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All Journal JURNAL AGROINDUSTRI HALAL Karimah Tauhid
Sri Rejeki Retna Pertiwi
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Agriculture, Biological Sciences & Forestry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Neuroscience Social Sciences

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Karakteristik Yoghurt Kacang Hijau dengan Penambahan Ekstrak Daun Kelor (Moringa oliefera) Intan Kusumaningrum; Sri Rejeki Retna Pertiwi; Deti Nirmala
JURNAL AGROINDUSTRI HALAL Vol. 4 No. 2 (2018): Jurnal Agroindustri Halal
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v4i2.1334

Abstract

ABSTRACTYoghurt can be made from leguminose. In this research yogurt made from mungbean with addingl extract kelor leaves. This research is aim to know characteristic of mungbean yoghurt with adding extracts kelor leaves.  This research used Completely Randomized Design (CDR) factorial. First factor is starter consentratiton with three treatment level 5%, 10%, and 15%. The second factor is extracts kelor leaves consentration with two treatment 5% and  10%. Analysis was about total lactic acid, pH value, amount of Lactic Acid Bacteria, and viscosity. The best yoghurt will be analysis characteristic of sensory  ( quality of sensory and hedonic), proksimat (ash, protein, and fat content) and calcium. The best yoghurt is yoghurt with starter 5% and extract kelor leaves 5% contains 1,03% total lactic acid, pH value 4,54, total lactic acid bacteria 1,5 × 108cfu/g, viscocity 2200 cP, ash content 1,25%, protein content 5,58%, fat content 0,94%, and calcium 52,28 mg/100g.
Profil Gelatinisasi dan Sifat Fisik Tepung Campolay Masak Penuh dan Lewat Matang (Pouteria campechina) Gelatinization Profiles and Physical Propertis of Ripe and Over Ripe Canistal Flour (Pouteria campechiana) Nursyawal Nacing; Ari Irawan; Sri Rejeki Retna Pertiwi; Aminullah Aminullah
JURNAL AGROINDUSTRI HALAL Vol. 7 No. 1 (2021): Jurnal Agroindustri Halal 7(1)
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (810.839 KB) | DOI: 10.30997/jah.v7i1.3267

Abstract

This research aims to study gelatinization profile and physical properties of ripe and overripe canistel flour. Data statistically analyzed using the independent sample T-tes. Analyzed of the chemical properties of canistel fruits include water content, starch content, and sugar content, while analyzed canistel flour includes gelatinization profile, shape and size of starch granules with color test. The results of the analyzed showed that the water content and sugar content of ripe canistel fruit is higher than those of overripe canistel fruit, while the lower starch content. The total starch and amylose content of ripe canistel flour is higher than that of overripe flour. Analyzed the results of gelatinization profile ripe canistel flour has a peak viscosity, final viscosity, and  higher gelatinization temperature than the finished canistel flour and the gelatinization faster time. Analysis of the physical properties of the color parameters of canistel flour produces the reddish yellow color, while of the shape and size of the canistel flour starch granule shape that are round with size ranges between 2-7 µm.Keywords: Canistel fruit, canistel flour, gelatization profile.
A velva nutmeg Karakteristik Fisikokimia dan Sensori Velva Buah Pala (Myristica fragrans Hout) dengan Penmbahan CMC (Carboxy Methyl Cellulose): Indonesia Hamliyatun Najah; Sri Rejeki Retna Pertiwi; Intan Kusumaningrum
JURNAL AGROINDUSTRI HALAL Vol. 7 No. 2 (2021): Jurnal Agroindustri Halal 7(2)
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (394.167 KB)

Abstract

Nutmeg is a type of fruit from medicinal plants found in Bogor, which has a high antioxidant content. The purpose of this study was to formulate velva made from nutmeg as a diversification in food processing which was evaluated by analyzing the physical, chemical and sensory properties of selected velva. In this study, nine velva formulations of nutmeg with different concentrations of water were made, Carboxy Methyl Cellulose (CMC), and nutmeg puree. The results showed that the selected velva of nutmeg based on sensory characteristics was velva made with a formula of 100 g of nutmeg, 60 ml of water, and 0.6% CMC. The selected velva of nutmeg has the characteristics of brownish yellow, softness, neutral texture, the strength of the neutral aroma, the taste is slightly harsh, and the overall taste is quite favorable. Physical properties analysis showed that the velva of selected nutmeg had an overrun of 5.87%, yield power of 227.50 seconds, and total dissolved solids of 14.10% Brix. The chemical content of selected velva nutmeg produces 83.05% moisture content, 0.11% ash content, 5.23% protein content, 3.43% fat content, 8.15% carbohydrate content, 76.59 ppm antioxidant content.
Analisa Pengadaan Produk Baru Studi Kasus Produk Crunchy Fish Flakes pada Program Studi Independen Pt. Agritama Sinergi Inovasi Agnia Rahmawati; Sri Rejeki Retna Pertiwi
Karimah Tauhid Vol. 4 No. 5 (2025): Karimah Tauhid
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/karimahtauhid.v4i5.18833

Abstract

Pengembangan produk pangan inovatif menjadi salah satu upaya strategis untuk menjawab kebutuhan konsumen akan makanan yang praktis, bergizi, dan bernilai tambah tinggi. Laporan ini membahas proses pengembangan produk Crunchy Fish Flakes, yaitu sereal sarapan berbahan dasar tepung jagung dan tepung ikan tongkol, yang diformulasikan sebagai alternatif sarapan bergizi tinggi dan mudah dikonsumsi. Pengembangan dilakukan dalam rangka Program Studi Independen Bersertifikat di PT Agritama Sinergi Inovasi, dengan pendekatan design thinking serta metode kualitatif berbasis studi literatur. Proses pengembangan meliputi tahapan idea generation, idea screening, pengembangan konsep produk, Value Proposition Canvas (VPC), Business Model Canvas (BMC), prototyping, uji sensoris, House of Quality (HoQ), feasibility study, hingga market testing. Hasil pengujian menunjukkan bahwa produk ini diterima dengan baik oleh konsumen sasaran, terutama karena teksturnya yang renyah dan cita rasanya yang gurih khas ikan. Selain memberikan nilai gizi yang tinggi, produk ini juga memiliki potensi komersial yang baik dengan harga yang kompetitif. Pengembangan Crunchy Fish Flakes menunjukkan bahwa kolaborasi antara dunia pendidikan dan industri mampu menciptakan produk pangan inovatif yang relevan dengan kebutuhan pasar dan mendukung pemanfaatan sumber daya lokal secara optimal.
Co-Authors Agnia Rahmawati Aminullah Aminullah Ari Irawan Deti Nirmala Hamliyatun Najah Intan Kusumaningrum Nursyawal Nacing