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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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Persyaratan Konsumen dan Parameter Teknis Yoghurt Mix Air Kelapa Ervina Mela; Santi Dwi Astuti; Idhar Ramadhan
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.v11i2.11046

Abstract

Yoghurt mix merupakan salah satu produk yang dapat dikembangkan dari air kelapa. Untuk mendapatkan produk yoghurt mix air kelapa yang sukses di pasar, maka perlu dilakukan diketahui persyaratan konsumen dan parameter teknis yang sesuai. Tujuan dari penelitian ini adalah mengetahui atribut persyaratan konsumen, parameter teknis, dan prioritas persyaratan konsumen dan parameter teknis yang harus dipenuhi dalam pengembangan produk minuman yoghurt mix air kelapa. Langkah penelitian meliputi identifikasi atribut persyaratan konsumen, identifikasi parameter teknis, pembuatan matriks korelasi antara persyaratan konsumen dengan parameter teknis dalam bentuk tabel house of quality (HOQ), dan penentuan prioritas dalam pengembangan produk yoghurt mix air kelapa. Perancangan produk yoghurt mix air kelapa perlu memperhatikan 12 persyaratan konsumen dan 17 parameter teknis. Atribut persyaratan konsumen yang menjadi prioritas tinggi adalah label kemasan memuat informasi dan ilustrasi produk yoghurt mix, sedangkan parameter teknis yang menjadi prioritas tinggi pada pengembangan minuman yoghurt mix air kelapa adalah formulasi produk.
Aktivitas Antioksidan dan Karakteristik Kimia Stik Pegagan Distya Riski Hapsari; Siti Nurhalimah; Arti Hastuti; Aprilia Pratami
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.v10i2.11160

Abstract

Gotu kola leaves contain active compounds which are beneficial for the human body. Gotu kola leaves can be added to processed foods, including sticks. This research added sticks with a concentration of 10%, 15%, and 20% of gotu kola leaves paste. Then, antioxidants activity, crude fiber content, water content, ash content, protein content, fat content, and carbohydrate content were analyzed. After that, gotu kola sticks were selected. Based on research results, the greater the addition of gotu kola leaves, the greater the antioxidant activity, water content, ash content, protein content, and crude fiber content. Gotu kola sticks were selected with the addition of 15% gotu kola leaves. The results of gotu kola chosen sticks had an antioxidant content of 53671.90 ppm, water content 1.32%, ash content 0.99%, protein content 7.75%, fat content 39.04%, carbohydrate content 50.91% and crude fiber 32.20%.
Formulasi Pembuatan Jelly Powder Flavour Vanilla Meggunakan Gracilaria Sp Dengan Penambahan Karagenan Hermawan Seftiono; Adrian Hartanto; Moh. Taufik
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.v11i1.11525

Abstract

Jelly powder is a product that can be used as the main raw material in the manufacture of jelly drinks, jelly candy, jelly pudding, and others; the primary function of jelly powder is to improve the viscosity and strength of the gel in the product you want to make. In this research, Jelly powder used Gracilaria sp. as the main ingredient and carrageenan as a gelling agent in jelly products. Gracilaria sp. was chosen because it is relatively easy to cultivate and abundantly available in the sea. This research aimed to determine vanilla flavored jelly powder's formulation and analyze the sensory properties. The methods used in the sample extraction process are soaking, drying, bleaching, acidification, and grinding. The data obtained were then processed by one-way analysis of variance (ANOVA) at a 95% confidence level using Duncan's further test. The best formulation from the results of the organoleptic analysis is F3. This formulation has hedonic values for taste, aroma, texture, aftertaste, and overall, respectively, 3.52 ± 0.82, 3.18 ± 0.8, 3.9 ± 0.78, 3.73 ± 0.7, and 3.58 ± 0.31. This formulation showed good organoleptic values across all parameters, indicating its potential to be the best formula for producing jelly powder
Evaluasi Implementasi Cara Produksi Pangan Yang Baik (CPPB) Untuk Industri Rumah Tangga Produksi Bolen Rahmah Fadhila; Mochammad Maksum; Wahyu Supartono
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.v10i2.11801

Abstract

Efforts to obtain safe and quality food include good food processing and management of a clean production environment. Implementation of good production by applying the CPPB-IRT food safety assurance system as a processing guideline. The basis of analysis uses 14 aspects, namely location and production environment, buildings and facilities, production equipment, facilities for providing water, sanitation facilities and practices, employee health and hygiene, maintenance and hygiene and cleanliness programs, storage, process control, food labeling, supervision from the person in charge, product recall, recording and documentation, and employee training. The research data collection used observation, interviews, checksheet filling and literature study. The results of the analysis based on BPOM regulation No. HK.03.1.23.04.12.2206 stated that CPPB-IRT in bolen production achieved a percentage conformity of 86.6% and a non-conformity of 13.4%. The assessment of non-conformity is found in the criteria in several aspects following the criteria from the aspects of buildings and facilities, employee health and hygiene, maintenance and cleaning and sanitation programs, storage, supervision by the person in charge, product recall, recording and documentation. The results of the analysis of BPOM regulation No. HK.03.1.23.04.12.2207 state that there are 4 out of 14 aspects of CPPB-IRT bias, namely in the aspects of buildings and facilities, employee health and hygiene, supervision by the person in charge, recording and documentation. Deviations in the implementation of GMP can be a reference for policy makers in creating regulations or strategies so that SMEs are able to implement GMP thoroughly
The Analysis of Benzoate in Deepika Sauce of Sejahtera Sentosa SME with Uv-Vis Spectrophotometry Method Andini Andini; Meiria Istiana Sari; Mokh. Suseno Aji Sari
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.v10i3.11920

Abstract

The food additives level of use, particularly benzoate as preservatives, must comply with Indonesian regulations to ensure food safety for consumers. This study is aimed to determine the benzoic compounds content and determine the levels of benzoic compounds in 6 types of sauce manufactured by Sejahtera Sentosa SME. The identification of benzoate compounds was carried out via FeCl3 which was characterized by the formation of a brown precipitate while determination of the benzoate compounds level was conducted via the UV-Vis spectrophotometry method at a wavelength of 274 nm. The results indicated that the six samples of Deepika Sauce A, B, C, D, E and F contained benzoate preservatives sequentially by 0.986 ; 0.943 ; 0.852 ; 0.635 ; 0.700 ; and 0.992 g/kg. The benzoate preservatives use in chili sauce samples does not exceed the threshold set in the Regulation of the Head of the Drug and Food Control Agency of the Republic of Indonesia Number 11 of 2019, namely 1 g/kg.
Pengujian Organoleptik Nugget Fortifikasi Tepung Daun Kalakai Pretreatment Asam Jeruk Nipis Ayutha Wijinindyah; Salsa Arifa Putri; Andrey Rolis Saputra
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.v11i1.11942

Abstract

Kalakai (Stenochlaena palustris) is a typical Kalimantan fern that grows wild in peat soils. It contains high levels of nutrients, particularly iron (4.153 mg/100 g), which can be beneficial for treating anemia. However, its utilization remains very limited, thus innovation is needed to develop it into nutritious food products, including fortification into chicken nugget production. Kalakai leaf flour was prepared by drying at 50°C until the moisture content reached below 10%, preceded by soaking in 0.5% lime solution (acid pretreatment) to accelerate drying, minimize color loss, and preserve nutrient content. The flour was then added to the nugget mixture at concentrations of 5%, 10%, and 15%, compared to a control group. This study employed a Completely Randomized Design (CRD) with four treatments and three replications. Organoleptic tests were analyzed using SPSS ANOVA. The results showed that each treatment differed significantly (p ≤ 0.05). The addition of 5% kalakai leaf flour achieved the highest acceptance by the panelists. It is hoped that the results of this study will encourage public interest in processing kalakai to enhance the nutritional value of food products.
Pemanfaatan Jerami Padi Dan Serbuk Kayu Menjadi Biopelet Sebagai Bahan Bakar Alternatif Najwa Faizah Azima Buhang; Aditia Ginantaka; Teguh Wikan Widodo; Ridwan Rachmat
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.v10i2.11988

Abstract

Most human activities use fossil energy to meet their energy needs. Fossil energy is limited in quantity and non-renewable in nature, raising concerns that it may no longer sustain future energy demands. Bio-pellets are an alternative fuel that can address the scarcity of stove fuels such as kerosene and gas. Rice straw is one of the potential biomass materials for bio-pellet production due to its abundance and environmental sustainability. The addition of wood powder in bio-pellet manufacturing can increase calorific value and improve pellet energy efficiency. This research aims to find a bio-pellet formula combining rice straw and wood powder that complies with SNI 8021:2014. The method employed in this study is experimentation, involving the creation of three different bio-pellet compositions. The selection of the best bio-pellet is determined by analyzing the collected data using single-factor RAL in SPSS 24 software. The chosen bio-pellet formulation in this study is KJ1 with a density of 1.457 g/cm3, moisture content of 9.076%, calorific value of 3,924.48 cal/g, and water boiling rate of 284 seconds.
Formulasi Sediaan Hair Tonic Ekstrak Rumput Laut (Hormophysa Triquetra) Dengan Kombinasi Ekstrak Kemiri (Aleurites Moluccana) Sebagai Penumbuh Rambut Puput Putri Hayati; Ginanjar Pratama; Dini Surilayani; Afifah Nurazizatul Hasanah
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.v10i1.12008

Abstract

Hormophysa triquetra seaweed is one of the marine natural resources that has not been utilized optimally by society. H. triquetra seaweed has a dominant pigment, namely fucoxanthin, which has anti-cancer and anti-obesity properties. Seaweed is widely used as a cosmetic product by utilizing its ingredients. H. triquetra seaweed contains flavonoids, phenols as antioxidants which are able to repair damaged hair cells and produce skin tissue which is conducive to hair growth, besides the vitamin C content which can increase blood circulation and provide nutrition for hair follicles. Aleurites moluccana candlenut oil contains high levels of oleic acid and has activity as a hair growth stimulant which has been widely used for generations as a hair tonic. In addition, the antioxidant properties of candlenut oil's oleic acid are believed to slow hair loss and accelerate hair growth. The aim of this research is to determine the formulation and characteristics of the best hair tonic made from H. triquetra seaweed and candlenut extract as a hair growth agent. A completely randomized design with 4 treatments and 3 replications was used in this experiment. The best results were in the F0 treatment because it showed good physical stability in the test animals and fast hair length growth among other treatments because the samples used contained the highest seaweed extract and contained antioxidants which could protect hair and maintain good hair pigmentation.
Karakteristik Biopelet dari Serbuk Kayu dan Sekam Padi Istaniah; Amar Ma'ruf; Ridwan Rachmat; Teguh Wikan Widodo
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.v10i2.12041

Abstract

As the main source of energy for the country, fossil fuels are used to fulfill the needs in every human activity such as cooking. People usually use kerosene and LPG, which are fossil fuels. The increasing use of fossil fuels is inversely proportional to the earth's reserves in nature. Currently, there is a scarcity of fossil fuels such as LPG and kerosene in several places. As petroleum reserves decrease, both LPG and kerosene also decrease. The use of biomass alternative energy sources is one way to solve the current energy problem. The abundant availability of waste from agricultural products is utilized as biomass renewable energy. This is also one of the alternatives to handling agricultural waste by becoming a renewable fuel, environmentally friendly and more economically valuable. This research aims to utilize rice husk into alternative fuel, analyze the characteristics and quality of a mixture of rice husk and sawdust. Biopelets in this study are made from rice husk and sawdust, there are 3 formulations, namely KS-1 husk content lower than KS-2, KS-2 husk content lower than KS-3. The best biopelet from the test results is biopelet with KS-3 formulation with a moisture content of 7.27%, density of 1.322 g/cm3, and calorific value of 3983.39 cal/g.
Analisis Studi Kelayakan Usaha Briket Limbah Tongkol Jagung Delfitriani Delfitriani; Akram Dzulfiqar; Dodik Ariyanto
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.v10i2.12513

Abstract

The use of energy resources that are not environmentally friendly is a problem in Indonesia today. Briquettes are also the primary material because they are abundant, and the primary material has yet to be optimally utilized, including corn cobs. The purpose of this study is to analyze the economic feasibility of corn cob waste briquettes in this study using data analysis of technological technical aspects, financial feasibility analysis such as Payback Period (PP), Net Present Value (NPV), Internal Rate of Return (IRR) and Benefit and Cost Ratio (B/C). The results showed that it takes 19,800 kg of corn cobs to produce charcoal, as much as 3,168 kg and 158.4 kg with tapioca starch adhesive material, as much as 5% of the total weight of charcoal powder, requiring four pieces of equipment, namely pyrolyzer machines, Hammer mills, Planetary mixers, and Tray dryers. Furthermore, the feasibility analysis of this corn cob briquette business was declared feasible with the four categories: Payback Period (PP) for 3.1319 years, Net Present Value (NPV) of Rp 28,129,336,212; IRR of 17.77%, and Net B/C of 1.55. The corn cob briquette agro-industry will remain profitable even if the production capacity decreases by 28% from the original capacity. The agro-industry can also still operate despite an 8% decrease in the selling price of briquettes and will remain profitable if raw materials increase by 17%.  

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