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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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Physicochemical Properties of Golden Apple Snail (Pomacea canaliculata) Shell Chitosan Larasati Sekar Ayu; Dedin Finatsiyatull Rosida; Jariyah; Teeradate Kongpichitchoke; Anugerah Dany Priyanto; Andre Yusuf Trisna Putra
Food Science and Technology Journal (Foodscitech) Vol. 6 No. 1 (2023)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25139/fst.vi.5952

Abstract

The golden snail (Pomacea canaliculata) is an animal that lives in rice fields and is one of the agricultural pests that often suffers and can interfere with the growth of rice plants because of its very fast development. unused and become waste for the environment. The golden snail shell contains a chitin polysaccharide which can be reduced to chitosan (β1-4 N-acetyl D-glucosamine) through the deacetylation stage, namely the process of taking the acetamide group in chitin (CH3CONH) so that it becomes an amine group (NH2) in chitosan. The manufacture of chitosan is carried out through 3 stages, namely the process of deproteination, demineralization, and deacetylation. The purpose of this study was to determine the characteristics and quality of chitosan produced from golden snail shells. Based on the analysis conducted, chitosan has a yield of 53.91%; water content 1.68%; ash content 12.31%; molecular weight 640.83 kDa; solubility 95.53; and deacetylation degree 82.33%.
Pelatihan Pembuatan Keripik dan Nugget Daun Beluntas Beserta Pengemasan dan Pemasarannya di RT.05 RW.01 Wiyung Surabaya Luqman Agung Wicaksono; Andre Yusuf Trisna Putra; Anugerah Dany Priyanto
Journal of Science and Social Development Vol. 3 No. 2 (2020): Journal of Science and Social Development
Publisher : Universitas Nahdlatul Ulama Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55732/jossd.v3i2.398

Abstract

Wiyung is a district in Surabaya, East Java, Indonesia. A long time ago, this district used to be an agricultural area. However, currently some of the area used to agricultural land has been used for the construction of residential and commercial activity areas. One of the areas in the wiyung district is RT.05 RW.01 where this area is known as quite densely population. Based on the situation analysis, in the midst of crowded housing in narrow alleys at RT.05 RW.01 Wiyung, many beluntas plants (Pluchea indica) were found growing wild in people's yards. In fact, this beluntas plant has the potential to be used as various food products which can indirectly improve the economic level of the surrounding community. Therefore, a community service program is needed to provide training on how to use the beluntas plants into processed food products, especially beluntas chips and beluntas nuggets, along with how to package and its market. The method used in this community service includes a participatory approach with survey activities and training both theoretical and practical. At the end of this community service activity, it was seen that the participants were able to process beluntas leaves into chips and nuggets along with their packaging and labeling.
Pelatihan Pengemasan Produk Keripik Pisang Dan Stik Kulit Pisang Kepada Kelompok Tani Desa Lomaer, Sampang Andre Yusuf Trisna Putra; Nove Kartika Erliyanti
jurnal ABDIMAS Indonesia Vol. 2 No. 1 (2024): Maret : Jurnal ABDIMAS Indonesia
Publisher : STIKes Ibnu Sina Ajibarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59841/jurai.v2i1.1010

Abstract

Lomaer Village is one of the villages in Bangkalan Regency which has superior banana products. Bananas are processed into banana chips and banana peel sticks. However, the products that have been produced have not been packaged and labeled properly. Therefore, packaging training was carried out on banana chips and banana peel sticks for the Lomaer Village Farmers Group. Activities are carried out in two stages, namely, preparation and training. The training was held on Sunday, September, 12th 2021. The training participants were 30 members of the Lomaer Farmers Group, starting at 08.00-14.00 at the Lomaer Village Hall. Packaging training begins with a presentation of material about the function, purpose and appropriate packaging methods for food products. Next, the practice of packaging banana chips and banana peel sticks was carried out, then continued with labeling the packaging. The results of this training were able to increase participants' knowledge about the purpose, types and benefits of packaging and were able to practice packaging for banana chips and banana peel sticks
Improving The Quality of Sanitation in The Popcorn Production Process at UMKM Ziqma Production: Peningkatan Kualitas Sanitasi pada Proses Produksi Popcorn di UMKM Ziqma Production andre yusuf trisna putra; Muhammad Alfid Kurnianto
JAKADIMAS (Jurnal Karya Pengabdian Masyarakat) Vol. 2 No. 1 (2024): JAKADIMAS
Publisher : Fakultas Teknologi dan Industri Pangan Unisri Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jakadimas.v2i1.10722

Abstract

Ziqma Production is an Micro, Small Medium Enterprise (MSME) that produces snacks with a superior product, popcorn. The pop corn production process at Ziqma is still simple and does not yet implement quality control management and food safety. Therefore, the aim of this activity is to provide education about implementing sanitation to improve the quality of the production process. This program was implemented on August 3 2023. The activities consist of three stages, namely coordination with partner, counseling about CPPOB principles, and implementation of the use of production sanitation equipment according to Cara Produksi Pangan Olahan yang Baik (CPPOB) principles. The result of this activity is that Zigma workers know the theory about sanitation. Apart from that, be able to use sanitary equipment, such as aprons, masks, gloves and head coverings. It is hoped that after this activity, all workers can implement sanitation so that the quality of popcorn products can be maintained.
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 | 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
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