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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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Pengaruh Penambahan Pasta Tulang Ikan Lele dan Tepung Ampas Tahu Pada Kerupuk Lokal Terhadap Karakteristik Sensorinya Handayasari, Faridah; Kusumaningrum, Intan; Nurlaela, Raden Siti; Triyassari, Fiola
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.v11i1.10199

Abstract

Crackers are snacks made from tapioca. This study aims to utilize catfish bones and tofu dregs flour as crackers. The research design used a one-factor Completely Randomized Design (CRD), with four treatment levels of the addition ratio: (0%: 0%), (15%: 15%), (20%: 10%), and (25%: 5%). The data analysis involved ANOVA with Duncan's Further Test, with a 95% confidence interval. The results showed that the sensory and hedonic properties of the crackers were significantly influenced by the color, aroma I (catfish bones), aroma II (tofu pulp flour), taste, texture, and overall experience. Additionally, increasing the concentration of tofu pulp flour led to a decrease in color, aroma, taste, and texture in the crackers. The selected product, A4 treatment crackers with the addition of 25% catfish bone paste and 5% tofu pulp flour, produces a brownish yellow color, aroma I towards not fishy, aroma II towards not languorous, taste towards salty, texture towards crispy. The hedonic results on all parameters lead to likes. The selected crackers had a moisture content of 5.41%, ash of 7.57%, protein of 5.40%, calcium of 3.801%, and physical test (chewability) of 465.34%.
Karakteristik Fisik Selulosa Pelepah Nipah (Nypa fruitcan) dengan Hidrolisis Asam Kuat Kristiningsih, Ari; Wittriansyah, Khoeruddin; Hastuti, Hety Dwi; Sodikin, Jenal
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.v11i1.10789

Abstract

Nypa palm (Nypa fruticans) possesses various potential uses, one of which is as a source of cellulose. Cellulose can be a raw material in industries such as paper production, pharmaceuticals, and biomaterials. However, the fiber of the nipa palm frond tends to be brittle and fragile. Reducing the particle size of the fiber can enhance its mechanical strength, which can be achieved through acid hydrolysis using a 10% strong acid solution. This study aims to characterize the cellulose extracted from nipa palm fronds after acid hydrolysis. The alpha-cellulose content obtained was 39.626%, with a lignin content of 18.633%. Morphological characterization revealed that the cellulose particles ranged from 615.814 μm to 840.719 μm in size. Scanning Electron Microscope–Energy Dispersive X-ray (SEM-EDX) analysis showed that the fibers were elongated with irregular lengths and were composed primarily of carbon and oxygen elements. Fourier Transform Infrared (FTIR) spectroscopy identified the presence of O–H, C–H, and C–O functional groups as the main components of cellulose, along with C=O groups associated with lignin. These findings indicate that acid hydrolysis effectively reduces the particle size of nipa palm frond fibers and enhances their physical characteristics, making them more suitable for advanced material applications.
Karakteristik dan Efektivitas Lotion Antinyamuk Berbahan Dasar Limbah Kulit Nanas dan Kulit Jeruk Manis Dewi, Yossie Kharisma; Johan, Vonny Setiaries; AR, Nur Hasnah; Putra, M. Hidayatullah Setia Dharma; Siregar, Erpiani; Diana, Ayu
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.v11i1.11012

Abstract

One efficient method to prevent infections spread by mosquitoes is to use repellent. However, when used regularly over an extended period, insect repellents containing DEET commonly available on the market may induce adverse effects such as hypersensitivity, irritation, and hives. Pineapple and sweet orange peels can be utilized as natural ingredients in mosquito-repelling lotions because they contain various secondary metabolites, including tannins, saponins, flavonoids, alkaloids, steroids, and essential oils. This study aimed to find the optimal concentration of pineapple peel extract based on the characteristics of the produced mosquito repellent lotion. The experiment used a completely randomized design (CRD), producing 15 experimental units with five treatments—pineapple peel extract concentrations—each with three replications: 2%, 3%, 4%, 5%, and 6%. The lotion with a 6% concentration of pineapple peel extract (LNJ5) was selected due to its homogenous physical characteristics, pH of 7.89, spreadability of 6.98 cm, viscosity of 2131.02 cP, and mosquito protection rate of 88.64%. The lotion had a yellowish-brown color, a faint pineapple and orange scent, and a descriptive organoleptic evaluation that panelists found pleasing
Formulasi Pembuatan Jelly Powder Flavour Vanilla Meggunakan Gracilaria Sp Dengan Penambahan Karagenan Seftiono, Hermawan; Hartanto, Adrian; Taufik, Moh.
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.v11i1.11525

Abstract

Jelly powder is a product that can be used as the main raw material in the manufacture of jelly drinks, jelly candy, jelly pudding, and others; the primary function of jelly powder is to improve the viscosity and strength of the gel in the product you want to make. In this research, Jelly powder used Gracilaria sp. as the main ingredient and carrageenan as a gelling agent in jelly products. Gracilaria sp. was chosen because it is relatively easy to cultivate and abundantly available in the sea. This research aimed to determine vanilla flavored jelly powder's formulation and analyze the sensory properties. The methods used in the sample extraction process are soaking, drying, bleaching, acidification, and grinding. The data obtained were then processed by one-way analysis of variance (ANOVA) at a 95% confidence level using Duncan's further test. The best formulation from the results of the organoleptic analysis is F3. This formulation has hedonic values for taste, aroma, texture, aftertaste, and overall, respectively, 3.52 ± 0.82, 3.18 ± 0.8, 3.9 ± 0.78, 3.73 ± 0.7, and 3.58 ± 0.31. This formulation showed good organoleptic values across all parameters, indicating its potential to be the best formula for producing jelly powder
Pengujian Organoleptik Nugget Fortifikasi Tepung Daun Kalakai Pretreatment Asam Jeruk Nipis Wijinindyah, Ayutha; Putri, Salsa Arifa; Saputra, Andrey Rolis
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.v11i1.11942

Abstract

Kalakai (Stenochlaena palustris) is a typical Kalimantan fern that grows wild in peat soils. It contains high levels of nutrients, particularly iron (4.153 mg/100 g), which can be beneficial for treating anemia. However, its utilization remains very limited, thus innovation is needed to develop it into nutritious food products, including fortification into chicken nugget production. Kalakai leaf flour was prepared by drying at 50°C until the moisture content reached below 10%, preceded by soaking in 0.5% lime solution (acid pretreatment) to accelerate drying, minimize color loss, and preserve nutrient content. The flour was then added to the nugget mixture at concentrations of 5%, 10%, and 15%, compared to a control group. This study employed a Completely Randomized Design (CRD) with four treatments and three replications. Organoleptic tests were analyzed using SPSS ANOVA. The results showed that each treatment differed significantly (p ≤ 0.05). The addition of 5% kalakai leaf flour achieved the highest acceptance by the panelists. It is hoped that the results of this study will encourage public interest in processing kalakai to enhance the nutritional value of food products.
Substitusi Tepung Nangka dan Durasi Fermentasi terhadap Profil Mutu Kimia dan Sensori Roti Manis Berbasis Tepung Terigu Irmayanti; Anwar, Chairil; Irhami; Aprita, Ika Rezvani
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.v11i1.12662

Abstract

Bread is one of the staple foods consumed by the Indonesian population, in addition to rice. It contains carbohydrates and serves as an important source of energy and calories. This study aimed to examine the effect of jackfruit flour substitution and fermentation duration on the chemical and sensory quality profile of wheat flour-based sweet bread. A factorial completely randomized design was used, with two factors: jackfruit flour substitution and fermentation time. The results showed that increasing the proportion of jackfruit flour led to higher ash content and improved sensory scores for color, taste, texture, and aroma, but had no significant effect on reducing moisture content. Similarly, fermentation duration increased ash content and enhanced organoleptic attributes without significantly lowering moisture. The combination of both factors improved ash content, sensory quality, and reduced moisture levels in the bread. The optimal treatment, based on panelist acceptance, was found at 15% jackfruit flour substitution and 60 minutes of fermentation, yielding the following product characteristics: moisture 19.21%, ash 1.58%, color 4.13 (like), taste 4.00 (like), aroma 4.20 (like), and texture 4.07 (like).
Persepsi Industri Jamu Madura dalam Memberikan Jaminan Halal pada Konsumen di Kabupaten Bangkalan Triyasari, Sri Ratna; Anti, Listiana Budi; Asfan, Dian Farida
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.v11i1.12717

Abstract

Sertifikat halal berguna sebagai jaminan bagi konsumen, untuk keamanan bahan baku dan proses produksi yang aman. Produk jamu yang dikonsumsi juga karena khasiatnya, membutuhkan legalitas halal untuk memberikan rasa aman dan percaya pada konsumen. Penelitian ini bertujuan untuk mengetahui karakteristik dan persepsi pelaku usaha dalam memberikan jaminan halal pada konsumen. Metode analisis yang digunakan yaitu analisis deskriptif kualitatif kemudian untuk mengetahui persepsi pelaku usaha menggunakan skala likert. Hasil penelitian menunjukkan indikator persepsi yang dianggap sangat baik adalah pentingnya faktor halal karena kewajiban agama; lalu pentingnya kebersihan dan keamanan produk; selanjutnya label halal merupakan item yang penting. Tingkat kesadaran pemilik usaha UMKM tinggi dalam hal menyediakan jaminan halal terhadap konsumen memerlukan adanya dukungan dari pemerintah untuk mengoptimalkan produk yang aman dengan legalitas yang baik. indeks tingkat persepsi industri jamu dalam memberikan jaminan halal yaitu sebesar 81,75% yaitu sangat baik yang artinya para pelaku usaha memiliki kesadaran yang tinggi terkait kepemilikan sertifikasi halal.
Analisis Titik Kritis Keharaman Produk Tutug Oncom Nurhamzah, Lutfi Yulmiftiyanto; Husnul, Nisatami; Ghaffar, Mufti
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.v11i1.13540

Abstract

Food producers' readiness for halal certification needs to pay attention to many aspects. Tutug oncom is a product made from oncom which is made from peanut meal, then fermented for 7 days using Rhizopus sp. This research aims to determine the critical point for harmfulness of tutug oncom. Data was collected by conducting observations, interviews with producers, and documentation, as well as making adjustments to the halal-related guidelines that apply in Indonesia. The results of this research are: 1) oncom raw materials are the critical point of haram because they do not have a halal certificate, especially since oncom uses bacterial culture during the fermentation process, 2) sautéing and roasting are the critical points of haram in the production process, because there are several other spices that are not yet guaranteed halal, 3) no critical points are found on production equipment, this is because the equipment is kept in a clean, closed condition, and is always replaced if something is broken. Based on the results of our research, it shows that foods that are commonly consumed daily may have the potential to have a critical point for harmfulness both in the ingredients and the processing process.
Karakteristik Kimia dan Sensori Crispy Cookies Kacang Hijau (Vigna radiata) dengan Penambahan Tepung Pisang Susu (Musa acuminata var. Silk) Anggrayni, Puteri; Herawati, Maria Marina
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.v11i1.14041

Abstract

Crispy cookies are processed pastries that are usually made from wheat flour. Flour in making crispy cookies can use other alternatives, namely local food-based flour such as mung bean flour and milk banana flour. The researcher aims to determine the chemical and sensory characteristics and obtain the best treatments according to chemical analysis (analysis of water, carbohydrate, protein, ash, and fat content, E.coli contamination,) and organoleptic tests. This research used a Randomized Block Design (RAK) including 5 treatments and 5 replications. The five treatments had the following ratio of green bean flour to milk banana flour, P0 (100% : 0%), P1 (90%: 10%), P2 (80%: 20%), P3 (70%: 30%), and P4 (60%: 40%). Addition of milk banana flour has a significant effect on increasing water content, but does not have a substantial effect on protein, ash, fat, and carbohydrat content. The best treatment according to chemical analysis and organoleptic tests is P2 treatment.
Deteksi Cepat Formalin Menggunakan Zat Warna Kelopak Bunga Rosella ((Hibiscus Sabdariffa L.) Pada Berbagai Produk Pangan Basah Tirtawati, Desi; Mardiah; Rahmawati, Siti Irma
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.v11i1.15681

Abstract

One of the dangerous substances still used in food goods as a preservative is formalin. The public finds it challenging to identify food products that contain formalin because formalin testing has so far been done in labs using chemical reagents. Formalin may be identified using anthocyanin dyes, according to the findings of multiple studies. Anthocyanin dyes are reported to be present in rosella flowers. Finding out if rosella flower extract can be utilized to detect formalin in different wet food products was the aim of this investigation. Using water and ethanol solvents, fresh rosella flower petal extract and dried rosella were prepared in different ratios of 1: 4, 1: 6, and 1: 8. The resulting food product samples were then tested on white tofu, lontong, and yellow noodles. The color changes that transpired in samples that were provided liquid rosella flower petal extract and the paper kit test were used to conduct qualitative observations. Formalin identification was analyzed by comparing the qualitative and quantitative findings of laboratory tests. The study's findings demonstrated that food samples containing formalin with a pH of greater than 8 underwent a color shift. In the paper kit test of fresh Rosella flower petal extract, the red color turned yellow and went from red to greenish blue. While the results of observations of color changes using dried rosella flower petal extract were more difficult to detect because the color was too thick. The fresh rosella flower petals ethanol extract with a 1:8 ratio produced the best results.

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