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All Journal Fusion : Jurnal Pengabdian Kepada Masyarakat Quality : Journal of Education, Arabic and Islamic Studies
Enni Suhenni
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Religion Humanities Education Languange, Linguistic, Communication & Media Public Health Social Sciences Other

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Pelatihan Pembuatan Telur Asin Dalam Rangka Menigkatkan UMKM Desa Babo Kecamatan Bandar Pusaka Aceh Tamiang Ibnu Abdillah; Nuryufa Maura; Rizka Amelia; Ahmad Fuadi; Enni Suhenni
Fusion: Jurnal Pengabdian kepada Masyarakat Vol. 2 No. 2 (2024): Maret
Publisher : peduli riset dan pengabdian masyarakat

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Abstract

Salted egg is a snack food that is quite popular among various groups. These eggs can be obtained at food stalls,traditional markets, supermarkets, and hawkers. However, the quality of salted eggs circulating in the markettoday is generally very concerning. It is estimated that only about 10% of the salted eggs in the market today areof good quality. Cooked salted eggs packed with three eggs and sold at the most expensive supermarket outlets arenot fit to eat, the egg whites are damaged. While salted eggs sold at food stalls, the egg whites are brownishbecause they use saltpeter preservatives (potassium nitrate (KNO3)). Good quality salted eggs are currently veryrare in the market. A salted egg entrepreneur who maintains quality, usually always has difficulty serving ordersdue to limited production capabilities. The egg salting process takes about two weeks (15 days). This time is longenough to fulfill the needs. Materials for salting eggs are quite a lot of quantities and requirements to producegood quality salted eggs. The purpose of the study was to determine the effect of various salted egg making mediaon organoleptic quality so that it becomes a material consideration and information in the use of the right saltedegg making media and get better quality. In the implementation of this study, the experimental design used was aCompletely Randomized Design (CRD), with 3 treatments and 5 replications. Treatments: PG; Salt solution,PA; Rubbing ash dough and PL; clay / clay dough. While the organoleptic test of salted eggs consisting of; 1. 2.Salty taste of egg white and 3. The taste of egg yolk. The data obtained were analyzed descriptively and Kruskall-Walis non-parametric model. The results showed that the treatment had a significant effect on the generalappearance of the egg, the salty taste of egg white and the masir taste of egg yolk, the PG treatment (salt solution)showed the same thing as the PA treatment (rubbed ash dough) but different from the PL treatment (clay dough).
Efforts to Improve Obligatory Prayer Skills Through Practice and Contextual Learning in Class 7 of MTs Jam'iyyah Muhammadiyah Tanjung Pura Rafif Taufiqurrahman; Irawati Rahma; Usmaidar; Enni Suhenni
Quality : Journal Of Education, Arabic And Islamic Studies Vol. 3 No. 1 (2025)
Publisher : Perkumpulan Dosen Fakultas Agama Islam Indramayu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58355/qwt.v3i1.92

Abstract

This study aims to identify efforts to improve fardhu prayer skills through contextual learning among seventh-grade students at MTs Jam'iyyah Muhammadiyah. The research employs a classroom action research method, with data collection techniques including observation, interviews, field notes, and documentation. Data analysis was conducted through data reduction, data presentation, and drawing conclusions or verification. The results of this study indicate that fardhu prayer skills among students improved through contextual learning, which connects the material to students' real- life experiences, enabling them to understand, apply, and correctly perform the movements and recitations of the fardhu prayer. The teacher's efforts to enhance students' prayer skills involved using contextual learning, which effectively increased students' proficiency in performing fardhu prayers in the fiqh subject. In the first cycle, students' abilities were categorized as "capable," with 63.8% falling within the 61%- 80% range, but this result did not yet reach the 75% target. In the second cycle, there was an improvement, with 85.8% of students classified as "very capable" since they fell within the 81%-100% range. Thus, the fardhu prayer skills of seventh-grade students at MTs Jam'iyyah Muhammadiyah reached over 80%.
Sosialisasi Pendidikan Prespektif Keagamaan Dalam Pencegahan Bahaya Rokok dan Narkoba di Kalangan Remaja di MTs Al-Mu’min Buhori, Iran; Dea Resti Fauzi Nasution; Enni Suhenni
Fusion: Jurnal Pengabdian kepada Masyarakat Vol. 4 No. 1 (2025): September
Publisher : peduli riset dan pengabdian masyarakat

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Abstract

Penyalahgunaan rokok dan narkoba di kalangan remaja merupakan masalah serius yang dapat memengaruhi kesehatan fisik, mental, dan masa depan mereka. Pendidikan dan keagamaan memainkan peran penting dalam membentuk sikap dan perilaku remaja untuk menghindari bahaya tersebut. Penelitian ini bertujuan untuk mengkaji peran pendidikan dan keagamaan dalam pencegahan bahaya rokok dan narkoba di kalangan remaja di MTS Al-Mu’min Desa Dogang. Metode yang digunakan dalam penelitian ini adalah deskriptif kualitatif dengan pendekatan studi kasus. Data dikumpulkan melalui sosialisasi yang melibatkan ceramah, diskusi kelompok, dan simulasi, serta melalui wawancara dengan siswa, guru, dan ustaz/ustazah. Hasil penelitian menunjukkan bahwa pendidikan di MTS Al-Mu’min berhasil meningkatkan pemahaman siswa mengenai bahaya rokok dan narkoba. Selain itu, ajaran agama yang diterapkan di sekolah juga berperan besar dalam membentuk karakter siswa untuk menjauhi penyalahgunaan zat adiktif. Sinergi antara pendidikan formal dan pendidikan agama terbukti efektif dalam menciptakan kesadaran dan ketahanan moral di kalangan siswa. Namun, pengaruh teman sebaya dan lingkungan luar masih menjadi tantangan utama dalam pencegahan penyalahgunaan rokok dan narkoba. Oleh karena itu, diperlukan upaya lebih lanjut untuk memperkuat kolaborasi antara sekolah, keluarga, dan masyarakat dalam menciptakan lingkungan yang mendukung gaya hidup sehat bagi remaja.
Co-Authors Ahmad Fuadi Buhori, Iran Dea Resti Fauzi Nasution Ibnu Abdillah Irawati Rahma Nuryufa Maura Rafif Taufiqurrahman Rizka Amelia Usmaidar