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All Journal Indonesian Journal of Geography Cakrawala Pendidikan Seminar Nasional Aplikasi Teknologi Informasi (SNATI) Jurnal Penelitian Agama Jurnal YIN YANG Jurnal KOMUNIKA Jurnal INSANIA Al-Mustashfa Indonesian Journal of Chemistry EKO-REGIONAL JURNAL PENGEMBANGAN EKONOMI WILAYAH Jurnal Teknik Informatika (JUTIF) Komunika: Jurnal Dakwah dan Komunikasi INSANIA : Jurnal Pemikiran Alternatif Kependidikan Jurnal Penelitian Agama Yinyang: Jurnal Studi Islam Gender dan Anak Journal of Applied Economics in Developing Countries

Fajar Hardoyono

Department Of Science And Technology, Faculty Of Science And Technology, Universitas Islam Negeri Profesor Kiai Haji Saifuddin Zuhri, Indonesia

Author-ID : 263160

Religion Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Social Sciences

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PENGEMBANGAN PUSAT STUDI PENELITIAN PRODUK HALAL BERBASIS PENGUJIAN SAINTIFIK [STUDI KASUS PENGUJIAN PRODUK HALAL PADA MAKANAN MENGGUNAKAN INSTRUMEN GC/MS, FTIR, PCR DAN ELECTRONIC NOSE] Fajar Hardoyono
Jurnal Penelitian Agama Vol 16 No 1 (2015)
Publisher : IAIN Purwokerto

Abstract: This article discusses the testing of food products processed meat using real time PCR instrument, an infrared spectrophotometer FTIR, GCMS, and electronic nose. Samples tested were processed meat products that include pure beef, mutton pure, pure pork, beef sausage, chicken sausage, goat sausage, pork sausage, veal nuggets, chicken nuggets, as well as processed products deliberately contaminated with the pigs. Testing of samples using four types of instruments that includes real-time PCR, spectrophotometry infrared FTIR, GC/MS, and the electronic nose was able to distinguish good quantitative differences between one sample with another sample. In the sample testing of food products manufactured by large-scale manufacturer of Small and Medium Enterprises (SMEs) and have not labeled halal, researchers have not found contamination pork elements on sausages nuggets, beef, and meatballs products. Keywords: Authentication Halal, Real Time PCR, FTIR, GC/MS, E-nose, Meat

PENELITIAN DAN PENGEMBANGAN SENSOR AROMATIK SEBAGAI ALAT DETEKSI ALKOHOL PADA PARFUM DAN WEWANGIAN UNTUK AUTENTIKASI PRODUK PARFUM HALAL Fajar Hardoyono
Jurnal Penelitian Agama Vol 18 No 2 (2017)
Publisher : IAIN Purwokerto

Abstract: The development of aromatic sensor array instrument for the detection of alcohol in perfume. The research was conducted by developing the sensor array using 8 sensors made of metal oxide semiconductor. The sensor types used in this study consisted of TGS 813, TGS 822, TGS 2600, TGS 826, TGS 2611, TGS 2620, TGS 2612 and TGS 2602. Response patterns of 8 sensors formed a sensor array pattern used to detect the aroma of 2 groups of samples perfume made from the essential oil of ginger. The first sample group is pure ginger atsiri oil without mixed alcohol. The second sample group was made from the ginger atsiri oil mixed with alcohol with a level of 0.02 M. The results of the data recording show that the developed instrument is able to dissect the first sample group with the second sample group. Data analysis using principal component analysis method (PCA shows that the instrument is able to distinguish the contaminated alcohol perfume group 0.2 M with the alcohol-free perfume group with 100% accuracy. Keywords: Sensor Aroma, Perfume.

Co-Authors Ahmad Dahlan Atabik Atabik Bambang Heru Iswanto Bhimo Rizky Samudro, Bhimo Rizky Fian, Khafifatul Hary Pudjianto Hary Pudjianto Kikin Windhani Kikin Windhani Kikin Windhani Kuwat Triyana Sambodo, Herman Sudjarwanto Sudjarwanto Tri Mulyaningsih Windhani, Kikin Yunastiti Purwaningsih, Yunastiti

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Journal : Jurnal Penelitian Agama