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Lembaga Riset dan Pengabdian kepada Masyarakat, Universitas Djuanda Jl. Tol Ciawi No. 1, Kotak Pos 35, Ciawi, Bogor, Jawa Barat, Indonesia
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Jurnal Agroindustri Halal
Published by Universitas Djuanda Bogor
ISSN : 24423548     EISSN : 25500163     DOI : https://doi.org/10.30997/jah.v12i1
Core Subject :
Jurnal Agroindustri Halal merupakan publikasi ilmiah yang diterbitkan oleh Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor sebagai media penyebarluasan dan pertukaran informasi hasil penelitian di bidang teknologi pertanian secara umum dan kehalalan secara khusus. Publikasi yang termasuk di dalamnya dapat berupa hasil penelitian dengan tema kimia pangan, biokimia pangan, pengolahan pangan halal, teknologi industri pertanian, manajemen dan pemodelan agroindustri, teknik dan sistem industri, teknik manajemen lingkungan agroindustri, rekayasa dan bioproses produk biomaterial halal.
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Articles 309 Documents
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Karakteristik Fisik, Kimia, dan Sensori Flakes Berbasis Tepung Uwi Ungu (Dioscorea alata L.) dengan Penambahan Tepung Kacang Kedelai (Glicyn max L.): Physical, Chemical and Sensory Characteristics of Flakes Based on Purple Yam Flour (Dioscorea alata L.) with Addition of Soybean Flour (Glicyn max L.) Distya Rizki Hapsari; Aulia Rizki Maulani; Siti Aminah
JURNAL AGROINDUSTRI HALAL Vol. 8 No. 2 (2022): Jurnal Agroindustri Halal 8(2)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v8i2.6290

Abstract

Flakes are a practical breakfast menu that generally contains nutrients in the form of carbohydrates, and protein, rich in fiber, vitamins, and minerals to meet the nutritional intake of the morning. This study aims to make flakes purple yam with the addition of soybean flour to increase its nutritional value, especially protein content. This study used a Completely Randomized Design (CRD) with one factor, namely the ratio of purple yam flour and soybean flour (100% : 0%), (90% : 10%), (80% : 20%), (70% : 30 %). Product analysis includes protein content, water content, and rehydration power (physical) to determine the selected product, then chemical analysis includes ash content, fat, crude fiber, and carbohydrates, as well as sensory and hedonic quality organoleptic tests. The data analysis used was ANOVA and Duncan's Advanced Test with 95% confidence interval. The results showed that the flakes selected were treated with 70% purple yam and 30% soybean flour. The flakes selected have protein content of 15.62%, water content of 4.40%, ash content of 1.55%, fat 4.16%, crude fiber 13.53%, carbohydrates 74.47%, and rehydration power of 18.84%. The results of the sensory quality test showed that the flakes had a dark brown color, odorless powdery aroma, slightly sweet taste, and a crunchy texture. The results of the hedonic test have the highest preference value on the attributes of texture, color, and aroma and, overall, towards liking.
Identifikasi dan Pengendalian Risiko Produksi Teh Hitam Orthodoks Pada PT Perkebunan Nusantara VIII: Identification and Risk Control of Orthodox Black Tea Production at PT Perkebunan Nusantara VIII (Case Studi in Afdeling Sinumbra, Rancabali Tea Plantation, West Java) Reza Melvina Aulia; Mahra Arari Heryanto; Erna Rachmawati; Eddy Renaldi
JURNAL AGROINDUSTRI HALAL Vol. 8 No. 2 (2022): Jurnal Agroindustri Halal 8(2)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v8i2.6352

Abstract

Tea is one of the leading commodities in Indonesia and is mostly produced in West Java, where Afdeling Sinumbra is one of the plantations that produce Orthodox black tea under the auspices of PT Perkebunan Nusantara VIII but has the smallest production contribution. This indicates that there are problems regarding production, and a risk management analysis is needed. The research was carried out from the plantation and processing levels using the House of Risk method consisting of stages 1 and 2. Stage 1 aims to identify risk events and the causes or sources of these risks. While stage 2 aims to formulate appropriate handling strategies to minimize the impact caused by risk sources. This study shows that crop failure is the biggest risk event at the plantation level stemming from delays in handling pests and diseases. The handling strategy that can be done is to increase discipline. Meanwhile, at the processing level, there is a risk that production and grading are not achieved, which stems from the implementation of SOPs that are not appropriate. The handling strategy that can be done is to warm up the engine, repair the engine, and train.
Perbaikan Kualitas Kemasan Pada Produk Air Minum Dalam Kemasan (AMDK) Botol 600 Ml Brand Club Dengan Metode Six Sigma : Quality Improvement of Packaging in Bottled Drinking Water Products (AMDK) 600 Ml Brand Club With Six Sigma Elfira Febriani Harahap; Rina Fitriana; Mitha Veri Andriani
JURNAL AGROINDUSTRI HALAL Vol. 8 No. 2 (2022): Jurnal Agroindustri Halal 8(2)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v8i2.6369

Abstract

PT. Allesia International merupakan salah satu perusahaan manufaktur yang memproduksi Air Minum Dalam Kemasan (AMDK) dengan brand Club. Permasalahan kualitas yang ditemukan adalah jumlah produk cacat pada kemasan produk AMDK Botol 600 ml memiliki persentase cacat terbesar mencapai 2,12% pada bulan September hingga November 2020. Sehingga diperlukan upaya untuk meningkatkan kualitas dengan metode Six Sigma sesuai tahapan Define, Measure, Analyze, Improve, danControl (DMAIC). Jenis kecacatan dominan berupa rusak botol supply, rusak tutup karena botol pesok, rusak tutup terbelah, rusak tutup dari raw material, dan rusak botol dari mesin. Nilai Defect Per Million Opportunities (DPMO) sebesar 3300, dan tingkat sigma sebesar 4,2164 sigma sehingga perlu dilakukan perbaikan kualitas untuk meningkatkan tingkat sigma. Penyebab kecacatan terjadi karena metode penyimpanan botol yang tidak tepat dan tidak adanya metode setting optimum dari mesin terkait kecepatan dan tekanan mesin yang digunakan. Usulan perbaikan untuk setting optimum mesin adalah penggunaan kecepatan mesin sebesar 8000 BPH dan tekanan 0,5 NPA. Selain itu, usulan lainnya adalah dengan mengganti metode penyimpanan botol dengan dus dan penggunaan checksheet untuk memeriksa penyebab botol yang rusak selama proses supply botol.
Kajian Pengolahan Nilam (Patchouli) Menggunakan Metode Penyulingan Uap di Kecamatan Poleang Utara Kabupaten Bombana dhian herdhiansyah; Subhan; La Rianda; Asriani
JURNAL AGROINDUSTRI HALAL Vol. 9 No. 3 (2023): Jurnal Agroindustri Halal 9(3)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v9i3.6404

Abstract

This study examines the processing of patchouli oil using the steam distillation method in North Poleang District, Bombana Regency. Data collection methods: (a) observation; (b) interviews); (c) questionnaires; and (d) documentation. The method in this study is to describe the processing of patchouli oil using the steam distillation method. The results showed the processing of patchouli oil using the steam distillation method in North Poleang District, Bombana Regency. Distilleries are used with water and steam distillation systems. Distil water and steam through a kettle filled with water to the limit of the filter and patchouli leaves on the filter. Then the water is heated and produces steam passing through the material and flowing through a stainless pipe. (a) Patchouli oil is obtained from the leaves, stalks, stems and patchouli plants. Harvesting can be done 6 - 8 months after planting in plants that grow well. Nilan harvest is usually done by pruning as high as 10 - 20 cm from the ground. Production of the first leaves and twigs is still low (about 50 - 75% of normal production). Done every 4 - 6 months depending on the rainfall and soil fertility; (b) drying is usually carried out by drying, the crop (pattern leaves and stalks) are dried in the sun for 5 hours followed by wind-drying for 2 - 3 days until the moisture content reaches 12 - 15%; and (c) direct steam distillation, in which the material is in a still boiler and water vapour is drained from the boiler at the bottom of the distillate. The duration of direct steam distillation ranges from 4-6 hours.
Kajian Pengaruh Kesadaran Halal dan Label Halal terhadap Keputusan Pembelian Bubble Tea pada Mahasiswa Universitas Muhammadiyah Bandung Amatulloh Hasna Nursyawal; Ratna Sari Listyaningrum; Amelianawati Mae
JURNAL AGROINDUSTRI HALAL Vol. 9 No. 1 (2023): Jurnal Agroindustri Halal 9(1)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v9i1.6407

Abstract

Konsumsi bubble tea kini menjadi sebuah tren di masyarakat khususnya usia remaja-dewasa. Di sisi lain, muncul UU Jaminan Produk Halal yang mewajibkan sertifikasi halal pada semua produk pangan yang beredar di Indonesia. Penelitian ini bertujuan untuk mengetahui adanya pengaruh kesadaran halal dan label halal terhadap keputusan pembelian produk bubble tea pada mahasiswa Universitas Muhammadiyah Bandung. Populasi pada penelitian ini adalah mahasiswa Universitas Muhammadiyah Bandung. Jumlah sampel ditentukan menggunakan teknik Isaac & Michael sebanyak 325 responden. Pengumpulan data menggunakan kuesioner. Kuesioner telah diuji coba dan telah memenuhi syarat validitas dan reliabilitas. Pengujian hipotesis menggunakan regresi linear berganda. Hasil dari penelitian ini menunjukkan bahwa variabel label halal dan kesadaran halal secara independent maupun simultan berpengaruh positif terhadap keputusan pembelian bubble tea. Mahasiswa UM Bandung sebagai mahasiswa dari universitas Islam memiliki kesadaran halal dengan membeli bubble tea yang telah memiliki label halal.
Effect of Brewing Time on the Psychochemical and Antioxidant Activity of Green Tea Bag Ukhti Ayuningtyas; Zahrah Rufaida; Widya Prasetyawati Septiani; Shabri; Sugeng Harianto; Hilman Maulana; M. Iqbal Prawira-Atmaja
JURNAL AGROINDUSTRI HALAL Vol. 9 No. 3 (2023): Jurnal Agroindustri Halal 9(3)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v9i3.6511

Abstract

Teabags are commonly used because of their practical use and benefits as antioxidants. However, there are still few studies that report the effect of brewing time of tea bags on their bioactive compounds. This study aims to determine green tea bags' psychochemical properties and antioxidant activity with different brewing times (1, 3, 5, 7, 9, 12, and 15 minutes). The results showed that the length of steeping time influenced the increase in total polyphenols, flavonoids, and antioxidant activity in green tea bags. The highest rehydration ratio value for product A was in the 3rd minute, which was 3.74 g/g, while in product B, it was 3.36 g/g at the 15th minute. In contrast, the highest swelling rate value occurred in the 15th minute with 372.79% and 236.31% in products A and B, respectively. Products A and B had the highest total flavonoids at 12 minutes of brewing time with 132.41 mg Q.E/g and 144.63 mg Q.E/g, respectively. Product A had the highest free radical inhibition activity at the 7th minute, while product B at the 9th-minute steeping was 56.54% and 73.73%, respectively. Pearson Correlation shows a positive correlation between total polyphenols, flavonoids, and antioxidant activity in green tea bags. The results of this study are expected to be a reference and education of reasonable green tea brewing procedures for consumption by the public.
Performance Analysis of Sugar Production in Ngadirejo Sugar Factory Afifa Husna; Desiana Nuriza Putri; Hanif Alamudin Manshur
JURNAL AGROINDUSTRI HALAL Vol. 9 No. 3 (2023): Jurnal Agroindustri Halal 9(3)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v9i3.6513

Abstract

The Ngadirejo Sugar Factory (PG) in Kras District, Kediri Regency is one of the business units whose productivity ranks second highest among the 9 PG subsidiaries of PT. Perkebunan Nusantara (PTPN) X, which reached 6,250 tons of sugar cane per day. With this high productivity, the quality of sap must always be maintained. This study aims to determine the performance of PG Ngadirejo sugar production from the aspect of raw sap, namely from the solution color value (ICUMSA), %brix, %pol, reducing sugar value, and pH to produce high-quality white crystalline sugar as well. Sap quality data from the quality assurance (QA) section of PG Ngadirejo for five days were taken and analyzed descriptively on the performance of the factory based on these parameters. %brix performance value; %pol; reducing sugar; pH; yield; ICUMSA; BJB; and the moisture content is 64 °Brix, respectively; 46 %; 6.2%; 5; 6-7%; 168.86-179.86 IU; 1.010 mm; and 0.02%. Based on the results obtained, the value of %brix, %pol, reducing sugar, ICUMSA, BJB, and water content have met the standards set by SNI. However, what needs to be improved is the yield value of white crystal sugar produced for 5 days which is still below the average value.
Evaluasi Sensori Snack Bar Talipuk Dengan Penambahan Tepung Pisang Kepok (Musa paradisiaca forma typica) pada Panelis Anak-anak dan Dewasa: Sensory Evaluation of Talipuk Snack Bar (Nymphaea pubescens Willd) With the Addition of Kepok Banana Flour (Musa paradisiaca forma typica) on Children Titis Linangsari; Dwi Sandri; Ema Lestari; Noorhidayah
JURNAL AGROINDUSTRI HALAL Vol. 8 No. 2 (2022): Jurnal Agroindustri Halal 8(2)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v8i2.6560

Abstract

Talipuk seeds are one of the local food ingredients in South Kalimantan, which have the potential to be processed into various kinds of food, one of which is a snack bar. To increase the nutritional value of the talipuk snack bar, it is necessary to add kepok banana flour. The snack bar is a type of processed food with solid characteristics and is made from a combination of several food ingredients combined into one with the help of a binder. This study aimed to determine the best formulation of the talipuk snack bar with the addition of banana flour based on sensory tests from 30 panelists of children and 30 panelists of adults. The treatment in this study was the manufacture of talipuk snack bars with the addition of banana flour 0% (control), 25%, 50%, 75%, and 100%, the analysis used was a sensory test (taste, color, aroma, and texture) with preference (hedonic) and identified the best formulation with the De Garmo effectiveness index test. Sensory test results based on the De Garmo effectiveness index test showed that the best formulation in the children's hedonic test was found in the 100% banana flour formulation (de Garmo effectiveness value 0.87) with the values of each attribute: taste (1,95), color (1,93), aroma (1,93), texture (1,95). In the hedonic test with adult panelists, the best formulation results at 50% banana flour concentration (de Garmo effectiveness value 0,72) with each attribute: taste (5,99), color (6,38), aroma (6,02), and texture (6,35).
Effect of Differences in Protein Levels and Length of Fermentation Time on Physicochemical Characteristics of Caspian Sea Yoghurt Green Tea Nabila Khairunnisa Mansoor; Alvin Fajar Iqbal Faturohman; Nabila Sekar Putri; Lili Nailufhar; M Iqbal Prawira-Atmaja; Shinta Maharani; Safitri
JURNAL AGROINDUSTRI HALAL Vol. 10 No. 2 (2024): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v10i2.6576

Abstract

Caspian sea inoculum has been widely used for yogurt production, but it is rarely used in making green tea powder (GTP) yoghurt using milk with different protein content. This study aims to determine the changes in the characteristics of GTP yoghurt with Caspian sea inoculum using low fat UHT milk (SLF) or full cream UHT milk (SFC) during the fermentation period at 0 and 16 hours. The results showed that use of different types of UHT milk affected physicochemical characteristics. Fermentation for 16 hours caused a decrease in the pH of the sample to pH 4.3-4.4, but it was negatively correlated with an increase in the acidity. In addition, fermentation resulted increase the value of L* (brightness). The SLF sample has a greener color than the SFC sample. The viscosity of GTP yoghurt increased significantly at 16 hours in SFC and SLF samples. After 16 hours fermentation, the TPC became 4.15 mg GAE/g and 4.45 mg GAE/g with IC50 values ​​of 37.51 g/mL and 23.95 g/mL in SLF and SFC samples. The high protein content in UHT milk affected the high acidity, viscosity, and syneresis values ​​resulting a decrease in the TPC of GTP yoghurt.
Karakteristik Kimia dan Fisik Beras Terserang Kutu (Sitophylus oryzae. sp): Chemical and physical characteristics of Rice Infested with lice (Sitophyllus oryzae. sp) Rani Juniarti; Samsu Udayana Nurdin; Siti Nurdjanah; Subeki; Udin Hasanudin
JURNAL AGROINDUSTRI HALAL Vol. 8 No. 2 (2022): Jurnal Agroindustri Halal 8(2)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v8i2.6741

Abstract

Rice (Oryza sativa) is susceptible to damage during storage including quantity and quality. Rice during storage for a long time will experience a decrease in quality both chemically and physically. This study was aims to determine the chemical and physical properties of rice attacked by lice (Sitophyllus oryzae sp). The experiment was arranged in a Randomized Completely Block Design (RCBD) with treatments in the form of samples of commercial rice, rice free of lice, rice attacked by lice. and by product of lice-attacted rice. The study consisted of 4 treatments with 6 replications. The data will be statistically tested using the SPSS 25 application. All data are further processed with the Least Significant Difference Test (BNT/LSD) at the 5% level. The chemical properties of rice infested with lice cause an increase in moisture content, lower protein content and total starch content. The physical properties of rice attacked by lice caused a decrease in water absorption, oil absorption and whiteness. The results showed that rice that was attacked by pests with moisture content of 13.23%, crude protein content 4.90%, total starch content 73.82%, water absorption capacity of 2.09 g/g, oil absorption capacity of 1.93 g/g and whiteness of 80.23.

Page 19 of 31 | Total Record : 309

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