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All Journal Jurnal Riset Rumpun Agama dan Filsafat JURNAL ILMIAH PENELITIAN MAHASISWA
Ghina Fairuz Salsabila
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Computer Science & IT Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Library & Information Science Medicine & Pharmacology Other

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Konsep Psikologis Tentang Tahap Perkembangan Anak sebagai Landasan Pendidikan Islam Ghina Fairuz Salsabila; Nuril Huda
Jurnal Riset Rumpun Agama dan Filsafat Vol. 4 No. 2 (2025): Agustus : Jurnal Riset Rumpun Agama dan Filsafat
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jurrafi.v4i2.5543

Abstract

The main problem in this study lies in the lack of a deep and comprehensive understanding of child development from the perspective of Islamic psychology, especially in the context of education. In fact, understanding the stages of child development is very important to design appropriate educational approaches holistically. This study aims to explain the definition of child development psychology, identify psychological concepts in Islamic teachings that are relevant to child growth, and analyze how the principles of Islamic psychology can be applied in child education. The method used is library research with a descriptive-analytical approach, which examines various literatures from modern psychology and classical Islamic sources. The results show that Islam provides a strong conceptual foundation in understanding child development, which includes a balance between intellectual, emotional, spiritual, and moral aspects. Educational psychology in Islam also emphasizes the importance of the active role of parents, teachers, and the surrounding environment in shaping children's character and personality. Thus, the integration between modern psychological theories and Islamic values can be a strategic foothold in developing a child education system that is not only academic, but also oriented towards the formation of noble morals and character.
ANALISIS MUTU FISIK DAN MUTU KIMIA OTAK–OTAK DENGAN IKAN TAMBAN (SPRATELLOIDES GRACILLIS) DAN TEPUNG LABU KUNING (CUCURBITA MOSCHATA) SEBAGAI MAKANAN SELINGAN BALITA UNDERWEIGHT Ghina Fairuz Salsabila; Abdul Hairuddin Angkat
JURNAL ILMIAH PENELITIAN MAHASISWA Vol 3 No 5 (2025): Oktober
Publisher : Kampus Akademik Publiser

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jipm.v3i5.1380

Abstract

Snack foods, consumed between main meals, should be nutritious and of high quality. Processed products like otak-otak (a steamed fish cake) are a popular choice. Tamban fish and pumpkin flour are local ingredients rich in protein, carbohydrates, calcium, and iron, making them suitable for use in otak-otak. This study aimed to determine the sensory (organoleptic) and proximate chemical quality, as well as the calcium and iron content, of the developed otak-otak product. The research used a Completely Randomized Design (CRD) with three treatments and two replications. The treatments were as follows: A: 185g tamban fish + 60g pumpkin flour, B: 190g tamban fish + 65g pumpkin flour, C: 195g tamban fish + 55g pumpkin flour. Sensory quality was analyzed using the Kruskal-Walli’s test, while chemical quality was analyzed in a laboratory. The results showed that otak-otak B, with 190g of tamban fish and 65g of pumpkin flour, was the most preferred treatment. Its sensory test values were color (4.50), texture (4.36), taste (3.88), and aroma (3.74). The chemical analysis of this sample yielded the following values: ash content (1.47%), water content (61.74%), protein (9.3%), fat (14.3%), carbohydrates (25.8%), calcium (65.1%), and iron (2.18%). Based on the sensory and chemical analyses, treatment B was the most recommended by the panelists in terms of color, texture, aroma, taste, and overall chemical quality. Makanan ringan yang dikonsumsi di antara waktu makan utama sebaiknya bernutrisi dan berkualitas tinggi. Produk olahan seperti otak-otak merupakan pilihan yang populer. Ikan tamban dan tepung labu kuning adalah bahan lokal yang kaya akan protein, karbohidrat, kalsium, dan zat besi, sehingga sesuai untuk digunakan dalam pembuatan otak-otak. Penelitian ini bertujuan untuk mengetahui kualitas sensori (organoleptik) dan kimia proksimat, serta kandungan kalsium dan zat besi dari produk otak-otak yang dikembangkan. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan tiga perlakuan dan dua ulangan. Perlakuan tersebut adalah: A: 185 g ikan tamban + 60 g tepung labu kuning, B: 190 g ikan tamban + 65 g tepung labu kuning, C: 195 g ikan tamban + 55 g tepung labu kuning. Kualitas sensori dianalisis menggunakan uji Kruskal-Wallis, sedangkan kualitas kimia dianalisis di laboratorium. Hasil penelitian menunjukkan bahwa otak-otak B, dengan komposisi 190 g ikan tamban dan 65 g tepung labu kuning, merupakan perlakuan yang paling disukai. Nilai uji sensori perlakuan ini adalah warna (4,50), tekstur (4,36), rasa (3,88), dan aroma (3,74). Analisis kimia sampel ini menghasilkan nilai kadar abu (1,47%), kadar air (61,74%), protein (9,3%), lemak (14,3%), karbohidrat (25,8%), kalsium (65,1%), dan zat besi (2,18%). Berdasarkan analisis sensori dan kimia, perlakuan B adalah yang paling direkomendasikan oleh panelis dalam hal warna, tekstur, aroma, rasa, dan kualitas kimia secara keseluruhan.
Co-Authors Abdul Hairuddin Angkat Nuril Huda