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Strengthening The Halal Value Chain Ecosystem in Era Society 5.0 Syahidah Rahmah; Wahyuni, Sri; Yusaerah, Nur
Al-Mashrafiyah (Jurnal Ekonomi, Keuangan dan Perbankan Syariah) Vol 7 No 2 (2023): Oktober 2023
Publisher : Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/al-mashrafiyah.v7i2.38490

This research aims to strengthen the capacity of industry players to comply with halal product guarantee regulations in Indonesia. The government's Sehati program, which provides halal socialization and assistance programs, is expected to improve institutional quality and maximize business development in the halal sector. The halal industry is a potential sector that can contribute to the Indonesian economy by providing guarantees and protection for consumers of halal products. This research also seeks to identify the criteria that business actors must meet to comply with halal product guarantee regulations, as well as the supporting and inhibiting factors that they face. The research method is a qualitative literature study using secondary data sources. The data collection method is theory triangulation with descriptive qualitative data analysis. The results of the study indicate that government regulations and halal certification through the Sehati program can increase public confidence that a product is suitable for consumption by Muslim communities worldwide.

Ethnochemistry: Analysis the Relevance of Elements Periodic System in the Making of Kawali Bugis Bone as a Learning Chemistry Source Yusaerah, Nur; Imranah, Imranah; Sartika, Sartika; Fajrah, Nur
Hydrogen: Jurnal Kependidikan Kimia Vol 12, No 5 (2024): October 2024
Publisher : Universitas Pendidikan Mandalika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/hjkk.v12i5.12811

Kawali is one of the war tools of the Bugis Bone community which in its manufacture involves the process of forging, carving, chiseling, and the use of artistic symbols which are used as cultural heritage. Given the importance of knowledge about the benefits of chemistry in life, knowledge about the chemical elements contained in the kawali cultural heritage is needed as an effort to foster learning awareness that is integrated with local wisdom values. This research was carried out to reveal the fundamental chemical activities contained in the kawali making process starting from the forging and folding process, blade formation, ornament formation and electroplating which can be used as a source of learning chemistry by paying attention to the chemical concept involving chemical elements in the kawali making process. This research adopts a qualitative descriptive approach with ethnographic methods, involving observation, interviews, and documentation. The data analysis process is carried out inductively using source triangulation, so that key, primary, and supporting informants are selected for each aspect that is the focus of the study. The results of the research show that the fundamental activities in the process of making kawali Bugis Bone include heating and expansion, metal extrusion, metal reduction and electroplating with chemical concepts including metal elements, electron configuration, metal properties, corrosion, redox reactions, and metal alloys, as well as chemical elements involved in the manufacturing process, namely iron, steel containing carbon, manganese, silicon, aluminum, nickel, chromium, cobalt, molybdenum and vanadium.

Ethnochemistry: Studying The Food Chemistry In The Making of Kapurung Imranah, Imranah; Yusaerah, Nur; Wana, Nur; Faradita, Udita
Hydrogen: Jurnal Kependidikan Kimia Vol 12, No 5 (2024): October 2024
Publisher : Universitas Pendidikan Mandalika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/hjkk.v12i5.13325

Kapurung is a traditional food from South Sulawesi, especially from Tanah Luwu/Luwu Raya. This food is made from sago (Metroxylon sago) as the basic ingredient which is processed together with various vegetables and meat or fish. The concept of ethnochemistry is used to examine the process of making kapurung through analyzing the natural ingredients used and the chemical changes that occur during processing. The way kapurung is made reflects the local knowledge of the community in managing existing natural resources. The research was conducted to reveal the chemical aspects and fundamental chemical activities contained in the process of making kapurung.This research uses descriptive qualitative research with ethnographic methods, namely observation, interviews, and documentation. Data analysis in this study used source triangulation which was carried out inductively, so that in this study key informants, main informants and supporting informants were determined on each aspect that became the object of research.The results showed that the fundamental chemical activities contained in the kapurung making process are the gelatinization of starch in sago, protein denaturation, fiber degradation and the dissolution of nutrients in vegetables, the Maillard reaction in fried/roasted fish/chicken, and the use of food additives in the kapurung making process.

Pengembangan Keterampilan Tecnological Pedagogical Content Knowledge untuk Guru IPA: Gamifikasi dalam Pembelajaran Syarif, St. Humaerah; Hastuty, Ade; Imranah; Aras, Andi; Anugra, Novia; Fajriyani; Yusaerah, Nur
Amal Ilmiah: Jurnal Pengabdian Kepada Masyarakat Vol. 6 No. 2 (2025): Edisi Mei 2025
Publisher : FKIP Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36709/amalilmiah.v6i2.405

Pendidikan dan teknologi merupakan dua elemen penting yang saling mendukung dalam mengoptimalkan proses pembelajaran, khususnya melalui integrasi Technological Pedagogical Content Knowledge (TPACK). Integrasi ini memungkinkan guru untuk menggabungkan teknologi, konten, dan pedagogi secara efektif dalam pembelajaran. Namun, banyak guru yang menghadapi kesulitan dalam menerapkan konsep ini, terutama dalam pembelajaran berbasis teknologi. Untuk mengatasi tantangan tersebut, pelatihan ini dilaksanakan untuk meningkatkan pemahaman guru tentang TPACK dan meningkatkan kreativitas dalam merancang pembelajaran berbasis teknologi dengan metode gamifikasi. Kegiatan ini menggabungkan pendekatan teoritis dan praktis melalui workshop interaktif yang bertujuan untuk meningkatkan pemahaman dan keterampilan para guru. Hasil evaluasi menunjukkan 71% merasa sangat terbantu dalam pengembangan kompetensi TPACK, dan 76% mengalami peningkatan keterampilan dalam penerapan gamifikasi dalam pembelajaran. Pelatihan ini telah berhasil memberikan kontribusi nyata dalam memperkuat kompetensi guru IPA, khususnya dalam mengintegrasikan teknologi, pedagogi, dan konten secara sinergis. Melalui kegiatan ini, guru tidak hanya memahami konsep TPACK secara teoritis, tetapi juga mampu menerapkannya secara praktis melalui media gamifikasi yang aplikatif. Dampak positif dari pelatihan ini menunjukkan bahwa model pengembangan keterampilan berbasis teknologi ini layak dijadikan rujukan dalam program peningkatan kualitas guru di masa mendatang.

Ethnochemistry: Analysis the Relevance of Elements Periodic System in the Making of Kawali Bugis Bone as a Learning Chemistry Source Yusaerah, Nur; Imranah, Imranah; Sartika, Sartika; Fajrah, Nur
Hydrogen: Jurnal Kependidikan Kimia Vol. 12 No. 5 (2024): October 2024
Publisher : Universitas Pendidikan Mandalika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/hjkk.v12i5.12811

Kawali is one of the war tools of the Bugis Bone community which in its manufacture involves the process of forging, carving, chiseling, and the use of artistic symbols which are used as cultural heritage. Given the importance of knowledge about the benefits of chemistry in life, knowledge about the chemical elements contained in the kawali cultural heritage is needed as an effort to foster learning awareness that is integrated with local wisdom values. This research was carried out to reveal the fundamental chemical activities contained in the kawali making process starting from the forging and folding process, blade formation, ornament formation and electroplating which can be used as a source of learning chemistry by paying attention to the chemical concept involving chemical elements in the kawali making process. This research adopts a qualitative descriptive approach with ethnographic methods, involving observation, interviews, and documentation. The data analysis process is carried out inductively using source triangulation, so that key, primary, and supporting informants are selected for each aspect that is the focus of the study. The results of the research show that the fundamental activities in the process of making kawali Bugis Bone include heating and expansion, metal extrusion, metal reduction and electroplating with chemical concepts including metal elements, electron configuration, metal properties, corrosion, redox reactions, and metal alloys, as well as chemical elements involved in the manufacturing process, namely iron, steel containing carbon, manganese, silicon, aluminum, nickel, chromium, cobalt, molybdenum and vanadium.

Ethnochemistry: Studying The Food Chemistry In The Making of Kapurung Imranah, Imranah; Yusaerah, Nur; Wana, Nur; Faradita, Udita
Hydrogen: Jurnal Kependidikan Kimia Vol. 12 No. 5 (2024): October 2024
Publisher : Universitas Pendidikan Mandalika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/hjkk.v12i5.13325

Kapurung is a traditional food from South Sulawesi, especially from Tanah Luwu/Luwu Raya. This food is made from sago (Metroxylon sago) as the basic ingredient which is processed together with various vegetables and meat or fish. The concept of ethnochemistry is used to examine the process of making kapurung through analyzing the natural ingredients used and the chemical changes that occur during processing. The way kapurung is made reflects the local knowledge of the community in managing existing natural resources. The research was conducted to reveal the chemical aspects and fundamental chemical activities contained in the process of making kapurung.This research uses descriptive qualitative research with ethnographic methods, namely observation, interviews, and documentation. Data analysis in this study used source triangulation which was carried out inductively, so that in this study key informants, main informants and supporting informants were determined on each aspect that became the object of research.The results showed that the fundamental chemical activities contained in the kapurung making process are the gelatinization of starch in sago, protein denaturation, fiber degradation and the dissolution of nutrients in vegetables, the Maillard reaction in fried/roasted fish/chicken, and the use of food additives in the kapurung making process.

Cracking Culture: Exploration of Bugis Salted Eggs as a Chemistry Learning Resource Yusaerah, Nur; Imranah, Imranah; Elvira, Elvira
Hydrogen: Jurnal Kependidikan Kimia Vol. 13 No. 3 (2025): June 2025
Publisher : Universitas Pendidikan Mandalika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/hjkk.v13i3.15929

The traditional production of salted eggs in Soppeng Regency, South Sulawesi, reflects scientific principles relevant to chemistry education. This study explores this local practice through an ethnoscience perspective and assesses its potential as a contextual chemistry learning resource. A qualitative descriptive design with an ethnographic approach was used. Data were collected through observation, interviews, and documentation involving key informants (senior artisans), main informants (active producers), and supporting informants (community members). Data analysis applied source triangulation and inductive reasoning to ensure validity and allow themes to emerge. The findings reveal that the salted egg-making process incorporates various chemical concepts, including diffusion, osmosis, protein denaturation, physical and chemical changes, solution chemistry, and colligative properties. Artisans demonstrate empirical knowledge through consistent techniques, even without using formal scientific terms. The novelty of this study lies in its systematic integration of traditional salted egg production with core chemical concepts, positioning it as a culturally grounded and pedagogically valuable learning resource aligned with the Merdeka Curriculum. The practice embodies local values such as diligence, cooperation, and sustainability, making it suitable for character education and the Profil Pelajar Pancasila. Integrating this ethnoscientific knowledge into classroom instruction can help students grasp abstract chemistry concepts through real-life, culturally relevant contexts. Overall, this study supports the use of local wisdom as a means to enrich science education and preserve cultural heritage.

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