Article Per Year (5 Year)
p-Index From 2020 - 2025
2.693
P-Index
This Author published in this journals
All Journal E-Dimas: Jurnal Pengabdian kepada Masyarakat Gorontalo Agriculture Technology Journal Amerta Nutrition Menara Perkebunan JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI Publipreneur Polimedia: Jurnal Ilmiah Jurusan Penerbitan Politeknik Negeri Media Kreatif JKMM MEDIASI Jurnal Kajian dan Terapan Media, Bahasa, Komunikasi Jurnal Sosial dan Teknologi Jurnal Pengabdian Masyarakat Engagement: Jurnal Pengabdian Kepada Masyarakat AMANAH : Jurnal Ilmiah Ilmu Manajemen TELPAR
Pinandoyo, Dimas Bayu
Politeknik Negeri Media Kreatif
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Medicine & Pharmacology Nursing Public Health Social Sciences Other

Published : 18 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 18 Documents
Search

 1   2 
Penerapan GMP pada UKM Keripik SEMAT (Sehat dan Nikmat) Pinandoyo, Dimas Bayu; Masnar, Asriadi
Gorontalo Agriculture Technology Journal Volume 2 Nomor 2 October 2019
Publisher : Universitas Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2511.192 KB) | DOI: 10.32662/gatj.v2i2.722

Abstract

Keripik Semat Desa Tenjo merupakan Usaha Kecil Menengah (UKM) yang telah memiliki PIRT dengan nomor 2153201010561-22. Meski demikian UKM ini masih memerlukan prosedur-prosedur untuk memenuhi persyaratan-persyaratan kualitas pangan yang baik. Penelitian ini bertujuan untuk menganalisis masalah keterbatasan UKM dalam memenuhi persyaratan-persyaratan kualitas pangan yang baik. Dalam penelitian ini permasalahan dianalisis dengan metode observasi, FGD, dan wawancara secara mendalam. Acuan GMP yang dirujuk merupakan standar yang dipakai oleh Food Safety Center of Manitoba (2018). Penerapan Good Manufacturing Practice (GMP) di UKM Keripik Tenjo telah memenuhi syarat-syarat CPPB-IRT pada level 4 (PIRT). Namun diperlukan kontrol yang lebih baik pada peralatan, peningkatan nilai praktek personal, penerapan prosedur penjagaan kebersihan bahan, kontrol lingkungan, pengontrolan penggorengan, pengemasan, dan storage.
ANALISIS PROKSIMAT, KANDUNGAN COLIFORM, DAN UJI HEDONIS MINUMAN FUNGSIONAL SIAP SAJI BERBAHAN DASAR CAMPURAN JAHE, SEREH, SECANG, PALA, CENGKEH, DAN KAPULAGA Asriadi Masnar; Dimas Bayu Pinandoyo
Jurnal Kesehatan Masyarakat Maritim Vol. 3 No. 1: Maret 2020
Publisher : Public Health Faculty, Hasanuddin University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30597/jkmm.v3i1.10308

Abstract

Tren peningkatan permintaan akan minuman siap saji menawarkan peluang besar terhadap ceruk pasar produk minuman yang berkhasiat untuk kesehatan. Namun, sebagian besar dari produsen tidak menyajikan data krusial kepada publik dan rasa yang ditawarkan terlalu kuat menjadi tantangan tersendiri untuk memasarkan produk di antara gempuran produk minuman yang memiliki banyak varian rasa .  Penelitian ini bertujuan ini untuk  memaparkan aspek  kandungan proximat, uji keawetan (kandungan coliform)  dan uji preferensi terhadap minuman fungsional siap saji berbahan dasar utama jahe, sereh, secang, pala, cengkeh, dan kapulaga yang lebih dikenal secara komersil dengan sebutan bir pletok dengan rentang waktu penelitian 4 bulan (Agustus-November 2019). Kandungan antioksidan, energi, lemak, kadar air, abu protein, dan karbohidrat diperoleh dari hasil uji di Laboratorium Pusat Studi Biofarmaka, Institut Pertanian Bogor dengan uji DPPH (1,1-Diphenyl-2-Picryl Hidrazil) dengan teknik analisis Spektrofotometri, Gravimetri dan Kjeldahl. Hasil uji Coliform diperoleh dari Laboratorium Mikrobilogi Fakultas Kedokteran Gigi, Universitas Indonesia dengan Metode Most Probably Number (MPN). Uji hedonis diperoleh dari hasil uji menggunakan skala likert. Hasil yang diperoleh menunjukkan bahwa diperlukan 1480.34 ppm (part per million) untuk dapat menangkap radikal bebas. Energi yang diperoleh sebesar 43,63 kkal/100gr, kadar air 88,9%, abu 0.28%, lemak 0,07%, Protein 0%, Karbohidrat 10,75%. Hasil uji coliform menunjukkan pada hari ke tiga 10 koloni muncul pada produk minuman ini yang diformulasi tanpa pengawet Natrium Benzoat. Dari 16 responden yang mengikuti uji hedonis diperoleh rata-rata nilai sebesar 4,04 dalam hal ini semua responden menyatakan sensasi rasa dan aroma produk yang kuat
Changes in chemical constituents and overall acceptability of papaya jam fortified with soya protein during storage Dimas Bayu PINANDOYO; Arisadi MASNAR
E-Journal Menara Perkebunan Vol 88, No 1 (2020): April, 2020
Publisher : INDONESIAN RESEARCH INSTITUTE FOR BIOTECHNOLOGY AND BIOINDUSTRY

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iribb.jur.mp.v88i1.361

Abstract

Processed fruit products commonly contain very low protein due to the heat treatment during processing period. This article presents the researchresults concerning the increase of nutrition value of papaya jam fortified with soya protein concentrate. Papaya jam prepared with ratio 40:1, 40:2, 40:3, 40:4, and 40:5 (v/v) of papaya pulp and soya protein concentrate. The treatment of papaya jam and soya protein with the highest acceptability was then analyzed for the changes in chemical constituents and overall acceptability at monthly interval during three months of storage. The parameters that being analyzed were moisture content, total soluble solids (TSS), pH, total and reducing sugars, non-enzymatic browning, acidity, ascorbic acid, total carotenoid, total phenol, crude protein, and total plate count.  The results showed that fortified papaya jams prepared with papaya pulp and soy protein concentrate ratio at 40:1 had the highest acceptability. During storage time it revealed that moisture content, TSS, pH, total and reducing sugars, and non-enzymatic browning increased, while acidity, ascorbic acid, total carotenoids, phenols, total antioxidants and crude protein contents of jam decreased. Fortification of papaya jam with soya protein concentrate (40:1 v/v) increased crude protein content on average from 3.15% to 4.16%. Total plate count (TPC) indicated that no microbial contamination during 3 months storage period. It can be concluded that papaya jam fortified with soya protein concentrate remained acceptable during storage although the acceptability decreased over time.
Analisis HACCP Pada UKM Minuman Siap Saji Aloe Vera (ALOJA) Sebagai Sarana Memenuhi Standar Produksi Pangan Yang Baik Dimas Bayu Pinandoyo; Asriadi Masnar
Amerta Nutrition Vol. 4 No. 3 (2020): AMERTA NUTRITION
Publisher : Universitas Airlangga, Kampus C, Mulyorejo, Surabaya-60115, East Java, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v4i3.2020.205-212

Abstract

Background: BPOM stated that in 2017, small and micro food enterprises were responsible for 49,5 % food borne disease in Indonesia. Indonesian government had provided guidance about good handling standard for food product (GMP) by UU No.18 Tahun 2012. ALOJA as Small and Medium Enterprise (SME) had lot of limitation to meet the standard. HACCP analysis was needed to give recommendation in arranging SOP that meet the standard.Objectives: The objective of this research was to do and set HACCP analysis as a way to collect data to give recommendation in setting the SOP that meet food safety standard regulation.Methods: Research done by applying 7 of 14 steps in HACCP implementation. Judgment taken based on the level of severity (3 level) and level of occurrence probability (3 level). From the matrix derived from it, SOP recommendation was taken if the level of control was medium and above.Results: Recommendation given for Pest Control procedure, washing and dipping, cooling, packaging and sealing process.Conclusions: The result shown that pest control procedure, washing and dipping, cooling, packaging and sealing process was on medium risk or above. SOP recommendation done by adding nylon net sized 80 mesh and check it regularly, control the concentration of lime betel, limit and regulate the cooling room strictly, and to apply aseptic condition. If this not possible, the best option was to apply washing hand and feet procedure with soap/hand sanitizer, masker, cover the hair of worker during packaging and sealing.ABSTRAK  Latar Belakang: Pada tahun 2017 BPOM menyebutkan bahwa Industri Kecil Makanan berkontribusi terhadap 49,5% kasus keracunan pangan di Indonesia. Pemerintah melalui UU No. 18 Tahun 2012 telah mengatur mengenai prosedur pengolahan pangan yang baik (CPPB). ALOJA sebagai UKM produsen minuman siap saji Aloe vera memiliki keterbatasan dalam sarana-prasarana dan SDM sehingga pemenuhan standar produksi pangan yang baik sulit untuk diterapkan. Analisis HACCP perlu diterapkan untuk memberikan masukan dalam penyusunan SOP dalam alur produksinya sehingga memenuhi standar produksi pangan yang baik.Tujuan: Penelitian ini bertujuan untuk melakukan analisis dan menetapkan aturan HACCP sebagai bahan rekomendasi dalam penyusunan SOP yang memenuhi persyaratan standar produksi pangan yang baik.Metode: Metode yang digunakan dalam penelitian ini adalah dengan menerapkan 7 dari 14 langkah dalam HACCP. Metode penilaian didasarkan pada keparahan (Severity) skala tiga dan tingkat kemungkinan terjadinya (probability) skala 3. Rekomendasi SOP disusun pada resiko medium hingga tinggi yang diperoleh dari matriks severity vs probability.Hasil: Dalam analisis HACCP ini ditemukan bahwa tahap yang masih memiliki resiko menengah ke atas adalah tahap pengendalian hama, pencucian dan perendaman, pendinginan, dan pengemasan-penyegelan. Rekomendasi yang diberikan adalah dengan menambahkan jala nilon ukuran 80 mesh pada ventilasi udara dan melakukan pengecekan rutin terhadap kondisi jala nilon pengontrolan konsentrasi kapur sirih yang digunakan, dengan menyusun regulasi yang ketat untuk ruang pendinginan,dan penerapan kondisi aseptis atau minimal dengan adanya penyuci hama untuk tangan, masker, penutup kepala, apron yang bersih, dan kaki yang bersih.Kesimpulan: Rekomendasi SOP diberikan pada proses pengendalian hama, pencucian dan perendaman, pendinginan, dan pengemasan-penyegelan. 
Physico-Chemical Analysis of Protein Fortified Papaya Jam Dimas Bayu Pinandoyo; Saleem Siddiqui; M.K. Garg
JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI Vol 5, No 1 (2019)
Publisher : Universitas Al Azhar Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36722/sst.v5i1.323

Abstract

Abstract - Vegetarian food products content less protein source compare to non-vegetarian. Protein fortification is one of the option can be chosen to fulfil protein needs of the vegetarian consumer. Papaya Jam was fortified with protein isolate from soy bean with amount of 5%. The analysis of physico-chemical analysis was done using Association of Official Agricultural Chemist (AOAC) official methods of analysis. The physico-chemical analysis of protein fortified papaya jam showed that the product had 31.07± 0.20 % moisture contents, 68.00 ± 0.54 % Total Soluble Solid, 0.49 ± 0.02 % of acidity, 3.27± 0.52 in pH, 31.30± 0.10 mg/100g ascorbic acid content, 53.60 ± 0.18 % total sugar amount, 33.60± 0.78 % reducing sugar, 2.81± 0.08 mg/100 total carotenoid, 0.540.54 ± 0.02 mg/100g total phenol, and 5.43 ± 0.06 % dwb of crude protein content. The physico-chemical of protein fortified papaya jam found still in the range of jam standard standardized by FAO and previous research results for physico-chemical analysis of jam.ntuk naskah berbahasa Indonesia, abstrak ditulis dalam bahasa Indonesia dan bahasa Inggris.Keywords - Physico-chemical, protein, fortification, papaya, jam
Food Innovation of Sundanese Nasi Liwet, How New Formulation and Brand Advertise New Food Product Dimas Bayu Pinandoyo; Sucheta Khubber
Jurnal Ilmiah Publipreneur Vol 11, No 1 (2023): Jurnal Ilmiah Publipreneur
Publisher : Politeknik Negeri Media Kreatif

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46961/jip.v11i1.708

Abstract

Sundanese Nasi Liwet have less acceptance especially in consumers. Innovation was conducted to improve the consumers and markets acceptance of Sundanese Nasi Liwet. Innovation was adopting fusion method, while branding was changed by branding new innovated product with “Kubu Liwet”. The new product had yellow color made with original recipe. The condiment was crispy fried chicken skin and stir-fried chayote. Topping that being used was sambal matah. Open sensory evaluation and marketing test was conducted to measure the success rate of advertisement by formulation and branding. Open sensory evaluation was conducted toward 100 consumers in Bogor City. Sensory evaluation conducted by applying level 5 Likert scale. Market acceptance conducted by measuring average daily sell point of product during 6-week market time.  Overall acceptability improved from 3.62/5 to 4.33/5.  Average daily selling product of original Nasi Liwet was 6.4 while innovated product was 13.4. It was found that the new formulation and brand successfully advertise the new innovated Sundanese Nasi Liwet.
PENDAMPINGAN INOVASI NASI LIWET PADA UMKM PRODUSEN NASI LIWET SUNDA RUMAH KREATIF AGRIBISNIS Dimas Bayu Pinandoyo; Swastono Putro Pirastyo
Jurnal Pengabdian Kepada Masyarakat (PEKAMAS) Vol 3, No 1 (2023): Jurnal Pengabdian Kepada Masyarakat (PEKAMAS) JULI
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat Politeknik Negeri Media Kreatif

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46961/jpk.v3i1.683

Abstract

Nasi Liwet Sunda got less interest especially by young consumers. Rumah Kreatif Agribisnis forced to adopt foreign culinary to sustain the production. They need innovation to keep producing nasi Liwet. The aim of this public servive was to give an alternative of Nasi Liwet Sunda that can be accepted by young consumers. Methods that being applied for this public service were FGD and literature study. Formulation was conducted by Fusion Methods. Assistance process was held in Rumah Kreatif Agribisnis involving two experts from partner, assisted by thirteen students from Art Culinary department of Politeknik Negeri Media Kreatif. Evaluation was held using FGD method. From this assistance, two innovated Nasi Liwet Sunda was rpduced and ready to be sold.
Food Packaging Rebranding Assistance for Vegetable Products of OkeFarm Neglasari Women Farmer Group Dimas Bayu Pinandoyo; Asriadi Masnar; Supardianningsih Supardianningsih
Engagement: Jurnal Pengabdian Kepada Masyarakat Vol 6 No 1 (2022): May 2022
Publisher : Asosiasi Dosen Pengembang Masyarajat (ADPEMAS) Forum Komunikasi Dosen Peneliti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29062/engagement.v6i1.986

Abstract

Packaging is one of the aspects that affecting the trust of consumers to a product. As a small enterprise, OkeFarm Neglasari Women Farmer had no packaging expert. The aim of this community service is to provide a good packaging to help them gaining new consumers. The packaging rebranding, developed by market analysist methods and adjusted to the financial ability of the small enterprise. The finalized designs were tested to packaging acceptance test by mean questioner methods. Rebranding resulted 30 new loyal consumers, 25 of them responded to the questioners. 76% of the new consumers were females and 24% of it were males. Most of the new consumers were at age range 31-35 years old (44%) and 26-30 years old (36%). The rebranding effective to attract consumers with income range 3.1-6 million IDR (40%), and 6.1-9 million IDR (24%). The new food packaging brand significantly increased the acceptance of vegetables products.
MEDIA AND STUDENTS: HOW DIFFERENT GENERATION OF CULINARY ART STUDENTS RESPONDS TO VIRTUAL SAFETY LABORATORY AS LEARNING MEDIA Anggraeni Stj, Rr. Christiana Mayang; Pinandoyo, Dimas Bayu
MEDIASI Jurnal Kajian dan Terapan Media, Bahasa, Komunikasi Vol 5 No 3 (2024): September
Publisher : P3M Politeknik Negeri Media Kreatif

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46961/mediasi.v5i3.1425

Abstract

Virtual laboratories are the latest learning media developed to support student learning. But unfortunately, data regarding its acceptance is not yet available. This research aims to examine how culinary arts students from different classes respond to the food safety virtual laboratory as a learning medium. Method used was a questionnaire using a level 5 Likert scale. Data collected was analyzed with the Single Tail T Test using Excel program. Student responses analyzed were in the form of readability, visual appearance, comfort, and material taught through learning media. From the analysis carried out, it is known that all students gave positive response to virtual food safety laboratory as a learning medium. It was found that early generation students responded much better with a score of 4.25±0.66 compared to final generation students with a score of 4.00±0.00 out of 5.00. Generation significantly influences students' responses to virtual laboratories as a learning medium.
PENDAMPINGAN INOVASI NASI LIWET PADA UMKM PRODUSEN NASI LIWET SUNDA RUMAH KREATIF AGRIBISNIS Pinandoyo, Dimas Bayu; Pirastyo, Swastono Putro
Jurnal Pengabdian Kepada Masyarakat Vol. 3 No. 1 (2023): Juli
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat Politeknik Negeri Media Kreatif

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46961/jpk.v3i1.683

Abstract

Nasi Liwet Sunda got less interest especially by young consumers. Rumah Kreatif Agribisnis forced to adopt foreign culinary to sustain the production. They need innovation to keep producing nasi Liwet. The aim of this public servive was to give an alternative of Nasi Liwet Sunda that can be accepted by young consumers. Methods that being applied for this public service were FGD and literature study. Formulation was conducted by Fusion Methods. Assistance process was held in Rumah Kreatif Agribisnis involving two experts from partner, assisted by thirteen students from Art Culinary department of Politeknik Negeri Media Kreatif. Evaluation was held using FGD method. From this assistance, two innovated Nasi Liwet Sunda was rpduced and ready to be sold.
Co-Authors Aprilia, Lu’luwatin Rosdiana Arianti, Qotrunnada Maghfirah Arisadi MASNAR Asriadi Masnar Astuti, Anindita Budi Elviana Elviana, Elviana Jao, Ibrahim Khubber, Sucheta Kusrini, Setiya M.K. Garg Maria Ulfah Catur Afriasih Masnar, Asriadi Rr. Christiana Mayang Anggraeni Stj Saleem Siddiqui Simanungkalit, Eliza Thalia Christina Sucheta Khubber Supardianningsih Supardianningsih Supardianningsih, Supardianningsih Swastono Putro Pirastyo