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All Journal Jurnal Gizi dan Pangan Soedirman (JGPS) Jurnal Teknologi Pangan dan Hasil Pertanian Pasundan Food Technology Journal (PFTJ) Jurnal Ilmiah Pangan Halal
Ismaya, Pandu Legawa
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Education Engineering Health Professions Industrial & Manufacturing Engineering Medicine & Pharmacology Public Health Other

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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%.
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 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 Emmy Darmawati Faturochman, Hadi Yusuf Hadi Yusuf Faturochman Hasani, Resti Putri Nur'alina, Ina Nur'aqiilah, Syahla Reza Fikri Alfatah Setyadjit Setyadjit, Setyadjit