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All Journal SEGMEN Jurnal Manajemen dan Bisnis Jurnal AGROTEKNOLOGI AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) QARDHUL HASAN: MEDIA PENGABDIAN KEPADA MASYARAKAT Food Science and Technology Journal (Foodscitech) LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Food ScienTech Journal Nusantara Science and Technology Proceedings International Journal of Eco-Innovation in Science and Engineering (IJEISE) International Journal on Food, Agriculture and Natural Resources (IJFANRES) Muhammadiyah Journal of Nutrition and Food Science (MJNF) AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) NUSANTARA: Jurnal Pengabdian Kepada Masyarakat Dharma: Jurnal Pengabdian Masyarakat Journal of Science and Social Development
Andre Yusuf Trisna Putra
Department Of Food Technology Universitas Pembangunan Nasional Veteran Jawa Timur
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SKRINING FITOKIMIA EKSTRAK ETIL ASETAT DAUN SIMPOR (DILLENIA SUFFRUTICOSA) Umar Santoso, Andre Yusuf Trisna Putra, Supriyadi &
JITIPARI Vol 4, No 1 (2019): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (329.558 KB) | DOI: 10.33061/jitipari.v4i1.3017

Abstract

Daun simpor (Dillenia suffruticosa) diketahui mengandung banyak senyawa yang memiliki aktivitasfarmakologi seperti antioksidan. Etil asetat merupakan pelarut yang bersifat semi polar sehingga dapatmenarik senyawa yang bersifat polar maupun nonpolar. Skrining fitokimia dilakukan untuk mengetahuigolongan senyawa yang terdapat dalam ekstrak etil asetat daun simpor segar dan kukus. Penelitian diawalidengan ekstraksi menggunakan metode maserasi dengan pelarut metanol 80% selama 48jam. Ekstrakmetanol daun simpor simpor dipartisi cair-cair dengan etil asetat. Ekstrak yang didapat kemudian dilakukanskrining fitokimia. Hasil skrining fitokimia menunjukkan bahwa ekstrak etil asetat daun simpor segar dankukus mengandung senyawa golongan tanin, polifenol, dan triterpenoid. Senyawa golongan saponin dantriterpenoid tidak terdeteksi pada daun simpor segar dan kukus. Perlakuan pengukusan tidak berpengaruhterhadap kandungan senyawa daun simpor.Kata Kunci : daun simpor; Dillenia suffruticosa, skrining fitokimia
Assistant Development Program for Home Industry Community at Bluru Kidul Village, Sidoarjo City Tranggono, Didiek; Tutiasri, Ririn Puspita; Trisna Putra, Andre Yusuf
Nusantara Science and Technology Proceedings 5th International Seminar of Research Month 2020
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2021.0945

Abstract

Maintain continuity of business needs an effective effort. However, entrepreneurs often suffer failure. Therefore, assistance from other parties is needed to provide enthusiasm and motivation support. Kelompok Usaha Bersama (KUB) Sumber Rejeki dan Kelompok Usaha Bersama (KUB) Sumber Makmur is a community group engaged in the economy in Blurukidul village, Sidoarjo district, Sidoarjo. This KUB is a forum for people of Blurukidul village to run fishery product-based businesses, such as fish smoked, fish crackers, fish meatball, and fish nugget. Clam meatball is one of the business carried out by a member of KUB. The weakness of this group is they can not carry out their business regularly and continuously. Lack of knowledge and hard capital is the main problem faced. Therefore, in the community service activity, mentoring to Kelompok Usaha Bersama (KUB) Sumber Rejeki dan Kelompok Usaha Bersama (KUB) Sumber Makmur’s member are implemented. Mentor provides motivation, determination, and hard works to achieve success in running a business. Also, community service activities are carried out by providing training on how to make clam meatballs. Participants gain knowledge and experience in producing nutritious and safe clam meatballs. The next activity was a grant of a semi-automatic meatballs printer. Using a semi-automatic meatballs printer has been proven to increase the production capacity of clam meatballs produced. The results of this activity are expected to Kelompok Usaha Bersama (KUB) Sumber Rejeki dan Kelompok Usaha Bersama (KUB) Sumber Makmur’s members are implemented increase the productivity of their business.
Effect of Hydrolysis time and Papain Concentration on Some Properties of Apple Snail (Pilla ampullacea) Hydrolysate Andre Yusuf Trisna Putra; Dedin Finatsiyatull Rosida; Anugerah Dany Priyanto
International Journal of Eco-Innovation in Science and Engineering Vol. 1 No. 02 (2020): IJEISE
Publisher : Engineering Faculty, University of Pembangunan Nasional Jawa Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/ijeise.v1i02.31

Abstract

content and total peptide content were investigated in the non-farmed freshwater apple snail (Pila ampullacea) to understand its nutritional potential as alternative umami taste enhancer. Apple Snail samples with removed gut content were collected from a local snail non-farm in Surabaya City. Papain enzyme was used. The two variables, hydrolysis time (3, 6, 9, 12, 15, 18 h) and enzyme concentration (1%, 5%, 10%), was used to produce the apple snail hydrolysate. The result showed that total soluble protein was about 2.1%-7.3%, whereas total peptide content was 5.05-15.73mg/ml. The highest total soluble protein was achieved at 12 hour. Longer hydrolysis time significantly effect on total peptide content of apple snail hydrolysate.
Influence of Enzyme Concentration and Hydrolysis Time on Soluble Protein Content of Protein Hydrolysate Prepared from Apple Snail (Pila ampullacea) Andre Yusuf Trisna Putra; Dedin Finatsiyatull Rosida; Anugerah Dany Priyanto
International Journal of Eco-Innovation in Science and Engineering Vol. 2 No. 02 (2021): IJEISE
Publisher : Engineering Faculty, University of Pembangunan Nasional Jawa Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/ijeise.v2i02.46

Abstract

The objective of this study was to evaluate soluble protein content of protein hydrolysates obtained by enzymatic hydrolysis of apple snail using a trypsin enzyme. Apple snail were collected from traditional market at Pabean-Sidoarjo. Trypsin enzyme was used in enzymatic hydrolysis. The two variables, enzyme/substrate (E/S) ( 0.01, 0.05, 0.1) ratio and hydrolysis time (3 h, 6 h, 9 h, 12 h, 15 h, 18 h) and was used to produce the apple snail hydrolysate. The result showed that soluble protein content was about 2.3%-4.52%. The increase E/S ratio and hydrolysis time, the higher soluble protein content values was. The highest total soluble protein was achieved E/S 0.1 ratio at 12 h, 4.52%. But, after 12 h hydrolysis time, soluble protein was decreased. Optimum treatment to hydrolyzing apple snail using trypsin enzyme was E3H4 treated (E/S 0.1 ratio and 3 h)
EDUKASI PENGETAHUAN SANITASI PADA PRODUKSI KERUPUK IKAN DI UD SUMBER REJEKI SURABAYA Andre Yusuf Trisna Putra; Nove Kartika Erliyanti; Ira Wikartika
LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 5 No 1 (2021)
Publisher : Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Andalas Kampus Limau Manis - Padang, Sumatera Barat Indonesia-25163

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/logista.5.1.240-247.2021

Abstract

Sanitasi makanan adalah kegiatan yang dilakukan untuk membebaskan makanan dari kontaminasi makanan sehingga makanan tetap aman selama proses produksi makanan mulai dari penanganan bahan baku sampai distribusi produk kepada konsumen. Pengetahuan sanitasi sangat penting dimiliki oleh para pelaku industri makanan terutama pemilik usaha mikro kecil dan menengah (UMKM). Pengetahuan sanitasi yang baik akan mendukung terciptanya produk yang bersih, aman bebas dari bahaya kesehatan. Edukasi tentang sanitasi makanan dilakukan kepada UD Sumber Rejeki yang bergerak pada produksi kerupuk ikan di kota Surabaya. Pelaksanaan pengabdian masyarakat berlangsung dalam dua tahap. Tahap pertama adalah proses koordinasi dengan mitra untuk melaksanakan rangkaian kegiatan. Tahap kedua adalah kegiatan inti yang terdiri dari pre-test, edukasi dan post-test. Materi yang disampaikan antara lain personal hygiene, sanitasi peralatan, dan sanitasi ruangan. Hasil pengamatan setelah kegiatan menunjukkan bahwa penerapan sanitasi yang ada di UD Sumber Rejeki terjadi peningkatan positif. Pengetahuan tentang sanitasi meningkat dari 62% menjadi 82% dan pada penerapannya meningkat dari 44% menjadi 56%. Dari hasil kegiatan tersebut dapat dikatakan bahwa edukasi dalam bentuk penyuluhan merupakan salah satu cara efektif dalam menyampaikan materi sanitasi pada mitra. Hasil positif yang dicapai yaitu peningkatan pengetahuan sanitasi sebesar 10% dan penerapan program sanitasi sebesar 12%. Kata kunci: Kerupuk Ikan, Sanitasi, UMKM ABSTRACT Food sanitation is the practice of following certain rules and procedures to prevent the contamination of food, keeping it safe to eat during food processing from material handling to distribution. Sanitation knowledge is very important for food industry, especially UMKM (usaha kecil mikro dan menengah). Sanitation supports food products that are clea, safe and free from health hazards. Education was carried out to UD Sumber Rejeki, fish cracker industry in Surabaya. The program is implemented in two stages. The first stage is coordination with partner. The second stage consist of pre-test, counseling, and post-test. The content delivered includes personal hygiene, equipment sanitation and room sanitation. The result of post-activity observation showed that implementation of sanitation in UD Sumber Rejeki had a postif increase. Knowledge of sanitation increased from 62% to 82% and in practice increased from 44% to 56%. From the results of this activities, it can be said that counseling is an effective way to convey to sanitation knowledge to partners. Postif results were achieved for sanitation knowledge by 10%, and implemention of sanitation program by 12%. Keywords: Fish Cracker, Sanitation, UMKM
PENERAPAN DAN PENINGKATAN SANITASI MAKANAN PADA PRODUKSI KERUPUK IKAN DI UD SUMBER REJEKI KELURAHAN GUNUNG ANYAR TAMBAK KOTA SURABAYA Nove Kartika Erliyanti; Andre Yusuf Trisna Putra; Ira Wikartika; Dika Prasetyo; Rangga Kurnia Putra; Norizul Inayah
LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 4 No 2 (2020)
Publisher : Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Andalas Kampus Limau Manis - Padang, Sumatera Barat Indonesia-25163

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/logista.4.2.41-47.2020

Abstract

Permasalahan yang terjadi pada mitra (UD Sumber Rejeki) adalah minimnya pengetahuan tentang sanitasi makanan pada produksi kerupuk ikan. Hal ini dapat terlihat dari kondisi peralatan yang digunakan dalam produksi kerupuk ikan yang belum sepenuhnya dipisahkan antara peralatan proses produksi dan peralatan rumah tangga. Kurangnya pengetahuan mitra juga ditunjukkan pada saat proses produksi belum menggunakan baju produksi (apron), topi koki, dan dalam produksi kerupuk ikan belum memenuhi kaidah atau pedoman Cara Produksi Pangan Olahan yang Baik (CPPOB). Kegiatan ini bertujuan untuk menerapkan dan meningkatkan sanitasi makanan pada produksi kerupuk ikan sesuai dengan kaidah CPPOB. Metode yang digunakan pada kegiatan ini adalah melakukan sosialisasi, pendampingan, dan edukasi tentang penerapan dan peningkatan sanitasi serta penggunaan peralatan yang sesuai dengan kaidah CPPOB. Metode lainnya adalah membantu pengadaan baju produksi (apron), topi koki, booklet yang berisikan sanitasi diri, bahan baku, peralatan, dan sanitasi ruangan. Hasil dari kegiatan ini adalah mitra sangat antusias dalam menerima materi yang disampaikan dan berkomitmen untuk menerapkan dan meningkatkan sanitasi serta penggunaan peralatan sesuai dengan kaidah CPPOB, adanya baju produksi (apron), topi koki, masker, tempat sampah, dan booklet. Kata kunci: CPPOB, Manajemen produksi, Produksi kerupuk ikan, Sanitasi, UD sumber rejeki ABSTRACT The problem that occurs to partner (UD Sumber Rejeki) is the lack of knowledge about food sanitation in fish crackers production. This can be seen from the condition of the equipment used in the production of fish crackers that has not been completely separated between the production process equipment and household appliances. The lack of knowledge of partner is also shown when the production process does not use apron, chef’s hat, and fish crackers production does not meet the rules for CPPOB. This aims to implement and improve food sanitation in fish crackers production in accordance with CPPOB principles. The method used in this activity is to conduct socialization, mentoring, and counseling on the implementation and improvement of sanitation and the use of equipment in according with CPPOB principles. Another method is to help procure apron, chef’s hat, booklets containing personal sanitation, raw materials, equipment, and room sanitation. The results of this activity is that the partner is very enthusiastic in receiving the material presented and is committed to implementing and improving sanitation and the use of equipment in accordance with CPPOB principles, the existence of apron, chef’s hat, masks, trash bins, and booklets. Keywords: CPPOB, Fish Crackers Production, Production Management, Sanitation, UD sumber rejeki
CHEMICAL AND SENSORY CHARACTERISTIC OF SORGHUM (Sorghum bicolor) TAPAI WITH TRADITIONAL PACKAGING Andre Yusuf Trisna Putra; Rosida Rosida; Khoirul Azmir
Food ScienTech Journal Vol 1, No 2 (2019)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (277.29 KB) | DOI: 10.33512/fsj.v1i2.7096

Abstract

Tapai is one of the traditional food from Java island. Nowadays, traditional food is being ignored by people. Conserving traditional foods are needed. Processing into a variety of foods that has good nutrition can make traditional food exist. Sorghum (Sorghum bicolor)is a good source of carbohydrates, fibers, phenolic compounds, and antioxidant. However, it has not been fully utilized. Bitter taste, sandy texture and unpleasant aroma in sorghum cause people do not like. Therefore, this study aimed to develop tapai from sorghum. This study will focus on the evaluation of starch content, pH, acidity content, sugar content and sensory evaluation tapai made from varieties of sorghum and types of natural packaging. The method used in this study was the experimental method using a completely randomized factorial design consisting of two factors, variable of sorghum (white, red and brown sorghum) and types of natural packaging (banana leaf, pandanus leaf, and guava leaf) with two replications. Duncan's multiple range tests were performed with a 5% significance for statistical analysis. Results revealed that the highest starch content was 27,4% in tapai from brown sorghum with banana leaf packaging. Regarding sugar content, tapai from brown sorghum with banana leaf packaging had the highest result. Whereas, based on sensory evaluation, tapai from white sorghum with banana leaf packaging was the most favored by panelists. 
Physicochemical Properties of Apple Snail Protein Hydrolysate (Pila ampullacea) and its Potential as Flavor Enhancer Erika Puspitasari; Dedin Finatsiyatull Rosida; Andre Yusuf Trisna Putra; Anugerah Dany Priyanto
International Journal on Food, Agriculture and Natural Resources Vol 3, No 1 (2022): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v3i1.74

Abstract

ple snail is a source of animal protein that has a high enough protein. Protein can be hydrolyzed by natural proteases, which one is bromelain. Enzymatic hydrolysis can produce hydrolysates containing peptides and amino acids that contribute to umami taste. The purpose of this study was to determine the effect of hydrolysis time and bromelain concentration on the physicochemical properties of apple snail hydrolysate. The optimal result in this study were used as natural flavor enhancer. This study used a completely randomized design with two factors. Factor I was the hydrolysis time (6 hours, 12 hours, and 18 hours) and factor II was the concentration of the bromelain (5%, 10%, and 15%). Based on the results showed that apple snail hydrolysate was influenced by hydrolysis time and bromelain concentration. The optimal result in this study was 18 hour hydrolysis treatment with 15% bromelain enzyme concentration had a yield 68.16%, degree of hydrolysis 72.09%, soluble protein 9.03%, total peptide 10.84 mg/mL, and glutamic acid 107.47 ppm. The application of apple snail protein hydrolysate  give characteristics of flavor enhancers as follows: soluble protein 7.76%, glutamic acid  99.42 ppm, solubility 94.79%, water absorption 5.80 mL/g, hedonic test color 4.10 (neutral), aroma 5.05 (like slightly), and taste 5.10 (like slightly).
ABCD Model Implemented to Underdeveloped Villages in Trenggalek Regency Didiek Tranggono; Praja Firdaus Nuryananda; Andre Yusuf Trisna Putra
Nusantara Science and Technology Proceedings 4th International Seminar of Research Month
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2019.0431

Abstract

Trenggalek Regency is an area located in the southern part of East Java Province. Due to its geographical position in the south and the lack of transportation facilities, Trenggalek Regency is a developing area with relatively slow progress. There are also still many underdeveloped villages. This research will discuss three underdeveloped or developing villages in Trenggalek. Tegaren village was once a village with IDT status (Inpres Desa Tertinggal), the consequence of which was often to get assistance from the government. Meanwhile, Winong Village is a village that is also included in a backward village. Tasikmadu village in Watulimo District is a prototype of a coastal village that is still classified as being left behind even though it is located in a tourist area. The research we have done is an implementation of the ABCD (Asset Based Community Development) model by Christopher Dureau that focuses on asset utilization. For the implementation of the ABCD method, this research uses a mixed method with interviews, observations, and questionnaires. This research will focus on community development and empowerment in underdeveloped villages of Trenggalek Regency by focusing on village assets. The problem that then arises is that both Tasikmadu, Winong, and Tegaren Villages are typical villages that do not yet have or have not maximized the village assets they have. A preliminary finding by the research team is that the empowerment of underdeveloped rural communities is strongly supported by a strong level of education and institutional leadership system.
Effects of Papain Concentration and Hydrolysis Time on Degree of Hydrolysis and Glutamic Acid Content of Apple Snail Hydrolysate Dedin Finatsiyatull Rosida; Anugerah Dany Priyanto; Andre Yusuf Trisna Putra
Nusantara Science and Technology Proceedings 5th International Seminar of Research Month 2020
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2021.0904

Abstract

Umami taste enhances the high palatability in cuisine by the presence of high level of glutamic acid content. This savoriness compound could get from fermentation and hydrolysis process. Generally, consumer perception thinks preferable natural sources due to food safety issues. Apple snail (Pila ampullacea) is known as abundant wildlife containing high protein source. The most popular protease in Indonesia is papain, which was used to generate the apple snail hydrolysate. The objective of this research is to define the specified condition based on papain concentration and hydrolysis time to produce umami taste from apple snail. Those two variables showed a significant effect on the degree of hydrolysis and glutamic acid content of apple snail hydrolysate, therefrom the data were several various values in the lowry method and ninhydrin colorimetry, respectively. The established condition resulting in a degree of hydrolysis and glutamic acid content was as high as 56.56 ± 1.65% and 95.34 ± 0.13 ppm. The study concluded that papain within certainly condition denotes free amino acid in releasing of umami taste. Furthermore, this research will be applied as flavour enhancers, commonly known as monosodium glutamate (MSG). Also, this study promotes a natural source as safer flavor enhancers, utilization of potential local commodity, and can compete with the commercial ones.
Co-Authors Anugerah Dany Priyanto Anugerah Dany Priyanto Anugerah Dany Priyanto Anugerah Dany Priyanto Anugerah Dany Priyanto Anugerah Dany Priyanto Anugerah Dany Priyanto Arista Pratama Arista Pratama Dea Dinda Sendy Natasyari Dedin Finatsiyatull Rosida Didiek Tranggono Dika Prasetyo Elsa Sabrina Agustia Putri Erika Puspitasari Erliyanti, Nove Kartika Erwan Adi Saputro Fahimatul Ulum Ifwarisan Defri Ifwarisan Defri Ifwarisan Defri Defri Intan Putri Cindy Lestari Iqbal Mahendra Iqbal Mahendra Ira Wikartika Jariyah Khoirul Azmir Larasati Sekar Ayu Lupita Khatty Indah Napitupulu Luqman Agung Wicaksono Lutfi Yulmiftiyanto Nurhamzah Masykuri Latief Masykuri Latief Norizul Inayah Nove Erliyanti Nur Hanifah Nuryananda, Praja Firdaus Rangga Kurnia Putra Ratna Yulistiani Retno Widyastuti Ririn Puspita Tutiasri Rosida Rosida Sekar Ayu Larasati Septi Lilik Yuliana Teeradate Kongpichitchoke Ulya Sarofa