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Ikrawan, Yusep
Pasundan University
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Peningkatan Kualitas Mie Basah Dengan Penambahan Tepung Talas Pratama (Colocasia esculeta L. schott var. Pratama) dan Tepung Rumput Laut (Eucheuma cottonii) Yusman Taufik; Yudi Garnida; Thomas Gozali; Yusep Ikrawan; Diva Apresya
Jurnal Penelitian Pertanian Terapan Vol 23 No 3 (2023)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jppt.v23i3.3050

Abstract

The purpose of this study was to determine the effect of taro flour and seaweed flour on the quality of the wet noodles produced. Wet noodle research was carried out in two stages, namely preliminary research and main research. Preliminary research includes analysis of oxalate content of taro tubers and taro flour, as well as analysis of raw materials including analysis of water content, analysis of carbohydrates and protein content. Then the main research was carried out, namely to determine the effect of the comparison of pratama taro flour and seaweed flour on wet noodles where chemical and organoleptic analyzes were carried out. Chemical testing includes analysis of water content, analysis of carbohydrates and analysis of protein. Testing the organoleptic response in the form of aroma, taste, color and texture. The method used was a randomized block design (RBD) which consisted of 1 factor, namely the T factor (comparison of taro pratama flour and seaweed) which consisted of 5 levels, namely t1 (3:1), t2 (2:1), t3 (1 :1), t4 (1:2) and t5 (1:3). The results of the comparative study of the addition of pratama taro flour and seaweed flour had an effect on water content, carbohydrate content, protein content, aroma, color and texture, but had no effect on taste. Keywords: Taro Tubers, Seaweed, Wet Noodles, Randomized Block Design (RBD)
Penambahan ekstrak kunyit (Curcuma domestica Val) cair terhadap karakteristik organoleptik dan kandungan antioksidan krispi bayam (crispy spinach) Hari Hariadi; Asysyifa Riana; Tisya Aisyah Chaerunnisa; Suseno Amien; Yusep Ikrawan; Triana Ulfah; Judiono Judiono; Cahya Edi Wahyu Anggara; Ilman Wibawa; Widiawati Widiawati; Duhita Diantiparamudita Utama
Composite : Jurnal Ilmu Pertanian Vol 5 No 2 (2023): Agustus
Publisher : University of Insan Cendekia Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37577/composite.v5i2.582

Abstract

The human immune system can protect the body from bacteria, viruses, and parasites that cause disease. The immune system becomes more active when enough amounts of macro and micro nutrients are consumed. Antioxidants can also guard against the attack of free radicals and radical chemicals found in the body, limiting the damage caused by the oxidation process. One of them is using turmeric and spinach extract as a supplement. Turmeric extract can be used in the production of crispy spinach cookies. The research was purposed to find out the effect of turmeric extract addition on organoleptic characteristics and antioxidant content crispy spinach. This research used a Experimental research design (Pre-Experimental Design) with three treatments consisting of the addition of 50 ml, 60 ml, and 70 ml of turmeric extract. All three formulations were conducted hedonic tests for know the best formulation, followed by antioxidant content (DPPH method), carbohydrate content (method by different), protein content (Kjedahl), and fat content (Soxhlet). Furthermore, economic analysis and product ranking are carried out. Formulation 3 was chosen because of the highest nutritional content. Keywords: crispy spinach, immunity, turmeric extract
APLIKASI VERTICAL SEALER PADA PRODUK JUS JERUK DI DESA KASOMALANG, KABUPATEN SUBANG Thomas Gozali; Rizayana, Farid; Ikrawan, Yusep; Assalam, Syarif; Taufik, Yusman; Maulana, Rizal; Muhamad, Rizal; Nurul, Gianita
Jurnal Pengabdian Nasional Vol 4 No 2 (2023)
Publisher : Politeknik Negeri Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jpn.v4i2.3150

Abstract

Kebutuhan kemasan saat ini sangat besar, baik untuk kemasan pangan maupun industrial. Permasalahan yang sekarang ada di masyarakat adalah terkait pengemasan produk. Ada beberapa alat pengemas yang dapat digunakan salah satunya adalah pengemasan dengan vertical sealer. Pengemasan dengan vertical sealer memiliki kelebihan dalam mengemas karena dapat membantu mencegah atau mengurangi terjadinya kerusakan pada produk dari bahan yang dikemas. Kemasan pangan juga berfungsi melindungi produk pangan yang dikemas, baik terhadap kerusakan fisik (kebocoran, gesekan, goresan dan lain-lain) maupun kerusakan kimia (karena bereaksi dengan oksigen dan air) dari lingkungan. termasuk terjadinya kontaminasi. Pada kegiatan pengabdian masyarakat yang dilakukan adalah menerapkan kemasan vertical sealer pada pengemasan produk minuman produk olahan yang dihasilkan dari Desa Kasomalang yaitu produk jus jeruk. Pengaplikasian vertical sealer pada produk olahan jeruk di Desa Kasomalang diharapkan menghasilkan produk yang lebih aman dan higienis sehingga akan berdampak terhadap produktivitas dan nilai jual yang lebih tinggi.
Pengaruh Konsentrasi Sorbitol dan Variasi Tingkat Penyangraian Terhadak Karakteristik Fisikokimia dan Organoleptik Kopi Robusta Cililin Thomas Gozali; Ikrawan, Yusep; Maulana Ghaffar, Rizal; Nurul, Gianita; Muhammad Ramadhan, Rizal
Jurnal Penelitian Pertanian Terapan Vol 24 No 1 (2024)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jppt.v24i1.3162

Abstract

Cililin is one of the robusta coffee producing regions in Indonesia, but there are still many people who do not know robusta coffee from Cililin, so an effort is needed to improve its quality. Coffee that goes through heating stages such as drying or roasting will cause several other chemical ingredients to change. Coffee processing can affect the characteristics and taste of the coffee produced. Soaking with sorbitol solution can retain moisture (humectant) in food and in processing that undergoes high temperature treatment so that it will not cause browning reactions One of the stages carried out in coffee processing using high temperatures is the roasting process. Therefore, a study was conducted to determine the effect of the difference in sorbitol concentration with roasting level on the characteristics of the Cililin robusta coffee products produced. This study consisted of two factors, namely sorbitol concentration (a1=10%, a2=15%, a3=20%) and roasting rate (b1 = Light Roast, b2 = Medium Roast, b3 = Dark Roast).Data processing using Two Way Anova on SPSS application version 26.0. The results showed that concentration had an effect on water content, color test and organoleptic response in color, aroma, and texture attributes, but did not affect the characteristics of caffeine levels, and pH. Roasting rate affects coffee characteristics, namely moisture content, caffeine content, pH, color test, and organoleptic response in color, aroma, and texture attributes. The interaction between sorbitol concentration and roasting rate affects the characteristics of robusta cililin coffee, namely moisture content and color test. However, it has no effect on the characteristics of caffeine levels, and pH.  
Pengaruh Suhu Pasteurisasi Dengan Menggunakan Metode Ohmic Heating Terhadap Karakteristik Minuman Fungsional Sari Buah Jeruk Lemon ikrawan, yusep; Rukmamana, Jaka; Gozali, Thomas; Triani, Rini; Salam, Wildan Qoharisma
Jurnal Penelitian Pertanian Terapan Vol 23 No 4 (2023)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jppt.v23i4.3245

Abstract

The purpose of this study was to determine the effect of temperature on the pasteurization process of ohmicheating method on chemical, physical, microbiological, and ogranoleptic characteristics of lemon juice. Thisstudy used a simple linear regression method with application SPSS version 25. Simple linear regression testdecision making can refer to two things, namely comparing the significance value with the probability value of5%. The response in this study includes the chemical response is protein levels. Physical responses carried outinclude color using colorimetric methods, viscosity, and specific gravity. Microbiological responses include totalplate count (TPC). Organoleptic response is a hedonic test of aroma, taste, and aftertaste. Based on the results of the study, it shows that there is an influence of temperature on the characteristics of lemon juice that has beenpasteurized on the Line Process machine using the ohmic heating method, namely protein content, viscosity, specific gravity, color, and total microbes. Temperature also affects the level of preference for organolepticresponses to the attributes of aroma, taste, and aftertaste.
Comparison of Filtration Processes Using Microfiltration, Ultrafiltration, Nanofiltration and Reverse Osmosis Methods on The Characteristics of Lemon Juice Functional Beverages At Pilot Scale ikrawan, yusep; Rukmana, Jaka; Gozaly, Thomas; Triani, Rini; Qoharisma Salam, Wildan; Hariadi, Hari
Jurnal Penelitian Pertanian Terapan Vol 24 No 4 (2024)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jppt.v24i4.3759

Abstract

This study aims to determine the comparison of filtration processes using filtration membranes which include Microfiltration, Ultrafiltration, Nanofiltration and Reverse Osmosis on the characteristics of lemon juice functional drinks on a pilot scale, so that the stability of product results from the four different methods can be known. The best product quality parameters in this study include vitamin C content, total acid content, total soluble solids content, antioxidant activity, pH value, viscosity value, *b value (yellowish color), total microbial reduction, and hedonic quality test (aroma, taste, and aftertaste). So that a comparison of product characteristics can be obtained. The research conducted will go through three stages including the manufacture of control juice products as a comparison, the characteristics of products processed using membrane filtration machines and data processing using t tests conducted to find a comparison of the results of these products.The results of this study are the manufacture of lemon juice functional beverages using the filtration membrane method affects the vitamin C content, total acid content, total dissolved solids and antioxidant activity because the pore size of the membrane will decrease and the particles contained in the sample will be increasingly filtered and after being compared between each method, the highest results are obtained in the microfiltration method and the lowest is reverse osmosis. The manufacture of lemon juice functional beverages using the filtration membrane method affects the pH value, viscosity and color because the pore size of the microfiltration membrane to reverse osmosis is getting smaller so that it will decrease the pH value, viscosity and color. The manufacture of lemon juice functional beverages using the filtration membrane method affects the quality of the product, where in organoleptic testing the color attributes of the MF method produce lemon yellow beverage products. At the aroma attribute, the UF method produces a typical lemon-scented beverage product. At the taste attribute, the RO method produces a very sour beverage product typical of lemon. At the aftertaste attribute, the MF method produces very bitter beverage products.
OPTIMALISASI FORMULA MIE KERING BERBASIS TEPUNG KOMPOSIT DENGAN PEWARNA BUNGA TELANG MENGGUNAKAN DESIGNEXPERT D-OPTIMAL TERHADAP PENURUNAN MUTU SELAMA PENYIMPANAN Lestari, Mardhiyah; Yusep Ikrawan; Willy Pranata Widjadja
Journal Medical Kuningan Vol 1 No 1 (2024): Journal of Therapeutic
Publisher : Politeknik Kesehatan Kuningan Medical Center

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70476/jmk.v1i1.001

Abstract

Tujuan penelitian ini adalah untuk mendapatkan formulasi optimal produk mie kering, tepung jagung ternikstamalisasi, tepung pisang, dan pati ganyong serta massa simpannya terhadap karakteristik mie kering serta mengetahui dan mempelajari korelasi lama penyimpanan terhadap stabilitas warna dan aktivitas antioksidan dari mie kering. Penelitian ini dilakukan dalam tiga tahap. Tahap 1, terhadap analisis bahan baku utama (tepung jagung nikstamal, tepung pisang, dan pati ganyong). Tahap 2, yaitu penetapan formula optimal dengan menggunakan program Design Expert metode Mixture D-Optimal melalui pengukuran respon kimia analisis kimia, fisik, organoleptik. Pengujian kimia meliputi kadar air, kadar abu, kadar lemak, kadar protein, kadar karbohidrat, kadar serat kasar dan kadar kalsium. Pengujian fisik yaitu elongasi, serta pengujian organoleptik meliputi warna, aroma, dan tekstur. Tahap 3, yaitu setelah mengetahui formula terbaik yang telah di analisis kemudian dilakukan pengamatan melalui uji kimia (uji stabilitas warna, dan uji aktivitas antioksidan) setiap satu minggu hingga didapat 5 titik pengamatan yakni minggu ke-0, 1, 2, 3, dan 4. Formula optimum yang diperoleh berdasarkan program Design Expert metode Mixture D-Optimal memiliki nilai nilai ketepatan (desirability) 0,802 dengan kadar air 6.734%, kadar abu 1.157%, kadar lemak 2.156%, kadar protein 11.20%, kadar karbohidrat 73.953%, kadar serat kasar 2.755%, kadar kalsium 22.589mg/100g, uji elongasi 4.086%, nilai uji skala hedonik warna 5.292, nilai uji skala hedonik aroma 4.525, nilai uji skala hedonik rasa 4.721, dan nilai uji skala hedonik tekstur 6.839. Mie telang kering berkorelasi positif terhadap stabilitas warna mie telang kering. Hal tersebut ditunjukkan dengan persamaan regresi yang diperoleh, yaitu y = 0,46x + 32,984 dengan nilai koefisien korelasi r = 0,9982. Persamaan tersebut menunjukkan nilai stabilitas warna mengalami peningkatan dengan semakin lamanya waktu penyimpanan serta berkorelasi positif terhadap aktivitas antioksidan (IC50) mie telang kering. Hal tersebut ditunjukkan dengan persamaan regresi yang diperoleh, yaitu y = 559,72x + 1719,6 dengan nilai koefisien korelasi r = 0,9855. Persamaan tersebut menunjukkan nilai IC50 mengalami peningkatan dengan semakin lamanya waktu penyimpanan atau aktivitas antioksidan mengalami penurunan dengan semakin lamanya waktu penyimpanan.
PENGARUH JENIS KEMASAN RETORT POUCH TERHADAP KARAKTERISTIK DAGING IGA DALAM SOP IGA READY TO EAT Ikrawan, Yusep; Laverta, Tiar; Yelliantty, Yelliantty
Pasundan Food Technology Journal (PFTJ) Vol 12 No 1 (2025): PASUNDAN FOOD TECHNOLOGY JOURNAL
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v12i1.24884

Abstract

The purpose of this study was to determine the differences in the characteristics of rib eye meat in instant rib soup using nylon retort and aluminum retort packaging in a vacuum. The method used in this study is the paired samples T test with the application of Statistical Package for the Social Sciences (SPSS) version 22.0. This design consists of two variables, namely the response to the nylon retort pouch packaging and the response to the aluminum retort pouch packaging. The parameters tested consisted of four responses, namely, water content using the gravimetric method, pH value using the pH meter method, total microbes using the Total Plate Count (TPC), and organoleptic using the hedonistic quality test. The results of this study showed that the water content, pH value, and total microbes in rib eye meat in instant rib soup using nylon retort pouch packaging had no or an insignificant difference with the water content, pH value, and total microbes in rib eye meat in instant ribs using aluminum packaging. retort pouch for twenty-one days of storage. The results of the organoleptic response on the scent and texture attributes of ribs in aluminum retort pouch packaging are different from ribs that are packaged in nylon retort pouches and without sterilization. In terms of color and taste attributes of unsterilized ribs packaged with nylon retort pouches and aluminum retort pouches, there was no significant difference.
OPTIMASI JENIS, KONSENTRASI, DAN VOLUME AIR PEMBILASAN PADA BAHAN PEMBERSIH UNTUK PROSES CLEANING TERHADAP LINE PROSES PRODUKSI MINUMAN PASTEURISASI MENGGUNAKAN RESPONSE SURFACE METHODOLOGY rukmana, jaka; Ikrawan, Yusep
Pasundan Food Technology Journal (PFTJ) Vol 12 No 1 (2025): PASUNDAN FOOD TECHNOLOGY JOURNAL
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v12i1.27436

Abstract

Clean In Place (CIP) is a series of processes that include circulating the washing solution in a path that does not require disassembly of the tool first. So it is necessary to determine the optimum conditions on the type and concentration of cleaning agents in the cleaning process of the pasteurized beverage production line, so that the expected benefits from the results of this study are to obtain the results of the pH test analysis, TPC (Total Plate Count) on the cleaning samples, analysis Swab Test on the storage machine, analysis of the swab test on the mixing machine, and analysis of the swab test on the final faucet on the cleaning process at the Food Technology Study, Faculty of Engineering, Pasundan University, in this case the type used is the type of acid chemical in the form of HNO3, the type of chemical base in the form of NaOH, and the volume of water on rinsing. The type of chemical acid HNO3 used is 0,5%-1,0% concentration in 15L clean water, the type of alkaline chemical NaOH used is 1%-1,5% concentration in 15L clean water, and the volume of rinse water used is 15L-30L. Based on the optimization results using the RSM Box-Behnken Design Methodology, it was found that the optimum conditions were 0,5% HNO3 acid concentration, 1,0% NaOH base concentration, and 30L rinsing water volume. The test values for pH, TPC on hot water samples after washing, swab test on storage machine, swab test on mixing machine, and swab test on final faucet which were obtained were 7,39, -9,55 x 104 cfu/ml, -1,26 x 104 cfu/ml, - 1,39 x 104 cfu/ml, and -135,0 cfu/ml
Optimization of Fluid-Type Roasting Machine on Robusta Roasted Coffee Characteristics Rahayuningtyas, Ari; Azizah, Ida Farikha; Witman, Steven; Hidayat, Dadang Dayat; Rohzan, Alifia Fauziah; Ikrawan, Yusep; Ngatinem, Ngatinem
Journal of Applied Agricultural Science and Technology Vol. 8 No. 3 (2024): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v8i3.282

Abstract

Coffee is a superior plantation commodity playing an important role in Indonesian economic growth, as a contributor to income and provider of employment. The handling process of coffee, particularly at roasting stage, has a significant impact on the quality of the final product. The Research Center for Appropriate Technology, National Research and Innovation Agency, has developed fluid-type roasting machine with a capacity of 750 grams (g) and fueled by LPG (liquefied petroleum gas). Therefore, this research aimed to determine the characteristics of robusta roasted coffee through performance tests of fluid-type roasting machine. Performance tests were carried out to determine the static characteristics of temperature sensor and ensure accurate provision as well as consistent readings in effectively controlling roasting process. Some of the characteristics that were determined included moisture content by thermogravimetric method, color, texture, caffeine, and microscopic analysis. The results showed that fluid-type roasting machine had a high-temperature sensor accuracy of 1.3% and repeatability of 0.69. The physical and chemical analysis showed that roasting temperature significantly affected the characteristics of roasted coffee beans. Additionally, higher temperature caused an increase in cracking of coffee beans, ash content, texture, caffeine content, and darker color, along with lower moisture content.
Co-Authors Ade Chandra Iwansyah Andry Mochamad Ramdan Ari Rahayuningtyas Assalam, Syarif Azizah, Ida Farikha Cahya Edi Wahyu Anggara Chindy Anggraeni Dadan Rohdiana Dadang D. Hidayat, Dadang D. Diva Apresya Erik Eriningtyas, Fanisa Erlangga, Heri Farid Rizayana Furqon, Maulana Gozali, Thomas gozaly, thomas Hari Hariadi Hari Hariadi, Hari Harin, Natasha Yollandita Hasna Zakiyah Hervelly, Hervelly Hidayat, Dadang Dayat Hidayat, Taufik Septiyan Hindarsah, Ida Iis Isnayati Ilman Wibawa Inne Nurfalia Irfan Muttaqin jaka rukmana Jaka Rukmana Judiono Judiono Laverta, Tiar Lestari, Mardhiyah Marthia, Nabila Maulana Ghaffar, Rizal Miranti Putri Utami Muhamad, Rizal Muhammad Ramadhan, Rizal Muhammad Supli Effendi Ngatinem, Ngatinem nurminabari, ina siti Nurul, Gianita Qoharisma Salam, Wildan Raphaella Shiffa, Amandita Riana, Asysyifa Rizal Maulana, Rizal Rohima, Ira Endah Rohzan, Alifia Fauziah Rukmamana, Jaka Sagita, Diang Sariningsih, Yuce Sholichin Sholichin Sudaryanto, Arie Suseno Amien Syarif Assalam Tania Adialita Thomas Gozali Thomas Gozali Tisya Aisyah Chaerunnisa Triana Ulfah Triani, Rini Utama, Duhita Diantiparamudita Veronika Santi Paramita Wahidiyanti Putri Julianti Wandy Pirmansyah Widiawati Widiawati Wildan Qoharisma Salam Wildan Qoharisma Salam Willy Pranata Widjadja Witman, Steven Yelliantty Yelliantty Yusman Taufik Yusman Taufik, Yusman