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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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Quality Evaluation of Dried Red Chili (Capsicum annuum L) with Convection and Radiation Drying Methods Rachmat, Ridwan; Harris, Helmi; Ma'ruf, Amar; Ginantaka, Aditia
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.v9i2.8493

Abstract

Red chili is one of the most important horticultural products. Red chili is a perishable commodity that easily damages, caused by bacteria or fungal. Changes in the enzyme activity in chili that cause shrinkage or wrinkles during storage, transport, and fresh chili packing can reduce the market price. The objective of this study was to determine the changes that occur in the drying process. The material used in this study was red chili (Capsicum annuum). The equipment used Far Infrared Ray (FIR) dryer, electrical oven, and equipment for analysis. This study employed a randomized block design consisting of 5 drying treatments with 3 replications for each treatment. This study showed that the use of FIR dryer at 50°C for drying red chilies gave the best drying time (11 hours), compares with sun drying (38 hours), and oven 50°C (46 hours). The rehydration property of the water content produced is also not much different from an oven dryer at 60°C (39 hours) and sun drying. Drying with FIR caused loss of volatile more than the oven method, however drying time for FIR dryer at 50oC and 60oC were shorter. Air quality levels, ash levels, VRS, and the yield obtained was not significantly different from the oven dryer which took longer drying time. Far Infrared dryer (FIR) and sun drying are radiation drying method, and electric oven as a convection method can provide the best results.
Optimasi Minuman Serbuk Instan Antiobesitas menggunakan Metode Response Surface Methodology (RSM) Berbasis Rosela (Hibiscus sabdariffa l) Utami, Intan; Mardiah; Amalia, Lia; Aminah, Siti
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.v9i2.9948

Abstract

Instant rosella anti-obesity drink is a beverage product in powder form, easily soluble in water, has a short rehydration time, practical in serving. This study aims to obtain an instant rosella anti-obesity drink formulation consisting of roselle extract, mangosteen peel extract, lemon extract and EGCG. This research was optimized using the Response Surface Methodology (RSM) method with a central composite design. Analysis of the formulation includes analysis of anthocyanin levels, levels of vitamin C in each formulation treatment. Based on the results of optimization of the anthocyanin and vitamin C content of instant anti-obesity drinks using the RSM method, formula 10 was obtained containing 4.75 g roselle, 0.2 g lemon extract, 0.5 g mangosteen peel extract and 0.0625 EGCG. This formula obtained anthocyanin levels of 895.72 mg/L and vitamin C levels of 53.3 mg/L with a powder drink pH of 2.5
Optimasi Proses Isolasi Antosianin Bunga Rosela (Hibiscus sabdariffa L.) untuk Implementasi Pangan Tinggi Antioksidan Resma, Prima Sukmana; Septiawan Tri Sutrisno; Mardiah
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.v9i2.9979

Abstract

Ekstrak kelopak bunga rosela merupakan sumber bahan antosianin yang dapat dimanfaatkan sebagai antioksidan pada industri produk makanan, minuman dan juga kosmetika. Kelopak bunga rosela dapat dengan mudah dilakukan ekstraksi dengan menggunakan air. Namun demikian, untuk tetap bisa menjaga antosianin dalam jumlah yang optimal proses ekstraksi juga harus mempertimbangkan faktor yang mempengaruhinya seperti cahaya, suhu, logam, dan oksigen. Pemilihan metode ekstraksi bunga rosela didasarkan pada tujuan untuk memperoleh kandungan antioksidan yang tinggi. Penggunaan pektinase dan selulase dapat meningkatkan kadar antosianin. Penelitian ini bertujuan untuk mendapatkan konsentrasi optimal penggunaan asam sitrat dan natrium metabisulfit pada proses ekstraksi kelopak bunga rosela dengan menggunakan enzim pektinase : selulase : papain (2:2:1) sebanyak 1000 ppm pada suhu 50°C selama 10 menit dengan menggunakan Response Surface Methodology (RSM) yang meliputi respon terhadap kadar antosianin, derajat keasaman (pH) dan total padatan terlarut. Hasil optimasi didapatkan bahwa penggunaan 1% asam sitrat dan 30% natrium metabisulfite dapat menghasilkan kadar antosianin hingga 1541,650 mg/ liter.
Kajian Pengolahan Nilam (Patchouli) Menggunakan Metode Penyulingan Uap di Kecamatan Poleang Utara Kabupaten Bombana dhian herdhiansyah; Subhan; La Rianda; Asriani
JURNAL AGROINDUSTRI HALAL Vol. 9 No. 3 (2023): Jurnal Agroindustri Halal 9(3)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v9i3.6404

Abstract

This study examines the processing of patchouli oil using the steam distillation method in North Poleang District, Bombana Regency. Data collection methods: (a) observation; (b) interviews); (c) questionnaires; and (d) documentation. The method in this study is to describe the processing of patchouli oil using the steam distillation method. The results showed the processing of patchouli oil using the steam distillation method in North Poleang District, Bombana Regency. Distilleries are used with water and steam distillation systems. Distil water and steam through a kettle filled with water to the limit of the filter and patchouli leaves on the filter. Then the water is heated and produces steam passing through the material and flowing through a stainless pipe. (a) Patchouli oil is obtained from the leaves, stalks, stems and patchouli plants. Harvesting can be done 6 - 8 months after planting in plants that grow well. Nilan harvest is usually done by pruning as high as 10 - 20 cm from the ground. Production of the first leaves and twigs is still low (about 50 - 75% of normal production). Done every 4 - 6 months depending on the rainfall and soil fertility; (b) drying is usually carried out by drying, the crop (pattern leaves and stalks) are dried in the sun for 5 hours followed by wind-drying for 2 - 3 days until the moisture content reaches 12 - 15%; and (c) direct steam distillation, in which the material is in a still boiler and water vapour is drained from the boiler at the bottom of the distillate. The duration of direct steam distillation ranges from 4-6 hours.
Effect of Brewing Time on the Psychochemical and Antioxidant Activity of Green Tea Bag Ukhti Ayuningtyas; Zahrah Rufaida; Widya Prasetyawati Septiani; Shabri; Sugeng Harianto; Hilman Maulana; M. Iqbal Prawira-Atmaja
JURNAL AGROINDUSTRI HALAL Vol. 9 No. 3 (2023): Jurnal Agroindustri Halal 9(3)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v9i3.6511

Abstract

Teabags are commonly used because of their practical use and benefits as antioxidants. However, there are still few studies that report the effect of brewing time of tea bags on their bioactive compounds. This study aims to determine green tea bags' psychochemical properties and antioxidant activity with different brewing times (1, 3, 5, 7, 9, 12, and 15 minutes). The results showed that the length of steeping time influenced the increase in total polyphenols, flavonoids, and antioxidant activity in green tea bags. The highest rehydration ratio value for product A was in the 3rd minute, which was 3.74 g/g, while in product B, it was 3.36 g/g at the 15th minute. In contrast, the highest swelling rate value occurred in the 15th minute with 372.79% and 236.31% in products A and B, respectively. Products A and B had the highest total flavonoids at 12 minutes of brewing time with 132.41 mg Q.E/g and 144.63 mg Q.E/g, respectively. Product A had the highest free radical inhibition activity at the 7th minute, while product B at the 9th-minute steeping was 56.54% and 73.73%, respectively. Pearson Correlation shows a positive correlation between total polyphenols, flavonoids, and antioxidant activity in green tea bags. The results of this study are expected to be a reference and education of reasonable green tea brewing procedures for consumption by the public.
Performance Analysis of Sugar Production in Ngadirejo Sugar Factory Afifa Husna; Desiana Nuriza Putri; Hanif Alamudin Manshur
JURNAL AGROINDUSTRI HALAL Vol. 9 No. 3 (2023): Jurnal Agroindustri Halal 9(3)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v9i3.6513

Abstract

The Ngadirejo Sugar Factory (PG) in Kras District, Kediri Regency is one of the business units whose productivity ranks second highest among the 9 PG subsidiaries of PT. Perkebunan Nusantara (PTPN) X, which reached 6,250 tons of sugar cane per day. With this high productivity, the quality of sap must always be maintained. This study aims to determine the performance of PG Ngadirejo sugar production from the aspect of raw sap, namely from the solution color value (ICUMSA), %brix, %pol, reducing sugar value, and pH to produce high-quality white crystalline sugar as well. Sap quality data from the quality assurance (QA) section of PG Ngadirejo for five days were taken and analyzed descriptively on the performance of the factory based on these parameters. %brix performance value; %pol; reducing sugar; pH; yield; ICUMSA; BJB; and the moisture content is 64 °Brix, respectively; 46 %; 6.2%; 5; 6-7%; 168.86-179.86 IU; 1.010 mm; and 0.02%. Based on the results obtained, the value of %brix, %pol, reducing sugar, ICUMSA, BJB, and water content have met the standards set by SNI. However, what needs to be improved is the yield value of white crystal sugar produced for 5 days which is still below the average value.
Deteksi Marker Genetik dari Sekuen Protein Hewan untuk Autentikasi Halal Melalui Pendekatan Bioinformatika Maghfirotul Amaniyah; Ruth Ema Febrita; Junaedi Adi Prasetyo
JURNAL AGROINDUSTRI HALAL Vol. 9 No. 3 (2023): Jurnal Agroindustri Halal 9(3)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v9i3.6765

Abstract

Keamanan pangan berupa aspek halal menjadi kebutuhan primer bagi masyarakat Indonesia. Studi bioinformatika menawarkan pendekatan untuk analisis materi genetik organisme dari database yang telah tersedia secara luas. Penelitian ini bertujuan untuk menemukan marker dari sekuens protein beberapa sampel kelompok mamamlia secara in silico dengan pendekatan bioinformatika. Pemilihan sampel urutan protein didasarkan pada protein yang telah banyak dilaporkan secara luas yaitu protein IGF2 (insulin like growth factor 2) dan CytB (cytochrome B). Analisis kekerabatan antar sampel menggunakan konstruksi pohon filogenetik berdasarkan sekuens protein sampel spesies mamalia halal yang dibandingkan dengan sampel mamalia non-halal seperti babi dan anjing. Tahap terakhir adalah analisis struktur dan sifat fisikokimia protein target untuk menentukan marker 'halal'. Analisis pohon filogenetik menunjukkan bahwa spesies babi menempati kelompok yang berbeda dengan mamalia yang umum dikonsumsi di Indonesia dan paling dekat hubungannya dengan spesies anjing. Prediksi sifat protein sampel memberikan informasi kesamaan titik isoelektrik dan karakteristik kelarutan antara sekuens protein spesies babi dan anjing. Dua blok penanda pada sekuen babi dan anjing dari protein IGF2 didapatkan dengan metode multiple sequence alignment berupa urutan YDTWKQSAQRLRRGLPALLRARRGR dan HGGASPEASG. Temuan tersebut dapat menjadi penanda baik secara struktur (urutan) maupun posisinya sebagai acuan dalam pengujian produk halal berbasis DNA, khususnya dengan metode PCR.
Diversifikasi Olahan Sidat menjadi Produk Unagi Pastry Khoeruddin Wittriansyah; Ari Kristiningsih
JURNAL AGROINDUSTRI HALAL Vol. 9 No. 3 (2023): Jurnal Agroindustri Halal 9(3)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v9i3.7190

Abstract

Eel has a high nutritional content. The process of processing fillets and making kabayaki leaves waste eel fish bones. There are not many variations of processed eel and there is potential for using eel bones, so diversification efforts need to be made. This study aims to make processed pastry using bone flour and eel meat. Pastry dough made from wheat flour is added with eel flour, and eel meat with 3 variables; P1, P2, and P3. P1 was (5% bone flour and 25% eel meat), P2 was (7.5% bone flour and 30% eel meat) and P3 was (10% bone flour and 35% eel meat). Bone flour and eel meat were analyzed proximately to determine their nutritional content. Hedonic organoleptic analysis including taste, aroma, texture, and appearance was carried out on unagi pastry P1, P2, and P3. The results showed that the eel bones contained a high protein, (31.82%) and a low water content (3.37%). Eel meat contains 41.72% protein and 15.98% crude fat. Organoleptic results showed the panelists preferred Unagi Pastry P1 both in terms of taste (3.48), aroma (3.46), texture (3.42), and appearance (3.92).
Total Phenolic Content and Antioxidant Activity of Pasteurized Milk With the Addition of Centella asiatica Leaf Extract Distya Riski Hapsari; Intan Kusumaningrum; Arti Hastuti; Caesandra Indah Arlina; Lia Amelia
JURNAL AGROINDUSTRI HALAL Vol. 9 No. 3 (2023): Jurnal Agroindustri Halal 9(3)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v9i3.7433

Abstract

Milk has a high nutritional value. Minimal processing that can extend the shelf life of milk is pasteurization, but it can damage the nutritional content of milk. One of the additional efforts to improve milk quality and maintain the nutritional content of milk is to provide additional active compounds that act as antioxidants for milk consumers and the milk product itself. The use of Centella asiatica leaf extract as an ingredient is because there are at least 139 active compounds. This study aimed to study the total phenolic content and antioxidant activity of pasteurized milk with the addition of Centella asiatica leaf extract. The research was carried out in two stages, namely making gotu kola leaf extract and making pasteurized milk by adding gotu kola leaf extract concentrations of 0%, 0.25%, 0.5%, and 0.75%. Product analysis included total phenol analysis using Folin Ciocalteau and antioxidant activity using the DPPH method. Adding Centella asiatica leaf extract can increase total phenolic content and antioxidant activity. The total phenolic content obtained by adding Centella asiatica leaf extract at 0%, 0.25%, 0.50%, and 0.75% were 0.58 mgGAE/g, 1.93 mgGAE/g, respectively 2.33 mgGAE/g, and 3.41 mgGAE/g. At the same time, the results of antioxidant activity were 7.68%, 31.93%, 37.57, and 40.35%, respectively.
Profil Sensori Pada Roti Tawar Dengan Penambahan Tepung Kulit Buah Naga Merah Dengan Menggunakan Metode Rate-All-That-Apply (RATA) Muhammad Rifqi Suryana; Titi Rohmayanti; Fariha Rizki Sania; Utami Dwi Hapsari
JURNAL AGROINDUSTRI HALAL Vol. 9 No. 3 (2023): Jurnal Agroindustri Halal 9(3)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v9i3.8100

Abstract

Kulit buah naga merah berwarna merah keunguan karena adanya pigmen antosianin yang dapat menghasilkan variasi sensori roti tawar. Penelitian ini bertujuan untuk mengetahui profil sensori roti tawar dengan penambahan tepung kulit buah naga menggunakan metode RATA (Rate-All-That-Apply). Analisis data meliputi Friedman Test, PCA, dan Preference Mapping. Analisis PCA menunjukkan bahwa persentase tepung terigu dan tepung kulit buah naga (95%:5%) dan (90%:10%) identik dengan atribut sensoris warna luar jingga-merah, tekstur lembut (tangan), tekstur lembut. (mulut). , tekstur kenyal (tangan), dan roti tawar memiliki aroma yang khas. Perbandingan persentase tepung terigu dan tepung kulit buah naga (85%:15%) dan (80%:20%) identik warna luar merah tua, warna dalam merah tua, tekstur padat (mulut), tekstur padat (tangan ), rasa asam, rasa pahit, aftertaste asam dan aftertaste pahit. Produk roti dengan perbandingan persentase tepung terigu dan tepung kulit buah naga (95%:5%) memiliki rata-rata nilai kesukaan tertinggi yaitu 80-100%, sedangkan konsentrasi tepung yang ditambahkan Semakin besar kulit buah naga maka konsumen akan semakin rendah. nilai preferensi, yaitu 0-20%.

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