Vol. 8 No. 2 (2022): Jurnal Agroindustri Halal 8(2)

View Vol. 8 No. 2 (2022): Jurnal Agroindustri Halal 8(2)

DOI: https://doi.org/10.30997/jah.v8i2

Published: 2022-10-31

Articles

Pemurnian Minyak Jelantah dengan Metode Adsorbsi Menggunakan Ampas Tebu The Purification of Used Cooking Oil by Adsorption Method Using Bagasse

Muh Agus Ferdian, Randhiki Gusti Perdana, Poegoeh Prasetyo Rahardjo

147-154

Abstract views: 372 , DOI : https://doi.org/10.30997/jah.v8i2.4713
- PDF
Implementasi Pengendalian Kualitas (Quality Control) Pada Produksi Simping di Kabupaten Purwakarta Implementation of Quality Control of Simping Production In Purwakarta Regency

Sasiera Diva Permana, Sulistyodewi Nur Wiyono, Nur Syamsiyah, Eddy Renaldi

155-166

Abstract views: 185 , DOI : https://doi.org/10.30997/jah.v8i2.5739
- PDF
Identifikasi dan Pengendalian Risiko Produksi Teh Hitam Orthodoks Pada PT Perkebunan Nusantara VIII Identification and Risk Control of Orthodox Black Tea Production at PT Perkebunan Nusantara VIII (Case Studi in Afdeling Sinumbra, Rancabali Tea Plantation, West Java)

Reza Melvina Aulia, Mahra Arari Heryanto, Erna Rachmawati, Eddy Renaldi

167-177

Abstract views: 151 , DOI : https://doi.org/10.30997/jah.v8i2.6352
- PDF
Perbaikan Kualitas Kemasan Pada Produk Air Minum Dalam Kemasan (AMDK) Botol 600 Ml Brand Club Dengan Metode Six Sigma Quality Improvement of Packaging in Bottled Drinking Water Products (AMDK) 600 Ml Brand Club With Six Sigma

Elfira Febriani Harahap, Rina Fitriana, Mitha Veri Andriani

178-188

Abstract views: 176 , DOI : https://doi.org/10.30997/jah.v8i2.6369
- PDF
Gambaran kesiapan UMKM menuju industri halal Jawa Timur An Overview of Small and Medium Enterprise (SME) Readiness towards The East Java Halal Industry

Nour Athiroh Abdoes Sjakoer, Eko Noerhayati, Siti Asmaniyah Mardiayani, M. Mas’ud Said

189-200

Abstract views: 105 , DOI : https://doi.org/10.30997/jah.v8i2.5094
- PDF
Karakteristik Fisik, Kimia, dan Sensori Flakes Berbasis Tepung Uwi Ungu (Dioscorea alata L.) dengan Penambahan Tepung Kacang Kedelai (Glicyn max L.) Physical, Chemical and Sensory Characteristics of Flakes Based on Purple Yam Flour (Dioscorea alata L.) with Addition of Soybean Flour (Glicyn max L.)

Distya Rizki Hapsari, Aulia Rizki Maulani, Siti Aminah

201-212

Abstract views: 242 , DOI : https://doi.org/10.30997/jah.v8i2.6290
- PDF
Evaluasi Sensori Snack Bar Talipuk Dengan Penambahan Tepung Pisang Kepok (Musa paradisiaca forma typica) pada Panelis Anak-anak dan Dewasa Sensory Evaluation of Talipuk Snack Bar (Nymphaea pubescens Willd) With the Addition of Kepok Banana Flour (Musa paradisiaca forma typica) on Children

Titis Linangsari, Dwi Sandri, Ema Lestari, Noorhidayah

213-221

Abstract views: 211 , DOI : https://doi.org/10.30997/jah.v8i2.6560
- PDF
Karakteristik Kimia dan Fisik Beras Terserang Kutu (Sitophylus oryzae. sp) Chemical and physical characteristics of Rice Infested with lice (Sitophyllus oryzae. sp)

Rani Juniarti, Samsu Udayana Nurdin, Siti Nurdjanah, Subeki , Udin Hasanudin

222-232

Abstract views: 81 , DOI : https://doi.org/10.30997/jah.v8i2.6741
- PDF
Karakteristik Brownies dengan Perbedaan Lama Fermentasi Tepung Mocaf sebagai Bahan Subtitusi Characteristics of Brownies with Differences of Fermentation Time of Mocaf Flour as Substitute Ingredients

Asti Febrina, Andi Maryam, Khadijah Khadijah

233-242

Abstract views: 103 , DOI : https://doi.org/10.30997/jah.v8i2.6751
- PDF
Sifat Sensory dan Kimia pada Hard Candy dengan Penambahan Ekstrak Jagung Manis (Zea mays saccharata), Sukrosa Serta Madu Sensory and Chemical Properties of Hard Candy with the Addition of Sweet Corn Extract (Zea mays saccharata), Sucrose, and Honey

Lia Amalia, Nabila Oktri Sumantri, Muhammad Rifqi Suryana

243-251

Abstract views: 65 , DOI : https://doi.org/10.30997/jah.v8i2.5377
- PDF
Identifikasi Formalin, Methanyl Yellow, dan Cemaran Mikroba pada Mie Glosor di Pasar Tradisional Kota Bogor Identification of Formaldehyde, Methanyl Yellow, and Microbial Contamination on Mi Glosor in Bogor City Traditional Market

Anik Zumaeroh, Lia Amalia, Muhammad Fakih Kurniawan

252-261

Abstract views: 163 , DOI : https://doi.org/10.30997/jah.v8i2.5500
- PDF
Pemilihan Teknologi Baru Menuju Industri 4.0 Pada Perusahaan Manufaktur Menggunakan Analytical Hierarchy Process (AHP) New Technology Selection Towards Industry 4.0 Of A Manufacturing Company Using Analytical Hierarchy Process (AHP)

Ahmad Solihin, Bernadette Joy Banawa Belmoro, Anak Agung Ngurah Perwira Redi

262-269

Abstract views: 68 , DOI : https://doi.org/10.30997/jah.v8i2.6796
- PDF
Sifat Mutu Kimia dan Sensori Cookies Tepung Kulit Buah Naga Merah (Hylocereus Polyrhizus) dengan Penambahan Tepung Kacang Hijau (Vigna Radiata) Chemical and Sensory Quality Properties of Cookies from Red Dragon Fruit Skin (Hylocereus Polyrhizus) Flour with the Addition of Green Bean Flour (Vigna Radiata)

Hanna Marzuuqoh Utami, Noli Novidahlia, Aminullah Aminullah

270-277

Abstract views: 292 , DOI : https://doi.org/10.30997/jah.v8i2.6936
- PDF
Perancangan Model Bisnis dengan Pendekatan Social Enterprises Sabun Cair Pencuci Tangan dengan Minyak Biji Mimba dan Minyak Atsiri Sereh Business Model Design using a Social Enterprises Approach Handwashing Liquid Soap with Neem Seed Oil and Lemongrass Essential Oil

Delfitriani Delfitriani , Fina Uzwatania, Gandung Wibatsu

278-286

Abstract views: 105 , DOI : https://doi.org/10.30997/jah.v8i2.4590
- PDF