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All Journal Berkala Perikanan Terubuk Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Journal of Industrial Engineering Management CONSILIA Al Qalam: Jurnal Ilmiah Keagamaan dan Kemasyarakatan Alignment: Journal of Administration and Educational Management JURNAL PANGAN Nizham Journal of Islamic Studies Riayah: Jurnal Sosial dan Keagamaan JURNAL ILMIAH AGRINECA Unri Conference Series: Community Engagement Teknologi dan Industri Pertanian Indonesia Depik Jurnal Ilmu-Ilmu Perairan, Pesisir dan Perikanan Journal of International Multidisciplinary Research Depik Jurnal Ilmu-Ilmu Perairan, Pesisir, dan Perikanan Studi Multidisipliner: Jurnal Kajian Keislaman Shine : Jurnal Bimbingan dan Konseling
Sumarto Sumarto
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Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Social Sciences Other

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Kebijakan Kepala Madrasah Aliyah Dalam Pendidikan Islam Di Darul Huda Oku Warman Warman; Jumira Warlizasusi; Sumarto Sumarto
Al Qalam: Jurnal Ilmiah Keagamaan dan Kemasyarakatan Vol 16, No 4: Al Qalam (Juli 2022)
Publisher : Sekolah Tinggi Ilmu Al-Qur'an (STIQ) Amuntai Kalimantan Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35931/aq.v16i4.1123

Abstract

Adapun tujuan Penelitian ini adalah untuk menjelaskan bagaimana konsep kebijakan kepala madrasah dalam sebuah lembaga pendidikan, khususnya lembaga pendidikan Islam. Metode penelitian yang digunakan adalah metode library research dengan teknik pengumpulan data menggunakan sumber teks tertulis dari buku dan jurnal. Hasil penelitian menunjukkan bahwa kepala madrasah, memiliki  peran  sangat urgen untuk mewujudkan tercapainya tujuan pendidikan. Pemimpin pendidikan sebagai top leader dalam sebuah institusi pendidikan yang dituntut dapat merumuskan dan mengkomunikasikan visi dan misi yang jelas dalam memajukan pendidikan. Peran pemimpin pendidikan menjadi sangat komplek, pemimpin pendidikan menjadi motor penggerak terjadinya proses perubahan dalam institusi pendidikan dengan memberikan kepercayaan dan wewenang kepada seluruh personel institusi pendidikanDalam tulisan ini berhasil ditemukan ,, mendasar yang membedakan antara kepemimpinan secara umum, dengan kepemimpinan dalam pendidikan Islam. Bahwa kepemimpinan umum hanya menitikberatkan pada pertangung jawaban seorang pemimpin terhadap anggota organisasi. Namun lain halnya dalam pendidikan slam, yang memahami bahwa kepemimpinan merupakan tugas kekhalifaan yang menekankan pertangung jawaban tidak hanya kepada anggota yang dipimpinnya, tetapi juga kepada Allah swt sebagai sumber pemberi wewenang kekuasan. Artikel in berkontribusi terhadap kajian tentang peran kepemimpinan serta model kepemimpinan yang baik terhadap kualitas pendidikan dan pembangunan sumber daya manusia yang baik di Indonesia
TUGAS PROFESIONAL KEPALA MADRASAH SEBAGAI SUPERVISOR DALAM MENINGKATKAN MUTU PENDIDIKAN Sumarto Sumarto
Ri'ayah: Jurnal Sosial dan Keagamaan Vol 1 No 02 (2016): Pendidikan Islam dan Dakwah
Publisher : Pascasarjana IAIN Metro

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Abstract

Madrasah is a complex and unique institution. Its complex because Madrasah as organization which has related each other dimension. Madrasah is unique because Madrasah has different character which is in learning process as a place for civilizing of human life. Since that, Madrasah as a organization needs high coordination. Madrasah called success if the head of Madrasah is success. The head of madrasah as supervisor required to monitor, evaluated and guide the whole of Madrasah resources using TEAMWORK principle which have meaning such as Together, Empathy, Asist, Maturity, Willingness, Organization, Respect, and Kindness. Good leadership should have improving the quality of education. Minister of National Education Decision (Mendiknas) Number 162 Year 2003 about Teacher Assignment Guidelines as Principals mention that the head of Madrasah has responsibilities as educator, manager, administrator, supervisor, leader, enterpreneur, and climate creator or can be called as EMASLEC. As a supervisor the head of madrasah help the teacher to solve their difficulties and as the result it can improve their education quality.
Agama dan Budaya Sumarto Sumarto
Ri'ayah: Jurnal Sosial dan Keagamaan Vol 2 No 02 (2017): Agama dan Multikulturalisme
Publisher : Pascasarjana IAIN Metro

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Abstract

Religion and culture in different perspectives and similar perspectives have interpretations that can lead to conflicts / problems. Many religious and cultural cases that occur because of wrong interpretation or just simply follow-up. In this paper will present the understanding of religion and culture in parsialistik and integralistik view that must be instilled in school / madrasah culture. Schools should instill early values of the students, so that they will be able to live up to these key values in real life in society- whatever their profession. School activities, programs, and environments should teach students about key values, so they not only know good bad, but run them in reality and everyday interactions in school. When students are accustomed to the principal behaviors, attitudes, and speeches in school, the main values can be a culture for them, which will not be easily faded by the exposure of negative cultures. Conversely, the main culture will be a valuable capital for the life of students later. Because, noble culture will lead to success and even to happiness.
Mengembangkan Moderasi Pendidikan Islam Melalui Peran Pengelolaan Pondok Pesantren Sumarto Sumarto; Emmi Kholilah Harahap
Ri'ayah: Jurnal Sosial dan Keagamaan Vol 4 No 01 (2019): Moderasi Pendidikan Islam
Publisher : Pascasarjana IAIN Metro

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Abstract

Moderatisme, ummat Islam dipandang sebagai ummatanwasathan, sebagai ummat yang cinta perdamaian dan anti kekerasan.Dengan wajah senyum tersebut, Ummat Islam tampil sebagai ummat yang mengutamakan misi perdamaian, kekerasan dan toleransi.Misi ini ditujukkan ketika Islam disebarkan keseluruh pelosok dunia. Salah satu lembaga pendidikan Islam yang mengembangkan Islam Moderat adalah Pondok Pesantren, Lembaga pendidikan Islam yang banyak berkontribusi untuk kemerdekaan bangsa, kemajuan pendidikan bangsa dan memberikan dakwah untuk keselamatan di dunia dan akhirat. Sehingga sangat jelas bahwa peran pengelolaan pondok pesantren menolak segala bentuk tindakan radikalisme dan ekstrimisme, aksi terror yang merusak sendi-sendi kerukunan dan kedamaian ummat manusia. Dalam tulisan ini, penulis ingin menjelaskan tentang bagaimana peran pondok pesantren dalam kegiatan sehari-hari di pondok pesantren, untuk mengembangkan Islam yang moderat, mulai proses belajar mengajar di kelas, kegiatan ekstra kurikuler dan pengabdian di lingkungan masyarakat sekitar pondok pesantren. Karena pondok pesantren adalah lembaga yang menggaungkan dan mengajak masyarakat dengan Islam yang moderat Islam rahmatallil’alamin
Ilisha elongata) WITH DIFFERENT PACKAGING DURING STORAGE Gesang Nur Ikhlas; Sumarto Sumarto; Dewita Dewita
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol. 9 No. 1 (2022) Edisi 1 Januari s/d Juni 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

ABSTRACTThis study aims to determine the effect of the best packaging on the quality of shredded gizzard (Ilhisa elongate) during storage at room temperature. The research was carried out through the process of making samples, observing during the shelf life, namely chemical content testing and organoleptic testing. The treatment factors are Low Density Polyethylene (LDPE), High Density Polyethylene (HDPE), and Polypropylene (PP) packaging. The oranoleptic data were analyzed by ANOVA. The data that have a very significant effect are tested by the BNJ follow-up test. The results obtained from the 2 test parameters obtained the highest organoleptic (visual) value (8.74); highest organoleptic (scent) (8.74); the highest organoleptic (texture) value (8.70); the highest organoleptic (taste) value (8.86). Therefore, the use of different packaging has a significant effect on the quality of the fermented fish (Ilhisa elongate) during storage at room temperature.    Keywords : floss, ilisha, organoleptic
QUALITY CHARACTERISTICS OF HAKAO DIM SUM SKIN FORTIFIED WITH SEAWEED FLOUR (Eucheuma cottonii) Dian Febi Yolanda; Suparmi Suparmi; Sumarto Sumarto
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol. 9 No. 2 (2022) Edisi 2 Juli s/d Desember 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

ABSTRACT This study aimed to determine the texture characteristics of hakao dim sum wrappers fortified with seaweed flour (Eucheuma cottonii). The research method used was a non-factorial Completely Randomized Design (CRD) with 4 levels of treatment, namely K0 (0% seaweed flour), K1 (60% seaweed flour) K2 (70% seaweed flour) K3 (80% seaweed flour). The test parameters were organoleptic quality analysis of appearance, flavour, taste, and texture. The results showed that dim sum hakao wrappers fortified with 80% seaweed flour (Eucheuma cottonii) (K3) had a significant effect on organoleptic quality characteristics (appearance, flavor, and texture) at the 95% confidence level. The organoleptic quality value of the best treatment was K3 (80% seaweed flour), with organoleptic value of yellowish white appearance (8.15), slightly seaweed flavour (5.45), chewy and pliable texture (7.99), while the taste had sidnificant effect on K0 treatment, namely neutral taste, without seaweed flour (7.51)Keywords: Characteristics, Eucheuma cottonii, hakao dim sum wrappers.
FORTIFICATION OF THE BIANG FISH (Ilisha elongata) ON THE SENSORY QUALITY OF TORN BREAD Ahmad Suni; Sumarto Sumarto; Suparmi Suparmi
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol. 9 No. 2 (2022) Edisi 2 Juli s/d Desember 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

ABSTRACT            The aim of this study was to determine the best quality characteristic of torn bread fortified with I. elongata flour with different concentrations of I. elongata using organoleptic parameters. The material used in this studied I. elongata purchased directly from fishermen in Selat Panjang, Kepulauan Meranti. The design of this studied an experiment with the manufacture of torn bread fortification of I. elongata flour with non-factorial complete random design consisting of 4 treatment level was P0 (0 g of I. elongata flour), P1 (12.5 g of I. elongata flour), P2 (25 g of I. elongata flour) and P3 (37.5 g of I. elongata flour) with sensory analysis included appearance, aroma, taste and texture. Panelists assessment results showed the best concentration was P1 treatment (12.5 g of I. elongata flour) with the appearance quality test results 8.47±0.05ab; the aroma 8.68±0.17b; taste 8.25±0.14bc; and rate of textures 7.91±0.18ab.Keywords: Concentration, fortification, I. elongata, quality, torn bread.
UTILIZATION OF MANGROVE FRUIT (Sonneratia caseolaris ) AS A PRESERVATIVE TILAPIA (Oreochromis niloticus) Laila Umaya; Suparmi Suparmi; Sumarto Sumarto
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol. 9 No. 2 (2022) Edisi 2 Juli s/d Desember 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

ABSTRACTTilapia is a food ingredient that is easily subject to decay and damage (perishable food). This damage can occur biochemically as well as microbiologically. Mangrove fruit (Sonneratia caseolaris) contains antibacterial compounds that can inhibit the growth of microorganisms that cause decay in fishery products. Therefore, this study was conducted to determine the effect of the concentration of mangrove fruit extract on the preservation of tilapia (Oreochromis niloticus). The soaking treatment of mangrove fruit extract used concentrations of 0%, 2%, 3% and 4%. This study used a non-factorial complete randomized design (CRD). The tested parameters were organoleptic including appearance values (eyes, gills, mucus), odor values, incision values, and texture values. The results showed that the most effective treatment for preservation using mangrove fruit extract in tilapia was soaking with a concentration of 4%, having an organoleptic value of eye appearance of 7.67 (convex eyeballs, cornea and clear pupils), gill appearance 7.44 (dark red gills), body surface mucus 7.53 (clear, transparent mucus layer), tilapia smell 7.36 (fresh smell, type specificity), tilapia meat 7.53 (brilliant meat incision), texture value 7.84 (dense, compact and elastic texture). The best treatment can inhibit bacterial growth and maintain the quality of tilapia. Keywords: Mangrove, Organoleptic, Tilapia
CONSUMER ACCEPTANCE OF BIANG FISH (Ilisha elongata) NUGGETS WITH THE ADDITION OF YELLOW PUMPHER (Cucurbita moschata durch) Annisa Amalia; Sumarto Sumarto; Dahlia Dahlia
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol. 9 No. 2 (2022) Edisi 2 Juli s/d Desember 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

                   ABSTRACTBiang fish (Ilisha elongata) is a fish that is rich in nutrition with protein and mineral content because it contains many fine spines with a savory and delicious taste. Biang fish can be used for various food preparations, one of which is to make nuggets which can be combined with pumpkin as a source of fiber and vitamins. The purpose of this study was to determine the best concentration of pumpkin in the processing of biang fish nuggets. The research method used was a non-factorial Completely Randomized Design (CRD) with 4 treatment levels, namely N0 (control), N1 (10% pumpkin), N2 (20% pumpkin), N3 (30% pumpkin). The parameter used in this study was the organoleptic assessment. The results showed that the N1 treatment (10% pumpkin) gave the best results with the fineness test stated that 91.25% (73 people) of the compact were brownish yellow, the texture value on the preference test stated that 93.75% (75 people) with the criteria of chewiness, and the aroma value on the preference test stated that 96.25% (78 people) with the specific smell criteria of pumpkin and sweet then the taste value stated that 92.5% (74 people) with the criteria of savory and sweet.Keywords: Ilisha elongata, Nugget, Yellow Pumpher
THE EFFECT OF ADDITIONAL DURIAN SEED FLOUR (Durio zibethinus Murr) ON CHEMICAL COMPOSITION OF BIANG FISH (Ilisha elongata) NUGGET Agung Saputra; Dahlia Dahlia; Sumarto Sumarto
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol. 9 No. 2 (2022) Edisi 2 Juli s/d Desember 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

ABSTRACTThis study aimed to determine the effect of the addition of durian seed flour on the chemical composition of biang fish (Ilisha elongate) nuggets. The research method used was experimental through processing nuggets of biang fish with the addition of durian seed flour using a non-factorial Completely Randomized Design (CRD) with 4 levels of treatment, namely N0 (0%), N1 (7.5%), N2 (10%), and N3 (12.5%). The results of the study concluded that the best treatment was N3 treatment (Durian seed flour 12.5%) with the following chemical composition values: water content 55.77%, ash content 1.91%, protein content 11.28%, fat content 0 .53%, and carbohydrate content of 15.14%.Keywords: biang fish, nuggets, durian seed flour
Co-Authors AA Sudharmawan, AA Aan Komariah Abdurrahman Afifi Agung Saputra Agus Budiono Agus Budiono Ahmad Suni Alvin Hadi Martha Anggi Mantara Anis Saleh Aulia Hidayati Ayuningtias widia putri Bella Kharisma Beni Azwar Bustari Hasan Catur Wirawan Charles Parningotan Haratua Simanjuntak Choli Astutik Cindy kemala Sari Dahlia Dahlia Dahlia Dahlia Dandi Permai Dani Ginting Deri Wanto Desmelati Desmelati Desti Maharani Dewita Dewita Dian Febi Yolanda Dimas Prasetia Dwi Wendra Eko Hari Purnomo Emmi Kholilah Harahap Fera Yuliana Fitri Yanti Gesang Nur Ikhlas Guswanda Putra Hartini Hartini Hendri Mustari Saputra Hirawati Oemar Irsan Taufik Joshbusst hamido Jumira Warlizasusi Karnila, Rahman Karnila Laila Umaya Leona Arieska Liza Mulya Sari Lukman Asha M Azwar M. Haekal Tiftazani M. Miftakul Amin Mafruhah Mafruhah Marwah Iwada Maulana Malik Ibrahim Mayer Titus Siburian Mery Sukmiwati Mirna Ilza Mirzon Daheri Mohamad Irvan Ibrahim Muhammad Haekal Tiftazani Muhammad Ihsan Mulyadi Idris MURNI YANTO Mushelpi Mushelpi Mutia Tri Damayanti N Ira Sari N. Ira Sari Nefri Nefri Niken Ayu Pramungkas Nita Kristiani Nuzuar Nuzuar Purwiyatno Hariyadi Rara Mona Angraini Ridar Henrik Risky Amalia Roja Saputra Rulinda Rulinda Sahrul Ramadhan Santhy Wisuda Sidauruk Silvia Isma Utari MZ Suparmi Suparmi Suparmi Suparmi T. Ersti Yulika Sari Teguh Supriyadi Thessa Amaria Sari Tika Anggriani Tina Musyofah Tri Atika Sari Tri Pitri Triwandra Yolafitra Tyarani Dehwie Tyarani Dehwie Umi Afriana Usar Naely Usman Jujur Siregar Usman Usman Wahyu Riwanda Warman Warman Yeni Vincensia Lubis Zira Ielvia