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I Wayan Widia
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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Strategi Peningkatan Mutu Produk Dodol Salak Bali Pada UD. Nantafood Denpasar Rizky Mubarok; I Wayan Widia; IdaBagus Putu Gunadnya
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 12 No 1 (2024): 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.2024.v12.i01.p06

Abstract

UD. Nantafood is a company engaged in food processing with salacca fruit as the main ingredient, producing products such as Bali salak dodol, which are sold in souvenir shopping centers in Bali. This study aims to: (1) determine the product attributes of Balinese salak dodol that consumers consider important, (2) determine consumer interest values for evaluating product quality, (3) determine consumer satisfaction values for evaluating product quality, and (4) determine strategies to improve product quality. The results showed ten product attribute points considered important by consumers: sweet and legit taste, sticky and chewy texture, fruity/glutinous aroma, brownish color, shelf life of 3–5 months, selling price of around Rp. 10,000–Rp. 20,000, square shape with dimensions of 2 × 1 × 3 cm, neat and safe packaging, 10–15 pieces per package, and product information including company name, expiration date, ingredients, and halal label. The lowest satisfaction score was for the sticky and chewy texture at 3.79. The QFD method was used to determine strategies for improving the quality of Balinese salak dodol at UD. Nantafood Denpasar. Strategies include selecting the right ingredients, paying attention to the ratio of ingredients, carrying out the proper cooking process, and chilling and storing the product properly.
Pengaruh Cara Mematikan dan Lama Waktu Post-Mortem terhadap Mutu Kesegaran Filet Ikan Mujair (Oreochromis mossambicus) Oliver Owen; I Wayan Widia; Mentari Kinasih
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 11 No 2 (2023): 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.2023.v11.i02.p07

Abstract

Tilapia fish filet is one of the protein-rich foods needed by the body. The freshness quality of the tilapia fish filet is affected by the quality of the raw materials and the method of killing the fish. This study aimed to determine the effect of the lethal technique and the length of post-mortem time on the freshness of tilapia fish (Oreochromis mossambicus) filets. This study used a factorial-CRD trial (Completely Randomized Design) for two factors. The first factor is how to kill the fish (floating death, cold temperature, and ikejime technique). The second factor was the length of post-mortem time (0, 2, 4, 6, 8, 10, 12, and 14 hours). Each treatment was repeated by 2 times so that 48 samples were obtained from 24 treatment combinations. The observed parameters are the rigor index, organoleptic freshness, pH, and protein content. Observational data were processed by Analysis of Variance (ANOVA), Duncan test, and Kruskal-Wallis test. The results of this study indicate that the method of shutting down and the length of time post-mortem significantly affect several parameters of the freshness quality of tilapia fish fillets. The best combination of treatment is lethal with the ikejime technique with a post-mortem time of 0 hours which has a pH of 6.94, protein content of 26.65% and fish meat organoleptic score of 8.80, and fish meat texture score of 8.95.
JURNAL BETA (BIOSISTEM DAN TEKNIK PERTANIAN) Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian Universitas Udayana http://ojs.unud.ac.id/index.php/beta Volume 10, Nomor 1, bulan April, 2023 229 Pengaruh Konsentrasi dan Jenis Tepung terhadap Kar Yayang Sartika Nevianto Tanjung; I Wayan Widia; Mentari Kinasih
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.p23

Abstract

All types of fish can be processed into fish paste, but not necessarily the quality of pasta. The additionalingredients in the form of flour are needed to improve texture, yield, water holding capacity, stability whenstored frozen, and reduce weight loss due to cooking in the manufacture of fish paste products. The aim ofthis study was to determine the effect of the type and concentration of flour addition on the chemistry oftilapia fish paste (Oreochromis mossambicus). This study used a 2-factorial completely randomized design(CRD), where factor I was the type of flour consisting of 3 treatment levels, namely wheat flour, cornstarch,and tapioca, and factor II was flour concentration (5%, 10 %, 15%, and 20%). The parameters for observingthe chemical properties of tilapia fish paste include water content, acidity (pH), protein content, andexpressible moisture content (EMC). Observational data were processed using variance (ANOVA) andKruskal-Wallis, and then Duncan further tested if there was a significant effect. The results showed that theinteraction of treatment type and concentration of flour addition had a significant effect on all observationparameters. The best treatment combination is cornstarch with an additional concentration of 10% with awater content value of 73.62%, the protein content of 16.82%; a degree of acidity (pH) of 6.97; andexpressible moisture content (EMC) of 27.70%
Co-Authors IdaBagus Putu Gunadnya Mentari Kinasih Oliver Owen Rizky Mubarok Yayang Sartika Nevianto Tanjung