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Journal of Halal Science and Research
Published by Universitas Ahmad Dahlan
ISSN : 27156214     EISSN : 29644909     DOI : 10.12928
Core Subject : Education,
Other
Journal of Halal Science and Research (JHSR) is a refereed journal published by Universitas Ahmad Dahlan Yogyakarta. It is a semi-annual journal, published in February and September (two issues each year). The main objective of the publication is to create a platform to publish original articles, research finding, case studies, and book reviews related to the field of Halal Studies. The editorial board welcomes original contributions which have never been published or under consideration for publication in any other publication. The journal invites scholars, practitioners, and researchers to submit articles to the management team. Articles submitted will be published after being verified and modified to suit the standard journals.
Arjuna Subject : Umum - Umum
Articles 5 Documents
 1 
Search results for , issue "Vol. 3 No. 2 (2022): September" : 5 Documents clear
Tapioca quality observation based on physical and chemical properties of products Safinta Nurindra Rahmadhia; Wuryantoro Wuryantoro; Diah Ayuningtyas
Journal of Halal Science and Research Vol. 3 No. 2 (2022): September
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (641.216 KB) | DOI: 10.12928/jhsr.v3i2.6772

Abstract

PT Sinar Pematang Mulia, located in the Mataram Udik area, Central Lampung, is a company engaged in the tapioca flour industry with a production capacity of 500 tons/day. The purpose of the observation in this practical work is to determine whether the tapioca flour product of PT Sinar Pematang Mulia II is following the SNI for the quality of tapioca flour. The methods used include data collection and interviews. The analysis carried out as a determinant of the quality of the finished goods product is the analysis of water content, pH, retain a sample of 100 mesh, impurities mesh 325, SO2, ash content, starch content, whiteness, acid degree, and viscosity. Data were collected by analyzing for seven days and comparing the value of the analysis results with the standard of SNI tapioca flour and PerKBPOM no. 36 of 2013. It can be seen that in all the results of the analysis carried out, none of them exceeds the maximum limit.
Quality control of pasteurized milk products in aluminum foil packaging at dairy a, sleman, special region of yogyakarta Bayu Dwi Permana; Titisari Juwitaningtyas
Journal of Halal Science and Research Vol. 3 No. 2 (2022): September
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (823.342 KB) | DOI: 10.12928/jhsr.v3i2.6818

Abstract

Milk is a dairy farm product that contains various kinds of nutrients needed by humans. Bacteria easily contaminate milk, so it has a concise shelf life. One way to prevent bacterial contamination is by pasteurization. According to SNI 01-3951-1995, pasteurized milk has gone through a heating process of 72℃ for 15 seconds or heating at a temperature of 63-66℃ for 30 minutes. Company A's aluminum foil packaging pasteurized milk products are often defective. The defect is caused during the processing, preservation, and storage of milk that is not good. Therefore, quality control must be carried out in the pasteurization process of milk to ensure the quality of milk is maintained. Quality control is a process to assist in achieving products following the objectives. Quality control in the pasteurization process in company A needs to be discussed further to prevent defects in pasteurized milk in aluminum foil packaging. Attributes that affect milk quality are pH, color, texture, and aroma. The method used to determine the defect to milk is adjusted to the production in company A by taking 30% samples with a total of 3 production batches which are then analyzed for the type of defect, pH analysis with control charts, organoleptic quality analysis with scoring diagrams, and fishbone diagrams to determine the causative factors defect.
Evaluation of employee sanitation and hygiene in the production of javanese noodles Reiza Primayandi; Amalya Nurul Khairi
Journal of Halal Science and Research Vol. 3 No. 2 (2022): September
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (700.575 KB) | DOI: 10.12928/jhsr.v3i2.6829

Abstract

Evaluation of Industrial Sanitation and Employee Hygiene in Javanese Noodles Production. In the food industry, sanitation and hygiene are essential things in a food product or food safety from external contaminants or microbes that can affect the final product of the food production. The method of analysis used is the method of observation, interviews, direct practice, documentation, and library research. Check sheet based on CPPB-IRT reference Regulation of the Head of the Drug and Food Control Agency of the Republic of Indonesia Number HK.03.1.23.04.12.2206 of 2012 and the Food and Drug Monitoring Agency of 2020. This practical work report aims to determine the evaluation and application of industrial sanitation principles and employee hygiene and the efforts that can be made to improve industrial sanitation and employee hygiene. For things to be further evaluated, such as window construction or air ventilation. Steps that can be made to improve sanitation and hygiene for employees in the production of Javanese Noodles are to increase employee awareness of the importance of implementing sanitation and hygiene. This aims to minimize contamination of product production. It resulted from. From the results of direct observation and with a check sheet, it has been carried out according to the BPOM RI CPPB-IRT policy regulations.
Evaluation of the implementation of the halal assurance system for mininori products at cv panda food, special region of yogyakarta Anggi Anggi; Wahidah Mahanani Rahayu
Journal of Halal Science and Research Vol. 3 No. 2 (2022): September
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (701.881 KB) | DOI: 10.12928/jhsr.v3i2.6866

Abstract

Halal is one of the essential requirements for seasonal consumers in consuming food products. CV Panda Food is one of the snack manufacturers that requires a halal certification for products to be distributed. This observation aims to determine whether the raw materials used have received a halal certificate and to analyze the suitability of the Halal Assurance System (SJH) application based on the HAS 23000 standard. The methods used in data collection are observation, interviews, direct practice, documentation, and literature study. The evaluation was carried out by checklist analysis and adjusted to 11 HAS 23000 LPPOM MUI requirements. The results are that all raw materials have received Halal approval from the MUI. After conducting a suitability analysis of the CV Panda Food Halal Assurance System implementation, there are still deficiencies; the requirement that must be corrected first are written procedures for critical activities, training, halal management team, and halal policies.
The Awareness and willingness to apply for halal guarantee certification: a study of MSMEs assisted by BAZNAS Yogyakarta Retty Ikawati; Anisa Nur Baiti Rahman
Journal of Halal Science and Research Vol. 3 No. 2 (2022): September
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (802.08 KB) | DOI: 10.12928/jhsr.v3i2.6870

Abstract

Lifestyle changes in a fast-paced direction require producers and consumers to be smart about it. Manufacturers are required to provide products with good quality, not only material but also a series of processes applied in the production process. Four aspects, namely awareness about halal assurance certification, commitment to halal certification, availability of resources, and the last aspect is governance, which is the key to these changes. Halal Assurance Certification is one of the indicators that a product meets the quality criteria as halal food that producers must meet. This study aims to determine the awareness and desire of MSMEs to meet the criteria to apply for Halal Assurance Certification. The variables in the questionnaire to be developed following 11 HC criteria, namely halal policy, halal management team, training and education, materials, products, production facilities, written procedures for critical activities, traceability, procedures for handling products that do not meet the criteria, internal audits, management reviews. Data analysis with descriptive statistical tests, using the Pearson Product Moment correlation coefficient to determine the relationship of the data obtained. Administrative requirements are something that needs to be considered. The limitations of human resources with odd job roles are also obstacles in implementing the administrative system. Those criteria are written procedure criteria for critical activities (WPCA), traceability (T), product handling procedures that do not meet the criteria (PH), internal audit (IA), and review management.   The desire of MSMEs to apply for halal certificates is also at a high level. The relationship between consciousness and desire also enters into a strong and moderate relationship in administrative applications. With these conditions, MSMEs assisted by BAZNAS need assistance in applying for halal certificates. Keywords:  halal awareness, halal certification, MSMEs, willingness  

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