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The Concept of Thayyib in A Review of the Quran and Science: Consumer Selection Over Quality Food Syarifah, Umaiyatus; Holil, Kholifah; Resmisari, Ruri Siti; Rahmah, Azizatur; Griana, Tias Pramesti
AL QUDS : Jurnal Studi Alquran dan Hadis Vol. 8 No. 1 (2024)
Publisher : Institut Agama Islam Negeri (IAIN) Curup

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29240/alquds.v8i1.7841

Consumer selection of quality food ingredients is an important part in determining the thayyib of food. This is not without reason considering that only quality food with the right quantity can support health. Therefore we need food that is safe for consumption, therefore choosing the right food is the focus that must be considered. Islam regulates this both normatively and operationally. This paper tries to review the thayyib narrations explained in the Koran which are then related to science. The method used in this study is thematic interpretation using a scientific approach. The results of the study show that the word thayyib does not only mean good and useful but is also selective in choosing the right food, whether it is to be consumed in the form of food that has been served or in the form of food ingredients.

Inventarisasi Tumbuhan Berpotensi Refugia di Kebun Raya Purwodadi, Kabupaten Pasuruan Sholihah, Laili Zakiyyatus; Resmisari, Ruri Siti; Irawanto, Rony
Prosiding Sains Nasional dan Teknologi Vol 14, No 1 (2024): PROSIDING SEMINAR NASIONAL SAINS DAN TEKNOLOGI 2024
Publisher : Fakultas Teknik Universitas Wahid Hasyim

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36499/psnst.v14i1.11964

Penelitian ini bertujuan untuk menginventarisasi tumbuhan berpotensi refugia di Kebun Raya Purwodadi, Pasuruan, Jawa Timur. Tumbuhan refugia berperan penting dalam mendukung keseimbangan ekosistem, terutama sebagai habitat musuh alami hama, serta menyediakan sumber makanan dan tempat berlindung bagi serangga penyerbuk. Metode penelitian ini bersifat non-eksperimental dengan teknik observasi, dokumentasi, dan identifikasi tumbuhan menggunakan aplikasi QGIS, Avenza Maps, Tagofy kamera GPS, iNaturalist, dan PlantNet. Hasil identifikasi menunjukkan bahwa terdapat enam spesies tumbuhan berpotensi refugia, yaitu Ruellia simplex, Portulaca umbraticola, Bougainvillea glabra, Hibiscus schizopetalus, Hibiscus rosa-sinensis, dan Ruellia tuberosa. Inventarisasi ini diharapkan dapat memberikan kontribusi pada upaya pelestarian tumbuhan refugia dan mendukung pengelolaan keanekaragaman hayati di Kebun Raya Purwodadi.

Induksi Kalus Krisan (Chrysanthemum morifolium var. reagen pink) dengan Penambahan Naphtalen Acetic Acid (NAA) dan Kinetin Secara In-Vitro Sholehah, Washeilatus; Resmisari, Ruri Siti; Oktafia, Safina; Mumpuni, Siwi Putri
Bioscientist : Jurnal Ilmiah Biologi Vol 12, No 2 (2024): December
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v12i2.13217

Chrysanthemum morifolium var. reagent pink is an ornamental flower that is widely cultivated in Indonesia. The increasing demand makes it difficult for farmers to fulfill the market. In-vitro tissue culture is an effective solution to multiply chrysanthemum seedlings in bulk and quickly. This study aims to identify the most effective concentration in inducing callus in chrysanthemum plants by combining Naphtalen Acetic Acid (NAA) and kinetin. This study was an experimental research with a completely randomized design (CRD), involving 12 treatments and each treatment was repeated 4 times. There were two treatment factors; NAA concentration (0 mg/l, 0.5 mg/l, 1 mg/l) and kinetin concentration (0 mg/l, 1 mg/l, 2 mg/l, 3 mg/l). Parameters in this study included days to callus appearance, percentage of callus explants, callus wet weight, callus color, and callus texture. Data were analyzed using analysis of variance (ANOVA). The results showed that (1) the fastest callus was formed at 11 HST by giving the treatment of 0 mg/l NAA + 3 mg/l kinetin; (2) the optimal treatment for the percentage of callus explants was obtained by giving 1 mg/l NAA + 1 mg/l kinetin); (3) the optimal treatment of callus wet weight was obtained by giving 1 mg/l NAA + 2 mg/l kinetin; (4) the best callus quality was obtained by giving a combination of NAA 1 mg/l and kinetin 1 mg/l, with a crumbly texture and brownish yellow callus.

Colchicine-Induced Genetic Variability in Porang (Amorphophallus muelleri): a Study Using SRAP Markers Wahyudi, Didik; Suyono; Resmisari, Ruri Siti; Mauludyah, Rohmatul
Biotropika: Journal of Tropical Biology Vol. 13 No. 2 (2025)
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.biotropika.2025.013.02.04

Mutation induction of porang both physically and chemically is widely used to increase the genetic variation of porang. However, mutation induction chemically by using colchicine is more effective than the other mutagens. Therefore, this study aims to assess the genetic diversity of porang after mutation induction using colchicine. Polyploidy induction is performed 30 days after planting of the porang plantlet. 0%, 0.01%, 0.02%, 0.03% and 0.04% colchicine was added to 12.5 ml of MS medium using a 0.22 µm Millipore filter. After 53 days, porang plantlets were ready for DNA isolation. A total of 10 SRAP primer combinations were used for DNA amplification. Genetic diversity in and between porang population was performed using POPGENE software. Clustering analysis using PAST Software was also performed to identify genetic variation. Mutation induction using colchicine significantly increased the genetic diversity of porang. Among the SRAP primer combinations, ME2-EM2 is the most effective in detecting the induced genetic variation in porang. Mutation induction using 0.03% colchicine is highly recommended as it produces significant genetic changes compared to normal porang. Porang mutant resulting from 0.03% colchicine treatment holds great potential for porang breeding programs, as it can generate novel phenotypic variations and increase the chances of obtaining superior genotypes with desirable agronomic traits.

Induksi Kalus Krisan (Chrysanthemum morifolium var. reagen pink) dengan Penambahan Naphtalen Acetic Acid (NAA) dan Kinetin Secara In-Vitro Sholehah, Washeilatus; Resmisari, Ruri Siti; Oktafia, Safina; Mumpuni, Siwi Putri
Bioscientist : Jurnal Ilmiah Biologi Vol. 12 No. 2 (2024): December
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v12i2.13217

Chrysanthemum morifolium var. reagent pink is an ornamental flower that is widely cultivated in Indonesia. The increasing demand makes it difficult for farmers to fulfill the market. In-vitro tissue culture is an effective solution to multiply chrysanthemum seedlings in bulk and quickly. This study aims to identify the most effective concentration in inducing callus in chrysanthemum plants by combining Naphtalen Acetic Acid (NAA) and kinetin. This study was an experimental research with a completely randomized design (CRD), involving 12 treatments and each treatment was repeated 4 times. There were two treatment factors; NAA concentration (0 mg/l, 0.5 mg/l, 1 mg/l) and kinetin concentration (0 mg/l, 1 mg/l, 2 mg/l, 3 mg/l). Parameters in this study included days to callus appearance, percentage of callus explants, callus wet weight, callus color, and callus texture. Data were analyzed using analysis of variance (ANOVA). The results showed that (1) the fastest callus was formed at 11 HST by giving the treatment of 0 mg/l NAA + 3 mg/l kinetin; (2) the optimal treatment for the percentage of callus explants was obtained by giving 1 mg/l NAA + 1 mg/l kinetin); (3) the optimal treatment of callus wet weight was obtained by giving 1 mg/l NAA + 2 mg/l kinetin; (4) the best callus quality was obtained by giving a combination of NAA 1 mg/l and kinetin 1 mg/l, with a crumbly texture and brownish yellow callus.

Sosialisasi Pembuatan Makanan dan Minuman Halal Toyyib Berbasis Bahan Pangan Alami di Kelurahan Merjosari, Lowokwaru, Malang Azizatur Rahmah; Kholifah Holil; Ruri Siti Resmisari; Tias Pramesti Griana; Syarifah, Umaiyatus
Jurnal SOLMA Vol. 13 No. 1 (2024)
Publisher : Universitas Muhammadiyah Prof. DR. Hamka (UHAMKA Press)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/solma.v13i1.13100

Thoyyiban halal food is a fundamental requirement for the Muslim community in terms of fulfilling nutritional needs. The significance of halal and thoyyiban food lies not only in its role as a source of nutrition but also in its contribution to mental and spiritual well-being. Presently, there is a pressing issue within the community concerning the lack of attention during the selection of processing materials and procurement efforts. Natural ingredients serve as an alternative to address this issue. Consequently, community empowerment aims to socialize and provide training in the production of food based on halal and thoyyiban principles using natural ingredients in the Merjosari village, Malang. The type of community service carried out involves engaging the community not only as the object but also as the subject of the community service. The participants in this activity include the representatives of the Women's Welfare Movement (PKK) from sub-districts 3 and 4 of Merjosari, Lowokwaru, Malang. The community members are provided with socialization and training regarding the production of food based on halal and thoyyiban principles using natural ingredients. The results of this community service activity demonstrate a positive response from the participants. Data indicates a good level of understanding among the participants regarding the content and practices, amounting to 75%. This is evidenced by the participants' ability to select halal and thoyyiban ingredients and create flavor enhancer products using shrimp shells and health drinks

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