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All Journal Journal of Tropical AgriFood Journal of Sustainable Transformation Journal of Multidisciplinary Inquiry in Science, Technology and Educational Research J-Proteksion : Jurnal Kajian Ilmiah dan Teknologi Teknik Mesin
Purbawati, Purbawati
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Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Engineering Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Mechanical Engineering Medicine & Pharmacology Social Sciences Other

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ANALYSIS OF THE SUPPLY AND DISTRIBUTION OF ISLAMIC PUBLIC ASSETS FROM A SPIRITUAL MANAGEMENT PERSPECTIVE Atmaja, Diyaa Aaisyah Salmaa Putri; Purbawati, Purbawati; Rosanti, Ida
Journal of Sustainable Transformation Vol. 2 No. 01 (2023)
Publisher : Universitas Nahdlatul Ulama Kalimantan Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59310/jst.v2i01.23

Abstract

This research intends to uncover, explain and analyze the concept of Islamic thought from Sheikh Taqiyuddin an-Nabhani regarding the provision and distribution of public finances in Baitul Maal by taking the perspective of heavenly management. The research results reveal that Sheikh Taqiyuddin An-Nabhani's concept of supply and distribution management of public finances in Baitul Maal is essentially a revenue and expenditure concept that reflects the income and expenditure allocation of the caliphate state in accordance with the principles of Islamic religious law. General analysis shows that the concept of Baitul Maal in the thoughts of Sheikh Taqiyuudin An-Nabhani explains that Baitul Maal manages community assets on a state scale and emphasizes the role of Islamic political riayah 'ala syu'unil ummat (management of the affairs of the people) by dawlah and imam/caliph. Meanwhile, formal object analysis shows that the concept of Baitul Maal in the thoughts of Sheikh Taqiyuddin An-Nabhani contains values that fulfill the realm of Life is Place of Wealth as a domain in celestial/spiritual management.
ANALISA ORGANOLEPTIK DAN ENUMERASI CEMARAN BAKTERI PADA TELUR ASIN DENGAN PERLAKUAN PERENDAMAN DAUN SIRIH ( Piper betle L.) Setyawan, Zuhdi; Pratama, Muh Doddy; Purbawati, Purbawati; Jati Palupi, Pratiwi; Prasetia, Retno
Journal of Sustainable Transformation Vol. 2 No. 02 (2024)
Publisher : Universitas Nahdlatul Ulama Kalimantan Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59310/jst.v2i02.35

Abstract

Eggs easily experience a decrease in quality caused by the evaporation of water and CO₂. This study aimed to study the effect of soaking betel leaves (Piper betel L.) in improving the quality of salt eggs, analyzed by the number of bacteria, and the quality of salted eggs. The research was conducted by a completely randomized design (RAL), the data were analyzed using the ANOVA test and BNJ as further test with a significance level of 5%. The sample of this research was 120 duck eggs divided into 4 groups that were with no soaking (AB1), and with soaking of betel solution at concentrations 20% (AB2), 30% (AB3), and AB4 (40% solution)) with 3 replicates for the organoleptic test and 2 for the bacterial contamination test. The best result of the organoleptic test was at a concentration immersion of 40% while the total bacteria in salted eggs soaking 30% obtained a value of 35x104 cfu/gr. Thus, the soaking of salted eggs at 40% was the most favored by panelists. The results of salted eggs treated with betel leaf solution at a concentration of 30% provided the least amount of bacterial contamination compared to others.
Tingkat Kesukaan Konsumen Terhadap Flavor Alami Daun Pandan (Pandanus Amaryllifolius) dan Daun Jeruk Purut (Citrus Hystrix) pada Nata De Coco Ramadan, Ramadan; Pratama, Muhammad Doddy; Purbawati, Purbawati
Journal of Multidisciplinary Inquiry in Science, Technology and Educational Research Vol. 2 No. 2 (2025): FEBRUARI-APRIL
Publisher : UNIVERSITAS SERAMBI MEKKAH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/mister.v2i2.3082

Abstract

Utilization of old coconut water waste can be used as an economical product such as nata de coco. Testing the level of consumer preference for nata de coco is not only seen from the chemical aspect but also from the color, texture, scent and taste. This study aims to determine the level of consumer preference for nata de coco which is given a natural flavor from pandan leaves and kaffir lime leaves in nata de coco by using organoleptic assay. The results were analyzed by one-way ANOVA and showed by average calculation. The results of the (hedonic) organoleptic test showed that for color and texture, consumer preferred pandan leaves were better than kaffir lime leaves as natural flavour. Meanwhile, the scent and taste of Citrus leaves were better compared to pandan leaves.
Pengaruh penambahan bubuk kayu manis terhadap akarakteristik fisikokimia, mikrobiologi dan sensori abon nabati bonggol pisang kepok (Musa acuminata x balbisiana) Purba, Nova Solina; Palupi, Pratiwi Jati; Putri, Vinka Adelina; Purbawati, Purbawati; Pratama, Muhamad Doddy; Prasetia, Retno; Fahrizal, Fahrizal
Journal of Tropical AgriFood Volume 7 Nomor 1 Tahun 2025
Publisher : Jurusan Teknologi Hasil Pertanian Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.7.1.2025.19335.59-66

Abstract

Penelitian ini bertujuan untuk mempelajari pengaruh penambahan bubuk kayu manis terhadap karakteristik organoleptik (warna, aroma, tekstur dan rasa) abon nabati dari bonggol pisang kepok, serta kadar air, kadar serat kasar, dan mikroba totalnya. Penelitian ini merupakan percobaan faktor tunggal (penambahan kayu manis) yang disusun dalam Rancangan Acak Lengkap. Level perlakuan yang dicoba adalah 0,0 g, 0,5 g, dan 1,0 g. Setiap perlakuan diulang tiga kali. Jumlah bonggol pisang kepok yang digunakan adalah 100 g. Hasil penelitian menunjukkan bahwa penambahan kayu manis pada pembuatan abon nabati bonggol pisang kepok memberikan pengaruh nyata terhadap karakteristik organoleptik untuk semua atribut, kadar air, kadar serat kasar, dan angka lempeng total. Penambahan bubuk kayu manis sebesar 1,0 g menghasilkan abon nabati dengan respons organoleptik terbaik untuk aroma, rasa dan tekstur, sedangkan respons hedonik untuk warna terbaik adalah tanpa penambahan kayu manis.
Penggunaan Ekstraksi Arang Tempurung Kelapa sebagai Pengganti Pigmen Sintetis terhadap Sifat Fisis dan Mekanis Material Komposit yusup, mad; Purbawati, Purbawati; Aaisyah Salmaa Putri Atmaja, Diyaa
J-Proteksion: Jurnal Kajian Ilmiah dan Teknologi Teknik Mesin Vol. 9 No. 2 (2025): J-Proteksion
Publisher : Universitas Muhammadiyah Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32528/jp.v9i2.2643

Abstract

Penelitian ini mengkaji potensi ekstrak arang dari tempurung kelapa sebagai alternatif pengganti pigmen sintetis pada material komposit. Arang tempurung kelapa dipilih karena ketersediaannya yang melimpah serta kemampuannya sebagai agen pewarna alami dan elemen penguat struktural. Studi ini menyelidiki pengaruh variasi fraksi volume dan ukuran partikel arang terhadap sifat fisis dan mekanis komposit. Metodologi eksperimen yang diterapkan meliputi perencanaan, pelaksanaan, dan analisis data menggunakan desain orthogonal array serta evaluasi melalui Structural Composite (SNR). Hasil penelitian diharapkan memberikan wawasan mendalam mengenai optimalisasi formulasi arang tempurung kelapa guna meningkatkan kinerja material komposit dan mendukung keberlanjutan industri material berbasis sumber daya alam. Uji banding menunjukkan bahwa ukuran partikel (Faktor B) merupakan faktor dominan dengan kontribusi sebesar 78,06% terhadap total variasi, sedangkan interaksi antara fraksi volume (Faktor A) dan ukuran partikel (Faktor B) signifikan sebesar 19,58%. Fraksi volume (Faktor A) memberikan kontribusi relatif kecil namun tetap signifikan sebesar 1,71%. Uji impak mengungkapkan bahwa interaksi antara Faktor A dan B signifikan dengan kontribusi 53,64%, sementara faktor lain mempengaruhi sebesar 43,66%. Uji penyerapan air mengindikasikan bahwa interaksi kedua faktor memberikan kontribusi 43,96%, ukuran partikel 13,58%, dan fraksi volume 7,76%, dengan faktor lain 34,70%. Temuan ini memberikan data untuk optimalisasi formulasi dan peningkatan kinerja material komposit ramah lingkungan.
Co-Authors Aaisyah Salmaa Putri Atmaja, Diyaa Atmaja, Diyaa Aaisyah Salmaa Putri Fahrizal Fahrizal Palupi, Pratiwi Jati Prasetia, Retno Pratama, Muh Doddy Pratama, Muhamad Doddy Pratama, Muhammad Doddy Purba, Nova Solina Putri, Vinka Adelina Ramadan Ramadan Rosanti, Ida Setyawan, Zuhdi Yusup, Mad