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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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Menjaga Keamanan Pangan Berkelanjutan Melalui Integrasi Gizi dan Jaring Pengaman Sosial pada Program MBG: Tinjauan Kritis: Safeguarding Sustainable Food Security through Nutrition Integration and Social Safety Nets in the Free Nutritious Meal (MBG) Program: A Critical Review Syska, Kavadya; Ropiudin, Ropiudin; Hamidi, Ahmad Luthfi; Aji, Rizqon Halal Syah; Budiyah, Feriani; Ridwan, Muhammad; Ridlo, Abdullah; Rifqi, Muhammad
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.v7i3.21825

Abstract

Keamanan pangan dan gizi yang berkeberlanjutan merupakan isu utama dalam agenda pembangunan global maupun nasional. Kajian ini menyajikan tinjauan kritis mengenai keamanan pangan dengan mengintegrasikan tiga perspektif kajian, yaitu: (1) transformasi sistem pangan berkelanjutan, (2) peran jaring pengaman sosial dalam memperkuat pemenuhan pangan, dan (3) integrasi indikator gizi dan keberlanjutan. Fokus khusus dilakukan pada kondisi Indonesia melalui Program Makan Bergizi Gratis (MBG) yang bertujuan meningkatkan status gizi, menurunkan stunting, dan memperkuat ketahanan sistem pangan. Analisis pustaka menunjukkan bahwa pencapaian keamanan pangan berkelanjutan tidak hanya membutuhkan reformasi sistem pangan dan penyesuaian terhadap perubahan iklim, tetapi juga jaring pengaman sosial yang menjamin distribusi merata terhadap pangan bergizi. Selain itu, integrasi indikator gizi dan keberlanjutan dalam evaluasi program masih menjadi kesenjangan penelitian yang perlu segera ditangani. Rekomendasi yang dihasilkan menekankan pentingnya tata kelola lintas sektoral, pemantauan berbasis data, serta penyesuaian praktik terbaik global ke dalam kondisi lokal Indonesia.
Modifikasi Heat Moisture Treatment (HMT) Pati Sagu dengan Variasi Kadar Air dan Aplikasinya pada Brownies Kukus: The Modification of Heat Moisture Treatment on Sago Starch with Varying Moisture Contents and Application in Steamed Brownies Maysa, Hana; Shanti Fitriani; Ayu, Dewi Fortuna
Jurnal Ilmiah Pangan Halal Vol. 8 No. 1 (2026): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v8i1.21840

Abstract

Sago starch is a local gluten-free carbohydrate source with potential as a wheat flour substitute. However its utilization in steamed brownies is still limited due to its firm texture caused by high amylose content. This limitation can be addressed through physical modification using heat moisture treatment (HMT), which reduces amylose content and improves starch functional properties. The study was conducted using a completely randomized design with four treatments (native starch, HMT 27%, 30%, and 33%) and four replications.  Data were analyzed by ANOVA, Duncan’s Multiple Range Test (DMRT) at the 5% level, and paired sample t-test for sensory evaluation. The results showed that HMT moisture levels significantly affected water absorption capacity, swelling power, solubility, amylose content, and moisture content. The selected treatment was HMT 27% (P2), with a water absorption capacity of 0.91 g/g, swelling power of 10.78 g/g, solubility of 23.64 g/g, amylose content of 26.60%, and moisture content of 11.43%. Sensory evaluation confirmed that steamed brownies prepared with HMT 27% starch were more preferred than those made with native starch.
Pengaruh Perbandingan Tepung Beras Hasil Perkecambahan Gabah dan Tepung Penja Terhadap Penerimaan Organoleptik Snack Bar: The Effect of Comparison of Grain Germinated Rice Flour and Penja Fish Flour on The Organoleptic Accaptance of Snack Bar Azis, Nur Afni; Safarni, Rizka Aulia; Rosmiati
Jurnal Ilmiah Pangan Halal Vol. 8 No. 1 (2026): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v8i1.21893

Abstract

This study aims to develop and evaluate the effect of the ratio of penja flour (Sicyopterus spp.) and germinated rice flour on the organoleptic acceptance of local snack bars. Three formulations were tested: P1 (20% penja flour : 80% germinated rice flour), P2 (50% penja flour : 50% germinated rice flour) and P3 (80% penja flour : 20% germinated rice flour). Sprouted rice flour was made by soaking and fermenting until sprouts reached 0.1–0.2 cm; penja flour was obtained from steamed and dried penja fish; snack bars were baked (100°C for 60 minutes, then 120°C for 20 minutes). Organoleptic tests were conducted by 25 moderately trained panelists using a 1-5 hedonic scale (1 = strongly dislike to 5 = strongly like) for the attributes of color, aroma, taste, texture, and overall acceptance. The results showed that the flour composition had a significant effect on all sensory attributes; formulation P1 gave the highest scores for color (3.50), aroma (3.43), taste (3.33), texture (3.07), and overall acceptance (3.57), while P3 gave the lowest scores (overall acceptance 2.33). Formulation P1 (20% penja flour : 80% germinated rice flour) was more accepted by the panelists and has the potential to be developed as a nutritious local snack bar. Keywords:grain germination rice flour, penja fish flour, snack bar, organoleptic
Efektifitas Substitusi Albedo Semangka dalam Pembuatan Kraker Fungsional Guna Mendukung Program Pangan Berkelanjutan: The Effectiveness of Watermelon Albedo Substitution in Making Functional Crackers to Support Sustainable Food Programs Earlyanto, Audrica Muhammad; Safyra, Aisha; Muhammad Agung Aprialdi; Astuti, Linda
Jurnal Ilmiah Pangan Halal Vol. 8 No. 1 (2026): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v8i1.21972

Abstract

One effort to reduce the high rate of food waste, especially that which comes from food scraps, is by consuming food sufficiently and not excessively. This is in line with the Sustainable Development Goals (SDGs) point 2, Zero Hunger, which focuses on eliminating hunger, achieving food security and improved nutrition, and promoting sustainable agriculture. One underutilized food source is watermelon albedo, even though this type of material has good nutritional content and can be used as a food source, such as in making crackers. Crackers are generally made from flour and processed through fermentation and baking. The utilization of watermelon albedo as a substitute in cracker production can be done; this is consistent with several previous studies regarding the use of plant-based materials in cracker and biscuit products. The research method used was a laboratory experiment with 3 formulation standards: Ka (16.6%), Kb (33.3%), and Kc (50%). The results of proximate tests conducted at the Sartika Laboratory, Djuanda University, found contents of 10.41% moisture, 1.54% ash, 9.28% protein, 5.97% fat, and 0.92% dietary fiber. Meanwhile, the results of sensory observations indicated that the more albedo added, the more it impacted the texture, making it softer and more difficult to shape.
Pengaruh Penambahan Kalium Sorbat dan Lama Penyimpanan Terhadap Kadar Alkohol, Mutu Sensori dan Hedonik Air Nabeez Sebagai Minuman Ready To Drink: The Effect of Potassium Sorbate Addition and Storage Duration on Alcohol Content, Sensory Quality, and Hedonic Quality of Naabeez Water as a Ready-to-Drink Beverage Nurlaela, Raden Siti; Hastuti , Arti; Amalia, Lia; Rizki, Ahmad Miftahul; Mandira, Mugi Tyas
Jurnal Ilmiah Pangan Halal Vol. 8 No. 1 (2026): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v8i1.22195

Abstract

Air Nabeez merupakan salah satu bentuk infused water yang dibuat dari rendaman kurma, dan memiliki potensi untuk dikembangkan menjadi minuman siap minum. Penelitian ini bertujuan untuk menghambat terbentuknya alkohol dalam air nabeez melalui penambahan pengawet kalium sorbat serta mengetahui konsentrasi terbaik berdasarkan hasil kadar alkohol dan uji sensori. Kandungan gula pada kurma dapat memicu fermentasi spontan yang menghasilkan etanol. Berdasarkan fatwa MUI kadar alkohol ≥0,5% menjadikan minuman tersebut tidak halal. Dalam penelitian, Analisis yang dilakukan oleh peneliti mencakup pada uji kimia (kadar etanol) serta uji sensoris (warna, tekstur, aroma, dan rasa). Penelitian menggunakan Rancangan Acak Lengkap (RAL) dua faktor dengan 6 taraf perlakuan dan 2 kali ulangan. Hasil penelitian menunjukkan bahwa penambahan kalium sorbat berpengaruh signifikan dalam menurunkan kadar alkohol dan menjaga mutu sensori air nabeez. Uji kadar alkohol dan uji organoleptik menunjukkan bahwa produk terbaik dan paling disukai oleh panelis dan tetap aman dikonsumsi dengan kadar alkohol 0% yaitu Air Nabeez dengan konsentrasi 0,1% dengan lama penyimpanan 24 jam.
Substitusi Emulsifier Non-Halal dengan Ekstrak Berbasis Polifenol dan Protein Nabati: Substitution of Non-Halal Emulsifiers with Polyphenol- and Plant Protein-Based Extracts Nur Hidayat, Robby; Muhamad Nurdiansyah, Adi; Windayani, Neneng; Cahyanto, Tri
Jurnal Ilmiah Pangan Halal Vol. 8 No. 1 (2026): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v8i1.22297

Abstract

Emulsifiers are crucial for ensuring product stability in the food, cosmetics, and pharmaceutical sectors. Many emulsifiers, however, are sourced from non-halal origins, such as lard or other animal products that contravene Islamic law. Moreover, certain synthetic emulsifiers may provoke apprehensions related to health and environmental sustainability. This study aims to determine the most stable oil-in-water (O/W) emulsion formulation utilizing soy protein isolate (SPI) and mangosteen peel extract, evaluated through centrifugation tests, thermal treatments, pH tests, and storage stability, as a potential natural emulsifier to substitute non-halal emulsifiers. This study used a laboratory-based experimental methodology. The findings indicated that the polyphenol extract comprised 18.37% polyphenols, whereas the soy protein isolate had a concentration of 7.056 mg/mL. Four emulsions were formulated with varying concentrations of soy protein isolate: 1.0%, 2.5%, 5.0%, and 10.0%. The study revealed that polyphenols from mangosteen peel and vegetable protein from soybeans exhibit potential as emulsifiers. The optimal formulation for creating an emulsion consisted of 5.0% soy protein isolate, 0.5% mangosteen peel extract, 89% distilled water, and 9.5% sunflower oil. The emulsion with the optimal formulation exhibited excellent stability, as evidenced by its stability parameters concerning temperature, pH, centrifugation, and storage.
Penggunaan Beras Hitam Dalam Pembuatan Bolu Ketan Hitam : The Using Black Rice (Oryza Sativa L. Indica) in Making Black Sticky Rice Cake Chandra, Teddy; Zai, Sacharissa Helsa Jelita; Maulina, Lien
Jurnal Ilmiah Pangan Halal Vol. 8 No. 1 (2026): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v8i1.22721

Abstract

Beras hitam (Oryza sativa L. indica) merupakan salah satu varietas beras lokal Indonesia yang mulai mendapat perhatian di pasar global karena kaya akan kandungan antosianin, antioksidan, dan senyawa bioaktif. Tujuan dari penelitian ini adalah untuk mengetahui bagaimana hasil uji organoleptik dalam hal penggunaan beras hitam untuk menggantikan ketan hitam dalam pembuatan produk bolu ketan hitam. Penelitian ini dilakukan dengan menggunakan metode pengembangan produk berbasis eksperimen. Metode eksperimen adalah cara penelitian yang sering digunakan dalam ilmu penerapan, terutama di bidang makanan dan teknologi. Dengan metode ini, peneliti dapat mengubah variabel tertentu di dalam kondisi yang terkontrol agar mengetahui hubungan antara penyebab dan akibat dari perlakuan yang diberikan. Analisis dilakukan terhadap empat aspek sensoris utama, yaitu: warna, aroma, rasa, dan tekstur. Penilaian dilakukan melalui uji hedonik (uji kesukaan) dengan menggunakan skala penilaian 9 poin, mulai dari “amat sangat tidak suka” hingga “amat sangat suka”. Panelis yang dilibatkan merupakan panelis tidak terlatih, dengan jumlah yang cukup untuk memperoleh hasil yang representatif. Hasil penelitian menunjukkan bahwa secara organoleptik melalui uji hedonik beras hitam dapat digunakan sebagai subtitusi bahan ketan hitam dalam pembuatan bolu ketan hitam.
Nano-Pektin sebagai Nanomaterial Pangan: Tinjauan Kritis tentang Preparasi dan Karakterisasinya: Nano‐Pectin as a Food Nanomaterial: A Critical Review of Its Preparation and Characterization Wicaksono, Yoedi; Ariesto, Yohan; Fajri, Prima Yaumil; Nurhaliza, Nazwa
Jurnal Ilmiah Pangan Halal Vol. 8 No. 1 (2026): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v8i1.22768

Abstract

Pectin is a naturally occurring polysaccharide that could be produced, especially using nanotechnology techniques, as a functional biopolymer in food systems. The goal of converting pectin into nano-pectin is to increase its specific surface area, colloidal stability, and ability to encapsulate and transport bioactive substances. In order to assess the synthesis techniques, characteristics, benefits, and drawbacks of nanopectin for food applications, this paper provides a critical literature assessment. The study was carried out using the PRISMA standards and a Scopus literature search for the years 2015–2025. Chemical alteration and physical engineering were the two primary methods that were examined. For Pickering emulsions, the chemical method via polyelectrolyte complexation yields small nanoparticles (~82 nm) with strong interfacial stability, but it has drawbacks in terms of food safety. On the other hand, despite restricted molecular structural control, the stepwise physical approach yields bigger nano-pectin (~278 nm) with potent antioxidant bioactivity, proven safety, and successful direct application in functional food products. Combining the two methods could result in nano-pectin that is stable, safe, and useful for contemporary culinary applications.
Sineresis, Daya Ikat Air, dan Whey Bebas Yoghurt Susu Kambing dengan Fortifikasi Jahe Merah: Syneresis, Water Holding Capacity, and Whey-Free Goat Milk Yogurt with Fortification of Red Ginger Hartono, Yogi; Setyawardani, Triana; Fadhlurrohman, Irfan
Jurnal Ilmiah Pangan Halal Vol. 8 No. 1 (2026): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v8i1.22799

Abstract

The study of the effect of fortification with red ginger extract (Zingiber officinale var. rubrum) in the manufacture of goat milk-based yogurt on syneresis, water holding capacity, and free whey aims to determine the effect of adding red ginger extract (Zingiber officinale var. rubrum) with different concentrations on syneresis, water holding capacity, and free whey of goat milk yogurt. The study used a Completely Randomized Design (CRD) with four treatments of red ginger extract concentration (2%, 4%, and 6%) and five replications. The variables measured were syneresis, water-holding capacity, and free whey obtained, which were analyzed using analysis of variance. The results of the analysis of variance (ANOVA) showed that the addition of red ginger extract had no significant effect (P>0.05) on the value of syneresis, water holding capacity, or free whey in goat milk yogurt. The average values obtained were 41.97% for syneresis, 58.19% for water holding capacity, and 65.69% for free whey. The conclusion of the study was that the addition of red ginger extract had no significant effect on syneresis, water binding capacity, and free whey.
Pengembangan Minuman Fungsional Teh Bunga Krisan (Chrysanthemum morifolium ramat) dengan Penambahan Sari Kurma (Phoenix dactylifera L): The Development of Functional Drinks of Chrysanthemun Flower Tea (Chrysanthemum morifolium ramat) with the Addition of Date Palm Extract (Phoenix dactylifera L) Nurhalimah, Siti; Rifqi, Muhammad; Susilo, Regina Anggie
Jurnal Ilmiah Pangan Halal Vol. 8 No. 1 (2026): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v8i1.23357

Abstract

Chrysanthemum tea is a functional beverage high in polyphenols, but it has shortcomings in sensory characteristics, particularly astringency. This study aims to determine the effect of brewing time and the addition of date juice to chrysanthemum tea drink. The study design used a factorial completely randomized design with brewing time treatments (5, 10, and 15 minutes) and date concentrations (15%, 30% and 45%). The results showed that brewing time and the addition of date juice affected polyphenol levels and several sensory parameters. Polyphenol levels fluctuated during the brewing time treatment but increased with increasing date juice concentration. Sensorially, color and density parameters were influenced by both factors, whereas neither factor affected aroma or taste parameters. The selected product has a 5-minute brewing time and the addition of 45% date extract (A1B3), with a polyphenol content of 1119 mg/kg, an inhibition percentage (antioxidant) of 87.58%, a pH of 5.8, and a total soluble solids of 9.25°Brix. The results showed that adding date extract increased polyphenol content and improved sensory characteristics, suggesting that chrysanthemum flower tea with date extract has the potential to become a functional drink acceptable to consumers.

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