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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) Canrea Journal: Food Technology, Nutritions, and Culinary Journal Management Studies and Entrepreneurship Journal (MSEJ) ASEAN Journal of Community Engagement Journal of Functional Food and Nutraceutical Indonesian Journal for Social Responsibility Warta Pengabdian Andalas: Jurnal Ilmiah Pengembangan Dan Penerapan Ipteks Journal of Food Technology and Health Journal of Business, Social and Technology Asia Pacific Journal of Sustainable Agriculture, Food and Energy (APJSAFE) Jurnal Multidisiplin Sahombu

Wahyudi David

Universitas Bakrie

Author-ID : 250779

Agriculture, Biological Sciences & Forestry Arts Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Nursing Public Health 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.

PREDIKSI UMUR SIMPAN DAN NILAI PENURUNAN MUTU TELUR ASIN PRESTO PADA PENYIMPANAN SUHU RENDAH Nurul Asiah; Adjeng Putri Lestari; Wahyudi David
Jurnal Teknologi Pangan dan Kesehatan (Journal of Food Technology and Health) Vol 1, No 2 (2019): November
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/jtepakes.v1i2.185

Telur asin merupakan salah satu makanan tradisional Indonesia yang mudah mengalami penurunan mutu selama proses penyimpanan. Salah satu metode untuk mempertahankan mutu dan memperpanjang umur simpan adalah dengan penyimpanan suhu rendah. Penelitian ini dilakukan dengan tujuan mengetahui umur simpan dan penurunan mutu telur asin presto selama penyimpanan suhu rendah. Penelitian ini dilakukan dengan beberapa tahap. Tahap pertama adalah pemeraman telur itik selama 7 hari dengan menggunakan adonan garam dengan konsentrasi garam sebanyak 22,5% terdiri dari campuran serbuk batu bata halus, abu gosok, garam dan air dengan perbandingan 15:6:9:1 (b/b). Tahap kedua adalah pematangan dengan presto selama 20 menit. Proses pematangan dengan presto dipilih karena lebih cepat. Tahap ketiga adalah prediksi umur simpan telur asin dengan metode survival analysis. Tahap keempat adalah pengujian mutu (kadar air, pH dan warna) awal dan akhir telur asin. Hasil menunjukkan bahwa umur simpan telur asin presto pada penyimpanan suhu 4°C adalah 8 hari. Kadar air merupakan parameter mutu yang mengalami penurunan mutu paling besar, yaitu 7,13 % pada putih telur dan 15,46% pada kuning telur. Sedangkan pH dan warna hanya mengalami perubahan nilai sebesar ± 2 digit. ABSTRACT: Salted egg is one of Indonesia's traditional foods that is easily degraded during storage. One method to maintain the quality and extend shelf life is store in low temperatures. This research was conducted with the aim of knowing the shelf life and quality change of presto salted egg during low temperature storage. This research was conducted in several stages. The first stage was ripening of duck eggs for 7 days using salt mixture with salt concentration of 22,5% consist of fine brick powder, rubbing ash, salt and water with ratio of 15:6:9:1 (w/w). The second stage was cooking with presto for 20 minutes. The cooking in presto pan was chosen because faster prosess. The third stage was shelf life prediction of salted eggs with a survival analysis method. The fourth step was analyzing the quality change of salted egg (water content, pH and color) at the beginning and end of storage. The results showed that predicted shelf life of salted eggs at a storage temperature of 4°C was 8 days. Water content was the highest quality parameter that changes ie 7,13% in egg whites and 15,46% in egg yolks. While the pH and color value only changes ± 2 digits. Keywords: presto, quality, salted egg, shelf life

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.

Ipteks Bagi Masyarakat Kelompok Tani 4 Sajarek dan Kelompok Tani Rahmat Illahi Kecamatan VII Koto Sungai Sariak Kabupaten Padang Pariaman: Introduksi Pemanfaatan Limbah Tempurung Kelapa Menjadi Asap Cair Anwar Kasim; Wahyudi David; Deivy Andhika Permata; Fitriani Kasim
Jurnal Pengabdian Warta Andalas Vol 23 No 3 (2016): Warta Pengabdian Andalas
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Andalas

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

Limbah hasil pertanian tempurung kelapa merupakan hasil pertanian by product dari produksi kelapa dan kopra. Limbah tempurung kelapa memiliki potensi yang besar untuk dimanfaatkan sebagai penghasil asap cair. Asap cair merupakan hasil proses pirolisasi bahan berkayu yang bernilai ekonomis tinggi. Proses pirolisis ini membutuhkan teknologi dan pengetahuan untuk menghasilkan kualitas yang baik. Kegiatan IbM pada kelompok Tani 4 Sajarek dan Kelompok Tani Rahmat Ilahi Kecamatan VII Koto Sungai Sarik Kabupten Padang Pariaman memberikan gambaran alih teknologi pembuatan asap cair. Kuisioner telah dibagikan sesaat kepada anggota kelompok tani sebelum dan sesudah introduksi. Hasil yang didapatkan, hampir semua kelompok tani tertarik dan mengerti cara pengolahan dan kegunaan asap cair. Dari hasil kegiatan ini, kelompok tani optimis bisa menjalankan kegiatan setelah tanpa adanya pendampingan lagi dari Universitas Andalas. Kata Kunci: Ipteks Bagi Masyrarakat, Asap Cair, Pemanfaatan Limbah Pertanian

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.

Characteristics of Soto, an ethnic food that reflects Indonesian diversity: Based on ingredients Laras Cempaka; Afifah Amalia Rizki; Nurul Asiah; Wahyudi David; Kurnia Ramadhan; Arnia Sari Mukaromah; Hegar Pramastya; Fadly Husain; Nurul Huda
jurnal1 VOLUME 6 ISSUE 1, JUNE 2023
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v6i1.680

Indonesia is highly diverse in culture, ethnicity, religion, and natural resources. The diversity is also obvious in its cuisine. Soto is an example of an iconic Indonesian dish found in many parts of the country. Despite sharing a similar name, the recipes vary according to their place of origin. Until now, how many variants of Soto are in Indonesia is not exactly known. This review aimed to discuss the characteristics of Soto based on ingredients. Soto is a soup composed of spices-flavored broth and various solid ingredients, such as vegetables and protein-and carbohydrate-rich foods. Every region in Indonesia has a different recipe of Soto; some use non-turmeric soup or coconut milk soup. The carbohydrate ingredients are mainly soun (cellophane noodle) and potato. The protein ingredients are mainly composed of chicken, egg, and beef. Vegetables consist of bean sprouts, tomatoes, and cabbage. Fried garlic, shallot, spring onion, and crackers are added as a garnish. The diversity of the ingredient makes the distinction among Soto: diversity of locality and diversity of ingredients. Approximately 46 types of Soto are reviewed in this article. Most of the Soto recipes use chicken, bean sprouts, soun, boiled egg, garlic, white pepper, red onion, ginger, and bay leaf as the main ingredients. Soto becomes an identity of its geographical origins and has distinction based on the main recipes.

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.

Co-Authors Adjeng Putri Lestari Advisa, Daivy Atiya Afifah Amalia Rizki Alias, Nur Aliyana Binti Amaliah, Isma Amaliyah, Ria Amelia, Putri Annisaa, Dhita Noor Anwar Kasim Aqil, Mustofa Ardiansyah, Ardiansyah Arnia Sari Mukaromah Bram Kusbiantoro Charles Darwin Darwin, Charles Deivy Andhika Permata Dhania Sabilla Dody Dwi Handoko Dwiranti, Nabiilah Salmaa Fadly Husain Fitriani Kasim Handoko, Dody Dwi Hegar Pramastya Hidayat, Steve Ganiputra Huda, Nurul Kadek Juli Ardani Kurnia Ramadhan Laras Cempaka Laras Cempaka Lestari, Adjeng Putri Misbakh, Nafila Chaerunnisa Mohammad Cholilurrohman Muhammad Iqbal Ramadhan Nur Annisa Nuralamsyah, Muhammad Reyshahri Nurul Asiah Nurul Asiah Nurul Asiah Nurul Asiah Nurul Huda Omosebi, Benedict Oludare Putra, Gamal Stia Ramadhan, Nadya Salsabila Rastansya Anandhika Rina Yanti Rizki Maryam Astuti Sirin Fairus Siswahyudianto Slamet Budijanto Suyantini, Kadek Enik Syifa Azzahra Sylvia Oktavia Kusumawardani Tiara Indra Saraswati Tuti Widiastuti Wiguna, Komang Rai Artha

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