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All Journal Atta'dib Jurnal Pendidikan Agama Islam Jurnal Ahsana Media : Jurnal Pemikiran, Pendidikan dan Penelitian ke-Islaman Dinamika Rekasatwa: Jurnal Ilmiah (e-Journal)
Hariri, Moh
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Religion Agriculture, Biological Sciences & Forestry Education Languange, Linguistic, Communication & Media Social Sciences Other

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TANTANGAN SANTRI BARU DALAM MENYIKAPI PERBEDAAN JADWAL SEKOLAH DAN PONDOK PESANTREN DI PAMEKASAN Hariri, Moh; Listiana, Heny; Zuhud, Mohammad; Ihsan, Muhammad
AHSANA MEDIA:  Jurnal Pemikiran, Pendidikan dan Penelitian Ke-Islaman Vol 10 No 2 (2024): Ahsana Media: Jurnal Pemikiran, Pendidikan dan Penelitian Ke-Islaman
Publisher : Fakultas Agama Islam Universitas Islam Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31102/ahsanamedia.10.2.2024.163-174

Abstract

This article explores the adjustments new students must make at the Islamic boarding school due to a 53-day study delay. This delay is caused by the need to wait for their final exams at previous schools, stemming from a mismatch between the boarding school's and the government's academic calendars. Consequently, these students must catch up on the lessons they missed from the beginning of their textbooks. The study adopts a qualitative method and utilizes descriptive analysis at Miftahul Ulum Bettet Islamic Boarding School in Pamekasan. To resolve this issue, the school administration proposes various strategies.: (1) Conducting special tests to gauge new students' basic knowledge in religious studies. (2) Setting up special classes for new students to start from the beginning of the books. (3) Merging new students with existing classes while providing extra support to help them catch up. Effective supervision, direction, and coordination among boarding school administrators, formal school managers, and the students' guardians are vital to support the education who come from various different backgrounds.
TANTANGAN DAN PROSPEK PENGEMBANGAN KURIKULUM PENDIDIKAN AGAMA ISLAM DI UNIRA HARIRI, MOH; Maimun, Maimun; Toha, Toha; Ridho, Ali
Atta'dib Jurnal Pendidikan Agama Islam Vol. 5 No. 2 (2024): Atta'dib Jurnal Pendidikan Agama Islam
Publisher : IAIN Bone

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30863/attadib.v5i2.6961

Abstract

The development of education, particularly in Islamic Religious Education (PAI), is crucial in shaping individual personalities and strengthening Islamic identity within the community. At public universities (PTUs) like the University of Madura (UNIRA), developing the PAI curriculum is essential to respond to changing times and advancing knowledge. Challenges include integrating Islamic values with modern knowledge, adapting to technological advancements in learning, and enhancing students' understanding of religious education. This research employs a descriptive qualitative method through interviews, observations, and documentation with 20 students and PAI lecturers at UNIRA. Findings reveal several key issues, such as the minimal PAI credit load of only 2 credits, lack of student enthusiasm for PAI subjects, variations in PAI development, and challenges in the quality of teaching staff and a supportive campus environment for religious learning. The development of the PAI curriculum at UNIRA should aim to shape students of character and integrity, capable of positively contributing to society. Innovations in teaching methods, strengthening collaboration with Islamic institutions and academics, and industry cooperation are opportunities to explore. This implementation aims to make PAI relevant to modern life needs and equip students to face changing times.
PENGARUH PENAMBAHAN TEPUNG KULIT PISANG KEPOK TERHADAP KUALITAS ORGANOLEPTIK DAN KEEMPUKAN NUGGET DAGING KELINCI Hariri, Moh; Puspitarini, Oktavia Rahayu; Dinasari, Irawati
Dinamika Rekasatwa: Jurnal Ilmiah (e-Journal) Vol 8, No 2 (2025): Dinamika Rekasatwa
Publisher : Dinamika Rekasatwa: Jurnal Ilmiah (e-Journal)

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Abstract

Tujuan penelitian ini adalah menganalisis penambahan tepung kulit pisang kepok terhadap kualitas organoleptik (aroma, warna, tekstur dan rasa) serta keempukan nugget daging kelinci. Materi yang digunakan pada penelitian yakni daging kelinci New Zealand White, tepung maizena, telur, tepung panir, panci, penggiling daging, timbangan digital, alat penggoreng, alat pengukus, alat penetrometer dan form organoleptik. Metode pada penelitian ini adalah percobaan menggunakan Rancangan Acak Lengkap (RAL) 4 perlakuan dan 5 kali ulangan, berikut perlakuannya antara lain: P0: (Daging kelinci tanpa penambahan tepung kulit pisang kepok), P1: (tepung kulit pisang kepok 20%), P2: (tepung kulit pisang kepok 30%), P3: (tepung kulit pisang kepok 40%). Variabel yang diamati adalah organoleptik dan keempukan nugget daging kelinci. Analisis data yang digunakan adalah analisis ragam (ANOVA), jika hasil ANOVA menunjukkan hasil nyata atau sangat nyata maka dilakukan uji Beda Nyata Terkecil (BNT). Hasil analisis ragam menunjukkan bahwa penambahan tepung dari kulit pisang kepok tidak berpengaruh nyata (P>0,05) terhadap aroma, tekstur dan keempukan nugget. Namun, berpengaruh sangat nyata (P<0,01) terhadap warna dan berpengaruh nyata (P<0,05) terhadap rasa nugget. Nilai modus pada organoleptik warna (P1 = 2a, P3 = 2a. P0 = 4b, P2 = 4b) dan nilai modus organoleptik rasa (P2 = 1a, P3 = 1a, P1 = 3b, P0 = 4b). Nilai rata-rata keempukan yakni (P0 = 5,59 N, P1 = 10,15 N, P2 = 10,85 N dan P3 = 10,91 N). Berdasarkan penelitian ini, dapat disimpulkan bahwa penambahan tepung kulit pisang kepok mempengaruhi warna dan rasa nugget, namun tidak mempengaruhi aroma, tekstur dan keempukan daging kelinci New Zealand White. Penambahan tepung kulit pisang kepok sebanyak 20% mampu menghasilkan nugget dengan kriteria terbaik organoleptik aroma P0 = 4 (sangat beraroma nugget), organoleptik warna P0 = 4 (sangat berwarna coklat), organoleptik tekstur P2 = 4 (sangat kenyal), organoleptik rasa P0 = 4 (sangat gurih) dan keempukan (P0 = 5,59 N). 2.        Perlu adanya penelitian lebih lanjut terkait kadar protein dan serat kasar pada nugget. Kata kunci : keempukan, hasil nugget, kelinci, tepung kulit pisang.
Co-Authors Ali Ridho Dinasari, Irawati Listiana, Heny Maimun Maimun Muhammad Ihsan Oktavia Rahayu Puspitarini Toha, Toha Zuhud, Mohammad