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All Journal AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) YASIN: Jurnal Pendidikan dan Sosial Budaya
Reni Dwi Anggraini
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Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Education Energy Environmental Science Social Sciences Other

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Effect of Composite Flour Proportions (Mocaf, Pedada Fruit, Soybean) and GMS (Glycerol Monostearate) Addition on the Characteristics of Analog Rice Reni Dwi Anggraini; Jariyah
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i2.734

Abstract

Analogue rice is an artificial rice made from carbohydrate sources, both in form and nutritional composition that are almost similar to rice. This study utilised flour (mocaf, pedada fruit, soybean) as raw materials due to their limited availability. The addition of GMS functions as a stabiliser and emulsifier during extrusion, making the extrudate non-sticky, improving physical properties and texture, reducing the occurrence of excessive extrudate development, and improving the shape of the final product of analogue rice after the hydration process. This study aims to analyse the effect of composite flour proportions (mocaf, pedada fruit, soybean) and GMS (Glyserol Monostearate) addition on the characteristics of analogue rice, and to obtain the best treatment of analogue rice with product characteristics preferred by panellists. The study was arranged by using a Completely Randomized Design (CRD) with two factors and two replications. Factor I, namely the flour proportions (mocaf, pedada fruit, soybeans) consisting of (75:5:20; 70:10:20; 65:15:20), while factor II was the addition of GMS (1%, 2%, 3%). The best treatment results were obtained at the proportions of flour (mocaf, pedada fruit, soybean) (75:5:20) with the addition of 1% GMS resulting in a water content of 4.96%, ash content of 1.55%, fat content of 3.08%, protein content of 8.45%, carbohydrate content of 81.96%, starch content of 66.34%, amylose content of 20.24%, rehydration power of 124.02%, and expansion volume of 145.80%. Contribution to Sustainable Development Goals (SDGs):SDG 2 (Zero Hunger)SDG 12 (Responsible Consumption and Production)SDG 9 (Industry, Innovation, and Infrastructure).
Internalisasi Nilai Moderasi Beragama (Adaptif terhadap Budaya Lokal) dalam Tradisi Perhitungan Weton pada Pernikahan Reni Dwi Anggraini; Fardan Harish Nafiadi; Fitria Azizah Yona Putri; Rasmuin Rasmuin
YASIN Vol 5 No 2 (2025): YASIN: Jurnal Pendidikan dan Sosial Budaya
Publisher : Lembaga Yasin AlSys

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58578/yasin.v5i2.5059

Abstract

Indonesia as a country with religious diversity still upholds unity and integrity through the application of the concept of religious moderation. The view of religious moderation initiated by the Indonesian Ministry of Religious Affairs aims to maintain a balance of religious understanding so as not to be trapped in extremism, either strict or too loose. This research focuses on the tradition of weton calculation in Javanese marriage which is a form of adaptation of local culture with Islamic values, in accordance with the value of religious moderation, namely adaptive to local culture. The weton tradition is considered important in determining the good day and compatibility of the couple before the wedding takes place, and has become part of the life of Javanese people who still uphold customs. Using a descriptive qualitative approach through ethnographic methods, Plandi Village, Wonosari District, Malang Regency became the location of this research. The results show that although the weton tradition has strong cultural roots, this practice is not contrary to Islamic teachings as long as it is not considered as the only way to determine goodness. Thus, this tradition can be judged as a custom that is in line with Islamic values and contributes to the efforts of religious moderation in Indonesia.
Co-Authors Fardan Harish Nafiadi Fitria Azizah Yona Putri Jariyah Rasmuin Rasmuin