Article Per Year (5 Year)
p-Index From 2020 - 2025
0.562
P-Index
This Author published in this journals
All Journal Sinar Sang Surya: Jurnal Pusat Pengabdian kepada Masyarakat Journal of Halal Lifestyle and Sustainability
Rafdiansyah, Muhammad Ainur
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Energy Environmental Science Physics

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
Analysis of the Suitability of Infant Food Composition in “Babyfood X” in Compliance with Halal Certification Regulations: Analisis Kesesuaian Komposisi Makanan Bayi di “Babyfood X” terhadap Kepatuhan Regulasi Sertifikasi Halal Rafdiansyah, Muhammad Ainur; Nurbaya, Syarifa Ramadhani; Handayani, Puspita; Azara, Rima
Journal of Halal Lifestyle and Sustainability Vol. 1 No. 1 (2025): Juni
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jhls.v1i1.2

Abstract

This article aims to analyze the suitability of the composition of baby food produced by "Babyfood X" to comply with halal certification regulations in Indonesia. This research is important considering that baby food is a consumer product that is very sensitive to safety aspects and compliance with sharia principles, especially in terms of halal raw materials and production processes. The methodology in this research is observation, interviews with “Babyfood X", literature study, and qualitative data analysis. This article shows that there are variations in the menu produced every day. The menu served is varied so it doesn't get boring because the majority of target consumers are babies aged 6 months and over. The baby food produced certainly pays attention to the right composition and nutrition, and also complies with halal food regulations, so it is safe for consumption for babies.
Analysis of the Suitability of Infant Food Composition in “Babyfood X” in Compliance with Halal Certification Regulations: Analisis Kesesuaian Komposisi Makanan Bayi di “Babyfood X” terhadap Kepatuhan Regulasi Sertifikasi Halal Rafdiansyah, Muhammad Ainur; Nurbaya, Syarifa Ramadhani; Handayani, Puspita; Azara, Rima
Journal of Halal Lifestyle and Sustainability Vol. 1 No. 1 (2025): Juni
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jhls.v1i1.2

Abstract

This article aims to analyze the suitability of the composition of baby food produced by "Babyfood X" to comply with halal certification regulations in Indonesia. This research is important considering that baby food is a consumer product that is very sensitive to safety aspects and compliance with sharia principles, especially in terms of halal raw materials and production processes. The methodology in this research is observation, interviews with “Babyfood X", literature study, and qualitative data analysis. This article shows that there are variations in the menu produced every day. The menu served is varied so it doesn't get boring because the majority of target consumers are babies aged 6 months and over. The baby food produced certainly pays attention to the right composition and nutrition, and also complies with halal food regulations, so it is safe for consumption for babies.
Sosialisasi Bahan Tambahan Pangan dan Pentingnya Sertifikasi Halal Untuk UMKM di Desa Kedung Pandan, Jabon Sari, Poppy Diana; Budiandari, Rahma Utami; Nurbaya, Syarifa Ramadhani; Wahyuni, Atik; Rafdiansyah, Muhammad Ainur
SINAR SANG SURYA Vol 9, No 2 (2025): Agustus 2025
Publisher : UM Metro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24127/sss.v9i2.4267

Abstract

Pangan yang aman dan sehat merupakan tolak ukur dalam pemilihan asupan untuk keluarga. Terutama bagi kaum muslim, kehalalan pangan merupakan suatu yang pokok dalam produk pangan yang dipilih untuk keluarga. Dimasa modern kini, banyak produk makanan yang memanfaatkan bahan tambahan pangan untuk memberikan rasa yang lebih kuat, sebagai bahan pengawet, sebagai pemanis, pun juga sebagai pewarna guna mempercantik produk pangan yang dihasilkan. Dalam pemilihan bahan-bahan yang digunakan untuk produk pangan tersebut, masih banyak UMKM-UMKM yang belum memahami pemanfaatan Bahan Tambahan Pangan (BTP) yang tepat serta sertifikasi halal untuk produk mereka. Desa Kedung Pandan di kecamatan Jabon Sidoarjo memiliki beberapa UMKM yang bergerak dibidang jajanan dan kue pasar yang belum banyak memahami terkait pemilihan BTP yang tepat serta belumnya memahami pentingnya sertifikasi halal. Sehingga perlu adanya sosialisasi terkait pemahaman dan pemilihan BTP yang tepat serta regulasi halal untuk produk pangan hasil UMKM di desa Kedung Pandan tersebut. Adapun hasil dari pengabdian ini adalah peningkatan pemahaman mitra tentang pemilihan BTP yang tepat serta pentingnya regulasi halal untuk produk pangan terutama untuk UMKM-UMKM. Keberlanjutan kegiatan ini nantinya diharapkan hingga kelompok UMKM Kedung Pandan memiliki sertifikasi halal serta legalitas (P-IRT) untuk usahanya.
Co-Authors Atik Wahyuni Budiandari, Rahma Utami Poppy Diana Sari, Poppy Diana Puspita Handayani RIMA AZARA Syarifa Ramadhani Nurbaya