Article Per Year (5 Year)
p-Index From 2021 - 2026
1.152
P-Index
This Author published in this journals
All Journal Jurnal Sains dan Teknologi Pangan Jurnal Gizi dan Pangan Soedirman (JGPS) Pasundan Food Technology Journal (PFTJ) Jurnal Pengabdian kepada Masyarakat Nusantara Indonesian Community Journal Jurnal Ilmiah Pangan Halal
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 Public Health Social Sciences Other

Published : 6 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 6 Documents
Search

 1 
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.
Analisis Perilaku Membaca Label Halal dan Pangan Mahasiswa Indonesia: Studi Kasus Mahasiswa FTB UBTH: The Analysis of Indonesian Students’ Behavior in Reading Halal and Food Labels: A Case Study of FTB UBTH Students Ismaya, Pandu Legawa; Faturochman, Hadi Yusuf; Nur'aqiilah, Syahla
Jurnal Ilmiah Pangan Halal Vol. 7 No. 3 (2025): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v7i3.21329

Abstract

Changes in lifestyle and increased consumption of packaged foods have prompted consumers, particularly students, to understand halal labels and food labels as a reference for choosing products. This study aims to determine the level of knowledge and compliance of students at the Faculty of Technology and Business, Bakti Tunas Husada University, in reading these labels. The study was conducted using a survey method with a questionnaire that had been validated and tested for reliability. The sample was determined using the Slovin formula, involving 71 respondents from semesters 2, 4, and 6 through multistage sampling. Descriptive analysis using SPSS included mean, minimum, maximum, and standard deviation values. The results showed that the majority of respondents were female (59.15%), aged 19–21 years (47.89%), and had a monthly allowance of >Rp1,000,000 (43.66%). The level of knowledge related to halal and food labels was mostly in the good category (43.66%), while compliance with reading labels was dominated by the sufficient category (53.52%). These findings indicate that although students' knowledge is relatively good, the habit of reading labels is still not optimal. Continuous education is needed to improve compliance with reading labels for food safety and health.
Co-Authors Abraham Sebastian Abraham Sebastian Dina Aulia Nuraeni Dina Aulia Nuraeni Fadhiya Munggarani Fadhiya Munggarani Faturochman, Hadi Yusuf Fikri Dwi Padilah Gustira Endah Aprianti Hadi Yusuf Faturochman Hasani, Resti Putri Maerani Maerani Maerani Nur'alina, Ina Nur'aqiilah, Syahla Rammy Aidzil Latief Rochjena Revita Permata Hati Reza Fikri Alfatah Rini Harningsih Rini Harningsih