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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 Padjadjaran Journal of Dentistry Jurnal Penelitian Pendidikan IPA (JPPIPA) SUSTINERE: 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 Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Jurnal Riset Teknologi Industri Food ScienTech Journal 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
Agriculture, Biological Sciences & Forestry Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Neuroscience Nursing Physics Public Health Social Sciences Veterinary Other

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Profil Kualitas Organoleptik Produk Segar Dan Matang Dari Ikan Nila (Oreochromis niloticus) Hasil Pengawetan Menggunakan Daun Keluwek (Pangium Edule Reinw.) Candra, Krishna Purnawan; Hosana, Onedha; Yuliani, Yuliani; Emmawati, Aswita
Jurnal Pertanian Khairun Vol 2, No 2: (Desember, 2023)
Publisher : Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/jpk.v2i2.7296

Abstract

Dayak tribe, as the native people of Kalimantan, has used the Keluwek plant for generations to prepare food sources of protein such as meat and fish. Apart from getting a preferred taste, this plant has also extended the food shelf life. This research aims to determine the sensory response profile of cooked products from preserved fish using Keluwek leaves. Tilapia fish is preserved using chopped Keluwek leaves for 2 days, then steamed and fried to get the cooked product. The organoleptic properties of fresh fish from preservation were compared with fresh fish without preservation using a quality assessment score of 1-9 based on SNI 01-2729.1-2006 for eyes, body surface mucus, odor, and texture. The cooked product's hedonic organoleptic properties and hedonic quality (color, aroma, taste and texture) were also observed (score 1-5). The results showed that on day 2 of preservation, the sensory properties of preserved fish were significantly different (p0.001) from fish without preservation for the eye, body surface mucus, smell, and texture attribute. Meanwhile, the sensory properties of the steamed cooked product are significantly different (p0.001) from those for the taste attribute but are not significantly different (p0.001) for the color, aroma, and texture attribute. Likewise, the sensory properties of the cooked fried product are significantly different (p0.001) for the color, aroma, taste and texture attribute. The steamed cooked product of preserved tilapia received a neutral response. for the attribute of color, aroma, taste, and texture. Meanwhile, the cooked fried product of preserved tilapia received a bit dislike response for the attribute of color, smell, taste, and a neutral response to texture attribute.Keywords: Keluwek, Nile fish, fish preservation.
Karakteristik Rempah dan Tantangannya Dalam Pengembangan Bumbu Basah Instan: Sebuah Review Singkat Rezeki, Kartika Sri; Candra, Krishna Purnawan; Saragih, Bernatal
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 16, No 2 (2024): Vol. (16) No. 2, Oktober 2024
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v16i2.32203

Abstract

Seasonings are various plant products with a fragrant aroma, such as galangal, turmeric, ginger, cinnamon, nutmeg, and pepper, and are used to flavor dishes. A more practical lifestyle and an increasing culinary industry have led to the development of the culinary industry to open business opportunities for processing instant wet spices to shorten cooking time. Instant seasoning is a mixture of various spices and seasonings that are mashed and processed into one. Instant seasoning processing requires safe and healthy handling, including freedom from pathogenic microbial contamination. Even though the spices have various functional activities including antibacterial, the development of instant wet seasonings is still facing a handicap of its microbiology safety. A broad contamination of bacteria, yeast and mold are still detected in the instant wet seasoning.
Kelayakan daun keluak (Pangium edule Reinw) sebagai pengawet alami produk perikanan berdasarkan profil mutu sensoris dan keamanan mikrobiologi [The appropriateness of Pangi (Pangium edule Reinw) leaves as natural preservative based on sensory quality and microbiological safety profile] Candra, Krishna Purnawan; Setiawan, Agus; Yuliani, Yuliani; Emmawati, Aswita
Jurnal Teknologi & Industri Hasil Pertanian Vol. 29 No. 1 (2024): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v29i1.35-43

Abstract

Daun keluak (Pangium edule Rinew) digunakan oleh masyarakat suku Dayak Ahoeng untuk mengawetkan daging dan ikan sebagai wujud dari kearifan lokal. Daun ini diketahui mengandung senyawa antibakteri yaitu tanin, fenol dan asam sianida. Sebuah percobaan faktor tunggal (lama pengawetan) yang disusun dalam Rancangan Acak Lengkap telah dilakukan dengan tujuan untuk menentukan karakteristik mutu sensoris dan keamanan mikrobiologi ikan selama pengawetan menggunakan daun keluak. Perlakuan yang dicobakan adalah lama pengawetan 1 sampai 4 hari dan menggunakan ikan segar sebagai kontrol. Masing-masing perlakuan diulang sebanyak 3 kali. Parameter yang diamati adalah mutu sensoris hedonik ikan (SNI 2729:2013), ALT dan bakteri patogen (Coliform, Escherichia coli, Salmonella sp., Vibrio cholera, dan Vibrio parahaemolyticus). Hasil penelitian menunjukkan bahwa mutu sensoris hedonik ikan Lele Sangkuriang selama empat hari pengawetan menunjukkan perbedaan yang nyata (p<0,05) untuk semua atribut. Ikan lele Sangkuriang masih menunjukkan kualitas yang baik dengan skor mutu hedonik 6, 8, 7 dan 7 berturut-turut untuk kenampakan bola mata, lendir permukaan badan, bau dan tekstur pada pengawetan hari kedua. Pengawetan menggunakan daun keluak dapat mempertahankan keamanan mikrobiologi ikan lele Sangkuriang selama satu hari berdasarkan parameter ALT, Coliform, dan Salmonella sp. Cemaran V. parahaemolyticus mulai terdeteksi setelah dua hari pengawetan. Cemaran E. coli dan V. cholera mulai terdeteksi masing-masing setelah pengawetan selama 3 dan 4 hari. Pengawetan menggunakan cacahan daun keluak dapat mempertahankan mutu sensoris hedonik dan keamanan mikrobiologi ikan lele Sangkuriang sampai pengawetan hari ke satu berdasarkan syarat mutu SNI 2729:2013 tentang ikan segar.
Development of Articulate Storyline Media on Biodiversity Content Featuring Tropical Rainforests to Enhance Students’ Critical and Creative Thinking Skills Alfisyahrani; Makrina Tindangen; Krishna Purnawan Candra
Jurnal Penelitian Pendidikan IPA Vol 11 No 1 (2025): January
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v11i1.9727

Abstract

This research aimed to develop and assess the practicality and effectiveness of the Articulate Storyline Media (ASM) for teaching biodiversity, focusing on tropical rainforest content, for 10th-class students. The study applied the Research and Development (R&D) method using the ADDIE model (Analyze, Design, Develop, Implement, and Evaluate). Data collected were student responses for practicality and test results in assessing critical and creative thinking skills. Results showed that the interactive media achieved a practicality rating of 74% and 100% for the students and teacher, respectively. The effectiveness of the ASM in enhancing the creative thinking skills in the experimental class was significantly (p<0.000) higher, i.e., 89%, compared to 65% in the control group. These findings indicate that the Articulate Storyline media on biodiversity content efficiently and effectively enhances 10th-class students’ critical and creative thinking skills.
Development of Virtual Media Nata De Pina Based on Articulate Storyline to Improve Science Process Skills (SPS) of Grade IX Students in Biotechnology Material Resi Mandalia; Elsje Theodora Maasawet; Daniel Tarigan; Abdul Hakim; Yusak Hudiyono; Lambang Subagiyo; Masitah; Herliani; Krishna Purnawan Candra
Jurnal Penelitian Pendidikan IPA Vol 11 No 1 (2025): January
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v11i1.9840

Abstract

This study aims to evaluate the feasibility, practicality and impact of the implementation of interactive learning media based on Articulate Storyline in the Conventional Biotechnology sub-material on the science process skills (SPS) of grade IX junior high school students. The research model used is the development of ADDIE with a quasi-experimental approach, pretest-posttest control group design. The subjects of the study consisted of 71 students divided into two classes; experimental class and control class. The results of data analysis showed that there was a significant increase in science process skills (SPS) using Articulate storyline-based media compared to the control class. The developed Articulate storyline-based media was feasible and practical to apply with an average score of 88.79 based on the assessment of material experts and media experts. The students' response to the media reached an average of 90.49 with a very good category. In the experimental class, it showed an increase in science process skills (SPS) with an N-gain value of 0.61 which was categorized as a moderate increase, with an average pretest value of 42.50 increasing to 77.08 in the posttest. These findings indicate that interactive learning media based on Articulate Storyline is effective in improving students' science process skills (SPS) and is recommended for application to other science materials.
Innovating Biology Education through Google Sites–Integrated Problem-Based Learning to Enhance Students’ Critical Thinking Skills and Learning Outcomes Muhammad Zulkarnain Ramadana Asir; Lambang Subagiyo; Sukartiningsih; Susilo; Akhmad; Krishna Purnawan Candra
Jurnal Penelitian Pendidikan IPA Vol 12 No 1 (2026)
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v12i1.13904

Abstract

This study aims to develop Google Sites–based learning media integrated with the Problem-Based Learning (PBL) model on the topics of plant and animal tissues, with the goal of improving students’ critical thinking skills and biology learning outcomes. The research followed the ADDIE development model, encompassing five systematic stages: Analysis, Design, Development, Implementation, and Evaluation. The study involved 35 Grade XI science students at SMA Negeri 3 Samarinda, Indonesia. The research instruments comprised expert validation sheets, practicality questionnaires, critical thinking tests, and learning achievement assessments. Data were analyzed using a mixed-method approach, combining quantitative and qualitative techniques through descriptive statistics, paired-samples t-tests, and N-Gain analysis. The results indicated that the developed media achieved a very high level of feasibility according to expert validation, with average scores of 93.75% from media experts, 91.25% from subject matter experts, and 95.00% from language experts. Practical assessments received very positive responses from teachers (95.00%) and students (91.33%), demonstrating that the media was user-friendly, engaging, and functional. Furthermore, the media effectively improved students’ critical thinking skills and learning outcomes, with an overall N-Gain of 0.84 (high category) and critical thinking indicator gains ranging from 0.71 to 0.86. A key innovation was the integration of an interactive discussion feature using Canva within Google Sites, which promoted collaboration and meaningful learning. In conclusion, the Google Sites–based PBL media was highly feasible, practical, and effective for improving students’ critical thinking skills and learning outcomes in biology.
Correlation between demographic and environmental factors and dental caries prevalence in a remote Indonesian coastal community: a cross-sectional study Masyhudi, Masyhudi; Candra, Krishna Purnawan; Handayani, Esti; Ahmad, Islamudin; Bujang, Kopli
Padjadjaran Journal of Dentistry Vol 38, No 1 (2026): March 2026
Publisher : Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/pjd.vol38no1.68102

Abstract

Introduction: Dental caries is a significant global health concern. Factors such as socioeconomic status, diet, oral hygiene, and access to dental care influence its prevalence. Limited information exists on dental health in remote sea-floating villages. This study aimed to analyze the correlation between demographic and environmental factors and dental caries prevalence in a sea-floating community. Methods: This cross-sectional study was conducted in Malahing Village, a sea-floating village located adjacent to the Makassar Strait, 4 km east of Bontang city. Seventy-two respondents aged 5–59 years were examined for the DMFT index, while intrinsic factors (demographic and dental health behaviors) and extrinsic factors (environmental and dental health services) were collected via questionnaires. Data were analyzed using descriptive univariate analysis to determine variable characteristics and Spearman’s correlation analysis. Results: Dental caries prevalence was 98.61%, with a DMFT index of 10.01. Age (r=0.564, p=0.001), education (r=0.370, p=0.002), and occupation (r=0.273, p=0.020) showed strong, moderate, and weak positive correlations, respectively. Rainwater exposure (r=-0.353, p=0.003) showed a moderate negative correlation. Sex, dental health behaviors, water source, and dental visits were not significantly correlated with caries prevalence. Adults showed highest prevalence (66.67%) but low DMFT index (1.00). Government employees had high DMFT scores (4.61). Twice-daily brushing was uncommon (66.67%) among individuals with high DMFT scores (6.15). Patients who never visited a dentist (44.44%) showed high DMFT scores (8.33). Conclusions: In this underserved coastal community, demographic disadvantages and environmental exposures, particularly water sources, combined with limited dental care contribute to an elevated caries burden compared to the national and international levels. Despite complex associations with environmental factors, rainwater exposure showed negative correlation with caries prevalence, highlighting measurement challenges. The high proportion of patients never visited a dentist, low oral health awareness, and nonstandard water management highlight critical service gaps.
The Development of an Ethnoscience-Based Mangrove Module in Improving Student’s Critical Thinking Abilities and Concern for the Environment at SMA IT Daarul Hikmah Bontang Sri Roma Yuliarta; Muhammad Amir Masruhim; Aloysius Hardoko; Krishna Purnawan Candra; Sukartiningsih; Taufan Purwokusumaning Daru; Elsje Theodore Massawet; Masitah; Yusak Hudiyono
Jurnal Penelitian Pendidikan IPA Vol 10 No 7 (2024): July
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v10i7.7456

Abstract

A module is an educational material or learning tool that includes teaching materials, methods, and assessments that are developed in a systematic and structured manner to achieve expected competency goals. The aim of this study is to develop a valid, practical and effective mangrove module based on ethnoscience on biodiversity. The type of research is R&D which refers to the ADDIE method developed by Mayfield. Data collection techniques consist of expert verification, observations, tests, questionnaires, and interviews. The results of the study show that, this module was developed based on the manual previously used by SMA IT Darul Hikmah Bontang students to learn biology. The module validity result for the module is 99%, which is in the very valid category. The material validity result of the module was in the very reasonable category at 84.69%. The linguistic validity result of the module was 73.6% in the valid category. The results of the student survey regarding the practicality of the module were 88.65%, which fell into the very practical category. The effectiveness module in improving student’s critical thinking ability and environmental awareness have n-gain values ​​are 0.55 and 0.44. It can be concluded that the development of the ethnoscience-based mangrove module in the intermediate category has been effectively used to improve the critical thinking skills of the students of SMA IT Darul Hikmah Bontang.
The Shelf Life of Wet Noodle Added by Gendarussa (Justicia gendarussa Burm. F.) Leaves Extract Yuliani Yuliani; Rinten Anjang Sari; Aswita Emmawati; Krishna Purnawan Candra
Indonesian Journal of Agricultural Research Vol. 3 No. 1 (2020): InJAR, Vol. 3, No. 1, March 2020
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (756.457 KB) | DOI: 10.32734/injar.v3i1.3823

Abstract

Gendarussa (Justicia gendarussa) is a herbaceous plant with a height of 1-1.5 m. Its stem and leaves extract show antimicrobial and antioxidant activities and have potent cytotoxic activity on the human cancer cell. Gendarussa has a better flavor than stem. Its aqueous extract shows higher extract than ethanol extract. The present study evaluated the preservative effect of aqueous extract of gendarussa leaves (GL) in prolonging the shelf life of wet noodles. The single-factor experiment (GL of 0, 50, 100, 150, and 200 g was extracted in hot water of 100 mL) arranged in a completely randomized design was applied in this research. Total bacterial and mold were observed as well as sensory hedonic characteristics during storage. Data were analyzed using SPSS ver.25. The microbial quality data were analyzed by the Kruskal-Wallis test followed by pair comparison with Bonferroni correction, while the sensory data analyzed by Friedman test continued by Wilcoxon Sign Rank Test. The results showed that the addition of GL aqueous extract (200 g in 100 mL hot water) could prolong the shelf life of wet noodles. The microbial quality of the wet noodle, which preserved at room temperature for 24 h still meet the Indonesian standard of wet noodle (SNI: 2987-2015) for total bacteria and 36 h for total molds. The wet noodles have log cfu/g of 5.35 and 1.58 for total bacterial and mold, respectively. The panelists preferred the color, aroma, texture, and taste of wet noodles produced with the GL aqueous extracts. The most preferred one was wet noodle with the addition of GL aqueous extract at a concentration of 200 g per 100 mL with the characteristic of greenish-white color, not scented with GL, chewy texture, and slightly flavored GL.
Pengaruh jenis plastik kemasan terhadap sifat kimia, mikrobiologi dan sensoris selama masa simpan kue kacang produksi beberapa UMKM di kota Samarinda dan Balikpapan Tholhah, Tholhah; Candra, Krishna Purnawan
Journal of Tropical AgriFood Volume 1, Nomor 1, Tahun 2019
Publisher : Department of Agricultural Products Technology, Mulawarman University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.1.1.2019.2414.36-40

Abstract

Pengemasan dilakukan untuk mempertahankan mutu dan kualitas produk yang disimpan serta untuk memperpanjang umur simpannya karena dapat melindungi kerusakan seperti penyerapan air dan proses oksidasi yang menyebabkan ketengikan. Pada penelitian ini dilaporkan tentang pengaruh jenis plastik kemasan (Polypropylane, Polyethylene terephtalate, dan Polystyrene) terhadap masa simpan kue kacang. Rancangan percobaan yang digunakan adalah rancangan acak lengkap dengan tiga ulangan. Penelitian ini merupakan penelitian kuasi dengan sampel berasal dari beberapa UMKM di Samarinda dan Balikpapan. Hasil penelitian menunjukkan bahwa jenis kemasan berpengaruh nyata (p<0,05) terhadap kadar asam lemak bebas, bilangan peroksida dan kadar air kue kacang. Penyimpanan kue kacang selama tiga bulan menunjukkan perbedaan yang tidak nyata untuk angka lempeng total (p>0,05). Nilai TPC kue kacang dengan semua kemasan melewati batas maksimal SNI 2973:2011 (1x104 koloni/g) sejak penyimpanan hari ke-14. Jenis kemasan memberikan pengaruh nyata (p<0,05) terhadap karakteristik hedonik seperti warna, rasa, aroma, dan tekstur, juga pada mutu hedonik. Lama penyimpanan menyebabkan penurunan respons penerimaan kue kacang yang dikemas dengan keempat jenis plastik tersebut.
Co-Authors Abdul Hakim Ainudin Ainudin Akhmad Alberth Parlindungan Alfisyahrani Aloysius Hardoko Amin, Andi Syaiful Anis Sofianur Anton Rahmadi Anton Rahmadi Arba Susanty Arboby Gunawan Ariana Ariana Arif Kurniawan Asih Ika Suryandari Aswita Emmawati Bernatal Saragih Bernatal Saragih Bernatal Saragih Bhibies Arghita Nindyana Bujang, Kopli Chandra Kadwa Utama Sutrisno Daniel Tarigan David Patra Didimus Tanah Boleng Elisa Maulidya Putri Elsje Theodora Maasawet Elsje Theodore Massawet Emmawati, Aswita Erna Handai Yani Esti Handayani Esti Handayani Hardi Fitriani . Fitriani Fitriani Hadi Suprapto Hamka Haris Retno Susmiyati Hendra Saputra Hendri Wardana Herliani Herliani Hosana, Onedha Hudaida Syahrumsyah Hudaida Syahrumsyah Irma Febriandini Islamudin Ahmad Ismail Ismail Iwan Muhamad Ramdan Kasma Kasma Kusdiyanto, Hery Lambang Subagiyo LESTARI, GISTI MALINDA Lisnawati Lisnawati Makrina Tindangen Maria Ulfah Marwati Masitah - Masyhudi Masyhudi, Masyhudi Maulida Rachmawati Miftakhur Rohmah, Miftakhur Muhammad Amir Masruhim Muhammad Arifin Muhammad Fahri Muhammad Sultan Muhammad Zulkarnain Ramadana Asir 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 Resi Mandalia Rezeki, Kartika Sri Ria Oktaviani Rinten Anjang Sari Rita Diana ROLAND SCHAUER Sari, Eirine Yemeima Sarinah . Sarwono . Sri Roma Yuliarta Sukartiningsih Sukartiningsih Sukmiyati Agustin Susanty, Arba Susilo 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 Yusak Hudiyono Yusak Hudiyono, Yusak