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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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Validasi Metode Analisis Formalin dan Aplikasinya Pada Ikan Asin Dedy Suseno
JURNAL AGROINDUSTRI HALAL Vol. 7 No. 2 (2021): Jurnal Agroindustri Halal 7(2)
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (253.786 KB)

Abstract

As a Muslim, it must obligatory to consume halal and thayyib food. This is already ALLAH Subhanahu Wa Ta’ala commanded in the Alquran at surah al-maidah verse 168. Salted fish is one of the familiar foods for Indonesian people. Until now formaldehyde is still widely used to preserve salted fish, whereas its use as a food supplement is prohibited. Methods validation is intended to ensure that methods used for formaldehyde analysis in this research are appropriate so that it will produce correct and accurate data. This research aims to validate two methods are chromatropic acid and Nash for formaldehyde analysis and analyze the content of formalin in salted fish. The result shows that R2, LOD, LOQ, and the largest recovery value in chromatropic acid are 0.9985, 0.0926 ppm, 0.3088 ppm, dan 54.21%. The result of method validation on Nash shows that R2, LOD, LOQ, and the largest recovery value are 0.9999, 0.0247 ppm, 0.0822 ppm dan 42.72%. The biggest formaldehyde concentration in salted fish sold at market A and B are 0.4671 ppm dan 0.815 ppm.
Karakteristik Fisikokimia dan Sensori Jelly Drink Sari Buah Mangga (Magnifera indica) dengan Penambahan Sari Buah buni (Antidesma bunius) dan Karagenan M. Ikhsan Pratama Inonu; Noli Novidahlia; Tiana Fitrillia
JURNAL AGROINDUSTRI HALAL Vol. 7 No. 1 (2021): Jurnal Agroindustri Halal 7(1)
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (768.596 KB) | DOI: 10.30997/jah.v7i1.4097

Abstract

Jelly drink adalah suatu minuman semi padat yang terbuat dari sari buah-buahan, yang dimasak didalam gula dengan penambahan bahan pembentuk gel. Penelitian ini bertujuan mengetahui pengaruh perbandingan sari buah mangga dan sari buah buni dengan konsentarsi karagenan terhadap produk jelly drink. Metode penenlitian ini menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan  dua faktor. Faktor pertama perbandingan sari buah mangga dan sari buah buni yang terdiri dari 3 taraf perlakuan yaitu 80%:20%, 85%:15%, 90%:10% dan faktor yang kedua yaitu konsentrasi karagenan  yang terdiri dari 3 taraf perlakuan yaitu 0,50%, 0,60%, 0,70% dengan 2 kali ulangan. Analisa produk yang digunakan yaitu uji sensori (mutu sensori dan hedonik), fisik (Total Padatan Terlarut), dan kimia (Kadar air, dan pH).   Analisa untuk produk jelly drink terpilih yaitu kadar serat pangan dan aktivitas antioksdian. Jelly drink terpilih adalah (Sari buah mangga 85%: Sari buah buni 15%: Konsentrasi karagenan 0,50%). Memiliki mutu sensori aroma ke arah tidak tercium aroma mangga, warna ke arah merah terang, rasa ke arah manis, tekstur ke arah kenyal, kemudahan sedot ke arah mudah disedot. Memiliki hedonik aroma, warna, rasa, tekstur, dan kemudahan sedot ke arah suka, kadar air 20,6%, pH 5,6, total padatan terlarut 19,3 ˚Brix, kadar serat pangan 3,22%, aktivitas antioksidan dengan nila IC50 116,22 ppm.Kata kunci : Jelly drink, karagenan, mangga, buni, serat pangan, antioksidan
Utilization of Green Tea Extract and Pineapple in Jelly Candy Rizki Azhari; Noviar Harun; Dewi Fortuna Ayu
JURNAL AGROINDUSTRI HALAL Vol. 7 No. 1 (2021): Jurnal Agroindustri Halal 7(1)
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (297.623 KB) | DOI: 10.30997/jah.v7i1.4148

Abstract

The ratio of green tea extract and pineapple juice on the quality and sensory properties of the jelly candy was studied. This research used a Complete Randomized Design with five treatments and three replications followed by Duncan's New Multiple Range Test at a 5% level. The treatment in this research was the ratio of green tea extract and pineapple juice included NT1 (1: 99), NT2 (2: 98), NT3 (3: 97), NT4 (4: 96), and NT5 (5: 95). The analysis showed that the ratio of green tea extract and pineapple juice significantly affected moisture content, ash content, pH, reduction sugar content, antioxidant activity, colour, flavour, taste, and overall assessment but did not significantly affect the elasticity of jelly candy. The best formulation of jelly candy was NT1 with 21.65% water, 1.91% ash, 4.77pH, 4.80% sugar reduction, and 101.49ppm antioxidants activity. NT1 organoleptic score with descriptions of yellow, pineapple-flavoured, pineapple flavour, and chewy texture. The panellists also favoured the overall hedonic assessment of the NT1 treatment jelly candy with a score of 3,83.
Pengembangan Agroindustri Sagu Menjadi Cemilan Sehat “Bagea Sahe” Melalui Identifikasi Preferensi Konsumen di Sulawesi Tenggara Asriani Asriani; Juwita Juwita; Dhian Herdhiansyah
JURNAL AGROINDUSTRI HALAL Vol. 7 No. 2 (2021): Jurnal Agroindustri Halal 7(2)
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (413.89 KB)

Abstract

Penelitian ini bertujuan untuk menganalisis preferensi konsumen terhadap atribut cemilan sehat ”Bagea Sahe“ yang berasal  dari bahan baku sagu dan jahe. Penentuan lokasi dilakukan dengan  metode purposive. Pemilihan responden dengan teknik convenience sampling, jumlah responden sebanyak 30 orang yang bertindak sebagai  konsumen. Teknik analisis data dengan menggunakan skala likert.  Variabel yang digunakan berupa atribut rasa, tingkat kemanisan, tekstur,  cemilan sehat dan kemasan terhadap cemilan “Bagea Sahe”  Hasil analisis  diketahui bahwa tingkat preferensi responden paling tinggi terdapat  pada atribut cemilan sehat (3,65) dan yang paling rendah adalah atribut kemasan (2,37).Kata kunci : Preferensi, konsumen, agroindustri, sagu,  bagea sahe.
Factors Affecting The Development of The Kopra Industry: A Case Study of Konawe Kepulauan District – Southeast Sulawesi Dhian Herdhiansyah; Ardhiansyah; La Rianda; Asriani
JURNAL AGROINDUSTRI HALAL Vol. 7 No. 2 (2021): Jurnal Agroindustri Halal 7(2)
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (338.616 KB)

Abstract

This study aims to determine: (a) copra processing technology, and (b) factors that influence the development of the copra industry. The location of this research was carried out in Konawe Islands Regency, Southeast Sulawesi Province. Research variables include labor wages, raw materials, income, copra production, capital, equipment, and depreciation of copra prices, and copra processing revenue. The results showed that: copra processing includes: (a) picking, (b) transportation, (c) stripping, (d) cleavage, (d) gouging, and (e) drying. Factors that influence the development of the copra industry: Factors that influence the development of the copra industry: (a) labor factor (X1) shows a regression coefficient of -0.138 and a significant value of 0.112> 0.1; (b) the business capital factor (X2) shows the regression coefficient value of 0.017 and a significant value of 0.252> 0.1, and (c) the raw material factor (X3) shows the regression coefficient value of 0.245 and a significant value of 0.000 <0.1.
Formulasi Kukis Berbahan Tepung Labu Kuning (Cucurbita moschata Duch) dan Tepung Terigu Dengan Penambahan Pisang Ambon (Musa paradisiaca) Marintan Paskalia Manurung; Seveline Seveline; Moh Taufik
JURNAL AGROINDUSTRI HALAL Vol. 7 No. 2 (2021): Jurnal Agroindustri Halal 7(2)
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (460.902 KB)

Abstract

Cookies is one type of biscuit which is processed from soft dough, has high levels of fat and sugar, relatively crunchy and when broken, the cross section is less dense textured. One alternative ingredient that can be used in making cookies is pumpkin flour. This research aims to formulate cookies made from pumpkin flour and wheat flour with addition of ambon banana. The use of ambon banana in making cookies is to replace eggs for people who have vegetarian lifestyle. The results showed that the yield in making pumpkin flour was 10.59% and pumpkin flour had a moisture content of 5.65%, ash content of 1.42%, protein content of 6.50%, fat content of 0.50%, carbohydrate content of 86.21%. The organoleptic test indicated that F1 cookies (15% pumpkin flour substitution and 20% banana ambon addition) and F2 cookies (15% pumpkin flour substitution and 30% banana ambon addition) have the same level of preference as control cookies.
Analisis Kehalalan Daging Sapi Dengan Metode Pork Detection Kit (Pdk) dan Analisis Tingkat Kepedulian Konsumen dalam Mengonsumsi Daging Sapi Halal di Kota Bekasi Mardiah; Lia Amalia; Dinda Army Trimelati
JURNAL AGROINDUSTRI HALAL Vol. 7 No. 2 (2021): Jurnal Agroindustri Halal 7(2)
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

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Abstract

Analysis of the halal beef in Bekasi City Market is essential to find out whether meat traders do adulteration or not. This study aims to determine whether the sold meat contains another meat (wild board/pork) and to determine the level of consumer concern in consuming halal meat in Bekasi City. The method used in this research is the Pork Detection Kit (PDK) method and the survey method using a questionnaire to the community in Bekasi City. The sampling method uses the purposive sampling method. The data analyzed descriptively. The results showed that the beef sold in the Bekasi City market was negative for pork contamination. At the level of consumer concern in consuming halal meat, the results show that 80% of the people in Bekasi City have considered the halal aspect when buying meat for consumption, either fresh meat or frozen meat.
Analisis Keaman Pangan Melalui Identifikasi Kandungan Boraks, Formalin dan Escherichia coli Pada Bakso Ikan di Kota Tanjungpinang Zusi Eka Fitri; Muhammad Fakih Kurniawan; Intan Kusumaningrum
JURNAL AGROINDUSTRI HALAL Vol. 7 No. 2 (2021): Jurnal Agroindustri Halal 7(2)
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (227.098 KB)

Abstract

Kota Tanjungpinang merupakan kota yang letaknya berdekatan dengan laut dan memiliki banyak hasil perikanan. Maka dari itu, banyak makanan yang diolah dari hasil perikanan salah satunya ialah bakso ikan. Penelitian ini dilakukan untuk mengidentifikasi keberadaan boraks, formalin, dan Escherichia coli pada bakso ikan yang dijual di kota Tanjungpinang. Uji boraks dan formalin dengan rapid test kit dan uji Escherichia coli dengan uji indol (Kovacs). Pengambilan sampel penelitian menggunakan prosedur simple random sampling dengan jumlah sampel bakso ikan sebanyak 25 sampel dari 4 kecamatan. Data yang diperoleh dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa sampel tidak mengandung 100% boraks. Pada uji formalin, 24% sampel positif mengandung formalin dan pada uji Escherichia coli, 88% sampel positif terkontaminasi Escherichia coli. Pada penelitian ini sebagian besar sampel bakso ikan positif mengandung formalin dan Escherichia coli, serta tidak menggunakan boraks pada sampel bakso di Kota Tanjungpinang.
Pemanfaatan Pasta Labu Kuning dan Pasta Kacang Hijau dalam Pembuatan Kukis Tutik Apriyanti; Shanti Fitriani; Rahmayuni
JURNAL AGROINDUSTRI HALAL Vol. 8 No. 1 (2022): Jurnal Agroindustri Halal 8(1)
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (259.086 KB) | DOI: 10.30997/jah.v8i1.4508

Abstract

Cookies are a type of snack that tastes sweet, has a crunchy texture, made from flour with other additives such as eggs, margarine, powdered sugar, and powdered milk. The purposes of this study was to obtain the best ratio of pumpkin and green beans paste in making cookies that meet the quality of SNI 01-2973-2011. The study was conducted using a completely randomized design (CRD) with four treatments and four replications. The treatment in this research was the diference of the ratio between yellow pumpkin paste and green beans paste, namely LK1 (65:5), LK2 (60:10), LK3 (55:15), and LK4 (50:20). The parameters to be observed are moisture, ash, protein, fat, carbohydrate, β-karoten, crude fiber, as well as descriptive and hedonic sensory tests. Data were analyzed using analysis of variance (ANOVA) and then continued with Duncan’s multiple range test (DMRT) at 5% level. The result showed that the ratio of yellow pumpkin paste and green beans paste significantly affected moisture, ash, protein, fat, carbohydrate, crude fiber, β-karoten, as well descriptive and hedonic sensory tests. The ratio of yellow pumpkin paste amd green beans paste (65:5) was chosen as the best treatment which had 3.26% protein, 5.79% moisture, 2.15% ash, 17.84% fat, 71.97% carbohydrate, 2.19% crude fiber, and 17.53 µg/g β-karoten with a description of yellow, pumpkin yellow flavored, slightly crunchy texture, and yellow pumpkin taste. Hedonic assessment of color, aroma, cruncy texture, taste, and overall assessment were liked by panelists.
Kombinasi Vigna Subterranea, dan Vigna Unguiculata terhadap Sifat Fisik, Sensori dan Nilai Gizi Cokelat sebagai Makanan Jajanan Anak Sekolah Dania Senja Bestari; Dudung Angkasa; Reza Fadhilla; Putri ronitawati
JURNAL AGROINDUSTRI HALAL Vol. 7 No. 2 (2021): Jurnal Agroindustri Halal 7(2)
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

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Abstract

Usia sekolah merupakan masa pertumbuhan dan perkembangan anak menuju masa remaja sehingga kebutuhan pemenuhan zat gizi harus tercukupi. Tujuan penelitian untuk mengembangkan cokelat bar yang mencukupi kebutuhan energi dan protein berbahan dasar kacang bogor dan kacang tunggak, serta mengetahui sifat fisik, sensori dan nilai gizi. Desain eksperimen yang dilakukan ialah Rangkaian Acak Lengkap (RAL) F0 (91%:9%), F1 (64%:27%:9%), F2 (55%:36%:9%), F3 (46%:45%:9%). Keempat formulasi dilakukan uji proksimat, omega-3 dan omega-6, dan Total Plate Count di Laboratorium. Tingkat penerimaan dinilai oleh 60 panelis yang terdiri dari 30 panelis semi terlatih yang memberikan penilaian menggunakan skala VAS, dan 10 panelis konsumen anak SD dengan skala likert. Seluruh penilaian parameter pada F3 berada di nilai 6 ke arah disukai, kecuali tekstur (5). Formulasi terbaik menghasilkan energi 455,46 kcal, protein 11,83%, lemak 22.54%, KH 51,32%. Produk Chococang formulasi F3 dapat memenuhi syarat kontribusi PJAS 15-20% perhari.

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