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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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Perancangan Sistem Jaminan Halal Produk Hand Sanitizer Di PT. XYZ Agus Susanto; Aditia Ginantaka; Delfitriani Delfitriani
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 (334.703 KB) | DOI: 10.30997/jah.v8i1.5284

Abstract

Pemerintah Republik Indonesia telah menerbitkan Undang-Undang Jaminan Produk Halal Nomor 33 Tahun 2014. Makanan, minuman, obat, kosmetika, dan barang gunaan yang masuk, beredar, dan dijual di wilayah Indonesia wajib bersertifikat halal. PT. XYZ memproduksi barang gunaan hand sanitizer. Perusahaan ini belum memiliki dan menerapkan Sistem Jaminan Halal (HAS 23000). Penelitian ini bertujuan untuk menyusun, mengimplementasikan, dan mengevaluasi SJH di PT. XYZ. Metode penelitian menggunakan data kualitatif. Penyusunan kebijakan halal, penunjukan tim manajemen halal, matriks halal dan dokumen pendukung bahan, serta fasilitas produksi menggunakan metode deskriptif. Penyusunan SOP dalam bentuk diagram alir menggunakan Microsoft Visio. Implementasi SJH dilakukan sesuai Manual SJH yang telah disusun. Hasil penelitian menunjukkan bahwa dokumen SJH yang disusun telah sesuai dengan proses bisnis perusahaan. Penerapan SJH juga telah diterapkan dengan baik. Seluruh karyawan lulus dalam evaluasi pelatihan SJH dengan post test. Evaluasi dengan diagnostic model, sistem traceability berada di level bawah. Evaluasi implementasi SJH ditemukan belum ada bukti pelatihan halal eksternal. Usulan perbaikan diberikan agar PT. XYZ memberikan pelatihan SJH secara berkala kepada karyawan, meningkatkan sistem traceability agar berada di level sedang, dan berpartisipasi dalam pelatihan halal yang diselenggarakan oleh LPPOM MUI.
Kadar Gula Reduksi, Sukrosa, Serta Uji Hedonic pada Hard Candy dari Penambahan Ekstrak Jagung Manis (Zea mays saccharata), Sukrosa, dan Madu Muhammad Rifqi; Nabila Oktri Sumantri; Lia Amalia
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 (320.874 KB) | DOI: 10.30997/jah.v8i1.5376

Abstract

Hard candy is a product made from sucrose, glucose, water, and has a hard, transparent, and glossy texture. This study aims to determine the levels of reducing sugar, sucrose, and hedonic in hard candy from the addition of sweet corn extract, sucrose, and honey. 100 g, 95 g, 90 g) and factor B is the concentration of sucrose and honey (60 g:10 g, 55 g: 15 g, 50 g: 20 g). Data analysis used was ANOVA with Duncan's Advanced Test with a 95% confidence interval. The results showed that the addition of various concentrations of sweet corn extract, sucrose, and honey had a significant effect on the hard candy produced based on the levels of reducing sugar and saccharose, as well as hedonic color, texture, and overall, while the hedonic aroma and taste did not significantly affect the hard candy produced. The reducing sugar content of hard candy ranged from 11.86%-12.59%, the saccharose content of hard candy ranged from 57.13%-76.78, the hedonic results from hard candy showed that the panelists liked the color, aroma, taste, textures, and overalls.
Kajian Potensi Agroindustri Kelapa di Kabupaten Kolaka Timur – Sulawesi Tenggara Dhian Herdhiansyah; La Ode Alwi; Asriani
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 (603.573 KB) | DOI: 10.30997/jah.v8i1.5379

Abstract

The objectives of this study are to (a) learn about the distribution of coconut agro-industry in East Kolaka Regency, Southeast Sulawesi Province, and (b) find possible raw materials for coconut commodities. This study on the potential of the coconut company used field research (field research), and the research method was quantitative analysis. The possible distribution region for coconut has an average land area of 0.5-1.5 hectares. Coconut is harvested four times each year, with an average yield of 450–1600 pieces. The average coconut output and harvest per tree remains within the normal product range of 25-30 fruit per tree. The potential and distribution of the coconut agro-industry in East Kolaka Regency is established in 5 sub-districts, namely Aere, Ladongi, Lambandia, Loea, and Poli-Polia Districts. The types of products produced are generally copra products with an average income of IDR 2,000,000-IDR 50,000, and the production costs used are IDR 1,000,000-IDR 39,250,000, so that an average of IDR 1,000,000- IDR 17,200,000.
Penerapan Ekstraksi Cair Tekanan Uap Tinggi Menggunakan Bahan Halal untuk Optimasi Antioksidan Akhmad Endang Zainal Hasan; Ike Yulia Wiendarlina; Witdiastuti Witdiastuti
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 (795.717 KB) | DOI: 10.30997/jah.v8i1.5556

Abstract

Soursop is a plant that is used as traditional medicine. Antioxidants are compounds that are able to delay, slow down, or inhibit oxidation reactions. This study aims to determine the effect of variations in extraction time and the comparison of variations in the amount of simplicia with aquadest solvent on the high pressure extraction method on antioxidant activity. The study made 13 treatments using the Response Surface Methodology (RSM) design with the fit of the Central Composite Design (CCD) model. The results showed that from the 13 treatments, the extraction time had an effect on the percent yield with the equation Y = -51.9692 + 24.2030 X1 + 1.2984 X2. The extraction time (X1) has a value greater than the ratio of simplicia powder to the volume of distilled water (X2) as well as the IC50 value as shown in the equation Y = 171,983 + 13,828 X1 – 4,110 X2. Extraction time (X1) has a greater value when compared to simplicia with aquadest solvent volume (X2). The results of the analysis of the percentage of extract yield and the optimal IC50 value using RSM analysis were thought to have an extraction time of 6.3 minutes and the ratio of simplicia powder to the volume of aquadest solvent was 1:61,2. The results of the antioxidant activity obtained that the optimal IC50 value was estimated at 4.3 minutes of extraction time and the ratio of simplicia powder to the volume of aquadest solvent was 1:78.2.
Uji Penghambatan α-Glukosidase dari Kombinasi Ekstrak Kunyit, Teh Hitam dan Jahe: The α-Glucosidase Inhibition Test from a Combination of Turmeric Extract, Black Tea, and Ginger Akhmad Endang Zainal Hasan; Dimas Andrianto; Rara Annisaur Rosyidah
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 (331.282 KB) | DOI: 10.30997/jah.v8i1.5608

Abstract

Traditional medicines that can be used as α-glucosidase inhibitors are turmeric (Curcuma longa L.), black tea (Camellia sinensi L), and ginger (Zingiber officinale). It is necessary to research the use of a combination of tea, turmeric, and ginger in inhibiting the α -glucosidase enzyme. This study aims to determine the optimal combination of extracts of turmeric, black tea, and ginger in inhibiting the α-glucosidase enzyme. The research carried out was the measurement of IC50 values for the inhibition of α-glucosidase of each extract, and the inhibition of the enzyme α-glucosidase in combination. The results of the test of ethanol extract of turmeric, ginger and black tea water extract obtained the inhibition value of α-glucosidase with IC50 values of 9.48±0.05 g/mL, 66.64±0.44 g/mL and 9.52±0.25, respectively. F7 is a combination of turmeric, ginger and black tea which produces the highest α-glucosidase inhibition, which is 67.86±0.93%.
Perancangan Model Bisnis dengan Pendekatan Social Enterprises Sabun Cair Pencuci Tangan dengan Minyak Biji Mimba dan Minyak Atsiri Sereh: Business Model Design using a Social Enterprises Approach Handwashing Liquid Soap with Neem Seed Oil and Lemongrass Essential Oil Delfitriani Delfitriani; Fina Uzwatania; Gandung Wibatsu
JURNAL AGROINDUSTRI HALAL Vol. 8 No. 2 (2022): Jurnal Agroindustri Halal 8(2)
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v8i2.4590

Abstract

Persaingan dalam pemasaran produk sabun mengharuskan para pemilik usaha memiliki keunggulan atau diferensiasi produk agar tetap diminati konsumen. Tujuan dari penelitian ini yaitu merancang model bisnis untuk sabun cair pencuci tangan dari minyak biji mimba dan minyak atsiri sereh menggunakan kanvas model bisnis. Elemen penyusun kanvas model bisnis terdiri atas 9 elemen diataranya customer segments, value propositions, channels, customer relationships, revenue stream, key resources, key activities, key partnerships, dan cost stuctures. Segmentasi pelangan dalam model bisnis ini yaitu masyarakat kalangan menengah ke atas serta masyarakat pengguna produk natural. Hal ini sesuai dengan proporsi nilai yang ditawarkan yaitu produk dengan tren back to nature. Produk ini aman digunakan karna bahan natural sebagai komposisi produk. Peran segmentasi yang mendukung sangat diperlukan dalam perancangan model bisnis agar produk dapat bersaing dan sesuai dengan keinginan konsumen terhadap produk sabun cair. Kanvas model bisnis dengan pendekatan social emterprises diharapkan memberikan nilai keberlanjutkan dalam usaha sabun cair berbahan baku minyak biji mimba dan minyak atsiri sereh. Perancangan model bisnis social enterprises diperoleh berdasarkan hasil analisis kondisi saat ini dan analisis modifikasi elemen kunci kanvas model bisnis.
Pemurnian Minyak Jelantah dengan Metode Adsorbsi Menggunakan Ampas Tebu: The Purification of Used Cooking Oil by Adsorption Method Using Bagasse Muh Agus Ferdian; Randhiki Gusti Perdana; Poegoeh Prasetyo Rahardjo
JURNAL AGROINDUSTRI HALAL Vol. 8 No. 2 (2022): Jurnal Agroindustri Halal 8(2)
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v8i2.4713

Abstract

Minyak goreng berfungsi sebagai media penghantar panas yang paling baik dalam pengolahan makanan. Penggunaan secara terus menerus dapat menyebabkan penuruan kualitas yang biasa disebut sebagai minyak jelantah. Konsumsi minyak goreng yang sudah dipakai berkali-kali dapat mengakibatkan keracunan dalam tubuh dan berbagai macam penyakit, seperti diare, pengendapan lemak dalam pembuluh darah, dan kanker. Tujuan penelitian ini adalah untuk mengetahui pengaruh suhu dan kecepatan putaran terhadap proses pemurnian minyak jelantah menggunakan ampas tebu. Tahapan penelitian ini meliputi pengolahan ampas tebu, proses pemurnian minyak dengan adsorbsi menggunakan variasi suhu 50, 60, dan 70 OC; dan kecepatan putaran pengadukan (50, 100, dan 150 rpm). Analisis mutu sampel meliputi pH, kadar air, asam lemak bebas dan bilangan asam. Variasi perlakuan terbaik yang digunakan untuk adsorbsi minyak jelantah menggunakan ampas tebu terutama dalam penurunan nilai asam lemak bebas paling optimal adalah pada variasi perlakuan suhu 70 OC dan kecepatan putaran pengadukan 150 rpm dengan nilai parameter masing-masing pH sebesar 6.61, kadar air sebesar 0.2469%, asam lemak bebas sebesar 0.30095, dan bilangan asam sebesar 2.24 %. Analisis statistik menunjukkan terdapat pengaruh nyata terhadap parameter kadar air, asam lemak bebas, dan bilangan asam, sedangkan hal sebaliknya pada parameter pH pada tingkat kepercayaan 95%.
Gambaran kesiapan UMKM menuju industri halal Jawa Timur: An Overview of Small and Medium Enterprise (SME) Readiness towards The East Java Halal Industry Nour Athiroh Abdoes Sjakoer; Eko Noerhayati; Siti Asmaniyah Mardiayani; M. Mas’ud Said
JURNAL AGROINDUSTRI HALAL Vol. 8 No. 2 (2022): Jurnal Agroindustri Halal 8(2)
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v8i2.5094

Abstract

East Java has tremendous potential as a center for an integrated Halal industry based on superior products/products/services. East Java also has halal-certified MSMEs, dominated by the food and beverage sector (mamin). So the purpose of this study is to examine the profile of food MSMEs and describe the level of readiness of food MSMEs related to the halal industry in East Java. Methods This research uses a blended method, namely quantitative descriptive and qualitative methods. The exploration method is through the Rapid Rural Appraisal (RRA). Response selection using a purposive sampling technique. The results of the descriptive analysis of the profile of MSMEs who became respondents in this study were that most MSMEs already had NIB and PIRT. Most MSMEs that have NIB also have PIRT (48.72%). Ownership of NIB and PIRT is a commitment of MSMEs to comply with the government's business administration regulations. This shows the manager's administrative order, which is the key in developing the halal industry and culture. In conclusion, SMEs with PIRT also have a halal policy, have attended halal training, and are orderly in selecting and taking an inventory of a well-organized list of materials, products, and equipment, inventory management, procedures, and traceability. However, in terms of product handling, internal audit, and administrative review, many people still use PIRT, even though they already use it. Therefore, the focus of support is on these issues.
Sifat Sensory dan Kimia pada Hard Candy dengan Penambahan Ekstrak Jagung Manis (Zea mays saccharata), Sukrosa Serta Madu : Sensory and Chemical Properties of Hard Candy with the Addition of Sweet Corn Extract (Zea mays saccharata), Sucrose, and Honey Lia Amalia; Nabila Oktri Sumantri; Muhammad Rifqi Suryana
JURNAL AGROINDUSTRI HALAL Vol. 8 No. 2 (2022): Jurnal Agroindustri Halal 8(2)
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v8i2.5377

Abstract

Hard candy is a confection manufactured by melting a flavoring combination of glucose, fructose, and fruit juice. This research should focus on establishing the sensory properties of picked hard candy, including the fat and protein content, based on sensory quality. A fully randomized design (CRD) was utilized in this trial, with two factors: factor A was the concentration of sweet corn extract (100 g, 95 g, 90 g), while factor B was the concentration of sucrose and honey (60 g:10 g, 55 g: 15 g, 50 g: 20 g). The data were analyzed using ANOVA and Duncan's Advanced Test with a 95% confidence interval. The results showed that adding various concentrations of sweet corn extract, sucrose, and honey significantly affected the panelists' assessment of the sensory quality of color (brown-yellow to golden yellow) and texture (hard to very hard) in hard candy. The sensory quality of aroma (no smell of sweet corn to smell of sweet corn) and taste (sweet to very sweet) did not significantly affect the hard candy produced. Hard candy with the addition of sweet corn extract, sucrose, and honey selected is hard candy with A1B2 treatment (corn extract 100 grams, sucrose 55 grams, and honey 15 grams). The chemical testing showed that the selected hard candy product contained 1.11% fat and 2.06% protein content.
Identifikasi Formalin, Methanyl Yellow, dan Cemaran Mikroba pada Mie Glosor di Pasar Tradisional Kota Bogor: Identification of Formaldehyde, Methanyl Yellow, and Microbial Contamination on Mi Glosor in Bogor City Traditional Market Anik Zumaeroh; Lia Amalia; Muhammad Fakih Kurniawan
JURNAL AGROINDUSTRI HALAL Vol. 8 No. 2 (2022): Jurnal Agroindustri Halal 8(2)
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v8i2.5500

Abstract

Mi glosor merupakan mi basah yang banyak diminati dan dikenal sebagai mi khas Bogor. Mi glosor diproduksi oleh industri kecil rumah tangga, mi glosor banyak dijual di pasar tradisional dalam bentuk basah, dikemas sederhana, dan dijual secara terbuka. Penelitian ini bertujuan untuk mengidentifikasi adanya formalin, methanyl yellow, dan cemaran mikroba pada mi glosor di pasar tradisional Kota Bogor. Pengujian formalin dan methanyl yellow menggunakan Rapid Test Kit, dan uji cemaran mikroba dengan metode Total Plate Count (TPC). Sampel penelitian diambil menggunakan metode total sampling yang berjumlah 21 sampel mi glosor dari 7 pasar tradisional di Kota Bogor. Data formalin dan methanyl yellow yang diperoleh dianalisis secara kualitatif serta data cemaran mikroba dianalisis secara kuantitatif dan dibandingkan dengan SNI. Hasil pengujian menunjukkan bahwa seluruh sampel mi glosor tidak mengandung formalin dan menthanyl yellow. Pada cemaran mikroba (TPC) menunjukkan mi glosor mengandung mikroba dibawah batas maksimal 1x106 koloni/g dan memenuhi syarat mutu mi basah SNI 2987:2015.Kata kunci: mi glosor, Pasar Tradisional Kota Bogor, formalin, methanyl yellow, TPC

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