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All Journal ANIDA : Aktualisasi Nuansa Ilmu Dakwah Jurnal Penelitian Sains dan Teknologi Indonesia
Nafi’, Ahmad
Unknown Affiliation
Religion Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Industrial & Manufacturing Engineering Social Sciences

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PERUBAHAN SIFAT KIMIA SMART FLAVOR BERBAHAN IKAN BIBISAN SELAMA PENYIMPANAN DAN ANALISIS EKONOMINYA Belgis, Maria; Witono, Yuli; Nuraini, Aisyah; Nafi’, Ahmad
Jurnal Penelitian Sains dan Teknologi Indonesia Vol 1 No 1 (2022): Jurnal Hasil Penelitian UNIVERSITAS JEMBER
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LP2M) Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/jpsti.v1i1.85

Abstract

Smart flavor is a food flavor generator made from cardinal fish which has a high content of antioxidants and protein. The research objective was to determine changes in critical water content, antioxidant activity, dissolved protein during storage and to analyze the economy and nutrition. This research used two observation variables, namely the difference in temperature (cold and room) and storage time (4 days). The results showed a decrease in critical water content, antioxidant activity, and dissolved protein for 4 days of storage at room and cold temperature. The critical moisture content at room temperature storage is 8,65-9,37% and at cold temperature storage is 7,46-8,22%. Changes in antioxidant activity at room temperature storage were 72,56-41,35% and in cold temperature storage were 75,94-41,35%. The changes in dissolved protein at room temperature storage were 5,151-2,958µg and at cold storage were 5,211-4,377µg. Economic analysis shows that the cost of goods manufactured is Rp 2.581 , BEP units 52792 , BEP rupiahs of Rp 204.393.223 , NPV of Rp 672.228.848 , net B/C of Rp 1.5 , PBP of 0,15 years.
Strategi Pengelolaan Masjid Ka’bah di Mulyoharjo Jepara sebagai Destinasi Wisata Religi Dimas Saputra, Afen; Nafi’, Ahmad
Anida (Aktualisasi Nuansa Ilmu Dakwah) Vol. 25 No. 2 (2025): ANIDA (Aktualisasi Nuansa Ilmu Dakwah)
Publisher : Fakultas Dakwah dan Komunikasi UIN Sunan Gunung Djati Bandung

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Abstract

The Kaaba Mosque in Mulyoharjo, Jepara, is unique because its design resembles the Kaaba in Mecca. Therefore, in addition to being a place of worship, it has also developed as a religious tourism destination that attracts public attention. This condition demands an appropriate management strategy so that the main function of the mosque as a centre of worship is maintained while being able to provide benefits to worshippers and tourists. This study aims to describe the management strategy of the Kaaba Mosque as a religious tourism destination by emphasizing the balance between religious, social, and tourism aspects. The research method used is qualitative with a descriptive approach, namely by describing the conditions that occur in the field (field research), data collection through interviews, observation, and documentation. Data analysis was carried out through the process of data reduction, data presentation, and drawing conclusions, while data validity was obtained through triangulation and discussions with related parties. The results of the study indicate that the management of the Kaaba Mosque is carried out through organizing religious activities that maintain the solemnity of worship, managing services to worshippers and tourists that emphasize comfort and educational value, and empowering the surrounding community to support the sustainability of religious tourism.
Co-Authors Dimas Saputra, Afen Maria Belgis Nuraini, Aisyah Yuli Witono