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All Journal Jurnal Agroindustri Berkelanjutan Jurnal Agroindustri Halal
Nurullia Febriati
Universitas Lampung
Biochemistry, Genetics & Molecular Biology Chemistry Education Engineering Environmental Science Industrial & Manufacturing Engineering

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KARAKTERISTIK SENSORI NATA DE PINA PEEL (Ananas comosus (L) Merr.) DENGAN EKSTRAK KULIT BUAH NAGA MERAH (Hylocereus polyrhizus) SEBAGAI PEWARNA ALAMI SENSORY CHARACTERISTICS OF NATA DE PINA PEEL (Ananas comosus (L) Merr.) WITH RED DRAGON (Hylocereus polyrhizus) SKIN EXTRACT AS NATURAL DYE Salsafira Ayuningtyas; Tanto Pratondo Utomo; Diki Danar Tri Winanti; Samsul Rizal; Nurullia Febriati
Jurnal Agroindustri Berkelanjutan Vol 3, No 2 (2024)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v3i2.10066

Abstract

Kulit nanas mengandung gula pereduksi yang berpotensi digunakan dalam proses fermentasi untuk membentuk nata. Secara umum, kulit nata de pina memiliki ciri khas warna putih agak kekuningan dikarenakan bahan baku yang digunakan. Ciri khas tersebut menyebabkan penampakan warna nata menjadi kurang menarik. Salah satu cara untuk meningkatkan nilai sensoris agar lebih menarik adalah dengan menambahkan pewarna alami berupa ekstrak kulit buah naga. Penelitian ini bertujuan untuk mengetahui konsentrasi terbaik penambahan ekstrak kulit buah naga merah sebagai pewarna alami terhadap sifat sensoris kulit nata de pina. Eksplorasi ini menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor yaitu konsentrasi ekstrak kulit buah naga yang terdiri dari 6 perlakuan (0%, 5%, 15%, 25%, 35% dan 45%) dan 3 kali pengulangan. Kesimpulan dari penelitian ini adalah kulit nata de pina terbaik pada penelitian ini adalah kulit nata de pina dengan konsentrasi ekstrak kulit buah naga sebesar 45% (P5). Perlakuan ini menghasilkan nata dengan warna merah, aroma agak asam, tekstur kenyal, rasa enak dan penerimaan keseluruhan, serta menghasilkan kadar air 91,45%, kadar abu 0,31%, pH 5,24. Kulit nata de pina dengan ekstrak kulit buah naga 45% mengandung kadar serat 1,64%Kata kunci : Kulit buah naga, Nata, Pewarna alami, Kulit nanas 
Analysis of The Implementation of Halal Product Assurance System Criteria at ABS Restaurant in Bandar Lampung Nurullia Febriati; Sri Hidayati; Diki Danar Tri Winanti; Novita Herdiana
JURNAL AGROINDUSTRI HALAL Vol. 12 No. 1 (2026): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v12i1.21309

Abstract

Halal certification plays a vital role in the culinary industry, particularly in regions with a Muslim-majority population, such as Bandar Lampung. The Halal Product Assurance System (SJPH) establishes standards that must be adhered to by business operators, including fast-food restaurants. These operators are obligated to ensure the halal status of their products by fulfilling the criteria outlined in the SJPH to guarantee compliance with halal requirements. This study aims to evaluate the implementation of the SJPH using five criteria in line with the Decree of the Head of the Halal Product Assurance System Organizer No. 57 of 2021. A qualitative research approach was employed, utilizing interviews, observations, and literature reviews for data collection. Findings indicate that the fulfillment of the five SJPH criteria remains inconsistent. Regarding the halal policy, business operators lack a strong commitment to implementation. For materials, traceability for slaughtered products is insufficient. In product processes, there is no established production flow ensuring products are free from impurities (najis). However, in the product aspect, naming practices align with halal assurance criteria. Lastly, the internal audit and management review criteria remain unmet due to limited human resource competence. This study is expected to serve as a reference for business operators, policymakers, consumers, and halal advisory institutions in advancing the implementation of halal certification for restaurants in Bandar Lampung.
Co-Authors Diki Danar Tri Winanti Ida Ayu Putu Sri Widnyani Novita Herdiana Salsafira Ayuningtyas Sri Hidayati Tanto Pratondo Utomo Winanti, Diki Danar Tri