cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Delfitriani
Contact Email
delfitriani@unida.ac.id
Phone
+6281290023413
Journal Mail Official
j.agroindustrihalal@unida.ac.id
Editorial Address
Lembaga Riset dan Pengabdian kepada Masyarakat, Universitas Djuanda Jl. Tol Ciawi No. 1, Kotak Pos 35, Ciawi, Bogor, Jawa Barat, Indonesia
Location
Kota bogor,
Jawa barat
INDONESIA
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.
Arjuna Subject : -
Articles 309 Documents
 27   28   29   30   31 
Analysis of The Implementation of Halal Product Assurance System Criteria at ABS Restaurant in Bandar Lampung Nurullia Febriati; Sri Hidayati; Diki Danar Tri Winanti; Novita Herdiana
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.v12i1.21309

Abstract

Halal certification plays a vital role in the culinary industry, particularly in regions with a Muslim-majority population, such as Bandar Lampung. The Halal Product Assurance System (SJPH) establishes standards that must be adhered to by business operators, including fast-food restaurants. These operators are obligated to ensure the halal status of their products by fulfilling the criteria outlined in the SJPH to guarantee compliance with halal requirements. This study aims to evaluate the implementation of the SJPH using five criteria in line with the Decree of the Head of the Halal Product Assurance System Organizer No. 57 of 2021. A qualitative research approach was employed, utilizing interviews, observations, and literature reviews for data collection. Findings indicate that the fulfillment of the five SJPH criteria remains inconsistent. Regarding the halal policy, business operators lack a strong commitment to implementation. For materials, traceability for slaughtered products is insufficient. In product processes, there is no established production flow ensuring products are free from impurities (najis). However, in the product aspect, naming practices align with halal assurance criteria. Lastly, the internal audit and management review criteria remain unmet due to limited human resource competence. This study is expected to serve as a reference for business operators, policymakers, consumers, and halal advisory institutions in advancing the implementation of halal certification for restaurants in Bandar Lampung.
Pengaruh Penambahan Larutan Daun Salam Terhadap Sifat Organoleptik ikan Kembung Rizki Mustofa; Ari kristiningsih; Murni Handayani; Mardiyana Mardiyana; khoeruddin wittriansyah
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.v11i3.21345

Abstract

This study aimed to determine the effect of adding bay leaf solution on the pH and organoleptic quality of mackerel during room temperature storage. The experiment used a Completely Randomized Design (CRD) with four concentrations of bay leaf solution (0%, 15%, 20%, and 25%) and two observation times (0 and 24 hours), each with three replications. The bay leaf solution was prepared through washing, grinding, boiling, filtering, and dilution. The observed parameters included pH, eye, gill, mucus, flesh, aroma, and texture based on organoleptic evaluation. The results showed that at 0 hours, treatments with 20% and 25% concentrations produced significantly higher pH values compared to other treatments (p<0.05), while after 24 hours no significant differences were found (p>0.05). Organoleptic tests indicated a decline in quality for all parameters after 24 hours of storage. Significant effects of bay leaf solution were observed only in certain parameters during the initial storage stage, particularly gills and texture, while its effectiveness decreased during longer storage. In conclusion, bay leaf solution has the potential to maintain the quality of mackerel during the early stage of room temperature storage but is less effective in preventing quality deterioration after 24 hours.
Utilization of Azolla microphylla as Nitrogen Source in Nata de Coco Production Affected by Various Fermentation Conditions Afifa Husna; Nanda Reviana; Shelly Pradita; Elfi Saati; Devi Siskawardani; Ilmam Fahmi
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.v11i3.21364

Abstract

Ammonium sulfate (ZA) is commonly used as a nitrogen source in nata de coco production. However, its synthetic nature may leave harmful residues with long-term consumption. In this study, the floating aquatic plant Azolla microphylla was investigated as a natural alternative nitrogen source to replace ZA. The experiment evaluated the influence of fermentation temperature (26.3 °C and 30 °C), types of carbon sources (sucrose, glucose, fructose, and lactose), sugar concentrations (2%, 4%, 6%, and 8%), and starter concentrations (5% and 10%) on nata de coco production using A. microphylla as the nitrogen source. The results demonstrated that among the carbon sources tested, fructose at an incubation temperature of 30 °C was the most effective in supporting optimal nata formation, in terms of yield (39.08 %), thickness (1.15 cm), and crude fiber (8.59 %). Meanwhile, the combination of 6% sugar and 10% starter concentration produced the best nata de coco in terms of thickness (1.20 cm), yield (33.05 %), crude fiber content (8.69 %), and hardness value (8.34 N). This study confirms the potential of Azolla microphylla as a promising alternative to ammonium sulfate in nata de coco fermentation under well-optimized conditions.
Pengaruh Waktu Pengadukan Terhadap Stabilitas Dan Karakteristik Fisik Food Grade Grease Halal Dari CPO Tangki Timbun PT. ABC Riska Agustin; Nina Hairiyah; Fatimah; Imron Musthofa
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.v11i3.21731

Abstract

The utilization of Crude Palm Oil (CPO) as a raw material for halal food grade grease represents a strategic effort to diversify palm oil downstream products, enhance added value, and reduce dependence on imported food lubricants. This study aims to evaluate the effect of stirring time variations (15, 30, and 45 minutes) on the stability and physical characteristics of halal food grade grease formulated from storage tank CPO of PT. ABC The process involved bleaching of CPO, blending with additives (NaOH, stearic acid, and acetic acid), followed by testing of pH, melting point, organoleptic properties, emulsion stability, and color stability. ANOVA analysis revealed that stirring time significantly affected color, aroma, and texture (p < 0.05). Longer stirring duration decreased pH from 9.33 to 9.06, while increasing the melting point from 148 °C to 158 °C. All formulations maintained color and emulsion stability during six weeks of storage. These findings indicate that optimization of stirring time plays a crucial role in producing halal food grade grease from CPO with desirable stability and physical properties, supporting the development of a sustainable halal agroindustry.
Persepsi dan Penilaian Konsumen terhadap Risiko Halal Rantai Pasok Bakeri Azkia Yasna Nadhratuzzaman Ash-Shidiqie; Eko Ruddy Cahyadi; Furqon Syarief Hidayatulloh
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.v11i3.21875

Abstract

Halal is an important aspect for Muslim consumption. Innovation in food industry encourages business actors to maintain quality and halal assurance. The business process of bakery has contamination risks at every stage. Therefore, consumer awareness and thoroughness are crucial in choosing halal and thoyyib food. However, consumers often ignore the halal risk. Therefore, this study aims to determine the consumer perception of the halal risk of bakery. This research used a quantitative descriptive approach by distributing questionnaires. Halal supply chain risk assessment was conducted using FMEA method based on the plan, source, make, deliver, and return subprocesses. The results showed that the halal aspects, raw materials, production processes, and packaging according to halal standards were the most considered aspects by bakery consumers. The results of the halal risk assessment obtained 11 risk priorities based on the RPN value. The results showed that the highest risks from retail were the packaging damage, contamination from employees and product displays, and the difficulty of product returns by consumers. Potential risks at the producer are products do not have halal certificate and contamination from shipping transportation. Potential risks at the supplier were the packaging and meat ingredients that do not have halal supporting documents.
Karakteristik Kimia Soft Cookies Kombinasi Tepung Mocaf dan Tepung Kacang Koro Pedang Sebagai Alternatif Pangan Darurat Murni Handayani; Mardiyana Mardiyana; Rosita Dwityaningsih Rosita
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.v11i3.21882

Abstract

Pangan darurat merupakan pangan yang dikonsumsi pada saat terjadi bencana. Salah satu produk yang dapat dijadikan sebagai alternatif pangan darurat yaitu soft cookies. Soft cookies merupakan kue kering dari adonan lunak yang renyah di bagian luar dan lembut di bagian dalam, dengan memanfaatkan bahan lokal yaitu tepung mocaf dan tepung kacang koro pedang soft cookies mengandung nutrisi yang dibutuhkan oleh masyarakat. Penelitian ini bertujuan untuk mengetahui karakteristik kimia soft cookies kombinasi tepung mocaf dan tepung kacang koro pedang sebagai alternatif pangan darurat. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan kombinasi tepung mocaf dan tepung kacang koro pedang yaitu F1 (100%;0%), F2 (90%:10%), F3 (80%:20%), F4 (70%:30%) masing-masing perlakuan diulang sebanyak 3 kali sehingga didapatkan 12 unit percobaan. Parameter yang diamati meliputi kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat, kalori. Hasil penelitian menunjukkan bahwa nilai rata-rata parameter soft cookies tertinggi pada kadar air sebesar 11,39 (F4), kadar abu sebesar 2,06 (F4), kadar protein 3,39% (F3), kadar lemak sebesar 16,83% (F2), kadar karbohidrat sebesar 68,98% (F3 dan F4) dan kalori sebesar 485 kkal/100 gram (F3). Soft cookies dengan berat 100 gram per kemasan mengandung 485 kkal sehingga untuk memenuhi kebutuhan kalori harian 2100 kkal, maka masyarakat dapat mengkonsumsi 5 kemasan berisi 25 butir per hari.
Pengembangan Produk Ikan Cakalang (Katsuwonus pelamis) Asap Metode Asap Cair Kulit Buah Nipah (Nypa fruticans) serta Evaluasi Bakteri Patogennya Mardiyana Mardiyana; Murni Handayani; Ilma Fadlilah; Noer Aza Fauziana
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.v12i1.21894

Abstract

Skipjack tuna (Katsuwonus pelamis) is a leading fish commodity often processed into smoked products. The use of liquid smoke as a modern smoking alternative is growing, yet liquid smoke from nipah fruit skin (Nypa fruticans) remains underutilized. This study aims to determine the optimal concentration of nipah based liquid smoke for skipjack tuna smoking based on sensory characteristics and protein content also evaluation of bacteria pathogen. An experimental method was applied using a completely randomized design with four concentrations (5%, 10%, 15%, and 20%), evaluated for appearance, aroma, taste, texture, protein level using kjehdahl method, and bacteria pathogenic using SSA and EMBA test. Sensory tests revealed that the 20% treatment scored highest in aroma, taste, and texture, while the highest protein content was found at 15% and 20%. The results of the pathogenic bacteria evaluation showed no detection of Salmonella and Escherichia coli bacteria. Statistical analysis showed no significant differences among treatments (P>0.05), but the De Garmo method indicated that the 20% concentration had the highest effectiveness score (NH=1.19). In conclusion, the 20% liquid smoke concentration is the best treatment for smoking skipjack tuna using nipah fruit skin liquid smoke.
Characterization of Red Melinjo (Gnetum gnemon L.) Extract as Antibacterial Compound Veliana Angel; Adolf Parhusip; Yusuf Cendrawan
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.v12i1.21915

Abstract

Melinjo (Gnetum gnemon L.) is one of the native plants in Southeast Asia, including Indonesia. Melinjo peel is generally disposed of, even though it contains bioactive compounds such as tannin, flavonoid and saponin, which can be used as antimicrobial compounds. The purpose of this research was to analyze the antimicrobial activity of Melinjo peel extract. The extraction of red melinjo peel was conducted by the maceration method using ethyl acetate as solvent for 24 h at room temperature. The extract at concentration (4-16% (w/v) could inhibit the growth of Escherichia coli ATCC 8739, Bacillus cereus ATCC 10876, and Pseudomonas aeruginosa ATCC 9027 but not Rhizopus oligosporus ATCC 22959. The Minimum Inhibitory Concentration (MIC) of the extract ranged from 0.50-0.69%, while the Minimum Bactericidal Concentration (MBC) value ranged from 2.00-2.76%. The inhibitory capacity of the extract at selected concentration (12%) had a similar level as compared to 1000 ppm Colistin against E. coli and P. aeruginosa. The inhibition of extract increased at pH 4 but decreased neutral pH. Heat treatment at 65oC for 30 minutes increased the antibacterial activity but decreased at 75-95oC. Addition of salt and sugar at concentration 1-5% and 10-50%, respectively also increased the antibacterial activity of the extract
Kandungan Bakteri Asam Laktat pada Sourdough Air Fermentasi Nanas dan Pengaruhnya terhadap Mutu Tekstur Roti Tepung Beras Nia Agustina; Helmi Haris
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.v11i3.22334

Abstract

This study aimed to evaluate the utilization of pineapple fruit fermentation water as a natural starter in sourdough production and its effect on the textural properties of rice-based bread. The fermentation water was prepared from a mixture of pineapple, water, and sugar, and fermented at 30°C for 48 hours until reaching optimum microbial activity. The resulting sourdough was then applied in bread making using rice flour as the main ingredient, combined with tapioca and potato flours. The experimental design used a Completely Randomized Design with three treatments, namely control bread (commercial yeast), water-based sourdough bread, and pineapple sourdough bread, each repeated three times. Observed parameters included pH, titratable acidity, lactic acid bacteria and yeast counts, specific volume, crumb microstructure, and bread texture. The results showed that pineapple fermentation water supported the growth of lactic acid bacteria and yeast, reaching the highest population at 48 hours, indicated by a decrease in pH and an increase in acidity. Pineapple sourdough bread exhibited higher hardness, gumminess, and chewiness compared to the control and water sourdough bread, but maintained good springiness, resulting in a softer crumb structure that was not brittle. In conclusion, pineapple fermentation water can serve as a promising natural starter to improve the quality and texture of gluten-free rice bread.
Karakteristik Kimia Permen Keras dengan Penambahan Ekstrak Putik Bunga Saffron (Crocus sativus L.) Wilna Iznilillah; Arti Hastuti; Tiara Amanda Lestari; Sri Rejeki Retna Pertiwi; Muhammad Rifqi; Tresna Ligar Aphafield
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.v12i1.22353

Abstract

Permen keras merupakan kategori produk pangan yang memiliki tingkat penerimaan luas di berbagai segmen konsumen. Penelitian ini bertujuan untuk mengevaluasi pemanfaatan ekstrak putik bunga saffron (Crocus sativus L.) sebagai komponen fungsional dalam formulasi permen keras, dengan fokus pada kontribusi senyawa bioaktifnya terhadap peningkatan aktivitas antioksidan. Penelitian dilaksanakan menggunakan Rancangan Acak Lengkap (RAL) satu faktor dengan dua ulangan, yang terdiri atas empat tingkat konsentrasi ekstrak saffron, yaitu 0%, 2,5%, 5,0%, dan 7,5%. Parameter yang dianalisis mencakup aktivitas antioksidan, kadar air, dan kadar abu sebagai dasar penetapan perlakuan terbaik, diikuti oleh analisis kadar gula reduksi dan sakarosa pada perlakuan terpilih. Data dianalisis menggunakan analisis ragam (ANOVA) dan uji lanjut Duncan pada tingkat signifikansi 95%. Hasil penelitian menunjukkan bahwa penambahan ekstrak saffron pada konsentrasi 7,5% menghasilkan formulasi permen keras dengan karakteristik paling unggul. Formulasi ini memiliki aktivitas antioksidan sangat kuat dengan nilai IC50 sebesar 47,16 µg/mL, kadar air sebesar 0,76%, kadar abu 0,72%, kadar gula reduksi 15,22%, dan kadar sakarosa 60,12%. Secara keseluruhan, penambahan ekstrak putik bunga saffron terbukti berpengaruh signifikan terhadap karakteristik kimia permen keras. Temuan ini menegaskan potensi saffron sebagai bahan fungsional dalam pengembangan produk permen keras dengan nilai tambah bioaktif.

Page 30 of 31 | Total Record : 309

 27   28   29   30   31 

Filter by Year

2015 2026


Reset
Filter By Issues
All Issue Vol. 12 No. 1 (2026): Jurnal Agroindustri Halal Vol. 11 No. 3 (2025): Jurnal Agroindustri Halal Vol. 11 No. 2 (2025): Jurnal Agroindustri Halal Vol. 11 No. 1 (2025): Jurnal Agroindustri Halal Vol. 10 No. 3 (2024): Jurnal Agroindustri Halal Vol. 10 No. 2 (2024): Jurnal Agroindustri Halal Vol. 10 No. 1 (2024): Jurnal Agroindustri Halal Vol. 9 No. 3 (2023): Jurnal Agroindustri Halal 9(3) Vol. 9 No. 2 (2023): Jurnal Agroindustri Halal 9(2) Vol. 9 No. 1 (2023): Jurnal Agroindustri Halal 9(1) Vol. 8 No. 2 (2022): Jurnal Agroindustri Halal 8(2) Vol. 8 No. 1 (2022): Jurnal Agroindustri Halal 8(1) Vol. 7 No. 2 (2021): Jurnal Agroindustri Halal 7(2) Vol. 7 No. 1 (2021): Jurnal Agroindustri Halal 7(1) Vol. 6 No. 2 (2020): Jurnal Agroindustri Halal 6(2) Vol. 6 No. 1 (2020): Jurnal Agroindustri Halal Vol. 5 No. 2 (2019): Jurnal Agroindustri Halal Vol. 5 No. 1 (2019): Jurnal Agroindustri Halal Vol. 4 No. 2 (2018): Jurnal Agroindustri Halal Vol. 4 No. 1 (2018): Jurnal Agroindustri Halal Vol. 3 No. 2 (2017): Jurnal Agroindustri Halal Vol. 3 No. 1 (2017): Jurnal Agroindustri Halal Vol. 2 No. 2 (2016): Jurnal Agroindustri Halal Vol. 2 No. 1 (2016): Jurnal Agroindustri Halal Vol. 1 No. 2 (2015): Jurnal Agroindustri Halal Vol. 1 No. 1 (2015): Jurnal Agroindustri Halal More Issue