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All Journal Jurnal Pembelajaran Pemberdayaan Masyarakat (JP2M) Jurnal Penelitian Pendidikan Indonesia Advance Sustainable Science, Engineering and Technology (ASSET)
Zulfanita
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Chemistry Computer Science & IT Control & Systems Engineering Education Electrical & Electronics Engineering Industrial & Manufacturing Engineering Social Sciences Other

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Legalitas usaha kelompok wanita tani Yuzianah, Dita; Maryam, Isnaeni; Zulfanita; Harianto, Eko
Jurnal Pembelajaran Pemberdayaan Masyarakat (JP2M) Vol. 5 No. 2 (2024)
Publisher : Universitas Islam Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33474/jp2m.v5i2.21587

Abstract

Pemanfaatan hasil kebun untuk berwirausaha adalah salah satu upaya untuk meningkatkan ekonomi. Disatu sisi mereka ingin mengembangkan usahanya di sisi lain mereka terkendala dari segi legalitas usaha, karena syarat usaha bisa masuk ke minimarket dan supermarket adalah adanya legalitas usaha, sedangkan warga desa semangung masih minim informasi tentang legalitas usaha. Sehingga sementara ini produk dari desa semangun hanya dipasarkan di daerah sekitar karena sebagian besar produk belum memiliki legalitas usaha seperti pirt dan halal. Karena itu tujuan dari diadakanya pengabdian ini diantaranya: mengenalkan berbagai macam legalitas usaha dan mendampingi pelaku usaha di desa semangung untuk mengurus legalitas usaha. Metode pengabdian yaitu mengunakan metode PAR (Participatory Action Research). Dengan tahap pelaksanaan: tahap to know yaitu mengetahui kondisi riel komunitas, tahap to Understand (Memahami Problem Komunitas), tahap to Plann (Merencanakan Pemecahan Masalah Komunitas), tahap to Act (Melakukan Program Aksi Pemecahan Masalah), tahap to Change (Membangun Kesadaran untuk perubahan dan keberlanjutan). Kegiatan ini memberikan dampak yang signifikan yaitu dari 90% pelaku usaha yang belum memiliki legalitas usaha mendapatkan legalitas usaha dari NIB, PIRT dan juga legalitas halal. Tentunya setelah mendapatkan legalitas usaha produk masyarakat desa Semangung semakin biasa dipasarkan secara luas seperti minimarket dan juga supermarket atau di pusat oleh-oleh dan memiliki kekuatan hukum. Kedepanya kami akan mendampingi dari segi pemasaran dan juga memaksimalkan produk pertanian menjadi suatu produk.
The Effects of Extraction Temperature on the Physicochemical Properties of Mangrove-Derived Glucomannan (Bruguiera gymnorhiza) Wibawanti, Jeki; Zulfanita; Norhaslinda Arun; Anang Mohamad Legowo; Sri Mulyani; Sapto Pamungkas
Advance Sustainable Science Engineering and Technology Vol. 6 No. 4 (2024): August-October
Publisher : Science and Technology Research Centre Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/asset.v6i4.1026

Abstract

This study investigates the impact of different extraction temperatures on the physicochemical properties of glucomannan derived from mangrove fruits (Bruguiera gymnorhiza). Various extraction temperatures ranging from 45°C to 85°C were utilized. Significant differences (p < 0.05) were observed in solubility (58.41% ± 2.45), total reducing sugar content (0.39% ± 0.09), yield (35.13 ± 2.95), and L* color value (71.97 ± 1.53), while no significant differences (p > 0.05) were found in a* and b* color values. These findings have implications for expanding the applications of Bruguiera and advancing research on Bruguiera glucomannan. Scanning electron microscopy (SEM) analysis revealed an increase in the cross-linking density of glucomannan molecules.
The mediating role of food safety in the relationship between halal perception, perceived quality, and purchase decisions: evidence from muslim university students in indonesia and malaysia Mudawaroch, Roisu Eny; Isna Windani; Jeki Mediantari Wahyu Wibawanti; Faruq Iskandar; Zulfanita; Rinawidiastuti; Nor Hidayatun Abdul Razak; Yusnita Wahyuni Silitonga
JPPI (Jurnal Penelitian Pendidikan Indonesia) Vol. 11 No. 4 (2025): JPPI (Jurnal Penelitian Pendidikan Indonesia)
Publisher : Indonesian Institute for Counseling, Education and Theraphy (IICET)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29210/020256638

Abstract

This study examines the structural relationships among halal perception, food safety, perceived product quality, and purchase decisions for halal food products, with food safety positioned as a mediating construct. Grounded in consumer perception theory and the halal–thayyib framework, the study conceptualizes halal as a credence attribute that shapes perceived safety and, subsequently, quality evaluation. A cross-sectional survey was conducted among Muslim university students in Indonesia and Malaysia, and the data were analyzed using covariance-based Structural Equation Modeling (CB-SEM) to test the proposed causal model. The results indicate that halal perception significantly influences perceived food safety, which in turn positively affects perceived quality and purchase decisions. However, halal perception does not directly influence perceived quality, suggesting that consumers interpret halal primarily through a safety lens rather than as an intrinsic quality cue. These findings highlight the mediating role of food safety in translating religious compliance into market-relevant product evaluations. The study contributes theoretically by clarifying the perceptual mechanism linking halal attributes to consumer decisions and offers practical implications for halal certification bodies and food producers in strengthening safety communication strategies.
Co-Authors Anang M Legowo Dita Yuzianah Eko Harianto, Eko Faruq Iskandar Isna Windani Maryam, Isnaeni Nor Hidayatun Abdul Razak Norhaslinda Arun Rinawidiastuti Roisu Eny Mudawaroch Sapto Pamungkas Silitonga, Yusnita Wahyuni Sri Mulyani Wibawanti, Jeki Wibawanti, Jeki Mediantari Wahyu