JURNAL AGROINDUSTRI HALAL最新文献_第7页

Formulasi Sabun Mandi Transparan Halal Ekstrak Rosella dengan Dietanolamida sebagai Surfaktan 罗塞拉提取物的透明、清纯沐浴露配方与迪安替胺作为surfatan

JURNAL AGROINDUSTRI HALAL Pub Date : 2020-04-07 DOI: 10.30997/jah.v6i1.2627

Fina Uzwatania, Aditia Ginantaka, Deuis Nur Hasanah

引用次数: 1

Penentuan Konsentrasi Lye (Larutan Alkali) Pada Proses Sintesis Foaming Agent Oleat

JURNAL AGROINDUSTRI HALAL Pub Date : 2019-10-30 DOI: 10.30997/jah.v5i2.2037

Sri Wahyuni

{"title":"Penentuan Konsentrasi Lye (Larutan Alkali) Pada Proses Sintesis Foaming Agent Oleat","authors":"Sri Wahyuni","doi":"10.30997/jah.v5i2.2037","DOIUrl":"https://doi.org/10.30997/jah.v5i2.2037","url":null,"abstract":"Foaming agent dari minyak sawit mulai dikembangkan sebagai salah satu aternatif untuk menggantikan penggunaan petroleum based karena merupakan bahan terbarukan yang tidak beracun, ramah lingkungan, dan mudah didegradasi oleh alam. Pada penelitian ini dilakukan sintesis foaming agent dengan mereaksikan asam lemak oleat sawit dengan lye atau larutan alkali NaOH. Penelitian ini bertujuan untuk menghasilkan foaming agent dengan karakteristik terbaik melalui penentuan perhitungan jumlah lye atau larutan NaOH yang tepat untuk kebutuhan proses saponifikasi netralisasi. Penelitian sintesis foaming agent dilakukan melalui proses saponifikasi netralisasi asam oleat dengan lye NaOH dengan memvariasikan teknik perhitungan penentuan kebutuhan lye. Perbandingan rasio molar antara asam oleat dengan lye alkali adalah 1:1, suhu proses saponifikasi netralisasi 50oC, kecepatan pengadukan 250 rpm selama 90 menit. Pengamatan dilakukan terhadap kualitas dan kinerja foaming agent yang dihasilkan. Hasil analisis kualitas foaming agent Na-Oleat, menunjukkan bahwa konsentrasi lye atau larutan alkali berpengaruh terhadap kualitas dan kinerja lapangan foaming agent. Hasil penelitian terbaik diperoleh dari penggunaan bilangan penyabunan dalam perhitungan penentuan jumlah alkali yang digunakan dengan karakteristik sebagai berikut: nilai derajat keasaman (pH) 8.32, densitas 1.0658 g/cm3, viskositas 1.2 cP, stabilitas busa 12,5 % dan stabilitas emulsi 87,5 %.Kata kunci: foaming agent, asam oleat, lye NaOH","PeriodicalId":178436,"journal":{"name":"JURNAL AGROINDUSTRI HALAL","volume":"17 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125344104","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

KAJIAN PRODUKSI NASI KUNING INSTAN DAN KARAKTERISTIKNYA 这是一项关于速食黄饭的研究，以及其定义

JURNAL AGROINDUSTRI HALAL Pub Date : 2019-10-30 DOI: 10.30997/jah.v5i2.1936

K. Sasmitaloka, Imia Ribka Banurea, S. Widowati

{"title":"KAJIAN PRODUKSI NASI KUNING INSTAN DAN KARAKTERISTIKNYA","authors":"K. Sasmitaloka, Imia Ribka Banurea, S. Widowati","doi":"10.30997/jah.v5i2.1936","DOIUrl":"https://doi.org/10.30997/jah.v5i2.1936","url":null,"abstract":"ABSTRACTThe manufacture of food products in an instant form can reduce obstacles in storage and distribution. The purpose of this study was to determine the characteristics of instant yellow rice produced using a cabinet dryer. The research method used was a non factorial Complete Randomized Design, with comparative treatment of rice and cooking water volume (1: 1,1; 1: 1,2; and 1: 1,3) as well as the type of yellow rice seasoning used (instant seasoning and processed seasoning). The best treatment is obtained on instant yellow rice produced using processed seasonings with a comparison of raw materials with cooking water volume of 1: 1,3. This product has a yield characteristic of 98.29%, rehydration time 4.32 minutes, kamba density 0.351 g/ml, water absorption 64.78%, development volume 174.51%, rehydration ratio 3.44, chroma value 30.29 and hue value 96.38.Keywords: instant yellow rice, rehydration time, drying, characteristics ABSTRAKPembuatan produk makanan dalam bentuk instan dapat menekan kendala dalam penyimpanan serta distribusi . Tujuan penelitian ini adalah untuk mengetahui karakteristik nasi kuning instan yang diproduksi dengan menggunakan cabinet dryer. Metode penelitian yang digunakan adalah Rancangan Acak Lengkap non faktorial, dengan perlakuan perbandingan beras dan volume air pemasakan (1:1,1; 1:1,2; dan 1:1,3) serta jenis bumbu nasi kuning yang digunakan (bumbu instan dan bumbu olahan). Perlakuan terbaik diperoleh pada nasi kuning instan yang diproduksi menggunakan bumbu olahan dengan perbandingan bahan baku dengan volume air pemasakan sebanyak 1:1,3. Produk ini memiliki karakteristik rendemen 98,29%, waktu rehidrasi 4,32 menit, densitas kamba 0,351 g/ml, daya serap air 64,78%, volume pengembangan 174,51%, rasio rehidrasi 3,44, nilai chroma 30,29 dan nilai hue 96,38.Kata kunci: nasi kuning instan, waktu rehidrasi, pengeringan, karakteristik","PeriodicalId":178436,"journal":{"name":"JURNAL AGROINDUSTRI HALAL","volume":"28 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123250666","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

Physico-chemical and sensory characteristics of dumpling crackers with the addition of tilapia bone flour 罗非鱼骨粉对饺子脆饼理化及感官特性的影响

JURNAL AGROINDUSTRI HALAL Pub Date : 2019-10-30 DOI: 10.30997/jah.v5i2.1811

Intan Nurzahra Kaswanto

引用次数: 1

Transparent Soap from Virgin Coconut Oil with Addition of Papaya Fruit Flesh Extract 透明肥皂，从初榨椰子油添加木瓜果肉提取物

JURNAL AGROINDUSTRI HALAL Pub Date : 2019-10-30 DOI: 10.30997/jah.v5i2.1820

Juangga Joseph A. Marpaung, D. F. Ayu, R. Efendi

{"title":"Transparent Soap from Virgin Coconut Oil with Addition of Papaya Fruit Flesh Extract","authors":"Juangga Joseph A. Marpaung, D. F. Ayu, R. Efendi","doi":"10.30997/jah.v5i2.1820","DOIUrl":"https://doi.org/10.30997/jah.v5i2.1820","url":null,"abstract":"This research was aimed to get the best transparent soap from virgin coconut oil with addition of papaya fruit flesh extract. Research method used completely randomized design (CRD) which consisted of five treatments and repeated three times. Addition of papaya fruit extract were 10 g, 20 g, 30 g, and 40 g into 200 g soap stock. Data were analyzed by using analysis of variance and continued with duncan’s new multiple range test at 5%. Parameters of the transparent soap observed were chemical properties and organoleptic test. Result of ANOVA showed that free fatty acid, free alkali, and insoluble material in ethanol had met the standard of solid soap SNI 3532-2016 except for water content and total fatty acid. Based on this research, the best formula of transparent soap was with addition of papaya fruit flesh extract 40 g which had 29.87% moisture content, 30.46% total fatty acid, 1.06%, insoluble material in ethanol, 0.15% free fatty acid, 0% free alkali, 9.03 pH, 89.43% foam stability, and 349.55µg/ml antioxidant activity. Sensory assessment of soap by panelist showed that the soap had an orange color, papaya scented, soft texture, and overall hedonic was a little bit liked by panelist.","PeriodicalId":178436,"journal":{"name":"JURNAL AGROINDUSTRI HALAL","volume":"21 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126596107","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

Analisis Kimia dan Sifat Antibakteri Sabun Transparan Berbasis Minyak Kelapa Sawit dengan Penambahan Ekstrak Mikropartikel Gambir 通过添加甘菊微颗粒提取物，对棕榈油透明抗菌特性进行了化学分析和抗菌特性

JURNAL AGROINDUSTRI HALAL Pub Date : 2019-10-30 DOI: 10.30997/jah.v5i2.1832

Neswati Neswati, Sahadi Didi Ismanto, Vioni Derosya

引用次数: 2

Karakteristik Permen Keras (Hard Candy) Wortel dan Lemon 硬糖胡萝卜和柠檬的特性

JURNAL AGROINDUSTRI HALAL Pub Date : 2019-10-30 DOI: 10.30997/jah.v5i2.1895

Intan Kusumaningrum

{"title":"Karakteristik Permen Keras (Hard Candy) Wortel dan Lemon","authors":"Intan Kusumaningrum","doi":"10.30997/jah.v5i2.1895","DOIUrl":"https://doi.org/10.30997/jah.v5i2.1895","url":null,"abstract":"Carrot is one of vagatable that contains plenty of nutritions and as the source of ß-carotene. Lemon is one of fruit that contains plenty of nutritions and as the source of Vitamin C. Both of carrot and lemon have a lot of nutritional content for human body, but still has very limited utilization. Product innovation for carrot and lemon is needed in order to give diverse utilization of carrot and lemon. Hard candy is a product that contains sucrose, glucose, water as the main raw materials, and has hard, transparant, glossy texture. Making hard candy that contain carrot and lemon is one of ways to utilize carrot and lemon and give beneficial nutritions to human body. This study aims to find preffered formulation to make carrot and lemon hard candy. This hard candy is made with three ratio comparation sucrose and glucose that calculated in grams (75:25, 70:30, 65:25), and two comparation on time of cooking (5mins and 7mins). The analysis performed included organoleptic (quality of sensory and hedonic test), content of chemistry test, such as moisture content, ash, vitamin C, invert sugar, and ß-carotene. The selected hard candy of carrot and lemon is A1 (75:25) B1 (5mins), with moisture content 1,31%, ash 0,145%, invert sugar 44%, vitamin C 0,835%, and ß-carotene 0,675%. Keywords : hard candy, carrot, lemon.","PeriodicalId":178436,"journal":{"name":"JURNAL AGROINDUSTRI HALAL","volume":"54 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134174322","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

The effect of nile tilapia (Oreochromis niloticus) protein concentrate fortification on sweet bread 尼罗罗非鱼浓缩蛋白强化对甜面包的影响

JURNAL AGROINDUSTRI HALAL Pub Date : 2019-10-30 DOI: 10.30997/jah.v5i2.1840

Rinda Rinda Defira

{"title":"The effect of nile tilapia (Oreochromis niloticus) protein concentrate fortification on sweet bread","authors":"Rinda Rinda Defira","doi":"10.30997/jah.v5i2.1840","DOIUrl":"https://doi.org/10.30997/jah.v5i2.1840","url":null,"abstract":"This study aimed to determine the best of protein concentrate fortification of nile tilapia (Oreochromis niloticus) on sweet bread. The treatment given consists of K0 (without fortification of fish protein concentrate), K1 (5% of fish protein concentrate fortification), K2 (10% of fish protein concentrate fortification), K3 (15% of fish protein concentrate fortification). The parameters analyzed in this study were sensory, physical and chemical analysis. The results showed that tilapia protein concentrate fortification had a significant effect on the sensory (organoleptic) value, physical analysis (volume development test) and chemical analysis (moisture, protein, fat, and carbohydrate content), but did not significantly affect on ash content. The best treatment was K1 (5% of fish protein concentrate fortification) with an average number of panelists who liked 77 people (96.25%), with the characteristics of bread which included appearance (brownish yellow and there were a few brown spots), aroma (typical of bread), texture (soft, elastis and good), taste (sweet) with development volume, moisture, ash, protein, fat, and carbohydrate content was 81.55%, 28.71%, 1.21%, 14.93%, 9.35%, and 45.80%, respectively.","PeriodicalId":178436,"journal":{"name":"JURNAL AGROINDUSTRI HALAL","volume":"32 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129285568","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

Review: Pemanfaatan α-Amilase pada Modifikasi Pati Singkong Sebagai Substitusi Gelatin pada Produk Marshsmallow 评论:利用α-Amilase Marshsmallow产品上,修改作为替换木薯淀粉凝胶

JURNAL AGROINDUSTRI HALAL Pub Date : 2019-10-30 DOI: 10.30997/jah.v5i2.1594

Ainezzahira Ainezzahira, Hafiza Dwi Multri, Warsono El Kiyat, Nursyawal Nacing

{"title":"Review: Pemanfaatan α-Amilase pada Modifikasi Pati Singkong Sebagai Substitusi Gelatin pada Produk Marshsmallow","authors":"Ainezzahira Ainezzahira, Hafiza Dwi Multri, Warsono El Kiyat, Nursyawal Nacing","doi":"10.30997/jah.v5i2.1594","DOIUrl":"https://doi.org/10.30997/jah.v5i2.1594","url":null,"abstract":"Cassava is one of the Indonesian local commodities. Cassava contains a high amount of starch which can be used as an alternative to gelatin in making marshmallow. This study aimed to analyze: 1) the enzymatic process of starch modification using α-amylase, 2) the effect of incubation time and enzyme concentration on the yield of maltodextrin which close to gelatin, and 3) to utilization of cassava starch maltodextrin as an ingredient of marshmallow product. The result showed that application of marshmallow gelatin substitution using cassava starch has been done. There were three ways of cassava starch hydrolysis, one of them is enzymatic hydrolysis using α-amylase which produces of maltodextrin. This enzyme was an endoamylase that cleaves the α-1,4 glycosidic linkage of the amylose or amylopectin chain. Besides, Bacillus amyloliquefaciens was one of the microbes that can produce α-amylase with good thermostability, about 100-110°C. The exact enzyme concentration and incubation time of starch hydrolysis could produce maltodextrin optimally. However, maltodextrin as a foaming agent and the prevention of crystalline formation had functional properties that approach gelatin, so it can be concluded that maltodextrin was developed further as an alternative to the use of gelatin in marshmallow products.","PeriodicalId":178436,"journal":{"name":"JURNAL AGROINDUSTRI HALAL","volume":"56 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121054696","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

Studi Kasus Pengaruh Logo Halal dan Kesadaran Halal terhadap Keputusan Pembelian Bakso Sapi di Ciawi - Bogor 研究洁食标志影响的案例，研究洁食对西维-茂物购买肉丸的决定的意识

JURNAL AGROINDUSTRI HALAL Pub Date : 2019-10-30 DOI: 10.30997/jah.v5i2.1965

Distya Riski Hapsari, Intan Kusumaningrum, S. Aminah, Sri Dewi Puspitasari

{"title":"Studi Kasus Pengaruh Logo Halal dan Kesadaran Halal terhadap Keputusan Pembelian Bakso Sapi di Ciawi - Bogor","authors":"Distya Riski Hapsari, Intan Kusumaningrum, S. Aminah, Sri Dewi Puspitasari","doi":"10.30997/jah.v5i2.1965","DOIUrl":"https://doi.org/10.30997/jah.v5i2.1965","url":null,"abstract":"Penelitian ini bertujuan untuk mengetahui pengaruh logo halal dan kesadaran halal terhadap keputusan pembelian dengan metode survei menggunakan kuesioner pada masyarakat muslim di kecamatan Ciawi-Bogor. Sampel diambil dengan metode purposive sampling. Teknik analisis yang digunakan adalah analisis regresi berganda. Dari hasil penelitian menemukan bahwa: (1) Logo Halal berpengaruh positif terhadap keputusan pembelian dengan nilai regresi 0,472 dan tingkat signifikansinya 0,001. (2) Kesadaran Halal berpengaruh positif terhadap keputusan pembelian dengan nilai regresi 0,469 dan tingkat signifikansinya 0,000. (3) Logo halal dan kesadaran halal berpengaruh positif terhadap keputusan pembelian dengan tingkat signifikansinya 0,000, lebih kecil dari 0,05 (p<0,05). Persamaan regresi yang diperoleh adalah Y= 20,269 + 0,472X1 + 0,469X2. Pada penelitian tahap 2 dilakukan uji keamanan pangan boraks dan formalin pada produk bakso dalam kemasan dengan menggunakan tes kit dengan 2 kali ulangan, hasil penelitian dari 12 sampel tidak terdeteksi adanya formalin maupun boraks.Kata Kunci: Logo halal, kesadaran halal,uji boraks, uji formalin","PeriodicalId":178436,"journal":{"name":"JURNAL AGROINDUSTRI HALAL","volume":"33 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125866807","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