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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (199.472 KB) | DOI: 10.33366/bs.v9i1.227

Abstract

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (292.115 KB) | DOI: 10.33366/bs.v8i1.264

Abstract

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (130.064 KB) | DOI: 10.33366/bs.v9i2.242

Abstract

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (263.827 KB) | DOI: 10.33366/bs.v11i1.178

Abstract

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (134.325 KB) | DOI: 10.33366/bs.v9i2.229

Abstract

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%
Komposisi gizi tahu kombinasi dari kacang tunggak dan kedelai yang dibuat dengan bahan penggumpal asam cuka dan biang tahu Wahyu Mushollaeni; Lorine Tantalu; Melkianus Malo

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v13i1.2742

Abstract

One of the typical foods consumed daily as a side dish by the community is tofu. Tofu is made with soybean as raw material which is crushed into a pulp and protein coagulated to form the texture of the tofu. Until now, soybeans are the main raw material for making tofu. In fact, according to the analysis, the projection of soybean demand is much higher than the supply of soybeans that can be produced, so that the potential to meet the demand for soybeans will be carried out through imports. Imported soybeans will affect the selling price of tofu because the price of imported soybeans varies depending on the exchange rate and under certain conditions, the price of imported soybeans is cheaper. If this condition continues, the original tofu made from local soybeans will be crushed by the use of imported soybeans, farmers will lose because local soybeans are not selling well, tofu traders suffer a lot, the price of tofu varies, and it is possible to reduce the original taste of local tofu. Therefore, it is necessary to have raw materials that can substitute soybeans in making tofu, including cowpeas. This study aims to determine the combination of cowpea-soybean formulations and coagulation ingredients to produce the best physicochemical quality of tofu. The best treatment is the use of a combination of 90% soybeans with 10% cowpeas and vinegar as a coagulant for protein. The treatment resulted in tofu with levels of protein, fat, fiber, carbohydrates, water, and ash, respectively 12.10%; 2.8%; 0.6%; 9.29%; 71.56%; and 3.64%.
Pemanfaatan Limbah Sayur dalam Formulasi Ransum Ayam Broiler Wahyu Mushollaeni; Eka Fitasari
PRIMA: Journal of Community Empowering and Services Vol 5, No 1 (2021): June
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/prima.v5i1.43803

Abstract

Permasalahan utama yang dihadapi peternak ayam Sumber Rejeki adalah penyediaan pakan yang memenuhi kebutuhan nutrisi, namun harganya terjangkau. Pada sisi yang lain, kelompok petani Siswandi dihadapkan pada permasalahan dengan banyaknya limbah sayur yang low grade dan bagian sayur yang tidak dapat dikonsumsi manusia. Limbah sayur yang menumpuk dan busuk, dapat menjadi penyebab pencemaran lingkungan dan bau yang menyengat di tempat pembuangan sampah. Oleh karenanya, sebagai alternatif untuk mengurangi potensi pencemaran sekaligus menjalin kerjasama yang saling menguntungkan dalam pemecahan masalah maka perlu adanya pemanfaatan limbah sayur menjadi bahan baku pelet pakan ayam broiler. Kegiatan pengabdian masyarakat ini bertujuan untuk mengaplikasikan pakan dari limbah sayur petani dan meningkatkan produksi ternak dengan parameter tingkat efisiensi pakan (FCR), mortalitas, dan peningkatan bobot badan. Penyuluhan dan praktek langsung pembuatan pelet, pendampingan selama pemeliharaan, dan pengamatan hasil terhadap produksi broiler dilakukan pada kelompok peternak. Tiga jenis limbah sayur dengan jumlah terbanyak yang digunakan sebagai bahan baku pelet yaitu kubis, daun kol putih, dan sawi. Hasil kegiatan menunjukkan bahwa terjadi peningkatan pengetahuan dan keterampilan lebih dalam serta pengelolaan usaha tani yang lebih baik pada pemanfaatan limbah sayur menjadi pelet pakan ayam broiler.
Pemberdayaan Kelompok Tani Masyarakat dalam Pemanfaatan Limbah Sayuran sebagai Bahan Baku Pakan Ayam Eka Fitasari; Wahyu Mushollaeni; Atina Rahmawati
JAPI (Jurnal Akses Pengabdian Indonesia) Vol 5, No 2 (2020)
Publisher : Universitas Tribhuwana Tunggadewi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (393.685 KB) | DOI: 10.33366/japi.v5i2.1887

Abstract

Sayuran sisa hasil panen dan penjualan dianggap sebagai limbah oleh para petani sayur Siswandi di Pujon Malang. Limbah sayuran dibiarkan menumpuk, dipinggirkan ke gudang, atau dibuang, sehingga jika membusuk akan mengakibatkan pencemaran dan bau yang menyengat. Padahal, sayuran sisa tersebut masih mengandung zat gizi makro dan mikro yang dapat dimanfaatkan sebagai bahan pakan ayam. Pakan pelet sangat dibutuhkan oleh peternak ayam Sumber Rejeki di Singosari Malang. Harga pelet pabrik yang mahal, mengakibatkan ayam diberikan pakan dari makanan sisa untuk menekan biaya produksi. Berdasarkan permasalahan tersebut, dibutuhkan sinergitas dari petani sayur dan peternak melalui pelatihan pembuatan pelet yang mudah dibuat dan berdaya simpan lama, dengan memanfaatkan limbah sayur, serta penanganan pasca panen sayur. Hasil kegiatan menunjukkan peningkatan keterampilan kedua kelompok tani dalam membuat pelet pakan ayam, serta peningkatan pendapatan peternak dengan produksi karkas ayam dalam kemasan vakum dan petani sayur dengan produksi sayur dalam kemasan.
Pengolahan cokelat praline isi tempe dari kacang tunggak, kacang koro benguk dan kacang merah Wahyu Mushollaeni; Lorine Tantalu; Deni Landu Praing

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v13i2.3013

Abstract

Praline chocolate is a type of processed chocolate candy that has various kinds of fillings, including various types of nuts and dried fruit. The development of various types of healthy food which encourages people to combine food products, makes one of the reasons for using tempeh from various types of nuts as a stuffing ingredient in praline chocolate. The aim of the study was to obtain the best combination of cowpea, bean curd, and red bean with the concentration of tempeh fungus (2%, 4%, 6%) to produce peanut tempeh as a raw material for filling in praline chocolate which has the best nutritional quality. The results showed that chocolate praline filled with tempeh with the best nutritional quality was obtained from 6% fermented with tempeh mushrooms.
Pembuatan Isi Siomay Ayam dengan Formulasi Tanaman Krokot (Portulaca oleracia L.) Imroatus Sholiqah; Lorine Tantalu; Wahyu Mushollaeni; Muchammad Abdul Ghofur
Prosiding SENTIKUIN (Seminar Nasional Teknologi Industri, Lingkungan dan Infrastruktur) Vol 5 (2022): PROSIDING SENTIKUIN
Publisher : Fakultas Teknik Universitas Tribhuwana Tunggadewi

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

Abstract

Abstrak Penelitian ini bertujuan untuk mengetahui pengaruh penambahan formulasi tanaman krokot (Portulaca olerace L.) terhadap pembuatan isi siomay ayam. Parameter yang diuji adalah kadar protein, serat kasar, dan organoleptik. Penelitian ini terdiri dari beberapa tahapan, yaitu: pengumpulkan bahan baku, pengolahan, pengujian atas parameter penelitian, penghitungan hasil uji, dan analisa data. Tahap yang menjadi prioritas yaitu pembuatan adonan isi siomay dengan perlakuan 5 formulasi krokot. Hasil penelitian menunjukkan bahwa isi siomay ayam dengan penambahan formulasi tanaman krokot memiliki kadar protein tertinggi dengan jumlah kadar protein sebesar 189.9425 mg/L, sedangkan kadar protein paling rendah memiliki kandungan kadar protein sebesar 163.8506 m/L. Untuk kadar serat tertinggi isi siomay dengan formulasi tanaman krokot memiliki jumlah kadar serat kasar sebesar 1,94% dan yang paling rendah memiliki kadar serat kasar sebesar 1,85%. Pada hasil uji organoleptik penilaian panelis terhadap kesukaan rasa dengan hasiil nilai rata-rata kesukaan tertinggi yaitu 4,250 dengan perlakuan 57% daging ayam dan 9% tanaman krokot. Abstract This study aims to determine the effect of the addition of purslane (Portulaca olerace L.) formulation on the manufacture of chicken dumplings. Parameters tested were protein content, crude fiber, and organoleptic. This research consists of several stages, namely: collecting raw materials, processing, testing research parameters, calculating test results, and data analysis. The priority stage is the preparation of dumplings filled with 5 purslane formulations. The results showed that the content of chicken dumplings with the addition of purslane plant formulation had the highest protein content with a total protein content of 189.9425 mg/L, while the lowest protein content had a protein content of 163.8506 m/L. For the highest fiber content, the content of dumplings with the purslane plant formulation had a total crude fiber content of 1.94% and the lowest had a crude fiber content of 1.85%. In the organoleptic test results, the panelist's assessment of the most preferred color had an average value of 3.875 with a treatment of 97% chicken meat and 9% purslane plants. For the organoleptic test results, the panelist's assessment of the most preferred of taste preference resulted in the highest average preference score of 4.250 with 57% chicken meat and 9% purslane plant. Keyword : purslane; siomay; protein; crude fiber
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 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