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All Journal Pusaka : Journal of Tourism, Hospitality, Travel and Business Event Ad-DA’WAH: Dakwah dan Komunikasi Islam
Siti Hadija
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Humanities Decision Sciences, Operations Research & Management Environmental Science Languange, Linguistic, Communication & Media Other

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FILOSOFI KEDUDUKAN DAN FUNGSI HARTA DALAM ISLAM Siti Hadija; Nandang Ihwanudin
Ad-DA'WAH Vol 19 No 02 (2021): Volume 19 Nomor 02 Agustus 2021
Publisher : INSTITUT PEMBINA ROHANI ISLAM JAKARTA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (483.416 KB) | DOI: 10.59109/addawah.v19i02.7

Abstract

Penulis menginterprestasikan dan menjelaskan tentang kedudukan harta dan fungsi harta sendiri dalam Islam, Seseorang atau sekelompok orang pada dasarnya dapat dengan leluasa menikmati, membelanjakan dan atau menggunakan harta benda/harta kekayaannya tanpa ada yang bisa menghalangi sepanjang harta yang diperolehnya itu dengan cara ‘halal’. Namun hak untuk menikmati harta benda milik pribadi tersebut tidak bisa bersifat absolut karena di dalam prinsip hukum Islam, “Di dalam harta seorang Muslim terdapat hak orang lain”. Membelanjakan uang untuk membeli sesuatu barang terkadang lebih mengedepankan keinginan ketimbang kebutuhan. Harta yang dipergunakan lebih mengarah kepada hal – hal yang bersifat konsumtif dari pada bernilai produktif yang bermuara pada kegiatan, penelitian ini akan menitikberatkan pada aspek kesadaran seorang hamba akan keberadaan harta benda yang dimilikinya dan ketaatan seorang hamba itu kepada rabbnya dalam membelanjakan rezeki yang telah Allah Swt berikan kepada hamba- Nya. Apakah ia tergolong hamba yang syukur atau kufur.
Uji Coba Pembuatan Limbah Whey Dangke Menjadi Olahan Sorbet Dewi Andriani; Siti Hadija; Rafika Hayati
Pusaka : Journal of Tourism, Hospitality, Travel and Business Event Vol. 1, No 2 August (2019)
Publisher : Politeknik Pariwisata Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33649/pusaka.v1i2.16

Abstract

Whey dangke is a waste generated by proses of separation whey and curd during process of making dangke. This study aims to determine whey of dangke used as dairy product, such as sorbetacceptance of the community to taste, aroma, color and texture of milk sorbet from processed whey dangke Enrekang. Population in this research is student of class 4 Polytechnic of Bosowa. The sample in this research is 73 panelists using simple random sampling technique. This type of research is experimental. The analysis in this study is descriptive statistics using the average formula. whey dangke in this experiment researcher use three types of treatment that is at first treatment W100:S0 (100% whey dangke and 0% pure milk), second treatment W75: S25 (75% whey dangke and 25% pure milk ), the third treatment of W50:S50 (50% whey dangke and 50% pure milk). The results showed that whey dangke Enrekang can be processed as sorbet. Hedonic test on milk sorbet product showed that the most preferred taste aspect was the W50:S50 treatment with an average of 3.46%, the most preferred treatment of the texture aspect was the W50: S50 treatment with an average of 3.75 , the most preferred treatment of the color aspect was the W50: S50 treatment with an average of 3.40, and the most preferred treatment of the aroma aspect was the W100:S0 treatment with an average value of 3.77.
Co-Authors Dewi Andriani Nandang Ihwanudin Rafika Hayati