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All Journal Jurnal Pangan dan Agroindustri DedikasiMU: Journal of Community Service AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Dharma Pengabdian Perguruan Tinggi (DEPATI)
Hadi Munarko
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Religion Agriculture, Biological Sciences & Forestry Arts Humanities Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Social Sciences Other

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SOSIALISASI DAN PENDAMPINGAN SISTEM KEMAMPUAN TELUSUR (TRACEABILITY) UNTUK MENDUKUNG SISTEM PRODUK JAMINAN HALAL (SJPH) DI UD SOFIA COOKIES, SURABAYA Juhariyah Juhariyah; Jariyah Jariyah; Hadi Munarko; Sri Winarti; Kindriari Nurma Wahyusi
Dharma Pengabdian Perguruan Tinggi (DEPATI) Vol 3 No 1 (2023): Mei 2023
Publisher : Fakultas Teknik, Universitas Bangka Belitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33019/depati.v3i1.3565

Abstract

Indonesia is the country with the largest muslim population in the world, so it is a domestic market for halal products. The Micro, Small, and Medium Enterprises (MSMEs) sector is the driving agent of the halal value chain. UD Sofia Cookies is one of the MSMEs in Surabaya that produces various pastries or cookies. UD Sofia Cookies already has a PIRT distribution permit and is currently making efforts to register halal certification. One of the criteria for the halal assurance system (SJH) from LPPOM MUI is the traceability system. Traceability is an aspect needed to ensure the halalness of halal product materials starting from the purchase of raw materials, production processes, to logistics and product distribution. Traceability can increase consumer confidence as well as a requirement for food safety, health, and authenticity of food products. UD Sofia cookies have not implemented a halal traceability system, so they require socialization and assistance in implementing a halal traceability system. The results of socialization and assistance show that UD Sofia Cookies employees have been able to implement a halal traceability system. So that UD Sofia Cookies can proceed to the next stage to register a halal certificate.
SOSIALISASI SISTEM JAMINAN PRODUK HALAL (SJPH) DI UD SOFIA COOKIES WIYUNG, SURABAYA Tabitha Intana Tandepadang; Jariyah Jariyah; Hadi Munarko; Sri Winarti; Kindriari Nurma Wahyusi
DedikasiMU : Journal of Community Service Vol 5 No 3 (2023): DedikasiMU September
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/dedikasimu.v5i3.6107

Abstract

Sertifikasi halal yang semula voluntary (sukarela) bagi pelaku usaha, dalam UU Nomor 33 Tahun 2014 telah berubah menjadi mandatory (wajib). UD Sofia Cookies merupakan salah satu UMKM yang belum memiliki sertifikat halal. Beberapa hal yang menjadi kendala perusahaan ialah kurangnya pengetahuan mengenai kewajiban sertifikasi halal dan Sistem Jaminan Produk Halal (SJPH). Berdasarkan permasalahan yang dihadapi mitra, kegiatan pengabdian masyarakat ini bertujuan untuk memberikan wawasan dan edukasi mengenai kewajiban sertifikasi halal dan pengenalan sistem jaminan produk halal kepada mitra. Metode yang digunakan adalah pemaparan materi dengan media berupa power point dan proyektor, serta pemberian poster edukasi halal. Di awal dan akhir kegiatan, peserta diberi soal pre-test dan post-test guna mengukur peningkatan pengetahuan peserta. Hasil pre-test dan post-test menunjukkan bahwa dari 10 peserta, 8 peserta mengalami peningkatan nilai dan 2 orang sisanya tetap. Rata-rata nilai peserta mengalami peningkatan sebesar 30%. Hal ini menunjukkan bahwa pengetahuan yang diterima secara keseluruhan sudah cukup baik.
The Effect of Temperature and Extraction Time on The Physicochemical Properties of Pectin Extracted from Rambutan Peel Waste (Nephelium lappaceum L.): Pengaruh Suhu dan Waktu Ekstraksi Terhadap Karakteristik Fisikokimia Pektin dari Limbah Kulit Rambutan (Nephelium lappaceum L.) Hellena Istrada; Luqman Agung Wicaksono; Muhammad Alfid Kurnianto; Anugerah Dany Priyanto; Hadi Munarko; Andre Yusuf Trisna Putra
Jurnal Pangan dan Agroindustri Vol. 14 No. 1 (2026): Januari 2026
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2026.014.01.3

Abstract

Rambutan (Nephelium lappaceum L.) is a tropical fruit commonly grown in Southeast Asia, particularly Indonesia and Malaysia. High consumption of rambutan generates large amounts of peel waste, which remains underutilized despite its potential. Rambutan peel contains approximately 26% pectin and hemicellulose, making it a potential alternative source of pectin to reduce dependence on imports. This study aimed to utilize rambutan peel as an alternative source of pectin. The research investigated the effect of extraction temperature (70, 80, 90 °C) and extraction time (60, 90, 120 min) on the characteristics of pectin using a conventional acid extraction method with a completely randomized design (CRD). Temperature and time variables shows significant effects (P ≤ 0.05) on yield, moisture content, ash content, equivalent weight, methoxyl content, galacturonic acid content, and degree of esterification. Pectin extraction from rambutan peel at 80 °C for 120 min produced the optimal pectin yield (7.34%), meeting both SNI and IPPA standards.   Abstrak Rambutan (Nephelium lappaceum L.) adalah buah tropis yang banyak tersebar di Asia Tenggara, utamanya Indonesia dan Malaysia. Tingginyakonsumsi rambutan menimbulkan limbah kulit dalam jumlah besar, namun pemanfaatannya masih belum maksimal. Kulit rambutan mengandung 26% pektin dan hemiselulosa, berpotensi sebagai sumber pektin alternatif untuk mengurangi ketergantungan impor. Tujuan penelitian ini untuk memanfaatkan kulit rambutan sebagai sumber pektin alternatif. Penelitian ini mengkaji pengaruh suhu (70, 80, 90 °C) dan waktu ekstraksi (60, 90, 120 menit) terhadap karakteristik pektin menggunakan metode konvensional dengan ekstraksi asam serta rancangan acak lengkap (RAL). Variable suhu dan waktu menunjukkan pengaruh signifikan (P≤0,05) terhadap rendemen, kadar air, kadar abu, berat ekuivalen, kadar metoksil, kadar asam galakturonat, dan derajat esterifikasi. Ekstraksi pektin kulit rambutan pada suhu 80 °C dan selama 120 menit dapat menghasilkan rendemen pektin yang optimal (7,34%) sesuai dengan SNI dan IPPA.
Identification of Bioactive Components in Various Purslane Species and Their Potential as Fuctional Food Aditya, Alayda Rahma Putri; Sri Winarti; Hadi Munarko
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 1 (2026)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v10i1.917

Abstract

Portulaca pilosa. This study aims to identify the chemical and bioactive components of various purslane types and their potential as functional foods. The functional effects analysed include antioxidant activity and in vitro inhibition of ?-amylase. This study used a completely randomized design (CRD) with 3 replicates. The results showed that the chemical and bioactive components differed significantly among purslane species. The bioactive components identified included vitamin C, TDF (total dietary fiber), total phenols, omega-3, omega-6, and omega-9 fatty acids. All purslane flour species contained omega fatty acids dominated by omega-3, particularly ?-linolenic acid (ALA, C18:3 ?-3), omega-6 dominated by linoleic acid (C18:2 ?-6), and omega-9 dominated by oleic acid (C18:1 ?-9c). he antioxidant activity of purslane ranged from 143.64 to 536.03 AAE/100 g, and its ability to inhibit ?-amylase enzyme activity ranged from 64.99 to 82.05%. All purslane flours showed strong ?-amylase inhibitory activity with IC?? ? 50 ?g/mL. These findings indicate that purslane species have high potential as functional food ingredients. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 3: Good Health and Well-Being|SDG 12: Responsible Consumption and Production
Co-Authors Aditya, Alayda Rahma Putri Andre Yusuf Trisna Putra Anugerah Dany Priyanto Hellena Istrada Jariyah Jariyah Juhariyah Juhariyah Kindriari Nurma Wahyusi Luqman Agung Wicaksono Muhammad Alfid Kurnianto Sri Winarti Tabitha Intana Tandepadang