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

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PENGARUH BLENDING KOPI ROBUSTA DAN ARABIKA TERHADAP KUALITAS SEDUHAN KOPI Ni Nyoman Suwarmini; Sri Mulyani; I.G. Ayu Lani Triani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 3 (2017): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

This study aims to determine the effect of blending of robusta and arabica coffee on the quality of brewed coffee and determine the blending ratio that produces the best coffee brew. This study used a Completely Randomized Design (RAL) with six treatments of blending ratio of robusta and arabica coffee (0: 100; 20:80; 40:60; 60:40; 80:20; and 100: 0)%. Data were analyzed variance and if there was effect of treatment on observed variables followed by Ducan test. The results showed that blending treatment had a very significant effect on pH, caffeine, juice, and holistic acceptance of coffee (overalls). Based on the holistic favorite level of coffee, the best treatment is obtained from blending arabica : robusta coffee ratio (100: 0; 80:20; 60:40 and 40: 60)%, yielding coffee brewed with pH 5.26-5, 01, the kadar sari content 25,67 - 24,94%, caffeine content 2,16 - 1,50% Keywords: blending, robusta coffee, arabica coffee and brewed coffee
Pengaruh Lama Pemanasan Bakteriosin dari Isolat Bal PR.6.10.5 dan PR.6.15.2 Terhadap Daya Hambat Pertumbuhan Staphylococcus aureus ATCC 25923 dan Escherichia coli ATCC 8739 Sarah Yohana Sihombing; Nyoman Semadi Antara; Gusti Ayu Lani Triani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 9 No 3 (2021): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (349.641 KB) | DOI: 10.24843/JRMA.2021.v09.i03.p14

Abstract

After being heated at 100o Celcius, the bacteriocins from the pickled LAB of tabah bamboo shoots hypothetically predicted to be able to inhibit the growth of pathogenic bacteria, especially S. aureus ATCC 25923 and E. coli ATCC 8739. The LAB isolates thus were heated at a temperature of 100o C for various of 5, 10, 15 minutes heating time and subsequently measured by regression and correlation analysis of its influence towards the inhibition of the growth of S. aureus ATCC 25923 and E. coli ATCC 8739 bacterias. This study shows the variations of heating time at a temperature of 100°C resulted with of inhibition zone’s diameter formation (mm), activity values (mm2/ml), and the effects (r dan R2) of these two bacteriocins towards its inhibition on the bacterias. Keywords: Lactic acid bacteria (LAB), bacteriocin, Staphylococcus aureus ATCC 25923, Escherichia coli ATCC 8739, heating time.
IDENTIFIKASI CEMARAN LOGAM Pb DAN Cd PADA KANGKUNG YANG DITANAM DI DAERAH KOTA DENPASAR Sri Mulyani; I.G.A Lani Triani; Arief Sujana E.N
Bumi Lestari Journal of Environment Vol 12 No 2 (2012)
Publisher : Environmental Research Center (PPLH) of Udayana University

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The aimed of the research to identify the contamination of Pb and Cd on water spinach (Ipomeasp) planted at Denpasar. Sample population are 41 places area planted of water spinach, atKecamatan Denpasar Selatan 10 places , Denpasar Utara 10 places, Denpasar Timur 13 placesand Denpasar Barat 8 places. Sample has taken from 40% population, 13 areas planted of waterspinach at Denpasar. From Kecamatan Denpasar Barat 3 samples, Kecamatan Denpasar Timur3 samples, Kecamatan Denpasar Selatan 3 samples and 4 samples from Kecamatan DenpasarTimur. Samples taken 1-1.5 kg every area in the morning and identification of Pb and Cd areusing Kohar et. al., method and analyzed with Atomic Absorbsion Spectrophotometer (AAS). The result showed that no contamination of Pb on water spinach planted at Denpasar. Waterspinach has contamination Cd 0-0,00682 mg/kg. The water spinach which planted at KecamatanDenpasar Barat has lowest contamination of Cd, water spinach planted at Denpasar areproper to be consumed.
RESIDU INSEKTISIDA SIDAZINON PADA KACANG PANJANG (VIGNA SINENSIS) YANG DIHASILKAN DI DESA TUNJUK SELATAN, KECAMATAN TABANAN, KABUPATEN TABANAN I Gusti Ayu Lani Triani
Bumi Lestari Journal of Environment Vol 7 No 1
Publisher : Environmental Research Center (PPLH) of Udayana University

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Abstract

Research was conducted in long bean (Vigna sinensis) that has been produced inTabanan district, Tabanan Regency concerning the residue of Sidazinon insecticide. Theaims of this study are to : know dosage Sidazinon insecticide utilized by farmer inTabanan district and the level of the residue of Sidazinon insecticide found in long bean.The determination of the sample of the farmer of long bean was done inproportional and purposive sampling. The sample was taken in Tabanan district, inTabanan Regency. For the selection of village, search by 10 % from amount village exist,so five of the farmer of long bean were obtained in Tabanan district.The finding show that the residue of the Sidazinon insecticide in long beanproduced in Tabanan district in influenced by the use of dosage was 9,275 ml/ are. Theresidue of Sidazinon insecticide in long bean averagely produced in Tabanan district was0,03045 ppm.
HUBUNGAN ANTARA PENGGUNAAN DOSIS DENGAN RESIDU INSEKTISIDA SIDAZINON PADA KACANG PANJANG (VIGNA SINENSIS) DI DESA TUNJUK SELATAN, KECAMATAN TABANAN, KABUPATEN TABANAN I Gusti Ayu Lani Triani
Bumi Lestari Journal of Environment Vol 10 No 1 (2010)
Publisher : Environmental Research Center (PPLH) of Udayana University

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Abstract

This research was conducted in order to know relationship between dosage use with residue of the sidazinon insecticide in long bean that has been produced at Tunjuk Selatan village, Tabanan district, Tabanan regency. The determination of the sample of the farmer of long bean was done in proportional and purposive sampling. The sample was taken in Tabanan district, in Tabanan Regency. For the selection of village, search by 10 % from amount village exist, so five of the farmer of long bean were obtained in Tabanan district. The finding shows that residue of the sidazinon insecticide in long bean has enough strong relationship with dosage use, showed with value R : 0,707. With coefficient determination (R2) as 0,499; it mean 49,90 % residue insecticide come from dosege use of the sidazinon insecticide, while 50,1 % come from another factor. Dosage use of the sidazinon insecticide influenced at residue in long bean was significant with standard 5 %.
Karakteristik Sawi Hijau (Brassica rapa var parachinensis) yang Dihasilkan dari Aplikasi Bakteri Pemacu Pertumbuhan I Gusti Ayu Lani Triani; Ida Bagus Wayan Gunam
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 7 No 1 (2022)
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA.2022.v07.i01.p08

Abstract

This study tries to use the roots of bamboo plants that grow in Bali as Plant Growth Promoting Rhizobacteria and applied to vegetable plants to see the physical characteristics of these vegetables. This study aims to determine the physical characteristics of greens mustard produced by using the application of growth-promoting bacteria derived from the roots of bamboo (Bambusa maculata). The characteristics of the greens mustard were compared with the use of commercial PGPR (products from Central Java farmers) and without the use of growth-promoting bacteria. Based on the results of the research on the physical characteristics of greens mustard (Brassica rapa var parachinensis) the results of the application of growth-promoting bacteria from bamboo roots obtained plant heights ranging from 39 cm, weight 34 – 44 g, number of leaves 9 – 12 pieces, texture 22.18 – 30.31 kg .m/sec2, brightness level 42.13 – 47.13 and total dissolved solids 4.4 – 5.1% brix, slightly different from the treatment without PGPR and commercial PGPR. For this reason, it is necessary to continue cultivation with growth-promoting bacteria derived from natural ingredients that grow in Bali, this is an effort towards environmentally friendly cultivation so that it is expected to get quality results and are safe for consumption.
Pengembangan Sistim LEISA untuk Meningkatkan Produktivitas dan Kualitas Umbi Kentang (Solanum Tuberosum L.) Yohanes . Setiyo; Ketut Budi Susrusa; I G.A. Lani Triani; I D.G. Mayun Permana
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 1 No 2 (2016)
Publisher : Universitas Udayana

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Abstract

Tujuan penelitian aplikasi sistem LEISA (Low External Input on Sustainable Agriculture) padabudidaya kentang adalah untuk peningkatan produktivitas dan kualitas kentang. Percobaandirancang dengan rancangan acak kelompok (RAL) dengan lima perlakuan dosis pemupukankompos kotoran ayam. Dosis pemupukan kompos adalah: 0 kg/ha (kontrol), 10 kg/ha, 12,5 ton/ha,15 ton/ha, dan 17,5 ton/ha, dan 20 ton/ha yang dikombinasikan dengan pupuk NPK dosis 250kg/ha. Parameter yang diamati adalah: sifat fisik tanah, kesuburan lahan, populasi bakteri di tanah,produktivitas lahan dan kualitas umbi kentang. Sistim LEISA dengtan dosis pupuk kompos 20ton/ha mampu menghasilkan kentang menjadi 30,7 ton/ha atau 1,17 kg/pohon. Jumlah umbikentang konsumsi hasil penelitian 2016 adalah sebesar 76,84–87,71 %, sedangkan kentang kelasbibit adalah 9,25–22,06 %. Porositas tanah mencapai 50 % dengan kemampuan tanah menahanair 28 % pada dosis pemupukan kompos kotoran ayam 15 ton/ha. Pada dosis ini kandungan bahanorganic tanah lebih dari 5 % dengan KTK 23,8 me/100g atau lahan pada kategori subur. Selainitu, pada kondisi pH mendekati netral (6,8–6,9) bakteri yang ada dengan populasi 2,2 x 103–4,7 x108 cfu The research objective of applications LEISA (Low External Input on Sustainable Agriculture)system on the cultivation of potatoes was to increase productivity and quality of potatoes tubers.The experiment was designed with a randomized block design (CRD) with six treatments ofchicken manure compost fertilizer dosage. Dose fertilizing compost are: 0 ton/ha (as control), 10tons/ha, 12.5 tons/ha, 15 tons/ha, and 17.5 tons/ha and 20 tons/ha. This fertilizer was combinedwith NPK fertilizer 250 kg/ha. Parameters measured were: the physical properties of the soil, landfertility, the population of bacteria in the soil, land productivity and quality of potato tubers.LEISA systems with dose of compost 20 tons/ha are able to produce potatoes to 30.7 tons/ha or1.17 kg/tree. Total consumption of potato tuber from the research was 76.84 - 87.71%, while theclass of seed potatoes was 9.25 - 22.06%. Porosity of the soil was more than 50% with the abilityof soil to retain water 28 % w.b at doses of chicken manure fertilizer compost 15 tons/ha. At thisdose soil organic matter content of more than 5% with CEC was 23.8 me/100g or land wascategorized fertile soil. In addition, at pH close to neutral (6.8 to 6.9) existing bacterial populationwas 2.2 x 103 - 4.7 x 108 cfu.
Pengaruh Pencucian dan Perebusan terhadap Residu Insektisida pada Asparagus (Asparagus Officinalis) yang Dihasilkan di Kabupaten Badung I Gusti Ayu Lani Triani; I.A. Mahatma Tuningrat
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 1 No 1 (2016)
Publisher : Universitas Udayana

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Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh lama pencucian dan perebusan terhadap kadar residuinsektisida dan karakteristik mutu sensoris pada asparagus, menentukan lama pencucian dan perebusanyang tepat untuk menurunkan kadar residu insektisida dan menghasilkan karakteristik asparagus yangdisukai. Pengambilan sampel dilakukan di petani di desa Bukian, Kabupaten Badung. Kombinasiperlakuan pada penelitian ini adalah: (1) Cuci 0 detik, rebus 0 menit, (2) Cuci 15 detik, rebus 0 menit, (3)Cuci 30 detik, rebus 0 menit, (4) cuci 0 detik, rebus 5 menit, (5) cuci 15 detik, rebus 5 menit, (6) cuci 30detik, rebus 5 menit, (7) cuci 0 detik, rebus 10 menit, (8) cuci 15 detik, rebus 10 menit dan (9) cuci 30detik, rebus 10 menit. Hasil penelitian menunjukkan bahwa lama pencucian dan perebusan berpengaruhterhadap kadar residu insektisida yaitu berkisar 0.01449 – 0.03615 mg/kg, hasil tersebut masih berada dibawah Baku Mutu Residu (BMR). Hasil penelitian juga menunjukkan bahwa lama pencucian danperebusan berpengaruh terhadap karakteristik mutu sensoris dari sayuran asparagus. Asparagus denganperlakukan lama pencucian 30 detik dan perebusan 5 menit menghasilkan penurunan residu insektisidadeltametrin sekitar 45%, memiliki warna hijau agak muda, tekstur lunak dan karakteristik disukai
PENGARUH PERBANDINGAN LEMAK KAKAO (Theobroma cacao L.) DAN VCO (Virgin Coconut Oil) SERTA LAMA PENGADUKAN TERHADAP KARAKTERISTIK MARGARIN gusti agung ayu kade saraswati; Luh Putu Wrasiati; I Gusti Ayu Lani Triani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 10 No 3 (2022): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2022.v10.i03.p14

Abstract

Cocoa fat are composed of vegetable fat which is contain high stearate acid and palmitate acid and usualy used at pharmacy sector as a suppositoria, in indutrial sector it use as cosmetic based such as lipstick and lip balm, and in food sector it used as a mixing ingredient of chocolate bar, candy, and bakery. VCO (Virgin Coconut Oil) is a clear oil from fresh coconut extraction proces which is contain high antioxidant and laurate acid that good for health benefit. In this study we will learn about comparation effect of cocoa butter and VCO and mixig duration to margarne characteristic. The comparation of cocoa butter and VCO are 65:35, 70:30, and 75:25 and the mixing duration are 10 minute, 15 minute, 20 minute. The result show the increase of cacao butter make margarine have a higer fat contain, texture, and chocolate taste. The resutlt show that both comparation of ingridient and mixing duration give a real imppact to margarine charasteristic. In this study the best treatment is in comparation cacao butter and VCO at 70:30 and with mixing duration for 15 minute. The best margarine characteristic having a result water content14,46±0,37%, fat content90.42±0.61%, texture analyzer2.74 ± 0.19 %, color intencity test L* 34.23±0.04%, a* 17.6 ±0.25%, b* 19.34±0.25% and scoring color 3.40 ±0.51%, taste 3.30 ± 0.51%, and favorites 3.00 ± 0.65 %.
Pengaruh Suhu Penyeduhan dan Takaran Saji Terhadap Karakteristik Teh Hitam La Vie en Rose Produksi PT. Bali Cahaya Amerta Riza Febriyani; Luh Putu Wrasiati; I Gusti Ayu Lani Triani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 10 No 3 (2022): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2022.v10.i03.p10

Abstract

Teh hitam adalah teh yang dihasilkan dari pucuk daun teh (Camellia sinensis) melalui proses fermentasi. Teh hitam La Vie en Rose diproduksi oleh PT. Bali Cahaya Amerta merupakan salah satu jenis teh yang dipromosikan sebagai minuman atau minuman fungsional yang memiliki sifat antioksidan. Teh ini terdiri dari campuran teh hitam dan kuntum mawar. Penelitian ini bertujuan untuk mengetahui pengaruh suhu penyeduhan dan dosis penyajian terhadap karakteristik teh hitam La Vie en Rose serta mengetahui suhu penyeduhan dan dosis penyajian agar menghasilkan teh hitam La Vie en Rose dengan karakteristik terbaik. Penelitian ini menggunakan rancangan acak lengkap faktorial dengan dua faktor sebagai perlakuan. Faktor pertama adalah suhu penyeduhan yang terdiri dari 3 level yaitu (70±20)°C, (80±2)°C, (90±2)°C. Faktor kedua adalah takaran saji yang terdiri dari 4 takaran yaitu 2 gram, 3 gram, 4 gram, dan 5 gram dengan volume air rendaman 200 mL. Variabel yang dianalisis meliputi kadar ekstrak dalam air teh hitam La Vie en Rose, aktivitas antioksidan IC50, intensitas warna sistem L*, a*, b* dan uji hedonik. Hasil penelitian menunjukkan bahwa interaksi antara perlakuan suhu penyeduhan dan takaran saji berpengaruh terhadap aktivitas antioksidan IC50, uji hedonik, dan tingkat kekuning-kuningan (b*), tetapi tidak berpengaruh terhadap tingkat kecerahan (L*) dan tingkat kemerahan (a*). Karakteristik terbaik berdasarkan nilai IC50 terendah dan hasil uji hedonik tertinggi adalah perlakuan dengan suhu brewing 90°C dan dosis sajian 3 gram menghasilkan teh hitam La Vie en Rose dengan karakteristik aktivitas antioksidan IC50 sebesar 239,628±0,22 ppm , tingkat kecerahan (L*) 16,36±1,3, tingkat kemerahan (a*) 9,98±0,7 dan tingkat kekuningan (b*) 10,01±0,10, penerimaan keseluruhan (uji hedonic) 5,9±0,79 (antara agak suka sampai sangat suka). suka), serta kadar sari larut air sebesar 16,5%
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