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Distya Riski Hapsari
Universitas Djuanda
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Mutu Fisikokimia dan Mikrobiologi Air Minum Isi Ulang (AMIU) di Kecamatan Cicurug, Kabupaten Sukabumi Ihsan Maulana; Titi Rohmayanti; Distya Riski Hapsari
Karimah Tauhid Vol. 5 No. 4 (2026): Karimah Tauhid
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/karimahtauhid.v5i4.23267

Abstract

Air minum sangat dibutuhkan oleh manusia dalam keperluan sehari-hari. Air minum isi ulang sering dikonsumsi masyarakat karena harganya terjangkau, namun kualitas dan kebersihannya tidak selalu terjamin. Selain itu, tujuan dari penelitian ini untuk mengetahui kualitas air minum isi ulang ditinjau dari aspek fisika, kimia, dan mikrobiolog. Penelitian ini dilakukan dengan metode eksperimen di laboratorium dengan rancangan acak lengkap (RAL) satu faktor, yaitu DAMIU (Depot Air Minum Isi Ulang) di Kecamatan Cicurug, serta menggunakan teknik purposive sampling. Sebanyak 22 sampel yang berada di kecamatan cicurug. Analisis yang lakukan yaitu uji organoleptik, pH, Total Dissolved Solid (TDS), hardness, turbidity, klorida, besi (Fe), Mangan (Mn), bakteri coliform dan E. coli. Hasil pengecekkan aftertaste kesat (1,7-4,4), rasa pahit (1,2-4,7), tidak berbau, suhu (23,0-24,4°C), TDS (55,0-114,5 mg/L), Turbidity (0,1-0,3 NTU), pH (6,9-7,3), klorida (6,5-10,8 mg/L), hardness (43,5-63,2 mg/L), Fe dan Mn (0.005-0.005 mg/L), coliform (0,0-4,5 CFU/100ml) dan E. coli (0 CFU/100ml). Semua pengecekkan parameter fisika dan kimia hasilnya sudah memenuhi syarat sesuai Permenkes Tentang Persnyaratan Kualitas Air Minum sedangkan hasil pengecekkan mikrobiologi terdapat DAMIU yang tidak sesuai standar.
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 : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | 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 : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | 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 : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | 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 : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | 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%.
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 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.
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%.
Karakteristik Fisikokimia dan Sensori Selai Lembaran Albedo Semangka (Citrullus lanatus.) dengan Substitusi Daging Buah Cempedak Rosy Hutami; Sultan Guna Wibawa; Intan Kusumaningrum; Lia Amalia; Distya Riski Hapsari; Siti Nurhalimah
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).
Ancaman Pencemaran dan Pemalsuan Produk Pangan di Indonesia: Sebuah Kajian Literatur Sistematis Mutiara Az-zhari Wijaya; Raden Siti Nurlaela; Distya Riski Hapsari
Karimah Tauhid Vol. 5 No. 7 (2026): Karimah Tauhid
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/karimahtauhid.v5i7.25141

Abstract

Pengawasan mutu pangan merupakan salah satu pilar penting dalam perlindungan kesehatan masyarakat dan hak konsumen. Review jurnal ini bertujuan menganalisis dan mensintesis temuan dari tujuh publikasi ilmiah Indonesia yang membahas isu pencemaran dan pemalsuan produk pangan, baik dari perspektif teknologi pangan, hukum, maupun kebijakan publik. Metode yang digunakan adalah kajian literatur sistematis terhadap jurnal- jurnal terakreditasi SINTA dan open access yang tersedia secara daring. Hasil review menunjukkan bahwa pencemaran pangan di Indonesia masih banyak disebabkan oleh kontaminan kimia berbahaya seperti formalin, boraks, Rhodamin B, dan Methanyl Yellow, serta cemaran mikrobiologi pada produk hewani. Pemalsuan produk pangan juga menjadi persoalan serius yang mencakup pelabelan menyesatkan, substitusi bahan baku, dan manipulasi kandungan gizi. Secara regulasi, pengawasan Indonesia menggunakan sistem multiple agency yang melibatkan BPOM, Dinas Kesehatan, dan berbagai lembaga lain, namun masih rentan ego sektoral. Kesimpulan review ini menekankan perlunya penguatan regulasi, peningkatan kapasitas laboratorium pengujian, kolaborasi lintas sektor, serta edukasi konsumen sebagai langkah strategis dalam menjamin keamanan dan mutu pangan di Indonesia.
Co-Authors Adawiyah, Amiratul Agnia Rahmawati Agrison, Mutiara Ahmad Faisal Ajeng Nurfitria Akbar, Raihan Akmalul Khoer, Sevtian Al-antama, Rizky Anugrah Alfintawati, Aprillia Alsa Denta Amanda Artatia Putri Amelia, Diana AMINULLAH Aminullah Aminullah Aminullah Aminullah Andriani, Cindy Amara Aprilia, Dela Aprilia, Sapira Apriliana, Riyanda Arista, Gita Martya Arshyla Eliska Arti Hastuti Arti Hastuti Aulia Putri, Sahila Aulia, Syakila Wahda Berliana, Dina Bukhari, Ikhsan Ma'ruf Bulan Saidah Caesandra Indah Arlina Cici Fitriani Delfitriani Dihya Al Faqih Aulia Robbani Dinda Wahyuni, Aulia Erna Puspasari Fachriani, Felia Fairuza Aulannisa Faridah Handayasari Fauziah, Putri Nurul Fauziah, Siti Amelia Fina Uzwatani Fina Uzwatania Fitri Apriliany, Fitri Fitri Yani Fitriah Nur Hasanah Fitrilia, Tiana Halimah, Siti Nur Halimatus Sa'diah, Elin Hariyanto, Indra Hastuti, Arti Herlani, Nabila Cahya Ihsan Maulana 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 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 Mardiah Maulana, Ihsan Meilani, Almanda Muhammad Faris Tsany Adnandhika Muhammad Rifqi Muhammad Rizal Firdaus Mukhreza, Destila Mukrimah, Siti Mutiara Az-zhari Wijaya 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 R. Siti Nurlaela Raden Siti Nurlaela Rahma, Anisa Aulia Refani Fadli Rahman Reva Aprila Rohmah, Salma Amiatri Rosadi, Siti Ledidah Muharromah Putri Rosy Hutami Rosy Hutami Ruhiya, Fajar 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 Sultan Guna Wibawa Sunandi, Dede Susanto, Muhammad Fajry Syafir, Erlin Julia Syalsa Dania Putri Titi Rohmayanti Tri Ayu Anjani Wilna Iznilillah Wulan, Nawang Yatman, Andri Yuliyana, Siti Ariska