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All Journal Tekno - Pedagogi : Jurnal Teknologi Pendidikan Teknotan: Jurnal Industri Teknologi Pertanian Agrointek MIX : Jurnal Ilmiah Manajemen 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
Religion 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 Health Professions Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Physics Public Health Social Sciences Transportation Other

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PENGARUH PENAMBAHAN KONSENTRAT TOMAT (Lycopersium esculentum) TERHADAP KARAKTERISTIK BUBUK FLAVOR KULIT dan KEPALA UDANG (Litopenaeus vannamei) MENGGUNAKAN METODE FOAM-MAT DRYING Yelliantty, Yelliantty; Nurjannah, Mariska; Garnida, Yudi
Pasundan Food Technology Journal (PFTJ) Vol 12 No 3 (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.v12i3.36870

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan konsentrat tomat terhadap karakteristik bubuk flavor kulit dan kepala udang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) terdiri dari 1 (satu) faktor dengan 3 (tiga) kali ulangan. Terdapat faktor A merupakan Konsentrat Tomat yang terdiri dari 5 taraf yaitu a0 (0%), a1 (5%), a2 (10%), a3 (15%), dan a4 (20%).Rancangan respon yang dilakukan pada penelitian ini yaitu respon kimia yang meliputi kadar air, dan kadar asam glutamat. Respon fisik meliputi kelarutan, rendemen, kolorimetri, dan Respon Organoleptik. Hasil penelitian pendahuluan yaitu didapatkan hasil bahwa variasi suhu dan waktu pengeringan terpilih yang disukai oleh kebanyakan panelis pada uji hedonik yaitu suhu 60oC selama 6 jam, sehingga suhu dan waktu pengeringan yang digunakan pada penelitian utama adalah suhu 60oC selama 6 jam Hasil penelitian utama menunjukkan bahwa penambahan konsentrasi konsentrat tomat berpengaruh nyata terhadap kadar air, kadar asam glutamat, kelarutan, nilai rendemen, kolorimetri nilai L* a* b*. Penambahan konsentrasi konsentrat tomat berpengaruh terhadap respon organoleptik uji mutu hedonic dengan atribut warna coklat, aroma khas udang dan rasa gurih.
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 Muttaqin, Irfan; Taufik, Yusman; Ikrawani, Yusep
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.
The Potential of Sacha Inchi as a Plant-Based Milk Innovation in Contextual Learning: A Conceptual Review of Science Literacy and Nutritional Awareness Taufik, Yusman; Widiantara, Tantan; Fathoni, Riza; Nurkanti, Mia; Erina, Sri
Tekno - Pedagogi : Jurnal Teknologi Pendidikan Vol. 15 No. 2 (2025): Tekno-Pedagogi
Publisher : Program Magister Teknologi Pendidikan Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/teknopedagogi.v15i2.49427

Abstract

This article presents a conceptual review examining the potential of Sacha Inchi–based plant milk as an innovation in contextual learning to support scientific literacy and nutritional awareness. Drawing on pedagogical and educational technology perspectives, the review synthesizes literature on contextual learning, learning resources, scientific literacy, nutrition education, and food-based innovations. Scientific literacy is positioned as a conceptual construct that develops through learners’ engagement with meaningful real-life contexts rather than as a measurable instructional outcome. The synthesis highlights a pedagogical shift from content-centred learning to context-centred learning, in which every day phenomena function as learning resources that mediate conceptual understanding. Within this framework, Sacha Inchi–based plant milk is conceptualized as an authentic and interdisciplinary learning resource connecting science, nutrition, and sustainability. The review emphasizes the role of educational technology in organizing and integrating contextual learning resources through purposeful pedagogical design. Rather than evaluating instructional effectiveness, this article offers a theoretical framework to inform instructional design, curriculum development, and future research in contextual and technology-supported education.
The Relationship between Emotional Intelligence, Organisational Commitment, Work Environment, and Reward Systems on the Performance of Educational Personnel in Private Universities in West Java Kania Laelawati; Yudi Garnida
MIX: JURNAL ILMIAH MANAJEMEN Vol 16, No 1 (2026): MIX : Jurnal Ilmiah Manajemen
Publisher : Universitas Mercu Buana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22441/jurnal_mix.2026.v16i1.010

Abstract

Objective: Educational personnel play a strategic role in maintaining the quality of administrative and academic services in private higher education institutions (PTS). Despite their importance, empirical studies examining determinants of their performance remain limited. This study aims to analyze the influence of emotional intelligence, organizational commitment, work environment, and reward systems on the performance of educational personnel in private universities in West Java.Methodology: This study employed a quantitative approach with a causal associative design. The population consisted of permanent educational personnel across private universities in West Java. Using proportional stratified random sampling, 200 respondents were selected. Data were collected through a structured questionnaire using a five-point Likert scale and analyzed using Structural Equation Modeling–Partial Least Squares (PLS-SEM) with SmartPLS.Findings: The results show that emotional intelligence, organizational commitment, and work environment have positive and significant effects on performance. In contrast, the reward system demonstrates a significant negative effect, indicating that perceived unfairness or misalignment in reward distribution may reduce employee performance.Conclusion: This study highlights the importance of integrating psychological competencies and organizational factors in enhancing performance within private universities. While strengthening emotional capacity, commitment, and work climate is essential, institutional leaders must ensure that reward systems are transparent, fair, and performance-based to avoid demotivating effects.
CHARACTERISTICS OF STRAWBERRY (Fragaria x anassa) AND MANALAGI APPLE (Malus sylvestris) BEVERAGE POWDER AS AFFECTED BY ENCAPSULANT TYPE AND CONCENTRATION Nurulalifah, Adhwa; Rasjid, Nuzlan; Widjaja, Willy Pranata; Garnida, Yudi
Pasundan Food Technology Journal (PFTJ) Vol 13 No 1 (2026): PASUNDAN FOOD TECHNOLOGY JOURNAL (IN PRESS)
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v13i1.32682

Abstract

Encapsulation plays a crucial role in protecting phenolic compounds, which are abundant in strawberry (Fragaria ananassa) and Manalagi apple (Malus sylvestris), two fruits commonly used in powdered beverage formulations due to their high antioxidant activity. This study aimed to evaluate the effects of encapsulant type, concentration, and their interaction on the characteristics of strawberry and Manalagi apple powder drinks. A 3×3 factorial experiment was conducted using a randomized block design (RBD) with two factors: encapsulant type (maltodextrin, maltodextrin + alginate, and maltodextrin + chitosan) and encapsulant concentration (20%, 25%, and 30%), each replicated three times for a total of 27 experimental units. Freeze drying was employed as the drying method. The study assessed chemical responses (total polyphenols, total flavonoids, antioxidant capacity), physical response (solubility time), and organoleptic properties (taste, aroma, and color). Results demonstrated that both encapsulant type and concentration, as well as their interaction, significantly affected the chemical and physical responses but did not influence the organoleptic attributes. In silico toxicity analysis revealed moderate risks, including potential mutagenic, carcinogenic, and hepatotoxic effects, along with the ability of the compounds to cross the blood–brain barrier. Nevertheless, the compounds also showed beneficial biological activities, such as antioxidant, gastroprotective, and anti-ulcerative properties, suggesting potential therapeutic applications. Keywords: powder drink, encapsulant, strawberry, manalagi apple
Co-Authors Abdul Fatah Al-Githrif, Muhammad Syamaidzar Ali Asgar Arsy Priambudi Ashri Indriati Assalam, Syarif Asshidiqie, Fakhriza Saukan Azarine, Raissa Aurrelia Cahya Edi Wahyu Anggara Dede Zainal Arief, Dede Zainal Dewi Shintya Pratiwi Diana Atma Budiman Diva Apresya Dwi Yulianti Erina, Sri Farid Rizayana Fathoni, Riza Ghaffar, Rizal Maulana Gibran, Fadlan Mohamad Gozali, Thomas Gustianova, Hafni Hafni Gustianova Hamdani, Fariz Ali Ikrawan, Yusep Ikrawani, Yusep Jaka Rukmana Kania Laelawati Leni Herliani Afrianti Leni Herliani Afrianti Lia Ratnawati Luwandi, Revo Mia Nurkanti Muhamad, Rizal Muttaqin, Irfan Nana Sutisna Achyadi Nur Faizah Latuconsina Nur Hasanah Nur Kartika Indah Mayasti Nurhaidar Rahman Nurjannah, Mariska nurminabari, ina siti Nurul, Gianita Nurulalifah, Adhwa Rahayu, Gita Rahmadhani, Pingkan Aulia Ramadhanti, Nadya Arsy Rasjid, Nuzlan 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 Willy Pranata Widjaja, Willy Pranata Yelliantty Yelliantty Yusman Taufik Yusuf Irfan