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Journal of Halal Science and Research

jhsr
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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 80 Documents

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Evaluation of halal assurance system on instant seasoning products cv. x, semarang Rifqi, Muhammad; Khairi, Amalya Nurul
Journal of Halal Science and Research Vol. 2 No. 1 (2021): February
Publisher : Universitas Ahmad Dahlan

Instant seasoning is a mixture of spices with a certain composition that is usually used as a cooking spice. The process of making instant seasoning has a critical point of halal in its manufacture because it can be exposed to unclean contamination during production process. Purpose of this study was to analysis the suitability of the application of halal assurance system based in HAS 23000 in CV. X. Method used in data collevtion is through observation, interviews, and study literature. Results obtained after a through analysis is that not all materials used have received halal approval by LPPOM MUI because mushroom broth does not find data regarding certificate number which indicates that validity period has passed and there are deficiencies in criteria for halal assurance system from material, tarining and education, written procedures for critical activities, internal audit, and management review.

The study of pig dna analysis methods in cosmetics: a review Sofiyani, Ratu Amada; Hariyanti, Hariyanti; Rahmi, Hanifah
Journal of Halal Science and Research Vol. 2 No. 1 (2021): February
Publisher : Universitas Ahmad Dahlan

Collagen is one of the components used for cosmetics. Functionally, collagen is derived from pig fat, which functions as a skin conditioning agent (Emollient), emulsion stabilizer (Emulsifier), and as ingredient to increase the viscosity of cosmetic preparations. The method that can detect pig content is the PCR method, which can confirm the presence of DNA content in pigs. In this study, an analysis of cosmetic products containing porcine DNA was carried out using the PCR method. This research was divided into two stages: the initial stage was DNA extraction, and the second stage was PCR analysis. This research is a study through literature study using the narrative review technique. This study aimed to collect information and examine the analysis method of identifying pig DNA contained in cosmetics to obtain the right and accurate way through a literature approach. From the literature study results, it can be concluded that the best extraction method for the isolation of porcine DNA in cosmetic preparations is the extraction method with the Boom Method, while the DNA analysis used to identify porcine DNA in cosmetics is RT-PCR (Real-time Polymerase Chain Reaction). Conventional PCR is because both methods have their respective advantages. The RT-PCR (Real-time Polymerase Chain Reaction) method can amplify and quantify the number of target DNA molecules. The Conventional PCR Method can form DNA bands based on the amplification value.

A taq man multiplex real-time pcr for identification of porcine and canine dna in halal food Pathaburee, Pojchanad
Journal of Halal Science and Research Vol. 2 No. 1 (2021): February
Publisher : Universitas Ahmad Dahlan

The efficient and timely detection of prohibited animals in Halal food is very important. This study aimed to establish a rapid detection method for porcine and canine DNA in a food product. Porcine and Canine DNA were Contaminated in halal food products using multiplex Real-Time PCR shown positive specificity only in Porcine and Canine meat but shown negative results in chicken, cow, and fish. The results from porcine showed that the lowest level is at 0.001% and 0.1% in raw meat and cooked meat heated at 120 degrees celsius for 15 min, and 0.1% in diluted canine DNA respectively. The method for detection of the contamination of porcine and canine DNA in Halal food products with multiplex real-time PCR technique is suitable and high sensitivity for detecting the DNA of prohibited animals in meat products and raw materials, such as detecting contaminated porcine DNA in sweet jelly and soup cubes.

Tapioca quality observation based on physical and chemical properties of products Rahmadhia, Safinta Nurindra; Wuryantoro, Wuryantoro; Ayuningtyas, Diah
Journal of Halal Science and Research Vol. 3 No. 2 (2022): September
Publisher : Universitas Ahmad Dahlan

PT Sinar Pematang Mulia, located in the Mataram Udik area, Central Lampung, is a company engaged in the tapioca flour industry with a production capacity of 500 tons/day. The purpose of the observation in this practical work is to determine whether the tapioca flour product of PT Sinar Pematang Mulia II is following the SNI for the quality of tapioca flour. The methods used include data collection and interviews. The analysis carried out as a determinant of the quality of the finished goods product is the analysis of water content, pH, retain a sample of 100 mesh, impurities mesh 325, SO2, ash content, starch content, whiteness, acid degree, and viscosity. Data were collected by analyzing for seven days and comparing the value of the analysis results with the standard of SNI tapioca flour and PerKBPOM no. 36 of 2013. It can be seen that in all the results of the analysis carried out, none of them exceeds the maximum limit.

Determination of critical control points on the chocolate bar production process in pt. cocoa chocolate, bandar lampung Awangsih, Wida; Juwitaningtyas, Titisari
Journal of Halal Science and Research Vol. 2 No. 2 (2021): September
Publisher : Universitas Ahmad Dahlan

PT. Aneka Coklat Kakoa is one of the food industries engaged in the food processing of chocolate products in Bandar Lampung. Chocolate products are processed food that is easily contaminated by microorganisms and processes their production is a risk to food safety, so it is necessary to handle it which is good to prevent this risk. That is the basis of the need for effort supervision of the chocolate bar processing process to minimize the possibility of the occurrence of danger. Hazard Analysis and Critical Control Point (HACCP) is a guaranteed system of food safety based on that hazards can occur at the point or stage of production certain, but the danger can be controlled. Its control measures for ensuring food safety are based on existing principles for identifying possible dangers at any stage of the food chain. One of the steps in applying HACCP is the determination of critical control points (CCP) by a method used in determining this critical control point: a decision tree diagram. Based on the results of the study, it was obtained that the critical control point is in the process of roasting, grinding, ball milling, packaging, and storage.

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

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.

Quality control of pasteurized milk products in aluminum foil packaging at dairy a, sleman, special region of yogyakarta Permana, Bayu Dwi; Juwitaningtyas, Titisari
Journal of Halal Science and Research Vol. 3 No. 2 (2022): September
Publisher : Universitas Ahmad Dahlan

Milk is a dairy farm product that contains various kinds of nutrients needed by humans. Bacteria easily contaminate milk, so it has a concise shelf life. One way to prevent bacterial contamination is by pasteurization. According to SNI 01-3951-1995, pasteurized milk has gone through a heating process of 72℃ for 15 seconds or heating at a temperature of 63-66℃ for 30 minutes. Company A's aluminum foil packaging pasteurized milk products are often defective. The defect is caused during the processing, preservation, and storage of milk that is not good. Therefore, quality control must be carried out in the pasteurization process of milk to ensure the quality of milk is maintained. Quality control is a process to assist in achieving products following the objectives. Quality control in the pasteurization process in company A needs to be discussed further to prevent defects in pasteurized milk in aluminum foil packaging. Attributes that affect milk quality are pH, color, texture, and aroma. The method used to determine the defect to milk is adjusted to the production in company A by taking 30% samples with a total of 3 production batches which are then analyzed for the type of defect, pH analysis with control charts, organoleptic quality analysis with scoring diagrams, and fishbone diagrams to determine the causative factors defect.

Observation of plastic packaging defects in halal chili sauce Nur Hidayat, Rizky Priandi; Rahmadhia, Safinta Nurindra
Journal of Halal Science and Research Vol. 2 No. 2 (2021): September
Publisher : Universitas Ahmad Dahlan

Food packaging is a material used to contain or wrap food, both in direct and indirect contact with food. The packaging process is closely related to product quality to ensure that the process that occurs will produce products according to the specified standards and can prevent damage or packaging defects. The relationship between packaging defects also has an impact on consumer decisions when they want to buy a product. This is because of the first impression that consumers get after seeing the shape of the product packaging being sold. This study aims to determine the process that produces the most plastic packaging defects in the chili sauce production process and the conformity of plastic packaging quality standards with SNI. The process of observing the plastic packaging defects of chili sauce products on the machine is carried out within 7 days. The analysis method uses Pareto diagrams, pie charts, and control charts. The results obtained are the highest plastic packaging defects in the chili sauce production process, the highest on machine number 1 is 22% with the number of packaging defects being 170 pcs.

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

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.

Evaluation of employee sanitation and hygiene in the production of javanese noodles Primayandi, Reiza; Khairi, Amalya Nurul
Journal of Halal Science and Research Vol. 3 No. 2 (2022): September
Publisher : Universitas Ahmad Dahlan

Evaluation of Industrial Sanitation and Employee Hygiene in Javanese Noodles Production. In the food industry, sanitation and hygiene are essential things in a food product or food safety from external contaminants or microbes that can affect the final product of the food production. The method of analysis used is the method of observation, interviews, direct practice, documentation, and library research. Check sheet based on CPPB-IRT reference Regulation of the Head of the Drug and Food Control Agency of the Republic of Indonesia Number HK.03.1.23.04.12.2206 of 2012 and the Food and Drug Monitoring Agency of 2020. This practical work report aims to determine the evaluation and application of industrial sanitation principles and employee hygiene and the efforts that can be made to improve industrial sanitation and employee hygiene. For things to be further evaluated, such as window construction or air ventilation. Steps that can be made to improve sanitation and hygiene for employees in the production of Javanese Noodles are to increase employee awareness of the importance of implementing sanitation and hygiene. This aims to minimize contamination of product production. It resulted from. From the results of direct observation and with a check sheet, it has been carried out according to the BPOM RI CPPB-IRT policy regulations.

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Nina Salamah

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+6281229772463

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Editorial Address
Jl. Prof. Dr. Soepomo, S.H., Janturan, Warungboto, Umbulharjo, Yogyakarta, Indonesia 55164

Location
Kota yogyakarta,

Daerah istimewa yogyakarta

INDONESIA

Abstract

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Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

Contact Name Nina Salamah

Contact Email nina.salamah@pharm.uad.ac.id

Phone +6281229772463

Journal Mail Official -

Editorial Address Jl. Prof. Dr. Soepomo, S.H., Janturan, Warungboto, Umbulharjo, Yogyakarta, Indonesia 55164

Location Kota yogyakarta, Daerah istimewa yogyakarta INDONESIA

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Contact Name
Nina Salamah

Contact Email
nina.salamah@pharm.uad.ac.id

Phone
+6281229772463

Journal Mail Official
-

Editorial Address
Jl. Prof. Dr. Soepomo, S.H., Janturan, Warungboto, Umbulharjo, Yogyakarta, Indonesia 55164

Location
Kota yogyakarta,

Daerah istimewa yogyakarta

INDONESIA