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All Journal Jurnal Teknologi dan Mutu Pangan Azkia : Jurnal Aktualisasi Pendidikan Islam
Ramadhani, Putri Wulan
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Religion Agriculture, Biological Sciences & Forestry Education

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PERAN NILAI-NILAI ISLAM DALAM MENGERAHKAN ETIKA ILMU PENGETAHUAN DAN TEKNOLOGI MODERN Ramadhani, Putri Wulan; Mardian, Rafli; Hafa Rofiqon, Muhammad
AZKIA : Jurnal Aktualisasi Pendidikan Islam Vol. 20 No. 1 (2025): Juli
Publisher : Sekolah Tinggi Ilmu Tarbiyah Al-Hilal Sigli Aceh- Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58645/azkia.v20i1.673

Abstract

Perkembangan ilmu pengetahuan dan teknologi (IPTEK) modern telah membawa manfaat besar bagi kehidupan manusia, tetapi juga menimbulkan tantangan etika yang semakin kompleks, seperti pelanggaran privasi, krisis lingkungan, penyalahgunaan kecerdasan buatan, dan penyebaran hoaks digital. Nilai-nilai Islam yang bersumber dari Al-Qur’an dan Hadis menawarkan kerangka etika yang holistik dan transenden untuk membimbing arah perkembangan IPTEK secara lebih beradab. Penelitian ini menggunakan pendekatan kajian pustaka untuk menganalisis bagaimana prinsip-prinsip Islam seperti tauhid, amanah, maslahah, ihsan, dan adl dapat dijadikan dasar dalam merumuskan etika IPTEK yang bertanggung jawab. Hasil kajian menunjukkan bahwa nilai-nilai Islam tidak hanya relevan tetapi juga aplikatif dalam merespons isu-isu etika kontemporer, seperti dalam pengembangan AI, rekayasa genetika, dan teknologi digital. Dengan demikian, nilai-nilai Islam mampu memberikan arah moral yang kuat agar kemajuan IPTEK membawa manfaat yang adil, berkelanjutan, dan bermartabat bagi seluruh umat manusia
Optimasi Mi Basah Daun Kelor dengan Penambahan Tempe dan Lele sebagai Pangan Padat Gizi: Moringa Leaf Noodle Optimization Enriched with Tempe and Catfish as a Nutrition-Rich Food Novitasari, Dian Rizqi; Yudhistira, Bara; Azarine, Cantika Aurellia; Ramadhani, Putri Wulan; Majida, Sechatabina Shahia; Gultom, Xaviera Angelica
Jurnal Teknologi dan Mutu Pangan Vol. 4 No. 2 (2026): JTMP: Jurnal Teknologi dan Mutu Pangan: In Press
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v4i2.5987

Abstract

Wet noodles are a high-carbohydrate, flour-based product that is low in minerals and protein. Fortification efforts are carried out to improve nutrition by adding moringa leaves, tempeh flour, and catfish. This study aims to determine the nutritional value of modified wet noodles containing moringa leaves and tempeh flour, as well as catfish, and to identify total calories and the nutritional adequacy index. This study used a one-factor completely randomized design with the following treatments: Mo (2% moringa leaf flour); MoT (2% moringa leaf flour and 10% tempe flour); MoL (2% moringa leaf flour and 5% catfish); MoTL (2% moringa leaf flour, 10% tempe flour, and 5% catfish). The moisture, ash, fat, carbohydrate, and protein contents were then analyzed, and the total calories and the percentage of macronutrient adequacy were calculated. The results showed that the addition of moringa leaves, tempeh flour, and catfish significantly affected the proximate composition of wet noodles (p<0.05). MoTL contained the highest protein (6.99±0.12%) and fat (3.85±0.99%) content, while Mo contained the highest carbohydrate content (37.48±0.16%). Modified wet noodles with moringa leaves, tempeh flour, and catfish can meet 11.66% of the protein, 6.42% of the fat, and 9.31% of the carbohydrates, based on an energy requirement of 2150 kcal per day, in a 100g serving. The conclusion of this study is that the combination of moringa leaves, tempeh flour, and catfish can increase the nutritional content of wet noodles and has the potential to be a nutrient-dense food alternative.
Co-Authors Azarine, Cantika Aurellia Bara Yudhistira, Bara Gultom, Xaviera Angelica Hafa Rofiqon, Muhammad Majida, Sechatabina Shahia Mardian, Rafli Novitasari, Dian Rizqi