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All Journal Agrointek Warta IHP (Warta Industri Hasil Pertanian) Jurnal Kewirausahaan dan Bisnis Jurnal Teknologi Hasil Pertanian Teknologi dan Industri Pertanian Indonesia Jurnal Akademik Pengabdian Masyarakat

Bara Yudhistira

Unknown Affiliation

Author-ID : 2650905

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

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

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.

IbM TAHU BAKSO "ASUH" DI KECAMATAN BOYOLALI KABUPATEN BOYOLALI Edhi Nurhartadi; R. Baskara Anandito; Bara Yudhistira
Jurnal Kewirausahaan dan Bisnis Vol 21, No 11 (2017): December
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jkb.v21i11.20834

Tofu meatballs is a snack that is made from tofu as the mayoringredients with meat dough stuffing through the process of steaming andfrying. Tofu meatballs become one of food innovation from tofu which servedelicious taste. EQ company in Karanggeneng Village, Boyolali District has aproduction capacity of 700-800 tofu meatballs on Monday-Saturday and 400tofu meatballs on holiday. The problems faced by the home-processing inhome industry know meatballs are among others related to the quality of tofumeatballs that have not met the expectations of buyers. Another obstaclefaced is the stagnant business conditions due to the lack of productdiversification, the equipment used is still limited and simple, the productioncapacity is minimal, the packing of tofu meatballs produced is also lessattractive. Program implemented (1) Introduction of production processknow meatballs technology that meets quality management of processedfoods ASUH (safe, healthy, whole and halal); (2) Introduction of appropriatetechnology for the processing of tofu meatballs in the form of refrigeratormachinery and other means of production improvement; (3) Introduction oftechnological variations of packaging materials such as hand sealer machine;(4) Management of Food Industry License (PIRT); (5) Simple marketing andbookkeeping training. This has been set forth in the letter of cooperationagreement. The results of dedication activities that have been done by thededication team are coordinating with partners about problem solving effort,training on how to make meatball tofu with quality management concept"ASUH" that is safe, healthy, whole and halal.Keywords: ASUH, quality, tofu meatballs, production process, management.

PROSPEK PENGEMBANGAN ES GABUS BUAH DAN SAYUR, CITA RASA JADUL KAYA VITAMIN Zenita Mulya Astuti; Anindya Abdi Nusara; Cisya Vidya Anggraini; Viska Wandhira Wimarnaya; Nurul Fadhila; Bara Yudhistira
Jurnal Kewirausahaan dan Bisnis Vol 24, No 13 (2019): June
Publisher : Universitas Sebelas Maret

In this modern era, many snacks that are not safe for health are sold to children and they like them very much. This problem is very serious to note because it is related to children's health. To overcome or reduce this problem, created an innovation of healthy snacks that are rich in vitamins, namely Ice Cork Fruit and Vegetables from various types of vegetables such as carrots, mustard greens, and purple yams. Ice Cork Vegetables are made with the aim of increasing interest in vegetable consumption in children. The target is to attract the interest of children to eat delicious snacks, safe and healthy through EGAYUR (VEGE ICE). Because in general children like to eat snacks that are tasty and refreshing, cork ice for example. The method for realizing this idea is to create an entrepreneurial business program that produces EGAYUR (VEGE ICE). The first thing to do is to make an SOP for making EGAYUR (VEGE ICE). Then do the trial making of EGAYUR (VEGE ICE) products, do research on the taste variants that consumers like, then do the production process. In one production it will produce 75 products, which are done once a week for 4 months. So that the total production for one month is 75 products.Keywords : ice cork, vegetables, vitamins

IbM PENGUSAHA KERUPUK KARAK DI DESA DUKUH UNTUK MENINGKATKAN KUALITAS MAKANAN SEHAT DAN PENERAPAN INOVASI TEKNOLOGI TEPAT GUNA Bara Yudhistira; Dian Rachmawati; Siswanti Siswanti
Jurnal Kewirausahaan dan Bisnis Vol 20, No 11 (2017): June
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jkb.v20i11.13992

Home industry of krupuk Karak in the subdistrict Mojolaban Sukoharjo district is currently growing with the number of many industries. Most of these industries still use borax as the developer material of batter dough. STPP is an alternative substance of borax replacement. STPP education as a substitute for borax should be done to eliminate the use of borax in food. Home industry in Sukoharjo district is still using manual labor for the production process of cracker karak. Appropriate technology can be provided to save time and production costs. The process of soaking batter dough has been the most time-consuming and energy-consuming process. Mincer as a meat grinder can be used to crush the dough.

PERBAIKAN SANITASI DAN HYGIENE PRODUK BANDENG PRESTO AR PUTRA MAJU JAYA DI DESA TEGAL ARUM, MOJOSONGO, SURAKARTA Raden Baskara Katri Anandito; Siswanti Siswanti; Lukita Purnamayati; Bara Yudhistira
Jurnal Kewirausahaan dan Bisnis Vol 24, No 14 (2019): December
Publisher : Universitas Sebelas Maret

Tegal Arum Village is one of the presto milkfish processing areas in Surakarta. One of the household industries that has been running for a long time with this business is Mr. Darpo's milkfish presto owned by the name IRT "AR Putra Maju Jaya". This business has been initiated since 2015, with production capacity reaching four quintals every day. Fresh milkfish used are imported from Gresik. This IRT has 4 employees who work 6 days a week. The high number of presto milkfish processors in Surakarta results in increasingly fierce business competition. This causes IRT to experience difficulties in expanding the marketing area so that income is stagnant and does not increase. The main problem found in the IRT milkfish presto "AR Putra Maju Jaya" Mr. Darpo is the still low standard of sanitation and hygiene processing, the equipment used is still limited and simple so that the production and storage capacity is minimal, there is no good packaging so the product is less attractive and easily damaged. The solution to these problems is to improve the presto milkfish processing by applying sanitation and hygiene standards by rearranging the production space, helping equipment made of stainless steel, improving product packaging with packaging variations and packaging design as well as adequate raw materials and product storage. The effort is expected to be able to improve the quality of AR Putra Maju Jaya's milkfish presto so that it can increase production capacity and marketing areas.

PROSES PRODUKSI ALMOND CRISPY UBI JALAR Sandy Tri Wibowo; Bara Yudhistira; Nur Her Riyadi Parnanto
Jurnal Kewirausahaan dan Bisnis Vol 23, No 11 (2018): June
Publisher : Universitas Sebelas Maret

Almond Crispy of sweet potato was inovation of food that included into the cookies product. The processing of Almond Crispy itself carried out with adding of violet sweet potato and yellow sweet potato already through powdering to give new taste towards flavor and content of Almond Crispy product. The process of manufacturing Almond Crispy of sweet potato included the mixing process, the adding of arid ingredient, the casting of dough, the roasting, the colling and the last packaging. The testing of delight sensory carried out to know the level of delight and the potency of consumer accepting. The sample that chosen on sensory testing included the sample of Almond Crispy adding to violet sweet potato, the sample was F3 (50% = 75 gramme) and the sample of Almond Crispy adding to yellow sweet potato, the sample was F1 (30% = 45 gramme). To determine the characteristic of the last product did the testing of antioxidant activity and the sample of violet sweet potato there was (16,45%) and the sample of yellow sweet potato there was (11,83 %), along with the testing of total calorie on violet sweet potato sample that was (4,940 kkal/g) and yellow sweet potato sample that was (5,190 kkal/g). Based on the calculation of economy analysis that did determining concern of HPP,BEP, ROI, POT, NPV and IRR so this effort of Almond Crispy Sweet Potato production can profitable and suitable for operation.

“OMAH TELO”: PENGEMBANGAN PRODUK BERBASIS UBI JALAR DI PROGRAM STUDI ILMU DAN TEKNOLOGI PANGAN Siswanti Siswanti; R. Baskara Anandito; Bara Yudhistira
Jurnal Kewirausahaan dan Bisnis Vol 21, No 11 (2017): December
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jkb.v21i11.20842

Tracer study which has been done by Department of Food Science andTechnology showed that only 62,5% of graduates have related job to the major, whilefrom 62,5% that have, only 10% become businessman/entrepreneur. This matternecessarily become a shared duty of the study program to escalate studententrepreneurial spirit since early on. Step that had been taken by the study program inorder to evoke student entrepreneurial spirit has not given maximum result becausestudents could not apply their sciene of entrepreneurship in a business unit practicedirectly. Therefore, Department of Food Science and Technology is commited to evokeand escalate student entrepreneurial spirit by forming a production unit named “OmahTelo”. This program is directed to obtain reveneu generating for the research group inparticular, Department of Food Science and Technology in general and also buildtechnopreneurship sprit in HIMAGHITA. In its first year, this program has beensuccessfully build up a productive business unit “Omah Telo” with chips and sweetpotato flour as the main products, also tela-tela, sweet potato stick, ice cream andschotel as the additional products. The entrepreneurship talkshow, food industrymanagement, and also marketing techniques have established the technopreneurshipspirit of the students. PIRT permission and online marketing could increase the productmarketing of IbPTK production.Keyword: omah telo, technopreneurship, sweet potato

IBM INTRODUKSI SISTEM PENGOLAHAN SAMPAH MODEL JEPANG DALAM RANGKA MENDUKUNG GREEN CAMPUS DI LPPM Adhitya Pitara Sanjaya; Bara Yudhistira; Sulistyo Saputro
Jurnal Kewirausahaan dan Bisnis Vol 20, No 11 (2017): June
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jkb.v20i11.14404

Institute for Research and Community Service (LPPM) is one ofimplementing element of Sebelas Maret University which has the task ofcoordinating, monitoring, and assessing the implementation of researchactivities and community service organized by the Centers in Institute forResearch and Community Service. One of the missions of LPPM UNS is toimprove the ability and the role of lecturers and students in research andempowerment of the community. One of the problems, can not be handled inthe community is waste problem. Currently, public awareness to do wastesegregation has not been done maximally, so it needs to do stimulus to raisethe awareness. The results of the survey have been done in LPPM and Facultyof Agriculture UNS. The phenomenon of waste disposal is found to be lazy todispose of garbage (35%), unavailable garbage (41%), waste bins (15%) anduninspiring waste (9% ). Further activities are training to students to designthe trash in accordance with the Japanese model that is by making trashesbased on the type of paper waste, plastic waste, garbage cans and wetgarbage.

PROSES PRODUKSI PIE UBI UNGU Nadila Dwi Prasetyo Wati; Bara Yudhistira
Jurnal Kewirausahaan dan Bisnis Vol 23, No 11 (2018): June
Publisher : Universitas Sebelas Maret

Purple sweet potato pie is a processed food made from the main ingredients of wheat flour and purple yams, and some other additives are margarine, refined sugar, milk and eggs. The process of making purple sweet potato pie includes stages of preparation of raw materials, weighing, mixing, printing, baking, cooling, and packaging. Organoleptic test of purple sweet potato pie showed panelist preferences was formulation of 60% wheat flour and 40% purple sweet potato. The content of antioxidant purple sweet potato pie was 83% and shelf life until 5 days. Economic analysis of purple sweet potato pie produced 2000 cardboard (1 month), with each cardboard containing 5 pcs. The price of purple sweet potato pie is Rp 8.000,00. The net profit of sales is Rp 8,264,953,00. Purple sweet potato pie business has reached the break even point (BEP) at the production level of 1,483 boxes. POT value or payback within 4.5 months. Net B / C value of purple sweet potato pie production is 1.16%. The NPV value is 61,027,031. IRR value of 31%, so that the business of purple sweet potato pie is feasible to run.

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 Endang S. Rahayu 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 Reny Mailia Roch Andini Ayu Putri Rofandi Hartanto Saiful Rochdyanto Sandy Tri Wibowo Sigit Prabawa Sigit Prabawa Siswanti Siswanti Sulistyo Saputro Susantiningrum Susantiningrum Viska Wandhira Wimarnaya Yudi Pranoto Zenita Mulya Astuti

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