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All Journal Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Jurnal Pengolahan Hasil Perikanan Indonesia Media Gizi dan Keluarga Jurnal Keteknikan Pertanian Agrointek Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) agriTECH Warta IHP (Warta Industri Hasil Pertanian) Jurnal Teknologi & Industri Hasil Pertanian Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Ilmiah Teknik Kimia Jurnal Mutu Pangan : Indonesian Journal of Food Quality Canrea Journal: Food Technology, Nutritions, and Culinary Journal Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Cakrawala Repositori Imwi Indonesian Journal of Applied Research (IJAR) Jurnal Pusat Inovasi Masyarakat Journal of Halal Science and Research Halal Studies and Society
Dias Indrasti
Departemen Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, IPB University, Bogor
Religion Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Engineering Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Public Health Social Sciences Other

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Modification of a Rice Cooker into Black Garlic Aging Chamber and Performance Analysis Ussy Siti Qudsiyah; Dias Indrasti; Tjahja Muhandri
Jurnal Keteknikan Pertanian Vol. 13 No. 3 (2025): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.013.3.362-374

Abstract

This study aimed to modify a conventional rice cooker into a temperature-controlled aging chamber for black garlic production. The modification involved disabling the automatic switch and replacing the internal sensor with an external DS18B20 sensor, connected to an STC-1000 digital thermostat. The system was designed to maintain consistent heating at three temperature settings: 60 °C, 70 °C, and 80 °C, and enabled real-time temperature monitoring using a thermo recorder. Results showed that the modified rice cooker with only a thermostat had a temperature fluctuation of 10.8 °C. When combined with 4 mm cardboard insulation, the fluctuation decreased significantly to 3.8 °C.  
Profil Komponen Volatil Beberapa Jenis Satai Menggunakan Kromatografi Gas Dias Indrasti; Muhammad Faqih Mukhlisin; Noviyan Darmawan; Nancy Dewi Yuliana
Jurnal Ilmu Pertanian Indonesia Vol. 27 No. 2 (2022): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18343/jipi.27.2.199

Abstract

Satay as Indonesian food is made from several pieces of meat stabbed with a bamboo stick and grilled. Satay has a unique aroma because of the diversity in total organic volatile contents. Differences in volatile compounds are also influenced by species breed and processing method. Volatilomics is a method used to ensure the authenticity of meat products through the detection, characterization, and quantification of all volatile metabolites in biological systems. This study aims to evaluate volatile profiles in beef, chicken, pork satay, and their mixtures. The volatile components of satay were extracted using the solid-phase micro extraction (SPME) method and analyzed using gas chromatography-mass spectrometry (GC-MS) instrument. Data were analyzed by multivariate principles component analysis (PCA). Beef, chicken, and pork satays were identified as having 104,134, and 112 volatile compounds, respectively. Nonanal was a volatile compound with the highest intensity in beef satay samples, benzaldehyde in chicken satay, and cyclohexanol in pork satay. Volatile components of satay with different types of meat showed good separation using the PCA model. Beef, chicken, and pork satays are grouped separately. Mixed-meat satay containing pork was grouped next to the pork satay. Volatilomic analysis identified a hexanal compound was potential to be used as a marker to distinguish between pork and other meat satays in halal authentication process. Keywords: beef, chicken, halal, pork, volatilomics
Halal industry as Indonesia’s new economic engine: The role of Mutual Recognition Agreements Evita Manthovani; Frendy Ahmad Afandi; Susi Susyanti; Dias Indrasti; Lili Indriyani; Gita Permatasari; Nichanan Khankasikam
Halal Studies and Society Vol. 2 No. 3 (2025): September 2025
Publisher : IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/hass.2.3.11-16

Abstract

The acceleration of halal certification is a strategic policy issue in the global Islamic economy during the rise of cross-border demand for halal products. Only 28.8% of food and beverage enterprises in Indonesia had obtained halal certification as of February 11, 2025, despite the country’s strategic position in the global market. Therefore, this study aims to examine the role of Mutual Recognition Agreements (MRA) in facilitating halal certification with a particular focus on food and beverage products through regulatory harmonization. MRA documents and international halal regulatory frameworks are analysed using an empirical qualitative method, supported by semi-structured interviews with halal certification stakeholders. The results suggest that MRA is expected to streamline procedures, avoid duplication, and improve efficiency, particularly in cross-border certification. However, the effectiveness is constrained by differences in Sharia interpretation, uneven testing infrastructure, and coordination challenges. MRA can support more efficient halal certification when reinforced by institutional capacity building and digitalized certification systems.
Co-Authors Abdul Rohman Abu Bakar, Nor Kartini Afandi, Frendy Ahmad Alfin Maulana Wihardi Alhusna, Lutfianes Mellinia Alifian Gigih Pangestu Andini Giwang Kinasih Antung Sima Firlieyanti Anuraga Jayanegara Aulia, Hasna Rahma Ayu Rizki Rosiana Putri Azizah Tsaniya Fasya Balqis, Finanda Rahil Budi Setiawan Cony Arisya Putri Dachriyanus Dede Robiatul Adawiyah Dian Herawati Dian Herawati Dodik Briawan Eko Hari Purnomo Endang Prangdimurti Evita Manthovani Faleh Setia Budi Feri Kusnandar Fina Siliyya Fransiska Utami Frendy Ahmad Afandi Fuhrmann, Philipp Giriwono , Puspo Edi Gita Permatasari Haikal Samhana Hanifah Nuryani Lioe Hunaefi, Dase Imroatus Sholikah Irvan Ardi Saputro Kezia Grace Abraham Laksono Wibowo Lili Indriyani Mirlanda Muhamad Rizal Martua Damanik Muhammad Faqih Mukhlisin Muhammad Hauzan Arifin Mukhlisin, Muhammad Faqih Naila Khoirun Nafisah Nancy Dewi Yuliana Nancy Dewi Yuliana Nasution, Amalia Nichanan Khankasikam Niswatul Khoiriyah Noviyan Darmawan Nugraha Edhi Suyatma Nur Annisa Nur Wulandari Nuri Andarwulan Permadi, Handika Pertiwi, Chafiyani Wulan Pipit Novita Indriani Putri, Danica Ramadhina, Siti Hanifah Rifan Ratna Komala Putri Ricky Rikardo Rifky Khoeruddin Rizal Umami Rusydah, Muthia Kautsar Sabila, Maureen Sari, Dwi Indah Permata Silitonga, Rhoito Frista Siti Maryamah Slamet Budijanto Smetanska, Iryna Sugiyono Sugiyono Susi Susyanti Tjahja Muhamdri Tjahja Muhandri Ussy Siti Qudsiyah Yane Regiyana Yane Regiyana Yane Regiyana, Yane Yulianti Yulianti Yuyun Mardiana