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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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Pembuatan Nugget Ikan Kembung Dengan Penambahan Jamur Tiram M Fazil; Dewi Fortuna Ayu; Yelmira Zalfiatri
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 (349.659 KB) | DOI: 10.30997/jah.v8i1.4561

Abstract

The purpose of this study was to obtain the best ratio of oyster mushrooms in addition to the quality of mackerel fish nugget. The research method used a completely randomized design CRD experiment consisting of four treatments and four replications. The treatments consisted of KJ1 (ratio of mackerel fish and oyster mushrooms 70:30), KJ2 (ratio of mackerel fish and oyster mushrooms 60:40), KJ3 (ratio of mackerel fish and oyster mushrooms 50:50), and KJ4 (ratio of mackerel fish and oyster mushrooms 40:60). The data obtained were statistically analyzed using analysis of variance and continued with Duncan's multiple range test (DMRT) at the 5% level. The results showed that the ratio of mackerel fish and oyster mushrooms significantly affected moisture, ash, protein, and crude fiber content, as well as descriptive sensory assessments such as color before and after frying, aroma before and after frying, texture before frying, elasticity, taste and overall hedonic assessment. The best treatment was KJ3 (ratio of mackerel fish and oyster mushrooms 50:50) which of 56.45% moisture 1.11% ash, 15.40% protein, and 2.98% crude fiber content. The overall sensory assessment of the nugget was slightly white color before frying, yellowness after frying, a little oyster mushroom flavoring before and after frying, a little soft texture, chewy, and slightly oyster mushroom taste.
A velva nutmeg Karakteristik Fisikokimia dan Sensori Velva Buah Pala (Myristica fragrans Hout) dengan Penmbahan CMC (Carboxy Methyl Cellulose): Indonesia Hamliyatun Najah; Sri Rejeki Retna Pertiwi; 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 (394.167 KB)

Abstract

Nutmeg is a type of fruit from medicinal plants found in Bogor, which has a high antioxidant content. The purpose of this study was to formulate velva made from nutmeg as a diversification in food processing which was evaluated by analyzing the physical, chemical and sensory properties of selected velva. In this study, nine velva formulations of nutmeg with different concentrations of water were made, Carboxy Methyl Cellulose (CMC), and nutmeg puree. The results showed that the selected velva of nutmeg based on sensory characteristics was velva made with a formula of 100 g of nutmeg, 60 ml of water, and 0.6% CMC. The selected velva of nutmeg has the characteristics of brownish yellow, softness, neutral texture, the strength of the neutral aroma, the taste is slightly harsh, and the overall taste is quite favorable. Physical properties analysis showed that the velva of selected nutmeg had an overrun of 5.87%, yield power of 227.50 seconds, and total dissolved solids of 14.10% Brix. The chemical content of selected velva nutmeg produces 83.05% moisture content, 0.11% ash content, 5.23% protein content, 3.43% fat content, 8.15% carbohydrate content, 76.59 ppm antioxidant content.
Pengaruh Perbandingan Kulit Jeruk Siam Dengan Cascara Arabika Dan Waktu Penyeduhan Terhadap Karakteristik Fisikokimia Teh Celup: Karakteristik Fisikokimia Teh Kulit Jeruk Dan Cascara Siti Nurlaela Raden; Siti Aminah; Nindya Atika Indrastuti; Aqila Nur Larasati
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 (308.911 KB)

Abstract

Kulit jeruk siam serta cascara arabika memiliki potensi untuk digunakan sebagai food ingredient dalam pengembangan pangan menjadi minuman fungsional. Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan kulit jeruk siam dengan cascara arabica dan lama waktu penyeduhan terhadap karakteristik fisikokimia teh celup. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktor dan dilakukan pengulangan sebanyak 2 kali. Analisis data yang di gunakan adalah ANOVA dan uji Lanjut Duncan. Parameter yang di amati adalah rendemen, kadar air dan nilai pH. Hasil penelitian menunjukan pengeringan kulit jeruk siam memiliki rendemen 31,53 %. Kadar air teh kulit jeruk 18,97 % dan cascara 15,61 % belum sesuai SNI 01-3836-2013. Hasil penelitian menunjukan bahwa perlakuan perbandingan teh kulit jeruk siam dan cascara arabika, waktu penyeduhan serta interaksi keduanya berpengaruh nyata terhadap nilai pH seduhan teh. Nilai pH paling rendah adalah perlakuan A3B3 (perbandingan teh kulit jeruk: cascara 3:1 dan waktu penyeduhan 20 menit) yaitu 5,15±0,04. Hal ini menunjukan bahwa perbandingan teh kulit jeruk siam dengan cascara arabika dan waktu penyeduhan berpengaruh terhadap nilai pH seduhan teh celup.
Uji sensori Mi Basah Bebas Gluten (Gluten Free) berbasis Tepung Sukun dengan Penambahan Karagenan Ari Kristiningsih; Khoiruddin Wittriansyah; Santi Purwaningrum
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 (334.545 KB) | DOI: 10.30997/jah.v8i1.4759

Abstract

Breadfruit is one of the alternative sources of new carbohydrates in the form of wet noodles. Breadfruit flour is a gluten-free food product, which is good for digestion and also for children with autism. Carrageenan is added to the manufacture of noodles as a substitute for gluten in the dough. To add color and taste, squid ink is added as a natural dye for breadfruit noodles. This study aims to determine consumer acceptance of breadfruit flour-based wet noodles with the addition of carrageenan as a thickener and squid ink as a dye. This study used a completely randomized design (CRD) with five treatments, namely with the addition of carrageenan 1%, 3%, 4%, 5% and without the addition of carrageenan (0%). Based on the results of the study, it was found that the water content of breadfruit flour was 2.86%, ash content was o, 2% and protein content was 6.35%. Based on the sensory test, it was found that the P value > 0.05 on all parameters, namely color, taste, aroma and texture, which means that the difference in carrageenan concentrations is not significantly different. The most preferred color by panelists on noodles with the addition of 7% carrageenan. The most preferred taste in breadfruit noodles without the addition of carrageenan and 5%. The most preferred aroma in noodles with the addition of 5% carrageenan. The most preferred texture in noodles with the addition of 1% carrageenan.
Formulasi Food Bar Sebagai Pangan Darurat Berbasis Tepung Ubi Jalar Oranye (Ipomoea Batatas L.) Dan Tepung Kacang Merah (Phaseolus Vulgaris L.) Noli Novidahlia; Siti Maulida Ulfa; Titi Rohmayanti
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 (277.464 KB) | DOI: 10.30997/jah.v8i1.4854

Abstract

Food is the most needed necessity in an emergency situation such as natural disaster. The application of local food like orange sweet potatoes and red beans in producing food bar as the emergency food is one of the efforts to establish the food security. The purpose of this research is determine the ratio of orange sweet potato flour and red bean flour to the nutritional value and characteristics of food bars for emergency food. Food bars are selected based on their nutritional value and total calories produced. The selected food bar is formulation which consists of 10% orange sweet potato flour and 30% red bean flour. The results of the analysis of the nutritional value of 50g food bar resulted in water content 4.17g, ash content 1,41 g, fat content 7.32g, protein content 4.86g, carbohydrate content 32.36g, beta-carotene content 6.61mg/50g, total calories 214.34 Kcal, and hardness 3054.50 g/f. The results of the sensory quality unpleasant smell, a hard texture, and sweet taste.
Pengaruh Lama Perendaman (Soaking) Terhadap Karakteristik Fisik-Sensoris Udang Vannamei Beku Jenis Peeled and Deveined Siti Nur Elisa; Desiana Nuriza Putri; Warkoyo; Yahya Suhaimi
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 (351.029 KB) | DOI: 10.30997/jah.v8i1.4896

Abstract

This research aims to determine the long effects of soaking on the physical-sensory characteristics of frozen vannamei shrimp types PD (Peeled and Deveined) produced. This research was conducted at PT Istana Cipta Sembada Banyuwangi, using a simple Randomized Block Design research design with four treatments and two groups based on different research times. Soaking shrimps use a solution formula that has been determined by the company, consisting of turbo solution (non-phosphate) and STPP (phosphate). Four treatments of immersion time included P1 (6 hours), P2 (12 hours), P3 (18 hours), and P4 (24 hours). The test parameters observed were net recovery value, step loss, drip loss, cooking loss, and organoleptic (appearance, smell, taste, texture). Data were analyzed using analysis of variance (ANOVA) for parametric variables, followed by a DMRT follow-up test at a 95% confidence level (α = 0.05). In addition, the organoleptic value was obtained from the average organoleptic score of 5 panelists (2 trained panelists and three untrained panelists). The results showed that the soaking time did not have a significant effect (p > 0.05) on the observed physical-sensory quality values.
Pengembangan Konsep Desain Kemasan Produk Handsanitizer dengan Pendekatan Kansei Engineering Delfitriani Delfitriani; Diki; Fina Uzwatania
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 (319.616 KB) | DOI: 10.30997/jah.v8i1.4916

Abstract

Kemasan memiliki peran dalam meningkatkan minat konsumen terhadap pembelian produk. Desain kemasan yang sesuai dengan keinginan konsumen dapat diperoleh dari rancangan kemasan berdasarkan emosi dan perasaan konsumen. Hal ini dapat pula meningkatkan daya saing produk di pasaran. Penelitian ini dilakukan untuk mengidentifikasi kebutuhan konsumen dan menentukan konsep desain visual produk handsanitizer dengan pendekatan Kansei engineering. Metode yang digunakan pada penelitian ini yaitu Term Frequency Inverse Document Frequency (TF-IDF) dan Principal Component Analysis (PCA). Hasil pengidentifikasian kebutuhan konsumen terhadap produk handsanitizer diperoleh 25 kata kansei yang mewakili produk dan ekstraksi kata Kansei pada kemasan handsanitizer menggunakan metode PCA menunjukkan dua konsep desain yaitu Eye catching dan Praktis.
Model Pendugaan Output Produk Teh Hitam Orthodoks Berdasarkan Analisis Pucuk Layak Olah (APLO) dan Perlakuan Ahmad Syarbaini; Amar Ma'ruf; Siti Patimah Indriyani
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 (386.485 KB) | DOI: 10.30997/jah.v8i1.5015

Abstract

Konsumsi teh dunia selama satu dekade terakhir tumbuh rata-rata 4,5 persen pertahun dan volume ekspor tumbuh rata-rata 1,4 persen pertahun, permintaan teh dengan mutu yang beragam di pasar domestik dan global menjadi fokus perusahaan untuk dapat menyediakan teh sesuai dengan keinginan dan permintaan konsumen. Pengendalian produksi dapat menjadi metode yang tepat dalam memenuhi permintaan konsumen yaitu dengan dilakukannya peramalan produksi. Penelitian ini bertujuan untuk menganalisis dan mengidentifikasi efek perlakuan terhadap output mutu teh hitam yang dihasilkan dan membuat model pendugaan output produk teh hitam orthodoks. Metode yang digunakan adalah metode average dan dikembangkan mejadi model persamaan matematis berdasarkan analisis pucuk layak olah (APLO) dan perlakuan yang diolah melalui aplikasi microsoft excel dengan metode pengumpulan data non participant observer. Hasil penelitian menunjukan peningkatan mutu dapat dilakukan dengan peningkatan kualitas pucuk, penggilingan dan sortasi basah, oksidasi enzimatis, pengeringan dan sortasi kering. Model pendugaan dapat diterapkan diperusahaan dengan nilai akurasi 98,7% pada bulan basah dan 91% pada bulan kering.
Identifikasi Kandungan Rhodamin B, Methanyl Yellow dan Escherichia coli pada Manisan Mangga Basah di Daerah Cirebon Sarah Shafira; Rosy Hutami; M. Fakih Kurniawan
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 (365.222 KB) | DOI: 10.30997/jah.v8i1.5023

Abstract

Manisan mangga merupakan salah satu produk olahan khas daerah yang terkenal di daerah Cirebon. Penelitian ini bertujuan untuk mengetahui keamanan pangan manisan mangga basah yang dijual di daerah Cirebon. Uji kualitatif rhodamin B dan methanyl yellow menggunakan test kit, sedangkan uji kuantitatif Escherichia coli menggunakan most probable number (MPN). Sampel penelitian diambil dengan menggunakan metode purposive sampling yang berjumlah 10 sampel manisan mangga basah yang berasal dari 7 lokasi yang berbeda di daerah Cirebon. Data yang didapatkan berdasarkan hasil identifikasi rhodamin B dan methanyl yellow dianalisis secara kualitatif deskriptif, sedangkan hasil identifikasi kandungan Escherichia coli dianalisis secara kuantitatif. Hasilnya seluruh sampel tidak mengandung rhodamin B dan methanyl yellow, tetapi sebanyak 90% sampel mengandung Escherichia coli yang melebihi batas maksimal yang ditetapkan oleh SNI 7338:2009. Pada penelitian ini, hampir seluruh sampel mengandung Escherichia coli yang melebihi batas maksimum.
Formulasi Perkedel Instan Dengan Bahan Dasar Tepung Umbi Talas dan Tepung Tempe Sebagai Alternatif Pangan Pada Saat Bencana Alam Intan Kusumaningrum; Distya Riski Hapsari; Tri Ayu Anjani
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 (282.857 KB) | DOI: 10.30997/jah.v8i1.5051

Abstract

Penelitian ini bertujuan untuk mempelajari pengaruh rasio perbandingan tepung tepung kentang, tepung tempe, dan tepung umbi talas terhadap sifat sensori perkedel serta mengetahui sifat kimia produk terpilih. Penelitian ini menggunakan Rangkaian Acak Lengkap (RAL) satu faktor dengan empat taraf yaitu perbandingan tepung kentang, tepung tempe, dan tepung umbi talas (50:10:40; 50:20:30; 50:30:20; 50:40:10). Analisis produk terpilih meliputi uji organoleptik (uji mutu sensori dan uji hedonik) dan uji kimia (kadar air, kadar abu, kadar lemak, kadar protein, kadar karbohidrat, serat kasar). Analisis data yang digunakan adalah ANOVA dengan uji lanjut Duncan. Perkedel terpilih adalah perlakuan A1 dengan nilai mutu sensori dan hedonik yang tertinggi. Nilai mutu sensori parameter warna cenderung ke arah coklat (8,5), aroma cenderung ke arah tidak langu (9,0), rasa cenderung ke arah tidak pahit (8,8), tekstur cenderung ke arah kompak (9,2). Nilai hasil uji hedonik menyatakan kesukaan terhadap warna 7,8, aroma 8,1, rasa 7,3, tekstur 6,3, dan overall 7,0. Hasil analisis kimia produk terpilih mempunyai kadar air 12,51%, kadar abu 2,90%, kadar lemak 10,49%, kadar protein 11,75%, kadar karbohidrat 59,36%, dan serat kasar 9,64%.

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