Article Per Year (5 Year)
p-Index From 2020 - 2025
3.329
P-Index
This Author published in this journals
All Journal SEGMEN Jurnal Manajemen dan Bisnis Jurnal AGROTEKNOLOGI AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) QARDHUL HASAN: MEDIA PENGABDIAN KEPADA MASYARAKAT Food Science and Technology Journal (Foodscitech) Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Food ScienTech Journal Nusantara Science and Technology Proceedings International Journal of Eco-Innovation in Science and Engineering (IJEISE) International Journal on Food, Agriculture and Natural Resources (IJFANRES) AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Dharma: Jurnal Pengabdian Masyarakat Jurnal Abdimas Indonesia Journal of Science and Social Development Jakadimas
Andre Yusuf Trisna Putra
Department Of Food Technology Universitas Pembangunan Nasional Veteran Jawa Timur
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Other

Published : 25 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 6 Documents
Search
Journal : Nusantara Science and Technology Proceedings

 1 
Assistant Development Program for Home Industry Community at Bluru Kidul Village, Sidoarjo City Tranggono, Didiek; Tutiasri, Ririn Puspita; Trisna Putra, Andre Yusuf
Nusantara Science and Technology Proceedings 5th International Seminar of Research Month 2020
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2021.0945

Abstract

Maintain continuity of business needs an effective effort. However, entrepreneurs often suffer failure. Therefore, assistance from other parties is needed to provide enthusiasm and motivation support. Kelompok Usaha Bersama (KUB) Sumber Rejeki dan Kelompok Usaha Bersama (KUB) Sumber Makmur is a community group engaged in the economy in Blurukidul village, Sidoarjo district, Sidoarjo. This KUB is a forum for people of Blurukidul village to run fishery product-based businesses, such as fish smoked, fish crackers, fish meatball, and fish nugget. Clam meatball is one of the business carried out by a member of KUB. The weakness of this group is they can not carry out their business regularly and continuously. Lack of knowledge and hard capital is the main problem faced. Therefore, in the community service activity, mentoring to Kelompok Usaha Bersama (KUB) Sumber Rejeki dan Kelompok Usaha Bersama (KUB) Sumber Makmur’s member are implemented. Mentor provides motivation, determination, and hard works to achieve success in running a business. Also, community service activities are carried out by providing training on how to make clam meatballs. Participants gain knowledge and experience in producing nutritious and safe clam meatballs. The next activity was a grant of a semi-automatic meatballs printer. Using a semi-automatic meatballs printer has been proven to increase the production capacity of clam meatballs produced. The results of this activity are expected to Kelompok Usaha Bersama (KUB) Sumber Rejeki dan Kelompok Usaha Bersama (KUB) Sumber Makmur’s members are implemented increase the productivity of their business.
ABCD Model Implemented to Underdeveloped Villages in Trenggalek Regency Didiek Tranggono; Praja Firdaus Nuryananda; Andre Yusuf Trisna Putra
Nusantara Science and Technology Proceedings 4th International Seminar of Research Month
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2019.0431

Abstract

Trenggalek Regency is an area located in the southern part of East Java Province. Due to its geographical position in the south and the lack of transportation facilities, Trenggalek Regency is a developing area with relatively slow progress. There are also still many underdeveloped villages. This research will discuss three underdeveloped or developing villages in Trenggalek. Tegaren village was once a village with IDT status (Inpres Desa Tertinggal), the consequence of which was often to get assistance from the government. Meanwhile, Winong Village is a village that is also included in a backward village. Tasikmadu village in Watulimo District is a prototype of a coastal village that is still classified as being left behind even though it is located in a tourist area. The research we have done is an implementation of the ABCD (Asset Based Community Development) model by Christopher Dureau that focuses on asset utilization. For the implementation of the ABCD method, this research uses a mixed method with interviews, observations, and questionnaires. This research will focus on community development and empowerment in underdeveloped villages of Trenggalek Regency by focusing on village assets. The problem that then arises is that both Tasikmadu, Winong, and Tegaren Villages are typical villages that do not yet have or have not maximized the village assets they have. A preliminary finding by the research team is that the empowerment of underdeveloped rural communities is strongly supported by a strong level of education and institutional leadership system.
Effects of Papain Concentration and Hydrolysis Time on Degree of Hydrolysis and Glutamic Acid Content of Apple Snail Hydrolysate Dedin Finatsiyatull Rosida; Anugerah Dany Priyanto; Andre Yusuf Trisna Putra
Nusantara Science and Technology Proceedings 5th International Seminar of Research Month 2020
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2021.0904

Abstract

Umami taste enhances the high palatability in cuisine by the presence of high level of glutamic acid content. This savoriness compound could get from fermentation and hydrolysis process. Generally, consumer perception thinks preferable natural sources due to food safety issues. Apple snail (Pila ampullacea) is known as abundant wildlife containing high protein source. The most popular protease in Indonesia is papain, which was used to generate the apple snail hydrolysate. The objective of this research is to define the specified condition based on papain concentration and hydrolysis time to produce umami taste from apple snail. Those two variables showed a significant effect on the degree of hydrolysis and glutamic acid content of apple snail hydrolysate, therefrom the data were several various values in the lowry method and ninhydrin colorimetry, respectively. The established condition resulting in a degree of hydrolysis and glutamic acid content was as high as 56.56 ± 1.65% and 95.34 ± 0.13 ppm. The study concluded that papain within certainly condition denotes free amino acid in releasing of umami taste. Furthermore, this research will be applied as flavour enhancers, commonly known as monosodium glutamate (MSG). Also, this study promotes a natural source as safer flavor enhancers, utilization of potential local commodity, and can compete with the commercial ones.
Characteristics of Marshmallow from a Mixture of Watermelon Albedo (Citrullus vulgaris Schard) and Rosella Flower (Hibiscus sabdariffa) Extract with The Addition of Gelatin Ulya Sarofa; Andre Yusuf Trisna Putra; Lupita Khatty Indah Napitupulu
Nusantara Science and Technology Proceedings 2nd International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Watermelon albedo is a food waste that still has nutrients that can be used. The presence of nutritional compounds causes watermelon albedo potential to be processed into marshmallow products. The addition of rosella flower extract was expected to improve the sensory properties of the marshmallow. This study aims to determine the effect of the ratio of watermelon albedo juice to the rosella flower extract and the impact of the addition of gelatin on the characteristics of marshmallows. This study used a completely randomized design (CRD) with two factors, namely the proportion of watermelon albedo juice: rosella flower extract (60:40, 70:30, 80:20) and the addition of gelatin (10%, 12%, 14%). The data obtained were statistically analyzed using analysis of variance (ANOVA) and continued with Duncan's test (DMRT). The best treatment was obtained in the treatment of the proportions of watermelon albedo juice: rosella flower extract (70:30) with the addition of 14% gelatin which produced marshmallows with a characteristic moisture content of 24.33%; ash content 1.06%; vitamin C content 16.67 mg/100g; antioxidant activity 19.56%; reducing sugar content of 23.15%; hardness 1.07 N; lightness -15,7; redness 5,45; yellowness 0,95 the average value of color preference is 3.50 ( like); aroma 3.45 ( rather like); taste 2.95 (neutral); and texture 3.85 ( like).
Effect of Hydrolysis Time and Bromelain Enzyme Concentration on Protein Levels Of Apple Snail (Pila ampullaceal) Hydrolyzate Dedin Finatsiyatull v; Anugerah Dany Priyanto; Andre Yusuf Trisna
Nusantara Science and Technology Proceedings International Seminar of Research Month 2021
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2022.2452

Abstract

A high enough population of snails is considered detrimental to society. Currently, snails have a fairly low economic value, even though the protein content is quite high. In general, animal protein content is higher than vegetable protein, but animal protein tends to be more expensive. The need for protein as a human nutrient is quite high. There needs to be an effort to provide a source of animal protein in sufficient quantities, the price is relatively cheap, and contains high protein. For this reason, it is necessary to use the protein of snails. Apple Snail (Pila ampullaceal) is a type of snail that has a high protein content. There needs to be a method to optimize the extract of snail protein. The protein hydrolysis process was one method to optimize the process of separating protein from non-protein content. Snail protein hydrolyzate can be used for umami products, soy sauce, or biscuit mixtures. The process of the hydrolysis of Apple snails using the bromelain enzyme at concentrations: of 1%, 5%, and 10% with variations in hydrolysis time of 3 hours, 6 hours, 9 hours, 12 hours, 15 hours, and 18 hours. The results showed that treatment at 1% bromelain enzyme concentration obtained the highest soluble protein content (4.18%) at 15 hours of hydrolysis time. While in the treatment of 5% bromelain enzyme concentration, the highest dissolved protein content (3.35%) was obtained at 15 hours of hydrolysis time. In the treatment of 10% bromelain enzyme concentration, the highest dissolved protein content (4.13%) was obtained at 12 hours of hydrolysis time. The results of this study can be concluded that the highest protein content was obtained by using the enzyme bromelain 1%-10% with a hydrolysis duration of 12 hours - 15 hours.
Implementation Analysis of Hazard Analysis and Critical Control Points in the Traditional food “Pudak Barokah” at Small Medium Enterprise in Gresik, Indonesia Sekar Ayu Larasati; Fahimatul Ulum; Erwan Adi Saputro; Anugerah Dany Priyanto; Andre Yusuf Trisna Putra
Nusantara Science and Technology Proceedings 3rd International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2022.2714

Abstract

Gresik is one of the several centers of the snacks industry. In order to assure food quality and safety, analysis is required to address hazards during the production process. Pudak were made by heating coconut milk, then combined with flour, rice flour, sugar, salt, water, and pandan suji leaves. Pour heated coconut milk over the top, whisked until it is smooth and with no lumps, add cooled coconut milk and vanilla, cover the mixture in leaf wrap, and steam for one hour before serving. This study was carried out to identify and minimize hazards during the production process of pudaks (one of traditional food) and provide recommendations for establishing the Hazard Analysis Critical Control Point (HACCP) system. During the production process, there are three different kinds of possible hazards: biological, physical, and chemical. The Critical Control Point (CCP) might be acknowledged, allowing for a comprehensive implementation of the HACCP. In this publication, the dangers of CCP were analyzed along with suggestions for reducing them.
Co-Authors Anugerah Dany Priyanto Anugerah Dany Priyanto Anugerah Dany Priyanto Anugerah Dany Priyanto Anugerah Dany Priyanto Anugerah Dany Priyanto Anugerah Dany Priyanto Arista Pratama Arista Pratama Dedin Finatsiyatull Rosida Didiek Tranggono Dika Prasetyo Elsa Sabrina Agustia Putri Erika Puspitasari Erliyanti, Nove Kartika Erwan Adi Saputro Fahimatul Ulum Ifwarisan Defri Ifwarisan Defri Iqbal Mahendra Iqbal Mahendra Ira Wikartika Jariyah Khoirul Azmir Kurnianto, Muhammad Alfid Larasati Sekar Ayu Lupita Khatty Indah Napitupulu Luqman Agung Wicaksono Masykuri Latief Masykuri Latief Norizul Inayah Nove Kartika Erliyanti Nur Hanifah Nuryananda, Praja Firdaus Rangga Kurnia Putra Ratna Yulistiani Retno Widyastuti Ririn Puspita Tutiasri Rosida Rosida Sekar Ayu Larasati Septi Lilik Yuliana Teeradate Kongpichitchoke Ulya Sarofa