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All Journal Jurnal Gizi dan Pangan JURNAL SAINS DAN TEKNOLOGI INDONESIA Jurnal Psikologi Integratif Prosiding Seminar Nasional Pakar Jurnal Edukasi AUD Jurnal Hidrosfir Indonesia MANAGERIA: Jurnal Manajemen Pendidikan Islam Ar-Rosikhun: Jurnal Manajemen Pendidikan Islam Jurnal Pembelajaran, Bimbingan, dan Pengelolaan Pendidikan PAEDAGOGIE
Syaefudin Syaefudin
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Humanities Computer Science & IT Decision Sciences, Operations Research & Management Education Health Professions Social Sciences Other

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STABILITAS TOTAL FENOLIK, AKTIVITAS ANTIOKSIDAN, DAN AKTIVITAS PENGHAMBATAN α-GLUKOSIDASE PADA MINUMAN FUNGSIONAL BERBASIS SIRIH MERAH (Piper crocatum Ruiz & Pav.) Syaefudin, Syaefudin; Safithri, Mega; Hasanah, Uswatun
Jurnal Gizi dan Pangan Vol. 11 No. 2 (2016)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (348.553 KB) | DOI: 10.25182/jgp.2016.11.2.%p

Abstract

This study aims to determine the stability of total phenolic content, antioxidant activity, α-glucosidase inhibitory activity, physical properties (total dissolved solid, pH, color), and total microorganism of antidiabetic functional beverage at certain storage period. The functional beverage made from red betel leaf, cinnamon, and red ginger by using infuse method. Parameters were analyzed for 28 days on 10°C and 30°C of storage temperature. Antioxidant activity was measured by 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, α-glucosidase inhibitory activity was determined in vitro, and total microorganism was measured by total plate count (TPC) method. The results showed that there were increasement in total dissolved solid of 1.92% (10°C) and 3.85% (30°C), and pH values of 15.30% (10°C) and 13.57% (30°C). In contrary, there were decreasement in total phenolic content of 61.63% (10°C) and 79.73% (30°C), antioxidant activity of 46.80% (10°C) and 53.19% (30°C), and α-glucosidase inhibitory activity of 5.43% (10°C) and 0.39% (30°C). Total microorganism at 10oC was <1.0×100 CFU/mL until day 28, while at 30oC was 2.0×100 CFU/mL on day 28. Based on the results, the functional beverage was good in physical and microbiological quality and still have biological activity as an antidiabetic beverage during storage.
Inovasi Metode Pembelajaran Fakultas Ushuluddin UIN Sunan Kalijaga: Menjembatani Tradisi dan Modernitas Renata, Tiara; Syaefudin, Syaefudin
Paedagogie Vol 20 No 2 (2025)
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31603/paedagogie.v20i2.15400

Abstract

This study discusses the innovation of learning methods at the Faculty of Ushuluddin, UIN Sunan Kalijaga, with a focus on efforts to preserve traditional learning methods amidst educational modernization. In the digital era, educational institutions face the challenge of remaining relevant without neglecting traditional values, which are an important part of the identity of Islamic education. In this context, it is important to explore how the faculty integrates technology and innovation while maintaining classical learning methods. The purpose of this study is to analyze the Faculty of Ushuluddin's strategy in preserving traditional learning methods, identify the faculty's role in developing Islamic education innovation, and reveal students' and lecturers' perceptions of the implementation of hybrid education. This study is expected to provide theoretical contributions to the development of Islamic education and become a practical reference for the faculty in formulating learning strategies that harmonize tradition and innovation. The research method used is a qualitative approach with data collection techniques through interviews, observation, and documentation. The study was conducted at the Faculty of Ushuluddin, involving several students as sources. Data analysis was carried out descriptively and interpretively, using the Miles and Huberman analysis model, which includes data reduction, data presentation, and conclusion drawing.
Co-Authors Agung Afif Riyadi Agus Salim Choironi, Mohammad Afif Mega Safithri Mohd Yusof, Siti Ilyana Binti Nabhan, Aqib Khoiron Prastica, Dynar Vivian Renata, Tiara Santoso, Sedya Suhendro, Eko Uswatun Hasanah