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All Journal Jurnal AGROTEKNOLOGI Jurnal Ekonomi : Journal of Economic Acta Pharmaceutica Indonesia Kultivasi JURNAL PERTANIAN QARDHUL HASAN: MEDIA PENGABDIAN KEPADA MASYARAKAT Jurnal Riset Teknologi Industri Jurnal Sibermas (Sinergi Pemberdayaan Masyarakat) Food Scientia: Journal of Food Science and Technology OrchidAgro JURNAL AGROINDUSTRI HALAL Pharmaceutical Sciences and Research (PSR) Jurnal Pengabdian Masyarakat Farmasi : Pharmacare Society ELIGIBLE : Journal of Social Sciences Jurnal Ilmiah Pangan Halal Karimah Tauhid Journal Of Agriculture Sciences (Agrosci)

Lia Amalia

Universitas Djuanda Bogor

Author-ID : 883114

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mechanical Engineering Medicine & Pharmacology Neuroscience Public Health Social Sciences Veterinary Other

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Isolasi dan Karakterisasi Asam Hialuronat dari Talas Belitung (Xanthosoma sagittifolium) Lia Amalia; Sri Rejeki Pertiwi; Dita Wulandari; Aminullah Aminullah
JURNAL AGROINDUSTRI HALAL Vol. 4 No. 2 (2018): Jurnal Agroindustri Halal
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v4i2.1290

Talas dikenal mengandung mucilage yang memiliki sifat mirip dengan asam hialuronat penyusun gelatin. Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan waktu ekstraksi mucilage talas terhadap sifat asam hialuronat yang dihasilkan. Pada penelitian ini asam hialuronat diisolasi dengan menggunakan air destilata pada suhu 70 dan 90oC selama 30 dan 60 menit dan dikoagulasikan menggunakan alkohol sebanyak 1:1, kemudian endapan dikering-anginkan pada suhu ruang selama 12 jam dan dilanjutkan dengan waterbath shaker pada suhu 40°C selama 30 menit. Asam hialuronat kering kemudian dihaluskan dan diayak 80 mesh, dianalisis sifat fitokimia, fisikokimia, dan sensorinya. Asam hialuronat talas dari semua perlakuan positif mengandung karbohidrat, protein, glikosida dan gula pereduksi, tetapi tidak mengandung alkaloid dan flavonoid. Hasil uji fisikokimia menunjukkan bahwa suhu dan waktu tidak berpengaruh terhadap bulk density, tap density, dan kadar abu, tetapi berpengaruh terhadap kadar air, residu alkohol, dan pH. Asam hialuronat tidak larut dalam alkohol tetapi larut dalam air panas mulai 40°C.

Analisis Kehalalan Daging Sapi Dengan Metode Pork Detection Kit (Pdk) dan Analisis Tingkat Kepedulian Konsumen dalam Mengonsumsi Daging Sapi Halal di Kota Bekasi Mardiah; Lia Amalia; Dinda Army Trimelati
JURNAL AGROINDUSTRI HALAL Vol. 7 No. 2 (2021): Jurnal Agroindustri Halal 7(2)
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (298.648 KB)

Analysis of the halal beef in Bekasi City Market is essential to find out whether meat traders do adulteration or not. This study aims to determine whether the sold meat contains another meat (wild board/pork) and to determine the level of consumer concern in consuming halal meat in Bekasi City. The method used in this research is the Pork Detection Kit (PDK) method and the survey method using a questionnaire to the community in Bekasi City. The sampling method uses the purposive sampling method. The data analyzed descriptively. The results showed that the beef sold in the Bekasi City market was negative for pork contamination. At the level of consumer concern in consuming halal meat, the results show that 80% of the people in Bekasi City have considered the halal aspect when buying meat for consumption, either fresh meat or frozen meat.

Kadar Gula Reduksi, Sukrosa, Serta Uji Hedonic pada Hard Candy dari Penambahan Ekstrak Jagung Manis (Zea mays saccharata), Sukrosa, dan Madu Muhammad Rifqi; Nabila Oktri Sumantri; Lia Amalia
JURNAL AGROINDUSTRI HALAL Vol. 8 No. 1 (2022): Jurnal Agroindustri Halal 8(1)
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Hard candy is a product made from sucrose, glucose, water, and has a hard, transparent, and glossy texture. This study aims to determine the levels of reducing sugar, sucrose, and hedonic in hard candy from the addition of sweet corn extract, sucrose, and honey. 100 g, 95 g, 90 g) and factor B is the concentration of sucrose and honey (60 g:10 g, 55 g: 15 g, 50 g: 20 g). Data analysis used was ANOVA with Duncan's Advanced Test with a 95% confidence interval. The results showed that the addition of various concentrations of sweet corn extract, sucrose, and honey had a significant effect on the hard candy produced based on the levels of reducing sugar and saccharose, as well as hedonic color, texture, and overall, while the hedonic aroma and taste did not significantly affect the hard candy produced. The reducing sugar content of hard candy ranged from 11.86%-12.59%, the saccharose content of hard candy ranged from 57.13%-76.78, the hedonic results from hard candy showed that the panelists liked the color, aroma, taste, textures, and overalls.

Sifat Sensory dan Kimia pada Hard Candy dengan Penambahan Ekstrak Jagung Manis (Zea mays saccharata), Sukrosa Serta Madu : Sensory and Chemical Properties of Hard Candy with the Addition of Sweet Corn Extract (Zea mays saccharata), Sucrose, and Honey Lia Amalia; Nabila Oktri Sumantri; Muhammad Rifqi Suryana
JURNAL AGROINDUSTRI HALAL Vol. 8 No. 2 (2022): Jurnal Agroindustri Halal 8(2)
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v8i2.5377

Hard candy is a confection manufactured by melting a flavoring combination of glucose, fructose, and fruit juice. This research should focus on establishing the sensory properties of picked hard candy, including the fat and protein content, based on sensory quality. A fully randomized design (CRD) was utilized in this trial, with two factors: factor A was the concentration of sweet corn extract (100 g, 95 g, 90 g), while factor B was the concentration of sucrose and honey (60 g:10 g, 55 g: 15 g, 50 g: 20 g). The data were analyzed using ANOVA and Duncan's Advanced Test with a 95% confidence interval. The results showed that adding various concentrations of sweet corn extract, sucrose, and honey significantly affected the panelists' assessment of the sensory quality of color (brown-yellow to golden yellow) and texture (hard to very hard) in hard candy. The sensory quality of aroma (no smell of sweet corn to smell of sweet corn) and taste (sweet to very sweet) did not significantly affect the hard candy produced. Hard candy with the addition of sweet corn extract, sucrose, and honey selected is hard candy with A1B2 treatment (corn extract 100 grams, sucrose 55 grams, and honey 15 grams). The chemical testing showed that the selected hard candy product contained 1.11% fat and 2.06% protein content.

Identifikasi Formalin, Methanyl Yellow, dan Cemaran Mikroba pada Mie Glosor di Pasar Tradisional Kota Bogor: Identification of Formaldehyde, Methanyl Yellow, and Microbial Contamination on Mi Glosor in Bogor City Traditional Market Anik Zumaeroh; Lia Amalia; Muhammad Fakih Kurniawan
JURNAL AGROINDUSTRI HALAL Vol. 8 No. 2 (2022): Jurnal Agroindustri Halal 8(2)
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v8i2.5500

Mi glosor merupakan mi basah yang banyak diminati dan dikenal sebagai mi khas Bogor. Mi glosor diproduksi oleh industri kecil rumah tangga, mi glosor banyak dijual di pasar tradisional dalam bentuk basah, dikemas sederhana, dan dijual secara terbuka. Penelitian ini bertujuan untuk mengidentifikasi adanya formalin, methanyl yellow, dan cemaran mikroba pada mi glosor di pasar tradisional Kota Bogor. Pengujian formalin dan methanyl yellow menggunakan Rapid Test Kit, dan uji cemaran mikroba dengan metode Total Plate Count (TPC). Sampel penelitian diambil menggunakan metode total sampling yang berjumlah 21 sampel mi glosor dari 7 pasar tradisional di Kota Bogor. Data formalin dan methanyl yellow yang diperoleh dianalisis secara kualitatif serta data cemaran mikroba dianalisis secara kuantitatif dan dibandingkan dengan SNI. Hasil pengujian menunjukkan bahwa seluruh sampel mi glosor tidak mengandung formalin dan menthanyl yellow. Pada cemaran mikroba (TPC) menunjukkan mi glosor mengandung mikroba dibawah batas maksimal 1x106 koloni/g dan memenuhi syarat mutu mi basah SNI 2987:2015.Kata kunci: mi glosor, Pasar Tradisional Kota Bogor, formalin, methanyl yellow, TPC

Optimasi Minuman Serbuk Instan Antiobesitas menggunakan Metode Response Surface Methodology (RSM) Berbasis Rosela (Hibiscus sabdariffa l) Utami, Intan; Mardiah; Amalia, Lia; Aminah, Siti
JURNAL AGROINDUSTRI HALAL Vol. 9 No. 2 (2023): Jurnal Agroindustri Halal 9(2)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v9i2.9948

Instant rosella anti-obesity drink is a beverage product in powder form, easily soluble in water, has a short rehydration time, practical in serving. This study aims to obtain an instant rosella anti-obesity drink formulation consisting of roselle extract, mangosteen peel extract, lemon extract and EGCG. This research was optimized using the Response Surface Methodology (RSM) method with a central composite design. Analysis of the formulation includes analysis of anthocyanin levels, levels of vitamin C in each formulation treatment. Based on the results of optimization of the anthocyanin and vitamin C content of instant anti-obesity drinks using the RSM method, formula 10 was obtained containing 4.75 g roselle, 0.2 g lemon extract, 0.5 g mangosteen peel extract and 0.0625 EGCG. This formula obtained anthocyanin levels of 895.72 mg/L and vitamin C levels of 53.3 mg/L with a powder drink pH of 2.5

Karakteristik Kimia dan Sensori Bakso Goreng Menggunakan MDM (Mechanically Deboned Meat) Ayam Fitriana, Nadia; Amalia, Lia; Aminah, Siti
JURNAL AGROINDUSTRI HALAL Vol. 10 No. 2 (2024): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v10i2.10175

ABSTRACT MDM Chicken is meat produced by separating the remaining meat on the back, head, and neck. Chicken MDM has a paste texture, fibrous, contains muscle or tendons, fat, and connective tissue. Chicken MDM is usually used as an ingredient to make meatballs, sausages, corned beef, and nuggets. The purpose of this study was to utilize chicken MDM to make fried meatballs at a more economical price. This study used a one-factor complete randomized design (CRD) design with 4 levels and 2 repetitions, with the treatment levels of chicken MDM to tapioca (30%: 44%), (40%: 34%), (50%: 24%), and (60%: 14%). Product analysis includes chemical tests including water content, ash content, protein content, and fat content, and sensory and hedonic quality tests including color, aroma, taste, texture, and overall. Data analysis used was ANOVA with Duncan's further test. The results of chemical analysis research gave a significant effect on water content, ash content, fat content and protein content. The sensory quality test significantly influenced texture, color, aroma, and taste. Hedonic test significantly affects texture, aroma, taste and overall. Keywords: MDM Chicken, fried meatballs, cemical analysis, sensory and hedonic. ABSTRAK MDM ayam adalah daging yang dihasilkan dengan cara memisahkan sisa daging pada punggung, kepala, dan leher. MDM ayam memiliki tekstur berupa pasta, berserat, mengandung otot atau urat, lemak, dan jaringan pengikat. MDM ayam biasanya digunakan sebagai bahan untuk membuat bakso, sosis, kornet, dan nugget. Tujuan dari penelitian ini ialah pemanfaatan MDM ayam untuk pembuatan bakso goreng dengan harga yang lebih ekonomis. Penelitian ini menggunakan desain rancangan acak lengkap (RAL) satu faktor dengan 4 taraf dan 2 kali pengulangan, dengan taraf perlakuan MDM ayam banding tapioka (30% : 44%), (40% : 34%), (50% : 24%), dan (60% : 14%). Analisa produk meliputi uji kimia meliputi kadar air, kadar abu, kadar protein, dan kadar lemak, dan uji mutu sensori dan hedonik meliputi warna, aroma, rasa, tekstur, dan overall,. Analisa data yang digunakan adalah ANOVA dengan uji lanjut Duncan. Hasil penelitian analisa kimia memberikan pengaruh nyata terhadap kadar air, kadar abu, kadar lemak dan kadar protein. Pada uji mutu sensori berpengaruh nyata terhadap tekstur, warna, aroma, dan rasa. Uji hedonik berpengaruh nyata terhadap tekstur, aroma, rasa dan overall. Kata kunci: MDM ayam, bakso goreng, analisa kimia, mutu sensori dan hedonik.

Karakteristik Fisikokimia dan Sensori Selai Lembaran Albedo Semangka (Citrullus lanatus.) dengan Substitusi Daging Buah Cempedak Hutami, Rosy; Guna Wibawa, Sultan; Kusumaningrum, Intan; Amalia, Lia; Riski Hapsari , Distya; Nurhalimah, Siti
JURNAL AGROINDUSTRI HALAL Vol. 10 No. 2 (2024): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v10i2.10213

Sheet jam is a processed jam food product that is processed with the addition of hydrocolloid so that it has a semi-solid, plastic and non-sticky texture. This study aims to utilize the watermelon rind and chempedak fruit in the manufature of sheet jam as one of the food diversifications. This studi used a one-faktor Completely Randomizd Design (CRD), namely the comparison of the watermelon rind and chempedak fruit flesh with 3 treatment levels (50%:50%, 60%:40%, 70%:30%). Data analysis used ANOVA with Duncan's Advanced Test at 95% confidence interval. The analysis used included chemical test analysis (moistur content, ash content, pectin content, crude fiber content), physical tests (total dissolved solids and color test), sensory quality, and hedonic tests to determine the product with the best treatment. The best treatment of sheet jam was with a ratio of 50% watermelon rind and 50% puree of chempedak pulp, having a moistures content of 19.83%, ash content of 0.42%, pectin content of 3.23%, crude fiber of 2.92%, and TDS 21.8 % °Brix. The results of the sensory quality of sheet jam with the best treatment had a brownish yellow color, tended to be sweet, smelled of less strong watermelon albedo, had a strong aroma of chempedak, and quite springy in texture. The results of the hedonik test on sheet jam were the best for color, aroma, taste, texture, and Overall parameters in the direction of liking (6,42 – 7,30).

Senyawa Volatil Daging Celeng (Sus scrofa vittatus) dengan Berbagai Pengolahan Menggunakan Metode SPME-GC/MS Amalia, Lia; Novidahlia, Noli; Kusumaningrum, Intan; Mulya, Sahnur; Mardiah; Jumiono, Aji; Eliska, Arshyla; Ramadhan, Muhamad Fauzi; Lidiyani, Nurfitri
JURNAL AGROINDUSTRI HALAL Vol. 11 No. 1 (2025): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v11i1.18382

Food adulteration involving the mixing of non-halal meat into halal products is a sensitive issue in Indonesia. Wild boar meat (Sus scrofa vittatus) is often found to be used in such practices, making it essential to identify its volatile compound profile. This study aims to identify volatile compounds in wild boar meat processed through boiling, frying, and roasting, using Solid-Phase Microextraction (SPME) combined with Gas Chromatography-Mass Spectrometry (GC-MS). The research was conducted qualitatively with three treatments and five replications for each cooking method. The analysis showed that boiled wild boar meat contained 156 volatile compounds, fried meat 142 compounds, and roasted meat 163 compounds, with total intensities of 779, 691, and 819, respectively. Principal Component Analysis (PCA) yielded an R²X value of 0.842 and a cumulative Q² of 0.747, indicating clear separation between samples. The main contributing volatile compounds were 2-Octenal (E)-, Longifolene, and Cyclopropyl carbinol.

Modifikasi Tepung Hanjeli Menggunakan Autoclaving-Cooling dan Aplikasinya pada Cookies Rohmayanti, Titi; Amalia, Lia; Feranica
JURNAL AGROINDUSTRI HALAL Vol. 11 No. 2 (2025): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v11i2.19801

Hanjeli termasuk ke dalam pangan lokal yang masih terus dilakukan inovasinya di Indonesia sehingga perlu dilakukan inovasi sebagai bahan baku dalam pembuatan produk. Tepung hanjeli dapat dilakukan modifikasi terhadap patinya sehingga akan menambah sifat fungsionalnya. Tujuan penelitian yaitu untuk mengembangkan bahan pangan lokal yaitu tepung hanjeli yang dimodifikasi dan penambahannya pada pembuatan cookies. Penelitian ini 1 faktor dengan 3 taraf perlakuan yaitu perbandingan tepung hanjeli termodifikasi dengan tepung terigu (100:0, 75:25, dan 50:50). Pengujian yang dilakukan yaitu uji proksimat, uji kadar serat, uji sensori, dan uji hedonik. Tepung hanjeli yang dimodifikasi dapat menurunkan kadar air, kadar lemak, dan hanya sedikit kadar protein akibat pemanasan pada proses autoclaving. Berdasarkan mutu hedonik cookies perbandingan tepung terigu 50% dan tepung hanjeli termodifikasi 50% menghasilkan produk yang paling disukai dengan mutu sensori berwarna cokelat cerah, aroma tidak langu, tekstur renyah, dan memiliki rasa manis. Hasil analisis cookies terpilih yaitu kadar air 8,70%; kadar abu1,36%; kadar protein 8,11%; kadar lemak 20,38%; kadar karbohidrat 61,44%;nilai kalori 466,14 Kkal; dan serat kasar 11,26%.

Co-Authors Agus Budiyanto Ai Komariah -, Ai Komariah Aji Jumiono Akil, Syahril Al Ghifari Ramadhan, Rafly Amalia, Elsa AMINULLAH Aminullah Aminullah Anik Zumaeroh Azizah, Rifdah Bilqisthy , Salmiah Rahayu Budiasih, R Chaerunnisa, Syakira Dina Sudjana Dinda Army Trimelati Distya Riski Hapsari Dita Wulandari E. Y. Purwani Eliska, Arshyla Erna Puspasari Fanani, Muhammad Zainal Fellicia, Jovita Feranica Firdaus, Muhammad Revy Fitriana, Nadia Fitrilia, Tiana Guna Wibawa, Sultan Hanan, Acep Helmi Haris Herawati, Lia Hudaya Mulyana Hutami, Roy Indradewa, Rhian Indriani, Loli Intan Kusumaningrum Irmawati Irmawati Ismah, Nabilah Nurul Januarisca, Brida Januarisca, Brida Kurniawan, M. Fakih Kusumaningrum, Julia Lidiyani, Nurfitri Linda Mei Velina Luthfiya Azzahra, Haura Maesaroh, Mia Mardiah Mardiah Monita, Gita Muhammad Rifqi Muhammad Rifqi Muhammad Rifqi Suryana Mulya, Sahnur Nabila Oktri Sumantri Noli Novidahlia Nunuk Widhyastuti Nurhayati, Astri Nurhayati, Astri Nurlaela, Raden Siti Nursyawal Nacing Nurul, Eka Nurzaman, Lisye Papeo, Dizky Ramadani Putri Parlinah, Linlin Perkasa Nurlukman, Candra Pertiwi, Sri Rezeki Retna Putri Daliesta, Nenda Fuji Putri, Fenia Apriliani Putri, Syalwa Dania Rachmaini, Fitri Raden Haryo Bimo Setiarto Rahayu, Cherry Ramadhan, Muhamad Fauzi Rambe, Muhammad Ikbal Ria, Elly Roosma Riski Hapsari , Distya Rizki, Ahmad Miftahul Rohana Abdullah Roni Assafaat Hadi Rosy Hutami S., Hartini Saepul Adnan Salsabila Samsul, Asep Sari, Amelia Nurlaelasari Siti Aminah Siti Aminah Siti Fauziah Siti Nurhalimah Sofyan, Nurul azfy Sri Rejeki Pertiwi Sugandi, Ullyanna Rachmah Sukmawati, Deti Suradi, Alivia Veditami Syafira, Fika Putri Syifa, Nurhaeni Titi Rohmayanti Ulfah, Indriana Utami, Intan Velita, Velita Wardani, Widya Azzahra widodo, R. wahyono Wikaningtyas, Pratiwi Wilna Iznilillah Wilujeung, Sri Wiraningrum, Sekar Yasir Mokodompis Yusdianti Febriani

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