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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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Study of Making Gluten-Free Fettuccine from Taro Flour (Colocasia esculenta L. Schoot) Sekti Rahardjo; Aminudin; Saleha; Tatik Sriwulandari; Nisa Rahmaniyah Utami
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.v10i2.10591

Abstract

We often encounter fettuccine pasta in cafes and restaurants, usually made from wheat flouras the main ingredient. Wheat flour is a food ingredient that contains gluten, which is a proteincompound from cereals that cause allergies and irritate the small intestine and can also causeceliac (autoimmune) disease in certain people. Several studies have substituted wheat flourfor making fettuccine with non-gluten taro flour. The formula obtained is still a mixture of taroflour and wheat flour. This research used 100% pure taro flour with additional ingredients oftwo types of egg yolk, namely chicken egg yolk and duck egg yolk. This research aimed todetermine the organoleptic results of fettuccine from 100% taro flour based on theformulation using the type of egg yolk and boiling time. This study used a completelyrandomized trial (CRD) design with four treatments and two repetitions. The types oftreatment in this study were the use of duck eggs with a boiling time of 35 seconds, the use ofboiled duck eggs for 1 minute, the use of boiled chicken eggs for 35 seconds, and the use ofboiled chicken eggs for 1 minute. The research results showed that fettuccine was successfullymade using 100% taro flour without being mixed with wheat, using additional egg yolk as abinder. A perfect assessment was obtained from the expert panelists for the duck egg yolkformula boiling for 1 minute. The type of egg yolk and boiling time affect the sample in termsof taste, color, and texture, but not aroma.
Monitoring and Evaluasi of Poultry Slaughter at Traditional Market Sitti Zubaidah; Suryani
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.v10i2.10613

Abstract

The low level of halal certification at locations selling poultry products in Bireuen District will have an impact on reducing the purchasing and consumption of poultry products by consumers in the future. The Halal Product Guarantee Organizing Agency by the Ministry of Religion of the Republic of Indonesia has advised that every business actor must have a Halal Certificate by 2024, and this will have an impact on poultry farming business actors in Bireuen Regency. The aim of this research is that to monitoring and evaluating the poultry slaughter in the traditional markets of Bireuen District. The research method used was a survey method through observation, questionnaires and interviews. The research results obtained were the characteristics of poultry slaughterers aged between 17-30 years (59.38%) with high school education (75%), length of business under 5 years (67.19) with ownership status belonging to someone else (90.63 %), the number of poultry slaughtered is between 50-100 heads every day (68.75%) and do not have a Halal Slaughter Certificate (JULEHA) (92.19%). In conclusion, it is necessary to provide socialization and training on halal slaughter of poultry products to poultry slaughterers by Local Government at the Bireuen Regency Traditional Market.
Pengembangan Bisnis Produk Manisan Pala Di Umkm My Sari Pala Dengan Pendekatan Metode Business Model Canvas Azi Permana; Amar Ma'ruf; Delfitriani Delfitriani
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.v10i3.10712

Abstract

The word business is often encountered by the general public and is often understood as an activity that one does to earn money and livelihood. Most people aspire to own their own business, and it is very satisfying to have a profitable business that consistently makes money every month. Every entrepreneur is responsible for business development, which requires insight, drive and originality. If every entrepreneur can successfully do this, there will be a great opportunity for small businesses to grow into medium or even large businesses. A company called My Sari Pala is engaged in the food and beverage sector. My Sari Pala makes nutmeg-based foods, which are available in six types: candied nutmeg, nutmeg drinks, nutmeg syrup, candied nutmeg, nutmeg tea, and nutmeg cookies. One of the most popular enterprise development techniques is the enterprise Model Canvas. Nine blocks of topics related to the company's activities form a business model known as the company's Model Canvas. Customer groups, value propositions, channels, customer connections, revenue streams, critical resources, critical activities, critical alliances, and cost structures form the nine building blocks. Comparing the strengths, weaknesses, opportunities, and threats of a system is known as SWOT analysis. The internal and external strategic factors are put into a matrix known as the internal strategic factor matrix and internal strategic factor analysis summary. The external strategic factor matrix is also known as the External Strategic Factor Analysis Summary (EFAS).
Karakteristik sensori dan aktivitas antioksidan snack bar berbahan dasar tepung sorgum dan labu kuning dengan penambahan ekstrak cassiavera (cassia bar) Fathira Sakinah Anugrawati Sudrajat; Muhamad Rizki Fauzi; Siti Nurlailatul Qodariah; Muhammad Fahmi Sobarudin; Riski Cahyasiam; Aminullah Aminullah
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.v10i3.10714

Abstract

Potensi kayu manis atau cassiavera dalam meningkatkan aktivitas antioksidan dalam suatu produk makanan sangat menjanjikan. Penelitian ini bertujuan untuk mempelajari penambahan ekstrak cassiavera terhadap karakteristik sensori dan aktivitas antioksidan produk snack bar yang berbahan dasar tepung sorgum dan labu kuning. Metode penelitian ini menggunakan rancangan acak lengkap (RAL) 1 faktor dengan 3 taraf perlakuan, yaitu penambahan cassiavera 5%, 7,5%, dan 10% dari bobot tepung sorgum dan labu kuningnya. Parameter yang diuji meliputi mutu sensori, hedonik, dan aktivitas antioksidan metode DPPH dan analisis data menggunakan ANOVA dan uji lanjut Duncan. Analisis statistik menunjukkan bahwa penambahan ekstrak cassiavera dalam produk snack bar meningkatkan aktivitas antioksidan yang terkandung dalam produk, namun cenderung menurunkan tingkat kesukaan produk snack bar pada beberapa parameter seperti rasa dan warna. Produk snack bar terpilih dengan metode De Garmo adalah snack bar dengan penambahan ekstrk cassiavera sebanyak 7.5%. Snack bar tersebut memiliki karakteristik warna coklat yang pekat, aroma cassiavera yang kuat, tekstur yang renyah, dan rasa pahit yang lemah dengan aktifitas antioksidan (IC50) sebesar 165.909 ppm.
Karakteristik Kimia dan Sensori Stik Bawang dengan Substitusi Tepung Biji Labu Kuning (Cucurbita moscata) Karina Aida Jefferson; Noli Novidahlia; Distya Riski Hapsari
JURNAL AGROINDUSTRI HALAL Vol. 11 No. 3 (2025): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v11i3.10785

Abstract

Garlic sticks are extruded snacks made from wheat flour. This study aims to obtain the selected formulation of onion stick products based on chemical characteristics (protein and crude fibre content) and onion stick sensory. This research design uses a completely randomised design (CRD) with 4 levels of treatment. The results showed that the ratio of flour and pumpkin seed flour had an effect on protein content, crude fibre content, colour quality, aroma quality, texture quality, taste quality of pumpkin seeds, on the level of liking for colour, aroma, taste, and overall but had no effect on taste quality (savoury) and level of liking for texture. The selected sticks were based on the treatment of 60% wheat flour and 40% pumpkin seed flour with a moisture content of 2.76%, ash content of 3.8%, fat content of 37.15%, acid insoluble ash content of 0.10%, carbohydrate content of 40.13%, protein content of 16.16% and crude fibre content of 2.99%. The sensory quality characteristics of the selected onion sticks are colour towards brownish yellow, aroma towards not languorous, taste towards savoury and towards pumpkin seed taste, and texture towards crunchy and towards not brittle. The hedonic value of the selected onion sticks has aroma, taste, texture and overall towards liking but colour towards disliking.
Karakteristik Fisik Selulosa Pelepah Nipah (Nypa fruitcan) dengan Hidrolisis Asam Kuat Ari Kristiningsih; Khoeruddin Wittriansyah; Hety Dwi Hastuti; Jenal Sodikin
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.v11i1.10789

Abstract

Nypa palm (Nypa fruticans) possesses various potential uses, one of which is as a source of cellulose. Cellulose can be a raw material in industries such as paper production, pharmaceuticals, and biomaterials. However, the fiber of the nipa palm frond tends to be brittle and fragile. Reducing the particle size of the fiber can enhance its mechanical strength, which can be achieved through acid hydrolysis using a 10% strong acid solution. This study aims to characterize the cellulose extracted from nipa palm fronds after acid hydrolysis. The alpha-cellulose content obtained was 39.626%, with a lignin content of 18.633%. Morphological characterization revealed that the cellulose particles ranged from 615.814 μm to 840.719 μm in size. Scanning Electron Microscope–Energy Dispersive X-ray (SEM-EDX) analysis showed that the fibers were elongated with irregular lengths and were composed primarily of carbon and oxygen elements. Fourier Transform Infrared (FTIR) spectroscopy identified the presence of O–H, C–H, and C–O functional groups as the main components of cellulose, along with C=O groups associated with lignin. These findings indicate that acid hydrolysis effectively reduces the particle size of nipa palm frond fibers and enhances their physical characteristics, making them more suitable for advanced material applications.
Analisis Kinerja Rantai Pasok Gula Semut Tebu Di Ud Mahaputra Desa Sukorejo Kecamatan Bangorejo Vera Safitri; Karina Meidayanti; Halil
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.v11i2.10874

Abstract

Penelitian ini meneliti permasalahan rantai pasok di UD Mahaputra pada bulan Desember hingga Maret 2022 yaitu tidak efisiennya rantai pasok baik dari sisi hulu (pemasok) maupun dari sisi hilir (saluran distribusi). Penelitian ini bertujuan untuk menganalisis kondisi rantai pasok dan kinerja rantai pasok UD Mahaputra. UD Mahaputra merupakan salah satu produsen gula semut tebu yang berada di Desa Sukorejo Kecamatan Bangorejo. Analisis kondisi rantai pasok dan analisis kinerja rantai pasok diharapkan dapat membantu meningkatkan kinerja perusahaan dengan mengidentifikasi indikator apa saja yang perlu tindakan perbaikan. Pendekatan dalam penelitian ini menggunakan metode kombinasi. Teknik pengumpulan data dalam penelitian ini yaitu data primer dan sekunder. Teknik penentuan sampel dalam penelitian ini adalah teknik purposive sampling dengan narasumber berjumlah 5 orang. Teknik analisis terdiri dari, analisis kondisi rantai pasok dan analisis kinerja rantai pasok menggunakan SCOR. Data diolah menggunakan perangkat lunak superdecision. Hasil pengukuran menunjukkan nilai kinerja rantai pasok gula semut UD Mahaputra sebesar 86,36% berada dalam kategori baik (good). Matrik kinerja yang belum mencapai target perusahaan perlu dilakukan perbaikan kinerja dengan melakukan diskusi bersama UD Mahaputra.
Analisa Preferensi Konsumen terhadap Atribut Organoleptik Roti Manis di Politeknik Negeri Banyuwangi Astri Iga Siska; Karina Meidayanti; Novilia Kareja
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.v11i2.10875

Abstract

Produksi roti manis dapat berfungsi sebagai alternatif yang menguntungkan untuk teaching factory sehingga mampu memberikan wawasan kepada mahasiswa terkait industri makanan. Tujuan penelitian ini adalah untuk mengetahui preferensi responden terhadap atribut organoleptik roti manis menggunakan analisis conjoint. Atribut organoleptik yang dianalisis pada penelitian in adalah rasa, tekstur, warna dan aroma. Atribut rasa terdiri tiga level yaitu gurih agak asin, agak manis dan manis. Atribut tekstur terdiri tiga level yaitu keras, agak lembut, lembut, Atribut warna terdiri dari tiga level yaitu pucat, cerah mengkilat, dan coklat. Atribut aroma terdiri tiga level yaitu asam, butter (mentega), dan harum khas roti. Jumlah responden pada penelitian ini adalah 55 orang responden. Analisis conjoint menghasilkan nilai kepentingan dan nilai kegunaan pada masing-masing atribut. Berdasarkan nilai kepentingan urutan atribut terpenting roti manis sebagai pertimbangan responden memilih adalah tekstur (33,96%), aroma (27,44%), rasa (22,48%) dan warna (16,13%). Kombinasi atribut yang dipilih responden berdasarkan nilai kegunaan adalah roti manis yang teksturnya lembut, aromanya harum khas roti, rasa manis dan berwarna coklat.
Manajemen Risiko Rantai Pasok Produk Halal Pada Komoditas Daging Ayam Dwi Ayu Widyaningsih; Anton Priyo Nugroho
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.v10i1.10988

Abstract

This study aims to analyze the supply chain management of halal products in the Yogyakarta Chicken Processing Region. The type of research used is a combination model/concurrent embedded design research. The method of House of Risk as the integration of Failure Models and Effect Analysis (FMEA) method was used in this research. The results of the research showed that the percentage of risk agents was used as the main factors including the risk agent A26, (Narrow Production Space) with a percentage of 12%, A27 with a percentage of 12% (Over Stock Capacity), A20 (negligence of the officer infollowing the SOP), A31 (Product damaged in shipping), A32 (Bad delivery vehicle), A34 (Company compensation to consumers for not meeting the consumer demand). Based on the results of calculations in the House of Risk model phase 2, the ranking of preventive actions that must be carried out first includes (PA 4) conducting training for workers, (PA 3) adding refrigeration machines, (PA 1) expanding production, (PA6) leasing transportation equipment, (PA2) managing production capacity, (PA7) having a clear agreement regarding the sale and purchase agreement.
Karakteristik dan Efektivitas Lotion Antinyamuk Berbahan Dasar Limbah Kulit Nanas dan Kulit Jeruk Manis Yossie Kharisma Dewi; Vonny Setiaries Johan; Nur Hasnah AR; M. Hidayatullah Setia Dharma Putra; Erpiani Siregar; Ayu Diana
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.v11i1.11012

Abstract

One efficient method to prevent infections spread by mosquitoes is to use repellent. However, when used regularly over an extended period, insect repellents containing DEET commonly available on the market may induce adverse effects such as hypersensitivity, irritation, and hives. Pineapple and sweet orange peels can be utilized as natural ingredients in mosquito-repelling lotions because they contain various secondary metabolites, including tannins, saponins, flavonoids, alkaloids, steroids, and essential oils. This study aimed to find the optimal concentration of pineapple peel extract based on the characteristics of the produced mosquito repellent lotion. The experiment used a completely randomized design (CRD), producing 15 experimental units with five treatments—pineapple peel extract concentrations—each with three replications: 2%, 3%, 4%, 5%, and 6%. The lotion with a 6% concentration of pineapple peel extract (LNJ5) was selected due to its homogenous physical characteristics, pH of 7.89, spreadability of 6.98 cm, viscosity of 2131.02 cP, and mosquito protection rate of 88.64%. The lotion had a yellowish-brown color, a faint pineapple and orange scent, and a descriptive organoleptic evaluation that panelists found pleasing

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