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All Journal International Journal of Advances in Applied Sciences Jurnal Gizi dan Pangan Jurnal Pemberdayaan Masyarakat Madani (JPMM) Indonesia Journal of Halal
Al-Baarri, Ahmad Ni’matullah
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Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Health Professions Materials Science & Nanotechnology Mathematics Physics Social Sciences Other

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PROSES PERBAIKAN PRODUKSI DALAM PENDAMPINGAN SERTIFIKASI HALAL BAGI PAGUYUBAN USAHA KULINER Suzery, Meiny; Widayat, W; Cahyono, Bambang; Al-Baarri, Ahmad Ni’matullah
Indonesia Journal of Halal Vol.2 (2) 2019
Publisher : Pusat Kajian Halal Undip

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (229.294 KB) | DOI: 10.14710/halal.v2i2.7892

Abstract

Proses Produk Halal (PPH) merupakan kegiatan untuk menjamin kehalalan produk yang mencakup penyediaan bahan, pengolahan, penyimpanan, pengemasan, pendistribusian, penjualan, dan penyajian produk. Dalam perkembangannya, kehalalaan suatu produk, baik itu barang maupun jasa, merupakan hal yang sangat penting dalam kehidupan. Selain umat muslim pada umumnya, kehalalan juga berkembang secara global karena masyarakat menyadari bahwa kehalalan suatu produk juga berpengaruh pada kesehatan. Penelitian ini bertujuan untuk mendiskripsikan proses perbaikan produksi dalam pendampingan sertifikasi halal pada UKM. Subjek dalam penelitian ini adalah UKM Nugget Nalla yang berlokasi di Kota Semarang. Metode yang dilakukan adalah analisis terhadap proses perbaikan pengolahan dan produksi untuk mendapatkan sertifikasi halal pada UKM. Berdasarkan hasil penelitian dapat disimpulkan perbaikan produksi sangat diperlukan pada tahap awal pengajuan sertifikasi halal, tidak hanya pada pengawasan utama yaitu bahan-bahan yang digunakan untuk produksi. Selain itu, alat yang digunakan perlu terhindar dari kontaminasi bahan yang haram, sehingga alat tidak boleh dipakai bersama dengan produk yang tidak halal. Maka, perbaikan alat produksi untuk memproses produk halal perlu diadakan. Bahan utama yang digunakan oleh subjek penelitian adalah daging ayam, dimana diperlukan adanya proses penggilingan daging ayam untuk mendapatkan hasil produk berupa nugget. Fasilitas produksi dalam dapur dikhususkan untuk produksi halal, dan fasilitas serta peralatan penyajian juga dikhususkan untuk menyajikan produk- produk yang halal.
PENDAMPINGAN SERTIFIKASI LAIK SEHAT MAKANAN BAGI RESTORAN SELARAS DALAM RANGKA PERSIAPAN SERTIFIKASI HALAL Widayat, W; Hadiyanto, H; Al-Baarri, Ahmad Ni’matullah; Putri, Sylvia Rahmi
Indonesia Journal of Halal Vol.2 (2) 2019
Publisher : Pusat Kajian Halal Undip

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (241.55 KB) | DOI: 10.14710/halal.v2i2.7933

Abstract

Undang-Undang Nomor 33 tahun 2014 tentang Jaminan Produk Halal akan diberlakukan pada 17 Oktober 2019. Proses Produk Halal (PPH) merupakan kegiatan untuk menjamin kehalalan produk yang mencakup penyediaan bahan, pengolahan, penyimpanan, pengemasan, pendistribusian, penjualan, dan penyajian produk.  Setiap produk yang beredar di Indonesia diharapkan telah bersertifikasi Halal, demikian juga dengan UMKM (Usaha Mikro Kecil dan Menengah). Kegiatan dalam mengimplementasikan halal dan pengurusan legalitas dilakukan dalam bentuk Program Kemitraan Masyarakat (PKM). Tahap awal yang dilakukan adalah melakukan analisis mitra yang meliuti perijinan dan sosialisasi kepada pemilik usaha. Restoran Selaras merupakan UKM yang bergerak dalam bidang kuliner yang menyajikan produk-produk olah siap saji dan catering. Hasil kegiatan awal secara perijinan telah memenuhi peraturan yang berlaku, namun untuk lokasi membutuhkan sertifikasi laik sehat makanan. Kegiatan  dilakukan dengan membenahi dapur sebagai pusat produksi, sehingga laik sehat makanan dapat terpenuhi sebagai syarat pengajuan sertifikasi halal.
Community Empowerment in Teluk Awur Jepara Village through the Ecopreneurship Training-Flavoring Production from the Prawn Husk Susanti, Siti; Martono, Kurniawan Teguh; Mulyani, Sri; Al-Baarri, Ahmad Ni’matullah
Jurnal Pemberdayaan Masyarakat Madani (JPMM) Vol. 7 No. 2 (2023): Jurnal Pemberdayaan Masyarakat Madani (JPMM) (DOAJ & SINTA 3 Indexed)
Publisher : Fakultas Ekonomi dan Bisnis Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JPMM.007.2.12

Abstract

During the last decades, prawns have become an important sea commodity along the north coast of Java Island. The Marine Science Techno Park (MSTP) was known as the largest prawn pond in Jepara Regency give a good opportunity for surrounded people to create or develop the prawn based business. Although prawn is the good protein source, its utilization in the industrial food often resulted the organic waste especially husk. Community empowerment which was carried out in Teluk Awur Village-Jepara aimed to provide the ability and skill of people around the MSTP about processing of the prawn husk into the natural flavoring. Prawn husk flavoring (PHF) was economically viable and can be a business opportunity. Materials, production, packaging, and distribution process.
Proportion optimization of honey pineapple juice on the custard organoleptic and chemical properties Susanti, Siti; Tiaswuni, Lutviana; Al-Baarri, Ahmad Ni’matullah; Rachma, Yasmin Aulia
International Journal of Advances in Applied Sciences Vol 13, No 3: September 2024
Publisher : Institute of Advanced Engineering and Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11591/ijaas.v13.i3.pp655-661

Abstract

Custard is categorized as a dairy product that has a sweet taste, soft, and thick texture. The addition of honey pineapple to custard making is an innovation to improve the organoleptic and chemical characteristics of custard. The purpose of this study is to know the effect of adding honey pineapple juice on the organoleptic and chemical properties of pineapple custard. The experimental design used 5 treatments and 4 replications. The study began with the process of making custard products according to the addition of honey pineapple juice treatments there are P0 (control), P1 (20%), P2 (40%), P3 (60%), and P4 (80%). The test method is done by organoleptic and proximate analysis tests. The results of the organoleptic test showed that the addition of honey pineapple juice affects the color, taste, aroma, and overall preference of pineapple custard. Proximate analysis showed that the addition of pineapple juice honey affected the water content, ash content, fat content, and carbohydrate content of pineapple custard. This study concludes that the difference in the proportion of pineapple honey affects the organoleptic and chemical characteristics of pineapple custard.
Golden Berry (Physalis peruviana) Juice for Reduction of Blood Glucose and Amelioration of Insulin Resistance in Diabetic Rats Kinasih, Larasati Sekar; Djamiatun, Kis; Al-Baarri, Ahmad Ni’matullah
Jurnal Gizi dan Pangan Vol. 15 No. 1 (2020)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (264.108 KB) | DOI: 10.25182/jgp.2020.15.1.37-44

Abstract

The study aimed to gather evidence on the potential of golden berry (GB) juice in improving blood glucose level, insulin level, and insulin resistance in type-2 diabetes mellitus (T2DM) in comparison to quercetin supplement in animal model. This study used true experimental pre-post-test study with control group design. Twenty five Wistar male rats were divided into five groups: healthy group (K-), T2DM positive control group (K+), T2DM group with 1 ml/200 g BW/day of GB juice (X1), T2DM group with 5 ml/200 g BW/day of GB juice (X2), and T2DM group with 6 mg/200 g BW/day of quercetin (X3). The T2DM rasts were obtained from healthy rats induced by high-fat feed and Streptozotocin (STZ). The result showed that various dosages of GB juice (X1 and X2) were able to lower blood glucose level (-79.15; -110.44; -108.20) and HOMA-IR (-2.40; -2.92; -3.02). In addition, it was also able to increase insulin level (0.26; 1.99; 1.42) compared to (K+) group (p<0.05). In conclusion, GB juice was able to lower blood glucose level, insulin resistance, and increase insulin level in T2DM rats. The GB juice dosage of 1 ml/200 g BW/day and 5 ml/200 g BW/day were better in lowering the blood glucose level and improving insulin resistance compared to quercetin supplement.
Co-Authors . Widayat Bambang Cahyono H Hadiyanto Kis Djamiatun Kurniawan Teguh Martono Larasati Sekar Kinasih Meiny Suzery Putri, Sylvia Rahmi Rachma, Yasmin Aulia Siti Susanti, Siti Sri Mulyani Tiaswuni, Lutviana