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All Journal Jurnal Sain Veteriner Jurnal Ilmu-Ilmu Perikanan dan Budidaya Perairan MAJALAH BIAM Ngayah: Majalah Aplikasi IPTEKS Admisi dan Bisnis Jurnal Masharif al-Syariah: Jurnal Ekonomi dan Perbankan Syariah Jurnal SOLMA Agroindustrial Technology Journal Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Inovasi Hasil Pengabdian Masyarakat (JIPEMAS) Sainmatika: Jurnal Ilmiah Matematika dan Ilmu Pengetahuan Alam Jambura Journal of Educational Management SAP (Susunan Artikel Pendidikan) Jurnal Dinamika Manajemen Pendidikan (JDMP) International Journal of Economics, Business and Accounting Research (IJEBAR) Authentic Research of Global Fisheries Application Journal (Aurelia Journal) Indobiosains Jurnal Manajemen Bisnis dan Keuangan DEVOSI Jurnal Pengabdian Masyarakat (ABDIRA) ALMUJTAMAE: Jurnal Pengabdian Masyarakat Journal of Management and Islamic Finance JURNAL AGROINDUSTRI HALAL Proceeding ISETH (International Summit on Science, Technology, and Humanity) Jurnal Manajemen dan Bisnis Jurnal Ilmiah Pangan Halal Karimah Tauhid IIJSE Jurnal Global Ilmiah Indonesian Journal of Islamic Literature and Muslim Society
Helmi Haris
Universitas Djuanda
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Journal : JURNAL AGROINDUSTRI HALAL

 1 
Peningkatan Mutu Organoleptik Terasi Jembret Melalui Perbaikan Kemasan Haris, Helmi; Jaya, Fitra Mulya; Anjasmara, Anjasmara
JURNAL AGROINDUSTRI HALAL Vol. 10 No. 1 (2024): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v10i1.8348

Abstract

The village of Sungsang is in the Banyuasin II Sub-district, Banyuasin Regency. Its territory lies in a coastal area, and most of its inhabitants are fishermen who engage in traditional fishing activities. One of the distinctive processed seafood products of Sungsang village is Terasi, with one of its variants being Terasi Jembret. Despite Sungsang village's considerable production of processed Terasi, the packaging methods still need to be revised and need more informative compositions, thereby diminishing the attractiveness of Terasi Jembret. This research aims to design a more appealing packaging for Terasi to enhance consumer appeal towards the product. The research methodology employed a Completely Randomized Design (CRD) with four treatment variations in Terasi packaging: P0: traditional polyethylene (PE) packaging, P1: labeled polypropylene (PP) packaging, P2: labeled polypropylene (PP) standing pouch packaging, and P3: labeled aluminum foil standing pouch packaging. The research findings indicate that the panelists prefer treatment P3, namely the labeled aluminum foil standing pouch packaging. Panelists provided high ratings for this packaging, with a likability score of 4.80 (Very likable) for color, 4.80 (Very likable) for appearance, and 4.52 (Very likable) for aroma. Furthermore, the tested parameters comply with the Indonesian National Standard (SNI) for Terasi, with water content at 44.21%, ash content at 1.14%, protein content at 17.75%, and carbohydrate content at 26.30%.
Formulasi dan Karakteristik Sediaan Lotion dengan Variasi Konsentrasi Minyak Atsiri Jahe Merah (Zingiber officinale var. rubrum) Rimadhani, Farras Fajria; Ma'ruf, Amar; Delfitriani, Delfitriani; Haris, Helmi
JURNAL AGROINDUSTRI HALAL Vol. 11 No. 2 (2025): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v11i2.18968

Abstract

Minyak atsiri jahe merah dapat digunakan sebagai bahan tambahan dalam komposisi lotion karena mengandung senyawa aktif seperti zingiberene, gingerol, dan shogaol yang memiliki sifat antibakteri, antiinflamasi, terapeutik, dan antioksidan. Tujuan penelitian ini adalah untuk mengkaji pengaruh penambahan minyak atsiri jahe merah terhadap sifat fisikokimia dan kontaminasi mikroba pada sediaan lotion berdasarkan SNI-16-4399-1996. Variasi konsentrasi minyak atsiri jahe merah pada 0%, 1%, 2%, dan 3% merupakan satu-satunya faktor dalam penelitian ini yang menggunakan Rancangan Acak Lengkap (RAL) dengan dua kali ulangan dan uji hedonik menggunakan metode Friedman-Conover. Karakterisasi sediaan lotion meliputi parameter penampakan, pH, bobot jenis, viskositas, angka lempeng total, daya sebar, iritasi, dan uji hedonik. Hasil analisis menunjukkan tingkat konsentrasi minyak atsiri jahe merah yang berbeda memengaruhi penampakan, pH, angka lempeng total, serta daya sebar, namun tidak memengaruhi viskositas dan bobot jenis lotion. Berdasarkan uji hedonik, panelis cenderung lebih menyukai formulasi 1% berdasarkan aroma, tekstur, dan tingkat penyerapan. Penelitian ini menyimpulkan bahwa sediaan lotion dengan konsentrasi 1% minyak atsiri jahe merah merupakan formulasi terbaik.
Kandungan Bakteri Asam Laktat pada Sourdough Air Fermentasi Nanas dan Pengaruhnya terhadap Mutu Tekstur Roti Tepung Beras Agustina, Nia; Haris, Helmi
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.v11i3.22334

Abstract

This study aimed to evaluate the utilization of pineapple fruit fermentation water as a natural starter in sourdough production and its effect on the textural properties of rice-based bread. The fermentation water was prepared from a mixture of pineapple, water, and sugar, and fermented at 30°C for 48 hours until reaching optimum microbial activity. The resulting sourdough was then applied in bread making using rice flour as the main ingredient, combined with tapioca and potato flours. The experimental design used a Completely Randomized Design with three treatments, namely control bread (commercial yeast), water-based sourdough bread, and pineapple sourdough bread, each repeated three times. Observed parameters included pH, titratable acidity, lactic acid bacteria and yeast counts, specific volume, crumb microstructure, and bread texture. The results showed that pineapple fermentation water supported the growth of lactic acid bacteria and yeast, reaching the highest population at 48 hours, indicated by a decrease in pH and an increase in acidity. Pineapple sourdough bread exhibited higher hardness, gumminess, and chewiness compared to the control and water sourdough bread, but maintained good springiness, resulting in a softer crumb structure that was not brittle. In conclusion, pineapple fermentation water can serve as a promising natural starter to improve the quality and texture of gluten-free rice bread.
Co-Authors Adawiyah, Rafi'ah Al Ahmad Syarbaini Ahmad Syarbaini Akim, Restu Amalia, Rafishca Amar Ma’ruf Amar Ma’ruf Amelia, Iis Andriani Andriani Anggrahadi, Daru Anjasmara, Anjasmara Antonius Padua Ratu Arief Rahman Hakim Arsyad, N Arumwati Arumwati Asmawati Asmawati Asmawati Asmawati Audiya Khilya Wardah Aulia Dinda Wahyuni Aulia Rahmah, Widia Avin Septia Ayu Puspitas Sari BAGEM BR SEMBIRING, BAGEM BR Bagem Sembiring Daniel Happy Putra Dede Kardaya Delfitriani Dian Histifarina Dian Histifarina Dian Mutiara Dian Mutiara, Dian Dwi Gemina Dyah Ayu Syukma Pertiwi1 Eko Apriansyah Fanani, Muhammad Zainal Fitra Mulia Jaya Fitra Mulya Jaya Fitriani Fitriani Fitrilia, Tiana Hadi Supriyan Hanafi, Syafiq Mahmadah Hasyim, Fuad Hendarto, M.Si, Deni Hertiani, Euis Ikromatun Nafsiyah Indra Cahya Kusuma Indradewa, Rhian Jaya, Fitra Mulya Juanda, Dede Karimy, Moh Faiz Kartini, Tini Khodijah, Neng Siti Kumalasari, Rafika Kusumaningrum, Julia Lestari, Roswita Puji Lestari, Sinta Dwi Lia Amalia Ma'ruf, Amar Mariani Mariani Muhammad Husein Muliya Puti, Ade N Arsyad Naila Fathi Isnazaki Hafiyya Nia Agustina Nisa, Siska Khoirun Nurjanah, Dewi Astri Nurlaela, Raden Siti Permana, Irfan Zanuwarsa Rachmasari, Annisa Rangga Bayu Kusuma Haris Ratna Ningsih, Sri Redhina Aulia Restu Akim Ridwan Rachmat Ridwan Rachmat Ridwan Rahmat Ridwan, Muhammad Husein Afifuddin Rih Laksmi Utpalasari Rimadhani, Farras Fajria Ristika Handarini Rohman, Hana Fauziyyah Ropikoh, Siti Septiani, Bunga sri riyanti Suarman Sudarsah, Agus Sudarijati Sufyan, Moch Iqbal Sumantriyadi, Sumantriyadi Syahrir Akil Syarwani Ahmad Tirtawati, Desi Titi Rohmayanti Titiek Tjahja Andari Tri Sujianti Tri Widayatsih Tri Widayatsih, Tri Wahyu Diyono, Wahyu Wardhani, Siti Asih Wati, Rosma Putri Anggoro Wicaksono, Muhamad Abdiki Wicaksono, Muhammad Abdiki Widodo Suwito Wildan Saputra Wilna Iznilillah Yusanti, Indah Anggraini