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All Journal Jurnal AGROTEKNOLOGI Jurnal Teknologi Pangan dan Gizi JRMA (Jurnal Riset Manajemen dan Akuntansi) agriTECH Jurnal Abdi Insani Peka: Jurnal Pengabdian Kepada Masyarakat ABDINE Jurnal Pengabdian Masyarakat Widya Teknik Journal of Green Science and Technology
Tarsisius Dwi Wibawa Budianta
Universitas Katolik Widya Mandala Surabaya
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Physics Public Health Social Sciences Transportation Other

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PENGARUH KOMBINASI SANTAN DAN GULA KELAPA TERHADAP KUALITAS ES KRIM SUSU KEDELAI Budianta, Tarsisius Dwi Wibawa; Soepardi, H. Goeswono; Yuliana, Yuliana
Jurnal Teknologi Pangan dan Gizi Vol 4, No 1 & 2 (2003)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33508/jtpg.v4i1 & 2.2380

Abstract

The aim of this research was to investigate the effect of utilization of coconut milk and coconut sugar in soybean milk ice cream production on chemical, physical and sensory properties of ice cream. Six combination of coconut milk and coconut sugar proportion (9:25; 11:23; 13:21; 15:19; 17:17; and 19:15) were formulated in soybean milk ice cream production. The quality parameters including chemical composition, overrun, delatation rate and flavor were measured. It was found that combinaton of coconut milk and coconut sugar proportion affected and quality parameters. The combination of 9% coconut milk and 25% coconut sugar resulted in the best soybean milk ice cream. The chemical composition of this ice cream : fat 3.00%, protein 3.88%, total sugar 15.30% and total solid 24.42%. This ice cream had 50.36% of overrun and 0.2548 g/min of delatation rate and were prefered by the consumer panelist.
KAJIAN PENGARUH VARIETAS DAN LOKASI TANAM KELAPA (Cocos nucifera Linn) TERHADAP KUALITAS SANTAN BUBUK Budianta, Tarsisius Dwi Wibawa; Angriani, Vivi
Jurnal Teknologi Pangan dan Gizi Vol 4, No 1 & 2 (2003)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33508/jtpg.v4i1 & 2.2385

Abstract

The quality of dry coconut milk was affected by some factors such as coconut maturity, cultivar and location where the coconut planted. This present study investigated the effects of cultivar and planted location on the fat content and fatty acid composition of dry coconut milk. Two planted areas (Kajaran Plantation, Lumajang and Kota Blater Plantation, Jember) and two cultivars (green and yellow) were selected. It was found that dry coconut milk that was produced from Kajaran plantation had a lower fat content than from Kota Blater plantation. Green cultivar in both locations had a lower fat content than yellow cultivar. Fatty acids composition of the yellow cultivar was higher in miristate, oleate and linolete but lower in laurate than the green cultivar. No consistent effect were found on the location factor for the fatty acid composition.
Aktivitas Antioksidan Minuman Daun Beluntas Teh Hitam (Pluchea indica Less-Camelia sinensis) Paini Sri Widyawati; Tarsisius Dwi Wibawa Budianta; Yesiana Dwi Wahyu Werdani; Maria Olivia Halim
agriTECH Vol 38, No 2 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (101.196 KB) | DOI: 10.22146/agritech.25699

Abstract

The research was conducted to explore the potency of pluchea leaves-black tea drink as antioxidant at various proportions. The research used a single factor randomized block design of pluchea leaves and black tea proportions, including 100:0; 75:25; 50:50; 25:75; and 0:100% (w/w). Each of it was repeated five times. The parameters observed in this study were secondary metabolites, total phenolic, total flavonoids, free radical DPPH scavenging activity, and iron reducing power. The data were statistically analyzed using Analysis of Variance (ANOVA) at α = 5%, if the analysis showed a significant effect then it was continued with Duncan's Multiple Range Test (DMRT). Data was stated as mean ± standard deviation. The results showed that the secondary metabolites containing in drink from pluchea leaves and black tea at various proportions were alkaloids, flavonoids, phenolics, saponins, tannins, and cardiac glycosides. The increasing of black tea proportion in samples added the intensity of alkaloids, phenolics, flavonoids, saponins, and cardiac glycosides compounds detected, but the tannins were decreased. These secondary metabolites were correlated with total phenolic content (TPC) and total flavonoid content (TFC). The increasing of black tea proportion in drink significantly decreased DPPH free radical scavenging activity and iron ion reducing power, except for 100% black tea proportion. Tannin compounds seems determining antioxidant activity.  Based on coefficient correlation between TPC or TFC and DPPH free radical scavenging activity or iron ion reducing power, the result showed that DPPH free radical scavenging activity was dominantly contributed by TPC and iron ion reducing power was determined by TPC and TFC. ABSTRAKPenelitian ini dilakukan untuk mengetahui potensi minuman daun beluntas teh hitam sebagai antioksidan pada berbagai proporsi. Penelitian ini menggunakan rancangan acak kelompok satu faktor, yaitu proporsi daun beluntas teh hitam meliputi 100:0; 75:25; 50:50; 25:75; dan 0:100% (b/b). Tiap faktor diulang sebanyak 5 kali. Parameter yang diamati pada penelitian ini meliputi kandungan metabolit sekunder, total fenolik (TPC), total flavonoid (TFC), kemampuan menangkal radikal bebas DPPH, dan kemampuan mereduksi ion besi. Data dianalisis secara statistik dengan Analysis of Variance (ANOVA) pada α = 5%, jika terdapat beda signifikan dilanjutkan dengan uji Duncan's Multiple Range Test (DMRT). Data dinyatakan dengan rata-rata ± standar deviasi.  Hasil menunjukkan bahwa metabolit sekunder yang terkandung dalam minuman daun beluntas teh hitam pada berbagai proporsi adalah alkaloid, flavonoid, fenolik, saponin, tannin, dan kardiak glikosida. Peningkatan proporsi teh hitam menambah intensitas senyawa alkaloid, fenolik, flavonoid, saponin, dan kardiak glikosida yang terdeteksi, tetapi kandungan senyawa tannin berkurang. Kandungan metabolit sekunder ini berkorelasi dengan total fenolik (TPC) dan total flavonoid (TFC). Peningkatan proporsi teh hitam dalam minuman menurunkan kemampuan menangkal radikal bebas DPPH dan kemampuan mereduksi ion besi, kecuali pada proporsi teh hitam 100%. Kandungan senyawa tannin dalam minuman menentukan aktivitas antioksidan. Berdasarkan koefisien korelasi antara TPC atau TFC dan kemampuan menangkal radikal bebas DPPH atau kemampuan mereduksi ion besi, hasil menunjukkan bahwa kemampuan menangkal radikal bebas DPPH dominan dikontribusi oleh TPC dan kemampuan mereduksi ion besi ditentukan oleh TPC dan TFC.
PENGEMBANGAN USAHA PRODUKSI MAKANAN OLAHAN RINGAN DI DESA CURAH COTTOK SITUBONDO JAWATIMUR Andrew Joewono; Rasional Sitepu; Lanny Agustine; Tarsisius Dwi Wibawa Budianta; Indah Kuswardani; Nekhasius Agus Sunarjanto; Suratno Suratno
PeKA: Jurnal Pengabdian Kepada Masyarakat Vol 5, No 1 (2022): Juni
Publisher : LPPM, Universitas Katolik Widya Mandala Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33508/peka.v5i1.3814

Abstract

Business development to increase the income of MSME actors by taking into account the potential of the village. Business development in the form of the production of corn chips snack food, raw materials in the form of corn have been produced on village-owned agricultural land and have been harvested, this is strongly supported by agricultural products from the area so that the development of a light processed food business is very feasible to do, so training is needed to make a business plan, which in the end is expected to improve the welfare of business actors
Pelatihan Pembuatan Produk Pangan Potensi Tersimpan Beku Bagi UMKM Di Desa Keboananom, Gedangan, Sidoarjo Ignasius Radix A.P. Jati; Tarsisius Dwi Wibawa Budianta; Erni Setijawaty
ABDINE: Jurnal Pengabdian Masyarakat Vol. 3 No. 1 (2023): ABDINE : Jurnal Pengabdian Masyarakat
Publisher : Sekolah Tinggi Teknologi Dumai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52072/abdine.v3i1.547

Abstract

Kegiatan pengabdian masyarakat ini bekerjasama dengan mitra pemilik usaha maupun calon pengusaha UMKM yang berada di wilayah Kelurahan Keboananom, Kecamatan Gedangan, Kabupaten Sidoarjo. Terdapat 6 mitra yang terlibat dalam kegiatan ini. Pelaksanaan kegiatan dimulai dengan identifikasi masalah dan diskusi bersama mitra mengenai peluang usaha frozen food dan bagaimana mitra dikenalkan dengan produk-produk yang dapat diproduksi dan disimpan dalam bentuk frozen. Setelah diskusi maka mitra dilatih untuk membuat produk yang dapat disimpan beku. Pada kegiatan praktek ini, mitra diberikan formula dan cara kerja serta mempraktekkan pembuatan bakso dan sosis premium dan ekonomis, serta dessert kekinian berbahan ubi jalar ungu, serta perhitungan harga pokok produksi dan perkiraan harga jual. Dari hasil kegiatan, pengetahuan mitra akan produk yang dibekukan, ketrampilan dalam pembuatan produk, dan kemampuan perhitungan harga pokok produksi meningkat. Setelah pelatihan diharapkan mitra dapat meningkatkan ketrampilan dengan mempraktekkan di tempat usaha masing-masing dan menangkap peluang membuat unit usaha baru.
STUDI EKSPLORASI PENGELOLAAN USAHA UNTUK PENGEMBANGAN SISTEM PENDAMPINGAN USAHA KECIL MENENGAH PANGAN ANGGOTA KOPERASI CREDIT UNION PRIMA DANARTA Rr. Puruwita Wardani; Elisabeth Supriharyanti; Thomas Aquinas Wijanarko; Tarsisius Dwi Wibawa Budianta
JRMA (Jurnal Riset Manajemen dan Akuntansi) Vol 11, No 2 (2023): Periode Agustus - November
Publisher : Fakultas Bisnis

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33508/jrma.v11i2.1228

Abstract

Keberlanjutan usaha kecil menengah (UKM) pangan perlu memperhatikan akses pemasaran, keamanan dan pengemasan produk, serta pengelolaan keuangan usaha. Tujuan penelitian ini adalah untuk mengeksplorasi permasalahan yang dialami oleh UKM pangan. Penelitian ini menggunakan pendekatan kualitatif melalui focus group discussion (FGD) pada 22 informan anggota Koperasi Simpan Pinjam (KSP) Credit Union (CU) Prima Danarta (KPD). Hasil penelitian menunjukkan lima tema yang menunjukkan faktor pendukung dan penghambat dalam pengelolaan UKM yaitu motivasi usaha, permasalahan pemasaran, permasalahan keuangan, permsalahan sumber daya manusia dan operaisonal serta solusi yang sudah diupayakan. Penelitian ini berimplikasi secara praktik tentang perlunya mengembangkan sistem pendampingan untuk mengatasi permasalahan yang dihadapi oleh UKM pangan khususnya anggota KSP CU Prima Danarta.The sustainability of food small medium entreprise (SMEs) needs to pay attention to marketing access, product safety and packaging, as well as business financial management. The purpose of this research is to explore the problems experienced by food SMEs. This study used a qualitative approach through focus group discussions (FGD) on 22 informants who were members of Koperasi Simpan Pinjam (KSP) Credit Union (CU) Prima Danarta (KPD). The research results show five themes that indicate supporting and inhibiting factors in managing SMEs, namely business motivation, marketing problems, financial problems, human resource and operational problems and the solutions that have been attempted. This research has practical implications regarding the need to develop a mentoring system to overcome the problems faced by food SMEs, especially members of KSP CU Prima Danarta.
PELATIHAN PENGEMBANGAN PRODUK DAN PENGOLAHAN PASCA PANEN BIJI KOPI SINGLE ORIGIN BAGI KELOMPOK TANI DESA KUCUR, KABUPATEN MALANG Wibowo, Wahyudi; Budianta, Tarsisius Dwi Wibawa; Suseno, Thomas Indarto Putut; Kristyanto, Visi Saujaningati; Skalastika, Brigita Rambu; Andriani, Angelica; Andreas, Stefanie Lorily; Banua, Agnes Caroline; Juanda, Keiko Zefanya
Jurnal Abdi Insani Vol 11 No 4 (2024): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v11i4.2022

Abstract

Malang Regency is known as one of the coffee agro-industry centers in East Java, where most of the coffee bean production in this area is produced by small-scale farmers. One of them is a coffee farmer community in the Kucur Village who belongs to the Republik Tani Mandiri (RTM) farmer group. The farmers' lands in Kucur Village are located on the slopes of Mount Kawi, at an altitude of 850-1,000 mdpl. The climate and fertile soil conditions in the area meet the requirements for coffee cultivation, especially for the Arabica type. The challenge of coffee development in Kucur Village lies in the fact that the produced coffee beans product (green beans) has not yet met high quality standards, necessitating the improvement of post-harvest processing techniques or further processing the beans into ground coffee to achieve a higher added value. This community service program aims to provide training and mentoring on standard post-harvest coffee bean processing techniques. The program was conducted in a participatory manner, beginning with the alignment of common goals and expectations with our farmer group counterpart. Then we continued with training on sorting, fermentation, drying, and storage techniques, which includes practical exercises. The farmer group counterparts' processing unit serves as the location for the training. The next stage is to provide assistance and evaluate the results of the training through testing the quality and taste of the Arabica coffee beans produced. There were four samples tested, each representing a different processing technique. Based on the results of the coffee bean quality test, all samples were met the criteria of Grade 1, or premium beans. Meanwhile, the cupping test results showed that all samples are scored above 80 points, indicating their classification as specialty coffee. These results suggest that the coffee beans has the potential to be developed as single origin coffee products, in the effort to enhance the economic value and welfare of the RTM coffee farmers.
Sifat Fisikokimia, Antioksidan, dan Sensori Infusa Herbal Daun Beluntas (Pluchea indica Less) dengan Penambahan Daun Kelor (Moringa oleifera Lam): Physicochemical, Antioxidant, and Sensory Properties of Herbal Infusion of Pluchea indica Less Leaf with Moringa oleifera Lam Leaf Addition Widyawati, Paini Sri; Suseno, Thomas Indarto Putut; Budianta, Tarsisius Dwi Wibawa; Dyancandra, Gabriella Natasha; Nayottama, Ignasius Pamudji Anggaraksa
JURNAL AGROTEKNOLOGI Vol. 18 No. 2 (2024)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v18i2.46673

Abstract

Pluchea (Pluchea indica Less) leaf powder about 2 grams that was brewed in hot water at 95oC for 5 minutes resulted in herbal infusion with the highest panelist acceptance but low antioxidant activity compared to the other proportions in previous research. So that, it is necessary to add other herbs to increase antioxidant activity, i.e. moringa (Moringa oleifera Lam). This research aimed to determine the effect of moringa (Moringa oleifera Lam) leaves powder proportion to physicochemical, antioxidant, and sensory properties on pluchea (Pluchea indica Less) leaf powder infusion. The design of the research was a randomized block design (RBD) with a single factor, i.e. the proportions of pluchea and moringa leaves powder consisting of 7 treatment levels [100:0, 90:10, 80:20, 70:30, 60:40, 50:50, and 40:60 (%w/w) respectively]. The result showed that the proportion of moringa leaves powder significantly influenced the physicochemical and sensory properties of infusion. The higher proportion of pluchea leaf powder caused the increasing of moisture content, pH, lightness (L*), redness (a*), yellowness (b*), hue (oh), and chroma (C), but the decreasing of total acid and turbidity of pluchea leaf powder infusion. The improvement of pluchea leaf powder proportion significantly reacted on the bioactive compounds and antioxidant activities. The highest of the bioactive compounds and antioxidant activities were had of pluchea leaves powder infusion at 100:0 (%w/w) proportion of moringa leaves. Based on sensory analysis, the best treatment of pluchea leaf powder infusion was obtained at pluchea and moringa leaves proportion at 90:10 (%w/w) with 1.04 score. In the future, this formulation can be used as an alternative of herbal drink.  Keywords: infusion, leaf powder, physicochemical, pluchea indica less, sensory
Analisis Profesionalisme, Etika, dan K3L terhadap Sustainability Pekerjaan Paving Block Berbasis Limbah FABA Saputro, Yayan Adi; Budianta, Tarsisius Dwi Wibawa
Widya Teknik Vol. 24 No. 1 (2025): May
Publisher : Fakultas Teknik, Universitas Katolik Widya Mandala Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33508/wt.v24i1.7298

Abstract

Pembangunan infrastruktur berkelanjutan semakin berfokus pada daur ulang limbah industri, seperti Fly ash dan Bottom ash (FABA), menjadi bahan blok paving (paving block). Studi ini mengkaji kelayakan blok paving berbasis FABA melalui pendekatan metode campuran yang menggabungkan survei dan uji laboratorium. Survei menilai kesadaran pekerja konstruksi terhadap profesionalisme, etika, dan kepatuhan K3L, sementara uji laboratorium mengevaluasi kuat tekan dan penyerapan air. Survei menyelidiki kesadaran pekerja konstruksi terhadap profesionalisme, praktik etika, dan kepatuhan K3L, sementara pekerjaan laboratorium menentukan karakteristik mekanis blok paving berbasis FABA, seperti kuat tekan dan penyerapan air apung. Data dianalisis dengan statistik deskriptif bersama dengan regresi, ANOVA, dan uji korelasi. Ditemukan bahwa profesionalisme, etika, dan praktik K3L memengaruhi keberlanjutan proyek blok paving berbasis FABA. Analisis korelasi menunjukkan bahwa ada hubungan yang kuat antara Profesionalisme dan Keberlanjutan (r = 0,957) dan antara K3L dan etika (r = 0,998). Hasil regresi menunjukkan bahwa profesionalisme memiliki pengaruh positif langsung terhadap keberlanjutan (nilai R² 0,917 dengan nilai p 0,0426). Hasil uji laboratorium menunjukkan bahwa blok paving berbasis FABA memiliki kuat tekan sebesar 21,8 MPa pada umur 28 hari, yang termasuk dalam kelas mutu B dengan hasil penyerapan sebesar 6%.
The Effect of Aggregate Gradation Variation on Mechanical Performance and Porosity of Porous Geopolymer Concrete Saputro, Yayan Adi; Qomaruddin, Mochammad; Budianta, Tarsisius Dwi Wibawa
Journal of Green Science and Technology Vol 9 No 1 (2025): Journal of Green Science and Technology Vol. 9 No. 1 March 2025
Publisher : Faculty of Engineering, Universitas Swadaya Gunung Jati

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33603/jgst.v9i1.9940

Abstract

Porous geopolymer concrete has gained attention as a sustainable and environmentally friendly alternative to conventional Portland cement-based concrete, utilizing industrial waste such as fly ash. This study investigates the effect of aggregate gradation variations on the mechanical properties, porosity, and sustainability of fly ash-based porous geopolymer concrete. The experimental method was employed, utilizing fly ash as the primary binder, sodium hydroxide (NaOH) as the activator, and coarse aggregates of varying sizes (3/8", 1/2", and 3/4"). The concrete samples were tested for compressive strength and porosity at 7, 14, and 28 days following ASTM standards. The results indicate that aggregate gradation significantly influences the mechanical properties, porosity, and sustainability of geopolymer concrete. Smaller aggregate sizes (3/8") produced higher compressive strength (5.42 MPa at 28 days) but lower porosity, while larger aggregates (3/4") increased porosity but reduced compressive strength. Additionally, the study confirms that geopolymer concrete using fly ash as a binder meets the standard requirements for setting time, specific gravity, and durability. These findings contribute to optimizing porous geopolymer concrete for sustainable construction applications, particularly in drainage and permeable pavement systems, promoting waste utilization and environmental sustainability.  Keyword: Porous geopolymer concrete, fly ash, , porosity, waste, sustainability
Co-Authors Andreas, Stefanie Lorily Andrew Joewono Andriani, Angelica Anggraeni, Octavia Carolina Angriani, Vivi Banua, Agnes Caroline D., Eunike Intar Dian I Y Ribka Stefanie Wongso, Paini Sri Widyawati, Tarsisius D B Fenny A K, Evelyn L W, Dian I Y Dyancandra, Gabriella Natasha Elisabeth Supriharyanti F., Shanly Vivia Haditanojo, Venny Halim, Maria Olivia Indah Kuswardani Jati, Ignasius Radix A.P. Juanda, Keiko Zefanya Kristyanto, Visi Saujaningati Lanny Agustine Maria Olivia Halim Natria, Ursula Angelika Nayottama, Ignasius Pamudji Anggaraksa Nekhasius Agus Sunarjanto Paini Sri Widyati Prastianti, Litarasmi Qomaruddin, Mochammad Rr. Puruwita Wardani Saputro, Yayan Adi Setijawaty, Erni Setiokusumo, Christine Sitepu, Rasional Skalastika, Brigita Rambu Soepardi, H. Goeswono Srianta, Ignatius Suratno Suratno Thomas Aquinas Wijanarko Thomas Indarto Putut Suseno Trisnawati, Chatarina Yayuk Tristanto, Nerissa Arviana Utomo, Adrianus Rulianto Wahyudi Wibowo Werdani, Yesiana Dwi Wahyu Yuliana Yuliana