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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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Persyaratan Konsumen dan Parameter Teknis Yoghurt Mix Air Kelapa Mela, Ervina; Dwi Astuti, Santi; Ramadhan, Idhar
JURNAL AGROINDUSTRI HALAL Vol. 11 No. 2 (2025): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v11i2.11046

Abstract

Yoghurt mix merupakan salah satu produk yang dapat dikembangkan dari air kelapa. Untuk mendapatkan produk yoghurt mix air kelapa yang sukses di pasar, maka perlu dilakukan diketahui persyaratan konsumen dan parameter teknis yang sesuai. Tujuan dari penelitian ini adalah mengetahui atribut persyaratan konsumen, parameter teknis, dan prioritas persyaratan konsumen dan parameter teknis yang harus dipenuhi dalam pengembangan produk minuman yoghurt mix air kelapa. Langkah penelitian meliputi identifikasi atribut persyaratan konsumen, identifikasi parameter teknis, pembuatan matriks korelasi antara persyaratan konsumen dengan parameter teknis dalam bentuk tabel house of quality (HOQ), dan penentuan prioritas dalam pengembangan produk yoghurt mix air kelapa. Perancangan produk yoghurt mix air kelapa perlu memperhatikan 12 persyaratan konsumen dan 17 parameter teknis. Atribut persyaratan konsumen yang menjadi prioritas tinggi adalah label kemasan memuat informasi dan ilustrasi produk yoghurt mix, sedangkan parameter teknis yang menjadi prioritas tinggi pada pengembangan minuman yoghurt mix air kelapa adalah formulasi produk.
Penambahan Karagenan Dalam Edible Coating Lidah Buaya (Aloe vera. L) untuk Mempertahankan Kualitas Tomat Selama Penyimpanan Yunisa, Fina; Zalfiatri, Yelmira; Dewi, Yossi Kharisma
JURNAL AGROINDUSTRI HALAL Vol. 11 No. 2 (2025): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v11i2.13678

Abstract

The aim of this study was to obtain the best concentration of carrageenan in aloe vera edible coating on the quality of tomatoes during storage. This research was carried out experimentally using a completely randomized design (CRD) with five treatments and three replications. The edible coating treatments included K0 (without carrageenan), K1 (0.3% carrageenan), K2 (0.4% carrageenan), K3 (0.5% carrageenan), and K4 (0.6% carrageenan) which were applied to tomatoes during 16 days of storage. Sidik variance showed that the addition of carrageenan to aloe vera edible coating had a significant effect on the analysis of milk weight, hardness, total dissolved solids, vitamin C content, and descriptive color and texture tests. The best treatment in this study was aloe vera edible coating with the addition of 0.6% carrageenan (K4) in maintaining the quality of tomatoes during the 16th day of storage, with a weight loss value of 4.90%, hardness of 7.69 kg/f, total solids dissolved 1.47 ºBrix, vitamin C 21.65 mg/100g. The sensory assessment of tomatoes in the K4 treatment descriptively had a score of 4.73 (reddish orange), texture with a score of 3.83 (hard texture).
Formulasi dan Karakteristik Sediaan Lotion dengan Variasi Konsentrasi Minyak Atsiri Jahe Merah (Zingiber officinale var. rubrum) Rimadhani, Farras Fajria; Ma'ruf, Amar; Delfitriani, Delfitriani; Haris, Helmi
JURNAL AGROINDUSTRI HALAL Vol. 11 No. 2 (2025): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v11i2.18968

Abstract

Minyak atsiri jahe merah dapat digunakan sebagai bahan tambahan dalam komposisi lotion karena mengandung senyawa aktif seperti zingiberene, gingerol, dan shogaol yang memiliki sifat antibakteri, antiinflamasi, terapeutik, dan antioksidan. Tujuan penelitian ini adalah untuk mengkaji pengaruh penambahan minyak atsiri jahe merah terhadap sifat fisikokimia dan kontaminasi mikroba pada sediaan lotion berdasarkan SNI-16-4399-1996. Variasi konsentrasi minyak atsiri jahe merah pada 0%, 1%, 2%, dan 3% merupakan satu-satunya faktor dalam penelitian ini yang menggunakan Rancangan Acak Lengkap (RAL) dengan dua kali ulangan dan uji hedonik menggunakan metode Friedman-Conover. Karakterisasi sediaan lotion meliputi parameter penampakan, pH, bobot jenis, viskositas, angka lempeng total, daya sebar, iritasi, dan uji hedonik. Hasil analisis menunjukkan tingkat konsentrasi minyak atsiri jahe merah yang berbeda memengaruhi penampakan, pH, angka lempeng total, serta daya sebar, namun tidak memengaruhi viskositas dan bobot jenis lotion. Berdasarkan uji hedonik, panelis cenderung lebih menyukai formulasi 1% berdasarkan aroma, tekstur, dan tingkat penyerapan. Penelitian ini menyimpulkan bahwa sediaan lotion dengan konsentrasi 1% minyak atsiri jahe merah merupakan formulasi terbaik.
Modifikasi Tepung Hanjeli Menggunakan Autoclaving-Cooling dan Aplikasinya pada Cookies Rohmayanti, Titi; Amalia, Lia; Feranica
JURNAL AGROINDUSTRI HALAL Vol. 11 No. 2 (2025): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v11i2.19801

Abstract

Hanjeli termasuk ke dalam pangan lokal yang masih terus dilakukan inovasinya di Indonesia sehingga perlu dilakukan inovasi sebagai bahan baku dalam pembuatan produk. Tepung hanjeli dapat dilakukan modifikasi terhadap patinya sehingga akan menambah sifat fungsionalnya. Tujuan penelitian yaitu untuk mengembangkan bahan pangan lokal yaitu tepung hanjeli yang dimodifikasi dan penambahannya pada pembuatan cookies. Penelitian ini 1 faktor dengan 3 taraf perlakuan yaitu perbandingan tepung hanjeli termodifikasi dengan tepung terigu (100:0, 75:25, dan 50:50). Pengujian yang dilakukan yaitu uji proksimat, uji kadar serat, uji sensori, dan uji hedonik. Tepung hanjeli yang dimodifikasi dapat menurunkan kadar air, kadar lemak, dan hanya sedikit kadar protein akibat pemanasan pada proses autoclaving. Berdasarkan mutu hedonik cookies perbandingan tepung terigu 50% dan tepung hanjeli termodifikasi 50% menghasilkan produk yang paling disukai dengan mutu sensori berwarna cokelat cerah, aroma tidak langu, tekstur renyah, dan memiliki rasa manis. Hasil analisis cookies terpilih yaitu kadar air 8,70%; kadar abu1,36%; kadar protein 8,11%; kadar lemak 20,38%; kadar karbohidrat 61,44%;nilai kalori 466,14 Kkal; dan serat kasar 11,26%.
Karakteristik Kimia dan Sensori Stik Bawang dengan Substitusi Tepung Biji Labu Kuning (Cucurbita moscata) Jefferson, Karina Aida; Novidahlia, Noli; Riski Hapsari, Distya
JURNAL AGROINDUSTRI HALAL Vol. 11 No. 3 (2025): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v11i3.10785

Abstract

Garlic sticks are extruded snacks made from wheat flour. This study aims to obtain the selected formulation of onion stick products based on chemical characteristics (protein and crude fibre content) and onion stick sensory. This research design uses a completely randomised design (CRD) with 4 levels of treatment. The results showed that the ratio of flour and pumpkin seed flour had an effect on protein content, crude fibre content, colour quality, aroma quality, texture quality, taste quality of pumpkin seeds, on the level of liking for colour, aroma, taste, and overall but had no effect on taste quality (savoury) and level of liking for texture. The selected sticks were based on the treatment of 60% wheat flour and 40% pumpkin seed flour with a moisture content of 2.76%, ash content of 3.8%, fat content of 37.15%, acid insoluble ash content of 0.10%, carbohydrate content of 40.13%, protein content of 16.16% and crude fibre content of 2.99%. The sensory quality characteristics of the selected onion sticks are colour towards brownish yellow, aroma towards not languorous, taste towards savoury and towards pumpkin seed taste, and texture towards crunchy and towards not brittle. The hedonic value of the selected onion sticks has aroma, taste, texture and overall towards liking but colour towards disliking.
Peningkatan Kualitas Alpokat Selama Masa Penyimpanan Menggunakan Edible Coating dari Pati Kulit Singkong Putri, Mutiara Riyanto; Harun, Noviar; Zalfiatri, Yelmira
JURNAL AGROINDUSTRI HALAL Vol. 11 No. 3 (2025): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v11i3.13679

Abstract

The purpose of this research was to get the best starch concentration of cassava peel in the manufacture and the effect of edible coating on the quality of avocado. This research was conducted experimentally by using a completely randomized design with four treatments and four replications. The treatments in this research were P1 (concentration of starch cassava peel 1%), P2 (concentration of starch cassava peel 2%), P3 (concentration of starch cassava peel 3%), and P4 (concentration of starch cassava peel 4%) in edible coating of starch cassava peel formulation which applied to the avocado and stored for 15 days. Data obtained were statistically analyzed using analysis of variance (ANOVA) and continued with Duncan’s new multiple range test (DNMRT) at a 5% level. The parameters observed in avocado were weight loss, total dissolved solid, hardness and hedonic test of color and aroma. The best treatment in this research was P4 (concentration of starch cassava peel 4%). This treatment can maintain fruit quality for 15 days of storage so that avocados have a weight loss of 29.13%, total dissolved solids 1.43°Brix, hardness 8.10 kg/f, and hedonic tests for color 3.15 (somewhat favored) and aroma 3.12 (somewhat favored).
Penambahan Ekstrak Bawang Putih pada Edible coating Pati Singkong dan Tepung Cangkang Telur Terhadap Masa Simpan Cabai Merah Nurhalimah, Siti; Amanah, Lisania; Puspasari, Erna; Iznilillah, Wilna
JURNAL AGROINDUSTRI HALAL Vol. 11 No. 3 (2025): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v11i3.16184

Abstract

Red chili is a horticultural product that has a short shelf life at room temperature, one of which is due to microbial contamination. This is because metabolic activities such as respiration still occur after the product is harvested. Therefore, the application of Edible Coating is an alternative to extend the shelf life of red chili. This study aims to study the effect of different concentrations of garlic extract on weight loss, TPC value, and sensory quality of red chili. Randomized Block Design (RAK) 1 factor for weight loss parameters, TPC value, sensory quality with four treatment levels consisting of A1 (0%), A2 (3%), A3 (6%), A4 (9%). The results showed that differences in garlic extract concentrations affected the weight loss values ​​around 8.52%-2.16%, the TPC values ​​ranging from 6.93 to 5.17 Log CFU/g, the sensory quality of red color, slightly complex and smooth texture, and non-rotten aroma in red chilies during a 9-day storage period at room temperature.
Kajian Konsentrasi Gelatin dan Sirup Glukosa Terhadap Mutu Sensori Permen Jelly Nira Batang Kelapa Sawit Tua (Elaeis guineensis Jacq) Nurdjanah, Siti; Hidayat, Alif Fikri Nur; Hasanudin, Udin
JURNAL AGROINDUSTRI HALAL Vol. 11 No. 3 (2025): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v11i3.18922

Abstract

Old palm oil palm sap contains an appreciable amount of sugar. An alternatif to utilize the sap from old palm trunks is to process into jelly candy. This research was aimed to determine the right formulation of gelatin and glucose sugar to produce jelly candy made from palm tree sap with the best sensory quality and chemical properties. The research was carried out as a non-factorial, arranged in a Completely Randomized Design (CRD) with 5 replications. The experiment was conducted through two stages. The first stage was the addition of gelatin concentration of 2%, 3%, 4%, 5% and 6% with glucose syrup of 10 %. The best result from the first stage was then continued to find the best concentration of glucose syrup at 0%, 2.5%, 5%, 7.5% and 10% in the second stage. The test results show that the best gelatin concentration was 6%. In the second stage, the best glucose syrup concentration was 2.5%.
Karakteristik Mayones Rendah Lemak Menggunakan Pati Sagu Native (Metroxylon Sagu Rottb) dan Pati Sagu Termodifikasi Fisik (Ekstrusi dan Ultrasonik) Sari, Amelia Nurlaelasari; Budiyanto, Agus; Purwani, E. Y.; Amalia, Lia; Aminullah
JURNAL AGROINDUSTRI HALAL Vol. 11 No. 3 (2025): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v11i3.20976

Abstract

Tujuan dari penelitian ini adalah upaya diversifikasi produk mayones dengan menurunkan kadar lemak menggunakan pati sagu sehingga didapatkan mayones rendah lemak. Pati termodifikasi secara fisik ini dapat digunakan dalam berbagai produk makanan sebagai pengganti lemak. Analisis fisikokimia, mikrobiologi, PSA (Particle Size Analyzer) dan hedonik. dilakukan untuk mengetahui pengaruh perlakuan jenis pati sagu terhadap karakteristik mayones rendah lemak. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) satu faktor. Faktor perlakuannya adalah MPN, MPE, dan MPU. Hasil analisis fisikokimia mayones rendah lemak pada karakteristik kestabilan emulsi, viskositas, uji warna L a* b* menunjukkan hasil yang berpengaruh. Namun, tidak berpengaruh pada nilai pH. Hasil analisis mikrobiologi mayones rendah lemak pada uji Salmonella sp. menunjukkan hasil yaitu negatif koloni/25 gram, sesuai dengan standar yang SNI No.01- 4473-1998 yaitu tidak adanya kandungan mikroorganisme Salmonella sp. Hasil analisis PSA didapatkan nilai Z-Average yang berpengaruh, sedangkan nilai PdI tidak berpengaruh. Hasil uji mutu hedonik mayones rendah lemak pada karakteristik warna, aroma, rasa, tekstur, kekentalan, dan penerimaan umum menunjukkan hasil yang tidak berpengaruh. Studi ini menunjukkan potensi yang baik dari pati sagu untuk digunakan sebagai pengganti lemak dalam mayones dengan produk terpilih yaitu MPU.
Pengaruh Penambahan Larutan Daun Salam Terhadap Sifat Organoleptik ikan Kembung Mustofa, Rizki; kristiningsih, Ari; Murni Handayani; Mardiyana, Mardiyana; wittriansyah, khoeruddin
JURNAL AGROINDUSTRI HALAL Vol. 11 No. 3 (2025): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v11i3.21345

Abstract

This study aimed to determine the effect of adding bay leaf solution on the pH and organoleptic quality of mackerel during room temperature storage. The experiment used a Completely Randomized Design (CRD) with four concentrations of bay leaf solution (0%, 15%, 20%, and 25%) and two observation times (0 and 24 hours), each with three replications. The bay leaf solution was prepared through washing, grinding, boiling, filtering, and dilution. The observed parameters included pH, eye, gill, mucus, flesh, aroma, and texture based on organoleptic evaluation. The results showed that at 0 hours, treatments with 20% and 25% concentrations produced significantly higher pH values compared to other treatments (p<0.05), while after 24 hours no significant differences were found (p>0.05). Organoleptic tests indicated a decline in quality for all parameters after 24 hours of storage. Significant effects of bay leaf solution were observed only in certain parameters during the initial storage stage, particularly gills and texture, while its effectiveness decreased during longer storage. In conclusion, bay leaf solution has the potential to maintain the quality of mackerel during the early stage of room temperature storage but is less effective in preventing quality deterioration after 24 hours.

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