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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 Produk Minuman Kombucha dari Limbah Cascara dan Jambu Biji (Psidium guajava L.) serta Evaluasi Aspek Halal Nurul Heryati; Muhammad Noor Fitriansyah Rusmana; Faried Elghabi; Arkan Tamam Ramadhani; Syarif Hamdani
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.v12i1.22362

Abstract

Limbah kulit kopi (cascara) berpotensi mencemari lingkungan seiring konsumsi kopi yang sangat tinggi, disisi lain cascara dapat dimanfaatkan sebagai substrat fermentasi bernilai tambah karena kandungan senyawa fenolik dan antioksidannya. Penelitian ini bertujuan untuk mengevaluasi pengaruh variasi penambahan sari jambu biji merah (Psidium guajava L.) sebesar 0%, 5%, 10%, dan 15% (v/v) terhadap karakteristik fisikokimia, aktivitas antioksidan, populasi bakteri asam laktat, kadar etanol, serta penerimaan sensori kombucha berbasis cascara selama fermentasi 10 hari. Hasil menunjukkan bahwa peningkatan konsentrasi sari jambu biji memperkuat kapasitas antioksidan secara konsisten, ditunjukkan oleh penurunan nilai IC₅₀ dari 93,13 µg/mL (0%) menjadi 37,31 µg/mL (15%) pada hari ke-10 fermentasi. Tren ini mengindikasikan efek sinergis antara senyawa fenolik cascara dan vitamin C serta flavonoid dari jambu biji yang mengalami biotransformasi selama fermentasi. Penambahan sari jambu juga meningkatkan populasi bakteri asam laktat hingga 4,34×10⁷ CFU/mL (15% pada hari ke-5), meskipun secara statistik tidak berbeda signifikan (p>0,05). Seluruh perlakuan menunjukkan penurunan pH hingga kisaran 2,6–3,2, dengan konsentrasi 5% menghasilkan kestabilan fermentasi terbaik. Kadar etanol meningkat seiring peningkatan proporsi sari jambu, namun tetap berada pada rentang 0,228–0,495% (v/v), sehingga memenuhi kriteria minuman non-alkohol berdasarkan ketentuan yang berlaku (<0,5%). Uji sensori menunjukkan formulasi 15% memiliki tingkat penerimaan tertinggi pada atribut rasa dan keseimbangan asam. Secara keseluruhan, fortifikasi sari jambu biji pada level 15% menghasilkan karakteristik produk terbaik ditinjau dari kapasitas antioksidan, mutu mikrobiologis, profil sensori, dan batas etanol yang sesuai untuk konsumsi masyarakat.
Analisis Daya Saing Pada Perusahaan Waste Water Treatment Menggunakan Bakteri X Dalam Mendukung Keberlanjutan Bisnis Agroindustri Aufaa Afiffah Ainii; Yudha Heryawan Asnawi; Asep Taryana
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.v12i1.22376

Abstract

The need for agro-industrial wastewater management has become a business opportunity for management services. However, this business requires sustainable competitiveness to survive. PT XYZ is a wastewater management service company for the agro-industry with a fluctuating margin value. The objective of this study is to analyze the company's competitiveness based on its resources.This research uses a mixed-method approach, combining expert interviews and performance assessment of each indicator with the VRIO approach, as well as quantitative descriptive analysis using mean values and weights. The results of the identification and analysis indicate that the main resources owned by the company are intangible resources and core competencies, while two other resources require improvement in the aspects of difficult to imitate and being well-organized. The findings of this study recommend improvements through innovation in the technical, documentation, and marketing aspects so that the company can achieve sustainable competitiveness. Furthermore, the company also needs to invest in tangible resources with innovation for long-term competitiveness and enhance the performance of its existing resources.
Profil Sensori Produk Pangan Kering dengan Pemanfaaatan Tepung Ampas Kelapa dan Pati Sagu Shanti Fitriani; Ayu Diana; Erpiani Siregar; Fikratul Ihsan; Masyitah; Fadlila Endyra; Ririn Oktavia Sitinjak; Dimas Wahyudi
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.v12i1.22598

Abstract

The potential of coconut pulp, which has not been optimally utilized, and the availability of sago starch in Riau Province presents a great opportunity for food product diversification. Food diversification can be carried out in snack bars and dry bread products. Sensory evaluation was conducted to determine acceptability, perceived quality attributes, and specific characteristics that arise from the use of coconut pulp flour and sago starch in the formulation. The objective of this study was to compare the sensory profiles of dry food products, namely snack bars and dry bread, with different coconut pulp flour and sago starch. A completely randomized design (CRD) with five treatments and four replicates was used. The results showed that coconut pulp flour and modified sago starch ratio (pregelatinization and HMT) had a significant effect on sensory attributes, especially brown color, while they had no significant effect on aroma, coconut pulp flavor, chewiness (snack bar), brittleness (dry white bread), or hedonic score. The best snack bar and dry bread treatments in this study were modified sago starch ratio and coconut pulp flour (80:20).
Characteristics of Smart Packaging Film Labels from Senduduk Flower Extract (Melastoma malabathricum L.) Using Carriers from Paper, Chitosan and Starch Dini Novita Sari; Annisa Putri; Kiki Yulianto
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.v12i1.23633

Abstract

Smart packaging film labels are used as indicator labels to determine the freshness of a product by utilizing natural dyes. Senduduk flower extract contains anthocyanins that have the potential to be used as dyes for film labels because they are sensitive to pH changes. The type of carrier used to transport natural dyes affects the quality of the indicator film label. The purpose of this study was to determine the best type of carrier for smart packaging film labels that use senduduk flower extract as a color indicator. This study used three types of carriers (chitosan, paper, and starch). The test parameters included the label's response to NaOH and NH3, water vapor transmission rate, thickness, tensile strength, elongation percentage, moisture content, and barrier properties. Senduduk flower extract has a deep red color with a pH value of 2. The response of the indicator film label to NaOH and NH3 vapor for the three types of carriers underwent color changes based on the RGB value on each film label. These color changes were analyzed from digital photos and then read using an application to produce the average RGB color, Whatman paper had the lowest thickness was 0.05 mm, moisture content the lowest in the starch film label was 16.52%, water vapor transmission rate was the lowest in the starch film label was 0.74 g/hour m², and barrier strength Whatman paper the best was 17.67 mm, the mechanical properties of the film label with the lowest tensile strength on the chitosan film label were 26.89 N/cm2 and elongation the lowest on Whatman paper was 0.71%. All three types of carriers had good stability during five days of storage at room temperature as observed visually.
Studi Kelayakan Usaha Budidaya Ikan Bandeng di Kota Gresik Menggunakan Analisis SWOT Dan Kelayakan Finansial Akhmad Wasiur Rizqi; Rafiq Putra Purnomo; Iqbal Putra Ramadhan
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.v12i1.23836

Abstract

Milkfish is a leading fishery commodity with increasing demand. Gresik Regency, as a coastal area and industrial area, faces challenges to the sustainability of its cultivation business due to land conversion and environmental pressures. This study aims to analyze the feasibility of milkfish cultivation at UD Tiga Saudara in Manyar District, Gresik Regency, from both non-financial and financial aspects. The research method uses a qualitative descriptive approach through SWOT analysis and a quantitative approach using Net Present Value (NPV), Internal Rate of Return (IRR), and Payback Period (PP). Data were obtained through field observations, interviews, questionnaires, and literature studies. The results of the study indicate that non-financially the business has dominant strengths and opportunities, while financially the NPV is Rp2,268,090,078, the IRR is greater than the 10% discount rate, and the Payback Period is 0.77 years. Thus, UD Tiga Saudara's milkfish cultivation business is declared feasible and prospective for sustainable development.
Model Formulasi dan Pengendalian Mutu Berkelanjutan Food Grade Grease Berbasis Sumber Daya Agroindustri untuk Mendukung Keamanan dan Kehalalan Produk Pangan Nina Hairiyah; Nuryati; Raden Rizki Amalia; Fatimah; Imron Musthofa
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.v12i1.24111

Abstract

Food safety and halal assurance of food products are influenced not only by the primary food ingredients but also by processing aids, one of which is food grade grease used in food processing equipment. Dependence on imported products and the lack of integration between formulation and process-based quality control highlight the need for the development of a sustainable scientific model based on local agroindustry resources. This study aims to develop a sustainable formulation and quality control model for agroindustry-based food grade grease to support food safety and halal assurance. The study employed a fundamental research approach, with food grade grease as a case study for model development. The research stages included the identification of Critical Quality Characteristics (CQC), selection and physicochemical characterization of agroindustry-based materials, formulation design using Design of Experiment (DOE), and the application of Statistical Quality Control (SQC) to analyze process stability and capability. The results indicate that the developed formulation model successfully identified quantitative relationships between material composition and critical quality parameters, with product quality consistency maintained within statistical control limits. The implementation of SQC demonstrated that the formulation process was stable, with process capability indices (Cp and Cpk) greater than 1.33 for key quality parameters. The integration of formulation and quality control models produced a conceptual framework capable of mapping critical quality points, process variability, and sustainability indicators, including resource-use efficiency and potential agroindustrial waste reduction. The proposed model is expected to serve as a scientific reference for the development and quality supervision of food processing aids that support food safety, halal assurance, and sustainable agroindustry principles.
Kajian Konsentrasi Enzim Lipase Dan Suhu Reaksi Gliserolisis Untuk Mensintesis Monogliserida Dari Minyak Jelantah Wanda Santika; Neswati; Kurnia Harlina Dewi
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.v12i1.24127

Abstract

Minyak jelantah memiliki potensi yang cukup besar di Indonesia. Pemanfaatannya dapat dimaksimalkan dengan mensintesisnya menjadi monogliserida. Monogliserida diperoleh melalui reaksi gliserolisis, namun reaksi gliserolisis berlangsung pada suhu tinggi. Penggunaan suhu tinggi menimbulkan bau dan warna yang gelap serta mempengaruhi karakteristik monogliserida yang dihasilkan untuk mengatasi hal tersebut dilakukan sintesis monogliserida menggunakan enzim lipase. Tujuan penelitian ini adalah mendapatkan konsentrasi enzim lipase dan suhu reaksi gliserolisis yang tepat untuk mensintesis monogliserida dari minyak jelantah. Perlakuan dari penelitian adalah penambahan enzim lipase sebesar 6%, 9%, dan 12% dengan variasi suhu 60°C, 65°C, 70°C. Berdasarkan penelitian, konsentrasi enzim lipase 12% dan suhu reaksi gliserolisis 30° merupakan perlakuan terbaik untuk mensintesis monogliserida dari minyak jelantah. Penambahan konsentrasi enzim lipase 12% dan suhu reaksi gliserolisis 30° menghasilkan monogliserida dengan karakteristik nilai kadar air 0,64%, angka asam 0,88 mg KOH/g, angka penyabunan 15,73 mg KOH/g, angka iod 2,58 g I2/100g, nilai HLB 18,41 dan kadar monogliserida 12,10%.
Aktivitas Antioksidan dan Karakterisasi Profil Fraksi Peptida Susu Tempe Diana Lestari; Rania Kalyana; Dionysius Subali
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.v12i1.24360

Abstract

Tempe dapat dimanfaatkan dalam pembuatan produk minuman olahraga untuk pemulihan kondisi tubuh pasca olahraga. Namun, penelitian mengenai minuman olahraga tersebut masih belum diketahui secara lebih lanjut mengenai fraksi yang memiliki aktivitas antioksidan terbaik. Fraksinaksi dilakukan untuk memisahkan peptida berdasarkan berat molekul, memurnikan, dan mengkonsentrasikan. Maka dari itu penelitian ini memiliki tujuan yaitu memisahkan peptida menjadi fraksi-fraksi, menguji konsentrasi protein dan berat molekul dari fraksi-fraksi yang diperoleh, membandingkan nilai aktivitas antioksidan dengan metode DPPH dan ABTS dari fraksi peptida, dan menentukan nilai IC50 dari fraksi peptida yang memiliki aktivitas antioksidan terbaik. Proses fraksinasi dilakukan terhadap sampel dengan aktivitas antioksidan terbaik yaitu hidrolisis selama 3 jam dengan enzim bromelain. Hasil fraksinasi peptida didapatkan 4 fraksi dengan nilai konsentrasi tertinggi pada fraksi >300 kDa sebesar 62,1 mg/mL. Pada analisis berat molekul, peptida hidrolisat 3 jam membentuk 5 band sedangkan fraksi-fraksinya membentuk 1-4 band. Aktivitas antioksidan terbaik ditunjukkan pada fraksi <5 kDa metode DPPH sebesar 2,9%/mg protein dan ABTS sebesar 3%/mg protein. Nilai IC50 dari kedua metode ini menunjukkan fraksi peptida tergolong dalam aktivitas antioksidan lemah.
Pengaruh Halal Knowledge, Islamic Religiosity, dan Attitude terhadap Halal Behavior Karyawan Generasi Z di Industri Makanan Ringan Hendrawan Manurung; Desi Ardilla; Bunga Raya Ketaren
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.v12i1.24373

Abstract

Penelitian ini bertujuan menganalisis pengaruh pengetahuan halal, religiusitas Islam, dan sikap terhadap perilaku halal karyawan Generasi Z serta memberikan tingkat efisiensi pemanfaatan faktor ketiga tersebut dalam membentuk perilaku halal. Studi dilakukan pada 200 karyawan Generasi Z di PT. Siantar Top Tbk. Medan dengan pendekatan kuantitatif asosiatif. Analisis data menggunakan SEMPLS untuk menguji hubungan antarvariabel dan Data Envelopment Analysis (DEA) untuk mengukur efisiensi relatif responden. Hasil SEM-PLS menunjukkan bahwa pengetahuan halal (β = 0,239; p < 0,05), religiusitas Islam (β = 0,320; p < 0,05), dan sikap (β = 0,247; p < 0,05) berpengaruh positif dan signifikan terhadap perilaku halal. Nilai R² sebesar 0,545 menunjukkan bahwa variabel ketiga menjelaskan 54,5% variasi perilaku halal. Namun hasil DEA menunjukkan sebagian besar responden (66%) berada pada tingkat efisiensi menengah, sehingga masih terdapat kesenjangan antara potensi internal dan implementasi perilaku halal. Penelitian ini menegaskan bahwa penguatan budaya kerja halal tidak hanya memerlukan peningkatan pengetahuan, religiusitas, dan sikap, tetapi juga optimalisasi pemanfaatannya agar perilaku halal dapat terwujud secara konsisten dan berkelanjutan.

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