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All Journal Jurnal Cita Hukum PREMISE: Journal of English Education and Applied Linguistics METASASTRA: Jurnal Penelitian Sastra JOURNAL OF APPLIED LINGUISTICS AND LITERATURE Legal Standing : Jurnal Ilmu Hukum Jambura Journal of Food Technology Jurnal Review Pendidikan dan Pengajaran (JRPP) JURNAL RECHTENS JURNAL ILMIAH AGRINECA COURT REVIEW: Jurnal Penelitian Hukum Bureaucracy Journal : Indonesia Journal of Law and Social-Political Governance JURNAL AGROINDUSTRI HALAL International Journal of Education and Literature (IJEL) Literacy : International Scientific Journals of Social, Education, Humanities Jurnal Ekonomi Bisnis, Manajemen dan Akuntansi (JEBMAK) Electronic Journal of Education, Social Economics and Technology Innovative: Journal Of Social Science Research Jurnal Riset Rumpun Ilmu Sosial, Politik dan Humaniora (JURRISH) International Journal of Education, Language, Literature, Arts, Culture, and Social Humanities INTERNATIONAL JOURNAL OF SOCIETY REVIEWS (INJOSER) Politika Progresif : Jurnal Hukum, Politik dan Humaniora Jurnal Intelek Dan Cendikiawan Nusantara Jurnal Intelek Insan Cendikia Presidensial: Jurnal Hukum, Administrasi Negara, Dan Kebijakan Publik International Journal of Law and Society Mahkamah: Jurnal Riset Ilmu Hukum
MOH. TAUFIK
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Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Nursing Public Health Social Sciences Veterinary Other

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Journal : JURNAL AGROINDUSTRI HALAL

 1 
Kearifan Lokal: Respon Masyarakat Minang terhadap Penjualan Rendang Non-Halal Husen, Fathurrohman; Moh. Taufik; Sari Mustika
JURNAL AGROINDUSTRI HALAL Vol. 10 No. 1 (2024): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v10i1.8296

Abstract

Padang restaurants are synonymous with providing halal food. Padang Restaurant's rejection of selling pork rendang is a strong background for this research. Padang customs are based on ABS-SBK (Basandi Syara-Syara Basandi Kitabullah Adat). This study aims to describe and analyze the response of the Minang community to a Padang restaurant that sells pork rendang. This research uses mixed methods. Quantitative techniques to collect primary data through questionnaires, and qualitative-descriptive techniques to collect secondary data and its analysis. Secondary data comes from news stories, journals, and scientific research results. Respondents' answers about the identity and opinions of Padang Restaurants that sell non-halal products are arranged in the form of a Likert scale. Respondents were Minang people totaling 75 people. Respondents strongly disagreed that a Padang Restaurant sells pork rendang, even though the Padang Restaurant includes information on the non-halal product. The reason for refusing the sale of rendang using pork, aside from being identical to Minang, which has the ABS-SBK principle, is also due to the use of Minang attributes. The Minang people still hold tightly to their customs which make Islamic teachings part of their values, including in terms of food. The researcher suggests conducting research related to the need for regulation on the inclusion of the Padang Restaurant label which is synonymous with halal food products.
The Implementation of Halal Product Assurance System at CV. Mamifood Sukses Abadi Bogor Maulidian, Maulidian; Taufik, Moh.; Seftiono, Hermawan
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.v10i3.9696

Abstract

Halal food is crucial for consumers, especially in Indonesia, which has the biggest Muslim population in the world. Halal food can be identified by a halal label on its packaging. Halal labels can be obtained through the Halal Product Assurance System (SPJH). This study evaluates the Halal Product Assurance System in CV. Mamifood Sukses Abadi Bogor, involving critical ingredients such as cheese sauce, cheese spread, and milk jam. The findings of this study suggest that CV. Mamifood Sukses Abadi Bogor is committed to and responsible for the implementation of the Halal Product Assurance System. All ingredients used for products have a halal certificate issued by the Institute for the Study of Food, Drugs, and Cosmetics of the Indonesian Ulema Council (LPPOM MUI). Its production has complied with the conditions regulated by the Halal Product Guarantee Agency (BPJPH). The name and sensory profile of the product does not link to the name and sensory profile of non-halal products. The top management has also conducted internal audits and management reviews, with the most recent one taking place in 2021, to monitor and evaluate the Halal Product Assurance System implementation. In general, CV. Mamifood Sukses Abadi Bogor has adhered to all of the Halal Product Assurance System criteria established by the Halal Product Guarantee Agency.
Formulasi Pembuatan Jelly Powder Flavour Vanilla Meggunakan Gracilaria Sp Dengan Penambahan Karagenan Seftiono, Hermawan; Hartanto, Adrian; Taufik, Moh.
JURNAL AGROINDUSTRI HALAL Vol. 11 No. 1 (2025): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v11i1.11525

Abstract

Jelly powder is a product that can be used as the main raw material in the manufacture of jelly drinks, jelly candy, jelly pudding, and others; the primary function of jelly powder is to improve the viscosity and strength of the gel in the product you want to make. In this research, Jelly powder used Gracilaria sp. as the main ingredient and carrageenan as a gelling agent in jelly products. Gracilaria sp. was chosen because it is relatively easy to cultivate and abundantly available in the sea. This research aimed to determine vanilla flavored jelly powder's formulation and analyze the sensory properties. The methods used in the sample extraction process are soaking, drying, bleaching, acidification, and grinding. The data obtained were then processed by one-way analysis of variance (ANOVA) at a 95% confidence level using Duncan's further test. The best formulation from the results of the organoleptic analysis is F3. This formulation has hedonic values for taste, aroma, texture, aftertaste, and overall, respectively, 3.52 ± 0.82, 3.18 ± 0.8, 3.9 ± 0.78, 3.73 ± 0.7, and 3.58 ± 0.31. This formulation showed good organoleptic values across all parameters, indicating its potential to be the best formula for producing jelly powder
Co-Authors Achmad Faqih Achmad Faqih Adrian Hartanto, Adrian AF Aziez AF Aziez Aman Santoso Aranggraeni, Renda Aryani, Fajar Dian Awati Fane Bha’iq Roza Rakhmatullah Diamonda, Sadewa Aziz Effendy, Muhammad Burhanuddin Erwin Aditya Pratama Faizatul Hayati Fajar Ari Sudewo Fathurrohman Husen Fausta, Moza Hartoyo Hartoyo Heliany, Ina Ilahi, Lailiy Kurnia Ilmi, Moch Bakhrul Ilzamha Hadijah Rusdan Irwan Irwan Iwan Setia Budi Izzudin Kanti Rahayu Khoerul Umam Lailiy Kurnia Ilahi Linia, Marisa Marisa Linia Maulidian, Maulidian Muh. Harley Maulana Mukhidin - Nasoetion, Dedi Wardana Nur Khasanah Nuridin Nuridin Nurwulan Purnasari Pertiwi, Ella Paramitha Putri Amalia Rezike Nurul Ergiarti Rifan Hanen Ananto Rizky Mahesa Roziyan Adi Wicaksana Ruganda, Ruganda S, Maghfiroh Agustinasari S Safari, Dik Dik Sofyan SANUSI SANUSI Sari Mustika Satriawan, Pri Agung Seftiono, Hermawan Shintia Aulia Soekorini, Noenik Soesi Idayanti Soesi Idayati Sugiyanto Sugiyanto Syahrul Borman, Muhammad Syamsiar, Syamsiar Tarigan, Lidia Alvionita Tyas Soemarah KD Tyas Soemarah KD Unggul Sugiharto Utami, Yuni Putri Wahyuningtyas, Wulan Suci Widya Saputra, Zakaria Tribrata Wijaya, Radar Yakin, Moh Ainul Yuni Putri Utami Zakky, Firnanda Auliya