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Mardiah
Magister Teknologi Pangan, Universitas Djuanda
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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 Muhammad Idris; Lia Amalia; 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 Adi Saputra Aji Jumiono Arifah Rahayu Arti Hastuti BAGEM BR SEMBIRING, BAGEM BR Chandra Sigalingging Dedi Pahrul 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 Lily Marleni Lily Novianty Matondang, Qomarul Fahmi Muhammad Idris Nani Yulianti Napratilora, Martina Nelfita Rizka S. Depari Nuh, Gifar Muhammad Nurillah, Muhammad Syarif Permana, Aji Eka Pertiwi, Sri Rejeki Retna Putri, Fenia Apriliani Riyani Rizqi, Ahmad Abdul Was'i Sarmada Saiful Amir Saiful Amir Sembiring, Juhardi Sofiana " Nurchayati Sri Widowati Sutanto Sutanto Syahrir Akil Tuti Wardani Siregar Velita, Velita