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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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Pengaruh Konsentrasi Gula terhadap Sifat Fisikokimia dan Sensori Biskuit Labu Kuning (Cucurbita Moschata) Agus, Theresia Felita; Magdalena, Stella; lestari, Diana
JURNAL AGROINDUSTRI HALAL Vol. 9 No. 2 (2023): Jurnal Agroindustri Halal 9(2)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v9i2.5502

Abstract

Biscuit is a snack based on wheat flour. Excessive use of wheat flour makes an increasing import of wheat from other countries. as a solution is to use yellow pumpkin flour for substitution. Yellow pumpkin (Cucurbita moschata) contains high protein, fiber, and also β-carotene as a source of antioxidants. Yellow pumpkin flours were mixed with wheat flour in 3 ratios. The ratio of pumpkin flour and wheat flour are 2:3, 1:1, and 3:2 and also divided into 2 sugar contents, which are 120 g and 60 g. Water content analysis result was 2,57%, which has met SNI requirements with the maximum at 4%. The most preferred biscuit was 2:3 sample with 60 g sugar. Yellow pumpkin biscuits were acceptable in the organoleptic test. The higher yellow pumpkin flour concentration, the color was darker and the texture was easy to break. Proximate analysis for the best formulation was 57,11% carbohydrate, 6,93% protein, 28,68% for fat, water content 4,78% and ash content 2,50%. The total energy was 514 Calories/100 g value and the energy from fat was 258 Calories/100 g. Biskuit merupakan salah satu makanan ringan berbasis tepung terigu. Tingginya penggunaan tepung terigu meningkatkan impor gandum dari negara lain. Sebagai salah satu solusinya adalah penggunaan tepung labu kuning. Labu kuning (Cucurbita moschata) merupakan tanaman yang tinggi serat dan protein serta beta karoten sebagai antioksidan. Penelitian ini menggunakan 3 ratio tepung labu kuning : tepung terigu sebesar 2:3, 1:1, 3:2 dan dengan dua konsentrasi gula yaitu 120 g dan 60 g. Analisis kadar air menghasilkan nilai dengan rata-rata 2,57% dimana telah memenuhi SNI yaitu maksimum 4%. Hasil organoleptik menyatakan biskuit dengan perbandingan 2:3 dan gula 60 g paling disukai. Tepung labu kuning dalam formulasi biskuit dapat diterima secara organoleptik oleh masyarakat. Hasil analisis warna dan daya patah menunjukkan penggunaan tepung labu kuning tinggi menyebabkan warna gelap dan mudah patah. Analisis proksimat pada formulasi terbaik menunjukkan 57,11% karbohidrat, 6,93 % protein, dan 28,68% lemak. Kandungan kadar air 4,78%, dan kadar abu 2,50%. Energi total adalah 514 Kalori /100g dan energi dari lemak menunjukkan hasil 258 Kalori/100g.
Penggunaan Sari Kacang Tanah dan Pure Buah Kelubi dalam Pembuatan Es Krim Habsari, Narulita Adistia; Fitriani, Shanti; Rossi, Evy
JURNAL AGROINDUSTRI HALAL Vol. 9 No. 2 (2023): Jurnal Agroindustri Halal 9(2)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v9i2.6043

Abstract

Ice cream is a frozen food product containing a minimum of 5% fat and 2.5% milk protein, which is obtained by heat-treating and subsequently freezing an emulsion of fat, milk solids and sugar, with or without other substances. This study aimed to obtain the best ratio of peanut juice and kelubi puree in making ice cream that meet the quality of SNI 01‒3713‒1995. The study was conducted using a completely randomized design (CRD) with four treatments and four replications. 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 peanut juice and kelubi puree significantly affected fat, protein, total solids, overrun, viscosity, melting time, and descriptive and hedonic sensory tests. The ratio of peanut juice and kelubi puree (92.5:7.5) was chosen as the best treatment, which had 5.62% fat, 5.83% protein, 144.03 ppm antioxidant activity, 35.44% total solids, 2950.85 cP viscosity, 43.16% overrun, and 13.26 minutes melting time with a description of ivory white color, peanut’s flavor, soft, and a little peanut taste. Panelists liked the hedonic assessment of color, aroma, softness, taste, and overall assessment. Keywords: ice cream, kelubi puree, peanut juice
Preferensi Masyarakat Terhadap Agroindustri Kerupuk Sagu Melalui Pendekatan Uji Organoleptik Asriani; Hamundu, Ahmad; Herdhiansyah, Dhian
JURNAL AGROINDUSTRI HALAL Vol. 9 No. 2 (2023): Jurnal Agroindustri Halal 9(2)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v9i2.6065

Abstract

Sago crackers are a local food agroindustry product that is being developed into food made from sago to support food diversification programs. This study aims to describe sago crackers' processing and test consumer preferences for sago crackers to develop the sago agroindustry. Respondents used by student consumers and the general public were 20 consumers using the five senses in the form of taste, aroma, texture, color, and packaging. The consumer's preference level test was conducted through an organoleptic approach test. The analytical technique used is descriptive quantitative using a Likert scale. The test results showed that the assessment of sago cracker products with the highest taste attribute was 45% (like), the highest texture rating was 56% (like), the highest aroma rating was 46% (like), and the highest color rating was 45% (neutral). Meanwhile, the highest packaging attribute assessment was 60% (do not like). Thus, consumer preferences for the attributes of crackers are, on average good, except for the packaging attributes, which are not good, so the packaging attributes need to be improved.
Antioxidant Activity and Total Flavonoid Propolis Stingless Bee Hasan, Akhmad Endang Zainal; Safira, Ukhradiya Maharaniq; Purnamasari, Anita; Wardatun, Sri
JURNAL AGROINDUSTRI HALAL Vol. 9 No. 2 (2023): Jurnal Agroindustri Halal 9(2)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v9i2.6818

Abstract

Propolis from Indonesia contains secondary metabolites which include flavonoids and other organic compounds. The ethanol extract of 70% propolis Trigona spp from Pandeglang can be used as an antibacterial compound. The purpose of this study was to examine the toxicity of the propolis and nanopropolis with an LC50 value, test the antioxidant activity with an IC50 value, and determine the total flavonoid content. LC50 was determined by the BSLT method on Artemia salina Leach larvae. The antioxidant activity was tested using the DPPH method (1,1 diphenyl-2-picrylhydrazil), and the determination of flavonoid content was carried out with aluminum chloride. The results showed that the LC50 value of propolis was 16.010 ppm, and for 20% nanopropolis was 18.689 ppm. Antioxidant activity obtained IC50 value for propolis is 95.54593 ppm, for 20% nanopropolis is 527.7939 ppm. The total flavonoid content of the propolis was 2.1123%, and the total flavonoid content for the nanopropolis equivalent extract was 1.5293%.
Karakteristik Fisik dan Sensori Velva Kombinasi Puree Sirsak (Annona muricata L.) dengan Kulit Buah Naga Merah (Hylocereus polyrhizus) Sipahelut, Sophia Grace
JURNAL AGROINDUSTRI HALAL Vol. 9 No. 2 (2023): Jurnal Agroindustri Halal 9(2)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v9i2.7400

Abstract

Velva is a frozen dessert containing low-fat, high natural fiber, and vitamin C from fruit raw materials. This study aims to determine the best formulation for making Velva using soursop puree and red dragon fruit peel puree. A completely randomized design was used as a research design with one factor, namely the ratio of soursop puree and red dragon fruit peel, which included four treatment levels, namely 90: 10; 80: 20; 70: 30; and 60: 40, with three repetitions. Physical test observations included overrun, melting power, pH, and sensory tests, including hedonic and hedonic quality tests for color, aroma, taste, texture, and overall. The de Garmo Effectiveness Index test is used to determine the best formulation. The results showed that the comparison of soursop puree and red dragon fruit peel puree had a significant effect on the physical and sensory characteristics of the velva, except for the hedonic quality of the aroma. Based on the de Garmo effectiveness index test, the best formulation was obtained from the soursop puree and red dragon fruit peel puree formulations 60%: 40% (effectiveness value 0.813) with an overrun value of 12.48%, melting power of 11.00 minutes/5 g, pH 5.45, pink in color, slightly soursop taste, slightly soursop scent, and soft texture, while the hedonic test results showed a value of like to like the color, aroma, taste, texture and overall.
Pengembangan Konsep Desain Kemasan Produk Lealoe dengan Pendekatan Kansei Engineering Delfitriani, Delfitriani; Uzwatania, Fina; Maulana, Iqhfar; Ariyanto, Dodik
JURNAL AGROINDUSTRI HALAL Vol. 9 No. 2 (2023): Jurnal Agroindustri Halal 9(2)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v9i2.7465

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 karena 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.
Pengembangan Produk Lembaran Buah (Fruit Leather) Jambu Air Dengan Fortifikasi Spirulina sp. Mardiyana, Mardiyana; Handayani, Murni; Fadillah; Kurniawati, Any
JURNAL AGROINDUSTRI HALAL Vol. 9 No. 2 (2023): Jurnal Agroindustri Halal 9(2)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v9i2.8223

Abstract

Fruit leather is one of the fruit processing by drying fruit pulp (puree) in the form of thin sheets so that it is shaped like fruit leather. Fruit leather product development is done by adding small components to the product in order to have a higher nutritional value. This addition is known as fortification. One of the fortification agents that has complete nutritional content is Spirulina. The purpose of this study was to determine the best formulation of water guava fruit leather product development fortified with Spirulina by looking at consumer acceptance through sensory tests and looking at the nutritional content of the fruit leather product. The treatments in this study consisted of three, namely Spirulina fortification as much as 0.1%, 0.5%, and 1%. Based on statistical tests at the 5% significance level, it showed that Spirulina fortification in all treatments did not make a difference in the sensory assessment of texture, aroma, and taste attributes but made a difference in color attributes. The best formulation of Spirulina fortified water guava fruit leather product development that is accepted by consumers based on the results of the effectiveness test of consumer sensory assessment is a fruit leather product with a formula of 200 grams of water guava fruit pulp, 40 grams of sugar, 2 grams of CMC hydrocolloid, 15 mL of lemon water, and 1 gram of Spirulina powder. Spirulina fortification also increased the protein and fat content of guava fruit leather products.
Protein Digestibility and Protein Efficiency Ratio of Herbal Rice by Rats Given High Fat Diet Fitri, Ahmad; Nurdin, Samsu Udayana; Sukohar, Asep; Subeki; Rizal, Samsul
JURNAL AGROINDUSTRI HALAL Vol. 9 No. 2 (2023): Jurnal Agroindustri Halal 9(2)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v9i2.8239

Abstract

Herbal rice made from white rice by adding a mixture of turmeric, cinnamon and guava leaves during cooking, reducing cholesterol levels in hypercholesterolemia. This study was aims to evaluate the protein digestibility and protein efficiency ratio of herbal rice by rats given high fat diet. This study used 28 male Spangue dawley rats aged 12 weeks divided into four treatment groups (7 rats per group). The control group (P0) was given standard diet AIN-76 without high fat diet induction, the treatment group (P1) was containing plain rice flour with high fat diet induction, the treatment group (P2) was containing cooked rice flour 1 bag of mixed herbs with high fat diet induction, and the treatment group (P3) was containing cooked rice flour 2 bags of herbal mixture with high fat diet induction. The results showed that the body weight of each rat treatment group increased during the 28 days of the experiment. The type of ration given had a significant effect (p<0.05) on the value of protein digestibility, but had no significant effect (p<0.05) on the value of the protein efficiency ratio (PER). Result evaluation of body weight, protein digestibility and PER of herbal rice obtained, it can be concluded that herbal rice has better protein quality than plain white rice.
Karakteristik Kimia Makanan Tradisional Kecimpring Dengan Fortifikasi Ikan Lele dan Pegagan (Centella asiatica) Handayasari, Faridah; Kusumaningrum, Intan; Juanda, Dede; Nurrohmah, Shadiah
JURNAL AGROINDUSTRI HALAL Vol. 9 No. 2 (2023): Jurnal Agroindustri Halal 9(2)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v9i2.8243

Abstract

Dalam penelitian ini dilakukan karakterisasi kimia terhadap makanan tradisional Kecimpring yang difortifikasi menggunakan ikan lele dan pegagan (Centella asiatica). Kecimpring terfortifikasi yang ditentukan karakteristik kimia adalah kecimpring dengan konsentrasi protein 10% dan pegagan 5% berdasarkan skor uji organoleptik tertinggi dari hasil penelitian sebelumnya. Tujuan dari penelitian ini adalah untuk membandingkan kandungan gizi, serat kasar, dan energi kecimpring yang difortifikasi dengan kecimpring yang tidak difortifikasi dan mengeksplorasi potensi penggunaannya sebagai sumber protein dengan tambahan manfaat kesehatan. Analisis laboratorium dilakukan untuk mengetahui persentase kadar air, abu, protein, lemak, serat kasar, dan energi pada kecimpring yang difortifikasi dan tidak difortifikasi sedangkan analisis kandungan karbohidrat dilakukan menggunakan perhitungan carbohydrate by difference. Hasil penelitian menunjukkan bahwa fortifikasi kecimpring dengan ikan lele dan pegagan secara nyata meningkatkan kandungan protein kecimpring terfortifikasi dari 1,75% menjadu 5,27% meskipun tidak ada perbedaan signifikan dalam penambahan kadar lemak, karbohidrat, serat kasar, dan kandungan energinya. Hal ini menunjukkan bahwa penambahan daging ikan lele pada kecimpring dapat digunakan sebagai penambah protein pada makanan tradisional.
Kajian Pemberian Beras Analog yang Disubstitusi Glukomanan Porang (A. oncophyllus) Terhadap Profil Darah Mencit yang Diinduksi Aloksan Nurmaisari, Melda; Subeki; Hidayati, Sri; AS, Suharyono; Astuti, Sussi
JURNAL AGROINDUSTRI HALAL Vol. 9 No. 2 (2023): Jurnal Agroindustri Halal 9(2)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v9i2.8316

Abstract

Porang rice is made from porang tubers (Amorphopallus oncophyllus) and waxy cassava and has a high glucomannan content and has a low glycemic index (<55). Porang rice has a slightly brownish white color and has a shape like grains of rice and contains fiber which can help the digestive process in the body. Provision of porang rice against diabetic can improve blood profile. This study aims to determine the effect of giving rice from porang tubers pn the blood profile of diabetic mice. The experiment was arranged in a completely randomized design (CRD) with the treatment of observing blood profiles. The study consisted of 4 treatments with 6 replications. The data obtained was tested for uniformity using the Bartlett test and the additional data was tested with the Tuckey test. Furthermore, the data were anlyzed using variance to obtain an estimator of the varience and determine the effect of the treatment, then the data were analyzed using the BNT test at the 5% level. The results showed that the effect of giving porang rice on the blood profile of alloxan-induced mice gave values for the number of erythrocytes (7,48 million/mm3), leukocytes (5,55 thousand/mm3), hemoglobin (15,14 g/dL), hematocrit (32,28%).

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