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Tri Cahyanto
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INDONESIA
Indonesian Journal of Halal Research
Published by Universitas Islam Negeri Sunan Gunung Djati Bandung
ISSN : 26563754     EISSN : 26570165     DOI : 10.15575/ijhar
Core Subject : Religion, Health, Science, Education, Social,
Religion Biochemistry, Genetics & Molecular Biology Environmental Science Medicine & Pharmacology Other
Indonesian Journal of Halal Research (IJHAR) (p-ISSN: 2656-3754, e-ISSN: 2657-0165) is a scientific journal published by the Halal Center UIN Sunan Gunung Djati Bandung. This journal contains scientific papers from Academics, Researchers, and Practitioners about research on halal. Indonesian Journal of Halal Research (IJHAR) is published twice a year in February and August. The paper is an original script and has a research base on halal.
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Articles 5 Documents
 1 
Search results for , issue "Vol 1, No 1 (2019): February" : 5 Documents clear
Physical and Chemical Characteristic of Halal Gelatin Extracted from Buffalo Hide with Addition of Pineapple Rind at Different Ratio Aprizal Aprizal; Irdha Mirdhayati; Yendraliza Yendraliza
Indonesian Journal of Halal Research (IJHAR) Vol 1, No 1 (2019): February
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v1i1.4109

Abstract

The production of halal gelatin from buffalo hide waste which is animal be slaughtered according to Islamic law and using pineapple rind as an extraction agent was an alternative to produce halal gelatin. The availability of buffalo hide in Riau Province was stable and its hide had high protein content. This research was conducted to produced and determine the characteristics of halal gelatin from buffalo hide using solution of pineapple skin in terms of their physical and chemical properties. The Completely Randomized Design (CRD) was experimental design used with consist of 3 treatments and 4 replications. The treatment was ratio hide :  pineapple rind solution, namely 3:1, 3:2 , 3:3 w/v. The parameters observed were yield, viscosity, color, pH, ash content and moisture content. The results showed that immersion of buffalo hide in the solution of pineapple rind at different ratio gave highly significant increased the viscosity and ash content of gelatin but not significant effect to yield percentage , color, pH and moisture of gelatin. The yield percentage ranging from 5.99-7.33%, pH 4.83-4.85, viscosity was 1.95-2.20 cP, color 0.54-0.71 absorbance unit, ash 0.25-, 032% and moisture 9.97-9.99%. It can be concluded that the best treatment was ratio 3:2 and 3 : 3 according to had viscosity, pH, color, ash and moisture in line with the standard of gelatin by Gelatin Manufacture Institute of America (GMIA).
Management of Supply Chain Process for Meat Products Muhammad Nusran; Roslina Alam; Dien Triana; Idris Parakkasi; Tajuddin Abdullah
Indonesian Journal of Halal Research (IJHAR) Vol 1, No 1 (2019): February
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v1i1.4089

Abstract

The purpose of this research plan is to make a mapping of the Halal Critical Point of Beef Products and a number of Processed Beef Products and also to create a Supply Chain Process Flow System for Meat products. Data and analysis of data explored in this research plan are stakeholders in the halal supply chain, namely authority institutions such as slaughtering houses (RPH), producers, logistics providers, operators, consumers, and the government by making questionnaires to identify criteria and sub-criteria important. The survey discusses consumer perceptions of the halal supply chain of products of beef and processed beef using the score method. The results of data processing can then be analyzed using the Analytical Hierarchy Process (AHP) model. This study is expected to contribute to the selection of important criteria for halal supply chains of Meat products and their processed products, then contribute to the priority index using AHP (Analytic Hierarchy Process)
Pig Sample Handling in Research Laboratory Scale Yuni Kulsum; Ayuni Adawiyah; Fatiya Shofwaturrohmani; Desi Nurjanah
Indonesian Journal of Halal Research (IJHAR) Vol 1, No 1 (2019): February
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v1i1.4091

Abstract

The laboratory is a closed room or open room as a place for conducting experiments and research. One understanding when laboratory research is important to master is the management of samples, especially wet samples. One sample sample that requires special handling is a sample of pig. The management of samples, especially samples of unclean ingredients, do not yet have clear references so that they become a big dilemma and become uneasy with Muslims if they are not managed properly. The method used in writing this article is literature study, discussion and study. The results include laboratory layout, organizing laboratory management, and retrieval techniques as well as handling laboratory pig samples. In general, handling pig samples on a laboratory scale must be done with extra caution, detail, and aseptism 
Principal Component Analysis (PCA) Method for Classification of Beef and Pork Aroma Based on Electronic Nose Imam Tazi; Nur Laila Isnaini; Mutmainnah Mutmainnah; Avin Ainur
Indonesian Journal of Halal Research (IJHAR) Vol 1, No 1 (2019): February
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v1i1.4155

Abstract

There are several testing processes for consuming meat products. Organoleptic evaluation is an evaluation based on color, texture, smell, and taste. This research aims to find out the response pattern of 10 gas sensor array contained in the electronic nose against the odor pattern of beef and pork base on a smell. The classification method used is using the Principal Component Analysis (PCA) method. This method is expected to simplify the test of differences in beef and pork based on the aroma. The meat used is standard beef and pork consumption that has been sold in supermarkets. Samples of beef and pork are then ground until smooth. After that, it is weighed until it reaches 1 ounce. The meat samples were tested using an electronic nose consisting of 10 gas sensors. The multivariate analysis method was used to classify the aroma of beef and pork. The results of the data processing showed that the aroma classification of beef and pork which was indexed by the electronic nose was perfect. Based on the PCA method, the proportion of PC1 is 93.4%, and PC2 is 4.9%. From the second cumulative number, the value of the first PC was obtained 98.3%. This value indicates that only with 2-dimensional data, can represent ten dimensions of data. The loading plot shows that the MQ-138 and MQ-3 sensors are the most powerful sensors in testing samples of beef and pork.
Na-Alginate Utilization of Brown Algae (Sargassum sp.) as A Halal Edible Film Basic Materials Nisa Nur Khasanah; Vina Amalia; Baiq Vera El Viera; Asti Sawitri
Indonesian Journal of Halal Research (IJHAR) Vol 1, No 1 (2019): February
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v1i1.4242

Abstract

Edible films made of Na-alginate from brown algae have great potential to be developed as brown algae have a fairly high abundance in Indonesia but have not been widely used. Therefore, in this study conducted by making edible films made from Na-alginate modified by the addition of hydrocolloids carrageenan and glycerol plasticizier. The addition of carrageenan biopolymers is the property of the produced Edible film. The use of glycerol as a plasticizer aims to improve the properties of elasticity Edible films. This research method consists of two stages. First, the isolation and characterization of Na-alginate. Both the preparation and characterization of making edible films. Na-alginate characterization results in yield of 25.68%, 10.84% moisture content, ash content of 23.79%. The carrageenan on the formula Edible films affect the characterization of the resulting films. The value of water absorption from 333.13% to 335.45% and the elongation of 26.26% to 33.34%, and the declining value of tensile strength of 8.93 MPa to 4.17 MPa and young's modulus values of 0.34 MPa to 0.22 MPa with the addition of carrageenan on an Edible film formula.

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