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Journal : BUANA SAINS

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (100.187 KB) | DOI: 10.33366/bs.v9i2.233

Abstract

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (100.2 KB) | DOI: 10.33366/bs.v6i1.99

Abstract

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (132.273 KB) | DOI: 10.33366/bs.v10i1.253

Abstract

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (460.509 KB) | DOI: 10.33366/bs.v16i1.404

Abstract

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (176.112 KB) | DOI: 10.33366/bs.v8i1.258

Abstract

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (289.71 KB) | DOI: 10.33366/bs.v17i1.575

Abstract

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.
Co-Authors Abdurrahman, Ahmad Fauzan Abiyoga, Gerald Arsa Adhiyaksa Ade Lia D. Safitri Adrianus Yosep Ago, Adrianus Yosep Agus Sasmito Aribowo Agustin Rahmawati Ahmad Juni Haryanto, Fandi Ahmad Warsun Ali Ridho Barakbah Ana Hida, Yeni Danga Andri S, Andri Andri Sukeksi Anin, Vitry Agrida Anindita, Cipta Ayu Anissa Wulandari, Anissa Antariksa Antariksa Ari Yanuar Ridwan, Ari Yanuar Ari Yanuar, Ari Bambang Utoyo Boli Samun, Thomas Aquino Budi Sulistyo Budianto, Anwar Budiyono Budiyono Buru, Romika Jibrael Choirida, Saskia Dyah Dalin, Yulianus Dani Satyawan Das Neves, Lucia Ximenes De Jesus, Julio Rodrigues Deniswara, Cindy Dessyanto Boedi P Dessyanto Boedi Prasetyo Destaria Madya Verawaty, Destaria Madya Dida Diah Damayanti Didi Setya, Didi Didik Sumanto Dinda Sekar Putri, Dinda Sekar Dwi Aries Himawanto Dwi Sulistyoningsih Dwiska Aini Nurrahma, Dwiska Aini Eka Fitasari Eka Puji Hastuti, Eka Puji Ekawati, Fitri Eko Prasetyo Nugroho Endang Purwaningsih Erik Kurniawan, Erik Ethica, Stalls Norma Fajar Kurnia Fauzia Hulopi Gesi, Rofinus Gita Purnama Sari, Gita Purnama Gunarto Gunarto Hairurraziqin Hairurraziqin, Hairurraziqin Hananta, Yan’s Dianaga Hani Purnamasari, Hani Hariyadi Hariyadi Hariyana, Bambang Helmi Helmi Hengky Novarianto Henna Ria Sunoko, Henna Ria Henna Rya Sunoko Henna Rya Sunoko Herry Sofyan Hertanto Wahyu Subagio Hertanto Wahyu Subagyo Heru Cahya Rustamaji Horna, Horna Hosang, Meldy Husada, Hendrianto I Ketut Eddy P, I Ketut I Ketut Eddy P. I Made Tasma Ial Irwan Arahman, Ial Irwan Indra Perwira, Rifki Indraloka, Dwi Smaradahana Irfan Suliansyah Ismail Maskromo Ismawati Ismawati Janggakadu, Arnold Hina Jerrystama Abipradja, Jerrystama Juwairiah Juwairiah Juwita Ratna Dewi Kale, Barnese Nelce Karuniawati, Fenty Kgs Ahmadi Khoiriyatuinnisa, Khoiriyatunnisa Kisdjamiatun RMD Kumala, Sella Candra Indah Laga Bahi, Titus Kobo Lanang, Fransiskus Limahekin, Donatus Aribeda Lisa Dwi Wulandari Lisyani S Lisyani Suratmo, Lisyani Maharani, Dias Mandasari, Fika Mangaras Yanu Florestiyanto, Mangaras Yanu Markus Priharjanto, Markus Martin Simanjuntak Martins, Arcanjo Mawardi, Sukmawati Maya Putri Arumsari, Maya Putri Mema Ma?u, Damianus Merkurius Memet, Antonius Muhamad Yunus Muhammad Riski, Muhammad Nanda, Angelica Mega Ni Putu Aniek Mahayani, Ni Putu Aniek Niken Puruhita Njurumana, Yermias Yiwa Noverita Rochsitasari, Noverita Nugroho, Febri Satrio Nurul Qomariyah Ola, Ramdan Oliver Samuel Simanjuntak Panjang, Meha Tara Pereira, Gregorio Perwira, Rifki Petronius, Zakarias Magnus Pramono Sasongko Prasetyo, Muhammad Bagus Prasetyo, Nanda Isdian Prastiyanto, Muhammad Evy Primasari, Maria Putra, Gregorius Guruh Handaya Putra, Ludfie Hardian Qosim, Muchamad Nur Ragil Saptaningtyas, Ragil Rahmat Adeputra, Rahmat Rahmawati, Atina Ranny Wahyu Ningrat Ratna Wulan Sari Ratomesang, Richardo Pelipus Boru Rejeki, VG. Sri Riangsari, M.F. Devita Rifki Indra Perwira Rifky Satya Wicaksono, Rifky Satya Rini Megawati Rio Aurachman, Rio Rizalditya, Putra Bintang Rozana Rozana, Rozana Rr. M.I. Retno Susilorini Rudi Theo Satrio, Rudi Theo Rusdiana, Endang Saja, Bernardus Bode Sihombing, Ezra Siti Aisah Slamet Riyadi Soares, Rosalino De jesus Sofi Fauziah, Sofi Sofyan Cholid, Sofyan Sri Darmawati Sri Subanti Sugiyono Sugiyono Suhartono Suhartono Suliana, Gatut Suliana, Gatut Sumiyarti Sumiyarti, Sumiyarti Supriyadi Supriyadi Susilorini, Rr. M. I. Retno Susilorini, Rr.M.I Rretno Susilorini, Rr.M.I. Retno Tahta Alfina Tantalu , Lorine Tantalu, Lorine Tantalu, Lorine Tatty Ermin Taus, Dominika Sone Tiananda Widyarini Timba, Margaretha Kahi Tulalo, Meity Aneke Tulalo, Meity Aneke Umar Affandi Veronika Veronika Waenah . . Wahon, David Dolu Aman Wahyu Ari Widiyastuti, Wahyu Ari Wardhana, Punto Aji Wijiati, Irma Wilis Kaswidjanti Wirawan Wirawan Wona, Yosevina Ximenes Guterres, Anapula Do Rosario Yan Indra Putra, Yan Indra Yanuar, Masnia Mahardi Yosua Yosua Yoyon K. Suprapto Yoyon K. Suprapto Yuhefizar Yuhefizar Yurinda Amalia, Yurinda Zela Ubaidillah