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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 Kimia dan Sensori Bakso Goreng Menggunakan MDM (Mechanically Deboned Meat) Ayam Nadia Fitriana; Lia Amalia; Siti Aminah
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.v10i2.10175

Abstract

ABSTRACT MDM Chicken is meat produced by separating the remaining meat on the back, head, and neck. Chicken MDM has a paste texture, fibrous, contains muscle or tendons, fat, and connective tissue. Chicken MDM is usually used as an ingredient to make meatballs, sausages, corned beef, and nuggets. The purpose of this study was to utilize chicken MDM to make fried meatballs at a more economical price. This study used a one-factor complete randomized design (CRD) design with 4 levels and 2 repetitions, with the treatment levels of chicken MDM to tapioca (30%: 44%), (40%: 34%), (50%: 24%), and (60%: 14%). Product analysis includes chemical tests including water content, ash content, protein content, and fat content, and sensory and hedonic quality tests including color, aroma, taste, texture, and overall. Data analysis used was ANOVA with Duncan's further test. The results of chemical analysis research gave a significant effect on water content, ash content, fat content and protein content. The sensory quality test significantly influenced texture, color, aroma, and taste. Hedonic test significantly affects texture, aroma, taste and overall. Keywords: MDM Chicken, fried meatballs, cemical analysis, sensory and hedonic. ABSTRAK MDM ayam adalah daging yang dihasilkan dengan cara memisahkan sisa daging pada punggung, kepala, dan leher. MDM ayam memiliki tekstur berupa pasta, berserat, mengandung otot atau urat, lemak, dan jaringan pengikat. MDM ayam biasanya digunakan sebagai bahan untuk membuat bakso, sosis, kornet, dan nugget. Tujuan dari penelitian ini ialah pemanfaatan MDM ayam untuk pembuatan bakso goreng dengan harga yang lebih ekonomis. Penelitian ini menggunakan desain rancangan acak lengkap (RAL) satu faktor dengan 4 taraf dan 2 kali pengulangan, dengan taraf perlakuan MDM ayam banding tapioka (30% : 44%), (40% : 34%), (50% : 24%), dan (60% : 14%). Analisa produk meliputi uji kimia meliputi kadar air, kadar abu, kadar protein, dan kadar lemak, dan uji mutu sensori dan hedonik meliputi warna, aroma, rasa, tekstur, dan overall,. Analisa data yang digunakan adalah ANOVA dengan uji lanjut Duncan. Hasil penelitian analisa kimia memberikan pengaruh nyata terhadap kadar air, kadar abu, kadar lemak dan kadar protein. Pada uji mutu sensori berpengaruh nyata terhadap tekstur, warna, aroma, dan rasa. Uji hedonik berpengaruh nyata terhadap tekstur, aroma, rasa dan overall. Kata kunci: MDM ayam, bakso goreng, analisa kimia, mutu sensori dan hedonik.
Pengaruh Penambahan Pasta Tulang Ikan Lele dan Tepung Ampas Tahu Pada Kerupuk Lokal Terhadap Karakteristik Sensorinya Faridah Handayasari; Intan Kusumaningrum; Raden Siti Nurlaela; Fiola Triyassari
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.v11i1.10199

Abstract

Crackers are snacks made from tapioca. This study aims to utilize catfish bones and tofu dregs flour as crackers. The research design used a one-factor Completely Randomized Design (CRD), with four treatment levels of the addition ratio: (0%: 0%), (15%: 15%), (20%: 10%), and (25%: 5%). The data analysis involved ANOVA with Duncan's Further Test, with a 95% confidence interval. The results showed that the sensory and hedonic properties of the crackers were significantly influenced by the color, aroma I (catfish bones), aroma II (tofu pulp flour), taste, texture, and overall experience. Additionally, increasing the concentration of tofu pulp flour led to a decrease in color, aroma, taste, and texture in the crackers. The selected product, A4 treatment crackers with the addition of 25% catfish bone paste and 5% tofu pulp flour, produces a brownish yellow color, aroma I towards not fishy, aroma II towards not languorous, taste towards salty, texture towards crispy. The hedonic results on all parameters lead to likes. The selected crackers had a moisture content of 5.41%, ash of 7.57%, protein of 5.40%, calcium of 3.801%, and physical test (chewability) of 465.34%.
Karakteristik Fisikokimia dan Sensori Selai Lembaran Albedo Semangka (Citrullus lanatus.) dengan Substitusi Daging Buah Cempedak Rosy Hutami; Sultan Guna Wibawa; Intan Kusumaningrum; Lia Amalia; Distya Riski Hapsari; Siti Nurhalimah
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.v10i2.10213

Abstract

Sheet jam is a processed jam food product that is processed with the addition of hydrocolloid so that it has a semi-solid, plastic and non-sticky texture. This study aims to utilize the watermelon rind and chempedak fruit in the manufature of sheet jam as one of the food diversifications. This studi used a one-faktor Completely Randomizd Design (CRD), namely the comparison of the watermelon rind and chempedak fruit flesh with 3 treatment levels (50%:50%, 60%:40%, 70%:30%). Data analysis used ANOVA with Duncan's Advanced Test at 95% confidence interval. The analysis used included chemical test analysis (moistur content, ash content, pectin content, crude fiber content), physical tests (total dissolved solids and color test), sensory quality, and hedonic tests to determine the product with the best treatment. The best treatment of sheet jam was with a ratio of 50% watermelon rind and 50% puree of chempedak pulp, having a moistures content of 19.83%, ash content of 0.42%, pectin content of 3.23%, crude fiber of 2.92%, and TDS 21.8 % °Brix. The results of the sensory quality of sheet jam with the best treatment had a brownish yellow color, tended to be sweet, smelled of less strong watermelon albedo, had a strong aroma of chempedak, and quite springy in texture. The results of the hedonik test on sheet jam were the best for color, aroma, taste, texture, and Overall parameters in the direction of liking (6,42 – 7,30).
Sifat Mutu Sensori dan Kimia Selai Kulit Buah Naga Merah dan Buah Sirsak Ellyvia Primaviera; Intan Kusumaningrum; Titi Rohmayanti, S.Si, M.Si
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

Jam is a semi-solid food product made from fruit and sugar. This study aims to utilize red dragon fruit skin and soursop fruit flesh as jam. This study used a one-factor Completely Randomized Design (CRD) with a ratio of red dragon fruit skin pulp and soursop fruit pulp at five treatment levels, namely 20%:80%, 35%:65%, 50%:50%, 65%:35%, and 80%:20% with two repetitions. Product analysis consists of chemical tests for water content, ash content, crude fiber, total dissolved solids, degree of acidity (pH), sensory quality test, and hedonic test to determine the selected product. The analysis of research data used a test of variance (ANOVA) with Duncan's advanced test. The results of the research on selected products in the treatment of 80% red dragon fruit skin pulp: 20% soursop fruit pulp, which has a moisture content of 33.33%, an ash content of 0.49%, 3.45% crude fiber, and 50.10% total dissolved solids. Sensory quality tests lead to a purplish red color, smells of red dragon fruit skin, smells of soursop fruit, sweet and not sour taste, a non-bitter aftertaste, a soft mouth texture, easy to spread, and hedonic test on all parameters leads to likes.
KARAKTERISTIK KIMIA DAN SENSORI PERMEN JELLY KULIT BUAH NAGA (Hylocereus polyrhizus) DENGAN PENAMBAHAN SARI BUAH BELIMBING WULUH (Avverhoa bilimbi L.) Afifah Izzatu Rahmah; Intan Kusumaningrum; Siti Nurhalimah
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.v10i2.10283

Abstract

ABSTRACT Jelly candy is candy made from filtered fruit juice with gelling additions, has a clear color and soft texture with a certain level of chewiness. Dragon fruit skin contains anthocyanins and is a source of natural antioxidants and contains pectin. Belimbing wuluh contains oxalic acid and citric acid, so it can replace the use of citric acid in making jelly cady. The purpose of this study is the utilization of red dragon fruit peel as pectin and natural coroling in teh manufacture of jelly. This study used a one factor Completely Randomized Design (CRD), namely the concentration ratio of dragon fruit peel extract with star fruit (70:40), (80:30), and (90:20). Product analysis includes sensory test and water content test as a determinant of the selected product. Data analysis used was ANOVA with Duncan’s further test. The selected jelly candy was obtained in the treatment (90:20). The results of the sensory test on jelly candy are bright red to intense red, slightly scented with dragon fruit peel, sweet and slightly sour taste, soft and sticky texture and overall favored by panelists. The selected jelly candy has a moisture content of 34.79%, reducing sugar content of 25.75% and saccharose content of 83.20%. In addition, the selected jelly candy has a high vitamin C content of 1027.14 mg/100g.
Karakteristik Kimia dan Sensori Stik Bawang dengan Penambahan Tepung Ikan Lele Dumbo (Clarias gariepinus) Vika Ramadani; Titi Rohmayanti; 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.v10i3.10284

Abstract

Churros is a food from Spain which is currently popular in Indonesia. Taro flour is a substitute for wheat flour because wheat flour has more calories than taro flour and the addition of Bogor bean flour to making churros can increase the protein in churros. This research aims to innovate churros products based on local food ingredients. This research used a completely randomized design (CRD) consisting of four treatment levels and two replications. The treatment consisted of a comparison of taro flour and Bogor bean flour (100% : 0%), (70% : 30%), (50% : 50%), (30% : 70%). Chemical analysis includes moisture content, ash content, fat content, protein and carbohydrate content as well as sensory and hedonic quality tests to determine the selected product. The research data analysis used was (ANOVA) with Duncan's Advanced Test with a 95% confidence interval. The results showed that the churros selected in the ratio of taro flour and Bogor bean flour (70% : 30%) had a moisture content of 17.70%, ash content of 1.95%, fat content of 12.79%, protein content of 8.98%, carbohydrate content 58.58%. Churros from taro flour with substitution of Bogor bean flour have a texture that tends to be crunchy, the color tends to be brownish yellow, the aroma is not bad, the taste tends to be sweet, the aftertaste is not bitter.
Analysis Of Microbial and Chemistry Contamination Thai Tea Drink in Junior High School Titi Rohmayanti; Indiana Janet; Raden Siti Nurlaela
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.v10i2.10326

Abstract

Thai Tea drink is the current favorite drink of the current millennial generation. Thai Tea beverage products are usually sold in places that are easily accessible to consumers, such as on the side of the highway. This thing makes Thai Tea beverage products have potential to become a medium for foreign object to enter the body if they are not processed properly. This study aims to determine the safety of Thai Tea beverage products that are sold around junior high schools in Central Bogor District. This study used seven samples taken from 7 junior high schools in seven different sub-districts and used a purposive sampling method. Product analysis was carried out twice, including testing the microbial contamination levels of Total Plate Number, Coliforms, Escherichia coli, heavy metal lead chemical contamination and sucrose content in Thai Tea drinks. Research is also supported by field observations and interviews. The research showed that all samples of Thai Tea drinks contained TPC microbial contamination that exceeded the standard, twelve repetition were contaminated with coliform bacteria and Escherichia coli, all repetition were not detected by heavy metal lead contamination and the sucrose content of all repetition did not exceed the maximum daily sugar intake limit.
Physicochemical and Sensory Characteristics of Ice Cream with Addition of Dayak Onion Extract Lily Siti Balqis; Rosy Hutami; Intan Kusumaningrum
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.v11i2.10426

Abstract

Dayak onions contain antioxidants that can be utilized in functional foods. Dayak onions also have potential as a natural food coloring. There is a need for research on the addition of dayak onion extract to food products with minimal heat processing such as ice cream to maintain antioxidants and color. The purpose of this study was to determine the effect of the addition of dayak onion extract on the physicochemical and sensory characteristics of ice cream. The method used was Completely Randomized Design 1 factor with 4 treatment levels namely P0 (0%), P1 (0.25%), P2 (0.5%), and P3 (0.75%). Based on the analysis of variance, the addition of dayak onion extract gave a significant effect on lightness, a* value, b* value, pH, antioxidant activity, color, taste, aftertaste, and overall impression of ice cream at a significance level of 0.05 (p<0.5). However, the addition of dayak onion extract did not significantly affect the overrun, melting time, water content, ash content, protein content, fat content, carbohydrate content, aroma, and texture of ice cream. The selected ice cream product with the addition of dayak onion extract is P1 (0.25%) with careys pink color, lightness 75.02, a* value 12.34, b* value 9.40, overrun 46.29%, melting time 17.29 minutes, pH 6.343, and showed very weak antioxidant activity with 481.35 mg/L IC50 value. The total energy of ice cream with the addition of selected dayak onion extract obtained from fat, protein, and carbohydrates amounted to 88.07 kcal from a serving size of 60 g.
Formulation Facial wash with Addition of Coriander Leaf Extract (Coriandrum savitum L) Gusti Permana; Ahmad Syarbaini; Amar Ma'ruf
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.v10i2.10428

Abstract

Coriander leaves have functional properties such as antioxidant, antidiabetic, anticholesterol, antimicrobial, anti-inflammatory, and analgesic. Ethanol-extracted coriander leaves exhibit an antioxidant activity of 91.2287 μg/mL. The high antioxidant activity value of coriander leaf extract can be developed into a free radical scavenging product like facial wash. This research aims to determine the physicochemical characteristics of coriander leaf extract facial wash formulations at 10%, 12.5%, and 15% concentrations. Organoleptic sensory and hedonic tests, as well as physicochemical tests, were conducted. The test data were processed using SPSS and subjected to Duncan's post hoc test. The obtained data were then compared with predetermined standards. The resulting coriander leaf (Coriandrum sativum L) facial wash formulation in this study has a semi-solid texture, distinctive aroma, dark brown color, pH ranging from 6.96 to 9.24, foam stability ranging from 82.15% to 92.80%, irritation value ranging from 8.29 to 8.46, and viscosity ranging from 2436.92 cPs to 3236.38 cPs, but it lacks good homogeneity
Meminimalisasi Tingkat Kehilangan Air Baku Dengan Menggunakan Sistem Dinamis di PT. AQUA Delfitriani Delfitriani; Fadia Wardatul Jannah; Ahmad Syarbaini
JURNAL AGROINDUSTRI HALAL Vol. 12 No. 1 (2026): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v12i1.10449

Abstract

AMDK is processed raw water that is safely packaged for human consumption, including mineral and demineralized water. However, there are still several issues in the provision of AMDK, with the main problem being water loss, also known as Non-Revenue Water (NRW). This study aims to identify the contributing factors to AMDK loss at PT. AQUA and to analyze and explain the dynamic system model involved. The method applied in this research is a dynamic system approach, used to design, depict, and simulate a system that changes over time. The interactions among variables in this structure are then translated into mathematical models and simulated using Powersim software to trace their developments over time. The findings of this study indicate that there are variables causing water loss, and these variables fall into three subsystems. Alternative scenarios, namely the moderate, optimistic, and pessimistic scenarios, are developed over a period of ten years to reduce water loss. By examining the results of these three scenarios, the company can implement these alternatives to minimize water rejection, thus reducing water loss and enhancing operational efficiency.

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