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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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Inovasi Produk Cassava Japanese Cheesecake Terhadap Uji Organoleptik: Product Innovation of Cassava Japanese Cheesecake Based on Organoleptic Testing Wibowo, Otje Herman; Dewi, Irra Chrisyanti; Leoparjo, Fabiola; Minantyo, Hari; Hartono, Ham Sylvia Cindy; Alberta, Patricia; Pekanto, Jeanette Magdalene; Hariyono, Devi Ramadhani
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.v8i1.23604

Abstract

This study aims to develop a gluten-free Japanese cheesecake by substituting wheat flour with boiled cassava (Manihot esculenta Crantz) as a local food ingredient. The growing demand for gluten-free bakery products and Indonesia’s dependence on imported wheat flour encourage the utilization of cassava as an alternative raw material. This research employed a descriptive quantitative approach using three formulations: 100% wheat flour, 50% wheat flour–50% cassava, and 100% cassava. Organoleptic tests were conducted with 90 respondents to evaluate taste, aroma, texture, color, and overall appearance using a five-point hedonic scale. The results indicated that cassava-based Japanese cheesecake was well accepted by respondents, with the 100% cassava formulation obtaining the highest preference score. The substitution of wheat flour with cassava did not significantly alter the characteristic soft, moist, and fluffy texture of Japanese cheesecake. This product innovation demonstrates that cassava can be effectively utilized as a gluten-free alternative ingredient while increasing the economic value of local commodities and offering a healthier dessert option for consumers with gluten intolerance.
Evaluasi Keamanan Pangan Bakso Ikan di Pasar Tradisional Kabupaten Garut: Kajian Kandungan Bahan Berbahaya dan Cemaran Mikroba : Food Safety Evaluation of Fish Meatballs in Traditional Markets of Garut Regency: Assessment of Hazardous Substances and Microbial Contamination Rahmina, Fathya; Khairunnisa, Anita; Sa'diah, Iis
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.v8i1.23651

Abstract

Bakso ikan merupakan produk olahan yang banyak dikonsumsi dan umum diperdagangkan di pasar tradisional, sehingga aspek keamanan pangan menjadi penting untuk melindungi konsumen. Penelitian ini bertujuan mengevaluasi keamanan pangan bakso ikan yang dijual di pasar tradisional Kabupaten Garut berdasarkan parameter bahan berbahaya (formalin dan boraks) serta cemaran mikrobiologi. Sampel bakso ikan (kode A–E) diambil dari pedagang di pasar tradisional. Parameter kimia (formalin dan boraks) dianalisis menggunakan metode skrining cepat sebagai uji indikatif, sedangkan parameter mikrobiologi meliputi deteksi Salmonella spp. serta estimasi coliform total menggunakan metode Most Probable Number (MPN) sebagai indikator higiene. Hasil menunjukkan boraks tidak terdeteksi pada seluruh sampel, sementara formalin terindikasi pada 3 dari 5 sampel. Pada aspek mikrobiologi, Salmonella spp. terdeteksi pada sampel yang diuji, sedangkan coliform total terukur pada seluruh sampel dengan kisaran 0,072–0,35 MPN/g yang merefleksikan kondisi sanitasi dan higiene penanganan. Temuan ini mengindikasikan bahwa risiko utama keamanan pangan bakso ikan di pasar tradisional Kabupaten Garut lebih menonjol pada indikasi formalin dan kontaminasi Salmonella, sehingga diperlukan strategi perlindungan konsumen melalui edukasi pedagang, penguatan higiene–sanitasi, pencegahan kontaminasi silang, pengendalian waktu–suhu penjajaan, serta pengawasan berbasis risiko dengan tindak lanjut uji konfirmasi bila diperlukan.
Simulasi In Silico Integrasi EGF ke Lactobacillus rhamnosus GG melalui CRISPR-Cas9 Sebagai Probiotik Terapeutik Ulkus Kronis: In Silico Simulation of EGF Integration Into Lactobacillus rhamnosus GG Via CRISPR-Cas9 For Therapeutic Probiotics For Chronic Ulcers Rizakiya, Arini; Mutiasari, Alifah Rahma; Fiamanella, Medina; Mutimmah, Mutimmah; Afryansyah, Afryansyah; Jumiono, Aji; Puspasari, Erna
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.v8i1.23840

Abstract

Chronic wounds are a health problem characterized by failure to heal within four weeks and the potential for physical and psychological complications. One important factor in wound healing is the availability of Epidermal Growth Factors (EGF), which is often disrupted in chronic wounds. This study aims to investigate in silico the mechanism of CRISPR-Cas9-based genetic engineering of Lactobacillus rhamnosus GG bacteria as a therapeutic probiotic that produces EGF for the healing of chronic ulcer. The research method used a bioinformatics approach that included genetic homology analysis, guide RNA design, recombinant plasmid construction, mRNA secondary structure prediction, protein physicochemical property analysis, and EGF protein tertiary structure modeling. The result showed that the EGF gene has no significant similarity with the Lactobacillus rhamnosus GG genome, the designed gRNA had good specificity and cutting efficiency, and the gene construction was potentially stable and expressed. The stimulated EGF protein showed good three-dimensional structure quality with exposed active residues. Overall, this study shows that the in silico approach has the potential to become the basis for the development of CRISPR-Cas9-based engineered probiotics as an alternative therapy for chronic wound healing.
Profil Fitokimia dan Aktivitas Antioksidan Ekstrak Kayu Manis (Cinnamomum burmanii Blume) Asal Jambi dan Lampung Menggunakan Py-GCMS: Phytochemical Profile and Antioxidant Activity of Cinnamon (Cinnamomum burmanii Blume) Extract from Jambi and Lampung Using Py-GC/MS Verdini, Liana; Khoerunnisa, Tiara Kurnia; Kalsum, Nurbani; Jannah, Upy Raudotul
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.v8i1.23988

Abstract

Cinnamon is a spice rich in phenolic compounds and flavonoids with significant biological activities. This study aims to analyze the phytochemical profile and antioxidant activity of cinnamon (Cinnamomum burmanii Blume) extracts from Jambi and Lampung. Extraction was performed using an ultrasonic-assisted method (40 kHz, 66 minutes, 35°C). Qualitative identification was conducted via Pyrolysis Gas Chromatography-Mass Spectrometry (Py-GCMS), while quantitative analysis focused on total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity (DPPH). Results showed that geographical origin and solvent type significantly influenced the chemical profile. Py-GCMS identified key compounds such as 2-phenyl-5-carboxy-2H-1,2,3,4-tetrazole in Lampung extract and 1-phenyl-4-carboxy-4,5 in Jambi extract. Based on the high concentration of bioactive components in the initial screening, Jambi aquadest extract was identified as the best treatment. Quantitative analysis of this extract yielded a TPC of 64.51 mg/g GAE, TFC of 14.27 mg/g QE, and antioxidant activity of 15.74%. These findings confirm a strong correlation between phenolic content and antioxidant capacity in cinnamon extracts.
Model Integrasi SJPH-CPPOB untuk UMK: Studi Kasus Produsen Yoghurt di Bogor: Integration Model SJPH–CPPOB for Micro and Small Enterprises (MSEs): a Case Study of a Yogurt Manufacturer in Bogor Jumiono, Aji; Ahyarudin, Aang; Septiani, Mir’atu Saa’diah; Mardiah, Mardiah
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.v8i1.24266

Abstract

This study aims to analyze the implementation and integration of the Halal Product Assurance System (Sistem Jaminan Produk Halal, SJPH) and Good Manufacturing Practices for Processed Foods (Cara Produksi Pangan Olahan yang Baik, CPPOB) among micro and small enterprises (MSEs), using PT XMJ—a yogurt producer in Bogor City—as a case study. The evaluation was conducted using five SJPH criteria stipulated in Kepkaban No. 20 of 2023 and the technical CPPOB standards issued by the Indonesian National Agency of Drug and Food Control (BPOM). The findings indicate that the adoption of both systems remains partial and has not been systematically documented. Convergence between SJPH and CPPOB is evident in sanitation, personnel hygiene, process control, and documentation. An integration model was therefore developed using an input–process–output framework, adjusted to the operational capacity of MSEs. The model is expected to streamline the implementation of both systems while ensuring halal compliance and product safety. Integrating SJPH and CPPOB offers opportunities for operational efficiency, improved product quality, and enhanced readiness for halal certification and processed food licensing. This study recommends strengthening management commitment, enhancing human resource training, and developing integrated procedures and documentation as strategic steps toward implementing a halal- and safety-assured quality system in the MSE sector.
Karakteristik Fisikokimia dan Organoleptik Bolu Berbasis Terigu-Garut (Maranta arundinacea) dengan Fortifikasi Bubuk Daun Kelor (Moringa oleifera) : Physicochemical and Organoleptic Characteristics of Wheat-Arrowroot (Maranta arundinacea) Based Yeast-Leavened Cake Fortified with Moringa Leaf Powder (Moringa oleifera) Astuti, Devi Fitri; Nugrahini, Bunga Aisyah; Afrizal, M. Handan
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.v8i1.24273

Abstract

The high dependency on wheat imports and the increasing demand for functional foods have driven the utilization of local carbohydrate sources such as arrowroot flour (Maranta arundinacea) and antioxidant-rich ingredients like Moringa leaf powder (Moringa oleifera). This study aimed to optimize the formulation of a yeast-leavened cake based on wheat-arrowroot composite flour fortified with Moringa leaf powder and to evaluate its effects on physicochemical and organoleptic characteristics. The research was designed using a Factorial Completely Randomized Design (CRD) with two factors: the proportion of arrowroot flour (0%, 25%, 50%) and the concentration of Moringa leaf powder (0 g, 2 g, 4 g). The results indicated that the interaction between the two factors significantly influenced (P < 0.05) all parameters. The optimal treatment was obtained from the G2K2 formulation. This product exhibited the highest expansion ratio of 81.50%, characterized by the softest crumb structure and uniform porosity. Chemically, the G2K2 sample possessed a pH value of 7.15, a moisture content of 23.20%, and very strong antioxidant activity, with a Radical Scavenging Activity (%RSA) reaching 88.30%. Organoleptically, the G2K1 formulation was the most preferred by panelists (score 5.00/Very Liked); however, G2K2 maintained good acceptability with the added advantage of higher functional value. In conclusion, the combination of arrowroot flour and Moringa powder is capable of producing a cake that is not only superior in texture and sensory attributes but also holds potential as an antioxidant-rich functional food.
Profiling Senyawa Volatil Daging Sapi dengan Berbagai Pengolahan Menggunakan Metode Headspace-GC/MS: The Profiling of Volatile Compounds in Beef with Various Processing Methods Using the Headspace GC/MS Amalia, Lia; Riyani; Widowati, Sri; Jumiono, Aji; Mardiah, Mardiah
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.v8i1.24303

Abstract

Volatile compound profiling is important for understanding the aroma characteristics of beef and supporting the authentication of meat-based products. This study aimed to examine the volatile profile of beef (Bos taurus) processed by boiling, frying, and roasting using the Headspace Gas Chromatography–Mass Spectrometry (HS-GC/MS) method. Round beef samples from five cattle were subjected to the three heat treatments and analyzed based on retention time and peak area to determine the types and relative abundances of volatile compounds. The results showed that boiled beef produced 91 volatile compounds, while fried and roasted beef generated 58 and 56 compounds, respectively. The identified compounds included aldehydes, ketones, carboxylic acids, alcohols, esters, aromatic hydrocarbons, sulfur compounds, alkanes, terpenoids, amides, and amines. Boiling was mainly characterized by compounds derived from mild lipid oxidation, frying by more intensive Maillard reactions, and roasting by advanced Maillard reactions and Strecker degradation. These findings indicate that processing methods influence the volatile composition and aroma characteristics of beef. The HS-GC/MS approach provides valuable information for food authentication.
Volatilomik Daging Babi dengan Berbagai Metode Pengolahan Berdasarkan SPME-GC-MS: Volatilomics Of Pork With Various Processing Methods Based On SPME-GC-MS Amalia, Lia; Baswir, Irdawati; Kusumaningrum, Intan; Jumiono, Aji; Mardiah, Mardiah; Puspasari, Erna
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.v8i1.24312

Abstract

Meat adulteration is a significant issue in the food supply chain due to its relevance to halal compliance. Pork is often used as a substitute for beef because of its similar physical characteristics and lower price, while visual identification becomes increasingly difficult after processing. This study aimed to analyze the volatile compound profile of pork processed by boiling, frying, and roasting using the Solid Phase Microextraction–Gas Chromatography–Mass Spectrometry (SPME–GC-MS) technique. Each processing treatment was conducted with five replications. The results showed that boiled and fried pork each contained 169 volatile compounds, while roasted pork contained 176 volatile compounds. The dominant compounds mainly belonged to the aldehyde group, including hexanal, nonanal, octanal, and heptanal, as well as long-chain aldehydes such as pentadecanal and heptadecanal, which are associated with lipid oxidation during processing. In addition, alcohols such as 1-hexanol and 1-octen-3-ol, as well as heterocyclic compounds such as 2-pentylfuran and 2-pentylthiophene, also contributed to the resulting volatile profile. These findings indicate that the volatile profile obtained through a volatilomic approach has the potential to serve as a basis for the identification and authentication of pork in processed food products.

Page 15 of 15 | Total Record : 148

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