Article Per Year (5 Year)
p-Index From 2021 - 2026
1.554
P-Index
This Author published in this journals
All Journal Jurnal Penelitian Pertanian Terapan JURNAL PENGABDIAN KEPADA MASYARAKAT Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Pasundan Food Technology Journal (PFTJ) Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal Pengabdian Masyarakat : Pemberdayaan, Inovasi dan Perubahan Indonesian Journal of Life Sciences
Jaka Rukmana
Universitas Pasundan
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Medicine & Pharmacology Public Health Social Sciences Other

Published : 13 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 13 Documents
Search

 1   2 
EDUCATION ON FOOD ADDITIVES IN SCHOOL SNACKS FOR STUDENTS AND TEACHERS AT SMAN 11 BANDUNG Gozaly, Thomas; Rukmana, Jaka; Marthia, Nabila; Mulia, Rizqan Karima; Qhaleed, Shahnaz Naurelia Idhna
Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Vol. 9 No. 3 (2025): SEPTEMBER
Publisher : LPPM Univ. Ibn Khaldun Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32832/abdidos.v9i3.2945

Abstract

This community service activity aimed to address the high consumption of snacks containing food additives (BTP) among students who lack sufficient understanding of their types, functions, and health impacts. Many school-sold snacks use artificial colors, preservatives, or sweeteners that may exceed the limits set by the Food and Drug Administration (BPOM). To respond to this issue, lecturers from the Department of Food Technology, Universitas Pasundan, conducted educational outreach at SMAN 11 Bandung to enhance food literacy—especially in recognizing and managing the presence of BTP in school snacks. The outreach was delivered interactively through presentations, group discussions, simulations of reading BTP information on packaging labels, and distribution of educational leaflets. Key materials included: types of commonly used food additives, health risks of excessive BTP consumption, BPOM regulations, identification of BTP through E-numbers and packaging labels, and promotion of local foods and healthy snack alternatives. The activity was well-received by students and staff. Participants showed high enthusiasm, demonstrated by active engagement and many questions during discussions. Teacher involvement also suggested potential for ongoing knowledge dissemination within the school community. As tangible outputs, the team produced a final activity report, two popular articles submitted to national media, and video documentation to be used as teaching materials and promotional tools for similar educational initiatives in other schools.
PROCESSING PRODUCTS USING CATFISH AS RAW MATERIAL TO ENHANCE THE VALUE OF CATFISH IN THE SARIWANGI VILLAGE Taufik, Yusman; Rukmana, Jaka; Rahayu, Gita; Luwandi, Revo; Al-Githrif, Muhammad Syamaidzar
Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Vol. 7 No. 3 (2023): SEPTEMBER
Publisher : LPPM Univ. Ibn Khaldun Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32832/abdidos.v7i3.2047

Abstract

The activity aims to provide training related to the production of processed food using catfish meat as the main ingredient. Catfish meat has a fine texture and a slightly pale color, allowing it to be categorized as white meat, similar to chicken. Its high protein content and unsaturated fatty acids make catfish meat beneficial for maintaining tissue health, cellular formation, and brain intelligence. Catfish meat is highly recommended for consumption by children in the growth phase, especially toddlers. With its high protein content, low cholesterol level, tender muscle fibers, and more affluent organoleptic properties, catfish meat is preferred by consumers. Efforts to utilize catfish meat have included training on diversifying food products made from catfish meat. Since 2021, the Sariwangi Village Government has collaborated with the Faculty of Engineering at Pasundan University, starting from developing nanobubble technology for catfish farming and focusing more on training for processing products using catfish meat by the year 2023. The intended outcome of this activity is processed food products made from catfish meat that are ready for the market. The products developed are expected to serve as the foundation for a village-owned business unit.
KORELASI KONSENTRASI MALTODEKSTRIN TERHADAP SERBUK MINYAK IKAN KOMERSIAL DENGAN METODE FOAM-MAT FREZE DRYING rukmana, jaka; Ikrawan, Yusep; Marthia, Nabila; Raphaella Shiffa, Amandita
Pasundan Food Technology Journal (PFTJ) Vol 12 No 3 (2025): PASUNDAN FOOD TECHNOLOGY JOURNAL
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v12i3.35306

Abstract

Milkfish oil (Chanos chanos) is a rich source of omega-3, but it is easily oxidized, requiring conversion into powder form to improve its stability. One effective method is Foam-Mat Freeze Drying, which utilizes maltodextrin as a foam stabilizer. This study was designed to evaluate the relationship between maltodextrin concentration and the quality attributes of commercial powdered milkfish oil, with the objective of developing a stable, reliable, superior, and use friendly formulation. The research method used was simple linear regression with a single factor of maltodextrin concentration (5%, 10%, 15%, and 20%). The study was divided into preliminary and main stages, with analyses including moisture content, fat content, peroxide value, omega 3-6-9 content, as well as color parameters (L*, a*, along with b*). Based on the results of the analysis results, a very strong and significant correlation was found with moisture content, peroxide value, omega-6 and omega-9 content, lightness (L*), and total color difference (∆E). Additionally, a very strong but not significant correlation was observed with fat content, omega-3 content, the red-green color coordinate (a*), and the yellow-blue color coordinate (b*). Further studies using different coating materials and additional analysis are recommended to comprehensively evaluate how the Foam-Mat Freeze Drying process influences on product quality.
Co-Authors Abdurohim, Dindin Al-Githrif, Muhammad Syamaidzar Asep Dedi Sutrisno Darniadi , Sandi Eko Hari Purnomo Fitriyanti, Asti gozaly, thomas Hari Hariadi, Hari Harjanto, Fariz Hutama Putra Ikrawan, Yusep Intan Nurrachmi Lasmanah, Lasmanah Luwandi, Revo Marthia, Nabila Mulia, Rizqan Karima Nur Faizah Latuconsina Pramanda, Ihsan Tria Purwiyatno Hariyadi Qhaleed, Shahnaz Naurelia Idhna Qoharisma Salam, Wildan Rahayu, Gita Raphaella Shiffa, Amandita Rizki, Fathia Triani, Rini Wildan Qoharisma Salam Wildan Qoharisma Salam Yazid Bindar Yusman Taufik, Yusman Zaeni, Mutiara Refanisa