cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Aji Jumiono
Contact Email
ajijumiono@unida.ac.id
Phone
+6281315212037
Journal Mail Official
mtp.unida@unida.ac.id
Editorial Address
Magister Teknologi Pangan - Universitas Djuanda Jl. Tol Jagorawi No.1, Ciawi, Kec. Ciawi, Kabupaten Bogor, Jawa Barat 16720
Location
Kota bogor,
Jawa barat
INDONESIA
Jurnal Ilmiah Pangan Halal
Published by Universitas Djuanda Bogor
ISSN : 27154874     EISSN : 30249988     DOI : https://doi.org/10.30997/jiph
Core Subject : Education, Agriculture, Engineering,
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Industrial & Manufacturing Engineering Other
Jurnal Ilmiah Pangan Halal (JIPH) or Journal of Halal Food Science focuses on publishing original and important research manuscripts or invited review manuscripts dealing with halal management of food, food science, food technology, food nutrition, and its application.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 6 Documents
 1 
Search results for , issue "Vol. 1 No. 2 (2019): Jurnal Ilmiah Pangan Halal" : 6 Documents clear
ANALISIS PROTEIN DAN ASAM AMINO NATTO, MAKANAN FERMENTASI KEDELAI KUNING OLEH BASILLUS SUBTILLIS NATTO Sahirman Sahirman
Jurnal Ilmiah Pangan Halal Vol. 1 No. 2 (2019): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v1i2.3095

Abstract

This Research aims to analyze crude protein and amino acid profile of natto from yellow soybeans from Vedca Cianjur. Protein analysis was performed using the Semi-micro Kjeldahl method, while amino acid analysis was performed using High Performance Liquid Chromatography (HPLC). Analysis of natto paste shows that natto contains an average of 22.1% crude protein and an average amino acid content of 14.46%. The results of the analysis of 15 average amino acids in Natto with HPLC showed that amino acids consist of 7 types of essential amino acids and 8 essential amino acids.  The percentage of fresh weight of essential amino acids are Histidine (0.46% wb), Leucine (1.25% wb), Threonine (0.59%wb), Valine (0.81% wb), Methionine (0.13% wb), Isoleucine (0,76% wb), Fenilalanine (0.87% wb) and 8 non-essential amino acids are Serine (0.72% wb), Aspartic Acid (1.89%), Arginine (0.91%), Lysine (0.83% ), Glutamine (3.62%), Glycine (0.65%), Alanin (0.67%), and Tyrosine (0.3% wb). Glutamine is the highest level of amino acids (3.62% wb), followed by aspartic acid (1.89% wb) and Leucine (1.25% wb).
STRATEGI DISTRIBUSI DAN PROMOSI MI GLOSOR SEBAGAI MAKANAN KHAS KOTA BOGOR Aji Jumiono; Asep Harun; Elis Dihansih
Jurnal Ilmiah Pangan Halal Vol. 1 No. 2 (2019): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v1i2.3096

Abstract

Distribution and promotion strategy is a very important thing that must be done by a company to face competition in order to continue to grow and earn profits according to company targets. Through this research, a study of distribution strategies and promotion of glossy noodles as a typical food of Bogor City using the A'WOT method, an analytical method that combines the Analytical Hierarchy Process (AHP) method and the SWOT (Strength-Weakness-Opportunity-Threatness Analysis) method. The results showed: 1) The position of distribution strategy and promotion of the development of mi glosor in the city of Bogor in the internal-external quadrant matrix in quadrant IV, which requires caution, 2) The estimation results of internal factors and external factors indicate the marketing position is in quadrant III with the strategy conservative, 3) The results of AHP analysis found that opportunity factors are the main factor in the development of distribution, 4) Priority of distribution strategies and promotion of mi glossos in Bogor City are: a) Utilizing information technology advancements to increase promotion in the middle class, b) Utilizing market share by increasing production capacity, c) Utilizing market share to increase regular customers with high quality noodles and raw materials, d) making glossy noodles as a typical Bogor product, e) Increasing the shelf life of glossy noodles and packaging quality in order to compete in the market, f ) Increase capital, production technology, production capacity and promotion through government support and assistance, g) Increase cooperation with customers and i) maintain the quality of the noodles in order to compete. Keywords: Distribution and Promotion Strategy, Gloss Glossary, A’WOT, Bogor City
KARAKTERISTIK FISIKOKIMIA DAN SENSORI SNACK BAR AMPAS TAHU DENGAN PENAMBAHAN KACANG BOGOR Hilman Purnama; Rosy Hutami; Noli Novidahlia
Jurnal Ilmiah Pangan Halal Vol. 1 No. 2 (2019): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v1i2.3098

Abstract

Snack bar is solid food that shaped bar and is a mixture of various dry materials as cereal, nuts, fruits, combined into one with the binders assistance. This study aims to diversify fiber rich food waste based tofu dregs and bambara groundnut. This study uses a Completely Ramdomized Design (CRD) factorial with two factors methods and Completely Ramdomized Design (CRD) of one factors menthods. This study consisted of three stages of that make flour tofu dregs, temperature determination and roasting time and formulation snack bar. Testing used are hardness test used a texture analyzer, hedonic and sensory quality test which  attributes  are  flavor, color,  odor and hardness. Furthemore chemical test (moisture content, ash content, carbohydrates, protein, fat) and the dietary fibers  also used on  the selected sample  only. Analysis of the data used is  Analysis Of Variance (ANOVA) with a duncan  further test. Snack bar with temperature and time is snack bar with hardness of 1183.33 gf. The  results  of  chemical test shows that C3 snack bar has 57,18% of carbohydrates, 14.40% of protein, 15,69 fat, 11,62% of water content, 1,1% of ash content, 427 Kcal of calories, and dietary fibers 10,34%.
KARAKTERISTIK SENSORI DAN FISIKOKIMIA PERMEN JELLY UBI CILEMBU (IPOMOEA BATATAS (L). LAM) CV. CILEMBU DENGAN GELLING AGENT KARAGENAN DAN GELATIN Rosy hutami; Ani Handayani; Titi Rohmayanti
Jurnal Ilmiah Pangan Halal Vol. 1 No. 2 (2019): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v1i2.3099

Abstract

This study aimed to determine the effect of the concentration of sweet potato juice to the sensory, physical, and chemical characteristics of Cilembu sweet potato jelly candy. This study was divided into two stages, including the determination of the concentration of sweet potato juice and determination of the amount of gelling agent. Each treatment using a separate experimental design namely, completely randomized design (CRD). The selected concentration of sweet potato juice in the Stage I was 55%. The level of carrageenan and gelatin significantly affected to the color, taste, elasticity, hardness, and adhesiveness. The selected treatment of sweet potato jelly candy with carrageenan has a 34.78% water content, 1.25% ash content, 32.41% reducing sugar, 36.64% sucrose, and Aw 0.87. The selected treatment of sweet potato jelly candy with gelatin has a 22.62% water content, 0.56% ash content, 34.65% reducing sugar content,  35.77% sucrose, and Aw 0.82. Based on the results of the Independent Sample T-test, sweet potato jelly candy with gelatin has a more chewy texture and sweeter than the carrageenan one. It also has a better preference value on the aroma, texture, and taste parameter and also has lower water content and Aw.
MINUMAN FUNGSIONAL READY TO DRINK BERBAHAN BAKU REMPAH LOKAL Mardiah Mardiah; Rafiqa Noor; Mira Suprayatmi; Elisa Listianti
Jurnal Ilmiah Pangan Halal Vol. 1 No. 2 (2019): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v1i2.3104

Abstract

The purpose of this study was to study the extraction process of spices, obtain selected formulations based on organoleptic tests and physical stability tests. The research methodology is divided into two stages: the first stage is determining the composition of the spices (ginger, tamarind, turmeric, cardamom,  lemongrass, cinnamon and cloves), using a one factor design that is the difference in the composition of the spices with 3 levels of treatment, namely (A1), (A2) and (A3) .   The second stage uses the formula selected from the first stage and then is treated with 3 concentrations of spice extract (15%, 20% dan 25%) and the concentration of additional CMC (0%, 0.05% , 0.1% ). The results stated that the selected products were A3 composition spices (7.5% Curcuma xanthorrhiza extract, 25% tamarindus indica extract, 10% turmeric extract, 15% cardamom extract, 15% cinnamon extract, 15% lemongrass extract, 12.5% clove extract) with concentrations herbs 15% and CMC concentration 0.1%. This product was chosen because it was rated the most preferred. The results of physical stability analysis of selected products are quite stable with a sedimentation height of 0.04 cm on the 16th day. The selected product has a pH of 3.44, with a curcumin value of 13.70 ppm, and a total phenol of 31 ppm and an antioxidant of 2.97 ppm.
REDUKSI SENYAWA PENYEBAB RASA PAHIT DALAM PEMBUATAN TEPUNG SUKUN Sri Widowati; Dwi Amiarsi; Raden Siti Nurlaela
Jurnal Ilmiah Pangan Halal Vol. 1 No. 2 (2019): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v1i2.3105

Abstract

Breadfruit is classified as climacteric fruits, which has fast respiration process, therefor it has short self-life. In an effort to extend the self-life and economic value,  processing intermediate product i.e. flour base to be the right choice. A problem found in the utilization of breadfruit flour is existing a bitter after taste. This study purposes to obtain a processing technology for reducing of bitterness compounds and characterization of breadfruit flour from several regions. Breadfruit flour processing, selected from ten developed methods i.e. breadfruit peeling, washing and cutting pie shapes, blanshing (10 minutes) followed by shredding, soaking (in 0.03% sodium bisulphyte, 1 hour), pressing, drying of the shredded breadfruit to a maximum 12% moisture content, and milling. The best method was applied to produce of breadfruit flour from different regions (Bone, Kep. Seribu, Yogyakarta, Cilacap and Ciputat-South Tangerang). Results show that the best process could reduce of tannin and cyanide acid up to 84% and 93%, respectively. Breadfruit flour characteristics from different regions were vary. The flour yield arround 17-24% of fruit weight or 21-28% of the fruit flesh. Breadfruit flour having ash content of 1.5-2.2% (db); 92-94% carbohydrate (db); in vitro starch digestibility 72.3-87.2%, dietary fiber 6.8-8.1% and 17.7-26.1% amylose.

Page 1 of 1 | Total Record : 6

 1 

Filter by Year

2019 2019


Reset
Filter By Issues
All Issue Vol. 5 No. 2 (2023): Jurnal Ilmiah Pangan Halal Vol. 5 No. 1 (2023): Jurnal Ilmiah Pangan Halal Vol. 4 No. 2 (2022): Jurnal Ilmiah Pangan Halal Vol. 4 No. 1 (2022): Jurnal Ilmiah Pangan Halal Vol. 3 No. 2 (2021): Jurnal Ilmiah Pangan Halal Vol. 3 No. 1 (2021): JURNAL ILMIAH PANGAN HALAL Vol. 2 No. 2 (2020): JURNAL ILMIAH PANGAN HALAL Vol. 2 No. 1 (2020): JURNAL ILMIAH PANGAN HALAL Vol. 1 No. 2 (2019): Jurnal Ilmiah Pangan Halal Vol. 1 No. 1 (2019): Jurnal Ilmiah Pangan Halal