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All Journal International Journal of Public Health Science (IJPHS) HAYATI Journal of Biosciences Jurnal Teknologi Dan Industri Pangan Jurnal Pengolahan Hasil Perikanan Indonesia JOURNAL OF COASTAL DEVELOPMENT Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Jurnal Kesehatan Lingkungan indonesia Agrointek Indonesian Journal of Educational Review (IJER) Cannarium (Jurnal Ilmu-ilmu Pertanian) Jurnal Riset Industri agriTECH Jurnal Pendidikan Biologi Indonesia Jurnal Industri Hasil Perkebunan Jurnal Penelitian Pendidikan IPA (JPPIPA) Journal of Environment and Sustainability Indonesian Journal of Chemistry Indonesian Journal of Agricultural Research Jurnal Teknologi & Industri Hasil Pertanian Food Science and Technology Journal (Foodscitech) Jambura FIsh Processing Journal Journal of Tropical AgriFood Jurnal Teknologi Hasil Pertanian Jurnal Mutu Pangan : Indonesian Journal of Food Quality Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Jurnal Riset Teknologi Industri Food ScienTech Journal Journal Of World Science Jurnal Natural Teknologi dan Industri Pertanian Indonesia Jurnal Pertanian Khairun (JPK) Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) ABDIKU : Jurnal Pengabdian Masyarakat Universitas Mulawarman

Krishna Purnawan Candra

Departement Of Agricultural Poduct Technology, Faculty Of Agriculture, Mulawarman University And Doctoral Study Program Of Environmental Science, Postgraduate Program, Mulawarman University, Jl. Sambaliung, Kampus Gunung Kelua, Samarinda 75119

Author-ID : 2883309

Agriculture, Biological Sciences & Forestry Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Neuroscience Nursing Physics Public Health Social Sciences Veterinary Other

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THE LIMIT OF RED SEAWEED (Eucheuma cottonii) SUBSTITUTION IN SNAKEHEAD FISH (Channa striata) NUGGETS BASED ON SENSORY EVALUATION Krishna Purnawan Candra; Hendra Saputra; Arboby Gunawan; Bernatal Saragih; Hudaida Syahrumsyah; Yuliani Yuliani
AGROINTEK Vol 14, No 2 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v14i2.7123

Snakehead fish (Channa striata), a freshwater fish, is known to havefunctional properties in helping the process of healing burns andwounds after surgery. Besides that, the use of seaweed as a source offood fiber is also widely reported. This research was conducted todesign fiber-rich fish nuggets. The purpose of this study was todetermine the maximum levels of seaweed substitution in theprocessing of snakehead fish nuggets based on sensory properties.Single-factor experiment (seaweed, Eucheuma cottonii, substitution)arranged in a Completely Randomized Design with four replicationswas applied in this study. The parameters observed were hedonic andhedonic quality sensory properties for the attributes of color, aroma,texture, and taste of nuggets. The data obtained were analyzed by theFriedman Test, followed by the Wilcoxon Rank Test to detect thedifferences between treatments. Treatment of up to 75% seaweedsubstitution (0, 25, 50, and 75%) decreases significantly (p 0.05) thehedonic sensory acceptance of the snakehead fish nuggets for allattributes except the texture which shows an increase. Whereas, thetreatment with substitution of seaweed in the narrow percentage of 0,5, 10, 15, and 20% gave an expected result, which showed that therewas no significant difference (p 0.05) of the hedonic sensoryresponse for the overall acceptance. Nevertheless, 15% of seaweedsubstitution provides the best hedonic sensory response for overallacceptance. These results indicate that 15% of seaweed (Eucheumacottonii) substitution is recommended for use in the processing ofsnakehead fish nuggets.

SENSORY RESPONSE OF WET NOODLES WITH SUBSTITUTION OF SUPER RED DRAGON FRUIT (Hylocereus costaricensis) PEEL Yuliani Yuliani; Alberth Parlindungan; Marwati Marwati; Krishna Purnawan Candra
AGROINTEK Vol 15, No 2 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i2.7275

Innovation in increasing the wet noodles performance was conducted by substituting super red dragon fruit (pitaya) peel (DFP) puree to get DFP wet noodles that have red color and rich in fiber. Wheat flour (WF) was substituted with super red DFP puree in a portion of 0-20%. A single factor experiment arranged in Completely Randomized Design with four replications for each treatment was conducted. Hedonic and quality hedonic properties for color, aroma, texture, and taste were determined. Data were analyzed by the Friedman test continued by the Wilcoxon Sign Rank test. The DFP wet noodle with DFP puree substitution of 10% gave the best hedonic sensory response for overall acceptability with the properties of like for color, texture, and taste, but rather like for aroma. The DFP wet noodles have hedonic quality properties of a light reddish color, slightly scented of dragon fruit peel with a texture of rather hard and rather taste of DFP. The fiber content of the DFP wet noodles was 0.135 ± 0.003%.

The TERARIUM MEDIA IN THE LEARNING PROCESS Nooryani Nooryani; Makrina Tindangen; Candra Candra
IJER - INDONESIAN JOURNAL OF EDUCATIONAL REVIEW Vol 8 No 1 (2021): Indonesian Journal of Educational Review
Publisher : Program Pascasarjana Universitas Negeri Jakarta

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

The purpose of the study was to find out the problems faced by teachers when developing terrarium media. This study uses a quantitative approach with percentage data analysis method and analyzed descriptively. The results show that the problems faced by teachers when developing terrarium media to improve the entrepreneurial skills of high school students are still very many and it is necessary to carry out an innovation that can accelerate educational innovation at the high school level in Samarinda City. this is corroborated by the results of observations that have been made in several high schools in the city of Samarinda, analyzed and then presented, so that 70% of teachers have not been able to develop terrarium media that are relevant to the material to be delivered, this is due to the lack of teacher knowledge regarding terrarium media which has economic value. It can be concluded that it is necessary to carry out new innovations to improve the entrepreneurial abilities of high school students.

Pengaruh Penambahan Sari Ubi Kayu terhadap Mutu Saos Tomat Krishna Purnawan Candra; Neni Suswatini; Asih Ika Suryandari
agriTECH Vol 23, No 3 (2003)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Starch is the main composition of cassava-extract; therefore it can be used in food product as thickening agent. The purpose of this research was to know the effects of cassava-extract addition in tomato ketchup to its physical properties and consumer's acceptance. Randomized Complete Design was used in this experiment with cassava-extract volume as single factor and arranged in five treatment levels of 0, 20, 40, 60, 80 mL, each with three replications. Tomato paste of 400 mL (300 g) was added by cassava-extract according to the treatment level. The mixture was cooked for 10 minutes following addition of suitable spices. The results of the experiment showed that moisture content of tomato ketchup is around 70-80%, and its volume increase according to the increasing of cassava-extract added. Cassava-extract of 80 mL gave a tomato ketchup yield of 64%. The addition of cassava-extract in tomato ketchup processing gave influence in colour, viscosity, and sweetness of tomato ketchup. and they increased by increasing of cassava-extract addition. According to hedonic quality test, the addition of cassava extract of 60 mL and 80 mL gave a sweet, dark orange, and viscous tomato ketchup. This tomato ketchup was preferred by consumer

Karakteristik Fisika-Kimia Kulit Singkong Asal Samarinda dan Akseptabilitas Sensoris Keripiknya Sebagai Camilan Diet Krishna Purnawan Candra; Ainudin Ainudin; Muhammad Arifin; Yuliani Yuliani
agriTECH Vol 40, No 4 (2020)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The aim of this research was to determine the physicochemical characteristics of cassava peel and the sensory acceptability of its chip form three varieties generally planted in Samarinda, e.g. Pacar, Kuning/Mentega, and Buton cassava. The flour of the three cassavas pulp has HCN content of 14.04, 12.02, and 19.38 mg/kg. A single factor experiment arranged in Completely Randomized Design and each treatment was repeated nine times. Thickness, moisture content, crude fibre content, and ash content of the casava peel were observed, as well as hedonic and quality hedonic sensory acceptability of cassava peel chips for crispiness, taste, aroma, and colour. The result showed that except moisture content, the peel of the three cassava varieties was significantly different (p<0.05) for the thickness, crude fibre content and ash content. The moisture content of the three cassava varieties was around 66.70-70.07%. Peel of Pacar, Kuning/Mentega and Buton cassava has a thickness of 1.52, 2.32, and 1.84 mm, the crude fibre content of 2.70, 2.18, 1.68%, and ash content of 1.19, 2.18, and 0.94%, respectively. The cassava peel chips of the three cassava varieties were significantly different (p<0.05) for hedonic and quality hedonic acceptability (crispiness, taste, aroma, and colour). Pacar cassava showed the most acceptable for crispiness and taste, which has a hedonic and hedonic quality scale of 4.50 (1-7, crispy moderately to crispy) and 5.35 (1-7, taste moderately like cassava to taste like cassava).

Empowering critical thinking skills by implementing scientific approach-based models among various students’ ethnics Didimus Tanah Boleng; Elsje Theodora Maasawet; Krishna Purnawan Candra
JPBI (Jurnal Pendidikan Biologi Indonesia) Vol. 6 No. 2 (2020): JULY
Publisher : University of Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/jpbi.v6i2.11845

In empowering students’ 21st century skills, the implementation of scientific approach-based models (SAbM) is recommended. This quasi-experimental research was conducted in senior high school in which the students were comprised of different ethnics. The aim of the study was to determine the effect of SAbM on empowering students' critical thinking skills (CTS). The SAbM implemented were Problem-Based Learning (PBL), Guided Inquiry (GI), and PBL+GI combination. Furthermore, the students’ ethnics included were Javanese, Bugis, Kutai, Banjar, and Toraja. The purposive sampling was used to determine the classes employed (i.e. 11th classes from two senior high schools in Samarinda). The instrument used to collect CTS data was questions test. The data were analyzed using two-way ANCOVA. The results showed that there was no significant interaction between ethnic and learning models on the students' CTS (p = 0.219), as also shown by the main effect of ethnic types (p = 0.583). In contrast, there was a significant effect of SAbM on students’ CTS (p = 0.0005) Through this study, SAbM need to be implemented continuously as it can optimize the empowerment of students’ 21st Century skills.

Students' learning motivation and cognitive competencies in the PP and PBL models Nurul Hidayati; Didimus Tanah Boleng; Krishna Purnawan Candra
JPBI (Jurnal Pendidikan Biologi Indonesia) Vol. 6 No. 3 (2020): NOVEMBER
Publisher : University of Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/jpbi.v6i3.12081

The learning model is one of the critical factors in boosting student to have good learning motivation (LM) and cognitive competencies (CC). In two academic years (2016-2017), only 19.6% of Senior High School (SHS) students in Samarinda passed minimal competence in Biology subject. This research was conducted to find out a better learning model in Biology subject to replace the conventional learning (CL) model. A quasi-experiment using three learning models, i.e. Problem Posing (PP), Problem-based Learning (PBL), and CL, were conducted in all three 11th grade student classes at Public Islamic SHS (PISHS) I Samarinda in the period of odd semester of 2018/2019 academic year. The LM and CC data were collected by questionnaires, each has 40 and 9 problems, respectively. The LM and CC data were analyzed by ANOVA and ANCOVA continued by comparison test using Bonferroni test (p< 0.05), respectively. The results showed that the CL model could increase the CC, but not improve LM. However, PP and PBL model were significantly more effective (p< 0.05) in increasing both the CC and LM. The PP is superior in improving the LM, while the PBL is superior in gaining the cognitive competence.

STUDY ON BIOETHANOL PRODUCTION USING RED SEAWEED Eucheuma cottonii FROM BONTANG SEA WATER Krishna Purnawan Candra; Sarwono .; Sarinah .
JOURNAL OF COASTAL DEVELOPMENT Vol 15, No 1 (2011): Volume 15, Number 1, Year 2011
Publisher : JOURNAL OF COASTAL DEVELOPMENT

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (249.948 KB)

The increasing of energy demand for public transport and a rise of oil prices lead to intense of using green fuel for sustainable future. Red-seaweed polysaccharide consists of carrageenan can be used for production of bio-etahanol, as it supplies monosacharides. In this study, the possibility of bioethanol production using red-seaweed as raw material was examined. The purpose of this research was to determine the method of bioethanol production using red-seaweed. Two separate anaerobic fermentation following acid hydrolysis, each by different type of yeast, bread yeast (Saccharomyces cereviceae) and tapai yeast were conducted in this study. Acid hydrolysis for 2 h using H2SO4 of 5% at 100 oC of 100 g seaweed gel derived from 25 g of red-seaweed showed an optimal hydrolysis process yielded sugar content of 15.8 mg mL-1. Tapai yeast was not suitable for fermentation of red-seaweed hydrolysate, while Saccharomyces cereviceae gave an alcohol content of fermentate of 4.6% after 5-6 days of fermentation at room temperature.

PENGARUH SUBSTITUSI TEPUNG KOLANG-KALING (ARENGA PINNATA MERR.) TERHADAP DAYA KEMBANG, SIFAT KIMIA, DAN SENSORIS KERUPUK ACI Nur Amaliah; David Patra; Krishna Purnawan Candra; Anton Rahmadi
Jurnal Industri Hasil Perkebunan Vol 16, No 1 (2021): Jurnal Industri Hasil Perkebunan
Publisher : BBSPJI Hasil Perkebunan, Mineral Logam, dan Maritim

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33104/jihp.v16i1.6795

Kolang-kaling merupakan salah satu sumber pangan fungsional karena mengandunggalaktomanan dalam jumlah yang cukup signifikan. Tujuan penelitian ini adalah mendapatkankadar substitusi tepung kolang-kaling pada kerupuk aci yang memberikan pengaruh tidak nyatadibanding dengan kerupuk aci tanpa substitusi tepung kolang-kaling. Penelitian faktor tunggaldengan perlakuan substitusi tepung kolang-kaling 10, 20, 30, dan 40 % yang disusun dalamrancangan acak lengkap diaplikasi pada percobaan ini. Setiap perlakuan diulang sebanyak tigakali. Hasil penelitian menunjukkan bahwa kadar substitusi tepung kolang-kaling sampai dengan40% berpengaruh nyata (p < 0,001) terhadap sifat fisika-kimia (daya kembang, kadar air, kadarabu dan protein) kerupuk mentah dan sifat sensoris hedonik dan mutu hedonik kerupuk matanguntuk warna, aroma, rasa dan tekstur. Kerupuk aci yang dibuat dengan substitusi 10 % tepungkolang-kaling mendapat respons sensoris hedonik keseluruhan yang paling baik, termasuk kedalam kategori agak disukai dan mempunyai sifat sensoris mutu hedonik warna agak putih,sedangkan aroma dan rasa masuk ke dalam agak berasa kolang-kaling. Kerupuk aci mentahdengan substitusi 10% tepung kolang-kaling tersebut mempunyai daya kembang sebesar41,67%, kadar air sebesar 5,044%, kadar abu sebesar 2,069%, dan protein sebesar 15,27%.

PHYSICAL CHARACTERISTICS OF KEPOK, TALAS, AND CAVENDISH BANANAS FLOUR Krishna Purnawan Candra; Anis Sofianur; Bernatal Saragih; Yuliani Yuliani
Food ScienTech Journal Vol 3, No 1 (2021)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v3i1.12476

Banana flour is one of the semi-finished products which processed aims to maintain shelf life, provide goods for diver food products, facilitate packaging and transportation. This research aimed to determine and compare the physical characteristics of flour from three banana species, i.e., Kepok (Musa acuminata x balbisiana), Talas (Musa acuminata Colla var. Talas), and Cavendish (Musa acuminata Colla var. Cavendish). This research is a single factor experiment arranged in a completely randomized design with three (banana species) treatments and five replications. Data were analyzed by ANOVA except for wettability data, and gelatinization profile is processed using the Kruskal-Wallis test. The experimental parameters were swelling power, starch solubility, bulk density, water absorption capacity, oil absorption, and color. The results showed that swelling power and oil absorption of the banana flour from the three banana species are not significantly different (p > 0.05) but significantly different (p < 0.05) for solubility, bulk density, wettability, water absorption capacity, and color. Gelatinization temperature for Kepok, Talas, and Cavendish banana flour was 79.45°C, 81.45°C, and 78.20°C, respectively. In this research, we found that the physical properties of Talas banana flour are in between the physical properties of Kepok and Cavendish banana flour.

Co-Authors Abdul Hakim Agus Setiawan Ainudin Ainudin Alberth Parlindungan Alfisyahrani Aloysius Hardoko Andi Syaiful Amin Anis Sofianur Anton Rahmadi Anton Rahmadi Apriadi, Rimbawan Arba Susanty Arboby Gunawan Ariana Ariana Arif Kurniawan Asih Ika Suryandari Aswita Emmawati Bernatal Saragih Bernatal Saragih Bernatal Saragih Bhibies Arghita Nindyana Chandra Kadwa Utama Sutrisno Daniel Tarigan David Patra Didimus Tanah Boleng Elisa Maulidya Putri Elsje Theodora Maasawet Emmawati, Aswita Erna Handai Yani Esti Handayani Hardi Fitriani . Fitriani Fitriani Hadi Suprapto Hamka Haris Retno Susmiyati Hendra Saputra Hendri Wardana Herliani Hosana, Onedha Hudaida Syahrumsyah Hudaida Syahrumsyah Irma Febriandini Ismail Ismail Iwan Muhamad Ramdan Jayanti, Marni Kasma Kasma Kusdiyanto, Hery Lambang Subagiyo LESTARI, GISTI MALINDA Lisnawati Lisnawati Makrina Tindangen Mandalia, Resi Maria Ulfah Marwati Marwati Masitah Masitah - MASRUHIM, MUHAMMAD AMIR Massawet, Elsje Theodore Maulida Rachmawati Miftakhur Rohmah, Miftakhur Muhammad Arifin Muhammad Fahri Muhammad Sultan Neni Suswatini Nindyana, Bhibies Arghita Nooryani Nooryani Nur Amaliah Nurul Hidayati Nurul Puspita Palupi Onedha Hosana PETER ROGGENTIN Prabowo, Sulistyo Prabowo, Sulistyo Purwanto, Herry Ratna Setia Ningsih Rezeki, Kartika Sri Ria Oktaviani Rinten Anjang Sari Rita Diana ROLAND SCHAUER Sari, Eirine Yemeima Sarinah . Sarwono . Solly Aryza Sukartiningsih Sukmiyati Agustin Susanty, Arba Suwasono, Sony Taufan Purwokusumaning Daru, Taufan Purwokusumaning Tazri Amrullah Tholhah Tholhah Vandalita Rambitan Viky Bayu Parytha WIJAYANTI KUSUMA WARDHANI Wiwit Murdianto Yani, Erna Handai Yeni Yunus Yudha Agus Prayitno Yuliani Yuliani Yuliani, Yuliani Yuliarta, Sri Roma Yusak Hudiyono, Yusak

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