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Harianto, Andi
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Konsep Humanistis dalam Penangkapan Pelaku Tindak Pidana oleh Resmob Satreskrim Polres Bogor Harianto, Andi; Suprijatna, Dadang; Ma'arif, Rizal Syamsul
Karimah Tauhid Vol. 3 No. 4 (2024): Karimah Tauhid
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/karimahtauhid.v3i4.12776

Abstract

Kenyataan dalam penangkapan, surat perintah penangkapan jarang diperlihatkan kepada orang yang akan ditahan. Bahkan tindakan penangkapan dilakukan tanpa surat perintah. Penyiksaan merupakan bentuk penyimpangan dalam penangkapan.Penelitian ini bertujuan mengkaji Konsep Humanistis Dalam Penangkapan Pelaku Tindak Pidana Oleh Resmob Satreskrim Polres Bogor. Metode, penelitian ini merupakan penelitian yuridis empiris yaitu penelitian yang mengkaji gejala  hukum yang terjadi dalam masyarakat.  Hasil penelitian menunjukkan Penangkapan yang dilakukan secara humanis harus melibatkan masyarakat  seperti: 1) Melakukan koordinasi dengan masyarakat setempat; 2) Melakukan koordinasi dengan tokoh adat, tokoh agama, tokoh pemuda,  tokoh adat,  dan pemerintah desa. Hal ini dilakukan agar dalam  melakukan penangkapan mendapat dukungan dari semua unsur masyarakat. Selain itu pihak kepolisian harus menujukkan kedekatan dengan masyarakat sebagai bagian dari penegak  hukum.
The effect of sodium tripolyphosphate (STPP) concentration on the physical and chemical properties of modified yellow pumpkin starch (Modified cucurbita moschata starch) Faisal, Muhammad; Harianto, Andi; Hutasoit, Jenri Parlinggoman; Amrullah, Shafwan; Ardiansyah, Adi
Jurnal Agrotek Ummat Vol 10, No 3 (2023): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v10i3.15817

Abstract

Yellow pumpkin is rich in vitamin A, carotene, and other essential nutrients, and has good durability. Apart from being a food and vegetable, pumpkin can be processed into semi-finished flour which becomes a processed product. This study aims to examine the effect of sodium tripolyphosphate (STPP) concentration on the physical and chemical properties of modified pumpkin starch (Modified cucurbita moschata starch). This study used an experimental method in the laboratory with a completely randomized design (CRD). The concentrations of STPP used in the treatments were 0.1%, 0.3%, 0.5%, 0.7%, and 0.9% of the weight of pumpkin starch. Each treatment was repeated 3 times, totaling 15 experimental units. Parameters observed included solubility, swelling power, moisture content, and starch content. Data were analyzed using analysis of variance (Anova) with a real level of 5% and Least Significance Different (LSD) further test. The results showed that STPP concentration had no significant effect on solubility and swelling power, but had a significant effect on the moisture content and starch content. The higher the STPP concentration, the higher the water content and the lower the starch content. The 0.9% STPP concentration had the highest moisture content (15.54%) and the 0.3% STPP concentration had the highest starch content (92.63%).  In order to be more complex, further research is carried out to test the parameters of phosphate content, ash content, amylose content, amylopectin content, color, PH, viscosity, anthocyanins, crude fiber, gelatinization, syneresis, antioxidants, polyphenols, reducing sugar, water holding capacity and oil holding capacity.
Co-Authors Adi Ardiansyah, Adi Amrullah, Shafwan Dadang Suprijatna Hutasoit, Jenri Parlinggoman Ma'arif, Rizal Syamsul Muhammad Faisal