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EPISTEMOLOGI FILSAFAT ISLAM DAN MASALAH KEMUNDURAN PERADABAN ISLAM Rusyd, Ibnu
JURNAL AL-AQIDAH Vol 13, No 2 (2021)
Publisher : Universitas Islam Negeri Imam Bonjol Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15548/ja.v13i2.3192

Reading Islamic history and civilization and contemporary conditions affected by irrational religious narratives, the decline of Muslim society, conflicts, and violence prove that the decline and backwardness of civilization are still continuing in Islamic world. Various formula are offered to revive Islamic civilization. However, instead of compiling a formula with a strong scientific foundation, the response has been increasingly ideological and political from time to time. At the same time, unfortunately, the Muslim community used heretics and prohibitions to purge Islam’s only scientific and rational heritage, philosophy, from the stage of civilization. Through an interdisciplinary approach and critical discourse analysis methods utilizing empirical and literature to reveal the urgency of philosophy as an important tradition related to advance quality of civilization, this research findings important results are; First, Islamic philosophy deals with the creation of scientific and humanist culture which becomes basis progress of civilization. Second, after forbidden by Sunni orthodox which made political alliences with rulers, Islamic philosophy lost its influence, and gradually Islamic civilization declined. Third, decline that continue to this day is the result of the position of Islamic philosophy which has not been sufficiently revitalized in Muslim societies.

Efektivitas Ekstrak Daging dan Biji Buah Kurma Ajwa (Phoenix dactylifera L.) terhadap Pertumbuhan Mikroorganisme dalam Rongga Mulut Amiruddin, Maqhfirah; Rusyd, Ibnu
e-GiGi Vol. 13 No. 1 (2025): e-GiGi
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35790/eg.v13i1.55963

Abstract: Ajwa dates (Phoenix dactylifera L.) are widely developed as medicine in Indonesia. Moreover, they are known as healthy food for a long time due to their beneficial ingredients. Some studies stated that Ajwa dates had strong antimicrobial effects. The use of Ajwa dates begins to be developed in the field of dentistry because they contain flavonoid compounds that provide antibacterial effects. This study aimed to evaluate the effectiveness of flesh and seed extract of kurma Ajwa. This was a systematic review study using databases of Google Scholar and Pubmed. The results obtained 14 articles out of 257 that fulfilled the inclusion criteria. Kurma fruit contained phytochemical substances such as flavonoid that had antibacterial, antifungal, anti-inflammatory, and anti-oxidant effects. Flavonoid had antifungal and antibacterial effects on Candida albicans and Streptococcus mutans. Extract of kurma Ajwa seeds 3.25% and kurma fruit flesh 12.5% could strongly inhibit the growth of Streptococcus mutans. Moreover, the seed and flesh extract of kurma Ajwa 3.25% could inhibit the growth of Candida albicans. In conclusion, kurma Ajwa fruit (Phoenix dactylifera L.) has antibacterial, antifungal, anti-inflammation, and anti-oxidant effects that are very beneficial for oral health. Keywords: Ajwa dates (Phoenix dactylifera L.); microorganisms of the oral cavity Abstrak: Kurma Ajwa (Phoenix dactylifera L.) merupakan tanaman yang banyak dikembangkan sebagai pengobatan di Indonesia dan telah dikenal sebagai makanan sehat sejak lama karena kaya dengan kandungan yang bermanfaat. Kurma Ajwa mulai dikembangkan dalam bidang kedokteran gigi karena kandungan senyawa flavanoid yang memberi efek antibakteri. Penelitian ini bertujuan untuk mengetahui efektivitas ekstrak daging dan biji buah kurma Ajwa (Phoenix Dactylifera L.) terhadap pertumbuhan mikroorganisme dalam rongga mulut dalam bentuk suatu systematic review. Penelusuran artikel menggunakan database Google scholar dan Pubmed. Hasil penelitian mendapatkan 14 artikel yang sesuai dengan kriteria dari 257 hasil pencarian artikel. Buah kurma memiliki kandungan zat-zat fitokimia seperti flavonoid yang mempunyai efek antibakteri, antifungal, anti inflamasi dan antioksidan. Kandungan senyawa flavonoid memiliki efek antifungal/antibakteri terhadap Candida albicans dan Streptococcus mutans. Ekstrak biji kurma Ajwa 3,25% dan daging kurma Ajwa 12,5% dapat menghambat secara kuat pertumbuhan Streptococcus mutans sedangkan ekstrak biji dan daging kurma Ajwa 3,25% dapat menghambat pertumbuhan Candida albicans. Simpulan penelitian ini ialah buah kurma Ajwa (Phoenix dactylifera L.) memiliki efek antibakteri, antijamur, anti inlamasi, dan antioksidan yang bermanfaat bagi kesehatan rongga mulut. Kata kunci: kurma Ajwa (Phoenix dactylifera L.); mikroorganisme rongga mulut

ANALISIS KECACATAN PRODUK PADA PRODUKSI BATU BATA MERAH DENGAN METODE PLAN, DO, CHECK, ACT PADA DR GROUP MAJENANG Rusyd, Ibnu
Jurnal TRINISTIK: Jurnal Teknik Industri, Bisnis Digital, dan Teknik Logistik Vol 1 No 2 (2022): September 2022
Publisher : nter of Execellence (COE) ICT Infrastructure, Smart Manufacture and Digital Supply Chain

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20895/trinistik.v1i2.668

DR Group Majenang is an MSME engaged in printing production. One of the products produced is red brick. In January 2022, DR Majenang Group can produce 15,500 red bricks but 840 red bricks fail or are considered defective. There are 2 (two) types of products that occur in red bricks, namely slow drying and brudul. Slow drying defects in January 2022 reached 445 pieces (53%), while the delivery of fruit was 395 pieces (47%). For this purpose, this research was conducted with the aim of knowing the causes of rejection of red brick products and proposed improvements using the PDCA (Plan, Do, Check, Action) method and the tools used are: Pareto diagrams, Fishbone diagrams, p-charts. The result of the research is the cause of the occurrence, namely the soil material that is not in accordance with the standard for the completion of the purchase of soil material with the quality of the soil which is dark red in color and when clenched by hand it clumps. The soil that is said to be not good is soil that is a bit dark black and if it is clenched it will not clump. The absence of supervision is the supervisor of every production process taking place and the use of a 6:2,5 measure. Six (6) for soil and two and a half (2.5) for water with a cast bucket measuring 31x26 cm, but the employee was negligent and gave a dose of 3 buckets or even more.

Pengaruh Perendaman Tablet Effervescent Ekstrak Biji Kurma Ajwa (Phoenix Dactylifera L.) terhadap Kekasaran Permukaan Plat Resin Akrilik Polimerisasi Panas Amiruddin, Maqhfirah; Pertiwisari, Amanah; Chotimah, Chusnul; Putra, Alhady; Rusyd, Ibnu
e-GiGi Vol. 13 No. 2 (2025): e-GiGi
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35790/eg.v13i2.59806

Abstract: The commonly used base material of dentures is poly/methyl methacrylate acrylic resin with hot polymerization. Chemical cleaning methods on dentures are more effective than mechanical methods. Denture cleaners with tablet preparations from chemicals, in addition to having advantages, also have disadvantages, namely reducing the roughness of the surface of acrylic resin. This study used natural ingredients, namely Ajwa date seed extract (Phoenix dactylifera L.) as a denture cleaning agent in effervescent tablet preparations. Changes in acrylic resin plates are important for further observation because they are related to porosity which can be a place for food waste to accumulate and develop into plaque so that microorganisms are easy to develop. This study aimed to obtain the difference in the surface roughness value of acrylic resin plate before and after treatment. This was an experimental laboratory study with a pre and posttest design only control group design. There were four groups of Ajwa date seed extract tablets with concentrations of 1.6%, 3.25%, 6.5%, and 13%, alkaline peroxide tablet as the positive control, and aquadest as the negative control. The test results obtained a value of p=0.071 (>0.05), which showed that there was no significant difference before and after treatment in the group in various extract concentrations. In conclusion, there was no significant difference before and after soaking with effervescent tablets of Ajwa date seed extract in various concentrations, however, there was a significant difference in the positive control group. Keywords: effervescent tablets; Ajwa date seeds; surface roughness; acrylic resin plate Abstrak: Bahan dasar gigi tiruan yang umum digunakan ialah resin akrilik poli/metil metakrilat dengan polimerisasi panas. Metode pembersihan secara kimiawi pada gigi tiruan lebih efektif dibandingkan metode mekanis. Pembersih gigi tiruan dengan sediaan tablet dari bahan kimia, selain memiliki keuntungan juga memiliki kelemahan yaitu menurunkan kekasaran permukaan resin akrilik. Penelitian ini memanfaatkan bahan alam yaitu ekstrak biji kurma ajwa (Phoenix dactylifera L.) sebagai bahan pembersih gigi tiruan dalam sediaan tablet effervescent. Perubahan pada plat resin akrilik menjadi penting untuk dilakukan pengamatan lebih lanjut terkait dengan porositas yang dapat menjadi tempat penumpukan sisa makan dan berkembang menjadi plak sehingga mikroorganisme mudah untuk berkembang. Penelitian ini bertujuan untuk megetahui perbedaan nilai kekasaran permukaan resin akrilik sebelum dan sesudah perlakuan. Jenis eksperimental laboratorium dengan desain pre and posttest only control group design. Terdapat empat kelompok tablet ekstrak biji kurma Ajwa dengan konsentrasi 1,6%, 3,25%, 6,5%, dan 13%. Kontrol positif menggunakan tablet alkalin peroksida dan kontrol negatif akuades. Hasil uji mendapatkan nilai p>0,05, yang menunjukkan tidak terdapat perbedaan bermakna sebelum dan setelah perlakuan pada kelompok berbagai konsentrasi ekstrak. Simpulan penelitian ini ialah tidak terdapat perbedaan bermakna pada kekasaran permukaan plat resin sebelum dan setelah perendaman dengan tablet effervescent ekstrak biji kurma Ajwa dalam berbagai konsentrasi ekstrak, namun terdapat perbedaan bermakna pada kelompok kontrol positif Kata kunci: tablet effervescent; biji kurma ajwa; kekasaran permukaan; plat resin akrilik

ANALISIS KECACATAN PRODUK PADA PRODUKSI BATU BATA MERAH DENGAN METODE PLAN, DO, CHECK, ACT PADA DR GROUP MAJENANG rusyd, ibnu; Y. Anton Nugroho
Jurnal Ilmiah Teknik Mesin, Elektro dan Komputer Vol. 2 No. 2 (2022): Juli: Jurnal Ilmiah Teknik Mesin, Elektro dan Komputer
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51903/juritek.v2i2.402

DR Group Majenang is an MSME engaged in printing production. One of the products produced is red brick. In January 2022, DR Majenang Group can produce 15,500 red bricks but 840 red bricks fail or are considered defective. There are 2 (two) types of products that occur in red bricks, namely slow drying and brudul. Slow drying defects in January 2022 reached 445 pieces (53%), while the delivery of fruit was 395 pieces (47%). For this purpose, this research was conducted with the aim of knowing the causes of rejection of red brick products and proposed improvements using the PDCA (Plan, Do, Check, Action) method and the tools used are: Pareto diagrams, Fishbone diagrams, p-charts. The result of the research is the cause of the occurrence, namely the soil material that is not in accordance with the standard for the completion of the purchase of soil material with the quality of the soil which is dark red in color and when clenched by hand it clumps. The soil that is said to be not good is soil that is a bit dark black and if it is clenched it will not clump. The absence of supervision is the supervisor of every production process taking place and the use of a 6:2,5 measure. Six (6) for soil and two and a half (2.5) for water with a cast bucket measuring 31x26 cm, but the employee was negligent and gave a dose of 3 buckets or even more. Keywords: PDCA, Quality, Product Defect

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