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All Journal Tumbuhan : Publikasi Ilmu Sosiologi Pertanian dan Ilmu Kehutanan Algoritma: Jurnal Matematika, Ilmu Pengetahuan Alam, Kebumian dan Angkasa
Mukhtar Ghulam Halim
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Mathematics

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Perspektif Bioetika dan Etika Islam : Penggunaan Metode CRISPR dalam Ketahanan Pangan Arenalda Nur Rizqita; Chiquita Kamila; Mukhtar Ghulam Halim; Tri Cahyanto; Yuni Kulsum
Tumbuhan : Publikasi Ilmu Sosiologi Pertanian Dan Ilmu Kehutanan Vol. 2 No. 1 (2025): Januari : Tumbuhan : Publikasi Ilmu Sosiologi Pertanian Dan Ilmu Kehutanan
Publisher : Asosiasi Riset Ilmu Tanaman Dan Hewan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62951/tumbuhan.v2i1.225

Abstract

With the rapid increase in global population and the ongoing depletion of agricultural land, food security faces an escalating threat. CRISPR genetic engineering technology offers immense potential to enhance crop resilience and productivity. However, its application raises significant ethical concerns, both from a bioethical perspective and within the framework of Islamic values. This article examines core principles of bioethics and Islamic ethics to explore the morally conscious integration of genetic technology. Through a comprehensive literature review, it underscores the necessity of a collaborative approach involving scientists, policymakers, and religious leaders to establish ethical guidelines for its responsible use. The findings highlight the critical need to strike a balance between technological innovation and the preservation of moral principles. By adhering to ethical standards rooted in both modern bioethics and Islamic teachings, genetic technologies such as CRISPR can be harnessed to address food security challenges by improving crop productivity and fortifying resistance to diseases and extreme environmental stressors, without compromising moral integrity.
Pengaruh Konsentrasi dan Jenis Gula Terhadap Minuman Fermentasi Kulit Nanas (Tepache) Muhamad Mubiar Ramadana; Ingrie Laila; Mukhtar Ghulam Halim; Najmi Azalia Ubaedilah; Ateng Supriyatna
Algoritma : Jurnal Matematika, Ilmu pengetahuan Alam, Kebumian dan Angkasa Vol. 3 No. 1 (2025): Algoritma : Jurnal Matematika, Ilmu pengetahuan Alam, Kebumian dan Angkasa
Publisher : Asosiasi Riset Ilmu Matematika dan Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/algoritma.v3i1.362

Abstract

Pineapples are often consumed by humans and produce waste from pineapple skin, but the content of pineapple skin has a water content of 81.72%, crude fiber 17.53%, carbohydrates 4.41%, protein and reducing sugar both have the same content of 13.65%. Usually Mexican people make pineapple skin as a fermented probiotic drink or also called tepache. With the fermentation process in this probiotic drink, of course there is the effectiveness of the Lactobacillus casei microbe which has the ability to inhibit pathogenic bacteria that have the potential in making tepache which is utilized from pineapple skin against sugar concentration. Using the Experimental research method is a systematic, careful, and logical study to control a condition. From making pineapple tepache will produce different tastes, colors, textures and aromas. The less sugar concentration, the more sour it tastes and vice versa. the more sugar concentration, the sweeter it tastes. This is because there is a percentage of lactic acid which will lower the low pH value at the sugar concentration in it.
Co-Authors Arenalda Nur Rizqita Ateng Supriyatna Chiquita Kamila Ingrie Laila Muhamad Mubiar Ramadana Najmi Azalia Ubaedilah Tri Cahyanto Yuni Kulsum