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INDONESIA
Indonesia Journal of Halal
Published by Universitas Diponegoro
ISSN : 2623162X     EISSN : 26564963     DOI : https://doi.org/10.14710/halal
Core Subject : Religion, Science, Agriculture, Engineering,
Religion Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry
The Indonesian Journal of Halal (IJH) accepts articles in bahasa and English by lifting up several topics of halal studies such as Halal Management, Halal Law, Halal Economic Studies. halal products, services, tourism and Sharia. Other topics can be related to halal products and processes such as; Food Technology, Process Technology, Pharmacy, Cosmetics, Drugs, Slaughtering and Meat as well as matters correlated with halal.
Arjuna Subject : Umum - Umum
Articles 5 Documents
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Search results for , issue "Vol 5, No 2 (2022): Indonesian Journal of Halal" : 5 Documents clear
IDENTIFIKASI TITIK KRITIS KEHALALAN BAHAN PANGAN PRODUK DODOL SALAK DI SARISA MERAPI KECAMATAN PAKEM, KABUPATEN SLEMAN, DAERAH ISTIMEWA YOGYAKARTA Habibah, Mutiara; Juwitaningtyas, Titisari
Indonesia Journal of Halal Vol 5, No 2 (2022): Indonesian Journal of Halal
Publisher : Pusat Kajian Halal Undip

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/halal.v5i2.15454

Abstract

Penelitian ini bertujuan untuk mengidentifikasi titik kritis kehalalan bahan pangan yang digunakan dalam pembuatan dodol salak di Sarisa Merapi. Metode pengambilan data yang digunakan ialah dengan pengamatan, praktik lapangan langsung, studi literatur dan dokumentasi. Adapun acuan yang digunakan dalam penetapan kehalalan bahan pangan ialah Undang-Undang No. 33 Tahun 2014 Tentang Jaminan Produk Halal dan Surat Keputusan LPPOM MUI nomor SK07/Dir/LPPOM MUI/I/13 Daftar Bahan Tidak Kritis (Halal Positive List of Materials). Hasil yang diperoleh dari kerja praktik ini menunjukkan terdapat bahan pangan yang menjadi titik kritis kehalalan produk yaitu pada perisa vanili bubuk dan juga gula pasir yang digunakan. Adapun pada proses pengolahan yang menjadi titik kritis kehalalan adalah proses pemasakan dan pendinginan, proses pengemasan dan proses pencucian. Pada proses pengolahan berpotensi terkontaminasi cemaran fisik dan kimia.
Optimization of Halal Product Process Companions in Accelerating Halal Certification in Indonesian MSME Products Fatchurrohman, M; Nuha, Muhammad Ulin
Indonesia Journal of Halal Vol 5, No 2 (2022): Indonesian Journal of Halal
Publisher : Pusat Kajian Halal Undip

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/halal.v5i2.16229

Abstract

Indonesia's economic growth has entered a positive path as can be seen from the improvement on the demand side and growth from the supply side. Various improvements in leading indicators at the beginning of 2022 indicate a good economic outlook for Indonesia in the future. The continued increase in the Consumer Confidence Index (CCI) also indicates an increasing recovery in public confidence in carrying out economic activities. Meanwhile, the global economy in 2022 is projected to continue the recovery trend and will rely on the transition of the pandemic to endemic. The International Monetary Fund (IMF) projects global economic growth of 4.4%. The Indonesian government itself targets Indonesia's economic growth in 2022 at 5.2% (yoy)).      The development of product processing technology today makes it difficult for us to distinguish which ones are halal and haram, so it is necessary to ensure that the materials used are clearly traceability and guarantee halalness. Halal Product Process (HPP) is a series of activities to ensure the halalness of products which include the provision of materials, processing, storage, packaging, distribution, sale, and presentation of products. HPP companion in this case are in charge of assisting Micro, Small and Medium Enterprises (MSME) actors in fulfilling product halal requirements, in order to carry out halal certification obligations. The position of a halal product process (HPP) companion who is also an extension officer is very important in assisting the halal certification process for MSMEs. Their knowledge, example and experience must be integrated with the needs of MSMEs who will manage halal certification in their products. A companion or extension worker is a person who works as an adviser, idea giver, lightener, guide and director. HPP companion are required to build public confidence about the importance of halal and good food and the dangers of non-halal food for health in order to encourage the development of MSMEs to become one of the sources of regional and national economic growth.
Analisa Program Dinas Koperasi Dan Usaha Kecil Menengah Dalam Memfasilitasi Sertifikat Halal Bagi Umkm di Surakarta Athief, Fauzul Hanif Noor; Rizki, Darlin; Muslimah, Ashri Ainin Bashiri
Indonesia Journal of Halal Vol 5, No 2 (2022): Indonesian Journal of Halal
Publisher : Pusat Kajian Halal Undip

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/halal.v5i2.14921

Abstract

Penelitian ini difokuskan kepada program atau layanan yang difasilitasi oleh Dinas Koperasi dan UKM Surakarta yang berwenang dalam mengatur dan mengelola UMKM supaya memperoleh jaminan berupa sertifikasi halal. Metode penelitian yang digunakan ialah kualitatif dengan pendekatan deskriptif. Data dikumpulkan dengan cara wawancara kepada pihak terkait yakni Dinas Koperasi dan UKM dan pelaku UMKM sebagai alat penelitian serta melakukan observasi secara langsung di lokasi penelitian. Selanjutnya mengadakan analisis terhadap data hingga diperoleh kesimpulan mengenai program sertifikasi halal yang difasilitasi oleh Dinas Koperasi dan UKM Surakarta. Hasil dari penelitian ini dapat disimpulkan bahwa dalam memfasilitasi halal pihak Dinas Koperasi dan UKM memiliki serangkaian prosedur formil yang harus ditempuh bagi UMKM. Realisasi program masih kurang, disebabkan kurangnya sosialisasi di masyarakat dan terdapat kendala non-teknis disebabkan pandemi Covid-19. Respon pelaku UMKM sangat beragam, 4 orang dalam status menunggu instruksi Dinas Koperasi, 2 orang menganggap mengurus sertifikasi halal menyita waktu, 1 orang tidak mau karena prosedur yang rumit dan 2 orang tertarik mengurus karena lokasi usaha yang strategis.
Potential Of Solid Waste Conversion Into Gelatin In The Fisheries Industry Of Indonesia Priyosetyoko, Priyosetyoko; Widayat, W; Suzery, Meiny; Agustini, Tri Winarni
Indonesia Journal of Halal Vol 5, No 2 (2022): Indonesian Journal of Halal
Publisher : Pusat Kajian Halal Undip

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/halal.v5i2.16719

Abstract

There has been an increase in aquaculture production in Indonesia from 2015 to 2019, which is 62.31%. Statistics Indonesia showed an increase in commodities for capture fisheries and aquaculture, namely 7.94% and 28.87%, while there was a decrease in fresh or cold fillet fish commodities, namely -6.89%, referring to data from January to June 2021 compared to the previous quarter of 2020. The development of fishery processing industries such as fish fillets, leaving waste in the form of skin, bones, fins, scales, heads, offal, and liquid. The remaining waste, if not managed properly, can have negative effects on the environment. One of the researches on the utilization of fish meat processing industrial waste is to make gelatin. Gelatin is a product of the hydrolysis of collagen from animal skin or bones. Gelatin from fish needs to be developed because it is a halal product. Gelatin hydrolysis can be carried out under acidic, alkaline, and enzymatic conditions. In the filtration process of making gelatin sheets, there is a by-product in the form of liquid gelatin. Research on the purification of polypeptides from gelatin from fish has been widely carried out. Polypeptides have benefits in the fields of cosmetics and medical health. In general, glycine in fish gelatin is higher than in mammals, while proline is the opposite. Research related to the purification of glycine from fish gelatin is interesting because it is viewed from the point of view of the benefits of biomolecular science and aspects of Indonesia's natural resources. Keywords: Waste; Gelatin; Polypeptides; Glycine
Evaluasi Perancangan Pengering Surya Hibrid untuk Produk Pertanian dan Pangan Suherman, S; Widayat, W; Silviana, Silviana
Indonesia Journal of Halal Vol 5, No 2 (2022): Indonesian Journal of Halal
Publisher : Pusat Kajian Halal Undip

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/halal.v5i2.16801

Abstract

Salah satu aspek penting dalam ketahanan pangan adalah sistem pengolahan pasca panen untuk mempertahankan masa simpan produk pertanian dan pangan. Pengeringan adalah salah satu pendekatan tertua dan paling efisien untuk tujuan tersebut. Potensi energi matahari yang sangat besar di Indonesia menjadikan teknologi pengering surya hybrid sangat potensial untuk dikembangkan. Dalam penelitian ini, perancangan dan evaluasi terhadap pengering surya hibrid untuk produk pertanian dan  pangan, baik sekala lab maupun sekala industri akan dilakukan. Dalam penelitian ini produk pertanian yang digunakan sebagai bahan pengujian adalah jahe, sohun, chip mocaf, dan bawang merah. Parameter yang digunakan untuk mengukur kinerja alat pengering adalah kurva pengeringan, dan efisiensi alat pengering. Hasil penelitian menunjukkan bahwa perancangan pengering surya langsung hibrid Gas LPG, pengering surya tak langsung hibrid Gas LPG, dan pengering surya langsung hibrid Biomass, telah berhasil dan bisa mengeringkan produk pangan dan pertanian, dalam hal ini jahe, chip mocaf, dan bawang merah. Kadar air produk pangan dan pertanian yang dikeringkan telah memenuhi standar. Efisiensi alat pengering semakin menurun dengan bertambahnya waktu proses pengeringan. Abstract [Title: Design Evaluation of Hybrid Solar Dryer for Agricultural and Food Products] One important aspect of food security is the post-harvest processing system to maintain the shelf life of agricultural and food products. Drying is one of the oldest and most efficient approaches for the purpose. The enormous potential for solar energy in Indonesia makes hybrid solar dryer technology very potential to be developed. In this research, the design and evaluation of hybrid solar dryers for agricultural and food products, both on a lab scale and on an industrial scale, will be carried out. In this study the agricultural products used as test materials were ginger, vermicelli, mocaf chips, and shallots. The parameters used to measure the performance of the dryer are the drying curve and the efficiency of the dryer. The results showed that the design of LPG gas hybrid direct solar dryer, LPG gas hybrid indirect solar dryer, and Biomass hybrid direct solar dryer, has been successful and can dry food and agricultural products, in this case ginger, mocaf chips, and shallots. The moisture content of dried food and agricultural products meets the standards. The efficiency of the dryer decreases with increasing drying time. 

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