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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 163 Documents
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Evaluasi Labelisasi Halal Pada Produk Dorokdok UMKM Khas Garut Novriyanti Lubis; Vina Siti Rohimah; Tri Cahyanto; Nadia Dewi Zafirah; Lindayani Lindayani; Nenden Fauziah
Jurnal Ilmiah Pangan Halal Vol. 8 No. 2 (2026): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v8i2.24321

Abstract

Dorokdok, a traditional cowhide cracker from Garut, has halal critical points involving hide origin and slaughter status, auxiliary ingredients, and contamination risks during production and storage. This study evaluated the halal certification status of dorokdok products and identified barriers encountered by micro, small, and medium enterprises (MSMEs). A descriptive approach combined field surveys, interviews with producers and retailers in Garut Regency, review of certification records, and literature analysis. The inventory identified 17 certified products or businesses and 20 uncertified ones. Reported barriers comprised perceived procedural complexity, certification costs, reliance on government-sponsored free certification programs, and limited awareness of certification requirements. The findings indicate the need for targeted technical assistance, easier access to certification services, and sustained outreach for MSMEs. Raw-material traceability and consistent halal production controls should also be strengthened so that certification provides credible halal assurance to consumers rather than merely administrative compliance
Desain Strategi Pencegahan Kontaminasi Silang di Industri Mi Instan Fahri Rizal Syahid; Lia Amalia; Syahrir Akil; Aji Jumiono; Erna Puspasari; Mardiah Mardiah
Jurnal Ilmiah Pangan Halal Vol. 8 No. 2 (2026): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v8i2.24371

Abstract

The rapid growth of the instant noodle industry increases production complexity and the risk of cross-contamination through raw materials, personnel, equipment, sanitation activities, and shared production areas. This study aimed to identify internal and external factors affecting cross-contamination prevention and to determine priority strategies for an instant noodle company. The research was conducted through literature review, company document analysis, field observation, and expert judgment involving production, quality assurance/quality control, and warehouse personnel selected by purposive sampling. Internal and external conditions were evaluated using SWOT, Internal Factor Evaluation, External Factor Evaluation, and Internal-External matrices, while strategy priorities were determined using Fuzzy Analytical Hierarchy Process. The IFE and EFE scores were 2.636 and 2.929, respectively, placing the company in quadrant V, which indicates a hold and maintain position. Fuzzy AHP results showed that the main strategic priorities were strengthening food safety and halal certification systems through standard operating procedures, audits, and traceability; optimizing production space to support export regulatory compliance; and improving hygiene infrastructure through epoxy flooring, deep cleaning, and ATP-based verification. These strategies may strengthen cross-functional control and reduce cross-contamination risk in instant noodle production.
Hubungan antara Implementasi Sistem Jaminan Produk Halal dan Higiene Sanitasi Pangan: Studi Kasus pada Grup Restoran PT X Mia Maesaroh; Aji Jumiono; Sri Widowati
Jurnal Ilmiah Pangan Halal Vol. 8 No. 2 (2026): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v8i2.24526

Abstract

Implementasi Sistem Jaminan Produk Halal (SJPH) dan Higiene Sanitasi Pangan (HSP) merupakan komponen penting dalam menjamin kehalalan dan keamanan pangan pada industri restoran. Namun, kajian yang menganalisis hubungan antara kedua sistem tersebut dalam konteks operasional restoran multi-outlet masih terbatas. Penelitian ini bertujuan untuk menganalisis tingkat pemenuhan serta hubungan antara implementasi SJPH dengan HSP pada grup restoran PT X. Metode penelitian menggunakan pendekatan audit internal melalui observasi, pemeriksaan dokumen, dan wawancara dengan menggunakan checklist berbobot yang disusun berdasarkan Kepkaban BPJPH Nomor 20 Tahun 2023 dan Permenkes Nomor 2 Tahun 2023. Analisis hubungan antar sistem dilakukan menggunakan perangkat lunak RStudio melalui analisis korelasi Spearman, Principal Component Analysis (PCA), dan Canonical Correlation Analysis (CCA). Hasil penelitian menunjukkan bahwa tingkat pemenuhan SJPH dan HSP masing-masing sebesar 71,43% dan 75,93% yang termasuk dalam kategori cukup. Analisis korelasi menunjukkan hubungan signifikan antara aspek produk halal dengan aspek peralatan dan penjamah pangan. Analisis CCA menunjukkan korelasi kanonik yang sangat kuat (r = 0,98; p = 0,015), yang menunjukkan keterkaitan erat antara kriteria produk dalam SJPH dengan peralatan, pangan, bangunan dan fasilitas sanitasi, serta penjamah pangan dalam HSP. Temuan ini menunjukkan bahwa integrasi implementasi kedua sistem tersebut dapat dilakukan sehingga meningkatkan kepatuhan terhadap regulasi serta menjaga konsistensi kehalalan dan keamanan pangan pada restoran multi-outlet.
Karakteristik Fisikokimia Dan Sensori Wheygurt Puree Ubi Jalar Ungu dan Stabilizer Gelatin Muhammad Agung Aprialdi; Titi Rohmayanti; Widaningrum Widaningrum
Jurnal Ilmiah Pangan Halal Vol. 8 No. 2 (2026): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v8i2.24556

Abstract

Cheese is one of the most popular dairy products, known as a milk derivative produced by acidification using Lactobacillus bulgaricus through a coagulation process. In its production, milk with the addition of rennet enzyme undergoes curding, resulting in a solid fraction (cheese) and a by-product (whey). Whey can be utilized to produce wheygurt with the addition of stabilizers to increase viscosity and reduce syneresis. This study examined the formulation of wheygurt with the addition of purple sweet potato puree (15%, 30%, 45%) and the use of gelatin as a stabilizer. The experiment was conducted in the laboratory with two replications, referring to the Indonesian National Standard (SNI) for yogurt 2981:2009. The results showed that increasing the concentration of puree decreased fat content and total dissolved acids, but enhanced inhibitory activity. The highest protein content was obtained in the treatment with 45% purple sweet potato puree. Sensory evaluation indicated that the 45% puree formulation achieved the best results in terms of color, yogurt aroma, texture, and sour taste. Meanwhile, hedonic testing (overall preference) revealed that the 45% puree formula was more favored compared to other formulations.
Pengaruh Proses Pengolahan pada Warna dan Tekstur Daging Babi dan Daging Celeng Muhammad Idris; Lia Amalia; Aji Jumiono; Erna Puspasari; Mardiah Mardiah
Jurnal Ilmiah Pangan Halal Vol. 8 No. 2 (2026): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v8i2.24606

Abstract

Authentication of non-halal meat is essential to ensure product integrity and prevent adulteration in meat-based foods. This study aimed to analyze the effect of processing methods on the texture and color characteristics of pork and wild boar meat as a basis for authentication. Samples of thigh meat were subjected to boiling, frying, and roasting. Texture properties (hardness, springiness, cohesiveness, gumminess, and chewiness) were measured using a Texture Analyzer, while color parameters (L*, a*, b*, chroma/C*, and hue angle/h) were determined using a Chromameter. Data were analyzed using a 2 × 3 factorial completely randomized design with analysis of variance (ANOVA), followed by Duncan’s Multiple Range Test (DMRT) at a 5% significance level. The results showed that processing methods had no significant effect on all texture parameters, whereas meat type significantly affected cohesiveness and gumminess, with higher values observed in wild boar meat. For color parameters, meat type significantly influenced L* and h, while processing methods significantly affected L*, a*, b*, and C*. Frying was identified as the most influential method in modifying color, as indicated by decreased lightness and increased redness, yellowness, and color intensity. Overall, texture and color parameters demonstrate strong potential as physical indicators for differentiating pork and wild boar meat after processing.
Respons Bacillus cereus Asal Pangan Berbasis Nasi terhadap Ekstrak Kencur (Kaempferia galanga) dan Suhu Penyimpanan Maerani Maerani; Talitha Shanda Nabila; Mufti Ghaffar
Jurnal Ilmiah Pangan Halal Vol. 8 No. 2 (2026): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v8i2.24631

Abstract

Bacillus cereus merupakan salah satu patogen pangan utama yang sering dikaitkan dengan produk berbasis nasi akibat penyimpanan yang tidak tepat. Penelitian ini bertujuan untuk mengevaluasi aktivitas antibakteri ekstrak kencur (Kaempferia galanga) terhadap isolat lokal B. cereus serta menganalisis respons pertumbuhan bakteri pada berbagai kondisi suhu. Uji aktivitas antibakteri dilakukan menggunakan metode difusi cakram pada media Mueller Hinton Agar, sedangkan pertumbuhan bakteri diamati pada suhu 4°C, 25°C, dan 37°C selama periode inkubasi tertentu. Hasil penelitian menunjukkan bahwa ekstrak kencur memiliki aktivitas antibakteri yang sangat rendah, ditandai dengan tidak terbentuknya zona hambat pada konsentrasi 30% dan 60%, serta hanya menghasilkan hambatan yang sangat kecil pada konsentrasi 90% (0,25 ± 0,13 mm), jauh lebih rendah dibandingkan kontrol positif ciprofloxacin. Analisis pertumbuhan menunjukkan bahwa B. cereus tumbuh optimal pada suhu 25°C dan 37°C, sedangkan penyimpanan pada suhu 4°C mampu menurunkan populasi bakteri, namun tidak sepenuhnya mengeliminasi pertumbuhan. Temuan ini menunjukkan bahwa ekstrak kencur dalam bentuk kasar belum efektif sebagai agen antibakteri tunggal terhadap B. cereus. Namun demikian, pengendalian suhu rendah berperan penting dalam menekan pertumbuhan bakteri. Kombinasi penggunaan senyawa antimikroba alami dan pengendalian suhu berpotensi menjadi strategi yang lebih efektif dalam meningkatkan keamanan mikrobiologis pangan berbasis nasi.
Pengaruh Perbandingan Tepung Terigu dan Tepung Jamur Tiram Putih terhadap Sifat Sensori dan Fisik Takoyaki Siti Yultria; Sussi Astuti; Fibra Nurainy
Jurnal Ilmiah Pangan Halal Vol. 8 No. 2 (2026): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v8i2.24950

Abstract

Substitution for wheat flour in takoyaki products can be done with white oyster mushroom flour. The sensory and physical properties of takoyaki in various ratios of wheat flour and white oyster mushroom flour and determining the best level of comparison are the research objectives. The research was structured as a single factor and four replications in a Complete Randomized Block Design (RAKL). The single factor is six levels of ratio of wheat flour and white oyster mushroom flour, namely 100%:0%; 90%:10% ; 85%:15% ; 80%:20% ; 75%:25% and 70%:30%, analyzed by Anara and 5% BNT test. Treatment P1 (90% wheat flour : 10% white oyster mushroom flour) was the best treatment with a texture score of 7.27 (quite soft), a taste score of 6.47 (quite savory), a color score of 6.33 (yellowish brown), a score of aroma 6.84 (like), overall acceptance score 6.80 (like), and tinkle ratio 3.67%. This treatment contained 59.64% water content, 2.49% crude fiber content, 4.16% protein content, 3.42% fat content, and 28.87% carbohydrate content. The research results show the potential of white oyster mushroom flour as a substitute for wheat flour in making takoyaki.
Analisis Karakteristik Mutu, Aspek Teknologis, dan Potensi Pengembangan Gula Merah Berbasis Nira Kelapa Sawit dan Nira Kelapa Hendro Kartiko; Helmi Haris; Aji Jumiono; Syahrir Akil; Sri Widowati
Jurnal Ilmiah Pangan Halal Vol. 8 No. 2 (2026): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v8i2.25035

Abstract

This study aimed to analyze the quality characteristics, technological aspects, and development potential of brown sugar derived from oil palm sap and coconut sap from a food technology perspective. The research employed a systematic review approach combined with descriptive-comparative analysis of primary research data and relevant scientific literature. The primary data consisted of three treatments: P1 (100% oil palm sap), P2 (50% oil palm sap + 50% coconut sap), and P3 (100% coconut sap). The results indicated that variations in sap composition were associated with differences in the chemical characteristics of the resulting brown sugar. The highest glucose content was observed in treatment P2 at 4.45%, followed by P3 at 2.47%, while the lowest value was found in P1 at 1.40%. In terms of total energy, treatment P3 showed the highest value at 408.27 kcal/100 g, followed by P2 at 398.37 kcal/100 g, and P1 at 390.59 kcal/100 g. Organoleptic evaluation revealed that all treatments exhibited similar basic characteristics, namely sweet taste, brown color, and normal odor. The findings suggest that the quality of brown sugar is influenced by the source of raw materials, sap handling, heating process, and post-production stages, including cooling, packaging, and storage. Overall, oil palm sap demonstrates potential as an alternative raw material for brown sugar production, either as a single source or in combination with coconut sap, particularly through improvements in processing technology, quality standardization, and product diversification.
Pengaruh Karagenan dan Enzim Transglutaminase Terhadap Karakteristik Fisik dan Organoleptik Produk Olahan Daging Irfan Fadhlurrohman; Amanda Ainan Salsabila; Arga Mandala Putra Ferdiawan; Hafiz Nugraha; Triana Setyawardani; Juni Sumarmono
Jurnal Ilmiah Pangan Halal Vol. 8 No. 2 (2026): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v8i2.25058

Abstract

This study aims to examine the effect of adding carrageenan and the enzyme transglutaminase on the physical and organoleptic characteristics of processed meat products. The method used was a descriptive-qualitative literature review following the PRISMA protocol. Of the 44 articles identified, 21 met the criteria, and 17 key articles were analyzed in depth. The results indicate that carrageenan acts as a gelling agent, water-binding agent, and emulsion stabilizer capable of improving texture, tenderness, and product stability. Meanwhile, the enzyme transglutaminase functions to form cross-links between proteins, thereby improving the compactness, elasticity, and sensory quality of the product. The combination of these two ingredients has proven effective in enhancing the quality of processed meat products, both in terms of physical and organoleptic properties. Selecting the appropriate concentration is a critical factor for achieving optimal product characteristics.
Karakterisasi Pati yang Dimodifikasi dari Batang Sawit dengan Perbedaan Suhu Hidrolisis Salsabila, Ghea Patika; Raja, Pada Mulia
Jurnal Ilmiah Pangan Halal Vol. 8 No. 2 (2026): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v8i2.25215

Abstract

Oil palm trunks are waste products from plant rejuvenation that can be another source of starch. This study aims to examine how the temperature of acetic acid hydrolysis affects the properties of starch from oil palm trunks. The method used was a nonfactorial Completely Randomized Design (CRD) with three variations of hydrolysis temperatures, namely 40°C, 45°C, and 50°C, each repeated three times. The parameters observed included moisture content, ash content, amylose content, amylopectin content, and functional groups with the help of FTIR. Data were analyzed using ANOVA at the 5% level. The results of this study indicate that the hydrolysis temperature affects the properties of starch. A temperature of 40°C produces the lowest moisture content of 10.16%, while a temperature of 45°C produces the highest amylose content of 13.43% and the lowest amylopectin content of 86.56%. Treatment at 50°C shows a decrease in starch quality due to structural damage during the hydrolysis process. The FTIR analysis results showed the presence of typical starch functional groups such as O–H, C–H, and C–O–C in all treatments. The results of the study showed that a hydrolysis temperature of 45°C was the best treatment for obtaining oil palm stem starch with the best properties.

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