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All Journal Student Scientific Creativity Journal Jurnal Penelitian Ilmu Ekonomi dan Keuangan Syariah
Muna Mumtazah
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Arts Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Social Sciences

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Halal Critical Point Analysis Of Some Toast Samples In Cibiru District, Bandung City Annisa Wardatul Jannah; Hilma Mauludiyyah Inayatulloh; Muna Mumtazah; Ateng Supriyatna; Tri Cahyanto
Jurnal Penelitian Ilmu Ekonomi dan Keuangan Syariah Vol. 1 No. 3 (2023): Agustus : Jurnal Penelitian Ilmu Ekonomi dan Keuangan Syariah
Publisher : STAI YPIQ BAUBAU, SULAWESI TENGGARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59059/jupiekes.v1i3.280

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.
UTILIZATION Mangifera indica SKIN AND SALT AS ALTERNATIVE ENERGY Ivan Maulana Akbar; Muna Mumtazah; Na’illah Ega Sivana; Adisty Virakawugi Darniwa; Ateng Supriyatna
Student Scientific Creativity Journal Vol. 1 No. 4 (2023): Juli : Student Scientific Creativity Journal
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/sscj-amik.v1i4.1651

Abstract

Efforts to reduce the use of polluting chemicals environment needs innovation to overcome these problems. One of them is by replacing the chemicals contained in the battery by utilizing mango skin waste became bio-battery. Even mango skin waste in the community is not properly utilized so that mango skin becomes waste that has no value. The purpose of this research is to utilize mango skin as a bio-battery material not only to produce current and voltage sources but it is also expected to be able to reduce the negative effects of disposing of community mango skin waste residue into the environment and reduce dependence on chemicals as battery electrolyte paste which has been used so far. The test parameters carried out were the electricity of the bio-baterry using mango skin and salt samples. This research used 3 weight ratios between mango skin solution and salt solution, namely 15:5 gr, 20 gr:5 gr, and 25:5 gr. The main stages of this research consisted of 3 stages, namely preparation, pH testing, characterization of electrical properties, and electrical analysis of mango skin. The results of the research that has been done, it can be concluded that the smallest measurements of pH, electric voltage, and electric current are produced at a volume of 30 ml (15 gr) of 3.55, 0.53 V, and 1.8 mA. While the highest was produced at a volume of 44 ml of 3.53, 1.53 V, and 1.9 mA.
Co-Authors Adisty Virakawugi Darniwa Annisa Wardatul Jannah Ateng Supriyatna Hilma Mauludiyyah Inayatulloh Ivan Maulana Akbar Na’illah Ega Sivana Tri Cahyanto