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All Journal Gema Agro SEAS (Sustainable Environment Agricultural Science) Seminar Ilmiah Nasional Teknologi, Sains, dan Sosial Humaniora (SINTESA) Seminar Nasional Aplikasi Iptek (SINAPTEK) International Journal of Scientific Multidisciplinary Research (IJSMR)
I Putu Candra
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Education Environmental Science Health Professions Law, Crime, Criminology & Criminal Justice Mechanical Engineering Social Sciences

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ANALISIS PEMANIS BUATAN SAKARIN PADA PANGAN JAJANAN ANAK SEKOLAH DASAR DI KECAMATAN DENPASAR SELATAN I Dewa Ayu Ketut Yunantariningsih; Ni Made Ayu Suardani Singapurwa; I Wayan Sudiarta; I Nyoman Rudianta; I Putu Candra
Seminar Ilmiah Nasional Teknologi, Sains, dan Sosial Humaniora (SINTESA) Vol 2 (2019): PROSIDING SINTESA
Publisher : LPPM Universitas Dhyana Pura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (769.994 KB)

Abstract

ABSTRAKKeamanan pangan jajanan sampai saat ini masih perlu mendapat perhatian karena adanya penggunaan bahan tambahan illegal, penggunaan bahan tambahan pangan melebihi kadar yang diijinkan serta mutu dan keamanan mikrobiologis yang tidak memenuhi syarat. Saat ini masih banyak penggunaan pemanis buatan dalam berbagai makanan maupun minuman yang dijual bebas dengan kadar yang melebihi ambang batas. Penelitian ini bertujuan untuk mengetahui ada tidaknya kandungan sakarin dan mengetahui kadar sakarin tersebut memenuhi syarat atau tidak dengan batas maksimum yang diijinkan pada minuman tanpa merek tanpa label yang disiapkan dan dijual oleh pedagang di kantin sekolah dasar Kecamatan Denpasar Selatan. Penelitian ini merupakan jenis penelitian deskriptif yang menggunakan metode survei dan eksperimen di laboratorium. Jumlah sekolah dasar di Kecamatan Denpasar Selatan yaitu 72 sekolah. Populasi dalam penelitian ini sebanyak 145 jenis minuman tanpa merek tanpa label yang disiapkan dan dijual oleh kantin sekolah dasar di Kecamatan Denpasar Selatan. Jumlah sampel hasil sampling yaitu 110 sampel. Parameter pemanis buatan sakarin diuji kuantitatif secara KCKT/ HPLC. Data hasil penelitian disajikan dalam bentuk tabel dan dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa dari 110 sampel yang mengandung sakarin 39 sampel (35.45%) dan kadar sakarin seluruh sampel memenuhi syarat sesuai dengan batas maksimum yang diijinkan mengacu pada Peraturan Kepala Badan POM RI Nomor 4 Tahun 2014.Kata kunci: pemanis buatan, sakarin, pangan jajanan
KELOMPOK PENGOLAH PANGAN JAJANAN TRADISIONAL DI DENPASAR Ni Made Ayu Suardani Singapurwa; Luh Kade Datrini; I Putu Candra
Seminar Nasional Aplikasi Iptek (SINAPTEK) Vol 2 (2019): PROSIDING SINAPTEK
Publisher : LPPM Universitas Dhyana Pura

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Abstract

ABSTRAKKegiatan Pengabdian Pengolah Pangan Jajanan Tradisional di Denpasar dilaksanakan pada Kube Sari Utama di Denpasar. Pangan jajanan sudah diproduksi dan dipasarkan oleh mitra, namun belum intensif, dan mitra ingin meningkatkan kuantitas dan kualitasnya. Mitra tidak memiliki pengetahuan dalam bidang kewirausahaan, sehingga mengalami hambatan dalam pengelolaan produksi dan pemasaran serta belum memiliki ijin dari Dinas Perijinan. Solusi yang dilakukan untuk menyelesaikan permasalahan yang dihadapi mitra adalah: Memberikan pengetahuan teknologi tepat guna dalam pengolahan pangan jajanan tradisional; memberikan pengetahuan cara pengolahan yang baik, sanitasi dan higiene pengolahan, pengemasan dan pelabelan produk, pemasaran yang lebih luas, kewirausahaan dan manajemen usaha; memberikan pengetahuan pembukuan yang tertata dengan baik; memberikan pengetahuan mengenai cara untuk mendapatkan Ijin Produksi dari Dinas Perijinan; dan memberikan bantuan peralatan. Target luaran yaitu teknologi tepat guna pengolahan pangan jajanan tradisional; omzet mitra meningkat; keterampilan dan pengetahuan mitra meningkat, kualitas dan kuantitas produk meningkat; serta produk memiliki ijin PIRT.Kata Kunci : Pangan Jajanan Tradisional, Teknologi tepat gunaABSTRACTThe Traditional Food Processing Service in Denpasar was held at Kube Sari Utama in Denpasar. Food snacks have been produced and marketed by partners, but have not been intensive, and they want to increase their quantity and quality. Partners do not have knowledge in the field of entrepreneurship, so they experience obstacles in production and marketing management and do not have permission from the Licensing Service. The solution to solve the problems faced by partners is: Providing an appropriate technology knowledge in traditional snacks processing; provide knowledge of good processing, sanitation and hygiene processing, product packaging and labeling, broader marketing, entrepreneurship and business management; provide bookkeeping knowledge that is well organized; provide knowledge on how to obtain a Production Permit from the Licensing Service; and provide equipment assistance. Output targets are appropriate technology for traditional food processing; partner turnover increases; partner skills and knowledge increase, product quality and quantity increases; and the product has a PIRT permit.Keywords: Traditional Snack Food, Appropriate Technology
Identification of Phytochemical Compounds and Antioxidant Activity in Methanol Extract of Basa Genep Seasoning Putu Diah Wahyuni; I Putu Candra; Ni Made Ayu Suardani Singapurwa
International Journal of Scientific Multidisciplinary Research Vol. 1 No. 11 (2023): December 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/ijsmr.v1i11.7015

Abstract

Basa genep is a basic spice in traditional Balinese cuisine used in making traditional food. The purpose of this study was to identify the densest type, content, and antioxidant activity of methanol extract  of genep bases using an extraction method whose testing was carried out with  a Uv-Vis spectrophotometer (Biochrom). The results found that base genep methanol extract  had flavonoid levels of 1427.90±60.46 mg QE/100g, tannin levels of 3277.05±65.33 mg TAE/100g, total phenol levels of 2398.08±72.195 mg GAE/100g with IC50 values of 144.43±6.673 ppm including medium category
Toxicity Test of Essential Oil from Kintamani Slayer Orange Peel (Citrus Reticulata) With Zero Waste Application to Support Ecotourism Ni Luh Putu Putri Setianingsih; I Wayan Sudiarta; I Putu Candra; Ni Made Andira Padmarini; Gusti Ayu Yunda Darma Patni
International Journal of Scientific Multidisciplinary Research Vol. 2 No. 10 (2024): October 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/ijsmr.v2i10.11394

Abstract

Kintamani slayer orange peel can be extracted into essential oil because it contains terpenoids, sesquiterpenoids, alkanes, alkyl alkanoates, and steroid alcohols. Orange peel contains active substances that can help heal wounds, such as essential oils, ascorbic acid, vitamin E, vitamin A, flavonoids, and polyphenols, and has antioxidant and antibacterial activity. Kintamani orange peel contains flavonoids, alkaloids, saponins, tannins, terpenoids, and essential oils. The main goal of this study is to identify the waste by-product characteristics of Kintamani slayer orange peel in order to achieve zero waste.  Essential oils in Kintamani slayer orange peel (Citrus reticulata) are toxic to Artemia salina Leach shrimp larvae. The GC results on Kintamani slayer orange peel essential oil obtained twelve (12) compound peaks
Addition of Sugar and CMC to the Characteristics of Arumanis Mango Jam (Mangifera indica L.) Ni Wayan Ani Maryani; Luh Suriati; I Putu Candra
SEAS (Sustainable Environment Agricultural Science) Vol. 7 No. 1 (2023)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/seas.7.1.6599.39-51

Abstract

Mango is a popular fruit nowadays, because it contains components that are good for health. Off grade mangoes that have a low selling price on the market still have the potential to be processed into a product, one of which is jam. The purpose of this research was to determine the characteristics of off grade mango fruit jam produced by adding sugar and CMC, and the appropriate level of addition of sugar and CMC to produce jam with the best characteristics. The experiment was performed using completely randomized design with two-factor, Factor I was sugar concentration 30% (S1), 45% (S2) and 60% (S3), Factor II was concentration of CMC addition in 0.25% (C1), 0.50% (C2), and 0.75% (C3). All experiments were conducted in triplicate for each treatment, for a total of 27 experimental units. The results showed that the higher of sugar addition increased the Total soluble solids, vitamin C content and browning index value but reduced the water content, while the higher CMC tended to reduce the water content and browning index value of arumanis mango jam. The addition of 60% sugar and 0.50% CMC produced the best Off grade mangoes fruit jam with a Total soluble solids value of 67.567 OBrix, a vitamin C content of 128.960 (mg/g), a water content of 30.720% and was organoleptically favored by the panelists.
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 | 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.
Substitusi Ubi Jalar Kuning dan Penambahan Ekstrak Daun “Gonda” (Spenochlea zeylanica Gaertner) pada Mie Basah Dewa Made Hardi Juliana; Luh Suriati; I Putu Candra
GEMA AGRO Vol 24 No 2 (2019)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/ga.24.2.1703.73-83

Abstract

Noodle is a popular food and a favorite of all people. This is stimulated by consumers' need for nutritious, healthy, safe food and practical lifestyle. Noodles that currently exist predominantly contain carbohydrates derived from wheat flour. Substitution and the addition of other components to the noodles will provide added value so that it is more functional. This study aims to determine the effect of yellow sweet potato substitution and the addition of "Gonda" leaf extract on the characteristics of wet noodles. The design used is a Completely Randomized Design (CRD) with two factors and two replications. The first factor is the comparison of wheat flour and yellow sweet potato substitution consisting of (90:10)%, (85:15)%, (80:20)%. The second factor is the addition of "Gonda" leaf extract consisting of: 15%, 20%, 25%. The best results were obtained in the substitution treatment of 10% yellow sweet potato and the addition of "Gonda" 25% leaf extract with a moisture content of 58.88%, ash 0.12%, protein 6.98%, fat 2.91%, carbohydrate 31 , 12% and antioxidant activity 59.60% and subjectively obtained the highest preference value from panelists. Compared with the Indonesian National Standard (SNI) No. 2987-2015, it was found that the wet noodles in this study had fulfilled the requirements except for the slightly higher ash content
Pengemasan dengan Plastik Polipropilen dan Lama Penyimpanan terhadap Susut Berat dan Vitamin A Wortel Marthen Kambarak Manujawa; A.A Made Semariyani; I Putu Candra
GEMA AGRO Vol 24 No 2 (2019)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/ga.24.2.1704.84-89

Abstract

Carrot is a vegetable commodity that is well known by the people of Indonesia and is popular as a source of vitamin A because it contains high carotene compounds (provitamin A) and many benefits for the body, therefore post-harvest must be considered properly. The aim of this research was to determine the effect of carrot packaging with polypropylene plastic stored at low temperature storage (10 ± 5°C). The study was conducted at the Agricultural Technology laboratory, Faculty of Agriculture, Warmadewa University, Denpasar, in March - April 2019 and an analysis of beta carotene (vitamin A) levels was carried out at the Laboratory of the Faculty of Agricultural Technology, Udayana University. This study uses a randomized block design (RBD) consisting of two factors, namely: Factorial I is the thickness of the polypropylene plastic consisting of 3 levels: 0.02 mm, 0.03 mm, 0.04 mm. Factorial II is the storage time which consists of 3 levels: 7 days, 14 days, 21 days. The parameters observed were weight loss, moisture content, carrot vitamin A. The results of research using polypropylene plastic thickness of 0.04 mm suppress heavy shrinkage and loss of vitamin A during low temperature storage for 21 days storage. The thicker polypropylene plastic used tends to be able to maintain the water content of the product, this is related to the permeability of gas and water vapor on the plastic. The value of water vapor permeability on PP packages with a thickness level of 0.04 mm is smaller when compared to packages with a thickness level of 0.02 mm and 0.03 mm
Penerapan HACCP (Hazard Analysis Critical Control Point) Menu Chiken Butter Untuk Maskapai Penerbangan JQ di PT AF DellaX’Ma Nandari; Ni Made Ayu Suardani Singapurwa; A.A. Made Semariyani; I Putu Candra; I Nyoman Rudianta
GEMA AGRO Vol 24 No 2 (2019)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/ga.24.2.1711.134~140

Abstract

Hazard Analysis Critical Control Point (HACCP) adalah salah suatu sistem kontrol dalam upaya pencegahan terjadinya masalah yang didasarkan atas identifikasi titik-titik kritis di dalam tahap penanganan dan proses produksi. HACCP merupakan salah satu bentuk manajemen resiko yang dikembangkan untuk menjamin keamanan pangan dengan pendekatan pencegahan (preventive) yang dianggap dapat memberikan jaminan dalam menghasilkan makanan yang aman bagi konsumen. Perusahaan pangan modern sangat perlu untuk menentukan standart mutu untuk konsumen yang dilayaninya. Tujuan penelitian ini adalah menganalisis penerapan HACCP pada produk makanan Maskapai penerbangan JQ dengan identifikasi potensi bahaya dan penerapan Critical Control Point (CCP). Metode yang digunakan dalam penelitian untuk Menu Chicken Butter adalah Pengamatan Critical Control Point (CCP) yang dilakukan di receiving (CCP 1), chiller dan freezer ( Storage ) (CCP 2), cooking (CCP 3), blast chilling (CCP 4), portioning (CCP 5). Perusahan telah membuat perencanaan HACCP sebagai panduan untuk semua proses yang berlangsung didalam perusahaan. Semua disusun berdasarkan prinsip-prinsip HACCP untuk keseluruhan proses
Co-Authors A.A. Made Semariyani Anak Agung Gede Indraningrat Dalima, Yasniana Dalima DellaX’ma Nandari DellaX’Ma Nandari Dewa Made Hardi Juliana Gusti Ayu Yunda Darma Patni I A.A Made Semariyani I Dewa Ayu Ketut Yunantariningsih I Gede Pasek Mangku I Gusti Agung Ayu Sucitra Ekaryani I Komang Supardika I Nyoman Rudianta I Wayan Sudiarta Luh Kade Datrini Luh Suriati Marthen Kambarak Manujawa Ni Luh Putu Putri Setianingsih Ni Made Andira Padmarini Ni Made Ayu Suardani S Ni Made Ayu Suardani Singapurwa Ni Wayan Ani Maryani Putu Diah Wahyuni Roseline Adiyaksa Maghu