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All Journal Jurnal Pangan dan Agroindustri Jurnal Teknologi & Industri Hasil Pertanian JURNAL PERTANIAN QARDHUL HASAN: MEDIA PENGABDIAN KEPADA MASYARAKAT Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang Indonesian Journal of Applied Research (IJAR) Jurnal Sains Indonesia Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian JURNAL AGROINDUSTRI HALAL Jurnal Ilmiah Pangan Halal Karimah Tauhid Policy Brief Pertanian, Kelautan, dan Biosains Tropika
Rosy Hutami
Universitas Djuanda
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Neuroscience Social Sciences Veterinary Other

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Journal : JURNAL PERTANIAN

 1 
METODE EKSTRAKSI DNA UNTUK DETEKSI MOLEKULER Hutami, Rosy; Idzni, N; Ranasasmita, R; Suprayatmi, Mira
JURNAL PERTANIAN Vol 8, No 2 (2017): OCTOBER
Publisher : Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (714.715 KB) | DOI: 10.30997/jp.v8i2.1056

Abstract

Dalam teknik deteksi molekuler seperti Loop-Amplification Mediated Polymorphism (LAMP) dan Polymerase Chain Reaction (PCR), pembuatan hulu asam deoksiribonukleat (DNA) sangat penting. Ekstraksi fase cair dan ekstraksi fasa padat merupakan beberapa metode ekstraksi DNA yang tersedia. Tujuan dari penelitian ini adalah untuk mengkarakterisasi metode dan produk ekstraksi DNA berdasarkan kemurnian DNA, visualisasi DNA, konsentrasi DNA, dan waktu pemrosesan metode ekstraksi DNA. Metode ekstraksi yang dievaluasi meliputi metode fenol-kloroform (Metode A) sebagai ekstraksi fasa cair dan metode Ekstraksi Surefood kit (Metode B) sebagai ekstraksi fasa padat. Hasil penelitian menunjukkan bahwa Metode A dapat dilakukan pada sampel dengan konsentrasi DNA sangat rendah berkisar antara 7,00 sampai 9,45 ng / μl dengan kemurnian yang baik (1,80-2,10). Meski tidak menunjukkan DNA isolat band pada gel agarosa 1% dan membutuhkan waktu pemrosesan ± 30 jam. Metode B memiliki performa yang baik dalam mengekstraksi sampel dengan DNA dengan konsentrasi tinggi (49,67 sampai 357,28 ng / μl) dengan kemurnian yang baik (1,93 sampai 2,07). Metode ini menunjukkan band untuk setiap sampel DNA pada gel agarose 1% dan membutuhkan waktu ±1 jam. Kedua metode tersebut dapat digunakan untuk preparasi sampel dalam analisis molekuler termasuk tujuan otentikasi halal.KATA KUNCI: fenol, kloroform, Surefood kit, LAMP  DNA EXTRACTION METHOD FOR MOLECULAR DETECTIONABSTRACTIn molecular detection technique such as Loop-Amplification Mediated Polymorphism (LAMP) and Polymerase Chain Reaction (PCR), right upstream preparation of deoxyribonucleic acid (DNA) is very important. Liquid phase extraction and solid phase extraction are some of DNA extraction methods those are available. The purpose of this research was to characterizedthe method and product of DNA extraction based on DNA purity, DNA visualization, DNA concentration, and processing time of DNA extraction methods. Extraction methods evaluated included phenol-chloroform method (Method A)as liquid phase extraction and Surefood Extraction kit method (Method B) as solid phase extraction. Result showed that Method A could be performed on samples with very low DNA concentrations ranging from 7.00 to 9.45 ng/µl with a good purity (1.80 to 2.10). Although,  it showed no DNA isolates bands on gel agarose 1% and need ± 30 hours processing time. Method B had a good performa in extracting sample with high concentration DNA (49.67 to 357.28 ng/µl) with a good purity (1.93 to 2.07). This method showed bands for each DNA samples on gel agarose 1% and need about ± 1 hour processing time. Both methods can be used for sample preparation in molecular analysis including halal authentication purposes.  
SALURAN DISTRIBUSI PRODUK PANGAN JAJANAN ANAK SEKOLAH (PJAS) BERBASIS OLAHAN DAGING Hutami, Rosy; Zain, Endrianur Rahman; Theo, Rico Fernando
JURNAL PERTANIAN Vol 8, No 1 (2017)
Publisher : Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (458.629 KB) | DOI: 10.30997/jp.v8i1.657

Abstract

Saluran distribusi berperan dalam aktivitas logistik dari suatu produk pangan. Dalam tinjauan halal, aktivitas logistik erat kaitannya dengan status kehalalan pangan. Kehalalan pangan tidak hanya bergantung pada bahan baku yang digunakan, tetapi juga jaminan bebas kontaminasi dari bahan yang diharamkan sepanjang aliran produk dari titik asal produk hingga ke titik tempat dikonsumsinya produk. Penelitian ini bertujuan mengetahui saluran distribusi dari produk pangan jajanan anak sekolah berbasis olahan daging berupa bakso, sosis, dan cireng isi daging di wilayah Bogor yang ditinjau dari perspektif kehalalan logistik. Metode yang digunakan dalam penelitian ini adalah dengan wawancara menggunakan alat bantu kuesioner. Penentuan sampel dilakukan secara purposive sampling. Berdasarkan hasil penelitian, saluran distribusi yang digunakan pada pemasaran bakso, sosis, dan cireng isi daging berturut-turut adalah zero-level channel, three-level channel, dan four-level channel. Semakin panjang saluran distribusi, semakin banyak aktivitas logistik yang dilakukan, dan semakin besar potensi kontaminasi produk halal dengan bahan yang nonhalal.KATA KUNCI: level, logistik, halal, pemasaran, bakso, sosis, cireng isi daging; level, logistic, halal, marketing, meatball, sausage, fried tapioca-filled-with-meat   DISTRIBUTION CHANNEL OF MEAT BASED SNACK THAT IS CONSUMED BY SCHOOL STUDENTSABSTRACTDistribution channels play role in logistic activity of food product. In halal perspective, distribution channels have a strong relation with halalness of food product. The halalness of food product does not only depend on the origin of material but also guarantee of non-halal material free contamination during the product flow from point of product origin to point of product to be consumed. The aim of this research was to define the distribution channel of snack that is consumed by school students in Bogor city including meatball, sausage, and fried tapioca-filled-with-meat related to halal logistic perspective. The method of this research was by interview using questionnaire. Sampling method was by purposive sampling. Based on the result, the distribution channels in meatballs marketing, sausage marketing, and fried tapioca-filled-with-meat marketing were zero-level channel, three-level channel, and four-level channels, respectively. A longer distribution channel makes a greater number of logistic activities and it has a bigger potency of contamination of non-halal material to the halal product.   
SALURAN DISTRIBUSI PRODUK PANGAN JAJANAN ANAK SEKOLAH (PJAS) BERBASIS OLAHAN DAGING Hutami, Rosy; Zain, Endrianur Rahman; Theo, Rico Fernando
Jurnal Pertanian Vol. 8 No. 1 (2017): APRIL
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (458.629 KB) | DOI: 10.30997/jp.v8i1.657

Abstract

Saluran distribusi berperan dalam aktivitas logistik dari suatu produk pangan. Dalam tinjauan halal, aktivitas logistik erat kaitannya dengan status kehalalan pangan. Kehalalan pangan tidak hanya bergantung pada bahan baku yang digunakan, tetapi juga jaminan bebas kontaminasi dari bahan yang diharamkan sepanjang aliran produk dari titik asal produk hingga ke titik tempat dikonsumsinya produk. Penelitian ini bertujuan mengetahui saluran distribusi dari produk pangan jajanan anak sekolah berbasis olahan daging berupa bakso, sosis, dan cireng isi daging di wilayah Bogor yang ditinjau dari perspektif kehalalan logistik. Metode yang digunakan dalam penelitian ini adalah dengan wawancara menggunakan alat bantu kuesioner. Penentuan sampel dilakukan secara purposive sampling. Berdasarkan hasil penelitian, saluran distribusi yang digunakan pada pemasaran bakso, sosis, dan cireng isi daging berturut-turut adalah zero-level channel, three-level channel, dan four-level channel. Semakin panjang saluran distribusi, semakin banyak aktivitas logistik yang dilakukan, dan semakin besar potensi kontaminasi produk halal dengan bahan yang nonhalal.KATA KUNCI: level, logistik, halal, pemasaran, bakso, sosis, cireng isi daging; level, logistic, halal, marketing, meatball, sausage, fried tapioca-filled-with-meat   DISTRIBUTION CHANNEL OF MEAT BASED SNACK THAT IS CONSUMED BY SCHOOL STUDENTSABSTRACTDistribution channels play role in logistic activity of food product. In halal perspective, distribution channels have a strong relation with halalness of food product. The halalness of food product does not only depend on the origin of material but also guarantee of non-halal material free contamination during the product flow from point of product origin to point of product to be consumed. The aim of this research was to define the distribution channel of snack that is consumed by school students in Bogor city including meatball, sausage, and fried tapioca-filled-with-meat related to halal logistic perspective. The method of this research was by interview using questionnaire. Sampling method was by purposive sampling. Based on the result, the distribution channels in meatballs marketing, sausage marketing, and fried tapioca-filled-with-meat marketing were zero-level channel, three-level channel, and four-level channels, respectively. A longer distribution channel makes a greater number of logistic activities and it has a bigger potency of contamination of non-halal material to the halal product.   
METODE EKSTRAKSI DNA UNTUK DETEKSI MOLEKULER Hutami, Rosy; Idzni, N; Ranasasmita, R; Suprayatmi, Mira
Jurnal Pertanian Vol. 8 No. 2 (2017): OKTOBER
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (714.715 KB) | DOI: 10.30997/jp.v8i2.1056

Abstract

Dalam teknik deteksi molekuler seperti Loop-Amplification Mediated Polymorphism (LAMP) dan Polymerase Chain Reaction (PCR), pembuatan hulu asam deoksiribonukleat (DNA) sangat penting. Ekstraksi fase cair dan ekstraksi fasa padat merupakan beberapa metode ekstraksi DNA yang tersedia. Tujuan dari penelitian ini adalah untuk mengkarakterisasi metode dan produk ekstraksi DNA berdasarkan kemurnian DNA, visualisasi DNA, konsentrasi DNA, dan waktu pemrosesan metode ekstraksi DNA. Metode ekstraksi yang dievaluasi meliputi metode fenol-kloroform (Metode A) sebagai ekstraksi fasa cair dan metode Ekstraksi Surefood kit (Metode B) sebagai ekstraksi fasa padat. Hasil penelitian menunjukkan bahwa Metode A dapat dilakukan pada sampel dengan konsentrasi DNA sangat rendah berkisar antara 7,00 sampai 9,45 ng / μl dengan kemurnian yang baik (1,80-2,10). Meski tidak menunjukkan DNA isolat band pada gel agarosa 1% dan membutuhkan waktu pemrosesan ± 30 jam. Metode B memiliki performa yang baik dalam mengekstraksi sampel dengan DNA dengan konsentrasi tinggi (49,67 sampai 357,28 ng / μl) dengan kemurnian yang baik (1,93 sampai 2,07). Metode ini menunjukkan band untuk setiap sampel DNA pada gel agarose 1% dan membutuhkan waktu ±1 jam. Kedua metode tersebut dapat digunakan untuk preparasi sampel dalam analisis molekuler termasuk tujuan otentikasi halal.KATA KUNCI: fenol, kloroform, Surefood kit, LAMP  DNA EXTRACTION METHOD FOR MOLECULAR DETECTIONABSTRACTIn molecular detection technique such as Loop-Amplification Mediated Polymorphism (LAMP) and Polymerase Chain Reaction (PCR), right upstream preparation of deoxyribonucleic acid (DNA) is very important. Liquid phase extraction and solid phase extraction are some of DNA extraction methods those are available. The purpose of this research was to characterizedthe method and product of DNA extraction based on DNA purity, DNA visualization, DNA concentration, and processing time of DNA extraction methods. Extraction methods evaluated included phenol-chloroform method (Method A)as liquid phase extraction and Surefood Extraction kit method (Method B) as solid phase extraction. Result showed that Method A could be performed on samples with very low DNA concentrations ranging from 7.00 to 9.45 ng/µl with a good purity (1.80 to 2.10). Although,  it showed no DNA isolates bands on gel agarose 1% and need ± 30 hours processing time. Method B had a good performa in extracting sample with high concentration DNA (49.67 to 357.28 ng/µl) with a good purity (1.93 to 2.07). This method showed bands for each DNA samples on gel agarose 1% and need about ± 1 hour processing time. Both methods can be used for sample preparation in molecular analysis including halal authentication purposes.  
PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF CRYSTAL GUAVA (PSIDIUM GUAJAVA L.) SYRUP Hutami, Rosy
Jurnal Pertanian Vol. 11 No. 2 (2020): OKTOBER
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jp.v11i2.2685

Abstract

Food diversification based on crystal guava fruit is still limited. The purpose of this study were to utilize crystal guava fruit in the form of processed syrup and to determine the effect of ratio of the guava flesh vs water and sugar concentration to the characteristic of crystal guava syrup. The experimental design that used in this study was a Completely Randomized Design (CRD) with two factors. The first factor was the ratio of guava flesh and water which consist of three levels, namely A1 (30:70), A2 (40:60), A3 (50:50) and the second factor was sugar concentration that was also consist of three levels, namely B1 (50%), B2 (60%), B3 (70%). Product analysis included chemical test (total sugar), physical test (viscosity and total dissolved solids), microbial analysis (total plate count) and sensory  test (quality and hedonic test) of selected crystal guava syrup. Statistical analysis was done by using ANOVA with Duncan. The selected crystal guava syrup was the ratio of guava flesh and water 50:50 and sugar concentration 70%. It had total sugar, viscosity and total dissolved solid (TDS) about 75,11%, 9,92cP and 77,70◦brix, respectively. Selected guava syrup was tested for total plate count and the result obtained was 7,7x101 CFU/mL that had conformed to SNI 3544:2013. The result of sensory quality of the selected product was the color leads to yellowish white, the aroma leads to the smell of crystal guava, the taste leads to sweet acidity, and the flavor leads to crystal guava with the result of hedonic test was leads towards likes (6.07-6, 89).
PENGARUH LOGO HALAL DAN KESADARAN HALAL TERHADAP PREFERENSI KONSUMEN PRODUK NUGGET AYAM DI CIAWI BOGOR Kusumaningrum, Intan; Apriliana, Riyanda; Hutami, Rosy; Riski Hapsari, Distya
Jurnal Pertanian Vol. 12 No. 1 (2021): APRIL
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jp.v12i1.4226

Abstract

Halal telah menjadi gaya hidup konsumen muslim di dunia. Seiring meningkatnya populasi muslim, kesadaran untuk mengonsumsi makanan halal juga meningkat. Penelitian ini bertujuan untuk mengetahui bagaimana pengaruh logo halal dan kesadaran halal terhadap preferensi konsumen pada produk nugget ayam di Ciawi, Bogor. Pengumpulan data dilakukan menggunakan angket kuesioner yang diisi oleh 100 responden dan dipilih melalui metode purposive sampling. Analisis data menggunakan analisis deskriptif kuantitatif dan analisis linear berganda. Seluruh analisis data statistika dilakukan menggunakan SPSS 22. Kemudian, penelitian dilanjutkan dengan menguji boraks dan formalin secara kualitatif untuk 12 sampel nugget ayam yang dijual di sekitar wilayah Ciawi, Bogor. Hasil penelitian menunjukan pada uji pengaruh parsial variabel logo halal dan variabel kesadaran halal berpengaruh positif terhadap variabel preferensi konsumen. Uji simultan menyimpulkan pengaruh logo halal dan kesadaran halal terhadap preferensi konsumen secara positif terbukti signifikan mempengaruhi preferensi konsumen. Pengaruh yang diberikan yaitu sebesar 47%, hasil tersebut diperoleh dari nila R square. Berdasarkan hasil uji kandungan boraks dan formalin, dari 12 sampel yang telah diteliti menunjukan bahwa tidak ada nugget yang mengandung Boraks dan formalin.
Co-Authors Adnandhika, Muhammad Faris Tsany Ajeng Nurfitria Akrom, Akrom Al Manar, Primadika Alfintawati, Aprillia Alsa Denta Aminullah Aminullah Aminullah Aminullah, Aminullah Andaista, Rahmatunnisa Anisyah, Yuni Nur Anjani, Tiara Anna Mardiana Handayani Apriliana, Riyanda Arbayani, Siska Ariestyani, Imelda Arshyla Eliska Aulannisa, Fairuza Aulia Joana Ayu Lestari, Feni Balqis, Lily Siti Bisyri, Hanifah Bisyri, Hanifah boesono, hindar CC Nurwitri Delfitriani Deti Nirmala Dewi Fortuna Ayu Dhika Prita Hapsari Distya Riski Hapsari Dodi, Dodi Dwi Aryanti Nur’utami Ervizal AMZU Fadhilah, Syifa Fahruddin, Naufal Fatimah, Ai Imas Faidoh Fatimah Fatma, Reyna Fauzi, Rizki Febriansyah, Ilham Feby Arif Alfarizi Fina Uzwatani Fina Uzwatania Fitrilia, Tiana Guna Wibawa, Sultan Halimah, Siti Nur Handayani, Ani Hanifah Bisyri Henna Khoerunnisa Henny Nuraini Idzni, N Idzni, N Imani, Annisa Nurul Indriani, Loli Indriati, Marlinda Intan Kusumaningrum Irahmah, Siti Ismail, Depanito Jaelani, Salsabila Azaria Kartawiria, Rifky Fauzi Althafry Kartika Sari Kharyani, R. Aldini Khoerunnisa, Henna Kurniawan, M. Fakih Lia Amalia Lisa Ainurohmah M. Firdaus , Bambang Budiansyah, Kastana Sapanli, Aprianty , Gustav M. Irsyad , M. Firdaus M.R.R. Lukie Trianawati maharani, Azmi Manar, Primadhika Al Marhamah, Irma Siti Maryam Jamila Meilani, Almanda Mir'atu Saa'dia Septiani Mira Afrilia Setiawati Muhammad Rifqi Mustofa, Zulfan Zaenal Arif Nani Yulianti Nawang Wulan Nirmala, Deti Nirmala, Deti Noli Novidahlia Noviandia, Halpi novitasari, fajri Nurcahali, Fani Nurfitria, Ajeng Nuri Andarwulan Nurlaela, R. Siti Nurlaela, Raden Siti Nursyawal Nacing Nurul, Eka P, Alsa Denta Permatahati, Ghina Sri Pertiwi, Sri Rejeki Retna Pribadi, Moch Fadlal Islamay Pribadi, Moch. Fadlal Islamay Purnama, Hilman Putra, Faturahman Setiawan Putra, Nirma Ruhil Hadi Putri Cantika, Aini Qisthina, Dalilah R, Fairuz Irdina Raafqi Ranasasmita Raafqi Ranasasmita Raden Siti Nurlaela Rahma, Anisa Aulia Rahmawati, Agnia Rahmawati, Siti Irma Ranasasmita, R Ranasasmita, R Rialdi, Azzahra Putri Riski Hapsari , Distya Rizkia, Safa Rusdi Safitri, Intan Sekar Saidah, Bulan Saniyya, Ashila Nasyadhiya Sapanil, Kastana sapanli, kastana Sarah Shafira Septian, Willyandi Septiani, Bunga Septiani, Nadia Setiadi, Trisna Shiddiq, Muhammad Fahmi Siti Aminah Siti Aminah Siti Masithoh Siti Masitoh Siti Nurhalimah Siti Nurhalimah Siti Nurhalimah Slamet Wahyudi Sri Rejeki Sri Rejeki Retna Pertiwi Sukarno Sukarno Sunarmani, Sunarmani Suprayatmi, Mira Suprayatmi, Mira T, Elsya Nahwan Theo, Rico Fernando Theo, Rico Fernando Titi Risnawati Titi Rohmayanti Utama, Naufal Saputra Vega, Zahra Amelia Wulan, Nawang Yulia, Fifi Yuyun Puspitasari Zahro, Mutia Liza Zain, Endrianur Rahman Zain, Endrianur Rahman Zuhud, Ervizal A. M.