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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 Jurnal Pengabdian Sains dan Humaniora
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

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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.
Implementation of the PPG Leadership Project for Prospective Teachers at Pasundan University through the Green Bites Program: Educating about Healthy Menus Based on Local Vegetables Hafit Nuroswandi; Jaka Rukmana; Dahlia Fisher; Siti Wahyuni; Alya Karima; Salma Aulia Rahmatillah; Alsya Yulkha Putri; Bagas Hamdanirahman; Ajeng Zulfa Salsabila; Devi Tri Herlanda; Titis Dwi Nurhannisa
Jurnal Pengabdian Sains dan Humaniora Vol. 4 No. 2 (2025): 2025 October Edition
Publisher : Fakultas Keguruan dan Ilmu Pendidikan-Universitas Timor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32938/jpsh.v4i2.9551

Abstract

Low vegetable consumption and the lack of skills in processing local food into healthy meals are ongoing nutritional issues in various regions of Indonesia, including in Cibangkong Village, Bandung City. This activity aims to increase consumption and skills in processing local food into healthy meals by PKK mothers through training in processing local vegetables into Pakcoy Nori and vegetable nuggets. The activity methods include preparation, implementation, and analysis of results. The activity began with observation, training involving PPG Candidate Teacher students and the Faculty of Food Technology, Pasundan University as mentors, and practical training in making Pakcoy Nori and vegetable nuggets. The results of the activity showed improved skills of participants in processing and packaging healthy food products, increased nutritional awareness, and an interest in turning these products into business opportunities. This project concludes that training in appropriate local vegetable processing can be a strategic solution to address nutrition issues, build family food independence, and encourage a sustainable local economy.
Comparison of Filtration Processes Using Microfiltration, Ultrafiltration, Nanofiltration and Reverse Osmosis Methods on The Characteristics of Lemon Juice Functional Beverages At Pilot Scale yusep ikrawan; Jaka Rukmana; Thomas Gozaly; Rini Triani; Wildan Qoharisma Salam; Hari Hariadi
Jurnal Penelitian Pertanian Terapan Vol 24 No 4 (2024)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jppt.v24i4.3759

Abstract

This study aims to determine the comparison of filtration processes using filtration membranes which include Microfiltration, Ultrafiltration, Nanofiltration and Reverse Osmosis on the characteristics of lemon juice functional drinks on a pilot scale, so that the stability of product results from the four different methods can be known. The best product quality parameters in this study include vitamin C content, total acid content, total soluble solids content, antioxidant activity, pH value, viscosity value, *b value (yellowish color), total microbial reduction, and hedonic quality test (aroma, taste, and aftertaste). So that a comparison of product characteristics can be obtained. The research conducted will go through three stages including the manufacture of control juice products as a comparison, the characteristics of products processed using membrane filtration machines and data processing using t tests conducted to find a comparison of the results of these products.The results of this study are the manufacture of lemon juice functional beverages using the filtration membrane method affects the vitamin C content, total acid content, total dissolved solids and antioxidant activity because the pore size of the membrane will decrease and the particles contained in the sample will be increasingly filtered and after being compared between each method, the highest results are obtained in the microfiltration method and the lowest is reverse osmosis. The manufacture of lemon juice functional beverages using the filtration membrane method affects the pH value, viscosity and color because the pore size of the microfiltration membrane to reverse osmosis is getting smaller so that it will decrease the pH value, viscosity and color. The manufacture of lemon juice functional beverages using the filtration membrane method affects the quality of the product, where in organoleptic testing the color attributes of the MF method produce lemon yellow beverage products. At the aroma attribute, the UF method produces a typical lemon-scented beverage product. At the taste attribute, the RO method produces a very sour beverage product typical of lemon. At the aftertaste attribute, the MF method produces very bitter beverage products.
Co-Authors Abdurohim, Dindin Ajeng Zulfa Salsabila Al-Githrif, Muhammad Syamaidzar Alsya Yulkha Putri Alya Karima Asep Dedi Sutrisno Bagas Hamdanirahman Dahlia Fisher Darniadi , Sandi Devi Tri Herlanda Eko Hari Purnomo Fitriyanti, Asti gozaly, thomas Hafit Nuroswandi Hari Hariadi 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 Rahayu, Gita Raphaella Shiffa, Amandita Rini Triani Rizki, Fathia Salma Aulia Rahmatillah Siti Wahyuni Titis Dwi Nurhannisa Wildan Qoharisma Salam Wildan Qoharisma Salam Wildan Qoharisma Salam Yazid Bindar Yusman Taufik, Yusman Zaeni, Mutiara Refanisa