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All Journal JATI UNIK : Jurnal Ilmiah Teknik dan Manajemen Industri 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
Magister Teknologi Pangan - Universitas Djuanda
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Education Engineering Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Neuroscience Social Sciences Other

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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.
Desain Strategi Pencegahan Kontaminasi Silang di Industri Mi Instan Fahri Rizal Syahid; Lia Amalia; Syahrir Akil; Aji Jumiono; Erna Puspasari; Mardiah Mardiah
Jurnal Ilmiah Pangan Halal Vol. 8 No. 2 (2026): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v8i2.24371

Abstract

The rapid growth of the instant noodle industry increases production complexity and the risk of cross-contamination through raw materials, personnel, equipment, sanitation activities, and shared production areas. This study aimed to identify internal and external factors affecting cross-contamination prevention and to determine priority strategies for an instant noodle company. The research was conducted through literature review, company document analysis, field observation, and expert judgment involving production, quality assurance/quality control, and warehouse personnel selected by purposive sampling. Internal and external conditions were evaluated using SWOT, Internal Factor Evaluation, External Factor Evaluation, and Internal-External matrices, while strategy priorities were determined using Fuzzy Analytical Hierarchy Process. The IFE and EFE scores were 2.636 and 2.929, respectively, placing the company in quadrant V, which indicates a hold and maintain position. Fuzzy AHP results showed that the main strategic priorities were strengthening food safety and halal certification systems through standard operating procedures, audits, and traceability; optimizing production space to support export regulatory compliance; and improving hygiene infrastructure through epoxy flooring, deep cleaning, and ATP-based verification. These strategies may strengthen cross-functional control and reduce cross-contamination risk in instant noodle production.
Hubungan antara Implementasi Sistem Jaminan Produk Halal dan Higiene Sanitasi Pangan: Studi Kasus pada Grup Restoran PT X Mia Maesaroh; Aji Jumiono; Sri Widowati
Jurnal Ilmiah Pangan Halal Vol. 8 No. 2 (2026): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v8i2.24526

Abstract

Implementasi Sistem Jaminan Produk Halal (SJPH) dan Higiene Sanitasi Pangan (HSP) merupakan komponen penting dalam menjamin kehalalan dan keamanan pangan pada industri restoran. Namun, kajian yang menganalisis hubungan antara kedua sistem tersebut dalam konteks operasional restoran multi-outlet masih terbatas. Penelitian ini bertujuan untuk menganalisis tingkat pemenuhan serta hubungan antara implementasi SJPH dengan HSP pada grup restoran PT X. Metode penelitian menggunakan pendekatan audit internal melalui observasi, pemeriksaan dokumen, dan wawancara dengan menggunakan checklist berbobot yang disusun berdasarkan Kepkaban BPJPH Nomor 20 Tahun 2023 dan Permenkes Nomor 2 Tahun 2023. Analisis hubungan antar sistem dilakukan menggunakan perangkat lunak RStudio melalui analisis korelasi Spearman, Principal Component Analysis (PCA), dan Canonical Correlation Analysis (CCA). Hasil penelitian menunjukkan bahwa tingkat pemenuhan SJPH dan HSP masing-masing sebesar 71,43% dan 75,93% yang termasuk dalam kategori cukup. Analisis korelasi menunjukkan hubungan signifikan antara aspek produk halal dengan aspek peralatan dan penjamah pangan. Analisis CCA menunjukkan korelasi kanonik yang sangat kuat (r = 0,98; p = 0,015), yang menunjukkan keterkaitan erat antara kriteria produk dalam SJPH dengan peralatan, pangan, bangunan dan fasilitas sanitasi, serta penjamah pangan dalam HSP. Temuan ini menunjukkan bahwa integrasi implementasi kedua sistem tersebut dapat dilakukan sehingga meningkatkan kepatuhan terhadap regulasi serta menjaga konsistensi kehalalan dan keamanan pangan pada restoran multi-outlet.
Pengaruh Proses Pengolahan pada Warna dan Tekstur Daging Babi dan Daging Celeng Lia Amalia; Muhammad Idris; Aji Jumiono; Erna Puspasari; Mardiah Mardiah
Jurnal Ilmiah Pangan Halal Vol. 8 No. 2 (2026): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v8i2.24606

Abstract

Authentication of non-halal meat is essential to ensure product integrity and prevent adulteration in meat-based foods. This study aimed to analyze the effect of processing methods on the texture and color characteristics of pork and wild boar meat as a basis for authentication. Samples of thigh meat were subjected to boiling, frying, and roasting. Texture properties (hardness, springiness, cohesiveness, gumminess, and chewiness) were measured using a Texture Analyzer, while color parameters (L*, a*, b*, chroma/C*, and hue angle/h) were determined using a Chromameter. Data were analyzed using a 2 × 3 factorial completely randomized design with analysis of variance (ANOVA), followed by Duncan’s Multiple Range Test (DMRT) at a 5% significance level. The results showed that processing methods had no significant effect on all texture parameters, whereas meat type significantly affected cohesiveness and gumminess, with higher values observed in wild boar meat. For color parameters, meat type significantly influenced L* and h, while processing methods significantly affected L*, a*, b*, and C*. Frying was identified as the most influential method in modifying color, as indicated by decreased lightness and increased redness, yellowness, and color intensity. Overall, texture and color parameters demonstrate strong potential as physical indicators for differentiating pork and wild boar meat after processing.
Analisis Karakteristik Mutu, Aspek Teknologis, dan Potensi Pengembangan Gula Merah Berbasis Nira Kelapa Sawit dan Nira Kelapa Hendro Kartiko; Helmi Haris; Aji Jumiono; Syahrir Akil; Sri Widowati
Jurnal Ilmiah Pangan Halal Vol. 8 No. 2 (2026): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v8i2.25035

Abstract

This study aimed to analyze the quality characteristics, technological aspects, and development potential of brown sugar derived from oil palm sap and coconut sap from a food technology perspective. The research employed a systematic review approach combined with descriptive-comparative analysis of primary research data and relevant scientific literature. The primary data consisted of three treatments: P1 (100% oil palm sap), P2 (50% oil palm sap + 50% coconut sap), and P3 (100% coconut sap). The results indicated that variations in sap composition were associated with differences in the chemical characteristics of the resulting brown sugar. The highest glucose content was observed in treatment P2 at 4.45%, followed by P3 at 2.47%, while the lowest value was found in P1 at 1.40%. In terms of total energy, treatment P3 showed the highest value at 408.27 kcal/100 g, followed by P2 at 398.37 kcal/100 g, and P1 at 390.59 kcal/100 g. Organoleptic evaluation revealed that all treatments exhibited similar basic characteristics, namely sweet taste, brown color, and normal odor. The findings suggest that the quality of brown sugar is influenced by the source of raw materials, sap handling, heating process, and post-production stages, including cooling, packaging, and storage. Overall, oil palm sap demonstrates potential as an alternative raw material for brown sugar production, either as a single source or in combination with coconut sap, particularly through improvements in processing technology, quality standardization, and product diversification.
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 Salsabila Adawiyah Putri Andini; Muhamad Husain Maruapey; Aji Jumiono
Journal of Economics and Social Sciences (JESS) Vol. 5 No. 1 (2026): Journal of Economics and Social Sciences (JESS)
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.
Penerapan Keamanan dan Sanitasi Pangan pada Produksi Nuget dengan Metode HACCP Dian Rizkina; Aji Jumiono
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 6 No. 2 (2026)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/agritekh.v6i2.1548

Abstract

Food safety and sanitation are essential components in the frozen food industry, particularly among Micro, Small, and Medium Enterprises (MSMEs). This study evaluates the implementation of the Hazard Analysis Critical Control Point (HACCP) system in a chicken nugget-producing MSME located in Bogor, Indonesia. A qualitative descriptive approach was applied through direct observations, in-depth interviews, and document analysis. The production process was examined from raw material handling to packaging and distribution. Two Critical Control Points (CCPs) were identified: the cooking stage and the quick freezing process. Monitoring of CCPs involved the use of digital thermometers, timers, and standardized checklists, supported by routine calibration and documentation. Verification measures included internal audits, microbiological testing, and systematic documentation reviews. The consistent application of Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedures (SSOP) was evident throughout the facility. Findings demonstrate that MSMEs, when supported by structured operational procedures and adequate training, are capable of implementing an effective HACCP-based food safety system. This contributes to product quality assurance, consumer protection, and enhanced competitiveness in the processed food sector.
Pemanfaatan Talas (Colocasia esculenta) sebagai Bahan Baku Pangan Alternatif Berdasarkan Karakteristik Fisikokimia, Organoleptik, dan Aplikasi Fungsional Calya Fahira Chandra; Saphira Aulia Effendi; Syifa Nur Aulia; Aji Jumiono
Karimah Tauhid Vol. 4 No. 12 (2025): Karimah Tauhid
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/karimahtauhid.v4i12.22137

Abstract

Talas (Colocasia esculenta) berpotensi sebagai bahan pangan alternatif yang bergizi, bebas gluten, dan berdaya saing tinggi untuk mendukung diversivikasi pangan lokal. Namun, penerapanya masih terbatas akibat penurunan mutu sensori dan kadar protein pada subtitusi tinggi. Penelitian ini bertujuan untuk meninjau karakteristik fisikokimia, organoleptik, dan potensi fungsional talas melalui pendekatan literature review deskriptif kualitatif. Data diperoleh dari delapan artikel nasional dan internasional (2021-2024) yang membahas pemanfaatan tepung talas pada berbagai produk, dianalisis menggunakan metode content analysis untuk mengidentifikasi pola pengaruh proporsi talas terhadap mutu produk. Hasil menunjukan bahwa peningkatan proporsi tepung talas meningkatkan serat, karbohidrat, dan tekstur renyah, tetapi menurunkan protein dan skor hedonik. Formulasi terbaik terdapat pada penggunaan 60 - 80% tepung talas, yang menghasilkan keseimbangan antara nilai gizi dan penerimaan sensori. Studi lokal turut memperkuat bahwa subtitusi parsial pada mi dan bakso ayam memberikan hasil sensori baik dan meningkatkan serat pangan. Keterbatasan kajian ini terletak pada kurangnya data bioavailabilitas dan penelitian penelitian skala industri, sehingga disarankan penelitian lanjutan terkait optimasi fermentasi, pengendalian antinutrien, dan evaluasi ekonomi produksi. Secara keseluruhan, talas berpotensi dikembangkan sebagai bahan baku pangan inovatif dan berkelanjutan yang mendukung ketahanan pangan nasional.  
Aplikasi Tepung Mocaf dalam Produk Bakery Bebas Gluten Aulia Nur Rahma; Eva; Siti Zainabul Jannah; Aji Jumiono
Karimah Tauhid Vol. 4 No. 12 (2025): Karimah Tauhid
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/karimahtauhid.v4i12.22138

Abstract

Penelitian ini bertujuan menganalisis potensi aplikasi tepung mocaf (modified cassava flour) sebagai bahan alternatif bebas gluten pada produk bakery melalui studi literatur dengan pendekatan deskriptif kualitatif. Hasil menunjukkan bahwa proses fermentasi mikroba pada pembuatan mocaf meningkatkan modifikasi pati, kemampuan mengikat air, elastisitas adonan, dan menurunkan kadar sianida alami. Mocaf mampu menggantikan tepung terigu sebagian maupun seluruhnya pada roti manis, cake, dan cookies dengan hasil sensori dan gizi yang baik. Penambahan bahan alami seperti daun binahong, tepung porang, dan whey protein dapat meningkatkan aktivitas antioksidan, kandungan serat, serta kadar protein. Secara industri, mocaf berpotensi besar mendukung kemandirian pangan nasional melalui pemanfaatan singkong yang melimpah dan proses produksi yang sederhana. Meskipun demikian, tantangan formulasi masih ada terutama dalam mencapai volume dan tekstur produk yang sebanding dengan tepung terigu. Secara keseluruhan, mocaf merupakan alternatif bahan yang berkelanjutan dan fungsional untuk pengembangan produk bakery bebas gluten yang bergizi, dapat diterima konsumen, serta mendukung kemandirian pangan nasional.
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 Arshyla Eliska 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 Helmi Haris Hendra Utama Hendro Kartiko 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 Lia Amalia Lidiyani, Nurfitri Lintang Ayu Mielza Azwharid Maesaroh, Mia Mardiah Mardiah Medina Fiamanella Metrizal Mia Maesaroh Miftah Matlaul Badroen Mikail Rizki Mila Azkia Miranda Laela Khoerurrohmah Mir’atu Saa’diah Septiani Muhamad Fauzi Ramadhan Muhamad Husain Maruapey Muhammad Ajriya Fadhullah Muhammad Idris Muhammad Ihqbal Hidayatullah Muhammad Rifqi Muhammad Rizky Fauzi Mulya, Sahnur Mutimmah Mutimmah Nida Idzni Noli Novidahlia Noli Novidahlia Noviyanti Sutisna Nurfitri Lidiyani Nurlaila Agustina Pertiwi, Sri Rejeki Retna Pramadita Amila Shaliha Putri Nur Sabila Qoriatul Arbaiyah Ramadhan, Etwin Ramadhan, Muhamad Fauzi Rasya Monika Br Perangin Angin Ratih Anggraeni Ratu Destri Fitria Ratu Vernanda Nur Nazmah Qakti Rian Rizki Widiarto Rima Yanti Riyani Rizela Azzahra Rizka Rahmania Rizki Putra Sahnur Mulya Sahnur Mulya 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