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All Journal Pro Food Jurnal SOLMA Journal of Applied Food Technology Jurnal Mutu Pangan : Indonesian Journal of Food Quality JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI Jurnal Pemberdayaan Masyarakat Universitas Al Azhar Indonesia Journal of Food Technology and Health Journal of Applied Agricultural Science and Technology Prosiding Seminar Nasional Pemberdayaan Masyarakat (SENDAMAS) Exhibition and Seminar on Science and Creative Technology – Al Azhar Proceeding
Jameelah, Maryam
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Education Electrical & Electronics Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Public Health Social Sciences Other

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Karakteristik Sensori dan Fisikokimia Kukis dari Campuran Tepung Mocaf dan Tepung Kulit Buah Naga Adelina, Nadya Mara; Giovani, Sarah; Jameelah, Maryam; Rosianajayanti, Rosianajayanti; Assagaf, Syarifah Fatimah Zahra
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 11 No. 2 (2024): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2024.11.2.96

Abstract

To support the goal of zero waste outlined in the sustainable development goals (SDGs), repurposing dragon fruit peel waste presents a promising opportunity. In Indonesia, the high demand for dragon fruit leads to the generation of considerable organic waste. This study explored the use of dragon fruit peel flour, combined with modified cassava (mocaf) flour, as a wheat flour alternative to improve the sensory and chemical properties of gluten-free cookies. The research involved preparing the flours and cookies, followed by conducting sensory, physical, and chemical analyses. A completely randomized design (CRD) was employed, testing five formulations with varying ratios of mocaf flour to dragon fruit peel flour. The results indicated that 73% of panelists preferred the crispiness of cookies containing 25% dragon fruit peel flour, while 60% were satisfied with the color of cookies containing 45% dragon fruit peel flour. Physical analysis showed no significant differences in thickness or bake loss, but there were notable differences in diameter, spread ratio, and color. As the proportion of dragon fruit peel flour increased, the cookies showed significant improvements in chemical characteristics, including higher levels of moisture, ash, fat, protein, and fiber content. Additionally, the content of total phenolics and antioxidant activity increased with higher ratios of dragon fruit peel flour, reaching 1.14 mg GAE/g for total phenolics and 662.64 mg AAE/g for antioxidant activity. FTIR analysis revealed a consistent absorbance pattern across samples, with minor variations in peak intensities at specific wavenumbers. Based on the sensory, physical, and chemical evaluations, cookies containing 45% dragon fruit peel flour were recommended for production.
Evaluasi Penerapan Good Manufacturing Practices Produk Minuman Botanikal Jahe Siap Minum di PT XYZ Husna, Salsabila Al; Jameelah, Maryam; Komalasari, Ema
JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI Vol 9, No 3 (2024): September 2024
Publisher : Universitas Al Azhar Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36722/sst.v9i3.2780

Abstract

In improving the quality of food products as an effort to build a competitive UMKM economic structure, it’s necessary to implement Good Manufacturing Practices to produce the quality and suitable for consumption products. GMP is used as a general reference for food industries which is designed to prevent problems related to the quality and safety of food products. The aim of this research was to evaluated the implementation of GMP for Ginger Botanical Drink product which includes 18 aspects of assessment based on the Minister of Industry's regulation regarding GMP. This research was conducted in a qualitative descriptive. The 11 respondents were employees in the management and production departments with the instruments were field observation and interview on each aspect of GMP parameters. The result of this research showed that GMP implementation at PT XYZ is classified as Level 3 with some non-conformities, there were 2 points in the mayor category from the building aspect, 2 points in the mayor category from the sanitation facilities aspect, 1 point in the mayor category and 1 point in the critical category from the machine and equipment aspect, 1 point in the mayor category from the final product aspect, 1 point in the critical category from the employee aspect, and 1 point in the mayor category from the storage aspect. This proves that the implementation of GMP at PT XYZ is still not good enough, therefore, several improvement recommendations need to be given.Keywords - Evaluation, GMP, Improvement Recommendations, UMKM.
Pengaruh Formulasi Hidrokoloid Iota Karaginan Terhadap Karakteristik Kimia Dan Sensori Selai Lembaran Kacang Hijau (Phaseolus Radiatus L.) Giovani, Sarah; Jameelah, Maryam; Putri, Afiya Deliana
JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI Vol 8, No 2 (2023): Mei 2023
Publisher : Universitas Al Azhar Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36722/sst.v8i2.1896

Abstract

Mung bean (Phaseolus radiatus L.) sheet jam is defined as a jam product that is modified into  sheet form. The characteristics of sheet jam are in the form of a compact sheet, plastic, and not sticky when removed from the packaging. Iota carrageenan is used in the manufacture of sheet jam as a texturizer to form a dense sheet texture. This study aimed to determine mung bean sheet jam's chemical and sensory characteristics. This study was experimental with a completely randomized design (CRD) with only one factor, i.e. iota carrageenan concentration (0.75%, 1.0%, and 1.25%). The results showed that the formula with the addition of iota carrageenan concentration of 1.25% (F3) was the most preferred by the panelists based on color, aroma, texture, taste, and overall parameters. The nutritional content of the mung bean sheet jam product produced from the selected formula was carbohydrate (64.97%), protein (9.44%), and fat (20.80%). The dietary fiber content of the mung bean sheet jam content product was 19.71%. Based on the Recommended Dietary Allowances (RDA) per serving (100grams) of mung bean sheet provides the energy needs of 485 kcal, 16% protein, 31% fat, and 20% carbohydrates for the general group.Keywords - Carrageenan, Jam, Mung bean, Sheet
The Effect of Temperature and Storage Time on Chemical and Sensory Properties of Coconut Water Kefir Liana, Sefira Putri; Jameelah, Maryam; Azis, Lukman
Journal of Applied Agricultural Science and Technology Vol. 8 No. 3 (2024): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v8i3.252

Abstract

Coconut water kefir is a processed food product, derived from young coconut water. On this product, chemical and sensory properties are maintained through proper post-harvest handling. Therefore, this study aimed to determine the optimal temperature and storage time for coconut water kefir to produce the best sensory properties acceptable to the panelists. The effect of temperature and storage time treatments on chemical parameters was assessed through measurements of pH, °Brix, and alcohol content. Sensory analysis included both hedonic and hedonic quality testing. Furthermore, the experimental treatments applied were variations in storage temperature, both in the freezer (-25℃) and refrigerator (3℃), and storage time of 0, 1, 7, 14, and 21 days. The results showed that the interaction between temperature and storage time had no significant effect on the pH value and °Brix of coconut water kefir. All samples had low alcohol content, with values below 1%. The optimum sensory properties, as perceived by the panelists, were observed in the sample stored at a refrigerated temperature for 1 day. Further statistical analysis using the Kruskall-Wallis Test showed that refrigerator storage had a significant effect on hedonic and hedonic quality testing. Conversely, freezer storage had a significant effect on only the hedonic quality test.
Pemanfaatan Internet of Things untuk Ekonomi Hijau bagi Petani Bunga Matahari di Arjasari Bandung Nurhasanah, Nunung; Samijayani, Octarina Nur; Jameelah, Maryam; Adilfi, Endrika Septya; Auni, Khairul; Sani, Ragil Perdana; Naufal, Muhammad Bintang; Shiddiqqie, Muhammad Hafidz
Jurnal Pemberdayaan Masyarakat Universitas Al Azhar Indonesia Vol 7, No 2 (2025): April 2025
Publisher : Universitas Al Azhar Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36722/jpm.v7i2.4017

Abstract

Abstrak Bunga matahari (Helianthus annuus L.) adalah tanaman yang tahan kekeringan dan berpotensi besar bagi kesejahteraan petani. Minyak dari bijinya dimanfaatkan dalam industri makanan dan kosmetik, sementara produk sampingan digunakan untuk pakan ternak, bioenergi, dan industri tekstil. Meskipun memiliki potensi, Indonesia belum tercatat sebagai produsen minyak biji bunga matahari, dengan produksi global didominasi Ukraina dan Rusia. Kesenjangan antara produksi dan konsumsi menunjukkan peluang bagi Indonesia untuk berkontribusi dalam pasar global. Petani bunga matahari menghadapi tantangan dalam produksi dan pemasaran. Produktivitas minyak masih belum optimal, metode pengeringan biji konvensional kurang efisien, dan penerapan GMP belum maksimal. Selain itu, belum semua produk olahan biji bunga matahari bersertifikasi halal, membatasi akses pasar. Kegiatan pemberdayaan bertujuan meningkatkan efisiensi produksi dan pemasaran dengan melibatkan 11 petani melalui observasi, wawancara, pelatihan, dan penerapan teknologi. Hasilnya, teknologi ruang rak pengering mempercepat waktu pengeringan dari 6 hari menjadi 2 hari, dan mesin peras baru meningkatkan efisiensi dari 30 menit menjadi 20 menit per liter minyak. Pelatihan GMP dan IoT membantu petani meningkatkan standar produksi, sementara sertifikasi halal meningkatkan penjualan minyak herbal dari Rp1.500.000/bulan menjadi Rp2.500.000/bulan. Secara keseluruhan, kegiatan ini meningkatkan produktivitas, kualitas, dan daya saing industri bunga matahari di Indonesia, membuka peluang bagi petani untuk berkembang di pasar global.Kata kunci: Ekonomi Hijau, Internet of Things, Minyak Bunga Matahari, Petani Bunga Matahari, Produktivitas.
Pendampingan Penerapan Sistem Jaminan Produk Halal Rumah Potong Ayam Cari Berkah, Desa Pagelaran, Malingping, Kabupaten Lebak, Banten Jameelah, Maryam; Azis, Lukman; Haroni, Nanang; Adelina, Nadya Mara; Destirana, Shalwa; Husna, Alya; Said, Abdur Rahman Dimas; Pamungkas, Rio Putra; Abdillah, Aziz; Rosianajayanti, Rosianajayanti; Zahra, Syarifah Fatimah
Prosiding Seminar Nasional Pemberdayaan Masyarakat (SENDAMAS) Vol 4, No 1 (2024): Desember 2024
Publisher : UniversitasAl Azhar Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36722/psn.v4i1.3562

Abstract

Abstrak Rumah Potong Ayam (RPA) memiliki peran penting dalam rantai produksi produk halal, namun RPA di Desa Pagelaran, belum memiliki sertifikat halal. Adapun akses terdekat produk ayam bersertifikat halal masih berjarak lebih dari lima puluh kilometer dari lokasi desa. Hal ini menjadi suatu permasalahan serius mengingat ayam potong merupakan produk industri hulu, yang dapat mempengaruhi status kehalalan produk lainnya. Permasalahan ini dapat diatasi dengan adanya kegiatan pengabdian masyarakat yang bertujuan untuk meningkatkan penerapan sistem jaminan halal pada mitra RPA Cari Berkah pada proses pengajuan sertifikasi halal. Kegiatan ini terdiri dari tahap sosialisasi, pelatihan juru sembelih halal dan penerapan sistem jaminan halal, dan pendampingan pengurusan sertifikasi halal. Hasil kegiatan abdimas menunjukkan adanya perbaikan fasilitas produksi, penerapan sistem jaminan halal, serta terpenuhinya berbagai dokumen standar sistem jaminan halal. Hasil menunjukkan bahwa terdapat perbaikan fasilitas produksi pada mitra RPA mencapai 77% dari standar nasional untuk rumah potong unggas, terdapat peningkatan penerapan sistem jaminan halal 20-100% dibandingkan kondisi awal. Selain itu, seluruh dokumen standar sistem jaminan halal dapat dipenuhi melalui kegiatan pendampingan yang dilakukan. Hasil audit oleh Lembaga Pemeriksa Halal menunjukkan mitra mampu menerapkan sistem jaminan halal dengan perolehan grade A. Kegiatan abdimas diharapkan dapat meningkatkan kesadaran masyarakat sekitar dalam mewujudkan wajib halal oktober 2024.Kata kunci: Desa Pagelaran, Rumah Potong Ayam,  Sertifikasi Halal.
Penerapan Good Manufacturing Practices di Rumah Produksi Minyak Biji Bunga Matahari pada Kelompok Tani Bunga Matahari Arjasari Bandung Selatan Nurhasanah, Nunung; Naufal, Muhammad Bintang; Jameelah, Maryam; Shiddiqqie, Muhammad Hafidz; Sani, Ragil Perdana; Auni, Khairul; Adilfi, Endrika Septya; Samijayani, Octarina Nur; Mujadin, Anwar; Chirzun, Ahmad
Prosiding Seminar Nasional Pemberdayaan Masyarakat (SENDAMAS) Vol 4, No 1 (2024): Desember 2024
Publisher : UniversitasAl Azhar Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36722/psn.v4i1.3557

Abstract

AbstrakKelompok tani bunga matahari di Lembang, Kabupaten Bandung Barat, menjadi mitra dalam program ini. Terdapat permasalahan rendahnya produktivitas dan kualitas produksi minyak biji bunga matahari, proses pengeringan yang bergantung pada cuaca, kurangnya penerapan standar Good Manufacturing Practices (GMP) serta pendaftaran Sertifikasi Halal. Program ini bertujuan untuk memberdayakan mitra dengan memberikan pelatihan teknis GMP, pendampingan pendaftaran sertifikasi halal, serta perbaikan proses produksi agar sesuai dengan standar keamanan pangan dan halal. Metode yang diterapkan meliputi sosialisasi dan pelatihan teknis yang dihadiri 15 peserta, implementasi Good Manufacturing Practices, dan evaluasi berkelanjutan melalui observasi dan pengamatan. Hasil kegiatan menunjukkan peningkatan produktivitas minyak dari sebelumnya yang belum optimal menjadi 31%-34%, peningkatan pemahaman mitra terhadap aspek-aspek GMP, serta perbaikan fasilitas produksi seperti penambahan pencahayaan, pengelolaan layout pabrik, dan penerapan kebersihan rutin sesuai hasil pengamatan. Produk minyak herbal juga berhasil memperoleh sertifikasi halal. Program ini diharapkan dapat meningkatkan daya saing produk dan mendukung keberlanjutan usaha kelompok tani bunga matahari.Kata kunci: Good Manufacturing Practices, , Green Economy, Kelompok Tani Bunga Matahari, Minyak Herbal, Sertifikasi Halal
Sensory Characteristics and Nutritional Content of Dragon Fruit Peel Cookies with Stevia Substitution Adelina, Nadya Mara; Giovani, Sarah; Jameelah, Maryam; Hidayanti, Yurike Febrilian; Zahra, Syarifah Fatimah; Rosianajayanti, Rosianajayanti
Journal of Applied Food Technology Vol 12, No 1 (2025)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.25032

Abstract

Indonesia ranked 5th in the world for the highest number of diabetes sufferers in 2021 and continues to rise. One of the developments in low glycemic index food products that is safe for people with diabetes is dragon fruit peel flour cookies. The use of stevia in these products can further reduce the glycemic index. However, the use of stevia can affect the sensory characteristics of the product. This study aimed to determine the concentration of stevia that can be substituted in making dragon fruit peel cookies with mocaf flour, which potentially have a low glycemic index while still being favored by consumers. The study used five formulations of dragon fruit peel cookies, with stevia substitution of 0% (F0), 25% (F1), 50% (F2), 75% (F3), and 100% (F4). A Check-All-That-Apply (CATA), hedonic and ranking sensory tests were performed to determine consumer acceptance of the product. Nutritional composition was performed by comparing the selected formulation with the commercial product with low glycemic index claim. The data were analyzed using One-Way ANOVA (SPSS) and CATA Analysis tools (XLSTAT). The determination of CATA attributes was conducted through a Focus Group Discussion, and results showed that formula F1 was the closest to the ideal product characteristics, dominated by sweet aroma, and milky taste. The hedonic test results indicated that all parameters were quite different among the tested formulas. The ranking test results showed that sample F0 ranked first, followed by F1. The nutritional comparison showed that the only significant difference was the fiber content, which was seven times higher in the F1 cookies compared to the commercial product. Based on these results, the dragon fruit peel cookies with 25% stevia substitution are favored by the panelists and have the potential for a low glycemic index.
PENERAPAN PROSEDUR SANITASI DAN HIGIENE RUMAH POTONG HEWAN RUMINANSIA DI JAKARTA Komalasari, Ema; Jameelah, Maryam; Imam, Saepul
Jurnal Teknologi Pangan dan Kesehatan (The Journal of Food Technology and Health) Vol 4 No 2 (2022): Jurnal Teknologi Pangan dan Kesehatan (Journal Of Food Technology And Health) Nov
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/jtepakes.v4i2.1410

Abstract

ABSTRAK: Daging sapi masuk dalam bahan pangan kategori mudah rusak. Kualitas dan keamanan daging ditentukan oleh pelaksanaan penyediaan daging di rumah potong hewan (RPH), termasuk di dalamnya adalah penerapan proses sanitasi dan higienitas. Tujuan dari penelitian adalah untuk menilai rumah potong hewan kategori ruminansia di Jakarta yang di dasarkan pada pedoman yang dikeluarkan oleh Menteri Pertanian Republik Indonesia. Penelitian dilakukan menggunakan metode observasi, yaitu dengan cara survei dan pengamatan, terdiri dari 4 tahapan: (1) penyusunan kuesioner; (2) Permohonan Data RPH DKI Jakarta ke dinas terkait; (3) observasi RPH; (4) analisis data. Tahap Observasi dilakukan di satu Rumah Potong Hewan daerah Jakarta Timur. Kuesioner disusun dengan mengacu pada Peraturan Kementerian Pertanian No 11 tahun 2020. Hasil penelitian menunjukkan total jumlah temuan penyimpangan minor 11 poin dan mayor 7 poin. RPH yang dijadikan objek penelitian masuk kategori RPH Tingkat II (Baik), dengan kriteria batasan penyimpangan minor kurang dari 13 dan mayor kurang dari 10 penyimpangan. Jumlah penyimpangan paling banyak ditemukan pada aspek bangunan, fasilitas, dan peralatan. Hasil tersebut menunjukkan perlunya evaluasi bagi pihak RPH untuk meningkatkan standarisasi keamanan pangan hingga perbaikan serta pengembangan aspek bangunan, fasilitas, dan peralatan. Studi mengenai penilaian prosedur sanitasi higiene RPH dengan mengacu pada pedoman yang baru ini diharapkan dapat menjadi acuan dasar bagi penelitian lanjutan lainnya. ABSTRACT:Beef included as a perishable food. The quality and safety of beef determined by the implementation of the supply of meat in slaughterhouses (RPH), including the implementation of sanitation and hygiene processes. The aim of the study was to assess the ruminant slaughterhouse in Jakarta based on the guidelines issued by the Minister of Agriculture of the Republic of Indonesia. The research was conducted using observational methods, consisting of 4 stages: (1) composing a questionnaire; (2) finding RPH data in Jakarta Province; (3) observation; and (4) data analysis. The observation (step 3) was carried out at one slaughterhouse in East Jakarta. The questionnaire was prepared with reference to the Ministry of Agriculture Regulation No. 11 of 2020. The results showed the total number of findings for minor deviations was 11 points and major deviations were 7 points. The slaughterhouse in this research is included in the category of RPH Level II (Good), with the criteria for minor deviation limitations of less than 13 and major deviations less than 10. The most number of deviations was found in the aspects of buildings, facilities and equipment. These results indicated the need for an evaluation of the RPH to improve food safety standards especially in buildings, facilities and equipment aspects. The study on the assessment of slaughterhouse sanitation hygiene procedures by referring to the new guidelines is expected to become a basic reference for other further research.
Analisis Komparatif Kalsium, Zat Besi, dan Proksimat Bubuk Ikan Berbasis Gabus (Channa striata) dan Hasil Sampingnya Puteri, Nafisah Eka; Jameelah, Maryam; Giovani, Sarah; Ichsan, Vicky Permatasari Almira
Pro Food Vol. 10 No. 1 (2024): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v10i1.348

Abstract

Snakehead (Channa striata) is a widely fish commodity in Indonesia. This research was conducted to develop fish powder product, that was rich in energy and high-quality micronutrients. This research also aims to observe the nutritional value of fish powder derived from snakehead and its by-products, in order to fulfill nutritional value of food products. The results showed that the bone (BN) was smallest reduction in mass compared to the meat (MT), head (HD), and skin (SK) (p<0.05). The fat content of bone-based fish powder was found to be similar to that of the meat part, and even higher than other parts. The highest calcium and iron content (72108.13 mg/kg) was found in bone-derived fish powder, followed by head-based powder (58295.67 mg/kg) and skin-based powder (34782.12 mg/kg) of snakehead. The lowest iron content was observed in meat-based powder (33.44 mg/kg). However, the iron levels in fish powder made from head, skin, and bones were not significantly different, measuring 67.52 mg/kg, 87.27 mg/kg, and 68.99 mg/kg, respectively. Therefore, the result will be helpful for developing snakehead powder as commercial product.
Co-Authors Abdillah, Aziz Adilfi, Endrika Septya Assagaf, Syarifah Fatimah Zahra Auni, Khairul Chirzun, Ahmad Destirana, Shalwa Dimas Said, Abdur Rahman Ema Komalasari, Ema Giovani, Sarah Haroni, Nanang Hidayanti, Yurike Febrilian Husna, Alya Husna, Salsabila Al Ichsan, Vicky Permatasari Almira Imam, Saepul Liana, Sefira Putri Lukman Azis Mujadin, Anwar Nadya Mara Adelina Naufal, Muhammad Bintang Nunung Nurhasanah Pamungkas, Rio Putra Puteri, Nafisah Eka Putra Pamungkas, Rio Putri, Afiya Deliana Raafi, Muhammad Rosianajayanti, Rosianajayanti Said, Abdur Rahman Dimas Samijayani, Octarina Nur Sani, Ragil Perdana Shiddiqqie, Muhammad Hafidz Tiara, Analekta Zahra, Syarifah Fatimah