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All Journal Madinah: Jurnal Studi Islam Exact Paper In Compilation (EPIC) Jurnal Hasil Inovasi Masyarakat (JHIM) Journal of Rural Tourism (JoRT)

Nuril Ahmad

Program Magister Pengelolaan Sumberdaya Lingkungan, Program Pascasarjana, Universitas Brawijaya

Author-ID : 222562

Religion Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Engineering Environmental Science Social Sciences Other

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Articles

Pengaruh Pelayanan Administrasi Kesiswaan Terhadap Kepuasan Siswa MTs. Al-Fattah Sugihan Solokuro Lamongan Ahmad, Nuril
MADINAH Vol 1 No 1 (2014): Madinah: Jurnal Studi Islam
Publisher : INSTITUT AGAMA ISLAM TARBIYATUT THOLABAH LAMONGAN, INDONESIA

Student administration service is an action or action of someone or organization (Madrasah) to give satisfaction to their students. This service is strongly influenced by several factors, the first is the human factor that provides the service. Human (Madrasah / TU) employees who serve customers must have the ability to serve properly and quickly. In addition, TU should have the ability to communicate, be polite, friendly, and fully responsible to the students. The second factor is the availability of facilities and infrastructure that support the speed, accuracy, and accuracy of services. Facilities and infrastructure owned must be tailored to the needs of the latest. Ultimately, these facilities and infrastructure are operated by qualified human beings. Thus, the two supporting factors above, mutually support each other.

Konsep Kepribadian Guru: Konsekwensi Empirik Kualitas Pendidikan Indonesia Ahmad, Nuril
MADINAH Vol 2 No 2 (2015): Madinah: Jurnal Studi Islam
Publisher : INSTITUT AGAMA ISLAM TARBIYATUT THOLABAH LAMONGAN, INDONESIA

Teachers are professions that experience ups and downs in the world of professional arts. Even if the teacher was considered a sacred profession, it boasted to be seen when proudly a teacher, but is now presumed to be a marginal profession. This is evident from the many generations of successors who are a little aspiring to a teacher. They tend to make doctors, engineers, pilots a choice of the profession in the future. There are a variety of reasons put forward due to their unwillingness, but it is clear that welfare is the first place for a person not to choose a teacher as a profession.

Menyusun Strategi Mengelola Pendidikan: Antara Sebab dan Akibat Ahmad, Nuril
MADINAH Vol 3 No 2 (2016): Madinah: Jurnal Studi Islam
Publisher : INSTITUT AGAMA ISLAM TARBIYATUT THOLABAH LAMONGAN, INDONESIA

The passage of this Law of Nature article reads as follows: "All events are created by cause or if it is reversed: events are merely an effect." Until this understanding no one finds it difficult to understand. But when it is associated with ourselves and the reality of life we receive, then it becomes a problem in itself. It is said that Mark Victor Hansen, author of Chicken Soap for the Soul series of books, should be asking the question between "are you the cause or the effect?" a total of 287 (two hundred and eighty seven) times to ensure a choice after a total business bankruptcy that forced him to live a vagrancy. He finally chose that all life events (reality) are 'effects' and he is the cause. Because Mark believes that there are still many individuals who think otherwise, then he pours his thoughts in the book mentioned above. Mark's work has been a best seller and led him to receive the Horatio Alger Award trophy.

Culinary potential based on local food in the cultural tourism of Pacet's Keramat Market Anita, Anita; Ahmad, Nuril; Sutrisno, Eko; Wahyudi, Rakhmad
Journal of Rural Tourism Vol. 3 No. 1 (2025): January - June
Publisher : Borneo Novelty Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70310/jrt.2025.03010633

Purpose - The purpose of this study is to identify the potential of food made from local resources, specifically sweet potatoes, as a support for cultural tourism in the Keramat market. It also aims to modify sweet potato recipes to make them more innovative and aligned with modern tastes.Methodology/Design/Approach - This is descriptive qualitative research. Data was collected through interviews, Focus Group Discussions (FGD), and experiments involving the modification of sweet potato-based foods. A total of 30 seller respondents were purposively selected to participate in the study. Finding - The study found that the most commonly sold sweet potato-based foods were cenil (16.67% of sellers), followed by gatot and tiwul (13.33%), puthu (13.33%), sundhuk urut (13.33%), dawet drinks (10%), horok-horok (6.68%), and other products like corn, sweet potatoes, and boiled peanuts (3.33%). The study also identified that local resources, specifically sweet potatoes from Pacet, could support cultural tourism by modifying them into modern dishes such as silky sweet potato pudding and sweet potato mayang cake. These dishes incorporate additional ingredients like coconut milk and milk to enhance the nutritional value.Originality/Value - The research highlights the potential of modifying traditional food products to support cultural tourism. By transforming local sweet potato-based foods into innovative dishes, the study provides a unique approach to integrating local resources into tourism and cultural experiences, offering fresh ideas for culinary tourism development.

Planning and designing a masterplan for the toga industry eduwisata in Kebuntunggul Village, Mojokerto, Indonesia Puri, Wuwuh Asrining; Wahyudi, Rakhmad; Rudiyanto, M. Adik; Ahmad, Nuril
Journal of Rural Tourism Vol. 3 No. 1 (2025): January - June
Publisher : Borneo Novelty Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70310/jrt.2025.03010634

Purpose - The purpose of this research is to describe the planning and design of the Toga Industry Edu-Tourism Masterplan for Kebontunggul Village, Gondang Subdistrict, Mojokerto Regency. The study aims to create a sustainable framework for long-term investment in the Toga industry, transforming the village into an educational tourism destination. Methodology/Design/Approach - The research uses a qualitative descriptive approach, consisting of several stages: data and information collection, analysis, and the preparation of design concepts. The data collection process involved in-depth interviews, focused discussions, and direct observations. Data analysis verified the parameters of the Toga tourism village with empirical facts and abstracted them to develop the masterplan concept. Finding - The study’s findings highlight the potential of Kebontunggul Village as a tourism village and Toga industry hub, focusing on its natural scenery, crops, water resources, and the Toga industry. The research provides a detailed direction for the development and regulation of the Toga industry edu-tourism masterplan, offering a framework for sustainable tourism and long-term investment. Originality/Value - This research provides a strategic approach to developing an educational tourism model for the Toga industry. It contributes to sustainable tourism development by outlining a masterplan that integrates education and industry, offering a unique framework for the growth of Toga-based tourism in the region.

Pelatihan pembuatan olahan pangan untuk kesehatan keluarga dan pencegahan stunting di Kabupaten Mojokerto Anita, Anita; Wahyudi, Rakhmad; Rakhmawati, Ismi Yayuk; Imaduddin, B.E; Ahmad, Nuril
Jurnal Hasil Inovasi Masyarakat Vol. 4 No. 2 (2025): Juli - Desember (In Progress)
Publisher : Borneo Novelty Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70310/jhim.2025.03021273

Menumbuhkembangkan kesadaran masyarakat serta berperan aktif dan bertanggung jawab dalam pelaksanaan pengolahan pangan, gizi dan kesehatan merupakan langkah utama yang harus dimulai. Secara operasional, ditingkat desa atau kelurahan, upaya untuk meningkatkan kesehatan keluaga dapat melalui ibu-Ibu Pembinaan Kesejahteraan Keluarga (PKK), dimana peran seorang ibu didalam suatu rumah adalah merencanakan dan mengolah sumber makanan untuk kesehatan keluarga sedangkan dalam hal penurunanan angka stunting, dapat melalui oleh kader kader Pos Pelayanan Terpadu (Posyandu). Metode pelatihan pada pelatihan kader dalam pengolahan pangan untuk kesehatan keluarga dan pencegahan stunting digunakan adalah ceramah, diskusi, dan simulasi. Materi tentang olahan pangan akan disampaikan secara ceramah oleh narasumber dan didalam diskusi akan di praktekan secara langsung pembuatan pangan untuk kesehatan keluarga dan pencegahan stunting. Kegiatan Pengabdian ini mendapatkan respon positif dengan dibuktikannya peserta aktif bertanya dan ikut serta praktik. Kegiatan Pengabdian ni diharapkan dapat meningkatkan ketrampilan Ibu PKK dan Kader posyandu dengan praktik di rumah masing masing denga hrapan meingkatnya kesadaran menu keluarga terhadap kesehatan.

Revolusi Pangan Fungsional Kacang Hijau Fermentasi dengan Inokulum Tradisional Ahmad, Nuril; Anita, Anita; Ismawati, Naili; Rudiyanto, M.Adik
Exact Papers in Compilation (EPiC) Vol. 7 No. 3 (2025): Agustus 2025
Publisher : Lembaga Penelitian Pengabdian Masyarakat Universitas KH. A. Wahab Hasbullah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32764/epic.v7i3.1496

Tujuan penelitian ini adalah untuk mengeksplorasi potensi kacang hijau yang difermentasi menggunakan inokulum tradisional sebagai sumber pangan fungsional yang terjangkau dan menyehatkan. Metode penelitian meliputi fermentasi kacang hijau dengan inokulum tradisional yang diperoleh dari [sebutkan sumber inokulum tradisional, contoh: sisa fermentasi sebelumnya, ragi tape], analisis kandungan nutrisi (protein, serat, vitamin, mineral), uji aktivitas antioksidan, serta identifikasi mikroorganisme dominan yang terlibat dalam proses fermentasi. Hasil penelitian menunjukkan bahwa fermentasi kacang hijau dengan inokulum tradisional secara signifikan meningkatkan kadar protein dan serat, serta meningkatkan aktivitas antioksidan dibandingkan dengan kacang hijau mentah. Identifikasi mikroorganisme mengungkapkan keberadaan bakteri asam laktat (BAL) seperti [sebutkan jenis BAL yang teridentifikasi jika ada, contoh: Lactobacillus plantarum] yang berperan penting dalam proses fermentasi dan memberikan efek probiotik. Pembahasan difokuskan pada mekanisme peningkatan nutrisi dan aktivitas antioksidan selama fermentasi, serta potensi aplikasi produk fermentasi kacang hijau sebagai pangan fungsional yang mudah diakses oleh masyarakat luas. Kesimpulan penelitian ini adalah fermentasi kacang hijau menggunakan inokulum tradisional merupakan metode yang efektif untuk menghasilkan pangan fungsional yang lebih murah, lebih sehat, dan berpotensi meningkatkan kesehatan masyarakat.

Co-Authors Anita Anita Eko Sutrisno, Eko Imaduddin, B.E Ismawati, Naili M. Adik Rudiyanto Puri, Wuwuh Asrining Rakhmawati, Ismi Yayuk Rudiyanto, M.Adik Wahyudi, Rakhmad

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