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All Journal Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Pasundan Food Technology Journal (PFTJ)
Ghaffar, Rizal Maulana
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Religion Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Education Engineering Industrial & Manufacturing Engineering Public Health Social Sciences

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EDUCATION PROGRAM ON SAFE AND HALAL FOOD PROCESSING FOR STUDENTS, TEACHERS, AND EDUCATIONAL STAFF AT PASUNDAN 1 SENIOR HIGH SCHOOL, CIMAHI CITY Ikrawan, Yusep Ikrawan; Widiantara, Tantan; Taufik, Yusman; Ghaffar, Rizal Maulana; Ramadhanti, Nadya Arsy; Azarine, Raissa Aurrelia; Sundari, Ayuningtyas Sri; Safari, Daffa Naufal; Hamdani, Fariz Ali; Gibran, Fadlan Mohamad; Asshidiqie, Fakhriza Saukan
Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Vol. 9 No. 3 (2025): SEPTEMBER
Publisher : LPPM Univ. Ibn Khaldun Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32832/abdidos.v9i3.2908

Abstract

This community service program was carried out at SMA Pasundan 1 Cimahi and aimed to increase awareness of safe and halal food among students, teachers, and school staff. The activity included educational sessions and practical workshops involving sample testing for food safety. The pre-test average was 50.50%, while post-test scores increased to 86.51%, indicating significant knowledge improvement. This result shows the effectiveness of combining theoretical and practical methods in community education. The program concluded with poster distribution and the development of teaching modules to sustain the impact.
QUALITY IMPROVEMENT AND TESTING OF PROCESSED FOOD PRODUCTS OF SMALL AND MEDIUM ENTERPRISES (SME) IN SIDAMULIH VILLAGE, PANGANDARAN DISTRICT, WEST JAVA Suliasih, Neneng; Sumartini, Sumartini; Widjaya, Willy Pranata; Tristantio, Sidik; Ramadhan, Roiyhan Shyma; Ghaffar, Rizal Maulana
Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Vol. 8 No. 1 (2024): MARET
Publisher : LPPM Univ. Ibn Khaldun Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32832/abdidos.v8i1.2132

Abstract

The people of Sidamulih village have sufficient interest, expertise and appropriate and renewable technology, but there is no special guidance for small community business groups. Several groups of Micro, Small and Medium Enterprises of processed food products are constrained in marketing to a wider scope such as to super markets, due to suboptimal product quality and the absence of product information such as nutritional content and product expiration date. This is due to constraints on testing costs and MSMEs' ignorance of the importance of food product quality. The existence of tourism group coaching activities and community institution coaching activities that are still active in improving and testing the quality of processed food products of MSMEs are expected to bridge the interests of the community, especially MSMEs of processed food products to expand their marketing due to increased consumer confidence in product safety. The test results show that the nutritional content of processed MSME products varies, some products have good quality, some are not good. A similar thing happens with product expiry, where some have expiry periods that are too short, making them less suitable for long-term marketing. This problem needs to be followed up with briefings to related MSMEs on good food processing methods, so that processed MSME products will be of better quality and marketable. The next plan is to conduct training on Good Processed Food Processing Methods for MSMEs so that processed products will have better quality so that their marketing is wider.
the OPTIMASI PERBANDINGAN PELARUT DENGAN WAKTU PERENDAMAN EKSTRAKSI BUNGA TELANG (Clitoria ternatea) Dede Zainal Arief; Taufik, Yusman; Ghaffar, Rizal Maulana; Yelliantty; Widjaja, Willy Pranata; Rahmadhani, Pingkan Aulia
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.v12i3.35566

Abstract

Bunga telang (clitiria ternatea) merupakan jenis tanaman indonesia yang sedang dikembangkan manfaat kandungan senyawa antosianin ataupun antioksidan. Proses ekstraksi untuk mendapatkan antosianin ataupun antioksidan dari ekstraksi bunga telang membutuhkan beberapa variasi dari segi penggunaan pelarut agar hasilnya optimal. Penelitian ini bertujuan untuk mempelajari pengaruh pelarut dengan waktu ekstraksi terhadap pH, warna, kadar antosianin dan kadar antioksidan. Proses perendaman bunga telang menggunakan pelarut etanol dan etil asetat dengan masing masing waktu selama 85 dan 95 menit. Analisis dilakukan menggunakan Design Expert 13 dengan metode Central Composite Design (CCD) untuk menentukan kondisi optimum ekstraksi. Hasil penelitian menunjukkan bahwa jenis pelarut dan waktu perendaman berpengaruh nyata terhadap karakteristik ekstrak bunga telang. Pelarut etanol menghasilkan nilai kadar antosianin dan aktivitas antioksidan tertinggi, yaitu masing-masing 35,63 mg/L dan 52,93 g/m, serta memberikan intensitas warna ungu kebiruan yang lebih kuat dibandingkan etil asetat. Waktu perendaman yang terlalu lama cenderung menurunkan kadar antosianin akibat degradasi senyawa aktif. Kondisi optimum diperoleh pada penggunaan pelarut etanol dengan waktu perendaman 90 menit.
Co-Authors Asshidiqie, Fakhriza Saukan Azarine, Raissa Aurrelia Dede Zainal Arief, Dede Zainal Gibran, Fadlan Mohamad Hamdani, Fariz Ali Ikrawan, Yusep Ikrawan Neneng Suliasih Rahmadhani, Pingkan Aulia Ramadhan, Roiyhan Shyma Ramadhanti, Nadya Arsy Safari, Daffa Naufal Sumartini Sumartini Sundari, Ayuningtyas Sri Tristantio, Sidik Widiantara, Tantan Widjaya, Willy Pranata Willy Pranata Widjaja, Willy Pranata Yelliantty Yusman Taufik, Yusman