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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Ilmu dan Teknologi Kelautan Tropis Jurnal Penelitian Pascapanen Pertanian Jurnal Teknologi Informasi dan Ilmu Komputer Jurnal Mutu Pangan : Indonesian Journal of Food Quality Canrea Journal: Food Technology, Nutritions, and Culinary Journal Jurnal Ilmiah Ilmu-Ilmu Peternakan
Joko Hermanianto
Institut Pertanian Bogor
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Engineering Industrial & Manufacturing Engineering Library & Information Science Public Health

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Sistem Sertifikasi Halal dengen Sistem CEROL-SS23000 untuk Berbagai Kategori Produsen Pangan Ha Phi Ro; Feri Kusnandar; Joko Hermanianto
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 4 No. 1 (2017)
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

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Abstract

Consuming halal food is a mandatory for every muslim. For this reason, it is important for food producers to provide halal food. Demand of halal food increases significantly in line with the growth of muslim population and the awareness of muslim to consume halal food. Halal food production has become the concern of food producers in the last twenty years, including in Indonesia. The assurance of halal food production by food producers are applied through certification process. In Indonesia, the process of halal certification was conducted by the Indonesian Council of Ulama (MUI), namely the Institute for Foods, Drugs, and Cosmetics (LPPOM MUI). Indonesia has become the pioneer in the establishment of halal certification system. Currently LPPOM MUI has established Halal Certification Online Service System (CEROL-SS23000) in order to facilitate the halal certification process. This research studied the implementation of halal certification system for various food producer categories conducted by LPPOM MUI in applying the CEROL-SS23000 system. The primer data was obtained through survey to some categories of food producers to gain perception from food producers on the CEROL-SS23000 application. The survey showed that food producers satisfied with the CEROL-SS23000 system in facilitating the halal certification process.
Integrasi Sistem Manajemen ISO 9001, ISO 22000, dan HAS 23000 dan Penerapannya di Industri Pengolahan Susu Putra Aviva Ivada; Joko Hermanianto; Feri Kusnandar
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 2 No. 1 (2015): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

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The fragmented management system of quality (ISO 9001), food safety (ISO 22000), and halal assurance (HAS 23000) requires a lot of allocated resources in a food company. This study aimed to develop an Integrated Management System (IMS) that ful ll the three management systems. For a case study, the implementation of IMS model and its effectiveness was evaluated in PT IPS. The IMS model consists of 16 main clauses and 24 sub-clauses. Quantitative data showed that PT IPS met 56% of IMS sub-clauses. In order to fully implement the IMS model, PT IPS needed to set up a strategy to assign priority scale for each criteria. Socialization to personells is important to improve their understanding and awareness as well to improve involvement of various authorities to determine risk assessments, especially on the change control processes that impacted on the decreasing bureaucracy obstacles. Furthermore, PT IPS also needed to improve planning, employee’ empowerment, establish rules and procedures and apply hierarchical structure of the organization. In the scale of importance, emphasizing on the advantages of IMS implementation to top and middle managements is important to increase the motivation of employees. The IMS model successfully eliminates working time, reduced operating cost and minimized third-party audit findings. 
Karakteristik Daging dengan Penambahan NaCl pada Berbagai Waktu Aging Post Mortem Wahniyathi Hatta; Joko Hermanianto; Rarah RA Maheswari
Jurnal Ilmiah Ilmu-Ilmu Peternakan Vol. 9 No. 2 (2006): November 2006
Publisher : Fakultas Peternakan Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (131.749 KB) | DOI: 10.22437/jiiip.v0i0.577

Abstract

It  is  important  to  maintain  meat  characteristics  after  slaughtering  because  its relationship  with  preferences  and  economics  values of  meat  and  meat  product.    Salt addition  is  an  alternative.    The  aim  of  this  research  was  to  observe  influence  of  salt addition  on  meat  characteristics  during  the  first  7  day  of  post  mortem  aging.    Meat sample was divided into three groups of salt added treatments : 1) without salt addition, 2) salt added at one  day prior to aging, and 3) salt added every day along aging period.  The results showed that salt added at the zero day was to increase pH, solubility of salt-soluble  protein,  and  water  holding  capasity  (WHC)  to  a higher  level  compared  to  the other two treatments.  Although salt  addition may increased the meat characteristics, decreasing these characteristics could not be avoided when the meat stored for 7 day post mortem aging.  
Co-Authors Anton Apriyantono Asep Wawan Permana Budi Nurtama Bustanussalam Dhita Sari Eris Septiana Evi Savitri Iriani Fauzia Izzati Fauzy Rahman Feri Kusnandar Feri Kusnandar Ha Phi Ro Hari Sakti Ramadhan Hendry Noer Fadlillah Ishmah Hanifah Kudang Boro Seminar Lira Felanesa M Arpah Nfn. Etikaningrum Nila Susila Yulianti Nugraha Edhi Suyatma Partomuan Simanjuntak Puspo Edi Giriwono Putra Aviva Ivada Rahmawati, Siti Irma Rarah RA Maheswari Ratna Yudtyhia Andayani Rizal Syarief Rizal Syarief Syahrul Syahrul Wahniyathi Hatta Wiwit Estuti Yatri Hapsari Zakiah Wulandari