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All Journal agriTECH Jurnal Industri Hasil Perkebunan Industria: Jurnal Teknologi dan Manajemen Agroindustri Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Pasundan Food Technology Journal (PFTJ)

Hervelly, Hervelly

Program Studi Teknologi Pangan, Fakultas Teknik, Universitas Pasundan, Jl. Dr. Setiabudi No. 193, Bandung 40153

Author-ID : 2872165

Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Public Health Social Sciences Other

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Pengaruh Drajat Penyosohan terhadap Mutu Fisik dan Nilai Gizi Beberapa Jenis Beras Hasnelly Hasnelly; Evi Fitriani; Shelvi Putri Ayu; Hervelly Hervelly
agriTECH Vol 40, No 3 (2020)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

High hulling process decreases the nutritional value and rice quality including milled rice because the macronutrient contained in the aleurone is wasted. Therefore, this study aims to ascertain the effects of hulling level on the quality and characteristics of red rice, black rice, and white rice, which would help produce high quality milled rice. Linear regression method was used, and the contents analysed were moisture, fat, ash, carbohydrate, anthocyanin, quality, rendemen, starch digestibility, and color. The results showed hulling would affect the proximate content and physical characteristics of milled rice. Also, low hulling of black rice produced the highest physical score, with high anthocyanin, and low starch digestibility which was good for diabetic consumers.

BY-PRODUCT KULIT KOPI ARABIKA DAN ROBUSTA SEBAGAI SUMBER POLIFENOL UNTUK ANTIOKSIDAN DAN ANTIBAKTERI Enny Sholichah; Rizky Apriani; Dewi Desnilasari; Mirwan Ardiansyah Karim; Hervelly Hervelly
Jurnal Industri Hasil Perkebunan Vol 14, No 2 (2019): Jurnal industri Hasil Perkebunan
Publisher : Balai Besar Industri Hasil Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33104/jihp.v14i2.5195

Kulit kopi sebagai produk samping pengolahan kopi dapat dimanfaatkan menjadi produk minuman kesehatan sebagai sumber polifenol sebagai senyawa bioaktif untuk antioksidan dan antibakteri. Kondidi proses ekstraksi menentukan kandungan bahan aktif dalam minuman cascara. Penelitian ini mempelajari pengaruh proses ekstraksi cascara dengan 3 variabel suhu (75℃, 85 ℃ dan 95℃) dan 3 variabel konsentrasi (1:100, 2:100 dan 3:100) untuk 2 jenis kopi yaitu arabika dan robusta terhadap kandungan bioaktif senyawa polifenol, aktivitas antioksidan, dan aktivitas antibakteri. Hasil penelitian menunjukkan bahwa ekstraksi cascara arabika menghasilkan kandungan polifenol terbaik (2.381 %) pada suhu 85℃ dan aktivitas antioksidan (33,5%) pada suhu 75℃, masing-masing pada perbandingan 2:100. Ekstraksi cascara robusta terbaik pada suhu 85℃ dan perbandingan 2:100, dimana kandungan polifenol (8,089 %) sedangkan aktivitas antioksidan ( 57,5%) pada suhu 75℃ serta perbandingan 2:100 dan 3:100. Aktivitas antibakteri cascara arabika lebih besar dari robusta . Cascara arabika pada suhu 75-95℃ dengan 3 konsentrasi tidak mengalami perubahan aktivitas antibakteri secara signifikan yaitu pada kisaran 91,02-97,6%. Aktfitas antibakteri cascara robusta tertinggi pada suhu ekstraksi 95% konsentrasi 3:100 yaitu 97,16%.

KARAKTERISTIK TEPUNG UBI JALAR (Ipomoea batatas L) TERMODIFIKASI SECARA FERMENTASI MENGGUNAKAN KOJI Bacillus subtilis DAN APLIKASINYA PADA PENGOLAHAN PANGAN Hervelly Velly
Pasundan Food Technology Journal (PFTJ) Vol 6 No 1 (2019): PASUNDAN FOOD TECHNOLOGY JOURNAL (PFTJ)
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

The aim of this study was obtained ratio of wheat flour and modified sweet potato flour that exactly on dried noodle, sweet bread and biscuits which can accepted by consumer.The experimental Randomized Block Design (RBD) was used in this study with one factor and two times replicated. The factor was recearched as between wheat flour and modified sweet potato flour with leves a0 (100% : 0%), a1 (0% : 100%), a2 (5% : 95%), a3 (10% : 90%), a4 (15% : 85%), a5 (20% : 80%), a6 (25% : 75%), a7 (30% : 70%) and a8 (35% : 65%).The result of study indicated that ratio between wheat flour and modified sweet potato flour was significantly effected on texture, flavour and taste of dried noodle, sweet bread and biscuits.The result of organoleptic test for dried noodle, sweet bread and biscuits obtained the best comparison between wheat flour and modified sweet potato flour of a8 (35% flour and 65% modified sweet potato flour. The results analysis of dried noodle was moisture 6,4039%, starch 29,6665 %, protein 6,2191% and cooking loss 18,7121%.The results analysis of sweet bread was mouisture 24,7525%, starch 32,9982% and protein 9,0174%. and the results anaysis of biscuits was mouisture 2,4390%, starch 4,8007% and protein 3,9785%.

KARAKTERISTIK FLAKES YANG DIHASILKAN DARI TEPUNG HANJELI (Coix lacryma jobi L.) TERMODIFIKASI DENGAN METODE HEAT MOISTURE TREATMENT Hervelly Hervelly
Pasundan Food Technology Journal (PFTJ) Vol 6 No 3 (2019): PASUNDAN FOOD TECHNOLOGY JOURNAL (PFTJ)
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

The aim of this study was obtained suitable conditions on the modification of hanjeli flour with variations of hanjeli flour moisture and heating temperature so as to improve the characteristics of hanjeli flour and increased its used into flakes products. The benefit of this study was an increase the added value of local raw materials that widely used, to utilized the technology of modification method of Heat Moisture Treatment for food processing made from raw hanjeli for hanjeli characteristics can be applied to flakes products. The study was divided into three stages: preliminary, main and second research. The experimental design used in this study was Randomized Block Design (RBD) consist of two factors: moisture level and heating temperature with 3 levels and 3 time replications, so that 27 experimental units were obtained. The treatment design consisted of variations was conducted in moisture a1 (20%), a2 (25%), a3 (30%), and heating temperature b1 (90oC), b2 (100oC), b3 (110oC). The result of this study was obtained that the selected sample were a3b1 (moisture level 30% and heating temperature 90oC) with an average water content 9,657%, amylose 8,393% and setback viscosity 955,000 cP. The preparation of flakes from selected modified hanjeli flour was tested for water content, amylose, water absorption of flakes and the organoleptic response

KARAKTERISTIK FLAKES YANG DIHASILKAN DARI TEPUNG HANJELI (Coix lacryma jobi L.) TERMODIFIKASI DENGAN METODE HEAT MOISTURE TREATMENT Hervelly Hervelly
Pasundan Food Technology Journal (PFTJ) Vol 7 No 1 (2020): 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.v7i1.2693

The aim of this study was obtained suitable conditions on the modification of hanjeli flour with variations of hanjeli flour moisture and heating temperature so as to improve the characteristics of hanjeli flour and increased its used into flakes products. The benefit of this study was an increase the added value of local raw materials that widely used, to utilized the technology of modification method of Heat Moisture Treatment for food processing made from raw hanjeli for hanjeli characteristics can be applied to flakes products. The study was divided into three stages: preliminary, main and second research. The experimental design used in this study was Randomized Block Design (RBD) consist of two factors: moisture level and heating temperature with 3 levels and 3 time replications, so that 27 experimental units were obtained. The treatment design consisted of variations was conducted in moisture a1 (20%), a2 (25%), a3 (30%), and heating temperature b1 (90oC), b2 (100oC), b3 (110oC). The result of this st dy was obtained that the selected sample were a3b1 (moisture level 30% and heating temperature 90oC) with an average water content 9,657%, amylose 8,393% and setback viscosity 955,000 cP. The preparation of flakes from selected modified hanjeli flour was tested for water content, amylose, water absorption of flakes and the organoleptic response.

PENGARUH KONSENTRASI GELATIN TULANG IKAN PATIN (Pangasius sp.) DAN KONSENTRASI SUSU SKIM TERHADAP KARAKTERISTIK ES KRIM UBI JALAR UNGU (Ipomoea batatas L.) Hervelly Velly
Pasundan Food Technology Journal (PFTJ) Vol 5 No 2 (2018): PASUNDAN FOOD TECHNOLOGY JOURNAL (PFTJ)
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Tujuan dari penelitian ini adalah untuk menentukan konsentrasi gelatin tulang ikan patin (Pangasius hypotalamus) dan susu skim pada pembuatan es krim ubi jalar ungu. Manfaat dari penelitian ini adalah meningkatkan nilai guna dari tulang ikan, memanfaatkan tulang ikan patin untuk suatu produk dan diversifikasi pangan olahan ubi jalar ungu. Penelitian yang dilakukan terdiri dari dua tahap yaitu penelitian pendahuluan dan penelitian utama. Penelitian pendahuluan yang dilakukan adalah pembuatan gelatin tulang ikan patin dan membandingkan waktu leleh es krim menggunakan konsentrasi gelatin kering 0,3% dengan gelatin cair 0,3%. Penelitian utama yang dilakukan adalah membuat es krim ubi jalar ungu dengan menggunakan gelatin tulang ikan patin yang telah didapatkan dari penelitian pendahuluan dan menggunakan susu skim. Rancangan percobaan yang digunakan adalah pola faktorial 3x3 dalam Rancangan Acak Kelompok (RAK) yang terdiri dari 2 faktor yaitu faktor konsentrasi gelatin tulang ikan patin yang terdiri dari 3 taraf yaitu 0,1%, 0,3%, 0,5% dan faktor konsentrasi susu skim yang terdiri dari 3 taraf yaitu 8%, 10%, 12%. Respon yang dianalisis adalah kadar lemak, kadar protein, waktu leleh, overrun serta warna, rasa, aroma, tekstur es krim. Hasil dari penelitian pendahuluan menunjukkan gelatin kering tulang ikan patin mempunyai viskositas 65 mps, nilai pH 4,55, kekuatan gel 126,054 bloom dan rendemen 4,97%, waktu leleh es krim dengan konsentrasi gelatin tulang ikan patin kering 0,3% diperoleh 40,05 menit. Hasil penelitian utama menunjukan bahwa konsentrasi gelatin tulang ikan patin berpengaruh terhadap warna, aroma, rasa, overrun, waktu leleh dan protein es krim ubi jalar ungu, tetapi tidak berbeda nyata terhadap tekstur dan lemak. Konsentrasi susu skim berpengaruh terhadap warna, aroma, rasa, overrun dan waktu leleh es krim ubi jalar ungu, tetapi tidak berpengaruh terhadap kadar protein dan lemak. Interaksi antara konsentrasi gelatin tulang ikan patin dan konsentrasi susu skim berpengaruh terhadap rasa, aroma, waktu leleh dan overrun es krim ubi jalar ungu. Aktivitas antioksidan dari sampel terpilih dengan menggunakan metode DPPH diperoleh aktivitas antioksidan ubi mentah, ubi kukus dan es krim ubi ungu berturut-turut adalah 1684,76 ppm, 1825,17 ppm dan 1560,56 ppm

PERBANDINGAN RUMPUT LAUT (Eucheuma cottonii) DENGAN SARI WORTEL DAN KONSENTRASI SUKROSA TERHADAP KARAKTERISTIK MARSHMALLOW WORTEL (Daucus carrota) Hervelly Hervelly; Neneng Suliasih; Mahardika Puspa Arum Suraloka
Pasundan Food Technology Journal (PFTJ) Vol 4 No 3 (2017): PASUNDAN FOOD TECHNOLOGY JOURNAL (PFTJ)
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Tujuan dari penelitian ini adalah untuk mengetahui pengaruh perbandingan rumput laut Eucheuma cottonii dengan sari wortel dan konsentrasi sukrosa terhadap karakteristik marshmallow wortel. Metode penelitian yang dilakukan terdiri atas dua tahap, yaitu penelitian pendahuluan dan penelitian utama. Penelitian pendahuluan yaitu menentukan formula yang paling tepat pada pembuatan marshmallow wortel. Rancangan percobaan yang digunakan dalam penelitian ini adalah rancangan acak kelompok (RAK) dengan pola faktorial 3x3 dan diulang sebanyak 3 kali. Rancangan perlakuan yang dilakukan terdiri dari dua faktor meliputi : perbandingan rumput laut Eucheuma cottonii dengan sari wortel (A) yang terdiri dari 3 taraf, yaitu a1 (1:0,5), a2 (1:1), a3 (1,5:1) dan konsentrasi sukrosa (B) yang terdiri dari 3 taraf, yaitu b1 (25%), b2 (30%), b3 (35%). Hasil penelitian pendahuluan menunjukkan formula 1 yang akan digunakan pada penelitian utama. Hasil penelitian utama menunjukkan perbandingan rumput laut Eucheuma cottonii dengan sari wortel berpengaruh terhadap organoleptik dalam hal warna, aroma, rasa, dan tekstur, serta kadar air. Konsentrasi sukrosa berpengaruh terhadap organoleptik dalam hal warna, aroma, rasa, dan tekstur, serta kadar air dan kadar gula reduksi. Interaksi antara perbandingan rumput laut Eucheuma cottonii dengan sari wortel dan konsentrasi sukrosa berpengaruh terhadap organoleptik dalam hal warna, aroma, rasa, dan tekstur. Berdasarkan respon organoleptik didapatkan produk terpilih yaitu a2b3 (perbandingan rumput laut Eucheuma cottonii dengan sari wortel 1:1 dan konsentrasi sukrosa 35%). Produk terpilih tersebut memiliki kadar air 26,99%, kadar gula reduksi 5,6%, kadar karotenoid 19,54 ppm, nilai uji warna (L* = 54,55 ; a* = 6,60 ; b* = 13,47), kadar vitamin C 0,85 mg/100 g, kadar serat kasar 2,6%, kadar kalsium 14,22 mg/100 g, nilai elastisitas (springiness) 0,614, nilai kekenyalan (chewiness) 2,0622 g.sec dan nilai organoleptik rata-rata suka.

Korelasi Konsentrasi Black Tea Powder (Camelia sinensis) terhadap Muiu Sensori Produk Dark Chocolate Yusep Ikrawan; Hervelly Hervelly; Wandy Pirmansyah
Pasundan Food Technology Journal (PFTJ) Vol 6 No 2 (2019): PASUNDAN FOOD TECHNOLOGY JOURNAL (PFTJ)
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

The purpose of this research is to learn the correlation of black tea powder against sensory level alteration of dark chocolate. The benefits of this research are to learn and give the information about the application of black tea powder as one of diversified products of dark chocolate process and provide information on the appropriate quality of dark chocolate products with the addition of black tea powder. The research method used is simple linear regression. The used factor is the variance of black tea powder concentration 0%, 2%, 3% and 4%. Physical response of dark chocolate product with the addition of black tea powder which is color and texture (hardness and stickiness) and organoleptic test which is consumen acceptance test based on scoring test on the attribute of sweet taste, bitter taste, specific aroma of black tea and texture. The result showed thet the code sampel A1( black tea powder 2%) is a dark chocolate product with the addition of selected black tea powder based on consumen acceptance test which is scoring test.

IDENTIFICATION AND INHIBITION OF BIOACTIVE COMPOUNDS FROM NUTMEG ( Myristica fragrans Houtt ) AND THE APPLICATION AS ANTIBACTERIAL AGENT Dede Zaenal Arief; Hervelly Velly
Pasundan Food Technology Journal (PFTJ) Vol 4 No 3 (2017): PASUNDAN FOOD TECHNOLOGY JOURNAL (PFTJ)
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

The purpose of this research is to determine the most effective of nutmeg meat products to inhibit the specific spoilage bacteria based on inhibitory zone and determine the power of antibacterial compounds in nutmeg meat to inhibit and kill specific spoilage bacteria based on the number of growth of spoilage bacteria. This research consists of two stages: The purpose of first stage is to determine the most effective of nutmeg meat products as an antimicrobial agent to inhibit gram-positive and gram-negative bacteria with inhibition test response. The second stage of the main research continued from preliminary research that consists of three steps. The purpose of first step is to determine the best long immersion antimicrobial substances against bacteria growth in fresh meat for 0 minute, 5 minutes, 10 minutes, 15 minutes and 20 minutes. The purpose of second step is to determine the correlation between the concentration of antimicrobial agent 5%, 10%, 15%, 20% and 25% of the microbial growth number in fresh meat stored within 5 days. The analysis was performed using total plate count method. The purpose of third step is to determine the level of concentration that is acceptable to consumers. Based on the results of research was obtained that the nutmeg meat essential oil can inhibit the growth of gram positive and negative bacteria. If concentration of antimicrobial substances are higher, so that the power of inhibit to against spoilage bacteria in fresh meat is higher. The selected concentration by organoleptic test that acceptable by consumers is 10%.

Pengaruh Konsentrasi Natrium Klorida dan Lama Fermentasi pada Mutu Fisikokimia, Mikrobiologi, dan Sensori Kimchi Rebung Ade Chandra Iwansyah; Luthfiara Ghiyats Patiya; Hervelly Hervelly
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 8, No 3 (2019)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

AbstrakIndonesia adalah negara dengan keanekaragaman hayati kedua terbesar di dunia. Banyak di antaranya merupakan tumbuhan yang bersifat fungsional dan memiliki manfaat untuk kesehatan manusia, salah satunya yaitu rebung. Perendaman dan perebusan merupakan cara umum yanng sering digunakan untuk pengolahan rebung sehingga rebung memiliki daya simpan yang rendah. Pengolahan lanjutan diperlukan untuk mempertahankan daya simpan rebung sebagai pangan fungsional, terutama melalui cara fermentasi. Tujuan penelitian ini adalah mempelajari efek konsentrasi garam dan lama fermentasi terhadap mutu fisiko-kimia, total bakteri asam laktat, dan organoleptik kimchi rebung (Deandrocalamus asper). Desain eksperimental dengan rancangan acak kelompok (RAK) dengan pola faktorial. Faktor kesatu (α) yaitu konsentrasi garam (3%, 5% dan 7%) dan yang kedua (β) yaitu lama waktu fermentasi (2 hari, 4 hari dan 6 hari) dengan tiga kali pengulangan. Karakteristik fisikokimia, total bakteri asam laktat dan organoleptik dari kimchi rebung dianalisis. Berdasarkan hasil penelitian didapatkan bahwa terdapatnya pengaruh konsentrasi garam, lama fermentasi serta interaksi keduanya terhadap kadar pH, serat kasar, dan daya terima rasa kimchi rebung. Total bakteri asam laktat rebung dan persen kadar air dipengaruhi dengan baik oleh konsentrasi garam, sedangkan kadar abu, lemak, protein, warna, aroma dan tekstur kimchi rebung dipengaruhi oleh lama fermentasi.Kata kunci: bakteri asam laktat, fermentasi, karakteristik kimia, kimchi, rebung AbstractIndonesia has abundant natural resources. Various types of plants can grow well and have properties that are beneficial to human health. One of the plants that grow well in Indonesia is bamboo shoots. Bamboo shoots has been being processed by soaking and boiling only, but the shelf life of bamboo shoots is still very low. Further processing to extend the shelf life of bamboo shoots as food and functional food should be done through fermentation. This study aims to determine the effect of salt concentration and fermentation time in physicochemical, microbial characteristics, and organoleptic of bamboo shoot kimchi (Dendrocalamus asper). The experimental design was a factorial randomized block design (RBD). The first factor (α) was salt concentration (3%, 5% and 7%) and the second factor (β) was duration of fermentation (2 days, 4 days and 6 days) with three times replication. Physicochemical characteristics, total lactic acid bacteria, and organoleptic of bamboo shoot kimchi were analyzed. The results showed that the concentration of salt, the duration of fermentation, and its interaction influenced pH value, crude fiber, and the taste of bamboo shoots kimchi. The salt concentration affected the moisture content and total lactic acid bacteria of bamboo shoots, meanwhile ash content, fat, protein, color, aroma, and texture of bamboo shoot kimchi influenced by fermentation time.Keywords: bamboo shoots, fermentation, kimchi, lactic acid bacteria, physicochemical

Co-Authors Ade Chandra Iwansyah Ana Yulianti Dede Zaenal Arief Dede Zainal Arief Dewi Desnilasari Enny Sholichah Evi Fitriani Hasnelly Hasnelly Kemas Ramadhani Imannuddin Luthfiara Ghiyats Patiya Mahardika Puspa Arum Suraloka Neneng Suliasih Raisa Azzahra Rangga Abdullah Rizal Maulana Ghaffa Rizky Apriani Sarah N.M Shelvi Putri Ayu Sindi Habibah Sumartini Tini Wandy Pirmansyah Widiantara, Tantan Yusep Ikrawan

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