Article Per Year (5 Year)
p-Index From 2020 - 2025
0.23
P-Index
This Author published in this journals
All Journal Jurnal Ilmiah Pangan Halal
Hadistio, Alfin
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Industrial & Manufacturing Engineering Other

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
TEPUNG MOCAF (MODIFIED CASSAVA FLOUR) UNTUK KETAHANAN PANGAN INDONESIA Hadistio, Alfin; Jumiono, Aji; Fitri, Silvia
Jurnal Ilmiah Pangan Halal Vol. 1 No. 1 (2019): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v1i1.2005

Abstract

Nilai impor tepung terigu sebagai komoditi pangan sumber karbohidrat terus meningkat dari tahun ke tahun. Sebagai negara agraris Indonesia kaya akan sumber pangan tinggi karbohidrat. Salah satu komoditi pangan sumber karbohidrat yang melimpah di Indonesia adalah ubi kayu. Berdasarkan data BPS produksi ubi kayu Indonesia tahun 2014 mencapai 24,56 juta ton. Produk ubi kayu yang sangat besar ini berpotensi untuk dikembangkan menjadi komoditas industri pangan berbasis karbohidrat. Upaya pendayagunaan ubi kayu sebagai penyangga ketahanan pangan, diantaranya adalah melalui pengembanga teknologi pembuatan tepung ubi kayu agar produk yang dihasilkan lebih disukai konsumen dan sifat fisikokimianya meningkat sehingga cocok sebagai pengganti tepung terigu pada pengolahan produk pangan, seperti cookies, roti, dan mie. Upaya lain yang dapat dilakukan adalah dengan mengembangkan produk turunan tepung ubi kayu, yaitu tepung mocaf (Modified Cassava Fluor).Keywords: tepung mocaf, cassava, ketahanan pangan.
TITIK KRITIS HALAL & NILAI TAMBAH KOPI JAHE TERIPANG HALAL CRITICAL POINT & ADDED VALUE GINGER BEAM COFFEE Hadistio, Alfin; Siti Irma Rahmawati
Jurnal Ilmiah Pangan Halal Vol. 2 No. 2 (2020): JURNAL ILMIAH PANGAN HALAL
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The use of sea cucumbers as an additive to coffee can add to the variety of herbal coffee products. In a published study, it was stated that consumers tended to prefer sea cucumber ginger coffee, and an observation was made of the composition of sea cucumber ginger coffee on the parameters of ash content and pH. As well as for other parameters, observations were made of the dissolution rate, infusion rate and water content. By meeting the Indonesian National Standard, coffee has the opportunity to increase profits or added value. This study aims to discuss the critical point of halalness and to get the added value of sea cucumber ginger coffee products. The Hayami method is used to calculate the added value of the product under study. The results show that the profit rate is 43% and the added value of the product is Rp. 625,858 kg. The analysis shows that sea cucumber, ginger and coffee, when combined can provide added value which is very profitable for small industries Keywords:, halal coffee, hayami, sea cucumber
Co-Authors Aji Jumiono fitri, silvia Rahmawati, Siti Irma