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All Journal Gema Agro AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) SEAS (Sustainable Environment Agricultural Science) JPMP
Ni Made Darmadi
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Education Energy Engineering Environmental Science Languange, Linguistic, Communication & Media Medicine & Pharmacology Social Sciences

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Perbedaan Lama Perendaman dengan Kapur Tohor Ca(OH)2 terhadap Kualitas Kerupuk Kulit Ikan Tuna (Thunnus sp) Mardiana Lende; Ni Made Darmadi; I Made Kawan
GEMA AGRO Vol 24 No 2 (2019)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (131.033 KB) | DOI: 10.22225/ga.24.2.1707.108~114

Abstract

The purpose of this study was to determine the differences in the duration immersion with lime betel to the quality of fish skin crackers and the differences in the duration immersion with the best unslaked. The research method uses the experimental method with the aim to investigate the presence or absence of relation causes by giving certain treatment to the experimental group. The experimental design uses in this study is a Completely Randomized Design (CRD) with a single factor, namely the immersion of Tuna skin with a different time. Immersion with different time consists of several treatments, namely: (1) Treatment A: Immersion of fish skin with a duration of 6 hours. (2) Treatment B: Immersion of fish skin with a duration of 12 hours. (3) Treatment C: Immersion of fish skin with a duration of 18 hours. (4) Treatment D: Immersion of fish skin with 24-hour duration. The results of the study of differences in the immersion of Tuna fish skin for 6, 12, 18, and 24 hours did not show no significant difference (P>0.05) on water content. The highest water content was obtained in the immersion treatment for 24 hours which is 6.60% which was not significantly different from other treatments. Betel lime solution Ca (OH)2 can react with pectin in the material, thus forming calcium pectate. The content of pectin in the material affects the hardness (texture) of the material. This shows that the difference of soaking time with whiting on the quality of Tuna fish skin crackers shows no significant difference (P>0.05) statistically on the overall taste and acceptance and shows a very significant difference (P<0.01) statistically for taste and aroma. Subjectively, the best soaking for the process of making Tuna fish skin crackers is soaking for 18 hours
Detection of The Existence of Viral Nervous Necrosis on Fry Cantang Grouper at Rain Season Wahyu Nurlita; I Gde Suranaya Pandit; Ni Made Darmadi
SEAS (Sustainable Environment Agricultural Science) Vol. 4 No. 1 (2020)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (690.631 KB) | DOI: 10.22225/seas.4.1.1687.46-52

Abstract

Viral Nervous Necrosis (VNN) disease is one of the major causes of failure in grouper aquaculture activities. The pathogens attack the central nervous system, eyes retina, and reproductive organs. When the rainy season starts, it may generate lower water quality for aquaculture, which becomes a suitable condition for VNN infections in fry cantang grouper. For this reason, there is an emerged need to do the detection of the existence of Viral Nervous Necrosis (VNN) pathogen fry cantang grouper cultured at the rain season. Data analysis was carried out in descriptive ways that aim to make data are presented by the actual situation without giving any treatment so that it can be easily discussed with existing theory to conclude. The examination on the presence of Viral Nervous Necrosis (VNN) disease on fry cantang grouper lived at rain season was conducted using two methods which are conventional PCR and Real-time PCR. From 20 samples of fry cantang grouper taken for this study, 5 samples were detected positive Viral Nervous Necrosis (VNN) its equal to the prevalence of 25%. Histopathological observation on fry cantang grouper infected Viral Nervous Necrosis (VNN) show the appearance of vacuoles on ganglion cell layer, inner nuclear layer, and pigment epitel, a sign of lysis on the liver, vacuoles on the brain, necrosa, and hypertrophy on the brain, and the appearances of melano macrophage center on the kidney. The average water quality in the pond was reported at the temperature of 29.2 0C, salinity 33 ppt, and pH 8.3
Pengaruh Konsentrasi Asap Cair Terhadap Mutu Pengawetan Ikan Kembung Lelaki Monthanus Darisman Daba; I Gede Suryana Pandit; Ni Made Darmadi
GEMA AGRO Vol 27 No 1 (2022)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (131.099 KB) | DOI: 10.22225/ga.27.1.5001.38-43

Abstract

This study aims to determine the effect of liquid smoke concentration on the chemical and organoleptic composition of male mackerel with 1 day immersion. This research was conducted in August 2021 at the Processing Laboratory of the Faculty of Agriculture, Warmadewa University. The research method used is an experimental method and the design used is a completely randomized design (CRD) with a single factor in the form of adding liquid smoke preservatives, adding liquid smoke preservatives which consists of 4 treatments and 3 replications, namely 25% liquid smoke soaking 1 day, 30% liquid smoke soaking for 1 day, and 35% liquid smoke soaking for 1 day. Observations were in the form of chemical analysis and microbial analysis, namely, protein, water content, and total PLATE count. The best analysis results were obtained with liquid smoke preservative at a concentration of 35%, water content 78.69%, total PLATE count 2.5x102 coloni/g, protein content 15.12, appearance 8.55, odor 8.33, taste 8.33 and texture 8.11
Application of Appropriate Technology, Good manufacturing Practice (GMP), Sanitation Standard Operating Procedures (SSOP) in Developing Innovative Regional Superior Products (PPUD) from Processed Coconut Fruit and Nuts Sudiarta, I Wayan; A. A. Made Semariyani; Singapurwa, Ni Made Ayu Suardani; Ni Made Darmadi
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 1 (2023)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v7i1.200

Abstract

The Regional Leading Product Development Program in Carangsari Village, Petang District, Badung Regency, Bali was carried out at the Sari Nadhi Business Study Group. Processing of agricultural products, especially coconut into coconut oil, has been produced and marketed by partners, but not intensively, and partners want to have new superior products by processing local agricultural products, especially coconut and nuts to support Carangsari Tourism Village. Partners do not know the field of business management, so they experience obstacles in managing production and marketing. The solutions to solve the problems faced by partners are: Providing Appropriate Technology in processing products made from coconut and nuts; Providing knowledge about good processing methods (GMP), sanitation and processing hygiene (SSOP) storage and packaging, marketing, and business management; and provide assistance with processing equipment and business capital. The output targets that have been achieved are applied technology for processing coconut and nuts; The activity has been published in several online mass media, the turnover of the two partners has increased; Product quality and quantity increased.
PEMBUATAN PAKAN IKAN BERBAHAN BAKU LOKAL DI DESA WISATA TARO KABUPATEN GIANYAR - BALI Gede Agus Surya Pratama; Zaenal Abidin; Ketut Sudiarta; Sang Ayu Made Putri Suryani; Dewi Putri Lestari; Gede Sudiarta; Ni Made Darmadi; Dewa Gede Semara Edi; Gusti Ngurah Sugiana; Wastu Ayu Diah Mahesa1; Rangga Idris Affandi
Jurnal Pengabdian Masyarakat Pesisir VOLUME 4 NOMOR 2
Publisher : Universitas Hang Tuah Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Feed is one of the most determining factors in cultivation activities, with good and correct feed making techniques it is expected to create fish feed with a formulation that is in accordance with the growth of catfish. The purpose of this community service is to improve the knowledge, attitudes and skills of fish farmers. The method of implementing the activity is through practice, discussion and question and answer. The results of the community service activities went well and correctly, participants were able to understand the material presented by the resource person including feed formulation, material selection and fish feed printing. The tools and materials used in this activity are feed printing machines (vertical and extruder) and scales. While the materials used are 25% fish meal, 22% soybean meal, 40% bran, 10% tapioca, 2% vitamins, 1% minerals
Co-Authors A. A. Made Semariyani Dewa Gede Semara Edi Dewi Putri Lestari, Dewi Putri Gede Agus Surya Pratama Gede Sudiarta Gusti Ngurah Sugiana I Gde Suranaya Pandit I Gede Suryana Pandit I Ketut Sudiarta I Made Kawan I Wayan Sudiarta Mardiana Lende Monthanus Darisman Daba Ni Made Ayu Suardani Singapurwa Rangga Idris Affandi Sang Ayu Made Putri Suryani Wahyu Nurlita Wastu Ayu Diah Mahesa1 Zaenal Abidin