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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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Utilization of Azolla microphylla as Nitrogen Source in Nata de Coco Production Affected by Various Fermentation Conditions Husna, Afifa; Reviana, Nanda; Pradita, Shelly; Saati, Elfi; Siskawardani, Devi; Fahmi, Ilmam
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.v11i3.21364

Abstract

Ammonium sulfate (ZA) is commonly used as a nitrogen source in nata de coco production. However, its synthetic nature may leave harmful residues with long-term consumption. In this study, the floating aquatic plant Azolla microphylla was investigated as a natural alternative nitrogen source to replace ZA. The experiment evaluated the influence of fermentation temperature (26.3 °C and 30 °C), types of carbon sources (sucrose, glucose, fructose, and lactose), sugar concentrations (2%, 4%, 6%, and 8%), and starter concentrations (5% and 10%) on nata de coco production using A. microphylla as the nitrogen source. The results demonstrated that among the carbon sources tested, fructose at an incubation temperature of 30 °C was the most effective in supporting optimal nata formation, in terms of yield (39.08 %), thickness (1.15 cm), and crude fiber (8.59 %). Meanwhile, the combination of 6% sugar and 10% starter concentration produced the best nata de coco in terms of thickness (1.20 cm), yield (33.05 %), crude fiber content (8.69 %), and hardness value (8.34 N). This study confirms the potential of Azolla microphylla as a promising alternative to ammonium sulfate in nata de coco fermentation under well-optimized conditions.
Pengaruh Waktu Pengadukan Terhadap Stabilitas Dan Karakteristik Fisik Food Grade Grease Halal Dari CPO Tangki Timbun PT. ABC Agustin, Riska; Hairiyah, Nina; Fatimah; Musthofa, Imron
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.v11i3.21731

Abstract

The utilization of Crude Palm Oil (CPO) as a raw material for halal food grade grease represents a strategic effort to diversify palm oil downstream products, enhance added value, and reduce dependence on imported food lubricants. This study aims to evaluate the effect of stirring time variations (15, 30, and 45 minutes) on the stability and physical characteristics of halal food grade grease formulated from storage tank CPO of PT. ABC The process involved bleaching of CPO, blending with additives (NaOH, stearic acid, and acetic acid), followed by testing of pH, melting point, organoleptic properties, emulsion stability, and color stability. ANOVA analysis revealed that stirring time significantly affected color, aroma, and texture (p < 0.05). Longer stirring duration decreased pH from 9.33 to 9.06, while increasing the melting point from 148 °C to 158 °C. All formulations maintained color and emulsion stability during six weeks of storage. These findings indicate that optimization of stirring time plays a crucial role in producing halal food grade grease from CPO with desirable stability and physical properties, supporting the development of a sustainable halal agroindustry.
Persepsi dan Penilaian Konsumen terhadap Risiko Halal Rantai Pasok Bakeri Ash-Shidiqie, Azkia Yasna Nadhratuzzaman; Cahyadi, Eko Ruddy; Hidayatulloh, Furqon Syarief
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.v11i3.21875

Abstract

Halal is an important aspect for Muslim consumption. Innovation in food industry encourages business actors to maintain quality and halal assurance. The business process of bakery has contamination risks at every stage. Therefore, consumer awareness and thoroughness are crucial in choosing halal and thoyyib food. However, consumers often ignore the halal risk. Therefore, this study aims to determine the consumer perception of the halal risk of bakery. This research used a quantitative descriptive approach by distributing questionnaires. Halal supply chain risk assessment was conducted using FMEA method based on the plan, source, make, deliver, and return subprocesses. The results showed that the halal aspects, raw materials, production processes, and packaging according to halal standards were the most considered aspects by bakery consumers. The results of the halal risk assessment obtained 11 risk priorities based on the RPN value. The results showed that the highest risks from retail were the packaging damage, contamination from employees and product displays, and the difficulty of product returns by consumers. Potential risks at the producer are products do not have halal certificate and contamination from shipping transportation. Potential risks at the supplier were the packaging and meat ingredients that do not have halal supporting documents.
Karakteristik Kimia Soft Cookies Kombinasi Tepung Mocaf dan Tepung Kacang Koro Pedang Sebagai Alternatif Pangan Darurat Handayani, Murni; Mardiyana, Mardiyana; Rosita, Rosita Dwityaningsih
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.v11i3.21882

Abstract

Pangan darurat merupakan pangan yang dikonsumsi pada saat terjadi bencana. Salah satu produk yang dapat dijadikan sebagai alternatif pangan darurat yaitu soft cookies. Soft cookies merupakan kue kering dari adonan lunak yang renyah di bagian luar dan lembut di bagian dalam, dengan memanfaatkan bahan lokal yaitu tepung mocaf dan tepung kacang koro pedang soft cookies mengandung nutrisi yang dibutuhkan oleh masyarakat. Penelitian ini bertujuan untuk mengetahui karakteristik kimia soft cookies kombinasi tepung mocaf dan tepung kacang koro pedang sebagai alternatif pangan darurat. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan kombinasi tepung mocaf dan tepung kacang koro pedang yaitu F1 (100%;0%), F2 (90%:10%), F3 (80%:20%), F4 (70%:30%) masing-masing perlakuan diulang sebanyak 3 kali sehingga didapatkan 12 unit percobaan. Parameter yang diamati meliputi kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat, kalori. Hasil penelitian menunjukkan bahwa nilai rata-rata parameter soft cookies tertinggi pada kadar air sebesar 11,39 (F4), kadar abu sebesar 2,06 (F4), kadar protein 3,39% (F3), kadar lemak sebesar 16,83% (F2), kadar karbohidrat sebesar 68,98% (F3 dan F4) dan kalori sebesar 485 kkal/100 gram (F3). Soft cookies dengan berat 100 gram per kemasan mengandung 485 kkal sehingga untuk memenuhi kebutuhan kalori harian 2100 kkal, maka masyarakat dapat mengkonsumsi 5 kemasan berisi 25 butir per hari.
Kandungan Bakteri Asam Laktat pada Sourdough Air Fermentasi Nanas dan Pengaruhnya terhadap Mutu Tekstur Roti Tepung Beras Agustina, Nia; Haris, Helmi
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.v11i3.22334

Abstract

This study aimed to evaluate the utilization of pineapple fruit fermentation water as a natural starter in sourdough production and its effect on the textural properties of rice-based bread. The fermentation water was prepared from a mixture of pineapple, water, and sugar, and fermented at 30°C for 48 hours until reaching optimum microbial activity. The resulting sourdough was then applied in bread making using rice flour as the main ingredient, combined with tapioca and potato flours. The experimental design used a Completely Randomized Design with three treatments, namely control bread (commercial yeast), water-based sourdough bread, and pineapple sourdough bread, each repeated three times. Observed parameters included pH, titratable acidity, lactic acid bacteria and yeast counts, specific volume, crumb microstructure, and bread texture. The results showed that pineapple fermentation water supported the growth of lactic acid bacteria and yeast, reaching the highest population at 48 hours, indicated by a decrease in pH and an increase in acidity. Pineapple sourdough bread exhibited higher hardness, gumminess, and chewiness compared to the control and water sourdough bread, but maintained good springiness, resulting in a softer crumb structure that was not brittle. In conclusion, pineapple fermentation water can serve as a promising natural starter to improve the quality and texture of gluten-free rice bread.

Page 30 of 30 | Total Record : 295

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