Article Per Year (5 Year)
p-Index From 2020 - 2025
0.817
P-Index
This Author published in this journals
All Journal Literasi: Jurnal Pengabdian Masyarakat dan Inovasi Jurnal Teknologi Pangan dan Industri Perkebunan
Panca Wardanu, Adha
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Other

Published : 4 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 4 Documents
Search

 1 
Pelatihan Cara Pengolahan Pangan Olahan Yang Baik (CPPOB) Pada Unit Produksi Di SMK Negeri 1 Sungai Raya Panca Wardanu, Adha; Uliyanti, Uliyanti
Literasi Jurnal Pengabdian Masyarakat dan Inovasi Vol 4 No 1 (2024)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang Jl. Rangga Sentap, Dalong Sukaharja, Ketapang 78813. Telp. (0534) 3030686 Kalimantan Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/literasi.v4i1.1437

Abstract

This Community Service Program (CSP) aims to enhance the understanding and skills of production unit managers and students regarding Good Manufacturing Practices (GMP) to uphold the quality, safety, and competitiveness of products produced by the SMK N 1 Sungai Raya production unit. The CSP activities involve GMP training and mentoring, engaging 16 students, one production unit coordinator, and one teacher. Conducted at the production unit at SMK N 1 Sungai Raya, the implementation includes preparation, execution, and evaluation stages. Participants exhibited high enthusiasm during the GMP training, attentively absorbing the material presented by the community service team. The outcomes of this activity have improved participants' understanding of GMP principles and their skills in applying GMP aspects in food processing production. Overall, the CSP successfully assisted the production unit of SMK N 1 Sungai Raya in enhancing product quality, safety, and competitiveness through increased knowledge of managers and students regarding GMP principles in food production processes.
ANALISIS KELAYAKAN TEKNIS DAN FINANSIAL INDUSTRI PENGOLAHAN YOGHURT JAGUNG (Zea Mays L.) DI KABUPATEN KETAPANG Cholid, Irfan; Panca Wardanu, Adha; Martanto, Martanto; Nova Zulfahmi, A.; Suryaningsih, Suryaningsih
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 1 No 1 (2021)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v1i1.1266

Abstract

This study aims to calculate the added value of processed corn products and to design a technically and financially feasible corn yogurt processing industry in Ketapang district. This study used a descriptive research method conducted in a survey with a population originating from sweet corn producers. The research location was conducted in Kalinilam village, southern Delta Pawan district, Ketapang district. The business unit analysis uses the Total Cost formula while the financial feasibility analysis uses the B / C ratio. The results of the technical and financial studies planning for the sweet corn yogurt industry are obtained by designing a small-scale corn yogurt processing unit with a production capacity of 400 kg/month or 2400 bottles/month. Economic analysis shows that to establish a corn yogurt processing unit requires a total investment capital of Rp. 113,723,712, -. The total production cost is Rp. 207,592,666.- with the cost of production (HPP) per bottle (100 ml) Rp. 7,208, - and the selling price of the product per bottle is Rp. 10,000 with a profit margin of 40%. The industrial feasibility test results obtained IRR value 38.316%, NPV Rp. 353,405,180, Payback Period is 1.85 years, with BEP of 9,022 units, B / C ratio of 1.43, and net R / C of 1.40. The result of this study is the feasibility of technical and financial of small-scale industrial corn yogurt processing units are feasible.
Evaluasi Penerapan Cara Produksi Pangan Olahan yang Baik (CPPOB) di Departemen Bakery PT XYZ Ketapang Panca Wardanu, Adha; Andriani, Sri; Uliyanti, Uliyanti
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 3 No 2 (2023)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v3i2.1469

Abstract

This study aims to evaluate the implementation of CPPOB at PT XYZ in improving product quality and safety. This qualitative descriptive study consists of several stages: planning, data collection, analysis, and reporting. The collected data consists of primary and secondary data obtained through interviews and observations. Interviews were conducted with PT XYZ management, production personnel, and quality staff to identify the main aspects evaluated. In contrast, observations were conducted directly at the company's premises to monitor the production process from raw material acceptance to final product packaging. Assessment of CPPOB implementation is based on compliance with the Regulation of the Minister of Industry of the Republic of Indonesia Number: 75/M-IND/PER/2010 regarding guidelines for good manufacturing practices for processed foods. The results of the CPPOB implementation evaluation at PT XYZ have been conducted well, with a compliance percentage reaching 98% and non-compliance at 2%.
Karakteristik Sensoris Cookies Pisang Nipah Pontianak (Musa paradisiaca) dengan Penambahan Tepung Tempe dan Tepung Kepala Ikan Lele Uliyanti , Uliyanti; Krisna Evania, Maria; Maulina, Fera; Panca Wardanu, Adha
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 4 No 2 (2024)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v4i2.1701

Abstract

This study aims to evaluate the sensory characteristics and consumer preferences of composite formulations made from nipah banana flour, tempe flour, and catfish head flour. The research design utilized a completely randomized design (CRD) with two factors: the proportion of nipah banana flour to tempe flour (100:0; 90:10; 80:20; 70:30) and variations in catfish head flour (0%, 1%, 2%), resulting in 12 experimental units with 2 replications. Evaluations included sensory analysis of texture, color, taste, aroma, and a hedonic test. The results showed color scores ranging from 2.038 to 4.077, aroma from 2.769 to 3.808, taste from 2.538 to 4.231, and texture from 2.731 to 3.731. The most preferred and accepted formulation, based on the hedonic test, was P1 cookies, with a nipah banana flour to tempe flour ratio of 100:0 and no addition of catfish head flour.
Co-Authors irfan cholid Krisna Evania, Maria Martanto . Maulina, Fera Nova Zulfahmi, A. Sri Andriani Suryaningsih Suryaningsih Uliyanti , Uliyanti Uliyanti Uliyanti, Uliyanti