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Mutiara: Jurnal Penelitian dan Karya Ilmiah
Published by Sekolah Tinggi Agama Islam Yayasan Pendidikan Ilmu Qur'an Baubau
ISSN : 2988313X     EISSN : 29883148     DOI : 10.59059
Core Subject : Religion, Humanities, Science, Education, Engineering,
Religion Humanities Computer Science & IT Electrical & Electronics Engineering Languange, Linguistic, Communication & Media Other
Ruang lingkup karya yang diterbitkan mencakup Multidisiplin diantaranya yaitu: Pendidikan Agama, Ilmu Sosial Humaniora, Pertanian, Kesehatan, Peternakan, perikanan, Politik, Pendidikan, Ilmu Teknik, Teknik Elektro dan Informatika, Desain Komunikasi Visual, Manajemen, Ekonomi dan Akuntansi, Kewirausahaan dan Bisnis
Arjuna Subject : Umum - Umum
Articles 28 Documents
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Search results for , issue "Vol. 3 No. 4 (2025): Agustus : Jurnal Penelitian dan Karya Ilmiah" : 28 Documents clear
Identifikasi dan Karakterisasi Strain Lactobacillus dan Khamir Asal Ragi Tape Singkong ( Manihot Utilissima) sebagai Agen Probiotik Baru Nayla Azzahrah; Ardi Mustakim
Mutiara : Jurnal Penelitian dan Karya Ilmiah Vol. 3 No. 4 (2025): Agustus : Jurnal Penelitian dan Karya Ilmiah
Publisher : STAI YPIQ BAUBAU, SULAWESI TENGGARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59059/mutiara.v3i4.2708

Abstract

Cassava tape is a traditional fermented food that is popular in Indonesia and is known to contain potential microorganisms such as Lactobacillus spp. and yeast. These microorganisms play a significant role in the fermentation process of cassava tape, which in turn contributes to the product's taste and texture. Moreover, these microbes have the potential to act as probiotics, supporting gut health. This study aims to identify and characterize Lactobacillus strains and yeast isolated from cassava tape yeast, as well as evaluate their probiotic potential. Isolation was carried out using selective media specifically formulated for isolating Lactobacillus and yeast. After isolation, identification was performed through morphological, biochemical, and molecular approaches. Molecular identification was carried out using the 16S rRNA gene for Lactobacillus, while the Internal Transcribed Spacer (ITS) gene was used for yeast. After identification, probiotic characterization was carried out through several tests, including resistance to low pH, bile salts, antimicrobial activity against pathogens, and microbial adhesion to intestinal surfaces. The results of the study showed that several isolates of Lactobacillus plantarum and yeast such as Saccharomyces cerevisiae exhibited good resistance to simulated gastrointestinal conditions, including resistance to low pH and bile salts. Furthermore, these microbes showed antagonistic activity against the pathogens Escherichia coli and Staphylococcus aureus, indicating their ability to inhibit the growth of pathogenic bacteria in the digestive tract. These findings suggest that microbial strains isolated from cassava tape yeast have the potential to be developed as new local probiotic candidates. Therefore, cassava tape not only serves as a delicious traditional fermented food but also can be utilized to support gut health, providing a safe and beneficial probiotic alternative for the community.
Identifikasi Mikroorganisme yang Terlibat dalam Proses Fermentasi Tape Singkong (Manihot Utilissima) secara Mikroskopis dan Analisis Ni’matullathifah; Ardi Mustakim
Mutiara : Jurnal Penelitian dan Karya Ilmiah Vol. 3 No. 4 (2025): Agustus : Jurnal Penelitian dan Karya Ilmiah
Publisher : STAI YPIQ BAUBAU, SULAWESI TENGGARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59059/mutiara.v3i4.2710

Abstract

Cassava (Manihot utilissima) fermentation is a traditional process that has long been used to produce tape singkong, a distinctive Indonesian fermented food product. This fermentation process relies on natural or inoculated microorganisms, such as yeast, mold, and lactic acid bacteria, which play a crucial role in converting starch in cassava into simpler sugars. This process results in the unique taste of tape, characterized by a balance of sweet and sour flavors and a soft texture that distinguishes tape singkong. This study aims to identify the microorganisms involved in the fermentation process of tape singkong through microscopic observation. Tape samples were collected at various stages of fermentation to obtain a comprehensive picture of the microbial changes occurring during the fermentation process. Gram staining was used to differentiate microbes based on their cell wall characteristics, while the morphology of molds and yeasts was examined to identify the types of microorganisms involved in the fermentation. The study's findings revealed that the microorganisms involved in cassava fermentation included a variety of species, including Saccharomyces cerevisiae (yeast), Lactobacillus spp. (lactic acid bacteria), and filamentous molds such as Rhizopus spp. These microorganisms play vital roles in the fermentation process by breaking down starch into simpler sugars, which contribute to the characteristic sweet and sour taste and soft texture of tape. This microscopic identification underscores the significant role of microbial activity in the success of the cassava fermentation process and provides insights into the microbiological profile of traditional fermented foods. These findings also open up opportunities for further development in biotechnology and the food industry, exploring the potential of local microorganisms to produce higher-quality and more diverse fermented food products.
Perancangan Hotel Bintang Empat di Kota Tarakan Kalimantan Utara Dengan Pendekatan Arsitektur Neo Vernakular Rizaldi Bilhaq Firdaus; Widi Cahya Yudhanta2
Mutiara : Jurnal Penelitian dan Karya Ilmiah Vol. 3 No. 4 (2025): Agustus : Jurnal Penelitian dan Karya Ilmiah
Publisher : STAI YPIQ BAUBAU, SULAWESI TENGGARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59059/mutiara.v3i4.2704

Abstract

Tarakan City, with its enormous potential as a center for economic, trade, and tourism, faces challenges in providing premium accommodation facilities. Although the city continues to grow rapidly, particularly with the growth of the tourism sector driven by its natural beauty and cultural diversity, the availability of adequate four-star hotels remains limited. This poses a barrier to the growth of domestic and international tourists who require comfortable and quality accommodation facilities. Therefore, the design of this four-star hotel is crucial to strengthening Tarakan City's tourism sector, which can not only provide quality accommodation but also have a positive impact on the local economy. The application of the Neo-Vernacular Architecture concept in the design of this hotel aims to connect the past with the future, by combining local traditional elements that are characteristic of Tarakan's culture, such as the Baloy Mayo traditional house, with the functional and modern requirements required for a four-star hotel development. This approach is expected to create a building that not only meets international standards of comfort and facilities, but also has a strong identity, reflects the richness of local culture, and provides high aesthetic value. In this design, the tropical climate of Tarakan City is also a major consideration, so that the hotel building is not only comfortable, but also environmentally friendly and can optimize the use of natural energy. Thus, this hotel is expected to function not only as a place to stay, but also as a symbol of tourism progress that still maintains cultural and environmental sustainability. The design of this four-star hotel also pays attention to aspects of sustainability and environmental friendliness, which are now essential requirements in every modern architectural project.
Perbedaaan Minat Berbelanja Offline dan Online pada Peserta Didik Desain dan Produksi Busana SMK Negeri 3 Blitar Danada Syamsa Belia; Lutfiyah Hidayati; Peppy Mayasari; Ma’rifatun Nashikhah
Mutiara : Jurnal Penelitian dan Karya Ilmiah Vol. 3 No. 4 (2025): Agustus : Jurnal Penelitian dan Karya Ilmiah
Publisher : STAI YPIQ BAUBAU, SULAWESI TENGGARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59059/mutiara.v3i4.2709

Abstract

Technological developments have influenced various aspects of life, one of which is shopping methods. Consumers now have two main options for shopping: offline and online. Competition between offline and online stores is increasingly fierce, so it is important to understand the differences in consumer shopping interests in both methods. This study aims to identify whether there are significant differences in offline and online shopping interests and to measure the magnitude of these differences. The method used in this study is quantitative with a difference test approach. The study was conducted at SMK Negeri 3 Blitar with students from the Fashion Design and Production department as research subjects. The data collection technique was carried out using a questionnaire distributed to respondents. The collected data were then analyzed using a paired two-sample T-test to determine differences in shopping interests between offline and online. After that, the effect size calculation was carried out using Cohen's D to measure the magnitude of the existing differences. The results showed that there are significant differences in interest in offline and online shopping. The results of the T-test indicate a clear difference between these two shopping methods. Furthermore, the Cohen's D effect size analysis produced a value of -0.940, which indicates that the difference is in the large category. This means that Fashion Design and Production students at SMK Negeri 3 Blitar are more likely to have a higher interest in online shopping than offline shopping. This is due to the convenience and practicality of online shopping, where consumers do not need to come to a physical store to make a transaction. This study provides an overview of how shopping interest can be influenced by the ease of access offered by online shopping.
Inovasi Mi Basah Bebas Gluten Berbahan Tapioka dan Tepung Beras dengan Penambahan Tepung Ubi Ungu Vannessa Mae Putriyana; Lilis Sulandari; Ita Fatkhur Romadhoni; Andika Kuncoro Widagdo
Mutiara : Jurnal Penelitian dan Karya Ilmiah Vol. 3 No. 4 (2025): Agustus : Jurnal Penelitian dan Karya Ilmiah
Publisher : STAI YPIQ BAUBAU, SULAWESI TENGGARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59059/mutiara.v3i4.2718

Abstract

This study aims to develop a gluten-free wet noodle product by utilizing a combination of tapioca flour and rice flour, as well as the addition of purple sweet potato flour as a natural source of anthocyanin and dietary fiber. This innovation is expected to provide an alternative functional food for consumers with gluten intolerance while increasing the nutritional value of noodle products. Three formulation variations were tested, namely with the addition of purple sweet potato flour of 100 g, 125 g, and 150 g, while the amount of tapioca and rice flour was maintained at 100 g each, and the addition of 225 mL of water and 4 g of salt. Organoleptic quality assessment was carried out by 35 panelists using parameters of color, shape, aroma, texture, and taste, which were then analyzed using one-way analysis of variance (ANOVA) and Duncan's follow-up test to determine significant differences between treatments. The results showed that the best formulation was obtained from a combination of 100 g tapioca, 100 g rice flour, and 150 g purple sweet potato flour. The resulting noodle product has an attractive dark purple color, a fairly straight and long shape (>30 cm), a distinctive purple sweet potato aroma, a fairly chewy and elastic texture, and a savory taste with purple sweet potato nuances. Laboratory tests on the best samples showed prominent nutritional content, namely 59.81% carbohydrates, 3.88% dietary fiber, 6.82% protein, 31.90 mg anthocyanin/100 g, 3.71% fat, 24.50% water content, and 0.21% ash. With these organoleptic characteristics and nutritional composition, this gluten-free wet noodle product has the potential to be a healthy and functional alternative food, especially for individuals who require a gluten-free diet. This research also opens up opportunities for the development of noodle products based on local ingredients that are highly nutritious and have a selling value.
Pengaruh Praktik Kewirausahaan dan Ekspektasi Pendapatan terhadap Minat Berwirausaha Siswa SMK Negeri 62 Jakarta Abdullah Azzam; Henry Eriyanto; Maulana Amirul Adha
Mutiara : Jurnal Penelitian dan Karya Ilmiah Vol. 3 No. 4 (2025): Agustus : Jurnal Penelitian dan Karya Ilmiah
Publisher : STAI YPIQ BAUBAU, SULAWESI TENGGARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59059/mutiara.v3i4.2720

Abstract

Indonesia still faces serious challenges in the employment sector, marked by a relatively high unemployment rate. One group contributing to the highest unemployment rate are vocational high school (SMK) graduates, who, ironically, are prepared to enter the workforce directly. This high unemployment rate indicates a gap between graduate competencies and the needs of the workforce, as well as a lack of mental readiness and entrepreneurial skills. One strategic solution to address this problem is to encourage young people, particularly vocational high school students, to become entrepreneurs. In this context, entrepreneurial practices and income expectations are two important variables believed to increase entrepreneurial interest among students. This study aims to examine the contribution of entrepreneurial practices and income expectations in increasing entrepreneurial interest among vocational high school students. The research method used was quantitative, with primary data collection through an online survey. The instrument used was an online questionnaire compiled using a Likert scale and distributed through Google Forms. Respondents in this study were 188 vocational high school students selected using a proportional random sampling technique based on the Taro Yamane table, so that the data obtained can proportionally represent the population. Data analysis was performed using Smart PLS (Partial Least Squares) software. The analysis results show that entrepreneurial practices have a positive and significant direct effect on income expectations. Furthermore, entrepreneurial practices also have a positive and significant direct effect on entrepreneurial interest. Income expectations were found to have a positive and significant direct effect on entrepreneurial interest. Furthermore, entrepreneurial practices were also found to have an indirect effect on entrepreneurial interest through income expectations as a mediating variable. These findings emphasize the importance of implementing concrete and structured entrepreneurial practices in the vocational high school curriculum.
Peranan (Tokopedia) Sebagai Mediapromosi dalam Meningkatkan Minat Beli Konsumen Ikan Hias Air Laut di PT Indotama Putra Wahana Bekasi, Jawa Barat Sumarni, Sumarni; Sulkifli , Sulkifli; Ridwan, Ridwan
Mutiara : Jurnal Penelitian dan Karya Ilmiah Vol. 3 No. 4 (2025): Agustus : Jurnal Penelitian dan Karya Ilmiah
Publisher : STAI YPIQ BAUBAU, SULAWESI TENGGARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59059/mutiara.v3i4.2721

Abstract

This study aims to determine the role of Tokopedia as a promotional media in increasing consumer purchase interest of saltwater ornamental fish at PT Indotama Putra Wahana, Bekasi. The background of this study is the rapid development of information technology which also influences marketing strategies, including through e-commerce platforms such as Tokopedia. The research method used is a qualitative descriptive approach with data collection techniques through observation, interviews, and documentation of consumers and the company. The results of the study indicate that promotional features available on Tokopedia such as TopAds, shop vouchers, cashback, and broadcast chat play an important role in increasing product visibility and encouraging consumer purchases. In addition, product reviews and ratings from previous buyers are also determining factors in making purchasing decisions.
Analisis Morfologi dan Distribusi Bakteri Fermentatif pada Bekasam Ikan Nila Melalui Pewarnaan Gram, Kristal Violet dan Safranin Sabnatun Nikmah; Ardi Mustakim
Mutiara : Jurnal Penelitian dan Karya Ilmiah Vol. 3 No. 4 (2025): Agustus : Jurnal Penelitian dan Karya Ilmiah
Publisher : STAI YPIQ BAUBAU, SULAWESI TENGGARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59059/mutiara.v3i4.2722

Abstract

Bekasam is a traditional fermented product made from tilapia (Oreochromis niloticus) containing a variety of fermentative microorganisms. This study aims to observe the morphology and distribution of fermentative bacteria in bekasam tilapia using the Gram staining method with crystal violet and safranin. Bekasam samples were fermented traditionally, then 1 gram of sample was taken and serial dilutions were carried out, followed by cultivation on Nutrient Agar (NA) media. The growing colonies were stained using crystal violet, iodine, alcohol, and safranin. This differential staining allows the identification of Gram-positive (purple) and Gram-negative (pink) bacteria. Microscopic observations showed a variety of bacterial shapes, including rod-shaped (bacilli) and spherical (cocci), with a fairly even distribution of Gram-positive and negative bacteria. The conclusion of this study is that bekasam contains a mixture of fermentative bacteria that can be identified through Gram staining, and this method is effective for the initial characterization of microorganisms in fermented foods. This research is useful for supporting the development of safer and more functionally valuable traditional fermented products. Furthermore, the results of this study also demonstrate the importance of understanding the role of fermentative bacteria in the bekasam-making process, which can contribute to the quality and safety of fermented products. By understanding the types and distribution of bacteria involved, producers can better understand the factors that influence the fermentation process, such as temperature, time, and raw materials. This knowledge also opens up opportunities to improve bekasam quality, both in terms of taste, texture, and nutritional content. Therefore, further research into the characteristics of other microorganisms involved in bekasam fermentation is crucial to ensure that this product is not only safe for consumption but also offers greater health benefits for consumers.

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