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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 131 Documents
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IDENTIFIKASI RESIKO TITIK KRITIS KEHALALAN PADA PRODUK KOPI BUBUK Elke Stephanie; Siti Irma Rahmawati
Jurnal Ilmiah Pangan Halal Vol. 2 No. 2 (2020): JURNAL ILMIAH PANGAN HALAL
Publisher : Universitas Djuanda

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Abstract

Halal has already become one of requirements for food products in order to penetrate the global market, including in Indonesia. The Indonesian government establishes halal certification obligations for all incoming, outstanding and traded products in the territory of Indonesia. The halal audit and certification stages of processed food are complex and have an impact on a low halal risk. Coffee is a plantation commodity which has a high economic value and plays an important role as a source of foreign exchange for the country. One of the processed coffee products that are often found is ground coffee. This study aims to determine the critical point of ground coffee products to control the risk of non-halal products. This research was conducted in 2 (two) stages, namely making flowcharts or production process flowcharts and identifying the risk of critical points for ground coffee products. The results of the study show that the critical point in the manufacture of ground coffee lies in the roasting process which is mixed with other ingredients, for example butter fat and the facilities used must be free from contamination of non-halal and unclean materials. The critical point in ground coffee products in the form of sachets is at the stage of adding additives. The halalness of other ingredients need to be considered especially related to the origin (source) and how to obtain it. Keywords: Halal, Critical Point, Coffee.
KARAKTERISTIK SIFAT ORGANOLEPTIK KERUPUK KEMPLANG DARI LIMBAH TULANG IKAN TENGGIRI (SCOMBEROMORUS COMMERSONI) DENGAN PERBANDINGAN YANG BERBEDA Avin Septia; Helmi Haris; Fitra Mulya Jaya
Jurnal Ilmiah Pangan Halal Vol. 2 No. 2 (2020): JURNAL ILMIAH PANGAN HALAL
Publisher : Universitas Djuanda

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Abstract

The utilization of mackerel bones as a material for processing crackers becomes a source of protein and calcium in cracker products, so that the cracker products do not only have high nutritional value. This research was conducted from June to July, at the Pempek Cek Aat household industry. The organoleptic test took place at the Fishery Product Processing Technology Workshop, Faculty of Fisheries, PGRI University, Palembang. This study used a completely randomized design (CRD) with 5 levels of treatment. The treatment in this study was the utilization of pangolin fish bone waste in the processing of kemplang crackers. The results of the kemplang cracker favorite test showed that the addition of the concentration of K0 (0%) fish bones and mackerel bone crackers which still had an organoleptic level that was not significantly different was K1 (25%) mackerel bones, because they could still be accepted by panelists. Kata kunci: utilization, fish bones, kemplang
FAKTOR-FAKTOR PASCA PANEN YANG MEMENGARUHI MUTU KAKAO Endang, Sri; Jumiono, Aji
Jurnal Ilmiah Pangan Halal Vol. 2 No. 2 (2020): JURNAL ILMIAH PANGAN HALAL
Publisher : Universitas Djuanda

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Abstract

The cocoa industry has enormous potential to be used as a driver for economic growth and distribution of income from farmers and the government. The post-harvest process of cocoa pods greatly affects the final quality of the cocoa beans produced. The post-harvest stages of cocoa pods include fruit splitting and sorting, fermentation of cocoa, soaking and washing, drying and tempering, as well as the warehousing process. Post-harvest processing of cocoa plants to improve the quality of the cocoa harvest owned by farmers. Fermented beans will improve the taste and quality of the cocoa beans, when the cocoa beans are processed it will produce good cocoa. Cocoa beans that go through a good post-harvest processing process will be stored longer without reducing their quality and can meet the quality standards of cocoa beans according to SNI 2323: 2008 which has been implemented since 2011. Keywords: Cocoa beans, Quality, Post-harvest process
KAJIAN TEKNOLOGI TEPUNG KASAVA: PROSPEK DAN KENDALA PEMANFAATAN UNTUK INDUSTRI PANGAN BERBASIS TEPUNG Widowati, Sri
Jurnal Ilmiah Pangan Halal Vol. 2 No. 2 (2020): JURNAL ILMIAH PANGAN HALAL
Publisher : Universitas Djuanda

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Abstract

Various local carbohydrate sources can be produced into flour to substitute for flour, save foreign exchange and improve food security. Based on the availability of raw materials and prices, cassava has the most potential to be processed into flour. The research results of cassava are also the most abundant among the carbohydrate source commodities. The name cassava has an inferior stigma in society, compared to rice and wheat, even corn. This is one of the considerations that cassava flour is then better known as cassava flour, to improve the image and interest of users. Cassava flour, with various technological variants, and other local flours have been widely researched, produced and used for various flour-based food products, but nationally the real impact on decreasing wheat consumption is still not significant. Therefore, this paper discusses the prospects and constraints of its use in the food industry. Keywords: Food Security, Carbohydrate Source, Casava Flour.
PEMANFAATAN 8 JENIS REMPAH DIBIDANG KOSMETIK, BUMBU MASAK, MAKANAN HINGGA FRAGRANCE DAN FLAVOUR Hastuti, Arti; Tiara amanda Lestari; Mardiah
Jurnal Ilmiah Pangan Halal Vol. 3 No. 1 (2021): JURNAL ILMIAH PANGAN HALAL
Publisher : Universitas Djuanda

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Abstract

Potensi rempah di Indonesia sangat melimpah. Potensi rempah lokal ini belum tergarap dengan baik, karena minimnya informasi dan pemahaman masyarakat akan pemanfaatan rempah yang hanya sebatas bumbu masakan saja. Tujuan untuk mengeksplorasi karakteristik bagian rempah dan komponen kimia pada 8 jenis rempah menjadi salah satu alternatif untuk dikembangkan dibidang kosmetik, bumbu masak, makanan hingga fragrance dan flavour. Metode yang digunakan yaitu metode kualitatif dengan pengumpulan data sekunder melalui studi literatur, analisis deskriptif mengidentifikasi karakteristik bagian rempah dan komponen kimia pada 8 jenis rempah. Hasil menunjukan karakteristik pada bagian rempah buah (vanili, cengkeh, lada/merica), kulit (kayu manis), rimpang (jahe, kunyit), bunga (saffron), dan daun (daun salam), sedangkan komponen kimia dari 8 rempah sangat komplek akan senyawa antioksidan, flavonoid dan komponen zat aktif lainnya. Pemanfaatan dan pengolahan jenis rempah pada bidang kosmetik pada jenis rempah saffron (produk face toner), kayu manis (produk masker anti jerawat), kunyit (produk body lotion), dan lada hitam (produk Serum Anti-Aging). Bidang bumbu masak pada jenis rempah daun salam (produk bumbu serbuk). Bidang makanan pada jenis rempah jahe (produk makanan permen jelly). Bidang fragrance/flavour jenis rempah vanili diolah menjadi fragrance/flavour karakteristik aroma creamy, sweet, vanilla smoky, spicy dan jenis rempah cengkeh sebagai flavour telur asin. Kata Kunci : 8 jenis rempah, komponen kimia, pemanfaatan rempah.
PENDAMPINGAN PENYUSUNAN MANUAL SISTEM JAMINAN PRODUK HALAL DAN DIGITAL MARKETING DI MASA PANDEMI COVID-19 Tiara amanda Lestari; Jumiono, Aji
Jurnal Ilmiah Pangan Halal Vol. 3 No. 1 (2021): JURNAL ILMIAH PANGAN HALAL
Publisher : Universitas Djuanda

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Abstract

Pandemic of Covid-19 has had a several impact on the sector of Mikro Unit Business, especially food and beverage. Social restrictions encourage the acceleration of the digital marketing economy to increase sales. The ownership of business licenses such as halal certificate has also been proven to increase consumer preferences to buy and increase profits in the long term, especially during pancemic covid 19. The Micro Unit Business that be targeted to be accompanie by the preparation of manual SJPH and digital marketing is UMK KRIPIKA Caringin Bogor which production cassava chips with original flavor, balado, barbeque and sweat corn as well as processed mustofa potatoes. This internship is carried out for 6 weeks. Prosedure steps for this internship begin with training on the Halal Product Assurance System and Digital Marketing assistance using Canva and Shopee aplications. The end result of this activity is UMK KRIPIKA has compiled manual SJPH that can be used as a requirement for registering halal certification, has the ability to design advertisments using Canva and is able to manage store on marketplace such as Shopee application
PENGARUH PENAMBAHAN ENZIM BROMELIN DAN TITIK KRITISNYA DALAM PEMBUATAN TAHU SUSU Gesa Aldin Barqin
Jurnal Ilmiah Pangan Halal Vol. 3 No. 1 (2021): JURNAL ILMIAH PANGAN HALAL
Publisher : Universitas Djuanda

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Abstract

Repeated processing of tofu will cause saturation in consumption, to anticipate this, innovation in the food sector is needed, one of which is the manufacture of milk tofu. Milk processing can produce added value and a longer shelf life. The process of making tofu milk is done by clumping. The clumping can use natural coagulation materials enzymatically, namely the bromelain enzyme. Bromelain enzyme can be obtained from pineapple fruit. Pineapple have several varieties, the differences in these varieties will affect the levels of the enzyme bromelain contained so that in the manufacture of milk tofu cannot use the same formula for all varieties. The critical point in the process of making milk tofu is at temperature, because the activity of the bromelain enzyme will increase to a temperature limit of 50℃, after that its activity will decrease, thus the bromelain enzyme is no longer active at high temperatures because it is damaged. In the final product, the addition of pineapple bromelain enzyme in the manufacture of milk tofu will affect the protein content, color, taste, and texture.
IMPLEMENTASI JAMINAN MUTU ISO/IEC 17025: 2017 DI BALAI BESAR LITBANG PASCAPANEN PERTANIAN BOGOR Diyono, Wahyu; Helmi Haris
Jurnal Ilmiah Pangan Halal Vol. 3 No. 1 (2021): JURNAL ILMIAH PANGAN HALAL
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v3i1.8727

Abstract

The BB-Postharvest testing laboratory has competence for chemical, biochemical, physical analysis, quality testing and food safety. Some of them have received recognition from the national accreditation agency KAN in accordance with the ISO/IEC 17025:2017 quality system and the SNI ISO/IEC 17043:2010 quality system. The research aim was to get proficiency tests, comparative tests, recovery, and sample control. The results of the pesticide residue proficiency test followed by the postharvest laboratory for diazinon and chlorphyrifos ethyl were -0.6225 and 0.4491. The calculated T after being compared with three other labs had the same value, namely 6.31 while the T table was 12.71. The total fat of powdered milk was significantly different from that of Vicmalab and the protein content of both powdered milk and biscuits was significantly different from that of Vicmalab. The value of chlorphyrifos ethyl pesticide residue recovery test was 115.59% while the acceptability was 80-120%. For the control chart, a graph has been made to be applied to each test. The quality assurance of testing in the Chemistry laboratory, Postharvest BB meets the acceptance requirements.
PERBANDINGAN OVERRUN, DAYA LELEH, DAN PROTEIN BERBAGAI ES KRIM Wilna Iznilillah
Jurnal Ilmiah Pangan Halal Vol. 3 No. 1 (2021): JURNAL ILMIAH PANGAN HALAL
Publisher : Universitas Djuanda

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Abstract

Milk is a food product that has good nutritional content for making ice cream. Ice cream is a semi-solid food preparation whose processing is by freezing ice cream flour from a mixture of milk, animal or vegetable fat. The general process of making ice cream is pasteurization, homogenization, cooling, stirring, and the addition of other ingredients. These affect the overrun value, melting power and protein of the resulting. Overrun or degree of development is the percentage of volume expansion, namely the increase in the volume of ice cream between before and after freezing. Melting power is the time it takes for ice cream to melt completely. Protein is a nutrient or macro component needed by all ages. The ingredients used as ice cream products include bananas, stone banana flour, plantain skin, durian seeds, green beans, campedak, purple sweet potato, tempeh and ginger, mangosteen peel, edamame, vanilla and coconut milk, dragon fruit and mustard greens, Soursop puree and soursop leaf extract, papaya, cowpea, corn porang flour, green beans, honey, suji gumbili leaf, mangrove fruit puree, winged bean, and sweet potato have different overrun values, melting power, and protein. These differences can be influenced by different types of milk, and methods used in the process of making ice cream.
PROSES PENGOLAHAN SUSU ULTRA HIGH TEMPERATURE (UHT) BESERTA KEMASAN YANG BERPENGARUH TERHADAP MASA SIMPAN Iko Anggara, Putra; Jumiono, Aji
Jurnal Ilmiah Pangan Halal Vol. 3 No. 1 (2021): JURNAL ILMIAH PANGAN HALAL
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v3i1.8729

Abstract

Milk is in great demand by the public, pure milk comes from livestock such as cows and goats. People prefer to consume whole milk rather than powdered milk because it is practical to consume. Milk itself cannot be separated from everyday life because of its many benefits. Dairy products, such as powdered milk for babies, UHT liquid milk, etc., are a great opportunity for the advancement of today's business sector. The nutritional content of milk is very high, such as phosphorus, calcium, vitamin A, vitamin B and riboflavin. Fresh milk also still contains some bacteria such as Lactobacillus, streptococcus, leuconostoc and pediocossus. So we need an appropriate handling process where milk can be consumed safely and still get the benefits contained in the milk. The technique of preserving foodstuffs that cannot withstand high temperatures is pasteurization. Various pasteurization methods such as HTST/High Temperature Short Time, LTLT/Low Temperature Long Time, UHT/Ultra High Temperature aim to maintain milk quality and extend shelf life. The provisions governing the quality requirements of UHT milk are contained in SNI 3950:2014.

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