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All Journal QARDHUL HASAN: MEDIA PENGABDIAN KEPADA MASYARAKAT Jurnal Ilmiah Pangan Halal
Zakiyyah, Syahla
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Education Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Social Sciences Other

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PENDAMPINGAN TEKNIS PENDAFTARAN SPP-IRT DAN INOVASI LABEL KEMASAN UNTUK UMKM PRODUK KOPI GUNUNG WANGUN DUA Novidahlia, Noli; Nurjanah, Eka Wulan; Ramadhan, Muhamad Fauzi; Susanto, Muhammad Fajry; Choironi, Nida; Indriyani, Resty; Febriani, Rindiana; Gusrani, Salsabila Syifa; Zakiyyah, Syahla
Qardhul Hasan: Media Pengabdian kepada Masyarakat Vol. 10 No. 2 (2024): AGUSTUS
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/qh.v10i2.13774

Abstract

Gunung Wangun Dua Coffee is a typical Bogor coffee that has a delicious taste and achievements in national and international competitions. Production and marketing of this coffee is carried out by MSME Gunung Wangun Dua. Marketing of this coffee is very limited because it does not yet have a Home Industry Food Product Certificate (SPP-IRT) as a Distribution Permit. Registration of this distribution permit requires complete business and production documents as well as good facilities. UMKM Gunung Wangun Dua accompanied by Thematic Real Work (KKN-T) students from Juanda University, Bogor, is trying to obtain the distribution permit by completing business documents and production documents consisting of Product Information List documents, Production Records, SOPs for Including Packaging Labels and SOPs for Selection. materials and design packaging labels that are good and correct according to BPOM regulations. The SPP-IRT registration process on the One Single Submission (OSS-RBA) system is accompanied directly by KKN-T students until the Distribution Permit becomes effective. The distribution permit number for Gunung Wangun Dua coffee products is PIRT: 290523001106600000001 Keywords: Coffee, SPP-IRT, Document, Packaging, Label
Karakteristik Kimia dan Sensori Hard Candy Black Garlic dengan Penambahan Madu dan Lemon Zakiyyah, Syahla; Puspasari, Erna; Nurlaela, Raden Siti
Jurnal Ilmiah Pangan Halal Vol. 7 No. 3 (2025): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v7i3.21653

Abstract

Black garlic has a lighter aroma than garlic, sweet-sour taste, chewy texture, and contains antioxidants twice as high as garlic, making it a potential alternative in product development. This study aims to develop the utilization of black garlic as an ingredient in the production of hard candy and to examine its chemical and organoleptic characteristics. This study used a one-factor Completely Randomized Design (RAL) with three treatment levels of black garlic extract concentration (A1 = 5 mL, A2 = 10 mL, and A3 = 15 mL) repeated twice. The analysis included chemical tests (water content, ash content, reducing sugar, and saccharose) and organoleptic tests (sensory and hedonic quality) on color, texture, aroma, taste, aftertaste, and overall black garlic hard candy. Antioxidant activity test was conducted on selected products. The results showed that the selected black garlic hard candy was obtained by adding 10 mL of black garlic extract, with chemical characteristics in the form of 0.91% moisture content, 0.008% ash content, 11.05% reducing sugar, and 79.54% sucrose. The antioxidant activity was classified as weak with an IC₅₀ value of 157,713.52 mg/L and a TEAC value of 10.85 mg/100g. This study shows that the use of black garlic in hard candy products with added honey and lemon has the potential to become an innovative and consumer-friendly alternative for halal food diversification.
Co-Authors Choironi, Nida Erna Puspasari Febriani, Rindiana Gusrani, Salsabila Syifa Indriyani, Resty Noli Novidahlia Nurjanah, Eka Wulan Nurlaela, Raden Siti Ramadhan, Muhamad Fauzi Susanto, Muhammad Fajry