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All Journal Journal AL-MUDARRIS Multidiciplinary Output Research for Actual and International Issue (Morfai Journal)
Yuda Agustian
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OPTIMIZING OCCUPATIONAL HEALTH AND SAFETY MANAGEMENT AS A PILLAR OF PRODUCTIVITY AT ELEMENTARY SCHOOL Imelia Sahda Salsabilla; Yuda Agustian; Wahid, Abdul
Al-Mudarris: Journal Of Education Vol. 8 No. 1 (2025): edisi APRIL
Publisher : STAI Ma'had Aly Al-Hikam Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32478/3te6k906

Abstract

Occupational Safety and Health (K3) has an important role in creating a safe and productive work environment at Madrasah Ibtidaiyyah. The implementation of K3 aims to protect educators, students, and staff from the risk of accidents and occupational diseases. This study discusses the implementation of K3 in madrasas, including policies, procedures, and challenges faced in its implementation. Some of the advantages of implementing K3 in madrassas include increasing awareness of safety, reducing the risk of accidents, and increasing comfort in the learning process. However, there are also obstacles such as budget limitations, lack of understanding of educators, and lack of supporting facilities. The results of the study show that the optimal implementation of K3 can increase the effectiveness of learning, create a healthier school environment, and reduce the number of accidents in madrasas. Therefore, support from various parties, including the government, schools, and the community, is needed to increase understanding and procurement of adequate K3 facilities. This study is expected to be the basis for the formulation of K3 policies at Madrasah Ibtidaiyyah to create a safer and conducive learning environment.
THE EFFECT OF THE PROPORTION OF SORGUM FLOUR (Sorghum bicolor) AND JACKFRUIT SEED FLOUR (Artocarpus heterophyllus) ON THE PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF CRISPY GLUTEN FREE BROWNIES Angelie Lavionda; Bambang Sigit Sucahyo; Retnani Rahmiati; Yuda Agustian
Multidiciplinary Output Research For Actual and International Issue (MORFAI) Vol. 6 No. 3 (2026): Multidiciplinary Output Research For Actual and International Issue
Publisher : RADJA PUBLIKA

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Abstract

Crispy brownies are a popular bakery product innovation due to their crispy texture and distinctive taste. With the increasing interest in gluten-free foods, the use of local non-wheat raw materials such as sorghum flour (Sorghum bicolor) and jackfruit seed flour (Artocarpus heterophyllus) is important to develop as an alternative to wheat flour. Both ingredients have the potential to support the physicochemical and organoleptic quality of the product. This study aims to examine the effect of variations in the proportion of the two flours and determine the optimal formulation of gluten-free crispy brownies . The study used an experimental method with a completely randomized design (CRD) with one factor , namely the difference in the concentration of the combination of sorghum flour and jackfruit seed flour. The treatment consisted of 5 levels, namely P1 (90 %: 10%), P2 (80%: 20%), P3 (70%: 30%), P4 (60%: 40%), and P5 (50%: 50%), each treatment was repeated 3 times. The parameters tested included water content, protein content, breaking strength test, and organoleptic tests (color, aroma, taste , texture). Data were analyzed using parametric statistics through Analysis of Variance (ANOVA) with the help of SPSS 24 software. If there were significant differences between treatments, the analysis was continued using the Tuckey test . Organoleptic data with the hedonic test method based on the panelists' level of preference were tested with Kruskal Wallis. The results showed that variations in the proportion of the two flours did not have a significant effect ($p>0.05$) on all parameters tested, including water content, protein content, breaking strength, and organoleptic attributes (color, aroma, taste, and texture). All treatments had organoleptic characteristics in the "Neutral" category with an average score ranging from 3.44 to 3.98. Based on the effectiveness test, treatment P1 (90% sorghum flour: 10% jackfruit seed flour) was determined as the best formulation with the highest Yield Value (NH) of 0.738, which had a water content of 2.41%, a protein content of 7.38%, a breaking strength of 441.73 gf, and organoleptic scores of color 3.86, taste 3.84, aroma 3.78, and texture 3.98.
Co-Authors Abdul Wahid Angelie Lavionda Bambang Sigit Sucahyo Imelia Sahda Salsabilla Retnani Rahmiati