JURNAL AGROINDUSTRI HALAL最新文献_第4页

Gambaran Pengetahuan Pembeli Dalam Memilih Bahan Pangan Hewani Halal di Pasar Nglano Karanganyar 买家在Nglano karanda亚尔选择犹太食品的知识概述

JURNAL AGROINDUSTRI HALAL Pub Date : 2023-04-30 DOI: 10.30997/jah.v9i1.5383

Rhisma Nasita Sianti, Aan Sofyan

{"title":"Gambaran Pengetahuan Pembeli Dalam Memilih Bahan Pangan Hewani Halal di Pasar Nglano Karanganyar","authors":"Rhisma Nasita Sianti, Aan Sofyan","doi":"10.30997/jah.v9i1.5383","DOIUrl":"https://doi.org/10.30997/jah.v9i1.5383","url":null,"abstract":"Status kehalalan pangan hewani sangat erat kaitannya dengan pengetahuan dan kepedulian para supplier atau penyedia bahan pangan. Pengetahuan merupakan informasi yang disimpan konsumen dalam ingatan sebagai faktor penentu utama dari perilaku atau sikap konsumen. Dilihat dari perspektif pengetahuan produk tentang produk halal, bahwa tingkat kepekaan dan kepedulian konsumen di Indonesia terhadap kehalalan produk yang ada masih kurang. Tujuan dari penelitian ini yaitu untuk mengetahui gambaran pengetahuan pembeli dalam memilih bahan pangan hewani halal di pasar Nglano Karanganyar. Penelitian ini menggunakan metode observasional dengan rancangan studi cross sectional dengan jumlah responden 82 orang. Data pengetahuan responden didapatkan dengan memberikan kuesioner kepada para pembeli atau konsumen bahan pangan hewani halal di Pasar Nglano Karanganyar. Analisis data menggunakan program SPSS 20.0 dengan analisis univariat untuk mengetahui gambaran pengetahuan pembeli dalam memilih bahan pangan hewani halal. Hasil penelitian menunjukan bahwa sebagian besar pengetahuan pembeli dalam memilih bahan pangan hewani halal adalah baik (85,4%) dan sebanyak (14,6%) pembeli yang memiliki pengetahuan cukup. Dari hasil penelitian dapat disimpulkan bahwa sebagian pengetahuan pembeli atau responden memiliki kategori pengetahuan yang “baik” dalam memilih bahan pangan hewani halal.","PeriodicalId":178436,"journal":{"name":"JURNAL AGROINDUSTRI HALAL","volume":"2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114424268","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

Potensi Kolagen Halal dari Kulit Ikan Payus (Elops hawaiensis) dengan Perbedaan Konsentrasi Natrium Hidroksida (NaOH) Payus鱼皮中的清真胶原蛋白(Elops hawaiensis)与氢氧化钠(NaOH)浓度不同

JURNAL AGROINDUSTRI HALAL Pub Date : 2023-04-30 DOI: 10.30997/jah.v9i1.8156

Laila Indah Pratiwi, Sakinah Haryati, G. Pratama

{"title":"Potensi Kolagen Halal dari Kulit Ikan Payus (Elops hawaiensis) dengan Perbedaan Konsentrasi Natrium Hidroksida (NaOH)","authors":"Laila Indah Pratiwi, Sakinah Haryati, G. Pratama","doi":"10.30997/jah.v9i1.8156","DOIUrl":"https://doi.org/10.30997/jah.v9i1.8156","url":null,"abstract":"Kulit ikan payus merupakan limbah padat dari pengolahan bontot. Bontot merupakan produk pangan lokal yang berasal dari Provinsi Banten dan berbahan dasar ikan payus. Salah satu alternatif untuk mengurangi limbah dari kulit ikan payus adalah dengan memanfaatkannya sebagai kolagen halal. Proses ekstraksi kolagen terdapat tiga tahap meliputi preparasi bahan baku, praperlakuan NaOH dan ekstraksi kolagen. Tahap praperlakuan NaOH berfungsi untuk menghilangkan protein non kolagen dan mempermudah proses ekstraksi. Penelitian ini bertujuan untuk menentukan konsentrasi NaOH yang optimal pada proses deproteinase kolagen dari kulit ikan payus. Faktor perlakuan yang digunakan yaitu konsentrasi NaOH dengan empat taraf perlakuan (kontrol kolagen komersil; NaOH 0,05M; 0,1M; 0,15M) dan 2 ulangan. Parameter yang diamati meliputi analisis rendemen, pH, kelarutan, kadar air, asam amino dan sensori (kenampakan, aroma, warna, tekstur). Perlakuan terbaik pada pembuatan kolagen dari kulit ikan payus yaitu konsentrasi NaOH 0,15M dengan menghasilkan rendemen tertinggi (1,62%), pH terbaik (6,8), dan warna dengan nilai rerata sensori tertinggi (7,96), serta asam amino tertinggi yaitu asam glutamat, asam aspartat dan glisin sehingga NaOH 0,15M terbukti mampu mengoptimalkan proses deproteinase kolagen dari kulit ikan payus.","PeriodicalId":178436,"journal":{"name":"JURNAL AGROINDUSTRI HALAL","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130220945","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 Kimia dan Sensori Kulit Pie Berbahan Dasar Tepung Mocaf (Modified Cassava Flour) dan Tepung Kepala Ikan Lele Dumbo (Clarias gariepinus)

JURNAL AGROINDUSTRI HALAL Pub Date : 2023-04-30 DOI: 10.30997/jah.v9i1.8169

Noli Novidahlia, C. Fitriani, Distya Riski Hapsari

引用次数: 0

Kajian Pengaruh Kesadaran Halal dan Label Halal terhadap Keputusan Pembelian Bubble Tea pada Mahasiswa Universitas Muhammadiyah Bandung 研究清真意识和清真标签对学生穆罕默德茶购买决定的影响

JURNAL AGROINDUSTRI HALAL Pub Date : 2023-04-30 DOI: 10.30997/jah.v9i1.6407

Amatulloh Hasna Nursyawal, Ratna Sari Listyaningrum, Amelianawati Mae

引用次数: 0

Potensi Senyawa Ekstrak Tanaman Seledri (Apium graveolens) Sebagai Inhibitor Angiotensin-Converting Enzyme 2 Secara In Silico

JURNAL AGROINDUSTRI HALAL Pub Date : 2023-04-30 DOI: 10.30997/jah.v9i1.6753

Fadillah Yudha Syahrul, M. Kurniawan, Titi Rohmayanti

{"title":"Potensi Senyawa Ekstrak Tanaman Seledri (Apium graveolens) Sebagai Inhibitor Angiotensin-Converting Enzyme 2 Secara In Silico","authors":"Fadillah Yudha Syahrul, M. Kurniawan, Titi Rohmayanti","doi":"10.30997/jah.v9i1.6753","DOIUrl":"https://doi.org/10.30997/jah.v9i1.6753","url":null,"abstract":"Covid-19 disebabkan oleh masuknya virus CoronaVirus 2 (SARS CoV2) yang dapat berinteraksi dengan reseptor angiotensin-converting enzyme 2 (ACE2). Interaksi virus dan reseptor ini dapat diganggu dengan menghambat enzim ACE2. Tujuan dari penelitian ini adalah untuk menyelidiki potensi ekstrak seledri sebagai penghambat ACE2 menggunakan uji Lipinski dan molekular docking berdasarkan Gibbs binding free energy (∆G), root mean square deviation (RMSD) dan interaksi residu asam amino. Dari 20 senyawa dalam ekstrak seledri, 14 senyawa memenuhi lima aturan Lipinski, termasuk α-ionone, apigenin, caryophyllene, β-selenium, nerol, cis-carveol, linalool, cis-dihydrocarvone, P-mentha-2, 8-dien -1-ol, P -mentha-trans-2,8-dien-1-ol, limonene, β-cymene, β-mycene, trans-caryophyllene. Hasil docking ditemukan 14 senyawa dari ekstrak seledri, ditemukan enam senyawa yang berpotensi sebagai penghambat ACE2 berdasarkan energi bebas Gibbs (∆G), nilai RMSD, dan residu asam amino yang berkontribusi terhadap interaksi hidrofobik dan pembentukan ikatan hydrogen yang hampir lebih baik daripada ligan validasi 4 termasuk limonene, apigenin, cis-carveol, P-mentha-trans-2,8-dien-1-ol, α-ionone, dan P-mentha-2,8-dien-1-ol. Senyawa terbaik dalam ekstrak seledri sebagai penghambat ACE2 adalah limonene. Secara umum, senyawa ekstrak seledri dapat menghambat interaksi antara ACE2 dan SARS CoV2.","PeriodicalId":178436,"journal":{"name":"JURNAL AGROINDUSTRI HALAL","volume":"254 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126050237","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

Framework Model Green-Techno Sociopreneur Ternak Maggot untuk Membangun Kemandirian Ekonomi Panti Sosial DKI Jakarta 框架设计的绿色- techno社交名流，建立一个自给自足的雅加达社会之家

JURNAL AGROINDUSTRI HALAL Pub Date : 2023-04-30 DOI: 10.30997/jah.v9i1.8044

Emelia Sari, Winnie Septiani, Ratnaningsih Ruhiyat, Khomsiyah, Hartini, Richy Wijaya

{"title":"Framework Model Green-Techno Sociopreneur Ternak Maggot untuk Membangun Kemandirian Ekonomi Panti Sosial DKI Jakarta","authors":"Emelia Sari, Winnie Septiani, Ratnaningsih Ruhiyat, Khomsiyah, Hartini, Richy Wijaya","doi":"10.30997/jah.v9i1.8044","DOIUrl":"https://doi.org/10.30997/jah.v9i1.8044","url":null,"abstract":"Panti asuhan sosial di wilayah DKI Jakarta perlu ditingkatkan kemandiriannya sehingga bisa bertransformasi dari cost center menjadi sebuah lembaga yang mandiri secara ekonomi. Hal ini dapat dilakukan dengan mengembangkan sebuah bisnis dengan konsep bisnis yang ramah lingkungan dan mempunyai dampak positif terhadap masyarakat sekitar (community empowerment). Penelitian ini bertujuan untuk mengembangkan sebuah framework implementasi bisnis dengan konsep green techno sociopreneur melalui ternak Maggot. Ini merupakan implementasi konsep waste to value, dimana merubah sampah organik menjadi Maggot yang dapat dimanfaatkan sebagai pakan ternak berprotein tinggi. Hal ini akan mengatasi permasalahan sampah pada panti sosial dan masyarakat sekitar secara signifikan, sehingga akan berdampak terhadap penanggulangan masalah lingkungan secara global. Penelitian ini juga berbasis pemanfaatan teknologi tepat guna dengan melakukan redesign mesin pencacacah sampah dengan sistem knock down. Dari uraian di atas, dapat dikatakan bahwa bisnis ternak Maggot ini mempunyai dampak positif terhadap peningkatan ekonomi, lingkungan, dan sosial. Hasil penelitian ini diharapkan dapat memotivasi semua pihak (akademisi dan praktisi) untuk mengimplementasikan sebuah framework model bisnis green techno sociopreneur yang mengkombinasikan konsep green business model dengan pengembangan teknologi tepat guna.","PeriodicalId":178436,"journal":{"name":"JURNAL AGROINDUSTRI HALAL","volume":"13 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129307137","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

Daya Terima Konsumen terhadap Pangan Fungsional Puding Berbahan Baku Ubi Jalar Ungu (Ipomoea batatas L.) dan Jamur Tiram (Pleurotus ostreatus) 消费者对紫红薯布丁(Ipomoea batatas L)和牡蛎蘑菇(Pleurotus ostreatus)的功能性食品的接受力

JURNAL AGROINDUSTRI HALAL Pub Date : 2023-04-30 DOI: 10.30997/jah.v9i1.5772

Siti Farida, Diena Widyastuti, Randhiki Gusti Perdana

{"title":"Daya Terima Konsumen terhadap Pangan Fungsional Puding Berbahan Baku Ubi Jalar Ungu (Ipomoea batatas L.) dan Jamur Tiram (Pleurotus ostreatus)","authors":"Siti Farida, Diena Widyastuti, Randhiki Gusti Perdana","doi":"10.30997/jah.v9i1.5772","DOIUrl":"https://doi.org/10.30997/jah.v9i1.5772","url":null,"abstract":"Pengembangan makanan fungsional berbahan baku lokal penting dilakukan sebagai upaya memenuhi kebutuhan gizi masyarakat, mengatasi krisis pangan, sekaligus sebagai salah satu alternatif mencegah timbulnya penyakit degeneratif tertentu. Ubi jalar ungu (Ipomoea batatas L.) dan jamur tiram putih merupakan sumber pangan fungsional yang memiliki prospek menjanjikan untuk dikembangkan menjadi berbagai produk pangan karena kandungan senyawa bioaktif antosianin dalam ubi jalar ungu dan beta-glukan dalam jamur tiram yang bermanfaat untuk kesehatan. Penelitian ini bertujuan mengetahui daya terima konsumen terhadap pudding tepung ubi jalar ungu dan tepung jamur tiram sebagai pangan fungsional. Penelitian menggunakan metode deskriptif kuantitatif dengan skala hedonik melalui uji organoleptic terhadap rasa, warna, aroma dan tekstur pudding formula tepung ubi jalar ungu dan tepung jamur tiram. Data yang diperoleh dianalisis menggunakan Annova pada taraf kepercayaan 95% (α= 0,05). Apabila terdapat perbedaan yang nyata diuji lanjut menggunakan DMRT 5%. Berdasarkan hasil penelitian dan hasil analisis ragam diperoleh bahwa formulasi penambahan tepung ubi jalar ungu dan tepung jamur tiram berpengaruh nyata pada taraf kepercayaan 95% terhadap warna, rasa dan aroma pudding dan tidak berpengaruh nyata terhadap tekstur pudding. Hasil uji lanjut menggunakan DMRT 5% diketahui bahwa formulasi penambahan tepung ubi jalar ungu 80% dengan penambahan tepung jamur tiram 20% (F6) dan formulasi penambahan tepung ubi jalar ungu 100% (F1) lebih disukai oleh konsumen dari warna, rasa dan aroma pudding dengan rata-rata skor 3,56 (suka).","PeriodicalId":178436,"journal":{"name":"JURNAL AGROINDUSTRI HALAL","volume":"54 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133268661","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

Sifat Sensory dan Kimia pada Hard Candy dengan Penambahan Ekstrak Jagung Manis (Zea mays saccharata), Sukrosa Serta Madu

JURNAL AGROINDUSTRI HALAL Pub Date : 2022-10-31 DOI: 10.30997/jah.v8i2.5377

L. Amalia, Nabila Oktri Sumantri, Muhammad Rifqi Suryana

{"title":"Sifat Sensory dan Kimia pada Hard Candy dengan Penambahan Ekstrak Jagung Manis (Zea mays saccharata), Sukrosa Serta Madu","authors":"L. Amalia, Nabila Oktri Sumantri, Muhammad Rifqi Suryana","doi":"10.30997/jah.v8i2.5377","DOIUrl":"https://doi.org/10.30997/jah.v8i2.5377","url":null,"abstract":"Hard candy is a confection manufactured by melting a flavoring combination of glucose, fructose, and fruit juice. This research should focus on establishing the sensory properties of picked hard candy, including the fat and protein content, based on sensory quality. A fully randomized design (CRD) was utilized in this trial, with two factors: factor A was the concentration of sweet corn extract (100 g, 95 g, 90 g), while factor B was the concentration of sucrose and honey (60 g:10 g, 55 g: 15 g, 50 g: 20 g). The data were analyzed using ANOVA and Duncan's Advanced Test with a 95% confidence interval. The results showed that adding various concentrations of sweet corn extract, sucrose, and honey significantly affected the panelists' assessment of the sensory quality of color (brown-yellow to golden yellow) and texture (hard to very hard) in hard candy. The sensory quality of aroma (no smell of sweet corn to smell of sweet corn) and taste (sweet to very sweet) did not significantly affect the hard candy produced. Hard candy with the addition of sweet corn extract, sucrose, and honey selected is hard candy with A1B2 treatment (corn extract 100 grams, sucrose 55 grams, and honey 15 grams). The chemical testing showed that the selected hard candy product contained 1.11% fat and 2.06% protein content.","PeriodicalId":178436,"journal":{"name":"JURNAL AGROINDUSTRI HALAL","volume":"71 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115546465","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

Evaluasi Sensori Snack Bar Talipuk Dengan Penambahan Tepung Pisang Kepok (Musa paradisiaca forma typica) pada Panelis Anak-anak dan Dewasa 儿童和成年人在香蕉淀粉中加入额外的香蕉淀粉(摩西范例提皮卡)对儿童和成人评审团进行了升学式的塔芭蕉小吃店感官评估

JURNAL AGROINDUSTRI HALAL Pub Date : 2022-10-31 DOI: 10.30997/jah.v8i2.6560

Titis Linangsari, Dwi Sandri, Ema Lestari, Noorhidayah

{"title":"Evaluasi Sensori Snack Bar Talipuk Dengan Penambahan Tepung Pisang Kepok (Musa paradisiaca forma typica) pada Panelis Anak-anak dan Dewasa","authors":"Titis Linangsari, Dwi Sandri, Ema Lestari, Noorhidayah","doi":"10.30997/jah.v8i2.6560","DOIUrl":"https://doi.org/10.30997/jah.v8i2.6560","url":null,"abstract":"Talipuk seeds are one of the local food ingredients in South Kalimantan, which have the potential to be processed into various kinds of food, one of which is a snack bar. To increase the nutritional value of the talipuk snack bar, it is necessary to add kepok banana flour. The snack bar is a type of processed food with solid characteristics and is made from a combination of several food ingredients combined into one with the help of a binder. This study aimed to determine the best formulation of the talipuk snack bar with the addition of banana flour based on sensory tests from 30 panelists of children and 30 panelists of adults. The treatment in this study was the manufacture of talipuk snack bars with the addition of banana flour 0% (control), 25%, 50%, 75%, and 100%, the analysis used was a sensory test (taste, color, aroma, and texture) with preference (hedonic) and identified the best formulation with the De Garmo effectiveness index test. Sensory test results based on the De Garmo effectiveness index test showed that the best formulation in the children's hedonic test was found in the 100% banana flour formulation (de Garmo effectiveness value 0.87) with the values of each attribute: taste (1,95), color (1,93), aroma (1,93), texture (1,95). In the hedonic test with adult panelists, the best formulation results at 50% banana flour concentration (de Garmo effectiveness value 0,72) with each attribute: taste (5,99), color (6,38), aroma (6,02), and texture (6,35).","PeriodicalId":178436,"journal":{"name":"JURNAL AGROINDUSTRI HALAL","volume":"123 3","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"113960427","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: 1

Gambaran kesiapan UMKM menuju industri halal Jawa Timur

JURNAL AGROINDUSTRI HALAL Pub Date : 2022-10-31 DOI: 10.30997/jah.v8i2.5094

Nour Athiroh, Abdoes Sjakoer, Eko Noerhayati, Siti Asmaniyah Mardiayani, M. Said

{"title":"Gambaran kesiapan UMKM menuju industri halal Jawa Timur","authors":"Nour Athiroh, Abdoes Sjakoer, Eko Noerhayati, Siti Asmaniyah Mardiayani, M. Said","doi":"10.30997/jah.v8i2.5094","DOIUrl":"https://doi.org/10.30997/jah.v8i2.5094","url":null,"abstract":"East Java has tremendous potential as a center for an integrated Halal industry based on superior products/products/services. East Java also has halal-certified MSMEs, dominated by the food and beverage sector (mamin). So the purpose of this study is to examine the profile of food MSMEs and describe the level of readiness of food MSMEs related to the halal industry in East Java. Methods This research uses a blended method, namely quantitative descriptive and qualitative methods. The exploration method is through the Rapid Rural Appraisal (RRA). Response selection using a purposive sampling technique. The results of the descriptive analysis of the profile of MSMEs who became respondents in this study were that most MSMEs already had NIB and PIRT. Most MSMEs that have NIB also have PIRT (48.72%). Ownership of NIB and PIRT is a commitment of MSMEs to comply with the government's business administration regulations. This shows the manager's administrative order, which is the key in developing the halal industry and culture. In conclusion, SMEs with PIRT also have a halal policy, have attended halal training, and are orderly in selecting and taking an inventory of a well-organized list of materials, products, and equipment, inventory management, procedures, and traceability. However, in terms of product handling, internal audit, and administrative review, many people still use PIRT, even though they already use it. Therefore, the focus of support is on these issues.","PeriodicalId":178436,"journal":{"name":"JURNAL AGROINDUSTRI HALAL","volume":"149 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132463267","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