Article Per Year (5 Year)
p-Index From 2021 - 2026
0.23
P-Index
This Author published in this journals
All Journal Jurnal Teknologi Dan Industri Pangan MODELING: Jurnal Program Studi PGMI
Nur Djamilah
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Education Industrial & Manufacturing Engineering Other

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
KARAKTERISASI KIMIA, FISIKOKIMIA DAN ORGANOLEPTIK JAM DAN JELLY JONJOT LABU KUNING (Cucurbita maxima) [Chemical, Physicochemical and Sensory Characterization of Jam and Jelly Made from Pumpkin Strands (Cucurbita maxima)] Umar Santoso; Nur Djamilah; Murdijati Gardjito
Jurnal Teknologi dan Industri Pangan Vol. 17 No. 2 (2006): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (308.725 KB)

Abstract

The objective of this research was to examine the contents of pectin,???carotene and sugars of the pumpkin strands, and to evaluate the effects of sugar addition and pH on the chemical, physical, and sensory characteristics of jam and jelly made from pumpkin strands. The preparation of jam and jelly were conducted with sugar addition of 55%, 60%, and 65% and pH values of 3.0, 3.2, and 3.4. The products were analyzed for moisture, sugar,???carotene, and soluble solid, and were evaluated for firmness and sensory properties.The results showed that the moisture content of jelly was between 26.36 - 35.27% and that of the jam between 39.53 - 45.67%. Beta-carotene of jelly was between 241.79 - 404.42 RE/100g (db) and that of jam was between 235.58 - 487.51 RE/100g (db). The decreasing of pH and increasing of sugar addition tended to increase the content of reducing sugars and soluble solid of the products. Jelly could be made from pumpkin strands by addition of 55% or 60% sugar, and the firmness increased by decreasing of pH value. There were no significance differences between the treatments for color, flavor and overall preference score. The addition of 60% sugar and pH of 3.2 was the best condition for making jam and jelly from pumpkin strands. Key words: Pumpkin strands, jam, jelly.
Reorientasi Manajemen Pendidikan Islam Humanistik dalam Menghadapi Disrupsi Artificial Intelligence Taufik, Mochamad; Al Ghutsni, Moh. Faisol; Habiburrohman, Moh.; Djamilah, Nur
MODELING: Jurnal Program Studi PGMI Vol. 10 No. 1 (2023): Maret
Publisher : Program Studi PGMI Sekolah Tinggi Ilmu Tarbiyah Nahdlatul Ulama Al Hikmah Mojokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69896/modeling.v10i1.3148

Abstract

Perkembangan Artificial Intelligence (AI) telah membawa perubahan besar dalam berbagai aspek kehidupan, termasuk dalam dunia pendidikan Islam. Transformasi digital yang semakin masif menghadirkan tantangan baru bagi manajemen pendidikan Islam, terutama dalam menjaga nilai-nilai humanistik, spiritualitas, dan etika pendidikan. Artikel ini bertujuan untuk menganalisis reorientasi manajemen pendidikan Islam humanistik dalam menghadapi disrupsi Artificial Intelligence. Penelitian ini menggunakan pendekatan kualitatif dengan metode studi kepustakaan melalui analisis berbagai jurnal ilmiah, buku akademik, dan sumber relevan terkait manajemen pendidikan Islam, humanisme pendidikan, dan perkembangan AI. Hasil penelitian menunjukkan bahwa manajemen pendidikan Islam tidak cukup hanya beradaptasi dengan perkembangan teknologi, tetapi juga harus mampu membangun paradigma humanistik yang menempatkan manusia sebagai pusat pendidikan. Reorientasi tersebut diwujudkan melalui penguatan kepemimpinan humanistik, pengembangan kurikulum berbasis nilai, transformasi budaya organisasi pendidikan, dan integrasi etika digital dalam proses pendidikan. Artikel ini menegaskan bahwa Artificial Intelligence seharusnya diposisikan sebagai instrumen pendukung pendidikan, bukan pengganti nilai-nilai kemanusiaan dalam pendidikan Islam.
Co-Authors Al Ghutsni, Moh. Faisol Habiburrohman, Moh. Murdijati Gardjito Taufik, Mochamad Umar Santoso