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Magister Teknologi Pangan - Universitas Djuanda Jl. Tol Jagorawi No.1, Ciawi, Kec. Ciawi, Kabupaten Bogor, Jawa Barat 16720
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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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Pengembangan Soygurt Berbasis Isolat Protein Kedelai dengan Penambahan Whey Tahu sebagai Inovasi Pangan Fermentasi: The Development of Science and Technology in the Field of Food Has Driven the Emergence of Various Innovations in the Composition of Functional Food Products Nicky, Dhea; Bintari, Siti Harnina
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.v7i3.20216

Abstract

This research aims to develop a soygurt formulation based on soy protein isolate with the addition of tofu whey and to analyze the resulting physicochemical and organoleptic characteristics. Soy whey contains nutrients such as dissolved proteins, simple sugars, and minerals, which have the potential to support the fermentation process. The research was conducted experimentally on a household scale using four treatments of tofu whey concentration, namely 0%, 10%, 20%, and 30%. The parameters observed included pH value, total acidity, visual viscosity, and sensory evaluation of taste, aroma, texture, color, and overall impression by 25 respondents. The results show that the addition of tofu whey lowers the pH and increases the total acidity as the concentration of whey increases. The viscosity level also increases, especially at concentrations of 20–30%. The formulation with 20% tofu whey produced the best organoleptic balance, with the highest scores in taste, aroma, texture, and overall impression. These results indicate that tofu whey has the potential to be used as an additive in the development of plant-based fermented products, while also supporting the utilization of tofu whey waste into practical and functional food products.
Pemanfaatan Buah Patikala (Etlingera elatior) dalam Pengolahan Tunu Manuk sebagai Food Heritage Masyarakat Enrekang: The Utilization of Patikala Fruit (Etlingera elatior) in the Processing of Tunu Manuk as the Food Heritage of the Enrekang Community Irmawaty, Irmawaty; Saleh, Ahmad; Qurniawan, Anas
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.v7i3.21177

Abstract

Tunu manuk merupakan salah satu tradisi kuliner khas Enrekang, Sulawesi Selatan yang memanfaatkan beragam bumbu lokal untuk menghasilkan cita rasa yang unik dan khas. Sementara itu, buah patikala (Etlingera elatior) dikenal memiliki potensi sebagai rempah alami untuk memberikan aroma dan rasa khas dalam berbagai olahan makanan. Penelitian ini bertujuan untuk mengetahui tingkat penerimaan masyarakat terhadap pengolahan Tunu manuk dengan penambahan buah patikala. Metode penelitian menggunakan rancangan acak lengkap (RAL) dengan perlakuan ekstrak buah patikala dalam konsentrasi 0.7%, 2.1%, dan 3.6%. Hasil penelitian menunjukkan bahwa penambahan buah patikala signifikan (P<0.05) pada aspek warna, sementara aroma, rasa dan tekstur tidak menunjukkan perbedaan signifikan (P>0.05).
Pengaruh Penambahan Ampas Kopi Terhadap Uji Organoleptik Cookies Berbahan Dasar Tepung Ubi Jalar Ungu : The Effect of Spent Coffee Grounds Addition on the Organoleptic Test of Cookies Made from Purple Sweet Potato Flour Ali, Fandyka Yufriza; Hasanah, Hasanah; Kusumaningtyas , Rizky Nirmala; Asmono, Sepdian Luri
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.v7i3.21306

Abstract

Cookies are commonly made from wheat flour, which contains gluten and relies on imports. As an alternative, this study utilizes purple sweet potato flour and coffee grounds to produce healthier and more environmentally friendly cookies. The research aims to examine the effect of coffee grounds addition on the organoleptic characteristics of cookies and determine the most preferred formulation by consumers. The study used a Randomized Block Design (RBD) with five treatments: without coffee grounds (P1), and with 2.5% (P2), 5% (P3), 7.5% (P4), and 10% (P5) coffee grounds. Organoleptic testing was conducted by 30 panelists. The results showed that the addition of coffee grounds had a significant effect (p<0.05) on texture and taste parameters, but no significant effect on color, aroma, and overall acceptance. The best treatments were P4 (7.5%) and P5 (10%), which received the highest scores in taste and texture. In conclusion, cookies made from purple sweet potato flour with up to 10% coffee grounds are acceptable to consumers and have the potential to become a functional food product based on local ingredients.
Analisis Perilaku Membaca Label Halal dan Pangan Mahasiswa Indonesia: Studi Kasus Mahasiswa FTB UBTH: The Analysis of Indonesian Students’ Behavior in Reading Halal and Food Labels: A Case Study of FTB UBTH Students Ismaya, Pandu Legawa; Faturochman, Hadi Yusuf; Nur'aqiilah, Syahla
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.v7i3.21329

Abstract

Changes in lifestyle and increased consumption of packaged foods have prompted consumers, particularly students, to understand halal labels and food labels as a reference for choosing products. This study aims to determine the level of knowledge and compliance of students at the Faculty of Technology and Business, Bakti Tunas Husada University, in reading these labels. The study was conducted using a survey method with a questionnaire that had been validated and tested for reliability. The sample was determined using the Slovin formula, involving 71 respondents from semesters 2, 4, and 6 through multistage sampling. Descriptive analysis using SPSS included mean, minimum, maximum, and standard deviation values. The results showed that the majority of respondents were female (59.15%), aged 19–21 years (47.89%), and had a monthly allowance of >Rp1,000,000 (43.66%). The level of knowledge related to halal and food labels was mostly in the good category (43.66%), while compliance with reading labels was dominated by the sufficient category (53.52%). These findings indicate that although students' knowledge is relatively good, the habit of reading labels is still not optimal. Continuous education is needed to improve compliance with reading labels for food safety and health.
Kajian Literatur: Validasi Metode Multiplex Real Time Polymerase Chain Reaction (Real Time PCR) Pada Identifikasi Babi: Review Article: Validation of Multiplex Real-Time Polymerase Chain Reaction (Real-Time PCR) Method in Pork Identification Nawangsari, Chandra Kartika; Istikharah, Rochmy; Prabowo, Muhammad Hatta
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.v7i3.21356

Abstract

Intentional mixing or contamination by other animal species in products often occurs for various purposes. In Indonesia, where religious freedom is highly valued, halal compliance is a sensitive issue, making halal assurance essential. To detect pork contamination, a validated, efficient, and reliable method is required. One such method is the multiplex Real-Time Polymerase Chain Reaction (multiplex Real-Time PCR). This scoping review aims to identify biomarkers used for porcine DNA analysis with this method. The findings show that its effectiveness is influenced by the detection basis, number of cycles, and annealing temperature. Variation in target DNA alsoaffects analysis results, as target selection determines specificity and sensitivity. Overall, multiplex Real-Time PCR can detect small amounts of DNA with high accuracy, making it relevant for food monitoring and halal authentication. Hence, this study provides insights for stakeholders in the food, cosmetic, and pharmaceutical industries regarding more accurate detection of pork contamination using multiplex Real-Time PCR.
Evaluasi Profil Sensori Permen Chocolate Fudge dengan Penggunaan Susu Nabati Metode RATA (Rate-All-That-Apply): The Evaluation of Sensory Profile of Chocolate Fudge Candy Using the Vegetable Milk Method (Rate-All-That-Apply) Shaliha, Pramadita Amila; Pertiwi, Sri Rejeki Retna; Jumiono, Aji
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.v7i3.21618

Abstract

Plant-based chocolate fudge has become a popular food innovation, especially among consumers with lactose intolerance and those following vegetarian or vegan diets. Plant-based milks such as almond, soy, and oat not only serve as alternatives to dairy milk but are also known for their health benefits, including unsaturated fats and bioactive compounds that support heart health. This study aimed to investigate the sensory characteristics of chocolate fudge formulated with three types of plant-based milk using the Rate-All-That-Apply (RATA) method. The evaluation was conducted through Focus Group Discussion (FGD) and consumer testing involving 60 panelists. The assessed attributes included color, aroma, texture, taste, and overall flavor. Statistical analysis using Kruskal-Wallis and Duun’s Test identified five significantly different attributes: dark brown color, glossy appearance, fudgy and fatty textures, and milky flavor. Principal Component Analysis (PCA) and Preference Mapping revealed that each type of plant-based milk contributed unique sensory profiles. Fudge made with oat milk exhibited a darker color and a more fudgy and fatty texture, while almond milk produced a stronger chocolate aroma and creamier flavor that were more preferred. Fudge made with almond and soy milk received higher consumer preference scores than oat-based fudge. These findings demonstrate that the choice of plant-based milk significantly affects the sensory profile and consumer preferences, supporting the development of healthier chocolate products.
Penambahan Serbuk Kulit Jeruk Bali pada Pembuatan Selai Cempedak dengan Pemanis Stevia: The Addition of Pomelo Peel (Citrus maxima) Powder in Cempedak (Artocarpus champeden) Jam with Stevia Sweetener Rachmat, Aisyah Indriani; Nurhalimah, Siti; Lestari, Tiara Amanda
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.v7i3.21623

Abstract

Jam is a semi-solid food product from fruit, sugar, pectin, acid, and water. This study evaluates the effect of adding grapefruit (Citrus maxima) peel powder on the physical, chemical, and sensory characteristics of cempedak (Artocarpus integer) jam with stevia. The study design used a completely randomized design (CRD) with one factor: the concentration of grapefruit peel powder (0%, 0.5%, 1%, and 1.5%), with two replications each. The parameters observed included viscosity, water content, ash, pH, fiber content, total soluble solids, sensory quality tests (color, aroma, taste, texture), and hedonic evaluation. The results showed that adding grapefruit peel powder significantly affected viscosity, crude fiber content, and total soluble solids. Treatment A3 (1% grapefruit peel powder) was determined as the best treatment. Treatment A3 had a high crude fiber content of approximately 7.21%, viscosity of 16.71%, total soluble solids of 15.75%, a yellow-brown color, and good spreadability. This study demonstrates the potential of utilizing grapefruit peel as a source of natural pectin and stevia as a low-calorie sweetener to develop healthier and more functional jam products.
Karakteristik Kimia dan Sensori Hard Candy Black Garlic dengan Penambahan Madu dan Lemon: The Chemical and Sensory Characteristics of Black Garlic Hard Candy With The Addition of Honey and Lemon Zakiyyah, Syahla; Puspasari, Erna; Nurlaela, Raden Siti
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.v7i3.21653

Abstract

Black garlic has a lighter aroma than garlic, sweet-sour taste, chewy texture, and contains antioxidants twice as high as garlic, making it a potential alternative in product development. This study aims to develop the utilization of black garlic as an ingredient in the production of hard candy and to examine its chemical and organoleptic characteristics. This study used a one-factor Completely Randomized Design (RAL) with three treatment levels of black garlic extract concentration (A1 = 5 mL, A2 = 10 mL, and A3 = 15 mL) repeated twice. The analysis included chemical tests (water content, ash content, reducing sugar, and saccharose) and organoleptic tests (sensory and hedonic quality) on color, texture, aroma, taste, aftertaste, and overall black garlic hard candy. Antioxidant activity test was conducted on selected products. The results showed that the selected black garlic hard candy was obtained by adding 10 mL of black garlic extract, with chemical characteristics in the form of 0.91% moisture content, 0.008% ash content, 11.05% reducing sugar, and 79.54% sucrose. The antioxidant activity was classified as weak with an IC₅₀ value of 157,713.52 mg/L and a TEAC value of 10.85 mg/100g. This study shows that the use of black garlic in hard candy products with added honey and lemon has the potential to become an innovative and consumer-friendly alternative for halal food diversification.
Karakteristik Kimia dan Sensori Susu Pasteurisasi Berdasarkan Penambahan Susu Skim Bubuk: Characteristics of Pasteurized Milk with the Addition of Skim Milk Powder Juwina, Siti nurul; Kurniawan, Muhammad Fakih; Nurhalimah, Siti
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.v7i3.21722

Abstract

This study aimed to evaluate the effect of skim milk powder addition on the chemical and sensory quality of pasteurized milk. The treatments consisted of concentrations of 0%, 2%, 4%, and 6%. The chemical parameters analyzed included protein, fat, total solids, pH, and total acidity, while sensory evaluation covered scoring and hedonic tests on color, aroma, taste, and texture. Data were analyzed using ANOVA followed by Duncan’s test. The results showed that the addition of skim milk powder increased protein and total solids, decreased fat, lowered pH, and increased total acidity. Sensory evaluation revealed significant differences in taste with the highest mean score of 6.83 (6%) indicating a more distinctive milk flavor, and in texture with the highest mean score of 6.50 (6%) indicating a thicker consistency, while color and aroma showed no significant differences. Panelists preferred the 2% treatment for color and the 4% treatment for taste. Therefore, the addition of skim milk powder can improve the chemical quality and certain sensory attributes of pasteurized milk.
Formulasi dan Karakterisasi Tepung Komposit Berbahan Lokal Kaya Gizi untuk Diversifikasi Pangan dan Pencegahan Stunting: The Formulation and Characterization of Nutrient-Dense Composite Flour from Local Ingredients to Support Food Diversification and Stunting Prevention Ridha, Alfan; Noviati, Titik Dwi; Ma’arif, Mohammad Zainul; Fatihah, Nandine Hanifa
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.v7i3.21764

Abstract

Stunting remains a major chronic nutritional problem in Indonesia, affecting growth, cognitive development, and long-term productivity. One of the preventive efforts is the innovation of nutrient-dense local food products. This study aimed to develop composite flour based on soybean (Glycine max L.), white sweet potato (Ipomoea batatas L.), and carrot (Daucus carota subsp. sativus) as an alternative food ingredient to support food diversification and stunting prevention. A true experimental design with five replications was used, including the analysis of protein, ash, and moisture contents, as well as physical observations compared with wheat flour as a control. The results showed that the composite flour had higher protein content (11.68 ± 0.23 vs. 4.08 ± 0.11), higher ash content (4.73 ± 0.11 vs. 4.13 ± 0.46), and lower moisture content (0.64 ± 0.02 vs. 11.8 ± 0.41) than wheat flour (p < 0.001). Physically, the composite flour appeared cream-yellow due to β-carotene pigments from carrots, with a normal odor and powdery texture that met the Indonesian National Standard (SNI 3751:2009). This composite flour shows potential as a nutrient-dense, locally sourced food ingredient that supports food diversification, accelerates stunting reduction, and contributes to the development of high-quality, competitive halal food products.

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