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All Journal agriTECH Partner Jurnal Sains dan Teknologi Pangan Jurnal Teknologi Pangan dan Hasil Pertanian PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Pengabdian kepada Masyarakat Nusantara Indonesian Community Journal Jurnal Sains dan Teknologi Pangan
Hadi Yusuf Faturochman
Program Studi Teknologi Pangan, Fakultas Teknologi Dan Bisnis, Universitas Bakti Tunas Husada, Jl. Cilolohan, Tasikmalaya 46115
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Environmental Science Immunology & microbiology Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Veterinary Other

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Formulasi Minuman Fungsional Ekstrak Bawang Hitam dengan Penambahan Lemon dan Madu Menggunakan Response Surface Methodology Hadi Yusuf Faturochman; Luthfia Hastiani Muharram; Perlitya Shafarita Sativa; Bina Indah Widyananda; Ema Komalasari
agriTECH Vol 43, No 1 (2023)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.70928

Abstract

Bawang hitam merupakan hasil olahan bawang putih (Allium sativum) yang dihasilkan melalui proses ferementasi pada suhu tinggi selama satu bulan. Pengaruh proses fermentasi menyebabkan bawang hitam memiliki aroma yang tidak terlalu menyengat, rasa manis dan asam, serta memiliki kandungan antioksidan yang lebih tinggi dari pada bawang putih. Perubahan karakteristik yang terdapat pada bawang hitam tersebut memungkinkan pemanfaatannya menjadi lebih luas salah satunya dapat diolah menjadi minuman fungsional. Penelitian ini dilakukan dengan rancangan D-Optimal Custom Design menggunakan metode Response Surface Methodology (RSM). Tujuan penelitian adalah menetapkan formulasi optimum produk minuman fungsional bawang hitamyang memiliki aktivitas antioksidan yang tinggi serta memiliki sifat organoleptik yang baik. Penelitian ini menggunakan variabel bebas berupa konsentrasi ekstrak bawang hitam (73-88 %), konsentrasi madu (10-25%), dan konsentrasi sari lemon (2-8%). Melalui proses optimasi diperoleh hasil yaitu diperoleh formula minuman funggsional bawang hitam terbaik dengan formulasi konsentrasi bawang hitam 76.80 %, konsentrasi madu 18.23 %, dan konsentrasi sari lemon 4.49 % yang menghasilkan aktivitas antioksidan sebesar IC50  4.73 % , penerimaan organoleptik warna 5.73, rasa 6.00, aroma 5.25 dan keseluruhan 5.82.
Upaya Pengembangan Produk Unggulan Desa melalui Pelatihan Pengolahan Susu di Desa Ciporeat: Efforts to Development of Village Superior Products through Milk Processing Training in Ciporeat Village Utan Sahiro Ritonga; Hadi Yusuf Faturochman; Sutadi Triputra
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 8 No. 2 (2023): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v8i2.4189

Abstract

Mozzarella cheese and yogurt are dairy products that are popular in the community. However, not many people know how to make these products, so training is needed to improve community skills in making mozzarella cheese and yogurt for business opportunities for the community. The training was conducted on PKK member in Ciporeat Village, Cilengkrang District, Bandung Region. The method of implementing the activity includes pre-test, presenting material, practice of making mozzarella and yogurt and posttest. Participants were very enthusiastic in participating in the training activities and gave positive responses to these activities. The activity can increase the knowledge and skills of the community in training milk into mozzarella cheese and yogurt. At the time of the pre-test, people's knowledge of products, tools and materials and how to process mozzarella cheese and yogurt products was very low, after training there was an increase in knowledge of products, tools and materials, as well as how to process mozzarella cheese and yogurt products to reach 100%.
PENGARUH SUBSTITUSI SOURDOUGH TEPUNG HANJELI (Coix lacryma-jobi L) TERHADAP KARAKTERISTIK ROTI Faturochman, Hadi Yusuf; Adnan, Saepul
Jurnal Sains dan Teknologi Pangan Vol 7, No 5 (2022): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (594.514 KB) | DOI: 10.33772/jstp.v7i5.28416

Abstract

ABSTRACT This study aimed to determine the effect of hanjeli flour sourdough substitution on the characteristics of the bread produced, especially its volume and organoleptic characteristics. The study used a completely randomized design with two variables, namely the substitution of hanjeli flour with and without fermentation in four replications. The results show that hanjeli flour sourdough contained an exopolysaccharide of 70.70 mg/g which was produced at a 24-hour fermentation time with a dough pH reaching 3.66. Bread substituted with 50% hanjeli flour sourdough showed an increase of specific volume to 1.88 cm3 /g and improved organoleptic quality. Thus, the use of hanjeli flour sourdough can improve the quality of the bread. Keywords: Bread, Exopolysaccharides, Hanjeli flour, Sourdough ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh substitusi sourdough tepung hanjeli terhadap karakteristik roti yang dihasilkan, khususnya volume roti dan karakteristik organoleptiknya. Rancangan penelitian yang digunakan adalah RAL dengan dua variabel yaitu substitusi tepung hanjeli tanpa fermentasi dan substitusi sourdough tepung hanjeli dengan empat kali ulangan. Hasil penelitian menunjukkan bahwa sourdough tepung hanjeli mengandung eksopolisakarida sebesar 70,70 mg/g yang dihasilkan pada waktu fermentasi 24 jam dengan pH adonan mencapai 3,66. Roti yang disubstitusi dengan sourdough tepung hanjeli sebanyak 50% mampu meningkatkan volume spesifik roti menjadi 1,88 cm3 /g dan juga mampu meningkatkan kualitas organoleptik roti yang dihasilkan. Dengan demikian, penggunaan sourdough tepung hanjeli diketahui mampu meningkatkan kualitas roti yang dihasilkan. Kata kunci: Eksopolisakarida, Roti, Sourdough, Tepung hanjel
Penyuluhan Terkait Label Halal Kepada Masyarakat dan UMKM di Kelurahan Argasari Kota Tasikmalaya Pandu Legawa Ismaya; Hadi Yusuf Faturochman; Gustira Endah Aprianti; Maerani; Revita Permata Hati; Rini Harningsih; Dina Aulia Nuraeni; Fadhiya Munggarani; Rammy Aidzil Latief Rochjena; Abraham Sebastian
Jurnal Pengabdian kepada Masyarakat Nusantara Vol. 4 No. 1 (2023): Jurnal Pengabdian kepada Masyarakat Nusantara (JPkMN)
Publisher : Cv. Utility Project Solution

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (752.466 KB)

Abstract

Label halal pada produk merupakan bentuk informasi sekaligus jaminan bahwa produk tersebut aman dan terhindar dari bahan yang haram. Namun, pemahaman masyarakat dan UMKM terkait label halal masih belum sepenuhnya dipahami, sehingga diperlukan sosialisasi kepada masyarakat terkait informasi label halal. Tujuan dari kegiatan pengabdian kepada masyarakat ini adalah untuk menganalisis dan mengetahui pemahaman label halal baik bagi masyarakat maupun pelaku UMKM di Desa Agrasari Kota Tasikmalaya. Metode pelaksanaan kegiatan yang digunakan adalah presentasi dan tanya jawab serta diskusi dengan peserta. Hasil dari pelaksanaan kegiatan ini yaitu adanya peningkatan pengetahuan dan pemahaman terkait dengan label halal, selain itu para peserta juga sangat aktif dan antusias dalam mengikuti kegiatan penyuluhan. Dengan adanya peningkatan pengetahuan dan pemahaman peserta tentang label halal diharapkan dapat memberikan dampak positif yaitu berupa meningkatnya kesadaran masyarakat akan produk halal serta mendorong UMKM untuk mengajukan sertifikasi halal pada produk yang mereka hasilkan.
IDENTIFIKASI AYAM TIREN YANG DIJUAL DI PASAR TRADISIONAL KOTA TASIKMALAYA (Identification of Tiren Chicke Sold in Traditional Markets in Tasikmalaya City Using Rapid Test Kit)MENGGUNAKAN RAPID TEST KIT Pandu Legawa Ismaya; Hadi Yusuf Faturochman
Jurnal Sains dan Teknologi Pangan Vol 8, No 5 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v8i5.43052

Abstract

ABSTRAK Penjualan daging ayam tiren sangat mengkhawatirkan masyarakat yang mengkonsumsi daging ayam. Penelitian ini bertujuan untuk mengidentifikasi cemaran ayam tiren yang dijual di pasar tradisional Kota Tasikmalaya dengan menggunakan rapid test kit. Metode penelitian yang digunakan merupakan metode penelitian deskriptif kualitatif. Pengambilan sampel menggunakan metode cara penarikan sampel dengan memilih subjek berdasarkan kriteria spesifik yang ditetapkan peneliti. Penelitian ini menggunakan 14 sampel yang diambil dari 7 pasar tradisional Kota Tasikmalaya. Kontrol positif menggunakan sampel daging ayam tiren yang diperoleh dari tempat peternakan ayam, sedangkan kontrol negatif menggunakan sampel ayam segar yang telah memiliki sertifikat halal. Hasil penelitian ini dapat disimpulkan bahwa sampel PO4 terindikasi positif ayam tiren, sedangkan 13 sampel lain nya negatif ayam tiren. ABSTRACT The sale of tiren chicken is very worrying for people who consume chicken meat. This study purpose to identify the contamination of tiren chicken sold in traditional markets in Tasikmalaya City using a rapid test kit. The research method used is descriptive qualitative research method. Sampling used the method of sampling by selecting subjects based on specific criteria set by the researcher. This study used 14 samples taken from 7 traditional markets in Tasikmalaya City. The positive control used samples of chicken meat obtained from chicken farms, while the negative control used samples of fresh chicken that already had a halal certificate. The results of this study can be concluded that the PO4 sample indicated positive for tiren chicken, while the other 13 samples were negative for tiren chicken.
PENGARUH SUHU DAN WAKTU PENGERINGAN TERHADAP KARAKTERISTIK KIMIA, KADAR POLIFENOL, DAN SIFAT ORGANOLEPTIK TEH HERBAL BAWANG HITAM Hadi Yusuf Faturochman; Bina Indah Widyananda; Khairiah Khairiah; Sakina Yeti Kiptiyah
Jurnal Sains dan Teknologi Pangan Vol 8, No 5 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v8i5.43185

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan waktu pengeringan terhadap karakteristik kimia, kadar fenolik total, dan sifat organoleptik teh herbal bawang hitam. Percobaan dilakukan dengan Rancangan Acak Lengkap dua faktor. Faktor pertama adalah suhu pengeringan yang terdiri dari dua taraf (50 ⁰C dan 60 ⁰C). Faktor kedua adalah waktu pengeringan yang terdiri dari dua taraf (5 jam dan 6 jam). Hasil pengamatan dianalisis menggunakan analysis of variance (ANOVA) dan dilanjutkan dengan uji lanjut DMRT tingkat kepercayaan 5%. Hasil menunjukkan suhu dan waktu pengeringan teh herbal bawang hitam berpengaruh nyata terhadap karakteristik kimia, kadar fenolik total, dan warna, tetapi tidak berpengaruh nyata terhadap aroma, rasa, keseluruhan. Hasil uji kimia terbaik pada perlakuan P4 (suhu pengeringan 60 ⁰C selama 6 jam) mengandung 7,65% kadar air, 2,98% kadar abu, 4,06mgGAE/g kadar polifenol.
PERUBAHAN MUTU BUAH TOMAT (Solanum lycopersicum) DENGAN PELAPISAN BERBASIS KITOSAN-BEESWAX DAN NANOPARTIKEL ZnO SELAMA PENYIMPANAN Setyadi Gumaran; Friska Tania Hutabarat; Hadi Yusuf Faturochman; Edy Tya Gullit Duta Pamungkas
Partner Vol 28, No 2 (2023): Edisi November 2023
Publisher : Politeknik Pertanian Negeri Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35726/jp.v28i2.7162

Abstract

Tomatoes are an agricultural commodity that will experience an increase in respiration rate and ethylene production after harvesting. Ethylene in fruits will accelerate ripening, resulting in a shorter shelf life for the fruit. Chitosan-beeswax and NP-ZnO can retain the soluble solids of the fruit, inhibit respiration, and exhibit antibacterial properties, making them suitable as a coating material. This study aims to investigate the effect of chitosan-beeswax coating with the addition of ZnO nanoparticles on the quality changes of tomato fruits during storage. Coating tomato fruits with the spray method using 3% chitosan-beeswax and 3% NP-ZnO addition resulted in a weight loss value of 4.98% on the 10th day, while the control group had the highest weight loss value at 8.57%. The hardness of the control tomato fruits had the highest value at 7.72 N, whereas the 3% chitosan-beeswax treatment with 3% NP-ZnO addition exhibited a hardness of 9.64 N on the 10th day of storage. The research findings indicate that the addition of chitosan-beeswax and NP-ZnO can maintain the hardness and reduce weight loss in tomato fruits. Key Words: Coating, Chitosan, Beeswax, NP-ZnO, Storage
Development of Sorghum Flour not Passing Sieve as Fried Chicken Flour with Pregelatinization Technique Reza Fikri Alfatah; Hadi Yusuf Faturochman; Ina Nur’alina; Tsania Nashiroh Salsabila
agriTECH Vol 44, No 1 (2024)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.70715

Abstract

Sorghum flour that not passing sieve can be reused effectively as an ingredient for fried chicken seasoning flouur. To achieve the desired quality, it must be modification, and one of the effective methods for modification is through the flour pre-gelatinization process before use. This research aims to improve the characteristics of sorghum flour that not passing sieve by applying the pre-gelatinization process to produce good fried chicken seasoning flour. Subsequently, a completely randomized design (CRD) was used with two treatments, namely sorghum flour that not passing sieve without going through a pre-gelatinization process, and sorghum flour that not passing sieve that had been pre-gelatinized. The pre-gelatinization process is able to change the physical characteristics of the resulting flour which is characterized by an increase in peak viscosity (PV) of 1310.25 cP and trough viscosity (TV) of 374.50 cP. Similarly, there was a decreased in breakdown viscosity (BD) was 198.50 cP, the final viscosity (FV) was 2174.25 cP, and the setback viscosity (SB) was 2148.75 cP. The paste temperature was 74.39 °C, while the peak gelatinization time (peak time in minutes) remained unchanged at 7.00 minutes and was able to increase the water absorption capacity to 195.75%. The use of pre-gelatinized sorghum flour that not passing sieve in fried chicken flour can produce seasoned flour with a crunchy texture and high friability value, has a favorable value for the attributes of color and good appearance. The proximate analysis of fried chicken flour, it shows that pregelatinization treatment of sorghum flour can cause a significant decrease in protein content of up to 7.99% and a significant increase in water content of up to 11.27%. The research results show that pregelatinized sorghum flour improves its characteristics so that it becomes the right choice for developing fried chicken flour products.
Perubahan Mutu Buah Pepaya Varietas IPB 9 (Calina) Selama Penyimpanan Pasca Simulasi Transportasi Ismaya, Pandu Legawa; Faturochman, Hadi Yusuf; Darmawati, Emmy; Setyadjit, Setyadjit
Jurnal Teknologi Pangan dan Hasil Pertanian Vol. 18 No. 2 (2023): September
Publisher : Faculty of Agricultural Technology, Universitas Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26623/jtphp.v18i2.7746

Abstract

Papaya (Carica Papaya L.) IPB 9 (calina) variety is a papaya fruit that has thick, sweet flesh and very high fruit productivity. During the transportation process of papaya, mechanical damage (bruises, abrasions, weight loss) and physiological damage often occur, which can cause papaya decrease in quality during storage before consumption. The purpose of this study was to determine changes in the quality of papaya after 2-hour transportation simulation. The research design used a randomized block design (RAK) with the treatment of the position of the fruit in the packaging, which was stored horizontally (KS1) and vertically (KS2) during the transportation simulation process. Papaya hat has been simulated for transportation is stored at 18–20oC for 12 days. Quality of papaya weight loss stored for 12 days for KS1 reached 7.34% and KS2 reached 7.43%. Hardness quality of papaya  stored for 12 days for KS1 is 0.84 kgf, and for KS2, it is 0.76 kgf. Quality of papaya skin color after 12 days of storage decreased the freshness of the papaya fruit, but it was still fit for consumption. Total dissolved solids content after being stored for 12 days for KS1 reached 11.45% and KS2 reached 11.32%.
Optimasi Produksi Kerupuk Rumput Laut UMKM Winanaz Melalui Pembuatan Dan Penerapan SOP Produksi Dan Alat Pengering Berbasis Teknologi Tepat Guna Maerani Maerani; Hadi Yusuf Faturochman; Pandu Legawa Ismaya; Rini Harningsih; Fadhiya Munggarani; Dina Aulia Nuraeni; Abraham Sebastian; Fikri Dwi Padilah
I-Com: Indonesian Community Journal Vol 4 No 3 (2024): I-Com: Indonesian Community Journal (September 2024)
Publisher : Fakultas Sains Dan Teknologi, Universitas Raden Rahmat Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33379/icom.v4i3.4943

Abstract

Quality inconsistency of products produced and long duration of production time are problems that are often encountered in the home industry (MSMEs). This can be due to the lack of standards in the form of SOPs owned and implemented by MSMEs. Long production times are possible because the process used is still conventional. The purpose of this activity is to increase the understanding of MSME members regarding the importance of SOPs and how to make them as well as assistance in the use of appropriate technology-based cracker dryers. Winanaz MSMEs is one of seaweed crackers producers in Pangandaran Regency. The activities carried out in this service include socialization about SOPs, assistance in making Production SOPs, and the use of appropriate technology-based dryers. Indicators of success in this activity are an increase in participants' understanding of SOPs and how to make them, participants' ability to assemble and use appropriate technology-based dryers.
Co-Authors Abraham Sebastian Abraham Sebastian Adnan, Saepul Bina Indah Widyananda Bina Indah Widyananda Dina Aulia Nuraeni Dina Aulia Nuraeni Edy Tya Gullit Duta Pamungkas Ema Komalasari Emmy Darmawati Fadhiya Munggarani Fadhiya Munggarani Fikri Dwi Padilah Friska Tania Hutabarat Gumaran, Setyadi Gustira Endah Aprianti Ina Nur’alina Ismaya, Pandu Legawa Khairiah Khairiah Luthfia Hastiani Muharram Maerani Maerani Maerani Pandu Legawa Ismaya Pandu Legawa Ismaya Perlitya Shafarita Sativa Rammy Aidzil Latief Rochjena Revita Permata Hati Reza Fikri Alfatah Rini Harningsih Rini Harningsih Sakina Yeti Kiptiyah Setyadjit Setyadjit, Setyadjit Sutadi Triputra Tsania Nashiroh Salsabila Utan Sahiro Ritonga