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All Journal Jurnal Pendidikan Teknologi dan Kejuruan Jurnal Ilmiah MTG JURNAL INTEGRASI PROSES Jurnal Pengabdian Kepada Masyarakat Universitas Bangka Belitung Jurnal Teknologi Pertambangan PROMINE Jurnal Ilmu Administrasi Publik (JIAP) Jurnal Teknologi & Industri Hasil Pertanian Al Qalam: Jurnal Ilmiah Keagamaan dan Kemasyarakatan JPPI (Jurnal Pendidikan Islam Pendekatan Interdisipliner) Jurnal Teknologi Pertanian ALGORITMA : JURNAL ILMU KOMPUTER DAN INFORMATIKA Proceedings of the International Conference on Applied Science and Health JURNAL PERTANIAN QARDHUL HASAN: MEDIA PENGABDIAN KEPADA MASYARAKAT Jurnal Ilmu Fisika Jurnal Kesehatan Ilmiah Indonesia / Indonesian Health Scientific Journal EDUKA : Jurnal Pendidikan, Hukum, Dan Bisnis JOURNAL EDUCATIONAL OF NURSING(JEN) Jurnal Ilmiah Kebidanan (The Journal Of Midwifery) At-Tarbawi : Jurnal Pendidikan, Sosial dan Kebudayaan JPK: Jurnal Proteksi Kesehatan Excellent Midwifery Journal Jurnal Ilmiah Berkala: Sains dan Terapan Kimia JURNAL AGROINDUSTRI HALAL MINERAL e-Jurnal Inovasi Pembelajaran Sekolah Dasar Jurnal Ilmiah Pangan Halal Samawa (sakinah, Mawaddah Warahmah)
Mardiah Mardiah
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Journal : Jurnal Ilmiah Pangan Halal

 1 
ANALISIS MUTU MINYAK GORENG DENGAN PENGULANGAN PENGGORENGAN Mardiah Mardiah; Sri Rejeki Retna Pertiwi; Darwis Marwa; Aji Jumiono
Jurnal Ilmiah Pangan Halal Vol. 1 No. 1 (2019): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v1i1.2001

Abstract

Cooking oil is one of the food ingredients consumed by all levels of Indonesian society. People generally use cooking oil many times so that the risk to health. The purpose of this study was to test the quality of cooking oil after repeated use. The sampling method is using 4 types of packaging brand oil and 1 type of bulk oil each type of 1 liter. The frying oil sample taken was placed in a sealed bottle, inserted into a thermos, and brought to the laboratory for testing. Type of food used for frying is tempe and mackerel as much as 3 times the frying test. The frying method is deep frying. The analyzes were peroxide number, acid number, and water content. From the research, the characteristic of the quality of cooking oil average peroxide number in the first to third repetition is 0.63-5,63 meq / kg, acid number 0,22-0,56 mg KOH / g, and moisture content 0 , 05-0.18%. In the repetition of frying tempe until fifth cooking oil is above standard, while the frying tempe on the seventh repetition is above standard.Keywords: deep frying, quality, cooking oil. 
TINJAUAN KEAMANAN DAN KEHALALAN PENGEMASAN DESAIN KREATIF Maruli Siregar; Mardiah Mardiah; Siti Irma Rahmawati
Jurnal Ilmiah Pangan Halal Vol. 1 No. 1 (2019): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v1i1.2002

Abstract

Cooking oil is one of the food ingredients consumed by all levels of Indonesian society. People generally use cooking oil many times so that the risk to health. The purpose of this study was to test the quality of cooking oil after repeated use. The sampling method is using 4 types of packaging brand oil and 1 type of bulk oil each type of 1 liter. The frying oil sample taken was placed in a sealed bottle, inserted into a thermos, and brought to the laboratory for testing. Type of food used for frying is tempe and mackerel as much as 3 times the frying test. The frying method is deep frying. The analyzes were peroxide number, acid number, and water content. From the research, the characteristic of the quality of cooking oil average peroxide number in the first to third repetition is 0.63-5,63 meq / kg, acid number 0,22-0,56 mg KOH / g, and moisture content 0 , 05-0.18%. In the repetition of frying tempe until fifth cooking oil is above standard, while the frying tempe on the seventh repetition is above standard.Keywords: deep frying, quality, cooking oil.
REVIEW ARTICLE: THE IMPORTANCE OF HALAL VALIDATION OF INGREDIENTS AS CRITICAL PARAMETER DURING HALAL AUDITS Endang S. Sunaryo; Mardiah Mardiah; Siti Irma Rahmawati
Jurnal Ilmiah Pangan Halal Vol. 1 No. 1 (2019): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v1i1.2003

Abstract

As one of the biggest numbers of Muslim population in the world, Indonesia considering as one of potential market for food and beverages. Latest 3 years data showed products especially Food & Beverages  produced by small & micro industries increased tremendously compared to medium & large enterprises. Among of Asean countries, the growth of consumer goods market in 5 years (2012 – 2017) increased significant (10 %)  particularly packaged food and soft drinks. Therefore more challenges related with validity of raw material/ingredients Halal certification  (its authenticity), validity of GMP and HACCP certification to guarantee “thoyyiban” during food processing and validity of halal supply chain from farm to table (documents authenticity). Interesting facts that due to scarcity of getting halal ingredients, producers tends to sifting to chemical process in orders to make halal audit easy. Unfortunately they ignore the sifting may create another health concern. Others concern are incompletely requirement such as Halal Certificate of ingredients, Certificate of Analysis, Material Safety Data Sheet and Food Processing Chart. Those documents often issued by traders instead of its manufactures (supposed to be). To improve and fasten the innovation, we propose some cooperation and network among ASEAN Halal institutions. Keywords: halal validation, ingredients, critical parameter, halal audit
MINUMAN FUNGSIONAL READY TO DRINK BERBAHAN BAKU REMPAH LOKAL Mardiah Mardiah; Rafiqa Noor; Mira Suprayatmi; Elisa Listianti
Jurnal Ilmiah Pangan Halal Vol. 1 No. 2 (2019): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v1i2.3104

Abstract

The purpose of this study was to study the extraction process of spices, obtain selected formulations based on organoleptic tests and physical stability tests. The research methodology is divided into two stages: the first stage is determining the composition of the spices (ginger, tamarind, turmeric, cardamom,  lemongrass, cinnamon and cloves), using a one factor design that is the difference in the composition of the spices with 3 levels of treatment, namely (A1), (A2) and (A3) .   The second stage uses the formula selected from the first stage and then is treated with 3 concentrations of spice extract (15%, 20% dan 25%) and the concentration of additional CMC (0%, 0.05% , 0.1% ). The results stated that the selected products were A3 composition spices (7.5% Curcuma xanthorrhiza extract, 25% tamarindus indica extract, 10% turmeric extract, 15% cardamom extract, 15% cinnamon extract, 15% lemongrass extract, 12.5% clove extract) with concentrations herbs 15% and CMC concentration 0.1%. This product was chosen because it was rated the most preferred. The results of physical stability analysis of selected products are quite stable with a sedimentation height of 0.04 cm on the 16th day. The selected product has a pH of 3.44, with a curcumin value of 13.70 ppm, and a total phenol of 31 ppm and an antioxidant of 2.97 ppm.
Co-Authors Abrianto Akuan Adelina Sembiring Aditia Ramadhan Aji Jumiono Allwine Allwine Aminullah Aminullah ASRIANA KIBTIYAH Astri Nurhayati Auxilia Febri Wirasny Purba Ayu Ulfah Nur Lubis Budi Astyandini Darwis Marwa Dwi Aryanti Elgatania Dwi Apriastuti Elisa Listianti Elvaswer Elvaswer Endang S. Sunaryo Erna Wati Ibnu Hajar Fajrin, Rafika Gunawan Nusanto Guskarnali Guskarnali Hanafi Hanafi Hanung Anggoro Imarina Imarina Indah Lestari Irwan Dinata Janiar Pitulima Janiar Pitulima Lia Amalia Lisa Putri Damanik Maruli Siregar Mashudi Mashudi Ma’rifat Khoirunnisa Mira Suprayatmi Muhammad Arrofah Muhammad Rahmatul Burhan Noli Novidahlia Nur' Utami Nurul Sakinah Oktarian Wisnu Lusantono PUTRI HANDAYANI R. Marwita Sari Putri Rafiqa Noor Rahmawati, Siti Irma Refdinal Refdinal Ridwan Ridwan Rif’an Fathoni Rodyatun Nisa Siska Suci Triana Ginting Sri Rejeki Retna Pertiwi Sri Widowati Suanti Perwita Br Sinuhaji Sulistiadi Wahyu Sumi Fitri Andini Supriyadi Supriyadi T. YOHANA AYU Tegar Laxmi Pratiwi Tiana Fitrilia Tiana Fitrilia Untung Sukamto Vera Wijaya Wahri Sunanda