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All Journal Jurnal Agroekoteknologi JOURNAL ONLINE OF PHYSICS Acta Pharmaceutica Indonesia Pendas : Jurnah Ilmiah Pendidikan Dasar Jambura Journal of Health Sciences and Research Journal Health & Science : Gorontalo Journal Health and Science Community Journal of English Language Teaching and Literature Pharma Xplore : Jurnal Sains dan Ilmu Farmasi CEMERLANG :Jurnal Manajemen dan Ekonomi Bisnis International Journal of Advanced Multidisciplinary Jurnal Mahasiswa Manajemen dan Akuntansi Jurnal Pengabdian Masyarakat Farmasi : Pharmacare Society Jurnal Ilmiah Pangan Halal JURNAL EKSPERIMENTAL : Media Ilmiah Pendidikan Guru Madrasah Ibtidaiyah Jurnal Kesehatan Bidkemas Jurnal Ilmiah Research Student MERDEKA: Jurnal Ilmiah Multidisiplin ROCE : Jurnal Pertanian Terapan Jurnal Agroindustri Halal
Lia Amalia
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Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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Identifikasi Formalin, Methanyl Yellow, dan Cemaran Mikroba pada Mie Glosor di Pasar Tradisional Kota Bogor: Identification of Formaldehyde, Methanyl Yellow, and Microbial Contamination on Mi Glosor in Bogor City Traditional Market Anik Zumaeroh; Lia Amalia; Muhammad Fakih Kurniawan
JURNAL AGROINDUSTRI HALAL Vol. 8 No. 2 (2022): Jurnal Agroindustri Halal 8(2)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v8i2.5500

Abstract

Mi glosor merupakan mi basah yang banyak diminati dan dikenal sebagai mi khas Bogor. Mi glosor diproduksi oleh industri kecil rumah tangga, mi glosor banyak dijual di pasar tradisional dalam bentuk basah, dikemas sederhana, dan dijual secara terbuka. Penelitian ini bertujuan untuk mengidentifikasi adanya formalin, methanyl yellow, dan cemaran mikroba pada mi glosor di pasar tradisional Kota Bogor. Pengujian formalin dan methanyl yellow menggunakan Rapid Test Kit, dan uji cemaran mikroba dengan metode Total Plate Count (TPC). Sampel penelitian diambil menggunakan metode total sampling yang berjumlah 21 sampel mi glosor dari 7 pasar tradisional di Kota Bogor. Data formalin dan methanyl yellow yang diperoleh dianalisis secara kualitatif serta data cemaran mikroba dianalisis secara kuantitatif dan dibandingkan dengan SNI. Hasil pengujian menunjukkan bahwa seluruh sampel mi glosor tidak mengandung formalin dan menthanyl yellow. Pada cemaran mikroba (TPC) menunjukkan mi glosor mengandung mikroba dibawah batas maksimal 1x106 koloni/g dan memenuhi syarat mutu mi basah SNI 2987:2015.Kata kunci: mi glosor, Pasar Tradisional Kota Bogor, formalin, methanyl yellow, TPC
Optimasi Minuman Serbuk Instan Antiobesitas menggunakan Metode Response Surface Methodology (RSM) Berbasis Rosela (Hibiscus sabdariffa l) Intan Utami; Intan Utami; Mardiah; Lia Amalia; Siti Aminah
JURNAL AGROINDUSTRI HALAL Vol. 9 No. 2 (2023): Jurnal Agroindustri Halal 9(2)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v9i2.9948

Abstract

Instant rosella anti-obesity drink is a beverage product in powder form, easily soluble in water, has a short rehydration time, practical in serving. This study aims to obtain an instant rosella anti-obesity drink formulation consisting of roselle extract, mangosteen peel extract, lemon extract and EGCG. This research was optimized using the Response Surface Methodology (RSM) method with a central composite design. Analysis of the formulation includes analysis of anthocyanin levels, levels of vitamin C in each formulation treatment. Based on the results of optimization of the anthocyanin and vitamin C content of instant anti-obesity drinks using the RSM method, formula 10 was obtained containing 4.75 g roselle, 0.2 g lemon extract, 0.5 g mangosteen peel extract and 0.0625 EGCG. This formula obtained anthocyanin levels of 895.72 mg/L and vitamin C levels of 53.3 mg/L with a powder drink pH of 2.5
Karakteristik Kimia dan Sensori Bakso Goreng Menggunakan MDM (Mechanically Deboned Meat) Ayam Nadia Fitriana; Lia Amalia; Siti Aminah
JURNAL AGROINDUSTRI HALAL Vol. 10 No. 2 (2024): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v10i2.10175

Abstract

ABSTRACT MDM Chicken is meat produced by separating the remaining meat on the back, head, and neck. Chicken MDM has a paste texture, fibrous, contains muscle or tendons, fat, and connective tissue. Chicken MDM is usually used as an ingredient to make meatballs, sausages, corned beef, and nuggets. The purpose of this study was to utilize chicken MDM to make fried meatballs at a more economical price. This study used a one-factor complete randomized design (CRD) design with 4 levels and 2 repetitions, with the treatment levels of chicken MDM to tapioca (30%: 44%), (40%: 34%), (50%: 24%), and (60%: 14%). Product analysis includes chemical tests including water content, ash content, protein content, and fat content, and sensory and hedonic quality tests including color, aroma, taste, texture, and overall. Data analysis used was ANOVA with Duncan's further test. The results of chemical analysis research gave a significant effect on water content, ash content, fat content and protein content. The sensory quality test significantly influenced texture, color, aroma, and taste. Hedonic test significantly affects texture, aroma, taste and overall. Keywords: MDM Chicken, fried meatballs, cemical analysis, sensory and hedonic. ABSTRAK MDM ayam adalah daging yang dihasilkan dengan cara memisahkan sisa daging pada punggung, kepala, dan leher. MDM ayam memiliki tekstur berupa pasta, berserat, mengandung otot atau urat, lemak, dan jaringan pengikat. MDM ayam biasanya digunakan sebagai bahan untuk membuat bakso, sosis, kornet, dan nugget. Tujuan dari penelitian ini ialah pemanfaatan MDM ayam untuk pembuatan bakso goreng dengan harga yang lebih ekonomis. Penelitian ini menggunakan desain rancangan acak lengkap (RAL) satu faktor dengan 4 taraf dan 2 kali pengulangan, dengan taraf perlakuan MDM ayam banding tapioka (30% : 44%), (40% : 34%), (50% : 24%), dan (60% : 14%). Analisa produk meliputi uji kimia meliputi kadar air, kadar abu, kadar protein, dan kadar lemak, dan uji mutu sensori dan hedonik meliputi warna, aroma, rasa, tekstur, dan overall,. Analisa data yang digunakan adalah ANOVA dengan uji lanjut Duncan. Hasil penelitian analisa kimia memberikan pengaruh nyata terhadap kadar air, kadar abu, kadar lemak dan kadar protein. Pada uji mutu sensori berpengaruh nyata terhadap tekstur, warna, aroma, dan rasa. Uji hedonik berpengaruh nyata terhadap tekstur, aroma, rasa dan overall. Kata kunci: MDM ayam, bakso goreng, analisa kimia, mutu sensori dan hedonik.
Karakteristik Fisikokimia dan Sensori Selai Lembaran Albedo Semangka (Citrullus lanatus.) dengan Substitusi Daging Buah Cempedak Rosy Hutami; Sultan Guna Wibawa; Intan Kusumaningrum; Lia Amalia; Distya Riski Hapsari; Siti Nurhalimah
JURNAL AGROINDUSTRI HALAL Vol. 10 No. 2 (2024): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v10i2.10213

Abstract

Sheet jam is a processed jam food product that is processed with the addition of hydrocolloid so that it has a semi-solid, plastic and non-sticky texture. This study aims to utilize the watermelon rind and chempedak fruit in the manufature of sheet jam as one of the food diversifications. This studi used a one-faktor Completely Randomizd Design (CRD), namely the comparison of the watermelon rind and chempedak fruit flesh with 3 treatment levels (50%:50%, 60%:40%, 70%:30%). Data analysis used ANOVA with Duncan's Advanced Test at 95% confidence interval. The analysis used included chemical test analysis (moistur content, ash content, pectin content, crude fiber content), physical tests (total dissolved solids and color test), sensory quality, and hedonic tests to determine the product with the best treatment. The best treatment of sheet jam was with a ratio of 50% watermelon rind and 50% puree of chempedak pulp, having a moistures content of 19.83%, ash content of 0.42%, pectin content of 3.23%, crude fiber of 2.92%, and TDS 21.8 % °Brix. The results of the sensory quality of sheet jam with the best treatment had a brownish yellow color, tended to be sweet, smelled of less strong watermelon albedo, had a strong aroma of chempedak, and quite springy in texture. The results of the hedonik test on sheet jam were the best for color, aroma, taste, texture, and Overall parameters in the direction of liking (6,42 – 7,30).
Formulasi Bumbu Kari Instan Khas Indonesia Berbentuk Blok dengan Perbedaan Komposisi Tepung Pati Termodifikasi dan Tepung Terigu Julia Kusumaningrum; Mardiah Mardiah; Aji Jumiono; Lia Amalia
JURNAL AGROINDUSTRI HALAL Vol. 10 No. 3 (2024): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v10i3.15708

Abstract

Curry is a typical Indonesian dish that requires a long process to make. Therefore, innovation in making curry in block form is needed, as has been done for Japanese curry blocks. This research aims to obtain the best curry block formulation based on sensory quality tests, hedonic tests, and chemical analysis. The research was carried out by formulating 5 formulas through trial and error (BK001, BK002, BK003, BK004, and BK005). The research treatment was the difference in ratio between modified starch and wheat flour, namely BK005A, BK005B, and BK005C. Data analysis used ANOVA and continued with Duncan at the 5% level. The trial and error stage research results showed that the best formulation was code BK 005. From the results of hedonic and sensory quality tests, BK 005 was preferred compared to curry seasoning on the market. The results of further research showed that the research treatment had a significant effect on the results of the texture and block compactness tests as well as the hedonic test results as overall. BK 005B block curry seasoning is the best treatment based on the results of texture tests, sensory quality tests, cohesiveness parameters, and overall taste. The results of the curry seasoning analysis for block BK 005B were water content 2.17%, water activity (Aw) 0.49, viscosity 0.3 dPas/s3, hardness 981.0 gr/mm2, and pH 6.00.
TRADISI HAFLAH : INTEGRASI BUDAYA LOKAL DAN KEISLAMAN DI PONDOK PESANTREN AL ASY'ARIYAH WONOSOBO Lia Amalia; Adi Prasetyo; Vava Iman Agus Faisal
JURNAL EKSPERIMENTAL : Media Ilmiah Pendidikan Vol. 14 No. 2 (2025): Desember
Publisher : Sekolah Tinggi Ilmu Tarbiyah Al-Hilal Sigli Aceh- Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This study aims to describe the implementation of the Haflah tradition and analyze the form of integration of local culture and Islamic values ​​​​at the Al Asy'ariyah Wonosobo Islamic Boarding School. Adopting a descriptive qualitative method, data were gathered via observation, interviews, and documentation, with informants chosen through purposive and snowball sampling. Results indicate HKQ extends beyond celebrating students' Qur’an memorization achievements, acting as a platform for Islamic outreach and fostering ties between the pesantren and local society. Diverse events—including santri contests, napak tilas treks, grave visits, Hamalatul Qur’an, communal recitations, blood drives, and mass circumcisions—highlight the fusion of spiritual piety and social commitment. This practice is vital for upholding moderate Islam, bolstering students' faith identity, and preserving indigenous values against modernization pressures.
PENGEMBANGAN MEDIA PEMBELAJARAN DIGITAL DALAM PEMBELAJARAN PAI Fitriana, Ida; Fitriyani Kosasih; Elih Herliati; Jejen Ramdani; Lia Amalia
Pendas : Jurnal Ilmiah Pendidikan Dasar Vol. 11 No. 02 (2026): Volume 11 Nomor 02, Juni 2026 Public
Publisher : Program Studi Pendidikan Guru Sekolah Dasar FKIP Universitas Pasundan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/jp.v11i02.47984

Abstract

The development of digital technology in the era of the Fourth Industrial Revolution and Society 5.0 has brought significant changes to the world of education, including in the teaching of Islamic Religious Education (IRE). This study aims to analyze the concepts, principles, characteristics, types, and relevance of developing digital learning media in improving the quality of IRE instruction. The method used is library research with a qualitative approach through the analysis of various relevant scientific literature sources, such as journals, books, and previous research findings. The data analysis technique employs content analysis through the stages of data reduction, data presentation, and drawing conclusions. Research findings indicate that digital learning media in Islamic Education (PAI) are information technology-based tools capable of enhancing student interactivity, motivation, and comprehension. The development of effective media must adhere to the principles of relevance, effectiveness, efficiency, appeal, and the integration of Islamic values. Various types of media, such as audio, visual, audiovisual, e-learning, and interactive media, have been shown to contribute positively to the learning process. However, their implementation still faces challenges in the form of limited infrastructure, teachers’ digital competencies, and ethical aspects of technology use. Thus, the development of digital learning media is highly relevant to improving the quality of PAI learning to make it more interactive, contextual, and meaningful, as well as capable of supporting the character development of students in the digital age. Keywords: Digital Learning Media, Islamic Religious Education, Educational Technology, Interactive Learning.
Co-Authors Ade Nur Sitta Dewi Adi Prasetyo Ai Komariah -, Ai Komariah Aji Jumiono Andi Makkulawu Anggun Hari Kusumawati Anik Zumaeroh Aris Irvan Armin salote Beni Komara Budiasih Cherry Rahayu Dea Artika Sanri Deby Juliana Dinda Army Trimelati Distya Riski Hapsari Dyah Setya Wuryani Eka Fitri Andini Elih Herliati Elistia, Elistia Febriani Hiola Fitriana, Ida Fitriyani Kosasih GS , Achmad Daengs Hartini S. Helni Kurniawati Zebua Herlina Jusuf Hery Widijanto Indradewa, Rhian Indriana, Kovertina Rakhmi Intan Kusumaningrum Intan Utami Intan Utami Irwan irwan Irwan irwan Jajang Nurjaman Jejen Ramdani Julia Kusumaningrum Kania Nur Sawitri Kurniawan, M. Fakih LIA AMALIA Luthful Hakim Mardiah Mardiah Meryati Towapo Muhammad Rido Muhammad Rifqi Muhammad Subandi Nabila Oktri Sumantri Nadia Fitriana Nurul Mubin Oky Lidya Kumala Pratiwi Wikaningtyas Purbakawaca, Rady Ria, Elly Roosma Riki Gunawan Romiyadi Rosalina Fitria Rosy Hutami Rubin Surachno Gondodiputro Sholekhatun Nisa SITI AMINAH Siti Nurhalimah Sultan Guna Wibawa Sunarto Kadir Tien Turmuktini Vava Iman Agus Faisal