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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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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.
Formulasi Bumbu Kari Instan Khas Indonesia Berbentuk Blok dengan Perbedaan Komposisi Tepung Pati Termodifikasi dan Tepung Terigu Julia Kusumaningrum; Mardiah Mardiah; Aji Jumiono; Lia Amalia
JURNAL AGROINDUSTRI HALAL Vol. 10 No. 3 (2024): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v10i3.15708

Abstract

Curry is a typical Indonesian dish that requires a long process to make. Therefore, innovation in making curry in block form is needed, as has been done for Japanese curry blocks. This research aims to obtain the best curry block formulation based on sensory quality tests, hedonic tests, and chemical analysis. The research was carried out by formulating 5 formulas through trial and error (BK001, BK002, BK003, BK004, and BK005). The research treatment was the difference in ratio between modified starch and wheat flour, namely BK005A, BK005B, and BK005C. Data analysis used ANOVA and continued with Duncan at the 5% level. The trial and error stage research results showed that the best formulation was code BK 005. From the results of hedonic and sensory quality tests, BK 005 was preferred compared to curry seasoning on the market. The results of further research showed that the research treatment had a significant effect on the results of the texture and block compactness tests as well as the hedonic test results as overall. BK 005B block curry seasoning is the best treatment based on the results of texture tests, sensory quality tests, cohesiveness parameters, and overall taste. The results of the curry seasoning analysis for block BK 005B were water content 2.17%, water activity (Aw) 0.49, viscosity 0.3 dPas/s3, hardness 981.0 gr/mm2, and pH 6.00.
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 Julia Kusumaningrum Kusumaningrum, Julia Lia Amalia 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 Sumirat, Weni Suryadi, Adhelya Rahmadhani Syahid, Fahri Rizal Syahrir Akil Widjayanti, Widjayanti Wilna Iznilillah Yanti, Rima Zalfa, Detya