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All Journal Jurnal Matematika dan Statistika serta Aplikasinya (Jurnal MSA) NUMERICAL (Jurnal Matematika dan Pendidikan Matematika) CARADDE: Jurnal Pengabdian Kepada Masyarakat Proceeding of National Conference on Accounting & Finance Ilomata International Journal of Tax and Accounting Jurnal Pembelajaran Pemberdayaan Masyarakat (JP2M) Lahjah Arabiyah: Jurnal Bahasa Arab dan Pendidikan Bahasa Arab EMTEKA: Jurnal Pendidikan Matematika Edupedia: Jurnal Studi Pendidikan dan Pedagogi Islam Jurnal Ilmiah Spiritualis: Jurnal Pemikiran Islam dan Tasawuf Mimbar Agama Budaya Tadbiruna: Jurnal Manajemen Pendidikan Islam Sustainability Science and Resources ESENSIA: Jurnal Ilmu-Ilmu Ushuluddin Tepis Wiring : Jurnal Pengabdian Masyarakat Sinergi International Journal of Accounting and Taxation Neraca: Jurnal Ekonomi, Manajemen dan Akuntansi Abdi Akommedia : Jurnal Pengabdian Masyarakat Ihsanika : Jurnal Pendidikan Agama Islam Teknomatika: Jurnal Informatika dan Komputer The Sages Journal: Culinary Science and Business Jurnal Media Akademik (JMA) RESLAJ: Religion Education Social Laa Roiba Journal AT-TABAYYUN: Journal Islamic Studies Edu Akommedia : Jurnal Ilmu Pendidikan The Indonesian Journal of Computer Science NALAR FIQH: Jurnal Hukum Islam Ameena Journal Jurnal Laboratorium Sains Terapan Educompassion: Jurnal Integrasi Pendidikan Islam Dan Global Computer Journal AL-ADABIYAH: Jurnal Pendidikan Agama Islam Living Sufism: Journal of Sufism and Psychotherapy Jurnal Studi Al-Qur’an dan Tafsir (JSQT) Sosaintek: Jurnal Ilmu Sosial Sains dan Teknologi
MAHMUDI
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TINGKAT PENERIMAAN SENSORIS PENTOL VEGAN BERBAHAN DASAR TEPUNG KEDELAI MELALUI UJI HEDONIK Christi, Brenda Gracia; Lestariningsih, Titin; Mahmudi
The Sages Journal Vol. 4 No. 01 (2025): The Sages Journal: Culinary Science and Business_Agustus
Publisher : LPPM Akademi Sages

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61195/sages.v4i01.33

Abstract

Perkembangan pola makan berbasis nabati mendorong meningkatnya kebutuhan akan produk pangan vegan yang tidak hanya memenuhi aspek gizi dan prinsip vegan, tetapi juga memiliki tingkat penerimaan sensoris yang baik. Pentol sebagai jajanan tradisional Indonesia berpotensi dikembangkan menjadi produk vegan, tetapi kajian mengenai penerimaan sensoris pentol vegan yang sepenuhnya bebas bahan hewani masih terbatas. Penelitian ini bertujuan untuk menganalisis tingkat kesukaan konsumen terhadap pentol vegan berbahan dasar tepung kedelai melalui uji sensoris metode hedonik. Penelitian menggunakan desain eksperimental deskriptif dan dilaksanakan pada bulan Mei 2024 di Vihara Buddhayana Surabaya. Produk pentol vegan diformulasikan menggunakan tepung kedelai sebagai sumber protein utama dengan penambahan jamur kancing, jamur kuping, dan wortel. Uji sensoris melibatkan 25 panelis tidak terlatih dari komunitas vegan yang menilai atribut warna, rasa, aroma, dan tekstur menggunakan skala hedonik lima tingkat. Hasil penelitian menunjukkan bahwa seluruh atribut sensoris memperoleh tingkat kesukaan pada kategori “cukup suka” hingga “suka”. Nilai rata-rata tertinggi diperoleh pada atribut rasa sebesar 3,56, diikuti oleh warna sebesar 3,44, serta aroma dan tekstur masing-masing sebesar 3,36. Hasil tersebut menunjukkan bahwa pentol vegan berbahan dasar tepung kedelai dapat diterima oleh konsumen vegan, meskipun aspek visual dan tekstural masih perlu dioptimalkan. Penelitian ini memberikan kontribusi dalam pengembangan produk jajanan vegan berbasis bahan lokal yang berkelanjutan dan berpotensi diterima oleh konsumen.
EVALUASI SENSORI DAN PREFERENSI KONSUMEN TERHADAP NASI RENDANG BERBASIS GASTRONOMI MOLEKULER Aulia, Anggyta Ismi; Mahmudi; Mau, Daniel Pandu
The Sages Journal Vol. 4 No. 01 (2025): The Sages Journal: Culinary Science and Business_Agustus
Publisher : LPPM Akademi Sages

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61195/sages.v4i01.35

Abstract

Kuliner tradisional Indonesia, khususnya rendang, tidak hanya berfungsi sebagai pemenuhan kebutuhan konsumsi, tetapi juga merepresentasikan identitas budaya dan kearifan lokal. Seiring perubahan preferensi konsumen yang semakin menekankan pengalaman sensori dan visual, pendekatan gastronomi molekuler menjadi salah satu strategi inovatif dalam pengembangan kuliner tradisional. Penelitian ini bertujuan menganalisis preferensi konsumen terhadap nasi rendang berbasis gastronomi molekuler dibandingkan dengan nasi rendang tradisional. Penelitian menggunakan pendekatan kuantitatif melalui uji hedonik terhadap 30 panelis tidak terlatih dengan penilaian pada aspek warna, penampilan, rasa, aroma, dan tekstur menggunakan skala lima tingkat, kemudian dianalisis menggunakan ANOVA satu arah. Hasil penelitian menunjukkan bahwa nasi rendang berbasis gastronomi molekuler memperoleh tingkat penerimaan yang secara signifikan lebih tinggi pada aspek warna dan penampilan, dengan nilai rata-rata masing-masing 4,3 dan 4,9, dibandingkan nasi rendang tradisional yang masing-masing memperoleh nilai rata-rata 3,0 dan 2,8. Pada aspek rasa, kedua sampel menunjukkan tingkat kesukaan yang relatif setara dengan nilai rata-rata di atas 4,0. Sebaliknya, nasi rendang tradisional lebih disukai pada aspek aroma dan tekstur, dengan nilai rata-rata masing-masing 3,8 dan 4,7. Hasil ini menunjukkan bahwa gastronomi molekuler efektif meningkatkan daya tarik visual tanpa mengubah karakter rasa, tetapi aspek aroma dan tekstur yang bersifat familiar tetap berperan penting dalam membentuk preferensi konsumen.
ANALISIS MANAJEMEN MASJID DALAM MENGHADAPI ERA REVOLUSI INDUSTRI 4.0 Mahmudi
TADBIRUNA: Jurnal Manajemen Pendidikan Islam Vol 2 No 1 (2022): TADBIRUNA
Publisher : Program Studi Manajemen Pendidikan Islam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51192/tadbiruna.v2i1.351

Abstract

The Industrial Revolution 4.0 is not a barrier for mosques to develop their potential so that mosque functions can be carried out. This study focuses on the implementation of management, supporting and inhibiting factors, as well as the analysis of the Great Mosque of Daarul Muttaqien Balung, Jember Regency in facing the era of the industrial revolution 4.0. Identification of problems using descriptive qualitative methods with data collection techniques through interviews, observation, and documentation. The results obtained are the Great Mosque of Daarul Muttaqien Balung, Jember Regency, has implemented the functions of the mosque even though it has not been maximized. Based on the SWOT analysis, the Great Mosque of Daarul Muttaqien Balung, Jember Regency is in quadrant I which allows it to use a growth strategy. Meanwhile, the efforts made by mosques to adapt in the 4.0 era are still considered less than optimal due to limited facilities and experts
EXPLORING PSYCHOSUFISM: SPIRITUAL PRACTICES AND THEIR IMPACT ON MENTAL HEALTH AND PSYCHOLOGICAL RESILIENCE Kharisuddin Aqib; Mahmudi
Living Sufism: Journal of Sufism and Psychotherapy Vol. 4 No. 2 (2025): December
Publisher : Program Studi Tasawuf dan Psikoterapi Fakultas Ushuluddin Universitas Annuqayah Guluk-Guluk Sumenep

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

Abstract

This study aims to explore the concept of psychosufism as an integrative approach that combines spiritual practices within the Sufi tradition with perspectives from modern psychology, and to examine its potential impact on mental health and psychological resilience. In recent decades, growing attention to mental health has encouraged the development of holistic approaches that address not only cognitive and behavioral dimensions but also the spiritual aspects of human experience. Psychosufism offers a conceptual framework that emphasizes spiritual practices such as dhikr (remembrance), tafakkur (contemplation), muhasabah (self-reflection), and tazkiyat al-nafs (purification of the soul) as pathways for enhancing self-awareness, emotional regulation, and the development of meaningful life perspectives. This research employs a qualitative approach using a literature review and conceptual analysis of key sources in the fields of Sufism and psychology. The findings suggest that spiritual practices rooted in the Sufi tradition contribute to psychological well-being through several mechanisms, including the strengthening of self-control, effective stress management, the cultivation of gratitude, and the construction of positive life meaning. Furthermore, the spiritual values embedded in psychosufism demonstrate significant potential in enhancing individuals’ psychological resilience when facing stress, crises, and life challenges. In conclusion, psychosufism can be considered a complementary framework for the development of spiritually integrated mental health interventions. The integration of psychological and spiritual dimensions offers a promising direction for the advancement of more holistic therapeutic and counseling approaches, particularly in societies where religious and spiritual values play a central role. This study also highlights the need for further empirical research to examine the effectiveness of Sufi-based spiritual practices in promoting mental health and psychological resilience.
Co-Authors Abdullah Ach karimolloh Achmad Taufiq Achmad Taufiq Agung Setiyawan Aisyah, Maulidyati Akhsan Ali Rohmad, Muhammad Amanda Setia Subagyo Andri Yuningsih Angga Bayu Pratama Annisa Fitriani Anwar, Syaeful Aprilia, Siska Aulia, Anggyta Ismi Aulia, Maulida Bawa Mulyono Hadi Chaerunnisa Christi, Brenda Gracia Dachi, Andreas Aditama Danang Setyadi Dewi, Herlina Rahmawati Dhea Urfina Zulkifli Endang Sutisna Fajar, Moh. Ibnu Faradiba, Nadia Firdha Wulandari Ghani, Mohammad Abdul H. Husin Bafadhal Hadi Kurniawan, Hadi Hafidhillah, Haikal Harahap, Iman Yani Henderi Heni Susanti Heriman, Muhammad Herri Novealdi Hestutami, Sih Hayuningtyas Humaidi I Gusti Ayu Bhyrani Larasati Punar Iffiani, Zelly Ihsan, Fahmi Ahwalul Ilham Abdillah Farhan Imilda Indriawan, Pugar Intan Syahrini Irfan, Zainal Abidin Iskandar, Syah Ismail Jauharie Maulidie Kandiri, Kandiri Karimah, Hasanatul Kharisuddin Aqib Kusrini Kusumawati, Anna Kuswurjanto, Risvan Lasulita, Ahmad Faruq Leman, Suwanggi Lestariningsih, Titin Lusiana, Alda Alia Machmud Mahendra, Idha Masruroh, Khoridatul Mau, Daniel Pandu Maulana, Mizan Mauliza, Nizar Miftahudin, Dede Atung Minhaji Moh. Rolis Muchammad Zulkifli Fajar Irawan Muhammad Muhammad Andika, Muhammad Muhammad Ramadhan Muhammad Syaifullah Mukhlish Mulyawan, Hafid Neti Kusuma Ngabidin Nia Trisnawati Noerlitasari Nugroho, Reismaya Wanamertan Nurainun Nurazizah Nurhayati, Nia Oktavia Laras Dianingati Permadhi, Danang Prabowo, Haris Prabowo, Ivy Dian Puspitasari Pratiwi, Maharani Dwi Premarci, Asaquita Sophie Purwaningsih, Yuli Putri, Febby Yuliana Qadarin, Maryam Rahma Azizatun Ni'mah Rahmah, Husni Ramadita, Mutiara Ranila, Rahayu Rif’ah Rizal, Alvin Noor Sahab Rizky Kurniawan Sahrul Saputra, T Murdani Sifa, Nikmatus SITI MARYAM Siti Rusdiana Sukamto, Ika Sumiyarsi Suliyeh Supriadi Syarifah, Zubdatus T. Mohd. Raja Maulana Tarigan, Daniel Ch. Titik Widyasari, Titik Tjhing Man Lie Wahidin Wibowo, Dradjad Hari Wijaya, Madona Yunita Yan Surudin