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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia JURNAL SOSIOLOGI Journal of Food and Life Sciences Jurnal Keteknikan Pertanian Tropis dan Biosistem Jurnal Agroindustri OPERATION EXCELLENCE: Journal of Applied Industrial Engineering Jurnal Teknologi & Industri Hasil Pertanian Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Ilmu dan Teknologi Kayu Tropis Jurnal Agroekoteknologi dan Agribisnis Jurnal Inovasi Pembangunan Jurnal Pengabdian dan Pemberdayaan Masyarakat Inovatif Jurnal Pengabdian Fakultas Pertanian Universitas Lampung Jurnal Pengembangan Agroindustri Terapan Jurnal Agroindustri Berkelanjutan

Wisnu Satyajaya

Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Lampung

Author-ID : 374635

Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Transportation Other

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PENGARUH KONSENTRASI CHITOSAN SEBAGAI BAHAN PENGAWET TERHADAP MASA SIMPAN MIE BASAH Wisnu Satyajaya; Otik Nawansih
Jurnal Teknologi & Industri Hasil Pertanian Vol 13, No 1 (2008): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

The objective of this research was to asses the optimal chitosan concentration as wet noodle preservative. The study conducted two stage 1) . to know the best concentration and storage duration of wet noodle. The first factor was chitosan concentration (K) K0 (0 ppm), K1 (50 ppm), K2 (100 ppm), K3 (150 ppm), K4 (200 ppm) and the second factor was storage duration H0 (0 hour), H1( 24 hours), H2 (48 houurs) and H3 (72 hours). 2). To know the best chitosan concentration’s compared with using of formalin. The result shows that higher chitosan concentration will give higher quality wet noodle which was showed by parameter microba total account, texture, rancidity, and overall acceptance. Optimal chitosan concentration was 150 ppm with optimal storage duration 24 hours. Chitosan can be developed and used to avoid formalin and the other kinds of hazard material using for food product. Keywords : Chitosan, formalin. antibacterial activities

Keawetan dan Stabilitas Dimensi Papan Partikel Hibrida Bambu-Kayu dengan Perlakuan Steam dan Perendaman Panas (Durability and Dimensional Stability of Hybrid Particleboard of Bamboo-Wood with Steam and Hot Water Immersion Treatment) Wahyu Hidayat; Intan F Suri; Rahmat Safe’i; Christine Wulandari; Wisnu Satyajaya; Indra G Febryano; Fauzi Febrianto
Jurnal Ilmu dan Teknologi Kayu Tropis Vol 17, No 1 (2019): Jurnal Ilmu dan Teknologi Kayu Tropis
Publisher : Masyarakat Peneliti Kayu Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51850/jitkt.v17i1.462

Development of bamboo as an alternative material for particleboard production has been increasing due to its fast growth, high productivity, high strength property, and light weight. The aims of this study were to determine the effects of particle pre-treatment on the durability and dimensional stability of particleboard. Particles were made from betung (Dendrocalamus asper)/B, jabon (Anthocepallus cadamba)/J, and sengon (Falcataria moluccana)/S pretreated by steam and hot water immersion. Five combinations of particleboard consisted of three homogenous boards (B-B-B, J-J-J, S-S-S) and two hybrid-particleboards (J-B-J, S-B-S) were manufactured using urea formaldehyde of 10% resin level and target density of 0.6 g cm-3. Durability of particleboards was evaluated by grave-yard test and the dimensional stability of particeboards was determined by measuring thickness swelling during a wet-dry cyclic test. The results showed that pre-treatment on particles significantly improved the durability and dimensional stability of the boards, showing lower weight loss and thickness swelling than control boards. Homogenous wood particleboards (J-J-J and S-S-S boards) showed higher weight loss and thickness swelling than bamboo particleboard (B-B-B), combining wood and bamboo particles into hybrid-particleboards (J-B-J and S-B-S boards) has improved the durability and dimensional stability of the boards.

STUDI KEAMANAN PANGAN HEWANI DI BANDAR LAMPUNG Wisnu Satyajaya; Novita Herdiana
Jurnal Agroekoteknologi dan Agribisnis Vol. 1 No. 1 (2017)
Publisher : Politeknik Pertanian Bogor

The use of hazardous ingredients is a food safety problem encountered in the community, therefore food evaluation is needed to be done regularly. This study aimed to identify the use of hazardous materials in animal source foods in Bandar Lampung. The research with purposive random sampling was conducted on three traditional markets namely Pasar Tugu, Pasar Gudang Lelang, and Pasar Sukarame. The result of qualitative test showed that from 24 samples, there were 11 samples contained dangerous materials, namely formalin, borax, and chlorine which were spreaded over the three research locations. Abstrak Penggunaaan bahan berbahaya masih menjadi masalah keamanan pangan yang ditemui di masyarakat sehingga pengujian terhadap pangan yang beredar perlu dilakukan secara rutin. Penelitian ini bertujuan untuk mengidentifikasi penggunaan bahan berbahaya pada produk hewani di Bandar Lampung. Penelitian dengan purposive random sampling dilakukan pada tiga pasar tradisional yaitu Pasar Tugu, Pasar Gudang Lelang, dan Pasar Sukarame. Hasil pengujian kualitatif menunjukkan dari 24 sampel terdapat 11 sampel mengandung bahan berbahaya yaitu formalin, boraks, dan klorin yang tersebar pada ke tiga lokasi penelitian.

Penyuluhan dan Pelatihan Pengembangan Produk Olahan Cabai Dalam Rangka Peningkatan Gizi dan Ekonomi Masyarakat Di Kelompok Wanita Tani Sido Lestari Pekon Landbaw Kecamatan Gisting Kabupaten Tanggamus Novita Herdiana; Sugiharto, Ribut; Satyajaya, Wisnu; Sartika, Dewi
Jurnal Pengabdian dan Pemberdayaan Masyarakat Inovatif Vol. 1 No. 1 (2022): Jurnal Pengabdian dan Pemberdayaan Masyarakat Inovatif
Publisher : Research and Social Study Institute (RESSI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70110/jppmi.v1i1.1

Cabai termasuk bahan makanan yang mudah busuk, maka untuk mengawetkannya sering dibuat cabai kering dan saus cabai. Selain itu untuk mengawetkan dan meningkatkan nilai ekonomisnya, cabai biasa dibuat dalam bentuk manisan maupun abon. Pembuatan manisan maupun abon cabai merupakan salah satu alternative untuk memperpanjang daya simpan pangan. Dengan demikian pembuatan manisan dan abon cabai dapat memperpanjang umur cabai, menyelamatkan panen dan menambah khasanah pengawetan cabai. Masyarakat di pekon Landbaw Kecamatan Gisting Kabupaten Tanggamus, umumnya memiliki mata pencarian sebagai petani sayuran namun ada beberapa petani yang menanam cabai, sedangkan kalangan ibu – ibunya lebih banyak berprofesi sebagai ibu rumah tangga. Meningkatkan pengetahuan dan ketrampilan kelompok wanita tani Sido Lestari mengenai cara pembuatan diversifikasi olahan cabai (abon dan manisan). Tujuan dari kegiatan ini adalah Meningkatkan pengetahuan dan ketrampilan kelompok wanita tani sido lestari mengenai sanitasi dan higiene selama proses pembuatan diversifikasi produk olahan cabai (abon dan manisan), Meningkatkan pengetahuan kelompok Wanita Tani Sido Lestari mengenai wirausaha dan analisis usaha pembuatan diversifikasi produk olahan cabai (abon dan manisan). Kegiatan ini Manfaat diharapkan dapat memberikan manfaat bagi : Universitas lampung, yaitu sebagai sarana untuk menyebarkan ilmu pengetahuan dan teknologi dalam upaya memberikan sumbangan bagi pelaksanaan pembangunan,Kelompok Wanita Tani Sido Lestari, yaitu sebagai sarana untuk meningkatkan gizi keluarga dan meningkatkan pendapatan dengan membuat diversifikasi produk olahan cabai (abon dan manisan)

Shelf Life Estimation of Gotu Kola Leaf (Centella Asiatica L. Urban) Chips on Polypropylene Plastic Packaging During Storage using ASLT Method (Accelerated Shelf Life Testing) Arrhenius Model Satyajaya, Wisnu; Lestari, Puput; Indraningtyas, Lathifa; Astuti, Sussi
Journal of Tropical Agricultural Engineering and Biosystems - Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol. 12 No. 2 (2024): August 2024
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jkptb.2024.012.02.05

Gotu cola leaf chips produced by the Women Farmers Group in the city of Pagar Alam, South Sumatra are packaged using polypropylene plastic packaging and the shelf life is not yet known, so a test is needed to estimate the shelf life of the gotu kola leaf chips produced by KWT. This research aims to determine the shelf life of gotu kola leaf chips in polypropylene packaging using the Arrhenius model ASLT (Accelerated Shelf Life Test). The study was structured descriptively with two replications. The chips made from gotu kola leaves were stored at temperatures of 30 C, 35 C, and 40 °C in polypropylene (PP) packaging.with a thickness of 0.08 mm for one month (28 days). Observations were made on the parameters of water content, free fatty acid levels, and sensory (color, aroma, and texture of gotu kola leaf chips) once a week, namely on days 0, 7, 14, 21, and 28. Determined the shelf life of gotu kola leaf chips using the ASLT model with Microsoft Excel 2010 software. The results showed that gotu kola leaf chips in polypropylene packaging at 30 °C had a shelf life of 76.67 days (2.57 months) on the zero order of the Arrhenius model ASLT method.

PENDAMPINGAN PRODUKSI COOKIES BEBAS GLUTEN DAN KAYA PROTEIN SEBAGAI PANGAN ALTERNATIF Suroso, Erdi; Indraningtyas, Lathifa; Widaputri, Silaturahmi; Satyajaya, Wisnu; Yuliandari, Puspita; Haidawati, Haidawati
Jurnal Pengabdian Fakultas Pertanian Universitas Lampung Vol 3, No 2 (2024): Jurnal Pengabdian Fakultas Pertanian Universitas Lampung Vol 3 No 2, September 2
Publisher : Agriculture Faculty, Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jpfp.v3i2.9702

Kelompok Masyarakat (Pokmas) “Amanah” Kelurahan Ganjar Asri, Kecamatan Metro Barat, adalah kelompok ibu-ibu yang dipercayakan oleh pemerintah Kota Metro untuk menyiapkan makanan secara rutin bagi penyandang disabilitas baik makanan utama ataupun snack. Pendampingan terkait produksi cookies bebas gluten dan kaya protein sebagai pangan alternatif, diharapkan dapat dijadikan sebagai salah satu snack alternatif yang menyehatkan. Tujuan pengabdian ini yaitu a). Meningkatkan pengetahuan dan keterampilan bagi Kelompok Masyarakat (Pokmas) Amanah, pada proses pembuatan cookies berbahan baku tepung MOCAF dan tepung kacang hijau sebagai pangan alternatif yang bebas gluten dan kaya protein dan b). Meningkatkan pengetahuan bagi Kelompok Masyarakat (Pokmas) Amanah, Kelurahan Ganjar Asri Kecamatan Metro Barat Kota Metro mengenai manfaat dari tepung MOCAF dan tepung kacang hijau. Pengabdian akan dilaksanakan dengan terlebih dahulu melakukan analisis situasi, persiapan kegiatan, sosialisasi, praktik/demonstrasi, dan evaluasi. Berdasarkan hasil pengabdian, Pokmas Amanah telah mendapat peningkatan pengetahuan dan keterampilan mengenai proses pembuatan cookies dengan bahan baku tepung kacang hijau dan tepung mocaf, serta memperoleh pengetahuan mengenai penggunaan tepung kacang hijau dan tepung mocaf sebagai alternatif pengganti terigu. Kegiatan pengabdian ini kedepannya diharapkan akan membantu Pokmas Amanah dalam menyiapkan snack yang menyehatkan.

Sensory Study and Financial Feasibility Analysis of Alpinia galangal Fish Shredded Products Fadli Alamsyah; Dewi Sartika; Sussi Astuti; Wisnu Satyajaya; Sri Hidayati; Puan Mutia Ayunisa
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 13, No 4 (2024): December 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i4.1151-1159

Spices have always been a part of Indonesia's culinary culture. One of the spices that has high economic value and efficacy is galangal. Therefore, testing of bioactive compounds and the effect of making shredded spice fish with the addition of various concentrations of galangal needs to be further investigated in terms of sensory quality and financial feasibility. This study aims to determine the bioactive components in galangal spice, determine the best concentration of galangal addition in shredded spiced fish products, and determine the financial feasibility. The research was conducted by making galangal spice and shredded spiced fish at IDAEZ Group MSMEs. Subsequently, the galangal spice was tested for bioactive compound (GC-MS) and then, sensory tests were carried out on shredded fish spices mixed with galangal spices (1%, 2%, 3%). After that, the financial feasibility analysis was calculated. The results obtained showed that there were four main components in galangal spice, such as 5-Eicosenen, (E)-, n-Hexadecanoic acid, oleic acid, and 9-Octadecenoic acid (Z)-, oxiranylmethyl ester. Meanwhile, the best concentration of shredded spice fish was found in treatment P3 (addition of 3% galangal). Lastly, the shredded spice fish was found to be viable with an income of IDR 427,547 per production. Keywords: Financial feasibility, GC-MS, Galangal, Sensory.

KAJIAN NATA DE OCHA SEBAGAI KONSUMSI PANGAN: EFEK PENAMBAHAN GULA DAN LAMA FERMENTASI TERHADAP KARAKTERISTIK NATA DE OCHA STUDY OF NATA DE OCHA AS A FOOD COMSUMPTION : EFFECTS OF SUGAR ADDITION AND FERMENTATION TIME ON THE CHARACTERISTIC OF NATA DE OCHA Anty Ummiyati; Maria Erna Kustyawati; Wisnu Satyajaya
Jurnal Agroindustri Berkelanjutan Vol 3, No 1 (2024)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v3i1.8961

Nata de ocha produced from fermentation of kombucha is considered an innovative product to enhance its function for food consumption. Nata de ocha, a secondary metabolite product of sweet green tea kombucha fermentation using scoby starter, composes of cellulose produced during the fermentation. This study aimed to characterize nata de ocha production as affected by the sugar addition and fermentation time. The study arranged in a Complete Randomized Block Design factorially with 2 factors: sugar addition in the level of 0, 10, 15, and 20%; and fermentation time in the level of 0, 7, 14, and 21 days. The parameters measured were yield, thickness, total microbes, moisture, ash, and crude fibre content. The results showed that sugar addition and fermentation time significantly affected the yield and fibre content of nata de ocha. The high increase of yield (5.723%) and of crude fibre content (1.353%) was produced when the treatment was 15% sugar for 21days and for 144 days, respectively. It was concluded that nata de ocha may consider as food consumption; however, further research was needed for its possibility as an alternative of dietary fibre.

ANALISIS KADAR ASAM KLOROGENAT DAN KAFEIN BERDASARKAN PERBEDAAN LOKASI PENANAMAN DAN SUHU ROASTING PADA KOPI ROBUSTA (C. canephora Pierre) M Rakha Pradipta Virhananda; Erdi Suroso; Fibra Nurainy; Suharyono Suharyono; subeki subeki; Wisnu Satyajaya
Jurnal Agroindustri Berkelanjutan Vol 1, No 2 (2022): JURNAL AGROINDUSTRI BERKELANJUTAN
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v1i2.6361

Kopi memiliki senyawa kimia seperti kafein dan asam klorogenat. Kandungan senyawa kimia dalam kopi dipengaruhi oleh beberapa faktor seperti tingkat kematangan, tempat tanam, dan penanganan pasca panen. Tujuan penelitian ini adalah untuk mengetahui perbedaan ketinggian lokasi tanam terhadap kadar senyawa asam klorogenat dan kadar kafein kopi robusta serta untuk mengetahui perbedaan suhu roasting terhadap kadar asam klorogenat dan kadar kafein kopi robusta. Penelitian disajikan secara deskriptif dengan menggunakan 2 faktor. Faktor pertama yaitu perbedaan ketinggian lokasi tanam, yang terdiri K1 (Lampung Barat), K2 (Tanggamus), dan K3 (Way Kanan). Faktor kedua adalah suhu roasting, yang terdiri dari 2 level yaitu T1 (180oC), dan T2 (240oC). Hasil penelitian menunjukan bahwa semakin tinggi lokasi penanaman maka akan semakin tinggi kandungan kafein dan asam klorogenat biji kopi yang dihasilkan, sedangkan semakin tinggi suhu penyangraian maka kandungan kafein dan asam klorogenat biji kopi yang dihasilkan akan semakin rendah

Pelatihan Pengembangan Desain Kemasan dan Label Produk Cookies di Kota Metro Suroso, Erdi; Indraningtyas, Lathifa; Satyajaya, Wisnu; Nur, Muhammad; Yuliandari, Puspita; Haidawati, Haidawati; Widaputri, Silaturahmi
Jurnal Pengabdian Fakultas Pertanian Universitas Lampung Vol 4, No 1 (2025): Jurnal Pengabdian Fakultas Pertanian Universitas Lampung Vol 4 No 1, Maret 2025
Publisher : Agriculture Faculty, Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jpfp.v4i1.10800

Kelompok Masyarakat (Pokmas) “Amanah” di Kelurahan Ganjar Asri, Kecamatan Metro Barat, merupakan kelompok ibu-ibu yang diberi kepercayaan oleh Pemerintah Kota Metro untuk menyiapkan makanan secara rutin bagi penyandang disabilitas, baik berupa makanan utama maupun camilan. Tim pengabdian telah melaksanakan pendampingan produksi cookies berbahan dasar tepung kacang hijau dan tepung mocaf. Namun, aspek desain kemasan dan pelabelan produk masih membutuhkan pendampingan lanjutan. Tujuan kegiatan pengabdian ini adalah meningkatkan pengetahuan dan keterampilan Pokmas Amanah dalam mengembangkan desain kemasan dan label produk cookies. Kegiatan dilaksanakan bersama 18 peserta melalui tahapan persiapan, sosialisasi, praktik/demonstrasi, dan evaluasi. Hasil kegiatan menunjukkan bahwa Pokmas Amanah mengalami peningkatan dalam hal pemahaman dan keterampilan terkait desain kemasan dan pelabelan produk. Ke depannya, kegiatan ini diharapkan dapat membantu Pokmas Amanah dalam merancang kemasan dan label untuk produk-produk lainnya.

Co-Authors Adam Jordan Agus Saptomi Aisah, Attika Nur Alamsyah, Fadli Anty Ummiyati AS, suharyono Ayunisa, Puan Mutia Azhari Rangga Azhari Rangga Christine Wulandari Deni Setiawan DEWI SARTIKA DEWI SARTIKA Erdi Suroso Esa Ghanim Fadhallah Fadli Alamsyah Fauzi Febrianto Fibra Nurainy Haidawati, Haidawati Harun Al Rasyid Harun Al Rasyid Harun Al Rasyid Harun Al Rasyid Harun Al-Rasyid Herdiana, Novita Herdiana, Novita Herdiana, Novita Indra G Febryano Indraningtyas, Lathifa Intan F Suri Jordan, Adam lestari, puput M Rakha Pradipta Virhananda Maria Erna Kustyawati Marniza Marniza Muhammad Nur Muhammad Nur Neti Yuliana Novita Herdiana Novita Herdiana Nurwijayanti Oktabriyana, Tiara Otik Nawansih Otik Nawansih Puan Mutia Ayunisa Rahmat Safe'i RIBUT SUGIHARTO Sahara, Nur Aini Samsul Rizal Saputra, Muhammad Agung Sasmita, Cindy Sri Hidayati Sri Hidayati Sri Hidayati Sri Setyani Subeki Subeki Suharyono Suharyono Suharyono, Suharyono Sussi Astuti Tanto Pratondo Utomo Taufik Ismail Teguh Setiawan Ummiyati, Anty Virhananda, M Rakha Pradipta Wahyu Hidayat Widaputri, Silaturahmi Wijaya, Emerson Suta Yuliandari, Puspita Zulferiyenni, Zulferiyenni

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