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Difficulties Experience of Halal Product Process Assistant During Halal Certification Process Rizkaprilisa, Windy; Paramastuti, Ratih; Anggraeni, Novia; Nurvita, Silvia; Hapsari, Martina Widhi; Murti, Paulus Damar Bayu
Journal of Digital Marketing and Halal Industry Vol. 6 No. 2 (2024)
Publisher : Fakultas Ekonomi dan Bisnis Islam UIN Walisongo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/jdmhi.2024.6.2.20335

The increase in the issuance of halal certificates will continue to occur every year. Not all business actors understand the halal certification process, so a Proses Produk Halal (PPH) assistant is needed to educate and guide them. PPH assistant experience many obstacles when assisting business actors in registering the halal status of their products. This study aims to analyze the difficulties faced by PPH assistants and formulate ways to overcome these difficulties. Methods of this research use descriptive research that aims to systematically describe or explain a phenomenon that is currently occurring with factual data. The result of this research are most respondents have been PPH assistants for less than 1 year (57%). Business actors apply for halal certification for their products after the products are marketed (47%) and when they are required to be halal certified (53%). The reason business actors apply for halal certification is to follow government regulations (50%). The biggest difficulty experienced by PPH assistants is that business actors need to learn the importance of halal certification for their products (53%). They think that halal certification is a halal product without registering halal (63%). 80% of business actors do not know how to register for halal certification. PPH assistants feel that many business actors do not know how to access the “Si Halal” website (67%). These difficulties result in PPH assistants having different times in the halal certification process, namely more than 3 months (77%), 1-3 months (17%), and less than 1 month (7%).

Karakteristik Sensoris dan Fisikokimia Fruit Leather Buah Nanas Dengan Penambahan Kulit Mangga Sebagai Camilan Sehat Hapsari, Martina Widhi; Rohana, Lina
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 8, No 2 (2024)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v8i2.21001

Fruit leather is a dried fruit product shaped into thin sheets. Pineapple and mango peel can be used as raw materials for fruit leather. Pineapple contains a high water content, making it perishable and shortening its shelf life. Meanwhile, mango peel, which has yet to be widely utilized, has the potential for addition due to its high pectin, fiber, and antioxidant content. This study aims to determine the formulation and the effect of adding mango peel on the moisture content, antioxidant activity, tensile strength, and elongation of fruit leather. The experimental design used was a Completely Randomized Design (CRD) with a ratio of pineapple to mango peel as follows: A0 = (100:0), A1 = (80:20), A2 = (70:30), A3 = (60:40), and A4 = (50:50). The data obtained were analyzed using ANOVA. If significant differences were found among treatments, further analysis was conducted using Duncan's Multiple Range Test (DMRT) at a 5% significance level. The best treatment selection was based on the overall results of organoleptic tests, followed by physicochemical analysis. The selected formula in this study was treatment A1 (80:20), with results showing a moisture content of 22.88%, antioxidant activity of 81.78%, crude fiber content of 19.66%, tensile strength of 6.43 MPa, and elongation of 10.3%.

POTENTIAL IRON AND VITAMIN C FROM MORINGA LEAVES AS A FOOD PRODUCT TO OVERCOME ANEMIA: SYSTEMATIC REVIEW Hapsari, Martina Widhi; Parameswari, Genoveva Visi; Novianingrum, Milka Putri
Science Technology and Management Journal Vol. 5 No. 1 (2025): Januari 2025
Publisher : Fakultas Sains dan Teknologi, Universitas Nasional Karangturi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53416/stmj.v5i1.343

Anemia is a significant global health problem, especially in developing countries, with a high prevalence among adolescents and pregnant women. This study explores the potential of Moringa (Moringa oleifera) leaves as a nutrient source rich in iron and vitamin C to address anemia. Moringa leaves contain iron up to 7 mg per 100 g and vitamin C as much as 1,89 mg/g, which plays an important role in increasing hemoglobin levels and absorption of non-heme iron. The method used was a literature study with information analysis from various relevant literature sources. The results show that consumption of moringa leaves in the form of food products, such as biscuits and flour, can significantly increase hemoglobin levels, especially in anemic adolescent girls and pregnant women. The interaction between iron and vitamin C in Moringa leaves supports hemoglobin formation and overall health. Therefore, the integration of moringa into the daily diet can be an effective strategy in preventing and overcoming anemia and improving public health.

Difficulties Experience of Halal Product Process Assistant During Halal Certification Process Rizkaprilisa, Windy; Paramastuti, Ratih; Anggraeni, Novia; Nurvita, Silvia; Hapsari, Martina Widhi; Murti, Paulus Damar Bayu
Journal of Digital Marketing and Halal Industry Vol. 6 No. 2 (2024)
Publisher : Fakultas Ekonomi dan Bisnis Islam UIN Walisongo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/jdmhi.2024.6.2.20335

The increase in the issuance of halal certificates will continue to occur every year. Not all business actors understand the halal certification process, so a Proses Produk Halal (PPH) assistant is needed to educate and guide them. PPH assistant experience many obstacles when assisting business actors in registering the halal status of their products. This study aims to analyze the difficulties faced by PPH assistants and formulate ways to overcome these difficulties. Methods of this research use descriptive research that aims to systematically describe or explain a phenomenon that is currently occurring with factual data. The result of this research are most respondents have been PPH assistants for less than 1 year (57%). Business actors apply for halal certification for their products after the products are marketed (47%) and when they are required to be halal certified (53%). The reason business actors apply for halal certification is to follow government regulations (50%). The biggest difficulty experienced by PPH assistants is that business actors need to learn the importance of halal certification for their products (53%). They think that halal certification is a halal product without registering halal (63%). 80% of business actors do not know how to register for halal certification. PPH assistants feel that many business actors do not know how to access the “Si Halal” website (67%). These difficulties result in PPH assistants having different times in the halal certification process, namely more than 3 months (77%), 1-3 months (17%), and less than 1 month (7%).

Pengaruh penambahan gum arab terhadap karakteristik fisikokimia dan sensoris fruit leather melon (Cucumis melo var. Cantalupensis) Griselda, Amelia; Hapsari, Martina Widhi
Journal of Tropical AgriFood Volume 6 Nomor 1 Tahun 2024
Publisher : Jurusan Teknologi Hasil Pertanian Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.6.1.2024.15506.27-34

Tingkat konsumsi buah masyarakat Indonesia masih sangat rendah, yaitu 88,56 gram/kapita/hari. Fruit leather merupakan produk olahan yang berasal dari bubur daging buah yang dikeringkan dengan kadar air di bawah 20%, berbentuk lembaran tipis yang dapat digulung dan dikonsumsi sebagai makanan ringan. Tujuan dari penelitian ini adalah untuk mengetahui efek penambahan gum arab pada karakteristik fisiko-kimia dan sensoris fruit leatherdari campuran kulit buah melon dan kulit melon, serta untuk menentukan konsentrasi gum arab yang dapat menghasilkan fruit leather dengan respons sensoris terbaik. Penelitian ini menggunakan metode eksperimental dengan 4 variasi konsentrasi gum arab, yaitu kontrol (0%); 0,4%; 0,6%; dan 0,8%. Penambahan gum arab berpengaruh nyata (p<0,05) terhadap karakteristik sensoris untuk warna dan tekstur fruit leather. Formulasi penambahan gum arab 0,4% menghasilkan fruit leatherdengan respons sensoris terbaik. Fruit leatheryang dihasilkan memenuhi standar nasional SNI 01-1718-1996 dengan karakteristik kadar air 19,63%, kadar abu sebesar 3,86%, dan kadar serat kasar sebesar 1,94%.

Karakteristik es krim ubi jalar kuning dengan pewarna alami tepung kulit buah naga merah Alicia, Rhema; Hapsari, Martina Widhi
Journal of Tropical AgriFood Volume 6 Nomor 1 Tahun 2024
Publisher : Jurusan Teknologi Hasil Pertanian Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.6.1.2024.15507.42-49

Es krim adalah makanan semi-padat yang populer dan digemari oleh semua kalangan di seluruh dunia. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung kulit buah naga merah terhadap es krim ubi jalar kuning dan menghasilkan es krim dengan sifat fisik, kimia, dan organoleptik terbaik. Penggunaan kulit buah naga sebagai pewarna sekaligus penstabil dan ubi jalar kuning sebagai penambah total padatan pada pembuatan es krim diharapkan akan menghasilkan produk diversifikasi pangan dengan nilai fungsional dan sensori yang baik dan dapat diterima. Selain itu, formulasi es krim yang digunakan terdiri dari bahan-bahan nabati sehingga baik vegetarian dan orang yang alergi terhadap susu sapi dapat mengonsumsinya. Penelitian ini dilaksanakan menggunakan Rancangan Acak Lengkap dengan perlakuan penambahan kulit buah naga merah terhadap adonan es krim yang terdiri dari lima taraf dan empat kali pengulangan. Adapun taraf dalam penelitian ini adalah 0%, 1,5%, 3%, 4,5%, dan 6%. Hasil penelitian menunjukkan bahwa penambahan tepung kulit buah naga dalam berbagai taraf menunjukkan bahwa tepung kulit buah naga merah berpengaruh nyata (p<0,05) terhadap karakteristik organoleptik (tekstur, warna, flavor, dan penerimaan keseluruhan), overrun, daya leleh, aktivitas antioksidan, dan kadar lemak pada es krim ubi jalar kuning. Es krim ubi jalar kuning dengan penambahan tepung kulit naga merah terbaik didapatkan pada perlakuan 1,5% yaitu dengan nilai penerimaan keseluruhan 4 yaitu suka, tekstur agak lembut, warna menarik, dan rasa suka, overrun 17,39%, daya leleh selama 32,53 menit, aktivitas antioksidan 13,24%, dan kadar lemak sebesar 9,05%.

POTENTIAL OF DIETARY FIBER AND ANTIOXIDANTS FROM COFFEE SKIN AS A FOOD PRODUCT IN PREVENTING OBESITY: SYSTEMATIC REVIEW Eleora Setiawan, Sia, Clarissa; Yuliantara, Arri; Rizkaprilisa, Windy; Paramastuti, Ratih; Hapsari, Martina Widhi
Science Technology and Management Journal Vol. 4 No. 1 (2024): Januari 2024
Publisher : Fakultas Sains dan Teknologi, Universitas Nasional Karangturi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53416/stmj.v4i1.224

Obesity is a global health problem that continues to increase and is a major concern in efforts to maintain public health. In this context, the role of food in preventing obesity becomes very important. Food components that have an impact on preventing obesity, namely dietary fiber and antioxidants. Coffee skins are often not utilized, even though they contain high amounts of dietary fiber and antioxidants which can help prevent obesity. The purpose of this article is to explain the potential of dietary fiber and coffee skin antioxidants to prevent obesity. The method used to complete this article is by using the literature study method. Coffee skin consists of several parts, namely pulp, parchment, and silverskin. The coffee skin is obtained from processing coffee berries or coffee cherries which go through wet, dry and semi-wet processing stages. Food products made with coffee skins contain high levels of dietary fiber and antioxidants so they can prevent obesity. Food products made using coffee husks include tea, biscuits, granola, syrup, chocolate and kombucha. Utilizing coffee skins as a food ingredient created food product that are not only delicious but also healthy because they can help individuals maintain a balanced body weight. The dietary fiber and antioxidants contained in coffee skin have the potential to prevent obesity so they can be used as food products.

INNOVATION OF ALTERNATIVE YOGURT PRODUCTS FROM NUTS : SYSTEMATIC REVIEW Hartono, Angela Puteri; Purwanto, Divina Elaine; Zulaikha, Siti; Rizkaprilisa, Windy; Paramastuti, Ratih; Hapsari, Martina Widhi
Science Technology and Management Journal Vol. 4 No. 1 (2024): Januari 2024
Publisher : Fakultas Sains dan Teknologi, Universitas Nasional Karangturi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53416/stmj.v4i1.225

One result of probiotic fermentation is yogurt, usually made from cow's milk. The latest innovation makes it possible to make yogurt from plant ingredients. Vegan yogurt has development potential due to its functional content and high nutritional value. This yogurt is made from nuts, rich in fiber, lactose-free, and casein-free. Soybeans, green beans, kidney beans, almonds, peanuts, and Arbilan nuts as plant protein sources can be used as an alternative to making plant-based yogurt. The results show the potential of nut yogurt as a functional food product that can support health, emphasizing its benefits in reducing the risk of hypertension. This article provides an in-depth overview of the development and opportunities for developing nut-based yogurt products as a healthy alternative.

EDUKASI DAN PELATIHAN PEMBUATAN ES KRIM SAYUR DAN BUAH BAGI REMAJA Paramastuti, Ratih; Rizkaprilisa, Windy; Hapsari, Martina Widhi; Dewi, Lusiawati
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 5 No. 2 (2024): Volume 5 No. 2 Tahun 2024
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v5i2.23878

Remaja rentan terhadap defisiensi mikronutrien karena kebutuhan zat gizinya yang tinggi untuk pertumbuhan, gaya hidup dan pola konsumsinya. Pengabdian kepada masyarakat ini bertujuan untuk meningkatkan pengetahuan remaja mengenai defisiensi mikronutrien, memberikan pelatihan pembuatan inovasi pangan yang memiliki kandungan vitamin dan mineral yang tinggi, meningkatkan minat remaja untuk konsumsi sayur dan buah, dan menumbuhkan jiwa wirausaha agar siswa dapat melihat potensi bahan pangan lokal. Produk yang dibuat adalah es krim daun kelor dan es krim mangga. Kegiatan dilaksanakan pada bulan Juli di SMK Kristen Terang Bangsa Semarang. Kegiatan ini terbagi menjadi pre-test, edukasi, praktik pembuatan es krim sayur dan buah, dan post-test. Peserta kegiatan sebanyak 18 orang yang terdiri dari 10 orang remaja putri dan 8 orang remaja putra yang mempunyai usia dalam rentang 15-18 tahun. Frekuensi konsumsi sayur responden yang termasuk dalam kategori kurang sebesar 89%, sedangkan frekuensi konsumsi buah yang termasuk kategori kurang sebanyak 94%. Hasil pengabdian menunjukkan bahwa peserta yang mengalami peningkatan pengetahuan sebesar 83%. Kepuasan peserta pengabdian terhadap topik, materi yang disampaikan, dan kesan mengikuti kegiatan adalah responden merasa bahwa kegiatan yang dilakukan bermanfaat. Kesan responden setelah mengikuti kegiatan antara lain penjelasan mudah dipahami, acara menarik, kegiatannya seru, materi mudah dicerna, acara bermanfaat, menyenangkan, dan menambah wawasan.

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