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All Journal Jurnal Fisika Unand Jurnal Biologi Tropis Al-Rasikh : Jurnal Hukum Islam Jurnal Inovasi Dan Pengabdian Kaa Mieera
Fathanah, Nurul
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Religion Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Education Electrical & Electronics Engineering Energy Immunology & microbiology Materials Science & Nanotechnology Physics Other

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PERJANJIAN EKSTRADISI PERSPEKTIF FIQIH SIYASAH Fathanah, Nurul; Akhsanuddin, Akhsanuddin
al-Rasῑkh: Jurnal Hukum Islam Vol. 10 No. 2 (2021): November
Publisher : Universitas Islam Internasional Darullughah Wadda'wah Bangil Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (652.065 KB) | DOI: 10.38073/rasikh.v10i2.788

Abstract

Perjanjian ekstradisi sekarang ini yang diadakan antar negara, disebabkan adalah karena semakin berkembangnya zaman. Sekarang ini orang berbuat tindak pidana tidak takut lagi untuk melaMaka dalam hal ini penulis akan mengkaji dari segi Fiqih Siyasah. Bagaimanakah pandangan dari Fiqih Siyasah mengenai perjanjian ekstradisi ini. Jadi dalam hal ini bagaimanakah konsep perjanjian ekstradisi sekarang ini menurut Fiqih Siyasah. Apakah sudah sesuai atau belum. Dan juga mengenai prinsip-prinsip umum dari perjanjian ekstradisi itu sendiri, sudah sesuai dengan Fiqih Siyasah atau belum. Dilihat dari contoh perjanjian ekstradisi dengan negara lain, yang akan dilihat materi, konsep dari perjanjian tersebut menurut Fiqih Siyasah. Dan juga perjanjian ekstradisi itu sendiri dari segi pengertian, konsep dan lain-lainnya, sudah sesuai dengan Fiqih Siyasah atau tidak. Bahwa ternyata dalam Fiqih Siyasah sendiri telah mengenal adanya perjanijian ekstradisi. Mengenai prinsip-prinsip umum yang ada banyak yang telah sesuai secara substansial. Ada ketidak sesuaian, yaitu mengenai negara-negara yang dapat melakukan perjanjian ekstradisi. Dalam Fiqih Siyasah negara yang dapat mengadakan perjanjian ekstradisi adalah negara-negara yang termasuk dalam negara Darus Salam, sedangkan yang termasuk dalam Darul Kuffar tidak dapat mengadakan perjanjian ekstradisi dengan negara yang termasuk dalam Darus Salam.Selain itu dapat disimpulkan ada hal-hal yang kurang sesuai dengan Fiqih Siyasah, yaitu mengenai pelaku tindak kejahatan, yang mana dalam Fiqih Siyasah itu diperjelas mengenai apakah orang tersebut muslim, atau dzimmi. Sementara dalam perjanjian ekstradisi pada umumnya tidak secara jelas menyebutkan tentang pelaku kejahatan apakah dia itu muslim atau dzimmi.
Empowering the Community Through Training in the Production of Flavored Banana Chips as a Strategy for Product Diversification in Bonde Village, Pamboang District, Majene Regency: Pemberdayaan Masyarakat Melalui Pelatihan Pembuatan Keripik Pisang Aneka Rasa Sebagai Upaya Diversifikasi Produk Olahan Pisang di Desa Bonde Kecamatan Pamboang Kabupaten Majene Tiffany, Margaretha Hanna; Fathanah, Nurul; Samang, Andi Marlisa Bossa; Syah, Ikrar Taruna
Jurnal Inovasi dan Pengabdian Kaa Mieera Vol. 3 No. 2 (2025): Oktober: Jurnal Inovasi Dan Pengabdian Kaa Mieera (JIPKAM)
Publisher : Politeknik Negeri Fakfak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.60000/jipkam.v3i1.19

Abstract

This community service activity was carried out in Bonde Village, Pamboang District, Majene Regency, to empower the local community through training in the production of flavored banana chips as a strategy for product diversification based on local potential. Bonde Village has several leading agricultural commodities, one of which is bananas. However, the utilization of bananas is still limited to fresh consumption or direct sale at relatively low economic value. The activity consisted of three stages: preparation, training, and evaluation. During the training phase, participants received material on the objectives of product diversification, followed by hands-on practice in making banana chips with chocolate and balado flavor variants. Evaluation was conducted using pre-test and post-test methods to assess the improvement in participants’ understanding. The results showed a significant increase in participants' understanding of the diversification process and banana chip production (85% and 95%, respectively), as well as an increased interest in developing the product as a business opportunity (75%). This activity is expected to serve as an initial step in developing local potential and enhancing the economic self-reliance of the village community.
Organoleptic Acceptance of Tempe Steak with Added Shrimp Shell Flour as a Food Innovation Fathanah, Nurul; Djalal, Muspirah; Hasmiyani, Hasmiyani; Tahir, Mulyati M.; Asfar, Muhammad; Hidayat, Serli Hatul; Farahdiba, Andi Nur; Hatimah, Husnul
Jurnal Biologi Tropis Vol. 25 No. 3 (2025): Juli-September
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v25i3.9864

Abstract

Shrimp shells are commonly used as animal feed, but they actually have a savory taste and crispy texture, making them a potential ingredient in food products for human consumption. Shrimp shells also have high nutritional value, comparable to shrimp meat itself. This study aims to evaluate the organoleptic acceptance levels (color, aroma, texture, and taste) of tempe steak formulated with the addition of shrimp shell flour at various concentrations. The variations in shrimp shell flour concentration used in the formulation were 0%, 5%, 10%, 15%, and 20% of the total tempe weight. Each treatment was made into tempe and subjected to hedonic organoleptic test. The results showed that differences in shrimp shell flour concentration influenced panelist acceptance. The most preferred color of tempe steak made with the addition of shrimp shell flour was found at a concentration of 15%, while the best aroma, taste, and texture parameters were found at a concentration of 10%. However, the acceptance in same parameters was lower than that of no addition of shrimp shell flour, making it necessary for further research to find concentration with higher acceptance.
Analisis Nilai Dosis Radiasi yang diterima Rektum dan Kandung Kemih Pasien Kanker Serviks menggunakan Metode 2D dan 3D-CT pada Brakiterapi Fathanah, Nurul; Milvita, Dian; Diyona, Fiqi
Jurnal Fisika Unand Vol 14 No 6 (2025)
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jfu.14.6.526-531.2025

Abstract

Research has been conducted on the analysis of radiation doses received by the rectum and bladder of cervical cancer patients using 2D and 3D-CT methods in brachytherapy at the Radiation Oncology Installation of Andalas University Hospital. The study used data on cervical cancer patients stage IIB-IVA, as many as 10 patient data using the 2 Dimensional (2D) method and 10 patient data using the Three Dimensional Computed Tomography (3D-CT) method. Analysis was performed by comparing 2D and 3D-CT brachytherapy methods. The results showed that the average radiation dose value received by the rectum of patients using the 3D-CT method was 491.31 cGy and the 2D method was 466.13 cGy, while in the bladder the average radiation dose received by patients using the 3D-CT method was 448.39 and the 2D method was 480.30. The results showed that the average radiation dose using the 3D-CT method was greater than the 2D method, but the dose received by the rectum and bladder did not exceed the tolerance limit set by the American Brachytherapy society (ABS).
Chemical Characteristics of Snack bar from Grain Germinated Rice Flour with Added Penja Fish Flour Azis, Nur Afni; Safarni, Rizka Aulia; Fathanah, Nurul
Jurnal Biologi Tropis Vol. 25 No. 4a (2025): Special Issue
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v25i4a.10883

Abstract

: This study aimed to evaluate the chemical characteristics of snack bars formulated from grain germinated rice flour combined with penja fish (Sicyopterus spp.) flour as a potential local protein rich ingredient. The experiment employed a Completely Randomized Design (CRD) with two formulations: P0 (100% germinated rice flour : 0% penja flour) and P1 (80% germinated rice flour : 20% penja flour). Chemical analyses included moisture content, ash, protein, carbohydrate, and total energy. The results showed that the addition of 20% penja flour significantly affected (p<0.05) all chemical parameters. Treatment P1 exhibited the highest values of ash (1.82%), protein (34.65%), carbohydrate (11.06%), and total energy (437.5 kcal/100 g), while reducing moisture content to 14.51%. The increase in nutritional value was attributed to the high protein content of penja fish and the nutrient contribution from germinated rice flour. These findings indicate that combining germinated rice flour and penja fish flour has strong potential for producing nutrient dense local snack bars.
Co-Authors Akhsanuddin, Akhsanuddin Azis, Nur Afni Dian Milvita Djalal, Muspirah Farahdiba, Andi Nur Fiqi Diyona, Fiqi Hasmiyani, Hasmiyani Hidayat, Serli Hatul Husnul Hatimah, Husnul Ikrar Taruna Syah, Ikrar Taruna Margaretha Hanna Tiffany Muhammad Asfar Safarni, Rizka Aulia Samang, Andi Marlisa Bossa Tahir, Mulyati M.