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All Journal Aplikasia: Jurnal Aplikasi Ilmu-Ilmu Agama JURNAL Al-AZHAR INDONESIA SERI HUMANIORA JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI PREPOTIF : Jurnal Kesehatan Masyarakat Jurnal Riset Sains dan Kimia Terapan Journal of Food Technology and Health
Maryam Jameelah
Universitas Al-Azhar Indonesia
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Electrical & Electronics Engineering Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Public Health Social Sciences Other

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COVID-19 CONFINEMENT CHANGED DIETARY BEHAVIOUR IN INDONESIA Nafisah Eka Puteri; Ayu Diah Damayanti; Maryam Jameelah; Sarah Giovani
PREPOTIF : JURNAL KESEHATAN MASYARAKAT Vol. 6 No. 1 (2022): April 2022
Publisher : Universitas Pahlawan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/prepotif.v6i1.2600

Abstract

Pandemic has affected various sectors and caused alteration in many fields. Dietary behaviour might change due to COVID-19 pandemic. Previous studies related to dietary behaviour during COVID-19 pandemic had been done in several countries. However, there is limited study on consumption pattern in Indonesia during pandemic. Our work focused on observing the changes in dietary behaviour of Indonesian during COVID-19 confinement. In order to reach the purpose, a cross-sectional study was conducted by using online questionnaire distributed using social media. The information of respondents related to socio-demographic and situation during confinement were gathered. Furthermore, respondents were also inquired about the consumption of vegetable, fruit, supplement and vitamin, soft drink, snack, and jamu or empon-empon during COVID-19 confinement. The results will be useful for industries and government due to the lack of information related to dietary behaviour during COVID-19 confinement in Indonesia. The results found an increasing and decreasing consumption of certain food group due to economic situation, stress and anxiety, and also food accessibility. COVID-19 confinement also changed the way in preparing meal. This condition was also affected by the increasing of respondents’ awareness on healthier lifestyle. A longer observation accompanied by Body Mass Index information is able to illustrate the impact of dietary behaviour during COVID-19 pandemic on chronic disease tendency.
Penerapan Cara Produksi Pangan yang Baik pada Industri Kecil Menengah (IKM) yang Telah Tersertifikasi Halal LPPOM MUI Provinsi DKI Jakarta Maryam Jameelah; Nafisah Eka Puteri
JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI Vol 5, No 4 (2020)
Publisher : Universitas Al Azhar Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36722/sst.v5i4.418

Abstract

Abstrak - Sertifikasi Halal suatu produk pangan tentu meningkatkan kepercayaan konsumen pada produk pangan tersebut. Akan tetapi, kriteria ‘halal’ tidaklah cukup jika tidak memperhatikan aspek ‘thoyyib’. Masyarakat umumnya mengira bahwa pangan bersertifikat halal sebagai pangan yang ‘thoyyib’. Aspek ‘thoyyib’ yang dimaksudkan adalah aman dikonsumsi dan telah melalui tahapan atau prosedur yang sesuai, sehingga diharapkan tidak menimbulkan efek penyakit bagi konsumen. Penelitian ini bertujuan untuk memperoleh deskripsi mengenai penerapan cara produksi pangan yang baik pada industri kecil menengah produk minuman dan bahan minuman yang telah tersertifikasi halal. Pada penelitian ini metode survei dilakukan dengan teknik purposive sampling. Data yang diamati berupa pengetahuan pemilik mengenai CPPB (Cara Produksi Pangan yang Baik) dan ketercapaian penerapan CPPB, terutama pada fasilitas sanitasi, higienitas proses produksi, serta pengawasan proses produksi. Teknik pengumpulan data dilakukan dengan wawancara dan observasi dengan bantuan kuesioner, panduan wawancara, dan lembar observasi. Data dianalisis dengan teknik analisis deskriptif melalui penyajian berbentuk grafik, tabel dan narasi. Data hubungan penerapan CPPB dan sertifikasi halal diolah menggunakan XLSTAT dengan Principal Component Analysis (PCA). Hasil analisa menunjukkan bahwa sertifikasi halal pada IKM tidak hanya mencerminkan aspek “halal” tetapi dapat pula mencerminkan aspek “thoyyib” produk yang dihasilkan. Sementara itu, tingkat pengetahuan pemilik IKM tidak dapat mencerminkan tingkat keamanan pangan yang diimplementasikan selama proses produksi. Hal ini dapat disebabkan oleh kurangnya kesadaran pemilik dan penanggungjawab IKM dan tidak adanya pengawasan oleh lembaga atau badan yang bertanggungjawab akan kulitas produk.Abstract – Consumer trust in food products may increase with halal claims on the product. However, ‘halal’ is different from ‘thoyyib’. People assume that halal food is ‘thoyyib’. ‘Thoyyib’ means good to consume and health for the body. This study aimed to obtain the description of Good Manufacturing Practice (GMP) on Small and Medium Enterprises (SMEs) holding Halal certification. To gain the purpose, the purposive sampling method was applied to this research. The level of IRTP and knowledge level of GMP were observed. Data were collected by interview and observation. Data were analyzed by descriptive analysis using the graph, table, and narration. Correlation of GMP implementation and the halal claim was provided by Principal Component Analysis (PCA) using XLSTAT. Results showed that halal claims on SMEs may reflect the safety of the product. Halal-claimed food might be classified as ‘thoyyib’ food. However, the knowledge level of the owner can not reflect the food safety level of the product.Keywords - CPPB, Halal Certificate, LPPOM MUI, Small and Medium Enterprises (SMEs)
UJI KADAR LOGAM BERAT PADA SAMPEL AIR DAN KERANG DI MUARA CENGKARENG DRAIN Imam Santoso; Maryam Jameelah; Arif Subiyandono; Epong Utami; Hambali Ahmad; Tia Wadiastuti
Jurnal Riset Sains dan Kimia Terapan Vol 2 No 2 (2012): JRSKT - Jurnal Riset Sains dan Kimia Terapan, Volume 2 Nomor 2 Desember 2012
Publisher : Program Studi Kimia Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (211.913 KB) | DOI: 10.21009/JRSKT.022.07

Abstract

Muara Cengkareng Drain merupakan salah satu muara yang termasuk ke dalam 13 muara yang masuk ke area Teluk Jakarta. Sepanjang aliran sungai Cengkareng Drain banyak terdapat pabrik dan perumahan yang dapat menyebabkan pencemaran pada badan air. Pencemaran yang paling mengkhawatirkan adalah pencemaran oleh logam berat. Tujuan dari penelitian ini adalah untuk mengetahui kadar logam berat Hg, Pb, Cd pada sampel air laut dan kerang di Muara Cengkareng Drain hingga lokasi pertambakan kerang. Hasil menunjukkan kadar Hg pada ketiga lokasi sampling berkisar antara 0.001-0.002 mg/l. Kadar Hg dan Pb pada sampel kerang hijau adalah sebesar 0.12 dan 0.4 mg/kg. Kadar Pb tidak terdeteksi pada sampel air dan kadar Cd tidak terdeteksi pada sampel air dan kerang. Kata Kunci : Uji Kadar Logam, Berat, sampel air, kerang.muara Cengkareng drain Cengkareng Drain Estuary is one of the estuary that is included in the 13 estuaries that enter the area of the Jakarta Bay. Cengkareng Drain along the river there are many factories and housing that can cause pollution in water bodies. The most alarming pollution is pollution by heavy metals. The purpose of this study was to determine the levels of heavy metals Hg, Pb, Cd in samples of seawater and shellfish in the estuary until Cengkareng Drain clams aquaculture site. The results showed Hg levels in all three sampling locations ranged from 0001-0002 mg / l. Levels of Hg and Pb in mussels sampled were at 0.12 and 0.4 mg / kg. Levels of Pb was not detected in water samples and the levels of Cd was not detected in water samples and shellfishKeywords :Test levels of heavy metals, water samples, shellfish, Cengkareng Drain Estu
Persepsi Mahasiswa Prodi Teknologi Pangan Mengenai Keterkaitan Program Program Merdeka Belajar Kampus Merdeka Dengan Kompetensi Lulusan Sarah Giovani; Maryam Jameelah; Nafisah Eka Puteri; Ema Komalasari; Afiya Deliana Putri
JURNAL Al-AZHAR INDONESIA SERI HUMANIORA Vol 7, No 2 (2022): Juli 2022 (Edisi Khusus MBKM)
Publisher : Universitas Al Azhar Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36722/sh.v7i2.997

Abstract

The MBKM program is a program to prepare graduates who are ready to work with areas of expertise and the needs of the world of work. The purpose of this study was to determine the perception of students, especially students of the Food Technology Study Program, Al-Azhar University, Indonesia, on the relationship between the MBKM program and the competencies of graduates that must be possessed in the future, or post-lecture period. The data source is obtained from an online survey conducted by the Ministry of Education, Culture, Research, and Technology Directorate General of Higher Education by involving 25 students of the Food Technology Study Program. The perceptions of those students towards the realm of graduate competence after participating in the MBKM program are: (1) the MBKM program is considered very useful, (2) The improvement of soft skills for graduates shows that there is a fairly good improvement, (3) MBKM activities are quite important in preparation for the post-campus period, (4) MBKM activities are by the needs of graduates, (5) Interested and intend to choose internships or work practices as learning activities outside the study program of interest.Keywords - Food Technology, Graduates, Learning outcomes, MBKM Program, Perception
PENDAMPINGAN LEGALITAS USAHA, SPP-IRT, DAN SERTIFIKASI HALAL PRODUK UMKM DESA PAGELARAN, KECAMATAN MALINGPING, LEBAK, BANTEN Maryam Jameelah; Ema Komalasari; Azzahra Putri Diandra; Sarah Giovanni; Yunus Efendi
Aplikasia: Jurnal Aplikasi Ilmu-ilmu Agama Vol. 22 No. 2 (2022):
Publisher : UIN Sunan Kalijaga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14421/aplikasia.v22i2.2992

Abstract

Business legality is one of the important things that becomes one of the foundations of legal certainty for Small and micro-scale enterprises. Many businesses are reluctant to register their business due to the complexity of the process. This phenomenon is the main problem in areas far away from the city. Pagelaran Village has various kinds of dry and wet-based food products that are widely traded and become local specialties, unfortunately, most of them are traded without a clear food label, and do not yet have business legality, SPP-IRT, and halal certificates. Mentoring activity is carried out using the interview method, filling the documents, and socializing various important matters related to business legal aspects. Based on the results of the mentoring activity, it can be seen that the mentoring process succeeded in achieving a 100% success rate for managing business legality, having food labels, and having SPP-IRT numbers. In addition, 50% of business actors are known to have obtained halal certificates for their products. This mentoring activity is expected to contribute to increasing the competitiveness of MSMEs in Indonesia.
PENERAPAN PROSEDUR SANITASI DAN HIGIENE RUMAH POTONG HEWAN RUMINANSIA DI JAKARTA Ema Komalasari; Maryam Jameelah; Saepul Imam
Jurnal Teknologi Pangan dan Kesehatan (The Journal of Food Technology and Health) Vol 4, No 2 (2022): November
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/jtepakes.v4i2.1410

Abstract

ABSTRAK: Daging sapi masuk dalam bahan pangan kategori mudah rusak. Kualitas dan keamanan daging ditentukan oleh pelaksanaan penyediaan daging di rumah potong hewan (RPH), termasuk di dalamnya adalah penerapan proses sanitasi dan higienitas. Tujuan dari penelitian adalah untuk menilai rumah potong hewan kategori ruminansia di Jakarta yang di dasarkan pada pedoman yang dikeluarkan oleh Menteri Pertanian Republik Indonesia. Penelitian dilakukan menggunakan metode observasi, yaitu dengan cara survei dan pengamatan, terdiri dari 4 tahapan: (1) penyusunan kuesioner; (2) Permohonan Data RPH DKI Jakarta ke dinas terkait; (3) observasi RPH; (4) analisis data. Tahap Observasi dilakukan di satu Rumah Potong Hewan daerah Jakarta Timur. Kuesioner disusun dengan mengacu pada Peraturan Kementerian Pertanian No 11 tahun 2020. Hasil penelitian menunjukkan total jumlah temuan penyimpangan minor 11 poin dan mayor 7 poin. RPH yang dijadikan objek penelitian masuk kategori RPH Tingkat II (Baik), dengan kriteria batasan penyimpangan minor kurang dari 13 dan mayor kurang dari 10 penyimpangan. Jumlah penyimpangan paling banyak ditemukan pada aspek bangunan, fasilitas, dan peralatan. Hasil tersebut menunjukkan perlunya evaluasi bagi pihak RPH untuk meningkatkan standarisasi keamanan pangan hingga perbaikan serta pengembangan aspek bangunan, fasilitas, dan peralatan. Studi mengenai penilaian prosedur sanitasi higiene RPH dengan mengacu pada pedoman yang baru ini diharapkan dapat menjadi acuan dasar bagi penelitian lanjutan lainnya. ABSTRACT:Beef included as a perishable food. The quality and safety of beef determined by the implementation of the supply of meat in slaughterhouses (RPH), including the implementation of sanitation and hygiene processes. The aim of the study was to assess the ruminant slaughterhouse in Jakarta based on the guidelines issued by the Minister of Agriculture of the Republic of Indonesia. The research was conducted using observational methods, consisting of 4 stages: (1) composing a questionnaire; (2) finding RPH data in Jakarta Province; (3) observation; and (4) data analysis. The observation (step 3) was carried out at one slaughterhouse in East Jakarta. The questionnaire was prepared with reference to the Ministry of Agriculture Regulation No. 11 of 2020. The results showed the total number of findings for minor deviations was 11 points and major deviations were 7 points. The slaughterhouse in this research is included in the category of RPH Level II (Good), with the criteria for minor deviation limitations of less than 13 and major deviations less than 10. The most number of deviations was found in the aspects of buildings, facilities and equipment. These results indicated the need for an evaluation of the RPH to improve food safety standards especially in buildings, facilities and equipment aspects. The study on the assessment of slaughterhouse sanitation hygiene procedures by referring to the new guidelines is expected to become a basic reference for other further research.
Pengaruh Formulasi Hidrokoloid Iota Karaginan Terhadap Karakteristik Kimia Dan Sensori Selai Lembaran Kacang Hijau (Phaseolus Radiatus L.) Sarah Giovani; Maryam Jameelah; Afiya Deliana Putri
JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI Vol 8, No 2 (2023): Mei 2023
Publisher : Universitas Al Azhar Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36722/sst.v8i2.1896

Abstract

Mung bean (Phaseolus radiatus L.) sheet jam is defined as a jam product that is modified into  sheet form. The characteristics of sheet jam are in the form of a compact sheet, plastic, and not sticky when removed from the packaging. Iota carrageenan is used in the manufacture of sheet jam as a texturizer to form a dense sheet texture. This study aimed to determine mung bean sheet jam's chemical and sensory characteristics. This study was experimental with a completely randomized design (CRD) with only one factor, i.e. iota carrageenan concentration (0.75%, 1.0%, and 1.25%). The results showed that the formula with the addition of iota carrageenan concentration of 1.25% (F3) was the most preferred by the panelists based on color, aroma, texture, taste, and overall parameters. The nutritional content of the mung bean sheet jam product produced from the selected formula was carbohydrate (64.97%), protein (9.44%), and fat (20.80%). The dietary fiber content of the mung bean sheet jam content product was 19.71%. Based on the Recommended Dietary Allowances (RDA) per serving (100grams) of mung bean sheet provides the energy needs of 485 kcal, 16% protein, 31% fat, and 20% carbohydrates for the general group.Keywords - Carrageenan, Jam, Mung bean, Sheet
Co-Authors Afiya Deliana Putri Afiya Deliana Putri Arif Subiyandono Ayu Diah Damayanti Azzahra Putri Diandra Ema Komalasari Ema Komalasari Epong Utami Hambali Ahmad Imam Santoso Nafisah Eka Puteri Saepul Imam Sarah Giovani Sarah Giovanni Tia Wadiastuti Yunus Efendi