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All Journal JURNAL PENGABDIAN KEPADA MASYARAKAT Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Pasundan Food Technology Journal (PFTJ) Community Development Journal: Jurnal Pengabdian Masyarakat Indonesian Journal of Life Sciences
Jaka Rukmana
Universitas Pasundan
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Education Engineering Health Professions Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Library & Information Science Medicine & Pharmacology Public Health Social Sciences Other

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Pengembangan Kapasitas Kewirausahaan dan Desiminasi Teknologi Pada Kelompok Usaha Kecil di Kertasari Kabupaten Bandung Dindin Abdurohim; Asep Dedy Sutrisno; Jaka Rukmana
JURNAL PENGABDIAN KEPADA MASYARAKAT Vol 9, No 2 (2019): Desember 2019
Publisher : LPPM UNINUS

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (230.924 KB) | DOI: 10.30999/jpkm.v9i2.733

Abstract

Kertasari Regency of Bandung, not only as a center for potatoes in West Java, also proves itself as one of the regional suppliers of national potato needs. The quality of potatoes is not inferior, the target markets are a number of regions, such as Jakarta, Sumatra, Kalimantan, and several other regions. able to penetrate the export market, especially Singapore and a number of well-known supermarkets in Indonesia. Based on the results of interviews and observations on small business groups in the village of Cibereum, said the products processed potato chips produced are still traditional, which are sold to the surrounding area, but the quality of the production of potato chips is not in accordance with market demands. The main problems faced by partner business groups related to the Capacity of Entrepreneurship and Technology used are still limited. the implementation of this activity, began to be carried out in April 2019 - September 2019. The approach method used includes; Technology Design, Technology Making, Technology Operation Test, Dissemination / Training, Technical Guidance, Assistance, Business Facilitation and Mediation. The results of the implementation of Entrepreneurship Capacity Development and Technology Dissemination have a positive impact on the Partner business group, this can be seen from the implementation of science and technology through the Training Approach, Technical Guidance and Technology Assistance and Application can solve the problem by providing the following solutions: 1) Achievement of Entrepreneurial Capacity Partners: a) Partners Have High Motivation in carrying out their business, b) Partners Able to Run Business Management right, c) Partners Have a Business Plan as a business guide, d) Partners Are Able to determine Market Opportunities and Market / Business Networks. And 2) Achievements of Technology Application for Partners: a) Partner business group obtains Potato Peeling and Washing Machine (Peeler Machine), Wave Potato Slicer, Spiner, Product Packing Machine and Bag Sealer. b) The Production Process Is More Effective and Can Produce Lots. c) Ability / Skill of Partners increased 100%, d) Increased Products produced both in quality and quantity. 
OPTIMASI FORMULASI BISKUIT TEPUNG JERAMI NANGKA SEBAGAI SUMBER PANGAN FUNGSIONAL (BETAKAROTEN) jaka rukmana
Pasundan Food Technology Journal (PFTJ) Vol 5 No 3 (2018): PASUNDAN FOOD TECHNOLOGY JOURNAL (PFTJ)
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (329.476 KB) | DOI: 10.23969/pftj.v5i3.1264

Abstract

Tujuan umum dari penelitian ini adalah untuk pencapaian ketahanan pangan Indonesia melalui pembangunan industri hilir berbahan baku tepung nangka, tepung biji nangka, dan tepung jerami nangka. Tujuan khususnya adalah untuk melakukan kajian mengenai optimasi formulasi biskuit berbahan dasar tepung jerami nangka dengan menggunakan aplikasi Design Expert metode Mixture D-Optimal.Penelitian ini dilakukan melalui 5 tahapan. tahap pertama adalah analisis bahan baku, tahap kedua adalah penentuan variabel dan penentuan respon, tahap ketiga adalah penentuan formulasi dengan Design Expert metode Mixture D-Optimal, tahap keempat adalah pembuatan dan pengujian respon produk,dan tahap kelima adalah penentuan formula terpilih dan pengujian formula terpilih. Bahan-bahan yang digunakan yaitu : tepung jerami nangka, tepung biji nangka, tepung nangka, air, gula stevia, margarin, garam dapur, telur, dan natrium bikarbonat. Dengan respon yang akan digunakan adalah kadar vitamin A. Berdasarkan hasil penelitian dapat disimpulkan bahwa Design Expert Metode Mixture D-Optimal dapat digunakan untuk mengoptimasi proses pembuatan biskuit tepung jerami nangka dengan nilai desirability 0,899.
PENGUKURAN LAJU PENGERINGAN JERAMI NANGKA PADA KONDISI PENGERINGAN VAKUM DAN ATMOSFERIK jaka rukmana
Pasundan Food Technology Journal (PFTJ) Vol 5 No 1 (2018): PASUNDAN FOOD TECHNOLOGY JOURNAL (PFTJ)
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (261.913 KB) | DOI: 10.23969/pftj.v5i1.812

Abstract

Pengeringan didefinisikan sebagai penerapan panas dalam kondisi terkontrol untuk menghilangkan sebagian besar air dengan penguapan atau dalam kasus pengeringan beku dengan sublimasi. Tujuan dari penelitian yang dilakukan adalah untuk memproduksi tepung jerami nangka dan membandingkan laju pengeringan jerami nangka pada kondisi pengeringan atmosferik dan kondisi vakum. Hasil penelitian menunjukan bahwa laju pengeringan jerami nangka pada kondisi vakum lebih besar dibandingkan dengan laju pengeringan jerami nangka pada kondisi atmosferik.
RANCANG BANGUN ALAT PENGERING DENGAN SISTEM PENGERINGAN GABUNGAN PERPINDAHAN PANAS TIDAK LANGSUNG DAN VAKUM jaka rukmana; Yazid Bindar
Pasundan Food Technology Journal (PFTJ) Vol 4 No 3 (2017): PASUNDAN FOOD TECHNOLOGY JOURNAL (PFTJ)
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (409.338 KB) | DOI: 10.23969/pftj.v4i3.646

Abstract

Tujuan umum dari penelitian ini adalah untuk pencapaian ketahanan pangan Indonesia melalui pembangunan industri hilir berbahan baku tepung nangka. Tujuan khususnya adalah untuk melakukan kajian mengenai produksi tepung nangka menggunakan alat pengering dengan sistem pengering gabungan antara perpindahan panas tidak langsung dan kondisi vakum. Penelitian ini terbagi kedalam 3 tahap. Tahap pertama adalah merancang alat pengering, uji performa alat pengering, dan penentuan kondisi optimum untuk produksi tepung nangka. Tahap kedua adalah pengujian umur simpan tepung nangka. Tahap ketiga adalah uji kegunaan tepung nangka yang dihasilkan. Hasil penelitian tahap pertama menunjukan bahwa alat pengering hasil perancangan memiliki performa yang baik. Hal ini ditunjukan dengan nilai humiditi dari ruang pengering sebesar 0,0186 kg H2O / kg udara kering dan tekanan yang stabil selama proses pengeringan yaitu sebesar -61,5 cmHg.
PROCESSING PRODUCTS USING CATFISH AS RAW MATERIAL TO ENHANCE THE VALUE OF CATFISH IN THE SARIWANGI VILLAGE Yusman Taufik; Jaka Rukmana; Gita Rahayu; Revo Luwandi; Muhammad Syamaidzar Al-Githrif
Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Vol 7 No 3 (2023): SEPTEMBER 2023
Publisher : LPPM Univ. Ibn Khaldun Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32832/abdidos.v7i3.2047

Abstract

The activity aims to provide training related to the production of processed food using catfish meat as the main ingredient. Catfish meat has a fine texture and a slightly pale color, allowing it to be categorized as white meat, similar to chicken. Its high protein content and unsaturated fatty acids make catfish meat beneficial for maintaining tissue health, cellular formation, and brain intelligence. Catfish meat is highly recommended for consumption by children in the growth phase, especially toddlers. With its high protein content, low cholesterol level, tender muscle fibers, and more affluent organoleptic properties, catfish meat is preferred by consumers. Efforts to utilize catfish meat have included training on diversifying food products made from catfish meat. Since 2021, the Sariwangi Village Government has collaborated with the Faculty of Engineering at Pasundan University, starting from developing nanobubble technology for catfish farming and focusing more on training for processing products using catfish meat by the year 2023. The intended outcome of this activity is processed food products made from catfish meat that are ready for the market. The products developed are expected to serve as the foundation for a village-owned business unit.
Process Modeling and Techno-Economic Analysis of Xylitol Production from Oil Palm Empty Fruit Bunch (OPEFB) using SuperPro Designer® Wildan Qoharisma Salam; Ihsan Tria Pramanda; Fariz Hutama Putra Harjanto; Jaka Rukmana
Indonesian Journal of Life Sciences 2023: IJLS Vol 05 No .02
Publisher : Indonesia International Institute for Life Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54250/ijls.v5i02.183

Abstract

The utilization of OPEFB as a biomass waste from the crude palm oil industry offers a potential avenue for producing xylitol through biotechnological processes. The production of xylitol involves a series of steps, including hydrolysis, fermentation, and purification. Xylitol, a sugar alcohol used as a food sweetener, is obtained in crystalline form. However, the fermentation process generates impurities that need to be separated to achieve a high purity level of xylitol. To address this, a combined approach of membrane distillation and cooling batch crystallization was employed in this study. The feasibility of establishing a xylitol production plant was assessed through simulation and techno-economic analysis using SuperPro Designer software version 12. The plant was designed to produce 3.00 MT/batch of xylitol as the primary product, requiring 20 MT/batch of OPEFB. Each batch operation lasted for seven days, with a batch cycle occurring every three days. The simulation was evaluated based on the annual operating cost (AOC). The project incurred a total investment of $2.00 MM, with an annual operating cost of $3.78 MM, and generated yearly revenues of $6.84 MM. The economic analysis revealed that the plant was economically viable, with a payback period of 11 months, a gross margin of 44.71%, and an internal rate of return (IRR) of 62.26%.
KAJIAN HACCP (HAZARD ANALYSIS CRITICAL CONTROL POINT) PADA PROSES PRODUKSI TAHU SUSU Jaka Rukmana; Yusman Taufik; Wildan Qoharisma Salam; Nur Faizah Latuconsina; Fathia Rizki
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 4 No. 4 (2023): Volume 4 Nomor 4 Tahun 2023
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v4i4.17965

Abstract

Tahu susu merupakan produk diversifikasi pangan dari produk tahu dengan adanya penambahan susu sapi murni dalam proses pengolahannya. Di Indonesia produksi tahu susu sebagian besar masih dikelola oleh Industri skala kecil dan menengah dimana aspek keamanan pangan masih sering terabaikan. Kondisi ini diakibatkan karena rendahnya kesadaran dan pengetahuan produsen akan pentingnya keamanan pangan. Kurang perhatiannya produsen tentang keamanan pangan dapat memicu potensi bahaya selama proses produksi seperti kontaminasi fisik, kimia dan mikrobiologis yang dapat berbahaya bagi kesehatan manusia. Pengumpulan data dilakukan melalui hasil observasi di lapangan dan didukung oleh data sekunder berupa studi pustaka. Pengolahan data menggunakan sistem HACCP berdasarkan panduan dari SNI CXC 1:1969 tentang “Prinsip Umum Higiene Pangan” revisi 2020. CCP pada proses produksi tahu susu adalah perebusan I, penggumpalan, perebusan II, dan pengemasan. Tindakan pengendalian yang dapat dilakukan pada tiap proses diantaranya perebusan I pada suhu 95°C dengan waktu 30 menit, perebusan II pada suhu 90°C dengan waktu 20 menit, penggumpalan pada suhu optimum 72°C dengan menggunakan whey pH optimum 4,5 dan untuk proses pengemasan pekerja wajib memakai APD lengkap, serta memperhatikan higiene dan sanitasi lingkungan kerja.
Co-Authors Abdurohim, Dindin Asep Dedy Sutrisno, Asep Dedy Fariz Hutama Putra Harjanto Fathia Rizki Gita Rahayu Ihsan Tria Pramanda Muhammad Syamaidzar Al-Githrif Nur Faizah Latuconsina Revo Luwandi Wildan Qoharisma Salam Wildan Qoharisma Salam Yazid Bindar Yusman Taufik, Yusman