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All Journal Jurnal Ilmu Pangan dan Hasil Pertanian International Journal of Social Science and Religion (IJSSR)
Widyastuti, Reza
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Religion Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Other

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Implementation of Halal Certification as an Effort to Protect Consumers and UMKM Zainudin; Rismana, Daud; Permonoputri, Rifi Maria Laila Fitri; Widyastuti, Reza; Hariz, Hajar Salamah Salsabila
International Journal of Social Science and Religion (IJSSR) 2024: Volume 5 Issue 2
Publisher : Indonesian Academy of Social and Religious Research (IASRR)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53639/ijssr.v5i2.250

Abstract

There are still products in the process of issuing halal certificates, even though numerous goods circulating in society promise halalness until 2024. Consequently, comprehensive provisions are required to cover goods and services. This follows the regulations explicitly regulated in Law Number 6 of 2023, Law Number 33 of 2014, and Article 4 of Law Number 8 of 1999 about consumer protection. This writing employs normative juridical legal and field research methods to observe and collect data from real-world societal situations to obtain the necessary facts. The study's findings show that the halal certification program has been effectively implemented in Indonesia's national legal framework, as outlined in Law Number 6 of 2023, Law Number 33 of 2014 concerning Halal Guarantee Products, and Law Number 8 of 1999 concerning Consumer Protection. The government's efforts to enhance the halal certification program are demonstrated by the self-declare program and halal certification assistance in socialization and data collection for halal certification registration, facilitating business actors to obtain halal certificates that enhance consumer comfort.
Studi Pembuatan Nori Artifisial Daun Kelor dengan Variasi Penambahan Bahan Pengikat Widyastuti, Reza; Novita, Dewi; Nugroho, Muhamad Bayu; Muflihati, Iffah
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 4, No 2 (2020)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v4i2.7728

Abstract

Nori is a traditional Japanese food made from thin sheets of Phorphyra sea algae. This study aims to determine the effect of binder in the form of agar, CMC and tapioca to the characteristics of artificial nori Moringa leaves. This study used a completely randomized design (CRD) with 3 variations of the binder used: tapioca flour, agar, and CMC with a concentration of 5%. The results of the analysis of the highest water content and ash content were the samples using CMC binder of 10.7067% and 17.2233%. The highest color analysis results on the use of CMC binder obtained the L value of 21.30, the value of a * = -4.26 and the value of b * = 57.33. The most preferred nori by panelists is nori with the addition of CMC.
Co-Authors Daud Rismana dewi novita Hariz, Hajar Salamah Salsabila Iffah Muflihati, Iffah Nugroho, Muhamad Bayu Permonoputri, Rifi Maria Laila Fitri Zainudin