Article Per Year (5 Year)
p-Index From 2021 - 2026
0.408
P-Index
This Author published in this journals
All Journal Agrointek agriTECH Jurnal Sinergitas PkM & CSR Prosiding Konferensi Nasional PKM-CSR
Adhitya Pitara Sanjaya
Department Of Food Science Technology, Faculty Of Agriculture, Universitas Sebelas Maret, Jl. Ir. Sutami 36A, Kentingan, Jebres, Surakarta 57126
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Control & Systems Engineering Economics, Econometrics & Finance Education Environmental Science Nursing Public Health Social Sciences

Published : 5 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 5 Documents
Search

 1 
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.
Effect of Partially Purified Polygalacturonase and Cellulase on Red Guava Juice Clarification at Various Incubation Times and Temperatures Esti Widowati; Adhitya Pitara Sanjaya; Ardhea Mustika Sari; Shindy Ambarwati
agriTECH Vol 41, No 2 (2021)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (283.67 KB) | DOI: 10.22146/agritech.52516

Abstract

Red guava juice has some undesirable characteristics including high viscosity and cloudiness as well as sediment formation due to the presence of polysaccharide in the juice. Hence, enzymatic treatment for juice clarification is needed to overcome this problem. The current study was aimed to evaluate the effect of incubation times and temperature on juice clarification using partially purified polygalacturonase from Bacillus licheniformis and cellulase from Bacillus subtilis. The incubation times of 60,90, and 120 minutes and temperatures of 35 °C, 47.5 °C, and 60 °C were used in this study. pH value, total dissolved solids (TDS), transmittance, viscosity, and yield were analyzed. The results showed that incubation temperature had a significant effect on all the parameters except for pH value. The interaction between incubation temperature and time on decreasing pH value and viscosity was observed. The best clarification condition was observed at incubation time of 47.5 °C for 90 minutes, which resulted in pH, TDS, transmittance, viscosity, and yield of 4.98±0.13, 7.67±0.21 °Brix, 23.27±0.24%T, 36.37±3.46 cP, and 77.51±1.95% respectively.
INTRODUKSI TEKNIK PROSES, TEKNIK PENGEMASAN DAN APLIKASI ENZIM PEKTINASE PADA SARI BUAH JAMBU MERAH DI KELOMPOK TANI CANDI MAKMUR DAN UD. PUTRA JAMBU KECAMATAN NGARGOYOSO KABUPATEN KARANGANYAR JAWA TENGAH [INTRODUCTION PROCESS AND PACKAGING PROCESS WITH PECTINASE ENZYME APPLICATION ON RED GUAVA FRUIT JUICE OF KELOMPOK TANI AND UD. PUTRA JAMBU NGARGOYOSO, KARANGANYAR-CENTRAL JAVA] Esti Widowati; Adhitya Pitara Sanjaya; Wisnu Adisukma
Jurnal Sinergitas PKM & CSR Vol 2, No 1 (2017): October
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Red guava fruit is one of superior fruit in Karanganyar regency especially subdistrict of Ngargoyoso. Kelompok Tani Candi Makmur and UD. Putra Jambu has few processed products of red guava fruit since 2005. Red guava fruit juice has not product of this UKM. Readiness of 375 tones/year of red guava fruits only processed as ice cream, stick, paste, kacang nyelip and peyek of red guava leaves. Limitedness of process and packaging process is the main obstruction of diversification of red guava fruit products. Process and packaging process with pectinase enzyme application were introducted by IbM team. Enzyme were used to clarify fruit juice (reduce viscosity and turbidity and increase yield) in order to ease filtration process. Process technique was  appropriate to GMP standart. Introduction included packaging machine, cup sealer and pasteurization to ensure safe products. Product marketing management was improved by new marketing atribut and economic analysis of new products. This effort could increase turnover of UD. Putra Jambu (PUJA) and kelompok tani candi makmur also reinforce economic of Karanganyar regency.
Pendampingan Produksi Lembaran Nata De Coco Di UKM Nata Di Kabupaten Sragen Asri Nursiwi; Ardhea Mustika Sari; Adhitya Pitara Sanjaya
Prosiding Konferensi Nasional Pengabdian Kepada Masyarakat dan Corporate Social Responsibility (PKM-CSR) Vol 1 (2018): Prosiding PKM-CSR Konferensi Nasional Pengabdian kepada Masyarakat dan Corporate Socia
Publisher : Asosiasi Sinergi Pengabdi dan Pemberdaya Indonesia (ASPPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (625.29 KB)

Abstract

Nata de Coco merupakan salah satu produk fermentasi air kelapa yang digemari masyarakat sehingga UKM nata de coco berkembang pesat. UKM CV Tiga Cahaya Sejahtera di Desa Bendungan, Kedawung Sragen dan UKM milik Bapak Novi Dwi Atmojo di Desa Gempol, Sambirejo,Sragen merupakan UKM yang memproduksi lembaran nata de coco dan menjadi supplier dari beberapa industri minuman maupun makanan yang menggunakan nata de coco. Kegiatan pengabdian ini bertujuan untuk memberikan solusi atas permasalahan yang dialami oleh mitra. Secara umum permasalahan yang dihadapi oleh kedua UKM tersebut adalah produksi nata yang kurang stabil dan tingkat kegagalan produk yang masih cukup tinggi yang diakibatkan oleh beberapa faktor diantaranya sanitasi lingkungan, peralatan dan pekerja yang masih kurang baik, kurangnya pengetahuan pengelolaan starter nata dan proses fermentasi yang belum terkendali, terutama pengendalian kestabilan suhu selama fermentasi. Sanitasi selama proses pengolahan (sanitasi peralatan dan pekerja) maupun sanitasi ruang produksi yang kurang baik mengakibatkan seringkali terjadi kontaminasi seperti tumbuhnya jamur pada permukaan lembaran nata dan kontaminasi bakteri yang dapat menghambat pembentukan benang-benang selulosa penyusun lembaran nata. Solusi yang diberikan untuk meningkatkan rendemen dan hasil produksi nata de coco adalah dengan introduksi alat berupa rak fermentasi, pelatihan pengelolaan dan perbanyakan inokulum (Acetobacter xylinum) dan pelatihan penerapan Good Manufacturing Practices (GMP), serta pendampingan dalam pengurusan sertifikat PIRT. Dalam kegiatan pengabdian ini telah dilakukan introduksi alat yang berupa rak fermentasi, pelatihan pengelolaan dan perbanyakan inokulum dan pelatihan penerapan GMP. Dengan adanya kegiatan ini terjadi peningkatan rendemen nata yang dihasilkan karena berkurangnya kontaminasi dan telah diperoleh sertifikat P-IRT dengan Nomor 09.05.3314.02.01.0136.19
Proses Pembuatan Dan Kandungan Aktifitas Antioksidan Permen Herbal Lingzhi CV Herbal Nusantara Lia Umi Khasanah; Windi Atmaka; Kawiji Kawiji; Godras Jati Manuhara; Rohula Utami; Adhitya Pitara Sanjaya
Prosiding Konferensi Nasional Pengabdian Kepada Masyarakat dan Corporate Social Responsibility (PKM-CSR) Vol 2 (2019): Peran Perguruan Tinggi dan Dunia Usaha dalam Mempersiapkan Masyarakat Menghadapi Era I
Publisher : Asosiasi Sinergi Pengabdi dan Pemberdaya Indonesia (ASPPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (180.663 KB) | DOI: 10.37695/pkmcsr.v2i0.576

Abstract

CV Herba Nusantara merupakan salah satu usaha kecil menengah yang beralamat di Desa Kudu, Kecamatan Baki, Kabupaten Sukoharjo, Jawa Tengah. CV Herba Nusantara memiliki bidang usaha budidaya jamur antara lain jamur kuping, jamur tiram, dan jamur lingzhi. Pengembangan usaha CV Herba Nusantara selanjutnya ke arah teknologi pasca panen, diantaranya penjualan jamur dalam bentuk kering, ekstrak ataupun dalam bentuk kapsul. CV Herba Nusantara juga melakukan pengembangan produk berupa sirup lingzhi. Terdapat dua varian rasa sirup lingzhi yaitu original dan jahe. Pemanfaatan jamur lingzhi dalam industri pangan senantiasa mengalami perkembangan, terutama untuk produk pangan dengan fungsional lebih (pangan fungsional). Oleh karena itu pada kegiatan pengabdian ini dilakukan pembuatan permen herbal (soft dan hard candy) dengan penambahan sirup lingzhi. Hasil uji kandungan aktifitas antioksidan permen herbal dengan penambahan sirup lingzhi didapatkan untuk permen herbal soft candy sebesar 1,21 % dan untuk hard candy sebesar 0,98 %. Inovasi permen herbal ini diharapkan dapat menambah varian produk turunan dari jamur lingzhi, menjadikan usaha mitra semakin berkembang dan mampu memberikan kontribusi pada naiknya pendapatan perkapita masyarakat.
Co-Authors Asa Fauzan Muhammad Asri Nursiwi Bara Yudhistira Esti Widowati Esti Widowati Godras Jati Manuhara Kawiji Kawiji Rofandi Hartanto Rohula Utami Sari, Ardhea Mustika Shindy Ambarwati Sulistyo Saputro Windi Atmaka Wisnu Adisukma