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All Journal SEGMEN Jurnal Manajemen dan Bisnis Jurnal AGROTEKNOLOGI Agrointek Jurnal Pangan dan Agroindustri 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, Faculty Of Engineering, Universitas Pembangunan Nasional “Veteran” Jawa Timur, Surabaya 60294, Indonesia
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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.
Influence of Enzyme Concentration and Hydrolysis Time on Soluble Protein Content of Protein Hydrolysate Prepared from Apple Snail (Pila ampullaceal) Andre Yusuf Trisna Putra; Dedin Finatsiyatull Rosida; Anugerah Dany Priyanto
International Journal of Eco-Innovation in Science and Engineering (IJEISE) Vol. 2 No. 2 (2021): IJEISE
Publisher : International Journal of Eco-Innovation in Science and Engineering (IJEISE)

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

Abstract

The objective of this study was to evaluate soluble protein content of protein hydrolysates obtained by enzymatic hydrolysis of apple snail using a trypsin enzyme. Apple snail were collected from traditional market at Pabean-Sidoarjo. Trypsin enzyme was used in enzymatic hydrolysis. The two variables, enzyme/substrate (E/S) ( 0.01, 0.05, 0.1) ratio and hydrolysis time (3 h, 6 h, 9 h, 12 h, 15 h, 18 h) and was used to produce the apple snail hydrolysate. The result showed that soluble protein content was about 2.3%-4.52%. The increase E/S ratio and hydrolysis time, the higher soluble protein content values was. The highest total soluble protein was achieved E/S 0.1 ratio at 12 h, 4.52%. But, after 12 h hydrolysis time, soluble protein was decreased. Optimum treatment to hydrolyzing apple snail using trypsin enzyme was E3H4 treated (E/S 0.1 ratio and 3 h)
The Effect of Preliminary Treatment and Storage Time on the Quality of Infused Water Drinks of Butterfly Pea Flower (Clitoria ternatea), Siamese Oranges (Citrus nobilis), and Mint Leaves (Mentha piperita L.) Aurellia Salsabila; Ulya Sarofa; Andre Yusuf Trisna Putra
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 3 (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.v7i3.361

Abstract

Infused wateris a natural alternative drink that contains various vitamins. In this research, an infused water drink will be made made from butterfly pea flowers, Siamese oranges and mint leaves. The aim of this research is to analyze the effect of pretreatment and storage time on the quality of the infused water produced and to identify the best treatment between pretreatment and storage time based on the physicochemical, microbiological and organoleptic characteristics of infused water drinks. This research used a completely randomized design (CRD) with a factorial pattern with two factors and three replications. Factor I is storage temperature (room temperature (27°C), refrigerator temperature (5°C), and room temperature that has been pasteurized (60°C for 15 minutes)). Factor II is storage time (1 hour, 3 hours and 6 hours). If there is a real difference, the further test will be continued with 5% DMRT. The best treatment results were obtained in the pre-pasteurization treatment at room temperature with a storage time of six hours which produced infused water with valuepH 5.257; vitamin C 19.57 mg/100g; antioxidant capacity (IC50) 2.187; total acid 0.312%; total phenol 1,261 mgGAE/gr; total plate count 1,950 Log CFU/ml; color preference score 3.80; aroma preference score 3.6; taste preference score 3.45.
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.
Comparative microbiological, chemical, and sensory traits of aron fermentation in Tengger and laboratory scales Oki Krisbianto; Andre Yusuf Trisna Putra; Masdiana Chendrakasih Padaga; Hari Minantyo
AGROINTEK Vol 18, No 3 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i3.22236

Abstract

Aron, a traditional fermented food of the Tengger community, is made from white corn grown in Bromo and has received limited microbiological, chemical, and sensory research attention to date. The research objective was to compare microbiological, chemical, and sensory traits between in situ-produced aron on the slopes of Mount Bromo and ex situ-produced aron in a laboratory in Surabaya. A specific strain of lactic acid bacteria was isolated using de Man, Rogosa, and Sharpe (MRS) Agar from samples of sun-dried white corn. This strain was identified as Gram-positive cocci. In contrast, a different strain of Gram-positive bacilli was found in corn-soaking water, both in situ and in laboratory-fermented aron, on days 0, 7, and 16. Chemical analysis revealed no significant differences in protein, fat, and ash content between the two variables. However, laboratory-fermented aron exhibited higher moisture content. This discrepancy significantly influenced the hedonic texture data for aron, with in situ aron being perceived as drier and more mouth-soluble, while laboratory-fermented aron had a softer texture. Furthermore, the high microbial growth during the fermentation process resulted in aron with a distinct and relatively strong aroma that was less favored by the panelists. The difference in the fermentation location of white corn did not affect the types of lactic acid bacteria that thrived, the nutritional compound content, and the appearance of aron. The variation in the aroma of aron is believed to be primarily influenced by the number of bacteria rather than their specific strains.
The Effect of Preliminary Treatment and Storage Time on the Quality of Infused Water Drinks of Butterfly Pea Flower (Clitoria ternatea), Siamese Oranges (Citrus nobilis), and Mint Leaves (Mentha piperita L.) Salsabila, Aurellia; Ulya Sarofa; Andre Yusuf Trisna Putra
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 3 (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.v7i3.361

Abstract

Infused wateris a natural alternative drink that contains various vitamins. In this research, an infused water drink will be made made from butterfly pea flowers, Siamese oranges and mint leaves. The aim of this research is to analyze the effect of pretreatment and storage time on the quality of the infused water produced and to identify the best treatment between pretreatment and storage time based on the physicochemical, microbiological and organoleptic characteristics of infused water drinks. This research used a completely randomized design (CRD) with a factorial pattern with two factors and three replications. Factor I is storage temperature (room temperature (27°C), refrigerator temperature (5°C), and room temperature that has been pasteurized (60°C for 15 minutes)). Factor II is storage time (1 hour, 3 hours and 6 hours). If there is a real difference, the further test will be continued with 5% DMRT. The best treatment results were obtained in the pre-pasteurization treatment at room temperature with a storage time of six hours which produced infused water with valuepH 5.257; vitamin C 19.57 mg/100g; antioxidant capacity (IC50) 2.187; total acid 0.312%; total phenol 1,261 mgGAE/gr; total plate count 1,950 Log CFU/ml; color preference score 3.80; aroma preference score 3.6; taste preference score 3.45.
The Effect of Temperature and Extraction Time on The Physicochemical Properties of Pectin Extracted from Rambutan Peel Waste (Nephelium lappaceum L.): Pengaruh Suhu dan Waktu Ekstraksi Terhadap Karakteristik Fisikokimia Pektin dari Limbah Kulit Rambutan (Nephelium lappaceum L.) Hellena Istrada; Luqman Agung Wicaksono; Muhammad Alfid Kurnianto; Anugerah Dany Priyanto; Hadi Munarko; Andre Yusuf Trisna Putra
Jurnal Pangan dan Agroindustri Vol. 14 No. 1 (2026): Januari 2026
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2026.014.01.3

Abstract

Rambutan (Nephelium lappaceum L.) is a tropical fruit commonly grown in Southeast Asia, particularly Indonesia and Malaysia. High consumption of rambutan generates large amounts of peel waste, which remains underutilized despite its potential. Rambutan peel contains approximately 26% pectin and hemicellulose, making it a potential alternative source of pectin to reduce dependence on imports. This study aimed to utilize rambutan peel as an alternative source of pectin. The research investigated the effect of extraction temperature (70, 80, 90 °C) and extraction time (60, 90, 120 min) on the characteristics of pectin using a conventional acid extraction method with a completely randomized design (CRD). Temperature and time variables shows significant effects (P ≤ 0.05) on yield, moisture content, ash content, equivalent weight, methoxyl content, galacturonic acid content, and degree of esterification. Pectin extraction from rambutan peel at 80 °C for 120 min produced the optimal pectin yield (7.34%), meeting both SNI and IPPA standards.   Abstrak Rambutan (Nephelium lappaceum L.) adalah buah tropis yang banyak tersebar di Asia Tenggara, utamanya Indonesia dan Malaysia. Tingginyakonsumsi rambutan menimbulkan limbah kulit dalam jumlah besar, namun pemanfaatannya masih belum maksimal. Kulit rambutan mengandung 26% pektin dan hemiselulosa, berpotensi sebagai sumber pektin alternatif untuk mengurangi ketergantungan impor. Tujuan penelitian ini untuk memanfaatkan kulit rambutan sebagai sumber pektin alternatif. Penelitian ini mengkaji pengaruh suhu (70, 80, 90 °C) dan waktu ekstraksi (60, 90, 120 menit) terhadap karakteristik pektin menggunakan metode konvensional dengan ekstraksi asam serta rancangan acak lengkap (RAL). Variable suhu dan waktu menunjukkan pengaruh signifikan (P≤0,05) terhadap rendemen, kadar air, kadar abu, berat ekuivalen, kadar metoksil, kadar asam galakturonat, dan derajat esterifikasi. Ekstraksi pektin kulit rambutan pada suhu 80 °C dan selama 120 menit dapat menghasilkan rendemen pektin yang optimal (7,34%) sesuai dengan SNI dan IPPA.
Co-Authors Anugerah Dany Priyanto Anugerah Dany Priyanto 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 Aurellia Salsabila Dedin Finatsiyatull Rosida Didiek Tranggono Dika Prasetyo Elsa Sabrina Agustia Putri Erika Puspitasari Erliyanti, Nove Kartika Erwan Adi Saputro Fahimatul Ulum Hadi Munarko Hari Minantyo Hellena Istrada Ifwarisan Defri Ifwarisan Defri Iqbal Mahendra Iqbal Mahendra Ira Wikartika Jariyah Khoirul Azmir Larasati Sekar Ayu Lupita Khatty Indah Napitupulu Luqman Agung Wicaksono Masdiana Chendrakasih Padaga Masykuri Latief Masykuri Latief Muhammad Alfid Kurnianto Norizul Inayah Nur Hanifah Nuryananda, Praja Firdaus Oki Krisbianto Rangga Kurnia Putra Ratna Yulistiani Retno Widyastuti Ririn Puspita Tutiasri Rosida Rosida Salsabila, Aurellia Sekar Ayu Larasati Septi Lilik Yuliana Teeradate Kongpichitchoke Ulya Sarofa Ulya Sarofa