Article Per Year (5 Year)
p-Index From 2021 - 2026
0.444
P-Index
This Author published in this journals
All Journal Jurnal Teknologi Dan Industri Pangan Maharot : Journal of Islamic Education Currency
Maula, Atiqatul
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Mathematics Other

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
OPTIMASI PROSES MI JAGUNG VARIETAS LOKAL DENGAN TEKNOLOGI EKSTRUSI Atiqatul Maula; Didah Nur Faridah; Tjahja Muhandri
Jurnal Teknologi dan Industri Pangan Vol. 30 No. 2 (2019): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (512.337 KB) | DOI: 10.6066/jtip.2019.30.2.110

Abstract

Maize noodles processing is different from that of conventional noodles made of wheat flour. In pro-ducing non wheat (gluten free) noodles, engineering is needed in the manufacturing process to obtain noodles with good quality and similar to the physical quality of wheat noodles. Processing of maize noodles requires particular treatment, such as heating, shearing, and maize noodles processing with sheeting techniques had previously been reported. Maize noodles processing using extrusion technology has also been done, but in previous studies, the maize used was of the hybrid varieties. This study aims to identify the pasting properties of maize flour and optimize the processing of dried maize noodles from local variety obtained from Madura Island named Elos. Extrusion technology was used to produce maize noodles with good physical characteristics. This study used a cooking-forming single screw extruder and formula consisting of 100% maize flour (db), 70% moisture content, and 2% NaCl. The experimental design was a complete randomized factorial design with two process variables, i.e. extruder temperature setting (75, 90, and 105°C) and extruder screw speed setting (100, 130, and 160 rpm). Response surface methodology (RSM) was used for process optimization to obtain the best process conditions based on several physical characteristics as the responses, i.e. cooking loss, elongation, hardness and degree of gelatinization. The optimum process conditions resulted from the Design Expert 7.0 program were extruder temperature of 95°C and screw speed of 100 rpm. The optimum condition produced maize noodles with cooking loss of 10.11%, elongation of 156.73%, hardness of 6252 gf and degree of gelatinization of 92.26%, with a desirability value of 0.954.
The Strategy of School Principal in Improving Teacher Performance El-Faradis, Fayruzah; Hidayati, Nazlah; Maula, Atiqatul
Maharot : Journal of Islamic Education Vol 8, No 2 (2024)
Publisher : Universitas Al-Amien Prenduan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.28944/maharot.v8i2.1894

Abstract

Many things happen in educational fields. In this case especially principle and teachers. Principal have to arrange many strategies in order to improve teacher’s performance. This article aim to describe the strategy conducted by principle in TMI Al-Amien Prenduan and what are obstacles faced by principal in improving teacher performance. This research used qualitative approach, the data collection research used are interview, observation and documentation. The data analyzed by data reduction, data presentation and verification while Data validity checking used triangulation. The result of this research are: the strategy used by principle in improving teacher performance, are; performance founding, supervision, discipline founding, motivation and reward. While the obstacles faced are; the lack of principal assistance in conducting administrative tasks, the lack of teacher motivation, and lack of chance in self-improvement.
SERTIFIKASI HALAL SEBAGAI KATALIS KINERJA BISNIS UMKM PANGAN: KAJIAN BIAYA PRODUKSI, STRATEGI PEMASARAN, DAN LOYALITAS KONSUMEN Atiqatul Maula; Riskia Putri
Currency (Jurnal Ekonomi dan Perbankan Syariah) Vol. 5 No. 1 (2026): Currency
Publisher : LP2M AL-KHAIRAT PAMEKASAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32806/currency.v5i1.2092

Abstract

Sertifikasi halal semakin diakui sebagai instrumen strategis dalam meningkatkan daya saing Usaha Mikro, Kecil, dan Menengah (UMKM) di industri pangan halal. Penelitian ini bertujuan menganalisis pengaruh sertifikasi halal terhadap kinerja usaha UMKM pangan melalui tiga dimensi, yaitu biaya produksi, strategi pemasaran, dan loyalitas konsumen. Penelitian menggunakan pendekatan mixed methods dengan desain sequential explanatory, yang mengombinasikan penyebaran kuesioner skala Likert kepada 30 UMKM bersertifikat halal yang dipilih secara purposive sampling dengan dua putaran Focus Group Discussion (FGD) yang melibatkan Satuan Tugas Pendamping Proses Produk Halal Kementerian Agama Kabupaten Pamekasan. Data kuantitatif dianalisis secara deskriptif menggunakan Microsoft Excel dan ditriangulasi dengan hasil FGD serta kajian pustaka. Hasil penelitian menunjukkan bahwa sertifikasi halal memberikan dampak yang beragam terhadap biaya produksi; 40% UMKM mengalami penurunan biaya akibat meningkatnya efisiensi rantai pasok, sedangkan 40% lainnya mengalami sedikit kenaikan biaya karena penyesuaian terhadap standar halal. Pada aspek pemasaran, 90% UMKM melakukan perubahan strategi melalui penguatan branding halal, pemanfaatan pemasaran digital, dan perluasan segmen pasar. Selain itu, 94% responden melaporkan peningkatan penjualan dan 84% menyatakan meningkatnya loyalitas konsumen. Temuan ini menegaskan bahwa sertifikasi halal berperan sebagai katalis multidimensional yang meningkatkan efisiensi operasional, efektivitas pemasaran, serta hubungan jangka panjang dengan konsumen. Hasil penelitian juga memberikan implikasi bagi pengembangan kebijakan pendampingan sertifikasi halal yang lebih efektif di tingkat daerah maupun nasional.
Co-Authors Fayruzah El-Faradis Hidayati, Nazlah Riskia Putri Tjahja Muhandri