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All Journal Agrointek Warta IHP (Warta Industri Hasil Pertanian) JURNAL PENDIDIKAN EKONOMI: Jurnal Ilmiah Ilmu Pendidikan, Ilmu Ekonomi dan Ilmu Sosial Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Jurnal Teknologi dan Mutu Pangan
Bara Yudhistira
Program Studi Ilmu Teknologi Pangan, Fakultas Pertanian, Universitas Sebelas Maret Surakarta
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Industrial & Manufacturing Engineering Social Sciences

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ANALISIS FISIK, KIMIA DAN SENSORIS TEH BUNGA KRISAN PUTIH (Chrysanthemum morifolium Ramat.) DENGAN PENGERINGAN KABINET Rofandi Hartanto; Skolastika RF Fitri; Kawiji Kawiji; Sigit Prabawa; Bambang Sigit; Bara Yudhistira
AGROINTEK Vol 15, No 4 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i4.10531

Abstract

White chrysanthemum (Chrysanthemum morifolium Ramat.) is widely used in medicine, popular drinks and as a functional food. White chrysanthemums are often used as health care products because they contain functional compounds such as phenolic compounds and antioxidant activity. Chrysanthemum is well known in Indonesia, but it has not been utilized optimally in daily life as functional food. This research is done in order to determine the effect of drying using cabinet dryer at temperatures of 40°C, 50°C, and 60°C on physical characteristics such as color and shrinkage, chemical characteristics such as moisture content, total phenol, antioxidant activity and water activity, and sensory characteristics such as color, aroma, taste, after taste and overall as well as the amount of heat required for the drying process. This research is conducted using completely randomized design. The results show that cabinet dryer at 60°C is the best drying method. Characteristics in white chrysanthemum tea are ∆E value is 39,51; long shrinkage value is 23,65%, width shrinkage is 28,46%; water content value is 6,81%; total phenol value is 15,99%; antioxidant activity value is 87,52%; water activity value is 0,25; with color 3,93 (like), aroma 3,30 (neutral), taste 3,03 (neutral), after taste 3,33(neutral) and overall 3,23 (neutral). The heat of drying at 60°C is 2.147,295kJ.
PENGARUH VARIASI FORMULASI DAN WAKTU PENGERINGAN TERHADAP KARAKTERISTIK MINUMAN HERBAL DAUN BELUNTAS DAN DAUN MINT Dinda Anggie Apriliyani; Sigit Prabawa; Bara Yudhistira
AGROINTEK Vol 15, No 3 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i3.10492

Abstract

Beluntas (Pluchea indica L.) leaf is a plant that has high antioxidant compounds, and mint (Mentha piperita L.) leaf contain mentol compounds which can improve the taste of herbal drinks. In the processing, the drying process can affect the functional content of beluntas leaves and mint leaves. This study aims to determine the effect of drying time and the formulation of beluntas leaves and mint leaves on physical (colour), chemical (moisture content, total phenol, and antioxidant activity), and sensory (colour, smell, taste, and overall) properties and to determine the combination of drying time and the formulation of beluntas and mint leaves that provide the best herbal drink. The experimental design carried out in this study used a Completely Randomized Design (CRD) with a combined factor, drying time and formulation of beluntas and mint leaves. The time variation used is 1.5 hours; 2 hours and 2.5 hours. Various formulations of beluntas leaves and mint leaves used were 1:1, 2:1, and 3:1. The results showed that the treatment of variations in drying time and the formulation of beluntas and mint leaves had a significant effect on physical (a* and °Hue values), chemical (moisture content, total phenol, and antioxidant activity), and sensory (colour) characteristics. The best treatment in making herbal drink from beluntas and mint leaves is with 1.5 hours drying time and the formulation is 1:1.
PENGARUH KARAGENAN TERHADAP KARAKTERISTIK FISIK DAN KIMIA GEL CINCAU HIJAU POHON (Premna oblongifolia Merr.) Windi Atmaka; Kelvin Muhammad Akbar; Bara Yudhistira; Sigit Prabawa
AGROINTEK Vol 14, No 2 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v14i2.6245

Abstract

Green grass has several bioactive content as well as the main fiber components of pectin. Green grass cincau are traditionally made for the filling of jelly that is beneficial to the digestion and health. Green grass jelly is easy to in decrease quality caused by internal and external factors. Addition of Hydrocolloidal such as Caragenan is expected to combine with green grass to produce more quality jelly. The aim of this research to know the influence of the Kappa-type Caragenan to the physical and chemical characteristics of green grass jelly. Experimental design in research using complete random design (RAL) with 1 treatment factor. For the addition of Kappa carrageenan, used 0.30%, 0.40%, 0.50% and 0.60%. Physical and chemical characteristics are analyzed, water content, ash content, pH value, crude fiber, antioxidant, syneresis, texture and yield. The result is that more and more the addition of Kappa Caragenan ash content, pH value, crude fiber content, antioxidant values, synergy and texture parameters are increasing in value. As for water content does not show difference and the yield parameter indicates decrease in value.
KARAKTERISTIK HARD CANDY MINYAK ATSIRI DAUN KEMANGI (Ocimum basilicum L.) DENGAN PENAMBAHAN EKSTRAK DAUN KERSEN (Muntingia calabura L.) Syafri Dwiananta; Bara Yudhistira; Rohula Utami
AGROINTEK Vol 16, No 1 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i1.11848

Abstract

Basil leaf essential oil hard candy with the addition of cherry leaf extract is an innovation in the food sector in an effort to develop functional food products by adding antioxidant activity through natural ingredients that are easily found. Basil is a plant that is often used as a producer of essential oils. The addition of basil to dishes creates a distinctive aroma that enhances the taste buds and results in longer cooking. Cherry leaves contain various compounds such as flavonoids, tannins, triterpene, sanponins and polyphonols which have antioxidant activity.Flavonoids themselves also function as antihypertensive, antimicrobial, anti-inflammatory and can treat liver dysfunction. This study aims to determine the best formulation of hard candy basil essential oil with the addition of cherry leaf extract based on chemical, physical, and sensory analysis. The experimental design in this study was a completely randomized design (CRD). In this study there were 5 formulas, namely, Formula 1 (80% addition of cherry leaf extract per volume of material), Formula 2 (60% addition of cherry leaf extract per volume of material), Formula 3 (50% addition of cherry leaf extract per volume of material), Formula 4 (40% addition of cherry leaf extract per volume of material), Formula 5 (20% addition of cherry leaf extract per volume of material). Data analysis in this study used the One Way ANOVA method, with the DMRT further test at the 95% significance level. Based on the research results obtained Formula 5 as the best formula with a water content of 1.844%, ash content of 2.141%, reducing sugar content of 18.338%, water activity of 0.525, pH of 6.850, and antioxidant activity of 6.643%, color 82.594 0Hue, hardness of 477.660 N, and cohesiveness. 0.120 N, with the overall panelist acceptance rate being somewhat favorable
PENGARUH RASIO PELARUT DAN WAKTU PENGENDAPAN PADA ISOLASI INULIN UBI JALAR (Ipomoea batatas) Bara Yudhistira; Siswanti Siswanti; Dea Anindita W
AGROINTEK Vol 14, No 2 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v14i2.6232

Abstract

Inulin is one of many functional food components that becomes a trend nowadays. Inulin can be found in the stems and roots/tubers of plants. Yellow sweet potato (Ipomea batatas L.) is a widespread species of sweet potato with abundant availabilty in Indonesia, where it is exploited only as a source of carbohydrate. From the previous study, it was stated that sweet potato can be used as an alternative resource of inulin besides dahlia and Dioscorea spp. tubers. This study aimed at extracting and isolating inulin from aqueous extract of yellow sweet potato with 3 different ratio (1:1, 1:2, 1:3) and 3 different time (6, 12, 18 hours) to determine its effect on the yield of inulin. After preparation of extracts, crude inulin was precipitated in 96% ethanol. The free reducing sugar from sweet potato flour was tested using Dinitrosalisylic Acid Method (DNS). After precipitation, inulin powder was obtained by an overnight drying process using oven at 60ºC and characterized by color, solubility, water absorption, moisture content and ash content. Its inulin structure was analyzed and confirmed by Fourier Transformed Infrared (FT-IR) spectroscopy. The results showed that different ethanol ratio and precipitating time has effect on the yield of inulin. The highest yield of inulin were 8.80% obtained from solvent ratio 1:3 with 18 hours of precipitating time. It can be concluded that yield of inulin were affected by solvent ratio, precipitating time and degree of polymerization (DP). Higher solvent ratio and precipitating time could obtain higher yield of inulin.
Karakteristik Fisik, Kimia dan Organoleptik Cookies Bayam Hijau (Amaranthus tricolor) dengan Penambahan Tomat (Solanum lycopersicum) sebagai Upaya Pemenuhan Defisiensi Zat Besi pada Anak-Anak Bara Yudhistira; Tri Ratna Sari; Dian Rachmawanti Affandi
Warta Industri Hasil Pertanian Vol 36, No 2 (2019)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/warta ihp.v36i2.5286

Abstract

ABSTRAK: Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tomat terhadap sifat fisik, kimia dan organoleptik cookies, formula terbaik cookies serta mengetahui golongan zat besi cookies menurut Acuan Label Gizi (ALG). Sifat fisik yang diteliti yaitu tekstur (kekerasan). Sifat kimia meliputi kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat, kadar serat kasar, kadar zat besi dan kadar vitamin C dan sifat organoleptiknya meliputi warna, aroma, rasa, tekstur dan keseluruhan. Rancangan percobaan dalam penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor yaitu variasi penambahan tomat dengan dua kali ulangan sampel dan dua kali ulangan analisis. Hasil penelitian menunjukkan bahwa cookies bayam hijau dengan penambahan tomat 35% masih diterima oleh panelis. Semakin tinggi penambahan tomat dapat meningkatkan kekerasan, kadar air, kadar serat kasar, kadar zat besi serta kadar vitamin C dari cookies. Penambahan tomat 25 % merupakan formula terbaik cookies dengan kandungan zat besi 40,76 ppm yang termasuk ke dalam sumber zat besi. Kata Kunci: zat besi, cookies, bayam hijau, tomat, formula ABSTRACT: This study aimed to determine the characteristic of physical, chemical and organoleptic cookies, determine the best cookies formula and determine the Fe class on cookies based on Acuan Label Gizi (ALG). The physical properties examined were the texture (hardness). The chemical properties contained water content, protein content, fat content, carbohydrate content, crude fiber content, iron content, and vitamin C content. While organoleptic properties were included the parameters of color, flavor, taste, texture and overall. The experimental design in this research using a Completely Randomized Design with one factor that was the variation of tomato addition made with two replications sample and two replications analysis. The results showed that the spinach cookies with of addition tomato 35% acceptable by the panelists. Higher of addition tomato that used can increase of hardness (Fmax), water content, crude fiber content, iron content, and vitamin C content. Cookies with 25% tomato is the best formula which contains iron 40,76 ppm and considered as the iron source.   Keywords: iron, cookies, spinach, tomato, formula
Pengaruh Variasi Konsentrasi Kappa Karagenan terhadap Karakteristik Fisik dan Kimia Gel Cincau Hijau (Cyclea barbata L. Miers) Windi Atmaka; Af’idatusholikhah Af’idatusholikhah; Sigit Prabawa; Bara Yudhistira
Warta Industri Hasil Pertanian Vol 38, No 1 (2021)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/wartaihp.v38i1.6093

Abstract

Tanaman cincau hijau rambat (Cyclea barbata L. Miers) sudah banyak dikenal masyarakat sebagai bahan pembentuk gel dalam pembuatan minuman segar.  Salah satu kelemahan cincau hijau rambat adalah mudah mengalami sineresis.  Penambahan hidrokoloid diharapkan mampu menurunkan nilai sineresis sehingga gel cincau hijau rambat lebih tahan lama. Kappa karagenan merupakan jenis hidrokoloid yang diekstrak dari jenis rumput laut Kappaphycus alverizii yang mampu memberikan peningkatan viskositas dan pembentukan gel.  Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan kappa karagenan terhadap karakteristik fisik dan kimia gel cincau hijau rambat. Pembuatan gel cincau hijau rambat dilakukan dengan menambahkan berbagai konsentrasi kappa karagenan (0,0%; 0,3%; 0,4%; 0,5%; dan 0,6%). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor perlakuan. Data yang diperoleh dianalisis dengan One Way ANOVA, dan jika berbeda nyata maka dilanjutkan dengan uji Duncan Multiple Range Test (DMRT) pada taraf signifikansi α = 5%. Hasil penelitian ini menunjukkan bahwa semakin tinggi konsentrasi kappa karagenan yang ditambahkan maka nilai tekstur, kadar air, kadar abu, pH, serat kasar, dan aktivitas antioksidan meningkat. Sedangkan pada parameter sineresis dan rendemen mengalami penurunan.
ANALISIS MARKETING MIX 7P UNTUK PENCIPTAAN NILAI USAHA BIDANG JASA PADA PROGRAM KEWIRAUSAHAAN MAHASISWA Ratna Devi Sakuntalawati; Susantiningrum Susantiningrum; Nur Rahmi Akbarini; Dyah Yuni Kurniawati; Bara Yudhistira
JURNAL PENDIDIKAN EKONOMI: Jurnal Ilmiah Ilmu Pendidikan, Ilmu Ekonomi dan Ilmu Sosial Vol 16 No 1 (2022): APRIL 2022
Publisher : Economic Education, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/jpe.v16i1.30395

Abstract

Sampai saat ini tingkat keberhasilan wirausaha mahasiswa di perguruan tinggi berkisar pada 10%-35%. Hal ini memberi makna, bahwa program belum berhasil, akan tetapi tetap ada mahasiswa yang berhasil mengembangkan wirausahanya. Pengembangannya menggunakan strategi bisnis, yaitu marketing mix 7P. Akan tetapi tidak semua indikator dalam setiap komponen marketing mix 7P digunakan sebagai alat mengoptimalkan pengembangan usaha, khususnya jasa. Hal ini dikarenakan mereka belum memperhitungkan penciptaan nilai dan pengestimasian keuntungan. Tujuan penelitian ini adalah untuk memaparkan penciptaan nilai dan pengestimasian keuntungan pada setiap komponen marketing mix 7P. Metode penelitian menggunakan metode deskriptif kualitatif. Hasil penelitian yang diperoleh menggambarkan bahwa penciptaan nilai agar lebih banyak konsumen menggunakan jasa, pada setiap komponen, berbeda-beda fokusnya. Demikian juga dengan pengestimasian keuntungan, fokus keuntungan yang berkaitan keuntungan jangka pendek maupun jangka panjang juga berbeda-beda. Akan tetapi semua tetap berfokus pada hubungannya dengan konsumen baik itu yang komunikatif maupun yang efektif di pasar sasaran. Hasil penelitian ini telah sesuai dengan pernyataan Jelasi bahwa penciptaan nilai penting bagi pelaku usaha memperoleh laba. Ketika nilai sudah diciptakan maka akan terbentuk manfaat konsumen. Kesimpulan dari penelitian ini, penciptaan nilai dibuat untuk menjangkau sekaligus mempertahankan pelanggan, panduan melaksanakan usaha, untuk menawarkan usaha dan panduan manfaatkan sumberdaya fisik maupun manusia. Pengestimasian keuntungan berguna untuk memprediksi fokus keuntungan yang ingin dicapai, jangka pendek maupun jangka panjang.
Pengaruh variasi suhu pengeringan dan formulasi terhadap karakteristik minuman herbal daun binahong dan daun stevia Laksita Maharina; Sigit Prabawa; Bara Yudhistira
AGROINTEK Vol 16, No 4 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i4.10209

Abstract

Binahong leaves are a plant that contains antioxidant compounds so that can be used as herbal drinks. Stevia leaves can be used as a sweetener with antioxidant compounds that can improve the taste of herbal drinks. This study aims to determine the effect of variations in drying temperature and herbal drink formulations in physical characteristics of color, chemistry including moisture content, phenol total, and antioxidant activity, as well as sensory parameters including color, smell, taste, and overall. Besides knowing the best treatment of variations in drying temperature and herbal drink formulation. This study used a Factorial Completely Randomized Design (FCRD) with two factors, namely variations in drying temperature and formulation. The drying temperature used were 55 °C, 60 °C, and 65 °C, while the binahong leaves : stevia leaves formulation used were 87.5 % : 12.5 %; 75 % : 25 %; and 62.5 % : 37.5 %. Based on the results of this study, it was found that the physical, chemical, and sensory characteristics can be influenced by the treatment of variations in drying temperature and herbal drink formulations. The best treatment for herbal drinks with variations in drying temperature and the formulation used was drying at 55 °C with the binahong leaves : stevia leaves formulation is 62.5 % : 37.5 %. The resulting characteristics are: brightness (L*) 39.605; reddish (a*) -2.307; yellowish (b*) 12.480; moisture content 7.617 %; phenol total 62.525 mg GAE/g; antioxidant activity 94.520 %, with the appearance of a yellow-brown color; the distinctive smell; sweet taste with a bitter aftertaste; and overall the panelists’ acceptance level was rather like..
Characteristics of liquid smoke nanoencapsulation with a combination of maltodextrin and gum arabic as co-encapsulant Angga Pramana; Kurnia Utami; Purnama Darmadji; Pudji Hastuti; Bara Yudhistira
AGROINTEK Vol 16, No 4 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i4.13557

Abstract

The development of powder-type liquid smoke synthesis by the nanoencapsulation method was proposed to overcome the difficulties in handling liquid smoke. In the liquid form, liquid smoke was unpractical and difficult to distribute and transportation. Otherwise, phenolic compounds were easy to deteriorate (oxidize) during storage. The aims of this research to determine the character of nanocapsules by the spray drying process, involving water content, water activity (Aw), color, solubility, total phenolic compounds, functional group (FTIR), phenolic compounds staining, nanocapsules morphology profiles, and also efficiency phenolic compounds in the spray drying process. Resulted nanocapsule has a color intensity 85.17 ± 1.13; a -0.45 ± 0.11 and 9.2 ± 0.13 b; water content 5.92 ± 0.12%, water activity 0.26 ± 0.01 and 85.02 ± 0.33% solubility. Scanning Electron Microscope (SEM) results showed nanocapsule form was round and wrinkled. This optimization process obtained particles with nanometer dimensions and in recovery efficiency of phenolic compounds in the spray drying process of 47.36%. These results have the potential to be applied to the development of the food industry.
Co-Authors Af’idatusholikhah Af’idatusholikhah Akbarini, Nur Rahmi Angga Pramana Bambang Sigit Bambang Sigit Amanto Cantika Aurellia Azarine D. K. Ramadhanty Putri Dea Anindita W Dian Rachmawanti Affandi Dian Rizqi Novitasari Dimar Hantari Dinda Anggie Apriliyani Dyah Yuni Kurniawati Hanun O. Chairunisa Kawiji Kawiji Kawiji Kawiji, Kawiji Kelvin Muhammad Akbar Kurnia Utami Laksita Maharina Martina Andriani Nanda Ayu Hapsari Pudji Hastuti Purnama Darmadji Putri Wulan Ramadhani Ratna Devi Sakuntalawati Rofandi Hartanto Rohula Utami Sechatabina Shahia Majida Sigit Prabawa Sigit Prabawa Sigit Prabawa Sigit Prabawa Sigit Prabawa Sigit Prabawa Siswanti Siswanti Skolastika RF Fitri Susantiningrum Susantiningrum Susantiningrum Susantiningrum Syafri Dwiananta Tri Ratna Sari Windi Atmaka Xaviera Angelica Gultom