Articles

Study On The Addition Of Taro, Mung Bean, Wheat Flours On The Quality Of Cookies Sidabutar, Wita Dola Rista; Nainggolan, Rona Joharmi; Ridwansyah, Ridwansyah
Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 4 (2013): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Jurnal Rekayasa Pangan dan Pertanian

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The research was aimed to investigate the effect of addition of taro and mung bean flours on the quality of cookies. The reseach had been performed using factorial completely randomized design, with one factor i.e : taro flour, mung bean flour and wheat flour (T): 70%:0%:30%, 60%:10%:30%, 50%:20%:30%, 40%:30%:30%, 30%:40%:30%, 20%:50%:30%, 10%:60%:30%, 0%:70%:30%. Parameters analyzed were water content, ash content, fat content, protein content, fiber content, cookies crispy test with instrometer and organoleptic values (flavor, taste and texture).The result showed that the ratio of taro flour, mung bean flour and wheat flour had significant effect on all parameters.The 70%:0%:30% composition produced the best cookies in organoleptic values. . Key words : Taro flour, mung bean flour, wheat flour,cookies
PENGARUH PROGRAM PERUMAHAN MIKRO SYARIAH BERSUBSIDI TERHADAP KINERJA TINGKAT KESEHATAN BANK (STUDI TERHADAP BPRS METRO MADANI) Ridwansyah, Ridwansyah
Jurnal Asas Vol 4, No 1 (2012): ASAS JURNAL HUKUM DAN EKONOMI ISLAM
Publisher : IAIN RADEN INTAN LAMPUNG

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AbstrakKebutuhan umat Islam Indonesia terhadap perbankan syariah merupakan sesuatu yang sangat fundamental. Hal ini berkaitan dengan spiritual-fundamental terhadap nilai-nilai ajaran Islam yang menghindari bunga yang sebagian besar ulama mengharamkannya. Karenanya BPRS Metro Madani sebagai bank yang berbasis syariah, memberikan beberapa program untuk mengembangkan produk perbankan syariah. Termasuk program perumahan mikro syariah bersubsidi dari pemerintah. Program ini merupakan terobosan yang berakibat kepada dua kemungkinan; berhasil atau malah gagal. Karenanya tulisan ini mencoba menguak hasil dari program ini, kaitannya dengan kinerja tingkat kesehatan bank. Kata Kunci: Mikro Syariah, Penilaian Kinerja, Kesehatan Bank.
APLIKASI PAJAK DAN ZAKAT DI INDONESIA (Tinjauan Islam terhadap PP Nomor. 25 Tahun 2009) Ridwansyah, Ridwansyah
Jurnal Asas Vol 5, No 1 (2013): ASAS JURNAL HUKUM DAN EKONOMI ISLAM
Publisher : IAIN RADEN INTAN LAMPUNG

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Abstraksi  Kita seringkali beranggapan bahwa setelah membayar Pajak, tidak perlu lagi membayar Zakat. Atau sebaliknya sudah membayar Zakat, untuk apa lagi kita harus membayar Pajak. Pajak dalam istilah bahasa Arab dikenal dengan nama dharibah. Dalam islam Dharibah salah satu sumber pendapatan negara hanya sebagai solusi dalam keadaan “darurat”, yaitu dimana sumber pendapatan yang lain tidak dapat mencukupi kebutuhan baitul mal kas Negara, tetapi jika baitul mal (kas negara) sudah mencukupi maka pajak (dharibah) harus dihapus. Hal yang serupa dengan dharibah adalah kharaj. Sedangkan kharaj berbeda dengan dharibah, karena kharaj adalah pajak yang obyeknya adalah tanah (taklukan) dan subyeknya adalah non-muslim. Sementara jizyah obyeknya adalah jiwa (an-nafs) dan subyeknya adalah juga non-muslim. Aturan perpajakan berbasis syariah telah terbit, yaitu PP No. 25 Tahun 2009 Pajak Penghasilan (PPh) Syariah. Penerbitan PP PPh Syariah ini merupakan bentuk aturan pelaksana yang diamanatkan Pasal 31D UU Nomor 36 Tahun 2008 tentang PPh. Kata Kunci: pajak, zakat, dharibah.
The Effect of Carrageenan Concentration on the Quality of Soursop Jam Sheet During Storage Chairi, Ahmad; Rusmarilin, Herla; Ridwansyah, Ridwansyah
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 1 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Jurnal Rekayasa Pangan dan Pertanian

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Soursop production in Indonesia is very abundant, but its processing is still very minimal, therefore the diversification of soursop processing is needed to increase. This study was conducted to determine the effect of carrageenan concentration on the quality of soursop jam sheet during storage. This study used a completely randomized design with two factors namely carrageenan concentration (K): 2,5%, 3,5%, 4,5% and 5,5%, and storage time (L): 0 days, 5 days, 10 days and 15 days. The parameters analyzed were moisture content, total acid, vitamin C, total dissolved solids, fiber content, total microbes, color and texture scores as well as organoleptic values of color, aroma, taste and texture. The results showed that the concentration of carrageenan had highly significant effect on water content, total acid, vitamin C, total dissolved solids, fiber content, color scores, texture scores as well as organoleptic of color, taste and texture. Storage time had highly significant effect on water content, total acid, total dissolved solids, total microbes, color scores, texture scores as well as organoleptic of color, aroma and texture. Interaction of the two factors had highly significant effect on water content and test scores texture. Concentration of 3,5% carrageenan gave the best quality characteristics of the soursop jam sheet and storage for 10 days was still acceptable for consumption. Keywords: Carrageenan concentration, soursop, Jam sheet, storage time.
Physicochemical Properties of Composite Flour Based on Rice, Sweet Potato, Potatoes, Soybean and Xanthan Gum Amalia, Rizqa; Julianti, Elisa; Ridwansyah, Ridwansyah
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 2 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Jurnal Rekayasa Pangan dan Pertanian

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The research was aimed to study the physicochemical properties of composite flour from rice, sweet potato, potato starch and soy flours. The reseach had been performed using factorial completely randomized design, with one factor i.e the ratio of : rice flour, sweet potato flour, potato starch, soy flour and xanthan gum (T): 30%:50%:15%:4,5%:0,5%, 30%:45%:20%:4,5%:0,5%, 30%:40%:25%:4,5%:0,5%, 30%:45%:15%:9,5%:0,5%, 30%:40%:20%:9,5%:0,5%, 30%:35%:25%:9,5%:0,5%, 30%:40%:15%:14,5%:0,5%, 30%:35%:20%:14,5%:0,5%, 30%:30%:25%:14,5%:0,5%, 100%. Parameters analyzed were water content, ash content, protein content, fat content, fiber content, and color. The results showed that the ratio of rice flour, sweet potato flour, potato starch, soy flour and xanthan gum had highly significant effect on water content, ash content, protein content, fat content, fiber content, and color. Ratio of 30%: 35%: 20%: 14,5%: 0,5% had a physicochemical properties near to wheat flour therefore can be used as a wheat flour alternative in gluten free food products. Keyword : Rice flour, sweet potato flour, potato starch, soy flour, xanthan gum
Formulations of Instant Baby Porridge with Tempeh Flour and Pumpkin Flour Substitution as an Alternative Complementary Breast Tampubolon, Nurita Lastri; Karo-Karo, Terip; Ridwansyah, Ridwansyah
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 2 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Jurnal Rekayasa Pangan dan Pertanian

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The purpose of this study was to determine process of making the instant baby porridge as complementary breast feeding and also to determine the nutrient content of instant baby porridge with tempeh flour and pumpkin flour substitution. The research was using a complete random design method with one factor i.g effect of formulations of instant baby porridge consist of seven levels. Ratio of tempeh flour, pumpkin flour, skim milk, rice flour, sugar flour and vegetable oil were F1 = 15 : 13 : 39 : 23 : 5 : 5, F2 = 18 : 14 : 36 : 22 : 5 : 5, F3 = 21 : 15 : 33 : 21 : 5 : 5, F4 = 24 : 16 : 30 : 20 : 5 : 5, F5 = 27 : 17 : 27 : 19 : 5 : 5, F6 = 30 : 18 : 24 : 18 : 5 : 5, and F7 = 33 : 19 : 21 : 17 : 5 : 5. Parameters analyzed were water content, ash content, protein content, fat content, crude fiber content, carbohydrate content, kamba density, organoleptic value (color, flavor, taste and texture), and energy content.Formulations of instant baby porridge gave a significantly effect on water content, ash content, protein content, fat content, crude fiber content, carbohydrate content, kamba density, sensory test (color, flavor, taste and texture), and energy content. The fourth formula (F4 = 24 : 16 : 30 : 20 : 5 : 5) gave the best effect in the chemical, physical, and sensory from instant baby porridge that has been produced. Keyword : instant baby porridge, pumpkin flour, substitution, tempeh flour.
The Effect of Garlic Powder Concentration and Salt (NaCl) on the Quality of Tofu During Storage at Room Temperature Ningrum, Prita Lestari; Nainggolan, Rona J; Ridwansyah, Ridwansyah
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 3 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Jurnal Rekayasa Pangan dan Pertanian

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The research was conducted to determine the effect of garlic powder concentration and salt (NaCl) on the quality of tofu during storage at room temperature. The research had been performed using a completely randomized design with two factors, i.e. garlic powder concentration (B) : (0%), (3%), (6%), and (9%) and salt concentration (N) : (0%), (2,5%), (5%), dan (7,5%). Parameters analyzed were total microbes, pH of tofu, pH of submerged solution, moisture content, ash content, protein content, salt content, and sensory characteristics (color, aromatic, flavor, and texture). The results showed that garlic powder concentration had highly significant effect on total microbes, pH of tofu, pH of submerged solution, ash content, protein content, and sensory characteristics (color, aromatic, flavor, and texture). Salt concentration had highly significant effect on pH of tofu, pH of submerged solution, moisture content, ash content, protein content, salt content, and sensory characteristics (color, aromatic, and flavor). Interaction of both factors had highly significant effect on pH of tofu, pH of submerged solution, ash content, protein content, and sensory characteristics (aromatic and flavor). Garlic powder concentration of 6% and salt concentration of 5% was the best treatment for the quality of tofu. Keywords : Garlic powder concentration, salt concentration, tofu.
The Effect Ratio of Jackfruit Seed Extract With Red Dragon Fruit Extract and Stabilizer Ratio on the Quality of Dragon Fruit Yoghurt Manurung, Dewi Fahrunisa; Rusmarilin, Herla; Ridwansyah, Ridwansyah
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 4 (2014): Jurnal Rekayasa Pangan dan Pertananian
Publisher : Jurnal Rekayasa Pangan dan Pertanian

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This study was conducted to determine the effect of jackfruit seed extract comparison with the red dragon fruit juice and types of stabilizers suitable to produce the quality and organoleptic yoghurt mixture of jackfruit seed extract and red dragon fruit juice. This research was conducted at the Laboratory of Food Technology, Faculty of Agriculture, University of Sumatera Utara, Medan,  using completely randomized design with two factors, i.e  ratio of jackfruit seed extract and  red dragon fruit juice (D): (75%: 25%, 50%: 50%, 25% : 75%) and ratio of carboxyl methyl cellulose (CMC) and Arabic gum (F) ( 0.2%): (3: 0, 2: 1, 1: 2; 0: 3). The parameters analyzed were total solids content, protein content, fat content, vitamin C content, total lactic acid, total dissolved solids, total microbes, score of color, taste, texture, and organoleptic tests of color, aroma, flavor , and texture.      The results showed that the ratio of jackfruit seed extract and red dragon fruit juice had highly significant effect on total solids, protein content, fat content, vitamin C content, total lactic acid, total dissolved solids, total microbe, score of color, flavor, and hedonic value of the color, aroma, flavor, and texture. Ratio of carboxy methyl cellulose (CMC) and Arabic gum had highly significant effect on levels of protein, fat, vitamin C, total lactic acid, total microbes, score of color, taste, texture. The interaction between the two factors had highly significant effect on fat content, protein content, and total microbial and did not differ significantly to the total solids, vitamin C, total lactic acid, total dissolved solids, score of  color, taste, and texture, the hedonic value of the color, aroma, flavor, and texture. Ratio of  jackfruit seed extract juice of the red dragon juice (25%: 75%) and carboxyl methyl cellulose ratio (CMC) and arabic gum of (0 : 3) produce the best quality fruit yogurt and more acceptable. Keywords : Arabic Gum, Carboxy methyl cellulose, Jackfruit seeds, Red dragon fruit, Yoghurt.
APLIKASI PAJAK DAN ZAKAT DI INDONESIA (Tinjauan Islam terhadap PP Nomor. 25 Tahun 2009) Ridwansyah, Ridwansyah
JURNAL ASAS Vol 5, No 1 (2013): Asas, Vol. 5, No.1, Januari 2013
Publisher : Universitas Islam Negeri Raden Intan Lampung

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Abstrak: Kita seringkali beranggapan bahwa setelah membayar Pajak, tidak perlu lagi membayar Zakat. Atau sebaliknya sudah membayar Zakat, untuk apa lagi kita harus membayar Pajak. Pajak dalam istilah bahasa Arab dikenal dengan nama dharibah. Dalam islam Dharibah salah satu sumber pendapatan negara hanya sebagai solusi dalam keadaan “darurat”, yaitu dimana sumber pendapatan yang lain tidak dapat mencukupi kebutuhan baitul mal kas Negara, tetapi jika baitul mal (kas negara) sudah mencukupi maka pajak (dharibah) harus dihapus. Hal yang serupa dengan dharibah adalah kharaj. Sedangkan kharaj berbeda dengan dharibah, karena kharaj adalah pajak yang obyeknya adalah tanah (taklukan) dan subyeknya adalah non-muslim. Sementara jizyah obyeknya adalah jiwa (an-nafs) dan subyeknya adalah juga non-muslim. Aturan perpajakan berbasis syariah telah terbit, yaitu PP No. 25 Tahun 2009 Pajak Penghasilan (PPh) Syariah. Penerbitan PP PPh Syariah ini merupakan bentuk aturan pelaksana yang diamanatkan Pasal 31D UU Nomor 36 Tahun 2008 tentang PPh. Kata Kunci: pajak, zakat, dharibah.
Chemical and Functional Characteristics of Modified Flour from Durians Seeds Alzuhri, Muhammad Azmi; Setyohadi, Setyohadi; Ridwansyah, Ridwansyah
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 2 (2015): Jurnal Rekayasa Pangan dan Pertananian
Publisher : Jurnal Rekayasa Pangan dan Pertanian

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The research was aimed to find the effect of yeast on the quality of modified flour from durians seeds. The research had been performed using a completely randomized design with two factors namely kind of yeast J1 = yeast of tape, J2 = yeast of tempeh, J3 = combination of yeast of tape dan yeast of tempeh and yeast concentration : K1 = 0 %, K2 = 0,2%, K3 = 0,4%, K4 = 0,6%. Parameters analyzed were water content, ash content, fat content, fiber content, protein content, water and oil absorption,acidity degree and baking expansion. The results showed that the kind of yeast had highly significant effect on water content, acidity degree and had significant effect on ash content. Concentration of yeast had highly significant effect on water content, ash content, fat content, fiber content, protein content, water and oil absorptio, acidity degree, starch content and baking expansion. Interaction of the two factors had highly significant effect on acidity degree and baking expansion. Yeast of tape and concentration of 0,6% yeast gave the best quality characteristic of modified flour from durians seeds. Keywords: Durians seeds, modified flour yeast