1,722,452 research outputs found
Moral Philosophy in the Scientific Heritage of Maulana Mukhammad Kazi
Full text linkIn this article, the philosophy of ethics in the scientific heritage of Mukhammad ibn Burkhaniddin ibn Khoja Mukhammad Reza Mukhammad al-Kazi, the 18-ring pir of Silsilai Sharif, is detailed. In addition, the article devotes a lot of space to moral, social and political views in the teaching of embroidery
EPISTEMOLOGI PENDIDIKAN ISLAM MONOKOTOMIK: Menakar Manajemen Pendidikan Paripurna Berbasis Rasionalistik-Wahyuistik
No full textMukhammad Ilyasin & Umiars
Zakhiriddin Mukhammad Babur And Religious Scientist Khoja Ubaydullakh Akhrar Vali
Full text linkThis article provides information on the history of the naming of Zakhiruddin Mukhammad Babur and the brief life and work of Khaja Ubaidullakh Akhror Vali, a prominent representative of the Nakshbandi order who named him
Classification of the Conquest of Tashkent by the Russian Empire in “the History of Tashkent” by Mukhammad Salihkhoja Tashkendi
No full textThis article provides information about the scientific activity of the famous Tashkent historian Mukhammad Salihkhoja and the process of the occupation of Tashkent by the troops of the Russian Empire in his work “History of Tashkent”
Seminar Nasional Perpustakaan “E-Resources Dan Trend Teknologi Era 5.0”
No full textMateri Webinar UPT Perpustakaan ISI Yogyakarta dengan tema “E-Resources Dan Trend Teknologi Era 5.0”. Sebagai narasumber: Agus Rifai, S.Ag., S.S., M.Ag., Ph.D. (Dosen Prodi Ilmu Perpustakaan Dan Sains Informasi, Universitas YARSI Jakarta)dan Mukhammad Andri Setiawan, S.T., M.Sc., Ph.D.(Dosen dan Chief Information Officer Universitas Islam Indonesia Yogyakarta
KARAKTERISTIK SAMBAL TUMPANG DARI CAMPURAN TEMPE SEGAR DAN TEMPE
No full textTempe merupakan makanan khas Indonesia. Lama fermentasi yang optimal dalam pembuatan tempe adalah 36-48 jam. Jika tempe tidak terjual dan tidak ada
proses pengolahan lebih lanjut akan mengalami over fermented atau terfermentasi lanjut. Salah satu alternatif untuk meningkatkan nilai ekonomi tempe
terfermentasi lanjut adalah dengan mengolah menjadi sambal tumpang. Alternatif pembuatan sambal tumpang diharapkan dapat melestarikan warisan makanan
tradisional Indonesia agar tidak mengalami kepunahan. Sambal tumpang merupakan sambal berbahan baku campuran tempe terfermentasi lanjut dan tempe
segar serta penambahan bumbu-bumbu. Tujuan dari penelitian ini adalah untuk memperoleh perbandingan tempe terfermentasi lanjut dan tempe segar serta
lama fermentasi tempe terfermentasi lanjut dalam pembuatan sambal tumpang dan untuk mengetahui karakteristik fisik, kimia dan mikrobiologis sambal
tumpang pada suhu rendah (50C) selama 3 minggu. Penelitian terdiri dari 2 perlakuan yaitu A (1 : 1) dan B (3 : 2 ) dan diulang 3 kali.Data yang diperoleh
diolah menggunakan metode deskriptif, untuk mengetahui perbedaan antar perlakuan digunakan uji T. Hasil penelitian menunjukkan bahwa pada penyimpanan
suhu rendah (50C) selama tiga minggu, sambal tumpang A (1 : 1) memiliki karakteristik nilai kecerahan 41,77 - 42,5; kadar air 49,650 - 51, 067% (wb);
protein terlarut 0,456 - 0,554 % (db) dan total mikroba 8,340 - 8,950 log CFU/ml. Pada sambal tumpang B (3 : 2) memiliki karakteristik nilai kecerahan 41,08
- 41,98; kadar air 50,712 - 52,535% (wb); protein terlarut 0,558 - 0,623 % (db) dan total mikroba 8,592 - 9,090 log CFU/ml
KARAKTERISTIK KIMIA BIJI KOPI ROBUSTA HASIL FERMENTASI MENGGUNAKAN MIKROFLORA ASAL
No full textCivet Coffee is coffee beans fermented by microflora in gastric mongoose which has a high economic value due to have a distinctive aroma and
flavor. The purpose of this study mainland for knowing the characteristics of some chemical components in robusta coffee beans fermented by microflora
in feces civet. Processing of coffee is done by using the semi-wet dry fermentation. Factorial designed experiment with fermentation time factor,
consisting of four levels: 0 hours, 8 hours, 16 hours, and 24 hours. Experiments were performed 3 times, treatment 0 hours was used as control. The
results showed that the robusta coffee beans fermented using native microflora in the treatment of civet feces fermentation time 0 hours has a moisture
content of 10.53%, protein content of 13.15%, fat content of 6.68%, ash content of 3.39%, carbohidrat levels of 66.26%, reducing sugar of 7%, pH value of
6.5, a total acid of 0.002, and caffeine levels of 6600 mg / kg. In the treatment of fermentation 8 hours gained a moisture content of 11.23%, protein
content of 12.29%, fat content of 8.18%, ash content of 3.48%, carbohidrat levels of 64.81%, reducing sugar of 5.74%, pH value of 6.4, a total acid of
0.004, and caffeine levels of 1100 mg / kg. At 16 hours fermentation time treatment was obtained a moisture content of 10.88%, the value protein
content of 11.73%, fat content of 8.23%, ash content of 3.59%, carbohidrat levels of 65.43%, reducing sugar of 5.49%, pH value of 6, a total acid of 0.004,
and caffeine levels of 10000 mg / kg. At the 24-hour treatment fermentation obtained a moisture content of 11.4%, protein content of 11.33%, fat content
of 8.34%, ash content of 3.61%, carbohidrat levels of 65.31%, reducing sugar of 4.56%, pH value of 5.8, a total acid of 0.005, and caffeine levels of 9300
mg / k
Lu'lu' Al-Qamar: Nazam tauhid karya Kiai Achmad Qusyairi 1894-1972 M
No full textBuku Lu’lu’ al-Qamar: Nazam Tauhid karya Kiai Achmad Qusyairi (1894-1972 M) karya Mukhammad Lutfi adalah hasil kajian yang mendalami karya ulama lokal Nusantara, Kiai Achmad Qusyairi, yang menggabungkan studi teks dan intertekstual nazam tauhid dari Pasuruan. Kajian ini mengeksplorasi tradisi nazam di pesantren sebagai puisi didaktis yang mengajarkan teologi Islam. Buku ini mengulas biografi Kiai Achmad Qusyairi, jaringan keilmuan, serta karya-karyanya dalam konteks sosial-religius abad ke-20. Dengan pendekatan filologi, Lutfi menyunting dan menerjemahkan nazam Lu’lu’ al-Qamar, serta mengkaji struktur, metrum, dan gagasan teologis yang terkandung di dalamnya, seperti konsep takdir, iman, dan fāsiq
Classification of the Conquest of Tashkent by the Russian Empire in “the History of Tashkent” by Mukhammad Salihkhoja Tashkendi
No full textThis article provides information about the scientific activity of the famous Tashkent historian Mukhammad Salihkhoja and the process of the occupation of Tashkent by the troops of the Russian Empire in his work “History of Tashkent”
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