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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Teknologi Pertanian Fakultas Pertanian Jurnal Agroindustri TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Prosiding SENTIKUIN (Seminar Nasional Teknologi Industri, Lingkungan dan Infrastruktur) BUANA SAINS PRIMA: Journal of Community Empowering and Services Journal of Food Technology and Agroindustry JAPI: Jurnal Akses Pengabdian Indonesia Indonesian Journal of Food Technology Indo-Fintech Intellectuals: Journal of Economics and Business Journal Of Industrial Engineering & Technology Innovation Jurnal Penelitian Pendidikan Indonesia

Wahyu Mushollaeni

Universitas Tribhuwana Tunggadewi

Author-ID : 3889400

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Mathematics Nursing Physics Public Health Social Sciences Other

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ANALISIS PROSES DAN FINANSIAL INDUSTRI KECIL MIE PANGSIT WAHYU AGUNG JAYA MALANG Wahyu Mushollaeni
BUANA SAINS Vol 8, No 1 (2008)
Publisher : Universitas Tribhuwana Tunggadewi

The aims of this research were to elucidate the process and financial aspect of making boiled noodles in small scale industry Wahyu Agung Jaya Malang. Data was collected through observation and interview. Materials used for making boiled noodles were flour, tapioca, water and NaCl. The processes were mixing, pressing, dividing, boiling, cutting, drying, cooling and packing. The factory has a standard to controlling the process to produce good quality of product. Sanitation was applied in facilities, machines, employess and other facilities. NPV, IRR and PBP values were 69.261.988,98.; 0,41 or 41%; and 3 years and 4 months. Production capacity were 360 kg noodles/day

EFEK PAPARAN ALGINAT DALAM PANGAN TERHADAP KADAR PROTEIN TOTAL, ALBUMIN DAN GLOBULIN DARAH Pramono Sasongko; Wahyu Mushollaeni
BUANA SAINS Vol 17, No 2 (2017)
Publisher : Universitas Tribhuwana Tunggadewi

Clinical analysis to determined the toxicity of new material could be done by biochemical analysis of wistar rat blood serum such as blood protein, albumin, and globulin content. In case of decreasing of those biochemical analysis indicated the reduction of liver function in metabolism process. Hence, this study were conducted in order to determined toxicity effect of alginate presence extracted from brown seaweed Turbinaria sp.due to the blood protein, albumin, and globulin content of wistar rat blood serum. The study were conducted by Complete Randomized Design (CRD) with alginate concentration treatment which were 0.5%; 0.75%; 1%, and negative control. The results were shown that the treatment up to 1% of alginate concentration were not provide any toxicity effect in liver organ. These result was concluded due to the blood protein, albumin, and globulin content were presently still in a safe level.

AKTIVITAS ANTIBAKTERI ASAP CAIR DARI LIMBAH TEMPURUNG KELAPA TERHADAP DAGING KELINCI ASAP Pramono Sasongko; Wahyu Mushollaeni; Herman Herman
BUANA SAINS Vol 14, No 2 (2014)
Publisher : Universitas Tribhuwana Tunggadewi

Rabbit meat is the alternative of protein source with high nutrition value, but susceptible to contamination by spoilage bacteria. The application of liquid smoke coconut shell based could be the of developed method to overcome the problems of bacterial contamination. This study was conducted to determine the effect of immersion liquid smoke coconut shell to the total number of bacteria in smoked rabbit meat. Treatment of various concentrations of liquid smoke were used in the production of smoked rabbit meat were 0% 1%, 1.5%, 2% and 2.5% (v / v). Based on the analysis results, it can be concluded that the use of 2% liquid smoke concentration can provide an effective antibacterial effect. The total number of bacteria based on the method of Total Plate Count shows this concentration can decrease the amount of bacteria up to 99.9% with the results of 0 CFU / g

PENGOLAHAN NUGGET KOMPOSIT DENGAN BAHAN BAKU AMPAS TAHU DAN DAGING IKAN HIU Wahyu Mushollaeni; Samsuri Tirtosastro
BUANA SAINS Vol 7, No 2 (2007)
Publisher : Universitas Tribhuwana Tunggadewi

The aims of this research were to elucidate the best proportion of solid tofu’s waste and shark meats that produced composite nugget with better chemical, physical and organoleptical characteristics. Three treatments, i.e. nugget A (40% solid tofu’s wastes, 35% shark meats), B (50% solid tofu’s wastes, 25% shark meats), C (60% solid tofu’s wastes, 15% shark meats) were arranged in Completely Randomized Design with three replicates. Analysis factors were performed for water content, ash content, protein content, fat content, carbohydrate content, amino acid, calories and organoleptics (aromas and flavours). Results of this research showed that nugget composite type A posed the highest quality

PENGEMBANGAN BUDAYA KEWIRAUSAHAAN AGRIBISNIS DI PERGURUAN TINGGI Aldon Sinaga; Wahyu Mushollaeni; Akhadyah Afrillia
BUANA SAINS Vol 9, No 1 (2009)
Publisher : Universitas Tribhuwana Tunggadewi

Opportunities to develop the productive sector in the agricultural sector in eastern Indonesia is one of the drivers of entrepreneurship in the provision of student materials from eastern Indonesia, which aims for the prosperity and welfare of local communities, which are the responsibility of every scholar who came from Eastern Indonesia. In UNITRI curriculum development plan, entrepreneurship as a compulsory subject more specific to the field and science groups. This subject will be taken by all students of science group and integrated with other courses in their curriculum courses in UNITRI. UNITRI trying to take advantage of development opportunities through programs Entrepreneurship Development from DIKTI, with the hope will be able to increase the effectiveness of achieving the vision and mission UNITRI. The purpose of the activity field Agribusiness Entrepreneurship Lecture at the Tribhuwana Tunggadewi University were providing insights into the concept of entrepreneurship and entrepreneurs, how to start entrepreneurship and entrepreneurial finance, the role of entrepreneurship, entrepreneurial process, the identification of various types and how to start self-employment, entrepreneurial opportunities for potential areas of Agribusiness and productive, and the motivation and courage to jump on the student Agribusiness Entrepreneurial activity. Learning methods used in the Agribusiness Entrepreneurship Lecture activities, includes some combination of learning methods are lecture, discussion, Project Based Learning, Student Centered Learning, and comparison / Role Play, and Initiation

OPTIMASI LAMA BLANCHING PENGOLAHAN SELAI KACANG TANAH METODE REGRESI KUADRATIK Wirawan Wirawan; Wahyu Mushollaeni
BUANA SAINS Vol 8, No 1 (2008)
Publisher : Universitas Tribhuwana Tunggadewi

The aims of this study were to elucidate the best time for blanching of peanut jams using quadratic regression, and the financial aspects. Six treatments of blanching time, i.e. 5, 10, 15, 20, 25 and 30 minutes were applied. Analytical factors were water content, texture, capability of performance, total of microbial and also hedonics i.e. texture, colors and flavors. Results of this study showed that the best time for blanching was 30 minute and this produced best quality of peanut jams

KELAYAKAN FINANSIAL DAN PROSES DALAM INDUSTRI PENGOLAHAN NUGGET KOMPOSIT Endang Rusdiana; Wahyu Mushollaeni
BUANA SAINS Vol 9, No 2 (2009)
Publisher : Universitas Tribhuwana Tunggadewi

Feasibility study was an activity to assess the benefits that could obtained in executing a business activity. The results of this analysis was used as consideration in making decisions, whether to accept or reject the idea of a business. Domestic industry of composite nuggets, was an innovative and new, so that required feasibility study to determine the sustainability of its business. Its nutritional content and easily to consume, became an efforts to replace their raw materials with other materials that were less expensive but still meet the nutritional adequacy, such as tofu’s waste. Until now, there has been no research that combines more than two raw materials into nuggets (composite), such as tofu’s waste and Euthynnus meats. Therefore, this study aims to determine the best formulation of nuggets composite that used tofu’s waste, Euthynnus meats and tapioca. Randomized Complete Design were used, with A, B, and C formulations. This formulations used thunnus meats and tofu’s waste were 40% and 35%, 50% and 25%, also 60% and 15%. Tapiocas 20% and others ingredients were 1%, also used. The finest formulation were A, that produce 10% protein, 23% carbohydrate, 0,08% fat, 62% water and 1% ash

PROSPEK INDUSTRI MARGARIN ALPOKAT SKALA INDUSTRI RUMAH TANGGA Wahyu Mushollaeni
BUANA SAINS Vol 11, No 1 (2011)
Publisher : Universitas Tribhuwana Tunggadewi

Avocados had a fairly complete nutrient content and the price was quite affordable, so that the processing of avocados worth to be developed. Fruit not only on consumption in fresh condition, but with additional processing in order to get a new flavor or to get varied diet and to get the benefits of the avocado fruit. To cope with the abundance of the product during the main harvest, it would require further processing, so that the economic value of the avocado fruit does not fall. Both of the processing to extend the shelf life and processing for product diversification. Avocado in an optimal utilization has not been done, then to overcome, given an alternative form of avocado fruit processing, thereby increasing the range of dishes, namely margarine avocado. Hopefully with a new product in the form of margarine avocado, can increase the economic value of the avocado. In addition, more durable and can be used repeatedly without reducing flavor. This study aims to determine the feasibility of the process and financially household scale industries that produce margarine from avocado fruit. The results showed that at the household scale industries, the use of glycerin in margarine, avocados, can increase the value of consumer preferences, so that the margarine produced can be marketed properly. The use of glycerin was limited at concentrations of 10% for margarine and avocado consumers preferred feasible physically and chemically. Financially, the effort is worth the effort or established with a value of 16.37% IRR and NPV Rp. 4,435,371

ANALISA PROSES DAN FINANSIAL PERMEN DENGAN APLIKASI SUSU KAMBING DAN SUSU SAPI AFKIR Wahyu Mushollaeni; Endang Rusdiana
BUANA SAINS Vol 9, No 2 (2009)
Publisher : Universitas Tribhuwana Tunggadewi

Cow and goat’s milk are animal husbandry’s products which are very easily damaged. Quality and price declines with along storage. Therefore, its necessary to find a technology to increase the selling value of cow and goat's milk that is not fresh or otherwise disposed of, but are still suitable for consumption. This was an experimental study using paired t test to compare the quality of unfresh cow's milk and goat’s milk candy. The aimed of this research were to analyze the financial feasibility of the process and the use of unfresh goat milk and cow's milk in a candy rejects. The best treatment was the used of goats milk, with fat content, protein, vitamin C and water content were 14,9%; 12,7%; 0,22% and 14,57%. Financial aspects of this best result were Payback Period 4,267 years; Net BC ratio 1,705; BC ratio 1,347; NPV (18%) Rp. 17.645.615,90; BEP 3.912,40 packs or Rp 24.691.930,99 or 20,4%; and also IRR 28,4%

PEMANFAATAN BIJI PEPAYA DALAM PEMBUATAN BUBUK KOPI KOMBINASI DENGAN BIJI KOPI ARABIKA ASAL SUMBA BARAT Bani, Dubu Bani; Mushollaeni, Wahyu; Sasongko, Pramono
BUANA SAINS Vol 23, No 2 (2023)
Publisher : Universitas Tribhuwana Tunggadewi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33366/bs.v23i2.4840

The research aimed to determine chemical and physical content of coffee powder combined with papaya seeds and Arabica coffee beans from West Sumba. This research method is an experiment using a Completely Randomized Design (CRD) with one factor. The treatment factors were papaya seed powder and Arabica coffee powder there are four treatments, and repeated 3 times, so there were 12 experimental units. The best research results were B4 treatment with a combination of 25% papaya seeds and 75% Arabica coffee beans with a caffeine content of 0.93%, water content of 1.17%, ash content of 2.82%, color preference of 4.33 categories, preference aroma 4.24 like categories, and taste preferences 4.12 like categories. The highest yield value (NH) shows the best treatment is B4 treatment with a total NH value of 0.60. Analysis of business feasibility in the best treatment with an RCR of 1.28. R/C Ratio 1 with selling price Rp. 11,500/Packaging 150g.

Co-Authors Akhadyah Afrillia Albertus Gantur Aldon Sinaga Atina Rahmawati Atina Rahmawati Bani, Dubu Bani Bano, Isabela Gracela Budi Santosa Darat, Kristian Umbu Daria Sabrina Dorti Deni Landu Praing Dionesius Budi Dosan, Eli Eka Fitasari Eka Fitasari Endang - Rusdiana Endang Rusdiana Faizal Aditya Hedinarta, Hedinarta Herlina Susanti Herman Herman Imroatus Sholiqah Isrofatin, Isrofatin Jamal Abdullah, Jamal Kgs Ahmadi Kila, Kristina Lamadiko, Abdul Gani Lorine Tantalu Lorine Tantalu Melkianus Malo Mokmin Mokmin Muda, Magdalena Mitan Ndare, Karolina Novita Sari Pramono Sasongko Puput Wijayanti Rahmawati, Atina Robi, Hadrianus Rozana, Rozana Samsuri Tirtosastro Sanny, Rianny sephariadi, krisostomus Seran, Ester Adelfina Sutinata, Tri Tarmiji, Liber Triyono Triyono Wika, Yuliana Wirawan Wirawan Yani, Alberta Yosefina Nunila Mbue Yusianto Yusianto Yustiadi, Yayat

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