Garuda - Garba Rujukan Digital

p-Index From 2020 - 2025

2.33

P-Index

This Author published in this journals

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 Caraka Tani: Journal of Sustainable Agriculture Jurnal Kewirausahaan dan Bisnis Jurnal Teknologi Hasil Pertanian

Bara Yudhistira

Program Studi Ilmu Teknologi Pangan, Fakultas Pertanian, Universitas Sebelas Maret Surakarta

Author-ID : 2649592

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Industrial & Manufacturing Engineering Social Sciences

Published : 20 Documents Claim Missing Document

Claim Missing Document

Articles

1 2

STUDI KARAKTERISTIK FISIK DAN MEKANIK EDIBLE FILM PATI UBI JALAR UNGU DENGAN PENAMBAHAN KITOSAN Dhita Ekariski; Basito Basito; Bara Yudhistira
Jurnal Teknologi Hasil Pertanian Vol 10, No 2 (2017)
Publisher : Universitas Sebelas Maret (UNS)

Edible film is one of alternative packaging which can consume and still protect product from losing nutrition, appearance, flavor, dehydrate and deteriorate at storage and isn’t damage environment. More research using local starch from sweet potato (Ipomea batatas L. poir) was studied. But, characteristic from sweet potato starch shows poor in quality. So, mixing starch with chitosan studied to make characteristic of edible film more useable for wide area. This research to know how is characteristic of edible film starchchitosan. One edible film use 0,8 mL glycerol or 20% (v/w) and chitosan’s soluble 1% acetate acid. One factor uses in this research is amount of chitosan with 3 level 0,5 gram; 1,0 gram; and 1,5 gram. Then, edible film analyzed physical (thickness, solubility and permeability) and mechanic (tensile strength and elongation). Result of research show more chitosan add significantly increased thickness and tensile strength of edible film and significantly decrease solubility and elongation of edible film. But, edible film show no significantly decrease of permeability. Adding more chitosan in edible film starch-glycerol increase edible film thickness to 0,13 –1,90 mm and decrease solubility to 66,87–58,20%. Tensile strength show increase to 1,27–6,90 MPa and elongation decrease to 79,71–46,98%. And for permeability of edible film decrease to 12,40–9,97 (g/ hour m2).

PENGARUH JENIS DAN KONSENTRASI BAHAN PENSTABIL TERHADAP MUTU FISIK KIMIA DAN SENSORIS VELVA BUAH MELON (Cucumis melo L.) Dayanti Haryono; Rofandi Hartanto; Bara Yudhistira
Jurnal Teknologi Hasil Pertanian Vol 12, No 1 (2019): Februari
Publisher : Universitas Sebelas Maret (UNS)

Alternatif dessert untuk masyarakat yang menderita alergi susu sapi, intoleransi laktosa, dan diet rendah lemak, maka dibuatlah dessert yang mempunyai kandungan rendah lemak yaitu velva buah. Velva buah dapat dibuat dari buah yang mengandung padatan terlarut tinggi yaitu melon. Velva buah diharapkan bertekstur halus dan tidak cepet meleh makan ditambahkan bahan penstabil. Bahan penstabilnya yaitu karagenan, gum arab, dan guar gum. Tujuan penelitian ini untuk mengetahui pengaruh penggunaan jenis dan konsentrasi bahan penstabil terhadap velva buah buah melon. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) satu faktor yaitu kombinasi karagenan, gum arab, dan guar gum dengan perlakuan dua kali pengulangan sampel dan tiga kali pengulangan analisis. Semua data hasil penelitian dianalisis menggunakan One Way Analysis of Variance (ANOVA) dengan menggunakan SPSS. Apabila hasil menunjukkan ada perbedaan nyata anatar perlakukan maka dilanjutkan dengan Duncan’s Multiple Range Test (DMRT) pada α=0.05. Berdasarkan uji pembobotan formulasi terbaik yaitu F4 (0,5%, gum arab 0,25%, guar gum 0,25%) dengan hasil yaitu viskositas 1630,87 cP; padatan terlarut 19,10oBrix, overrun 24,87%; lama leleh 8,60 menit; kadar air 77,61%; kadar vitamin C 22,45 mg/100gr; kadar serat pangan 2,31%; aktivitas antioksidan 3,98%; skor untuk analisa sensoris secara umum panelis menyukai velva melon dengan masing-masing skor aroma 3,60; rasa 4,08; tekstur 4,32; warna 4,48, dan overall 4,24.

KARAKTERISTIK FISIKOKIMIA DAN SENSORIS SNACK BAR TEPUNG LABU KUNING (Cucurbita moschata), TEPUNG JAGUNG (Zea mays) DAN PUREE NANGKA (Artocarpus heterophyllus) Malikah Meny Hartaty; Nur Her Riyadi Parnanto; Bara Yudhistira; Adhitya Pitara Sanjaya
Jurnal Teknologi Hasil Pertanian Vol 10, No 2 (2017)
Publisher : Universitas Sebelas Maret (UNS)

Characteristics of physical properties (texture: hardness), chemical properties (moisture content, ash content, protein content, fat content, carbohydrate content, total calories, antioxidant activity and beta carotene content) and sensory properties of snack bar which added of pumpkin flour, corn flour and jackfruit puree were investigated. Completely Randomized Design (CRD) experimental design with one factor in the form of variation of the amount of pumpkin flour and corn flour that is by formula 1 of 15g pumpkin flour and 25g of corn flour; Formula 2 (F2) of pumpkin flour 10g and corn flour 30g while formula 3 (F3) of pumpkin flour 5g and corn flour 35g were used In this study. The results showed that the variations in the amount of pumpkin flour and corn flour gave effect on the physical properties, chemical properties, and sensory properties of snack bar. Formula 2 is the best snack bar formula with hardness 6,56 N, water content 34,52%, ash of 3.01%, protein content 8,58%, fat content 8,86%, carbohydrate 45,03%, total Calories 294.19 kCal / 100gr, antioxidant activity of 10.72% and beta-carotene content of 787.42 μg / 100gr. Formula snack bar F2 and F3 are preferred samples of panelists on the organoleptic analysis.

KARAKTERISTIK TABLET EFFERVESCENT LABU SIAM (Sechium edule Sw.) DAN EKSTRAK SECANG (Caesalpinia sappan L.) DENGAN FILLER LAKTOSA-MANITOL Natalia Datik Sulistiani; Choirul Anam; Bara Yudhistira
Jurnal Teknologi Hasil Pertanian Vol 11, No 2 (2018): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Produk effervescent disukai konsumen karena memiliki keuntungan yaitu praktis, mudah dilarutkan dan mempunyai sensasi menyegarkan ketika diminum. Dalam pembuatannya, bahan pengisi juga menentukan karakteristik tablet yang dihasilkan. Bahan utama yang bisa digunakan dalam pembuatan effervescent yaitu labu siam dan ekstrak secang. Labu siam maupun secang mempunyai senyawa antioksidan. Penelitian ini bertujuan untuk mengetahui pengaruh bahan pengisi yaitu laktosa-manitol terhadap sifat kimia, fisik granul, fisik tablet serta sensoris effervescent labu siam dan ekstrak secang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor yaitu penggunaan laktosa-manitol sebagai bahan pengisi dengan variasi konsentrasi laktosa-manitol sebesar 100:0%, 80:20%; 50:50%; 20:80% dan 0:100%. Data yang diperoleh dianalisis statistik dengan metode One Way Analysis of Varians (ANOVA). Apabila menunjukkan hasil yang siginifikan, maka dilakukan pengujian lanjutnya dengan menggunakan analisis Duncan’s Multiple Range Test (DMRT) pada taraf signifikansi α=0,05. Hasil menunjukan penggunaan laktosa-manitol sebagai bahan pengisi berpengaruh terhadap porositas, kompresibilitas, kecepatan alir, sudut diam granul, kekerasan, kerapuhan, waktu larut tablet, warna dan kenampakan tablet serta rasa dan overall minuman effervescent, namun tidak berpengaruh secara signifikan terhadap kadar air, pH, aktivitas antioksidan, kenampakan dan aroma minuman effervescent. Formulasi terpilih berdasarkan uji pembobotan yaitu effervescent labu siam dan ekstrak secang dengan pengisi laktosa 20% : manitol 80% dimana memiliki aktivitas antioksidan sebesar 3,385% dan waktu larut tablet 1,779 menit.

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

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

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.

Strategi Pengembangan BUMDes Pilang Berdikari dalam rangka Menuju Usaha Desa Wisata Edukasi Berbasis Business Model Canvas Ratna Devi Sakuntalawati; Susantiningrum Susantiningrum; Nur Rahmi Akbarini; Bara Yudhistira
Jurnal Kewirausahaan dan Bisnis Vol 27, No 2 (2022): December
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jkb.v27i2.56029

Menurut Peraturan Desa Pilang No 1 Tahun 2017, Pasal 20, ayat (3), poin a, BUMDes Pilang Berdikari dapat menjalankan kegiatan usaha “Desa Wisata”. Adapun pemerintah desa memprioritaskan pengelolaan sumber daya alam dan sumberdaya manusia di desa oleh BUMDes dengan cara mengelola sendiri usahanya untuk kesejahteraan masyarakat desa. Akan tetapi BUMDes yang baru berdiri tahun 2018, baru memiliki satu unit usaha. Mengacu pada Peraturan dan mengingat Desa Pilang sebagai produsen batik, maka BUMDes merancang usaha desa wisata batik. Oleh karena terdapat rumah produksi yang menjadi rujukan belajar batik, maka dipilih wisata edukasi. Untuk menjalankan usaha dibutuhkan strategi. Berkaitan dengan strategi, strategi pengembangan usaha seperti apa yang sebaiknya dilakukan BUMDes dalam rangka menuju desa wisata edukasi, sehingga tujuan pengabdian adalah merancang strategi pengembangan usaha desa wisata edukasi Batik Pilang. Dalam merancang strategi tersebut, BUMDes membutuhkan mitra untuk menyelesaikan masalah. Mitra dalam hal ini adalah pengabdi dari Pusat Pengembangan Kewirausahaan Universitas Sebelas Maret (PPKwu UNS) yang akan melakukan pendampingan. Metode yang digunakan adalah melakukan pendampingan kepada BUMDes, yang diawali dengan pendekatan kepada agent of change dengan cara wawancara. Hasil wawancara adalah informasi situasi dan kondisi BUMDes serta kesepakatan untuk dilakukan pendampingan. Pendamping menawarkan alat untuk membantu merancang strategi yang disebut Business Model Canvas (BMC). Hasil yang didapat adalah disepakatinya komponen bisnis terkait dengan rancangan kegiatan-kegiatan yang akan dilakukan dalam usaha tersebut. Dari hasil ini, disimpulkan bahwa rancangan BMC tersebut merupakan strategi pengembangan usaha desa wisata edukasi Batik Pilang sekaligus dapat digunakan oleh BUMDes untuk menyusun Rancangan Program Jangka Panjang dan Rancangan Program Jangka Pendek.Kata kunci: BMC; edukasi; pendampingan; strategi; usaha; wisata

Karakteristik hard candy minyak atsiri daun kemangi dengan penambahan ekstrak daun kelor (Moringa oleifera) Nanda Ayu Hapsari; Bara Yudhistira; Rohula Utami
AGROINTEK Vol 17, No 1 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i1.10789

Hard candy is one of the most favorite foods among Indonesian people. To increase the benefits and nutritional values of hard candy, basil essential oil and moringa leaf extract are added. Basil essential oil and moringa leaf extract contain various functional compounds, such as antioxidants that are beneficial for health. The purpose of characteristic basil essential oil hard candy with variation of moringa leaves extract addition, which is to find out physical, chemical, and sensory effect of adding moringa leaves extract, and knowing the best formula for hard candy. This study uses a completely randomized design (RAL) with one factor, concentration ratio between moringa leaves extract and water. The addition of moringa leaves extract and water in each sample is 80%:20%, 60%:40%, 50%:50%, 40%:60%, and 20%:80%, with three times repeating sample and two times repeating the analysis. The obtained data were analyzed by SPSS one way ANOVA then if there were real difference, further tests were performed with Duncan Multiple Range Test (DMRT) with significant rate 95%. The addition of moringa leaves extract affected hard candy’s physical characteristic hue color, chemical characteristic antioxidant activity, and sensory characteristic color, taste, and overall parameters. The best hard candy formula is hard candy F5(20% moringa extract : 80% water) with hue color 80,009 (yellow red), hardness 449,435 N, cohesiveness 0,010, water content 1,704%, ash content 2,194%, reduction sugar content 18,343%, water activity 0,525, pH 6,417, and antioxidant activity 20,910%

PENGARUH VARIASI WAKTU OZONISASI DAN SUHU PENYIMPANAN TERHADAP KARAKTERISTIK FISIKA, KIMIA, DAN SENSORIS PADA DAGING AYAM BROILER (Gallus domesticus) Sigit Prabawa; D. K. Ramadhanty Putri; Kawiji Kawiji; Bara Yudhistira
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 9 No 2 (2021): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
Publisher : Fakultas Teknologi Pangan & Agroindustri (Fatepa) Universitas Mataram dan Perhimpunan Teknik Pertanian (PERTETA)

Ayam broiler (Gallus domesticus) merupakan jenis ternak yang banyak dikembangkan sebagai sumber pemenuhan kebutuhan protein hewani. Namun, karena merupakan bahan segar dan memiliki kandungan air yang tinggi, daging ayam broiler rentan terhadap kebusukan yang disebabkan oleh mikroba. Perlakuan dengan ozon dan suhu penyimpanan mampu mempertahankan kualitas daging ayam ditinjau dari kualitas fisika, kimia, dan sensoris. Penelitian ini bertujuan untuk mengetahui pengaruh perlakuan ozonisasi dan suhu penyimpanan terhadap sifat fisika, kimia, dan sensoris daging ayam broiler. Variasi waktu perendaman, yaitu 5, 10, dan 15 menit, sedangkan untuk variasi penyimpanan yaitu 10Â°C dan -6Â°C. Penelitian ini dilakukan menggunakan Rancangan Acak Lengkap Faktorial (RALF) dan analisis lanjutan menggunakan DMRT. Hasil yang didapatkan adalah perlakuan ozon dan suhu beku efektif dalam mengurangi nilai drip loss namun meningkatkan susut masak, menurunkan atribut warna, mengurangi nilai aw, mempertahankan nilai pH, mempertahankan laju kenaikan TBARS dan TVB-N mempertahankan nilai kesukaan konsumen. Perlakuan paling efektif untuk daging ayam yaitu dengan perendaman selama 15 menit dan penyimpanan dengan suhu -6Â°C mampu mempertahankan drip loss, aw, pH, TBARS, TVB-N, dan sensoris dari daging ayam.

The Effect of Different Drying Methods and Slice Thickness on The Quality of Porang (Amorphophallus Muelleri) Chips Bambang Sigit Amanto; Hanun O. Chairunisa; Sigit Prabawa; Kawiji; Bara Yudhistira
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 11 No 2 (2023): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
Publisher : Fakultas Teknologi Pangan & Agroindustri (Fatepa) Universitas Mataram dan Perhimpunan Teknik Pertanian (PERTETA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jrpb.v11i2.276

Porang (Amorphophallus muelleri) is a type of tuber that has a high glucomannan content. The purpose of this study was to determine the effect of slice thickness on the quality of porang tuber chips using the Green House Effect (GHE) method by pretreatment with 0.15% sodium metabisulfite solution immersion. The slice thickness treatment was carried out at three levels, including 4 mm, 6 mm, and 8 mm, while the drying treatment was carried out with two types, which are the GHE drying method and the conventional drying method using sunlight. The results of the research on porang chips on brightness, moisture content, glucomannan content, ash content, and calcium oxalate content showed that the thickness of the slices had an effect on the quality of the chips. The thicker the slices of the porang chips, the darker the color of the porang chips. The thicker the slices of the porang chips, the higher the water content of the chips. The amount of glucomannan (%) in porang chips goes down as the slices get bigger.

Co-Authors Adhitya Pitara Sanjaya Af’idatusholikhah Af’idatusholikhah Angga Pramana Bambang Sigit Bambang Sigit Amanto Basito Basito Choirul Anam D. K. Ramadhanty Putri Dayanti Haryono Dea Anindita W Dhita Ekariski Dian Rachmawanti Affandi Dimar Hantari Dinda Anggie Apriliyani Dyah Yuni Kurniawati Hanun O. Chairunisa Kawiji Kawiji Kawiji Kawiji, Kawiji Kelvin Muhammad Akbar Kurnia Utami Laksita Maharina Malikah Meny Hartaty Martina Andriani Nanda Ayu Hapsari Natalia Datik Sulistiani Nur Her Riyadi Parnanto Nur Rahmi Akbarini Pudji Hastuti Purnama Darmadji Ratna Devi Sakuntalawati Ratna Devi Sakuntalawati Rofandi Hartanto Rofandi Hartanto Rohula Utami 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

Title

Found 20 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 20 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 20 Documents
Search