cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Aji Jumiono
Contact Email
ajijumiono@unida.ac.id
Phone
+6281315212037
Journal Mail Official
mtp.unida@unida.ac.id
Editorial Address
Magister Teknologi Pangan - Universitas Djuanda Jl. Tol Jagorawi No.1, Ciawi, Kec. Ciawi, Kabupaten Bogor, Jawa Barat 16720
Location
Kota bogor,
Jawa barat
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
 3   4   5   6   7 
Efektifitas Pembinaan Pemenuhan Komitmen Registrasi Pangan Segar Asal Tumbuhan (PSAT) di Kabupaten Sukabumi Widjayanti, Widjayanti; Widowati, Sri; Mardiah, Mardiah
Jurnal Ilmiah Pangan Halal Vol. 4 No. 1 (2022): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v4i1.9828

Abstract

Pangan segar asal tumbuhan (PSAT) merupakan pangan yang menjadi kewenangan dinas yang menangani urusan pangan di Kabupaten/kota. Pelaksanaan pemenuhan 3 komitmen registrasi pangan segar asal tumbuhan (PSAT) oleh pelaku usaha PSAT akan dapat berjalan secara efektif dan efisien apabila didukung oleh berbagai sarana dan prasarana termasuk sumberdaya manusia yang memahami akan pentingnya pemenuhan 3 komitmen registrasi PSAT. Tujuan kegiatan internship di Dinas Ketahanan Pangan adalah agar pelaksanaan pembinaan pemenuhan 3 komitmen registrasi PSAT oleh pelaku usaha dapat berjalan secara efektif sesuai dengan peraturan yang berlaku. Metode yang digunakan dalam kegiatan internship ini adalah dengan cara terjun langsung dalam pelaksanaan kegiatan pembinaan pemenuhan 3 komitmen registrasi PSAT baik di Bidang Keamanan Dinas Ketahanan Pangan Kabupaten Sukabumi, maupun di pelaku usaha PSAT yaitu PD. Aster. Dari hasil internship ini dihasilkan 2 jenis google form untuk form penilaian mandiri dan form penilaian penerapan yang baik PSAT, dihasilkan pula beberapa form standard operating procedures (SOP) yang dapat membantu PD. Aster dalam pemenuhan penerapan yang baik PSAT serta Pendampingan pembuatan SOP di PD. Aster yang telah dilakukan untuk memperbaiki SOP yang telah ada, dan membantu membuat SOP yang belum tersedia untuk dapat mempercepat pemenuhan persyaratan penerapan penanganan yang baik PSAT.
Proses Pengolahan Telur Beku Lestari, Tiara Amanda; Jumiono, Aji; Fanani, Muhammad Zainal; Akil, Syahrir
Jurnal Ilmiah Pangan Halal Vol. 4 No. 1 (2022): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v4i1.9829

Abstract

Telur adalah salah satu sumber protein hewani yang sangat digemari oleh masyarakat karena rasanya lezat dan harganya yang murah sehingga konsumsi telur di Indonesia meningkat setiap tahunnya. Keunggulan nutrisi pada telur menyebabkan telur sangat disukai mikroorganisme sehingga menjadikan telur mudah rusak, sebab itu perlu dilakukan proses pengawetan telur untuk memperpanjang masa simpan salah satunya yaitu pembuatan telur beku. Penulisan artikel ini dilakukan secara deskriptif dengan menggunakan metode review literature atau penelusuran pustaka. Telur beku dapat memiliki masa simpan enam bulan sampai satu tahun. Proses pembuatan telur beku diawali dengan proses candling, pencucian, pemisahan kuning dan putih telur, pasteurisasi, dan penyimpanan pada suhu dingin.
Pendampingan Desain Kemasan Produk Keripik Moring di UMKM Banjarwangi-Bogor Iznilillah, Wilna; Kardaya, Dede; Haris, Helmi
Jurnal Ilmiah Pangan Halal Vol. 4 No. 1 (2022): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v4i1.9830

Abstract

Zevana Bogor merupakan Usaha Mikro Kecil dan Menengah (UMKM) yang berlokasi di Kampung Cibolang, Desa Banjarwangi, Kecamatan Ciawi, Kabupaten Bogor yang bergerak di bidang makanan ringan berupa keripik moring. Moring merupakan singkatan dari cimol kering alias bahan cimol yang digoreng kering hingga menyerupai keripik. Keripik Moring merupakan makanan ringan khas dari daerah Garut, terbuat dari bahan dasar tepung tapioka dan tepung terigu. Tujuan pelaksanaan kegiatan ini adalah untuk mempelajari aspek pengemasan melalui pendampingan perbaikan desain pengemasan. Dеsаin kemasan merupakan аspеk pеmbеntukаn citrа produk dan totаlitаs kеistimеwааn yаng mеmpеngаruhi daya pеnаmpilаn dаn fungsi suаtu produk. Metode yang digunakan pada kegiatan ini adalah pendampingan pengemasan khususnya perbaikan desain kemasan dan melengkapi pelabelan meliputi terjun langsung, pengamatan dengan melihat langsung aktivitas di lapangan disertai wawancara, pencatatan, analisa data, diskusi dan telaah pustaka. Hasil pendampingan perbaikan desain pengemasan yang telah dilakukan bahwa desain kemasan sudah diperbaharui dengan mencantumkan nomor sertifikat halal terbaru.
Pengaruh Teknologi Pengeringan Terhadap Mutu Simplisia Seledri Sembiring, Bagem Sofianna Br; Fanani, Muhammad Zainal; Jumiono, Aji
Jurnal Ilmiah Pangan Halal Vol. 4 No. 2 (2022): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v4i2.9898

Abstract

The celery plant is one of the vegetable ingredients that is useful as a food flavoring and as a raw material for medicine. Storage of celery in fresh form is not durable’s easily damaged because it contains quotes high water. Drying is one way to preserve celery to make it more durable’s. The activity aims to obtain an effective drying method to produce quality celery Cimplicia. The first step is drying consists of 3 types: oven blower, drying rack (electric), black cloth cover rack, and sunlight (traditional). The next stages of activities include sorting, washing, draining, chopping, drying, and quality analysis. Parameters observed included temperature, humidity, drying time, yield, proximate, flavonoids, and antioxidant activities. The temperature and humidity during the drying process ranged from 41-48⁰C and 36.9-42.5% RH and the drying time ranged from 14-21 hours. The Simplicia water content is below 10%, and the maximum ash content is 12.37%, all according to quality standards. Flavonoid levels and antioxidant activity were significantly different between treatments. The type of drying that is effective in producing quality celery Simplicia is the blower oven (electric). The drying temperature was 41⁰C, the humidity was 36.9%, the moisture content was 8.55%, the ash content was 12.37%, flavonoids were 1.41% and the IC50 value was 697 ppm.
Pengawasan Mutu Proses Produksi Keripik Moring di UMKM Banjarwangi-Bogor Iznilillah, Wilna; Kardaya, Dede; Haris, Helmi
Jurnal Ilmiah Pangan Halal Vol. 4 No. 2 (2022): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v4i2.9899

Abstract

Zevana Bogor merupakan Usaha Mikro Kecil dan Menengah (UMKM) yang berlokasi di Kampung Cibolang, Desa Banjarwangi, Kecamatan Ciawi, Kabupaten Bogor yang bergerak di bidang makanan ringan berupa keripik moring. Moring merupakan singkatan dari cimol kering alias bahan cimol yang digoreng kering hingga menyerupai keripik. Keripik Moring merupakan makanan ringan khas dari daerah Garut, terbuat dari bahan dasar tepung tapioka dan tepung terigu. Tujuan pelaksanaan kegiatan ini adalah untuk mempelajari aspek pengawasan mutu melalui pendampingan pengawasan mutu mulai dari bahan baku, bahan penunjang, proses produksi, produk akhir, dan pengepakan atau kemasan. Pengawasan mutu adalah serangkaian tindakan untuk mempertahankan atau memperbaiki kualitas dari produk yang dihasilkan agar cocok dengan spesifikasi produk yang ditetapkan. Metode yang digunakan pada kegiatan ini adalah pendampingan pengawasan mutu khususnya bahan baku, bahan penunjang, proses produksi, produk akhir, dan pengepakan atau kemasan meliputi terjun langsung, pengamatan dengan melihat langsung aktivitas di lapangan disertai wawancara, pencatatan, analisa data, diskusi dan telaah pustaka. Hasil pendampingan yang telah dilakukan bahwa pengawasan mutu yang mencakup bahan baku, bahan penunjang, proses produksi, produk jadi, dan pengepakan atau kemasan yang digunakan sudah dalam keadaan baik.
Sifat Sensori dan Kimia Mochi dengan Substitusi Tepung Kedelai Sonjaya, Nabila Rizqi Chairiyati; Hapsari, Distya Riski; Rohmayanti, Titi
Jurnal Ilmiah Pangan Halal Vol. 4 No. 2 (2022): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v4i2.9900

Abstract

Mochi is a cake made from white glutinous rice flour, semi-wet, round in shape, high in carbohydrates, low in protein, and Japanese food. The research aims to determine the substitution of soy flour in increasing the nutritional value of sufficient protein for consumption by the public. The study used a completely randomized design using two factors (the first factor was three ratios of white glutinous rice flour and soybean flour 95:5, 90:10, and 85:15. The second factor was the difference in steaming time (10 minutes, 15 minutes, and 20 minutes). Statistical data analysis was used for the organoleptic test using variance (ANOVA) with Duncan's advanced test at a 95% confidence interval. The selected mochi according to the hedonic results and protein content was treated with 15% soy flour: 85% white glutinous rice flour with steaming time for 20 minutes. The sensory quality test results showed a slight soy taste and chewy texture, a slightly unpleasant smell, the color of the white mochi was slightly yellowish, and the hedonic test had texture, taste, color, aroma, and overall attribute values that were preferred by the finalists. Selected mochi showed 0.91% ash content, 47.38% carbohydrate content, 10.72% protein, 1.1% fat content, and 39.44% water content.
Pengaruh Penambahan Jenis Tepung Terhadap Daya Terima Dendeng Lumat Keong Mas Aprialdi, Muhammad Agung; Erina, Efrina; Putro, Permono Adi
Jurnal Ilmiah Pangan Halal Vol. 4 No. 2 (2022): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v4i2.9901

Abstract

Jerky found in the market is generally made from beef, while jerky with other raw materials has not been found much. Dried golden snail contains 18.00% ash content, 56.61% crude protein, 5.87% fat and also 2.99% crude fiber. The processing of golden snail as a raw material in the production of creamed jerky is expected to provide functional food. The method used in this study was an experiment with an organoleptic test, namely a hedonik test by 30 semi-trained panelists. The formula used is a jerky formula that has been standardized and divided into 3 formulas, DK standardized formula, the difference is the addition of 50 grams of wheat flour in the DKT formula and 50 grams of cornstarch in DKM. The results of the hedonik test scale that has been carried out and analyzed with the friedman statistical test and continued with the tukey advanced test show that the DK0 formula is the most preferred sample by the panelists with a score of 15.50 for the color, a score of 2.83 for the aroma, a score for 2.43 on the texture and 2.50 on the taste. Based on the data, it can be seen if standardized blended jerky products without additions can be accepted by the panellist
Keripik Rambutan Arialaka (Naphelium Lappaceum L): Karakteristik Sensori dan Fisikokimia Dengan Metode Vaccuum Frying Noviandia, Halpi; Hutami, Rosy; Sunarmani, Sunarmani
Jurnal Ilmiah Pangan Halal Vol. 4 No. 2 (2022): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v4i2.9902

Abstract

Rambutan chips are dry food made from rambutan fruit, this healthy snack contains fiber and the benefits of being cooked using a vacuum frying machine. This study aims to determine the effect of adding citric acid and sodium metabisulfite and the effect of the blanching process on rambutan chips. Completely Randomized Design (CRD) 2 factors used in this study. The analysis carried out was total dissolved solids, glucose content, total acid, vitamin C content, acidity degree (pH), crude fiber content, chemical tests (moisture content, ash content, protein content, fat content, carbohydrate content), physical tests (test ), texture and color test), and sensory test (hedonic). Data analysis used ANOVA and Duncan's advanced test. The selected rambutan chips are A2B2 (Na2S2O5 0.2% and Non-Blanching) with a reddish yellow physical color, crunchy physical (hardness), and a carbohydrate content of 49.11%, fat content of 38.74%, total dissolved solids of 24.50 degree Brix, reducing sugar content 16.60%, protein content 8.12%, pH 4.84, moisture content 3.61%, crude fiber content 3.35%, total acid content 0.73%, ash content 0.39 %, and levels of vitamin C 250.24 mg/100 g.
Teknologi Pangan Produk Perikanan : Fermentasi Terasi Ropikoh, Siti; Sufyan, Moch Iqbal; Haris, Helmi
Jurnal Ilmiah Pangan Halal Vol. 4 No. 2 (2022): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v4i2.9903

Abstract

The large number of fishery commodities spread across Indonesia has great potential for the development of fish-based food products in the future. Not all fishery and marine products are used optimally even though their availability is very large in nature, for example, rebon shrimp and small fish. The weakness of fresh commodities such as fisheries requires processing so that they can be consumed in the long term because fish is a perishable food. The process of processing rebon shrimp and fish with the help of the fermentation process into shrimp paste products, so as to extend the shelf life. The purpose of this review journal is to find out the differences between shrimp and fish paste and how consumers like them to give advice to businesses or coastal communities about the potential for developing shrimp paste. The method used is Randomized Block Design to determine the quality and determinants of nutritional content and also the results of processing shrimp paste products.
Identifikasi Titik Kritis Kehalalan Bahan Hewani dan Produk Turunan Hewan Jumiono, Aji
Jurnal Ilmiah Pangan Halal Vol. 4 No. 2 (2022): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v4i2.9909

Abstract

The halalness of processed food products is largely determined by the halalness of the materials used in the manufacturing process. Foodstuffs of animal origin and their derivative products are very critical for their halal status. Various processed animal-derived products such as meat, bone, skin, blood, fur/hair and offal can be processed into various products. The use of a decision tree on the status of halal can be used to facilitate the identification of critical points for the halalness of animal-derived products. An understanding of types of halal animals, slaughter methods according to Islamic law and the potential for contamination with unclean or unclean materials is the main focus of this article to provide guidance in ensuring animal-derived products meet halal criteria. A deeper understanding of the halal aspects of animal-derived products is expected to contribute to producing products that meet halal criteria.

Page 5 of 14 | Total Record : 131

 3   4   5   6   7 

Filter by Year

2019 2025


Reset
Filter By Issues
All Issue Vol. 7 No. 3 (2025): Jurnal Ilmiah Pangan Halal Vol. 7 No. 2 (2025): Jurnal Ilmiah Pangan Halal Vol. 7 No. 1 (2025): Jurnal Ilmiah Pangan Halal Vol. 6 No. 2 (2024): Jurnal Ilmiah Pangan Halal Vol. 6 No. 1 (2024): Jurnal Ilmiah Pangan Halal Vol. 5 No. 2 (2023): Jurnal Ilmiah Pangan Halal Vol. 5 No. 1 (2023): Jurnal Ilmiah Pangan Halal Vol. 4 No. 2 (2022): Jurnal Ilmiah Pangan Halal Vol. 4 No. 1 (2022): Jurnal Ilmiah Pangan Halal Vol. 3 No. 2 (2021): Jurnal Ilmiah Pangan Halal Vol. 3 No. 1 (2021): JURNAL ILMIAH PANGAN HALAL Vol. 2 No. 2 (2020): JURNAL ILMIAH PANGAN HALAL Vol. 2 No. 1 (2020): JURNAL ILMIAH PANGAN HALAL Vol. 1 No. 2 (2019): Jurnal Ilmiah Pangan Halal Vol. 1 No. 1 (2019): Jurnal Ilmiah Pangan Halal More Issue