Utilization of Microorganism on the Development of Halal Food Based on Biotechnology

Faridah, Hayyun Durrotul; Sari, Silvi Kurnia

doi:10.20473/jhpr.vol.2-issue.1.33-43

Cited by 14 publications

(9 citation statements)

References 40 publications

(17 reference statements)

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“…Biasanya mikroorganisme yang dipakai relatif terbatas juga. Berawal dari percobaan Lous Pasteur dengan penemuannya terkait mikroorganisme dalam berfermentasi, kemudian masyarakat dapat membuat produk makanan baru secara konvensional dengan memanfaatkan mikroorganisme (Faridah & Sari, 2019). Pada bioteknologi konvensional dilakukan berdasarkan pengalaman secara turun temurun dan belum dapat diproduksi secara masal dan dilakukan secara sederhana.…”

Section: A Pendahuluanunclassified

“…Penerapan dari bioteknologi fermentasi ini nantinya akan menghasilkan suatu produk makanan dan minuman fermentasi. Selain sebagai untuk mengawetkan, fermentasi dapat diaplikasikan untuk merubah tekstur, aroma, dan rasa pada makanan (Faridah & Sari, 2019). Prinsip dasar fermentasi yaitu mengaktifkan aktivitas mikroba tertentu dalam mengubah sifat dari suatu bahan supaya menghasilkan suatu produk yang bermanfaat.…”

Section: Fermentasi 1 Pengertian Fermentasiunclassified

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Bioteknologi Teori dan Aplikasi

Syam¹,

Kurniati²

2022

Preprint

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Ketergantungan yang tinggi terhadap sumber energi fosil dipandang sebagai masalah fundamental sistem energi global maupun nasional. Produksi sumber energi fosil tidak terbarukan dipastikab akan menurun dan habis pada suatu saat sehingga tidak dapat diandalkan. Ketergantungan tinggi pada sumber energi fosil akan menyebabkan ancaman pada ketersediaan energi sebagai salah satu pilar utama ketahanan energi global maupun nasional. Data PBB menunjukkan bahwa pangsa sumber energi fosil (batubara, minyak bumi, gas bumi) cenderung menenurun dari 83,5 persen pada 1990 menjadi 82,3 persen pada tahun. Penurunan peran energi fosil diisi oleh biofuel dan sampah yang meningkat dari 7,7 persen pada 1990 menjadi 9,2 persen pada 2015. Bauran energi Indonesia pun sangat didominasi oleh bahan bakar fosil. Dominasi bahan bakar fosil dalam bauran energi Indonesia pada 2015 mencapai 95 persen yang berarti lebih tinggi daripada dalam bauran energi global. Kebijakan energi nasional sebagaimana dijabarkan dalam Rencana Umum Energi Nasional (RUEN, 2017) telah menetapkan untuk meningkatkan peran energi terbarukan paling sedikit 23 persen pada 2025 dan meningkat menjadi 31 persen pada 2050.

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Section: A Pendahuluanunclassified

Section: Fermentasi 1 Pengertian Fermentasiunclassified

Bioteknologi Teori dan Aplikasi

Syam¹,

Kurniati²

2022

Preprint

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“…The fermentation process has an impact on halal status of food products, because it uses microbial assistance in its manufacture (Faridah & Sari, 2019). Vinegar is one of the products whose production process uses microbes (Budak et al, 2014).…”

Section: Soy Sauce and Vinegarmentioning

confidence: 99%

Characteristics and Identification of Critical Points of Halal Food at Restaurants in Padang

Faridah

Holinesti

Syarief

et al. 2022

Indonesian Journal of Halal Research

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Padang is one of the cities in Indonesia with a majority of the Moslem population. It is a crucial thing to be considered by Moslems. This study aims to determine the critical point of halal food found at restaurants in the city of Padang as the novelty of this study. In this study, qualitative methods are used with a population of all restaurants in the city of Padang. The research sources data were informants or restaurant managers by using purposive sampling techniques. The data research was observations and interviews with informants and documentation. Data processing in this study used NVivo 11 software and it is descriptively equipped with data reduction, data presentation, and conclusion making. The result of this research show there are two dominant cooking techniques used in food processing; 65 dishes for frying and 37 dishes for boiling with coconut milk. The food processing using the burned technique, boiled with water, and sautéed are little. There are three types of beverages served; mineral water, sachet drinks (tea, coffee, cappuccino), and fruit processed (fruit juices) as the beverages menu. Identification results show the critical point of halal food in restaurants are divided into four; 1) high water content (beef, chicken, offal, Tempe, and tofu), 2) low water content (salt, sugar, flavoring, sachets, flour, rice flour, paneer flour, and crackers), 3) liquid raw materials (mineral water, cooking oil, soy sauce, and vinegar), and 4) processing equipment (brush polish). Food ingredients and processing equipment that have a critical halal point are meat, crackers, bulk oil, mineral water, and brushes. While other Food Materials, unique packaged ones, already have a halal label on the packaging. This research can contribute in providing information to Moslems about the importance of halal food from all aspects as good as facilitate the restaurant to get halal certification.

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“…One of the characteristics of modern biotechnology is the activity of manipulating DNA using techniques that must be learned and are scientific in nature, not inherited skills(D. Susanti, 2019). Modern biotechnology plays a role in producing superior plant varieties that have high productivity (Faridah et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Development of an Integrated Religious Biotechnology Textbook

Hidayat,

Khosi'in,

Aryati

et al. 2023

jppipa, pendidikan ipa, fisika, biologi, kimia

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This research aims to produce textbooks that are integrated with Islamic religious values. This type of research uses RnD development research with the ADDIE development model, the instrument used is a feasibility questionnaire for religious material experts, biotechnology material experts, media experts, language experts and a user response questionnaire totaling 27 respondents consisting of 3 lecturers and 24 students. The research results show feasibility religious material expert 84.70%, biotechnology material expert eligibility 100%, language expert eligibility 88.67% and media expert eligibility 83.30%, while user response test results with a value of 91.10% show that the textbook developed is a book teaching biotechnology integrated with Islamic religious values is very precise, very appropriate, very clear, very interesting and very easy for students to understand.

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Utilization of Microorganism on the Development of Halal Food Based on Biotechnology

Cited by 14 publications

References 40 publications

Bioteknologi Teori dan Aplikasi

Bioteknologi Teori dan Aplikasi

Characteristics and Identification of Critical Points of Halal Food at Restaurants in Padang

Development of an Integrated Religious Biotechnology Textbook

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