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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Manajemen dan Agribisnis Agrotekno Buletin Udayana Mengabdi Jurnal BETA (Biosistem dan Teknik Pertanian) Bumi Lestari BIOTROPIA - The Southeast Asian Journal of Tropical Biology Biotropika Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) agriTECH International Journal of Agriculture System Jurnal Ilmiah Teknologi Pertanian Agrotechno
I Made Anom Sutrisna Wijaya
Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Veterinary

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Journal : agrotekno

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PENENTUAN MASA KADALUWARSA RENGGINANG DENGAN MENGGUNAKAN MODEL LABUZA Anom S. Wijaya, I Made; Ayu Nocianitri, Komang; Anugrah, Anton
Agrotekno Vol. 14, No. 1 Februari 2008
Publisher : Universitas Udayana

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Abstract

The objective of this research was to determine the shelf life of the traditional snack food “rengginang” using the Labuza Model (the accelerated storage studies method (ASS Method)), as well as comparing the results with the extended storage studies (ESS) method. The rengginang was packed with the polyethelene plastic 0.03 mm, and store at room temperature with 75% of RH. The shelf life was determine using the accelerated storage studies method with Labuza Model, and extended storage studies method. The parameters observe in determination of shelf life were initial moisture content, critical moisture content, equilibrium moisture content, slope of sorption isotherm curve, moisture permeability of plastic used, ratio of plastic package are and product weight, and saturated pressure of storage condition. The result showed that the shelf life of rengginang calculated using Labuza Model (ASS Method) was 39 days, while the ESS method resulted 46 days. These was indicating that the Labuza model can be used to predicting the shelf life of rengginang like snack food.
KAJIAN SIFAT FISIK, KIMIA, DAN MIKROBIOLOGI BEBERAPA JENIS DAUN PISANG SEBAGAI BAHAN KEMASAN TRADISIONAL PADA LAMA BLANSIR YANG BERBEDA Anom Sutrisna Wijaya, I Made; Apriadi Aviantara, I Gusti Ngurah; Retno Pebrianto, Hervin
Agrotekno Vol 13, No.2 Agustus 2007
Publisher : Universitas Udayana

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The objectives of this research were to study the physical, chemical, and microbiology properties of Banana Leaf as traditional packaging materials at severals length of blanching time, and to determine the type of banana leaf which has the best packaging materials properties. Five types of banana leafs were observed and treated by steam blanching for 2, 4, and 6 minutes. The parameters observed included tensile strength (ASTM D-826), tear strength (ASTM D-687) moisture permeability (desican method), gas permeability (pressure increased method), porosity (ASTM D-726), thickness, weight per surface area, moisture content, oil and acid resistent, and total microbes. The results indicated that different type of banana leaf had different properties, and blanching treatment had significant effect on tensile strength, tear strength, porosity, thickness, weight per surface area, misture content, oil and acid resistant, and total microbes. The type of banana leaf that had the best properties as traditional packaging materials was “pisang kepok” that blanching for 2-4 minutes.
Co-Authors Adyaguhyatriko, Ida Bagus Ketut Anak Agung Ayu Mirah Adi Anak Agung Keswari Krisnandika Anak Agung Putu Agung Suryawan W Ananda Pradnyasuari Angelia Puji Lestari Anis Novita Sari Anton Anugrah Aprianus Yupan Dharma Mbalur Atmaja, N. Bawa Chiharu Hongo Devi Suharni Tamba Dewa Putu Yoga Gautama DWI PUTRA DARMAWAN Eisaku Tamura Elsafania Kristiani G.P. Ganda Putra Gede Andri Gede Teguh Sigmarawan Gusti Bagus Eka Chandra Harimurti, Gusti Bagus Dwi Anugrah Hervin Retno Pebrianto I Gede Ngurah Salpatira Widayana I GUSTI AGUNG AYU AMBARAWATI I Gusti Ayu Nadya Prasita Pasimpangan I Gusti Ketut Arya Arthawan I Gusti Ngurah Apriadi Aviantara I Gusti Putu Eka Permana I Kadek Wahyu Wiguna I Ketut Merta Atmaja I Ketut Satria Rahadi I Ketut Suter I Made Marta Supriawan I Made Nada I Made Prasetia Candra Andika I Made Wirawan Suputra I Muna Bhaskara I Nyoman Sucipta I Putu Gede Budisanjaya I Putu Mas Pradnyana Wibawa I Putu Riadi Handika I Putu Sukertayasa I Putu Surya Wirawan I Putu Yogi Krisnadi Rahardi I Wayan Aris Santika Putra I WAYAN BUDIASA I Wayan Tika I Wayan Widia I. A. G. Bintang Madrini Ida Ayu Dwi Giriantari Ida Ayu Rina Pratiwi Pudja Ida Ayu Rina Pratiwi Pudja Ida Bagus Komang Edo Setiawan Ida Bagus Putu Gunadnya IPutu Gde Budisanjaya Kadek Agus Krisna Bayu KOMANG AYU NOCIANITRI Linda Puji Ayu Lestari Luh Putu Wrasiati Made Arya Bhaskara Putra MADE PHARMAWATI Made Praditiya Widyantara Made Ria Defiani Muhammad Azizi Rido Setiawan N. Bawa Atmaja Ni Kadek Sintya Resmiani Ni Ketut Rai Wulandari Ni Luh Putu Jullyantari Ni Luh Rani Sulasti Ni Luh Trimayanti Ni Made Wartini Ni Made Yusa Ni Nyoman Sulastri Ni Wayan Sedani Nirmalayani, Komang Puspha Nyoman Dhira Prayasa Pande Ketut Diah Kencana Pande Putu Indra Yoginugraha Poppy Diana Sari Prihandoni Widodo Putra, Gede Suyoga Ariasta Putra, I Putu Arya Patrama Khrisna Risa Panti Ariani Rukmi Sari Hartati Sadyasmara, Cokorda Anom Bayu Samur, Gregorius Adelbertus Siddique, Kadambot.H.M. Situmorang, Rosurya Sudiarta, I Made Sumiyati Sumiyati Sumiyati Sumiyati SUMIYATI SUMIYATI Viqtor Arya Nugraha Wahyu Octavianus Wahyuni Mawadatin Niklah Wayan Anik Wahyuni Widyalis Rani Tamara Wily Goldramijaya Yohanes Setiyo