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All Journal Jurnal S2 Pendidikan Matematika Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan Al-Mashrafiyah : Jurnal Ekonomi, Keuangan, dan Perbankan Syariah Indonesian Journal of Learning Education and Counseling Jurnal Ilmiah Ecosystem Alauddin Law Development Journal (ALDEV) Educandum Jurnal Ilmiah Pendidikan International Journal of Engagement and Empowerment (IJE2) International Journal of Community Service International Journal of Social Service and Research Bosowa Journal of Education Jurnal Riset Agama JAS (Journal of Animal Science) Jurnal Teknologi Kimia Mineral Jurnal Riset Multidisiplin dan Inovasi Teknologi Jurnal Farmasi Ma Chung: Sains, Teknologi, dan Klinis Komunitas Journal of Social Science and Education Research Alamtana
Raodatul Jannah
Program Studi magister Pendidikan Matematika Pascasarjana UNS
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COOKIES TEPUNG SAGU (METROXYLON SP) DENGAN PENAMBAHAN BUBUR KULIT BUAH NAGA MERAH (HYLOCEREUS POLYRHIZUS) Jannah, Raodatul; Laga, Suriana; Abriana, Andi; Khaerunnisa, Khaerunnisa
JURNAL TEKNOLOGI KIMIA MINERAL Vol 3 No 2 (2024): JURNAL TEKNOLOGI KIMIA MINERAL
Publisher : Politeknik ATI Makassaar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61844/jtkm.v3i2.957

Abstract

Cookies adalah salah satu jenis camilan atau kue kering yang terbuat dari campuran margarin, gula, telur, dan berbahan dasar tepung terigu. Produksi tepung terigu di Indonesia masih minim sehingga masih harus diimpor. Oleh karena itu untuk mengurangi produk impor, maka perlu dilakukan upaya pemanfaatan bahan pangan lokal seperti tepung sagu yang dapat menggantikan peran tepung terigu dalam pembuatan cookies. Sedangkan untuk menambah daya tarik cookies, dapat digunakan kulit buah naga merah sebagai pewarna alami yang memiliki banyak khasiat serta dapat mengurangi limbah pangan di Indonesia. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan bubur kulit buah naga merah terhadap kadar air, kadar abu, serta hasil uji organoleptik seperti warna, aroma, rasa, dan tekstur pada cookies sagu. Perlakuan yang diterapkan dalam penelitian ini ialah penambahan bubur kulit buah naga merah 5%, 10%, 15%, dan 20%. Parameter pengujiannya adalah kadar air, kadar abu, dan uji organoleptik terhadap warna, aroma, rasa dan tekstur cookies sagu. Data dianalisis menggunakan metode Rancangan Acak Lengkap (RAL) dengan tiga kali pengulangan dan uji lanjutan adalah uji beda nyata terkecil (BNT). Hasil penelitian disimpulkan bahwa penambahan bubur kulit buah naga merah berpengaruh nyata terhadap kadar air, warna, aroma, rasa, dan tekstur cookies, tetapi tidak berpengaruh nyata terhadap kadar abu cookies. Perlakuan terbaik diperoleh pada penambahan bubur kulit buah naga merah 20% ditinjau dari kadar abu 0,77%, warna 4,47 (suka), aroma 4,05 (suka), dan rasa 4,48 (suka) cookies sagu.
Pemanfaatan Kulit Buah Naga Hylocereus polyrhizus sebagai Pewarna Alami pada Pembuatan Cookies dari Tepung Sagu Metroxylon sp Jannah, Raodatul; Laga, Suriana; Abriana, Andi; Halik, Abdul; Fatmawati, Fatmawati; Azis, Rosdiana
Jurnal Ilmiah Ecosystem Vol. 24 No. 3 (2024): Ecosystem Vol. 24 No 3, September - Desember Tahun 2024
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35965/eco.v24i3.5404

Abstract

Kue kering adalah penganan yang dibuat dengan telur, gula, margarin, dan tepung terigu. Namun, karena produksi tepung terigu di Indonesia masih rendah, pemanfaatan tepung sagu sebagai alternatif lokal menjadi penting untuk mengurangi impor. Penelitian ini termasuk penelitian eksperimen dengan tujuan mengkaji pengaruh penambahan bubur kulit buah naga merah (5%, 10%, 15%, dan 20%) terhadap kadar air, kadar abu, serta uji organoleptik (warna, rasa, tekstur, dan aroma) pada kue kering sagu. Analisis menggunakan metode Rancangan Acak Lengkap (RAL) dengan tiga kali replikasi, dilengkapi Uji Beda Nyata Terkecil (BNT). Hasil menunjukkan bahwa meskipun kadar abu tidak terpengaruh signifikan, penambahan bubur kulit buah naga merah secara signifikan memengaruhi kadar air, warna, aroma, rasa, dan tekstur. Penambahan 20% bubur kulit buah naga merah memberikan hasil terbaik, menghasilkan kue kering dengan warna, rasa, dan aroma yang lebih menarik serta tekstur yang optimal. Cookies are confectionery made with eggs, sugar, margarine, and wheat flour. However, because wheat flour production in Indonesia is still low, the use of sago flour as a local alternative is important to reduce imports. This study is experimental research with the aim to examines the effect of adding red dragon fruit skin porridge (5%, 10%, 15%, and 20%) on water content, ash content, and organoleptic tests (color, taste, texture, and aroma) in sago cookies. The analysis used the Completely Randomized Design (CRD) method with three replications, equipped with the Least Significant Difference Test (LSD). The results showed that although the ash content was not significantly affected, the addition of red dragon fruit skin porridge significantly affected water content, color, aroma, taste, and texture. The addition of 20% red dragon fruit skin porridge gave the best results, producing cookies with more attractive color, taste, and aroma and optimal texture.
The Impact of Office Relocation on Employee Productivity: A Case Study of Cirebon-Lombok Jannah, Raodatul
Journal of Social Science and Education Research Vol. 1 No. 6 (2024): Journal of Social Science and Education Research
Publisher : Raudhah Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59613/62q4n519

Abstract

This study explores the impact of office relocation on employee productivity, focusing on the case of relocating a company’s office from Cirebon to Lombok. Utilizing a qualitative research approach, this study employs literature review and library research to examine how such relocations influence productivity levels. The research reviews relevant literature on office relocation, employee adaptation, and productivity metrics. It also analyzes the potential challenges and benefits that arise during the transition, including changes in the work environment, employee morale, and adjustment to new cultural and geographical contexts. Key findings suggest that the relocation process can have both positive and negative effects on productivity, depending on factors such as employee support, adaptation programs, and the suitability of the new location. The study highlights the importance of effective communication and strategic planning in minimizing disruptions and fostering a smooth transition. Furthermore, the analysis reveals that well-managed relocation processes can improve job satisfaction and motivation, leading to enhanced productivity. However, without adequate support, relocations may result in reduced morale and performance due to adjustment difficulties. The study provides recommendations for companies considering relocation to ensure that productivity is sustained or even improved throughout the process. The insights gained from this research can assist organizations in making informed decisions about office relocation and developing strategies to support their employees during such transitions.
Pengaruh Metode Pengeringan terhadap Kadar Flavonoid Simplisia Daun Cermai (Phyllanthus acidus L. Skeels) Nisa, Mujiatun; Jannah, Raodatul; Qodri, Udrika Lailatul; Sari, Dewi Ratih Tirto
Jurnal Farmasi Ma Chung: Sains, Teknologi, dan Klinis Komunitas Vol. 1 No. (1) (2023): Jurnal Farmasi Ma Chung: Sains, Teknologi, dan Klinis Komunitas
Publisher : Program Studi Farmasi, Universitas Ma Chung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33479/jfmc.v1i(1).2

Abstract

Tanaman cermai merupakan salah satu herba dalam famili Euphorbiaceae yang diketahui mengandung beragam senyawa bioaktif. Salah satu jenis senyawa bioaktif cermai yaitu flavonoid, yang banyak ditemukan pada daunnya. Pengolahan simplisia daun cermai menjadi penting untuk diperhatikan guna menjaga kandungan senyawa aktifnya. Penelitian ini bertujuan untuk menganalisis pengaruh kadar air dan flavonoid simplisia daun cermai dengan metode pengeringan sinar matahari, kering-angin dan pengeringan dengan oven suhu 40°C. Kadar air simplisia daun cermai dengan metode pengeringan oven menunjukkan kadar air paling rendah, yakni 7,87%. Sebaliknya, pengeringan dengan oven meningkatkan kadar flavonoid dengan kadar 3,32 mg QE/ g. pengeringan dengan teknik kering angin menunjukkan kadar flavonoid paling rendah yakni 2,04 mg QE/ g  dengan kadar air paling tinggi yakni 9,96%. Penelitian ini disimpulkan bahwa pengeringan daun cermai yang optimal yaitu dengan pengeringan oven bersuhu 40°C dengan kadar flavonoid yang tinggi dan kadar air yang masih memenuhi standar simplisia.
Perspektif Siswa terhadap Penggunaan Google Classroom dalam Pembelajaran Bahasa Inggris Rahma, Siti Rahmayana; Wanda, Eka; Auliya, Nur Izzatul; Jannah, Raodatul
Jurnal Riset Multidisiplin dan Inovasi Teknologi Том 3 № 02 (2025): Jurnal Riset Multidisiplin dan Inovasi Teknologi
Publisher : PT. Riset Press International

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59653/jimat.v3i02.1626

Abstract

Along with the rapid advancement of digital technology, the use of media in learning has also undergone a significant transformation. Learning media is no longer just a visual or printed aid, but has developed into an interactive medium that bridges communication between educators and students. Advances in information and communication technology (ICT) also have a positive impact on language learning. Language, which is often referred to as the window to the world, is an important means of understanding and accessing global knowledge. Through the use of ICT, the language learning process becomes more interesting, interactive, effective, and efficient. The technology that is often used is Google Classroom. This study aims to explore students' views on the use of Google Classroom in learning English and identify the benefits and challenges faced by students when using Google Classroom in class XI SMAN 21 Makassar. This study uses a Quantitative method to explore students' views on the use of Google Classroom in English learning and identify the benefits and challenges faced by students when using Google Classroom in class XI SMAN 21 Makassar in 2025. The analysis in this study with Data Reduction, Categorization, Data Interpretation with a sample size of 46 respondents in class XI SMAN 21 Makassar. The data collection technique in this study used quaster random sampling in all classes XI SMAN 21 Makassar with a minimum of 6-10 respondents from various classes with data collection using a survey. The results of the study showed that there were 42 (0.92%) students with a positive view of the use of Google Classroom in Class XI SMAN 21 Makassar in 2025 and there were 4 (0.08%) students with a positive view of the use of Google Classroom in Class XI SMAN 21 Makassar in 2025, the benefits of using Google Classroom in the learning process, the majority answered More flexible access to materials and ease of collecting writing assignments were each chosen by 16 respondents (34%) in class XI SMAN 21 Makassar in 2025, the obstacles experienced by 46 respondents in using Google Classroom as a learning medium, the data above As many as 21 respondents (46%) stated that they did not experience any interference, which shows that most students feel comfortable and do not face significant obstacles in learning using Google Classroom in class XI SMAN 21 Makassar in 2025, As many as 19 respondents (41%) want more variety of materials in class XI SMAN 21 Makassar in 2025. 2025.
Hadis tentang Politik Jannah, Raodatul
Jurnal Riset Agama Vol. 1 No. 1 (2021): April
Publisher : Fakultas Ushuluddin UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/jra.v1i1.14343

Abstract

The purpose of this study is to discuss the explanation of hadith about politics. This research method is a qualitative type through literature study by applying content analysis. The discussion of this research includes how the general view of political hadith, how the basic concept of leadership in the perspective of hadith, and how the law of women's political leadership. This study concludes that political rights are not only addressed to men, according to some scholars, women have political rights. However, there are some other scholars who forbid women to participate in politics. Whoever the person, whether male or female, if they have entered the political realm, must pay attention to ethics as befits a good politician, who follows what has been taught by the Prophet Muhammad. This research is expected to have benefits for enriching the treasures of Islamic knowledge.
Kualitas Fisik dan Kimia Ampas Sagu Melalui Pengolahan Amoniasi dan Biofermentasi Menggunakan Mikroorganisme Lokal Tatra, Afsitin Joan; Salido, Wa Laili; Husnaeni, Husnaeni; Jannah, Raodatul; Salam, La Ode Muhammad Aswad
JAS Vol. 10 No. 2 (2025): Journal of Animal Science (JAS) - April 2025
Publisher : Program Studi Peternakan, Fakultas Pertanian, Sains dan Kesehatan, Universitas Timor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32938/ja.v10i2.9132

Abstract

Ampas sagu memiliki potensi yang dapat digunakan sebagai alternatif pakan karena kandungan bahan organik yang tinggi. Namun, rendahnya kandungan protein dan tingginya serat kasar membatasi pemanfaatannya sehingga dilakukan pengolahan kombinasi amoniasi biofermentasi dengan mikroorganisme lokal (MOL) yang bertujuan untuk meningkatkan kualitas ampas sagu secara fisik dan kimia. Penelitian menggunakan rancangan acak lengkap (RAL) dengan 4 perlakuan dan 4 ulangan dengan kombinasi penambahan urea dan mikroorganisme lokal dari isi rumen dengan P0: ampas sagu + 5% urea, P1: P0 + 3% MOL, P2: P0 + 4% MOL dan P3: P0 + 5% MOL. Ampas sagu diperoleh dari Desa Simbune, Kabupaten Kolaka Timur. Hasil dari penelitian ini menunjukkan penambahan amoniasi dan MOL sebanyak 3% mampu mempertahankan kualitas fisik ampas sagu dan meningkatkan kualitas kimia dengan menurunkan serat kasar.
Edukasi Kesehatan Kulit dan Pelatihan Pembuatan Sabun Herbal Pada Santri Azkiyah, Siti Zamilatul; Laily, Siti; Jannah, Raodatul; Pranoto, M. Eko; Afza, Hadfina; Sari, Dewi Ratih Tirto
Alamtana: Jurnal Pengabdian Masyarakat UNW Mataram Vol 5 No 1 (2024): Edisi Mei 2024
Publisher : LPPM UNIVERSITAS NAHDLATUL WATHAN MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51673/jaltn.v5i1.1732

Abstract

Penyakit kulit merupakan salah satu penyakit yang banyak terjadi pada santri. Factor penyebab penyakit kulit diantaranya kebersihan diri dan lingkungan. Kegiatan pengabdian kepada masyarakat ini bertujuan untuk mengedukasi dan memberikan pelatihan pembuatan sabun herbal untuk penyakit kulit pada santri. Kegiatan dilaksanakan dengan dua tahap, sosialisasi dalam bentuk penyuluhan dan pelatihan pembuatan sabun herbal. Evaluasi keberhasilan kegiatan dilakukan melalui evaluasi dengan pre-tes dan pos tes yang meliputi pengetahuan pentingnya kebersihan diri dan lingkungan serta pengetahuan tentang herbal untuk penyakit kulit. Hasil kegiatan menunjukkan adanya peningkatan pengetahuan kebersihan diri, perawatan kulit bebas penyakit dan bahan herbal untuk pengobatan penyakit kulit hingga 100%. Kegiatan pelatihan meningkatkan keterampilan peserta dalam membuat dan mengetahui tata cara pembuatan sabun herbal. Kegiatan ini disimpulkan bahwa kegiatan penyuluhan dan pelatihan pada santri meningkatkan pengetahuan dan keterampilan dalam pembuatan sabunherbal untuk penyakit kulit.
Co-Authors AA Sudharmawan, AA Abdul Halik Abdul Rahim Abdul Saman Afsitin Joan Tatra Afza, Hadfina Andi Abriana, Andi Auliya, Nur Izzatul Azis, Rosdiana Budiyono Budiyono Burhan Burhan Darmawati Darmawati Della Fadhilatunisa Elfa Syariati, Namla Fatmawati Fatmawati Handayani, Fitrianti Helviani, Helviani Husnaeni Husnaeni Irsan Rahman, Irsan Jismulatif, Jismulatif Khaerunnisa Khaerunnisa, Khaerunnisa La Ode Muhammad Aswad Salam Laily, Siti Lince Bulutoding Majid , Syahriah Muharram, Susilawati Nekstriani, Nekstriani Nisa, Mujiatun Nur Rahmah Sari Pababbari, Bariek Ramdhani Pranoto, M. Eko Purbaningsih, Yuli Radjab, Syamsuddin Rahma, Siti Rahmayana Rahmah Sari, Nur Riska Rahayu Safriyanti, Maria Sari, Dewi Ratih Tirto Siti Zamilatul Azkiyah Sri Subanti Suriana Laga Udrika Lailatul Qodri Umar, Nur Fadhilah Wa Laili Salido Wanda, Eka