JURNAL AGROINDUSTRI HALAL最新文献_第2页

Performance Analysis of Sugar Production in Ngadirejo Sugar Factory 恩加迪雷霍糖厂制糖绩效分析

JURNAL AGROINDUSTRI HALAL Pub Date : 2023-12-31 DOI: 10.30997/jah.v9i3.6513

Afifa Husna, Desiana Nuriza Putri, Hanif Alamudin Manshur

{"title":"Performance Analysis of Sugar Production in Ngadirejo Sugar Factory","authors":"Afifa Husna, Desiana Nuriza Putri, Hanif Alamudin Manshur","doi":"10.30997/jah.v9i3.6513","DOIUrl":"https://doi.org/10.30997/jah.v9i3.6513","url":null,"abstract":"The Ngadirejo Sugar Factory (PG) in Kras District, Kediri Regency is one of the business units whose productivity ranks second highest among the 9 PG subsidiaries of PT. Perkebunan Nusantara (PTPN) X, which reached 6,250 tons of sugar cane per day. With this high productivity, the quality of sap must always be maintained. This study aims to determine the performance of PG Ngadirejo sugar production from the aspect of raw sap, namely from the solution color value (ICUMSA), %brix, %pol, reducing sugar value, and pH to produce high-quality white crystalline sugar as well. Sap quality data from the quality assurance (QA) section of PG Ngadirejo for five days were taken and analyzed descriptively on the performance of the factory based on these parameters. %brix performance value; %pol; reducing sugar; pH; yield; ICUMSA; BJB; and the moisture content is 64 °Brix, respectively; 46 %; 6.2%; 5; 6-7%; 168.86-179.86 IU; 1.010 mm; and 0.02%. Based on the results obtained, the value of %brix, %pol, reducing sugar, ICUMSA, BJB, and water content have met the standards set by SNI. However, what needs to be improved is the yield value of white crystal sugar produced for 5 days which is still below the average value.","PeriodicalId":178436,"journal":{"name":"JURNAL AGROINDUSTRI HALAL","volume":"19 9","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139131663","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Diversifikasi Olahan Sidat menjadi Produk Unagi Pastry 将鳗鱼加工成鳗鱼糕点产品的多样性

JURNAL AGROINDUSTRI HALAL Pub Date : 2023-12-31 DOI: 10.30997/jah.v9i3.7190

Khoeruddin Wittriansyah, Ari Kristiningsih

引用次数: 0

Deteksi Marker Genetik dari Sekuen Protein Hewan untuk Autentikasi Halal Melalui Pendekatan Bioinformatika 通过生物信息学方法从动物蛋白质序列中检测用于清真认证的遗传标记

JURNAL AGROINDUSTRI HALAL Pub Date : 2023-12-31 DOI: 10.30997/jah.v9i3.6765

Maghfirotul Amaniyah, Ruth Ema Febrita, J. Prasetyo

{"title":"Deteksi Marker Genetik dari Sekuen Protein Hewan untuk Autentikasi Halal Melalui Pendekatan Bioinformatika","authors":"Maghfirotul Amaniyah, Ruth Ema Febrita, J. Prasetyo","doi":"10.30997/jah.v9i3.6765","DOIUrl":"https://doi.org/10.30997/jah.v9i3.6765","url":null,"abstract":"Keamanan pangan berupa aspek halal menjadi kebutuhan primer bagi masyarakat Indonesia. Studi bioinformatika menawarkan pendekatan untuk analisis materi genetik organisme dari database yang telah tersedia secara luas. Penelitian ini bertujuan untuk menemukan marker dari sekuens protein beberapa sampel kelompok mamamlia secara in silico dengan pendekatan bioinformatika. Pemilihan sampel urutan protein didasarkan pada protein yang telah banyak dilaporkan secara luas yaitu protein IGF2 (insulin like growth factor 2) dan CytB (cytochrome B). Analisis kekerabatan antar sampel menggunakan konstruksi pohon filogenetik berdasarkan sekuens protein sampel spesies mamalia halal yang dibandingkan dengan sampel mamalia non-halal seperti babi dan anjing. Tahap terakhir adalah analisis struktur dan sifat fisikokimia protein target untuk menentukan marker 'halal'. Analisis pohon filogenetik menunjukkan bahwa spesies babi menempati kelompok yang berbeda dengan mamalia yang umum dikonsumsi di Indonesia dan paling dekat hubungannya dengan spesies anjing. Prediksi sifat protein sampel memberikan informasi kesamaan titik isoelektrik dan karakteristik kelarutan antara sekuens protein spesies babi dan anjing. Dua blok penanda pada sekuen babi dan anjing dari protein IGF2 didapatkan dengan metode multiple sequence alignment berupa urutan YDTWKQSAQRLRRGLPALLRARRGR dan HGGASPEASG. Temuan tersebut dapat menjadi penanda baik secara struktur (urutan) maupun posisinya sebagai acuan dalam pengujian produk halal berbasis DNA, khususnya dengan metode PCR.","PeriodicalId":178436,"journal":{"name":"JURNAL AGROINDUSTRI HALAL","volume":"121 43","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139135117","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Karakteristik Fisik dan Sensori Velva Kombinasi Puree Sirsak (Annona muricata L.) dengan Kulit Buah Naga Merah (Hylocereus polyrhizus) 生理和感官特征。

JURNAL AGROINDUSTRI HALAL Pub Date : 2023-08-31 DOI: 10.30997/jah.v9i2.7400

S. G. Sipahelut

{"title":"Karakteristik Fisik dan Sensori Velva Kombinasi Puree Sirsak (Annona muricata L.) dengan Kulit Buah Naga Merah (Hylocereus polyrhizus)","authors":"S. G. Sipahelut","doi":"10.30997/jah.v9i2.7400","DOIUrl":"https://doi.org/10.30997/jah.v9i2.7400","url":null,"abstract":"Velva is a frozen dessert containing low-fat, high natural fiber, and vitamin C from fruit raw materials. This study aims to determine the best formulation for making Velva using soursop puree and red dragon fruit peel puree. A completely randomized design was used as a research design with one factor, namely the ratio of soursop puree and red dragon fruit peel, which included four treatment levels, namely 90: 10; 80: 20; 70: 30; and 60: 40, with three repetitions. Physical test observations included overrun, melting power, pH, and sensory tests, including hedonic and hedonic quality tests for color, aroma, taste, texture, and overall. The de Garmo Effectiveness Index test is used to determine the best formulation. The results showed that the comparison of soursop puree and red dragon fruit peel puree had a significant effect on the physical and sensory characteristics of the velva, except for the hedonic quality of the aroma. Based on the de Garmo effectiveness index test, the best formulation was obtained from the soursop puree and red dragon fruit peel puree formulations 60%: 40% (effectiveness value 0.813) with an overrun value of 12.48%, melting power of 11.00 minutes/5 g, pH 5.45, pink in color, slightly soursop taste, slightly soursop scent, and soft texture, while the hedonic test results showed a value of like to like the color, aroma, taste, texture and overall.","PeriodicalId":178436,"journal":{"name":"JURNAL AGROINDUSTRI HALAL","volume":"36 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133035233","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Preferensi Masyarakat Terhadap Agroindustri Kerupuk Sagu Melalui Pendekatan Uji Organoleptik 公众对Sagu agroindustries的偏好是通过有机检验方法

JURNAL AGROINDUSTRI HALAL Pub Date : 2023-08-31 DOI: 10.30997/jah.v9i2.6065

Asriani, Ahmad Hamundu, Dhian Herdhiansyah

引用次数: 0

Penggunaan Sari Kacang Tanah dan Pure Buah Kelubi dalam Pembuatan Es Krim

JURNAL AGROINDUSTRI HALAL Pub Date : 2023-08-31 DOI: 10.30997/jah.v9i2.6043

Narulita Adistia Habsari, S. Fitriani, E. Rossi

{"title":"Penggunaan Sari Kacang Tanah dan Pure Buah Kelubi dalam Pembuatan Es Krim","authors":"Narulita Adistia Habsari, S. Fitriani, E. Rossi","doi":"10.30997/jah.v9i2.6043","DOIUrl":"https://doi.org/10.30997/jah.v9i2.6043","url":null,"abstract":"Ice cream is a frozen food product containing a minimum of 5% fat and 2.5% milk protein, which is obtained by heat-treating and subsequently freezing an emulsion of fat, milk solids and sugar, with or without other substances. This study aimed to obtain the best ratio of peanut juice and kelubi puree in making ice cream that meet the quality of SNI 01‒3713‒1995. The study was conducted using a completely randomized design (CRD) with four treatments and four replications. Data were analyzed using analysis of variance (ANOVA) and then continued with Duncan’s Multiple Range Test (DMRT) at 5% level. The result showed that the ratio of peanut juice and kelubi puree significantly affected fat, protein, total solids, overrun, viscosity, melting time, and descriptive and hedonic sensory tests. The ratio of peanut juice and kelubi puree (92.5:7.5) was chosen as the best treatment, which had 5.62% fat, 5.83% protein, 144.03 ppm antioxidant activity, 35.44% total solids, 2950.85 cP viscosity, 43.16% overrun, and 13.26 minutes melting time with a description of ivory white color, peanut’s flavor, soft, and a little peanut taste. Panelists liked the hedonic assessment of color, aroma, softness, taste, and overall assessment. \u0000Keywords: ice cream, kelubi puree, peanut juice","PeriodicalId":178436,"journal":{"name":"JURNAL AGROINDUSTRI HALAL","volume":"85 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115018234","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Optimasi Proses Isolasi Antosianin Bunga Rosela (Hibiscus sabdariffa L.) untuk Implementasi Pangan Tinggi Antioksidan 玫瑰花青素(学名Hibiscus sabdariffa)隔离过程的优化

JURNAL AGROINDUSTRI HALAL Pub Date : 2023-08-31 DOI: 10.30997/jah.v9i2.9979

Prima Sukmana Resma, Septiawan Tri Sutrisno, Mardiah

{"title":"Optimasi Proses Isolasi Antosianin Bunga Rosela (Hibiscus sabdariffa L.) untuk Implementasi Pangan Tinggi Antioksidan","authors":"Prima Sukmana Resma, Septiawan Tri Sutrisno, Mardiah","doi":"10.30997/jah.v9i2.9979","DOIUrl":"https://doi.org/10.30997/jah.v9i2.9979","url":null,"abstract":"Ekstrak kelopak bunga rosela merupakan sumber bahan antosianin yang dapat dimanfaatkan sebagai antioksidan pada industri produk makanan, minuman dan juga kosmetika. Kelopak bunga rosela dapat dengan mudah dilakukan ekstraksi dengan menggunakan air. Namun demikian, untuk tetap bisa menjaga antosianin dalam jumlah yang optimal proses ekstraksi juga harus mempertimbangkan faktor yang mempengaruhinya seperti cahaya, suhu, logam, dan oksigen. Pemilihan metode ekstraksi bunga rosela didasarkan pada tujuan untuk memperoleh kandungan antioksidan yang tinggi. Penggunaan pektinase dan selulase dapat meningkatkan kadar antosianin. Penelitian ini bertujuan untuk mendapatkan konsentrasi optimal penggunaan asam sitrat dan natrium metabisulfit pada proses ekstraksi kelopak bunga rosela dengan menggunakan enzim pektinase : selulase : papain (2:2:1) sebanyak 1000 ppm pada suhu 50°C selama 10 menit dengan menggunakan Response Surface Methodology (RSM) yang meliputi respon terhadap kadar antosianin, derajat keasaman (pH) dan total padatan terlarut. Hasil optimasi didapatkan bahwa penggunaan 1% asam sitrat dan 30% natrium metabisulfite dapat menghasilkan kadar antosianin hingga 1541,650 mg/ liter. \u0000 ","PeriodicalId":178436,"journal":{"name":"JURNAL AGROINDUSTRI HALAL","volume":"2006 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127335300","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Protein Digestibility and Protein Efficiency Ratio of Herbal Rice by Rats Given High Fat Diet 高脂饲粮对中药米蛋白质消化率和蛋白质效率的影响

JURNAL AGROINDUSTRI HALAL Pub Date : 2023-08-31 DOI: 10.30997/jah.v9i2.8239

Ahmad Fitri, S. Nurdin, A. Sukohar, Subeki, S. Rizal

{"title":"Protein Digestibility and Protein Efficiency Ratio of Herbal Rice by Rats Given High Fat Diet","authors":"Ahmad Fitri, S. Nurdin, A. Sukohar, Subeki, S. Rizal","doi":"10.30997/jah.v9i2.8239","DOIUrl":"https://doi.org/10.30997/jah.v9i2.8239","url":null,"abstract":"Herbal rice made from white rice by adding a mixture of turmeric, cinnamon and guava leaves during cooking, reducing cholesterol levels in hypercholesterolemia. This study was aims to evaluate the protein digestibility and protein efficiency ratio of herbal rice by rats given high fat diet. This study used 28 male Spangue dawley rats aged 12 weeks divided into four treatment groups (7 rats per group). The control group (P0) was given standard diet AIN-76 without high fat diet induction, the treatment group (P1) was containing plain rice flour with high fat diet induction, the treatment group (P2) was containing cooked rice flour 1 bag of mixed herbs with high fat diet induction, and the treatment group (P3) was containing cooked rice flour 2 bags of herbal mixture with high fat diet induction. The results showed that the body weight of each rat treatment group increased during the 28 days of the experiment. The type of ration given had a significant effect (p<0.05) on the value of protein digestibility, but had no significant effect (p<0.05) on the value of the protein efficiency ratio (PER). Result evaluation of body weight, protein digestibility and PER of herbal rice obtained, it can be concluded that herbal rice has better protein quality than plain white rice.","PeriodicalId":178436,"journal":{"name":"JURNAL AGROINDUSTRI HALAL","volume":"40 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115269673","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Pengembangan Konsep Desain Kemasan Produk Lealoe dengan Pendekatan Kansei Engineering 采用Kansei工程方法发展产品包装概念

JURNAL AGROINDUSTRI HALAL Pub Date : 2023-08-31 DOI: 10.30997/jah.v9i2.7465

Delfitriani Delfitriani, Fina Uzwatania, Iqhfar Maulana, Dodik Ariyanto

{"title":"Pengembangan Konsep Desain Kemasan Produk Lealoe dengan Pendekatan Kansei Engineering","authors":"Delfitriani Delfitriani, Fina Uzwatania, Iqhfar Maulana, Dodik Ariyanto","doi":"10.30997/jah.v9i2.7465","DOIUrl":"https://doi.org/10.30997/jah.v9i2.7465","url":null,"abstract":"Persaingan dalam pemasaran produk sabun mengharuskan para pemilik usaha memiliki keunggulan atau diferensiasi produk agar tetap diminati konsumen. Tujuan dari penelitian ini yaitu merancang model bisnis untuk sabun cair pencuci tangan dari minyak biji mimba dan minyak atsiri sereh menggunakan kanvas model bisnis. Elemen penyusun kanvas model bisnis terdiri atas 9 elemen diataranya customer segments, value propositions, channels, customer relationships, revenue stream, key resources, key activities, key partnerships, dan cost stuctures. Segmentasi pelangan dalam model bisnis ini yaitu masyarakat kalangan menengah ke atas serta masyarakat pengguna produk natural. Hal ini sesuai dengan proporsi nilai yang ditawarkan yaitu produk dengan tren back to nature. Produk ini aman digunakan karena bahan natural sebagai komposisi produk. Peran segmentasi yang mendukung sangat diperlukan dalam perancangan model bisnis agar produk dapat bersaing dan sesuai dengan keinginan konsumen terhadap produk sabun cair. Kanvas model bisnis dengan pendekatan social emterprises diharapkan memberikan nilai keberlanjutkan dalam usaha sabun cair berbahan baku minyak biji mimba dan minyak atsiri sereh. Perancangan model bisnis social enterprises diperoleh berdasarkan hasil analisis kondisi saat ini dan analisis modifikasi elemen kunci kanvas model bisnis.","PeriodicalId":178436,"journal":{"name":"JURNAL AGROINDUSTRI HALAL","volume":"6 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131047330","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Optimasi Minuman Serbuk Instan Antiobesitas menggunakan Metode Response Surface Methodology (RSM) Berbasis Rosela (Hibiscus sabdariffa l) 一种反肥胖速食饮料的优化方法是基于玫瑰(Hibiscus sabdariffa l)的地面反应方法

JURNAL AGROINDUSTRI HALAL Pub Date : 2023-08-31 DOI: 10.30997/jah.v9i2.9948

Intan Utami, Mardiah, Lia Amalia, S. Aminah

引用次数: 0