Garuda - Garba Rujukan Digital

p-Index From 2019 - 2024

0.444

P-Index

This Author published in this journals

All Journal CEMARA TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian BUANA SAINS Journal of Food Technology and Agroindustry

Budi Santosa

)PS Teknologi Industri Pertanian, Fak. Pertanian, Universitas Tribhuwana Tunggadewi

Author-ID : 3260045

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Immunology & microbiology Mathematics Physics

Published : 11 Documents Claim Missing Document

Claim Missing Document

Articles

1 2

KARAKTERISTIK KECAP MANIS BERBASIS KACANGAN- KACANGAN Caracterization of Soy Sauce produced Various Beans Types on Physica and Chemical Properties Budi Santosa; Ismawati Ismawati; Juwita Ratna Dewi
JURNAL PERTANIAN CEMARA Vol 15 No 1 (2018): JURNAL PERTANIAN CEMARA (CENDEKIAWAN MADURA)
Publisher : Fakultas Pertanian

Pembuatan kecap dari kacang-kacangan selain kedelai sangat memungkinkan untuk menghasilkan kecap dengan komposisi yang mirip dengan kecap kedelai karena kandungan utama dari kacang-kacangan adalah protein. Kandungan protein merupakan indikator penting dari mutu kecap. Penelitian ini bertujuan untuk mengetahui karakteristik fisika kimia kecap manis serta menentukan perlakuan terbaik dalam produksi kecap berbasis kacang-kacangan. Rancangan penelitian menggunakan Rancangan Acak Kelompok (RAK) faktor tunggal. Faktor perlakuannya terdiri dari jenis kacang hijau (KH), kacang merah (KM), kacang tunggak (KT), koro pedang (KP), Benguk (KB) dan kacang komak (KK). Hasil penelitian berdasarkan metode indeks efektifitas menunjukkan bahwa kecap yang terbaik adalah kecap kacang komak dengan kadar protein 2,69%, viskositas 11660cp dan total gula 69,51%.

KADAR AIR DAN TOTAL BAKTERI DAGING KAMBING YANG DIBERI ASAP CAIR TONGKOL JAGUNG DAN TEMPURUNG KELAPA Mokmin Mokmin; Wahyu Mushollaeni; Budi Santosa
Journal of Food Technology and Agroindustry Vol 1 No 1 (2019): Journal of Food Technology and Agroindustry
Publisher : Journal of Food Technology and Agroindustry dipublikasikan oleh Universitas Wiraraja

Corn cobs and coconut shell are a type of waste that can be used as a raw material of to produce liquid smoke. The reseach used randomized block design two factors which fisrt factor is a type of liquid smoke (corn cobs, coconuts shell) and the second factor is liquid smoke concentration (1%, 1.5%, 2.0%, 2.5%). The parameters experiment include are water content and total bacteria (TPC)of the lamb. The result showed of treatment has not significant effect of water content of lamb and the concentration liquid smoke of the corn cobs and liquid smoke of the coconut shell significant effect to total bacteria of lamb. The lowest total bacteria on treatment liquid smoke of corn cobs with concentration 2.5% that is showed 1.5x107cfu/g lamb.

APLIKASI PENYALUT EDIBEL BERBASIS PATI KULIT PISANG DENGAN PENAMBAHAN NATRIUM METABISULFIT PADA BUAH SALAK PONDOH KUPAS Wirawan Wirawan; Budi Santosa
BUANA SAINS Vol 16, No 1 (2016)
Publisher : Universitas Tribhuwana Tunggadewi

anana is a fruit that is abundant potential, In the city of Malang many processed food products such as banana chips, peanut butter and fried bananas. It results in a potential banana skin that has been utilized. To provide more benefits for the banana skin, it needs to be further processed into semi-finished products such as flour. Potential banana skin made of flour is very appropriate, because it contains 18.50% polysaccharides. This study aims to determine the concentration of starch and sodium metabisulfite banana peel right in edible coating to extend the shelf life of peeled barking. This study is to assess changes in quality of bark peeled coated starchcontaining anti-browning during storage. The research methods include the extraction of starch from banana skin and coating fruits with starch Salacca zalacca peeled banana skin anti enzymatic browning. Also the characterization of quality changes during storage barking Salacca zalacca peel. Research using a completely randomized design (CRD) are arranged with 2 factors. The first factor is starch banana peel which consists of 3 levels and the second factor namely Na-metabisulfite which consists of 3 levels with 3 replications. The results showed that the peel fruits Salacca zalacca edible coated with a coating giving the best average in all observation parameters namely water content (83.71%), acidity (0.28%), vitamin C (4:53%), texture (246.225 N)

PEMBERIAN DAGING AYAM DAN BAKING SODA SEBAGAI UPAYA PENINGKATAN KUALITAS KERUPUK AMPLANG Endang Rusdiana; Budi Santosa
BUANA SAINS Vol 6, No 1 (2006)
Publisher : Universitas Tribhuwana Tunggadewi

The objectives of the study were to determine the best composition between meat chicken and baking soda to obtain quality of amplang chips. The study used Completely Randomized Design (CRD) factorial with two factors. The first factor was chicken meat giff consisting of two levels, i.e. 10 % and 20 %; the second factor was baking soda giff consisting three levels, i.e. 1 %, 2 % and 3 %. The observation was made using physical test consisting of blooming capacity and chemical test consisting of water content, protein content and dust content. The results of this study showed that some levels of baking soda giff obviously influenced blooming capacity and dust content, some levels of chicken meat giff obviously influenced protein content. In water content, the baking soda giff and chicken meat giff treatments showed the obvious different and there were interaction between the two treatments

PRODUKSI PAKAN FUNGSIONAL MENGANDUNG TIGA SENYAWA BIOAKTIF DARI AMPAS TAHU DENGAN MENGGUNAKAN Mikroba Effective Microorganism-4 DAN Lactobacillus plantarum Budi Santosa; Eka Fitasari; Gatut Suliana
BUANA SAINS Vol 17, No 1 (2017)
Publisher : Universitas Tribhuwana Tunggadewi

Tofu waste is a waste product from tofu processing which is known as high protein sources. Its use as feed has a problem due to the antinutrient content and lower amino acids. Effective microorganism (EM4) is a mixture of some microbes that are used to improve the quality of feed. Lactobacillus plantarum is facultative bacteria heterofermentatif group that has a high ability to ferment carbohydrates. The purpose of this study was to determine the effectiveness of both of these bacteria to ferment tofu waste and its influence on the increase in the content of nutrients and amino acids. This study used a Random Nested Design with 2 factor: Factor 1 was type of microbe (EM4 and Lactobacillus plantarum), factor 2 was the concentration of microbes which consists of 5 levels (1%, 5%, 10%, 15%, and 20% , v / w), each treatments was repeated 3 times. The results showed that the average treatment gave very significant effect on dry matter, anorganic matter, crude fiber, crude protein and had significant effect on crude lipid and gross energy. The treatments of 20% concentration of Lactobacillus plantarum giving highest yield on gross energy, crude fiber, calcium and fosfor.

PENENTUAN UMUR PETIK DAN PELAPISAN LILIN SEBAGAI UPAYA MENGHAMBAT KERUSAKAN BUAH SALAK PONDOH SELAMA PENYIMPANAN PADA SUHU RUANG Budi Santosa; Gatut Suliana
BUANA SAINS Vol 10, No 1 (2010)
Publisher : Universitas Tribhuwana Tunggadewi

Snack fruit var. pondoh is one of perishable horticultural product its shelf life at room temperature is about of 6-7 days. This fruit is categorized as non climacteric based on its respiration type. Snack fruit should be ripe before harvesting and during storage does not undergo further ripening process. It has high respiratory rate that caused fast senescence. This research was aimed to determine harvesting time to obtain good quality and long shelf life of snack fruit. Also, it was objected to elucidate the effect of wax coatingon quality changes during storage. The harvesting time of snack fruit was 5, 6 and 7 month after pollination. The observations consisted on phisico-chemical characteristics of snack fruit. Wax coating (10%) was used to protect the fruits during storage. Glucose, fructose, sucrose and tannin was determined after harvesting. The quality of snack fruits was assesed by panelists independently. The results showed that the best harvesting time of snack fruit was 6 months after pollination. Wax coating influenced the fruit quality and also could inhibit declining of sugar and tannin content of fruit. Wax coating could improve the quality of fruits during storage up to 2 weeks

PENENTUAN MASAK FISIOLOGIS DAN PELAPISAN LILIN SEBAGAI UPAYA MENGHAMBAT KERUSAKAN BUAH SALAK KULTIVAR GADING SELAMA PENYIMPANAN PADA SUHU RUANG Budi Santosa; Fauzia Hulopi
BUANA SAINS Vol 8, No 1 (2008)
Publisher : Universitas Tribhuwana Tunggadewi

The research aimed to determine the appropriate harvest age of Salak Gading fruit to get the best quality and the longest storage period as well as to find out the effect of wax coating to ward the storage period and the quality of Salak Gading fruit at room temperature. The fruit was obtained from salak plantation at Turi Yogyakarta area. The research was divided into two stages. The first stage was the determination of ripe physiology in which the fruit was harvested at 6, 7 and 8 months after pollination. Afterwards the physical and chemical natures of the fruit were observed. The second one was wax coating in which the coated Salak Gading fruit was harvested at 7 and 8 days after pollination. The wax concentration used was 10% then the observation on physical and chemical nature were undergone once in three days. The determination of the storage period was accomplished when Salak Gading fruit has reached the level of decaying by 25% during the storage period. The results indicated that the best quality was at the period of 7 months. The wax coating influencing the quality of Salak Gading fruit also could keep loss down resulted from bacteria and inhibited the reduction of sugar and tannin inside the fruit. The determination of the harvest age of Salak Gading fruit and the wax coating could reform the quality of Salak Gading fruit

Karakteristik Tepung Ampas Tahu yang Difermentasi dengan Lactobacillus plantarum terhadap kandungan Daidzein, Glycitein, dan Genistein Eka Fitasari; Budi Santosa
BUANA SAINS Vol 20, No 1 (2020)
Publisher : Universitas Tribhuwana Tunggadewi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33366/bs.v20i1.1931

Animal feed should ideally be inexpensive and not competing with humans. Ampas know is a waste of the manufacture of tofu that contains protein and high energy. Its use has problems due to the existence of antinutrient and cannot be kept long. Lactobacillus Plantarum is a lactic acid (Gram-positive) bacteria used in the fermentation process to improve the quality of feed. The goal of fermentation is to remove the anti-nutrients that exist in the tofu pulp and increase the content of Isoflavone (Daidzin, Glycitein, and Genistein) and Isoflavone is a source of antioxidants important to growth. The study uses a Completely Randomized Design with 5 treatment of microbial culture concentrations of 1%, 5%, 10%, 15%, and 20% (V/w), respectively repeated 3 times. The result of analyzes in the pulp of tofu fermentation suggests that fermentation by Lactobacillus Plantarum can increase the content of Daidzein, Glycitein, and genistein with the highest value resulting from the use of L. Plantarum 20% respectively 191.21 + 24.9 μg/g, 85.96 μg/g, and 120.82 μg/g. It can be concluded that the higher the use of the concentration of L. Plantarum in tofu pulp can increase the levels of isoflavone, so it is advisable to conduct research with the concentration of L. Plantarum higher in tofu pulp

PENGARUH VARIETAS KEDELAI TERHADAP MUTU TAHU YANG DIHASILKAN Budi Santosa; Gatut Suliana
BUANA SAINS Vol 9, No 2 (2009)
Publisher : Universitas Tribhuwana Tunggadewi

This Research aim to look for best soy variety for the making of tofu. This research is executed in Laboratory Engineering Process and System Produce University of Tribhuwana Tunggadewi Malang. Device attempt which is used in this research is Random Device Complete with one factor, as its factor soy variety which consist of three level that is Wilis variety, Kaba variety and Import variety, each level repeated the five of times. All soy variety wear in this research is obtained from BALITKABI Malang. Result of research indicate that tofu having best quality is made of tofu is soy of variety Kaba with protein content 14,63%, water content 77,22% and also result of from test of organoleptik by using 20 panelist people tell to be taken a fancy to or can be accepted

Pemanfaatan molase sebagai sumber karbon alternatif dalam pembuatan nata de coco Budi Santosa; Wirawan Wirawan; Rikawanto Eko Muljawan

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v10i2.1641

In the process, nata de coco is formed from the decomposition of carbon sources by Acetobacter xylinum by fermentation, converted into cellulose which was originally a thin membrane and then increasingly thickened forming nata pellicles. Making nata de coco has been utilizing carbon sources from sugar. The price of sugar in its development is increasingly expensive so it is necessary to find alternative carbon sources that are cheap one of which is molasses. The research aims to obtain the right concentration of molasses in producing high quality nata de coco. The research design used was a single complete Randomized Design (CRD), as a factor, namely the concentration of molasses consisting of 6 levels M1 = 1%, M2 = 1.5%, M3 = 2%, M4 = 2.5%, M5 = 3 %, M6 = 3.5%. The treatment was repeated 4 times so that the samples obtained were 24 samples. The results showed that molasses could be used as an alternative carbon source in making nata de coco. The concentration of molasses that produce quality nata de coco is 3% with a thickness of 1.98 cm, weight of 275 grams and crude fiber 2.95%. But the color of nata de coco produced is murky brown. Thus molasses can be used as a carbon source instead of sugar in the manufacture of nata de coco

Co-Authors Astutik Astutik Eka Fitasari Eka Fitasari Endang Rusdiana Fauzia Hulopi Gatut Suliana Gatut Suliana Gatut Suliana Ismawati Ismawati Juwita Ratna Dewi Mokmin Mokmin Rikawanto Eko Muljawan Rozana Rozana Wahyu Mushollaeni Wirawan Wirawan

Title

Found 11 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 11 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 11 Documents
Search