Article Per Year (5 Year)
p-Index From 2020 - 2025
1.945
P-Index
This Author published in this journals
All Journal Jurnal Rekayasa Pangan dan Pertanian Gorontalo Agriculture Technology Journal Journal of Food and Culinary Indonesian Journal of Halal Research BASKARA: Journal of Business and Entrepreneurship ASIAN JOURNAL OF ISLAMIC MANAGEMENT (AJIM) Community Empowerment Journal of Halal Science and Research Jurnal Sains dan Teknologi Pangan
Ikawati, Retty
Program Studi Vokasi Bisnis Jasa Makanan, Universitas Ahmad Dahlan Jl. Pramuka 42 Sidikan Umbulharjo Yogyakarta
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Medicine & Pharmacology Public Health Social Sciences Other

Published : 11 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 11 Documents
Search

 1   2 
ASPEK THAYYIB PADA MAKANAN BERBAHAN DAGING: STUDI KEAMANAN PANGAN DAGING SAPI GILING DI PENGGILINGAN DAGING DNH, KECAMATAN GAMPING, SLEMAN, YOGYAKARTA Sari, Bekti Wulan; Ikawati, Retty
Jurnal Sains dan Teknologi Pangan Vol. 10 No. 4 (2025): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/g71kje27

Abstract

The word thayyib in food is always combined with halal as halalan thoyibban. Hence, food which complies thayyib is interpreted as a good halal product, does not contain harm or disease. Food safety of grounded beef is an important aspect to be studied from thayyib side considering that meat milling is a place that is prone to and at risk of contamination by pathogenic microbes, especially meat is perishable food. The purpose of this study was to analyze the application of thayyib in DNH meat milling service, especially food safety aspect through formalin testing, examining Escherichia coli, Salmonella, Vibrio cholerae, and Total Plate Count (TPC) contamination, supported by field observations, then studied using literature. Results showed that all samples reacted negatively to the formalin, V. cholerae, and E. coli tests, TPC ranging from 500-19,000 CFU/g. Sample HD1 was positive for Salmonella. TPC value of <1 x 106 CFU/g on all samples were met requirements of SNI 3932:2008 for fresh meat, while the detection of Salmonella sp. indicated the presence of suspected biological contamination. Inadequate conditions were found from each observation of the building yard, the grinding area, equipment, and food handler that could support biological contamination. Based on microbiological tests and observations, the aspect of food safety as part of thayyib had not been optimally fulfilled. It is recommended to the owner of the DNH meat milling to pay attention to cleanliness of the entire grinding area and the personal hygiene of food handler.
Co-Authors AA Sudharmawan, AA AGUS KURNIA Agus Kurnia Alifatun Nabila Anisa Nur Baiti Rahman Ardiami, Kinanthi Putri Ash Shidiqie, Jannahar Saddam Fitriyani, Yeni Heri Sudarsono Heri Sudarsono Isana Arum Primsari, Isana Arum Kurnia Fitra Nanda Miftakhul Khasanah Mustofa Ahda Nanda, Kurnia Fitra Nina Salamah Nuanmark, Ponchanok Nugrohowati, Rindang Nuri Isnaini Nurkhasanah Mahfudh Purnomo, Boyke R Rahmi, Asri Noer Rusny Istiqomah Sujono Sari, Bekti Wulan Siti Aisiyah Suciningtias Siti Nur Azizah, Siti Nur