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All Journal Buletin Iptek Tanaman Pangan Jurnal Ilmu Ternak Veteriner Jurnal Manajemen STIE Muhammadiyah Palopo Al-Madrasah: Jurnal Ilmiah Pendidikan Madrasah Ibtidaiyah Journal Research and Multidisciplinary (JRM) PeTeKa JURNAL PENDIDIKAN TAMBUSAI Islamika: Jurnal Keislaman dan Ilmu Pendidikan JIIP (Jurnal Ilmiah Ilmu Pendidikan) Jurnal Tarbiyatuna : Kajian Pendidikan Islam Lowland Technology International Jurnal Ilmiah MEA (Manajemen, Ekonomi, dan Akuntansi) Jurnal Ilmiah Pangan Halal Jurnal Bioteknologi & Biosains Indonesia (JBBI) Jurnal Bioteknologi & Biosains Indonesia
Syahrir Akil
Universitas Djuanda
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Mathematics Social Sciences Transportation Veterinary Other

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IMPLEMENTASI METODE WAFA DALAM MENINGKATKAN HASIL BELAJAR TAHSIN DAN TAHFIDZ Nurkhalizah, Ervin; Akil, Akil; Susanto, Agus
Tarbiyatuna Kajian Pendidikan Islam Vol 8 No 2 (2024): (September 2024)
Publisher : LPPM Institut Agama Islam Ibrahimy Genteng Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69552/tarbiyatuna.v8i2.2473

Abstract

The aim of this research is to find out how the Wafa Method is used to teach Tahsin and Tahfidz Al-Qur'an at SMPIT Harapan Umat Karawang. Another aim of this research is to find out how well the results of learning to read the Koran using tajwid rules are. This research uses a qualitative approach, which allows further explanation of the problem to be studied naturally. Researchers considered the idea of the Wafa method, which seeks to help students read the Qur'an. To collect and obtain data, researchers use methods such as observation, interviews, and documentation. Qualitative-descriptive analysis is used to process data. This data comes from documentation, interviews and observations carried out by researchers both before and after the implementation of the learning. According to the results of data analysis, research using the Wafa Method in Improving Tahsin and Tahfidz Learning Outcomes at SMPIT Harapan Umat Karawang really requires careful and systematic planning, implementation and supervision/evaluation. The Wafa method has proven effective in improving tahsin and tahfidz learning outcomes at SMPIT Harapan Umat Karawang. This can be seen from student achievement, ability to read and write the Al-Qur'an, memorize the Al-Qur'an, as well as motivation, student interest in the Al-Qur'an and the achievement of tahsin tahfidz learning results can be seen from the students' grades and tasnif results. at SMPIT Harapan Umat Karawang.
IDENTIFIKASI TITIK KRITIS KEHALALAN GELATIN Sri Endang; Aji Jumiono; Syahrir Akil
Jurnal Ilmiah Pangan Halal Vol. 2 No. 1 (2020): JURNAL ILMIAH PANGAN HALAL
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Gelatin is a substance obtained from partial hydrolysis of collagen from skin, white connective tissue and animal bones. The halal status of gelatin is certainly determined by the type of gelatin source, if it is made of halal animal skin or bones such as cow, buffalo, goat, sheep, then the halal status of gelatin is influenced by the method of slaughtering the animal. If the slaughter is in accordance with the provisions of Islamic law, the source of the skin and bones used is halal. However, if it comes from skin or bones or mixed with pork, then the status is haram. If the source of the ingredients for making gelatin uses skin, fins and fish bones, this gelatin source is a halal material. To show the halal status of gelatin, a document in the form of a halal certificate is required. Gelatin, which in the numbering of food additives has the code E441, can be used for various purposes in processed food products such as hydrocolloids, capsule-making materials, fruit juice concentrating and purification, materials for making Marsmallow products and others. Gelatin can also be used as a filler, coating to coat the outside of a product that is unstable, resulting in peptone being used as a medium for growing microorganisms, and can also be used as an auxiliary material for the manufacture of ion-exchange resins. Another byproduct of the gelatin industry from bone is di-tricalsium phosphate.
Trend Konsumsi Produk Halal Pada Generasi Z Di Era Revolusi Industri 4.0 Ropikoh, Siti; Mardiah, Mardiah; Akil, Syahrir
Jurnal Ilmiah Pangan Halal Vol. 3 No. 2 (2021): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v3i2.9705

Abstract

Perkembangan revolusi industri 4.0 dapat mempengaruhi tren konsumsi produk pangan untuk Generasi Y dan Z dalam memahami seberapa penting mengkomsumsi produk halal. Bagaimana Generasi Y dan Z membedakan produk halal dan menyikapi isu sosial terkini terkait tren konsumsi produk halal. Metode penelitian yang digunakan adalah metode penelitian kualitatif. Responden yang diambil secara acak mewakilkan dari berbagai umur dari kalangan Generasi Y dan Z (umur 19-28 tahun) sebanyak 10 orang. Data penelitian dikumpulkan secara kuantitatif sehingga didapatkan hasil perbandingan dari total jumlah responden. Teknik pengumpulan data melalui interview dan analisis data yang digunakan adalah analisa kualitatif. Generasi Y dan Z memahami pentingnya mengkonsumsi produk halal, namun tidak semua generasi memahami definisi produk halal yang sebenarnya jika ditinjau dari fisik (kemasan atau kondisi produk). Generasi Y dan Z terpengaruh terhadap isu sosial terkini terkait tren konsumsi produk pangan sehingga mempengarui daya konsumsi. Aktivitas juga mempengaruhi awareness terhadap produk halal. Generasi Y dan Z sudah memahami bagaimana pentingnya mengkonsumsi produk halal untuk diri sendiri dan syariat agama, namun belum sepenuhnya memahami makna produk halal yang sebenarnya jika ditinjau secara fisik pada kemasan atau produk pangan.
Proses Pengolahan Telur Beku Lestari, Tiara Amanda; Jumiono, Aji; Fanani, Muhammad Zainal; Akil, Syahrir
Jurnal Ilmiah Pangan Halal Vol. 4 No. 1 (2022): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v4i1.9829

Abstract

Telur adalah salah satu sumber protein hewani yang sangat digemari oleh masyarakat karena rasanya lezat dan harganya yang murah sehingga konsumsi telur di Indonesia meningkat setiap tahunnya. Keunggulan nutrisi pada telur menyebabkan telur sangat disukai mikroorganisme sehingga menjadikan telur mudah rusak, sebab itu perlu dilakukan proses pengawetan telur untuk memperpanjang masa simpan salah satunya yaitu pembuatan telur beku. Penulisan artikel ini dilakukan secara deskriptif dengan menggunakan metode review literature atau penelusuran pustaka. Telur beku dapat memiliki masa simpan enam bulan sampai satu tahun. Proses pembuatan telur beku diawali dengan proses candling, pencucian, pemisahan kuning dan putih telur, pasteurisasi, dan penyimpanan pada suhu dingin.
Potensi Pengolahan Salami (Sosis Fermentasi) Daging Kambing Hakim, Arief Rahman; Haris, Helmi; Akil, Syahrir
Jurnal Ilmiah Pangan Halal Vol. 5 No. 1 (2023): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v5i1.10002

Abstract

Goats are ruminants that can take advantage of low-quality forage for basic needs and production. Goat can be used as an alternative to consuming processed beef products. One of the processed beef products is salami. Salami is one of the processed meats made from a mixture of meat and fat that is made through a fermentation process. The process of processing salami involves fermentation. This fermentation uses a starter made from lactic acid bacteria. The bacteria usually used in making salami are lactic acid bacteria, namely Lactobacillus bulgaricus, Streptococcus thermophilus, and Lactobacillus acidophilus. Salami usually uses a mixture of pork and beef as a base, but it is possible to make it from other livestock meat, for example, Goats. Salami from pork is not allowed for Islamic consumers because it is forbidden according to Islamic religion, while salami from beef has a costly price compared to the price of goat meat.
Analisis Keamanan Pangan Segar Asal Tumbuhan (PSAT) Komoditas Beras Di Kabupaten Sukabumi Widjayanti, Widjayanti; Akil, Syahrir; Jumiono, Aji; Widowati, Sri
Jurnal Ilmiah Pangan Halal Vol. 7 No. 1 (2025): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v7i1.17049

Abstract

This research aims to evaluate the safety level of rice in Sukabumi Regency in terms of heavy metal content and how to eliminate or minimize contamination until it’s safe to consume in accordance with Minister of Agriculture Regulation No. 53 of 2018 concerning the safety and quality of fresh food of plant origin. The research results showed that rice was safe from heavy metal contamination (cadmium, lead and arsenic), where cadmium was 0.05 – 0.13 mg/kg, arsenic was 0.13 mg/kg and lead was not detected. The maximum contamination limit (BMC) for cadmium is 0.4 mg/kg, lead is 0.2 mg/kg and arsenic is 0.3 mg/kg). So the heavy metal content is still below the maximum pollution limit (BMC). The washing stage can minimize the heavy metal content in rice, where washing rice once can remove the cadmium content from 0.07 mg/kg to undetectable. Cooking process can reduce the heavy metal content in rice. Washing once quite effective in removing heavy metals and cooking using rice cooker is more effective in maintaining the nutritional composition of rice compared to using steamer. The preparation of HACPP for rice production shows that the CCP is the process stages of receiving raw materials, fumigation and packaging.
Karakteristik Gelatin dari Cangkang Kerang Hijau (Perna viridis) sebagai Alternatif Gelatin Halal Hakim, Arief Rahman; Jumiono, Aji; Akil, Syahrir
Jurnal Ilmiah Pangan Halal Vol. 7 No. 1 (2025): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v7i1.18244

Abstract

The waste of green mussel shells has potential as an alternative source of halal gelatin; however, the efficiency of production and the physicochemical characteristics of the resulting gelatin remain underexplored. This study aims to examine the production process, characteristics, and quality of gelatin extracted from green mussel shells using acetic acid (0.75 M) over 3, 4, and 5 days. The study analyzed yield, moisture content, ash content, gel strength, and the physical characteristics of gelatin. The results indicate that a 4-day extraction duration produced an optimal yield of 1.57%, with low moisture and ash content and a gel strength of 340 gForce. All parameters met SNI standards, confirming the suitability of this gelatin for food, cosmetic, and pharmaceutical applications. These findings suggest that green mussel shells can be sustainably utilized to produce high-quality halal gelatin. The study implies opportunities for diversifying halal gelatin sources while supporting environmentally friendly waste management. Future research is encouraged to optimize the production process, expand product applications, and evaluate the environmental impacts of utilizing this waste.
EFFECTS OF ZINC SUPPLEMENTATION ON REPRODUCTIVE PERFORMANCE IN CATTLE: A REVIEW Akil, Syahrir; Damayanti, Erni; Samsudewa, Daud; Hapila, Ashariah; Iskandar, Hikmayani
Jurnal Bioteknologi & Biosains Indonesia (JBBI) Vol. 12 No. 1 (2025)
Publisher : BRIN - Badan Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55981/jbbi.2025.11335

Abstract

Zinc is a vital micronutrient involved in various reproductive processes in cattle. This review aims to evaluate the effects of zinc supplementation on cattle reproductive performance by analyzing research articles sourced from Scopus and PubMed databases. Findings indicate that zinc supplementation, provided in either organic or inorganic forms, positively influences reproductive parameters. In bulls, zinc enhances sperm motility, viability, and ejaculate volume. In female cattle, supplementation modulates endocrine hormone levels during both pre-calving and post-calving periods. Moreover, appropriate zinc dosages and supplementation durations contribute to improved reproductive efficiency in cows. These results support the conclusion that zinc supplementation is effective in enhancing reproductive performance in cattle.
EFFECTS OF ZINC SUPPLEMENTATION ON REPRODUCTIVE PERFORMANCE IN CATTLE: A REVIEW Akil, Syahrir; Damayanti, Erni; Samsudewa, Daud; Hapila, Ashariah; Iskandar, Hikmayani
Jurnal Bioteknologi & Biosains Indonesia (JBBI) Vol. 12 No. 1 (2025)
Publisher : BRIN - Badan Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55981/jbbi.2025.11335

Abstract

Zinc is a vital micronutrient involved in various reproductive processes in cattle. This review aims to evaluate the effects of zinc supplementation on cattle reproductive performance by analyzing research articles sourced from Scopus and PubMed databases. Findings indicate that zinc supplementation, provided in either organic or inorganic forms, positively influences reproductive parameters. In bulls, zinc enhances sperm motility, viability, and ejaculate volume. In female cattle, supplementation modulates endocrine hormone levels during both pre-calving and post-calving periods. Moreover, appropriate zinc dosages and supplementation durations contribute to improved reproductive efficiency in cows. These results support the conclusion that zinc supplementation is effective in enhancing reproductive performance in cattle.
Co-Authors Abdul Kosim, Abdul Achmad Junaedi Sitika Arief Rahman Hakim C Hanny Wijaya Cahyaningrum, Arista Cucun Cunayah Damayanti, Erni Damayanti, Karlina Darussalam Syamsuddin Daud Samsudewa Desianto Budi Utomo Fanani, Muhammad Zainal Hapila, Ashariah Helmi Haris Hinggil Permana I Komang Gede Wiryawan Ida Ayu Putu Sri Widnyani Indradewa, Rhian Iskandar, Hikmayani Jaenal Abidin Jaenal Abidin Jumawan Jasman Kejora, Muhamad Taufik Bintang Lamba Sultan Moh Sabri N. N. Andayani Nurhabibah Sabila Putri Nurkhalizah, Ervin Nurlaeli, Acep Ropikoh, Siti Safitri, Laila Nur Salju Sanuddin Saputra, Billy Adam Kusuma Adam Sarah Sarah Siti Aisyah Soenartiningsih Soenartiningsih Sri Endang Sri Widowati Taufik BK Tiara Amanda Lestari Ulum, Muhamad Bahrul W. W. Osman Widjayanti, Widjayanti Wiranda Gentini Piliang Zaenal Arifin