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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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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.
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

Abstract

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).
KARAKTERISTIK FISIKOKIMIA DAN SENSORI SNACK BAR AMPAS TAHU DENGAN PENAMBAHAN KACANG BOGOR Purnama, Hilman; Hutami, Rosy; Novidahlia, Noli
Jurnal Ilmiah Pangan Halal Vol. 1 No. 2 (2019): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v1i2.3098

Abstract

Snack bar is solid food that shaped bar and is a mixture of various dry materials as cereal, nuts, fruits, combined into one with the binders assistance. This study aims to diversify fiber rich food waste based tofu dregs and bambara groundnut. This study uses a Completely Ramdomized Design (CRD) factorial with two factors methods and Completely Ramdomized Design (CRD) of one factors menthods. This study consisted of three stages of that make flour tofu dregs, temperature determination and roasting time and formulation snack bar. Testing used are hardness test used a texture analyzer, hedonic and sensory quality test which  attributes  are  flavor, color,  odor and hardness. Furthemore chemical test (moisture content, ash content, carbohydrates, protein, fat) and the dietary fibers  also used on  the selected sample  only. Analysis of the data used is  Analysis Of Variance (ANOVA) with a duncan  further test. Snack bar with temperature and time is snack bar with hardness of 1183.33 gf. The  results  of  chemical test shows that C3 snack bar has 57,18% of carbohydrates, 14.40% of protein, 15,69 fat, 11,62% of water content, 1,1% of ash content, 427 Kcal of calories, and dietary fibers 10,34%.
KARAKTERISTIK SENSORI DAN FISIKOKIMIA PERMEN JELLY UBI CILEMBU (IPOMOEA BATATAS (L). LAM) CV. CILEMBU DENGAN GELLING AGENT KARAGENAN DAN GELATIN hutami, Rosy; Handayani, Ani; Rohmayanti, Titi
Jurnal Ilmiah Pangan Halal Vol. 1 No. 2 (2019): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v1i2.3099

Abstract

This study aimed to determine the effect of the concentration of sweet potato juice to the sensory, physical, and chemical characteristics of Cilembu sweet potato jelly candy. This study was divided into two stages, including the determination of the concentration of sweet potato juice and determination of the amount of gelling agent. Each treatment using a separate experimental design namely, completely randomized design (CRD). The selected concentration of sweet potato juice in the Stage I was 55%. The level of carrageenan and gelatin significantly affected to the color, taste, elasticity, hardness, and adhesiveness. The selected treatment of sweet potato jelly candy with carrageenan has a 34.78% water content, 1.25% ash content, 32.41% reducing sugar, 36.64% sucrose, and Aw 0.87. The selected treatment of sweet potato jelly candy with gelatin has a 22.62% water content, 0.56% ash content, 34.65% reducing sugar content,  35.77% sucrose, and Aw 0.82. Based on the results of the Independent Sample T-test, sweet potato jelly candy with gelatin has a more chewy texture and sweeter than the carrageenan one. It also has a better preference value on the aroma, texture, and taste parameter and also has lower water content and Aw.
Karakteristik Sensori Dan Kimia Kue Kering Dari Tepung Campolay Dan Mocaf Imani, Annisa Nurul; Hutami, Rosy; Pertiwi, Sri Rejeki Retna
Jurnal Ilmiah Pangan Halal Vol. 4 No. 1 (2022): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v4i1.9823

Abstract

Salah satu jenis makanan yang banyak diminati masyarakat adalah kue kering. Kue kring umumnya dibuat dari tepung terigu, air, margarin, dan gula. Penelitian bertujuan untuk diversifikasi pangan halal berupa kue kering berbahan tepung campolay dan mocaf. Rancangan Acak Lengkap satu faktor digunakan dalam percobaan ini yaitu perbandingan tepung campolay dan mocaf (10%:90%, 20%:80%, 30%:70%, 40%:60%). ANOVA dengan Uji Lanjut Duncan dengan selang kepercayaan 95% digunakan untuk analisis data penelitian. Kue kering dengan perbandingan 90% tepung mocaf dan 10% tepung campolay memiliki kadar karbohidrat 64,59%, kadar lemak 27,49%, kadar protein 3,73%, kadar air 1,46%, kadar abu 2,72%, kadar serat kasar 12,19%, dan kadar asam lemak bebas 0,06%. Uji mutu sensori menunjukkan kue kering berwarna kuning keemasan, aroma tidak langu, tekstur ke arah renyah, dan rasa tidak getir. Parameter warna, rasa, aroma, tekstur dan overall cenderung sangat disukai oleh panelis.
Keripik Rambutan Arialaka (Naphelium Lappaceum L): Karakteristik Sensori dan Fisikokimia Dengan Metode Vaccuum Frying Noviandia, Halpi; Hutami, Rosy; Sunarmani, Sunarmani
Jurnal Ilmiah Pangan Halal Vol. 4 No. 2 (2022): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v4i2.9902

Abstract

Rambutan chips are dry food made from rambutan fruit, this healthy snack contains fiber and the benefits of being cooked using a vacuum frying machine. This study aims to determine the effect of adding citric acid and sodium metabisulfite and the effect of the blanching process on rambutan chips. Completely Randomized Design (CRD) 2 factors used in this study. The analysis carried out was total dissolved solids, glucose content, total acid, vitamin C content, acidity degree (pH), crude fiber content, chemical tests (moisture content, ash content, protein content, fat content, carbohydrate content), physical tests (test ), texture and color test), and sensory test (hedonic). Data analysis used ANOVA and Duncan's advanced test. The selected rambutan chips are A2B2 (Na2S2O5 0.2% and Non-Blanching) with a reddish yellow physical color, crunchy physical (hardness), and a carbohydrate content of 49.11%, fat content of 38.74%, total dissolved solids of 24.50 degree Brix, reducing sugar content 16.60%, protein content 8.12%, pH 4.84, moisture content 3.61%, crude fiber content 3.35%, total acid content 0.73%, ash content 0.39 %, and levels of vitamin C 250.24 mg/100 g.
Proses Produksi Gula Aren Cetak (Arenga pinnata, Merr) Di Indonesia Hutami, Rosy; Pribadi, Moch Fadlal Islamay; Nurcahali, Fani; Septiani, Bunga; Andarwulan, Nuri; Sapanli, Kastana; Zuhud, Ervizal A. M.; Al Manar, Primadika; Ichsan, Nurul; Wahyudi, Slamet
Jurnal Ilmiah Pangan Halal Vol. 5 No. 2 (2023): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v5i2.10237

Abstract

Palm sap (Arenga pinnata, Merr) is one of the palm plants in Indonesia. Palm sap is the basic ingredient for making palm sugar. Palm sugar processing in Indonesia currently still uses traditional methods so the results and quality are inconsistent, to deal with this, further research is needed on the good tapping process, critical parameters of sap and preservatives used, the process of making palm sugar that is good and correct, and the physicochemical content of sap and palm sugar. The research method used is looking at and returning from several reference journals. The process carried out before wiretapping is pre-tapping or tapping after that the sap-tapping process. Fresh sap has a sweet taste, distinctive aroma of sap, and acidity of pH around 6-7, with sucrose content >12%, and alcohol content < 5%. Sucrose, glucose, fructose and other carbohydrates cause sweetness in sap; generally, palm sap consists of water, protein, fat, and carbohydrates. The critical parameter of palm sap is pH, palm sap that can be processed into palm sugar has a pH of 6 – 7, and palm sap is very critical because of the activity of microbes such as yeast and bacteria so preservatives are needed to maintain its quality, which is often used are natural preservatives such as safat, castor beans, hazelnut seeds, coconut oil, jackfruit stems, guava leaves, and mangosteen peel. The process of making palm sugar is simple: heating sap for 3-5 hours until it thickens and then molded into molds to become palm sugar. The chemical characteristics of palm sugar consist of water content, ash content, reducing sugar content, and sucrose content.
Deteksi Cemaran Protein Babi Bakso Daging Sapi Pedagang Keliling Di Kota Bekasi Indriani, Loli; Hutami, Rosy; Amalia, Lia
Jurnal Ilmiah Pangan Halal Vol. 6 No. 1 (2024): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v6i1.13136

Abstract

Bakso merupakan salah satu makanan populer di Indonesia berbahan baku daging yang sensitif kehalalannya. Proses penggilingan daging dan metode penyembelihan hewan menjadi titik kritis pembuatan bakso karena rentan terjadi kontaminasi dengan material non-halal. Penelitian ini bertujuan untuk mendeteksi cemaran protein babi dan menelusuri rantai pasok halal daging bahan baku bakso pedagang keliling di Kota Bekasi melalui pengujian metode Pork Detection Kit (PDK) dan juga wawancara. Sampel diambil menggunakan metode purposive sampling yang berjumlah 36 bakso keliling dari 12 kecamatan di Kota Bekasi. Data yang diperoleh dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa seluruh sampel bakso tidak terdeteksi mengandung cemaran protein babi. Pada penelusuran rantai pasok halal, bahan baku daging yang dibeli di 7 dari 11 pasar diketahui bebas dari cemaran babi. Sedangkan daging yang dijual di 4 Pasar lainnya belum diketahui apakah bebas dari cemaran tersebut. Berdasarkan data 5 rumah potong hewan yang menjadi pemasok daging, seluruhnya belum memiliki sertifikat halal. Akan tetapi, satu rumah potong hewan sedang dalam pengurusan sertifikat halal.
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 Depanito Ismail 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 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 Nani Yulianti Nawang Wulan Nirma Ruhil Hadi Putra 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 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 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 Trisna Setiadi 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.