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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
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Analisis Pektin dan Vitamin C untuk Evaluasi Sifat Tahan Simpan pada Generasi F2 Buah Cabai LB Muhammad Nur Izi; Chairunisa Chairunisa; Wahyuni Wahyuni; Lina Herliana; Hermawan Seftiono
Vegetalika Vol 12, No 4 (2023)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/veg.83055

Abstract

Cabai (Capsicum annuum L.)  merupakan salah satu komoditas sayuran terpenting dan strategis di Indonesia. Sebagai salah satu komoditas terpenting, cabai memiliki masa simpan pascapanen yang relatif singkat yang seringkali menjadi penyebab kerugian ekonomi. Ketahanan daya simpan cabai dapat ditingkatkan melalui upaya persilangan. Persilangan antara dua varietas cabai, Laris (daya hasil tinggi) dan SSP (tahan simpan) telah menghasilkan generasi kedua (F2) cabai LB. Buah cabai F2 LB matang merah telah dikelompokkan berdasarkan daya simpannya, dilihat dari susut bobot buah pascapanen. Pada studi ini, dilakukan pengukuran kandungan pektin dan vitamin C pada buah cabai F2 LB matang merah. Pektin dan vitamin C merupakan bagian komponen struktural dan antioksidan penjaga keutuhan dinding sel yang penting untuk ketahanan simpan buah. Tujuan penelitian adalah menyelidiki korelasi antara kandungan pektin atau vitamin C dengan sifat ketahanan simpan buah cabai. Analisis juga dilakukan pada buah cabai tetua Laris dan SSP sebagai kontrol. Pengukuran pektin dilakukan menggunakan Pectin Identification Kit (Megazyme) dengan dua protokol tambahan. Kandungan pektin dan vitamin C diukur secara semi kuantitatif menggunakan spektrofotometer. Hasil menunjukkan bahwa kandungan pektin dan vitamin C pada buah cabai F2 LB tidak berbeda signifikan antara yang tahan simpan dengan yang tidak tahan simpan, maupun dengan kedua tetuanya. Hasil ini mengindikasikan bahwa variasi ketahanan simpan yang teramati pada sampel buah cabai tidak bergantung pada kandungan pektin maupun vitamin C. Kami menduga bahwa aktivitas enzimatik, terutama yang terlibat dalam proses degradasi komponen dinding sel, lebih berperan dalam menentukan sifat ketahanan simpan cabai.
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
The Implementation of Halal Product Assurance System at CV. Mamifood Sukses Abadi Bogor Maulidian, Maulidian; Taufik, Moh.; Seftiono, Hermawan
JURNAL AGROINDUSTRI HALAL Vol. 10 No. 3 (2024): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v10i3.9696

Abstract

Halal food is crucial for consumers, especially in Indonesia, which has the biggest Muslim population in the world. Halal food can be identified by a halal label on its packaging. Halal labels can be obtained through the Halal Product Assurance System (SPJH). This study evaluates the Halal Product Assurance System in CV. Mamifood Sukses Abadi Bogor, involving critical ingredients such as cheese sauce, cheese spread, and milk jam. The findings of this study suggest that CV. Mamifood Sukses Abadi Bogor is committed to and responsible for the implementation of the Halal Product Assurance System. All ingredients used for products have a halal certificate issued by the Institute for the Study of Food, Drugs, and Cosmetics of the Indonesian Ulema Council (LPPOM MUI). Its production has complied with the conditions regulated by the Halal Product Guarantee Agency (BPJPH). The name and sensory profile of the product does not link to the name and sensory profile of non-halal products. The top management has also conducted internal audits and management reviews, with the most recent one taking place in 2021, to monitor and evaluate the Halal Product Assurance System implementation. In general, CV. Mamifood Sukses Abadi Bogor has adhered to all of the Halal Product Assurance System criteria established by the Halal Product Guarantee Agency.
Formulasi Pembuatan Jelly Powder Flavour Vanilla Meggunakan Gracilaria Sp Dengan Penambahan Karagenan Seftiono, Hermawan; Hartanto, Adrian; Taufik, Moh.
JURNAL AGROINDUSTRI HALAL Vol. 11 No. 1 (2025): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v11i1.11525

Abstract

Jelly powder is a product that can be used as the main raw material in the manufacture of jelly drinks, jelly candy, jelly pudding, and others; the primary function of jelly powder is to improve the viscosity and strength of the gel in the product you want to make. In this research, Jelly powder used Gracilaria sp. as the main ingredient and carrageenan as a gelling agent in jelly products. Gracilaria sp. was chosen because it is relatively easy to cultivate and abundantly available in the sea. This research aimed to determine vanilla flavored jelly powder's formulation and analyze the sensory properties. The methods used in the sample extraction process are soaking, drying, bleaching, acidification, and grinding. The data obtained were then processed by one-way analysis of variance (ANOVA) at a 95% confidence level using Duncan's further test. The best formulation from the results of the organoleptic analysis is F3. This formulation has hedonic values for taste, aroma, texture, aftertaste, and overall, respectively, 3.52 ± 0.82, 3.18 ± 0.8, 3.9 ± 0.78, 3.73 ± 0.7, and 3.58 ± 0.31. This formulation showed good organoleptic values across all parameters, indicating its potential to be the best formula for producing jelly powder
Pendampingan Regulasi Kemasan Pangan Secara Daring bagi UMKM di Desa Wisata Provinsi Bali Seftiono, Hermawan; Wong, Abraham; Gunawan, Irfan Indra
Transformatif : Jurnal Pengabdian Masyarakat Vol. 3 No. 1 (2022)
Publisher : Universitas Islam Negeri Raden Mas Said Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22515/tranformatif.v3i1.4700

Abstract

Kemasan produk pangan di pasaran masih banyak yang tidak mencantumkan informasi sesuai dengan regulasi kemasan pangan dari BPOM. Oleh karena itu, diperlukan edukasi bagi para UMKM. Pengabdian terkait regulasi pangan berperan agar UMKM dapat memberikan informasi terkait produk pangan kepada konsumen. Pelatihan dapat dilakukan secara daring menggunakan platform zoom meeting. Penyampaian materi dilakukan satu arah melalui ceramah dan tanya jawab. Setelah pengabdian ini para UMKM akan mencantumkan informasi sesuai standar Peraturan Badan Pengawas Obat dan Makanan No. 31 tahun 2018.
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