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All Journal Jurnal Ilmiah Pangan Halal
Syahrir Akil
Magister Teknologi Pangan, Universitas Djuanda
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Industrial & Manufacturing Engineering Other

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Desain Strategi Pencegahan Kontaminasi Silang di Industri Mi Instan Fahri Rizal Syahid; Lia Amalia; Syahrir Akil; Aji Jumiono; Erna Puspasari; Mardiah Mardiah
Jurnal Ilmiah Pangan Halal Vol. 8 No. 2 (2026): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v8i2.24371

Abstract

The rapid growth of the instant noodle industry increases production complexity and the risk of cross-contamination through raw materials, personnel, equipment, sanitation activities, and shared production areas. This study aimed to identify internal and external factors affecting cross-contamination prevention and to determine priority strategies for an instant noodle company. The research was conducted through literature review, company document analysis, field observation, and expert judgment involving production, quality assurance/quality control, and warehouse personnel selected by purposive sampling. Internal and external conditions were evaluated using SWOT, Internal Factor Evaluation, External Factor Evaluation, and Internal-External matrices, while strategy priorities were determined using Fuzzy Analytical Hierarchy Process. The IFE and EFE scores were 2.636 and 2.929, respectively, placing the company in quadrant V, which indicates a hold and maintain position. Fuzzy AHP results showed that the main strategic priorities were strengthening food safety and halal certification systems through standard operating procedures, audits, and traceability; optimizing production space to support export regulatory compliance; and improving hygiene infrastructure through epoxy flooring, deep cleaning, and ATP-based verification. These strategies may strengthen cross-functional control and reduce cross-contamination risk in instant noodle production.
Analisis Karakteristik Mutu, Aspek Teknologis, dan Potensi Pengembangan Gula Merah Berbasis Nira Kelapa Sawit dan Nira Kelapa Hendro Kartiko; Helmi Haris; Aji Jumiono; Syahrir Akil; Sri Widowati
Jurnal Ilmiah Pangan Halal Vol. 8 No. 2 (2026): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v8i2.25035

Abstract

This study aimed to analyze the quality characteristics, technological aspects, and development potential of brown sugar derived from oil palm sap and coconut sap from a food technology perspective. The research employed a systematic review approach combined with descriptive-comparative analysis of primary research data and relevant scientific literature. The primary data consisted of three treatments: P1 (100% oil palm sap), P2 (50% oil palm sap + 50% coconut sap), and P3 (100% coconut sap). The results indicated that variations in sap composition were associated with differences in the chemical characteristics of the resulting brown sugar. The highest glucose content was observed in treatment P2 at 4.45%, followed by P3 at 2.47%, while the lowest value was found in P1 at 1.40%. In terms of total energy, treatment P3 showed the highest value at 408.27 kcal/100 g, followed by P2 at 398.37 kcal/100 g, and P1 at 390.59 kcal/100 g. Organoleptic evaluation revealed that all treatments exhibited similar basic characteristics, namely sweet taste, brown color, and normal odor. The findings suggest that the quality of brown sugar is influenced by the source of raw materials, sap handling, heating process, and post-production stages, including cooling, packaging, and storage. Overall, oil palm sap demonstrates potential as an alternative raw material for brown sugar production, either as a single source or in combination with coconut sap, particularly through improvements in processing technology, quality standardization, and product diversification.
Co-Authors Aji Jumiono Aji Jumiono Erna Puspasari Fahri Rizal Syahid Helmi Haris Hendro Kartiko Lia Amalia Mardiah Sri Widowati