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KONDISI PERSONAL HYGIENE DAN SANITASI PABRIK TAHU DI SENTRA INDUSTRI TAHU KAMPUNG KRAJAN MOJOSONGO SURAKARTA DAN PENGARUHNYA TERHADAP HYGIENITAS TAHU YANG DIPRODUKSI CICIK SUDARYANTININGSIH; YONATHAN SURYO PAMBUDI
JURNAL EKONOMI, SOSIAL & HUMANIORA Vol 2 No 11 (2021): INTELEKTIVA : JURNAL EKONOMI, SOSIAL DAN HUMANIORA (EDISI - JUNI 2021 )
Publisher : KULTURA DIGITAL MEDIA ( Research and Academic Publication Consulting )

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Almost all family in Indonesia got tofu as a regular menu. Tofu have a good amount of nutrition that good for health. Therefor tofu must meet food worthiness and food safety. Food worthiness is a condition when food doesn’t dammaged, rotten dirty or decomposed. Food safety is an effort to prevent food from biology contamination, chemist contamination or any other factor that threaten human health. This contamination came from less good factory sanitation or tofu artisan with less personal hygiene. Purpose of this study 1). Identify the personal hygiene of tofu artisan in Krajan Mojosongo Surakarta. 2) Identify the sanitation of tofu factory in Krajan Mojosongo Surakarta. 3) Describe the effect of personal hygiene on the tofu produced. 4) Describe the sanitation of tofu factory on the tofu produced. Method This is an experimental, with three. Step one and two, with quesionaire, to gather information about personal hygiene and sanitation of tofu factory. Step three, simple experiment to compare tofu freshness between tofu artisan with good personal hygiene and less good personal hygiene, and comparing between tofu factory with good sanitation and less good sanitation. The conclusions of this research are: 1) From the process of making and packaging tofu in the tofu industry center, Krajan village, Mojosongo, Surakarta, there are 36 percent (%) respondents who know tofu craftsmen have or practice good personal hygiene and the remaining 64 percent (%) do not. or have not implemented good personal hygiene; 2) The sanitation of the tofu factory in Krajan Mojosongo Surakarta is known to be 33 percent (%) in good condition, while 40 percent (%) is classified as adequate, and the remaining 27 percent (%) is in poor condition; 3) Tofu produced by craftsmen with good personal hygiene can last up to three (3) days of freshness, while tofu produced by craftsmen with poor personal hygiene in two (2) days has suffered physical damage; 4) Tofu that is produced in factories with good sanitation, the freshness can last up to three (3) days. Meanwhile, tofu that is produced by factories with poor sanitation in two (2) days has suffered physical damage.

ANALISA CEMARAN Eschericia coli DAN Salmonella sp. SERTA KUALITAS FISIK TAHU DITINJAU DARI SANITASI PABRIK TAHU DI SENTRA INDUSTRI TAHU KRAJAN MOJOSONGO SURAKARTA WIDIANTO; CICIK SUDARYANTININGSIH; YONATHAN SURYO PAMBUDI
JURNAL EKONOMI, SOSIAL & HUMANIORA Vol 3 No 03 (2021): INTELEKTIVA : JURNAL EKONOMI, SOSIAL DAN HUMANIORA (EDISI - OKTOBER 2021 )
Publisher : KULTURA DIGITAL MEDIA ( Research and Academic Publication Consulting )

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Tahu merupakan makanan berprotein tinggi dan baik untuk meningkatkan imun di masa pandemi Covid-19. Tingginya kadar protein pada tahu menjadikan tahu media yang baik bagi pencemar makanan, seperti bakteri Eschericia coli dan Salmonella sp. Sumber pencemar ini biasanya berasal dari sanitasi pabrik yang kurang baik. Kehadiran bakteri E Coli dapat menimbulkan bau busuk, rasa asam, dan lendir pada produksi tahu. Tahu yang tercemar bakteri Eschericia coli jika dikonsumsi akan menyebabkan penyakit pencernaan, misalnya diare. Sedangkan Salmonella sp. dapat menyebabkan terjadinya penyakit thypus. Tujuan dari penelitian ini sdslsh 1) Menganalisa kondisi fisik tahu ditinjau dari sanitasi pabrik tahu. 2) Mengidentifikasi keberadaan Eschericia coli pada tahu dari pabrik tahu dengan sanitasi yang baik dan yang kurang baik. 3) Mengidentifikasi keberadaan Salmonella typhi pada tahu dari pabrik tahu dengan sanitasi yang baik dan yang kurang baik. 4) Mengidentifikasi kelayakan tahu produk pabrik tahu di Krajan untuk dikonsumsi. Penelitian secara observasional. Uji fisik tahu dilakukan dengan mengambil sampel dari pabrik dengan sanitasi baik dan kurang baik, selanjutnya dilakukan pengamatan kesegarannya kekerasan, warna dsn lendir, hingga hari ke-3. Uji cemaran Eschericia coli dilakukan dengan mengambil sampel dari pabrik dengan sanitasi baik dan kurang baik, selanjutnya dilakukan pemeriksaan laboratorium di Laboratorium UPTD Dinas Kesehatan Kota Surakarta. Uji kelayakan konsumsi tahu diperoleh dengan cara membandingkan hasil uji laboratorium dengan SNI 01-3142-1998 tentang syarat mutu tahu. Kesimpulan dari penelitian ini adalah 1) Tahu dari pabrik tahu dengan sanitasi yang baik memiliki kondisi fisik yang baik selama dua hari. Sedangkan tahu dari pabrik tahu dengan sanitasi yang baik memiliki kondisi fisik yang baik selama satu hari. 2) Keberadaan bakteri Eschericia coli dan Salmonella sp. pada tahu dari pabrik dengan sanitasi baik maupun tidak baik adalah negatif. 3) Tahu dari pabrik tahu dengan sanitasi yang baik layak dikonsumsi hingga hari ke dua setelah tahu diproduksi, sedangkan tahu dari pabrik tahu dengan sanitasi yang tidak baik (buruk) hanya layak dikonsumsi selama satu hari setelah proses produksi.

Pengaruh Koagulan PAC dan Tawas Terhadap Surfaktan dan Kecepatan Pengendapan Flok Dalam Proses Koagulasi Flokulasi Elvis Umbu Lolo; Yonathan Suryo Pambudi; Richardus Indra Gunawan; Widianto Widianto
Jurnal Serambi Engineering Vol 5, No 4 (2020)
Publisher : Fakultas Teknik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/jse.v5i4.2315

Surfactants are compounds that make up deterjents, which if deterjent is dumped into the river it will cause pollution. In the province of West Java, river water and receiving water bodies, based on the results of the study, showed moderate to severe pollution by wastewater containing deterjents. The results showed that the PAC coagulant and alum has a small effect on the decrease in surfactant and floc velocity settling, where the decrease in surfactant in the rainy season for PAC coagulant is 49.51% and alum coagulant 40.73%. While in the dry season the decrease in surfactant with PAC coagulant 41.06% and alum coagulant 31.10%. Then the floc velocity settling was measured to explain the correlation of surfactant decline, and the results obtained for the rainy season floc velocity settling with PAC coagulant was 0.80 cm / minute and alum was 0.27 cm / minute. Whereas in the dry season with the PAC coagulant the floc velocity settling was 0.91 cm / minute and the alum coagulant was 0.31 cm / minute. The results of quantitative regression analysis with the SPSS statistical test showed that the H0 hypothesis was accepted, that the coagulant had no effect on surfactant reduction and floc velocity settling.

Penilaian Dampak Lingkungan Industri Tahu Menggunakan Life Cycle Assessment (Studi Kasus: Pabrik Tahu Sari Murni Kampung Krajan, Surakarta) Elvis Umbu Lolo; Richardus Indra Gunawan; Agerippa Yanuranda Krismani; Yonathan Suryo Pambudi
Jurnal Serambi Engineering Vol 6, No 4 (2021): Oktober 2021
Publisher : Fakultas Teknik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/jse.v6i4.3480

The problem faced by the tofu industry is waste management. So, it is necessary to do so that tofu waste does not pollute the environment by managing waste and emissions, efficient consumption of energy, materials, andwater. One way to identify environmental pollution is by Life Cycle Assessment. This study uses the Life Cycle Assessment (LCA) method. The LCA flow in this study is to determine goals and scopes, create inventory data, make grouping impacts and how much impact they generate, as well as interpreting to provide improvements. The functional unit in this study is 1 kg of tofu which is produced in 1 day. The results of this study were divided into five impact categories, namely, climate change, the most important being 2195 kg CO2, human toxicity potential at 2187 kg 1,4-Dikchloro benzene, eutrophication at 0.935 kg PO4, photo oxidant at 0.797 kg C2H4, and acidification at 15,915 kg. SO2. The recommended improvement alternative is to make efforts to use water efficiently during the tofu production process, including the need to clean the scale in the steam boiler to increase the volume of steam produced, so that the use of water and energy is more efficient.

Reduksi Kadar Phospat Limbah Cair Rumah Sakit Menggunakan Bakung Putih (Crinum asiaticum Linn.) (Studi Kasus: RSUD dr. Soehadi Prijonegoro Kabupaten Sragen) Bayu Kusuma Adi; Elvis Umbu Lolo; Richardus Indra Gunawan; Yonathan Suryo Pambudi
Jurnal Serambi Engineering Vol 6, No 2: April 2021
Publisher : Fakultas Teknik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/jse.v6i2.2887

RSUD dr. Soehadi Prijonegoro Sragen produces liquid waste containing microorganisms, toxic and radioactive chemicals. The results of the laboratory examination showed that the liquid waste level always exceeded the quality standard, namely the parameter of phosphate. The phosphate level in September 2013 was 4.80 mg / L, while in December 2013 the concentration was 2.60 mg / L, so additional treatment is needed, one of which is phytoremediation using white daffodils (Crinum asiaticum Linn.). This research method is an experimental research design with pre-post Test with Control Group Design where the wastewater will pass through a wet tank containing white lily plants with a residence time of 24 hours/day and a treatment rate of 1100 liters/day. Th research aimed to determine the effect of phytoremediation of white daffodils on the reduction of phosphate levels and the average percentage of its reduction. The results of this study in the ninth and tenth sample collection met the quality standards of 1.99 mg / L and 1.89 mg / L. Phytoremediation of white daffodils (Crinum asiaticum linn.) may reduce phosphate levels by 45.59%.

PENGARUH FAKTOR PREDISPOSITION, ENABLING DAN REINFORCING TERHADAP PERILAKU MASYARAKAT PERKOTAAN MENGELOLA SAMPAH RUMAH TANGGA YANG DI MEDIASI OLEH VARIABEL MOTIVASI (STUDI KASUS DI RW V DAN VI KELURAHAN JOYOTAKAN, KECAMATAN SERENGAN, KOTA SURAKARTA) Yonathan Suryo Pambudi; Agerippa Yanuranda Krismani
Jurnal Kesehatan Kusuma Husada Vol. 8 No. 1, Januari 2017
Publisher : Universitas Kusuma Husada Surakarta

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ABSTRAK Penelitian ini tentang pengaruh faktor predisposition, enabling, dan reinforcing terhadap perilaku masyarakat perkotaan mengelola sampah rumah tangga yang dimediasi oleh variabel motivasi. Penelitian ini dilaksanakan di RW V dan VI Kelurahan Joyotakan, Kota Surakarta. Penelitian ini dilaksanakan untuk mengetahui bagaimana pengaruh faktor predisposition, enabling, dan reinforcing terhadap motivasi masyarakat mengelola sampah; bagaimana pengaruh faktor predisposition, enabling, reinforcing dan motivasi terhadap perilaku mengelola sampah; bagaimana pengaruh variabel motivasi memediasi hubungan antara faktor predisposition, enabling, dan reinforcing terhadap perilaku mengelola sampah; serta bagaimana model keterkaitan antara faktor predisposition, enabling, dan reinforcing terhadap perilaku mengelola sampah yang di mediasi oleh variabel motivasi. Penelitian ini merupakan penelitian konfirmatori yang bertujuan mengetahui ada tidaknya hubungan antar variabel (hubungan kausalitatif) yang telah dikembangkan dari penelitian-penelitian terdahulu dengan fakta atau kejadian yang sesungguhnya di lapangan. Populasi penelitian adalah seluruh warga RW V dan VI Joyotakan. Jumlah populasi sebanyak 765 Kepala Keluarga (KK), sedangkan jumlah sampel sebanyak 150 KK. Data yang digunakan adalah data primer. Teknik analisis data dilakukan dengan metode kuantitatif menggunakan bantuan software Amos Versi 21. Hasil penelitian menunjukkan bahwa model keterkaitan antara faktor predisposition, enabling, dan reinforcing terhadap perilaku mengelola sampah rumah tangga yang di mediasi oleh variabel motivasi dapat diterima. Hasil perhitungan dengan software Amos versi 21 diperoleh nilai Chi Square 575,861 < c2 (5%;676) = 737,596 dan nilai probability 0,998 > Ã¡ = 0,05. Faktor predisposition, dan enabling berpengaruh terhadap motivasi masyarakat mengelola sampah, sedangan faktor reinforcing tidak berpengaruh terhadap motivasi masyarakat mengelola sampah. Faktor predisposition, enabling, dan motivasi berpengaruh terhadap perilaku masyarakat mengelola sampah, sedangkan faktor reinforcing tidak berpengaruh baik secara langsung maupun tidak langsung terhadap perilaku masyarakat mengelola sampah. Motivasi mengelola sampah rumah tangga memediasi hubungan antara faktor enabling terhadap perilaku mengelola sampah, tetapi tidak memediasi variabel predisposition, dan reinforcing. Kata Kunci : Sampah rumah tangga, Predisposition, Enabling, Reinforcing, Motivasi, Perilaku. ABSTRACT This study was examined the effect of predisposition, enabling and reinforcing to the behavior of urban communities in household waste managing that was mediated by motivational variables. This research was conducted in RW V and VI Joyotakan, Surakarta. This study objectives were known the effect of predisposition, enabling and reinforcing factors to the motivation in managing household waste; the effect of predisposition, enabling, reinforcing and motivation to wastemanaging behavior; the effect of motivation variables mediated the association between predisposition, enabling and reinforcing factors to the behavior of wastemanaging; and determined the relationship model between the predisposition, enabling and reinforcing factors to the behavior of waste managing mediated by motivational variables. This is confirmatory study aimed determined the variables interrelationship (causal correlation) which has been developed from previous studies with actual facts or events on the ground. The study populations are all of residents in RW V and VI Joyotakan.Population total are 765 households, while the number of study samples are 150 households.The study data was used primary data.Data analysis technique was used quantitative methods using statistical software Amos Version 21. The results were showed that the model of the relationship between the factors of predisposition, enabling and reinforcing to behavior of household waste managing that is mediated by motivational variables are acceptable.The calculations results by Amos version 21 software was obtained Chi Square values of 575.861 < X2 (5%; 676) = 737.596 and probability value of 0.998 > Ã¡ = 0.05. The factors of predisposition and enabling were affected to the motivation of people in household waste managing, while reinforcing factors do not affected to motivation of people in household waste managing.Factors of predisposition, enabling, and motivation were affected the behavior of household waste managing, while reinforcing factors do not affected either directly or indirectly to the behavior of household waste managing. Motivation of household waste managing was mediated the relationship between the enabling factor to the waste managing behavior, but does not mediated the variables of predisposition and reinforcing. Keywords: household waste, predisposition, enabling, reinforcing, motivation, behavior.

UPAYA PENINGKATAN SERAT TEMPE KEDELE MELALUI PENAMBAHAN BUAH PARE (MOMORDICA CHARANTINA) SEBAGAI PANGAN FUNGSIONAL Cicik Sudaryantiningsih; Yonathan Suryo Pambudi
Jurnal Kesehatan Kusuma Husada Vol. 8 No. 1, Januari 2017
Publisher : Universitas Kusuma Husada Surakarta

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ABSTRAK Tempe merupakan makanan yang kaya zat gizi, dan baik bagi kesehatan tubuh. Tetapi saat pengolahan tempe terjadi penurunan kadar serat pangan, yaitu dari serat kedelai sebesar 3,2 gram per 100 gr bahan. turun menjadi 1,6 gr per 100 gr bahan. padahal serat makanan sangat penting terutama untuk mencegah konstipasi, obesitas, penyakit jantung, dan diabetes. Serat banyak terdapat pada buah dan sayur, misalnya pare (Momordica charantina). Oleh sebab itu, penulis ingin mengetahui peningkatan kadar serat pada tempe kedelai yang disubstitusi dengan buah pare. Penelitian bertujuan untuk mengetahui : 1) Potensi pare (Momordica charantina) sebagai bahan yang mampu meningkatkan kadar serat pangan pada tempe kedelai; 2) Perbandingan serat pangan antara tempe kedelai dengan tempe pare; 3) Potensi tempe pare sebagai pangan fungsional; 4) Potensi tempe pare untuk dapat diterima di masyarakat. Penelitian dilakukan pada bulan Februari - Maret 2016 di pabrik tahu DELE EMAS Krajan RT 02 RW 01, Mojosongo, Surakarta, sedangkan uji kadar serat dilakukan di Universitas Setia Budi Surakarta. Kesimpulan penelitian adalah : 1) Buah Pare (Momordica charantina) memiliki potensi sebagai bahan pembuat tempe berserat tinggi; 2) Kadar serat tempe pare per 100 gr adalah 8,17% sedangkan tempe kedele 6,27%.; hasil penelitian LIPI 100 gr tempe terdapat serat sebesar 1,4%; 3) Tempe pare merupakan pangan fungsional karena memiliki kadar serat makanan yang tinggi; 4) Tempe pare dapat diterima di masyarakat. Kata kunci : tempe pare (Momordica charantina), serat makanan, pangan fungsional ABSTRACT Tempe (fermented soybean) is a high nutrients food, and good for health. But when the soybean processing there are decreased levels of fiber dietary, that is soybean fiber of 3.2 grams per 100 grams of material decrease to 1.6 grams per 100 grams of material. Dietary fiber is especially important to prevent constipation, obesity, heart disease, and diabetes. Fiber found in many fruits and vegetables, such as bitter melon (Momordica charantina). Therefore, the authors want determined the increasing of fiber content in soybean tempe substituted by bitter melon. The study objectives were determined: 1) the potential of bitter melon (Momordica charantina) as the material that capable to increase the fiber content of soybean tempe; 2) Comparison of dietary fiber between soybean tempe and bitter melon tempe; 3) The potential of bitter melon tempe as a functional food; 4) Potential of bitter melon tempe to be accepted in the society. This study was conducted in mid-February to March 2016 for the tofu factory of DELE EMAS Krajan RT 02 RW 01, Mojosongo, Surakarta. While fiber content testing was done at the Setia Budi University of Surakarta. The study conclusions are : 1) Bitter melon (Momordica charantina) has potential as high-fiber tempe ingredient; 2) Levels of bitter melon tempe fiber per 100 grams is 8.17%, while soybean tempe is 6.27%. The LIPI research is fibers per 100 grams tempe is 1.4%; 3) Bitter melon tempe is a functional food because it has high levels of dietary fiber; 4) Bitter melon tempe was accepted in the society Keywords : bitter melon (Momordica charantina) tempe, dietary fiber, functional foods

ANALISIS PENERAPAN PRODUKSI BERSIH PADA PRODUKSI TAHU: STUDI KASUS DI PABRIK TAHU DELE EMAS, KRAJAN, MOJOSONGO SURAKARTA Cicik Sudaryantiningsih; Yonathan Suryo Pambudi
JURNAL EKONOMI, SOSIAL & HUMANIORA Vol 7 No 02 (2025): INTELEKTIVA : JURNAL EKONOMI, SOSIAL DAN HUMANIORA - EDISI MEI -AGUSTUS 2025
Publisher : KULTURA DIGITAL MEDIA ( Research and Academic Publication Consulting )

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Penelitian ini bertujuan untuk menganalisis penerapan konsep produksi bersih (clean production) dalam proses pembuatan tahu di Pabrik Tahu Dele Emas, Krajan, Mojosongo, Surakarta. Produksi bersih merupakan pendekatan preventif yang bertujuan meminimalkan limbah dan pencemaran sejak awal proses produksi, sehingga mendukung efisiensi sumber daya dan keberlanjutan lingkungan. Penelitian ini menggunakan pendekatan studi kasus dengan metode observasi langsung, wawancara mendalam, serta dokumentasi aktivitas produksi dan pengelolaan limbah. Hasil penelitian menunjukkan bahwa Pabrik Tahu Dele Emas telah menerapkan beberapa prinsip produksi bersih, seperti pemanfaatan kembali air rendaman kedelai dan penggunaan bahan baku lokal untuk mengurangi emisi transportasi. Namun, masih ditemukan keterbatasan dalam pengelolaan limbah padat dan cair yang berpotensi mencemari lingkungan sekitar. Selain itu, kesadaran tenaga kerja terhadap prinsip produksi ramah lingkungan masih perlu ditingkatkan melalui pelatihan berkelanjutan. Penelitian ini merekomendasikan penguatan manajemen limbah, pemanfaatan teknologi sederhana untuk daur ulang limbah, serta peningkatan kapasitas SDM dalam pengelolaan produksi bersih. Temuan ini diharapkan dapat menjadi rujukan bagi pelaku industri kecil lainnya untuk mengintegrasikan prinsip produksi bersih dalam aktivitas usahanya guna mencapai efisiensi, produktivitas, dan kelestarian lingkungan

PENGARUH APLIKASI PUPUK KOMPOS TERHADAP TOLERANSI SELADA(LACTUCA SATIVA) PADA SUHU 360C-400C Noriani; Yonathan Suryo Pambudi
JURNAL EKONOMI, SOSIAL & HUMANIORA Vol 7 No 02 (2025): INTELEKTIVA : JURNAL EKONOMI, SOSIAL DAN HUMANIORA - EDISI MEI -AGUSTUS 2025
Publisher : KULTURA DIGITAL MEDIA ( Research and Academic Publication Consulting )

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This study analyzes the growth tolerance of lettuce (Lactuca sativa) to high temperatures with the application of compost fertilizer at Jl. Klodran Selatan No. 30, Kronggahan RT 02/RW 07, Banturan, Colomadu, Karanganyar, Central Java. Lettuce growth is inhibited at temperatures (36°C-400C) at this research location. The objectives are to evaluate the effect of high temperature on lettuce growth, the impact of heat stress, and the effectiveness of compost fertilizer in improving tolerance to high temperatures and yield quality. A completely randomized design (CRD) with five treatments (compost percentage: 0%, 30%, 50%, 60%, 100%) and four replications was used. Observed parameters included plant height and leaf color. Results showed that the 50% compost and 50% soil treatment yielded the tallest plants, but plant condition deteriorated by week 5. Excessive compost use (60% and 100%) reduced growth. Further analysis is needed to explain the interaction between high temperature, compost concentration, and lettuce growth. Lettuce cultivation in tropical regions is hampered by high temperatures causing heat stress and reduced yields. This research investigates the effect of organic compost application on lettuce tolerance to temperatures (36°C-400C) at Jl. Klodran Selatan No. 30, Karanganyar. To evaluate the effect of high temperature on lettuce growth. To identify the impact of heat stress on lettuce due to high temperatures. To analyze how compost fertilizer application can improve lettuce tolerance to high temperatures. To determine the effectiveness of compost in improving yield quality under high temperature conditions.

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