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All Journal Teknotan: Jurnal Industri Teknologi Pertanian WAPFI (Wahana Pendidikan Fisika) Jurnal Pengajaran MIPA Tadris: Jurnal keguruan dan Ilmu Tarbiyah Jurnal Pengajaran Matematika dan Ilmu Pengetahuan Alam JURNAL PENGABDIAN KEPADA MASYARAKAT JURNAL PERTANIAN Pasundan Food Technology Journal (PFTJ) Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences Kebijakan: Jurnal Ilmu Administrasi Jurnal Info Sains : Informatika dan Sains International Journal of Science and Society (IJSOC) Bandung Conference Series: Economics Studies Jurnal Multidisiplin Sahombu

Asep Dedi Sutrisno

Universitas Pasundan

Author-ID : 526146

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Physics Social Sciences Veterinary Other

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APLIKASI ASAP CAIR DARI TEMPURUNG KELAPA TERHADAP UMUR SIMPAN SOSIS SAPI Asep Dedy Sutrisno
Pasundan Food Technology Journal (PFTJ) Vol 5 No 1 (2018): PASUNDAN FOOD TECHNOLOGY JOURNAL (PFTJ)
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

The purpose of this study was to get a result from the use of liquid smoke coconut shell as a preservative in a product of beef sausage that will increase shelf life, as well as to define the type of grade liquid smoke (grade I or grade II) most optimally utilized as a preservative in a product of beef sausage , The research consisted of two stages: a preliminary study to determine the shelf life of beef sausage standards based organoleptic control is 2 days at room temperature, water content of 71.03% and a total amount of microba is 2,04 x 103 microbial colonies / gram. The main intensive search conducted for estimating the shelf life of sausage with the addition of liquid smoke at a temperature of 200C, 250C, 300C, and 350C with the measured variable are the water content and total microbial count (TPC) were processed using the Arrhenius method. The results showed that the shelf life is based on water content of beef sausage with the liquid smoke longest grade 1 is at a temperature of 200C for 2.7 days while the second grade is 3.08 days, the shelf life based on the total number of microbes on beef sausages with liquid smoke grade 1 at a temperature of 200C for 3.09 days and 3.12 days for grade 2. Liquid smoke better use grade 2 to the shelf life of sausage.

KARAKTERISTIK COKELAT FILLING KACANG METE YANG DIPENGARUHI JENIS DAN JUMLAH LEMAK NABATI Asep Dedy Sutrisno
Pasundan Food Technology Journal (PFTJ) Vol 5 No 2 (2018): PASUNDAN FOOD TECHNOLOGY JOURNAL (PFTJ)
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Tujuan dari penelitian ini adalah untuk mempelajari dan mengetahui karakteristik cokelat filling kacang mete (Anacardium occidentale L.) yang dipengaruhi jenis dan jumlah lemak nabati. Penelitian ini diharapkan dapat memberikan informasi mengenai pengaruh penggunaan jenis lemak nabati dan jumlah lemak nabati dalam pembuatan cokelat filling kacang mete (Anacardium occidentale L.). Diharapkan dapat memberikan informasi pengembangan teknologi, pengolahan dan wawasan yang luas dalam membuat produk cokelat filling kacang mete (Anacardium occidentale L.), serta memberikan informasi mengenai pengaruh proses pengolahan terhadap neraca bahan komponen lemak. Rancangan percobaan yang digunakan dalam penelitian ini adalah pola faktorial 3 x 3 dalam Rancangan Acak Kelompok (RAK) dan ulangan yang dilakukan sebanyak tiga kali. Pola percobaan faktorial tersebut terdiri dari dua faktor, yaitu : faktor A (jenis lemak nabati) terdiri dari 3 taraf yaitu : cocoa butter (a1), vegetable shortening (a2) dan margarin (a3) dan faktor B (jumlah lemak nabati) terdiri dari 3 taraf yaitu: 25% (b1), 20% (b2) dan 15% (b3). Hasil analisis dan perhitungan statistik pada penelitian utama menunjukkan faktor A (jenis lemak nabati) berpengaruh terhadap kadar lemak, titik leleh, tekstur, titik beku, rasa, dan aroma. Faktor B (jumlah lemak nabati) berpengaruh terhadap kadar lemak, titik leleh, dan tekstur. Interaksi antara faktor A (jenis lemak nabati) dan B (jumlah lemak nabati) berpengaruh terhadap titik leleh.

PENDUGAAN UMUR SIMPAN IKAN ASAP MENGGUNAKAN JENIS ASAP TEMPURUNG KELAPA DAN JENIS IKAN AIR TAWAR Asep Dedy Sutrisno; Wildan Qoharisma Salam
Pasundan Food Technology Journal (PFTJ) Vol 7 No 2 (2020): PASUNDAN FOOD TECHNOLOGY JOURNAL (PFTJ)
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v7i2.2981

The purpose of this research was to find out the shelf life of smoked fish produced from different types of freshwater fish, namely bawal fish, tawes fish and nilem fish using different types of coconut shell smoke, first grade liquid smoke, second grade liquid smoke and direct smoke.This research was conducted using Arrhenius Method on smoked fish using different coconut shell smoke and different freshwater fish species and stored at 25oC for 6 days. The responses in this research is organoleptic response (color, texture, flavour), microbiological response (Total Plate Count) and H2S test and Indol test. The method of this research consists of a preliminary research conducted to obtain a panelist acceptance limit on smoked fish products. The main research was conducted to find out the shelf life of smoked fish using different types of coconut shell smoke with different freshwater fish using microbial parameters also analyzed H2S test and Indol test to determine the overall quality degradation in smoked fish. Based on the parameters of total microbes treated using Arrhenius method, the shelf life of smoked fish was 5.75 days for bawal with garde 1 liquid smoke, 5.91 days for bawal with grade 2 liquid smoke and 3.97 days for bawal with smoke directly. For tawes with grade 1 liquid smoke that is 6.33 days, 3.90 days for tawes with grade 2 liquid smoke and 4.45 for tawes with direct smoke. Nilem fish with grade 1 liquid smoke is 5.72 days, 6.09 days for nilem with grade 2 liquid smoke and 4.25 day for nilem with direct smoke.

KAJIAN KONSENTRASI LARUTAN PENYALUT (Susu Skim, Fero Fumarat dan Tiamin) DAN JENIS VARIETAS BERAS TERHADAP KANDUNGAN NUTRISI BERAS Asep Dedy Sutrisno
Pasundan Food Technology Journal (PFTJ) Vol 5 No 3 (2018): PASUNDAN FOOD TECHNOLOGY JOURNAL (PFTJ)
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Penelitian ini bertujuan untuk meningkatkan kandungan protein, zat besi dan tiamin pada beras varietas IR 64-3 dan varietas IR 42 yang ditambahkan susu skim, fero fumarat dan tiamin sebagai larutan fortifikan sehingga dapat memenuhi kebutuhan zat gizi harian yang dibutuhkan untuk menekan timbulnya defisiensi vitamin dan mineral. Rancangan percobaan penelitian yang digunakan adalah Rancangan Acak Kelompok (RAK) dengan pola faktorial 3 x 2 dan ulangan sebanyak 4 kali. Faktor pertama adalah konsentrasi larutan fortifikan (f) terdiri dari f1 (7%), f2 (14%), dan f3 (21%). Faktor kedua adalah varietas beras (v) terdiri dari v1 (IR 64-3) dan v2 (IR 42). Respon penelitian adalah analisis kimia meliputi kadar protein, kadar besi, kadar tiamin dan kadar air serta analisis organoleptik berdasarkan uji hedonik terhadap atribut warna, aroma dan rasa. Hasil penelitian menunjukkan bahwa konsentrasi larutan fortifikan dan varietas beras berbeda nyata terhadap kadar protein, kadar besi dan kadar tiamin pada fortifikasi beras varietas IR 64-3 dan IR 42. Interaksi antara konsentrasi larutan fortifikan dan varietas beras berbeda nyata terhadap kadar protein dan kadar tiamin pada beras fortifikasi. Hasil uji hedonik untuk beras fortifikasi dengan atribut warna menunjukkan konsentrasi fortifikan dan interaksinya tidak berbeda nyata terhadap beras fortifikasi. Sedangkan faktor varietas beras berbeda nyata terhadap beras fortifikasi. Dalam hal atribut warna menunjukkan konsentrasi fortifikan berbeda nyata terhadap beras fortifikasi sedangkan faktor varietas beras dan interaksinya tidak berbeda nyata terhadap beras fortifikasi. Dan dalam atribut rasa untuk nasi fortifikasi, menunjukkan konsentrasi fortifikan, varietas beras dan interaksinya tidak berbeda nyata terhadap nasi fortifikasi.

IDENTIFIKASI KANDUNGAN (ANTIOKSIDAN, VITAMIN C DAN SERAT KASAR) PADA BUAH LOKAL DAN IMPOR (JERUK, APEL DAN MANGGA) Asep Dedy Sutrisno
Pasundan Food Technology Journal (PFTJ) Vol 6 No 1 (2019): PASUNDAN FOOD TECHNOLOGY JOURNAL (PFTJ)
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

The purpose of this study was to determine the contents (antioxidant, vitamin C, and crude fiber) contained in local and imported fruits which are the commodities of orange, apple, and mango. Benefits expected from this research are providing information to the society about the benefits of fruit contents (antioxidant, vitamin C, and crude fiber) in local and imported fruits (Orange, apple, and mango) and informing that there are differences in contents (antioxidant, vitamin C, and crude fiber) of the three commodities. The research used purposive sampling method which has been done by several step, they were Market Survey (supermarket/hypermarket) in Bandung City, Determination the number of samples, Sampling, Sample Preparation, and Sample testing. Responses in this research were chemical responses which include antioxidant activity by DPPH method, Vitamin C content by iodometric titration method, and crude fiber content by gravimetric method. The result of content identification (antioxidant, vitamin C, and crude fiber) on local and imported fruits (orange, apple, and mango) from supermarket / hypermarket in Bandung city found that the local fruits have different nutritional quality compared to the imported fruits. This is influenced by the longer time needed for distribution and storage on the imported fruits compared to the local fruits that tend to be faster in mobility.

PENGARUH PERBANDINGAN SARI EDAMAME (Glycin Max L. Merrill) DENGAN SARI BLACK MULBERRY (Morus nigra L.) DAN KONSENTRASI PENSTABIL TERHADAP KARAKTERISTIK MINUMAN EDAMUBERRY Asep Dedy Sutrisno
Pasundan Food Technology Journal (PFTJ) Vol 6 No 3 (2019): PASUNDAN FOOD TECHNOLOGY JOURNAL (PFTJ)
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

The purpose of this research was to determine the effect of edamame juice ratio with black mulbery juice and concentration of stabilizer to the characteristics of Edamuberry beverage. The Research consist of two stages : preminary research and main research. The main research conducted is to make Edamuberry beverage by using stabilizer that has been obtained form preliminary research. This research design was used factorial pattern 3x3 in Randomized Block Design (RBD), which consists of two factors. The ratio of edamame juice to black mulber y juice of three levels are 1:2, 1,5:1,5, 2:1 and concentration of stabilizer of three levels are 0,1%, 0,2% and 0,3%. The response in the research was flavor, colour, taste, protein content of the kjedahl method, vitamin C content iodimetry method, and viscosity with viscometer. The result of preliminary research showed that Edamuberry beverage with additions CMC stabilizer prefered by consumers and have viscosity 145 mPas, stability 13,7oBrix, and pH 5,9. The result of main research were showed that : the ratio of edamame juice to black mulbery juice affected the colour, taste, protein content, vitamin C content and viscosity but does not affected flavor. CMC concentration affected the colour, taste and viscosity. The interaction ratio of edamame juice to black mulbery juice and CMC concentration affect to colour, taste and viscosity. The selected sample in the main research is a1b1 (ratio of edamame juice to black mulbery juice 1:2 and CMC concentration 0,1%) with a protein content 3,301%, vitamin C content 27,007 mg/100g and viskosity 91,667 mPas.

Co-Authors Abdurohim, Dindin Achmad Samsudin Aminudin, Adam Hadiana Aripiani, Shabrina Khairunnisa Azhar Affandi Costu, Bayram E. Suhendi Eddy Jusuf Entang Sastraatmadja Etty Susilowati Hartantie, Kartini Hera Novia Ida Kaniawati Jaka Rukmana Roni Kastaman Sumartini Sumartini Wildan Qoharisma Salam Win Hendrawan Winny Liliawati Yusman Taufik

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