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All Journal International Journal of Business, Law, and Education Karimah Tauhid
Berliana, Dina
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Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Neuroscience Social Sciences Other

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Karakteristik Kimia dan Sensori Kue Satu Berbahan Baku Tepung Tempe dengan Penambahan Tepung Ketan Putih Berliana, Dina; Nurlaela, R. Siti; Hapsari, Distya Riski
Karimah Tauhid Vol. 3 No. 6 (2024): Karimah Tauhid
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/karimahtauhid.v3i6.13342

Abstract

Kue satu merupakan kue kering yang terbuat dari tepung kacang hijau. Ada banyak bahan makanan yang dapat diolah sebagai bahan dasar dalam kue satu, termasuk tepung tempe dan tepung ketan putih. Penelitian ini memiliki tujuan untuk mengetahui pengaruh tepung tempe dengan tepung ketan putih terhadap kandungan kimia dan sensori dari kue satu. Metode penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) satu faktor dan dua ulangan. Taraf perlakuannya yaitu perbandingan tepung tempe dengan tepung ketan putih meliputi P1 (100 g : 0 g), P2 (90 g : 10 g), P3 (80 g : 20 g), P4 (70 g : 30 g). Diperoleh hasil dimana semakin banyak proporsi tepung ketan putih menurunkan kadar abu, air, dan protein, serta menghasilkan warna kue satu mengarah ke kuning, aroma ke arah tidak langu, rasa mengarah tidak terasa tempe, serta tekstur mengarah ke renyah membuat tingkat kesukaan terhadap kue satu semakin tinggi. Kue satu terpilih yaitu perlakuan 70 g tepung tempe dan 30 g tepung ketan putih. Kandungan gizinya yaitu kadar air 2,95%, abu 0,05%, protein 13,32%, lemak 10,07%, dan karbohidrat 73,61%.
Can Smart Contracts Have a Legality Valid in Indonesia? Berliana, Dina; Dewantara, Reka; Widyanti, Yenny Eta
International Journal of Business, Law, and Education Vol. 6 No. 1 (2025): International Journal of Business, Law, and Education
Publisher : IJBLE Scientific Publications Community Inc.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56442/ijble.v6i1.1079

Abstract

The development of digital technology has encouraged the use of smart contracts as an instrument for automating agreements in Blockchain-based electronic transactions. In the context of Indonesian law, the validity of a smart contract must meet the legal requirements for an agreement, as regulated in Article 1320 of the Civil Code, which includes the agreement between the parties, legal capacity, a transparent object of the agreement, and lawful causes. Additionally, data verification in smart contracts is a key element in guaranteeing the security, authenticity, and transparency of e-commerce transactions, which is related to the provisions in the ITE Law and the PDP Law. This verification aims to prevent data manipulation, reduce the risk of fraud, and increase trust in transactions by using encryption technology, digital signatures, and Blockchain-based identity. Smart contracts can be considered valid if they fulfill the terms of the agreement and data security principles, making their use in e-commerce more effective and reliable.
Co-Authors Distya Riski Hapsari Raden Siti Nurlaela Reka Dewantara Widyanti, Yenny Eta