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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
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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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FOOD AND NUTRITION AWARENESS SYSTEMS IN THE CITY OF SURAKARTA Bambang Sigit Amanto; Sigit Prabawa; Kawji Kawiji; Bara Yudhistira
Jurnal Kewirausahaan dan Bisnis Vol 26, No 2 (2021): December
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jkb.v26i2.43688

Abstract

Surakarta City is one of the cities in Central Java which is vulnerable to food insecurity events, especially transient food insecurity. This is because the city of Surakarta is a disaster-prone area from flooding, strong winds and landslides. This will have an impact on nutrition and food access for the people of Surakarta City when a disaster occurs. The role of the SKPG is very important in providing information for the Surakarta City government regarding the condition of food and nutrition, so that the response to food insecurity can be right on target. The SKPG is compiled by collecting data according to categories, which are then processed for policy making from the Surakarta City government. The quality of public food consumption in Surakarta City, Central Java is still far from ideal. This is indicated by the score of the Expected Food Pattern (PPH) which was still in the range of 80.8% in 2016 which was even lower than 2014 which reached 90.3%. However, in 2019 PPH for Surakarta City was 94%, higher than the national target (92%) based on SKPG annual report of Surakarta City 2019. Apart from the low level of public awareness, the economic condition of the residents can also be the cause of this low quality of food. The decreasing purchasing power of the people is directly proportional to their ability to meet the nutritional standards of the food they consume. The problem of low quality food consumption does not only occur in Central Java, but also nationally. The facts show that Indonesia is ranked the country with the worst food nutrition in the world. This is indicated by the still high number of children under five with weight and height not according to age, which is in the range of 37%, obesity is 12%, and thinness of 11%, this has the potential to lead to greater stunting cases. The occurrence of food and nutrition insecurity is generally caused by not meeting the amount of agricultural production to meet food needs in the region. SKPG is implemented as a measure to anticipate and overcome food insecurity in Surakarta. SKPG should be able to become a guideline so that even distribution and improvement of food security can be done. Based on the explanation of these problems, it is necessary to develop a Food and Nutrition Precautions System in Surakarta City.Key words: Food, Nutrition, SKPG, Surakarta, Vigilance
PENGABDIAN OPTIMALISASI OLAHAN JAMBU BIJI DESA NGAJARJO, NGARGOYOSO, KARANGANYAR R Baskara A; Bara Yudhistira; Siswanti Siswanti; Dian Rachmawanti
Jurnal Kewirausahaan dan Bisnis Vol 23, No 12 (2018): December
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (140.354 KB) | DOI: 10.20961/jkb.v23i12.28384

Abstract

Desa Ngajarjo, Kecamatan Ngargoyoso, Kabupaten Karanganyar merupakan salah satu daerah sentra perkebunan jambu biji. Produksi jambu biji yang melimpah belum diimbangi dengan pengolahan produk olahan jambu biji, sehingga penjualan jambu biji masih dalam bentuk segar. Dalam rangka peningkatan nilai ekonomis dan peningkatan upaya diversifikasi maka dilakukan penyuluhan terkait olahan jambu biji oleh GAMALOGISTA yang bekerja sama dengan dosen Program Studi Ilmu dan Teknologi Pangan Universitas Sebelas Maret. Penyuluhan dilakukan dengan pemberian materi tentang penangan pasca panen, pengolahan produk serta untuk penjualan produk olahan jambu biji. Penyuluhan tersebut diharapkan menjadi dasar untuk kegiatan selanjutnya yaitu praktek pengolahan jambu biji menjadi aneka olahan.
PERCEPATAN JURNAL KEWIRAUSAHAAN DAN BISNIS MENUJU AKREDITASI NASIONAL Susantiningrum Susantiningrum; Eddy Triharyanto; Bara Yudhistira; Dimar Hantari
Jurnal Kewirausahaan dan Bisnis Vol 24, No 14 (2019): December
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (136.598 KB) | DOI: 10.20961/jkb.v24i14.25378

Abstract

Jurnal Kewirausahaan dan Bisnis (JKB) has p-ISSN and e-ISSN. In 2017 JKB socialization activities were carried out to publish the journal to all regions in Indonesia and to attract more varied writers, especially those from outside Universitas Sebelas Maret (UNS). Furthermore, JKB development activities are needed towards reputable journals by adopting the Direktorat Jenderal Pendidikan Tinggi Regulation No. 1 of 2014 concerning Accreditation Guidelines for Scientific Issues. This study aims to improve the quality and capacity of management study centers, especially in managing Jurnal Kewirausahaan dan Bisnis towards reputable journals, such as by preparing national journal accreditation requirements. Activities that have been carried out included: initial coordination of activities, submitting to the national index institute, workshop on simulation of journal appraisal towards national accreditation, and workshop on the national accreditation program for JKB.Keywords: journal, institution, entrepreneurship, accreditation  
INAKTIVASI PANAS SPORA BACILLUS CEREUS PADA TAHU Bara Yudhistira; Reny Mailia; Endang S. Rahayu; Yudi Pranoto; Saiful Rochdyanto
Jurnal Teknologi Hasil Pertanian Vol 10, No 1 (2017)
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (491.381 KB) | DOI: 10.20961/jthp.v10i1.17498

Abstract

As one of perishable food, tofu is susceptible for microorganisms contamination, an effort is needed to solve the problem. Heat treatment is one of the most common methods used to reduce microorganism population. This research aimed to analyze heat treatment effects of Bacillus cereus reduction in tofu. B. cereus isolate was obtained from soy milk cooking process during tofu production in Sudagaran Yogyakarta. D value measurement as parameter analysis was conducted at 80, 90, 100, 110, 120oC. The results showed that D90 value of B. cereus in tofu product was 29.41 minutes D120 value was 1.69 minute, while Z value was 33.33oC. D and Z value obtained was then used as pasteurization reference to extend shelf life of tofu. Pasteurization temperature of 95oC was based on household conventional boiling temperature, and the process time variations were 0, 10, 30 and 34 minutes. During tofu storage at 100C, analyses conducted were Total Plate Count, spore-forming bacteria, and B. cereus enumeration. Sensory parameter was also evaluated; including flavor, color, surface appearance, mucus presence, and texture. The longest shelf life 20 days was obtained by 34 minutes pasteurization and cool storage.
Application of Ozone Technology as an Effort to Increase the Economic Value of Vegetable Commodities Sigit Prabawa; Bambang Sigit Amanto; Kawiji Kawiji; Bara Yudhistira
Jurnal Kewirausahaan dan Bisnis Vol 27, No 1 (2022): June
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jkb.v27i1.59382

Abstract

Vegetables are classified as food ingredients that are easily wilted and easily damaged so that vegetables that have been harvested must be marketed and consumed immediately. At room temperature, the freshness of leaf vegetables can only last for 12 hours. For this reason, proper postharvest handling is needed to maintain quality and extend the shelf life of these commodities, including ozone technology (ozonization). Ozone is able to shed pesticide and bacterial contamination as well as heavy metals attached to the surface of fruit or vegetables, making it safe for consumption for health. Vegetable cultivation by productive communities as micro-entrepreneurs has developed quite a lot. The problem that still occurs is the lack of efforts to extend the shelf life of vegetables that can increase consumer preferences for spinach. The “Mutiara Organik” Farmer Group in Sumberejo Village, Ngablak District, Magelang Regency made these efforts by cultivating vegetables and applying ozonation. The program begins with the introduction of packaging technology and continues with the presentation of permits from the Ministry of Health for ozonized organic vegetables. This program provides farmers with a set of production tools and packaging. The analysis also shows that ozone treatment provides higher efficiency, because it can reduce weight loss compared to Japanese spinach without ozone treatment. In addition, ozone treatment has the potential to increase vegetable productivity and quality.Keywords: ozonization; shelf life; vegetables
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 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