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Mardiah
Universitas Djuanda Bogor
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Profiling Senyawa Volatil Daging Sapi dengan Berbagai Pengolahan Menggunakan Metode Headspace-GC/MS: The Profiling of Volatile Compounds in Beef with Various Processing Methods Using the Headspace GC/MS Lia Amalia; Riyani; Sri Widowati; Aji Jumiono; Mardiah Mardiah
Jurnal Ilmiah Pangan Halal Vol. 8 No. 1 (2026): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v8i1.24303

Abstract

Volatile compound profiling is important for understanding the aroma characteristics of beef and supporting the authentication of meat-based products. This study aimed to examine the volatile profile of beef (Bos taurus) processed by boiling, frying, and roasting using the Headspace Gas Chromatography–Mass Spectrometry (HS-GC/MS) method. Round beef samples from five cattle were subjected to the three heat treatments and analyzed based on retention time and peak area to determine the types and relative abundances of volatile compounds. The results showed that boiled beef produced 91 volatile compounds, while fried and roasted beef generated 58 and 56 compounds, respectively. The identified compounds included aldehydes, ketones, carboxylic acids, alcohols, esters, aromatic hydrocarbons, sulfur compounds, alkanes, terpenoids, amides, and amines. Boiling was mainly characterized by compounds derived from mild lipid oxidation, frying by more intensive Maillard reactions, and roasting by advanced Maillard reactions and Strecker degradation. These findings indicate that processing methods influence the volatile composition and aroma characteristics of beef. The HS-GC/MS approach provides valuable information for food authentication.
Volatilomik Daging Babi dengan Berbagai Metode Pengolahan Berdasarkan SPME-GC-MS: Volatilomics Of Pork With Various Processing Methods Based On SPME-GC-MS Lia Amalia; Irdawati Baswir; Intan Kusumaningrum; Aji Jumiono; Mardiah Mardiah; Erna Puspasari
Jurnal Ilmiah Pangan Halal Vol. 8 No. 1 (2026): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v8i1.24312

Abstract

Meat adulteration is a significant issue in the food supply chain due to its relevance to halal compliance. Pork is often used as a substitute for beef because of its similar physical characteristics and lower price, while visual identification becomes increasingly difficult after processing. This study aimed to analyze the volatile compound profile of pork processed by boiling, frying, and roasting using the Solid Phase Microextraction–Gas Chromatography–Mass Spectrometry (SPME–GC-MS) technique. Each processing treatment was conducted with five replications. The results showed that boiled and fried pork each contained 169 volatile compounds, while roasted pork contained 176 volatile compounds. The dominant compounds mainly belonged to the aldehyde group, including hexanal, nonanal, octanal, and heptanal, as well as long-chain aldehydes such as pentadecanal and heptadecanal, which are associated with lipid oxidation during processing. In addition, alcohols such as 1-hexanol and 1-octen-3-ol, as well as heterocyclic compounds such as 2-pentylfuran and 2-pentylthiophene, also contributed to the resulting volatile profile. These findings indicate that the volatile profile obtained through a volatilomic approach has the potential to serve as a basis for the identification and authentication of pork in processed food products.
Keamanan Pangan Jajanan Anak Sekolah dalam Mewujudkan Ketahanan Pangan dan SDM Unggul Menuju Indonesia Emas 2045 di Kabupaten Tangerang Desi Tirtawati; Sutanto Sutanto; Mardiah Mardiah
Jurnal Ilmiah Pangan Halal Vol. 8 No. 2 (2026): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v8i2.24320

Abstract

Program Keamanan Pangan khususnya pada Pangan Jajanan Anak Sekolah (PJAS) merupakan salah satu upaya untuk menciptakan lingkungan sekolah yang mendukung konsumsi pangan yang aman, sehat, dan bergizi bagi siswa. Penelitian ini bertujuan untuk mengkaji peran implementasi program PJAS di Kabupaten Tangerang dalam mendukung ketahanan pangan sejak usia dini serta kontribusinya terhadap pembangunan Sumber Daya Manusia (SDM) unggul sebagai bagian dari pencapaian visi Indonesia Emas 2045. Metode yang digunakan adalah pendekatan mix methode dengan teknik pengumpulan data melalui studi literatur, survei/quisioner, observasi lapangan, serta analisis data sekunder. Hasil penelitian menunjukkan bahwa program PJAS telah berkontribusi dalam meningkatkan kesadaran siswa, guru, dan pengelola kantin terhadap pentingnya pangan yang aman dan sehat. Selain itu, integrasi edukasi keamanan pangan di lingkungan sekolah turut mendorong pembentukan perilaku konsumsi yang sehat sejak dini, yang menjadi fondasi penting bagi pembangunan SDM yang cerdas, sehat, dan produktif. Meski demikian, tantangan masih dihadapi dalam hal pengawasan berkelanjutan dan keterlibatan lintas sektor. Diperlukan penguatan kolaborasi antarinstansi serta pemberdayaan komunitas sekolah agar program PJAS dapat berjalan lebih optimal dan berkelanjutan. Dengan demikian, keamanan pangan jajanan sekolah menjadi bagian penting dalam strategi ketahanan pangan nasional dan pembangunan SDM menuju Indonesia Emas 2045
Desain Strategi Pencegahan Kontaminasi Silang di Industri Mi Instan Fahri Rizal Syahid; Lia Amalia; Syahrir Akil; Aji Jumiono; Erna Puspasari; Mardiah Mardiah
Jurnal Ilmiah Pangan Halal Vol. 8 No. 2 (2026): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v8i2.24371

Abstract

The rapid growth of the instant noodle industry increases production complexity and the risk of cross-contamination through raw materials, personnel, equipment, sanitation activities, and shared production areas. This study aimed to identify internal and external factors affecting cross-contamination prevention and to determine priority strategies for an instant noodle company. The research was conducted through literature review, company document analysis, field observation, and expert judgment involving production, quality assurance/quality control, and warehouse personnel selected by purposive sampling. Internal and external conditions were evaluated using SWOT, Internal Factor Evaluation, External Factor Evaluation, and Internal-External matrices, while strategy priorities were determined using Fuzzy Analytical Hierarchy Process. The IFE and EFE scores were 2.636 and 2.929, respectively, placing the company in quadrant V, which indicates a hold and maintain position. Fuzzy AHP results showed that the main strategic priorities were strengthening food safety and halal certification systems through standard operating procedures, audits, and traceability; optimizing production space to support export regulatory compliance; and improving hygiene infrastructure through epoxy flooring, deep cleaning, and ATP-based verification. These strategies may strengthen cross-functional control and reduce cross-contamination risk in instant noodle production.
Pengaruh Proses Pengolahan pada Warna dan Tekstur Daging Babi dan Daging Celeng Lia Amalia; Muhammad Idris; Aji Jumiono; Erna Puspasari; Mardiah Mardiah
Jurnal Ilmiah Pangan Halal Vol. 8 No. 2 (2026): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v8i2.24606

Abstract

Authentication of non-halal meat is essential to ensure product integrity and prevent adulteration in meat-based foods. This study aimed to analyze the effect of processing methods on the texture and color characteristics of pork and wild boar meat as a basis for authentication. Samples of thigh meat were subjected to boiling, frying, and roasting. Texture properties (hardness, springiness, cohesiveness, gumminess, and chewiness) were measured using a Texture Analyzer, while color parameters (L*, a*, b*, chroma/C*, and hue angle/h) were determined using a Chromameter. Data were analyzed using a 2 × 3 factorial completely randomized design with analysis of variance (ANOVA), followed by Duncan’s Multiple Range Test (DMRT) at a 5% significance level. The results showed that processing methods had no significant effect on all texture parameters, whereas meat type significantly affected cohesiveness and gumminess, with higher values observed in wild boar meat. For color parameters, meat type significantly influenced L* and h, while processing methods significantly affected L*, a*, b*, and C*. Frying was identified as the most influential method in modifying color, as indicated by decreased lightness and increased redness, yellowness, and color intensity. Overall, texture and color parameters demonstrate strong potential as physical indicators for differentiating pork and wild boar meat after processing.
Co-Authors Aang Ahyarudin Adi Saputra Aji Jumiono Arifah Rahayu Arshyla Eliska Arti Hastuti BAGEM BR SEMBIRING, BAGEM BR Chandra Sigalingging Dedi Pahrul Desi Tirtawati Desi Tirtawati Dewi Novina Sukapiring, Dewi Novina Diana Mustafa Dini Novita Sari Distya Riski Hapsari Dwi Aryanti Nur’utami Ematiyana Ematiyana Emma Fadhilah Erna Puspasari Erna Puspasari Fahri Rizal Syahid Fanani, Muhammad Zainal Fathra Annis Nauli Furqan Khalidy Furqan Khalidy Hendra Utama Indradewa, Rhian Intan Kusumaningrum Irdawati Baswir Julia Kusumaningrum Khairuna Utami Kiki Dwi Saputri Kusumaningrum, Julia Lia Amalia Lia Amalia LIA AMALIA Lia Amalia Lia Amalia Lia Amalia Lia Amalia Lily Marleni Lily Novianty Matondang, Qomarul Fahmi Mir’atu Saa’diah Septiani Muhamad Fauzi Ramadhan Muhammad Idris Nani Yulianti Napratilora, Martina Nelfita Rizka S. Depari Noli Novidahlia Nuh, Gifar Muhammad Nurfitri Lidiyani Nurillah, Muhammad Syarif Permana, Aji Eka Pertiwi, Sri Rejeki Retna Putri, Fenia Apriliani Riyani Rizqi, Ahmad Abdul Was'i Sarmada Sahnur Mulya Saiful Amir Saiful Amir Sembiring, Juhardi Siti Irma Rahmawati Sofiana Nurchayati Sri Widowati Sutanto Sutanto Syahrir Akil Tuti Wardani Siregar Velita, Velita