Article Per Year (5 Year)
p-Index From 2021 - 2026
2.147
P-Index
This Author published in this journals
All Journal Dialektika Jurnal Ilmiah Informatika Komputer Jurnal Ilmu dan Teknologi Hasil Ternak Abjadia, International Journal of Education JELL (Journal of English Language and Literature) STIBA-IEC Jakarta International Journal Of Science, Technology & Management (IJSTM) Santri: Journal of Pesantren and Fiqh Sosial Journal of Applied Data Sciences Al-Muyassar: Journal of Arabic Education Jurnal Informatika Ekonomi Bisnis JIO: Jurnal Inovasi Olahraga INTIFA: Journal of Education and Language
Sulaiman, Agus
Unknown Affiliation
Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Mechanical Engineering Social Sciences Transportation Other

Published : 12 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 12 Documents
Search

 1   2 
Optimizing Citrus aurantifolia Juice Marination for Improved Chicken Meat Quality: A Study on pH, Tenderness, Water Retention, and Cooking Loss Sulaiman, Agus; Wibowo, Ari; Suhardi; Aprylasari, Dede; Haris, M. Ichsan; Wahyuningtyas, Amalina Nur; Nurmasytha, Andi
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 20 No. 2 (2025)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2025.020.02.4

Abstract

This study investigated the effects of marinating chicken meat with varying concentrations of lime juice (Citrus aurantifolia) on its physical properties, specifically pH, tenderness, water-holding capacity (WHC), and cooking loss. The experimental treatments comprised five lime juice concentrations: P0 (control, 0 mL), P1 (10 mL), P2 (20 mL), P3 (30 mL), and P4 (40 mL). The results revealed significant differences in pH values among treatments: P0 (5.67), P1 (5.25), P2 (5.01), P3 (4.91), and P4 (4.78). Tenderness, expressed as penetration force (mm/g), varied across treatments with the following means: P0 (91.13 mm/g), P1 (80.63 mm/g), P2 (81.00 mm/g), P3 (88.50 mm/g), and P4 (69.00 mm/g). WHC values were recorded as follows: P0 (44.41%), P1 (43.40%), P2 (42.52%), P3 (45.00%), and P4 (43.80%). Cooking loss increased with higher lime juice concentrations: P0 (27.00%), P1 (32.50%), P2 (33.00%), P3 (32.50%), and P4 (34.50%). The findings suggest that lime juice concentration significantly affects both pH and tenderness, with the most favorable results observed at the 20 mL concentration, which yielded a pH of 5.01 and tenderness of 81.00 mm/g. In contrast, no significant effects were observed on WHC and cooking loss across treatments. In conclusion, marination with 20 mL of lime juice enhances the physical quality of chicken meat by improving pH and tenderness, without substantially affecting water retention or cooking loss.
Implementasi Metode Al Ikhtishor Dalam Pembelajaran Nahwu Di Ponpes Durrotu Ahlissunnah Waljama’ah Semarang Sulaiman, Agus; Munirul Abidin
INTIFA: Journal of Education and Language Vol. 1 No. 3 (2024): INTIFA: Journal of Education and Language
Publisher : Penerbit Minhaj Pustaka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62083/intifa.v1i3.74

Abstract

This study aims to evaluate the level of learning nahwu, measure the ability of students in nahwu, and assess the effectiveness of using the Al Ikhtishor method in nahwu learning at Durrotu Ahlissunnah Waljama'ah Islamic Boarding School. This research uses quantitative methods with experimental design, involving control classes and experimental classes. Data collection techniques include tests, interviews, and documentation. Data analysis was carried out through normality tests, homogeneity tests, and T tests (Paired Sample T Test and Independent Sample T-Test ). The results showed that the level of use of the Al Ikhtishor method was adequate, the ability of students in learning nahwu science was very good, and the use of the Al Ikhtishor method proved effective in increasing understanding and mastery of nahwu among students. The Al Ikhtishor method significantly increases the understanding and mastery of nahwu among students. The conclusion of this study is that the Al Ikhtishor method is effective in improving the quality of nahwu learning, and this method is recommended for use in teaching nahwu science in Islamic boarding schools.
Co-Authors Abdul Muntaqim Al Anshory Ari Wibowo Asep Juarna Asro Asro Dede Aprylasari Dewi, Deshinta Arrova Fianty, Melissa Indah Haris, M. Ichsan Henderi . Hoon, Kim Dong Johan, Monika Evelin Kurniawan, Tri Basuki Makyun Subuki Mashal Alqudah Muhammad Hasyim, Muhammad Muklis, Fauzan Munirul Abidin Nasrulloh Nasrulloh Nur Hasaniyah Nurmasytha, Andi Patry, Him Rosida Erowati Suhardi Susanto, Meitio Wahyuningtyas, Amalina Nur Wibisono, Giovanni