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Analisis Bahan Halal Produk Bakery di Kabupaten Bandung Afifah, Syifa Nur; Kurmatillah, Laeli; Chimayah, Mihlatal; Navilah, Nahla; Mutmainnah, Ulfah Nurul; Mulyaningsih, Yeni; Sukmawardani, Yulia; Paujiah, Epa
Indonesia Journal of Halal Vol 7, No 2 (2024): IJH
Publisher : Pusat Kajian Halal Undip

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/halal.v7i2.23848

Abstract

Kesadaran masyarakat terhadap pentingnya konsumsi makanan halal meningkat, maka aspek kehalalan produk menjadi sangat krusial untuk dipertimbangkan oleh produsen pangan. Dalam konteks ini, memastikan kehalalan produk bakery menjadi tantangan yang harus diatasi oleh produsen, terutama di daerah yang mayoritas penduduknya adalah muslim. Penelitian ini bertujuan untuk menganalisis kehalalan produk bakery di Kabupaten Bandung. Penelitian ini menggunakan pendekatan kualitatif dengan metode deskriptif. Penelitian ini dilakukan pada tiga lokasi yang berada di Kabupaten Bandung. Lokasi pertama di Desa Cibiru Wetan, Kecamatan Cileunyi, lokasi kedua di Desa Serangmekar, Kecamatan Ciparay dan lokasi ketiga di Desa Pakutandang, Kecamatan Ciparay. Ketiga produsen bakery yang diteliti, yaitu Intansari Bakery, Owl Cake and Cookies dan Dapur Kueku, telah memenuhi standar-standar ini. Mereka menggunakan bahan-bahan yang bersertifikat halal dan menjaga proses produksi agar tetap bersih dan sesuai dengan standar kehalalan.Kata Kunci: bakery, bahan halal, sertifikasi halal
MULTIPLE INTELLIGENCES AND STUDENT SELF-REGULATED LEARNING BASED ON TEACHER PROFESSIONALISM Wulandari, Ismi Ayu; Nurdin, Dian Kusmawati; Marlina, Rina; Mulyaningsih, Yeni; Susilawati, Wati
INSECTA: Integrative Science Education and Teaching Activity Journal Vol. 5 No. 2 (2024)
Publisher : Science Education, Institut Agama Islam Negeri Ponorogo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21154/insecta.v5i2.8458

Abstract

Professionalism has an important role to play in creating an effective learning environment and improving student achievement. In this context, multiple intelligences and student learning independence are considered as factors that have the potential to influence teacher professionalism. However, research on the relationship between multiple intelligences and student learning independence and science teacher professionalism is still limited, especially at the secondary education level. This study aims to analyze the relationship between multiple intelligences and student learning independence on science teacher professionalism. This study used a quantitative design using multiple intelligence assessment instruments and student learning independence, as well as science teacher professionalism assessment instruments. The research sample consisted of 62 science teachers and students at several secondary schools in Subang Regency. The results show that there is a negative correlation (-0.208) on the multiple intelligences variable and there is a positive correlation (+0.132) on the learning independence variable. The results of the F test show a significance value of 0.411 > 0.05 so there is no relationship between the two variables on the professionalism of science teachers. Teachers need to understand the diversity of students' intelligence and encourage their independent learning. The implication of this research is the importance of developing training programs for science teachers in integrating appropriate approaches to improve professionalism and student learning outcomes.