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Pande Ketut Diah Kencana
Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian Universitas Udayana, Badung, Bali, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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Pengaruh Konsentrasi Asap Cair Bambu Tabah dan Lama Perendaman t erhadap Masa Simpan Ikan Nila ( Oreochromis niloticus ) Segar Made Praditiya Widyantara; Pande Ketut Diah Kencana; I Made Anom Sutrisna Wijaya
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 11 No 1 (2023): 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.2023.v11.i01.p25

Abstract

Maintaining the quality of tilapia should be done by utilizing liquid smoke from tough bamboo because it can inhibit the growth of bacteria (the content of phenolic compounds in liquid smoke). The purpose of this study was to determine the effect of the concentration of liquid smoke of tough bamboo and the duration of immersion on the shelf life of tilapia and determine the combination of treatments that give the shelf life the longest. This study used a factorial Completely Randomized Design (CRD) using two factors, namely concentration (0%, 5%, 10%, 15%, and 20%) and immersion time (10 minutes, 20 minutes, 30 minutes, and 40 minutes) in 2 replications. Parameters measured included pH, water content, texture, TPC, and organoleptic tests on the physical appearance of fresh tilapia such as eyes, gills, flesh, smell, body surface mucus, and texture. Determination of shelf life of tilapia using the method Extended Storage Studies (ESS). The observations were made every 12 hours during storage at room temperature ± 28°C until the product was declared damaged. The results showed that concentration and soaking time had a significant effect (P<0.05) on changes in pH value, water content, texture, TPC, and physical appearance of tilapia's organoleptic (eyes, gills, flesh, smell, body surface mucus, and tilapia's texture. A combination of 20% liquid smoke concentration treatment with a soaking time of 40 moments is a combination that provides the longest, 24 hours shelf life. At the 36th hour of storage, all products declared they were damaged.
Pengaruh Konsentrasi Asap Cair Batang Bambu Tabah (Gigantochloa nigrociliata Buze-Kurz) dan Lama Penyimpanan terhadap Kualitas Ikan Nila (Oreochromis niloticus) Segar I Wayan Fandhu Winangun; Pande Ketut Diah Kencana; I Gusti Ketut Arya Arthawan
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 11 No 1 (2023): 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.2023.v11.i01.p12

Abstract

Fresh tilapia fish is easily deteriorated by the process of bacterial activity. The content of phenolic compounds in the liquid smoke of bamboo is used to inhibit the growth of bacteria. The purpose of this study was to determine the effect of tabah bamboo liquid smoke concentrations and the best storage time on the quality of fresh tilapia and to determine the concentration of tabah bamboo smoke and the best storage time to produce quality fresh tila ia fish. This study used a factorial Completely Randomized Design (CRD) within two factors. The first factor is the immediate concentration of tabah bamboo which consists of 3 levels, namely 2%, 4%, and 6%, and the second factor is the storage time from days 0, 1, 2, and days 3 analyzed by analysis of variance. The observed parameters were moisture content, pH, texture, Total Plate Count (TPC), and organoleptic. The results showed that the interaction between the proportion of the liquid smoke of Tabah bamboo and the storage time has a significant effect on the hardness, Total Plate Count (TPC), eye organoleptic, gills, meat, odor, and texture of fresh tilapia fish but not significant effect on water content, pH and mucus. Liquid smoked tabah bamboo 6% and 1 day of storage time is the best treatment to produce quality fresh tilapia fish.
Pengaruh Suhu dan Waktu Pengeringan Terhadap Karakteristik Biji Kakao (Theobroma Cacao L.) Kering Dewa Ayu Tari; Pande Ketut Diah Kencana; Ida Bagus Putu Gunadnya
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 11 No 1 (2023): 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.2023.v11.i01.p24

Abstract

This research aims to determine the effect of temperature and drying time on the characteristics of dry cocoabeans and to obtain the best combination of temperature and drying time. This study used a completelyrandomized design (CRD) with two factors, there is temperature (50oC, 60oC, and 70oC) and time (15 and20 hours). Cocoa beans were collected and fermented using an albesia wooden box measuring 26cm x 25cmx 23cm with a thickness of 2 mm until five days. After finished fermentation, the seeds are soaked and cleaned using running water. The drying stage begins by inserting the seeds into a dehydrator dryer modelST-02. The results showed that temperature and drying time had a significant effect (P<0.05) on theparameters (moisture content, skin content, split test after drying, fat content, and organoleptic tests color,taste of nibs, texture, aroma, and overall acceptance). Temperature and drying time did not affect the number of seeds per 100 g. The best treatment combination was 600C temperature (S2) and 20 hours of drying time (T2) with 7.56% moisture content, 10.75% skin content, 3% unfermented beans, 7% semi-fermented beans, 90% completely fermented beans, 48.83% fat content, 4.66 colors hedonic test, 4.13 chip taste, 4.13 texture, 4.33 aroma, and 4.60 total acceptance.  
Co-Authors Dewa Ayu Tari I Gusti Ketut Arya Arthawan I Made Anom Sutrisna Wijaya I Wayan Fandhu Winangun Ida Bagus Putu Gunadnya Made Praditiya Widyantara