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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

Author-ID : 1228014

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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SAMBAL, MAKANAN KHAS INDONESIA YANG BERPOTENSI MENCEGAH ATEROSKLEROSIS DAN KANKER, SERTA KAJIAN TITIK KRITIS KEHALALANNYA Rosy Hutami
JURNAL AGROINDUSTRI HALAL Vol. 1 No. 1 (2015): Jurnal Agroindustri Halal
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Capsaicin salah satu komponen aktif pada keluarga Capsicum sp. yang dapat menghambat proses oksidasi lipoprotein densitas rendah (LDL) penyebab aterosklerosis. Review ini bertujuan untuk mengkaji efek capsaicin pada sambal dalam mencegah aterosklerosis dan kanker. Pengujian aktivitas capsaicin sebagai anti-aterosklerosis dilakukan secara in vitro melalui pengukuran nilai TBAR (malonaldehida), sedangkan pengujian sebagai anti-kanker dilakukan secara in vitro dengan mengamati penghambatan terhadap sel tumor payudara yaitu sel MDA-MB-231. Berdasarkan review ini didapatkan hasil bahwa Capsaicin dapat menurunkan tingkat oksidasi LDL pasma mencit sebesar 28.7%, dan menghambat sel tumor sebesar 70%. Dibutuhkan studi lebih lanjut untuk mengonfirmasi hal ini terutama jika diaplikasikan pada tubuh manusia. Titik kritis pada produk sambal umumnya berasal dari bahan tambahan dan bahan penolong yang digunakan. Contohnya adalah gula pasir yang kemungkinan menggunakan resin penukar ion dan bleaching agent pada proses rafinasinya. Resin penukar ion memiliki kemungkinan menggunakan gelatin hewani dan bleaching agent dapat berasal dari kulit/tulang hewan. Hal-hal tersebut merupakan bahan kritis bagi kehalalan suatu produk sehingga perlu dikritisi.

PEMBUATAN MOCHI PELANGI DENGAN SUBSITUTSI TEPUNG TALAS DAN PEWARNA ALAMI Rosy Hutami
JURNAL AGROINDUSTRI HALAL Vol. 1 No. 2 (2015): Jurnal Agroindustri Halal
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Penggunaan tepung talas dalam pembuatan mochi dapat mensubstitusi tepung ketan dengantujuan peningkatan nilai fungsional dari produk mochi. Talas diketahui mengandung seratyang tinggi dan memiliki keunggulan dari segi kandungan protein, vitamin B1, riboflavin,mineral P dan Fe dibandingkan dengan ubi kayu dan ubi jalar. Penggunaan pigmen alami jugaturut meningkatkan nilai fungsionalnya sebab di dalam pigmen tersebut terkandung senyawaantioksidan yang berperan penting dalam pencegahan penyakit degeneratif. Penelitian inibertujuan mendapatkan formulasi yang tepat dalam pembuatan mochi pelangi berbahan dasartepung ketan yang disubstitusi dengan tepung talas dan diberi pewarna alami. Metode yangdigunakan dalam penelitian ini adalah metode pembuatan mochi dengan cara pengukusan.Rancangan percobaan yang digunakan adalah rancangan acak lengkap dengan faktorperlakuan perbandingan tepung ketan dan tepung talas. Untuk mochi pelangi denganparameter kekenyalan, rasa, dan penampakan yang paling disukai berturut-turut adalah mochipelangi dengan substitusi tepung talas 7 %, 11%, dan 15%.

PEMBUATAN DAN KARAKTERISASI METIL ESTER DARI MINYAK GORENG KELAPA SAWIT KOMERSIAL Rosy Hutami; Dewi Fortuna Ayu
JURNAL AGROINDUSTRI HALAL Vol. 1 No. 2 (2015): Jurnal Agroindustri Halal
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Proses konversi minyak ke dalam bentuk ester (metil ester) dari asam lemaknya melaluiproses transesterifikasi dapat menjadi solusi dalam menurunkan viskositas minyak nabati.Penurunan viskositas minyak bertujuan agar proses penginjeksian kemabli dan atomisasibahan bakar di dalam mesin dapat berlangsung dengan baik. Minyak sawit komersial dapatdigunakan sebagai bahan baku metil ester (ME) yang dihasilkan melalui prosestransesterifikasi. Tujuan penelitian ini adalah untuk mengetahui karakteristik fisiko-kimiametil ester hasil transesterifikasi minyak goring kelapa sawit komersial menggunakan basa.Transesterifikasi dilakukan menggunakan methanol dengan rasio 6:1 dan KOH 1% /w/wsebagai katalis basa. Proses transesterifikasi menghasilkan rendemen 90.34% ME dengankarakteristik : viskositas kenimatis 5.62 ± 0.01 mm2/s, densitas 872 kg/m3, bilangan asam0.28 ± 0.00 mg KOH/g, bilangan saponifikasi 202.35 ± 2.02, bilangan ester 202.07 ± 2.02,bilangan iod 54.34 ± 2.62, kadar abu 0.02 ± 0.00, kalor pembakaran 8891.68 ± 18.85 cal/g,berwarna kuning (agak gelap), dan berbau agak asam.

Application of Non-Gluten Canistel (Pouteria campechiana) Flour-Maizena-Mocaf-Tapioca Composite on the Processing of Steamed Brownies Sri Rejeki Retna Pertiwi; Aminullah Aminullah; Rosy Hutami; Deti Nirmala
JURNAL AGROINDUSTRI HALAL Vol. 4 No. 2 (2018): Jurnal Agroindustri Halal
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v4i2.1279

This study was aimed to analyze the effect of non-gluten composite and pan size on the quality of steamed brownies. Steamed brownies were prepared with three different non-gluten composites (campolay flour-maizena, campolay flour-mocaf, campolay flour-tapioca) in the proportion of 1:1 and baked in three different pan size (S: 20 cm x 7 cm, M: 22 cm x 9 cm, L: 24 cm x 11 cm). Analysis included physical properties (rising index, spesific volume, hardness, crumb appearance), sensory properties and acceptance, as well as chemical properties for the best steamed brownies. The data were analyzed using ANOVA and the results showed that non-gluten composite, pan size, and interaction of both factors effected significantly some physical properties, sensory properties and acceptance of steamed brownies. The best steamed brownies was the brownies made from non-gluten composite campolay flour-mocaf 1:1 with pan size S (20 cm x 7 cm). The best brownies contained moisture 21,55 %, ash 1,28 %, protein 4,16 %, fat 22,55 %, carbohydrate 50,45 %, dietary fiber 1,75 %, energy 421,39 kcal/100 g, and betacarotene 1,11 mg/100g. Key words: campolay flour, composite, non-gluten, steamed brownies.

Ekstraksi DNA dari Daging Segar untuk Analisis dengan Metode Loop-Mediated Isothermal Amplification (LAMP) Rosy Hutami; Hanifah Bisyri; Sukarno Sukarno; Henny Nuraini; Raafqi Ranasasmita
JURNAL AGROINDUSTRI HALAL Vol. 4 No. 2 (2018): Jurnal Agroindustri Halal
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

DNA extraction is needed in the analysis using the Loop-mediated isothermal amplification (LAMP) method because this method identifies nucleic acids. Some extraction methods that can be selected including commercial kits extraction method and phenol-chloroform extraction method. The purpose of this study was to obtain the best quality DNA extract between the two extraction methods. The DNA extraction process produced DNA concentrations between 31.06 - 410.18 ng / ml for the commercial kit DNA extract and 212.60 - 1502.30 ng / ml for the phenol-choroform DNA extract, while the purity of DNA were 1.82-2.02 for commercial kit DNA extract and 1.93-2.02 for phenol-chloroform DNA extract. The concentration and purity of extracts produced from both methods meet the requirements for molecular analysis. The purity and visualization results of commercial kit DNA extract are better than those produced from extraction from the phenol-chloroform method. DNA extract obtained from the commercial kit method was chosen to be used in the amplification stage of the method (LAMP).

Analisis Kandungan Mikroba, Formalin, dan Timbal (Pb) pada Tahu Sumedang yang Dijual Di Daerah Macet Cicurug, Ciawi, dan Cisarua Jawa Barat Rosy Hutami; M Fakih Kurniawan; Henna Khoerunnisa
JURNAL AGROINDUSTRI HALAL Vol. 6 No. 1 (2020): Jurnal Agroindustri Halal
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Sumedang tofu is one of favorite foods for Indonesian society. But many sellers or producers are not aware to the food safety of sumedang tofu. The aims of this study were to analyze the microbial, formalin, and lead (Pb) contents in ready-to-eat sumedang tofu which were sold in traffic jams area in Cicurug, Ciawi, and Cisarua. The analysis were carried out by Total Plate Count (TPC) testing for microbial analysis, potassium permanganate reaction (KMnO4) testing for formaldehyde analysis, and atomic absorption spectrophotometry (AAS) method for lead content analysis in the samples. The results obtained for the microbial analysis were sumedang tofu that were sold in the traffic jam areas of Cicurug, Ciawi, and Cisarua contained contaminant above the treshold (1.4 x 105 colonies / gram to 2.2 x 105 colonies / gram of microbes). All of the samples of sumedang tofu were positive containing formaldehyde. Otherwise, there were no lead (Pb) content in all samples regarding to AAS analysis. This study concluded that the ready-to-eat sumedang tofu those were sold in traffic jam area in the Cicurug, Ciawi, and Cisarua were not suitable for consumption because it contained exceed microbial contamination and formalin which are harmful for human health.Keywords : formalin, microbes, sumedang tofu, lead, traffic jam

Identifikasi Kandungan Rhodamin B, Methanyl Yellow dan Escherichia coli pada Manisan Mangga Basah di Daerah Cirebon Sarah Shafira; Rosy Hutami; M. Fakih Kurniawan
JURNAL AGROINDUSTRI HALAL Vol. 8 No. 1 (2022): Jurnal Agroindustri Halal 8(1)
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Manisan mangga merupakan salah satu produk olahan khas daerah yang terkenal di daerah Cirebon. Penelitian ini bertujuan untuk mengetahui keamanan pangan manisan mangga basah yang dijual di daerah Cirebon. Uji kualitatif rhodamin B dan methanyl yellow menggunakan test kit, sedangkan uji kuantitatif Escherichia coli menggunakan most probable number (MPN). Sampel penelitian diambil dengan menggunakan metode purposive sampling yang berjumlah 10 sampel manisan mangga basah yang berasal dari 7 lokasi yang berbeda di daerah Cirebon. Data yang didapatkan berdasarkan hasil identifikasi rhodamin B dan methanyl yellow dianalisis secara kualitatif deskriptif, sedangkan hasil identifikasi kandungan Escherichia coli dianalisis secara kuantitatif. Hasilnya seluruh sampel tidak mengandung rhodamin B dan methanyl yellow, tetapi sebanyak 90% sampel mengandung Escherichia coli yang melebihi batas maksimal yang ditetapkan oleh SNI 7338:2009. Pada penelitian ini, hampir seluruh sampel mengandung Escherichia coli yang melebihi batas maksimum.

Karakteristik Fisikokimia dan Sensori Selai Lembaran Albedo Semangka (Citrullus lanatus.) dengan Substitusi Daging Buah Cempedak Hutami, Rosy; Guna Wibawa, Sultan; Kusumaningrum, Intan; Amalia, Lia; Riski Hapsari , Distya; Nurhalimah, Siti
JURNAL AGROINDUSTRI HALAL Vol. 10 No. 2 (2024): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v10i2.10213

Sheet jam is a processed jam food product that is processed with the addition of hydrocolloid so that it has a semi-solid, plastic and non-sticky texture. This study aims to utilize the watermelon rind and chempedak fruit in the manufature of sheet jam as one of the food diversifications. This studi used a one-faktor Completely Randomizd Design (CRD), namely the comparison of the watermelon rind and chempedak fruit flesh with 3 treatment levels (50%:50%, 60%:40%, 70%:30%). Data analysis used ANOVA with Duncan's Advanced Test at 95% confidence interval. The analysis used included chemical test analysis (moistur content, ash content, pectin content, crude fiber content), physical tests (total dissolved solids and color test), sensory quality, and hedonic tests to determine the product with the best treatment. The best treatment of sheet jam was with a ratio of 50% watermelon rind and 50% puree of chempedak pulp, having a moistures content of 19.83%, ash content of 0.42%, pectin content of 3.23%, crude fiber of 2.92%, and TDS 21.8 % °Brix. The results of the sensory quality of sheet jam with the best treatment had a brownish yellow color, tended to be sweet, smelled of less strong watermelon albedo, had a strong aroma of chempedak, and quite springy in texture. The results of the hedonik test on sheet jam were the best for color, aroma, taste, texture, and Overall parameters in the direction of liking (6,42 – 7,30).

Physicochemical and Sensory Characteristics of Ice Cream with Addition of Dayak Onion Extract Balqis, Lily Siti; Hutami, Rosy; Kusumaningrum, Intan
JURNAL AGROINDUSTRI HALAL Vol. 11 No. 2 (2025): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v11i2.10426

Dayak onions contain antioxidants that can be utilized in functional foods. Dayak onions also have potential as a natural food coloring. There is a need for research on the addition of dayak onion extract to food products with minimal heat processing such as ice cream to maintain antioxidants and color. The purpose of this study was to determine the effect of the addition of dayak onion extract on the physicochemical and sensory characteristics of ice cream. The method used was Completely Randomized Design 1 factor with 4 treatment levels namely P0 (0%), P1 (0.25%), P2 (0.5%), and P3 (0.75%). Based on the analysis of variance, the addition of dayak onion extract gave a significant effect on lightness, a* value, b* value, pH, antioxidant activity, color, taste, aftertaste, and overall impression of ice cream at a significance level of 0.05 (p<0.5). However, the addition of dayak onion extract did not significantly affect the overrun, melting time, water content, ash content, protein content, fat content, carbohydrate content, aroma, and texture of ice cream. The selected ice cream product with the addition of dayak onion extract is P1 (0.25%) with careys pink color, lightness 75.02, a* value 12.34, b* value 9.40, overrun 46.29%, melting time 17.29 minutes, pH 6.343, and showed very weak antioxidant activity with 481.35 mg/L IC50 value. The total energy of ice cream with the addition of selected dayak onion extract obtained from fat, protein, and carbohydrates amounted to 88.07 kcal from a serving size of 60 g.

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 Ichsan 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.

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