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Nina Salamah
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Journal of Halal Science and Research
Published by Universitas Ahmad Dahlan
ISSN : 27156214     EISSN : 29644909     DOI : 10.12928
Core Subject : Education,
Other
Journal of Halal Science and Research (JHSR) is a refereed journal published by Universitas Ahmad Dahlan Yogyakarta. It is a semi-annual journal, published in February and September (two issues each year). The main objective of the publication is to create a platform to publish original articles, research finding, case studies, and book reviews related to the field of Halal Studies. The editorial board welcomes original contributions which have never been published or under consideration for publication in any other publication. The journal invites scholars, practitioners, and researchers to submit articles to the management team. Articles submitted will be published after being verified and modified to suit the standard journals.
Arjuna Subject : Umum - Umum
Articles 5 Documents
 1 
Search results for , issue "Vol. 3 No. 1 (2022): February" : 5 Documents clear
Evaluation of the application of the principles of industrial sanitation and employee hygiene Pamukti, Kevin Bagus; Juwitaningtyas, Titisari
Journal of Halal Science and Research Vol. 3 No. 1 (2022): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1010.297 KB) | DOI: 10.12928/jhsr.v3i1.6817

Abstract

The food industry is an industry that processes agricultural products into products, all of which are ready for consumption by a community. Therefore, the food industry is more involved in the downstream part of making these products. The primary function of the food industry is to save, disseminate, and increase the added value of agricultural products effectively and efficiently. Sanitation is an effort that monitors several environmental factors that affect humans and significantly impact the effect, damage to physical development, health, and survival in life, or efforts to maintain food, workplace, or free from pollution caused by bacteria, insects, or other animals. This study aims to analyze industrial sanitation and employee hygiene based on the reference in a Regulation of the Minister of Industry of the Republic of Indonesia No. 75/M-IND/PER/7/2010 concerning Good Processed Food Production Methods. The analytical method uses a check sheet, descriptive statistical analysis, and fishbone diagrams. The results of the analysis showed that the application of industrial sanitation and employee hygiene at Sweet Sundae was good, with the percentage of application is 85% being implemented and 15% not being implemented.
Analysis of organoleptic properties and consumer acceptance of frozen noodle products Zuhdi, Muhson; Khairi, Amalya Nurul
Journal of Halal Science and Research Vol. 3 No. 1 (2022): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (664.075 KB) | DOI: 10.12928/jhsr.v3i1.6828

Abstract

Frozen noodles are a type of noodles that undergo a boiling process after the noodle printing stage so that the moisture content reaches 52%. An organoleptic test is a sensory test with testing using human senses as the primary tool in measuring acceptance power. The purpose of writing this journal is to determine organoleptic properties and consumer acceptance of frozen noodle products. The method used was a hedonic test on 20 semi-trained panelists. The parameters tested were color, aroma, suppleness, softness, stickiness, taste, and degree of liking. The parameters that consumers most like are in terms of the color of the noodles, while the parameters that consumers do not like are the stickiness of the noodles.
Analysis of rhodamine b content in beef sausages sold in yogyakarta city market using visible spectrophotometry method Salamah, Nina; Kurniaty, Santyas
Journal of Halal Science and Research Vol. 3 No. 1 (2022): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1060.75 KB) | DOI: 10.12928/jhsr.v3i1.6843

Abstract

Rhodamine B is a synthetic dye commonly used as a textile dye. According to the Minister of Health of the Republic of Indonesia No. 033 of 2012, rhodamine B is an additional colorant prohibited from being used in food products because of its carcinogenicity. This study aimed to determine the presence of rhodamine B in beef sausages sold at the Yogyakarta City Market by visible spectrophotometry. The sample used in this study was a beef sausage with a reddish-pink characteristic and without a brand. The result analysis method used in determining the qualitative test is by comparing the sample wavelength with the wavelength of the Rhodamine B standard and using the Thin Layer Chromatography (TLC) method. In the quantitative analysis, the Visible Spectrophotometry method was used. The data obtained were then analyzed using the SPSS Kolmogorov-Smirnov method, then ANOVA was used. The results of the qualitative test study obtained three positive samples containing Rhodamine B from a total of 7 samples tested. Determination of Rhodamine B levels in samples using Visible Spectrophotometry with a maximum wavelength of 556.0 nm. Rhodamine B levels obtained in samples A, C, and G were 1.06 ± 0.67; 0.87 ± 0.81, and 1.04 ± 0.82 ppm. Conclusions in the Kolmogorov-Smirnov test, the data were normally distributed, and the ANOVA results showed no differences in levels between samples.
An informative search of dyes content rhodamin b in blusher, lipstick, and eyeshadow cosmetics Haryati, Husnul; Guntarti, Any
Journal of Halal Science and Research Vol. 3 No. 1 (2022): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (665.092 KB) | DOI: 10.12928/jhsr.v3i1.6844

Abstract

Decorative cosmetics are preparations used to beautify the appearance and cover up flaws in the skin, such as blemishes on the skin so that the user looks fresher. Examples of decorative cosmetics include lipstick, blusher, eye shadow, and so on, which are usually given the addition of synthetic dyes such as rhodamine. The addition of rhodamine B dye to cosmetics is not permitted. However, the use of dyes is still widely abused by irresponsible people. This review article aims to see whether Rhodamine B dye is present in decorative cosmetics such as blusher, lipstick, and eye shadow. I am writing review articles by searching using search engine assistance, namely Google Scholar, PubMed, and Science Direct. A literature search was performed using the following keywords or terms and strategies: "analysis" OR "determination" OR "Rhodamine B" AND "cosmetics" AND "lipstick" OR "blush" OR "eye shadow.” Data used in the review of this article refers to studies or studies that have been carried out previously, namely in the form of articles or journals for the last five years, from 2015 to 2019, and other sources such as textbooks and these data. The results obtained in the search for articles were from 125 journals. They are then selected based on predetermined inclusion criteria. Seven journals fall into the inclusion criteria. The sample criteria include registered BPOM, not registered with BPOM, red and inexpensive color. The search results concluded that there are still many rhodamine B coloring agents in decorative cosmetics circulating in Indonesia, such as blush, lipstick, and eye shadow. Dede Komarudin did the highest levels of Rhodamine B in Siva Fauziah, Ratih Pramintari (2019) with a blush on a 776.98 μg/mg sample taken from Jatinegara Market, Jakarta.
Evaluation of the implementation of good manufacturing practices (gmp) in cv panda food, a special region of yogyakarta Saputra, Agum Dwi; Rahayu, Wahidah Mahanani
Journal of Halal Science and Research Vol. 3 No. 1 (2022): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (826.675 KB) | DOI: 10.12928/jhsr.v3i1.6857

Abstract

CV Panda Food is a company engaged in the snack food industry in the form of nori (seaweed) which Mr. Stenly Hendi Avanda founded in 2012. There are several products and various flavors offered by CV Panda Food, such as Mininori Seasoned Chicken and Roast Beef, Panda Seaweed Original Flavor, Spicy Flavor, and Barbeque Flavor. To keep the food free of potential biological, chemical, and other pollutants that could harm, interfere with, or otherwise put human health in jeopardy so that it is safe to consume, CV Panda Food needs to be evaluated on Good Manufacturing Practices (GMP). Mininori production, which refers to the Regulation of the Minister of Industry of the Republic of Indonesia Number 75/M-IND/PER/2010, consists of location, buildings, facilities and sanitation, machinery and equipment, materials, process control, final products, laboratories, workers, packaging, labels and product description, storage, maintenance and sanitation programs, transportation, documentation and recording, training, product recall and program implementation. The purpose of implementing the Practical Work is to implement GMP at CV Panda Food concerning the Regulation of the Minister of Industry of the Republic of Indonesia No. 75/M-IND/PER/7/2010 and the obstacles found in CV Panda Food in implementing GMP in Miniori production. The methods used in data collection are observation, interviews, direct practice, documentation, and literature study. The results are that CV Panda Food has not fully implemented the GMP Regulation of the Minister of Industry of the Republic of Indonesia No. 75/M-IND/PER/7/2010. There are 83.07% appropriate, and 16.93% non-conformance from 18 aspects due to human factors, materials, environment, and methods, namely doors, ventilation, and windows not equipped with screens, not having a laboratory, walls, and floors form elbows so that the production environment is challenging to clean, there is no pest prevention, lack of dryers or tissue and lack of firm action on GMP violators, lack of awareness in the implementation of sanitation, and there is still garbage that accumulates in the production room due to lack of monitoring from the head production that pollutes the environment.

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