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All Journal PeTeKa JURNAL PENDIDIKAN TAMBUSAI Akuntansi : Jurnal Akuntansi Integratif Management Studies and Entrepreneurship Journal (MSEJ) Buletin KKN Pendidikan Journal of Management - Small and Medium Enterprises (SME's) Terbuka Journal of Economics and Business Nautical: Jurnal Ilmiah Multidisiplin Indonesia Journal of Halal Science and Research Kultura: Jurnal Ilmu Sosial dan Humaniora
Kusumawati, Indah
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Religion Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Social Sciences Other

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PENINGKATAN KETERAMPILAN KOLABORASI PADA MATA PELAJARAN MATEMATIKA MELALUI MODEL TEAMS GAMES TOURNAMENT DI KELAS V SEKOLAH DASAR Kusumawati, Indah; Kristin, Firosalia
PeTeKa (Jurnal Penelitian Tindakan Kelas dan Pengembangan Pembelajaran) Vol 6, No 4 (2023): PeTeKa (Jurnal Penelitian Tindakan Kelas dan Pengembangan Pembelajaran)
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/ptk.v6i4.1050-1059

Abstract

This study aims to improve the collaboration skills of students in math lessons by applying cooperative type TGT (Teams Tourism Games) learning with class presentation steps, studying in a team, game, game, group announcements, group announcements. This study is a Research on Class Action held in Mangunsari 02 City Prayers in the class V Semester I of 2023/2024 in two cycles with the number of 16 students where 7 men and 9 women. dikumpukkan data using observation sheets of students’ skills in collaborating. Data was analyzed descriptively by comparing the meaningfulness and learning at the results of students from pre cycles, the I cycle and the cycle II. The results show that peningkatakan collaboration skills by implementing the Teams Tournament learning model in the Mathematics subject were the I cycle from 16 students who exist, there are 7 (44%) students who have met the indicator of collaboration skills, compared to pre-19% of students, while in the II cycle from 169 students who are very able to collaborate. Therefore, the TGT model can improve collaboration skills in the cargo of Mathematics learning.
The role of gas chromatography in halal food authentication: Principles, applications, and challenges – A systematic literature review Rahman, Nisa Irdina; Kusumawati, Indah; Nazzal, Sami
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.v7i1.14719

Abstract

The global demand for halal products continues to rise, driving the need for accurate scientific analytical methods to ensure authenticity and compliance with halal standards. This systematic review aims to examine the application of gas chromatography, including its role, applications, and challenges, in halal food authentication. However, existing studies are mostly fragmented and focus on specific products or individual analytical approaches, and a comprehensive evaluation of GC applications, methodological challenges, and future directions in halal authentication remains limited. The research method used was a systematic literature review with the PRISMA approach of scientific publications from 2015 – 2025 obtained from five major databases: ScienceDirect, PubMed, Semantic Scholar, OpenAlex, and Google Scholar. Of the 1,121 articles identified, 33 met the inclusion criteria and were analyzed in depth. The analysis revealed that GC techniques, particularly GC–MS, GC–FID, HS-SPME–GC–MS, and GC–FAMEs, have been extensively applied for the authentication of meat, fat, gelatin, and fermented beverages through the identification of marker compounds such as aldehydes, ketones, alcohols, and fatty acid methyl esters (FAMEs). These techniques proved effective in differentiating halal and non-halal meat species, detecting pork fat adulteration, and verifying ethanol content in beverages. The conclusion shows that GC has high sensitivity and selectivity in halal authentication, but still faces limitations such as matrix complexity, operational costs, and the need for expert personnel. Research gaps identified include the lack of standardized GC protocols, limited studies on complex processed products, and minimal integration with chemometric analysis, necessitating the development of more standardized and applicable methods. Keywords: Chemometrics, Gas chromatography, Halal authentication, Lipidomics, Volatilomics.
Co-Authors Aisyah, Dhanis Resty Ashari, Femilia Anggun Dedy Prasetyo Firosalia Kristin Gistiani, Twine Levia Hasana, Ummi Uswatun Hernando, Riski Indah Purnamawati Littu, Herlina Mukhzarudfa, Mukhzarudfa Mulyono, Resha Dwi Ayu Pangesti Nazzal, Sami Ngazizah, Nur Nuridah, Siti Prasetyo, Adnan Dwi Rahman, Nisa Irdina Ramadani , Ramadani Rika Anggraini Rinawati Rinawati Rochmawati, Rochmawati Suwiji, Sri Tri Nur Wahyudi Yasin, M. Fahri Yuan Badrianto Yulistiyono, Agus