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All Journal Jurnal AGROTEKNOLOGI Jurnal Ilmu Perpustakaan JATI UNIK : Jurnal Ilmiah Teknik dan Manajemen Industri JURNAL GOVERNANSI JURNAL PERTANIAN QARDHUL HASAN: MEDIA PENGABDIAN KEPADA MASYARAKAT JURNAL EKSBIS Indonesian Journal of Applied Research (IJAR) JURNAL AGROINDUSTRI HALAL Jurnal Ilmiah Pangan Halal Karimah Tauhid
Aji Jumiono
Universitas Djuanda
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Journal : Jurnal Ilmiah Pangan Halal

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PROSES PEMBUATAN TEMPE TRADISIONAL Alvina, Adini; Hamdani, Dany Hamdani; Jumiono, Aji
Jurnal Ilmiah Pangan Halal Vol. 1 No. 1 (2019): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v1i1.2004

Abstract

Tempe is a food that is already familiar to the people of Indonesia. These foods are rich in nutritional value, especially protein. The production of tempeh in Indonesia is mostly still done in the traditional way. This is because the Tempe businessmen come from the Home Industry circles who still use non-standard equipment and production processes. The purpose of this study is to compare the way traditional and modern tempeh are produced. This tempe is made from soybeans, using hot water for soaking and cold water for washing, tapioca flour and tempe yeast (Rhizopus oligosporus) added to the fermantation process, wrapping (banana leaves or plastic). Washing and boiling soybeans using pan and langseng. This research shows that the government has provided a policy regarding the production of tempeh contained in SNI 3144: 2009, making it easier for national tempe producers to make tempe with national standards.Keywords: Creative Design, Food Safety, Halal Critical Points.
TEPUNG MOCAF (MODIFIED CASSAVA FLOUR) UNTUK KETAHANAN PANGAN INDONESIA Hadistio, Alfin; Jumiono, Aji; Fitri, Silvia
Jurnal Ilmiah Pangan Halal Vol. 1 No. 1 (2019): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v1i1.2005

Abstract

Nilai impor tepung terigu sebagai komoditi pangan sumber karbohidrat terus meningkat dari tahun ke tahun. Sebagai negara agraris Indonesia kaya akan sumber pangan tinggi karbohidrat. Salah satu komoditi pangan sumber karbohidrat yang melimpah di Indonesia adalah ubi kayu. Berdasarkan data BPS produksi ubi kayu Indonesia tahun 2014 mencapai 24,56 juta ton. Produk ubi kayu yang sangat besar ini berpotensi untuk dikembangkan menjadi komoditas industri pangan berbasis karbohidrat. Upaya pendayagunaan ubi kayu sebagai penyangga ketahanan pangan, diantaranya adalah melalui pengembanga teknologi pembuatan tepung ubi kayu agar produk yang dihasilkan lebih disukai konsumen dan sifat fisikokimianya meningkat sehingga cocok sebagai pengganti tepung terigu pada pengolahan produk pangan, seperti cookies, roti, dan mie. Upaya lain yang dapat dilakukan adalah dengan mengembangkan produk turunan tepung ubi kayu, yaitu tepung mocaf (Modified Cassava Fluor).Keywords: tepung mocaf, cassava, ketahanan pangan.
Studi Penerapan Cara Produksi Pangan Yang Baik (CPPB) dan Umur Simpan Mi Glosor Di Kota Bogor Soeka, Yati; Jumiono, Aji
Jurnal Ilmiah Pangan Halal Vol. 1 No. 1 (2019): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v1i1.2006

Abstract

One of the fast food sold by  small and medium businesses is noodles. Noodles are preferred by consumers because they are cheap, affordable for all levels of society, can be processed  into a variety of cuisines, and can be served quickly. One of the most common culinary noodles consumed by the people of Bogor city and its surroundings is the glutinous noodles which are widely served with various variations. However, in buying, sometimes people do not know whether the glossy noodles they consume are suitable foods to consume. This research aims to know  the making of glossy noodles by the glossy noodles maker in Bogor city, based on good food production  methods so that we can  know the shelf life of glossy noodles in the laboratory by analyzing the total plate count and organoleptic test  with packaging technique of HDPE plastic bags stored  for 5 days, heat-resistant HDPE plastic sealed stored for 10 days and heat-resistant HDPE plastic which was vacuum stored for 15 days with no dyeing and with immersion treatments in water of 100 oC for 1 minute. Data on good food production methods is obtained by means of surveys that reveal  case studies of a problem with a qualitative approach. The results of research showed that the results of observation of small and medium business in CV Taruna  have four major activities, namely procurement of materials, production process, packaging, and marketing or delivering. Small and medium businesses of  CV Taruna have 37 process flows. The conditions of implementing good food production methods  are currently at level 4. The number of serious  nonconformities of 3 elements and critical  mismatches of 2 elements. The results of the analysis of the total plate numbers with packaging technique of HDPE plastic bags stored  for 5 days, heat-resistant HDPE plastic sealed stored for 10 days and heat-resistant HDPE plastic which was vacuum stored for 15 days with no dyeing treatment and with immersion in water of 100 oC for 1 minute meet SNI requirements < 1x10-6 at room temperature for 72 hours. The results of organoleptic test with packaging technique of HDPE plastic bags stored  for 5 days, heat-resistant HDPE plastic sealed stored for 10 days and heat-resistant HDPE plastic which was vacuum stored for 15 days with no dyeing treatment and with immersion in water of 100 oC for 1 minute for color, aroma, texture, and appearance on the score from dislike to very  like. Keywords: small and medium enterprises, gloss noodles, shelf life, total plate count, organoleptic test.
STRATEGI DISTRIBUSI DAN PROMOSI MI GLOSOR SEBAGAI MAKANAN KHAS KOTA BOGOR Jumiono, Aji; Harun, Asep; Dihansih, Elis
Jurnal Ilmiah Pangan Halal Vol. 1 No. 2 (2019): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v1i2.3096

Abstract

Distribution and promotion strategy is a very important thing that must be done by a company to face competition in order to continue to grow and earn profits according to company targets. Through this research, a study of distribution strategies and promotion of glossy noodles as a typical food of Bogor City using the A'WOT method, an analytical method that combines the Analytical Hierarchy Process (AHP) method and the SWOT (Strength-Weakness-Opportunity-Threatness Analysis) method. The results showed: 1) The position of distribution strategy and promotion of the development of mi glosor in the city of Bogor in the internal-external quadrant matrix in quadrant IV, which requires caution, 2) The estimation results of internal factors and external factors indicate the marketing position is in quadrant III with the strategy conservative, 3) The results of AHP analysis found that opportunity factors are the main factor in the development of distribution, 4) Priority of distribution strategies and promotion of mi glossos in Bogor City are: a) Utilizing information technology advancements to increase promotion in the middle class, b) Utilizing market share by increasing production capacity, c) Utilizing market share to increase regular customers with high quality noodles and raw materials, d) making glossy noodles as a typical Bogor product, e) Increasing the shelf life of glossy noodles and packaging quality in order to compete in the market, f ) Increase capital, production technology, production capacity and promotion through government support and assistance, g) Increase cooperation with customers and i) maintain the quality of the noodles in order to compete. Keywords: Distribution and Promotion Strategy, Gloss Glossary, A’WOT, Bogor City
KRITERIA SERTIFIKASI HALAL BARANG GUNAAN DI INDONESIA Jumiono, Aji; Siti Irma Rahmawati
Jurnal Ilmiah Pangan Halal Vol. 2 No. 1 (2020): JURNAL ILMIAH PANGAN HALAL
Publisher : Universitas Djuanda

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Abstract

Halal certification for utility goods is part of the mandatory provisions for halal certified products as contained in Law Number 33 of 2014 concerning Halal Assurance Product and its derivative regulations, namely in Government Regulation number 31 of 2019 and Regulation of the Minister of Religion Number 26 of 2019. The requirements used in the halal certification of used goods refers to the provisions of the halal certification criteria from the Indonesian Ulema Council and the LPPOM MUI as stipulated in the Decree of the Minister of Religion Number 982 of 2019 and the Decree of the Head of BPJPH Number 117 of 2019. The criteria used in the halal certification of used goods require compliance The Halal Assurance System according to the HAS 23000 standard which must guarantee that halal-certified products can maintain their halal consistency during the validity period of the halal certificate.
IDENTIFIKASI TITIK KRITIS KEHALALAN GELATIN Sri Endang; Aji Jumiono; Syahrir Akil
Jurnal Ilmiah Pangan Halal Vol. 2 No. 1 (2020): JURNAL ILMIAH PANGAN HALAL
Publisher : Universitas Djuanda

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Abstract

Gelatin is a substance obtained from partial hydrolysis of collagen from skin, white connective tissue and animal bones. The halal status of gelatin is certainly determined by the type of gelatin source, if it is made of halal animal skin or bones such as cow, buffalo, goat, sheep, then the halal status of gelatin is influenced by the method of slaughtering the animal. If the slaughter is in accordance with the provisions of Islamic law, the source of the skin and bones used is halal. However, if it comes from skin or bones or mixed with pork, then the status is haram. If the source of the ingredients for making gelatin uses skin, fins and fish bones, this gelatin source is a halal material. To show the halal status of gelatin, a document in the form of a halal certificate is required. Gelatin, which in the numbering of food additives has the code E441, can be used for various purposes in processed food products such as hydrocolloids, capsule-making materials, fruit juice concentrating and purification, materials for making Marsmallow products and others. Gelatin can also be used as a filler, coating to coat the outside of a product that is unstable, resulting in peptone being used as a medium for growing microorganisms, and can also be used as an auxiliary material for the manufacture of ion-exchange resins. Another byproduct of the gelatin industry from bone is di-tricalsium phosphate.
PENJAMINAN MUTU DAN KEHALALAN PRODUK OLAHAN SUSU Octaviannus Amen; Aji Jumiono; Mohamad Ali Fulazzaky
Jurnal Ilmiah Pangan Halal Vol. 2 No. 1 (2020): JURNAL ILMIAH PANGAN HALAL
Publisher : Universitas Djuanda

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Abstract

Quality assurance and halalness of processed milk products must be started from the process of producing cow's milk on farms to the distribution process and its direct use by consumers or for industrial use. In the process of processing milk that is processed into various processed milk products in the form of cheese, yoghurt, ice cream, and butter, it has a critical point of halalness. The source of additional materials used during the product processing process is the main critical point for its halalness. The use of additives such as sugar as a sweetener, microbial starter culture for the fermentation process, coloring, flavor, and fatty acids as emulsifiers are examples of critical points for materials that the sources can from non-halal animal materials or halal animals that are not slaughtered according to Islamic law.
FAKTOR-FAKTOR PASCA PANEN YANG MEMENGARUHI MUTU KAKAO Endang, Sri; Jumiono, Aji
Jurnal Ilmiah Pangan Halal Vol. 2 No. 2 (2020): JURNAL ILMIAH PANGAN HALAL
Publisher : Universitas Djuanda

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Abstract

The cocoa industry has enormous potential to be used as a driver for economic growth and distribution of income from farmers and the government. The post-harvest process of cocoa pods greatly affects the final quality of the cocoa beans produced. The post-harvest stages of cocoa pods include fruit splitting and sorting, fermentation of cocoa, soaking and washing, drying and tempering, as well as the warehousing process. Post-harvest processing of cocoa plants to improve the quality of the cocoa harvest owned by farmers. Fermented beans will improve the taste and quality of the cocoa beans, when the cocoa beans are processed it will produce good cocoa. Cocoa beans that go through a good post-harvest processing process will be stored longer without reducing their quality and can meet the quality standards of cocoa beans according to SNI 2323: 2008 which has been implemented since 2011. Keywords: Cocoa beans, Quality, Post-harvest process
PENDAMPINGAN PENYUSUNAN MANUAL SISTEM JAMINAN PRODUK HALAL DAN DIGITAL MARKETING DI MASA PANDEMI COVID-19 Tiara amanda Lestari; Jumiono, Aji
Jurnal Ilmiah Pangan Halal Vol. 3 No. 1 (2021): JURNAL ILMIAH PANGAN HALAL
Publisher : Universitas Djuanda

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Abstract

Pandemic of Covid-19 has had a several impact on the sector of Mikro Unit Business, especially food and beverage. Social restrictions encourage the acceleration of the digital marketing economy to increase sales. The ownership of business licenses such as halal certificate has also been proven to increase consumer preferences to buy and increase profits in the long term, especially during pancemic covid 19. The Micro Unit Business that be targeted to be accompanie by the preparation of manual SJPH and digital marketing is UMK KRIPIKA Caringin Bogor which production cassava chips with original flavor, balado, barbeque and sweat corn as well as processed mustofa potatoes. This internship is carried out for 6 weeks. Prosedure steps for this internship begin with training on the Halal Product Assurance System and Digital Marketing assistance using Canva and Shopee aplications. The end result of this activity is UMK KRIPIKA has compiled manual SJPH that can be used as a requirement for registering halal certification, has the ability to design advertisments using Canva and is able to manage store on marketplace such as Shopee application
PROSES PENGOLAHAN SUSU ULTRA HIGH TEMPERATURE (UHT) BESERTA KEMASAN YANG BERPENGARUH TERHADAP MASA SIMPAN Iko Anggara, Putra; Jumiono, Aji
Jurnal Ilmiah Pangan Halal Vol. 3 No. 1 (2021): JURNAL ILMIAH PANGAN HALAL
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v3i1.8729

Abstract

Milk is in great demand by the public, pure milk comes from livestock such as cows and goats. People prefer to consume whole milk rather than powdered milk because it is practical to consume. Milk itself cannot be separated from everyday life because of its many benefits. Dairy products, such as powdered milk for babies, UHT liquid milk, etc., are a great opportunity for the advancement of today's business sector. The nutritional content of milk is very high, such as phosphorus, calcium, vitamin A, vitamin B and riboflavin. Fresh milk also still contains some bacteria such as Lactobacillus, streptococcus, leuconostoc and pediocossus. So we need an appropriate handling process where milk can be consumed safely and still get the benefits contained in the milk. The technique of preserving foodstuffs that cannot withstand high temperatures is pasteurization. Various pasteurization methods such as HTST/High Temperature Short Time, LTLT/Low Temperature Long Time, UHT/Ultra High Temperature aim to maintain milk quality and extend shelf life. The provisions governing the quality requirements of UHT milk are contained in SNI 3950:2014.
Co-Authors Akil, Syahril Alvina, Adini Arief Rahman Hakim Barqin, Gesa Aldin Baswir, Irdawati Bilqisthy , Salmiah Rahayu Dwi Haryanto Elis Dihansih Eliska, Arshyla Erna Puspasari Fanani, Muhammad Zainal Febriyanti, Siti fitri, silvia Fitri, Zusi Eka Hadistio, Alfin Hamdani, Dany Hamdani Harun, Asep Helmi Haris Iko Anggara, Putra Intan Kusumaningrum Irmawati Irmawati Kusumaningrum, Julia Lestari, Roswita Puji Lia Amalia LIA AMALIA Lidiyani, Nurfitri Maesaroh, Mia Mardiah Mardiah Mardiah Mardiah Mohamad Ali Fulazzaky Mohamad Ali Fulazzaky Monita, Gita Muhammad Rifqi Mulya, Sahnur Mustafa, Diana Noli Novidahlia Nuh, Gifar Muhammad Octaviannus Amen Rahmawati, Siti Irma Ramadhan, Etwin Ramadhan, Muhamad Fauzi Ratih Anggraeni Rochmana, Iwan Rosmawaty AN Sembiring, Bagem Sofianna Br Soeka, Yati Sri Endang Sri Endang Sri Widowati Suarny, Lany Syahid, Fahri Rizal Syahrir Akil Tiara Amanda Lestari Tini Sabrina Pratamaningtyas Tirtawati, Desi Utama, Hendra Wicaksono, Yoedi Widjayanti, Widjayanti Wilna Iznilillah Zhafarinnadia, Moura