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All Journal Jurnal Ilmu Pangan dan Hasil Pertanian JURNAL PERTANIAN QARDHUL HASAN: MEDIA PENGABDIAN KEPADA MASYARAKAT Indonesian Journal of Applied Research (IJAR) JURNAL AGROINDUSTRI HALAL Jurnal Ilmiah Pangan Halal Karimah Tauhid
Distya Riski Hapsari
Universitas Djuanda
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Potensi Mucilage Talas (Colocasia esculenta) Sebagai Bahan Pengganti Gelatin Halal dengan Menggunakan Metode Presipitasi Pendinginan Sri Rejeki Retna Pertiwi; Mardiah Mardiah; Distya Riski Hapsari
JURNAL AGROINDUSTRI HALAL Vol. 5 No. 1 (2019): Jurnal Agroindustri Halal
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (316.955 KB) | DOI: 10.30997/jah.v5i1.1677

Abstract

Talas mengandung mucilage yang larut dalam air panas, membentuk larutan kental dalam air dingin, dan tidak larut dalam pelarut organik.  Penelitian tentang isolasi mucilage telah banyak dilakukan dengan menggunakan pelarut organik seperti alkohol dan aceton.  Titik kritis keharaman dan keamanan isolasi mucilage adalah residu pelarut organik yang digunakan pada tahap presipitasi. Tujuan penelitian ini adalah mengetahui metode presipitasi  yang mampu menghasilkan mucilage berpotensi sebagai pengganti gelatin halal.  Pada penelitian ini, isolasi mucilage dilakukan melalui tiga tahap, yaitu ekstraksi dengan air panas, diikuti dengan presipitasi dan pengeringan.  Metode presipitasi yang diteliti ada tiga, yaitu pendinginan, alkohol, dan aceton. Mucilage yang dihasilkan kemudian dianalisis sifat-sifatnya, yaitu sifat sensori, fitokimia, dan fisikokimia. Sifat-sifat Gelatin bloom 200 juga dianalisis dan digunakan sebagai standar.  Hasil penelitian menunjukkan bahwa mucilage yang dihasilkan dengan presipitasi pendinginan memiliki sifat-sifat lebih baik dibandingkan mucilage dengan presipitasi alkohol maupun aceton dan mendekati sifat-sifat gelatin.  Metode presipitasi dengan pendinginan pada isolasi mucilage talas berpotensi menghasilkan mucilage sebagai pengganti gelatin halal. Kata kunci: aceton, alkohol, pendinginan, mucilage, talas.
Studi Kasus Pengaruh Logo Halal dan Kesadaran Halal terhadap Keputusan Pembelian Bakso Sapi di Ciawi - Bogor Distya Riski Hapsari; Intan Kusumaningrum; Siti Aminah; Sri Dewi Puspitasari
JURNAL AGROINDUSTRI HALAL Vol. 5 No. 2 (2019): Jurnal Agroindustri Halal
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (337.688 KB) | DOI: 10.30997/jah.v5i2.1965

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh logo halal dan kesadaran halal terhadap keputusan pembelian dengan metode survei menggunakan kuesioner pada masyarakat muslim di kecamatan Ciawi-Bogor. Sampel diambil dengan metode purposive sampling. Teknik analisis yang digunakan adalah analisis regresi berganda. Dari hasil penelitian menemukan bahwa: (1) Logo Halal berpengaruh positif terhadap keputusan pembelian dengan nilai regresi 0,472 dan tingkat signifikansinya 0,001. (2) Kesadaran Halal berpengaruh positif terhadap keputusan pembelian dengan nilai regresi 0,469 dan tingkat signifikansinya 0,000. (3) Logo halal dan kesadaran halal  berpengaruh positif terhadap keputusan pembelian dengan tingkat signifikansinya 0,000, lebih kecil dari 0,05 (p<0,05). Persamaan regresi yang diperoleh adalah Y= 20,269 + 0,472X1 + 0,469X2. Pada penelitian tahap 2 dilakukan uji keamanan pangan boraks dan formalin pada produk bakso dalam kemasan dengan menggunakan tes kit dengan 2 kali ulangan, hasil penelitian dari 12 sampel tidak terdeteksi adanya formalin maupun boraks.Kata Kunci: Logo halal, kesadaran halal,uji boraks, uji formalin
Physicochemical and Sensory Properties of Instant Perkedel using Kluwih Seed Flour and Potato Flour Intan Kusumaningrum; Distya Riski Hapsari; Putri Nurul Fauziah
JURNAL AGROINDUSTRI HALAL Vol. 7 No. 1 (2021): Jurnal Agroindustri Halal 7(1)
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (330.076 KB) | DOI: 10.30997/jah.v7i1.4035

Abstract

This research were aimed to study the effects of the kluwih seed flour and potato flour combination on the sensory properties of instant perkedel and the physicochemical properties of the selected product. This study used a factorial Completely Randomized Design (CRD) with one factor. The factor was combination of kluwih seed flour and potato flour with 5 treatment levels A1 (20%:80%), A2 (25%:75%), A3 (50%:50%), A4 (75%:25%) and A5 (100%:0%). Data were analyzed by ANOVA with Duncan’s Advance Test. Selected perkedel was A3 treatment with the highest sensory and hedonic value. The selected product had the properties sensory of color lead to white bone (8.0), aroma lead to not typical kluwih (6.5), taste lead to not bitter (8.4), and texture lead to compact (8.1). The value of the hedonic result indicated preference for color 7.9, aroma 7.5, taste 7.5, texture 8.0 and overall 6.9. Physical analysis result showed there was no significant difference between the selected and the control one with brightness value 58.57. Meanwhile, the hardness of the selected product is harder than the control with hardness value 3915.5 gf. The results of the chemical analysis of the selected product had moisture content 50.71%, ash content 2.87%, protein content 3.47%, fat content 9.08%, carbohydrate content 33.88% and dietary fiber content 6.03%. Overall the chemical test results of the selected product tend to be better than the control.
Formulasi Perkedel Instan Dengan Bahan Dasar Tepung Umbi Talas dan Tepung Tempe Sebagai Alternatif Pangan Pada Saat Bencana Alam Intan Kusumaningrum; Distya Riski Hapsari; Tri Ayu Anjani
JURNAL AGROINDUSTRI HALAL Vol. 8 No. 1 (2022): Jurnal Agroindustri Halal 8(1)
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (282.857 KB) | DOI: 10.30997/jah.v8i1.5051

Abstract

Penelitian ini bertujuan untuk mempelajari pengaruh rasio perbandingan tepung tepung kentang, tepung tempe, dan tepung umbi talas terhadap sifat sensori perkedel serta mengetahui sifat kimia produk terpilih. Penelitian ini menggunakan Rangkaian Acak Lengkap (RAL) satu faktor dengan empat taraf yaitu perbandingan tepung kentang, tepung tempe, dan tepung umbi talas (50:10:40; 50:20:30; 50:30:20; 50:40:10). Analisis produk terpilih meliputi uji organoleptik (uji mutu sensori dan uji hedonik) dan uji kimia (kadar air, kadar abu, kadar lemak, kadar protein, kadar karbohidrat, serat kasar). Analisis data yang digunakan adalah ANOVA dengan uji lanjut Duncan. Perkedel terpilih adalah perlakuan A1 dengan nilai mutu sensori dan hedonik yang tertinggi. Nilai mutu sensori parameter warna cenderung ke arah coklat (8,5), aroma cenderung ke arah tidak langu (9,0), rasa cenderung ke arah tidak pahit (8,8), tekstur cenderung ke arah kompak (9,2). Nilai hasil uji hedonik menyatakan kesukaan terhadap warna 7,8, aroma 8,1, rasa 7,3, tekstur 6,3, dan overall 7,0. Hasil analisis kimia produk terpilih mempunyai kadar air 12,51%, kadar abu 2,90%, kadar lemak 10,49%, kadar protein 11,75%, kadar karbohidrat 59,36%, dan serat kasar 9,64%.
Pectin Extraction from Ambon Banana (Musa Paradisiaca Var. Sapientum) Peel and Its Application for Gummy Jelly Muhammad Fakih Kurniawan; Distya Riski Hapsari; R. Siti Nurlaela; Nuraimy Citra
Indonesian Journal of Applied Research (IJAR) Vol. 4 No. 1 (2023): Indonesian Journal of Applied Research (IJAR)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/ijar.v4i1.243

Abstract

Considered a waste, the peel of the Ambon banana (Musa paradisiaca var. sapientum) contains an appreciable amount of pectin. Pectin can be used to produce gummy jelly products with the addition of carrageenan as a stabilizer. The manufacture of gummy jelly must consider a good proportion of pectin and carrageenan. This study aimed to extract pectin from Ambon banana peel and determine the best formulation of gummy jelly incorporated with the pectin and carrageen as a gelling agent. Pectin was extracted from Ambon banana peel and then analyzed for yield, ash content, equivalent weight, methoxyl content, galacturonic content, and degree of esterification. Gummy jelly was made with various levels of pectin (0.5%, 1%, 1.5%, 2%) and carrageenan (1%, 1.5%, 2%). The product was analyzed for water content, ash content, reducing sugar content, sensory quality test, and hedonic test. The characteristics of pectin, i.e., moisture content, ash content, galacturonic acid content, methoxyl content, and the degree of esterification, were compared to IPPA (International Pectin Producer Association) standard. Meanwhile, the gummy jelly samples were confirmed to comply with the requirements of SNI Soft Candy 3547-2-2008 for water content, ash content, and reduced sugar content. In addition, we found that a higher concentration of pectin in the formulation led to a lower chewiness, decreasing the panelist’s preference. Considering the chemical and sensory properties of the candy, the most desirable formulation was achieved at the ratio of pectin and carrageenan 1.5%:2%. Pectin from banana peels can be used as an ingredient in gummy jelly. This work suggested further studies on the candy's textural properties, such as gumminess and chewiness.
Karakteristik Kimia dan Sensori Kulit Pie Berbahan Dasar Tepung Mocaf (Modified Cassava Flour) dan Tepung Kepala Ikan Lele Dumbo (Clarias gariepinus) Noli Novidahlia; Cici Fitriani; Distya Riski Hapsari
JURNAL AGROINDUSTRI HALAL Vol. 9 No. 1 (2023): Jurnal Agroindustri Halal 9(1)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v9i1.8169

Abstract

Pie is processed food products consisting of pie crust dough and filling. A good pie crust is crispy and crumbs but not easily to crumble. In this research, pie crust were made using mocaf flour and catfish dumbo head flour. The purpose of this research was to study the effect of mocaf flour and catfish dumbo head flour substitution on physicochemical and sensory pie crust. The method used was analysis of variance (RAL) with one factor that is the ratio betwn mocaf flour and catfish dumbo head flour with four treatment levels, 100:0, 95:5, 90:10, and 85:15. The product analysis included sensory tests (sensory and hedonic quality) and chemical tests (moisture content, protein content, and calcium content). The result showed that pie crust with treatment mocaf 5%: catfish head flour 15% produced a product with good chemical composition and sensory quality.
Identifikasi Boraks dan Rhodamin B pada Kerupuk Merah Mentah di Pasar Tradisional Kota Bogor Ikhsan Ma'ruf Bukhari; Muhammad Fakih Kurniawan; Distya Riski Hapsari
KARIMAH TAUHID Vol. 2 No. 2 (2023): Karimah Tauhid
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/karimahtauhid.v2i2.8106

Abstract

Kerupuk merah atau dijuluki kerupuk Padang adalah olahan kerupuk dari tepung tapioka berwarna merah yang berasal dari pewarna alami. Penelitian ini secara umum bertujuan untuk menganalisis keamanan pangan pada kerupuk merah yang beredar di pasar tradisional Kota Bogor. Uji boraks dan rhodamin b menggunakan metode Kualitatif dengan Test Kit. Sampel penelitian menggunakan metode purposive sampling berjumlah 22 sampel yang berasal dari 2 produsen dan 20 dari pedagang di pasar tradisional Kota Bogor yang meliputi Pasar Bogor, Pasar Anyar, Pasar Merdeka dan Pasar Jambu Dua. Data kandungan boraks dan rhodamin b dari hasil uji Laboratorium akan dianalisis secara kualitatif deskriptif. Hasil uji identifikasi boraks dan rhodamin b pada sampel kerupuk merah mentah di pasar tradisional Kota Bogor yang berasal dari 2 produsen dan 4 pasar tradisional di Kota Bogor negatif tidak mengandung boraks dan rhodamin B. Perlu dilakukan analisis pangan lainnya agar diketahui keamanan kerupuk merah mentah di pasar Bogor.
Identifikasi Formalin dan Methanyl Yellow pada Tahu Kuning di Pasar Tradisional di Kecamatan Pasar Kemis Kabupaten Tangerang Dihya Al Faqih Aulia Robbani; Muhammad Fakih Kurniawan; Distya Riski Hapsari
KARIMAH TAUHID Vol. 2 No. 4 (2023): Karimah Tauhid
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/karimahtauhid.v2i4.8111

Abstract

Tahu kuning merupakan bahan pangan dari kedelai yang memiliki protein nabati tinggi tetapi umur simpannya singkat. Dalam beberapa kasus, ditemukan tahu kuning berformalin di masyarakat. Penelitian ini bertujuan untuk menganalisis keberadaan formalin dan juga pewarna tekstil methanil yellow pada tahu kuning yang di jual di pasar tradisional di kecamatan Pasar Kemis Kabupaten Tangerang. Sampel penelitian diambil menggunakan metode purposive sampling yang berjumlah 27 sampel tahu kuning yang berasal dari 3 pasar tradisional (pasar Elok, pasar Regency dan pasar Kutabumi). Uji kualitatif methanyl yellow dan formalin diakukan menggunakan test kit. Hasil uji methanyl yellow didapatkan negatif untuk seluruh sampel tetapi pada uji formalin ditemukan 4 dari 27 sampel positif. Diharapkan pemerintah setempat bersama Dinas Ketahanan Pangan Kabupaten Tangerang untuk melakukan pembinaan, penyuluhan, pengawasan, dan sosialisasi ke industri kecil rumah tangga serta kepada seluruh pedagang di pasar tradisional secara rutin untuk lebih memperhatikan kembali bahan tambahan pangan yang diberikan. Bagi masyarakat selaku konsumen diharapkan untuk selalu waspada dan dapat mengetahui ciri-ciri makanan yang berbahaya.
Total Phenolic Content and Antioxidant Activity of Pasteurized Milk With the Addition of Centella asiatica Leaf Extract Distya Riski Hapsari; Intan Kusumaningrum; Arti Hastuti; Caesandra Indah Arlina; Lia Amelia
JURNAL AGROINDUSTRI HALAL Vol. 9 No. 3 (2023): Jurnal Agroindustri Halal 9(3)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v9i3.7433

Abstract

Milk has a high nutritional value. Minimal processing that can extend the shelf life of milk is pasteurization, but it can damage the nutritional content of milk. One of the additional efforts to improve milk quality and maintain the nutritional content of milk is to provide additional active compounds that act as antioxidants for milk consumers and the milk product itself. The use of Centella asiatica leaf extract as an ingredient is because there are at least 139 active compounds. This study aimed to study the total phenolic content and antioxidant activity of pasteurized milk with the addition of Centella asiatica leaf extract. The research was carried out in two stages, namely making gotu kola leaf extract and making pasteurized milk by adding gotu kola leaf extract concentrations of 0%, 0.25%, 0.5%, and 0.75%. Product analysis included total phenol analysis using Folin Ciocalteau and antioxidant activity using the DPPH method. Adding Centella asiatica leaf extract can increase total phenolic content and antioxidant activity. The total phenolic content obtained by adding Centella asiatica leaf extract at 0%, 0.25%, 0.50%, and 0.75% were 0.58 mgGAE/g, 1.93 mgGAE/g, respectively 2.33 mgGAE/g, and 3.41 mgGAE/g. At the same time, the results of antioxidant activity were 7.68%, 31.93%, 37.57, and 40.35%, respectively.
Karakteristik Sensori, Kimia, dan Aktivitas Antioksidan Kue Egg Roll dengan Penambahan Tepung Temulawak (Curcuma xanthorrhiza Roxb) Refani Fadli Rahman; Aminullah; Distya Riski Hapsari
JURNAL AGROINDUSTRI HALAL Vol. 9 No. 3 (2023): Jurnal Agroindustri Halal 9(3)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v9i3.10019

Abstract

Javanese turmeric is one of the Indonesian herbs that is underutilised because of its pungent aroma and bitter taste. This study aims to investigate the effect of the ratio of wheat flour to Javanese turmeric powder on the sensory characteristics, chemical properties and antioxidant activity of egg roll cakes. The research method used was a Completely Randomized Design (CRD) with four levels of treatment, namely the ratio of wheat flour to Javanese turmeric powder of 28:2, 26:4, 24:6 and 22:8. The addition of Javanese turmeric powder can increase the moisture content, curcumin content and antioxidant activity of egg roll cake, but reduce the sensory acceptability of the product. During the production process of the egg roll cake, the curcumin content decreased by 4.79% - 6.50%. The best treatment for egg roll cake based on the de Garmo method is the addition of 2% Javanese turmeric powder that has a moisture content of 3.91%, curcumin content of 0.00311 g/g (0.31%) and antioxidant activity of 5.04%.
Co-Authors Adnandhika, Muhammad Faris Tsany Al-antama, Rizky Anugrah AMINULLAH Aminullah Aminullah Aminullah Aminullah Aprilia, Sapira Apriliana, Riyanda Arista, Gita Martya Arshyla Eliska Arti Hastuti Aulannisa, Fairuza Berliana, Dina Caesandra Indah Arlina Cici Fitriani Delfitriani Dihya Al Faqih Aulia Robbani Erna Puspasari Fachriani, Felia Faridah Handayasari Fauziah, Putri Nurul Fina Uzwatania Fitri Apriliany, Fitri Fitri Yani Fitrilia, Tiana Halimah, Siti Nur Hastuti, Arti Ikhsan Ma'ruf Bukhari Indrastuti, Nindya Atika Intan Kusumaningrum Intan Kusumaningrum Irahmah, Siti Ismah, Nabilah Nurul Iznilillah, Wilna Januar, Dini Juanda, Dede Kartawiria, Rifky Fauzi Althafry Kurniawan, M. Fakih Lia Amalia Lia Amelia Lia Amelia Lola, Amelia Lustiani, Marisa Hijjah Mandira, Mugi Tyas Mardiah Mardiah Mardiah Maulana, Ihsan Muhammad Rifqi Mukrimah, Siti Nasution, Ainun Mardiah Noli Novidahlia Nuraimy Citra Nurlaela, Raden Siti Nurul Izah, Linda Pajrin , Ajriani Dainita Pambudi, Galang Prasaja Pebrianti, Tanti Pertiwi, Sri Rejeki Retna Pratami, Aprilia Pratiwi, Namira Indah Puspitasari, Oktaviani Yosri Puspitasari, Sri Dewi Putri Nurul Fauziah R. Siti Nurlaela Raden Siti Nurlaela Rahma, Anisa Aulia Rahmawati, Agnia Refani Fadli Rahman Rohmah, Salma Amiatri Rosy Hutami Saidah, Bulan sapanli, kastana Sari, Berliana Mustika Sari, Trifani Permata Shiddiq, Muhammad Fahmi Siti Aminah Siti Aminah Siti Masithoh Siti Masitoh Siti Nurhalimah Siti Nurhalimah Sonjaya, Nabila Rizqi Chairiyati Sri Dewi Puspitasari Titi Rohmayanti Tri Ayu Anjani Wilna Iznilillah Wulan, Nawang