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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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Formulasi Bumbu Kari Instan Khas Indonesia Berbentuk Blok dengan Perbedaan Komposisi Tepung Pati Termodifikasi dan Tepung Terigu Julia Kusumaningrum; Mardiah Mardiah; Aji Jumiono; Lia Amalia
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.v10i3.15708

Abstract

Curry is a typical Indonesian dish that requires a long process to make. Therefore, innovation in making curry in block form is needed, as has been done for Japanese curry blocks. This research aims to obtain the best curry block formulation based on sensory quality tests, hedonic tests, and chemical analysis. The research was carried out by formulating 5 formulas through trial and error (BK001, BK002, BK003, BK004, and BK005). The research treatment was the difference in ratio between modified starch and wheat flour, namely BK005A, BK005B, and BK005C. Data analysis used ANOVA and continued with Duncan at the 5% level. The trial and error stage research results showed that the best formulation was code BK 005. From the results of hedonic and sensory quality tests, BK 005 was preferred compared to curry seasoning on the market. The results of further research showed that the research treatment had a significant effect on the results of the texture and block compactness tests as well as the hedonic test results as overall. BK 005B block curry seasoning is the best treatment based on the results of texture tests, sensory quality tests, cohesiveness parameters, and overall taste. The results of the curry seasoning analysis for block BK 005B were water content 2.17%, water activity (Aw) 0.49, viscosity 0.3 dPas/s3, hardness 981.0 gr/mm2, and pH 6.00.
Penambahan Ekstrak Bawang Putih pada Edible coating Pati Singkong dan Tepung Cangkang Telur Terhadap Masa Simpan Cabai Merah Siti Nurhalimah; Lisania Amanah; Erna Puspasari; Wilna Iznilillah
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.v11i3.16184

Abstract

Red chili is a horticultural product that has a short shelf life at room temperature, one of which is due to microbial contamination. This is because metabolic activities such as respiration still occur after the product is harvested. Therefore, the application of Edible Coating is an alternative to extend the shelf life of red chili. This study aims to study the effect of different concentrations of garlic extract on weight loss, TPC value, and sensory quality of red chili. Randomized Block Design (RAK) 1 factor for weight loss parameters, TPC value, sensory quality with four treatment levels consisting of A1 (0%), A2 (3%), A3 (6%), A4 (9%). The results showed that differences in garlic extract concentrations affected the weight loss values ​​around 8.52%-2.16%, the TPC values ​​ranging from 6.93 to 5.17 Log CFU/g, the sensory quality of red color, slightly complex and smooth texture, and non-rotten aroma in red chilies during a 9-day storage period at room temperature.
Karakteristik Kimia dan Sensori Selai Tamarillo (Solanum betaceum Cav.) Dengan Albedo Jeruk Pamelo (Citrus maxima L. Merr) Arti Hastuti; Muhammad Fakih Kurniawan; Fairuz Irdina Ramadhanti; Siti Nurhalimah; Wilna Iznilillah
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.v11i1.16243

Abstract

Jam is a semi-wet food product made from fruits with added sugar. Tamarillo (Solanum betaceum Cav.) is a fruit whose processing is still limited, usually being made into juice. The aim of this study is to investigate and analyze the effects of the ratio between tamarillo pulp and pomelo albedo pulp on chemical characteristics (moisture content, crude fiber, total dissolved solids, and pH), sensory and hedonic properties, and to select the product for further antioxidant activity testing. The research design used is a Completely Randomized Design (CRD) with a single factor, which is the ratio of tamarillo pulp to pomelo albedo pulp, with four treatment levels: (100%:0%), (85%:15%), (70%:30%), and (55%:45%). The data were analyzed using ANOVA followed by Duncan's post hoc test at a 95% confidence level. The results showed that the jam product with the formulation of 85% tamarillo pulp and 15% pomelo albedo pulp significantly affected the chemical characteristics (moisture content 31.41%, pH value 3.96, IC50 antioxidant activity value of 8.73 ppm, classified as very strong, total dissolved solids value of 40.50%), with sensory and hedonic properties resulting in a jam product that had a reddish-purple color, a distinct tamarillo aroma, a sweet-sour taste, a non-bitter aftertaste, a soft texture in the mouth, easy spreadability, and an overall preference towards liking.
Karakteristik Kimia dan Sensori Egg Roll Berbahan Dasar Tepung Ubi Jalar Ungu dengan Substitusi Tepung Umbi Porang Noli Novidahlia; Raden Siti Nurlaela; Ashila Nasyadhiya Saniyya
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.v11i1.17067

Abstract

Egg roll consumption in 2022 reached 22,185%/capita/year. The purpose of the study was to study the effect of the comparison of purple sweet potato flour with porang tuber flour on chemical analysis, sensory quality, and hedonic. This study used a 1-factor Complete Randomized Design, namely the comparison of the concentration of purple sweet potato flour with porang tuber flour. It has 4 treatment levels, consisting of 100%: 0%, 90%: 10%, 80%: 20%, 70%: 30%, and 2 replications. The parameters tested include chemical analysis, sensory quality, and hedonic. The results showed that the addition of porang tuber flour can increase ash content, protein, carbohydrates, texture sensory, and the level of acceptance in terms of taste, aroma, and texture, but reduce fat content and color acceptance level. The selected egg roll product in this study, namely the comparison of the concentration of purple sweet potato flour 70% with porang tuber flour 30%. Having a water content of 3.31%, ash 3.04%, protein 2.94%, fat 22.83%, carbohydrate 67.88%, crude fiber 33.51%. The results of the sensory quality test of purple color, sweet taste, and crunchy texture tend to be strong. The results of the hedonic test of all parameters tend to like.
Senyawa Volatil Daging Celeng (Sus scrofa vittatus) dengan Berbagai Pengolahan Menggunakan Metode SPME-GC/MS Lia Amalia; Noli Novidahlia; Intan Kusumaningrum; Sahnur Mulya; Mardiah; Aji Jumiono; Arshyla Eliska; Muhamad Fauzi Ramadhan; Nurfitri Lidiyani
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.v11i1.18382

Abstract

Food adulteration involving the mixing of non-halal meat into halal products is a sensitive issue in Indonesia. Wild boar meat (Sus scrofa vittatus) is often found to be used in such practices, making it essential to identify its volatile compound profile. This study aims to identify volatile compounds in wild boar meat processed through boiling, frying, and roasting, using Solid-Phase Microextraction (SPME) combined with Gas Chromatography-Mass Spectrometry (GC-MS). The research was conducted qualitatively with three treatments and five replications for each cooking method. The analysis showed that boiled wild boar meat contained 156 volatile compounds, fried meat 142 compounds, and roasted meat 163 compounds, with total intensities of 779, 691, and 819, respectively. Principal Component Analysis (PCA) yielded an R²X value of 0.842 and a cumulative Q² of 0.747, indicating clear separation between samples. The main contributing volatile compounds were 2-Octenal (E)-, Longifolene, and Cyclopropyl carbinol.
Kajian Konsentrasi Gelatin dan Sirup Glukosa Terhadap Mutu Sensori Permen Jelly Nira Batang Kelapa Sawit Tua (Elaeis guineensis Jacq) Siti Nurdjanah; Alif Fikri Nur Hidayat; Udin Hasanudin
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.v11i3.18922

Abstract

Old palm oil palm sap contains an appreciable amount of sugar. An alternatif to utilize the sap from old palm trunks is to process into jelly candy. This research was aimed to determine the right formulation of gelatin and glucose sugar to produce jelly candy made from palm tree sap with the best sensory quality and chemical properties. The research was carried out as a non-factorial, arranged in a Completely Randomized Design (CRD) with 5 replications. The experiment was conducted through two stages. The first stage was the addition of gelatin concentration of 2%, 3%, 4%, 5% and 6% with glucose syrup of 10 %. The best result from the first stage was then continued to find the best concentration of glucose syrup at 0%, 2.5%, 5%, 7.5% and 10% in the second stage. The test results show that the best gelatin concentration was 6%. In the second stage, the best glucose syrup concentration was 2.5%.
Formulasi dan Karakteristik Sediaan Lotion dengan Variasi Konsentrasi Minyak Atsiri Jahe Merah (Zingiber officinale var. rubrum) Farras Fajria Rimadhani; Amar Ma'ruf; Delfitriani Delfitriani; Helmi Haris
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.v11i2.18968

Abstract

Minyak atsiri jahe merah dapat digunakan sebagai bahan tambahan dalam komposisi lotion karena mengandung senyawa aktif seperti zingiberene, gingerol, dan shogaol yang memiliki sifat antibakteri, antiinflamasi, terapeutik, dan antioksidan. Tujuan penelitian ini adalah untuk mengkaji pengaruh penambahan minyak atsiri jahe merah terhadap sifat fisikokimia dan kontaminasi mikroba pada sediaan lotion berdasarkan SNI-16-4399-1996. Variasi konsentrasi minyak atsiri jahe merah pada 0%, 1%, 2%, dan 3% merupakan satu-satunya faktor dalam penelitian ini yang menggunakan Rancangan Acak Lengkap (RAL) dengan dua kali ulangan dan uji hedonik menggunakan metode Friedman-Conover. Karakterisasi sediaan lotion meliputi parameter penampakan, pH, bobot jenis, viskositas, angka lempeng total, daya sebar, iritasi, dan uji hedonik. Hasil analisis menunjukkan tingkat konsentrasi minyak atsiri jahe merah yang berbeda memengaruhi penampakan, pH, angka lempeng total, serta daya sebar, namun tidak memengaruhi viskositas dan bobot jenis lotion. Berdasarkan uji hedonik, panelis cenderung lebih menyukai formulasi 1% berdasarkan aroma, tekstur, dan tingkat penyerapan. Penelitian ini menyimpulkan bahwa sediaan lotion dengan konsentrasi 1% minyak atsiri jahe merah merupakan formulasi terbaik.
Modifikasi Tepung Hanjeli Menggunakan Autoclaving-Cooling dan Aplikasinya pada Cookies Titi Rohmayanti; Lia Amalia; Feranica
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.v11i2.19801

Abstract

Hanjeli termasuk ke dalam pangan lokal yang masih terus dilakukan inovasinya di Indonesia sehingga perlu dilakukan inovasi sebagai bahan baku dalam pembuatan produk. Tepung hanjeli dapat dilakukan modifikasi terhadap patinya sehingga akan menambah sifat fungsionalnya. Tujuan penelitian yaitu untuk mengembangkan bahan pangan lokal yaitu tepung hanjeli yang dimodifikasi dan penambahannya pada pembuatan cookies. Penelitian ini 1 faktor dengan 3 taraf perlakuan yaitu perbandingan tepung hanjeli termodifikasi dengan tepung terigu (100:0, 75:25, dan 50:50). Pengujian yang dilakukan yaitu uji proksimat, uji kadar serat, uji sensori, dan uji hedonik. Tepung hanjeli yang dimodifikasi dapat menurunkan kadar air, kadar lemak, dan hanya sedikit kadar protein akibat pemanasan pada proses autoclaving. Berdasarkan mutu hedonik cookies perbandingan tepung terigu 50% dan tepung hanjeli termodifikasi 50% menghasilkan produk yang paling disukai dengan mutu sensori berwarna cokelat cerah, aroma tidak langu, tekstur renyah, dan memiliki rasa manis. Hasil analisis cookies terpilih yaitu kadar air 8,70%; kadar abu1,36%; kadar protein 8,11%; kadar lemak 20,38%; kadar karbohidrat 61,44%;nilai kalori 466,14 Kkal; dan serat kasar 11,26%.
Uji In Vitro Daya Hambat Ekstrak Kulit Senna multijuga Terhadap Jamur Ganoderma boninense Diah Pangastuti Rahayu; Erdi Suroso; Subeki; Radix Suhardjo; Samsul Rizal
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.v11i2.20337

Abstract

Penyakit busuk pangkal batang yang disebabkan oleh Ganoderma boninense merupakan salah satu masalah utama dalam budidaya kelapa sawit. Penggunaan agen hayati dari tumbuhan lokal menjadi alternatif yang potensial dalam upaya pengendalian yang ramah lingkungan. Penelitian ini bertujuan untuk mengetahui dan menganalisis daya hambat ekstrak kulit Senna multijuga terhadap pertumbuhan G. boninense secara in vitro. Ekstrak kulit dilakukan dengan metode maserasi menggunakan alkohol 96%, dilanjutkan dengan fraksinasi menggunakan pelarut polar hingga non-polar (metanol, etil asetat, dan kloroform), serta pemisahan senyawa aktif melalui kromatografi kolom. Uji aktivitas antifungi dilakukan pada media PDA yang telah dicampur ekstrak, dan pertumbuhan miselium diamati selama inkubasi. Hasil menunjukkan bahwa ekstrak dengan pelarut 100% kloroform memberikan laju pertumbuhan yangbrendah terhadap pertumbuhan G. boninense, sebesar 0.39 cm/hari, dibandingkan kontrol (0,70 cm/hari). Aktivitas ini diduga berasal dari senyawa non-polar ekstrak kulit S. multijuga.
Karakteristik Mayones Rendah Lemak Menggunakan Pati Sagu Native (Metroxylon Sagu Rottb) dan Pati Sagu Termodifikasi Fisik (Ekstrusi dan Ultrasonik) Amelia Nurlaelasari Sari; Agus Budiyanto; E. Y. Purwani; Lia Amalia; Aminullah
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.v11i3.20976

Abstract

Tujuan dari penelitian ini adalah upaya diversifikasi produk mayones dengan menurunkan kadar lemak menggunakan pati sagu sehingga didapatkan mayones rendah lemak. Pati termodifikasi secara fisik ini dapat digunakan dalam berbagai produk makanan sebagai pengganti lemak. Analisis fisikokimia, mikrobiologi, PSA (Particle Size Analyzer) dan hedonik. dilakukan untuk mengetahui pengaruh perlakuan jenis pati sagu terhadap karakteristik mayones rendah lemak. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) satu faktor. Faktor perlakuannya adalah MPN, MPE, dan MPU. Hasil analisis fisikokimia mayones rendah lemak pada karakteristik kestabilan emulsi, viskositas, uji warna L a* b* menunjukkan hasil yang berpengaruh. Namun, tidak berpengaruh pada nilai pH. Hasil analisis mikrobiologi mayones rendah lemak pada uji Salmonella sp. menunjukkan hasil yaitu negatif koloni/25 gram, sesuai dengan standar yang SNI No.01- 4473-1998 yaitu tidak adanya kandungan mikroorganisme Salmonella sp. Hasil analisis PSA didapatkan nilai Z-Average yang berpengaruh, sedangkan nilai PdI tidak berpengaruh. Hasil uji mutu hedonik mayones rendah lemak pada karakteristik warna, aroma, rasa, tekstur, kekentalan, dan penerimaan umum menunjukkan hasil yang tidak berpengaruh. Studi ini menunjukkan potensi yang baik dari pati sagu untuk digunakan sebagai pengganti lemak dalam mayones dengan produk terpilih yaitu MPU.

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