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Formulasi Tempe Berbumbu serta Pengujian Kandungan Gizi Rahmi, Silvi Leila; Mursyid, Mursyid; Wulansari, Dian
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 7, No 1 (2018)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (268.053 KB) | DOI: 10.21776/ub.industria.2018.007.01.7

Abstract

AbstrakTempe merupakan produk fermentasi kedelai asli dari Indonesia yang tinggi protein. Pembuatan tempe menggunakan bumbu diharapkan menjadi inovasi. Tujuan penelitian ini adalah (1) mengetahui formulasi terbaik pembuatan tempe yang dibuat menggunakan bumbu, (2) mengetahui mutu hedonik terbaik pada tempe yang diberi penambahan bumbu, serta (3) mengetahui kandungan zat gizi yang terdapat pada tempe berbumbu berdasarkan hasil pengujian mutu hedonik terbaik. Uji yang dilakukan pada penelitian ini yaitu uji formulasi pembuatan tempe berbumbu (bawang putih, cabai, kunyit, dan jahe), uji organoleptik untuk mengetahui mutu hedonik, serta uji sifat kimia (analisis proksimat, kandungan asam lemak dan asam amino) terhadap hasil terbaik. Hasil formulasi tempe dengan menambahkan bumbu hingga 4% memperlihatkan hasil yang baik. Uji mutu hedonik menunjukkan penambahan bawang putih dan jahe sebanyak 4% pada pembuatan tempe lebih disukai dibandingkan penambahan kunyit dan cabai. Penambahan bumbu sebanyak 4% dapat meningkatkan kandungan gizi berdasarkan kandungan asam lemak dan kandungan asam amino pada tempe. Berdasarkan pengujian dengan menggunakan metode proksimat, kandungan zat gizi yang terdapat pada tempe berbumbu tidak jauh berbeda dibandingkan tempe tanpa bumbu.Kata kunci : tempe berbumbu, kandungan gizi, asam amino, asam lemak AbstractTempe is the original fermented soybean product from Indonesia which has high protein contents. Making tempe using spices is expected to be innovative. The objectives of this research are (1) to know the best formulation of tempe making made using spices, (2) to identify the best hedonic quality in tempe with added seasoning, and (3) to know the nutrient content contained in a spiced tempe based on the best hedonic quality test result. The test which conducted in this research is the formulation test of the manufacture of spiced tempe (garlic, chili, turmeric, and ginger), organoleptic test to know hedonic quality and test chemical properties (proximate analysis, fatty acid content and amino acid) to the best result. The result of tempe formulations by adding spices up to 4% shows good results. The hedonic quality test confirmed the addition of garlic and ginger as much as 4% in the manufacture of tempeh is preferred compared to the addition of turmeric and chili. Adding spices as much as 4% can increase the nutritional content based on fatty acid content and amino acid content in tempe. Meanwhile, based on testing that using the proximate method, the nutrients content contained in spiced tempe is not much different than tempe without spice.Keywords: spiced tempe, nutrition content, amino acid, fatty acid 
Implementasi Pola Sosialisasi Represipatif Di Pesantren Immim Putra Makassar Dalam Pembentukan Karakter Santri Yang Unggul Mursyid, Mursyid
Phinisi Integration Review Vol 1, No 2 (2018): Agustus
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (501.025 KB) | DOI: 10.26858/pir.v1i2.6661

Abstract

The purpose of his study is to find out how the pattern of repressivatife applied, how the students respond to the pattern of repressivatife socialization during socializing process, and how the impact caused by the implementation of repressivatife socialization pattern in the process of guiding the students, especially at Pesantren IMMIM Putra Makassar. This is a qualitative research of phenomenology by using qualitative descriptive analysis, a research which is done by getting the illustration of a situation and events or various phenomenon concretely about research object or research problem. Methods in collecting data are done trough library research, field research (observation, interview, and documentation). Data analysis is done by data reduction, data presentation and coclusion or data verification. Repessivatife socialization is a pattern of socialization that combines the pattern with repressive socialization and particivatife socialization in a synergistic socialization process. The results of this study indicate that the way of applying the pattern emphasized on cultivating students understanding of the goals and meanings in each established rule, through the students involvement, whit certain mechanisms and maximizing the structural fungtions as a cooperated team. By having a clear understanding of the pattern, the student can ancourage their positive attitude towards this reprssivatife pattern, wich is marked by the proactive attitude during guiding process. The impact is the establishment of cooperatin between the guider and the students during the process, the growing sense of comfort for students in the cottage, wich then encourages the growth of confidence, creativity, and also showing the habitual acts of superior characters among student at muslim school.
MULTIKULTURALISME DI PESANTREN: POTRET PENDIDIKAN ISLAM MULTIKULTURAL Mursyid, Mursyid
JURNAL AT-TURAS Vol 2, No 2 (2015): Filsafat dan Studi Agama
Publisher : JURNAL AT-TURAS

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Abstract

This article portrays a process of multicultural education in Pesantren as a multicultural Islamic education. Islamic education, with its inclusive character, is a basic requirement of developing multiculturalism in Pesantren. A multicultural education is not merelly integrated to curriculum, but also embedded into an attitude of kiyai and ustadz as modeling figure in Pesantren tradition, making santri easily adaptable with multicultural values, and by doing so it finally creates an insight of nationalism in Pesantren.
Pilihan Rasional Kiai dan Desain Pendidikan Toleransi di Pondok Pesantren Tebuireng dan Nurul Jadid Mursyid, Mursyid
ISLAMICA: Jurnal Studi Keislaman Vol 11 No 1 (2016): September
Publisher : Pascasarjana Universitas Islam Negeri Sunan Ampel Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (490.249 KB) | DOI: 10.15642/islamica.2016.11.1.27-55

Abstract

This article discusses the role of kyai and the learning design used in educating tolerance in two pesantrens, namely Pesantren Tebuireng of Jombang and Pesantren Nurul Jadid Probolinggo. The two pesantrens educate their students to internalize and actualize tolerant value and attitude. However, the value of tolerance is not taught formally like other subjects, but rather developed through informal learning and examplary model by the kyais in both pesantrens. As the kyais in both pesantrens have inclusive views and tolerant attitudes in the context of pluralistic society, the students learn from their tolerant views and attitudes, and adopt this value in their daily activities. Using Coleman’s rational choice theory, it can be argued that the kyais of both pesantrens have consciously adopted the value of tolerance as one of the important instructional values. Therefore, it can be concluded that pesantren is the place of seeding the values of tolerance, while the learning design used by pesantrens can be called “tolerance exhibition model”.
Hybrid Methods of Cipher-text and RSA Cryptographic Algorithm Using Classical Vigenère Anraeni, Siska; Herdianti, Herdianti; Mursyid, Mursyid
International Journal of Computing and Informatics (IJCANDI) Vol 1, No 2 (2016): May 2016
Publisher : International Journal of Computing and Informatics (IJCANDI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19732/10.19732/vol1122016

Abstract

Maintaining the security of messages is a very important thing both within an organization and the personal especially in the age of information technology today. In order to the sent message does not fall into the one’s hands who are not interested, then encryption should be created to maintain the confidentiality of a message remains secure. Classical cryptography method using Vigenère Cipher and RSA (Riverst Shamir Adleman) is one of securing methods which will be used. In this case, the initial process is doing encryption on Vigenère cipher that produces a temporary ciphertext. The temporary ciphertext will be a plaintext on the RSA algorithm and then encrypted again to produce the actual ciphertext. Merging these two methods produces a ciphertext that is more powerful and difficult to solve.
Pluralitas Agama dan Faham Keagamaan: Pelajaran Dari Pondok Pesantren Nurul Jadid Mursyid, Mursyid
JURNAL AT-TURAS Vol 5, No 2 (2018): Sosiologi dan Budaya
Publisher : Universitas Nurul Jadid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33650/at-turas.v5i2.374

Abstract

This article attempts to provide a sociological perspective on the religious pluralism and ideology, and its implementation in the leadership system of Nurul Jadid islamic boardingschool at Probolinggo, East Java. Additionally, it also aims to argue the ways cultural power and negotiation are implemented by leaders of pesantren in building plural education for santri. To deeply analyze it, it is important first to describe the common pattern of Muslim in perceiving the diversity of religions and religious ideologies in Islam. One of the ways Nurul Jadid has carried out is to strenghten cultural roots of pesantren and to adapt it with social actions under kiai’s modelling figure, since the kiai and pesantren tradition are two ornaments  contributing on the formation of santri’s behaviors.Keywords: Religious Plurality, Religious Ideologies, Pesantren Nurul Jadid
Pluralitas Agama dan Faham Keagamaan: Pelajaran Dari Pondok Pesantren Nurul Jadid Mursyid, Mursyid
JURNAL AT-TURAS Vol 4, No 1 (2017): Sosiologi Hukum Islam Kontemporer
Publisher : JURNAL AT-TURAS

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Abstract

This article attempts to provide a sociological perspective on the religious pluralism and ideology, and its implementation in the leadership system of Nurul Jadid islamic boardingschool at Probolinggo, East Java. Additionally, it also aims to argue the ways cultural power and negotiation are implemented by leaders of pesantren in building plural education for santri. To deeply analyze it, it is important first to describe the common pattern of Muslim in perceiving the diversity of religions and religious ideologies in Islam. One of the ways Nurul Jadid has carried out is to strenghten cultural roots of pesantren and to adapt it with social actions under kiai’s modelling figure, since the kiai and pesantren tradition are two ornaments  contributing on the formation of santri’s behaviors.
CORAK FIQH DIACEH PADAMASAKERAJAAN (KAJIAN ATAS NASKAH AL-HADIAL-MUHTAJF1SYARAH AL-MINHAJ KARYAIMAMABIQASIM IMAMUDDIN ABDUL KARIM AR-RAFI'I) Fiqh Complexion in Aceh in the Kingdom Era (Review of the Al-Hadi Al-Muhtaj Fi Syarah Al- Minhaj Manuscript the wo Mursyid, Mursyid
Al-Qalam Vol 17, No 1 (2011)
Publisher : Balai Penelitian dan Pengembangan Agama Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (55.069 KB) | DOI: 10.31969/alq.v17i1.102

Abstract

Penelitian ini difokuskan pada penelitian tentang corak fiqh diAceh pada masa kerajaan dengan menelitinaskah Al-Hadi Al-Muhtaj fi Syarah al-Minhaj kary a Imam Abi Qasim Imamuddin Abdul Karim Ar-Rafi'i.Permasalahan yang ditetliti dalam penelitian ini adalah Bagaimana deskripsi naskah, isi pembahasandan corak fiqh naskah Al-Hadi Al-Muhtaj fi Syarah al-Minhaj karya Imam Abi Qasim Imamuddin AbdulKarim Ar-Rafi 'i? Untuk membahas ketiga hal tersebut, digunakan dua metode, yaitu; metode penelitiankodikologi dan filologi. Untuk analisis isi naskah, digunakan metode penelitian fiqh. Dari hasil penelitianditemukan bahwa naskah Al-Hadi Al-Muhtaj fi Syarah al-Minhaj karya Imam Abi Qasim Imamuddin AbdulKarim Ar-Rafi 'i menggunakan bahasa Arab dengan aksara Arab yang berbentuk prosa. Kondisi naskahsecara umum baik dan isi teks dapat dibaca dengan baik. Bahan naskah ini adalah kertas Eropa yangdapat dilihat pada cap kertas yang diperkirakan sekitar tahun 1610 M. Naskah ini berisi tentangpersoalanfiqh yang bercorak mazhab Syafi'i yang dapat dijadikan salah satu data ilmiah untuk membuktikanbahwa corak fiqh di Aceh pada masa kerajaan adalah fiqh mazhab syafi'i.
Evaluasi Nilai Gizi Protein Tepung Tempe yang Terbuat dari Varietas Kedelai Impor dan Lokal Evaluation on Protein Nutritional Value of Tempe Flour Made from Imported and Local Soybean Varieties Astawan, Made; Mursyid, Mursyid; Muchtadi, Deddy; Wresdiyati, Tutik; Bintari, Siti Harnina; Suwarno, Maryani
JURNAL PANGAN Vol 23, No 1 (2014): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (411.31 KB) | DOI: 10.33964/jp.v23i1.48

Abstract

Tempe merupakan produk olahan fermentasi kedelai asli Indonesia. Telah diketahui bahwa kandungan gizi tempe lebih baik dibandingkan kedelai yang tidak difermentasi. Masalah utama tempe adalah umur simpan yang relatif rendah. Salah satu alternatif pengolahan tempe adalah tepung tempe. Tujuan penelitian ini adalah untuk mengevaluasi kualitas protein tepung tempe yang terbuat dari kedelai impor dan lokal. Penelitian ini menggunakan tikus putih Sprague-Dawley sebagai hewan model. Tikus dibagi 4 kelompok berdasarkan sumber protein dalam ransum, yaitu tepung tempe kedelai impor Genetically Modified Organism (GMO)/hasil rekayasa genetika, tepung tempe kedelai impor non-GMO, tepung tempe kedelai lokal Grobogan, dan kasein sebagai kontrol. Parameter kualitas protein diukur berdasarkan metode pertumbuhan dan metode keseimbangan nitrogen. Hasil analisis menunjukkan tidak terdapat perbedaan yang nyata pada nilai food convertion efficiency (FCE), protein efficiency ratio (PER), dan net protein ratio (NPR) dari semua jenis tepung tempe. Nilai true protein digestibility (TPD) tepung tempe kedelai grobogan dan non-GMO tidak berbeda nyata, namun nyata lebih tinggi dari tepung tempe kedelai GMO, dan lebih rendah dari kasein. Tidak terdapat perbedaan yang nyata pada nilai biological value (BV) dan net protein utilization (NPU) semua sampel. Dari penelitian ini dapat disimpulkan bahwa secara umum nilai gizi protein tepung tempe kedelai lokal Grobogan tidak berbeda dengan tepung tempe kedelai impor non-GMO.Tempe is a fermented soybean product from Indonesia. It has been known that nutritional values of tempe are better than unfermented soybean. The main problem of tempe product is its short shelf life. An alternative way to solve this problem is tempe flour. The objective of this research was to evaluate the protein nutritional quality of tempe flours made from imported and local soybeans. This research used albino Sprague-Dawley rats as an animal model. The rats were divided into 4 groups based on protein source of the diet, namely: tempe flour of imported Genetically Modified Organism (GMO) soybean, tempe flour of imported non-GMO soybean, tempe flour of local Grobogan soybean, and casein as a control. Protein nutritional parameters were observed based on growth of rats and nitrogen balance methods. The results showed that there were no significant different of food conversion efficiency (FCE), protein efficiency ratio (PER), and net protein ratio (NPR) values from all of tempe flours. True protein digestibility (TPD) value of Grobogan and non-GMO tempe flours was not different, but higher than GMO soybean tempe flour, and lower than casein. There were no significant different of biological value (BV) and net protein utilization (NPU) values from all samples. This research concluded that generally the nutritional quality of protein of tempe flour from local Grobogan soybean tempe flour was not different from the protein quality of import non-GMOZT. 
PENGEMBANGAN BUKU AJAR MATA KULIAH BAHASA INDONESIA BERBASIS PEMBELAJARAN KOOPERATIF UNTUK PENGUATAN KARAKTER MAHASISWA FAKULTAS TARBIYAH DAN KEGURUAN UIN STS JAMBI Mursyid, Mursyid
PRIMARY EDUCATION JOURNAL (PEJ) Vol 1 No 3 (2019)
Publisher : Prodi Pendidikan Guru Madrasah Ibtidaiyah Fakultas Tarbiyah dan Keguruan UIN Sulthan Thaha Saifuddin Jambi

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Abstract

Abstrak Penelitian ini bertujuan untuk memperoleh kevalidan, kepraktisan dan kemenarikan untuk produk pengembangan buku ajar mata kuliah bahasa indonesia berbasis pembelajaran kooperatif  untuk penguatan karakter mahasiswa Fakultas Tarbiyah Dan Keguruan UIN STS JAMBI  disusun kedalam bentuk buku ajar. Langkah – langkah yang dilakukan dalam penelitian ini mengikuti langkah – langkah Model Dick, Carrey & Carrey (2009) yang disederhanakan menjadi sembilan dari sepuluh langkah yang ada. Instrumen yang digunakan dalam penelitian ini yaitu angket validasi ahlim angket kepraktisan dari teman sejawat dan uji kemenarikan dari mahasiswa. Dari hasil uji kelayakan produk pengembangan pada hasil uji validasi ahli mendapat skor presentase sebesar 84,62%, produk yang sudah dikembangkan sangat layak untuk digunakan. Uji kepraktisan berdasarkan hasil tanggapan dosen terhadap modul belajar sebesar 91 %, produk yang dikembangkan masuk dalan kategori kriteria digunakan tanpa revisi. Pada uji kepraktisan melalui tanggapan perserta didik diperoleh hasil dengan presentase rata-rata sebesar 75,16%, hasil tersebut berada pada tingkat kualifikasi layak.