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Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian Universitas Udayana
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Pengaruh Suhu dan Waktu Pengeringan terhadap Karakteristik Kimia serta Sensori Teh Daun Bambu Tabah (Gigantochloa nigrociliata BUSE-KURZ). I Kadek Wirawan; Pande Ketut Diah Kencana; I Made Supartha Utama
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 8 No 2 (2020): September
Publisher : Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JBETA.2020.v08.i02.p08

Abstract

This study aimd to determine the effect of temperature and drying time on the chemical and sensory characteristics of Tabah bamboo leaf tea. This study was designed using a Completely Randomized Design (CRD) with two factors, namely the drying temperature factor (50oC and60oC) and the drying time factor (1 hour, 2 hours, and 3 hours). The treatment was repeated three times to obtain 18 experimental units. The parameters observed were water content, pH, totalacid, total phenol, color, aroma, taste, and overall acceptance tested organoleptically. The results showed that the interaction of temperature and duration of drying of Tabah bamboo tea leaves had a significantly different effect on water content, pH, total acid, total phenol, color, overall reception, but did not have a significantly different effect on aroma and taste. The best treatment was water content 6.881%, pH 6.6, total acid 0.73%, total phenol 84.01 mg/100g, color 4.33, aroma 4.47, taste 4.27 and overall acceptance 4.47.
Pengaruh Waktu Steam Blanching dan Suhu Pengeringan terhadap Karakteristik Kimia Serta Sensori Teh Daun Bambu Tabah (Gigantochloa nigrociliata BUSE-KURZ) I Nyoman Cahyadi Purnama; Pande Ketut Diah Kencana; I Made Supartha Utama
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 8 No 2 (2020): September
Publisher : Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JBETA.2020.v08.i02.p11

Abstract

Bamboo “Tabah” is one of the bamboo variety of which finds only in Bali island. "Tabah" bamboo leaves have the potential to be developed as raw materials for making tea that can produce drinks with various benefits. If utilized optimally, "Tabah" bamboo leaves can be processed as a product that will provide an advantage. This study aims to determine the effect of steam blanching and drying process on the activity ofwater content, pH, total acid, total phenol, and organoleptic " Tabah" bamboo leaf tea. "Tabah" bamboo leaves are treated with steam blanching time with a variation of time, namely for 10 minutes, 15 minutes and 20 minutes. After steam blanching, the "Tabah" bamboo leaves are dried using an oven with variations in the drying temperature of 50°C, 60°C and 70°C. The research method used was an experimental method with a completely randomized design (CRD) factorial pattern consisting of two factors and repeated three times. The first factor is the steam blanching time and the second factor is the drying temperature. The results showed that the best combination of treatments based on the overall acceptance of hedonic tests produced on “Tabah” bamboo leaf tea is the treatment of 15 minutes steam blanching time with a drying temperature of 60°C (W2S2) which produces 7.03% water content for SNI water content 8%, pH value 6.40, total acid value 0.94%, total phenol content 54.95mg/100g , color scoring test 4.47, aroma scoring test 4.87, taste scoring test 4.60 and overall acceptance hedonic test 4,67.
Pengaruh Campuran Minyak Wijen dan APSA 80 Sebagai Bahan Pelapis terhadap Mutu dan Masa Simpan Buah Manggis Desak Ngakan Nyoman Mita Dewi; I Made Supartha Utama; Pande Ketut Diah Kencana
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 8 No 2 (2020): September
Publisher : Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JBETA.2020.v08.i02.p15

Abstract

Mangosteen is one of the horticultural products that easily damages and has a relatively short shelf-life. The abilities of the mixed of APSA 80 and sesame (Sesamun indicum L.) with different concentrations as coting materials to maintain the quality and extend the self-life of mangosteen fruits were tested during storage. The main objective was to find the best mixed showed that the mixed concentrations of 0.06% APSA 80 and 0.5 % sesame oil, as well as the mixed concentrations of 0.06% APSA 80 and 1.0 % sesame oil were the best coating materials to maintain quality concentrations of the APSA 80 and Sesame oil as coating material for mangosteen fruits. Sesame oil is known to be the most resistant to rancidity because it contains natural antioxidants and high oleic acid. APSA 80 is as a spreader and gluing the mixed material and as an emulsifier. The experimental design used in this study was a Completely Randomized Design with three factors, namely the concentration of APSA 80 (0%, 0.03%, and 0.06%), the concentration of sesame oil (0%, 0.5%, 1%) and storage temperatures (28 ± 2oC and 10 ± 1oC). The result and extend the self-life ofmangosteen fruits. The both formulations of the coatings maintain the self life for 25 days at where the colorsof the arils were snowy white, the color of skin surfaces were redish purple, and the pericarps were not yet hardenings.
Pengaruh Konsentrasi Asap Cair Batang Bambu Tabah (Gigantochloa nigrociliata BUSE-KURZ) Terhadap Karakteristik Ikan Lele (Clarias Sp) Asap I Ketut Agus Sandi Andika; Pande Ketut Diah Kencana; Ida Bagus Putu Gunadnya
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 8 No 2 (2020): September
Publisher : Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JBETA.2020.v08.i02.p19

Abstract

Catfish is a health food that contains good nutritional value. It is therefore important to find methods to conserve these fish to increase their consumption. Liquid smoke of stoic bamboo stems can be used as a method for making catfish processed products. The purpose of this study was to determine the effect of cooking concentration and temperature on the characteristics of smoked catfish in a bamboo stick liquidsmoke solution. And also to find out the best concentration and temperature for the best organoleptic quality of smoked catfish dissolved in a stoic bamboo liquid smoke solution. The method of this research is to use a factorial completely randomized design with two factors. The first factor is the concentration of liquid smoke, namely from 1%, 2%, and 3%. The second is cooking temperature, which is from 60oC, 80oC, and 100oC. The best combination is bamboo concentration of 3% and a heating temperature of 100oC, heating is done in 4 hours and produces a pH value of 5.61, a moisture content of 56.78%, an ash content of 2.17%, a protein content of 13.46%, a fat content 5.55%, Color 4.67 (golden brown), Aroma 4.80 (aroma enough) Taste 4.93 (testeful), Texture 4.53 (solid).
Aplikasi Asap CairTempurung Kelapa Mampu Meningkatkan Umur Simpan FilletIkan Tuna Nyoman Try Atmaja Sutanaya; Pande Ketut Diah Kencana; Gede Arda Arda
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 6 No 2 (2018): September
Publisher : Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JBETA.2018.v06.i02.p04

Abstract

Tuna is a major fishery commodity that is prone to rapid quality degradation, requiring preservation to extend its shelf life and maintain product quality until it reaches consumers. This study aimed to examine the effect of liquid smoke on the protein content of tuna fillet and its ability to extend shelf life at room temperature (27°C) using the Extended Storage Studies (ESS) method. Liquid smoke concentrations tested were 4%, 6%, and a control without liquid smoke. Observations included sensory evaluation of appearance, color, odor, texture, as well as pH, water content, and protein content. Results showed that the addition of liquid smoke did not maintain protein content during storage, with an average decrease of 4.01% across treatments. However, 6% liquid smoke extended the shelf life of tuna fillet to 54 hours, approximately 2.33 times longer than the control without liquid smoke.
Pengaruh Konsentrasi Asap Cair Bambu Tabah (Gigantochloa nigrociliata Buse-Kurz) dan Suhu Pemasakan terhadap Mutu Se’i Bandeng Maria Liliosa Yulita Jakung; Ida Ayu Rina Pratiwi Pudja; Pande Ketut Diah Kencana
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 8 No 1 (2020): April
Publisher : Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JBETA.2020.v08.i01.p12

Abstract

Milkfish has a savory flavor and taste of chewy meat. Milkfish is classfied as a high - protein and low - fatty fish. Smoking milkfish in one of the effort to increase the added value of special product on change in flavor, visibility, texture, and aroma of smoke to produce a high level of product acceptance. Liquid smoke consist of phenol, carbonyl and organic acids. Liquid smoke comes from stem of bamboo tabah (Gigantochloa nigrociliata Buse - Kurz). The purpose of this research was to know how the effect of liquid smoke with various concentrations and the different of cooking temperature oward quality se’i of milkfish. The used method was complete random design within two faktor. The first factor was the concentration of liquid smoke, consisting of 4%, 6%, and 8%. The second faktors was the cooking temperature, consisting of 60oC, 80oC, and 100oC. The best combination of treatment is 8% concetration liquid smoke and temperature of cooking was 100oC, during 4 hours result moisture content 50.70%, ash 2.70%, pH 5.5, protein 15.91%, visibility 4.53, aroma 4.67, taste 4.53, and texture 4.67.
Co-Authors Desak Ngakan Nyoman Mita Dewi Gede Arda Arda I Kadek Wirawan I Ketut Agus Sandi Andika I Made Supartha Utama I Nyoman Cahyadi Purnama Ida Ayu Rina Pratiwi Pudja Ida Bagus Putu Gunadnya Maria Liliosa Yulita Jakung Nyoman Try Atmaja Sutanaya