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JURNAL AGROINDUSTRI HALAL
Published by Universitas Djuanda Bogor
ISSN : 24423548     EISSN : 25500163     DOI : https://doi.org/10.30997/jah.v8i1
Core Subject : Science, Agriculture, Social, Engineering,
Agriculture, Biological Sciences & Forestry Decision Sciences, Operations Research & Management Engineering Industrial & Manufacturing Engineering Social Sciences
Jurnal Agroindustri Halal Merupakan publikasi ilmiah yang diterbitkan oleh Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor sebagai media penyebarluasan dan pertukaran informasi hasil penelitian di bidang teknologi pertanian secara umum dan kehalalan secara khusus. Publikasi yang termasuk di dalamnya dapat berupa hasil penelitian dengan tema kimia pangan, biokimia pangan, pengolahan pangan halal, teknologi industri pertanian, manajemen dan pemodelan agroindustri, teknik dan sistem industri, teknik manajemen lingkungan agroindustri, rekayasa dan bioproses produk biomaterial halal.
Arjuna Subject : Teknik (semua kategori) - Tenik Industri dan Manufaktur
Articles 295 Documents
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Peptida Bioaktif Kasein Susu Kambing sebagai Agen Antibakteri terhadap Staphylococcus aureus Diana lestari; Eddyson Giordan
JURNAL AGROINDUSTRI HALAL Vol. 6 No. 1 (2020): Jurnal Agroindustri Halal
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (76.017 KB) | DOI: 10.30997/jah.v6i1.2025

Abstract

Goat milk is widely consumed as a functional food. Milk’s derived bioactive peptides are the specific peptides which are produced by the degradation of milk protein by proteases enzyme and posseses a different positive properties such as antihypertensive, antioxidant, antibacterial, antiiflamatory and many more. The purpose of this research is to explore the antibacterial activity of fractionated bioactive peptides derived from the hydrolysis of goat milk casein and identify the peptide profiles using SDS-PAGE electrophoresis. Casein was isolated from fresh goat milk and then hydrolyzed by crude bromelain enzyme with an activity of 0.420 U/mL for 0, 1, 2, and 3 minutes at a temperature of 50oC. Profile analysis from bromelain hydrolyzates showed some protein bands with molecular weights from about 6.63 kDa to 7.32 kDa on SDS PAGE gel. The fractionation process was carried out on selected bromelain hydrolyzates using a 30 kDa and 10 kDa membrane Cut-Off. The antibacterial test results showed that the hydrolysates from B0 and B1 peptides showed inhibitory activity on Staphylococcus aureus. The fractionation process increased the antibacterial activity of hydrolysates from peptides B0 and B1. Small molecular weight peptides have better inhibitory activity.
Karakteristik Kimia dan Organoleptik Snack Bar Biji Hanjeli (Coix lacryma jobi-L) dan Kacang Bogor (Vigna subterranea (L.) Verdcourt) siti aminah
JURNAL AGROINDUSTRI HALAL Vol. 5 No. 2 (2019): Jurnal Agroindustri Halal
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (345.603 KB) | DOI: 10.30997/jah.v5i2.2029

Abstract

   Biji hanjeli merupakan pangan lokal Jawa Barat yang masih sangat terbatas pengolahannya. Begitu halnya dengan kacang bogor. Oleh karena itu, penelitian ini bertujuan untuk mengembangkan bahan pangan lokal biji hanjeli dan kacang bogor menjadi snack bar. Binder yang digunakan ialah cokelat batang dan cocoa butter. Perlakuan yang diberikan pada penelitian ini adalah perbandingan biji hanjeli dan kacang bogor A1 (50:50), A2 (60:40), A3 (70:30). Hasil yang diperoleh dari analisis proksimat adalah kadar air snack bar berkisar antara 2,13-2,63%. Kadar abu berkisar antara 2,27-2,60%. Kadar air protein berkisar antara 15,19-17,61%. Kadar lemak berkisar antara 28, 19-34,46%. Kadar karbohidrat berkisar antara 43,11-51,89%. Perlakuan perbandingan biji hanjeli dan kacang bogor tidak berpengaruh nyata terhadap kadar air, akan tetapi berpengaruh nyata pada kadar abu, kadar protein, kadar lemak, dan kadar karbohidrat. Hasil uji mutu hedonik diperoleh hasil snack bar memiliki karakteristik warna cokelat mengkilap, aroma cokelat pekat, rasa manis, dan tekstur yang keras. Kandungan energi snack bar berkisar antara 523,30-552,71 Kkal/100 gram bahan.Kata kunci:  biji hanjeli, kacang bogor, snack bar.
Penentuan Konsentrasi Lye (Larutan Alkali) Pada Proses Sintesis Foaming Agent Oleat Sri Wahyuni
JURNAL AGROINDUSTRI HALAL Vol. 5 No. 2 (2019): Jurnal Agroindustri Halal
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (364.604 KB) | DOI: 10.30997/jah.v5i2.2037

Abstract

Foaming agent dari minyak sawit mulai dikembangkan sebagai salah satu aternatif  untuk menggantikan penggunaan petroleum based karena merupakan bahan terbarukan yang tidak beracun, ramah lingkungan, dan mudah didegradasi oleh alam. Pada penelitian ini dilakukan sintesis foaming agent dengan mereaksikan asam lemak oleat sawit dengan lye atau larutan alkali NaOH. Penelitian ini bertujuan untuk menghasilkan foaming agent dengan karakteristik terbaik melalui penentuan perhitungan jumlah lye atau larutan NaOH yang tepat untuk kebutuhan proses saponifikasi netralisasi. Penelitian sintesis foaming agent dilakukan melalui proses saponifikasi netralisasi asam oleat dengan lye NaOH dengan memvariasikan teknik perhitungan penentuan kebutuhan lye. Perbandingan rasio molar antara asam oleat dengan lye alkali adalah 1:1, suhu proses saponifikasi netralisasi 50oC,  kecepatan pengadukan 250 rpm selama 90 menit. Pengamatan dilakukan terhadap kualitas dan kinerja foaming agent yang dihasilkan. Hasil analisis kualitas foaming agent Na-Oleat, menunjukkan bahwa konsentrasi lye atau larutan alkali berpengaruh terhadap kualitas dan kinerja lapangan foaming agent. Hasil penelitian terbaik diperoleh dari penggunaan bilangan penyabunan dalam perhitungan penentuan jumlah alkali yang digunakan dengan karakteristik sebagai berikut: nilai derajat keasaman (pH) 8.32, densitas 1.0658 g/cm3, viskositas 1.2 cP, stabilitas busa 12,5 % dan stabilitas emulsi 87,5 %.Kata kunci: foaming agent, asam oleat, lye NaOH
Nilai Total Flavonoid dalam Black garlic (Allium sativum L.) berdasarkan fraksi pelarut dan Aktivitas Antioksidannya Gladys Ayu Paramita Kusumah Wardhani; Mia Azizah; Lisnawati Tri Hastuti
JURNAL AGROINDUSTRI HALAL Vol. 6 No. 1 (2020): Jurnal Agroindustri Halal
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (784.991 KB) | DOI: 10.30997/jah.v6i1.2125

Abstract

Black garlic adalah produk bawang putih yang telah diproses melalui reaksi pencoklatan non enzimatis (Reaksi Maillard) pada suhu tertentu dalam waktu lama, sehingga menghasilkan senyawa baru yang mempunyai efek farmakologis, salah satunya sebagai antioksidan. Flavonoid merupakan kelompok senyawa fenolik terbesar yang terdapat pada tanaman, diketahui dapat   menangkal   stres   oksidatif di tubuh manusia. Penelitian ini bertujuan untuk   menentukan kandungan  total flavonoid dari fraksi   black garlic   (Allium Sativum L.) serta menentukan aktivitas antioksidannya pada fraksi yang memiliki nilai total flavonoid tertinggi. Tahap  pertama  adalah  perolehan  total ekstrak  metanol,  selanjutnya ekstraksi fraksinasi  menggunakan air, diklorometana dan n-heksana.  Tahap  kedua adalah  uji  kualitatif  senyawa  flavonoid dengan metode Wilstatter.  Tahap  ketiga  adalah  analisis  total  flavonoid dengan metode standar eksternal menggunakan instrumen Spektrofotometer UV-Vis. Tahap terakhir adalah uji aktivitas antioksidan dengan standar Kuersetin. Hasil yang diperoleh yaitu ekstrak black garlic dalam air, diklorometana, dan  n-heksana positif mengandung flavonoid. Ekstrak diklorometana memiliki nilai total flavonoid paling besar yaitu 55,68 mg QE/g ekstrak, diikuti oleh nilai total flavonoid ekstrak air dan ekstrak n-heksana masing-masing sebesar 10,31 dan 5,11 mg QE/g ekstrak. Nilai IC50 black garlic dalam ekstrak diklorometana sebesar 361,07 µg/mL sehingga digolongkan sebagai senyawa dengan tingkat antioksidan yang sedang. Kata Kunci: black garlic, flavonoid, antioksidan, diklorometana
Perancangan Model Bisnis Usaha Produk Dadih Susu Sapi Kedalam Kanvas Model Bisnis dan Peta Empati Delfitriani Delfitriani
JURNAL AGROINDUSTRI HALAL Vol. 5 No. 2 (2019): Jurnal Agroindustri Halal
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (233.313 KB) | DOI: 10.30997/jah.v5i2.2140

Abstract

The substitution of raw material for dadih product into cow's milk is an effort to overcome the limitations of buffalo milk. This business needs to be analyzed regarding business aspects amid the intense competition of fermented milk products on the market. The purpose of this study was to analyze the business model of cow milk dadih products using the model business canvas and to map the needs of consumers of dadih products using empathy maps. The results of the business model analysis shown that dadih products have the potential to be developed to expand market reach. Customer segmentation needs to be expanded using the proportion of values that have been designed and promoted with the help of all parties, including the support of the West Sumatra government. Empathy map provides an overview of dadih product manufacturers about the needs and desires of consumers of dadih products.
Karakteritik Kimia dan Amilograf (Modified Cassava Flour) Singkong Gajah (Manihot utilissima) Siti Masithah Fiqtinovri
JURNAL AGROINDUSTRI HALAL Vol. 6 No. 1 (2020): Jurnal Agroindustri Halal
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (85.722 KB) | DOI: 10.30997/jah.v6i1.2162

Abstract

Singkong gajah (Manihot utilissima) is a tuber crop that contains high carbohydrates but its use in food industry is still less when compared to ordinary cassava. Until now there have been many studies on the characteristics of mocaf of ordinary cassava, such as time of fermentation, yeast concentration, and drying techniques, but no one has examined further of the characteristics of mocaf of singkong gajah (MSG), especially in terms of its amylographic properties. This study aims are to examine the chemical characteristics and amilographs of elephant cassava (MSG) mocafs, and compare them to commercial flour. Singkong gajah was fermented using 0.25% yeast of tape by the weight of singkong gajah chips and soaked for 16 hours. Data displayed are based on dry weight and all analyzes were performed in three replications and the results are presented as mean values. MSG contains 0.84% of crude fiber; 84.44% of starch; 2853 cP of peak viscosity value ; 3199 cP of breakdown viscosity ; 680 cP of viscosity of setback ; and 77.10oC of temperature of gelatinization. The high viscosity and resistance to retrogradation and the low temperature of gelatinization indicate that MSG can be applied to cream or sauce soup products, which in the process and the final product requires a very thick starch.
Pemanfaatan Tepung Biji Nangka dan Sale Pisang Ambon dalam Pembuatan Snack Bar Tuah Hamonangan Simanjorang; Vonny Setiaries Johan; Rahmayuni Rahmayuni
JURNAL AGROINDUSTRI HALAL Vol. 6 No. 1 (2020): Jurnal Agroindustri Halal
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (762.576 KB) | DOI: 10.30997/jah.v6i1.2164

Abstract

The purpose of this research was to obtain snack bar with the optimum sensory and chemical characteristics.  This research used a completely randomized design with five treatments and three replications.  Data were statistically analyzed using analysis of variance (ANOVA) and followed by Duncan’s New Multiple Range Test (DNMRT) at level 5%.  The treatments performed were the differential ratio between jackfruit seed flour and dried slice of ambon banana, namely BNP1 (80:20), BNP2 (70:30), BNP3 (60:40), BNP4 (50:50) and BNP5 (40:60). The result showed that each treatment significantly affected all the observational parameters both chemically and sensory. Jackfruit seed flour : dried slice of ambon banana (40:60) is the optimum treatment which is preffered hedonically with a description of brownish yellow color, banana aroma, banana flavored and having soft level of hardness, having 23.98% moisture content, 2.05% ash content, 11.61% fat content, 5.86% protein content, 56.50% carbohydrate content and 0.88% crude fiber content.Keywords: snack bar, jackfruit seed flour, dried slice of ambon banana
Karakteristik Selai Lembaran Kolang-Kaling dengan Penambahan Buah Naga Merah Ranita Sari; Vonny Setiaries Johan; Noviar Harun
JURNAL AGROINDUSTRI HALAL Vol. 6 No. 1 (2020): Jurnal Agroindustri Halal
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (940.59 KB) | DOI: 10.30997/jah.v6i1.2218

Abstract

The purpose of this research was to obtain the best formulation of slice jam from kolang-kaling and red dragon fruit based on the characteristics. This research used experimental method by using a complete randomized design (RAL) with four treatments and four replications. The treatments were KN1 = kolang-kaling puree 90% and red dragon fruit puree 10%, KN2 = kolang-kaling puree 80% and red dragon fruit 20%, KN3 = kolang-kaling puree 70% and red dragon fruit puree 30%, KN4 = kolang-kaling puree 60% and red dragon fruit puree 40%. Data were statistically analyzed using ANOVA and DNMRT at 5% level. Based on this research the best treatment was slice jam KN3= kolang-kaling puree 70% and red dragon fruit puree 30% which had 19,55% moisture content, 0,55% ash content, 1,52% crude fiber content, 41,45% level of reducty sugar. Result of the sensory test were descriptive red colorur, kolang-kaling and red dragon fruit taste, red dragon fruit flavor, and rather chewy in texture. Result of the hedonic test on color, taste, flavor, texture and overall assessment were liked by panelists.
Model Supply Chain Management pada Produk Industri Agraris dan Turunan Muchammad Fariq Maulana; Nur Isnaini; Dea Nur Zuraidah; Yusuf Amrozi
JURNAL AGROINDUSTRI HALAL Vol. 6 No. 1 (2020): Jurnal Agroindustri Halal
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (723.767 KB) | DOI: 10.30997/jah.v6i1.2238

Abstract

Implementation of Supply Chain Management is needed to meet consumer demand for agricultural products both for raw materials, as well as fresh and halal products for direct consumption so that they can benefit both farmers and consumers. The purpose of this study was to determine the supply chain mechanism and supply chain flow patterns of agroindustry products and analyze the effect of supply chain management components on improving agro-industry performance. The method attached to the source of the journal relating to the method to be used. The source deals with a deeper review of the FIFO (First In First Out) method in implementing SCM (Supply Chain Management) in agriculture. With this method work will be quickly completed, run effectively, generate profits with high profits. Supply chain is defined as a sequence of decision making processes regarding raw materials, information, and capital undertaken by a company to meet consumer demand. Supply Chain Management activities are implemented starting from the planning of raw materials and then proceed to the production process that is handled by the agrarian industry then the products are stored in warehouses using the FIFO (First In First Out) method then distributed to retailers to be marketed to consumers.Keywords: supply chain management, agro-industry, fifo
Analisis Kandungan Mikroba, Formalin, dan Timbal (Pb) pada Tahu Sumedang yang Dijual Di Daerah Macet Cicurug, Ciawi, dan Cisarua Jawa Barat Rosy Hutami; M Fakih Kurniawan; Henna Khoerunnisa
JURNAL AGROINDUSTRI HALAL Vol. 6 No. 1 (2020): Jurnal Agroindustri Halal
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (598.682 KB) | DOI: 10.30997/jah.v6i1.2385

Abstract

Sumedang tofu is one of favorite foods for Indonesian society. But many sellers or producers are not aware to the food safety of sumedang tofu. The aims of this study were to analyze the microbial, formalin, and lead (Pb) contents in ready-to-eat sumedang tofu which were sold in traffic jams area in Cicurug, Ciawi, and Cisarua. The analysis were carried out by Total Plate Count (TPC) testing for microbial analysis, potassium permanganate reaction (KMnO4) testing for formaldehyde analysis, and atomic absorption spectrophotometry (AAS) method for lead content analysis in the samples. The results obtained for the microbial analysis were sumedang tofu that were sold in the traffic jam areas of Cicurug, Ciawi, and Cisarua contained contaminant above the treshold (1.4 x 105 colonies / gram to 2.2 x 105 colonies / gram of microbes). All of the samples of sumedang tofu were positive containing formaldehyde. Otherwise, there were no lead (Pb) content in all samples regarding to AAS analysis. This study concluded that the ready-to-eat sumedang tofu those were sold in traffic jam area in the Cicurug, Ciawi, and Cisarua were not suitable for consumption because it contained exceed microbial contamination and formalin which are harmful for human health.Keywords : formalin, microbes, sumedang tofu, lead, traffic jam

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