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Pengaruh Penggunaan Metode Diskusi Terhadap Hasil Belajar Siswa Pada Mata Pelajaran Pendidikan Agama Islam dan Budi Pekerti Kelas VIII R, Rahmi; Aminullah, Aminullah; Latif, Idrus
JIKAP PGSD: Jurnal Ilmiah Ilmu Kependidikan Vol 8, No 3 (2024): SEPTEMBER (JIKAP PGSD)
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jkp.v8i3.62018

Abstract

This research aims to find out how the discussion method is used and whether there are significant differences in student learning outcomes in the subjects of Islamic Religious Education and Character in class VIII of SMP Negeri 1 Patimpeng. This research uses quantitative research with a quasi-experimental method with a non-equivalent control group design. Research data was obtained by providing questionnaires and tests. The data analysis technique uses inferential tests with the Independent Sample T-Test method. The results of this research show that the discussion method is effective on the quality of learning of Islamic Religious Education and Character in class VIII students at SMP Negeri 1 Patimpeng. This can be seen from the results of the t-test using SPSS version 29 on the pre-test and post-test scores of student learning outcomes. It can be seen that the 2-tailed probability (significance) is 0.022 < 0.05, so there is a significant difference in the quality of learning after using the method. discussion. Therefore, the discussion method is effective for the quality of learning.
PERAN GURU DALAM MEMBINA KECERDASAN SPIRITUAL PESERTA DIDIK DI LEMBAGA PENDIDIKAN ISLAM NURUL IHSAN SENTOL DAYA Aminullah, Aminullah; Musleh Wahid
Tashdiq: Jurnal Kajian Agama dan Dakwah Vol. 2 No. 3 (2024): Tashdiq: Jurnal Kajian Agama dan Dakwah
Publisher : Cahaya Ilmu Bangsa Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.4236/tashdiq.v2i3.2378

Abstract

Kecerdasan spiritual menjadi penting untuk dibina dan ditanamkan kepada para peserta didik agar mereka menjadi manusia yang beriman dan bertakwa kepada Tuhan Yang Maha Esa, berakhlak mulia, serta mampu menyeimbangkan antara kebutuhan jasmani dan rohani. Para guru di sekolah atau madrasah sudah semestinya untuk tidak mengajarkan mata pelajaran saja, melainkan juga berupaya untuk membina kecerdasan spiritual. Tujuan dari penelitian ini yaitu untuk mengurai apa saja peran guru dalam membina kecerdasan spiritual peserta didik di LPI Nurul Ihsan Sentol Daya Tahun Pelajaran 2020-2021 dengan rumusan masalah sebagai berikut: 1) Bagaimana peran guru dalam membina kecerdasan spiritual peserta didik di LPI Nurul Ihsan Sentol Daya Pragaan Sumenep Tahun Pelajaran 2020-2021?, dan 2) Apa saja yang menjadi faktor pendukung dan penghambat guru dalam membina kecerdasan spiritual peserta didik di LPI Nurul Ihsan Sentol Daya Pragaan Sumenep Tahun Pelajaran 2020-2021? Untuk mengetahui jawaban dari dua rumusan masalah ini, maka peneliti menggunakan metode penelitian kualitatif lapangan. Adapun metode pengumpulan datanya yaitu dengan wawancara, dokumentasi, dan observasi. Dari metode ini, kemudian peneliti olah dan analisis untuk memperoleh data dan informasi. Sementara untuk memeriksa keabsahan datanya, peneliti menggunakan teknik triangulasi. Tujuannya untuk menguji kejujuran, subjektivitas, dan kemampuan merekam data oleh peneliti di lapangan.
CHANGES IN PHYSICOCHEMICAL PROPERTIES OF USED PALM OIL (JELANTAH) ON CHICKEN FRYING Aminullah, Aminullah
Jurnal Pertanian Vol. 9 No. 1 (2018): APRIL
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (609.689 KB) | DOI: 10.30997/jp.v9i1.1153

Abstract

Cooking oil was one of the basic needs which consumed by the whole of Indonesian society. The high price of palm cooking oil and the lack of knowledge caused the repeated using of palm cooking oil which is harmful to health. The objective was to determine the physicochemical changes of used palm oil (Jelantah) on chicken frying. This research was using purposive sampling method. The experimental design used completely randomized design with one factor of frying frequency which were 0, 3, 7 and 10 times. Statistical analysis showed that the physicochemical tests (color analysis, peroxide value, acid value and moisture content) in each test was significant or significantly different, from the linear regression predicted that the frying frequencies which were used in fried chicken vendors were 16-54 times. In addition, it can be seen the characteristic qualities of used palm oil on chicken frying namely: color analysis L from 39.40% to 46.49%, a from 5.80% to 9.26%, b from 16,57% to 22.82%; peroxide value from 1.599 meq/kg to5.623 meq/kg; acid value from 0.076% to 0.153%; and water content from 0.021% to 0.267%. The physicochemical tests of used palm oil sample from fried chicken vendors namely: color analysis at L of 27.11%, a of 9.63%, b of 18.02%; peroxide value of 10.07 meq / Kg; acid value 0.434%; and water content of 0.166%.
STUDY OF GUAR GUM, ALUM, AND WATER ADDITION ON PHYSICAL CHARACTERISTICS OF EXTRUDED WET CORN NOODLE Aminullah, Aminullah; Muhandri, Tjahja
Jurnal Pertanian Vol. 10 No. 1 (2019): APRIL
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2621.224 KB) | DOI: 10.30997/jp.v10i1.1622

Abstract

Corn noodle was a form of food diversification, especially food that usually used wheat flour as its raw material. The objective of this research was to study the effects of guar gum, alum, and water addition on physical properties of extruded wet corn noodle. It was made by mixing wet and dried flours, steaming dough, pressing it using an paste extruder, and steaming the noodles. The alum, guar gum, and water concentrations were 0% and 0.01%; 0%, 1%, and 2%; and 60%, 70%, and 80%, respectively. The physical analysis of wet corn noodle were color, elongation, hardness, adhesiveness, and cooking loss analysis. The analysis showed that wet corn noodles have a reddish yellow color with °Hue of 83.21° - 86.42°. The statistical analysis showed that the higher the guar gum concentration led to the lower the hardness and cooking loss of wet corn noodle, while the greater the elongation. Alum addition increased the hardness and elongation of wet corn noodles, while it decreased the adhesiveness.
UTILIZATION OF LEMONGRASS EXTRACT (CYMBOPOGON CITRATUS) AGAINST THE ANTIOXIDANT CONTENT AND SENSORY PROPERTIES OF DARK CHOCOLATE PRODUCTS Pratiwy, Amelya Eka; Kusumaningrum, Intan; Aminullah, Aminullah
Jurnal Pertanian Vol. 10 No. 2 (2019): OKTOBER
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (503.349 KB) | DOI: 10.30997/jp.v10i2.1927

Abstract

The use of lemongrass extract on dark chocolate products is a diversification of processed chocolate products to increase the antioxidant content and sensory pofile. This research aims to study the effect of comparison chocolate and spice extracts, interaction chocolate and spice extracts comparison of lemongrass to antioxidant compounds and organoleptic characteristics, and to know the chemical properties of selected products. This study consisted of two phases: the first stage is to prepare lemongrass extract with the steam distillation method, the second stage is to make products that include chocolate melting, mixing and molding, then antioxidant tests and organoleptic to determine the selected products with quality sensory tasts and hedonic tests/preferences, chocolate product selected test chemical (moisture, ash, fat, protein, carbohydrate, and calories). The results of the study by testing the antioxidant different uses of chocolate on antioxidant components showed couverture chocolate types have a higher %inhibition compared to the chocolate kind of compound, the higher the addition of lemongrass extract, the higher antioxidant activity, in the organoleptic tests showed significantly different the parameters of aroma, taste and after taste, but not significantly different from the parameters of melt, interactions between different types of chocolate use, as well as the ratio of chocolate and lemongrass extract significantly influence antioxidant activity, but do not significantly affect organoleptic test results, couverture chocolate products with the addition of 0.3% spice extract are declared as selected products with antioxidant activity of 83.594%, 1.41% moisture, 1.04% ash, 20.96% fat, 3.40% protein content, 73.19% carbohydrates and total calories 495 kcal/100 grams.
GUAR GUM ADDITION ON PHYSICAL CHARACTERISTICS OF EXTRUDED DRY CORN NOODLE FROM MIXTURE OF WET AND DRY CORN FLOURS Aminullah, Aminullah; Muhandri, Tjahja; Subarna, Subarna
Jurnal Pertanian Vol. 11 No. 1 (2020): APRIL
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (705.544 KB) | DOI: 10.30997/jp.v11i1.2524

Abstract

The drying process of corn noodles was an effort to increase the shelf life and it was a form of noodles diversification. The objective of this research was to study and analyze the effect of guar gum addition on the physical quality of the extruded dry corn noodle made from a mixture of wet and dry corn flour. Manufacturing dry corn noodles was conducted using wet corn noodles from a mixture of wet and dry corn flour, which was then dried in a tray dryer at a temperature of 60-70 °C for 1 - 1.5 hours. The treatments used were a combination of alum levels of 0.01%; moisture content of 80% (dry base); and guar gum concentration of 0%, 1%, and 2%. Physical properties of dry corn noodles included rehydration time, hardness, adhesiveness, suppleness, elongation, and cooking loss. The results showed that the optimum rehydration time for dry corn noodles was about 9 minutes. The addition of guar gum to the physical qualities of dry corn noodles tended not to be significant statistically, but as a score, an increase in guar gum levels tended to increase the elongation of dry corn noodles. While, increasing levels of guar gum tended to reduce the stickiness and cooking loss levels of them.
CORPORATE GOVERNANCE PERCEPTION INDEX (CGPI) DAN KINERJA PERUSAHAAN DI INDONESIA; SEBUAH KAJIAN TEORI Aminullah, Aminullah; Herli, Mohammad; Hafidhah, Hafidhah; Liyanto, Liyanto
PERFORMANCE: Jurnal Bisnis & Akuntansi Vol 12 No 2 (2022): Performance:Jurnal Bisnis & Akuntansi
Publisher : Fakultas Ekonomi dan Bisnis, Universitas Wiraraja Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24929/feb.v12i2.2254

Abstract

This article discusses how the Corporate Governance Perception Index (CGPI) may impact how well a business does financially and how the market reacts to news regarding the CGPI. The author arrives to the following conclusion after doing synthesis analysis: it demonstrates that CGPI announcements do, in fact, have an effect on firm performance, growth, and value. The revelation of a company's CGPI rating was another factor that investors considered while making their decisions. Because the CGPI index of the firm reflects the company's capability of being managed by management, the higher the rating achieved indicates the larger the company's capability of being governed
The Relationship between English Learning Motivation and Junior High School Student’s Speaking Ability Lailisabila, Madina; Aminullah, Aminullah
Journal of Language Intelligence and Culture Vol. 4 No. 2 (2022): Journal of Language Intelligence and Culture
Publisher : Faculty of Tarbiyah and Teacher Training, IAIN Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35719/jlic.v4i2.109

Abstract

This study aims to determine whether there is a correlation between English learning motivation and students speaking ability. The research used a quantitative method in correlational research design and statistical tests of IBM SPSS 20 with the Spearman-rank Correlation test formula. After testing both variables, the data shows no relationship between English learning motivation and students speaking ability. The inferential statistical analysis results show that the result of the Spearman-rank Correlation test is valued as much as Sig = 0.224 < 0.05 (there is no correlation) with a correlation coefficient of 0.167. Eventually, the correlation test results between learning motivation and students' speaking ability show that students' speaking ability is not thoroughly influenced by motivation in learning English.
TEKNIK PEMBENIHAN ABALONE (HALIOTIS SQUAMATA) DI BALAI PERIKANAN BUDIDAYA LAUT LOMBOK SARI, WIDYA KARTIKA; AMINULLAH, AMINULLAH
GANEC SWARA Vol 18, No 3 (2024): September 2024
Publisher : Universitas Mahasaraswati K. Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35327/gara.v18i3.1017

Abstract

The aim of this research is to describe the abalone (Haliotis squamata) hatchery technique at the Lombok Marine Aquaculture Center (BPBL). This research is participatory research, researchers took part in all activities at the Lombok Marine Aquaculture Center (BPBL). Data collection methods are by observation and documentation. The data obtained was analyzed using descriptive statistics. The data collected is related to abalone hatching techniques. The results of research regarding abalone hatchery techniques at the Lombok Marine Cultivation Fisheries Center went through several stages, namely container preparation, gonad maturity selection, stimulation, spawning, abalone stocking, feeding, water quality management and harvesting
PELATIHAN PENGOLAHAN MINYAK JELANTAH JADI LILIN AROMATERAPI BAGI IBU-IBU DESA BESUK Aminullah, Aminullah; Basten, Hengky Leo Van; Alfiah, Evi Alfiatul; Syafi’i, Ahmad Mundir
Pandalungan: Jurnal Pengabdian kepada Masyarakat Vol 3 No 1 (2024): Oktober
Publisher : Universitas Al-Falah As-Sunniyah Kencong Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62097/pandalungan.v3i1.1444

Abstract

Minyak jelantah adalah minyak goreng yang sudah digunakan berkali-kali baik untuk menggoreng ikan, telur, tempe dll. Penggunaan minyak jelantah yang berkali-kali akan berdampak buruk bagi kesehatan tubuh dan jika dibuang juga akan menimbulkan dampak negatif bagi saluran air atau lingkungan. Adapun permasalahan ini kami temukan di wilayah desa Besuk kecamatan tempeh kabupaten lumajang. Adapun tujuan dari pengabdian kepada masyarakat berbasis riset yaitu memberikan edukasi, sosialisasi dan pelatihan kepada ibu-ibu terkait bahaya ketika menggunakan minyak secara berulang kali dan cara memanfaatkan minyak jelantah tersebut. Adapun metode yang digunakan dalam kegiatan ini ialah metode ceramah untuk menyampaikan materi tentang bahaya dan manfaat minyak jelantah dan demonstrasi mengenai cara pembuatan lilin aromaterapi dari minyak jelantah.
Co-Authors 'Ulumiyah, Savinatul Abdul Haris Adriana, I Gde Sukanti Afifah, Susmaniar Agus Salam Agustiawan, Dedi AHMADI Ahmaludin Ainul Yaqin Akhmad, Noor Al Amin Alfiah, Evi Alfiatul Aliyah, Aliyah Alwahedi, Mohammad Abdul Aziz Amalina, Fitria Anggi Srimurdianti Sukamto, Anggi Srimurdianti Anggun Anggun, Anggun Any Urwatul Wusko Ap, A. Herpiana APRIANI, TITIN Apriani, Yasri Apriansyah, Agung Hidayat Arahmah, Siti Anissa ARDIKA, GEDE TUSAN Ardo, Okilanda Ari Irawan Aryanti, I Dewe Ayu Ita Asnawan Asnawan, Asnawan Astuti, Ni Kadek Puji As’ari, Muhammad Aulia Rahman Azis, Nur Asmi Azmi, Irham A’yun, Khoiro A’yun, Rista Rokhmania Bagus Widhi Dharma S Balqis, Rizqiyah Ratu Basir, Zhafira Basten, Hengky Leo Van Dadang Warta Candra Wira Kesuma Darajat, Aditya DAVID CESARE FAJDUANI Dedi Setiawan Delfitriani DEWI, NI MADE NIA BUNGA SURYA Dwi Haryanta Ekajayanti Kining Eryanto, Nadya Septi Fadholi, Amak Faizatul Izza, Faizatul Farida Ariany Fattah, Gebby Norsari Febrianto, Febi Fikri, Ahmad Rausan Filanda Azizi, Zilvi Firdiani, Dian Fitriani, Herdiyana Fitriatun, Erna Garnika, Eneng Ghofur, M.Abdul Gollu, Albina Alfrida Gustiya, Nanda Erida Haerazi, Haerazi Hafidhah Hafidhah Halimun, Riana Zenida Hambali Hambali Hamid Hamid Handayani, Delis Haniatur Rohmah, Dian Harefa, Setiani Hasan Hasan Herman Syah Hidayat, Khaldun Himmah, Ro'fat Hizmatul Hipriono, M. Doni Hulfian, Lalu Hunaepi, Hunaepi I Gusti Ngurah Octova Seventilofa I Ketut Sukarma I Wayan Karmana, I Wayan Idris Sardi Ifanka, Ifanka imah, Kamilatun Ni'mah Imam Bukhori Imam Wahyudi Indrawan, Imam Wahyudi Iman, Miftahul Indarwati Indarwati Indradewa, Rhian Intan Kusumaningrum Irma Indriani Ismail Ismail Isnaeni Isnaeni Isnasari, Wiriyanti Izzah, Robchatul Jaya, Nenet Natasudian Kaka, Yumensi Kasjim Salenda KETUT MARINI, IDA AYU Khairi, Ahmad Zul Khalid, Muhammad Idham Kholisussa’di, Kholisussa’di Khumaidah, Sofkhatin Khumaidi Khumaidi Kurnia Taufik Kurnia, Nova Lailisabila, Madina Latif, Idrus LIA AMALIA liyanto, Liyanto LOILEWEN, ALINE FEBRIANY M. Muhali M. Zainuddin Maghfiroh, Anita Harishotul Maidah, Anik Nur Malo, Agata Mamada, Sukamto Salang Mannan, Ahmad Mizan Rosyadi Abdul Jalil MARIA BINTANG Masrukhin, Akhmad Rudi Maulana, Ikhsan Maulana, Puji Maulani, Arum Maulina, Arum Melati, Risma MILENIA RAHMAWATI Mirawati, Baiq Mohammad Firmansyah Mohammad Herli Mohammad Muslih Mohar, Mohar Muda, I Nengah Aditya Dwi Ade Sanjaya Mudarris, Badrul Muhamad Bisri Ihwan Muhamad Ikhsan Muhamad Yamin Muhammad Salabi Mujahidin Mujahidin Mujriah Munawir Munawir Musleh Wahid Muzaedi, Ahmad Nafiah, Ulfa Ilmiyana Nahrowi, Moh. Ningsih, Diarti Andra Nirmala, Deti Nirmala, Deti Nizar Juniardi Maad Ni’am, Muhammad Durrin Noli Novidahlia Nopiari, Ida Ayu Novi Safriadi Novita Listyaningrum, Novita Nur Rohmad Nuzil Nurhayati, R Nursyawal Nacing Pangandian, Gusti Pratiwi Pangandian, Gusti Pratiwi Pasti, I Wayan Pertiwi, Sri Rejeki Pertiwi, Sri Rejeki Pertiwi, Sri Rejeki Retna Pratama, Yogi Pratiwy, Amelya Eka Prayabina, Rahmadi Prayogi, Saiful Pulungan, Dhia Nurmiyah Purba, Risdelita Purbaningrum, Reza Putra, I Gede Maji Arya Duta Edy R, Rahmi Rafid Abbas Rahayu, Ayu Indah Rahman Rahman Ramli . Ramli Ramli Rasyid, Nurlina Ratna Widyastuti, Ratna Ratnasari, Khurin'in Ratu Balqis, Rizqiyah Rausyan Fikri, Rausyan Robbi, Mochammad Asep Rofik, Moh Rohmat, Saepul Rosid, Moh Rosy Hutami Sabriadi HR HR Safarudin Safarudin, Safarudin Salampe, Mirnawati Saleha Saleha Salsabilah, Siti Kamilah Sari, Arlina Maya SARI, NI LUH ARININGSIH Sativa, Denianto Yoga Seventilova, I G N Octava Shalihah, Imra`atus Shomadani, Haikalus Silpia, Mega Siti Azizah Siti Hanifah Siti Zainab, Siti Sohihah, Huri Iftihatus Solihun, Siti Subakti, Subakti Subarna Subarna SUBRATA, I GUSTI MADE Suhartani, Rini Suhartani, Rini Suhendar, Yusep Suherman, Ardiyanti Sujendra, I Nengah Eka Sukma, Sukma Sulistyowati Sulistyowati Suta, I Gede Junianta Syafi’i, Ahmad Mundir Syahabuddin, Syahabuddin Syahrial, Oni Syobri, Nazalus Taruna Huda, Hidayati Taufik Samsuri TITAWATI, TITIN Titi Rohmayanti Tjahja Muhandri Uke, Ora Gorez Ulfa, Syarifatul Umami, Siska Umar Sagar Usmar Usmar, Usmar Uun Yusufa, Uun Verawati, I Putu Vita Sari, Friska Wardana Wardana Wibawa S, Elya Widjayanti, Widjayanti widya kartika sari Wijaya, Lalu Hardi Winardi, Agus Wulandari, Dita Wulandari, Dita Yanuarningsih, Riska Yussuf, Ahmad Yusuf, Rusdiana Yusup, Muhammad Yusril Zainuri Zainuri, Zainuri Zkiyul Ali, Ahmad Zulaifi, Reza