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All Journal Journal of Food and Agricultural Product RESLAJ: Religion Education Social Laa Roiba Journal
Aulia, Maulida
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Religion Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Education Environmental Science Social Sciences

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Determination of pH value and Vitamin C Levels in Spontaneous Fermented Kimchi and Pickles by Acid Lactic Bacteria Suleman, Dininurilmi; Rizki, Prajwalita Rukmakharisma; Susanto, Fika; Rahmawati, Ayu; Zhulaikah, Hanif Nur; Aulia, Maulida; Puspitasari; Firdaus, Nova Novia; Ajeng, Shavira; Hapsari, Alifia Karina
Journal of Food and Agricultural Product Vol. 5 No. 1 (2025): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i1.6392

Abstract

Fermentation is the process of chemical transformation in an organic substrate through the activity of enzymes produced by microorganisms. Food fermentation provides some nutritional benefits. It also helps to maintain and increase the nutritional value of food such as vitamin C. Vitamin C, which satisfies the nutritional needs of a balanced diet, is found in abundance in fruits and vegetables. However, there is currently no preservation method that can maintain the amounts of ascorbic acid that are initially found in fruits and vegetables. This study aims to determine the effect of Vitamin C on pickle and kimchi fermentation process on some vegetable (red chilli, cucumber, water pumpkin and chinese cabbage). The result of analysis showed red chili pickle and cucumber pickle with no salt addition have vitamin C of 42.50 ± 2.07 mg/100gr and 16.13 ± 1.06 mg/100gr, respectively, while with 2.5% salt addition has vitamin C of 29.30 ± 4.14 mg/100gr and 8.80 ± 0.70 mg/100gr, respectively. While water pumpkin kimchi and Chinese cabbage kimchi with no salt addition have vitamin C of 20.50 ± 1,65 mg/100gr and 20.50 ± 0.71 mg/100mg, while kimchi and Chinese cabbage with 2.5% salt addition have vitamin C of 25.81 ± 2,30 mg/100gr and 34.12 ± 1.48 mg/100gr, respectively. Therefore, it showed that the addition of salt ingredient on red chili and cucumber pickle might reduce the vitamin C levels, while it might increase the vitamin C levels of water pumpkin and Chinese cabbage kimchi. Keywords: fermentation, kimchi, pickle, vegetable, vitamin C
Ayat Hadits Sebagai Pedoman Pendidikan: Membentuk Etika dan Moral Mahasiswa Aulia, Maulida; Mahmudi
Reslaj: Religion Education Social Laa Roiba Journal Vol. 6 No. 5 (2024): RESLAJ: Religion Education Social Laa Roiba Journal
Publisher : Intitut Agama Islam Nasional Laa Roiba Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47467/reslaj.v6i5.1291

Abstract

This research investigates the impact of selected Hadith verses on shaping the ethics and morals of university students. Focusing on the positive influence of these Hadiths, the study explores the concrete moral guidance provided and the diversity of effects on individuals. Through a qualitative approach involving in-depth interviews and quantitative analysis of survey data, the research reveals that the Hadiths significantly contribute to the moral development of students. Several key Hadiths were examined, such as the emphasis on the purity of the heart, the importance of honesty, the promotion of empathy, and the obligation to seek knowledge. The findings indicate a positive correlation between understanding and applying these Hadiths and the development of strong moral values. The diversity of individual responses showcases the varied impact of Hadiths, enriching the overall moral fabric within the university environment. The relevance of these Hadiths to students' daily lives is highlighted, emphasizing their application in navigating academic challenges and fostering positive interpersonal relationships. The study's implications for moral education programs in higher education institutions are discussed, emphasizing the need to integrate these Hadiths into the curriculum. Overall, this research contributes valuable insights into the role of Hadiths in shaping the ethical foundations of university students, paving the way for more effective moral education strategies in academic settings.
Pengembangan Kurikulum Merdeka untuk Meningkatkan Kualitas Pembelajaran Heni Susanti; Mulyawan, Hafid; Nanang Purnama, Radik; Aulia, Maulida; Kartika, Ika
Reslaj: Religion Education Social Laa Roiba Journal Vol. 6 No. 4 (2024): Reslaj: Religion Education Social Laa Roiba Journal
Publisher : Intitut Agama Islam Nasional Laa Roiba Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47467/reslaj.v6i4.1339

Abstract

Developing a curriculum that is in accordance with the times is one of the efforts made to improve the quality of education. The education system is expected to realize students to be able to have the ability to think critically, solve problems, be creative, innovative, communication skills, collaboration skills, search skills, management skills, skills to convey information and skills to use information and technology needed today. Based on the policy of the Indonesian Minister of Education and Culture, the Independent Curriculum is expected to create a happy learning atmosphere for both teachers and students. The method used in this research is qualitative through literature, namely by tracing the sources of writing that have been made previously to solve the problems discussed in a study. The results of this study indicate that in curriculum development, educators play an important role. The professionalism of educators when teaching in class is one of the things that can show the increasing quality of learning with the curriculum development used.
Co-Authors Ajeng, Shavira AYU RAHMAWATI Firdaus, Nova Novia Hapsari, Alifia Karina Heni Susanti Ika Kartika MAHMUDI Mulyawan, Hafid Nanang Purnama, Radik Prajwalita Rukmakharisma Rizki Puspitasari Suleman, Dininurilmi Susanto, Fika Zhulaikah, Hanif Nur