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All Journal QARDHUL HASAN: MEDIA PENGABDIAN KEPADA MASYARAKAT JURNAL EKSBIS AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Journal of Economics and Social Sciences Jurnal Ilmiah Pangan Halal Karimah Tauhid Jurnal Agroindustri Halal
Aji Jumiono
Universitas Djuanda
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Neuroscience Social Sciences Other

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Big Food dan Environment Obesogenik: Analisis Diabetes dan Tanggung Jawab Moral Industri Pangan dalam Perspektif Tauhid Desy Triyanti; Ratu Vernanda Nur Nazmah Qakti; Aji Jumiono
Karimah Tauhid Vol. 5 No. 6 (2026): Karimah Tauhid
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/karimahtauhid.v5i6.24176

Abstract

Peningkatan prevalensi diabetes melitus tipe 2 merupakan persoalan kesehatan masyarakat yang tidak dapat dilepaskan dari perubahan sistem pangan global. Dominasi industri pangan berskala besar (Big Food) berkontribusi terhadap terbentuknya lingkungan obesogenik melalui produksi dan distribusi pangan ultra-proses yang tinggi gula, lemak jenuh, dan natrium, namun rendah nilai gizi. Kondisi ini mendorong peningkatan obesitas, khususnya obesitas sentral, yang menjadi faktor risiko utama diabetes. Artikel ini bertujuan menganalisis keterkaitan antara peran Big Food, lingkungan obesogenik, dan meningkatnya kasus diabetes dalam perspektif tauhid. Selain itu, artikel ini mengevaluasi tanggung jawab moral industri pangan sebagai bentuk amanah yang tidak dapat dipisahkan dari fungsi manusia sebagai khalifah di bumi. Penelitian menggunakan pendekatan kualitatif melalui kajian literatur kritis terhadap sumber-sumber ilmiah bidang kesehatan masyarakat, teknologi pangan, serta etika dan filsafat Islam. Analisis dilakukan secara sintetik dengan mengintegrasikan temuan empiris dan kerangka normatif-aksiologis Islam. Hasil kajian menunjukkan bahwa diabetes tidak semata-mata merupakan konsekuensi pilihan individu, melainkan dampak sistemik dari lingkungan pangan yang tidak sehat dan tidak adil secara struktural. Praktik industri Big Food yang berorientasi pada keuntungan, pemasaran agresif, serta pengabaian prinsip halal dan thayyib mencerminkan pelanggaran terhadap konsep amanah dan nilai tauhid. Studi ini menegaskan pentingnya reformulasi produk pangan, tanggung jawab etis dalam pemasaran, serta penataan sistem pangan yang berorientasi pada kemaslahatan sebagai wujud amanah manusia sebagai khalifah di bumi.
Konsep Alam Semesta sebagai Manifestasi Ilahi dalam Halal Supply Chain Widhyastuti Prawoto; Qoriatul Arbaiyah; Aji Jumiono
Karimah Tauhid Vol. 5 No. 6 (2026): Karimah Tauhid
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/karimahtauhid.v5i6.24465

Abstract

Penelitian ini bertujuan menganalisis halal supply chain dalam perspektif kosmologi Islam dengan menempatkan alam semesta sebagai manifestasi Ilahi sebagai landasan konseptualnya. Latar belakang penelitian ini bertolak dari kecenderungan kajian halal supply chain yang masih dominan berfokus pada aspek operasional, sertifikasi, dan logistik, sehingga dimensi filosofis-normatifnya belum banyak dikaji secara mendalam. Penelitian menggunakan pendekatan kualitatif dengan desain studi kepustakaan yang bersifat konseptual-analitis. Sumber data meliputi Al-Qur’an, hadis, literatur pemikiran Islam, serta berbagai publikasi ilmiah mengenai halal supply chain, logistik halal, tata kelola syariah, dan keberlanjutan. Data dianalisis melalui analisis isi dan analisis tematik untuk mengidentifikasi keterkaitan antara prinsip tauhid, mīzān, amanah, dan khalifah dengan pengelolaan rantai pasok halal. Hasil penelitian menunjukkan bahwa halal supply chain tidak dapat dipahami semata sebagai mekanisme teknis untuk menjaga kehalalan produk, tetapi sebagai sistem etis yang menuntut integritas, keadilan, transparansi, keberlanjutan, dan kemaslahatan dari hulu hingga hilir. Penelitian ini berkontribusi dalam memperluas studi halal supply chain dari pendekatan teknis-manajerial menuju pendekatan filosofis-normatif yang lebih selaras dengan worldview Islam.
Integrasi Risk Assessment, Risk Management, dan Risk Communication dalam Regulasi Keamanan Pangan: Analisis Bibliometrik Agus Triana Wijatagati; Metrizal; Aji Jumiono
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.v5i7.25358

Abstract

Keamanan pangan global menghadapi tantangan yang semakin kompleks akibat meningkatnya risiko cemaran mikrobiologis pada produk pangan, khususnya produk hewan. Meskipun kerangka risk analysis yang terdiri atas risk assessment, risk management, dan risk communication telah diadopsi secara luas dalam regulasi internasional, implementasinya dalam sistem pengawasan pangan masih menunjukkan berbagai kendala, terutama terkait integrasi antara hasil kajian ilmiah dan pengambilan keputusan kebijakan. Penelitian ini bertujuan untuk menganalisis peran risk assessment dalam regulasi keamanan pangan serta mengidentifikasi kesenjangan integrasi antara risk assessment, risk management, dan risk communication melalui pendekatan systematic literature review (SLR) dan analisis bibliometrik. Literatur dikumpulkan menggunakan aplikasi Publish or Perish dari basis data Google Scholar dengan rentang publikasi tahun 2019–2025. Dari 200 artikel yang teridentifikasi, diperoleh 52 artikel yang memenuhi kriteria inklusi setelah proses penyaringan dan seleksi. Analisis bibliometrik dilakukan menggunakan perangkat lunak VOSviewer versi 1.6.20 untuk memetakan keterkaitan kata kunci, struktur pengetahuan, dan area penelitian yang masih terbatas. Hasil penelitian menunjukkan bahwa risk assessment menjadi tema sentral yang terhubung kuat dengan risk management dan risk communication, namun terdapat pemisahan yang jelas antara klaster metodologis dan klaster implementatif. Temuan ini mengindikasikan adanya kesenjangan antara pengembangan metode analisis risiko, khususnya Quantitative Microbiological Risk Assessment (QMRA), dengan penerapannya dalam sistem regulasi dan pengawasan pangan. Kesenjangan utama yang ditemukan meliputi lemahnya integrasi data ke dalam pengambilan keputusan, belum optimalnya penerapan pendekatan berbasis risiko dalam pengawasan pangan, serta terbatasnya mekanisme translasi hasil ilmiah ke dalam kebijakan. Kebaruan (novelty) penelitian ini terletak pada integrasi pendekatan SLR dan bibliometrik untuk memetakan hubungan antara perkembangan metodologi analisis risiko dan implementasi regulasi keamanan pangan, sehingga menghasilkan kerangka konseptual yang menjelaskan faktor-faktor penghambat penerapan sistem keamanan pangan berbasis risiko secara lebih komprehensif. Temuan ini dapat menjadi dasar pengembangan kebijakan keamanan pangan yang lebih adaptif, terintegrasi, dan berbasis bukti ilmiah.
Penerapan Logistik Halal : Studi Kasus di PT. Rajawali Nusindo Diana Mustafa; Hendra Utama; Aji Jumiono; Mardiah Mardiah
Jurnal Ilmiah Pangan Halal Vol. 7 No. 2 (2025): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v7i2.19508

Abstract

Penerapan Undang-Undang No. 33 Tahun 2014 tentang Jaminan Produk Halal (UU JPH) telah mendorong pentingnya sistem logistik halal dalam menjaga integritas kehalalan produk hingga ke tangan konsumen. Penelitian ini bertujuan untuk mengkaji implementasi Sistem Jaminan Produk Halal (SJPH) pada PT. Rajawali Nusindo sebagai penyedia jasa logistik, khususnya dalam penanganan produk pangan, farmasi, dan alat kesehatan. Penelitian dilakukan dengan pendekatan deskriptif-kualitatif melalui studi kasus, wawancara, observasi lapangan, serta kajian dokumen. Hasil penelitian menunjukkan bahwa PT. Rajawali Nusindo telah menerapkan SJPH secara menyeluruh pada titik-titik kritis logistik, mulai dari penerimaan, penyimpanan, distribusi, hingga kegiatan pencucian fasilitas. Perusahaan juga telah menerapkan sistem identifikasi dan pemisahan fisik antara produk halal dan tidak halal, menjaga kebersihan fasilitas dan alat transportasi, serta membangun sistem dokumentasi dan traceability yang memadai. Tantangan yang dihadapi antara lain keterbatasan produk farmasi bersertifikat halal, ketergantungan pada bahan baku impor, serta risiko kontaminasi silang. Untuk meningkatkan efektivitas implementasi SJPH dan daya saing sebagai penyedia jasa logistik halal, disarankan penerapan sistem manajemen logistik berbasis Internet of Things (IoT) guna memperkuat ketelusuran dan pelacakan secara waktu nyata serta meminimalkan kesalahan manusia.
Evaluasi Penerapan GMP Menggunakan Diagram Fishbone di Industri Mie Instant PT. XYZ Fahri Rizal Syahid; Aji Jumiono
Jurnal Ilmiah Pangan Halal Vol. 7 No. 2 (2025): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v7i2.19931

Abstract

Good Manufacturing Practices (GMP) are guidelines in food production processes aimed at ensuring product safety, quality, and consistency. Evaluating GMP implementation is essential to identify non-conformance factors and develop corrective strategies. This study aims to evaluate GMP implementation in an instant noodle industry, PT. XYZ, using the fishbone diagram approach. The methodology involved in-depth interviews and observations as primary data sources, complemented by documentation studies and literature reviews as secondary data. The analysis revealed five main aspects influencing GMP effectiveness: man, method, machine, material, and environment. Contributing factors include inadequate training, weak monitoring systems, unhygienic machine design, non-standard raw materials, and suboptimal zoning and ventilation systems. The fishbone diagram effectively categorized root causes and served as a basis for designing corrective actions. Optimal GMP implementation is crucial for ensuring food safety, enhancing production efficiency, and maintaining the reputation of food industries in a competitive market.
Evaluasi Profil Sensori Permen Chocolate Fudge dengan Penggunaan Susu Nabati Metode RATA (Rate-All-That-Apply): The Evaluation of Sensory Profile of Chocolate Fudge Candy Using the Vegetable Milk Method (Rate-All-That-Apply) Pramadita Amila Shaliha; Sri Rejeki Retna Pertiwi; Aji Jumiono
Jurnal Ilmiah Pangan Halal Vol. 7 No. 3 (2025): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v7i3.21618

Abstract

Plant-based chocolate fudge has become a popular food innovation, especially among consumers with lactose intolerance and those following vegetarian or vegan diets. Plant-based milks such as almond, soy, and oat not only serve as alternatives to dairy milk but are also known for their health benefits, including unsaturated fats and bioactive compounds that support heart health. This study aimed to investigate the sensory characteristics of chocolate fudge formulated with three types of plant-based milk using the Rate-All-That-Apply (RATA) method. The evaluation was conducted through Focus Group Discussion (FGD) and consumer testing involving 60 panelists. The assessed attributes included color, aroma, texture, taste, and overall flavor. Statistical analysis using Kruskal-Wallis and Duun’s Test identified five significantly different attributes: dark brown color, glossy appearance, fudgy and fatty textures, and milky flavor. Principal Component Analysis (PCA) and Preference Mapping revealed that each type of plant-based milk contributed unique sensory profiles. Fudge made with oat milk exhibited a darker color and a more fudgy and fatty texture, while almond milk produced a stronger chocolate aroma and creamier flavor that were more preferred. Fudge made with almond and soy milk received higher consumer preference scores than oat-based fudge. These findings demonstrate that the choice of plant-based milk significantly affects the sensory profile and consumer preferences, supporting the development of healthier chocolate products.
Simulasi In Silico Integrasi EGF ke Lactobacillus rhamnosus GG melalui CRISPR-Cas9 Sebagai Probiotik Terapeutik Ulkus Kronis: In Silico Simulation of EGF Integration Into Lactobacillus rhamnosus GG Via CRISPR-Cas9 For Therapeutic Probiotics For Chronic Ulcers Arini Rizakiya; Alifah Rahma Mutiasari; Medina Fiamanella; Mutimmah Mutimmah; Afryansyah Afryansyah; Aji Jumiono; Erna Puspasari
Jurnal Ilmiah Pangan Halal Vol. 8 No. 1 (2026): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v8i1.23840

Abstract

Chronic wounds are a health problem characterized by failure to heal within four weeks and the potential for physical and psychological complications. One important factor in wound healing is the availability of Epidermal Growth Factors (EGF), which is often disrupted in chronic wounds. This study aims to investigate in silico the mechanism of CRISPR-Cas9-based genetic engineering of Lactobacillus rhamnosus GG bacteria as a therapeutic probiotic that produces EGF for the healing of chronic ulcer. The research method used a bioinformatics approach that included genetic homology analysis, guide RNA design, recombinant plasmid construction, mRNA secondary structure prediction, protein physicochemical property analysis, and EGF protein tertiary structure modeling. The result showed that the EGF gene has no significant similarity with the Lactobacillus rhamnosus GG genome, the designed gRNA had good specificity and cutting efficiency, and the gene construction was potentially stable and expressed. The stimulated EGF protein showed good three-dimensional structure quality with exposed active residues. Overall, this study shows that the in silico approach has the potential to become the basis for the development of CRISPR-Cas9-based engineered probiotics as an alternative therapy for chronic wound healing.
Model Integrasi SJPH-CPPOB untuk UMK: Studi Kasus Produsen Yoghurt di Bogor: Integration Model SJPH–CPPOB for Micro and Small Enterprises (MSEs): a Case Study of a Yogurt Manufacturer in Bogor Aji Jumiono; Aang Ahyarudin; Mir’atu Saa’diah Septiani; Mardiah Mardiah
Jurnal Ilmiah Pangan Halal Vol. 8 No. 1 (2026): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v8i1.24266

Abstract

This study aims to analyze the implementation and integration of the Halal Product Assurance System (Sistem Jaminan Produk Halal, SJPH) and Good Manufacturing Practices for Processed Foods (Cara Produksi Pangan Olahan yang Baik, CPPOB) among micro and small enterprises (MSEs), using PT XMJ—a yogurt producer in Bogor City—as a case study. The evaluation was conducted using five SJPH criteria stipulated in Kepkaban No. 20 of 2023 and the technical CPPOB standards issued by the Indonesian National Agency of Drug and Food Control (BPOM). The findings indicate that the adoption of both systems remains partial and has not been systematically documented. Convergence between SJPH and CPPOB is evident in sanitation, personnel hygiene, process control, and documentation. An integration model was therefore developed using an input–process–output framework, adjusted to the operational capacity of MSEs. The model is expected to streamline the implementation of both systems while ensuring halal compliance and product safety. Integrating SJPH and CPPOB offers opportunities for operational efficiency, improved product quality, and enhanced readiness for halal certification and processed food licensing. This study recommends strengthening management commitment, enhancing human resource training, and developing integrated procedures and documentation as strategic steps toward implementing a halal- and safety-assured quality system in the MSE sector.
Profiling Senyawa Volatil Daging Sapi dengan Berbagai Pengolahan Menggunakan Metode Headspace-GC/MS: The Profiling of Volatile Compounds in Beef with Various Processing Methods Using the Headspace GC/MS Lia Amalia; Riyani; Sri Widowati; Aji Jumiono; Mardiah Mardiah
Jurnal Ilmiah Pangan Halal Vol. 8 No. 1 (2026): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v8i1.24303

Abstract

Volatile compound profiling is important for understanding the aroma characteristics of beef and supporting the authentication of meat-based products. This study aimed to examine the volatile profile of beef (Bos taurus) processed by boiling, frying, and roasting using the Headspace Gas Chromatography–Mass Spectrometry (HS-GC/MS) method. Round beef samples from five cattle were subjected to the three heat treatments and analyzed based on retention time and peak area to determine the types and relative abundances of volatile compounds. The results showed that boiled beef produced 91 volatile compounds, while fried and roasted beef generated 58 and 56 compounds, respectively. The identified compounds included aldehydes, ketones, carboxylic acids, alcohols, esters, aromatic hydrocarbons, sulfur compounds, alkanes, terpenoids, amides, and amines. Boiling was mainly characterized by compounds derived from mild lipid oxidation, frying by more intensive Maillard reactions, and roasting by advanced Maillard reactions and Strecker degradation. These findings indicate that processing methods influence the volatile composition and aroma characteristics of beef. The HS-GC/MS approach provides valuable information for food authentication.
Volatilomik Daging Babi dengan Berbagai Metode Pengolahan Berdasarkan SPME-GC-MS: Volatilomics Of Pork With Various Processing Methods Based On SPME-GC-MS Lia Amalia; Irdawati Baswir; Intan Kusumaningrum; Aji Jumiono; Mardiah Mardiah; Erna Puspasari
Jurnal Ilmiah Pangan Halal Vol. 8 No. 1 (2026): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v8i1.24312

Abstract

Meat adulteration is a significant issue in the food supply chain due to its relevance to halal compliance. Pork is often used as a substitute for beef because of its similar physical characteristics and lower price, while visual identification becomes increasingly difficult after processing. This study aimed to analyze the volatile compound profile of pork processed by boiling, frying, and roasting using the Solid Phase Microextraction–Gas Chromatography–Mass Spectrometry (SPME–GC-MS) technique. Each processing treatment was conducted with five replications. The results showed that boiled and fried pork each contained 169 volatile compounds, while roasted pork contained 176 volatile compounds. The dominant compounds mainly belonged to the aldehyde group, including hexanal, nonanal, octanal, and heptanal, as well as long-chain aldehydes such as pentadecanal and heptadecanal, which are associated with lipid oxidation during processing. In addition, alcohols such as 1-hexanol and 1-octen-3-ol, as well as heterocyclic compounds such as 2-pentylfuran and 2-pentylthiophene, also contributed to the resulting volatile profile. These findings indicate that the volatile profile obtained through a volatilomic approach has the potential to serve as a basis for the identification and authentication of pork in processed food products.
Co-Authors Aang Ahyarudin Adhelya Rahmadhani Suryadi Afryansyah Afryansyah Agus Triana Wijatagati Akhlul Putra Pratama Alifah Rahma Mutiasari Alsya Nursafa Andita Nurintania Anisyah Arivianti Annida Rihhadatul Aisya Anya Arwa Faiha Arief Rahman Hakim Arini Rizakiya Aulia Nur Rahma Azzahra Kheiysa Raihana Baswir, Irdawati Calya Fahira Chandra Desi Agustina Safitri Desti Isna Danias Desti Novia Salsabilla Desy Triyanti Detya Zalfa Dhiva Dwi Handayani Dian Rizkina Diana Mustafa Diana Mustafa Difa Nur Asyah Dinar Siti Maulida Dwi Haryanto Eliska, Arshyla Erna Puspasari Erna Puspasari Eva Fahri Rizal Syahid Fauzanna Ababil Fauziah Aqmalia Febriyanti, Siti Hendra Utama Intan Kusumaningrum Intan Kusumaningrum Irdawati Baswir Irmawati Irmawati Janitra Yasmine Habibi Julia Kusumaningrum Kusumaningrum, Julia Latifah Hanum LIA AMALIA Lia Amalia Lia Amalia Lia Amalia Lia Amalia Lia Amalia Lidiyani, Nurfitri Lintang Ayu Mielza Azwharid Maesaroh, Mia Mardiah Mardiah Mardiah Mardiah Medina Fiamanella Metrizal Mia Maesaroh Miftah Matlaul Badroen Mikail Rizki Mila Azkia Miranda Laela Khoerurrohmah Mir’atu Saa’diah Septiani Muhamad Husain Maruapey Muhammad Ajriya Fadhullah Muhammad Idris Muhammad Ihqbal Hidayatullah Muhammad Rifqi Muhammad Rizky Fauzi Mulya, Sahnur Mutimmah Mutimmah Nida Idzni Noli Novidahlia Noviyanti Sutisna Nurlaila Agustina Pertiwi, Sri Rejeki Retna Pramadita Amila Shaliha Putri Nur Sabila Qoriatul Arbaiyah Ramadhan, Etwin Ramadhan, Muhamad Fauzi Rasya Monika Br Perangin Angin Ratu Destri Fitria Ratu Vernanda Nur Nazmah Qakti Rian Rizki Widiarto Rima Yanti Riyani Rizela Azzahra Rizka Rahmania Rizki Putra Sahnur Mulya Salman Septira Salsabila Adawiyah Putri Andini Salva Tiara Saphira Aulia Effendi Septa Sopiatun Sheva Fadillahi Putra Siti Anisa Siti Nurjanah Siti Zainabul Jannah Sri Widowati Sri Widowati Sri Widowati Sulthan Fadhil Farihin Suri Handayani Syaharani Fauzia Syahrir Akil Syahrir Akil Syifa Dwi Spirulina Syifa Fauziyah Febriyani Syifa Nur Aulia Tasya Aprilliani Weni Sumirat Widhyastuti Prawoto Widjayanti, Widjayanti Wilna Iznilillah Yussi Ramadhanti