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Jurnal Ilmiah Pangan Halal
Published by Universitas Djuanda Bogor
ISSN : 27154874     EISSN : 30249988     DOI : https://doi.org/10.30997/jiph
Core Subject : Education, Agriculture, Engineering,
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Industrial & Manufacturing Engineering Other
Jurnal Ilmiah Pangan Halal (JIPH) or Journal of Halal Food Science focuses on publishing original and important research manuscripts or invited review manuscripts dealing with halal management of food, food science, food technology, food nutrition, and its application.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 148 Documents
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Kajian Peningkatan Aktivitas Antioksidan pada Umbi-Umbian Melalui Fermentasi Jusman, Nur Hasanah; Wikandari, Prima Retno; Saputri, Ratih Dewi
Jurnal Ilmiah Pangan Halal Vol. 7 No. 2 (2025): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v7i2.19321

Abstract

Tubers are recognized as local food sources rich in bioactive compounds, particularly phenolics and flavonoids, which function as natural antioxidants. However, in many tubers, phenolic compounds are often bound in glycosidic forms, reducing their antioxidant effectiveness. To enhance their bioactivity, these glycosidic bonds can be hydrolyzed through fermentation, utilizing microorganisms with β-glucosidase activity such as Lactobacillus plantarum. This enzyme breaks glycosidic bonds, releasing glucose and aglycones in free forms that are more biologically active and possess greater antioxidant potential. As a result, the bioavailability and absorption of phenolic compounds in the human body are improved, enhancing their ability to neutralize free radicals. Several types of tubers, including Chinese yam, jicama, and cassava, have shown significant increases in total phenolic and flavonoid content after undergoing fermentation. Studies have demonstrated that fermentation not only boosts antioxidant activity but also supports the development of more nutritious and affordable functional food products derived from tubers. Nonetheless, the success of fermentation depends on several factors, including microbial strains, fermentation duration, environmental conditions, and processing techniques. This review aims to summarize current findings on how fermentation enhances antioxidant properties in tubers and its potential application in functional food innovation.
Analisis Kebijakan Cara Penyembelihan Ayam Sesuai Syariat Islam di Restoran Makanan Cepat Saji Nurjanah, Aanisah; Setiawan, Apriyansyah; Mulyana, Korie Youlandari Hartini; Suhartini, Titi; Salsabila, Tania Rizky; Supriyadi, Tedi
Jurnal Ilmiah Pangan Halal Vol. 7 No. 2 (2025): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v7i2.19324

Abstract

Penelitian ini bertujuan untuk menganalisis kebijakan penyembelihan ayam sesuai syariat Islam di restoran makanan cepat saji dalam konteks penguatan industri pariwisata halal di Indonesia. Metode yang digunakan adalah pendekatan kualitatif dengan studi kasus di lima lokasi di Kabupaten Sumedang, melalui wawancara, observasi, dan studi literatur. Hasil penelitian menunjukkan bahwa kehalalan produk makanan, terutama pada aspek penyembelihan, merupakan elemen krusial dalam membangun kepercayaan konsumen Muslim. Lima isu utama yang diidentifikasi mencakup: kehalalan produk food and beverage, standar syariat dalam penyembelihan, adaptasi teknologi modern, etika penyembelihan dan kesejahteraan hewan, serta peran sertifikasi halal. Temuan ini menegaskan bahwa kepatuhan terhadap prinsip syariat, didukung oleh teknologi dan pengawasan yang tepat, menjadi kunci dalam menjamin kehalalan dan kualitas produk. Sertifikasi halal terbukti memainkan peran strategis dalam meningkatkan kepercayaan publik dan memperluas pasar produk halal. Penelitian ini merekomendasikan sinergi antara pelaku usaha, pemerintah, dan lembaga keagamaan dalam memperkuat implementasi penyembelihan halal sebagai bagian dari strategi pengembangan ekosistem pariwisata halal yang berkelanjutan.
Penerapan Logistik Halal : Studi Kasus di PT. Rajawali Nusindo Mustafa, Diana; Utama, Hendra; Jumiono, Aji; Mardiah, Mardiah
Jurnal Ilmiah Pangan Halal Vol. 7 No. 2 (2025): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v7i2.19508

Abstract

Penerapan Undang-Undang No. 33 Tahun 2014 tentang Jaminan Produk Halal (UU JPH) telah mendorong pentingnya sistem logistik halal dalam menjaga integritas kehalalan produk hingga ke tangan konsumen. Penelitian ini bertujuan untuk mengkaji implementasi Sistem Jaminan Produk Halal (SJPH) pada PT. Rajawali Nusindo sebagai penyedia jasa logistik, khususnya dalam penanganan produk pangan, farmasi, dan alat kesehatan. Penelitian dilakukan dengan pendekatan deskriptif-kualitatif melalui studi kasus, wawancara, observasi lapangan, serta kajian dokumen. Hasil penelitian menunjukkan bahwa PT. Rajawali Nusindo telah menerapkan SJPH secara menyeluruh pada titik-titik kritis logistik, mulai dari penerimaan, penyimpanan, distribusi, hingga kegiatan pencucian fasilitas. Perusahaan juga telah menerapkan sistem identifikasi dan pemisahan fisik antara produk halal dan tidak halal, menjaga kebersihan fasilitas dan alat transportasi, serta membangun sistem dokumentasi dan traceability yang memadai. Tantangan yang dihadapi antara lain keterbatasan produk farmasi bersertifikat halal, ketergantungan pada bahan baku impor, serta risiko kontaminasi silang. Untuk meningkatkan efektivitas implementasi SJPH dan daya saing sebagai penyedia jasa logistik halal, disarankan penerapan sistem manajemen logistik berbasis Internet of Things (IoT) guna memperkuat ketelusuran dan pelacakan secara waktu nyata serta meminimalkan kesalahan manusia.
Potensi Antioksidan Kombucha Bunga Telang (Clitoria ternatea) sebagai Minuman Fungsional Pujiyanti, Aloysia Sri; Ilmi, Annisa Nurul
Jurnal Ilmiah Pangan Halal Vol. 7 No. 2 (2025): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v7i2.19537

Abstract

Kombucha yang difermantasikan dari bunga telang (Clitoria ternatea) merupakan minuman fungsional dengan potensi antioksidan tinggi dan nilai tambah kesehatan. Beberapa penelitian melaporkan bahwa bunga telang kaya akan antosianin dan flavonoid, senyawa fenolik yang efektif menetralisir radikal bebas penyebab penyakit degeneratif seperti kanker, penyakit jantung, diabetes, dan penuaan dini serta mempertahankan mutu produk pangan. Metode tinjauan pustaka (literature review) menggunakan metode yang bersifat deskriptif-kualitatif dengan tujuan mengkaji potensi antioksidan kombucha berbasis bunga telang (Clitoria ternatea) sebagai minuman fungsional. Beberapa penelitian melaporkan aktivitas antioksidan yang diukur menggunakan metode DPPH pada kombucha bunga telang dengan rentang waktu fermentasi 8 hingga 20 hari menghasilkan aktivitas antioksidan yang tinggi dengan IC50 15%-19% dan % Inhibisi 70%-89%. Sehingga dapat disimpulkan dengan aktivitas antioksidan yang tinggi memiliki potensi sebagai minuman fungsional. Hasil review ini diharapkan dapat digunakan sebagai rujukan untuk penelitian lebih lanjut untuk mengetahui manfaat langsung dan kandungan dari kombucha bunga telang (Clitoria ternatea).
Analisis Kualitas dan Keamanan Pangan Sampel Terasi Melalui Uji Boraks dan Formalin di UPTD Laboratorium Keswan Kesmavet Sidoarjo Khumairo, Nuris; Listianti, Nindira Cahya; Puspitasari, Nurfadhilah; khumairo, Sri Wardiyah; Hanik Faizah
Jurnal Ilmiah Pangan Halal Vol. 7 No. 2 (2025): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v7i2.19545

Abstract

Borax and formalin are hazardous chemicals prohibited for use in food due to their potential to cause serious health problems, including organ damage and increased cancer risk. This study aimed to identify the presence of borax and formalin in six shrimp paste samples obtained from three traditional markets in Sidoarjo Regency. Qualitative testing was conducted using borax test kits with curcumin indicators and formalin test kits containing Fo-1 and Fo-2 reagents. Each sample was labeled from TR0 to TR5 and examined for color changes as indicators of the presence of these harmful substances. The results showed that all samples tested negative for both borax and formalin, indicated by the absence of color change in each test. These findings suggest that the tested shrimp paste samples meet food safety standards and are safe for consumption. This study highlights the importance of routine monitoring and rapid testing as essential measures to protect consumers from exposure to hazardous chemicals in traditional food products.
Strategi Implementasi dan Legalitas Cara Produksi Pangan Olahan yang Baik (CPPOB): Studi Kasus pada PT Kimika Bite Indonesia Maesaroh, Mia; Amalia, Lia; Fanani, Muhammad Zainal
Jurnal Ilmiah Pangan Halal Vol. 7 No. 2 (2025): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v7i2.19564

Abstract

Penerapan Cara Produksi Pangan Olahan yang Baik (CPPOB) merupakan langkah krusial dalam menjamin mutu dan keamanan pangan, serta menjadi syarat utama dalam memperoleh izin edar dari Badan Pengawas Obat dan Makanan (BPOM). PT Kimika Bite Indonesia, sebagai Usaha Mikro, Kecil, dan Menengah (UMKM) yang bergerak di bidang pangan olahan, berkomitmen untuk memenuhi persyaratan tersebut melalui penyusunan dan penerapan sistem CPPOB secara menyeluruh. Penelitian ini bertujuan untuk meningkatkan pemahaman tim produksi terhadap prinsip CPPOB, menyusun dokumen pendukung sesuai regulasi, menerapkan sistem di fasilitas produksi, serta memperoleh izin resmi dari BPOM. Metodologi yang digunakan meliputi analisis kondisi awal perusahaan, penyusunan dokumen mutu, pelatihan internal, implementasi sistem di lapangan, audit internal, hingga proses pengajuan izin. Hasil menunjukkan bahwa pendekatan bertahap dan sistematis mampu meningkatkan kesiapan perusahaan dalam memenuhi standar CPPOB. Pelatihan internal terbukti efektif dalam meningkatkan kesadaran dan keterampilan karyawan, sementara audit internal menjadi alat validasi penting sebelum pengajuan izin ke BPOM. Dengan penerapan CPPOB yang konsisten, PT Kimika Bite Indonesia tidak hanya memenuhi kewajiban regulasi, tetapi juga meningkatkan daya saing dan kepercayaan konsumen terhadap produk pangan olahannya.
Electronic Word-of Mouth (E-WOM) Sentiment Analysis on Halal Certified Food Products Ginantaka, Aditia; Masruroh, Eneng Risma Siti
Jurnal Ilmiah Pangan Halal Vol. 7 No. 2 (2025): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v7i2.19692

Abstract

Halal certification affects the buying interest that the food company in Indonesia should own. The status of halal products is characterized by including a logo on the product packaging. Analysis sentiment E-WOM (Electronic Word of Mouth) is performed to determine the community's opinion on halal food products. Analysis of E-WOM sentiment is positive, negative or neutral. This study aimed to develop and apply the model of the pre-process measurement of sentiment analysis and determine the value of E-WOM about food products that are certified halal. The sentiment analysis method used is polarity scoring method based lexicon approach using R studio Software. In this study, the measurement of sentiment analysis can be applied to food products certified halal. The analysis of this study is negative because people are less likely to express an opinion on a few products that have been certified halal.
Evaluasi Penerapan GMP Menggunakan Diagram Fishbone di Industri Mie Instant PT. XYZ Syahid, Fahri Rizal; Jumiono, Aji
Jurnal Ilmiah Pangan Halal Vol. 7 No. 2 (2025): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v7i2.19931

Abstract

Good Manufacturing Practices (GMP) are guidelines in food production processes aimed at ensuring product safety, quality, and consistency. Evaluating GMP implementation is essential to identify non-conformance factors and develop corrective strategies. This study aims to evaluate GMP implementation in an instant noodle industry, PT. XYZ, using the fishbone diagram approach. The methodology involved in-depth interviews and observations as primary data sources, complemented by documentation studies and literature reviews as secondary data. The analysis revealed five main aspects influencing GMP effectiveness: man, method, machine, material, and environment. Contributing factors include inadequate training, weak monitoring systems, unhygienic machine design, non-standard raw materials, and suboptimal zoning and ventilation systems. The fishbone diagram effectively categorized root causes and served as a basis for designing corrective actions. Optimal GMP implementation is crucial for ensuring food safety, enhancing production efficiency, and maintaining the reputation of food industries in a competitive market.
Modifikasi Pati Umbi Garut (Maranta arundinaciae) dengan Metode Autoclaving-Cooling dan Aplikasinya pada Pembuatan Mochi Rohmayanti, Titi; Qodariah, Siti Nurlailatul; Kurniawan, Muhammad Fakih
Jurnal Ilmiah Pangan Halal Vol. 7 No. 2 (2025): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v7i2.19987

Abstract

Modifikasi pati garut dengan metode autoclaving-cooling berpotensi meningkatkan kandungan fungsional pada pati garut. Penelitian ini bertujuan untuk mengetahui karakteristik sensori dan kimia mochi dengan penambahan Pati Garut Termodifikasi (PGT). Metode penelitian menggunakan Rancangan Acak Lengkap (RAL) satu faktor dengan 4 taraf perlakuan yaitu perbandingan persentase tepung ketan dan PGT (100:0, 90:10, 80:20, 70:30) dengan dua kali ulangan. Analisis data statistik yang digunakan yaitu ANOVA dan apabila perlakuan berpengaruh nyata dilanjutkan dengan uji lanjut Duncan. Hasil penelitian menunjukkan bahwa mochi dengan penambahan PGT memberikan pengaruh terhadap kandungan kadar air dan serat kasar Mochi dengan penambahan PGT mengandung karbohidrat berkisar 46,74%-55,02% dan nilai kalori berkisar 238,32-262,39 Kkal. Hasil uji sensori dan hedonik produk mochi berpengaruh terhadap parameter warna serta secara keseluruhan mochi PGT disukai oleh panelis.
Analisis Kadar Protein, Total Volatile Base Nitrogen (TVB-N), dan Formalin pada Produk Perikanan : Tinjauan Kualitas dan Keamanan Pangan Berspektif Al-Qur’an: The Analysis of Protein Content, TVB-N, and Formalin in Fishery Products: A Review of Food Quality and Safety from the Perspective of the Qur'an Halimah, Noor; Mustofa, Mahmud Yunus
Jurnal Ilmiah Pangan Halal Vol. 7 No. 3 (2025): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v7i3.20079

Abstract

Fish-based processed products represent an important source of animal protein in Indonesia. However, their quality and safety remain a concern due to the possible use of hazardous additives and the low awareness of halal compliance. This study aims to analyze protein content, Total Volatile Base Nitrogen (TVB-N), and formalin levels in various fish products and to evaluate their suitability with the halal–thayyib principles based on Qur’anic guidelines. The samples examined included fish balls, fish cakes, fish nuggets, dim sum, canned crab, milkfish, catfish, smoked manyung, salted squid, shrimp, and dried anchovies, obtained from traditional markets and small-scale processing units. Protein content was determined using the Kjeldahl method, while TVB-N measurement and formalin detection followed Indonesian National Standards (SNI). The results showed that several products met the protein requirements, whereas some samples contained excessively high TVB-N levels and unsafe formalin concentrations, posing potential health risks and violating halal food integrity. These findings highlight the need for improved hygienic processing, stricter quality control, and stronger consumer awareness regarding halal labels and nutritional transparency to ensure that fish products are safe, nutritious, and compliant with Islamic dietary principles.

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