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All Journal Jurnal Ilmu Perpustakaan QARDHUL HASAN: MEDIA PENGABDIAN KEPADA MASYARAKAT JURNAL EKSBIS AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) JURNAL AGROINDUSTRI HALAL Jurnal Ilmiah Pangan Halal Karimah Tauhid
Aji Jumiono
Universitas Djuanda
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Neuroscience Social Sciences Other

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Journal : JURNAL AGROINDUSTRI HALAL

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Formulasi Bumbu Kari Instan Khas Indonesia Berbentuk Blok dengan Perbedaan Komposisi Tepung Pati Termodifikasi dan Tepung Terigu Kusumaningrum, Julia; Mardiah, Mardiah; Jumiono, Aji; Amalia, Lia
JURNAL AGROINDUSTRI HALAL Vol. 10 No. 3 (2024): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v10i3.15708

Abstract

Curry is a typical Indonesian dish that requires a long process to make. Therefore, innovation in making curry in block form is needed, as has been done for Japanese curry blocks. This research aims to obtain the best curry block formulation based on sensory quality tests, hedonic tests, and chemical analysis. The research was carried out by formulating 5 formulas through trial and error (BK001, BK002, BK003, BK004, and BK005). The research treatment was the difference in ratio between modified starch and wheat flour, namely BK005A, BK005B, and BK005C. Data analysis used ANOVA and continued with Duncan at the 5% level. The trial and error stage research results showed that the best formulation was code BK 005. From the results of hedonic and sensory quality tests, BK 005 was preferred compared to curry seasoning on the market. The results of further research showed that the research treatment had a significant effect on the results of the texture and block compactness tests as well as the hedonic test results as overall. BK 005B block curry seasoning is the best treatment based on the results of texture tests, sensory quality tests, cohesiveness parameters, and overall taste. The results of the curry seasoning analysis for block BK 005B were water content 2.17%, water activity (Aw) 0.49, viscosity 0.3 dPas/s3, hardness 981.0 gr/mm2, and pH 6.00.
Senyawa Volatil Daging Celeng (Sus scrofa vittatus) dengan Berbagai Pengolahan Menggunakan Metode SPME-GC/MS Amalia, Lia; Novidahlia, Noli; Kusumaningrum, Intan; Mulya, Sahnur; Mardiah; Jumiono, Aji; Eliska, Arshyla; Ramadhan, Muhamad Fauzi; Lidiyani, Nurfitri
JURNAL AGROINDUSTRI HALAL Vol. 11 No. 1 (2025): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v11i1.18382

Abstract

Food adulteration involving the mixing of non-halal meat into halal products is a sensitive issue in Indonesia. Wild boar meat (Sus scrofa vittatus) is often found to be used in such practices, making it essential to identify its volatile compound profile. This study aims to identify volatile compounds in wild boar meat processed through boiling, frying, and roasting, using Solid-Phase Microextraction (SPME) combined with Gas Chromatography-Mass Spectrometry (GC-MS). The research was conducted qualitatively with three treatments and five replications for each cooking method. The analysis showed that boiled wild boar meat contained 156 volatile compounds, fried meat 142 compounds, and roasted meat 163 compounds, with total intensities of 779, 691, and 819, respectively. Principal Component Analysis (PCA) yielded an R²X value of 0.842 and a cumulative Q² of 0.747, indicating clear separation between samples. The main contributing volatile compounds were 2-Octenal (E)-, Longifolene, and Cyclopropyl carbinol.
Co-Authors Agustina, Nurlaila Aisya, Annida Rihhadatul Angin, Rasya Monika Br Perangin Aprilliani, Tasya Arief Rahman Hakim Arivianti, Anisyah Azkia, Mila Badroen, Miftah Matlaul Baswir, Irdawati Danias , Desti Isna Dwi Haryanto Eliska, Arshyla Erna Puspasari Febriyanti, Siti Fitria, Ratu Destri Habibi, Janitra Yasmine Handayani, Dhiva Dwi Intan Kusumaningrum Irmawati Irmawati Kusumaningrum, Julia Lia Amalia LIA AMALIA Lidiyani, Nurfitri Maesaroh, Mia Mardiah Mardiah Maulida, Dinar Siti Muhammad Rifqi Mulya, Sahnur Noli Novidahlia Nursafa, Alsya Putra, Rizki Putra, Sheva Fadillahi Rahmania, Rizka Ramadhan, Etwin Ramadhan, Muhamad Fauzi Rizkina, Dian Sabila, Putri Nur Safitri, Desi Agustina Septira, Salman Spirulina, Syifa Dwi Sri Widowati Suarny, Lany Sumirat, Weni Suryadi, Adhelya Rahmadhani Syahid, Fahri Rizal Syahrir Akil Widjayanti, Widjayanti Wilna Iznilillah Yanti, Rima Zalfa, Detya