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All Journal Buletin Udayana Mengabdi JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Bumi Lestari Jurnal Ilmiah Teknologi Pertanian Agrotechno

I Gusti Ayu Lani Triani

Dosen Program Studi Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Unud

Author-ID : 237192

Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Earth & Planetary Sciences Education Energy Environmental Science

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KURSUS SINGKAT DAN PELATIHAN PENGOLAHAN SALAK MENJADI DODOL SALAK DI DESA SIBETAN KECAMATAN BEBANDEM KABUPATEN KARANGASEM Putu Suarya; I Wayan Sudiarta; Anak Agung Made Dewi Anggreni; Ni Nyoman Puspawati; I G A Lani Triani
Buletin Udayana Mengabdi Vol 6 No 2 (2007): Volume 6 No.2 - September 2007
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

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ABSTRACT The farmers of salaks, the snake fruits of Sibetan Village have encountered the price tumble during the harvest time. The bumper crops during the harvest while at the same time there is a steady demand on it, as well as that there has not been an effort to process the abundant crops into a preserved foods are considered to be the main factors that cause its price drop. Training and short course have been conducted to introduce the way how to process the fruits into dodol salak, a sticky cake made of the salak fruit as the main material, by conducting the lecturing and practicing method. The participants were members of family welfare organization (PKK) and the local housewives from Telutug of Sibetan village with the total number of 32 participants, and most of them are the farmers of salaks. The process of making the dodol salak comprises the following steps : the collection and selection of the fruits, peeling and coring the fruit, steaming, mashing the fruits into a pulp, the mixing with coconut milk, palm sugar and sticky rice floor in the bowl, mixing and boiling the mixture within 120 minutes, cooling down and then it is molded and wrapped. The result of the training shows that the participants were really enthusiastic, it could be seen by the abundant of questions raised either during the lecture, discussion as well as during the practice of making the dodol salak itself. It is expected that by introducing the way how to process the fruits into dodol will improve the skill and knowledge of the local people in general and especially for those of PKK members and the housewives. The food processing into dodol salak may bring about many advantages such as the diversification of the fruit processed-product, giving the added value to the fruit, to lengthen the storage time and to improve the appearance and quality of the product.

PELATIHAN PENGOLAHAN KRIPIK PISANG BUMBU INSTAN ”SUNA CEKUH” DI DESA TIGA BANGLI I G.A. Lani Triani; A.A.M.D. Anggreni; M. Indri H.A; A.S. Duniaji
Buletin Udayana Mengabdi Vol 13 No 2 (2014): Vol 13, No. 2 (2014)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

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Banana is one of the fruits that is always used for religious ceremony in Bali. Banana is rich in hydrocarbon, vitamin and mineral. Usually after harvesting, banana easily becomes spoiled and causes it banana having low quality. Furthermore, good agricultural manufacturing was rquired to improve the quality of the fruit. The community service was conducted on April- August 2014 to the woman farmer Group of Bunga Sahabat at the village of Tiga of Susut district, Bangli Regency. The women farmer group was given the knowledge and skill in order to improve the processing of banana as Banana Chips with “Suna Cekuh” spices. “Suna Cekuh” spices is the combination of garlic, zedoary and salt that was homogenized.to make instant powder.The women farmer group has proven their skill and ability to produce the good quality product. of banana chips with “Suna Cekuh” spices. The banana chip with “Suna Cekuh” spices was accepted by the highly preferred panelist.Keywords : chip, suna-cekuh, hydrocarbon

KURSUS SINGKAT DAN PELATIHAN PENGOLAHAN SALAK MENJADI DODOL SALAK DI DESA SIBETAN KECAMATAN BEBANDEM KABUPATEN KARANGASEM PUTU SUARYA; I WAYAN SUDIARTA; ANAK AGUNG MADE DEWI ANGGRENI; NI NYOMAN PUSPAWATI; I G A LANI TRIANI
Buletin Udayana Mengabdi Vol 6 No 1 (2007): Volume 6 No.1 - April 2007
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (9.594 KB)

ABSTRACT The farmers of salaks, the snake fruits of Sibetan Village have encountered the price tumble during the harvest time. The bumper crops during the harvest while at the same time there is a steady demand on it, as well as that there has not been an effort to process the abundant crops into a preserved foods are considered to be the main factors that cause its price drop.Training and short course have been conducted to introduce the way how to process the fruits into dodol salak, a sticky cake made of the salak fruit as the main material, by conducting the lecturing and practicing method. The participants were members of family welfare organization (PKK) and the local housewives from Telutug of Sibetan village with the total number of 32 participants, and most of them are the farmers of salaks. The process of making the dodol salak comprises the following steps : the collection and selection of the fruits, peeling and coring the fruit, steaming, mashing the fruits into a pulp, the mixing with coconut milk, palm sugar and sticky rice floor in the bowl, mixing and boiling the mixture within 120 minutes, cooling down and then it is molded and wrapped.The result of the training shows that the participants were really enthusiastic, it could be seen by the abundant of questions raised either during the lecture, discussion as well as during the practice of making the dodol salak itself. It is expected that by introducing the way how to process the fruits into dodol will improve the skill and knowledge of the local people in general and especially for those of PKK members and the housewives. The food processing into dodol salak may bring about many advantages such as the diversification of the fruit processed-product, giving the added value to the fruit, to lengthen the storage time and to improve the appearance and quality of the product.

Laju Kerusakan Krim Kunyit – Daun Asam (Curcuma domestica Val.-Tamarindus indica L.) pada Berbagai Konsentrasi Phenoxyethanol selama Penyimpanan Ni Luh Putu Devi Savitri; I Gusti Ayu Lani Triani; Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 10 No 1 (2022): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

This study aims to determine the relationship between the concentration of phenoxyethanol on the rate of deterioration of turmeric-tamarind cream and to determine the appropriate concentration of phenoxyethanol so as to produce turmeric-tamarind cream with a longer shelf life and meet SNI requirements. This study uses a linear regression analysis, with phenoxyethanol concentration treatment consisting of 6 levels, namely 0%; 0.2%; 0.4%; 0.6%;0.8% and 1%. The treatment was repeated 3 times so that there were 18 experimental units. The objective data obtained were analyzed using linear regression to determine the rate of deterioration of turmeric-tamarind cream during storage. The variables were observed in this study is homogeneity, ph, the specific gravity, viscosity, total phenolic, total plate count (ALT) and molds/yeasts (AKK). The results showed that the best concentration of phenoxyethanol preservative concentration was P6 (1%) treatment with a ph value of 5.46, specific gravity 0.99038 g/cm3, viscosity 10000 cps, total phenol 33.60036 mg GAE/g, ALT 0 colony/g and AKK 0 colony/g. Keywords : Turmeric, Tamarind leaves, Phenoxyethanol, Shelf life

APLIKASI COMMODITY SYSTEM ASSESSMENT METHOD DALAM DISTRIBUSI JAGUNG (Zea mays) DARI PETANI DI KECAMATAN KLUNGKUNG KE PENGECER Pande Made Kerta Indra Yoga; Bambang Admadi Harsojuwono; I.G.A Lani Triani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 6 No 1 (2018): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

The purpose of this research was to determine the number of distribution corn (Zea mays), the type of distribution and postharvest handling of corn, and the impact of postharvest losses and the value of the damage of farmers to retailers Klungkung district. The method used in this research is survey method with the application of the Commodity Systems Assessment Method in the form of questionnaires distributed to farmers, collectors, wholesalers, suppliers and retailers of corn. In the distribution of corn, there are four lines, namely, lanes I farmers retailers, lane II farmers collectors retailers, lane III farmers collectors wholesalers retailers, lines IV farmers collectors wholesalers suppliers supermarkets. Post-harvest handling at the farm level include harvesting, sorting and cleaning, packaging and transportation. Post-harvest handling at the level of collectors, and wholesalers include weighing, sorting, and transporting, postharvest handling at the retail level covering inspection, packaging, and display, postharvest handling at the level of suppliers includes weighing, sorting, packaging and transportation, postharvest handling level includes supermarkets weighing, inspection, and display. Impact on corn postharvest losses at the farm level, namely the harvest reached 7% (significant), at the level of the collectors in the transport process is reached 2.68% (not significant), at the level of big traders when transporting reached 3.8% (not significant), at the retail level in sorting reached 2.38% (not significant), in the sorting supplier level of 11.8% (significant). Keyword : Distribution line, postharvest, corn, CSAM

ANALISIS EKONOMI DAN PENANGANAN PASCAPANEN PADA JALUR DISTRIBUSI SELADA (Lactuca sativaL) DARI DESA CANDIKUNING, KECAMATAN BATURITI SAMPAI KOTA DENPASAR Ni Putu Rima Yanti; I. G. A. Lani Triani; I Wayan Gede Sedana Yoga
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 4 No 4 (2016): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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This study aims to determine the line distribution lettuce, post-harvest handling during distribution, calculating the percentage loss of postharvest lettuce, knowing the difference of marketing margin and profit margins in line distribution. The study was conducted between February and April 2016 using a sampling technique purposive, randomand snowball sampling. There are 5 line distribution of the Candikuning Village, Baturiti to Denpasar which line I farmer - retailer traditional markets - consumer, line II offarmers - the mediator - the market traders - the consumer, line III farmers - wholesalers - retailers - supermarkets retailers - consumers, line IV farmers - the market traders - a traditional marketretailers - consumers, line V farmers - the mediator - the consumer. Post-harvest handling at the farm level consists of harvesting, sorting, packing, weighing, transporting. Post-harvest handling at the level of collectors consist of transporting, grading, weighing, storage. Postharvest handling on the market traders consists of the transportation, weighing, display. Post-harvest handling at the retail level consists of washing, packaging, weighing, storage, display. Lost post-harvest at the farm level of 12.14%, the level of collectors 2.15%, market traders level of 1.53%, and at the retail level of 3.03%. Marketing and highest profit margin was to Rp 6.000/kg and Rp 3.784/kg which was in the distribution line III, marketing and profit margins as low as Rp 1.666/kg and Rp 1.171/kg was in the distribution line V. Farm gate priceis highest on the line V was 92% of farm gate price the lowest for the line III was 77%. Keyword: line distribution, lettuce, postharvest, economic analysis.

APLIKASI COMMODITY SYSTEM ASSESSMENT METHOD (CSAM) PADA PENANGANAN PASCAPANEN SAWI HIJAU (Brassica rapa I. Subsp. Perviridis Bayley) DARI PETANI DI KECAMATAN BANJARANGKAN SAMPAI PENGECER I Made Dwi Kayana Putera; I.G.A Lani Triani; Bambang Admadi H
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 4 No 2 (2016): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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This research were aimed to 1) investigate amount of green mustard distribution lanes from the farmers in Banjarangkan District to the retailers 2) to investigate kind of distribution lanes and post harvest handling at each distribution lanes of green mustard and 3) to investigate Pb and Cd content in green mustard which was distributed from the farmers at Banjarangkan District to the retailers. The study used a survey method with the application of CSAM in the form of questionnaire distributed to farmers, collectors, wholesalers, and retailers green mustard. Laboratory analysis using AAS to determine the levels of Pb and Cd in green mustard. There were four distribution lanes of green mustard from farmer at Banjarangkan District to Retailers, namely lane 1 (farmer ? retailer), lanes II (farmer ? collector ? retailer), lanes III (farmer ? collector ? wholesaler ? retailer) and lanes IV (farmer ? collector ? retailer). Postharvest handling at the farm include harvesting, sorting, weighing and transporting, postharvest handling at the suppliers and wholesalers includes sorting and transporting, postharvest handling at the retail includes sorting and display. Impact on postharvest loss of green mustard at farm were on process of sorting reached 12%. At suppliers level was on the sorting reached 4 % (not significant) at the traders was on sorting process reached 6% (significant). Loss impact on retail level was on the display reached 12% (significant). The concentration of heavy metal Pb and Cd on lane I ranged of 0,4768–0,4966 mg/kg and 0,4718–0.4768 mg/kg; in the lane II ranged of 0,3675–0.4519 mg/kg and 0.4867–0.5562 mg/kg; in the lane III ranged of 0.3129–0.4023 mg/kg and 0.5016–0.5662 mg/kg; in the lane IV ranged of 0.3923–0.4370 mg/kg and 0.5066–0.5314 mg/kg. Keywords: CSAM application, Concentration of Pb and Cd, green mustard

PENGARUH WAKTU PENYEMPROTAN TERAKHIR SEBELUM PANEN TERHADAP RESIDU PROFENOFOS DAN KARAKTERISTIK SENSORIS KUBIS (Brasicca oleracea var capitata) G. A. M. D. Teja Agustina; I G A Lani Triani; Sri Mulyani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 4 No 1 (2016): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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This research were aimed to 1) determine the effect of last spraying time before harvest to profenofos residues, 2) to determine the effect of last spraying time before harvest to sensoris characteristic on cabbage and 3) to investigate the correlation between final spraying time with insecticide residue 4) to investigate the correlation between final spraying time with sensoris characteristic on cabbage. This research used randomized block design with single factor. The factor has final spraying time consist of 5 levels namely 0, 2, 4, 6, and 8 days before harvest. This research were gruped into 3 based on harvest time so that resulted into 15 units experiment. The parameter that had been observed were profenofos insecticide residue levels of the cabbage, the characteristic of cabbage and correlation between a final spraying time to profenofos insecticide residue levels and characteristic of cabbage. The result showed that the final spraying time before harvest had effected to profenofos insecticide residues and evaluation sensory on cabbage with treatment 0 ,2, 4, 6, and 8 day before harvest were 0.44 mg/kg, s 0,23 mg/kg, 0.16 mg/kg, 0.14 mg/kg, 0.09 mg/kg, sensory evaluation on characteristics preferred by the value of the color amount of 3.75 (light green to green), texture amount of 3.90 (rather hard until hard) and the value of damage from 1.50 to 4.45. The correlation between final spraying time to profenofos insecticide residue had coefficient correlation at 0.98, for color at 0.93, for texture at 0.91 and for value of damage at 0.97 (strongest). Keywords: Cabage, final spraying time, profenofos and residues

PENGARUH FREKUENSI PENCELUPAN DAN LAMA PEREBUSAN TERHADAP KADAR LOGAM BERAT DAN MUTU SENSORIS SAWI HIJAU (Brassica rapa I. Subsp. Perviridis Bayley) Dewa Ayu Trisna Budiari; I G.A. Lani Triani; Amna Hartiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 4 No 1 (2016): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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This research were aimed to 1) investigate the effect of washing frequency and boiling time to the heavy metal levels of Pb and Cd as well as sensory quality of green mustard 2) to determine an appropriate washing frequency and boiling time to reduce heavy metal levels and to produce the preferable green mustard characteristic. This experiment used randomized block design with 2 factors. The first factor was the washing frequency consists of 3 levels namely once, twice, 3 times washing. The second factor was boiling time consists of 3 levels namely 1 minute, 2 minutes and 3 minutes. Each treatment conducted twice based on implementation time so that obtained 18 units experiment.The objective and subjective data analyzed using ANOVA followed by Duncan test. The results of this research showed that washing frequency, boiling time and its interaction had high significant effect to the heavy metal levels Pb and Cd as well as hedonic level on color, texture and overall acceptance of green mustard. Treatment combination of 3 time washing frequency with 3 minutes boiling time(C3R3) was the best treatment with 0.4717 ppm Pb content and 0.4223 ppm Cd content, with sensory values on color 4.65 (green to old green), 3.50 (quite soft to hard) and overall accaptence 3,80 (average to great) Keywords : Brassica rapa I. Subsp. Perviridis Bayley, green mustard, heavy metal, washing and boiling.

PENGARUH SUHU PENGERINGAN DAN UKURAN POTONGAN TERHADAP KARAKTERISTIK TEH KULIT LIDAH BUAYA (Aloe barbadensis Milleer) I Wayan Agus Satriadi; Ni Luh Putu Wrasiati; I G.Ayu Lani Triani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 2 (2015): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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This study aimed to (1) determine the effect of drying temperature and size pieces on the characteristics of aloe vera leaves tea, (2) determine the drying tempereture and size pieces of aloe vera leaves te to obtain a good characteristics of tea. The method of this study was a split plot design. Temperature was primary or plot treatment consist of four plot were 60°(±5)C ,70(±5)°C, 80(±5)°C, 90(±5)°Cand size pieces was a split treatment consist of two size ( 100 mm³ and 200 mm³). Observed variables were antioxidant activity, total phenolic, extract content and ash content. Data obtained were analizedby microsoft office exel 2007. The result showed that drying temperature and the size of the chunks effect on antioxidantactivity, total phenolic and extract content but has no effect on ash content. the higher the drying temperature, and the larger the size of the pieces resulting antioxidant activity and total phenolic content decreases but extract content increases. The best treatment is aloe leaf tea with a drying temperature of 60°C and a size of 100 mm³ pieces that have antioxidant activity 17.03% and 26.54 g GAE/100g.

Co-Authors Agus Selamet Duniaji Amna Hartiati ANAK AGUNG MADE DEWI ANGGRENI Anak Agung Made Dewi Anggreni Anak Agung Putu Agung Suryawan Wiranatha Arief Sujana E.N Bambang Admadi H Bambang Admadi Harsojuwono Dewa Ayu Trisna Budiari Elissa Priscilla G. A. M. D. Teja Agustina G.P. Ganda Putra gusti agung ayu kade saraswati Hannik Lailatun Najja I Dewa Gde Mayun Permana I Gede Budiastra I Kadek Aditya Arimbawa I Ketut Satriawan I Made Dwi Kayana Putera I Made Dwipayana I Made Prahadi Widnata Putra I Made Wawan Wijaya I W.G. SEDANA YOGA I Wayan Agus Satriadi I Wayan Sudiarta Ida Ayu Mahatma Tuningrat Ida Bagus Wayan Gunam KETUT BUDI SUSRUSA Komang Eka Dana Suputra Livia Pratiwi Luh Putu Wrasiati Lutfi Suhendra M. Indri H.A Made Rizki Putri Dinanti N.P.I. Widyantari Ni Komang Pitryani Diah Marsistha Ni Luh Made Dwi Meliyanti Putri Ni Luh Putu Devi Savitri Ni Nyoman Dian Luswiantini Ni Nyoman Puspawati Ni Nyoman Suwarmini Ni Putu Rima Yanti NYOMAN SEMADI ANTARA Pande Made Kerta Indra Yoga Puspaningrum, Ade Putu Eka Suwarjana Putu Suarya R. Ag. Ay. Ag. Bayu Chandraliawathy Riza Febriyani Sarah Yohana Sihombing Sri Mulyani Sri Mulyani Sri Mulyani Sri Mulyani Victory Sandy Atisanto Yohanes Setiyo

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