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All Journal Journal of halal product and research (JHPR) Tatar Pasundan: Jurnal Diklat Keagamaan
Naimatul Khoiroh, Naimatul
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Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Dentistry Economics, Econometrics & Finance Education Immunology & microbiology Languange, Linguistic, Communication & Media Medicine & Pharmacology Public Health Social Sciences Veterinary

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Melatih Keterampilan Berpikir Kritis Pada Topik Larutan Penyangga Melalui Pengembangan E-Modul Berbasis Pendekatan Saintifik Hidayati, Ririn Eva; Khoiroh, Naimatul
Tatar Pasundan: Jurnal Diklat Keagamaan Vol 18, No 1 (2024): Tatar Pasundan: Jurnal Diklat Keagamaan
Publisher : Balai Diklat Keagamaan Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38075/tp.v18i1.465

Abstract

This study was undertaken to develop an e-Module based on a scientific method that can teach critical thinking skills on the issue of buffer solutions that are legitimate, practical, and successful. This development research employs a 4-D methodology (Define, Design, Develop, and Disseminate). Validity, practicality, and efficacy are the three limits assessed. Data is analyzed using quantitative descriptive approaches. The E-Module produced has a validity of 3.31 with extremely valid criteria, a practicality of 90%, an effectiveness of 83.33%, an N-gain score of 0.69, an average completion of 83.33%, and an 88% response rate from students. The E-Module is acceptable for class XI due to its validity, practicality, and efficacy. The e-modules that have been created can supplement existing instructional resources at madrasas. Keywords: critical thinking skills; e-module; scientific approach; buffer solution
Halal traceability study chicken meat nuggets Nurhayati, Ima; Khoiroh, Naimatul
Journal of Halal Product and Research (JHPR) Vol. 6 No. 2 (2023): The Development of Global Halal: Issues and Challenges
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jhpr.vol.6-issue.2.93-107

Abstract

Indonesia is a country with a majority Muslim population, so this can cause concern. Islam also teaches about the obligation to consume halal food, resulting in the emergence of various halal industries to meet food needs. One of the products produced by the halal food industry is chicken nuggets. Chicken nuggets are available in various brands with different ingredients ranging from raw materials, additional ingredients, to supporting ingredients. When processing nuggets, it must be ensured that they meet halal food safety standards, one of which is using the Halal Critical Control Point (HCCP) approach. This HCCP aims to consider the origin of raw materials, the processing process until it becomes a product that is ready for distribution. This research aims to determine the critical point for halal food in chicken nugget products in Indonesia as a novelty of this research. In this research, a library study or literature review research method was used. The results of this search show that the critical point for halal food in chicken nuggets is divided into 7 of them; 1) chicken meat, 2) wheat flour, 3) cooking oil,  4) processed vegetable ingredients, 5) sugar, 6) soy protein, 7) monosodium glutamate. This research can help provide information to the public about the importance of halal food from production to processing aspects.
Co-Authors Gunawan, Aldi Hidayati, Anif Mega Hidayati, Ririn Eva Nurhayati, Ima Sari, Fatati Nurmala Umrokah, Siti