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All Journal Jurnal Sains dan Teknologi Pangan Jurnal Gizi dan Pangan Soedirman (JGPS) Pasundan Food Technology Journal (PFTJ) Jurnal Pengabdian kepada Masyarakat Nusantara AgriHealth: Journal of Agri-food, Nutrition and Public Health Indonesian Community Journal Jurnal Kesehatan Bakti Tunas Husada
Pandu Legawa Ismaya
Universitas Bakti Tunas Husada
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Other

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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.
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.
PERUBAHAN MUTU BUAH PEPAYA (CARICA PAPAYA L) VARIETAS IPB 9 (CALINA) SELAMA PENYIMPANAN PASCA SIMULASI TRANSPORTASI Ismaya, Pandu Legawa
Pasundan Food Technology Journal (PFTJ) Vol 10 No 2 (2023): 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.v10i2.7737

Abstract

Papaya (Carica Papaya L.) IPB 9 (calina) variety has thick, sweet flesh and high productivity. During the transportation process of papaya fruit, mechanical damage (bruises, abrasions, weight loss) and physiological damage often occur which can cause papaya fruit to experience a decrease in the quality of papaya during storage before consumption. The purpose of this study was to determine changes in the quality of papaya fruit after 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. After transport simulation, the papayas were stored at 18-20oC for 12 days. The quality measurement results for weight loss after 12 days of storage for KS1 reached 7.34% and KS2 reached 7.43%. The results of hardness measurements after 12 days of storage for KS1 were 0.84 kgf and KS2 were 0.76 kgf. The results of measuring the skin color of papaya fruit after 12 days of storage showed a decrease in the freshness of the papaya fruit but it was still suitable for consumption. The measurement results for the total dissolved solids content after 12 days of storage for KS1 reached 11.45% and KS2 reached 11.32%.  
KARAKTERISTIK BERAS ANALOG INSTAN DARI TEPUNG SORGUM (Sorghum bicolor L) PRAGELATINISASI DENGAN PENAMBAHAN TEPUNG DAUN KELOR (Moringa oleifera) Faturochman, Hadi Yusuf; Ismaya, Pandu Legawa; Hasani, Resti Putri; Alfatah, Reza Fikri; Nur'alina, Ina
Jurnal Gizi dan Pangan Soedirman Vol 6 No 2 (2022): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (298.729 KB) | DOI: 10.20884/1.jgipas.2022.6.2.7102

Abstract

Processing sorghum into analog rice can be one way to reduce the need for rice in Indonesia. The development of sorghum analog rice into instant analog rice products is an alternative to increase the use value of sorghum analog rice. Modification of sorghum flour by pregelatinization was carried out to improve the amylographic properties of sorghum starch so that it has characteristics suitable for instant food products. Moringa leaf flour can be added to improve the organoleptic and physico-chemical characteristics of the instant analog rice produced. The purpose of this study was to determine the organoleptic, physical and chemical characteristics of instant analog rice made from pregelatinized sorghum flour with the addition of Moringa leaf flour. This study used a completely randomized design (CRD) consisting of five comparison treatments of pregelatinized sorghum flour with Moringa leaf flour. The best treatment was determined based on the results of the highest physical characteristics and organoleptic assessment. Instant analog rice with the addition of 2.5% Moringa leaves was chosen as the best treatment because it has a low degree of breakage value (2.16%), short rehydration time (4.4 minutes), high rehydration capacity (273.75%), and has the highest organoleptic value preferred by the panelists. Based on the independent t test analysis (P<0.05), the treatment of Moringa leaf flour as much as 2.5% was able to increase the protein content (10.40%) of the instant analog rice produced.
Pengaruh Metode Pengeringan Busa Terhadap Karakteristik Minuman Serbuk Bawang Hitam Hadi Yusuf Faturochman; Pandu Legawa Ismaya; Maerani; Dita Astna Nuriya Salsabila
Jurnal Kesehatan Bakti Tunas Husada: Jurnal Ilmu-ilmu Keperawatan, Analis Kesehatan dan Farmasi Vol 26 No 1 (2026)
Publisher : LPPM Universitas Bakti Tunas Husada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36465/jkbth.v26i1.1945

Abstract

Bawang hitam dikenal memiliki kandungan antioksidan tinggi serta berbagai manfaat kesehatan, seperti antidiabetes, antiinflamasi, dan imunomodulator. Meskipun memiliki cita rasa khas yang disukai, inovasi pengolahan bawang hitam, khususnya sebagai minuman fungsional, masih terbatas. Oleh karena itu, tujuan dari penelitian ini yaitu untuk mengetahui efek penambahan putih telur sebagai bahan pembuih terhadap karakteristik fisikokimia minuman serbuk bawang hitam yang dihasilkan melalui metode pengeringan busa. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan variabel bebas berupa konsentrasi putih telur, yaitu 0%, 5%, 10%, dan 15% dan variabel terikat  meliputi kadar air, kadar abu, kadar fenolik total, serta daya larut. Analisis statistik yang digunakan yaitu uji ANOVA pada tingkat signifikansi 5%. Bedasarkan hasil penelitian, dapat disimpulkan bahwa penambahan konsentrasi putih telur (0%, 5%, 10%, dan 15%) dalam pembuatan minuman serbuk bawang hitam berpengaruh nyata terhadap daya larut, kadar fenolik total, kadar air dan tidak berpengaruh nyata pada kadar abu. Minuman serbuk bawang hitam perlakuan D dengan penambahan konsentrasi putih telur sebesar 15% dipilih sebagai perlakuan terbaik karena memiliki nilai daya larut sebesar 86,64%, kadar air 5,56%, kadar abu 0,45% k, dan kadar fenolik 2,76 mg GAE/g
Prevalence and Molecular Detection of Toxigenic Genes of Bacillus cereus in Rice-Based Street Foods in Tasikmalaya, Indonesia Maerani Maerani; Mufti Ghaffar; Fadhiya Munggarani; Dina Aulia Nuraeni; Pandu Legawa Ismaya; Hadi Yusuf Faturochman
AgriHealth: Journal of Agri-food, Nutrition and Public Health Vol 7, No 1 (2026): April
Publisher : Research and Development Center for Food, Nutrition and Public Health (P4GKM) LPPM UNS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/agrihealth.v7i1.106053

Abstract

Bacillus cereus is a spore-forming foodborne pathogen frequently associated with rice-based foods and capable of causing emetic and diarrheal illnesses through the production of heat-stable and heat-labile toxins. This study investigated the prevalence, contamination levels, and toxigenic gene profiles of B. cereus in rice-based street foods. A total of 12 samples, including fried rice, chicken porridge, and nasi kuning, were collected from street vendors in Kahuripan Sub-district, Tasikmalaya, Indonesia. Presumptive B. cereus was isolated using mannitol yolk polymyxin agar (MYPA) as a selective medium and confirmed biochemically and molecularly by PCR targeting the gyrB gene. Toxigenic potential isolate was evaluated by detecting the nheA, hblD, cytK, entFM, and ces genes. Presumptive B. cereus was detected in 91.67% (11/12) of samples, while molecular confirmation identified gyrB-positive isolates in 42% (5/12) of samples, originating from fried rice and chicken porridge. No significant association was found between food type and gyrB detection (p &gt; 0.05). Contamination levels ranged from &lt; 1.5 × 10¹ to 2.95 × 10⁶ CFU g-1. All confirmed isolates harbored at least one toxigenic gene, with nheA being the most prevalent (80%), followed by cytK (60%), entFM (40%), ces (40%), and hblD (20%). Notably, one of the fried rice isolates carried all 5 toxin-related genes, indicating a high virulence potential. These findings demonstrate that rice-based street foods in Tasikmalaya may pose a significant public health risk due to contamination with toxigenic B. cereus. Enhanced hygiene practices, strict temperature control, and molecular surveillance are essential to reduce the risk of foodborne illness associated with street-vended rice products.
Co-Authors Abraham Sebastian Abraham Sebastian Dina Aulia Nuraeni Dina Aulia Nuraeni Dina Aulia Nuraeni Dita Astna Nuriya Salsabila Fadhiya Munggarani Fadhiya Munggarani Fadhiya Munggarani Faturochman, Hadi Yusuf Fikri Dwi Padilah Gustira Endah Aprianti Hadi Yusuf Faturochman Hasani, Resti Putri Maerani Maerani Maerani Maerani Maerani Maerani Mufti Ghaffar Nur'alina, Ina Rammy Aidzil Latief Rochjena Revita Permata Hati Reza Fikri Alfatah Rini Harningsih Rini Harningsih