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Aji Jumiono
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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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INDONESIA
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 131 Documents
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MINUMAN FUNGSIONAL READY TO DRINK BERBAHAN BAKU REMPAH LOKAL Mardiah, Mardiah; Noor, Rafiqa; Suprayatmi, Mira; Listianti, Elisa
Jurnal Ilmiah Pangan Halal Vol. 1 No. 2 (2019): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v1i2.3104

Abstract

The purpose of this study was to study the extraction process of spices, obtain selected formulations based on organoleptic tests and physical stability tests. The research methodology is divided into two stages: the first stage is determining the composition of the spices (ginger, tamarind, turmeric, cardamom,  lemongrass, cinnamon and cloves), using a one factor design that is the difference in the composition of the spices with 3 levels of treatment, namely (A1), (A2) and (A3) .   The second stage uses the formula selected from the first stage and then is treated with 3 concentrations of spice extract (15%, 20% dan 25%) and the concentration of additional CMC (0%, 0.05% , 0.1% ). The results stated that the selected products were A3 composition spices (7.5% Curcuma xanthorrhiza extract, 25% tamarindus indica extract, 10% turmeric extract, 15% cardamom extract, 15% cinnamon extract, 15% lemongrass extract, 12.5% clove extract) with concentrations herbs 15% and CMC concentration 0.1%. This product was chosen because it was rated the most preferred. The results of physical stability analysis of selected products are quite stable with a sedimentation height of 0.04 cm on the 16th day. The selected product has a pH of 3.44, with a curcumin value of 13.70 ppm, and a total phenol of 31 ppm and an antioxidant of 2.97 ppm.
REDUKSI SENYAWA PENYEBAB RASA PAHIT DALAM PEMBUATAN TEPUNG SUKUN Widowati, Sri; Amiarsi, Dwi; Nurlaela, Raden Siti
Jurnal Ilmiah Pangan Halal Vol. 1 No. 2 (2019): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v1i2.3105

Abstract

Breadfruit is classified as climacteric fruits, which has fast respiration process, therefor it has short self-life. In an effort to extend the self-life and economic value,  processing intermediate product i.e. flour base to be the right choice. A problem found in the utilization of breadfruit flour is existing a bitter after taste. This study purposes to obtain a processing technology for reducing of bitterness compounds and characterization of breadfruit flour from several regions. Breadfruit flour processing, selected from ten developed methods i.e. breadfruit peeling, washing and cutting pie shapes, blanshing (10 minutes) followed by shredding, soaking (in 0.03% sodium bisulphyte, 1 hour), pressing, drying of the shredded breadfruit to a maximum 12% moisture content, and milling. The best method was applied to produce of breadfruit flour from different regions (Bone, Kep. Seribu, Yogyakarta, Cilacap and Ciputat-South Tangerang). Results show that the best process could reduce of tannin and cyanide acid up to 84% and 93%, respectively. Breadfruit flour characteristics from different regions were vary. The flour yield arround 17-24% of fruit weight or 21-28% of the fruit flesh. Breadfruit flour having ash content of 1.5-2.2% (db); 92-94% carbohydrate (db); in vitro starch digestibility 72.3-87.2%, dietary fiber 6.8-8.1% and 17.7-26.1% amylose.
KAJIAN DETAILED ENGINEERING DESIGN (DED) PABRIK DAN STUDI KELAYAKAN PRODUK MILKY JELLY DENGAN PENDEKATAN KEAMANAN PANGAN DI PERUSAHAAN AINI FOOD INDONESIA Sunaryo, Endang; Prasetya, Adi; Mardiah
Jurnal Ilmiah Pangan Halal Vol. 2 No. 1 (2020): JURNAL ILMIAH PANGAN HALAL
Publisher : Universitas Djuanda

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Abstract

Facing business competition at home and abroad, home industry businesses must be able to prepare themselves and have a strategy to be able to produce quality products. In producing quality food products and safe for consumption, it is necessary to use food safety standards. Aini Food Indonesia is an IRT or IKM that processes food products. The purpose of this study is to analyze and recommend food safety systems such as CPPOB and HACCP, to propose a factory Detailed Engineering Design (DED) and to conduct a financial-based business feasibility study. This research is a descriptive qualitative study, which describes and explains the conditions at IKM Aini Food Indonesia. Based on the results of CPPOB and HACCP analysis, several discrepancies were found and critical points that must be controlled in the process of making milky jelly. The results of this study can be concluded that based on the CPPOB and HACCP analysis, IKM Aini Food Indonesia must make repairs that are incompatible, such as improving infrastructure with the DED design. Based on the business feasibility study analysis, this IKM is feasible to run its business with new investment and add production capacity and sales.
KRITERIA SERTIFIKASI HALAL BARANG GUNAAN DI INDONESIA Jumiono, Aji; Siti Irma Rahmawati
Jurnal Ilmiah Pangan Halal Vol. 2 No. 1 (2020): JURNAL ILMIAH PANGAN HALAL
Publisher : Universitas Djuanda

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Abstract

Halal certification for utility goods is part of the mandatory provisions for halal certified products as contained in Law Number 33 of 2014 concerning Halal Assurance Product and its derivative regulations, namely in Government Regulation number 31 of 2019 and Regulation of the Minister of Religion Number 26 of 2019. The requirements used in the halal certification of used goods refers to the provisions of the halal certification criteria from the Indonesian Ulema Council and the LPPOM MUI as stipulated in the Decree of the Minister of Religion Number 982 of 2019 and the Decree of the Head of BPJPH Number 117 of 2019. The criteria used in the halal certification of used goods require compliance The Halal Assurance System according to the HAS 23000 standard which must guarantee that halal-certified products can maintain their halal consistency during the validity period of the halal certificate.
IDENTIFIKASI TITIK KRITIS KEHALALAN GELATIN Sri Endang; Aji Jumiono; Syahrir Akil
Jurnal Ilmiah Pangan Halal Vol. 2 No. 1 (2020): JURNAL ILMIAH PANGAN HALAL
Publisher : Universitas Djuanda

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Abstract

Gelatin is a substance obtained from partial hydrolysis of collagen from skin, white connective tissue and animal bones. The halal status of gelatin is certainly determined by the type of gelatin source, if it is made of halal animal skin or bones such as cow, buffalo, goat, sheep, then the halal status of gelatin is influenced by the method of slaughtering the animal. If the slaughter is in accordance with the provisions of Islamic law, the source of the skin and bones used is halal. However, if it comes from skin or bones or mixed with pork, then the status is haram. If the source of the ingredients for making gelatin uses skin, fins and fish bones, this gelatin source is a halal material. To show the halal status of gelatin, a document in the form of a halal certificate is required. Gelatin, which in the numbering of food additives has the code E441, can be used for various purposes in processed food products such as hydrocolloids, capsule-making materials, fruit juice concentrating and purification, materials for making Marsmallow products and others. Gelatin can also be used as a filler, coating to coat the outside of a product that is unstable, resulting in peptone being used as a medium for growing microorganisms, and can also be used as an auxiliary material for the manufacture of ion-exchange resins. Another byproduct of the gelatin industry from bone is di-tricalsium phosphate.
PENGARUH PENAMBAHAN SARI SEREH DAPUR (CYMBOPOGON CITRATUS) TERHADAP MUTU BAKSO IKAN PATIN (PANGASIUS HYPOTHALAMUS) Tri Sujianti; Helmi Haris; Fitra Mulia Jaya
Jurnal Ilmiah Pangan Halal Vol. 2 No. 1 (2020): JURNAL ILMIAH PANGAN HALAL
Publisher : Universitas Djuanda

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Abstract

Fisball is product of processed fish that done with mixing the fish that has been crushed with tapioca flour and spices,and formed a circle (ball), then boiled. One of fish that suitable for being as ingredient on making fishball is catfish (Pangasius hypothalamus ).But the problems of catfish is stench that cling on and strong enough so it becomes one of the dislike factor of people so need to diversification of processed fish product with adding the lemongrass (Cymbopogon citratus) for reducing that stench. The objective of the research is to study (1) chemical quality values of catfish (Pangasius Hypopthalmus) fishball (2) organoleptic quality of fishball that were treated with the addition of lemongrass extract (Cymbopogon citratus).This research uses Completely Random Design (CRD) with level 1 (one) treatment, experimental method with 4 treatment levels and 3 replications. Treatment of this research is adding the lemongrass extract (Cymbopogon citratus) on catfish (Pangasius hypothalamus) fishball processing with different (B/B) are: 0%, 5%, 10%, 15%, (from water volume for soaking the patin fish fillet). The result of adding the lemongrass extract research is for reducing stench on catfish (Pangasius hypopththalamus) fishball. The best treatment result is P3 (15% of adding the lemongrass extract) is more better than with concentration of adding the other of lemongrass extract (Cymbopogon citratus), with result of organoleptic test, is: aroma 3,60 and texture 3,76. Chemical analysis is: fat level 12,84%.
KAJIAN PENERAPAN CARA PRODUKSI YANG BAIK DAN PROSEDUR OPERASI SANITASI DALAM PENYELENGGARAAN WARUNG TEGAL Bambang Suparmono; Elis Dihansih; Mohamad Ali Fulazzaky
Jurnal Ilmiah Pangan Halal Vol. 2 No. 1 (2020): JURNAL ILMIAH PANGAN HALAL
Publisher : Universitas Djuanda

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Abstract

This study aims to determine the ability and real picture of warteg in the application of food safety, aspects of GMP (Good Manufacturing Practices) which are inhibiting factors for the application of food safety, implementation of SSOP (Standard Sanitation Operating Procedures). The research design is an assessment of the application of GMP by using a processing facility inspection form (BPOM, 1999) or by using a revised draft of the CPMB examination form (BPOM, 2005). After the data is collected, problem identification is carried out by referring to the results of the assessment of the application of GMP in processing facilities. SSOP and list of forms are prepared based on the identification results. Research on the questionnaire checklist to 65 respondents about GMP and SSOP statistically, namely; The numbers obtained (r Pearson) are compared with the r table for α = 0.05 with N = 65 at 0.2027. Based on the analysis results it can be seen that items 11, 15, 23, and 24 have a correlation value less than 0.2027. The results of the assessment of the weight of the GMP application at the warteg are in accordance with KEPMENKES RI 715 / MENKES / SK / V / 2003 with a total score of 62 that has not met the minimum score of 70 from the maximum value of 82, this is caused by several factors such as location, air conditioning system, employee hygiene , employee discipline, use of equipment and materials, repeated cooking processes, use of Food Additive, very low wages, the training program from the related agency is still not sustainable.
PENJAMINAN MUTU DAN KEHALALAN PRODUK OLAHAN SUSU Octaviannus Amen; Aji Jumiono; Mohamad Ali Fulazzaky
Jurnal Ilmiah Pangan Halal Vol. 2 No. 1 (2020): JURNAL ILMIAH PANGAN HALAL
Publisher : Universitas Djuanda

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Abstract

Quality assurance and halalness of processed milk products must be started from the process of producing cow's milk on farms to the distribution process and its direct use by consumers or for industrial use. In the process of processing milk that is processed into various processed milk products in the form of cheese, yoghurt, ice cream, and butter, it has a critical point of halalness. The source of additional materials used during the product processing process is the main critical point for its halalness. The use of additives such as sugar as a sweetener, microbial starter culture for the fermentation process, coloring, flavor, and fatty acids as emulsifiers are examples of critical points for materials that the sources can from non-halal animal materials or halal animals that are not slaughtered according to Islamic law.
TITIK KRITIS HALAL & NILAI TAMBAH KOPI JAHE TERIPANG HALAL CRITICAL POINT & ADDED VALUE GINGER BEAM COFFEE Hadistio, Alfin; Siti Irma Rahmawati
Jurnal Ilmiah Pangan Halal Vol. 2 No. 2 (2020): JURNAL ILMIAH PANGAN HALAL
Publisher : Universitas Djuanda

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Abstract

The use of sea cucumbers as an additive to coffee can add to the variety of herbal coffee products. In a published study, it was stated that consumers tended to prefer sea cucumber ginger coffee, and an observation was made of the composition of sea cucumber ginger coffee on the parameters of ash content and pH. As well as for other parameters, observations were made of the dissolution rate, infusion rate and water content. By meeting the Indonesian National Standard, coffee has the opportunity to increase profits or added value. This study aims to discuss the critical point of halalness and to get the added value of sea cucumber ginger coffee products. The Hayami method is used to calculate the added value of the product under study. The results show that the profit rate is 43% and the added value of the product is Rp. 625,858 kg. The analysis shows that sea cucumber, ginger and coffee, when combined can provide added value which is very profitable for small industries Keywords:, halal coffee, hayami, sea cucumber
ANALISIS KEHALALAN DAGING SAPI DENGAN METODE PORK DETECTION KIT (PDK) DAN TINGKAT KEPEDULIAN KONSUMEN DALAM MENGKONSUMSI DAGING SAPI HALAL Mardiah, Mardiah; Lia Amalia; Dinda Army Trimelati
Jurnal Ilmiah Pangan Halal Vol. 2 No. 2 (2020): JURNAL ILMIAH PANGAN HALAL
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v2i2.4606

Abstract

Analysis of the halal beef in Bekasi City Market is very necessary to find out whether meat traders do adulteration or not. This study aims to determine whether the meat being sold is contaminated with wild boar meat and to determine the level of consumer concern in consuming halal meat in Bekasi City. The method used in this research is the Pork Detection Kit (PDK) method and the survey method using a questionnaire to the community in Bekasi City. The research sample was taken by using purposive sampling method. The data obtained were analyzed descriptively. The results showed that the beef sold in the Bekasi City market was negative for pork contamination. At the level of consumer concern in consuming halal meat, the results show that 80% of the people in Bekasi City have considered the halal aspect when buying meat for consumption, either fresh meat or frozen meat. Keywords: meat, adulteration, pork detection, halal concern.

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