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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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Optimasi Proses Isolasi Antosianin Bunga Rosela (Hibiscus sabdariffa L.) untuk Implementasi Pangan Tinggi Antioksidan Prima Sukmana Resma; Septiawan Tri Sutrisno; Mardiah
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.v9i2.9979

Abstract

Ekstrak kelopak bunga rosela merupakan sumber bahan antosianin yang dapat dimanfaatkan sebagai antioksidan pada industri produk makanan, minuman dan juga kosmetika. Kelopak bunga rosela dapat dengan mudah dilakukan ekstraksi dengan menggunakan air. Namun demikian, untuk tetap bisa menjaga antosianin dalam jumlah yang optimal proses ekstraksi juga harus mempertimbangkan faktor yang mempengaruhinya seperti cahaya, suhu, logam, dan oksigen. Pemilihan metode ekstraksi bunga rosela didasarkan pada tujuan untuk memperoleh kandungan antioksidan yang tinggi. Penggunaan pektinase dan selulase dapat meningkatkan kadar antosianin. Penelitian ini bertujuan untuk mendapatkan konsentrasi optimal penggunaan asam sitrat dan natrium metabisulfit pada proses ekstraksi kelopak bunga rosela dengan menggunakan enzim pektinase : selulase : papain (2:2:1) sebanyak 1000 ppm pada suhu 50°C selama 10 menit dengan menggunakan Response Surface Methodology (RSM) yang meliputi respon terhadap kadar antosianin, derajat keasaman (pH) dan total padatan terlarut. Hasil optimasi didapatkan bahwa penggunaan 1% asam sitrat dan 30% natrium metabisulfite dapat menghasilkan kadar antosianin hingga 1541,650 mg/ liter.
Analisis Kandungan Arsenik, Formalin, dan Salmonella sp. Cumi Segar di Pasar Tradisional Kota Bogor Fitri Kurniawati; Rosi Hutami; Muhammad Fakih Kurniawan
JURNAL AGROINDUSTRI HALAL Vol. 11 No. 1 (2025): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v11i1.9992

Abstract

Cumi-cumi (Loligo sp) menjadi salah satu komoditas produk perikanan laut yang banyak disukai masyarakat, namun dengan bertambahnya jumlah industri dan pemukiman penduduk dalam suatu wilayah, umumnya di area tersebut sudah mengalami polusi karena peningkatan jumlah limbah salah satunya terkandung logam berat seperti arsen, dalam memperpanjang masa simpan pada produk seperti cumi yang mudah rusak dengan pencampuran bahan kimia berbahaya seperti formalin, selain cemaran logam dan kimia produk cumi-cumi juga rentan akan cemaran mikroba seperti Salmonella sp. Penelitian ini dilaksanakan dengan maksud untuk memahami keamanan pangan pada cumi segar yang diperdagangkan di pasar-pasar tradisional Kota Bogor. Pengujian logam berat arsen menggunakan alat dengan metode Atomic Absorption Spektrophotometer, formalin menggunakan Rapid Tes Kit merek Labtest serta pengujian cemaran mikroba menggunakan metode kualitatif. Sampel penelitian didasarkan dengan menerapkan teknik pengambilan sampel secara purposive yang melibatkan enam pasar tradisional yang berlokasi di Kota Bogor dengan dua kali ulangan simplo. Hasil penelitian pengujian logam berat menunjukan bahwa seluruh sampel terkandung logam arsen dengan kadar arsen berkisar 0,01- 0,09 mg/kg dan tidak melebihi ambang batas Standar Nasional Indonesia (1,0 mg/Kg), pengujian formalin semua sampel negatif terhadap kandungan formalin mengacu Standar Permenkes RI No 033 Tahun 2012, dan untuk pengujian cemaran mikroba pada penelitian ini seluruh sampel negatif mengandung Salmonella sp. dan tidak melebihi batas (negatif/25 g).
Karakteristik Kimia dan Sensori Roti Kering Bagelen Substitusi Tepung Kacang Arab (Cicer arietinum) Zazti Kinasih; Noli Novidahlia; Muhammad Fakih Kurniawan
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.v9i3.10015

Abstract

Wheat flour is highly used as a main material of processing bread, one of the developments is bagelen bread. The intent of this study is to innovate bagelen dried-bread product with the proportion of chickpea flour, increasing protein (based on SNI) and fibre content. This research was using a one-factor Complete Randomized Design (RAL) method, 2 repeats, with wheat flour: chickpea flour treatment rates each are 100%:0%, 90%:10%, 80%:20%, 70%:30%. ANOVA variance and Duncan test were carried out with a 95% confidence interval. The results of the data analysis stated that the substitution of chickpea flour had a significant effect on protein and fibre level, sensory and hedonic quality, but it has no noticeable effect on the moisture level. The selected product is bagelen dried-bread with the proportion of 80% wheat flour and 20% chickpea flour with moisture content of 6,09%, protein 9,93%, crude fibre 29,5%, ash 1.49%, fat 29.97%, carbohydrate 52.50%, total calorie value of 519,53 kcal. Based on the results of sensory quality tests, bagelen dried-bread was obtained with more brownish-yellowish color, bagelen smell, chickpea smell, baked smell, not smelled langu, tasted sweet like bagelen, chickpea taste, more crispy texture. By hedonic tests, panelists tend to like the color, odor, taste, crispiness, and overalls of the product.
Karakteristik Sensori, Kimia, dan Aktivitas Antioksidan Kue Egg Roll dengan Penambahan Tepung Temulawak (Curcuma xanthorrhiza Roxb) Refani Fadli Rahman; Aminullah; Distya Riski Hapsari
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.v9i3.10019

Abstract

Javanese turmeric is one of the Indonesian herbs that is underutilised because of its pungent aroma and bitter taste. This study aims to investigate the effect of the ratio of wheat flour to Javanese turmeric powder on the sensory characteristics, chemical properties and antioxidant activity of egg roll cakes. The research method used was a Completely Randomized Design (CRD) with four levels of treatment, namely the ratio of wheat flour to Javanese turmeric powder of 28:2, 26:4, 24:6 and 22:8. The addition of Javanese turmeric powder can increase the moisture content, curcumin content and antioxidant activity of egg roll cake, but reduce the sensory acceptability of the product. During the production process of the egg roll cake, the curcumin content decreased by 4.79% - 6.50%. The best treatment for egg roll cake based on the de Garmo method is the addition of 2% Javanese turmeric powder that has a moisture content of 3.91%, curcumin content of 0.00311 g/g (0.31%) and antioxidant activity of 5.04%.
Karakteristik Sensori dan Fisikokimia Minuman Teh Pegagan (Centella asiatica) Kombinasi Kayu Manis (Cinnamomum burmanii) dengan Penambahan Madu Nur Wardah I. Muhammad; Tiana Fitrilia; Siti Aminah
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.v10i3.10042

Abstract

Teh merupakan minuman penyegar yang dipercaya mempunyai efek kesehatan dan banyak dimanfaatkan sebagai kosmetika dan obat-obatan. Teh umumnya dihasilkan dari bagian ujung daun muda tumbuhan teh (Camellia sinensis). Penelitian ini bertujuan untuk mempelajari pembuatan minuman teh pegagan dengan kombinasi kayu manis serta karakteristik sensori dan fisikokimianya. Rancangan percobaan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) satu faktor yaitu perbandingan serbuk teh pegagan dan bubuk kayu manis dengan empat taraf perlakuan yaitu (100% : 0%), (90% : 10%), (80% : 20%) dan (70% : 30%). Analisis data yang digunakan adalah ANOVA dengan Uji Lanjut Duncan dengan selang kepercayaan 95%. Analisis produk yang dilakukan meliputi uji mutu sensori, uji hedonik, analisis aktivitas antioksidan dengan metode DPPH, derajat keasaman (pH) dan total padatan terlarut (TPT) serta menentukan produk terpilih. Produk terpilih yaitu Perlakuan P3 (80%:20%) dengan nilai mutu sensori dengan deskripsi warna kuning kehijauan ke arah kuning kecokelatan (6,49), aroma I langu hingga tidak langu (7,19), aroma II ke arah tercium wangi kayu manis (7,12), rasa ke arah manis (7,82), aftertaste ke arah tidak pahit (6,42). Perlakuan P3 mempunyai hedonik warna (7,16) ke arah suka, aroma (6,69) ke arah suka , rasa (6,69) ke arah suka, aftertaste (6,72) ke arah suka dan overall (6,82) ke arah suka. Nilai pH (6,2), TPT (11,20), dan aktivitas antioksidan 79,79%.
Penambahan Ekstrak Daun Pegagan (Centella Asiatica) Terhadap Mutu Kimia Susu Pasteurisasi Selama Penyimpanan Suhu Dingin Intan Kusumaningrum; Distya Riski Hapsari; Arti Hastuti; Lia Amelia
JURNAL AGROINDUSTRI HALAL Vol. 11 No. 1 (2025): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v11i1.10054

Abstract

Pasteurized milk with the addition of gotu kola leaf extract has higher total phenols and antioxidant activity than pasteurized milk alone. Therefore, pasteurized milk with the addition of extracts has the potential to improve its storage quality. This experiment aimed to study the quality of pasteurized milk with the addition of gotu kola extract, which was stored at 5°C for nine days. This research consists of factor A, namely the addition of gotu kola leaf extract with four different treatment levels (A1 = 0%, A2 = 0.25%, A3 = 0.50%, A4 = 0.75%) and Factor B, namely storage time, between 0 and 9 days with an interval of 3 days (0, 3, 6, and 9 days). The research results showed that the greater the addition of gotu kola leaf extract and the longer the storage time, the lower the pH value and protein content, increase the total acid, and a positive alcohol test. Adding gotu kola leaf extract to milk reduces the storage period by up to three days, compared to the storage period of up to six days for pasteurized milk without extract.
Pengaruh Waktu Penyangraian Terhadap Karakteristik Fisikokimia Kopi Bubuk Robusta Menggunakan Mesin Roasting Elektrik Aditya Darajat; Muhammad Rifqi; Raden Siti Nurlaela
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.v9i3.10056

Abstract

The quality of coffee powder can be improved if the main stages of the roasting process can be carried out optimally. Hot air-type roasting machines with a combination of 10 minutes and a temperature of 200 C can produce high-quality coffee powder. Therefore, other research is needed using different types of roasting machines and coffee powder quality criteria based on standards set by the government. The electric roasting machine consists of a Teflon heating mat that is directly integrated with temperature-adjustable heating components and has an automatic stirrer. The study used a one-factor Complete Randomized Design (CRD) with four treatment levels and two repeats. The Roast time of robusta coffee beans at a temperature of 200 C with levels (10, 15, 20, and 25) minutes is factor A. The criteria for testing the quality of coffee powder produced by the electric roasting machine state (smell, color, taste) with normal test results, water content ranges from 1.47-5.29%, ash content ranges from 3.53-3.83%, coffee juice ranges from 24.1-25.6%, and caffeine ranges from 1.66-1.78%. Electric roasting machines at a temperature of 200 C and 10 minutes are the best combination of treatment because the ground coffee produced is quality. I am referring to SNI 01-3542-2004 criteria for criteria tested with the most optimal electrical energy efficiency
Daya Terima Minuman Teh Talua Dengan Penambahan Serbuk Kayu Manis Wisnu Pamungkas; Noli Novidahlia; Siti Nurhalimah
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.v11i2.10065

Abstract

Teh talua merupakan minuman tradisional daerah Sumatra Barat yang menggunakan telur bebek dan serbuk teh sebagai bahan dasar nya. Aroma bau amis dari penggunaan telur menyebabkan teh talua kurangnya di terima secara sensori. Penelitian bertujuan untuk mempelajari pengaruh penambahan serbuk kayu manis terpilih teh talua berdasarkan karakteristik sensori. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) satu faktor yaitu konsentrasi serbuk kayu manis (0%, 1%, 3%, dan 5%) Jika berbeda nyata dilanjuti dengan uji lanjut Duncan. Dari 50 gram berat bahan baku menghasilkan serbuk kayu manis sebesar 32,73g sehingga memiliki nilai rendemen sebesar 65%. Karakteristik mutu sensori teh talua terpilih yaitu aroma (amis telur) mengarah pada tidak terciumnya aroma amis telur, aroma (kayu manis) mengarah pada terciumnya aroma kayu manis, rasa mengarah pada manis, warna mengarah pada sedikit coklat tua, kekentalan mengarah pada tidak kental. Pengujian hedonik perlakuan serbuk kayu manis 1% merupakan konsentrasi yang paling disukai panelis dengan warna (skor 3,60), aroma (skor 3,85), kekentalan (3,55), rasa (3,83), dan overall (skor 3,75). Teh talua terpilih berdasarkan nilai sensori yaitu pada perlakuan serbuk kayu manis 1%. Pengujian produk terpilih yaitu perlakuan serbuk kayu manis 1% memiliki nilai kadar lemak 25,92%, kadar protein 18,18%, dan antioksidan 16,3%.
Karakteristik Kimia dan Sensori Crackers dengan Penambahan Tepung Campolay (Pouteria campechiana) dan Teping Ikan Teri Nasi (Stolephorus sp) Indri Setiawati; Noli Novidahlia; Raden Siti Nurlaela
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.v10i1.10118

Abstract

ingredients can be added to the manufacture such as campolay flour and ground wheat flour to increase the nutritional content of the crackers. This study aims to make crackers with the addition of campolay flour and rice anchovy flour as a form of food diversification and to find the selected formulation from the ratio of wheat flour: campolay flour: rice anchovy flour. This study used a completely randomized design (CRD) with one treatment factor, namely the ratio of wheat flour : campolay flour : anchovy flour (80:15:5), (70:20:10), (60:25:15), ( 50:30:20). Product analysis includes chemical analysis of water content, acid insoluble ash content, and protein content as well as sensory and hedonic quality tests as a determinant of selected products. The selected treatment was then subjected to further chemical analysis including calcium levels and beta-carotene levels. Data analysis and research used (ANOVA) with Duncan's further test with a 95% confidence interval. The results showed that the selected crackers were treated with a ratio of wheat flour: campolay flour: anchovy flour (70:20:10) with a quality that did not smell of campolay flour, smelled of anchovy rice flour, had a yellow color, had a textured crunchy and salty taste. Crackers had a moisture content of 4,89%, acid insoluble ash content of 0,11% and protein content of 13,28%, an average calcium content value of 4339,19 mg/100g and an average value of beta-carotene content of 1,015 mg/kg
Pengaruh Pengetahuan Hijau dan Religiusitas Terhadap Eco-Inovasi Produk Berbahan Baku Etnobotani Lokal Norbertus Citra Irawan; Kurniawati Darmaningrum; Zandra Dwanita Widodo; Reza Ridho Putranto; Salma Alya Hanifah
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.v10i1.10127

Abstract

This study is driven by the significance of developing herbal medicine using local ethnobotanical ingredients, incorporating green knowledge and religiosity to influence the actions of individual production employees. It investigates the essential role of green knowledge and religiosity in the eco-innovation of herbal medicine from local ethnobotanical sources. Focusing on Solo Raya's herbal medicine agroindustry, the research aims to explore the interplay between green knowledge, religiosity, and product eco-innovation, particularly from the perspective of production employees. Employing a case study and explanatory approach, 100 randomly selected production employees participated, and data were analyzed using structural equation model-partial least squares (SEM-PLS). Results indicate that green knowledge and religiosity significantly contribute to promoting eco-innovation. Green knowledge facilitates the creation of environmentally friendly products with local ethnobotanical materials, while religiosity offers ethical support for sustainable innovation practices. The study underscores the pivotal role of production employees in balancing environmental sustainability and religious values, emphasizing the crucial link between these aspects for advancing eco-innovation in the herbal medicine industry. This research enriches our understanding of eco-innovation dynamics in the agro-industrial sector by embracing green values and religiosity.

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