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All Journal Jurnal Pendidikan Sosiologi dan Humaniora TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian J-ADIMAS (Jurnal Pengabdian kepada Masyarakat) Al-Isyraq: Jurnal Bimbingan, Penyuluhan, dan Konseling Islam Acta Islamica Counsenesia: Counselling Research and Applications Journal of Contemporary Islamic Counselling Journal Of Chemical Process Engineering
Nurjannah, N
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Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Education Energy Engineering Languange, Linguistic, Communication & Media Neuroscience Social Sciences Other

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TEORI TRAIT AND FACTOR: MENELUSURI KETERBATASAN DAN ALTERNATIF PENDEKATAN KARIR DALAM PERSPEKTIF ISLAM Irmayanti, I; Nurjannah, N
Al-Isyraq: Jurnal Bimbingan, Penyuluhan, dan Konseling Islam Vol 7, No 1 (2024): Maret
Publisher : PABKI (Perkumpulan Ahli Bimbingan dan Konseling Islam) Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59027/alisyraq.v7i1.474

Abstract

Counseling theories widely applied often tend to refer to Western approaches, even though as Muslims, it is crucial for us to develop these approaches by incorporating Islamic dimensions. Enriching the counseling theories adopted from the West, emphasizing Islamic values and principles can provide a more comprehensive and contextual nuance in the counseling process. Thus, we can establish a more holistic counseling foundation aligned with Islamic spiritual and cultural values, making it more effective in assisting individuals in achieving their mental and emotional well-being. This research aims to explain the limitations of the trait and factor theory in the context of career counseling and provide alternative counseling approaches to enhance it. The research employs a literature review method. The findings offer an analysis of the strengths and weaknesses of the trait and factor theory, along with several alternative counseling approaches suggested by the author to improve it.
Sifat fisik dan kimia mayones dari virgin coconut oil dan air kelapa: Physical and chemical properties of mayonnaise from virgin coconut oil dan coconut water Wiyani, Lastri; Rasyid, Rismawati; Nurjannah, N; Aladin, Andi; Nirma; Nurhalifa
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 16 No 1 (2025)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v16i1.5993

Abstract

Mayonnaise is a form of emulsion that is widely used in food products, for example salads, meatballs, sausages, etc. Mayonnaise can be made by mixing vegetable oil and water with the addition of other components such as egg yolks, sugar, salt, mustard, lime and pepper. The addition of these ingredients will affect the characteristics of the mayonnaise produced. This research aims to determine the best concentration of sugar and mustard in mayonnaise from Virgin Coconut Oil and coconut water in terms of their physical and chemical propeties. Mayonnaise is made by mixing VCO and coconut water, xanthan gum, salt, lime, sugar and mustard. All ingredients were mixed using an ultra turrax tool at a speed of 15000 rpm for 4 minutes to form an emulsion. Variations were made regarding the addition of sugar (0%, 1%, 2%, 3%) and the addition of mustard (0.5%, 1%, 1.5%, 2% and 2.5%). The mayonnaise formed was analyzed for physical and chemical properties. The resulting mayonnaise is stable. The addition of sugar and mustard to mayonnaise will increase viscosity and pH but has no effect on stability and water content. Mayonnaise made with the addition of 3% sugar and 0.5% mustard has a carbohydrate content of 2.51%, a total plate count of 1.8×102 colonies/g in accordance with Indonesian National Standard (SNI) 01-4473-1998. However, the protein content (0.17%) and fat (43.19%) are lower than SNI, while the water content (53.34%) in mayonnaise is higher than SNI.
Co-Authors Agung, Ririh Andi Aladin Anggayani, Rizki Panca Arif Widodo Asrianti, Asrianti Asror, Muhamad Alim Ka'batul Asrori, Moh. Mizan Awalunnisa, Ria Azmi, Wifaqul Husna, Raudhatul Irmayanti, I Jannah, Rauzatul Mahbengi, Putri Ayu Muliani, Riska Muliawan, Renof Nirma Novia Zalmita Nurhalifa Nurrohmah, N Nursani, N Putri, Yoan Rachmawati Rismawati Rasyid Rony, Zahara Tussoleha Ruslan Kalla, Ruslan Urrohmah, Aulia