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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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Penambahan Tepung Ikan Lele Dan Tepung Kedelai Pada Biskuit Modified Cassava Flour Untuk Lansia Rachmah Fathia Widyaniputria; Noli Novi dahlia; Dwi Aryanti Nur'utami; CC Nurwitri
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 (825.552 KB) | DOI: 10.30997/jah.v6i1.2507

Abstract

Elderly need adequate intake to prevent health problems. One of the intake can be obtained from snack such as biscuit. This study aims to improve nutritional quality in terms of fiber and protein by the addition of local food sources such as mocaf, catfish flour and soy flour as a source of protein. This research used catfish flour and soy flour with concentration about 11%: 6%, 14%: 3%, and 17%: 0%. Biscuit was hedonic testing by the elderly as untrained panelists, chemically consist proximate, crude fiber, total energy content and analyzed physically namely texture analysis (hardness). The results showed that the addition of 17% catfish flour and 0% soy flour was the most preferred biscuits from the parameters of color, aroma, texture, and taste. Nutrient content of were 3.69% water content, 3.12% ash content, 12.19% protein content, 29.23% fat content, 51.77% carbohydrate content, 1.37% crude fiber content, and a total energy 519 Kcal/100 grams with a hardness value of 987.00 gf (gramforce).Keywords : biscuit, mocaf, catfish flour, soybean flour
ANALISIS TITIK KRITIS KEHARAMAN PRODUK PADA UMKM KERUPUK Miftakhul Jannah Jannah; mohammad Fuad fauzul mu'tamar
JURNAL AGROINDUSTRI HALAL Vol. 6 No. 2 (2020): Jurnal Agroindustri Halal 6(2)
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (67.874 KB) | DOI: 10.30997/jah.v6i2.2564

Abstract

Produk halal merupakan salah satu bentuk perlindungan dan jaminan keamanan bagi konsumen. Produk yang telah memiliki label halal akan memiliki nilai jual yang lebih tinggi dibandingkan dengan produk yang belum memiliki label halal, baik dipasar lokal maupun internasioal. Hal penting dalam proses sertifikasi halal diantaranya adalah bahan baku, proses produksi dan peralatan yang digunakan. Kerupuk merupakan makanan ringan yang sangat popular dan banyak dikonsumsi masyarakat Indonesia. Penelitian ini bertujuan mengetahui potensi terjadinya cemaran dan menentukan titik kritis keharaman pada proses produksi produk kerupuk ikan dan kerupuk udang. Pengumpulan data dilakukan dengan observasi, wawancara dan dokumentasi, kemudian dilakukan penyesuaian terhadap kaidah dan pedoman terkait kehalalan. Hasil penelitian menunjukkan titik kritis bahan baku terletak pada penggunaan tepung tapioca dan minyak goreng sedangkan dari proses produksi terletak pada proses penghalusan bawang putih sedangkan dari peralatan terletak pada penggunaan alat kuas dalam pengolesan minyak pada alat pemotong krupuk.
Formulasi Sabun Mandi Transparan Halal Ekstrak Rosella dengan Dietanolamida sebagai Surfaktan Fina Uzwatania; Aditia Ginantaka; Deuis Nur Hasanah
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 (785.826 KB) | DOI: 10.30997/jah.v6i1.2627

Abstract

Rosella flower petals contain anthocyanin dyes which can be used as natural dyes. One of the uses of rosella is to add it to transparent bath soap with dietanolamide as surfactant. Dietanolamide is a surfactant that can function to increase the stability of foam in transparent soap. This study aims to determine the best formulation, characteristics and consumer acceptance of transparent soap with rosella extract with dietanolamide as surfactant. The treatment given in this study is the concentraction of rosella extract by 1%, 2%, and 3%. Whereas for DEA is 1% and 3%. Observations made on transparent soap include physicochemical tests of soap, organoleptic tests, and statistical tests with ANOVA variance. The results of the analysis show that all formulations do not meet the requirements of SNI 06-3532-1994. Except for pH, foam stability, and emulsion stability. Organoleptic results (shape, color, transparency, lots of foam, and impression of fatigue) showed that panelists liked formulation 2 with the addition of 2% roselle extract and 1% dietanolamide.Keywords: Transparent soap, rosella extract, dietanolamide
Business Model Canvas (BMC) sebagai Strategi Penguatan Kompetensi UMKM Makanan Ringan di Kabupaten Kebumen, Jawa Tengah Nur Wijayanti; Hety Handayani Hidayat
JURNAL AGROINDUSTRI HALAL Vol. 6 No. 2 (2020): Jurnal Agroindustri Halal 6(2)
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (24.365 KB) | DOI: 10.30997/jah.v6i2.2631

Abstract

Micro, Small and Medium Enterprises (SME) Snack food in Kebumen Regency is a startup (starter entrepreneurial) that produces snacks, but have a good business model not yet. This study aims to determine the business strategy that is carried out, analyze the strengths and weaknesses of business processes, and provide recommendations for improving SME competencies using the canvas business model. The method used in this research is descriptive qualitative method. The results of the study illustrate that SME have a value proposition that is snacks in the form of healthy snacks and has local branding. To create value propositions, SME partners such as suppliers of raw materials and consumers, become the main SME resources to run production and distribution, which also requires costs. SME income is only through product sales. Recommendations from this research are to participate as sponsors in various community and humanitarian activities, cooperation and fostering of farmers, resellers, packaging improvements, halal product certification, and product development. Keywords: Business Model Canvas, Snack SME, Kebumen
Identification of Coconut Business Potential with Location Quotient (LQ) in West Muna Regency, Southeast Sulawesi dhian herdhiansyah
JURNAL AGROINDUSTRI HALAL Vol. 6 No. 2 (2020): Jurnal Agroindustri Halal 6(2)
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (791.263 KB) | DOI: 10.30997/jah.v6i2.2653

Abstract

The potential for developing coconut commodity plantations in Tiworo Islands, West Muna Regency, Southeast Sulawesi has not been utilized. This study aims to (a) identify the form and type and copra business capacity; and (b) find out the potential of a coconut business located in Tiworo District, West Muna Regency, Southeast Sulawesi. Determination of the location of research carried out deliberately (purposive). The method used is a questionnaire and interview. The analysis used is descriptive-analytical and Location Quotient (LQ) analysis. The results showed that the form of coconut business in the District of Tiworo Kepulauan Muna Barat Regency is classified as a micro business with assets of 50 million each with a total income in the copra business having a garden of Rp. 36,733,125. Then the total coconut business income without processing Rp. 6,493,522 and the total copra business income without having a garden is Rp. 43. 226,647. Potential identification based on the Location Quotient (LQ) calculation shows that the average value of the calculation of a coconut business by owning a plantation and a coconut business without processing of 1.1 is included in the base category, meaning that these two coconut businesses are superior coconut businesses. while the coconut business without owning a garden of 0.8 is classified in the Non-base category or has not yet become a leading business so it needs to be developed further so that this business can become a superior business and be able to compete with other businesses that already exist in the district of Tiworo Islands, West Muna Regency Southeast Sulawesi.Keywords: Potential, Coconut Business, analytical descriptive, Location Quotient, West Muna
Tingkat Pemahaman Petani Kakao Terhadap Inovasi Bubuk Coklat Asriani SP.,M.Sc
JURNAL AGROINDUSTRI HALAL Vol. 6 No. 2 (2020): Jurnal Agroindustri Halal 6(2)
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (750.17 KB) | DOI: 10.30997/jah.v6i2.2655

Abstract

ABSTRAK Kakao di Kabupaten Kolaka hanya dijual dalam bentuk biji kakao kering dan belum ada yang mampu mengolah menjadi produk lain. Adapun tujuan dari kegiatan ini adalah yaitu (1) meningkatkan pengetahuan cara mengolah biji kakao menjadi bubuk coklat pada kelompok tani kakao (2) meningkatkan keterampilan sekaligus menumbuhkan jiwa wirausaha kelompok tani kakao.  Metode kegiatan meliputi observasi lokasi, diikuti dengan penyampaian materi/teori dengan metode ceramah dan diskusi tentang cara pengolahan biji kakao menjadi bubuk coklat tahap selanjutnya dilakukan pelatihan dan praktek langsung yang diakhiri dengan evaluasi. Hasil kegiatan menunjukkan bahwa setelah  mengikuti kegiatan ini terjadi peningkatan pemahaman dan pengetahun cara pengolahan biji kakao menjadi bubuk coklat  sebesar 90 persen dan pemahaman serta minat kewirausahaan kelompok tani kakao meningkat menjadi 60 persen. Kata kunci : Kakao, inovasi ,penyuluhan, bubuk coklat 
Komposisi Proksimat pada Tiga Varietas Tepung Labu Kuning (Cucurbita Sp) Mardiah Mardiah; Tiana Fitrilia; Sri Widowati; Sumi Fitri Andini
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 (800.118 KB) | DOI: 10.30997/jah.v6i1.2679

Abstract

Pumpkin is a horticultural product that contains many components of nutrients. Making pumpkin flour is expected to extend the shelf life and can be widely used in food product applications. This study aims to make flour from three varieties of pumpkin (Pumpkin, Kabocha and Butternut) and than knowing the proximate composition of each pumpkin flour. The methode used in making flour was started with soaking pumpkin in sodium metabisulfite and drying using Tray Dryer. The results showed that the proximate composition of Pumpkin, Kabocha and Butternut sequentiall had water content value 14.18%; 11.02% and 13.28%, ash content 8.05%; 10.0% and 8.88%, fat content 4.51%; 1.58% and 1.55%, protein content 11.56%; 14.74% and 7.32%, carbohydrate 61.71%; 62.62% and 68.97% and energy value 333.64 kal; 323.61 kal and 319.12 kal.Keywords: Pumpkin, pumpkin flour, proximate
Pelepasan Logam Peralatan Masak Stainless Steel dalam Larutan Simulasi Asam dan Garam Gadang Priyotomo
JURNAL AGROINDUSTRI HALAL Vol. 6 No. 2 (2020): Jurnal Agroindustri Halal 6(2)
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1044.778 KB) | DOI: 10.30997/jah.v6i2.2680

Abstract

Di Indonesia, umumnya stainless steel (SS) digunakan sebagai bahan produk peralatan masak diperbagai media minuman atau makanan. Namun investigasi pelepasan logam besi, nikel, mangan dan krom sebagai unsur pemadu SS 200 dan SS 430 ke dalam larutan belum atau sedikit dibahas. Investigasi pelepasan logam-logam tersebut menggunakan metode celup, dimana larutan asam sitrat, larutan garam NaCl dan kombinasinya digunakan sebagai larutan simulasi makanan/minuman. Larutan kontrol juga digunakan berupa air keran buatan. Nilai pelepasan logam diukur dengan menggunakan Atomic Absorption Spectroscopy. Peningkatan pelepasan logam-logam terjadi dalam larutan asam sitrat dibandingkan larutan kontrol, dimana peran larutan NaCl atau campuran larutan NaCl dan asam sitrat juga meningkatkan pelepasan logam. Perlakuan pasivasi awal logam SS juga menurunkan pelepasan logam-logam, dimana indikasi lapisan oksida menahan laju pelepasan logam. Semua nilai pelepasan logam memenuhi kriteria panduan keamanan makanan konsorsium eropa (Council of europe), kecuali krom. Ini mengindikasikan ketidasempurnaan lapisan oksida dalam melapisi permukaan logam, dimana lapisan tersebut mengandung banyak unsur krom.
Analisis Kelayakan Usaha Produksi Tahu Sumedang (Studi Kasus Di Pabrik Tahu XY Kecamatan Conggeang) Nur Ali Sa'id; Amar Ma'ruf; Delfitriani Delfitriani
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 (817.109 KB) | DOI: 10.30997/jah.v6i1.2681

Abstract

Feasibility analysis of XY tofu production business is a factory that produces traditional food typical of the Sumedang district. This production utilizes the marketing sector and marketing location which is located near the sub-district traditional market. This study aims to analyze the business of tofu Sumedang in the XY tofu factory which includes non-financial aspects (Market aspects, marketing, engineering, management, legal, social and environmental), and financial aspects. Based on non-financial results hat the non-financial aspects affect the operation of the tofu XY production business.  Based on the results of the calculation of financial aspects it is feasible to carry out the NVP value generated for 10 years Rp. 579,177,261 -, with production capacity per month producing tofu 216.000 seed and 6.806 kg tofu dregs per month. The IRR  obtained is 0,41% where the IRR is more than 0%. Net B / C obtained is 2,92, this means, every Rp. 1 spent on running this business will generate net benefits of Rp.2,92. The payback period obtained is 2,63 years. The sensitivity analysis for this project shown an increase in operational / production costs of 10%, an increase in raw materials and additional materials by 20% and a decrease in selling prices by 10% which does not affect this business.Keywords: feasibility business, financial analysis, sensitivity analysis
KARAKTERISTIK TEPUNG PEPAYA MENGKAL DENGAN PENAMBAHAN KALSIUM PADA PROSES PENGERINGAN VAKUM Melati pratama
JURNAL AGROINDUSTRI HALAL Vol. 6 No. 2 (2020): Jurnal Agroindustri Halal 6(2)
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (839.565 KB) | DOI: 10.30997/jah.v6i2.2705

Abstract

Pepaya mengkal adalah salah satu jenis buahan tropis yang mengandung enzim papain, pektin dan kadar air yang tinggi yaitu 89,9% sehingga dapat meningkatkan aktivitas mikroba penyebab kerusakan. Pengurangan kadar air pepaya dalam penelitian ini adalah melalui pengeringan vakum. Namun adanya enzim papain, pektin dan kadar air yang tinggi dalam pepaya menyebabkan pepaya sulit untuk dijadikan tepung. Penambahan kalsium adalah salah satu upaya untuk mengatasi permasalahan tersebut. Berdasarkan hal tersebut, tujuan penelitian ini adalah untuk mengetahui rendemen dan kadar air tepung pepaya mengkal dengan penambahan kalsium. Hasil menunjukkan bahwa perbandingan pepaya mengkal yang diberi kapur sirih berpengaruh sangat nyata terhadap rendemen dan kadar air tepung pepaya mengkal. Pepaya mengkal yang diberi kapur dengan perbandingan 1:1 dan waktu pengeringan selama 7 jam menghasilkan rendemen tertinggi yaitu sebeser 25,65% dan kadar air 2,7%. Berdasarkan polinomial ortogonal diperoleh prediksi rendemen dengan model Y = 7,25+2,71X dan Y = 5,44-0,39X untuk kadar air

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