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All Journal Mimbar PGSD Undiksha AKSIOMA: Jurnal Program Studi Pendidikan Matematika Al Ilmi Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal al-Ulum : Jurnal Pemikiran dan penelitian ke-Islaman Jurnal BIOEDUIN : Program Studi Pendidikan Biologi Jurnal Basicedu Jurnal Pendidikan dan Pembelajaran Sains Indonesia (JPPSI) Minda Baharu Jurnal Pendidikan Matematika (Jupitek) Journal of Tropical AgriFood Jurnal Studi Guru dan Pembelajaran Jurnal Kridatama Sains dan Teknologi Best Journal (Biology Education, Sains and Technology) Jurnal Pendidikan dan Pembelajaran Sains Indonesia (JPPSI) Jurnal Pengabdian kepada Masyarakat Nusantara Jurnal Anugerah: Jurnal Pengabdian Kepada Masyarakat Bidang Keguruan dan Ilmu Pendidikan Darmabakti : Junal Pengabdian dan Pemberdayaan Masyarakat MURHUM : JURNAL PENDIDIKAN ANAK USIA DINI Rainstek : Jurnal Terapan Sains dan Teknologi Jurnal Ahsana Media : Jurnal Pemikiran, Pendidikan dan Penelitian ke-Islaman Agroteksos Jurnal Basicedu Cendikia: Jurnal Pendidikan dan Pengajaran AL-MAFAZI: JOURNAL OF ISLAMIC EDUCATION MANAGEMENT Al-Karim: International Journal of Quranic and Islamic Studies Al-Insyiroh: Jurnal Studi Keislaman
Kurratul Aini, Kurratul
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Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Immunology & microbiology Languange, Linguistic, Communication & Media Mathematics Public Health Social Sciences Other

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Pembuatan Fermentasi Tempe Kacang Tanah (Arachis hypogaea L.) Widiastuti, Anisa; Kinanti, Kinanti; Karisma, Tini; Aini, Kurratul
BEST Journal (Biology Education, Sains and Technology) Vol 7, No 1 (2024): Juni 2024
Publisher : Program Studi Pendidikan Biologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30743/best.v7i1.9586

Abstract

Fermentasi tempe dari kacang tanah merupakan proses bioteknologi yang memanfaatkan mikroorganisme, khususnya Rhizopus oligosporus, untuk mengubah kacang tanah menjadi produk makanan yang kaya nutrisi dan mudah dicerna. Proses ini melibatkan beberapa tahap utama: pemilihan dan persiapan bahan baku kacang tanah, inokulasi dengan starter mikroba, dan fermentasi di kondisi yang terkontrol. Penelitian menunjukkan bahwa fermentasi tempe kacang tanah dapat meningkatkan kandungan protein, mengurangi faktor antinutrisi seperti inhibitor tripsin, dan meningkatkan ketersediaan nutrisi. Produk akhir tempe kacang tanah memiliki potensi sebagai alternatif sumber protein nabati yang sehat dan dapat diterima oleh masyarakat luas karena tekstur dan cita rasanya yang mirip dengan tempe kedelai. Studi lebih lanjut diperlukan untuk mengoptimalkan kondisi fermentasi dan meningkatkan skala produksi agar lebih efisien dan ekonomis
Pengaruh Lama Fermentasi Terhadap Mutu Organoleptik pada Proses Pembuatan Teh Kombucha Bunga Telang (Clitoria ternatea L.) Lia, Rosa; Shalehah, Almaratus; Jannah, Miftahul; Muslimin, Muhammad Imammul; Aini, Kurratul
Jurnal Kridatama Sains dan Teknologi Vol 6 No 02 (2024): JURNAL KRIDATAMA SAINS DAN TEKNOLOGI
Publisher : Universitas Ma'arif Nahdlatul Ulama Kebumen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53863/kst.v6i02.1148

Abstract

Kombucha is a tea-based probiotic drink that has been dissolved with sugar and has been fermented using a mixture of yeast and bacteria, then forming a plate on its surface known as SCOBY (Symbiotic Culture of Bacteria and Yeast). This study was conducted to determine the effect of the fermentation of telang flower kombucha tea (Clitoria ternatea L.) on organoleptic quality which includes taste, aroma, and color. The method used in this study is an experimental method to test the effect of fermentation time on the organoleptic quality of telang flower kombucha tea which consists of 4 different treatments, namely fermentation time of 7 days, 10 days, 12 days and 14 days. The research results show that fermentation time has an influence on taste, aroma and color. A fermentation period of 14 days is recommended as the best treatment to produce butterfly pea flower kombucha tea, because it has the best organoleptic qualities which include a not strong sour and sweet taste, a distinctive sour kombucha aroma, and a clear dark purple col.
Pembuatan Fermentasi Tempe Kacang Tanah (Arachis hypogaea L.) Widiastuti, Anisa; Kinanti, Kinanti; Karisma, Tini; Aini, Kurratul
BEST Journal (Biology Education, Sains and Technology) Vol 7, No 1 (2024): Juni 2024
Publisher : Program Studi Pendidikan Biologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30743/best.v7i1.9586

Abstract

Fermentasi tempe dari kacang tanah merupakan proses bioteknologi yang memanfaatkan mikroorganisme, khususnya Rhizopus oligosporus, untuk mengubah kacang tanah menjadi produk makanan yang kaya nutrisi dan mudah dicerna. Proses ini melibatkan beberapa tahap utama: pemilihan dan persiapan bahan baku kacang tanah, inokulasi dengan starter mikroba, dan fermentasi di kondisi yang terkontrol. Penelitian menunjukkan bahwa fermentasi tempe kacang tanah dapat meningkatkan kandungan protein, mengurangi faktor antinutrisi seperti inhibitor tripsin, dan meningkatkan ketersediaan nutrisi. Produk akhir tempe kacang tanah memiliki potensi sebagai alternatif sumber protein nabati yang sehat dan dapat diterima oleh masyarakat luas karena tekstur dan cita rasanya yang mirip dengan tempe kedelai. Studi lebih lanjut diperlukan untuk mengoptimalkan kondisi fermentasi dan meningkatkan skala produksi agar lebih efisien dan ekonomis
Innovation of Tepache Probiotic Drink Made from Apple Skin (Malus Domestica) Rosa, Adelia; Royani, Agnes Elva; Amalia, Rosela; Putri, Seprianti Randika; Aini, Kurratul
BEST Journal (Biology Education, Sains and Technology) Vol 7, No 1 (2024): Juni 2024
Publisher : Program Studi Pendidikan Biologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30743/best.v7i1.9291

Abstract

The beverage industry currently continues to innovate to create unique and sustainable products. One interesting innovation is the development of the Tepache drink made from apple peel. Tepache is a traditional fermented drink from Mexico which is usually made from pineapple skin. However, in this innovation, apple skins are used as the main raw material to create tepache drinks which are rich in nutrients and environmentally friendly. The process of producing Tepache drinks from apple skins involves fermenting apple skins with sugar and natural yeast. During fermentation, microorganisms such as yeast and lactic acid bacteria convert sugars into organic acids, resulting in a refreshing slightly sour taste. Apple skin is rich in fiber, antioxidants, and phenolic compounds that provide additional health benefits to this drink. This innovation not only creates attractive beverage products, but also contributes to efforts to reduce apple peel waste which is often wasted. The use of apple peel as a raw material for Tepache drinks is a sustainable step in the beverage industry, as well as offering a healthy and environmentally friendly alternative drink.
PENDAMPINGAN IMPLEMENTASI GERAKAN INOVASI LITERASI NUMERASI (GISITERA) BERBASIS STEAM UNTUK MELATIH KEMAMPUAN LITERASI NUMERASI PESERTA DIDIK SEKOLAH DASAR DI WILAYAH PERBATASAN KABUPATEN SUMENEP Aini, Kurratul; Indraswari, Nur Fitriyah; Armadi, Ali
MINDA BAHARU Vol 8, No 2 (2024): Minda Baharu
Publisher : Universitas Riau Kepulauan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33373/jmb.v8i2.6952

Abstract

Gerakan Literasi Nasional (GLN) melalui Gerakan Literasi Sekolah (GLS) merupakan inisiatif yang sangat penting dalam membangun budaya literasi di kalangan peserta didik dan warga sekolah. Namun pada kenyataannya, kemampuan literasi numerasi masih tergolong rendah, belum ada program pengembangan yang dilakukan sekolah, serta proses pembelajaran yang dilakukan cenderung monoton. Tujuan kegiatan pengabdian ini adalah melakukan pendampingan implementasi gerakan inovasi literasi numerasi (GISITERA) berbasis STEAM untuk melatih kemampuan literasi numerasi peserta didik sekolah dasar di wilayah perbatasan kabupaten sumenep, tepatnya di SD Negeri Sentol Laok. Hasil kegiatan pengabdian ini diantaranya: 1) pemahaman pengetahuan guru yang menunjukkan peningkatan dari hasil pengerjaan pre-test dan post-test sebesar 35.5; 2) guru mampu mengimplementasikan GISITERA Berbasis STEAM (Science, Technology, Engineering, Arts, Mathematics) dalam proses pembelajaran; 3) peserta didik terlihat antusias dalam belajar sehingga proses pembelajaran lebih bermakna.
KEAMANAN PANGAN PRODUK OLAHAN LAHAN KERING DI KOTA MATARAM Aini, Kurratul; Sjah, Taslim; Zainuri, Zainuri; Hayati, Hayati; Budastra, I Ketut
AGROTEKSOS, Jurnal Ilmiah Ilmu Pertanian Vol 35 No 1 (2025): Jurnal Agroteksos April 2025
Publisher : Fakultas Pertanian Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/agroteksos.v35i1.1395

Abstract

Penelitian ini bertujuan untuk: (1) Mengidentifikasi berbagai jenis produk olahan pangan yang berasal dari komoditas lahan kering; (2) Menganalisis keamanan pangan produk olahan lahan kering yang dipasarkan di Kota Mataram; dan (3) Menentukan tindakan lanjutan untuk menjamin keamanan produk olahan pangan tersebut. Penelitian ini dilakukan di Kota Mataram dengan metode survei. Produk olahan pangan yang di pasarkan di Kota Mataram dijadikan sebagai unit analisis penelitian. Hasil penelitian menunjukkan bahwa bahan baku yang berasal dari komoditas lahan kering adalah jagung, ubi kayu, ubi jalar, sorgum, kacang tanah, kedelai, kacang hijau, kacang merah, kacang mete, dan lebui. Masing-masing bahan baku menghasilkan produk yang bervariasi, mulai dari 1 hingga 6 jenis produk olahan. Bahan baku dari kedelai menghasilkan 6 jenis produk olahan, yaitu cookies, kripik tahu, peyek, kripik tempe, kedelai goreng dan sambal kedelai. Sebagian besar (78%) produk olahan lahan kering di Kota Mataram, telah memiliki izin P-IRT, sehingga dapat dikelompokkan sebagai produk yang telah memenuhi standar keamanan pangan. Produk olahan pangan yang memiliki izin P-IRT termasuk tortilla, opak, tepung sorgum, beras sorgum, cookies, keripik ubi kayu, keripik ubi jalar, kremes, pia, sambal kedelai, kedelai goreng dan kacang mete goreng. Sebagian kecil (22%) produk olahan pangan di Kota Mataram belum memiliki izin P-IRT termasuk marning, keripik talas, nting-nting, dipang, kripik tahu dan peyek. Produk olahan pangan yang sudah memiliki izin P-IRT harus mempertahankan izinnya dengan baik. Jika sudah habis masa berlakunya maka harus diperpanjang supaya keberlangsungan usahanya tetap berjalan dengan baik. Produk olahan pangan yang belum mempunyai izin P-IRT harus mengurus izin P-IRT supaya cakupan usahanya lebih besar segmen pasarnya.
Peningkatan Kesadaran Masyarakat tentang Stunting Melalui Sosialisasi di Kelurahan Jumerto, Kecamatan Patrang, Kabupaten Jember Hariyana, Nanik; Pahleivi, Arya Duta Reza; Aini, Kurratul; Arrosi, M. Masykur; Mafaza, Moch. Shodikin
Jurnal Pengabdian kepada Masyarakat Nusantara Vol. 6 No. 1 (2025): Jurnal Pengabdian kepada Masyarakat Nusantara Edisi Januari - Maret
Publisher : Lembaga Dongan Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55338/jpkmn.v6i1.4156

Abstract

Stunting atau kekurangan gizi kronis adalah masalah gizi akibat kekurangan asupan gizi dari makanan yang berlangsung cukup lama. Stunting masih menjadi masalah gizi utama di negara berkembang seperti Indonesia. Berdasarkan data dari SSGBI tahun 2021, prevalensi balita stunting di Indonesia menurun dari tahun 2019 hingga 2021 yaitu dari 27,67% menjadi 24,4%. Dalam upaya penurunan prevalensi stunting ini, pemerintah banyak mengeluarkan program untuk mewujudkannya. Oleh sebab itu, sangat diperlukan suatu penelitian yang dapat menyajikan fakta secara komprehensif mengenai program pencegahan stunting di Indonesia, agar bermanfaat bagi pemerintah dalam pembuatan kebijakan mengenai program pencegahan stunting yang lebih tepat dan efisien. Penelitian ini bertujuan untuk mengidentifi kasi program pencegahan stunting di Indonesia. Penilaian kualitas studi dalam penelitian menggunakan The Joanna Briggs Institute (JBI) Critical Appraisal. Hasil telaah dari 15 artikel didapatkan pencegahan stunting yang efektif dapat dilakukan dengan cara pemberian edukasi gizi pada pihak yang berpengaruh (kader, ibu balita, ibu hamil dan calon ibu), pembentukan kelompok belajar untuk ibu balita, dan pemberian makanan tambahan untuk balita. Program atau intervensi yang dilakukan untuk pencegahan stunting harus memperhatikan dengan baik aspek masukan dan prosesnya agar mendapatkan keluaran yang optimal, serta harus melibatkan semua pihak mulai dari ibu balita hingga lintas sektoral.
KOMPONEN-KOMPONEN SUPERVISI PENDIDIKAN ISLAM: Sebuah Kajian Konseptual dalam Implementasi Kepemimpinan Pendidikan Islam Supandi, Supandi; Aini, Kurratul
AHSANA MEDIA:  Jurnal Pemikiran, Pendidikan dan Penelitian Ke-Islaman Vol 11 No 2 (2025): Ahsana Media: Jurnal Pemikiran, Pendidikan dan Penelitian Ke-Islaman
Publisher : Fakultas Agama Islam Universitas Islam Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31102/ahsanamedia.11.2.2025.26-32

Abstract

Educational supervision is one of the important functions in education management which aims to foster, guide, and improve the professionalism of educators in order to achieve optimal learning quality. This article examines conceptually the components of Islamic education supervision and their relevance in the implementation of leadership in madrasas. The study was conducted through a literature study on education supervision theory, education regulation, and expert views, emphasizing the principles of Islamic education management. The results of the study show that effective supervision consists of several interrelated components, namely: supervision objectives, planning, implementation, supervision techniques (individual and group), instruments, evaluation, and follow-up. Each component has a strategic role in ensuring that the supervision process runs systematically, directed, and sustainable. The implementation of structured supervision will have a positive impact on improving teachers' teaching skills, implementing active, creative, effective, and fun learning (PAKEM), creating a culture of quality in schools, and improving student learning outcomes. In the context of Islamic education, the application of supervision is not only technical, but also based on the values of coaching, service, and moral responsibility. The conclusion of this study emphasizes that the success of supervision is highly dependent on the synergy of all components, so it needs to be designed and implemented comprehensively and sustainably
THE CONTRIBUTION OF ISLAMIC EDUCATION TO THE SUSTAINABLE DEVELOPMENT GOALS: A Multi-Site Study of Madrasas and Islamic Boarding Schools in Indonesia Supandi, Supandi; Aini, Kurratul
AHSANA MEDIA:  Jurnal Pemikiran, Pendidikan dan Penelitian Ke-Islaman Vol 11 No 1 (2025): Ahsana Media: Jurnal Pemikiran, Pendidikan dan Penelitian Ke-Islaman
Publisher : Fakultas Agama Islam Universitas Islam Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31102/ahsanamedia.11.2.2025.95-101

Abstract

This study aims to analyze the contribution of Islamic education, especially madrassas and Islamic boarding schools, in supporting the achievement of (SDGs) in Indonesia. Using a qualitative approach and a multi-site case study design, the research was conducted on a number of purposively selected madrassas and pesantren based on regional representation, institutional models, and involvement in programs relevant to the SDGs. Data were collected through in-depth interviews, participatory observation, and documentation, and then analyzed using the Miles & Huberman model with triangulation of sources and methods to maintain validity. The results of the study show that madrasas and pesantren have a dominant contribution to SDG through the provision of affordable, inclusive, and religious value-based education. In addition, Islamic boarding schools play a role in SDG through entrepreneurship training and skills programs, as well as SDG by mainstreaming religious moderation and tolerance. Several institutions also show initiatives related to SDG through the eco/green pesantren program. However, challenges are still faced, such as the quality gap between institutions, the limitation of digital literacy, and the lack of sustainable funding support. This research confirms that Islamic education is not only an agent of the transmission of religious knowledge, but also a strategic actor of sustainable development. To strengthen this contribution, it is necessary to strengthen governance, digital innovation, community economic empowerment, and policy support that is responsive to the global agenda and local needs.
Development of Module Based on Higher Order Thinking Skills on Cylinder and Cone Matter Indraswari, Nur Fitriyah; Raniati, Raniati; Aini, Kurratul
Jurnal Pendidikan Matematika (JUPITEK) Vol 8 No 1 (2025): Jurnal Pendidikan Matematika (JUPITEK)
Publisher : Program Studi Pendidikan Matematika FKIP Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jupitekvol8iss1pp50-62

Abstract

This study aims to develop a valid, practical, and effective Higher Order Thinking Skills-based learning module on Cylinders and Cones for SMP NU Sumenep seventh-grade students. This type of research is research and development with the ADDIE model (Analysis, Design, Development, Implementation, Evaluation). Data were collected using tests and questionnaires. Material and media experts validated the results. The results of the study show: 1) the validity aspect obtained an average of 87.5% with the criteria of "very good", 2) The practicality aspect seen from student assessments after using the learning module, obtained an average of 84.5% with the criteria of "good", 3) The effectiveness aspect seen from the results of students' mathematical problem-solving abilities, obtained an average of 76% with the criteria of "good". Based on the study results, we can conclude that the learning module related to cylinders and cones is suitable for use in learning because it has met three criteria: valid, practical, and effective. The HOTS-based learning module, especially about cylinders and cones, is expected to increase students' curiosity about the material, which can indirectly also improve students' understanding
Co-Authors Abd. Azis, Abd. Abdul Hobir Abdul Khobir Abdul Wahab Agustiana, Sena Agustiawan, Eko Ahmad Yasid Ali Armadi Amalia, Rosela Anggraini, Sefti Anggun, Wicaksono Arrosi, M. Masykur Balqis, Malikatul Damayanti, Ni Putu Utami Indah Dwisaputra, Aris Erie Agusta, Erie HASANAH, IMROATUL Hayati Hayati Hidayatillah, Yetti I Ketut Budastra, I Ketut Indah Wigati Indraswari, Nur Fitriyah Karisma, Tini Kinanti Kinanti, Kinanti Kurnia, Alfia Rahma Lia, Rosa M. Ridwan Mafaza, Moch. Shodikin Mawardi Syufyan, Farid Miftahul Jannah Muhammad Misbahudholam AR Musayyadah Tis’in Muslimin, Muhammad Imammul Nanik Hariyana Nawang Wulan, Diah Noviyanto Noviyanto, Noviyanto Nurokhman, Amin Nurrahman, Jihat Oktiansyah, Rian Pahleivi, Arya Duta Reza Putri, Oktariyani Putri, Seprianti Randika Qamariyah, Siti Rahman, Moh. Zainor Raniati, Raniati Rosa, Adelia Royani, Agnes Elva Sa'baniyah, Widadatus Sama’, Sama’ Shalehah, Almaratus Silviyanti, Tria Siti Farida Subhan, Moh Suhaema Suhaema Supandi Supandi Supandi Taslim Sjah, Taslim Ulpah, Siti Mariyah Ummi Hiras Habisukan, Ummi Hiras Widiastuti, Anisa Yulekah, Siti Yustina Hapida, Yustina Zainuri Zainuri, Zainuri