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All Journal International Journal Mathla'ul Anwar of Halal Issues
Dadan Ahmad Hudaya
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Religion Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering Medicine & Pharmacology Social Sciences

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ANALISIS SIFAT FISIK DAN KANDUNGAN GIZI DIMSUM IKAN KEMBUNG : (Rastrelliger sp.) Trisnawati, Desi; Dadan Ahmad Hudaya; Marlinda Indriati; Euis Kartika
International Journal Mathla’ul Anwar of Halal Issues Vol. 6 No. 1 (2026): Maret
Publisher : Universitas Mathla’ul Anwar Banten

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Food diversification is a strategic approach to improving a balanced and nutritious diet based on local resources. Mackerel (Rastrelliger sp.) is a rich source of animal protein in Banten Province but remains underutilized, despite its high content of protein, omega-3 and omega-6 fatty acids, as well as essential vitamins and minerals. This study aimed to evaluate the organoleptic characteristics and nutritional content of dim sum made from mackerel as a form of marine-based food diversification. The research was conducted experimentally using a Completely Randomized Design (CRD) consisting of five treatment formulations with varying ratios of mackerel and chicken (P0 to P4), each tested in two replications. Observed parameters included organoleptic tests, proximate analysis (moisture, ash, protein, fat, carbohydrates, and iron), total energy calculation, and contribution to Recommended Dietary Allowance (RDA). The results showed that formulation P1 achieved the best scores in organoleptic attributes (color, aroma, taste, and texture) and had higher protein (28.44%), fat (4.80%), and iron (152.23 ppm) content compared to the control. The RDA contribution per 100 g of dim sum P1 included 47.40% protein, 7.16% fat, 2.84% carbohydrates, and 9.02% total energy. Mackerel based dim sum demonstrated high nutritional value and consumer acceptability, indicating its potential for development as a healthy and functional processed food product utilizing local marine resources.  
ANALISIS JENIS DAN KADAR RESIDU ANTIBIOTIK PENISILIN PADA DAGING DAN HATI AYAM BROILER DI KECAMATAN SOBANG KABUPATEN PANDEGLANG Dadan Ahmad Hudaya; Desi Trisnawati; Eko Yuniarsih; Reska Yasin Muttaqien
International Journal Mathla’ul Anwar of Halal Issues Vol. 6 No. 1 (2026): Maret
Publisher : Universitas Mathla’ul Anwar Banten

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The increasing production of broiler chickens has encouraged the use of antibiotics in intensive farming systems, which may lead to antibiotic residues in animal products if withdrawal time is not properly implemented. This study aimed to analyze the types of antibiotics used and to determine the levels of penicillin residues in broiler chicken meat and liver in Sobang District, Pandeglang Regency. The research was conducted through field observation, farmer interviews, sample collection from three broiler farms, and laboratory analysis using the Enzyme Linked Immunosorbent Assay (ELISA) method. The results showed that all farms used β-lactam antibiotics, particularly amoxicillin, with some administration occurring close to the harvesting period. Penicillin residues were detected in most liver and meat samples. Residue levels in liver ranged from 0.568 to 1.076 mg/kg, while those in thigh meat ranged from 0.3707 to 1.155 mg/kg. These values exceeded the maximum residue limit of 0.1 mg/kg established by the Indonesian National Standard (SNI 01-6366-2000). The average residue concentration in liver was higher than in meat, indicating accumulation in metabolic organs. These findings suggest that the implementation of withdrawal time and antibiotic usage recording at the farm level has not been optimal. The study highlights the need to strengthen food safety–based production management to control antibiotic residues and to support antimicrobial resistance mitigation efforts.
Co-Authors Desi Trisnawati Eko Yuniarsih Euis Kartika Marlinda Indriati Reska Yasin Muttaqien Trisnawati, Desi