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All Journal Teknotan: Jurnal Industri Teknologi Pertanian Agrointek Proceeding of International Congress Jurnal Penelitian Pertanian Terapan Jurnal Penelitian Pendidikan IPA (JPPIPA) Chimica et Natura Acta Food Science and Technology Journal (Foodscitech) Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Pasundan Food Technology Journal (PFTJ) Community Development Journal: Jurnal Pengabdian Masyarakat International Journal Of Science, Technology & Management (IJSTM) Jurnal Pengabdian Nasional KOPEMAS
Yusman Taufik, Yusman
Universitas Pasundan
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Formula Optimization of Black Mulberry and Canistel Mixed Juice using Mixture D-Optimal from Design Expert Software Yusuf Irfan; Yusman Taufik; Nana Sutisna Achyadi
Food Science and Technology Journal (Foodscitech) Vol. 5 No. 2 (2022)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (677.922 KB) | DOI: 10.25139/fst.vi.4936

Abstract

Black mulberry (Morus nigra L.) and canistel (Pouteria campechiana) are classified as fruit commodities that are still not optimal in their utilization. Based on their sensory and nutritional characteristics, they have potential to be processed into products for a longer shelf life and more valuable. The purpose of this study was to determine the optimal formula for a mixed fruit juice product made from black mulberry and canistel in terms of chemical, physical and sensory characteristics. The optimization formula was analyzed by Design Expert software ver.11 and through the Mixture D-Optimal method. The independent variables in this study are black mulberry puree, canistel puree, and sucrose. The dependent variables were 0.05% sodium benzoate and a mixture of CMC and sodium alginate 0.25% with a ratio of CMC: sodium alginate 1:1. The chemical parameters analyzed consisted of anthocyanin, beta carotene, vitamin C, and antioxidant activity. The physical parameters consisted of viscosity and sensory parameters consisted of flavor, sweet taste, and sour taste. The results obtained that the optimal formulation was based on the highest desirability value from the results of the analysis using the Design Expert program and the value was 0.807. The optimal formula for mixed fruit juices was black mulberry puree 53.356%, canistel puree 35.252%, and sucrose 11.092%.
Optimization of Trigona Honey and Coating Material Formulations for Antioxidants and Physical Properties of Microencapsulation of Coriander Seed Extract Using the D-Optimal Mixture Method Irfan Muttaqin; Yusman Taufik; Yusep Ikrawani
International Journal of Science, Technology & Management Vol. 4 No. 4 (2023): July 2023
Publisher : Publisher Cv. Inara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46729/ijstm.v4i4.870

Abstract

The purpose of this study was to produce an optimal formulation of coriander seed extract microencapsulation products using the Mixture D-Optimal Design Expert program.The study consists of two stages. The first stage was the analysis of the coriander seed extract powder using the spray drying method without the use of coating materials and honey. The second stage was to determine the optimal formula using the D-Optimal Mixture method of Design Expert program through measurement of chemical responses (antioxidant activity, and water content), physical response. (particle size). The optimum formula obtained based on the Design Expert program with the D-Optimal Mixture method has a desirability value of 1 with the prediction value of each response being 395.124 ppm antioxidant activity, 2.329 % water content, and 2.967 µm particle size.
PROCESSING PRODUCTS USING CATFISH AS RAW MATERIAL TO ENHANCE THE VALUE OF CATFISH IN THE SARIWANGI VILLAGE Yusman Taufik; Jaka Rukmana; Gita Rahayu; Revo Luwandi; Muhammad Syamaidzar Al-Githrif
Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Vol. 7 No. 3 (2023): SEPTEMBER
Publisher : LPPM Univ. Ibn Khaldun Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32832/abdidos.v7i3.2047

Abstract

The activity aims to provide training related to the production of processed food using catfish meat as the main ingredient. Catfish meat has a fine texture and a slightly pale color, allowing it to be categorized as white meat, similar to chicken. Its high protein content and unsaturated fatty acids make catfish meat beneficial for maintaining tissue health, cellular formation, and brain intelligence. Catfish meat is highly recommended for consumption by children in the growth phase, especially toddlers. With its high protein content, low cholesterol level, tender muscle fibers, and more affluent organoleptic properties, catfish meat is preferred by consumers. Efforts to utilize catfish meat have included training on diversifying food products made from catfish meat. Since 2021, the Sariwangi Village Government has collaborated with the Faculty of Engineering at Pasundan University, starting from developing nanobubble technology for catfish farming and focusing more on training for processing products using catfish meat by the year 2023. The intended outcome of this activity is processed food products made from catfish meat that are ready for the market. The products developed are expected to serve as the foundation for a village-owned business unit.
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)
KAJIAN HACCP (HAZARD ANALYSIS CRITICAL CONTROL POINT) PADA PROSES PRODUKSI TAHU SUSU Jaka Rukmana; Yusman Taufik; Wildan Qoharisma Salam; Nur Faizah Latuconsina; Fathia Rizki
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 4 No. 4 (2023): Volume 4 Nomor 4 Tahun 2023
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v4i4.17965

Abstract

Tahu susu merupakan produk diversifikasi pangan dari produk tahu dengan adanya penambahan susu sapi murni dalam proses pengolahannya. Di Indonesia produksi tahu susu sebagian besar masih dikelola oleh Industri skala kecil dan menengah dimana aspek keamanan pangan masih sering terabaikan. Kondisi ini diakibatkan karena rendahnya kesadaran dan pengetahuan produsen akan pentingnya keamanan pangan. Kurang perhatiannya produsen tentang keamanan pangan dapat memicu potensi bahaya selama proses produksi seperti kontaminasi fisik, kimia dan mikrobiologis yang dapat berbahaya bagi kesehatan manusia. Pengumpulan data dilakukan melalui hasil observasi di lapangan dan didukung oleh data sekunder berupa studi pustaka. Pengolahan data menggunakan sistem HACCP berdasarkan panduan dari SNI CXC 1:1969 tentang “Prinsip Umum Higiene Pangan” revisi 2020. CCP pada proses produksi tahu susu adalah perebusan I, penggumpalan, perebusan II, dan pengemasan. Tindakan pengendalian yang dapat dilakukan pada tiap proses diantaranya perebusan I pada suhu 95°C dengan waktu 30 menit, perebusan II pada suhu 90°C dengan waktu 20 menit, penggumpalan pada suhu optimum 72°C dengan menggunakan whey pH optimum 4,5 dan untuk proses pengemasan pekerja wajib memakai APD lengkap, serta memperhatikan higiene dan sanitasi lingkungan kerja.
Analisis segmenting, targeting, positioning dan bauran pemasaran (4P) terhadap usaha biskuit makanan pendamping asi (MP-ASI) berbasis mocaf (Modified cassava flour) Nur Kartika Indah Mayasti; Arsy Priambudi; Lia Ratnawati; Cahya Edi Wahyu Anggara; Nurhaidar Rahman; Ashri Indriati; Yusman Taufik
AGROINTEK Vol 18, No 1 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i1.17180

Abstract

Complementary Food for Mother's Milk (MPASI) is a nutritious food that is given in addition to breast milk to infants aged 6 (six) months and over to achieve nutritional adequacy. MP-ASI products include porridge, pudding, biscuits, and others. Complementary food product development requires market research to be competitive in the market, one of which is mocaf-based MP-ASI biscuit products. This product has the advantage of being easy to carry, practical, and trains the strength of the baby's grip and bite. The raw material is mocaf based (gluten load). The purpose of this study is to analyze market aspects and design marketing strategies, namely segmenting, targeting, positioning (STP), and the 4P marketing mix (product, place, price, promotion). This type of research is descriptive qualitative research, and data collection techniques are interviews, observation, and documentation. Based on the results of the study it can be concluded that the product marketing strategy based on the 4P analysis (Product, Place, Promotion, and Price) is making new products in the form of gluten-free MP-ASI biscuits, marketing at minimarkets, conducting socialization and promotion at posyandu, and setting selling prices. IDR 14,000.
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.
Inovasi Pengembangan Kulit Macaron Menggunakan Tepung Kacang Hijau (Vigna radiata L.) Dengan Tepung Almond dan Penambahan Serbuk Black Mulberry (Morus nigra Sp.) Taufik, Yusman; Gozali, Thomas; Nurminabari, Ina Siti; S, Ashifa Zahra
Jurnal Penelitian Pertanian Terapan Vol 24 No 2 (2024)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jppt.v24i2.3477

Abstract

The aim of this study was to obtain the results of the ratio of mung bean flour with almond flour and the addition of black mulberry powder on the characteristics of macaron shell.This research consists of two stages, namely preliminary research and main research. Preliminary research was conducted to make mung bean flour and black mulberry powder and then analyzed. The main research used a 3x3 factorial Randomized Block Design (RAK) with 3 replications. The treatment design consisted of two factors, namely the factor of the ratio of mung bean flour to almond flour (T) consisting of 3 levels (70:30), (60:40) and (50:50) and the factor of adding black mulberry powder (B) consisting of 3 levels 0%, 1% and 2%. The responses in this study consisted of chemical responses namely moisture content, ash content, fat content and protein content, physical responses of swelling power and color intensity, and organoleptic responses namely color, aroma, taste and texture attributes The results showed that the ratio of mung bean flour to almond flour had an effect on moisture content, ash, fat, protein, swelling power, color intensity (L* a* b* value), hedonic attributes of color, aroma, taste and texture. The addition of black mulberry powder had a significant effect of swelling power, color intensity (L* a* b* value), hedonic attributes of color, aroma, taste and texture. The interaction between the ratio of mung bean flour with almond flour and the addition of black mulberry powder had an effect of swelling power, color intensity (L* a* b* value), hedonic attributes of color, aroma, taste and texture.
DIVERSIFIKASI PRODUK AKAR ALANG-ALANG, PAKCOY, DAUN STEVIA DAN MINT HASIL PERTANIAN DESA CIPUTRI Abdul Fatah; Sri Erina Damayanti; Dewi Shintya Pratiwi; Yusman Taufik; Rizal Maulana Ghaffar; Mia Nurkanti; Taufiqulloh Dahlan; Rosad Ma'ali El Hadi; Nur Hasanah
Konferensi Nasional Pengabdian Masyarakat (KOPEMAS) #5 2024 Konferensi Nasional Pengabdian Masyarakat (KOPEMAS) #5
Publisher : Konferensi Nasional Pengabdian Masyarakat (KOPEMAS) #5 2024

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Desa Ciputri terletak di bawah kaki Gunung Gede dengan potensi alam yang luar biasa. Akar alang-alang tumbuh dengan subur dan hasil pertanian pun melimpah, seperti sayuran pakcoy, daun stevia dan mint. Pakcoy hasil panen langsung dijual ke pasar. Daun stevia dan mint dijual dalam bentuk daun kering. Sedangkan akar alang-alang dijual dalam bentuk kering dan basah dengan ukuran yang disesuaikan. Diperlukan suatu strategi agar nilai dari suatu produk dapat meningkat, yaitu diversifikasi produk. Sayuran pakcoy dapat dibuat makanan nori, daun stevia dan mint dapat dibuat produk teh celup, dan akar alang-alang dapat dimanfaatkan untuk membuat produk minuman kesehatan sari alang-alang. Metode yang dilakukan adalah dengan memberikan sosialisasi, pelatihan dan pendampingan. Hasil dari kegiatan yang dilakukan, dimana Bumdes Ciputri dan ibu-ibu PKK yang menjadi mitra kegiatan dapat meningkatkan pengetahuan dan keterampilan bagaimana cara membuat nori pakcoy, teh daun stevia, teh daun mint, dan minuman sari alang-alang. Serta dapat meningkatkan pendapatan dan perekonomian masyarakat Desa Ciputri pada umumnya.
EDUCATION PROGRAM ON SAFE AND HALAL FOOD PROCESSING FOR STUDENTS, TEACHERS, AND EDUCATIONAL STAFF AT PASUNDAN 1 SENIOR HIGH SCHOOL, CIMAHI CITY Ikrawan, Yusep Ikrawan; Widiantara, Tantan; Taufik, Yusman; Ghaffar, Rizal Maulana; Ramadhanti, Nadya Arsy; Azarine, Raissa Aurrelia; Sundari, Ayuningtyas Sri; Safari, Daffa Naufal; Hamdani, Fariz Ali; Gibran, Fadlan Mohamad; Asshidiqie, Fakhriza Saukan
Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Vol. 9 No. 3 (2025): SEPTEMBER
Publisher : LPPM Univ. Ibn Khaldun Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32832/abdidos.v9i3.2908

Abstract

This community service program was carried out at SMA Pasundan 1 Cimahi and aimed to increase awareness of safe and halal food among students, teachers, and school staff. The activity included educational sessions and practical workshops involving sample testing for food safety. The pre-test average was 50.50%, while post-test scores increased to 86.51%, indicating significant knowledge improvement. This result shows the effectiveness of combining theoretical and practical methods in community education. The program concluded with poster distribution and the development of teaching modules to sustain the impact.
Co-Authors Abdul Fatah Ali Asgar Arsy Priambudi Ashri Indriati Assalam, Syarif Asshidiqie, Fakhriza Saukan Azarine, Raissa Aurrelia Cahya Edi Wahyu Anggara Dewi Shintya Pratiwi Diana Atma Budiman Diva Apresya Dwi Yulianti Farid Rizayana Ghaffar, Rizal Maulana Gibran, Fadlan Mohamad Gita Rahayu Gozali, Thomas Gustianova, Hafni Hafni Gustianova Hamdani, Fariz Ali Ikrawan, Yusep Ikrawan, Yusep Ikrawan Irfan Muttaqin Jaka Rukmana Leni Herliani Afrianti Leni Herliani Afrianti Lia Ratnawati Mia Nurkanti Muhamad, Rizal Muhammad Syamaidzar Al-Githrif Nana Sutisna Achyadi Nur Faizah Latuconsina Nur Hasanah Nur Kartika Indah Mayasti Nurhaidar Rahman nurminabari, ina siti Nurul, Gianita Ramadhanti, Nadya Arsy Revo Luwandi Rizal Maulana Ghaffar Rizal Maulana, Rizal Rizki, Fathia Rosad Ma'ali El Hadi S, Ashifa Zahra Safari, Daffa Naufal Sri Erina Damayanti Sundari, Ayuningtyas Sri Taufiqulloh Dahlan Thomas Gozali Thomas Gozali Widiantara, Tantan Wildan Qoharisma Salam Yelliantty Yelliantty Yusman Taufik Yusuf Irfan