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All Journal Abdimas Talenta : Jurnal Pengabdian Kepada Masyarakat Pendas : Jurnah Ilmiah Pendidikan Dasar International Journal of Hydrological and Environmental for Sustainability PERTANIAN TROPIK Center of Economic Students Journal (CSEJ) AIQU: Journal Multidiscipliner of Science
Raju
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Religion Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Social Sciences Other

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Utilization of temperature control technology to improve the quality of Assyifa Black Garlic at the Utsman bin Affan Islamic boarding school Sebayang, Nur Ulina Warnisyah; Benny Hidayat; Raju
Jurnal Online Pertanian Tropik Vol. 11 No. 3 (2024): JURNAL ONLINE PERTANIAN TROPIK
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpt.v11i3.18183

Abstract

One alternative way to eliminate the distinctive properties of garlic is through processing, namely heat treatment which can improve the taste and create new qualities of garlic without removing the nutritional components of raw garlic, known as black garlic. However, several times there are often obstacles in fulfilling black garlic which can be produced on a large scale, does not require a long time, and is of high quality. Based on the considerations above, research was conducted on using temperature control technology to improve the quality of Asssyifa black garlic at the Utsman bin Affan Islamic boarding school. The equipment used is a thermolysis device with a capacity of 15 kg to 30 kg. This tool has a design similar to a cake-making oven but has a special rack and pan for garlic production. This research uses a survey method by looking directly at the physical characteristics of garlic processed into black garlic. Apart from that, this research also uses organoleptic tests to measure the quality of black garlic in terms of taste on the tongue. The research results, Black garlic Assyifa which is produced using a thermolysis device using the best temperature control is 70oC for 9 days, which has a predominantly sweet taste and a blackish color.
Transformation of Islamic Religious Education Through Technology Rahman Selfara; Al-Fatur, Muhammad; Raju
AIQU: Journal Multidiscipliner of Science Vol. 3 No. 1 (2025): MARCH, AIQU: Journal Multidiscipliner of Science
Publisher : Institute Journal and Publication Muhammadiyah University of Buton

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Abstract

This study explores the transformation of Islamic Religious Education (PAI) learning through the integration of technology at Madrasah Aliyah Negeri 1 Buton Tengah. In response to the growing demand for digital adaptation in education, this research aims to investigate the processes, challenges, and strategies implemented by educators in incorporating technology into PAI instruction. Utilizing a qualitative approach with data collected through interviews and documentation, the findings reveal that technological integration significantly enhances student engagement and comprehension of religious values. However, educators face various obstacles, including limited digital infrastructure, low digital literacy, and the scarcity of contextually appropriate Islamic digital content. Despite these challenges, teachers have adopted adaptive strategies such as utilizing simple but effective platforms like WhatsApp, Google Classroom, and Islamic-themed multimedia content. The study concludes that while technology acts as a catalyst for educational innovation, its effectiveness in religious education depends on the preparedness of teachers and institutional support. This research contributes to the growing body of literature on digital transformation in Islamic education by highlighting context-specific practices and offering insights for policy development and teacher training. It underscores the importance of aligning technological tools with religious pedagogical goals to ensure meaningful and transformative learning experiences for students in the digital era.
The Effectiveness of the SISKA Application's One-Stop Service Management in New Student Admissions at UM Buton Basri; Muhamad Ridwan; Jufri; Raju; Alimudin; Tarno
AIQU: Journal Multidiscipliner of Science Vol. 3 No. 2 (2025): JUNE, AIQU: Journal Multidiscipliner of Science
Publisher : Institute Journal and Publication Muhammadiyah University of Buton

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Abstract

This study aims to analyze the management of the Campus One-Stop Service Information System (SISKA) application in supporting the admission services for new students (PMB) at Universitas Muhammadiyah Buton. The background of this research is based on the importance of digitalizing higher education services to improve efficiency, transparency, and convenience for prospective students. This research employs a qualitative approach with data collection techniques including direct observation, in-depth interviews, and documentation. The study was conducted at the PMB Unit of UM Buton. The results indicate that the SISKA application has significantly simplified the new student admission process online, from uploading documents and filling out personal data to selecting study programs. However, its implementation still faces several challenges, such as low digital literacy among some applicants, the absence of a user guidance feature, and technical difficulties in uploading documents. The discussion is based on public service management theory and is supported by previous studies emphasizing the role of digital literacy in utilizing online-based service systems. The conclusion of this study is that the SISKA application has significantly supported the one-stop service management system, although improvements in user education and feature enhancement are needed to make the system more inclusive and effective in future implementation.
Clean Water Media Eel Enlargement and Breeding Training as an Effort to Increase the Entrepreneurial Capacity of the Paya Geli Village Community Fatoni, R B Moh Ibrahim; Pane, Tasya Chairuna; Raju; Fadhilah, Amanatul; Hafnes Wahyuni
ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat Vol. 8 No. 2 (2023): ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/abdimastalenta.v8i2.11798

Abstract

Paya Geli Village is a village located in Sunggal District, North Sumatra Province and has good geographical conditions for the development of the agricultural sector, especially freshwater fish. The availability of abundant and easily available clean water has become a strength in the development of the freshwater fish industry in this village. The process of eel cultivation which does not require a lot of equipment and care as well as a large area of ​​land is the main attraction in terms of its development potential. Paya Geli village community. The people of Paya Geli Village only use a conventional cultivation system where the eels are simply left in a mud bath and fed with leftover food. The use of the conventional system will not only have a small impact on productivity but will also encourage a bad and dirty paradigm for the eel consumer society. The solution to this problem is the use of eel cultivation methods with clean water media and partial harvests which will not only increase productivity but also make it easier to control and harvest according to the specifications desired by the market. It is hoped that this service activity will not only increase the productivity of eel cultivation but also become a new source of driving the economy of the Paya Geli Village community and expand employment opportunities through eel farming entrepreneurial activities.
Production of Black Garlic Assyifa made by the Utsman Bin Affan Islamic Boarding School, Pantai Labu District use Thermolysis Equipment Sebayang, Nur Ulina Warnisyah; Hidayat, Benny; Raju; Kirana Aulia Rahma; Suranti Pratiwi; Corrady Noveindo Tanwie; Muhammad Syahid Zidan
ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat Vol. 9 No. 2 (2024): ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/abdimastalenta.v9i2.18126

Abstract

Black Garlic is a product resulting from the thermolysis of garlic which is highly nutritious and has many benefits for the health of the human body. The problem that occurs is that black onion products are very rare and the price is very expensive. Limitations regarding equipment and from marketing and social aspects of the community include knowledge in producing black garlic, as well as marketing it to be able to increase partners' income sources. So far, partners have only used a simple method, namely an electronic rice cooker (Rice Cooker). The solution is to increase public understanding about the properties of black garlic and increase awareness of production so that it can get added value in the form of income if sold to the Utsman Bin Affan Islamic Boarding School. By using a thermolysis device with a capacity of 30 kg, it is possible to increase the quality and production of black garlic. The aim of the PkM implementation activities for the DRTPM Community Based Empowerment scheme in 2024 is to improve the quality of Black Garlic made by Pondok Tahfizh Utsman Bin Affan Pantai Labu by utilizing a thermolysis tool so that it can increase the level of income for partners. This service activity resulted in the production of 30 kg of black garlic on the 12th day of thermolysis with visualization results such as a slightly chewy texture, an even black color throughout, and a distinctive black garlic smell. The organoleptic results of black garlic have a taste that is dominated by sweetness and is slightly sour. The next plan in this service is to help partners in the packaging and marketing process using social media technology.
Production and Characterization of Bioethanol from Tobacco Stalks via Acid Hydrolysis and Fermentation Irfan, Akhmad; Muslihat, Adi; Sunaryo; Jumini , Sri; Mustofa, Ikrom; Wacano, Dhandhun; Raju; Machmud, Amir; Palupi, Endah Kinarya
International Journal of Hydrological and Environmental for Sustainability Vol. 5 No. 1 (2026): International Journal of Hydrological and Environmental for Sustainability
Publisher : CV FOUNDAE

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58524/ijhes.v5i1.1030

Abstract

The increasing demand for energy and the environmental impacts of fossil fuel consumption have encouraged the development of renewable and sustainable energy sources. Bioethanol derived from lignocellulosic biomass represents a promising alternative fuel due to its renewability and reduced competition with food resources. This study investigates the potential of tobacco stalks, an underutilized agricultural residue, as a feedstock for bioethanol production through acid hydrolysis and fermentation processes. Dried tobacco stalks were hydrolyzed using 1 M sulfuric acid at 110 °C for 3 h to produce fermentable sugars, followed by batch fermentation using Saccharomyces cerevisiae with variations in yeast concentration and fermentation time. The fermentation products were purified by simple distillation and characterized using refractometry, density measurement, GC–MS, and bomb calorimetry. The hydrolysis process yielded a sugar concentration of 7.6%. Refractometric analysis indicated ethanol concentrations in the range of 64–68% (v/v), while density measurements suggested lower effective ethanol purity due to residual water and non-ethanol components. GC–MS analysis confirmed ethanol as the dominant compound, with relative contents ranging from approximately 52% to 73%, accompanied by acetic acid and minor volatile by-products. The calorific value of the produced bioethanol ranged from 4,825 to 4,983 kcal/kg and increased with fermentation time. The results demonstrate that tobacco stalks have considerable potential as a lignocellulosic feedstock for bioethanol production, although further process optimization is required to enhance ethanol purity and overall conversion efficiency.
Pengaruh Kualitas Produk dan Harga Terhadap Keputusan Pembelian Smartphone Xiaomi Di Kabupaten Soppeng Raju; Damis, Hasanudin; Mapparenta
Center of Economic Students Journal Vol. 5 No. 1 (2022): January-Maret (2022)
Publisher : Fakultas Ekonomi dan Bisnis, Universitas Muslim Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56750/33bbaj91

Abstract

Tujuan penelitian ini adalah untuk mengetahui pengaruh kualitas produk dan harga terhadap keputusan pembelian smartphone Xiaomi di Kabupaten Soppeng. Penelitian ini menggunakan pendekatan deskriptif kuantitatif. Data diperoleh melalui penyebaran kuesioner kepada responden, yaitu pengguna smartphone Xiaomi di Kabupaten Soppeng, dengan jumlah sampel sebanyak 96 orang. Teknik penentuan sampel yang digunakan adalah nonprobability sampling, dengan penetapan sampel berdasarkan kriteria tertentu yang telah ditentukan oleh peneliti. Data yang diperoleh terlebih dahulu diuji kualitasnya melalui uji validitas dan uji reliabilitas. Selanjutnya, data dianalisis menggunakan uji asumsi klasik pada regresi linier berganda, yang meliputi uji normalitas, uji linearitas, uji multikolinearitas, dan uji heteroskedastisitas. Setelah memenuhi asumsi tersebut, analisis dilanjutkan dengan uji koefisien determinasi (R²), uji parsial (uji t), dan uji simultan (uji F). Hasil penelitian menunjukkan bahwa kualitas produk berpengaruh negatif dan tidak signifikan terhadap keputusan pembelian pada pengguna smartphone Xiaomi di Kabupaten Soppeng, Provinsi Sulawesi Selatan. Sebaliknya, harga berpengaruh positif dan signifikan terhadap keputusan pembelian pada pengguna smartphone Xiaomi di Kabupaten Soppeng, Provinsi Sulawesi Selatan.
IMPLEMENTASI TEKNOLOGI DALAM PEMBELAJARAN PENDIDIKAN AGAMA ISLAM KELAS X DI SMA NEGERI 1 SIOMPU KABUPATEN BUTON SELATAN Raju; La Jusu; Darmayanti
Pendas : Jurnal Ilmiah Pendidikan Dasar Vol. 11 No. 01 (2026): Volume 11 No. 01, Maret 2026 Release
Publisher : Program Studi Pendidikan Guru Sekolah Dasar FKIP Universitas Pasundan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/jp.v11i01.42313

Abstract

The development of information and communication technology has brought significant changes to the field of education, including Islamic Religious Education (PAI). This study aims to examine the effectiveness of technology implementation in Grade X PAI learning at SMA Negeri 1 Siompu, South Buton Regency, specifically in terms of material understanding, learning motivation, and student independence, as well as to analyze teacher readiness and student responses to technology-based learning. The research employed a qualitative approach with a case study design. Data were collected through participatory observation, in-depth interviews with PAI teachers and Grade X students, and documentation. Data analysis used the Miles, Huberman, and Saldana model through data condensation, data presentation, and conclusion drawing stages. Data validity was tested through source triangulation, method triangulation, and member checking. The findings reveal that the implementation of digital technologies such as Google Classroom, WhatsApp, and Google Meet effectively increased students' material understanding by 20-30%, significantly enhanced learning motivation, and rapidly developed student independence despite the school facing infrastructure limitations including limited electricity access and unstable internet networks. Teachers demonstrated good readiness through creativity in overcoming technical barriers with hybrid learning strategies and offline material provision. Students responded very positively with high enthusiasm and active participation in learning. This research contributes to achieving SDGs goal 4 on quality education and goal 10 on reducing inequalities by proving that technology can serve as a means of equalizing access to quality education in remote areas.
Co-Authors Al-Fatur, Muhammad ALIMUDIN Amir Machmud, Amir Basri Benny Hidayat Benny Hidayat Corrady Noveindo Tanwie Damis, Hasanudin Darmayanti Fadhilah, Amanatul Fatoni, R B Moh Ibrahim Hafnes Wahyuni Irfan, Akhmad Jufri Jumini , Sri Kirana Aulia Rahma La Jusu Mapparenta Muhamad Ridwan Muhammad Syahid Zidan Muslihat, Adi Mustofa, Ikrom Nur Ulina Warnisyah S Sebayang, Nur Ulina Warnisyah S Palupi, Endah Kinarya Pane, Tasya Chairuna Rahman Selfara Sunaryo Suranti Pratiwi TARNO Wacano, Dhandhun