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Aji Jumiono
Universitas Djuanda
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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.
Sertifikasi Halal Produk Olahan Pangan Fitri, Zusi Eka; Jumiono, Aji
Jurnal Ilmiah Pangan Halal Vol. 3 No. 2 (2021): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v3i2.9676

Abstract

Asal dari semua ilmu pengetahuan disebut dengan falsafah sains. Halal memiliki arti diperbolehkan. Dari ilmu pangan halal ini dapat menjadi alat dalam memahami sertifikasi halal dalam industri pangan. Karena Indonesia adalah negara dengan penduduk mayoritas penduduk dengan agama islam, maka sertifikasi halal pada setiap produk pangan sangat penting. Hal ini menyebabkan penulis membahas pemahaman tentang sertifikasi halal dalam industri pangan. Metode yang digunakan pada penelitian ini adalah metode literatur (literature review) adalah metode yang menggunakan studi pustaka atau berbagai literatur sebagai sumber informasi yang telah dilakukan sebelumnya. Metode analisis data pada penelitian ini menggunakan metode deskriptif. Hal ini dilakukan agar penyusunan data yang sudah didapatkan kemudian dipaparkan dan dianalisis sehingga bisa menginformasi bagi pemecahan masalah yang dihadapi. Sertifikasi halal adalah pengakuan kehalalan suatu produk yang dikeluarkan oleh BPJPH berdasarkan fatwa tertulis yang dikeluarkan oleh Majelis Ulama Indonesia. Pihak yang terlibat dalam proses sertifikasi halal adalah Badan Penyelenggara Jaminan Produk Halal, Lembaga Pemeriksa Halal (LPH).
Telur Omega-3: Proses Pembuatan, Pengamatan Kualitas, Foodborne Disease dan Manfaat Bagi Kesehatan Lestari, Roswita Puji; Haris, Helmi; Fanani, Muhammad Zainal; Jumiono, Aji
Jurnal Ilmiah Pangan Halal Vol. 3 No. 2 (2021): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v3i2.9707

Abstract

Telur menjadi salah satu sumber protein hewani yang cukup murah dan mudah diperoleh sehingga sering dikonsumsi sebagai lauk pauk oleh banyak orang. Telur Omega-3 merupakan produk inovasi dari telur. Dimana ayam petelur diberikan pakan khusus untuk meningkatkan kandungan omega-3 pada telur ayam. Dengan tujuan peningkatan nilai gizi pada telur. Berdasarkan latar belakang tersebut penulisan ini bertujuan untuk mereview penelitian terdahulu mengenai proses pembuatan telur omega-3, membahas mengenai cara untuk menentukan kualitas telur omega-3 dibandingan dengan telur ayam biasa, kontaminasi yang mungkin akan terjadi, dan manfaat dari mengkonsumsi telur omega-3 bagi kesehatan. Metode penelitian yang digunakan dalam penelitian ini adalah metode kuantitatif menggunakan data primer dengan mereview jurnal, buku, dan sumber lainnya yang berkaitan dengan pembuatan telur omega-3. Manfaat dari mengkonsumsi telur omega-3 dari hasil review adalah mengurangi peradangan pada retina dan saraf optik, meningkatkan sensitivitas insulin, sangat baik bagi kesehatan tubuh terutama untuk perkembangan otak balita dan pencegahan penyakit degeneratif pada manula. Dengan segala manfaat tersebut telur omega-3 dapat menjadi sumber protein hewani yang murah dan kaya akan manfaat.
Potensi Pengembangan Produk Susu Bebas Laktosa Bagi Penderita Lactose Intolerance Wicaksono, Yoedi; Fanani, Muhammad Zainal; Jumiono, Aji
Jurnal Ilmiah Pangan Halal Vol. 4 No. 1 (2022): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v4i1.9826

Abstract

Intoleransi laktosa adalah kondisi yang dialami oleh seseorang yang tidak dapat mencerna atau menyerap laktosa, kondisi ini dikenal sebagai patofisiologi resistensi laktose atau kerusakan lapisan sel epitel saluran pencernaan. Penelitian telah menunjukkan bahwa pasien penderita LI yang mengikuti diet ketat bebas laktosa sering menderita berbagai kekurangan nutrisi yang dapat menimbulkan berbagai kerugian kesehatan, seperti disfungsi kekebalan tubuh, kesehatan usus besar, dan lain sebagainya. Berbagai upaya telah dilakukan untuk pengembangan produk makanan bebas laktosa yang diperkaya nutrisi. Salah satunya adalah susu bebas laktosa yang membantu orang yang tidak dapat mencerna laktosa dan memungkinkan mereka untuk menikmati rasa susu tanpa gejala pencernaan yang tidak nyaman akibat mengonsumsi laktosa. Tetapi di sisi lain penjualan susu bebas laktosa terus meningkat. Bahkan pasar susu bebas laktosa adalah segmen dengan pertumbuhan tercepat di industri susu. Produk susu bebas laktosa diperkirakan akan mencapai omset €9 miliar pada tahun 2022 dan terus melampaui produk susu secara keseluruhan (7,3% vs. 2,3%). Meskipun demikian hanya sedikit penelitian yang dipublikasikan tentang susu bebas laktosa, bahkan lebih sedikit lagi mengenai preferensi konsumen dan kebiasaan pembeliannya. Penting untuk memahami keinginan dan persepsi konsumen di sekitarnya untuk mendukung industri susu dalam menyediakan produk susu bebas laktosa yang dibutuhkan konsumen.
Co-Authors Akil, Syahril Alvina, Adini Arief Rahman Hakim Baswir, Irdawati Bilqisthy , Salmiah Rahayu Dwi Haryanto Elis Dihansih Eliska, Arshyla Erna Puspasari Fanani, Muhammad Zainal Febriyanti, Siti fitri, silvia Fitri, Zusi Eka Gesa Aldin Barqin 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 Moura Zhafarinnadia 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 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