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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Ilmu Pangan dan Hasil Pertanian JURNAL PERTANIAN JURNAL AGROINDUSTRI HALAL Jurnal Ilmiah Pangan Halal Karimah Tauhid
Intan Kusumaningrum
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Neuroscience Public Health Social Sciences Veterinary Other

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UTILIZATION OF LEMONGRASS EXTRACT (CYMBOPOGON CITRATUS) AGAINST THE ANTIOXIDANT CONTENT AND SENSORY PROPERTIES OF DARK CHOCOLATE PRODUCTS Pratiwy, Amelya Eka; Kusumaningrum, Intan; Aminullah, Aminullah
Jurnal Pertanian Vol. 10 No. 2 (2019): OKTOBER
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (503.349 KB) | DOI: 10.30997/jp.v10i2.1927

Abstract

The use of lemongrass extract on dark chocolate products is a diversification of processed chocolate products to increase the antioxidant content and sensory pofile. This research aims to study the effect of comparison chocolate and spice extracts, interaction chocolate and spice extracts comparison of lemongrass to antioxidant compounds and organoleptic characteristics, and to know the chemical properties of selected products. This study consisted of two phases: the first stage is to prepare lemongrass extract with the steam distillation method, the second stage is to make products that include chocolate melting, mixing and molding, then antioxidant tests and organoleptic to determine the selected products with quality sensory tasts and hedonic tests/preferences, chocolate product selected test chemical (moisture, ash, fat, protein, carbohydrate, and calories). The results of the study by testing the antioxidant different uses of chocolate on antioxidant components showed couverture chocolate types have a higher %inhibition compared to the chocolate kind of compound, the higher the addition of lemongrass extract, the higher antioxidant activity, in the organoleptic tests showed significantly different the parameters of aroma, taste and after taste, but not significantly different from the parameters of melt, interactions between different types of chocolate use, as well as the ratio of chocolate and lemongrass extract significantly influence antioxidant activity, but do not significantly affect organoleptic test results, couverture chocolate products with the addition of 0.3% spice extract are declared as selected products with antioxidant activity of 83.594%, 1.41% moisture, 1.04% ash, 20.96% fat, 3.40% protein content, 73.19% carbohydrates and total calories 495 kcal/100 grams.
PENGARUH LOGO HALAL DAN KESADARAN HALAL TERHADAP PREFERENSI KONSUMEN PRODUK NUGGET AYAM DI CIAWI BOGOR Kusumaningrum, Intan; Apriliana, Riyanda; Hutami, Rosy; Riski Hapsari, Distya
Jurnal Pertanian Vol. 12 No. 1 (2021): APRIL
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jp.v12i1.4226

Abstract

Halal telah menjadi gaya hidup konsumen muslim di dunia. Seiring meningkatnya populasi muslim, kesadaran untuk mengonsumsi makanan halal juga meningkat. Penelitian ini bertujuan untuk mengetahui bagaimana pengaruh logo halal dan kesadaran halal terhadap preferensi konsumen pada produk nugget ayam di Ciawi, Bogor. Pengumpulan data dilakukan menggunakan angket kuesioner yang diisi oleh 100 responden dan dipilih melalui metode purposive sampling. Analisis data menggunakan analisis deskriptif kuantitatif dan analisis linear berganda. Seluruh analisis data statistika dilakukan menggunakan SPSS 22. Kemudian, penelitian dilanjutkan dengan menguji boraks dan formalin secara kualitatif untuk 12 sampel nugget ayam yang dijual di sekitar wilayah Ciawi, Bogor. Hasil penelitian menunjukan pada uji pengaruh parsial variabel logo halal dan variabel kesadaran halal berpengaruh positif terhadap variabel preferensi konsumen. Uji simultan menyimpulkan pengaruh logo halal dan kesadaran halal terhadap preferensi konsumen secara positif terbukti signifikan mempengaruhi preferensi konsumen. Pengaruh yang diberikan yaitu sebesar 47%, hasil tersebut diperoleh dari nila R square. Berdasarkan hasil uji kandungan boraks dan formalin, dari 12 sampel yang telah diteliti menunjukan bahwa tidak ada nugget yang mengandung Boraks dan formalin.
Karakteristik Kimia Makanan Tradisional Kecimpring Dengan Fortifikasi Ikan Lele dan Pegagan (Centella asiatica) Handayasari, Faridah; Kusumaningrum, Intan; Juanda, Dede; Nurrohmah, Shadiah
JURNAL AGROINDUSTRI HALAL Vol. 9 No. 2 (2023): Jurnal Agroindustri Halal 9(2)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v9i2.8243

Abstract

Dalam penelitian ini dilakukan karakterisasi kimia terhadap makanan tradisional Kecimpring yang difortifikasi menggunakan ikan lele dan pegagan (Centella asiatica). Kecimpring terfortifikasi yang ditentukan karakteristik kimia adalah kecimpring dengan konsentrasi protein 10% dan pegagan 5% berdasarkan skor uji organoleptik tertinggi dari hasil penelitian sebelumnya. Tujuan dari penelitian ini adalah untuk membandingkan kandungan gizi, serat kasar, dan energi kecimpring yang difortifikasi dengan kecimpring yang tidak difortifikasi dan mengeksplorasi potensi penggunaannya sebagai sumber protein dengan tambahan manfaat kesehatan. Analisis laboratorium dilakukan untuk mengetahui persentase kadar air, abu, protein, lemak, serat kasar, dan energi pada kecimpring yang difortifikasi dan tidak difortifikasi sedangkan analisis kandungan karbohidrat dilakukan menggunakan perhitungan carbohydrate by difference. Hasil penelitian menunjukkan bahwa fortifikasi kecimpring dengan ikan lele dan pegagan secara nyata meningkatkan kandungan protein kecimpring terfortifikasi dari 1,75% menjadu 5,27% meskipun tidak ada perbedaan signifikan dalam penambahan kadar lemak, karbohidrat, serat kasar, dan kandungan energinya. Hal ini menunjukkan bahwa penambahan daging ikan lele pada kecimpring dapat digunakan sebagai penambah protein pada makanan tradisional.
Karakteristik Fisikokimia dan Sensori Selai Lembaran Albedo Semangka (Citrullus lanatus.) dengan Substitusi Daging Buah Cempedak Hutami, Rosy; Guna Wibawa, Sultan; Kusumaningrum, Intan; Amalia, Lia; Riski Hapsari , Distya; Nurhalimah, Siti
JURNAL AGROINDUSTRI HALAL Vol. 10 No. 2 (2024): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v10i2.10213

Abstract

Sheet jam is a processed jam food product that is processed with the addition of hydrocolloid so that it has a semi-solid, plastic and non-sticky texture. This study aims to utilize the watermelon rind and chempedak fruit in the manufature of sheet jam as one of the food diversifications. This studi used a one-faktor Completely Randomizd Design (CRD), namely the comparison of the watermelon rind and chempedak fruit flesh with 3 treatment levels (50%:50%, 60%:40%, 70%:30%). Data analysis used ANOVA with Duncan's Advanced Test at 95% confidence interval. The analysis used included chemical test analysis (moistur content, ash content, pectin content, crude fiber content), physical tests (total dissolved solids and color test), sensory quality, and hedonic tests to determine the product with the best treatment. The best treatment of sheet jam was with a ratio of 50% watermelon rind and 50% puree of chempedak pulp, having a moistures content of 19.83%, ash content of 0.42%, pectin content of 3.23%, crude fiber of 2.92%, and TDS 21.8 % °Brix. The results of the sensory quality of sheet jam with the best treatment had a brownish yellow color, tended to be sweet, smelled of less strong watermelon albedo, had a strong aroma of chempedak, and quite springy in texture. The results of the hedonik test on sheet jam were the best for color, aroma, taste, texture, and Overall parameters in the direction of liking (6,42 – 7,30).
Sifat Mutu Sensori dan Kimia Selai Kulit Buah Naga Merah dan Buah Sirsak Primaviera, Ellyvia; Kusumaningrum, Intan; Rohmayanti, S.Si, M.Si, Titi
JURNAL AGROINDUSTRI HALAL Vol. 10 No. 1 (2024): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Jam is a semi-solid food product made from fruit and sugar. This study aims to utilize red dragon fruit skin and soursop fruit flesh as jam. This study used a one-factor Completely Randomized Design (CRD) with a ratio of red dragon fruit skin pulp and soursop fruit pulp at five treatment levels, namely 20%:80%, 35%:65%, 50%:50%, 65%:35%, and 80%:20% with two repetitions. Product analysis consists of chemical tests for water content, ash content, crude fiber, total dissolved solids, degree of acidity (pH), sensory quality test, and hedonic test to determine the selected product. The analysis of research data used a test of variance (ANOVA) with Duncan's advanced test. The results of the research on selected products in the treatment of 80% red dragon fruit skin pulp: 20% soursop fruit pulp, which has a moisture content of 33.33%, an ash content of 0.49%, 3.45% crude fiber, and 50.10% total dissolved solids. Sensory quality tests lead to a purplish red color, smells of red dragon fruit skin, smells of soursop fruit, sweet and not sour taste, a non-bitter aftertaste, a soft mouth texture, easy to spread, and hedonic test on all parameters leads to likes.
KARAKTERISTIK KIMIA DAN SENSORI PERMEN JELLY KULIT BUAH NAGA (Hylocereus polyrhizus) DENGAN PENAMBAHAN SARI BUAH BELIMBING WULUH (Avverhoa bilimbi L.) Izzatu Rahmah, Afifah; Kusumaningrum, Intan; Nurhalimah, Siti
JURNAL AGROINDUSTRI HALAL Vol. 10 No. 2 (2024): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v10i2.10283

Abstract

ABSTRACT Jelly candy is candy made from filtered fruit juice with gelling additions, has a clear color and soft texture with a certain level of chewiness. Dragon fruit skin contains anthocyanins and is a source of natural antioxidants and contains pectin. Belimbing wuluh contains oxalic acid and citric acid, so it can replace the use of citric acid in making jelly cady. The purpose of this study is the utilization of red dragon fruit peel as pectin and natural coroling in teh manufacture of jelly. This study used a one factor Completely Randomized Design (CRD), namely the concentration ratio of dragon fruit peel extract with star fruit (70:40), (80:30), and (90:20). Product analysis includes sensory test and water content test as a determinant of the selected product. Data analysis used was ANOVA with Duncan’s further test. The selected jelly candy was obtained in the treatment (90:20). The results of the sensory test on jelly candy are bright red to intense red, slightly scented with dragon fruit peel, sweet and slightly sour taste, soft and sticky texture and overall favored by panelists. The selected jelly candy has a moisture content of 34.79%, reducing sugar content of 25.75% and saccharose content of 83.20%. In addition, the selected jelly candy has a high vitamin C content of 1027.14 mg/100g.
Identifikasi Boraks, Formalin dan Uji Cemaran Mikroba pada Bawang Putih Giling yang Dijual di Pasar Tradisional Kecamatan Bogor Tengah Widyananda, Anisya; Rejeki Retna Pertiwi, Sri; Kusumaningrum, Intan
Jurnal Ilmiah Pangan Halal Vol. 6 No. 1 (2024): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v6i1.12847

Abstract

Bawang putih (Allium sativum) mengandung senyawa organosulfur bernama allicin yang mempunyai efek antibakteri. Bawang putih yang masih utuh belum memiliki kandungan allicin. Senyawa allicin dalam bawang putih baru akan terbentuk ketika bawang putih mentah mengalami proses penghancuran. Namun, allicin rentan terhadap kerusakan pada suhu ruang karena sifatnya yang tidak stabil. Bawang putih yang sudah digiling memuat allicin aktif karena sudah melewati tahap penghancuran. Namun, bumbu giling yang diperjualkan di pasar tradisional kerap kali disimpan tanpa penutup sehingga risiko kontaminasi fisik serta biologis dapat meningkat. Penelitian ini bertujuan untuk mengidentifikasi keberadaan boraks, formalin, serta cemaran mikroba di bawang putih giling yang dijual di pasar tradisional di Kecamatan Bogor Tengah. Pengujian dilaksanakan memakai Rapid Test Kit merek Labstest untuk boraks dan formalin, serta metode Angka Lempeng Total (ALT) untuk cemaran mikroba. Sampel penelitian, sebanyak 23, dipilih dari Pasar Merdeka, Pasar Kebon Kembang, Pasar Bogor, serta Pasar Padasuka memakai metode purposive sampling. Hasil pengujian membuktikan bahwa boraks serta formalin tidak terdeteksi dalam sampel yang diuji. Namun, sebanyak 47,83% sampel tidak memenuhi batasan angka lempeng total mikroba sejalan dengan Peraturan Kepala BPOM No. 16 tahun 2016, yang menetapkan batasan 104 koloni/g untuk bumbu dan kondimen siap pakai pasta (basah).
Physical Chemical Characteristics of Crackers with the Addition of Catfish Bone Paste (Clarias sp) and White Oyster Mushroom Flour (Pleurotus ostreatus) Nurlaela, Raden Siti; Handayasari, Faridah; Kusumaningrum, Intan; Handayani, Delis
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.v8i2.20907

Abstract

Crackers are a food made from tapioca where the nutritional content, such as protein, is still low. This research aims to study and analyze the effect of adding catfish bone paste and white oyster mushroom flour on the physicochemical properties and determine the selected product. The research design used was a one-factor Completely Randomized Design (CRD), namely the comparison of the addition of catfish bone paste and white oyster mushroom flour with six treatment levels, namely (0% : 0%), (5%: 25%), (10%: 20%), (15%: 15%), (20%: 10%), and (25%: 5%). Data analysis used Analysis of Variance (ANOVA) followed by Duncan's test with a 95% confidence interval. The analysis used is physical and chemical analysis, namely efflorescence, water content, ash content, acid insoluble ash content, protein content, and calcium content. The results of the physical and chemical test analysis of catfish bone paste crackers with the addition of white oyster mushroom flour are that the efflorescence ranges between 227.793 - 384.567%, the water content ranges from 4.76-6.53%, the ash content ranges from 1.15-7.07 %, acid insoluble ash content ranges from 0.19-0.28%, protein content ranges from 1.66-11.77% and calcium content ranges from between 0.46-3.72%. The selected crackers with the addition of 20% catfish bone paste and 10% white oyster mushroom flour had an efflorescence of 311.592%, water content of 5.79%, a total ash content of 6.42%, an acid insoluble ash content of 0.27%, protein content 7.46% and calcium content 3.24%.
Penambahan Ekstrak Daun Pegagan (Centella Asiatica) Terhadap Mutu Kimia Susu Pasteurisasi Selama Penyimpanan Suhu Dingin Kusumaningrum, Intan; Hapsari, Distya Riski; Hastuti, Arti; Amelia, Lia
JURNAL AGROINDUSTRI HALAL Vol. 11 No. 1 (2025): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v11i1.10054

Abstract

Pasteurized milk with the addition of gotu kola leaf extract has higher total phenols and antioxidant activity than pasteurized milk alone. Therefore, pasteurized milk with the addition of extracts has the potential to improve its storage quality. This experiment aimed to study the quality of pasteurized milk with the addition of gotu kola extract, which was stored at 5°C for nine days. This research consists of factor A, namely the addition of gotu kola leaf extract with four different treatment levels (A1 = 0%, A2 = 0.25%, A3 = 0.50%, A4 = 0.75%) and Factor B, namely storage time, between 0 and 9 days with an interval of 3 days (0, 3, 6, and 9 days). The research results showed that the greater the addition of gotu kola leaf extract and the longer the storage time, the lower the pH value and protein content, increase the total acid, and a positive alcohol test. Adding gotu kola leaf extract to milk reduces the storage period by up to three days, compared to the storage period of up to six days for pasteurized milk without extract.
Pengaruh Penambahan Pasta Tulang Ikan Lele dan Tepung Ampas Tahu Pada Kerupuk Lokal Terhadap Karakteristik Sensorinya Handayasari, Faridah; Kusumaningrum, Intan; Nurlaela, Raden Siti; Triyassari, Fiola
JURNAL AGROINDUSTRI HALAL Vol. 11 No. 1 (2025): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v11i1.10199

Abstract

Crackers are snacks made from tapioca. This study aims to utilize catfish bones and tofu dregs flour as crackers. The research design used a one-factor Completely Randomized Design (CRD), with four treatment levels of the addition ratio: (0%: 0%), (15%: 15%), (20%: 10%), and (25%: 5%). The data analysis involved ANOVA with Duncan's Further Test, with a 95% confidence interval. The results showed that the sensory and hedonic properties of the crackers were significantly influenced by the color, aroma I (catfish bones), aroma II (tofu pulp flour), taste, texture, and overall experience. Additionally, increasing the concentration of tofu pulp flour led to a decrease in color, aroma, taste, and texture in the crackers. The selected product, A4 treatment crackers with the addition of 25% catfish bone paste and 5% tofu pulp flour, produces a brownish yellow color, aroma I towards not fishy, aroma II towards not languorous, taste towards salty, texture towards crispy. The hedonic results on all parameters lead to likes. The selected crackers had a moisture content of 5.41%, ash of 7.57%, protein of 5.40%, calcium of 3.801%, and physical test (chewability) of 465.34%.
Co-Authors - Misnawi Afiani, Eneus Risty Nur Aisyah Intan Pamela Aminullah Aminullah, Aminullah Anisyah, Yuni Nur Apriliana, Riyanda Arahmah, Siti Anissa Ariza Budi Tunjung Sari Arti Hastuti Balqis, Lily Siti C Hanny Wijaya Caesandra Indah Arlina Dafazi, Muhamad Deti Nirmala Distya Riski Hapsari Eka Fitri, Zusi Eliska, Arshyla Fahriza, Muhammad Nur Faridah Handayasari Fauziah, Putri Nurul Feri Kusnandar Fitri Yani Fitrilia, Tiana Guna Wibawa, Sultan Gusrani, Salsabila Syifa Gusti, Muhammad Barkah Hamliyatun Najah Handayani, Delis Hastuti, Arti Indradewa, Rhian Izzatu Rahmah, Afifah Juanda, Dede Kurniawan, M. Fakih Lia Amalia LIA AMALIA Lia Amelia Lia Amelia Lidiyani, Nurfitri Mardiah Muhammad Rifqi Mulya, Sahnur Muthiatulmillah, Siti Najah, Hamliyatun Nirmala, Deti Noli Novidahlia Nurlaela, Raden Siti Nurrohmah, Shadiah Pamela, Aisyah Intan Pertiwi, Inno Ariska Puspa Pertiwi, Sri Rejeki Retna Pratiwi, Sri Rejeki Retna Pratiwy, Amelya Eka Primaviera, Ellyvia Puspitasari, Sri Dewi Putri Damayanti, Anisha Putri Nurul Fauziah Ramadhan, Muhamad Fauzi Refliana, Rana Rejeki Retna Pertiwi, Sri Rianto, Rahayu Pratiwi Budi Riski Hapsari , Distya Rosy Hutami Shaffira, Sania Zulfa Siti Aminah Siti Nurhalimah Soraya, Dina Ayu Soraya, Dina Ayu Sri Rejeki Retna Pertiwi Suprayatmi, Mira - Titi Rohmayanti Tri Ayu Anjani Triyassari, Fiola Utama, Nadia Widyananda, Anisya Wulandari Putri, Risni