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Journal : Gema Agro

Jenis Kemasan dan Lama Penyimpanan terhadap Karakteristik Sambal “Maroto” Khas Sumba Barat Daya Roseline Adiyaksa Maghu; I Putu Candra; I Gede Pasek Mangku
GEMA AGRO Vol 24 No 2 (2019)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (307.164 KB) | DOI: 10.22225/ga.24.2.1702.63~72

Abstract

Southwest Sumba is one of the regencies in East Nusa Tenggara which has a special sambal which is very popular because of its interesting taste and aroma, the "maroto" sauce. This Sambal consists of simple ingredients namely cayenne pepper, garlic, kaffir lime, sugar and salt. How to process it is also very easy that all ingredients are pulverized and not given any additional preservatives but can be durable in a few days or even weeks. This study aims to determine whether bioplastic packaging is as effective as polypropylene plastic packaging (PP) in maintaining the characteristics of "maroto" chillies and how long the shelf life of "maroto" chillies at room temperature. The design used is a Completely Randomized Design (CRD) with two factors and two replications, the first factor is the type of packaging consisting of two types, namely polypropylene plastic packaging (PP) and bioplastic packaging. The second factor is the storage time which consists of four levels, namely first week, second week, third week and fourth week. Objective observations included: water content, total acid content, pH, vitamin C content and mold test and subjectively included: color, flavor and overall acceptance. The results obtained by bioplastic packaging have the same effectiveness as polypropylene plastic packaging (PP) in maintaining the characteristics of the "maroto" chilli on the parameters of water content, pH, total acid levels, vitamin C levels, test fungi, color, aroma, taste and overall acceptance. The storage time for "maroto" sauce in bioplastic packaging is three weeks and the storage time for "maroto" sauce in polypropylene (PP) plastic packaging is four weeks at room temperature of 28 ± 1ºC.
Karakteristik Buah Rambutan pada Suhu Dingin dengan Kemasan Terbuka dan Tertutup Ignasius Edward Ileng; Luh Suriati; Ni Made Ayu Suardani Singapurwa; I Gede Pasek Mangku
GEMA AGRO Vol 25 No 1 (2020)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (319.322 KB) | DOI: 10.22225/ga.25.1.1722.71-78

Abstract

Rambutan is one of the potential fruits to be developed. It is because Rambutan contains many compounds that are beneficial to the body. Rambutan is easily damaged if stored at room temperature. To maintain the quality and shelf life of rambutan requires a variety of techniques one of which is the temperature setting during storage. The damage of Rambutan starts from damage to the skin and fruit hair. Fresh-Cut is one way that rambutan fruit can be consumed in a longer time. Freshcut is a treatment by removing parts that are not consumed in the fruit through the process of stripping, cutting, slicer and so forth. This research was conducted using the complete random design method of factorial and 2 repeats. The first factor includes the long storage of Rambutan fruit consists of 6 levels, namely 0, L, 2, 3, 4, 5, 6. The second factor is the storage temperature of Rambutan fruit consists of two levels of cold temperature (7-12) C and freezing temperature ((-4)-0)C. Observations conducted objectively include: moisture content, pH, TSS, Vitamin C. Whole fruit storage and fresh-cut rambutan preferably at a temperature of 7-12C with a closed packaging. Whole fruit even though the skin has changed brown but the fruit characteristics in it is still good until Day 6, while the best characteristic of Fresh-cut Rambutan until day 3.
Pengaruh Metode Fermentasi Dan Pengeringan Terhadap Mutu Biji Kopi Arabika (Coffea arabica L.) I Wayan Swiranata; I Gede Pasek Mangku; I Nyoman Rudianta
GEMA AGRO Vol 25 No 2 (2020)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (169.629 KB) | DOI: 10.22225/.25.2.2615.150-158

Abstract

Kintamani Arabica coffee has good quality and has a distinctive characteristic of having an orange flavor. The quality of the coffee beans is influenced by several processing method. The fermentation and drying processes are the main keys in producing quality Arabica coffee beans. This study aims to obtain arabica coffee beans with the appropriate quality standard of SNI. This research was conducted at the Processing Laboratory, Faculty of Agriculture, Warmadewa University. This study was designed with a Completely Randomized Design (CRD) consisting of 2 (two) factors, namely: Factor I, the fermentation method consisting of 3 levels, namely: No fermentation, temperature fermentation (30± 1oC), 48 hours long, temperature fermentation (50± 1oC) 24 hour duration. Second factor, the drying method consists of 3 types, namely: sun drying, oven temperature drying (50± 1oC), oven temperature drying (60± 1oC). The variables observed for Arabica coffee beans included objective observations: moisture content, weight loss, caffeine content, color intensity. Objectively quality Arabica coffee beans obtained from the treatment of the temperature fermentation method (30± 1oC) for 48 hours with drying at oven temperature (60± 1oC) for 8 days. With the characteristics of water content (5,435%), weight loss (79,183%), caffeine content (0,918%), L * color (44,640), color a * (3,275), color b * (24,815) which are in accordance with SNI No quality requirements. . 01-29 03-2017.
Analisis Kimia Dan Mikrobiologi Bumbu Rujak Gula Merah Dalam Kemasan Yang Dijual Di Denpasar Komang Nita Wedaningsih; Ni Made Ayu Suardani Singapurwa; I Gede Pasek Mangku
GEMA AGRO Vol 26 No 1 (2021)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (195.656 KB) | DOI: 10.22225/ga.26.1.3283.1-10

Abstract

Brown sugar salad is a type of snack or snack that is popular with the public because it is cheap and rich in vitamins. This study aims to identify the chemical and microbiological contents of the packaged brown sugar rujak spices sold in Denpasar. This research is a descriptive study using survey and experimental methods in the laboratory. The number of samples to be studied is 31 samples. The parameters in the study were analysis of sodium benzoate preservative, analysis of artificial sweeteners saccharin, moisture content, degree of acidity (pH), total plate count (TPC), analysis of Escherichia coli contaminants and organoleptic tests. The results showed that of the 31 samples the results of testing for the preservative sodium benzoate were all negative. The test results for the artificial sweetener Saccharin showed that 4 samples were positive for saccharin. The water content of the rujak spices ranged from 13.97% -71.91%. While the pH value obtained ranges from 3.54-5.76. The results of the Total Pate Count (TPC) test showed that 31 samples of rujak spices had total microbes ranging from <10 - 9.1x107 colonies / g. A total of 6 samples of rujak spices had total microbes that exceed 1 x 105 colonies / g. Escherichia coli test results showed that all rujak spices had a total of E. coli <3.6 colonies / g. Organoleptic test results as a whole rujak spices accepted by consumers.
Karakteristik Kurma Tomat Ditinjau Dari Suhu Dan Lama Pengeringan Anak Agung Hania Kusuma Handayani; I Gede Pasek Mangku; I Putu Candra
GEMA AGRO Vol 26 No 2 (2021)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (227.504 KB) | DOI: 10.22225/ga.26.2.4073.108-118

Abstract

Tomatoes are one of the perishable vegetable commodities. One of the efforts to utilize tomatoes is to be processed into tomato dates. This tomato-based sweet is processed in such a way that it has a taste and shape like dates. There are several stages in the manufacture of tomato dates, one of which is the drying process. Temperature and drying time are important factors to produce the right product formulation in the manufacture of tomato dates. Drying with high temperatures will speed up the drying process, but can cause damage to the nutritional content. Drying at low temperatures will result in the drying process taking a longer time. This study aims to determine the effect of temperature and drying time on the characteristics of tomato dates and to determine the proper temperature and drying treatment in order to produce good characteristics of tomato dates. This research was conducted at the Laboratory of Processing and Basic Sciences, Faculty of Agriculture, Warmadewa University. This study is a factorial experimental study with a Randomized Block Design (RBD) consisting of two factors. Factor I (drying temperature): K1(70˚C) and K2 (80˚C). Factor II (drying time): S1 (12 Hours), S2 (16 Hours), S3 (18 Hours), S4 (24 Hours ). Variables observed on tomato dates were color analysis, browning intensity, acidity, moisture content, vitamin C, antioxidant activity, reducing sugar content, texture, and sensory characteristics. The results showed that the treatment at a drying temperature of 80˚C for 16 hours produced tomato dates with the best characteristics with an average rating of 5.33 (slightly like), taste 5.60 (like), texture 5.33(slightly like), color 5.60 (like), overall acceptance 5.60 (like), brightness level (L*) 20.03, redness level (a*) 40.39, yellowness level (b*) 8.23, browning intensity 23.26, acidity degree (pH) 4.40, water content 27.80%, vitamin C 3.75 mg/100gr, antioxidant activity 22.95%, reducing sugar content 71.28 mg/100gr, texture 3.50 kg/cm2, yield 26.50%.
Co-Authors A.A. Made Semariyani A.A. Made Semariyani A.A. Made Semariyani A.A. Made Semariyani AA Mayun Wirajaya Aida Firdaus Muhamad Nurul Azmi Almoneda , Jeremy John L. Amelia R. Nicolas Amir Hinggiranja Amtiran, Melki Yohanes Amtiran, Melki Yohanes Anak Agung Hania Kusuma Handayani Anak Agung Sagung Manik Chindrawati Anak Agung Sagung Manik_Chindrawati Araujo, Cairos Do Carmo Azmi, Aida Firdaus Muhamad Nurul Bustamante, Jan Henrick Gonzales Chindrawato, A.A. Sagung Manik Ciandani, Ni Luh Vigrah Purnama Darmawan, Kadek Dinda Rahayu DEWI, SARASWATI LAKSMI Dimabayao , Marc Paul P. Dinar, I Gusti Ayu Agung Gita Pritayanti Federis , Jannica Elaine Flora , Antonette M. Fresnido, Mia Bella G.S.S. Djarkasi Girindra, Anak Agung Ngurah Surya Guerina, Roy Salvamante Gusti Ngurah Oka Jiwantara Hanilyn A. Hidalgo Hanilyn A. Hidalgo, Hanilyn A. Hidalgo, Hanilyn I Dewa Gede Yudi Ardana I Dewa Gede Yudi Ardana I Gde Suranaya Pandit I Gusti Bagus Udayana I Gusti Bagus Udayana I Gusti Ngurah Adi Rajistha I Gusti Ngurah Agung Pawana I Komang Jiwa Antara I Made Astu Mahayana I Made Astu Mahayana I Made Suniastha Amerta I Made Suwitra I Made Suwitra I Nyoman Rudianta I Nyoman Rudianta I Nyoman Rudianta I Nyoman Rudianta I Nyoman Rudianta I Putu Ajus Raditya Putra I Putu Candra I Putu Candra I Putu Candra I Putu Candra I Putu Candra I Putu Candra I Putu Candra, I Putu I Wayan Sudiarta I Wayan Sudiarta I Wayan Sudiarta I Wayan Sudiarta I Wayan Sudiarta I Wayan Sudiarta I Wayan Sweca Yasa I Wayan Swiranata I Wayan Wesna Astara I Wayan Widiantara Putra I Wayan Widiantara Putra I Wayan Widiantara_Putra Ida Bagus Komang Mahardika Ignasius Edward Ileng Janurianti, Ni Made Defy Komang Nita Wedaningsih Laksmi, A.A. Ayu Kanaka Mutiara Lestari, Ni Luh Metri Luh Kade Datrini Luh Kartini Luh Suriati Luh Suriati Luh Suriati Luh Suriati Luh Suriati M. Aditya Prayoga Made Yuliartini Manikam, Raseetha Vani Siva Masyeni, Sri Ma’ruf Pambudi Nurwantara Melki Yohanes Amtiran Mia Bella R. Fresnido Miyazawa, Naori Muhammad Zahran Rasyid Sulaeman Mulia, I Komang Oki Budi Ngakan Putu Gede Satria_Kesumayasa Ni Luh Putu Indiani Ni Luh Putu Putri Setianingsih Ni Luh Putu Putri Setianingsih Ni Luh Putu Putri Setianingsih Ni Luh Putu Sulis_Damayanti Ni Made Ayu Gemuh Rasa Astiti Ni Made Ayu Suardani Ni Made Ayu Suardani Singapurwa Ni Made Ayu Suardani Singapurwa Ni Made Ayu Suardani Singapurwa Ni Made Ayu Suardani Singapurwa Ni Nyoman Putri Purnama Santhi Ni Putu Bella Trisna Dewi Ni Putu Bella Trisna Dewi Nicolas, Amelia Permatananda, Pande Ayu Nayakasih Prakerti, Ni Luh Adelia Darma Purba, Rusta Malum PUTRA, I.B. Udayana Putri Setianingsih Putri Putri, , Ni Kadek Sintya Pradnyani Raseetha Vani Siva Manikam Recto, Imee Bello Roseline Adiyaksa Maghu Rudianta, I Nyoman Rudianta, I Nyoman Salensia Haryati Afons Saloko, Sartijo Sang Ayu Made Agung Prasetiawati Djelatik Sanjaya, I Gusti Agus Maha Putra Satrijo Saloko Satriya, Aryan Semariyani, A.A.Made Setianingsih, Ni Luh Putu Putri Subin, Maria Reinaldis Jebaut Sudiarta, Wayan Sudita, Dewa Nyoman Sugiana, I Gusti Ngurah Sukmadewi, Desak Ketut Tristiana Sumayo, Romeo M. Tirao, Gladys Hope Aracan Tomas, Ricky San Lorenzo Sto. Tresna Wati, Gek Ayu Sagita Widya Tridtitanakiat, Pavalee Chompoorat Utama, Putu Darma WIBAWA, I Made Aryan Satriya Wibawa, Putu Rizky Ari Yasa Wirajaya, AA Mayun Yasa, I Wayan Sweca Yohanes Parlindungan Situmeang Yuhendra AP