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All Journal Communications in Science and Technology Jurnal Informatika Universitas Pamulang JSiI (Jurnal Sistem Informasi) Indonesian Physical Review Building of Informatics, Technology and Science Infotekmesin Piston: Journal of Technical Engineering Buletin LOUPE (Laporan Umum Penelitian) Jurnal Pengendalian Pencemaran Lingkungan (JPPL) Jurnal Teknologi Informatika dan Komputer Akrab Juara : Jurnal Ilmu-ilmu Sosial Jurnal Mesin Nusantara Jurnal Pengabdian kepada Masyarakat Jurnal Abdimas Indonesia : Jurnal Abdimas Indonesia International Journal of Engagement and Empowerment (IJE2) JURNAL ILMIAH GLOBAL EDUCATION Journal Of Sustainable Research In Management Of Agroindustry (SURIMI) ACROPORA: Jurnal Ilmu Kelautan dan Perikanan Papua JURNAL AGROINDUSTRI HALAL Abdi Jurnal Publikasi Jurnal Teknologi Pangan dan Industri Perkebunan OKTAL : Jurnal Ilmu Komputer dan Sains MULTIPLE: Journal of Global and Multidisciplinary Acta Solum Food and Agro-industry (FAGI) Journal Jurnal Ilmu Komputer
Murni Handayani
Universitas Pamulang, Banten, Indonesia
Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Astronomy Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Physics Public Health Social Sciences Transportation Other

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Journal : JURNAL AGROINDUSTRI HALAL

 1 
Pengembangan Produk Lembaran Buah (Fruit Leather) Jambu Air Dengan Fortifikasi Spirulina sp. Mardiyana, Mardiyana; Handayani, Murni; Fadillah; Kurniawati, Any
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.v9i2.8223

Abstract

Fruit leather is one of the fruit processing by drying fruit pulp (puree) in the form of thin sheets so that it is shaped like fruit leather. Fruit leather product development is done by adding small components to the product in order to have a higher nutritional value. This addition is known as fortification. One of the fortification agents that has complete nutritional content is Spirulina. The purpose of this study was to determine the best formulation of water guava fruit leather product development fortified with Spirulina by looking at consumer acceptance through sensory tests and looking at the nutritional content of the fruit leather product. The treatments in this study consisted of three, namely Spirulina fortification as much as 0.1%, 0.5%, and 1%. Based on statistical tests at the 5% significance level, it showed that Spirulina fortification in all treatments did not make a difference in the sensory assessment of texture, aroma, and taste attributes but made a difference in color attributes. The best formulation of Spirulina fortified water guava fruit leather product development that is accepted by consumers based on the results of the effectiveness test of consumer sensory assessment is a fruit leather product with a formula of 200 grams of water guava fruit pulp, 40 grams of sugar, 2 grams of CMC hydrocolloid, 15 mL of lemon water, and 1 gram of Spirulina powder. Spirulina fortification also increased the protein and fat content of guava fruit leather products.
Pengaruh Penambahan Larutan Daun Salam Terhadap Sifat Organoleptik ikan Kembung Mustofa, Rizki; kristiningsih, Ari; Murni Handayani; Mardiyana, Mardiyana; wittriansyah, khoeruddin
JURNAL AGROINDUSTRI HALAL Vol. 11 No. 3 (2025): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v11i3.21345

Abstract

This study aimed to determine the effect of adding bay leaf solution on the pH and organoleptic quality of mackerel during room temperature storage. The experiment used a Completely Randomized Design (CRD) with four concentrations of bay leaf solution (0%, 15%, 20%, and 25%) and two observation times (0 and 24 hours), each with three replications. The bay leaf solution was prepared through washing, grinding, boiling, filtering, and dilution. The observed parameters included pH, eye, gill, mucus, flesh, aroma, and texture based on organoleptic evaluation. The results showed that at 0 hours, treatments with 20% and 25% concentrations produced significantly higher pH values compared to other treatments (p<0.05), while after 24 hours no significant differences were found (p>0.05). Organoleptic tests indicated a decline in quality for all parameters after 24 hours of storage. Significant effects of bay leaf solution were observed only in certain parameters during the initial storage stage, particularly gills and texture, while its effectiveness decreased during longer storage. In conclusion, bay leaf solution has the potential to maintain the quality of mackerel during the early stage of room temperature storage but is less effective in preventing quality deterioration after 24 hours.
Karakteristik Kimia Soft Cookies Kombinasi Tepung Mocaf dan Tepung Kacang Koro Pedang Sebagai Alternatif Pangan Darurat Handayani, Murni; Mardiyana, Mardiyana; Rosita, Rosita Dwityaningsih
JURNAL AGROINDUSTRI HALAL Vol. 11 No. 3 (2025): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v11i3.21882

Abstract

Pangan darurat merupakan pangan yang dikonsumsi pada saat terjadi bencana. Salah satu produk yang dapat dijadikan sebagai alternatif pangan darurat yaitu soft cookies. Soft cookies merupakan kue kering dari adonan lunak yang renyah di bagian luar dan lembut di bagian dalam, dengan memanfaatkan bahan lokal yaitu tepung mocaf dan tepung kacang koro pedang soft cookies mengandung nutrisi yang dibutuhkan oleh masyarakat. Penelitian ini bertujuan untuk mengetahui karakteristik kimia soft cookies kombinasi tepung mocaf dan tepung kacang koro pedang sebagai alternatif pangan darurat. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan kombinasi tepung mocaf dan tepung kacang koro pedang yaitu F1 (100%;0%), F2 (90%:10%), F3 (80%:20%), F4 (70%:30%) masing-masing perlakuan diulang sebanyak 3 kali sehingga didapatkan 12 unit percobaan. Parameter yang diamati meliputi kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat, kalori. Hasil penelitian menunjukkan bahwa nilai rata-rata parameter soft cookies tertinggi pada kadar air sebesar 11,39 (F4), kadar abu sebesar 2,06 (F4), kadar protein 3,39% (F3), kadar lemak sebesar 16,83% (F2), kadar karbohidrat sebesar 68,98% (F3 dan F4) dan kalori sebesar 485 kkal/100 gram (F3). Soft cookies dengan berat 100 gram per kemasan mengandung 485 kkal sehingga untuk memenuhi kebutuhan kalori harian 2100 kkal, maka masyarakat dapat mengkonsumsi 5 kemasan berisi 25 butir per hari.
Co-Authors Abu Khalid Rivai Agus Santoso Ahmad Gunawan Wibisono Al Habib, Irsyad Allam Ramzy Allam Ramzy Anggai, Sajarwo Any Kurniawati, Any Ari Kristiningsih Arrozi , Ubed Sonai Fahruddin Arsita Nur Rizkia Putri Astuti, Wijayanti Dwi Aza Fauziana, Noer Choirunnisa Firdaus Ivana Da, Oh Wen Dawam Agung Pribadi Destiny, Keysi Devain Dewanto, Hizkia Alpha Dwi, Sadina Sahitya Dwityaningsih, Rosita Evila Purwanti Sri Rahayu, Theresia Fadillah Fajar Hidayanto, Fajar Feni Aryanti Fitri Khoerunnisa Giyanto Gunawarman Hartanto Hesti Rahayuningsih Hidayat, Dahlan Hizam, Fadli Iasya, Yurin Karunia Apsha Albaina Ipung Saputra Irnanda, Istifhamy Jatmoko Awali Joko Setia Pribadi Jon Affi, Jon Kanim Kristiningsih, Ari Latifatul Khusna Lutfi Syafirullah Mahendra, Brillian Ardy Makhsun Makhsun Makhsun Mardiyana Mardiyana Mardiyana Mardiyana Maulana, Romdon Mila Prametha, Novika Moh. Triyana Abbas Mohammad Nurhilal Mohammad Rayhan Afdillah Muhamad Sibli Muji Mulyani Mustofa, Rizki musyafa, ahmad Nabila, Najwa Natasya Arifah Natasya Arifah Nur Rohmat Nuraini Sitepu Nuraini Sitepu Nurhayati, Mita Nurlinda Ayu Triwuri Oto Prasadi putri, raekhanrahmah Putri, Restiani Alia Raekhan Rahmah Putri Rafli Rafli Rafli Rafli Reno Saeprani Retno Tri Purnamasari Rifqi Fakhri Yogi Syafruddin Rizki Agustian Rosita Dwityaningsih Rosita, Rosita Dwityaningsih Saefuloh, Iman Salma Maulikhatun Zulfa Santika, Ariel Sari Widya Utami Sari Widya Utami Satrio Herbirowo, Satrio Siti Khoirunnisa Slamet Raharjo Slamet Raharjo Sudarno Sudarno Sumardiono, Arif Syadilla Ega Maharani Taswanda Taryo Taswanda Taryo Tukiyat Tukiyat Tukiyat, Tukiyat Ulikaryani Uliyatunisa, Uliyatunisa Waskita, Arya Adhyaksa Widuri Indana Saleha Widuri Indana Saleha Witriansyah, Khoeruddin Wittriansyah, Khoeruddin Yessi Permana Yuli Yetri Yunita Triana, Yunita Yunus Yunus Zain, Rafi Mahmud Zeni Ulma