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All Journal Journal of Innovation and Applied Technology Journal of Tropical AgriFood Jurnal Ilmiah Al-Hadi
Hadi Suprapto
Fakultas Ilmu Komunikasi
Religion Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Education

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Karakteristik fisikokimia dan organoleptik makaroni substitusi tepung terigu dengan tepung wortel (Daucus carota L.) Sari, Eirine Yemeima; Prabowo, Sulistyo; Candra, Krishna Purnawan; Suprapto, Hadi
Journal of Tropical AgriFood Volume 6 Nomor 2 Tahun 2024
Publisher : Jurusan Teknologi Hasil Pertanian Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.6.2.2024.16298.97-107

Abstract

Substitusi tepung wortel pada produk berbahan baku tepung terigu merupakan salah satu upaya diversifikasi pangan untuk mengurangi ketergantungan terhadap gandum dan terigu. Pada penelitian ini dilakukan substitusi tepung terigu dengan tepung wortel pada makaroni. Penelitian ini bertujuan untuk menentukan pengaruh substitusi tepung terigu dengan tepung wortel pada makaroni terhadap karakteristik fisiko-kimia dan organoleptik makaroni. Penelitian menggunakan Rancangan Acak Lengkap non faktorial dengan 4 perlakuan dan 6 kali ulangan. Perlakuan yang dicobakan adalah kandungan tepung wortel dalam komposit tepung terigu dan tepung wortel, yaitu 0, 10, 20, dan 30%. Parameter yang diamati adalah karakteristik fisiko-kimia dan organoleptik hedonik makaroni. Data fisiko-kimia dianalisis dengan ANOVA, sedangkan data organoleptik dianalisis menggunakan uji Kruskal-Wallis. Hasil penelitian menunjukkan bahwa substitusi tepung wortel berpengaruh nyata (p<0,05) terhadap karakteristik fisiko-kimia yaitu pada tekstur, warna, daya kembang, kadar β-karoten, kadar air, kadar abu dan organoleptik hedonik makaroni. Sedangkan pada kadar lemak, kadar protein dan kadar karbohidrat berpengaruh tidak nyata (p>0,05).
Assistance in Obtaining Halal Certification (Self-Declaration) for Sweet Hony Canteen at Mulawarman University Sumadi, Lalu Aditya; Utoro, Panggulu Ahmad Ramadhani; Pujokaroni, Agustu Sholeh; Andriyani, Yulian; Banin, Maghfirotin Marta; Suprapto, Hadi; Rohmah, Miftakhur
Journal of Innovation and Applied Technology Vol 10, No 2 (2024)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiat.2024.10.02.011

Abstract

Halal food is increasingly important for both Muslims and non-Muslims due to its cleanliness and health benefits. Halal certification, regulated by Law No. 33 of 2014 on Halal Product Assurance, is essential for building consumer trust, expanding markets, and boosting company sales. It is particularly crucial for MSMEs, such as food stalls, as it impacts both trust and revenue. This community service project helped the Sweet Hony canteen obtain halal certification through socialization, interviews, and document preparation, supported by students, Field Supervising Lecturers (FSL), and the Halal Research Center at Mulawarman University. The effort led to the issuance of a Business Identification Number (BIN) and an ongoing halal certification process.
AL-FARABI DAN IBN SINA (Kajian Filsafat Emanasi dan Jiwa dengan Pendekatan Psikologi) Suprapto, Hadi
Jurnal Ilmiah Al-Hadi Vol 2 No 2 (2017): JURNAL Ilmiah AL-HADI
Publisher : Lembaga Jurnal dan Seminar Universitas Pembangunan Panca Budi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54248/alhadi.v2i2.152

Abstract

Not only the West, Islam also has a reliable philosophers who have exceptional quality thinking. However, a Muslim who deepens philosophy should not be separated from the rules of shari`at namely the provisions of the Qur'an and Al-Hadith. This is so that what will be poured from the results of his philosophy is not misleading other Muslims, because of course the philosophers get more attention even the results of their thinking learned by the next people. One of the most famous studies of philosophy is the theory of emanation, which says that the creation of this world is the radiance of the One. Many philosophers have given their view of this philosophy, given that a glimpse of the theory of emanation is very confusing even for those who are deep but not so deep still will be confused, because that's what philosophy is. Therefore, it is very necessary if in the lecture of Islamic Philosophy is also discussed about the theory of this emanation. To make our horizons of thinking and knowledge wider.
Co-Authors Banin, Maghfirotin Marta Krishna Purnawan Candra Miftakhur Rohmah, Miftakhur Panggulu Ahmad Ramadhani Utoro Prabowo, Sulistyo Pujokaroni, Agustu Sholeh Sari, Eirine Yemeima Sumadi, Lalu Aditya Yulian Andriyani, Yulian