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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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Inovasi Pasta Kulit Pisang dan Microbial Transglutaminase Terhadap pH, Kadar Air, dan Aktivitas Antioksidan Sosis Daging Ayam Petelur Afkir Nafareza Belvayuna; Juni Sumarmono; Irfan Fadhlurrohman
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.v8i2.25308

Abstract

This study aims to examine the effect of banana peel paste and microbial transglutaminase (MTG) formulations on the pH, moisture content, and antioxidant activity of sausages made from culled laying hens. Meat from culled laying hens has low market value due to its tough texture, thus requiring innovation in its processing. Banana peels were utilized because based on literature they contain protease enzymes that are expected to improve sausage physicochemical quality. The research method used a Completely Randomized Design (CRD) with 4 treatments and 5 replicates: P0 (control), P1 (60% banana peel paste), P2 (1% MTG), and P3 (60% banana peel paste + 1% MTG). The variables observed included pH, moisture content, and antioxidant activity. Data were analyzed using ANOVA and the Honest Significant Differences (HSD) post-hoc test. The results of the statistical analysis showed that the addition of banana peel paste and MTG had no significant effect (p>0.05) on pH (mean 5.92±0.11) and antioxidant activity (mean 55.97±21.13%). However, these treatments had a highly significant effect (p<0.01) on moisture content, with values ranging from 62.92±0.90% to 65.79±1.73%. The formulation of banana peel paste and MTG enzyme effectively increases the moisture content to help improve the physical quality of the sausage without altering the pH value or its antioxidant activity.
Pengaruh Perbandingan Tepung Terigu dan Daging Ikan Betok (Anabas testudineus) terhadap Sifat Kimia dan Sensori Mi Basah Sussi Astuti; Siti Inayah; Dewi Sartika; Esa Ghanim Fadhallah
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.v8i2.25372

Abstract

Substitution of wheat flour with climbing perch (Anabas testudineus) meat is one of the food diversification efforts to increase the nutritional value of wet noodles, especially protein content. This study aims to determine the best ratio between wheat flour and climbing perch meat in making wet noodles based on chemical and organoleptic characteristics. The study was arranged using a single factor in a Completely Randomized Block Design (RAKL) with four replications. The treatments tested consisted of six ratios of wheat flour (TT) and climbing perch meat (DIB), namely A0 or control (100%:0%), A1 (95%:5%), A2 (90%:10%), A3 (85%:15%), A4 (80%:20%), and A5 (75%:25%). Data were analyzed using analysis of variance, followed by an Honestly Significant Difference (HSD) test at the 5% level. The results showed that treatment A2 with a TT:DIB ratio of 90%:10% was the best treatment. This treatment produced wet noodles with a water content of 50.40%, a protein content of 6.27%, a savory taste score of 3.17, a white color score of 3.10, a non-sticky and chewy texture score of 3.17, and an overall acceptability score of 3.48. Based on these results, climbing perch meat can be used as a substitute for wheat flour at a 10% level to produce wet noodles with better protein content and sensory characteristics that are still acceptable to panelists.
Evaluasi Kadar Air, Kekerasan dan Sensori Crackers dengan Penambahan Tepung Bekatul Beras Putih dan Tepung Kulit Buah Naga Hilma Afifah; Sussi Astuti; Novita Herdiana; Esa Ghanim Fadhallah
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.v8i2.25373

Abstract

The utilization of agricultural by-products for raw materials for crackers can be obtained from a combination of wheat flour, white rice bran and dragon fruit peel. Evaluation of water content, hardness and sensory of crackers with the addition of white rice bran flour (TB) and red dragon fruit peel flour (TKN), as well as determining the best comparison level of TB and TKN according to SNI 2973:2018 is the aim of the research. The research was arranged with a single factor and four replications in a Completely Randomized Block Design (RAKL). The single factor was five comparison levels of wheat flour (TT), white rice bran flour (TB), and red dragon fruit peel flour (TKN), namely 100%:0%:0% (K0 /control), 80%:4%:16% (K1), 80%:8%:12% (K2), 80%:12%:8% (K3), and 80%:16%:4% (K4), analyzed by Anara and BNT test 5%. K4 treatment (80% TT: 16% TB: 4% TKN) is the best treatment with a water content of 3.30%, hardness 4.21 N, crispy texture, non-rancid aroma, slightly bitter taste, pleasant color, and a slightly favorable overall acceptance level, acid insoluble ash content of 0.08%, protein 7.38%, crude fiber 4.47%, and dietary fiber 7.03%. The water, protein, and acid insoluble ash content of crackers have met SNI 2973:2018.

Page 17 of 17 | Total Record : 163

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