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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
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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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Protein Digestibility and Protein Efficiency Ratio of Herbal Rice by Rats Given High Fat Diet Ahmad Fitri; Samsu Udayana Nurdin; Asep Sukohar; Subeki; Samsul Rizal
JURNAL AGROINDUSTRI HALAL Vol. 9 No. 2 (2023): Jurnal Agroindustri Halal 9(2)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v9i2.8239

Abstract

Herbal rice made from white rice by adding a mixture of turmeric, cinnamon and guava leaves during cooking, reducing cholesterol levels in hypercholesterolemia. This study was aims to evaluate the protein digestibility and protein efficiency ratio of herbal rice by rats given high fat diet. This study used 28 male Spangue dawley rats aged 12 weeks divided into four treatment groups (7 rats per group). The control group (P0) was given standard diet AIN-76 without high fat diet induction, the treatment group (P1) was containing plain rice flour with high fat diet induction, the treatment group (P2) was containing cooked rice flour 1 bag of mixed herbs with high fat diet induction, and the treatment group (P3) was containing cooked rice flour 2 bags of herbal mixture with high fat diet induction. The results showed that the body weight of each rat treatment group increased during the 28 days of the experiment. The type of ration given had a significant effect (p<0.05) on the value of protein digestibility, but had no significant effect (p<0.05) on the value of the protein efficiency ratio (PER). Result evaluation of body weight, protein digestibility and PER of herbal rice obtained, it can be concluded that herbal rice has better protein quality than plain white rice.
Karakteristik Kimia Makanan Tradisional Kecimpring Dengan Fortifikasi Ikan Lele dan Pegagan (Centella asiatica) Faridah Handayasari; Intan Kusumaningrum; Dede Juanda; Shadiah Nurrohmah
JURNAL AGROINDUSTRI HALAL Vol. 9 No. 2 (2023): Jurnal Agroindustri Halal 9(2)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v9i2.8243

Abstract

Dalam penelitian ini dilakukan karakterisasi kimia terhadap makanan tradisional Kecimpring yang difortifikasi menggunakan ikan lele dan pegagan (Centella asiatica). Kecimpring terfortifikasi yang ditentukan karakteristik kimia adalah kecimpring dengan konsentrasi protein 10% dan pegagan 5% berdasarkan skor uji organoleptik tertinggi dari hasil penelitian sebelumnya. Tujuan dari penelitian ini adalah untuk membandingkan kandungan gizi, serat kasar, dan energi kecimpring yang difortifikasi dengan kecimpring yang tidak difortifikasi dan mengeksplorasi potensi penggunaannya sebagai sumber protein dengan tambahan manfaat kesehatan. Analisis laboratorium dilakukan untuk mengetahui persentase kadar air, abu, protein, lemak, serat kasar, dan energi pada kecimpring yang difortifikasi dan tidak difortifikasi sedangkan analisis kandungan karbohidrat dilakukan menggunakan perhitungan carbohydrate by difference. Hasil penelitian menunjukkan bahwa fortifikasi kecimpring dengan ikan lele dan pegagan secara nyata meningkatkan kandungan protein kecimpring terfortifikasi dari 1,75% menjadu 5,27% meskipun tidak ada perbedaan signifikan dalam penambahan kadar lemak, karbohidrat, serat kasar, dan kandungan energinya. Hal ini menunjukkan bahwa penambahan daging ikan lele pada kecimpring dapat digunakan sebagai penambah protein pada makanan tradisional.
Karakteristik Arang Kulit Buah Kakao dan Arang Batang Bambu Terhadap Mutu Briket Elisa Mutiara; Faizah Hamzah; Yossie Kharisma Dewi
JURNAL AGROINDUSTRI HALAL Vol. 10 No. 1 (2024): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v10i1.8250

Abstract

The purpose of this research is to determine the optimum properties of biodegradable plastic made from banana weevil starch with the addition of straw cellulose as reinforcement. This research was conducted using Completely Randomized Method (CRD) with four treatments and four replications. In this study were the addition of straw cellulose with a ratio of starch and cellulose 1:0; 1:0,5 ; 1:1 and 1:1,5. Tests were carried out on strong tensile strength, elongation at break, biodegradation, swelling and water vapor transmission rate. The data obtained were analyzed statistically using analysis of variance (ANOVA). The addition of straw cellulose had a significant effect on the manufacture of biodegradable plastics. The result were biodegradable plastic increase tensile strength, decreases elongation at break, increase biodegradation and air resistance, reduces the rate of water vapor transmission. Biodegradable plastic with the best treatment is the ratio of starch starch ratio of 1 : 1.5 cellulose. The best result biodegrabable plastic has for tensile strength value of 9.56 MPa, elongation 6.8%, complete biodegradation on day 6, swelling 41.51% and WVTR 0.0156%.
Pembuatan Plastik Biodegradable Berbahan Dasar Pati Bonggol Pisang dengan Selulosa Jerami Padi Robinson Tua B Simarmata; Vonny Setiaries Johan; Yossie Kharisma Dewi; Imelda Yunita; Mhd. Andry Kurniawan
JURNAL AGROINDUSTRI HALAL Vol. 10 No. 1 (2024): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v10i1.8267

Abstract

Penelitian dilaksanakan untuk mengetahui karakteristik dari plastik biodegradable berbahan dasar pati bonggol pisang dengan selulosa jerami. Penelitian dilakukan dengan metode Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 4 ulangan. Pada penelitian ini melakukan penambahan selulosa jerami dengan perbandingan pati dan selulosa 1:0; 1:0,5 ; 1:1 dan 1:1,5. Pengujian dilakukan terhadap kuat tarik, perpanjangan putus, biodegradasi, pengembangan dan laju transmisi uap air. Data dianalisis secara statistik dengan menggunakan analysis of variance (ANOVA). Penambahan selulosa jerami berpengaruh terhadap pembuatan plastik biodegradable. Hasilnya adalah plastik biodegradable meningkatkan kekuatan tarik, mengurangi perpanjangan putus, meningkatkan biodegradasi dan hambatan udara, mengurangi laju transmisi uap air. Plastik biodegradabel dengan perlakuan terbaik adalah rasio perbandingan pati pati 1 : 1,5 selulosa. Plastik biodegrabable hasil terbaik memiliki nilai kekuatan tarik 9,56 MPa, perpanjangan 6,8%, biodegradasi lengkap pada hari ke 6, pembengkakan 41,51% dan WVTR 0,0156%.
Kearifan Lokal: Respon Masyarakat Minang terhadap Penjualan Rendang Non-Halal Fathurrohman Husen; Moh. Taufik; Sari Mustika
JURNAL AGROINDUSTRI HALAL Vol. 10 No. 1 (2024): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v10i1.8296

Abstract

Padang restaurants are synonymous with providing halal food. Padang Restaurant's rejection of selling pork rendang is a strong background for this research. Padang customs are based on ABS-SBK (Basandi Syara-Syara Basandi Kitabullah Adat). This study aims to describe and analyze the response of the Minang community to a Padang restaurant that sells pork rendang. This research uses mixed methods. Quantitative techniques to collect primary data through questionnaires, and qualitative-descriptive techniques to collect secondary data and its analysis. Secondary data comes from news stories, journals, and scientific research results. Respondents' answers about the identity and opinions of Padang Restaurants that sell non-halal products are arranged in the form of a Likert scale. Respondents were Minang people totaling 75 people. Respondents strongly disagreed that a Padang Restaurant sells pork rendang, even though the Padang Restaurant includes information on the non-halal product. The reason for refusing the sale of rendang using pork, aside from being identical to Minang, which has the ABS-SBK principle, is also due to the use of Minang attributes. The Minang people still hold tightly to their customs which make Islamic teachings part of their values, including in terms of food. The researcher suggests conducting research related to the need for regulation on the inclusion of the Padang Restaurant label which is synonymous with halal food products.
Kajian Pemberian Beras Analog yang Disubstitusi Glukomanan Porang (A. oncophyllus) Terhadap Profil Darah Mencit yang Diinduksi Aloksan Melda Nurmaisari; Subeki; Sri Hidayati; Suharyono AS; Sussi Astuti
JURNAL AGROINDUSTRI HALAL Vol. 9 No. 2 (2023): Jurnal Agroindustri Halal 9(2)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v9i2.8316

Abstract

Porang rice is made from porang tubers (Amorphopallus oncophyllus) and waxy cassava and has a high glucomannan content and has a low glycemic index (<55). Porang rice has a slightly brownish white color and has a shape like grains of rice and contains fiber which can help the digestive process in the body. Provision of porang rice against diabetic can improve blood profile. This study aims to determine the effect of giving rice from porang tubers pn the blood profile of diabetic mice. The experiment was arranged in a completely randomized design (CRD) with the treatment of observing blood profiles. The study consisted of 4 treatments with 6 replications. The data obtained was tested for uniformity using the Bartlett test and the additional data was tested with the Tuckey test. Furthermore, the data were anlyzed using variance to obtain an estimator of the varience and determine the effect of the treatment, then the data were analyzed using the BNT test at the 5% level. The results showed that the effect of giving porang rice on the blood profile of alloxan-induced mice gave values for the number of erythrocytes (7,48 million/mm3), leukocytes (5,55 thousand/mm3), hemoglobin (15,14 g/dL), hematocrit (32,28%).
Analisis dan Desain Klasifikasi Produk sebagai Dampak Covid 19 pada Industri Furnitur Nazmi Salim; Taufik
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.v9i1.8319

Abstract

The furniture industry is one of the industries affected by Covid-19 which has caused a change in inventory management. The purpose of this study is to analyze changes in product classification based on the ABC-XYZ analysis for 2019-2022. The results of the study show that there has been a change in product classification from 2019-2022. The Covid-19 pandemic has resulted in a decrease in demand for wardrobe products at PT XYZ. A CV value above 30% indicates that the product demand is very difficult to predict, especially during the Covid-19 pandemic. Demand for 2022 has improved compared to the previous two years. The results of the ABC-XYZ classification show that companies need to exercise good control over demand for class AZ even though they still have a large CV value. A CV value that is too large can be caused by the data forming seasonal data, even though the furniture product is not a seasonal product. This happened because there were sales that fell and had an impact on the company's operations, especially product inventory. There are seven products that are in class AZ and are priority products that need inventory control compared to other classes.
Peningkatan Mutu Organoleptik Terasi Jembret Melalui Perbaikan Kemasan Helmi Haris; Fitra Mulya Jaya; Anjasmara Anjasmara
JURNAL AGROINDUSTRI HALAL Vol. 10 No. 1 (2024): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v10i1.8348

Abstract

The village of Sungsang is in the Banyuasin II Sub-district, Banyuasin Regency. Its territory lies in a coastal area, and most of its inhabitants are fishermen who engage in traditional fishing activities. One of the distinctive processed seafood products of Sungsang village is Terasi, with one of its variants being Terasi Jembret. Despite Sungsang village's considerable production of processed Terasi, the packaging methods still need to be revised and need more informative compositions, thereby diminishing the attractiveness of Terasi Jembret. This research aims to design a more appealing packaging for Terasi to enhance consumer appeal towards the product. The research methodology employed a Completely Randomized Design (CRD) with four treatment variations in Terasi packaging: P0: traditional polyethylene (PE) packaging, P1: labeled polypropylene (PP) packaging, P2: labeled polypropylene (PP) standing pouch packaging, and P3: labeled aluminum foil standing pouch packaging. The research findings indicate that the panelists prefer treatment P3, namely the labeled aluminum foil standing pouch packaging. Panelists provided high ratings for this packaging, with a likability score of 4.80 (Very likable) for color, 4.80 (Very likable) for appearance, and 4.52 (Very likable) for aroma. Furthermore, the tested parameters comply with the Indonesian National Standard (SNI) for Terasi, with water content at 44.21%, ash content at 1.14%, protein content at 17.75%, and carbohydrate content at 26.30%.
PENGARUH LAMA WAKTU FERMENTASI DAUN KELOR (Moringa oleifera) DENGAN BAKTERI ASAM LAKTAT TERHADAP KONSENTRASI ASAM AMINO Annisa Sekar Aprisa; Dudung Angkasa; Putri Ronitawati; Reza Fadhilla; Prita Dhyani Swamilaksita
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.v10i2.8468

Abstract

Moringa (Moringa oleifera) is a nutrient-densed food that can be used as a food source and possess pharmacological properties. Fermented Moringa has a better amino acid profiles and potentially has a greater digestibility. Nevertheless, the effect of lactic acid bacteria as fermentation culture on Moringa’s amino acid profiles is warrant for investigation. The purpose of this study was to determine the effect of the Moringa’s fermentation with lactic acid bacteria on its nutritional value, especially amino acid. In this study, Moringa leaves were fermented with lactic acid bacteria for 0, 24, and 48 hours. Amino acid concentrations with fermentation 0, 24, and 48 hours respectively were 1007.94 mg/kg, 1304.13 mg/kg, and 521.12 mg/kg, where the highest concentration of amino acids was in Moringa leaves which were fermented for 24 hours. The concentrations of various amino acids in Moringa leaves were measured by High Performance Liquid Chromatography. The best treatment was 24 hours of fermentation, where the total amino acid (TAA) was 1304.13 mg/kg.
Pengukuran Overall Equipment Effectiveness dan Model Optimasi untuk Meminimalkan Production Losses Aditia Ginantaka; Tubagus Teja Lesmana
JURNAL AGROINDUSTRI HALAL Vol. 10 No. 1 (2024): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The overall equipment effectiveness assessment (OEE) result on the rollwrap machine at Sugar Candy Co.Ltd reached 69.1%. This OEE result needs to meet the requirement of companies that apply OEE values above 72.5%. The Purpose of this research is to analyze the effectiveness of the roll wrap machine and identify the cause of its ineffectiveness of the machine. Besides, this study also uses a fuzzy inference system to classify the variables of downtime losses, frequency of speed losses, and OEE into linguistic variables to make it easier for operators to identify machine status. Improvement plan with a proposed quantitative approach using goal programming by minimizing deviational variables at low, medium, and high OEE status frequencies. The research results show that unscheduled machine maintenance reduces machine performance and is the main factor causing low machine availability. There were nine fuzzy rules for the machine OEE status inference process at high, medium, to low-status levels. Based on the calculation of goal programming, to achieve the OEE target above 80% within 30 working days, The OEE status must achieve the high level at least 20 times. The machine can achieve OEE with a moderate level eight times, and a low level occurs a maximum of two times.

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