Article Per Year (5 Year)
p-Index From 2020 - 2025
0.444
P-Index
This Author published in this journals
All Journal Journal of Agritechnology and Food Processing At-Tadzkir: Islamic Education Journal
Baihaqi, Muhammad Imam
Unknown Affiliation
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Immunology & microbiology Public Health

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Formulation of dragon fruit (Hylocereus polirhizus) and rambutan fruit (Nephleum lappaceum) in jelly candy Baihaqi, Muhammad Imam; Sari, Desy Ambar; Ihromi, Syirril
Journal of Agritechnology and Food Processing Vol 3, No 1 (2023)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v3i1.16315

Abstract

Jelly candy is a soft-textured confectionary processed with the addition of hydrocolloid components such as agar, gum, pectin, starch, carrageenan, gelatin, or others used to produce a chewy product. This study aims to determine the formulation of dragon fruit pulp and rambutan fruit on the chemical and organoleptic properties of jelly candy that the panelists like. The method used in this study was an experimental method using a completely randomized design (CRD) with two factors, namely the formulation of dragon fruit pulp and rambutan fruit in the manufacture of jelly candy which consisted of 5 treatments: T1 = 80% dragon fruit pulp + 20% fruit pulp rambutan, T2 = 70% dragon fruit pulp + 30% rambutan fruit pulp, T3 = 50% dragon fruit pulp + 50% rambutan fruit pulp, T4 = 30% dragon fruit pulp + 70% rambutan fruit pulp, T5 = 20% fruit pulp dragon + 80% rambutan pulp. The research data were analyzed using the Analysis of Variance of Diversity Analysis at the 5% significance level. Further tests were carried out with the Honest Significant Difference test at the 5% level. In conclusion, the best treatment was T2 (70% dragon fruit pulp + 30% rambutan pulp) with a moisture content of 44.515%, ash content of 0.385%, antioxidant content of 3.61%, reducing sugar content of 3.24%, aroma value score of 4, 13 with liking criteria, a color score of 4.13 with liking criteria, a very purplish red score, a texture score of 4.20 with supple criteria, and a taste score of 3.27 with rather like criteria.
The Effectiveness of the Use of Three-Dimensional Media in IPAS on Student Learning Outcomes at Madrasah Ibtidaiyah Martanti, Fitria; Baihaqi, Muhammad Imam; Farda, Ummu Jauharin
At-tadzkir: Islamic Education Journal Vol. 4 No. 2 (2025): Progressive Islamic Education
Publisher : Perkumpulan Dosen Tarbiyah Islam Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59373/attadzkir.v4i2.110

Abstract

This study aims to determine the effectiveness of using three-dimensional mockup media in social studies learning for fifth-grade students at MI NU 13 Gebanganom Wetan Kendal in the 2024/2025 academic year. The method used was quantitative, with an experimental approach and a one-group pretest-posttest design. The study population comprised all fifth graders, using a total sampling technique. Data is collected through pretest and posttest tests, observation, and documentation. Data analysis included normality, homogeneity, t-test (Paired Sample Test), and the normalized N-Gain test. The results showed a significant increase in student learning outcomes, with an average pretest score of 55.39 increasing to 82.50 in the posttest. The lowest and highest scores also increased significantly. The t-test showed a significant difference (p = 0.000 < 0.05) between the pretest and the posttest. At the same time, an average N-Gain of 0.63947 (63.95%) indicates that the mockup media is highly effective. This study recommends developing mockup media using digital technology, testing at the classroom level, and using other materials to expand applications and improve the quality of learning in the technological age.
Co-Authors Fitria Martanti, Fitria Sari, Desy Ambar Syirril Ihromi, Syirril Ummu Jauharin Farda