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All Journal Argipa (Arsip gizi dan Pangan) Vitek : Bidang Kedokteran Hewan PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Journal of Integrated Agribusiness Jurnal Abdi Insani Jurnal Kesehatan Tambusai Jurnal Teknologi Hasil Peternakan Formosa Journal of Sustainable Research (FJSR) Jurnal Ilmiah Pangan Halal Nutrition Scientific Journal
Fajri, Aulia Irhamni
Program Studi Supervisor Jaminan Mutu Pangan, Sekolah Vokasi, IPB University
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Analisis Halal Critical Control Points (HCCPs) dan Residu Alkohol Minuman Kombucha pada UMKM XYZ Nurafi Razna Suhaima; Aulia Irhamni Fajri
Jurnal Ilmiah Pangan Halal Vol. 8 No. 2 (2026): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v8i2.24300

Abstract

Kombucha is a tea-based fermented beverage that naturally generates ethanol as a byproduct of microbial activity. In halal product assurance, controlling residual ethanol and identifying Halal Critical Control Points (HCCPs) are essential to ensure halal compliance and product stability. This study aimed to determine HCCPs in materials and production processes at the SME (Small and Medium Enterprises) level and to evaluate residual ethanol at post-production and after one month of storage at ≤4℃ (chiller). Ethanol content was analyzed using Gas Chromatography–Flame Ionization Detection (GC-FID). The results indicated that sugar, SCOBY culture, cleaning agents, and packaging materials were categorized as critical material points, while fruits and rhizomes were not. Critical process points were identified during fermentation monitoring, packaging, and storage. Residual ethanol at post-production was 0.26% (w/w), below the <0.5% limit required for halal certification based on BPJPH (Halal Product Assurance Organizing Agency). However, after one month of chiller storage, ethanol increased to 0.55% (w/w), indicating continued fermentation. These findings highlight the importance of post-production control in maintaining ethanol stability and supporting halal supply chain integrity in kombucha production.
PERSIAPAN SERTIFIKASI HALAL DAN IZIN EDAR SEBAGAI UPAYA PENINGKATAN MUTU PRODUK PANGAN DAN KAPASITAS SDM MENUJU UMKM PANGAN UNGGUL DI KELURAHAN MULYAHARJA, BOGOR Ai Imas Faidoh Fatimah; Nurafi Razna Suhaima; Mrr Lukie Trianawati; Made Gayatri Anggarkasih; Andi Early Febrinda; Dewi Sarastani; Dwi Yuni Hastati; Rianti Dyah Hapsari; Neny Mariyani; M. Agung Zaim Adzkiya; Aulia Irhamni Fajri; Aliefya Siwi Handayani Meylani Awaliyah; Arya Rafly Maulana Sopyan; Farras Zahran Musyafa
Jurnal Abdi Insani Vol 13 No 1 (2026): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v13i1.3326

Abstract

Mulyaharja Village is one of the areas in Bogor City with numerous small and medium enterprises (SMEs) producing household-scale food products (Industri Rumah Tangga Pangan / IRTP), such as rengginang, chips, jipang cakes, candied fruits, dodol, and various other processed foods. However, most of this food SMEs have not yet obtained business legality in the form of halal certification and distribution permits. This condition requires attention, as business legality is an essential requirement to ensure product quality, safety, and halal integrity, while also enhancing business competitiveness in the market. This community service program aimed to improve SME entrepreneurs’ understanding of halal certification and distribution licensing as part of efforts to enhance product quality and strengthen business capacity. The activity consisted of several stages, including preparation through coordination and discussion, training implementation, evaluation, and follow-up planning. The initial discussion identified relevant topics to ensure that the activities met community needs. The training, attended by 25 food SME owners under the Mulyaharja Bangkit organization, covered materials on halal certification procedures, distribution licensing mechanisms, and evaluation. Participants showed high enthusiasm, and evaluation results indicated an increase in their understanding of halal certification and distribution licensing for food products. The follow-up plan includes mentoring selected SMEs that meet the required criteria and are willing to participate. This program is expected to encourage food SMEs to obtain business legality, ensuring that their products meet quality, safety, and halal standards while improving their competitiveness in the market.
Co-Authors Ai Imas Faidoh Fatimah Aliefya Siwi Handayani Meylani Awaliyah Andi Early Febrinda Arya Rafly Maulana Sopyan Astari Apriantini Cahyo Budiman Detiara, Azzahra Dewi Elfrida Sihombing Dewi Sarastani Dewi Sarastani Dwi Yuni Hastati Epi Taufik Farras Zahran Musyafa Fatimah Madania, Kanaya Fatimah, Ai Imas Faidhoh Fatimah, Ai Imas Faidoh Fidella, Aliya Hastati, Dwi Yuni Imas Faidoh Fatimah, Ai Irma Isnafia Arief Ladystia, Syakilah Nawal Latifah, Siti Qosirotuttorfi Lidya, Leni Lukie Trianawati, Mrr. M. Agung Zaim Adzkiya M. Agung Zaim Adzkiya Madania, Kanaya Fatimah Made Gayatri Anggarkasih Mariyani, Neny Mrr Lukie Trianawati Muhamad Arifin, Muhamad Murtini, Devi Neny Mariyani Nurafi Razna Suhaima Nurafi Razna Suhaima Prananingrum, Disty Isbiyanti Putri Salshabila, Lintang Rahmadiasti, Keysa Razna Suhaima, Nurafi Rianti Dyah Hapsari Salshabila, Lintang Putri Salundik . Soenarno, Moch. Sriduresta Suhaima, Nurafi Razna Trianawati, Lukie Trianawati, Mrr Lukie Trianawati, Mrr. Lukie Tuti Suryati, Tuti Yuni Hastati, Dwi Zakiah Wulandari