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All Journal Jurnal Smart Hukum (JSH) Jurnal Sains dan Teknologi Pangan
Fadri, Muhammad
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Law, Crime, Criminology & Criminal Justice Social Sciences

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Legal Protection for Legislative Candidat Members Based Onlaw No. 7 of 2023 Concerning General Elections at The KPU of Deli Serdang District Fadri, Muhammad; Harahap, Herlina Hanum
Jurnal Smart Hukum (JSH) Vol. 4 No. 2 (2026): October-January
Publisher : Inovasi Pratama Internasional. Ltd

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55299/jsh.v4i2.1670

Abstract

The objectives of this research are for knowing how to implement Law No. 7 of 2017, To find out the efforts that have been made to recruit legislative candidates in accordance with Law No. 7 of 2017, To find out whether the considerations of Law No. 7 of 2017 are appropriate for prospective legislative candidate. This research is a qualitative research with a descriptive-qualitative approach. In this study, after the researcher collects data in the form of interview results, documentation, and observations, the data will then be analyzed in more depth so as to form a scientific-natural conclusion that can be accepted by various groups, especially in this case the Deli Serdang Police itself as the object of research in this thesis and community leaders.
KARAKTERISASI FILAMEN TELUR IKAN TERBANG SEBAGAI PENYEDAP RASA ALAMI Inthe, Mita Gebriella; Tasir; Fadri, Muhammad; Syamsuar; Mursida
Jurnal Sains dan Teknologi Pangan Vol. 11 No. 1 (2026): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/8hqyhp53

Abstract

Filamen telur ikan terbang berpotensi dimanfaatkan sebagai penyedap rasa alami karena mengandung asam glutamat tinggi, yang berperan sebagai pembentuk rasa umami. Penelitian ini bertujuan untuk mengkaji karakteristik fisikokimia filamen telur ikan terbang serta menilai potensi penggunaannya sebagai penyedap rasa alami. Penelitian menggunakan rancangan acak lengkap (RAL) dengan tiga perlakuan suhu pengeringan menggunakan oven, yaitu 50°C, 60°C, dan 70°C. Parameter yang diamati meliputi kadar air, kadar protein, serta uji organoleptik terhadap warna, aroma, rasa, dan tekstur. Hasil penelitian menunjukkan bahwa suhu pengeringan berpengaruh nyata terhadap warna, aroma, dan rasa, tetapi tidak berpengaruh nyata terhadap tekstur. Perlakuan suhu 70°C menghasilkan skor sensori tertinggi dan paling disukai panelis, dengan kadar protein sebesar 27,95% yang melampaui standar minimum (7%) menurut Standar Nasional Indonesia (SNI). Namun, kadar air sebesar 5,64% masih melebihi batas maksimum SNI (<4%). Dengan demikian, filamen telur ikan terbang berpotensi sebagai bahan penyedap rasa alami dengan nilai gizi tinggi, tetapi diperlukan optimasi proses pengeringan agar kadar air memenuhi standar mutu.
Co-Authors Herlina Hanum Harahap Mita Gebriella Inthe Mursida Syamsuar Tasir