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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia agriTECH ASIAN JOURNAL FOR POVERTY STUDIES (AJPS) JMM (Jurnal Masyarakat Mandiri) Indonesian Journal of Halal Research Community Empowerment

Nandi Sukri

Jurusan Teknologi Industri Pertanian, Fakultas Teknologi Industri Pertanian, Universitas Padjadjaran, Jalan Raya Bandung Sumedang

Author-ID : 806882

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Education Environmental Science Medicine & Pharmacology Public Health Social Sciences Other

Published : 7 Documents Claim Missing Document

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Articles

FOOD FULFILLMENT FOR CHILDREN UNDER FIVE BY FAMILY IN DISASTER RESERVE AREA Darwis, Rudi Saprudin; Nurseto, Hardian Eko; Andoyo, Robi; Sukri, Nandi; Hadi, Bambang Nur; Huda, Syamsul; Triani, Rini
ASIAN JOURNAL FOR POVERTY STUDIES (AJPS) Vol 4, No 1 (2018)
Publisher : Regional Network on Poverty Eradication

Show Abstract | Download Original | Original Source | Check in Google Scholar

The ability of families to meet the food needs becomes one of the determining factors in the fulfillment of food of children under five. For the communities living in disaster areas, the situation can be further complicated by the conditions of the natural environment damaged by the disaster. This research describes the fulfillment of food of children under five, especially those aged between three to five years, by families who lived in disaster-prone areas. This research was conducted in Nagrakjaya Village, Curug kembar Subdistrict, Sukabumi Regency which is prone to earth movement disaster and part of its territory is considered as the red zone. The research employed a qualitative method using data obtained from parents informant of children under five, health cares, and community leaders. The aspects covered in this study were: food access, food availability, consumption pattern, coping strategy food, and food preparedness. The results showed that in terms of access to food, people obtained their foodstuffs depending on what was available to mobile vendors and small shops regardless of their financial ability to obtain food. Moreover, people did not provide special foods for toddlers. In dealing with difficult situations during the event of a disaster, people reliedon the provision of food from fellow citizens or small shop owners and outside help. People also felt no need to store food supplies for the possibility of difficult situations, both for adults and toddlers, even though toddlers have a different consumption pattern to adults and require balanced nutritional needs.As a recommendation, it is necessary to conduct campaigns and dissemination of healthy food for children under five to increase parents knowledge about healthy consumption for children under five, especially in the disaster-prone areas.

Estimasi Stok Suplai Kebutuhan Bahan Baku untuk Industri Pengolahan Ikan: Stock Assesment for Raw Materials Supply of Fish Processing Industry Yonvitner; Mennofatria Boer; Taryono; Mochammad Riyanto; Rahmat Kurnia; Isdradjat Setyobudiandi; Joko Santoso; Nandi Sukri; Kiagus Abdul Aziz
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 23 No 1 (2020): Jurnal Pengolahan Hasil Perikanan Indonesia 23(1)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Industri perikanan yang berdaya saing adalah industri perikanan yang mampu mendorong tumbuhnya sektor ekonomi perikanan dengan kemandirian bahan baku. Skema industri dengan memperhatikan kekuatan stok bahan baku perlu dilakukan. Penelitian ini bertujuan untuk mengkaji kebutuhan bahan baku industri pengolahan serta proyeksi kebutuhan 2025 dari nilai pertumbuhan kebutuhan bahan baku industri pengolahan UMKM dan industri besar. Data dikumpulkan dari pengambilan sampel 2010-2015 dengan teknik purposive sampling yang mewakili provinsi dan jenis industri pengolahan. Data tahun 2015-2019 diperoleh dari data monitoring KKP dan laporan dari industri pengolahan. Data yang diperoleh dianalis dengan statistik inferensia dengan pemodelan dari pola distribusi data yang ada. Model distribusi data yang paling mendekati digunakan sebagai model proyeksi. Hasil kajian menunjukkan bahwa kebutuhan bahan baku ada kecenderungan selalu meningkat dengan pertumbuhan bahan baku 6,07% per tahun, pertumbuhan kebutuhan bahan baku industri tumbuh 2,25 persen pertahun dan UMKM 0,57% pertahun. Dari model proyeksi sampai 2025, maka kebutuhan bahan baku kekurangan 5,9 juta 2019 sampai 9,9 juta ton tahun 2025. Kekurangan mendorong tumbuhnya industri budidaya perikanan untuk memperkuat kebutuhan bahan baku pengolahan. Kesimpulan dari penelitian ini adalah kekurangan bahan baku dapat diatasi dengan produksi budidaya, perlunya mengembangkan pengolahan dengan jenis ikan bahan baku dari spesies yang berbeda, dan perlunya menyiapkan skema penguatan stok bahan baku melalui gudang pendingin untuk jangka panjang.

Production of Denatured Whey Protein Concentrate at Various pHfrom Wastewater of Cheese Industry Robi Andoyo; Anindya Rahmana Fitri; Ratih Siswanina Putri; Efri Mardawati; Bambang Nurhadi; Nandi Sukri; Rudi Saprudin Darwis
agriTECH Vol 41, No 2 (2021)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Wastewater produced from cheese industry is rich in biological component such as whey protein, fat and lactose. Whey protein is the residual liquid of cheese making process with a high protein efficiency ratio. The wastewater source used in this study was whey liquid from cheese processing industry located at West Java, Indonesia. Conversion of soluble whey protein into whey protein microparticle is required to produce food with nutritional value that can be adjusted to the needs of the specific target with high digestibility and palatability. Whey protein was collected by separation technique through heat treatment at specific condition. This was done by changing the heat treatment condition and pH of the samples. Changing the pH of the samples before heat treatment affect the ionic strength of the whey protein hence, altering the properties of the concentrate. This study aims to produce whey protein concentrate heated at various pH level and to observe physicochemical and functional properties of the concentrates. The method used in this research was a descriptive method conducted on three treatments and two replications namely whey protein concentrate production in a pH condition 6.4; 6.65; and 7.0. The parameters observed were physicochemical and functional properties. Furthermore, the result showed that there were decrease in protein content, along with the increasing pH before heat treatment. Microstructure image (SEM) showed a finer particles with the increasing pH. Meanwhile, solubility of the rehydrated samples tends to increase along with the increasing pH. The measurement of functional properties of the samples showed that denatured whey protein produced at different pH before heat treatment have different water holding capacity and a tendency to form bonds between protein particles thereby increasing the viscosity value. These physicochemical and functional properties were suitable for denatured whey protein to be used as a texture controller in whey protein based-food production.

PENINGKATAN PENGETAHUAN PENGEMASAN BERSTANDAR FOOD GRADE MELALUI SOSIALISASI BAHAN PENGEMAS DAGING BAGI MASYARAKAT Siti Nurhasanah; Syamsul Huda; Nandi Sukri; Feni Windarningsih
JMM (Jurnal Masyarakat Mandiri) Vol 6, No 2 (2022): April
Publisher : Universitas Muhammadiyah Mataram

Abstrak: Kemasan berfungsi sebagai pelindung produk dari kerusakan lingkungan, menjaga kualitas dari produk serta menjadi media informasi mengenai produk. Perlu memperhatikan tingkat kesesuaian produk, aspek kesehatan dan perlindungan kemasan terhadap produk. Daging merupakan komoditi yang penting untuk Kesehatan akan tetapi mudah mengalami kerusakan mikrobiologi. Sebagian masyarakat masih banyak yang menyimpan bahan pangan seperti daging segar dengan mengandalkan plastik dari tempat belanja dan menyimpannya dalam lemari pendingin atau freezer tanpa memperhatikan kecocokkan dan keamanan kemasan yang digunakan. Oleh karena itu perlu adanya pengetahuan mengenai pengemasan food grade pada masyarakat. Mitra pengabdian adalah Majelis Taklim Ummahatul Movement dengan melibatkan 20 orang peserta karena masih dalam masa pandemi. Topik ini menjadi pengetahuan yang tepat untuk diterapkan dalam kehidupan sehari-hari. Komunikasi antara mitra dan pelaksana menggunakan aplikasi Whatsapp, Zoom Meeting dan Trello sebagai tempat pengumpulan informasi. Evaluasi dilakukan dengan post-test menunjukan pemahaman mitra terhadap kemasan berstandar food grade meningkat menjadi lebih dari 85 % setelah diadakan workshop pengemasan daging dan produk olahannya.Abstract : Packaging functions as a product protector from environmental damage, maintains the quality of the product and becomes a medium of information about the product. It is necessary to pay attention to the level of product suitability, health aspects and packaging protection of the product. Meat is an important commodity for health, but it is susceptible to microbiological damage. Some people still store food ingredients such as fresh meat by relying on plastic from shopping places and store them in the refrigerator or freezer without paying attention to the suitability and safety of the packaging used. Therefore it is necessary to have knowledge about food grade packaging in the community. The service partner is Majelis Taklim Ummahatul Movement involving 20 participants because it is still in the pandemic period. This topic becomes the right knowledge to be applied in everyday life. Communication between partners and implementers uses the Whatsapp, Zoom Meeting and Trello applications as a place to collect information. The evaluation was carried out by post-test showing partners' understanding of food-grade standardized packaging increased to more than 85% after a workshop on packaging of meat and processed products was held. processed product packaging workshop was held.

PENANGANAN DAGING KURBAN MENJADI DAGING POTONG SEGAR DAN BEKU DI PD SALIMAH SUMEDANG PADA MASA PANDEMI COVID-19 Siti Nurhasanah; Syamsul Huda; Nandi Sukri; Feni Windarningsih
JMM (Jurnal Masyarakat Mandiri) Vol 4, No 5 (2020): November
Publisher : Universitas Muhammadiyah Mataram

Abstrak: Daerah perkotaan berpotensi surplus daging kurban, akan tetapi daerah pedesaan masih berpotensi mengalami deficit daging kurban. Hal ini mengindikasikan kurang meratanya distribusi daging kurban. Sementara itu daging merupakan bahan pangan penting dalam memenuhi kebutuhan gizi. Selain mutu proteinnya yang tinggi, daging mengandung asam amino esensial yang lengkap dan seimbang serta beberapa jenis mineral dan vitamin. Oleh karenanya diperlukan sosialisasi penanganan daging kurban menjadi daging potong segar dan beku melalui Pengurus Daerah Persaudaraan Muslimah (PD Salimah) Sumedang. PD Salimah merupakan. Organisasi himpunan wanita muslim yang salah satu tujuannya meningkatkan pengetahuan dan keterampilan masyarakat. Oleh karena itu hasil dari kegiatan ini tidak hanya bias dimanfaatkan oleh peserta kegiatan saja, namun bisa disebarkan kepada mitra dan organisasi lainnya. Sosialisasi dilakukan secara daring melalui aplikasi Google Meets dan Whatsapp group untuk memenuhi standard protocol pemerintah dalam penanganan kasus penyebaran Covid-19. Catatan harian menggunakan aplikasi trello sehingga semua yang terlibat dalam program memonitor perkembangan program. Dari hasil pengamatan, kegiatan ini berjalan dengan baik, dilihat dari materi tersampaikan dan difahami dengan baik serta aktifnya peserta sosialisasi. Abstract:Urban areas have the potential for a surplus of sacrificial meat, but rural areas still have the potential to experience a deficit. This phenomenon indicates that the distribution of sacrificial meat no even distributed. Meanwhile, meat is an essential food ingredient in nutritional needs. In addition to high protein quality, meat contains complete and balanced essential amino acids as well as several types of minerals and vitamins. Therefore, it is necessary to socialize the handling of sacrificial meat into fresh and frozen cut meat through the PD Salimah Sumedang. PD Salimah is an organization of Muslim women's associations, one of which aims to increase the knowledge and skills of the community. Therefore, the results of this activity can not only be used by the activity participants, but can be distributed to partners and other organizations. Socialization is carried out online through the Google Meets and Whatsapp group applications according to government protocol Covid-19. For diary using the trello application so that everyone involved in the program monitors the progress. From the observations, this activity can run well, seen from the material conveyed, understanding of the participants and the participants were active in the socialization.

Characteristics of Spanish Mackerel (Scomberomorus commerson) Bone Gelatin for Ice Cream Stabilizer Souvia Rahimah; Anisa Fadhila; Elazmanawati Lembong; Nandi Sukri; Tri Cahyanto
Indonesian Journal of Halal Research (IJHAR) Vol 2, No 1 (2020): February
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v2i1.7820

Ice cream is a milk-processed-based product that provides enough nutrients. The ice cream making process requires a stabilizer. The stabilizer used in this study was gelatin. This research used mackerel fish bones as the basic material for the gelatin, where the protein content is high enough to be made as gelatin. The purpose of this research was to determine the right amount of mackerel to make ice cream with good characteristics. The descriptive experimental method with an advanced regression analysis method was used to analyze the results of ice cream physical characteristics, while randomized block design (RBD) and descriptive method were used on the organoleptic results of the ice cream. The experiment consisted of four repetition sessions with different gelatin concentrations of 0%, 0.1%, 0.3%, and 0.5%, each treatment was repeated three times. The results showed additions of gelatin concentration on ice cream making had a very strong relationship with the characteristics of the ice cream namely overrun value, melting power, and viscosity with a correlation coefficient of 0.94, 0.911, and 0.995 respectively. While in terms of organoleptic, the higher the concentration gelatin, the softness of ice cream is higher, therefore more panelists preferred it.

Education on the quality and halal system of meat products in Sayang Village, Jatinangor, Sumedang Putri Widyanti Harlina; Nandi Sukri; Syamsul Huda
Community Empowerment Vol 7 No 11 (2022)
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31603/ce.7703

Meat and processed meat products are important sources of nutrients for humans because they contain proteins, lipids, minerals, and vitamins. However, the majority of residents in Sayang Village, Jatinangor, Sumedang lack of knowledge to understand the type of meat that is halal, safe, and high quality. This program aims to educate community of the halal systems and product quality of meat. The method used is presentations, discussions, and training about how to make sausages and shred meat through videos. The outcomes of the program showed that the PKK team in Sayang Village, learned more about the quality of meat as well as proper methods for processing and storing meat so that nutrition is preserved. Additionally, partners can keep raising awareness of the value of the fresh meat quality and halal products that will be made into high-protein foods for family.

Co-Authors A.A. Ketut Agung Cahyawan W Anindya Rahmana Fitri Anisa Fadhila Bambang Nurhadi Efri Mardawati Elazmanawati Lembong Feni Windarningsih Feni Windarningsih Hadi, Bambang Nur Isdradjat Setyobudiandi Joko Santoso Kiagus Abdul Aziz Mennofatria Boer Mochammad Riyanto Nurseto, Hardian Eko Putri Widyanti Harlina Rahmat Kurnia Ratih Siswanina Putri Robi Andoyo Rudi Saprudin Darwis Rudi Saprudin Darwis, Rudi Saprudin Siti Nurhasanah Souvia Rahimah Syamsul Huda Taryono Tri Cahyanto Triani, Rini Yonvitner -

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