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All Journal Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Halal Research Journal
Hapsari, Dara Puspita
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Religion Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Engineering Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering

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Kajian Titik Kritis Kehalalan Produk Olahan Yogurt Hapsari, Dara Puspita; Budi, Endah; Gunawan, Setiyo
Halal Research Vol 2 No 1 (2022): February
Publisher : Halal Center ITS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12962/j22759970.v2i1.193

Abstract

Pasar global yang kini semakin meluas membuat konsumen harus lebih berhati-hati terutama ketika membeli produk makanan. Konsumsi makanan halal merupakan kewajiban bagi umat muslim. Salah satu produk makanan yang sedang banyak digemari beberapa tahun belakangan adalah yoghurt. Yoghurt diklaim memiliki banyak manfaat baik bagi kesehatan tubuh khususnya pencernaan karena mengandung bakteri baik atau probiotik. Yoghurt dibuat dengan melakukan fermentasi pada susu, dengan bantuan bakteri asam laktat. Sebagai produk hasil fermentasi yoghurt memiliki titik kritis kehalalan. Untuk menjaga tekstur yoghurt umumnya ditambahkan penstabil nabati maupun hewani. Pada artikel ini akan dibahas lebih dalam mengenai sejarah, proses pembuatan, komposisi serta titik kritis yoghurt berdasarkan studi literatur. Tujuan dari penulisan artikel ini adalah membantu pembaca untuk lebih memahami hal-hal yang perlu diperhatikan saat akan membeli produk olahan fermentasi yoghurt. Sebagai informasi tambahan terdapat 10 produk yoghurt yang banyak beredar di Indonesia yang akan dibandingkan komposisi serta status halal pada produk tersebut. Berdasarkan hasil perbandingan yang dilakukan, 80% produk yang banyak beredar di Indonesia sudah memiliki sertifikasi halal yang diakui MUI.
BNC production of siwalan neer and sugarcane molasses as novel media sources Hapsari, Dara Puspita; Perdani, Claudia Gadizza; Fahmi, Fahmi; Nurika, Irnia; Gunawan, Setiyo
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 7, No 2 (2024)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2024.007.02.3

Abstract

Bacterial nanocellulose (BNC) is a unique biopolymer with remarkable purity and material properties that distinguish it from plant-derived cellulose by its absence of lignin and hemicellulose. Recent research has focused on using organic waste materials as alternative substrates to reduce the cost of BNC production. This study examines the efficacy of Siwalan neer and sugarcane molasses as novel media for cultivating Komagataeibacter xylinus by comparing their performance with that of Hestrin and Schramm (HS) medium. The BNC harvested from these alternative media was rigorously characterized using scanning electron microscopy (SEM), Fourier Transform Infrared Spectroscopy (FTIR), and Thermogravimetric Analysis (TGA) to evaluate its structural and thermal properties. Notably, the use of Siwalan neer and sugarcane molasses as growth substrates enabled K. xylinus to produce BNC at a yield of 3.83 g/L, significantly exceeding the yield from the HS medium, which was 1.46 g/L. These findings highlight the potential of leveraging alternative substrates to enhance BNC production yield, cost-effectiveness, and environmental sustainability.
Co-Authors Budi, Endah Claudia Gadizza Perdani, Claudia Gadizza Fahmi Fahmi Irnia Nurika Setiyo Gunawan