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Sri Widowati
Magister Teknologi Pangan, Universitas Djuanda
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Industrial & Manufacturing Engineering Other

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Hubungan antara Implementasi Sistem Jaminan Produk Halal dan Higiene Sanitasi Pangan: Studi Kasus pada Grup Restoran PT X Mia Maesaroh; Aji Jumiono; 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.v8i2.24526

Abstract

Implementasi Sistem Jaminan Produk Halal (SJPH) dan Higiene Sanitasi Pangan (HSP) merupakan komponen penting dalam menjamin kehalalan dan keamanan pangan pada industri restoran. Namun, kajian yang menganalisis hubungan antara kedua sistem tersebut dalam konteks operasional restoran multi-outlet masih terbatas. Penelitian ini bertujuan untuk menganalisis tingkat pemenuhan serta hubungan antara implementasi SJPH dengan HSP pada grup restoran PT X. Metode penelitian menggunakan pendekatan audit internal melalui observasi, pemeriksaan dokumen, dan wawancara dengan menggunakan checklist berbobot yang disusun berdasarkan Kepkaban BPJPH Nomor 20 Tahun 2023 dan Permenkes Nomor 2 Tahun 2023. Analisis hubungan antar sistem dilakukan menggunakan perangkat lunak RStudio melalui analisis korelasi Spearman, Principal Component Analysis (PCA), dan Canonical Correlation Analysis (CCA). Hasil penelitian menunjukkan bahwa tingkat pemenuhan SJPH dan HSP masing-masing sebesar 71,43% dan 75,93% yang termasuk dalam kategori cukup. Analisis korelasi menunjukkan hubungan signifikan antara aspek produk halal dengan aspek peralatan dan penjamah pangan. Analisis CCA menunjukkan korelasi kanonik yang sangat kuat (r = 0,98; p = 0,015), yang menunjukkan keterkaitan erat antara kriteria produk dalam SJPH dengan peralatan, pangan, bangunan dan fasilitas sanitasi, serta penjamah pangan dalam HSP. Temuan ini menunjukkan bahwa integrasi implementasi kedua sistem tersebut dapat dilakukan sehingga meningkatkan kepatuhan terhadap regulasi serta menjaga konsistensi kehalalan dan keamanan pangan pada restoran multi-outlet.
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 Helmi Haris Hendro Kartiko Mia Maesaroh Syahrir Akil