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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 Kimia dan Sensori Stik Bawang dengan Penambahan Tepung Ikan Lele Dumbo (Clarias gariepinus) Ramadani, Vika; Rohmayanti, Titi; Siti aminah
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.v10i3.10284

Abstract

Churros is a food from Spain which is currently popular in Indonesia. Taro flour is a substitute for wheat flour because wheat flour has more calories than taro flour and the addition of Bogor bean flour to making churros can increase the protein in churros. This research aims to innovate churros products based on local food ingredients. This research used a completely randomized design (CRD) consisting of four treatment levels and two replications. The treatment consisted of a comparison of taro flour and Bogor bean flour (100% : 0%), (70% : 30%), (50% : 50%), (30% : 70%). Chemical analysis includes moisture content, ash content, fat content, protein and carbohydrate content as well as sensory and hedonic quality tests to determine the selected product. The research data analysis used was (ANOVA) with Duncan's Advanced Test with a 95% confidence interval. The results showed that the churros selected in the ratio of taro flour and Bogor bean flour (70% : 30%) had a moisture content of 17.70%, ash content of 1.95%, fat content of 12.79%, protein content of 8.98%, carbohydrate content 58.58%. Churros from taro flour with substitution of Bogor bean flour have a texture that tends to be crunchy, the color tends to be brownish yellow, the aroma is not bad, the taste tends to be sweet, the aftertaste is not bitter.
Pengembangan Bisnis Produk Manisan Pala Di Umkm My Sari Pala Dengan Pendekatan Metode Business Model Canvas Permana, Azi; Ma'ruf, Amar; Delfitriani, Delfitriani
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.v10i3.10712

Abstract

The word business is often encountered by the general public and is often understood as an activity that one does to earn money and livelihood. Most people aspire to own their own business, and it is very satisfying to have a profitable business that consistently makes money every month. Every entrepreneur is responsible for business development, which requires insight, drive and originality. If every entrepreneur can successfully do this, there will be a great opportunity for small businesses to grow into medium or even large businesses. A company called My Sari Pala is engaged in the food and beverage sector. My Sari Pala makes nutmeg-based foods, which are available in six types: candied nutmeg, nutmeg drinks, nutmeg syrup, candied nutmeg, nutmeg tea, and nutmeg cookies. One of the most popular enterprise development techniques is the enterprise Model Canvas. Nine blocks of topics related to the company's activities form a business model known as the company's Model Canvas. Customer groups, value propositions, channels, customer connections, revenue streams, critical resources, critical activities, critical alliances, and cost structures form the nine building blocks. Comparing the strengths, weaknesses, opportunities, and threats of a system is known as SWOT analysis. The internal and external strategic factors are put into a matrix known as the internal strategic factor matrix and internal strategic factor analysis summary. The external strategic factor matrix is also known as the External Strategic Factor Analysis Summary (EFAS).
Karakteristik sensori dan aktivitas antioksidan snack bar berbahan dasar tepung sorgum dan labu kuning dengan penambahan ekstrak cassiavera (cassia bar) Sudrajat, Fathira Sakinah Anugrawati; Fauzi, Muhamad Rizki; Qodariah, Siti Nurlailatul; Sobarudin, Muhammad Fahmi; Cahyasiam, Riski; Aminullah, Aminullah
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.v10i3.10714

Abstract

Potensi kayu manis atau cassiavera dalam meningkatkan aktivitas antioksidan dalam suatu produk makanan sangat menjanjikan. Penelitian ini bertujuan untuk mempelajari penambahan ekstrak cassiavera terhadap karakteristik sensori dan aktivitas antioksidan produk snack bar yang berbahan dasar tepung sorgum dan labu kuning. Metode penelitian ini menggunakan rancangan acak lengkap (RAL) 1 faktor dengan 3 taraf perlakuan, yaitu penambahan cassiavera 5%, 7,5%, dan 10% dari bobot tepung sorgum dan labu kuningnya. Parameter yang diuji meliputi mutu sensori, hedonik, dan aktivitas antioksidan metode DPPH dan analisis data menggunakan ANOVA dan uji lanjut Duncan. Analisis statistik menunjukkan bahwa penambahan ekstrak cassiavera dalam produk snack bar meningkatkan aktivitas antioksidan yang terkandung dalam produk, namun cenderung menurunkan tingkat kesukaan produk snack bar pada beberapa parameter seperti rasa dan warna. Produk snack bar terpilih dengan metode De Garmo adalah snack bar dengan penambahan ekstrk cassiavera sebanyak 7.5%. Snack bar tersebut memiliki karakteristik warna coklat yang pekat, aroma cassiavera yang kuat, tekstur yang renyah, dan rasa pahit yang lemah dengan aktifitas antioksidan (IC50) sebesar 165.909 ppm.
The Analysis of Benzoate in Deepika Sauce of Sejahtera Sentosa SME with Uv-Vis Spectrophotometry Method Andini, Andini; Sari, Meiria Istiana; Sari, Mokh. Suseno Aji
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.v10i3.11920

Abstract

The food additives level of use, particularly benzoate as preservatives, must comply with Indonesian regulations to ensure food safety for consumers. This study is aimed to determine the benzoic compounds content and determine the levels of benzoic compounds in 6 types of sauce manufactured by Sejahtera Sentosa SME. The identification of benzoate compounds was carried out via FeCl3 which was characterized by the formation of a brown precipitate while determination of the benzoate compounds level was conducted via the UV-Vis spectrophotometry method at a wavelength of 274 nm. The results indicated that the six samples of Deepika Sauce A, B, C, D, E and F contained benzoate preservatives sequentially by 0.986 ; 0.943 ; 0.852 ; 0.635 ; 0.700 ; and 0.992 g/kg. The benzoate preservatives use in chili sauce samples does not exceed the threshold set in the Regulation of the Head of the Drug and Food Control Agency of the Republic of Indonesia Number 11 of 2019, namely 1 g/kg.
Exploring Halal Supply Chain Management in Islamic Boarding School: Insight from Pesantren Muhammadiyah Zahra, Qiny Shonia Az; Mutmainah, Lu'liyatul; Andani, Listia; Friantoro, Dian
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.v10i3.12836

Abstract

Islamic boarding schools as traditional Islamic educational institutions have an important role in building a healthy and sustainable halal ecosystem. Islamic boarding schools must also ensure that the supply chain from upstream and downstream is in accordance with Halal Supply Chain Management (HSCM). Several HSCM applications start from supplier selection, production processes, storage, to distribution to consumers. The aim of this research is to analyze the application of HSCM and propose an HSCM model in Islamic boarding schools. This research includes qualitative research. Data was collected using interview, observation and documentation techniques and then analyzed using an inductive approach. This research was conducted at the Al-Furqon Muhammadiyah Islamic Boarding School, Tasikmalaya, taking 12 respondents. Respondents were selected based on their relationship with HSCM in Islamic boarding schools, from Islamic boarding school managers, teachers, kitchen managers, to students. This research shows that the implementation of halal supply chain management at the Al Furqon Muhammadiyah Islamic Boarding School, Tasikmalaya Regency is quite good with restrictions and education for proper and halal consumption. Providing nutritionists and halal food as well as a halal warehouse are needed to build a halal ecosystem in Islamic boarding schools. Providing halal certified raw materials also needs to be considered. Apart from that, funding through productive waqf can also be done to support the halal ecosystem in Islamic boarding schools.
Pengaruh Penambahan Stroberi (Fragaria Sp.) terhadap Karakteristik Fisik dan Kimia Velva Pisang Susu (Musa acuminata var. silk) Lim, Intan Junita; Maria Marina Herawati
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.v10i3.12903

Abstract

Pisang adalah komoditi yang menarik untuk dikembangkan dan ditingkatkan produksinya. Tingginya tingkat produksi pisang di Indonesia tidak sebanding dengan tingkat konsumsi masyarakat hal ini mengakibatkan banyaknya pisang yang kurang dimanfaatkan dengan baik. Namun perlu adanya diversifikasi pangan, yaitu dengan cara membuat olahan pangan berupa velva. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan nanas madu terhadap karakteristik fisik yaitu overrun, daya leleh, total padatan terlarut dan karakteristik kimia yaitu total antosianin dan vitamin C serta memperoleh perlakuan yang terbaik. Penelitian ini, menggunakan metode Rancangan Acak Kelompok (RAK) dengan 4 perlakuan dan 1 kontrol, setiap perlakuan dilakukan 5 kali pengulangan sehingga diperoleh 25 sampel. Adapun perlakuannya terdiri dari K0 Kontrol buah pisang susu 200 g tanpa penambahan stroberi, K1 (Buah pisang susu 175 g + buah stroberi 25 g), K2 (Buah pisang susu 150 g + dengan stroberi 50 g), K3 (Buah pisang susu 125 g + dengan stroberi 75 g), K4 (Buah pisang susu 100 g + dengan stroberi 100 g). Hasil dari penelitian ini semakin banyak penambahan buah stroberi berpengaruh terhadap hasil velva pisang susu dan stroberi pada overrun yang semakin rendah dan daya leleh semakin tinggi, dengan total padatan terlarut , total antosianin dan vitamin C menurun.
Formulasi Bumbu Kari Instan Khas Indonesia Berbentuk Blok dengan Perbedaan Komposisi Tepung Pati Termodifikasi dan Tepung Terigu Kusumaningrum, Julia; Mardiah, Mardiah; Jumiono, Aji; Amalia, Lia
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.v10i3.15708

Abstract

Curry is a typical Indonesian dish that requires a long process to make. Therefore, innovation in making curry in block form is needed, as has been done for Japanese curry blocks. This research aims to obtain the best curry block formulation based on sensory quality tests, hedonic tests, and chemical analysis. The research was carried out by formulating 5 formulas through trial and error (BK001, BK002, BK003, BK004, and BK005). The research treatment was the difference in ratio between modified starch and wheat flour, namely BK005A, BK005B, and BK005C. Data analysis used ANOVA and continued with Duncan at the 5% level. The trial and error stage research results showed that the best formulation was code BK 005. From the results of hedonic and sensory quality tests, BK 005 was preferred compared to curry seasoning on the market. The results of further research showed that the research treatment had a significant effect on the results of the texture and block compactness tests as well as the hedonic test results as overall. BK 005B block curry seasoning is the best treatment based on the results of texture tests, sensory quality tests, cohesiveness parameters, and overall taste. The results of the curry seasoning analysis for block BK 005B were water content 2.17%, water activity (Aw) 0.49, viscosity 0.3 dPas/s3, hardness 981.0 gr/mm2, and pH 6.00.
Chemical Properties of Bogor Local Palm Sugar from Leuwiliang and South Bogor and Its Utilization on Physical and Preference Properties of Cuko Pempek Agustiani, Novi; Aminullah, Aminullah; Rohmayanti, Titi
JURNAL AGROINDUSTRI HALAL Vol. 11 No. 1 (2025): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v11i1.5324

Abstract

Cuko pempek is a palm sugar sauce with sour taste and a distinctive pungent aroma. The objective were to obtain palm sugar characteristics, and to study the effect of palm sugar types and water addition on the preference, viscosity, and total dissolved solids (TDS) of cuko. The preliminary research was to obtain chemical composition of palm sugar and spiciness preference for cuko with several chili concentration. The primary research used completely randomized design with two factors of palm sugar types and sugar to water ratio. The preliminary showed 5% chili was the most preferred spiciness, as well as the chemicals of Palembang palm sugar met the standard, while ash content of local palm sugar of Leuwiliang and South Bogor exceeds the SNI standard. Leuwiliang palm sugar has the highest ash and sucrose content, while Palembang palm sugar has the highest reducing sugar. The primary results showed that different palm sugar significantly affected the taste preference and the viscosity of cuko. Water addition could reduce the thickness and overall preferences, as well as the TDS and the viscosity of cuko. Also, Bogor local palm sugar could be used as raw material in cuko pempek as well as Palembang palm sugar, where the chosen in this study was South Bogor palm sugar with sugar and water ratio of 1:2.
Analisis Kandungan Arsenik, Formalin, dan Salmonella sp. Cumi Segar di Pasar Tradisional Kota Bogor Kurniawati, Fitri; Hutami, Rosi; Kurniawan, Muhammad Fakih
JURNAL AGROINDUSTRI HALAL Vol. 11 No. 1 (2025): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v11i1.9992

Abstract

Cumi-cumi (Loligo sp) menjadi salah satu komoditas produk perikanan laut yang banyak disukai masyarakat, namun dengan bertambahnya jumlah industri dan pemukiman penduduk dalam suatu wilayah, umumnya di area tersebut sudah mengalami polusi karena peningkatan jumlah limbah salah satunya terkandung logam berat seperti arsen, dalam memperpanjang masa simpan pada produk seperti cumi yang mudah rusak dengan pencampuran bahan kimia berbahaya seperti formalin, selain cemaran logam dan kimia produk cumi-cumi juga rentan akan cemaran mikroba seperti Salmonella sp. Penelitian ini dilaksanakan dengan maksud untuk memahami keamanan pangan pada cumi segar yang diperdagangkan di pasar-pasar tradisional Kota Bogor. Pengujian logam berat arsen menggunakan alat dengan metode Atomic Absorption Spektrophotometer, formalin menggunakan Rapid Tes Kit merek Labtest serta pengujian cemaran mikroba menggunakan metode kualitatif. Sampel penelitian didasarkan dengan menerapkan teknik pengambilan sampel secara purposive yang melibatkan enam pasar tradisional yang berlokasi di Kota Bogor dengan dua kali ulangan simplo. Hasil penelitian pengujian logam berat menunjukan bahwa seluruh sampel terkandung logam arsen dengan kadar arsen berkisar 0,01- 0,09 mg/kg dan tidak melebihi ambang batas Standar Nasional Indonesia (1,0 mg/Kg), pengujian formalin semua sampel negatif terhadap kandungan formalin mengacu Standar Permenkes RI No 033 Tahun 2012, dan untuk pengujian cemaran mikroba pada penelitian ini seluruh sampel negatif mengandung Salmonella sp. dan tidak melebihi batas (negatif/25 g).
Penambahan Ekstrak Daun Pegagan (Centella Asiatica) Terhadap Mutu Kimia Susu Pasteurisasi Selama Penyimpanan Suhu Dingin Kusumaningrum, Intan; Hapsari, Distya Riski; Hastuti, Arti; Amelia, Lia
JURNAL AGROINDUSTRI HALAL Vol. 11 No. 1 (2025): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v11i1.10054

Abstract

Pasteurized milk with the addition of gotu kola leaf extract has higher total phenols and antioxidant activity than pasteurized milk alone. Therefore, pasteurized milk with the addition of extracts has the potential to improve its storage quality. This experiment aimed to study the quality of pasteurized milk with the addition of gotu kola extract, which was stored at 5°C for nine days. This research consists of factor A, namely the addition of gotu kola leaf extract with four different treatment levels (A1 = 0%, A2 = 0.25%, A3 = 0.50%, A4 = 0.75%) and Factor B, namely storage time, between 0 and 9 days with an interval of 3 days (0, 3, 6, and 9 days). The research results showed that the greater the addition of gotu kola leaf extract and the longer the storage time, the lower the pH value and protein content, increase the total acid, and a positive alcohol test. Adding gotu kola leaf extract to milk reduces the storage period by up to three days, compared to the storage period of up to six days for pasteurized milk without extract.

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