Article Per Year (5 Year)
p-Index From 2021 - 2026
2.959
P-Index
This Author published in this journals
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

Published : 26 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 26 Documents
Search

 1   2   3 
PENGEMBANGAN PRODUK BUBUR UBI JALAR UNGU (Ipomea batatas) SEBAGAI ALTERNATIF PRODUK PANGAN DARURAT Hermawan Seftiono; Intan Asmaradika
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) Jurnal Bioindustri: VOL. 3 NO. 1 (2020)
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v3i1.821

Abstract

Emergency food is food that designed and produced for directly consumed, and supplying humans daily nutritional needs in emergency conditions. Purple sweet potato porridge is an alternative for emergency food product that can directly consumed and also as effort for food diversification because it use purple sweet potato as carbohydrate source. Emergency food must easy to distribute, so one of the method is by using retort pouch as the packaging. The aims of this study is to analyze changes of critical parameters (colour, pH, and microbiological contamination) during storage period and to determine the shelf life of purple sweet potato porridge products. This study shows that the most preferred formulation of purple sweet potato porridge is Formulation F2 with 250 grams of purple sweet potato, 150 grams of sweetened condensed milk, and 500 ml of water. Shelf life of purple sweet potato porridge product based from colour changes parameter is 30 days, however based from microbiological contamination parameters the product didn’t meet national standard of Indonesia (SNI) requirements after two weeks of storage.
ANALISIS ORGANOLEPTIK DAN KADAR SERAT NORI ANALOG DAUN KOLESOM (Talinum Triangulare (Jacq.) Willd) Hermawan Seftiono; Desi Puspitasari
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) Jurnal Bioindustri: VOL. 2 NO. 1 (2019)
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v2i1.494

Abstract

Nori is a food product from seaweed in the form of sheet. Seaweed is usually consumed as snacks or used as a coating material for sushi products. The purpose of this study was to determine the best formulation of nori analogue made from water leaf through hedonic test and analyze the fiber content in nori analogue. The reason of using water leaf as an analogue raw material is beacuse it contains flavonoid compounds, phenolic acids, and anthocyanins that have function as antioxidants. Making nori analogue is being done by utilizing water leaf and hydrocolloids in the form of corn starch, potato starch, or sago as thickener, which is then added by glycerin and lecithin. After the gelatine is formed, the dough of the edible film is dried. The two final formulation, namely F4 and F6,  are picked out of nine formulations through the hedonic test. The composition of F4 is 85 g of water leaf components and 15 g of corn starch, meanwhile the composition of F6 is 85 g of water leaf components and 15 g of sago. Water leaf plays a big role in donating dietary fiber content to nori analogue. Total fiber content from nori analogue for formulation F4 was 7.05% and F6 was 7.99%, meanwhile the highest crude fiber content was obtained from formulation F4 by 3.26% and F6 by 3.11%. Keywords: food fiber, gelatinization, hedonic test, hydrocolloid
PENGARUH COATING KITOSAN DENGAN PENAMBAHAN ANTIOKSIDAN ALAMI TERHADAP KUALITAS FISIK DAN MIKROBIOLOGI FILLET IKAN: KAJIAN PUSTAKA Sarah Smith; Hermawan Seftiono
Jurnal Teknologi Vol 14, No 2 (2022): Jurnal Teknologi
Publisher : Fakultas Teknik Universitas Muhammadiyah Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24853/jurtek.14.2.183-196

Abstract

The effect of chitosan coating incorporated with natural antioxidants on the quality of fish fillets stored in refrigerated storage (4 °C) for 16 days was studied and compared. The control samples (without any coating), chitosan coating, and chitosan coating incorporated with several natural antioxidants based on studies were analyzed by physical and microbiological qualities. Gallic acid (3%), rosmarinic acid (0.3%), and 6-gingerol (2%) could effectively retard physical deterioration and microorganism activity based on 25 studies. Compared to the control and chitosan coating, samples treated with chitosan and gallic acid (3%) coatings significantly maintain physical and microbial quality of fish fillets during storage.
PROGRAM PENGEMBANGAN KEWIRAUSAHAAN DI FAKULTAS BIOINDUSTRI, UNIVERSITAS TRILOGI 2019 – 2021 Maulidian Maulidian; Inanpi Hidayati Sumiasih; Mutiara Dewi Puspitawati; Hermawan Seftiono
Prosiding Konferensi Nasional Pengabdian Kepada Masyarakat dan Corporate Social Responsibility (PKM-CSR) Vol 4 (2021): Peran Perguruan Tinggi dan Dunia Usaha dalam Mewujudkan Pemulihan dan Resiliensi Masya
Publisher : Asosiasi Sinergi Pengabdi dan Pemberdaya Indonesia (ASPPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (709.601 KB) | DOI: 10.37695/pkmcsr.v4i0.1213

Abstract

Universitas Trilogi memiliki visi untuk mencetak generasi teknososiopreneur yang unggul. Visi ini dicapai melalui program tri darma perguruan tinggi. Salah satu wujud untuk mengimplementasikan visi ini, Fakultas Bioindustri Unviersitas Trilogi di bawah Pusat Pengembangan Kapasitas Wirausaha Bioindustri membuat program pengembangan kewirausahaan untuk para mahasiswa dan alumni. Tujuan dari kegiatan ini yaitu untuk mempersiapkan para mahasiswa dan alumni fakultas bioindustri agar dapat menyelesaikan permasalahan bangsa melalui inovasi dan kewirausahaan. Metode yang digunakan dalam program ini yaitu penseleksian, pendampingan, pendanaan, pelatihan dan kunjungan perusahaan. Program di danai oleh Kementerian Pendidikan, Kebudayaan, Riset, dan Teknologi Republik Indonesia. Hasil dan dicapai dalam program ini wirausaha-wirausaha yang inovatif dan menyelesaikan permasalahan yang ada. Pada tahun 2019, terdapat 12 usaha yang inovatif yaitu Biocraft, Moodup, Kinuque, Sooci, Mopizza, Isogen, Otel, Mapaya, Bunatea, Muma, Yoshee, dan Nature-B. Tahun 2020 terdapat 12 usaha yang inovatif yaitu Roti Karkus, Burgernesia, Pyong Ktichen, Bubbly Bob’s, Fancis Jam, Dalcomy, Vegefish, Albedo Candy, Yubbi Nugget, Indorice, Rainbowlu, dan Saritem. Tahun 2021, terdapat 8 usaha yang inovatif yaitu Roti Mila, Shicimol, Pudding Custom, Ngenyangin, Bakso Frozen Prebiotik, S-Hat, Dapur Kakak Gembira, dan Otakin aja. Program-program yang diberikan memberikan dampak positif bagi para peserta sehingga usaha yang dijalankan saat ini dapat berkembang dengan baik.
Dampak Pelaksanaan Merdeka Belajar di Program Studi Ilmu dan Teknologi Pangan, Universitas Trilogi Hermawan Seftiono
Sharia Agribusiness Journal Vol 2, No 1 (2022)
Publisher : Program Studi Agribisnis UIN Syarif Hidayatullah Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (708.806 KB) | DOI: 10.15408/saj.v2i1.26518

Abstract

Implementing the Independent Campus-Freedom to Learn (Merdeka Belajar Kampus Merdeka/MBKM) program plays a role in increasing the capacity of students to be better prepared to enter the world of work. Therefore, eight independent campus activities have been prepared, including; Student Exchange, Internships, Teaching Assistants in Education Units, Research, Humanitarian Aid, Entrepreneurial Activities, Independent Studies Projects, and Thematic Student Study Service.This study aims to determine the effect of the MBKM socialization at the study program level, compare previous programs under the MBKM activity, and see the impact of the MBKM implementation on students in the Food Science and Technology Study Program Trilogi University. The results of the MBKM research at the Food Science and Technology Program of Trilogi University showed that as many as 53% of Food Science and Technology Study Program students' only knew a small part of the policy content of the Merdeka Belajar Kampus Merdeka (MBKM), and another 13% did not know the policy.Several activities in the previous food science and technology study program related to MBKM, including; fieldwork practices (internships), research/research with lecturers, entrepreneurial activities in the Pusat Pengembangan Kapasitas Kewirausahaan Bioindustri (PPKWB), practicum assistants in the Food Science and Technology study program in the Trilogi University, and Thematic Student Study Service (Kuliah Kerja Nyata-Tematik) Keywords: Student Exchange, Internships, Teaching Assistants in Education Units, Research, Humanitarian Aid, Entrepreneurial Activities, Independent Studies Projects Abstrak:Program MBKM berperan dalam meningkatkan kapasitas mahasiswa agar lebih siap memasuki dunia kerja. Oleh karena itu disiapkan delapan kegiatan kampus merdeka seperti Pertukaran Pelajar, Magang/Praktik Kerja, Asistensi Mengajar di Satuan Pendidikan, Penelitian/Riset, Proyek Kemanusiaan, Kegiatan Wirausaha, Studi/Proyek Independen, Membangun Desa/Kuliah Kerja Nyata Tematik. Penelitian ini bertujuan untuk mengetahui pengaruh sosialisasi MBKM di tingkat prodi, membandingkan program terdahulu yang sesuai dengan bentuk kegiatan Merdeka Belajar-Kampus Merdeka, melihat dampak pelaksanaan MBKM. terhadap mahasiswa prodi  ITP Univeritas Trilogi. Hasil penelitian MBKM di tingkat prodi Ilmu dan Teknologi Pangan (ITP) Universitas Trilogi menunjukkan bahwa bahwa sebanyak 53% dari mahasiswa ITP Trilogi hanya mengetahui sebagian kecil isi kebijakan dari merdeka belajar kampus merdeka (MBKM) dan 13% belum mengetahui kebijakan MBKM. Beberapa kegiatan di prodi Ilmu dan teknologi pangan terdahulu yang terkait dengan MBKM diantaranya praktik kerja lapangan (Magang), penelitian/Riset bersama Dosen, kegiatan wirausaha dalam Pusat Pengembangan Kapasitas Wirausaha Bioindustri (PPKWB) dan asisten praktikum di prodi Ilmu dan Teknologi Pangan Universitas Trilogi, Membangun Desa atau Kuliah Kerja Nyata Tematik (KKNT). Kata kunci: Pertukaran Pelajar, Magang/Praktik Kerja, Asistensi Mengajar di Satuan Pendidikan, Penelitian/Riset, Proyek Kemanusiaan, Kegiatan Wirausaha, Studi/Proyek Independen 
PERLAKUAN STABILISASI, FERMENTASI, SERTA APLIKASI BEKATUL PADA PRODUK PANGAN MIE DAN ROTI: KAJIAN PUSTAKA Meitiara Nanda Herisetianis; Hermawan Seftiono
Jurnal Teknologi Vol 15, No 1 (2023): Jurnal Teknologi
Publisher : Fakultas Teknik Universitas Muhammadiyah Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24853/jurtek.15.1.105-115

Abstract

Bran is a side result of rice milling. Bran has a high content of free fatty acids, nutrients, and bioactive components. Bran stabilization method is a way to reduce the content of free fatty acids in bran. Nutrients and bioactive components in bran can be improved by the fermentation process. Nutrients in bran can also be developed as a functional food. The purpose of this study was to find out the influence of the best methods of stabilization treatment, the influence of fermentation treatment, as well as the influence of the addition of bran on noodle and bread products. The method in this study was to collect data based on FFA, PV, and TBA analysis on bran stabilization, proximal analysis, ferulat acid, γ-oryzanol, and flavonoids in bran fermentation, proximal analysis, and antioxidant analysis in products. Bran stabilization treatment is carried out by three methods, namely Infrared, ohmic heating, and microwave. Microwave method is able to inhibit the content of FFA (2.04%) and TBA (0.42%) in bran, infrared method is able to inhibit PV value (2.90%). While the fermentation treatment of bran is done with various types of microbes such as gur, yeast, and lactic acid bacteria. Fermentation of bran with the gure R. oryzae can increase the levels of proximal, ferulatic acid in bran. Application of products on bran is done on noodle and bread products. Bran products with the addition of 45% bran in bread products are able to increase proximal levels (ash content 3.98%, fat content 7.18%, and protein levels 13.50%), while in the highest antioxidant analysis is in noodle products the addition of bran 10% by 66%.Bran is a side result of rice milling. Bran has a high content of free fatty acids, nutrients, and bioactivecomponents. Bran stabilization method is a way to reduce the content of free fatty acids in bran. Nutrients andbioactive components in bran can be improved by the fermentation process. Nutrients in bran can also bedeveloped as a functional food. The purpose of this study was to find out the influence of the best methods ofstabilization treatment, the influence of fermentation treatment, as well as the influence of the addition of branon noodle and bread products. The method in this study was to collect data based on FFA, PV, and TBA analysison bran stabilization, proximal analysis, ferulat acid, γ-oryzanol, and flavonoids in bran fermentation, proximalanalysis, and antioxidant analysis in products. Bran stabilization treatment is carried out by three methods,namely Infrared, ohmic heating, and microwave. Microwave method is able to inhibit the content of FFA(2.04%) and TBA (0.42%) in bran, infrared method is able to inhibit PV value (2.90%). While the fermentationtreatment of bran is done with various types of microbes such as gur, yeast, and lactic acid bacteria.
Factors Influencing Students Intention to Become a Technosociopreneur Budi Suryowati; Ati Harianti; Hermawan Seftiono
Journal Research of Social Science, Economics, and Management Vol. 2 No. 4 (2022): Journal Research of Social Science, Economics, and Management
Publisher : Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (895.773 KB) | DOI: 10.59141/jrssem.v2i04.315

Abstract

Currently there is a new concept of entrepreneurship that combines technopreneurs and sociopreneurs known as teknosociopreneurship. The terms techno is about technology innovation and industry 4.0. Socio is a social impact on the surrounding community and collaboration. In this study, the characteristics of technosociopreneurs refer to the values of technosociopreneurs embraced by Trilogy University which consists of integrity, togetherness, independence, excellence, and innovation. This study aims to determine the influence of integrity, togetherness, independence, excellence, and innovation possessed by Trilogy University students on their intention to be a techno-sociopreneur. The population used consists of 2,289 students, spread over 12 study programs. From the population, 350 students were obtained by using cluster sampling method. The data analysis used was Partial Least Square - Structural Equation Modeling (PLS-SEM). The result of the study indicate that out of five basic values possessed by Trilogy University students that affect their intention in becoming a techno-sociopreneur are integrity, togetherness, and innovation.
Teknososiopreneur: Karakteristik dan Minat Mahasiswa Ati Harianti; Budi Suryowati; Hermawan Seftiono
SALAM: Jurnal Sosial dan Budaya Syar-i Vol 10, No 2 (2023)
Publisher : Faculty of Sharia and Law UIN Syarif Hidayatullah Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15408/sjsbs.v10i2.29828

Abstract

The purpose of this study was to find out the characteristics of students' technosociopreneurship in the form of Integrity, Togetherness, Independence, Excellence, and Innovation which refer to the values in the vision of Trilogy University and students' interest in becoming a technosociopreneur. Of the 2,289 students spread across 12 study programs, 439 students were used as samples using simple random sampling technique. Descriptive statistical methods and the t-test for the difference between the two averages are used in analyzing data regarding techno-sociopreneur characteristics and techno-sociopreneur interests. The results of the study show that students have Techno-Socio-Sociopreneur characteristics with an average score of 4.08 out of a maximum scale of five or it is said that students have Techno-Socio-Sociopreneur characteristics. There are differences in the characteristics of techno-sociopreneurs between students who are working and not working and there is no difference in interest in becoming a techno-sociopreneur between students who are working and not working, between men and women, and between FEB and non-FEB students.Keywords: Integrity; Independence; Superiority; Innovation; Techsociopreneur  AbstrakTujuan penelitian ini untuk mengetahui bagaimana karakteristik keteknososiopreneuran mahasiswa berupa  Integritas, Kebersamaan, Kemandirian, Keunggulan, dan Inovasi yang mengacu pada nilai-nilai pada visi Universitas Trilogi dan minat mahasiswa untuk menjadi seorang teknososiopreneur. Dari sebanyak 2.289 mahasiswa yang tersebar di 12 program studi, sebanyak 439 mahasiswa dijadikan sebagai sampel dengan teknik pengambilan simple random sampling. Metode Statistik deskriptif  dan Uji t untuk beda dua rata-rata digunakan dalam melakukan analisis terhadap data mengenai karakteristik keteknososiopreneuran dan minat berteknososiopreneur. Hasil penelitian menunjukan bahwa mahasiswa memiliki Karakteristik Keteknososiopreneuran dengan nilai rata-rata 4,08 dari  maksimal skala lima atau dikatakan mahasiswa memiliki karakteristik keteknososiopreneuran. Ada perbedaan karakteristik keteknososiopreneuran antara mahasiswa yang sudah bekerja dan belum bekerja dan tidak ada perbedaan minat untuk menjadi seorang teknososiopreneur antara mahasiswa yang sudah bekerja dan belum bekerja, antara pria dan wanita, dan antara mahasiswa FEB dan NonFEB.Keywords: Integritas; Kemandirian; Keunggulan; Inovasi; Teknososiopreneur 
PENGARUH ALGINAT SEBAGAI EDIBLE COATING TERHADAP KUALITAS BUAH POTONG KLIMAKTERIK: KAJIAN PUSTAKA Armina Meikyo Puspitasari; Hermawan Seftiono
Jurnal Teknologi Vol 15, No 2 (2023): Jurnal Teknologi
Publisher : Fakultas Teknik Universitas Muhammadiyah Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24853/jurtek.15.2.305-314

Abstract

The effect of alginate on the quality of climacteric fresh cut fruits stored in refrigerator temperatures (2–5 °C) for 12–16 days was studied. The control (uncoated) and coated with alginate with various concentrations based on this study were analyzed their the physical (weight loss, texture, and color), chemical (pH, total soluble solids content, and titratable acidity), microbiological (total plate count and yeast and mold), and sensory characteristics. Weight loss and texture analysis showed that 1.5% alginate could inhibiting weight loss and maintaining hardness in fresh cut apple. Color analysis showed that 2% alginate could inhibiting °hue rate, that slowing color changes in fresh cut papaya. Analysis of pH, total soluble solids content, and titratable acidity showed that 2% alginate can maintaining pH value of fresh cut apricot, delaying of sugar utilization as substrate in respiration of fresh cut papaya, and maintaining organic acid in fresh cut kiwi. Total plate count and mold and yeast analysis showed that 1% alginate could inhibiting contamination of fresh cut watermelon and inhibiting the growth of mold and yeast in fresh cut yellow melon. Sensory evaluation analysis showed that 2% alginate could maintaining sensory characteristics in fresh cut guava. Alginate was effectively reduced respiration rate, transpiration, lowering of organic acids utilization, and inhibiting the growth of bacteria, mold and yeast until 12 days. Based on 25 studies 1.5% alginate plays a role in physical parameter (weight loss and texture). 2% Alginate plays a role in chemical parameters and 1% alginate inhibiting microorganism.
Pengaruh konsentrasi bahan pengental terhadap karakteristik nori analog dari daun binahong (Anredera cordifolia) Hermawan Seftiono; Syahidah Syahidah; Moh Taufik
AGROINTEK Vol 17, No 4 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i4.18067

Abstract

Nori is one of the products that are in demand by the people of Indonesia. Nori is mostly a product that is imported and produced by foreign companies. The price of seaweed, the raw material for making nori, is relatively expensive, so it is necessary to diversify the raw materials for making nori. This study aimed to determine the effect of thickener concentration on the organoleptic properties, chemical properties and physical properties of nori analog from binahong leaves. Organoleptic tests yielded the two best formulas, namely F3 (80% binahong leaves and 20% sago) and F6 (85% binahong leaves and 15% sago). Furthermore, chemical and physical analysis was carried out. The results of chemical analysis on the nori analog showed that analog nori F3 and F6 had a moisture content of 5.72% and 6.84%, an ash content of 4.27% and 5.21%, protein content of 3.66% and 4.60 %, fat content of 9.06% and 8.90% and carbohydrate content values of 77.29% and 74.45%. Physical analysis of analog nori included analysis of texture, color, and thickness. The hardness value of nori on F3 was 2.13 gf, while on F6 it was 2.15 gf. Color of nori analog of F3 and F6 obtained 50.44 and 49.38, with a lighter green color for F3 compared to F6, which produced a darker green color. The thickness values of the F3 and F6 analog nori obtained were 0.92 mm and 0.64 mm.
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