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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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Pemanfaatan Jerami Padi Dan Serbuk Kayu Menjadi Biopelet Sebagai Bahan Bakar Alternatif Buhang, Najwa Faizah Azima; Ginantaka, Aditia; Widodo, Teguh Wikan; Rachmat, Ridwan
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.v10i2.11988

Abstract

Most human activities use fossil energy to meet their energy needs. Fossil energy is limited in quantity and non-renewable in nature, raising concerns that it may no longer sustain future energy demands. Bio-pellets are an alternative fuel that can address the scarcity of stove fuels such as kerosene and gas. Rice straw is one of the potential biomass materials for bio-pellet production due to its abundance and environmental sustainability. The addition of wood powder in bio-pellet manufacturing can increase calorific value and improve pellet energy efficiency. This research aims to find a bio-pellet formula combining rice straw and wood powder that complies with SNI 8021:2014. The method employed in this study is experimentation, involving the creation of three different bio-pellet compositions. The selection of the best bio-pellet is determined by analyzing the collected data using single-factor RAL in SPSS 24 software. The chosen bio-pellet formulation in this study is KJ1 with a density of 1.457 g/cm3, moisture content of 9.076%, calorific value of 3,924.48 cal/g, and water boiling rate of 284 seconds.
Formulasi Sediaan Hair Tonic Ekstrak Rumput Laut (Hormophysa Triquetra) Dengan Kombinasi Ekstrak Kemiri (Aleurites Moluccana) Sebagai Penumbuh Rambut Hayati, Puput Putri; Pratama, Ginanjar; Surilayani, Dini; Hasanah, Afifah Nurazizatul
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.v10i1.12008

Abstract

Hormophysa triquetra seaweed is one of the marine natural resources that has not been utilized optimally by society. H. triquetra seaweed has a dominant pigment, namely fucoxanthin, which has anti-cancer and anti-obesity properties. Seaweed is widely used as a cosmetic product by utilizing its ingredients. H. triquetra seaweed contains flavonoids, phenols as antioxidants which are able to repair damaged hair cells and produce skin tissue which is conducive to hair growth, besides the vitamin C content which can increase blood circulation and provide nutrition for hair follicles. Aleurites moluccana candlenut oil contains high levels of oleic acid and has activity as a hair growth stimulant which has been widely used for generations as a hair tonic. In addition, the antioxidant properties of candlenut oil's oleic acid are believed to slow hair loss and accelerate hair growth. The aim of this research is to determine the formulation and characteristics of the best hair tonic made from H. triquetra seaweed and candlenut extract as a hair growth agent. A completely randomized design with 4 treatments and 3 replications was used in this experiment. The best results were in the F0 treatment because it showed good physical stability in the test animals and fast hair length growth among other treatments because the samples used contained the highest seaweed extract and contained antioxidants which could protect hair and maintain good hair pigmentation.
Karakteristik Biopelet dari Serbuk Kayu dan Sekam Padi Istaniah; Ma'ruf, Amar; Rachmat, Ridwan; Wikan Widodo, Teguh
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.v10i2.12041

Abstract

As the main source of energy for the country, fossil fuels are used to fulfill the needs in every human activity such as cooking. People usually use kerosene and LPG, which are fossil fuels. The increasing use of fossil fuels is inversely proportional to the earth's reserves in nature. Currently, there is a scarcity of fossil fuels such as LPG and kerosene in several places. As petroleum reserves decrease, both LPG and kerosene also decrease. The use of biomass alternative energy sources is one way to solve the current energy problem. The abundant availability of waste from agricultural products is utilized as biomass renewable energy. This is also one of the alternatives to handling agricultural waste by becoming a renewable fuel, environmentally friendly and more economically valuable. This research aims to utilize rice husk into alternative fuel, analyze the characteristics and quality of a mixture of rice husk and sawdust. Biopelets in this study are made from rice husk and sawdust, there are 3 formulations, namely KS-1 husk content lower than KS-2, KS-2 husk content lower than KS-3. The best biopelet from the test results is biopelet with KS-3 formulation with a moisture content of 7.27%, density of 1.322 g/cm3, and calorific value of 3983.39 cal/g.
Analisis Studi Kelayakan Usaha Briket Limbah Tongkol Jagung Delfitriani, Delfitriani; Dzulfiqar, Akram; Ariyanto, Dodik
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.v10i2.12513

Abstract

The use of energy resources that are not environmentally friendly is a problem in Indonesia today. Briquettes are also the primary material because they are abundant, and the primary material has yet to be optimally utilized, including corn cobs. The purpose of this study is to analyze the economic feasibility of corn cob waste briquettes in this study using data analysis of technological technical aspects, financial feasibility analysis such as Payback Period (PP), Net Present Value (NPV), Internal Rate of Return (IRR) and Benefit and Cost Ratio (B/C). The results showed that it takes 19,800 kg of corn cobs to produce charcoal, as much as 3,168 kg and 158.4 kg with tapioca starch adhesive material, as much as 5% of the total weight of charcoal powder, requiring four pieces of equipment, namely pyrolyzer machines, Hammer mills, Planetary mixers, and Tray dryers. Furthermore, the feasibility analysis of this corn cob briquette business was declared feasible with the four categories: Payback Period (PP) for 3.1319 years, Net Present Value (NPV) of Rp 28,129,336,212; IRR of 17.77%, and Net B/C of 1.55. The corn cob briquette agro-industry will remain profitable even if the production capacity decreases by 28% from the original capacity. The agro-industry can also still operate despite an 8% decrease in the selling price of briquettes and will remain profitable if raw materials increase by 17%.  
Pengukuran Kinerja Supply Chain Otak-Otak Bandeng Menggunakan Supply Chain Operation Reference (SCOR) dan Analytical Hierarchy Process (AHP) Wasiur Rizqi, Akhmad; Usrin Yadani, Dhidu; Syafiqul Ma’arif, Muhammad
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.v10i2.12851

Abstract

The supply chain is one of the things that plays a role in business continuity. Not only in large-scale industries, a small and medium SME also needs to pay attention to the supply chain so that the business can develop and be sustainable. Supply chain performance measurement needs to be done to measure and evaluate supply chain performance that is currently ongoing. Supply chain operation reference and Analytical Hierarchy Process are used in creating performance measurement models. There are 29 validated Key peformance Indicators to create hierarchical models which are then normalized snorm de boer and AHP in determining weights with Expert choice 11. The measurement of supply chain performance in milkfish SMEs bu afifah obtained 64 meaning average or average with an indicator range between 50-70. In addition, the attribute that has the greatest influence weight is plan with a value of 0.302, then source with a value of 0.246, make with a value of 0.168, deliver with a value of 0.119, return with a value of 0.084 and enable with a value of 0.080
Perubahan Sifat Fisik Biji Kakao Jenis Fine dan Bulk Selama Fermentasi dan Pengeringan Biji Kakao di Pabrik Pager Gunung PTPN XII Kebun Kendenglembu Sukma, Nimas Aura; Suprasetyo; Putri, Desiana Nuriza
JURNAL AGROINDUSTRI HALAL Vol. 10 No. 3 (2024): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v10i3.7091

Abstract

Kakao jenis edel dan bulk memiliki biji karakteristik yang berbeda sehingga selama proses fermentasi kemungkinan memiliki perbedaan karakteristik fisik antara biji kakao jenis edel dan bulk. Oleh karena itu, penelitian ini bertujuan untuk mengetahui perubahan karakteristik fisik biji kakao jenis edel dan bulk selama proses fermentasi biji kakao. Uji yang dilakukan yaitu uji kadar air, rendemen, uji bentuk biji, penggolongan berat biji berdasarkan SNI 2323-2008, dan uji cut test. Analisa data dilakukan secara deskriptif menggambarkan perbedaan karakteristik biji kakao dan menggunakan uji T untuk menganalisa kadar air dan rendemen. Dari hasil penelitian rendemen dan kadar air tidak ada perbedaan yang signifikan antara biji kakao jenis edel dan bulk. Perubahan suhu puncak mulai terjadi pada 54 jam fermentasi yaitu jenis edel sebesar 52 ± 1 °C dan jenis bulk sebesar 50.66 ± 0.57 °C. Selama proses fermentasi biji kakao jenis edel dan bulk berangsur-angsur terjadi perubahan warna dari putih menjadi coklat dan menghasilkan aroma khas fermentasi. Kesimpulan dari penelitian ini yaitu biji kakao jenis edel dan bulk mengalami perubahan fisik akibat proses fermentasi. Biji kakao jenis edel dan bulk di PTPN XII Kebun Kedenglembu telah memenuhi syarat SNI 2323-2008.
Analisis Dampak Religiusitas, Kesadaran Halal, Sertifikasi Halal, dan Komposisi Pangan terhadap Minat Beli Makanan Halal Nizar, Nizar Muhammad; Ratnasari, Ririn Tri; Usman, Indrianawati
JURNAL AGROINDUSTRI HALAL Vol. 10 No. 3 (2024): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v10i3.8234

Abstract

Penelitian ini bertujuan untuk menginvestigasi dampak dari religiusitas, kesadaran halal, sertifikasi halal, dan komposisi bahan makanan terhadap niat beli produk. Metode yang digunakan dalam penelitian ini adalah survei dengan menggunakan kuesioner yang disebar melalui goggle form. Sampel penelitian ini sebanyak 205 responden dengan menggunakan purpose sampling, dengan sasaran masyarakat Indonesia yang sudah dewasa. Hasil analisis menunjukkan bahwa religiusitas, kesadaran halal, sertifikasi halal, dan komposisi bahan makanan berpengaruh positif signifikan pada niat beli produk makanan halal. hal ini menunjukkan bahwa semakin tinggi tingkat religiusitas dan kesadaran seseorang maka semakin besar kemungkinan mereka akan membeli produk makanan halal. selain itu sertifikasi halal juga menjadi indikator penting dalam menentukan minat beli produk, karena sertifikat halal memberikan jaminan bahwa produk tersebut sudah memenuhi standar halal yang ditetapkan. Faktor lain adalah komposisi makanan yang memiliki pengaruh signifikan terhadap niat pembelian, ketersediaan bahan dan komposisi yang halal pada produk akan meningkatkan nilai beli konsumen.
The Implementation of Halal Product Assurance System at CV. Mamifood Sukses Abadi Bogor Maulidian, Maulidian; Taufik, Moh.; Seftiono, Hermawan
JURNAL AGROINDUSTRI HALAL Vol. 10 No. 3 (2024): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v10i3.9696

Abstract

Halal food is crucial for consumers, especially in Indonesia, which has the biggest Muslim population in the world. Halal food can be identified by a halal label on its packaging. Halal labels can be obtained through the Halal Product Assurance System (SPJH). This study evaluates the Halal Product Assurance System in CV. Mamifood Sukses Abadi Bogor, involving critical ingredients such as cheese sauce, cheese spread, and milk jam. The findings of this study suggest that CV. Mamifood Sukses Abadi Bogor is committed to and responsible for the implementation of the Halal Product Assurance System. All ingredients used for products have a halal certificate issued by the Institute for the Study of Food, Drugs, and Cosmetics of the Indonesian Ulema Council (LPPOM MUI). Its production has complied with the conditions regulated by the Halal Product Guarantee Agency (BPJPH). The name and sensory profile of the product does not link to the name and sensory profile of non-halal products. The top management has also conducted internal audits and management reviews, with the most recent one taking place in 2021, to monitor and evaluate the Halal Product Assurance System implementation. In general, CV. Mamifood Sukses Abadi Bogor has adhered to all of the Halal Product Assurance System criteria established by the Halal Product Guarantee Agency.
Formulasi Bakso Nabati Tepung Kacang Merah dan Jamur Tiram Putih terhadap Sifat Kimia dan Sensoris Herawati, Netti; Gultom, Priscila Manuella; Riftyan, Emma
JURNAL AGROINDUSTRI HALAL Vol. 10 No. 3 (2024): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v10i3.9857

Abstract

Vegetable meatballs are products made from vegetable protein but similar to the properties of real meat. The purpose of this study was to obtain selected formulation of vegetable meatballs from red bean flour and oyster mushrooms to chemical and sensory qualities according to SNI 3818−2014 concerning combination meat balls. The researched method used a complete randomized design (RAL) with four treatments and four repetition so that 16 experimental units were obtained. The results showed that the ratio of red bean flour and oyster mushrooms had a significant influence on moisture content, ash, fat, protein, crude fiber, as well as on descriptive and hedonic sensory assessments such as color, aroma, taste, elasticity, and overall acceptance. Based on this study, the selected treatment was KJ2 treatment and has met SNI 3818−2014. KJ2 treatment has a water content of 58.07%, ash content of 1.88%, fat content of 0.49%, protein content of 8.67%, crude fiber content of 3.41%. Panelist liked the overall sensory assessment of KJ2, which had a slightly brown color, smell of red bean flour and white oyster mushrooms, tasted red bean flour and white oyster mushrooms, and chewy.
Karakteristik Sensori dan Fisikokimia Minuman Teh Pegagan (Centella asiatica) Kombinasi Kayu Manis (Cinnamomum burmanii) dengan Penambahan Madu Muhammad, Nur Wardah I.; Fitrilia, Tiana; Aminah, Siti
JURNAL AGROINDUSTRI HALAL Vol. 10 No. 3 (2024): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v10i3.10042

Abstract

Teh merupakan minuman penyegar yang dipercaya mempunyai efek kesehatan dan banyak dimanfaatkan sebagai kosmetika dan obat-obatan. Teh umumnya dihasilkan dari bagian ujung daun muda tumbuhan teh (Camellia sinensis). Penelitian ini bertujuan untuk mempelajari pembuatan minuman teh pegagan dengan kombinasi kayu manis serta karakteristik sensori dan fisikokimianya. Rancangan percobaan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) satu faktor yaitu perbandingan serbuk teh pegagan dan bubuk kayu manis dengan empat taraf perlakuan yaitu (100% : 0%), (90% : 10%), (80% : 20%) dan (70% : 30%). Analisis data yang digunakan adalah ANOVA dengan Uji Lanjut Duncan dengan selang kepercayaan 95%. Analisis produk yang dilakukan meliputi uji mutu sensori, uji hedonik, analisis aktivitas antioksidan dengan metode DPPH, derajat keasaman (pH) dan total padatan terlarut (TPT) serta menentukan produk terpilih. Produk terpilih yaitu Perlakuan P3 (80%:20%) dengan nilai mutu sensori dengan deskripsi warna kuning kehijauan ke arah kuning kecokelatan (6,49), aroma I langu hingga tidak langu (7,19), aroma II ke arah tercium wangi kayu manis (7,12), rasa ke arah manis (7,82), aftertaste ke arah tidak pahit (6,42). Perlakuan P3 mempunyai hedonik warna (7,16) ke arah suka, aroma (6,69) ke arah suka , rasa (6,69) ke arah suka, aftertaste (6,72) ke arah suka dan overall (6,82) ke arah suka. Nilai pH (6,2), TPT (11,20), dan aktivitas antioksidan 79,79%.

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