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All Journal Agrointek agriTECH Jurnal Sinergitas PkM & CSR Jurnal Kewirausahaan dan Bisnis Jurnal Teknologi Hasil Pertanian 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

Author-ID : 2650907

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Control & Systems Engineering Economics, Econometrics & Finance Education Environmental Science Nursing Public Health 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.

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

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

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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.

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.

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.

UMUR SIMPAN SAMBAL PARI (Dasyatis Sp.) ASAP YANG DIKEMAS JAR PADA BEBERAPA CARA PEMASAKAN DENGAN METODE PENDUGAAN ACCELERATED SHELF-LIFE TESTING (ASLT) Dian Rachmawanti Affandi; Adhitya Pitara Sanjaya; Santi Rahma Mardiana
Jurnal Teknologi Hasil Pertanian Vol 13, No 2 (2020): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Penambahan ikan pari asap pada pembuatan sambal dapat menjadi alternatif pengolahan ikan pari asap dan menghasilkan sambal dengan cita rasa khas. Selama penyimpanan, sambal mengalami penurunan mutu secara mikrobiologi serta menyebabkan perubahan aroma dan timbulnya asam pada sambal sehingga produk ditolak oleh konsumen. Penelitian ini bertujuan untuk mengetahui pengaruh variasi cara kualitas sensoris, kimiawi, dan mikrobiologis sambal ikan pari asap kemasan jar kaca selama penyimpanan, umur simpan sambal, serta menentukan cara pemasakan untuk memperpanjang umur simpan sambal. Pengemasan menggunakan jar kaca dan variasi cara pemasakan pada sambal ikan pari asap dilakukan untuk mencegah penurunan mutu. Variasi cara pemasakan yang dilakukan yaitu pemasakan kering (P1), pemasakan setengah kering (P2), dan pemasakan kering dengan penambahan minyak setelah pemasakan (P3). Selanjutnya, untuk memenuhi standar keamanan pangan dan sebagai jaminan mutu dilakukan pendugaan umur simpan sambal ikan pari asap menggunakan metode ASLT model Arrhenius yang memiliki waktu pengujian relatif singkat dengan ketepatan dan akurasi tinggi. Parameter yang diuji adalah sensoris aroma, total asam tertitrasi (TAT), dan total plate count (TPC). Penurunan mutu sambal diamati pada penyimpanan suhu 35˚C, 45˚C dan 55˚C selama 48 jam dengan waktu pengamatan setiap 12 jam sekali. Berdasarkan hasil peneli tian, tiga variasi cara pemasakan sambal ikan pari asap memiliki penurunan mutu yang berbeda-beda selama penyimpanan. Umur simpan sambal ikan pari asap kemasan jar kaca menurut parameter kritis TAT pada cara pemasakan kering (P1) pada suhu 30˚C adalah 165,95 jam. Pada variasi pemasakan setengah kering (P2), umur simpan sambal pada suhu 30˚C adalah 155,04 jam. Pada variasi pemasakan kering dengan penambahan minyak (P3), umur simpan sambal pada suhu 30˚C adalah 197,96 jam. Variasi pemasakan kering dengan penambahan minyak goreng setelah pemasakan merupakan cara terbaik untuk memperpanjang umur simpan sambal ikan pari asap kemasan jar kaca.

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)

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)

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 Adisukma, Wisnu Asa Fauzan Muhammad Asri Nursiwi Bara Yudhistira Bara Yudhistira Dian Rachmawanti Affandi Esti Widowati Esti Widowati Godras Jati Manuhara Kawiji Kawiji Malikah Meny Hartaty Nur Her Riyadi Parnanto Rofandi Hartanto Rohula Utami Santi Rahma Mardiana Sari, Ardhea Mustika Shindy Ambarwati Sulistyo Saputro Windi Atmaka

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