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All Journal Jurnal Teknologi Dan Industri Pangan Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Jurnal Dunia Gizi Jurnal Pemberdayaan Masyarakat Indonesia (JPMI)

Ihsan Iswaldi

Universitas Prasetiya Mulya

Author-ID : 1118674

Agriculture, Biological Sciences & Forestry Humanities Decision Sciences, Operations Research & Management Education Engineering Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Public Health Social Sciences

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Articles

Peningkatan Isoflavon dalam Produk Berbasis Okara yang Difermentasi oleh Jamur Nurkhoeriyati, Tina; Iswaldi, Ihsan
Jurnal Dunia Gizi Vol 2, No 1 (2019): Edisi Juni
Publisher : Study Program of Nutrition, Public Health Faculty, Institut Kesehatan Helvetia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33085/jdg.v2i1.4146

Isoflavon merupakan kelompok senyawa polifenol yang terkandung dalam kedelai yang diketahui memiliki efek menguntungkan bagi kesehatan dengan bertindak sebagai antioksidan, dapat mencegah kanker, osteoporosis dan penyakit kardiovaskular. Selama proses pembuatan tahu dan susu kedelai, sebagian besar kedelai terbuang dalam bentuk okara sebagai limbah. Okara diproduksi dalam volume yang besar di Indonesia. Okara, yang diangap sebagai limbah, belum dimanfaatkan secara optimal walaupun memiliki komposisi gizi yang signifikan. Meskipun dikonsumsi oleh sebagian penduduk Indonesia, penelitian tentang kandungan isoflavon dalam okara tempe atau oncom masih langka. Fermentasi substrat padat (Solid State Fermentation, SSF) dari okara oleh tiga kapang/ jamur berbeda yaitu P. ostreatus selama 10 hari (PO D-10), R. oligosporus atau N. sitophila selama tiga hari ditetapkan sebagai RO D-3 dan NS D-3, secara berturut-turut, dilakukan dalam penelitian ini. Secara umum, SSF menyebabkan peningkatan konsentrasi konjugasi aglikon isoflavon (daidzein, glicytein, dan genistein) pada okara. Uji DPPH (2,2-diphenyl-1-picrylhydrazyl) telah dilakukan dan sampel yang difermentasi relatif memiliki kapasitas antioksidan yang lebih tinggi dibandingkan kontrol. Kandungan protein (% basis kering) dari kontrol, PO D-10, RO D-3 dan NS D-3 secara berturut-turut adalah 34,8 ± 0,24, 38,3 ± 0,30, 40,4 ± 0,19, dan 39,7 ± 0,13 g/ 100 g.

DIVERSIFIKASI KEFIR BERBASIS KEDELAI DENGAN VARIASI KONSENTRASI SUSU SKIM DAN INOKULUM Tina Nurkhoeriyati; Dionisius Yusuf; Ihsan Iswaldi; Abdi Christia; Vania Gisella
Jurnal Teknologi dan Industri Pangan Vol. 28 No. 2 (2017): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Physicochemical and sensory characteristics of commercial kefir were evaluated to be used as the benchmark for the development of soybean-based kefir with various concentrations of skim milk and inoculum. The commercial kefir has alcohol content and titratable acidity values in accordance with the Codex standards. A Quantitative Descriptive Analysis (QDA) was carried out to obtain the description of kefir as the reference for the development of soybean-based kefir. Sensory evaluation of soybean-based kefir samples with various concentrations of skim milk and inoculum was conducted by trained panelists. Based on sensory evaluation, the soybean-based kefir with similar sensory characteristics to the commercial kefir was that made by adding 10% of skim milk and 10% kefir grains of 3, 4 and 5% (w/w). Soybean-based kefir with 10% (w/w) skim milk and 3% (w/w) kefir grains was chosen for analysis of its physicochemical characteristics. Despite having sensory characteristics similiar to commercial kefir, this soy-based kefir possesses different physicochemical properties from that of commercial one. Neverthe-less, the physico-chemical characteristics of selected kefir-based soybean met the Codex standards. The content of protein, fat, alcohol, dry matter and viscosity of the selected soy-based kefir were: 3.79±0.10% wb, 0.00±0.00% wb, 0.93±0.00%wb, 57.26 mg/kg, 8.43±0.38% wb, and 37.95±0.05 cP, respectively.

Optimization of instant corn cream soup formulation containing chicken bone and moringa leaf using linear programming Rike Tri Kumala Dewi; Ihsan Iswaldi; Kevin Basakara Jaya; Wafa Armitha Kwando; Rebecca Clarissa; Alwin Winardi
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 6, No 3 (2023)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2023.006.03.10

Chicken bone and moringa leaf can be used as raw materials in food products because of their high protein, calcium, and phosphorus content. This study aimed to identify the optimal formulation for producing instant corn cream soup with added chicken bones and moringa leaf meal, having a high protein, calcium, and phosphorus content with minimal raw material costs. The formulation was developed using a randomized group design with a combination of chicken bone (0%, 1.4%, 2.8%) and moringa leaf (0%, 1.1%, 2.2%). Then, the formulation was analyzed using linear programming with constraints based on SNI 01-4967-1999 regarding instant cream soup and PerBPOM No. 1 of 2022 regarding the supervision of claims on labels and advertisements of processed food. The three best formulas were subjected to a sensory test. The results showed that three of the nine formulas had the highest protein, calcium, and phosphorus content with the lowest raw material cost, i.e., Formula 5 (2.8% chicken bone, without moringa leaf), Formula 7 (2.8% chicken bone and 1.1% moringa leaf), and Formula 9 (2.8% chicken bone and 2.2% moringa leaf). These formulations also met the requirement for high calcium and high phosphorus in accordance with PerBPOM No. 1 of 2022. However, the samples did not reach the minimum requirement to be considered high protein. The sensory test results showed that Formula 7 was the closest to the ideal product and was also preferred by respondents.

Membangun Positive Brand Image dari Koperasi Sugih Makmur Christiana, Audi Christiana; Setyadi, Elizabeth Venny; Purnomo, Rafelle; Setiadi, Raymond; Hidayat, Rafi; Heriyanto, Kevin Heriyanto; Asbi, Muhammad; Iswaldi, Ihsan
Journal Pemberdayaan Masyarakat Indonesia Vol 1 No 2 (2019): Jurnal Pemberdayaan Masyarakat Indonesia (JPMI)
Publisher : Pusat Pengabdian kepada Masyarakat (PPKM) Universitas Prasetiya Mulya

As a plenary citizen, the development of humanity is an obligation to every human being. To accomplish our duty to serve the community in the region of Cianjur especially Ciputri Village Sarongge, we as writer did a “live in” program for a month from the 17th of January till the 14th of February 2019. This article is composed to report the potential, problems, and progress of our partner’s business during this year’s community development program. As Builder 023, we were assigned to help develop our partner’s existing business “Koperasi Sugih Makmur” in terms of finance, marketing, and human resource management to minimalize human error risks in the future such as bad cash flow. We also saw an opportunity for another potential business line, henceforth we decided to develop strawberry jam as a new line of product. Existed since 28th February 2019, this new line of product has already gained improvements such as packaging, operational standards, and sales channels.

Penerapan Ilmu Manajemen Bisnis Guna Pendampingan Mitra Usaha Kecil Menengah “Djamoe Sarongge” di Desa Ciputri Iswaldi*, Ihsan; Yachya, Nadia; Dabi–Dabi, Angtoni; Wirya, Deborah Putrilla; Tjakra, Jonathan Dikke Mike; Kurnia, William; Michaela, Clarimond; Natawidjaja, Chrystian
Journal Pemberdayaan Masyarakat Indonesia Vol 1 No 1 (2019): Jurnal Pemberdayaan Masyarakat Indonesia (JPMI)
Publisher : Pusat Pengabdian kepada Masyarakat (PPKM) Universitas Prasetiya Mulya

This activity aims to improve the capability of running a business independently for the owner of small to medium enterprise Djamoe Sarongge. In which it produces varieties of traditional healthy drinks. The owner had problems regarding four business system: operational, marketing, human resource management, and financial. All these problems are present on the absence of education, the nonexistent entrepreneurship capability that looks forward for opportunity. In the future, this activity should be able to increase the production quantity, increase product penetration to potential customers, increasing the capability of owner to run the business, and shaping the owner to be able to financially manage the business. There are some methods used in this activity such as qualitative observation, mentoring, and field practice which those methods occur at Ciputri. This activity resulted an increase in the quality of the products from the composition to the extended shelf life, knowledge to perform offline and online selling through social media, brochures as marketing media, new packaging, knowledge to perform business and the systems, standard operating procedure for production process, and the ability to make financial report. Aside from that, the activity also produces new product line to the business. With the variation provided through the products and the added knowledge about 4 business systems, an increase in product sales as much as 70 units and market penetration throughout Ciputri area.

Co-Authors Abdi Christia Alwin Winardi Asbi, Muhammad Christiana, Audi Christiana Dabi–Dabi, Angtoni Dionisius Yusuf Heriyanto, Kevin Heriyanto Hidayat, Rafi Kevin Basakara Jaya Kurnia, William Michaela, Clarimond Natawidjaja, Chrystian Nurkhoeriyati, Tina Purnomo, Rafelle Rebecca Clarissa Rike Tri Kumala Dewi Setiadi, Raymond Setyadi, Elizabeth Venny Tina Nurkhoeriyati Tjakra, Jonathan Dikke Mike Vania Gisella Wafa Armitha Kwando Wirya, Deborah Putrilla Yachya, Nadia

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