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All Journal AcTion: Aceh Nutrition Journal Kutubkhanah Jurnal Penelitian Sosial Keagamaan
Hesti Rahmawati, Hesti
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Religion Health Professions Immunology & microbiology Medicine & Pharmacology Public Health Social Sciences

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Dialektika Ulama Dan Budayawan Terhadap Tradisi Ngarot: Harmoni Agama dan Budaya Lokal Tsany, Muhammad Arkan Putra; Aliyah, Alya; Hapsar, Meidina Dwi; Rahmawati, Hesti; Cahyani, Amanda Naifah; Supriyadi, Tedi
Kutubkhanah Vol 25, No 1 (2025): Januari - Juni
Publisher : Lembaga penelitian dan pengabdian kepada masyrakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24014/kutubkhanah.v25i1.36975

Abstract

Artikel ini mengkaji dialektika antara ulama dan budayawan dalam merespons tradisi Ngarot sebagai ekspresi budaya lokal masyarakat Desa Karedok, Kecamatan Jatigede, Kabupaten Sumedang, Jawa Barat. Tradisi ini merupakan warisan budaya agraris yang menyatukan unsur spiritual dan sosial melalui praktik doa bersama, penguburan kepala kerbau, dan pembagian hasil panen sebagai simbol rasa syukur. Penelitian ini menggunakan pendekatan kualitatif dengan desain studi kasus, melibatkan wawancara mendalam terhadap ulama, budayawan, dan tokoh masyarakat setempat. Hasil penelitian menunjukkan bahwa meskipun terdapat perbedaan tafsir terhadap simbolisme ritual tertentu, mayoritas narasumber menilai bahwa tradisi Ngarot tidak bertentangan dengan ajaran Islam dan justru memperkuat nilai religius serta identitas budaya lokal. Tradisi ini juga memainkan peran penting dalam menjaga keseimbangan ekologis dan nilai-nilai agraris. Dengan demikian, Ngarot menjadi contoh nyata bagaimana tradisi lokal dapat menjadi ruang perjumpaan harmonis antara agama dan budaya dalam masyarakat pedesaan Indonesia.
Effect of mocaf-soybean flour ratio on nutritional composition and antioxidant activity of gluten free snack bars Prayitno, Sutrisno Adi; Utami, Dwi Retnaningtyas; Wahyu Pramesti, Reza Astika; Rahmawati, Hesti
AcTion: Aceh Nutrition Journal Vol 11, No 1 (2026): March
Publisher : Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/action.v11i1.3174

Abstract

Innovations in gluten-free snacks based on local ingredients, such as fermented mokaf and soy flour, have the potential to produce healthier functional foods and support dietary diversity. This study aimed to assess the effects of varying mokaf-soy flour ratios on the nutritional profile and antioxidant capacity of snacks. Methods: This study used a completely randomized design with six formulations (100:0 to 0:100) and three replicates. The study was conducted at the Food Chemistry and Analysis Laboratory and Agricultural Product Processing Technology Laboratory, Muhammadiyah University Gresik, from November 2025 to January 2026. The parameters analyzed included moisture, ash, protein, fat, carbohydrate, calcium, iron, total phenolic contents, and antioxidant activity using the DPPH method. Data were analyzed using ANOVA and Tukey's post hoc test. The results showed that an increase in the proportion of soybean flour reduced the moisture (4.45% to 2.92%) and carbohydrate (78.45% to 69.80%) (p<0.05) contents. The protein content increased from 5.36% to 23.59%, calcium from 227 to 350 mg/100 g, and iron from 34.8 to 44.8 mg/100 g. The total phenolic content increased and the IC₅₀ value decreased, indicating stronger antioxidant activity. In conclusion, soy flour substitution improved the nutritional quality and antioxidant potential of the snacks. A mixed formulation is recommended to balance functional value and consumer acceptance, accompanied by further evaluation of its stability and sensory quality.
Co-Authors Aliyah, Alya Cahyani, Amanda Naifah Hapsar, Meidina Dwi Supriyadi, Tedi Sutrisno Adi Prayitno Tsany, Muhammad Arkan Putra Utami, Dwi Retnaningtyas Wahyu Pramesti, Reza Astika