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All Journal Grouper: Jurnal Ilmiah Perikanan Journal of Innovative Food Technology and Agricultural Product Mazalat: Jurnal Pemikiran Islam
Agustiana
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Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Veterinary

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Konsep Teologi Pembebasan Dalam Islam Persepektif Asghar Ali Engineer Agustiana
Mazalat: Jurnal Pemikiran Islam Vol. 6 No. 2 (2025): Mazalat: Jurnal Pemikiran Islam
Publisher : Program Studi Aqidah dan Filsafat Islam STISA Ash-Shofa Tasikmalaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64367/m-jpi.v6i2.44

Abstract

Asghar Ali Engineer is a thinker and activist known for his contributions in the field of Liberation Theology, particularly in relation to social justice and liberation for marginalized groups. Liberation theology, according to Engineer, focuses on efforts to liberate humanity from various forms of oppression, whether social, economic, or political. In this perspective, Islam is not only understood as a ritual religion, but as a force that promotes social justice and empowerment for the oppressed. Engineer emphasized the importance of critical interpretation of sacred texts, which can raise awareness of injustice and promote social change. He argued that Islam, with its teachings emphasizing justice, should be understood as a religion that supports the struggle against all forms of inequality and oppression. Overall, the concept of Liberation Theology developed by Asghar Ali Engineer is an attempt to combine spiritual understanding with concrete social action. He suggests that Muslims should be committed to structural changes that can provide justice for all humanity, especially for those who have been marginalized in society.
Substitusi Tepung Tulang Ikan Sebagai Sumber Kalsium Pada Produk Bakso Ikan Patin (Pangasius sp) Sunarma, Ahmad Faizal Fajar; Agustiana; Fitrial, Yuspihana
Journal of Innovative Food Technology and Agricultural Product Vol 3 No 1 (2025) Juni: Journal of Innovative Food Technology and Agriculture Product
Publisher : Universitas PGRI Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31316/jitap.v3i1.8036

Abstract

Potensi sumberdaya perikanan di Indonesia telah dikembangkan pada sektor pengolahan hasil perikanan yang menghasilkan produk makanan berbasis ikan. Pengolahan hasil perikanan umumnya akan memperoleh produk sampingan berupa tulang dan kepala ikan (limbah padat) ± 25 %. Penelitian ini bertujuan untuk memanfaatan tulang ikan menjadi tepung tulang ikan, selanjutnya disubsitusikan pada produk bakso ikan patin (Pangasius sp) serta mengetahu penerimaan panelis terhadap produk. Hasil penelitian menunjukkan bahwa limbah padat berupa tulang ikan patin (Pangasius sp) dapat dijadikan sebagai tepung tulang ikan dan dapat disubsitusikan pada bakso ikan. Rendemen tepung tulang ikan patin dari total limbah tulang ikan yaitu, 14,20%. Komposisi kimia tepung tulang ikan, kadar air 12,49 (%bb), kadar abu 68,22 (%bk), kadar protein 26,94 (%bk) kadar lemak 0,51 (%bk), kadar karbohidrat 4,30 (%bk), kadar kalsium 52,8 %. Uji organoleptik menunjukkan perlakuan terbaik menurut panelis adalah perlakuan C yaitu subsitusi tepung tulang ikan 40% dari tepung tapioka dengan nilai 4,7 (agak suka). Kadar kalsium tertinggi terdapat pada perlakuan C yaitu 15,09% dari produk bakso ikan patin (Pangasius sp).
Analysis of Volatile Component Profile of Bekasam Seluang Fish (Rasbora argyrotaenia Herni Noormaliani; Yuspihana Fitrial; Agustiana
Grouper Vol. 16 No. 2 (2025): Grouper : Jurnal Ilmiah Perikanan
Publisher : Universitas Islam Lamongan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30736/grouper.v16i2.367

Abstract

Seluang fish is a freshwater fish commonly found in Southeast Asian waters, including Indonesia. Fermentation, autolytic and enzymatic degradation of protein and fat produce volatile compounds such as organic acids, carbonyls, nitrogen compounds, and sulfur. The research aims to analyze the identification of volatile compounds in bekasam seluang fish. The research was conducted at the Integrated Laboratory, Lambung Mangkurat University, Banjarbaru, using a four-treatment design and three replications, namely: O (without roasted rice), A (50% roasted rice), B (60% roasted rice), and C (70% roasted rice). Analysis of volatile components was carried out using Gas Chromatography-Mass Spectrometry (GC-MS), an instrumental technique for separating and identifying compounds in complex samples. Volatile components using GC-MS Headspace revealed that the addition of roasted rice affected the complexity of the volatile compounds formed. The higher the concentration of roasted rice, the more volatile compounds typical of fermentation were formed, such as pyrazine, methanol, methyl uronate, and isoleucinol. The 60% roasted rice treatment produced the most complex but balanced volatile compound profile, while 70% produced compounds with a strong aroma but potentially masked the characteristic aroma of fish.
Co-Authors Herni Noormaliani Sunarma, Ahmad Faizal Fajar Yuspihana Fitrial Yuspihana Fitrial