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Menilai Tingkat Religiusitas dan Pengetahuan pada Perilaku Beli Generasi Muda Terhadap Produk Pangan Halal Purnasari, NUrwulan; Hasyim, Fuad; Sabarisman, Iman
BISNIS Vol 6, No 2 (2018): BISNIS: Jurnal Bisnis dan Manajemen Islam
Publisher : Fakultas Ekonom dan Bisnis Islam Institut Agama Islam Negeri (IAIN) Kudus

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21043/bisnis.v6i2.4569

Halal food products are a necessity for a Muslim. However, not all food circulating in the market is halal products, so people must be smart in choosing food products. This study aims to determine the relationship between knowledge and the level of religiosity of young people towards the decision to buy halal food products. Based on the sample of young people from various universities in the Yogyakarta and Surakarta areas the results showed that the level of religiosity and knowledge about halal food products had an influence on purchasing decisions for halal products, except that the level of religiosity had a higher influence. This shows that the level of religiosity is an important factor that needs to be considered especially in promoting halal food products.

Pengenalan Literasi Sampah Pada Anak-Anak Melalui Video Dan Permainan Astuti, Septin Puji; Ristiawan, Ardhi; Ulya, Annida Unnatiq; Purwono, Purwono; Purnasari, Nurwulan
JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Vol 3 No 2 (2019): JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Publisher : Dewan Pimpinan Daerah (DPD) Forum Dosen Indonesia JATIM

Environmental education creates environmental behaviour of people. Children are social agent who plays prominent role for shaping future life. In order to create environmental consciousness generation environmental education should be delivered to children. This paper reports community engagement activity through providing environmental education for first to third grade of primary school children. The delivery process of environmental education to children was transferred through movies and games. Two movies were played to children have attracted them to understand of the prominent of putting trash to the right litter bin. Meanwhile, game simulation for practicing waste separation resulted 96% of children were able to put rubbish in the right litter: organic, paper and plastic litter. Children who did wrong argue that they made mistakes due to time limit which influenced them to put to the right litter.

BUBUR SURAN, KULINER TRADISIONAL SURAKARTA: ANTARA TRADISI DAN GAYA HIDUP Kartika, Irma Ayu; Purnasari, Nurwulan
IJTIMAIYA: Journal of Social Science Teaching Vol 4, No 2 (2020): IJTIMAIYA : Journal of Social Science Teaching
Publisher : Program Studi Tadris IPS Fakultas tarbiyah IAIN Kudus

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21043/ji.v4i2.8080

Bubur Suran is one of the culinary festivals that routinely carried out in the Mangkunegaran Palace of Surakarta has not been studied yet. This study aims to explore the history and philosophy of Bubur Suran and study of nutritional aspects related to the lifestyle of the Javanese community in the Surakarta. The method used is a literature review and direct interviews with courtiers in Mangkunegaran. The results showed that Bubur Suran is one of the traditional culinary heritages that has a great historical value and can be a lifestyle identifier for the Surakarta settlement community in terms of nutritional aspects. During the modernization that has entered and developed in Indonesia, Mangkunegaran could maintain its tradition through Bubur Suran and make it a lifestyle until now. The Mangkunegaran using the culinary tradition of Bubur Suran to shows their identity and lifestyle to their social environment. Its showed that tradition could carry out a lifestyle without leaving the traditions which have been running from generation to generation.

BUBUR SURAN, KULINER TRADISIONAL SURAKARTA: ANTARA TRADISI DAN GAYA HIDUP Kartika, Irma Ayu; Purnasari, Nurwulan
IJTIMAIYA: Journal of Social Science Teaching Vol 4, No 2 (2020): IJTIMAIYA : Journal of Social Science Teaching
Publisher : Program Studi Tadris IPS Fakultas tarbiyah IAIN Kudus

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21043/ji.v4i2.8080

Bubur Suran is one of the culinary festivals that routinely carried out in the Mangkunegaran Palace of Surakarta has not been studied yet. This study aims to explore the history and philosophy of Bubur Suran and study of nutritional aspects related to the lifestyle of the Javanese community in the Surakarta. The method used is a literature review and direct interviews with courtiers in Mangkunegaran. The results showed that Bubur Suran is one of the traditional culinary heritages that has a great historical value and can be a lifestyle identifier for the Surakarta settlement community in terms of nutritional aspects. During the modernization that has entered and developed in Indonesia, Mangkunegaran could maintain its tradition through Bubur Suran and make it a lifestyle until now. The Mangkunegaran using the culinary tradition of Bubur Suran to shows their identity and lifestyle to their social environment. Its showed that tradition could carry out a lifestyle without leaving the traditions which have been running from generation to generation.

Antecedent Of Halal Food Purchasing Decision: A Theory Of Planned Behavior (TPB) Approach Hasyim, Fuad; Purnasari, Nurwulan
IQTISHADIA Vol 14, No 1 (2021): IQTISHADIA
Publisher : Ekonomi Syariah IAIN Kudus

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21043/iqtishadia.v14i1.10002

The purpose of this study is to investigate the factors that influence Indonesian customers in purchasing decisions for halal food. The approach taken uses the theory of planned behavior (TPB) because this theory emphasizes the aspects of individual behavior in making purchase decisions. Data obtained from distributing e-questionnaires with random sampling technique. The data is processed using structural equation modeling (SEM). The results show that all TPB constructs have a significant influence on the purchase of halal food by Indonesian customers. This research adds to and expands our knowledge of the halal food purchasing decision, as well as identifying the rationales for halal food purchases. From a managerial standpoint, the findings support investment decisions and relate to Indonesia's growth as a halal hub (supply chain) that addresses and considers the concerns and needs of businesses and Indonesian government agencies..

Antecedent Of Halal Food Purchasing Decision: A Theory Of Planned Behavior (TPB) Approach Hasyim, Fuad; Purnasari, Nurwulan
IQTISHADIA Vol 14, No 1 (2021): IQTISHADIA
Publisher : Ekonomi Syariah IAIN Kudus

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21043/iqtishadia.v14i1.10002

The purpose of this study is to investigate the factors that influence Indonesian customers in purchasing decisions for halal food. The approach taken uses the theory of planned behavior (TPB) because this theory emphasizes the aspects of individual behavior in making purchase decisions. Data obtained from distributing e-questionnaires with random sampling technique. The data is processed using structural equation modeling (SEM). The results show that all TPB constructs have a significant influence on the purchase of halal food by Indonesian customers. This research adds to and expands our knowledge of the halal food purchasing decision, as well as identifying the rationales for halal food purchases. From a managerial standpoint, the findings support investment decisions and relate to Indonesia's growth as a halal hub (supply chain) that addresses and considers the concerns and needs of businesses and Indonesian government agencies..

KARAKTERISTIK MIKROKAPSUL Lactobacillus plantarum DAN STABILITASNYA DALAM PRODUK SELAI SALAK Nurwulan Purnasari; Betty Sri Laksmi Jenie; Lilis Nuraida
Jurnal Teknologi dan Industri Pangan Vol. 26 No. 1 (2015): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Microencapsulation a technique that can be used to improve the viability of probiotic during food processing and through the intestinal tract. Two probiotic candidates (Lb. plantarum BSL and Lb. plantarum 2C12) were encapsulated using 3% sodium alginate and soybean oil (0.2% Tween 80). The objectives of the study were to evaluate the effectivity of microencapsulation technique by emulsion method on the probiotic survival, heat resistance, injured cell, and tolerance to bile salt (0.5%) and low pH (pH 2). The encapsulated probiotics were then incorporated into snake fruit jam and evaluated for their viability during storage in room temperature for 4 weeks. The results showed that both microencapsulated probiotics demonstrated good survival with high viability (11 Log CFU g-1). Heat resistance of the encapsulated strains at 50ºC was better than their free cells, although higher temperatures (60-70ºC) would lowered the number of survivors. Heating at 50-70ºC caused injury to all probiotics cells either free or encapsulated. The survival of all encapsulated probiotics to bile salt and low pH were also better than their free cells. Encapsulated probiotic bacteria in snake fruit jam showed good viability throughout the four weeks of storage, whereas the free probiotic lost all their viability within two weeks. The total yeast and mold count of the probiotic snake fruit jam at 4 week-storage it was still approximately below the maximum standard. The results suggested that microencapsulation of probiotic by emulsion method is suitable to develop snake fruit jam as fruit based probiotic product.

Menilai Tingkat Religiusitas dan Pengetahuan pada Perilaku Beli Generasi Muda Terhadap Produk Pangan Halal NUrwulan Purnasari; Fuad Hasyim; Iman Sabarisman
BISNIS Vol 6, No 2 (2018): BISNIS: Jurnal Bisnis dan Manajemen Islam
Publisher : Fakultas Ekonom dan Bisnis Islam Institut Agama Islam Negeri (IAIN) Kudus

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21043/bisnis.v6i2.4569

Halal food products are a necessity for a Muslim. However, not all food circulating in the market is halal products, so people must be smart in choosing food products. This study aims to determine the relationship between knowledge and the level of religiosity of young people towards the decision to buy halal food products. Based on the sample of young people from various universities in the Yogyakarta and Surakarta areas the results showed that the level of religiosity and knowledge about halal food products had an influence on purchasing decisions for halal products, except that the level of religiosity had a higher influence. This shows that the level of religiosity is an important factor that needs to be considered especially in promoting halal food products.

Antecedent Of Halal Food Purchasing Decision: A Theory Of Planned Behavior (TPB) Approach Fuad Hasyim; Nurwulan Purnasari
IQTISHADIA Vol 14, No 1 (2021): IQTISHADIA
Publisher : Ekonomi Syariah IAIN Kudus

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21043/iqtishadia.v14i1.10002

The purpose of this study is to investigate the factors that influence Indonesian customers in purchasing decisions for halal food. The approach taken uses the theory of planned behavior (TPB) because this theory emphasizes the aspects of individual behavior in making purchase decisions. Data obtained from distributing e-questionnaires with random sampling technique. The data is processed using structural equation modeling (SEM). The results show that all TPB constructs have a significant influence on the purchase of halal food by Indonesian customers. This research adds to and expands our knowledge of the halal food purchasing decision, as well as identifying the rationales for halal food purchases. From a managerial standpoint, the findings support investment decisions and relate to Indonesia's growth as a halal hub (supply chain) that addresses and considers the concerns and needs of businesses and Indonesian government agencies..

BUBUR SURAN, KULINER TRADISIONAL SURAKARTA: ANTARA TRADISI DAN GAYA HIDUP Irma Ayu Kartika; Nurwulan Purnasari
IJTIMAIYA: Journal of Social Science Teaching Vol 4, No 2 (2020): IJTIMAIYA : Journal of Social Science Teaching
Publisher : Program Studi Tadris IPS Fakultas tarbiyah IAIN Kudus

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21043/ji.v4i2.8080

Bubur Suran is one of the culinary festivals that routinely carried out in the Mangkunegaran Palace of Surakarta has not been studied yet. This study aims to explore the history and philosophy of Bubur Suran and study of nutritional aspects related to the lifestyle of the Javanese community in the Surakarta. The method used is a literature review and direct interviews with courtiers in Mangkunegaran. The results showed that Bubur Suran is one of the traditional culinary heritages that has a great historical value and can be a lifestyle identifier for the Surakarta settlement community in terms of nutritional aspects. During the modernization that has entered and developed in Indonesia, Mangkunegaran could maintain its tradition through Bubur Suran and make it a lifestyle until now. The Mangkunegaran using the culinary tradition of Bubur Suran to shows their identity and lifestyle to their social environment. Its showed that tradition could carry out a lifestyle without leaving the traditions which have been running from generation to generation.

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