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All Journal Jurnal Bioindustri HISTORIA: Jurnal Program Studi Pendidikan Sejarah JELT: Journal of English Language Teaching Journal of Bioindustry
Nabila, Syarifah
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Education Energy Environmental Science Languange, Linguistic, Communication & Media Social Sciences Other

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The Philosophical Meaning of the Traditional Fire Racing Dance as a Cultural Heritage of Halong Village Nabila, Syarifah; Subiyakto, Bambang; Mansyur, Mansyur
HISTORIA: Jurnal Program Studi Pendidikan Sejarah Vol 14, No 1 (2026): HISTORIA: Jurnal Program Studi Pendidikan Sejarah
Publisher : UNIVERSITAS MUHAMMADIYAH METRO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24127/hj.v14i1.12245

Abstract

This study aims to uncover the philosophical meaning and cultural values contained in the Balalap Api Dance, a unique cultural heritage of the Dayak Deah community in Halong Village, Balangan Regency, South Kalimantan. Using a qualitative approach with ethnographic methods, this study combines literature studies, participatory observations, and in-depth interviews with dancers, traditional figures and community members. The result shows that the Balalap Api Dance has a complex philosophical meaning, including the relationship between humans and nature and the spiritual world, the concept of cosmic balance, and the representation of human toughness and resilience. This dance alsp functions as a medium of communication with ancestors and a symbol of the cultural identity of the Dayak Deah. Despite facing the challenges of modernization, the Balalap Api Dance is still preserved as a valuable cultural heritage, reflecting the local wisdom and spirituality of the Dayak Deah community.
Students’ Perception on Youtube as a Tool for Learning English Speaking Skills Among English Education Students at Batanghari University Nabila, Syarifah; Munawwaroh, Khidayatul; Fitri, Nurul
JELT: Journal of English Language Teaching Vol 9, No 2 (2025): September
Publisher : Universitas Batanghari Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33087/jelt.v9i2.203

Abstract

This study looks into how students see YouTube as an extra tool to help them improve their English Speaking skills at Batanghari University. It focuses on four main aspects: vocabulary, grammar, pronunciation, and fluency. The research used a qualitative case study method, with interviews conducted with 10 students who actively use YouTube in their learning process. The results show that YouTube can support vocabulary growth, grammar awareness, and pronunciation practice through exposure to authentic language and engaging content. Its impact on fluency is mixed some students feel more confident and speak more naturally, while others still struggle with hesitation due to factors like fast-paced speech or unfamiliar accents. The results of the research are students perception on the use of YouTube for learn English is positive, from YouTube they can learn anything especially for speaking skills. Also YouTube can make students good pronounce, increase students vocabulary, it helpful for grammar but less helpful for fluently. Overall, YouTube is considered a useful addition to learning, especially when paired with interactive practice and teacher guidance.
EFFECT OF RATIO OF YELLOW WATERMELON FLESH (CITRULLUS VULGARIS S.) AND SECANG WOOD EXTRACT (CAESALPINIA SAPPAN L.) ON THE QUALITY OF WATERMELON ALBEDO SHEET JAM Nabila, Syarifah; Lestari, Oke Anandika; Dewi, Yohana Sutiknyawati Kusuma
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) JURNAL BIOINDUSTRI: VOLUME 8 NOMOR 1
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v8i1.2140

Abstract

Sheet jam is a semi-solid jam that is modified into a sheet shape according to the surface of the bread with an elastic and compact texture, one of which can be made from yellow watermelon albedo. Watermelon albedo, which is usually discarded, contains pectin which functions to form a gel. Sappan wood (Caesalpinia sappan L.) is used as a natural dye, producing yellow at acidic pH and red at neutral pH. Watermelon flesh can provide a natural fruit flavor (taste). This study aims to obtain the ratio of yellow watermelon flesh to sappan wood extract which has the best physicochemical and sensory characteristics of sheet jam. Randomized Block Design (RBD) with one factor, namely five ratios of watermelon flesh and sappan wood extract, 100%: 0%, 75%: 25%, 50%: 50%, 25%: 75%, and 0%: 100%, each repeated five times. The best results were obtained at the ratio of watermelon flesh: sappanwood extract 75%:25% with a water content of 11.87%, reducing sugar 42.96%, color L* 40.07, a* 4.03, b* 4.10, total acid 1.66%, and sensory taste sweet, chewy texture, yellow watermelon aroma, yellow color and overall preference more. The presence of sappanwood extract can reduce the use of fruit flesh.
EFFECT OF RATIO OF YELLOW WATERMELON FLESH (CITRULLUS VULGARIS S.) AND SECANG WOOD EXTRACT (CAESALPINIA SAPPAN L.) ON THE QUALITY OF WATERMELON ALBEDO SHEET JAM Nabila, Syarifah; Lestari, Oke Anandika; Dewi, Yohana Sutiknyawati Kusuma
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) JURNAL BIOINDUSTRI: VOLUME 8 NOMOR 1
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v8i1.2140

Abstract

Sheet jam is a semi-solid jam that is modified into a sheet shape according to the surface of the bread with an elastic and compact texture, one of which can be made from yellow watermelon albedo. Watermelon albedo, which is usually discarded, contains pectin which functions to form a gel. Sappan wood (Caesalpinia sappan L.) is used as a natural dye, producing yellow at acidic pH and red at neutral pH. Watermelon flesh can provide a natural fruit flavor (taste). This study aims to obtain the ratio of yellow watermelon flesh to sappan wood extract which has the best physicochemical and sensory characteristics of sheet jam. Randomized Block Design (RBD) with one factor, namely five ratios of watermelon flesh and sappan wood extract, 100%: 0%, 75%: 25%, 50%: 50%, 25%: 75%, and 0%: 100%, each repeated five times. The best results were obtained at the ratio of watermelon flesh: sappanwood extract 75%:25% with a water content of 11.87%, reducing sugar 42.96%, color L* 40.07, a* 4.03, b* 4.10, total acid 1.66%, and sensory taste sweet, chewy texture, yellow watermelon aroma, yellow color and overall preference more. The presence of sappanwood extract can reduce the use of fruit flesh.
Co-Authors Fitri, Nurul Khidayatul Munawwaroh Mansyur Mansyur Oke Anandika Lestari Subiyakto, Bambang Yohana Sutiknyawati Kusuma Dewi