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All Journal Teknotan: Jurnal Industri Teknologi Pertanian Jurnal Kewirausahaan dan Bisnis Jurnal Teknologi Hasil Pertanian SEMAR AgriHealth: Journal of Agri-food, Nutrition and Public Health 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

Unknown Affiliation

Author-ID : 523719

Agriculture, Biological Sciences & Forestry Humanities Economics, Econometrics & Finance Education Environmental Science Health Professions Languange, Linguistic, Communication & Media Public Health Social Sciences Other

Published : 14 Documents Claim Missing Document

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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

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

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

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

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

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.

Strategi Pengembangan BUMDes Pilang Berdikari dalam rangka Menuju Usaha Desa Wisata Edukasi Berbasis Business Model Canvas Sakuntalawati, Ratna Devi; Susantiningrum, Susantiningrum; Akbarini, Nur Rahmi; Yudhistira, Bara
Jurnal Kewirausahaan dan Bisnis Vol 27, No 2 (2022): December
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jkb.v27i2.56029

Menurut Peraturan Desa Pilang No 1 Tahun 2017, Pasal 20, ayat (3), poin a, BUMDes Pilang Berdikari dapat menjalankan kegiatan usaha “Desa Wisata”. Adapun pemerintah desa memprioritaskan pengelolaan sumber daya alam dan sumberdaya manusia di desa oleh BUMDes dengan cara mengelola sendiri usahanya untuk kesejahteraan masyarakat desa. Akan tetapi BUMDes yang baru berdiri tahun 2018, baru memiliki satu unit usaha. Mengacu pada Peraturan dan mengingat Desa Pilang sebagai produsen batik, maka BUMDes merancang usaha desa wisata batik. Oleh karena terdapat rumah produksi yang menjadi rujukan belajar batik, maka dipilih wisata edukasi. Untuk menjalankan usaha dibutuhkan strategi. Berkaitan dengan strategi, strategi pengembangan usaha seperti apa yang sebaiknya dilakukan BUMDes dalam rangka menuju desa wisata edukasi, sehingga tujuan pengabdian adalah merancang strategi pengembangan usaha desa wisata edukasi Batik Pilang. Dalam merancang strategi tersebut, BUMDes membutuhkan mitra untuk menyelesaikan masalah. Mitra dalam hal ini adalah pengabdi dari Pusat Pengembangan Kewirausahaan Universitas Sebelas Maret (PPKwu UNS) yang akan melakukan pendampingan. Metode yang digunakan adalah melakukan pendampingan kepada BUMDes, yang diawali dengan pendekatan kepada agent of change dengan cara wawancara. Hasil wawancara adalah informasi situasi dan kondisi BUMDes serta kesepakatan untuk dilakukan pendampingan. Pendamping menawarkan alat untuk membantu merancang strategi yang disebut Business Model Canvas (BMC). Hasil yang didapat adalah disepakatinya komponen bisnis terkait dengan rancangan kegiatan-kegiatan yang akan dilakukan dalam usaha tersebut. Dari hasil ini, disimpulkan bahwa rancangan BMC tersebut merupakan strategi pengembangan usaha desa wisata edukasi Batik Pilang sekaligus dapat digunakan oleh BUMDes untuk menyusun Rancangan Program Jangka Panjang dan Rancangan Program Jangka Pendek.Kata kunci: BMC; edukasi; pendampingan; strategi; usaha; wisata

PENGARUH JENIS DAN KONSENTRASI BAHAN PENSTABIL TERHADAP MUTU FISIK KIMIA DAN SENSORIS VELVA BUAH MELON (Cucumis melo L.) Haryono, Dayanti; Hartanto, Rofandi; Yudhistira, Bara
Jurnal Teknologi Hasil Pertanian Vol 12, No 1 (2019): Februari
Publisher : Universitas Sebelas Maret (UNS)

Alternatif dessert untuk masyarakat yang menderita alergi susu sapi, intoleransi laktosa, dan diet rendah lemak, maka dibuatlah dessert yang mempunyai kandungan rendah lemak yaitu velva buah. Velva buah dapat dibuat dari buah yang mengandung padatan terlarut tinggi yaitu melon. Velva buah diharapkan bertekstur halus dan tidak cepet meleh makan ditambahkan bahan penstabil. Bahan penstabilnya yaitu karagenan, gum arab, dan guar gum. Tujuan penelitian ini untuk mengetahui pengaruh penggunaan jenis dan konsentrasi bahan penstabil terhadap velva buah buah melon. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) satu faktor yaitu kombinasi karagenan, gum arab, dan guar gum dengan perlakuan dua kali pengulangan sampel dan tiga kali pengulangan analisis. Semua data hasil penelitian dianalisis menggunakan One Way Analysis of Variance (ANOVA) dengan menggunakan SPSS. Apabila hasil menunjukkan ada perbedaan nyata anatar perlakukan maka dilanjutkan dengan Duncan’s Multiple Range Test (DMRT) pada α=0.05. Berdasarkan uji pembobotan formulasi terbaik yaitu F4 (0,5%, gum arab 0,25%, guar gum 0,25%) dengan hasil yaitu viskositas 1630,87 cP; padatan terlarut 19,10oBrix, overrun 24,87%; lama leleh 8,60 menit; kadar air 77,61%; kadar vitamin C 22,45 mg/100gr; kadar serat pangan 2,31%; aktivitas antioksidan 3,98%; skor untuk analisa sensoris secara umum panelis menyukai velva melon dengan masing-masing skor aroma 3,60; rasa 4,08; tekstur 4,32; warna 4,48, dan overall 4,24.

KARAKTERISTIK FISIKOKIMIA DAN SENSORIS SNACK BAR TEPUNG LABU KUNING (Cucurbita moschata), TEPUNG JAGUNG (Zea mays) DAN PUREE NANGKA (Artocarpus heterophyllus) Hartaty, Malikah Meny; Parnanto, Nur Her Riyadi; Yudhistira, Bara; Sanjaya, Adhitya Pitara
Jurnal Teknologi Hasil Pertanian Vol 10, No 2 (2017)
Publisher : Universitas Sebelas Maret (UNS)

Characteristics of physical properties (texture: hardness), chemical properties (moisture content, ash content, protein content, fat content, carbohydrate content, total calories, antioxidant activity and beta carotene content) and sensory properties of snack bar which added of pumpkin flour, corn flour and jackfruit puree were investigated. Completely Randomized Design (CRD) experimental design with one factor in the form of variation of the amount of pumpkin flour and corn flour that is by formula 1 of 15g pumpkin flour and 25g of corn flour; Formula 2 (F2) of pumpkin flour 10g and corn flour 30g while formula 3 (F3) of pumpkin flour 5g and corn flour 35g were used In this study. The results showed that the variations in the amount of pumpkin flour and corn flour gave effect on the physical properties, chemical properties, and sensory properties of snack bar. Formula 2 is the best snack bar formula with hardness 6,56 N, water content 34,52%, ash of 3.01%, protein content 8,58%, fat content 8,86%, carbohydrate 45,03%, total Calories 294.19 kCal / 100gr, antioxidant activity of 10.72% and beta-carotene content of 787.42 μg / 100gr. Formula snack bar F2 and F3 are preferred samples of panelists on the organoleptic analysis.

Application of Electric Fields to Reduce Microorganism Contamination for Animal-Based Products Yudhistira, Bara; Husnayain, Naila; Punthi, Fuangfah
Jurnal Teknologi Hasil Pertanian Vol 16, No 2 (2023): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v16i2.78423

Non-thermal preservation has become popular recently for the preservation of animal-based products. One of the non-thermal preservation methods is the electric field (EF) treatment of food, which can suppress enzyme and microorganism activity. The EF treatment itself consists of various types, including pulsed electric fields (PEF), high-voltage electric fields (HVEF), and alternating capacitive electric fields (ACEF and DCEF). This review discusses the EF treatment effects, especially PEF, on animal-based product preservation, including mechanisms, advantages and disadvantages, PEF application, and its preservation effect. PEF has the potential to be widely applied in food processing. The application of PEF (Pulsed Electric Field) can be applied to animal-based products and has an effect on population age and microbial production. This is because PEF can inhibit microbial activity and growth depending on process parameters, including pulse waveform, treatment time, pulse width, pulse frequency, EF strength, and food matrix type. PEF can be used for pretreatment of liquefaction processes.

INAKTIVASI PANAS SPORA BACILLUS CEREUS PADA TAHU Yudhistira, Bara; Mailia, Reny; Rahayu, Endang S.; Pranoto, Yudi; Rochdyanto, Saiful
Jurnal Teknologi Hasil Pertanian Vol 10, No 1 (2017)
Publisher : Universitas Sebelas Maret (UNS)

As one of perishable food, tofu is susceptible for microorganisms contamination, an effort is needed to solve the problem. Heat treatment is one of the most common methods used to reduce microorganism population. This research aimed to analyze heat treatment effects of Bacillus cereus reduction in tofu. B. cereus isolate was obtained from soy milk cooking process during tofu production in Sudagaran Yogyakarta. D value measurement as parameter analysis was conducted at 80, 90, 100, 110, 120oC. The results showed that D90 value of B. cereus in tofu product was 29.41 minutes D120 value was 1.69 minute, while Z value was 33.33oC. D and Z value obtained was then used as pasteurization reference to extend shelf life of tofu. Pasteurization temperature of 95oC was based on household conventional boiling temperature, and the process time variations were 0, 10, 30 and 34 minutes. During tofu storage at 100C, analyses conducted were Total Plate Count, spore-forming bacteria, and B. cereus enumeration. Sensory parameter was also evaluated; including flavor, color, surface appearance, mucus presence, and texture. The longest shelf life 20 days was obtained by 34 minutes pasteurization and cool storage.

Co-Authors Akbarini, Nur Rahmi Angel Sulistyo, Helen Arrosyid, Fadlilah Arrosyid, Fadlilah Azarine, Cantika Aurellia Basito Basito, Basito Choirul Anam AM Diponegoro Collins, Valentina Dias Firmansyah, Oktavian Dimas Rahadian Aji Muhammad, Dimas Rahadian Aji Ekariski, Dhita Eksa Rusdiyana, Eksa Endang S. Rahayu Fasya, Dini Farida Febriyanti, Dini Gultom, Xaviera Angelica Gusti Fauza, Gusti Hamidah, Siti Rahma Hartaty, Malikah Meny Hary Suswanto Haryono, Dayanti Husnayain, Naila Imelia Puspitasari, Fransiska Mahmud Mahmud Majida, Sechatabina Shahia Miranda, Miranda Mustapha Salisu, Ibrahim Novitasari, Dian Rizqi nuning setyowati Nur Her Riyadi Parnanto Nurjanah, Isnawi Pratiwi, Herlis Punthi, Fuangfah Rakhma Melati Sujarwo Ramadhani, Putri Wulan Reny Mailia, Reny Riyanto, R Benny Rofandi Hartanto Saiful Rochdyanto, Saiful Sakuntalawati, Ratna Devi Sanjaya, Adhitya Pitara Sigit Prabawa Sucihatiningsih Dian Wisika Prajanti Sulistiani, Natalia Datik Susantiningrum Susantiningrum Widya Hary Cahyati Windi Atmaka, Windi Yudi Pranoto

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