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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 Journal of Economics and Social Sciences 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 Materials Science & Nanotechnology Neuroscience Social Sciences Other

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Karakterisasi Fisikokimia dan Viabilitas Lactobacillus Casei pada Es Krim Probiotik dengan Substitusi Tepung Kulit Pisang Kepok Azkia, Mila; Sumirat, Weni; Putra, Sheva Fadillahi; Jumiono, Aji
Karimah Tauhid Vol. 5 No. 1 (2026): Karimah Tauhid
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/karimahtauhid.v5i1.22240

Abstract

Pengembangan es krim probiotik berbasis bahan lokal berpotensi meningkatkan nilai gizi dan keberlanjutan pangan fungsional. Tepung kulit pisang kepok mengandung serat pangan dan pati resisten yang bermanfaat sebagai prebiotik alami. Kajian ini bertujuan untuk menganalisis karakteristik fisikokimia dan viabilitas Lactobacillus casei pada es krim probiotik dengan substitusi tepung kulit pisang. Metode yang digunakan adalah studi literatur terhadap publikasi ilmiah nasional dan internasional dalam rentang tahun 2010–2024. Hasil telaah menunjukkan bahwa substitusi 4% tepung kulit pisang dapat meningkatkan kadar serat pangan hingga 7% dan menurunkan kadar lemak sebesar 10%. Viabilitas L. casei tetap terjaga dengan kisaran 8,84–9,23 log CFU/mL, memenuhi standar minimum probiotik sebesar 6 log CFU/mL. Selain itu, peningkatan serat berkorelasi positif dengan jumlah koloni L. casei (R² = 0,87), meskipun penambahan melebihi 6% dapat menurunkan viabilitas akibat kerapatan matriks yang menghambat difusi nutrien. Dengan demikian, tepung kulit pisang kepok berpotensi sebagai bahan fungsional dalam formulasi es krim probiotik, dengan manfaat gizi, kestabilan mikrobiologis, dan nilai keberlanjutan yang tinggi.
Multi-Actor Collaboration in the Implementation of Halal Certification Labeling for Micro and Small Enterprises Amidst Literacy and Service Infrastructure Challenges: A Case Study of Bogor Regency Andini, Salsabila Adawiyah Putri; Maruapey, Muhamad Husain; Jumiono, Aji
Journal of Economics and Social Sciences (JESS) Vol. 5 No. 1 (2026)
Publisher : CV. Civiliza Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59525/jess.1407

Abstract

Halal certification is a strategic public policy instrument aimed at consumer protection and the fulfillment of the public’s right to halal product assurance, particularly for Micro and Small Enterprises (MSEs). Nevertheless, its implementation continues to face structural and social challenges, including weak multi-actor collaboration, low levels of halal literacy (approximately 28–30%), and unequal access to halal certification service infrastructure. This study examines how multi-actor collaboration shapes the implementation of halal certification labeling for MSEs, with particular attention to the roles of halal literacy and public service infrastructure readiness. Employing a descriptive qualitative approach, data were collected through semi-structured interviews and policy document analysis and analyzed thematically using the collaborative governance framework of Ansell and Gash (2008). The findings indicate that low halal literacy weakens the initial conditions for collaboration, while limited service infrastructure constrains collaborative processes and delays policy outcomes. Theoretically, this study extends collaborative governance theory by demonstrating how social capacity (halal literacy) and infrastructural readiness function as critical determinants of starting conditions and collaborative processes in public service–oriented policies such as halal certification. Practically, the study recommends strengthening collaboration-based halal literacy programs, expanding equitable certification infrastructure, and integrating public service systems to enhance the effectiveness and sustainability of halal certification implementation for MSEs.
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 Rizakiya, Arini; Mutiasari, Alifah Rahma; Fiamanella, Medina; Mutimmah, Mutimmah; Afryansyah, Afryansyah; Jumiono, Aji; Puspasari, Erna
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 Jumiono, Aji; Ahyarudin, Aang; Septiani, Mir’atu Saa’diah; 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 Amalia, Lia; Riyani; Widowati, Sri; Jumiono, Aji; 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 Amalia, Lia; Baswir, Irdawati; Kusumaningrum, Intan; Jumiono, Aji; Mardiah, Mardiah; Puspasari, Erna
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 Afryansyah, Afryansyah Agustina, Nurlaila Ahyarudin, Aang Aisya, Annida Rihhadatul Andini, Salsabila Adawiyah Putri 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 Fiamanella, Medina 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 Mardiah Mardiah Maruapey, Muhamad Husain Maulida, Dinar Siti Muhammad Rifqi Mulya, Sahnur Mutiasari, Alifah Rahma Mutimmah, Mutimmah Noli Novidahlia Nursafa, Alsya Putra, Rizki Putra, Sheva Fadillahi Rahmania, Rizka Ramadhan, Etwin Ramadhan, Muhamad Fauzi Riyani Rizakiya, Arini Rizkina, Dian Sabila, Putri Nur Safitri, Desi Agustina Septiani, Mir’atu Saa’diah Septira, Salman Spirulina, Syifa Dwi Sri Widowati Sri Widowati Suarny, Lany Sumirat, Weni Suryadi, Adhelya Rahmadhani Syahid, Fahri Rizal Syahrir Akil Widjayanti, Widjayanti Wilna Iznilillah Yanti, Rima Zalfa, Detya