‘What is the difference between state and Muhammadiyah Schools?’ It was a question, expressed once again by Drs. H.A. Dahlan Rais, M.Hum as he was delivering a speech at the end-fasting event last Wednesday (15/06/2016) at Auditorium Campus I University of Ahmad Dahlan (UAD).

‘Clearly Muhammadiyah is Islamic. As an example is UAD with its mission Moral dan Intellectual Integrity or Moral and Intellectual Integrity,’ he said as mentioning more Muhammadiyah educational institutions.

For the man, who was born in Solo March 26^th 1951, being Islamic means the moral conduct, which becomed the basis of the institution. Muhammadiyah is an Islamic modern movement. The criterions of Islamic modern among others are clean, regular orderly, discipline, and on time.

The brother for former House of Representative Speaker Amin Rais reaffirmed that Muhammadiyah strengthens morality amidst global society condition.

‘In Muhammadiyah, the students are trained in leadership, darul arqom and then they are organized in Muhammadiyah University Student Association (IMM) and Muhammadiyah institutions.’

At the end of his speech, he expected that UAD as a growing private university in Indonesia be a leading university and become reference of other universities.             

“Orang harus beramal shalih, kreatif, dan ukhuwah,” ucap Prof. Imam Robandi di pengajian dhuha pada Rabu, (15/6/2016) di masjid kampus I Universitas Ahmad Dahlan (UAD).

Menurutnya, kreativitas perlu ditatap. Seperti rumah tangga, laki-laki sebagai kepala rumah tangga harus mampu mengawal istrinya yang lebih suka membelanjakan uang dibanding mengolah uang.

“Kalau tidak pintar dan sregep (rajin), kita hanya bisa melihat kesuksesan orang lain.”

Dosen ITS yang melanjutkan pendidikan doktornya di Universitas Tottori, Jepang, tersebut juga mengungkapkan bahwa otak manusia harus seimbang. Seperti halnya otaknya pintar dan cemerlang, raganya juga harus benar. Untuk itu, kita perlu berolahraga agar tidak bermasalah pada hal yang lainnya.

“Di Indonesia itu gampang sukses, karena di sini tidak banyak yang ingin bekerja keras,” lanjutnya.

Acara yang rutin dilaksanakan oleh Lembaga Pengembangan Studi Islam (LPSI) tersebut dihadiri oleh karyawan dan dosen UAD. Di akhir acara, Imam Robandi berharap agar UAD harus seperti ulat hingga menjadi kupu-kupu.

“Jadilah UAD yang menguasai intelektual.”

Dua musikalisasi puisi dari Universitas Ahmad Dahlan (UAD) berjaya di UGM. Adalah musikalisasi puisi Jejak Imaji dan Al-Fine. Al-Fine sendiri meraih juara 1 dan Jejak Imaji juara 3.

“Tentunya menjadi hal yang menggembirakan bagi Al-Fine, mengingat hal tersebut adalah penampilan pertama kami. Dan di luar dugaan, kami mendapat anugerah dalam musikalisasi festival sastra UGM 2016,” kata Mirza, salah satu vokalis di laman Facebook-nya.

“Al-Fine” begitulah nama grup sederhana yang mereka bentuk pada tanggal 10 Mei 2016 lalu. Mereka terdiri atas Fahmi Hidayat, Christa Bella, Ayub Maulana, dan Mirza.

Berbeda dengan Jejak Imaji. Komunitas yang bergerak di bidang penulisan (khususnya puisi, cerpen, dan esai budaya) ini sebenarnya hanya ingin memantapkan diri dalam memahami puisi dengan ikut lomba tersebut. Mengingat, mereka juga sudah pernah meraih juara 2 pada festival sastra UGM 2015.

Menurut Ardi Suryantoko selaku manager Jejak Imaji, musikalisasi puisi adalah salah satu bentuk pembelajaran dan memahami puisi jika dipanggunggkan.

Berbeda dari sebelumnya, personel Jejak Imaji sendiri tidak menentu. Jika tahun lalu ada senior yang ikut, tahun ini yang ikut digabung dengan anak-anak baru. Mereka adalah Bagun Protomo, Aditya Dwi Yoga, Ardi Priyantoko, Pandu, dan Adeng Raka dengan aranger Sule Subaweh.

Halal food is an interesting topic to discuss. It is because food is a basic need for human welfare. Moreover the issue of halal food guarantee has worried Muslim consumers worldwide. It is because the counterfeiting halal components with haram or shubhah components in food products has been extensive and difficult to notice physically.

“To identify product containing non-halal components, it requires supporting methods. There are many methods used to identify non-halal containing-element food, for example spectroscopic method of Fourier Transform Infra-Red (FTIR) with chemometric combination. This method is used to identify non-halal compound functional groups or its derivative and compound group with the proximity to non-halal target compound,” said Dra. Any Guntari, M.Si., Apt., a lecturer of Pharmacy Faculty at Uiversity of Ahmad Dahlan (UAD) in her office on Tuesday (7/6/2016).

Moreover, she said that non-halal product could be identified by analyzing the characteristics of fat/oil through thermal analysis profiles with crystallization parameters and the melting point of non-halal compound. This method was known as Differensial Scanning Calorimetry (DSC). Each compound, which is observed with DSC method will result in different thermal profiles. Another method is Polymerase Chain Reaction (PCR). This method is used by the government to detect either row or processed food containing non-halal elements. The method is molecular biology based. This method analyses the isolated DNA of non-halal compound. The degree of sensitivity of this method is relatively high. With the scale of pictogram (pg) sample is enough to detect the non-halal element.  

The weakness of this method is that it requires high financial cost. So, it needs further development to find cheaper, more practical, more efficient, and more universal method. The example of the development is by using Kit sensitive to foods containing non-halal elements. So far, most of the non-halal material consumed by people has already been in the form of its derivative, not in its original form, for example oil derivation product. So, it is difficult to identify.

Any said, now, researchers begin to develop electronic smell systems (electronic nose) involving various types of electronics chemical gas sensor with particular specificity. With appropriate statistical methods, this technique can identify complex odors. This technique is used for evaluating volatile compounds in material or food products. It is quite interesting for researchers.

This technique is claimed resembling the smell of human nose. By using typical fingerprint aroma, it is possible to detect the existence of non-halal component in food, pharmacy, and cosmetic products.

Prior to Eid El Fitr (Lebaran), the demand of either beef or poultry meat usually increases. The increasing cases of pork-mixed beef sale make muslims people worried.

The number of pork-mixed beef was very fantastic. It reached 6 tons per week. It was detrimental for people who were not able to differentiate between beef and pork. The prize of pork is between thirty thousand and thirty-five thousand rupiahs per kilogram (Rp 20.000 – 30.000/kg), while the first quality of beef can reach one hundred and twenty thousand per kilogram (Rp 120.000/kg)

“We, as Moslem need to investigate it scientifically. It is aimed to identify non-halal components of food product especially meat”, said Dra. Any Guntari, M.Si Apt, a lecturer of   Pharmacy Faculty at University of Ahmad Dahlan (UAD) in her office on Tuesday (7/6/2016).

Non-halal food usually comes from the fat or oil. Some researches were conducted to identify the vegetable oil containing non-halal oil. Food like cake, ice cream, and chocolate usually contain elements of non-halal fat or oil.  Processed food, meatball is usually made of mixture of pork and beef. It is usually done to get big profit.

The difficulty in identifying the non-halal elements in food makes muslim people worried especially about the already processed foods.

Any said that the problem was not about the prize. For Moslem, it was forbidden to consume non-halal food. Moreover, the problem is also about the quality of meat whether it had passed the examination of the authority or not.

“Both consumers and merchants need to be given the information about the differences between beef and wild boar meat or pork.” Any said.

Moreover, Any explained the differences between beef and pork were that pork had pale color. The beef texture looked solid and the texture stripes looked clear. While pork texture was not solid, subtler, and easily separated. Pork fat had elastic texture and easily stretched, while beef had rigid and shaped texture. The aroma of pork was rancid, while beef had a distinctive aroma.