Article Per Year (5 Year)
p-Index From 2021 - 2026
0.835
P-Index
This Author published in this journals
All Journal Jurnal BETA (Biosistem dan Teknik Pertanian)
Pande Ketut Diah Kencana
Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana. Kampus Bukit Jimbaran, Badung-Bali
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

Published : 5 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 5 Documents
Search

 1 
Pengaruh Lama Fermentasi Dan Lama Pengeringan Terhadap Karakteristik Teh Herbal Daun Bambu Tabah (Gigantochloa Nigrociliata Buse-Kurz) I Gede Angga Artha Yoga; Pande Ketut Diah Kencana; Sumiyati Sumiyati
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 10 No 1 (2022): 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.2022.v10.i01.p07

Abstract

Herbal teais tea made from spices or other plants that have health properties and is used as healthy drink or refreshment. One of the herbal teas is made from tabahbamboo leaf (Gigantochloa nigrociliataBUZE-Kurz). The bamboo processing aims to take advantage of the compounds contained in theleaves, which will produce its own characteristics. The purpose of this study was to determine the effectof different fermentation and drying times on the characteristic of bamboo tabahleaf herbaltea. This research was conducted at September -October 2020 at the Post-Harvest Engineering Laboratory, Natural Resource Management, Food Analysis, and Food Processing Laboratory, Faculty of Agricultural Technology, Udayana University. This research used a Completely Randomized Design with two factor wich were fermentation time (120, 240 and 360 minutes) and drying time (60 and 120 minutes). All treatment repeated three times to obtain 18 units of experiments. The data obtained were analyzed by analysis of variance and if the treatment had significant effect followed by Duncan’sMultiple Range Test (DMRT). The result of this study indicate that the treatment fermentation at 120 minutes with drying time 60 minutes was the best treatment with moisture content 6,27%, pH 6,56 , total acid 1,35%, total phenolics 11,00 mg GAE/g, total flavonoids 16,41 mg QE/g and sensory properties color (neutral), the flavor (neutral), the taste (neutral and slightly bitter) and an overall acceptance (neutral).
Penentuan Umur Simpan Ikan Nila (Oreochromis niloticus) Asap pada Konsentrasi Asap Cair Bambu Tabah dan Suhu Pengovenan yang Berbeda Aprianus Yupan Dharma Mbalur; Pande Ketut Diah Kencana; I Made Anom S. Wijaya
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 10 No 1 (2022): 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.2022.v10.i01.p08

Abstract

Processing fish tilapiacan be done by utilizing the liquid smoke of tabahbamboo, because it can inhibit the growth of bacteria and kill bacteria byphenolic compounds contained in the liquid smoke of tabah bamboo. The purpose of this study was to determine the effect of immersion concentration of tabah bamboo liquid smoke and oven temperature, on the characteristics of smoked tilapia and determine the combination of immersion concentration of tabahbamboo liquid smoke and the oven temperature whichgives the longest shelf life. This study used a factorial completely randomized design using two factors, namely,the concentration of liquid smoke (K) as many as 5 levels of treatment (0%, 5%, 10%, 15%, dan 20%) and 3 levels of oven temperature (S) namely 600C, 800C, dan 1000C, heated in a ovenfor 4 hours, the treatment was carried out in 2 replications. The parameter measured include characteristics that effect shelf life such as pH, Moisture Content, hardness, Total Plate Count, and to determine the shelf life of smoked tilapia using the Extended Storage Studies Method (ESS) through sensory tests the appearance, aroma, texture, and tastewere observed every 24 hours during the storage period at room temperature ± 280C, until the product was said to be damaged. It can be concluded that the immersion concentration of the tabah bamboo liquid smoke and the temperature of the oven, has a significant effect(P<0.05)on changes in pH, moisture content, hardness, TPC, and organoleptic appearance, aroma, texture,and taste of tabah bamboo liquid smoked tilapia. The combination of 20% liquid smoke immersion and 1000C oven temperature is the combination that provides the longest shelf life of 24 hours.
Pengaruh Konsentrasi Asap Cair Bambu Tabah (Gigantochloa nigrociliata Buze-Kurz) dan Suhu Pemasakan terhadap Karakteristik Se’iaTuna Pande Putu Raditya Premananda Meranggi; Pande Ketut Diah Kencana; I Putu Surya Wirawan
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 10 No 1 (2022): 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.2022.v10.i01.p16

Abstract

Tuna fish is a food that people like because it has rich nutrients so it requires continuous treatment to maintainabetter quality. Tomaintain a better qualityof tuna fishis using the liquid smoke method. The application of liquid smoke has many advantages among othermethods because itseasy application, givingthe product distinctive characteristics in the form ofa more attractive appearance, aroma, texture, taste, and does not pollute the environment. The liquid smoke wasused from tabah bamboo (Gigantochloa nigrociliata Buse-Kurz). This study aims to determine the effect of the concentration of liquid bamboo smoke and cooking temperature on the characteristics of Se'i Tuna. The methodused wasa factorial completely randomized design with two factors. The firstfactor is the concentration of liquid smoke (consisting of 2%, 4%, and 6%) and thesecond factor was the cooking temperature (consisting of 80oC, 90oC, and 100oC). The best treatment combination wasat a concentration of 6% liquid smoke and acooking temperature of 100oC byheatingfor 4hours, the water content was50.46%, protein content 17%, pH 5.53, ash content 2.81%, appearance sensory test 8,07, flavor 8,73, taste 8,73, and texture 8,60.
Pengaruh Jenis Kemasan Terhadap Karakteristik Mutu Tepung Rebung BambuTabah (Gigantochloanigrociliata Buse-Kurz) Selama Penyimpanan Ni Made Rahayu Chintya Dewi; Pande Ketut Diah Kencana; I Putu Surya Wirawan
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 10 No 2 (2022): 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.2022.v10.i02.p16

Abstract

Bamboo shoots are saplings of bamboo that appear at the bottom of the soil, bamboo shoots are known to have very high water content and are usually consumed as processed vegetables such as stir-fry, stuffed spring rolls, curry, and pickles. One type of bamboo shoot that grows well in Bali is the tabah bamboo shoots (Gigantochloa nigrociliataBuse-Kurz). Seeing that the water content of bamboo shoots is very high, the shelf life and usability of bamboo shoots can be increased by turning them into semi-finished products in the form of flour. Bamboo shoot flour is oneof the foodstuffs that are dry and also easy to change components. In maintaining the quality of a food ingredient, packaging has a very important role. This research was conducted to determine the right type of packaging in maintaining the quality characteristics of bamboo shoot flour. This study uses a Completely Randomized Design which consists of two factors, the first factor is the type of packaging, namely (K1): polypropylene, (K2): aluminum foil, and (K3): paper sack. The second factor is storage time, namely (H1): 10 days, (H2): 20 days, (H3): 30 days. Parameters observed were water content, water absorption, bulk density, crude fiber, whiteness degree, and sensory test. The results showed that the paper sack packaging type treatment could better maintain the quality characteristics of tabah bamboo shoots flour during storage for 30 days with a water content value of 6.73 %, the water absorption capacity of 10.83 %, bulk density of 0.6445 g/ml, crude fiber. 27.16%, and whiteness degree of 49.47%. By using paper sack packaging, it will better maintain the quality characteristic of bamboo shoot flour during storage so that it does not get damaged quickly.
Pengaruh Konsentrasi Rendaman Asap Cair Bambu Tabah(Gigantochloa NigrociliataBuse-Kurz) dan Suhu Pengovenan Bawal Putih (Pampus Argenteus) Nova Syafrienti Simbolon; Pande Ketut Diah Kencana; I Putu Gede Budisanjaya
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 10 No 2 (2022): 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.2022.v10.i02.p17

Abstract

White pomfret (Pampus argenteus) is a fish that has high nutrition and is easily damaged. A way to preserve white pomfret is used inthe smoking process. The purpose of this study was to measure and obtain the concentration of liquid smoke of tough bamboo and the appropriate oven temperature in order to obtain the best quality of white pomfret. This study used a two-factorial Completely Randomized Design. The first factor is the concentration of liquid smoke which consists of concentrations of 0%, 3%, and 6%. The second factor is the oven temperature of white pomfret with temperatures of 60°C, 80°C, and 100°C for 4 hours. The best treatment combination was at a concentration of 6% and an oven temperature of 100°C to produce white pomfret with the following characteristics: water content 26.37%; protein content 8.23%; pH 5.99; fat 9.62%; the value of the sensory appearance test is 8.20; fragrance 8.20; flavor 8.20; and texture 9.00.
Co-Authors Aprianus Yupan Dharma Mbalur I Gede Angga Artha Yoga I Made Anom S. Wijaya I Putu Gede Budisanjaya I Putu Surya Wirawan Ni Made Rahayu Chintya Dewi Nova Syafrienti Simbolon Pande Putu Raditya Premananda Meranggi Sumiyati Sumiyati