Article Per Year (5 Year)
p-Index From 2021 - 2026
2.959
P-Index
This Author published in this journals
All Journal Vegetalika Agrointek Jurnal Teknologi SALAM: Jurnal Sosial dan Budaya Syar-i agriTECH Warta IHP (Warta Industri Hasil Pertanian) International Journal of Applied Biology JMM (Jurnal Masyarakat Mandiri) Jurdimas (Jurnal Pengabdian Kepada Masyarakat) Royal Abdihaz: Jurnal Ilmiah Pengabdian pada Masyarakat Jurnal Bioindustri Prosiding Konferensi Nasional PKM-CSR Transformatif: Jurnal Pengabdian Masyarakat JURNAL AGROINDUSTRI HALAL Sharia Agribusiness Journal Journal Research of Social Science, Economics, and Management Journal of Bioindustry
Seftiono, Hermawan
Ilmu Dan Teknologi Pangan, Fakultas Bioindustri Universitas Trilogi
Religion Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Nursing Physics Public Health Social Sciences Transportation Other

Published : 26 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search
Journal : JURNAL AGROINDUSTRI HALAL

 1 
The Implementation of Halal Product Assurance System at CV. Mamifood Sukses Abadi Bogor Maulidian, Maulidian; Taufik, Moh.; Seftiono, Hermawan
JURNAL AGROINDUSTRI HALAL Vol. 10 No. 3 (2024): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v10i3.9696

Abstract

Halal food is crucial for consumers, especially in Indonesia, which has the biggest Muslim population in the world. Halal food can be identified by a halal label on its packaging. Halal labels can be obtained through the Halal Product Assurance System (SPJH). This study evaluates the Halal Product Assurance System in CV. Mamifood Sukses Abadi Bogor, involving critical ingredients such as cheese sauce, cheese spread, and milk jam. The findings of this study suggest that CV. Mamifood Sukses Abadi Bogor is committed to and responsible for the implementation of the Halal Product Assurance System. All ingredients used for products have a halal certificate issued by the Institute for the Study of Food, Drugs, and Cosmetics of the Indonesian Ulema Council (LPPOM MUI). Its production has complied with the conditions regulated by the Halal Product Guarantee Agency (BPJPH). The name and sensory profile of the product does not link to the name and sensory profile of non-halal products. The top management has also conducted internal audits and management reviews, with the most recent one taking place in 2021, to monitor and evaluate the Halal Product Assurance System implementation. In general, CV. Mamifood Sukses Abadi Bogor has adhered to all of the Halal Product Assurance System criteria established by the Halal Product Guarantee Agency.
Formulasi Pembuatan Jelly Powder Flavour Vanilla Meggunakan Gracilaria Sp Dengan Penambahan Karagenan Seftiono, Hermawan; Hartanto, Adrian; Taufik, Moh.
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.v11i1.11525

Abstract

Jelly powder is a product that can be used as the main raw material in the manufacture of jelly drinks, jelly candy, jelly pudding, and others; the primary function of jelly powder is to improve the viscosity and strength of the gel in the product you want to make. In this research, Jelly powder used Gracilaria sp. as the main ingredient and carrageenan as a gelling agent in jelly products. Gracilaria sp. was chosen because it is relatively easy to cultivate and abundantly available in the sea. This research aimed to determine vanilla flavored jelly powder's formulation and analyze the sensory properties. The methods used in the sample extraction process are soaking, drying, bleaching, acidification, and grinding. The data obtained were then processed by one-way analysis of variance (ANOVA) at a 95% confidence level using Duncan's further test. The best formulation from the results of the organoleptic analysis is F3. This formulation has hedonic values for taste, aroma, texture, aftertaste, and overall, respectively, 3.52 ± 0.82, 3.18 ± 0.8, 3.9 ± 0.78, 3.73 ± 0.7, and 3.58 ± 0.31. This formulation showed good organoleptic values across all parameters, indicating its potential to be the best formula for producing jelly powder
Co-Authors Adrian Hartanto, Adrian Armina Meikyo Puspitasari Chairunisa Chairunisa Della Ayu Pramesti Desi Puspitasari Evelyn Djiuardi Fajar Wibisono Gracecilia Yohanna Panjaitan Gunawan, Irfan Indra Harianti, Ati Inanpi Hidayati Sumiasih, Inanpi Hidayati Intan Asmaradika Lina Herliana Maulidian, Maulidian Meitiara Nanda Herisetianis MOH. TAUFIK Muhammad Nur Izi Mutiara Dewi Puspitawati Sarah Smith Sherly Pricila Suryowati, Budi Syahidah Syahidah Taufik, Moh Taufik, Moh Wahyuni Wahyuni Wong, Abraham Yoni Atma