Bara Yudhistira

Sebelas Maret University | UNS · Department of Food Science and Technology

Indonesia is a country with a rich array of traditional meals renowned for their health benefits and potential to serve as functional foods, including dadih. Several studies have shown that dadih is a traditional fermented product from Indonesia, with various culinary applications. In addition, it is typically produced from fermented buffalo milk,...

The packaging efficiency is the key for food safety and protection. Petroleum-based polymer polyethylene, are frequently utilized in packaging despite their incredible resistance to biodegradation. In view of the growing concerns related to waste accumulation and conventional plastics recycling difficulty, there is a pressing need to explore furthe...

Organic waste including food garbage (FG) forms a major part of man-made problems that are highly associated with global pollution. This includes emission of greenhouse gases (GHGs) and foul odor which negatively affect human health. Interestingly, bioconversion of FG by black soldier fly larvae (BSFL) has been reported to reduce foul odors release...

Background The commercialization of cultivated meat offers a promising avenue for sustainable food production. However, there is an urge to develop products with high marketability that could ensure food safety and quality, as well as desirable shelf-life and environmental friendliness. The current limitations in packaging/labeling approaches and t...

Natural food packaging methods have been developed to overcome the reliance on plastic packaging and align with sustainable development goals (SDGs), and it is necessary to develop biodegradable packaging. Starch is an alternative natural packaging material with numerous excellent properties. In this review, we focus on starch as a material for the...

The food industry is a significant contributor to carbon emissions, impacting carbon footprint (CF), specifically during the heat drying process. Conventional heat drying processes need high energy and diminish the nutritional value and sensory quality of food. Therefore, this study aimed to investigate the integration of artificial intelligence (A...

Plastic has an extended lifespan in the environment, hence presenting an enduring hazard to both humans and diverse organisms, particularly those inhabiting terrestrial and aquatic ecosystems. Conventional techniques for breaking down waste made of plastic, such as dumping it in landfills and using chemical procedures, have been proven to be disadv...

Cockroaches have been the subject of scientific investigation due of their potential as a protein source. While cockroaches are commonly associated with a repulsive image and can pose as pests in residential environments, several kinds of cockroaches have been classified as edible. There are several commonly encountered species of cockroaches, incl...

Star fruit, a widely consumed fruit in Indonesia, is utilized in jelly sweets as a functional food promoting health. Nevertheless, the exorbitant price of gelatin, a gelling agent compatible with halal requirements, has resulted in the substitution of carrageenan, a comparable substance with a fragile consistency. This study investigated the physic...

The urgent need for sustainable alternatives to conventional livestock feed has prompted research into novel protein sources. This review paper systematically evaluates the prospect of replacing soy with mealworms in livestock feed, focusing on comprehensive comparisons of nutritional content and environmental considerations. The nutritional profil...

Insects have long been a part of the human diet, but their appeal as a human meal has only grown in recent years due to their potential as a vast future food supply with high nutritional value and significant environmental benefits. The African palm weevil (APW) larvae (Rhynchophorus phoenicis) is one of the promising insects with promise in food a...

Rabbit (RM) has become a valuable source of nutrients since the 1970s, helping to transform the European food industry into the largest RM producer in the world. However, the RM industry is experiencing a critical period of ethical imbalance. This trend, described as feed conversion ratio, impacts the environmental and financial performance of RM f...

Lab-grown insect meat is a promising alternative to traditional livestock for sustainable food production. This review paper aims to provide a comprehensive overview of the current state of knowledge regarding lab-grown insect meat, emphasizing key aspects such as life cycle assessment, insect cell culture history, technological advancements, and b...

The consumption of edible Coleoptera, or beetles, is examined in this review as a viable remedy for the rising world food demand brought on by the population’s predicted expansion to over 9 billion by 2050. The review illustrates the nutritional profile of beetles, highlighting their high protein content, good fats, and oils, while being low in sat...

Meeting food security is one of the major global challenges to ensure sufficient supply of food for current and future generations, considering increasing population growth and climate change issues. Consequently, the consumption of edible insects as an alternative food source has recently gained global attention for combating global food insecurit...

The food industry is still dependent on plastics for packaging materials, primarily due to their effectiveness in safeguarding products from external factors, such as moisture, light, and gas. However, traditional plastic packaging lacks the ability to actively preserve the quality and extend the shelf life of food. To address this challenge, vario...

This study focused on optimizing the extraction of P. ostreatus polysaccharides (POPs) using plasma-activated water (PAW). A single factor and response surface methodology were employed to optimize and evaluate the polysaccharide yield, physiochemical characteristics, and biological activities of POPs. The observed findings were compared to those o...

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 el...

Streaming is a process of routing wheat flour streams to produce flour products and continuing with the milling process using plan-sifters. This machine has six ranges of opening mesh that produce six-grain granulations divided into several flour streams. This study aimed to assess the streaming process effect on the quality changes of wheat kernel...

White sweet potatoes have functional compounds that are good for the body in the form of inulin. Inulin is a soluble fiber that is very useful for digestion and body health. Several factors can affect the physical and chemical characteristics of inulin produced such as temperature and drying method. The study was conducted to determine the yield, p...

Porang (Amorphophallus muelleri) is a type of tuber that has a high glucomannan content. The purpose of this study was to determine the effect of slice thickness on the quality of porang tuber chips using the Green House Effect (GHE) method by pretreatment with 0.15% sodium metabisulfite solution immersion. The slice thickness treatment was carried...

This study aims to investigate the impact of direct and alternating current electric field (DCEF and ACEF) on quality variety tomatoes (Solanum lycopersicum L.), exploring the mechanism through the pectin esterase, pol�ygalacturonase, cellulase, antioxidative system, oxidative damage, respiration, and ethylene variety. The results shows that the...

Pleurotus ostreatus (P. ostreatus) is one of the common edible fungi; however, enzyme reactions during the storage period destroys its texture, resulting in a short shelf life (<10 days) and eventually resulting in wastes. Previous studies have demonstrated that the application of high electrostatic field treatment effectively suppresses the browni...

Insects have been a component of the human diet for ages, but their popularity as human food has only expanded considerably in recent years due to their potential as a large future food supply with high nutritional content and considerable environmental benefits. One of the promising insects with potential in foodstuff application is the red palm w...

Chrysanthemum flowers (Chrysanthemums indicum) are processed into several products such as brewed drinks because they have good health benefits. The production process of commercial chrysanthemum flower brewed drinks still uses a conventional dryer with solar energy, this can reduce the quality of dried chrysanthemum flower both physical and chemic...

Hard candy is one of the most favorite foods among Indonesian people. To increase the benefits and nutritional values of hard candy, basil essential oil and moringa leaf extract are added. Basil essential oil and moringa leaf extract contain various functional compounds, such as antioxidants that are beneficial for health. The purpose of characteri...

The liquid smoke in liquid form is considered less practical and susceptible to damage to phenolic compounds during storage. Liquid smoke encapsulation technology is expected to be able to overcome the problem of handling liquid smoke. This study aimed to determine the optimum conditions for the manufacture of liquid smoke nanoparticles in terms of...

his article aims to provide knowledge related to the history, uniqueness, composition, processing, health benefits, development, and innovation of wedang uwuh. The research uses a qualitative approach. The data were collected through in-depth interviews with the courtiers (abdi dalem), the owners of wedang uwuh SMEs, consumers, and the government....

The development of powder-type liquid smoke synthesis by the nanoencapsulation method was proposed to overcome the difficulties in handling liquid smoke. In the liquid form, liquid smoke was unpractical and difficult to distribute and transportation. Otherwise, phenolic compounds were easy to deteriorate (oxidize) during storage. The aims of this r...

Binahong leaves are a plant that contains antioxidant compounds so that can be used as herbal drinks. Stevia leaves can be used as a sweetener with antioxidant compounds that can improve the taste of herbal drinks. This study aims to determine the effect of variations in drying temperature and herbal drink formulations in physical characteristics o...

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 BUMD...

Gudeg is one of the Indonesian foods that are identic with the city of Yogyakarta. It has a long history and development, which is closely related to the history of Yogyakarta and Surakarta. However, it is currently known as a Yogyakarta specialty. Based on raw materials and packaging, it is divided into many kinds during the development process. T...

Recently published preliminary data proposed alternating current electric field (ACEF) as a promising technique for the postharvest storage of seagrape (Caulerpa lentillifera). The current study suggested a combination of storage light irradiance (SLI) and ACEF (intensity and time) to enhance seagrape physicochemical quality (PQ). It utilized Taguch...

Black garlic (BG) is an emerging derivative of fresh garlic with enhanced nutritional properties. This study aimed to develop functional BG products with good consumer acceptance. To this end, BG was treated with freezing (F-BG), ultrasound (U-BG), and HHP (H-BG) to assess its sensory and functional properties. The results showed that F-BG and H-BG...

Drying is a key processing step for plant‐based foods. The quality of dried products, including the physical, nutritional, microbiological, and sensory attributes, is influenced by the drying method used. Conventional drying technologies have low efficiency and can negatively affect product quality. Recently, pulsed electric field (PEF)‐assisted te...

White bread belongs to one of the most popular food products in the world, favoured by people for its delicacy and nutrients. Wheat flour is the main ingredient of white bread. White bread generally contains low dietary fiber. To reduce wheat flour usage, local ingredients such as local soybean can be used as an alternative to increasing the nutrit...

p>Vegetables are classified as food ingredients that are easily wilted and easily damaged so that vegetables that have been harvested must be marketed and consumed immediately. At room temperature, the freshness of leaf vegetables can only last for 12 hours. For this reason, proper postharvest handling is needed to maintain quality and extend the s...

Japanese spinach (Spinacia oleracea L.) is a vegetable commodity with high economic value in Indonesia. Japanese spinach contains a lot of nutrients such as magnesium, iron, folic acid, calcium, potassium, sodium, vitamins A, B, C, and vitamin K, which are very good for health. In reducing the risk of decreased quality of postharvest Japanese spina...

We determined the effect of pulsed electric field (PEF)-assisted thawing on the texture and muscle tissue of Pekin duck meat. The results indicated that 1–4 kV/cm of PEF shortened the thawing time by 20%–50%. Furthermore, 1–3 kV/cm of PEF-assisted thawing reduced the effect of thawing on meat quality, decreased thawing loss by 28% and protein loss...

The cover image is based on the Original Article S‐Allyl cysteine in garlic (Allium sativum): Formation, biofunction, and resistance to food processing for value‐added product development by Chang‐Wei Hsieh et al., https://doi.org/10.1111/1541-4337.12937.

Myristica fragrans essential oil (MFEO) is a potential active compound for application as an active packaging material. A new approach was developed using a cold plasma treatment to incorporate MFEO to improve the optical, physical, and bacterial inhibition properties of the film. The MFEO was added as coarse emulsion (CE), nanoemulsion (NE), and P...

S‐allyl cysteine (SAC), which is the most abundant bioactive compound in black garlic (BG; Allium sativum), has been shown to have antioxidant, anti‐apoptotic, anti‐inflammatory, anti‐obesity, cardioprotective, neuroprotective, and hepatoprotective activities. Sulfur compounds are the most distinctive bioactive elements in garlic. Previous studies...

Basil leaf essential oil hard candy with the addition of cherry leaf extract is an innovation in the food sector in an effort to develop functional food products by adding antioxidant activity through natural ingredients. Basil is a plant that is often used as a producer of essential oils. The addition of basil to dishes creates a distinctive aroma...

Sampai saat ini tingkat keberhasilan wirausaha mahasiswa di perguruan tinggi berkisar pada 10%-35%. Hal ini memberi makna, bahwa program belum berhasil, akan tetapi tetap ada mahasiswa yang berhasil mengembangkan wirausahanya. Pengembangannya menggunakan strategi bisnis, yaitu marketing mix 7P. Akan tetapi tidak semua indikator dalam setiap kompone...

p class="abstrak">Surakarta City is one of the cities in Central Java which is vulnerable to food insecurity events, especially transient food insecurity. This is because the city of Surakarta is a disaster-prone area from flooding, strong winds and landslides. This will have an impact on nutrition and food access for the people of Surakarta City w...

White chrysanthemum (Chrysanthemum morifolium Ramat.) is widely used in medicine, popular drinks and as a functional food. White chrysanthemums are often used as health care products because they contain functional compounds such as phenolic compounds and antioxidant activity. Chrysanthemum is well known in Indonesia, but it has not been utilized o...

Cabe jawa is an Indonesian agricultural commodity that has been used by the community for consumtion and has many health benefits for the body. Cabe jawa contain alkaloid compounds such as piperonyl butylamine, silvatine, guinea imine, piperonylamine, filfiline, sitosterol and methylphenidate with the indentity component is piperine. The purpose of...

Roselle contains high phenolic compounds, mainly anthocyanins that are not stable with pH, metal ions, light exposure, temperature, oxygen, and enzymatic activity. The stability of phenolic compounds can be improved by nanoencapsulation. This research was aimed to evaluate the effect of inulin, inulin-chitosan and inulin-chitosan-maltodextrin with...

Beluntas (Pluchea indica L.) leaf is a plant that has high antioxidant compounds, and mint (Mentha piperita L.) leaf contain mentol compounds which can improve the taste of herbal drinks. In the processing, the drying process can affect the functional content of beluntas leaves and mint leaves. This study aims to determine the effect of drying time...

Broiler chicken (Gallus domesticus) refers to a type of livestock developed to meet the needs of animal protein. Since it belongs to fresh foods and contains high water content, broiler chicken meat is susceptible to spoilage caused by microbes. Treatment using ozone and storage temperature is able to maintain the quality of chicken meat in terms o...

Beluntas (Pluchea indica L.) leaf is a plant that has high antioxidant compounds, and mint (Mentha piperita L.) leaf contain mentol compounds which can improve the taste of herbal drinks. In the processing, the drying process can affect the functional content of beluntas leaves and mint leaves. This study aims to determine the effect of drying time...

ABSTRAK: Tanaman cincau hijau rambat (Cyclea barbata L. Miers) sudah banyak dikenal masyarakat sebagai bahan pembentuk gel dalam pembuatan minuman segar. Salah satu kelemahan cincau hijau rambat adalah mudah mengalami sineresis. Penambahan hidrokoloid diharapkan mampu menurunkan nilai sineresis sehingga gel cincau hijau rambat lebih tahan lama. Kap...

This study aims to determine the physicochemical quality of seagrape (Caulerpa lentillifera) as a freshness label for products cultivated in different seasons. The applied post-harvest storage experiments compared between, within and without seawater that led to oxidative stress conditions. Water content, malondialdehyde (MDA) compound, total pheno...

Marshmallow belongs to a high-calorie food that requires a low-calorie substitute for sucrose, one of which is sorbitol. Marshmallow has the potential to become a functional food with the addition of inulin contained within white sweet potatoes. Inulin refers to a type of fructan carbohydrate which contains fiber and has the potential as a prebioti...

Myristica fragrans essential oil (MFEO) is a potential active compound for application as an active packaging material. A new approach was developed using a cold plasma treatment to incorporate MFEO to improve the optical, physical, and bacterial inhibition properties of the film. The MFEO was added as coarse emulsion (CE), nanoemulsion (NE), and P...

Myristica fragrans essential oil (MFEO) is a potential active compound for application as an active packaging material. A new approach was developed using a cold plasma treatment to incorporate MFEO to improve the optical, physical, and bacterial inhibition properties of the film. The MFEO was added as coarse emulsion (CE), nanoemulsion (NE), and P...

White sweet potato has the potential as a source of inulin and is largely abundant in Indonesia. The solvent ratio and precipitation time in ethanol solvent can increase yield produced in the inulin isolation process. This research aimed to determine the effect of different solvent ratios and precipitation times on inulin yield in the extraction-is...

Diversification of food products, one of which can be applied to snacks. One type of snack that is quite successful in the market is the chips. To improve the value of the nutritive value of these chips is by making simulation chips. Based on the protein content of milkfish and mung beans are high then used as raw material for the manufacture of si...

As an archipelago country, Indonesia has a variety of ethnicities and cultures. In addition to local cultures, Indonesian culture has been influenced by a diversity of external cultures and foods in its development. One of the foods influenced by a culture from abroad is soto. Soto is varied, and its varieties are found in different regions through...

Jurnal Kewirausahaan dan Bisnis (JKB), Entrepreneurship Development Center (PPKwu) has printed ISSN and electronic ISSN. This activity aims to improve the quality and capacity of management PPKwu, especially in managing journal towards reputable journals, such as by improving the content and appearance of the journal. The activity is carried out by...

Inulin is one of many functional food components that becomes a trend nowadays. Inulin can be found in the stems and roots/tubers of plants. Yellow sweet potato (Ipomea batatas L.) is a widespread species of sweet potato with abundant availabilty in Indonesia, where it is exploited only as a source of carbohydrate. From the previous study, it was s...

White sweet potato (Ipomoea batatas L.) is one of the tubers that have the potential to produce inulin and largely abundant in Indonesia. Several factors can affect the physical and chemical characteristics of inulin including the preliminary treatment and the drying method. The purpose of this study was to determine the effect of blanching and foa...

p> Jurnal Kewirausahaan dan Bisnis (JKB) has p-ISSN and e-ISSN. In 2017 JKB socialization activities were carried out to publish the journal to all regions in Indonesia and to attract more varied writers, especially those from outside Universitas Sebelas Maret (UNS). Furthermore, JKB development activities are needed towards reputable journals by a...

Tegal Arum Village is one of the presto milkfish processing areas in Surakarta. One of the household industries that has been running for a long time with this business is Mr. Darpo's milkfish presto owned by the name IRT "AR Putra Maju Jaya". This business has been initiated since 2015, with production capacity reaching four quintals every day. Fr...

Chips is one of the most popular snack foods in the community. Chips still have some drawbacks in terms of uniformity of size and made from one type of raw material only, so it has not been able to increase the nutritional value. Protein is needed for growth especially in children. It needs diversification of food products to meet protein needs for...

The aim of this study was to investigated the characteristic of chemical, physical, functional, and sensory properties of the fish balls with substitution rice bran flour. Substitution of rice bran flour and tapioca as fish ball fillers used in this research were 25:75, 40:60, 55:45, and 100:0 as a control. The result showed that the substitution o...

Physical properties (water holding capacity, cohesiveness, chewiness, springiness) and sensory characteristics (cohesiveness, chewiness, springiness and overall) of little tuna fish balls that substituted with arrowroot flour and added with sodium tripolyphosphate (STPP) were investigated. Substituted little tuna fish ball was added with 0%; 0.1%;...

p> In this modern era, many snacks that are not safe for health are sold to children and they like them very much. This problem is very serious to note because it is related to children's health. To overcome or reduce this problem, created an innovation of healthy snacks that are rich in vitamins, namely Ice Cork Fruit and Vegetables from various t...

p>Edible film is one of alternative packaging which can consume and still protect product from losing nutrition, appearance, flavor, dehydrate and deteriorate at storage and isn’t damage environment. More research using local starch from sweet potato (Ipomea batatas L. poir) was studied. But, characteristic from sweet potato starch shows poor in qu...