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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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Karakteristik Fisikokimia dan Sensori Selai Lembaran Albedo Semangka (Citrullus lanatus.) dengan Substitusi Daging Buah Cempedak Hutami, Rosy; Guna Wibawa, Sultan; Kusumaningrum, Intan; Amalia, Lia; Riski Hapsari , Distya; Nurhalimah, Siti
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.v10i2.10213

Abstract

Sheet jam is a processed jam food product that is processed with the addition of hydrocolloid so that it has a semi-solid, plastic and non-sticky texture. This study aims to utilize the watermelon rind and chempedak fruit in the manufature of sheet jam as one of the food diversifications. This studi used a one-faktor Completely Randomizd Design (CRD), namely the comparison of the watermelon rind and chempedak fruit flesh with 3 treatment levels (50%:50%, 60%:40%, 70%:30%). Data analysis used ANOVA with Duncan's Advanced Test at 95% confidence interval. The analysis used included chemical test analysis (moistur content, ash content, pectin content, crude fiber content), physical tests (total dissolved solids and color test), sensory quality, and hedonic tests to determine the product with the best treatment. The best treatment of sheet jam was with a ratio of 50% watermelon rind and 50% puree of chempedak pulp, having a moistures content of 19.83%, ash content of 0.42%, pectin content of 3.23%, crude fiber of 2.92%, and TDS 21.8 % °Brix. The results of the sensory quality of sheet jam with the best treatment had a brownish yellow color, tended to be sweet, smelled of less strong watermelon albedo, had a strong aroma of chempedak, and quite springy in texture. The results of the hedonik test on sheet jam were the best for color, aroma, taste, texture, and Overall parameters in the direction of liking (6,42 – 7,30).
Sifat Mutu Sensori dan Kimia Selai Kulit Buah Naga Merah dan Buah Sirsak Primaviera, Ellyvia; Kusumaningrum, Intan; Rohmayanti, S.Si, M.Si, Titi
JURNAL AGROINDUSTRI HALAL Vol. 10 No. 1 (2024): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Jam is a semi-solid food product made from fruit and sugar. This study aims to utilize red dragon fruit skin and soursop fruit flesh as jam. This study used a one-factor Completely Randomized Design (CRD) with a ratio of red dragon fruit skin pulp and soursop fruit pulp at five treatment levels, namely 20%:80%, 35%:65%, 50%:50%, 65%:35%, and 80%:20% with two repetitions. Product analysis consists of chemical tests for water content, ash content, crude fiber, total dissolved solids, degree of acidity (pH), sensory quality test, and hedonic test to determine the selected product. The analysis of research data used a test of variance (ANOVA) with Duncan's advanced test. The results of the research on selected products in the treatment of 80% red dragon fruit skin pulp: 20% soursop fruit pulp, which has a moisture content of 33.33%, an ash content of 0.49%, 3.45% crude fiber, and 50.10% total dissolved solids. Sensory quality tests lead to a purplish red color, smells of red dragon fruit skin, smells of soursop fruit, sweet and not sour taste, a non-bitter aftertaste, a soft mouth texture, easy to spread, and hedonic test on all parameters leads to likes.
KARAKTERISTIK KIMIA DAN SENSORI PERMEN JELLY KULIT BUAH NAGA (Hylocereus polyrhizus) DENGAN PENAMBAHAN SARI BUAH BELIMBING WULUH (Avverhoa bilimbi L.) Izzatu Rahmah, Afifah; Kusumaningrum, Intan; Nurhalimah, Siti
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.v10i2.10283

Abstract

ABSTRACT Jelly candy is candy made from filtered fruit juice with gelling additions, has a clear color and soft texture with a certain level of chewiness. Dragon fruit skin contains anthocyanins and is a source of natural antioxidants and contains pectin. Belimbing wuluh contains oxalic acid and citric acid, so it can replace the use of citric acid in making jelly cady. The purpose of this study is the utilization of red dragon fruit peel as pectin and natural coroling in teh manufacture of jelly. This study used a one factor Completely Randomized Design (CRD), namely the concentration ratio of dragon fruit peel extract with star fruit (70:40), (80:30), and (90:20). Product analysis includes sensory test and water content test as a determinant of the selected product. Data analysis used was ANOVA with Duncan’s further test. The selected jelly candy was obtained in the treatment (90:20). The results of the sensory test on jelly candy are bright red to intense red, slightly scented with dragon fruit peel, sweet and slightly sour taste, soft and sticky texture and overall favored by panelists. The selected jelly candy has a moisture content of 34.79%, reducing sugar content of 25.75% and saccharose content of 83.20%. In addition, the selected jelly candy has a high vitamin C content of 1027.14 mg/100g.
Analysis Of Microbial and Chemistry Contamination Thai Tea Drink in Junior High School Rohmayanti, Titi; Indiana Janet; Siti Nurlaela, Raden
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.v10i2.10326

Abstract

Thai Tea drink is the current favorite drink of the current millennial generation. Thai Tea beverage products are usually sold in places that are easily accessible to consumers, such as on the side of the highway. This thing makes Thai Tea beverage products have potential to become a medium for foreign object to enter the body if they are not processed properly. This study aims to determine the safety of Thai Tea beverage products that are sold around junior high schools in Central Bogor District. This study used seven samples taken from 7 junior high schools in seven different sub-districts and used a purposive sampling method. Product analysis was carried out twice, including testing the microbial contamination levels of Total Plate Number, Coliforms, Escherichia coli, heavy metal lead chemical contamination and sucrose content in Thai Tea drinks. Research is also supported by field observations and interviews. The research showed that all samples of Thai Tea drinks contained TPC microbial contamination that exceeded the standard, twelve repetition were contaminated with coliform bacteria and Escherichia coli, all repetition were not detected by heavy metal lead contamination and the sucrose content of all repetition did not exceed the maximum daily sugar intake limit.
Formulation Facial wash with Addition of Coriander Leaf Extract (Coriandrum savitum L) Permana, Gusti; Syarbaini, Ahmad; Ma'ruf, Amar
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.v10i2.10428

Abstract

Coriander leaves have functional properties such as antioxidant, antidiabetic, anticholesterol, antimicrobial, anti-inflammatory, and analgesic. Ethanol-extracted coriander leaves exhibit an antioxidant activity of 91.2287 μg/mL. The high antioxidant activity value of coriander leaf extract can be developed into a free radical scavenging product like facial wash. This research aims to determine the physicochemical characteristics of coriander leaf extract facial wash formulations at 10%, 12.5%, and 15% concentrations. Organoleptic sensory and hedonic tests, as well as physicochemical tests, were conducted. The test data were processed using SPSS and subjected to Duncan's post hoc test. The obtained data were then compared with predetermined standards. The resulting coriander leaf (Coriandrum sativum L) facial wash formulation in this study has a semi-solid texture, distinctive aroma, dark brown color, pH ranging from 6.96 to 9.24, foam stability ranging from 82.15% to 92.80%, irritation value ranging from 8.29 to 8.46, and viscosity ranging from 2436.92 cPs to 3236.38 cPs, but it lacks good homogeneity
Study of Making Gluten-Free Fettuccine from Taro Flour (Colocasia esculenta L. Schoot) Rahardjo, Sekti; Aminudin; Saleha; Sriwulandari, Tatik; Rahmaniyah Utami, Nisa
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.v10i2.10591

Abstract

We often encounter fettuccine pasta in cafes and restaurants, usually made from wheat flouras the main ingredient. Wheat flour is a food ingredient that contains gluten, which is a proteincompound from cereals that cause allergies and irritate the small intestine and can also causeceliac (autoimmune) disease in certain people. Several studies have substituted wheat flourfor making fettuccine with non-gluten taro flour. The formula obtained is still a mixture of taroflour and wheat flour. This research used 100% pure taro flour with additional ingredients oftwo types of egg yolk, namely chicken egg yolk and duck egg yolk. This research aimed todetermine the organoleptic results of fettuccine from 100% taro flour based on theformulation using the type of egg yolk and boiling time. This study used a completelyrandomized trial (CRD) design with four treatments and two repetitions. The types oftreatment in this study were the use of duck eggs with a boiling time of 35 seconds, the use ofboiled duck eggs for 1 minute, the use of boiled chicken eggs for 35 seconds, and the use ofboiled chicken eggs for 1 minute. The research results showed that fettuccine was successfullymade using 100% taro flour without being mixed with wheat, using additional egg yolk as abinder. A perfect assessment was obtained from the expert panelists for the duck egg yolkformula boiling for 1 minute. The type of egg yolk and boiling time affect the sample in termsof taste, color, and texture, but not aroma.
Monitoring and Evaluasi of Poultry Slaughter at Traditional Market Zubaidah, Sitti; Suryani
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.v10i2.10613

Abstract

The low level of halal certification at locations selling poultry products in Bireuen District will have an impact on reducing the purchasing and consumption of poultry products by consumers in the future. The Halal Product Guarantee Organizing Agency by the Ministry of Religion of the Republic of Indonesia has advised that every business actor must have a Halal Certificate by 2024, and this will have an impact on poultry farming business actors in Bireuen Regency. The aim of this research is that to monitoring and evaluating the poultry slaughter in the traditional markets of Bireuen District. The research method used was a survey method through observation, questionnaires and interviews. The research results obtained were the characteristics of poultry slaughterers aged between 17-30 years (59.38%) with high school education (75%), length of business under 5 years (67.19) with ownership status belonging to someone else (90.63 %), the number of poultry slaughtered is between 50-100 heads every day (68.75%) and do not have a Halal Slaughter Certificate (JULEHA) (92.19%). In conclusion, it is necessary to provide socialization and training on halal slaughter of poultry products to poultry slaughterers by Local Government at the Bireuen Regency Traditional Market.
Manajemen Risiko Rantai Pasok Produk Halal Pada Komoditas Daging Ayam Widyaningsih, Dwi Ayu; Nugroho, Anton Priyo
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.v10i1.10988

Abstract

This study aims to analyze the supply chain management of halal products in the Yogyakarta Chicken Processing Region. The type of research used is a combination model/concurrent embedded design research. The method of House of Risk as the integration of Failure Models and Effect Analysis (FMEA) method was used in this research. The results of the research showed that the percentage of risk agents was used as the main factors including the risk agent A26, (Narrow Production Space) with a percentage of 12%, A27 with a percentage of 12% (Over Stock Capacity), A20 (negligence of the officer infollowing the SOP), A31 (Product damaged in shipping), A32 (Bad delivery vehicle), A34 (Company compensation to consumers for not meeting the consumer demand). Based on the results of calculations in the House of Risk model phase 2, the ranking of preventive actions that must be carried out first includes (PA 4) conducting training for workers, (PA 3) adding refrigeration machines, (PA 1) expanding production, (PA6) leasing transportation equipment, (PA2) managing production capacity, (PA7) having a clear agreement regarding the sale and purchase agreement.
Aktivitas Antioksidan dan Karakteristik Kimia Stik Pegagan Riski Hapsari, Distya; Nurhalimah, Siti; Hastuti, Arti; Pratami, Aprilia
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.v10i2.11160

Abstract

Gotu kola leaves contain active compounds which are beneficial for the human body. Gotu kola leaves can be added to processed foods, including sticks. This research added sticks with a concentration of 10%, 15%, and 20% of gotu kola leaves paste. Then, antioxidants activity, crude fiber content, water content, ash content, protein content, fat content, and carbohydrate content were analyzed. After that, gotu kola sticks were selected. Based on research results, the greater the addition of gotu kola leaves, the greater the antioxidant activity, water content, ash content, protein content, and crude fiber content. Gotu kola sticks were selected with the addition of 15% gotu kola leaves. The results of gotu kola chosen sticks had an antioxidant content of 53671.90 ppm, water content 1.32%, ash content 0.99%, protein content 7.75%, fat content 39.04%, carbohydrate content 50.91% and crude fiber 32.20%.
Evaluasi Implementasi Cara Produksi Pangan Yang Baik (CPPB) Untuk Industri Rumah Tangga Produksi Bolen Fadhila, Rahmah; Maksum, Mochammad; Supartono, Wahyu
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.v10i2.11801

Abstract

Efforts to obtain safe and quality food include good food processing and management of a clean production environment. Implementation of good production by applying the CPPB-IRT food safety assurance system as a processing guideline. The basis of analysis uses 14 aspects, namely location and production environment, buildings and facilities, production equipment, facilities for providing water, sanitation facilities and practices, employee health and hygiene, maintenance and hygiene and cleanliness programs, storage, process control, food labeling, supervision from the person in charge, product recall, recording and documentation, and employee training. The research data collection used observation, interviews, checksheet filling and literature study. The results of the analysis based on BPOM regulation No. HK.03.1.23.04.12.2206 stated that CPPB-IRT in bolen production achieved a percentage conformity of 86.6% and a non-conformity of 13.4%. The assessment of non-conformity is found in the criteria in several aspects following the criteria from the aspects of buildings and facilities, employee health and hygiene, maintenance and cleaning and sanitation programs, storage, supervision by the person in charge, product recall, recording and documentation. The results of the analysis of BPOM regulation No. HK.03.1.23.04.12.2207 state that there are 4 out of 14 aspects of CPPB-IRT bias, namely in the aspects of buildings and facilities, employee health and hygiene, supervision by the person in charge, recording and documentation. Deviations in the implementation of GMP can be a reference for policy makers in creating regulations or strategies so that SMEs are able to implement GMP thoroughly

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