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All Journal Vegetalika Agrointek Jurnal Teknologi SALAM: Jurnal Sosial dan Budaya Syar-i agriTECH Warta IHP (Warta Industri Hasil Pertanian) International Journal of Applied Biology JMM (Jurnal Masyarakat Mandiri) Jurdimas (Jurnal Pengabdian Kepada Masyarakat) Royal Abdihaz: Jurnal Ilmiah Pengabdian pada Masyarakat Jurnal Bioindustri Prosiding Konferensi Nasional PKM-CSR Transformatif: Jurnal Pengabdian Masyarakat JURNAL AGROINDUSTRI HALAL Sharia Agribusiness Journal Journal Research of Social Science, Economics, and Management Journal of Bioindustry
Seftiono, Hermawan
Ilmu Dan Teknologi Pangan, Fakultas Bioindustri Universitas Trilogi
Religion Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Nursing Physics Public Health Social Sciences Transportation Other

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PELATIHAN KEWIRAUSAHAAN UNTUK MENINGKATKAN SOFTSKILL DAN HARDSKIL PADA TENANT FAKULTAS BIOINDUSTRI Maulidian, Maulidian; Sumiasih, Inanpi Hidayati; Puspitawati, Mutiara Dewi; Seftiono, Hermawan
JMM (Jurnal Masyarakat Mandiri) Vol 5, No 6 (2021): Desember
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (493.406 KB) | DOI: 10.31764/jmm.v5i6.5737

Abstract

Abstrak: Tujuan dari pelatihan ini untuk meningkatkan softskill dan hardskill peserta sehingga dapat menjalankan usahanya dengan baik. Metode yang digunakan yaitu ceramah, diskusi, games, penugasan dan studi kasus. Peserta yang terlibat sebanyak 16 orang yang terdiri dari mahasiswa dan alumni Fakultas Bioindustri yang terseleksi pada program pengembangan kewirausahaan tahun 2021. Evaluasi dilakukan dengan memberikan angket kepada peserta setelah mengikuti pelatihan. Hasil pengukuran menunjukkan 90% peserta menyatakan sangat setuju bahwa kegiatan pelatihan telah menyediakan materi yang sesuai dengan kebutuhan dan sesuai harapan tenant. Hasil lainnya menunjukkan 85% peserta menyatakan sangat setuju bahwa materi pelatihan disajikan secara menarik dan disampaikan dengan cukup jelas oleh para pemateri. Sedangkan dari segi waktu, sebanyak 75% peserta menyatakan sangat setuju bahwa waktu yang disediakan sesuai untuk penyampaian materi. Dari segi manfaat, sebanyak 90% peserta menyatakan mendapatkan manfaat langsung dari pelatihan, dan mampu meningkatkan pengetahuan dan kecerdasan tenant. Pada akhirnya, sebanyak 90% peserta menyatakan puas dengan pelatihan yang diselenggarakan oleh tim Pusat Pengembangan Kapasitas Wirausaha Bioindustri (PPKWB).Abstract: The purpose of this training is to improve the soft skills and hard skills of the participants so that they can run their business well. The methods used are lectures, discussions, games, assignment and case studies. The participants involved were 16 people consisting of students and alumni of the Bioindustry Faculty who were selected for the entrepreneurship development program in 2021. The evaluation was carried out by giving questionnaires to participants after attending the training. The measurement results showed that 90% of participants strongly agree that the training activities have provided materials that meet the needs and expectations of the tenants. The evaluation result also showed that 85% of participants strongly agreed that the training materials were presented interestingly and presented quite clearly by the trainer. In terms of time, 75% of participants stated that they strongly agreed that the time provided was suitable for delivering the material. In terms of benefits, as many as 90% of participants stated that they received direct benefits from the training, and were able to increase the knowledge and intelligence of tenants. In the end, 90% of the participants were satisfied with the training organized by the Bioindustry Entrepreneurship Capacity Development Center (PPKWB) team.
PENENTUAN AKTIVITAS ENZIM MANANASE DARI BERBAGAI MIKROORGANISME DI INDONESIA DAN PERANANNYA DALAM BIDANG PANGAN: KAJIAN PUSTAKA Hermawan Seftiono
AGROINTEK Vol 11, No 1 (2017)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v11i1.2939

Abstract

Mananase is an enzyme that is involved in producing prebiotic, namely manooligosaccharide.In Indonesia, research about mananase enzyme has started by using several types ofmicroogranisms. Based on available reports, it seems that data collection is needed in order todetermine the most optimal mananase enzyme producer. From among 20 microorganisms, itshowed that Isolat SM – 14 (Bacillus sp.) has 119.44 U / ml activity with 19.55 U / mg specificactivity in locus bean gum substrate. The highest enzyme activity is the most potential whenapplied as manooligosaccharide producer in food industry. Manooligosaccharide can beapplied to various products such as cookies, chocolate, candy, and soft drinks.
Analisis Proksimat dan Total Serat Pangan pada Crackers Fortifikasi Tepung Tempe dan Koleseom (Talinumtiangulare) Hermawan Seftiono; Evelyn Djiuardi; Sherly Pricila
agriTECH Vol 39, No 2 (2019)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (654.65 KB) | DOI: 10.22146/agritech.29726

Abstract

Kolesom is a vegetable which contains a high dietary fiber content. Tempe is an Indonesian food that contains high protein and can be an alternative protein source. However, both tempe and kolesom haven’t been widely utilized. One way to improve the utilization is by adding kolesom and tempe flour to increase the nutrient content of crackers. Crackers are one type of crunchy-textured biscuits and are often consumed as a snack. The addition of tempe flour and kolesom flour are also expected to increase protein and dietary fiber content of crackers. This research was aimed to determine the best formulation and proximate level of crackers fortified with tempe and kolesom flour. Cracker production began with the manufacture of tempe flour which has a protein content of 49.08% and kolesom flour which has a total dietary fiber content of 19.22%. Determination of the best crackers based on panelists’ preferences was based on organoleptic test. The highest overall percentage of preference was found in F5 crackers (T10% + K2.5g), containing 4.81% moisture content, 2.53% ash content, 18.43% total fat, 11.90% protein, 62.33% total carbohydrate, and total dietary fiber 8.29 %.
Formulasi Cookies Kaya Serat Berbasis Tepung Terigu dan Tepung Ganyong (Canna edulis Kerr) dengan Penambahan Tepung Daun Kolesom (Talinum triangulare (Jacq.) Willd) Fajar Wibisono; Hermawan Seftiono; Moh. Taufik
Warta Industri Hasil Pertanian Vol 38, No 1 (2021)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/wartaihp.v38i1.6470

Abstract

Cookies umumnya dibuat dari tepung terigu yang merupakan bahan impor, sehingga ketergantungan terhadap bahan baku impor tersebut sangat besar. Substitusi tepung terigu dengan bahan lokal diperlukan untuk mengurangi ketergantungan bahan tersebut. Bahan lokal yang berpotensi digunakan adalah tepung umbi ganyong dan tepung daun kolesom. Penambahan tepung daun kolesom bertujuan untuk meningkatkan kandungan serat pada produk cookies dan juga sebagai pewarna alami. Tujuan penelitian ini adalah mengkarakterisasi sifat fisikokimia serta sensori cookies yang berbahan dasar tepung terigu dan tepung ganyong dengan penambahan tepung daun kolesom. Penelitian dilakukan dengan menggunakan dua faktor, yaitu persentase tepung umbi ganyong (10; 20 dan 30%) dan tepung daun kolesom (0; 2,5 dan 5,0%). Hasil penelitian ini diperoleh nilai rendemen dari tepung ganyong sebanyak 19,3%, dan nilai rendemen dari tepung kolesom sebesar 8,55%. Hasil uji hedonik terhadap aroma, warna, tekstur, rasa, dan aftertaste menunjukkan nilai yang bervariasi, yaitu tidak suka sampai sangat suka. Formula terpilih berdasarkan uji pembobotan adalah F3 yaitu cookies dengan subtitusi tepung ganyong 30% dan penambahan tepung kolesom sebesar 5%. Hasil analisis fisikokimia cookies ganyong F3 diperoleh kadar air sebesar 2,55%, kadar abu 2,53%, kadar protein 5,38%, kadar lemak 29,8%, kadar karbohidrat 58,69% dan kadar serat pangan 15,60% serta tingkat kekerasan 532,83 gf.
Study of The Effect of Sugar and Lime Juice Proportion on the Quality of Starf Ruit Sorbet Hermawan Seftiono; Gracecilia Yohanna Panjaitan; Inanpi Hidayati Sumiasih
International Journal of Applied Biology Vol. 4 No. 1 (2020): International Journal of Applied Biology
Publisher : Hasanuddin University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/ijab.v4i1.9181

Abstract

Star fruit is a non-seasonal fruit that can be harvested three to four times a year. One possible way to process a star fruit is to make it into sorbet. Additional ingredients such as sugar and lime juice will help improve the quality of star fruit sorbet. The purpose of this study was to acquire the best formulation of honey star fruit sorbet by adding sugar and lime juice and to find out the effect of different concentration of sugar and lime juice on the level of predilection, physical traits, level of vitamin C, and antioxidants activity. This study consisted of two phases; the production of lime essence in phase one and the making of star fruit sorbet in phase two as the main study. The result of best formulations selected based on organoleptic test of panellists’ level of predilection were formulation of 150 g sugar + 30 g lime, 90 g sugar + 60 g lime, and 120 g sugar + 60 g lime. Analysis of variance results indicated different formulation of star fruit sorbet had significant effect (P<0.05) on colour, flavour, aroma, and overall but showed no difference on the texture of star fruit sorbet. Overall, the best formulation was 150 g sugar + 30 g lime juice with overrun score of 23.52%, pH 4.20, sugar content of 26.85 oBrix, melting time of 43.16 minutes, vitamin C content of 0.968 mg, and antioxidant activity of 320.86 ppm.Keyword: antioxidant activity; hedonic test; organoleptic test.
COLOR INDICATOR FILM FROM BUTTERFLY PEA (Clitoria ternatea L.) AS SMART PACKAGING IN BROILER CHICKEN MEAT Hermawan Seftiono; Della Ayu Pramesti; Inanpi Hidayati Sumiasih
International Journal of Applied Biology Vol. 5 No. (1) (2021): International Journal of Applied Biology
Publisher : Hasanuddin University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/ijab.v5i(1).13431

Abstract

Broiler chicken is one of the poultry products that are very susceptible to damage due to exposure to microbes, temperature, and light. In these conditions, indicators are needed to play a role in informing related changes in the product quality. The butterfly pea can be used as an indicator because it contains anthocyanin which can change color due to the influence of pH. The objective of this study was to obtain the best indicator film formulation and to determine the film response in detecting the level of damage of the chicken meat through parameters of color change, thickness, pH, TPC, and TVBN. The methods in this research were the extraction of butterfly pea, making indicator films, and applying the film to chicken meat, and physical and chemical analysis of the product. Anthocyanin was applied to the indicator film with levels of PVA and chitosan 20:80 with the addition of 5 mL of dye. The change in color of the indicator could be seen at the 24-hour mark, which was a yellowish-green color. The pH value of broiler chicken meat had entered the post-rigor stage at 24 hours with a pH value of 6.595±0.049. The TVBN regression value showed that broiler chicken meat was not safe for consumption after being stored for 4 hours and 23 minutes of 40 mgN/100 g. The TPC test that has been performed in chicken meat showed that the chicken meat was not safe for consumption in storage between 0 to 8 hours at 5.598±0.068 log CFU/g to 8.322± 0.053 log CFU/g. Keywords: anthocyanin, discoloration, pH indicator, TVBN
IDENTIFIKASI RESIKO TITIK KRITIS KEHALALAN PRODUK PANGAN: STUDI PRODUK BIOTEKNOLOGI Yoni Atma; Moh. Taufik; Hermawan Seftiono
Jurnal Teknologi Vol 10, No 1 (2018): Jurnal Teknologi
Publisher : Fakultas Teknik Universitas Muhammadiyah Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24853/jurtek.10.1.59-66

Abstract

Halal memang sudah menjadi salah satu syarat produk pangan agar dapat menembus pasar global, termasuk di Indonesia. Apalagi mayoritas penduduk Indonesia beragama islam. Pemerintah menetapkan kewajiban sertifikasi halal untuk semua produk yang masuk, beredar dan diperdagangkan di wilayah Indonesia.  Namun, tahapan audit dan sertifikasi halal pada beberapa produk pangan cukup rumit, butuh ketelitian dan kedetilan, serta pengetahuan mendalam terutama pada produk-produk bioteknologi. Hal ini berdampak pada resiko tidak halal yang lebih besar. Penelitian ini bertujuan menetapkan titik kritis produk bioteknologi pangan untuk pengendalian resiko tidak halalnya suatu produk. Penelitian ini dilakukan dengan 3 (tiga) tahap yaitu pemilihan produk bioteknologi pangan, pembuatan alur atau diagram alir proses produksi dan identifikasi resiko titik kritis produk. Produk yang dipelajari antara lain keju, yoghurt, kecap dan produk mikrobial terutama enzim. Hasil studi menunjukkan bahwa titik kritis pada pembuatan keju terdapat pada tahap koagulasi, Titik kritis pada pembuatan yoghurt terdapat pada tahap penetapan total padatan, penambahan starter dan penambahan zat aditif. Titik kritis pada pembuatan kecap terdapat pada tahap penambahan komponen rasa.  Produk mikrobial sendiri sudah ditetapkan menjadi titik kritis. Salah satu produk mikrobial yang banyak diproduksi adalah enzim. Setalah dipelajari diketahui bahwa resiko titik kritis selama produksi enzim dengan prinsip bioteknologi antara lain media yang digunakan untuk pertumbuhan atau penyegaran, gen asing yang disisipkan ke mikroba, resin kromatografi yang digunakan untuk purifikasi dan zat aditif yang ditambahkan untuk stabilitas enzim.
KARAKTERISTIK FISIK DAN KIMIA MINYAK GORENG SAWIT HASIL PROSES PENGGORENGAN DENGAN METODE DEEP-FAT FRYING Moh Taufik; Hermawan Seftiono
Jurnal Teknologi Vol 10, No 2 (2018): Jurnal Teknologi
Publisher : Fakultas Teknik Universitas Muhammadiyah Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24853/jurtek.10.2.123-130

Abstract

Minyak sawit merupakan salah satu jenis minyak yang sering digunakan dalam proses pengolahan pangan. Minyak yang digunakan dalam jangka waktu lama akan mengalami perubahan karakteristik fisik dan kimia. Tujuan penelitian ini adalah menentukan perubahan karakteristik fisik dan kimia dari minyak goreng sawit hasil proses penggorengan dengan metode deep fat frying pada suhu 180±20ᵒC selama dua hari dengan lama penggorengan 11 jam setiap harinya. Hasil penelitian menunjukkan nilai indeks bias mengalami peningkatan dari 1.4625±0.0007 menjadi 1.4645±0.0007, bilangan asam juga mengalami peningkatan dari 0.44±0.01 menjadi 0.74±0.02 mg NaOH/g minyak. Nilai bilangan peroksida meningkat melebihi nilai yang dipersyaratkan oleh SNI 3741 2013, yaitu 8.09 menjadi 62.91 meq O2/kg sampel.  Komposisi asam lemak setelah proses penggorengan juga mengalami perubahan. Asam lemak jenuh cenderung mengalami peningkatan (asam oleat/C18:1, linoleat/C18:2 dan α-linolenat/C18:3), sedangkan asam lemak tidak jenuh cenderung mengalami penurunan (asam palmitat/C16:0 dan stearat/C18:0).
Pelatihan Pola Pikir Wirausaha Terhadap Perubahan Pada Tenant Fakultas Bioindustri, Universitas Trilogi Maulidian Maulidian; Inanpi Hidayati Sumiasih; Mutiara Dewi Puspitawati; Hermawan Seftiono
Jurdimas (Jurnal Pengabdian Kepada Masyarakat) Royal Vol 5, No 2 (2022): Mei 2022
Publisher : STMIK Royal

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33330/jurdimas.v5i2.1287

Abstract

Abstract: The business world changes from time to time from industrial revolution 1.0 to industrial revolution 4.0. Entrepreneurs must be prepared to face these changes. Therefore, the Center of Bioindustry Entrepreneurial Capacity Development (PPKWB) provided assistance and guidance to all tenants through a training program that was purposed so that tenants are ready to face change and prepared to make better changes for themselves and their environment. The methods used in this training were preparation, implementation, and evaluation. Preparations were made so that the implementation of the activity runs smoothly. The activities are carried out online with the Zoom application. The evaluation of participants was conducted by distributing questionnaires. The results were used to evaluate the implementation of the program by the team. In general, the tenants of the Faculty of Bioindustry had benefited from the training provided by PPKWB. Tenants are very satisfied with the topics given, the delivery method, and the general implementing activities process. The technical obstacles faced during the program were the timeliness of implementation, unstable network, and insufficient technical equipment for participants.Keywords: bioindustry; change; entrepreneur; tenant; trainingAbstrak: Dunia usaha berubah dari waktu ke waktu mulai revolusi industri 1.0 hingga revolusi industri 4.0. Wirausaha harus bersiap menghadapi perubahan tersebut. Oleh karena itu, Pusat Pengembangan Kapasitas Wirausaha Bioindustri (PPKWB) memberikan pendampingan dan pembinaan kepada semua tenant melalui pelatihan. Hal ini dimaksudkan agar mereka siap menghadapi perubahan dan bersiap melakukan perubahan untuk diri sendiri dan lingkungan sekitar untuk menjadi lebih baik. Metode yang digunakan dalam pelatihan ini yaitu persiapan, pelaksanaan, dan evaluasi. Persiapan dilakukan agar pelaksanaan kegiatan berjalan dengan lancar. Pelaksanaan kegiatan dilakukan secara online melalui aplikasi zoom. Evaluasi terhadap peserta dilakukan dengan membagikan kuesioner dan hasilnya dijadikan dasar untuk evaluasi pelaksanaan kegiatan oleh tim. Secara umum, para tenan Fakultas Bioindustri merasakan manfaat dari pelatihan yang diberikan oleh PPKWB. Tenant-tenant sangat puas terhadap topik yang diberikan, cara penyampaian hingga proses pelaksanaan kegiatan secara umum. Kendala teknis yang dihadapi selama pelaksanaan yaitu ketepatan waktu pelaksanaan, jaringan yang tidak stabil, serta perangkat teknis peserta yang tidak mencukupi..Kata kunci : bioindustri; pelatihan; perubahan; tenant; wirausaha 
Program Pendampingan Kemasan Pangan bagi Tenant melalui Pusat Pengembangan Wirausaha Bioindustri Hermawan Seftiono; Maulidian Maulidian; Inanpi Hidayati Sumiasih; Mutiara Dewi Puspitawati
Abdihaz: Jurnal Ilmiah Pengabdian pada Masyarakat Vol 3 No 2 (2021): December
Publisher : Universitas Prof. Dr. Hazairin, SH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32663/abdihaz.v3i2.1472

Abstract

Food Packaging Assistance Program for Tenants through the Bioindustry Entrepreneur Development Center Packaging is very important, especially on attracting consumer interest, so it needs to be adjusted based on market segments, because consumer tastes of products can be seen from the packaging. Generally, tenants already have packaging, but it was very simple, just mention the name of the product. Therefore, this mentoring program would increase awareness of tenants to make packaging based on labelling regulation for food products. The stages on this community service activity included provision of food packaging, presenting some packaging samples and assisting also giving consultation for tenant about food product packaging. This mentoring activity provided many benefits for tenants. There were 12 tenants participated on this activity. About 80% of participants got improve for their package, on design also information which required on the packaging.
Co-Authors Adrian Hartanto, Adrian Armina Meikyo Puspitasari Chairunisa Chairunisa Della Ayu Pramesti Desi Puspitasari Evelyn Djiuardi Fajar Wibisono Gracecilia Yohanna Panjaitan Gunawan, Irfan Indra Harianti, Ati Inanpi Hidayati Sumiasih, Inanpi Hidayati Intan Asmaradika Lina Herliana Maulidian, Maulidian Meitiara Nanda Herisetianis MOH. TAUFIK Muhammad Nur Izi Mutiara Dewi Puspitawati Sarah Smith Sherly Pricila Suryowati, Budi Syahidah Syahidah Taufik, Moh Taufik, Moh Wahyuni Wahyuni Wong, Abraham Yoni Atma