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All Journal Jurnal AGROTEKNOLOGI Jurnal Teknologi & Industri Hasil Pertanian AGRITEKNO, Jurnal Teknologi Pertanian JURNAL PERTANIAN QARDHUL HASAN: MEDIA PENGABDIAN KEPADA MASYARAKAT Jurnal Ilmiah Pangan Halal Karimah Tauhid Jurnal Agroindustri Halal
Noli Novidahlia
Universitas Djuanda
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Neuroscience Social Sciences Veterinary Other

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Formulasi Food Bar Sebagai Pangan Darurat Berbasis Tepung Ubi Jalar Oranye (Ipomoea Batatas L.) Dan Tepung Kacang Merah (Phaseolus Vulgaris L.) Noli Novidahlia; Siti Maulida Ulfa; Titi Rohmayanti
JURNAL AGROINDUSTRI HALAL Vol. 8 No. 1 (2022): Jurnal Agroindustri Halal 8(1)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v8i1.4854

Abstract

Food is the most needed necessity in an emergency situation such as natural disaster. The application of local food like orange sweet potatoes and red beans in producing food bar as the emergency food is one of the efforts to establish the food security. The purpose of this research is determine the ratio of orange sweet potato flour and red bean flour to the nutritional value and characteristics of food bars for emergency food. Food bars are selected based on their nutritional value and total calories produced. The selected food bar is formulation which consists of 10% orange sweet potato flour and 30% red bean flour. The results of the analysis of the nutritional value of 50g food bar resulted in water content 4.17g, ash content 1,41 g, fat content 7.32g, protein content 4.86g, carbohydrate content 32.36g, beta-carotene content 6.61mg/50g, total calories 214.34 Kcal, and hardness 3054.50 g/f. The results of the sensory quality unpleasant smell, a hard texture, and sweet taste.
Sifat Mutu Kimia dan Sensori Cookies Tepung Kulit Buah Naga Merah (Hylocereus Polyrhizus) dengan Penambahan Tepung Kacang Hijau (Vigna Radiata): Chemical and Sensory Quality Properties of Cookies from Red Dragon Fruit Skin (Hylocereus Polyrhizus) Flour with the Addition of Green Bean Flour (Vigna Radiata) Hanna Marzuuqoh Utami; Noli Novidahlia; Aminullah Aminullah
JURNAL AGROINDUSTRI HALAL Vol. 8 No. 2 (2022): Jurnal Agroindustri Halal 8(2)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v8i2.6936

Abstract

Cookies merupakan produk patiseri yang terbuat dari bahan tepung terigu, gula, Lemak dan telur. Bedasarkan penelitian Rohmawati (2019) mengenai pembuatan cookies berbahan tepung kulit buah naga dan tepung terigu perlakuan terbaik yaitu dengan perbandingan 90:10 dengan suhu pemanggangan 150°C selama 20 menit, dan diketahui hasil uji yang dilakukan yaitu dengan kadar air 8.06%, kadar abu 6,81%, kadar protein 5.63%, kadar lemak 27,03%, kadar serat kasar 31,26% dan kadar karbohidrat 52,47%. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor yaitu perbandingan tepung kulit buah naga merah dan tepung kacang hijau (90% : 10%), (80% : 20%), (70% : 30%), (60% : 40%). Analisis data yang digunakan adalah ANOVA dan uji lanjut Duncan dengan selang kepercayaan 95%. Hasil penelitian menunjukkan bahwa cookies terpilih adalah perlakuan A4 (tepung kulit buah naga merah 60% dan tepung kacang hijau 40%). Cookies terpilih memiliki kadar air 4,91%, abu 2,36%, protein 29,57% lemak 21,55%, serat kasar 31,40%, karbohidrat 40,6% dan kalori 474,63 Kkal. Produk terpilih dilakukan uji rating menunjukkan hasil dengan parameter warna, rasa, aroma dan overall panelis agak menyukai produk cookies terpilih, namun tidak menyukai tekstur dari cookies terpilih.
Karakteristik Kimia dan Sensori Kulit Pie Berbahan Dasar Tepung Mocaf (Modified Cassava Flour) dan Tepung Kepala Ikan Lele Dumbo (Clarias gariepinus) Noli Novidahlia; Cici Fitriani; Distya Riski Hapsari
JURNAL AGROINDUSTRI HALAL Vol. 9 No. 1 (2023): Jurnal Agroindustri Halal 9(1)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v9i1.8169

Abstract

Pie is processed food products consisting of pie crust dough and filling. A good pie crust is crispy and crumbs but not easily to crumble. In this research, pie crust were made using mocaf flour and catfish dumbo head flour. The purpose of this research was to study the effect of mocaf flour and catfish dumbo head flour substitution on physicochemical and sensory pie crust. The method used was analysis of variance (RAL) with one factor that is the ratio betwn mocaf flour and catfish dumbo head flour with four treatment levels, 100:0, 95:5, 90:10, and 85:15. The product analysis included sensory tests (sensory and hedonic quality) and chemical tests (moisture content, protein content, and calcium content). The result showed that pie crust with treatment mocaf 5%: catfish head flour 15% produced a product with good chemical composition and sensory quality.
Karakteristik Kimia dan Sensori Roti Kering Bagelen Substitusi Tepung Kacang Arab (Cicer arietinum) Zazti Kinasih; Noli Novidahlia; Muhammad Fakih Kurniawan
JURNAL AGROINDUSTRI HALAL Vol. 9 No. 3 (2023): Jurnal Agroindustri Halal 9(3)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v9i3.10015

Abstract

Wheat flour is highly used as a main material of processing bread, one of the developments is bagelen bread. The intent of this study is to innovate bagelen dried-bread product with the proportion of chickpea flour, increasing protein (based on SNI) and fibre content. This research was using a one-factor Complete Randomized Design (RAL) method, 2 repeats, with wheat flour: chickpea flour treatment rates each are 100%:0%, 90%:10%, 80%:20%, 70%:30%. ANOVA variance and Duncan test were carried out with a 95% confidence interval. The results of the data analysis stated that the substitution of chickpea flour had a significant effect on protein and fibre level, sensory and hedonic quality, but it has no noticeable effect on the moisture level. The selected product is bagelen dried-bread with the proportion of 80% wheat flour and 20% chickpea flour with moisture content of 6,09%, protein 9,93%, crude fibre 29,5%, ash 1.49%, fat 29.97%, carbohydrate 52.50%, total calorie value of 519,53 kcal. Based on the results of sensory quality tests, bagelen dried-bread was obtained with more brownish-yellowish color, bagelen smell, chickpea smell, baked smell, not smelled langu, tasted sweet like bagelen, chickpea taste, more crispy texture. By hedonic tests, panelists tend to like the color, odor, taste, crispiness, and overalls of the product.
Profil Tekstur Patty Daging Celeng, Babi, dan Campurannya Menggunakan Texture Analyzer Siti Ariska Yuliyana; Noli Novidahlia; Intan Kusumaningrum
Karimah Tauhid Vol. 5 No. 6 (2026): Karimah Tauhid
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/karimahtauhid.v5i6.24841

Abstract

Daging merupakan bahan pangan hewani yang sering diolah menjadi berbagai produk seperti patty. Mutu produk daging olahan sangat ditentukan oleh karakteristik teksturnya. Penelitian ini bertujuan untuk menganalisis profil tekstur patty daging celeng, babi, dan campurannya menggunakan Texture Analyzer dengan parameter hardness, springiness, cohesiveness, gumminess, dan chewiness. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan lima taraf perlakuan, yaitu Celeng 100%: Babi 0%, Celeng 75%: Babi 25%, Celeng 50%: Babi 50%, Celeng 25%: Babi 75%, dan Celeng 0%: Babi 100%. Hasil analisis menunjukkan bahwa variasi proporsi daging celeng dan daging babi tidak berpengaruh nyata (p>0,05) terhadap parameter hardness dan gumminess, tetapi berpengaruh nyata (p<0,05) terhadap springiness, cohesiveness, dan chewiness. Nilai hardness patty daging celeng, babi, dan campurannya berada pada kisaran 3,09–4,12 KgForce, sedangkan nilai springiness patty berada pada kisaran 0,99%–6,11%. Nilai cohesiveness patty berkisar antara 0,84%–0,89%, nilai gumminess patty berkisar antara 2,17 KgForce–3,89 KgForce, dan nilai chewiness patty berada pada kisaran 2,78 KgForce–15,84 KgForce. Patty berbahan 100% daging celeng memiliki nilai springiness (6,11%), cohesiveness (0,89%), dan chewiness (15,84 KgForce) tertinggi dibandingkan patty babi murni maupun campurannya, menunjukkan tekstur yang lebih elastis, kenyal, dan kompak.
Co-Authors A.E. Zainal Hasan AA Sudharmawan, AA Adha, Siti Aulia Ainii, Aafiyah Nuur Ainii, Aafiyah Nuur Aisyah Intan Pamela Aji Jumiono Akhmad Endang Zainal Hasan Almaahi, Royyan Abdulamtin Althafry Kartawiria, Rifky fauzi amanah amanah AMINULLAH Aminullah Aminullah Aminullah Aminullah Aminullah Aminullah, Aminullah Apriani, Yasri Apriliani, Renti Aulannisa, Fairuza Azizah, Liza Shinta Nur Badriansyah, Liska Budiman, Muhamad Arif Choironi, Nida Cici Fitriani Damayanti, Imay Distya Riski Hapsari Dwi Novian Irawanti Dzaki, Reaska Akmal Eliska, Arshyla Erna Puspasari Fadhilah , Syifa Fauziah, Ratu Dwi Febriani, Rindiana Febriyanti, Anisa Dwi Ferlincha, Kiki Nola Fitrillia, Tiana Gusrani, Salsabila Syifa Gusti Pratiwi Pangandian Hanafi Hanafi Hanna Marzuuqoh Utami Hasanah, Rima Nidaul Hastuti, Arti Imay Damayanti Indradewa, Rhian Indriyani, Resty Inonu, M. Ikhsan Pratama Intan Kusumaningrum Intan Kusumaningrum Irawanti, Dwi Novian Januarisca, Brida Januarisca, Brida Jefferson, Karina Aida Kurniawan, M. Fakih Lestari, Dede Amara Lia Amalia Lidiyani, Nurfitri M. Ikhsan Pratama Inonu maharani, Azmi Mardiah Mashudi Mashudi Maulidia , Mira Ma’rifat Khoirunnisa Muhammad Mustofa Muhammad Rifqi Mukrimah, Siti Mulya, Sahnur nahwan Tsabita, Elsya Niken Pramesti Nur Mila Sari Nurjanah, Eka Wulan Nurlaela, Raden Siti Pamela, Aisyah Intan Pamungkas, Wisnu Pangandian, Gusti Pratiwi Pangandian, Gusti Pratiwi Pertiqi, Sri Rejeki Retna Pertiwi, Sri Rejeki Retna Pradita, Reyna Fatma Pratiwi , Ratika Pravitri, Nabila Feby Purnama, Hilman Puspa Pertiwi, Inno Ariska Putri, Cantyka Meisa Nurul Raden Siti Nurlaela Rahmawati, Siti Irma Ramadhan, Muhamad Fauzi Rambe, Muhammad Ikbal Ramdani, Hisworo Ramdani, Hisworo Ramdani, Hisworo Rini Suhartani Rosmoyanti, Dewi Rosy Hutami Sadiah, Siti Saniyya, Ashila Nasyadhiya Sartika Widianingsih Setiawati, Indri Siti Ariska Yuliyana Siti Fauziah Siti Maulida Ulfa Siti Nurhalimah Siti Nurjanah Slamet, Hendra Sofyan, Nurul azfy Soraya, Dina Ayu Soraya, Dina Ayu Suhartani, Rini Suhartani, Rini Suprayatmi, Mira Suprayatmi, Mira Susanto, Muhammad Fajry Syifa, Nurhaeni Tiana Fitrillia Titi Rohmayanti Ulif Yuhana Widianingsih, Sartika Yuhana, Ulif Yuhana, Ulif Yuliana, Resti Yuliana, Resti Yuni Nurmilasari Zahra Putri Ardyansyah, Amanda Nurlita Zakiyyah, Syahla Zazti Kinasih