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All Journal Jurnal Pangan dan Agroindustri 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

Author-ID : 1242018

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Neuroscience Public Health Social Sciences Veterinary Other

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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

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

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

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

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%.

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

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.

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

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

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%.

Karakteristik Organoleptik Dan Fisikokimia Minuman Fungsional Ekstrak Kulit Buah Mangga Golek dengan Penambahan Ekstrak Jahe Merah Dan Madu Hapsari, Distya Riski; Indrastuti, Nindya Atika; Pratiwi, Namira Indah
JURNAL AGROINDUSTRI HALAL Vol. 10 No. 1 (2024): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v10i1.7170

Mango golek is one of the superior varieties in Indonesia. Utilization of local varieties of mango peel in a fresh form as raw material for functional drinks is not yet available. This study aims to develop ripe mango peel into a ready-to-drink functional beverage product with the addition of red ginger extract and rambutan honey which aims to improve the functional and sensory properties of mango peel extract as an effort to diversify food. The experimental design used a one factor Completely Randomized Design (CRD) with three treatment levels (mango peel extract: red ginger extract: rambutan honey) namely A0 (100%: 0%: 0%), A1 (85%: 10%:5%), and A2 (75%:15%:10%). The analysis included organoleptic tests (sensory and hedonic quality), physical tests (total dissolved solids and pH), and chemical tests (antioxidant activity and total phenol). The decreased levels of mango golek peel extract as well as increase of red ginger and rambutan honey gave a tendency to increased the value of sensory, hedonic quality, total soluble solids, antioxidant activity and total phenol but gave a tendency to decrease the pH value of functional drinks. Selected product of functional drinks based on mango golek peel extract was A2 had a sensory quality of orange color (6.84), uncharacteristic aroma of mango peel (5.50), uncharacteristic taste of mango peel (5.48), non-bitter aftertaste (6.93), turbid appearance (3.35) and uncharacteristic overall of mango peel (5.83) and had a very high level of hedonic preference with a score of 6.18-6.99. The selected formula had a total dissolved solids value of 10.6°Brix; pH 4.83; antioxidant activity 51.07% and total phenol 0.48 mg GAE/g.

Karakteristik Sensori Produk Kopi 2 In 1 Komersial Menggunakan Metode Check-All-That-Apply (CATA) Kurniawan, Muhammad Fakih; Lola, Amelia; Hapsari, Distya Riski
JURNAL AGROINDUSTRI HALAL Vol. 10 No. 1 (2024): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v10i1.9962

The coffee industry in sachets is booming. Understanding the characteristics of product and what consumers want is the key to the success of the product developed. The purpose of this study was to obtain sensory profile information on commercial coffee 2 in 1 product using the CATA (Check-All-That-Apply) method. The testing method is divided into two, namely determining the sensory attributes of coffee by trained panelists through FGD (Focus Group Discussion) and CATA testing by consumer panelists including determining ideal attributes, coffee sample attributes and level of liking. The sensory attributes of coffee 2 in 1 based on FGD results for CATA testing are sweet aroma, acid aroma, roasted aroma, coffee aroma, caramel aroma, sweet taste, acid taste, bitter taste, caramel taste, coffee taste, watery body, thickness body, brown color, sandy texture, aftertaste bitter, aftertaste acid, and aftertaste sweet. The ideal coffee 2 in 1 product according to panelists should have a brown color, coffee aroma, coffee taste, roasted aroma, and sweet taste attributes. Attributes that affect consumer preferences are sweet taste, watery body, aftertaste sweet, coffee aroma, and brown color. The attributes of acid taste, acid aroma, and aftertaste acid are attributes that must not have and need to be considered for their existence. Product 235 has the highest level of favorability, which is 78%, while product 539 has the smallest percentage of 33%. Coffee 2 in 1 with ideal attributes according to consumers can still be developed further.

Aktivitas Antioksidan dan Karakteristik Kimia Stik Pegagan Riski Hapsari, Distya; Nurhalimah, Siti; Hastuti, Arti; Pratami, Aprilia
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.v10i2.11160

Gotu kola leaves contain active compounds which are beneficial for the human body. Gotu kola leaves can be added to processed foods, including sticks. This research added sticks with a concentration of 10%, 15%, and 20% of gotu kola leaves paste. Then, antioxidants activity, crude fiber content, water content, ash content, protein content, fat content, and carbohydrate content were analyzed. After that, gotu kola sticks were selected. Based on research results, the greater the addition of gotu kola leaves, the greater the antioxidant activity, water content, ash content, protein content, and crude fiber content. Gotu kola sticks were selected with the addition of 15% gotu kola leaves. The results of gotu kola chosen sticks had an antioxidant content of 53671.90 ppm, water content 1.32%, ash content 0.99%, protein content 7.75%, fat content 39.04%, carbohydrate content 50.91% and crude fiber 32.20%.

Co-Authors Adawiyah, Amiratul Adnandhika, Muhammad Faris Tsany Agrison, Mutiara Ahmad Faisal Ajeng Nurfitria Akbar, Raihan Akmalul Khoer, Sevtian Al-antama, Rizky Anugrah Alfintawati, Aprillia Alsa Denta Amelia, Diana AMINULLAH Aminullah Aminullah Aminullah Aminullah Andriani, Cindy Amara Aprilia, Dela Aprilia, Sapira Apriliana, Riyanda Arista, Gita Martya Arshyla Eliska Arti Hastuti Aulannisa, Fairuza Aulia Putri, Sahila Aulia, Syakila Wahda Berliana, Dina Bukhari, Ikhsan Ma'ruf Caesandra Indah Arlina Cici Fitriani Delfitriani Dihya Al Faqih Aulia Robbani Dinda Wahyuni, Aulia Erna Puspasari Fachriani, Felia Faridah Handayasari Fauziah, Putri Nurul Fina Uzwatani Fina Uzwatania Fitri Apriliany, Fitri Fitri Yani Fitrilia, Tiana Halimah, Siti Nur Halimatus Sa'diah, Elin Hariyanto, Indra Hastuti, Arti Herlani, Nabila Cahya Indradewa, Rhian Indrastuti, Nindya Atika Intan Kusumaningrum Intan Kusumaningrum Irahmah, Siti Ismah, Nabilah Nurul Iznilillah, Wilna Jaelani, Salsabila Azaria Januar, Dini Jefferson, Karina Aida Juanda, Dede Juniar, Vitri Heriana Kartawiria, Rifky Fauzi Althafry Kartikaratri, Tsaniyah Raihani Khoerunnisa, Nurul Kinanti, Putri Kurniawan, M. Fakih Lestari, Ayu Agusti Awati Lia Amalia Lia Amelia Lia Amelia Lola, Amelia Lustiani, Marisa Hijjah M. Firdaus , Bambang Budiansyah, Kastana Sapanli, Aprianty , Gustav M. Irsyad , M. Firdaus Mandira, Mugi Tyas Mardiah Mardiah Maulana, Ihsan Meilani, Almanda Muhammad Rifqi Muhammad Rizal Firdaus Mukhreza, Destila Mukrimah, Siti Nabil, Fauzan Nasution, Ainun Mardiah Noli Novidahlia Nuraimy Citra Nurlaela, Raden Siti Nurul Izah, Linda Pajrin , Ajriani Dainita Pajrin, Ajriani Dainita Pambudi, Galang Prasaja Pebrianti, Tanti Pertiwi, Ambarani Kurnia Pertiwi, Sri Rejeki Retna Prakoso, Muhammad Cahyo Pratami, Aprilia Pratiwi, Namira Indah Puspitasari, Oktaviani Yosri Puspitasari, Sri Dewi Putra, Faturahman Setiyawan Putri Nurul Fauziah Putri, Mia Karmeliana Putri, Syalsa Dania R. Siti Nurlaela Raden Siti Nurlaela Rahma, Anisa Aulia Rahmawati, Agnia Refani Fadli Rahman Rohmah, Salma Amiatri Rosadi, Siti Ledidah Muharromah Putri Rosy Hutami Ruhiya, Fajar Saidah, Bulan sapanli, kastana Sari, Berliana Mustika Sari, Trifani Permata Setiawan, Rizky Setiyawan Putra, Faturrahman Shafa, Putri Shiddiq, Muhammad Fahmi Siti Aminah Siti Aminah Siti Masithoh Siti Masitoh Siti Nurhalimah Siti Nurhalimah Siti Nurhalimah Sonjaya, Nabila Rizqi Chairiyati Sri Dewi Puspitasari Sunandi, Dede Susanto, Muhammad Fajry Syafir, Erlin Julia Titi Rohmayanti Tri Ayu Anjani Wilna Iznilillah Wulan, Nawang Yatman, Andri Yuliyana, Siti Ariska

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