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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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Kajian Penggunaan Beras Analog yang Disubstitusi Glukomanan Porang (Amorphophallus Oncophyllus) Sebagai Antidiabetes Mencit yang Diinduksi Aloksan Safitri, Bella Intan Ayu; Subeki; Hidayati, Sri; Nurdin, Samsu Udayana; Rizal, Samsul
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.v9i3.9514

Abstract

Beras analog yang disubtitusi glukomanan porang (Amorphophallus Oncophylus) mengandung serat yang tinggi dan memiliki indeks glikemk yang rendah (43) sehingga baik dikonsumsi oleh penderita diabetes. Penelitian ini bertujuan untuk mengetahui pengaruh pemberian beras analog yang disubtitusi glukomanan porang terhadap kadar gula darah, berat badan, dan konsumsi ransum pada mencit yang diinduksi aloksan. Percobaan disusun dalam rancangan acak lengkap (RAL) terdiri dari 4 kali perlakuan dengan 6 ulangan. Data yang diperoleh diuji keseragamannya dengan menggunakan uji Bartlett dan kemenambahan data diuji dengan uji Tuckey. Selanjutnya data dianalisis dengan sidik ragam untuk mendapatkan penduga ragam galat dan mengetahui pengaruh perlakuan, kemudian data dianalisis dengan menggunakan uji BNT pada taraf 5%. Hasil penelitian menunjukan bahwa pemberian beras analog yang disubtitusi glukomanan porang pada mencit yang diinduksi aloksan memberikan kadar gula darah sebesar 93,83 mg/dL, menurunkan berat badan 3,53 g, konsumsi ransum 3,45 g/hari, dan efisiensi ransum -14,80%.
Eksplorasi Pengaruh Kesediaan Membayar Layanan Logistik Halal terhadap Perpanjangan Sertifikat Logistik Halal: UMKM Sektor Pertanian Muhammad Dzulfaqori Jatnika; Listia Andani; Faqihuddin; Cici Aulia Permata Bunda
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.v9i3.9672

Abstract

The first period of halal certification obligations according to Undang-Undang Nomor 33 Tahun 2014 and its derivatives will end on October 17, 2024, including food and beverage products. Therefore, the halal certification process for products of micro, small, and medium enterprises needs to be carried out promptly. The aim of this research is to examine the factors influencing the willingness of agricultural commodity-based UMKM players to pay for halal logistics services. This study employs a quantitative approach with purposive sampling for data collection and SEM-PLS for data analysis. The research includes 350 respondents who are UMKM players based on agricultural commodities. The findings of this study reveal that, in addition to the variable knowledge on halal, other variables such as concern on halal, awareness on halal, perception of halal logistics, and service capability have a positive and significant influence on the willingness to use halal logistics services. Furthermore, the willingness to use halal logistics services can encourage halal logistics service providers to renew their halal logistics certificates. The research findings will be beneficial for policymakers and managers of halal logistics companies as it helps them understand the factors that drive the adoption of halal logistics services.
Analisis Risiko Halal Supply Chain Produk Otak-otak Bandeng Bu Afifah Menggunakan Metode House Of Risk Akhmad wasiur Rizqi; Nur Hidayatul Ummah; Sukma Dwi Yuliana
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.v9i3.9726

Abstract

Produk otak-otak bandeng bu afifah adalah Usaha kecil dan menengah yang bergerak pada makanan olahan ikan bandeng di kota Gresik Jawa Timur. Berkembangnya industri pangan serta kota Gresik menjadi salah satu destinasi wisata halal Jawa Timur menjadikan UKM Produk otak-otak bandeng bu afifah dituntut dapat mempertahankan kualitas produk dan menyediakan produk yang terjamin halal. Proses bisnis menciptakan produk halal tentunya memiliki peluang risiko disetiap tahapannya. Manajemen risiko berfungi untuk mengidentifikasi risiko yang berpeluang terjadi. Supply chain operation reference (SCOR) merupakan pemetaan aktivitas identifikasi risk event dan risk agent. Risk event dan risk agent yang diketahui diukur dampak kejadian, frekuensi kejadian korelasinya dilakukan dengan House of Risk. HOR 1 berfungsi sebagai penentu prioritas penangganan agen risiko dan HOR 2 berfungsi mengetahui prioritas mitigasi yang dilakukan. Didapatkan penyebab risiko menggunakan SCOR rantai pasok Ukm otak-otak bandeng bu afifah terdapat 15 kejadian risiko dan 12 Agen risiko. HOR 1 menghasilkan 4 risiko terbesar yakni A1, A5 A2, dan A3. HOR 2 terdapat 8 usulan PA1 Merancang serta mengimplementasikan Standart Operasional Prosedur pengadaan bahan baku & Proses Produksi yang baik, benar & halal dengan nilai total effectivness 29349, Degre of difficulty 3, Effectivness to Difficulty 9783
Karakteristik Kimia dan Sensori Roti Kering Bagelen Substitusi Tepung Kacang Arab (Cicer arietinum) Zazti Kinasih; Noli Novidahlia; Muhammad Fakih Kurniawan
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.v9i3.10015

Abstract

Wheat flour is highly used as a main material of processing bread, one of the developments is bagelen bread. The intent of this study is to innovate bagelen dried-bread product with the proportion of chickpea flour, increasing protein (based on SNI) and fibre content. This research was using a one-factor Complete Randomized Design (RAL) method, 2 repeats, with wheat flour: chickpea flour treatment rates each are 100%:0%, 90%:10%, 80%:20%, 70%:30%. ANOVA variance and Duncan test were carried out with a 95% confidence interval. The results of the data analysis stated that the substitution of chickpea flour had a significant effect on protein and fibre level, sensory and hedonic quality, but it has no noticeable effect on the moisture level. The selected product is bagelen dried-bread with the proportion of 80% wheat flour and 20% chickpea flour with moisture content of 6,09%, protein 9,93%, crude fibre 29,5%, ash 1.49%, fat 29.97%, carbohydrate 52.50%, total calorie value of 519,53 kcal. Based on the results of sensory quality tests, bagelen dried-bread was obtained with more brownish-yellowish color, bagelen smell, chickpea smell, baked smell, not smelled langu, tasted sweet like bagelen, chickpea taste, more crispy texture. By hedonic tests, panelists tend to like the color, odor, taste, crispiness, and overalls of the product.
Karakteristik Sensori, Kimia, dan Aktivitas Antioksidan Kue Egg Roll dengan Penambahan Tepung Temulawak (Curcuma xanthorrhiza Roxb) Refani Fadli Rahman; Aminullah; Distya Riski 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.v9i3.10019

Abstract

Javanese turmeric is one of the Indonesian herbs that is underutilised because of its pungent aroma and bitter taste. This study aims to investigate the effect of the ratio of wheat flour to Javanese turmeric powder on the sensory characteristics, chemical properties and antioxidant activity of egg roll cakes. The research method used was a Completely Randomized Design (CRD) with four levels of treatment, namely the ratio of wheat flour to Javanese turmeric powder of 28:2, 26:4, 24:6 and 22:8. The addition of Javanese turmeric powder can increase the moisture content, curcumin content and antioxidant activity of egg roll cake, but reduce the sensory acceptability of the product. During the production process of the egg roll cake, the curcumin content decreased by 4.79% - 6.50%. The best treatment for egg roll cake based on the de Garmo method is the addition of 2% Javanese turmeric powder that has a moisture content of 3.91%, curcumin content of 0.00311 g/g (0.31%) and antioxidant activity of 5.04%.
Pengaruh Waktu Penyangraian Terhadap Karakteristik Fisikokimia Kopi Bubuk Robusta Menggunakan Mesin Roasting Elektrik Aditya Darajat; Muhammad Rifqi; Raden Siti Nurlaela
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.v9i3.10056

Abstract

The quality of coffee powder can be improved if the main stages of the roasting process can be carried out optimally. Hot air-type roasting machines with a combination of 10 minutes and a temperature of 200 C can produce high-quality coffee powder. Therefore, other research is needed using different types of roasting machines and coffee powder quality criteria based on standards set by the government. The electric roasting machine consists of a Teflon heating mat that is directly integrated with temperature-adjustable heating components and has an automatic stirrer. The study used a one-factor Complete Randomized Design (CRD) with four treatment levels and two repeats. The Roast time of robusta coffee beans at a temperature of 200 C with levels (10, 15, 20, and 25) minutes is factor A. The criteria for testing the quality of coffee powder produced by the electric roasting machine state (smell, color, taste) with normal test results, water content ranges from 1.47-5.29%, ash content ranges from 3.53-3.83%, coffee juice ranges from 24.1-25.6%, and caffeine ranges from 1.66-1.78%. Electric roasting machines at a temperature of 200 C and 10 minutes are the best combination of treatment because the ground coffee produced is quality. I am referring to SNI 01-3542-2004 criteria for criteria tested with the most optimal electrical energy efficiency
Effect of Differences in Protein Levels and Length of Fermentation Time on Physicochemical Characteristics of Caspian Sea Yoghurt Green Tea Nabila Khairunnisa Mansoor; Alvin Fajar Iqbal Faturohman; Nabila Sekar Putri; Lili Nailufhar; M Iqbal Prawira-Atmaja; Shinta Maharani; Safitri
JURNAL AGROINDUSTRI HALAL Vol. 10 No. 2 (2024): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v10i2.6576

Abstract

Caspian sea inoculum has been widely used for yogurt production, but it is rarely used in making green tea powder (GTP) yoghurt using milk with different protein content. This study aims to determine the changes in the characteristics of GTP yoghurt with Caspian sea inoculum using low fat UHT milk (SLF) or full cream UHT milk (SFC) during the fermentation period at 0 and 16 hours. The results showed that use of different types of UHT milk affected physicochemical characteristics. Fermentation for 16 hours caused a decrease in the pH of the sample to pH 4.3-4.4, but it was negatively correlated with an increase in the acidity. In addition, fermentation resulted increase the value of L* (brightness). The SLF sample has a greener color than the SFC sample. The viscosity of GTP yoghurt increased significantly at 16 hours in SFC and SLF samples. After 16 hours fermentation, the TPC became 4.15 mg GAE/g and 4.45 mg GAE/g with IC50 values ​​of 37.51 g/mL and 23.95 g/mL in SLF and SFC samples. The high protein content in UHT milk affected the high acidity, viscosity, and syneresis values ​​resulting a decrease in the TPC of GTP yoghurt.
Karakteristik Organoleptik Dan Fisikokimia Minuman Fungsional Ekstrak Kulit Buah Mangga Golek dengan Penambahan Ekstrak Jahe Merah Dan Madu Hapsari, Distya Riski; Indrastuti, Nindya Atika; Pratiwi, Namira Indah
JURNAL AGROINDUSTRI HALAL Vol. 10 No. 1 (2024): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v10i1.7170

Abstract

Mango golek is one of the superior varieties in Indonesia. Utilization of local varieties of mango peel in a fresh form as raw material for functional drinks is not yet available. This study aims to develop ripe mango peel into a ready-to-drink functional beverage product with the addition of red ginger extract and rambutan honey which aims to improve the functional and sensory properties of mango peel extract as an effort to diversify food. The experimental design used a one factor Completely Randomized Design (CRD) with three treatment levels (mango peel extract: red ginger extract: rambutan honey) namely A0 (100%: 0%: 0%), A1 (85%: 10%:5%), and A2 (75%:15%:10%). The analysis included organoleptic tests (sensory and hedonic quality), physical tests (total dissolved solids and pH), and chemical tests (antioxidant activity and total phenol). The decreased levels of mango golek peel extract as well as increase of red ginger and rambutan honey gave a tendency to increased the value of sensory, hedonic quality, total soluble solids, antioxidant activity and total phenol but gave a tendency to decrease the pH value of functional drinks. Selected product of functional drinks based on mango golek peel extract was A2 had a sensory quality of orange color (6.84), uncharacteristic aroma of mango peel (5.50), uncharacteristic taste of mango peel (5.48), non-bitter aftertaste (6.93), turbid appearance (3.35) and uncharacteristic overall of mango peel (5.83) and had a very high level of hedonic preference with a score of 6.18-6.99. The selected formula had a total dissolved solids value of 10.6°Brix; pH 4.83; antioxidant activity 51.07% and total phenol 0.48 mg GAE/g.
Karakteristik Teh Jelai (Coix Lacryma-Jobi.L) dengan Perlakuan Waktu dan Suhu Roasting yang Berbeda Fiqtinovri, Siti Masithah; Nurlina; Sri Rahayu
JURNAL AGROINDUSTRI HALAL Vol. 10 No. 1 (2024): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v10i1.8115

Abstract

Jelai (Coix Lacryma Jobi.L) seeds are grains that have the potential to be processed into herbal teas which are served either hot or cold. Jelai tea can be processed through a high-temperature roasting process to enhance the aroma and taste. Temperature and length of roasting time are factors that affect grain characteristics. The purpose of this study was to evaluate the effect of temperature and roasting time on water content, color of barley powder and the effect of temperature and roasting time on pH, total dissolved solids, and organoleptic of jelai tea. The study used a factorial completely randomized design (CRD) with two factors: (t) roasting temperature (180oC, 200oC, 220oC) and (f) roasting time (5 minutes, 10 minutes, 15 minutes). The roasting temperature and time reduced the water content of jelai powder from 11.04% to 1.57% (wb), increased the dissolved solids from 0.26 oBrix to 5.16 oBrix, and lowered the pH from 7.04-6.79. The higher the temperature and roasting time, the darker the color of the powder and the barley tea (brown), increase the burning aroma (burn aroma), nutty smelling, burn flavor and the sour taste of jelai tea. The highest results were obtained at 220oC combined roasting time of 10 minutes and 15 minutes. Overall, the level of panelist acceptance of jelai tea was in the rather favorable category for all treatments (2.77 – 3.42).
Karakteristik Arang Kulit Buah Kakao dan Arang Batang Bambu Terhadap Mutu Briket Mutiara, Elisa; Hamzah, Faizah; Kharisma Dewi, Yossie
JURNAL AGROINDUSTRI HALAL Vol. 10 No. 1 (2024): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v10i1.8250

Abstract

The purpose of this research is to determine the optimum properties of biodegradable plastic made from banana weevil starch with the addition of straw cellulose as reinforcement. This research was conducted using Completely Randomized Method (CRD) with four treatments and four replications. In this study were the addition of straw cellulose with a ratio of starch and cellulose 1:0; 1:0,5 ; 1:1 and 1:1,5. Tests were carried out on strong tensile strength, elongation at break, biodegradation, swelling and water vapor transmission rate. The data obtained were analyzed statistically using analysis of variance (ANOVA). The addition of straw cellulose had a significant effect on the manufacture of biodegradable plastics. The result were biodegradable plastic increase tensile strength, decreases elongation at break, increase biodegradation and air resistance, reduces the rate of water vapor transmission. Biodegradable plastic with the best treatment is the ratio of starch starch ratio of 1 : 1.5 cellulose. The best result biodegrabable plastic has for tensile strength value of 9.56 MPa, elongation 6.8%, complete biodegradation on day 6, swelling 41.51% and WVTR 0.0156%.

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