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All Journal Argipa (Arsip gizi dan Pangan) JURNAL PERTANIAN QARDHUL HASAN: MEDIA PENGABDIAN KEPADA MASYARAKAT Agritechnology : Jurnal Teknologi Pertanian Indonesian Journal of Applied Research (IJAR) JURNAL AGROINDUSTRI HALAL Jurnal Ilmiah Pangan Halal
Mardiah
Universitas Djuanda
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Decision Sciences, Operations Research & Management Education Engineering Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Medicine & Pharmacology Public Health Social Sciences Veterinary Other

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KAJIAN DETAILED ENGINEERING DESIGN (DED) PABRIK DAN STUDI KELAYAKAN PRODUK MILKY JELLY DENGAN PENDEKATAN KEAMANAN PANGAN DI PERUSAHAAN AINI FOOD INDONESIA Endang Sunaryo; Adi Prasetya; Mardiah
Jurnal Ilmiah Pangan Halal Vol. 2 No. 1 (2020): JURNAL ILMIAH PANGAN HALAL
Publisher : Universitas Djuanda

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Abstract

Facing business competition at home and abroad, home industry businesses must be able to prepare themselves and have a strategy to be able to produce quality products. In producing quality food products and safe for consumption, it is necessary to use food safety standards. Aini Food Indonesia is an IRT or IKM that processes food products. The purpose of this study is to analyze and recommend food safety systems such as CPPOB and HACCP, to propose a factory Detailed Engineering Design (DED) and to conduct a financial-based business feasibility study. This research is a descriptive qualitative study, which describes and explains the conditions at IKM Aini Food Indonesia. Based on the results of CPPOB and HACCP analysis, several discrepancies were found and critical points that must be controlled in the process of making milky jelly. The results of this study can be concluded that based on the CPPOB and HACCP analysis, IKM Aini Food Indonesia must make repairs that are incompatible, such as improving infrastructure with the DED design. Based on the business feasibility study analysis, this IKM is feasible to run its business with new investment and add production capacity and sales.
ANALISIS KEHALALAN DAGING SAPI DENGAN METODE PORK DETECTION KIT (PDK) DAN TINGKAT KEPEDULIAN KONSUMEN DALAM MENGKONSUMSI DAGING SAPI HALAL Mardiah Mardiah; Lia Amalia; Dinda Army Trimelati
Jurnal Ilmiah Pangan Halal Vol. 2 No. 2 (2020): JURNAL ILMIAH PANGAN HALAL
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v2i2.4606

Abstract

Analysis of the halal beef in Bekasi City Market is very necessary to find out whether meat traders do adulteration or not. This study aims to determine whether the meat being sold is contaminated with wild boar meat and to determine the level of consumer concern in consuming halal meat in Bekasi City. The method used in this research is the Pork Detection Kit (PDK) method and the survey method using a questionnaire to the community in Bekasi City. The research sample was taken by using purposive sampling method. The data obtained were analyzed descriptively. The results showed that the beef sold in the Bekasi City market was negative for pork contamination. At the level of consumer concern in consuming halal meat, the results show that 80% of the people in Bekasi City have considered the halal aspect when buying meat for consumption, either fresh meat or frozen meat. Keywords: meat, adulteration, pork detection, halal concern.
PEMANFAATAN 8 JENIS REMPAH DIBIDANG KOSMETIK, BUMBU MASAK, MAKANAN HINGGA FRAGRANCE DAN FLAVOUR Arti Hastuti; Tiara amanda Lestari; Mardiah
Jurnal Ilmiah Pangan Halal Vol. 3 No. 1 (2021): JURNAL ILMIAH PANGAN HALAL
Publisher : Universitas Djuanda

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Abstract

Potensi rempah di Indonesia sangat melimpah. Potensi rempah lokal ini belum tergarap dengan baik, karena minimnya informasi dan pemahaman masyarakat akan pemanfaatan rempah yang hanya sebatas bumbu masakan saja. Tujuan untuk mengeksplorasi karakteristik bagian rempah dan komponen kimia pada 8 jenis rempah menjadi salah satu alternatif untuk dikembangkan dibidang kosmetik, bumbu masak, makanan hingga fragrance dan flavour. Metode yang digunakan yaitu metode kualitatif dengan pengumpulan data sekunder melalui studi literatur, analisis deskriptif mengidentifikasi karakteristik bagian rempah dan komponen kimia pada 8 jenis rempah. Hasil menunjukan karakteristik pada bagian rempah buah (vanili, cengkeh, lada/merica), kulit (kayu manis), rimpang (jahe, kunyit), bunga (saffron), dan daun (daun salam), sedangkan komponen kimia dari 8 rempah sangat komplek akan senyawa antioksidan, flavonoid dan komponen zat aktif lainnya. Pemanfaatan dan pengolahan jenis rempah pada bidang kosmetik pada jenis rempah saffron (produk face toner), kayu manis (produk masker anti jerawat), kunyit (produk body lotion), dan lada hitam (produk Serum Anti-Aging). Bidang bumbu masak pada jenis rempah daun salam (produk bumbu serbuk). Bidang makanan pada jenis rempah jahe (produk makanan permen jelly). Bidang fragrance/flavour jenis rempah vanili diolah menjadi fragrance/flavour karakteristik aroma creamy, sweet, vanilla smoky, spicy dan jenis rempah cengkeh sebagai flavour telur asin. Kata Kunci : 8 jenis rempah, komponen kimia, pemanfaatan rempah.
Trend Konsumsi Produk Halal Pada Generasi Z Di Era Revolusi Industri 4.0 Siti Ropikoh; Mardiah Mardiah; Syahrir Akil
Jurnal Ilmiah Pangan Halal Vol. 3 No. 2 (2021): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v3i2.9705

Abstract

Perkembangan revolusi industri 4.0 dapat mempengaruhi tren konsumsi produk pangan untuk Generasi Y dan Z dalam memahami seberapa penting mengkomsumsi produk halal. Bagaimana Generasi Y dan Z membedakan produk halal dan menyikapi isu sosial terkini terkait tren konsumsi produk halal. Metode penelitian yang digunakan adalah metode penelitian kualitatif. Responden yang diambil secara acak mewakilkan dari berbagai umur dari kalangan Generasi Y dan Z (umur 19-28 tahun) sebanyak 10 orang. Data penelitian dikumpulkan secara kuantitatif sehingga didapatkan hasil perbandingan dari total jumlah responden. Teknik pengumpulan data melalui interview dan analisis data yang digunakan adalah analisa kualitatif. Generasi Y dan Z memahami pentingnya mengkonsumsi produk halal, namun tidak semua generasi memahami definisi produk halal yang sebenarnya jika ditinjau dari fisik (kemasan atau kondisi produk). Generasi Y dan Z terpengaruh terhadap isu sosial terkini terkait tren konsumsi produk pangan sehingga mempengarui daya konsumsi. Aktivitas juga mempengaruhi awareness terhadap produk halal. Generasi Y dan Z sudah memahami bagaimana pentingnya mengkonsumsi produk halal untuk diri sendiri dan syariat agama, namun belum sepenuhnya memahami makna produk halal yang sebenarnya jika ditinjau secara fisik pada kemasan atau produk pangan.
Efektifitas Pembinaan Pemenuhan Komitmen Registrasi Pangan Segar Asal Tumbuhan (PSAT) di Kabupaten Sukabumi Widjayanti Widjayanti; Sri Widowati; Mardiah Mardiah
Jurnal Ilmiah Pangan Halal Vol. 4 No. 1 (2022): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v4i1.9828

Abstract

Pangan segar asal tumbuhan (PSAT) merupakan pangan yang menjadi kewenangan dinas yang menangani urusan pangan di Kabupaten/kota. Pelaksanaan pemenuhan 3 komitmen registrasi pangan segar asal tumbuhan (PSAT) oleh pelaku usaha PSAT akan dapat berjalan secara efektif dan efisien apabila didukung oleh berbagai sarana dan prasarana termasuk sumberdaya manusia yang memahami akan pentingnya pemenuhan 3 komitmen registrasi PSAT. Tujuan kegiatan internship di Dinas Ketahanan Pangan adalah agar pelaksanaan pembinaan pemenuhan 3 komitmen registrasi PSAT oleh pelaku usaha dapat berjalan secara efektif sesuai dengan peraturan yang berlaku. Metode yang digunakan dalam kegiatan internship ini adalah dengan cara terjun langsung dalam pelaksanaan kegiatan pembinaan pemenuhan 3 komitmen registrasi PSAT baik di Bidang Keamanan Dinas Ketahanan Pangan Kabupaten Sukabumi, maupun di pelaku usaha PSAT yaitu PD. Aster. Dari hasil internship ini dihasilkan 2 jenis google form untuk form penilaian mandiri dan form penilaian penerapan yang baik PSAT, dihasilkan pula beberapa form standard operating procedures (SOP) yang dapat membantu PD. Aster dalam pemenuhan penerapan yang baik PSAT serta Pendampingan pembuatan SOP di PD. Aster yang telah dilakukan untuk memperbaiki SOP yang telah ada, dan membantu membuat SOP yang belum tersedia untuk dapat mempercepat pemenuhan persyaratan penerapan penanganan yang baik PSAT.
Kajian Sertifikasi Halal Gratis (Sehati) Dengan Skema Self Declare Pada UMKM Dapur Mimi Zusi Eka Fitri; Mardiah
Jurnal Ilmiah Pangan Halal Vol. 5 No. 1 (2023): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v5i1.9996

Abstract

Self-declaration or a statement by a business actor is a statement by a business actor that guarantees that an individual or the organization has stated the requirements based on the policy related to the items identified and explained who is responsible for complying with the policy. Mimi Kitchen UMKM is one of the business actors engaged in the bakery product sector that has been selling in the Tanjung Unggat sub-district and does not yet have a halal certificate for his business. Free halal certification aims to obtain halal certification free of charge or free of charge for business actors who meet the requirements by means of a self-declared business actor's statement which is verified and validated by the halal product process assistant (PPH). This internship report activity aims to provide information about free halal certification (SEHATI), assist with digitalization and registration of SIHALAL for Mimi Kitchen MSMEs in obtaining halal certificates, and find out the problems of the free halal certification program (SEHATI) through self-declaring. This activity was carried out at Mimi's Kitchen UMKM on Jalan Sultan Machmud, Gang Kayu Ara No. 1 RT/RW 02/05, Tanjung Unggat Village, Bukit Bestari District, Tanjungpinang City, Riau Islands Province in April - May 2023. From the results of this activity, a halal certificate was obtained for the Mimi Kitchen MSME business with ID number 21110002632250523 which was issued on May 19, 2023.
Inovasi Lip Balm Berbasis Madu: Pembuatan, Karakterisasi, dan Potensi Aplikasi Gifar Muhammad Nuh; Aji Jumiono; Mardiah
Jurnal Ilmiah Pangan Halal Vol. 5 No. 1 (2023): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v5i1.10000

Abstract

Lip balm is a lip care product to maintain the moisture and health of the lips. Innovations in the cosmetic industry are currently leading to the use of natural ingredients. Honey as a natural ingredient has the potential to be the main ingredient in lip balm. The idea of this research is to produce an innovative honey-based lip balm through the proper manufacturing method, physical and chemical characteristics, and evaluation of its application potential. The method of making lip balm involves honey extraction, formulation with additional ingredients such as vegetable oils, and beeswax, and the use of natural preservatives. At the characterization stage, the resulting lip balm is analyzed to determine its physical properties such as texture, color, and moisture. Chemical analysis was also carried out to evaluate the nutritional content and active compounds in honey-based lip balms. The results of the article review show that honey-based lip balm has a soft texture, and attractive color, and is able to keep the lips moist for quite a long time. Chemical analysis revealed that this honey lip balm contains active compounds such as antioxidants and enzymes which are useful in treating and protecting lips from damage as a result of environmental effects. The potential application of this honey-based lip balm innovation functions as a moisturizer and care for dry lips, protection from the sun, and relieves irritation and inflammation of the lips.
Production of effervescent tablets of rosela flower (Hibiscus sabdariffa L.) and its effect on the in vivo immune system Arti Hastuti; Mardiah; Lucianawati Dewi Dewi; Lia Amalia; Dwi Aryanti Nur’utami; Tiana Fitrilia
ARGIPA (Arsip Gizi dan Pangan) Vol 8 No 1 (2023)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/argipa.v8i1.11895

Abstract

Rosella effervescent tablet is an effervescent product in the form of tablet made from roselle petal extract. This study aimed to evaluate the antioxidant content of the resulting effervescent tablets and the effect of effervescent tablets on the in vivo immune system. The technique for making effervescent tablets used the wet granulation method. Immune system analysis used rat test animals. The type of rat is Sprague Dawley. There were three treatment groups, each group consisted of 5 rats. The first group was the standard group, group 2 was the positive control group which was given Stimuno Forte at a dose of 1.35 mg/kg BW, and the treatment group 3 was given roselle effervescent tablets at a dose of 8.1 mg/kg BW by sonde for 28 days. Blood sampling (leukocytes, differential leukocytes, lymphoid organs (spleen and liver), total serum protein, and serum albumin) was performed on day 0 and day 29. The chemical test results of the effervescent tablets showed an IC50 of 10.35 ppm, a vitamin C content of 2.28 mg/tablet, and an anthocyanin content of 22.12 mg/L. The results of the research on rosella effervescent tablets at a dose of 8.1 mg/kg BW provided a protective effect on the immune system of rat with an average parameter of leukocyte count of 7.58×103/µL, total serum protein of 10.25 g/dl, and relative liver weight of 3. 11% and still within the normal range of Sprague Dawley rats.
Pengaruh Penambahan Berbagai Pengenyal Terhadap Karakteristik Kimia Dan Sensori Bakso MDM (Mechanically Deboned Meat) Ayam Lia Amalia; Velita Velita; Mardiah Mardiah; Julia Kusumaningrum
Jurnal Ilmiah Pangan Halal Vol. 5 No. 2 (2023): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v5i2.10645

Abstract

Bakso biasanya dari daging sapi dengan harga relatif mahal sehingga perlu alternatif lain untuk memperoleh harga jual lebih murah. Penelitian ini mempunyai tujuan agar memperoleh pengetahuan terhadap pengaruh penambahan bahan pengenyal pada karakteristik kimia dan sensori bakso MDM ayam. Rancangan percobaan dilakukan dengan Rancangan Acak Lengkap (RAL) satu faktor yaitu penambahan jenis pengenyal (Kontrol, Karagenan 3%, STPP 0,3%, dan Transglutaminase 0,9%). Uji mutu sensori dan hedonik dilakukan dengan skala garis kemudian dianalisis dengan analisis sidik ragam (ANOVA) dan uji lanjut Duncan pada selang kepercayaan 95%. Produk terpilih akan dianalisis kimia meliputi uji kadar air, abu, protein, dan lemak. Karakteristik mutu terpilih adalah warna putih keabuan, aroma kurang amis, tekstur kekenyalan agak mendekati bakso, dan rasa kurang terasa daging. Uji hedonik pada perlakuan karagenan 3% adalah paling disukai panelis dengan warna suka, aroma suka, tekstur suka, rasa agak suka, dan overall suka. Bakso MDM ayam terpilih berdasarkan mutu sensori dan hedonik adalah karagenan 3%. Hasil uji kimia produk terpilih memiliki nilai kadar air 47,72%, kadar abu 1,76%, kadar protein 8,27%, dan kadar lemak 6,67%. Dari penelitian ini dapat diperoleh kesimpulan bahwa bakso MDM ayam dengan penambahan pengenyal mempunyai sifats ensori berbeda namun tidak berpengaruh pada tingkat kesukaan panelis
Co-Authors A.E. Zainal Hasan Adi Prasetya Ahmaludin Aji Jumiono Aminullah Aminullah Arti Hastuti Delfitriani Dinda Army Trimelati Distya Riski Hapsari Dwi Aryanti Nur’utami Dwi Aryanti Nur’utami Dwi Aryanti Nur’utami Endang Sunaryo Fitrilia, Tiana Gifar Muhammad Nuh Imalia Dwi Putri Irma Novianti Julia Kusumaningrum Lia Amalia Lia Amalia Lia Amalia Lucianawati Dewi Dewi Mega Silpia Noli Novidahlia Retno Kartika Rosdiana Rima Nidaul Hasanah Saraswati AR Siti Ropikoh Soewarno T. Soekarto Sri Rejeki Retna Pertiwi Sri Widowati Syahrir Akil Taniwiryono D Tiana Fitrilia Tiara Amanda Lestari Titi Rohmayanti Velita Velita Widjayanti Widjayanti Yasri Apriani Zusi Eka Fitri