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All Journal JITEK (Jurnal Ilmiah Teknosains) Jurnal Teknologi Pangan dan Hasil Pertanian JURNAL PANGAN Journal of Functional Food and Nutraceutical Journal of Agri-Food Science and Technology (JAFoST) Journal of Halal Science and Research

Rahayu, Wahidah Mahanani

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Author-ID : 2118254

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Mechanical Engineering Nursing Social Sciences Veterinary Other

Published : 12 Documents Claim Missing Document

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Evaluation of the implementation of good manufacturing practices (gmp) in cv panda food, a special region of yogyakarta Saputra, Agum Dwi; Rahayu, Wahidah Mahanani
Journal of Halal Science and Research Vol. 3 No. 1 (2022): February
Publisher : Universitas Ahmad Dahlan

CV Panda Food is a company engaged in the snack food industry in the form of nori (seaweed) which Mr. Stenly Hendi Avanda founded in 2012. There are several products and various flavors offered by CV Panda Food, such as Mininori Seasoned Chicken and Roast Beef, Panda Seaweed Original Flavor, Spicy Flavor, and Barbeque Flavor. To keep the food free of potential biological, chemical, and other pollutants that could harm, interfere with, or otherwise put human health in jeopardy so that it is safe to consume, CV Panda Food needs to be evaluated on Good Manufacturing Practices (GMP). Mininori production, which refers to the Regulation of the Minister of Industry of the Republic of Indonesia Number 75/M-IND/PER/2010, consists of location, buildings, facilities and sanitation, machinery and equipment, materials, process control, final products, laboratories, workers, packaging, labels and product description, storage, maintenance and sanitation programs, transportation, documentation and recording, training, product recall and program implementation. The purpose of implementing the Practical Work is to implement GMP at CV Panda Food concerning the Regulation of the Minister of Industry of the Republic of Indonesia No. 75/M-IND/PER/7/2010 and the obstacles found in CV Panda Food in implementing GMP in Miniori production. The methods used in data collection are observation, interviews, direct practice, documentation, and literature study. The results are that CV Panda Food has not fully implemented the GMP Regulation of the Minister of Industry of the Republic of Indonesia No. 75/M-IND/PER/7/2010. There are 83.07% appropriate, and 16.93% non-conformance from 18 aspects due to human factors, materials, environment, and methods, namely doors, ventilation, and windows not equipped with screens, not having a laboratory, walls, and floors form elbows so that the production environment is challenging to clean, there is no pest prevention, lack of dryers or tissue and lack of firm action on GMP violators, lack of awareness in the implementation of sanitation, and there is still garbage that accumulates in the production room due to lack of monitoring from the head production that pollutes the environment.

Evaluation of the implementation of the halal assurance system for mininori products at cv panda food, special region of yogyakarta Anggi, Anggi; Rahayu, Wahidah Mahanani
Journal of Halal Science and Research Vol. 3 No. 2 (2022): September
Publisher : Universitas Ahmad Dahlan

Halal is one of the essential requirements for seasonal consumers in consuming food products. CV Panda Food is one of the snack manufacturers that requires a halal certification for products to be distributed. This observation aims to determine whether the raw materials used have received a halal certificate and to analyze the suitability of the Halal Assurance System (SJH) application based on the HAS 23000 standard. The methods used in data collection are observation, interviews, direct practice, documentation, and literature study. The evaluation was carried out by checklist analysis and adjusted to 11 HAS 23000 LPPOM MUI requirements. The results are that all raw materials have received Halal approval from the MUI. After conducting a suitability analysis of the CV Panda Food Halal Assurance System implementation, there are still deficiencies; the requirement that must be corrected first are written procedures for critical activities, training, halal management team, and halal policies.

Antioxidant and color properties of black soybean tempe beverage with the addition of sappan wood and cinnamon Silviandari, Putri Masitha; Rahayu, Wahidah Mahanani; Silvana, Ana
Journal of Halal Science and Research Vol. 5 No. 1 (2024): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jhsr.v5i1.9480

Black soybean was fermented into Tempe to increase its functional properties and bioavailability. To develop black soybean tempe into a beverage for practical consumption, sappan wood and cinnamon were added to improve the appearance and functional properties. This research aims to determine the effect of sappan wood and cinnamon addition on antioxidant levels, phenolic levels, and brightness levels of black soybean tempe beverages. The research used a Completely Randomized Design (CRD) with a ratio of sappan wood and cinnamon at 0:0, 3:0.5, 2.5:1, and 2:1.5 (%w/w). Beverage made from commercial yellow soybean tempe was used as control. This research started by making tempe using Yogyakarta's traditional method. Beans were dehulled, boiled for 30 minutes, soaked in boiling water for 36 hours, boiled again for 30 minutes, inoculated with RAPRIMA, and incubated for 40 hours at room temperature. Tempe beverage was made by milling tempe and 80°C water at 1:3 (w/w) and the barks at the mentioned ratio, followed by filtration. The beverages were then analyzed for their Ascorbic Acid Equivalent Antioxidant Capacity (AEAC), total phenolics using the Folin-Ciocalteu method, and brightness levels using the CIE method. The results showed the antioxidant properties ranged between 82.67-86.93 mg AEAC/ml, total phenolics: 53.43-66.53 mg GAE/ml, color brightness parameter L*: 33.82-34.49, a *: 1.97-2.01, and b*: 4.09-5.05. It can be concluded that adding sappan wood and cinnamon improved the antioxidant levels and appearance of black soybean tempe beverages. The highest antioxidant properties and brightness level were obtained by adding 3% and 0.5% of sappan wood and cinnamon bark, respectively.

Characteristics of ice cream from black soybean sprout juice – red dragon fruit with yolk emulsifier Rahayu, Wahidah Mahanani; Mustaqim, Luthfi; Khairi, Amalya Nurul; Permadi, Adi; Hidayah, Nurul
Journal of Halal Science and Research Vol. 5 No. 2 (2024): September
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jhsr.v5i2.10030

Black soybean germination into sprouts reportedly improved nutrition digestibility and bioactive compound content. Red dragon fruit (RDF) and egg yolk (EY) can be used as natural and halal colorants and emulsifiers. Black soybean sprout (BSS) juice made non-dairy ice cream with red dragon fruit and egg yolk as an emulsifier. This research aimed to measure the effect of various red dragon fruit and egg yolk concentrations on the characteristics of ice cream made from BSS juice. A completely randomized design was applied to six formulations made using the ratio of RDF : EY of FA (20%: 3%), FB (20%: 4%), FC (20%: 5%), FD (40%: 3%), FE (40%: 4%), and FF (40%: 5%). BSS juice was made using 48 hours of room temperature incubated sprout and water at a 1:4 (b/v) ratio. Filtrate was then mixed with sugar, cornstarch, and salt into a dough, which was then mixed with RDF and EY at various concentrations. Nutritional proximate composition, radical scavenging activity, phenolic content, total anthocyanin content, vitamin C, and sensory acceptance were analyzed. Data was then statistically analyzed using one-way ANOVA, followed by Duncan’s Multiple Range Test. Results showed that higher RDF significantly changed overrun, melting rate, increased moisture content, vitamin C (20.4 – 40.23 mg/100 g), antioxidant activity (34.9 – 62.78 % radical scavenging activity), total phenolics (0.341 – 0.536 mg/g GAE), and total anthocyanin (3.905 – 9.726 mg/kg), and hedonic score, but shorter melting time. The shortest melting time was obtained by ice cream made using 20% RDF and 5% EY, the lower concentration of fruit, and the highest concentration of egg yolk, respectively. The results indicated that BSS juice could be used as the main ingredient to make non-dairy ice cream, with red dragon fruit and egg yolk as natural colorants and emulsifiers, respectively. Keywords: Black soybean sprout, Non-dairy ice cream, Red dragon fruit

Co-Authors Adi Permadi, Adi Adisty, Amanda Dwi Oktavia Anggi, Anggi Fauzi, Luthfi Fikri Juwitaningtyas, Titisari Khairi, Amalya Nurul Mustaqim, Luthfi Nurrohmah, Beta Achromi NURUL HIDAYAH Nurul Hidayah Rahmadhia, Safinta Nurinda Saputra, Agum Dwi Saputra, Yanas Anggana Sari, Oktavia Nurmalita Septiyani, Retnosyari Silvana, Ana Silviandari, Putri Masitha Widya Larasati, Widya

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