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All Journal Teknotan: Jurnal Industri Teknologi Pertanian Jurnal Teknologi Hasil Pertanian Journal of Food and Agricultural Product Jurnal Teknologi dan Mutu Pangan Komunita: Jurnal Pengabdian dan Pemberdayaan Masyarakat INDOPEDIA (Inovasi Pembelajaran dan Pendidikan)
Bara Yudhistira, Bara
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Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Education Environmental Science Public Health Social Sciences Other

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KAJIAN KARAKTERISTIK KIMIA, FISIK, DAN SENSORIS KERIPIK SIMULASI BERBAHAN DASAR IKAN BANDENG (Chanos chanos) DAN TEPUNG KACANG HIJAU (Vigna radiata L.) SEBAGAI MAKANAN RINGAN SUMBER PROTEIN Arrosyid, Fadlilah; Prabawa, Sigit; Yudhistira, Bara; Atmaka, Windi
Jurnal Teknologi Hasil Pertanian Vol 11, No 2 (2018)
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (113.371 KB) | DOI: 10.20961/jthp.v11i2.29062

Abstract

Diversification of food products one of which can be applied to snacks.. One type of snack that is quitesuccessful in the market is the chips. To improve the value of the nutritive value of these chips is by makingsimulation chips. Based on protein content of milkfish and mung beans are high then used as raw material forthe manufacture of simulated chips.This study aims to determine the best simulation of milkfish and mung beansflour based on characteristics of chemical, physical, and sensory. Experimental design using in this researchwas Completely Randomized Design (CRD) with one factor, that was ratio variation of milkfish and mung beanflour. Based on the results of chemical, physical, and sensory analyzes obtained were analyzed statistically byusing one way ANOVA method, if there was a difference, it was followed with significance test using Duncan’sMultiple Range Test (DMRT) at significance level of α = 0,05.Based on the results of the study showed the best formulation results on F3 (20% milled milkfish meat +80% mung beans flour). Result of chemical analysis of simulation chips at F3 that is moisture content 3,53% wb;ash content 3,44% db, fat content 25,78% db; protein content 18,84% db; carbohydrate content 51,93% db;FFA content of 0.45% db; crude fiber content 5,57% db; and total calories 527.17 kcal / 100gram. Result ofphysical analysis of simulation chips on F3 that is hardness 7,95 N and wholeness 92,97%. While on the sensoryanalysis the highest F3 value on parameters of color, texture, and overall.
KAJIAN KARAKTERISTIK KIMIA, FISIK, DAN SENSORIS KERIPIK SIMULASI BERBAHAN DASAR IKAN BANDENG (Chanos chanos) DAN TEPUNG KACANG HIJAU (Vigna radiata L.) SEBAGAI MAKANAN RINGAN SUMBER PROTEIN Arrosyid, Fadlilah; Yudhistira, Bara; Atmaka, Windi
Jurnal Teknologi Hasil Pertanian Vol 11, No 2 (2018): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (113.371 KB) | DOI: 10.20961/jthp.v11i2.36091

Abstract

Diversification of food products one of which can be applied to snacks.. One type of snack that is quitesuccessful in the market is the chips. To improve the value of the nutritive value of these chips is by makingsimulation chips. Based on protein content of milkfish and mung beans are high then used as raw material forthe manufacture of simulated chips.This study aims to determine the best simulation of milkfish and mung beansflour based on characteristics of chemical, physical, and sensory. Experimental design using in this researchwas Completely Randomized Design (CRD) with one factor, that was ratio variation of milkfish and mung beanflour. Based on the results of chemical, physical, and sensory analyzes obtained were analyzed statistically byusing one way ANOVA method, if there was a difference, it was followed with significance test using Duncan?sMultiple Range Test (DMRT) at significance level of ? = 0,05.Based on the results of the study showed the best formulation results on F3 (20% milled milkfish meat +80% mung beans flour). Result of chemical analysis of simulation chips at F3 that is moisture content 3,53% wb;ash content 3,44% db, fat content 25,78% db; protein content 18,84% db; carbohydrate content 51,93% db;FFA content of 0.45% db; crude fiber content 5,57% db; and total calories 527.17 kcal / 100gram. Result ofphysical analysis of simulation chips on F3 that is hardness 7,95 N and wholeness 92,97%. While on the sensoryanalysis the highest F3 value on parameters of color, texture, and overall.
Production Process of Puff Pastry Substitute Pumpkin Fasya, Dini Farida; Yudhistira, Bara
Journal of Food and Agricultural Product Vol. 5 No. 1 (2025): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i1.6310

Abstract

Puff Pastry is a type of pastry from France made from a mixture of wheat flour, pastry margarine, and water. In this innovation, pumpkin is added to reduce the use of wheat flour by utilizing the availability of pumpkin as a local and functional food. The production process of puff pastry is divided into three stages: making pumpkin puree, making puff pastry, and packaging. The processing of puff pastry with pumpkin substitution is done by adding pumpkin in the form of flour and puree, which provides a new flavor and increases the betacarotene content. The experimental design consists of 6 samples, F1: 5% pumpkin flour, 95% wheat flour; F2: 10% pumpkin flour, 90% wheat flour; F3: 15% pumpkin flour, 85% wheat flour; F4: 40% pumpkin puree, 60% wheat flour; F5: 50% pumpkin puree, 50% wheat flour; and F6: 60% pumpkin puree, 40% wheat flour. A sensory test was conducted to determine consumer preferences and acceptance. The selected sample in the sensory test was puff pastry with 60% pumpkin puree (F6). To determine the final product characteristics, water content tests were performed with three repetitions, as well as a betacarotene content test (315.70 µg/g). Based on the economic analysis, including calculations of HPP (Cost of Goods Sold), BEP (Break-Even Point), ROI (Return on Investment), POT (Payback Period), NPV (Net Present Value), and B/C ratio, the pumpkin-substituted puff pastry production business is profitable and feasible to run. Keywords: Production Process, Puff Pastry, Yellow Pumpkin
Pengembangan Teknologi Tepat Guna: Pembuatan Sensor Pendeteksi Api Sederhana sebagai Bentuk Pengabdian Masyarakat Collins, Valentina; Imelia Puspitasari, Fransiska; Miranda, Miranda; Febriyanti, Dini; Nurjanah, Isnawi; Angel Sulistyo, Helen; Dias Firmansyah, Oktavian; Mahmud, Mahmud; Mustapha Salisu, Ibrahim; Yudhistira, Bara
KOMUNITA: Jurnal Pengabdian dan Pemberdayaan Masyarakat Vol 4 No 4 (2025): November
Publisher : PELITA NUSA TENGGARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.60004/komunita.v4i4.318

Abstract

Fire is a common disaster that can cause significant material and human losses. To improve community preparedness in Dukuh Sosogan, Rejosari Village, Gondangrejo District, Karanganyar Regency, a community service activity was conducted involving training on making a simple fire detection sensor. The sensor was assembled using basic electronic components such as photodiode, transistor, resistor, LED, buzzer, and a 9-Volt battery. Through socialization and training with the local youth organization (Karang Taruna) and village officials, the community was taught how to assemble, test, and use the sensor for early fire detection. The sensor demonstrated quick response and effective alarm signaling. This activity not only raised awareness and preparedness against fire hazards but also empowered local youth to independently develop appropriate technology. This program is expected to help prevent fires earlier and minimize their negative impacts.
RESEARCH AND COMMUNITY SERVICE PERFORMANCE IMPROVEMENT STRATEGY: A STUDY OF THE FACULTY OF AGRICULTURE, UNIVERSITAS SEBELAS MARET (UNS) Setyowati, Nuning; Fauza, Gusti; Rusdiyana, Eksa; Yudhistira, Bara; Sujarwo, Rakhma Melati
INDOPEDIA (Jurnal Inovasi Pembelajaran dan Pendidikan) Vol. 3 No. 3 (2025): SEPTEMBER 2025
Publisher : Media Inovasi Pendidikan dan Pembelajaran

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

Abstract

Research and community service performance are key indicators of a college's quality. This Research aims to analyze performance and formulate alternative improvement strategies for P2M performance of lecturers at the Faculty of Agriculture, UNS. This Research employs a descriptive qualitative method, utilizing key informants who are stakeholders in the agricultural faculty at UNS. Primary data consists of strengths, weaknesses, opportunities, and threats related to P2M and supported by secondary P2M data. Results show that P2M performance is generally already relatively good. However, some aspects of performance, such as Scopus publications, patents, and books, still need improvement. Alternative strategies formulated are the SO strategy: improvement of competence achievement, grant research, and community service at internal, external, and international levels, improvement of actualization of P2M through international indexation, utilization of journals at the faculty for increasing global cooperation, and increasing the contribution of lecturers in the food self-sufficiency program. WO Strategy: Optimizing the utilization of assets to capture demand opportunities for agricultural-based products as a source of income-generating, increasing the participation and capabilities of lecturers in international publications. ST Strategy: Increasing personal productivity and strengthening P2M innovation to encourage commercialization of research results, optimizing the role of lecturers to increase competitiveness in the external environment, strengthening branding through international publications, and improving the quality of journal media. WT Strategy: Monitoring and evaluation of collaboration sustainability and develop partnerships with external parties, developing innovation and strengthening commercialization through increasing the number of patents and books.
Pengaruh Pengeringan dan Pengecilan Ukuran terhadap Sifat Bubuk Stevia rebaudiana Yudhistira, Bara; Pratiwi, Herlis; Atmaka, Windi
Teknotan: Jurnal Industri Teknologi Pertanian Vol 19, No 3 (2025): TEKNOTAN, Desember 2025
Publisher : Fakultas Teknologi Industri Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jt.vol19n3.6

Abstract

Kebutuhan gula tebu atau sukrosa sebagai pemanis terus  meningkat, kebutuhan gula nasional hanya mampu dipenuhi sekitar 40%, sisanya mengandalkan impor. Gula tebu memiliki kekurangan dengan nilai kalori yang tinggi. Stevia merupakan alternatif pemanis rendah kalori, dan mempunyai 300 kali tingkat kemanisan dari gula sukrosa. Pengeringan dan pengecilan ukuran merupakan proses pendahuluan dari daun stevia. Tahapan penelitian dilakukan dengan 2 tahap, yitu pertama pengeringan, dengan cabinet dryer yang dilakukan dengan variasi suhu pengeringan K1 (50 oC), K2 (60 oC), K3 (70 oC), dan K4 (80 oC) kemudian dilakukan uji kadar air dan total padatan terlarut, sampel terbaik yaitu K4 (pengeringan suhu 80 oC) dengan kadar air terendah yaitu 5,87% dan total padatan  terlarut tertinggi yaitu 8,73. Sampel terbaik kemudian dilanjutkan prosesnya ke tahap 2 yaitu pengecilan ukuran pada variasi M1 (60 mesh), M2 (80 mesh) dan M3 (100 mesh), kemudian dilakukan analisis persen rendemen, kadar abu, daya serap air, kadar steviosida dan kadar gula total bubuk daun stevia. One way Analysis of Variance (ANOVA) digunakan untuk analisis hasil penelitian dan dilanjutkan dengan Duncan’s Multiple Range Test (DMRT) pada α = 0,05. Sampel terbaik yaitu M3 (ukuran partikel 100 mesh) dengan % rendemen sebesar 39,68%, kadar abu sebesar 10,34%, daya serap air sebesar 63,64%, kadar steviosida 7,28% dan kadar gula total 7,83%.
Optimasi Mi Basah Daun Kelor dengan Penambahan Tempe dan Lele sebagai Pangan Padat Gizi: Moringa Leaf Noodle Optimization Enriched with Tempe and Catfish as a Nutrition-Rich Food Novitasari, Dian Rizqi; Yudhistira, Bara; Azarine, Cantika Aurellia; Ramadhani, Putri Wulan; Majida, Sechatabina Shahia; Gultom, Xaviera Angelica
Jurnal Teknologi dan Mutu Pangan Vol. 4 No. 2 (2026): JTMP: Jurnal Teknologi dan Mutu Pangan: In Press
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v4i2.5987

Abstract

Wet noodles are a high-carbohydrate, flour-based product that is low in minerals and protein. Fortification efforts are carried out to improve nutrition by adding moringa leaves, tempeh flour, and catfish. This study aims to determine the nutritional value of modified wet noodles containing moringa leaves and tempeh flour, as well as catfish, and to identify total calories and the nutritional adequacy index. This study used a one-factor completely randomized design with the following treatments: Mo (2% moringa leaf flour); MoT (2% moringa leaf flour and 10% tempe flour); MoL (2% moringa leaf flour and 5% catfish); MoTL (2% moringa leaf flour, 10% tempe flour, and 5% catfish). The moisture, ash, fat, carbohydrate, and protein contents were then analyzed, and the total calories and the percentage of macronutrient adequacy were calculated. The results showed that the addition of moringa leaves, tempeh flour, and catfish significantly affected the proximate composition of wet noodles (p<0.05). MoTL contained the highest protein (6.99±0.12%) and fat (3.85±0.99%) content, while Mo contained the highest carbohydrate content (37.48±0.16%). Modified wet noodles with moringa leaves, tempeh flour, and catfish can meet 11.66% of the protein, 6.42% of the fat, and 9.31% of the carbohydrates, based on an energy requirement of 2150 kcal per day, in a 100g serving. The conclusion of this study is that the combination of moringa leaves, tempeh flour, and catfish can increase the nutritional content of wet noodles and has the potential to be a nutrient-dense food alternative.
Co-Authors Angel Sulistyo, Helen Arrosyid, Fadlilah Arrosyid, Fadlilah Azarine, Cantika Aurellia Collins, Valentina Dias Firmansyah, Oktavian Eksa Rusdiyana, Eksa Fasya, Dini Farida Febriyanti, Dini Gultom, Xaviera Angelica Gusti Fauza, Gusti Imelia Puspitasari, Fransiska Mahmud Mahmud Majida, Sechatabina Shahia Miranda, Miranda Mustapha Salisu, Ibrahim Novitasari, Dian Rizqi nuning setyowati Nurjanah, Isnawi Pratiwi, Herlis Rakhma Melati Sujarwo Ramadhani, Putri Wulan Sigit Prabawa Windi Atmaka, Windi