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All Journal Jurnal Ilmiah Teknologi Pertanian Agrotechno Jurnal Pengabdian dan Peningkatan Mutu Masyarakat (JANAYU)
Palupi Melati Pangastuti
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Religion Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Social Sciences Other

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PENINGKATAN PENGETAHUAN KONSUMEN DAN SOSIALISASI MAKANAN HALAL DAN TOYIB DI SEKOLAH DASAR MUHAMMADIYAH 3 WIROBRAJAN, YOGYAKARTA: PENINGKATAN PENGETAHUAN KONSUMEN DAN SOSIALISASI MAKANAN HALAL DAN TOYIB DI SEKOLAH DASAR MUHAMMADIYAH 3 WIROBRAJAN, YOGYAKARTA mustofa ahda; Aprilia Kusbandari; Palupi Melati Pangastuti
Jurnal Pengabdian dan Peningkatan Mutu Masyarakat Vol. 3 No. 1 (2022): Jurnal Pengabdian dan Peningkatan Mutu Masyarakat
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/janayu.v3i1.16963

Abstract

Government regulations require halal product distribution in Indonesia have been regulated in the Halal product law No 33 in 2014. Based on these rules, all producers have to market and distribute halal goods. The goal of halal is to produce healthy food. However, the big problem is that this rule has not been fully realized. In 2021, many products are not clear whether they are halal or not. Therefore, the socialization of halal food for consumers is very important to support government regulations. In this case, the consumers who are in a religious environment from one of the big Islamic organizations. The Basic score of consumers’ knowledge is very good, they have a score above 75. After promotion, the consumers’ knowledge increased. Besides, consumers also understand food additives. Based on these results, the government should drive the consumers and producers to pay attention to their religion because it can increase awareness of halal and toyib products.
Pengaruh Perbandingan Ikan Patin (Pangasius sp.) dan Ayam Terhadap Tingkat Kesukaan Galantin Yunda Maymanah Rahmadewi; Emi Fajar Rizkia; Palupi Melati Pangastuti
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 7 No 2 (2022)
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA.2022.v07.i02.p05

Abstract

The purpose of this study was to determine the level of preference for galantine from a mixture of catfish (Pangasius sp.) and chicken which was assessed from the level of preference for the sensory attributes of color, aroma, texture, taste, and overall preference. This study used a completely randomized design (CRD). Part of the substitution of raw materials for animal protein sources in this study was catfish fillet with 3 levels, namely 604 (100% catfish fillet: 0% chicken fillet), 581 (50% catfish fillet: 50% chicken fillet), and 738. (0% fillet of catfish: 100% chicken fillet) which was then tested for preference for color, aroma, taste, texture, and overall preference. The use of catfish as a substitute for chicken meat in galantin products has a significant difference in the average level of preference for color, aroma, taste, and overall but not significantly different in the average level of preference for texture.
Co-Authors Aprilia Kusbandari, Aprilia Emi Fajar Rizkia Mustofa Ahda Yunda Maymanah Rahmadewi