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All Journal Jurnal Manajemen Pendidikan Indonesia Journal of Halal Journal of Halal Research, Policy, and Industry
Mumtazah, Muna
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Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Public Health

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HALAL CRITICAL POINT ANALYSIS OF SOME TOAST SAMPLES IN CIBIRU DISTRICT, BANDUNG CITY Mumtazah, Muna; Wardatul Jannah, Annisa; Mauludiyyah Inayatulloh, Hilma; Supriyatna, Ateng
Indonesia Journal of Halal Vol 6, No 2 (2023): IJH
Publisher : Pusat Kajian Halal Undip

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/halal.v6i2.19154

Abstract

Abstract : The halalness of a food product is still a hot topic in public discussion. The halal quality of food and beverage products does not always depend on the raw materials used. However, it can be known from the mixing materials used, starting from the production process to the distribution process. Muslims are required to eat food that is halal and thoyyib, the critical point of an important product. The critical point of halal is a stage of food production where there is a possibility for a product to become haram. The purpose of this study is to determine the critical point of halal toast products in the Cibiru area, Bandung City. The method used is direct field research by way of observation, interviews, and documentation related to the required data. Furthermore, data analysis was carried out and described in accordance with data collection when in the field. So that the results show that there are critical points in the composition of toast, namely plain bread, jam, and margarine as well as critical points in the tools used, namely baking sheets and brushes. 
HALAL CRITICAL POINT ANALYSIS OF SOME TOAST SAMPLES IN CIBIRU DISTRICT, BANDUNG CITY Jannah, Annisa Wardatul; Inayatulloh, Hilma Mauludiyyah; Mumtazah, Muna; Supriyatna, Ateng
Journal of Halal Research, Policy, and Industry Vol. 2 No. 1 (2023): Journal of Halal Research, Policy and Industry: July
Publisher : UNIVERSITAS NAHDLATUL ULAMA SURABAYA

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The halalness of a food product is still a hot topic in public discussion. The halal quality of food and beverage products does not always depend on the raw materials used. However, it can be known from the mixing materials used, starting from the production process to the distribution process. Muslims are required to eat food that is halal and thoyyib, the critical point of an important product. The critical point of halal is a stage of food production where there is a possibility for a product to become haram. The purpose of this study is to determine the critical point of halal toast products in the Cibiru area, Bandung City. The method used is direct field research by way of observation, interviews, and documentation related to the required data. Furthermore, data analysis was carried out and described in accordance with data collection when in the field. So that the results show that there are critical points in the composition of toast, namely plain bread, jam, and margarine as well as critical points in the tools used, namely baking sheets and brushes.
MANAJEMEN TRANSFORMASI PEMBELAJARAN DI SEKOLAH ALAM DEPOK: INTEGRASI MEDIA DIGITAL DAN PRAKTIK LAPANGAN Putri, Tatia Rahmanita; Mumtazah, Muna; Andika, Taura; Lestari, Ambar Sri
Jurnal Manajemen Pendidikan Vol. 10 No. 3 (2025): Regular Issue
Publisher : STKIP Pesisir Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34125/jmp.v10i3.737

Abstract

This study aims to analyzes Learning Transformation Management at Sekolah Alam Depok, focusing on the integration of digital media and field practices. The background highlights the need for learning innovations that combine technological advances with nature-based approaches, while respecting the school's limitations on gadget use by students. A qualitative method with a case study approach was employed, involving observations and interviews with teachers and students. The results indicate that Learning Transformation Management at Sekolah Alam Depok successfully integrates digital media with field practices, enhancing student motivation and engagement. Students showed greater enthusiasm in learning activities that combined technology and outdoor practices. The use of digital media, such as educational videos and interactive presentations, clarified the understanding of concepts taught, even without personal devices. This integration made learning more contextual, engaging, and meaningful the novelty of this research lies in an effective learning management model that combines non-device digital media with outdoor learning practices, creating an innovative and adaptive learning environment suitable for nature-based schools in the digital age. These findings are expected to serve as a reference for other schools in developing relevant learning strategies.
Co-Authors Ambar Sri Lestari1 Andika, Taura Ateng Supriyatna, Ateng Inayatulloh, Hilma Mauludiyyah Jannah, Annisa Wardatul Mauludiyyah Inayatulloh, Hilma Putri, Tatia Rahmanita Wardatul Jannah, Annisa