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All Journal Pelita Perkebunan agriTECH Warta IHP (Warta Industri Hasil Pertanian) Jurnal Agro Industri Perkebunan Jurnal Pengabdian Pada Masyarakat Journal of Entrepreneurship, Management and Industry (JEMI) Management Studies and Entrepreneurship Journal (MSEJ) Journal of Functional Food and Nutraceutical Journal of Business, Social and Technology Asia Pacific Journal of Sustainable Agriculture, Food and Energy (APJSAFE)

Wahyudi David

Universitas Bakrie

Author-ID : 250779

Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Industrial & Manufacturing Engineering Nursing Social Sciences Other

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PERCEPTION OF MILLENNIAL GENERATION TOWARD FUNCTIONAL FOOD IN INDONESIA Amaliah, Isma; David, Wahyudi; Ardiansyah, Ardiansyah
Journal Akademik Universitas Swiss German Vol 1 No 1 (2019)
Publisher : Swiss German University & Perhimpunan Penggiat Pangan Fungsional dan Nutrasetikal Indonesia (P3FNI)

Currently, functional foods trend are growing and developing in Indonesia. Consumer?s perceptions is one important factor to picture consumer knowledge and attitude in the future. The aim of this study is to determine the perception of millennial generation toward functional food in Indonesia. An online cross sectional survey was carried out among 1982 respondents (age between 18-38 years) and distributed via social media platform during two weeks on April 2018. The questionnaire measured demographic characteristics, awareness, knowledge, the priority to purchase, and future buying motivations on functional food. The result showed that 55% of respondents claimed that they had been aware of functional food. The knowledge of respondent regarding health component was still insufficient. The most important reasons for purchasing functional food were health benefit, availability, affordability, tasty, easy to consume, and clear label information. Most of millennial generation was interested in purchasing functional food in the future. In conclusion, this study provide the information how?s millennial generation perception regarding functional food in Indonesia and might be contribute to increase the development of functional food in Indonesia.

Identification And Classification of MSMEs During The Covid-19 Pandemic In The DKI Jakarta Amaliyah, Ria; David, Wahyudi
Journal of Entrepreneurship, Management and Industry (JEMI) Vol 4, No 1 (2021): Januari - Maret 2021
Publisher : Program Studi Manajemen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36782/jemi.v4i1.2191

The Covid-19 pandemic that has occurred since March 2020 has caused a recession in the Indonesian economy. Unlike the economic crises in 1998 and 2008 in Indonesia, the economic crisis in 2020 due to the Covid-19 pandemic affected almost all sectors and threatened the existence of MSMEs. This study aims to determine the impact of the Covid-19 pandemic on MSMEs in DKI Jakarta, identify and classify MSMEs during the Covid-19 pandemic and provide alternative solutions and strategies for MSME actors in dealing with the economic crisis due to the Covid-19 pandemic. The study was conducted on MSMEs in DKI Jakarta with a total sample of 1,511 respondents. The research was conducted through qualitative and quantitative approaches with descriptive statistical data analysis techniques and SWOT analysis. The results showed as many as 83% of MSMEs experienced a decrease in business circulation, with the classification of a decrease in business circulation of up to 50% by 48%, and the remaining 35% experiencing a decrease in business circulation of more than 50%. As many as 83% of MSMEs experienced a decline in business circulation, which was dominated by micro-businesses in the trade, hotel, and restaurant sectors, with an average age of 0-5 years. The MSME recommendation strategy was prepared through a SWOT analysis and an in-depth assessment of internal and external factors referring to the MSME main recommendation strategy through a Cartesian diagram.

Perubahan Aktivitas Antioksidan dan Profil Sensori Bekatul Fermentasi dari Varietas Sintanur dan Inpari 24 Ardiansyah Ardiansyah; Dhania Sabilla; Wahyudi David; Dody Dwi Handoko; Slamet Budijanto
agriTECH Vol 40, No 2 (2020)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Bekatul atau rice bran adalah lapisan luar dari beras yang terlepas pada saat proses penyosohan dari beras pecah kulit menjadi beras. Salah satu kendala peneriman konsumen pada bekatul adalah mutu sensorinya. Oleh sebab itu, salah satu upaya untuk meningkatkan mutu sensori bekatul dilakukan dengan fermentasi. Tujuan penelitian ini adalah mengetahui pengaruh jenis kapang, varietas bekatul (padi), dan lama fermentasi terhadap perubahan kandungan total senyawa fenolik (TSF), aktivitas antioksidan, dan profil sensori bekatul fermentasi dari dua varietas padi (Sintanur dan Inpari 24). Fermentasi dengan metode Solid-state fermentation menggunakan perlakuan jenis kapang yaitu Rhizopus oligosporus, R. oryzae dan kombinasi keduanya, dengan lama waktu fermentasi masingmasing adalah 48, 72 dan 96 jam. Analisis kandungan TSF dengan metode Folin-ciocalteu, analisis aktivitas antioksidan menggunakan metode DPPH, dan analisis profil sensori menggunakan metode Projective mapping (Napping®) dengan panelis tidak terlatih berjumlah 75 orang. Hasil penelitian menunjukkan bahwa perlakuan varietas padi, jenis kapang dan waktu fermentasi menghasilkan nilai TSF dan aktivitas antioksidan yang berbeda nyata (p<0,05). Bekatul Inpari 24 memiliki nilai TSF dan aktivitas antioksidan yang lebih tinggi dibandingkan bekatul Sintanur (p<0,05). Nilai TSF dan aktivitas antioksidan tertinggi pada bekatul Inpari 24 yang difermentasi dengan kapang R.oligosporus selama 48 jam dengan nilai masing-masing sebesar 4,16±0,3 mg GAE/g BK dan 86,11 %. Selanjutnya, hasil analisis korelasi menunjukkan korelasi positif antara kandungan TSF dan aktivitas antioksidan kedua varitas bekatul fermentasi (r=0,82). Analisis sensori menunjukkan bahwa panelis mampu membedakan atribut sensori pada sampel yang diujikan.

The Knowledge Transfer of Female Micro Enterprises through Community-Services University Training Programs Nurul Asiah; Wahyudi David; Tuti Widiastuti
Jurnal Pengabdian Pada Masyarakat Vol 5 No 1 (2020)
Publisher : Universitas Mathla'ul Anwar Banten

This study is aiming to observe the role of community-services university training program to the participants knowledge on doing a micro enterprises and how effective the program to enhance the participant knowledge. The female micro enterprise group (18 persons) in South Jakarta was observed throughout the 5 months coaching. This study is applying the quantitative data collection based on the questionnaire and distributed prior and after the training programs. The finding of this study was the motivation of the most participant was household financial factors followed by hobby, skill of the participant as well as social factors. Most of the participant has been exposed by information through internet and they are most likely learns from internet. Training is the second sources for them for getting information. Financial investment and information of investment was the main obstacle for them to enhance their business beside managerial issues. This study found that training effectively delivers cognitive knowledge to the participant. This study concludes that training program may enhance the knowledge but further training is needed to enhance their attitude in doing business.

Pendugaan Umur Simpan Produk Ready To Drink (RTD) Bunga Telang dengan Evaluasi Sensori menggunakan Survival Analysis Muhammad Iqbal Ramadhan; Sylvia Oktavia Kusumawardani; Ardiansyah -; Laras Cempaka; Nurul Asiah; Rizki Maryam Astuti; Wahyudi David
Warta Industri Hasil Pertanian Vol 39, No 2 (2022)
Publisher : Balai Besar Standardisasi dan Pelayanan Jasa Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/wartaihp.v39i2.6847

Bunga telang memiliki pigmen antosianin yang dapat dimanfaatkan sebagai pewarna pada makanan dan minuman. Ready To Drink (RTD) bunga telang terbuat dari campuran air, gula dan biji chia serta bunga telang (Clitoria Ternatea) dengan rasa jeruk nipis. Tujuan penelitian ini adalah menentukan umur simpan produk RTD bunga telang dengan menggunakan evaluasi sensori, survival analysis. Lima puluh orang panelis melakukan pengujian pada setiap 3 hari hingga 15 hari dengan suhu simpan produk 4, 27 dan 37°C. Parameter yang digunakan adalah uji sensori, analisis total mikroba dan kapang, pengukuran pH, warna dan total padatan terlarut (TPT). Pada penelitian ini, umur simpan produk pada suhu 4, 27 dan 37°C memberikan hasil berbeda yaitu 6, 4 dan 3 hari. Total mikroba pada hari ke-6 pada suhu 4°C telah melewati batas maksimum, sementara suhu 27 dan 37°C pada hari ke-3, sedangkan total kapang khamir telah melewati batas maksimum pada hari ke-6. Nilai pH pada ketiga suhu berada pada kisaran nilai 3,19 hingga 3,51. Nilai ∆E* pada suhu 4 dan 27°C berada pada kisaran 2,0-3,0 yaitu sedikit terlihat, sedangkan 37°C terdapat nilai yang melebihi 3,0 yaitu terlihat dengan baik. Nilai TPT mengalami penurunan tetapi tidak berbeda nyata. Suhu 4°C merupakan kondisi penyimpanan optimum dibandingkan suhu lainnya.

Kajian Niat Berwirausaha Mahasiswa Universitas Bakrie Mohammad Cholilurrohman; Wahyudi David
Management Studies and Entrepreneurship Journal (MSEJ) Vol. 4 No. 5 (2023): Management Studies and Entrepreneurship Journal (MSEJ)
Publisher : Yayasan Pendidikan Riset dan Pengembangan Intelektual (YRPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37385/msej.v4i5.1793

Penelitian ini bertujuan untuk mengetahui bagaimana motif intensi berwirausaha mahasiswa Universitas Bakrie saat ini dan untuk mengetahui apa saja faktor yang menjadi pendukung dan penghambat mahasiswa Universitas Bakrie Untuk berwirausaha. Penelitian menggunakan metode kualitatif dengan analisis konten dibantu software NVivo 12 Pro. Peneliti melakukan wawancara mendalam terhadap 15 mahasiswa, 2 dosen pengampu mata kuliah kewirausahaan, dan 1 pengurus inkubator UBpreneur di Universitas Bakrie. Adapun hasil temuan nya yang menjadi motif intensi mahasiswa Bakrie saat ini yaitu bersifat proses ataupun sesuatu tindakan seperti kemampuan berdagang dan juga mencari pengalaman, sedangkan yang menjadi faktor pendukung dan penghambat intensi mahasiswa untuk berwirausaha ada 3 faktor pertama faktor yang berkenaan dengan sesuatu yang dapat dihitung seperti income dan waktu, faktor yang kedua berkenaan dengan sesuatu proses ataupun tindakan yang akan dilakukan seperti kemampuan berdagang dan mencari pengalaman dan faktor ketiga yaitu yang berkenaan dengan kepribadian seperti takut gagal dan belum percaya diri.

A Healthy Lifestyle and Purchase Intention on Food Claims Ramadhan, Nadya Salsabila; Cempaka, Laras; David, Wahyudi
Journal Akademik Universitas Swiss German Vol 5. No. 2 (Feb 2024)
Publisher : Swiss German University & Perhimpunan Penggiat Pangan Fungsional dan Nutrasetikal Indonesia (P3FNI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33555/jffn.v5i2.120

Nowadays, consumers are selective in choosing their healthy food. A healthy lifestyle as well as food claims are prominent factors that motivate consumers to purchase healthy food. This study aims to determine and analyze the relationship between a healthy lifestyle on purchase intention on food products with claims. Healthy Promoting Lifestyle-II (HPLP-II) measured for a healthy lifestyle. The data analysis includes descriptive tests, classical assumption tests (normality test, linearity test, and multicollinearity test), and multiple linear regression analysis tests. Based on the test results, 99% of respondents are aware of food products with claims, 93% of respondents often see food products with nutrition claims, 80% of respondents often see dairy products and their preparation as food products with claims, and 96% of respondents choose food products with claim rather than without claims. Scores of indicators of a healthy lifestyle with the maximum score is 5.00 (physical activity 3.85, healthy diet 3.73, quality of sleep 3.59, and non-smoking behavior 4.57 in this study exceeded the minimum scores (≥2.50). Healthy lifestyle, age, income, and education simultaneously affect purchase intention in food products with claims.

The transition toward sustainable organic food systems in Indonesia: A case study of organic rice David, Wahyudi; Ardiansyah
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol. 8 No. 1&2 (2020): December 2020
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy Network (SAFE Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36782/apjsafe.v8i1&2.52

The demand for organic food in Indonesia is increasing annually. Organic rice is one of the most consumed organic foods in Indonesia. Organic rice perceive as healthier than conventional rice; however, in the context of the food system (from farm to fork), is organic rice better than conventional rice? To what extent does the transition contribute to sustainability? We have been investigating organic rice in the context of the food system since 2016. Our experiment reveals that (1) organic rice fits the organic principle in the level of farming where less pesticide, better farmer income and protecting biodiversity (2) lower degree of milling in organic rice resulted in the highest nutritional benefit (3) consumer perception depend on nutritional information From this point of view, we conclude that organic rice would be fit for the organic food principle and sustainable way if the rice has a lower degree of milling. Keywords—organic food systems, organic rice, contaminant, cultivation, processing, consumer preference, Indonesia

The Preference Mapping of Rice Bran Tempe Cookies Cempaka, Laras; Saraswati, Tiara Indra; Asiah, Nurul; David, Wahyudi
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol. 8 No. 1&2 (2020): December 2020
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy Network (SAFE Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36782/apjsafe.v8i1&2.57

Abstract— Tempe is a traditional indigenous fermentation food from Indonesia. The addition of rice bran as raw material for soybean mixture aims to improve functional properties of tempe. The sensory description and sensory mapping of four formulations rice bran tempe were measured. Seventy-five consumers were recruited to participate in the projective mapping of rice bran tempe cookies at the sensory laboratory of Universitas Bakrie, one of the private universities in Indonesia. The test consists of a descriptive evaluation of products with sensory attributes: taste, color, flavor, texture and aftertaste. Data was used to develop a preference map for rice bran tempe cookies. The cookies formulation consist of rice bran tempe without any addition (RBT1), rice bran tempe with cocoa powder (RBT2), rice bran with dates extract (RBT3), and rice bran tempe with cocoa powder and dates extract (RBT4). Results from preference mapping showed that the position for each rice bran tempe cookies formulation show differently with commercial products. The map shows RBT1 and RBT2 cookies have higher consumer preferences (elevation 40) than RBT3 cookies (elevation 30) or RBT4 cookies (elevation 20). Average overall acceptance scores for the four samples ranged from 4.37 to 4.81 on a 1-9 scale. The addition of rice bran tempe to the cookies formulation has not been accepted by the consumers due to the sensory attributes of bitter taste, dark color, aroma like animal feed, hard texture and bitter aftertaste. The presence of cocoa powder and dates extract has not been able to increase consumer preference of the tempe rice bran cookies.

Physicochemical and Sensory Analysis of Cocoa-Coffee Blend Drink Using the Check-All-That-Apply (CATA) Cempaka, Laras; Annisaa, Dhita Noor; David, Wahyudi; Ramadhan, Kurnia
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol. 11 No. 1 (2023): June 2023
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy Network (SAFE Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36782/apjsafe.v11i1.209

Chocolate drinks are widely consumed due to their rich flavor and polyphenol content. Previous research has highlighted the flavor richness and high polyphenol content of Arabica coffee. This study aims to examine the effects of adding Arabica coffee on the physical characteristics and sensory profiles of chocolate drinks. The composition of the chocolate drinks used in this study includes fermented cocoa powder, Java Preanger Arabica coffee powder, Cascara Arabica, and stevia sweetener. Physicochemical analysis methods encompass color testing, pH measurement, and total soluble solids (TSS) determination. The five tested formulations resulted in a slightly dark yellowish-red color, with pH values ranging from 5.82 ± 0.10 to 6.22 ± 0.08, and TSS content ranging from 5.17 ± 0.76 to 5.90 ± 0.46. In addition to physicochemical analysis, sensory analysis was conducted using the Check-All-That-Apply (CATA) method facilitated by XLSTAT. Although no formulations matched the ideal product, the most preferred formulation consisted of 80% cocoa and 20% coffee, attributed to its sweet flavor. With lower percentages of coffee addition, attributes such as chocolate flavor, sweetness, caramel flavor, and milk flavor became more prominent in the chocolate drinks.

Co-Authors Alias, Nur Aliyana Binti Amaliah, Isma Amaliyah, Ria Amelia, Putri Annisaa, Dhita Noor Anwar Kasim Aqil, Mustofa Ardiansyah ARDIANSYAH ARDIANSYAH Ardiansyah, Ardiansyah Charles Darwin Darwin, Charles Dhania Sabilla Dody Dwi Handoko Dwiranti, Nabiilah Salmaa Hidayat, Steve Ganiputra Huda, Nurul Laras Cempaka Misbakh, Nafila Chaerunnisa Mohammad Cholilurrohman Muhammad Iqbal Ramadhan Nuralamsyah, Muhammad Reyshahri Nurul Asiah Nurul Asiah Omosebi, Benedict Oludare Putra, Gamal Stia Ramadhan, Kurnia Ramadhan, Nadya Salsabila Rizki Maryam Astuti Saraswati, Tiara Indra Slamet Budijanto Suyantini, Kadek Enik Sylvia Oktavia Kusumawardani Tuti Widiastuti Wiguna, Komang Rai Artha

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