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All Journal agriTECH Jurnal Ilmu Pangan dan Hasil Pertanian Jurnal Peduli Masyarakat SPEKTA (Jurnal Pengabdian Kepada Masyarakat : Teknologi dan Aplikasi) Journal of Agri-Food Science and Technology (JAFoST) Journal of Halal Science and Research

Khairi, Amalya Nurul

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Author-ID : 1705301

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Medicine & Pharmacology Public Health Other

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Physicochemical and organoleptic characteristics of halal carica (Carica pubescens) jelly candy with the addition of carica seed juice Albana, Ridho Huda; Khairi, Amalya Nurul; Jebreen, Ali Mohammad Yousef
Journal of Halal Science and Research Vol. 6 No. 2 (2025): September
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jhsr.v6i2.12783

Carica fruit is a fruit of the same genus as papaya, but has a chewier and more compact texture and a more fragrant aroma when compared to papaya. Carica can increase the body’s immunity because the content of flavonoid compounds in carica is known to be higher than that of papaya. Carica seeds have antioxidant activity and have a high flavonoid content with a value of 55.6 mgQE/g, so they are beneficial for health. The addition of carica seed juice to carica jelly candy is expected to be able to add economic value and nutritional value to jelly candy. The purpose of this study is to determine the physicochemical and organoleptic properties of jelly candy. The method in the research was divided into three stages, namely making carica seed juice, making jelly candy formulations, and product analysis, including moisture content, ash content, pH, antioxidant, total flavonoids, texture, and organoleptic tests. This study used a Complete Random Design (CRD) with one factor of difference in the percentage of carica seed juice added in jelly candy, namely F0 (0% carica seed juice), F1 (32% carica seed juice), F2 (36% carica seed juice), and F3 (40% carica seed juice). Statistical analysis was carried out using one–way ANOVA followed by the Duncan Multiple Range Test (DMRT) at a confidence level og 95%. Jelly carica candy has moisture content value of 18.06% – 18.41%; ash content 1.35 – 1.85%; pH 4.6 – 5.3; antioxidant 928.69 – 1562.97 ppm; flavonoids 0.75 – 2.02 mgQE/g; hardness 61.01 – 141.70 N; cohesiveness 0.36 – 0.44; gumminess 28.37 – 62.45; springiness 0.76 – 0.83; chewiness 21.74 – 52.00; yellowish – orange color, distinctive carica flavor, chewy texture, non – sticky and has a sweet and sour taste. The addition of carica seed juice has a significant effect on the physicochemical and organoleptic properties of carica jelly candy. Keywords: Antioxidant, Carica jelly candy, Carica seed juice, Formulation, Physical properties, Total flavonoid.

Analisis penggunaan bahan tambahan pangan (BTP) ibu rumah tangga di yogyakarta dalam aspek perilaku, sikap, dan pengetahuan Khairi, Amalya Nurul; Juwitaningtyas, Titisari; Narwanti, Iin Nurul
Journal of Halal Science and Research Vol. 1 No. 1 (2020): September
Publisher : Universitas Ahmad Dahlan

Ibu rumah tangga memerankan peran yang sangat penting dalam menjaga keamanan pangan keluarga, khususnya dari bahan tambahan pangan (BTP) berbahaya. Tujuan penelitian ini adalah untuk menganalisis persepsi penggunaan BTP ibu rumah tangga perkotaan di area Wirobrajan, Yogyakarta bagi kesehatan keluarga mereka. Responden yang berpartisipasi dalam penelitian ini adalah ibu rumah tangga sekaligus pengusaha makanan ringan basah maupun kering yang terampil mengolah jajanan tradisional, makanan kering, dan street food. Penelitian ini menggunakan metode kuisioner untuk mengukur tingkat pengetahuan, sikap, dan perilaku. Responden dipilih melalui purposive sampling dan memilih responden yang memenuhi kriteria ibu rumah tangga dan pengusaha makanan. Hasil analisis menunjukkan bahwa ibu rumah tangga di Wirobrajan memiliki pengetahuan yang cukup tentang BTP yang ditunjukkan dengan pemenuhan kriteria terjawab dengan tepat lima (5) kategori dari delapan (8) kategori (>85%) yang ditanyakan. Asek sikap ibu rumah tangga Wirobrajan adalah baik (persentase jawaban tepat pada setiap pertanyaan melebihi 80%). Aspek perilaku juga memenuhi kriteria baik dengan jawaban tepat merupakan jawaban mayoritas responden, kecuali pada kriteria tempat membeli BTP dan penggunaan pengawet alami pada produk yang tidak terjual. Dalam penelitian ini aspek pengetahuan dan sikap mempengaruhi secara konsisten perilaku dari responden penelitian.Â

Evaluation of halal assurance system on instant seasoning products cv. x, semarang Rifqi, Muhammad; Khairi, Amalya Nurul
Journal of Halal Science and Research Vol. 2 No. 1 (2021): February
Publisher : Universitas Ahmad Dahlan

Instant seasoning is a mixture of spices with a certain composition that is usually used as a cooking spice. The process of making instant seasoning has a critical point of halal in its manufacture because it can be exposed to unclean contamination during production process. Purpose of this study was to analysis the suitability of the application of halal assurance system based in HAS 23000 in CV. X. Method used in data collevtion is through observation, interviews, and study literature. Results obtained after a through analysis is that not all materials used have received halal approval by LPPOM MUI because mushroom broth does not find data regarding certificate number which indicates that validity period has passed and there are deficiencies in criteria for halal assurance system from material, tarining and education, written procedures for critical activities, internal audit, and management review.

Analysis of organoleptic properties and consumer acceptance of frozen noodle products Zuhdi, Muhson; Khairi, Amalya Nurul
Journal of Halal Science and Research Vol. 3 No. 1 (2022): February
Publisher : Universitas Ahmad Dahlan

Frozen noodles are a type of noodles that undergo a boiling process after the noodle printing stage so that the moisture content reaches 52%. An organoleptic test is a sensory test with testing using human senses as the primary tool in measuring acceptance power. The purpose of writing this journal is to determine organoleptic properties and consumer acceptance of frozen noodle products. The method used was a hedonic test on 20 semi-trained panelists. The parameters tested were color, aroma, suppleness, softness, stickiness, taste, and degree of liking. The parameters that consumers most like are in terms of the color of the noodles, while the parameters that consumers do not like are the stickiness of the noodles.

Evaluation of employee sanitation and hygiene in the production of javanese noodles Primayandi, Reiza; Khairi, Amalya Nurul
Journal of Halal Science and Research Vol. 3 No. 2 (2022): September
Publisher : Universitas Ahmad Dahlan

Evaluation of Industrial Sanitation and Employee Hygiene in Javanese Noodles Production. In the food industry, sanitation and hygiene are essential things in a food product or food safety from external contaminants or microbes that can affect the final product of the food production. The method of analysis used is the method of observation, interviews, direct practice, documentation, and library research. Check sheet based on CPPB-IRT reference Regulation of the Head of the Drug and Food Control Agency of the Republic of Indonesia Number HK.03.1.23.04.12.2206 of 2012 and the Food and Drug Monitoring Agency of 2020. This practical work report aims to determine the evaluation and application of industrial sanitation principles and employee hygiene and the efforts that can be made to improve industrial sanitation and employee hygiene. For things to be further evaluated, such as window construction or air ventilation. Steps that can be made to improve sanitation and hygiene for employees in the production of Javanese Noodles are to increase employee awareness of the importance of implementing sanitation and hygiene. This aims to minimize contamination of product production. It resulted from. From the results of direct observation and with a check sheet, it has been carried out according to the BPOM RI CPPB-IRT policy regulations.

Analyzing swelling characteristic of Nata de Coco: A Study on quality control challenges and solutions Yahya, Mirza Auly; Khairi, Amalya Nurul; Uddin, ABM Helal; Metaragakusuma, Andi Patiware
Journal of Halal Science and Research Vol. 6 No. 1 (2025): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jhsr.v6i1.8816

Nata de coco is a food product derived from fermented coconut water with the help of the bacterium Acetobacter xylinum. CV ABC is the company that always produces nata de coco and notices the quality of the product. The problem in this study lies in the product standard testing, which often results in deviations from the swelling capacity test and the oversized test, which do not comply with company standards, thereby reducing the quality of Nata de Coco products. This research activity aims to analyze and formulate solutions related to the factors that cause deviations in production results. The method used is quantitative, with a graphical control chart to determine the magnitude of deviations that occur in the swelling capacity test and oversize test. Fishbone diagrams are used to determine the factors causing nata de coco to deviations from company standards. The data is in the form of documentation of the results of the swelling capacity test and the oversized test of 15 data. Data collection used a random sampling technique, which involved taking 400-gram samples of nata de coco from each batch. The results of the 15-day analysis showed that the swelling capacity test did not meet company standards by 7 days, or 47%, and the oversized test did not meet the maximum limit by 4 days, or 27%. Factors that dominate the causes of irregularities are equipment and people. There is a need for machine standardization and employee discipline to maintain the quality of nata de coco. Keywords: Nata de coco, Oversize, Swelling capacity.

Characteristics of ice cream from black soybean sprout juice – red dragon fruit with yolk emulsifier Rahayu, Wahidah Mahanani; Mustaqim, Luthfi; Khairi, Amalya Nurul; Permadi, Adi; Hidayah, Nurul
Journal of Halal Science and Research Vol. 5 No. 2 (2024): September
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jhsr.v5i2.10030

Black soybean germination into sprouts reportedly improved nutrition digestibility and bioactive compound content. Red dragon fruit (RDF) and egg yolk (EY) can be used as natural and halal colorants and emulsifiers. Black soybean sprout (BSS) juice made non-dairy ice cream with red dragon fruit and egg yolk as an emulsifier. This research aimed to measure the effect of various red dragon fruit and egg yolk concentrations on the characteristics of ice cream made from BSS juice. A completely randomized design was applied to six formulations made using the ratio of RDF : EY of FA (20%: 3%), FB (20%: 4%), FC (20%: 5%), FD (40%: 3%), FE (40%: 4%), and FF (40%: 5%). BSS juice was made using 48 hours of room temperature incubated sprout and water at a 1:4 (b/v) ratio. Filtrate was then mixed with sugar, cornstarch, and salt into a dough, which was then mixed with RDF and EY at various concentrations. Nutritional proximate composition, radical scavenging activity, phenolic content, total anthocyanin content, vitamin C, and sensory acceptance were analyzed. Data was then statistically analyzed using one-way ANOVA, followed by Duncan’s Multiple Range Test. Results showed that higher RDF significantly changed overrun, melting rate, increased moisture content, vitamin C (20.4 – 40.23 mg/100 g), antioxidant activity (34.9 – 62.78 % radical scavenging activity), total phenolics (0.341 – 0.536 mg/g GAE), and total anthocyanin (3.905 – 9.726 mg/kg), and hedonic score, but shorter melting time. The shortest melting time was obtained by ice cream made using 20% RDF and 5% EY, the lower concentration of fruit, and the highest concentration of egg yolk, respectively. The results indicated that BSS juice could be used as the main ingredient to make non-dairy ice cream, with red dragon fruit and egg yolk as natural colorants and emulsifiers, respectively. Keywords: Black soybean sprout, Non-dairy ice cream, Red dragon fruit

Encapsulated aromatic citronella extract (Cymbopogon nardus) and its responses to protein content, solubility, and water holding capacity of catfish bone powder Khairi, Amalya Nurul; Nuraisyah, Fatma; Sirajuddin, Muhammad Mar'ie; Mufrodi, Zahrul; Khasanah, Aulia Ushwatun
Journal of Halal Science and Research Vol. 5 No. 1 (2024): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jhsr.v5i1.10061

Aromatic citronella contains highly bioactive components that are easily degraded during processing and storage. Their stability decreases due to heat, light, and oxygen exposure. Encapsulation is one method to maintain the stability of bioactive components. This study aims to determine the content of protein, solubility, and water holding capacity (WHC) of aromatic citronella extracted and encapsulated by various maltodextrin concentrations and foam mat drying temperatures of catfish bone powder. The experimental design in this study used a completely randomized design (CRD) with two factors. Temperature variations in this study were 70°C and 80°C, and maltodextrin concentrations were 10% and 15%. Statistical analysis was performed with two-way ANOVA and continued with the DMRT (Duncan's Multiple Range Test) test at the significance level α = 5%. Total protein of encapsulated aromatic citronella extract on catfish bone powder ranged from 17.24-27.34%, solubility ranged from 34.53-55.64%, and WHC ranged from 4.49 – 43.03%. Maltodextrin concentration significantly affected protein content and WHC. Drying temperatures significantly affected the solubility of catfish bone powder with the addition of encapsulated aromatic citronella.

Co-Authors Adi Permadi, Adi Albana, Ridho Huda Fatma Nuraisyah, Fatma Febriani, Annisa Vada Firmansyah, Chaerul Yadika Fitriani, Syifa Hanum, Farrah Fadhillah Indriani, Osa Desvy Jebreen, Ali Jebreen, Ali Mohammad Yousef Jefree Fahana Juwitaningtyas, Titisari Khasanah, Aulia Ushwatun Ma'ruf, Farid Metaragakusuma, Andi Patiware Muhammad Rifqi Mustaqim, Luthfi Narwanti, Iin Nurul Nuraziz, Chofifah Endar Nurkhasanah Nurkhasanah NURUL HIDAYAH Primayandi, Reiza Rahayu, Wahidah Mahanani Sabila, Liya Yusrina Safitri, Rosdiana Dewi Sirajuddin, Muhammad Mar'ie Uddin, ABM Helal Wardhana, Budi Setya Yahya, Mirza Auly Zahrul Mufrodi, Zahrul Zuhdi, Muhson

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