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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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Quality Evaluation of Dried Red Chili (Capsicum annuum L) with Convection and Radiation Drying Methods Ridwan Rachmat; Helmi Harris; Amar Ma'ruf; Aditia Ginantaka
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.v9i2.8493

Abstract

Red chili is one of the most important horticultural products. Red chili is a perishable commodity that easily damages, caused by bacteria or fungal. Changes in the enzyme activity in chili that cause shrinkage or wrinkles during storage, transport, and fresh chili packing can reduce the market price. The objective of this study was to determine the changes that occur in the drying process. The material used in this study was red chili (Capsicum annuum). The equipment used Far Infrared Ray (FIR) dryer, electrical oven, and equipment for analysis. This study employed a randomized block design consisting of 5 drying treatments with 3 replications for each treatment. This study showed that the use of FIR dryer at 50°C for drying red chilies gave the best drying time (11 hours), compares with sun drying (38 hours), and oven 50°C (46 hours). The rehydration property of the water content produced is also not much different from an oven dryer at 60°C (39 hours) and sun drying. Drying with FIR caused loss of volatile more than the oven method, however drying time for FIR dryer at 50oC and 60oC were shorter. Air quality levels, ash levels, VRS, and the yield obtained was not significantly different from the oven dryer which took longer drying time. Far Infrared dryer (FIR) and sun drying are radiation drying method, and electric oven as a convection method can provide the best results.
Karakteristik Kimia Kopi Arabika Bubuk dari Varietas Linie-S dan Sigararutan Hasriani; Sitti Arwati
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.v10i1.8675

Abstract

One of eastern Indonesia's top places for producing high-quality coffee, particularly Arabica coffee, is Gowa Regency. Ground coffee's chemical composition is significantly influenced by the post-harvest and coffee harvesting procedures used to produce it. The Indonesian National Standard (SNI) 01-3542-2004 compares a range of values about ground coffee that can be used to evaluate the coffee's quality. This study's goals are to determine which arabica coffee varieties have chemical attributes that are in line with (SNI) 01-3542-2004 and to look into the chemical makeup of ground arabica coffee from the Gowa Regency's linie-S and sigararutan kinds. The Sigararutan and linie-S types of arabica coffee beans, both from the Tinggimoncong District, were utilized in the study. In the research investigation, a non-factorial fully randomized design (CRD) was used in three replications. Chemical analysis examines the composition of coffee extract, moisture, ash, and caffeine. The results showed that powdered arabica coffee of the Linie-S variety differed considerably from powdered arabica coffee of the Sigararutan type in terms of water content, ash content, and caffeine content. The amounts of coffee extract in the two samples, however, were not substantially different from one another. The water, ash, caffeine, and coffee essence contents of the Linie-S and Sigararutan varieties of powdered arabica coffee satisfy the requirements outlined in (SNI) 01-3542-2004 for ground coffee.
Kajian Penggunaan Beras Analog yang Disubstitusi Glukomanan Porang (Amorphophallus Oncophyllus) Sebagai Antidiabetes Mencit yang Diinduksi Aloksan Bella Intan Ayu Safitri; Subeki; Sri Hidayati; Samsu Udayana Nurdin; Samsul Rizal
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.v9i3.9514

Abstract

Beras analog yang disubtitusi glukomanan porang (Amorphophallus Oncophylus) mengandung serat yang tinggi dan memiliki indeks glikemk yang rendah (43) sehingga baik dikonsumsi oleh penderita diabetes. Penelitian ini bertujuan untuk mengetahui pengaruh pemberian beras analog yang disubtitusi glukomanan porang terhadap kadar gula darah, berat badan, dan konsumsi ransum pada mencit yang diinduksi aloksan. Percobaan disusun dalam rancangan acak lengkap (RAL) terdiri dari 4 kali perlakuan dengan 6 ulangan. Data yang diperoleh diuji keseragamannya dengan menggunakan uji Bartlett dan kemenambahan data diuji dengan uji Tuckey. Selanjutnya data dianalisis dengan sidik ragam untuk mendapatkan penduga ragam galat dan mengetahui pengaruh perlakuan, kemudian data dianalisis dengan menggunakan uji BNT pada taraf 5%. Hasil penelitian menunjukan bahwa pemberian beras analog yang disubtitusi glukomanan porang pada mencit yang diinduksi aloksan memberikan kadar gula darah sebesar 93,83 mg/dL, menurunkan berat badan 3,53 g, konsumsi ransum 3,45 g/hari, dan efisiensi ransum -14,80%.
Eksplorasi Pengaruh Kesediaan Membayar Layanan Logistik Halal terhadap Perpanjangan Sertifikat Logistik Halal: UMKM Sektor Pertanian Muhammad Dzulfaqori Jatnika; Listia Andani; Faqihuddin; Cici Aulia Permata Bunda
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.v9i3.9672

Abstract

The first period of halal certification obligations according to Undang-Undang Nomor 33 Tahun 2014 and its derivatives will end on October 17, 2024, including food and beverage products. Therefore, the halal certification process for products of micro, small, and medium enterprises needs to be carried out promptly. The aim of this research is to examine the factors influencing the willingness of agricultural commodity-based UMKM players to pay for halal logistics services. This study employs a quantitative approach with purposive sampling for data collection and SEM-PLS for data analysis. The research includes 350 respondents who are UMKM players based on agricultural commodities. The findings of this study reveal that, in addition to the variable knowledge on halal, other variables such as concern on halal, awareness on halal, perception of halal logistics, and service capability have a positive and significant influence on the willingness to use halal logistics services. Furthermore, the willingness to use halal logistics services can encourage halal logistics service providers to renew their halal logistics certificates. The research findings will be beneficial for policymakers and managers of halal logistics companies as it helps them understand the factors that drive the adoption of halal logistics services.
The Implementation of Halal Product Assurance System at CV. Mamifood Sukses Abadi Bogor Maulidian Maulidian; Moh. Taufik; Hermawan Seftiono
JURNAL AGROINDUSTRI HALAL Vol. 10 No. 3 (2024): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v10i3.9696

Abstract

Halal food is crucial for consumers, especially in Indonesia, which has the biggest Muslim population in the world. Halal food can be identified by a halal label on its packaging. Halal labels can be obtained through the Halal Product Assurance System (SPJH). This study evaluates the Halal Product Assurance System in CV. Mamifood Sukses Abadi Bogor, involving critical ingredients such as cheese sauce, cheese spread, and milk jam. The findings of this study suggest that CV. Mamifood Sukses Abadi Bogor is committed to and responsible for the implementation of the Halal Product Assurance System. All ingredients used for products have a halal certificate issued by the Institute for the Study of Food, Drugs, and Cosmetics of the Indonesian Ulema Council (LPPOM MUI). Its production has complied with the conditions regulated by the Halal Product Guarantee Agency (BPJPH). The name and sensory profile of the product does not link to the name and sensory profile of non-halal products. The top management has also conducted internal audits and management reviews, with the most recent one taking place in 2021, to monitor and evaluate the Halal Product Assurance System implementation. In general, CV. Mamifood Sukses Abadi Bogor has adhered to all of the Halal Product Assurance System criteria established by the Halal Product Guarantee Agency.
Analisis Risiko Halal Supply Chain Produk Otak-otak Bandeng Bu Afifah Menggunakan Metode House Of Risk Akhmad wasiur Rizqi; Nur Hidayatul Ummah; Sukma Dwi Yuliana
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.v9i3.9726

Abstract

Produk otak-otak bandeng bu afifah adalah Usaha kecil dan menengah yang bergerak pada makanan olahan ikan bandeng di kota Gresik Jawa Timur. Berkembangnya industri pangan serta kota Gresik menjadi salah satu destinasi wisata halal Jawa Timur menjadikan UKM Produk otak-otak bandeng bu afifah dituntut dapat mempertahankan kualitas produk dan menyediakan produk yang terjamin halal. Proses bisnis menciptakan produk halal tentunya memiliki peluang risiko disetiap tahapannya. Manajemen risiko berfungi untuk mengidentifikasi risiko yang berpeluang terjadi. Supply chain operation reference (SCOR) merupakan pemetaan aktivitas identifikasi risk event dan risk agent. Risk event dan risk agent yang diketahui diukur dampak kejadian, frekuensi kejadian korelasinya dilakukan dengan House of Risk. HOR 1 berfungsi sebagai penentu prioritas penangganan agen risiko dan HOR 2 berfungsi mengetahui prioritas mitigasi yang dilakukan. Didapatkan penyebab risiko menggunakan SCOR rantai pasok Ukm otak-otak bandeng bu afifah terdapat 15 kejadian risiko dan 12 Agen risiko. HOR 1 menghasilkan 4 risiko terbesar yakni A1, A5 A2, dan A3. HOR 2 terdapat 8 usulan PA1 Merancang serta mengimplementasikan Standart Operasional Prosedur pengadaan bahan baku & Proses Produksi yang baik, benar & halal dengan nilai total effectivness 29349, Degre of difficulty 3, Effectivness to Difficulty 9783
Formulasi Bakso Nabati Tepung Kacang Merah dan Jamur Tiram Putih terhadap Sifat Kimia dan Sensoris Netti Herawati; Priscila Manuella Gultom; Emma Riftyan
JURNAL AGROINDUSTRI HALAL Vol. 10 No. 3 (2024): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v10i3.9857

Abstract

Vegetable meatballs are products made from vegetable protein but similar to the properties of real meat. The purpose of this study was to obtain selected formulation of vegetable meatballs from red bean flour and oyster mushrooms to chemical and sensory qualities according to SNI 3818−2014 concerning combination meat balls. The researched method used a complete randomized design (RAL) with four treatments and four repetition so that 16 experimental units were obtained. The results showed that the ratio of red bean flour and oyster mushrooms had a significant influence on moisture content, ash, fat, protein, crude fiber, as well as on descriptive and hedonic sensory assessments such as color, aroma, taste, elasticity, and overall acceptance. Based on this study, the selected treatment was KJ2 treatment and has met SNI 3818−2014. KJ2 treatment has a water content of 58.07%, ash content of 1.88%, fat content of 0.49%, protein content of 8.67%, crude fiber content of 3.41%. Panelist liked the overall sensory assessment of KJ2, which had a slightly brown color, smell of red bean flour and white oyster mushrooms, tasted red bean flour and white oyster mushrooms, and chewy.
Optimasi Minuman Serbuk Instan Antiobesitas menggunakan Metode Response Surface Methodology (RSM) Berbasis Rosela (Hibiscus sabdariffa l) Intan Utami; Intan Utami; Mardiah; Lia Amalia; Siti Aminah
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.v9i2.9948

Abstract

Instant rosella anti-obesity drink is a beverage product in powder form, easily soluble in water, has a short rehydration time, practical in serving. This study aims to obtain an instant rosella anti-obesity drink formulation consisting of roselle extract, mangosteen peel extract, lemon extract and EGCG. This research was optimized using the Response Surface Methodology (RSM) method with a central composite design. Analysis of the formulation includes analysis of anthocyanin levels, levels of vitamin C in each formulation treatment. Based on the results of optimization of the anthocyanin and vitamin C content of instant anti-obesity drinks using the RSM method, formula 10 was obtained containing 4.75 g roselle, 0.2 g lemon extract, 0.5 g mangosteen peel extract and 0.0625 EGCG. This formula obtained anthocyanin levels of 895.72 mg/L and vitamin C levels of 53.3 mg/L with a powder drink pH of 2.5
Karakteristik Sensori Produk Kopi 2 In 1 Komersial Menggunakan Metode Check-All-That-Apply (CATA) Muhammad Fakih Kurniawan; Amelia Lola; Distya Riski Hapsari
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.v10i1.9962

Abstract

The coffee industry in sachets is booming. Understanding the characteristics of product and what consumers want is the key to the success of the product developed. The purpose of this study was to obtain sensory profile information on commercial coffee 2 in 1 product using the CATA (Check-All-That-Apply) method. The testing method is divided into two, namely determining the sensory attributes of coffee by trained panelists through FGD (Focus Group Discussion) and CATA testing by consumer panelists including determining ideal attributes, coffee sample attributes and level of liking. The sensory attributes of coffee 2 in 1 based on FGD results for CATA testing are sweet aroma, acid aroma, roasted aroma, coffee aroma, caramel aroma, sweet taste, acid taste, bitter taste, caramel taste, coffee taste, watery body, thickness body, brown color, sandy texture, aftertaste bitter, aftertaste acid, and aftertaste sweet. The ideal coffee 2 in 1 product according to panelists should have a brown color, coffee aroma, coffee taste, roasted aroma, and sweet taste attributes. Attributes that affect consumer preferences are sweet taste, watery body, aftertaste sweet, coffee aroma, and brown color. The attributes of acid taste, acid aroma, and aftertaste acid are attributes that must not have and need to be considered for their existence. Product 235 has the highest level of favorability, which is 78%, while product 539 has the smallest percentage of 33%. Coffee 2 in 1 with ideal attributes according to consumers can still be developed further.
Karakteristik Kimia dan Sensori Produk Stik dengan Penambahan Ikan Lele Dumbo (Clarias gariepinus) dan Pegagan (Cantella Asiatica) Intan Kusumaningrum; Faridah Handayasari; Distya Riski Hapsari; Dede Juanda; Fitri Yani
JURNAL AGROINDUSTRI HALAL Vol. 11 No. 2 (2025): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v11i2.9964

Abstract

Produk stik dengan penambahan ikan lele dan pegagan merupakan alternatif makanan ringan dengan kandungan zat gizi yang baik . Ikan lele berpotensi meningkatkan protein pada stik, sedangkan pegagan berpotensi meningkatkan serat kasar pada stik. Tujuan penelitian ini adalah meningkatkan nilai sensori dan kimia pada produk berbasis pangan lokal yaitu stik dengan penambahan ikan lele dan daun pegagan, sehingga menghasilkan stik yang disukai serta memiliki zat gizi yang baik. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktor. Faktor A yaitu penambahan ikan lele dengan konsentrasi ( 10%, 20% dan 30%), sedangkan faktor B yaitu penambahan pasta pegagan dengan konsentrasi (5%, 10% dan 15%). Hasil penelitian menunjukkan bahwa stik terpilih adalah formula dengan konsentrasi ikan lele dan pegagan 10%:5% dengan nilai pada uji mutu sensori yaitu warna faktor A 8,38; warna faktor B 8,25; rasa faktor A 7,96; rasa faktor B 8,29; aroma faktor A 8,49; aroma faktor B 7,49 dan tekstur 8,08. Sedangkan nilai hedonik produk stik terpilih ini yaitu warna 8,24; rasa 8,21; aroma 8,2; tekstur 8,38 dan overall 8,19. Formula terpilih memiliki kadar air 2,59%, abu 1,9%, protein 8,68%, lemak 34,09%, karbohidrat 51,06% dan serat kasar 2,17%.

Page 23 of 31 | Total Record : 309

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