Article Per Year (5 Year)
p-Index From 2020 - 2025
2.165
P-Index
This Author published in this journals
All Journal Al-Hikmah Jurnal Inovasi Hasil Pengabdian Masyarakat (JIPEMAS) Food Science and Technology Journal (Foodscitech) Buletin LOUPE (Laporan Umum Penelitian) Jurnal Pembelajaran Pemberdayaan Masyarakat (JP2M) English Language Teaching Journal Jurnal Bastra (Bahasa dan Sastra) Jurnal Penelitian Pendidikan Islam Jurnal Pesastra : Pendidikan Bahasa dan Sastra
Marwati
Unknown Affiliation
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Education Languange, Linguistic, Communication & Media Social Sciences Other

Published : 13 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 13 Documents
Search

 1   2 
The Chemical Properties of a Mixing of Palm Kernel Shell Charcoal and Coconut Shell Charcoal in Making Briquettes nurkaya, hamka; Diva Aprilia Yahya; Eva Nurmarini; Marwati
Jurnal Loupe Vol 20 No 01 (2024): June 2024
Publisher : Jurusan Pertanian Politeknik Pertanian Negeri Samarinda Kampus Sei Keledang Jalan Samratulangi, Kotak Pos 192 Samarinda 75123

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51967/buletinloupe.v20i01.3000

Abstract

This study aims to make briquettes from palm shells and coconut shells and determine the chemical properties of mixing palm shells and coconut shells. The study was conducted using the Complete Random Design (RAL) method by testing water content, ash content, volatile matter, and fixed carbon. The mixing treatment of palm shells and coconut shells according to the ratio, namely P1 = palm shell:coconut shell (100:0), P2 = palm shell:coconut shell (75:25), P3 = palm shell:coconut shell (50:50), P4 = palm shell:coconut shell (25:75), P5 = palm shell:coconut shell (0:100). The results showed that the ratio of a mixture of palm shell charcoal and coconut shell charcoal had no significant effect on water content, ash content, and fixed carbon. However, differences in significance occur in volatile matter. P2, P3, P4, and P5 have met SNI standard No.1-6235-2000, but P1 has not met SNI standard No.1-6235-2000.
NILAI SOSIAL DALAM NOVEL 172 DAYS KARYA NADZIRA SHAFA Junita; Haerun Ana; Marwati
Jurnal Bastra (Bahasa dan Sastra) Vol. 10 No. 3 (2025): JURNAL BASTRA EDISI JULI 2025
Publisher : Program Studi Pendidikan Bahasa dan Sastra Indonesia, FKIP, Universitas Halu Oleo Kampus Bumi Tridharma Andounohu Kendari, Provinsi Sulawesi Tenggara – Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36709/bastra.v10i3.1200

Abstract

This research aims to describe the social values contained in the novel 172 Days by Nadzira Shafa. The expected benefits in this research are: 1) Enriching knowledge, especially in the study of literary works related to social values. 2) This research is expected to provide input to students, especially students of the Indonesian Language and Literature Education Department in reviewing and analyzing novels. 3) By understanding social values, it will add references to research on Indonesian literary works and help readers understand the meaning contained in literary works. This type of research is library research. The method used in this research is descriptive qualitative method. The data used in this research is written data in the form of novel text related to all elements related to social values contained in the novel 172 Days by Nadzira Shafa. The data source in this research is the novel 172 Days by Nadzira Shafa published by Motivaksi Inspir, Banjar, West Java, in 2022 with a page thickness of 241 pages. The technique in collecting data is intensive reading technique by recording, identifying exposure and textual literary works in the form of 172 Days novel book by Nadzira Shafa. The data were analyzed using the sociology of literature approach. Based on the results of data analysis, it is concluded that the results of this study show the form of social values including: (1) religious social values. (2) social value of helping each other. (3) social value of forgiving each other. (4) social value of compassion. (5) social value of responsibility.
Penerapan sistem jaminan produk halal pada UMKM untuk meningkatkan daya saing produk Munawar, M. Soleh Al; Rohmah, Miftakhur; Anton Rahmadi; Marwati; Rachmawati, Maulida
Jurnal Pembelajaran Pemberdayaan Masyarakat (JP2M) Vol. 4 No. 1 (2023)
Publisher : Universitas Islam Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33474/jp2m.v4i1.19996

Abstract

Usaha Mikro Kecil dan Menengah (UMKM) adalah salah satu usaha untuk yang cukup populer di masyarakat Indonesia. Salah satu usaha yang berkembang pesat di Indonesia adalah usaha dibidang pangan.  Namun demikian, dalam perkembangannya terdapat kendala untuk meningkatkan daya saing produk UMKM, yaitu tidak dimilikinya sertifikat halal. Di Indonesia, kewajiban sertifikasi halal diatur dalam Undang-Undang Nomor 33 Tahun 2014 terkait jaminan kehalalan produk, khususnya produk yang masuk, beredar dan diperdagangkan di wilayah Indonesia harus bersertifikat halal. Pengabdian kepada masyarakat ini bertujuan melakukan pendampingan penyiapan persyaratan dan implementasi pemenuhan dokumen Sistem Jaminan Produk Halal (SJPH) terhadap UMKM Koperasi Kukar Idaman Lestari untuk memperoleh sertifikat halal melalui sosialisasi dan pendampingan sertifikasi halal agar produk yang dihasilkan terjamin kualitasnya dan dapat membantu melihat potensi usaha agar unggul dalam persaingan. Metode yang digunakan dalam kegitan ini adalah PAR (Participatory Action Research) dengan melibatkan partisipasi dan kolaborasi aktif antara pengabdi dan masyarakat atau pihak lain yang meliputi beberapa tahapan yaitu: (1) observasi dan wawancara; (2) identifikasi gap; (3) sosialisasi kepada UMKM; dan (4) penyiapan dokumen persyaratan dan pendaftaran sertifikat halal kategori self declare. Hasil pendampingan pelaku UMKM telah mengetahui pentingnya menghasilkan produk halal dan melakukan implementasi SJPH sehingga telah mendapatkan Sertifikat Halal melalui self declare sebagai pengakuan kehalalan produk. Manual SJPH yang dihasilkan dapat dijadikan pedoman untuk menerapkan sistem jaminan halal secara konsisten dari kegiatan yang telah dilaksanakan sehingga jika ditemukan ketidaksesuaian pelaku usaha akan melakukan tindakan perbaikan.
Co-Authors Agustu Sholeh Pujokaroni Ahmadi Husain, Ahmadi Alfikri Rausen Aditya Anton Rahmadi Banin, Maghfirotin Marta Diana, Rita Diva Aprilia Yahya Emmawati, Aswita Esti Handayani Hardi Eva Nurmarini Fahruddin Hanafi Haerun Ana Hamka Hargiani, Fransisca Xaveria Haris Retno Susmiati Harmin Junita Khaerun Nisa Nuur La Ode Sahidin Luh Putu Kurniati Rahayu Marwah Limpo Maulida Rachmawati Miftachudin Miftakhur Rohmah Miftakhur Rohmah, Miftakhur Munawar, M. Soleh Al Musdalifatul Mukarromah Muttaqin, Muhammad Fauzan Naily Nurul Puspita Palupi Panggulu Ahmad Ramadhani Utoro Pardi, Lasmono Prabowo , Sulistyo Rezky Ananda Selviana Ave Maria Funan Siti Rohimatus Zainiyah Sri Suryana Dinar Sya'baan, Andi Muh. Ruum Waode Nur Azizah Yayuk Masruroh Yudha Agus Prayitno Yulian Andriyani, Yulian