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All Journal Jurnal Ilmu Pangan dan Hasil Pertanian Journal of Digital Marketing and Halal Industry Science Technology and Management Journal (STMJ)
Hapsari, Martina Widhi
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Public Health Other

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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

Abstract

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

Abstract

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

Abstract

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

Abstract

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%).
Co-Authors Anggraeni, Novia Novianingrum, Milka Putri Parameswari, Genoveva Visi Paulus Damar Bayu Murti Ratih Paramastuti Rizkaprilisa, Windy Rohana, Lina Silvia Nurvita, Silvia