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Bara Yudhistira
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Education Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Social Sciences

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ANALISIS MUTU FISIK DAN KIMIA CABE JAWA (Piper retrofractum Vahl.) DENGAN METODE PENGERINGAN KABINET DAN PENJEMURAN MATAHARI Asa Fauzan Muhammad; Rofandi Hartanto; Bara Yudhistira; Adhitya Pitara Sanjaya
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.v15i4.10407

Abstract

Cabe jawa is an Indonesian agricultural commodity that has been used by the community for consumtion and has many health benefits for the body. Cabe jawa contain alkaloid compounds such as piperonyl butylamine, silvatine, guinea imine, piperonylamine, filfiline, sitosterol and methylphenidate with the indentity component is piperine.  The purpose of this  study  was to determine the effect of drying methods which are sun drying, cabinet drying at  temperature set for 40oC., 50oC., 60oC. on  physical quality (moisture content, ash content, color, volume and weight loss) and chemistry (piperine content) of cabe jawa and  to know  the difference in physical and chemical  parameter between these drying mehods.  This study used a completely randomized design (CRD), analyzed using the One Way ANOVA method with a significance level of 0,05. There is a significant difference in the quality parameter of piperine and redness, while there are no significant differences in the parameters of water content, ash content, volume loss and weight loss. The highest piperine content was in the sun drying method with a value of 2.86 and cabinet dryer 60oC with a value of 2.25; the highest redness was in the cabinet dryer method 40oC with a value of 11.77; The highest drying efficiency is in the 60oC cabinet dryer drying method with an efficiency value of 10.71%; the value of the moisture content obtained is in the range of 9-11%; the value of ash content is in the range 5.1 - 5.4%; the value of volume loss is in the range of 70% - 75% and the weight loss is in the range of 59% - 63%. The best drying method for Cabe jawa is cabinet dryer method at 60oC for 25 hours.
Pengaruh Carboxymethyl Cellulose (CMC) dan Gum Arab dalam Velva Buah Naga Super Merah (Hylocereus costaricensis) Bara Yudhistira; Roch Andini Ayu Putri; Basito Basito
Warta Industri Hasil Pertanian Vol 37, No 1 (2020)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/wartaihp.v37i1.5293

Abstract

Penggunaan buah naga menjadi produk velva melalui teknologi pembekuan sebagai upaya diversifikasi olahan buah naga. Penelitian ini bertujuan mengetahui pengaruh kombinasi CMC dan gum arab terhadap karakteristik velva buah naga super merah. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan satu faktor yaitu variasi konsentrasi kombinasi bahan penstabil CMC dan gum arab. Rasio puree kulit dan daging buah naga super merah yang digunakan adalah 1:4, dengan konsentrasi gula dan asam sitrat yang digunakan adalah 25% dan 0,1%. Berdasarkan hasil analisis sensori diperoleh perbandingan 2:1 sebagai kombinasi CMC dan gum arab terpilih. Pengaruh penggunaan kombinasi bahan penstabil terhadap sampel kontrol (tanpa bahan penstabil) terlihat pada tingkat kesukaan panelis terhadap tekstur dan overall, namun tidak berpengaruh terhadap tingkat kesukaan panelis terhadap warna, rasa dan aroma veva buah naga super merah.  Velva buah naga super merah kombinasi CMC dan gum arab 2:1 mempunyai daya leleh 6,41 menit/3 gram, overrun 24,07% dan viskositas 2333 cP dan karakteristik kimia seperti total padatan terlarut 28,93 brix dan serat pangan 3,64% yang menunjukkan nilai yang lebih tinggi dibandingkan kontrol. Tetapi tidak berpengaruh terhadap aktivitas antioksidan dan kadar air velva.
Chemical, Physical, and Sensory Characteristics of Simulation Chips Based Milkfish (Chanos chanos) and Kidney Beans Flour (Phaseolus Vulgaris L.) as a Protein Sources Snack Bara Yudhistira; Danang Eristanto; Sigit Prabawa
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 11, No 2 (2019): Vol. (11) No. 2, Oktober 2019
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (612.383 KB) | DOI: 10.17969/jtipi.v11i2.13681

Abstract

Chips is one of the most popular snack foods in the community. Chips still have some drawbacks in terms of uniformity of size and made from one type of raw material only, so it has not been able to increase the nutritional value. Protein is needed for growth especially in children. It needs diversification of food products to meet protein needs for children. Based on high protein content of milkfish and kidney bean flour then used as raw material in making simulation chips. This research use Completely Randomized Design (CRD) with one factor that is variation of milkfish and kidney bean flour formulation. The data were analyzed by One Way Anova with 95% significance level. The results of research showed the best formulation on F2 (35% milkfish meat : 65% kidney bean flour). The result of chemical analysis on F2 is moisture 3,44 %wb, ash 3,84 %db, fat 23,22 %db, protein 23,01 %db, carbohydrate 51,01 %db, FFA 0,39 %db, total calories 5,30 kcal/g and crude fiber 4,40 %db. While physical analysis at F3 that is hardness 7,61 N and wholeness 96,74 %. While on sensory analysis the most preferred value is F2
Kajian Penggunaan Bahan Penstabil CMC (Carboxyl Methyl Cellulose) dan Karagenan dalam Pembuatan Velva Buah Naga Super Merah (Hylocereus costaricensis) Basito Basito; Bara Yudhistira; Dara Audina Meriza
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 10, No 1 (2018): Vol.(10) No.1, April 2018
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (847.095 KB) | DOI: 10.17969/jtipi.v10i1.9577

Abstract

Tujuan dari penelitian ini adalah mengetahui pengaruh kombinasi bahan penstabil CMC dan karagenan terhadap karakteristik sensori velva dan mengetahui karakteristik fisik (daya leleh, overrun, viskositas) dan kimia (total padatan terlarut, kadar air, aktivitas antioksidan dan serat pangan) velva buah naga super merah. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan satu faktor yaitu variasi kombinasi bahan penstabil CMC dengan karagenan menggunakan 2 ulangan sampel dan 3 ulangan analisa. Data yang diperoleh pada pengujian sensori dianalisis dengan menggunakan one way ANOVA pada tingkat α = 0,005. Jika terdapat perbedaan nyata, maka kemudian dilanjutkan dengan uji Duncan Multiple Range Test (DMRT) pada α = 0,05. Sedangkan data yang diperoleh pada pengujian fisik dan kimia dianalisis menggunakan Paired Sample t-Test pada tingkat α = 0,05.Hasil penelitian ini menunjukan bahwa, kombinasi kulit dan daging buah naga super merah untuk dijadikan puree velva terbaik dengan perbandingan 1:4. Selanjutnya kombinasi bahan penstabil CMC dan karagenan mempengaruhi karakteristik sensori terhadap parameter tekstur dan overall. Tingkat penerimaan velva dengan kombinasi penstabil terbaik pada kombinasi CMC dan karagenan 1:1. Pengaruh penggunaan bahan penstabil CMC dan karagenan terhadap sampel kontrol terlihat pada karakteristik fisik seperti daya leleh, overrun dan viskositas. Selain itu pada karakteristik kimia seperti total padatan terlarut, aktivitas antioksidan dan serat pangan. Tetapi tidak berpengaruh terhadap kadar air velva. Penggunaan bahan penstabil CMC dan karagenan  1:1 menunjukkan nilai daya leleh, overrun, viskositas, aktivitas antioksidan dan serat pangan semakin tinggi.
IMPLEMENTASI PROGRAM PENDAMPINGAN KADER JUMANTIK DALAM RANGKA PENCEGAHAN DEMAM BERDARAH DENGUE (DBD) DI PERUMAHAN TAMAN PERMATA REGENCY, JERUKSAWIT Bara Yudhistira; Arianto Agus Prasetyo; Ananta Bhirawa Putra Nugroho; Ardha Pamilutama; Ayik Nurmalita Setyati; Cantika Aurellia Azarine; Citra Putri Nur Yuwono; Dafa Fadhilah; Damarati Bestari; Karina Aurellia Putri Murti; Melviana Mayandra Putri Budi Setyo
JURNAL AKADEMIK PENGABDIAN MASYARAKAT Vol. 3 No. 6 (2025): November
Publisher : CV. KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/japm.v3i6.6767

Abstract

Dengue Hemorrhagic Fever (DHF) remains a significant public health challenge in Indonesia, especially in densely populated urban areas such as the Taman Permata Regency Housing Complex in Jeruksawit. This study aims to assess the effectiveness of the Juru Pemantau Jentik (Jumantik) cadre assistance program in improving the technical capacity and performance of cadres while encouraging community participation in DHF prevention efforts. The community service method was carried out through socialization, briefings, and practical monitoring of mosquito larvae with the distribution of monitoring cards and abate powder as a short-term chemical intervention. The results showed a significant increase in the technical ability of cadres in detecting and monitoring Aedes aegypti mosquito breeding sites, supported by collaborative synergy between student assistants, cadres, and the community. Although the cadres' knowledge increased, the challenges of community behavior resistance and the lack of a structured documentation system became major obstacles to the sustainability of the program. This study recommends strengthening behavioral education, digitizing reporting, and establishing formal partnerships with health agencies to ensure the continuity and effectiveness of this community empowerment program. These findings provide an important contribution to the development of an adaptive and sustainable dengue prevention model at the urban community level.
Co-Authors Adhitya Pitara Sanjaya Ananta Bhirawa Putra Nugroho Anindya Abdi Nusara Ardha Pamilutama Arianto Agus Prasetyo Asa Fauzan Muhammad Ayik Nurmalita Setyati Bambang Sigit Amanto Bambang Sigit Amanto Basito Basito Cantika Aurellia Azarine Cisya Vidya Anggraini Citra Putri Nur Yuwono Dafa Fadhilah Damarati Bestari Danang Eristanto Daniel Happy Putra Dara Audina Meriza Dian Rachmawanti Dian Rachmawati Eddy Triharyanto Edhi Nurhartadi Karina Aurellia Putri Murti Kawiji Kawiji Kawji Kawiji Lukita Purnamayati Melviana Mayandra Putri Budi Setyo Nadila Dwi Prasetyo Wati Nur Her Riyadi Parnanto Nurul Fadhila R Baskara A R. Baskara Anandito Raden Baskara Katri Anandito Roch Andini Ayu Putri Rofandi Hartanto Sandy Tri Wibowo Sigit Prabawa Sigit Prabawa Siswanti Siswanti Sulistyo Saputro Susantiningrum Susantiningrum Viska Wandhira Wimarnaya Zenita Mulya Astuti