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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
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KAJIAN RHODAMIN B, KUALITAS MIKROBIOLOGI DAN SANITASI PADA JAJANAN KAKI LIMA SEKITAR SEKOLAH DASAR DI SAMARINDA, INDONESIA [ASSESSMENT OF RHODAMINE B, MICROBIOLOGICAL QUALITY AND SANITATION OF STREET-VENDED FOOD-SNACK AROUND SCHOOL IN SAMARINDA] Krishna Purnawan Candra; Ratna Setia Ningsih; Sukmiyati Agustin; Elisa Maulidya Putri
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 42 No. 2 (2019): PGM VOL 42 NO 2 TAHUN 2019
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v42i2.2372

Abstract

The incidence of foodborne disease caused by street food in Indonesia tends to increase. Meatball served with tomato sauce is popular among elementary school students in Indonesia. This research examined the safety of the sauce used for meatball sold among the elementary school students in Samarinda. Rhodamine B and microbiological quality of the tomato sauce were examined from 25 vendors. Sanitation during the meatball preparation by each vendor was also questioned. Results showed that 79.2% of the vendor sold the meatball with Rhodamine B was positively detected in the tomato sauce. All sauce did not meet the requirements of the microbiological quality of Indonesian standard. It might be caused by cross-contamination of the pathogenic microbes from equipment, poor vendor sanitation while preserving the sauce, or the water used in the preserving processed. Contamination from air pollution also needs serious attention because the vendors sold the meatball in the street or by the roadside.
Sosialisasi Budidaya Udang Dengan Model Smart Silvofishery Untuk Meningkatkan Kesejahteraan Masyarakat Di Kecamatan Muara Badak Esti Handayani Hardi; Haris Retno Susmiyati; Rita Diana; Nurul Puspita Palupi; Krishna Purnawan Candra
ABDIKU: Jurnal Pengabdian Masyarakat Universitas Mulawarman Vol. 1 No. 2 (2022): ABDIKU : Jurnal Pengabdian Masyarakat Universitas Mulawarman
Publisher : Fakultas Kehutanan dan Lingkungan Tropis, Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32522/abdiku.v1i2.380

Abstract

Shrimp farming is one of the most important livelihoods practiced by the community in the villages of Muara Badak Ulu and Salo Palai, Muara Badak District, Kutai Kartanegara Regency, using traditional management. Disease problems, decreasing of water quality, and natural food are all factors that reduce shrimp yields and pond productivity. This outreach and mentoring activity were held in collaboration with the Indonesian Peat and Mangrove Restoration Agency, with the goal of improving community skills in pond management through the use of environmentally friendly smart silvofishery. This method makes use of the nutrient cycle in the pond, as well as plant extracts to prepare and manage the pond. This activity was carried out for four discussed meetings by delivering environmental management and safety pond management. It involved nearly 155 people from the village community, local government, BRGM, and students from Mulawarman University's Faculty of Fisheries and Marine Sciences, forestry, agriculture, and law. This activity began with the identification of pond problems, followed by workshops and the preparation of smart silvofishery subjects, socialization activities for the application of the 10 steps of smart silvofishery, trials on demonstration plot ponds, and concluded with the monitoring and evaluation of activity implementation. Experiments on pond demonstration plots revealed that polyculture management with smart silvofishery increased yields up to 35 kg/ha, up from 14 kg/ha previously, and fish farmer have a standard step to manage their pond.
POTENSI KOMERSIALISASI DAUN RAMBUSA (Passiflora foetida L.) SEBAGAI HERBAL PENURUN TEKANAN DARAH Yani, Erna Handai; Candra, Krishna Purnawan
Cannarium Vol 21, No 2 (2023)
Publisher : Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/cannarium.v21i2.6917

Abstract

Rambusa (Passiflora foetida L.) adalah tanaman liar merambat yang sering ditemui di daerah seperti rawa dan pinggiran sungai. Daun tanaman rambusa ini mempunyai fungsi alternatif sebagai anti hipertensi dan anti diabetes. Penelitian ini bertujuan membandingkan karakteristik sensoris teh yang dihasilkan dari dua metode handmade yang berbeda, yaitu metode sangrai dan metode blanching. Bahan utama teh menggunakan sampel dari Desa Babulu Darat, Penajam Paser Utara, Kalimantan Timur. Penelitian ini dirancang dalam Rancangan Acak Lengkap untuk membandingkan karakteristik sensoris teh yang dihasilkan dari dua metode handmade. Masing-masing perlakuan dilakukan dengan 6 ulangan. Parameter yang diamati adalah karakteristik keseluruhan sensoris hedonik teh yang dihasilkan meliputi warna, aroma, tekstur untuk teh dan warna, aroma, rasa untuk seduhannya. Skala yang digunakan adalah 1-5 yang menunjukkan sangat tidak suka, tidak suka, agak suka, suka, dan sangat suka. Data dianalisis dengan uji Uji Wilcoxon. Respons sensoris hedonik performance bentuk teh daun rambusa yang dihasilkan dengan metode sangrai secara nyata (p0,05) mendapatkan respons sensoris lebih tinggi tinggi (skor 4, suka) dibanding teh yang dihasilkan dengan metode blanching (skor 3, agak suka). Hasil penelitian menunjukkan bahwa kedua metode tersebut dapat digunakan, tetapi metode sangrai menghasilkan teh dengan sifat sensoris hedonik yang lebih disukai.
OPTIMASI RENDEMEN PADA EKSTRAKSI MINYAK KELAPA (Cocos nucifera L.) DENGAN METODE WET RENDERING Candra, Krishna Purnawan; Nindyana, Bhibies Arghita
Cannarium Vol 21, No 2 (2023)
Publisher : Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/cannarium.v21i2.6919

Abstract

Optimasi rendemen minyak kelapa telah dilakukan pada ekstraksi dengan metode wet rendering. Interaksi dua faktor dalam ekstraksi santan dipelajari menggunakan 250-750 mL air dengan suhu 28-65oC. Percobaan dilakukan menggunakan Response Surface Methodology (RSM) dengan Central Composite Design. Hasil penelitian menunjukkan bahwa suhu air berpengaruh tidak nyata (p0,05) terhadap rendemen minyak, tetapi jumlah air dan interaksinya keduanya berpengaruh nyata (p0,05). Rendemen tertinggi 14,48% diperoleh pada ekstraksi menggunakan kombinasi jumlah dan suhu air sebesar 750 mL dan 28oC. Model persamaan yang cocok adalah 2FI, yaitu Rendemen (%) = 10,66 + 0,2338 A + 2,72 B – 2,10 AB (A = suhu air, oC; B = jumlah air, mL).
Tempoyak: Nutritional Composition, Probiotic Potential, and Health Benefits of a Traditional Fermented Durian Product - A Review Marwati; Candra, Krishna Purnawan; Emmawati, Aswita; Rohmah, Miftakhur; Apriadi, Rimbawan
Journal of World Science Vol. 4 No. 2 (2025): Journal of World Science
Publisher : Riviera Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58344/jws.v4i2.1306

Abstract

Tempoyak is a traditional durian-based fermented product widely consumed in Indonesia and Malaysia. The spontaneous fermentation process is dominated by Lactic Acid Bacteria (LAB), mainly Lactobacillus plantarum, Lactobacillus fermentum, and Pediococcus spp., which contribute to its flavor, aroma, and functional properties. While tempoyak has been consumed for generations, research on its nutritional composition, probiotic potential, and health benefits remains limited. This review summarizes tempoyak's nutritional composition, bioactive compound content, and probiotic effects, particularly its impact on gut microbiota balance, glucose metabolism, inflammation reduction, and lipid metabolism. We found that tempoyak fermentation increases acidity, decreases sugar content, and enriches bioactive metabolites L. plantarum and P. acidilactici strains in tempoyak exhibit high resistance to stomach acid and bile salts, strong adhesion to intestinal cells, and significant antioxidant and probiotic activities. These properties suggest tempoyak supports gastrointestinal health, regulates blood glucose, lowers cholesterol, and potentially protects against cardiovascular disease. Tempoyak shows promise as a fermented functional food for metabolic and cardiovascular health, though further research is needed to confirm its mechanisms and applications in disease prevention.
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.
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 Yuliarta, Sri Roma; Masruhim, Muhammad Amir; Hardoko, Aloysius; Candra, Krishna Purnawan; Sukartiningsih; Daru, Taufan Purwokusumaning; Massawet, Elsje Theodore; Masitah; Hudiyono, Yusak
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.
Development of Articulate Storyline Media on Biodiversity Content Featuring Tropical Rainforests to Enhance Students’ Critical and Creative Thinking Skills Alfisyahrani; Tindangen, Makrina; Candra, Krishna Purnawan
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.
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