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All Journal Komunika: Jurnal Dakwah dan Komunikasi Journal of Food Safety and Processing Technology
Nurfadhilah, Laila
Unknown Affiliation
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Immunology & microbiology Languange, Linguistic, Communication & Media Social Sciences

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AI and Integration of Islamic Values In Indonesian Journalism: A Study on @tvOneai and @metrotvnews Nurfadhilah, Laila; Hero, Eko; Astini, Bunga
KOMUNIKA: Jurnal Dakwah dan Komunikasi Vol. 19 No. 2 (2025)
Publisher : Fakultas Dakwah UIN Saizu Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24090/komunika.v19i2.12621

Abstract

Artificial Intelligence (AI)'s emergence has revolutionized Indonesia's local and national journalistic media landscape. It brings new challenges in terms of information integrity. This research explores the opportunities and challenges local media in Indonesia face in integrating Islamic values through journalistic activities in media using AI technology. Through a qualitative approach of media content analysis, this study has analyzed the content of news broadcasts on the YouTube channels @tvoneai and @metrotvnews. A total of 124 videos were analyzed, consisting of 41 videos from @tvoneai and 83 short videos from @metrotvnews published from July 16 to July 29, 2024. Referring to the results of the analysis based on the concepts built, the researcher concludes that AI-based digital journalism activities in Indonesia have not maximally fulfilled the elements of Islamic values. It is reflected in some news reports in politics, social issues, economy, entertainment, and technology, which still lack consistency (Al-Istiqamah ), truth & accuracy (As-Shidiq), Amar ma’ruf Nahi Mungkar, justice & impartiality (Al-Musawah), humanity (Ta’awun), and reconfirmation (Tabayyun).
ARTIKEL REVIEW: PENGARUH VARIASI SUHU DAN LAMA PENYANGRAIAN TERHADAP SIFAT FISIK, KIMIA, DAN ORGANOLEPTIK PADA BIJI KOPI ARABIKA Nurfadhilah, Laila; Widyawati, Luluk; Fadilah, Niken Ayu; Puspita, Syifa Dyah; Assidiqi, Ilham Lutfi
Journal of Food Safety and Processing Technology (JFSPT) Vol. 2 No. 2 (2025): April 2025
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/jfspt.v2i2.8996

Abstract

Suhu dan waktu merupakan faktor penting dalam proses penyangraian kopi yang memengaruhi karakteristik fisik dan kimia dari kopi Arabika. Hasil penelitian mengindikasikan bahwa semakin rendah kadar air dalam biji kopi, semakin panjang masa simpannya. Selain itu, proses penyangraian juga menurunkan kandungan kafein dalam kopi. Suhu yang lebih tinggi serta durasi penyangraian yang lebih lama mampu memecah lebih banyak senyawa aktif, yang pada akhirnya memengaruhi aroma, rasa, dan warna kopi. Kombinasi suhu dan waktu penyangraian yang bervariasi menghasilkan karakteristik organoleptik yang berbeda pada kopi Arabika.
Co-Authors Assidiqi, Ilham Lutfi Astini, Bunga Fadilah, Niken Ayu Hero, Eko Puspita, Syifa Dyah Widyawati, Luluk