Vol. 7 No. 3 (2025): Jurnal Ilmiah Pangan Halal

Alhamdulillah Jurnal Ilmiah Pangan Halal Volume 7 Nomor 3 Bulan November tahun 2025 ini sudah terbit. Semoga banyak memberikan manfaat dan menjadi rujukan ilmiah dalam pengembangan Ilmu dan Teknologi Pangan Halal khususnya dan Ilmu pengetahuan dan teknologi pada umumnya. Terimakasih.

DOI: https://doi.org/10.30997/jiph.v7i3

Published: 2025-11-20

Articles

Penambahan Serbuk Kulit Jeruk Bali pada Pembuatan Selai Cempedak dengan Pemanis Stevia The Addition of Pomelo Peel (Citrus maxima) Powder in Cempedak (Artocarpus champeden) Jam with Stevia Sweetener

Aisyah Indriani Rachmat, Siti Nurhalimah, Tiara Amanda Lestari

331-338
- pdf
Karakteristik Kimia dan Sensori Susu Pasteurisasi Berdasarkan Penambahan Susu Skim Bubuk Characteristics of Pasteurized Milk with the Addition of Skim Milk Powder

Siti nurul Juwina, Muhammad Fakih Kurniawan, Siti Nurhalimah

339-348
- pdf
Pengaruh Penambahan Ampas Kopi Terhadap Uji Organoleptik Cookies Berbahan Dasar Tepung Ubi Jalar Ungu The Effect of Spent Coffee Grounds Addition on the Organoleptic Test of Cookies Made from Purple Sweet Potato Flour

Fandyka Yufriza Ali, Hasanah Hasanah, Rizky Nirmala Kusumaningtyas , Sepdian Luri Asmono

349-359
- pdf
Karakteristik Kimia dan Sensori Hard Candy Black Garlic dengan Penambahan Madu dan Lemon The Chemical and Sensory Characteristics of Black Garlic Hard Candy With The Addition of Honey and Lemon

Syahla Zakiyyah, Erna Puspasari, Raden Siti Nurlaela

360-370
- pdf
Formulasi dan Karakterisasi Tepung Komposit Berbahan Lokal Kaya Gizi untuk Diversifikasi Pangan dan Pencegahan Stunting The Formulation and Characterization of Nutrient-Dense Composite Flour from Local Ingredients to Support Food Diversification and Stunting Prevention

Alfan Ridha, Titik Dwi Noviati, Mohammad Zainul Ma’arif, Nandine Hanifa Fatihah

371-377
- pdf
Analisis Kadar Protein, Total Volatile Base Nitrogen (TVB-N), dan Formalin pada Produk Perikanan : Tinjauan Kualitas dan Keamanan Pangan Berspektif Al-Qur’an The Analysis of Protein Content, TVB-N, and Formalin in Fishery Products: A Review of Food Quality and Safety from the Perspective of the Qur'an

Noor Halimah, Mahmud Yunus Mustofa

379-389
- pdf
Kajian Literatur: Validasi Metode Multiplex Real Time Polymerase Chain Reaction (Real Time PCR) Pada Identifikasi Babi Review Article: Validation of Multiplex Real-Time Polymerase Chain Reaction (Real-Time PCR) Method in Pork Identification

Chandra Kartika Nawangsari, Rochmy Istikharah, Muhammad Hatta Prabowo

390-404
- pdf
Analisis Perilaku Membaca Label Halal dan Pangan Mahasiswa Indonesia: Studi Kasus Mahasiswa FTB UBTH The Analysis of Indonesian Students’ Behavior in Reading Halal and Food Labels: A Case Study of FTB UBTH Students

Pandu Legawa Ismaya, Hadi Yusuf Faturochman, Syahla Nur'aqiilah

405-415
- pdf
Pengembangan Soygurt Berbasis Isolat Protein Kedelai dengan Penambahan Whey Tahu sebagai Inovasi Pangan Fermentasi The Development of Science and Technology in the Field of Food Has Driven the Emergence of Various Innovations in the Composition of Functional Food Products

Dhea Nicky, Siti Harnina Bintari

415-423
- pdf
Menjaga Keamanan Pangan Berkelanjutan Melalui Integrasi Gizi dan Jaring Pengaman Sosial pada Program MBG: Tinjauan Kritis Safeguarding Sustainable Food Security through Nutrition Integration and Social Safety Nets in the Free Nutritious Meal (MBG) Program: A Critical Review

Kavadya Syska, Ropiudin Ropiudin, Ahmad Luthfi Hamidi, Rizqon Halal Syah Aji, Feriani Budiyah, Muhammad Ridwan, Abdullah Ridlo, Muhammad Rifqi

424-440
- pdf
Pemanfaatan Buah Patikala (Etlingera elatior) dalam Pengolahan Tunu Manuk sebagai Food Heritage Masyarakat Enrekang The Utilization of Patikala Fruit (Etlingera elatior) in the Processing of Tunu Manuk as the Food Heritage of the Enrekang Community

Irmawaty Irmawaty, Ahmad Saleh, Anas Qurniawan

441-451
- pdf
Evaluasi Profil Sensori Permen Chocolate Fudge dengan Penggunaan Susu Nabati Metode RATA (Rate-All-That-Apply) The Evaluation of Sensory Profile of Chocolate Fudge Candy Using the Vegetable Milk Method (Rate-All-That-Apply)

Pramadita Amila Shaliha, Sri Rejeki Retna Pertiwi, Aji Jumiono

452-464
- pdf

Vol. 7 No. 3 (2025): Jurnal Ilmiah Pangan Halal

Articles

Penambahan Serbuk Kulit Jeruk Bali pada Pembuatan Selai Cempedak dengan Pemanis Stevia The Addition of Pomelo Peel (Citrus maxima) Powder in Cempedak (Artocarpus champeden) Jam with Stevia Sweetener

Karakteristik Kimia dan Sensori Susu Pasteurisasi Berdasarkan Penambahan Susu Skim Bubuk Characteristics of Pasteurized Milk with the Addition of Skim Milk Powder

Pengaruh Penambahan Ampas Kopi Terhadap Uji Organoleptik Cookies Berbahan Dasar Tepung Ubi Jalar Ungu The Effect of Spent Coffee Grounds Addition on the Organoleptic Test of Cookies Made from Purple Sweet Potato Flour

Karakteristik Kimia dan Sensori Hard Candy Black Garlic dengan Penambahan Madu dan Lemon The Chemical and Sensory Characteristics of Black Garlic Hard Candy With The Addition of Honey and Lemon

Formulasi dan Karakterisasi Tepung Komposit Berbahan Lokal Kaya Gizi untuk Diversifikasi Pangan dan Pencegahan Stunting The Formulation and Characterization of Nutrient-Dense Composite Flour from Local Ingredients to Support Food Diversification and Stunting Prevention

Kajian Literatur: Validasi Metode Multiplex Real Time Polymerase Chain Reaction (Real Time PCR) Pada Identifikasi Babi Review Article: Validation of Multiplex Real-Time Polymerase Chain Reaction (Real-Time PCR) Method in Pork Identification

Analisis Perilaku Membaca Label Halal dan Pangan Mahasiswa Indonesia: Studi Kasus Mahasiswa FTB UBTH The Analysis of Indonesian Students’ Behavior in Reading Halal and Food Labels: A Case Study of FTB UBTH Students

Pengembangan Soygurt Berbasis Isolat Protein Kedelai dengan Penambahan Whey Tahu sebagai Inovasi Pangan Fermentasi The Development of Science and Technology in the Field of Food Has Driven the Emergence of Various Innovations in the Composition of Functional Food Products

Menjaga Keamanan Pangan Berkelanjutan Melalui Integrasi Gizi dan Jaring Pengaman Sosial pada Program MBG: Tinjauan Kritis Safeguarding Sustainable Food Security through Nutrition Integration and Social Safety Nets in the Free Nutritious Meal (MBG) Program: A Critical Review

Pemanfaatan Buah Patikala (Etlingera elatior) dalam Pengolahan Tunu Manuk sebagai Food Heritage Masyarakat Enrekang The Utilization of Patikala Fruit (Etlingera elatior) in the Processing of Tunu Manuk as the Food Heritage of the Enrekang Community

Evaluasi Profil Sensori Permen Chocolate Fudge dengan Penggunaan Susu Nabati Metode RATA (Rate-All-That-Apply) The Evaluation of Sensory Profile of Chocolate Fudge Candy Using the Vegetable Milk Method (Rate-All-That-Apply)

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