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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
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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.
SKRINING FITOKIMIA EKSTRAK ETIL ASETAT DAUN SIMPOR (Dillenia suffruticosa) Andre Yusuf Trisna Putra, Supriyadi & Umar Santoso
JITIPARI Vol 4 No 1 (2019): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (329.558 KB) | DOI: 10.33061/jitipari.v4i1.3017

Abstract

Daun simpor (Dillenia suffruticosa) diketahui mengandung banyak senyawa yang memiliki aktivitasfarmakologi seperti antioksidan. Etil asetat merupakan pelarut yang bersifat semi polar sehingga dapatmenarik senyawa yang bersifat polar maupun nonpolar. Skrining fitokimia dilakukan untuk mengetahuigolongan senyawa yang terdapat dalam ekstrak etil asetat daun simpor segar dan kukus. Penelitian diawalidengan ekstraksi menggunakan metode maserasi dengan pelarut metanol 80% selama 48jam. Ekstrakmetanol daun simpor simpor dipartisi cair-cair dengan etil asetat. Ekstrak yang didapat kemudian dilakukanskrining fitokimia. Hasil skrining fitokimia menunjukkan bahwa ekstrak etil asetat daun simpor segar dankukus mengandung senyawa golongan tanin, polifenol, dan triterpenoid. Senyawa golongan saponin dantriterpenoid tidak terdeteksi pada daun simpor segar dan kukus. Perlakuan pengukusan tidak berpengaruhterhadap kandungan senyawa daun simpor.Kata Kunci : daun simpor; Dillenia suffruticosa, skrining fitokimia
OPTIMASI KITOOLIGOSAKARIDA CANGKANG RAJUNGAN (Portunus pelagicus) MENGGUNAKAN ENZIM KITOSANASE DARI Bacillus sp. Septi Lilik Yuliana; Dedin Finatsiyatull Rosida; Andre Yusuf Trisna Putra
JURNAL AGROTEKNOLOGI Vol 16 No 01 (2022)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v16i01.28259

Abstract

Chitooligosaccharides (COS) are glycoprotein complex compounds derived from chitosan linked by 1,4 glucosidic bonds with chain lengths of 20 or less. Crab shell is a crustacean waste that contains 20-30% chitin as the basic material for making chitooligosaccharides. Chitooligosaccharide hydrolysis can be carried out enzymatically. Enzymatic hydrolysis is specific and controlled. Enzymes that can be used to hydrolyze chitosan into chitooligosaccharides are chitosanase enzymes. Chitosanase enzyme is a glycosyl hydrolase enzyme that catalyzes the hydrolysis of -1,4 glycosidic bonds of chitosan to produce low molecular weight chitooligosaccharides. One of the bacteria that produces chitosanase enzymes, namely Bacillus sp. The purpose of this study was to optimize the production of chitooligosaccharides by treating the enzyme concentration, hydrolysis time, and hydrolysis temperature. This research was conducted using a completely randomized design (CRD) with the following factors: enzyme concentration (0.5%, 1%, 1.5%, 2%, 2.5%) and hydrolysis temperature (30oC, 40oC, 50oC, 60oC, 70oC, 80oC) and time of hydrolysis (1 hour, 2 hours, 3 hours, 4 hours, 5 hours, 6 hours, 7 hours and 8 hours). This enzyme works optimally at pH 4.5. The results showed that this chitosanase enzyme had optimum activity at a concentration of 2% (w/w) chitosan, a temperature of 50oC, and a hydrolysis time of 5 hours. The chitooligosaccharide has a reducing sugar content of 8.49 ± 0.38 mg/mL, a viscosity of 19.08 ± 0.01 cPs, and a molecular weight of 4.51 kDa. Keywords: chitooligosaccharides, crab shells, chitosanase enzyme, hydrolysis
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.
Pelatihan Penerapan Sanitasi Proses Produksi dengan Mitra Dekaka Shop dan UMKM di Kabupaten Malang Erwan Adi Saputro; Andre Yusuf Trisna Putra; Arista Pratama; Masykuri Latief; Iqbal Mahendra
Dharma: Jurnal Pengabdian Masyarakat Vol 3, No 2 (2022): November
Publisher : Universitas Pembangunan Nasional "Veteran" Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (347.195 KB) | DOI: 10.31315/dlppm.v3i2.7728

Abstract

Toko Dekaka merupakan usaha lokal yang dipelopori oleh Bapak Kasmadi pada tahun 2015 yang beralamat di Jalan Jatikerto 292, Bedali, Kromengan, Rezim Malang. Kendala yang terlihat oleh UMKM Toko Dekaka adalah tidak adanya informasi tentang proses sanitasi dalam siklus produksi kepada UMKM dan membuat kualitas barang menjadi tidak bisa dibilang ideal. Dengan demikian, melalui aksi Matching Asset, dilakukan persiapan terhadap pemanfaatan proses produksi dengan sanitasi kepada UMKM. Dalam pelaksanaan program pembinaan dan gerakan inovasi ini, akan mengkonsolidasikan hipotesis dan praktik dengan kegiatan yang dipadukan dalam jaringan dan luar jaringan. Melalui gerakan persiapan ini dapat lebih mengembangkan kualitas barang yang sebesar-besarnya bagi UMKM Toko Dekaka dan selanjutnya UMKM lainnya di Malang.
PELATIHAN ONLINE PENTINGNYA STANDARISASI TERHADAP DAYA SAING PRODUK UKM Andre Yusuf Trisna Putra; Arista Pratama; Masykuri Latief; Iqbal Mahendra; Saputro, Erwan Adi
Qardhul Hasan: Media Pengabdian kepada Masyarakat Vol. 8 No. 2 (2022): AGUSTUS
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (270.905 KB) | DOI: 10.30997/qh.v8i2.6489

Abstract

Sampai sekarang, bisnis lokal dapat menghasilkan beberapa item termasuk bumbu siap masak, saus rebusan kemasan, sayuran fresh, rimpang, dan kurma tomat. Hambatan yang terlihat oleh UKM (Usaha Kecil Menengah) di wilayah Kabupaten Malang adalah tidak adanya informasi tentang pentingnya standarisasi terhadap keseriusan UKM yang membuat sifat tenaga kerja dan produk tidak bisa dibilang ideal. Kurangnya edukasi terkait standarisasi menimbulkan kurang bersaingnya UKM di Indonesia salah satunya Dekaka Shop yang berlokasi di Kabupaten Malang yang menjual Kurmat kurang di lihat oleh pembeli padahal menjual produk yang bermanfaat dan bernutrisi. Dengan cara ini, melalui Dana Pendamping, persiapan diarahkan pada pentingnya standarisasi untuk keseriusan item UKM. Efek samping dari tindakan persiapan ini diharapkan dapat bekerja pada sifat barang dan administrasi untuk Toko UKM Dekaka dan selanjutnya UKM lainnya di Kabupaten Malang.
PENGOPTIMALAN PELAYANAN NASABAH BANK BNI KCP KUTISARI DENGAN METODE ANTRIAN Ifwarisan Defri; Andre Yusuf Trisna Putra; Elsa Sabrina Agustia Putri; Erwan Adi Saputro
SEGMEN: Jurnal Manajemen dan Bisnis Vol 19, No 1 (2023): SEGMEN Jurnal Manajemen dan Bisnis
Publisher : FE Program Studi Manajemen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37729/sjmb.v19i1.8369

Abstract

Antrian sering kita jumpai dalam kehidupan sehari-hari. Seseorang harus menunggu untuk mendapatkan sebuah layanan. Banyak perusahaan mengupayakan berbagai cara agar konsumen tidak menunggu terlalu lama. Sistem antrian merupakan faktor penting dalam bisnis karena merupakan ukuran efisien atau tidaknya kinerja pelayanan bisnis. Model aplikasi antrian dapat membantu manajemen dalam merancang sistem operasi teller bank guna memperoleh kualitas pelayanan yang optimal. Kantor cabang Bank BNI KCP Kutisari memiliki dua layanan teller. Metode antrian dilakukan dengan menghitung jumlah pelanggan yang datang pada jam kerja selama 3 hari. Bank BNI KCP cabang Kutisari melayani dengan disiplin seperti First Come First Serve (FCFS), dimana nasabah yang datang lebih awal akan dilayani terlebih dahulu. Kinerja model sistem antrian yang optimal ini berjalan dengan sangat baik dan efektif di Bank BNI KCP Kutisari.Kata Kunci : Sistem Antrian, Model Sistem Antrian, Optimalisasi, Pelayanan
Food Safety Study in Terms of Formaldehyde Content and Bacterial Contamination Levels of Cob Pindang Fish in Simo Gunung and Balong Sari Traditional Markets, West Surabaya Nur Hanifah; Ratna Yulistiani; Andre Yusuf Trisna Putra
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 2 (2023)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (826.628 KB) | DOI: 10.29165/ajarcde.v7i2.269

Abstract

Formalin is a food additive that has been banned by BPOM but can still be found in food products. This study aims to determine: 1) the food safety of pindang fish sold in traditional markets in West Surabaya in terms of formalin content and bacterial contamination; 2) the relationship between the hygienic conditions of traders and formalin content on the level of bacterial contamination; and 3) the bacterial growth patterns during room temperature storage of formalin-positive and formalin-negative tuna pindang fish. This is a cross-sectional study with a sampling technique of saturation. A qualitative formalin test was conducted using a formalin test instrument. The results indicated that 88.23% (15 of 17 samples) of cob pindang contained formalin and that 64.7% (11 of 17 samples) exceeded the SNI 2717: 2017 maximum limit for total microorganisms. There was a significant correlation between the level of bacterial contamination and the hygienic conditions of traders. There is no correlation between formalin concentration and bacterial contamination level. The pattern of bacterial proliferation did not differ between formalin-positive and negative cob pindang fish
POTENSI BIR PLETOK SEBAGAI MINUMAN FUNGSIONAL KOMERSIAL Andre Yusuf Trisna Putra; Ifwarisan Defri; Erwan Adi Saputro; Retno Widyastuti
AGRISAINTIFIKA: Jurnal Ilmu-Ilmu Pertanian Vol 7, No 1 (2023): AGRISAINTIFIKA
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara Sukoharjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v7i1.3784

Abstract

Bir pletok merupakan minuman diwariskan secara turun-menurun oleh masyarakat Betawi. Bir pletok muncul pada saat masa penjajahan Belanda. Minuman ini terbuat dari campuran rempah seperti jahe, kayu manis, cengkeh, secang, kapulaga, merica, biji pala, cabe jawa, dan gula. Proses pembuatan bir pletok terdiri dari pemilihan bahan baku, pencucian, perebusan, penyaringan, dan pengemasan. Minuman ini berpotensi dikembangkan menjadi salah satu produk komersial unggulan. Inovasi peningkatan kualitas produk yang dapat dilakukan antara lain pengaturan rasa, komposisi rempah, tingkat kemanisan dan pengemasan. Selain itu, diversifikasi produk menjadi sediaan bubuk atau konsentrat juga diperlukan guna menjangkau pasar yang lebih luas. Bir pletok yang terbuat dari campuran rempah seperti jahe, kayu manis dan secang terbukti memiliki aktivitas antioksidan, antibakteri dan antiinflamasi. Oleh karena itu, minuman ini juga dapat menjadi kandidat menuman tradisional yang memiliki sifat fungsional bagi tubuh.
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