceptability. Physical analyses included density, pH, and melting properties. Organoleptic data were analyzed using the Kruskal–Wallis test, followed by the Mann–Whitney test for parameters showing significant differences. The results indicated that all formulations were acceptable, with F2 consistently receiving the highest preference scores across all sensory indicators. Aroma was the only attribute showing a significant difference among formulations. Physical testing showed that F2 exhibited the most balanced characteristics. From a Halal Science perspective, Spinda Ice Cream fulfills the principles of halalan thayyiban and has strong potential to be developed as an innovative halal plant-based ice cream product.
INTEGRASI LITERASI HALAL DALAM PEMBELAJARAN SAINS: STUDI KASUS PADA ANALISIS KOSMETIK DI SEKOLAH MENENGAH ATAS Rahmani, Yulpa; Neneng Windayani; Tri Cahyanto
International Journal Mathla’ul Anwar of Halal Issues Vol. 6 No. 1 (2026): Maret
Publisher : Universitas Mathla’ul Anwar Banten

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

Abstract

Cosmetics are an important part of personal care; however, many teenagers do not understand the potential dangers of chemicals in cosmetics and the importance of the halal status of the products they use. This study aims to integrate science literacy and halal literacy in project-based learning for high school students, with a focus on cosmetics analysis. The method used is the Project-Based Learning (PjBL) model, which allows students to examine their personal cosmetic products, identify harmful ingredients, and verify halal status and BPOM registration. Students were then asked to create educational posters regarding the critical halal points of the cosmetics they use. The results showed that the students successfully identified the cosmetic products they use, but no harmful ingredients such as mercury or hydroquinone were found. Additionally, the cosmetic products examined were registered with BPOM, and some of the products had halal certification. The posters created by the students demonstrated high creativity and reflected their understanding of the halal status and the health impacts of cosmetic products. In conclusion, integrating science literacy and halal literacy through the PjBL approach is effective in enhancing students' critical thinking skills, creativity, and awareness of safe and halal cosmetics.
Implementation of halal product usage categories in science education Andri, Asep; Solihah, Sri Fitri; Zahra, Zulfa Ayu; Windayani, Neneng; Supriatna, Ateng
Journal of Halal Science and Research Vol. 7 No. 1 (2026): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jhsr.v7i1.12383

Abstract

Product consumption has increased in line with technological and industrial developments. This study aims to apply halal categories in science education in schools, specifically to improve students' understanding of halal products and their application in everyday life. An interdisciplinary approach is used to integrate scientific concepts with halal literacy through practical activities, discussions, and socialization. Data were obtained through a literature review of articles published between 2017 and 2024 that were relevant to the concepts of halal and halal products. The results of the study show that the application of halal categories in science education not only improves students' understanding of halal products but also encourages them to be more critical in choosing consumer goods. This study also highlights the importance of collaboration between educators, students, and business actors in creating a learning environment that supports halal literacy. Thus, it is hoped that students can contribute to promoting halal products and supporting the growth of the halal industry in Indonesia. Keywords: Halal certification, Halal literacy, Halal product innovation, Project-based learning, Science education
Co-Authors Ade Yeti Nuryantini Akila, Febiyuniesa Noorwahnov Andri, Asep Anwar, Dede Miftahul Asep Supriadin, Asep Ateng Supriatna Ateng Supriyatna Azizah, Ainun Chimayah, Mihlatal Cont, Sara Cucu Zenab Subarkah Darojah, Teja Zakiah Delima, Dila Diah Mulhayatiah Effendi, Meila N Endah Kurnia Yuningsih Fajarwati, Lusy Farida , Ida Fatmala, Trie Rizqi Fauzi, Ifan Sa'ban Ferli S. Irwansyah Firdaus, Muhammad Taufiq Hendriawan, Priyatna Herni Yuniarti Suhendi Hidayat, Robby Nur Ida Farida Iis Siti Jahro Ika Hasanah Imelda Helsy Ira Sukmawati Abidin Johnson, Michael Jualiah, Siti Juwitaningsih, Tita Listiawati, Milla Md Sikin, Adi Miladanta, Algi Nurahman Mohd Rozali, Nur Anisya Faten Mulhayatiah, Diah Navilah, Nahla Nishida, Daiki Nunung Kurniasih, Nunung Nurdin , Dian K. Nurdin, Muhamad Ali Nurlatipah, Dede Dalpa Nurunnajib, Ahfazh Fauzy Perdana, Erlangga Yoga Rahayu, Bintang Puja Rahmani, Yulpa Ratnasari Ratnasari Riri Aisyah, Riri Risa Rahmawati, Risa Romli, Siti Rashima Sa’diah, Fitri Yati Sitoresmi, Wibi Apsari Solihah, Sri Fitri Sri Adelia Sari Suhendi, Herni Yuniarti Sulaeman, Dedi Sumiati, Iis Sun Wei Sunarya, Risa Rahmawati Sundari, Citra Deliana Dewi Susan Susanti Tiana Azmi Alawiyah Tri Cahyanto Tri Cahyanto Tuti Kurniati Tuti Kurniati Ummah, Nur Fadlilah Khoerul Umusalamah, N. Dede Umusalamah, N.Dede Wan Kamarudin, Wan Saidatul Syida Wati Susilawati, Wati Wenny Bekti Sunarharum Widiastuti, Egita Wiwaha, Syahid Mujahid Wulandari, Ismi Ayu Yana Maolana Syah Yati Nurhayati Yaya Rukayadi Yulia Sukmawardani, Yulia Yuny Ernawati Zahra, Zulfa Ayu Zakwandi, Rizki Zulfikor, Ahmad